KR20210007651A - Seasoning-ripened for chicken breast and manufacturing method thereof - Google Patents

Abstract

The present application relates to a method for manufacturing Korean-style chicken cutlet. More specifically, the present application relates to technology for manufacturing Korean-style chicken cutlet comprising: a first step process of putting chicken breast, a main ingredient into a tumbler, and at the same time, simultaneously putting ingredients by a mild taste salting method using refined salt, phosphate, refined sugar, sodium L-glutamate, black pepper, and purified water, and a spicy salting method using refined salt, phosphate, refined sugar, sodium L-glutamate, habanero pepper, and purified water to chicken breast, followed by tumbling the same for 20 to 60 minutes, and then aging the same for 12 to 24 hours in an aging room; a second step process of performing a pressing process of adjusting and passing the salted chicken breast that has undergone the first step process to a thickness of 0.3 to 1 cm using a flattener machine; a third step process of going through a pre-dusting step, a battering step, and a breading step of the widely spread chicken breast through the second step process; a fourth step process of passing a product that has undergone the third step process through a frying machine at a speed of 20 to 60 seconds in a temperature range of 150 to 200°C, followed by baking the same in an oven for 5 to 20 minutes at a temperature of 100 to 180°C, and then cooling the same in a rapid cooler maintaining the range of -25 to -45°C; and a fifth step process of sealing chicken cutlet obtained through the fourth step process after filling chicken cutlet in a wrapping paper. Therefore, it is possible to obtain chicken breast cutlet with a moist inside thereof and crispy texture on the outside thereof.

Description

Manufacturing method of Korean G-Pie using chicken breast {Seasoning-ripened for chicken breast and manufacturing method thereof}

The present invention relates to a method for manufacturing Korean Zippie, and more particularly, a method for producing a mild flavor Zippie using a salting process using refined salt, phosphate, white sugar, L-glutamate, black pepper, and purified water on chicken breast, and refined salt on chicken breast. , Phosphate, white sugar, L-glutamic acid sodium, habanero pepper, it is a technology related to the manufacturing method of spicy Zippie using a curing process using purified water.

The present application is a battering step of spreading the chicken breast that has undergone the curing step in the curing method of the above process, a predusting step of applying predust to the widely spread chicken breast, and a battering step of coating the batter mix through the predusting step, and the belly. Gpie applied by including the step of baking the chicken breast that has gone through the turning step with a breather, the step of frying the chicken breast that has gone through the breading step with exclusive oil, and the step of obning the chicken breast that has gone through the frying step is applied to the taste of Koreans. It is an invention that has been completed by confirming that it can provide the best taste and preference.

Instead of the dry texture unique to chicken breasts, the zippies produced by the present manufacturing process can provide a crispy outside and soft flavored zippies.

G-Pai is Taiwanese food. It started as a street food made by pressing chicken breasts flat and adding special spices.G-Pi has been around for only 20 years, but it pursues newness and change every year, and researches variously based on various special tastes and cooking methods. /It is a food developed and provided as a new product.

Hotstar Zipi, a famous Taiwanese franchise, is a food that is attracting attention not only in the domestic market, but also in Singapore, Hong Kong, Thailand, Australia, Canada, the United States, and Indonesia, and 40 must-eat foods in Taiwan selected by CNN. It is currently being sold so popular that the brand name, not the product name, has been listed.

In the prior art, for example, chicken breast meat is used in the Korean Patent Registration No. 10-0370625 as a food that is provided so that chicken can be easily tasted on the street without being restricted to a place by mixing it with a salt solution. This is a technology related to the ham manufacturing method, which is made into chicken ham through a series of manufacturing processes that use chicken such as pure meat, breast meat, skin, etc. as raw meat, and mix subsidiary ingredients in the raw meat in an appropriate ratio, and then fill and seal the packaging container. Thus, a method for manufacturing ham using chicken is disclosed, which is distributed and sold on the market so that chicken can be easily tasted regardless of location, as well as chicken ham can be eaten.

In addition, in the Korean Patent Registration No. 10-0370623 technology, in the technology related to the manufacturing method of chicken sausage using chicken, chicken such as machine bone meat (MDCM), no-gye breast, skin, etc. is used as raw material meat, and subsidiary materials are blended in an appropriate ratio. By making chicken sausages through a series of manufacturing processes and then filling and sealing them in a packaging container and selling them on the market, you can easily taste chicken anywhere and eat chicken in sausage form. have.

In the case of Taiwanese Gpie, which is popular with young people in the above technological background, the taste of spices is strong, so the likes and dislikes are clearly divided, so it is a Korean type of various flavors that suits the taste of Koreans and provides universally enjoyable snacks regardless of generation. I came to develop the GeForce.

The present invention was initiated with the task of developing a G-Pi product that is popular with young people in recent years to suit Korean tastes and provide a variety of flavors.

The present application includes a step of wide spreading of chicken breasts that have undergone a curing step of applying a mild salting process to chicken breasts or selectively applying a spicy salting process to chicken breasts, and a predusting step of coating predust on the spreading chicken breasts. After the battering step of applying the batter mix that has gone through the predusting step, the breading step of applying a breather to the chicken breast that has gone through the battering step, and the frying step of frying the chicken breast that has gone through the breading step with exclusive oil, and the frying step. Its purpose is to provide a method for manufacturing G-Pie that provides the best taste and aroma through a process in which the chicken breast is additionally included in the obning step.

The technical idea of the invention disclosed herein presented as a means for achieving the above object can be achieved by the following manufacturing process.

That is, in the present invention, as a manufacturing process to obtain a G-Pie processed product

1) selecting broilers No. 10 to 18, which are the main raw materials, and cultivating the whole breasts of the broilers, and preparing them with selected raw materials with a thickness of 1 to 2 cm;

2) Preparation step of dyeing solution;

3 step of curing and tumbling raw meat;

4) flattener step;

5) predusting step;

6) preparing and battering a battery mix;

7) breading step;

8) frying step;

9) oven stage;

10) cooling and packaging steps;

This invention was completed by ascertaining that it was possible to obtain a G-Pie processed product that provides the best taste to Koreans' taste, while the inside texture is soft and the outside texture is crispy with the texture desired by the inventor through the means including the process.

In order to apply the technical idea of the present application to the field, one embodiment of the method of manufacturing G-Pie using chicken breast is, the main raw material, broiler No. 10 to 18, whole breasts are boned and selected to a thickness of 1 to 2 cm in a tumbler. Put

At the same time, the first route of the mild salting method using purified salt, phosphate, white sugar, L-glutamate, black pepper, and purified water is applied to chicken breast, or purified salt, phosphate, white sugar, L-glutamic acid sodium, habanero pepper, purified water One of the second routes of the spicy salting method is applied or both are applied and put into a tumbler, followed by tumbling for 20 to 60 minutes and aging for 12 to 24 hours in a maturation room.

A second step process of performing a compression process of adjusting and passing the cured chicken breast through the first step process to a thickness of 0.3 to 1 cm using a flatner machine, and

A third step process of predusting, battering, and breading the chicken breast spread widely through the second step process,

After passing the processed product through the third step process at a rate of 20 to 60 seconds in a temperature range of 150 to 200°C, cook it in an oven for 5 to 20 minutes at a temperature range of 100 to 180°C, and then -25 to -45°C The fourth step process of cooling in a rapid cooler that maintains the range and

The product made through the fifth step process of filling the packaging paper with the G-Pie obtained through the above 4 step process and then sealing it can obtain a chicken breast G-Pie with a moist inside and crispy texture, and provides the best taste and aroma desired by the inventor. It is a completed invention that can provide Korean-made G-Pie.

In the manufacturing process of the present application, the blending ratio of the processed chicken products contained in the tumbler in the first step is 57.24 to 64.69 wt% of chicken, 0.65 to 1.12 wt% of refined salt, 0.15 to 0.24 wt% of phosphate, 0.52 to 0.95 wt% per white %, sodium L-glutamate 0.25~0.65 wt%, peanut powder 0.045~0.075 wt%, black pepper 0.038~0.070 wt% purified water 14.82~18.08 wt%, preder 2.02~3.18 wt%, batter (liquid) 4.89~6.82 wt%, Breather can be applied in a composition ratio of 11.04~15.08 wt% and cooking oil 1.02~1.56 wt%.

In addition, when it is desired to be applied as a product that provides a spicy taste, chicken 57.24~64.69 wt%, refined salt 0.65~1.12 wt%, phosphate 0.15~0.24 wt%, sugar 0.52~0.95 wt%, sodium L-glutamate 0.25~0.65 wt%, Habanero pepper 0.042~0.095 wt%, purified water 14.82~18.08 wt%, freezer 2.02~3.18 wt%, batter (liquid) 4.89~6.82 wt%, breather 11.04~15.08 wt%, cooking oil 1.02~1.56 wt% I can.

In addition, the chicken used in the manufacturing process using chicken breasts of the present application can provide the best taste and aroma when applied to a thickness of 1 to 2 cm by growing broilers No. 10 to 18 whole breasts.

In the present invention, the tumbling process to provide the best taste for Korean taste is a method of salting raw meat and refined salt, phosphate, white sugar, sodium L-glutamate, black pepper, and purified water using a vacuum tumbler, and refined salt and phosphate on chicken breast. , White sugar, sodium L-glutamate, habanero pepper, and spicy salting method using purified water, when added together with the prepared raw materials and mixed in a vacuum pressure condition of 0.5 to 1.0 bar, the best taste and aroma can be provided.

Chicken cured in the present application can be applied to pass through a thickness of 0.3 to 1 cm using a flatner process, and the chicken breast obtained in the above process is predusted, battered, and breaded step by step to apply a crispy texture to 150 to 200 ℃, can be applied to fix by passing through the frying for about 20 to 60 seconds, boil the Gpie through the above process in an oven at 100 to 180°C for 5 to 40 minutes and cool it in a -25 to -45°C quick cooler It can be applied to go through.

Hereinafter, embodiments in which the technical idea of the present application is specifically implemented may be specifically implemented in the form of an embodiment of the invention in the specific content section for carrying out the following invention.

The present invention provides a variety of flavors of Korean-style G-Pie that not only suits Korean tastes, but also provides universally enjoyable snacks regardless of the juveniles and the elderly, since Taiwanese G-Pie, which is popular with young people, has a strong spice taste. Has the effect of

In addition, the chicken zippie provided by the present technology has the effect of softening the dry texture peculiar to chicken breasts by using various curing agents in the pretreatment process, and providing a zippie with excellent flavor and crispy texture.

Figure 1: Manufacturing process diagram for obtaining a G-Pie processed food to which the present technology is applied.

Hereinafter, the present invention will be described in detail.

The present invention is an invention of the technical idea to obtain a Korean-style G-Pie using chicken breast based on the manufacturing process diagram shown in FIG. 1. Hereinafter, the process of obtaining a Korean-type G-Pi is applied to the embodiment of the following. It will be described in detail.

First, broiler No. 10~18 fresh whole breasts are grown, and the raw meat is 1~2cm thick.

The raw material meat and the subsidiary materials used above can be measured and applied according to the characteristics of the subsidiary material among the first route providing mild taste and the second route providing spicy taste. First, in the case of mild taste, refined salt, It can be applied in the process of mixing phosphate, white sugar, sodium L-glutamate, peanut powder, black pepper powder, and purified water.When released as a spicy product, 100 parts by weight of raw chicken breast meat is refined salt, phosphate, white sugar, L-glutamic acid sodium, It can be applied by mixing with habanero pepper and purified water.

In the present application, the step of spreading the breast meat can be applied so that it is pressed wide and flat by a foreign flattner (for example, manufactured by Alco, Germany).

In the fryer process, the chicken breast, which is a mixed ingredient, is passed through a fryer machine, and a powder-type fryer ingredient is used to spread the fryer powder on the outer surface. The process is carried out.

The batter process is a pre-treatment process for attaching the bladder well, which is applied to spread the batter (liquid) on the surface and pass it to the bladder machine as it passes through the batter machine. When making a round pan, it can be applied in the form of applying a fryer, a batter, and a bladder in order, such as the method of first applying starch (frieder) to the rounded pan, then covered with egg water (batter), and then again with flour (brader).

The bladder used in the bladder process is in the form of particles and can give a crispy texture when subjected to strong heat treatment, and the frying process can be performed in the range of 20 to 60 seconds at a temperature in the range of 150 to 200°C. In the oven process, the oven process can be performed for 5 to 20 minutes at a temperature in the range of 100 to 180°C, and the freezing process is performed for 30 to 70 minutes at a temperature in the range of -25 to -45°C. The packaging process can be applied so that the packaging process is carried out in units of weight or quantity in a temperature condition ranging from 5 to 10°C for frozen products.

The inventor of the present application is a manufacturing example for obtaining a Korean G-Pie product using chicken breast, and is a product in which mild and spicy flavors are added to the chicken breast so that various age groups can eat according to their taste.

Sensory evaluation was conducted on 30 panelists who received sensory evaluation training at Maniker headquarters for products made with the following manufacturing example application mode by applying the present technology, and the results shown in Table 1 were obtained by averaging the evaluation results. .

Manufacturing Example 1 of Korean G-Pie Product (Product A mild taste)

100 kg of raw chicken meat, 0.3 kg of phosphate, 1 kg of refined salt, 1 kg per white, 0.5 kg of L-glutamate, 0.1 kg of peanut powder, 0.1 kg of black pepper powder, and 12 kg of purified water are used to make a total of 115 kg and flatten the chicken breast. Press to pass through the fryer, batter, and breather machine in order, then pass through the frying machine, fry for 40 seconds at 175°C, pass through the oven for 10 minutes at 150°C, and quickly freeze at ?35°C for 50 minutes, then packaged. When carrying out, the sensory evaluation was conducted again by fusing at 182°C for 5 minutes.

Manufacturing Example 2 of Korean G-Pie Product (Spicy Product B)

100 kg of raw chicken meat, 0.3 kg of phosphate, 1 kg of refined salt, 1 kg per white, 0.5 kg of L-glutamate, 0.1 kg of Habanero pepper, and 12 kg of purified water are used to make a total of 114.9 kg. After passing through the breather machine in order, passing through the frying machine, frying at 175°C for 40 seconds, passing through 150°C for 10 minutes in an oven, quick freezing at -35°C for 50 minutes, packing, and again when performing sensory evaluation. Sensory evaluation was performed by fusing for 5 minutes at 182°C.

Manufacturing Example 3 of Taiwanese Zipi Product (Taiwanese Flavor of Product C)

Chicken raw meat 100 kg, phosphate 0.3 kg, refined salt 1 kg, sugar 1 kg, L-glutamic acid sodium 0.5 kg, cumin powder 0.03 kg, black pepper powder 0.1 kg, nutmeg powder 0.05 kg, cloves powder 0.05 kg, cinnamon powder 0.03 kg, 12 kg of purified water is used to make a total of 115.06 kg. After passing through a fryer, a batter, and a breather machine in order by pressing the chicken breast flat, pass the frying machine through the frying machine, fry for 40 seconds at 175°C, and then pass through the oven at 150°C for 10 minutes. After that, it was quickly frozen at ?35℃ for 50 minutes and then packaged. When performing the sensory evaluation, the sensory evaluation was conducted by melting again at 182℃ for 5 minutes, and the results are shown in Table 1.

division Mild taste Spicy Taiwanese taste flavor 4.13±0.54 4.12±0.64 3.88±0.88 color 4.20±0.72 4.24±0.78 4.21±0.76 incense 4.41±0.68 4.24±0.88 3.82±1.24 Texture 4.24±0.52 4.20±0.56 4.22±0.60 Juicy 4.08±0.82 4.10±0.76 4.02±0.80 Crispy 4.45±0.53 4.52±0.60 4.45±0.67 Overall symbol diagram 4.49±0.68 4.56±0.82 4.24±0.96

[Results of the sensory evaluation of Korean and Taiwanese GP]

Looking at the sensory evaluation results above, it was confirmed that Taiwanese Zippie containing a lot of spices received a low score in taste and aroma, and the overall taste also showed a dropping phenomenon, and the taste and aroma improved without deviation as the addition of spices was reduced. It can be confirmed that the overall preference has risen.

Therefore, in the case of products containing spices, it is desirable to use an appropriate amount because each person has strong likes and dislikes depending on the spices.

In addition, the inventor of the present invention attempted to confirm the change in texture according to the pressing strength and heat treatment process using a flattener in order to make the product's outer texture crispy and inner texture moist, and the results are shown in Table 2.

fair Flatner Frying Oven Raw material thickness after use (mm) Temperature℃ Time in seconds Temperature℃ Time (minutes) T1 5-6 160 30 100 10 T2 5-6 175 30 150 10 T3 5-6 190 30 200 10 T4 6~7 160 30 100 10 T5 6~7 175 30 150 10 T6 6~7 190 30 200 10 T7 7~8 160 30 100 10 T8 7~8 175 30 150 10 T9 7~8 190 30 200 10

From the above experimental results, it was confirmed that when heat treatment at a high temperature for T3, T6, and T9 was performed, the outer texture was crispy, but carbonization occurred and the texture was dry. In the case of T1, T4, T7, due to the low temperature heat treatment. It was confirmed that the outer texture was not crispy because the outer covering had a lot of oil.

In the case of the inside texture according to the thickness, when comparing T2 and T5 T8, it was confirmed that the inside texture was softest and moist when the chicken breast was pressed with a flattener to a thickness of 6-7 mm.

Recently, Taiwanese G-Pie products, which are popular with young people, are clearly disliked because the spice taste is so strong, but the Korean G-Pie, which uses chicken breasts disclosed in this application, not only suits the taste of Koreans, but also a universally enjoyable snack regardless of the juveniles and the elderly. It is a product developed with a favorable reputation for providing street and various flavors.

1 shows a manufacturing process diagram for obtaining a G-Pie processed food to which the present technology is applied, and a separate reference numeral is not required.

Claims (5)

In the method for producing Zippie using chicken breast,
The main raw material, Broiler No. 10 to 18, whole breasts are grown, and the chicken breasts that have been selected to a thickness of 1 to 2 cm are put in a tumbler with a curing agent and aged.
If you want to provide a mild taste, the first route is applied to the chicken breast with a salt, phosphate, white sugar, L-glutamic acid sodium, black pepper, and a salting agent using purified water. If you want to provide a spicy taste, the first route is applied to the chicken breast. Among the second routes into which a salting agent using phosphate, white sugar, sodium L-glutamate, habanero pepper, and purified water is added, the desired process is applied, tumbling for 20 to 60 minutes, and the first step of aging for 12 to 24 hours in the aging room.
A second step process of performing a compression process of adjusting and passing the cured chicken breast through the first step process to a thickness of 0.3 to 1 cm using a flatner machine, and
A third step process of predusting, battering, and breading the chicken breast spread widely through the second step process,
After passing the processed product through the third step process at a rate of 20 to 60 seconds in a temperature range of 150 to 200°C, cook it in an oven for 5 to 20 minutes at a temperature range of 100 to 180°C, and then -25 to -45°C The fourth step process of cooling in a rapid cooler that maintains the range and
A method for manufacturing G-Pie using chicken breast, characterized in that the G-Pie obtained through the fourth-stage process is applied to obtain a chicken breast G-Pie with a moist inside and a crispy outside, including a fifth step of sealing after filling the wrapping paper . According to claim 1
In order to provide a mild taste in the mixing ratio of the processed chicken products contained in the tumbler in the first step process, 57.24~64.69 wt% of chicken, 0.65~1.12 wt% of refined salt, 0.15~0.24 wt% of phosphate, 0.52~0.95 wt% of white sugar, L -Sodium glutamate 0.25~0.65 wt%, peanut powder 0.045~0.075 wt%, black pepper 0.038~0.070 wt% purified water 14.82~18.08 wt%, freezer 2.02~3.18 wt%, batter (liquid) 4.89~6.82 wt%, breather 11.04 -15.08 wt%, edible oil 1.02 ~ 1.56 wt%, characterized in that applied in a composition ratio of the Zippie manufacturing method using chicken breast. According to claim 1
In order to provide a spicy taste, the mixing ratio of the processed chicken products contained in the tumbler in the first step process is 57.24~64.69 wt% of chicken, 0.65~1.12 wt% of refined salt, 0.15~0.24 wt% of phosphate, 0.52~0.95 wt% of white sugar, L- Sodium glutamate 0.25~0.65 wt%, Habanero pepper 0.042~0.095 wt%, purified water 14.82~18.08 wt%, freezer 2.02~3.18 wt%, batter (liquid) 4.89~6.82 wt%, breather 11.04~15.08 wt%, cooking oil 1.02 Zippie manufacturing method using chicken breast, characterized in that applied in a composition ratio of ~1.56 wt%. The method of claim 1,
The chicken used in the first step process is a method for producing zippy using chicken breasts, characterized in that the whole breasts of broilers No. 10 to 18 are grown and applied to a thickness of 1 to 2 cm. The method of claim 1,
The tumbling process of the first step is a method of manufacturing G-Pie using chicken breast, characterized in that a vacuum tumbler is used to perform the tumbling process under a vacuum pressure condition of 0.5 to 1 bar.

Images