KR20160021990A - Chicken cheese stick with cheddar cheese and its preparation method - Google Patents

Abstract

The present invention relates to a chicken cheddar cheese stick and a method for producing the same, and includes an immersion step (first step) in which chicken raw meat is mixed with a seasoning containing soy sauce, sugar, garlic, (Step 2) of freezing and crushing chicken raw meat immersed in step 1, and freezing and crushing the raw chicken meat frozen and pulverized in the second step, into a cheddar cheese, chicken fry powder, soybean oil, chicken ball seasoning, corn (3) mixing and molding a mixture of starch, bread crumbs, onion, garlic, refined salt, and ginger; and a step of mixing the mixed meat formed in the third step with corn starch and fried chicken A first heat treatment step (step 4) of performing a first heat treatment on a betaper prepared by mixing purified water with a powder, and a heat treatment step (step 4) of heating the mixed heat of the first heat treatment in the fourth step, A liquid secondary Better ring a secondary heat-treating step (fifth step) after the heat treatment and, after the secondary heat-treated meat mixture in the fifth step a talyu and cooling, further cooling for 2 to 4 hours
And a rapid freezing step of rapidly freezing the mixed meat cooled in the sixth step (step 7). The chicken cheddar cheese stick prepared by the above method is a chicken meat Of vitamin A, B1, B2, niacin, and calcium of cheddar cheese and vitamins A, B1, B2, and glutamic acid. If you have a specific nutrient deficiency, you will be able to consume the nutrients that are lacking through the natural eating habits, as well as enjoying the light and sweet taste of chicken and the fresh and refreshing flavor of cheddar cheese. .

Description

Chicken cheese stick with cheddar cheese and method of making it {Omitted}

The present invention relates to a chicken cheddar cheese stick containing chicken and cheddar cheese as a main ingredient and a method for preparing the same. More particularly, the present invention relates to a chicken cheddar cheese stick containing chicken meat and cheddar cheese, A freezing and crushing step (second step) of freezing and pulverizing the raw chicken meat immersed in the first step, and a freezing and crushing step of freezing and crushing chicken raw meat in the second step, (Third step) mixing and molding the additive materials for mixing and molding the ingredients including cheddar cheese, chicken frying powder, soybean oil, chicken ball seasoning, cornstarch, bread crumbs, onion, garlic, A first heat treatment step (step 4) in which the mixed meat formed in the above-mentioned raw material is subjected to a first battling treatment with a betam liquid prepared by mixing corn starch and a chicken frying powder with purified water, A second heat treatment step (step 5) in which the mixed meat subjected to the first heat treatment in the fourth step is subjected to a secondary batering to the bater liquid prepared in the fourth step, followed by a heat treatment,

A cooling step (step 6) of de-oiling and cooling the mixed meat subjected to the second heat treatment in the fifth step and further cooling the mixed meat for 2 to 4 hours (step 6); and rapid freezing (Step 7).

In modern society, dietary habits are becoming more simple and westernized, and fast food has been developed and gaining great popularity among consumers all over the world. Among them, fried chicken is one of the world's fastest-growing fast foods, offering a crunchy flavor, which is steadily gaining popularity among people all over the world, including adults and children, for snacks and meals. In addition, chicken meat contains more protein than beef, 20.7g in 100g, 4.8g in fat, and gives a calorie of 126kcal. It also contains calcium, phosphorus, vitamin A, vitamin B1 and vitamin B2. In addition, the chicken has a component called glutamic acid, which contains various amino acids and nucleic acids to make the taste of chicken much more delicious. Most of the conventional chicken-related foods are fried chicken, fried chicken, seasoned chicken, and seasoned chicken. Generally, Cheddar Cheese Sticks are a mixture of wheat flour and cheddar cheese flour, which means deep-fried, sticky-shaped confectionery. The way to make it is how to make cheddar cheese powder, almond powder, baking powder, sugar, butter · Add salt and yeast, knead, put milk and eggs, and knead again. After kneading the batter, it is first fermented for 10 ~ 12 minutes, divided into appropriate amount, rounded and cut into a size of about 13 ㎝. Slice the cuts again, put them on the pan, make the second fermentation, and bake in the oven at 180 ~ 190 ℃ for 10 ~ 15 minutes. A cheddar cheese stick with plenty of cheddar cheese inside a fast-food restaurant cuts a long piece of mozzarella cheese about 1cm in length and then rolls on flour, eggs, and bread crumbs, then eggs and bread crumbs. Then, it is put in the freezer for about 30 minutes to about 1 hour and fried for about a short time in the oil of about 170 ° C. In the case of the present invention, it is necessary to take a specific nutrient such as a patient, a child or an elderly person as well as a patient,

In case of lack of specific nutrients, natural nutrients can be consumed through eating natural food. In addition to adding insufficient nutrients such as vitamin A, vitamin B1, B2, niacin and calcium to chicken, Enjoying fresh and refreshing taste of flavor and cheddar cheese, you can get evenly balanced nutrition with only chicken dish. However, recent trends in food consumption are due to the preference of fusion foods with diverse and unique personality, and the cheddar cheese, which is gaining great popularity around the world, is cooked with chicken to make a new harmony in terms of nutrition and taste. There is no.

The present invention has been made to solve the above-mentioned problems. The object of the present invention is to provide chicken chicken cheddar cheese chicken and cheddar cheese prepared by the above-mentioned method, so that the protein rich in chicken, calcium, phosphorus, vitamin A, B1 , B2, glutamic acid, and vitamin A, B1, B2, niacin, and calcium of cheddar cheese, it is necessary to use natural foods such as nourishment, It is in providing nutrients that are lacking through the eating of food.

Recent trends in food consumption have favored fusion food with a wide variety of unique characteristics, so that the cheddar cheese of fresh and refreshing flavor, which is well received around the world, In order to achieve harmony.

In order to accomplish the above object, the present invention provides a method of manufacturing a chicken cheddar cheese stick comprising the steps of: immersing chicken raw meat in a sauce containing soy sauce, sugar, garlic, powder, pepper powder, A freezing and grinding step (second step) of freezing and pulverizing the chicken raw meat immersed in the first step, and a freezing and grinding step of freezing and pulverizing the freezing and crushing chicken raw meat in the second step in a cheddar cheese, a chicken frying powder, (3) mixing and molding a mixture of raw materials for mixing and molding a chicken ball seasoning, corn starch, bread crumbs, onion, garlic, refined salt, and ginger-added raw materials, and mixing the mixed meat formed in the third step A first heat treatment step (step 4) in which a better prepared by mixing corn starch and chicken frying powder with purified water is subjected to a first heat treatment and then a heat treatment; and the first heat treatment mixed meat in the fourth step A second heat treatment step (step 5) of subjecting the betat solution prepared in the fourth step to a second heat treatment and then heat treatment; and a second heat treatment step

A cooling step of further cooling the mixture for 2 to 4 hours (sixth step), and a rapid freezing step (7th step) of rapidly freezing the mixed meat cooled in the sixth step. In the third step, 50 to 70% by weight of raw chicken meat frozen and pulverized in the second step is mixed with 5 to 10% by weight of cheddar cheese, 10 to 20% by weight of chicken frying powder, 1 to 20% 1 to 5 wt% of chicken ball seasoning, 1 to 5 wt% of corn starch, 0.5 to 3 wt% of crumbs, 0.5 to 2 wt% of onion, 0.5 to 1.0 wt% of garlic, 0.1 to 0.5 wt% of purified salt, 0.02 to 0.1% by weight of an additive is mixed and molded.

Also, in the first heat treatment step of the fourth step, mixed meat formed in the third step is mixed with corn starch and chicken frying powder in the ratio of 1: 1 to 3 by weight, Followed by heat treatment at 170 to 180 ° C for 25 to 35 seconds. Also, in the second heat treatment step of the fifth step, the mixed meat subjected to the first heat treatment in the fourth step is subjected to secondary batering to the bater liquid prepared in the fourth step, and then the mixture is heated at 160 to 170 ° C for 25 to 35 seconds Is subjected to heat treatment for a while.

The chicken cheddar cheese stick according to the present invention can be produced by mixing chicken and chicken so that it is possible to simultaneously feel the light and sweet flavor inherent to chicken and fresh and refreshing taste of cheddar cheese. In the case of needing intake or lack of specific nutrients due to unbalanced diet, nutrients can be consumed through eating natural food, as well as nutrients such as vitamin A, vitamin B1, B2, niacin, and calcium By adding cheese, it is possible to take balanced nutrition evenly while enjoying the light and sweet flavor of chicken and the fresh and refreshing taste of cheddar cheese. Recent trends in food consumption are due to the preference of fusion foods with diverse and unique personality, so that cheddar cheese, which is very popular around the world, is cooked with chicken, so that chicken can be easily consumed like a cheddar cheese stick. It is possible to contribute to the promotion of chicken meat consumption and the development of the chicken industry by manufacturing a new harmony in taste and taste.

FIG. 1 is a flow chart showing a method of manufacturing a chicken cheddar cheese stick according to the present invention.

Hereinafter, the manufacturing method of the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a method of manufacturing a chicken cheddar cheese stick according to the present invention.

1. Immersion step (first step)

The immersion step is a step of immersing the raw meat of chicken in a sauce mixed with the seasoning containing soy sauce, sugar, garlic, powder, pepper powder and purified water. Chicken meat is more protein than beef, 20.7g in 100g, 4.8g in fat, and gives a calorie of 126kcal. It also contains calcium, phosphorus, vitamins A, B1, and B2. It contains glutamic acid, which contains various amino acids and nucleic acids, making the chicken tastier. The raw meat of the chicken is cleaned and cleaned and thawed and chilled raw or frozen raw meat.

In addition, the raw chicken meat is mixed with seasonings containing soy sauce, sugar, garlic, flour, pepper powder, and purified water to immerse the chicken meat in order to remove the odor of the chicken. Here, it is preferable to mix the chicken raw meat with the seasoning containing soy sauce, sugar, garlic, sample powder, pepper powder, and purified water at a ratio of 1: 0.01-0.05 by weight, and the sauce may include soy sauce, sugar, garlic, 10 to 20% by weight of soy sauce, 10 to 20% by weight of sugar, 10 to 20% by weight of garlic, 10 to 20% by weight of scale flour, 10 to 20% by weight of pepper powder %, And purified water 10 to 20% by weight. In addition, a caramel coloring agent and a cinnamon flavoring agent are further included in the sauce, so that the odor of the chicken can be more easily removed.

2. Freezing and crushing step (second step)

The freezing and pulverizing step is a step of freezing and pulverizing the chicken raw meat immersed in the first step and freezing the chicken raw meat immersed in the first step at 8 to 15 m / Crushing. Here, the freezing of the raw chicken meat immersed in the first step at -25 to -15 ° C is intended to protect the juice of the chicken raw meat immersed in the first step and facilitate the pulverization. The raw chicken meat immersed in the first step is frozen at -25 to -15 ° C and then pulverized to 8 to 15 m / m plate. The raw chicken meat immersed in the first step, To mix and form evenly with the additives. If the raw chicken meat immersed in the first step is frozen at a temperature lower than -25 ° C, it is uneconomical due to a lower temperature than necessary to freeze the chicken raw meat immersed in the first step, The raw chicken meat immersed in the first step may not be sufficiently frozen if it is frozen at a temperature exceeding -15 캜. When the chicken raw meat immersed in the first step is frozen at -25 to -15 ° C and then crushed into a plate having a size of less than 8 m / m, the particles are too small to reduce the chewiness, and the plate having a size of more than 15 m / In the case of pulverization, the pulverization is not sufficiently carried out and it may not be evenly mixed with the following additives.

3. Substrate mixing and molding step (third step)

Mixing and molding the raw material is a step of mixing and molding the raw material of the chicken meat frozen and ground in the second step and molding the raw material of the chicken meat which is frozen and pulverized in the second step and adding the raw material of cheddar cheese, Seasoning, corn starch, bread crumbs, onion, garlic, tablets, and ginger. More particularly, in the third step, 50 to 70% by weight of raw chicken meat frozen and pulverized in the second step is mixed with 5 to 10% by weight of cheddar cheese, 10 to 20% by weight of chicken frying powder, 1 to 5% by weight of chicken ball seasoning, 1 to 5% by weight of corn starch, 0.5 to 3% by weight of crumbs, 0.5 to 2% by weight of onion, 0.5 to 1.0% And 0.02 to 0.1% by weight of ginger are mixed and molded. Here, the cheddar cheese is rich in vitamin A, vitamin B1, B2, niacin, and calcium, and is well digested.

It is also easy for children and elderly people to grow. The cheddar cheese is generally used in the art and is not limited to the type of cheese,

It is preferable to use cheese having a constellation heat resistance. More preferably one or two or more of the following immitisella cheddar cheese, cheddach cheddar cheese and mozzarella cheese. The fried chicken powder is a mixture of wheat flour, starch, rice flour, refined salt, baking powder, potassium hydrogen L-tartrate, glucose, pepper powder, sodium L-glutamate, turmeric powder, garlic flavor and onion flavor. The soybean oil is a mixture of wheat flour, crystalline glucose, raw yeast, shorting, and tablets. The chicken ball seasoning is a mixture of bread crumbs, wheat flour, corn starch, beef flavored kelp, refined salt, white sugar, sodium L-glutamate, polyphosphate, metaphosphate, black pepper and mushroom. In the second step, the cheddar cheese is mixed with raw chicken meat, which is frozen and ground in the above-mentioned step 2, in order to obtain a protein rich in chicken, other nutritional ingredients, and a nutritious food such as vitamins A, B1, B2, Windy

It is intended to blend cheddar cheese, which is rich and fresh and refreshing. In addition, by further containing chicken frying powder, soybean oil, chicken ball seasoning, cornstarch, bread crumbs, onion, garlic, refined salt, and ginger, not only the light taste and the fine taste can be further enhanced, It improves the adhesion between raw chicken meat and additives. In the second step, 5 to 10 wt% of cheddar cheese, 10 to 20 wt% of chicken frying powder, 1 to 5 wt% of soybean oil, 1 to 5 wt% of chicken ball seasoning 1 to 5% by weight of corn starch, 0.5 to 3% by weight of crumbs, 0.5 to 2% by weight of onions,

Mixing the additives, which are in the range of 0.5-1.0% by weight, 0.1-0.5% by weight of tablets, and 0.02-0.1% by weight of ginger, is characterized by repeated chewing experiments to produce a chewy, And the optimum mixing ratio for improving the binding force between the frozen and ground chicken raw material and the supplementary material in the second step is derived. When the raw material of chicken meat which is frozen and pulverized in the second step is mixed with an additive containing cheddar cheese, chicken frying powder, soybean oil, chicken ball seasoning, cornstarch, bread crumbs, onion, garlic, But it is preferable that the raw material be frozen and ground in the second step. When the raw material is mixed with raw materials, it is preferable to uniformly mix the raw materials with a blender. At this time, in the second step, raw materials of chicken meat which are frozen and pulverized are mixed with an additive containing cheddar cheese, chicken frying powder, soybean oil, chicken ball seasoning, cornstarch, bread crumbs, onion, garlic, It is called mixed meat.

4. Primary heat treatment step (step 4)

In the first heat treatment step, the mixed meat formed in the third step is subjected to a first heat treatment with a betam liquid, followed by heat treatment. The mixed meat formed in the third step is mixed with corn starch and chicken fry powder in purified water And then heat-treated at 170 to 180 ° C for 25 to 35 seconds. More specifically, the mixed meat formed in the third step is firstly batered to a betam prepared by mixing corn starch and chicken frying powder in a ratio of 1: 1 to 3: 1 by weight, To 180 ° C for 25 to 35 seconds. The mixing of the mixed meat formed in the third step in the ratio of 1: 1 to 3: 1 by weight of the corn starch and the chicken frying powder in the sub ingredient to prepare a better liquid can be carried out by mixing the corn starch and the chicken fry powder Purified water is mixed and the above

So that the mixed meat formed in the third step is uniformly applied to the mixed meat formed in the third step. When the mixed meat formed in the third step is mixed with the corn starch and the chicken frying powder of the above-mentioned raw materials to prepare a betam liquid, it is preferable to use a Better mixer. In addition, the mixed meat formed in the third step is first subjected to a first batering with a betam prepared by mixing corn starch and fried chicken powder in purified water, and then heat-treated at 170 to 180 ° C for 25 to 35 seconds This is to fix the outer surface of the mixed meat formed in the third step by performing heat treatment at a high temperature for a long time.

5. Second heat treatment step (step 5)

In the second heat treatment step, the mixed meat subjected to the first heat treatment in the fourth step is subjected to a second heat treatment after the second heat treatment to the betaveral, and the mixed meat subjected to the first heat treatment in the fourth step is heat- After the second-step batering, a heat treatment is performed at 160 to 170 ° C for 25 to 35 seconds. The second heat treatment of the mixed meat of the first heat treatment in the fourth step to the BET solution prepared in the fourth step and then the heat treatment of the mixed meat at 160 to 170 ° C for 25 to 35 seconds may be performed at a high temperature for a short time Thereby completely fixing the coating of the mixed heat treated in the fourth step.

6. Cooling step (step 6)

The cooling step is a step of de-oiling and cooling the mixed meat subjected to the second heat treatment in the fifth step, and then further cooling the mixed meat for 2 to 3 hours. In the fifth step, the mixed meat subjected to the second heat treatment is transferred through the cooling conveyor After de-oiling and cooling, it is further cooled for 2 to 4 hours.

The second heat-treated mixed meat in the fifth step is transferred through the cooling conveyor while being de-oiled and cooled, and further cooling for 2 to 4 hours is performed by removing oil from the mixed heat-treated mixed meat in the fifth step, In order to make it more robust.

7. Rapid Freezing Step (Step 7)

The rapid freezing step is a step of rapidly freezing the mixed meat cooled in the sixth step, and rapidly freezing the mixed meat cooled in the sixth step at -40 to -25 DEG C for 7 to 10 hours. Rapid freezing of the mixed meat cooled at -40 to -25 ° C for 7 to 10 hours in the sixth step prevents the broth of the chicken from escaping and maintains the inherent meat quality of the chicken, But it is packed in a frozen state so as to preserve the preservation for a long time. At this time, chicken cheddar cheese sticks prepared by rapidly freezing the mixed meat cooled in step 6 at -40 to -25 캜 for 7 to 10 hours are referred to as chicken cheddar cheese sticks. The chicken cheddar cheese stick is packaged in a frozen state and circulated.

The chicken cheddar cheese sticks prepared by the above method have a high protein content of chicken, calcium, phosphorus, vitamin A, B1, B2 and glutamic acid, and vitamins A, B1, B2, niacin and calcium of cheddar cheese. Of course, if you need a certain nutrient intake like a patient, or if you have a specific nutrient deficiency due to unbalanced diet, you can not eat enough nutrients through eating a natural diet, but also you can enjoy the light and sweet taste of chicken, While enjoying the flavor together, you can get evenly balanced nutrition.

1. Immersion step (first step)
2. Freezing and crushing step (second step)
3. Substrate mixing and molding step (third step)
4. Primary heat treatment step (step 4)
5. Second heat treatment step (step 5)
6. Cooling step (step 6)
7. Rapid Freezing Step (Step 7)

Claims (5)

An immersion step (first step) of mixing chicken meat raw materials with seasonings containing soy sauce, sugar, garlic, sample powder, pepper powder, and purified water; immersing the chicken raw meat in a sauce containing soy sauce, sugar, The method according to any one of claims 1 to 3, wherein the freezing and crushing of the raw chicken meat in the second step is carried out in the second step, And a molding step (third step); A first heat treatment step (step 4) in which the mixed meat formed in the third step is subjected to a first heat treatment to a betain liquid prepared by mixing corn starch and fried chicken powder in purified water, and then heat treatment; A second heat treatment step (step 5) in which the mixed meat subjected to the first heat treatment in the fourth step is subjected to a second bathering and then heat treatment to the beter liquid prepared in the fourth step (step 5) A cooling step (step 6) of further cooling the mixed meat for 2 to 4 hours after deaeration and cooling, and a rapid freezing step (step 7) of rapidly freezing the mixed meat cooled in the step 6 A method for manufacturing a chicken cheddar cheese stick characterized by: [7] The method of claim 1, wherein in the third step, 5 to 10 wt% of cheese, 50 to 70 wt% of chicken raw material, 10 to 20 wt% of chicken frying powder, 1 to 5% by weight of soybean oil, 1 to 5% by weight of chicken ball seasoning, 1 to 5% by weight of corn starch,
Characterized in that an additive material containing 0.5 to 3 wt% of boron, 0.5 to 2 wt% of onion, 0.5 to 1.0 wt% of garlic, 0.1 to 0.5 wt% of purified salt and 0.02 to 0.1 wt% of ginger is mixed and molded, A method of manufacturing a stick. The method according to claim 1, wherein, in the first heat treatment step of the fourth step, the mixed meat formed in the third step is mixed with corn starch and chicken frying powder in a ratio of 1: 1 to 3: And then heat-treated at 170 to 180 ° C for 25 to 35 seconds. The method according to claim 1, wherein, in the second heat treatment step of the fifth step, the mixed meat subjected to the first heat treatment in the fourth step is subjected to secondary batering to the bater liquid prepared in the fourth step, Wherein the heat treatment is performed for 25 to 35 seconds. A chicken cheddar cheese stick prepared by the method of any one of claims 1 to 4.

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