KR19990037591A - Manufacturing method of chicken ink using boneless chicken feet - Google Patents

Abstract

The present invention enables the production of chicken ink by using the chicken foot as a main ingredient in the chicken process as a by-product, so that anyone can easily eat anytime, anywhere to supply a high-nutrition food with a unique sense of texture and savory taste and aroma To spread the nutritional food that is present,

Separate the outer skin of chicken feet as a by-product during the shedding process, wash them cleanly, separate the bones, remove them and re-wash them, and then freeze them rapidly.The frozen chicken feet are thawed naturally and then weighed in a certain amount to produce purified chicken feet. In the process of cooking by adding 1.5 times the weight, the complex phosphate mixed with sodium polyhosphate and sodium metaphosphate at 50:50 when the purified water is evaporated by 1/2 in the cooking process. 0.05%), gelatin (Gelatin; 0.5% for raw chicken feet), xylose (D-XYLOSE; 0.15% for raw chicken feet), monoglyceride (0.01% for raw chicken feet), cereal starch (The process of adding α-corn corn, potato starch, etc. (10% relative to raw chicken feet), and when the composition to which the additive is added continues to concentrate while stirring to have a constant binding force After freezing and aging by molding was cut to a predetermined size to the step of the vacuum-packed.

Description

Manufacturing method of chicken ink using boneless chicken feet

The present invention relates to a manufacturing method of making chicken ink by using the chicken feet as a main raw material coming from by-products in the chicken process,

A characteristic of the present invention is that protein (Collagen) in the connective tissue such as dermis or ligament of the chicken foot portion from which the outer skin and bone is removed is irreversibly changed to dissolve in water to form gelatin, and then to solidify when cooled. The additives are mixed, heated, molded, cooled, and aged to produce chicken pastes with unique texture (chewing taste), savory taste, and aroma, and are widely supplied as vacuum-packed products.

Protein component (Collagen) contained in chicken feet is generally used as a cosmetic raw material because it is effective for human skin care.

To date, chicken feet are known to have excellent texture and taste, but no method of use has been developed.

And because it came out as a by-product in the process, there was not a constant purchase place, there was an inconvenience to separate and remove bones, and there was a limit to popularization because it must be cooked.

Like this, chicken feet, a nutritious ingredient of high protein, is a nutritious food, and it is a food material with excellent value.However, there are not many cases of discarding it due to the trouble of separating and cooking bones. Was required.

In the present invention, the chicken feet as the main raw material, and is intended to contribute as a field of the processed food industry in the future by manufacturing and processing so that it can be easily purchased and eaten anywhere, anytime, it is inexpensive high-nutrition food having a unique sense of texture and savory taste and aroma It will be widely distributed as a national health food.

The present invention removes the outer skin and bones of chicken feet and when irreversible change occurs when the protein (Collagen) in the connective tissue such as dermis or ligament is dissolved in water to become gelatin form and then cooled and solidified (固結 化) The additives are mixed, heated, molded, cooled, and aged using the solidified properties to produce chicken gums with a unique texture (chewing taste), savory taste and aroma, and cut, molded and packaged (vacuum-packed) to a certain size. The present invention is characterized in that it is intended to be supplied as one of the foods. Hereinafter, the present invention will be described in detail.

First step: pretreatment of raw materials

After removing the outer shell of chicken feet from by-product factory as a by-product of the slaughter, clean the bones, separate the bones, remove them, immerse them in cold water, wash them, dehydrate them in a centrifugal dehydrator, put them in a plastic bag, and then quickly freeze them. Keep hygiene.

2nd process: raw chicken feet cooked

Natural thawing of frozen chicken feet [Normally, when thawing frozen foods again, proteins are denatured (peptide bonds in protein molecules are cleaved and their conformation changes, resulting in various physical, chemical, and biological properties). In general, it is recommended to use a method such as dry thawing to smoothly thaw in the air at around 10 ° C, and when such a method is used, the surface part or the interior melts relatively uniformly and does not cause partial deterioration and freezing. It is effective to reduce the drip because the time required for rearrangement of disordered cell tissues can be reduced.] After precisely weighing a certain amount of chicken feet, the purified water is 1.5 times the weight of chicken feet, the main ingredient. Add the mixture and mix the additives when the added purified water evaporates by 1/2.

Third Process: Additive Mixing

1. Complex Phosphate: Complex Phosphate containing 50:50 of Sodium Polyhosphate and Sodium Metaphosphate, which are widely used as maintenance and binder for meat products. Make 0.05% of the raw chicken feet.

2. Gelatin: Add 0.5% to the raw chicken feet for the purpose of hygroscopic swelling, heat dissolution and cooling coagulation, which are inherent characteristics of gelatin, to increase the gelling strength and elasticity of chicken feet jelly.

3. D-XYLOSE: 0.15% is added to the raw chicken feet to prevent discoloration, improve taste, and improve antioxidant preservation during heating of processed meat products.

4. Mono glyceride: Add 0.01% to the raw chicken feet for the purpose of emulsification and stability for the fat contained in the raw material.

5. Cereal starch (α-corn corn, potato starch, etc.): Fill 10% of the raw chicken feet as a base for filling the pores and improve adhesion when preparing chicken ink.

6. Others: Extract or add ginseng, herbal medicine, and various spices that can be used as food to supplement nutrition and improve taste and aroma of products.

Alternatively, a predetermined amount of chicken meat such as chicken wings, chicken skins, etc. may be added according to the degree of taste, and the taste may be diversified.

4th process: molding aging and packaging

If it continues to concentrate while stirring in a double pot and has a constant binding force, it is easy to separate from the mold after laying for about 30 minutes in a state in which it is placed in a square cloth and pressed with contents. It becomes elastic boneless chicken ink.

Hereinafter, the present invention will be described again with reference to specific examples.

EXAMPLE

1. Pour 300g of boneless raw chicken feet with 450cc of purified water and cook for 10 minutes to cook chicken feet, and then add 300g of cereal starch (α- corn corn), 1.5g of gelatin, 0.45g of xylose, 0.15g of compound phosphate, mono Add 0.03 g of glycerides, concentrate with stirring to ensure binding.

2. After forming the concentrated raw material in the mold, and stored in a freezer at -5 ℃ for about 30 minutes to make 335g chicken sponge with elastic sponge.

3. In the above, the product is cut to a certain size (approximately (W) 7 cm x (L) 4 cm x (H) 0.5 cm) (the cutting resulted in no deformation of the form). Vacuum pack the product.

As described above, the present invention contributes to the improvement of national health by supplying a high-nutrition product that can be easily eaten anywhere and anytime by using a nutritious chicken foot as a mass production, so that anyone can easily purchase regardless of place and season. It is possible to expect various benefits and effects such as being able to settle in the food processing field with chicken feet as a new food material.

Claims (3)

Separating the outer skin of the chicken feet as a by-product during the shedding process, washing them cleanly, separating and removing the bones, re-washing them, and then dehydrating and freezing rapidly; Natural thawing frozen chicken feet and then weighing them in a predetermined amount to add purified water to 1.5 times the weight of raw chicken feet, and When the purified water is evaporated in half of the cooking process, complex phosphate (0.05% for raw chicken feet) and gelatin (Gelatin; 0.5% for chicken feet), D-XYLOSE (0.15% for raw chicken feet), monoglycerides (0.01% for raw chicken feet) and cereal starch (10% for raw chicken feet) Adding process, Bone comprising the step of vacuum-packing the composition to which the additive is added to continue to concentrate while stirring to have a constant binding force, put into the molding mold and molded and frozen to cut to a predetermined size Method of manufacturing chicken ink using no chicken feet. The method of claim 1, The method of manufacturing chicken feet using boneless chicken feet, characterized in that it comprises a step of adding additional additives such as ginseng, Chinese herbal medicine, various spices for nutritional supplementation and improvement of taste and aroma of the product during the cooking process. The method of claim 1, The method of manufacturing chicken feet using boneless chicken feet, characterized in that it comprises the step of adding a predetermined amount of chicken meat, such as chicken wings, chicken shells according to the degree of preference in the cooking process.