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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South Korea
Prior art keywords
sauce
chicken
seasoning
raw meat
frying
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KR10-2002-0069367A
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Korean (ko)
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KR20040040978A (en
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김성수
주상집
정범구
주관석
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주식회사 제너시스
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation 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; TREATMENT THEREOF, 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; TREATMENT THEREOF, 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

본 발명은 칼슘을 함유한 양념치킨소스의 제조방법 및 칼슘을 함유한 양념치킨소스를 이용한 양념치킨 제조방법에 관한 것이다.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.

본 발명의 양념치킨 제조방법은 양조간장, 토마토페이스트(paste), 고산도식초, 대두유, 참깨향, 파프리카, 정제수, 대두단백, 소스시즈닝, 흑후추, 백후추, 계피분, 전분, 밀크칼슘, 휀넬가루, 피클링스파이스, 고추분을 투입하는 혼합단계와, 상기 혼합물을 투입하여 온도를 상승시키면서 교반시킨 다음, 소정온도가 되면, 이온물엿, 토마토케찹, 정백당, 마요네즈, 사골엑기스, 정제염, 생강, 양파, 마늘을 투입하여 가열하는 가열단계를 포함하여 가열교반탱크에서 양념치킨소스를 만드는 제1공정; 상기 제1공정이 끝난 후 가열교반탱크에서 90℃에서 살균하는 살균단계와, 그 다음으로 폴리에틸렌(Polyethylene, PE)포장지에 자동포장하는 포장단계와, 그 다음으로 2℃ 냉각수에서 냉각하는 냉각단계와, 그 다음으로 10분간 탈수시키는 탈수단계와, 그 다음으로 양념치킨소스의 외포장을 실시하는 외포장단계를 포함하는 제2공정; 상기 제2공정에서 외포장된 양념치킨소스를 4℃의 냉장창고에서 24-48시간 저온숙성시키는 단계인 제3공정; 원료육에 가미를 위하여 6.5%농도의 피클솔루션시즈닝(Pickle Solution Seasoning) 수용액을 원료육대비10%로 인젝터를 이용하여 배쪽 및 등쪽 각1회씩 원료육에 주입하는 단계인 제4공정; 상기 제4공정이 끝난 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내는 단계인 제5공정; 상기 제5공정이 끝난 원료육에 튀김반죽과 튀김옷을 입혀 대두유에 수소첨가 및 천연토코페롤200ppm, 실리콘오일10ppm을 첨가한 대두경화유로 튀겨내는 단계인 제6공정 ; 및 상기 제6공정이 끝난 원료육에 양념치킨소스를 원료육대비30%와 혼합하여 치킨을 조리하는 단계인 제7공정으로 이루어짐에 기술적 특징이 있다.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.

따라서, 본 발명의 양념치킨 제조방법은 양념치킨소스의 재료로, 참깨향과 동물성분리단백과 사골엑기스를 투입하기 때문에 맛과 향을 풍부해진 효과가 있고, 교반과정을 거치면서 소정온도로 가열한 후 추가재료로 사골엑기스를 투입하기 때문에 추가재료가 지나친 가열로 영양분이 파괴되지 않는 효과가 있고, 치킨본래의 영양성분외에 체내흡수율이 높은 우유칼슘을 첨가하여 칼슘의 효능이 더해지는 효과가 있고, 외포장된 양념치킨소스를 4℃의 냉장창고에서 숙성시키기 때문에 소스의 맛과 향이 개선되는 효과가 있고, 피클솔루션시즈닝이 주입된 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내기 때문에 원료육과 튀김반죽, 튀김옷이 결착이 어려워지는 것을 방지하는 효과가 있고, 원료육에 튀김반죽과 튀김옷을 입혀 천연토코페롤200ppm과 실리콘오일10ppm을 첨가한 대두경화유로 튀겨내기 때문에 튀김의 맛을 향상시키는 효과가 있고, 바삭한 식감과 새콤달콤한 맛과 향의 효과가 있다.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

양념치킨 제조방법{Recipe for a seasoned chicken}Recipe for a seasoned chicken

본 발명은 양념치킨 제조방법에 관한 것으로, 보다 자세하게는 양념치킨소스를 만들기 위해 가열교반탱크에 재료를 투입하는 단계, 재료를 투입하여 온도를 상승시키면서 교반시킨 후 소정온도가 되면 추가재료를 투입하여 가열하는 단계, 가열교반탱크에서 90℃에서 살균하는 단계, 자동포장하는 단계, 2℃ 냉각수에서 냉각하는 단계, 10분간 탈수시키는 단계, 양념치킨소스의 외포장을 실시하는 단계, 양념치킨소스를 4℃의 냉장창고에서 숙성시키는 단계, 원료육에 6.5%농도의 피클솔루션시즈닝(Pickle Solution Seasoning) 수용액을 주입하는 단계, 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내는 단계, 원료육에 튀김반죽과 튀김옷을 입혀 천연토코페롤(Natural Tocopherol)200ppm과 실리콘오일(Silicon resin)5ppm을 첨가한 대두경화유로 튀겨내는 단계, 원료육에 양념치킨소스를 원료육대비30%와 혼합하여 치킨을 조리하는 단계에 관한 것이다.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.

종래에는, 이제까지의 양념치킨은 기본 60%이상의 물엿배합에 간장, 마늘 등의 풍미를 느끼게끔 하였다.Conventionally, seasoned chicken has been made to feel the flavor of soy sauce, garlic, etc. in the base of more than 60% starch mix.

그러나, 상기와 같은 종래의 기술은 양념치킨이 10대이하의 청소년층에서 선호하는 제품임을 고려하면 당도65가 넘어 맛이 느끼하며, 색상이 검붉고 취식시 손에 끈적하게 묻는 등 청소년층의 기호도를 만족시키지 못하였고, 10대 청소년의 영양을 고려한 영양성분의 첨가도 이루어지지 않았던 문제점이 있다. 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.

따라서, 본 발명은 상기와 같은 종래기술의 제반단점과 문제점을 해결하기 위한 것으로, 양념치킨소스의 재료로, 참깨향과 동물성분리단백을 포함하는 재료들을 투입하고, 교반과정을 거치면서 소정온도로 가열한 후 추가재료로 사골엑기스를 포함한 재료들을 투입하고, 외포장된 양념치킨소스를 4℃의 냉장창고에서 숙성시키고, 피클솔루션시즈닝이 주입된 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내고, 천연토코페롤200ppm과 실리콘오일10ppm을 첨가한 대두경화유를 사용하여, 양념치킨소스의 재료로, 참깨향과 동물성분리단백과 사골엑기스를 투입하기 때문에 맛과 향이 풍부해지는 효과가 있고, 교반과정을 거치면서 소정온도로 가열한 후 추가재료로 사골엑기스를 투입하기 때문에 추가재료가 지나친 가열로 영양분이 파괴되지 않는 효과가 있고, 치킨본래의 영양성분외에 체내흡수율이 높은 우유칼슘을 첨가하여 칼슘의 효능이 더해지는 효과가 있고, 외포장된 양념치킨소스를 4℃의 냉장창고에서 숙성시키기 때문에 소스의 맛과 향이 개선되는 효과가 있고, 피클솔루션시즈닝이 주입된 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내기 때문에 원료육과 튀김반죽,튀김옷이 결착이 어려워지는 것을 방지하는 효과가 있고, 원료육에 튀김반죽과 튀김옷을 입혀 천연토코페롤200ppm과 실리콘오일10ppm을 첨가한 대두경화유로 튀겨내기 때문에 튀김의 맛을 향상시키는 효과가 있고, 바삭한 식감과 새콤달콤한 맛과 향의 효과가 있도록 하는 양념치킨 제조방법을 제공함에 본 발명의 목적이 있다.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.

본 발명의 상기목적은 양념치킨소스를 만들기 위해 가열교반탱크에 재료를 투입하는 단계, 재료를 투입하여 온도를 상승시키면서 교반시킨 후 소정온도가 되면 추가재료를 투입하여 가열하는 단계, 가열교반탱크에서 90℃에서 살균하는 단계, 자동포장하는 단계, 2℃ 냉각수에서 냉각하는 단계, 10분간 탈수시키는 단계, 양념치킨소스의 외포장을 실시하는 단계, 양념치킨소스를 4℃의 냉장창고에서 숙성시키는 단계, 원료육에 6.5%농도의 피클솔루션시즈닝 수용액을 주입하는 단계, 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내는 단계, 원료육에 튀김반죽과 튀김옷을 입혀 천연토코페롤200ppm과 실리콘오일10ppm을 첨가한 대두경화유로 튀겨내는 단계, 원료육에 양념치킨소스를 원료육대비30%와 혼합하여 치킨을 조리하는 단계로 이루어진 양념치킨 제조방법에 의해 달성된다.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.

본 발명의 상기목적과 기술적 구성 및 그에 따른 작용효과에 관한 자세한 사항은 이하 상세한 설명에 의해 보다 명확하게 이해될 것이다.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.

제1공정은 양념치킨소스를 만들기 위해 가열교반탱크에, 양조간장에 토마토페이스트, 고산도식초, 대두유, 참깨향, 파프리카(Paprika)를 혼합한 혼합물과, 정제수에 분리대두단백(Isolated Soybeam Protein), 소스시즈닝(Sauce Seasoning), 흑후추, 백후추, 계피분, 전분, 우유칼슘(Milk Calcium), 휀넬가루(Fennel Powder), 피클링스파이스(Pickling Spice), 고추분을 혼합한 혼합물을 투입하여 온도를 상승시키면서 25rpm으로 30분간 교반시킨 다음, 온도가 60℃ 상승한 후, 이온물엿, 토마토케찹, 정백당, 마요네즈, 사골엑기스, 정제염, 생강, 양파, 마늘을 투입하여 90℃까지 상승시키는 단계이다. 휀넬은 허브의 일종이고 휀넬가루는 이를 가루로 만든 것이다. 피클링스파이스는 새콤한 맛과 달콤한 맛을 내는 감미료이다. 제1공정의 양념치킨소스의 배합비는 이온물엿36.00%, 토마토케찹15.00%, 마늘8.50%, 양조간장5.50%, 토마토페이스트(Paste)7.60%, 정백당5.50%, 양파5.00%, 마요네즈3.00%, 전분2.00%, 소스시즈닝2.20%, 대두유0.90%, 고산도식초0.90%, 사골엑기스1.00%, 대두단백0.50%, 생강0.50%, 우유칼슘0.20%, 계피분0.30%, 백후추0.30%, 흑후추0.30%, 고추분0.20%, 휀넬가루0.30%, 정제염0.10%, 파프리카0.02%, 참깨향0.10%, 피클링스파이스0.05%, 정제수4.03%로 한다. 제1공정의 생강, 양파, 마늘은 야채절단기를 이용하여 5mm크기로 쵸핑한 다음, 야채세척기의 정수를 오버플로우(Over-Flow)시키면서 세척하고 드럼탈수기를 이용하여 탈수한다. 양념치킨소스의 재료로, 기존 제품에 사용된 재료보다 풍부한 맛을 내기위해 참깨향과 동물성분리단백을 추가하였고, 교반과정을 거치면서 소정온도로 가열한 후 추가재료로 사골엑기스를 투입하는 방법에 의해 추가재료가 지나친 가열로 영양분이 파괴되지 않도록 하였다. 원료 중 칼슘은 일일요구량이 450-850mg정도이며, 인체의 뼈, 치아를 구성하는 성분으로 심장박동, 근육운동, 혈압조절, 불면증완화, 신전달기능 등의 효능을 가지며 결핍시에는 뼈가 연화되어 잘 부러지게 되고, 뼈마디통증, 불면증, 구루병 등이 발생하고 특히 청소년기에 부족시에는 성장발육에도 악영향을 미치므로 적절한 칼슘섭취는 필수적이다. 특히 우유칼슘은 체내흡수율이 어류칼슘 등 기타 칼슘에 비해 훨씬 높은 60%이상 되는 것으로 알려져 있다.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.

제2공정은 상기 제1공정이 끝난 후 살균단계, 포장단계, 냉각단계, 탈수단계, 외포장단계를 포함하는 단계이다. 제2공정의 살균단계는 가열교반탱크에서 90℃에서 30분간 살균하고, 그 다음의 포장단계는 폴리에틸렌(Polyethylene, PE)포장지에 자동포장하고, 그 다음의 냉각단계는 2℃ 냉각수에서 30분간 냉각하고, 그 다음의 탈수단계는 10분간 탈수시키고, 그 다음의 포장단계는 양념치킨소스의 외포장을 실시한다.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.

제3공정은 상기 제2공정에서 외포장된 양념치킨소스를 숙성시키는 단계이다. 제3공정은 외포장된 양념치킨소스를 4℃의 냉장창고에 24-48시간 보관하면서 저온숙성시킨다. 외포장된 양념치킨소스를 4℃의 냉장창고에서 숙성시키기 때문에 소스의 맛과 향이 개선되는 효과가 있다.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.

제4공정은 원료육에 적절한 가미를 위하여 6.5%농도의 피클솔루션시즈닝 수용액을 원료육에 주입하는 단계이다. 피클솔루션시즈닝 수용액은 닭속살에 감칠맛을 내게 하는 성분을 포함하는 재료이다. 제4공정은 배합비를 정백당35.00%, 정제염32.00%, 엘-글루타민산나트륨(Monosodium L-Glutamate, L-MSG)23.20%, 폴리인산염(Sodium Polyphosphate)8.50%, 메타인산염(Sodium Metaphosphate)1.30%으로 하는 6.5%농도의 피클솔루션시즈닝 수용액을 원료육대비10%로 인젝터를 이용하여 배쪽 및 등쪽 각1회씩 주입한다. 사용된 피클솔루션시즈닝은 적절한 가미를 위하여 정백당, 정제염을 배합하고, 감칠 맛을 주기 위해 엘-글루타민산나트륨을 배합하고 원료육의 결착력, 보수성을 유지하기 위해 폴리인산염과 메타인산염을 가미한다.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.

제5공정은 상기 제4공정이 끝난 원료육을 절단한 후 육내수분을 빼내는 작업을 실시한다. 제5공정은 원료육을 날개6조각, 가슴6조각, 엉치4조각, 다리2조각으로 절단하여 조각중량이 30-80g이 되도록 한 후 4℃냉장창고에서 여과(Mesh)망을 이용하여 육내수분을 빼낸다. 피클솔루션시즈닝이 주입된 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내기 때문에 원료육과 튀김반죽,튀김옷이 결착이 어려워지는 것을 방지하는 효과가 있다.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.

제6공정은 상기 제5공정이 끝난 원료육에 튀김반죽과 튀김옷을 입혀 대두경화유에 튀겨 내는 단계이다. 일반적인 대두유를 사용할 수도 있으나 튀김의 맛을 증진시키기 위해, 산화안정성을 향상시키고 대두유의 비린내를 제거하여 풍미를 향상시킨 대두경화유를 사용한다. 제6공정의 대두경화유는 대두유에 촉매제와 함께 수소를 첨가하여 상온에서 고체상태를 유지하며, 산화안정성증진을 위해 천연토코페롤200ppm을 첨가하였고, 소포제로 실리콘오일10ppm을 첨가한 것이다. 본 발명의 대두경화유는 다른 제품에서 사용하는 대두경화유에 첨가되는 천연토코페롤과 실리콘오일의 배합비와 다른 배합비를 사용함으로써 산화안정성을 증진시키고 소포제기능을 강화하였다. 따라서 튀김의 맛을 향상시키는 효과가 있고, 바삭한 식감과 새콤달콤한 맛과 향의 효과가 있다. 제6공정은 163℃에서 9분간 튀긴다.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.

제7공정은 튀겨 낸 후에 양념치킨소스를 혼합하여 치킨을 조리하는 단계이다. 제7공정은 양념치킨소스를 원료육대비30%로 혼합하여 치킨을 조리한다.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.

(기호도 평가)(Symbol evaluation)

본 발명에 따른 양념치킨의 맛, 풍미, 식감, 색상 등을 비교예와 비교하여 총572명의 관능테스트로 평가하였다. 비교예로는 국내양념치킨업계의 선발업체제품 1종을 선택하였다.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.

본발명이 우위라는 견해The view that the present invention is superior 비교예가 우위라는 견해View that comparative example is superior 비슷하다는 견해Similarity flavor 304304 195195 7373 색상color 281281 191191 100100 단맛sweetness 293293 213213 6666 incense 246246 201201 125125 점도Viscosity 285285 158158 129129

본 발명의 양념치킨 제조방법은 양념치킨소스의 재료로, 참깨향과 동물성분리단백을 포함하는 재료들을 투입하고, 교반과정을 거치면서 소정온도로 가열한 후 추가재료로 사골엑기스를 포함한재료들을 투입하고, 외포장된 양념치킨소스를 4℃의 냉장창고에서 숙성시키고, 피클솔루션시즈닝이 주입된 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내고, 천연토코페롤200ppm과 실리콘오일10ppm을 첨가한 대두경화유를 사용하므로써,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,

양념치킨소스의 재료로, 참깨향과 동물성분리단백과 사골엑기스를 투입함에 의해 기존 제품에 사용된 재료보다 풍부한 맛과 향을 내는 장점이 있고, 교반과정을 거치면서 소정온도로 가열한 후 추가재료로 사골엑기스를 투입하는 방법에 의해 추가재료가 지나친 가열로 영양분이 파괴되지 않는 장점이 있고, 외포장된 양념치킨소스를 4℃의 냉장창고에서 숙성시킴에 의해 소스의 풍미가 개선되는 장점이 있고, 피클솔루션시즈닝이 주입된 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼냄에 의해 원료육에 수분이 지나치게 잔류하는 것을 방지하는 장점이 있고, 천연토코페롤200ppm과 실리콘오일10ppm을 첨가한 대두경화유를 사용함에 의해 다른 제품에서 사용하는 대두경화유에 첨가되는 천연토코페롤과 실리콘오일의 배합비와 다른 배합비를 사용함으로써 산화안정성을 증진시키고 소포제기능을 강화한 장점이 있고,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,

양념치킨소스의 재료로, 참깨향과 동물성분리단백과 사골엑기스를 투입하기 때문에 맛과 향이 풍부해지는 효과가 있고, 교반과정을 거치면서 소정온도로 가열한 후 추가재료로 사골엑기스를 투입하기 때문에 추가재료가 지나친 가열로 영양분이 파괴되지 않는 효과가 있고, 치킨본래의 영양성분외에 체내흡수율이 높은 우유칼슘을 첨가하여 칼슘의 효능이 더해지는 효과가 있고, 외포장된 양념치킨소스를 4℃의 냉장창고에서 숙성시키기 때문에 소스의 맛과 향이 개선되는 효과가 있고, 피클솔루션시즈닝이 주입된 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내기 때문에 원료육과 튀김반죽, 튀김옷이 결착이 어려워지는 것을 방지하는 효과가 있고, 원료육에 튀김반죽과 튀김옷을 입혀 천연토코페롤200ppm과 실리콘오일10ppm을 첨가한 대두경화유로 튀겨내기 때문에 튀김의 맛을 향상시키는 효과가 있고, 바삭한 식감과 새콤달콤한 맛과 향의 효과가 있다.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)

양조간장, 토마토페이스트(paste), 고산도식초, 대두유, 참깨향, 파프리카(Paprika), 정제수, 대두단백, 소스시즈닝(Sauce Seasoning), 흑후추, 백후추, 계피분, 전분, 우유칼슘, 휀넬가루(Fennel Powder), 피클링스파이스(Pickling Spice), 고추분을 투입하는 혼합단계 및 상기 혼합물을 투입하여 온도를 상승시키면서 교반시킨 다음, 소정온도가 되면 이온물엿, 토마토케찹, 정백당, 마요네즈, 사골엑기스, 정제염, 생강, 양파, 마늘을 투입하여 가열하는 가열단계를 포함하여 가열교반탱크에서 양념치킨소스를 만드는 제1공정;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; 상기 제1공정이 끝난 후 가열교반탱크에서 90℃로 살균하는 살균단계, 그 다음으로 폴리에틸렌(Polyethylene, PE)포장지에 자동포장하는 포장단계, 그 다음으로 2℃ 냉각수에서 냉각하는 냉각단계, 그 다음으로 10분간 탈수시키는 탈수단계 및 그 다음으로 양념치킨소스의 외포장을 실시하는 외포장단계를 포함하는 제2공정;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; 상기 제2공정에서 외포장된 양념치킨소스를 4℃의 냉장창고에서 24-48시간 저온숙성시키는 단계인 제3공정;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; 원료육에 가미를 위하여 6.5%농도의 피클솔루션시즈닝(Pickle Solution Seasoning) 수용액을 원료육대비10%로 인젝터를 이용하여 배쪽 및 등쪽 각1회씩 원료육에 주입하는 단계인 제4공정;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; 상기 제4공정이 끝난 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내는 단계인 제5공정;A fifth step of cutting the raw meat after the fourth step and extracting the internal moisture from the refrigerated warehouse at 4 ° C .; 상기 제5공정이 끝난 원료육에 튀김반죽과 튀김옷을 입혀 대두유에 수소첨가 및 천연토코페롤(Natural Tocopherol)200ppm, 실리콘오일(Silicon resin)10ppm을 첨가한 대두경화유로 튀겨내는 단계인 제6공정 ; 및A 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 상기 제6공정이 끝난 원료육에 상기 제1공정 및 제2공정에서 만들어진 양념치킨소스를 원료육대비30%와 혼합하여 치킨을 조리하는 단계인 제7공정을 포함하는 것을 특징으로 하는 양념치킨 제조방법.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. 제1항에 있어서, 상기 제1공정의 양념치킨소스의 배합비가 이온물엿36.00%, 토마토케찹15.00%, 마늘8.50%, 양조간장5.50%, 토마토페이스트7.60%, 정백당5.50%, 양파5.00%, 마요네즈3.00%, 전분2.00%, 소스시즈닝2.20%, 대두유0.90%, 고산도식초0.90%, 사골엑기스1.00%, 대두단백0.50%, 생강0.50%, 우유칼슘0.20%, 계피분0.30%, 백후추0.30%, 흑후추0.30%, 고추분0.20%, 휀넬가루0.30%, 정제염0.10%, 파프리카0.02%, 참깨향0.10%, 피클링스파이스0.05%, 정제수4.03%임을 특징으로 하는 양념치킨 제조방법.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%. 제1항에 있어서, 상기 제1공정의 가열단계는 혼합단계의 혼합물을 투입하여 온도를 상승시키면서 25rpm으로 30분간 교반시킨 다음, 온도가 60℃ 상승한 후, 이온물엿, 토마토케찹, 정백당, 마요네즈, 사골엑기스, 정제염과 생강, 양파, 마늘을 투입하여 90℃까지 상승시키는 것을 특징으로 하는 양념치킨 제조방법The 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 ℃ 제1항에 있어서, 상기 제2공정의 살균단계는 가열교반탱크에서 30분간 살균하는 것이며 냉각단계는 30분간 냉각하는 것임을 특징으로 하는 양념치킨 제조방법The 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 제1항에 있어서, 상기 제4공정의 6.5%농도의 피클솔루션시즈닝 수용액은 배합비를 정백당35.00%, 정제염32.00%, 엘-글루타민산나트륨23.20%, 폴리인산염8.50%, 메타인산염1.30%로 하는 것을 특징으로 하는 양념치킨 제조방법The 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 제1항에 있어서, 상기 제5공정은 원료육을 날개6조각, 가슴6조각, 엉치4조각, 다리2조각으로 절단하여 각 조각중량이 30-80g이 되도록 한 후 냉장상태에서 여과(Mesh)망을 이용하여 육내수분을 빼내는 작업을 실시하는 단계임을 특징으로 하는 양념치킨 제조방법.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. 제1항에 있어서, 상기 제6공정의 튀겨냄은 163℃에서 9분간 튀기는 단계임을 특징으로 하는 양념치킨 제조방법The 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.
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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
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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
KR102297656B1 (en) * 2021-01-28 2021-09-06 주식회사 승기 Spicy mayonnaise for dried fish with excellent umami and spicy sauce for dried fish containing the same

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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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