LEE, SUNG KI,이성기,MUHLISIN,무흘리신,CHOI, WON HEE,최원희,KANG, SUN MOON,강선문
申请号：
KR1020110070619
公开号：
KR1020130009471A
申请日:
2011.07.15
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A method of manufacturing grilled chicken is provided to improve juiciness, texture and color by heating a pre-cured chicken at a high pressure and a high temperature. CONSTITUTION: Meat of at least one older hens among breeding hens or older laying hens is cured at 4-6deg.C for 2-4 days after adding a curing agent. The cured older hen meat is heated in a high-temperature high-pressure sterilizer at 110-130deg.C for 8-12 minutes, and cooled at 3-5deg.C for 3-5 hours. The older hen meat cooled after heating is deboned and sliced. The deboned and sliced older hen meat is mixed with spice for grilled chicken. The spice is penetrated into the meat at 4-6deg.C for 2-4days by stirring and massaging the older hen meat mixed with spice for grilled chicken 5-10 times a day. The older hen meat where spice is penetrated is hermetically sealed in a retort package and heated at 110-130deg.C for 25-35 minutes. The curing agent contains salt 4.5-5.5wt%, nitrite 0.1-0.3wt%, phosphate 3.0-4.0wt% and Sodium erythorbate 0.5-1.0wt%. [Reference numerals] (AA) Old hens； (BB,MM) Breeding hens and old laying hens； (CC) Curing； (DD) Pickle liquid at 5°；C for 3 days； (EE) High temperature and pressure； (FF) At 120°；C for 10 minutes； (GG) Cooling； (HH) At 4°；C for 4 hours； (II) Deboning； (JJ) Mixing with seasoning； (KK) Meat : seasoning (2 : 1)； (LL) Old hen pieces； (NN) Curing + mixing with seasoning； (OO) Curing and aging； (PP) Curing at 5°；C for 3 days； (QQ) Retort vacuum packaging； (RR) Hotplate heating； (SS) In the meat, 75°；C, 15 minutes； (TT) Retort heating； (UU) 120°；C, 30minutes본 발명은 노계육의 발골을 쉽게 하고 다즙성, 조직감 및 색깔을 증진시키기 위하여 통닭 노계육(종계, 산란노계)을 아질산염, 인산염, 소금 등이 들어있는 염지 피클액에 3일간 염지를 실시한 후 120℃에서 10분간 고온고압에서 가열처리하여 냉각한 다음 발골하여 전통 닭갈비 양념에 재워 열판에 가열하는 방법이나, 품질을 증진시키면서 간편성과 저장성 증진을 위해 이미 닭가공장에서 발골된 정육을 이용하여 염지와 양념을 동시에 넣고 3일간 저장(염지 및 숙성)후에 열판에서 가열하거나 레토르트파우치 포장에 넣어 120℃에서 30분간 살균하는 방법을 개시한다.
