KR100366160B1 - Cooking method of a hot tasty chicken roast having a bulgogi taste - Google Patents

Cooking method of a hot tasty chicken roast having a bulgogi taste Download PDF

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KR100366160B1
KR100366160B1 KR10-2000-0055881A KR20000055881A KR100366160B1 KR 100366160 B1 KR100366160 B1 KR 100366160B1 KR 20000055881 A KR20000055881 A KR 20000055881A KR 100366160 B1 KR100366160 B1 KR 100366160B1
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red pepper
parts
weight
chicken
bulgogi
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KR10-2000-0055881A
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Korean (ko)
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KR20020023554A (en
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김영구
김연기
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김연기
김영구
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14—Dried spices
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

Abstract

본 발명은 불고기맛을 내는 매운 닭고기 구이의 제조방법에 관한 것으로, 전처리공정을 거친 계육에 고추장, 불고기양념장, 숯불갈비엑기스, 고춧가루, 다진 마늘, 다진 생강, 신미조미고추분 등으로 적절히 배합한 양념조미액을 넣어 닭 특유의 냄새를 제거한 공정과 오븐에서 굽는 공정과 고추장, 불고기양념장, 바비큐소스, 고춧가루, 다진 마늘, 다진 생강, 신미조미고추분 등을 물에 넣고 혼합한 양념조미액과 상기 공정을 거친 계육을 섞는 후 진공포장하는 공정으로 구성되는 불고기맛을 내는 매운 닭고기 구이의 제조방법을 개시하고 있다. 본 발명은 상기 공정을 거친 후 닭 특유의 불쾌한 냄새를 제거하고, 계육을 취식함으로써 유발될 수 있는 비만과 성인병을 예방하며, 주 양념으로 고추장과 고춧가루를 강화하여 매운맛을 살리며, 불고기맛과 향을 지니며 손쉽게 조리할 수 있고, 냉동상태로 보관하므로 그 보존기간이 더 길어지는 효과를 갖는다.The present invention relates to a method for preparing a roasted chicken having a bulgogi flavor, seasoned with a suitable pretreatment process with red pepper paste, bulgogi sauce, charcoal fire rib extract, red pepper powder, chopped garlic, chopped ginger, and red pepper seasoned with seasoning. Add seasoning liquid to remove chicken's peculiar smell, bake in oven, seasoning seasoned with red pepper paste, bulgogi sauce, barbecue sauce, red pepper powder, minced garlic, minced ginger, and seasoned red pepper powder in water Disclosed is a method of preparing a bulgogi-flavored spicy chicken grill consisting of a step of mixing chicken and vacuum packaging. The present invention removes the unpleasant odor of the chicken after the above process, and prevents obesity and adult diseases that can be caused by eating chicken meat, strengthen the hot pepper paste and red pepper powder as the main condiments to revive the spicy taste, bulgogi flavor and flavor It can be easily cooked and stored in a frozen state, which has the effect of longer shelf life.

Description

불고기맛을 내는 매운 닭고기 구이의 제조방법{COOKING METHOD OF A HOT TASTY CHICKEN ROAST HAVING A BULGOGI TASTE}COOKING METHOD OF A HOT TASTY CHICKEN ROAST HAVING A BULGOGI TASTE}

본 발명은 불고기맛을 내는 매운 닭고기 구이의 제조방법에 관한 것으로서, 전처리 공정을 거친 계육에 고추장, 불고기양념장 등 양념조미액을 첨가하는 1차 조미공정과 오븐구이 공정을 거쳐 과량의 지방을 유출시키는 공정과 상기 공정을 거친 계육에 고추장, 불고기양념장, 마늘 등을 포함한 양념조미액을 도포하는 2차 조미공정과 최종적으로 진공포장하는 공정에 관한 것이다.The present invention relates to a method for producing roasted chicken having a bulgogi taste, and a step of spilling excess fat through a first seasoning step and an oven roasting step of adding seasoning seasoning solution such as red pepper paste, bulgogi sauce, etc. And it relates to a secondary seasoning process and finally a vacuum packaging process to apply the seasoning seasoning solution, including red pepper paste, bulgogi marinade, garlic, etc. to the broiled through the above process.

닭고기는 쇠고기나 돼지고기에 비해 섬유가 가늘고 연하며 근육속에 섞여 있지 않아 맛이 담백하고 소화 흡수가 잘되는 것으로 알려져 있다. 예로부터 닭고기에는 젖을 잘 나오게하고 피를 보충하는 작용이 있다고 알려져 있어 병을 앓고 난 사람의 회복식이나 임산부의 산후 음식으로 권할만한 음식이다. 식욕이 떨어지고 만성적인 피로가 쌓이기 쉬운 여름철 건강 관리를 위해 닭고기를 많이 먹으면 체력 회복에 도움이 될 수 있다. 하지만 다른 육류처럼 무기질과 비타민이 부족하므로 채소와 곁들여 먹는 것이 좋으며, 닭의 영양가는 생후 5개월에서 7개월까지의 것이 가장 높고 이때가 맛도 제일 좋다고 알려져 있다. 또한 부인들의 냉증에도 효과가있으며 아랫배를 따뜻하게 해주고 이뇨작용에도 도움을 준다. 한방에서는 치료약으로 사용하기도 하는데 '본초강목'에 보면 붉은 수탉고기는 여자의 자궁출혈과 대하를 치료하고 누런 암탉고기는 소갈과 설사를 그치게 하는 강장식품으로 오장을 보호하는 한편 정력을 강화시켜준다고 나와 있다. 또한 검은 암탉은 산후 몸조리에 좋다고 기술하고 있다. 이러한 닭의 장점을 살리면서 손쉽게 조리될 수 있는 제조방법들이 제기되고 있다. 닭은 보통 생체로 유통되어 최종 소비지에서 가열, 조리되는데 이 과정에서 맛이 변질되고 위생상의 문제점이 있으며, 통조림된 닭은 육조직이 지나치게 연화되고, 조직감이 상실되는 단점이 있다. 또한 프라이드 치킨류는 젊은 층이 특히 선호하지만 조리과정에 있어서 기름에 튀기기 때문에 과량의 지방을섭취하게 되어 비만과 체내 콜레스테롤 축적 등의 문제를 갖고 있다. 따라서 종래의 닭고기 요리에 식상해하는 소비자의 기호를 충족시키고, 조리시간이 짧아 바쁜 현대인이 쉽게 취식할 수 있고, 자극적인 우리 고유의 매운 맛을 선호하는 소비자의 구미에 맞으며, 제품의 보존기간을 연장시키는 닭고기 제품을 개발할 필요가 있다.Chicken is known to be thinner and softer than beef and pork, and not mixed in the muscles. Since ancient times, it is known that chicken has a good effect of supplementing blood and supplementing blood, so it is recommended as a recovery food for sick people or as postpartum foods for pregnant women. Eating a lot of chicken for summer health management, which can lead to poor appetite and chronic fatigue, can help you recover. However, as with other meats, lack of minerals and vitamins, it is good to eat with vegetables, chicken's nutritional value is 5 months to 7 months old is the highest and this is the best taste. It is also effective for women's colds, warm belly and diuretic effect. In oriental medicine, it is used as a medicinal medicine. According to the herbal herb, red rooster is a tonic that treats uterine bleeding and treatment of the uterus and yellow hen is a tonic that stops beef and diarrhea. have. It also states that black hens are good for postpartum care. Taking advantage of these chickens has been proposed a manufacturing method that can be easily cooked. Chicken is usually distributed to the living body is heated, cooked in the final consumer, there is a taste change and hygiene problems in the process, canned chicken meat tissues are too soft, there is a loss of texture. In addition, fried chickens are particularly preferred by younger people, but because they are fried in oil during the cooking process, they ingest excess fat and have problems such as obesity and accumulation of cholesterol in the body. Therefore, it satisfies consumers' preferences for conventional chicken dishes, short cooking time makes it easier for busy modern people to eat, fits the taste of consumers who prefer stimulating our own spicy taste, and extends the shelf life of products. You need to develop a chicken product that lets you.

본 발명은 상술한 바와 같은 종래의 기술의 제반 문제점을 해결하기위한 닭 가공식품의 제조방법으로써, 고추장, 불고기양념장, 다진마늘, 다진 생강이 포함된 보조양념에 전처리 공정을 거친 계육을 침지하여 닭 특유의 냄새를 제거한 공정과 오븐에서 구워 지방을 제거하는 공정, 고추장, 불고기 양념장, 마늘 등이 첨가된주 양념조미액을 상기 공정을 거친 계육에 도포하는 공정과 최종적으로 진공포장하는 공정으로 구성되는 불고기맛을 내는 매운 닭고기 구이의 제조방법을 제공하는 데 그 목적이 있다.The present invention is a method of manufacturing a chicken processed food for solving the problems of the prior art as described above, chicken immersed in a subsidiary seasoning, including chicken paste, bulgogi marinade, minced garlic, minced ginger pre-processing chicken Bulgogi consisting of the process of removing the characteristic odor, the process of removing fat by baking in the oven, the process of applying the main seasoning seasoning solution added with red pepper paste, bulgogi sauce, garlic, etc. to the processed chicken meat and finally vacuum-packing It is an object of the present invention to provide a method for preparing a spicy chicken roast to taste.

본 발명에 의한 불고기맛을 내는 매운 닭고기 구이의 제조방법을 보다 상세히 설명하면 다음과 같다. 본 발명에 의한 불고기맛을 내는 매운 닭고기 구이의 제조방법은 크게 구분하여 주재료가 되는 닭의 전처리공정과 보조양념으로 닭을 침지하는 제 1차 공정과 닭을 오븐에서 삶는 제 2차 공정과 상기 공정을 거친 조미계육에 주양념으로 도포하는 제 3차 공정과 최종적으로 진공포장하는 공정을 포함하여 이루어지는 것을 그 특징으로 하는 것으로서, 더욱 상세히 설명하면 다음과 같다.When explaining in detail the manufacturing method of spicy chicken grilled bulgogi taste according to the present invention. The method of manufacturing the roasted chicken with a taste of bulgogi according to the present invention is largely divided into a first step of dipping the chicken in a pretreatment step and auxiliary seasoning of the chicken as a main ingredient and a second step of boiling the chicken in an oven and the step It is characterized in that it comprises a third step of applying the main seasoning and seasoning finally vacuum packaging to the seasoned chicken, which will be described in more detail as follows.

전처리공정Pretreatment process

닭을 도살한 후 털, 내장, 머리, 발을 제거하고 물로 깨끗이 세척한 후 절단하여 저온 냉장고에 보관한다.After slaughter the chicken, remove hairs, guts, heads and feet, wash thoroughly with water, cut and store in a cold refrigerator.

제 1차 공정: 조미공정1st process: seasoning process

고추장 8∼10 중량부, 불고기양념장 8∼10 중량부, 바비큐소스 0.1∼1 중량부, 고춧가루 0.1∼2 중량부, 다진 마늘 0.02∼1 중량부, 다진 생강 0.05∼0.2 중량부, 신미조미고추분 0.02∼0.1 중량부을 넣고 잘 혼합하여 전처리 공정을 거친 계육을 12 내지 17시간동안 3 내지 10℃에서 침지 시킨다.Gochujang 8-10 parts by weight, bulgogi sauce 8-10 parts by weight, barbecue sauce 0.1-1 parts by weight, red pepper powder 0.1-2 parts by weight, minced garlic 0.02-1 parts by weight, minced ginger 0.05-0.2 parts by weight, Shinmi seasoned red pepper powder Add 0.02 to 0.1 parts by weight and mix well to immerse the chicken after the pretreatment at 3 to 10 ° C for 12 to 17 hours.

제 2차 공정: 오븐구이공정Second Process: Oven Roasting Process

1차 조미공정에서 꺼낸 조미계육을 오븐기에 넣고 80 내지 100℃에서 15 내지 30분간 가열한다.The seasoned chicken taken out from the first seasoning process is put in an oven and heated at 80 to 100 ° C. for 15 to 30 minutes.

제 3차 공정: 조미공정Third Process: Seasoning Process

물 4 내지 6 중량에 고추장 0.1∼3 중량부, 불고기양념장 1∼3 중량부, 바비큐소스 0.1∼1 중량부, 고춧가루 0.1∼1 중량부, 다진 마늘 0.05∼1 중량부, 생강 0.01∼0.1 중량부, 신미조미고추분 0.01∼0.05 중량부를 넣고 잘 혼합한 조미액에 상기 공정을 거친 계육 60∼80 중량부를 넣고 섞는다.0.1 to 3 parts by weight of red pepper paste, 1 to 3 parts by weight of barbecue sauce, 0.1 to 1 parts by weight of barbecue sauce, 0.1 to 1 parts by weight of red pepper powder, 0.05 to 1 parts by weight of minced garlic, 0.01 to 0.1 parts by weight of ginger Add 0.01-0.05 parts by weight of new seasoned red pepper powder, and mix well with 60-80 parts by weight of broiled chicken meat.

제 4차 공정: 포장공정4th process: packaging process

상기 공정을 거친 계육은 적층 포장지에 담아 진공 포장하여 -18℃ 저장고에 보관된다.The chicken having undergone the above process is vacuum packed in a lamination wrapper and stored in a -18 ° C reservoir.

실시예 1Example 1

1. 닭은 도살한 후 털, 내장, 머리, 발을 제거하고 물로 깨끗이 세척한 뼈를 포함한 계육을 4조각으로 절단하여 -5℃의 냉장고에 보관한다.1. After slaughter the chicken, remove the hair, guts, head and feet, and cut the chicken meat, including bones, thoroughly washed with water and cut them into 4 pieces and store them in the refrigerator at -5 ℃.

2. 상기 계육 70 중량부를 고추장 9 중량부, 불고기양념장 9 중량부, 숯불갈비엑기스 1.285 중량부, 다진 마늘 0.577 중량부, 다진 생강 0.127 중량부, 신미조미고추분 0.09 중량부를 넣고 잘 혼합한 보조 양념조미액에 넣고 섞은 후 5℃에서 12시간동안 침지시킨다.2. Add 70 parts by weight of 9 parts by weight of red pepper paste, 9 parts by weight of bulgogi sauce, 1.285 parts by weight of charcoal rib rib extract, 0.577 parts by weight of minced garlic, 0.127 parts by weight of minced ginger, and 0.09 parts by weight of seasoned red pepper powder. Mix in seasoning solution and soak for 12 hours at 5 ℃.

3. 1차 양념조미액이 완전 침지된 상기 공정을 거친 조미계육을 꺼내어 오븐기에 넣고 85℃에서 20분간 구어낸다.3. Take out the seasoned poultry broth from the above-mentioned seasoned seasoning solution in which primary seasoning solution is completely immersed and bake at 85 ° C for 20 minutes.

4. 고추장 2 중량부, 불고기양념장 2 중량부, 바비큐소스 0.285 중량부, 고춧가루 0.5 중량부, 다진 마늘 0.5 중량부, 다진 생강 0.05 중량부, 신미조미고추분 0.03중량부에 물 4.6 중량부를 넣고 혼합한 주 양념조미액에 상기 공정을 거친 계육을 함께 넣고 섞는다.4. Add 2 parts by weight of red pepper paste, 2 parts by weight of bulgogi sauce, 0.285 parts by weight of barbecue sauce, 0.5 parts by weight of red pepper powder, 0.5 parts by weight of chopped garlic, 0.05 parts by weight of chopped ginger, and 0.03 parts by weight of seasoned red pepper powder. Combine the seasoned chicken with the main seasoning solution together.

5. 상기 공정을 거친 계육은 적층 포장지(나일론/폴리에틸렌필름)에 넣어 진공포장 한 후, -18℃ 저장고에서 저장한다.5. After the process, the poultry is placed in a lamination wrapper (nylon / polyethylene film), vacuum-packed, and stored at -18 ° C.

실시예 2Example 2

소비자 30인을 대상으로 한 불고기맛을 내는 매운 닭고기 구이의 관능검사를 실시한 결과는 아래와 같다.The results of sensory evaluation of roasted spicy chicken with 30 consumers were as follows.

[표 1]TABLE 1

본 발명에서 제조된 불고기맛을 내는 매운 닭고기 구이의 관능검사표Sensory test table of grilled chicken flavored bulgogi prepared in the present invention

구 분division 술안주용으로 적합하다.Suitable for alcoholic drinks. 매우 맵다It is very hot 매운정도를낮추는 것이 좋다.It is good to lower the spicyness. 정도Degree oo △△ xx oo △△ xx oo △△ xx 불고기맛을 내는매운 닭고기 구이Grilled Spicy Chicken Flavored with Bulgogi 2525 55 2828 22 1One 2929 계system 2525 55 2828 22 1One 2929

상기 표 1에서 본 바와 같이, 본 발명의 제조방법에 따라 제조된 불고기맛을 내는 매운 닭고기 구이는 매운맛이 강조되어 그 매운맛 성분이 입맛을 자극함으로써 더욱 소비자의 구미에 맞음을 위의 결과를 토대로 알 수 있다.As seen in Table 1, the roasted meat roasted bulgogi prepared according to the manufacturing method of the present invention is accentuated by the spicy taste that stimulates the taste of the taste of the consumer more based on the above results based on the above results Can be.

이상에서 설명된 바와 같이 본 발명에 의한 불고기맛을 내는 매운 닭고기 구이의 제조방법은 계육과 1차 조미액를 침지시켜 장시간(약 12 내지 17시간) 저온(5℃)에 방치하므로 닭고기 특유의 불쾌한 냄새를 제거하며, 주 양념으로 고추장, 고춧가루를 사용하여 우리 고유의 매운맛을 살려 미각을 자극하며, 숯불갈비맛 엑기스를 첨가하여 불고기와 유사한 맛과 향을 지닌 닭불갈비이며, 오븐기에서 과량의 지방을 제거한 고단백, 저지방 형태의 조미제품으로써 소비자가 쉽게 구매 및 조리할 수 있으며, 소비자는 식품점 등에서 구입한 후 끓는물에 데우거나 전자레인지에서 해동시켜 즉석에서 손쉽게 조리할 수 있도록 편의를 제공하게 된다.As described above, the method for preparing roasted chicken having a bulgogi taste according to the present invention is immersed in broiled meat and the first seasoning liquid, so that it is left at a low temperature (5 ° C.) for a long time (about 12 to 17 hours) to produce an unpleasant smell peculiar to chicken. It is used to remove red pepper paste and red pepper powder as a main condiment. It stimulates the taste by utilizing our unique spicy taste.It is a charcoal-grilled rib with the taste and aroma similar to bulgogi. As a low-fat seasoning product, consumers can easily purchase and cook it, and consumers can buy it at a grocery store and warm it in boiling water or thaw it in a microwave to provide convenience for instant cooking.

Claims (3)

불고기맛을 내는 매운 닭고기 구이의 제조방법에 있어서,In the manufacturing method of the roasted spicy chicken, i) 털, 내장, 머리, 발을 제거하고 세척하는 전처리공정,i) pretreatment to remove and clean hair, intestines, hair and feet; ii) 상기 공정을 거친 계육은 고추장, 불고기양념장, 바비큐소스, 고춧가루, 다진 마늘, 다진 생강, 신미조미고추분을 넣고 혼합한 양념조미액에 넣고 12 내지 17시간동안 3 내지 10℃에서 침지 하는 공정,ii) the process is carried out by adding red pepper paste, bulgogi sauce, barbecue sauce, red pepper powder, chopped garlic, chopped ginger, Shinmi seasoned red pepper powder and immersed in mixed seasoning solution for 12 to 17 hours at 3 to 10 ℃, iii) 상기 공정에서 얻은 계육은 오븐기에 넣고 굽는 공정,iii) the broiler obtained in the process is put in an oven and baked; iv) 물, 고추장, 불고기양념장, 바비큐소스, 고춧가루, 다진 마늘, 생강, 신미조미고추분으로 이루어진 혼합 양념조미액에 상기 공정을 거친 계육을 넣고 혼합하는 공정,iv) mixing the seasoned broth with water, red pepper paste, bulgogi sauce, barbecue sauce, red pepper powder, minced garlic, ginger, and seasoned red pepper powder, and mixing the cooked chicken v) 진공포장 공정을 포함하는 것을 특징으로 하는 불고기맛을 내는 매운 닭고기 구이의 제조방법.v) A method of producing a roasted meat spicy chicken roast, characterized in that it comprises a vacuum packaging process. 제 1항에 있어서, 상기 ii)의 양념조미액의 배합비는,The compounding ratio of the seasoning seasoning liquid of claim 1, 고추장 8∼10 중량부, 불고기양념장 8∼10 중량부, 바비큐소스 0.1∼2 중량부, 고춧가루 0.1∼2 중량부, 다진 마늘 0.02∼1 중량부, 다진 생강 0.05∼0.2 중량부, 신미조미고추분 0.02∼0.1 중량부인 것을 특징으로 하는 불고기맛을 내는 매운 닭고기 구이의 제조방법.Gochujang 8-10 parts by weight, bulgogi sauce 8-10 parts by weight, barbecue sauce 0.1-2 parts by weight, red pepper powder 0.1-2 parts by weight, minced garlic 0.02--1 parts, minced ginger 0.05-0.2 parts A method for producing a grilled chicken with a bulgogi flavor, characterized by being 0.02 to 0.1 parts by weight. 제 1항 또는 2항에 있어서, 상기 iv)의 조미액의 배합비는,The compounding ratio of the seasoning liquid of Claim 1 or 2, 물 4∼6 중량부, 고추장 0.1∼3 중량부, 불고기양념장 1∼3 중량부, 바비큐소스 0.1∼1 중량부, 고춧가루 0.1∼1 중량부, 다진 마늘 0.05∼1 중량부, 생강 0.01∼0.1 중량부, 신미조미고추분 0.01∼0.05 중량부인 것을 특징으로 하는 불고기맛을 내는 매운 닭고기 구이의 제조방법.4 to 6 parts by weight of water, 0.1 to 3 parts by weight of red pepper paste, 1 to 3 parts by weight of bulgogi sauce, 0.1 to 1 parts by weight of barbecue sauce, 0.1 to 1 parts by weight of red pepper powder, 0.05 to 1 parts by weight of minced garlic, 0.01 to 0.1 weight of ginger Bulgogi flavored spicy chicken roast, characterized in that 0.01 to 0.05 parts by weight of Shinmi seasoned red pepper powder.
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KR101236111B1 (en) 2011-04-15 2013-02-21 이강두 Manufacturing aparatus and manufacturing method of meat product using chicken

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KR20020048255A (en) * 2000-12-18 2002-06-22 김연호 A roast chicken fry making method
KR100473187B1 (en) * 2002-11-08 2005-03-11 주식회사 제너시스 Recipe for a boneless barbecue chicken
CN107495135A (en) * 2017-09-06 2017-12-22 安顺微巨新媒体科技有限公司 A kind of spicy roast mutton chops and preparation method thereof
CN108497432A (en) * 2018-03-09 2018-09-07 南京旅游职业学院 A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof
CN108936565A (en) * 2018-07-17 2018-12-07 宿州市符离集刘老二烧鸡有限公司 A kind of roast chicken sauce and preparation method thereof

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Publication number Priority date Publication date Assignee Title
KR100978515B1 (en) * 2006-04-05 2010-08-27 이명구 recipe for barbecue chicken
KR101236111B1 (en) 2011-04-15 2013-02-21 이강두 Manufacturing aparatus and manufacturing method of meat product using chicken

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