KR102010455B1 - Preservation Improved Chuncheon Dakgalbi Using Smoked Curing Solution And Manufacturing and Packaging Method thereof - Google Patents

Abstract

The present invention relates to chicken ribs having improved shelf life using a smoked salt solution, a preparation method thereof and a storage method thereof. Chicken ribs of the present invention cook the chicken ribs using the seasoning containing the smoked salt solution and vacuum packaging it has a fragrant smoked aroma even when stored at refrigeration temperature for more than 8 weeks, the growth of microorganisms and the oxidation of fat and There is an advantage that the value of the product is maintained because the degree of protein decay is small. In addition, the chicken ribs of the present invention by sterilizing the chicken ribs seasoning and applying the method of separating vacuum packaging by soaking the raw material chicken to prevent product degradation of the raw material chicken that may be caused by the bacteria contained in the chicken ribs seasoning for long-term storage Improved cold storage of chicken ribs. Therefore, the chicken ribs with improved shelf life of the present invention is chicken ribs because the chicken ribs are not changed as well as maintaining the taste, aroma and texture even if refrigerated for more than three times compared to conventional cooked chicken ribs products Is expected to overcome the limitation of shelf life.

Description

Preservation Improved Chuncheon Dakgalbi Using Smoked Curing Solution And Manufacturing and Packaging Method

The present invention relates to a method for producing chicken ribs with improved shelf life and a method for producing the same.

Chuncheon Chicken Ribs is a unique local food of Chuncheon, Gangwon-do. It is becoming a must-eat food when you go to Chuncheon. In addition, the annual Chicken Ribs Festival is held every year in Chuncheon City, and many tourists travel to the theme of chicken ribs, and Gangwon-do, which is loved by the whole people, has become a representative culture of Chuncheon City. There are about 400 chicken rib restaurants in Chuncheon, and there are about 30 chicken rib processors that supply uncooked chicken ribs (chilled meat) to these restaurants. Chicken ribs are one of the most labor-intensive foods because they have a lot of fine bones (small bones), weak meat, and a very demanding process of kicking and poultry. In addition, since only the thigh is used as a raw material due to the limitation of the recipe, most chicken rib restaurants are supplied with refrigerated chicken ribs seasoned meat, which is mass-produced from a processor for economic reasons. Due to the processing characteristics of broilers used for such chicken ribs, large-scale enterprises have recently invested a large amount of money to build chicken ribs processing facilities, and the processed chicken ribs seasoned meat produced in large-scale processing facilities in other regions was called "Chuncheon Chicken Ribs." It is the reality of Chuncheon Chicken Ribs that is being supplied to Chuncheon at an affordable price. The above-mentioned situation is possible due to the certification of the group mark certified by the National Agricultural Products Quality Management Service in Chuncheon City and the Chuncheon Chicken Ribs Specialization Division, a corporate corporation, but it is a sharp example between about 430 chicken rib restaurants and chicken ribs processing companies. This is because the promotion of certification has been suspended due to one interest. It is one of the biggest problems of Chuncheon Chicken Ribs, and it is difficult to find a restaurant that has unique and unique tastes. The company is facing a worst-case crisis that may be stolen by other regional firms. Therefore, it is necessary to improve the taste of Cheoncheon chicken ribs, which is now uniform, compared to chicken ribs of other regions and other companies, and to improve the short-term distribution / refrigeration distribution, which is the biggest problem of Chuncheon chicken ribs processing and distribution industry. have. The conventional technology is to sell sterilized in a retort container in order to improve the shelf life of chicken ribs. When the retort is processed, the original texture of the meat is receded, so the characteristics of the original chicken ribs are not maintained. However, it has been attempted to soften the texture by the high temperature and high pressure treatment rather than the storage purpose. So far, we do not use chemical preservatives to improve the preservation of Chuncheon Chicken Ribs. Various companies are trying to improve shelf life through heating and refrigeration distribution. While maintaining the taste of the original chicken ribs is the most effective technique to improve the shelf life, but the technology processing to maintain the common value is not easy.

The patents and references mentioned herein are incorporated herein by reference to the same extent as if each document was individually and clearly specified by reference.

Korea Patent Registration No. 10-1270672

In order to solve the above problems, the researchers of the present invention prepare chicken ribs using a chicken rib sauce containing smoked salt solution and separate packaging of the chicken ribs, while maintaining the excellent taste of Chuncheon chicken ribs while improving the shelf life of Chuncheon Chicken Ribs. Confirming that it can be prepared to complete the present invention.

It is therefore an object of the present invention that the decrease in pH value upon storage for 56 days at 7-9 ° C. is less than 0.1; The increase in fatty acidity (mg / kg) value is less than 0.7; The increase in volatile basic nitrogen (mg%) value is less than 8; To provide a method for producing Chuncheon chicken ribs, characterized in that the increase of the general bacterial count (Log cfu / g) is less than 0.4.

Another object of the present invention is to separate the vacuum marinated chicken ribs seasoned with raw chicken meat packaging and stored in 4 to 6 ℃ 60 days storage value of fatty acidity (mg / kg) is less than 0.05; It is to provide a method for producing chicken ribs, characterized in that the increase in the general bacterial count and coliform count (Log cfu / g) is less than 0.1.

Other objects and technical features of the present invention are more specifically shown by the following detailed description, claims and drawings.

According to one aspect of the invention the present invention provides a method for producing chicken ribs comprising the following steps.

a) preparing raw chicken

b) preparing chicken ribs seasoning and aged at room temperature for 1 to 3 days;

c) mixing 25 to 35 parts by weight of the aged chicken ribs seasoning, 0.075 to 0.125 parts by weight of smoked solution and 0.175 to 0.225 parts by weight of salt curing solution, based on 100 parts by weight of the raw material chicken;

d) heat-treating the mixed raw chicken meat at 130 to 170 ° C. for 10 to 20 minutes to prepare chicken ribs; And

e) cooling the prepared chicken ribs at 12 to 17 ℃ for 7 to 12 minutes and vacuum packaging.

Chicken ribs prepared by the above production method has a decrease in pH value of less than 0.1 when stored at 7 to 9 ° C. for 56 days; The increase in fatty acidity (mg / kg) value is less than 0.7; The increase in volatile basic nitrogen (mg%) value is less than 8; It is characterized in that the increase of the general bacterial count (Log cfu / g) is less than 0.4.

According to one embodiment of the present invention, the salt solution is 8% by weight of salt for pickling and 92% by weight of 93.1% by weight of sodium chloride (NaCl), 5.9% by weight of nitrogen dioxide (NO ₂ ) and 1% by weight of triphosphate. It is characterized by the fact that it is prepared by mixing%.

According to another embodiment of the present invention, the chicken ribs are vacuum packed by separating the chicken ribs seasoning and the raw chicken. In the separated vacuum packaging, the chicken ribs seasoning is sterilized at a pressure of 1.5kg / cm ² for 25 to 35 minutes at 115 to 125 ℃ using a sterilizer after vacuum packaging; The raw material broth was added to 0.175 to 0.225 parts of salt curing solution based on 100 parts by weight of the raw material broth, followed by 5 to 20 minutes of massage at a low temperature of 2 to 5 ° C. for 5 to 2 days for dyeing. After vacuum packing.

According to another embodiment of the present invention, the vacuum-packed raw meat is an increase in fatty acidity (mg / kg) value of less than 0.05 when stored for 60 days at 4 to 6 ℃; The increase in general bacterial count and coliform count (Log cfu / g) is less than 0.1.

The present invention relates to chicken ribs having improved shelf life using a smoked salt solution, a preparation method thereof and a storage method thereof. Chicken ribs of the present invention cook the chicken ribs using the seasoning containing the smoked salt solution and vacuum packaging it has a fragrant smoked aroma even when stored at refrigeration temperature for more than 8 weeks, the growth of microorganisms and the oxidation of fat and There is an advantage that the value of the product is maintained because the degree of protein decay is small. In addition, the chicken ribs of the present invention by sterilizing the chicken ribs seasoning and applying the method of separating vacuum packaging by soaking the raw material chicken to prevent product degradation of the raw material chicken that may be caused by the bacteria contained in the chicken ribs seasoning for long-term storage Improved cold storage of chicken ribs. Therefore, the chicken ribs with improved shelf life of the present invention is chicken ribs because the chicken ribs are not changed as well as maintaining the taste, aroma and texture even if refrigerated for more than three times compared to conventional cooked chicken ribs products Is expected to overcome the limitation of shelf life.

Figure 1 shows the chicken used in the preparation of chicken ribs of the present invention.
Figure 2 shows an oven for heating the chicken ribs of the present invention.
Figure 3 shows a manufacturing process of chicken ribs using the seasoning containing the smoke of the present invention.
Figure 4 shows the results of measuring the aroma pattern and aroma intensity of the chicken ribs prepared by varying the composition of the smoke solution of the present invention.
Figure 5 shows the manufacturing process of chicken ribs using the seasoning containing the smoked salt solution of the present invention.
Figure 6 shows the process of separately packaging the meat and seasoning of the present invention.

According to one aspect of the present invention, the present invention provides a method for producing chicken ribs comprising the following steps.

a) preparing raw chicken;

b) preparing chicken ribs seasoning and aged at room temperature for 1-3 days;

c) mixing 25 to 35 parts by weight of the aged chicken ribs seasoning, 0.075 to 0.125 parts by weight of smoked solution and 0.175 to 0.225 parts by weight of salt curing solution, based on 100 parts by weight of the raw material chicken;

d) heat-treating the mixed raw chicken meat at 130 to 170 ° C. for 10 to 20 minutes to prepare chicken ribs; And

e) cooling the prepared chicken ribs at 12 to 17 ℃ for 7 to 12 minutes and vacuum packaging.

According to one embodiment of the present invention, chicken ribs seasoning of the present invention is 13.33% by weight of red pepper, 5.67% by weight of garlic, 5.67% by weight of onion, 4% by weight of ginger, 22.33% by weight of soy sauce, 0.67% by weight of curry, 5.67% by weight of milk , 0.67% of whole milk powder, 8.33% of white sugar, 5.33% of brown sugar, 2.67% of brown sugar, 5.33% of ketchup, 5.33% of soju, 0.67% of peppercorn, 13.33% of starch syrup, and 1% of sodium L-glutamate Prepare by mixing at room temperature for 1-3 days mixing.

The present invention prepares chicken ribs by mixing the prepared raw meat and chicken ribs seasoning and smoked salt solution.

According to an embodiment of the present invention 25 to 35 parts by weight of the aged chicken ribs seasoned with respect to 100 parts by weight of the raw material broiler, 0.075 to 0.125 parts by weight smoked and salt curing (加 鹽漬, salt curing) solution 0.175 to 0.225 Mix parts by weight. If the smoker is less than 0.075 parts by weight can hardly feel the scent by the smoker, if the smoker is more than 0.125 parts by weight, the fragrance is strong and the preference decreases. When the salt solution is less than 0.175, the effect of preventing the growth of microorganisms and the raw material of the meat is insignificant. When the salt content exceeds 0.225 parts by weight, the growth inhibitory effect of the microorganism is increased, but the salinity is excessive, the preference is lowered, and the raw meat is changed. The improvement of the prevention effect is also slight.

According to one embodiment of the present invention, the salt solution is 8% by weight of salt for pickling and 92% by weight of 93.1% by weight of sodium chloride (NaCl), 5.9% by weight of nitrogen dioxide (NO ₂ ) and 1% by weight of triphosphate. Prepared by mixing%.

Chicken ribs seasoning of the present invention contains soy sauce 22.33% by weight. However, the salting effect by the liver may be limited. Therefore, in the present invention to prepare a salt solution prepared by using salt for pickling to improve the dyeing effect. The salt for pickling may use prague powder. The prague powder is a pickling salt consisting of 93.1% by weight of sodium chloride (NaCl), 5.9% by weight of nitrogen dioxide (NO ₂ ), and 1% by weight of triphosphate.

According to one embodiment of the present invention, when vacuum packing chicken ribs prepared (cooked) by the above method, the decrease in pH value when stored for 56 days at 7 to 9 ° C. is less than 0.1; The increase in fatty acidity (mg / kg) value is less than 0.7; The increase in volatile basic nitrogen (mg%) value is less than 8; Can increase the number of general bacteria (Log cfu / g) chicken ribs less than 0.4.

Chicken ribs have a short shelf life, which limits their distribution and storage. Therefore, the chicken ribs of the present invention having improved refrigeration shelf life are expected to successfully supply Chuncheon chicken ribs to the current market, where demand for semi-cooked foods or cooked foods having a short cooking time is rapidly increasing.

The decrease in pH of the chicken ribs is associated with bacterial growth in chicken ribs. As bacteria multiply, their metabolites reduce their pH. Therefore, by measuring the degree of decrease in pH according to the storage period can obtain information about the bacterial growth of chicken ribs.

According to one embodiment of the present invention, the chicken ribs of the present invention has a decrease in pH value of less than 0.1 when stored at 7 to 9 ° C. for 56 days. If the decrease in the pH value exceeds 0.1, there is a high possibility that the bacteria can potentially grow and contaminate the chicken ribs.

The increase in fatty acidity (mg / kg) value is associated with rancidity due to oxidation of fat present in chicken ribs. As the rancidity of fat progresses, there is an unpleasant smell, and the quality decreases due to changes in taste, color, viscosity, and acid value. Chicken ribs of the present invention has an increase in fatty acidity (mg / kg) value of less than 0.7 when stored at 7 to 9 ℃ for 56 days. If the increase value of the fatty acidity (mg / kg) value exceeds 0.7, an unpleasant smell may occur, and the quality may decrease due to changes in taste, color, viscosity, acid value, and the like.

The increase in the volatile basic nitrogen (mg%) value is associated with the putrefaction of the protein contained in chicken ribs. As the protein decay proceeds, severe ammonia odor is produced. In particular, the decomposition of anaerobic bacteria causes decomposition, resulting in amines and ammonia, which can produce odors and harmful substances. Chicken ribs of the present invention has an increase in volatile basic nitrogen (mg%) value of less than 8 when stored at 7 to 9 ° C. for 56 days. If the increase in the value of the volatile basic nitrogen (mg%) exceeds 8, it can be determined that the corruption of the protein is in progress.

Increasing the number of general bacteria (Log cfu / g) can be used as an important basis for determining the degree of food corruption with the increase in E. coli. When bacteria grow, they induce the decomposition of proteins and fats to promote food decay and increase the likelihood of causing food poisoning due to bacterial toxins. Therefore, suppressing the increase in the number of bacteria in the food as much as possible is an important factor to improve the shelf life of food. Chicken ribs of the present invention can maintain the increase value of the general bacterial count (Log cfu / g) less than 0.4 even if stored for 7 days at 7 to 9 ℃ after manufacturing through the manufacturing method.

According to one embodiment of the present invention, the chicken ribs of the present invention is vacuum-packed by separating the chicken ribs seasoning and the raw chicken meat to improve the shelf life of chicken ribs.

According to another embodiment of the present invention, the chicken rib seasoning is sterilized at a pressure of 1.5kg / cm ² for 25-35 minutes at 115 to 125 ℃ using a sterilizer after vacuum packaging; The raw material broth was added to 0.175 to 0.225 parts of salt curing solution based on 100 parts by weight of the raw material broth, followed by 5 to 20 minutes of massage at a low temperature of 2 to 5 ° C. for 5 to 2 days for dyeing. After vacuum packing.

Bacterial proliferation of chicken ribs is mainly derived from the bacteria contained in chicken ribs seasoning. Therefore, the present invention sterilizes the chicken ribs seasoned and distributed in a packaged state separated from the raw chicken meat has the effect of effectively inhibiting bacterial growth of chicken ribs. In addition, the raw material broiler is salted using a salt solution to prevent bacterial growth and rancidity, decay, decay of chicken.

According to one embodiment of the present invention, the present invention may further comprise 0.1 parts by weight of smoked liquid based on 100 parts by weight of the chicken ribs seasoning in addition to the chicken ribs seasoning.

According to another embodiment of the present invention, the vacuum-packed raw meat is an increase in fatty acidity (mg / kg) value of less than 0.05 when stored for 60 days at 4 to 6 ℃; The increase in general bacterial count and coliform count (Log cfu / g) is less than 0.1.

Example

1. Chicken ribs prepared using smoked liquid

1) Method of manufacturing chicken ribs using smoked liquid

 Chuncheon Chicken Ribs, which are currently on the market, has developed smoked salt solution to differentiate it from the existing products with Cheonpyeon uniform taste. Accordingly, the quality characteristics of chicken ribs treated with different concentrations of fume solution were firstly tested to establish the optimum concentration of fume solution. Raw meat was used frozen shoulder meat (Fig. 1), and thawed to 2 ~ 5 ℃ 48 hours before use. Chicken ribs seasoning is as shown in Table 1, was prepared two days before the experiment. As shown in Table 2, Control: smoked 0%, T1: smoked 0.05%, T2: smoked 0.1%, T3: smoked 0.2% smoked raw meat, seasoning, smoked liquid and then put the smoked in seasoning well After blending, the weighed raw meat was heat treated at 150 ° C. for 15 minutes in an oven (Convotherm 4 easyDial 20.20 GS, Germany) (FIG. 2). The heat-treated broiler was cooled at 15 ° C. for 10 minutes and packaged in a polyethylene packaging material (Seoul Distribution, Jinwoong Chemical) using a vacuum packaging machine (IV-2000, Incoin Tech, Korea). The manufacturing process is as shown in FIG. 3.

Seasoning ratio (100%) Pepper
Powder garlic onion ginger Soy sauce Curry milk battery
Powdered milk Baekbaekdan Brown sugar Brown sugar ketchup Soju pepper corn syrup Sodium L-Glutamate 13.33 5.67 5.67 4.00 22.33 0.67 5.67 0.67 8.33 5.33 2.67 5.33 5.33 0.67 13.33 1.00

Ingredients (%) Treatments Control T1 T2 T3 Chicken meat 100 100 100 100 Sauce 30 30 30 30 Smoke solution - 0.05 0.10 0.20

2) Analysis of chromaticity, pH, fragrance pattern, and sensory evaluation of chicken ribs prepared using smoked liquid

The chromaticity was measured five times for each treatment by using a chromatograph (CR-400, Konica Minolta Sensing, Inc., Japan) on a vacuum-packed sample (CIE L * (lightness), a * (redness), b * ( yellowness) was measured. The calibrate plate (2 ° C observer) conditions for illuminant C are Y = 93.6, x = 0.3134 and y = 0.3194.

The pH is homogenized with a homogenizer (PH91, SMT Co., Ltd., Japan) for 5 minutes at 5 g of the sample and 45 ml of distilled water for 1 minute, and then three times for each treatment with a pH meter (SevenEasy pH, Mettler-Toledo GmbH, Switzerland). Measured.

For fragrance pattern analysis, chopped the sample, put 1g into the vial, seal it with PTFE / rubber septa and aluminum cap, extract the ingredients for 600 seconds while stirring at 500 rpm at 60 ℃ by autosampler (HS100, Alpha MOS, Toulouse, France). After extracting 2.5ml of headspace gas with autosamper's syringe (45 ℃) and injecting 12 metal oxide sensors into the injector of the electronic nose (carrier gas and flow rate were air and 150ml / min). The analyzed results were processed by prinipal component analysis (PCA, Alpha soft version 8.01 software, Alpha MOS, Toulouse, France).

The sensory evaluation was conducted on 15 graduates and graduate students of Kangwon National University. Blind tests were conducted and each item was color, taste, aroma, salinity and overall preference. Each item can be given 1 ~ 9 points, and the higher the preference, the higher the number. However, salinity was to give a high number as the strength of the salty taste stronger. The samples were heated in a microwave oven (MS23F301TAW, 1100W, Samsung Electronics Co., Ltd., Korea) for 2 minutes, and water was supplied to evaluators by mouth.

3) Analysis of chromaticity, pH, and flavor pattern of chicken ribs prepared using smoked liquid

The color of chicken ribs according to the smoker concentration is shown in Table 3. As a result of the measurement, the difference of each treatment group was not seen, so it was confirmed that the addition of 0.05-0.2% of the smoking solution did not affect the color of the chicken ribs.

Control T1 T2 T3 SEM CIE L * 46.1 45.4 45.3 45.0 0.79 CIE a * 22.1 23.4 22.7 21.7 0.43 CIE b * 31.3 31.5 31.1 29.7 0.83 SEM, standard error for the means.
Control: not adding smoking solution, T1: adding 0.05% smoking solution, T2: adding 0.10% smoking solution, T3: adding 0.20% smoking solution

SEM means standard deviation with respect to the mean value; Control means no smoked liquid is added; T1 means the addition of 0.05% smoker, T2 means the addition of 0.10% smoker and T3 means the addition of 0.20% smoker.

The difference in pH of chicken ribs according to the smoker concentration is shown in Table 4. The treatment group added with the smoking solution showed a higher pH than the control group without the addition of the smoking solution. As a result, the addition of the fume solution was found to be a factor of the pH increase.

Control T1 T2 T3 SEM pH 6.06 ^b 6.12 ^a 6.11 ^a 6.10 ^a 0.01 SEM, standard error for the means.
a ～ b Means in the same row with different superscripts are significantly different (p <0.05).

The fragrance pattern of chicken ribs according to the smoker concentration is shown in FIG. Discrimination index is an index indicating the difference between the scent patterns of the treatments, which means that the smaller the negative value, the larger the positive value (Alpha MOS, 2002). In the results of this experiment, the fractionation index was 78, and the fragrance pattern was significantly different among all treatments, and the fragrance of each treatment was obvious. In addition, the sensor resistance ratio showed that the resistance ratio increased as the concentration of the smoke solution increased. Therefore, the intensity of the scent also increased as the concentration of the smoke solution increased.

3) Sensory Evaluation Results of Chicken Ribs Prepared Using Smoked Liquid

Sensory evaluation of chicken ribs according to the smoke concentration is shown in Table 5. Although there was no statistically significant difference between treatments, Aroma and Overall acceptability of T2 (adding 0.10% of smoke) were 7.42 and 7.40, respectively, higher than those of other treatments. , T3 and Control have been lowered to 7.30, 7.25 and 6.95 respectively. Subjective opinions indicate that T3 is too fragrant, and therefore, preference is lower than T2 and T1. Therefore, the optimal concentration of the smoked solution was determined to be in the range of 0.05 to 0.1%, and was determined as the optimum smoked salt concentration treatment group.

Parameters Treatments SEM Control T1 T2 T3 Color 7.13 7.61 7.35 7.13 0.11 Taste 7.26 7.22 7.22 7.17 0.10 Aroma 6.95 7.11 7.42 7.37 0.13 Salinity 5.92 5.42 5.81 6.19 0.17 Overall acceptability 6.95 7.30 7.40 7.25 0.11

4) Sintered

In order to make the product differentiated from the existing product, the experiment on setting the mixing ratio of the smoker was conducted. Experiments were carried out on the correlation between the addition of fume solution to color, pH, and aroma, and sensory evaluation was conducted to determine the sensory preference, the most important indicator. As a result, it was found that the addition of the smoking solution did not affect the color of the chicken ribs, and the pH value measurement showed that the addition of the smoking solution increased the pH somewhat. As a result of analyzing the fragrance pattern by the electronic nose, the difference of each treatment group by smoke concentration was obvious, and the intensity of the fragrance increased as the concentration increased. As a result of sensory evaluation, most of the evaluators showed a difference in fragrance, and T2 (smoked 0.10%) and T1 (0.05% smoked) scored high in fragrance and overall preference. T3 (0.2% smoked), which had the highest amount of smoked smoke, was considered to have a high score compared to T2 and T1 due to its dense smoke. As a result of this experiment, it was concluded that the optimum concentration ratio of the fume solution was 0.05 ~ 0.1%.

2. Chicken ribs prepared using smoked salt solution

1) Manufacturing method of chicken ribs using smoked salt solution

Chicken ribs are products that are refrigerated and have a long shelf life. As a result, there is a large amount of waste that is distorted and discarded during the distribution process, which poses a big threat to small companies. Therefore, we tried to improve the shelf life and develop products different from other products by maintaining the taste and flavor of Chuncheon Chicken Ribs through the treatment of smoked salt solution mixed with smoked solution and salt solution. Chicken ribs were made from frozen shoulder meat (Azalea) from Mokwoo Village. Raw meat was thawed in a 2-5 ° C. refrigerator 2 days before use. Seasoning was made 2 days before use in the ratio shown in Table 1. Treatment set-up is shown in Table 6 (Control: 0% smoke + Prague powder 0%, Smoke (T4): 0.1% smoke + Prague powder 0%, Smoke cure 0.2 (T5): 0.1% smoke + Prague powder 0.2%, Smoke cure 0.3 (T6): same as smoked liquid 0.1% + Prague powder 0.3%), weighing raw meat, seasoning, smoked liquid, Prague powder (dye), and then adding smoked and salted agent to the seasoning. The mixture was then aged at low temperature as shown in FIG. 5 in a 2-5 ° C. refrigerator. The low-temperature aging seasoning is well homogenized with a spatula, mixed with the weighed raw meat, baked by heating at 150 ° C for 15 minutes in an oven (Convotherm 4 easyDial 20.20 GS, Germany), and then cooled at 15 ° C (workplace temperature) for 10 minutes. Polyethylene packaging materials (Seoul Distribution, Jinwoong Chemical) were packed in a vacuum packaging machine (IV-2000, Incoin Tech, Korea). The prepared chicken ribs were stored in a refrigerator at 8 ℃.

Ingredients (%) Treatments Control T4
(Smoke) T5
(Smoke Cure0.2) T6
(Smoke Cure0.3) Chicken meat 100 100 100 100 Sauce 30 30 30 30 Smoke solution - 0.10 0.10 0.10 Prague powder 0.2 0.3

2) Smoked salt solution  Color, pH, Fatty Acidity, Volatility of Chicken Ribs Prepared Using Base  Nitrogen, general bacterial count and sensory evaluation

CIE L * (lightness), a * (redness), and b * (yellowness) were measured five times each using a chromatograph (CR-400, Konica Minolta Sensing, Inc., Japan). It was. The illuminant C of the calibrate plate (2 ℃ observer) was Y = 93.6, x = 0.3134, y = 0.3194.

pH was measured at least three times with a homogenizer (PH91, SMT Co., Ltd., Japan) at 1,500 rpm for 1 min after homogenizer (PH91, SMT Co., Ltd., Japan) was measured at least three times with pH meter (SevenEasy pH, Mettler-Toledo GmbH, Switzerland). It was.

TBARS was performed by modifying the 2-thiobarbituric acid reactive substances (TBARS) method of Sinnhuber and Yu (1977). The sample was used to wash the seasoning in running water and then drain it with a clean cloth to finely chop. 0.5 g of sample and 3 drops of antioxidant (54% propyleneglycol + 40% Tween20 + 3% BHT + 3% BHA), 3 ml of 1% TBA, 17 ml of 2.5% TCA were mixed, and a 99 ° C water bath (OB-25E, Jeio Tech, Korea) was heated for 30 minutes and then cooled in ice water for 10 minutes. Take 5 ml of the supernatant into a 10 ml glass tube, add 3 ml of chloroform, centrifuge at 3,500 rpm at 4 ° C for 30 minutes (CS-6R Centrifuge, Beckman Instruments Inc., USA), and then add 3 ml of the supernatant to a 4.5 ml disposable spectro cuvette. The absorbance was measured at 532 nm (UC-mini-1240, Shimadzu, Japan). Each sample was tested with four or more repetitions. Final values were calculated in mgMA (malonaldehyde) per kg of sample, blank was used as distilled water.

Volatile basic nitrogen (VBN) was carried out by the Conway dish method of Kohsaka (1975). The sample was used to wash the seasoning in running water and then drain it with a clean cloth to finely chop. 5 g of the sample and 20 ml of 5% TCA were homogenized with a homogenizer (Ultra Turrax T25 basic, Ika Werke Gmbh & Co., Germany) for 1 minute at 13,500 rpm. 5% TCA was used to adjust the volume of the homogenate to 25 ml and filtered with filter paper No. 1 (Whatman International Ltd, UK). 1 ml of the filtrate was placed in the inner chamber of the Conway dish, 1 ml of Conway's borate butter and 50% K ₂ CO ₃ were placed in the outer chamber, and the lid and the ring covered with petrolatum were sealed. Thereafter, the mixture was left at 37 ° C. for 1 hour and 40 minutes, and titrated until the solution of the inner chamber became pale red using 0.02NH ₂ SO ₄ , and the final value was calculated as mg%.

The general bacterial count was measured by the livestock product test method according to the processing standards and ingredient specifications of livestock products. General bacterial count was put into a sterile bag (Whirlpakblender bag, Nasco International, USA) 10g and 0.1ml peptone 90ml, homogenized for 1 minute at normal speed with a stomacher (Laboratoryblender 400, Seward, England). A standard solution of agar was prepared by aseptically diluting 1 mL of the test solution according to the test solution preparation method and 1 mL of each dilution solution diluted with 10-fold dilution method in a sterile petri dish (2 or more), and then maintaining the temperature at about 45 ° C. Plate count Agar, Difco, USA) Aseptically dispense approximately 15 ml and gently rotate left and right to mix and solidify the sample and medium. Homogenate is the total number of cells in the homogenate is incubated for 24 ± 2 hours at 37 ± 1 ℃ using a plate count agar. Immediately after incubation, colony counts were calculated using the colony calculator. Coliform count was measured by the livestock product test method of the processing standards and component standards of livestock products. VRBA (Violet Red Bile Agar, Difco, USA) medium was used, and 1 ml of each dilution of each step was taken in two or more petri dishes, and aseptically, about 15 ml of VRBA flat medium, which was pre-dissolved and stored at about 50 ° C, was aseptically dispensed. Be careful not to attach the medium to the petri dish lid while rotating it gently and tilting it to the left and right while mixing the sample and the medium. This is incubated at 37 ± 1 ° C. for 24 ± 2 hours. After incubation, a typical E. coli colony (dark red colony with a diameter of 0.5 mm or more) was calculated.

The sensory evaluation was conducted on 15 graduates and graduate students of Kangwon National University. Blind tests were conducted and each item was color, taste, aroma, salinity and overall preference. Each item can be given 1 ~ 9 points, and the higher the preference, the higher the number. However, salinity was to give a high number as the strength of the salty taste stronger. The samples were heated in a microwave oven (MS23F301TAW, 1100W, Samsung Electronics Co., Ltd., Korea) for 2 minutes, and water was supplied to evaluators by mouth.

3) Color evaluation results of chicken ribs prepared using smoked salt solution

Instrumental color of chicken ribs according to the smoked salt solution concentration is shown in Table 7. In the first day, each treatment group had a range of 40.4 ~ 42.4, a redness of 21.7 ~ 25.3, and a yellowness of 28.3 ~ 34.4. In terms of brightness, redness, and yellowness, all the treatments tended to increase or decrease irregularly over time, as the seasonings of the vacuum-packed chicken ribs clustered or thinned, and also the skin of the chicken Or lean meat was determined as a variable when measuring color. Therefore, there is no clear difference in color depending on the storage period or the concentration of smoked salt solution.

4) pH evaluation results of chicken ribs prepared using smoked salt solution

 The pH of chicken ribs according to the smoked salt solution concentration is shown in Table 8. In the first experiment, the control was 6.01, which was lower than that of other treatments, because the smoker increased the pH. As time passed, the pH increased and then decreased. In the second test, all treatments showed the highest values. In the third experiment, the control drastically decreased the pH because the acid was produced by the microorganisms.

5) Evaluation result of fatty acidity of chicken ribs prepared using smoked salt solution

TBARS values (fatty acidity values) of chicken ribs according to smoked salt concentration are shown in Table 9. TBARS values for the first day were 0.33 mg / kg of Smoke Cure 0.3 (T6), which was the lowest among the other treatments. TBARS values increased over time, Control peaked at Day 33, Smoke peaked at Day 47, and then decreased. Smoke Cure0.2 (T5) and Smoke Cure0.3 (T6) with smoked salt solution did not show the tendency to increase as much as Control and Smoke treatment (T4). It was thought that adding smoke of 0.10% could also delay oxidation, since later smoke peaked at TBARS.

6) Volatile Base Nitrogen Evaluation of Chicken Ribs Prepared from Smoked Salt Solution

The VBN values (volatile basic nitrogen values) of chicken ribs according to the smoked salt concentration are shown in Table 10. There was no significant difference in VBN values of Control, Smoke, Smoke Cure0.2, and Smoke Cure0.3 on the first day, but began to show significant difference from day 47 and 28.2, 25.0, 23.6, 24.0 mg% on day 56 respectively. Compared with the treatments containing the smoked and smoked salt solution, the VBN values tended to be lower. Therefore, it is considered that fume solution and fume salt solution are effective in inhibiting protein deterioration.

7) Measurement result of general bacterial count of chicken ribs prepared using smoked salt solution

The total bacterial counts (Total Plate Counts) and coliforms (Total Coliforms) of chicken ribs according to the smoked salt solution concentration are shown in Table 11 and Table 12, respectively. On the first day, the general bacterial counts were 4.11, 3.82, 3.95 and 3.65 Log CFU / g in Control, Smoke, Smoke Cure0.2 and Smoke Cure0.3, respectively. However, on the 56th day, the general bacterial count of the control group increased rapidly. Compared with the control, there was no drastic increase in the general bacterial counts of the treatment groups containing the smoked and smoked salt solution, and the coliform population also exceeded the standard value of 100 only in the control, so the smoked solution and smoked salt solution were effective in inhibiting the growth of microorganisms. It was thought to be. In addition, it was determined that adding smoked saline solution was more effective in inhibiting microorganisms than adding smoked liquid, and adding 0.30% of smoked saline solution was more effective than 0.20%.

7) Sensory Evaluation of Chicken Ribs Prepared from Smoked Salt Solution

Sensory evaluation results of chicken ribs according to the smoked salt concentration are shown in Table 13. There was no difference in color, aroma and overall acceptability, but there were significant differences in taste and salinity. In Smoke Cure0.3, the salinity score was the highest in salt intensity and the lowest in the taste score was indicative of taste, but there was no significant difference in overall acceptability.

8) Sintered

For the study of extending the shelf life of chicken ribs according to the concentration of smoked salt solution, the existing three-minute sliced chicken ribs were controlled with smoked 0.10% (Smoke), smoked salt solution 0.20% (Smoke Cure0.2), smoked salt solution 0.30% (Smoke Cure0.3) added chicken ribs were prepared and stored at 8 ℃ for 56 days. As a result of the measurement of the instrumental color, the change according to the addition of the smoked or smoked salt solution or the storage period did not seem to be significant. As a result of pH measurement, the control was significantly lower than the other treatments on the 56th day, and the TBARS, VBN, general bacterial count, and E. coli populations also showed higher results than those of the smoked and smoked salt solution. Considering the results of these experiments, the control is considered to have no commodity value due to the decay of microorganisms before the 56th day.To supplement this, adding 0.20% to 0.30% of smoked salt solution can effectively increase the shelf life. Was considered. In addition, considering the salinity of chicken ribs, 0.20% of smoked salt solution was considered appropriate.

3. How to improve the shelf life of chicken ribs through separate packaging

1) Separate packing method of chicken ribs

Microorganisms present in chicken ribs are thought to be due to seasoning or raw meat. To prevent cross-contamination of seasoning and raw meat, they were separately packaged to extend the shelf life of chicken ribs. To determine the shelf life of chicken ribs according to the separate packaging, the control (Control) was set to the existing three-minute carved chicken ribs, and the meat was heated to M (Meat), the chicken meat was placed in CM (Cure Meat). In addition, seasoning was set to S (Sauce), sterilized seasoning was SS (Sterile Sauce). Raw meat for the preparation of chicken ribs was used frozen shoulder meat (Azalea) from Mokwoo Village, which is delivered from Mir livestock, and thawed in a 2-5 ° C refrigerator for 48 hours before use. Seasonings were made 2 days before use at the same ratio as Table 1. In the case of Control, raw meat and seasonings were mixed in a 7: 3 ratio and then heated in a preheated oven (Convotherm 4 easyDial 20.20 GS, Germany) for 15 hours. Thereafter, after cooling at 15 ° C. for 15 minutes, 220 g (one batch) of heat-resistant vacuum packaging paper (Seoul Distribution, Jinwoong Chemical) was put in a vacuum packaging machine (IV-2000, Incoin Tech, Korea). In the case of M, it is the same as the manufacturing process of the control which is not mixed with seasoning, and then packaged 160g each batch considering the food to be mixed with seasoning. CM was added to the thawed raw meat by adding 8% salt solution prepared by dissolving 0.20% of Prague Powder (93.1% NaCl, 5.9% NO _{2 and} 1% Triphosphate) in water, After massaging for about 10 minutes, it was sealed and dyed for one day. The subsequent process is the same as the manufacturing process of M. S was vacuum packaged in a polyethylene packaging material having 65 ± 5 g in one serving. SS was packed in a retort pouch with 65 ± 5 g of S and vacuum packed and heated at a pressure of 1.5 kgf / cm ² for 30 minutes in a sterilizer (Jeio-Tech AC-13, Korea) at 121 ° C. All of these were stored in a refrigerator of 5 ± 1 ℃, storage experiments were observed by performing storage experiments every 0, 15, 30, 45, 60 days. Separately packaged chicken ribs manufacturing process is shown in FIG. The manufacturing process of FIG. 6 includes the following steps.

Step 1) a step of putting the salted broiled chicken (CM) and broiled chicken (M) soaked for 8 days with a salt solution of 8% in a pen; Step 2) heating the Control, CM and M in an oven at 150 ° C. for 15 minutes and then cooling at 15 ° C. for 15 minutes; Step 3) seasoning the seasoning in a retort pouch (65 ± 5 ℃) each time by heating (SS) for 30 minutes at 121 ℃ using a sterilizer; And Step 4) Control, CM, M, S are vacuum-packed with a polyethylene wrapping paper respectively.

2) Color, pH, Fatty Acidization, Volatility of Separated and Packed Chicken Ribs Base  Nitrogen, general bacterial counts and Coliform  Measurement and sensory evaluation

CIE L * (lightness), a * was used to determine the chromaticity of the sample that had been vacuum-packed, using the chroma meter (CR-400, Konica Minolta Sensing, Inc., Japan). (redness), b * (yellowness) was measured. The illuminant C of the calibrate plate (2 ℃ observer) was Y = 93.6, x = 0.3134, y = 0.3194.

pH was measured at least three times with a pH meter (SevenEasy pH, Mettler-Toledo GmbH, Switzerland) after homogenizing 5 g of sample and 45 ml of distilled water at 10,000 rpm for 1 minute with a homogenizer (PH91, SMT Co., Ltd., Japan). It was.

Fatty acidization was performed by modifying the 2-thiobarbituric acid reactive substances (TBARS) method of Sinnhuber and Yu (1977). The sample was used to wash the seasoning in running water and then drain it with a clean cloth to finely chop. Mix 0.5 g of the sample with 3 drops of antioxidant (54% propyleneglycol + 40% Tween20 + 3% BHT + 3% BHA), 3 ml of 1% TBA, and 17 ml of 2.5% TCA. Jeio Tech, Korea) was heated for 30 minutes and then cooled in ice water for 10 minutes. Take 5 ml of the supernatant into a 10 ml glass tube, add 3 ml of chloroform, centrifuge for 30 min at 3,500 rpm at 4 ° C (CS-6R Centrifuge, Beckman Instruments Inc., USA), and then add 3 ml of the supernatant to a 4.5 ml disposable spectro cuvette. The absorbance was measured at 532 nm (UC-mini-1240, Shimadzu, Japan). Each sample was tested with four or more repetitions. The final value was calculated as mgMA (malonaldehyde) per kg of sample, blank was used as distilled water.

Volatile basic nitrogen (VBN) was carried out by the Conway dish method of Kohsaka (1975). The sample was used to wash the seasoning in running water and then drain it with a clean cloth to finely chop. 5 g of the sample and 20 ml of 5% TCA were homogenized with a homogenizer (Ultra Turrax T25 basic, Ika Werke Gmbh & Co., Germany) for 1 minute at 13,500 rpm. The homogenate was adjusted to 25 ml using 5% TCA, followed by filtration with filter paper No. 1 (Whatman International Ltd, UK). 1 ml of the filtrate was placed in the inner chamber of the Conway dish, 1 ml of Conway's borate butter and 50% K ₂ CO ₃ were placed in the outer chamber, and the lid and the ring covered with petrolatum were sealed. Thereafter, the mixture was left at 37 ° C. for 1 hour and 40 minutes, and titrated until the solution of the inner chamber became pale red using 0.02NH ₂ SO ₄ , and the final value was calculated as mg%.

The general bacterial count was measured by the livestock product test method according to the processing standards and ingredient specifications of livestock products. General bacterial count was put into a sterile bag (Whirlpakblender bag, Nasco International, USA) 10g and 0.1ml peptone 90ml, homogenized for 1 minute at normal speed with a stomacher (Laboratoryblender 400, Seward, England). 1 ml of test solution according to the test solution preparation method and 1 ml of each dilution solution diluted with 10-fold dilution method were aseptically taken into a sterile petri dish (2 or more), and then maintained at about 45 ° C. (Plate count Agar) Aseptically dispensing about 15ml, gently rotate and tilt the sample from side to side to mix and solidify the sample and medium. Homogenate is the total number of cells in the homogenate is incubated for 24 ± 2 hours at 37 ± 1 ℃ using plate count agar (Difco, USA). Immediately after incubation, colony counts were calculated using the colony calculator.

Coliform count was measured by the livestock product test method of the processing standards and component specifications of livestock products. VRBA (Violet Red Bile Agar) medium was used, and 1 ml of each dilution solution was taken in two or more petri dishes, and aseptically, about 15 ml of VRBA flat medium, which was pre-dissolved and stored at about 50 ° C, was aseptically dispensed. Be careful not to attach it to the lid while rotating quietly and tilting it to the left and right while mixing the sample and the medium to cool solidification. This is incubated at 37 ± 1 ° C. for 24 ± 2 hours. After incubation, a typical E. coli colony (dark red colony with a diameter of 0.5 mm or more) was calculated.

The sensory evaluation was conducted on 11 graduates and graduate students of Kangwon National University. Blind tests were conducted and each item was color, fragrance, texture, juiciness, and overall preference. Each item can be given 1 ~ 9 points, and the higher the preference, the higher the number. For the sensory evaluation, a mixture of M and S was mixed with T1, M and SS, and T2, CM, and S were mixed and set to T3. The control, T1, and T2 were heated in the microwave oven (MS23F301TAW, 1100W, Samsung Electronics Co., Ltd.) for 1 minute and 30 seconds, respectively, and water was provided to the evaluators by mouth.

3) Chromatographic result of separated packed chicken ribs

The measurement results of the instrumental color of the chicken ribs according to the separate packaging are shown in Table 14 and Table 15, respectively. In the color of flesh tissue, there was no difference between M and CM in brightness and yellowness, but there was a significant difference in redness. The higher redness of the dye-treated CM suggests that the dyeing can be used to fix the heme pigment in the broiler and make it red. Control was mixed with seasoning, so there was a significant difference in brightness, redness, and yellowness with M, CM, brightness was lower than M, CM, and redness and yellowness were higher. In the case of seasoning color, S and SS showed no difference in brightness, redness and yellowness. Control was significantly higher in brightness, redness, and yellowness than S and SS. It was thought that this resulted in a change of seasoning color as a part of the meat tissue in the control was mixed with seasoning.

4) pH measurement result of separated packed chicken ribs

The pH values of chicken ribs according to the separate packaging are shown in Table 16. M and CM packaged only raw meat showed higher pH than seasoned S and SS. In the control where seasoned and raw meat were mixed, M (6.29 ~ 6.34) and CM (6.31 ~ 6.45) were lower than S (5.04). 5.19), higher than the SS (4.88-5.10) ranged from 5.94 to 6.10. M and CM treatments showed a tendency to increase with storage period, and control and S and SS tended to decrease again after 45 days. In these foods, the increase or decrease of pH is generally caused by the production of amines, peptides, amino acids, fatty acids, etc., due to degradation of proteins or lipids. Amino acid molecules increase the pH and carboxyl groups decrease the pH.

5) Measurement result of fatty acid of separated packed chicken ribs

TBARS values of chicken ribs according to separate packaging are shown in Table 17. On the first day, the TBARS values of Control, M and CM were 0.36, 0.49 and 0.35, respectively. During the storage period, the TBARS value of the control increased from 0.95 to 1.09, but the values of M and CM were 0.50 to 0.58 and 0.28 to 0.39, respectively. Therefore, the separation packaging inhibited the progress of fatty acidization and, if salted, inhibited oxidation by the initial heat treatment process. This may be due to the seasoning's moisture or soy sauce. In general, water is known to inhibit oxidation by forming a monolayer on the surface of meat tissues, but Fennema's Food Chemistry described that it promotes fatty acidization because water decreases the viscosity and increases the mobility of metallic ions that promote oxidation. Soy sauce, one of the ingredients for chicken ribs, is made from soy beans. Food storage science (Noh Bong-soo and four other mathematicians) states that lipoxygenase in soybeans causes fat to be broken down and oxidized. Therefore, the fatty acidity of chicken ribs is thought to be due to the seasoning, and the separated packaging was considered to be effective.

6) Volatile Base Nitrogen Measurement Results of Separately Packed Chicken Ribs

The VBN values (volatile basic nitrogen values) of chicken ribs according to the separate packaging are shown in Table 18. Initial VBN values were 21.2 in control, 17.4 in M and CM, 18.0 mg%. The protein variability of all treatments increased with storage period. In particular, M increased rapidly on the 45th and 60th days, and it was judged that the product value was lost due to strong off-flavor. In the case of CM, VBN increased up to 25.7 mg% at 60 days and started off slightly. Although it is within the initial corruption level, further research is needed to resolve such off-flavors because off-flavor deteriorates the value of commodities.

7) General bacterial count of separately packed chicken ribs and Coliform  Measurement result

General bacterial counts and coliform counts of chicken ribs according to the separate packaging are shown in Table 19 and Table 20. Initial bacterial counts were 2.9, 2.9, 2.4, and 5.5 Log CFU / g for Control, M, CM, S, and SS, respectively, and no colonies were found in SS. The high initial contamination of 5.5 Log CFU / g in S was not found in sterile SS, so sterilization of seasonings was considered effective for increasing shelf life. Over time, M and Control showed a slight increase and decrease, with colonies of 5.2 and 3.9 Log CFU / g at 60 days of storage, respectively. In the case of CM, there was no significant difference by storage period. Therefore, it was thought that the CM treatment group, which was packed and salted, had better microbiological quality than the control. Coliform bacteria were found only in M. In particular, colonies of 4.8 Log CFU / g were observed on day 60 at the end of storage.

8) Sensory Evaluation Results of Separately Packed Chicken Ribs

Sensory evaluation of chicken ribs according to the separate packaging is shown in Table 21. The color-treated treatments scored higher than the control, but scored lower on Flavor and Texture. This was thought to be due to the fact that the seasoning and raw meat are heated together, and the fragrances that can be produced by Maillard reaction or caramel reaction are suppressed by separate packaging. However, these results did not lead to the comprehensive symbol road, and the evaluation of the comprehensive preference showed that the treated and treated areas were equal or better than the control.

9) Sintered

 The purpose of this study was to improve the storage of chicken ribs by preventing cross-contamination of contaminants through separate packaging of seasoning and raw meat. In addition, the study was conducted in parallel with dyeing and sterilization to enhance the effect. In the measurement of instrumental color, the change in storage period was not significant, and the difference in brightness, redness, and yellowness between the control, raw meat separated and treated seasoning was significantly different. Differences in dyeing were noticeable in redness in the treatment and packaging of raw meat. The broiled broilers showed higher redness than the undyed broth. The pH of the raw meat separated and packed foods was the highest and pH of the seasoned and packed food was lowest. According to the storage period, control and sterilized seasoning treatments showed a tendency to increase and then decrease, and the rest of the treatments gradually increased in pH for 60 days. As TBARS (fat oxidation) did not show significant difference during storage period, it was thought that separated packaging effectively inhibited fatty acidization and dyeing treatment also inhibited oxidation during heat treatment. In VBN (Volatile Basic Nitrogen), the independent isolated packaging of raw meat had higher VBN value than the control, and the product value was lower than the standard value. In addition, off-flavor was thought to be caused by protein decay. However, dyeing of the raw meat significantly lowered the VBN value and was thought to slow the onset of off-flavor. Seasonings had the highest initial contamination in general bacterial counts and E. coli bacterial counts, and cross-contamination could be prevented through separate packaging. However, simply packaging the poultry tended to increase microorganisms rapidly at the end of storage, so it was judged that it was more effective to dye the broiler for more effective storage.

Therefore, when all the experimental results are summed up, it is necessary to apply dyeing and packaging to improve the shelf life and to sterilize the seasonings.

3. Conclusion

Until now, the brand “Chuncheon Dakgalbi” has been used in the form of refrigerated seasoned meat at restaurants and used as a form of consumer enjoyment. It has been continued. Through the present invention, by developing a new form of "Chuncheon chicken ribs" to feel the smoked aroma by using a smoked liquid, it satisfies various tastes of consumers, it is valuable as a cornerstone research that can develop a variety of application products It is considered quite large. In addition to chicken ribs, most chilled or frozen foods such as dumplings, fried foods, and breads carry various forms of risk. In particular, in the case of refrigerated foods, the expiration date is very short, ranging from 7 days to 10 days, and the distribution cost is two to three times higher than that of general distribution. In addition, frozen foods have various problems, such as a decrease in taste compared to refrigerated foods due to various physical changes such as destruction of cell membranes occurring during the freezing process. In order to solve the fundamental problems of the chicken ribs manufacturing / distribution, the present invention uses a seasoning containing the optimal smoked salt solution in order to produce Chuncheon chicken ribs having a distinctive taste and extended shelf life in the raw material rate After analyzing the correlation between salting, seasoning and packaging, trained personnel performed sensory evaluation and extended shelf life, 0.2% smoked salt solution (0.1% smoked liquid + 0.2% prague powder) of the present invention. ), It was confirmed that the commodity value is maintained since the microorganisms do not occur after 56 days in comparison with the general chicken ribs where the microorganisms decay before the cold storage 56 days (8 weeks); When the raw meat was subjected to 0.2% salt (prague powder) treatment and seasoning was subjected to sterilization and packaging separately, it was confirmed that the commerciality of chicken ribs was maintained until 60 days of refrigeration. In general, Chuncheon Chicken Ribs can save considerable costs such as material costs, labor costs, and logistics processing costs due to disposal of excess products over the expiration date, even if the shelf life is extended by about twice as much as the current product. Therefore, if the present invention is applied to the field, it is expected to be of great help in increasing sales in various forms such as cost reduction, productivity increase, and manpower allocation. Chuncheon chicken is established through the continuous marketing activities by establishing unique and distinctive features of Chuncheon Chicken Ribs. Smoked Galbi's Smoked Chicken Ribs Identity is expected to be established.

Specific embodiments described herein are meant to represent preferred embodiments or examples of the present invention, whereby the scope of the present invention is not limited. It will be apparent to those skilled in the art that variations and other uses of the invention do not depart from the scope of the invention described in the claims.

Claims (9)

a) preparing raw chicken;
b) immersing the raw material broth in salt curing solution (加 鹽漬, salt curing);
c) heating the salted raw chicken in a 150 ° C. oven for 15 minutes and then cooling;
d) preparing chicken ribs seasoning and aged at room temperature for 1 to 3 days;
e) putting the aged chicken ribs seasoned in a retort pouch and heated for 25 to 35 minutes at 115 to 125 ℃ using a sterilizer; And
f) vacuum-packing each of the raw chicken meat cooled after the heating of step c) and the heated chicken ribs seasoning of step e);
Characterized in that it comprises a,
The vacuum-packed raw chicken meat has an increase in fatty acidity (mg / kg) value of less than 0.05 when stored at 4 to 6 ° C. for 60 days; General bacterium and E. coli (Log cfu / g) increase value of less than 0.1, characterized in that the packaging method of the chicken ribs with improved shelf life.
According to claim 1, The salt solution is mixed with 8% by weight of salt and 92% by weight of salt, consisting of 93.1% by weight of sodium chloride (NaCl), 5.9% by weight of nitrogen dioxide (NO ₂ ) and 1% by weight of triphosphate. Separating packaging characterized in that the manufacturing method of improved shelf life chicken ribs.
The method according to claim 1, wherein the chicken ribs seasoned with red pepper powder 13.33% by weight, garlic 5.67% by weight, onion 5.67% by weight, ginger 4% by weight, soy sauce 22.33% by weight, curry 0.67% by weight, milk 5.67% by weight, whole milk powder 0.67% %, 8.33 wt% per white sugar, 5.33 wt% brown sugar, 2.67 wt% brown sugar, 5.33 wt% ketchup, 5.33 wt% shochu, 0.67 wt% pepper, 13.33 wt% starch syrup, and 1 wt% sodium L-glutamate Separating packaging characterized in that the manufacturing method of chicken ribs improved storage.
delete delete The method of claim 1, wherein the raw material broth is added to 0.175 to 0.225 parts of the salted paper solution based on 100 parts by weight of the raw material broth and soaked for 0.5 to 2 days after 5 to 20 minutes of massage at a low temperature of 2 to 5 ° C ; The chicken ribs sauce using the sterilizer 115 to 125 ℃ 25-35 minutes The method of 1.5kg / ㎝ ² enhanced chicken ribs Storage and package separation, characterized in that the sterilization and a pressure of from.
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