TW201815295A - Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off - Google Patents
Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off Download PDFInfo
- Publication number
- TW201815295A TW201815295A TW105134900A TW105134900A TW201815295A TW 201815295 A TW201815295 A TW 201815295A TW 105134900 A TW105134900 A TW 105134900A TW 105134900 A TW105134900 A TW 105134900A TW 201815295 A TW201815295 A TW 201815295A
- Authority
- TW
- Taiwan
- Prior art keywords
- vacuum
- chicken
- edible
- marinade
- raw
- Prior art date
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
本發明係關於雞肉醃製方法，且特別關於一種雞肉真空醃製方法，使雞肉在烹調過程中能增進食用時的口感效果，而無須進行醃製即可入味之目的者。 The invention relates to a method for marinating chicken meat, and in particular to a method for marinating chicken meat in vacuum, so that the chicken meat can enhance the mouthfeel effect during eating without the need for marinating to taste.
按，中國人常以「民以食為天」來表示我們對飲食的注重，而每人每天都離不開吃，為了滿足人類對美食的慾望，人類在飲食上的革命開始展開，從所謂的「吃飽」到「吃好」；再到「吃出健康」的時代逐漸轉變，現代人為了飲食上的健康，多以清蒸、火烤來取代過去的油炸、油炒，或是減少食鹽、醬油等添加物，使所攝取之鈉含量更為減少而有利於人體健康。 According to the Chinese, we often use "food as the sky" to show our attention to diet, and everyone can not do without food every day. In order to satisfy the human desire for food, the revolution in human diet began. "Eat from full" to "Eat well"; the era of "eat healthy" gradually changes. For the health of the diet, modern people use steaming and grilling to replace the past fried, fried, or reduced. Additives such as salt and soy sauce reduce the intake of sodium and are beneficial to human health.
中國食品美味與香料、調味料的關係相當密切，香料與調味料會帶來味覺與嗅覺的刺激，可增進食慾、提高食品經濟價值，同時具有殺菌、防腐、著色及掩蓋食品不良氣味之功能。歐洲人早期使用香料，大都在醫療上，然後逐漸被科學家發現許多香料本身具有強烈的抗菌性、抗氧化性及生理作用的功能；因此，才被應用在保存食物上。 The deliciousness of Chinese food is closely related to spices and seasonings. Spices and seasonings can stimulate the sense of taste and smell, which can increase appetite and increase the economic value of food. At the same time, it has the functions of sterilization, antiseptic, coloring and masking the bad smell of food. Europeans used spices in the early days, mostly in medicine, and gradually scientists discovered that many spices have strong antibacterial, antioxidant, and physiological functions; therefore, they were only used to preserve food.
在日常飲食中，肉類係人體所需之蛋白質的主要來源，尤其是禽類 (如：雞、鴨、鵝、豬)，係國人接受度最高之肉類，亦為目前肉類市場最主要之產品，一般禽類肉最常見的料理方式是以烘烤或燻烤方式來處理，其主要是將屠宰清洗過後的禽類，整體外表面均勻塗抹上醬汁或調味料而進行醃製作業，再直接進行烘烤或燻烤，使醬汁或調味料滲入禽類內，或者，將禽類整體剖開後，在禽類整體內外均勻塗抹上醬汁或調味料，直接進行烘烤或燻烤，使禽類肉整體內外均能吸收醬汁或調味料，以增進食用口感。 In the daily diet, meat is the main source of protein required by the human body, especially poultry (such as chicken, duck, goose, pig). It is the most accepted meat in China and is also the most important product in the current meat market. The most common cooking method for poultry meat is roasting or fumigation. The main method is to apply the sauce or seasoning to the whole outer surface of the poultry after slaughtering and washing, and then marinate it, and then directly roast it. Or smoke roasting, so that the sauce or seasoning penetrates into the poultry, or after the whole bird is cut open, apply the sauce or seasoning evenly inside and outside the whole poultry, and then directly roast or smoke roast, so that the whole poultry meat is uniform inside and outside. Can absorb sauces or seasonings to enhance the taste.
然，據上述可得知，一般肉製品之傳統烹調方式均須另外藉由添加醬汁或調味料進行調配醃製才能達到入味效果，不僅浪費烹調過程時間，且於食用上之衛生及健康有待疑慮，實為一大弊端問題，而亟待加以改良。 However, according to the above, it is known that the traditional cooking methods of general meat products must be prepared by adding sauces or seasonings to achieve the flavor effect, which not only wastes the cooking process time, but also needs to be hygienic and healthy in food. Doubt is indeed a major problem and needs to be improved.
本發明人有鑑於此，並且依據多年從事此領域的相關經驗，細心觀察及研究，並配合學理運用，進而提出一種合理且有效之本發明。 In view of this, the inventor has based on years of relevant experience in this field, carefully observes and researches, and cooperates with scientific applications to propose a reasonable and effective invention.
本發明之主要目的係在於：提供一種關於雞肉醃製方法，且特別關於一種雞肉真空醃製方法，使雞肉在烹調過程中能增進食用時的口感效果，而無須進行醃製即可入味之目的。 The main purpose of the present invention is to provide a method for marinating chicken, and in particular, a method for marinating chicken in vacuum, so that the chicken can enhance the mouthfeel effect during eating without the need for marinating to taste. .
本發明之雞肉真空醃製方法，其配方係包括：a)備料步驟，係選自190-210公克範圍的水、5-7公克範圍的鹽與5-7公克範圍的胡椒等原料； b)加熱混合步驟，將水、鹽與胡椒等原料進行加熱攪拌而達到混合均勻狀態，藉以調配製成之食用醃料；c)塗料步驟，係選自950-1050公克範圍的生雞肉，並將該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙處；d)真空醃製步驟，將塗有該些食用醃料之生雞肉置入於外來的真空滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入；e)重覆真空醃製步驟，當塗有該些食用醃料之生雞肉置入於該真空滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，其進行抽真空時間係介於8-12分鐘範圍；之後，再停止抽真空作業，其停止抽真空時間係介於8-12分鐘範圍；藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，藉以達到真空醃製效果；f)烤熟步驟，將真空醃製後的該生雞肉立即放入於外來的加熱裝置內而進行烤熟作業，當該生雞肉受到該加熱裝置的燒烤時，使原本該生雞肉內所滲入的該些食用醃料受高溫影響而慢慢散發出味道與香氣；及g)急速冷凍步驟，將烤熟步驟後的該熟雞肉立即放入於外來的冷凍設備而進行急速冷凍處理，使該熟雞肉之外皮部表面及外皮部表面的孔隙於低溫環境下急速凍結，抑制細菌孳生及保留該熟雞肉內部所滲入的該些 食用醃料其香味不流失之效果者。 The method for vacuum marinating chicken meat according to the present invention includes the following steps: a) a preparation step, which is selected from raw materials such as water in the range of 190-210 g, salt in the range of 5-7 g, and pepper in the range of 5-7 g; b) The heating and mixing step is to heat and stir raw materials such as water, salt, and pepper to achieve a homogeneous state, so as to prepare an edible marinade; c) a coating step, which is selected from 950-1050 grams of raw chicken, and The edible marinade is evenly coated on the surface of the outer skin of the raw chicken and the pores formed on the surface of the outer skin; d) the vacuum marinating step, placing the raw chicken coated with the edible marinade in an external vacuum tumbler Inside, the vacuum tumbler is used for vacuuming operation, so that the inside of the machine is in a vacuum state, so that the pores on the surface of the outer skin of the raw chicken placed in the machine will be enlarged for the infiltration of the edible marinades; e) repeated vacuum marinating In the manufacturing step, when the raw chicken meat coated with the edible marinade is placed in the vacuum tumbler, the vacuum tumbler is used to perform the vacuum operation to make the machine in a vacuum state, and the vacuuming time is between 8-12 Minute range; after The vacuum-stop operation is in the range of 8-12 minutes; by doing this, the action is repeated 4 times, so that the edible marinades can be infiltrated in stages to reach the full penetration of the raw chicken. So as to achieve the effect of vacuum marinating; f) the roasting step, the raw chicken after the vacuum marinating is immediately placed in an external heating device for roasting operation, when the raw chicken is grilled by the heating device, The edible marinade originally infiltrated into the raw chicken is slowly exuded in taste and aroma under the influence of high temperature; and g) the rapid freezing step, the cooked chicken after the roasting step is immediately placed in an external freezing device The rapid freezing treatment rapidly freezes the outer skin surface and the pores of the outer skin surface of the cooked chicken in a low temperature environment, inhibits the breeding of bacteria, and retains the effect of the flavor of the edible marinade infiltrated into the cooked chicken without losing its flavor. By.
其中至步驟c)時，該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙之前，須先對該生雞肉進行清洗處理；其中至步驟f)時，其中該生雞肉放入加熱裝置內進行加熱烤熟處理時，其加熱溫度係介於170℃~190℃範圍之間；而其以加熱溫度180℃對該生雞肉進行加熱烤熟處理的效果為最佳者；其中至步驟g)時，該熟雞肉進行急速冷凍處理時，其冷凍溫度係介於-35℃~-45℃範圍之間；而其以冷凍溫度-40℃對該肉層進行急速冷凍處理的效果為最佳者；其中至步驟g)後更具有一步驟h)包裝步驟，係將急速冷凍後的該熟雞肉置入一無菌真空袋中，施予真空處理而將該無菌真空袋內抽至真空狀態並瞬間封裝；一種雞肉真空醃製方法，其包括下列步驟：a)備料步驟，係選自190-210公克範圍的水、5-7公克範圍的鹽與5-7公克範圍的胡椒等原料；b)加熱混合步驟，將水、鹽與胡椒等原料進行加熱攪拌而達到混合均勻狀態，藉以調配製成之食用醃料；c)塗料步驟，係選自950-1050公克範圍的生雞肉，並將該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙處；d)真空醃製步驟，將塗有該些食用醃料之生雞肉置入於外來的真空 滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入；e)重覆真空醃製步驟，當塗有該些食用醃料之生雞肉置入於該真空滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，其進行抽真空時間係介於8-12分鐘範圍；之後，再停止抽真空作業，其停止抽真空時間係介於8-12分鐘範圍；藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，藉以達到真空醃製效果；及f)急速冷凍步驟，將該生雞肉立即放入於外來的冷凍設備而進行急速冷凍處理，使該生雞肉之外皮部表面及外皮部表面的孔隙於低溫環境下急速凍結，抑制細菌孳生及保留該生雞肉內部所滲入的該些食用醃料其香味不流失之效果者；其中至步驟c)時，該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙之前，須先對該雞肉進行清洗處理；其中至步驟f)時，該熟雞肉進行急速冷凍處理時，其冷凍溫度係介於-35℃~-45℃範圍之間；而其以冷凍溫度-40℃對該肉層進行急速冷凍處理的效果為最佳者；其中至步驟f)後更具有一步驟g)包裝步驟，係將急速冷凍後的該生雞肉熟成品置入一無菌真空袋中，施予真空處理而將該無菌真空袋內抽 至真空狀態並瞬間封裝。 Wherein to step c), before the edible marinade is evenly spread on the surface of the outer skin portion of the raw chicken and the pores formed on the surface of the outer skin portion, the raw chicken must be cleaned; and from step f), where When the raw chicken is placed in a heating device for heating and roasting, the heating temperature is in the range of 170 ° C to 190 ° C; and the effect of heating and roasting the raw chicken at a heating temperature of 180 ° C is the most effective. Wherein, to step g), when the cooked chicken is subjected to rapid freezing treatment, the freezing temperature is in a range of -35 ° C to -45 ° C; and the meat layer is rapidly frozen at a freezing temperature of -40 ° C. The effect of freezing treatment is the best; there is a step h) after step g), which is a step of packaging. The frozen chicken is placed in a sterile vacuum bag, and the vacuum is applied to the sterile vacuum. The bag is evacuated to a vacuum state and sealed instantaneously; a method for vacuum curing chicken, comprising the following steps: a) a preparation step, which is selected from the range of 190-210 g water, 5-7 g salt and 5-7 g Range of raw materials such as pepper; b) heating mixing step , Heating, stirring, water, salt, pepper and other raw materials to achieve a homogeneous state, so as to prepare the edible marinade prepared; c) the coating step is selected from 950-1050 grams of raw chicken meat, and the edible marinade Apply evenly on the surface of the outer skin of the raw chicken and the pores formed on the surface of the outer skin; d) vacuum curing step, put the raw chicken coated with the edible marinade in an external vacuum tumbler and use The vacuum tumbler performs a vacuuming operation so that the inside of the machine is in a vacuum state, so that the pores on the surface of the outer skin of the raw chicken placed in the machine are enlarged to allow the edible marinades to infiltrate; e) repeating the vacuum marinating step, When the raw chicken meat coated with the edible marinade is placed in the vacuum tumbler, the vacuum tumbler is used to perform the vacuum operation to make the machine in a vacuum state, and the vacuuming time is in the range of 8-12 minutes; After that, the vacuum pumping operation is stopped, and the vacuum pumping stop time is in the range of 8-12 minutes; by doing this, the action is repeated 4 times, so that the edible marinades can be infiltrated in stages to achieve full penetration and spread over the Raw chicken Inside, so as to achieve the effect of vacuum marinating; and f) a rapid freezing step, the raw chicken is immediately placed in an external freezing device for rapid freezing treatment, so that the surface of the outer skin and the surface of the outer skin of the raw chicken is kept at a low temperature Those who are rapidly frozen in the environment, inhibit the growth of bacteria, and retain the effect of the flavor of the edible marinade infiltrated into the raw chicken; in step c), the edible marinade is evenly coated on the raw chicken skin Before the pores formed on the surface of the outer skin and the outer skin, the chicken must be cleaned; during step f), when the cooked chicken is subjected to rapid freezing treatment, the freezing temperature is between -35 ° C and -45 ° C. Range; and the effect of the rapid freezing treatment of the meat layer at a freezing temperature of -40 ° C is the best; among them, there is a step g) after the step f), a packaging step, which is a quick freezing of the raw meat. The cooked chicken meat product is put into a sterile vacuum bag, and a vacuum treatment is applied to evacuate the inside of the sterile vacuum bag to a vacuum state and instantaneously seal it.
本發明之主要目的功效在於：提供係關於雞肉醃製方法，且特別關於一種雞肉真空醃製方法，使雞肉在烹調過程中能增進食用時的口感效果，而無須進行醃製即可入味之目的；首先，先調配出該食用醃料，而該食用醃料係選自200公克範圍的水、6公克範圍的鹽與6公克範圍的胡椒等原料(此為最佳比例)，進行加熱攪拌而達到混合均勻狀態，致使該食用醃料呈現獨特風味，並將該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙處，而該生雞肉係選自1000公克重量為最佳者；再將塗有該些食用醃料之生雞肉置入於外來的真空滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入，其進行抽真空時間係以10分鐘為最佳時間者；之後，再停止抽真空作業，其停止抽真空時間係以10分鐘為最佳時間者；藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，能達到該食用醃料能以不同的比例滲入於該些生雞肉內部各處，藉以達到真空醃製效果；之後再進行烤熟步驟與急速冷凍步驟等步驟；或者，直接進行急速冷凍步驟；使該雞肉或該生雞肉之外皮部表面及外皮部表面的孔隙於低溫環境下急速凍結抑制細菌孳生及保留該熟雞肉或該生雞肉內部所滲入的該些食用醃料其香味不流失；當食用者欲食用該熟雞肉時，只要將該冷凍的熟雞肉置入於微波爐而 進行加熱微波後，於加熱微波過程中，該熟雞肉內部所滲入的該些食用醃料受到加熱溫度的影響而慢慢再散發出味道與香氣，或者，將該冷凍的生雞肉置入於加熱裝置內進行烘烤，烘烤或烹調過程中，無須對該生雞肉進行添加醬汁或調味料動作，藉由加熱高溫影響而使原本該生雞肉內所滲入的該些食用醃料慢慢散發出味道與香氣，以供食用者欲食用該熟雞肉時，使該熟雞肉的內部各處散發出不同比例重淡的味道與香氣，而無須對該熟雞肉進行添加醬汁或調味料動作，即可入味及增進口感之目的。 The main purpose and effect of the present invention is to provide a method for marinating chicken, and more particularly, to a method for marinating chicken in vacuum, so that the chicken can enhance the mouthfeel effect during eating without the need to marinate to taste ; First, prepare the edible marinade, and the edible marinade is selected from 200 grams of water, 6 grams of salt, and 6 grams of pepper and other raw materials (this is the best ratio), heat and stir to Reach a uniform state, so that the edible marinade presents a unique flavor, and the edible marinade is evenly coated on the surface of the outer skin portion of the raw chicken and the pores formed on the outer skin portion, and the raw chicken is selected from 1000 g The weight is the best; then the raw chicken coated with the edible marinade is placed in an external vacuum tumbler, and the vacuum tumbler is used to perform the vacuum operation, so that the inside of the machine is in a vacuum state. The pores on the outer skin of raw chicken are enlarged to allow the edible marinades to infiltrate. The vacuum time is 10 minutes. After that, the vacuum is stopped. The best time for stopping the vacuuming is 10 minutes; by doing this, the action is repeated 4 times, so that the edible marinades can be infiltrated in stages to reach the full penetration inside the raw chicken. It is achieved that the edible marinade can be penetrated into the inside of the raw chickens in different proportions so as to achieve the effect of vacuum marinating; thereafter, the roasting step and the quick freezing step are performed; or the quick freezing step is directly performed; The pores of the outer surface of the chicken or the raw chicken and the pores on the outer surface of the chicken are rapidly frozen in a low temperature environment to inhibit the breeding of bacteria and retain the flavor of the cooked chicken or the edible marinade infiltrated into the raw chicken; When you want to eat the cooked chicken, just put the frozen cooked chicken in a microwave oven and perform microwave heating. During the microwave heating process, the edible marinade penetrated into the cooked chicken is slowly affected by the heating temperature. Re-emit the taste and aroma, or put the frozen raw chicken in a heating device for baking, during the baking or cooking process, the raw chicken does not need to be The sauce or seasoning is added, and the edible marinade originally infiltrated into the raw chicken slowly emits a taste and aroma by the influence of heating and high temperature, so that when the consumer wants to eat the cooked chicken, the The cooked chicken meat emits different proportions of lighter taste and aroma, without the need to add sauce or seasoning to the cooked chicken meat, it can taste and enhance the sense of import.
S1~S8‧‧‧流程步驟 S1 ~ S8‧‧‧‧Process steps
S10~S70‧‧‧流程步驟 S10 ~ S70‧‧‧Process steps
第1圖係本發明雞肉真空醃製方法之步驟流程圖。 FIG. 1 is a flowchart of the steps of the vacuum marinating method for chicken meat according to the present invention.
第2圖係本發明雞肉真空醃製方法之另一步驟流程圖。 FIG. 2 is a flowchart of another step of the vacuum curing method for chicken meat according to the present invention.
第3圖係本發明雞肉真空醃製方法之成分配方示意圖。 FIG. 3 is a schematic diagram of the ingredient formula of the vacuum curing method for chicken meat according to the present invention.
為使 貴審查委員對本發明目的、特徵及功效能夠有更進一步之瞭解與認識，以下茲請配合【圖式簡單說明】詳述如后： In order to allow your reviewers to further understand and understand the purpose, features, and effects of the present invention, the following please cooperate with [Simplified Description of the Drawings] as detailed below:
請參閱第1圖所示，為本發明「雞肉真空醃製方法」，其中該雞肉真空醃製方法，包括下列步驟：步驟S1：備料步驟，係選自190-210公克範圍的水、5-7公克範圍的鹽與5-7公克範圍的胡椒等原料；其中至步驟S1時，所選自的190-210公克範圍的水係以200公克為最佳 者；所選自的5-7公克範圍的鹽係以6公克為最佳者；與所選自的5-7公克範圍的胡椒係以6公克為最佳者；步驟S2：加熱混合步驟，將水、鹽與胡椒等原料進行加熱攪拌而達到混合均勻狀態，藉以調配製成之食用醃料；步驟S3：塗料步驟，係選自950-1050公克範圍的生雞肉，並將該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙處；其中至步驟S3時，所選自的950-1050公克範圍的生雞肉係以1000公克為最佳者；而該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙之前，須先對該生雞肉進行清洗處理；步驟S4：真空醃製步驟，將塗有該些食用醃料之生雞肉置入於外來的真空滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入；步驟S5：重覆真空醃製步驟，當塗有該些食用醃料之生雞肉置入於該真空滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，其進行抽真空時間係介於8-12分鐘範圍；之後，再停止抽真空作業，其停止抽真空時間係介於8-12分鐘範圍；藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，藉以達到真空醃製效果；其中至步驟S5時，當進行抽真空作業係介於8-12分鐘時間範圍內，並 以10分鐘進行抽真空處理為最佳時間者；而停止抽真空作業係介於8-12分鐘範圍，並以10分鐘停止抽真空處理為最佳時間者；藉由重覆動作4次的真空醃製作業過程中，由於第一次進行抽真空作業，雖使該些生雞肉之外皮部表面的孔隙產生放大，而讓塗設於該些生雞肉之外皮部表面的食用醃料得以經由該生雞肉之外皮部表面的孔隙產生放大現象慢慢的滲入於該些生雞肉內部，但為了不讓該食用醃料一次完成滲透於該些生雞肉內部，因此，將抽真空時間設定為10分鐘，再進行停止抽真空作業，時間設定為10分鐘，利用這停止抽真空作業10分鐘內，讓滲入於該些生雞肉內部所停留的食用醃料能與該生雞肉的肉汁能慢慢混合；之後，再重覆進行第二次進行抽真空作業，再度讓該些生雞肉之外皮部表面的孔隙產生放大，而讓塗設於該些生雞肉之外皮部表面未滲入的食用醃料經由該生雞肉之外皮部表面的孔隙產生放大現象慢慢的滲入於該些生雞肉內部，而原本滲入於該生雞肉內部的食用醃料接著更進一步往該生雞肉內部持續滲入後，再進行第二次的停止抽真空作業，藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，又能達到該食用醃料能以不同的比例滲入於該些生雞肉內部各處，藉以達到真空醃製效果；步驟S6：烤熟步驟，將真空醃製後的該生雞肉立即放入於外來的加熱裝置內而進行烤熟作業，當該生雞肉受到該加熱裝置的燒烤時，使原本該生雞肉內所滲入的該些食用醃料受高溫影響而慢慢散發出味道與香氣； 其中至步驟S6時，其中該生雞肉放入加熱裝置內進行加熱烤熟處理時，其加熱溫度係介於170℃~190℃範圍之間；而其以加熱溫度180℃對該生雞肉進行加熱烤熟處理的效果為最佳者；而該加熱裝置係為火爐、煙燻機、烤箱、烤窯或烤肉爐之任一者；及步驟S7：急速冷凍步驟，將烤熟步驟後的該熟雞肉立即放入於外來的冷凍設備而進行急速冷凍處理，使該熟雞肉之外皮部表面及外皮部表面的孔隙於低溫環境下急速凍結，抑制細菌孳生及保留該熟雞肉內部所滲入的該些食用醃料其香味不流失之效果者；其中至步驟S7時，該熟雞肉進行急速冷凍處理時，其冷凍溫度係介於-35℃~-45℃範圍之間；而其以冷凍溫度-40℃對該肉層進行急速冷凍處理的效果為最佳者；而該冷藏設備係為冰箱或冷藏櫃之任一者；再者，其中至步驟S7後更具有一步驟S8：包裝步驟，係將急速冷凍後的該熟雞肉置入一無菌真空袋中，施予真空處理而將該無菌真空袋內抽至真空狀態並瞬間封裝；經由以上所述得知，首先，先調配出該食用醃料，而該食用醃料係選自200公克範圍的水、6公克範圍的鹽與6公克範圍的胡椒等原料(此為最佳比例)，進行加熱攪拌而達到混合均勻狀態，致使該食用醃料呈現獨特風味，並將該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙處，而該生雞肉係選自1000公克重量為最佳者；再將塗有該些食用醃料之生雞肉置入於外來的真空滾揉機內，利用真空滾揉機進行抽真空作業， 使機內呈真空狀態，讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入，其進行抽真空時間係以10分鐘為最佳時間者；之後，再停止抽真空作業，其停止抽真空時間係以10分鐘為最佳時間者；藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，藉以達到真空醃製效果；接者，將真空醃製後的該生雞肉立即放入於外來的加熱裝置內而進行烤熟作業，當該生雞肉受到該加熱裝置的燒烤時，由於重覆進行真空醃製步驟4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，又能達到該食用醃料能以不同的比例滲入於該些生雞肉內部各處，而無須對該生雞肉進行添加醬汁或調味料動作，使原本該生雞肉內所滲入的該些食用醃料受高溫影響而慢慢散發出味道與香氣，其以加熱溫度180°C對該生雞肉進行加熱烤熟處理的效果為最佳者；使該生雞肉呈現為熟成肉形態，使該熟雞肉的內部各處散發出不同比例重淡的味道與香氣；最後，將該熟雞肉放置於外來的冷藏設備內進行急速冷凍處理，其冷凍溫度係介於-35℃~-45℃範圍之間；而其以冷凍溫度-40℃對該熟雞肉進行急速冷凍處理的效果為最佳者，且冷藏時間係以超過24小時為最佳者，抑制細菌孳生及保留該熟雞肉內部所滲入的該些食用醃料其香味不流失；藉此，當食用者欲食用該熟雞肉時，只要將該冷凍的熟雞肉置入於微波爐而進行加熱微波後，於加熱微波過程中，該熟雞肉內部所滲入的該些食用醃料受到加熱溫度的影響而慢慢再散發出味道與香氣，供食用者欲食用該 熟雞肉時，而無須對該熟雞肉進行添加醬汁或調味料動作，即可入味及增進口感之目的。 Please refer to FIG. 1, which is the “vacuum chicken marinating method” according to the present invention, wherein the chicken vacuum marinating method includes the following steps: Step S1: a preparation step, which is selected from the range of 190-210 g of water, 5- 7 grams of salt and 5-7 grams of pepper and other raw materials; where up to step S1, the selected 190-210 grams range of water system is 200 grams; the selected 5-7 grams The range of salt is 6 grams, and the selected range of 5-7 grams is 6 grams, which is the best. Step S2: heating and mixing step, heating water, salt, pepper and other raw materials Stir to achieve a homogeneous state, so as to prepare the edible marinade prepared; Step S3: a coating step, which is a raw chicken selected from the range of 950-1050 grams, and the edible marinade is evenly coated on the outer skin of the raw chicken The pores formed on the surface and the surface of the outer skin; among steps S3, the selected raw chicken in the range of 950-1050 grams is preferably 1000 grams; and the edible marinade is evenly spread on the raw chicken Before the pores formed on the outer skin surface and the outer skin surface, First clean the raw chicken; Step S4: Vacuum marinating step, put the raw chicken coated with the edible marinade into an external vacuum tumbler, and use the vacuum tumbler to perform a vacuum operation to make the inside of the machine It is in a vacuum state, so that the pores on the surface of the outer skin of the raw chicken placed inside the machine are enlarged for the infiltration of the edible marinades; Step S5: Repeat the vacuum marinating step. The chicken is placed in the vacuum tumbler, and the vacuum tumbler is used to perform the vacuuming operation, so that the inside of the machine is in a vacuum state. The vacuuming time is in the range of 8-12 minutes. After that, the vacuuming operation is stopped and it is stopped. The evacuation time is in the range of 8-12 minutes; by doing this, the action is repeated 4 times, so that the edible marinades can be infiltrated into parts to reach the full penetration inside the raw chicken, thereby achieving the effect of vacuum marinating Wherein to step S5, when the vacuuming operation is in the range of 8-12 minutes, and the vacuuming treatment is performed in 10 minutes as the best time; and the vacuuming operation is stopped in the range of 8-12 minutes. The best time is to stop the vacuum treatment for 10 minutes. During the vacuum marinating operation repeated 4 times, the vacuum operation was performed for the first time, although the surface of the outer skin of the raw chicken The pores of the raw chicken are enlarged, so that the edible marinade coated on the surface of the raw chicken skin can be gradually penetrated into the raw chicken through the phenomenon of enlargement of the surface of the raw chicken skin. Allow the edible marinade to penetrate into the raw chicken once, so set the vacuum time to 10 minutes, and then stop the vacuum operation, set the time to 10 minutes, use this to stop the vacuum operation within 10 minutes, let The edible marinade staying inside the raw chicken can be slowly mixed with the gravy of the raw chicken; after that, the vacuuming operation is repeated a second time, and the surface of the outer skin of the raw chicken is again The pores are enlarged, and the edible marinade that has not been penetrated on the surface of the raw skins of the raw chicken meat is slowly infiltrated through the pores of the surface of the raw skins of the chicken meat. The inside of the raw chicken, and the edible marinade originally infiltrated into the inside of the raw chicken continues to penetrate further into the inside of the raw chicken, and then the second vacuum stop operation is performed, thereby repeating the action 4 times in this manner, resulting in The edible marinades can be infiltrated in portions to achieve full penetration and spread inside the raw chicken meat, and the edible marinades can be penetrated into the inside of the raw chicken meat in different proportions to achieve the effect of vacuum marinating; Step S6: a roasting step, the raw chicken after being marinated in a vacuum is immediately placed in an external heating device for roasting, and when the raw chicken is grilled by the heating device, the original chicken The infiltrated edible marinade slowly exudes flavor and aroma under the influence of high temperature; whereup to step S6, when the raw chicken is placed in a heating device for heating and roasting, the heating temperature is between 170 ° C ~ 190 ° C; and the effect of heating and roasting the raw chicken at a heating temperature of 180 ° C is the best; and the heating device is a stove, smoker, oven, kiln or roast Any of the ovens; and step S7: a rapid freezing step, which immediately puts the cooked chicken meat after the roasting step into an external freezing device for rapid freezing treatment, so that the surface of the outer skin portion and the outer skin portion of the cooked chicken meat Those whose pores are rapidly frozen in a low-temperature environment, which inhibits the breeding of bacteria and retains the effect of the flavor loss of the edible marinade infiltrated into the cooked chicken; wherein, at step S7, when the cooked chicken is subjected to rapid freezing treatment, it is frozen The temperature is in the range of -35 ° C to -45 ° C; and the effect of rapid freezing treatment on the meat layer at a freezing temperature of -40 ° C is the best; and the refrigerating equipment is any one of a refrigerator or a freezer One; further, there is a step S8 after step S7: a packaging step, which is to place the cooked chicken meat after quick freezing into a sterile vacuum bag, apply vacuum treatment and draw the inside of the sterile vacuum bag to Vacuum state and instant encapsulation. According to the above, firstly, the edible marinade is prepared first, and the edible marinade is selected from 200 grams of water, 6 grams of salt, and 6 grams of pepper and other raw materials. (This is the best ratio), heating and stirring to achieve a homogeneous mixing state, so that the edible marinade exhibits a unique flavor, and the edible marinade is evenly coated on the surface of the outer skin and the surface of the raw chicken At the pores, and the raw chicken is selected from the weight of 1,000 grams; the raw chicken coated with the edible marinade is placed in an external vacuum tumbler, and the vacuum tumbler is used to perform a vacuum operation, so that The inside of the machine is in a vacuum state, so that the pores on the surface of the outer skin of the raw chicken placed inside the machine will be enlarged to allow the edible marinades to infiltrate. The vacuum time is 10 minutes as the best time; after that, Stop the vacuuming operation. The optimal vacuuming time is 10 minutes. By doing this, the action is repeated 4 times, so that the edible marinades can be infiltrated in stages to reach the full penetration of the raw chicken. The inside, so as to achieve the effect of vacuum marinating; then, the raw chicken after the vacuum marinating is immediately placed in an external heating device for roasting operation, when the raw chicken is burned by the heating device When the vacuum marinating step is repeated 4 times, the edible marinades can be infiltrated in portions to achieve complete penetration and spread inside the raw chicken, and the edible marinades can be infiltrated into the vinegar in different proportions. There is no need to add sauce or seasoning to the raw chicken, so that the edible marinade that had originally penetrated into the raw chicken is slowly affected by the high temperature, and the flavor and aroma are slowly emitted. The effect of heating and roasting the raw chicken meat at a heating temperature of 180 ° C is the best; the raw chicken meat is rendered into a mature meat form, and the cooked chicken meat emits different proportions of lighter taste and aroma; Finally, the cooked chicken is placed in an external refrigerating apparatus for rapid freezing treatment, and the freezing temperature is in a range of -35 ° C to -45 ° C; and the frozen chicken is rapidly frozen at a freezing temperature of -40 ° C. The effect of the treatment is the best, and the best refrigerating time is more than 24 hours, which inhibits the breeding of bacteria and keeps the flavor of the edible marinades infiltrated into the cooked chicken. When eating the cooked chicken, just put the frozen cooked chicken in a microwave oven and perform microwave heating. During the microwave heating process, the food marinade infiltrated into the cooked chicken meat is slowly affected by the heating temperature. It emits the taste and aroma, so that consumers can eat the cooked chicken without adding sauce or seasoning to the cooked chicken to taste and increase the sense of import.
又，續請參閱第2圖與第3圖所示，為本發明「雞肉真空醃製方法」，係為本發明另一雞肉真空醃製方法，其包括下列步驟：步驟S10：備料步驟，係選自190-210公克範圍的水、5-7公克範圍的鹽與5-7公克範圍的胡椒等原料；其中至步驟S10時，所選自的190-210公克範圍的水係以200公克為最佳者；所選自的5-7公克範圍的鹽係以6公克為最佳者；與所選自的5-7公克範圍的胡椒係以6公克為最佳者；步驟S20：加熱混合步驟，將水、鹽與胡椒等原料進行加熱攪拌而達到混合均勻狀態，藉以調配製成之食用醃料；步驟S30：塗料步驟，係選自950-1050公克範圍的生雞肉，並將該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙處；其中至步驟S30時，所選自的950-1050公克範圍的生雞肉係以1000公克為最佳者；而該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙之前，須先對該生雞肉進行清洗處理；步驟S40：真空醃製步驟，將塗有該些食用醃料之生雞肉置入於外來的真空滾揉機內，利用真空滾揉機進行抽真空作業，使機內呈真空狀態，讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入； 步驟S50：重覆真空醃製步驟，當塗有該些食用醃料之生雞肉置入於該真空滾揉機內，利用真空滾揉機行抽真空作業，使機內呈真空狀態，其進行抽真空時間係介於8-12分鐘範圍；之後，再停止抽真空作業，其停止抽真空時間係介於8-12分鐘範圍；藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，藉以達到真空醃製效果；其中至步驟S50時，當進行抽真空作業係介於8-12分鐘時間範圍內，並以10分鐘進行抽真空處理為最佳時間者；而停止抽真空作業係介於8-12分鐘範圍，並以10分鐘停止抽真空處理為最佳時間者；藉由重覆動作4次的真空醃製作業過程中，由於第一次進行抽真空作業，雖使該些生雞肉之外皮部表面的孔隙產生放大，而讓塗設於該些生雞肉之外皮部表面的食用醃料得以經由該生雞肉之外皮部表面的孔隙產生放大現象慢慢的滲入於該些生雞肉內部，但為了不讓該食用醃料一次完成滲透於該些生雞肉內部，因此，將抽真空時間設定為10分鐘，再進行停止抽真空作業，時間設定為10分鐘，利用這停止抽真空作業10分鐘內，讓滲入於該些生雞肉內部所停留的食用醃料能與該生雞肉的肉汁能慢慢混合；之後，再重覆進行第二次進行抽真空作業，再度讓該些生雞肉之外皮部表面的孔隙產生放大，而讓塗設於該些生雞肉之外皮部表面未滲入的食用醃料經由該生雞肉之外皮部表面的孔隙產生放大現象慢慢的滲入於該些生雞肉內部，而原本滲入於該生雞肉內部的食用醃料接著更進一步往該生雞肉內 部持續滲入後，再進行第二次的停止抽真空作業，藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，又能達到該食用醃料能以不同的比例滲入於該些生雞肉內部各處，藉以達到真空醃製效果；步驟S60：急速冷凍步驟，將重覆真空醃製步驟後的該生雞肉立即放入於外來的冷凍設備而進行急速冷凍處理，使該生雞肉之外皮部表面及外皮部表面的孔隙於低溫環境下急速凍結，抑制細菌孳生及保留該生雞肉內部所滲入的該些食用醃料其香味不流失之效果者；其中至步驟S60時，該生雞肉進行急速冷凍處理時，其冷凍溫度係介於-35℃~-45℃範圍之間；而其以冷凍溫度-40℃對該肉層進行急速冷凍處理的效果為最佳者；而該冷藏設備係為冰箱或冷藏櫃之任一者；再者，其中至步驟S60後更具有一步驟S70：包裝步驟，係將急速冷凍後的該生雞肉熟成品置入一無菌真空袋中，施予真空處理而將該無菌真空袋內抽至真空狀態並瞬間封裝；經由以上所述得知，首先，先調配出該食用醃料，而該食用醃料係選自200公克範圍的水、6公克範圍的鹽與6公克範圍的胡椒等原料(此為最佳比例)，進行加熱攪拌而達到混合均勻狀態，致使該食用醃料呈現獨特風味，並將該食用醃料均勻塗設於該生雞肉之外皮部表面及外皮部表面所形成的孔隙處，而該生雞肉係選自1000公克重量為最佳者；再將塗有該些食用醃料之生雞肉置入於外來的真空滾揉機內，利用真空滾揉機進行抽真空作業， 使機內呈真空狀態，讓機內所放置該生雞肉之外皮部表面的孔隙產生放大現象而供該些食用醃料滲入，其進行抽真空時間係以10分鐘為最佳時間者，之後，再停止抽真空作業，其停止抽真空時間係以10分鐘為最佳時間者；藉此，依此重複動作4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，藉以達到真空醃製效果；最後，將該生雞肉放置於外來的冷藏設備內進行急速冷凍處理，其冷凍溫度係介於-35℃~-45℃範圍之間；而其以冷凍溫度-40℃對該生雞肉進行急速冷凍處理的效果為最佳者，且冷藏時間係以超過24小時為最佳者，抑制細菌孳生及保留該生雞肉內部所滲入的該些食用醃料其香味不流失；藉此，當食用者欲食用該生雞肉時，將該生雞肉放入於外來的加熱裝置內進行烘烤；而該加熱裝置係為火爐、煙燻機、烤箱、烤窯或烤肉爐之任一者，當該生雞肉受到該加熱裝置的烘烤或烹調過程中，由於重覆進行真空醃製步驟4次，致使該些食用醃料得以分次滲入而達到完全滲透佈滿於該生雞肉內部，又能達到該食用醃料能以不同的比例滲入於該些生雞肉內部各處，而無須對該生雞肉進行添加醬汁或調味料動作，藉由加熱高溫影響而使原本該生雞肉內所滲入的該些食用醃料慢慢散發出味道與香氣；使該生雞肉呈現為熟雞肉形態，使該熟雞肉的內部各處散發出不同比例重淡的味道與香氣的，以供食用者欲食用該熟雞肉時，而無須對該熟雞肉進行添加醬汁或調味料動作，即可入味及增進口感之目的。 Also, please refer to FIG. 2 and FIG. 3, which show the "vacuum chicken marinating method" according to the present invention, which is another vacuum marinating method for chicken meat according to the present invention, which includes the following steps: Step S10: a preparation step, Selected from 190-210 grams of water, 5-7 grams of salt, and 5-7 grams of pepper, and other raw materials; where at step S10, the selected 190-210 grams of water system is 200 grams as The best one; the salt system selected from the range of 5-7 grams is 6 grams, and the pepper system selected from the range of 5-7 grams is 6 grams; Step S20: heating and mixing Step: heat and stir raw materials such as water, salt, and pepper to achieve a homogeneous state, so as to prepare an edible marinade prepared; Step S30: a coating step, which is raw chicken meat selected from the range of 950-1050 grams, and the edible The marinade is evenly spread on the surface of the outer skin portion of the raw chicken and the pores formed on the surface of the outer skin portion; up to step S30, the selected raw chicken meat in the range of 950-1050 grams is preferably 1000 grams; And the edible marinade is evenly spread on the surface and outer surface of the outer skin of the raw chicken Before the pores formed on the surface, the raw chicken must be cleaned; Step S40: Vacuum marinating step, put the raw chicken coated with the edible marinade in an external vacuum tumbler and use the vacuum roll The kneading machine performs a vacuuming operation, so that the inside of the machine is in a vacuum state, so that the pores on the surface of the outer skin of the raw chicken placed inside the machine are enlarged to allow the edible marinades to infiltrate; Step S50: Repeat the vacuum marinating step. The raw chicken coated with the edible marinade is placed in the vacuum tumbler, and the vacuum tumbler is used to perform the vacuum operation to make the machine in a vacuum state. The vacuuming time is in the range of 8-12 minutes; , And then stop the vacuuming operation, the vacuuming stop time is in the range of 8-12 minutes; by doing this, the action is repeated 4 times, so that the edible marinades can be infiltrated in stages to achieve full penetration and spread over the raw The inside of the chicken is used to achieve the effect of vacuum marinating. At step S50, when the vacuum operation is performed within the range of 8-12 minutes, and the vacuum treatment is performed for 10 minutes as the optimal time; The vacuuming operation is in the range of 8-12 minutes, and it is the best time to stop the vacuuming treatment for 10 minutes. By repeating the vacuum curing operation 4 times, the vacuuming operation is performed for the first time. Although the pores on the surface of the outer skin of the raw chicken are enlarged, the edible marinade coated on the surface of the outer skin of the raw chicken can be gradually penetrated through the enlargement of the surface of the outer skin of the raw chicken. Inside the raw chicken, but in order to prevent the edible marinade from penetrating into the raw chicken at one time, set the vacuum time to 10 minutes, and then stop the vacuum operation, set the time to 10 minutes, use This will stop the vacuuming operation within 10 minutes, so that the edible marinade infiltrated inside the raw chicken can be slowly mixed with the gravy of the raw chicken; after that, repeat the second vacuuming operation and repeat again. Enlarge the pores on the surface of the outer skin of the raw chicken, and let the edible marinade spread on the surface of the outer skin of the raw chicken pass through the pores of the outer skin of the raw chicken The phenomenon of raw amplification slowly penetrates into the raw chicken meat, and the edible marinade originally penetrated into the raw chicken meat continues to penetrate further into the raw chicken meat, and then the second stop of the vacuuming operation is performed. Therefore, the action is repeated 4 times in this manner, so that the edible marinade can be infiltrated in stages to achieve full penetration and spread inside the raw chicken, and the edible marinade can be penetrated into the raw chicken in different proportions. Everywhere, to achieve the effect of vacuum marinating; Step S60: the rapid freezing step, the raw chicken after the repeated vacuum marinating step is immediately placed in an external freezing device for rapid freezing treatment, so that the raw chicken skin The surface and the pores on the surface of the outer skin are rapidly frozen in a low temperature environment to inhibit the breeding of bacteria and retain the effect of the flavor of the edible marinade infiltrated into the raw chicken; among which, at step S60, the raw chicken is rapidly During the freezing process, the freezing temperature is in the range of -35 ° C to -45 ° C, and the effect of rapid freezing treatment on the meat layer at the freezing temperature of -40 ° C is the most effective. The refrigerating equipment is any one of a refrigerator or a freezer; further, after step S60, there is a step S70: a packaging step, which puts the frozen raw chicken cooked product into a sterile In the vacuum bag, a vacuum treatment is applied to evacuate the inside of the sterile vacuum bag to a vacuum state and instantaneous encapsulation. According to the above description, first, the edible marinade is first prepared, and the edible marinade is selected from 200 g Range of water, 6 grams of salt and 6 grams of pepper and other raw materials (this is the best ratio), heat and stir to achieve a uniform mixture state, so that the edible marinade has a unique flavor, and the edible marinade is uniform Coated on the surface of the outer skin of the raw chicken and the pores formed on the surface of the outer skin, and the raw chicken is selected from the weight of 1,000 grams; the raw chicken coated with the edible marinade is placed in In the external vacuum tumbler, the vacuum tumbler is used to perform the vacuuming operation, so that the inside of the machine is in a vacuum state, and the pores on the surface of the outer skin of the raw chicken placed in the machine are enlarged to allow the edible marinade to infiltrate. The evacuation time is 10 minutes as the best time, and then the evacuation operation is stopped. The evacuation time is 10 minutes as the best time; by doing this, the action is repeated 4 times, causing the The edible marinade can be infiltrated in stages to achieve full penetration and spread inside the raw chicken, so as to achieve the effect of vacuum marinating; finally, the raw chicken is placed in an external refrigerating equipment for rapid freezing treatment, and the freezing temperature is between The range of -35 ℃ ~ -45 ℃; and the effect of rapid freezing the raw chicken at a freezing temperature of -40 ℃ is the best, and the best refrigerating time is more than 24 hours to inhibit the breeding of bacteria And preserve the flavor of the edible marinade infiltrated into the raw chicken; thereby, when the eater wants to eat the raw chicken, the raw chicken is placed in an external heating device for baking; and the The heating device is any one of a stove, a smoker, an oven, a kiln or a barbecue oven. When the raw chicken is roasted or cooked by the heating device, the vacuum marinating step is repeated 4 times, resulting in Some edible marinades can be infiltrated in stages to achieve full penetration and spread inside the raw chicken, and it can be achieved that the edible marinade can be penetrated into the inside of the raw chickens in different proportions without the need to add the raw chicken The sauce or seasoning act, by the effect of heating high temperature, the edible marinade originally infiltrated into the raw chicken slowly emits the taste and aroma; the raw chicken is in the form of cooked chicken, and the cooked chicken Different flavors and aromas are emitted everywhere in the interior for consumers who want to eat the cooked chicken without adding sauce or seasoning to the cooked chicken to taste and enhance the sense of import.
綜上所述，當知本發明確實可為相關產業懭為利用，極具有進步性與 新穎性，且發明於申請前未見公開，以符合專利法之規定，爰依法提出發明專利申請，懇請 鈞局明察，惠准專利，實為感禱。 In summary, when it is known that the present invention can indeed be used by related industries, it is extremely progressive and novel, and the invention has not been disclosed before the application, in order to comply with the provisions of the Patent Law, and submit an application for an invention patent in accordance with the law. Jun Bureau's clear observations and patent benefits are really a prayer.
惟以上所述者，僅為本發明之其中較佳實施例而已，當不能以之限定本發明實施之範圍；即大凡依本發明申請專利範圍所作之均等變化與修飾，皆應仍屬本發明專利涵蓋之範圍內。 However, the above is only one of the preferred embodiments of the present invention. When the scope of implementation of the present invention cannot be limited by it, that is, all equal changes and modifications made according to the scope of the patent application of the present invention should still belong to the present invention. Within the scope of the patent.
Claims (9)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW105134900A TW201815295A (en) | 2016-10-28 | 2016-10-28 | Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TW105134900A TW201815295A (en) | 2016-10-28 | 2016-10-28 | Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TW201815295A true TW201815295A (en) | 2018-05-01 |
Family
ID=62949236
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| TW105134900A TW201815295A (en) | 2016-10-28 | 2016-10-28 | Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off |
Country Status (1)
| Country | Link |
|---|---|
| TW (1) | TW201815295A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108567115A (en) * | 2017-03-09 | 2018-09-25 | 林丞镛 | Chicken vacuum curing method |
| WO2024076369A1 (en) * | 2022-10-07 | 2024-04-11 | Afritex Ventures, Inc. | Method for infusing flavors into shrimp, seafoods, and other consumable proteins |
-
2016
- 2016-10-28 TW TW105134900A patent/TW201815295A/en unknown
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108567115A (en) * | 2017-03-09 | 2018-09-25 | 林丞镛 | Chicken vacuum curing method |
| WO2024076369A1 (en) * | 2022-10-07 | 2024-04-11 | Afritex Ventures, Inc. | Method for infusing flavors into shrimp, seafoods, and other consumable proteins |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
| CN103110132A (en) | Method for producing fumigated poultry meat food | |
| CN101999705A (en) | Fish food and making method thereof | |
| TWI574624B (en) | Dry food manufacturing method | |
| CN104432142A (en) | Preparation method of spicy beef jerky | |
| CN104705676A (en) | Preparation method of fragrant spiced beef | |
| KR20140021225A (en) | The manufacturing method of fried chicken for safety | |
| CN103082326A (en) | Processing method for a chicken wing | |
| CN105211912A (en) | Tonic Chinese herbal medicine duck pawl preparation method | |
| KR100976944B1 (en) | Manufacturing method of broth sauce and that broth sauce | |
| KR101270672B1 (en) | Development of chuncheon dakgalbi using the spent layer and old breeder chicken | |
| CN104432138A (en) | Method for producing marinated food | |
| KR100986169B1 (en) | Method for production of roasted meat | |
| TW201815295A (en) | Method for vacuum pickling chicken meat characterized by inhibiting the bacterial growth and preventing the smell of the edible marinade infiltrated into the interior of cooked chicken meat from running off | |
| CN104905084A (en) | Method for making flavor smoked food | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| CN105767921A (en) | Making method for cured roast duck neck | |
| KR100240820B1 (en) | A smoke sausage made of duck and manufacturing method thereof | |
| CN104305120A (en) | Toona sinensis-flavor condiment sauce and preparation method thereof | |
| CN104872700A (en) | Flavor health care goose paws and preparation method thereof | |
| KR101306358B1 (en) | Method for manufacturing duck-meat and duck-meat | |
| CN103535755A (en) | Method for preparing spicy and hot chicken slices | |
| CN103504345A (en) | Preparation method for flos lonicerae chicken | |
| KR101708802B1 (en) | Manufacturing method of dongporou | |
| KR20150029778A (en) | Pork cutlet, Chicken, pork hook or shrimp cooking method |