KR102320182B1 - Manufacturing method for stir-fried chicken using pine mushroom - Google Patents

Abstract

Disclosed is a method for manufacturing stir-fried chicken using Tricholoma matsutake, having the taste and aroma of Tricholoma matsutake by adding Tricholoma matsutake while manufacturing the stir-fried chicken. The present invention provides the method for manufacturing stir-fried chicken using Tricholoma matsutake, comprising the following steps: preparing raw meat by deboning a trimmed chicken; pre-treating the prepared raw meat; curing the pre-treated raw meat and then refrigerated aging the same; cutting the raw meat into a predetermined size after the refrigerated aging, inserting the same in a container, and then adding cut Tricholoma matsutake; and adding seasoning to the container and sealing.

Description

Method of manufacturing chicken ribs using pine mushroom {Manufacturing method for stir-fried chicken using pine mushroom}

The present invention relates to a method for manufacturing chicken ribs using pine mushrooms, and more particularly, to a method for manufacturing chicken ribs using pine mushrooms having the taste and aroma of pine mushrooms by adding pine mushrooms during the preparation of chicken ribs.

Chicken is softer than pork, has a light taste and flavor, is easy to cook, and has high nutritional value, making it a widely used ingredient worldwide. Chicken has a higher protein content than beef and contains several nutrients such as vitamin B2, calcium, phosphorus, vitamin A, and vitamin B1. In addition, per capita chicken consumption in Korea was 11.5 kg as of 2013, and the size of the broiler market is about 2 trillion won as of 2011, which is continuously increasing.

Among the dishes using chicken, Dakgalbi is a representative stir-fry dish in Korea. Dakgalbi is a dish of fried chicken on an iron plate with a sauce made with red pepper paste, soy sauce, garlic, etc., sweet potatoes, vermicelli, rice cakes, and cabbage. It was developed in the Chuncheon area around 1960 and became famous as a cheap and satisfying dish, but now it is easy to find dakgalbi restaurants all over the country.

In other words, Chuncheon Dakgalbi is a local food unique to Chuncheon, Gangwon-do. In addition, the city of Chuncheon holds the Dakgalbi Festival every year, and many tourists go on a trip with the theme of dakgalbi, and it has grown into a representative culture of Chuncheon-si, Gangwon-do, loved by all people.

There are currently about 400 dakgalbi restaurants in Chuncheon, and about 30 dakgalbi processing companies that supply uncooked dakgalbi (frozen meat) to these restaurants. Compared to pork/beef, dakgalbi is one of the foods that requires a lot of labor because it has more small bones (fine bones), softer meat, and the process of deboning and crocheting is very difficult. Also, due to the limitation of the recipe, only thighs are used as raw materials, so most of the dakgalbi restaurants are selling refrigerated dakgalbi seasoned meat that is mass-produced from processing companies for economic reasons. Due to the processing characteristics of the broiler used for this dakgalbi, large corporations recently invested a large amount of money to build a dakgalbi processing facility. The reality of Chuncheon Dakgalbi is that it is being supplied to Chuncheon at an affordable price.

On the other hand, matsutake mushrooms occur not only in Korea, but also in Japan, China, Northeast and Aeman, and are classified as Tricholoma matsutake Sing. The matsutake mushroom is known as a perennial mycorrhizal fungi that form mycorrhizal fungi on the fine roots of conifers such as pine, cypress, pine, and spruce, but in Korea, it is mainly found only in pine forests in red pine forests, It is said that production begins and lasts 40-50 years.

The domestic pine mushroom production area is mainly distributed in the Taebaek and Sobaek Mountains, and the annual production depends on natural conditions, but it is approximately 148~617M/T, and the market size is estimated to be 17.7-50 billion won.

Unlike other mushrooms, these matsutake mushrooms are generally distributed in the form of raw or frozen matsutake mushrooms that are not processed. The ingestion method of matsutake mushrooms is very simple, and the development of processed products using them is insufficient, and the production is not constant. In addition, the production of pine mushrooms in Korea is gradually decreasing. In addition, as interest in natural ingredients and health-related tertiary functions have recently increased in everyday food, interest in food development using herbal ingredients is increasing.

Especially in the case of matsutake mushroom, it is difficult to popularize due to its high price, and if the fruiting cap is blooming or broken, it is considered as a crop that is difficult for general consumers to access. Therefore, there is a need for a new method for recycling the discarded clusters.

(0001) Republic of Korea Patent No. 10-2207746 (0002) Republic of Korea Patent Registration No. 10-2010455

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a method for preparing matsutake mushroom chicken ribs in which matsutake mushrooms are added when preparing dalgalbi.

Another object of the present invention is to provide a method for producing chicken ribs using pine mushrooms, which can improve the texture and taste of chicken ribs by pre-processing the raw meat used for chicken ribs.

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

In order to solve the above problems, the present invention comprises the steps of: pre-treating the prepared raw meat; salting the pre-treated raw meat and then refrigerated aging; After the refrigeration aging is completed, cutting the raw meat into a predetermined size and loading it in a container, then adding the cut matsutake mushrooms; and adding seasoning to the container and sealing the container.

In one embodiment, the step of adding the matsutake mushroom comprises the steps of classifying the matsutake mushroom into a matsutake mushroom in which the cap part is not damaged and a matsutake mushroom in which the cap part is damaged; removing the damaged part of the matsutake mushroom in which the cap part is damaged, and then cutting it to a size of 1 to 5 mm to prepare a pulverized matsutake mushroom; preparing matsutake mushroom slices by longitudinally cutting the matsutake mushrooms in which the cap part is not damaged to a thickness of 0.5 to 2 mm; and adding 5 to 10 g of the crushed matsutake mushroom and 1 to 2 slices of the matsutake mushroom per 300 to 600 g of the raw meat.

In one embodiment, the pretreatment step, (a) wrapping the surface of the raw meat with a porous sheet; (b) applying a rice bran mixture to the surface of the raw meat wrapped with the porous sheet; (c) loading the raw meat coated with the rice bran mixture into a vacuum packaging container; (d) immersing the vacuum packaging container loaded with the meat in water; and (e) aging the meat immersed in the water for 5 to 10 days, wherein the step (a) includes removing wastes on the surface of the raw meat and wrapping it with a first porous sheet, wherein the first The porous sheet is a porous sheet having a pore size of 7 to 10 μm, and the step (b) includes applying a rice bran mixture to the surface of the raw meat wrapped with the first porous sheet; wrapping the surface of the rice bran mixture with a hygroscopic sheet; and wrapping the surface of the hygroscopic sheet with a second porous sheet, wherein the hygroscopic sheet includes: a nonwoven surface layer in contact with the rice bran mixture; a polymer absorber laminated on the surface layer; and an outer skin layer laminated on the polymer absorber, wherein the second porous sheet is a sheet in which micropores having a size of 0.05 to 1 μm are formed by stretching a fluororesin, and the rice bran mixture is prepared by first milling rice removing the chaff; separating rice bran from white rice by second milling the rice from which the rice husk has been removed; charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 to 250° C. and a pressure of 1 to 3 Mpa; grinding the expanded rice bran; Compared to 100 parts by weight of the pulverized rice bran, 10-20 parts by weight of pine mushroom pulverized product, 10-30 parts by weight of ground black pepper, 5-15 parts by weight of dried kelp powder, 1-5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder preparing a rice bran mixture by mixing 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder, 1 to 10 parts by weight of salt, and 1 to 10 parts by weight of a spice mixture; It is prepared by a method comprising the step of aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours, and 20 to 50 parts by weight of the rice bran mixture is applied based on 100 parts by weight of the raw meat, step (c) is, loading the raw meat coated with rice bran into a vacuum packaging container; replacing the inside of the vacuum packaging container with an inert gas; and removing the inert gas inside the vacuum packaging container, and then sealing the vacuum packaging container.

In one embodiment, the step of aging after salting the raw meat, washing the pre-treated raw meat, and then immersing in a first salting solution first salting step; washing the chicken after the first salting is completed; a second salting step of spraying a second salting solution on the surface of the washed chicken; and a aging step of storing the second salted chicken at a temperature of 2 to 30° C. for 1 to 30 hours, wherein the first salting solution is 0.1 to 3.0 parts by weight of salt, 5 to 10 parts by weight of garlic powder and 5 to 10 parts by weight of onion powder, wherein the first salting step includes: charging the trimmed raw meat into the inner cylinder of an automatic salting device; adding 80 to 150 parts by weight of the first brine solution to the inner barrel compared to 100 parts by weight of the raw meat; and sealing the outer cylinder of the automatic salting device, and then supplying an inert gas for mixing from the lower part of the inner cylinder to mix the raw meat and the first salting solution, wherein the first salting step is 5-20 ℃ It is carried out for 1 to 5 hours at a temperature of, the automatic salting device, the inner tube in which the raw meat and the salting solution are charged; an outer tube that surrounds the outside of the inner tube to spatially separate the inner tube from the outside; a gas supply unit for supplying an inert gas for mixing to the inner cylinder; a flavor supply unit positioned between the gas supply unit and the inner cylinder to add a vaporized spice component to the inert gas; and an ozone supply unit positioned between the gas supply unit and the inner cylinder to supply ozone to the inert gas, wherein the inner cylinder is installed on the bottom surface of the inner cylinder, and 2 to 30 inert gas nozzles are arranged at regular intervals. ; mixing wings installed to extend in the central direction from the inner circumferential surface of the inner cylinder; and a rotating means for rotating the inner cylinder, wherein the nozzle is installed from the center of the inner cylinder to a distance of 1/2 the radius of the inner cylinder, and the second salting solution is 3 to 10 parts by weight of salt, 1 matsutake mushroom extract 5 parts by weight, 0.1-5 parts by weight of sodium glutamate, 5-10 parts by weight of garlic extract, and 0.5-10 parts by weight of white pepper, wherein the matsutake mushroom extract is a step of cutting the damaged part and non-edible part of the matsutake mushroom ; Washing the damaged part and the non-edible part, then immersing in ethanol at a concentration of 10-30% by weight and extracting for 5-10 hours; preparing an extract by separating the solids after the extraction is completed; and concentrating the extract from which the solid content is separated to prepare a matsutake mushroom extract, wherein the second salting step is 1 to 20 parts by weight of the second salting solution compared to 100 parts by weight of the washed raw meat It includes the step of evenly spraying the portion on the surface, the aging step, the step of charging the second-seasoned raw meat into a container; sealing the container and then removing the air in the container; and storing the container from which the air has been removed at a temperature of 2 to 30° C. for 1 to 30 hours.

According to an embodiment of the present invention, it is possible to provide a method for manufacturing chicken ribs using matsutake mushrooms that can feel the unique taste and aroma of matsutake mushrooms by adding matsutake mushrooms during the preparation of chicken ribs.

In addition, the present invention can provide a method for manufacturing chicken ribs using pine mushrooms, which can improve the texture and taste of chicken ribs as the raw meat is salted and aged through the pre-treatment process of raw chicken ribs, thereby increasing consumer preference.

In addition, the present invention provides a method for producing chicken ribs using matsutake mushrooms, which can enhance the taste and flavor of matsutake mushrooms compared to the existing manufacturing method of simply adding some matsutake mushrooms by using a pine mushroom extract during the aging of raw chicken ribs. can do.

The effect according to the present invention is not limited by the contents exemplified above, and more various effects are included in the present invention.

1 briefly shows a method for manufacturing chicken ribs using pine mushrooms according to an embodiment of the present invention.
Figure 2 shows the configuration of the salting apparatus according to an embodiment of the present invention.

Hereinafter, various embodiments will be described in more detail with reference to the accompanying drawings. The embodiments described herein may be variously modified. Certain embodiments may be depicted in the drawings and described in detail in the detailed description. However, the specific embodiments disclosed in the accompanying drawings are only for easy understanding of various embodiments. Therefore, the technical spirit is not limited by the specific embodiments disclosed in the accompanying drawings, and it should be understood to include all equivalents or substitutes included in the spirit and scope of the invention.

Terms including an ordinal number, such as first, second, etc., may be used to describe various elements, but these elements are not limited by the above-described terms. The above terminology is used only for the purpose of distinguishing one component from another component.

In this specification, terms such as "comprises" or "have" are intended to designate that the features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist, but one or more other features It should be understood that this does not preclude the existence or addition of numbers, steps, operations, components, parts, or combinations thereof. When a component is referred to as being “connected” or “connected” to another component, it is understood that the other component may be directly connected or connected to the other component, but other components may exist in between. it should be On the other hand, when it is said that a certain element is "directly connected" or "directly connected" to another element, it should be understood that no other element is present in the middle.

Meanwhile, as used herein, a “module” or “unit” for a component performs at least one function or operation. And “module” or “unit” may perform a function or operation by hardware, software, or a combination of hardware and software. In addition, a plurality of “modules” or a plurality of “units” other than a “module” or “unit” that must be performed in specific hardware or are executed in at least one processor may be integrated into at least one module. The singular expression includes the plural expression unless the context clearly dictates otherwise.

In addition, in describing the present invention, when it is determined that a detailed description of a related known function or configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be abbreviated or omitted.

1 schematically shows a method for manufacturing pine mushroom chicken ribs of the present invention.

The present invention comprises the steps of: pre-treating the prepared raw meat; salting the pre-treated raw meat and then refrigerated aging; After the refrigeration aging is completed, cutting the raw meat into a predetermined size and loading it in a container, then adding the cut matsutake mushrooms; And it relates to a method for producing chicken ribs using pine mushrooms, comprising the step of adding seasoning to the container and sealing the container.

The raw meat refers to chicken in a state in which bones have been removed by deboning, and may generally be chicken breast, tenderloin, or thigh meat (flesh meat). In particular, in the case of the present invention, it is preferable to use thigh meat, which is often consumed as chicken ribs. In the case of the thigh meat, the skin is attached to the surface, and since there is a lot of juice and fat compared to the breast meat having a crunchy texture, it has a soft texture and can be used for stir-frying. Therefore, in the case of the present invention, the raw meat is mainly produced based on the thigh meat, but it is also possible to include a part (10-30% by weight) of the breast meat according to the taste of the consumer.

The raw meat prepared as described above may be pre-treated. In the case of conventional chicken, pretreatment was performed to the extent that it was simply washed and then refrigerated and stored. Therefore, in the case of the present invention, it is preferable to increase the taste and texture by pre-treatment in a certain way in order to prevent such damage to the texture and deterioration of taste.

To this end, the pretreatment step includes: (a) wrapping the surface of the raw meat with a porous sheet; (b) applying a rice bran mixture to the surface of the raw meat wrapped with the porous sheet; (c) loading the raw meat coated with the rice bran mixture into a vacuum packaging container; (d) immersing the vacuum packaging container loaded with the meat in water; and (e) aging the meat immersed in the water for 5 to 10 days.

The raw meat may be wrapped with a porous sheet and then aged. The porous sheet may discharge excess fat and body fluid secreted from the raw meat during aging, and at the same time prevent the rice bran mixture used for aging from coming into direct contact with the raw meat. In this case, the step (a) may be a step of wrapping the surface of the meat using the porous sheet, and if you look at this in detail, the meat pretreatment step of removing wastes on the surface of the meat and adsorbing moisture on the surface to remove it; and wrapping the pre-treated raw meat with a first porous sheet.

The raw meat pretreatment step is a step of removing fat and wastes on the surface of the raw meat. As described above, the raw meat is used after the bones of a chicken are excavated and separated by parts. However, bone fragments may be generated and attached during the bone extraction process as described above, and waste products such as blood and fat that cannot be removed during slaughter may remain. In addition, in the case of fat, not only is it easy to generate off-flavor due to acid waste, but it also has a different aging period and conditions than that of the muscle part, so it is preferable to remove it to ensure uniform aging. In the case of common chicken, a certain amount of fat is also contained in the skin and inside the muscle, but it is aged at the same time as the muscle during aging to have a unique flavor, so it is desirable to selectively remove only the extra fat.

As described above, it is preferable to remove the foreign matter from the surface by adsorbing and removing the excess moisture generated on the surface. Since this moisture is a body fluid existing in the muscle and contains waste products including blood, it is desirable to remove it by adsorption. However, since the body fluid in the muscle is also a component that forms so-called “gravy” during cooking of the raw meat, it is sufficient to remove the excess moisture from the surface.

As described above, the raw meat from which the surface fat light and excess moisture has been removed may be wrapped with the first porous sheet.

In this case, the first porous sheet discharges wastes generated during the aging process of the raw meat to the outside, prevents direct contact between the rice bran mixture and the raw meat, and delivers the active ingredient of the rice bran mixture to the raw meat. To this end, the first porous sheet preferably has a pore size of 7 to 10 μm. When the first porous sheet has a pore size of less than 7 μm, it is difficult to discharge waste products discharged from the raw meat to the outside. This can fall. Looking at this in detail, the raw meat may be aged while waste products including red blood cells are discharged to the outside during aging. In this case, when the porous sheet has a size exceeding 7 μm, waste materials including the red blood cells may be discharged through the porous portion of the porous sheet. In addition, the waste products thus discharged may be adsorbed to the rice bran mixture, and since the rice bran mixture has a size exceeding 10 μm, it cannot pass through the porous sheet and contact with the raw meat can be prevented. However, in the case of the active ingredient of the rice bran mixture, it may pass through the pores and directly contact the meat, or may be converted into an aqueous solution by combining with moisture, and then passed through the pores and delivered to the meat. That is, in the case of the raw meat, it is possible to minimize contact with the rice bran mixture while discharging internal waste, and thus, even without a washing process that reduces the flavor, residues on the surface of the raw meat are minimized, thereby further increasing the marketability.

The rice bran mixture may be applied to the surface of the raw meat wrapped with the first porous sheet as described above.

To this end, the step (b) comprises: applying a rice bran mixture to the surface of the raw meat wrapped with the first porous sheet; wrapping the surface of the rice bran mixture with a hygroscopic sheet; adsorbing the maturation mixture to the hygroscopic sheet; and wrapping the surface of the hygroscopic sheet with a second porous sheet.

The rice bran mixture serves to increase the glutamic acid and oleic acid of the raw meat, and the main components are the inner hull and rice germ discharged when milling the brown rice from which the rice bran has been removed. Such rice bran can increase the content of oil-soluble proteins such as glycine, proline, and isoleucine in raw meat. The content of an acidic active substance such as heptadecanoic acid can also be increased so that the raw meat aged by the method of the present invention can have an improved nutritional effect compared to the general immature raw meat. In addition, capric acid, glutamic acid, and oleic acid, which are included in the raw meat and exhibiting taste, are increased, so that not only can the preference increase more than before aging, but also the sodium and moisture content is reduced, so that it can have a clear and clean taste.

Looking at this in detail, as the content of oil-soluble proteins such as glycine, proline, and isoleucine is increased by uncooked ripening, the content may be increased to the extent that it can have similar effects to some health supplements. In addition, there are studies showing that caprylic acid, the amount of which is increased through uncooked ripening, can help the calorie burning process, and thus helps in weight loss, and lauric acid can help the personality of HDL cholesterol.

In addition, myristic acid improves blood sugar, gamma-linolenic acid improves cholesterol, arachidonic acid promotes muscle protein synthesis, alpha-linolenic acid has anti-aging effects, myristic oleic acid has an effect on hair loss, palmitoleic acid is effective for weight management, heptadecanoic acid promotes muscle protein synthesis It may have an effect on lowering the incidence of infarction.

Also, oleic acid refers to omega-9 unsaturated fatty acids. It is a fatty acid responsible for lowering blood pressure and controlling cholesterol.

In the case of the rice bran, it is possible to simply collect and use the surface part of brown rice generated during milling. In the case of the present invention, the dissolution of the active ingredient is easy, and in order to adsorb wastes generated from the raw meat, it can be used that has been expanded and processed.

To this end, the rice bran mixture is first milled to remove rice husks; separating rice bran from white rice by second milling the rice from which the rice husk has been removed; charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 to 250° C. and a pressure of 1 to 3 Mpa; grinding the expanded rice bran; pulverizing dry aged meat for 10 to 30 days to prepare ground aged meat; Based on 100 parts by weight of the pulverized rice bran, 10-20 parts by weight of crushed matsutake mushroom, 10-30 parts by weight of ground pepper, 5-15 parts by weight of dried kelp powder, 1-5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder preparing a rice bran mixture by mixing 1-10 parts by weight of onion powder, 1-10 parts by weight of garlic powder, 1-10 parts by weight of salt, and 1-10 parts by weight of a spice mixture; It may be prepared by a method comprising the step of aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours.

The step of removing the rice hull by primary milling of the rice is a step of grinding the rice husk, which is the fat present on the surface of the rice, and may be performed using the same apparatus and method as the conventional milling step. Through this step, rice bran, which is an inner shell located in the hull, may be exposed. In addition, the rice hull can be compressed and recycled as a fuel, which can be used as a fuel to increase the temperature of the expander, particularly in the expansion process to be followed.

The rice from which the rice hull is separated as described above is called brown rice, and can be separated into white rice and nasal cavity through a subsequent process. To this end, the rice bran from which the rice hull has been removed may be secondarily milled to separate rice bran and white rice. In this second milling step, the rice bran and the white rice can be separated by grinding the surface of the brown rice to various thicknesses, and through this, not only the inner shell of the brown rice but also the rice germ can be separated and included in the rice bran.

The rice bran separated as described above may be manufactured to have porosity through a swelling step. Through this process, the rice bran may have porosity, and thus, the active ingredient of the rice bran may be smoothly eluted and at the same time, the adsorption of waste products secreted from the raw meat may be facilitated.

To this end, it may include the step of charging the rice bran into the expander, replacing the inside with an inert gas, and swelling using a temperature of 200 to 250° C. and a pressure of 1 to 3 Mpa. When the temperature is lower than 200 ° C or when the pressure is lower than 1 Mpa, the swelling is not smooth. Ingredients may be altered.

In addition, in the expansion step, the inside of the expander may be substituted with an inert gas to perform expansion. Since high-temperature heat is applied in the swelling step, there is a possibility of carbonization or ignition when oxygen and the rice bran come into contact. In order to prevent this, the inside of the expander is preferably substituted with an inert gas. In this case, the inert gas used may be nitrogen, helium, neon, argon, xenon or carbon dioxide, preferably nitrogen.

The rice bran that has been expanded as described above may be used as it is, but since the rice bran expands in volume and may agglomerate due to a trace amount of starch during expansion, it is preferable to grind the rice bran to a certain size and use it.

The pulverized matsutake mushroom is added to add the flavor and flavor of the matsutake mushroom to the raw meat, and may be used by pulverizing the non-grade matsutake mushroom that is not generally sold as a grade product. In the case of matsutake mushrooms sold in general, they have excellent taste and aroma, and those with excellent shapes are selected and sold. However, in the case of such graded products, the price is considerable, so in the present invention, it is preferable to pre-treat the raw meat using an out-of-grade product. do. At this time, it is preferable to use the matsutake mushroom pulverized to a size of 0.1 to 3 mm, and increase the surface area so that the active ingredient or taste component can be easily transferred to the raw meat. In addition, the pulverized matsutake mushroom may contain 10 to 20 parts by weight based on 100 parts by weight of the rice bran. At this time, when the pulverized matsutake mushroom is included in an amount of less than 10 parts by weight, it is difficult to convey the flavor and aroma of the matsutake mushroom.

The ground pepper powder is coarsely ground pepper, and generally sold coarse pepper (particle size 0.1-0.5 mm) may be used. In this case, when the amount of the ground pepper powder is less than 10 parts by weight, the flavor of the pepper may be weakened, and when it exceeds 30 parts by weight, the flavor of other ingredients may be deteriorated due to too strong pepper flavor.

The dried kelp powder is used to supplement glutamic acid in the raw meat, and when it is used in less than 5 parts by weight, the umami taste due to the dried kelp powder may decrease, and when it exceeds 15 parts by weight, the preference may decrease due to strong umami. have.

In addition, rice bran is mixed with 1-5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder, 1-10 parts by weight of onion powder, 1-10 parts by weight of garlic powder, 1-10 parts by weight of salt and 1-10 parts by weight of a spice mixture. Mixtures can be prepared. Within the above range, the palatability of the raw meat may be maximized during aging by the rice bran mixture, but if it is outside the above range, the taste or flavor of the aged raw meat may be deteriorated.

The rice bran mixture prepared as described above may be aged at a temperature of 1 to 10° C. for 2 to 10 hours. Through this, the active ingredients of the rice bran mixture can be uniformly distributed, and as each active ingredient acts synergistically, it can become a rice bran mixture more suitable for the ripening of raw meat. When the rice bran mixture is aged for less than 1°C or for less than 2 hours, the taste of the rice bran mixture is not mixed, and the ripening and taste of the raw meat may deteriorate. The mixture may develop an odor.

After preparing the rice bran mixture as described above, it may be applied to the surface of the raw meat wrapped with the porous sheet. Through this, the waste products of the raw meat can be adsorbed to the rice bran mixture, and the active ingredient of the rice bran mixture passes through the porous sheet and is transferred to the raw meat, so that the glutamic acid and oleic acid of the raw meat can be greatly increased. At this time, 20-50 parts by weight of the rice bran mixture may be applied based on 100 parts by weight of the raw meat. When the amount of the rice bran mixture is applied in less than 20 parts by weight, the aging effect of the rice bran may be reduced, and when it is applied in excess of 50 parts by weight, the taste of the rice bran mixture may be strong and the flavor of the raw meat may be deteriorated.

As described above, the surface of the raw meat coated with rice bran may be covered with a hygroscopic sheet and a second porous sheet.

The hygroscopic sheet is used to absorb moisture and excess body fluid eluted from the raw meat, and may prevent the moisture and body fluid from being reabsorbed into the raw meat.

To this end, the hygroscopic sheet includes a non-woven fabric surface layer in contact with the rice bran mixture; a polymer absorber laminated on the surface layer; and an outer skin layer laminated on the polymer absorber.

The non-woven surface layer is a layer formed on a portion in contact with the rice bran mixture, and is a portion that primarily absorbs excess moisture and body fluids discharged by calling the rice bran mixture. For the surface layer of the non-woven fabric, a commonly used non-woven fabric may be used, but a non-woven fabric made of polymer nanofibers may be used to further increase absorbency.

This nanofiber nonwoven fabric layer can have high absorbency compared to the nonwoven fabric produced by the conventional spinning method, and can be made thin. possible.

The polymer nanofiber is collected by spraying polyethylene, polypropylene, polystyrene, polyvinyl chloride, polyethylene terephthalate, polycarbonate, or a mixture thereof in a solvent type or melt type to have a diameter of 100 to 500 nm and electrospinning. A polymer nanofiber is produced by spraying the polymer on a plate in a molten form, and then ultrasonically fused thereto to produce a nonwoven fabric.

The nonwoven layer may include: melting a polymer resin; supplying the molten polymer resin to a spray nozzle; rotating the spray nozzle radially disposed on the outside of the centrifugal rotation unit, and spraying the molten polymer resin; converting the falling molten polymer resin into nanofibers by generating a high voltage at the injection nozzle and the collecting plate; and supplying ultrasonic waves to the nanofibers stacked on the collection plate and fusing them.

Looking at this in detail, the polymer resin may be supplied to a melting tank, heat is applied to make it a molten state, and then the molten polymer resin may be supplied to a spray nozzle. For this purpose, it is preferable that the melting tank and the injection furnace g are heated to a temperature capable of melting the polymer resin.

In this case, the injection nozzle may use a centrifugal type injector in which a plurality of nozzles are radially disposed on the outer surface of the centrifugal rotation unit. That is, the injection nozzle is radially disposed on the outer peripheral surface of the centrifugal rotation unit, and 2 to 10 nozzles are arranged at equal intervals to uniformly supply the molten polymer to the collecting plate.

In addition, as the centrifugal rotation part rotates when the molten polymer is sprayed, a centrifugal force may be applied to the polymer resin to be sprayed. A molten polymer resin is put into the centrifugal rotation unit, and is supplied to the injection nozzle by rotation of the centrifugal rotation unit, and the molten polymer may be discharged to the injection nozzle by centrifugal force.

In addition, a high voltage generator may be electrically connected to the injection nozzle to apply a voltage of 5 to 40 kV. In this case, it is also possible to apply a high voltage by connecting the high voltage generator to each of the injection nozzles, but since the injection nozzles are connected to the centrifugal rotation unit, it is also possible to connect the high voltage generator to the centrifugal rotation unit and apply a high voltage at the same time.

At this time, if the voltage applied to the injection nozzle is less than 5 kV, the formation of the nanofiber may not be smooth. Fibers can be oxidized or melted.

In addition, a voltage of 1 to 10 kV may be supplied to the collection plate to attach the polymer nanofibers by applying an electrostatic attraction to the generated polymer nanofibers. When the voltage applied to the collection plate is less than 1 kV, the electrostatic attraction is weakened, so it may be difficult to collect the nanofibers.

As described above, the molten polymer is discharged by centrifugal force, and nanofibers may be generated due to a high voltage applied to the injection nozzle at the same time as the discharge. The nanofibers thus generated can be collected at a uniform height due to the electrostatic attraction to the collecting plate installed under the centrifugal rotation unit.

The nanofibers collected as described above may be fused by supplying ultrasonic waves. In this case, the ultrasonic wave used may have a frequency of 10 to 100 kHz, and it is preferable to select and use an appropriate frequency according to the material used for the nanofiber.

A polymer hygroscopic material may be formed on the surface of the nonwoven fabric layer. The polymer absorber is an absorber using a polymer powder that absorbs moisture corresponding to 10 to 100 times its own volume when in contact with moisture. am. As the polymer absorbent used here, an existing commercially available polymer absorbent may be used, but the polymer absorbent pulverized to a size of 0.01 to 0.1 mm may be used to facilitate the use of the hygroscopic sheet.

In addition, since the polymer absorber may serve to absorb the moisture of the raw meat, when it is used to be in contact with the raw meat, a defect in drying the raw meat may occur. However, in the present invention, since the polymer absorbent absorbs only the moisture passing through the rice bran mixture layer and the nonwoven fabric surface layer, the moisture content of the raw meat is properly maintained and additionally leaked moisture or body fluid can be absorbed. In addition, it is possible to adjust the thickness of the non-woven fabric surface layer in order to control the amount of water absorption.

In addition, the polymer absorber may serve to absorb moisture introduced from the outside through a vacuum packaging container to be described later. In the case of wet aging using the vacuum packaging container, it is the abnormal growth of microorganisms that causes the most defects, and the next is the defect due to the inflow of moisture. In the case of the existing wet aging, when moisture is introduced, the raw meat can be directly contacted with moisture to deteriorate the raw meat. Since a small amount of moisture can be absorbed by the polymer absorber, defects and deterioration of raw meat due to inflow of moisture can be minimized.

An outer skin layer may be formed on the surface of the polymer absorber. The outer skin layer is used to prevent separation of the polymer absorber, and may be made of the same layer as the nonwoven fabric layer or a woven mesh layer may be used to reduce the thickness of the sheet.

In addition, the hygroscopic sheet may absorb the aging mixture. The maturation mixture is used to help the raw meat ripen, passes through the rice bran mixture to elute the active ingredients of the rice bran mixture, and can deliver these active ingredients to the raw meat. That is, the body fluid secreted from the raw meat moves in the direction of the hygroscopic sheet from the raw meat, but the mixture for aging may diffuse from the hygroscopic sheet in the direction of the raw meat. This uses a diffusion and osmotic pressure shape, and at the same time removing wastes of the raw meat, the active ingredient of the rice bran mixture can be delivered to the raw meat. In addition, in the case of the mixture for aging, various components may be included to help the raw meat ripen. The maturation mixture may include salt, sugar, sodium glutamate, citric acid, bromelain, papain, vitamins, lactic acid bacteria, spice extract, capsaicin, allicin, etc. can

A second porous sheet may be wrapped around the outside of the hygroscopic sheet. The second porous sheet prevents the moisture and body fluids discharged from the raw meat from leaking to the outside, and stretches the fluororesin so as to minimize the inflow of external moisture as well. can be used In the case of the second porous sheet, it is possible to pass a gas such as water vapor or air without passing water droplets, thereby facilitating the aging of the raw meat while minimizing the inflow and outflow of moisture.

As described above, the raw meat coated with the rice bran mixture and wrapped in a sheet may be charged into a vacuum packaging container. The vacuum packaging container is used to isolate the raw meat from the external environment, and as long as it is a sealed container, it can be used without limitation, but preferably a plastic bag can be used. In the case of the plastic bag, which is manufactured using two sheets of film, it may be manufactured to have a sealing means on the other side after contacting the edge portion of three sides. In the case of the raw meat of the present invention, the raw meat wrapped in the sheet may be charged into the vacuum packaging container, preferably, a plastic bag, and then used by removing the air inside.

After the raw meat is charged in the vacuum packaging container as described above, the inside of the vacuum packaging container may be substituted with an inert gas. In the case of the raw meat, it is preferable to replace the inside of the vacuum packaging container with an inert gas in order to prevent this, since it may be oxidized when it comes into contact with oxygen during the aging period. Of course, the inside of the vacuum packaging container is made into a vacuum for aging, but even in this case, some oxygen may remain, so it is more preferable to replace the inside of the container with an inert gas and then vacuum the inside of the container for aging. this?? The inert gas used may be a gas that does not react with the raw meat, preferably nitrogen.

After replacing the inside of the container with an inert gas as described above, it is preferable to age the inside of the container under reduced pressure. In this case, the vacuum packaging container may be sealed to maintain the reduced pressure, and the sealed container may be immersed in water and aged. The vacuum packaging container is preferably aged by immersion in water rather than aging by exposure to the atmosphere, which can minimize temperature change because water has a large specific heat, and water molecules have a larger size than gas molecules. Since it has an external environment, it is easier to maintain a constant environment during aging.

Raw meat immersed in water as described above may be aged for 5 to 10 days. In this case, if the aging period is less than 5 days, the flavor of the raw meat may be deteriorated because the aging is not completed, and if the aging period exceeds 10 days, an off-flavor may occur.

After the aging is completed as described above, the raw meat may be removed from the water, and the rice bran mixture on the surface of the raw meat may be removed for use. At this time, in the case of the existing invention, the rice bran mixture is placed in direct contact with the raw meat and as it matures, the raw meat must be washed with water to remove the rice bran. Since it can be easily removed, it is possible to preserve the flavor as much as possible after the raw meat is aged.

The raw meat pretreated as described above may be refrigerated and re-aged after being salted. Through this process, an appropriate salinity may be added to the raw meat, and the meat quality may be hardened by the supplied salt, thereby forming a meat quality suitable for stir-fry dishes using chicken of the present invention, especially chicken ribs.

To this end, the step of salting the raw meat and then aging may include washing the pre-treated raw meat and then immersing it in a first salting solution; washing the chicken after the first salting is completed; a second salting step of spraying a second salting solution on the surface of the washed chicken; And it may include the aging step of storing the second salted chicken at a temperature of 2 ~ 30 ℃ for 1 ~ 30 hours.

In the existing chicken salting method, salting is performed by spraying salting liquid on the surface of the chicken, but in this case, the salting may not be uniformly performed due to non-uniform spraying. Therefore, it has a strong salty taste. To solve this, a method of immersing chickens in the brine solution is also used, but the salinity increases as the immersion is performed for a long period of time, and since mixing by manpower is required, there is a difference in salinity between the upper and lower parts, and the brine is not uniform. have.

The first salting solution of the present invention may include 0.1 to 3.0 parts by weight of salt, 5 to 10 parts by weight of garlic powder, and 5 to 10 parts by weight of onion powder as a salting solution used in the first salting step of the chicken. As the first salting solution of the present invention, it is preferable to use a salting solution having a lower salinity than the conventional salting solution. Through this, it is possible to form a layer having a high salinity on the surface of the chicken by performing only the minimum salting necessary to taste the chicken, and by using the second salting solution having an excessive salinity to supplement the salty taste.

In general, when humans eat chicken, the surface of the chicken comes into contact with the tongue first, and the salty taste is felt. Therefore, as above, when the inside is salted at a low salt level using the first salting solution and the surface is salted at a high salt level using the second salting solution, it is possible to feel the same taste as the existing chicken and lower the overall salt content. Therefore, the first salting solution preferably contains 0.1 to 3.0 parts by weight of salt, preferably 1 to 2 parts by weight of salt. At this time, if the first salting solution contains less than 0.1 parts by weight of salt, the minimum salting is not performed inside the chicken, so the taste may be deteriorated. It can be dyed with high salinity.

The garlic powder is used for the salting of the chicken, and is used as a material for preventing the smell of chicken and at the same time giving off a unique taste of garlic. In the case of the present invention, since the chicken is immersed in the first salting solution to perform the salting, it is preferable to use garlic powder rather than crushed garlic. The garlic powder is prepared by drying garlic juice produced by pressing ground garlic, and has no solid content and can be dissolved in water, and can be used as a substitute for raw garlic because it can supplement the taste very similar to raw garlic. 5 to 10 parts by weight of this garlic powder may be included in the first salting solution. When the garlic powder is included in less than 5 parts by weight, the smell of chicken cannot be prevented and a bad odor may be felt.

The onion powder may be added to supplement the sweetness of the chicken and to tenderize the chicken to make it soft and tender. At this time, since raw onions are large in size and difficult to mix because residues may remain even when chopped, it is preferable to use onion powder in the same manner as the garlic powder. 5 to 10 parts by weight of the onion powder may be included in the first salting solution. When the onion powder is included in an amount of less than 5 parts by weight, the sweetness is weakened and the meat tenderizing action does not appear.

The first salting step may be performed by immersing chicken in the salting solution, unlike the conventional salting method.

To this end, the first salting step includes the steps of loading the pre-treated raw meat into the inner cylinder of the automatic salting device; adding 80 to 150 parts by weight of the first brine solution to the inner barrel compared to 100 parts by weight of the raw meat; and sealing the outer cylinder of the automatic salting device, and then supplying an inert gas for mixing from the lower part of the inner cylinder to mix the raw meat and the salting solution.

The chicken may be salted by being charged into the inner tube 100 of the automatic salting device. At this time, it is preferable to load the chicken up to 1/2 to 2/3 of the inner cylinder 100 in order to secure a smooth mixing and an injection space for the salting solution. When the chicken is charged to less than 1/2 of the inner tube, the amount that can be salted at a time may be reduced, and the efficiency may be reduced. Therefore, the dyeing may be incomplete.

After the chicken is loaded into the inner tube 100 as described above, the first salting solution may be injected. The first salting solution may serve not only to salt the chicken, but also to remove blood or waste products remaining in the muscles of the chicken. At this time, it is preferable that 80 to 150 parts by weight of the first salting solution is added compared to 100 parts by weight of the loaded chicken. When the amount of the first salting solution is less than 80 parts by weight, the salting may not be sufficiently performed, and it may not be easy to remove foreign substances such as blood discharged from the chicken. In addition, when the first salting solution exceeds 150 parts by weight, it is uneconomical due to a large amount of salting solution.

After the first salting solution is injected as described above, the outer cylinder 200 of the automatic salting device is sealed and an inert gas for mixing is supplied from the lower part of the inner cylinder 100 to mix the cut chicken with the salting solution. can Conventional mixing was generally performed using a manpower or a stirrer. However, if the stirring is performed by manpower, uniform stirring cannot be performed, and since stirring is performed at a certain time interval, there is a disadvantage that the salting is not performed uniformly. In addition, in the case of agitation using a stirrer, there are many cases where the chicken is damaged by the blade of the stirrer, and thus there is a limit to stirring.

In the present invention, an automatic dyeing device using an inert gas may be used for the stirring (see FIG. 2).

The automatic salting device is an inner tube in which chicken and salting solution are charged; an outer tube that surrounds the outside of the inner tube to spatially separate the inner tube from the outside; a gas supply unit for supplying an inert gas for mixing to the inner cylinder; a flavor supply unit positioned between the gas supply unit and the inner cylinder to add a vaporized spice component to the inert gas; and an ozone supply unit positioned between the gas supply unit and the inner cylinder to supply ozone to the inert gas.

The inner tube 100 is a space in which the chicken and the salting solution are injected and salting is performed, and is installed on the bottom surface of the inner tube, and 2 to 30 inert gas nozzles are arranged at regular intervals; mixing wings installed to extend in the central direction from the inner circumferential surface of the inner cylinder; And it may include a rotating means for rotating the inner cylinder.

The inner cylinder 100 is preferably manufactured in a cylindrical shape to facilitate rotation and mixing of the inner chicken, and its size may have a volume of 10 to 1000L depending on the amount of chicken processed. In addition, the inner cylinder 100 is preferably made of stainless steel, which is easy to clean and has high durability. . In particular, damage caused by scratches not only reduces the durability of the inner cylinder 100, but also allows bacteria to grow due to adsorption of contaminants. In the case of the present invention, it is possible to prevent adhesion of contaminants by mirror-polishing the inside of the inner cylinder 100, and when scratches occur, it can be easily detected with the naked eye.

An inert gas nozzle 110 may be installed on a lower surface of the inner cylinder 100 . The inert gas nozzle 110 supplies an inert gas from the bottom surface of the inner cylinder to generate a flow from the bottom surface of the inner cylinder 100 to the top, and through this, the chicken and the first salting solution are mixed. can do. In addition, in order to facilitate mixing by the inert gas, 2 to 30 inert gas nozzles 110 may be installed, and may be installed up to a distance from the center of the inner cylinder to 1/2 the radius of the inner cylinder (see FIG. 2 ). ). Through this, the inert gas may form an upward flow in the central portion of the inner tube, and the chicken and salt solution rising through the central upward flow may descend to the lower portion of the inner tube through the edge of the inner tube. That is, through the supply of the inert gas, an upward and downward flow similar to boiling water may be formed inside the inner tube, and accordingly, the chicken and the first salting solution may be uniformly mixed up and down. In this case, when the nozzle is installed to a distance exceeding 1/2 of the radius of the inner cylinder, upward flow may also occur at the edge of the inner cylinder, so that mixing may not be performed well.

In addition, mixing wings 120 extending in the center direction and installed may be formed on the inner circumferential surface of the inner cylinder 100 . The mixing wing 120 can minimize damage to the chicken as it is installed in a fixed type, unlike the conventional mixing wing, and can serve to mix the chicken in the horizontal direction when mixing the chicken using the inert gas. In the case of mixing using the inert gas, since mixing is performed using an upward flow, it can be easily mixed in a vertical direction, but it can be difficult to mix in a horizontal direction. In order to supplement this, the horizontal mixing of the chicken and the first salting solution can be induced by installing the mixing wings. To this end, the mixing blade has a width of 1/10 to 1/5 of the radius of the inner cylinder, and is attached to the inner circumferential surface of the inner cylinder in a clockwise or counterclockwise direction from the upper end of the inner cylinder to the bottom. can

Looking at the action of the rotary blade 120 in detail, the chicken and the first salting solution raised by the inert gas descend along the edge of the inner cylinder, in which case the mixing blade rotates in a clockwise or counterclockwise direction. Since it is fixed, horizontal movement can be performed along the mixing blade. When this mixing is continuously performed, it is possible to uniformly mix the chicken and the salt solution in the horizontal direction as well as in the vertical direction.

The inner cylinder 100 may be provided with a rotating means for rotating the inner cylinder. Although it is possible to mix the chicken and the first salting solution through the nozzle for the inert gas and the rotary blade, it is possible to rotate the inner cylinder through the rotary means to further increase the efficiency of the rotary blade. At this time, it is preferable that the rotating means rotates by periodically changing the clockwise and counterclockwise directions rather than simply rotating the inner cylinder in a predetermined direction, and in this case, it is preferable to rotate the inner cylinder at a speed of 10 to 100 rpm. When the inner tube rotates at 10 rpm or less, it is difficult to expect a mixing effect by rotation, and when it exceeds 100 rpm, the chicken and the salting solution may leak to the outside of the inner tube because of the centrifugal force generated by the rotation.

The outer cylinder 200 surrounds the inner cylinder and serves to separate the inner cylinder from the boebu, and may be used to recycle the inert gas supplied from the lower portion of the inner cylinder. In the case of the inert gas, the price is considerable, and since it contains ozone and spices, which will be described later, when it is recycled and used, the cost required for operating the salting device can be reduced. To this end, a pipe connected to a gas recovery device may be installed on the upper side of the outer cylinder, and the gas recovery device may pressurize the gas inside the inner cylinder and recirculate it to the lower part of the inner cylinder.

The gas supply unit 300 is a part for supplying an inert gas to the inert gas nozzle installed at the lower part of the inner cylinder, and as described above, it is possible to supply not only the new inert gas but also the inert gas recovered from the inner cylinder.

The inert gas is supplied to mix the chicken and the first salt solution located inside the inner tube, and nitrogen, helium, neon, argon, xenon or carbon dioxide may be used. In the case of the conventional gas mixer, air is used, but when the air comes into contact with the chicken, spoilage may occur due to pathogens contained in the air, and odor may occur due to oxidation. In order to prevent this, in the case of the present invention, an inert gas may be supplied to the inner tube instead of air to mix the chicken. However, since the inert gas requires a higher cost than the air, it is more preferable to install the outer cylinder as described above, and then recirculate the inert body inside the outer cylinder to use it. In addition, the inert gas can be used without limitation as long as it does not react with the chicken, but it is preferable to use nitrogen, which is inexpensive and easy to handle.

The flavor supply unit 400 is positioned between the gas supply unit and the nozzle of the inner cylinder to include the spice component vaporized in the inert gas. The conventional spice use is to grind the spices finely and mix them directly with the brine solution, but this can reduce the quality of the sweet meat by leaving a residue of the crushed spices, and the crushed spices are agglomerated between the muscles of the chicken to be uniform. It has the disadvantage that it does not become a single dye. Therefore, in the present invention, it is possible to add the flavor of the spice to the chicken without directly adding the flavor component to the inert gas. At this time, it is preferable that the flavor supply unit 400 has a cross-sectional area of 10 to 100 times larger than that of a pipe through which the inert gas passes in order to increase the residence time of the inert gas, and the inlet of the inert gas on one side of the flavor supply unit is installed, and an outlet of an inert gas is installed on the other side so that the inert gas passes through the flavor supply unit, so that the volatile component of the spice can be mixed with the inert gas. In addition, the flavor supply unit 400 may load a plurality of spices by installing a plurality of partitions, and it is also possible to further increase the residence time of the inert gas by installing a plurality of partitions in a zigzag manner.

Spices used in the flavor supply unit 400 may be used without limitation as long as they are spices that can enhance the flavor of chicken, but pepper, rosemary, thyme, lavender, mint, dill, lemon balm, basil, oregano, coriander, cumin, vanilla And it may include one or more selected from the group of cinnamon.

The ozone supply unit 500 is a part that supplies ozone to the inert gas, and is supplied to the chicken together with the inert gas to decompose sulfur compounds and trimethylamine, which are causes of fishy smell. In the case of the chicken, it has a unique odor, and much effort is being made to remove it. In the present invention, it is possible to reduce the peculiar smell of chicken by supplying ozone that can be removed by reacting with the trimethylamine and sulfur compound.

The first salting step may be performed for 1 to 5 hours at a temperature of 5 to 20 ℃. If the primary salting is carried out for less than 5 ℃ or less than 1 hour, the salting may not be complete and the flavor of the chicken may be deteriorated. can In addition, if it is carried out for more than 5 hours, the meat tenderizing action may be excessive and the texture may be deteriorated.

As described above, the first salted chicken may be subjected to a washing process. Through the washing process, the excess first salting solution present on the surface of the chicken may be removed, and at this time, wastes of the chicken generated in the salting process of the chicken may be simultaneously removed.

After the washing is completed as described above, a second salting step may be performed (see FIG. 4 ). The second salting solution used at this time preferably contains a higher concentration of salt than the first salting solution. That is, the chicken of the present invention is salted with a salting solution having a low concentration of salt through the primary salting, and the salinity is increased on the surface with a high-concentration salting solution through the second salting. It is possible to produce chicken with excellent taste while having low salinity.

To this end, the second salt solution may include 3 to 10 parts by weight of salt, 1 to 5 parts by weight of pine mushroom extract, 0.1 to 5 parts by weight of sodium glutamate, 5 to 10 parts by weight of garlic extract, and 0.5 to 10 parts by weight of white pepper. have.

The salt is used to increase the texture by hardening the surface of the sweet meat while forming a high salt concentration on the surface of the chicken, and may contain 3 to 10 parts by weight higher than the first salting solution. When the salt is included in less than 3 parts by weight, the flavor of the chicken is weak and the surface hardening may not occur, and if it exceeds 10 parts by weight, it may be difficult to ingest due to high salinity.

The matsutake mushroom extract is included in the brine solution and is used to add flavoring flavor of the matsutake mushroom to the raw meat. In the case of a general matsutake mushroom extract, the matsutake mushroom is pulverized and then extracted using a method of solvent extraction, hot water extraction or osmotic extraction. , can be extracted using the residues generated.

In the case of the present invention, matsutake mushrooms are used, and matsutake mushroom slices and crushed matsutake mushrooms may be added in the process of adding seasoning to be described later. The non-edible part of these matsutake mushrooms is removed when trimming, and in the case of using an out-of-grade product, the damaged part is removed before use. However, even in the case of the non-edible part and the damaged part, since it has the same taste and aroma as the matsutake mushroom, it is preferable to extract and use it.

To this end, the matsutake mushroom extract comprises the steps of cutting the damaged part and the non-edible part of the matsutake mushroom; Washing the damaged part and the non-edible part, then immersing in ethanol at a concentration of 10-30% by weight and extracting for 5-10 hours; preparing an extract by separating the solids after the extraction is completed; and concentrating the extract from which the solids are separated to prepare a matsutake mushroom extract.

That is, through the above method, it is possible to prepare an ethanol extract of the damaged part and the non-edible part, and by including it in the second dyeing color, it is possible to add a high matsutake mushroom flavor to the raw meat. In addition, when only the damaged part and the non-edible part are insufficient, it is also possible to add and use the crushed matsutake mushroom.

The sodium glutamate is used to enhance the umami of the chicken and may include 0.1 to 5 parts by weight. When the sodium glutamate is included in an amount of less than 0.1 parts by weight, the umami taste enhancement effect by sodium glutamate does not appear, and when it exceeds 5 parts by weight, the umami taste may be felt due to excessive umami.

The garlic extract may contain 5 to 10 parts by weight as added to add garlic flavor while at the same time capturing the odor of chicken in the same manner as the garlic powder. However, due to the characteristics of the second salting solution that is sprayed in liquid form and matured for a certain period of time, it is preferable that it is produced as a liquid and has a certain antibacterial power, so unlike the first salting solution, garlic extract preferably garlic juice can be used. . In addition, when the garlic extract is included in less than 5 parts by weight, it is difficult to expect the effect of the garlic juice, and when it exceeds 10 parts by weight, the garlic type becomes too strong, so it may be difficult to ingest.

Since the white pepper is added to enhance the flavor of the chicken, unlike black pepper, it has a white color, so even when mixed with chicken, a foreign body feeling does not occur, so it is preferable to use it instead of black pepper.

The second salting step may include evenly spraying 1 to 20 parts by weight of the second salting solution on the surface relative to 100 parts by weight of the washed chicken. The first salting step was performed by immersing the chicken in the salting solution, but the second salting step may be performed by spraying the second dyeing color on the surface of the chicken in the same manner as in the conventional salting method. This is because the secondary salting solution may be excessive salting when immersed and salted as the secondary salting solution uses a higher concentration of salt and other phases compared to the first salting solution. In addition, after the second salting solution is sprayed, the chicken may be kneaded or kneaded so that the salting solution is evenly distributed on the surface of the chicken.

After the second salting step is completed as described above, the step of loading the chicken in the container after the second salting is completed; sealing the container and then removing the air in the container; and storing the container from which the air has been removed at a temperature of 2 to 30° C. for 1 to 30 hours. The aging step is a step of allowing the salting solution to penetrate easily while keeping the salted chicken for a certain period of time, and is a step of softening the muscles of the chicken. it is preferable In particular, when air is included in the inside, the chicken may be spoiled, so removing it can prevent the spoilage of the chicken or deterioration by microorganisms.

In addition, the aging step may be performed at a temperature of 2 ~ 30 ℃ for 1 ~ 30 hours. If it is carried out at a temperature of less than 1 hour or less than 2 ℃, it may not be aged, so chicken with a bad texture may be produced. .

The raw chicken meat after the salting process has been completed as described above may be cut to the size of the composition, and then loaded into a container. At this time, it is preferable to add the cut matsutake mushrooms for the flavor and taste of the matsutake mushrooms.

To this end, the step of adding the matsutake mushroom includes the steps of classifying the matsutake mushroom into a matsutake mushroom in which the cap part is not damaged and a matsutake mushroom in which the cap part is damaged; removing the damaged part of the matsutake mushroom in which the cap part is damaged, and then cutting it to a size of 1 to 5 mm to prepare a pulverized matsutake mushroom; preparing matsutake mushroom slices by longitudinally cutting the matsutake mushrooms in which the cap part is not damaged to a thickness of 0.5 to 2 mm; and adding 5 to 10 g of the crushed matsutake mushroom and 1 to 2 slices of the matsutake mushroom per 300 to 600 g of the raw meat.

In the case of the present invention, it is preferable to use non-grade matsutake mushrooms in order to lower the manufacturing cost. However, when packaging the chicken ribs, it is desirable to show the shape of the matsutake mushroom to increase the preference. It can serve to add flavor to the chicken ribs using the pine mushroom.

The matsutake mushroom whose cap is damaged may be cut to a size of 1-5 mm after removing the damaged part. Here, in the case of the damaged part, it can be combined with the non-edible part as shown above and used to prepare the matsutake mushroom extract. In addition, when the size is less than 1mm, it may be difficult to salvage the texture of the matsutake mushroom, and when it is cut to a size exceeding 5mm, it is uneconomical because a large amount must be included.

In the case of matsutake mushrooms whose cap is not damaged, slices of matsutake mushrooms can be prepared by cutting in the longitudinal direction to a thickness of 0.2 to 2 mm. When cut as described above, the shape of a matsutake mushroom can be represented, which can be seated on the upper part of the chicken ribs using the matsutake mushroom, giving a feeling of initial satisfaction and at the same time increasing the preference. In addition, in the case of such a matsutake mushroom slice, it is also possible to use the undamaged matsutake mushroom, but it is also possible to use a canned matsutake mushroom slice or to use a matsutake mushroom with a similar shape that is insufficient in quantity or needs to lower the price.

For the crushed matsutake mushroom and matsutake mushroom slices prepared as described above, 5-10 g of the crushed matsutake mushroom and 1-2 slices of the matsutake mushroom per 300-600 g of raw meat may be added. In the case of general chicken ribs, 300-600g of raw meat can make up one to two servings. Therefore, when it is added in the same ratio as above, the degree of preference can be maximized. When added below the above range, preference may decrease, and if included in excess of the above range, the cost of raw materials may increase and price competitiveness may decrease.

After the raw meat and matsutake mushrooms are charged as described above, seasoning may be added to the container to prepare chicken ribs using matsutake mushrooms. At this time, in the case of the seasoning, a commonly used seasoning for chicken ribs can be used, and in the present invention, it contains matsutake mushroom pulverized product and matsutake mushroom slices and is salted using matsutake mushroom extract for raw meat, so additional matsutake mushrooms are added to the seasoning. Even if you do not add pine mushroom, you can feel the strong flavor of the matsutake mushroom. Therefore, in the case of the seasoning, it may be mixed with raw meat and charged in the container, but it may be sealed and packaged separately from the raw meat, and packaged separately with other ingredients (vegetables, sweet potatoes, rice cake, etc.) constituting the chicken ribs. can be configured. In addition, when the chicken ribs are supplied to a specialty restaurant, it is also possible to package and sell only the chicken ribs.

Hereinafter, preferred embodiments of the present invention will be described so that those of ordinary skill in the art can easily implement them with reference to the accompanying drawings. In addition, in the description of the present invention, if it is determined that a detailed description of a related known function or a known configuration may unnecessarily obscure the gist of the present invention, the detailed description thereof will be omitted. In addition, certain features presented in the drawings are enlarged, reduced, or simplified for ease of description, and the drawings and components thereof are not necessarily drawn to scale. However, those skilled in the art will readily appreciate these details.

Example 1

After preparing 500 g of chicken thigh meat from which bones were removed, waste materials were removed from the surface and excess moisture was adsorbed with paper.

After replacing the inside of the expander with nitrogen. 500 g of rice bran was put into the expander, heated at a temperature of 230° C. at a pressure of 1.5 Mpa, and then rapidly reduced to atmospheric pressure to expand the rice bran. It was prepared by grinding the expanded rice bran.

Compared to 100 parts by weight of the expanded rice bran, 15 parts by weight of crushed matsutake mushroom, 15 parts by weight of ground pepper, 10 parts by weight of dried kelp powder, 3 parts by weight of cinnamon powder, 2 parts by weight of ginger powder, 5 parts by weight of onion powder, garlic powder A rice bran mixture was prepared by mixing 5 parts by weight, 8 parts by weight of salt, and 3 parts by weight of a spice mix mix and aging at a temperature of 5° C. for 5 hours.

The surface of 500 g of the chicken thigh meat was wrapped with a porous sheet having a pore size of 9 μm, and then 200 g of the rice bran mixture was applied to the surface.

The surface of the rice bran mixture was wrapped with a hygroscopic sheet composed of a nanofiber nonwoven fabric, a polymer absorbent body, and an outer shell, and then wrapped once again with a porous sheet having a pore size of 0.7 μm produced by stretching a fluororesin.

The chicken thigh meat wrapped with the sheet as described above was charged into a container made of a polymer film, the inside of the container was replaced with nitrogen, and then the pressure was reduced by removing the nitrogen inside.

After the decompression was completed, the vessel was aged by immersion in water at 5° C. for 7 days.

200 g of salt, 700 g of garlic powder, 600 g of onion powder and water were mixed to prepare 10 kg of a first salting solution.

5 kg of the aged chicken thigh meat was charged into the inner tube of the automatic salting device, and then 6 kg of the first salting solution was injected and sealed with the outer tube. After supplying 300 g of pepper powder, 200 g of oregano powder, and 500 g of rosemary powder to the flavor supply part of the automatic salting device, nitrogen was injected, and the nitrogen passing through the flavor supply part was supplied to 10 nozzles formed in the lower part of the inner barrel. The flesh and the salt solution were continuously mixed. In addition, a gas recovery device was installed at the upper part of the outer cylinder to recirculate the gas inside the outer cylinder to the flavor supply unit, and ozone generated from the ozone generator was mixed with the nitrogen and supplied.

The primary salting as described above was carried out at a temperature of 10° C. for 2 hours, and after the first salting was completed, the chicken was taken out from the inner container and then washed.

The non-edible parts and cut parts generated during the trimming of matsutake mushrooms were recovered, and then extracted by immersion in ethanol having a concentration of 25% by weight for 7 hours. After the extraction was completed, the solid was separated, and ethanol was evaporated to prepare a matsutake mushroom extract.

800 g of salt, 300 g of pine mushroom extract, 100 g of sodium glutamate, 600 g of garlic extract, and 100 g of white pepper were mixed with water to prepare 10 kg of a second salt solution.

Secondary salting was performed by spraying the second salting solution on the washed chicken, which was charged into an airtight container and the air inside was removed. Aging was carried out by storing the airtight container from which the internal air was removed at a temperature of 5° C. for 2 hours.

To 500 g of chicken thigh prepared as described above, 8 g of crushed matsutake mushroom and 1 slice of pine mushroom were added to prepare chicken ribs using pine mushrooms.

Example 2

The same procedure was performed except that the aging step using rice bran was not performed in Salsi Practical Example 1.

Example 3

The same procedure was performed except that rice bran was not used during aging in Example 1.

Example 4

In Example 1, the same procedure was performed except that the pine mushroom extract was not used in the second salt solution.

Example 5

It was carried out in the same manner as in Example 1, except that the second salting step was not performed.

Example 6

The same procedure was performed except that in Example 1, pulverized matsutake mushrooms and pine mushroom slices were not added to chicken thigh meat.

Experimental example

After adding a commercially available seasoning to the chicken ribs prepared by the method of Examples 1 to 6, it was heated using a frying pan, and then cut to a size of 2X2cm and prepared.

In order to investigate the taste and preference of the finished chicken ribs, 20 panel agents aged 25 to 35 years old with sensory test experience were constituted and scored out of 10 points for flavor, taste, texture, saltiness, and overall preference. The average values were obtained and compared, and are shown in Table 1. At this time, a score of 10 indicates the best quality, and a score of 1 indicates the poorest quality. In addition, statistical analysis was performed for all statistical analyzes using the ANOVA process of the SAS (Statistics Analytical System, USA, 1996) package program, and the significance (p<< 0.05) was tested.

incense taste texture Mushroom flavor overall sign Example 1 9.45 9.51 9.74 9.84 9.61 Example 2 6.49 4.59 4.11 8.54 6.16 Example 3 7.84 5.84 5.61 8.19 6.48 Example 4 4.19 6.51 8.16 3.84 6.17 Example 5 3.07 5.16 6.11 3.88 4.87 Example 6 2.56 6.16 8.58 2.49 4.11

As shown in Table 1, in the case of Example 1 of the present invention, it had a high taste and texture, and the flavor of the matsutake mushroom was excellent, and the overall preference was formed high. However, in the case of Example 2, which was not aged using rice bran in the pretreatment process, it was confirmed that the taste and texture were deteriorated and the preference was reduced, and in the case of Example 3 aged without using only rice bran, the preference was also reduced. appeared and it was possible to confirm the weakness of rice bran during ripening. In the case of Example 4 in which the matsutake mushroom extract was not used, the flavor of the matsutake mushroom was decreased, and the case of Example 5 in which the second salting step was not performed had a low degree of acceptance. In the final step, Example 6, in which pulverized matsutake mushrooms and matsutake mushroom slices were not added, was found to have the lowest acceptability.

In the above, preferred embodiments of the present invention have been illustrated and described, but the present invention is not limited to the specific embodiments described above, and it is common in the technical field to which the present invention pertains without departing from the gist of the present invention as claimed in the claims. Various modifications are possible by those having the knowledge of, of course, these modifications should not be individually understood from the technical spirit or prospect of the present invention.

100: inner tube
110: inert gas nozzle
120: mixed wings
200: outer cylinder
300: gas supply unit
400: flavor supply unit
500: ozone supply unit

Claims (4)

Preparing raw meat by bone-skating the trimmed chicken;
pre-treating the prepared raw meat;
salting the pre-treated raw meat and then refrigerated aging;
After the refrigeration aging is completed, cutting the raw meat and loading it in a container, and then adding the cut matsutake mushrooms; and
adding seasoning to the container and sealing;
In the method for producing chicken ribs using pine mushrooms comprising a,
The pre-processing step is
(a) wrapping the surface of the raw meat with a porous sheet;
(b) applying a rice bran mixture to the surface of the raw meat wrapped with the porous sheet;
(c) loading the raw meat coated with the rice bran mixture into a vacuum packaging container;
(d) immersing the vacuum packaging container loaded with the raw meat in water; and
(e) aging the raw meat immersed in the water for 5 to 10 days;
includes,
The step (a) is,
removing wastes on the surface of the raw meat and wrapping it with a first porous sheet;
includes,
The first porous sheet is a porous sheet having a pore size of 7 to 10㎛,
Step (b) is,
applying a rice bran mixture to the surface of the raw meat wrapped with the first porous sheet;
wrapping the surface of the rice bran mixture with a hygroscopic sheet; and
Wrapping the surface of the hygroscopic sheet with a second porous sheet;
includes,
The hygroscopic sheet,
a nonwoven surface layer in contact with the rice bran mixture;
a polymer absorber laminated on the surface layer; and
an outer skin layer laminated on the polymer absorber;
includes,
The second porous sheet is a sheet in which micropores having a size of 0.05 to 1 μm are formed by stretching a fluororesin,
The rice bran mixture is
removing rice husks by first milling rice;
separating rice bran from white rice by second milling the rice from which the rice husk has been removed;
After charging the rice bran into the expander, replacing the inside with an inert gas and swelling using a temperature of 200 ~ 250 ℃ and a pressure of 1 ~ 3Mpa;
grinding the expanded rice bran;
Compared to 100 parts by weight of the pulverized rice bran, 10-20 parts by weight of pine mushroom pulverized product, 10-30 parts by weight of ground pepper, 5-15 parts by weight of dried kelp powder, 1-5 parts by weight of cinnamon powder, 1-3 parts by weight of ginger powder preparing a rice bran mixture by mixing 1 to 10 parts by weight of onion powder, 1 to 10 parts by weight of garlic powder, 1 to 10 parts by weight of salt, and 1 to 10 parts by weight of a spice mixture;
aging the rice bran mixture at a temperature of 1 to 10° C. for 2 to 10 hours;
It is prepared by a method comprising
20-50 parts by weight of the rice bran mixture is applied based on 100 parts by weight of the raw meat,
The step (c) is,
loading the raw meat coated with rice bran into a vacuum packaging container;
replacing the inside of the vacuum packaging container with an inert gas; and
removing the inert gas inside the vacuum packaging container and then sealing the vacuum packaging container;
A method for producing chicken ribs using pine mushrooms, characterized in that it comprises a.
According to claim 1,
The step of adding the matsutake mushroom,
Classifying the matsutake mushroom into a matsutake mushroom in which the cap part is not damaged and a matsutake mushroom in which the cap part is damaged;
removing the damaged part of the matsutake mushroom in which the cap part is damaged, and then cutting it to a size of 1 to 5 mm to prepare a pulverized matsutake mushroom;
preparing matsutake mushroom slices by longitudinally cutting the matsutake mushrooms in which the cap part is not damaged to a thickness of 0.5 to 2 mm; and
adding 5 to 10 g of the crushed matsutake mushroom per 300 to 600 g of the raw meat and 1 to 2 slices of the matsutake mushroom;
A method for producing chicken ribs using pine mushrooms, comprising:
delete According to claim 1,
The step of curing the raw meat and then aging it,
a first salting step of washing the pre-treated raw meat and then immersing it in a first salting solution;
washing the chicken after the first salting is completed;
a second salting step of spraying a second salting solution on the surface of the washed chicken; and
Aging step of storing the secondary salted chicken at a temperature of 2 to 30 ℃ for 1 to 30 hours;
includes,
The first salt solution is
Contains 0.1 to 3.0 parts by weight of salt, 5 to 10 parts by weight of garlic powder and 5 to 10 parts by weight of onion powder,
The first salting step is,
Charging the trimmed raw meat into the inner cylinder of the automatic salting device;
adding 80 to 150 parts by weight of the first brine solution to the inner barrel compared to 100 parts by weight of the raw meat; and
After sealing the outer cylinder of the automatic salting device, mixing the raw meat and the first salting solution by supplying an inert gas for mixing from the lower part of the inner tube;
includes,
The first salting step is carried out at a temperature of 5 to 20 ℃ for 1 to 5 hours,
The automatic dyeing device,
Inner barrel in which raw meat and salt solution are charged;
an outer tube that surrounds the outside of the inner tube to spatially separate the inner tube from the outside;
a gas supply unit for supplying an inert gas for mixing to the inner cylinder;
a flavor supply unit positioned between the gas supply unit and the inner cylinder to add a vaporized spice component to the inert gas; and
an ozone supply unit positioned between the gas supply unit and the inner cylinder to supply ozone to the inert gas;
includes,
The inner pain is
Inert gas nozzles installed on the bottom surface of the inner cylinder, 2 to 30 are arranged at regular intervals;
mixing wings installed to extend in the central direction from the inner circumferential surface of the inner cylinder; and
a rotating means for rotating the inner cylinder;
including,
The nozzle is installed from the center of the inner cylinder to a distance of 1/2 of the radius of the inner cylinder,
The second salting solution,
Contains 3 to 10 parts by weight of salt, 1 to 5 parts by weight of pine mushroom extract, 0.1 to 5 parts by weight of sodium glutamate, 5 to 10 parts by weight of garlic extract, and 0.5 to 10 parts by weight of white pepper,
The matsutake mushroom extract,
Cutting the damaged part and the non-edible part of the matsutake mushroom;
Washing the damaged part and the non-edible part, then immersing in ethanol at a concentration of 10-30% by weight and extracting for 5-10 hours;
preparing an extract by separating the solids after the extraction is completed; and
concentrating the extract from which the solids are separated to prepare a matsutake mushroom extract;
It is prepared by a method comprising
The second salting step is,
evenly spraying 1 to 20 parts by weight of the second salting solution on the surface relative to 100 parts by weight of the washed raw meat;
includes,
The aging step is
charging the raw meat on which the secondary salting has been completed into a container;
sealing the container and then removing the air in the container; and
storing the container from which the air has been removed at a temperature of 2 to 30° C. for 1 to 30 hours;
A method for producing chicken ribs using matsutake mushrooms, comprising:

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