KR102049063B1 - Method for manufacturing chicken processed foods for chicken tender and chicken processed foods for chicken tender thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing processed chicken food for chicken tenders, which prevents a loss of nutritional ingredients of chicken tenderloin and improves the taste and texture of chicken tenderloin, and processed chicken food for chicken tenders manufactured thereby. The method for manufacturing processed chicken food for chicken tenders comprises: a raw ingredient preparing step; a curing agent ingredient preparing step; a curing agent manufacturing step; a dough ingredient preparing step; a dough manufacturing step; a tumbling step; and a vacuum packing step.

Description

Method for manufacturing chicken processed food for chicken tender and processed chicken food for chicken tender manufactured by this

The present invention relates to a method for producing chicken processed food for chicken tender and chicken processed food for chicken tender prepared therefrom, and more particularly to prevent the loss of nutritional components of chicken tenderloin by salting and aging chicken tenderloin. To improve the flavor and texture of tenderloin meat and to prevent rancidity and dehydration of chicken tenderloin and to increase the shelf life of chicken tenderloin relates to a method for producing chicken processed food for chicken tender and chicken processed food for chicken tender prepared therefrom.

Chicken is also known as poultry (,). It is lighter than beef and has a lighter taste and flavor, making it easier to cook and higher in nutrition.

Chicken's ingredients are more protein than beef, especially vitamin B2, and contains fat, calcium, vitamin A, vitamin B1 and the like. In addition, the chicken is delicious because it has glutamic acid, and contains various amino acid and nucleic acid flavor components to give a strong and fresh taste.

In addition, chicken meat is divided into wings, breast, tenderloin, thigh, leg meat, etc. The wings, breast, tenderloin, etc. are white and low in fat, so it is refreshing and used for frying, steaming and porridge. It is red and has a lot of fat, so it is used for roast and cutlets.

Such chicken is a method of manufacturing a processed chicken food containing a source containing red ginseng extract, as described in Korean Patent Publication No. 10-2018-0085224 (published: July 26, 2018), red ginseng extract and wasabi It comprises a step of preparing a sauce comprising, mixing the ground chicken and flour to form a sphere, frying the molded chicken and injecting the sauce into the fried chicken including red ginseng extract Various processed foods, such as chicken processed foods containing a sauce, can be prepared.

In Korea, since the consumption rate of chicken is high, most of the chicken is distributed in the cold market.

However, since chicken is easily damaged compared to beef or pork, there is a problem that it is easily corrupted in the distribution process.

Thus, the chicken can be frozen in order to prevent corruption of the distribution process of the chicken. However, simply freezing the chicken may reduce the shine and elasticity compared to the refrigerated chicken, there is a possibility of microbial breeding due to rancidity in the distribution process.

In addition, the frozen chicken has a problem in that the vitamin is reduced and thawed during freezing storage, and the amino acid of the protein is lost together with the juice, so that the taste and nutritional value are reduced.

Therefore, there is a need for a method of improving the flavor and texture of the chicken while minimizing the loss of flavor and nutritional components of the chicken.

The present invention has been proposed to solve the above-mentioned problems, chicken processed foods for chicken tender that can maintain the nutritional content and improve flavor and texture of chicken tenderloin by preventing and impairing the quality of chicken tenderloin, while dying and aging There is an object of the present invention to provide a method for producing and processed chicken tender chicken food prepared thereby.

In addition, it is possible to maintain the freshness by preventing rancidity and dehydration of chicken tenderloin to increase the shelf life of chicken tenderloin is to provide a method of manufacturing a chicken processed food for chicken tender and a processed chicken food for chicken tender prepared therefrom .

In addition, to prevent discoloration of chicken tenderloin, remove fishy, and the purpose of providing a chicken tender processed food for chicken tenders that can maintain the meat quality and the chicken processed food for chicken tender prepared therefrom.

Problems to be solved by the present invention are not limited to the above-mentioned problems, and other problems not mentioned will be clearly understood by those skilled in the art from the following description.

The method for producing a chicken tender processed chicken food according to the present invention for achieving the above object, the raw material preparation step for preparing chicken tenderloin, and the raw material preparation step for preparing chicken tenderloin, onion, apple, garlic, ginger After preparing the dyeing material to be selected by washing and washing step, the salt preparation manufacturing step of preparing a dyeing agent by mixing and grinding the prepared onion, apple, garlic, ginger, sterile milk, sake, pepper powder, salt, and Dough material preparation step of preparing a beta-mix and Cajun seasoning, Dough manufacturing step of preparing a dough containing the prepared beta-mix and Cajun seasoning, Tumbling step of tumbling the prepared chicken tenderloin in the dough, In the method for manufacturing a chicken tender foods for chicken tender comprising a vacuum packaging step of vacuum packing the tumbling chicken tenderloin, wherein the salt manufacturing step is the inside of the chicken Worcester sauce for improving the umami of meat, plum oil enzyme for removing the chicken tenderloin and improving the absorption rate of chicken tenderloin to the nutrients of the salting agent material, and glutamic acid for improving the umami of chicken tenderloin Further mixed with sodium, 80 to 120 parts by weight of the onion, 23 to 43 parts by weight of the apple, 1 to 14 parts by weight of the garlic, 1 to 14 parts by weight of the ginger, the Worcester sauce 1 with respect to 100 parts by weight of the sterile milk To 15 parts by weight, 1 to 17 parts by weight of the sake liquor, 1 to 12 parts by weight of the plum stock enzyme, 1 to 3 parts by weight of the pepper powder, 1 to 13 parts by weight of the salt, and 1 to 13 parts by weight of the sodium glutamate Grinding to prepare a dyeing agent, the dough production step, the prepared beta-mix 40 to 60 parts by weight of the prepared dyeing agent and the prepared ke The dough is prepared by mixing 1 to 5 parts by weight of semi-seasoning, and the tumbling step includes tumbling 200 to 400 parts by weight of the prepared chicken tenderloin with respect to 100 parts by weight of the prepared dough, and the salt preparation step and the dough Between the material preparation step, the salt preparation maturation step of aging the prepared salting agent for 20 to 30 hours at 1 ° C to 5 ° C to be fused with the remaining salting material during fermentation of the plum stock enzyme in the salting agent, After the vacuum packaging step, in order to prevent oxidation and dehydration of the chicken tenderloin, the vacuum-packed chicken tenderloin is a quick freezing step of rapid freezing at minus 35 ℃ to minus 25 ℃ for 8 to 15 hours, the quick frozen A freezing ripening step of aging the chicken tenderloin to be absorbed into the chicken tenderloin for 20 to 30 hours at minus 20 ℃ to minus 10 ℃ It is configured to hereinafter.

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At this time, the tumbling step, it is preferably configured by further adding 1 to 10 parts by weight of any one or more of parsley powder, bok choy powder, broccoli powder with respect to 100 parts by weight of the prepared dough.

In the present invention, the processed chicken food for chicken tender can be prepared by any one of the above methods.

As described above, according to the present invention, while maintaining the nutritional content of chicken tenderloin by immersing and aging chicken tenderloin so that meat quality is not impaired, the intrinsic taste of chicken tenderloin can be prevented from being lowered and flavor and texture can be improved. It can improve the quality of and improve the taste of the general consumer.

In addition, it prevents rancidity and dehydration of chicken tenderloin while maintaining the freshness by suppressing the growth of bacteria, which can increase the shelf life of chicken tenderloin, thereby improving convenience of distribution and improving product competitiveness. It works.

In addition, there is an effect that can prevent the discoloration of chicken tenderloin, remove fishy smell and keep the meat soft to improve the satisfaction of the general consumer.

1 is a method of manufacturing chicken processed food for chicken tender according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings will be described in detail a method for producing a chicken tender chicken processed food according to the present invention and a chicken tender processed chicken food prepared therein in detail.

1 is a method for manufacturing a chicken processed food for chicken tender according to an embodiment of the present invention.

Chicken tender chicken food preparation method according to a preferred embodiment of the present invention, prepares chicken tenderloin meat which is a bamboo leaf-shaped portion that is attached to the inside of the chicken breast (S10).

The chicken tenderloin is composed of only 100% white muscle fiber has a fleshy white color, and the muscle fiber bundle is thin and soft and extends in a certain direction, so it has a good tearing property.

In addition, the chicken tenderloin is a high protein low calorie low fat or cholesterol content and has a light taste.

The chicken tenderloin is preferably prepared by removing the tendon after selecting that there is no sticky liquid on the surface.

While improving the flavor and taste of the chicken tenderloin should be prepared a dyeing agent to be dyed to improve the integrity and shelf life.

In order to prepare the dyeing agent is prepared by washing the onion, apple, garlic, ginger after screening (S20).

The onion and garlic is peeled after using the peel, the apple is preferably used to remove the seed and the flesh.

The onion contains nutrients such as vitamin B1, vitamin B2, vitamin C, calcium and phosphorus, the garlic is carbohydrate, protein, vitamin B1, vitamin B2, vitamin C, glutamic acid, calcium, iron, It contains various nutrients such as phosphorus, zinc, selenium and allicin.

The onion and garlic can penetrate the chicken tenderloin and improve the nutritional content while helping the chicken tenderloin to soften the meat, as well as remove the unique fishy smell of chicken tenderloin. It will help you digest protein in chicken tenderloin.

In particular, due to the sweetness of the onion can be given a rich flavor to chicken tenderloin can be improved flavor and taste.

The apples are absorbed by chicken tenderloin and can improve the taste of chicken tenderloin by using the unique sweetness, while allowing consumers to consume potassium when eating chicken tenderloin, thereby helping to release excess salt in meat eating. It becomes possible.

The ginger can give appetite to chicken tenderloin while eliminating the fishy smell of chicken tenderloin, thereby promoting appetite, and having a diastatase and protease, which can help digest the protein of chicken tenderloin. In particular, the ginger may have a component of ginger roll and shogaol, and may act to sterilize cholera bacteria and the like, thereby inhibiting the growth of chicken tenderloin microorganisms later to help prevent rancidity.

The prepared onion, apple, garlic, ginger, sterilized milk, Worcester sauce, sake, plum juice enzyme, pepper powder, salt, sodium glutamate mixed and then pulverized to prepare a dyeing agent (S30).

The sterile milk is adsorbed by removing the fishy smell of chicken tenderloin and helps the meat action.

At this time, the reason for using the sterilized milk is to suppress the growth of bacteria during storage and distribution after the frozen chicken tenderloin.

The Worcester sauce is a sauce prepared by adding seasonings such as salt and sugar to broths boiled with vegetables and spices, and the flavor is improved without the need for additional seasonings such as salt when cooked by making it easy for chicken tenderloin. It can help you increase your appetite.

The sake is a clear liquor strained by using rice, koji, and water as raw materials, and is used to remove fishy and odor of chicken tenderloin and sterilize.

The plum juice enzyme has antioxidant components such as phenol and flavonoids and frterpenoids to remove free radicals in the body and to suppress stress, while reducing inflammation and helping anti-inflammatory effects, alleviating osteoporosis, anticancer action, strengthening immunity, Antibacterial action, lowering high blood pressure has various effects.

In particular, the plum juice enzyme contains catechinic acid, which has strong detoxification and bactericidal effects, so that the meat can be soft and tender, as well as help remove bacteria from chicken tenderloin.

In addition, the plum juice enzyme can add flavor to the chicken tenderloin to improve the flavor, and can act as an accelerator between the dyeing agent material, as well as the active ingredient of the plum juice enzyme as well as the nutrients of the salting agent material The absorption rate of tenderloin can be improved.

The black pepper powder is preferably used black pepper powder prepared by grinding the black pepper not removed the rind of the fruit before the ripening of the pepper. Since the black pepper powder has more flavor than white pepper, it can improve appetite, remove fishy fishy odor and prevent rotting chicken tenderloin, and give an antiseptic effect, and are effective for removing parasites of chicken tenderloin.

The salt can be soaked in chicken tenderloin so that the need to re-define chicken tenderloin when cooked later, can improve the taste preference of the general consumer.

In addition, the salt can maintain the white color of the chicken tenderloin can improve the visual preference of the general consumer.

The sodium glutamate can improve the taste of chicken tenderloin and is used to reduce the intake of sodium, which is the cause of hypertension, obesity and diabetes. In other words, if the sodium chloride salt is added a lot can improve the umami of chicken tenderloin, but may cause a problem that can consume a lot of sodium. On the other hand, in the case of using the sodium glutamate, even if the amount of salt is reduced, the same taste can be felt to reduce the intake of sodium.

Here, the salting agent is 80 to 120 parts by weight of the onion, 23 to 43 parts by weight of the apple, 1 to 14 parts by weight of the garlic, 1 to 14 parts by weight of the ginger, the Worcester sauce 1 with respect to 100 parts by weight of the sterile milk To 15 parts by weight, 1 to 17 parts by weight of the sake liquor, 1 to 12 parts by weight of the plum stock enzyme, 1 to 3 parts by weight of the pepper powder, 1 to 13 parts by weight of the salt, 1 to 13 parts by weight of the sodium glutamate It is prepared by grinding.

When the salt is mixed with less than 80 parts by weight of the onion or less than 20 parts by weight of apples to 100 parts by weight of the sterilized milk, it is difficult to add the sweet taste without helping the tenderness of the chicken tenderloin and the rich taste of chicken tenderloin It is difficult to improve the flavor, when the onion exceeds 120 parts by weight or the apple exceeds 43 parts by weight, the tender action of the onions and apples is strong, the tissues of chicken tenderloin can be cut off and cooking is difficult and moisture is introduced into the chicken tenderloin There is a problem that can reduce the texture and taste of chicken tenderloin and can reduce the color of chicken tenderloin due to browning of apples.

In addition, when mixed with less than 1 part by weight of the garlic or less than 1 part by weight of the ginger with respect to 100 parts by weight of the sterile milk, it is difficult to remove the fishy smell of chicken tenderloin and sterilization action is reduced to suppress the rotting of chicken tenderloin It is difficult, when mixed with more than 14 parts by weight of the garlic or more than 14 parts by weight of ginger, there is a problem that the intake rate of young children or the elderly may be lowered by lowering the taste of chicken tenderloin due to the peculiar alkalescence and spicy taste of garlic or ginger. .

In addition, when mixed with less than 1 part by weight of the Worcester sauce with respect to 100 parts by weight of the sterile milk is not added to the taste of the Worcester sauce is difficult to improve the rich taste of chicken tenderloin, if the Worcester sauce exceeds 15 parts by weight of the Worcester sauce Due to the color of the dyeing agent has a problem that can affect the color of the chicken tenderloin is darkened.

In addition, it is difficult to sterilize chicken tenderloin and remove fishy smell when mixed with less than 1 part by weight of the sake liquor based on 100 parts by weight of the sterile milk, and when the mixture exceeds 17 parts by weight of the sake, the concentration of alcohol absorbed by chicken tenderloin is increased. There is a problem that can be increased so that the taste of alcohol is strong.

In addition, mixing less than 1 part by weight of the plum juice enzyme with respect to 100 parts by weight of the sterile milk may reduce the role of the promoter between the dyeing agent material may lower the absorption rate of chicken tenderloin, more than 12 parts by weight of the plum juice enzyme In case of mixing, there is a problem that upset symptoms may occur due to arsenic which is a toxic substance of the plum stock enzyme.

In addition, when the mixture of less than 1 part by weight of the pepper powder with respect to 100 parts by weight of the sterile milk, the content of pepper is not low to remove the nuringi of chicken tenderloin, when mixed with more than 5 parts by weight of the pepper powder The pepper can be ingested due to the unique flavor and taste of the pepper can be reduced the taste of chicken tenderloin and irritate the gastric mucosa there is a problem that can cause inflammation.

Here, when mixed with less than 1 part by weight of the salt with respect to 100 parts by weight of the sterile milk may not be based on chicken tenderloin, the taste may be lowered, there is a problem that can only increase the content of the sodium glutamate, the salt When mixed in excess of 13 parts by weight, the salty taste of chicken tenderloin becomes stronger, so that the taste taste of consumers decreases and the intake rate of sodium increases.

In addition, when mixed with less than 1 part by weight of the sodium glutamate with respect to 100 parts by weight of the sterile milk can not improve the taste satisfaction of the general consumer, the salt content is increased, when mixed with more than 13 parts by weight of the sodium glutamate of chicken tenderloin There is a problem that the irritating taste is stronger than the intrinsic taste.

It is preferable that the prepared dyeing agent is a viscous thick state.

That is, when the salting agent is thinned, the chicken tenderloin contains a large amount of water, and when the chicken tenderloin is later frozen, the water in the chicken tenderloin freezes, forming ice crystals with water-soluble protein, which is lost when thawing. Since there exists a problem which can reduce a taste, it is preferable to manufacture the thickening agent.

The prepared dyeing agent is aged at 1 ° C. to 5 ° C. for 20 to 30 hours (S40).

When the dyeing agent is aged at a temperature below 1 ° C., there is a problem in that ice crystals form in the dyeing agent due to the low temperature and water may deteriorate the taste, and the salting agent at a temperature exceeding 5 ° C. When aging, bacteria may occur in the salting agent, and problems such as decay may occur.

When the dyeing agent is aged for less than 20 hours, the fusion may not be achieved between the materials of the dyeing agent, and the dyeing agent is not matured, so that it is difficult to improve the taste, and when the dyeing agent is aged for more than 30 hours, Changes in color and taste may cause problems such as deterioration of taste and color even if the chicken tenderloin is salted.

By fermenting the salting agent, the fermented plum stock enzyme contained in the salting agent is easily fused with the rest of the ingredients to produce beneficial microorganisms, which can improve the penetration rate into the chicken tenderloin, thereby improving the efficacy as well as taste. It can improve the fragrance.

In order to knead the chicken tenderloin is prepared beta-mix and Cajun seasoning (S50).

The beta-mix is a Japanese-style fried flour, while removing the fishy smell of the chicken tenderloin can improve the binding strength so that the chicken tenderloin, fried dough and bread flour does not fall.

The Cajun seasoning is a seasoning made by putting garlic, onion, mustard, celery, chili, black pepper, and serves to improve the taste of the chicken tenderloin while removing the roast of chicken tenderloin.

The prepared beta-mix and Cajun seasoning put the aged dyeing agent and then mixed to prepare a dough (S60).

In other words, the dough is prepared by mixing 40 to 60 parts by weight of the prepared betamix and 1 to 5 parts by weight of the prepared cajun seasoning with respect to 100 parts by weight of the aged dyeing agent.

The beta-mix is bound to the chicken tenderloin while salting the chicken tenderloin by putting the matured dyeing agent, not water, into the beta-mix so that the chicken tenderloin and fried clothes are prevented from being separated in the future. It becomes possible.

When mixed with less than 40 parts by weight of the beta-mix to 100 parts by weight of the aged salting agent may cause the trouble of having to bury a separate fried flour when the dough is diluted to fry chicken tenderloin, the beta-mix When the amount exceeds 60 parts by weight, the dough is stiff and there is a problem that it is difficult to distribute the dough evenly on the chicken tenderloin.

In addition, when mixed with less than 1 part by weight of the Cajun seasoning to 100 parts of the aged dyeing agent, the taste and flavor of the Cajun seasoning can not be absorbed by the chicken tenderloin, and when mixed with more than 5 parts by weight of the Cajun seasoning Cajun seasoning Due to the strong fragrance of the chicken tenderloin has a problem that the saltiness while reducing the taste of the tenderloin.

Tumbling the chicken tenderloin 200 to 400 parts by weight to 100 parts by weight of the dough prepared as described above (S70).

When tumbling to less than 200 parts by weight of the chicken tenderloin to 100 parts by weight of the dough, there is a problem that the amount of the dough is increased and the amount absorbed by the chicken tenderloin increases so that the salty taste may be stronger, the dough 100 weight When tumbling in excess of 400 parts by weight of the chicken tenderloin, there is a problem that the dough is not sufficiently absorbed in the chicken tenderloin and it is difficult to improve the taste of the chicken tenderloin.

At this time, by tumbling the chicken tenderloin to the dough to improve the binding force between the dough and the chicken tenderloin, to prevent the appearance of the chicken tenderloin by minimizing the external stimulus to the tender tenderloin tender to tear can do.

In addition, it is possible to improve the absorption while allowing the dough to be evenly distributed on the chicken tenderloin.

On the other hand, when tumbling the chicken tenderloin to the dough, it is possible to further add any one or more of parsley powder, bok choy flour, broccoli powder in order to improve the visual preference of the general consumer, and improve the effect of chicken tenderloin. Will be.

The parsley powder contains a lot of calcium, iron, vitamins B1, B2, etc. Especially beta carotene and vitamin C is effective in preventing various adult diseases, such as anti-aging, cancer, heart disease, stroke, as well as to remove the ulcer of chicken tenderloin Can be.

The bok choy powder is rich in minerals, such as carotene, vitamin B, vitamin C, calcium, etc. to strengthen the stomach and smooth the water metabolism and blood circulation to reduce edema. This bok chokchae has an effect that can further improve digestion absorption when ingested with chicken tenderloin. In particular, the bok chokchae has a cold nature can neutralize the warm properties of the chicken tenderloin.

The broccoli powder contains minerals and vitamins and nutritionally complements the protein of chicken tenderloin, and when it is ingested with chicken tenderloin, it can help improve immunity and blood circulation.

In this case, the parsley powder and the broccoli powder is produced by extracting only the leaves and then chopped and dried, the bok choy powder may be prepared by chopping the bok choy.

By using any one or more of the parsley powder, bok choy powder and broccoli powder can improve the visual preference of the general consumer, can help to supplement the nutritional content of the chicken tenderloin and improve the absorption rate in the .

The tumbling chicken tenderloin is vacuum packed (S80).

The tumbling chicken tenderloin is vacuum-packed so as not to be exposed to oxygen, thereby improving the freshness while preventing the breeding of bacteria and preventing the loss of moisture of the chicken tenderloin so as to prevent weight loss or palatability. In particular, by vacuum-packing the tumbling chicken tenderloin by the osmotic pressure between the dough and chicken tenderloin so that the dough can be uniformly and efficiently penetrated and absorbed into the inside of the chicken tenderloin to promote dyeing.

In addition, the tumbling chicken tenderloin is preferably vacuum packed by 2kg to 2.5kg to improve the dough absorption.

The vacuum packed chicken tenderloin is rapidly frozen for 8 to 15 hours at minus 35 ° C to minus 25 ° C (S90).

By rapidly freezing the vacuum packed chicken tenderloin to minimize the damage of the chicken tenderloin to prevent corruption during the distribution process it is possible to prevent the nutritional components of the chicken tenderloin is destroyed.

In particular, during the freezing process, the moisture of the chicken tenderloin is evaporated, the weight is reduced, and nutrients are destroyed by the transformation. However, the vacuum packed chicken tenderloin is rapidly frozen to prevent oxidation and dehydration of the chicken tenderloin, thereby maintaining freshness. In addition to increasing the shelf life, the nutrients of the chicken tenderloin can be maintained by the dyeing agent.

The deep-frozen chicken tenderloin is aged in freezing for 20 to 30 hours at minus 20 ℃ to minus 10 ℃ (S100).

When the deep-frozen chicken tenderloin is aged at a temperature below 20 ° C. or less than 20 hours, the dough may not be sufficiently absorbed by the chicken tenderloin, and the quick-frozen chicken tenderloin exceeds 10 ° C. Or when aged for more than 30 hours there is a problem that can cause thawing of the quick-roasted chicken tenderloin can be thawed.

The processed chicken food for chicken tender prepared as described above is prepared by kneading the dough containing the dyeing agent and then tamboured with the chicken tenderloin and rapidly frozen and freeze-aged to prevent the meat tenderness of the chicken tenderloin is frozen, frozen Due to the nutritional components of chicken tenderloin can be prevented from deteriorating, it is possible to improve the water retention by minimizing the degeneration of protein during the freezing process.

In other words, it is possible to improve the quality of products by preventing and degrading the unique taste of chicken tenderloin while maintaining the nutritional content of chicken tenderloin by aging and aging chicken tenderloin to prevent meat damage. And it has the effect of improving the preference of the general consumer.

In addition, it prevents rancidity and dehydration of chicken tenderloin while maintaining freshness by inhibiting the growth of bacteria, which can increase the shelf life of chicken tenderloin, thereby improving convenience of distribution and improving product competitiveness. do.

In addition, there is an effect that can improve the satisfaction of the general consumer by preventing discoloration of chicken tenderloin, remove fishy smell and keep the meat soft.

Example

(1) Chicken tenderloin preparation

Prepare chicken tenderloin.

(2) Preparation of dyeing materials

Prepare onions, apples, garlic and ginger after selection.

At this time, the onion and garlic to remove the peel, the apple to remove the seed.

(3) dyeing

Sterilized milk, Worcester sauce, Cheongju, Plum juice enzyme, pepper powder, salt, sodium glutamate in the prepared onion, apple, garlic, ginger, and then pulverized to prepare a dyeing agent.

That is, 100 parts by weight of the onion, 100 parts by weight of the apple, 4 parts by weight of the garlic, 4 parts by weight of the ginger, 5 parts by weight of the worcester sauce, 7 parts by weight of the sake, 7 parts by weight of the plum stock 2 parts by weight of the enzyme, 1 part by weight of the pepper powder, 4 parts by weight of the salt, 4 parts by weight of the sodium glutamate are mixed and then pulverized to prepare a dyeing agent.

(4) salt maturation

The prepared dyeing agent is aged at 3 ° C. for 24 hours.

(5) Preparing dough materials

Get ready for Betamix and Cajun seasoning.

(6) dough production

100 parts by weight of the aged dyeing agent is mixed with 50 parts by weight of the beta-mix and 2 parts by weight of the Cajun seasoning to prepare a dough.

(7) tumbling

1 part by weight of parsley powder is added to 100 parts by weight of the dough, and then 300 parts by weight of the prepared chicken tenderloin is tumbled.

(8) vacuum packing

Vacuum packed the tumbling chicken tenderloin each by 2kg.

(9) rapid freezing

The vacuum packed chicken tenderloin is rapidly frozen at -30 ° C for 12 hours.

(10) Frozen ripening

The rapidly frozen chicken tenderloin is aged for 24 hours at minus 18 ° C.

Experimental Example 1 [Sensory test]

In Experimental Example 1, a sensory test was performed on the health functional food prepared in Example 1. The sensory test was carried out for 30 people, and divided into five items such as color, aroma, taste, texture, and prevalence of preference, and measured by the symbol scale method of 10 out of 10. The results are shown in Table 2 below.

Item Example 2 color 9.8 incense 9.6 flavor 9.8 Organization 9.7 Overall preference 9.725

The embodiments of the present invention described above and illustrated in the drawings should not be construed as limiting the technical spirit of the present invention. The protection scope of the present invention is limited only by the matters described in the claims, and those skilled in the art can change and change the technical idea of the present invention in various forms. Therefore, such improvements and modifications will fall within the protection scope of the present invention if it is obvious to those skilled in the art.

Claims (4)

Raw material preparation step to prepare the chicken tenderloin, and preparing a salt preparation material step of washing by selecting and washing the onion, apple, garlic, ginger, sterilized milk, sake, pepper powder, prepared onion, apple, garlic, ginger, Salt preparation step for mixing the salt and grinding to prepare a dyeing agent, preparing a dough material for preparing beta-mix and Cajun seasoning, dough production step for preparing a dough including the prepared beta-mix and Cajun seasoning And a tumbling step of tumbling the prepared chicken tenderloin into the dough, and a vacuum packaging step of vacuum packing the tumbling chicken tenderloin.
The salt-producing step is, Worcester sauce for improving the umami of chicken tenderloin, and plum berry enzyme enzyme for removing the bacteria of the chicken tenderloin and improve the absorption rate of chicken tenderloin to the nutrients of the salting agent material, Further mixing sodium glutamate to improve the umami of chicken tenderloin, 80 to 120 parts by weight of the onion, 23 to 43 parts by weight of the apple, 1 to 14 parts by weight of the garlic, the ginger relative to 100 parts by weight of the sterile milk 1 to 14 parts by weight, 1 to 15 parts by weight of the Worcester sauce, 1 to 17 parts by weight of the sake liquor, 1 to 12 parts by weight of the plum stock enzyme enzyme, 1 to 3 parts by weight of the pepper powder, 1 to 13 parts by weight of salt, 1 to 13 parts by weight of the sodium glutamate is mixed and ground to prepare a dyeing agent,
The dough production step, to prepare a dough by mixing 40 to 60 parts by weight of the prepared beta-mix and 1 to 5 parts by weight of the prepared cajun seasoning with respect to 100 parts by weight of the aged dyeing agent,
The tumbling step, tumbling the prepared chicken tenderloin 200 to 400 parts by weight based on 100 parts by weight of the prepared dough,
Between the dyeing preparation step and the dough material preparation step, the fermentation of the prepared dyeing agent so as to fuse with the remaining dyeing agent material while fermenting the plum stock enzyme in the dyeing agent for 20 to 30 hours at 1 ℃ to 5 ℃ A salt maturation stage,
After the vacuum packaging step, a rapid freezing step of rapidly freezing the vacuum packed chicken tenderloin for 8 to 15 hours at minus 35 ℃ to minus 25 ℃ to prevent oxidation and dehydration of the chicken tenderloin, and the quick frozen A method for producing a chicken tender chicken food comprising a chicken ripening step of maturing the chicken tenderloin to be absorbed in the chicken tenderloin for 20 to 30 hours at minus 20 ℃ to minus 10 ℃.
The method according to claim 1,
The tumbling step is a chicken tender manufacturing method of the processed chicken chicken food is configured by further adding 1 to 10 parts by weight of any one or more of parsley powder, bok choy powder, broccoli powder with respect to 100 parts by weight of the prepared dough.
Chicken processed food for a chicken tender prepared by any one of claims 1 to 2. delete

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