KR19990073540A - A method for manu facturing fried frozen food made from chicken - Google Patents
A method for manu facturing fried frozen food made from chicken Download PDFInfo
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- KR19990073540A KR19990073540A KR1019990029629A KR19990029629A KR19990073540A KR 19990073540 A KR19990073540 A KR 19990073540A KR 1019990029629 A KR1019990029629 A KR 1019990029629A KR 19990029629 A KR19990029629 A KR 19990029629A KR 19990073540 A KR19990073540 A KR 19990073540A
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 14
- 235000013611 frozen food Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 24
- 239000008162 cooking oil Substances 0.000 claims abstract description 17
- 239000000975 dye Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000004043 dyeing Methods 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 235000020997 lean meat Nutrition 0.000 claims description 4
- 230000005484 gravity Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000011012 sanitization Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000010791 quenching Methods 0.000 claims 1
- 230000000171 quenching effect Effects 0.000 claims 1
- 238000007493 shaping process Methods 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 abstract description 16
- 230000008020 evaporation Effects 0.000 abstract description 8
- 238000001704 evaporation Methods 0.000 abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 7
- 238000000465 moulding Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000002075 main ingredient Substances 0.000 abstract 1
- 235000020989 red meat Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 11
- 238000010411 cooking Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 239000012266 salt solution Substances 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 2
- 240000005856 Lyophyllum decastes Species 0.000 description 2
- 238000011109 contamination Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004677 Nylon Substances 0.000 description 1
- 206010034203 Pectus Carinatum Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000020993 ground meat Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920001778 nylon Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 230000035515 penetration Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 0.000 description 1
Classifications
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/36—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents adapted to be used for non-packaging purposes after removal of contents
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D2203/00—Decoration means, markings, information elements, contents indicators
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/72—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for for edible or potable liquids, semiliquids, or plastic or pasty materials
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- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 닭고기를 주 원료로 한 튀김 냉동식품류의 제조방법에 관한 것으로, 제조공정에서 원료가 지니고 있는 수분 및 육즙의 증발을 억제하여 고유의 맛을 보존하고, 고기의 맛은 부드럽게 하여 튀김공정에서 100% 완전 튀김하여 시중에 유통시켜 소비자들이 전자렌지에 데워서 먹을 수 있도록 개발한 닭고기를 원료로 한 튀김 냉동식품의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fried frozen foods, the main ingredient of chicken, to prevent the evaporation of moisture and juice of the raw material in the manufacturing process to preserve the original taste, the meat taste is softened in the frying process The present invention relates to a manufacturing method of fried frozen foods made from chicken, which is 100% completely fried and distributed to the market to be eaten by heating in a microwave oven.
상기의 목적을 달성하기 위하여 본 발명은 위생적 도체육을 부위별로 발골하여 지방이나 스킨을 제거하고 순살코기인 순정육을 부위별로 구별 생산하는 단계 와;In order to achieve the above object, the present invention comprises the steps of eliminating fat or skin by deboning the sanitary carcass meat for each part, and producing pure meat, which is pure red meat, for each part;
제품에 따라 필요한 용도의 선별된 부분육인 원료육을 염지제와 혼합시키고 염지제와 혼합된 원료육을 염지액과 함께 3∼5㎏/㎤ 정도의 압력용기에 넣어 100∼120℃ 정도의 온도에서 90∼120분간 자숙하여 제품특성에 따라 성형하는 단계와;Depending on the product, the raw meat, which is the selected partial meat for the necessary use, is mixed with the dyeing agent, and the raw meat mixed with the dyeing agent is put together with the dyeing solution in a pressure vessel of 3 to 5 kg / cm 3 and the temperature is about 90 to 100 to 120 ° C. Molding for 120 minutes in accordance with product characteristics;
중력분 등의 밀가루에 각종 양념이 혼합하여 반죽된 옷을 입히는 튀김준비단계와;A frying preparation step in which various seasonings are mixed with flour such as gravitational powder and coated with dough;
175∼180℃ 정도의 식용유에서 2∼3분간 100% 튀김단계와;100% frying step in cooking oil at about 175 to 180 ° C. for 2 to 3 minutes;
이를 -40℃ 이하의 온도에서 급동시킨 후 포장 출하하는 단계로 제조된다.It is manufactured by stepping at a temperature of -40 ° C. or lower and then shipping the package.
Description
본 발명은 닭고기를 주 원료로 한 튀김 냉동식품류의 제조방법에 관한 것으로, 지금까지 시중에서 판매되고 있는 닭고기를 주원료로 한 튀김 냉동식품류는 제조공정에서 튀김공정을 70% 정도만 튀겼기 때문에, 소비자가 제품을 가정이나 식당 등지에서 식용유에 다시 튀겨서 먹어야 하는 것을 소비자의 재 튀김공정을 없이 함으로서 소비자의 번거로움과 불편을 해소하고 식용유의 남용방지 효과를 얻을 수 있도록, 제조공정에서 원료가 지니고 있는 수분 및 육즙의 증발을 억제하여 고유의 맛을 보존하고, 고기의 맛은 부드럽게 하여 튀김공정에서 100% 완전 튀김하여 시중에 유통시켜 소비자들이 전자렌지에 데워서 먹을 수 있도록 개발한 닭고기를 원료로 한 튀김 냉동식품의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fried frozen foods based on chicken meat, and since the fried foods mainly used on the market have been fried in the manufacturing process, only about 70% of fried foods are fried in the manufacturing process. It is necessary to fry the product in cooking oil at home or in a restaurant, without the frying process for consumers, so as to eliminate the inconvenience and inconvenience of consumers and to prevent the abuse of cooking oil. Deep-fried frozen food made from chicken, which is developed to prevent the evaporation of gravy, preserve the original taste, soften the taste of meat, fry 100% completely in the frying process and distribute it on the market It relates to a manufacturing method of.
현재 시중에 유통되고 있는 닭고기를 원료로 하여 제조되는 냉동식품류〔닭날개튀김류(후라이드치킨, 윙, 봉 등), 닭가슴튀김류(치킨깐풍기, 윙거류), 너겟류 (닭고기 분쇄육을 원료료 한 제품 등), 닭다리살튀김류〕는 제조회사에서 약 70% 정도만 튀겨서 시중에 유통시키고 있다.Frozen foods (chicken wing tempura (fried chicken, wing, bong, etc.)), chicken breast tempura (chicken cannula, winger), nuggets (chicken ground meat) Products, etc.) and chicken leg fried foods] are only about 70% fried in the market and distributed to the market.
그러나 이러한 제품을 먹기까지는 식용유를 끓여 다시 조리를 해야 한다는 불편함과 부담이 있을 뿐더러, 재 튀김후 식용유를 버리거나 처리해야 하는 번거로움과 낭비가 초래된다.However, it is inconvenient and burdensome to boil cooking oil and cook it again until it is eaten, as well as the hassle and waste of discarding or processing cooking oil after frying.
기존 냉동식품의 경우 제조회사에서 70% 정도만 튀겨서 시중에 내놓는 이유는 재 튀김을 통하여 소비자가 즉석 요리된 된 것 같은 맛을 느끼도록 하기 위함이다.In the case of conventional frozen foods, only 70% of them are fried and put on the market in order to make consumers feel as if they are cooked immediately through refrigerating.
그러나, 기존 일반 냉동식품을 전자렌지에 데워 먹지 못했던 것은 전자렌지에 넣어 열을 가했을 경우, 제품의 표피가 딱딱해지고 제품내에 수분함량이 부족하여 촉감이 떨어지므로 제품이 지닌 고유의 맛을 상실하기 때문이다.However, the conventional frozen foods could not be heated in a microwave oven because when the heat is put into the microwave, the skin of the product becomes hard and the texture of the product is insufficient due to the lack of moisture in the product. to be.
따라서 소비자들은 가정이나 식당 등지에서 다시 식용유 등에 70% 정도만 튀겨서 출고된 제품을 약 30% 가량 더 익혀서 먹어야만 한다.Therefore, consumers have to cook about 30% more of the shipped products by frying only 70% of cooking oil in homes or restaurants.
그러나 이러한 제품의 식용의 번거로움은 먼저 조리를 해야 한다는 부담과, 재 튀김후 식용유를 버리거나 처리해야 하는 번거로움과 식용유의 낭비가 초래 된다.However, the hassle of edible cooking of these products, the burden of cooking first, the frying and disposal of cooking oil after frying, and waste of cooking oil.
제조회사에서 완전히 튀기지 않고 약 70%만 튀기는 이유는 종래의 제조공정상에서, 특히 튀김시에 원료 자체의 수분이 증발하여 딱딱한 제품이 되는 문제점을 고려한 것이나, 이는 바로 소비자가 재 튀김하는 공정에 의해 제품의 수분 증발을 초래하여 더욱 경화한 식품이 되어 제 맛을 갖지 못하는 문제점을 유발하기는 마찬가지이다.The reason why the company fry only about 70% of the product instead of completely fry it in consideration of the problem in the conventional manufacturing process, in particular, that the moisture of the raw material itself evaporates to become a hard product during the frying process. It causes the problem of not having a taste because it causes the evaporation of moisture to become a more cured food.
이러한 종래의 닭고기를 원료로 한 냉동식품류의 제조공정은 다음과 같다.The manufacturing process of the frozen foods based on the conventional chicken is as follows.
도체육을 위생적으로 처리하여 부위별로 발골을 하고 발골육에서 지방과 스킨을 제거하고 순살코기의 부위별 순정육으로 분류하는 단계와;Hygienically treating carcass meat and removing the fat and skin from the bone meat and classifying it as pure meat for each portion of the lean meat;
제품에 따라 부위별로 분류된 원료육(순정육)을 염지제와 혼합시키고 순정육의 결착력과 육질을 부드럽게 하기 위하여 30∼45분간 마사지시키는 염지단계와;A salting step of mixing raw meat (pure meat) classified by parts according to the product with a dyeing agent and massaging for 30 to 45 minutes to soften the binding force and quality of the pure meat;
100∼120℃의 온도에서 5∼10분 정도 상압에서 원료육을 40% 정도로 반숙한 다음, 제품특성에 따라 성형시키는 단계와;After the raw meat is ripened to about 40% at a normal pressure of about 5 to 10 minutes at a temperature of 100 to 120 ° C., and then molded according to product characteristics;
위와 같은 공정으로 준비된 원료에 중력 밀가루 또는 준비된 빵가루 등과 혼합하여 원료에 옷을 입히는 단계와;Mixing raw materials prepared by the above process with gravity flour or prepared bread crumbs to coat the raw materials;
170∼180℃ 정도의 식용유에서 30∼40초간의 튀김단계와;A frying step for about 30 to 40 seconds in cooking oil at about 170 to 180 ° C;
튀겨진 제품을 -40℃ 이하의 온도에서 급동시키는 단계와;Subjecting the fried product to a temperature of -40 ° C or lower;
동결된 제품을 단위별로 나일론 비닐포장지에 넣어 박스 포장후 출하하는 단계를 거쳐 시중에 출하하게 된다.The frozen products are shipped in nylon vinyl packaging for each unit, and then shipped in the market after packing the boxes.
그러므로 위의 공정중에 자숙과정에서 원료에 함유되어 있는 수분이 증발되고 육즙이 축출된 상태에서 70% 정도의 튀김공정을 거쳐 출하된 제품을 소비자가 다시 30% 튀겨서 먹게 되어 있으므로 이를 전자렌지에 데워 먹게 되면 제품은 표피가 딱딱할 뿐더러 제품내에 수분이 부족하여 부드러운 맛을 느낄 수 없게 되므로써 기존 제품들은 반드시 재 튀김의 공정을 거쳐서 먹어야만 했던 것이다.Therefore, in the above process, the products shipped through the 70% frying process in the state of evaporation of moisture and evaporation of the juice contained in the raw materials are consumed by 30% of customers. When the product is not only hard skin, but also lack of moisture in the product can not feel the soft taste, the existing products must be eaten through the process of refrigerating.
이는 닭고기를 원료료 하여 제조된 냉동식품을 소비자가 먹기 위해서는 식용유와 함께 튀김공정을 준비하고 튀김작업후 남은 식용유의 처리문제와 뒷정리의 번거로움 등 불편한 점이 한 두 가지가 아니며, 경제적 손실 또한 무시할 수 없는 것이었다.In order for consumers to eat frozen foods made from chicken raw material, there are not one or two inconveniences such as preparing the frying process with cooking oil and handling the remaining cooking oil after frying and the hassle of cleanup. It was not.
따라서 본 발명의 목적은 상기의 번거로움과 경제적 손실을 해결하기 위한 것으로, 자숙공정에서 원료육 자체의 수분증발을 억제시키고 염지액 속에서 자숙공정을 거치므로서 육즙의 유출 또한 방지시킨 후 튀김공정에서 100% 완전히 튀김으로서 가정의 소비자들이 재 튀김의 번거로움이나 시간과 식용유의 손실을 방지하고 간단하게 전자렌지 등에 데워 먹어도 종전의 일반 제품같이 딱딱하거나 촉감이 떨어지므로서 고유의 맛을 상실하지 않고 고유의 성분이 유실되지 않은 부드럽고 촉촉한 고유의 맛을 보존한 닭고기 냉동식품의 맛을 느끼게 한 것이다.Therefore, an object of the present invention is to solve the inconvenience and economic loss of the above, in the frying process to prevent the outflow of the juice by inhibiting the water evaporation of the raw meat itself in the cooking process and the cooking process in the salt solution It is 100% deep-fried to prevent home consumers from the hassle of frying, loss of time and cooking oil, and even if it is simply warmed up in a microwave oven, it is not as hard or soft as conventional products. The ingredient of the chicken is preserved, and the taste of the frozen chicken preserves its original taste.
상기의 목적을 달성하기 위하여 본 발명은 위생적 도체육을 부위별로 발골하여 지방이나 스킨을 제거하고 순살코기인 순정육을 부위별로 구별 생산하는 단계와;In order to achieve the above object, the present invention comprises the steps of eliminating the fat or skin by deboning the sanitary carcass meat for each part, and producing pure meat, which is a pure lean meat, for each part;
제품에 따라 필요한 용도의 선별된 부분육인 원료육을 염지제와 혼합시키고 염지제와 혼합된 원료육을 염지액과 함께 3∼5㎏/㎤ 정도의 압력용기에 넣어 100∼120℃ 정도의 온도에서 90∼120분간 자숙하여 제품특성에 따라 성형하는 단계와;Depending on the product, the raw meat, which is the selected partial meat for the necessary use, is mixed with the dyeing agent, and the raw meat mixed with the dyeing agent is put together with the dyeing solution in a pressure vessel of 3 to 5 kg / cm 3 and the temperature is about 90 to 100 to 120 ° C. Molding for 120 minutes in accordance with product characteristics;
중력분 등의 밀가루에 각종 양념이 혼합하여 반죽된 옷을 입히는 튀김준비단계와;A frying preparation step in which various seasonings are mixed with flour such as gravitational powder and coated with dough;
175∼180℃ 정도의 식용유에서 2∼3분간 100% 튀김단계와;100% frying step in cooking oil at about 175 to 180 ° C. for 2 to 3 minutes;
이를 -40℃ 이하의 온도에서 급동시킨 후 포장 출하하는 단계로 제조된다.It is manufactured by stepping at a temperature of -40 ° C. or lower and then shipping the package.
이하에서 본 발명을 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
위생적으로 도계처리된 도체육을 부분별로 발골된 육에서 지방, 스킨을 떼내고, 순살코기의 순정육을 구분하여 세척 검수하는 원료발골단계와;A raw material deboning step of removing fats and skins from the meat carcasses sterilized by hygienically slaughtered meat by parts, and washing and inspecting the pure meat of the lean meats separately;
위생적으로 처리된 원료육에 염지제를 혼합시키고 염지제가 혼합된 원료육을 염지액과 함께 3∼5㎏/㎤ 정도의 압력용기에 넣어 100∼120℃의 온도에서 90∼120분간 자숙하여 제품의 특성에 따라 성형하는 단계와;The dyeing agent was mixed with the sanitized raw meat, and the raw meat mixed with the dyeing agent was put together with the dyeing solution in a pressure vessel of about 3 to 5 kg / cm 3 and cooked at a temperature of 100 to 120 ° C. for 90 to 120 minutes. Forming according to;
중력분 밀가루 등에 각종 양념이 혼합된 반죽으로 옷을 입히는 튀김준비단계와;A frying preparation step of dressing with a dough mixed with various seasonings such as gravity flour;
175∼180℃ 정도의 식용유에서 2∼3분간 튀김단계와;Frying step of cooking oil at about 175 to 180 ° C. for 2 to 3 minutes;
이를 -40℃에서 급냉동결시킨 후 포장 출하하는 단계로 제조된다.It is prepared by the step of freeze freezing at -40 ° C and shipping the package.
상기에서 염지제가 혼합된 원료육을 염지액과 함께 3∼5㎏/㎤ 정도의 압력용기에 넣어 100∼120℃ 정도의 온도로 90∼120분간 자숙하는 단계는 본 발명의 중요한 공정으로서, 일반 냉동식품의 경우 압력용기에서 원료육만 넣어서 자숙하고 자숙과정에서 습기를 증발시켜 원료육 자체의 수분이 증발되고 육즙이 증발된 만큼 부족하여 맛과 촉감에서 문제가 되었던 것을 수분과 육즙의 손실을 막아 문제점을 해결하였다.Putting the raw meat mixed with the dyeing agent together with the dyeing solution in a pressure vessel of about 3 to 5 kg / cm 3 in a temperature of about 100 to 120 ℃ for 90 to 120 minutes is an important process of the present invention, general frozen foods In the case of the raw material in the pressure vessel, it is ripe and the moisture is evaporated during the cooking process. As the moisture of the raw meat itself evaporates and the juice is evaporated enough, the problem of taste and touch was prevented. .
본 제조공정은 가압진공상태에서 원료육에 육즙을 흡입케 하여 일반적인 원료육보다 5% 정도의 수분함량을 축적시키는 효과를 가져온다.This manufacturing process induces the juice to the raw meat in the pressurized vacuum state to bring about the effect of accumulating the moisture content of about 5% than the general raw meat.
여기에서 중요한 것은 압력조건이다. 압력이 3㎏/㎤ 이하이면 육즙의 침투가 충분히 일어나지 않으며, 압력이 5㎏/㎤ 이상에서는 과압으로 인하여 육질이 파괴되어 부서지게 되기 때문이다.What is important here is the pressure condition. This is because if the pressure is 3 kg / cm 3 or less, the permeation of the juice does not occur sufficiently, and when the pressure is 5 kg / cm 3 or more, the meat quality is destroyed and broken due to overpressure.
또한 자숙에서 100℃ 이하일 때에는 완전 멸균되지 않아 미생물이 잔존해 있을 수 있으며, 닭 고유의 비린 냄새가 남는다.In addition, when the temperature is less than 100 ℃ in the cooked meat may not be completely sterilized, microbes may remain, and the unique fishy smell remains.
120℃ 이상일 때에는 고열로 인한 육질의 파괴로 식감이 떨어지고, 또한 염지액이 변질되어 제품의 냄새(그으른 듯한 )가 발생한다.If the temperature is higher than 120 ° C, the texture of the meat may be degraded due to the destruction of meat due to high heat, and the salt solution may be altered, resulting in the smell of the product.
또한 자숙시간이 90분 이하일 때에는 염지액의 침투가 충분치 않아 제품 고유의 맛이 떨어짐과 동시에 중심부의 미숙으로 미생물이 남아 있을 수 있다.In addition, when the cooking time is 90 minutes or less, the penetration of the salt solution is insufficient, and the inherent taste of the product may be deteriorated and microorganisms may remain as immature in the center.
자숙시간이 120분 이상일 때에는 스킨이 녹을 수 있으며, 육질이 풀어져서 원래 형태를 유지할 수 없게 된다.If the cook time is 120 minutes or more, the skin may melt, and the meat is released, and the original shape cannot be maintained.
염지액은 원료육 100 중량부에 30∼40 중량부 정도의 비율로 원료육과 함께 압력용기에 넣는다.The salt solution is placed in a pressure vessel together with the raw meat at a ratio of 30 to 40 parts by weight based on 100 parts by weight of the raw meat.
상기 자숙으로서, 원료육을 입에 넣고 뼈를 잡아 당기면 뼈만 쏙 빠지는 정도로 익혀진다.As the above-mentioned self-cooking, the raw meat is put into the mouth and the bone is pulled and cooked to the extent that only the bone falls out.
튀김공정에서 온도가 170℃ 이하일 때에는 밀가루 반죽이 고소하지 않고, 눅눅히 굳어지며 반대로 180℃ 이상일 때에는 고온으로 튀김반죽의 표면은 타고, 내부는 튀겨지지 않아 피복이 이원화된다.In the frying process, when the temperature is 170 ° C. or less, the dough does not sue, and it hardens. On the contrary, when the temperature is 180 ° C. or more, the surface of the frying dough is burned at a high temperature, and the inside of the frying dough is not fried.
따라서 튀김공정에서의 수분 증발을 최소화하고, 고소하고 부드러운 튀김 닭고기를 제공한다.Therefore, it minimizes the evaporation of water in the frying process, provides a tender and tender fried chicken.
이상과 같은 방법으로 제조되는 본 발명은 가정이나 일반 식당 등지에서 재 튀김의 번거로운 공정이 필요없이 전자렌지에 간단히 데워서 먹을 수 있을 뿐만 아니라, 식용유의 남용 등으로 경제적 손실과 사용한 식용유를 버림으로서 물을 오염시키는 등의 폐단을 방지하므로써 인력, 시간, 비용의 절감효과와 환경보존에 일조의 효과를 얻을 수 있을 뿐 아니라 육즙의 증발이 억제되어 닭고기 고유의 맛을 보존하고, 먹을때 촉촉한 뒷 맛을 느낌으로서 제품이 부드럽게 느껴질 수 있어 식욕이 촉진될 수 있는 효과를 얻을 수 있다.The present invention produced by the above method can be easily heated in a microwave oven without the cumbersome process of refrigerating in homes and restaurants, etc., as well as economical loss and the use of cooking oil by discarding the used cooking oil, etc. By preventing contamination such as contamination, it not only saves manpower, time and money, but also contributes to the preservation of the environment, and also prevents evaporation of the juice, thus preserving the unique flavor of the chicken and feeling the moist aftertaste of eating. As a result, the product can be felt softly, and the appetite can be promoted.
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| KR1019990029629A KR19990073540A (en) | 1999-07-21 | 1999-07-21 | A method for manu facturing fried frozen food made from chicken |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100615061B1 (en) * | 2004-07-14 | 2006-08-22 | 김문수 | Cooking method of fish, flesh or fowl using oil that is contained thereto, and cooking method of chicken adopting it |
| KR100846061B1 (en) * | 2007-12-07 | 2008-07-11 | 김용수 | Method for fried chicken with animal fat removed |
| CN111034933A (en) * | 2019-12-23 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for preserving and preserving water of poultry legs and obtained poultry leg preserved frozen product and cooking method |
| KR20220100168A (en) | 2021-01-08 | 2022-07-15 | 주식회사 하림 | Manufacturing method of frozen food |
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1999
- 1999-07-21 KR KR1019990029629A patent/KR19990073540A/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100615061B1 (en) * | 2004-07-14 | 2006-08-22 | 김문수 | Cooking method of fish, flesh or fowl using oil that is contained thereto, and cooking method of chicken adopting it |
| KR100846061B1 (en) * | 2007-12-07 | 2008-07-11 | 김용수 | Method for fried chicken with animal fat removed |
| CN111034933A (en) * | 2019-12-23 | 2020-04-21 | 武汉良之隆食材股份有限公司 | Method for preserving and preserving water of poultry legs and obtained poultry leg preserved frozen product and cooking method |
| KR20220100168A (en) | 2021-01-08 | 2022-07-15 | 주식회사 하림 | Manufacturing method of frozen food |
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