KR20100039078A - Shelf-stable instant steamed drumstick of a chicken and manufacturing process of the same - Google Patents

Abstract

PURPOSE: Instant braised chicken legs and a manufacturing method thereof are provided to increasing shelf life of the cooked chicken legs in room temperature by making the instant braised chicken legs after separately boiling ingredients and mixing the ingredients with sauce. CONSTITUTION: A manufacturing method of instant braised chicken legs includes the following steps: respectively boiling ingredients such as chicken legs, carrots, and Flammulina velutipes; manufacturing a main ingredient mixture by mixing the boiled main ingredients(200); manufacturing sauce for the chicken legs(300); filling the cooked chicken legs into a sealing container; and degassing the sealing container.

Description

Steam-stable instant steamed drumstick of a chicken and Manufacturing process of the same}

The present invention relates to an instant chicken leg steaming and a method for manufacturing the same, which can be stored at room temperature, and more specifically, chicken legs, carrots, enoki mushrooms, and persimmons are separately cooked, and then the main ingredients are mixed and manufactured separately. By mixing the sauce evenly filled and sealed in a sealed container such as cans or packs, it is possible to store at room temperature, and the steamed chicken legs steamed and ready to store at room temperature, characterized in that the sealed container can be warmed and eaten immediately after opening. It relates to a manufacturing method.

In general, chicken is lighter, lighter, and more nutritious than general meat, and is widely used in cooking all over the world. Typical Korean dishes include samgyetang, chicken ribs, bulgogi, whole chicken, and chicken fried soup. Of these chicken parts, chicken legs have good elasticity, firm meat, and a good combination of fat and protein, which makes them especially delicious, especially for children and adolescents, especially grilled chicken legs and fried chicken legs. Chicken leg Kangjeong, steamed chicken leg, etc. can be mentioned, but such a chicken food is cooked in a general home or a restaurant, the cooking method is complicated, takes a long time, there is a problem that is difficult to preserve long-term after cooking.

There is a cryopreservation method as a method for long-term preservation of chicken leg processed foods as described above, but these frozen meat processed foods must go through the thawing process during cooking. The frozen chicken leg processed food freezes the moisture contained in the meat tissue during the freezing process, ice crystals are formed, and after thawing and ingested after cooking, the meat tissue is defective and the juice is drained to lose the flavor of the meat. However, problems arise in that the flesh itself becomes full and smelly.

On the other hand, the need to supplement the disadvantages of the frozen chicken leg processed food, excellent storage and storage properties and easy cooking is constantly emerging, and looking at the domestic patent applications developed in this way , Patent Publication No. 1994-19225 and the processing method of chicken legs of Patent Publication No. 752709 is known, but in the case of the patent relates to a method for processing chicken legs using raw chicken, Patent No. 676131 In the case of the chicken leg roasting method using the cheese of the arc method of roasting the chicken leg using the cheese has a problem in long-term storage.

Therefore, the present inventors steamed by using chicken legs, which is a favorite part of chicken, and then filled in a sealed container such as a pack and sealed to store at room temperature, and by opening the sealed container immediately after opening so that it can be eaten. The invention can be completed.

Therefore, in order to solve the above problems, the present invention is a chicken legs, carrots, enoki mushrooms, persimmons, etc., each ripened (煮 mature) and then mixed the main ingredients, and separately prepared sauces and evenly mixed with cans or packs By filling the same sealed container and sealed, it is possible to store at room temperature, and ready-to-eat chicken legs steamed and ready for storage at room temperature, characterized in that immediately after opening the sealed container using hot water or microwave to eat. The method is the task.

In particular, the present invention in consideration of the different meat density of the chicken legs and carrots, enoki mushroom and the potato and the intrinsic taste of the main ingredients of the chicken legs steamed chicken legs, do not mix the main ingredients to each other, each separately ( By mixing the main ingredients and then mixing the steamed ribs sauce, the shapes of chicken legs, carrots, enoki mushrooms and persimmons are not compromised. Steamed chicken legs ready for room temperature storage and its manufacturing method, characterized in that to minimize the other task.

In general, steamed chicken leg steamed chicken leg fills in a pot and then put the vegetables together with carrots on the boil, there is a problem that the flesh of the carrots, potatoes and vegetables are bark or deformed.

The present invention for solving the above problems are the steps (101, 102 and 103) of the main ingredients chicken legs, carrots, enoki mushrooms and persimmons to each ripen each material, and

A step (200) of producing a main ingredient mixture by mixing the main ingredients which have been matured in the step;

Process for preparing a chicken leg steam sauce separately (300),

A process of preparing chicken leg steam by mixing separately prepared chicken leg steam sauce with the prepared main ingredient mixture (400);

Filling the chicken leg steamed in a sealed container (500),

Degassing chicken leg steamed in a sealed container (600),

Sterilization process 700, and

The method for producing instant chicken leg steaming, which can be stored at room temperature, characterized in that it is manufactured through the packaging process 800, as a means for solving the problem.

According to the present invention by means of the above-mentioned means for solving the problems, the chicken legs, carrots, enoki mushrooms, and potato and the like, and then each of the main ingredients are mixed, and separately prepared sauces are mixed evenly and sealed containers such as cans or packs It can be stored at room temperature by filling it in a sealed container, and it is easy to heat it by using hot water or a microwave oven immediately after opening the sealed container. Especially, chicken legs, carrots, enoki mushrooms and the main ingredients of steamed chicken legs are Taking into account that the meat density of the potato and the intrinsic taste of the main ingredients are different, the main ingredients are not mixed and cooked, but each is cooked separately. Carrots, enoki mushrooms, and potatoes are not compromised, and they are made of meat and unique flavors. So that it can be in harmony, and it is an advantage that minimizes nutrient destruction.

The present invention for achieving the above effect is the main ingredients chicken legs, carrots, enoki mushrooms and potato and the like, and then each ripening (煮 mature) and then mixed the main ingredients, and separately prepared sauce can be mixed evenly or The present invention relates to an instant chicken leg steam and a method for manufacturing the same, which are sealed by filling a sealed container such as a pack, and a method for manufacturing the instant chicken leg steam according to the present invention with reference to the accompanying drawings. When described in detail as follows.

1 is a view showing a manufacturing process of steamed chicken legs capable of room temperature storage according to the present invention.

The present invention, as shown in Figure 1, the steps (101, 102 and 103) for the self-cooking of each of the main chicken legs, carrots, enoki mushrooms and persimmons as the main ingredients, and

A step (200) of producing a main ingredient mixture by mixing the main ingredients which have been matured in the step;

Process for preparing a chicken leg steam sauce separately (300),

A process of preparing chicken leg steam by mixing separately prepared chicken leg steam sauce with the prepared main ingredient mixture (400);

Filling the chicken leg steamed in a sealed container (500),

Degassing chicken leg steamed in a sealed container (600),

Sterilization process 700, and

It relates to a method for producing instant steamed chicken steam can be stored at room temperature, characterized in that it is produced through the packaging process (800).

The method for producing instant chicken leg steam according to the present invention will be described in detail for each process as follows.

The main material ripening process (101, 102, 103 and 104) is a characteristic main technique of the present invention, the meat density of the chicken leg, carrot, enoki mushroom and potato cut to the appropriate size using a cutting machine In consideration of the inherent tastes different from each other, the main ingredients are mixed and not matured.

It is preferable to let said chicken leg cook for 18 to 22 minutes at 100 degreeC as a main material of this invention. If the chicken leg sleeps less than 18 minutes, the chicken leg may not be cooked sufficiently. If the chicken leg sleeps more than 22 minutes, the chicken leg may be overcooked and the meat may fall. .

In addition, it is preferable to allow carrots to cook for 4 to 6 minutes at 100 ° C for 25 to 35 seconds at 100 ° C and for 25 to 35 seconds at 100 ° C for 18 to 22 minutes at 100 ° C. Carrots, enoki mushrooms and potato potato If the cooking time is less than the above-described self-learning time, there is a risk that the meat quality of carrots and enoki mushrooms may not be sufficiently cooked, and that the carrot, enoki mushroom and potato potato If the time limit is exceeded, the meat of the carrot, the enoki mushroom and the potato may be overcooked and the meat may recede or the shape may be impaired.

And the main material mixture manufacturing process 200 is a step of mixing chicken legs and carrots, enoki mushrooms and potato, 10 to 15 parts by weight of carrots, 10 to 15 parts by weight of mushrooms and 20 to 22 parts by weight per 100 parts by weight of chicken legs It is preferable to mix each part.

Chicken leg is a slice that is easy to eat in a bite by using a cutter and is cut within 8 ~ 10cm. Carrot is used to chop the chewing taste. Silver is used to cut the end of the chewy texture, the potato is to remove the peel and to taste the delicious potato is preferably used as a whole.

And chicken leg steamed sauce manufacturing process 300 is a process for producing a sauce to enhance the taste of chicken leg steamed, soy sauce 28 ~ 30 parts by weight, apple puree 10 ~ 12 parts by weight, onion 8 ~ 12 weight Part, 7 to 9 parts by weight of white sugar, 0.7 to 1 parts by weight of sodium L-glutamate, 0.2 to 0.3 parts by weight of caramel pigment, 0.1 to 0.15 parts by weight of refined salt, 15 to 20 parts by weight of extract, 2.8 to 3 parts by weight of ginger, 10 garlic ~ 13 parts by weight, red pepper paste 20-25 parts by weight, starch syrup 16-20 parts by weight, red pepper powder 1.8-2 parts by weight, vinegar 1.8-2 parts by weight, cinnamon powder 0.05-0.08 parts by weight, starch 3.5-4 parts by weight, capsy It is preferable to add 0.05 to 0.07 parts by weight of Oleoresin Capsicum, respectively.

In the present invention, each seasonings or additives added to the sauce for steaming chicken legs are added to enhance the flavor and eliminate the fishy smell of the chicken, adding the unique flavor and aroma of each seasonings or additives to the steaming chicken legs. In order to raise the fragrance, it is preferable to add each in the quantity of the range defined above.

And chicken leg steam manufacturing process (400) is a process of mixing the chicken leg steam sauce prepared separately in step (300) to the main material mixture prepared in step (200), 58-62% by weight of the main material mixture and chicken leg steam source 32 ~ Preference is given to mixing 38% by weight. When the mixing amount of the main ingredient is less than the above-defined range, the taste and aroma of the sauce may become too strong as the mixing amount of the steamed chicken sauce is relatively higher than the mixing amount of the main ingredient, and the mixing amount of the main ingredient is If the range is exceeded, the mixing amount of the chicken leg steaming sauce is relatively small compared to the mixing amount of the main ingredients, the taste and aroma of the sauce is weak, there is a fear that the taste of chicken leg steaming is lowered.

Meanwhile, in the present invention, the step 500 filling the sealed chicken leg in the sealed container and the step 600 degassing the steamed chicken leg filled in the sealed container 600 and the sterilization process 700 include filling the processed food in the sealed container. Although the process is not a feature of the present invention, each process will be described below.

The filling process 500 is a process for filling the chicken leg steamed in a sealed container using a filler for a conventional processed food can be filled with cans or sealing packs.

And degassing step 600 is a step of heating the container filled with steamed chicken leg 15 ± 1 minutes at a temperature of 95 ± 1 ℃ to remove the air contained in the container and seal. If the degassing temperature and degassing time during the degassing operation are less than the above-mentioned range, air remains inside the sealed container, which may deteriorate the steamed chicken leg filled in the container during the distribution process. Excessive vacuum is applied to the range defined above, and there is a fear that the can is shrunk.

And sterilization process 700 is a step of sterilizing the chicken leg steamed in a sealed container is sterilized by heating 90 ± 1 minutes at a temperature of 123 ± 1 ℃.

Steamed chicken legs that can be stored at room temperature according to the present invention is passed through the process process and finally shipped through the packaging process (800).

The steamed chicken leg steam prepared as described above is not mixed with the main ingredients in consideration of the differences in meat density of the main ingredients of chicken legs, carrots, enoki mushrooms, and potato and the intrinsic taste of the main ingredients. After the main ingredients are mixed, the braised ribs sauce is mixed, so that the chicken legs, carrots, enoki mushrooms, and persimmons are not impaired. It minimizes destruction and features hot water or microwave for easy heating.

Hereinafter, a method of preparing instant chicken leg steam according to the present invention, which can be stored at room temperature, will be described in detail based on the following examples, but the present invention is not necessarily limited to the following examples.

1. Preparation of instant chicken leg steaming that can be stored at room temperature

(Example 1)

Cut the main chicken legs into 8 ~ 10cm size using a cutter and boil for 18 minutes at 100 ℃, carrots and enoki mushrooms at 100 ℃ for 4 minutes respectively, enoki mushrooms at 100 ℃ for 25 seconds, and potato at 100 ℃ Let each sleep for 18 minutes. At this time, the carrots were sliced to a suitable size within 0.5cm, the top mushroom was used to cut the end of the chewy texture, and the potato was used as whole.

The main ingredient is 10 parts by weight of carrots, 10 parts by weight of mushrooms and 20 parts by weight of potato per 100 parts by weight of chicken legs.

Separately, 28 parts by weight of soy sauce, 10 parts by weight of apple puree, 8 parts by weight of onion, 7 parts by weight of white sugar, 0.7 parts by weight of sodium L-glutamate, 0.2 parts by weight of caramel pigment, 0.1 parts by weight of purified salt, and extract 15 Parts by weight, ginger 2.8 parts by weight, garlic 10 parts by weight, red pepper paste 20 parts by weight, starch syrup 16 parts by weight, red pepper powder 1.8 parts by weight, vinegar 1.8 parts by weight, cinnamon powder 0.05 parts by weight, starch 3.5 parts by weight, capsicum oleoresin (Oleoresin Capsicum) 0.05 parts by weight of each to prepare a sauce for steaming chicken legs.

In addition, by mixing the 58% by weight of the main ingredient mixture and 32% by weight of the chicken leg steaming sauce to prepare a chicken leg steamed and then filled into the can using a filler and then heated for 15 ± 1 minutes at a temperature of 95 ± 1 ℃ contained in the container After the air was removed and sealed, it was sterilized by heating at a temperature of 123 ± 1 ° C. for 90 ± 1 minutes and then prepared by packaging.

(Example 2)

Cut the main chicken leg into 8 ~ 10cm size using a cutter and boil it at 100 ℃ for 22 minutes, carrot and enoki mushrooms at 100 ℃ for 6 minutes respectively, enoki mushrooms at 100 ℃ for 35 seconds and pain potato at 100 ℃ 22 minutes each sleeps. At this time, the carrots were sliced to a suitable size within 0.5cm, the top mushroom was used to cut the end of the chewy texture, and the potato was used as whole.

And the preparation of the mixture of the main material and chicken leg steam sauce was carried out in the same manner as in Example 1, by mixing the 62% by weight of the main ingredient mixture and 38% by weight of the chicken leg steam sauce prepared separately to prepare chicken leg steam after the Example Cans were filled and then sealed by sterilization in the same manner as in Example 1.

2. Evaluation of steamed chicken legs

The canned chicken leg steamed cans prepared according to Examples 1 and 2 were stored at room temperature for 3 months, and then the cans were opened, and the cans opened in boiling water for 3 minutes. As a result, all evaluated that the chicken leg steamed and tasted good. Apparently, carrots, enoki mushrooms, and persimmons mixed with steamed chicken legs were evaluated to have a good texture that was chewed in the mouth while maintaining its shape.

Therefore, the steamed chicken leg prepared in Examples 1 and 2 has not been deteriorated even after storage for 3 months at room temperature, so that it can be cooked and consumed regardless of place, and its superiority has been proved.

As described above, the present invention has been described with reference to a preferred embodiment of the present invention, but those skilled in the art will variously modify the present invention without departing from the spirit and scope of the present invention as set forth in the claims below. And can be changed.

1 is a view showing a manufacturing process of steamed chicken legs capable of room temperature storage according to the present invention.

Claims (6)

(101, 102 and 103), which are the main ingredients of chicken legs, carrots, and enoki mushrooms, which are cooked by ingredients, respectively; A step (200) of producing a main ingredient mixture by mixing the main ingredients which have been matured in the step; Process for preparing a chicken leg steam sauce separately (300), A process of preparing chicken leg steam by mixing separately prepared chicken leg steam sauce with the prepared main ingredient mixture (400); Filling the chicken leg steamed in a sealed container (500), Degassing chicken leg steamed in a sealed container (600), Sterilization process 700, and Method for producing an instant chicken leg steamed can be stored at room temperature, characterized in that it is manufactured through a packaging process (800). The method of claim 1, In the main ingredients cooking process (101, 102 and 103), the chicken legs are 18 to 22 minutes at 100 ° C., carrots are 4 to 6 minutes at 100 ° C., enoki mushrooms are 25 to 35 seconds at 100 ° C., and the potato is 100 Method for producing an instant chicken leg steamed can be stored at room temperature, characterized in that for 18 to 22 minutes at room temperature. The method of claim 1, In the main material mixture manufacturing process 200, the main material is 10 to 15 parts by weight of carrots, 10 to 15 parts by weight of mushrooms and 20 to 22 parts by weight of potatoes per 100 parts by weight of the chicken leg, the instant storage is possible Method of manufacturing chicken leg steamed. The method of claim 1, The chicken leg steam sauce production process 300 is 28 to 30 parts by weight of soy sauce, 10 to 12 parts by weight of apple puree, 8 to 12 parts by weight of onions, 7 to 9 parts by weight of white sugar, sodium L- glutamate 0.7 to 100 parts by weight of purified water ~ 1 parts by weight, caramel pigment 0.2-0.3 parts by weight, refined salt 0.1-0.15 parts, extract 15-20 parts, ginger 2.8-3 parts, garlic 10-13 parts, kochujang 20-25 parts, starch syrup 16 ~ 20 parts by weight, red pepper powder 1.8 ~ 2 parts by weight, vinegar 1.8 ~ 2 parts by weight, cinnamon powder 0.05 ~ 0.08 parts by weight, starch 3.5 ~ 4 parts by weight, capsicum oleoresin (Oleoresin Capsicum) 0.05 ~ 0.07 parts by weight, respectively Method for producing instant chicken leg steam can be stored at room temperature, characterized in that the addition. The method of claim 1, The chicken leg steam production process 400 is a method for producing instant steamed chicken leg steam storage possible, characterized in that the mixture of the main ingredient mixture 58 to 62% by weight and 32 to 38% by weight sauce for steaming chicken legs. Steamed chicken legs can be stored at room temperature, characterized in that produced by the method of claim 1 to claim 5.

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