JANG, JAE JUNG,장재중,KIM, GIL SOO,김길수,JANG, JAE JUNGKR,KIM, GIL SOOKR
申请号：
KR1020160125369
公开号：
KR1016911930000B1
申请日:
2016.09.29
申请国别(地区):
KR
年份:
2016
代理人:
摘要：
The present invention relates to a method for manufacturing crispy chicken breast meat snack. The method for manufacturing crispy chicken breast meat snack comprises: a first step (S10) of selecting chicken breast to refrigerate the same at 0 to 4C for 1 to 2 days； a second step (S20) of mixing the refrigerated chicken breast with salt in a silent cutter for 1 to 2 minutes, and mixing the mixed chicken breast with seasoning powder and essence powder, wherein the silent cutter is operated at a low speed to mix and manufacture mixed chicken meat while slowly adding 45 to 48 parts by weight of ice water with respect to 100 parts by weight of chicken breast to maintain the temperature at 10C or less； a third step (S30) of forming the mixed chicken meat mixed in the second step into a thin plate shape with a thickness of 2.0 to 3.0 mm in a forming device； a fourth step (S40) of drying the mixed chicken meat formed in the third step to a moisture content of 8 to 12% at 55 to 65C for 3 to 4 hours； a fifth step (S50) of aging the formed mixed chicken meat dried in the fourth step in an aging room of 13 to 23C for 12 to 72 hours； and a sixth step (S60) of roasting the mixed chicken meat aged in the fifth step up to a moisture content of 4.5% or less at 150 to 200C in a roaster (oven). Thereby, while a dry texture of the chicken breast is processed, the chicken breast is processed through roasting (oven roasting) without a frying process, so chicken breast meat snack is crispy and taste in order to provide texture, taste, and preference enjoyable to all ages and sexes, and provides unique low-fat high-protein characteristics of the chicken breast.상기의 목적을 달성하기 위해 본 발명의 닭가슴살 제조공정은, 닭가슴살을 선별하여 0~4℃에서 1~2일간 냉장 처리하는 1단계(S10)； 상기 냉장 저장된 닭가슴살을 소금과 혼합하여 사이런커터기에서 1~2분간 혼련한 후, 상기 혼련된 닭가슴살에 시즈닝분말, 에센스파우더를 혼합하되 닭가슴살 100중량부에 대해 45~48중량부의 얼음물을 서서히 첨가하여 10℃ 이하로 유지하면서 7~10분간 저속 운전하며 혼련하여 배합계육을 제조하는 2단계(S20)； 상기 2단계에서 혼련 배합된 배합계육을 성형기에서 두께 2.0~3.0 mm의 얇은 판상형으로 성형하는 3단계(S30)； 상기 3단계에서 성형된 배합계육
