JP2009027998A - Chicken cooking method, and cooked chicken food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a cooking method for chicken based on a new idea, and to provide a cooked chicken food. <P>SOLUTION: This chicken cooking method comprises: a first cooking process of using parent chicken as material chicken, followed by cutting the chicken in a nearly dice-like shape of a prescribed size so as to prepare chicken for cooking; a second cooking process of thinly sprinkling salt on the chicken for cooking, further, thinly sprinkling curry powder on the chicken followed by kneading, refrigerating the chicken under pressure for about 20-24 h so as to obtain a preliminary seasoned first cooked food; a third cooking process of mixing the first cooked food after refrigerating with curry roux followed, by adjusting the taste so as to obtain a second cooked food; and a fourth cooking process of boiling the second cooked food at high heat only with water of the curry roux and oil and fat that effuse from the second cooked food to evaporate water, and further, baking the product at low heat to the extent of giving moderate burnt color to the surface so as to obtain the cooked chicken food. As a result, the cooked chicken food which has unconventional novel texture and taste and which is delicious when eaten is obtained. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a method for cooking chicken and a cooked chicken product cooked by the cooking method.

  There are various methods of cooking chicken, such as baking, boiling, frying, frying, steaming, etc., and each cooking method can obtain a different texture and taste. Various proposals have been made (see, for example, Patent Documents 1 to 4).

  Patent Document 1 discloses a cooking method for grilling meat and obtaining a plump finish with water retention by adding a peptide derived from sardine muscle when cooking.

  Patent Document 2 discloses a cooking method in which chicken is fried and cooked, and a crunchy feeling of clothing can be obtained even if it is frozen meat by using powder of dama flour.

  Patent Document 3 is a cooking method in the case of cooking chicken meat as ground meat. The ground meat is kneaded and frozen, and is cut into pieces and fried in oil so that it can be eaten as a snack or snack for sake. A cooking method is disclosed.

  Patent Document 4 discloses a method for cooking yakitori, which discloses a method of baking when a yakitori that has been once baked and frozen and stored is heated with an electronic lane.

JP-A-6-7119 JP 2001-54370 A JP 2005-168475 A JP 2006-304747 A.

  By the way, when eating chicken, it is common to eat chicken directly after cooking it, and the cooking methods disclosed in the above-mentioned patent documents are also premised on such eating methods. It is.

  However, it is also conceivable to use cooked chicken as an ingredient for other dishes together with other ingredients, in addition to eating the chicken directly after cooking. For example, “octopus baked” is usually obtained by wrapping a piece of rice cake in a dough material mainly composed of flour, and it is also conceivable to use a piece of cooked chicken instead of this piece of rice cake.

  When cooked chicken is used as an ingredient for other dishes in this way, the cooked chicken must have a unique flavor and texture suitable for the dish, and these must be stably supplied. For this purpose, a new cooking method different from the conventional chicken cooking method is required.

  However, the fact is that no useful proposal has yet been made for a method of cooking chicken and a cooked chicken product based on such a viewpoint.

  Then, in this invention, it was made for the purpose of proposing the cooking method of chicken based on a novel idea, and a chicken cooking product.

  In the present invention, the following configuration is adopted as a specific means for solving such a problem.

  In the method of cooking chicken according to the first invention of the present application, the first cooking step using parent chicken as raw material chicken and cutting it into a substantially dice of a predetermined size to make chicken for cooking, and the above chicken for cooking Second, the second cooking step to obtain a primary cooked product with chilled storage for about 20 to 24 hours under pressure, after sprinkling thinly with salt and further sprinkling with curry powder, and refrigerated The third cooking step of mixing the later primary cooking product with Carrero to obtain a secondary cooking product by adjusting the taste, and the secondary cooking product with only the moisture of the Carrero and the exuded fat from the secondary cooking product, It is characterized by being composed of a fourth cooking step in which a stewed product is boiled in a low heat until the surface has a proper baking color after being boiled in a high heat to evaporate the moisture, and then cooked.

  The cooked chicken product according to the second invention of the present application is characterized in that it is obtained by boiling and baking a dice-shaped parent chicken meat seasoned with salt and curry powder.

  (A) According to the method for cooking chicken according to the first invention of the present application, the following effects are obtained.

  In the first cooking step, since the parent chicken is used as the raw chicken, it is possible to obtain an appropriate crunch when eaten, for example, as compared with the case of using young chicken. Moreover, since this is cut and used in the shape of a substantially dice having a predetermined size, the taste penetration action during cooking is promoted.

  In a 2nd cooking process, salt is sprinkled thinly to cooking chicken, and also curry powder is sprinkled thinly, and salt and curry powder are entangled uniformly in this cooking chicken. In this way, a primary cooked product in which the taste is sufficiently permeated can be obtained by refrigerated storage of the cooked chicken in which salt and curry powder are uniformly entangled for about 20 to 24 hours under pressure.

  In the third cooking step, the primary cooking product after refrigerated storage is mixed with Carrero to adjust the taste. Thus, preparation for cooking is completed.

  In the fourth cooking step, the secondary cooking product that has been prepared for cooking under heat is simmered in high heat only with the moisture of the curry roux and the exuded oil and fat from the secondary cooking product to evaporate the moisture for a short time. The curry taste soaks well, and the flavor and umami are confined by baking with low heat until the surface has an appropriate baking color.

  As described above, by passing through the first cooking step to the fourth cooking step, a delicious chicken cooked food having a novel texture, taste, etc., which is not found in the past, can be obtained.

  (b) According to the cooked chicken product according to the second invention of the present application, it is obtained by boiling the dice-shaped parent chicken meat seasoned with salt and curry powder and then baking it. The cooked chicken product is in a state in which the curry flavor has permeated and the taste is confined by baking, the texture, taste, etc. are stably obtained and this is sustained, so this is eaten directly. Of course, even if this is used as an ingredient for other dishes, the texture, taste, etc. are utilized as they are in the dish, and expansion of dishes using chicken can be expected.

  Hereinafter, a method for cooking chicken and a cooked chicken product according to the present invention will be specifically described based on preferred embodiments.

  The method of cooking chicken according to the present invention is to prepare a chicken product having a new texture, flavor (especially curry flavor), etc., which has never been achieved by seasoning the chicken with boiled cooking and baking. The chicken cooked product obtained by this cooking method is suitable for creating a new dish by using it for other dishes, for example, as a substitute for “small piece of salmon” in octopus grilling. .

  First, a method for cooking chicken will be described with reference to the work flow shown in FIG.

  This cooking method goes through four cooking steps from a first cooking step to a fourth cooking step described below. Hereinafter, each of these cooking steps will be described sequentially.

I: 1st cooking process A 1st cooking process is a process of obtaining the chicken for cooking.

  First, parent chicken is used as raw chicken. The use of parent chicken in this way is, for example, when young chicken is used, since the meat quality is relatively soft, when it is cooked, there is less “crispness”, but when using chicken chicken Is able to obtain an appropriate “crisp” even after cooking, especially when it is used as an ingredient in other dishes, rather than being eaten as it is. Become. In this case, from the viewpoint of obtaining this “crispiness”, it is particularly preferable to use “thigh meat” among parent chicken meat.

Next, this parent chicken is cut into a substantially dice having a predetermined size, and this is used as “cooking chicken” to be used for subsequent cooking. In this way, by cutting into a substantially dice shape, for example, the volume ratio of the surface area becomes larger compared to the case where it is used as a lump of the sales form, so that the penetration of the lower taste and the like is promoted, and the taste is increased. Of chicken soaked well (which is the “primary cooked product” described below). In this case, the size of the dice can be arbitrarily determined in light of the contents of the other dishes when the cooked chicken (that is, “chicken cooked product described later”) is used as an ingredient for other dishes. For example, when this chicken cooked product is used as an ingredient in place of the “octopus grilled” piece, it is preferably about 1 cm ³ .

II: Second Cooking Step The second cooking step is a step of adding a seasoning to the “cooking chicken”.

  First, a thin salt is sprinkled on the “cooking chicken”, and then curry powder is sprinkled thinly. Then, it is lightly rubbed by hand for about 2 to 3 minutes, and the chicken for cooking is uniformly entangled with salt and curry powder on its surface.

  Here, “salt” was used for the savory taste, but this “salt” is a so-called “ion exchange salt”, which is a salt with high purity of sodium chloride and less impurities. ”Is good. On the other hand, many commercially available reprocessed salts, that is, salts obtained by adding minerals, bitterns, etc. to ion-exchange salts have poor permeability and are not suitable for use as a seasoning. For this reason, "salt" is used here as a seasoning material.

  In addition, the standard of the usage-amount of the salt and curry powder as a seasoning material per 100g of "chicken for cooking" here is as follows.

Salt: 1.5-2.0g / 100g
Curry powder: 7-8g / 100g
In addition, curry powder was used as a seasoning material because the curry aroma and spicy curry flavor could not be fully produced only by boiling in the next step, using curry powder. The chicken is made to fully penetrate the curry flavor.

  Next, as described above, the “cooking chicken” in which the salt and curry powder are uniformly entangled on the surface thereof is appropriately pressed by means of, for example, placing a heavy stone or the like in a refrigerator. Store for 20-24 hours.

  Here, the reason for storing under pressure is to promote the penetration of salt and curry powder by discharging the moisture of “cooking chicken” by pressurization. The storage time of 20 to 24 hours is empirically based on the fact that the penetration of salt and the like is insufficient at 20 hours or less and that the penetration is excessive at 24 hours or more. It is. Furthermore, the cold storage in the refrigerator is to suppress the fermentation of “cooking chicken” and maintain the meat quality. In addition, the suitable temperature of cold storage is about 4-6 degreeC.

  By such cold storage in a pressurized state, a “primary cooked product” in which the above “cooking chicken” is sufficiently seasoned is obtained.

III: Third cooking step The third cooking step is a step of mixing the "primary cooked product" after refrigerated storage with Carrero to adjust the taste to obtain a "secondary cooked product". Preparation for cooking is completed.

  Here, the reason why the curry is mixed is that the curry taste is sufficiently infiltrated by simmering with the moisture of the curry without adding extra moisture in the next cooking process.

IV: Fourth Cooking Step The fourth cooking step is a step in which the above-mentioned “secondary cooked product” is cooked to obtain the intended “chicken cooked product”.

  In this cooking process, first, the above-mentioned “secondary cooked product” mixed with Carrero is boiled on a high heat using a frying pan. This stew is carried out only with the moisture of the curry roux and the exuded fats and oils from the “secondary cooked product” without adding water, and the moisture is gradually evaporated, so that the curry taste is sufficient in a short time. Bleeding and finished with rich curry.

  When the water has evaporated and when it seems that the state has shifted from a boiled state to a baked state, the cooking power is switched from a high heat to a low heat.

  By such baked cooking, flavor and umami are confined in the chicken, which is characterized by texture, taste and the like, and can be eaten to obtain a delicious cooked chicken product.

  And by passing through each said cooking process, since the chicken cooked product with the same texture, taste, flavor, etc. can be supplied stably, it becomes possible to use this cooked chicken product as an ingredient of other dishes. .

  Here, as an example of using the cooked chicken product as an ingredient for other dishes, a case where the cooked chicken product is used as a substitute for a small piece of “takoyaki” will be described.

  First, mix the chopped cabbage and flour into the required amount of flour, add water and knead to make dough.

The dough is baked in an octopus baking machine, and the chicken cooked product finished in a roughly dice shape of about 1 cm ³ is placed on the dough and formed into a spherical shape while reversing the whole, and the surface is baked crisply. Add the sauce to the baked octopus, and sprinkle it with powder.

  This will give you a new “Takoyaki” that uses curry-flavored chicken instead.

It is a work flowchart in the cooking method of the chicken which concerns on this invention.

Claims (2)

A first cooking step using parent chicken as raw material chicken and cutting it into a dice of a predetermined size to make chicken for cooking;
Sprinkle thin salt on the above chicken for cooking, and then sprinkle with curry powder. After the second cooking step, refrigerate and store under pressure for about 20 to 24 hours. When,
A third cooking step in which the primary cooking product after refrigerated storage is mixed with Carrero to adjust the taste to obtain a secondary cooking product;
Bake the above-mentioned secondary cooked product with only the moisture of the curry roux and the exuded oil and fat from the secondary cooked product, boil it over high heat and evaporate the water. A method for cooking chicken, characterized in that the method comprises a fourth cooking step for obtaining a cooked chicken product. A cooked chicken product, which is obtained by boiling a dice-shaped parent chicken meat seasoned with salt and curry powder and then baking it.

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