KR102127725B1 - Manufacturing method of baked chicken - Google Patents

Abstract

The present invention relates to a method of manufacturing baked chicken incorporating a baking scheme instead of frying, and more specifically, to a method of manufacturing baked chicken which provides a crispy texture by supplementing the disadvantages compared to fried chicken while taking the advantages of baked chicken. The method of manufacturing baked chicken according to the present invention includes: a curing step of curing raw meat; an aging step of aging the cured meat; a processed meat manufacturing step of coating batter containing starch on the aged meat and then coating powder for roasting; a first roasting step of putting the processed meat into an oven and baking the processed meat for a first time; a dipping step of taking the processed meat out of the oven and immersing the processed meat in water contained in a dipping sink; and a second roasting step of putting the processed meat into the oven again and baking the processed meat for a second time.

Description

Baking chicken manufacturing method{Manufacturing method of baked chicken}

The present invention relates to a method of manufacturing a bake chicken that incorporates a baking method without frying, and more specifically, while preparing the bake chicken, while taking advantage of the bake chicken and supplementing the disadvantages compared to the fried chicken, to provide a crispy texture. It's about how.

Chicken is a food that we have enjoyed since ancient times, and there is a fried chicken, which is usually prepared by frying the surface of the chicken meat and frying it in fried oil. The fried chicken prepared in this way has a crispy texture and can have various flavors with dough and powder, and the juice remains the same over time, but there are also concerns about trans fats.

On the other hand, the baked chicken in contrast to the fried chicken is made by cutting raw meat into suitable sizes and then baking it in the oven with a baking bettor and powder, free from trans fat because it does not use oil and is easy to cook. However, since the degree of ripening of the inside and the surface of the raw meat is different, the surface is burned, and the surface is smooth, so that it is difficult to produce various flavors with sauces, etc., and the texture is soft because it is dry easily.

In addition, the limitation of both the fried chicken and the baked chicken is that when left at room temperature for a long time, there is a problem that the surface becomes damp and the texture is rapidly reduced, which is also a homework to be solved in cooking chicken.

Due to the above-mentioned advantages of the bake chicken, and as the expectation for well-being continues to increase, the preference of the bake chicken is gradually increasing, and is widely loved as a new type of chicken beyond the substitute of the fried chicken.

As a conventional technology for such a bake chicken, there is a registered patent No. 10-2015538 (August 22, 2019) (hereinafter referred to as the prior art), which prevents dampness by applying brown rice flour and provides a crispy texture. It suggests techniques to improve and provide a new texture.

However, the use of brown rice flour is only a temporary and avoidance method with different recipes, and the need for a more fundamental solution that can prevent the baker's crispy texture and dampness is reconsidered in the process of cooking a baked chicken. .

The present invention is to solve the above problems, while taking the advantage of the bake chicken, while supplementing the disadvantages compared to the fried chicken, in particular to make the crispy texture maximized, and the baked chicken so that the crispness can be maintained for a long time It aims to provide a method.

The present invention for the purpose of solving the above problems is a salting step of salting raw meat, and an aging step of aging the salted salted meat, and a powder for roasting after coating a batter containing starch on the aged matured meat. The process of manufacturing the processed meat to coat, and the first roasting step of baking the processed meat in an oven for a first time, and the dipping step of taking the processed meat out of the oven and immersing it in water in a dipping sink, and placing the processed meat in the oven And a second roasting step for re-injection and baking for a second time.

In the above, the dipping step water is preferably 0 ~ 25 ℃ cold water.

In addition, in the first roasting step and the second roasting step, the processed meat is cooked while being seated on a grill having a predetermined length and having handles on both sides, and the dipping sink accommodates a width greater than the length of the grill. It is characterized in that it may include a chamber provided with a portion and a water nozzle provided on one side of the chamber and supplying water to the receiving portion.

The present invention having the above steps and features can provide a more crispy texture while evaporating moisture due to heating in a state where the chicken surface by the bettor and powder absorbs water, and can preserve the meat juice as it is. Have

In addition, as the processed meat is immersed in cold water, the binding structure between the meat and the powder that wraps the raw meat becomes firmer, providing a crisper texture, while maintaining the texture for a long time, and ultimately taking advantage of the bake chicken, but the disadvantage compared to the fried chicken. It has the effect of complementing.

1 is a block diagram showing each step of the method for manufacturing a bake chicken according to the present invention.
2 is an embodiment of the dipping step.
3 is a further embodiment of the present invention.

The present invention can be applied to a variety of changes and can have a variety of forms, the implementation (態樣, aspect) (or embodiments) will be described in detail in the text. However, this is not intended to limit the present invention to a specific disclosure form, it should be understood to include all modifications, equivalents, or substitutes included in the spirit and scope of the present invention.

The terminology used herein is only used to describe a specific embodiment (sun, 態樣, aspect) (or embodiment), and is not intended to limit the present invention. Singular expressions include plural expressions unless the context clearly indicates otherwise. In this application, terms such as ~include~ or ~consist of~ are intended to designate the existence of features, numbers, steps, operations, components, parts or combinations thereof described in the specification, and one or more other features. It should be understood that the existence or addition possibilities of fields or numbers, steps, actions, components, parts or combinations thereof are not excluded in advance.

Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains. Terms, such as those defined in a commonly used dictionary, should be interpreted to have meanings consistent with meanings in the context of related technologies, and should not be interpreted as ideal or excessively formal meanings unless explicitly defined in the present application. Does not.

~ 1 ~, ~ 2 ~, etc. described in this specification will only refer to different components, and are not limited to the order in which they are manufactured, and the names in the detailed description and claims of the invention It may not match.

Hereinafter, a method of manufacturing a baked chicken according to the present invention (hereinafter, the present method (M)) will be described in detail with reference to the accompanying drawings.

The present invention, while taking the advantage of the bake chicken as a method for preparing a bake chicken to compensate for the disadvantages compared to fried chicken to provide a crispy texture, as shown in Figure 1, salting step (S1), aging step ( S2), a processed meat manufacturing step (S3), a first roasting step (S4), a dipping step (S5) and a second roasting step (S6).

For each step, specifically described, the dyeing step (S1) is a step of dyeing raw meat.

In the above, the raw meat is chicken, and the salt is made through a certain seasoning, and the seasoning is not limited to any one form. In one embodiment, the seasoning may be used in a weight ratio, containing 27 to 49% of refined salt, 23 to 41% of hot comb powder, 6 to 18% of starch, 5 to 15% of sodium glutamate, and 1 to 11% of natural spices. .

It is preferable that the raw meat is cut into a predetermined size and then salted, so that the seasoning is well penetrated to the inside.

Next, the aging step (S2) is a step of aging the salted salted meat, and may follow the well-known techniques and general common knowledge of a person skilled in the art.

As a preferred embodiment, it can be aged under the temperature of a general refrigerator, and the time is preferably 5 to 27 hours. In the above, when refrigerated for less than 5 hours, seasoning is difficult to evacuate to the raw meat, and when it exceeds 72 hours, the protein and moisture of the raw meat are dehydrated, which is not efficient.

Next, the processed meat manufacturing step (S3) is a step of coating a powder containing the starch on the aged matured meat, and then coating the roasting powder, which can be largely divided into a betting step and a powdering step.

In the betting step of coating the bettor, the bettor refers to a dough for roasting containing starch, and can follow a normal betting process. The bettor wraps the raw meat, serves to preserve the juice, gives an appropriate taste, and provides a rich taste.

In one embodiment, the bettor is 75 to 85% wheat flour in a weight ratio, 10 to 20% peanut flavor base, 1 to 5% starch, 0.5 to 2% refined salt, 0.5 to 2% per cup, 0.5 to 2% sodium glutamate, natural It can consist of 0.5 to 2% spices.

And in the powdering step of coating the powder for roasting, the powder refers to the powder coated on the surface of the bettor to preserve the crispy texture, and can also follow a normal powdering process.

Baked chicken has a smooth surface, and it is difficult to make various flavors because it flows down when you apply the sauce. Fried chicken has a crispy texture due to the fried powder, and it can easily absorb the sauce in the fried powder, so you can have various flavors. There is an advantage in that the fried powder wraps the raw meat, so that the juice remains alive even after time. In order to compensate for the shortcomings of the baked chicken, the method (M) added a powdering step of coating a roasting powder.

Next, the first roasting step (S4) is a step in which the processed meat that has undergone the processed meat production step (S3) is put in an oven and baked for a first hour.

In the above, the first time is preferably 3 to 5 minutes, and the heating temperature of the oven is preferably 180 to 250°C.

This method (M) is a baking chicken that does not simmer and does not have any concerns about trans fat, which is a problem in fried chicken.

Next, the dipping step (S5) is a step of taking the processed meat out of the oven and immersing it in the water contained in the dipping sink (2).

The dipping step (S5) is a process of supplementing the disadvantages of the baked chicken that the chicken becomes dull over time after the cooking is completed, and the process of firstly roasting the processed meat is taken out of the oven and immersed in water, followed by the second process of baking again. Improves crispness. The bake chicken that has undergone such a dipping step (S5) has a very crispy initial texture, and the crispness can be maintained over a certain level over time.

In this dipping step (S5), the water to which the processed meat is immersed is preferably cold water, and the temperature may be defined as 0 to 25°C. This is because, as the processed meat is immersed in cold water, the binding structure of the beater and the powder surrounding the raw meat is hardened, and thus a more crispy texture can be provided.

Next, the second roasting step (S6) is a step of re-injecting the processed meat into the oven and baking for a second time.

In the above, it is preferable that the second time is a longer time than the above-described first time, and more preferably, it may be limited to 12 to 15 minutes. In addition, in the second roasting step (S6), the heating temperature of the oven is preferably 180 to 250°C as in the first roasting step (S4).

In particular, in the second roasting step (S6), the method (M) can provide a more crispy texture as water evaporates due to heating while the chicken surface by the bettor and powder absorbs water, and the meat juice It has the effect that it can be preserved as it is.

[Example 1]

The chicken cut into 150 g was salted in a seasoning prepared with 525 g purified salt, 450 g hot comb powder, 225 g starch, 150 g sodium glutamate, and 150 g natural spices using a salt base, and then stored in a refrigerator for 30 hours. After 30 hours, the salted raw meat was further cut to 50 g, wheat flour 750 g, peanut flavor base 150 g, starch 40 g, refined salt 10 g, sugar per 10 g, sodium glutamate 20 g, natural flavor 20 g of beter powder with water 1500 Batter kneaded by adding ml was buried in the raw meat. After this, the powder for roasting was applied again, followed by primary roasting for 3 minutes in an oven preheated to 200°C, immersion of the processed meat which was primary roasted in 1000 ml of water, and then secondary roasting at 200°C for 12 minutes for baking. Chicken was prepared.

[Comparative Example 1]

The immersion process according to the dipping step (S5) was omitted under the same process as the above embodiment, and baked in the oven for 15 minutes to prepare a baked chicken.

[Comparative Example 2]

The immersion process according to the dipping step (S5) was omitted under the same process as in the above example, and after roasting in the oven for 3 minutes, the mixture was taken out and then put into the oven for roasting for 12 minutes to prepare a baked chicken.

[Experimental Example]

The sensory test was performed by 20-year-olds (10 males and females) with a meat sensory experience of 3 years or more by the 9-point scale (1st worst, 5th normal, 9th best), and then expressed as the average value. .

The sensory test items were color, texture, taste, and overall preference, and the color was measured visually on the surface, and the texture was baked in Example 1 and Comparative Examples 1 and 2 for 20 minutes at room temperature. It was measured after standing.

division Example 1 Comparative Example 1 Comparative Example 2 Texture (crispy) 8.5 3.9 6.5 flavor 7.9 6.9 7.5 Preference 8.0 4.7 6.4

As a result of sensory test measurement, Example 1 maintained a crispy texture, Comparative Example 1 remained damp, and Comparative Example 2 maintained a crispy texture than Comparative Example 1, but lacked crispness than Example 1. As for the taste, there was no significant difference as a result of using the same seasoning, but it was confirmed that Example 1 was the best because there was a slight difference in the degree of seasoning. The overall preference also confirmed that the texture was largely influenced and appeared in Example 1, Comparative Example 2, and Comparative Example 1.

In the above description, in the execution of the dipping step (S5), the operator must perform the operation of immersing the processed meat in the oven and then immersing it in water, but considering the temperature of the oven, the operation of immersing in cold water may be a difficult operation, Accordingly, this method (M) is intended to propose a method for convenient immersion.

Specifically, as shown in FIG. 2, the method (M) is performed in the first roasting step and the second roasting step, and the processed meat is grilled (1) having a predetermined length and having handles (11) on both sides. It can be settled and cooked.

Also, as shown in FIG. 2, the dipping sink 2 in which the dipping step S5 is performed includes a chamber 21 having a receiving portion 211 having a width greater than the length of the grill 1, and a chamber ( 21) is provided on one side and may include a water nozzle 22 for supplying water to the receiving portion 211.

Under the above structure, the operator grasps the handles 11 on both sides of the grill 1 and takes the grill 1 out of the oven, and then switches the grill 1 to the receiving portion 211 of the dipping sink 2 as it is. When immersed, naturally, the processed meat settled on the grill 1 is immersed in water, and the grill 1 is lifted from the dipping sink 2, and then put into the oven again, so that the first roasting step is simple (S4). , Dipping step (S5), a second roasting step (S6) may be performed.

On the other hand, the chamber 21 of the dipping sink 2 is likely to be damaged by factors such as impact and stab, and there is also a possibility of corrosion by invasion depending on accommodating water.

As a protection means for the above problems, as shown in Figure 3, the present invention further comprises a protective film (G) provided on the outer surface of the chamber 21, the protective film (G) is the outer surface of the chamber 21 It is characterized in that it may include a penetration layer (G1), a heating layer (G2) provided on the top of the penetration layer (G1) and a protective layer (G3) provided on the top of the heating layer (G2).

This protective film (G) is not only excellent in its own buffering and waterproofing effect, but in particular, when electricity is applied to the heating layer (G2), it heats up to about 300℃ and melts the permeable layer (G1), thereby preventing fine pores or fine bends on the outside. By being sintered after filling, it not only has an improved bonding strength but also prevents a lifting phenomenon, thereby providing more robust protection and waterproofing.(The attached drawings show exaggerated micropores and micro bends)

In a specific embodiment, the permeable layer (G1) comprises 20 parts by weight of polyvinyl acetate-based low shrinkage agent and 50 parts by weight of an adhesive comprising hydrogenated Rosentester resin and polybtenene, compared to 100 parts by weight of polyethylene.

For each composition, polyethylene is a component that is fractionated from naphtha of petroleum, and is added as a thermoplastic resin, and is adopted in that it has excellent water resistance and a melting point of about 130°C. Each composition of the penetration layer (G1) is determined based on 100 parts by weight of this polyethylene.

In addition, the polyvinyl acetate-based low-shrinkage agent is added as a shrinkage-preventing agent to prevent the phenomenon of lifting due to excessive shrinkage during sintering of the penetration layer (G1). It is preferable that the polyvinyl acetate-based low-shrinkage agent contains 20 parts by weight, and if it is less than the above range, a shrinkage prevention effect is insufficient, and if it exceeds the above range, there is a problem that sintering is not good.

In addition, the adhesive is added to enhance adhesion to micropores, micro bends and the like by imparting tack to the permeable layer (G1), in particular, including hydrogenated ester of Resin and polybutene. . Hydrogenated Rosenster provides initial adhesiveness while contributing to heat resistance after sintering, and polybutene gives adhesive properties. It is preferred that the pressure-sensitive adhesive includes 50 parts by weight, and if it is less than the above-mentioned range, the adhesive force decreases, and when it exceeds the above-mentioned range, there is a problem that the adhesion after sintering rapidly decreases.

The penetration layer (G1) is formed by stirring and then sintering each composition into a polyethylene solution at a temperature of 130° C. or higher at which polyethylene can be melted.

Next, the heating layer (G2) contains 200 parts by weight of silver, 200 parts by weight of silver, and 200 parts by weight of a functional binder including titanium dioxide and molybdenum disulfide. It characterized in that the heating layer (G2) is applied to the top of the penetration layer (G1) in the form of a paste.

For each composition, ruthenium dioxide is a platinum group transition metal, and is provided in a powder form to form a paste-like heating layer (G2). When the ruthenium dioxide is excessively used, it is preferable not to exceed 20% by weight compared to the total composition of the heating layer (G2) because the heating temperature is too excessive and may damage the protective layer (G3), which will be described later. Each composition of the heating layer (G2) is determined based on 100 parts by weight of this ruthenium dioxide.

And silver (Ag), like ruthenium dioxide, is a transition metal, and is also provided in a powder form to form a paste-like heating layer (G2). It is preferable that the silver contains 200 parts by weight, and when used below the above range, it is difficult for the heating layer G2 to have a sufficiently low resistance value for generating current, and when used in excess of the above range, the heating temperature is excessive. There is.

In addition, the functional binder is added for the combination of ruthenium dioxide and silver, and additionally facilitates dispersion between components, and also provides a shortened exothermic saturation time and a long lasting exothermic effect. Functional binders include titanium dioxide and molybdenum disulfide, and titanium dioxide contributes to the sustained exothermic effect. Particularly, molybdenum disulfide is a compound consisting of a molar ratio of molybdenum and silicon 1:2, which has a high melting point and has a high melting point (G2) It prevents the heating layer (G2) from being melted during heating, and forms silica under high temperature to shorten the heating effect and significantly shorten the heating saturation time. It is preferable that such a functional binder contains 200 parts by weight, but when used below the above range, the expression of the effect is insufficient, and when used above the above range, a problem occurs in that the electric flow during high temperature heat generation becomes unstable.

The heating layer (G2) is ethylene glycol (terpene), butyl carbitol, ethyl cellosolve, ethylbenzene, isopropylbenzene, methyl ethyl ketone, dioxane, acetone, cyclohexanone, 3-methoxybutyl acetate, etc. After mixing the above composition in an organic solvent, it is prepared through a kneading process.

Next, the protective layer (G3) contains 300 parts by weight of a filler containing calcium carbonate and bentonite, 100 parts by weight of naphthene oil, and 50 parts by weight of a heat-resistant agent comprising barium aluminate and zirconia, compared to 100 parts by weight of butyl synthetic rubber. do.

For each composition, butyl synthetic rubber was employed in that it has adequate cold resistance and heat resistance, relatively high elasticity, and excellent heat insulation effect. The protective layer (G3) is determined based on 100 parts by weight of butyl synthetic rubber.

In addition, the filler includes calcium carbonate and bentonite. Calcium carbonate is used to add water resistance, and bentonite has a relatively good cation exchange ability, so that a strong bond is possible, and when a crack occurs in the protective layer (G3), it absorbs moisture. It has the effect of preventing leakage while expanding through. In particular, all of the fillers are composed of a composition having excellent bonding strength, so that the compatibility between the protective layer (G3) and the penetration layer (G1) can be excellent. The amount of the filler is not particularly limited, but it is preferable that 300 parts by weight is included in terms of increasing bonding strength and economic efficiency.

And naphthene oil was added as a plasticizer, was adopted in that it has little evaporation loss at high temperature, excellent cold resistance, and can add an elasticity retention effect. It is preferable that the naphthene oil is contained in 100 parts by weight, and when used below the above range, flexibility and constructability decrease, and when used above the above range, the viscosity decreases excessively, and when the heating layer (G2) is operated Flowing down and also the crying phenomenon of the protective layer G3 occurs.

In addition, the heat-resistant agent is added to add heat-resistant properties to the heat-resistant layer G2 so that the protective layer G3 does not melt, and in particular, allows the protective layer G3 to withstand high temperatures of 300°C or higher. The heat-resistant agent includes barium aluminate and zirconia. Barum aluminate is added as a binder for bonding zirconia with other compositions, and zirconia has a melting point of about 2700°C, which is excellent in resistance to rapid temperature changes, and at least 1000 It is added in order to be able to withstand the protective layer (G3) through low thermal conductivity, heat resistance, and fire resistance even at high temperatures above ℃. In particular, the protective layer (G3) has a plurality of internal pores by the heat-resistant agent, and these pores lower the thermal conductivity and add heat resistance. The heat-resistant agent is preferably included 50 parts by weight, when used outside the above range, a phenomenon that the heat-resistant properties rather deteriorated.

The protective layer (G3) is prepared by mixing each composition in a powder form and mixed with naphthenic oil, and may further include a predetermined functional additive as needed.

As an example of the construction of the protective film (G), a penetration layer (G1) is laminated on a test block in which micro-pores and micro-curvatures are formed, a heating layer (G2) is applied thereon, and a protective layer is applied thereon. After the (G3) was stacked, a protective film (G) was formed by applying electricity to the heating layer (G2). As a result of observing an enlarged cross-section of the test block on which the protective film (G) was formed, it was confirmed that the penetration layer (G1) penetrated into the micropore and the microcurvature and was cured. In addition, as a result of performing the cross-cut test, scratching test and internal invasion test through water spray on the formed protective film (G), the peel rate was less than 0.5%, the breakage rate was less than 3%, and the inside No invasion was detected.

The present invention described above with reference to the accompanying drawings can be variously modified and changed by those skilled in the art, and such modifications and variations should be interpreted as being included in the scope of the present invention.

M: This method (baking chicken production method)
1: Grill 11: Handle
2: Dipping sink 21: Chamber
211: receiving portion 22: water nozzle

Claims (4)

A salting step of dyeing raw meat;
Aging step of aging the salted salted meat;
Processed meat production step of coating a powder containing a roast, after coating the aged matured meat with a batter containing starch;
A first roasting step of putting the processed meat into an oven and baking for a first hour;
A dipping step of taking the processed meat out of the oven and immersing it in water contained in a dipping sink; And
A second roasting step of re-injecting the processed meat into the oven and baking for a second time;
Including,
In the first roasting step and the second roasting step, the processed meat is cooked while being seated on a grill having a predetermined length and having handles on both sides,
The dipping sink includes a chamber having a receiving portion having a width greater than the length of the grill, and a water nozzle provided on one side of the chamber and supplying water to the receiving portion,
The chamber includes a protective film provided on the outer surface, wherein the protective film includes a penetration layer contacting the outer surface of the chamber, a heating layer provided on the upper portion of the penetration layer, and a protective layer provided on the heating layer,
The penetration layer contains 50 parts by weight of an adhesive comprising 20 parts by weight of a polyvinyl acetate-based low-shrinkage agent and hydrogenated Rosentester resin and polybten, compared to 100 parts by weight of polyethylene,
The heating layer comprises 200 parts by weight of silver and 200 parts by weight of a functional binder containing titanium dioxide and molybdenum disulfide, compared to 100 parts by weight of ruthenium dioxide,
The protective layer is characterized in that it contains 100 parts by weight of butyl synthetic rubber, 300 parts by weight of a filler containing calcium carbonate and bentonite, 100 parts by weight of naphthenic oil, and 50 parts by weight of a heat resistant agent comprising barium aluminate and zirconia. Baking chicken manufacturing method.
The method according to claim 1,
The dipping step of water is a baking chicken, characterized in that the cold water of 0 ~ 25 ℃.
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