YANG, TAE MIN,양태민,LEE, CHO RONG,이초롱,KIM, JIN HYUN,김진현,KWON, SOON HEE,권순희
申请号：
KR1020110129925
公开号：
KR1020130063422A
申请日:
2011.12.06
申请国别(地区):
KR
年份:
2013
代理人:
摘要：
PURPOSE: A manufacturing method of frozen chicken nugget is provided to be manufactured by using molder after cutting the boned chicken meat in a constant size and knead it with additives in a mixer； CONSTITUTION: 3~10g of cereal powder or starch powder, 3~5g of sodium polyphosphate and ground pepper, 0.5~2g of garlic, and 10~20g of water are added, mixed and manufactured dough after adding purified salt of 0.2~0.5g based on chicken 100g to the mixer. Solid material is molded to a constant size and form with a molder to continuously manufacture kneading. Surface of molded product is coated with oven exclusive batter solution. Cooking oil is coated on a coating material surface. Coated solid material is baked at 200~250°；C for 2~4 minutes using an oven. Heated solid material is quick-frozen. Refrigerated solid material is packed. [Reference numerals] (AA) Cutting chicken from which bone is removed(raw material)； (BB) Cereal power or starch, refined salt, water, additive； (CC) First step； (DD) Dough processing(mixer)； (EE) Constant size and shape； (FF) Second step； (GG) Solid material molding process(molder)； (HH) Third step； (II) Battery coating process(coating machine)； (JJ) Fourth step； (KK) Baking powder coating process(coating machine)； (LL) Fifth step； (MM) Vegetable oil coating process(spray)； (NN) Sixth step； (OO) Oven heating process(grill oven)； (PP) Seventh step； (QQ) Metal cooling process(freezing machine)； (RR) Eighth step； (SS) Packing process(packing)본 발명은 베이크 타입의 냉동 치킨너겟 및 그의 제조방법에 관한 것으로, 주원료인 닭고기에 소금 및 첨가물을 넣어 반죽한 이후 성형기를 사용하여 일정한 형태로 성형한 것을 오븐전용 배터액과 빵가루 및 식용유 코팅 공정을 거쳐서 오븐에 베이킹하고 이를 구워 급속냉동 하는 일련의 연속 공정을 그 특징으로 하여 건강한 식생활을 추구하는 현대인들의 트랜드에 부합되며, 가정에서 팬조리나 오븐을 사용하여 간편한 조리를 통해 기름기 없는 담백한 맛을 가지는 베이크 타입의 냉동 치킨 너겟을 제공하는 뛰어난 효과가 있다.
