KR100473183B1 - Recipe for a seasoned chicken - Google Patents

Recipe for a seasoned chicken Download PDF

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Publication number
KR100473183B1
KR100473183B1 KR10-2002-0069367A KR20020069367A KR100473183B1 KR 100473183 B1 KR100473183 B1 KR 100473183B1 KR 20020069367 A KR20020069367 A KR 20020069367A KR 100473183 B1 KR100473183 B1 KR 100473183B1
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KR
South Korea
Prior art keywords
sauce
chicken
seasoning
raw meat
frying
Prior art date
Application number
KR10-2002-0069367A
Other languages
Korean (ko)
Other versions
KR20040040978A (en
Inventor
김성수
주상집
정범구
주관석
Original Assignee
주식회사 제너시스
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Priority to KR10-2002-0069367A priority Critical patent/KR100473183B1/en
Publication of KR20040040978A publication Critical patent/KR20040040978A/en
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Publication of KR100473183B1 publication Critical patent/KR100473183B1/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • A23L13/57Coating with a layer or stuffing
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/06Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251Tempura batter; Leavened or other aerate batter or coating

Abstract

The present invention relates to a method for preparing a seasoned chicken sauce containing calcium and a method for preparing seasoned chicken using a seasoned chicken sauce containing calcium.
Seasoning chicken production method of the present invention brewed soy sauce, tomato paste (paste), high acidity vinegar, soybean oil, sesame flavor, paprika, purified water, soy protein, sauce seasoning, black pepper, white pepper, cinnamon powder, starch, milk calcium, chanel Mixing step of adding the powder, pickling spice, red pepper powder, and the mixture is stirred while increasing the temperature, and when the predetermined temperature is reached, ionic starch syrup, tomato ketchup, white sugar, mayonnaise, bone bone extract, refined salt, ginger, A first step of making seasoned chicken sauce in a heating stirring tank, including a heating step of heating onion and garlic; A sterilization step of sterilizing at 90 ° C. in the heating stirring tank after the first step is finished, followed by a packing step of automatically packing in polyethylene (PE) packing paper, and then a cooling step of cooling in 2 ° C. cooling water; A second process including a dehydration step of dehydrating the next 10 minutes, and then an outer packing step of outer packaging of the seasoned chicken sauce; A third step of aging the seasoned chicken sauce packaged in the second step in a cold storage at 4 ° C. for 24-48 hours; A fourth step of injecting a 6.5% concentration of pickle solution seasoning solution into the raw meat each time using the injector at an injector at a concentration of 10% compared to the raw meat for adding to the raw meat; A fifth step of cutting the raw meat after the fourth step and extracting the internal moisture from the refrigerated warehouse at 4 ° C .; A sixth step of frying dough and frying cloth on the raw material meat of the fifth step and frying with soybean cured oil added with hydrogenated and natural tocopherol 200ppm and silicon oil 10ppm; And a seventh step of cooking chicken by mixing the seasoned chicken sauce with 30% of the raw meat in the raw meat finished with the sixth process.
Therefore, the seasoning chicken manufacturing method of the present invention is a material of the seasoning chicken sauce, sesame flavor and animal separation protein and bone bone extract is added to the effect of enriching the taste and aroma, and heated to a predetermined temperature while going through the stirring process Since the bone marrow extract is added as an additional material, the nutrients are not destroyed by excessive heating of the additional material, and the effect of calcium is added by adding milk calcium with high body absorption rate in addition to the original nutrition of chicken. The seasoned chicken sauce is matured in a 4 ℃ cold store, which improves the taste and aroma of the sauce.The raw meat infused with pickle solution seasoning is cut to remove the internal moisture from the 4 ℃ cold store. It is effective to prevent the dough and frying from becoming hard to bind. Natural tocopherols are made by coating the raw meat with frying dough and frying. Deep-fried with soybean curd oil added 0ppm and 10ppm silicone oil, it has the effect of improving the taste of tempura, and has the effect of crispy texture, sweet and sour taste and aroma.

Description

Recipe for a seasoned chicken

The present invention relates to a seasoning chicken manufacturing method, and more specifically, in order to make a sauce chicken sauce in a heating stirring tank, the step of adding a material and stirring the temperature while raising the temperature and then adding additional materials Heating step, sterilizing at 90 ℃ in a heating stirring tank, automatic packaging, cooling in 2 ℃ cooling water, dehydration for 10 minutes, outer packaging of seasoning chicken sauce, seasoning chicken sauce 4 Aging in refrigerated warehouse at ℃ ℃, injecting 6.5% concentration of pickle solution seasoning solution into raw meat, cutting raw meat to remove moisture from cold storage at 4 ℃, fried dough and Stir-fry and fry with soybean curd oil containing 200 ppm natural tocopherol and 5 ppm silicon oil. In a mixture with 30% wonryoyuk the spice chicken sources relates to the steps of cooking a chicken.

Conventionally, seasoned chicken has been made to feel the flavor of soy sauce, garlic, etc. in the base of more than 60% starch mix.

However, the conventional technology described above satisfies the taste of teenagers, such as sugary taste over 65, considering that the seasoned chicken is a product preferred by teenagers under 10, the color is dark red and sticky to the hands when eating. There was a problem that the addition of nutritional ingredients considering the nutrition of teenage teenagers was not made.

Accordingly, the present invention is to solve the above-mentioned disadvantages and problems of the prior art, as a material of seasoning chicken sauce, the ingredients containing sesame flavor and animal separation protein, and the stirring process to a predetermined temperature After heating, add ingredients including bone bone extract as additional ingredients, ripen the packaged seasoned chicken sauce in a 4 ° C cold store, cut raw meat injected with pickle solution seasoning, and then remove the meat content from the 4 ° C cold store. Using soybean cured oil with 200ppm of natural tocopherol and 10ppm of silicone oil, sesame flavor, animal separation protein, and bone marrow extract are used to add flavor and aroma. Since the bone marrow extract is added as an additional material after heating to a predetermined temperature while going through it, nutrients are not destroyed by excessive heating of the additional material. It has the effect of adding calcium to the body by adding milk calcium with high body absorption in addition to the chicken's original nutrition, and improves the taste and aroma of the sauce because the seasoned chicken sauce is aged in a cold store at 4 ℃. It cuts the raw meat injected with pickle solution seasoning and extracts the moisture from the cold warehouse at 4 ℃, which prevents the hardening of the raw meat, fried dough and fried clothes. Since it is fried with soybean curd oil added with 200ppm of natural tocopherol and 10ppm of silicone oil, it improves the taste of fried foods, and provides a seasoning chicken manufacturing method that has an effect of crispy texture and sweet and sour taste and aroma. There is a purpose.

The purpose of the present invention is to add a material to the heating stirring tank to make the seasoning chicken sauce, the material is added to the temperature and stirred while raising the temperature, and then the additional temperature is added to the heating step, heating stirring tank Sterilizing at 90 ℃, automatic packaging, cooling in 2 ℃ cooling water, dehydration for 10 minutes, outer packaging of seasoned chicken sauce, aging seasoned chicken sauce in the cold storage of 4 ℃ Injecting 6.5% concentration of pickle solution seasoning solution into raw meat, cutting raw meat to extract moisture from cold storage at 4 ℃, adding fried dough and fried cloth to raw meat, adding 200ppm of natural tocopherol and 10ppm of silicone oil Deep-fried with soybean cured oil, seasoned chicken meat mixed with 30% of raw meat sauce and cooked chicken Kin is achieved by a method for producing the same.

Details of the above object and technical configuration of the present invention and the resulting effects will be more clearly understood from the following detailed description.

The first step is to prepare a seasoning chicken sauce, a mixture of tomato paste, high acidity vinegar, soybean oil, sesame flavor, paprika in brewing soy sauce, and isolated soybeam protein in purified water. , Sauce Seasoning, Black Pepper, White Pepper, Cinnamon Powder, Starch, Milk Calcium, Fennel Powder, Pickling Spice, Red Pepper Powder After stirring for 30 minutes at 25 rpm while raising the temperature, the temperature is increased to 60 ℃, ionic starch syrup, tomato ketchup, white sugar, mayonnaise, bone bone extract, refined salt, ginger, onion, garlic is a step of raising to 90 ℃. Chanel is a type of herb, and chenel powder is made from powder. Pickling spice is a sweet and sour sweetener. The mixing ratio of seasoning chicken sauce in the first step is ionic syrup 36.00%, tomato ketchup 15.00%, garlic 8.50%, brewed soy sauce 5.50%, tomato paste 7.50%, white sugar 5.55%, onion 5.00%, mayonnaise 3.00%, starch 2.00%, Sauce Seasoning 2.20%, Soybean Oil 0.90%, High Acidity Vinegar 0.90%, Bone Bone Extract 1.00%, Soy Protein 0.50%, Ginger 0.50%, Milk Calcium 0.20%, Cinnamon Powder 0.30%, White Pepper 0.30%, Black Pepper 0.30% Red pepper powder 0.20%, Cornel powder 0.30%, refined salt 0.10%, paprika 0.02%, sesame flavor 0.10%, pickling spice 0.05%, purified water 4.03%. Ginger, onion and garlic of the first step is chopped to a size of 5mm using a vegetable cutter, washed with an overflow (over-flow) of the water of the vegetable washer and dewatered using a drum dehydrator. For seasoning chicken sauce, sesame flavor and animal-separated protein were added to give a richer taste than the ingredients used in existing products, and it was heated to a predetermined temperature during the stirring process and then added to bone bone extract as an additional material. This prevents nutrients from being destroyed by excessive heating of the additional material. Among the raw materials, calcium has a daily requirement of 450-850mg, and it is the constituent of the human body bones and teeth. It has the effects of heart beat, muscle movement, blood pressure control, insomnia relief, and kidney transmission function. It breaks well, bone pain, insomnia, rickets, etc. occur, especially when adolescents are inadequate to the growth and development, so proper calcium intake is essential. Milk calcium, in particular, is known to have a 60% or higher body absorption rate, which is much higher than other calcium such as fish calcium.

The second process is a step including a sterilization step, a packing step, a cooling step, a dehydration step, and an outer packaging step after the first step is finished. The sterilization step of the second process is sterilized for 30 minutes at 90 ℃ in a heating stirring tank, the next packaging step is automatically packed in polyethylene (PE) packaging paper, the next cooling step is cooled for 30 minutes in 2 ℃ cooling water The next dehydration step is dewatered for 10 minutes, and the next packing step is subjected to the outer packaging of seasoned chicken sauce.

The third step is a step of aging the seasoned chicken sauce packaged in the second step. In the third process, the packaged seasoned chicken sauce is stored at 4 ° C in a refrigerated warehouse for 24 to 48 hours at low temperature. The seasoned chicken sauce is aged in a refrigerated warehouse at 4 ℃, so the taste and aroma of the sauce is improved.

In the fourth process, a 6.5% concentration of pickling solution seasoning solution is injected into the raw meat in order to add it to the raw meat. Pickle solution seasoning aqueous solution is a material containing a component that gives a rich flavor to chicken meat. In the fourth step, the compounding ratio is 35.00% per white sugar, 32.00% refined salt, 23.20% sodium L-glutamate (L-MSG), 8.50% sodium polyphosphate, and 1.30% sodium metaphosphate. A 6.5% concentration of pickle solution seasoning aqueous solution is injected 10 times compared to the raw material meat each time using the injector. The pickle solution seasoning is formulated with white sugar, refined salt for proper flavoring, sodium L-glutamate for flavoring, and polyphosphate and metaphosphate to maintain binding and water retention of raw meat.

In the fifth step, after cutting the raw meat finished in the fourth step, the internal moisture is extracted. In the fifth process, the raw meat is cut into 6 pieces of wings, 6 pieces of chest, 4 pieces of owl, and 2 pieces of legs to make the weight of pieces 30-80g. Pull out. Since the raw meat injected with pickle solution seasoning is cut and the internal moisture is removed from the refrigerated warehouse at 4 ° C., the raw meat, fried dough and fried clothes are prevented from becoming difficult to bind.

The sixth step is a step of frying dough and frying cloth on the raw meat finished in the fifth step is fried in soybean cured oil. General soybean oil may be used, but in order to enhance the taste of fried foods, soybean cured oil is used that improves flavor by improving oxidative stability and removing fishy smell of soybean oil. Soybean cured oil of the sixth step is to maintain the solid state at room temperature by adding hydrogen to the soybean oil with a catalyst, and added 200ppm of natural tocopherol for anti-oxidation stability, 10ppm of silicone oil as an antifoaming agent. The soybean cured oil of the present invention enhances oxidative stability and enhances antifoaming function by using a blending ratio and other blending ratios of natural tocopherol and silicone oil added to soybean cured oil used in other products. Therefore, it has the effect of improving the taste of tempura, and has the effect of crispy texture and sweet and sour taste and aroma. The 6th process is fried for 9 minutes at 163 degreeC.

The seventh step is a step of cooking the chicken by mixing the fried chicken sauce after frying. The seventh step is to cook the chicken by mixing the marinated chicken sauce 30% compared to the raw meat.

(Symbol evaluation)

The taste, flavor, texture, color, and the like of the seasoned chicken according to the present invention were evaluated by a total of 572 sensory tests. As a comparative example, one kind of selection company in the domestic seasoned chicken industry was selected.

The view that the present invention is superior View that comparative example is superior Similarity flavor 304 195 73 color 281 191 100 sweetness 293 213 66 incense 246 201 125 Viscosity 285 158 129

Seasoning chicken manufacturing method of the present invention is a material of seasoning chicken sauce, the ingredients containing sesame flavor and animal separation protein, and after heating the temperature to a predetermined temperature while stirring the input material including the bone bone extract as an additional material After seasoning the packaged seasoned chicken sauce at 4 ℃ cold storage, cut the raw meat injected with pickle solution seasoning, remove the moisture from the cold storage at 4 ℃, and add 200ppm of natural tocopherol and 10ppm of silicone oil. By using curing oil,

It is a material of seasoned chicken sauce, which has the advantage of giving rich taste and aroma than ingredients used in existing products by adding sesame flavor, animal separation protein, and bone bone extract.Additional materials after heating to a predetermined temperature through stirring process By adding the bone marrow extract, the nutrients are not destroyed by excessive heating of the additional ingredients, and the flavor of the sauce is improved by aging the packaged seasoned chicken sauce in the cold store at 4 ℃. , Soybean Cured Oil added with natural tocopherol 200ppm and silicone oil 10ppm is added to the raw meat by cutting the raw meat injected with pickle solution seasoning and extracting the internal moisture from the cold warehouse at 4 ℃. By using the blending ratio of natural tocopherol and silicone oil added to the soybean cured oil used in other products, And the advantage of promoting the oxidative stability and enhanced the anti-foaming agent for the function by,

Seasoned chicken sauce, sesame flavor, animal separation protein, and bone bone extract is added, so it has the effect of rich taste and aroma, and it is added because bone bone extract is added as an additional material after heating to a predetermined temperature while stirring. It is effective to prevent nutrients from being destroyed by excessive heating of the ingredients, and the effect of calcium is added by adding milk calcium with high body absorption rate in addition to the original nutrients of chicken. It is effective in improving the taste and aroma of the sauce because it is matured at .The raw meat which is infused with pickle solution seasoning is cut out to remove the internal moisture from the cold store at 4 ℃, which prevents it from becoming difficult to bind the raw meat, fried dough and fried clothes. It is effective, soybean paste with 200ppm of natural tocopherol and 10ppm of silicone oil is coated with fried dough and batter. Deep frying oils enhance the taste of the tempura, it has a crispy texture and a sour and sour taste.

Claims (7)

  1. Brewed soy sauce, tomato paste, high acidity vinegar, soybean oil, sesame flavor, paprika, purified water, soy protein, sauce seasoning, black pepper, white pepper, cinnamon powder, starch, milk calcium, chanel powder (Fennel Powder), pickling spice (Pickling Spice), red pepper powder mixing step and the mixture is added and stirred while increasing the temperature, and when the predetermined temperature ionic starch, tomato ketchup, white sugar, mayonnaise, bone bone extract A first step of making seasoned chicken sauce in a heating stirring tank, including a heating step of heating by adding purified salt, ginger, onion, and garlic;
    After the first step is finished sterilization step of sterilization at 90 ℃ in a heating stirring tank, followed by a packaging step of automatic packaging in polyethylene (PE) packaging paper, followed by a cooling step of cooling in 2 ℃ cooling water, then A second process comprising a dewatering step of dehydrating the water for 10 minutes and then an outer packing step of outer packaging of the seasoned chicken sauce;
    A third step of aging the seasoned chicken sauce packaged in the second step in a cold storage at 4 ° C. for 24-48 hours;
    A fourth step of injecting a 6.5% concentration of pickle solution seasoning solution into the raw meat each time using the injector at an injector at a concentration of 10% compared to the raw meat for adding to the raw meat;
    A fifth step of cutting the raw meat after the fourth step and extracting the internal moisture from the refrigerated warehouse at 4 ° C .;
    A sixth step of frying dough and frying cloth on the raw material meat of the fifth step and frying it with soybean cured oil added with hydrogenated and natural tocopherol 200 ppm and 10 ppm silicon oil; And
    And a seventh step of cooking the chicken by mixing the seasoned chicken sauce prepared in the first step and the second step with 30% of the raw meat in the raw meat finished with the sixth step.
  2. The method of claim 1, wherein the mixing ratio of the seasoning chicken sauce in the first step is ionic syrup 36.00%, tomato ketchup 15.00%, garlic 8.50%, brewed soy sauce 5.50%, tomato paste 7.60%, white sugar 5.55%, onion 5.00%, mayonnaise 3.00%, Starch 2.00%, Sauce Seasoning 2.20%, Soybean Oil 0.90%, High Acidity Vinegar 0.90%, Bone Bone Extract 1.00%, Soy Protein 0.50%, Ginger 0.50%, Milk Calcium 0.20%, Cinnamon Powder 0.30%, White Pepper 0.30% , Black pepper 0.30%, red pepper powder 0.20%, Fennel powder 0.30%, refined salt 0.10%, paprika 0.02%, sesame flavor 0.10%, pickling spice 0.05%, purified water 4.03%.
  3. The method of claim 1, wherein the heating step of the first step is added to the mixture of the mixing step to increase the temperature and stirred at 25rpm for 30 minutes, after the temperature rises 60 ℃, ionic starch syrup, tomato ketchup, white sugar, mayonnaise, Seasoned chicken production method characterized in that the bone marrow extract, refined salt and ginger, onion, garlic to increase to 90 ℃
  4. The method of claim 1, wherein the sterilization step of the second step is sterilized for 30 minutes in a heating stirring tank and the cooling step is cooled for 30 minutes
  5. The method according to claim 1, wherein the 6.5% concentration of pickle solution seasoning solution of the fourth step is 35.00% per white sugar, 32.00% refined salt, 23.20% sodium L-glutamate, 8.50% polyphosphate, 1.30% metaphosphate. Seasoning chicken manufacturing method
  6. The method of claim 1, wherein the fifth step is to cut the raw meat into six pieces of wings, six pieces of breasts, four pieces of owl, two pieces of legs to make each piece weight 30-80g, and then filter the mesh in the refrigerated state. Seasoning chicken manufacturing method characterized in that the step of performing the operation to remove the internal moisture.
  7. The method of claim 1, wherein the frying of the sixth step is a seasoning chicken manufacturing method characterized in that the step of frying at 163 ℃ for 9 minutes.
KR10-2002-0069367A 2002-11-08 2002-11-08 Recipe for a seasoned chicken KR100473183B1 (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101153743B1 (en) 2009-11-30 2012-06-08 (주)혜인식품 A garlic chicken cooking method
WO2014038806A2 (en) 2012-09-07 2014-03-13 Park Chung Man Roast chicken preparation method
KR101596695B1 (en) 2015-08-24 2016-02-23 주식회사 한국창업경제연구소 Source composition and a method of manufacturing containing squid ink
KR20160051915A (en) 2014-10-22 2016-05-12 이승원 Recipe for a garlic seasoned chicken
KR102122227B1 (en) 2020-01-03 2020-06-12 박두하 Automated frying system

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100791620B1 (en) * 2006-06-09 2008-01-03 신동국 Manufacturing Process of Fried Chicken and Fried Chicken thereby
KR101237716B1 (en) * 2010-12-07 2013-02-27 여영주 The sauce for chicken
KR101289457B1 (en) * 2011-06-21 2013-07-24 최세득 Chicken sauce and its method of manufacture
KR101432180B1 (en) * 2012-09-14 2014-08-22 (주)혜인식품 A garlic chicken cooking method
KR101965600B1 (en) * 2018-08-31 2019-04-04 이병규 Method for double packaging of manufactured sauce

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101153743B1 (en) 2009-11-30 2012-06-08 (주)혜인식품 A garlic chicken cooking method
WO2014038806A2 (en) 2012-09-07 2014-03-13 Park Chung Man Roast chicken preparation method
KR20160051915A (en) 2014-10-22 2016-05-12 이승원 Recipe for a garlic seasoned chicken
KR101596695B1 (en) 2015-08-24 2016-02-23 주식회사 한국창업경제연구소 Source composition and a method of manufacturing containing squid ink
KR102122227B1 (en) 2020-01-03 2020-06-12 박두하 Automated frying system

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