KR20180093474A - Method of manufacturing a hamburger patty using chicken meat - Google Patents

Abstract

The present invention relates to a method of making a hamburger patty using chicken meat. More specifically, the method comprises: a chicken meat sorting step for checking freshness and eliminating foreign materials; a chicken meat cutting and trimming step for cutting and trimming the sorted chicken meat; a curing step for curing the trimmed chicken meat using a curing agent; a dividing step for dividing the cured chicken meat in a uniform weight; a coating step for coating the divided chicken meat with a batter mix liquid; a breading and frying step for breading and frying the coated chicken meat using frying powder; and an insertion step for inserting the fried patty between hamburger buns. Additionally, the present invention provides a method of making a hamburger using cut chicken meat as a hamburger patty, wherein the chicken meat is prepared by cutting and trimming, and the curing agent in the curing step is prepared by mixing and agitating the following components with respect to 100 wt% of the total weight: 38-45 wt% of salt; 0.3-0.7 wt% of onion powder; 1-3 wt% of Habanero powder; 11.5-15.5 wt% of sodium polyphosphate; 0.1-0.4 wt% of nucleic acid; 1-3 wt% of sodium metaphosphate; 0.1-0.5 wt% of Chungyang hot pepper powder; 1-3 wt% of black pepper; 1-5 wt% of Bhut jolokia powder; 0.5-1.5 wt% of paprika powder; 18-22 wt% of hot seasoning; 0.1-0.5 wt% of black pepper; and 10.5-14.5 wt% of MSG.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a hamburger patty using chicken meat,

The present invention relates to a method of manufacturing a hamburger patty using chicken meat, and more particularly, to a method of manufacturing a hamburger patty using chicken meat, and more particularly, to a method of manufacturing a hamburger patty using chicken meat, The present invention relates to a method of manufacturing a hamburger patty using chicken meat.

Generally, chicken is not only cheaper but also contains a lot of high quality protein and unsaturated fatty acid, so it is easy to taste, digest and absorb.

There are various ways of cooking such chicken, such as heating hot steam, steaming steam, frying, baking, smoking, etc. In Korea, in the hot summer season, chicken is cooked by heating hot water with Chinese medicine.

In addition, the method of eating spice on the surface of chicken and frying it in oil after taking the powder is the most important factor in consumption of chicken, and it is popular not only for younger but also for various age groups.

The main process of manufacturing chicken fried chicken is to process chicken frying and frying, and it is necessary to develop excellent frying composition to give fresh flavor and texture.

In addition, when the poultry is aged, the flavor is improved by the sugar and various seasoning additives as well as the liver, and the meat quality of the meat is softened by other synthetic softening agents.

On the other hand, typical hamburger patties are cheaper and contain high-protein, chewy texture and excellent taste. However, chicken meat has a unique quality and texture, which can cause discomfort to people who eat it. There was a problem.

Accordingly, development of a method of manufacturing a hamburger patty satisfying the taste of a person and having good flavor and texture was required.

001. Korean Laid-Open Patent No. 2013-0131560 (Publication date: December 04, 2013) 002. Korean Patent Publication No. 2005-0116761 (Published on November 16, 2006)

The object of the present invention is to provide a hamburger patty using a mixture of various powders which give a spicy flavor or a fragrant flavor to a chicken and improve the texture of the hamburger patties so that the taste of a person of all ages, And a hamburger using the patty of the hamburger.

In order to accomplish the above object, the present invention provides a chicken meat removing step of confirming a lead and removing foreign substances; Cutting and cutting the selected chicken meat; An aging step using the cut-off agent of the cut chicken meat; A subdividing step of adjusting the aged chicken meat to a constant weight; A coating step using the batter mix liquid of the subdivided chicken meat; A breeding and frying step using the coated chicken meat fry powder; And a filling step of placing the fried patties between the hamburger breads. The chewing gum is prepared by cutting and cutting the chicken meat, wherein the chewing gum is prepared by adding 38 to 45 wt% of salt, 100 g of onion A mixture of 0.3 to 0.7 wt% of powder, 1 to 3 wt% of Habanero powder, 11.5 to 15.5 wt% of sodium polyphosphate, 0.1 to 0.4 wt% of nucleic acid, 1 to 3 wt% of sodium metaphosphate, 0.1 to 0.5 wt% And 1 to 5 wt% of bourzoory powder, 0.5 to 1.5 wt% of paprika powder, 18 to 22 wt% of hot seasoning, 0.1 to 0.5 wt% of pepper and 10.5 to 14.5 wt% of MSG are mixed with stirring The present invention provides a method for manufacturing a hamburger patty using chicken meat.

According to the present invention, in the cutting and cutting step, the selected chicken meat is any one of rectangular, square, elliptical, and circular, and when cut into a rectangular shape, it is 14 to 20 cm in width and 8 to 15 cm in length The present invention also provides a method for manufacturing a hamburger patty using chicken meat.

According to the present invention, in the aging step, the dipping agent is mixed with predetermined water and tumbled to the cut chicken for 25 to 35 minutes to mature the dumplings, thereby preparing a hamburger patty using chicken meat ≪ / RTI >

According to the present invention, there is also provided a method for manufacturing a hamburger patty using chicken meat comprising a step of vacuum-packing the chicken meat after the subdividing step and freezing at below -18 캜.

Also, according to the present invention, there is provided a method for manufacturing a hamburger patty using chicken meat, which comprises using a water defrosting method when thawing frozen chicken meat.

According to the present invention, in the coating step, the batter mix comprises 88 to 92 wt% flour, 3 to 7 wt% of a parasite additive mix, 1.5 to 5.5 wt% of a spice mix, 0.3 to 0.3 wt. And 0.1 to 0.4 wt% of onion powder, and the mixture is mixed with a predetermined amount of water to prepare a thawed chicken The present invention provides a method for manufacturing a hamburger patty using chicken meat, which is characterized by coating uniformly in meat.

The method of manufacturing a hamburger patty using chicken meat according to the present invention and the hamburger manufactured using the same have a shape larger than that of a conventional chicken hamburger, and the patty is displayed outside the hamburger bun.

In addition, the hamburger patty prepared by the method of manufacturing hamburger patty using the chicken meat according to the present invention can enjoy the spicy taste and the unique flavor and can be useful for the digestive function.

Also, the hamburger patty produced by the method of manufacturing hamburger patty using the chicken meat according to the present invention makes a hamburger patty using various powder mixture which gives a spicy flavor or a fragrant flavor and gives a good texture to the taste of a person of all ages, . ≪ / RTI >

FIG. 1 shows a process of manufacturing a patty and hamburger of a hamburger according to an embodiment of the present invention.

In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.

The dyestuff agent used in the present invention refers to a seasoning for softening the desired taste or meat quality of the chicken meat.

In this specification, the coating means a process of sufficiently wetting a chicken mix with a batter mix liquid containing a mixture of spicybreder mix and water so that the frying powder is easily adhered to the chicken meat during brooding.

The method of manufacturing a hamburger patty using chicken meat according to the present invention comprises: a step of screening chicken meat and removing foreign substances; Cutting and cutting the selected chicken meat; An aging step using the cut-off agent of the cut chicken meat; A subdividing step of adjusting the aged chicken meat to a constant weight; A coating step using the batter mix liquid of the subdivided chicken meat; And a breeding and frying step using the coated chicken meat frying powder. Optionally, after the subdivision step, the freezing and thawing steps may be included.

Screening of chickens and screening for eliminating foreign substances (selection step)

The confirmation of the leading of the chicken meat is the process of calculating the storage period of the chicken from the time of shipment and shipment date and directly checking the condition of the chicken.

It is desirable that the above chicken skin has proper moisture, moist and creamy and shiny, and that the hole of the hair protrudes unevenly. It is likely that the chicken skin is wrinkled or sagged, Therefore, avoid. Frozen chicken tastes poorly, is fishy and has a high possibility of injury, so use cold meat as much as possible.

The decolorization test method proposed in the Livestock Processing Standards and Component Specification Test Method is 6.2 ~ 6.3, negative, undetected and 20mg% or less based on the pH, ammonia test, hydrogen emulsion and volatile basic nitrogen contents. However, it is necessary to judge carefully because there is a somewhat inconsistent part in applying the pH value to all meat foods as a freshness index.

Therefore, in the present invention, the degree of decay of chicken meat can be judged by measuring volatile basic nitrogen, which is one of the decaying meat test methods, in order to confirm the lead.

The above chicken meat can be used as raw meat in the state of being removed from the inside, cut meat cut in a certain size, and lean meat in a state in which the bone is removed, and it is cleaned by preparing fresh meat without any foreign substances including bones or odor.

When cleaning, the cleaning agent should have a pH of 6.0 to 10.5, an arsenic concentration of 0.05 ppm or less, a heavy metal concentration of 1 ppm or less, and a fluorescent brightener should be not detected. Also, do not immerse the raw meat in the detergent for more than 5 minutes. After using the detergent, wash it with water to prevent the detergent from remaining.

The cutting and cutting step (cutting and cutting step)

The selected chicken meat is cut and cut to a predetermined size, and the cut shape may be any one of a rectangle, a square, an ellipse and a circle.

Conveyor type continuous operation is possible and it is possible to cut and cut very hygienically using special heat treated blade. Cutters should always be disinfected at least once a day to reduce microbes to safe levels using disinfectants.

In case of cutting in a rectangular shape, it is preferable to cut the breadth of the burger of the present invention to 14 to 20 cm in width and 8 to 15 cm in length.

The fermentation stage of fermented chicken meat (fermentation stage)

In the aging step, the preparation of the dyestuff agent comprises 38 to 45% by weight of salt, 0.3 to 0.7% by weight of onion powder, 1 to 3% by weight of habanero powder, 11.5 to 15.5% by weight of sodium polyphosphate, 0.1 to 0.4% 1 to 3 wt% of sodium metaphosphate, 0.1 to 0.5 wt% of Cheongyang red pepper powder, 1 to 3 wt% of black pepper, 1 to 5 wt% of bootsolokia powder, 0.5 to 1.5 wt% of parical powder, wt.%, pepper 0.1 ~ 0.5 wt.%, MSG 10.5 ~ 14.5 wt.%.

The kind of the salt is not particularly limited, but it is preferable to use a purified salt, a sun salt, or a mixture thereof. Salt is a basic ingredient of salt-based preservatives. It has the effect of improving the taste of meat and increasing the storage period. In the above-mentioned aging step, the used Habanero powder is prepared by using grinding equipment of Habanero pepper powder, and its characteristic is that it has a strong spicy taste which is 10 times or more stronger than that of Korean Cheongyang red pepper and has a citrus fruit flavor If you use an appropriate amount of chicken meat can be spicy and refreshing aesthetic.

The bootsolokiaa powder is obtained by grinding bootsollochia pepper and at least 3 times more numerical value than the habanero pepper, so that it can be used in making spicy food because it can feel a rich spicy taste in a small amount. However, when too much bootsolokia powder is added, it is not possible to enjoy flavor and flavor peculiar to chicken due to its pungent taste.

In addition, sodium polyphosphate and sodium metaphosphate give firmness to the meat of the chicken, increase the binding force so that the poultry can be uniformly fed to the chicken meat, suppress the growth of the microorganism, and make the flavor good.

In particular, nucleic acids promote metabolism, prevent aging, and improve liver function and antioxidant effect, and can play a role in supplementing deficient nutrition of chicken.

The MSG is called a chemical seasoning or an amino acid seasoning. It is added to the main ingredient when making the food to complement the taste, aroma and color of the food, and adds a rich flavor.

The dyed dyes are mixed with water to form a dyed liquid, and the mixing ratio of water to dyes is preferably 1: 0.01 to 0.02.

The method of aging by using the prepared saline solution is largely composed of a saline solution injection method, a tumbling method and a dipping method. Among them, tumbling is called tumbling in order to uniformly disperse the dyes in the chicken and shorten the dregs period.

Tumbling is a rapid chlorination method in which the chicken itself bumps and mixes with the danky liquid, and the heat is generated by the heat and the flavor is kept alive.

In the aging step, the aging time is preferably about 25 minutes to 35 minutes, and the temperature is preferably 0 to 5 ° C. In case of aging by the method such as tumbling in a low temperature state, the chicken meat can be quickly and uniformly infiltrated into the meat itself, and a uniform and uniform taste can be obtained.

The subdivision stage (subdivision stage) to adjust the weight of aged chicken to a certain weight.

The aged chicken meat has the same length and the same length but it is too thick to be used as a patty of a hamburger, so it must be cut to a certain thickness. Also, even if the thickness is uniform, the weight may be different depending on the density of the meat. Therefore, the hamburger patty is cut into a thickness that is easy to use and subdivided into a certain weight.

In the subdividing step, the aged chicken meat is preferably cut to have a weight of 140 to 200 g.

Freezing stage of small sized chicken meat (freezing step)

If the subdivision step is completed and needs to be stored for a long time, the freezing step can be selectively performed. Put the chicken meat in the subdivided plastic film in a flexible plastic film and vacuum degass the inside of the film.

It is preferable that the sealed chicken meat should be stored at -18 캜 or lower.

Thawing stage of frozen chicken meat (thawing stage)

When defrosting the frozen chicken meat, the name of the plant and the defrosting time should be provided on the defrosting sign to indicate that defrosting is in progress and defrosting should be performed within 2 hours in flowing water below 21 ℃.

In the case of summer, the water temperature can not be kept below 21 ℃, so a cooler can be used. In addition, it must be thawed in flowing water under the wrapped condition, and the water should be drained into the hole inside the thawing table so that the surrounding water is not contaminated by running water.

Coating step (coating step) using batter mix liquid for chicken meat preparation

The coating step is to prepare a batter mix liquid so as to allow the frying powder to be easily adhered to the chicken meat at the time of breeding, and to apply it to the chicken surface.

The batter mix liquid may be prepared by mixing a spicy blender mix with water. The spicy blender mix comprises 88 to 92 wt% wheat flour, 3 to 7 wt% marine flour additive mix, 100 wt% And 0.1 to 0.4 wt.% Of onion powder were mixed with 1.5 to 5.5 wt.% Of ginger yellow, 0.3 to 0.7 wt.% Of black powder, 0.1 to 0.5 wt.% Of black pepper powder, 0.1 to 0.4 wt.% Of garlic powder, .

Preferably, the spicy blower mix is mixed with water to prepare a batter mix solution, and the mixture is uniformly applied to the chicken meat. The mixing ratio of the spicy blower mix and water is preferably 1: 1.5 to 2.5.

In the coating step, the parasite additive mix enhances the binding force of the material, serves to complement shape retention, increases storage stability, and improves digestive power.

In the present invention, it is preferable that 10 wt% to 20 wt% of magin powder, 35 to 45 wt% of calcium hydrogen carbonate, 15 to 20 wt% of calcium phosphate, 5 to 15 wt% of calcium sulfate and 15 to 25 wt% of glucono delta lactone are added to 100 wt% .

The spice mix is a vegetable substance having a pungent flavor or a spicy taste used for seasoning of food. It has a stimulant flavor obtained from seeds, fruits, flowers and the like of plants produced mainly in tropical, subtropical and temperate regions, It has the function of giving or coloring, increasing the appetite, or helping digestion and absorption.

The spice mix used in the coating step is a mixed powder including cinnamon, ginger, clove, nutmeg, and coriander. The spice mix captures the smell of the chicken meat and gives a feeling of richness and softness of meat .

It is preferable that the spice mix is comprised of 40 to 45% of purified salt, 15 to 20% of black pepper powder, 5 to 10% of cinnamon, 10 to 15% of ginger, 1 to 3% of clove and 5 to 10% Do.

The above-mentioned black pepper powder, garlic powder and onion powder are used as a natural flavor enhancer and have the same effect as the spice mix.

The coating step may be performed once, and may be repeated a plurality of times or more.

Breading and frying steps (frying and frying steps) using frying powder for coated chicken meats

The breading is a process of applying the frying powder to the chicken meat without water being applied. In the breeding step, the coated chicken meat is put into the frying powder without water and evenly distributed so that the frying powder is evenly distributed on the surface.

The frying powder may be main ingredients such as wheat flour, corn starch, tablets and sodium glutamate.

Frying powder can be stored in a large bowl and stored in a refrigerator. At this time, it is preferable to store in a refrigerator for 1 to 2 hours.

The frying step is a step of frying chicken meat mixed with an animal oil and a vegetable oil mixed with the surface of the frying powder.

Frying powder is splashed on the surface of the chicken meat in a moist condition. Pour the chicken into the oil for half an hour, stopping for a while. At this time, frying oil is mixed with animal oil and vegetable oil, and animal oil uses oil such as tallow and lard, and vegetable oil uses oil obtained from the seeds of plant such as olive oil, canola oil, and sunflower seed oil.

The present invention is characterized in that after the coating step is separately performed, the batter mix liquid is applied to the chicken meat and the frying powder is fried in the breeding and frying step without adding water. By doing this, the frying cloth by the frying powder becomes crispy on the outer surface, and the inside can feel the softness of the chicken meat by preventing the juice escape of the chicken.

In the frying step, it is preferable to fry at a temperature of 160 to 180 ° C for 10 to 15 minutes. By doing so, patties for hamburgers can be produced.

An inserting step of inserting the fried patties between hamburger breads (an inserting step)

The burger can be completed using the fried patty by inserting it into the hamburger bread together with the patty vegetable and sauce.

Although the method for manufacturing hamburger patty using chicken meat according to the embodiment of the present invention and the hamburger manufactured using the hamburger patty have been described as specific embodiments, the present invention is not limited thereto, and the present invention is not limited to the above- Should be construed as having the broadest scope of thought. Skilled artisans may implement the pattern of features that have not been explicitly described in combination, substitution of the disclosed embodiments, but which, too, do not depart from the scope of the present invention. It will be apparent to those skilled in the art that various changes and modifications may be readily made without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (6)

Screening of chicken meat to remove lead and foreign matter;
Cutting and cutting the selected chicken meat;
An aging step using the cut-off agent of the cut chicken meat;
A subdividing step of adjusting the aged chicken meat to a constant weight;
A coating step using the batter mix liquid of the subdivided chicken meat;
A breeding and frying step using the coated chicken meat fry powder;
Inserting the fried patty between hamburger breads;
And cutting and cutting the chicken meat,
In the aging step, the dyestuff agent contains 38 to 45 wt% of salt, 0.3 to 0.7 wt% of onion powder, 1 to 3 wt% of habanero powder, 11.5 to 15.5 wt% of sodium polyphosphate, 0.1 to 0.4 wt% of nucleic acid, 1 to 3 wt% of sodium metaphosphate, 0.1 to 0.5 wt% of Cheongyang red pepper powder, 1 to 3 wt% of black pepper powder, 1 to 5 wt% of bouzolochia powder, 0.5 to 1.5 wt% of paprika powder, 18 to 22 wt% of hot seasoning, 0.5 wt% and MSG 10.5 ~ 14.5 wt%, respectively, with stirring, to prepare a hamburger patty using chicken meat.
The method according to claim 1,
The chicken meat cut in the cutting and cutting step is any one of rectangular, square, ellipse, and circle, and when cut into a rectangular shape, it is cut into a size of 14 to 20 cm in width and 8 to 15 cm in length. A method for manufacturing a hamburger patty.
The method according to claim 1,
Wherein the dipping agent is mixed with a predetermined amount of water and tumbled in the cut chicken for 25 to 35 minutes to mature the dumplings in the fermentation step.
The method according to claim 1,
And a freezing step of vacuum-packing the chicken meat after the subdividing step and freezing it at below -18 캜.
5. The method of claim 4,
A method for manufacturing a hamburger patty using chicken meat, which comprises using a water defrosting method at thawing of the frozen chicken meat.
The method according to claim 1,
In the coating step, the batter mix comprises 88 to 92 wt% of wheat flour, 3 to 7 wt% of a parasite additive mix, 1.5 to 5.5 wt% of a spice mix, 0.3 to 0.7 wt% of a gardenia yellow powder, To 0.5 wt% of garlic powder, 0.1 to 0.4 wt% of garlic powder, 0.1 to 0.4 wt% of paprika extract dye, and 0.1 to 0.4 wt% of onion powder, and mixing with predetermined water to uniformly coat the defrosted chicken meat A method for manufacturing a hamburger patty using chicken meat.

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