KR20150067934A - Method of kimchi chicken ribs with pyegye chicken - Google Patents

Abstract

The present invention relates to a method for preparing kimchi chicken rib with culled chickens, wherein the method comprises the steps of: immersing an entire culled chicken(a breeding chicken or an aged hen) into a salting liquid including nitrite, phosphate, salt, etc. for three days, in order to readily debone culled chickens and enhance juicy, texture and color thereof; heat-treating the immersed chicken at 120°C for 10 minutes under high-pressure and high-temperature conditions; cooling and deboning the chicken; and mixing the deboned chicken meat with seasoning for chicken ribs and grilling the seasoned chicken meat on a heat plate or wherein the method comprises the steps of: adding simultaneously both a salting liquid and seasoning to the chicken meat previously deboned in the chicken processing factory in order to enhance the quality and also simplicity and storage capability of the product; allowing the same to be salted and matured for three days; and grilling the matured meat on a heat plate or putting the matured meat into a retort pouch package to sterilize the same at 120°C for 30 minutes.

Description

{Method of manufacturing kimchi chicken ribs with pyegye chicken}

[0001] The present invention relates to a method for producing kimchi chicken ribs, and more particularly, to a method for producing kimchi chicken ribs,

And to a method for producing chuncheon kimchi chicken ribs.

[0002] Waste system for spawning Chickens and breeders are remarkably low in consumers' preference even if they are heated and heated. In addition,

There is a lack of juiciness due to low content, and there is a characteristic that it is not easy to bare than broiler. Therefore, we need to find a consumer.

Because it is not worth it, it is low value as meat food.

Vietnam and Southeast Asia.

Meanwhile, Chuncheon kimchi chicken ribs were developed in 1961 by converting from pork meat to chicken meat. In the early days,

And it was expensive, so we used chicken wings instead of broiler chickens. For this reason, I originally remembered the taste of Chuncheon kimchi chicken ribs

, People said that meat for kimchi chicken meat was a little bit tough and chewy, but the texture of kimchi chicken ribs

It has a loose characteristic. However, modern people are accustomed to kimchi chicken ribs made from broiler chicken,

The kimchi chicken ribs made with the raw meat and the meat of the breeder are both bad in taste, flavor and texture.

Table 1

[0004]

[0005] Accordingly, the inventors of the present invention have found that, by using cloves and chicken seeds,

The inventors of the present invention have completed the present invention as a result of extensive research to produce kimchi chicken ribs having texture, simplicity and storage stability.

SUMMARY OF THE INVENTION [0006] The present invention has been made to solve the above problems of the prior art,

In order to enhance the color, it is pre-soaked, heated at high temperature and high pressure, and then mixed with seasonings to prepare kimchi chicken ribs

The present invention is directed to a method of providing a method of transmitting a message.

[0007] The present invention also provides a method for improving the quality,

It is an object of the present invention to provide a method for producing a retort-type kimchi chicken rib.

[0008] In order to accomplish the above object, the present invention relates to a method for improving the fecundity of chicken wings and improving juiciness, texture and color

(Chicken seedlings, egg-laying hen) in a chicken poultice containing a nitrite, phosphate, salt and so on for 3 days.

Then, it was heated at 120 ℃ for 10 minutes at high temperature and high pressure, cooled, and then put on a traditional kimchi chicken ribs sauce and put on a hot plate

Provides a way to open.

[0009] The present invention also provides a method for improving the quality and convenience of a meat product,

Add the pate and sauce at the same time and store for 3 days (dirt and aging), then heat it in a soleplate or put it in a retort pouch

Lt; RTI ID = 0.0 > 120 C < / RTI > for 30 minutes.

[0010] Specifically, one aspect of the present invention is a method for preventing or treating chickens, comprising: (A) adding a soil-

For 2 to 4 days; (B) The bovine poultry chicken is subjected to high temperature and high pressure sterilization at 110 to 130 DEG C for 8 to 12 minutes

After cooling, cooling; And (C) scraping down and cooling the waste chicken cooled after the heating; And (D)

And a step of mixing the seasoned chicken meat with the seasoned kimchi chicken to the chopped chicken.

[001] Closed systems such as breeder or scattered roe are chrysanthemum, which has muscles firmly attached to the bones due to the characteristics of the cloned chicken,

Uneasy. Therefore, in the present invention, in order to carry out the fibrillation work in a short period of time after firstly dipping the chicken in a closed system

It is treated at high temperature and high pressure.

[0012] Herein, the saltwater salt used in the present invention includes 4.5 to 5.5 weight of salt, 0.1 to 0.3 weight% of nitrite, 3.0 to 4.0 weight of phosphate

%, And sodium erythorbate in an amount of 0.5 to 1.0% by weight, more preferably 70.95% by weight of water,

4.68% by weight, nitrite 0.17% by weight, phosphoric acid 3.50% by weight, sodium erythorbate 0.67% by weight, synthetic L-glutamate,

2.84% by weight, 14.18% by weight of sugar, 2.84% by weight of black pepper and 0.17% by weight of allspice. These dyestuffs

It is very easy to make the chicken of the scavenging chicken, and it can improve the juiciness, texture and color of the scavenging chicken

have. Therefore, it is possible to enhance the value of the waste chicken as an excellent food.

[0013] The present invention is also directed to a method for treating chicken wastes in a short period of time by heating chicken wastes to high temperature and high pressure

All. The high-temperature and high-pressure heating is performed at a temperature of 110 to 130 ° C for 8 to 12 minutes, preferably at 120 ° C to 10

It is recommended to heat for a minute.

Further, in the present invention, after the high temperature and high pressure heating is stopped, the internal pressure of the high temperature high pressure sterilizer is subtracted,

When the chicken is dropped, the chicken is taken out and immediately cooled in a low temperature room (4 ± 1 ° C.) for 3 to 5 hours, preferably about 4 hours.

When the high-temperature high-pressure heating is performed as described above, the feces of the scavenging chicken becomes easier, and the juiciness, texture

And the color can be maintained.

[0015] In addition, the present invention relates to a method for producing chicken meat, comprising the steps of:

It is preferable that the mixture ratio of the waste chicken and the cost of the kimchi chicken is 2: 1 by weight.

[0016] The present invention is based on the above-described method, in which a poultry chicken mixed with seasonings of kimchi chicken is directly heated in a heating plate or baked in an oven

You can cook kimchi chicken ribs with. Or kimchi chickens, and wrapped in retort wrapping paper for convenience,

Portability and shelf life. At this time, the method of packaging the pouch in the retort pouch is not particularly limited.

A method commonly used in the art to which the present invention belongs can be used.

[0017] According to another aspect of the present invention, there is provided a method of producing a chicken meat comprising the steps of (A)

Mixing Kimchi chicken costs seasoning; And (B) the above-mentioned kimchi chicken seasoned spices were mixed and stirred 5 to 10 times per day

And allowing the sauce to permeate at 4 to 6 ° C for 2 to 4 days. The method for manufacturing kimchi chicken ribs

to be.

[0018] In order to simplify and shorten the manufacturing process, the present invention uses a waste chicken which has already undergone fibrillation,

.

[0019] Here, as a seasoning cost for kimchi chicken, there is used a kimchi chicken seasoning sauce containing a salting-out agent. The salting agent is nitrite 0.01-0.03

By weight, from 0.45 to 0.55% by weight of phosphate, and from 0.05 to 0.15% by weight of sodium erythorbate. More bars

0.02% by weight of nitrite, 0.47% by weight of phosphate, 0.09% by weight of sodium erythorbate, 8.54% by weight of soy sauce,

6.7% by weight of white sugar, 9.18% by weight of oligosaccharide, 2,42% by weight of honey, 0.99% by weight of black pepper, 1.48% by weight of curry, 15.01%

13.12% by weight of onion, 7.89% by weight of cola, 1.06% by weight of starch, 0.26% by weight again, 13.13% by weight of red pepper powder,

2.42% by weight of powder, 7.28% by weight of sun starch, 0.02% by weight of spice and 3.40% by weight of water.

According to the present invention, a closed-type chicken in which kimchi chicken costs are mixed is sprinkled and massaged several times, for example, 5 to 10 times a day, at 4 to 6 ° C for 2 to 4 days, preferably 5 Allow the spice to penetrate for 3 days at. In this way,

Kimchi chicken ribs can be produced which are seasoned and mature.

[0021] The present invention also relates to a method of heating a poultry chicken in which seasoned poultry has been infiltrated,

It may be packaged to improve simplicity, portability, and shelf life. At this time, the packaging method for the retort pouch

But the present invention is not limited thereto, and any of the methods commonly used in the art may be used. For example,

The discarded chicken is placed in a retort wrapper, sealed, heated at 110 to 130 ° C for 25 to 35 minutes, preferably at 120 ° C

After heating for 30 minutes, it can be cooled by soaking in cooling water for about 1 hour.

[0022] As described above, according to the present invention, the color, texture, water retention, and yield

It can be remarkably improved. In addition, it is possible to treat chicken wastes at high temperature and high pressure for a short time,

All. In addition, it is possible to make a closed system chicken having a tough structure by high-temperature and high-pressure treatment to have a smooth texture. In addition,

It is possible to delay the chemical alteration (lipid oxidation, proteolysis) caused by the high-temperature and high-pressure treatment, and the growth of microorganisms

Can be delayed. In addition, it can be manufactured as a retort food sterilized at high temperature and high pressure,

Phase). Also, kimchi chicken ribs can be cooked very easily by retort type food, and portability

. In addition, for some consumers who like solid chicken texture,

It is also possible to heat the hot plate directly without going through the process.

[0023] According to the present invention, it is possible to easily cook Chuncheon kimchi chicken ribs at home,

It is possible to provide a method for manufacturing kimchi chicken ribs.

[0024] According to the present invention, the texture, water retention, yield and color of waste chicken are greatly improved by bark soil,

Can delay chemical degradation or growth of microorganisms.

Further, according to the present invention, it is possible to very easily make the flesh of the closed-type chicken by the high-temperature high-pressure treatment.

Further, according to the present invention, it is possible to improve the quality by simultaneously performing the dyed paper and the seasoning, while shortening and simplifying the manufacturing process

I can do it.

[0027] According to the present invention, it is possible to process the shape of the reflector pouch or the like,

It is possible to produce processed kimchi chicken ribs which can be reheated.

[0028] FIG. 1 is a process diagram briefly showing a method for manufacturing kimchi chicken ribs according to the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, the scope of the present invention is not limited thereto.

It is to be understood that the invention is not limited to the embodiment, but may include modifications of equivalent technical ideas.

[0030] Test Example: General ingredients, water holding capacity, heat loss and shearing force according to raw materials

[0031] In this test example, general ingredients, water holding capacity, heating loss and shearing force were measured and compared for each raw material. In Table 2,

Table 3 shows the water holding capacity, heat loss and shear force of raw materials.

Table 2

[0032]

Table 3

[0033]

According to the above Table 2, since the fat content of the skin is high, the raw meat having no epidermis,

Ash and crude protein content. For reference, kimchi chicken ribs are prepared including epidermis. Therefore,

According to the breed, the fat content was 13.02%, the crude protein content was 19.38%, and the moisture content of broiler chickens

The content was relatively high (69.74%) (p <0.05).

According to the above Table 3, the water holding capacity was the highest at 48.24% for broiler and 16.22% for egg yolk. The water conservancy is physics

It is a property that keeps water even in the event of enemy impact, so it is closely related to heat loss. The heating loss was the highest in the broiler

Respectively. On the other hand, the weight loss of broiler and laying hens was significantly lower than that of broiler (p <0.05). The breeder or laying hens

A lower water holding capacity and higher weight loss than broiler chickens means that the texture is worse. Mechanical side

The shear force was the highest at 5.47 kgf, followed by the meat at 4.52 kgf, but the broiler at 0.96

It was low. Therefore, it can be seen that when kimchi chicken ribs are made with chicken or closed-type chicken, the biggest difference will be in meat texture

there was.

Example 1: Waste paper and high-temperature and high-pressure treatment of waste chicken

[0037] In this Example, a dermal fertilizer having the composition shown in the following Table 4 was prepared, and then the drench liquid per 1 kg of the total-weight chicken (egg-laying hens,

70.51 g was added to the mixture, and the mixture was stirred for several times a day, followed by massage, followed by dipping for 3 days while allowing the dirt to penetrate well.

After the completion of the blanching, the unabsorbed liquid or the liberated brewed liquid was removed. Non-bloated spawning elderly and carnivorous species

Were used as a control, and the control was carried out using a high-temperature high-pressure sterilizer at 120 ° C for 10 minutes

And heated. In order to reduce the error of the experiment, at the high temperature and high pressure treatment, the egg yolk broiler and the meat broiler were simultaneously put and heated. 10 minutes

After heating the liver, stop operation of the high-temperature high-pressure sterilizer, remove the internal air pressure, and when the temperature falls to 80 ° C, take out the internal sample

Immediately transferred to the low temperature room (4 ± 1 ° C) and cooled for about 4 hours.

Table 4

[0038]

The treated weight and the control treated as described above were measured for weight loss, shearing force and color, and the results are shown in Table 5 below

I got it.

Table 5

[0040]

[0041] According to the above Table 5, the heating loss was smaller in the treated group than in the control group, but the difference

I did not. The weight loss of broiler chicks was smaller than that of laying hens (p <0.05).

[0042] The shear force was low in all treatments regardless of the type of meat. The shear force is how tough and soft the meat is

It is a mechanical force to represent. Therefore, it was found that the texture of the chicken was softened by heating it.

The color of poultry and poultry chicken varieties showed the brightness value (L

*

Respectively. Redness

*

[0043]

The treatments were higher than that of the control.

Yellow color (b

*

) Values were the lowest in the domesticated breeding species and no significant difference was found in the other treatments

(p < 0.05). Therefore, it was found that the color of the chicken wings was reddish compared with that of the control.

[0044] Further, in order to evaluate the stability of the broiler meat after storage at high temperature and high pressure, fat oxidation (TBARS) and volatile bases

Nitrogen (VBN) was measured and is shown in Table 6 below. Fat is oxidized during storage and malondialdehyde

Fat accumulation (TBARS) is quantified by accumulating fat accumulation.

Makes the taste and smell worse. Volatile basic nitrogen (VBN) is a measure of protein denaturation.

Table 6

[0045]

According to the above Table 6, all of the treatments showed a tendency to increase as the storage days elapsed. However,

Fatty acidity was lower than that of crude fat (p <0.05). Nitrite and phosphates in dyestuffs inhibit lipid oxidation.

It was judged to have played the role of John.

Since the volatile basic nitrogen (VBN) indicating the degree of protein denaturation was heated at high temperature and high pressure,

VBN was generally higher than fresh meat and increased during storage regardless of the type of meat. Closed chicken wings

Compared with the spawning group, the sex ratio was relatively low (p <0.05). Compared to whether it is banned,

And on the 8th day, the saline area was lower than that on the 4th and 8th days of storage. Therefore,

The vaginal degeneration was more affected by high temperature and high pressure,

And the effect was large in the system.

[0048] Example 2: Preparation of kimchi chicken roast

In the present example, the waste paper of Example 1 and the closed-type chicken (4 ± 1 ° C.) cooled for 4 hours in a low-temperature room (4 ± 1 ° C.)

(Egg-laying hens, white meat type), and then chopped in the form of kimchi chicken ribs. The kimchi chicken broth

The sauce was mixed well with meat (meat: sauce = 2: 1, weight ratio). Thereafter, until the deep portion of the meat reaches 75 캜

And heated on a heating plate for about 15 minutes. As a control, egg - laying hens and saltings were used.

Table 7

[0050]

The sensory evaluation results of the kimchi chicken ribs thus prepared are shown in Table 8 below.

Table 8

[0052]

According to Table 8 above, the seaweed species received better color, taste, and flavor scores than the spawning species

(p < 0.05). Also, among the sensory test items, texture was not affected by the treatments,

The higher the score, the higher the score. This result was consistent with the shear force results in Table 5 above. On a juicy item

The highest score was recorded in the seedlings of the seedlings.

Example 3: Preparation of Retorted Kimchi Chicken Galbi with Closed Broiler Chicken

[0055] In the present embodiment, meat pieces that have already been completely processed by hand are already purchased by a free-range chicken (egg-laying hens,

To make the seasoning effectively by pulling the manufacturing process, the pork and the sauce were mixed at the same time and mixed with the meat

All. Table 9 shows the composition of the sauce for the cost of kimchi chickens mixed with dyestuff.

Table 9

[0056]

[0057] The carrot-scavenged chicken of sculptured chicken We put 512.5g of Kimchi chicken spice seasoning per 1kg, and stir and massage several times a day,

It was kept at 5 ° C for 3 days so that the viscus was permeated well. About 300g of kimchi chicken ribs that have been aged are put in a retort wrapper (capacity

300 g), sealed, and then heated at 120 DEG C for 30 minutes. After heating, it is immersed in cooling water for about 1 hour and cooled

Kimchi chicken meat for the retort was finally finished.

Example 4 Sensory Evaluation of Kimchi Chicken Ribs Prepared with Clarified Chicken

[0059] In this example, sensory evaluation was carried out by varying raw meat, poultice, and heating method as shown in Table 10 below. Bark and sheep

The treatment was carried out in the same manner as in Example 3 above.

Table 10

[0060]

[0061] Frying pan heating was carried out using a domestic electric frying pan (HM-2002, DAEWON HOME ELECTRICS Co., Korea)

It was heated until the deep part temperature reached 75 캜, and the heating time was about 15 minutes. The deep part temperature is the deep part temperature side

(MYHOME, China). The high-pressure heating was carried out in an autoclave at 120 ° C for 30 minutes.

The following table 11 shows the sensory evaluation results of kimchi chicken ribs according to raw meat, dirt, and heating methods.

Table 11

[0063]

[0064] According to the above Table 11, it can be seen that when heated at a high temperature and a high pressure compared with the chicken and broiler chowder ribs heated with frying pan,

The score was higher in terms of persimmon, aroma, and overall preference. This suggests that the improvement in texture due to high pressure may affect the sensory score

. In addition, the kimchi chicken ribs seasoned with dyes were high in color and taste,

And kimchi chicken ribs heated at high temperature and high pressure were found to have the highest score on sensory evaluation.

[0065] Example 5: Changes in the storage of kimchi chicken ribs made with salted chicken

[0066] In this example, the chicken meat kimchi chicken ribs prepared by the same method as in Example 3,

Color, fat oxidation (TBARS) and protein alteration (VBN) were measured. As a control, chicken meat kimchi chicken ribs,

Original broiler kimchi chicken ribs were used.

[0067] Table 12 below shows the pH change of Kimchi chicken ribs for 13 days in storage.

Table 12

[0068]

According to Table 12 above, pH tends to decrease during storage at all treatments. [0069] This is because lactic acid bacteria grow during storage

It was judged that the pH was lowered. However, the kimchi chicken ribs which were barely more effective than the simple seasoned kimchi chicken ribs

(P <0.05). This delayed the growth of lactic acid bacteria by nitrite, phosphate and erosorbate salts.

It was judged to have turned on.

[0070] The following Table 13 shows the change in color of kimchi chicken ribs during storage.

Table 13

[0071]

According to the above Table 13, the lightness decreased in all treatments. This means that the color becomes dark during storage. Red

Although there was no consistent tendency in the treatments, the pear color was not yet expressed due to the unheated state,

As can be seen from the sensory evaluation of Table 11, it was predicted that the pear coloring would be expressed when heated. Yellow, bright

The treated kimchi chicken ribs showed a low tendency.

Table 14 below shows changes in fat oxidation (TBARS) during storage of kimchi chicken ribs.

Table 14

[0074]

According to the above Table 14, TBARS (fat oxidation) during storage was increased up to 13 days in all treatments. [0075] During the storage period of 6 days,

(P <0.05), but it was significantly lower in the control group (p <0.05). Therefore,

It is judged that dyes such as nitrites inhibit lipid oxidation, and therefore, it has a positive effect on the taste of kimchi chicken

.

[0076] Table 15 below shows changes in protein degradation (VBN) during storage of kimchi chicken ribs.

Table 15

[0077]

According to Table 15, VBN content during storage was increased at all treatments. This is due to the growth of microorganisms,

It means that it is harmed. However, it was slightly lower in the treatments treated with the paddy.

Claims (7)

(A) adding at least one of chlorine-free radicals to at least one of the seedling or laying hens, and dipping them at 4 to 6 ° C for 2 to 4 days;
(B) heating the bared chicken to a temperature of 110 to 130 캜 for 8 to 12 minutes with a high-temperature high-pressure sterilizer, and then cooling; And
(C) scraping the chicken to be cooled after the heating; And
(D) mixing kimchi chicken costs with saffron-chopped chicken meat seasoning. The method according to claim 1,
In the step (A)
Wherein the dyestuff agent comprises 4.5 to 5.5 wt.% Of salt, 0.1 to 0.3 wt.% Of nitrite, 3.0 to 4.0 wt.% Of phosphate, and sodium erythorbate
0.5 to 1.0 wt%, based on the total weight of the kimchi chicken. The method according to claim 1,
In the step (B)
Wherein the cooling is carried out at 3-5 DEG C for 3-5 hours. (A) At least one of the follicle-dividing species or egg-laying hens.
system; And
(B) The chicken broth mixed with the seasoning of kimchi chicken is mixed and massaged 5 to 10 times a day, and the mixture is kept at 4 to 6 ° C for 2 to 4 days.
And a step of infiltrating the kimchi chicken ribs. 5. The method of claim 4,
In the step (A)
The sauce for the kimchi chicken was prepared by adding 0.01 ~ 0.03% by weight of nitrite, 0.45 ~ 0.55% by weight of phosphate,
And 0.05 to 0.15% by weight of sodium chloride. 5. The method of claim 4,
Further comprising the step of: after the step (B), retort packing the poultry chicken into which the seasoning has been infiltrated. The method according to claim 6,
The retort pouch is filled with the seasoned chicken in a retort wrapping paper, sealed,
And heating for 35 minutes.

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