KR20180114994A - Manufacturing Method of walnutpowder Chicken Cutlet and Chicken Cutlet - Google Patents

Abstract

The present invention relates to a method for preparing chicken cutlets using chicken breasts; and chicken cutlets prepared thereby. In particular, the method prepares a supplementary material showing alkalinity by mixing various additives and mixes the supplementary material with chicken breasts so as to lesson acidity of the chicken breasts, to prepare chicken cutlets showing mild acidity. According to the present invention, the method comprises: a main material preparation step for grinding chicken breasts serving as a main material; a supplementary material preparation step for mixing dextrin, casein sodium, refined salt, sodium polyphosphate, sodium metaphosphate, glycine, milk sugar, exopeptidase, and herbs to produce a supplementary material; a mixing step for mixing the main material with the supplementary material to form a mixture; a molding step for performing molding and brining processes while pressing the mixture in a molding frame for a predetermined time; a cutting step for cutting the molded chicken breast meat; and a breading step for coating the cut chicken breast meat with flour, with egg mixture, and with breadcrumbs.

Description

{Manufacturing Method of Walnutpowder Chicken Cutlet and Chicken Cutlet}

The present invention relates to a method for manufacturing chicken meat using chicken breasts and a chicken meat prepared by the method. More specifically, the present invention relates to a method for manufacturing a chicken meat by mixing various additives to produce an alkaline raw material, The present invention relates to a method for producing chicken meat using a chicken breast which is capable of producing a chicken meat having a weak acidity by being mixed with a chicken breast, and a chicken meat prepared by the method.

Chicken is higher in protein content than pork and beef, and has a relatively low fat and cholesterol content, and has recently been consumed with a soft, taste and flavor that is easy to cook and high in nutritional value. Chicken breasts are more abundant in protein than other animal foods,

Because the content of fat and calories is very low and digestion and absorption metabolism time is delayed, it provides long-lasting fullness. Therefore, athletes, models, diet patients who need to control their weight, It is widely used as food for people. These chickens are processed into various forms for easy ingestion at home or other outdoors, and a typical example is a cutlet. Cutlet is a deep-fried dish made by slicing flat meat and shellfish into crumbs, such as bread crumbs, and will have names such as pork cutlet, beef cutlet, chicken cutlet and fish cutlet depending on the main ingredients. As one of techniques for manufacturing such a conventional cutlet, Patent Publication No. 10-0339641 is disclosed. A conventional method of producing cutlets is to select each of meat selected from pork meat, beef meat, chicken meat, and turkey meat, then crush the selected meat using a crusher, add the vegetables to the crushed meat, Thereafter, a material selected from wheat flour, starch, corn flour and soybean flour is mixed and formed into a flat shape, and then kneaded with water and fried to produce a cutlet. That is, in a conventional method for producing a cutlet, crushed meat is mixed with viscous powder so that the meat is formed into a single shape. However, in the conventional method for producing cutlets, since the process of forming and immersing the ground meat is performed stepwise, it takes a lot of time to manufacture the cutlet. In addition, in order to form the ground meat into a predetermined shape, Flour or the like must be contained in the prepared cutlet, the flavor and texture of the prepared cutlet may be deteriorated.

The present invention has been made in order to solve the above problems of the prior art, and a problem to be solved by the present invention is to provide a method of preparing a base material having alkalinity by mixing various additives, The present invention also provides a method for manufacturing chicken meat using chicken breasts which can produce chicken meat having a weak acidity by mixing them, and a chicken cut prepared by the method.

In order to solve the above-described problems, the present invention provides a method for manufacturing chicken meat using a chicken breast and a chicken meat prepared by the method, comprising the steps of preparing a main ingredient for crushing a chicken breast as a main ingredient; Preparing a sub ingredient by mixing dextrin, sodium caseinate, purified salt, sodium polyphosphate, sodium metaphosphate, glycine, lactose, exopeptidase and herb to produce a sub ingredient; Mixing the main material and the sub ingredient to form a mixture; A molding step of molding and dying the mixture while compressing the mixture in a mold for a predetermined time; A cutting step of cutting the molded chicken breast; And a breeding step of applying the flour to the cut chicken breast, applying the egg cloth, and then applying the bread crumb.

 On the other hand, the above-mentioned material comprises 13 to 17% by weight of casein sodium, 1.7 to 2.5% by weight of purified salt, 1.5 to 2.5% by weight of sodium polyphosphate, 1.3 to 1.7% by weight of sodium metaphosphate 12 to 16% by weight of glycine, 8 to 14% by weight of lactose, 40 to 50% by weight of exopeptidase and 0.1 to 0.25% by weight of herbs.

The herb may be a mixture of one or more selected from laurel, rosemary, basil, thyme, sage, savory, oregano, parsley or marjoram. In the meantime, the present invention is characterized in that it is a chicken cut prepared by a method of making a chicken cut using a chicken breast.

According to the present invention, it is possible to supply a chicken meat having a weak acidity while the acidity of the chicken breast is alleviated by mixing the alkaline components in the chicken breast, which is an acidic food, have.

 In addition, there is an advantage in that the chicken meat is manufactured in a state in which the blood of the chicken breasts generated in the process of defrosting the chicken breasts and the crushing process is removed as much as possible.

It also contains plenty of minerals and vitamins A and B as well as plenty of DHA precursors for brain development using walnut flour. It contains a lot of essential and unsaturated fatty acids, tryptophan and amino acids that lower cholesterol levels. Especially unsaturated fatty acids such as linolenic acid and vitamin E acts to prevent the adhesion of cholesterol to the wall of blood vessels, so walnuts help prevent and treat hypertension and arteriosclerosis.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described more fully with reference to the accompanying drawings, in which exemplary embodiments of the invention are shown. A method for producing chicken meat using a chicken breast which is capable of producing a weakly acidic chicken meat by mixing a raw material into a chicken breast so that the acidity of the chicken breast is mitigated, It is about the chicken cut.

 1. Main material preparation step

The main ingredient preparing step is to prepare the chicken breast, which is the main ingredient of the chicken cut, and consists of grinding the frozen chicken breast.

At this time, in the main material preparation step, the chicken breasts are thawed and then crushed.

More specifically, the chicken breasts are thawed to remove the blood of the chicken breasts first, and the chicken breasts are crushed to have a particle size of 3 to 5.5 mm. The second step is to remove the blood from the chicken breasts that occurs during the grinding process. If the grain size of the chicken breast is less than 3 mm, the texture of the prepared chicken cut is lowered, and the chicken breast falls off during the frying process

It is difficult to form the crushed chicken breast as a single molded product. Therefore, it is preferable to crush the chicken breast to have a particle size of 3 to 5.5 mm desirable. On the other hand, in the case of meat, the fish produced by the thawing process has a characteristic fishy smell. After the thawing of the chicken breast and the crushing of the chicken breast, the blood is removed twice to minimize the possible fishy smell from the chicken breast .

2. Preparatory step

As a process for preparing a raw material to be mixed into a crushed chicken breast, dextrin,

Sodium phosphate, sodium polyphosphate, sodium metaphosphate, glycine, lactose 95, exopeptidase and a herb are mixed to prepare a raw material. More specifically, the sub material comprises 9 to 11% by weight of dextrin, 13 to 17% by weight of casein sodium, 1.7 to 2.5% by weight of purified salt, 1.5 to 2.5% by weight of sodium polyphosphate, 12 to 16% by weight of glycine, 95 to 14% by weight of lactose, 40 to 50% by weight of exopeptidase and 0.1 to 0.25% by weight of herbs. At this time, the herb may be a mixture of one or more selected from laurel, rosemary, basil, sage, savory, oregano, parsley or marjoram. Dextrin is a hydrolytic product of various hydrolysates produced at the intermediate stage from starch to maltose when hydrolyzing starch with acids, heat, enzymes, etc., and refers to a polysaccharide having a molecular weight smaller than that of starch. These dextrins are absorbent and have a unique viscosity, so they are used as binding agents to combine crushed chicken breasts into one. At this time, when the dextrin is mixed at less than 9 wt% with respect to the total weight of the material, the viscosity of the chicken breast is difficult to clump due to the lack of viscosity. When the dextrin is mixed in more than 11 wt%, the texture is poor, 11% by weight

It is preferable to mix them. Sodium caseinate is a food additive for increasing the tackiness and viscosity of food, enhancing emulsion stability, and improving physical properties and texture of food. In the present invention, sodium caseinate is used for controlling the pH of the prepared sub-materials.

At this time, when sodium caseinate is mixed at less than 13% by weight with respect to the total weight of the material, the viscosity is insufficient, and the texture of the prepared chicken muscle is not good. When sodium caseinate is mixed with more than 17% by weight , And since the viscosity is too high, there is a problem that the texture is not good. Therefore, it is preferable to mix 13 to 17% by weight of casein sodium. When the tablets are mixed at less than 1.7% by weight based on the total weight of the total ingredients, the tablets are insufficient in saltiness of the food, and the tablet salt content is 2.5% by weight based on the total weight of the ingredient

When mixed in excess, there is a problem that the salty taste becomes too strong. Therefore, it is preferable to mix 1.7 to 2.5% by weight of the regular salt to have an appropriate salinity.

Sodium polyphosphate is a polyphosphate quality improver of colorless or white glassy lumps, flakes or white powders, and the metaphosphate is a colorless or white glassy lump, flake or white fibrous crystal or powder It is a meta phosphoric acid quality improver.

Sodium polyphosphate and sodium metaphosphate are used as an acidity regulator for controlling the acidity of foods and as a dyestuff for the dying of raw meat. When sodium polyphosphate is mixed in less than 1.5% by weight based on the total weight of the ingredient, The salty taste of the chicken breast is insufficient. When the sodium polyphosphate is mixed in an amount of more than 2.5% by weight based on the total weight of the ingredient, the salty taste of the chicken breast becomes strong, so that the sodium polyphosphate is 1.5 to 2.5 wt% % Should be mixed. On the other hand, when sodium metaphosphate is mixed at less than 1.3% by weight with respect to the total weight of the sub material, water retention of the chicken breast is lowered and saltiness is insufficient. There is a problem that sodium metaphosphate exceeds 1.7% by weight , The salty taste of chicken breasts becomes stronger, so that 1.3 to 1.7% by weight of sodium metaphosphate is mixed and used. Glycine is one of the simplest amino acids, and it expresses a unique flavor when added to food .

When glycine is mixed in an amount of less than 12% by weight based on the total weight of the material, there is a problem that the characteristic flavor that can be generated from glycine is reduced. When glycine is mixed in an amount exceeding 16% by weight based on the total weight of the material, It is preferable to mix 12 to 16% by weight of glycine. Lactose 95 is used to control the sugar content of the prepared chicken cutlet. When lactose 95 is mixed at less than 8% by weight based on the total weight of the ingredient, there is a problem in that the sweetness of the prepared chicken cutlet is insufficient, When the lactose 95 is mixed in an amount exceeding 14% by weight based on the weight, there is a problem that the flavor of the chicken cake is excessively increased. Therefore, it is preferable to mix 8 to 14% by weight of lactose 95. Lactose 95 is a term commonly used in the food industry and refers to lactose having a concentration of 95%. Exopeptidase is one of the enzymes that degrade proteins. It decomposes the proteins of chicken breasts during the fermentation of chicken breasts , Thereby softening the meat quality. When the exopeptidase content is less than 40% by weight with respect to the total weight of the material, the degradation degree of the chicken breasts is lowered, so that the meat quality is so hard that a smooth texture can not be developed. Exopeptidase When mixed in an amount of more than 50% by weight, meat quality of the chicken breast is so soft that it can not be used to chew meat.

 Therefore, it is preferable to mix 40 to 50% by weight of the exopeptidase with respect to the total weight of the part material. When the herb is mixed with less than 0.1% by weight based on the total weight of the total ingredients, it is difficult to easily remove the fish meat from the inside of the chicken breast, When the herb is mixed in an amount exceeding 0.25% by weight, the flavor of the herb is so strong that the flavor of the chicken breast can not survive properly. Therefore, it is preferable to mix 0.1 to 0.25% by weight of the hub with respect to the total weight of the sub material. Meanwhile, in the above description, it is described that the material preparation step is performed after the main material preparation step. However, the main material preparation step may be performed after the material material preparation step.

3. Mixing step

The mixture is formed by mixing 22.5 ~ 30 parts by weight of the raw material per 100 parts by weight of the crushed chicken breast, which is the main ingredient, by mixing the main ingredient and the sub ingredient. According to known studies, it is difficult for a disease to survive when a person's body is alkaline, and various health problems can occur when a person's body is acidic. For example, when a person's body is in an acidic state, bringing high-quality calcium to the bone and balancing the pH in the body can lead to a variety of diseases such as osteoporosis. Since the human body is acidic and harmful to the human body, the chicken breast is also an acidic food, so it is desirable to adjust the acidity close to neutrality. Accordingly, the present invention relates to a method for reducing the risk of diseases that may occur according to ingestion of acidic foods, by mixing an alkaline substance with an acidic food chicken breast to make the formed chicken breast less acidic and less acidic When the above ingredients are mixed at less than 22.5 parts by weight per 100 parts by weight of chicken breasts, it is difficult to alleviate the acidity of the chicken breasts, difficulty in maintaining the flavor of the chicken breasts, There is a problem in that the salty taste of the chicken breast is strengthened.

Therefore, it is preferable that the mixture is formed by mixing 22.5 to 30 parts by weight per 100 parts by weight of the chicken breast.

4. Forming step

Supplying a predetermined amount of the mixture to the inside of a rectangular frame having an open upper part and supplying the mixture to the upper part for 30 to 50 minutes The curing process is a process in which raw materials are dipped for a certain period of time and the raw meat is dipped for a certain period of time. It inhibits the proliferation of microorganisms and enhances the preservability, and results in the development of retention and retention. Therefore, the molding step S40 presses the mixture for a suitable time and proceeds the dying process at the same time. At this time, if the time for pressurizing the mixture is less than 30 minutes, the mixture may not be pressurized into a single mass, and then the mixture may be separated during the cutting of the pressurized mixture. And when the pressing time of the mixture is more than 50 minutes, there arises a problem that the saltiness of the mixture is increased as the mixture is severely soaked. Therefore, in the molding step (S40), it is preferable that the mixture is pressed and soaked for 30 to 50 minutes so that the mixture has a proper saltiness and smoothly formed into a single molded product. Meanwhile, in the present invention, the chicken breast is molded into one lump by pressurizing the mixture. Even when a small amount of powdery powder such as starch contained in the meat to form a viscosity is mixed, the conventional cutlet can be easily There is an advantage that the chicken breast can be molded into one lump. In addition, the present invention has the advantage of mass production of chicken cuts of various sizes and shapes by changing the size and shape of the mold of the mixture.

5. Cutting step

As a process of cutting the molded chicken breast to a certain size, it is necessary to cut the chicken breast that has been molded to a thickness of 8 to 10 mm. If the thickness of the molded chicken breast is less than 8 mm, there is a problem of poor chewing texture. If the thickness of the molded chicken breast exceeds 10 mm, it takes a long time to prepare the prepared chicken muscle, Is preferably cut to have a thickness of 8 to 10 mm.

6. Breading step

In the process of bonding the cut chicken breast and crumbs, flour is applied to the outer surface of the cut chicken breast, egg cloth is coated, and bread crumb is applied to alleviate the chicken crust. At this time, since the wheat flour is applied in an amount of 4 to 7 parts by weight per 100 parts by weight of the chicken breast, the outer skin of the cut chicken breast has proper adhesiveness but its thickness is thin and the flavor and texture of the chicken meat . Also, bread crumbs should be used by grinding wet bread crumbs to a particle size of 3 to 5 mm. Wet bread crumbs contain a certain amount of humidity, so wet bread crumbs should be used because they have a better flavor than dry bread crumbs. On the other hand, when the grain size of the bread crumb is less than 3 mm, the texture of the prepared chicken crumb is not good, and when the grain size of the bread crumb exceeds 5 mm, there is a problem that the bread crumb is not uniformly adhered to the outer surface of the chicken breast. To 5 mm.

7. Packaging refrigeration phase

The finished chicken cuts are individually packaged and then rapidly frozen at -15 to -30 ° C for 7 to 9 hours to keep the chicken cut at temperatures between -18 and -20 ° C.

In this case, the chicken meat may be frozen and then packed. However, since the chicken meat is thawed during the packaging process, the quality of the chicken meat may be lowered.

Claims (1)

Preparing the main ingredients to remove the blood of the main body of chicken, firstly remove the blood, grind it to a particle size of 3 ~ 5.5mm, and then remove the blood of the chicken breasts generated in the grinding process secondly. Wherein the composition comprises 9-11 wt% of dextrin, 13-17 wt% of casein sodium, 1.7-2.5 wt% of purified salt, 1.5-2.5 wt% of sodium polyphosphate, 1.3-1.7 wt% of sodium metaphosphate, 12-16 wt% of glycine, To 40% by weight of the exopeptidase, and 0.1% by weight to 0.25% by weight of the herb are mixed to form a mixture, and the preparation of the ingredient is carried out by mixing 22.5 to 30 parts by weight of the ingredient with respect to 100 parts by weight of the main ingredient, The forming step of performing the molding and dipping process while compressing the mixture in a molding mold for 30 to 50 minutes includes a step of cutting the molded chicken breast to a thickness of 8 to 10 mm, Seumsal for 100 parts by weight of wheat flour 4-7 parts by weight of the coating, the back coated with egg clothes, with a particle size of 3 ~ 5mm
In the breeding step of applying the pulverized wet bread crumb, the finished chicken crust is individually packaged through the bleeding step (S60), and then the mixture is packaged at a temperature of -15 to -30 DEG C for 7 to 9 hours
Wherein the herb is one or more selected from laurel, rosemary, basil, thyme, sage, safflower, oregano, parsley or marjoram, And a mixture of two or more thereof.

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