KR20190001818A - Preservation Improving Method of Chuncheon Dakgalbi Using Sous-vide Recipe - Google Patents

Abstract

The present invention relates to a storability improving method of Chuncheon spicy stir-fried chicken using a sous-vide recipe. Since the spicy stir-fried chicken of the present invention is made by using the sous-vide recipe, even when the spicy stir-fried chicken is stored for seven weeks or more at a refrigeration temperature, the growth of microorganisms is insignificant and oxidation of fat and degradation of proteins are insignificant to maintain product value. In addition, the spicy stir-fried chicken of the present invention has an aromatic flavor by adding a smoked salting liquid to seasoning and thus has unique taste as well as improved storage stability at the refrigeration temperature. Therefore, the spicy stir-fried chicken having improved storability of the present invention, compared to a conventional cooked spicy stir-fried chicken product, is not spoiled even when refrigerated for a period three times or longer, and maintains the taste, flavor and mouthfeel to be able to overcome limits of distribution period, which is the biggest problem of the spicy stir-fried chicken.

Description

{Preservation Improving Method of Chuncheon Dakgalbi Using Sous-vide Recipe}

The present invention relates to a method for improving the shelf-life of Chuncheon chicken ribs by using a water bead recipe.

Chuncheon chicken ribs are native to Chuncheon in Gangwon province. When you go to Chuncheon, you are sure to have a place to eat with Manguksu. In addition, Chicken Rib Festival is held every year in Chuncheon City, and many tourists have traveled on the theme of chicken ribs, not just food, but as a representative culture of Chuncheon City, which is loved by the whole nation. There are currently about 400 chicken ribs restaurants in Chuncheon, and about 30 chicken ribs processing companies that supply non-cooked chicken ribs are running in these restaurants. Chicken ribs are a lot of labor force because they have a lot of bones, weak flesh and bones and barks when compared to pork and beef cattle. In addition, as only the thigh is used as a raw material because of limitations of the recipe, most chicken galbi restaurants are selling chilled chicken ribs, which are mass produced from processors for economic reasons. Due to the processing characteristics of broiler chickens used in these chicken ribs, large-scale enterprises have recently invested large-scale funding to construct a chicken rib processing facility, and processed massively processed chicken ribs in large-scale processing facilities in other regions are called "Chuncheon chicken ribs" Chuncheon chicken ribs are currently being supplied to Chuncheon at low prices. The reason for this situation is that Chungcheong City and the Chuncheon Chicken Rice Brewery Project have been certified by the National Agricultural Products Quality Management Authority. However, about 430 chicken ribs restaurants and chicken ribs processing companies This is because certification has been suspended due to an interest. Chuncheon chicken ribs are the most difficult problem to find restaurants that have unique and distinctive flavors of Chuncheon chicken ribs because of various reasons as mentioned above. Moreover, Chuncheon chicken ribs, which have been developed for many years, It is facing the worst crisis that may be taken away by other local companies. Therefore, there is a need to drastically improve the taste of Chuncheon chicken ribs compared to the chicken ribs of other regions / companies, and it is necessary to drastically improve short-term distribution / chilled distribution, which is the biggest problem of Chuncheon chicken rib processing / distribution industry have. In the conventional technology, in order to improve the shelf life of chicken ribs, it is sterilized in a retort container and sold. There is a problem that the characteristics of the original chicken ribs can not be maintained because the original texture of the meat is disrupted when the retort is processed. However, it has been tried to soften texture with high temperature and high pressure treatment rather than storage purpose in poultry meat. So far, chemical preservatives have not been used to improve the preservation of Chuncheon chicken ribs. Various companies are making efforts to improve storage through heating and refrigeration distribution. While preserving the taste of the original chicken ribs and improving the shelf-life are the most effective techniques, it is not easy to handle the technology that maintains common values. Sous-vide (SV) recipe, one of the methods of pasteurization, has been studied as a way to sterilize microorganisms and at the same time minimize the denaturation of flesh proteins and improve the storage and quality of food. Suvid recipe refers to a method in which unprocessed food is packed in a heat-resistant vacuum-packed bag, vacuum-packed, and cooked at a constant temperature and time. The advantage to be expected from such a water bead recipe is that it can inhibit oxidation of food and inhibit the growth of aerobic bacteria because oxygen is blocked by vacuum packaging. However, there have been no studies to date on improving the shelf - life of chicken ribs.

The patent documents and references cited herein are hereby incorporated by reference to the same extent as if each reference was individually and clearly identified by reference.

Korean Patent No. 10-1270672

In order to solve the above problem, the inventors of the present invention prepared chicken ribs using the chicken ribs seasoned with the smoke-frying liquid and the water bead recipe. As a result, they produced Chuncheon chicken ribs The present invention has been completed.

It is therefore an object of the present invention to provide a method of reducing the pH value during storage for 49 days at 4 to < RTI ID = 0.0 > 6 C < / RTI & An increase in the value of fat oxidation (mg / kg) is less than 0.4; The increase value of the volatile basic nitrogen (㎎%) value is less than 8; And an increase in the number of general bacteria (Log cfu / g) is less than 0.4.

Other objects and technical features of the present invention will be described in more detail with reference to the following detailed description, claims and drawings.

According to one aspect of the present invention, the present invention provides a method for producing chicken ribs comprising the following steps.

a) preparing raw meat;

b) preparing chicken ribs sauce and aging at room temperature for 1 to 3 days;

c) mixing 65 to 75% by weight of the raw chicken meat and 25 to 35% by weight of the aged chicken ribbone sauce to prepare seasoned mixed chicken meat and vacuum packing the mixed chicken meat;

d) heating the vacuum-packaged seasoned mixed broth at 88 to 92 占 폚 for 2 to 5 seconds;

e) heating the heated seasoning mixed broth to 62-64 ° C in a constant temperature water bath at 62-66 ° C;

f) preparing a chicken rib by additionally heating the seasoned mixed chicken heated to a temperature of 62 to 64 ° C for 80 to 100 minutes; And

g) Cooling the prepared chicken ribs in water at 3 to 5 DEG C until the temperature of the core part becomes 5 DEG C or less.

According to one aspect of the present invention, the chicken ribs of the present invention have a reduction value of the pH value of less than 0.2 when stored for 49 days at 4 to 6 캜; An increase in the value of fat oxidation (mg / kg) is less than 0.4; The increase value of the volatile basic nitrogen (㎎%) value is less than 8; The increase in the number of general bacteria (Log cfu / g) is less than 0.4.

The present invention relates to a method for improving shelf-life of Chuncheon chicken ribs by using a water bead recipe.

The chicken ribs of the present invention are advantageous in that even if chicken ribs are prepared using a water bead recipe and stored for 7 weeks or more at a refrigeration temperature, the growth of microorganisms is insignificant and oxidation and degradation of proteins are insignificant and product value is maintained . In addition, the chicken ribs of the present invention have a flavor smell flavor by adding a smoked flour liquid to a seasoning, and the flavor is characterized not only in flavor, but also in storage stability at a refrigeration temperature. Therefore, the chicken ribs of the present invention having improved storage stability have advantages in that the chicken ribs are not deteriorated even when stored for 3 or more times in comparison with the conventional cooked chicken rib products, and the taste, aroma and texture are maintained, Is expected to overcome the limitation of distribution period.

Fig. 1 shows the chicken used in the preparation of chicken ribs of the present invention.
Fig. 2 shows an oven for heating chicken ribs of the present invention.
FIG. 3 shows a process for preparing chicken ribs using a seasoning containing the smoke solution of the present invention.
FIG. 4 shows the result of measuring the fragrance pattern and aroma intensity of chicken ribs prepared by varying the composition of the smoke solution of the present invention.
FIG. 5 shows a process for preparing chicken ribs using the spice containing the smoke-fouling solution of the present invention.
6 shows a process for manufacturing chicken ribs to which the water bead recipe of the present invention is applied.

According to one aspect of the present invention, the present invention provides a method for producing chicken ribs comprising the following steps.

a) preparing raw meat;

b) preparing chicken ribs sauce and aging at room temperature for 1 to 3 days;

c) mixing 65 to 75% by weight of the raw chicken meat and 25 to 35% by weight of the aged chicken ribbone sauce to prepare seasoned mixed chicken meat and vacuum packing the mixed chicken meat;

d) heating the vacuum-packaged seasoned mixed broth at 88 to 92 占 폚 for 2 to 5 seconds;

e) heating the heated seasoning mixed broth to 62-64 ° C in a constant temperature water bath at 62-66 ° C;

f) preparing a chicken rib by additionally heating the seasoned mixed chicken heated to a temperature of 62 to 64 ° C for 80 to 100 minutes; And

g) Cooling the prepared chicken ribs in water at 3 to 5 DEG C until the temperature of the core part becomes 5 DEG C or less.

According to one embodiment of the present invention, chicken rib meat sauce according to the present invention contains 13.3% by weight of red pepper powder, 5.67% by weight of garlic, 5.67% by weight of onion, 4% by weight of ginger, 22.33% by weight of liver, 0.67% , 0.67% by weight of whole milk powder, 8.33% by weight of black sugar, 5.33% by weight of sulfur sugar, 2.67% by weight of brown sugar, 5.33% by weight of ketchup, 5.33% by weight of soju, 0.67% by weight of pepper, 13.33% by weight of starch syrup, And 0.06% by weight of water, and aged at room temperature for 1 to 3 days.

The chicken ribs seasoned according to the present invention may further be prepared by mixing 0.075 to 0.125 parts by weight of a smoke solution and 0.175 to 0.225 parts by weight of a salt curing solution with respect to 100 parts by weight of the chicken ribs sauce. If the amount of the smokeless liquid is less than 0.075 parts by weight, the smell of the smoke can hardly be felt. If the amount is more than 0.125 parts by weight, the fragrance is strong and the preference is lowered. If the amount of the salt solution is less than 0.175 parts by weight, the effect of preventing microbial growth and deterioration of raw meat products is insignificant. If the amount exceeds 0.225 part by weight, the growth inhibiting effect of the microorganism is increased but the saltiness is excessively lowered, The improvement of the effect of preventing spoilage is also insignificant.

According to one embodiment of the present invention, the salt solution comprises 8% by weight of pickling salt consisting of 93.1% by weight of sodium chloride (NaCl), 5.9% by weight of nitrogen dioxide (NO ₂ ) and 1% by weight of triphosphate, %.

The chicken ribs sauce of the present invention contains 22.33% by weight of soy sauce. However, the soil effect by the liver can be limited. Therefore, in the present invention, a salt solution prepared using salt for pickling is prepared to improve the dirt effect. The pickling salt may be prague powder. The prague powder is a pickling salt consisting of 93.1% by weight of sodium chloride (NaCl), 5.9% by weight of nitrogen dioxide (NO ₂ ) and 1% by weight of triphosphate.

According to one embodiment of the present invention, the chicken ribs of the present invention are prepared by mixing 65 to 75% by weight of the raw meat materials and 25 to 35% by weight of the aged chicken ribbone condiments to prepare seasoned mixed meat, do.

According to another embodiment of the present invention, chicken ribs are heated at 88 to 92 캜 for 2 to 5 seconds, and then heated at 62 to 66 캜 in a constant temperature water bath until the core temperature reaches 62 to 64 캜.

When the vacuum-packed mixed meat is heated at 88 to 92 캜 for 2 to 5 seconds, the package is squeezed and the temperature of the deep portion is rapidly increased during the cooking of the bead. The heating step in the 62 to 66 캜 constant temperature water bath until the core temperature reaches 62 to 64 캜 means that the chicken ribs of the present invention are cooked using the water bead recipe. The above-described water-bead recipe is advantageous in that preservation of taste, aroma, moisture and nutrients is facilitated by cooking at a low temperature of 55 to 60 ° C. However, since the above-mentioned water-bead recipe is a cooking method of cooking at a low temperature, it is difficult to completely remove bacteria and thus it is difficult to store for a long period of time. The present invention has the advantage of improving the storage stability of chicken ribs by preparing chicken ribs, optimizing the number of bead recipes, and additionally using a fume buffer solution.

According to one embodiment of the present invention, chicken ribs prepared (cooked) in the above manner have a reduction value of the pH value of less than 0.2 when stored for 49 days at 4 to 6 캜; An increase in the value of fat oxidation (mg / kg) is less than 0.4; The increase value of the volatile basic nitrogen (㎎%) value is less than 8; The increase in the number of general bacteria (Log cfu / g) is less than 0.4.

Chicken ribs have short shelf life due to short shelf life and short shelf life. Therefore, it is expected that the chicken ribs of the present invention having improved refrigeration distribution period can successfully supply Chuncheon chicken ribs to the current market where the demand for semi-cooked or cooked food with short cooking time is increasing rapidly.

The pH reduction of the chicken ribs is related to the bacterial growth in the chicken ribs. When bacteria multiply, the pH decreases due to the metabolites of bacteria. Therefore, by measuring the decrease in pH with storage time, information on the growth of chicken ribs can be obtained.

According to one embodiment of the present invention, the chicken ribs of the present invention have a reduction value of the pH value of less than 0.2 when stored for 49 days at 4 to 6 캜. If the decrease value of the pH value exceeds 0.2, there is a high possibility that the chicken is potentially contaminated and the chicken rib is contaminated.

The increase in lipid oxidation (mg / kg) value is related to rancidity due to the oxidation of fat present in chicken ribs. When the rancidity of the province progresses, an unpleasant smell is produced and the quality is lowered due to changes in taste, color, viscosity and acid value. The chicken ribs of the present invention have an increase in the value of the degree of fat oxidation (mg / kg) when stored at 4 to 6 DEG C for 49 days is less than 0.4. If the increase in the value of the degree of fat oxidation (mg / kg) exceeds 0.4, an unpleasant smell may be produced, and quality may be lowered due to changes in taste, color, viscosity and acid value.

The increase in the volatile basic nitrogen (㎎%) value is related to the putrefaction of proteins contained in chicken ribs. Protein decay causes severe ammonia odor. Especially anaerobic microbes are decomposed to produce amines, ammonia, etc., resulting in odor and harmful substances. The chicken ribs of the present invention have an increase value of the volatile basic nitrogen (㎎%) value of less than 8 when stored at 4 to 6 캜 for 49 days. If the increase value of the volatile basic nitrogen (㎎%) value exceeds 8, it can be judged that protein decay is proceeding.

The increase in the number of general bacteria (Log cfu / g) can be used as an important criterion to judge the degree of corruption of food together with the increase of E. coli. Proliferation of bacteria induces degradation of proteins and fats, promotes food decay, and increases the likelihood of food poisoning due to bacterial toxins. Therefore, it is an important factor to improve the storage stability of food to suppress the increase of bacterial number of food as much as possible. The chicken ribs of the present invention can be maintained at 4 to 6 캜 for 49 days after being manufactured through the above-described method, but the increase in the number of general bacteria (Log cfu / g) can be kept below 0.4.

Example

1. Chicken ribs prepared with smoke

1) Manufacturing method of chicken ribs using smoked liquid

 Chuncheon chicken ribs, which are currently on the market, have developed a fume - resistant liquid to differentiate them from conventional products. Therefore, the quality characteristics of chicken ribs treated with different smokers' concentration were experimented in order to establish the optimal smoke concentration. Frozen shoulder meat (Fig. 1) was used for raw meat and thawed at 2 ~ 5 ℃ 48 hours before use. Chicken ribs were prepared as in Table 1 below, and 2 days before the experiment. As shown in the following Table 2, raw meat, spice, and smoke were weighed into Control: Smoke solution 0%, T1: Smoke solution 0.05%, T2: Smoke solution 0.1%, T3: Smoke solution 0.2% After mixing, the weighed raw meat was heat treated in an oven (Convotherm 4 easyDial 20.20 GS, Germany) at 150 DEG C for 15 minutes (Fig. 2). The heat-treated chicken meat was cooled at 15 캜 for 10 minutes, and then packed in a polyethylene packing material (Seoul Distribution, Sung Woong Chemical) and packed in a vacuum packing machine (IV-2000, Incoin Tech, Korea).

Sauce ratio (100%) Pepper
Powder garlic onion ginger Soy sauce Curry milk battery
Powdered milk Jungbang Yellow sugar Brown sugar ketchup Soju pepper corn syrup Sodium L-glutamate 13.33 5.67 5.67 4.00 22.33 0.67 5.67 0.67 8.33 5.33 2.67 5.33 5.33 0.67 13.33 1.00

Ingredients (%) Treatments Control T1 T2 T3 Chicken meat 100 100 100 100 Sauce 30 30 30 30 Smoke solution - 0.05 0.10 0.20

2) Chromaticity, pH, flavor pattern, sensory evaluation of chicken ribs prepared with smoked liquid

The chromaticity was measured by using CIE L * (lightness), a * (redness), b * (redness) yellowness) were measured. The calibrate plate (2 ° C observer) condition is illuminant C Y = 93.6, x = 0.3134, y = 0.3194.

The pH was measured by homogenizing 5 g of sample and 45 ml of distilled water for 1 minute at 10,000 rpm with a homogenizer (PH91, SMT Co., Ltd., Japan) Respectively.

For the incense pattern analysis, 1 g of the sample was sliced into vials, sealed with a PTFE / rubber septa and an aluminum cap, and then extracted with 600 sec of autosampler (HS100, Alpha MOS, Toulouse, France) The headspace gas was drawn into the autosampler syringe (45 ° C) in 2.5 ml increments and injected with 12 metal oxide sensors into the injector (carrier gas and flow rate of air and 150 ml / min). The analyzed results were processed by prinipal component analysis (PCA, Alpha soft version 8.01 software, Alpha MOS, Toulouse, France).

Sensory evaluation was conducted by graduate students and undergraduates (15 students) at Kangwon National University. Blind tests were carried out. Each item was color, taste, aroma, salinity, and overall preference. Each item can be given 1 ~ 9 points. The higher the preference, the higher the number. However, the salinity was increased as the salty intensity was stronger. Each sample was heated in a microwave oven (MS23F301TAW, 1100W, Samsung Electronics, Korea) for 2 minutes and water was provided to the evaluators.

3) Analysis of color, pH and incense pattern of chicken ribs prepared with smoked liquid

Table 3 shows the color of chicken rib according to smoke concentration. The results showed that the addition of smoke from 0.05 ~ 0.2% did not affect the color of chicken ribs.

Control T1 T2 T3 SEM CIE L * 46.1 45.4 45.3 45.0 0.79 CIE a * 22.1 23.4 22.7 21.7 0.43 CIE b * 31.3 31.5 31.1 29.7 0.83 SEM, standard error for the means.
Control: not adding smoking solution, T1: adding 0.05% smoking solution, T2: adding 0.10% smoking solution, T3: adding 0.20% smoking solution

The SEM means a standard deviation of the mean value; Control means no smoke solution added; T1 means addition of 0.05% smoke solution, T2 means 0.10% smoke solution, and T3 means 0.20% smoke solution.

Table 4 shows the difference in pH of chicken rib according to smoke concentration. The pH of the treatments added with smoke was higher than that of the control without smoke. Therefore, the addition of the smoked liquid was found to be the cause of the pH increase.

Control T1 T2 T3 SEM pH 6.06 ^b 6.12 ^a 6.11 ^a 6.10 ^a 0.01 SEM, standard error for the means.
a ~ b Means in the same row with different superscripts are significantly different (p <0.05).

The aroma pattern of chicken rib according to smoke concentration is shown in Fig. Discrimination index is an index representing the difference between the fragrance patterns of the treatments. The difference is smaller as the number is negative, but increases as the number is positive (Alpha MOS, 2002). In the present experiment, the fractionation index was 78, and the aroma patterns of all treatments were clearly different. Also, when the sensor resistance ratio was examined, the resistance ratio tended to increase as the concentration of the smoke solution increased. Accordingly, the intensity of the smell increased as the concentration of the smoke solution increased.

3) Sensory evaluation of chicken ribs prepared with smoked liquid

Table 5 shows the sensory evaluation of chicken ribs according to smoke concentration. Aroma and overall acceptability of T2 (smoke added 0.10%) were 7.42 and 7.40, respectively, which were higher than those of other treatments. , T3, and Control decreased to 7.30, 7.25, and 6.95, respectively. Subjective comments suggest that T3 is too strong, so preference is lower than T2 and T1. Therefore, the optimal concentration of the smoke solution was determined to be appropriate in the range of 0.05 to 0.1%, and it was decided to be the optimum group of smokeless solution concentration.

Parameters Treatments SEM Control T1 T2 T3 Color 7.13 7.61 7.35 7.13 0.11 Taste 7.26 7.22 7.22 7.17 0.10 Aroma 6.95 7.11 7.42 7.37 0.13 Salinity 5.92 5.42 5.81 6.19 0.17 Overall acceptability 6.95 7.30 7.40 7.25 0.11

4) Sintering

Experiments were conducted to determine the composition ratio of the smoke solution to make a differentiated product from the existing product. The correlation between color, pH and aroma was investigated. The sensory evaluation was performed to determine the most important indicator of sensory preference. As a result, it was found that the addition of the smoke solution did not affect the color of chicken ribs, and the addition of the smoke solution showed a tendency to increase the pH slightly. As a result of analyzing the fragrance pattern by the electronic nose, the difference of the treatments by the concentration of the smoked liquid was obvious, and the intensity of the fragrance increased as the concentration increased. Sensory evaluation results showed that most of the evaluators had a difference in flavor, and T2 (smokestack 0.10%) and T1 (smokestack 0.05%) were rated highly in the fragrance and overall preference. T3 (0.2% of smoked solution), which had the highest amount of smoked solution, was not smoked and had a higher score than T2 and T1. As a result of these experiments, it was concluded that the optimum concentration ratio of the smoke solution was 0.05 ~ 0.1%.

2. Chicken ribs prepared by using smoke-fungus solution

1) Preparation method of chicken ribs using fume drench solution

Chicken ribs are refrigerated products, and their shelf life is not long. Therefore, there is a lot of abandoned and abandoned distribution process, which is a big threat to small companies. Therefore, we tried to develop the products differentiated from other products by keeping the taste and flavor of Chuncheon chicken ribs and improving the shelf - life through the treatment of smoke and drench solution mixed with smoke and drench solution. Chicken ribs were prepared by using frozen shoulder (frozen shoulder) of Mokwoochon Co., Ltd., which is supplied from the livestock industry as raw meat. Raw meat was thawed at 2 ~ 5 ℃ refrigerated room 2 days before use. The sauce was made two days before use in the same ratio as in Table 1 above. The treatment setting was as shown in Table 6 (Control: Smoke 0% + Prague powder 0%, Smoke (T4): Smoke 0.1% + Prague powder 0%, Smoke cure 0.2 (T5) Smoked cure0.3 (T6): Smoke solution 0.1% + Prague powder0.3%), and weigh the raw materials, spices, smoke powder and Prague powder The mixture was then matured at a low temperature as shown in FIG. 5 in a refrigerated room at 2 to 5 ° C. After the low-temperature aging, the sauce was homogenized with a spatula and mixed with the weighed raw meat, and then baked in an oven (Convotherm 4 easyDial 20.20 GS, Germany) at 150 ° C for 15 minutes and then cooled at 15 ° C (IV-2000, Incoin Tech, Korea) in a polyethylene (PE) packaging material (Seoul Distribution Co., Ltd., Jinwoong Chemical). The prepared chicken ribs were kept in a refrigerator at 8 ℃.

Ingredients (%) Treatments Control T4
(Smoke) T5
(Smoke Cure 0.2) T6
(Smoke Cure 0.3) Chicken meat 100 100 100 100 Sauce 30 30 30 30 Smoke solution - 0.10 0.10 0.10 Prague powder 0.2 0.3

2) Smoke  Chromatography, pH, Fat Oxidation, Volatility Baskets  Nitrogen, General Bacterial Count and Sensory Evaluation

CIE L * (lightness), a * (redness) and b * (yellowness) were measured five times each using a chroma meter (CR-400, Konica Minolta Sensing, Inc., Japan) Respectively. At this time, the illuminant C of the calibrate plate (2 ° C observer) was Y = 93.6, x = 0.3134, y = 0.3194.

5 g of the sample and 45 ml of distilled water were homogenized with a homogenizer (PH91, SMT Co., Ltd., Japan) at 10,000 rpm for 1 minute and then measured with a pH meter (SevenEasy pH, Mettler-Toledo GmbH, Switzerland) Respectively.

TBARS (fat oxidation degree) was performed by modifying the TBARS (2-thiobarbituric acid reactive substances) method of Sinnhuber and Yu (1977). The samples were washed with flowing water, drained from a clean cloth, and chopped finely. 3 ml of 1% TBA and 17 ml of 2.5% TCA were mixed and dissolved in a water bath at 99 ° C (OB-25E, Jeio Tech, Korea) for 30 minutes, then immersed in ice water for 10 minutes. 5 ml of the supernatant is taken in a 10 ml glass tube, 3 ml of chloroform is added, and centrifugation (CS-6R Centrifuge, Beckman Instruments Inc., USA) is performed at 4 ° C and 3,500 rpm for 30 minutes. Then 3 ml of supernatant is added to 4.5 ml disposable spectrocetv The absorbance was measured at 532 nm (UC-mini-1240, Shimadzu, Japan). Experiments were performed with four or more repeats per sample. Final values were calculated as mgMA (malonaldehyde) per kg of sample and distilled water was used as blank.

Volatile basic nitrogen (VBN) was carried out by the Kohsaka (1975) Conway dish method. The samples were washed with flowing water, drained from a clean cloth, and chopped finely. 5 g of the sample and 20 ml of 5% TCA were homogenized for 1 minute at 13,500 rpm with a homogenizer (Ultra Turrax T25 basic, Ika Werke Gmbh & Co., Germany). The volume of the homogenate was adjusted to 25 ml using 5% TCA and then filtered with filter paper No. 1 (Whatman International Ltd, UK). 1 ml of the filtrate was placed in the inner chamber of the Conway dish, and 1 ml of Conway's borate butter and 50% K ₂ CO ₃ were added to the outer chamber, and the lid and the hooks were covered with the vaseline. Then, the solution was allowed to stand at 37 ° C for 1 hour and 40 minutes, and the solution of the inner chamber was titrated to 0.02% by using 0.02NH ₂ SO ₄ , and the final value was calculated as mg%.

The measurement of general bacterial counts was carried out by the livestock product test method of the livestock product processing standard and the ingredient standard. 10 g of the sample and 90 ml of 0.1% peptone were placed in a sterilized bag (Whirlpakblender bag, Nasco International, USA) and homogenized for 1 minute at normal speed with a stomacher (Laboratory blender 400, Seward, England). 1 mL of the test solution according to the test solution preparation method and 1 mL of each step diluted with 10-fold dilution of the test solution are aseptically taken in a sterile Petri dish (2 or more) and then incubated in a standard agar plate medium Plate count Agar, Difco, USA) Approximately 15 ml of the solution is aseptically dispensed, and gently rotate the sample and tilt it to the right and left to mix well and coagulate. For the homogenate, the total number of bacteria in the homogenate is cultured for 24 ± 2 hours at 37 ± 1 ° C using a plate count agar. Immediately after incubation, the number of colonies generated was calculated using a colonization calculator. The coliform count was measured by the livestock product test method of the livestock product processing standard and the ingredient standard. VRBA medium (Difco, USA) medium was used. 1 ml of each step dilution was placed in two or more Petri dishes, preliminarily dissolved by heating, and about 15 ml of VRBA plate medium preserved at about 50 ° C was aseptically dispensed Be careful not to attach the medium to the Petri dish lid while gently rotating it, tilting it to the left or right, mix the sample and medium well and cool and solidify. It is incubated at 37 ± 1 ° C for 24 ± 2 hours. After culture, typical coliform colonies (dark red colonies with a diameter of 0.5 mm or more) were calculated.

Sensory evaluation was conducted by graduate students and undergraduates (15 students) at Kangwon National University. Blind tests were carried out. Each item was color, taste, aroma, salinity, and overall preference. Each item can be given 1 ~ 9 points. The higher the preference, the higher the number. However, the salinity was increased as the salty intensity was stronger. Each sample was heated in a microwave oven (MS23F301TAW, 1100W, Samsung Electronics, Korea) for 2 minutes and water was provided to the evaluators.

3) Chromaticity evaluation of chicken ribs prepared with smoke

Table 7 shows the instrumental color of chicken ribs according to the concentration of smoke fecal flush. In the light of day, each treatment was in the range of 40.4 ~ 42.4, the redness was in the range of 21.7 ~ 25.3 and the yellowness was in the range of 28.3 ~ 34.4. In lightness, redness and yellowness, all treatments showed a tendency to increase or decrease irregularly with the passage of time, as the spice of the vacuum packed chicken rib spreads or spreads thinly, and also the chicken skin And lean meat were judged as variables when measuring color. Therefore, it can not be said that there is a clear difference in color depending on the storage period or concentration of fume residue.

4) pH evaluation results of chicken ribs prepared with fumigation deionized solution

 Table 8 shows the pH of the chicken ribs according to the concentration of smoke fecal flush. At the first experiment, the control was 6.01, which was lower than the other treatments, because the smoked solution increased the pH. In the second test, all treatments showed the highest value. In the third experiment, the pH of the control was rapidly decreased because of acid production by microorganisms.

5) Evaluation of Fat Oxidation of Chicken Ribs Prepared with Smoked Flour Solution

The TBARS values (fat oxidation value) of chicken ribs according to the concentration of smoke fecal liquor are shown in Table 9. On the first day TBARS values were 0.33 mg / kg for Smoke Cure 0.3 (T6), the lowest compared to other treatments. TBARS value increased with time, and Smoke showed the highest value at 47th day of the control, and then decreased. Smoke Cure0.2 (T5) and Smoke Cure0.3 (T6) containing smoked danky liquid showed no tendency to increase as much as Control and Smoke treatments (T4) It is thought that the addition of the smokeless solution of 0.10% can also delay the oxidation because the smoke has a higher value of the TBARS value than that of the TBARS.

6) Evaluation of volatile basic nitrogen content of chicken ribs prepared with smoke

Table 10 shows the VBN values (volatile basic nitrogen content) of chicken ribs according to the concentration of smoke fecal flush. There was no significant difference in the VBN values of Control, Smoke, Smoke Cure0.2, and Smoke Cure0.3 on the first day. However, significant difference was observed from 47th day and 28.2, 25.0, 23.6 and 24.0㎎% The VBN values of the treatments containing the smoked solution and the fume solution were lower than those of the control. Therefore, it is considered that the smokers and the smokers are effective in suppressing protein decay.

7) General bacterial counts of chicken ribs prepared with fumigation yeast extract

Table 11 and Table 12 show the Total Plate Counts and the Total Coliforms of chicken ribs according to the concentration of smoke fecal flush. On the first day, the number of common bacteria was 4.11, 3.82, 3.95, and 3.65 Log CFU / g in Control, Smoke, Smoke Cure 0.2 and Smoke Cure 0.3, respectively. On the 56th day, however, the number of general bacteria in Control group increased sharply. Control showed no significant increase in the number of bacteria in the treatments containing the smoked solution and the fume solution and the coliform bacteria also exceeded the reference value of 100 in the control. Therefore, the smoked solution and the fume solution inhibited the growth of the microorganisms . In addition, it was found that the addition of fume solution was more effective in inhibiting microorganisms than the addition of only fume solution. It was concluded that addition of 0.30% fume solution more than 0.20% was more effective.

7) Sensory Evaluation of Chicken Ribs Prepared with Smoked Flour

Table 13 shows the sensory evaluation results of chicken ribs according to the concentration of smoke fecal flour. Color, Aroma, and overall acceptability were not different among treatments, but there was a significant difference between Taste and Salinity. The salinity score, which means the intensity of salty taste, was the highest in Smoke Cure 0.3, and the taste score, which means taste preference, was the lowest, but there was no significant difference in overall acceptability.

8) Sintering

In order to study the extension of the shelf life of chicken ribs according to the concentration of smoke fecal liquor, the existing three - minute chicken ribs were used as a control, and the contents of smoke 0.10% (Smoke), 0.20% (Smoke Cure 0.2) (Smoke Cure 0.3) was prepared and stored at 8 ℃ for 56 days. Instrumental color measurement showed no significant change with the addition of smoke or fume solution and storage period. As a result of pH measurement, control was significantly lower at 56th day than other treatments. TBARS, VBN, general bacterial count, and coliform bacteria also showed higher values than smoke and fumigation. Considering the results of this experiment as a whole, it is considered that the control is corroded by microorganisms 56 days before the product is not worth the commodity value. To compensate this, the addition of 0.20% ~ 0.30% . In addition, considering the salinity of chicken ribs, 0.20% fume solution was considered appropriate.

3. Manufacture of chicken ribs using a suvid recipe

1) Manufacture of chicken ribs using a water bead recipe

Sous-vide (SV), one of the methods of pasteurization, is used to sterilize microorganisms and at the same time to minimize the denaturation of flesh proteins and to improve the storage and quality of Chuncheon chicken ribs. However, to date, no research has been carried out on the characteristics of chicken ribs. Therefore, we have studied the characteristics of chow chow chicken ribs by applying various bead recipes with different cooking time in order to find a suitable bead recipe for Chuncheon chicken ribs. On the other hand, Suebid Recipe refers to a method in which uncooked food is packed in a heat-resistant vacuum pouch and vacuum-packed and cooked at a constant temperature and time. The advantage to be expected from such a water bead recipe is that it can inhibit oxidation of food and inhibit the growth of aerobic bacteria because oxygen is blocked by vacuum packaging. It can also inhibit loss of nutrients or volatile flavor and can have a higher age because it requires minimal cooking. The manufacturing process of chicken ribs using the bead recipes with different cooking times is shown in FIG. Raw meat was frozen shoulder (mugwoats) of Mokwoo Village, which is supplied from Mt. Raw meat was thawed at 2 ~ 5 ℃ refrigerated room 48 hours before use. Seasonings were made 2 days before use in the same ratio as in Table 1. Raw materials and spices were mixed in a ratio of 7: 3, and then 220 g (one time) was put into a heat-resistant vacuum wrapping paper (Seoul Distribution Co., Ltd., Jinwoong Chemical Co.) and vacuum packaged. (OB-25E, Jeio Tech, Korea) was vacuum-packed in a constant temperature water bath (OB-25E, Jeio Tech, Korea) at 90 ° C for 3 seconds. (Myhome Co., China) were measured every 20 minutes. The chicken ribs were heated for 90 minutes (SV-90), 180 minutes (SV-180) and 270 minutes (SV-270) 5 ℃ or lower. The storage stability was observed at 0, 1, 2, 3, 4, 5, and 7 weeks in a refrigerator at 5 ± 1 ℃.

2) Suvid  The color, pH, lipid oxidation, and volatility of chicken ribs prepared using the recipe Baskets  Nitrogen, common bacteria, and Coliform bacteria , Shear force measurement and sensory evaluation

Using a chrome meter (CR-400, Konica Minolta Sensing, Inc., Japan), the spice portions of the chicken ribs were irradiated with CIE L * (lightness), a * (redness) b * (yellowness) was measured. At this time, the illuminant C of the calibrate plate (2 ° C observer) was Y = 93.6, x = 0.3134, y = 0.3194.

5 g of the sample and 45 ml of distilled water were homogenized with a homogenizer (PH91, SMT Co., Ltd., Japan) at 10,000 rpm for 1 minute and then measured with a pH meter (SevenEasy pH, Mettler-Toledo GmbH, Switzerland) .

Lipid oxidation was performed by modifying the TBARS (2-thiobarbituric acid reactive substances) method of Sinnhuber and Yu (1977). The samples were washed with flowing water, drained from a clean cloth, and chopped finely. Three drops of an antioxidant (54% propyleneglycol + 40% Tween 20 + 3% BHT + 3% BHA), 3 ml of 1% TBA and 17 ml of 2.5% TCA were mixed, Tech, Korea) for 30 minutes, then immersed in ice water and cooled for 10 minutes. 5 ml of the supernatant is transferred to a 10 ml glass tube and 3 ml of chloroform is added. After centrifugation (CS-6R Centrifuge, Beckman Instruments Inc., USA) for 30 min at 4 ° C and 3,500 rpm, 3 ml of the supernatant is taken in a 4.5 ml disposable spectrocetv Absorbance was measured at 532 nm (UC-mini-1240, Shimadzu, Japan). Experiments were performed with four or more repeats per sample. Final values were calculated as mgMA (malonaldehyde) per 1 kg of sample and distilled water was used as blank.

Volatile basic nitrogen (VBN) was carried out by the Kohsaka (1975) Conway dish method. The samples were washed with flowing water, drained from a clean cloth, and chopped finely. 5 g of the sample and 20 ml of 5% TCA were homogenized for 1 minute at 13,500 rpm with a homogenizer (Ultra Turrax T25 basic, Ika Werke Gmbh & Co., Germany). The volume of the homogenate was adjusted to 25 ml using 5% TCA and then filtered with filter paper No. 1 (Whatman International Ltd, UK). 1 ml of the filtrate was placed in the inner chamber of the Conway dish, and 1 ml of Conway's borate butter and 50% K ₂ CO ₃ were added to the outer chamber, and the lid and the hooks were covered with the vaseline. Then, the solution was allowed to stand at 37 ° C for 1 hour and 40 minutes, and the solution of the inner chamber was titrated to 0.02% by using 0.02NH ₂ SO ₄ , and the final value was calculated as mg%.

The measurement of general bacterial counts was carried out by the livestock product test method of the livestock product processing standard and the ingredient standard. 10 g of the sample and 90 ml of 0.1% peptone were placed in a sterilized bag (Whirlpakblender bag, Nasco International, USA) and homogenized for 1 minute at normal speed with a stomacher (Laboratory blender 400, Seward, England). 1 ml of the test solution according to the test solution preparation method and 1 ml of each step diluted with 10-fold dilution method of the test solution are aseptically taken in a sterile Petri dish (2 or more) and then kept in a standard agar plate medium (Plate count Agar) Approximately 15 ml is aseptically dispensed and gently rotated and tilted to the left and right, and the sample and medium are mixed well and solidified. For the homogenate, the total number of bacteria in the homogenate is cultured at 37 ± 1 ° C for 24 ± 2 hours using a plate count agar (Difco, USA). Immediately after incubation, the number of colonies generated was calculated using a colonization calculator.

The coliform count was measured by the livestock product test method of the livestock product processing standard and the ingredient standard. VRBA (Violet Red Bile Agar) medium was used. 1 ml of each step dilution was taken in two or more Petri dishes, dissolved in advance and dissolved. Approximately 15 ml of VRBA plate medium preserved at about 50 ° C was aseptically dispensed. Be careful not to attach to the lid, rotate quietly, tilt left and right, mix the sample and medium well, and cool and solidify. It is incubated at 37 ± 1 ° C for 24 ± 2 hours. After culture, typical coliform colonies (dark red colonies with a diameter of 0.5 mm or more) were calculated.

Sensory evaluation was conducted by graduate students and undergraduates (10 students) at Kangwon National University. Blind tests were conducted. Each item was color, aroma, texture, juiciness, and overall preference. Each item can be given 1 ~ 9 points. The higher the preference, the higher the number. The control (Raw) was heated for about 15 minutes in a domestic frypen, and the final center temperature was set to 75 ° C or higher by using a domestic deep temperature meter (Myhome Co., China). The beads were heated in a microwave oven (MS23F301TAW, 1100W, Samsung Electronics, Korea) for 2 minutes, and water was provided to the evaluators.

Shear forces were measured using a texture analyzer (TA-XT2i version 6.06, Stable Micro Systems, UK) equipped with a flat knife blade. The analytical conditions were 25kg load cell, pretest speed, test speed 1.0mm / sec, and protest speed 10.0mm / sec. The final result was calculated as kg.

3) Chromaticity measurement of chicken ribs prepared by using the water bead recipe

Table 14 shows the instrumental color of the chicken ribs prepared at different cooking times (storage temperature 5 ℃). The lightness, redness, and yellowness were slightly increased in most of the treatments. Especially, chicken ribs and Raw (Control) without heat treatment showed a tendency to increase sharply in lightness, redness and yellowness at the 3rd week. SV treatment had higher lightness, redness, and yellowness than Raw, so SV treatment increased lightness, redness, and yellowness.

4) pH measurement results of chicken ribs prepared by suvid recipe

Table 15 shows the pH values of the chicken ribs prepared with the various bead recipes at different storage times (storage temperature 5 ℃). The pH values of Raw, SV-90, SV-180 and SV-270 on the first day were 6.00, 6.15, 6.09 and 6.11 and gradually decreased with the passage of time to reach 4.70, 6.03, 5.79 and 5.87 . The pH values of SV-90, SV-180 and SV-270 were gradually increased and 6.32, 6.19 and 6.14 were obtained at 7th week. In the case of Raw without bead treatment, the pH tended to decrease sharply from the second to the third week, which is thought to be due to acid production by microbial growth such as lactic acid bacteria as in the previous experiment. Therefore, it is thought that the rapid decrease of pH is an indirect indicator of the shelf life of the product.

4) The results of lipid oxidation of chicken ribs prepared by suvid recipe

Table 16 shows the TBARS values (fat oxidation value) of the chicken beef ribs prepared at different cooking times (storage temperature 5 ℃). The TBARS values of the first day were 0.67, 0.64, 0.73 and 0.68 mg / kg for Raw, SV-90, SV-180 and SV-270, respectively. The TBARS value increased with the storage period, and the SV treatments tended to decrease again. In particular, SV-180 and SV-270 showed the highest values at 1.12 and 1.05 in the third week. Therefore, if the heating time of the water bead cooking is more than 180 minutes, it is considered that it is better to heat it within 90 minutes because the degree of fatty acid oxidation increases.

5) Measurement of volatile basic nitrogen content of chicken ribs prepared by using a water bead recipe

The VBN values (volatile basic nitrogen content) of the chicken ribs prepared by varying the cooking time at various storage times (storage temperature 5 ° C) are shown in Table 17. The VBN values of the first day were 14.9, 17.8, 19.6 and 19.9㎎% for Raw, SV-90, SV-180 and SV-270, respectively. All treatments showed an increase in VBN value with time, especially in Raw, which was a non-heated treatment, VBN value increased rapidly at 2 weeks and 3 weeks. It is considered that this is due to the microbial growth, and thus it was judged that the waterbead recipe was effective in suppressing protein decay.

6) General bacterial counts and coliform counts of chicken ribs prepared by using a waterbeed recipe

Table 18 and Table 19 show the general bacterial counts and coliform counts during the storage period (storage temperature 5 ° C) of the chicken ribs prepared by the SV beverage with different cooking times. The initial number of bacteria on the first day was 6.1, 5.7, and 6.0 5.8 Log CFU / g for Raw, SV-90, SV-180 and SV-270 respectively. As the storage period increased, the number of Raw bacteria increased, whereas the SV treatments were similar to the number of initial bacteria until the 7th week. In Escherichia coli, more than 100 strains were found only in Raw and not in SV treatment. Therefore, although the sterilization effect of microbes is not great, the suvid recipe is effective in inhibiting microbial growth and sterilizing E. coli.

8) Shear force and sensory evaluation of chicken ribs prepared by suvid recipe

Table 20 shows the results of shear force and sensory evaluation of chicken ribs cooked with Suvid recipe. As a result of shear force measurement, the shear force of the control Raw was the highest, and the shear force was decreased as the heating time increased. Therefore, it was thought that applying a water bead could achieve a higher year than heating in a pen. The sensory evaluation showed that the score of Raw in Flavor, Texture, Juiciness, and Overall acceptability except Color item was higher than that of waterbeds, and the score of Texture, Juiciness and Overall acceptability decreased as the heating time increased. Therefore, when the heating time of the waterbeed recipe is increased, it becomes softer, but juice escapes from the meat tissue and the juiciness is reduced and the texture is deteriorated accordingly.

9) Sintering

The live chicken ribs currently in circulation are very short, with a shelf life of about 10 days. In this study, we tried to maintain and enhance quality by minimizing denaturation of flesh protein while enhancing shelf life by using one of the methods of pasteurization, which is one of the pasteurization methods. (SV-90, SV-180, SV-270), which were cooked for 90 minutes, 180 minutes and 270 minutes, respectively. After storage for 7 weeks at 5 ± 1 ℃, color, pH, TBARS, VBN, TPC, TC, Share force and sensory evaluation were measured. The results showed that lightness, redness, and yellowness tended to increase in the 3rd week when the value of Raw was definitely lowered. Also, physicochemical experiments such as pH, VBN, And the VBN value was rapidly increased. Therefore, the shelf life of Raw was judged to be within 2 weeks. On the contrary, it was confirmed that the shelf life of chicken beef ribs was improved to 7 weeks. In addition, the results of TBARS showed that the concentration of MA, which is an indicator of the degree of fat oxidation, was significantly higher in SV-180 and SV-270 than in the other treatments, and it was found to be unreasonable to cook for 180 minutes or more. It was possible to inhibit proliferation until 7 weeks and it was judged to have a bactericidal effect against E. coli. As a result of the shear force measurement, the SV treatment showed a significantly lower shear force and the shear force was lower as the cooking time was longer. Therefore, it was judged that the longer the cooking time, the higher the year. However, sensory evaluation results suggested that the high season had a negative effect on the texture and juiciness. Therefore, it was concluded that the beverage condition to improve the shelf life of cooked chicken ribs was cooked for 90 minutes at the deep temperature of 63 ℃ considering the sensual quality of chicken ribs.

3. Conclusion

Until now, "Chuncheon chicken ribs" have been supplied to restaurants in the form of refrigerated seasonings in most manufacturing factories and have been used as a form of enjoyment by consumers. As a result, the characteristics of "Chuncheon chicken ribs" Has continued. Through the present invention, by developing a new type of "Chuncheon chicken ribs" which can smell the smell by using the smoke, it is possible to satisfy consumers' various preferences and to be able to develop various application products. It is estimated to be quite large. Most chilled or frozen foods, such as dumplings, fries, and bread, as well as chicken ribs, have various types of risks. In particular, in the case of refrigerated foods, the distribution period is short, from 7 days to 10 days, and at the same time distribution costs must be distributed to refrigerated cars. In addition, frozen foods have various problems such as deterioration of taste compared to chilled foods due to various physical changes such as cell membrane destruction occurring during the freezing process. In order to solve the fundamental problems of manufacture / distribution of chicken ribs, in the present invention, in order to produce Chuncheon chicken ribs having different taste and extended shelf life, spices containing the best smoked- (SV treatment) method. The results showed that the 0.2% fumigation deionized water (0.1% fume) of the present invention (0.2% prague powder) was used, it was confirmed that the value of the product was maintained because microbial spoilage did not occur even after 56 days compared with the general chicken rib which was corroded by microorganisms before 56 days (8 weeks) ; Using bead cooking method, it was confirmed that the commercial value was maintained until the 7th week of refrigerated storage in case of general chicken ribs, in which the chromaticity and pH increased and the VBN increased sharply in 2-3 weeks of refrigerated storage. In general, Chuncheon chicken ribs can save considerable costs such as material costs, labor costs, and logistics processing costs due to the disposal of products that exceed the shelf life, even if the shelf life is extended by about twice the shelf life of current chicken ribs. Therefore, if the present invention is applied to the field, it is expected that it will greatly contribute to sales growth in various forms such as cost reduction, productivity increase, and manpower allocation. Through establishing unique and distinctive characteristics of Chuncheon chicken ribs, It is anticipated that the identity of the ribs as fried chicken ribs will be established.

The specific embodiments described herein are representative of preferred embodiments or examples of the present invention, and thus the scope of the present invention is not limited thereto. It will be apparent to those skilled in the art that modifications and other uses of the invention do not depart from the scope of the invention described in the claims.

Claims (5)

a) preparing raw meat;
b) preparing chicken ribs sauce and aging at room temperature for 1 to 3 days;
c) mixing 65 to 75% by weight of the raw chicken meat and 25 to 35% by weight of the aged chicken ribbone sauce to prepare seasoned mixed chicken meat and vacuum packing the mixed chicken meat;
d) heating the vacuum-packaged seasoned mixed broth at 88 to 92 占 폚 for 2 to 5 seconds;
e) heating the heated seasoning mixed broth to 62-64 ° C in a constant temperature water bath at 62-66 ° C;
f) preparing a chicken rib by additionally heating the seasoned mixed chicken heated to a temperature of 62 to 64 ° C for 80 to 100 minutes; And
g) Cooling the prepared chicken ribs in water at 3-5 DEG C until the core temperature becomes 5 DEG C or lower;
A method for manufacturing chicken ribs,
The chicken ribs have a decrease value of pH value of less than 0.2 when stored for 49 days at 4 to 6 占 폚; An increase in the value of fat oxidation (mg / kg) is less than 0.4; The increase value of the volatile basic nitrogen (㎎%) value is less than 8; Wherein an increase value of the number of general bacteria (Log cfu / g) is less than 0.4.
The chicken broth seasoning according to claim 1, wherein the chicken rib meat sauce contains 13.3 wt% of red pepper powder, 5.67 wt% of garlic, 5.67 wt% of onion, 4 wt% of ginger, 22.33 wt% of soy sauce, 0.67 wt% of curry, 5.67 wt% % Of sugar, 5.33% of sulfur sugar, 2.67% of brown sugar, 5.33% of ketchup, 5.33% of soju, 0.67% of pepper, 13.33% of starch syrup, 1% of sodium l- &Lt; / RTI &gt;
[3] The chicken broth seasoning according to claim 2, wherein the chicken broth seasoning is further prepared by mixing 0.075 to 0.125 parts by weight of a smokeless liquid and 0.175 to 0.225 parts by weight of a salt curing solution with respect to 100 parts by weight of the chicken rib- A method of manufacturing a chicken rib.
The salt solution according to claim 3, wherein the salt solution is prepared by mixing 8 wt% of salting salt consisting of 93.1 wt% of sodium chloride (NaCl), 5.9 wt% of nitrogen dioxide (NO ₂ ) and 1 wt% of triphosphate, and 92 wt% &Lt; RTI ID = 0.0 &gt; 1. &Lt; / RTI &gt;
[3] The method of claim 1, wherein the seasoned mixed meat of step c) is further vacuum-packed after being matured at 2-5 [deg.] C.

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