KR19990086105A - Method of manufacturing instant foods based on chicken feet - Google Patents

Abstract

The present invention is provided with a variety of ingredients, such as chicken feet, konjac, vegetables, and the like, washed and cut in an edible state, and seasonings mixed with various seasonings. After cooking in optimal condition to suit our food culture, it is filled with aluminum pouches and sterilized by retort and packed aseptically for long-term storage and distribution, and edible immediately without any additional cooking or warming process. It relates to a method for producing an instant food containing a chicken foot as a main raw material.

To this end, the present invention, in the method of manufacturing an instant food containing chicken feet as a main raw material, the non-edible portion is removed and washed and cut to 3 ~ 4cm chicken feet in 100 ° C water for 1 to 3 minutes and then cooled to sterilization and Pre-treatment process, and the vegetables prepared with the pretreated chicken feet 56%, carrot 5%, burdock 5%, red pepper 2%, konjac 8%, white sugar 15%, salt 6.5%, red pepper powder 2%, L-glumic acid Sodium 1.2%, citric acid 0.5% and purified water 13.3%, malt syrup 12%, kochujang 12%, pork bone extract 10%, apple puree 6%, onion paste 6%, garlic 5%, 0.3%, corn starch 1.2%, flavor solution 5 %, 11% of jujube sauce mixed with 5% brewed vinegar is added to make the main sauce soak evenly, and after the first roasting process, dextrin 3.1%, garlic 2%, red pepper powder A second stir-frying process of adding a second seasoning of 0.1%, white pepper 0.1%, and caramel powder 0.1% to enhance the taste, and 2 After the roasting process, 0.6% of waxy corn starch was added and stirred to mix the remaining water at 75-85 ° C. to absorb the remaining water from the waxy corn starch, and the predetermined amount was measured after the heat-waxing process. Filled and sealed in the pouch, characterized in that the packaging and sterilization process to retort sterilization for 20 to 40 minutes at 110 ~ 120 ℃, pressure 1.0 ~ 2.2 atm.

Description

Method of manufacturing instant foods based on chicken feet

The present invention relates to a method for producing an instant food containing chicken feet as a main raw material, and more particularly, has a variety of ingredients such as chicken feet washed and cut in an edible state, konjac, vegetables, and various seasonings. And, the chicken feet and a number of ingredients and seasonings are cooked in an optimum state suitable for our food culture through a predetermined process step, and then filled in an aluminum pouch and sterilized by retort sterilizing a certain amount for a long time The present invention relates to a method for preparing an instant food product, which enables storage and distribution, and whose main ingredients are chicken feet that can be eaten immediately without any additional cooking or warming process.

In general, chicken feet chicken foot is a mixture of seasonings and vegetables, such as in the home or restaurant to eat or bake edible, these chicken feet dishes are one of the Korean food that is widely eaten for snacks, side dishes or alcohol snacks of children. Such chicken feet can be made and eaten at any time according to taste in general homes, but they tend to be reluctant to cook themselves due to the cumbersome process of washing and cleaning chicken feet. have.

Therefore, recently, Patent No. 130150 (Publication Patent No. 96-20793), which is processed and cooked in chicken feet and vacuum-packed to manufacture instant food, has been known. As follows.

In other words, after removing the non-edible parts and put the appropriate amount of red pepper paste, syrup, onion, green onion, green onion, garlic, ginger, red pepper powder, sodium L-glutamate in 52-62 parts by weight of washed chicken feet and went through the first seasoning mixing process Thereafter, the oven is baked in a oven by heating for 3 to 12 minutes at a central temperature of 150 to 300 ° C. according to moisture content.

After the oven roasting process, go through a second seasoning mixing step of mixing a predetermined amount of spices, sesame oil, white sugar containing red pepper paste, starch syrup, sesame powder, glucose, oleoresin allspice and glycerin fatty acid ester By carrying out the process it is to complete the production of instant processed food using chicken feet.

However, the manufacturing method of the instant processed food using the conventional chicken feet, seasoning (pepper, starch syrup, onion, leek, garlic, ginger, red pepper powder, L- glutamate, sesame powder, glucose) It is made of only white sugar and spices, so it is not suitable for our food because it does not generally meet our taste.

In addition, when the oven-baking process of roasting chicken feet mixed with spices in an oven at 150 to 300 ° C. is cooked instantaneously, the chicken feet are instantly cooked, which causes rapid shrinkage as moisture evaporates rapidly, resulting in a very tough meat quality. Due to the drastically lowered the unique taste of chicken feet, of course, the process of baking a large amount of chicken feet mixed in the primary seasoning in the oven is practically impossible to produce a lot of problems for mass production.

In addition, the instant processed food using chicken feet is subjected to the vacuum packaging process after the first seasoning mixing process, the oven roasting process, and the second seasoning mixing process, but when the vacuum packaging is released in this way, bacteria are present inside. Because it is in a state that the preservation period is significantly shortened, and this can be easily altered in the distribution process there is a problem that can directly harm the health of people who eat it.

The present invention removes the non-edible portion to solve the above problems, washed chicken feet and konjac, and many vegetables, such as carrots, burdock, onion, red pepper, pork bone extract, apple puree, flavor solution, citric acid, caramel powder, etc. 16 kinds of seasonings are prepared, and the chicken feet, konjac, vegetables, seasonings, etc. are used to prevent rapid contraction of the chicken feet and the escape of water through several steps of cooking. It is manufactured to suit the taste of Koreans by maintaining the taste, and then filled and retort sterilized in an aluminum pouch, and packed aseptically for long-term storage and distribution, and edible immediately without any additional cooking or warming process. It is an object of the present invention to provide a method for producing an instant food containing a chicken foot as a main raw material. .

In the present invention for realizing such an object, in the method of manufacturing an instant food containing chicken feet as a main raw material, the chicken feet cut to 3 to 4 cm after removing the non-edible portion are heated in 100 ° C water for 1 to 3 minutes. After cooling and sterilization and pre-treatment process, the pretreated chicken feet 56%, carrot 5%, burdock 5%, red pepper 2%, konjac 8% equipped with vegetables, white sugar 15%, salt 6.5%, red pepper powder 2% , Sodium L-Glumate 1.2%, Citric Acid 0.5% and Purified Water 13.3%, Malt syrup 12%, Gochujang 12%, Pork Extract 10%, Apple Puree 6%, Onion Paste 6%, Garlic 5%, 0.3%, Corn Starch 1.2%, 5% of the taste solution, 5% of the vinegar mixed with 11% of the main sauce prepared by mixing the main sauce to stir evenly, the first stir-frying process after performing the first stir-fry cooking process dextrin 3.1%, garlic 2nd fry, supplemented with 2%, red pepper powder 0.1%, white pepper 0.1%, caramel powder 0.1% After the second cooking step and the second roasting step, 0.6% of waxy corn starch was added and stirred to mix the remaining water at 75-85 ° C. to absorb the remaining water from the waxy corn starch; After the process, a certain amount is measured and filled and sealed in an aluminum pouch, and retort sterilization is performed for 20 to 40 minutes at 110 to 120 ° C. and a pressure of 1.0 to 2.2 atm.

Hereinafter, a method for preparing an instant food containing chicken feet according to the present invention in detail is as follows.

Looking at the ingredients of various seasonings and ingredients to prepare instant foods with chicken feet according to the present invention, first remove non-edible parts such as keratin and bones of chicken feet and cut cleanly washed chicken feet 3 to 4 cm in size 100 After putting it in boiling water of ℃, it is heated for 1 ~ 3 minutes and then taken out. Cooling, washing, and removing water in cold water of 10 ~ 20 ℃, sterilization and pre-processing to cook only part, prepare the main ingredients.

In addition, cleanly washed carrots, burdock, onions, red peppers, mushrooms cut into 2 ~ 5mm thick, boiled in 100 ℃ boiling water for about 1 minute to prepare vegetables, cut to a thickness of 5 ~ 9mmmm to 100 ℃ boiling water Each is equipped with konjac washed after heating for about 3 to 5 minutes.

And as shown in Table 1 below, 15% of white sugar of powder, 6.5% of salt, 2% of red pepper powder, 1.2% of L-glutamate, 0.5% of citric acid and 13.3% of purified water were added to a cooking apparatus, followed by heating and dissolution. 12% malty syrup, 12% red pepper paste, 10% pork extract, 6% apple puree, 6% onion paste, 5% garlic, and then add and stir caramel powder 0.3% and corn starch 1.2%. After heating and gelatinization at 80 ~ 90 ℃ and stirring the 5% of the flavor solution, 5% brewed vinegar to prepare the main sauce.

Raw material name and blending ratio of the main sauce used in the manufacture of instant food containing chicken feet as its main ingredient. Raw material name Compound ratio Remarks White sugar 15% saline 6.5% Red pepper powder 2% Sodium L-Glumate 1.2% Citric acid 0.5% Purified water 13.3% Malt syrup 12% Kochujang 12% Pork Extract 10% Apple Puree 6%

onion 6% Used as a paste garlic 5% Used as a paste Caramel Powder 0.3% Waxy Corn Starch 1.2% Flavor 5% Brewed Vinegar 5%

In addition to chicken feet, vegetables, and sauce sauce, supplementary spices such as dextrin, garlic, soy sauce, waxy corn starch, red pepper powder, red pepper powder, white pepper, and caramel powder are prepared.

The preparation process of the instant food containing the chicken foot of the present invention by the main ingredient chicken feet and auxiliary ingredients vegetables, konjac, and main seasoning sauce, and auxiliary seasoning as described in detail as follows.

First, remove the non-edible parts such as bone and keratin, cut cleanly washed chicken feet into 3 ~ 4cm, put them in 100 ℃ boiling water, heat for 1 ~ 3 minutes, and take them out in cold water of 10 ~ 20 ℃. Cooled sterilization and ripening pretreatment process was carried out 52% cooled chicken feet, cut to the thickness 2 ~ 5mm described above, boiled in boiling water at 100 ℃ for about 1 minute, washed carrot 5%, burdock 5%, red pepper 2 Vegetable sauce containing%, 7% konjac cut to a thickness of 5 ~ 9mm and boiled in boiling water at 100 ℃ for about 3 to 5 minutes and washed with a plurality of seasonings as shown in Table 1 above 11 % Is put into the cooking apparatus and heated and stirred to fry in almost dry state so that the main sauce evenly permeates chicken feet, vegetables and konjac.

After the first stir-fry cooking process, and then dextrin 3.1%, garlic 2%, chili powder 0.1%, white pepper 0.1%, caramel powder 0.1% of the auxiliary seasoning after heating and stirring to taste our taste A second stir-cooking process is performed to further enhance the taste to suit.

After the second roasting process, 0.6% of waxy corn starch is added and stirred to carry out a heat-lamination process of mixing at 75-85 ° C. in order to absorb the remaining water from the waxy corn starch.

After completion of the heating and heating process, the cooked fried chicken feet are weighed to a certain amount, filled in an aluminum pouch, and glued (sealed) to prevent air from entering, and then at a temperature of 110 to 120 ° C. and a pressure of 1.0 to 2.2 atm. By retort sterilization for 40 minutes to complete aseptic state, packaging and sterilization process to make the finished product to complete the manufacturing process of the instant food with chicken feet as the main ingredient.

On the other hand, the compounding ratio of the ingredients and ingredients of the instant food as a main ingredient chicken feet stored in the aluminum pouch is shown in Table 2 below.

Raw material name and blending ratio of the instant food containing the chicken feet stored in the aluminum pouch according to the present invention. Raw material name Compound ratio Remarks Chicken gizzard 56% Length 3-4 cm Marinade 11% Konjac 8% burdock 5% Thickness 2 ~ 5mm carrot 5% Thickness 2 ~ 5mm dextrin 3.1%

garlic 2% Used as a paste Red pepper 2% Waxy Corn Starch 0.6% Red pepper powder 0.1% White pepper 0.1% Caramel Powder 0.1% Sum 100%

As described above, the present invention removes the non-edible portion, washed chicken feet and konjac, and many vegetables such as carrots, burdock, onion, red pepper, pork bone extract, apple puree, flavor solution, citric acid, caramel powder, etc. Seasoned with seasoning of eggplant seasoning, and using the provided chicken feet, konjac, vegetables, seasoning sauce, etc., to prevent the rapid contraction of the chicken feet or the escape of water through several stages of stir cooking process, fresh inherent taste Manufactured to suit the taste of Koreans, and then filled in aluminum pouches and sterilized by retort, packed aseptically for long-term storage and distribution, and ready to be eaten instantly without any additional cooking or warming process. It will be able to provide the effect that the dish of chicken feet can be established as one of the Korean food culture.

Claims (1)

In the manufacturing method of an instant food containing chicken feet as a main raw material, The pre-treatment process of sterilization and cooking by removing the non-edible parts and washing the chicken feet cut to 3 ~ 4cm and heating them in 100 ℃ water for 1 ~ 3 minutes and then cooling them. The pretreated chicken feet 56%, carrots 5%, burdock 5%, red pepper 2%, konjac 8% equipped with vegetables, white sugar 15%, salt 6.5%, red pepper powder 2%, L-glutamate 1.2%, citric acid 0.5%, purified water 13.3%, malt syrup 12%, red pepper paste 12%, pork bone extract 10%, apple puree 6%, onion paste 6%, garlic 5%, 0.3%, corn starch 1.2%, flavor solution 5%, brewed vinegar 5 The first stir-fried cooking process in which 11% of main sauce is mixed with 10%, and the main sauce is soaked evenly. A second stir-frying process of increasing the taste by adding auxiliary spices of dextrin 3.1%, garlic 2%, red pepper powder 0.1%, white pepper 0.1%, caramel powder 0.1% after executing the first stir-fry cooking process, A heating and heating step of mixing at 75 to 85 ° C. to inject and stir 0.6% of waxy corn starch after the second roasting cooking process to absorb the remaining water from the waxy corn starch; After the heating and heating process, weighing a certain amount is filled and sealed in aluminum pouches, the chicken feet characterized in that consisting of the packaging and sterilization process to sterilize retort sterilization at 110 ~ 120 ℃, pressure 1.0 ~ 2.2 at 20 to 40 minutes Method of making instant food.