The manufacturing method of a kneaded meat for thinsliced grilled chicken containing water-soluble kitosan

• Main Author: JO, SEONG UK
• Format: Patent
• Language: English; Korean
• Published: 10.05.2023
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The present invention relates to a method for producing seasoned chicken ribs containing chitosan. More specifically, the present invention relates to a method for producing seasoned chicken ribs containing chitosan, which can contribute to preventing adult diseases and improving health. When making chicken ribs for seasoning, chitosan is added to improve the product's preservation properties such as antibacterial and antioxidant properties. Also chitosan has anti-mutagenic properties, lowers blood cholesterol and increases HDL-cholesterol, which is beneficial to the human body, secures adsorption and excretion of fat, ensures enhancement of immunity, and promotes the growth of intestinal microorganisms beneficial to the human body. The present invention relates to a method for producing seasoned chicken ribs, which are produced by cutting livestock meat such as beef, pork, and chicken meat into a certain size and adding and mixing a number of seasonings. A chitosan solution obtained by dissolving chitosan with a molecular weight of 10,000 in water and cooling the same is provided, and the chitosan solution is added and mixed to chicken mixed with the seasoning at a ratio of 0.001 to 1 wt% based on 100 wt% of chicken. In addition, the present invention relates to a method for producing seasoned chicken ribs, which are produced by cutting livestock meat such as beef, pork, and chicken to a certain size and adding and mixing a number of seasonings, wherein chitosan with a molecular weight of 30,000 is dissolved in an organic acid to prepare a chitosan solution of which acidity (pH) is adjusted to 5.0 to 5.9, and the chitosan solution, of which pH is adjusted to 5.0 to 5.9, is added and mixed to the chicken mixed with the seasoning at a rate of 0.001 to 1 wt% based on 100 wt% of chicken. 본 발명은 키토산을 함유한 양념용 닭갈비의 제조방법에 관한 것으로서, 더욱 상세하게는 닭고기를 이용하여 양념용으로 닭갈비를 제조시 키토산을 첨가하여 제품에 항균성 및 항 산화성과 같은 보존성을 향상시킴과 더불어, 키토산이 지니는 항 돌연변이원성, 혈중 콜레스테롤의 강하 및 인체에 유익한 HDL-콜레스테롤의 증대, 지방의 흡착 배설, 면역성의 증강, 인체에 유익한 장내 미생물의 증식을 촉진시키는 등의 성인병 예방과 건강 증진에 기여할 수 있는 키토산을 함유한 양념용 닭갈비의 제조방법에 관한 것이다. 본 발명은 쇠고기, 돼지고기 등 축육 및 닭고기를 비롯한 계육을 일정한 크기로 절단하고 다수의 양념을 첨가 및 혼합하여 제조되는 양념용 닭갈비의 제조방법에 있어서, 분자량이 1만의 키토산을 물에 용해 및 냉각시킨 키토산 용액을 구비하고, 상기 양념이 혼합된 닭고기에 상기 키토산 용액을 닭고기 100wt%에 대하여 0.001~1wt% 비율로 첨가 및 혼합한 것에 특징이 있다. 또한, 본 발명은 쇠고기, 돼지고기 등 축육 및 닭고기를 일정한 크기로 절단하고 다수의 양념을 첨가 및 혼합하여 제조되는 양념용 닭갈비의 제조방법에 있어서, 분자량이 3만의 키토산을 유기산에 용해하여 산도(pH)가 5.0~5.9로 조절된 키토산 용액을 구비하고, 상기 양념이 혼합된 닭고기에 pH가 5.0~5.9로 조절된 상기 키토산 용액을 닭고기 100wt%에 대하여 0.001~1wt% 비율로 첨가 및 혼합한 것에 특징이 있다.