KR20040096091A - Low fat ham processed by chicken breast and the method of manufacturing it - Google Patents

Abstract

PURPOSE: Low fat ham made of chicken breast and a manufacturing method thereof are provided, thereby easily and instantly eating the low fat ham anywhere and anytime, and increasing the storage period of chicken breast with distinct taste of chicken. CONSTITUTION: The method for manufacturing low fat ham made of chicken breast comprises the steps of: preparing cool stored chicken breast or semi-dissolved chicken breast having surface temperature of 5 deg. C and core temperature of -2 deg. C(S1); cutting the chicken breast in the size of 8mm(S2); preparing subsidiary materials containing purified salt, phosphate, sodium nitride, sodium L-ascorbic acid, sorbitol, sodium L-glutamine, carrageenan, cottonseed oil, soybean protein, starch and cool water(S3); inserting the prepared chicken heart into the subsidiary materials and mixing them for 10 to 15 minutes(S4); inserting the subsidiary material mixed chicken heart into a curing refrigerator and curing it for 12 to 20 hours(S5); inserting the cured chicken heart into a package and sealing the package(S6); and sterilizing the package and rapidly freezing the package.

Description

Low fat ham processed by chicken breast and the method of manufacturing it}

The present invention relates to a low-fat ham with chicken as a main ingredient and a method for manufacturing the same, and more particularly, to place chicken breast meat as a main ingredient, and to mix the subsidiary materials in an appropriate ratio and then fill and seal the packing can to produce it in place. Low-fat ham made from chicken breasts made from chicken breasts that can be eaten on the spot and eaten on the fly, while maintaining the original taste of the chicken. [Livestock processing method, livestock labeling standard, livestock labeling standard (Article 4 related) 1.A. (10) .3) .B) <Nutrient content labeling reference table>] and preparation method thereof.

In general, chicken meat contains more protein than beef, which is 20.7g of 100g, 4.8g of fat, 126kcal calories, especially vitamin B2 is high. In addition, it contains 4 mg of calcium, 302 mg of phosphorus, vitamin A40 IU, vitamin B1 0.09 mg, vitamin B20.15 mg, and glutamic acid. It is known for its refreshing taste.

These chickens are soft, tasty, light in flavor, easy to cook, and have high nutritional value. They are widely used not only in Korea but also throughout the world, but they are limited to some products (such as samgyetang) for easy eating at home or other outdoor areas. Therefore, there is a problem that can not eat a variety of dishes without regard to the place immediately.

The present invention has been made to solve the above problems, the object of the present invention can be easily eaten instantly regardless of place and time, low fat processed chicken breast meat as a main material that can maintain the original taste of chicken as it is It is to provide a ham and a method for producing the same.

An object of the present invention as described above is the step of selecting the chicken breasts in the chilled state or the semi-thawed state of the surface temperature is 5 ℃ or less, the center temperature is -2 ℃ or less (S1); Cutting the chicken breast into a size of 8 mm in diameter (S2); Preparing a raw material consisting of refined salt, phosphate, sodium nitrite, sodium ascorbate, sorbitol, sodium glutamate, carrageenan, cottonseed oil, soy protein, starch and cold water (S3);

Adding the chicken breast to the subsidiary material and mixing for 10 to 15 minutes (S4); Putting the mixed meat in a salt freezer for 12 to 20 hours soaking (S5); Filling and sealing the mixed meat in a packaging can (S6); And sterilized by sterilizing the packaged product (S7); is achieved by the manufacturing method of chicken breast low fat ham, characterized in that consisting of.

Other objects, specific advantages, and novel features of the present invention will become more apparent from the following detailed description of the invention and the preferred embodiments in connection with the accompanying drawings.

1 is a flowchart illustrating a method for manufacturing chicken breast low fat ham according to an embodiment of the present invention.

Hereinafter, the chicken breast low fat ham and a method of manufacturing the same according to the present invention will be described.

1 is a flowchart illustrating a method for manufacturing chicken breast low fat ham according to an embodiment of the present invention. As shown in Figure 1, the method for producing chicken breast low fat ham is manufactured and distributed as ham while going through a series of manufacturing processes such as the main material selection-main material cutting-subsidiary material manufacturing-subsidiary material mixing-dyeing-packaging-sterile quenching The main materials used in this manufacturing method, the magnification of the subsidiary materials, and the processing conditions (temperature, time) in each unit process are determined by combining the contents obtained through various experiments. Is made of.

S1 step is to select the chicken breast. Chicken breast meat, which is the main ingredient of ham, is selected as raw meat and sanitized, so that there is no foreign matter and good freshness, and the range is refrigerated breast meat or frozen breast meat. If you use the chilled breast meat in the fridge, you can use the raw meat in the chilled state as it is, but if you use frozen breast meat, thaw and select it. Therefore, frozen meat is thawed in a thaw or refrigerating chamber to remove excess fat and skin. At this time, the thawed state is most suitable for a half-thawed state with a meat surface temperature of 5 ° C or less and a meat center temperature of about -2 ° C. Do.

Step S2 is a step of cutting the chicken breast. The semi-thawed main material is cut into lumps and cut into 8mm diameters, taking care not to overdose during the cutting machine. After cutting, pay attention to temperature rise and contamination. At this time, manage the site stagnation time within 1 hour, and if it is delayed, put the vinyl on and store it in salt freezer.

S3 step is a step of producing a subsidiary material (aka pickle liquid). When the main material is prepared by the main material selection process, the main material cutting process as described above, the main material (chicken breast) and subsidiary materials are measured as shown in Table 1 or Table 2.

Proper Ratio of Chicken Breast Low Fat Ham Material name Proper ratio (parts by weight) brisket 55 to 65 Refined salt 1.8 to 2.3 phosphate 0.2 to 0.3 Sodium nitrite 0.007 to 0.008 Sodium ascorbate 0.1 to 0.2 Sorbitol 1.3 to 1.8 Sodium Elglutamate 0.2 to 0.3 Garage 0.05 to 0.1 Cottonseed oil 1 to 2 Soy Protein 2 to 3 Starch 3 to 4 cold water 19 to 29

Optimal Maintenance Rate of Chicken Breast Low Fat Ham Material name Optimum maintenance ratio (part by weight) brisket 60 Refined salt 2 phosphate 0.2 Sodium nitrite 0.008 Sodium ascorbate 0.1 Sorbitol 1.5 Sodium Elglutamate 0.2 Garage 0.05 Cottonseed oil 1.8 Soy Protein 2.5 Starch 3.5 cold water 28.142

Subsidiary materials include 1.8 to 2.3 parts by weight of refined salt, 0.2 to 0.3 parts by weight of phosphate, 0.007 to 0.008 parts by weight of sodium nitrite, 0.1 to 0.2 parts by weight of sodium ascorbate, 1.3 to 1.8 parts by weight of sorbitol, and 0.2 to 0.3 parts by weight of sodium glutamate It is composed of 0.05 ~ 0.1 parts by weight, 1 ~ 2 parts by weight of cottonseed oil, 2 ~ 3 parts by weight of soy protein, 3 ~ 4 parts by weight of starch and 19 ~ 29 parts by weight of cold water.

Here, the main materials and subsidiary materials are weighed and mixed at an appropriate ratio, but can be appropriately adjusted according to consumer's preference, and the optimum ratio is shown in Table 2.

Step S4 is a step of mixing the submaterial and the main material. When each material is weighed at an appropriate ratio or optimal maintenance ratio as shown in Table 1 or Table 2, the subsidiary material measured for dyeing is put in cold water of a reference amount and dissolved. Put the selected, shredded chicken breast in the subsidiary material (aka pickle liquid) and mix for 10 to 15 minutes.

Step S5 is a step of salting. Put the mixed meat formulated as a subsidiary material and the main material in the container as described above and put it in the salted fridge while being careful not to be contaminated with foreign matters, and dyeing for 12 to 20 hours.

Step S6 is a packing step. When the dyeing is completed as described above, the mixed meat is filled and sealed by the prescribed weight (200g or 340g) inside the packaging can.

Step S7 sterilizes the packaged product as described above at 121 ° C. in a high temperature and high pressure sterilizer, followed by rapid cooling to complete the product.

Product analysis results of chicken breast low fat ham obtained as described above are shown in Table 3.

Analysis Results of Chicken Breast Low Fat Ham Item Analysis moisture 75% less than Crude fat Less than 3% Crude protein 12% or more View minutes 3% less than salt 2.6 ± 0.4% Tar color Not detected Coliform group voice General bacteria voice Nitrite ion 0.07% or less Preservative Not detected

As described above, the chicken breast low fat ham prepared according to the present invention is a chicken breast meat, and the main ingredient is mixed with the subsidiary materials at an appropriate ratio. Regardless of time and place, it can be easily eaten immediately by putting it in a lunch box, stew, soup, etc., or it can be stored and sealed in a packing can so that it can be stored for a long time while maintaining the original taste of chicken. Has the effect of.

Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications depending on the use without departing from the spirit and scope of the invention. Accordingly, the appended claims include such modifications and variations as fall within the spirit of the invention.

Claims (2)

Selecting the chilled chicken breast or semi-thawed chicken breast having a surface temperature of 5 ° C. and a center temperature of −2 ° C. (S1); Cutting the chicken breast into a size of 8 mm in diameter (S2); Preparing a raw material consisting of refined salt, phosphate, sodium nitrite, sodium ascorbate, sorbitol, sodium glutamate, carrageenan, cottonseed oil, soy protein, starch and cold water (S3); Adding the chicken breast to the subsidiary material and mixing for 10 to 15 minutes (S4); Putting the mixed meat in a salt freezer for 12 to 20 hours soaking (S5); Filling and sealing the mixed meat in a packaging can (S6); And Sterilizing the packaged product by quenching step (S7); manufacturing method of chicken breast low fat ham, characterized in that consisting of. Chicken breast 55 to 65 parts by weight, refined salt 1.8 to 2.3 parts by weight, phosphate 0.2 to 0.3 parts by weight, sodium nitrite 0.007 to 0.008 parts by weight, sodium ascorbate 0.1 to 0.2 parts by weight, sorbitol 1.3 to 1.8 parts by weight, elglutamic acid Chicken, characterized in that consisting of 0.2 to 0.3 parts by weight of sodium, 0.05 to 0.1 parts by weight of carrageenan, 1 to 2 parts by weight of cottonseed oil, 2 to 3 parts by weight of soy protein, 3 to 4 parts by weight of starch and 19 to 29 parts by weight of cold water. Low fat ham.