KR102647684B1 - Chicken breast cabbage wrap and its manufacturing method - Google Patents

Abstract

The present invention provides chicken breast cabbage wrap using chicken breast and cabbage.

Description

Chicken breast cabbage wrap and its manufacturing method

The present invention relates to chicken breast cabbage wrap and a method of manufacturing the same.

The food industry is the most important field in our lives and is changing rapidly along with our drastically changed lifestyles. Especially in recent years, even as the world seemed to come to a halt due to the pandemic, food has developed further due to demand and changing environments, providing convenience by expanding consumers' choices in more diverse ways. During the pandemic, consumers were already able to cook at home with processed raw materials directly from the supermarket or eat out at restaurants, but while going out was prohibited and social activities stopped, they were able to cook simple meals or entertain themselves at home. People began to prefer home-cooked meals or processed foods, and as the delivery business became active, this demand grew explosively. The convenience food market is growing at an annual rate of approximately 84%, growing from 2.27 trillion won in 2016 to over 5 trillion won in 2022.

In addition, the development and massification of overall food production technology has faced the reality of having to produce more productive and sophisticated food due to the active exchange of global cultures in the market, and the more the raw material supply network, which has become unstable due to climate change, is fully equipped, the more competitive it will be. Therefore, we must build a more hygienic and stable supply chain in the production area of the main raw materials to be competitive and meet the increasingly demanding demand, so we are faced with the need to process and process fresher raw materials directly in places where raw materials are abundant. In addition, as travel becomes more free, food tastes, choices, and demand are expanding to include not only the choices of consumers in one country but also global consumers, making good products without borders.

The issue of food safety, which is the most important factor in food, increases when raw materials are imported from overseas and go through multiple steps for processing, and it is very inefficient to add increased labor and production costs. Quality control, stability and sustainability must be pursued.

Current food trends, along with changing lifestyles, are no longer an era of buying ingredients, cooking them at home, and consuming them, but are increasingly becoming more convenient, safe, and hygienic in line with the busy lives of modern people, and ingredients are being processed so that they can be consumed through simple cooking. The key is to manufacture and produce with unique technology by adding special know-how. In other words, as instant and simple cooking is the trend, research to better understand raw materials and efficient production technology must take precedence, and the goal is to make it possible for consumers to conveniently purchase and consume products that satisfy the diverse and sophisticated tastes of consumers at a reasonable price. Accordingly, it is necessary to create more advanced and sophisticated products with new ideas, but this is not an easy task, and the need to protect new technologies and ideas can also be seen as an urgent need.

Patent Document 1: Publication Patent 10-2021-0158154

The present applicant has been continuously researching how to process good raw materials and create new and innovative processed products that are more in line with current market trends, are easy to consume, and have nutritional aspects, new tastes, and the functionality of food raw materials. As a result of thinking about how to create a different and unique product based on the knowledge and experience of launching various innovative products, we found out how to use the most popular raw materials that consumers prefer and consume the most and that consumers want. After researching whether it could be consumed differently, or in a healthy and convenient way, we found that chicken breast, which is high in protein and low in fat, is the best choice for consumers who are increasingly interested in health care and is excellent for digestive function as it has been a treasure trove of fiber and vitamins for nearly a hundred years. We would like to provide a chicken breast cabbage wrap using a combination of well-known and proven cabbage and a method of manufacturing it.

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

In order to achieve the above object, the present invention

We serve chicken breast and cabbage wrap using chicken breast and cabbage.

In addition, the chicken breast cabbage wrap is a chicken breast dough containing chicken breast; And cabbage surrounding the chicken breast dough; including,

The chicken breast dough includes chicken breast, starch, onions, carrots, and cabbage,

The chicken breast contains 48-52 parts by weight of a complex extract containing perilla leaf extract, turmeric extract, and Chwimul extract mixed in a weight ratio of 1:1:1, and grapefruit, quince, and banana mixed in a weight ratio of 1:1:1. Containing 25-29 parts by weight of fruit powder, 3-7 parts by weight of stevia powder, 3-7 parts by weight of Cheongyang red pepper powder, 3-7 parts by weight of garlic powder, 3-7 parts by weight of black pepper powder, and 1-5 parts by weight of ginger powder. It is seasoned using a seasoning composition,

The cabbage consists of 30-34 parts by weight of chicken feet, 14-18 parts by weight of fruit powder mixed with grapefruit, quince, and banana in a weight ratio of 1:1:1, 12-16 parts by weight of kelp, 8-12 parts by weight of onion, and garlic. Containing 3-7 parts by weight, green onions 3-7 parts by weight, radish 3-7 parts by weight, anchovies 3-7 parts by weight, vinegar 3-7 parts by weight, Cheongyang pepper 1-5 parts by weight and water 98-102 parts by weight. It is characterized by being blanched using a broth composition.

In addition, the present invention

Washing perilla leaves, turmeric, and turmeric using purified water at a temperature of 58-62°C; Steaming the washed perilla leaves, turmeric, and chives at a pressure of 0.095-0.105 MPa and a temperature of 220-240°C for 80-100 minutes; Drying the steamed perilla leaves, turmeric, and chwinamul at a temperature of 48-52°C for 2-4 hours; Preparing a composite mixture by grinding dried perilla leaves, turmeric, and chives and mixing them at a weight ratio of 1:1:1; Mixing 8-12 parts by weight of the complex mixture and 88-92 parts by weight of purified water and performing primary hot water extraction at a temperature of 128-132°C for 5-7 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first composite extract; After primary hot water extraction and filtering with filter paper, the remaining solids are mixed again with purified water, mixing 8-12 parts by weight of solids and 88-92 parts by weight of purified water, followed by secondary hot water treatment at a temperature of 88-92°C for 11-13 hours. performing extraction; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary composite extract; And mixing the first complex extract and the second complex extract; Preparing a complex extract comprising a;

Washing grapefruit, quince and bananas; Preparing a fruit mixture by pulverizing washed grapefruit, quince, and banana and mixing them at a weight ratio of 1:1:1; Heat treating the fruit mixture at a temperature of 88-92°C; and ripening the heat-treated fruit mixture at a temperature of 1-5°C for 8-10 hours; Preparing a fruit powder comprising a;

In a container, place 30-34 parts by weight of chicken feet, 12-16 parts by weight of kelp, 8-12 parts by weight of onions, 3-7 parts by weight of garlic, 3-7 parts by weight of green onions, 3-7 parts by weight of radish, 3-7 parts by weight of anchovies. , adding 1-5 parts by weight of Cheongyang pepper and 98-102 parts by weight of water, and first heating at a temperature of 118-122°C for 2-4 hours; After primary heating, adding 14-18 parts by weight of the fruit powder to the container, followed by secondary heating at a temperature of 88-92°C for 2-4 hours; And after the secondary heating, adding 3-7 parts by weight of vinegar to the container and then heating it for the third time at a temperature of 68-72°C for 58-62 minutes; preparing a broth comprising a;

Washing and preparing cabbage, adding the prepared cabbage to the broth and blanching it at a temperature of 93-97°C for 1-5 minutes; and cooling the blanched cabbage in ice water; preparing ssam cabbage including;

To chicken breast, 48-52 parts by weight of the above complex extract, 25-29 parts by weight of the fruit powder, 3-7 parts by weight of stevia powder, 3-7 parts by weight of Cheongyang pepper powder, 3-7 parts by weight of garlic powder, 3-7 parts by weight of black pepper powder. Applying a seasoning composition containing 7 parts by weight and 1-5 parts by weight of ginger powder and maturing for 2-4 hours at a temperature of 1-5°C; After cooking and pulverizing the aged chicken breast, 28-32 parts by weight of the pulverized chicken breast, 8-12 parts by weight of starch, 12-16 parts by weight of onions, 12-16 parts by weight of carrots, and pulverized ssam cabbage Mixing 30-34 parts by weight of powder; preparing chicken breast dough comprising;

Forming the chicken breast dough into a spherical shape and wrapping the spherical chicken breast dough with the ssam cabbage;

Steaming the chicken breast dough wrapped with lettuce cabbage at a temperature of 98-102°C for 10-14 minutes; and

It provides a method for manufacturing chicken breast cabbage wraps, including the step of coating the broth by applying broth to chicken breast dough wrapped with steamed cabbage.

The chicken breast and cabbage wrap according to the present invention uses chicken meat, which is a source of protein, cabbage, which is a treasure trove of vitamins and fiber, and other vegetables such as onions and carrots, so the combination of chicken meat and vegetables provides an ideal healthy food.

Hereinafter, various embodiments will be described in more detail. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are only intended to facilitate understanding of the various embodiments. Accordingly, the technical idea is not limited to the specific embodiments disclosed, and should be understood to include all equivalents or substitutes included in the spirit and technical scope of the invention.

Terms containing ordinal numbers, such as primary, secondary, first, second, etc., may be used to describe various components, but these components are not limited by the above-mentioned terms. The above-mentioned terms are used only for the purpose of distinguishing one component from another.

In this specification, terms such as 'include' or 'have' are intended to designate the presence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification, but are not intended to indicate the presence of one or more other features. It should be understood that this does not exclude in advance the possibility of the existence or addition of elements, numbers, steps, operations, components, parts, or combinations thereof. When a component is said to be 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but that other components may exist in between. It should be. On the other hand, when a component is mentioned as being 'directly connected' or 'directly connected' to another component, it should be understood that there are no other components in between.

In addition, when describing the present invention, if 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 is abbreviated or omitted.

This invention

We serve chicken breast and cabbage wrap using chicken breast and cabbage.

Hereinafter, the chicken breast cabbage wrap according to the present invention will be described in detail.

The ssam according to the present invention is made using chicken breast and cabbage, and includes chicken breast.

According to the definition of chicken breast, it is the lean meat found in the breast of a chicken and is characterized by low fat content and high protein content, which is why it has a unique dry texture. Chicken breast is almost pure muscle mass, so it has a high protein ratio and almost no fat or carbohydrates. 100g of chicken breast contains a whopping 23g of protein, and the fat and carbohydrate content, which are considered the main culprits of obesity, is very low, so it is used for health management. It is the best food. It is in the spotlight as a diet food. One more thing to note is that it is the cheapest meat available in Korea, making it widely accessible.

The chicken breast is preferably seasoned with a seasoning composition.

The seasoning composition is 48-52 parts by weight of a complex extract containing perilla leaf extract, turmeric extract, and Chwimul extract mixed in a weight ratio of 1:1:1, and grapefruit, quince, and banana mixed in a weight ratio of 1:1:1. Containing 25-29 parts by weight of fruit powder, 3-7 parts by weight of stevia powder, 3-7 parts by weight of Cheongyang red pepper powder, 3-7 parts by weight of garlic powder, 3-7 parts by weight of black pepper powder, and 1-5 parts by weight of ginger powder. It is desirable.

Perilla frutescens var. acuta is a herbaceous plant belonging to the Lamiaceae family, with a height of 30-60 cm, and is called red perilla, perilla perilla, and wrinkled perilla. It is produced in Korea, China, etc. and is used for food and medicinal purposes in Korea. The perilla leaves are purple and have a unique flavor. The stems are straight and angular, and the leaves are round or wedge-shaped at the bottom and have serrated edges. The flowers are light purple and bloom in racemes around August-September, and the shape of the mouth and stem is similar to that of perilla seeds. The main ingredients are perilla aldehyde, d-limonene, α-pinene, cyanin, sterin, menthol, and rosmarinic acid. , luteolin, etc. are known.

Turmeric (Curcuma longa Rhizoma) is a perennial plant belonging to the ginger family. It is mainly cultivated in tropical and subtropical regions, mainly in India, and its stems and roots are used for edible and medicinal purposes. It is widely cultivated in India, China, and Southeast Asia, and in Korea, it is cultivated in places such as Jindo in Jeollanam-do, Haenam in Jeollanam-do, Buan in Jeollabuk-do, Siheung in Gyeonggi-do, and Damyang in South Chungcheong Province. The rhizome of turmeric is used as a herbal medicine. It is a yellow medicinal herb with a spicy and bitter taste and is effective in relieving pain and treating menstrual irregularities.

Xanthium strumarium L. belongs to the Asteraceae family, and out of about 100 species, about 60 species grow naturally in Korea, of which 24 species are edible, including tuna, ant, seaweed, and bear. The main ingredients include sugar, carbohydrates, niacin, vitamins A, C, and B2, total flavonoid content of approximately 38.77 mg%, total polyphenol content of approximately 40.94 mg%, protein, and calcium (approximately 120 mg%- It is also rich in dietary fiber (about 3 times as much as spinach). It is known to be effective in relieving hangovers, preventing diabetes, preventing spring fever, enhancing immunity, treating osteoporosis, preventing colds, treating bronchial symptoms, helping with constipation, purifying blood, inhibiting blood coagulation, and treating headaches and bruises.

By applying the complex extract extracted using the perilla leaf, turmeric, and chwinamul as a seasoning composition, it is possible to eliminate off-flavor and enhance the flavor of chicken breast, and furthermore, it is possible to supply nutrients from the complex extract.

The fruit powder is more health-friendly as it can replace commonly used sugar, and tenderizes chicken breast tenderly.

The ssam according to the present invention includes cabbage and serves to wrap chicken breast in the form of a ssam.

Cabbage is a rich source of vitamin C, an essential nutrient for immune system function, and a source of dietary fiber that supports a healthy digestive tract. It also contains powerful antioxidants such as vitamin E and beta-carotene, and contains a lot of folic acid, which greatly helps improve blood flow and relax blood vessels. It is already well known as one of the world's top three longevity foods, and its supply is easy and stable. Consuming it regularly helps maintain stable digestion and optimal health.

The cabbage is not mixed into the dough, but is wrapped around a circular chicken breast dough. It is widely used in traditional foods, so we chose the cabbage wrap type that is familiar to consumers. It has a neat appearance and is easy to consume, and the heating time is shortened when consumed by consumers. I order it.

It is preferable to use the cabbage boiled in broth.

To make a wrap, cabbage must be boiled and used as a soft raw material for the wrap, but the bland taste of the boiled cabbage may be disappointing. At this time, in the present invention, cabbage boiled in broth can be used to remove the fishy smell of boiled cabbage and add umami to tasteless cabbage.

In addition, the chicken breast cabbage wrap according to the present invention is a chicken breast dough containing chicken breast; And it is preferable to include cabbage surrounding the chicken breast dough.

The chicken breast dough preferably includes chicken breast, starch, onions, carrots, and cabbage.

The chicken breast contains 48-52 parts by weight of a complex extract containing perilla leaf extract, turmeric extract, and Chwimul extract mixed in a weight ratio of 1:1:1, and grapefruit, quince, and banana mixed in a weight ratio of 1:1:1. Containing 25-29 parts by weight of fruit powder, 3-7 parts by weight of stevia powder, 3-7 parts by weight of Cheongyang red pepper powder, 3-7 parts by weight of garlic powder, 3-7 parts by weight of black pepper powder, and 1-5 parts by weight of ginger powder. Use seasoning using a seasoning composition.

The cabbage consists of 30-34 parts by weight of chicken feet, 14-18 parts by weight of fruit powder mixed with grapefruit, quince, and banana in a weight ratio of 1:1:1, 12-16 parts by weight of kelp, 8-12 parts by weight of onion, and garlic. Containing 3-7 parts by weight, green onions 3-7 parts by weight, radish 3-7 parts by weight, anchovies 3-7 parts by weight, vinegar 3-7 parts by weight, Cheongyang pepper 1-5 parts by weight and water 98-102 parts by weight. Use what has been blanched using the broth composition.

In addition, the present invention

Washing perilla leaves, turmeric, and turmeric using purified water at a temperature of 58-62°C; Steaming the washed perilla leaves, turmeric, and chives at a pressure of 0.095-0.105 MPa and a temperature of 220-240°C for 80-100 minutes; Drying the steamed perilla leaves, turmeric, and chwinamul at a temperature of 48-52°C for 2-4 hours; Preparing a composite mixture by grinding dried perilla leaves, turmeric, and chives and mixing them at a weight ratio of 1:1:1; Mixing 8-12 parts by weight of the complex mixture and 88-92 parts by weight of purified water and performing primary hot water extraction at a temperature of 128-132°C for 5-7 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first composite extract; After primary hot water extraction and filtering with filter paper, the remaining solids are mixed again with purified water, mixing 8-12 parts by weight of solids and 88-92 parts by weight of purified water, followed by secondary hot water treatment at a temperature of 88-92°C for 11-13 hours. performing extraction; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary composite extract; And mixing the first complex extract and the second complex extract; Preparing a complex extract comprising a;

Washing grapefruit, quince and bananas; Preparing a fruit mixture by pulverizing washed grapefruit, quince, and banana and mixing them at a weight ratio of 1:1:1; Heat treating the fruit mixture at a temperature of 88-92°C; and ripening the heat-treated fruit mixture at a temperature of 1-5°C for 8-10 hours; Preparing a fruit powder comprising a;

In a container, place 30-34 parts by weight of chicken feet, 12-16 parts by weight of kelp, 8-12 parts by weight of onions, 3-7 parts by weight of garlic, 3-7 parts by weight of green onions, 3-7 parts by weight of radish, 3-7 parts by weight of anchovies. , adding 1-5 parts by weight of Cheongyang pepper and 98-102 parts by weight of water, and first heating at a temperature of 118-122°C for 2-4 hours; After primary heating, adding 14-18 parts by weight of the fruit powder to the container, followed by secondary heating at a temperature of 88-92°C for 2-4 hours; And after the secondary heating, adding 3-7 parts by weight of vinegar to the container and then heating it for the third time at a temperature of 68-72°C for 58-62 minutes; preparing a broth comprising a;

Washing and preparing cabbage, adding the prepared cabbage to the broth and blanching it at a temperature of 93-97°C for 1-5 minutes; and cooling the blanched cabbage in ice water; preparing ssam cabbage including;

To chicken breast, 48-52 parts by weight of the above complex extract, 25-29 parts by weight of the fruit powder, 3-7 parts by weight of stevia powder, 3-7 parts by weight of Cheongyang pepper powder, 3-7 parts by weight of garlic powder, 3-7 parts by weight of black pepper powder. Applying a seasoning composition containing 7 parts by weight and 1-5 parts by weight of ginger powder and maturing for 2-4 hours at a temperature of 1-5°C; After cooking and pulverizing the aged chicken breast, 28-32 parts by weight of the pulverized chicken breast, 8-12 parts by weight of starch, 12-16 parts by weight of onions, 12-16 parts by weight of carrots, and pulverized ssam cabbage Mixing 30-34 parts by weight of powder; preparing chicken breast dough comprising;

Forming the chicken breast dough into a spherical shape and wrapping the spherical chicken breast dough with the ssam cabbage;

Steaming the chicken breast dough wrapped with lettuce cabbage at a temperature of 98-102°C for 10-14 minutes; and

It provides a method for manufacturing chicken breast cabbage wraps, including the step of coating the broth by applying broth to chicken breast dough wrapped with steamed cabbage.

Hereinafter, the method for producing chicken breast cabbage wrap according to the present invention will be described in detail at each step.

First, the method for producing chicken breast cabbage wrap according to the present invention includes the step of preparing a complex extract. The step of preparing the complex extract includes washing perilla leaves, turmeric, and chwinamul using purified water at a temperature of 58-62°C; Steaming the washed perilla leaves, turmeric, and chives at a pressure of 0.095-0.105 MPa and a temperature of 220-240°C for 80-100 minutes; Drying the steamed perilla leaves, turmeric, and chwinamul at a temperature of 48-52°C for 2-4 hours; Preparing a composite mixture by grinding dried perilla leaves, turmeric, and chives and mixing them at a weight ratio of 1:1:1; Mixing 8-12 parts by weight of the complex mixture and 88-92 parts by weight of purified water and performing primary hot water extraction at a temperature of 128-132°C for 5-7 hours; After the first hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a first composite extract; After primary hot water extraction and filtering with filter paper, the remaining solids are mixed again with purified water, mixing 8-12 parts by weight of solids and 88-92 parts by weight of purified water, followed by secondary hot water treatment at a temperature of 88-92°C for 11-13 hours. performing extraction; After secondary hot water extraction, filtering through filter paper and then freeze-drying the filtrate to prepare a secondary composite extract; And mixing the first complex extract and the second complex extract.

The complex extract is extracted through a two-step hot water extraction process. Through this, active ingredients can be easily extracted from each raw material.

Next, the method for producing chicken breast cabbage wrap according to the present invention includes the step of producing fruit powder. The step of preparing the fruit powder includes washing grapefruit, quince, and bananas; Preparing a fruit mixture by pulverizing washed grapefruit, quince, and banana and mixing them at a weight ratio of 1:1:1; Heat treating the fruit mixture at a temperature of 88-92°C; and ripening the heat-treated fruit mixture at a temperature of 1-5°C for 8-10 hours.

The fruit powder can further activate sugar through heat treatment and aging process.

Next, the method for producing chicken breast cabbage wrap according to the present invention includes the step of preparing broth. In the step of preparing the broth, 30-34 parts by weight of chicken feet, 12-16 parts by weight of kelp, 8-12 parts by weight of onions, 3-7 parts by weight of garlic, 3-7 parts by weight of green onions, and 3-7 parts by weight of radish are added to the container. parts, 3-7 parts by weight of anchovies, 1-5 parts by weight of Cheongyang peppers, and 98-102 parts by weight of water, and first heating at a temperature of 118-122°C for 2-4 hours; After primary heating, adding 14-18 parts by weight of the fruit powder to the container, followed by secondary heating at a temperature of 88-92°C for 2-4 hours; And after secondary heating, adding 3-7 parts by weight of vinegar to the container and then performing third heating at a temperature of 68-72°C for 58-62 minutes.

The broth is a chicken broth using chicken feet, which is first heated by adding raw materials such as chicken feet and water, then the fruit powder is applied instead of sugar and heated a second time, and finally vinegar is added and heated a third time, so that it can be generated in the broth. The fishy smell is completely removed to create a broth full of flavor.

Next, the method for producing chicken breast cabbage wrap according to the present invention includes the step of preparing lettuce cabbage. The step of preparing the ssam cabbage includes washing and preparing the cabbage, adding the prepared cabbage to the broth and blanching it at a temperature of 93-97°C for 1-5 minutes; and cooling the blanched cabbage in ice water.

The cabbage is prepared by blanching using broth, blanched for the above temperature range and time, and then cooled in ice water to remove the fishy smell of the blanched cabbage, add umami to the tasteless cabbage, and maintain the texture without being too soft.

Next, the method for producing chicken breast cabbage wrap according to the present invention includes the step of preparing chicken breast dough. In the step of preparing the chicken breast dough, 48-52 parts by weight of the complex extract, 25-29 parts by weight of the fruit powder, 3-7 parts by weight of stevia powder, 3-7 parts by weight of Cheongyang red pepper powder, and garlic powder are added to the chicken breast. Applying a seasoning composition containing 3-7 parts by weight, 3-7 parts by weight of black pepper powder, and 1-5 parts by weight of ginger powder, and maturing for 2-4 hours at a temperature of 1-5°C; After cooking and pulverizing the aged chicken breast, 28-32 parts by weight of the pulverized chicken breast, 8-12 parts by weight of starch, 12-16 parts by weight of onions, 12-16 parts by weight of carrots, and pulverized ssam cabbage It includes mixing 30-34 parts by weight of powder.

The chicken breast dough is 28-32 parts by weight of the pulverized chicken breast, 8-12 parts by weight of starch, 12-16 parts by weight of onions, 12-16 parts by weight of carrots, and 30-34 parts by weight of the pulverized ssam cabbage powder. It is preferable to further include 1-5 parts by weight of the seasoning composition. The flavor can be further improved by additionally applying the seasoning composition.

Next, the method of manufacturing chicken breast cabbage wrap according to the present invention includes forming the chicken breast dough into a spherical shape and wrapping the spherical chicken breast dough with the wrap cabbage.

In this step, the chicken breast dough can be molded into a spherical shape by placing it in a mold.

It is desirable to wrap the chicken breast dough molded into a spherical shape with lettuce cabbage.

Next, the method of manufacturing chicken breast cabbage wrap according to the present invention includes steaming chicken breast dough wrapped in ssam cabbage at a temperature of 98-102°C for 10-14 minutes.

In the above step, the chicken breast dough wrapped in lettuce is steamed.

Next, the method for producing chicken breast cabbage wrap according to the present invention includes the step of coating the broth by applying broth to the chicken breast dough wrapped with steamed cabbage.

In the above step, broth is applied to the chicken breast dough wrapped with steamed lettuce, that is, the steamed product, and the broth is coated.

The chicken breast dough wrapped with steamed cabbage is a chicken breast cabbage wrap product, and the product is coated with broth by applying broth, then cooled and stored to protect moisture from drying out, and when consumed by consumers, the product It prevents the moisture inside the cabbage from escaping too much, and also improves the flavor of the entire product with the flavor of the broth.

Hereinafter, the present invention will be explained in more detail by the following examples.

However, the following examples only illustrate the content of the present invention and the scope of the invention is not limited by the examples and experimental examples.

<Example 1> Production of chicken breast cabbage wrap-1

The seasoning composition was applied to chicken breast and aged for 3 hours at a temperature of 1-5°C. After cooking and pulverizing aged chicken breast, mix 30 parts by weight of pulverized chicken breast, 10 parts by weight of starch, 14 parts by weight of onions, 14 parts by weight of carrots, and 32 parts by weight of ssam cabbage powder made by pulverizing ssam cabbage, then mix it with chicken. Breast dough was prepared.

The chicken breast dough was placed in a mold and molded into a spherical shape, and the spherical chicken breast dough was wrapped with lettuce cabbage and then placed back into the mold.

Chicken breast cabbage wrap was manufactured by steaming the mold as is at 100°C for 12 minutes.

<Example 2> Production of chicken breast cabbage wrap-2

The seasoning composition was applied to chicken breast and aged for 3 hours at a temperature of 1-5°C. After cooking and pulverizing aged chicken breast, mix 30 parts by weight of pulverized chicken breast, 10 parts by weight of starch, 14 parts by weight of onions, 14 parts by weight of carrots, and 32 parts by weight of ssam cabbage powder made by pulverizing ssam cabbage, then add chicken to the chicken. Breast meat dough was prepared.

The chicken breast dough was placed in a mold and molded into a spherical shape, and the spherical chicken breast dough was wrapped with lettuce cabbage and then placed back into the mold.

After steaming the mold as is at a temperature of 100°C for 12 minutes, the surface was coated with broth to prepare chicken breast cabbage wrap.

<Example 3> Production of chicken breast cabbage wrap-3

The seasoning composition was applied to chicken breast and aged for 3 hours at a temperature of 1-5°C. After cooking and pulverizing aged chicken breast, 30 parts by weight of pulverized chicken breast, 10 parts by weight of starch, 14 parts by weight of onion, 14 parts by weight of carrot, and 32 parts by weight of ssam cabbage powder prepared by pulverizing ssam cabbage are mixed, Chicken breast dough was prepared by adding 3 parts by weight of the seasoning composition.

The chicken breast dough was placed in a mold and molded into a spherical shape, and the spherical chicken breast dough was wrapped with lettuce cabbage and then placed back into the mold.

After steaming the mold as is at a temperature of 100°C for 12 minutes, the surface was coated with broth to prepare chicken breast cabbage wrap.

<Experimental Example 1> Sensory evaluation

In order to evaluate the sensory properties of the chicken breast cabbage wrap prepared in Examples 1-3, taste, texture, flavor, and overall preference were reviewed. The sensory test was conducted on 50 adult men and women, and a 9-point preference scale was used to classify preference, with 1 point being very bad, 3 points being bad, 5 being average, 7 being good, and 9 being very good. The results are shown in Table 1 below.

taste Texture zest overall preference Example 1 7.9 7.9 7.9 7.9 Example 2 8.2 8.1 8.2 8.2 Example 3 8.4 8.1 8.3 8.3

As shown in Table 1, it was confirmed that the chicken breast cabbage wrap according to the present invention had excellent palatability.

Claims (3)

Chicken breast batter containing chicken breast; And cabbage surrounding the chicken breast dough; including,
The chicken breast dough includes chicken breast, starch, onions, carrots, and cabbage,
The chicken breast contains 48-52 parts by weight of a complex extract containing perilla leaf extract, turmeric extract, and quince extract mixed in a weight ratio of 1:1:1, and grapefruit, quince, and banana mixed in a weight ratio of 1:1:1. Containing 25-29 parts by weight of fruit powder, 3-7 parts by weight of stevia powder, 3-7 parts by weight of Cheongyang pepper powder, 3-7 parts by weight of garlic powder, 3-7 parts by weight of black pepper powder, and 1-5 parts by weight of ginger powder. It is seasoned using a seasoning composition,
The cabbage consists of 30-34 parts by weight of chicken feet, 14-18 parts by weight of fruit powder mixed with grapefruit, quince, and banana in a weight ratio of 1:1:1, 12-16 parts by weight of kelp, 8-12 parts by weight of onion, and garlic. Containing 3-7 parts by weight, green onions 3-7 parts by weight, radish 3-7 parts by weight, anchovies 3-7 parts by weight, vinegar 3-7 parts by weight, Cheongyang pepper 1-5 parts by weight and water 98-102 parts by weight. Chicken breast cabbage wrap characterized by poaching using a broth composition. delete delete