KR880013480A - Manufacturing method of puffed snack using chicken breast - Google Patents

Manufacturing method of puffed snack using chicken breast Download PDF

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Publication number
KR880013480A
KR880013480A KR870004964A KR870004964A KR880013480A KR 880013480 A KR880013480 A KR 880013480A KR 870004964 A KR870004964 A KR 870004964A KR 870004964 A KR870004964 A KR 870004964A KR 880013480 A KR880013480 A KR 880013480A
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KR
South Korea
Prior art keywords
powder
cooker
extrusion
chicken breasts
moisture content
Prior art date
Application number
KR870004964A
Other languages
Korean (ko)
Other versions
KR890003741B1 (en
Inventor
양경석
Original Assignee
양경석
삼원농역 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 양경석, 삼원농역 주식회사 filed Critical 양경석
Priority to KR1019870004964A priority Critical patent/KR890003741B1/en
Publication of KR880013480A publication Critical patent/KR880013480A/en
Application granted granted Critical
Publication of KR890003741B1 publication Critical patent/KR890003741B1/en

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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

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Confectionery (AREA)

Abstract

내용 없음No content

Description

닭가슴고기를 이용한 팽화스낵의 제조방법Manufacturing method of puffed snack using chicken breast

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (3)

닭가슴고기를 110-130°씨, 압력 15-20psi인 증자가마에서 10-15분간 익혀 심부온도가 5°씨 이하일때 빗살모양의 패들을 이용한 고속 혼합기에서 두께 1-4mm, 길이 10-70mm로 세절한 수 증자가마에서 가열하여 수분함량을 50-60%로 감소시키고 다시 건조기에서 30℃이하의 저온으로 건조하여 수분함량이 40-50%인 주원료를 얻은 다음, 이 주원료에 밀가루와 옥수수전분 그리고 솔비톨을 혼합하여 총수분함량이 20-40%가 되게 하고 여기에 소금, 후추, 마늘분, 생강분, 계피분 및 가수분해 식물성 단백질을 첨가하여 리본 믹서에서 4-6분간 혼합한 후 고압 가열 압출성형기에서 시료의 온도 110-150°씨, 다이의 압력 2500-6000psi의 조건으로 압출 성형하여서 됨을 특징으로 하는 닭가슴고기를 이용한 팽화스낵의 제조방법.Chicken breasts are cooked for 10-15 minutes in a cooker with 110-130 ° C and 15-20psi pressure, and when the core temperature is below 5 ° C, the thickness is 1-4mm and 10-70mm in a high-speed mixer using a comb-shaped paddle. The fine steamed water is heated in a forehead to reduce the water content to 50-60%, and then dried in a drier at a low temperature below 30 ° C. to obtain a main raw material having a moisture content of 40-50%. Sorbitol is mixed to make the total moisture content 20-40%, and salt, pepper, garlic powder, ginger powder, cinnamon powder and hydrolyzed vegetable protein are added to the mixture for 4-6 minutes in a ribbon mixer, followed by high pressure heating extrusion. A method for producing puffed snacks using chicken breasts, characterized in that by extrusion molding under the conditions of the sample temperature 110-150 ° C, die pressure 2500-6000 psi in a molding machine. 제1항에 있어서, 닭가슴고기를 증자가마에서 익혀 분쇄기에서 고기의 입자를 1/16인치 이하로 분쇄한 후 증자가마와 건조기에서 건조하여 수분함량이 40-45%인 주원료를 얻을 수 있도록 함을 특징으로 하는 닭가슴고기를 이용한 팽화스낵의 제조방법.The method according to claim 1, wherein the chicken breast is cooked in the cooker of the cooker to crush the meat particles in the grinder to 1/16 inches or less and dried in the cooker and dryer to obtain a main raw material of 40-45% moisture content Method for producing puffed snacks using chicken breasts characterized in that. 제1항에 있어서, 밀가루와 옥수수전분 그리고 솔비톨이 혼합된 혼합원료에 소금, 후추, 마늘분, 생강분, 계피분, 가수분해 단백질은 물론 파프리카, 양파분, 건파래를 첨가한 후 고압가열 압출성형기에서 압출, 성형함을 특징으로 하는 닭가슴고기를 이용한 팽화스낵의 제조방법According to claim 1, the flour, corn starch and sorbitol mixed with a mixture of salt, pepper, garlic powder, ginger powder, cinnamon powder, hydrolyzed protein as well as paprika, onion powder, dried seaweed and high pressure heating extrusion Method for producing puffed snacks using chicken breasts, characterized in that extrusion, molding in a molding machine ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870004964A 1987-05-19 1987-05-19 Process for making snack using chicken KR890003741B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870004964A KR890003741B1 (en) 1987-05-19 1987-05-19 Process for making snack using chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870004964A KR890003741B1 (en) 1987-05-19 1987-05-19 Process for making snack using chicken

Publications (2)

Publication Number Publication Date
KR880013480A true KR880013480A (en) 1988-12-21
KR890003741B1 KR890003741B1 (en) 1989-10-04

Family

ID=19261521

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870004964A KR890003741B1 (en) 1987-05-19 1987-05-19 Process for making snack using chicken

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KR (1) KR890003741B1 (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100851880B1 (en) * 2007-06-21 2008-08-13 채병욱 Method for manufacturing powder type health foods using supreme
KR20200100905A (en) * 2019-02-18 2020-08-27 이정숙 Snack food using chicken breast and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100851880B1 (en) * 2007-06-21 2008-08-13 채병욱 Method for manufacturing powder type health foods using supreme
KR20200100905A (en) * 2019-02-18 2020-08-27 이정숙 Snack food using chicken breast and manufacturing method thereof

Also Published As

Publication number Publication date
KR890003741B1 (en) 1989-10-04

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