JP4648368B2 - How to cook chicken - Google Patents

Description

  The present invention relates to a method for cooking chicken.

  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, kneading the ground meat, freezing it, cutting it into fine pieces and frying it with oil so that it can be eaten as a snack or snack for sake. A cooking method is disclosed.

  Patent document 4 is 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.

  Accordingly, the present invention has been made for the purpose of proposing a method for cooking chicken based on a novel idea.

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

In the method for cooking chicken according to the present invention, the first cooking step of using parent chicken as raw chicken and cutting it into a roughly dice with a size of about 1 cm3 to make chicken for cooking, and the above chicken for cooking, Sprinkle thinly with salt, sprinkle with curry powder thinly, and then store under refrigeration at 4-6 ° C for 20-24 hours under pressure by means such as placing heavy stones. A second cooking step for obtaining a cooked product, a third cooking step for preparing the secondary cooked product by adjusting the taste by mixing the primary cooked product after refrigerated storage with Carreru, In the fourth cooking step, only the exuded oil and fat from the secondary cooked product is boiled on a high heat to evaporate the moisture, and then further baked on a low heat to the extent that an appropriate grilled color is formed on the surface to obtain a chicken cooked product Characterized by composition .

The notation of “cm 3” is cubic centimeter (“cm 3” in the claims is the same as “cm 3” described below).

  According to the method for cooking chicken according to the present invention, 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 into a substantially dice having a size of about 1 cm 3 and used, the taste permeation effect 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, cooking chicken with salt and curry powder entangled uniformly is refrigerated and stored for about 20 to 24 hours under pressure by means such as placing heavy stones, and the primary cooking with sufficient penetration of the taste is achieved. Goods are obtained.

  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 and taste that is not found in the past can be obtained.

The cooked chicken cooked by the method for cooking chicken according to the present invention can be used as an ingredient for octopus grilling, but it is approximately in the form of a dice with a size of about 1 cm3 seasoned with salt and curry powder. The chicken is cooked after currying it with curry roux and then baked, so the cooked chicken product is in a state where the curry flavor has permeated and the taste is confined by grilling, its texture, taste Etc. can be stably obtained and this can be sustained, so even if it is used as an ingredient for octopus grilling, its texture, taste, etc. are utilized as it is in octopus grilling.

  Hereinafter, the method for cooking chicken according to the present invention will be described in detail 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 the required seasoning and cooking and baking. The chicken cooked product obtained by this cooking method is suitable for creating a new dish by, for example, using it 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: First cooking step The first cooking step is a step of obtaining 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 the 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, “cooked chicken products to be 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 baked” rice cake, it is preferably about 1 cm 3 .

II: Second cooking step The second cooking step is a step of seasoning the above "cooking chicken".

  First, a thin salt is sprinkled on the “cooking chicken”, and then curry powder is thinly sprinkled. 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 Process The fourth cooking process is a process in which the “secondary cooked product” is cooked to obtain a target “chicken cooked product”.

  In this cooking step, first, the above-mentioned “secondary cooked product” mixed with Carrero is boiled on a high heat using a frying pan. This stew is performed only with the moisture of the curry roux and the exuded fats and oils from the above-mentioned “secondary cooked product” without adding water, and the moisture is gradually evaporated. Bleeding and finished with rich curry.

  When the water has evaporated and when it is considered 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, and this low heat is further baked to an appropriate baking color to stop the fire.

  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 above-mentioned cooked chicken finished in a roughly dice shape of about 1 cm 3 is placed on it, shaped into a spherical shape while reversing the whole, and the surface is baked with a crisp surface. 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 (1)

A first cooking step using parent chicken as raw material chicken and cutting it into a roughly dice of about 1 cm3 to make chicken for cooking;
Sprinkle thin salt on the above-mentioned cooking chicken, sprinkle the curry powder thinly, and then refrigerate at a temperature of 4-6 ° C for about 20-24 hours under pressure by means such as placing a heavy stone. A second cooking step to obtain a primary cooked product with a taste;
A third cooking step in which the primary cooked product after refrigerated storage is mixed with Carrero to adjust the taste to obtain a secondary cooked 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.

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