KR20000051346A - Method for Making Frozen Chicken Meat to Be raw Meat - Google Patents
Method for Making Frozen Chicken Meat to Be raw Meat Download PDFInfo
- Publication number
- KR20000051346A KR20000051346A KR1019990001733A KR19990001733A KR20000051346A KR 20000051346 A KR20000051346 A KR 20000051346A KR 1019990001733 A KR1019990001733 A KR 1019990001733A KR 19990001733 A KR19990001733 A KR 19990001733A KR 20000051346 A KR20000051346 A KR 20000051346A
- Authority
- KR
- South Korea
- Prior art keywords
- meat
- chicken
- frozen
- seasoning
- mixed
- Prior art date
Links
- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 13
- 235000020995 raw meat Nutrition 0.000 title 1
- 241000287828 Gallus gallus Species 0.000 claims abstract description 37
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 26
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- 238000005406 washing Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract 2
- 239000004278 EU approved seasoning Substances 0.000 claims description 9
- 238000010791 quenching Methods 0.000 claims description 3
- 229920003023 plastic Polymers 0.000 claims description 2
- 238000010257 thawing Methods 0.000 abstract description 8
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 240000002234 Allium sativum Species 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 3
- 235000004611 garlic Nutrition 0.000 abstract description 3
- 235000008397 ginger Nutrition 0.000 abstract description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 abstract description 2
- 229920002554 vinyl polymer Polymers 0.000 abstract description 2
- 230000000149 penetrating effect Effects 0.000 abstract 2
- 238000003307 slaughter Methods 0.000 abstract 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 244000144977 poultry Species 0.000 description 3
- 235000013594 poultry meat Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000000171 quenching effect Effects 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000037303 wrinkles Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/20—Freezing
Abstract
Description
본 발명은 냉동 계육의 그 보관방법에 관한 것으로, 특히 냉동 과정 및 해동 과정에서 각종 조미료가 섞인 혼합양념을 계육의 육질에 흡수되게 하므로서, 냉동 보관용 계육의 육질이 변화되지 않고도 장기간 보관이 용이한 냉동 보관용 계육의 생육화 방법에 관한 것이다.The present invention relates to a storage method of frozen poultry, and in particular, by allowing the seasoning of mixed seasonings mixed with various seasonings in the freezing and thawing process to the meat quality, easy storage for a long time without changing the meat quality of the frozen meat. The present invention relates to a method of growing broilers for cryopreservation.
계육은 각종 조리용으로 매우 많이 쓰이고 있으며, 특히 튀김용으로 많이 사용되고 있다. 그러므로 다량의 닭을 도계한 후 이를 냉동 보관하여 그 수요에 따라 냉동닭을 해동시켜 생육화하여 공급하고 있다.Chicken meat is very much used for various cooking, and especially for frying. Therefore, a large number of chickens are slaughtered and stored frozen and thawed frozen chickens according to their demand to grow and supply.
그러나 냉동닭은 생육화를 위해 해동되는 과정에서 급작한 온도의 변화에 의해 육질이 변하는 문제점이 있으며, 동결된 상태의 계육을 분리하는 과정에서도 계육과 계육이 서로 엉겨 붙어 있어 살점이 떨어지거나 날개 또는 다리등이 부러지는등 계육의 손상을 가져와 그 상품가치를 저하시키는 경우가 있고, 통상적으로 계육을 급냉시켰을 경우에는 육질이 검프르고 해동후에는 주름이 생기는등의 문제점이 발생하는 것이다.However, frozen chicken has a problem that the meat quality changes due to a sudden change in temperature during thawing for growing, and in the process of separating the frozen chicken, the chicken and the chicken are entangled with each other, resulting in the loss of flesh, wings or It may cause damage to the chicken, such as broken legs, and lower the value of the product. Usually, when the chicken is quenched, the meat is black and the wrinkles are formed after thawing.
본 발명은 전기한 바와 같은 문제점을 제거코져,The present invention eliminates the problems as described above,
도계된 계육에 여러가지 조미료가 섞인 혼합양념을 육질에 흡수시켜 냉동시키고, 해동후에도 전기한 바와 같은 양념을 육질에 흡수시키므로서, 육질의 손상을 최대한 방지하면서도 그 육질을 연화시켜 조리된 계육의 맛이 좋아지며, 계육의 피부표면에는 양념막이 형성되어 냉동상태의 계육을 분리하는 과정에서 용이하게 분리되므로 살점이 떨어지거나 무리한 힘에 의해 날개 또는 다리등이 부러지는 문제점이 없는 냉동 보관용 계육의 생육화 방법을 제공함에 본 발명의 목적이 있는 것이다.By mixing the seasoned chicken with various seasonings, the meat is absorbed and frozen, and after thawing, the seasoned meat is absorbed into the meat, softening the meat and preventing the damage of meat. The skin surface of the broiler is formed with a seasoning film, so it is easily separated in the process of separating the frozen broiler, so that the flesh of the frozen storage broiler does not have the problem of falling flesh or breaking wings or legs by excessive force. It is an object of the present invention to provide a method.
이하, 본 발명의 실시예를 보다 상세히 설명한다.Hereinafter, embodiments of the present invention will be described in more detail.
도계된 닭을 통상의 쿨러나 세척장치에 의해 완전히 세척한 후, 여기에 다수의 조미료가 섞인 혼합양념을 도계된 닭의 육질에 흡수되게 하여, 급냉실에서 동결시킨 후, 출고전 해동된 계육에 전기한 바와 같은 혼합양념을 다시 계육에 흡수시킨 후 출고하는 것이다.The hens are thoroughly washed with a conventional cooler or washing apparatus, and then mixed with seasonings are absorbed into the meat of the hens, frozen in a quenching chamber, and then thawed before being shipped out. The mixed seasoning as described above is absorbed into chicken and then shipped.
이상과 같은 혼합양념이 함유된 냉동용 계육을 그 처리과정에 따라 보다 상세히 설명한다.The frozen broiler containing the mixed condiments as described above will be described in more detail according to the treatment process.
먼저, 그 냉동 과정에서 부터 살펴보면, 도계된 닭을 물에 세척한후 물에 담거나 쿨러 혹은 세척장치에 의해 완전히 제혈한 후, 냉동작업전 다수의 조미료를 섞은 혼합양념을 절단되거나, 개복된 상태의 계육에 흡수되게 하되, 혼합양념은 통상적인 조미료인 마늘, 양파, 생강, 술, 인공조미료, 소금등을 혼합한 것으로 마늘, 생강등은 육질을 연화시키고, 양파와 술은 방취와 냄새제거의 효과가 있으며, 소금은 방균 및 살균의 효과가 있는 것으로 널리 알려져 있는 것으로서, 이들 혼합양념이 함유된 계육을 한마리의 계육이 포장될 정도의 비닐포장에 계육을 넣어 통상적인 급냉실에서 약 -30~-50℃에서 동결시키면 되는 것이다.First, from the freezing process, the hens are washed in water and then immersed in water or completely bleeded by a cooler or washing apparatus, and then the mixed seasoning mixed with a number of seasonings before freezing is cut or opened. The seasoning is mixed with garlic, onion, ginger, liquor, artificial seasoning and salt. Garlic and ginger soften the meat, onion and liquor are deodorized and deodorized. It is effective, and salt is widely known to have antibacterial and bactericidal effect. The chicken containing these mixed seasonings is put in a plastic bag so that one chicken is packed in a normal quenching room. Just freeze at -50 ℃.
따라서, 혼합양념이 계육의 육질내에 흡수된 상태에서 냉동되므로 이들 성분의 약리작용에 의해 육질이 연화되면서도 그 변질이 없을 뿐더러 그 보관 기간이 지속되며 더욱 연화되고 간결한 미감을 지닌 계육이 되는 것이다.Therefore, because the mixed seasoning is frozen in the flesh of the meat is frozen, the meat is softened by the pharmacological action of these ingredients, but there is no alteration, the storage period is continued, and the meat is softer and more concise.
이렇게 냉동 보관된 계육은 일정기간이 지나거나 수요에 의해 해동을 하게 되는데, 일정량 해동코져 할 시에 종래에는 계육과 계육이 동결된 상태로 서로 엉겨붙어 있어서 이를 분리시키고져 할 시에 살점이 떨어져 나가거나 무리한 힘을 가해서 날개 혹은 다리등이 부러지는등의 문제점이 있었으나, 본 발명에 의해 우선 개개의 비닐포장에 의해 계육이 이미 분리되어 있을 뿐만 아니라 혼합양념이 계육의 표면에 양념층을 형성하여 계육과 계육간에 양념층에 의해 서로 격리된 상태로 동결되어 있으므로 이를 분리하는 경우에도 용이하게 분리가 될 뿐만아니라 무리한 힘을 가하지 않아도 용이하게 분리되므로 계육의 손상이 없게 되는 것이다.These frozen chickens are thawed by a certain period of time or by demand. When a certain amount of thaw is made, the chickens and the chickens are tangled together in a frozen state, and the flesh is separated when they are separated. There is a problem such as breaking the wings or legs by applying excessive force or the like, but first, according to the present invention, not only the chicken is already separated by the individual vinyl packaging but also the mixed seasoning forms the seasoning layer on the surface of the chicken. Since they are frozen in isolation from each other by the seasoning layer between the broiler and the poultry, they are not only easily separated even when they are separated, but are also easily separated without excessive force, so that there is no damage to the poultry.
동결된 상태에서 분리된 계육은 통상의 해동과정과 마찬가지로 해동실로 옮겨지게 되는데 그 계육은 0℃에서 12시간내지 15시간정도의 해동과정을 거치게 되는 것이다.In the frozen state, the separated chickens are transferred to the thawing chamber as in the normal thawing process, which is subjected to thawing for 12 to 15 hours at 0 ° C.
이때, 예냉실을 거쳐 해동된 계육에 다시 혼합양념이 흡수되게 하면 운반과정이나 취급과정에서 혼합양념이 다시 육질에 골고루 흡수되므로 한층 더 맛과 향이 가미될 뿐만아니라 외부의 공기에 일정시간 노출되어도 육질의 변화가 없음은 물론 부패 및 변질의 우려가 없게 되므로 그 상품의 가치를 향상시키는 효과가 있는 것이다.At this time, if the mixed seasoning is absorbed by the thawed chicken through the pre-cooling chamber, the mixed seasoning is absorbed evenly in the meat during the transport or handling process, so that the taste and aroma are not only added but also the meat quality is exposed to the outside air for a certain time. There is no change of course, there is no fear of corruption and deterioration, so that the effect of improving the value of the product.
이상과 같은 본 발명 냉동 보관용 계육의 생육화 방법은 냉동 계육의 육질 변화가 없을 뿐더러 각종 혼합양념이 육질내에 흡수되어 있으므로 육질이 연화되어 그 맛과 향이 향상되고 보관 기간이 지속되며, 냉동된 상태로 계육을 분리할 시에도 용이하게 분리되어 계육의 손상이 없어 상품가치의 상승 효과가 있는 것이다.As described above, the method of growing the frozen chicken for freezing has no change in the quality of frozen chicken, and since various mixed seasonings are absorbed in the meat, the meat is softened, the taste and aroma are improved, and the storage period is maintained. Even when the chicken is separated, it is easily separated and there is no damage to the chicken, which increases the value of commodities.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990001733A KR100305998B1 (en) | 1999-01-21 | 1999-01-21 | Method for Making Frozen Chicken Meat to Be raw Meat |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990001733A KR100305998B1 (en) | 1999-01-21 | 1999-01-21 | Method for Making Frozen Chicken Meat to Be raw Meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20000051346A true KR20000051346A (en) | 2000-08-16 |
| KR100305998B1 KR100305998B1 (en) | 2001-09-13 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019990001733A KR100305998B1 (en) | 1999-01-21 | 1999-01-21 | Method for Making Frozen Chicken Meat to Be raw Meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379822A (en) * | 2014-09-09 | 2016-03-09 | 新晃永益牧业有限责任公司 | Method for prolonging shelf life of chilled fresh meat |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61192265A (en) * | 1985-02-20 | 1986-08-26 | Tsukasa Maruyama | Forming of edible meat using chicken, or such, as raw material |
| CN1072070A (en) * | 1991-11-09 | 1993-05-19 | 梅宏志 | The production method of quick-frozen seasoning meat shashlik |
| JP2635883B2 (en) * | 1992-05-29 | 1997-07-30 | 日本水産株式会社 | Frozen meat processing equipment |
| KR970058590A (en) * | 1997-05-30 | 1997-08-12 | 용태웅 | How to Process Chicken |
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1999
- 1999-01-21 KR KR1019990001733A patent/KR100305998B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105379822A (en) * | 2014-09-09 | 2016-03-09 | 新晃永益牧业有限责任公司 | Method for prolonging shelf life of chilled fresh meat |
| CN105379822B (en) * | 2014-09-09 | 2020-05-15 | 新晃永益牧业有限责任公司 | Method for prolonging shelf life of chilled fresh meat |
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| Publication number | Publication date |
|---|---|
| KR100305998B1 (en) | 2001-09-13 |
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