KR20180072069A - Rocessing method of chicken breast and chicken breast processed product using the same - Google Patents

Abstract

The present invention relates to a method for processing chicken breast, comprising the following steps: cutting chicken breast; preparing a first curry mixture containing curry powder; a pretreatment step for mixing the cut chicken breast with the first curry mixture; preparing a second curry mixture containing curry powder and water; a heat treatment step for adding the chicken breast mixed with the first curry mixture into a second curry mixture and then heating the same; undergoing low temperature aging after the heating; mixing sugar along with the low temperature-aged second curry mixture after the heating so as to prepare a third curry mixture; sugaring the chicken breast aged with the third curry mixture; and aging the sugared chicken breast. More specifically, provided is processed chicken breast which can be easily eaten without odor.

Description

TECHNICAL FIELD [0001] The present invention relates to a method of processing a chicken breast, and a processed chicken breast meat using the same. BACKGROUND OF THE INVENTION [0002]

The present invention relates to a method for processing chicken breasts, which can remove the burden of chicken breasts and improve the texture of the chicken breasts, and a processed chicken breast prepared by using the method.

Chicken breasts are low in fat content and rich in protein components, so they are highly recommended for consumers who need high protein foods, and as the interest in high protein diets is growing, the demand for chicken breasts is also increasing.

However, there is a problem that the chicken breast is difficult to ingest because of its texture, and it is required to simplify the ingestion method.

Therefore, it is necessary to develop chicken breasts as a symbol food which improves taste and texture of chicken breasts and can be consumed instantly.

Korean Patent Laid-open No. 10-2015-0068063 discloses a method of manufacturing a chicken breast powder and a method of manufacturing a health food or a diet food containing the chicken breast powder as disclosed in Korean Patent Laid-Open No. 10-2012-0077853 The present invention relates to a method of processing a chicken breast according to the prior art, wherein the juice, protein, and moisture of the chicken breast are removed, the nutrient and quality are deteriorated, and the aesthetic feeling does not match the consumer's taste. to be.

SUMMARY OF THE INVENTION It is an object of the present invention to provide a method of processing a chicken breast which removes the burden of the chicken breast and improves the texture of the chicken breast.

Another object of the present invention is to provide a chicken breast processed food which is easy to ingest.

In order to accomplish the above object, the present invention provides a method for producing a chicken breast, comprising the steps of cutting a chicken breast, preparing a first curry mixture containing curry powder, a pretreatment step of putting the cut chicken breast into the first curry mixture, Preparing a second curry mixture comprising the first curry mixture, heating the first curry mixture to a second curry mixture and heating the mixture, heating the first curry mixture to a second curry mixture, heating the mixture at a low temperature after heating, To prepare a third curry mixture, a step of submerging the aged chicken breast in a third curry mixture, and a step of aging the diced chicken breast.

Wherein the first curry mixture is prepared by roasting 90 to 99% by weight of curry powder and 1 to 10% by weight of squid powder based on the total weight of the first curry mixture, and the second curry mixture is prepared by roasting the total weight of the second curry mixture Wherein the third currying mixture comprises 5 to 20% by weight of curry powder and 80 to 95% by weight of water, and the third currying mixture is free from the second currying mixture which has been aged at a low temperature after heating to a total weight of the third currying mixture 80 to 90% by weight of the solution and 10 to 20% by weight of the sugar.

Wherein the heat treatment step comprises heating at 90 to 110 ° C for 30 minutes to 60 minutes and the low temperature aging step is aging at 4 to 20 ° C for 4 to 5 hours, Lt; RTI ID = 0.0 > 20 C < / RTI >

The present invention also provides a chicken breast processed food prepared by the method of processing chicken breast.

The method of processing chicken breasts according to the present invention can provide a chicken breast processed food improved in taste, flavor and texture.

In addition, the method for processing chicken breasts according to the present invention can provide a chicken breast processed food that is easy to ingest and store.

1 is a flowchart showing a method of processing a chicken breast according to an embodiment of the present invention.

The present invention is capable of various modifications and various embodiments and is intended to illustrate and describe the specific embodiments in detail. It is to be understood, however, that the invention is not to be limited to the specific embodiments, but includes all modifications, equivalents, and alternatives falling within the spirit and scope of the invention.

The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as comprise, having, or the like are intended to designate the presence of stated features, integers, steps, operations, elements, parts or combinations thereof, and may include one or more other features, , But do not preclude the presence or addition of one or more other features, elements, components, components, or combinations thereof.

1 is a flowchart showing a method of processing a chicken breast according to an embodiment of the present invention.

1. Chicken Breast Cutting Step

A method for processing chicken breasts according to an embodiment of the present invention includes a step of cutting a chicken breast. The chicken breast can be used by squashing raw meat or frozen meat in cubes of 1 to 2 cm in length, 1 to 2 cm in height and 1 to 2 cm in height, but is not limited thereto and can be used in various ways depending on the use.

When cut into the above-mentioned standard, it is easy to uniformly apply the components in the processing step, and the processed chicken breast can be used immediately or can be easily used even when it is used as a cooking material.

2. Pre-treatment step of curry powder

The method of processing chicken breast according to an embodiment of the present invention includes a pretreatment step in which the first curry mixture containing curry powder is adsorbed on the outer surface of the cut chicken breast.

The first curry powder includes a curry powder containing a sulfur powder as a main component. The curry powder is most preferably a pure curry powder including turmeric, coriander, cumin, fenugreek, and fennel, but the flour, , Corn meal, and the like.

The curry powder can absorb the blood of chicken breasts and remove the fragrance of the chicken breasts.

Preferably, the first curry mix may be prepared by roasting 90 to 99% by weight of curry powder and 1 to 10% by weight of squid powder.

The squid powder may be obtained by pulverizing dried squid. In the present invention, squid powder is added to curry powder to increase the nutrients by adding a rich flavor to the chicken, and when prepared by roasting squid powder and curry powder, the adsorption of curry powder to the chicken becomes easier and the decay of the chicken breast Can be delayed.

3. Currying solution heat treatment step

A method of processing chicken breasts according to an embodiment of the present invention includes a step of heat treating a pre-treated chicken breast into a second curry mixture containing curry powder and water and heating.

The second curry mixture may be one in which the curry powder is dissolved in water and then boiled. Specifically, the ratio of water to curry powder is preferably 5 to 20% by weight and water 80 By weight to 95% by weight.

In addition, the second curry mix may further comprise 5 to 10% by weight squid powder.

The heat treatment may be performed by placing the pretreated chicken breast into the second curry mixture boiled at 90 to 110 캜 for 30 to 60 minutes.

If the heat treatment is performed for less than 30 minutes, the chicken breasts may not be cooked sufficiently and may be corrupted. If the heat treatment is performed for more than 60 minutes, the meat quality may become worse.

The heat-treated chicken breasts may further include low temperature aging at 4 to 20 DEG C for 4 to 5 hours.

Low temperature ripening not only prevents degeneration of the chicken breasts during ripening, but also prevents the tissue of the chicken breasts from becoming too small. Due to low temperature ripening, you can feel the texture of the chewy chicken breast when you eat. Through the ripening process, the spices are evenly distributed on the chicken breast. The aging period is 4 to 5 hours. When the aging time of the chicken breast is less than 4 hours, the chicken breast is less aged and the taste of the chicken breast is not obtained. When the aging time is more than 5 hours, the texture of chewing is lowered.

As a method for softening the meat quality of chicken breasts, conventional methods for processing chicken breasts mainly include a bark step. Since the bark stage step consumes a large amount of sodium, there has been a problem in that it is not suitable for diet foods. On the other hand, the present invention is advantageous in that the solution containing the curry powder can be heat-treated for an appropriate time and softened without adding sodium.

4. Curry stew

The method of processing chicken breasts according to an embodiment of the present invention includes the step of submerging the mixture into a third curry mixture containing curry and sugar.

The step of dripping is characterized in that a solution in which the second curry mixture used in the heat treatment step is heated and aged with the chicken breast is used. The third curry mixture can be prepared by removing only the solution from the aged second curry mixture and removing an appropriate amount (300-400 parts by weight based on 100 parts by weight of chicken breasts) and then adding sugar.

Specifically, it is preferable that the third curry mixture comprises 80 to 90% by weight of the solution taken out from the second fermented curry mixture after heating and 10 to 20% by weight of sugar.

In addition, the third curry mixture may further comprise 5 to 10 wt% squid powder.

Preferably, the step of aging the chicken breast dipped in the third curry mixture is performed at a low temperature for 6 to 10 hours at 4 to 20 ° C.

The aging period is 6 to 10 hours. If the fermentation time of the sugarcane is less than 6 hours, the fermentation of the sugar is less likely to occur. If the fermentation time exceeds 10 hours, the sweetness of the chicken breast is excessively vigorous.

The sugar may be any one selected from the group consisting of sugar, oligosaccharides, fructose, honey, and mixtures thereof.

At this time, the sugar is fed to the microorganism during the fermentation according to the sugarcane, and remains as an effective effect. Unlike the sugar added to the conventional food, the sugar does not contain much harmful sugar while maintaining a sweet taste.

The present invention also provides a chicken breast processed food prepared by the method of processing chicken breast.

The chicken breasts produced by the above method can be disinfected and canned, compressed vacuum packaged, or vinyl packaged.

Hereinafter, embodiments of the present invention will be described in detail so that those skilled in the art can easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

< Example  1>

100 g of raw chicken breast was squared at 1 cm in size.

100 g of curry powder sold in the market (first curry mixture) was prepared and mixed so that the powder was adsorbed on the outer surface of the cut chicken breast.

100 g of the same curry powder as above was dissolved in 600 g of water to prepare a second curry mixture, which was then heated to 100 캜. The chicken breast with the first curry mixture was put in a boiled chicken breast, and the mixture was heated for 30 minutes and then matured at 4 ° C for 4 hours.

200 g was taken off from the aged second curry mixture, 100 g of sugar was added to prepare a third curry mixture, and the aged chicken breast was added and matured at 4 캜 for 6 hours at low temperature.

The aged chicken breast was sifted into a container and put in a container.

< Example  2>

10 g of squid powder was further added to the first curry mixture, the second curry mixture and the third curry mixture, respectively, and the same procedures as in Example 1 were carried out.

[ Experimental Example  1: sensory evaluation]

The sensory test was performed in such a manner that the chicken breasts prepared by the methods described in the Examples and Comparative Examples were responded to taste, smell, texture, moisture, and overall acceptability after the test.

The sensory test personnel consisted of 20 students, 10 ~ 40 students and workers. The sensory test personnel were asked to evaluate between 1 and 5 points for each evaluation item (1 point means poor taste or poor evaluation, and 5 points means better taste or better evaluation). ).

As a result of the sensory evaluation, a high average score of 4 points or more was observed in each evaluation item, and even when squid powder was further contained (Example 2), texture and moisture feeling were improved without smell.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, Of the right.

Claims (4)

Chicken breast cutting stage,
Preparing a first curry mixture comprising curry powder,
A pretreatment step of putting the cut chicken breast into the first curry mixture,
Preparing a second curry mixture comprising curry powder and water,
A heat treatment step of placing the chicken breast mixed with the first curry mixture in a second curry mixture and heating the mixture,
Low temperature aging step after heating,
Preparing a third curry mixture by further mixing sugar with the second curry mixture which has been aged at a low temperature after the heating,
A step of submerging the aged chicken breast in a third curry mixture,
The step of aging the dipped chicken breast
&Lt; / RTI &gt; The method according to claim 1,
The first currying mixture
Wherein, for the total weight of the first currying mixture,
90 to 99% by weight of curry powder, 1 to 10% by weight of squid powder,
The second curry mixture
Wherein, for the total weight of the second currying mixture,
5 to 20% by weight of carrageenan and 80 to 95% by weight of water,
The third curry mixture comprises
Wherein the third currying mixture comprises,
And 80 to 90% by weight of the solution liberated from the low-temperature aged second curry mixture after heating and 10 to 20% by weight of sugar
How to process chicken breasts. The method according to claim 1,
The heat treatment step is a step of heating at 90 to 110 DEG C for 30 minutes to 60 minutes,
The low-temperature aging step is aged at 4 to 20 ° C for 4 to 5 hours,
The step of aging the dipped chicken breast is aged at 4-20 [deg.] C for 6-10 hours
How to process chicken breasts. Processed chicken breast meat produced by the processing method according to claim 1.

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