KR100370499B1 - Cooking method of packaging spicy chicken - Google Patents
Cooking method of packaging spicy chicken Download PDFInfo
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- KR100370499B1 KR100370499B1 KR10-2000-0048714A KR20000048714A KR100370499B1 KR 100370499 B1 KR100370499 B1 KR 100370499B1 KR 20000048714 A KR20000048714 A KR 20000048714A KR 100370499 B1 KR100370499 B1 KR 100370499B1
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- seasoning
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000004806 packaging method and process Methods 0.000 title description 3
- 238000010411 cooking Methods 0.000 title description 2
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 44
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 41
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 23
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 23
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 23
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 23
- 239000000843 powder Substances 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000015278 beef Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 6
- 235000020357 syrup Nutrition 0.000 claims abstract description 6
- 239000006188 syrup Substances 0.000 claims abstract description 6
- 235000021425 apple cider vinegar Nutrition 0.000 claims abstract description 5
- 229940088447 apple cider vinegar Drugs 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 4
- 241000722363 Piper Species 0.000 claims abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000013594 poultry meat Nutrition 0.000 claims description 7
- 244000144977 poultry Species 0.000 claims description 5
- 210000004209 hair Anatomy 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 3
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 210000000936 intestine Anatomy 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 238000013329 compounding Methods 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 5
- 208000008589 Obesity Diseases 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000020824 obesity Nutrition 0.000 abstract description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 description 6
- 210000000988 bone and bone Anatomy 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 4
- 240000005856 Lyophyllum decastes Species 0.000 description 3
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 3
- 238000009825 accumulation Methods 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 210000002683 foot Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0061—Cleaning or disinfecting poultry
-
- 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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Landscapes
- 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)
Abstract
본 발명은 즉석 포장 양념 계육의 제조 방법에 관한 것으로, 전처리공정을 거친 닭에 정제염, 설탕, 합성 조미료, 후추, 신미조미고추분, 다진마늘, 다진생강 등으로 적절히 배합한 조미양념을 넣어 닭 특유의 냄새를 제거한 공정과 오븐에서 삶아내어 지방을 제거하는 공정, 고추장, 물엿, 고춧가루, 합성 조미료, 후추, 맛페이스트, 불갈비조미분말, 신미조미고추분, 참기름, 소고기다시다, 설탕, 참깨, 다진 마늘, 양파, 전분, 사과식초 등으로 이루어진 조미액과 상기 공정을 거친 닭을 진공포장하는 공정으로 구성되는 포장 양념 계육 제조 방법을 개시하고 있다. 본 발명은 상기 공정을 거친 후 닭 특유의 불쾌한 냄새를 제거하고, 닭고깃살을 취식함으로써 유발될 수 있는 비만과 성인병을 예방하며, 즉석에서 손쉽게 조리할 수 있고, 냉동상태로 보관하므로 그 보존기간이 더 길어지는 효과를 갖는다.The present invention relates to a method for preparing instant packaged seasoned chicken, which is seasoned with a seasoning seasoned suitably with refined salt, sugar, synthetic seasonings, pepper, Shinmi seasoned red pepper powder, minced garlic, minced ginger, etc. Process to remove odor and to remove fat by boiling in oven, red pepper paste, starch syrup, red pepper powder, synthetic seasoning, pepper, flavor paste, brown rib seasoning powder, new seasoned red pepper powder, sesame oil, beef, sugar, sesame, minced Disclosed is a method for producing a seasoned marinated chicken meat consisting of a seasoning liquid consisting of garlic, onion, starch, apple cider vinegar and the like, and vacuum packing the chicken. The present invention removes the unpleasant odor of the chicken after the above process, and prevents obesity and adult diseases that can be caused by eating chicken meat, can be cooked immediately, and stored in a frozen state so that the shelf life Has a longer effect.
Description
본 발명은 즉석 포장 양념 계육 제조 방법에 관한 것으로서, 전처리 공정을 거친 닭에 1차 조미양념한 후 오븐에서 삶아내고 뼈를 발라낸 후 2차 조미양념하여 진공포장하고 즉석에서 취식할 수 있게 하는 포장 양념 계육의 제조 방법에 관한 것이다.The present invention relates to a method for manufacturing instant packaged seasoned poultry, the first seasoning seasoned chicken in the pre-treatment process, boiled in the oven, and after the bone is applied to the second seasoning seasoned vacuum packaging and ready to eat immediately It relates to a method for producing seasoned poultry.
닭의 가공 식품으로는 삼계탕, 프라이드치킨, 프라이드치킨에 갖은 양념을 한 양념치킨 등이 시판되고 있다. 이 중 삼계탕은 닭육, 인삼, 쌀, 대추, 밤 등으로 이루어져 있고, 보통 생체로 유통되어 최종 소비지에서 가열, 조리되어 소비되기 때문에 유통 중 맛이 변질되고, 위생상 문제점이 제기될 수가 있다. 또한 일부 통조림된 삼계탕이 가공되어 시판되고 있으나, 닭의 특유한 냄새가 발생하며, 닭의 육조직이 지나치게 연화되고, 조직감이 상실되는 등 여러가지 문제점이 발생하고 있다. 또한 프라이드치킨, 양념치킨 등은 젊은 층이 특히 선호하는 인스턴트식품 중의 하나지만 지방이 많이 함유되어 있어 지방의 과량 섭취에 의한 비만과 인체 내 콜레스테롤 축적 등 각종 현대병을 일으킬 위험성을 내포하고 있는 가공식품이다.The processed foods of chickens include samgyetang, fried chicken, seasoned chicken with seasoned fried chicken, and the like. Among them, Samgyetang consists of chicken meat, ginseng, rice, jujube, chestnut, etc., and is usually distributed as a living body, heated, cooked and consumed in the final consumer area, so that the taste may be altered during distribution, and hygiene problems may be raised. In addition, some canned samgyetang is processed and marketed, but there are various problems such as the chicken's peculiar smell occurs, the chicken's meat tissue is too soft, the texture is lost. In addition, fried chicken and seasoned chicken are one of the most preferred instant foods for young people, but they are high in fat and contain processed foods that can cause various diseases such as obesity and accumulation of cholesterol in the human body. .
본 발명은 상술한 바와 같은 종래의 기술의 제반 문제점을 해결하기위한 닭 가공식품의 제조 방법으로써, 정제염, 설탕, 합성 조미료, 후추, 신미조미고추분, 다진마늘, 다진생강 등으로 적절히 배합한 조미양념에 전처리 공정을 거친 닭을 침지하여 닭 특유의 냄새를 제거한 공정과 오븐에서 삶아내어 지방을 제거하는 공정, 고추장, 물엿, 고춧가루, 합성 조미료, 후추, 맛페이스트, 불갈비조미분말, 신미조미고추분, 참기름, 소고기다시다, 설탕, 참깨, 다진 마늘, 양파, 전분, 사과식초 등으로 이루어진 조미액과 상기 공정을 거친 닭을 진공포장하는 공정으로 구성되는 포장 양념 계육 제조 방법을 제공하는 데 그 목적이 있다.The present invention is a method of manufacturing a chicken processed food for solving the problems of the prior art as described above, seasonings suitably formulated with refined salt, sugar, synthetic seasoning, pepper, Shinmi seasoned red pepper powder, minced garlic, minced ginger, etc. Soaking chicken after seasoning in seasoning to remove chicken's peculiar smell and boiling in oven to remove fat, Gochujang, syrup, red pepper powder, synthetic seasoning, pepper, flavor paste, brown rib seasoned powder, seasoned red pepper The purpose of the present invention is to provide a method for preparing seasoned poultry meat consisting of a seasoning liquid consisting of flour, sesame oil, beef, sugar, sesame, minced garlic, onion, starch, apple cider vinegar, and vacuum packaging the chicken. have.
본 발명에 의한 즉석 포장 양념 계육의 제조 방법을 보다 상세히 설명하면 다음과 같다. 본 발명에 의한 포장 양념 계육 제조 방법은 크게 구분하여 주재료가 되는 닭의 전처리공정과 보조양념으로 닭을 침지하는 제 1차 공정과 닭을 오븐에서 삶는 제 2차 공정과 뼈를 제거하는 제 3차 공정 및 주양념으로 닭고깃살과 혼합하는 제 4차 공정을 거쳐 최종적으로 진공포장하는 공정을 포함하여 이루어지는 것을 그 특징으로 하는 것으로서, 더욱 상세히 설명하면 다음과 같다.If more detailed description of the instant packaging seasoning broiler according to the present invention. The method for preparing packaged seasoned poultry meat according to the present invention is largely divided into a pretreatment step of a chicken as a main ingredient and a first step of dipping the chicken in auxiliary seasoning, a second step of boiling the chicken in an oven, and a third step of removing bone. It is characterized in that it comprises a step of finally vacuum packaging after the fourth step of mixing with the chicken meat in the process and the main sauce, it will be described in more detail as follows.
전처리공정Pretreatment process
닭은 도살한 후 털, 내장, 머리, 발을 제거하고 물로 깨끗이 세척한 후 4등분으로 절단하여 4 내지 10℃의 냉장고에 보관한다.Chickens are slaughtered, and their hair, intestines, heads and feet are removed, washed thoroughly with water, cut into quarters and stored in a refrigerator at 4 to 10 ° C.
1차 공정Primary process
물 0.7ℓ 내지 0.8ℓ에 정제염, 설탕, 조미료, 후추, 신미조미고추분, 다진마늘 , 다진생강을 넣고 혼합하여 전처리 공정을 거친 닭을 13시간동안 5℃에서 침지 시킨다. 이때 하기 공정에서 닭고깃살을 얻기위해 삶는 공정을 거치므로 가열로 인한 영양분의 손실를 막고, 닭 특유의 냄새를 충분히 제거해 주기위해 장시간 저온에서 침지시킨다.Purified salt, sugar, seasonings, pepper, new seasoned red pepper powder, minced garlic, minced ginger in 0.7L to 0.8L of water, mixed and immersed chicken at 5 ℃ for 13 hours. At this time, since the process of boiling to obtain chicken meat in the following process to prevent the loss of nutrients due to heating, and immersed at low temperature for a long time to remove the characteristic smell of chicken.
2차 공정Secondary process
1 차 공정에서 꺼낸 닭은 오븐기에 넣고 삶는다. 가열 온도와 시간은 100 내지 150℃에서 30 내지 60분간이 적당한데, 이는 닭의 경화 및 영양분의 손실을 최대한 줄이면서 닭고깃살을 얻을 수 있기 때문이다.Chickens removed from the first process are put in an oven and boiled. Heating temperature and time is suitable for 30 to 60 minutes at 100 to 150 ℃, because chicken meat can be obtained while minimizing the curing and loss of nutrients of chicken.
3차 공정3rd process
오븐에서 꺼낸 닭은 뼈를 제거하고 살만 고깃결 대로 찢는다.Chicken taken out of the oven removes the bones and tosses only the flesh.
4차 공정4th process
고추장, 물엿, 고춧가루, 합성 조미료, 후추, 맛페이스트, 불갈비조미분말, 신미조미고추분, 참기름, 쇠고기다시다, 설탕, 참깨, 다진마늘, 양파 혼합액에 미리 만들어 놓은 전분, 사과식초를 포함한 물 0.5ℓ 내지 0.6ℓ을 넣고 잘 섞은 후끓인 다음 3차 공정에서 얻은 닭고깃살을 넣는다.Red pepper paste, starch syrup, red pepper powder, synthetic seasoning, black pepper, flavor paste, brown rib seasoned powder, shinmi seasoned red pepper powder, sesame oil, beef sashimi, sugar, sesame seeds, minced garlic, starch prepared in onion mixture, apple vinegar 0.5ℓ To 0.6ℓ, mix well, boil, and then add chicken meat obtained in the third step.
5차 공정5th process
잘 혼합된 조미액과 육은 진공포장용 필름(적층 포장지 NY + PE 필름)에 담아 진공 포장하여 -18℃ 냉동고에 보관된다.The well mixed seasoning and meat are vacuum packed in vacuum packing film (laminated wrapper NY + PE film) and stored in a -18 ° C freezer.
[실시예]EXAMPLE
1. 닭은 도살한 후 털, 내장, 머리, 발을 제거하고 물로 깨끗이 세척한 뼈를 포함한 계육을 4조각으로 절단한다.1. After slaughtered chicken, remove hairs, guts, heads and feet, and cut into 4 pieces of chicken, including bones washed thoroughly with water.
2. 상기 계육을 침지하는 제 1차 조미액의 배합 비율은 다음과 같다.2. The mixing ratio of the first seasoning liquid soaking the poultry is as follows.
제 1차 조미액을 잘 혼합한 후, 전처리 공정이 끝난 계육을 침지시켜 13시간 동안 5℃ 냉장고에 넣고 보관한다.After the first seasoning solution is mixed well, the finished chicken is immersed and stored in a 5 ° C. refrigerator for 13 hours.
3. 1차 조미액이 완전 침지된 상기 공정을 거친 닭을 꺼내어 오븐기에 넣고 100℃에서 30분간 삶아낸다.3. Take out the chicken after the above-mentioned primary seasoning solution is completely immersed, put it in the oven and boil at 100 ℃ for 30 minutes.
4. 오븐기에서 꺼낸 닭은 뼈를 제거하고 살만을 결대로 찢는다.4. Remove the bones from the oven and remove the bones.
5. 찢은 닭고깃살을 다음과 같은 비율의 2차 조미액에 넣는다. 2차 조미액의 성분비는 아래표와 같다.5. Put the torn chicken meat in the second seasoning with the following ratio. The composition ratio of the secondary seasoning liquid is shown in the table below.
먼저 전분과 사과식초를 물에 혼합하고, 이를 제외한 그밖의 2차 조미 혼합액에 잘 섞은후 끓인다.First, starch and apple cider vinegar are mixed with water, and then mixed with other seasoning mixtures other than this and boiled.
6. 결대로 찢은 1∼1.4Kg의 닭고깃살에 조미된 2차 양념 일정량을 넣고 진공포장용 필름(적층 NY + PE 필름)에 넣고 진공 포장한 뒤, -18℃ 냉동고에 넣고 보관하여 유통시킨다. 우동은 개별 포장되어 유통된다.6. Put a fixed amount of seasoned secondary seasoning into 1 ~ 1.4Kg of chicken meat, which is torn together, put it in vacuum packing film (laminated NY + PE film), vacuum-pack it, put it in -18 ℃ freezer, and distribute it. Udon noodles are packaged and distributed individually.
이상에서 설명된 바와 같이 본 발명에 의한 즉석 포장 양념 계육는 닭고깃살과 1차 조미액를 침지시켜 장시간(약 13시간) 저온(5℃)에 방치하므로 닭고기 특유의 불쾌한 냄새를 제거하며, 이를 오븐기에서 고온(100 내지 150℃)으로 장시간(30 내지 60분)동안 삶아 지방을 제거함으로써 닭 가공식품 섭취로 인한 비만과 콜레스테롤 축적으로 인한 성인병을 예방할 수 있고, 2차의 조미액에는 고춧가루를 포함하여 한국인의 입맛에 맞는 닭고기를 제공하며, 진공포장방법에 의해 포장하고 이를 냉동상태로 보관함으로 닭을 생체로 냉동 보관하는 것보다 그 보존기간이 더 길어지며, 소비자는 식품점 등에서 구입한후 끓는물에 데우거나 전자레인지에서 해동시켜 즉석에서 손쉽게 조리할 수 있도록 편의를 제공하게 된다.As described above, the instant packaging seasoning broth according to the present invention is soaked in chicken meat and the first seasoning solution for a long time (about 13 hours) at low temperature (5 ℃) to remove the unpleasant smell peculiar to the chicken, and the high temperature ( 100-150 ℃) for a long time (30-60 minutes) to remove fat to prevent obesity and cholesterol accumulation due to chicken processed food intake, and the second seasoning liquid contains red pepper powder to taste of Koreans Providing the right chicken, packing it by vacuum packing method and keeping it frozen, the shelf life is longer than frozen chicken, and consumers can buy it at a grocery store and heat it in boiling water or microwave it. It can be thawed in to provide convenience for easy cooking on the spot.
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| KR20030073019A (en) * | 2002-03-08 | 2003-09-19 | 주식회사 유진푸드뱅크 | Half-prepared Jjimdac which is the Korean word for steamed chicken with various vegetables and Method to manufacture the said Jjimdac |
| KR101131514B1 (en) * | 2010-08-19 | 2012-04-04 | 한국식품연구원 | Sauce composition for instant food and manufacturing process of the same |
| CN102845763B (en) * | 2012-09-29 | 2014-12-17 | 辛海波 | Method for processing braised chicken nuggets |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5523973A (en) * | 1978-08-09 | 1980-02-20 | Masuhiro Morikawa | Production of canned chicken |
| JPH01144959A (en) * | 1987-11-30 | 1989-06-07 | Innami Youkei Nogyo Kyodo Kumiai | Preparation of processed meat product |
| JPH05268910A (en) * | 1992-03-27 | 1993-10-19 | Hirokatsu Koizumi | Preparation of food utilizing chicken |
| KR940004891A (en) * | 1992-08-26 | 1994-03-16 | 한스 라이힐 | Modular multi-contact plugs or modular multi-contact sockets for signal current systems, especially for plug connections for telecommunications and data communication |
| KR0130150B1 (en) * | 1994-12-29 | 1998-04-02 | 김영구 | Preparation process for instant foods using chichen's feet or gizzaard |
| KR20000004475A (en) * | 1998-06-30 | 2000-01-25 | 손경식 | Production method for instant french fries |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5523973A (en) * | 1978-08-09 | 1980-02-20 | Masuhiro Morikawa | Production of canned chicken |
| JPH01144959A (en) * | 1987-11-30 | 1989-06-07 | Innami Youkei Nogyo Kyodo Kumiai | Preparation of processed meat product |
| JPH05268910A (en) * | 1992-03-27 | 1993-10-19 | Hirokatsu Koizumi | Preparation of food utilizing chicken |
| KR940004891A (en) * | 1992-08-26 | 1994-03-16 | 한스 라이힐 | Modular multi-contact plugs or modular multi-contact sockets for signal current systems, especially for plug connections for telecommunications and data communication |
| KR0130150B1 (en) * | 1994-12-29 | 1998-04-02 | 김영구 | Preparation process for instant foods using chichen's feet or gizzaard |
| KR20000004475A (en) * | 1998-06-30 | 2000-01-25 | 손경식 | Production method for instant french fries |
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