KR20090031008A - Smoked chicken breast and the method of manufacturing it - Google Patents

Abstract

A method of preparing smoked chicken breast is provided improve the taste of chicken breast by using salicornia herbacea instead of salt and to minimize the loss of moisture in a smoking process. A method of preparing smoked chicken breast comprises the steps of: (a) cutting only the hen breast meat and chopping it with the constant size; (b) mixing blue color barley of 80-100 weight% and seasoning 1.6-3.6 weight% including onion, garlic and pepper based on salicornia herbacea 100 weight% to make spice; (c) adding the spice to the hen breast meat and mixes up them; (d) aging the seasoned hen breast meat at below zero 2-0 °C for 30-34 hours; (e) smoking the aged hen breast meat at a temperature of 45-50°C with oak; and (f) smoking the primarily smoked hen breast meat at a temperature more than 81°C.

Description

Smoked grilled chicken breast {Smoked chicken breast and the method of manufacturing it}

The present invention relates to a method for manufacturing grilled chicken breast smoked in more detail by using the seaweed to better fit the liver, as well as beneficial to the human body by the action of various minerals and enzymes contained in the seaweed, minimizing moisture loss when smoked It is related to a method for producing grilled chicken breast smoked.

 Smoked dishes are dried to remove moisture and at the same time infiltrate the preservatives in the smoke to preserve them and remove fish odors with the flavor of smoke to enhance the taste of the ingredients. It is widely used.

Generally, salt is used for liver in the smoked dish of chicken.

However, the sodium content in salt, if consumed in excess, causes high blood pressure, various adult diseases, and cancer, and the reason why Koreans suffer from cancer is that they take it well by eating hot, salty, and irritating foods. The results are also coming out, so you have to reduce the amount of salt used to smoke the chicken to match the liver, but this will lead to a decrease in taste.

In addition, the chicken breast meat is made of low-fat, lean meat, because of the puffiness in the mouth, due to the high nutrition is less popular among chicken parts, and the smoked treatment is inevitably deteriorated due to the loss of moisture.

Accordingly, research on a method of grilling chicken breasts that can increase the taste as well as minimize the loss of water in the smoked process using alternative seasonings that are not harmful to the human body while maintaining the salty taste was required.

The present invention was created to solve the above problems, an object of the present invention is to minimize the loss of moisture to eliminate the puffiness of chicken breasts and improve the taste as well as containing various minerals using the seaweed instead of salt High protein low calorie chicken breast smoked to provide a manufacturing method.

In order to achieve the above object, the method for preparing the chicken breast smoked grilled chicken breast in the method of manufacturing the smoked chicken breast, after removing the chicken hair and intestines, cut the chicken breast only and cut the chicken to a certain size to prepare chicken meat Breast preparation stage; A seasoning preparation step of preparing a seasoning by stirring a seasoning including 80-100% by weight of barley and 1.6-3.6% by weight of onion, garlic, and pepper, respectively, against 100% by weight of seaweed; Adding the prepared condiments to the chicken breast meat, and then toppings to prepare a toppings; Aging preparation step of preparing the aged by aging the prepared radish 30 ~ 34 hours at -2 ~ 0 ℃ temperature conditions; First roasting the matured product at a temperature of 45 ~ 50 ℃ oak; Smoked roasting step of preparing the roasted chicken breast by smoking the maturation of the first roasted at a temperature of 81 ℃ or more; It characterized in that it is configured to include.

Moreover, it is preferable to use the alcohol fermented thing for the said blue barley.

Chicken breast smoked grill of the present invention is characterized in that it is produced by the manufacturing method as described above.

As described above, by using the method of manufacturing the grilled chicken breast smoked according to the present invention to use salts containing salt and a large amount of minerals instead of salt, those who are reluctant to use salt for health reasons will feel free to smoke the high protein low calorie chicken breast. It will be able to eat, especially if you sweat a lot after exercise through natural plants can be harmless salt intake.

In addition to the rich nutritional content of chicken breasts, various minerals and enzymes contained in seaweed can be used to view stool, and also cleanse the body by decomposing and discharging unnecessary fats attached to blood vessels, organs, blood, and tissues. By improving the constitution will help to increase resistance to disease and healing.

In addition, because the preservatives in the smoke is penetrated into the chicken breast meat by smoke, since no preservatives are used, it is more beneficial to the human body.

In the method of manufacturing smoked chicken breast meat of the present invention, in the method of manufacturing chicken breast smoked, chicken breast meat preparation step of preparing the chicken breast meat by removing only the chicken breast meat and then cutting the chicken breast meat to a certain size; A seasoning preparation step of preparing a seasoning by stirring a seasoning including 80-100% by weight of barley and 1.6-3.6% by weight of onion, garlic, and pepper, respectively, against 100% by weight of seaweed; Adding the prepared condiments to the chicken breast meat, and then toppings to prepare a toppings; Aging preparation step of preparing the aged by aging the prepared radish 30 ~ 34 hours at -2 ~ 0 ℃ temperature conditions; First roasting the matured product at a temperature of 45 ~ 50 ℃ oak; Smoked roasting step of preparing the roasted chicken breast by smoking the maturation of the first roasted at a temperature of 81 ℃ or more; It characterized in that it is configured to include.

Moreover, it is preferable to use the alcohol fermented thing for the said blue barley.

Hereinafter, with reference to the accompanying drawings, the chicken breast smoked grilling method of the present invention will be described in detail according to the embodiment.

1. Chicken Breast Preparation

After removing the chicken's fur and gut, cut the chicken breast and cut it into pieces to prepare chicken breast meat.

At this time, a lot of flesh and thin parts and less flesh to consider the thin portion to be cut to a similar size, depending on the product type is not limited because it is different.

This is to make the fat easily come out of the fat part of the fat to feel less before eating and after eating, and to make the seasoning well when smoked.

2. Seasoning Preparation

Apart from chicken breast meat preparation, prepare seasoning by mixing onion, garlic and pepper together with seasoning including onion, garlic and green barley.

In the method of manufacturing grilled chicken breast smoked according to the present invention, the salt is not used to control the liver through the salty taste of the seaweed, and the beneficial effect of the medicinal ingredients of the seaweed.

A seaweed is a plant that grows on tidal flats and is enriched with various minerals and enzymes in seawater. Since seawater contains dozens of trace elements and various enzymes such as calcium, potassium, magnesium, iron, iodine and phosphorus, It grows by absorbing trace elements and enzymes that are beneficial to the human body.

Enzymes contained in one gram of seawater decompose and purify various organic matters in seawater, and since the seaweed is concentrated in a large amount of enzymes in the seawater, it functions to decompose fat and protein in the human body.

In addition, by decomposing and releasing the stool that is the neutral fat contained in the small intestine of most people and unnecessary fats attached to blood vessels, organs, blood, and tissues, it cleanses the body and improves constitution, thereby improving resistance to disease and healing ability. It helps, and the seaweed is known to be effective for almost all diseases such as cardiovascular disease and various chronic diseases, fatigue and liver disease.

Looking at the addition amount of each material described above,

Mix 80 to 100% green barley and 1.6 to 3.6% onion, garlic, and pepper with 100% by weight of seaweed.

At this time, it is preferable that blue barley is alcohol-fermented.

3. No-Agility Manufacturing Step

Chicken breast meat is prepared by adding seasoning to chicken breast meat prepared in the preparation step and seasoning preparation stage.

4. Manufacturing stage

The prepared radish is aged for 30 to 34 hours at a temperature of -2 to 0 ° C. to prepare a matured product.

Toss them in the right amount of water and oil to maintain the best meat quality and prevent the sauce from diluting.

5. First roasting stage

The mature product is smoked with oak at a temperature of 45-50 ° C. for about 1 hour to prepare a first roasted product.

The maturation is placed in a tray and smoked at low temperatures. The reason for smoking at low temperatures is to prevent the loss of moisture, minerals and proteins by forming a coating layer on the surface as well as penetrating seasoning inside the chicken breast.

Through the roasting stage, the flavors of seaweed, green barley, and seasonings, along with various minerals of high quality contained in the seaweed, penetrate into the mature product and provide the fragrance that is saved through smoking.

Chicken breast meat is less fat than other parts of the chicken, so when the loss of moisture, when you eat a lot of taste will fall off the taste, so the first roasting step as described above is essential.

 Smoking is done using oak materials.

6. chaebol roasting stage

Roasting the first roasting product prepared in the first roasting step to a higher temperature than the first roasting step to complete the grilled chicken breast smoke of the present invention.

Grilled chaebol is smoked at a minimum temperature of 81 ° C or higher, because it is not recognized as smoked.

Moisture loss is most likely to occur during the high-temperature chaebol stage, so use a tightly-produced rice plate and do it only enough for the chicken breast to ripen.

The chicken breast smoked roast of the present invention produced through the process as described above will not only give a unique flavor of the national soup that can not be produced in the existing chicken breast smoked, but the meat is softened to stimulate the appetite.

In the present invention, no preservatives (preservatives) are used in the present invention because the preservatives in the smoke penetrates into the water when smoked.

The chicken breast smoked roast of the present invention completed to grill chaebol can be vacuum packed and supplied to the consumer.

While the invention has been shown and described with respect to specific embodiments above, it will be appreciated that the invention can be modified and modified in various ways without departing from the spirit or scope of the invention as set forth in the following claims. It will be apparent to those skilled in the art that the present invention can be easily recognized.

In addition, by applying the method for manufacturing grilled chicken smoked meat of the present invention to the sanitized automation system can be distributed through the local mart or mail order grilled chicken breast smoked.

1 is a process flow diagram showing a method of manufacturing a chicken breast smoked grill of the present invention.

Claims (3)

In the method of manufacturing smoked chicken breast, Chicken breast meat preparation step of preparing the chicken breast meat by removing only the chicken breast meat and cut the chicken breast meat and then cut to a certain size;  A seasoning preparation step of preparing seasonings by mixing seasonings including 80 to 100% by weight of barley and 1.6 to 3.6% by weight of onions, garlic and pepper, respectively, relative to 100% by weight of seaweed; Adding the prepared condiments to the chicken breast meat, and then toppings to prepare a toppings; Aging preparation step of preparing the aged by aging the prepared radish 30 ~ 34 hours at -2 ~ 0 ℃ temperature conditions; First roasting the matured product at a temperature of 45 ~ 50 ℃ oak; The smoked roasting step of producing the smoked grilled chicken breast by smoking the matured product of the first roast at a temperature of 81 ℃ or more; Chicken breast smoked grill manufacturing method characterized in that comprising a. The method of claim 1, The green barley is a method of producing grilled chicken breast meat, characterized in that the alcohol fermentation. In grilled chicken breast smoked, Chicken breast smoked, characterized in that produced by the method of any one of claims 1 to 2.

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