KR20140089910A - Retort pouch of chicken organ meat soup adding red ginseng and its manufacturing method - Google Patents

Abstract

The present invention relates to a retort food of red ginseng-added chicken tripe and intestine soup and a method for manufacturing the same, which is characterized by comprising a) a preparation step washing and preparing a clean broiler byproduct; b) a heating step heating the prepared broiler byproduct with steam after passing through a low temperature aging process; c) a red ginseng adding step mixing red ginseng (liquid) with the broiler byproduct passing the b) step; a broth manufacturing step putting a natural seasoning composed of chicken bones, chicken heads, and natural materials into purified water, adding such as green onion roots, and then heating the same to make broth of the tripe and intestine soup; e) a finishing step of cooking chicken tripe and intestine soup mixing the broiler byproduct passing through the c) step with the broth composition manufactured in the d) step, mixing such as a red pepper powder, and adding such as green onions to manufacture the soup; f) a sealing step putting the finished chicken tripe and intestine soup into a pouch, and vacuum-packing and sealing the soup; and g) manufacturing a retort food of the chicken tripe and intestine soup by putting the sealed pouch into a heating cooker to heat and sterilize the pouch.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a retort poultry meat product containing red ginseng,

The present invention relates to a poultry-type red ginseng which is a mixture of red ginseng, natural seasoning, and broiler chickens (buckwheat, buckwheat, stomach, stomach, liver, To a retort food and a method for producing the same.

Retort food means food that can be stored at room temperature for a long time by putting the pre-processed contents in a pouch, sealing it in a high-temperature high-pressure sterilizing kettle (retort) and sterilizing by heating at high temperature. (Chuchang, Daechang, Pochon, Gyeongbok, Liver, Proximal, Alzheimer) tend to be reluctant to cook because they are abundant in nutrients, It is possible to reduce the waste of material and environmental pollution by making food using the chicken part, which is the target, and to take the nutrients of the chicken evenly.

Red ginseng refers to dried red ginseng by steamed ginseng. It is said that more than 1,000 years have passed since ginseng was first manufactured in Korea. In historical terms, it is believed that the ginseng was first introduced in the Goryeo Dynasty (1123) It is derived from the fact that there is a ginseng (steamed) and a raw (white ginseng).

In the manufacturing process of red ginseng, fresh ginseng is washed with water, put into a certain container, steamed for a certain time according to its size by using heated steam. After the first hot air drying, it is dried until the moisture reaches 12.5 ~ 13.5% by using solar heat or other methods. After picking the red hot pepper (ginseng) and sorting the shape, They are sorted by size and weight and vacuum packed in Tempreta can.

The important components of red ginseng include glycosides, ginseng, panacen, polyacetylene, nitrogen compounds, flavonoid vitamins (group B), trace element enzymes, antioxidants, organic acids and amino acids.

Red ginseng has sedative and excitatory effects on the central nervous system and acts on the circulatory system to prevent hypertension and arteriosclerosis. It also has anti-inflammatory and anti-tumor effects, anti-radiation effects, skin protection, anti-inflammation, anti-inflammation and anti- There is also a softening action.

It is rich in nutrients like other meats, but it has no fat, it has a lot of protein, it contains vitamin B and iron, so it has a special effect on pregnant women. do.

If you get stomachache, yellow cornea (Chinese medicine name: 鷄 内 金 or in-house gold) is peeled off in chicken soup, dried and taken as powder or dalyeoseo has been taking.

Chicken liver is rich in vitamins and minerals, iron and vitamin A

Chicken tongkat is nutritious and contains a lot of vitamins.

However, the existing broiler by-products (sochang, dachang, stomach, tongue, liver, proximal, and pouch) are rich in nutrients as mentioned above, but especially soy sauce and dachang have many proteins and enzymes. Since the cooking process is troublesome and the cooking process itself tends to be reluctant, the use of the cooking process has been limited.

As a manufacturing method using conventional broiler chickens byproducts, a method of manufacturing an instant food using chicken sand bags as a main ingredient in Publication No. 1999-0086104, a method of manufacturing a broth using chicken bone in Public No. 10-2004-0098433 However,

Retort food and its preparation method of chicken gum added with red ginseng have not been proposed.

The present invention is based on the fact that the existing broiler chickens byproducts (chow, chow chow, stomach, stomach, liver, proximal, and pouch) are mostly used for food or discarded. The retort pouch is characterized by its thin and flat shape compared to bottles and metal tubes. It can be used as a pouch-shaped retort product by mixing red ginseng, natural seasoning, It is possible to prevent the loss of nutrients and quality of the contents, to reduce the cost of the packaging material and to lower the production cost, and it is possible to prevent the food additives such as the disinfectant and the preservative It is advantageous that it can be preserved for 1 year or longer without using it.

a) preparing preparations of broiler chickens (chow, chow, stomach, stomach, liver, proximal, umbrella) cleaned and placed on a tray;

b) heating the broiler chickens by heating at 100 to 150 ° C for 20 to 30 minutes under a low temperature aging process;

c) adding red ginseng (liquid phase) to broiler chickens through step b) in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of broiler chickens by-products;

d) Add the natural seasonings made of chicken bone, chicken head and natural materials to the purified water, add the roasted roots, garlic, onion and celery and then heat (100 ℃ ~ 150 ℃ for 20 ~ 30 minutes) A manufacturing step;

e) 100 parts by weight of broiler chickens obtained in step c) are mixed with 200 parts by weight of the water composition prepared in step d), 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of salt, 1 to 5 parts by weight of chopped garlic, 1 to 5 parts by weight of ginger and 1 to 5 parts by weight of sesame oil are mixed with 1 to 5 parts by weight of garlic, 10 to 15 parts by weight of onion, 5 to 10 parts by weight And a cooking step of cooking the chicken gourd;

f) encapsulating the finished chicken intestine into a pouch, vacuum packing and sealing;

g) placing a sealed pouch in a high-temperature and high-pressure cooking pot, and sterilizing it by heating to prepare a retort food for a chicken intestinal waste, wherein the retort food is prepared from chicken broth added with red ginseng To solve technical problems.

The present invention relates to a poultry-type red ginseng which is a mixture of red ginseng, natural seasoning, and broiler chickens (buckwheat, buckwheat, stomach, stomach, liver, The present invention relates to a retort food and a method for producing the same. It can effectively and conveniently use a large amount of beneficial ingredients contained in red ginseng and broiler chrysanthemum by-products, and can satisfy the convenience and health needs of busy modern people at the same time.

Disclosure of Invention Technical Problem [8] The present invention has been made in view of the above problems, and will be described in detail with reference to the following examples and comparative examples.

EXAMPLES The following examples and comparative examples are illustrative of the present invention and are not intended to limit the scope of the present invention by the following examples and comparative examples.

a) preparing preparations of broiler chickens (chow, chow, stomach, stomach, liver, proximal, umbrella) cleaned and placed on a tray;

The broiler chickens byproducts (buxom, dachang, stomach, stomach, liver, proximal, and pouches) smell bad odor. Especially, because there are many proteins and enzymes in Sokchang and Daechang, they peculiar smell. After removing the flour, such as wheat flour, without water and mix the appropriate amount of 5 to 10 minutes to mix well, rubbing several times to remove the smell. After the above process, coarse salt is sprinkled, and it is burnt for 1 ~ 3 minutes and washed with clean water repeatedly 4 ~ 6 times

At this time, if the salt is deeply impregnated into the broiler chickens byproducts (buxom, dachang, stomach, tongue, liver, proximal, and pouch), salty taste may be produced.

b) heating the washed broiler broth by steam heating at a temperature of 100 ° C to 150 ° C (20 to 30 minutes) through a low temperature aging process;

The fermented by-products are fermented at a low temperature to reduce the pungency and smell of the beef, keep the peculiar kokodo (kokodako) and chewy chewy texture intact, keep meat taste and moisture for the first time, .

The low-temperature aging temperature is 1 ° C to 8 ° C. If the temperature is less than 1 ° C, the broiler chickens are frozen,

If the temperature exceeds 8 ℃, the taste of the built-in interior disappears. If the heating time is less than 20 minutes, the broiler chickens are not well cooked. If the cooking time is more than 30 minutes, the water is evaporated rapidly and the meat is rapidly shrunk and the meat quality is very high.

c) adding red ginseng (liquid phase) to broiler chickens through step b) in an amount of 0.1 to 5 parts by weight based on 100 parts by weight of broiler chickens by-products;

d) Add the natural seasoning consisting of chicken bone, chicken hair and natural powder material to the purified water, add the roasted roots, garlic, onion and celery and then heat (100 ℃ ~ 150 ℃ for 20 ~ 30 minutes) A manufacturing step;

Natural seasoning

 The broth by-products prepared by removing dehydrated broth by removing the washed blood from fresh broiler by-products (head and bone), drying the broth by-products in a dome-shaped yellow soil, and then finely grinding (150 to 250 mesh) (150 to 250 mesh), and the powder mixture is finely pulverized again to a nanoparticle size (400 to 600 mesh) to obtain a fine powder A natural seasoning of the mixture is prepared.

The reason for making such a nanoparticle-sized fine powder mixture is that it is well dissolved in purified water, and digestion and absorption are good when ingested.

The chicken bone of the natural seasoning contains a large amount of hyaluronic acid as well as calcium and protein, and hyaluronic acid is effective in preventing arthritis, cataract and skin aging of various geriatric diseases. The celery, also known as the representative of Western vegetables in the additives, contains minerals and minerals such as vitamins, magnesium, etc., and ingredients that facilitate the above activities. It contains 10 times the amount of vitamins B1 and B2, It is characterized by a lot of iron.

Sedanolide, a unique fragrance ingredient, helps eliminate the odor of broiler chickens by stabilizing human nerves, relieves depression, and is good for mental anxiety, headache, hysteria, and anorexia.

 e) 200 parts by weight of the broth composition prepared in step d) is mixed with 100 parts by weight of broiler chickens obtained in step c), 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of salt, 1 to 5 parts by weight of chopped garlic, 1 to 5 parts by weight of ginger and 1 to 5 parts by weight of sesame oil are mixed with 1 to 5 parts by weight of garlic, 10 to 15 parts by weight of onion, 5 to 10 parts by weight And a cooking step of cooking the chicken gourd;

In this process, the added buttercups are rich in alkaline food, which is a food that stimulates appetite. The fragrant minnary flavor enhances the taste and cleanses the hair.

Vitamin A, B1, B2, and C are contained in large amounts, and protein, iron, calcium, phosphorus, etc.

Add nutritious buttercups rich in minerals to remove remaining odors and add flavor and texture.

f) sealing step in which the finished chicken intestine is placed in a pouch and sealed by vacuum packaging (300 g);

g) putting the sealed pouch into a high-temperature high-pressure cooking pot and sterilizing it by heating to prepare a chicken retort; A red meat product of chicken broth added with red ginseng is manufactured.

Since the retort pouch has a thin and flat shape compared to bottles and metal pipes, the penetration time of the heat to the contents center is accelerated during the sterilization. Therefore, the sterilization time is shortened, and the loss of nutrients and quality of the contents can be prevented, The production cost is lowered, and long-term preservation is possible at room temperature for more than one year without using food additives such as disinfectant and adjuvant, and it is easy to carry because it is lighter than canned or bottled water.

It is also convenient because it can be opened without special tools and it can be warmed up when you eat. The energy consumption during the manufacturing process is only about 1/4 of that of the existing canning manufacturing process.

Hereinafter, specific examples and comparative examples of the present invention will be described in more detail. However, it should be understood that the present invention is not limited to the following examples and comparative examples, and that various modifications or changes may be made therein without departing from the spirit and scope of the present invention.

<Examples>

a) Prepare broiler chickens by washing them thoroughly and placing them on a tray.

b) The broiler chickens prepared above are heated in a low temperature aging process (2 캜, 16 hours) at 120 캜 for 30 minutes by steam.

c) Red ginseng (liquid phase) is added to broiler chickens through step b), and 2 g of red ginseng is added to 100 g of broiler chickens byproduct.

d) Add 150 g of natural seasoning to purified water (10), add 75 g of roasted roots, 75 g of garlic, 150 g of onion, and 50 g of celery and heat at 120 ° C for 25 minutes to make the boiled broth.

e) After mixing 200 g of the broth composition prepared in step d) with 100 g of the broiler chickens obtained in step c), 7 g of red pepper powder, 7 g of soy sauce, 7 g of salt, 3 g of pepper powder, 6 g of chopped garlic, 3 g of ginger and 3 g of sesame oil, 3g of onion, 15g of onion and 7g of parsley are added to complete the cooking of chicken

f) Put the finished chicken in a pouch and seal it by vacuum packing (300g).

g) preparing a retort poultry food by placing the sealed pouch in a high-temperature high-pressure cooker and sterilizing by heating to produce a retort food of chicken intestinal juice to which red ginseng is added, .

The temperature of the high pressure sterilizer was sterilized at 125 DEG C and the pressure was 2 kgf / cm &lt; 2 &gt; for 30 minutes,

<Comparative Example>

a) The same procedure as in the above example was carried out.

b) The same procedure as in the above example was carried out.

c) Prepare 100 g of broiler chickens by b).

d) The same procedure as in the above example was carried out.

e) 200 g of the broth composition prepared in step d) was mixed with 100 g of broiler chickens prepared in step c), then 7 g of red pepper powder, 7 g of soy sauce, 7 g of salt, 3 g of pepper powder, 6 g of chopped garlic, 3 g of ginger and 3 g of sesame oil 3g of onion, 15g of onion, and 7g of parsley are added to complete the cooking of the chicken.

f) The same procedure as in the above example was carried out.

g) preparing a retort pouch containing chicken broth using a broth by-product, wherein the pouch is placed in a high-temperature high-pressure cooker and heat sterilized to prepare a chicken retort food.

The temperature of the high pressure sterilizer was sterilized at 125 DEG C and the pressure was 2 kgf / cm &lt; 2 &gt; for 30 minutes,

The retort food of the chicken intestinal juice to which the red ginseng as the above example was added and the

The retort food of chicken was subjected to taste, smell, chewy texture, general preference degree by 5 point scale method by 20 sensory testers and the results are shown in Table 1.

Sensory test result flavor Job smell Kosi texture Comprehensive preference Example 4.5 4.7 4.2 4.5 Comparative Example 3.8 3.5 4.1 3.8

(5: very good, 4: good, 3: usually, 2: not good, 1: not very good)

As shown in the abovementioned sensory evaluation results, it can be seen that the retort food of the chicken intestinal juice to which red ginseng is added has a higher taste than the retort food of the chicken intestinal juice and does not smell bad odor.

Claims (6)

a) preparing a broiler chick by-product (buxom, dachang, stomach, tongue, liver proximal, umbilical) cleaned and placed on a wicker;
b) heating the broiler chickens by heating at 100 ° C to 150 ° C (20 to 30 minutes) under a low temperature aging process;
c) adding red ginseng (liquid phase) to broiler chickens through step b) and 0.1 to 5 parts by weight of red ginseng to 100 parts by weight of broiler chickens by-products;
d) Add the natural seasoning made of chicken bone, chicken hair and natural materials to the purified water, add the roasted roots, garlic, onion and celery and then heat (100 ℃ ~ 150 ℃ for 20 ~ 30 minutes) ;
e) 200 parts by weight of the broth composition prepared in step d) is mixed with 100 parts by weight of broiler chickens obtained in step c), 5 to 10 parts by weight of red pepper powder, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of salt, 1 to 5 parts by weight of chopped garlic, 1 to 5 parts by weight of ginger and 1 to 5 parts by weight of sesame oil are mixed with 1 to 5 parts by weight of garlic, 10 to 15 parts by weight of onion, 5 to 10 parts by weight And a cooking step of cooking the chicken gourd;
f) a sealing step in which the finished chicken intestinal bath is placed in a pouch and sealed by vacuum packaging (300 to 350 g);
g) placing the sealed pouch in a high-temperature and high-pressure cooking pot, and sterilizing it by heating to prepare a retort food for chicken internal boiling water.
The method according to claim 1,
Wherein the low-temperature ripening process in step b) comprises a step of roasting at 1 to 8 ° C for 12 to 24 hours, wherein the roasted by-products of red meat are added.
The method according to claim 1,
The natural seasoning of step c)
The broth by-products prepared by removing dehydrated broth by removing the washed blood from fresh broiler by-products (head and bone), drying the broth by-products in a dome-shaped yellow soil, and then finely grinding (150 to 250 mesh) (150 to 250 mesh), and the powder mixture is finely pulverized again to a nanoparticle size (400 to 600 mesh), and then the powder mixture is pulverized A method for producing retort food with chicken red pepper added with red ginseng by using broth by - products.
The method according to claim 1,
In step (d), 20 to 30 parts by weight of natural seasoning, 0.1 to 5 parts by weight of roots, 0.1 to 5 parts by weight of garlic, 1 to 10 parts by weight of onion, 0.1 to 3 parts by weight of celery Wherein the broth is selected from the group consisting of chicken meat,
The method according to claim 1,
The heating and sterilization conditions in the high-temperature and high-pressure heating pot of step f) include a temperature of 110 to 150 ° C, a pressure of 1 to 5 kgf / cm 2, and a sterilization time of 20 to 40 minutes. A Method of Making Retort Foods with Chicken Ingredients Added with Red Ginseng Byproducts.
A retort food for chicken having a red ginseng added chicken broth produced by the method of any one of claims 1 to 5.