KR102367580B1 - Method for Manufacturing Spice Sauce for Chicken Rib - Google Patents

Abstract

The present invention relates to a method for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia, the method comprising mixing fermented tangja extract with tangja and sugar mixed with aronia powder and aged and fermented. producing an aronia mixture; A chicken rib material preparation process in which the fermented aronia mixture is immersed in the minced chicken ribs, so that the extract of the aronia mixture and the active ingredient of aronia are immersed in the chicken ribs; Onion, garlic, honey, millet powder, red pepper powder, bamboo salt, dried soy sauce, yellow turmeric powder, tomato and sodium glutamate are mixed and aged at 10℃ for 7 days; and a immersion and aging process in which the chicken ribs soaked in the chicken ribs material preparation process and the aged seasoning sauce are put, immersed for 12 hours, and aged at 5° C. for 3 days.
Accordingly, the present invention mixes the chicken ribs with aronia extract and ripens them so that the active ingredients of tangja and aronia are immersed in the chicken ribs. We provide chicken ribs that can be used as a healthy food by removing the fishy smell peculiar to chicken through a second aging process by mixing and increasing the texture of chicken regardless of gender and age.

Description

Method for manufacturing chicken ribs using sauce for chicken ribs containing tangja and aronia {Method for Manufacturing Spice Sauce for Chicken Rib}

The present invention relates to a method for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia, and more particularly, by mixing aronia with tangja extract and mixing and aging the chicken ribs, so that the active ingredient of tangja and aronia is chicken. Tangja and Aronia, which are immersed in the ribs and mixed with various seasonings such as dipping sauce and red pepper powder, are mixed with the aged chicken ribs to remove the fishy smell characteristic of chicken and provide soft meat quality through the second aging process. It relates to a method for manufacturing chicken ribs using a sauce for chicken ribs containing

In addition, the present invention removes the fishy smell of chicken by immersing and aging chicken ribs in a mixture of tangja and aronia, and a seasoning mixture of onion, garlic, honey, millet powder, red pepper powder, bamboo salt, dried soy sauce, tomato and yellow pollack powder It relates to a method of manufacturing chicken ribs using a sauce for chicken ribs containing tangja and aronia, which can ingest various nutrients such as anti-aging and prevention of adult diseases through the aronia mixture by mixing and secondary aging.

In general, chicken is softer, lighter in taste, better digested and absorbed than normal meat, and has high nutritional value, so it is widely used in cooking all over the world. The amino acids constituting the chicken contain a greater content of essential amino acids such as methionine and lysine compared to general meat. More specifically, if you look at the ingredients of 100g chicken, protein 19.8g, fat 14.1g, ash 0.6g, iron 1.2mg, vitamin A 140I.U. This kind of chicken has been widely used as a traditional food, and it is a familiar food that can be easily accessed around us.

Therefore, chicken is rich in essential amino acids, which promotes the activity of brain neurotransmitters and helps relieve stress. In addition, chicken breast contains 22.9% of protein, which is much higher than other animal foods, so it is used as an essential health food for athletes and models interested in weight control.

Among the parts of chicken, wings are effective for skin beauty and prevention of osteoporosis, and since they contain collagen, they are especially good for young women who seek beauty and want fair skin. These chicken-based dishes are cooked in a way that the broiler is cooked on a cooking plate with various vegetables and seasonings after removing the unfit for edible parts, leaving the bones, lean meat, and skin behind.

In particular, in order to remove the characteristic odor remaining from the chicken during cooking or to improve the texture of the chicken, no additional measures are taken, or the method of removing the peculiar smell of the chicken by strengthening the flavor of the seasoning is used. For this purpose, seasoning sauce is widely used to improve the meat quality and add flavor while eliminating the characteristic odor. When cooked according to the selection and mixing ratio of raw materials, this seasoning sauce not only influences the characteristics of its taste and meat quality, but also determines the taste of consumers. Accordingly, various seasoning sauces have been developed and marketed, but there is a demand for the development of a seasoning sauce capable of producing a special taste while eliminating the peculiar smell of meat.

In general, one of the factors that affects the quality of dakgalbi the most is the seasoning sauce for dakgalbi, and the existing dakgalbi sauce uses only red pepper paste, and the variety is not wide enough to satisfy the various needs of consumers. , strong spicy taste, salty taste, characteristic fermented odor, and rough physical properties. Therefore, when applied directly to various dishes, it has a disadvantage in lower palatability compared to Western sauces.

As the existing chicken ribs sauce, only red pepper paste is used, and the variety is not wide enough to satisfy the various needs of consumers. While consumers' preference for processed meat products made with traditional Korean seasoning is continuously increasing and showing a high level, in order to meet the changing needs of these consumers, it goes beyond the product range in the existing market to new and new products with stability and convenience You will need a variety of products. However, Gochujang, the main ingredient of dakgalbi sauce, has characteristics such as strong spicy taste, salty taste, unique fermented odor, and rough physical properties.

Therefore, the present applicant intends to propose a method for producing a seasoning sauce for chicken ribs that has the effect of preventing adult diseases so that the effective ingredients of aronia anti-inflammatory and antibacterial are contained while satisfying consumer preferences.

[Related technical literature]

Processed chicken ribs manufacturing method using chicken meat, deodeok and ginseng (Patent Publication No. 10-2013-0054514)

The present invention has been devised to solve the above problems, and the purpose is to mix and ripen chicken ribs by mixing aronia extract with tangja extract, so that the active ingredients of tangja and aronia are immersed in chicken ribs, chopped soy sauce, red pepper powder A method of manufacturing chicken ribs using a sauce for chicken ribs containing tender meat quality tangja and aronia by mixing a composition blended with various seasonings such as aged chicken ribs to the aged chicken ribs to remove the fishy smell through the second aging process. is to provide

In addition, the present invention removes the fishy smell of chicken by immersing and aging chicken ribs in a mixture of tangja and aronia, and a seasoning mixture of onion, garlic, honey, millet powder, red pepper powder, bamboo salt, dried soy sauce, tomato and yellow pollack powder By mixing and secondary aging, various nutrients such as anti-aging and prevention of adult diseases can be ingested through the aronia mixture. An object of the present invention is to provide a method for manufacturing chicken ribs using a sauce for chicken ribs.

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

In order to achieve the above object, the method for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia according to an embodiment of the present invention is a powder obtained by grinding aronia in a tangja extract fermented by mixing tangja and sugar. A process of mixing and aging fermentation to produce an aronia mixture; Dakgalbi material preparation process in which the fermented aronia mixture is immersed in the minced chicken ribs, so that the extract of the aronia mixture and the active ingredient of aronia are immersed in the chicken ribs; Onion 31 to 35% by weight, garlic 7 to 11% by weight, honey 4 to 7% by weight, wheat syrup 20 to 24% by weight, red pepper powder 6 to 10% by weight, bamboo salt 1 to 2% by weight, soy sauce 12 to 15% by weight, A seasoning sauce manufacturing process in which 0.5 to 1.5% by weight of yellow pollack powder, 2 to 4% by weight of tomatoes and 0.5 to 1.5% by weight of sodium glutamate (MSG) are mixed and aged at 10°C for 7 days; And 70 ~ 85% by weight of the chicken ribs soaked in the preparation of the chicken ribs material and 15 ~ 30% by weight of the aged seasoning sauce, immersed for 12 hours and aged at 5℃ for 3 days; including; It is characterized in that it is composed.

In addition, 33.12% by weight of onion, 9.94% by weight of garlic, 5.31% by weight of honey, 22.85% by weight of grain in the seasoning sauce manufacturing process of the method for manufacturing chicken ribs using the sauce for chicken ribs containing tangja and aronia according to an embodiment of the present invention. , red pepper powder 7.29% by weight, bamboo salt 1.66% by weight, darin soy sauce 14.89% by weight, yellow pollack powder 0.97% by weight, tomatoes 3.31% by weight, and sodium glutamate (MSG) 0.66% by weight are mixed, and chicken aged in the immersion and aging process It is characterized in that it is configured to be immersed by mixing 21.72% by weight of seasoning sauce with 78.28% by weight of ribs.

In the method for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia according to the present invention, the active ingredients of tangja and aronia are immersed in the chicken ribs by mixing aronia with tangja extract, mixing and aging the chicken ribs. , red pepper powder and other seasonings are mixed with aged chicken ribs to remove the fishy smell characteristic of chicken through the second aging process We offer chicken ribs that you can use.

In addition, the method for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia according to an embodiment of the present invention removes the fishy smell of chicken by immersing and aging the chicken ribs in a mixture of tangja and aronia, onion, garlic, By mixing it with a seasoning mixture of honey, millet, red pepper powder, bamboo salt, soy sauce and yellow pollack powder, and then aging it for the second time, you can consume various nutrients such as anti-aging and prevention of adult diseases through the aronia mixture, as well as unique sauces and seasonings. Consumption of chicken increases due to the addition of water, which improves productivity of farms and provides economic improvement to restaurants where chicken ribs are cooked.

In addition, the method for manufacturing chicken ribs using the sauce for chicken ribs containing tangja and aronia according to an embodiment of the present invention is selected by allowing the sauce and seasoning to be uniformly absorbed into the chicken ribs through the primary and secondary aging processes. It can taste, removes the fishy smell peculiar to chicken, weakens the spiciness of red pepper paste through the softness of the meat and the tomato added to the seasoning sauce, maintains the characteristic color and flavor, and adds the umami of the tomato to make chicken ribs with a differentiated texture. can provide

1 is a flowchart showing a process for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia according to the present invention.
2 to 3 are state diagrams of chicken ribs using a sauce for chicken ribs containing tangja and aronia according to the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail based on the accompanying drawings.

The chicken ribs using the sauce for chicken ribs containing tangja and aronia of the present invention is prepared by mixing aronia extract with tangja extract to ripen the chicken ribs to remove the fishy smell of chicken and to immerse the active ingredients of tangja and aronia into the chicken ribs. Ingestion of various nutrients such as anti-aging and prevention of adult diseases through soft meat and aronia mixture by mixing with onion, garlic, honey, grain syrup, red pepper powder, bamboo salt, chopped soy sauce, tomato and yellow pollack powder for secondary aging We offer chicken ribs that you can make.

Hereinafter, looking at the characteristics of the materials used for the chicken ribs sauce and seasoning of the present invention, first, Aronia is a shrub of the genus Rosaceae Aronia, mainly distributed in the wetlands of eastern North America. It is mainly cultivated for ornamental purposes or for food production. The fruit has a sour taste and is used in various foods such as jam, syrup, juice, and wine. It is known as one of the superfoods because it is rich in antioxidants such as polyphenols.

That is, aronia is a general term for shrubs belonging to the genus Rosaceae and Aronia genus of dicotyledonous plants, and it is the species with the highest anthocyanin content among berries of berries.

Aronia has the highest anthocyanin content among berries such as elderberry, raspberry, and blueberry. According to the US Department of Agriculture's 'Anthocyanin ?t Comparison Study Results for Different Berries', aronia contains 1480mg of anthocyanin per 100g. This is higher than 92mg per 100g of raspberry and 386mg per 100g of blueberry. Due to its high anthocyanin content, it has excellent antioxidant action and excellent anticancer effect. etc. are effective.

In addition, aronia contains anthocyanin, which is a powerful anticancer substance that suppresses free radicals in the body and has anti-inflammatory and anticancer action. It helps a lot in prevention, and also, anthocyanins remove free radicals, which are skin aging substances, and supply vegetable essential oils.

In addition, it acts as an antioxidant in collagen and lipid layer, promotes insulin production, lowers glycated lipid protein, a substance that induces diabetic complications, is good for diabetes, and is good for dementia by removing hemotoxins that damage brain nerve cells, and anthocyanins It is a pigment of the flavonoid family. This flavonoid-based pigment prevents cholesterol from accumulating in blood vessels and lowers cholesterol levels, helping to prevent cardiovascular disease and stroke.

Taengja refers to the fruits and fruits that grow on the deciduous tree belonging to the rhubarb family. Tangja contains vitamin ABC, etc., so it is effective for skin cell regeneration, preventing skin aging, and improving atopic dermatitis. Good for improvement and rich in potassium, it lowers blood pressure and cholesterol levels by releasing harmful sodium from the body.

In addition, vitamin A (letterol. beta-carotene) contained in Taengja protects the eyes, improves eyesight, is good for cataracts and arteriosclerosis, and is rich in vitamin ABC (niacin, ribofolbin, thiamine, beta-carotene), so cholesterol levels It is good for cardiovascular disease by lowering blood pressure and dilating blood vessels.

Onion is a plant belonging to the genus Allium and Allium in the daffodil family. Nutritional components are water 90.4%, protein 1%, fat 0.1%, carbohydrate 7.6%, and 100g of onion contains 7mg of vitamin C, 15mg of calcium, and 30mg of phosphorus. Onions have a strong pungent odor and pungent taste, which eliminates the smell of meat or fish. This irritating odor is due to propyl allyl disulfide and allyl sulfide, which irritate the mucous membranes of the eyes and cause tears.

Garlic inhibits cholesterol synthesis by blocking the activity of enzymes that make fat in the liver. It also has the effect of excreting cholesterol that has entered the body through other foods. Therefore, eating garlic can reduce blood cholesterol and triglyceride levels, helping to treat vascular diseases such as hyperlipidemia, arteriosclerosis, and high blood pressure.

Starch syrup is manufactured by processing corn and extracting starch through a refining process. It is more viscous than sugar, so it is widely used for confectionery and luster.

Darin soy sauce is soy sauce obtained by fermenting soybeans. Soybean paste is soaked in salt water, fermented to taste, and then soybean paste and soy sauce are separated, and only soy sauce is decocted.

Tomatoes contain vitamin C that helps metabolism, vitamin B that helps break down fat, various vitamins such as lycopene, folic acid, biotin, and niacin that act as antioxidants, and minerals such as calcium and iron necessary for hematopoiesis. As well as other essential amino acids, it is nutritionally excellent, and it is a food with physiological functions such as taste, antioxidant and anticancer. It maintains the freshness and flavor and further enhances the umami of tomatoes.

Hwangtae refers to the dried pollack dried dozens of times in the cold winter sea breeze and repeatedly dried.

The ingredients such as methionine and lysine, which are abundantly contained in Hwangtae, help the rapid decomposition and excretion of alcohol, and have an excellent effect in relieving the fatigue of the damaged liver, thereby relieving a hangover. It is said to have a good effect on blood vessel health because it is rare.

The tryptophan component of Hwangtae promotes the secretion of serotonin, known as the happiness hormone, and has an excellent effect in improving brain health and brain function. becomes this Although the caloric content of Hwangtae is 370 calories per 100g, it is rather high, but because it is rich in protein and low in fat, it is helpful for weight loss diet.

The method for producing chicken ribs using the sauce for chicken ribs containing tangja and aronia of the present invention largely provides healthy chicken ribs through an aronia mixture preparation process, a seasoning sauce preparation process, immersion and aging process.

Hereinafter, as shown in the accompanying FIG. 1, the detailed process and characteristics of manufacturing chicken ribs using the sauce for chicken ribs containing tangja and aronia according to the present invention are as follows.

1. Preparation of aronia mixture

(1) Preparation of materials

Considering the moisture content, prepare 10 kg of tangja, 10 kg of sugar, and 3 kg of aronia powder.

(2) Preparation of tangja extract

After washing the sticky part of the tangja with flour or baking soda, remove the water and dry it, cut the tangja in half, apply 1-3cm of sugar to the bottom of the container, add 2/3 of the tangja and add sugar Then, put 1/3 of the remaining tangja on it, add the remaining sugar, and mature and ferment for 4 months in a cool place out of sunlight to produce tangja extract.

Thereafter, if necessary, by separating the aged and fermented tangja ingredients and fermented taengja fermented broth, the tangja enzyme can be aged for two more months.

Additionally, after applying 1-3 cm to the bottom of the container, put in the whole amount of tangja, mix 2/3 of sugar, cover with sugar, and when fermentation starts, the covered sugar turns white and gradually disappears, 1/3 of the remaining sugar Pour and seal and ferment for 4 months. After fermentation, the ingredients are filtered and only the undiluted solution is aged for an additional 2 months.

On the other hand, if the sugar is spread on the bottom of the container to a thickness of 1 to 3 cm, it provides an effect of keeping the temperature in the container constant by blocking heat, cold, or bad energy rising from the bottom to the container.

(3) Preparation of aronia mixture

The aronia powder is mixed with the fermented Taengja extract, aged for 15 days and fermented to produce an aronia mixture containing the fermented Taengja fermented solution.

(4) Raw chicken aging process

Put the chicken cut into 3cm × 3cm size in a container, let the aronia mixture submerge, and immerse for 8 hours so that the tangja extract of the aronia mixture and the active ingredient of aronia soak into the chicken ribs. Prepare the ingredients for the ribs.

2. The seasoning sauce manufacturing process,

(1) Material preparation stage

Prepare onion, garlic, honey, brown rice, red pepper powder, bamboo salt, dried soy sauce, yellow turmeric powder, tomato and sodium glutamate (MSG).

(2) mixing process

Onion 31 to 35% by weight, garlic 7 to 11% by weight, honey 4 to 7% by weight, wheat syrup 20 to 24% by weight, red pepper powder 6 to 10% by weight, bamboo salt 1 to 2% by weight, soy sauce 12 to 15% by weight, 0.5 to 1.5% by weight of yellow pollack powder, 2 to 4% by weight of tomatoes, and 0.5 to 1.5% by weight of sodium glutamate (MSG) are mixed.

More specifically, the composition required for preparing the seasoning sauce is 33.12% by weight of onion, 9.94% by weight of garlic, 5.31% by weight of honey, 22.85% by weight of grain syrup, 7.29% by weight of red pepper powder, 1.66% by weight of bamboo salt, 14.89% by weight of soy sauce, and 0.97% by weight of yellow pollack powder. %, tomato 3.31% by weight and sodium glutamate (MSG) 0.66% by weight is preferably configured by mixing.

(3) Aging process

The mixed seasoning sauce is aged at 10° C. for 7 days to prepare the seasoning sauce.

3. Immersion and Aging Process

70 to 85% by weight of the raw chicken aged in the aronia mixture manufacturing process and 15 to 30% by weight of the aged seasoning sauce are added and immersed for 12 hours.

Thereafter, the chicken ribs soaked for 12 hours are aged at 5° C. for 3 days.

More specifically, it is preferable to mix 21.72% by weight of seasoning sauce with 78.28% by weight of the aged chicken ribs to be immersed.

Example: Preparation of Samples

Prepare the sample according to the embodiment in the same manner by preparing the washed chicken ribs and varying the composition ratio of the sauce, which is a seasoning, immersion and aging, the soaked chicken ribs, and the sauce.

[Example 1]

Aged chicken ribs, onion 33.12% by weight, garlic 9.94% by weight, honey 5.31% by weight, wheat flour 22.85% by weight, red pepper powder 7.29% by weight, bamboo salt 1.66% by weight, soy sauce 14.89% by weight, yellow pollack powder 0.97% by weight, tomato 3.31% by weight and sodium glutamate (MSG), 0.66% by weight, immersed in a mixed seasoning sauce, and then 78.28% by weight of aged chicken ribs are mixed with 21.72% by weight of seasoning sauce, and the chicken ribs are heated on a hot plate to prepare chicken ribs.

[Example 2]

Aged chicken ribs are immersed and aged in a seasoning sauce mixed with onion, garlic, honey, millet, red pepper powder, bamboo salt, dried soy sauce, yellow pollack powder, tomato and sodium glutamate (MSG), and tomatoes in seasoning sauce for the same weight of chicken ribs Prepared with 4.06% by weight and 0.22% by weight of yellow pollack powder, 78.28% by weight of aged chicken ribs of the same weight and 21.72% by weight of seasoning sauce are mixed to prepare chicken ribs by heating the chicken ribs on a hot plate.

That is, Example 2 was carried out by preparing a seasoning sauce in the same procedure as in Example 1 by changing the contents of tomato and yellow pollack powder when preparing the seasoning sauce.

[Example 3]

Aged chicken ribs are immersed and aged in a seasoning sauce mixed with onion, garlic, honey, millet, red pepper powder, bamboo salt, dried soy sauce, yellow pollack powder, tomato and sodium glutamate (MSG), and tomatoes in seasoning sauce for the same weight of chicken ribs Prepared with 2.09% by weight and 2.19% by weight of turmeric powder, 78.28% by weight of aged chicken ribs of the same weight and 21.72% by weight of seasoning sauce are mixed to prepare chicken ribs by heating the chicken ribs on a hot plate.

That is, Example 3 was performed by preparing a seasoning sauce in the same procedure as in Example 1 by changing the contents of tomato and yellow pollack powder when preparing the seasoning sauce.

sensory evaluation

According to the above embodiment, the taste was checked to eat chicken ribs as a sauce for a sensory test and bread for 50 men and women over 20 years old, and the results are shown in Table 1 below.

In other words, on a 5-point scale, spicy (1: very strong, 2: strong, 3: moderate, 4: slight, 5: not very), salty (1: very strong, 2: strong, 3: normal, 4: slight) A sensory test was conducted based on preference (1: very bad, 2: bad, 3: average, 4: good, 5: very good).

Sensory evaluation result division spicy salty taste full symbol Example 1 3.46 1.93 4.92 4.93 Example 2 2.27 2.37 4.82 4.76 Example 3 4.12 1.45 4.34 4.41

As shown in Table 1, Examples 1 to 3 of the present invention generally received a good evaluation in terms of overall acceptance, but it was confirmed that the spicy taste was reduced according to the tomato content and the salty taste was neutralized.

The present invention above is not limited by the above-described embodiments, and various modifications and changes may be made by those skilled in the art, which are also included in the spirit and scope of the invention, which is not defined in the appended claims. .

Claims (3)

A step of mixing and aging fermented aronia powder with aronia extract, which is aged and fermented by mixing tangja and sugar to produce an aronia mixture;
A chicken rib material preparation process in which the fermented aronia mixture is immersed in the minced chicken ribs, so that the extract of the aronia mixture and the active ingredient of aronia are immersed in the chicken ribs;
Onion 31 to 35% by weight, garlic 7 to 11% by weight, honey 4 to 7% by weight, wheat syrup 20 to 24% by weight, red pepper powder 6 to 10% by weight, bamboo salt 1 to 2% by weight, soy sauce 12 to 15% by weight, A seasoning sauce manufacturing process in which 0.5 to 1.5% by weight of yellow pollack powder, 2 to 4% by weight of tomatoes, and 0.5 to 1.5% by weight of sodium glutamate (MSG) are mixed and aged at 10°C for 7 days; and
Including the immersion and aging process in which 70 to 85% by weight of chicken ribs soaked in the preparation of the chicken ribs material and 15 to 30% by weight of the aged seasoning sauce are added, immersed for 12 hours and aged at 5°C for 3 days Method for producing chicken ribs using sauce for chicken ribs containing tangja and aronia, characterized in that
The method of claim 1,
33.12% by weight of onion, 9.94% by weight of garlic, 5.31% by weight of honey, 22.85% by weight of grain syrup, 7.29% by weight of red pepper powder, 1.66% by weight of bamboo salt, 14.89% by weight of soy sauce, 14.89% by weight of turmeric powder, 3.31% by weight of tomato in the seasoning sauce manufacturing process A method for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia, characterized in that it is composed of a mixture of weight% and sodium glutamate (MSG) 0.66% by weight.
The method of claim 1,
In the immersion and aging process
A method for producing chicken ribs using a sauce for chicken ribs containing tangja and aronia, characterized in that it is immersed by mixing 21.72% by weight of seasoning sauce with 78.28% by weight of aged chicken ribs.

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