KR20200090029A - Recipe for a boneless barbecue chicken - Google Patents
Recipe for a boneless barbecue chicken Download PDFInfo
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- KR20200090029A KR20200090029A KR1020190007068A KR20190007068A KR20200090029A KR 20200090029 A KR20200090029 A KR 20200090029A KR 1020190007068 A KR1020190007068 A KR 1020190007068A KR 20190007068 A KR20190007068 A KR 20190007068A KR 20200090029 A KR20200090029 A KR 20200090029A
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- South Korea
- Prior art keywords
- vacuum
- barbecue
- meat
- minutes
- sauce
- Prior art date
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- 235000021168 barbecue Nutrition 0.000 title claims abstract description 78
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 41
- 230000032683 aging Effects 0.000 claims abstract description 21
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims description 58
- 235000020995 raw meat Nutrition 0.000 claims description 51
- 235000013372 meat Nutrition 0.000 claims description 23
- 239000002994 raw material Substances 0.000 claims description 21
- 238000002156 mixing Methods 0.000 claims description 17
- 238000010411 cooking Methods 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000015113 tomato pastes and purées Nutrition 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 239000008601 oleoresin Substances 0.000 claims description 4
- 235000012658 paprika extract Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000008213 purified water Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 210000001562 sternum Anatomy 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 238000009833 condensation Methods 0.000 claims description 3
- 230000005494 condensation Effects 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 229920000388 Polyphosphate Polymers 0.000 claims description 2
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 2
- 125000005341 metaphosphate group Chemical group 0.000 claims description 2
- 239000001205 polyphosphate Substances 0.000 claims description 2
- 235000011176 polyphosphates Nutrition 0.000 claims description 2
- 235000019633 pungent taste Nutrition 0.000 claims description 2
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 claims 1
- 238000001802 infusion Methods 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013330 chicken meat Nutrition 0.000 description 10
- 235000019640 taste Nutrition 0.000 description 10
- 239000004615 ingredient Substances 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Abstract
Description
본 발명은 뼈를 제거한 바비큐치킨 제조방법에 관한 것으로, 보다 자세하게는 바비큐소스의 재료를 농축관에 투입하고 진공농축하여 바비큐소스를 제조하는 진공농축단계, 포장단계와, 바비큐소스의 숙성단계, 닭의 가슴뼈를 제거하고두날개와 두다리의 4부분으로 절단된 원료육에 피클솔루션시즈닝을 혼합하는 혼합단계, 피클솔루션시즈닝이 혼합된원료육에 숙성된 바비큐소스를 투입하여 원료육을 진공교반하는 진공교반단계, 원료육의 숙성단계, 숙성된 원료육을직화구이를 실시하는 단계, 냉각단계, 진공포장단계, 살균단계, 다시 냉각하는 단계, 외포장단계, 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 조리하는 단계에 관한 것이다.The present invention relates to a method for manufacturing a barbecue chicken with bone removed, and more specifically, a vacuum concentrating step, a packaging step for preparing a barbecue sauce by injecting the material of the barbecue sauce into a concentrating tube and concentrating it in a vacuum, and a aging step of the barbecue sauce, chicken Mixing step of mixing the pickle solution seasoning with the raw meat cut into 4 parts of the two wings and legs, removing the breastbone of the breast, and vacuum stirring the raw meat by vacuum stirring the raw meat barbecue sauce mixed with the pickle solution seasoning , Ripening step of raw material meat, step of performing direct roasting of matured raw material meat, cooling step, vacuum packaging step, sterilization step, cooling step again, outer packaging step, taking out vacuum packaged raw material meat, mixing raw material meat and barbecue sauce and cooking It is about the steps.
종래에는 바비큐타입의 치킨은 조리방법이 조리자의 조리법에 따라 달랐고, 원료육의 절단에 있어서도 뼈를 발라내지 않고 조리를 하였다.Conventionally, barbecue type chicken was cooked according to the cooking method of the cooker, and was cooked without removing bone even when cutting raw meat.
그러나, 상기와 같은 종래의 바비큐치킨의 제조방법은 조리자의 조리방법에 따라 맛의 편차가 심하고, 조리과정도 위생적이지 못한 문제점과 원료육의 절단에 있어서도 뼈를 발라내지 않고 조리하였기 때문에 취식시 불편하며 조리시간도 길어 지는 문제점이 있다.However, the conventional manufacturing method of barbecue chicken as described above is inconvenient during cooking because the taste variation is severe according to the cooking method of the cooker, and the cooking process is not hygienic and the bone is not removed even when cutting raw meat. There is also a problem that the time becomes longer.
따라서, 본 발명은 상기와 같은 종래기술의 제반단점과 문제점을 해결하기 위한 것으로, 바비큐소스의 재료를 진공도700이상으로 진공농축하고, 4℃에서 바비큐소스를 저온숙성시키고, 원료육에 숙성된 바비큐소스를 투입하여 진공도0.9mbar에서 진공교반하고, 바비큐소스가 투입된 원료육을 4℃에서 숙성하고, 숙성된 원료육을 스팀압력220kg에서직화구이를 실시하고, 직화구이 실시 후 진공도760mHg에서 진공포장하고, 진공포장된 원료육을 꺼내어 원료육140 g과 바비큐소스12g을 배합하여 200℃에서 조리하여, 바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이 때문에, 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있고, 진공포장하기때문에 위생적인 면도 강화되는 효과가 있고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리 할 수 있고, 취식이 간편한 효과가 있도록 하는 바비큐치킨 제조방법을 제공함에 본 발명의 목적이 있다.Therefore, the present invention is to solve the various disadvantages and problems of the prior art as described above, the material of the barbecue sauce is vacuum-concentrated to a vacuum degree of 700 or higher, the barbecue sauce is aged at a low temperature at 4°C, and the barbecue sauce aged on the raw meat Vacuum stirring at 0.9 mbar by injecting, aging the raw meat with barbecue sauce added at 4°C, direct roasting the aged raw meat at steam pressure of 220 kg, vacuum roasting at 760 mHg after direct roasting, and vacuum packaging Take out the raw meat, mix 140 g of raw meat and 12 g of barbecue sauce, cook at 200°C, vacuum concentrate the ingredients of the barbecue sauce, low-temperature aging of the barbecue sauce, and then stir the barbecue sauce aged in the raw meat, followed by vacuum stirring and barbecue sauce. Due to the low temperature aging of the input raw material meat, and the direct roasting at 220 kg of steam pressure of the aged raw material meat, it has the effect of deepening the taste of the barbecue deep in the flesh and softening the meat quality. Take out raw meat and mix 140g of raw meat and 12g of barbecue sauce and cook at 200℃, so the cooker can enjoy the same barbecue taste regardless of skill level, anyone can cook easily, and the barbecue chicken can be cooked easily. It is an object of the present invention to provide a method.
본 발명의 상기목적은 바비큐소스의 재료를 농축관에 투입하고 진공농축하여 바비큐소스를 제조하는 진공농축단계, 포장단계와, 바비큐소스의 숙성단계, 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 피클솔루션시즈 닝을 혼합하는 혼합단계, 피클솔루션시즈닝이 혼합된 원료육에 숙성된 바비큐소스를 투입하여 원료육을 진공교반하는 진공교반단계, 원료육의 숙성단계, 숙성된 원료육을 직화구이를 실시하는 단계, 냉각단계, 진공포장단계, 살균단계, 다시 냉각하는 단계, 외포장단계, 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 조리하는단계로 이루어진 뼈를 제거한 바비큐치킨 제조방법에 의해 달성된다.The above object of the present invention is a vacuum concentration step, a packaging step, and a aging step of preparing the barbecue sauce by adding the material of the barbecue sauce to the condensation tube and concentrating it in vacuum to remove the breastbone of the chicken and removing the two wings and legs. Mixing step of mixing pickle solution seasoning into raw meat cut into 4 parts, vacuum stirring step of vacuum stirring the raw material meat by injecting mature barbecue sauce to the mixed raw material meat mixed with pickle solution seasoning, ripening step of raw material meat, matured raw material meat Barbecue chicken prepared by removing the bone consisting of the step of performing direct roasting, the cooling step, the vacuum packaging step, the sterilization step, the cooling step again, the outer packaging step, and taking out the vacuum packed raw meat and mixing the raw meat and the barbecue sauce to prepare it It is achieved by the method.
따라서, 본 발명의 뼈를 제거한 바비큐치킨 제조방법은 바비큐소스의 재료를 진공도700이상으로 진공농축하고, 4℃에서 바비큐소스를 저온숙성시키고, 원료육에 숙성된 바비큐소스를 투입하여 진공도0.9mbar에서 진공교반하고, 바비큐소스가 투 입된 원료육을 4℃에서 숙성하고, 숙성된 원료육을 스팀압력220kg에서 직화구이를 실시하고, 직화구이 실시 후 진공도760mHg에서 진공포장하고, 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리함으로써,Therefore, in the method of manufacturing the barbecue chicken with the bones of the present invention, the material of the barbecue sauce is vacuum-concentrated to a vacuum degree of 700 or higher, the barbecue sauce is aged at 4°C at low temperature, and the aged barbecue sauce is added to the raw meat to vacuum it at a vacuum degree of 0.9 mbar. Stirring, aging the raw meat with barbecue sauce introduced at 4°C, direct grilling the aged raw meat at steam pressure of 220 kg, vacuum grilling at 760 mHg vacuum degree after the direct grilling, and taking out the vacuum packaged raw meat and 140 g of raw meat By mixing 12g of barbecue sauce and cooking at 200℃,
바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이에 의해, 바비큐소스가 깊게 배게 되고원료육의 육질이 향상되는 장점이 있고, 진공포장에 의해 위생상의 장점이 있고, 진공포장된 원료육을 꺼내어원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일하게 조리할 수 있다는 장점이 있고,By vacuum concentration of the barbecue sauce material, low-temperature aging of the barbecue sauce, vacuum stirring after adding the aged barbecue sauce to the raw meat, low-temperature aging of the raw meat into which the barbecue sauce is added, and direct roasting at 220 kg of steam pressure of the mature raw meat. The barbecue sauce is deeply deepened, and the meat quality of the raw meat is improved, and there is a hygiene advantage by vacuum packaging, and the raw meat packaged in vacuum is taken out and mixed with 140 g of raw meat and 12 g of barbecue sauce and cooked at 200°C, so the cook is skilled. The advantage of being able to cook the same regardless of the degree
바비큐소스의 재료의 진공농축, 바비큐소스의 저온숙성, 원료육에 숙성된 바비큐소스를 투입한 후의 진공교반, 바비큐소스가 투입된 원료육의 저온숙성, 숙성된 원료육의 스팀압력220kg에서의 직화구이 때문에, 살속 깊숙히 바비큐의맛이 나며 육질이 부드럽게 되는 효과가 있고, 진공포장하기 때문에 위생적인 면도 강화되는 효과가 있고, 진공포장된원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이 간편한 효과가 있다.Due to the vacuum concentration of the barbecue sauce material, low-temperature aging of the barbecue sauce, vacuum stirring after adding the aged barbecue sauce to the raw meat, low-temperature aging of the raw meat with the barbecue sauce added, and direct roasting at 220 kg of steam pressure of the mature raw meat It has the effect of deepening the taste of barbecue and softening the meat, and it has the effect of strengthening the hygienic shaving because it is vacuum-packed, and the raw meat with vacuum packaging is taken out and mixed with 140g of raw meat and 12g of barbecue sauce and cooked at 200℃. Regardless of skill level, you can enjoy the same barbecue taste, anyone can cook easily, and it is easy to eat.
제1공정은 프리믹스, 양조간장, 물엿, 토마토페이스트, 토마토퓨레, 고추분, 정제수를 농축관에 투입하고 진공도700 이상으로 진공농축하여 바비큐소스를 제조한 후 4℃냉장창고에서 숙성시키는 단계이다. 제1공정에서는 생마늘을 5 메쉬로 분쇄하여 리본믹서에 투입하고, 여기에 정백당, 맛술, 사골엑기스, 정제염, 올레오레진 켐시컴, 올레오레진 파프리카를 투입하여 20분간 교반한 프리믹스를 만든다. 여기서 맛술은 알콜이 함유된 액체조미료로서 주식회사 대상의 청정원이 제조한 미정을 사용한다. 프리믹스는 바비큐소스를 만드는 과정에서 일부재료를 배합하여 1차로 만든 소스재료를 의미한다. 제1공정의 바비큐소스의 배합비는 마늘2.00%, 양파2.00%, 정백당16.50%, 맛술5.00%, 사골엑기스1.00%, 정제염0.50%, 올레오레진 켐시컴0.05%, 올레오레진 파프리카0.20%, 양조간장30.00%, 물엿18.50%, 토마토페이스트8.00%, 토마토퓨레8.00%, 고추분2.00%, 정제수6.25%이다. 그 다음으로 제1공정의 재료를 70℃, 진공상태에서 당도71이상이 되도록 진공농축한다. 진공농축에 의 해 바비큐소스 재료의 성분중 엑기스가 효과적으로 추출되는 효과가 있다. 배합물이 진공농축된 후에는 Mesh망을 이용하여 완성된 소스를 살균여과하여 2kg용량의 스탠딩파우치에 포장하고, 2℃냉각수에서 냉각후 10분간 탈수시킨 다음 외포장을 실시한다. 외포장된 바비큐소스를 24- 48시간 냉장보관하면서 저온숙성시킨다. 저온숙성에 의해 바비큐소스의맛과 향이 풍부해지는 효과가 있다.The first step is to prepare the barbecue sauce by adding premix, brewed soy sauce, starch syrup, tomato paste, tomato puree, red pepper powder, and purified water to a condensation tube and vacuum-concentrating to a degree of 700 or higher, followed by aging in a refrigerator at 4℃. In the first process, raw garlic is crushed into 5 meshes, and then added to a ribbon mixer. Here, baekbaek sugar, sake, sagol extract, refined salt, oleoresin chemscom, and oleoresin paprika are added to make a premix stirred for 20 minutes. Here, the sake sake is a liquid seasoning containing alcohol, which is used by Jungwon, a target company. Premix refers to the source material that is first made by mixing some ingredients in the process of making barbecue sauce. The blending ratio of barbecue sauce in the first step is 2.00% garlic, 2.00% onion, 16.50% per baekbaek, sake extract 5.00%, sagol extract 1.00%, refined salt 0.50%, oleoresin chemscomb 0.05%, oleoresin paprika 0.20%, brewing Soy sauce is 30.00%, starch syrup 18.50%, tomato paste 8.00%, tomato puree 8.00%, red pepper powder 2.00%, and purified water 6.25%. Subsequently, the material of the first step is vacuum concentrated at 70° C. and a sugar content of 71 or more in a vacuum. The effect of extracting the extract from the ingredients of the barbecue sauce by vacuum concentration is effective. After the mixture is concentrated in vacuo, the finished sauce is sterilized and filtered using a mesh net, packaged in a standing pouch with a capacity of 2 kg, dehydrated for 10 minutes after cooling in 2° C. cooling water, and then subjected to external packaging. The packaged barbecue sauce is kept at low temperature for 24 to 48 hours while being refrigerated. It has the effect of enriching the taste and aroma of barbecue sauce by low temperature aging.
제2공정은 닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 6.5%농도의 피클솔루션시즈닝 수용액을 혼합한 후 상기 제1공정의 숙성된 바비큐소스를 투입하여 원료육을 진공도0.9mbar으로 진공교반하여 숙성시키는 단계이다. 피클솔루션시즈닝 수용액은 닭속살에 감칠맛을 내게 하는 성분을 포함하는 재료이다. 6.5%농도의피클솔루션시즈닝 수용액은 배합비를 정백당35.00%, 정제염32.00%, 엘-글루타민산나트륨23.20%, 폴리인산염8.50 %, 메타인산염1.30%으로 한다. 제2공정의 숙성은, 먼저 1,151-1,250g의 원료육을 처리하여 190g이상인 원료로 만들고, 6.5%농도의 피클솔루션시즈닝 수용액과 혼합한 후 15분간 교반한다. 그 다음에는 원료육89%, 바비큐소스11% 를 투입하여 진공상태에서 10rpm으로 60분간 진공교반한 후, 냉장상태에서 24시간 숙성시킨다. 냉장숙성에 의해 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있다.The second step is to remove the breastbone of the chicken, mix the 6.5% concentration pickle solution seasoning aqueous solution with the raw meat cut into four parts of two wings and two legs, and then add the aged barbecue sauce of the first step to vacuum the raw meat. This is a step of aging by vacuum stirring at 0.9 mbar. The pickle solution seasoning aqueous solution is a material that contains ingredients that give the chicken meat a rich taste. The 6.5% concentration of pickle solution seasoning aqueous solution has a mixing ratio of 35.00% per baekbaek, refined salt 3,00%, sodium L-glutamate 23.20%, polyphosphate 8.50%, and metaphosphate 1.30%. The aging of the second step, first, 1,151-1,250g of raw meat is processed to make a raw material of more than 190g, mixed with a 6.5% concentration of pickle solution seasoning aqueous solution and stirred for 15 minutes. Then, 89% of raw material meat and 11% of barbecue sauce were added, followed by vacuum stirring at 10 rpm for 60 minutes, and then aged for 24 hours in a refrigerated state. By refrigeration aging, the barbecue tastes deep in the flesh, and the meat is softened.
제3공정은 상기 제2공정의 숙성된 원료육을 오븐을 이용하여 스팀압력220kg에서 직화구이를 실시하는 단계이다. 제3공정의 직화구이는, Jet Stream오븐을 이용하여 185℃, 가압상태에서 17분간 조리하는 것이다. 가압상태에서의 조 리에 의해 살속 깊숙히 바비큐의 맛이 나며 육질이 부드럽게 되는 효과가 있다.The third step is a step of performing direct roasting of the aged raw material meat of the second step at a steam pressure of 220 kg using an oven. In the third process, the direct-fired dish is cooked for 17 minutes at 185°C and pressurized state using a Jet Stream oven. The barbecue tastes deep in the flesh by cooking under pressure and has the effect of softening the meat.
제4공정은 상기 제3공정의 직화구이 후 4℃냉장조건에서 냉각하고, 진공도760mHg에서 진공포장, 살균, 냉각과정을거쳐 외포장을 하는 단계이다. 제4공정의 냉각과정은, 직화구이한 원료육을 냉장상태에서 심부온도10℃이하가 되도록 집중냉각후 140-170g인 조각을 선별한다. 그 다음에는 진공상태에서 진공시간25초 조건으로 PE포장지에 쿠킹된조각을 4개씩 담고 진공포장하고, 85℃, 30분간 살균하고, 2℃, 30분간 냉각하며, 10분간 탈수를 거쳐 외포장을 실시한다. 진공포장에 의해 위생적인 면도 강화되는 효과가 있다.The fourth process is a step of cooling after the direct roasting of the third process under 4°C refrigeration conditions, and then externally packaging through a vacuum packaging, sterilization, and cooling process at a vacuum degree of 760 mHg. In the cooling process of the fourth process, pieces of 140-170 g are selected after intensive cooling so that the raw meat that is grilled directly is cooled to a core temperature of 10° C. or less. Then, in the vacuum condition, 4 pieces of cooked pieces are packed in PE packaging under vacuum conditions for 25 seconds, vacuum-packed, sterilized at 85°C for 30 minutes, cooled at 2°C for 30 minutes, dehydrated for 10 minutes, and then externally packaged. Conduct. Hygienic shaving is enhanced by vacuum packaging.
제5공정은 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 200℃에서 조리하는 단계이다. 제5공정의조리는 진공포장된 원료육을 꺼내어 원료육140g, 바비큐소스12g을 소스붓을 이용하여 앞뒤로 도포한 후 직화구이하여, 오븐에서 안쪽은 6분, 껍질부는 3분간 쿠킹하는 방법과 진공포장된 원료육을 꺼내어 원료육140g을 직화구이하여 오븐에서 안쪽 6분, 껍질부 3분간 쿠킹한 후 바비큐소스에 물엿투입을 증가시키고 및 매운 맛을 감소시킨 소스 12g을 도포하는 방법이 있다. 진공포장된 원료육을 꺼내어 원료육140g과 바비큐소스12g을 배합하여 200℃에서 조리하기 때문에 조리자가 숙련정도에 관계없이 동일한 바비큐맛을 즐길 수 있고, 누구나 간편하게 조리할 수 있고, 취식이간편한 효과가 있다.The fifth step is to take out the vacuum packaged raw material meat, mix the raw material meat with barbecue sauce, and cook at 200°C. The cooking process of the fifth process is to take out the vacuum-packed raw meat and apply 140g of raw meat and 12g of barbecue sauce back and forth using a sauce brush, and then grill them directly.The oven is cooked for 6 minutes inside and the shell is cooked for 3 minutes and vacuum packed. There is a method of taking out the raw meat and grilling 140g of the raw meat directly in the oven for 6 minutes inside and 3 minutes in the shell, and then applying 12g of the sauce with increased starch syrup and reduced spiciness to the barbecue sauce. Take out the vacuum packaged raw meat and mix it with 140g of raw meat and 12g of barbecue sauce and cook at 200℃, so that the cooker can enjoy the same barbecue taste regardless of skill level, anyone can easily cook, and it has a simple effect of eating.
Claims (12)
닭의 가슴뼈를 제거하고 두날개와 두다리의 4부분으로 절단된 원료육에 6.5%농도의 피클솔루션시즈닝을 혼합하는혼합단계, 6.5%농도의 피클솔루션시즈닝이 혼합된 원료육에 제1공정의 숙성된 바비큐소스를 투입하여 원료육을 진공도0.9mbar에서 진공교반하는 진공교반단계 및 숙성단계를 포함하는 제2공정;
상기 제2공정의 숙성된 원료육을 오븐을 이용하여 스팀압력220kg에서 직화구이를 실시하는 제3공정;
상기 제3공정의 직화구이 후 원료육을 4℃냉장조건에서 심부온도10℃이하가 되도록 집중냉각후 140-170g인 조각을 선별하는 냉각단계, 진공도760mHg에서 진공시간25초 조건으로 PE포장지에 쿠킹된 조각을 4개씩 담아 포장하는진공포장단계, 살균단계, 2℃에서 30분간 냉각하는 재냉각단계 및 외포장단계를 포함하는 제4공정; 및
상기 진공포장된 원료육을 꺼내어 원료육과 바비큐소스를 배합하여 200℃에서 조리하는 제5공정을 포함하는 것을 특징으로 하는 뼈를 제거한 바비큐치킨의 제조방법.Pre-mix, brewed soy sauce, starch syrup, tomato paste, tomato puree, chilli powder, and purified water are added to the condensation tube and vacuum-concentrated to a vacuum level of 700 or higher to prepare a barbecue sauce. The first process comprising the step of aging in a refrigerator at 4 ℃ time;
Mixing step of removing the breastbone of chicken and mixing pickle solution seasoning of 6.5% concentration in raw meat cut into 4 parts of two wings and legs, aging of the first process in raw material meat mixed with 6.5% concentration of pickle solution seasoning A second process including a vacuum stirring step and a maturing step of vacuum stirring the raw meat at a vacuum degree of 0.9 mbar by introducing barbecue sauce;
A third process in which the aged raw material meat of the second process is grilled directly at 220 kg of steam pressure using an oven;
After the direct roasting of the third process, after cooling the raw material meat at 4℃ refrigeration conditions to a core temperature of 10℃ or less, the cooling step of selecting 140-170g slices is cooked in PE wrapper under vacuum condition of 760mHg and vacuum time of 25 seconds. A fourth process including a vacuum packaging step of packing the pieces in four pieces, a sterilization step, a recooling step of cooling at 2° C. for 30 minutes, and an outer packaging step; And
A method of manufacturing a barbecue chicken with bone removed comprising the fifth step of taking out the vacuum-packed raw meat and mixing the raw meat and the barbecue sauce to cook at 200°C.
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