KR102044859B1 - method of manufacturing baked hot bar containing chicken breast - Google Patents
method of manufacturing baked hot bar containing chicken breast Download PDFInfo
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- KR102044859B1 KR102044859B1 KR1020180039618A KR20180039618A KR102044859B1 KR 102044859 B1 KR102044859 B1 KR 102044859B1 KR 1020180039618 A KR1020180039618 A KR 1020180039618A KR 20180039618 A KR20180039618 A KR 20180039618A KR 102044859 B1 KR102044859 B1 KR 102044859B1
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- 206010034203 Pectus Carinatum Diseases 0.000 title claims abstract description 24
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 19
- 239000000203 mixture Substances 0.000 claims description 41
- 235000014121 butter Nutrition 0.000 claims description 17
- 241000251468 Actinopterygii Species 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 15
- 235000013312 flour Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 239000008162 cooking oil Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 235000013310 margarine Nutrition 0.000 claims description 6
- 239000003264 margarine Substances 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 239000005457 ice water Substances 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 235000020238 sunflower seed Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 108010068370 Glutens Proteins 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000021312 gluten Nutrition 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 238000010008 shearing Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 claims description 2
- 229940081974 saccharin Drugs 0.000 claims description 2
- 235000019204 saccharin Nutrition 0.000 claims description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 claims description 2
- 230000007306 turnover Effects 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 2
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 2
- 241000246354 Satureja Species 0.000 abstract 1
- 235000013882 gravy Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 27
- 241000220259 Raphanus Species 0.000 description 7
- 235000015277 pork Nutrition 0.000 description 6
- 241000234282 Allium Species 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 3
- 240000006108 Allium ampeloprasum Species 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 235000015220 hamburgers Nutrition 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000005523 excessive nutrition Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 닭 가슴살이 함유된 구운 닭 가슴살을 이용한 제조방법에 관한 것으로, 본 발명의 닭 가슴살을 함유한 구운 핫바는 영양분이 풍부한 검증된 식재료를 골고루 혼합, 가공하여 닭고기 핫바 반죽을 제조한 후 규격대로 위생 포장하여 유통시키므로써 수요자는 언제든지 필요한 량 만큼 선택적으로 구입하여 원가와 시간을 절감하면서 고소하고 쫀득한 식감이 있는 고품질의 닭 가슴살이 함유된 핫바를 즉석에서 구워 간식용으로 취식할 수 있는 것이다.The present invention relates to a manufacturing method using roasted chicken breasts containing chicken breasts, the roasted hot bar containing the chicken breasts of the present invention evenly mixed and processed with proven ingredients rich in nutrition to prepare chicken hot bar dough specifications By hygienic packaging and distribution, consumers can selectively purchase as much as they need at any time to save the cost and time, and can immediately eat hot bars containing high-quality chicken breasts with savory and gravy texture for snacking. .
Description
본 발명은 닭 가슴살이 함유된 구운 핫바 제조방법에 관한 것으로, 더욱더 상세하게는 칼로리가 적은 닭 가슴살과 어육, 밀가루를 주재료로 하고 해바리기 씨앗, 무말랭이, 돈지, 양파 등과 같은 부재료를 이용하여 닭 가슴살이 함유된 구운 핫바를 제조하는 방법에 관한 것이다.
The present invention relates to a method for manufacturing a baked hot bar containing chicken breasts, and more particularly, chicken breast meats using low calorie chicken breasts, fish meat, flour, and other ingredients such as sunflower seeds, radish, pork, onions, and the like. A method of making a baked hot bar containing.
최근 들어 햄버거와 피자 등과 같은 패스트 푸드 간식들은 간편하게 섭취할 수 있는 시대에 살고 있으나, 이러한 햄버거와 피자 같은 고열량의 외래 식품인 경우, 과도한 영양 섭취로 비만 현상을 발행하게 되어 후일에 성인병의 발생 원인이 되며, 최근 들어 성인병의 나이가 점차 낮아지는 추세를 부추기는 실정이다.In recent years, fast food snacks such as hamburgers and pizzas have been easily consumed. However, high-calorie foreign foods such as hamburgers and pizzas may cause obesity due to excessive nutrition. In recent years, the age of the adult disease gradually encourages the trend of decreasing.
종래에 청소년들은 간식용 먹거리로 떡뽁이, 어묵, 핫바, 등을 즐겨 먹으나, 제품의 식재료와 외관이 단순하고, 질감이 좋지 않아 본래의 진미(眞味)를 느끼지 못한 문제점과 특히 '핫바'인 경우 높은 칼로리에 인하여 여성들이 즐겨 섭취못하는 문제점이 생기게 된다.In the past, teenagers enjoy eating rice cakes, fish cakes, hot bars, etc. as snack foods, but the ingredients and appearance of the product are simple and the texture is not good, so that the original delicacy is not felt. High calories cause problems that women can't enjoy.
선행기술로는 특허 공개번호 10-2017-0087286 " 화학첨가제 미함유 건강식 핫바 및 이의 제조방법 "이 있다.
Prior art is disclosed in Korean Patent Publication No. 10-2017-0087286 "Health-free hot bar without a chemical additive and a method for manufacturing the same".
본 발명은 상기의 문제점을 해결하기 위하여 단백질이 풍부하고 칼로리가 작은 닭가슴살과 식이섬유가 풍부하게 함유된 당근, 지방이 풍부하게 함유된 버터와 마가린 및 밀가루 등의 주재료와 닭고기 씨즈닝, 무말랭이, 돈지 등의 부재료 및 식품첨가물을 혼합 등을 반죽하여 계량포장하여 10℃ 이하 냉장실, -20℃ 이하 냉동실에서 보관 및 유통하는 하는데 목적이 있다.
The present invention, in order to solve the above problems, the main ingredients, such as chicken-rich chicken breast meat and carrots, which are rich in dietary fiber, fat-rich butter and margarine and flour, chicken seasoning, dried radish, Its purpose is to knead and mix the raw materials such as pork and food additives to measure and package them, and to store and distribute them in a refrigerator room below 10 ℃ and freezer below -20 ℃.
본 발명은 닭 가슴살이 함유된 구운 핫바 제조할 때에 사용하는 닭고기 핫바 반죽에는 영양분이 다양하고 풍부하게 함유된 닭가슴살, 어육, 밀가루 등의 식재료와 식품 첨가물을 혼합하여 가공하여 다양한 규격대로 위생 포장하여 냉장실에 보관하였다가 유통함으로써 수요자는 선택적으로 구입할 수 있는 장점이 있고, 쫀득한 식감이 있는 고품질의 닭 가슴살이 함유된 구운 핫바를 편리하게 제조할 수 있게 한 것이다.In the present invention, the chicken hot bar batter used in the manufacture of a grilled hot bar containing chicken breasts is processed by mixing food ingredients such as chicken breast meat, fish meat, flour, and food additives that are rich in nutrients and are rich in hygienic packaging according to various standards. By storing in a refrigerator compartment and distributing it, the consumer has the advantage of being able to selectively purchase, and it is convenient to manufacture a grilled hot bar containing high quality chicken breast with a texture.
본 발명인 닭 가슴살이 함유된 구운 핫바는 영양분이 풍부한 검증된 식재료를 골고루 혼합, 가공하여 닭고기 핫바 반죽을 제조한 후 규격대로 위생 포장하여 유통시키므로써 수요자는 언제든지 필요한 량 만큼 선택적으로 구입하여 원가와 시간을 절감하면서 고소하고 쫀득한 식감이 있는 고품질의 닭 가슴살이 함유된 핫바를 즉석에서 구워 간식용으로 취식할 수 있는 것이다.Baked hot bar containing the chicken breast of the present inventors, by mixing and processing the nutrient-proven ingredients evenly to produce chicken hot bar dough, and then hygienic packaging according to the specifications and circulated to distribute the consumer at any time to selectively purchase the required amount of cost and time You can instantly bake a hot bar containing high-quality chicken breast with a savory and chewy texture while eating it for snack.
닭 가슴살 32 중량 ％Chicken Breast 32% by weight
어육 32 중량 ％Fish meat 32% by weight
밀가루 15.6 중량 ％Wheat flour 15.6% by weight
글루텐 1.5 중량 ％Gluten 1.5 wt%
전분 1.56 중량 ％Starch 1.56% by weight
솔빈산 칼륨 0.1 중량 ％0.1% by weight of potassium sorbate
해바라기 씨앗 2 중량 ％Sunflower seeds 2% by weight
무말랭이 2 중량 ％Dried radish 2% by weight
돈지 1.8 중량 ％Pork 1.8% by weight
양파 2 중량 ％Onion 2% by weight
당근 2 중량 ％2% by weight of carrots
대파 1.3 중량 ％Leek 1.3% by weight
마늘 0.5 중량 ％Garlic 0.5% by weight
생강 0.13 중량 ％Ginger 0.13% by weight
매운 고추 0.32 중량 ％Spicy Pepper 0.32% by weight
신화당 0.02 중량 ％0.02% by weight of myths
식염 0.17 중량 ％0.17% by weight of salt
버터 1 중량 ％1% by weight butter
마가린 0.8 중량 ％Margarine 0.8 wt%
조미료 1.1 중량 ％Seasoning 1.1% by weight
닭고기 씨즈닝 1 중량 ％Chicken Seasoning 1% by weight
식용유 1 중량 ％
물 0.1 중량 ％1% by weight of cooking oil
0.1% by weight of water
합계 100 중량 ％
Total 100% by weight
제 1 공정1st process
닭 가슴살 32 중량 ％를 파쇄기에 넣어 잘게 파쇄하며, 파쇄된 닭 가슴살에 물 0.1 중량 ％, 식염 0.07 중량 ％를 녹여 반죽한 뒤 3시간 가량 염지(鹽漬:curing)시킨 후 냉장실에 보관하는 공정.Put 32% by weight of chicken breast in a crusher, finely crushed, 0.1% by weight of water, 0.07% by weight of salt dissolved in the crushed chicken breast kneading for 3 hours and then stored in the refrigerator.
제 2 공정2nd process
무말랭이 2 중량 ％를 30℃ ~ 40℃의 물에 3시간 가량 물린 후 찬물에 2 ~ 3차례 헹군 다음 탈수기에서 물기를 탈수하고 파쇄기에 넣어 잘게 파쇄한 후 10 ℃이하 냉장실에 보관하는 공정.After 2 weight% of dried radish is bitten in water of 30 ° C. to 40 ° C. for 3 hours, it is rinsed 2 to 3 times in cold water, then dehydrated in a dehydrator and crushed finely in a crusher, and then stored in a refrigerator at 10 ° C. or lower.
제 3 공정3rd process
버터 1 중량 ％, 마가린 0.8 중량 ％를 녹여 버터 혼합물을 제조하는 공정.
A process of dissolving 1% by weight of butter and 0.8% by weight of margarine to produce a butter mixture.
제 4 공정4th process
어육 32 중량 ％를 샤링 캇터기에 30분 가량 파쇄하는 공정.
A step of crushing 32% by weight of fish meat in a shearing cutter for about 30 minutes.
제 5 공정5th process
제 4 공정을 거친 파쇄된 어육 32 중량 ％에 식염 0.1 중량 ％를 첨가 후 5분 가량 혼합하여 어육 함유 혼합물을 제조하는 공정.
A process of preparing a fish meat-containing mixture by adding 0.1 wt% of salt to 32 wt% of crushed fish meat after the fourth step and then mixing for about 5 minutes.
제 6 공정6th process
제 5 공정을 거친 어육 함유 혼합물에 돈지(豚脂:lard) 1.8 중량 ％, 솔빈산칼륨(Potassium Sorbate) 0.1 중량 ％ 첨가 후 3 ~ 4분간 혼합하여 돈지 혼합물을 제조하는 공정.A process of preparing a pork fat mixture by mixing 1.8 weight% of lard and 0.1 weight% of potassium sorbate to the fish meat-containing mixture which passed through 5th process, and mixing for 3 to 4 minutes.
제 7 공정7th process
제 6 공정을 거친 돈지 혼합물에 밀가루 15.6 중량 ％, 글루텐 1.5 중량 ％, 전분 1.56 중량 ％ 첨가 후 3 ~ 4분간 혼합하면서 얼음물로 1차 수분 조절하여 밀가루 함유 혼합물을 제조 공정.
A process for producing a flour-containing mixture by first adjusting the moisture with ice water while mixing 15.6% by weight of wheat flour, 1.5% by weight of gluten, and 1.56% by weight of starch, followed by mixing for 3 to 4 minutes.
제 8 공정8th process
제 7 공정을 거친 밀가루 함유 혼합물에 제 3 공정을 거친 버터 혼합물을 첨가한 후 2 ~ 3분가량 혼합하여 버터 함유 혼합물을 제조 공정.
Process for producing a butter-containing mixture by adding a butter mixture passed through a third process to the flour-containing mixture after the seventh process and mixed for about 2 to 3 minutes.
제 9 공정9th process
제 8 공정을 거친 버터 함유 혼합물에 식용유 1 중량 ％, 포도당 70%와 사카린 나트륨 30%가 함유된 신화당 0.02 중량 ％, 조미료 1.1 중량 ％, 닭고기 씨즈닝 1 중량 ％를 첨가한 후 2 ~ 3분간 혼합하여 식용유 함유 혼합물을 제조하는 공정.After the eighth process, 1% by weight of cooking oil, 70% of glucose and 30% of saccharin, 0.02% by weight of myth sugar, 1.1% by weight of seasoning, and 1% by weight of chicken seasoning were added, followed by mixing for 2-3 minutes. To prepare an oil-containing mixture.
제 10 공정10th process
제 9 공정을 거친 식용유 함유 혼합물에 제 2 공정에서 냉장보관된 무말랭이 2 중량 ％에 양파 2 중량 ％, 당근 2 중량 ％, 대파 1.3 중량 ％, 매운고추 0.32 중량 ％, 마늘 0.5 중량 ％, 생강 0.13 중량 ％를 첨가 후 2 ~ 3분간 혼합하여 야채함유 혼합물을 제조하는 공정.
In the cooking oil-containing mixture, which had been subjected to the ninth step, 2% by weight of dried dried radish in the second step, 2% by weight of onion, 2% by weight of carrot, 1.3% by weight of leek, 0.32% by weight of hot pepper, 0.5% by weight of garlic, and 0.13% of ginger A process for producing a vegetable-containing mixture by mixing for 2-3 minutes after the addition of%.
제 11 공정11th process
제 10 공정에서 제조된 야채 함유 혼합물에 해바라기 씨앗 2 중량 ％에 제 1 공정에서 염지된 닭가슴살 32 중량 ％ 첨가 후 2 ~ 3분간 혼합하여 닭고기 핫바 반죽을 제조한 후, 2차로 얼음물로 수분 조절하고 닭고기 함유 핫바 반죽의 온도를 6℃ ~ 8℃ 이하로 유지되게 하여 계량포장하고 10℃ 이하 냉장실에서 보관 및 유통하는 공정.After adding 2% by weight of sunflower seeds to 32% by weight of the chicken breasts salted in the first step to the vegetable-containing mixture prepared in step 10, and then mixing for 2 to 3 minutes to prepare a chicken hot bar dough, and then moisture control with ice water The process of keeping the temperature of chicken-containing hot bar batter at 6 ℃ ~ 8 ℃ and weighing and packing.
제 12 공정12th process
핫바 금형틀을 160℃ ~ 170℃가 유지되게 가열하고 개,폐 되는 상판을 열고 제 11 공정을 거친 닭고기 함유 핫바 반죽을 핫바 금형틀에 투입하고 상판을 닫은 후 뒤집어 2 ~ 3 분 구워내는 공정.
The process of heating the hot bar mold to maintain 160 ℃ ~ 170 ℃, open the top and the open top plate, put the hot bar dough containing the chicken passed through the 11th step into the hot bar mold, close the top plate and turn over and bake for 2 to 3 minutes.
이와 같은 공정으로 제조되는 닭 가슴살이 함유된 구운 핫바는 저지방 고단백 식품인 닭가슴살 32 중량 ％를 파쇄기에 넣어 잘게 파쇄하며, 파쇄된 닭가슴살에 물 0.1 중량 ％, 식염 0.07 중량 ％를 녹여 반죽한 뒤 3시간 가량 염지시키 후 냉장실에 보관하며,Baked hot bar containing chicken breast prepared in such a process is finely crushed into a shredder 32% by weight of chicken breast, a low-fat high-protein food, and kneaded by dissolving 0.1% by weight of water, 0.07% by weight of salt in the shredded chicken breast After soaking for 3 hours, store in the refrigerator.
칼슘이 풍부한 무말랭이 2 중량 ％를 30℃ ~ 40℃의 물에 3시간 가량 물린 후 찬물에 2 ~ 3차례 헹군 다음 탈수기에서 물기를 탈수하고 파쇄기에 넣어 잘게 파쇄한 후 10 ℃이하 냉장실에 보관하며,2% by weight of calcium-rich dried radish in water of 30 ℃ ~ 40 ℃ for 3 hours, rinsed in cold water for 2 ~ 3 times, dehydrated in dehydrator, put in crusher and crushed finely, and stored in refrigeration room below 10 ℃.
버터 1 중량 ％, 마가린 0.8 중량 ％를 녹여 제조한 버터 혼합물을 실내에 보관하고, The butter mixture prepared by melting 1% by weight of butter and 0.8% by weight of margarine is stored indoors,
어육 32 중량 ％를 샤링 캇터기에 30분 가량 파쇄하며, 파쇄된 어육 32 중량 ％에 식염 0.1 중량 ％를 첨가 후 5분 가량 혼합하여 어육 함유 혼합물을 제조하며,32% by weight of fish meat is crushed in a shearing cutter for about 30 minutes, 0.1% by weight of salt is added to 32% by weight of crushed fish, and then mixed for about 5 minutes to prepare a fish-containing mixture,
상기 어육 함유 혼합물에 돈지 1.8 중량 ％, 솔빈산칼륨 (Potassium Sorbate ) 0.1 중량 ％ 첨가 후 3 ~ 4분간 혼합하여 돈지 혼합물을 제조하며,After adding 1.8% by weight of pork and 0.1% by weight of potassium sorbate (Potassium Sorbate) to the fish meat-containing mixture was mixed for 3 to 4 minutes to prepare a pork fat mixture,
상기 돈지 혼합물에 칼륨과 단백질이 풍부한 밀가루 15.6 중량 ％, 글루텐 1.5 중량 ％, 전분 1.56 중량 ％ 첨가 후 3 ~ 4분간 혼합하면서 얼음물로 1차 수분 조절하여 밀가루 함유 혼합물을 제조하며,15.6% by weight of flour and potassium rich in protein and protein, 1.5% by weight of gluten, 1.56% by weight of starch, and then mixed for 3 to 4 minutes while mixing the primary water with ice water to prepare a flour-containing mixture,
상기 밀가루 함유 혼합물에 실내에서 보관중이던 버터 1 중량 ％, 마가린 0.8 중량 ％를 녹여 제조한 버터 혼합물을 첨가한 후 2 ~ 3분가량 혼합하여 버터 함유 혼합물을 제조하며,To prepare a butter-containing mixture by adding a butter mixture prepared by melting 1% by weight of butter and 0.8% by weight of margarine in the flour-containing mixture, and mixed for about 2 to 3 minutes,
상기 버터 함유 혼합물에 식용유 1 중량 ％, 신화당 0.02 중량 ％, 조미료 1.1 중량 ％, 닭고기 시즈닝 1 중량 ％를 첨가한 후 2 ~ 3분간 혼합하여 식용유 함유 혼합물을 제조하며,1% by weight of cooking oil, 0.02% by weight of myths, 1.1% by weight of seasonings, and 1% by weight of chicken seasoning were added to the butter-containing mixture, followed by mixing for 2-3 minutes to prepare an oil-containing mixture,
상기 식용유 함유 혼합물에 제 2 공정에서 냉장보관된 무말랭이 2 중량 ％에 양파 2 중량 ％, 당근 2 중량 ％, 대파 1.3 중량 ％, 매운 고추 0.39 중량 ％, 마늘 0.5 중량 ％, 생강 0.13 중량 ％를 첨가 후 2 ~ 3분간 혼합하여 야채함유 혼합물을 제조하며,After adding 2% by weight of onion, 2% by weight of carrots, 1.3% by weight of green onions, 0.39% by weight of hot peppers, 0.5% by weight of garlic, and 0.13% by weight of ginger, to 2% by weight of the dried maled radish stored in the second step to the cooking oil-containing mixture Mixing for 2-3 minutes to prepare a vegetable-containing mixture,
상기 야채 함유 혼합물에 해바라기 씨앗 2 중량 ％에 염지된 닭고기 32 중량 ％ 첨가 후 2 ~ 3분간 혼합하여 닭고기 핫바 반죽을 제조한 후, 2차로 얼음물로 수분 조절하고 닭고기 함유 핫바 반죽의 온도를 6℃ ~ 8℃ 이하로 유지되게 하여 계량포장하고 10℃ 이하 냉장실에서 보관하며,After adding 32% by weight of chicken salted to 2% by weight of sunflower seeds to the vegetable-containing mixture, the mixture was mixed for 2 to 3 minutes to prepare a chicken hot bar dough. Secondly, moisture control was performed with ice water and the temperature of the chicken-containing hot bar dough was adjusted to 6 ° C. to It is kept at 8 ℃ or below and weighed and packaged and stored in the refrigerator below 10 ℃.
핫바 금형틀을 160℃ ~ 170℃가 유지되게 가열하고 개,폐 되는 상판을 열고 상기 닭고기 함유 핫바 반죽을 핫바 금형틀에 투입하고 상판을 닫은 후 뒤집어 2 ~ 3 분 구워 닭 가슴살을 함유한 구운 핫바를 즉석에서 구워낼 수 있게 한 것이다.Heat the hot bar mold to maintain 160 ℃ ~ 170 ℃, open the top and open tops, put the chicken-containing hot bar dough into the hot bar mold, close the top and turn it over and bake for 2 to 3 minutes. It can be baked on the fly.
Claims (1)
무말랭이 2 중량 ％를 30℃ ~ 40℃의 물에 3시간 가량 물린 후 찬물에 2 ~ 3차례 헹군 다음 탈수기에서 물기를 탈수하고 파쇄기에 넣어 잘게 파쇄한 후 10 ℃이하 냉장실에 무말랭이를 보관하며,
버터 1 중량 ％, 마가린 0.8 중량 ％를 녹여 버터 혼합물을 제조하고, 어육 32 중량 ％를 샤링 캇터기에 30분 가량 파쇄하며,
상기 파쇄된 어육 32 중량 ％에 식염 0.1 중량 ％를 첨가 후 5분 가량 혼합하여 어육 함유 혼합물을 제조하며,
상기 어육 함유 혼합물에 돈지 1.8 중량 ％, 솔빈산칼륨 0.1 중량 ％ 첨가 후 3 ~ 4분간 혼합하여 돈지 혼합물을 제조하며,
상기 돈지 혼합물에 밀가루 15.6 중량 ％, 글루텐 1.5 중량 ％, 전분 1.56 중량 ％ 첨가 후 3 ~ 4분간 혼합하면서 얼음물로 1차 수분 조절하여 밀가루 함유 혼합물을 제조하며,
상기 밀가루 함유 혼합물에 상기 버터 혼합물을 첨가 후 2 ~ 3분가량 혼합하여 버터 함유 혼합물을 제조하며,
상기 버터 함유 혼합물에 식용유 1 중량 ％, 포도당 70%와 사카린 나트륨 30%가 함유된 신화당 0.02 중량 ％, 조미료 1.1 중량 ％, 닭고기 시즈닝 1 중량 ％를 첨가한 후 2 ~ 3분간 혼합하여 식용유 함유 혼합물을 제조하며,
상기 식용유 함유 혼합물에 상기 냉장실에서 보관된 무말랭이 2 중량％에 양파 2 중량 ％, 당근 2 중량 ％, 대파 1.3 중량 ％, 매운고추 0.32 중량 ％, 마늘 0.5 중량 ％, 생강 0.13 중량 ％를 첨가 후 2 ~ 3분간 혼합하여 야채함유 혼합물을 제조하며,
상기 야채 함유 혼합물에 해바라기 씨앗 2 중량 ％에 상기에서 같이 염지된 닭고기 32 중량 ％ 첨가 후 2 ~ 3분간 혼합하여 닭고기 핫바 반죽을 제조한 후, 2차로 얼음물로 수분 조절하고 닭고기 핫바 반죽의 온도를 6℃ ~ 8℃ 이하로 유지되게 하여 계량포장하고 10℃ 이하 냉장실에서 보관 및 유통하며,
핫바 금형틀을 160℃ ~ 170℃가 유지되게 가열하고 개,폐 되는 상판을 열고 상기 냉장실에서 보관중인 닭고기 핫바 반죽을 핫바 금형 틀에 투입하고 상판을 닫은 후 뒤집어 2 ~ 3 분 구워냄을 특징으로 하는 닭 가슴살이 함유된 구운 핫바 제조방법.Put 32% by weight of chicken breast in a crusher to crush finely, dissolve 0.1% by weight of water and 0.07% by weight of salt in the crushed chicken breast, knead it for about 3 hours, and store it in the refrigerator
2% by weight of dried radish in water of 30 ℃ ~ 40 ℃ for 3 hours, rinsed with cold water for 2 ~ 3 times, dehydrated in dehydrator, put into crusher and finely crushed, and then dried in cold room below 10 ℃,
1% by weight of butter and 0.8% by weight of margarine are dissolved to prepare a butter mixture, and 32% by weight of fish meat is crushed in a shearing cutter for about 30 minutes.
After adding 0.1 wt% of salt to 32 wt% of the shredded fish meat, the mixture was mixed for about 5 minutes to prepare a fish-containing mixture,
After adding 1.8% by weight of lard and 0.1% by weight of potassium sorbate to the fish meat-containing mixture, it is mixed for 3 to 4 minutes to prepare a lard mixture,
15.6% by weight of wheat flour, 1.5% by weight of gluten, and 1.56% by weight of starch are added to the lard mixture, followed by mixing with water for 3-4 minutes to prepare a flour-containing mixture.
After adding the butter mixture to the flour-containing mixture for 2 to 3 minutes to prepare a butter-containing mixture,
1% by weight of cooking oil, 70% of glucose and 30% of saccharin, 0.02% by weight of myth sugar, 1.1% by weight of seasoning, and 1% by weight of chicken seasoning were added to the butter-containing mixture, followed by mixing for 2-3 minutes. Manufacturing,
After adding 2% by weight of onion, 2% by weight of carrot, 2% by weight of carrot, 1.3% by weight of red pepper, 0.32% by weight of hot pepper, 0.5% by weight of garlic, and 0.13% by weight of ginger, were added to the cooking oil-containing mixture in 2% by weight of the dried radish. Mixing for 3 minutes to prepare a vegetable-containing mixture,
After adding 32% by weight of the above-dyed chicken meat to 2% by weight of sunflower seeds to the vegetable-containing mixture, and then mixing for 2 to 3 minutes to prepare a chicken hot bar dough, the water is secondly adjusted with ice water and the temperature of the chicken hot bar dough is 6 It is kept at below ℃ ~ 8 ℃ and weighed and packaged.
Heat the hot bar mold to maintain 160 ℃ ~ 170 ℃, open the top and the open top plate, put the chicken hot bar dough stored in the cold room into the hot bar mold frame, close the top plate, turn over and bake for 2-3 minutes. How to make grilled hot bar containing chicken breast.
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