KR20140049493A

KR20140049493A - Chicken using cheese and method for manufacturing thereof

Info

Publication number: KR20140049493A
Application number: KR1020130133707A
Authority: KR
Inventors: 조봉연
Original assignee: 조봉연
Priority date: 2013-11-05
Filing date: 2013-11-05
Publication date: 2014-04-25

Abstract

The present invention relates to chicken using cheese and a manufacturing method thereof. The method for manufacturing chicken using cheese includes a step of separating bones and meat from one end of chicken including bones, a step of inserting cheese into a space between the bones and meat, and a step of bonding the bones and meat after the insertion of cheese. [Reference numerals] (S100) Step of separating bones and meat; (S102) Step of inserting cheese; (S104) Step of bonding the bones and meat

Description

CHICKEN USING CHEESE AND METHOD FOR MANUFACTURING THEREOF

The present invention relates to a chicken chicken using cheese and a method for producing the same.

In general, chicken is not only cheap, but also contains abundant high-quality protein and unsaturated fatty acids, and the meat is light and digestible. Among them, chicken is a kind of chicken dish loved all over the world, and it is steadily gaining popularity among people all over the world including adults and children as a snack or meal replacement.

As a conventional method of manufacturing chicken, a method of manufacturing a fried chicken which is fried by fry the raw chicken meat with a short cut, and a method of manufacturing a seasoned chicken by applying a seasoning to the surface of the fried chicken or immersing the fried chicken in the seasoning have.

Recently, as the demand for various tastes of consumers increases, fusion dishes incorporating ingredients imported from abroad have been developed, and in response to this, various fusion chicken dishes have recently been developed in the chicken industry.

In this regard, the product of chicken using cheese is a method of sprinkling cheese powder on the surface of the finished chicken (Korean Patent No. 10-2012-0119579), a method of frying by adding cheese to the fried clothes (Korean Patent No. 10-2005-0118624) is disclosed, but these are just taken in the form of absorbing the subsidiary ingredients in the chicken or applying as a fried material in the chicken processing method, there is a limit that does not deviate significantly from the existing chicken form .

Republic of Korea Patent Publication No. 10-2012-0119579 (Published October 31, 2012) Republic of Korea Patent Publication No. 10-2005-0118624 (published Dec. 19, 2005)

The problem to be solved by the present invention is to provide a chicken and a method of manufacturing the same while improving nutrition and taste while meeting the taste of modern people.

Specifically, in the manufacture of chicken using cheese, by providing a manufacturing method that can maintain the natural flavor of the cheese for a long time to improve the flavor of the cheese and at the same time the nutritional deficiency by supplementing the nutrients lacking in the cheese through the cheese It is to provide improved chicken.

The present invention is to provide a chicken and a method for producing a cheese that can feel the rich flavor of the cheese, after the production of the chicken, the temperature of the juicy juice of the chicken is maintained at the same time feel the lightness of the chicken and the height of the cheese.

According to one embodiment of the invention, the step of separating the bones and lean meat at one end of the chicken comprising a bone; Inserting cheese between the bone and lean meat of the separated chicken; And inserting the cheese, suturing the separated bone and lean meat in the form of the original chicken.

In addition, according to another embodiment of the present invention, preparing a lean meat lean meat; Inserting cheese into the lean meat; And suturing each circumference of the lean lean meat with the cheese inserted therein.

In addition, according to another embodiment of the present invention, there is provided a cheese chicken produced by the method according to an embodiment of the present invention.

The present invention can simultaneously feel the lightness of the chicken and the savory of the cheese by inserting the cheese inside the chicken during processing to produce the chicken, there is an advantage that can feel the rich flavor of the cheese at room temperature.

Specifically, by inserting the cheese inside the raw chicken, and then sutured and fried, after a certain time after fried, even if the surface of the chicken cools due to the heat of the juicy juice of the chicken is maintained for a certain time, cheese for a long time It can be present in the molten state not only can maintain the natural flavor of the cheese for a relatively long time, but also the cheese is contained in the chicken has the advantage that you can enjoy the chewy and chewy taste of the cheese.

In addition, since the cheese is located at the center of the chicken raw meat, the meat is relatively biased toward the surface, so that the inside of the chicken raw meat is cooked faster, thereby shortening the cooking time.

In addition, the chicken prepared according to the present invention has the advantage of being nutritionally rich as well as increased flavor due to cheese.

Specifically, nutrients vitamin A, B1 lacking in chicken. Adding cheese rich in B2, niacin, and calcium can complement the chicken's light, savory taste and nutritional side of the chicken.

In addition, various seasoning sauces can be applied to the surface of the finished cheese chicken to enjoy more flavored chicken.

1 is a schematic diagram illustrating a manufacturing process showing an example of a method of manufacturing chicken using cheese.
Figure 2 shows a practical embodiment of the manufacturing method of FIG.
Figure 3 shows a thread embodiment of chicken leg chicken containing cheese prepared by the manufacturing method of FIG.
Figure 4 shows the actual embodiment shown by cutting the meat quality of the chicken leg containing the cheese prepared by the manufacturing method of FIG.
5 is a manufacturing process schematic diagram showing another example of a method of manufacturing chicken using cheese.
6 shows an embodiment of the manufacturing method of FIG.
Figure 7 shows a seal embodiment of a chicken containing cheese produced by the manufacturing method of FIG.

Hereinafter, the present invention will be described in more detail. Those skilled in the art will appreciate that various modifications, additions, and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims.

The present invention provides a chicken and a method of manufacturing the same, which can feel the lightness of the chicken and the savory of the cheese at the same time by inserting the cheese inside the chicken during processing of the chicken and processed together.

According to one aspect of the invention, the step of separating the bone and lean meat at one end of the chicken comprising a bone; Inserting cheese between the bone and lean meat of the separated chicken; And inserting the cheese, suturing the separated bone and lean meat in the form of the original chicken.

As used herein, the term "chicken" is used to mean a food that is buried fried chicken.

The chicken is not particularly limited, and may mean a portion of the chicken that has a bone. For example, it may be selected from the group consisting of chicken wings, chicken legs and chicken rods, specifically, may be chicken legs.

In the case of using the chicken legs, among the various parts of the chicken, because the bones of the relatively large size of the chicken bones, the role of the core, there is an advantage that the shape stability can be maintained even after the cheese is inserted and sutured again In addition, there is an advantage that you can insert a lot of cheese between the bone and lean meat.

Hereinafter, with reference to Figures 1 and 2 will be described in more detail with respect to the method for producing chicken using the cheese according to this embodiment.

Bone and lean meat separation step ( S100 )

The term "terminus" refers to one end of both ends of the bone, as in one embodiment of the present invention, in the manufacture of chicken using a chicken with bone, without completely separating the flesh and bone, The cheese must be inserted in the space between the bone and the lean meat without leaving the flesh on one end of the bone, but it is easy to return to the original chicken shape (eg chicken leg) after the cheese is inserted, providing a visual effect. There is an advantage to this.

Also, by inserting the cheese into the space between the bone and the lean meat while the bone is attached, the suture by the food binder is stronger than the binding force between the lean meat and the lean meat, so that the suture is inserted after the cheese is inserted. There is an advantage that it is easier to allow less cheese to flow out.

When the bones of the chicken containing bones are completely removed and the cheese filled, the bones that serve as the core of the original form of the chicken site (e.g. chicken legs) are lost to maintain their original shape in distribution and sale. Not only is it difficult, but afterwards the binding force is not good in the suture step, the cheese may flow out of the frying step may be visually bad.

There is no particular limitation on the method of separating the bone and the lean meat, for example, it can be performed mechanically or manually.

In addition, before the bone and lean meat separation step can be performed chicken trimming step using a conventional method such as to cut the chicken liver, this is not particularly limited.

Cheese insertion step ( S102 )

Cheese can be inserted into the bone and the lean meat separated space at the end of the chicken containing the bone.

Specifically, the cheese may be used without particular limitation as long as the cheese can be melted for a predetermined time by the temperature of the fried chicken after fried chicken in oil during chicken production. For example, the cheese may be selected from the group consisting of liquid cheese, solid cheese, cream cheese and powder cheese, and the type of cheese is also not limited.

Specifically, when using a pizza cheese (mozzarella cheese), there is an advantage that can have a texture like eating a pizza while eating chicken.

In addition, the method of inserting the cheese is not particularly limited as long as it is a method of inserting the cheese between the bone and the lean meat, for example, after securing a space between the bone and the lean meat, a method of injecting various types of cheese Can be inserted.

Specifically, there is an advantage that the cooking time can be shortened more than the method for preparing chicken when bone is not included due to the heat transfer between the air layer and the cheese filled in the space generated by separating the bone and the lean meat.

In another embodiment of the present invention, the method may further include separating bone and lean meat at the one end, removing one end of the bone separated and exposed out of the lean meat, and filling the space of the removed bone with cheese. have.

When removing a portion of the bone, as in another embodiment of the present aspect, the shape stability can be improved compared to the case of removing the entire bone (see Figure 3), and the adhesive force of the flesh in the suture step after the cheese insertion Compared to the bones and lean meat is easier than compared, compared to the case without bone, there is an advantage that less cheese can flow out of the frying step.

In addition, since the cheese is located in the center of the chicken meat, and the meat is relatively biased to the surface side, the inside of the chicken meat is cooked faster, it is possible to shorten the cooking time.

Chicken suture stages ( S104 )

After inserting the cheese, the separated bone and lean meat can be sealed in the form of the original chicken. By suture in the original form, there is an advantage to eat chicken while enjoying the original appearance of the chicken (eg chicken legs) (see Figure 3).

The suture is by way of preventing the cheese from flowing through the meat and there is no particular limitation, for example, it can be sutured by a food binder.

The food binder may be an edible adhesive applicable only to raw meat. Specifically, the food binder is a composition in which starch, calcium, egg white powder, soy protein, dextrin, modified starch, and the like are used to bond food ingredients (eg, raw meat) to each other. Can be.

The food binder can be used without any particular limitation as long as it can be used as an edible adhesive, such as manufactured directly or sold in the market.

In the case of sealing using starch powder or egg white, which are commonly used or mixed with the composition, the adhesive force is insufficient compared to that of the food binder, so that the cheese can flow during the frying process, whereas when using the food binder, frying There is an advantage that can reduce the outflow of cheese before and after the process.

In the present embodiment, by using the food binder, it is possible to maintain the shape without preventing the cheese melts and flows out of the chicken during the frying process than when using a conventional starch paste, egg whites and the like.

After the suturing step, the chicken may be manufactured using a conventional method, such as further comprising applying a batter to the surface of the chicken.

There is no particular limitation on the form of the frying cloth, and may be appropriately selected to facilitate frying according to preference, and specifically, may be a powder form, a batter form, or the like, and may be, for example, a batter form having a certain degree of viscosity.

By including the step of coating the fried clothes, there is an advantage that can not be sealed by the food binder after inserting the cheese, or to compensate for the binding force of the portion that is separated after being sealed, preventing the cheese from flowing out during the frying step can do.

Hereinafter, look at the efficacy of the various materials used in the present invention.

Chickens contain essential and unsaturated fatty acids to help prevent adult diseases such as arteriosclerosis and heart disease. And rich in methionine, essential amino acids to improve the function of the liver is effective in preventing liver disease, especially essential amino acids help the brain development of growing children. In particular, chicken breast is a low-fat, high-protein food that is low in fat, effective in dieting, and helps to increase muscle mass.

In addition, cheese is a type of dairy product made of milk, and contains a large amount of calcium, which is effective in strengthening teeth. Cheese contains vitamins, which promote skin collagen production and contain proteolytic enzymes. In addition, the methionine in the cheese promotes alcohol breakdown and helps liver to help hangovers. Cheese is also known to be beneficial for cardiovascular disease because the tryptophan component in cheese has the ability to promote serotonin production and regulate blood pressure. And the calcium and vitamins of cheese are effective in promoting children's growth.

In particular, the calcium component of cheese contains a large amount of calcium, which not only improves heart rate, muscle movement, blood pressure control, insomnia, neurotransmitter function, and adolescent growth, but also calcium, fish calcium, and other calcium. In comparison, the absorption rate in the body is much higher, which may lead to an improvement in the intestinal environment.

According to another aspect of the invention, the step of preparing a lean meat lean meat; Inserting cheese into the lean meat; And suturing each circumference of the lean lean meat into which the cheese is inserted.

Hereinafter, with reference to Figures 5 and 6 will be described in more detail with respect to a chicken production method using the cheese according to this embodiment.

Roasted meat preparation stage S200 )

Prepare a number of lean meats. There is no particular limitation on the method of preparing the pork lean meat, and there is no limit to the method.

At this time, the size, the number of the red meat lean meat to be separated according to the size and thickness of the chicken may vary, the number of the red meat lean meat is not particularly limited.

In addition, the method of separating the lean meat lean meat from the chicken is not particularly limited as long as it is a method of making a lean meat lean meat, for example, it can be separated by slicing, or by scooping.

Cheese insertion step ( S202 )

After preparing the lean meat, the cheese can be inserted.

There is no particular limitation on the method of inserting the cheese, but, for example, the cheese may be inserted in a form of wrapping the cheese with one or more lean meats, or stacking the cheeses on a lean meat and then placing another lean meat thereon.

An example of the portion of the lean meat is not particularly limited, but may be chicken breasts occupying the largest portion of the chicken meat.

Recently, the preference for chicken breasts is increasing among chickens because chicken breasts meet the taste of modern people who value nutrition and health with low fat, low calorie, low cholesterol and high protein foods.

However, chicken breasts have problems such as easy to separate the fried clothes and the raw meat when applying the fried clothes, the flesh is not soft, the flesh is full, fluttering.

Thus, by placing the cheese between the flesh chicken, not only can improve the puffing and crunch texture, there is an advantage that can provide a chicken with improved flavor flavor.

The type and form of the cheese may be the same as described in another aspect of the present invention, and is not particularly limited.

Chicken suture stages ( S204 )

The cheese may be placed between each of the lean meats, and the cheese may be sealed so that the cheese does not flow between the lean meats.

At this time, the sealing method and the sealing material may be the same as discussed in other aspects of the present invention, and are not particularly limited.

According to another embodiment of the present invention, it is possible to provide a cheese chicken prepared in each of the above embodiments.

The cheese chicken prepared in each of the above embodiments is inserted into the inside of the raw chicken, and then sutured and fried, and after a certain time after fried, even if the surface of the chicken cools due to the heat of the juicy juice of the chicken is maintained for a certain temperature In addition, the cheese can be kept warm for a long time to maintain the natural flavor of the cheese for a relatively long time (see FIGS. 4 and 7).

In addition, the chicken produced according to the present invention not only increases the flavor due to the cheese, but also lacks nutrients vitamin A, B1. Adding cheese rich in B2, niacin, and calcium can complement the chicken's light, savory taste and nutritional side of the chicken.

In addition, you can enjoy the seasoning chicken with more flavor by applying various sauces on the surface of the finished cheese chicken.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that such detail is solved by the person skilled in the art without departing from the scope of the invention. will be. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims

Separating the bone and the lean meat from one end of the chicken comprising the bone;
Inserting cheese into a space between the bone and the lean meat of the separated chicken; And
After inserting the cheese, the method comprising the step of suturing the separated bone and lean meat in the form of the original chicken, cheese chicken manufacturing method.

Preparing a lean lean meat;
Inserting cheese into the lean meat; And
And suturing each circumference of the lean meat in which the cheese is inserted.

The method of claim 1, comprising separating bone and lean meat from one end, removing one end of the bone, and filling the space of the removed bone with cheese.

The method of claim 1, wherein the chicken is selected from the group consisting of chicken wings, chicken legs, and chicken rods.

The method of claim 2, wherein the lean meat is chicken breast meat.

The method of claim 1 or 2, wherein the suture is by a food binder.

The method of claim 1, wherein the cheese is selected from the group consisting of liquid cheese, solid cheese, cream cheese and powdered cheese.

Cheese chicken manufactured by the manufacturing method of the cheese chicken of any one of Claims 1-7.