KR20230052316A - How to make a grilled hot bar containing soft fish, starch, rice powder, brown rice, oats, pink salt, green onions, and carrots - Google Patents

How to make a grilled hot bar containing soft fish, starch, rice powder, brown rice, oats, pink salt, green onions, and carrots Download PDF

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KR20230052316A
KR20230052316A KR1020210134598A KR20210134598A KR20230052316A KR 20230052316 A KR20230052316 A KR 20230052316A KR 1020210134598 A KR1020210134598 A KR 1020210134598A KR 20210134598 A KR20210134598 A KR 20210134598A KR 20230052316 A KR20230052316 A KR 20230052316A
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weight
mixture
minutes
hot bar
chicken
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KR1020210134598A
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Korean (ko)
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임웅빈
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임웅빈
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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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
    • A23L19/00—Products from fruits or vegetables; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/10—Moulding
    • 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
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/24—Heat, thermal treatment
    • 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
    • A23V2300/31—Mechanical treatment

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Fish Paste Products (AREA)

Abstract

The present invention relates to a method for manufacturing a grilled hot bar containing soft fish, starch, rice powder, brown rice, oats, pink salt, green onions, and carrots and, more particularly, to a method for manufacturing a grilled hot bar using main ingredients such as soft fish, starch, rice powder, brown rice, oats, pink salt, green onions, and carrots, and auxiliary ingredients such as protein, garcinia, polydextrose, stevia, nucleic acid, and beets based on nutrients contained in dough.

Description

생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근을 함유한 구운 핫바 제조방법{How to make a grilled hot bar containing soft fish, starch, rice powder, brown rice, oats, pink salt, green onions, and carrots}{How to make a grilled hot bar containing soft fish, starch, rice powder, brown rice, oats, pink salt, green onions, and carrots}

본 발명은 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근이 함유된 구운 닭 가슴살을 이용한 제조방법에 관한 것으로, 본 발명의 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근을 함유한 구운 핫바는 영양분이 풍부한 검증된 식재료를 골고루 혼합, 가공하여 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근 반죽을 제조한 후 규격대로 위생 포장하여 유통시키므로써 수요자는 언제든지 필요한 량 만큼 선택적으로 구입하여 원가와 시간을 절감하면 서 고소하고 쫀득한 식감이 있는 고품질의 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근이 함유된 핫바를 즉석에서 구워 간식용으로 취식할 수 있는 것이다.The present invention relates to a manufacturing method using grilled chicken breast containing fish surimi, starch, rice flour, brown rice, oats, pink salt, green onion, and carrots, and fish surimi, starch, rice flour, brown rice, oats, and pink salt of the present invention Baked Hot Bars containing green onions and carrots are evenly mixed and processed with proven ingredients rich in nutrients to produce fish surimi, starch, rice flour, brown rice, oats, pink salt, green onions, and carrot batter, which are then hygienically packaged and distributed according to specifications. As a result, consumers can selectively purchase the required amount at any time to reduce cost and time, while providing a hot bar containing high-quality fish surimi, starch, rice flour, brown rice, oats, pink salt, green onion, and carrots with a savory and chewy texture. It can be baked immediately and eaten as a snack.

최근 들어 햄버거와 피자 등과 같은 패스트 푸드 간식들은 간편하게 섭취할 수 있는 시대에 살고 있으나, 이러 한 햄버거와 피자 같은 고열량의 외래 식품인 경우, 과도한 영양 섭취로 비만 현상을 발행하게 되어 후일에 성 인병의 발생 원인이 되며, 최근 들어 성인병의 나이가 점차 낮아지는 추세를 부추기는 실정이다.Recently, we live in an era where fast food snacks such as hamburgers and pizzas can be easily consumed, but in the case of high-calorie foreign foods such as hamburgers and pizzas, obesity occurs due to excessive nutritional intake, resulting in adult diseases in the future. It is the cause, and in recent years, it is a situation that encourages the trend of gradually lowering the age of adult diseases.

종래에 청소년들은 간식용 먹거리로 떡뽁이, 어묵, 핫바, 등을 즐겨 먹으나, 제품의 식재료와 외관이 단순하고, 질감이 좋지 않아 본래의 진미(眞味)를 느끼지 못한 문제점과 특히 '핫바'인 경우 높은 칼로리에 인하여 여성들 이 즐겨 섭취못하는 문제점이 생기게 된다.Conventionally, teenagers enjoy eating rice cakes, fish cakes, hot bars, etc. as snack food, but the product's ingredients and appearance are simple, and the texture is not good, so the original delicacy is not felt, and especially in the case of 'hot bar' Due to the high calorie content, women do not enjoy eating it.

본 발명은 상기의 문제점을 해결하기 위하여 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근과 지방이 풍부하게 함유된 버터와 마가린 및 밀가루 등의 주재료와 닭고기 씨즈닝, 무말랭이, 돈지 등의 부재료 및 식품첨가물을 혼합 등을 반죽하여 계량포장하여 10℃ 이하 냉장실, -20℃ 이하 냉동실에서 보관 및 유통하는 하는데 목적이 있다.In order to solve the above problems, the present invention provides main ingredients such as fish surimi, starch, rice flour, brown rice, oats, pink salt, green onion, carrots and fat-rich butter, margarine and flour, chicken seasoning, dried radish, pork The purpose is to knead and measure sub-materials and food additives such as kneading, etc., and store and distribute in a refrigerator room below 10 ° C and a freezer room below -20 ° C.

본 발명은 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근과 지방이 풍부하게 함유한 구운 핫바 제조할 때에 사용하는 핫바 반죽에는 영양분이 다양하고 풍부 하게 함유된 닭가슴살, 어육, 밀가루 등의 식재료와 식품 첨가물을 혼합하여 가공하여 다양한 규격대로 위생 포 장하여 냉장실에 보관하였다가 유통함으로써 수요자는 선택적으로 구입할 수 있는 장점이 있고, 쫀득한 식감이 있는 고품질의 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근과 지방이 풍부하게 함유한 구운 핫바를 편리하게 제조할 수 있게 한 것이다.In the present invention, the hot bar dough used for manufacturing a baked hot bar rich in fish surimi, starch, rice flour, brown rice, oats, pink salt, green onion, carrot and fat contains chicken breast, fish meat, Food ingredients such as flour and food additives are mixed and processed, sanitarily packaged according to various specifications, stored in a refrigerator, and then distributed. Consumers have the advantage of selectively purchasing high-quality fish surimi, starch, and rice flour with a chewy texture. , brown rice, oatmeal, pink salt, green onion, carrot and fat-rich baked hot bar can be conveniently prepared.

본 발명의 생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근과 지방이 풍부하게 함유한 구운 핫바는 영양분이 풍부한 검증된 식재료를 골고루 혼합, 가공하여 닭고기 핫 바 반죽을 제조한 후 규격대로 위생 포장하여 유통시키므로써 수요자는 언제든지 필요한 량 만큼 선택적으로 구 입하여 원가와 시간을 절감하면서 고소하고 쫀득한 식감이 있는 고품질의 닭 가슴살이 함유된 핫바를 즉석에서 구워 간식용으로 취식할 수 있는 것이다.The grilled hot bar rich in fish surimi, starch, rice flour, brown rice, oats, pink salt, green onion, carrot and fat of the present invention is evenly mixed and processed with proven ingredients rich in nutrients to prepare chicken hot bar dough. By sanitarily packaging and distributing according to the standard, consumers can selectively purchase the required amount at any time, save cost and time, and immediately bake hot bars containing high-quality chicken breast with a savory and chewy texture for snacks. There is.

제 1 공정1st process

대구살을 발라내는 작업을 실시한다.Carry out the work of peeling the cod meat.

제 2 공정2nd process

생선 연육, 전분, 쌀가루, 현미, 귀리, 핑크소금, 대파, 당근믹싱을 통한 재료 혼합을 실시한다.Mix ingredients by mixing fish surimi, starch, rice flour, brown rice, oats, pink salt, green onion, and carrot.

제 3 공정3rd process

단백, 가르시니아, 폴리덱스트로스, 스테비아, 핵산 첨가를 한다.Add protein, garcinia, polydextrose, stevia, and nucleic acid.

제 4 공정4th process

비트 가루를 첨가한다.Add beet powder.

제 5 공정5th process

180도 오븐에서 굽는다.Bake in the oven at 180 degrees.

Claims (1)

청구항 1
닭가슴살 32 중량 ％를 파쇄기에 넣어 잘게 파쇄하며, 파쇄된 닭가슴살에 물 0.1 중량 ％, 식염 0.07 중량 ％ 를 녹여 닭가슴살은 넣고 반죽한 뒤 3시간 가량 염지시키고 냉장고 보관하며, 무말랭이 2 중량 ％를 30℃ ~ 40℃의 물에 3시간 가량 물린 후 찬물에 2 ~ 3차례 헹군 다음 탈수기에서 물끼를 탈수하고 파쇄기에 넣어 잘게 파쇄한 후 10 ℃이하 냉장실에 보관하며, 버터 1 중량 ％, 마가린 0.8 중량 ％를 녹여 혼합물을 제조하고, 어육 32 중량 ％를 샤링 캇터기에 30분 가량 파쇄하며, 상기 파쇄된 어육 32 중량 ％에 식염 0.1 중량 ％를 첨가 후 5분 가량 혼합하여 어육 함유 혼합물을 제조하며, 상기 어육 함유 혼합물에 돈지 1.8 중량 ％, 솔빈산칼륨 0.2 중량 ％ 첨가 후 3 ~ 4분간 혼합하여 돈지 혼합물을 제조하며, 상기 돈지 혼합물에 밀가루 15.6 중량 ％, 글루텐 1.5 중량 ％, 전분 1.56 중량 ％ 첨가 후 3 ~ 4분간 혼합하면 서 얼음물로 1차 수분 조절하여 밀가루 함유 혼합물을 제조하며, 상기 밀가루 함유 혼합물에 제 3 공정을 거친 혼합물을 첨가 후 2 ~ 3분가량 혼합하여 버터 함유 혼합물을 제조 하며, 상기 거친 버터 함유 혼합물에 식용유 1 중량 ％, 신화당 0.02 중량 ％, 조미료 1.1 중량 ％, 닭고기 시즈닝 1 중량 ％를 첨가한 후 2 ~ 3분간 혼합하여 식용유 함유 혼합물을 제조하며, 상기 식용유 함유 혼합물에 제 2 공정에서 냉장보관된 무말랭이 2 중량 ％에 양파 2 중량 ％, 당근 2 중량 ％, 대파 1.3 중량 ％, 매운고추 0.32 중량 ％, 마늘 0.5 중량 ％, 생강 0.13 중량 ％를 첨가 후 2 ~ 3분간 혼합하 여 야채함유 혼합물을 제조하며, 상기 야채 함유 혼합물에 해바라기 씨앗 2 중량 ％에 제 1 공정에서 염지된 닭고기 32 중량 ％ 첨가 후 2 ~ 3분 간 혼합하여 닭고기 핫바 반죽을 제조한 후, 2차로 얼음물로 수분 조절하고 닭고기 핫바 반죽의 온도를 6℃ ~ 8 ℃ 이하로 유지되게 하여 계량포장하고 10℃ 이하 냉장실에서 보관 및 유통하며, 핫바 금형틀을 160℃ ~ 170℃가 유지되게 가열하고 개,폐 되는 상판을 열고 상기 냉장고에서 보관중인 닭고기 핫바 반죽을 핫바 금형 틀에 투입하고 상판을 닫은 후 뒤집어 2 ~ 3 분 구워냄을 특징으로 하는 닭 가슴살을 함 유한 구운 핫바 제조방법.claim 1
Put 32% by weight of chicken breast into a shredder and shred finely. Dissolve 0.1% by weight of water and 0.07% by weight of salt in the shredded chicken breast, add the chicken breast and knead it. After being soaked in water at 30℃ ~ 40℃ for about 3 hours, rinsed in cold water 2 to 3 times, then dehydrated in a dehydrator, shredded in a crusher, and stored in a refrigerator at 10℃ or less. Butter 1% by weight, margarine 0.8% by weight To prepare a mixture by dissolving 32% by weight of fish meat, crushing 32% by weight of fish meat in a shearing cutter for about 30 minutes, adding 0.1% by weight of salt to 32% by weight of the shredded fish meat and mixing for about 5 minutes to prepare a mixture containing fish meat, After adding 1.8% by weight of pork and 0.2% by weight of potassium sorbate to the fish meat-containing mixture, mixing for 3 to 4 minutes to prepare a pork mixture, after adding 15.6% by weight of flour, 1.5% by weight of gluten, and 1.56% by weight of starch to the pork mixture While mixing for 3 to 4 minutes, the first water content is adjusted with ice water to prepare a flour-containing mixture, and after adding the mixture that has undergone the third step to the flour-containing mixture, the butter-containing mixture is prepared by mixing for about 2 to 3 minutes, 1% by weight of cooking oil, 0.02% by weight of new sugar, 1.1% by weight of seasoning, and 1% by weight of chicken seasoning are added to the coarse butter-containing mixture, and then mixed for 2 to 3 minutes to prepare an edible oil-containing mixture. After adding 2% by weight of onion, 2% by weight of carrot, 1.3% by weight of green onion, 0.32% by weight of spicy pepper, 0.5% by weight of garlic, and 0.13% by weight of ginger to 2% by weight of radish refrigerated in the refrigerator, mix for 2 to 3 minutes. A mixture is prepared, and after adding 2% by weight of sunflower seeds and 32% by weight of chicken cured in the first step to the vegetable-containing mixture, it is mixed for 2 to 3 minutes to prepare a chicken hot bar dough, and then, secondly, water is adjusted with ice water. and keep the temperature of the chicken hot bar dough at 6 ℃ ~ 8 ℃ or less, measure and pack, store and distribute in a refrigerator room below 10 ℃, heat the hot bar mold to maintain 160 ℃ ~ 170 ℃, and open and close the top plate A method of manufacturing a grilled hot bar containing chicken breast, characterized in that the chicken hot bar dough stored in the refrigerator is opened, put into the hot bar mold frame, closed, and then turned over and baked for 2 to 3 minutes.
KR1020210134598A 2021-10-12 2021-10-12 How to make a grilled hot bar containing soft fish, starch, rice powder, brown rice, oats, pink salt, green onions, and carrots KR20230052316A (en)

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