KR100381663B1 - chicken and cookery - Google Patents
chicken and cookery Download PDFInfo
- Publication number
- KR100381663B1 KR100381663B1 KR10-1999-0041637A KR19990041637A KR100381663B1 KR 100381663 B1 KR100381663 B1 KR 100381663B1 KR 19990041637 A KR19990041637 A KR 19990041637A KR 100381663 B1 KR100381663 B1 KR 100381663B1
- Authority
- KR
- South Korea
- Prior art keywords
- chicken
- powder
- starch
- msg
- wheat flour
- Prior art date
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 37
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 9
- 229940029982 garlic powder Drugs 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 235000013614 black pepper Nutrition 0.000 claims abstract description 8
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000099147 Ananas comosus Species 0.000 claims abstract description 5
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 5
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 5
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 5
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 5
- 235000019693 cherries Nutrition 0.000 claims abstract description 5
- 235000020997 lean meat Nutrition 0.000 claims abstract description 5
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 5
- 241000220225 Malus Species 0.000 claims abstract description 3
- 235000013311 vegetables Nutrition 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 5
- 210000002414 leg Anatomy 0.000 claims description 5
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 240000004713 Pisum sativum Species 0.000 claims description 4
- 235000010582 Pisum sativum Nutrition 0.000 claims description 4
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 210000000689 upper leg Anatomy 0.000 claims description 3
- 235000021278 navy bean Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 9
- 238000010411 cooking Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000020995 raw meat Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 26
- 239000000203 mixture Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013572 fruit purees Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 육질이 부드럽고 영양가가 높으며, 또한 비릿한 맛이 없는 순살치킨 및 그 조리방법에 관한 것으로, 닭다리에서 순 살코기만을 발라내어 야채즙에 10 ∼ 24시간 숙성시키고, 숙성된 닭고기의 크기를 지름 3 ~ 5cm, 무게 100 ~ 200g 정도로 잘라 파인애플,사과,체리,백도의 과일과 소맥분,전분,정제염,마늘가루,고춧가루,흑후추,글루타민산나트륨,MSG의 재료들과 혼합된 파우더를 물 220g에 개어 골고루 섞은 후, 바로 온도 180℃의 기름에 6분간 튀겨서 조리한 것이다.The present invention relates to a tender meat, high nutritional value, and no lean taste of raw meat chicken and its cooking method, wherein only the lean meat is applied from chicken legs and aged in vegetable juice for 10 to 24 hours, and the size of the aged chicken diameter 3 ~ 5cm, weight 100 ~ 200g cut pineapple, apple, cherry, white fruit and wheat flour, starch, tablet salt, garlic powder, red pepper powder, black pepper, sodium glutamate, MSG powder mixed with 220g of water Immediately thereafter, it is fried for 6 minutes in oil at a temperature of 180 ° C and cooked.
Description
본 발명은 육질이 부드럽고 영양가가 높으며, 또한 비릿한 맛이 없는 순살치킨 및 그 조리방법에 관한 것이다.The present invention relates to a tender meat chicken with a soft meat, high nutritional value, and without a fishy taste and a cooking method thereof.
일반적으로 종래에는 닭을 불에 직접 구워서 조리하거나 닭을 기름에 튀겨서 조리하거나 또는 닭을 절단하여 양념에 무치거나 닭고리 전체를 통째로 뜨거운 물에 삶아서 조리하였다.In general, the chicken is cooked by directly roasting the fire, cooked by frying the chicken in oil, or cut the chicken, seasoned or cooked the whole chicken ring in hot water.
그러나 상기와 같은 방법으로 조리된 종래의 치킨요리는 육질이 부드럽지 못하고 영양가가 높지 못한 문제점이 있었으며, 또한 닭고기 특유의 비릿한 맛이 나타나게 되는 문제점이 있었다.However, the conventional chicken cooked in the above manner has a problem that the meat is not soft and the nutritional value is not high, and there is also a problem in which the unique flavor of chicken appears.
따라서 기존의 치킨에 식상한 현대인들은 특이한 맛을 가지는 새로운 치킨을 요구하고 있다.Therefore, modern people who are fed up with the existing chicken is demanding a new chicken with an unusual taste.
본 발명의 목적은 상기에서와 같은 종래의 결점을 해소하기 위해 발명한 것으로, 육질이 부드럽고 영양가가 높으며, 또한 비릿한 맛이 없는 순살치킨 및 그 조리방법을 제공하는 데 있다.An object of the present invention is to invent the above-mentioned conventional drawbacks, and to provide a smooth meat and high nutritious, and without a vivid taste, pure meat chicken and its cooking method.
상기 목적을 달성하기 위해 본 발명은 닭고기를 발라내어 야채즙에 숙성시킨후 먹기 좋은 크기로 절단하여 과일 또는 야채와 소맥분등 다른 재료들과 혼합된 파우더에 알맞게 개어 골고루 섞은 상태에서 기름에 튀긴 것이다.In order to achieve the above object, the present invention is to fry the chicken in mature juice and then cut to a size that is easy to eat to fit the powder mixed with other ingredients, such as fruit or vegetables and wheat flour, fried in oil evenly mixed.
이하 본 발명의 순살치킨 및 그 조리방법을 실시예들을 통하여 상세히 설명하면 다음과 같다.Hereinafter, a description will be given in detail of the embodiment of the present invention of the chicken meat and its cooking method as follows.
(제1실시예) : 과일 순살치킨First Embodiment Fruit Pure Chicken
닭다리살 70%, 파인애플 1.07%, 사과 0.57%, 체리 0.3%, 백도 0.16%, 소맥분 21%, 전분 1.2%, 정제염 1.97%, 마늘가루 1.5%, 고춧가루 0.7%, 흑후추 1.1%, 글루타민산나트륨 0.03%, MSG 0.4%의 비율로 혼합한다.Chicken thigh 70%, pineapple 1.07%, apple 0.57%, cherry 0.3%, whiteness 0.16%, wheat flour 21%, starch 1.2%, refined salt 1.97%, garlic powder 1.5%, red pepper powder 0.7%, black pepper 1.1%, sodium glutamate 0.03% , Mix at the rate of 0.4% MSG.
(제2실시예) : 과일 순살치킨 조리방법Second Embodiment Fruit Pure Chicken Cooking Method
닭다리에서 순 살코기만을 발라내어 야채즙에 10 ~ 24시간 숙성시키고, 숙성된 닭고기의 크기를 지름 3 ~ 5cm, 무게 100 ~ 200g 정도로 잘라 파인애플,사과,체리,백도의 과일과 소맥분,전분,정제염,마늘가루,고춧가루,흑후추,글루타민산나트륨,MSG의 재료들과 혼합된 파우더를 물 220g에 개어 골고루 섞은 후, 바로 온도 180℃의 기름에 6분간 튀겨서 조리한다.Apply only lean meat from the chicken legs and ripen in vegetable juice for 10 to 24 hours, cut the size of mature chicken to 3 ~ 5cm in diameter and weigh 100 ~ 200g pineapple, apple, cherry, white fruit and wheat flour, starch, tablet salt, Powder mixed with garlic powder, red pepper powder, black pepper, sodium glutamate and MSG ingredients in 220g of water, mix them evenly, and fry them in oil at 180 ℃ for 6 minutes.
상기 제1실시예와 제2실시예를 통해 조리된 과일 순살치킨은 크기가 지름 약 4 ~ 7cm로 순살의 표면을 파우더와 과일이 고루고루 덮고 있으며 과일의 색상이 살아있어 먹음직스러운 모양을 가진다.The fruit puree chicken cooked through the first and second embodiments has a size of about 4 to 7 cm in diameter and covers the surface of the net evenly with powder and fruit, and the color of the fruit is alive to have a delicious appearance.
(제3실시예) : 야채 순살치킨(Third Embodiment) Vegetable Vegetable Chicken
닭다리살 70%, 완두콩 0.5%, 당근 0.5%, 옥수수 0.5%, 라바빈 0.1%, 까투리콩 0.5%, 소맥분 21%, 전분 1.2%, 정제염 1.97%, 마늘가루 1.5%, 고춧가루 0.7%, 흑후추 1.1%, 글루타민산나트륨 0.03%, MSG 0.4%의 비율로 혼합한다.Chicken Leg 70%, Pea 0.5%, Carrot 0.5%, Corn 0.5%, Rababin 0.1%, Bean 0.5%, Wheat Flour 21%, Starch 1.2%, Refined Salt 1.97%, Garlic Powder 1.5%, Red Pepper Powder 0.7%, Black Pepper 1.1 %, Sodium glutamate 0.03%, MSG 0.4%.
(제4실시예) : 야채 순살치킨 조리방법(Fourth embodiment): vegetable raw chicken cooking method
닭다리에서 순 살코기만을 발라내어 야채즙에 10 ~ 24시간 숙성시키고, 숙성된 닭고기의 크기를 지름 3 ~ 5cm, 무게 100 ~ 200g 정도로 잘라 완두콩,당근,옥수수,리바반,까투리콩의 야채와 소맥분,전분,정제염,마늘가루,고춧가루,흑후추,글루타민산나트륨,MSG의 재료들과 혼합된 파우더를 물 220g에 개어 골고루 섞은 후, 바로 온도 180℃의 기름에 6분간 튀겨서 조리한다.Roast only the lean meat from the chicken legs and ripen in vegetable juice for 10 to 24 hours. Cut the size of the mature chicken to 3 to 5 cm in diameter and weigh 100 to 200 g. Peas, carrots, corn, ribaban, and beans of vegetables and wheat flour, Powder mixed with starch, tablet salt, garlic powder, red pepper powder, black pepper, sodium glutamate and MSG ingredients in 220g of water, mix them evenly and fry them in oil at 180 ℃ for 6 minutes.
상기 제3실시예와 제4실시예를 통해 조리된 야채 순살치킨은 크기가 지름 약 4 ~ 7cm로 순살의 표면을 파우더와 야채가 고루고루 덮고 있는 울퉁불퉁한 먹음직스러운 모양을 가진다.Vegetable raw chicken cooked through the third embodiment and the fourth embodiment has a rugged, ugly shape that covers the surface of the net meat evenly with powder and vegetables of about 4-7 cm in diameter.
이상에서 살펴본 바와 같이 본 발명에 의해 조리되는 과일 및 야채 순살치킨은 그 육질이 부드럽고 영양가가 높으며, 또한 비릿한 맛이 없어 종래 치킨에 식상한 현대인들에게 특이한 맛을 충족시킬 수 있다.As described above, the fruit and vegetable pure meat chicken cooked according to the present invention has a soft and nutritious nutritious meat, and does not have a vivid taste, thereby satisfying a unique taste for modern people who have been fed on chicken.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-1999-0041637A KR100381663B1 (en) | 1999-09-28 | 1999-09-28 | chicken and cookery |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-1999-0041637A KR100381663B1 (en) | 1999-09-28 | 1999-09-28 | chicken and cookery |
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| Publication Number | Publication Date |
|---|---|
| KR20010029043A KR20010029043A (en) | 2001-04-06 |
| KR100381663B1 true KR100381663B1 (en) | 2003-04-23 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR10-1999-0041637A KR100381663B1 (en) | 1999-09-28 | 1999-09-28 | chicken and cookery |
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| Country | Link |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009998A (en) * | 2002-08-03 | 2004-01-31 | 정승수 | Production method of fried meat |
| CN103549478A (en) * | 2013-11-13 | 2014-02-05 | 上海小南国海之源餐饮管理有限公司 | Preparing method of sized and boneless chicken leg meat |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6869631B2 (en) | 2002-08-28 | 2005-03-22 | The Pillsbury Company | Method for infusing meat products with a starch binder solution |
| KR20040033541A (en) * | 2002-10-15 | 2004-04-28 | 서진호 | The chicken-cutlet with slice cheese and manufacturing method of that |
| KR100791620B1 (en) * | 2006-06-09 | 2008-01-03 | 신동국 | Manufacturing Process of Fried Chicken and Fried Chicken thereby |
-
1999
- 1999-09-28 KR KR10-1999-0041637A patent/KR100381663B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009998A (en) * | 2002-08-03 | 2004-01-31 | 정승수 | Production method of fried meat |
| CN103549478A (en) * | 2013-11-13 | 2014-02-05 | 上海小南国海之源餐饮管理有限公司 | Preparing method of sized and boneless chicken leg meat |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010029043A (en) | 2001-04-06 |
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