JP4132455B2 - Dried chicken and method for producing the same - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a dry chicken, a method of manufacturing a dry chicken processed specifically to the soft delicious and eat easily culled.
[0002]
[Prior art]
Conventionally, beef jerky, which is a dried beef meat, is mainly on the market as dry meat, but dry chicken obtained by processing chicken instead of expensive beef jerky has also been proposed. As a conventionally proposed method for producing dried chicken, for example, chicken cut into a predetermined size is heated with an aqueous solution of an additive such as calcium sulfate to separate lipids and fibrous meat, and from the fibrous meat after the separation step Boiled to remove the additive, and then a method of obtaining fiber chicken through a dehydration step and a drying step (Japanese Patent Laid-Open No. 7-11880), animal meats (eg, heart meat) and bird meats with a lot of raw collagen ( Slice the meat) into strips along the muscle fibers, and then heat-treat them in an oven to make an original fabric. By passing it between the gears, the muscle fibers are loosened to form gaps between the muscle fibers. What is made (Japanese Patent Publication No. 7-55136) is known. Also, remove the fat, membrane, skin and bone from the chicken, pre-treat it, sprinkle with sake and leave it for 10 to 20 minutes, then immerse it in the seasoning liquid, age it overnight in the refrigerator, and then mold it with the meat tap Also proposed is a method for removing chicken fat through hot air drying and a microwave oven, adjusting moisture and oil content, naturally drying and then cutting to obtain chicken jerky (Japanese Patent No. 2694846). Yes.
[0003]
[Problems to be solved by the invention]
As mentioned above, various proposals have been made for processing chicken into dried chicken, but a large amount of waste chicken that has finished the spawning season that occurs in poultry farms is rarely used for edible meat because the meat is hard. In fact, some are used only as raw material meat for seasonings and soups, or as raw material meat for pet food, and are used as industrial waste. The reason for this is that the conventionally proposed method for drying chicken as described above requires a complicated processing step and is expensive, and when the waste chicken is processed especially by the conventionally proposed method, the meat becomes lumpy. This is due to the fact that the original taste of chicken cannot be obtained, and that a hard and good texture cannot be obtained.
[0004]
The present invention was devised in view of the above circumstances, has a simple processing process, can significantly reduce the production cost compared to the conventional dry meat production process, and even dried chicken has a juicy feeling It is intended to obtain cheap and delicious dry chicken that has the original taste of chicken and has a soft and good texture, and is intended for effective use of edible chicken.
[0005]
[Means for Solving the Problems]
As a result of repeating various experiments in order to achieve the above-mentioned problems, the present inventor has a lot of unsaturated fatty acids, so that in order to promote the separation of conventional lipids, the adult body is disassembled and the skin and fat are separated and removed. In addition, the lipids were separated by heating the remaining meat chunk in a state of being cut and divided into a plurality of pieces, but conversely, by heating and heating the chicken meat with the skin as it is, the muscle fibers may shrink. It was found that the meat was not hardened and there was no quantitative reduction, and that the separation of lipids was performed well while maintaining the original taste of chicken, and as a result of further research, the present invention was achieved. is there.
[0006]
That is, the method for producing dried chicken according to the present invention that solves the above-mentioned problems is a high-pressure boiling step in which the whole slaughtered chicken is boiled in a pressure cooker to extract oils and fats, the skin and bones are removed, and the meat is made into fibers. step is understood solutions to strip the meat tear along, the fried strips meat to be immersed in hot liquid seasoning containing awamori 3 to 20 wt% said seasoning liquid is eliminated, step fried further fry in margarine, the fried It consists of the drying process which heat-drys the thin piece meat . Furthermore, the dried chicken meat with a more flavor is obtained by carrying out the smoke treatment after a drying process.
[0007]
The dried chicken obtained by the above production method is cooked in a pressure cooker with the whole chicken in the pressure cooker, so that the muscle fibers do not shrink and the meat does not become hard, and there is no quantitative reduction. The separation of lipids is performed well while maintaining the umami taste. And by immersing it in a hot seasoning liquid containing 3 to 20% by weight of awamori, and further fried in margarine, the flavor is increased and the chicken is hardened, and even if stored for a long time due to the bactericidal effect, the flavor is impaired. It is possible to obtain dried chicken meat that can be maintained without any problems, has a peculiar taste of chicken, is soft and moist, and is easier to eat than dried meat such as beef jerky provided conventionally.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, embodiments of the present invention will be described in detail.
The dry chicken manufacturing method of this embodiment consists of a high-pressure boiling treatment process, a cracking process, a stir-fry process, a drying process, and a smoke treatment process, and will be described below for each process. First, in the high-pressure boiling treatment step, the slaughtered adult chicken is boiled in a pressure cooker in its entirety with the skin, and heated at a high pressure for about 30 minutes after steam ejection is started from the safety valve of the pressure cooker. As a result, the meat becomes softly boiled and the fat is extracted from the meat into the juice and floats on the surface, thereby removing the fat. At that time, since the meat is cooked with the skin, the fat is properly removed from the meat and the savory taste is also appropriately suppressed, and even the waste chicken meat is not hardened.
[0009]
Then remove the chicken from the pan, remove the skin, and loosen the meat to an appropriate size. The peeled adult can be easily broken by tearing the meat part along the fiber direction by hand, and the meat and bone can be easily separated (unraveling step).
[0010]
A piece of meat that has been torn into fibers is dipped in a seasoning liquid that has been heated in a pan, and then fried until there is no moisture. When the water is gone, fry it lightly with margarine. Thereby, a moist feeling comes out in the taste, and the dry feeling peculiar to dried meat can be effectively eliminated (fried process). The seasoning liquid is prepared by blending soy sauce, sugar, mirin, awamori, chili, and butter. In particular, awamori has a high awamori flavor when the component ratio exceeds 20% by weight, and if it is less than 3% by weight, the effect of awamori is small, so the amount of awamori added is 3 to 20% by weight. More desirably, the range of 10 to 15% is desirable.
[0011]
Then, it is dried for 30 minutes to 60 minutes at a temperature of 70 ° C. to 80 ° C. by an infrared dryer (drying step). However, the temperature condition of the drying step is not necessarily limited to the above condition, and can be appropriately selected depending on the amount, drying time, and temperature. For example, if it dries with stirring in a high temperature atmosphere, it can be dried in a short time. By passing through the above process, dried chicken meat which is beef jerky-like delicious and soft and suitable for sake brewing can be obtained, but by further smoke treatment, dried chicken meat with a richer flavor can be obtained.
[0012]
【Example】
EXAMPLE An adult chicken was removed from the head, legs and internal organs through the above steps. The seasoning liquid used at that time was prepared at a ratio of 340 g to 370 g with respect to 1 kg of meat.
Soy sauce 50 parts by weight Sugar 22 parts by weight Milin 13 parts by weight Awamori 13 parts by weight Pepper a little butter 0.5-2 parts by weight [0013]
The above-mentioned seasoning liquid of the present embodiment uses awamori and chili in particular, so that the flavor of chicken is increased, the chicken is kept from becoming hard, and maintained without sacrificing the flavor even if stored for a long time by a bactericidal effect. can do. Moreover, drying conditions were dried for 40 minutes at a furnace temperature of 75 ° C. using a commercially available infrared dryer for drying food. The obtained dried chicken was further smoked for about 4 hours using cherry blossoms with a smoker.
[0014]
The beef jerky-shaped dried chicken meat obtained as described above was sealed in a synthetic resin packaging bag with a small bag of oxygen scavenger, stored for 3 months, and opened and eaten after 3 months. As a result, the chicken had no dryness and dryness peculiar to dried meat, had a peculiar taste of chicken, was soft and moist, and was easier to eat than dried meat such as beef jerky provided conventionally. Moreover, in this Example, since it was smoke-treated, a unique flavor was obtained and it was even more delicious. When 10 people including men and women and children eat the dried chicken obtained in this way, all 10 people are soft and delicious, and they do not get tired of eating. It was an answer.
[0015]
【The invention's effect】
As described above, according to the present invention, dried chicken can be obtained at a low cost by a simple manufacturing process as compared with the conventional one, and the obtained chicken has no dry feel and crunchiness peculiar to dried meat. In addition, it is soft and moist, and it is easier to eat than dried meat such as beef jerky that has been conventionally provided. As a result, it is possible to effectively use waste chickens that have been hardly used for meat in the past, which greatly contributes to the management of poultry farmers.

Claims (2)

A high-pressure boiling process in which the whole slaughtered chicken is boiled in a pressure cooker to extract fats and oils, the skin and bones are removed, the meat is broken along the fibers and broken into pieces, and the pieces are cut into pieces. the fry until immersed in hot liquid seasoning containing awamori 3 to 20 wt% said seasoning liquid is eliminated, step fried further fry in margarine, characterized in that it consists of a drying step for heating and drying the fried strip meat A method for producing dried chicken. The drying after step method for producing a dry chicken of claim 1 including the Kaorukemuri processing step of said strips meat Kaorukemuri process.