KR20040040950A - Recipe for a boneless barbecue chicken - Google Patents

Recipe for a boneless barbecue chicken Download PDF

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KR20040040950A
KR20040040950A KR1020020069322A KR20020069322A KR20040040950A KR 20040040950 A KR20040040950 A KR 20040040950A KR 1020020069322 A KR1020020069322 A KR 1020020069322A KR 20020069322 A KR20020069322 A KR 20020069322A KR 20040040950 A KR20040040950 A KR 20040040950A
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South Korea
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vacuum
barbecue
raw meat
chicken
sauce
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KR1020020069322A
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Korean (ko)
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KR100473187B1 (en
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김성수
주상집
정범구
주관석
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주식회사 제너시스
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat

Abstract

PURPOSE: A method of producing a boneless chicken product with barbecue comprising the steps of concentrating barbecue sauce under vacuum, aging it at low temperature, mixing with chicken meat and then grilling is provided. The produced boneless chicken product has good meat quality and permits anyone to instantly and conveniently cook. CONSTITUTION: A premix, soy sauce, starch sugar, tomato paste, tomato puree, red pepper powder and purified water are vacuum-concentrated and aged for 24 to 48hr at 4deg.C to produce barbecue sauce. Boneless chicken meat is added with 6.5% pickle solution seasoning and agitated with the barbecue sauce at a degree of vacuum of 0.9mbar. Then, the chicken meat is grilled with a steam pressure of 220kg in an oven, cooled at 4deg.C until the temperature of a center portion of chicken meat reaches below 10deg.C, packed under vacuum, sterilized for 30min at 85deg.C and cooled for 30min at 2deg.C. After opening the package of the chicken meat, the chicken meat is mixed with a barbecue sauce and heated at 200deg.C.

Description

뼈를 제거한 바비큐치킨 제조방법{Recipe for a boneless barbecue chicken}Method for manufacturing barbecue chicken with bone removed {Recipe for a boneless barbecue chicken}

본 발명은 뼈를 제거한 바비큐치킨 제조방법에 관한 것으로, 보다 자세하게는 바비큐소스의 재료를 농축관에 투입하고 진공농축하여 바비큐소스를 제조하는 진공농축단계, 포장단계와, 바비큐소스의 숙성단계, 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 피클솔루션시즈닝을 혼합하는 혼합단계, 피클솔루션시즈닝이 혼합된 원료육에 숙성된 바비큐소스를 투입하여 원료육을 진공교반하는 진공교반단계, 원료육의 숙성단계, 숙성된 원료육을 직화구이를 실시하는 단계, 냉각단계, 진공포장단계, 살균단계, 다시 냉각하는 단계, 외포장단계, 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 조리하는 단계에 관한 것이다.The present invention relates to a method for manufacturing barbecue chicken with bone removed, and more particularly, a vacuum concentration step for preparing barbecue sauce by placing a barbecue sauce material in a condensation tube and vacuum concentrating, and a step of ripening barbecue sauce, chicken Mixing the pickle solution seasoning to the raw meat cut into two parts of two wings and two legs, and vacuum stirring step of stirring the raw meat by vacuum stirring the raw barbecue sauce into the raw meat mixed with the pickle solution seasoning , Raw material meat, barbecue of mature raw meat, cooling step, vacuum packing step, sterilization step, cooling step again, outer packing step, take out vacuum packed raw meat, mix raw meat and barbecue sauce It is about the steps to do.

종래에는 바비큐타입의 치킨은 조리방법이 조리자의 조리법에 따라 달랐고, 원료육의 절단에 있어서도 뼈를 발라내지 않고 조리를 하였다.Conventionally, the barbecue type chicken was cooked according to the cooker's recipe, and was cooked without cutting bone even when cutting raw meat.

그러나, 상기와 같은 종래의 바비큐치킨의 제조방법은 조리자의 조리방법에 따라 맛의 편차가 심하고, 조리과정도 위생적이지 못한 문제점과 원료육의 절단에 있어서도 뼈를 발라내지 않고 조리하였기 때문에 취식시 불편하며 조리시간도 길어지는 문제점이 있다.However, the conventional method of manufacturing barbecue chicken as described above is severely uneven in taste depending on the cooking method of the cooker, cooking process is also inconvenient during cooking because it is not sanitary and cooked without cutting bones in the cutting of raw meat. There is also a problem that takes longer time.

따라서, 본 발명은 상기와 같은 종래기술의 제반단점과 문제점을 해결하기 위한 것으로, 바비큐소스의 재료를 진공도700이상으로 진공농축하고, 4℃에서 바비큐소스를 저온숙성시키고, 원료육에 숙성된 바비큐소스를 투입하여 진공도0.9mbar에서 진공교반하고, 바비큐소스가 투입된 원료육을 4℃에서 숙성하고, 숙성된 원료육을 스팀압력220kg에서 직화구이를 실시하고, 직화구이 실시 후 진공도760mHg에서 진공포장하고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하여, 바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이 때문에, 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있고, 진공포장하기 때문에 위생적인 면도 강화되는 효과가 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있도록 하는 바비큐치킨 제조방법을 제공함에 본 발명의 목적이 있다.Accordingly, the present invention is to solve the above-mentioned disadvantages and problems of the prior art, the vacuum concentration of the barbecue sauce material to a vacuum degree of 700 or more, low-temperature aging barbecue sauce at 4 ℃, barbecue sauce aged in raw meat Vacuum stirring at a vacuum degree of 0.9 mbar, aged barbecue sauce raw material meat at 4 ℃, roasting the matured raw meat at steam pressure 220kg, vacuum-packed at a vacuum degree of 760mHg after vacuum roasting, vacuum packaging Take out the raw meat, mix it with 140g of raw meat and 12g of barbecue sauce, cook it at 200 ℃, vacuum concentration of barbecue sauce material, low temperature aging of barbecue sauce, vacuum stirring after adding mature barbecue sauce, and barbecue sauce. Due to the low-temperature aging of the raw meat and the direct grill at steam pressure of 220 kg of the mature raw meat, the meat tastes like barbecue deep inside This softening effect is applied, and the vacuum packing gives hygienic shaving effect. The vacuum-packed raw meat is taken out and the raw meat 140g and 12g barbecue sauce are mixed and cooked at 200 ° C. It is an object of the present invention to provide a barbecue chicken manufacturing method that can enjoy the taste, anyone can easily cook, and eating is easy effect.

본 발명의 상기목적은 바비큐소스의 재료를 농축관에 투입하고 진공농축하여 바비큐소스를 제조하는 진공농축단계, 포장단계와, 바비큐소스의 숙성단계, 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 피클솔루션시즈닝을 혼합하는 혼합단계, 피클솔루션시즈닝이 혼합된 원료육에 숙성된 바비큐소스를 투입하여 원료육을 진공교반하는 진공교반단계, 원료육의 숙성단계, 숙성된 원료육을 직화구이를 실시하는 단계, 냉각단계, 진공포장단계, 살균단계, 다시 냉각하는 단계, 외포장단계, 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 조리하는 단계로 이루어진 뼈를 제거한 바비큐치킨 제조방법에 의해 달성된다.The object of the present invention is to put the barbecue sauce material in the condenser tube and vacuum concentration to produce a barbecue sauce vacuum concentration step, packaging step, barbecue sauce aging step, removing the breastbone of chicken and two wings and two legs Mixing step of mixing pickle solution seasoning to the raw meat cut into four parts, vacuum stirring step of vacuum stirring the raw material meat by inputting barbecue sauce matured into the raw material meat mixed with pickle solution seasoning, aging step of the raw meat, direct aging the raw meat Method for manufacturing barbecue chicken with bone removed consisting of roasting step, cooling step, vacuum packing step, sterilizing step, cooling step again, outer packing step, taking out vacuum packed raw meat and mixing raw meat and barbecue sauce to cook Is achieved by.

본 발명의 상기목적과 기술적구성 및 그에 따른 작용효과에 관한 자세한 사항은 이하 상세한 설명에 의해 보다 명확하게 이해될 것이다.Details of the above object and technical configuration of the present invention and the resulting effects will be more clearly understood from the following detailed description.

제1공정은 프리믹스, 양조간장, 물엿, 토마토페이스트, 토마토퓨레, 고추분, 정제수를 농축관에 투입하고 진공도700이상으로 진공농축하여 바비큐소스를 제조한 후 4℃냉장창고에서 숙성시키는 단계이다. 제1공정에서는 생마늘을 5메쉬로 분쇄하여 리본믹서에 투입하고, 여기에 정백당, 맛술, 사골엑기스, 정제염, 올레오레진 켐시컴, 올레오레진 파프리카를 투입하여 20분간 교반한 프리믹스를 만든다. 여기서 맛술은 알콜이 함유된 액체조미료로서 주식회사 대상의 청정원이 제조한 미정을 사용한다. 프리믹스는 바비큐소스를 만드는 과정에서 일부재료를 배합하여 1차로 만든 소스재료를 의미한다. 제1공정의 바비큐소스의 배합비는 마늘2.00%, 양파2.00%, 정백당16.50%, 맛술5.00%, 사골엑기스1.00%, 정제염0.50%, 올레오레진 켐시컴0.05%, 올레오레진 파프리카0.20%, 양조간장30.00%, 물엿18.50%, 토마토페이스트8.00%, 토마토퓨레8.00%, 고추분2.00%, 정제수6.25%이다. 그 다음으로 제1공정의 재료를 70℃, 진공상태에서 당도71이상이 되도록 진공농축한다. 진공농축에 의해 바비큐소스 재료의 성분중 엑기스가 효과적으로 추출되는 효과가 있다. 배합물이 진공농축된 후에는 Mesh망을 이용하여 완성된 소스를 살균여과하여 2kg용량의 스탠딩파우치에 포장하고, 2℃냉각수에서 냉각후 10분간 탈수시킨 다음 외포장을 실시한다. 외포장된 바비큐소스를 24-48시간 냉장보관하면서 저온숙성시킨다. 저온숙성에 의해 바비큐소스의맛과 향이 풍부해지는 효과가 있다.In the first step, premix, brewed soy sauce, syrup, tomato paste, tomato puree, red pepper powder, and purified water are added to a condenser tube, and the barbecue sauce is prepared by vacuum concentrating at a vacuum degree of 700 or more and then aging in a 4 ° C. refrigerator. In the first step, the raw garlic is crushed into 5 meshes and added to a ribbon mixer, and the white sugar, taste liquor, bone bone extract, refined salt, oleoresin chemsicum and oleoresin paprika are added to make a premix stirred for 20 minutes. Here, liquor is a liquid seasoning containing alcohol. Premix means a source material made by mixing some ingredients in the process of making barbecue sauce. The mixing ratio of barbecue sauce of the first step is garlic 2.00%, onion 2.00%, white sugar 16.50%, sake 5.00%, beef bone extract 1.00%, refined salt 0.50%, oleoresin chemcicom 0.05%, oleoresin paprika 0.20%, brewing Soy sauce 30.00%, starch syrup 18.50%, tomato paste 8.00%, tomato puree 8.00%, red pepper powder 2.00%, purified water 6.25%. Subsequently, the material of the first step is concentrated in vacuo at a temperature of 70 ° C. and a sugar content of 71 or more. By vacuum concentration, the extract of the components of the barbecue sauce material is effectively extracted. After the formulation is concentrated in vacuum, sterilize the finished sauce using a mesh net, package it in a standing pouch of 2kg capacity, cool it in 2 ℃ cooling water, dehydrate it for 10 minutes, and then carry out external packing. Outer barbecue sauce is refrigerated for 24-48 hours at low temperature. Low-temperature aging has the effect of enriching the taste and aroma of barbecue sauce.

제2공정은 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 6.5%농도의 피클솔루션시즈닝 수용액을 혼합한 후 상기 제1공정의 숙성된 바비큐소스를 투입하여 원료육을 진공도0.9mbar으로 진공교반하여 숙성시키는 단계이다. 피클솔루션시즈닝 수용액은 닭속살에 감칠맛을 내게 하는 성분을 포함하는 재료이다. 6.5%농도의 피클솔루션시즈닝 수용액은 배합비를 정백당35.00%, 정제염32.00%, 엘-글루타민산나트륨23.20%, 폴리인산염8.50%, 메타인산염1.30%으로 한다. 제2공정의 숙성은, 먼저 1,151-1,250g의 원료육을 처리하여 190g이상인 원료로 만들고, 6.5%농도의 피클솔루션시즈닝 수용액과 혼합한 후 15분간 교반한다. 그 다음에는 원료육89%, 바비큐소스11%를 투입하여 진공상태에서 10rpm으로 60분간 진공교반한 후, 냉장상태에서 24시간 숙성시킨다. 냉장숙성에 의해 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있다.In the second step, the chicken breast is removed, the raw meat cut into two parts of two wings and two legs is mixed with a 6.5% concentration pickle solution seasoning solution, and the aged barbecue sauce is added to the raw meat to vacuum the raw meat. It is a step of aging by vacuum stirring at 0.9 mbar. Pickle solution seasoning aqueous solution is a material containing a component that gives a rich flavor to chicken meat. The aqueous solution of pickling solution seasoning at 6.5% is 35.00% per white sugar, 32.00% refined salt, 23.20% sodium L-glutamate, 8.50% polyphosphate, and 1.30% metaphosphate. Aging of the second step is first processed to 1,151-1,250g raw material meat to 190g or more raw materials, mixed with 6.5% concentration pickling solution aqueous solution and stirred for 15 minutes. Subsequently, 89% of the raw meat and 11% of the barbecue sauce were added thereto, and the mixture was vacuum stirred at 10 rpm for 10 minutes in a vacuum state and then aged for 24 hours in a refrigerated state. The refrigeration matures the barbecue deep in the flesh and the meat is soft.

제3공정은 상기 제2공정의 숙성된 원료육을 오븐을 이용하여 스팀압력220kg에서 직화구이를 실시하는 단계이다. 제3공정의 직화구이는, Jet Stream오븐을 이용하여 185℃, 가압상태에서 17분간 조리하는 것이다. 가압상태에서의 조리에 의해 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있다.The third step is a step of roasting the raw material meat of the second step using a oven at a steam pressure of 220 kg. In the direct roasting of the third step, the jet stream oven is cooked at 185 ° C. for 17 minutes under pressure. The barbecue tastes deeper by the cooking under pressure and the meat is softened.

제4공정은 상기 제3공정의 직화구이 후 4℃냉장조건에서 냉각하고, 진공도760mHg에서 진공포장, 살균, 냉각과정을 거쳐 외포장을 하는 단계이다. 제4공정의 냉각과정은, 직화구이한 원료육을 냉장상태에서 심부온도10℃이하가 되도록 집중냉각후 140-170g인 조각을 선별한다. 그 다음에는 진공상태에서 진공시간25초 조건으로 PE포장지에 쿠킹된 조각을 4개씩 담고 진공포장하고, 85℃, 30분간 살균하고, 2℃, 30분간 냉각하며, 10분간 탈수를 거쳐 외포장을 실시한다. 진공포장에 의해 위생적인 면도 강화되는 효과가 있다.The fourth process is a step of cooling the product under refrigeration conditions at 4 ° C. after the direct roasting of the third process, and performing external packaging through vacuum packing, sterilization, and cooling at a vacuum degree of 760 mHg. In the cooling step of the fourth step, the pieces of 140-170 g are sorted after intensive cooling of the roasted raw meat so that the core temperature is 10 ° C. or lower in the refrigerated state. Afterwards, vacuum-packed 4 pieces of cooked pieces were packed in PE packaging under vacuum for 25 seconds under vacuum, and sterilized at 85 ° C. for 30 minutes, cooled at 2 ° C. for 30 minutes, and dehydrated for 10 minutes. Conduct. Hygienic shaving is enhanced by vacuum packaging.

제5공정은 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 200℃에서 조리하는 단계이다. 제5공정의 조리는 진공포장된 원료육을 꺼내어 원료육140g, 바비큐소스12g을 소스붓을 이용하여 앞뒤로 도포한 후 직화구이하여, 오븐에서 안쪽은 6분, 껍질부는 3분간 쿠킹하는 방법과 진공포장된 원료육을 꺼내어 원료육140g을 직화구이하여, 오븐에서 안쪽 6분, 껍질부 3분간 쿠킹한 후 바비큐소스에 물엿투입을 증가시키고 및 매운 맛을 감소시킨 소스 12g을 도포하는 방법이 있다. 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있다.The fifth step is to take out the vacuum-packed raw meat, mix the raw meat and barbecue sauce and cook at 200 ℃. The cooking of the fifth step is to take out the vacuum-packed raw meat, apply 140g raw material meat, 12g barbecue sauce back and forth using a sauce brush and roast it directly, cook inside the oven for 6 minutes, cook the shell for 3 minutes and vacuum-packed The raw meat is taken out, and the raw meat 140g is directly roasted, cooked in an oven for 6 minutes and the shell portion for 3 minutes, followed by increasing the amount of syrup to barbecue sauce, and applying a 12g sauce with reduced spicy taste. Take out the vacuum packed raw meat and mix the raw meat 140g and barbecue sauce 12g and cook at 200 ℃, so that cookers can enjoy the same barbecue taste regardless of skill level, anyone can easily cook, easy to eat.

따라서, 본 발명의 뼈를 제거한 바비큐치킨 제조방법은 바비큐소스의 재료를 진공도700이상으로 진공농축하고, 4℃에서 바비큐소스를 저온숙성시키고, 원료육에 숙성된 바비큐소스를 투입하여 진공도0.9mbar에서 진공교반하고, 바비큐소스가 투입된 원료육을 4℃에서 숙성하고, 숙성된 원료육을 스팀압력220kg에서 직화구이를 실시하고, 직화구이 실시 후 진공도760mHg에서 진공포장하고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하므로써,Therefore, the barbecue chicken manufacturing method of the bone removal method of the present invention vacuum concentrated barbecue sauce material to a vacuum degree of 700 or more, low-temperature aging barbecue sauce at 4 ℃, and put the barbecue sauce aged in the raw meat to vacuum at 0.9 mbar vacuum After stirring, the raw meat in which barbecue sauce is added is aged at 4 ° C., and the matured raw meat is roasted directly at steam pressure of 220 kg. After roasting, the vacuum is packed at a vacuum degree of 760 mHg, and the vacuum-packed raw meat is taken out. By mixing 12g of sauce and cooking at 200 ℃,

바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이에 의해, 바비큐소스가 깊게 배게 되고원료육의 육질이 향상되는 장점이 있고, 진공포장에 의해 위생상의 장점이 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일하게 조리할 수 있다는 장점이 있고,By vacuum concentration of barbecue sauce material, low temperature aging of barbecue sauce, vacuum stirring after putting barbecue sauce ripened in raw meat, low temperature aging of raw meat in which barbecue sauce is added, and roasting at 220 kg steam pressure of mature raw meat, Barbecue sauce is deeply soaked and raw meat quality is improved, hygienic advantages by vacuum packaging, vacuum packed raw meat is taken out, and raw meat 140g and barbecue sauce 12g are mixed and cooked at 200 ° C. There is an advantage that you can cook the same regardless of the degree,

바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이 때문에, 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있고, 진공포장하기 때문에 위생적인 면도 강화되는 효과가 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있다.Due to the vacuum concentration of the barbecue sauce, the low temperature aging of the barbecue sauce, the vacuum stirring after the barbecue sauce is added to the raw meat, the low temperature aging of the raw meat with the barbecue sauce, and the direct roasting at 220 kg of steam pressure of the mature raw meat. It has the effect of deeply barbecued taste and tenderness of meat, and it is vacuum-packed for hygienic shaving reinforcement. Vacuumed raw meat is taken out, and raw meat 140g and barbecue sauce 12g are mixed and cooked at 200 ℃. Regardless of skill level, you can enjoy the same barbecue taste, anyone can cook easily, and eating is easy.

Claims (12)

프리믹스, 양조간장, 물엿, 토마토페이스트, 토마토퓨레, 고추분, 정제수를 농축관에 투입하고 진공도700이상으로 진공농축하여 바비큐소스를 제조하는 진공농축단계, 포장단계 및 포장된 바비큐소스를 24-48시간 4℃냉장창고에서 숙성시키는 단계를 포함하는제1공정;Premix, brew soy sauce, starch syrup, tomato paste, tomato puree, red pepper powder, and purified water are added to the condenser tube, and the vacuum concentration step, packaging step, and packaged barbecue sauce are prepared by vacuum concentrating at a vacuum degree of 700 or more. A first process comprising the step of aging in a 4 ° C. refrigerator; 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 6.5%농도의 피클솔루션시즈닝을 혼합하는 혼합단계, 6.5%농도의 피클솔루션시즈닝이 혼합된 원료육에 제1공정의 숙성된 바비큐소스를 투입하여 원료육을 진공도0.9mbar에서 진공교반하는 진공교반단계 및 숙성단계를 포함하는 제2공정;Mixing step of removing the chicken breast bone and cutting the raw meat cut into two parts of two wings and two legs, and mixing the pickle solution seasoning of 6.5% concentration, and the raw meat mixed with the pickle solution seasoning of 6.5% concentration in the first step A second step including a vacuum stirring step and a maturing step of feeding the barbecue sauce and vacuum stirring the raw material meat at a vacuum degree of 0.9 mbar; 상기 제2공정의 숙성된 원료육을 오븐을 이용하여 스팀압력220kg에서 직화구이를 실시하는 제3공정;A third step of performing direct roasting of the matured raw meat of the second step at a steam pressure of 220 kg using an oven; 상기 제3공정의 직화구이 후 원료육을 4℃냉장조건에서 심부온도10℃이하가 되도록 집중냉각후 140-170g인 조각을 선별하는 냉각단계, 진공도760mHg에서 진공시간25초 조건으로 PE포장지에 쿠킹된 조각을 4개씩 담아 포장하는 진공포장단계, 살균단계, 2℃에서 30분간 냉각하는 재냉각단계 및 외포장단계를 포함하는 제4공정; 및After the roasting of the third process, the raw meat is concentrated at 4 ° C. under refrigeration conditions to be cooled to a core temperature of 10 ° C. or lower, and then a cooling step of sorting pieces of 140-170 g is cooked on a PE package under a vacuum time of 25 seconds at a vacuum degree of 760 mHg. A fourth process including a vacuum packaging step of packaging four pieces each, a sterilization step, a recooling step of cooling at 2 ° C. for 30 minutes, and an outer packing step; And 상기 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 200℃에서 조리하는 제5공정을 포함하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.And a fifth step of taking out the vacuum-packed raw meat, blending the raw meat and barbecue sauce, and cooking at 200 ° C. to remove the barbecue chicken. 제1항에 있어서, 상기 제1공정의 프리믹스는 생마늘을 5메쉬로 분쇄하여 공업용믹서에 투입하고 여기에 양파, 정백당, 맛술, 사골엑기스, 정제염, 올레오레진 켐시컴, 올레오레진 파프리카를 투입하여 20분간 교반한 것임을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.The method of claim 1, wherein the premix of the first step is to crush the raw garlic into 5 mesh in an industrial mixer, onion, white sugar, taste wine, bone bone extract, refined salt, oleoresin chemsicum, oleoresin paprika Method for producing barbecue chicken removed bones, characterized in that the stirring for 20 minutes. 제1항에 있어서, 상기 제1공정의 바비큐소스의 원료배합비가 마늘2.00%, 양파2.00%, 정백당16.50%, 맛술5.00%, 사골엑기스1.00%, 정제염0.50%, 올레오레진 켐시컴0.05%, 올레오레진 파프리카0.20%, 양조간장30.00%, 물엿18.50%, 토마토페이스트8.00%, 토마토퓨레8.00%, 고추분2.00%, 정제수6.25%임을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.The method according to claim 1, wherein the raw material blending ratio of barbecue sauce of the first step is garlic 2.00%, onions 2.00%, white per sugar 16.50%, taste liquor 5.00%, beef bone extract 1.00%, refined salt 0.50%, oleoresin chemcomum 0.05%, Oleoresin paprika 0.20%, brewed soy sauce 30.00%, starch syrup 18.50%, tomato paste 8.00%, tomato puree 8.00%, red pepper powder 2.00%, purified water 6.25%. 제1항에 있어서, 상기 제1공정의 진공농축단계는 상기 제1공정의 재료를 70℃, 진공상태에서 당도71이상이 되도록 진공농축하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.The method of claim 1, wherein the vacuum concentration step of the first step is to concentrate the material of the first step in a vacuum at 70 ° C. in a vacuum state so as to have a sugar content of 71 or more. 제1항에 있어서, 상기 제2공정의 혼합단계는 1,151-1,250g의 원료육을 처리하여 190g이상인 원료로 만들고 6.5%농도의 피클솔루션시즈닝 수용액과 혼합하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the mixing step of the second step is to process the raw meat of 1,151-1,250g to produce more than 190g of raw material and the production of bone removed barbecue chicken, characterized in that mixed with 6.5% concentration of pickling solution seasoning solution Way 제1항에 있어서, 상기 제2공정의 혼합단계는, 6.5%농도의 피클솔루션시즈닝 수용액은 배합비를 정백당35.00%, 정제염32.00%, 엘-글루타민산나트륨23.20%, 폴리인산염8.50%, 메타인산염1.30%으로 하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법According to claim 1, wherein the mixing step of the second step, the 6.5% concentration of pickling solution seasoning solution contains a compounding ratio of 35.00% per white spirit, 32.00% refined salt, 23.20% sodium L- glutamate, 8.50% polyphosphate, 1.30% metaphosphate Method for producing barbecue chicken with bone removed 제1항에 있어서, 상기 제2공정의 진공교반단계는, 진공상태에서 15분간 교반하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the vacuum stirring step of the second step is performed for 15 minutes in a vacuum state. 제1항에 있어서, 상기 제2공정의 숙성단계는, 원료육89%, 바비큐소스11%를 투입하여 진공상태에서 10rpm으로 60분간 진공교반한 후, 4℃냉장상태에서 24시간 숙성시키는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법According to claim 1, wherein the aging step of the second step, raw material meat 89%, barbecue sauce 11% by vacuum stirring at 60 rpm for 10 minutes in a vacuum state, and then aged for 4 hours at 4 ℃ refrigerated Method of manufacturing barbecue chicken with bone removed 제1항에 있어서, 상기 제3공정의 직화구이는, Jet Stream오븐을 이용하여 185℃, 가압상태에서 17분간 조리하는 직화구이임을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the roasting of the third step is a roasting barbecue chicken, characterized in that the roasting cooked for 17 minutes at 185 ℃, pressurized state using a Jet Stream oven. 제1항에 있어서, 상기 제4공정의 살균과정은, 85℃, 30분간 살균하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the sterilization process of the fourth step, the sterilization process of the bone removed barbecue chicken, characterized in that sterilization for 30 minutes at 85 ℃. 제1항에 있어서, 상기 제5공정의 조리는 진공포장된 원료육을 꺼내어원료육140g당 바비큐소스12g을 앞뒤로 도포한 후 오븐에서 안쪽은 6분, 껍질부는 3분간 조리하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method of claim 1, wherein the cooking of the fifth step removes the vacuum-packed raw meat and applies 12 g of barbecue sauce per 140 g of raw meat, and then cooks the inside of the oven for 6 minutes and the shell for 3 minutes. How to make barbecue chicken 제1항에 있어서, 상기 제5공정의 조리는 진공포장된 원료육을 꺼내어 원료육140g을 오븐에서 안쪽 6분, 껍질부 3분간 조리한 후 바비큐소스에 물엿투입을 증가시키고 매운 맛을 감소시킨 소스 12g을 도포하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법The method according to claim 1, wherein the cooking of the fifth step takes out the vacuum-packed raw meat and cooks the raw meat 140g in an oven for 6 minutes and the shell for 3 minutes, and then adds syrup to barbecue sauce and decreases the spicy taste. Method of manufacturing barbecue chicken removed bones characterized in that the coating
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KR100868461B1 (en) * 2006-12-28 2008-11-12 전성식 Stir-fried food using barbecue
KR101289457B1 (en) * 2011-06-21 2013-07-24 최세득 Chicken sauce and its method of manufacture

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KR100978515B1 (en) 2006-04-05 2010-08-27 이명구 recipe for barbecue chicken

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KR100393089B1 (en) * 2001-07-19 2003-07-31 주식회사 하림 The manufacturing method of broiled chicken

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* Cited by examiner, † Cited by third party
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KR100868461B1 (en) * 2006-12-28 2008-11-12 전성식 Stir-fried food using barbecue
KR101289457B1 (en) * 2011-06-21 2013-07-24 최세득 Chicken sauce and its method of manufacture

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