KR100898633B1 - 닭날개 조리방법 - Google Patents
닭날개 조리방법 Download PDFInfo
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- KR100898633B1 KR100898633B1 KR1020070082625A KR20070082625A KR100898633B1 KR 100898633 B1 KR100898633 B1 KR 100898633B1 KR 1020070082625 A KR1020070082625 A KR 1020070082625A KR 20070082625 A KR20070082625 A KR 20070082625A KR 100898633 B1 KR100898633 B1 KR 100898633B1
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- chicken wings
- chicken
- wings
- powder
- oil
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Images
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
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
여기서 다진 고기(또는 민찌)는 쇠고기나 돼지고기를 다진 것으로서, 본 발명에서는 쇠고기 다진 것이 바람직하게 사용된다.
상기 닭날개에 넣는 양념속은, 닭날개 800g을 기준으로 감자 125g, 청피망 25g, 홍피망 25g, 양파 25g, 스위트콘 50g, 다진 고기 60g, 표고버섯 15g, 카레가루 75g의 배합으로 구성할 수도 있다.
Claims (11)
- 닭날개의 봉부위와 윙부위에 칼집을 넣는 단계와;칼집을 넣은 닭날개를 홍삼분말, 솔잎분말, 레드와인, 후추, 소금에 10시간 침지시켜 염지하는 단계와;염지된 닭날개의 칼집 속에 양념속을 넣는 단계와;양념속을 넣은 닭날개를 적송, 포도나무, 갈참나무, 백단향으로 5시간 동안 훈제하는 단계와;훈제된 닭날개에 메밀가루를 입혀 트랜스지방이 없는 식물성기름과 홍화씨유를 혼합한 기름에 170℃에서 3분간 튀겨내는 단계와;튀겨낸 닭날개를 오븐에 올려놓고 닭날개 800g을 기준으로 다시마 10g, 가스오부시 10g, 간장 34㎖, 미림 67㎖, 설탕 34g, 물엿 34㎖, 대파 12g, 통마늘 10g, 소주 67㎖, 전분 8.4g, 물 67㎖의 배합으로 이루어진 소스를 발라가며 구워내는 단계를 포함하는 것을 특징으로 하는 닭날개 조리방법.
- 제1항에 있어서,상기 소스를 발라 구워낸 닭날개에 계피가루와 분말 설탕을 혼합하여 살짝 뿌려내는 단계를 더 포함하여 구성된 것을 특징으로 하는 닭날개 조리방법.
- 제1항 또는 제2항에 있어서,상기 양념속은 닭날개 800g을 기준으로 양파 25g, 당근 25g, 청양고추 25g, 대파 25g, 다진 고기 170g, 후추가루 0.5g, 간장 8.3㎖, 참기름 4.2㎖, 식용유 8.3㎖, 계란 0.83개의 배합으로 이루어진 것을 특징으로 하는 닭날개 조리방법.
- 삭제
- 삭제
- 삭제
- 삭제
- 제1항 또는 제2항에 있어서,상기 닭날개의 염지용 재료는 닭날개 800g을 기준으로 홍삼분말 5g, 솔잎분말 5g, 레드와인 100g이 배합되는 것을 특징으로 하는 닭날개 조리방법.
- 삭제
- 제1항 또는 제2항에 있어서,상기 닭날개의 튀김용 재료는 닭날개 800g을 기준으로 메밀가루 1컵, 튀김가루 1컵, 계란흰자 2개, 소금 1작은술이 배합되는 것을 특징으로 하는 닭날개 조리방법.
- 삭제
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101149710B1 (ko) | 2009-08-29 | 2012-05-23 | 유동석 | 청양고추와 마늘을 첨가한 튀김육의 튀김 제조방법 |
KR20170011931A (ko) | 2015-07-24 | 2017-02-02 | 주식회사 밥닥 | 닭날개 조리 방법 |
KR20220089400A (ko) | 2020-12-21 | 2022-06-28 | 현철호 | 닭 껍질을 이용한 부각 조리방법 |
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CN103082326A (zh) * | 2013-02-22 | 2013-05-08 | 山东凤祥股份有限公司 | 一种鸡翅的加工方法 |
CN106261884A (zh) * | 2016-08-21 | 2017-01-04 | 敖芸皎 | 一种卤制鸡翅及其制作方法 |
CN107779330A (zh) * | 2016-08-26 | 2018-03-09 | 陈琼芳 | 一种保健葡萄酒 |
CN108308550A (zh) * | 2018-03-08 | 2018-07-24 | 安徽悠之优味食品有限公司 | 一种即食型药香鸡翅的制作方法 |
CN110384211A (zh) * | 2018-04-16 | 2019-10-29 | 成都天卤八部食品有限公司 | 一种风味鸡翅 |
KR102261818B1 (ko) * | 2018-12-31 | 2021-06-09 | 김상대 | 버섯 튀김물의 제조방법 |
CN112120170A (zh) * | 2020-09-12 | 2020-12-25 | 武汉味美鲜食品有限公司 | 一种香辣鸡翅的生产工艺 |
Citations (1)
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KR20050115051A (ko) * | 2004-06-03 | 2005-12-07 | 반정신 | 신규한 치킨 가공방법 및 상기 방법으로 제조된 치킨 |
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Patent Citations (1)
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KR20050115051A (ko) * | 2004-06-03 | 2005-12-07 | 반정신 | 신규한 치킨 가공방법 및 상기 방법으로 제조된 치킨 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101149710B1 (ko) | 2009-08-29 | 2012-05-23 | 유동석 | 청양고추와 마늘을 첨가한 튀김육의 튀김 제조방법 |
KR20170011931A (ko) | 2015-07-24 | 2017-02-02 | 주식회사 밥닥 | 닭날개 조리 방법 |
KR20170011930A (ko) | 2015-07-24 | 2017-02-02 | 주식회사 밥닥 | 닭날개 가공 방법 및 이에 의해 가공된 닭날개 |
KR20220089400A (ko) | 2020-12-21 | 2022-06-28 | 현철호 | 닭 껍질을 이용한 부각 조리방법 |
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