JP2009106192A - Flavorful processed chicken wing-tip and method for cooking the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new flavorful processed chicken wing-tip excellent in flavor, easy to eat, not bulky and flexibly seasoned, and to provide a method for cooking the same. <P>SOLUTION: The method for cooking the flavorful processed chicken wing-tips includes cutting off the tip end part of the wing tip of wing-tip meat from the cartilage of the wing-tip of a broiler chicken, frying the wing-tip of the broiler chicken, and applying a sauce to the fried wing tip of the broiler chicken followed by pouring seasoning. The method enables the processed chicken wing-tip to be very easy to eat, to be nutritious and also to have variation in tastes, because various kinds of tastes can be used simultaneously. <P>COPYRIGHT: (C)2009,JPO&INPIT

Description

  The present invention relates to a novel processed chicken wing that has been fried and increased in flavor, and a cooking method thereof.

  Conventionally, various new methods for cooking chicken wings have been performed, such as frying, baking, boiling, etc., but all of them are cooked without changing the shape of the wings (see Patent Document 1). In addition, since the wing meat portion has a large bone ratio, it has the disadvantage that it is bulky during cooking and there are few portions to eat the finished dish. A technique has been proposed to increase the nutritional value by filling the chicken wings with vegetables and other fillings. In addition, a method for cooking chicken wings through a skewer has been proposed (see Patent Documents 2 to 3).

Therefore, the present invention provides a completely new processed chicken wings product that is easy to eat, bulky, and freely savory wings. The purpose is to do.
JP-A-6-292535 JP-A-11-308962 Registered utility model registration No. 3083425

  This is a processed wing meat product and its cooking method, in which the middle part of the wings of the wings is removed, the wings are cut off, deep-fried in cooking oil, and at least a part of the sauce and seasoning is applied. It is a completely new processed chicken wing that is easy to eat, is not bulky and can be freely seasoned, and provides a scented processed chicken wing and its cooking method.

The present invention is a method for cooking chicken wings which is obtained by cutting a chicken wing portion of chicken wings and frying it with cooking oil and heating it, and a chicken wings dish prepared by cooking by fried chicken wings.
In a chicken wing dish with a savory texture and flavor, the tip of the wings of the wings are cut off from the cartilage and fried in high temperature cooking oil to add sauce and seasoning. It is a processed chicken wing with a savory texture.

For excision of the tip of the wing of the wing meat, 10 to 40 mm is cut from the cartilage portion of the wing tip of the young chicken. The edible oil for fried chicken wings is vegetable oil, maintains 200 ° C. to 250 ° C., and the fried time ranges from 3 to 15 minutes.
The sauce that is applied to the fried chicken wings is a component containing soy sauce and mirin. The seasoning to be sprinkled after the sauce is applied to the fried chicken wings is a processed chicken wings with a savory texture selected from sesame, salt, pepper, yam, garlic powder, and miso. is there.

  A winged dish that has a savory texture and flavor, and is well-organized, consists of a cutting process at the tip of the wings, a frying process with cooking oil, a sauce application process, and a seasoning sprinkling process. It is a cooking method for processed chicken wings with a savory texture

  The wings cooked according to the present invention are fried in edible oil and are very easy to eat and have different tastes, so a variety of foods can be made. Furthermore, since various foods can be taken at the same time, it is excellent in nutrition.

  The wing meat is a part from the breast of the chicken to the wing, and is divided into a wing base at the base of the wing and a wing tip at the tip of the wing at the joint. In the present invention, the joint portion that is the starting point of the division between the wing base and the wing tip is referred to as a shoulder.

  The feature of the present invention is that the tip part of the wing part is removed by the cartilage part, and it becomes very easy to eat, and by increasing the fragrance by deep-fried food, various foods can be simultaneously used as snacks, sake snacks, and side dishes. Since it can be eaten, it is rich in nutrition and can have variations in taste.

  Cut off the tip of the chicken wings on the chicken wings, fry them up at a high temperature, apply the sauce, and add seasoning, and it is a savory processed chicken wing that is easy to eat and has good bones. . Cutting off the wings makes it easier for the bones to break.

  You can apply a sauce to the fried chicken wings and apply one or more seasonings to your taste. The seasoning (hereinafter referred to as filling) is not particularly limited, and examples of the seasoning include salt, pepper, yam, and garlic.

  Hereinafter, although an example is given and explained, the present invention is not limited to the following example.

  About 20 to 40 mm of the tip of the chicken wing tip was excised from the cartilage. This was used as a material for fried chicken. Put it in rapeseed cooking oil heated to around 230 ° C, fry in about 5-7 minutes when the surface of the chicken wings becomes deep-fried, and then fry at about 250 ° C in about 1-2 minutes. It was. The fried chicken wings were arranged, and the surface was uniformly coated with a brush with a sauce solution of 10% by weight soy sauce and 85% by weight mirin. An appropriate amount of spice (salt, pepper, etc.) was sprinkled on the surface. Finally, sprinkled with iri sesame seeds on the chicken wings, this was made into a fried chicken wing product.

  Ten people sampled this product. As a result, we listened to fragrance, bone separation, texture, and juiciness. Nine people liked it, and it was evaluated that it was savory, fragrant, very juicy and delicious.

About 20-40 mm was excised from the cartilage at the tip of the chicken wing. This was used as a material for fried chicken. Put in soybean cooking oil heated to about 235 ° C and fry when the surface of chicken wings becomes deep-fried in about 4-7 minutes, then fry in about 245 ° C for 1-2 minutes in a short time It was. The fried chicken wings were placed side by side, and the sauce solution of 10% by weight of soy sauce, 75% by weight of mirin and 10% by weight of miso was uniformly applied with a brush. An appropriate amount of spice (salt, pepper, etc.) was sprinkled on the surface. Finally, sprinkled with iri sesame seeds on the chicken wings, this was made into a fried chicken wing product.

Ten people sampled this product. As a result, we listened to fragrance, bone separation, texture, and juiciness. Eight people liked it, and it was evaluated that it had a strong body, good bones, fragrant, very juicy and delicious.

About 20-40 mm was excised from the cartilage at the tip of the chicken wing. This was used as a material for fried chicken. It was put in rapeseed edible oil heated to about 230 ° C., and after about 6 to 10 minutes, it was fried when the surface of the chicken wings became deep-fried, and further fried at about 250 ° C. in a short time. The fried chicken wings were arranged, and the surface was uniformly coated with a brush with a sauce solution of 10% by weight soy sauce and 85% by weight mirin. An appropriate amount of spice (salt, pepper, etc.) was sprinkled on the surface. Finally, sprinkled with sesame sesame seeds on the chicken wings, this was made into a fried chicken wing product.

Ten people sampled this product. As a result, we listened to fragrance, bone separation, texture, and juiciness. Nine people had good feelings, good bone separation, increased fragrance, juicy and delicious.
"Comparative Example 1"

  About 20-40 mm was excised from the cartilage at the tip of the chicken wing. This was used as a material for fried chicken. The chicken wings were laid flat and steamed at about 100 ° C. for about 15 minutes. The steamed chicken wings were arranged, and the surface was uniformly coated with a brush with a sauce solution of 10% by weight soy sauce and 85% by weight mirin. An appropriate amount of spice (salt, pepper, etc.) was sprinkled on the surface. Finally, sprinkled with iri sesame seeds on the chicken wings, this was made into a fried chicken wing product.

Ten people sampled this product. As a result, we listened to fragrance, bone separation, texture, and juiciness. As a result, nine people evaluated that the succulentness and texture were good, but the fragrance and texture were very inferior.
"Comparative Example 2"

About 20-40 mm was excised from the cartilage at the tip of the chicken wing. This was used as a material for fried chicken. It was placed in soybean cooking oil heated to about 230 ° C., and after about 5 to 8 minutes, the surface of the chicken wings was deep-fried and then fried at about 250 ° C. in a short time. The fried chicken wings were arranged, and the surface was uniformly coated with a brush with a sauce solution of 20% by weight soy sauce and 75% by weight mirin. An appropriate amount of spice (salt, pepper, etc.) was sprinkled on the surface. Finally, sprinkled with iri sesame seeds on the chicken wings, this was made into a fried chicken wing product.

Ten people sampled this product. As a result, we listened to fragrance, bone separation, texture, and juiciness. As a result, seven people were spicy soy sauce, and the evaluation of fried chicken wings was not very good.
“Comparative Example 3”

  Two of the wings of young chicken wings were removed and used as the ingredients for fried chicken. It was put in rapeseed cooking oil heated to about 230 ° C. When the surface of the chicken wings became deep-fried in about 5 to 10 minutes, it was fried and further fried at about 250 ° C. in a short time. The fried chicken wings were arranged, and the surface was uniformly coated with a brush with a sauce solution of 10% by weight soy sauce and 85% by weight mirin. An appropriate amount of spice (salt, pepper, etc.) was sprinkled on the surface. Finally, sprinkled with iri sesame seeds on the chicken wings, this was made into a fried chicken wing product.

Ten people sampled this product. As a result, we listened for fragrance, juiciness and texture. As a result, except for the fragrance, 9 people evaluated the gravy so that the texture was not good.

Illustration of raw chicken wings Chicken wing product diagram Manufacturing process diagram

Explanation of symbols

1. Chicken wing body Cartilage part 3. Tip of wing tip 4. Fried chicken wings Sesame 6. Serving

Claims (6)

  In a chicken wing dish with a savory texture and flavor, the tip of the chicken wing is cut off from the cartilage and fried in high temperature cooking oil to add sauce and seasoning. Processed chicken wings with a savory texture characterized by being attached   The wing tip processing of a savory texture according to claim 1, wherein the tip portion of the wing wing of the wing is cut from the cartilage portion by cutting off the cartilage of the wing of a young chicken in a range of 10 to 40 mm. Goods.   The edible oil according to claim 1, wherein the edible oil when fried chicken wings is vegetable oil, is maintained at 200 ° C to 250 ° C, and the fried time is in the range of 3 to 15 minutes. Sawing texture processed chicken wings.   In Claim 1, the sauce liquid applied to the fried chicken wings is a component containing soy sauce and mirin, and the ratio of soy sauce and mirin is 3 to 15 wt%: 80 to 95 wt% A processed chicken wing with a savory texture.   The flavoring according to claim 1, wherein the seasoning to be sprinkled after the sauce is applied to the chicken wings of fried chicken is selected from sesame, salt, pepper, yam, garlic powder and miso. Sawing texture processed chicken wings. A winged dish that has a savory texture and flavor, and is well-organized, consists of a cutting process at the tip of the wings, a frying process with cooking oil, a sauce application process, and a seasoning sprinkling process. For cooking processed chicken wings with a savory texture

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