KR20030092892A - Preparation of chicken jerky - Google Patents

Abstract

PURPOSE: Provided is a preparation method of chicken jerky using ginseng and other medicinal herbs. The prepared chicken jerky has high stability against bacteria, antiacidification effect by removing unsaturated fatty acid, and soft meat quality. CONSTITUTION: A preparation method of chicken jerky comprises the steps of: cutting breast meat of a chicken; dipping the cut chicken meat in a mixture of edible salt, sugar and soy sauce at 5 deg.C; drying the dipped chicken meat; dipping the dried chicken meat in a mixture of soy sauce, sorbitol, garlic powder, ginseng powder, ginger powder and water; drying the dipped chicken meat; boiling the dried chicken meat at 85-95 deg.C; and drying the boiled chicken meat.

Description

Preparation method of chicken jerky {Preparation of chicken jerky}

The present invention relates to a method for manufacturing chicken jerky, and more specifically, to cut breast meat to a certain size in chicken and immersed it under primary salt solution, dried, immersed under secondary salt solution, dried and steamed at 85-95 ° C. It relates to a method of producing beef jerky using chicken meat, dried and dried on.

In general, beef jerky is made of beef or pork as raw meat, and it is prepared by low temperature aging, salting and drying in seasoning solution. However, in the preparation of chicken jerky, it is impossible to remove unsaturated fatty acids, which has high risk of rancidity of products, and the high survival rate of Listeria bacteria increases the possibility of food poisoning, as well as the removal and drying of fatty tissues in meat. Due to the hard tissue of the beef jerky, there was a problem that the marketability is lowered.

Therefore, the present invention is to solve the problems of the prior art as described above, there is no fear of rancidity, food poisoning due to Listeria bacteria, and to provide a method for producing chicken beef jerky having a smooth jerky texture and improved product flavor as a technical problem do.

In order to solve the above problems, the present inventors use chicken breast meat having a low content of unsaturated fatty acids as raw meat, unlike the conventional chicken jerky manufacturing method, and perform a dyeing process at a low temperature of 5 ° C. or lower to prevent rancidity of the remaining unsaturated fatty acids. In addition, if the cooking process is performed on steam at 85 ℃ ~ 95 ℃ higher than the killing temperature (83 ℃ or higher) of the Listeria bacterium, it can not only eradicate Listeria bacteria but also realize the tender meat quality of beef jerky and improve the flavor of the product. It was found that the present invention can be completed.

Therefore, in the present invention, the step of cutting the breast meat to a certain size after removing the skin from the chicken; Immersing the cut chicken at 5 ° C. or lower in a primary salt solution containing saline, sugar, and soy; First drying the chicken impregnated with the first salt solution; Immersing the first dried chicken in a secondary salt solution containing soy sauce, sorbitol, garlic powder, black pepper, ginseng powder, ginger powder, and water; Secondary drying the chicken impregnated with the secondary salt solution; A step of ripening the second dried chicken on a steam of 85 ~ 95 ℃; Provided is a method of producing a chicken jerky comprising the step of drying the matured chicken three times.

Hereinafter, the present invention will be described in more detail.

In the method for producing chicken jerky of the present invention, it is preferable to use breast meat for the portion used as raw meat. Leg meat contains 7.74% fat, whereas breast meat contains little fat, and breast meat has higher saturated fatty acid content and lower unsaturated fatty acid content than leg meat, making it suitable for beef jerky production.

In the present invention, after removing the fat portion from the chicken breast meat and shaping, after cutting to the size and thickness suitable for the preparation of beef jerky, the cut raw chicken meat in salt solution, sugar, soy sauce, water containing primary salt solution 5 It can be dried after immersion for 24 hours at ℃ or less. By the aging in the primary salt solution, the salt solution is evenly infiltrated into the raw chicken meat, and the salting process can be prevented at the low temperature of 5 ° C. or lower to prevent rancidity of the remaining unsaturated fatty acid.

After the drying process, the chicken is immersed in a secondary salt solution containing spices, sorbitol, and a functional substance, and then dried. The functional substance is sorbitol, garlic powder, black pepper, ginseng powder, Dye solution containing ginger powder and water can be used. In the seasoning solution, sorbitol is added to give sweetness, garlic powder to offset meat fishy, black pepper and ginger powder to offset meat fishy and taste, ginseng powder to add flavor and ginseng efficacy It is preferable to use for.

Taking out the chicken meat impregnated with the secondary salt solution and drying at 60 ° C. for 30 minutes, it is preferable to perform a step of boiling on 85-95 ° C. steam for 30 minutes, which kills Listeria bacteria causing food poisoning by this cooking process. It is possible to prevent the meat quality of the chicken breast meat containing less fat from being hardened by this cooking process, so that the meat quality of the final chicken jerky can be softened. The Listeria bacterium is widely distributed in nature as an intestinal bacterium of animals. Among them, Listeria monocytogenes does not affect the animals but causes a serious food poisoning called Listeriosis in humans. It is a bacterium with relatively strong resistance to base and acid.

Suitable growth temperature is 30 ~ 37 ℃ but development temperature range is 0 ~ 45 ℃ and development pH range is pH 6-9, but it can develop or survive for a long time even at pH 4.5 or below. It is killed by heating and sterilization, such as pasteurization, and the meat can be killed at a temperature of 72 ° C. (160 ° F.), poultry meat at 83 ° C. (180 ° F.), and fish at 72 ° C. (160 ° F.). If processed as in the cooking process, the Listeria bacteria in the chicken will be killed. At temperatures below 85 ° C, the killing effect of Listeria is not achieved, and when it exceeds 95 ° C, the meat quality of the beef jerky becomes hard and the flavor of the product worsens.

After the cooking process is completed is dried to complete the manufacturing method of beef jerky using the present invention chicken. In the following examples are non-limiting examples of using the chicken breast to make beef jerky.

EXAMPLE

After removing the skin from the chicken, cut the breast to a certain size, immerse it for 24 hours under 5 ℃ under primary salt solution containing 0.9 weight of salt, 2 weight of sugar, 2 weight of brewed soy sauce and 95 weight of water, and then 80 ℃. Dried for 1 hour in brewed soy sauce, 1 weight, sorbitol 3-15 weight, garlic powder 0.1-1 weight, black pepper powder 0.1-1 weight, ginseng powder 0.1-1 weight, ginger powder 0.5-1 weight, water 80-95.1 weight After aging for 12 hours under the mixed secondary salt solution, dried, taken out from the salt solution and dried for 30 minutes at 60 ℃ steam for 30 minutes and then dried at 75 ℃ for 2 hours to prepare chicken jerky . The prepared jerky was measured in the presence of Listeria bacteria and the presence of Listeria bacteria in the laboratory attached to the School of Applied Chemical Engineering at Seoul National University of Technology. The flavor and meat quality were sensory tested by five men and women (10 persons). The physical properties of the beef jerky prepared by the above example is shown in Table 1.

Residual bacteria count (mari / ㎠) Listeria Flavor Meat quality Example 1 331 voice Good Good

The number of bacteria remaining in Table 1 is 331 / cm2, which satisfies the value of {10} ^ {5} / cm2 or less, which is recommended by the Korea Food and Drug Administration, and has no residual amount of Listeria bacteria. Can be.

Therefore, according to the present invention, by killing the Listeria bacteria in the chicken jerky by the process of cooking at 85-95 ° C. for 30 minutes, the stability to bacteria can be improved, and the rancidity by the removal of unsaturated fatty acids can be prevented, It is possible to realize the product flavor by adding functional materials such as ginseng and Chinese medicine, and also to promote the consumption of chicken and satisfy the needs of various consumers by using breast meat which is a non-preferred part of chicken. .

Claims (1)

Cutting the breast to a certain size after removing the skin from the chicken; Immersing the cut chicken at 5 ° C. or lower in a primary salt solution containing saline, sugar, and soy; First drying the chicken impregnated with the first salt solution; Immersing the first dried chicken in a secondary salt solution containing soy sauce, sorbitol, garlic powder, black pepper, ginseng powder, ginger powder, and water; Secondary drying the chicken impregnated with the secondary salt solution; Ripening the second dried chicken at a temperature of 85 to 95 ° C; Chicken jerky, characterized in that consisting of the third step of drying the matured chicken.