KR20160058209A - Method for manufacturing and managing low salting chicken breast mixed with lentil bean - Google Patents

Method for manufacturing and managing low salting chicken breast mixed with lentil bean Download PDF

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Publication number
KR20160058209A
KR20160058209A KR1020140149036A KR20140149036A KR20160058209A KR 20160058209 A KR20160058209 A KR 20160058209A KR 1020140149036 A KR1020140149036 A KR 1020140149036A KR 20140149036 A KR20140149036 A KR 20140149036A KR 20160058209 A KR20160058209 A KR 20160058209A
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South Korea
Prior art keywords
chicken
lentil
chicken breast
low
bean
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KR1020140149036A
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Korean (ko)
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이영숙
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이영숙
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Priority to KR1020140149036A priority Critical patent/KR20160058209A/en
Publication of KR20160058209A publication Critical patent/KR20160058209A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • A23L3/44—Freeze-drying

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

Disclosed is a method for manufacturing and managing a low-lean chicken breasts that can produce and control low-salt chicken breasts by mixing lentils and chicken breasts.
To this end, the present invention is produced by blending chicken breasts with 90% to 95%, a plurality of additives with 0.5 to 5% and purified water with 3% to 7%, wherein the plurality of additives comprises 0.1% to 2% And 0.4% to 4% of chicken breast pure seasoning.
Accordingly, the present invention can produce a lentil bean low-fat chicken breasts by appropriately mixing chicken breasts, additives (lentil beans + pure seasonings) and purified water, and is suitable for snacks, meals, and diets.

Description

METHOD FOR MANUFACTURING AND MANAGING LOW SALTING CHICKEN BREAST MIXED WITH LENTIL BEAN [0001]

The present invention relates to a method for manufacturing and managing chicken breasts, and more particularly, to a method for manufacturing and managing a lentil bean low-fat chicken breasts which can manufacture and control low-salt chicken breasts by mixing lentils and chicken breasts .

In recent years, interest in health and diet has been increasing, and it is important to change the ingredients and the cooking method rather than starving to make a successful diet. In particular, the three most important factors in preparing a diet diet, low calorie, low salt and low-fat diets, and the combination of diet and exercise are considered to be a factor to succeed in a healthy diet.

For weight loss, it is important to lower the total calorie intake of the daily intake and increase the protein intake rate. The chicken breast, which is called the pronoun of high protein low-calorie according to this trend, is a diet food that can not be missed. Because the chicken has fat in the skin, the chicken breast without the skin can be eaten without worrying about calories.

However, the conventional chicken breasts as described above are less popular among the chicken portions, despite the high nutrition due to the bumpy feeling in the mouth, which is made up of pure fat with low fat. Therefore, it is necessary to develop a recipe for producing a dish having excellent taste using chicken breasts excellent in terms of nutritional value.

1. Korean Patent Publication No. 2013-0063634, publication date: June 17, 2013 Title of invention: Method of manufacturing a chicken breast dish. 2. Korean Patent Publication No. 2012-0077853, Disclosure Date: Jul. 10, 2012 Title of Invention: Chicken breast for one meal and its processing method.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is an object of the present invention to provide a method for manufacturing a lentil-bean low-fat chicken breast by appropriately blending lentil beans and chicken breast pure seasonings in a chicken breast.

The features of the present invention for achieving the objects of the present invention as described above and performing the characteristic functions of the present invention described below are as follows.

According to one aspect of the present invention, there is provided a chicken breast comprising 90% to 95% chicken breast, a plurality of additives having 0.5% to 5%, and purified water having 3% to 7% A method for producing a lentil bean low-salt chicken breast comprising a lentil bean having 2% and a chicken breed chicken seasoning having 0.4% to 4% is provided.

Herein, the chicken breast pure seasoned according to one aspect of the present invention comprises at least one of beef powder, onion spice, pepper spice, formic acid, fermented glucose, perfringe, maltodextrin, garlic spice, And the like.

According to one aspect of the present invention, the chicken breast is 92.5%, the additive is 2.5%, the purified water is preferably 5%, the lentil is 0.5%, the chicken breast It is preferable that the seasoning is blended at 2%.

According to an aspect of the present invention, there is also provided a method of producing a chicken breast, comprising the steps of: (a) storing chicken breast received in a refrigerator at -2 to 5 ° C or freezing at -18 ° C or less; (b) blending the stored chicken breast with a plurality of additives and purified water at a predetermined mixing ratio to prepare a lentil bean low-salt chicken breast; (c) cooling, trimming, and cutting the prepared lentil-bean-low-salt chicken breasts after being dipped and dried; (d) packaging the lentil-bean low-fat chicken breasts cut out and packaging the breasts; And (e) storing the outer wrapped lentil-derived low-fat chicken breasts at -2 to 10 ° C or -18 ° C.

Here, the step (b) according to another aspect of the present invention is a method for producing a lentil bean, which comprises combining a chicken breast having 90% to 95%, a plurality of additives having 0.5 to 5% and purified water having 3% to 7% Low-salt chicken breasts can be made.

According to another aspect of the present invention, the plurality of additives may comprise a lentil with 0.1% to 2% and a chicken breast with 0.4% to 4%.

In addition, according to another aspect of the present invention, the chicken breast pure seasonings may be at least one of beef flour, onion spice, pepper spice, formic acid, fermented glucose, clarin, maltodextrin, garlic spice, Can be blended.

According to another aspect of the present invention, the chicken breast is 92.5%, the additive is 2.5%, the purified water is 5%, the lentil is 0.5%, the chicken breast seasoning is 2% . ≪ / RTI >

In addition, the inner packaging according to another aspect of the present invention may be made of a material combination of PE (polyethylene) and NY (nylon) or PE (polyethylene).

As described above, the present invention can produce lentil bean low-salt chicken breasts by appropriately mixing chicken breasts, additives (lentil beans + pure seasonings) and purified water, so that they can be eaten for snacks, meals substitutes and diets.

In addition, the present invention can be used to season lentil bean low-fat chicken breasts with proper mixing of chicken breasts, additives (lentils + pure seasonings) and purified water, so that they can be easily warmed without being restricted by a frying pan or microwave oven There is an effect.

In addition, the present invention provides a method of preserving the above-mentioned seasoned lentil bean low-fat chicken breasts with optimal lentil bean low-salt chicken breasts through dipping, aging, drying, cooling, trimming, cutting, There is an effect that an optimum taste can be provided anywhere.

FIG. 1 is a view illustrating a method (S100) of manufacturing a lentil bean low-salt chicken breast according to a first embodiment of the present invention.
FIG. 2 is a diagram showing a composition of a chicken breast pure seasoning to be incorporated into a chicken breast according to a first embodiment of the present invention.
FIG. 3 is a flowchart illustrating a method for managing a lentil bean low-maltion chicken breast (S100) according to a second embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, so that those skilled in the art can easily carry out the present invention. In the drawings, like reference numerals refer to the same or similar functions throughout the several views.

1st Example

FIG. 1 is a view illustrating a method (S100) of manufacturing a lentil bean low-salt chicken breast according to a first embodiment of the present invention.

As shown in FIG. 1, a method (S100) for manufacturing a lentil bean low-salt chicken breast according to the first embodiment of the present invention comprises blending a chicken breast, a plurality of additives, and purified water at a predetermined mixing ratio. Preferably, the chicken breast can be compounded with a mixing ratio of 90% to 95%, a plurality of additives with a blending range of 0.5 to 5%, and a purified water with blending ranges of 3% to 7%.

Among them, it is preferable that a plurality of additives be mixed with lentil beans having 0.1% to 2% and chicken chicken breast soup having 0.4% to 4%. At this time, the chicken breast pure seasonings can be mixed with various materials, as shown in FIG. FIG. 2 is a diagram showing a composition of a chicken breast pure seasoning to be incorporated into a chicken breast according to a first embodiment of the present invention.

Referring to FIG. 2, the chicken breast pure seasoned according to the second embodiment of the present invention includes beef powder, onion spice, pepper spice, formic acid gel, hydroxycarboxylic acid glucose, clarithromycin, maltodextrin, garlic spice, At least one of them may be blended.

For example, assuming 100% of chicken soup seasoned with 0.4% to 4%, chicken soup seasoned with chicken breast was No. 2 (16.5%), onion spice (13%), pepper spice (12.5 (7.5%), ginger spice (5.3%), and sun saliva (0.01%), formic acid (12.5%), hydrocrystalline glucose (12% %). ≪ / RTI >

In this way, when a mixture of chicken breast soup and lentil beans is added and the additives to be added to the chicken breast are prepared, they are blended with the chicken breast together with purified water. With this combination combination, a lentil bean-bottomed chicken breasts can be produced.

At this time, in order to make the optimum lentil bean low-salt chicken breasts, 92.5% of the chicken breasts, 2.5% of the plural additives, and 5% of the purified water are preferable. Here, when a plurality of additives is blended at 2.5%, it is preferable that 0.5% of the lentil beans and 2% of the chicken breed seasoned sauce are blended.

In this case, assuming 100% of chicken soup with 2% chicken soup, the chicken chicken soup can be mixed with materials as shown in FIG. 2 described above. When the lentil bean low-salt chicken breasts are made at such a blending ratio, they can be stored in a refrigerator for a long time (preferably for about a week) or in a frozen state, and can maintain a state suitable for snacks, meals, and diets at any time .

Second Embodiment

FIG. 3 is a flowchart illustrating a method for managing a lentil bean low-maltion chicken breast (S100) according to a second embodiment of the present invention.

Referring to FIG. 3, a method (S100) for managing a lentil-bean low-salt chicken breast according to a second embodiment of the present invention includes steps S110 to S110 for preparing and storing chicken breast containing instant sauce, To S150.

First, in step S110 according to the present invention, the stocked chicken breasts are kept at -2 to 5 ° C or below freezing-18 ° C.

Thereafter, in step S120 according to the present invention, the chicken breast stored in step S110 is blended with a plurality of additives and purified water at a predetermined blending ratio. For example, the chicken breast can be blended with a mixing ratio of 90% to 95%, a plurality of additives with a blending range of 0.5 to 5%, and a purified water with blending ranges of 3% to 7%.

Among them, it is preferable that a plurality of additives be mixed with lentil beans having 0.1% to 2% and chicken chicken breast soup having 0.4% to 4%. At this time, the chicken breast pure seasonings can be mixed with various materials as shown in FIG. 2 as described above.

2 can be prepared by blending at least one of beef powder, onion spice, pepper spice, formic acid, hydrolyzed glucose, clarose, maltodextrin, garlic spice, .

For example, assuming 100% of chicken soup seasoned with 0.4% to 4%, chicken soup seasoned with chicken breast was No. 2 (16.5%), onion spice (13%), pepper spice (12.5 (7.5%), ginger spice (5.3%), and sun saliva (0.01%), formic acid (12.5%), hydrocrystalline glucose (12% %).

In this way, when a mixture of chicken breast soup and lentil beans is added and the additives to be added to the chicken breast are prepared, they are blended with the chicken breast together with purified water. With this combination combination, a lentil bean-bottomed chicken breasts can be produced.

At this time, in order to make the optimum lentil bean low-salt chicken breasts, 92.5% of the chicken breasts, 2.5% of the plural additives, and 5% of the purified water are preferable. Here, when a plurality of additives is blended at 2.5%, it is preferable that 0.5% of the lentil beans and 2% of the chicken breed seasoned sauce are blended.

In this case, assuming that the chicken soup having 2% of the chicken soup is 100%, the chicken chicken soup can be mixed with the ingredients as shown in FIG. 2 described above. When the lentil bean low-salt chicken breasts are made at such a blending ratio, they can be stored in a refrigerator for a long time (preferably for about a week) or in a frozen state, and can maintain a state suitable for snacks, meals, and diets at any time .

Then, in step S130 according to the present invention, a lentil bean low-salt chicken breast is prepared by mixing seasonings (lentil beans + chicken breast soup) in a chicken breast as described above in step S120, Put it in a machine called Hoon Smoke and cook it through drying process. At this time, it is preferable to heat the cooking process at 80 ° C for 45 minutes ± 10 minutes. Such heating gives a very favorable advantage to long-term storage.

In step S140, according to the present invention, when cooked in step S130, the seasoned lentil bean low-salt chicken breast is heated, so that the lentil bean low-salt chicken breast is cooled. At this time, the cooling is preferably carried out at 10 DEG C or lower for 2 hours. Thereafter, in step S140 according to the present invention, the cooled lentil bean low-fat chicken breasts are trimmed and cut if necessary, and if not, the weight is directly calculated and the inner wrapping and the outer wrapping are sequentially performed.

At this time, the inner packaging can be made of a material combination of PE (polyethylene) and NY (nylon) or PE (polyethylene). When made from these materials, it is possible to safely protect the lentil bean curd chicken breasts. In addition, a metal inspection process may be performed between the inner package and the outer package. The metal inspection means a process of inspecting whether or not a metallic foreign substance is present by passing a product packed in a primary product through a metal detector. If metal is detected, the metallic foreign matter is removed and then the lentil bean curd chicken breast is wrapped.

Finally, in step S150 according to the present invention, the outer wrapped lentil-bean low-fat chicken breasts are stored at -2 to 10 ° C or -18 ° C by step S140. Such refrigerated or frozen storage allows long-term storage while maintaining the freshness of the low-fat chicken breasts.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the exemplary embodiments or constructions. You can understand that you can do it. The embodiments described above are therefore to be considered in all respects as illustrative and not restrictive.

Claims (11)

A chicken breast having 90% to 95%, a plurality of additives having 0.5 to 5% and purified water having 3% to 7%
Wherein the plurality of additives comprises lentil beans having from 0.1% to 2% and chicken soup having a content of from 0.4% to 4%. The method according to claim 1,
The chicken breast pure seasonings,
A method for producing a lentil bean low-fat chicken breast which is characterized by comprising at least one of beef powder, onion spice, pepper spice, formic acid, fermented glucose, citron, maltodextrin, garlic spice, . 3. The method of claim 2,
Wherein the chicken breast is 92.5%, the additive is 2.5%, and the purified water is 5%. The method of claim 3,
Wherein the lentil beans are 0.5%, and the chicken breed seasoned sauce is 2%. (a) storing the stocked chicken breast in a refrigerator at -2 to 5 占 폚 or below freezing-18 占 폚;
(b) blending the stored chicken breast with a plurality of additives and purified water at a predetermined mixing ratio to prepare a lentil bean low-salt chicken breast;
(c) matured, dried and cooked lentil-bean low-fat chicken breasts prepared and washed;
(d) cooling, trimming and cutting the cooked lentil-bean low-fat chicken breasts, wrapping them, and packaging them; And
(e) storing the packaged lentil-bean low-fat chicken breasts at -2 to 10 ° C or -18 ° C;
≪ RTI ID = 0.0 > lecithin < / RTI > 6. The method of claim 5,
The step (b)
A method of manufacturing a lentil-bean-low-salt chicken breasts, characterized in that a chicken breast with 90 to 95%, a plurality of additives with 0.5 to 5% and a purified water with 3 to 7% How to manage. The method according to claim 6,
Wherein the plurality of additives comprises lignocellulosic beans having from 0.1% to 2% and chicken soup having a content of from 0.4% to 4%. 8. The method of claim 7,
The chicken breast pure seasonings,
A method of managing a lentil bean-low-fat chicken breast characterized by comprising at least one of beef powder, onion spice, pepper spice, formic acid, fermented glucose, perfume, maltodextrin, garlic spice, . 9. The method of claim 8,
Wherein the chicken breast is 92.5%, the additive is 2.5%, and the purified water is 5%. 10. The method of claim 9,
Wherein the lentil beans are 0.5%, and the chicken breast meat seasoning is 2%. 6. The method of claim 5,
The inner wrapper
Characterized in that it is made of a material combination of PE (polyethylene) and NY (nylon) or PE (polyethylene).
KR1020140149036A 2014-10-30 2014-10-30 Method for manufacturing and managing low salting chicken breast mixed with lentil bean KR20160058209A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102282230B1 (en) * 2021-02-18 2021-08-03 농업회사법인 다인 주식회사 The methods of manufacture of smoked chicken breast and it's smoked chicken breast

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102282230B1 (en) * 2021-02-18 2021-08-03 농업회사법인 다인 주식회사 The methods of manufacture of smoked chicken breast and it's smoked chicken breast

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