KR102561208B1 - Chicken breast processed food that can be used as meat paper or patty - Google Patents

Abstract

The present invention relates to a processed chicken breast food that can be used as meat paper or patties and a method for manufacturing the same. Chicken breast processed food that can be used as a patty can be provided.
In addition, raw material preparation step of preparing chicken breast, onion, garlic and other raw materials; Grinding step of grinding chicken breast, onion and garlic; Blending step of blending pulverized chicken breast, onion and garlic and other raw materials; A molding step of molding the mixture into a paper shape; It is possible to provide a method for manufacturing chicken breast processed food that can be used as meat paper or patties, including a heating step of steaming the molded product and a freezing step of freezing the heated molded product.

Description

Chicken breast processed food that can be used as meat paper or patty and its manufacturing method {Chicken breast processed food that can be used as meat paper or patty}

The present invention relates to a processed chicken breast food that can be used as meat paper or patties and a method for manufacturing the same, and more particularly, to meat paper or patties that can be consumed without worrying about flour allergy and that allows high-protein chicken breasts to be consumed healthily and deliciously. It relates to a possible chicken breast processed food and a manufacturing method thereof.

Pizza is an example of a food that can be easily eaten in line with the recent trend as the number of single-person households increases.

In general, pizza is manufactured by molding flat, round bread-shaped dough in a pan, fermenting it, applying cheese thereon, topping it with tomato sauce and various materials, and baking it in an oven.

Topping ingredients are also important in determining the taste of pizza, but the most important ingredient is pizza dough. Briefly describing a conventional manufacturing method of pizza dough, after mixing additives such as flour, water, yeast, and salt in an appropriate ratio, a kneading process is performed for a certain period of time using a kneader. Thereafter, through a process of aging the kneaded dough at room temperature for a predetermined time, pizza dough having an appropriate thickness and size is completed.

However, in the case of pizza dough according to the prior art, it is difficult to produce a special taste and aroma because wheat flour is the main component and no other ingredients are added except for a predetermined additive, so some of the eaters do not eat the pizza dough. In many cases, there was a problem in that waste of materials and food waste were generated accordingly.

In addition, consumers with wheat allergies have limitations in not being able to eat even if they want to eat, and recently, in addition to simple foods, well-being diets or diet diets have become a trend, but there is a problem that is not suitable for well-being diets or diet diets because wheat is the main ingredient.

Therefore, it is necessary to develop a paper that can be used for pizza dough, salad, burrito, etc., so that even consumers with wheat allergies can consume it without worry and can provide it as a well-being diet and diet menu.

On the other hand, chicken breast is a high-protein, low-calorie food, but consumption is sluggish, and it is necessary to develop products that can activate consumption.

In order to solve the above problems, the present invention makes meat paper or patties with chicken breast instead of wheat flour, so that it can be consumed without worrying about wheat allergy and can be used as meat paper or patties to eat high-protein chicken breast in a healthy and delicious way. The purpose is to provide a chicken breast processed food and a manufacturing method thereof.

In order to solve the above problems, the chicken breast processed food that can be used as meat paper or patties according to an embodiment of the present invention is meat paper, characterized in that it is made of a combination containing chicken breast, onion, garlic and other raw materials. Alternatively, chicken breast processed foods that can be used as patties can be provided.

Here, the blend is characterized in that it comprises 75 to 85 parts by weight of the chicken breast, 5 to 15 parts by weight of onion, 0.1 to 1 part by weight of garlic and 3.31 to 17.2 parts by weight of other raw materials.

In addition, the other raw materials may include at least one of sauce, processed starch product, sugar, black pepper powder, carrageenan, sodium L-glutamate, spicy seasoning, Aromax-P, chicken seasoning, bulgogi flavor seasoning, and food additive mixtures. .

In addition, the mixture is the chicken breast 75 to 85 parts by weight, onions, 5 to 15 parts by weight, garlic 0.1 to 1 parts by weight, sauce 1 to 5 parts by weight, starch products 1 to 5 parts by weight, sugar 0.5 to 2 parts by weight , 0.05 to 0.5 parts by weight of black pepper powder, 0.05 to 0.5 parts by weight of carrageenan, 0.05 to 0.5 parts by weight of sodium L-glutamate, 0.5 to 2 parts by weight of spicy seasoning, 0.05 to 0.5 parts by weight of Aromax-P, 0.05 to 0.5 parts by weight of chicken seasoning It is characterized in that it comprises 0.01 to 0.2 parts by weight of bulgogi flavor seasoning and 0.05 to 0.5 parts by weight of a food additive mixture.

In addition, the formulation may further include more cabbage powder.

In addition, the formulation is characterized in that the bangah leaf liquid is applied and aged.

In addition, the method of manufacturing chicken breast processed food that can be used as meat paper or patties according to an embodiment of the present invention includes a raw material preparation step of preparing chicken breast, onion, garlic and other raw materials; Grinding step of grinding chicken breast, onion and garlic; Blending step of blending pulverized chicken breast, onion and garlic and other raw materials; A molding step of molding the mixture into a paper shape; It is possible to provide a method for manufacturing chicken breast processed food that can be used as meat paper or patties, including a heating step of steaming the molded product and a freezing step of freezing the heated molded product.

In addition, a packaging step of packaging the frozen molding may be further included.

In addition, the heating step is characterized in that the molded article is steamed at 76 to 100 ℃ for 110 to 180 seconds.

In addition, the freezing step is characterized in that the heated molding is frozen for 10 to 30 minutes at -30 to -40 ° C.

In addition, the blending step is characterized by additionally blending the gombo cabbage powder.

In addition, after the molding step, it may further include a maturing step of applying and aging the banga leaf liquid on the surface of the molding.

Chicken breast processed food that can be used as meat paper or patties and a method for manufacturing the same according to an embodiment of the present invention as described above by making meat paper that can be used for pizza dough, salad, burrito, etc. with chicken breast instead of wheat flour, You can consume it without worrying about allergies, and you can eat chicken breast with high protein in a healthy and delicious way.

In addition, consumption of chicken breast meat, which has been sluggish in the chicken meat market, can be activated.

In addition, it can be provided as a healthy food such as a patty that can solve a well-being diet and diet at once.

1 is a flowchart schematically showing a method for manufacturing a chicken breast processed food that can be used as meat paper or patties according to an embodiment of the present invention.
Figure 2 is a flow chart showing a manufacturing method further comprising a aging step in Figure 1;

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various transformations may be applied and various embodiments may be applied. In addition, the content described below should be understood to include all conversions, equivalents, or substitutes included in the spirit and scope of the present invention.

In the following description, terms such as first and second are terms used to describe various components, and are not limited in meaning per se, and are used only for the purpose of distinguishing one component from another.

Like reference numbers used throughout this specification indicate like elements.

Singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In addition, terms such as "include", "include" or "have" described below are intended to designate that features, numbers, steps, operations, components, parts, or combinations thereof described in the specification exist. should be construed, and understood not to preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIGS. 1 and 2 attached.

Chicken breast processed food that can be used as meat paper or patties according to an embodiment of the present invention can be prepared by shaping and steaming the mixture and then freezing it. The mixture may include chicken breast, onion, garlic and other ingredients. there is.

Chicken breast is a base material for meat papers or patties, replacing the role of wheat flour, so that consumers with wheat allergies can consume it without worry. may be Chicken breast is the least fat part of chicken, rich in protein and not greasy, so it has a light and soft taste and can be easily digested and absorbed.

This chicken breast may include 75 to 85 parts by weight, preferably one containing 80.83 parts by weight, but is not limited thereto.

If the chicken breast is less than 75 parts by weight, the formability and taste of the processed food may deteriorate, and if it exceeds 85 parts by weight, the taste may become stronger and the preference may decrease, and rather, problems may occur in paper molding.

Onions can impart sweetness to processed foods and improve texture, and may be included in 5 to 15 parts by weight, preferably including 10.11 parts by weight, but are not limited thereto.

If the onion is less than 5 parts by weight, the taste and flavor may be deteriorated, and if it is greater than 15 parts by weight, the mixture becomes tough and problems may occur in the molding of processed foods.

Garlic is to catch the fishy smell of chicken breast and improve the flavor, and may be included in 0.1 to 1 part by weight, preferably including 0.51 part by weight, but is not limited thereto.

If garlic is less than 0.1 parts by weight, the masking effect is insignificant, and if it exceeds 1 part by weight, the taste of garlic can be felt strongly and the degree of preference may be reduced.

Other ingredients are added to improve the taste, aroma, and moldability of processed foods, such as sauces, processed starch products, sugar, black pepper powder, carrageenan, sodium L-glutamate, spicy seasoning, Aromax-P, chicken seasoning, and bulgogi. It may include one or more of taste seasoning and food additive mixture, preferably including all, but is not limited thereto.

These other raw materials may include 3.31 to 17.2 parts by weight, may include 8.55 parts by weight, but are not limited thereto.

More specifically, other raw materials include 1 to 5 parts by weight of sauce, 1 to 5 parts by weight of processed starch products, 0.5 to 2 parts by weight of sugar, 0.05 to 0.5 parts by weight of black pepper powder, 0.05 to 0.5 parts by weight of carrageenan, and 0.05 to 0.05 parts by weight of sodium L-glutamate. 0.5 parts by weight, 0.5 to 2 parts by weight of spicy seasoning, 0.05 to 0.5 parts by weight of Aromax-P, 0.05 to 0.5 parts by weight of chicken seasoning, 0.01 to 0.2 parts by weight of bulgogi flavor seasoning, and 0.05 to 0.5 parts by weight of a food additive mixture. 3.03 parts by weight of sauce, 20.02 parts by weight of processed starch products, 1.01 parts by weight of sugar, 0.10 parts by weight of black pepper powder, 0.25 parts by weight of carrageenan, 0.20 parts by weight of sodium L-glutamate, 1.26 parts by weight of spicy seasoning, 0.25 parts by weight of Aromax-P It may include, but is not limited to, 0.20 parts by weight of chicken seasoning, 0.08 parts by weight of bulgogi flavor seasoning, and 0.15 parts by weight of a food additive mixture.

The sauce is a cheese-flavored sauce to improve flavor and taste. Purified water, starch syrup, mayonnaise, milk, whipped cream, sugar, refined salt, modified starch, flour, Parmesan cheese, garlic, other processed products, buttery cheese powder, powder Milk cream, processed butter, cheese-flavored paste, cheese flavored bar, cheese-flavored powder, onion powder, xanthan gum, black pepper powder, parsley flakes, paprika extract pigment, cheese oil, vitamin B1 lauryl sulfate, alcohol and paraoxybenzoate preservatives) may include two or more, and it is preferable to include all of them, but is not limited thereto.

Starch processed products are added to improve the texture of the product and enable molding of the mixture. If it is less than 1 part by weight, it may be difficult to mold the mixture into a desired shape, and if it is more than 5 parts by weight, moldability may be reduced, taste and shape Etc., the degree of preference may be lowered.

Sugar imparts sweetness to processed foods, and if it is less than 0.5 parts by weight, the sweetness may be insignificant and the degree of preference may be reduced. there is.

Black pepper powder is to control the fishy smell of chicken breast and improve the flavor. If it is less than 0.05 parts by weight, the above effect cannot be achieved, and if it is more than 0.5 parts by weight, the fragrance becomes too strong and can harm the taste of processed foods. there is.

Carrageenan forms a gel to prevent the outflow of juice from chicken breast and improves the chewy taste of processed foods by increasing the texture. there is.

Sodium L-glutamate is to improve flavor and umami, and when less than 0.05 parts by weight, the flavor enhancing effect may be insignificant.

Spicy seasoning is added for flavor and color, and may include cayenne pepper, oleoresin black pepper, oleoresin capsicum, and paprika-extracted pigment. If it is less than 0.5 parts by weight, the effect of improving flavor and color is insignificant, and if it is more than 2 parts by weight, the taste becomes too strong, and the overall taste may deteriorate.

Aromax-P is intended to improve umami, and when it is less than 0.05 parts by weight, the umami-enhancing effect may be insufficient.

Chicken seasoning is intended to improve the flavor through chicken taste. If it is less than 0.05 parts by weight, the effect of improving the flavor is insignificant, and if it is more than 0.5 parts by weight, the overall taste balance may be disturbed.

Bulgogi flavor seasoning improves the flavor through the taste of bulgogi. If it is less than 0.01 part by weight, the effect of improving the flavor is insignificant, and if it is more than 0.2 part by weight, the balance of the overall taste may be disturbed.

The food additive mixture increases binding force, improves yield, and imparts elasticity, and may be Polymix-CS (phosphate), but is not limited thereto. At this time, if less than 0.05 parts by weight, the above effects are reduced, and if more than 0.5 parts by weight, the texture may be rather deteriorated.

In addition, the formulation may further include more cabbage powder, which is a powdered extract extracted from more cabbage, which can improve the stability of processed foods. It contains antioxidants such as phenolic acid, and contains vitamins C and K.

The Kombo cabbage extract is prepared by cutting the Kombo cabbage and soaking it in salt water, steaming the immersed Gombo cabbage, aging and drying the steamed Gombo cabbage, extracting the dried Gombo cabbage extract, and extracting the Kombo cabbage extract. It can be prepared through the step of lyophilizing the extract to powder.

In the step of cutting the morel cabbage and immersing it in brine, the astringent and bitter taste can be removed by immersing the cut morel cabbage in salt water, and the steaming time can be shortened by soaking the morel cabbage.

The step of cutting and steaming the gombo cabbage can be steamed a total of three times.

Specifically, gombo cabbage can be steamed at 60 ° C for 20 minutes, steamed at 80 ° C for 15 minutes, and steamed at 90 ° C for 10 minutes.

This can prevent the nutritional components of gombo cabbage from being destroyed and deformed by sudden temperature changes.

In addition, if the steaming time for each of the three times is not observed and the steaming is carried out for too long, it is difficult to maintain the shape of the cabbage and it may take too long to dry. Also, if the steaming time is too short, the bitter taste may not be removed.

In the step of aging and drying the steamed morel cabbage, the steamed morel cabbage may be aged and dried at 40 to 45 ° C. for 2 to 3 hours.

If you dry it for more than 3 hours here, there is a disadvantage that the moisture of the morel cabbage is too much and the time for extraction increases.

In the step of extracting the extract of the dried morel cabbage, the extract can be extracted by adding distilled water six times as much as the amount of the dried morel cabbage to the dried morel cabbage and extracting at 80 ° C. for 2 to 3 hours.

In the step of lyophilizing the extracted morel cabbage extract to powder, it is possible to prepare a morel cabbage powder by freeze-drying and powdering the extracted morel cabbage extract.

The gombo cabbage powder is prepared in this way and added to the formulation in a state in which the characteristic aroma, bitterness and astringency are reduced, so that the efficacy can be exhibited without affecting preference such as taste.

This Kombo cabbage powder may contain 0.5 to 3 parts by weight, because it may be difficult to effectively exhibit the above-described effects outside the above range.

In addition, the formulation may be made by applying bangah leaf liquid in a molded state and maturation.

Here, Banga leaf liquid catches the odor and fishy smell of chicken breast through aging, improves the safety of intake through sterilization and disinfection such as antibacterial and anti-inflammatory, and enhances the taste and appetite to improve the preference.

Banga leaf liquid can be prepared by adding water to dried banga leaves, adding stevia powder, adding lactic acid bacteria, naturally fermenting at room temperature, and filtering.

Banga leaf promotes digestion, softens the inside, and is rich in vitamins and minerals, so it can supplement nutrients that are easily lacking during dieting, and its unique scent close to that of perilla leaves can stimulate the appetite. In addition, it contains bonoi and essential oil components, so it can have antibacterial action. It also contains ingredients that inhibit the secretion of gastric juice, which helps relieve symptoms of vomiting and nausea. It has an excellent effect on removing active oxygen and has a warm nature.

Stevia powder can be used as a sugar substitute because it has a sweet taste and can lower insulin levels.

Here, 35 to 45 parts by weight of stevia powder may be added to 100 parts by weight of banga leaves, and the lactic acid bacteria may include Lactobacillus paracasei and Lactobacillus fermentum.

In addition, if the stevia powder is less than 35 parts by weight relative to 100 parts by weight of banga leaf, it may be reduced to the fishy taste removal function, and the unique fragrance of banga leaf is too strong, which can rather harm the taste, and if it exceeds 45 parts by weight, the sweetness It can be too strong and the cool taste can be diminished.

Such banga leaf liquid is applied to the surface of the formulation and absorbed into the formulation through aging, thereby effectively exhibiting the above effect.

The manufacturing method of the processed food described above will be described in more detail below.

1 is a flow chart schematically showing a manufacturing method of chicken breast processed food that can be used as meat paper or patties according to an embodiment of the present invention, and FIG. 2 is a flowchart showing a manufacturing method in FIG. 1 that further includes a aging step.

Referring to FIG. 1, the manufacturing method of chicken breast processed food that can be used as meat paper or patties according to an embodiment of the present invention includes a raw material preparation step (S10), a grinding step (S20), a mixing step (S30), and a forming step ( S40), a heating step (S50), a freezing step (S60) and a packaging step (S70) may be included.

In the raw material preparation step (S10), chicken breast, onion, garlic, and other raw materials may be prepared, but it is not limited thereto, and various raw materials such as morel cabbage powder and Banga leaf liquid may be further prepared.

Here, the other raw materials may be at least one of sauce, processed starch product, sugar, black pepper powder, carrageenan, sodium L-glutamate, spicy seasoning, Aromax-P, chicken seasoning, bulgogi flavor seasoning, and food additive mixture, but is not limited thereto. don't

In the crushing step (S20), chicken breast, onion, and garlic may be crushed. At this time, chicken breast, onion and garlic may be pulverized together, but not limited thereto, and may be pulverized separately and then blended in step S30.

In the blending step (S30), a blend may be prepared by blending pulverized chicken breast, onion, garlic, and other raw materials. The blended formulation may be tumbled through a tumbler, which is to improve the moldability of processed foods and improve texture by inducing protein denaturation through tumbling.

In step S30, the mixing ratio of chicken breast, onion, garlic, and other raw materials has been described above, so detailed descriptions will be omitted.

In addition, in step S30, a blend may be prepared by further blending more cabbage powder.

In the molding step (S40), the mixture prepared in step S30 may be molded into a paper or patty shape.

In the heating step (S50), the molded article formed in step S40 may be steamed. Through steaming, the temperature and time can be easily adjusted according to the target weight of the product, and the standard texture of the product can be maintained by preventing excessive moisture loss due to over-ripening.

At this time, step S50 may steam the molding at 76 to 100 ° C. for 110 to 180 seconds.

At this time, if the steaming temperature and time are less than 76 ℃, 110 seconds, the meat paper may not be properly cooked and it may be difficult to maintain the shape. of defective products may occur.

The freezing step (S60) may freeze the molded article heated in step S50. Step S60 may be quick freezing at -30 to -40 ° C for 10 to 30 minutes, but is not limited thereto.

In the packaging step (S70), the molded product frozen in step S60 may be packaged. This step S70 may include an inner packaging step, a metal detection step, an outer packaging step, and a storage step.

In the inner packaging step, the frozen molding may be sealed and packaged with a packaging material such as PE material.

In the metal detection step, it is possible to inspect whether metal is detected by passing the molded article to be packed inside a metal detector.

In the outer packaging step, the inner packaging molding that has passed the metal detection step may be outer packaging using a box or the like.

Finally, in the storage step, the outer packaged molding may be stored frozen.

In addition, the method for manufacturing chicken breast processed food that can be used as meat paper or patties according to an embodiment of the present invention may further include a aging step (S45) after step S40, as shown in FIG.

Aging step (S45) may be applied to the surface of the molded product molded in step S40 and aged. In addition, step S45 is preferably aged for 30 to 80 minutes at room temperature, but is not limited thereto.

If the aging time is less than 30 minutes, the effect of the Banga leaf liquid may not be sufficiently absorbed in the molded article, and if it exceeds 80 minutes, the manufacturing efficiency may be reduced because it is already sufficiently done.

Since the bangah leaf liquid used here has been described above, a detailed description thereof will be omitted.

As described above, processed chicken breast meat that can be used as meat paper or patties according to an embodiment of the present invention and a manufacturing method thereof make meat paper that can be used for pizza dough, salad, burrito, etc. with chicken breast instead of wheat flour. By doing so, you can consume it without worrying about flour allergy, and you can eat high-protein chicken breast in a healthy and delicious way.

In addition, consumption of chicken breast meat, which has been sluggish in the chicken meat market, can be activated.

In addition, it can be provided as a healthy food such as a patty that can solve a well-being diet and diet at once.

Hereinafter, chicken breast processed foods that can be used as meat paper or patties of the present invention and their manufacturing method will be described in detail through Examples, Comparative Examples, and Experimental Examples.

Experimental examples to be carried out are presented to help understanding, and are merely illustrative of the present invention, but the scope of the present invention is not limited to the following experimental examples.

[ Example ]

[Example 1]

80.83 parts by weight of chicken breast, onion, 10.11 parts by weight, 0.51 parts by weight of garlic and 8.55 parts by weight of other raw materials were mixed and tumbled to prepare a mixture, and the prepared mixture was molded and heated to prepare processed food.

Other ingredients include sauce, processed starch products, sugar, black pepper powder, carrageenan, sodium L-glutamate, spicy seasoning, Aromax-P, chicken seasoning, bulgogi seasoning, and food additive mixtures.

[Example 2]

80.83 parts by weight of chicken breast, onion, 10.11 parts by weight, 0.51 parts by weight of garlic, 8.55 parts by weight of other raw materials, and 2 parts by weight of morel cabbage powder were mixed and tumbled to prepare a mixture, and the prepared mixture was molded and heated to make processed food. manufactured.

Other ingredients include sauce, processed starch products, sugar, black pepper powder, carrageenan, sodium L-glutamate, spicy seasoning, Aromax-P, chicken seasoning, bulgogi seasoning, and food additive mixtures.

[Example 3]

After molding, it was prepared in the same manner as in Example 1, except that the bangah leaf solution was applied to the surface, aged, and then heated.

[Comparative Example 1]

It was prepared in the same manner as in Example 1 except that the tumbling treatment was not performed.

[Comparative Example 2]

95 parts by weight of chicken breast, 4 parts by weight of processed starch, 0.8 parts by weight of sugar and 0.2 parts by weight of black pepper powder were mixed to prepare a mixture, and the prepared mixture was molded and heated to prepare a processed food.

[ Experimental example 1] Sensory evaluation

Sensory evaluation was performed on Examples 1 to 3 and Comparative Examples 1 to 2.

Among trained professional sensory test agents (50 people [25 males, 25 females] with more than 2 years of experience in sensory testing), 30 people with relatively excellent sense of taste were selected and analyzed quantitatively by dividing them into taste, aroma, texture, and preference. (Quantitative Descriptive Analysis: QDA) was performed. The sensory test was conducted with a 5-point measurement method (1: very bad, 2: bad, 3: normal, 4: good, 5: very good). The conducted results are shown in Table 3 below.

At this time, it was measured by eating only processed foods, and then made into pizza and consumed twice for each processed food.

After ingesting one, the evaluation was conducted by rinsing the mouth with water, and then ingesting the other.

taste incense texture preference Example 1 4.1 4.1 4.3 4.2 Example 2 4.0 4.2 4.2 4.1 Example 3 4.3 4.3 4.2 4.3 Comparative Example 1 3.9 4.0 3.7 3.8 Comparative Example 2 3.6 3.4 3.5 3.4

As can be seen from Table 1, it was confirmed that Examples 1 to 3 were superior to Comparative Examples 1 to 2 in all items. there was.

In addition, it was confirmed that Examples 1 to 3 showed similar scores in all items, and in particular, it was confirmed that Example 3 received a slightly higher score.

Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art can implement them in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Therefore, the embodiments described above are illustrative in all respects and are not restrictive.

Claims (11)

It is made of a mixture containing chicken breast, onion, garlic, morel cabbage powder and other ingredients and can be used as meat paper or patties,
Banga leaf liquid is applied to the meat paper or patties and aged,
Chicken breast processed food, characterized in that the bangah leaf liquid is prepared by adding water to dried bangah leaves, adding stevia powder, adding lactic acid bacteria, natural fermentation at room temperature, and filtering.
According to claim 1,
The combination,
Meat paper or patties comprising 75 to 85 parts by weight of the chicken breast, 5 to 15 parts by weight of onion, 0.1 to 1 part by weight of garlic, 0.5 to 3 parts by weight of morel cabbage powder, and 3.31 to 17.2 parts by weight of other raw materials. Chicken breast processed food that can be used as
According to claim 1,
The other raw materials,
Chicken that can be used as meat paper or patty containing at least one of sauce, processed starch product, sugar, black pepper powder, carrageenan, sodium L-glutamate, spicy seasoning, Aromax-P, chicken seasoning, bulgogi flavor seasoning, and food additive mixture Breast meat processed food.
According to claim 3,
The combination,
75 to 85 parts by weight of chicken breast, onion, 5 to 15 parts by weight, 0.1 to 1 part by weight of garlic, 0.5 to 3 parts by weight of morel cabbage powder, 1 to 5 parts by weight of sauce, 1 to 5 parts by weight of processed starch products, 0.5 parts by weight of sugar to 2 parts by weight, black pepper powder 0.05 to 0.5 parts by weight, carrageenan 0.05 to 0.5 parts by weight, sodium L-glutamate 0.05 to 0.5 parts by weight, spicy seasoning 0.5 to 2 parts by weight, Aromax-P 0.05 to 0.5 parts by weight, chicken seasoning A chicken breast processed food that can be used as meat paper or patties, comprising 0.05 to 0.5 parts by weight, 0.01 to 0.2 parts by weight of bulgogi flavor seasoning, and 0.05 to 0.5 parts by weight of a food additive mixture.
delete delete Raw material preparation step of preparing chicken breast, onion, garlic, morel cabbage powder and other raw materials;
Grinding step of grinding chicken breast, onion and garlic;
A blending step of blending pulverized chicken breast, onion and garlic with morel cabbage powder and other raw materials;
A molding step of molding the compound into a paper shape;
A maturation step of applying and maturing banga leaf liquid on the surface of the molded article;
Heating step of steaming the molding and
Including a freezing step of freezing the heated molding,
In the heating step,
The molding is steamed at 76 to 100 ° C. for 110 to 180 seconds,
The method for producing chicken breast processed food that can be used as meat paper or patties, characterized in that the water is added to the dried banga leaves, stevia powder is added, lactic acid bacteria are added, and natural fermentation at room temperature is followed by filtration. .
delete According to claim 7,
The freezing step is
Method for producing chicken breast processed food that can be used as meat paper or patties, characterized in that the heated molding is frozen at -30 to -40 ° C for 10 to 30 minutes.
delete delete