KR100562041B1 - food using chicken hocks and method for producing the same - Google Patents
food using chicken hocks and method for producing the same Download PDFInfo
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- KR100562041B1 KR100562041B1 KR1020030101645A KR20030101645A KR100562041B1 KR 100562041 B1 KR100562041 B1 KR 100562041B1 KR 1020030101645 A KR1020030101645 A KR 1020030101645A KR 20030101645 A KR20030101645 A KR 20030101645A KR 100562041 B1 KR100562041 B1 KR 100562041B1
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- chicken feet
- chicken
- seasoning
- weight
- feet
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- 235000013305 food Nutrition 0.000 title abstract description 10
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 210000004124 hock Anatomy 0.000 title 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
Abstract
본 발명은 닭발을 주재로 한 닭발요리 및 그의 제조방법에 관한 것으로, 생닭발을 다듬고 세척하는 단계; 상기 세척된 닭발을 솥에 넣고 닭발의 중량을 기준으로 하여 10∼20중량％의 물과 3∼10중량％의 간장을 넣고 센 불에서 40∼50분 동안 삶는 단계; 상기 삶아진 닭발을 용기에 담고 뜨거운 상태에서 고춧가루, 다진 생강, 다진 마늘, 합성조미료, 설탕을 주재료로 하여 혼합된 양념을 상기 닭발의 중량을 기준으로 30∼40중량％ 넣고 버무리는 단계; 상기 양념이 골고루 섞인 닭발에 3∼4시간 동안 바람을 가하면서 열을 식히고 말리는 단계; 상기 닭발을 12∼24시간 동안 냉장보관하여 양념이 육질에 더욱 잘 배이게 숙성시키는 단계; 먹기 직전 불판에 굽는 단계;로 이루어져서, The present invention relates to a chicken foot dish based on chicken feet and a method of manufacturing the same, the step of trimming and washing the raw chicken feet; Putting the washed chicken feet into a pot and adding 10-20 wt% water and 3-10 wt% soy sauce based on the weight of the chicken feet and boil for 40-50 minutes on a high heat; Putting the boiled chicken feet in a container and mixing with 30 to 40% by weight of the seasoning, based on the weight of the chicken feet, mixed with red pepper powder, minced ginger, minced garlic, synthetic seasoning, and sugar as main ingredients; Cooling and drying the heat while applying the wind to the seasoning chicken feet evenly mixed for 3 to 4 hours; Refrigeration of the chicken feet for 12 to 24 hours to ripen the seasoning to better marinade meat; Baking on the grill just before eating;
닭발 특유의 냄새가 제거되고 소비자의 기호에 맞도록 조리되어 깔끔하고 풍부하게 씹는 맛과 음식을 먹은 뒤에도 남게 되는 맛깔스런 뒷맛으로 현대인들이 원하는 입맛을 만족시켜 줄 수 있을 뿐 아니라, 맛과 영양이 우수한 먹거리를 제공할 수 있는 효과가 있다.The unique smell of chicken feet is removed and cooked according to the consumer's preference, and it is not only satisfying the tastes of modern people with its tasteful aftertaste that remains after eating clean and rich chewing taste and food. There is an effect that can provide.
닭발, 음식물Chicken feet, food
Description
본 발명은 닭발을 주재로 한 닭발요리 및 그의 제조방법에 관한 것으로, 더욱 상세하게는 깨끗이 손질한 생닭발을 간장과 물을 넣어 삶아서 건져내고 양념이 육질에 잘 배이도록 버무려 냉장보관함으로써 연하고 쫄깃한 육질을 형성하고 음식의 맛을 더욱 풍부하게 하면서 피부미용, 면역기능증진, 골다공증에 효과가 있는 닭발을 주재로 한 닭발요리 및 그의 제조방법에 관한 것이다.The present invention relates to a chicken foot dish based on chicken feet and a method of manufacturing the same, and more particularly, to clean and freshly cooked raw chicken feet, soy sauce and water is boiled and tossed so that the seasoning is well marinated in meat, soft and chewy meat The present invention relates to a chicken foot dish based on chicken feet having an effect on skin beauty, immune function enhancement, osteoporosis, while forming a richer taste of food, and a method of preparing the same.
닭고기는 육질이 섬세하고 연하며 소화흡수가 잘 되므로 먹기에 좋을 뿐 아니라 영양적으로도 많은 효과가 있는 것으로 알려져 있다. 닭고기의 성분은 쇠고기보다 단백질이 많아 100g 중 20.7g이고, 지방질은 4.8g이며, 126kcal의 열량을 내는데, 비타민 B2가 특히 많다. 그 밖에 칼슘 4mg, 인 302mg, 비타민A 40 I.U., 비타민B1 0.09mg, 비타민B2 0.15mg 등을 함유한다. 또한 닭고기가 맛있는 것은 글루탐산(酸)이 있기 때문이며, 여기에 여러 가지 아미노산과 핵산맛 성분이 들어 있어 강하면서도 산뜻한 맛을 낸다. Chicken meat is delicate, tender, and digestive, so it's not only good to eat, but it's also known for its nutritional benefits. Chicken's ingredients are more protein than beef, 20.7g of 100g, 4.8g of fat, 126kcal calories, vitamin B2 is particularly high. In addition, it contains 4mg of calcium, 302mg of phosphorus, Vitamin A 40 I.U., 0.09mg of Vitamin B1, and 0.15mg of Vitamin B2. In addition, chicken is delicious because it has glutamic acid, and it contains various amino acids and nucleic acid flavors, giving it a strong and fresh taste.
닭고기의 부위별 특징을 보면, 가슴살에는 다른 동물성 식품에 비해 단백질 이 월등히 높은 22.9％가 함유되어 있으며 지방분이 매우 적고 단백해서 체중조절에 관심있는 운동선수나 모델 등 여성들에게 필수건강식으로 이용되고 있다. 닭고기의 껍질부분에는 부드러운 지방이 몰려있는데, 닭고기의 지방에는 동맥경화, 심장병 등의 예방효과를 가지는 리놀레산이 함유되어 있어 콜레스테롤치를 떨어뜨리며 어린이나 노인을 위한 음식이나 환자식에도 적합하다. 닭고기의 다리살에는 피부 건강 유지에 꼭 필요한 영양 성분인 필수지방산과 불포화지방산이 함유되어 있다. 닭고기에 함유되어 있는 불포화지방산과 리놀레산은 암 발생을 억제해주는 것은 물론 동맥경화, 심장병 등의 예방에도 도움이 된다.In terms of the characteristics of chicken parts, breast meat contains 22.9% higher protein than other animal foods, and it is used as an essential health food for women and athletes who are interested in weight control because they are very low in fat and protein. The skin of the chicken is filled with soft fat, but the fat of the chicken contains linoleic acid, which prevents arteriosclerosis and heart disease. Chicken leg meat contains essential fatty acids and unsaturated fatty acids that are essential for maintaining skin health. Unsaturated fatty acids and linoleic acid in chickens help prevent cancer and help prevent arteriosclerosis and heart disease.
이와 같이 부위별로 우수한 영양성분을 풍부하게 함유하고 있는 닭고기는 육질이 연하고 맛과 풍미가 담백하며 조리하기 쉽고 영양가도 높아 전세계적으로 폭넓게 요리에 사용되고 있으며, 특히 미국암연구협회(AICR)와 세계암연구재단(WCRF)에서는 암예방식생활에서 닭고기를 비롯한 백색육을 섭취할 것을 권장하고 있다.Chicken meat, which is rich in excellent nutritional ingredients in each part, is widely used in cooking all over the world due to its light meat, light taste and flavor, easy to cook and high nutritional value, especially the American Cancer Research Association (AICR) and the world. The Cancer Research Foundation (WCRF) recommends eating white meat, including chicken, for cancer prevention.
이러한 영양성분 및 특성이 있는 닭고기는 예로부터 삼계탕(일명 계삼탕), 용봉탕의 재료로 널리 사용되어 왔으며, 최근에는 기름에 튀긴 프라이드치킨, 프라이드치킨에 갖은 양념을 한 양념치킨, 또는 숯불에 구워 지방을 제거한 훈제치킨이나 꼬치, 닭조림 등과 같이 탕, 튀김, 구이, 찜, 볶음 등의 다양한 방법으로 애용되고 있다.Chicken with such nutritional properties and characteristics has been widely used as a material for samgyetang (aka gyesamtang) and Yongbongtang, and recently fried fried chicken, seasoned chicken with fried chicken, or char-grilled fat Like smoked chicken, skewers, and boiled chicken, it is used in various ways such as hot water, fried, grilled, steamed, and stir-fried.
그러나, 이와 같은 가공 형태로 닭고기의 소비가 증가하고 있음에도 불구하고 도계과정에서 부산물로 나오는 닭발은 그 사용의 대중화에 한계가 있었다. 이것은 닭발을 조리하기 전이나 시식할 때에 많은 잔손질이 필요하며, 닭발을 그대로 조리할 경우 그 형상 및 특유의 냄새로 인해 먹는 사람으로 하여금 혐오감을 불러일으킬 수 있고, 상기와 같이 일반적으로 알려진 닭의 조리방법에 어울리지 않아 닭을 손질할 때 이 부위를 버리는 것이 관례화되어 왔기 때문이다.However, despite the increase in the consumption of chicken in such a processing form, chicken feet, which are a by-product from the process of flotation, have had a limitation in the popularization of their use. This requires a lot of fine care before cooking or tasting the chicken feet, and if the chicken feet are cooked as it is, the shape and peculiar smell may cause disgust to the eater. This is because it is customary to discard this part when grooming chickens because it is not suitable for the method.
닭발은 고단백질의 영양식품으로서 그 가치가 우수한 식품소재이다.Chicken Feet is a high protein nutritious food with excellent value.
즉, 닭발에 있는 주요한 영양 성분 중 콜라겐 성분은 젊은 여성들의 피부미용에 좋으며 골다공증, 신경통, 관절염에도 좋다. 콜라겐은 동물의 뼈·연골·이·건(腱)·피부 외에 물고기의 비늘 등을 구성하는 경단백질(硬蛋白質)로서 교원질(膠原質)이라고도 한다. 섬유상 고체로 존재하고, 전자현미경으로 보면 복잡한 가로무늬 구조로 되어 있다. 물, 묽은 산, 묽은 알칼리에는 녹지 않지만 끓이면 젤라틴이 되어 용해되며 트립신 등의 단백질 분해효소의 작용은 받기 어렵고, 콜라게나아제의 작용을 받는다. 구성 아미노산은 프롤린, 옥시프롤린, 글리신, 글루탐산 등이며, 그 중에서도 다른 단백질에 존재하지 않는 옥시프롤린의 함량이 높다는 것이 특징이다. In other words, collagen is one of the main nutritional ingredients in chicken feet, which is good for skin care of young women, osteoporosis, neuralgia, arthritis. Collagen is a light protein (硬 蛋白質) constituting the scales of fish in addition to bones, cartilage, teeth, tendons, and skin of animals, also called collagen. It exists as a fibrous solid and has a complicated horizontal pattern structure when viewed with an electron microscope. It is insoluble in water, dilute acid, and dilute alkali, but when it is boiled, it becomes gelatin and dissolves. The constituent amino acids are proline, oxyproline, glycine, glutamic acid and the like, and among them, the content of oxyproline which is not present in other proteins is high.
또, 닭발에는 콜라겐 같은 단백질 외에도 중요한 맛과 영양을 좌우하는 연골이 있다. 연골의 주성분은 젤라틴으로 되어 있는데, 젤라틴은 인체 내에서 합성되지 않는 성분이기 때문에 외부에서 섭취해야 한다. 또한 젤라틴이라는 아교질은 그 속에 생리 활성화 물질인 콘드로이친(chondroitin)이라는 성분이 들어 있어 노화방지에 도움을 주고 피부를 곱게 하여 준다고 알려져 있다. In addition to chicken-like proteins, chicken feet also have cartilage that influences important taste and nutrition. The main component of cartilage is gelatin, which must be taken from the outside because it is not synthesized in the body. Gelatin, also known as gelatin, contains physiologically active substance, chondroitin, which is known to help prevent aging and multiply skin.
또한, 닭발 속에 함유되어 있는 아연 성분은 혈당조절, 당뇨와 정력강화, 면역기능강화, 어린이 성장발육 촉진 등에 많은 도움을 준다.In addition, the zinc component contained in chicken feet is helpful for blood sugar control, diabetes and energy enhancement, strengthening immune function, promoting children's growth and development.
종래 닭발은 주로 곰탕, 국수, 냉면 등의 육수를 만들 때 쓰이고 있으며 가정이나 포장마차 등에서 양념과 야채를 혼합하여 데치거나 구워 술안주용으로 간혹 사용될 뿐 특별히 닭발을 주재로 한 닭발요리에 관한 기술은 소개된 바 없다.Conventionally, chicken feet are mainly used for making broths such as gomtang, noodles, and cold noodles, and are often used for snacks by roasting or baking spices and vegetables in homes and food stalls, and special techniques for chicken feet, mainly chicken feet, are introduced. It has never been.
더욱이, 종래 일반적으로 알려진 조리방법으로 데치거나 구운 닭발 요리는 육질에 양념이 충분히 배지 않아서 닭발 특유의 비린 냄새가 남아있으며 감칠맛이 없는 단점이 있었다. 이로 인해 일반인들 특히 여성들이 먹기를 기피하는 경향이 있었다.Moreover, the chicken feet cooked or roasted by a conventionally known cooking method does not have enough seasoning in the meat so that the unique fishy smell remains and there is no umami. Because of this, the general public, especially women, tended to avoid eating.
따라서, 알려진 바와 같이 우수한 영양성분을 함유하고 있으며 쫄깃한 육질의 씹는 맛이 일품일 뿐 아니라 가격도 저렴한 닭발을 이용한 건강식품의 개발이 시급히 요구되고 있다.Therefore, it is urgently required to develop a health food using chicken feet containing excellent nutritional ingredients and chewy taste of chewy meat as well as low price.
본 발명은 상기와 같은 종래의 문제점을 해결하고 현대인들이 원하는 깔끔하고 감칠맛을 느낄 수 있는 입맛에 부응하기 위한 것으로서, 본 발명의 목적은 삶을 때 간장을 넣고 삶아서 닭발 고유의 비린 냄새를 제거하고 간장이 스며들게 하며, 뜨거운 상태의 닭발에 양념을 버무려 섞음으로써 양념이 살짝 익게 한 후 식혀서 일정시간 냉장보관함으로써 육질에 양념이 더욱 잘 배이게 되어 음식의 맛을 더욱 풍부하게 하는 닭발을 주재로 한 닭발요리의 제조방법을 제공하는 데 있다.The present invention is to solve the conventional problems as described above and to meet the taste can feel the clean and rich taste that modern people want, the object of the present invention is to put the soy sauce when boiled to remove the unique fishy smell of chicken feet and soy sauce Preparation of chicken feet cooked with chicken feet that soaks and mixes seasoning with hot chicken feet to make the seasoning slightly cooked, and then cools and keeps it refrigerated for a certain period of time to make the seasoning more rich in meat. To provide a way.
본 발명의 또 다른 목적은 닭고기의 소비가 증가하여 쉽게 대량으로 구입할 수 있으면서도 기존의 문제점 때문에 소비되지 않고 버려지는 닭발을 육질이 연하고 쫄깃하도록 처리할 뿐 아니라 양념이 잘 배이게 하여 음식의 맛이 더욱 풍부하면서도 피부미용, 면역기능증진, 골다공증에 효과가 있는 닭발을 주재로 한 닭발요리를 제공하는 데 있다.Another object of the present invention is to increase the consumption of chicken, easy to buy in large quantities, but because of the existing problems are not consumed due to the existing chicken feet are not only consumed to treat the meat tender and chewy as well as to spice up the taste of the food more It is to provide chicken feet dishes with chicken feet that are rich and effective for skin beauty, immune function, and osteoporosis.
상기한 목적을 달성하기 위하여 본 발명에 의한 닭발을 주재로 한 닭발요리의 제조방법은 생닭발을 다듬고 세척하는 단계; 상기 세척된 닭발을 솥에 넣고 닭발의 중량을 기준으로 하여 10∼20중량％의 물과 3∼10중량％의 간장을 넣고 센 불에서 40∼50분 동안 삶는 단계; 상기 삶아진 닭발을 용기에 담고 뜨거운 상태에서 고춧가루, 다진 생강, 다진 마늘, 합성조미료, 설탕을 주재료로 하여 혼합된 양념을 상기 닭발의 중량을 기준으로 30∼40중량％ 넣고 버무리는 단계; 상기 양념이 골고루 섞인 닭발에 3∼4시간 동안 바람을 가하면서 열을 식히고 말리는 단계; 상기 닭발을 12∼24시간 동안 냉장보관하여 양념이 육질에 더욱 잘 배이게 숙성시키는 단계; 먹기 직전 불판에 굽는 단계;로 이루어진다.In order to achieve the above object, a method for producing chicken feet based on chicken feet according to the present invention comprises the steps of trimming and washing raw chicken feet; Putting the washed chicken feet into a pot and adding 10-20 wt% water and 3-10 wt% soy sauce based on the weight of the chicken feet and boil for 40-50 minutes on a high heat; Putting the boiled chicken feet in a container and mixing with 30 to 40% by weight of the seasoning, based on the weight of the chicken feet, mixed with red pepper powder, minced ginger, minced garlic, synthetic seasoning, and sugar as main ingredients; Cooling and drying the heat while applying the wind to the seasoning chicken feet evenly mixed for 3 to 4 hours; Refrigeration of the chicken feet for 12 to 24 hours to ripen the seasoning to better marinade meat; It consists of baking on a fire plate just before eating.
또, 본 발명에 따른 닭발을 주재로 한 닭발요리는 생닭발을 다듬고 세척하여 솥에 넣고, 닭발의 중량을 기준으로 하여 10∼20중량％의 물과 3∼10중량％의 간장을 넣어 센 불에서 40∼50분 동안 삶은 다음, 삶아진 닭발을 건져내어 용기에 담고 뜨거운 상태에서 고춧가루, 다진 생강, 다진 마늘, 합성조미료, 설탕을 주재료로 하여 혼합된 양념을 상기 닭발의 중량을 기준으로 30∼40중량％ 넣어 버무린 후 3∼4시간 동안 바람을 가하면서 열을 식히고 말린 다음 12∼24시간 동안 냉장보관하여 숙성시키며 먹기 직전 불판에 구워서 완성되는 것을 특징으로 한다. In addition, the chicken foot dish mainly based on chicken feet according to the present invention, the raw chicken feet are trimmed and washed and put in a pot, and based on the weight of the chicken feet 10-20% by weight of water and 3-10% by weight of soy sauce Boil the chicken feet for 40 to 50 minutes, then put the boiled chicken feet in a container and mix them with hot spices, minced ginger, minced garlic, synthetic seasonings, and sugar as a main ingredient based on the weight of the chicken feet. After mixing 40% by weight, the mixture is cooled and dried while applying wind for 3 to 4 hours, then refrigerated for 12 to 24 hours, and matured by roasting on a grill just before eating.
이하, 본 발명에 따른 닭발을 주재로 한 닭발요리의 구체적인 내용을 각 공정별로 상세히 설명한다.Hereinafter, the specific contents of the chicken foot dish based on chicken feet according to the present invention will be described in detail for each process.
1) 세척 및 손질1) Wash and Care
생닭발에 붙어있는 노란 비늘과 발톱 등 비식용 부분을 제거하는 손질을 하고 깨끗이 세척한다. Clean and remove non-edible parts such as yellow scales and toenails attached to raw chicken feet.
시식할 때 먹기 편리하도록 하기 위하여, 상기 세척 및 손질 단계에서 잔뼈를 제거하고 살만을 발라내어 사용할 수 있다.In order to make it easier to eat when tasting, the fine bone may be removed and only flesh may be used in the washing and grooming steps.
2) 삶기2) Boiling
상기 세척된 닭발을 솥에 넣고 닭발의 중량을 기준으로 하여 10∼20중량％의 물과 3∼10중량％의 간장을 넣은 다음 뚜껑을 닫고 센 불로 삶는다. 삶는 동안 닭발이 타지 않고 골고루 잘 익도록 여러차례 뒤집어 주는 것이 좋다. Put the washed chicken feet in a pot and put 10 to 20% by weight of water and 3 to 10% by weight of soy sauce based on the weight of the chicken feet, then close the lid and boil over a high heat. While cooking, it is good to turn the chicken feet several times so that the chicken feet are cooked well without burning.
닭발을 삶을 때, 닭발 중량을 기준으로 10중량％ 보다 적은 양의 물을 넣으면 닭발이 타게 되고, 20중량％ 보다 많은 양의 물을 넣게 되면 닭발에 함유되어 있는 여러 가지 아미노산 등 맛을 내는 성분이 빠져서 제맛을 잃게 될 수 있으므로 10∼20중량％로 물의 양을 조절한다.When boiled chicken feet, the amount of water less than 10% by weight based on the weight of the chicken feet will burn the chicken feet, and when more than 20% by weight of water is added to the ingredients that taste like various amino acids contained in chicken feet This may cause loss of taste, so adjust the amount of water to 10 to 20% by weight.
상기 닭발 삶는 단계에서 간장을 넣고 삶는 것은 닭발에서 나는 특유의 비린 냄새를 제거하고 닭발이 삶아지면서 간장이 스며들어 육질에 간이 배이게 하기 위함이다. 이때, 간장을 닭발 중량을 기준으로 3중량％ 보다 적게 넣으면 비린내 제거와 간이 충분히 되지 않고 10중량％ 보다 많이 넣으면 닭발이 너무 짜게 된다.Boiling soy sauce in the step of boiled chicken feet is to remove the peculiar fishy smell from chicken feet, so that the chicken feet are boiled soy sauce soaked liver in the flesh. At this time, if you put less than 3% by weight based on the weight of the chicken feet soy fish and remove the liver is not enough enough to put more than 10% by weight chicken feet too salty.
한편, 닭발을 삶을 때는 닭발의 모양은 남아있되 육질이 충분히 무를 정도로 삶아야 한다. 시간을 단축시키기 위해 본 발명에서는 센불로 가열하며 센불로 할 때 최적의 상태로 익힐 수 있는 가열 시간은 40∼50분이다. 가열시간을 40분 이하로 하면 닭발이 충분히 익지 않아 육질이 질겨지고 50분 이상 가열하면 육질이 너무 과도하게 물러져서 상품가치가 떨어진다. 따라서, 닭발을 삶는 시간은 센 불에서 40∼50분 동안 가열하는 것이 가장 바람직하다.On the other hand, when the chicken feet boiled, the shape of the chicken feet remain, but the meat should be enough enough to boil. In order to shorten the time, in the present invention, the heating time that can be cooked in an optimal state when heated with high heat and high light is 40 to 50 minutes. If the heating time is 40 minutes or less, the chicken feet are not ripe enough, so the meat becomes tough, and if it is heated for more than 50 minutes, the meat is too excessively receded and the value of the product falls. Therefore, the time to boil the chicken feet is most preferably heated for 40 to 50 minutes on a high heat.
3) 버무림3) Tossed
상기 삶아진 닭발을 솥에서 꺼내어 큰 용기에 옮겨 담고 양념과 혼합하여 버무린다.Take the boiled chicken feet out of the pot, transfer to a large container and mix with seasoning.
본 발명에 사용되는 양념의 주재료는 고춧가루, 다진 생강, 다진 마늘, 합성조미료, 설탕이며, 가장 좋은 맛을 내기 위한 상기 양념 재료들의 배합 비율은 고춧가루 30∼45중량％, 다진 생강 6∼9중량％, 다진 마늘 25∼30중량％, 합성조미료 6∼8중량％, 설탕 18∼23중량％로 하는 것이 바람직하다.The main ingredients of the spice used in the present invention are red pepper powder, chopped ginger, chopped garlic, synthetic seasoning, sugar, and the mixing ratio of the spice ingredients for the best taste is 30 to 45% by weight of red pepper powder, 6 to 9% by weight of ginger It is preferable to set it as 25 to 30 weight% of chopped garlic, 6 to 8 weight% of synthetic seasonings, and 18 to 23 weight% of sugar.
상기 비율로 혼합된 양념을 상기 닭발의 중량을 기준으로 30∼40중량％ 넣고 버무린다. 이때 양념이 살짝 익혀질 수 있도록 상기 삶아진 닭발을 솥에서 꺼낸 직후 뜨거운 상태에서 식기 전에 신속하게 양념을 넣고 버무리는 것이 중요하다.Mix 30 to 40% by weight of the seasoning mixed in the proportion based on the weight of the chicken feet. At this time, it is important to put the seasonings quickly and mix them in a hot state immediately after removing the boiled chicken feet from the pot so that the seasonings are cooked slightly.
4) 말림4) curling
상기 양념과 버무려진 닭발을 가끔 뒤집어주면서 열을 식히고 표면이 고들고들하게 될 정도로 말린다.Invert the seasoning and tossed chicken feet occasionally to cool the heat and let the surface dry.
본 말림 단계에서, 상기 닭발을 정치하여 자연상태에서 말릴 경우 12시간 이상의 긴 시간이 걸리게 되므로 시간을 절약하기 위해 인위적으로 바람을 가하면서 3∼4시간 동안 말리는 것이 좋다. In this drying step, when the chicken feet are left to dry in a natural state takes a long time of 12 hours or more, it is good to dry for 3 to 4 hours while artificially applying wind to save time.
또한, 상기 말림 단계에서는 닭발에서 유출된 젤라틴 성분으로 인해 닭발이 서로 엉겨붙고 응고되어 양념과 잘 버무려지지 않게 되는데, 이것을 방지하고 양념이 고루 묻혀지게 하기 위하여 10∼20분 마다 뒤집어주는 것이 바람직하다.In addition, in the drying step, the chicken feet are entangled and coagulated with each other due to the gelatine component leaked from the chicken feet, so that they do not mix well with the seasoning, and it is preferable to invert them every 10 to 20 minutes to prevent this and to spread the seasoning evenly.
5) 숙성5) Aging
상기 고들고들하게 말려져서 양념이 고루 잘 묻어있는 닭발을 냉장고에 넣어 12∼24시간 동안 보관한다. 냉장 보관하는 동안 양념이 육질에 더욱 잘 배이고 닭발은 쫄깃하게 숙성된다.The stiffly dried, well-sealed chicken feet are put in the refrigerator and stored for 12 to 24 hours. During refrigeration, the seasonings are more hungry for meat and the chicken feet are chewy.
6) 굽기6) burning
먹기 직전, 상기 냉장 보관하여 숙성된 닭발을 불판에 굽는다.Immediately before eating, the refrigerated chicken feet are baked on a grill.
이와 같이 하여 매콤하고 감칠맛 나는 닭발 요리가 완성된다.In this way, the spicy and tasty chicken feet are finished.
전술된 바와 같은 본 발명의 닭발을 주재로 한 닭발요리의 제조방법에 의한 본 발명의 실시예를 상세히 설명하면 다음과 같다.When explaining the embodiment of the present invention by the method of manufacturing a chicken foot dish mainly based on the chicken feet of the present invention as described above are as follows.
[실시예]EXAMPLE
생닭발에 붙어있는 비늘과 발톱 부분을 제거하여 손질하고 깨끗히 세척하였다.The scales and toenails attached to the raw chicken feet were removed and cleaned and cleaned.
상기 세척된 닭발 20㎏을 솥에 담고 물 2.5㎏과 간장 0.8㎏을 넣었다. 20 kg of the washed chicken feet were placed in a pot and 2.5 kg of water and 0.8 kg of soy sauce were added thereto.
솥의 뚜껑을 덮고 센 불로 50분 동안 가열하였으며, 삶는 동안 닭발이 타지 않고 골고루 잘 익도록 10분 간격으로 뚜껑을 열고 수차례 뒤집어 주었다.The lid of the pot was covered and heated over a high heat for 50 minutes, and the lid was opened several times over 10 minutes so that the chicken feet did not burn and cooked well.
상기 닭발은 간장과 함께 삶아지면서 닭발에서 나는 특유의 비린 냄새가 제거되었고 간장이 스며들어 육질에는 간이 잘 배이게 되었다.The chicken feet were boiled with soy sauce, the unique fishy smell of chicken feet was removed, and the liver was soaked in the liver so that the meat was doubled.
고춧가루 35중량％, 다진 생강 8중량％, 다진 마늘 29중량％, 미원 7중량％, 설탕 21중량％를 혼합하여 양념을 준비하였다.A red pepper powder was prepared by mixing 35% by weight of red pepper powder, 8% by weight of chopped ginger, 29% by weight of chopped garlic, 7% by weight of miwon and 21% by weight of sugar.
상기 삶아진 닭발 20㎏을 솥에서 꺼내어 큰 용기에 옮겨 담고 상기 혼합된 양념 6㎏을 넣어 닭발이 식기 전 뜨거운 상태에서 신속하게 버무렸다. 닭발에 남아있는 열기로 혼합된 양념이 살짝 익혀졌다.20 kg of the boiled chicken feet were taken out of the pot and transferred to a large container, and 6 kg of the mixed condiments were added, and the chicken feet were quickly mixed in a hot state before cooking. The sauce mixed with the remaining heat in the chicken feet is slightly cooked.
상기 양념과 버무려진 닭발에 선풍기 바람을 가하면서 3시간 동안 열을 식히며 육질의 표면이 고들고들하게 되도록 말려주었다. 닭발이 식으면서 유출된 젤라틴 성분으로 인해 닭발이 서로 엉겨붙어 응고되지 않고 육질에 양념이 고루 묻혀지도록 10분마다 뒤집어 주었다. The seasoning and tossed chicken feet were allowed to cool the heat for 3 hours while applying a fan wind to dry the surface of the meat. The chicken feet were inverted every 10 minutes to allow the chicken feet to stick to each other without clotting due to the gelatinous ingredients that leaked as the chicken feet cooled down.
이렇게 하여 양념이 고루 잘 묻은 닭발을 냉장고에 넣어 12시간 동안 보관하여 숙성시켰더니 육질에 양념이 더욱 잘 배이고 쫄깃하게 되었다.In this way, the chicken feet, which were well seasoned, were put in the refrigerator and stored for 12 hours to ripen.
상기 냉장 보관되어 충분히 숙성된 닭발을 불판에 올려 구워서, 매콤하고 감칠맛 나는 닭발 요리가 완성되었다.The refrigerated and fully matured chicken feet were baked on a fire plate to complete a spicy and tasty chicken foot dish.
상기 실시예에 의해 제조된 닭발을 주재로 한 닭발요리에 대하여, 그 맛에 대한 관능시험을 실시하였다. 실시인원은 50명이었고 5점 평점법에 의하였으며, 그에 대한 결과는 다음 표 1과 같았다.The chicken feet cooked mainly on the chicken feet produced according to the above example, were subjected to a sensory test for the taste. The number of participants was 50, and it was based on the 5-point scoring method. The results were as shown in Table 1 below.
[표 1]TABLE 1
※ 관능테스트의 기준 - 5: 매우 좋다, 4: 좋다, 3: 좋은편이다, 2: 보통이 다, 1: 나쁘다.※ criteria of sensory test-5: very good, 4: good, 3: good, 2: normal, 1: bad.
이상의 결과에서 나타난 바와 같이, 본 발명에 의한 닭발을 주재로 한 닭발요리를 시식한 후 관능검사를 실시한 대부분의 사람들로부터 매콤하고 달콤하며 고소한 맛과 쫄깃하게 씹히는 맛, 음식을 먹은 뒤 혀에 감기듯이 남아있는 맛깔스러운 뒷맛에 대하여 매우 좋은 반응을 얻었다. 또 관능테스트에 참가한 사람들로부터 본 발명은 종래의 닭발을 이용하여 만든 어떠한 요리에서도 맛볼 수 없는 새로운 맛을 즐길 수 있다는 호평을 받았다.As shown in the above results, after tasting the chicken foot dishes based on chicken feet according to the present invention, most people who performed the sensory test had a sweet, sweet, savory taste, chewy taste, and wounded on the tongue after eating food. A very good response was obtained for the remaining delicious aftertaste. In addition, the people who participated in the sensory test received a good reputation that the present invention can enjoy a new taste that can not be tasted in any dish made using conventional chicken feet.
이상에서 상술한 바와 같이 본 발명의 닭발을 주재로 한 닭발요리 및 그의 제조방법은 닭발 특유의 냄새를 제거하고 소비자의 기호에 맞도록 조리되는 공정을 거쳐 식품화 함으로써, 소비자들이 닭발에 대해 일반적으로 가지고 있는 혐오감 등의 선입관을 없앨 수 있으며 우수한 영양 성분을 다량 함유한 닭발의 소비를 증가시킬 수 있는 효과가 있다. As described above, the chicken foot dish based on the chicken feet of the present invention and a method of manufacturing the same, remove the odor peculiar to chicken feet and go through the process of cooking according to the consumer's taste, so that consumers in general for chicken feet It can eliminate preconceived notions such as aversion and have the effect of increasing the consumption of chicken feet containing a large amount of excellent nutritional ingredients.
뿐만 아니라, 본 발명은 현대인들이 원하는 깔끔하며 풍부한 씹는 맛이 있고 음식을 먹은 뒤에도 맛깔스런 뒷맛이 남는, 맛과 영양이 우수한 먹거리를 제공할 수 있다.
In addition, the present invention can provide a delicious and nutritious food that has a clean and rich chewing taste desired by modern people and remains after a delicious aftertaste.
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| CN103478669A (en) * | 2013-10-21 | 2014-01-01 | 合肥工业大学 | Pickled chicken paw soak solution |
| CN103652995A (en) * | 2012-09-19 | 2014-03-26 | 成都与康科技有限公司 | Probiotic bacteria chicken feet and preparation method thereof |
| KR101692192B1 (en) * | 2016-08-17 | 2017-01-02 | 이성아 | Seasoned Chickenfeet Roast And Manufacture Method Thereof |
| KR20190121568A (en) | 2018-04-18 | 2019-10-28 | 이병철 | Mini Brazier Roasting Seasoned Chicken Feet Manufacture Method |
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| KR100733081B1 (en) * | 2005-12-14 | 2007-06-27 | 한국푸디팜 주식회사 | Manufacturing Method for Chondroitin Sulfate from Feet of Fowl |
| KR100712014B1 (en) * | 2006-01-31 | 2007-05-02 | 김상호 | Chicken foot meat extraction method |
| KR101373607B1 (en) * | 2013-10-17 | 2014-03-12 | 김재식 | A manufacturing method of chicken foot jerky and chicken foot jerky using the same |
| KR102106743B1 (en) * | 2019-12-31 | 2020-05-04 | 조석호 | manufacturing method of chicken skin processed meat for fried chicken skin food |
| KR102106742B1 (en) * | 2019-12-31 | 2020-05-04 | 조석호 | manufacturing method of chicken feet processed meat for fried chicken skin food |
| KR102457682B1 (en) * | 2020-06-15 | 2022-10-21 | 김애숙 | Seasoning chicken feet and manufacturing method of the same |
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| CN103652995A (en) * | 2012-09-19 | 2014-03-26 | 成都与康科技有限公司 | Probiotic bacteria chicken feet and preparation method thereof |
| CN103478669A (en) * | 2013-10-21 | 2014-01-01 | 合肥工业大学 | Pickled chicken paw soak solution |
| KR101692192B1 (en) * | 2016-08-17 | 2017-01-02 | 이성아 | Seasoned Chickenfeet Roast And Manufacture Method Thereof |
| KR20190121568A (en) | 2018-04-18 | 2019-10-28 | 이병철 | Mini Brazier Roasting Seasoned Chicken Feet Manufacture Method |
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