KR100466935B1 - Baked chicken and the manufacture method - Google Patents
Baked chicken and the manufacture method Download PDFInfo
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- KR100466935B1 KR100466935B1 KR10-2003-0001551A KR20030001551A KR100466935B1 KR 100466935 B1 KR100466935 B1 KR 100466935B1 KR 20030001551 A KR20030001551 A KR 20030001551A KR 100466935 B1 KR100466935 B1 KR 100466935B1
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- Prior art keywords
- chicken
- powder
- baked
- baking
- sodium glutamate
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 132
- 238000000034 method Methods 0.000 title claims abstract description 45
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 72
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 36
- 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 26
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 240000008042 Zea mays Species 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 15
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 15
- 235000005822 corn Nutrition 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract 44
- 230000008569 process Effects 0.000 claims description 34
- 235000013312 flour Nutrition 0.000 claims description 17
- 229940029982 garlic powder Drugs 0.000 claims description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 150000003839 salts Chemical class 0.000 claims description 13
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 12
- 244000203593 Piper nigrum Species 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- 235000013614 black pepper Nutrition 0.000 claims description 12
- 239000001728 capsicum frutescens Substances 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 239000004615 ingredient Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims 2
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims 1
- 229910052709 silver Inorganic materials 0.000 claims 1
- 239000004332 silver Substances 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 8
- 240000005856 Lyophyllum decastes Species 0.000 abstract description 6
- 235000013194 Lyophyllum decastes Nutrition 0.000 abstract description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000003491 skin Anatomy 0.000 abstract 3
- 230000006378 damage Effects 0.000 abstract 1
- 210000002615 epidermis Anatomy 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 239000011248 coating agent Substances 0.000 description 3
- 238000000576 coating method Methods 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229930195714 L-glutamate Natural products 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/02—Acid
- A23V2250/06—Amino acid
- A23V2250/0618—Glutamic acid
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 베이크 치킨 및 그 제조방법에 관한 것으로, 특히 종래의 일반적인 닭고기 조리방법인 닭을 기름에 튀기거나 불에 직접 굽는 등의 형태의 닭고기 조리방법을 탈피하고, 닭의 표피에 소백분, 옥수수분말, 글루타민산 나트륨 등을 일정한 비율로 혼합하여 만든 베이크용 파우더를 입혀 닭속에 스며들게 하고 이를 전기 고기구이기에 넣어 구어 내는 형태의 치킨 (이것을 본 발명에서는 "베이크 치킨(Baked chicken)"이라 명명한다) 및 그 조리방법에 관한 것이다.The present invention relates to a baked chicken and a method of manufacturing the same, in particular, a chicken cooking method in the form of fried chicken or fried directly in a conventional chicken cooking method, such as roasting directly on the fire, and the white skin, corn on the epidermis of the chicken Baked chicken powder coated with baking powder made by mixing powder, sodium glutamate, etc. in a constant ratio, and roasted by putting it in an electric meat roaster (this is called "Baked chicken" in the present invention) and its It relates to a cooking method.
종래에는 닭을 기름에 튀기거나 불에 직접 굽거나 또는 닭을 절단하여 양념에 무쳐 불에 굽는 등의 형태의 조리방법을 사용하여 왔으나, 상기와 같은 방법으로 조리된 닭고기는 육질이 부드럽지 못하고, 닭속의 영양소가 과다하게 파괴되는 등의 문제점이 있었고, 특히 기름에 튀기는 방법으로 된 후라이드 치킨은 콜레스테롤의 함유량이 높아 건강식을 중요시하는 현대인의 식생활에 문제점을 안겨 주고 있다.Conventionally, the chicken has been used in a cooking method such as fried in oil, grilled directly on fire, or cut chicken and roasted with seasoning. However, the chicken cooked in the above-described method is not tender in meat, There are problems such as excessive destruction of nutrients in chickens, especially fried chicken, which is fried in oil, has a high content of cholesterol, causing problems for modern people's diet.
본 발명은 상기한 문제점들을 해소하여 현대인들의 건강한 식생활에 도움을 주고 특히 느끼하지 않고 기름이 충분히 빠지고 속살은 촉촉해지는 효과를 나타내기 위해 닭의 표피에 베이크용 파우더를 입혀 닭속에 스며들게 하고 이를 전기 고기구이기에 넣어 구워내는 형태의 베이크 치킨 및 그 제조방법을 제공하기 위한 것이다.The present invention is to solve the above problems to help the healthy diet of modern people, especially without feeling the oil is enough and the flesh is moistened so that the skin is coated with baking powder on the skin of the chicken soaked in the chicken It is to provide a baked chicken baked in the form and a manufacturing method thereof.
Description
본 발명은 베이크 치킨 및 그 제조방법에 관한 것으로, 특히 종래의 일반적인 닭고기 조리방법인 닭을 기름에 튀기거나 불에 직접 굽는 등의 형태의 닭고기 조리방법을 탈피하고, 닭의 표피에 베이크용 파우더를 입혀 닭속에 스며들게 하고 이를 전기 고기구이기에 넣어 구어 내는 형태의 치킨 (이것을 본 발명에서는 "베이크 치킨(Baked chicken)"이라 명명한다) 및 그 조리방법에 관한 것이다.The present invention relates to a baked chicken and a method of manufacturing the same, and in particular, to break away from the chicken cooking method of the conventional chicken cooking method such as fried in oil or directly roasted on the fire, and the baking powder on the skin of the chicken The present invention relates to a chicken having a type of soaked into chicken and baked in an electric roaster, which is referred to as "baked chicken" in the present invention and a method of cooking the same.
본 발명에 의해 닭의 표피에 뒤에서 설명되는 베이크용 파우더를 입혀 닭속에 스며들게 하고 이를 전기 고기구이기에 넣어 구워내는 방법으로 조리를 하면 느끼하지 않으며 기름은 빠지고 속살은 촉촉해져서 부드럽고 쫄깃하고 담백한 맛을 낼 수 있는 치킨을 조리할 수 있게 된다. 또한 기름에 튀기지 않아 확실한 3저(저칼로리, 저지방, 저콜레스테롤) 음식으로 현대인의 건강에도 좋은 새로운 조리방법의 치킨음식이라고 할 수 있다.According to the present invention, the skin of the chicken is coated with baking powder, which will be described later, soaked in the chicken and cooked by baking it in an electric roaster, so that the oil does not feel and the flesh is moistened to give a soft, chewy and light taste. You can cook a chicken. In addition, since it is not fried in oil, it is surely a low-calorie, low-fat, low-cholesterol food.
종래에는 일반적으로 닭을 기름에 튀겨서 조리하거나 닭을 불에 직접 구워서 조리하거나 또는 닭을 절단하여 양념에 무치거나 닭고기를 뜨거운 물에 삶아서 조리하였다. 그러나 상기와 같은 방법으로 조리된 종래의 치킨은 육질이 부드럽지 못하고 영양소가 많이 파괴되는 등의 문제점이 있었으며, 또한 닭고기 특유의 비릿한 맛이 나타나게 되는 문제점이 있었다. 특히 기름에 튀겨서 조리된 후라이드 치킨은 콜레스테롤의 함유량이 높아 건강식을 중요시하는 현대인의 식생활에 기여하지 못하고 있다. 따라서 기존의 조리방법에 의한 치킨에 식상한 현대인들은 건강에 도움이 되고 독특한 맛을 가지고 있는 새로운 치킨을 요구하고 있다.Conventionally, chicken is cooked by frying in oil, chicken cooked directly on fire, or chicken is cut and seasoned with chicken, or chicken is cooked by boiling in hot water. However, the conventional chicken cooked in the above manner has a problem in that the meat is not tender and the nutrients are destroyed, and there is a problem in which the unique flavor of chicken appears. In particular, fried chicken, fried in oil, has a high content of cholesterol and is not contributing to the diet of modern people. Therefore, modern people who have eaten chicken by the existing cooking method are demanding a new chicken that is beneficial to health and has a unique taste.
본 발명은 상기와 같은 종래의 문제점을 해결하기 위해 발명된 것으로, 본 발명의 목적은 기름에 튀기지 않고 닭고기에 베이크용 파우더를 입혀 이것이 닭속에 스며들게 하고 이를 전기 고기구이기에 넣어 구워 냄으로써 느끼하지 않으며 기름은 빠지고 속살은 촉촉해져서 부드럽고 쫄깃하고 담백한 맛을 낼 수 있는 베이크 치킨 및 그 제조 방법을 제공하는 데 있다.The present invention has been invented to solve the conventional problems as described above, the object of the present invention is to not fry in the oil without coating the baking powder on the chicken so that it penetrates into the chicken and put it in an electric meat roasting does not feel the oil It is to provide a baked chicken and a method of manufacturing the same that can fall out and the flesh is moist to give a soft, chewy and light taste.
본 발명의 다른 목적은 기름에 튀기지 않아 확실한 3저(저칼로리, 저지방, 저콜레스테롤) 음식으로 현대인의 건강에도 좋은 새로운 베이크 치킨 및 그 제조 방법을 제공하는 데 있다.It is another object of the present invention to provide a new low-calorie (low calorie, low fat, low cholesterol) food that is not fried in oil, which is good for the health of modern people, and a method of preparing the same.
도 1은 본 발명의 베이크 치킨을 제조하는 공정도이다.1 is a process chart for preparing a baked chicken of the present invention.
상기의 목적을 달성하기 위한 본 발명은 깨끗이 세척한 닭고기를 특유의 향이 있는 염지액에 5시간~7시간 정도 숙성시켜 닭고기를 여러 조각으로 절단하고, 상기 숙성시킨 닭고기에 특유의 향과 맛이 있는 소맥분, 옥수수분말, 정제염, 엘-글루타민산 나트륨, 고춧가루, 흑후추분, 마늘분, 글루타민산 나트륨(MSG) 재료를 혼합하여 만든 베이크용 파우더를 닭의 표피에 골고루 입혀 닭속에 스며들게 되면 전기 고기구이기에 넣어 210℃에서 15분간 구워서 조리한 치킨을 특징으로 한다.The present invention for achieving the above object is aged 5 hours to 7 hours in a salty solution with a distinctive flavor of cleanly washed chicken, cut the chicken into several pieces, has a characteristic aroma and taste of the matured chicken Baked powder made by mixing wheat flour, corn powder, refined salt, sodium glutamate, red pepper powder, black pepper powder, garlic powder, and sodium glutamate (MSG) is evenly spread on the skin of the chicken and placed in the chicken. Roasted cooked chicken for 15 minutes.
이하 본 발명을 바람직한 실시예와 첨부된 도면에 의거하여 상세히 설명하면 다음과 같다. 그리고, 본 발명을 설명함에 있어 관련된 공지기능 혹은 구성에 대한 구체적인 설명은 본 발명의 요지를 모호하게 하지 않기 위해 생략한다.Hereinafter, the present invention will be described in detail with reference to the preferred embodiments and the attached drawings. In describing the present invention, detailed descriptions of well-known functions or configurations will be omitted in order not to obscure the subject matter of the present invention.
도 1은 본 발명의 베이크 치킨을 제조하는 공정도이다.1 is a process chart for preparing a baked chicken of the present invention.
상기 도 1을 참조하여 본 발명을 설명하면 다음과 같다.Referring to FIG. 1, the present invention is as follows.
본 발명의 제 1 실시예로서, 베이크 치킨 및 그 제조 방법을 설명하면, 상기 베이크 치킨은 닭고기 90.9%에 소맥분 7.1%, 옥수수분말 0.7%, 정제염 0.58%, 엘-글루타민산 나트륨 0.24%, 고춧가루 0.11%, 흑후추분 0.07%, 마늘분 0.05%, 글루타민산 나트륨(MSG) 0.25%의 비율로 혼합하여 만든 베이크용 파우더를 입혀 닭속에 스며들게 하여 전기 고기구이기에 넣어 구워 낸 것이다.As a first embodiment of the present invention, the baked chicken and the method of manufacturing the same, the baked chicken is 90.9% chicken flour wheat flour 7.1%, corn powder 0.7%, refined salt 0.58%, sodium glutamate 0.24%, red pepper powder 0.11% , Black pepper powder 0.07%, garlic powder 0.05%, sodium glutamate (MSG) 0.25% of the baking powder made by mixing the chicken soaked in the roasted in an electric meat.
상기 베이크 치킨 제조 방법은, 닭고기를 깨끗이 세척하는 제1과정과, 상기 제1과정에서 세척된 닭고기를 특유의 향이 있는 염지액에 5시간 ~ 7시간 정도 숙성시키는 제2과정과, 상기 제2과정을 거쳐 숙성된 닭고기를 지름은 5㎝ ~ 8㎝, 무게는 70g~150g 정도로 절단하는 제3과정과, 상기 제3과정에서 절단된 닭고기에 고유의 향과 맛이 있는 소맥분, 옥수수분말, 정제염, 엘-글루타민산 나트륨, 고춧가루, 흑후추분, 마늘분, 글루타민산 나트륨(MSG) 재료를 혼합하여 만든 베이크용 파우더를 골고루 입혀 상기 닭고기에 베이크용 파우더가 스며들게 하는 제 4과정과, 상기 제4과정을 거쳐 베이크용 파우더가 스며든 닭고기를 전기 고기구이기에 넣어 210℃에서 15분간 구워 내는 제 5과정으로 이루어진 것이다.The bake chicken manufacturing method, the first process of washing the chicken clean, the second process of aging the chicken washed in the first process in a salty solution having a distinctive flavor for about 5 hours to 7 hours, and the second process The third process of cutting the aged chicken through diameter 5cm ~ 8㎝, the weight is about 70g ~ 150g, wheat flour, corn powder, refined salt, which has a unique aroma and taste to the chicken cut in the third process Baking through the fourth step and evenly spreading the baking powder on the chicken by coating the baking powder made by mixing L-glutamate, red pepper powder, black pepper powder, garlic powder, sodium glutamate (MSG) ingredients The 5th process consists of roasting chicken powder with dragon powder into an electric roaster and baking it at 210 ° C. for 15 minutes.
상기 제 1 실시 예를 통해 조리된 베이크 치킨은 종래의 지름이 5cm ~ 8cm로 기름에 튀긴 후라이드 치킨의 표면과 유사한 형태이고, 치킨에 베이크 파우더가 먹음직스럽게 묻어있는 모양을 가지게 된다. 상기와 같은 베이크치킨은 기름에 튀기지 않고 닭에 베이크용 파우더를 입혀 닭속에 스며들게 하고 전기 고기구이기에 넣어 구워 냄으로써 느끼하지 않으며 기름은 빠지고 속살은 촉촉해서 부드럽고 쫄깃하고 담백한 맛을 낼 수 있는 것이다.The baked chicken cooked through the first embodiment has a shape similar to the surface of fried chicken having a diameter of 5cm to 8cm in the prior art, and has a shape in which the baking powder is buried in the chicken. Baked chicken as described above is not fried in the oil coated with the baking powder on the chicken soaked in the chicken and baked in an electric meat roasting does not feel, the oil is lost and the flesh is moist to give a soft, chewy and light taste.
본 발명의 제 2 실시 예로서 (이하 "불고기 베이크 치킨"이라 칭한다) 본 발명의 불고기 베이크 치킨 및 그 제조 방법을 설명하면, 상기 불고기 베이커 치킨은 닭고기 87%에 베이크 일차 양념액 3.90%, 소맥분 7.1%, 옥수수분말 0.7%, 정제염 0.58%, 엘-글루타민산 나트륨 0.24%, 고춧가루 0.11%, 흑후추분 0.07%, 마늘분 0.05%, 글루타민산 나트륨(MSG) 0.25%의 비율로 혼합하여 만든 베이크용 파우더를 입혀 닭속에 스며들게 하여 전기 고기구이기에 넣어 구워 낸 것이다.As a second embodiment of the present invention (hereinafter referred to as "Bulgogi Bake Chicken") When explaining the roasted meat Bake chicken of the present invention and a method of manufacturing the same, the bulgogi baker chicken is 87% chicken bake 3.90%, wheat flour 7.1 Coated baking powder made of a mixture of%, corn powder 0.7%, refined salt 0.58%, sodium glutamate 0.24%, red pepper powder 0.11%, black pepper powder 0.07%, garlic powder 0.05%, sodium glutamate (MSG) 0.25% The chicken is soaked in chicken and baked in an electric meat.
상기 불고기 베이크 치킨 제조 방법은, 닭고기를 깨끗이 세척하는 제1과정과, 상기 제1과정에서 세척된 닭고기를 불고기 맛이 나는 베이크 일차 양념액에 5시간 ~ 7시간 정도 숙성시키는 제2과정과, 상기 제2과정을 거쳐 숙성된 닭고기를 지름은 5㎝ ~ 8㎝, 무게는 70g ~ 150g 정도로 절단하는 제3과정과, 상기 제3과정에서 절단된 닭고기에 고유의 향과 맛이 있는 소맥분, 옥수수분말, 정제염, 엘-글루타민산 나트륨, 고춧가루, 흑후추분, 마늘분, 글루타민산 나트륨(MSG) 재료를 혼합 하여 만든 베이크용 파우더를 골고루 입혀 상기 닭고기에 베이크용 파우더가 닭속에 스며들게 하는 제 4과정과, 상기 제4과정을 거쳐 베이크용 파우더가 스며든 닭고기를 전기 고기구이기에 넣어 210℃에서 15분간 구워 내는 제5과정으로 이루어진 것이다.The bulgogi bake chicken manufacturing method, the first step of washing the chicken clean, the second step of aging the chicken washed in the first step in the bakery primary seasoning solution flavored bulgogi 5 hours to 7 hours, and The third process of cutting the aged chicken through the second process diameter 5cm ~ 8㎝, weight 70g ~ 150g, and wheat flour, corn powder having a unique aroma and taste to the chicken cut in the third process And a fourth step of uniformly coating baking powder made by mixing refined salt, L-glutamic acid sodium, red pepper powder, black pepper powder, garlic powder, and sodium glutamate (MSG) material to allow the chicken powder to soak into the chicken, The fifth process is to put the chicken with the baking powder through the four process into an electric roaster and bake at 210 ℃ for 15 minutes.
상기 제 2 실시 예를 통해 조리된 불고기 베이크 치킨은 종래의 지름이 5cm ~ 8cm로 기름에 튀긴 후라이드 치킨의 표면과 유사한 형태이고, 치킨에 불고기처럼 노릇한색의 파우더가 먹음직스럽게 묻어있는 모양을 가지게 된다. 상기와 같은 불고기 베이크 치킨은 기름에 튀기지 않고 닭고기에 베이크용 파우더를 입혀 전기 고기구이기에 넣어 구워 냄으로써 느끼하지 않으며 기름은 빠지고 속살은 촉촉해서 부드럽고 쫄깃하고 담백한 맛을 낼 수 있는 것이다.Bulgogi baked chicken cooked through the second embodiment has a diameter similar to the surface of fried chicken fried in oil with a diameter of 5cm to 8cm, and has a shape in which the brown powder powder is buried like a bulgogi on the chicken. . Bulgogi baked chicken as described above does not feel fried by putting the baking powder on the chicken and roasting it in an electric meat roaster without being fried in oil, and the oil is lost and the flesh is moist to give a soft, chewy and light taste.
본 발명의 제 3 실시 예로서 (이하 "핫 베이크 치킨"이라 칭한다) 본 발명의 핫 베이크 치킨 및 그 제조 방법을 설명하면, 상기 핫 베이크 치킨은 닭고기 90%에 핫시즈닝 0.90%, 소맥분 7.1%, 옥수수분말 0.7%, 정제염 0.58%, 엘-글루타민산 나트륨 0.24%, 고춧가루 0.11%, 흑후추분 0.07%, 마늘분 0.05%, 글루타민 산나트륨(MSG) 0.25%의 비율로 혼합하여 만든 베이크용 파우더를 입혀 닭속에 스며들게 하여 전기 고기구이기에 넣어 구워 낸 것이다.As a third embodiment of the present invention (hereinafter referred to as "hot baked chicken"), the hot baked chicken of the present invention and a method of manufacturing the same will be described. The hot baked chicken is 90% chicken, hot seasoning 0.90%, wheat flour 7.1%, Baked chicken coated with powder for baking made from a mixture of corn powder 0.7%, refined salt 0.58%, sodium glutamate 0.24%, red pepper powder 0.11%, black pepper powder 0.07%, garlic powder 0.05%, sodium glutamate (MSG) 0.25% It is soaked inside and baked in an electric meat.
상기 불고기 베이크 치킨 제조 방법은, 닭고기를 깨끗이 세척하는 제1과정과, 상기 제1과정에서 세척된 닭고기를 매콤한 핫시즈닝을 묻혀 5시간~7시간 정도 숙성시키는 제2과정과, 상기 제2과정을 거쳐 숙성된 닭고기를 지름은 5㎝ ~ 8㎝, 무게는 70g~150g 정도로 절단하는 제3과정과, 상기 제3과정에서 절단된 닭고기에 고유의 향과 맛이 있는 소맥분, 옥수수분말, 정제염, 엘-글루타민산 나트륨, 고춧가루, 흑후추분, 마늘분, 글루타민산 나트륨(MSG) 재료를 혼합하여 만든 베이크용 파우더를 골고루 묻혀 상기 닭고기에 베이크용 파우더가 스며들게 하는 제 4과정과, 상기 제4과정을 거쳐 베이크용 파우더가 스며든 닭고기를 전기 고기구이기에 넣어 210℃에서 15분간 구워 내는 제5과정으로 이루어진 것이다.The bulgogi bake chicken manufacturing method, the first step of washing the chicken clean, the second step of aging the chicken washed in the first step with a hot hot seasoning for about 5 hours to 7 hours, and the second process The third process of cutting the aged chicken 5 ~ 8 ㎝ in diameter, 70g ~ 150g in weight, and wheat flour, corn powder, refined salt, L having a unique aroma and taste to the chicken cut in the third process Baking through the fourth step and the fourth step of soaking the baking powder to the chicken by applying the baking powder made by mixing sodium glutamate, red pepper powder, black pepper powder, garlic powder, sodium glutamate (MSG) material evenly The powder-infused chicken is placed in an electric roaster and baked for 5 minutes at 210 ° C.
상기 제 3 실시 예를 통해 조리된 핫 베이크 치킨은 종래의 지름이 5cm ~8cm로 기름에 튀긴 후라이드 치킨의 표면과 유사한 형태이고, 치킨에 붉은색 시즈닝과 파우더가 먹음직스럽게 묻어있는 모양을 가지게 된다. 상기와 같은 핫 베이크 치킨은 기름에 튀기지 않고 닭고기에 베이크용 파우더를 입혀 닭속에 스며들게 하고 이를 전기 고기구이기에 넣어 구워 냄으로써 느끼하지 않으며 기름은 빠지고 속살은 촉촉해서 부드럽고 쫄깃하고 담백한 맛을 낼 수 있는 것이다.The hot baked chicken cooked through the third embodiment has a shape similar to the surface of fried chicken having a diameter of 5cm to 8cm in the related art, and has a shape in which red seasoning and powder are infused with the chicken. Hot-baked chicken as described above is not fried in oil, the baking powder on the chicken soaked in the chicken soaked in the chicken and put it in an electric meat roasting does not feel, the oil falls out and the flesh is moist to give a soft, chewy and light taste.
한편, 본 발명의 상세한 설명에서는 구체적인 실시 예에 관해서 설명하였으나, 본 발명의 범위에서 벗어나지 않는 한도 내에서 여러 가지 변형이 가능함을 당해 분야에서 통상의 지식을 가진 자에게 있어서 자명하다 할 것이다.Meanwhile, in the detailed description of the present invention, specific embodiments have been described, but it will be apparent to those skilled in the art that various modifications are possible without departing from the scope of the present invention.
이상으로 살펴본 바와 같이, 본 발명의 베이크 치킨, 불고기 베이크 치킨, 핫 베이크 치킨은 기름에 튀기지 않고 닭의 표피에 베이크용 파우더를 입혀 닭속에 스며들게 하고 이를 전기 고기구이기에 넣어 구워 낸 것으로 느끼하지 않으며 기름은 빠지고 속살은 촉촉해서 부드럽고 쫄깃하고 담백한 맛을 낼 수 있으며, 또한 기름에 튀기지 않아 확실한 3저(저칼로리, 저지방, 저콜레스테롤) 치킨 요리로 종래 치킨에 식상한 현대인에게 독특한 맛을 제공할 수 있고, 또한 건강에도 좋은 새로운 치킨음식을 제공하는 효과가 있다.As described above, the baked chicken, bulgogi baked chicken, and hot baked chicken of the present invention do not fry in oil, coated with baking powder on the skin of the chicken, soaked into the chicken, and do not feel that it is baked in an electric meat, so the oil is The meat is so moist that it has a soft, chewy, and light taste, and it is not fried in oil, so it is a solid 3 low-calorie (low-calorie, low-fat, low-cholesterol) chicken dish that can provide a unique taste to the modern man who has eaten conventional chicken. Even good new chicken food has the effect of providing.
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| KR101757691B1 (en) * | 2015-04-16 | 2017-07-19 | 주식회사 꼬꼬에프앤비 | Baked chicken with unpolished rice and the manufacturing method thereof |
| KR20170088683A (en) * | 2016-01-25 | 2017-08-02 | (주)오엠푸드 | Baked chicken covering brown rice powder and cooking method thereof |
| WO2019017502A1 (en) * | 2017-07-17 | 2019-01-24 | (주)오엠푸드 | Baked chicken dredged with brown rice powder and production method thereof |
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| KR101757691B1 (en) * | 2015-04-16 | 2017-07-19 | 주식회사 꼬꼬에프앤비 | Baked chicken with unpolished rice and the manufacturing method thereof |
| KR20170088683A (en) * | 2016-01-25 | 2017-08-02 | (주)오엠푸드 | Baked chicken covering brown rice powder and cooking method thereof |
| KR102015538B1 (en) * | 2016-01-25 | 2019-08-28 | (주)오엠푸드 | Baked chicken covering brown rice powder and cooking method thereof |
| WO2019017502A1 (en) * | 2017-07-17 | 2019-01-24 | (주)오엠푸드 | Baked chicken dredged with brown rice powder and production method thereof |
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