KR940004891B1 - Process for making instant chicken steak - Google Patents

Process for making instant chicken steak Download PDF

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Publication number
KR940004891B1
KR940004891B1 KR1019910008289A KR910008289A KR940004891B1 KR 940004891 B1 KR940004891 B1 KR 940004891B1 KR 1019910008289 A KR1019910008289 A KR 1019910008289A KR 910008289 A KR910008289 A KR 910008289A KR 940004891 B1 KR940004891 B1 KR 940004891B1
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South Korea
Prior art keywords
chicken
steak
seasoning
chicken meat
juice
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KR1019910008289A
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Korean (ko)
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KR920021051A (en
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강용조
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이두만
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Priority to KR1019910008289A priority Critical patent/KR940004891B1/en
Publication of KR920021051A publication Critical patent/KR920021051A/en
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Publication of KR940004891B1 publication Critical patent/KR940004891B1/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

Abstract

The instant chicken steak is prepd. by (a) removing bone and skin from chicken meat, (b) slicing the obtd. chicken meat, (c) seasoning 10 kg sliced chicken meat by mixing with seasoning mixt. soln. contg. soysauce 300 g, sugar 120 g, garlic 60 g, pepper 30 g, ginger juice 30 g, onion juice 60 g and sesame oil 20 g, and letting stand for 12 hrs., and (d) smoking the seasoned chicken meat at 100-160 deg.C and vacuum-packing to obtain the final product.

Description

인스턴트 치킨 스테이크의 제조방법How to make instant chicken steak

본 발명은 인스턴트 식품의 일종인 치킨스모그 스테이크(Instant chicken smoke steak) 즉 닭불고기의 제조방법에 관한 것으로 본 발명의 목적은 계육(鷄肉)을 정선 분리하여 수요자의 기호에 맞는 양념 처리와 훈제 처리를 하여 스테이크화 하고 이를 치킨 스프와 함께 일정한 용량으로 위생적인 진공 포장을 하여 인스턴트 식품화 하므로서 누구나 치킨 스테이크를 슈퍼마켓과 같은 판매점에서 즉석으로 손쉽게 구입하여 염가로서 닭불고기를 식용할 수 있도록 한 것입니다.The present invention relates to a method of manufacturing instant chicken smoke steak (i.e. chicken bulgogi), which is a kind of instant food. By steaking them and putting them together with chicken soup in hygienic vacuum packaging to make instant foods, anyone can easily buy chicken steaks instantly at stores such as supermarkets to eat chicken bulgogi at cheap prices.

종래의 닭요리로서는 양념치킨과 같이 일정한 전문가공 음식점에서 닭요리를 하여 주문 고객에게 판매하거나 아니면 닭고기를 직접 소비자가 구입하여 가정에서 요리하는 방식을 취하였던바 전자는 일일이 양념치킨 체인점에 소비자가 주문을 의뢰하여야 하고 후자는 요리 방법이 번거로운 등의 폐단이 있었던바 본 발명은 이에 착안하여 치킨 스테이크를 완전히 인스턴트 식품화하여 필요시 소비자가 구입하기만 하면 언제든지 기호에 맞는 닭요기를 즐길 수 있도록 한 것으로 이하 본 발명의 치킨 스모그 스테이크의 제조방법을 상술하면 다음과 같다.Conventional chicken dishes are chicken dishes in a specialty restaurant such as seasoned chicken, sold to order customers, or customers buy chicken directly and cook them at home. In the present invention, the chicken steak is completely instant food, so that consumers can enjoy a chicken ware that suits their taste whenever they need it. Hereinafter, a method for preparing chicken smog steak of the present invention will be described.

1. 치킨 스테이크의 제조방법1. How to prepare chicken steak

(1) 닭털과 계피(鷄皮)를 제거한 닭을 내장과 기름 및 뼈를 충분히 추려내고 나서 4-6등분으로 나누어 회전 압축로울러를 통과시켜 고기의 두께를 편편하게 다진 다음 이를 필요에 따라서 적당한 크기로 다시 손질하여 3-5℃ 이하의 냉장고에 보관하여 닭고기 재료로 한다.(1) After removing the chicken hair and cinnamon, the chickens are sufficiently cut out of intestines, oil and bones, and then divided into 4-6 pieces and passed through a rotary compression roller to chop the meat into pieces. After trimming it, store it in the refrigerator below 3-5 ℃ to make chicken material.

(2) 조미료로서 상기 공정의 계육 10kg에 대하여 간장 300g, 설탕120g, 마늘 60g, 후추 30g, 생강즙 30g, 양파즙 60g, 참기름 20g으로 혼합시킨 양념액즙을 가공된 계육에 골고루 침투되도록 조미하여 다시 3-5℃ 이하의 온도에서 12시간 정도 방치하면 양념이 적당히 가미된 계육이 얻어진다.(2) As seasonings, seasoning solution is mixed with 10 kg of broiled soy sauce, 300 g of sugar, 120 g of garlic, 60 g of pepper, 30 g of ginger, 30 g of ginger juice, 60 g of onion juice, and 20 g of sesame oil. If left for 12 hours at a temperature below -5 ℃, the broiled chicken is seasoned properly.

(3) 상기 공정의 양념이 가미된 계육을 100-160℃의 온도를 유지한 훈제 가마에 통과시켜 스테이크화하고 훈제 가공이 끝난 제품은 상온으로 냉각시킴과 동시에 진공 필름 포장지에 일정한 분량씩 넣어 단위 포장을 한다.(3) Sterilize the seasoned chicken through the smoked kiln maintained at a temperature of 100-160 ℃ and cool the finished product at room temperature and put it in a vacuum film packaging unit at a certain amount. Pack it.

이 포장 단계에서는 다음에 설명하는 닭스프 분말을 낱포장하여 별도로 집이 넣고 동시 포장한다.In this packing step, the chicken soup powder described next is individually packed and housed separately and simultaneously packed.

2. 닭스프 분말의 제조방법2. Manufacturing method of chicken soup powder

본 발명의 치킨 스테이크에는 닭스프 분말을 함께 병용하여 인스턴트 식용화하는 것으로 이의 제조 방법을 설명한다.Chicken steak of the present invention will be described in the preparation method of instant edible by using together chicken soup powder.

(1) 치킨 스테이크 제조공정에서 다량 산출되는 닭뼈를 정선하여 이를 80-120℃의 온도로서 훈제 가공한 후 200매쉬 전후로 분쇄한다.(1) Chicken steaks produced in large quantities in the chicken steak manufacturing process are selected and smoked at a temperature of 80-120 ° C. and then pulverized around 200 mash.

(2) 상기 닭뼈 분말 10kg에 대해 식염 600g, 건마늘100g, 건생강 60g, 후추분 20g을 분말화 한 후 상기 닭뼈 분말과 양념을 다시 2차 분쇄기에 넣어 200-250매쉬로 분말화하여 스프 분말을 완성한다.(2) Powdered 600 g of salt, 100 g of dried garlic, 60 g of dried ginger, and 20 g of black pepper powder with respect to 10 kg of the chicken bone powder, and then put the chicken bone powder and seasoning in a second grinder again and powder them into 200-250 meshes for soup powder. To complete.

(3) 상기 공정의 스프 분말은 치킨 스테이크의 용량에 맞추어 1-10인분 등으로 분할하여 진공 포장한 후 치킨 스테이크의 진공 포장에 함께 내입하여 동시 포장한다.(3) The soup powder of the above process is divided into 1-10 servings and the like in vacuum packaging according to the capacity of the chicken steak, and then packed together in a vacuum packaging of chicken steak.

본 발명의 치킨 스테이크는 진공 포장물로 상품화하여 일반 인스턴트 식품과 같이 슈퍼마켓등 대중 판매망을 통해 소비자에게 보급하는바 소비자는 치킨 스테이크를 구입하여 내부에 동시 포장된 스프 분말을 꺼내어서 끓는 물에 넣어서 스프로 만들어 치킨 스테이크와 함께 식용한다. 치킨 스테이크는 충분히 익힌 상태이므로 이를 즉석에서 먹을수 있고 기호에 따라서는 약간 데쳐서 따뜻하게 하여 먹으면 더욱 구미에 맞는 닭불고기 맛을 즐길수가 있다.The chicken steak of the present invention is commercialized in a vacuum package and is distributed to consumers through a public sales network such as a supermarket as a general instant food. A consumer buys a chicken steak, takes out soup powder simultaneously packed inside, and puts it into boiling water as a soup. Make and eat with chicken steak. Chicken steak is fully cooked, so you can eat it immediately. Depending on your preference, you can boil it slightly to warm it and enjoy the delicious taste of chicken bulgogi.

상술한 바와 같이 본 발명은 요리 방법이 까다롭고 번거로운 닭불고기를 일관적인 작업공정으로 조미양념된 치킨 스테이크를 제조하여 인스턴트 식품화하므로서 식생활의 질을 보다 높일 수 있고 영양간식으로서 널리 애용할 수 있는 산업적인 효과가 있다.As described above, the present invention is an industry that can improve the quality of diet and make it widely used as a nutritious snack by producing instant sterilized chicken steak seasoned with a consistent working process for a difficult and cumbersome chicken barbecue. Has an effect.

Claims (1)

뼈와 계피를 제거한 계육을 일정 두께로 절단 및 편육(片肉)하여 1차 가공하고 이 계육 10kg에 대해 간장 300g, 설탕 120g, 마늘 60g, 후추 30g, 생강즙 30g, 양파즙 60g, 참기름 20g을 배합한 양념액즙을 가하여 3-5℃에서 12시간 정도 방치하여 조미하고 통상의 훈제가마에서 100-160℃로 훈제하여 진공 포장함을 특징으로 하는 인스턴트 치킨 스테이크의 제조방법.Cut and knit the chicken with bone and cinnamon to a certain thickness and process it first. For 10 kg of this chicken, 300g of soy sauce, 120g of sugar, 60g of garlic, 30g of pepper, 30g of ginger juice, 60g of onion juice, and 20g of sesame oil Method of producing an instant chicken steak, characterized in that the seasoning by adding a seasoning juice to leave for 3-5 hours at 3-5 ℃ smoked at 100-160 ℃ in a conventional smoked kiln.
KR1019910008289A 1991-05-20 1991-05-20 Process for making instant chicken steak KR940004891B1 (en)

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KR1019910008289A KR940004891B1 (en) 1991-05-20 1991-05-20 Process for making instant chicken steak

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KR1019910008289A KR940004891B1 (en) 1991-05-20 1991-05-20 Process for making instant chicken steak

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KR940004891B1 true KR940004891B1 (en) 1994-06-04

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102106555B (en) * 2009-12-23 2013-04-03 河南省淇县永达食业有限公司 Process for processing wishbones on two sides of front neck of chicken skeleton
CN104432187A (en) * 2014-12-01 2015-03-25 河南永达清真食品有限公司 Production method of black pepper chicken cutlet

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102106555B (en) * 2009-12-23 2013-04-03 河南省淇县永达食业有限公司 Process for processing wishbones on two sides of front neck of chicken skeleton
CN104432187A (en) * 2014-12-01 2015-03-25 河南永达清真食品有限公司 Production method of black pepper chicken cutlet
CN104432187B (en) * 2014-12-01 2017-09-22 河南永达清真食品有限公司 A kind of preparation method of black green pepper chicken row

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