KR102191324B1 - Manufacturing Poultry jerky using ultrasonics wave curing and superheated steam method - Google Patents
Manufacturing Poultry jerky using ultrasonics wave curing and superheated steam method Download PDFInfo
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- KR102191324B1 KR102191324B1 KR1020180150466A KR20180150466A KR102191324B1 KR 102191324 B1 KR102191324 B1 KR 102191324B1 KR 1020180150466 A KR1020180150466 A KR 1020180150466A KR 20180150466 A KR20180150466 A KR 20180150466A KR 102191324 B1 KR102191324 B1 KR 102191324B1
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Images
Classifications
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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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 (1) 닭가슴살을 슬라이스하여 준비하는 단계; (2) 스테이크 소스, 물엿, 설탕, 토마토케첩, 굴소스 분말, 소금, 후추, 마늘분말, 스모크향 분말, 생강 분말, 감자전분 및 우스타 소스를 혼합하여 염지액을 제조하는 단계; (3) 상기 (1)단계의 준비한 닭가슴살 슬라이스와 상기 (2)단계의 염지액을 혼합한 후 초음파 처리하는 단계; (4) 상기 (3)단계의 초음파 처리한 닭가슴살 슬라이스를 SHS 공법을 이용하여 열처리하는 단계; 및 (5) 상기 (4)단계의 SHS 처리한 닭가슴살 슬라이스를 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 계육 육포의 제조방법 및 상기 방법으로 제조된 계육 육포에 관한 것이다.The present invention (1) preparing by slicing chicken breast; (2) preparing a salt solution by mixing steak sauce, starch syrup, sugar, tomato ketchup, oyster sauce powder, salt, pepper, garlic powder, smoke flavor powder, ginger powder, potato starch, and Worcester sauce; (3) mixing the chicken breast slices prepared in step (1) with the curing solution of step (2) and then ultrasonicating them; (4) heat-treating the sonicated chicken breast slices of step (3) using the SHS method; And (5) drying the SHS-treated chicken breast slices in step (4), and to a method for producing chicken meat jerky, characterized in that it is produced by the method.
Description
본 발명은 닭가슴살 슬라이스와 염지액을 혼합한 후 초음파 처리하는 단계; 상기 초음파 처리한 닭가슴살 슬라이스를 SHS 공법을 이용하여 열처리하는 단계; 및 상기 SHS 처리한 닭가슴살 슬라이스를 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 계육 육포의 제조방법 및 상기 방법으로 제조된 계육 육포에 관한 것이다.The present invention comprises the steps of ultrasonic treatment after mixing chicken breast slices and curing liquid; Heat-treating the sonicated chicken breast slices using the SHS method; And it relates to a method for producing chicken meat jerky, characterized in that it comprises the step of drying the SHS-treated chicken breast slices, and chicken meat jerky prepared by the method.
육포(jerkey)는 쇠고기나 생선살을 원료로 하여, 일정한 두께로 절단하고 조미액 침지한 후 건조시킨 것으로 저장성이 길어져 간식으로 이용되고 있다. 일반적으로 육포의 원료는 우육의 우둔살을 이용하여 제조하는데, 가격이 다소 비싼 편이다.Jerkey is made from beef or fish meat, cut to a certain thickness, dipped in seasoning, and dried. It has long shelf life and is used as a snack. In general, the raw material of jerky is made using beef rump, but the price is rather expensive.
닭고기(chicken)는 가금류로서 소나 돼지의 수육에 비해 지방함량이 적고 단백질 함량이 높으며 육질이 부드럽고 맛과 풍미가 담백하여 동·서양은 물론 무슬림 국가를 포함하여 전 세계적으로 주식 및 간식 요리에 이용되고 있다. 닭고기의 성분은 쇠고기보다 단백질이 많아 100 g 중 20.7 g이며, 지방질은 4.8 g, 126 kcal의 열량을 내고, 비타민 B2가 특히 많다. 그 밖에 칼슘 4 mg, 인 302 mg, 비타민 A 40I.U., 비타민 B1 0.09 mg, 비타민 B2 0.15 mg 등을 함유한다. 또한, 닭고기는 다른 육류에 비하여 글루탐산(glutamic acid)과 여러 아미노산(amino acids) 및 리보핵산(ribonucleic acids) 등의 맛 성분이 많이 들어있기 때문에 맛이 강하면서도 산뜻한 맛을 낸다. 또한 닭을 도축하여 하루 정도 경과하여 숙성시키면 육질도 연해지고 맛이 더욱 좋아진다.As poultry, chicken is used for staple food and snack dishes worldwide, including Eastern and Western, as well as Muslim countries, because it has less fat, higher protein content, and softer meat quality than beef or pork. have. Chicken has more protein than beef, so it is 20.7 g out of 100 g, and it produces 4.8 g of fat, 126 kcal of calories, and is particularly rich in vitamin B2. In addition, it contains 4 mg of calcium, 302 mg of phosphorus, 40I.U. of vitamin A, 0.09 mg of vitamin B1, and 0.15 mg of vitamin B2. In addition, compared to other meats, chicken is rich in taste ingredients such as glutamic acid, various amino acids and ribonucleic acids, so it has a strong taste and a refreshing taste. In addition, if the chicken is slaughtered and aged for about a day, the meat becomes softer and tastes better.
과열이란 액체가 끓는점 이상의 온도에서도 끓지 않는 상태이며, 일반적으로 SHS(Superheated steam) 과열증기는 100~400℃의 고온수증기이며 보일러 안에서 발생한 증기를 같은 압력에서 가열하여 열량을 높인 것이다. 고온의 스팀이 식품표면에 균일하게 분무되어 보다 짧은 시간 가열이 가능함과 동시에 증기를 재활용하기 때문에 보다 에너지를 절약할 수 있는 신기술이다. 일반적인 가열 시 발생하는 영양소 손실을 최소화하고 식재료 고유의 맛, 향, 색, 질감 등을 최대한 유지시키며 비타민 C 산화, 갈변 현상을 억제하고 미생물을 제어하는데 효과적이다. SHS 공법은 환경에 미치는 영향이 적고, 건조효율의 향상, 폭발 및 화재 위험의 제거, 유익한 휘발성 물질의 보존 등 일반적으로 사용되는 열풍건조보다 많은 장점을 가지고 있다.Overheating is a state in which a liquid does not boil even at a temperature above the boiling point. In general, superheated steam (SHS) is high-temperature steam of 100~400℃, and the amount of heat is increased by heating the steam generated in the boiler at the same pressure. It is a new technology that can save energy more because hot steam is sprayed evenly on the food surface, allowing for shorter heating time and recycling steam at the same time. It is effective in minimizing the loss of nutrients that occur during general heating, maintaining the unique taste, aroma, color, and texture of food ingredients as much as possible, inhibiting vitamin C oxidation, browning, and controlling microorganisms. The SHS method has many advantages over general hot air drying, such as less impact on the environment, improvement of drying efficiency, elimination of explosion and fire risk, and preservation of beneficial volatile substances.
초음파는 인간의 가청주파수인 20 Hz-20 kHz의 범위를 벗어난 대역의 음을 말하는 것으로 초음파 에너지를 이용하여 미세한 입자까지 제거하는 세정기, 서로 다른 성질의 액체를 섞는 유화기 등에 사용되고 있으나, 육포 제조 시 사용하는 기술은 거의 전무한 실정이다.Ultrasound refers to the sound in the band outside the range of 20 Hz-20 kHz, which is the human audible frequency, and is used in cleaning machines to remove fine particles using ultrasonic energy, and emulsifiers to mix liquids of different properties. There is almost no technology used.
한국등록특허 제1137981호에는 콜라겐과 식이섬유가 함유된 닭고기 육포의 제조방법이 개시되어 있고, 한국등록특허 제1738874호에는 울금 함유 닭고기 육포의 제조방법이 개시되어 있으나, 본 발명의 초음파 염지 및 SHS 공법을 이용한 가금류 육포의 제조방법과는 상이하다.Korean Patent No. 1137981 discloses a method for producing chicken jerky containing collagen and dietary fiber, and Korean Patent No. 1738874 discloses a method for producing chicken jerky containing turmeric, but ultrasonic curing and SHS of the present invention It is different from the manufacturing method of poultry jerky using the method.
본 발명은 상기와 같은 요구에 의해 안출된 것으로서, 본 발명의 목적은 계육을 이용하여 육포 제조 시, 계육 특유의 누린내는 나지 않으면서 조직감 및 풍미가 우수한 계육 육포를 제조하기 위해, 염지액 제조, 계육 전처리 및 건조 등의 제조조건을 최적화하여 누린내는 제거되고 풍미 및 식감이 우수하면서 간편하게 섭취할 수 있는 계육 육포의 제조방법을 제공하는 데 있다.The present invention was conceived by the above requirements, and an object of the present invention is to prepare a chicken meat jerky with excellent texture and flavor without giving off the peculiar enjoyment of chicken meat, The aim is to provide a method of manufacturing chicken meat jerky that can be easily consumed while removing the smell by optimizing manufacturing conditions such as pretreatment and drying of chicken meat.
상기 과제를 해결하기 위해, 본 발명은 (1) 닭가슴살을 슬라이스하여 준비하는 단계; (2) 스테이크 소스, 물엿, 설탕, 토마토케첩, 굴소스 분말, 소금, 후추, 마늘분말, 스모크향 분말, 생강 분말, 감자전분 및 우스타 소스를 혼합하여 염지액을 제조하는 단계; (3) 상기 (1)단계의 준비한 닭가슴살 슬라이스와 상기 (2)단계의 염지액을 혼합한 후 초음파 처리하는 단계; (4) 상기 (3)단계의 초음파 처리한 닭가슴살 슬라이스를 SHS(superheated steam) 공법을 이용하여 열처리하는 단계; 및 (5) 상기 (4)단계의 SHS 처리한 닭가슴살 슬라이스를 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 계육 육포의 제조방법을 제공한다.In order to solve the above problems, the present invention (1) preparing by slicing chicken breast; (2) preparing a salt solution by mixing steak sauce, starch syrup, sugar, tomato ketchup, oyster sauce powder, salt, pepper, garlic powder, smoke flavor powder, ginger powder, potato starch, and Worcester sauce; (3) mixing the chicken breast slices prepared in step (1) with the curing solution of step (2) and then ultrasonicating them; (4) heat-treating the sonicated chicken breast slices of step (3) using a superheated steam (SHS) method; And (5) drying the SHS-treated chicken breast slices of the step (4), and provides a method for preparing chicken meat jerky.
또한, 본 발명은 상기 방법으로 제조된 계육 육포를 제공한다.In addition, the present invention provides a chicken meat jerky prepared by the above method.
본 발명은 계육 육포 제조 시 초음파 처리 및 SHS 공법을 융복합 처리하여 제조함으로써, 향, 색, 맛 및 식감이 더욱 증진된 육포로 제조할 수 있다. 또한, 계육 육포 제조 시 사용하는 염지액은 육포의 감칠맛 및 깊은맛을 더해주어 소비자들에게 품질 및 기호도가 우수한 계육 육포를 제공할 수 있다.The present invention can be prepared by fusion treatment of the ultrasonic treatment and the SHS method during the production of chicken meat jerky, so that the flavor, color, taste and texture can be further improved. In addition, the salted liquor used in the manufacture of chicken meat jerky adds the umami and deep taste of jerky to provide consumers with chicken jerky with excellent quality and preference.
도 1은 본 발명의 계육 육포의 제조공정을 도식화한 것이다.
도 2는 계육 육포 사진을 보여준다.
도 3은 침지 처리 또는 초음파 염지 처리 시간에 따른 염지 후 계육의 수율 변화와 건조 후 계육 수율 변화를 비교한 그래프이다.1 is a schematic diagram of the manufacturing process of chicken meat jerky according to the present invention.
Figure 2 shows a picture of chicken jerky.
3 is a graph comparing the change in yield of chicken meat after curing and the change in chicken meat yield after drying according to immersion treatment or ultrasonic curing treatment time.
본 발명의 목적을 달성하기 위하여, 본 발명은In order to achieve the object of the present invention, the present invention
(1) 닭가슴살을 슬라이스하여 준비하는 단계;(1) preparing by slicing chicken breast;
(2) 스테이크 소스, 물엿, 설탕, 토마토케첩, 굴소스 분말, 소금, 후추, 마늘분말, 스모크향 분말, 생강 분말, 감자전분 및 우스타 소스를 혼합하여 염지액을 제조하는 단계;(2) preparing a salt solution by mixing steak sauce, starch syrup, sugar, tomato ketchup, oyster sauce powder, salt, pepper, garlic powder, smoke flavor powder, ginger powder, potato starch, and Worcester sauce;
(3) 상기 (1)단계의 준비한 닭가슴살 슬라이스와 상기 (2)단계의 염지액을 혼합한 후 초음파 처리하는 단계;(3) mixing the chicken breast slices prepared in step (1) with the curing solution of step (2) and then ultrasonicating them;
(4) 상기 (3)단계의 초음파 처리한 닭가슴살 슬라이스를 SHS(superheated steam) 공법을 이용하여 열처리하는 단계; 및(4) heat-treating the sonicated chicken breast slices of step (3) using a superheated steam (SHS) method; And
(5) 상기 (4)단계의 SHS 처리한 닭가슴살 슬라이스를 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 계육 육포의 제조방법을 제공한다.(5) It provides a method for producing chicken meat jerky, characterized in that it comprises the step of drying the SHS-treated chicken breast slices in step (4).
본 발명의 계육 육포의 제조방법에서, 상기 (1)단계는 바람직하게는 닭가슴살을 7~8 mm 두께로 슬라이스하여 염지에 적합하면서 육포 제조에 적당한 두께로 세절하여 준비할 수 있었다.In the method for producing chicken meat jerky of the present invention, step (1) is preferably prepared by slicing chicken breasts to a thickness of 7 to 8 mm, suitable for curing, and slicing to a thickness suitable for preparing jerky.
또한, 본 발명의 계육 육포의 제조방법에서, 상기 (2)단계의 염지액은 바람직하게는 스테이크 소스 240~280 g, 물엿 240~270 g, 설탕 400~450 g, 토마토케첩 130~160 g, 굴소스 분말 180~220 g, 소금 60~70 g, 후추 18~24 g, 마늘분말 7~9 g, 스모크향 분말 26~30 g, 생강 분말 2~4 g, 감자전분 5~7 g 및 우스타 소스 12~16 g을 혼합하여 제조할 수 있으며, 더욱 바람직하게는 스테이크 소스 260 g, 물엿 254 g, 설탕 428 g, 토마토케첩 143 g, 굴소스 분말 200 g, 소금 64 g, 후추 21 g, 마늘분말 8 g, 스모크향 분말 28 g, 생강 분말 3 g, 감자전분 6 g 및 우스타 소스 14 g을 혼합하여 제조할 수 있다. 상기 재료 및 배합비로 제조된 염지액은 계육의 육질을 더욱 부드럽게 하고 계육의 맛 및 향과 잘 어우러져 더욱더 감칠맛과 깊은맛을 지니는 육포로 제조할 수 있었다.In addition, in the method for producing chicken meat jerky of the present invention, the salting solution of step (2) is preferably 240 to 280 g of steak sauce, 240 to 270 g of starch syrup, 400 to 450 g of sugar, 130 to 160 g of tomato ketchup, Oyster sauce powder 180-220 g, salt 60-70 g, pepper 18-24 g, garlic powder 7-9 g, smoke flavor powder 26-30 g, ginger powder 2-4 g, potato starch 5-7 g and wostard It can be prepared by mixing 12 to 16 g of sauce, more preferably steak sauce 260 g, starch syrup 254 g, sugar 428 g, tomato ketchup 143 g, oyster sauce powder 200 g, salt 64 g, pepper 21 g, garlic Powder 8 g, smoke flavor powder 28 g, ginger powder 3 g, potato starch 6 g, and can be prepared by mixing 14 g Woosta sauce. The salting solution prepared with the above ingredients and the blending ratio further softened the meat quality of the chicken meat and was well harmonized with the taste and aroma of the chicken meat, so that it could be prepared into a jerky that has more umami and deep taste.
상기 스테이크 소스는 밀가루, 토마토 분말, 소금, 식물성 유지, 전분, 소고기농축액, 간장분말, 간장, 함수포도당, 말토덱스트린, 설탕, L-글루타민산나트륨, 양파분말, 카라멜색소, 레드와인향, 후추, 토마토페이스트, 향미증진제, 향미유 및 구연산이 혼합된 것일 수 있으나, 이에 제한되지 않는다.The steak sauce is flour, tomato powder, salt, vegetable oil, starch, beef concentrate, soy sauce powder, soy sauce, water glucose, maltodextrin, sugar, sodium L-glutamate, onion powder, caramel color, red wine flavor, pepper, tomato The paste, flavor enhancer, flavor oil, and citric acid may be mixed, but is not limited thereto.
또한, 본 발명의 계육 육포의 제조방법에서, 상기 (3)단계는 바람직하게는 닭가슴살 슬라이스와 염지액을 84~87:13~16 중량비율로 혼합한 후 26~30 kHz에서 80~100분 동안 초음파 처리할 수 있으며, 더욱 바람직하게는 닭가슴살 슬라이스와 염지액을 85.71:14.29 중량비율로 혼합한 후 28 kHz에서 90분 동안 초음파 처리할 수 있다. 상기와 같은 비율로 닭가슴살 슬라이스와 염지액을 혼합하는 것이 염지액의 맛과 간이 적절하게 닭가슴살에 배어들게 하여 기호도를 높일 수 있었고, 또한, 상기와 같은 조건으로 초음파 처리하는 것이 육질을 더욱 부드럽게 하면서, 닭고기 특유의 잡내는 제거되고 기호도가 우수한 육포로 제조할 수 있었다.In addition, in the method for producing chicken meat jerky of the present invention, the step (3) is preferably 80 to 100 minutes at 26 to 30 kHz after mixing the chicken breast slices and the curing solution at a weight ratio of 84 to 87: 13 to 16 During sonication, more preferably, chicken breast slices and salted liquor may be mixed at a weight ratio of 85.71:14.29 and then sonicated at 28 kHz for 90 minutes. Mixing the chicken breast slices and the curing solution in the same ratio as described above allows the taste and liver of the curing solution to properly soak into the chicken breasts to increase the palatability. In addition, ultrasonic treatment under the above conditions makes the meat more smooth. Meanwhile, the smell peculiar to chicken was removed, and it was possible to prepare jerky with excellent palatability.
또한, 본 발명의 계육 육포의 제조방법에서, 상기 (4)단계는 바람직하게는 초음파 처리한 닭가슴살 슬라이스를 140~160℃의 SHS 공법을 이용하여 3~5분 동안 열처리할 수 있으며, 더욱 바람직하게는 150℃의 SHS 공법을 이용하여 4분 동안 열처리할 수 있다. 상기와 같은 조건으로 SHS 처리하는 것이 식감이 퍽퍽하지 않고 외관상 변화를 최소화하면서 골고루 잘 익힐 수 있었다.In addition, in the method of manufacturing chicken meat jerky of the present invention, step (4) is preferably heat-treated for 3 to 5 minutes by using the ultrasonically treated chicken breast slice using the SHS method at 140 to 160°C, more preferably It can be heat-treated for 4 minutes using the 150 ℃ SHS method. SHS treatment under the conditions as described above could be cooked well evenly while minimizing changes in the texture and appearance.
또한, 본 발명의 계육 육포의 제조방법에서, 상기 (5)단계의 건조는 바람직하게는 60~70℃에서 160~200분 동안 건조할 수 있으며, 더욱 바람직하게는 65℃에서 180분 동안 건조할 수 있다. 상기와 같은 조건으로 건조처리하여 제조된 계육 육포는 씹는 식감이 우수하면서 부드러운 육질을 느낄 수 있으면서 감칠맛이 우수한 육포로 제조할 수 있었다.In addition, in the method for producing chicken meat jerky of the present invention, the drying in step (5) may be preferably dried at 60 to 70° C. for 160 to 200 minutes, more preferably at 65° C. for 180 minutes. I can. The chicken meat jerky prepared by drying under the same conditions as described above could be prepared as a jerky with excellent chewing texture, soft meat quality, and excellent umami taste.
본 발명의 계육 육포의 제조방법은, 보다 구체적으로는The method for producing chicken meat jerky of the present invention, more specifically
(1) 닭가슴살을 7~8 mm 두께로 슬라이스하여 준비하는 단계;(1) preparing a chicken breast by slicing it into 7-8 mm thick;
(2) 스테이크 소스 240~280 g, 물엿 240~270 g, 설탕 400~450 g, 토마토케첩 130~160 g, 굴소스 분말 180~220 g, 소금 60~70 g, 후추 18~24 g, 마늘분말 7~9 g, 스모크향 분말 26~30 g, 생강 분말 2~4 g, 감자전분 5~7 g 및 우스타 소스 12~16 g을 혼합하여 염지액을 제조하는 단계;(2) Steak sauce 240-280 g, starch syrup 240-270 g, sugar 400-450 g, tomato ketchup 130-160 g, oyster sauce powder 180-220 g, salt 60-70 g, pepper 18-24 g, garlic 7 to 9 g of powder, 26 to 30 g of smoke flavor powder, 2 to 4 g of ginger powder, 5 to 7 g of potato starch, and 12 to 16 g of Woosta sauce to prepare a salt solution;
(3) 상기 (1)단계의 준비한 닭가슴살 슬라이스와 상기 (2)단계의 염지액을 84~87:13~16 중량비율로 혼합한 후 26~30 kHz에서 80~100분 동안 초음파 처리하는 단계;(3) Mixing the chicken breast slice prepared in step (1) and the salt solution of step (2) at a weight ratio of 84 to 87: 13 to 16, and ultrasonicating at 26 to 30 kHz for 80 to 100 minutes ;
(4) 상기 (3)단계의 초음파 처리한 닭가슴살 슬라이스를 140~160℃의 SHS(superheated steam) 공법을 이용하여 3~5분 동안 열처리하는 단계; 및(4) heat-treating the sonicated chicken breast slices of step (3) for 3 to 5 minutes using a superheated steam (SHS) method of 140 to 160°C; And
(5) 상기 (4)단계의 SHS 처리한 닭가슴살 슬라이스를 60~70℃에서 160~200분 동안 건조하는 단계를 포함할 수 있으며,(5) It may include the step of drying the SHS-treated chicken breast slices of step (4) at 60 to 70° C. for 160 to 200 minutes,
더욱 구체적으로는More specifically
(1) 닭가슴살을 7~8 mm 두께로 슬라이스하여 준비하는 단계;(1) preparing a chicken breast by slicing it into 7-8 mm thick;
(2) 스테이크 소스 260 g, 물엿 254 g, 설탕 428 g, 토마토케첩 143 g, 굴소스 분말 200 g, 소금 64 g, 후추 21 g, 마늘분말 8 g, 스모크향 분말 28 g, 생강 분말 3 g, 감자전분 6 g 및 우스타 소스 14 g을 혼합하여 염지액을 제조하는 단계;(2) Steak sauce 260 g, starch syrup 254 g, sugar 428 g, tomato ketchup 143 g, oyster sauce powder 200 g, salt 64 g, pepper 21 g, garlic powder 8 g, smoke flavor powder 28 g, ginger powder 3 g , Preparing a salt solution by mixing 6 g of potato starch and 14 g of Worcester sauce;
(3) 상기 (1)단계의 준비한 닭가슴살 슬라이스와 상기 (2)단계의 염지액을 85.71:14.29 중량비율로 혼합한 후 28 kHz에서 90분 동안 초음파 처리하는 단계;(3) mixing the chicken breast slices prepared in step (1) and the curing solution of step (2) at a weight ratio of 85.71:14.29 and ultrasonicating at 28 kHz for 90 minutes;
(4) 상기 (3)단계의 초음파 처리한 닭가슴살 슬라이스를 150℃의 SHS(superheated steam) 공법을 이용하여 4분 동안 열처리하는 단계; 및(4) heat-treating the sonicated chicken breast slices of step (3) for 4 minutes using a superheated steam (SHS) method at 150° C.; And
(5) 상기 (4)단계의 SHS 처리한 닭가슴살 슬라이스를 65℃에서 180분 동안 건조하는 단계를 포함할 수 있다.
(5) It may include the step of drying the SHS-treated chicken breast slices of step (4) at 65° C. for 180 minutes.
이하, 본 발명의 제조예 및 실시예를 들어 상세히 설명한다. 단, 하기 제조예 및 실시예는 본 발명을 예시하는 것일 뿐, 본 발명의 내용이 하기 제조예 및 실시예에 한정되는 것은 아니다.
Hereinafter, preparation examples and examples of the present invention will be described in detail. However, the following Preparation Examples and Examples are merely illustrative of the present invention, and the contents of the present invention are not limited to the following Preparation Examples and Examples.
제조예Manufacturing example 1: 계육 육포 1: chicken jerky
(1) 닭가슴살을 7~8 mm 두께로 슬라이스하여 준비하였다.(1) Prepared by slicing chicken breast into 7-8 mm thick.
(2) 스테이크 소스 믹스 260 g, 물엿 254 g, 백설탕 428 g, 토마토케첩 143 g, 굴소스 분말 200 g, 정제 소금 64 g, 후추분말 21 g, 마늘분말 8 g, 천연 스모크향 분말 28 g, 생강 분말 3 g, 감자전분 6 g 및 우스타 소스 14 g을 혼합하여 염지액을 제조하였다.(2) Steak sauce mix 260 g, starch syrup 254 g, white sugar 428 g, tomato ketchup 143 g, oyster sauce powder 200 g, refined salt 64 g, pepper powder 21 g, garlic powder 8 g, natural smoke flavor powder 28 g, 3 g of ginger powder, 6 g of potato starch, and 14 g of Worcester sauce were mixed to prepare a salt solution.
(3) 상기 (1)단계의 준비한 닭가슴살 슬라이스와 상기 (2)단계의 염지액을 85.71:14.29 중량비율로 혼합한 후 초음파 장치에 넣고 28 kHz에서 90분 동안 초음파 처리하였다.(3) The chicken breast slices prepared in step (1) and the curing solution of step (2) were mixed at a weight ratio of 85.71:14.29, and then put into an ultrasonic device and ultrasonicated at 28 kHz for 90 minutes.
(4) 상기 (3)단계의 초음파 처리한 닭가슴살 슬라이스를 150℃의 SHS(superheated steam) 공법을 이용하여 4분 동안 열처리하였다.(4) The sonicated chicken breast slices in step (3) were heat-treated for 4 minutes using a superheated steam (SHS) method at 150°C.
(5) 상기 (4)단계의 SHS 처리한 닭가슴살 슬라이스를 65℃에서 180분 동안 건조한 후 5℃에서 30분 동안 냉각한 후 포장하였다(도 1).
(5) The SHS-treated chicken breast slices in step (4) were dried at 65° C. for 180 minutes, cooled at 5° C. for 30 minutes, and then packaged (FIG. 1).
비교예Comparative example 1: 계육 육포 1: chicken jerky
상기 제조예 1의 방법으로 계육 육포를 제조하되, (4)단계의 SHS 처리하는 구성을 생략하고, (3)단계의 초음파 처리한 닭가슴살 슬라이스를 바로 건조한 후 냉각 및 포장하여 계육 육포를 제조하였다.
Chicken meat jerky was prepared by the method of Preparation Example 1, but the configuration of SHS treatment in step (4) was omitted, and the chicken breast slices subjected to ultrasonic treatment in step (3) were immediately dried, cooled, and packaged to prepare chicken meat jerky. .
비교예Comparative example 2. 계육 육포 2. Chicken jerky
상기 제조예 1의 방법으로 계육 육포를 제조하되, (4)단계의 SHS 처리 시 180℃의 SHS(superheated steam) 공법을 이용하여 4분 동안 열처리하여 계육 육포를 제조하였다.
The chicken meat jerky was prepared by the method of Preparation Example 1, but during the SHS treatment in step (4), the chicken meat jerky was prepared by heat treatment for 4 minutes using a superheated steam (SHS) method at 180°C.
비교예Comparative example 3. 계육 육포 3. Chicken jerky
상기 제조예 1의 방법으로 계육 육포를 제조하되, (4)단계의 SHS 처리 시 200℃의 SHS(superheated steam) 공법을 이용하여 4분 동안 열처리하여 계육 육포를 제조하였다.
The chicken meat jerky was prepared by the method of Preparation Example 1, but during the SHS treatment in step (4), the chicken meat jerky was prepared by heat treatment for 4 minutes using a superheated steam (SHS) method at 200°C.
비교예Comparative example 4. 계육 육포 4. Chicken jerky
상기 제조예 1의 방법으로 계육 육포를 제조하되, (3)단계의 초음파 처리하는 구성을 생략하고, 닭가슴살 슬라이스와 염지액을 혼합한 후 90분 동안 염지 처리한 후 SHS 처리, 건조, 냉각 및 포장하는 단계를 거쳐 계육 육포를 제조하였다.
The chicken meat jerky was prepared by the method of Preparation Example 1, but the ultrasonic treatment of step (3) was omitted, and the chicken breast slices and the salting solution were mixed and then cured for 90 minutes, followed by SHS treatment, drying, cooling, and Chicken jerky was prepared through the step of packaging.
실험방법Experiment method
1) pH1) pH
육포의 pH는 시료 5 g을 증류수로 10배(w/v) 희석하고 마쇄한 후 3,000 rpm에서 10분간 원심분리한 후 여과한 희석액을 사용하여 pH 미터(Model 340, Mettler Toledo, Switzerland)로 pH를 측정하였다.
The pH of the jerky is measured by diluting 5 g of a
2) 수분 함량2) moisture content
믹서기로 분쇄한 시료 5 g을 칭량한 후 수분 측정기(HE53, SMettler Toledo, Switzerland)로 측정하였다.
After weighing 5 g of a sample pulverized with a blender, it was measured with a moisture meter (HE53, SMettler Toledo, Switzerland).
3) 색도3) chromaticity
색도는 색차계(Chromameter, NE4000, Japan)를 이용하여 표준색판(X=82.94, Y=84.65, Z=94.34)으로 보정 후 Hunter's Lab값 즉, 밝은 정도를 나타내는 명도 L값(lightness), 붉은 정도를 나타내는 적색도 a값(redness) 및 노란 색의 정도를 나타내는 황색도 b값(yellowness)을 측정하였다.
The chromaticity is corrected with a standard color plate (X=82.94, Y=84.65, Z=94.34) using a color difference meter (Chromameter, NE4000, Japan), and then the Hunter's Lab value, that is, the brightness L value representing the degree of brightness, and the degree of redness. A value of redness indicating a value of (redness) and a value of yellowness indicating a degree of yellow color (yellowness) were measured.
4) 물성 4) physical properties
육포의 물성은 Texture analyzer(TA-XT2, Stable Micro System Co., England)를 이용하여 Two bite test방법으로 측정하였고, 경도(hardness), 탄력성(springiness), 응집성(cohesiveness)을 분석하였다. 이때의 분석조건은 stroke 20 g, test speed 2.0 mm/sec, distance 10.0 mm로 설정하여 측정하였다.
The physical properties of jerky were measured by a two bite test method using a texture analyzer (TA-XT2, Stable Micro System Co., England), and the hardness, springiness, and cohesiveness were analyzed. The analysis conditions at this time were measured by setting stroke 20 g, test speed 2.0 mm/sec, and distance 10.0 mm.
5) 제조 수율 5) Manufacturing yield
아래와 같이 제조 수율을 계산하였다. The production yield was calculated as follows.
수율(%) = 건조 후 육포의 무게 / 건조 전 원료육의 무게 × 100
Yield (%) = Weight of jerky after drying / Weight of raw meat before drying × 100
6) 수분활성도(Aw) 6) Water activity (Aw)
수분활성은 수분활성측정기(BT-RS1, Rotronic, Swiss)를 이용하여 측정하였다. 측정기의 내부 감지기 온도를 25℃로 고정하여 30분 간격으로 측정기의 상대습도를 읽었으며, 상대습도의 끝자리 수가 30분 동안 변동이 없을 때를 최종점으로 하였다.
Water activity was measured using a water activity meter (BT-RS1, Rotronic, Swiss). The temperature of the internal sensor of the measuring instrument was fixed at 25°C, and the relative humidity of the measuring instrument was read every 30 minutes, and the final point was when the number of digits of the relative humidity did not change for 30 minutes.
7) 관능평가 7) Sensory evaluation
육포의 관능평가를 위해 20~60세 100여 명을 대상으로 실험목적 및 항목들을 대해 충분히 설명하였고, 훈련과정을 거친 다음 7점 척도법으로 관능평가를 실시하였다.
For the sensory evaluation of jerky, the objectives and items of the experiment were sufficiently explained for 100 people aged 20-60 years old, and sensory evaluation was conducted on a 7-point scale after training.
실시예Example 1. 초음파 처리에 따른 계육의 이화학적 특성 1. Physicochemical Characteristics of Chicken Meat by Ultrasonic Treatment
제조예 1의 방법으로 (3)단계의 초음파 처리한 계육과 초음파 처리하지 않고 염지액에 침지한 계육을 가지고 이화학적 특성을 비교하였다. pH 및 보수력을 측정한 결과, pH 및 보수력은 침지 및 초음파 처리 시간이 길어질수록 증가하는 경향을 나타내었다. 또한, 침지 12시간과 초음파 90분 처리한 계육을 비교하였을 때, 초음파 처리한 계육이 pH 및 보수력이 더 높게 나타났다(표 1).The physicochemical properties were compared between the sonicated chicken meat in step (3) and the chicken meat immersed in a salt solution without sonication by the method of Preparation Example 1. As a result of measuring the pH and water holding capacity, the pH and water holding capacity tended to increase as the immersion and ultrasonic treatment time increased. In addition, when comparing the chicken meat treated with 12 hours of soaking and 90 minutes of ultrasonication, the pH and water holding capacity of the ultrasonicated chicken meat were higher (Table 1).
또한, 침지 수율 및 초음파 처리 수율을 시간별로 비교한 결과, 초음파 90분간 처리했을 경우가 24시간 침지하였을 경우에 비해 수율이 더 높게 나타났다. 또한, 단순 침지 또는 초음파 처리하여 염지한 닭고기를 건조한 후 수율을 측정한 경우도 초음파 처리한 시료가 단순 침지한 시료에 비해 더 높게 나타남을 확인할 수 있었다(도 3). 따라서, 염지 시 초음파 처리한 후 건조하여 육포를 제조하는 것이 제조 수율을 높일 수 있음을 확인할 수 있었다.In addition, as a result of comparing the immersion yield and the sonication yield by time, the case of ultrasonic treatment for 90 minutes showed higher yield than the case of immersion for 24 hours. In addition, even when the yield was measured after drying the salted chicken by simple immersion or ultrasonic treatment, it was confirmed that the sonicated sample appeared higher than that of the simple immersed sample (FIG. 3). Therefore, it was confirmed that the production yield can be increased by sonicating and drying the jerky during curing.
실시예Example 2. 계육 육포의 이화학적 특성비교 2. Comparison of Physicochemical Characteristics of Chicken Jerky
제조예 1과 비교예들의 방법으로 제조된 계육 육포의 이화학적 특성을 비교한 결과는 하기 표 2와 같다. 그 결과 시판 육포인 대조군과 비교하여 본 발명의 계육 육포의 육포두께 및 pH는 유사한 수치를 나타내었다. 염도의 경우 SHS(superheated steam) 처리 온도가 높아질수록 증가하는 경향을 나타내었고, 제조예 1의 조건으로 SHS 처리한 육포가 가장 낮은 함량을 나타내었다. 또한, 초음파 처리한 후 SHS 처리하지 않고 건조하여 제조된 비교예 1의 육포는 건조 수율이 가장 낮게 나타남을 확인할 수 있었다.The results of comparing the physicochemical properties of chicken meat jerky prepared by the method of Preparation Example 1 and Comparative Examples are shown in Table 2 below. As a result, the jerky thickness and pH of the chicken jerky jerky of the present invention showed similar values compared to the commercially available jerky control. Salinity showed a tendency to increase as the SHS (superheated steam) treatment temperature increased, and the SHS-treated jerky was the lowest content under the conditions of Preparation Example 1. In addition, it was confirmed that the jerky of Comparative Example 1 prepared by drying without SHS treatment after ultrasonic treatment showed the lowest dry yield.
또한, 색도의 경우 시판 육포인 대조군에 비해 제조예 1 및 비교예들이 명도및 황색도는 더 낮은 경향을 나타내었고, 적색도는 대조군 및 제조예 1의 육포가 가장 높게 나타났다.In addition, in the case of chromaticity, the brightness and yellowness of Preparation Example 1 and Comparative Examples were lower than those of the commercially available jerky control group, and the redness of the control and Preparation Example 1 was the highest.
계육 육포의 물성을 평가한 결과, 비교예들에 비해 제조예 1의 계육 육포가 경도가 가장 낮게 나타남을 확인할 수 있었다. 또한, 초음파 처리한 후 SHS 처리하지 않고 건조하여 제조된 비교예 1의 계육 육포는 경도 및 탄력성이 가장 높게 나타났다(표 4).As a result of evaluating the physical properties of chicken meat jerky, it was confirmed that the hardness of the chicken meat jerky of Preparation Example 1 was the lowest compared to the comparative examples. In addition, the chicken meat jerky of Comparative Example 1 prepared by drying without SHS treatment after ultrasonic treatment showed the highest hardness and elasticity (Table 4).
실시예Example 3. 초음파 및 3. Ultrasound and SHSSHS 처리에 따른 계육 육포의 관능검사 Sensory test of chicken jerky according to treatment
초음파 및 SHS 처리에 따른 계육 육포를 가지고 관능검사를 실시하였다.Sensory evaluation was performed with chicken meat jerky according to ultrasound and SHS treatment.
그 결과, 비교예 1과 같이 SHS 처리하지 않고 초음파 처리하여 제조한 계육 육포와 비교예 4와 같이 초음파 처리하지 않고 SHS 처리하여 제조한 계육 육포에 비해 제조예 1과 같이 초음파와 SHS를 모두 처리하여 계육 육포를 제조하는 것이 붉은색이 더 선명하고 향, 맛, 조직감 및 전체적 기호도에서 가장 선호한다는 것을 확인할 수 있었다.As a result, compared to the chicken meat jerky prepared by ultrasonic treatment without SHS treatment as in Comparative Example 1 and the chicken meat jerky prepared by SHS treatment without ultrasonic treatment as in Comparative Example 4, both ultrasonic and SHS were treated as in Preparation Example 1. It was confirmed that making chicken jerky is more vivid in red color and is most preferred in aroma, taste, texture, and overall acceptability.
실시예Example 4. 4. SHSSHS 처리 조건에 따른 계육 육포의 관능검사 Sensory evaluation of chicken jerky according to processing conditions
상기 제조예 1의 방법으로 제조된 계육 육포와 비교예 2 및 3의 계육 육포를 가지고 관능검사를 실시한 결과는 하기 표 7과 같다.The results of a sensory test using the chicken meat jerky prepared by the method of Preparation Example 1 and the chicken meat jerky of Comparative Examples 2 and 3 are shown in Table 7 below.
그 결과, 색과 향에 대한 기호도에서는 큰 차이를 나타내지 않았으나, 맛, 조직감 및 전체적 기호도에서는 제조예 1의 계육 육포가 가장 높은 점수를 나타내었다. SHS 처리 조건이 150℃를 초과할 경우, 계육이 잘 익지만 살이 뻣뻣해져 식감과 맛이 감소하는 문제점이 있음을 확인할 수 있었다. 따라서, 계육 육포 제조 시 150℃에서 4분간 SHS 열처리하는 것이 맛 및 식감이 우수하여 가장 적합한 것으로 확인되었다.
As a result, there was no significant difference in preference for color and aroma, but chicken jerky of Preparation Example 1 showed the highest score in taste, texture and overall preference. When the SHS treatment conditions exceeded 150°C, it was confirmed that the chicken meat is well cooked, but the flesh becomes stiff, resulting in a decrease in texture and taste. Therefore, it was confirmed that the SHS heat treatment at 150° C. for 4 minutes during the manufacture of chicken meat jerky is the most suitable because of its excellent taste and texture.
실시예Example 5. 5. 염지액Salt solution 배합비에 따른 계육 육포의 관능검사 Sensory test of chicken meat jerky according to mixing ratio
상기 제조예 1의 방법으로 제조된 계육 육포와 상기 제조예 1의 방법으로 계육 육포를 제조하되, (2)단계의 염지액의 재료 배합비를 달리하여 제조된 계육 육포(비교예 5 및 6)를 가지고 7점 척도법으로 관능검사를 실시하였다.The chicken meat jerky prepared by the method of Preparation Example 1 and the chicken meat jerky prepared by the method of Preparation Example 1, but the chicken meat jerky (Comparative Examples 5 and 6) prepared by varying the material mixing ratio of the salt solution in step (2) The sensory test was conducted on a 7-point scale.
그 결과, 비교예들에 비해 제조예 1의 계육 육포가 향, 맛, 조직감 및 전체적인 기호도에서 가장 높은 점수를 나타내어, 제조예 1의 염지액으로 계육 육포를 제조하는 것이 가장 적합한 것으로 확인되었다.As a result, compared to Comparative Examples, the chicken meat jerky of Preparation Example 1 showed the highest score in aroma, taste, texture and overall acceptability, and it was confirmed that it was most suitable to prepare the chicken meat jerky with the salting solution of Preparation Example 1.
Claims (4)
(2) 스테이크 소스 240~280 g, 물엿 240~270 g, 설탕 400~450 g, 토마토케첩 130~160 g, 굴소스 분말 180~220 g, 소금 60~70 g, 후추 18~24 g, 마늘분말 7~9 g, 스모크향 분말 26~30 g, 생강 분말 2~4 g, 감자전분 5~7 g 및 우스타 소스 12~16 g을 혼합하여 염지액을 제조하는 단계;
(3) 상기 (1)단계의 준비한 닭가슴살 슬라이스와 상기 (2)단계의 염지액을 84~87:13~16 중량비율로 혼합한 후 28 kHz에서 80~100분 동안 초음파 처리하는 단계;
(4) 상기 (3)단계의 초음파 처리한 닭가슴살 슬라이스를 140~160℃의 SHS(superheated steam) 공법을 이용하여 3~5분 동안 열처리하는 단계; 및
(5) 상기 (4)단계의 SHS 처리한 닭가슴살 슬라이스를 60~70℃에서 160~200분 동안 건조하는 단계를 포함하여 제조하는 것을 특징으로 하는 계육 육포의 제조방법.(1) preparing a chicken breast by slicing it into 7-8 mm thick;
(2) Steak sauce 240-280 g, starch syrup 240-270 g, sugar 400-450 g, tomato ketchup 130-160 g, oyster sauce powder 180-220 g, salt 60-70 g, pepper 18-24 g, garlic 7 to 9 g of powder, 26 to 30 g of smoke flavor powder, 2 to 4 g of ginger powder, 5 to 7 g of potato starch, and 12 to 16 g of Woosta sauce to prepare a salt solution;
(3) mixing the chicken breast slices prepared in step (1) and the salt solution of step (2) in a weight ratio of 84 to 87:13 to 16, and ultrasonicating them at 28 kHz for 80 to 100 minutes;
(4) heat-treating the sonicated chicken breast slices of step (3) for 3 to 5 minutes using a superheated steam (SHS) method of 140 to 160°C; And
(5) A method for producing chicken meat jerky, characterized in that it comprises drying the SHS-treated chicken breast slices of step (4) at 60 to 70° C. for 160 to 200 minutes.
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