KR101153743B1 - A garlic chicken cooking method - Google Patents

Abstract

The present invention relates to a garlic chicken cooking method, so that the garlic components that have a beneficial effect on the human body, such as sterilization, antibacterial, tonic, improved blood circulation, anti-cancer effect can be contained in the chicken evenly so that everyone easily contains garlic components It is to eat cooked chicken.

The cooking method of the present invention for realizing this comprises a cutting step of dividing the chicken poultry into a certain size; (ST 1) and a dyeing step of soaking the cut chicken in the dyeing solution under vacuum conditions; (ST 2) A refrigeration aging step of aging the broiled chicken for 12 to 24 hours at a low temperature of 0 ~ 5 ℃; (ST 3) a pre-dusting step of pre-dusting the chicken with the refrigeration ripening using a premix; (ST 4 ) A frying step of frying the pre-casting broiled chicken at 160 ~ 190 ℃ using a fryer; (ST 5) garlic grinding step of evenly crushing the separately prepared whole garlic; (ST 6) frying the crushed garlic Supplying garlic sprinkled on the chicken in the high-temperature state is made; (ST 7) Skin sauce supplying step of sprinkling the skin source so that the sprinkled garlic can stick to the chicken; (ST 8) characterized in that it comprises a The.

Garlic, Chicken, Cooking, Manufacturing

Description

Garlic Chicken Cooking {A GARLIC CHICKEN COOKING METHOD}

The present invention relates to a garlic chicken cooking method, and more particularly, to a garlic chicken cooking method added to the garlic component known as a food that reinforces the health of the human body in general and has no side effects.

In general, chickens can be reared in large quantities and more nutritious than cows, but have been disregarded by many consumers due to their unique taste.

Therefore, in recent years, fried chicken that has been cut and fried with bone to a suitable size for easy eating of chicken has been developed and sold in many fast food restaurants. Sauce marinated chicken sauce is the mainstream has had a problem that can help consumers to taste.

On the other hand, garlic is a powerful antioxidant that has a beneficial effect on the human body, it is widely known that it is better to eat raw than eat or eat with garlic.

Representative effects and actions include improving blood circulation, anticancer action and detoxification, and bactericidal action. Especially, it promotes blood circulation through blood vessels that are clogged by dissolving blood clots. It is known to represent.

However, the conventional chicken containing garlic was difficult to meet the infants or children due to the spicy taste of garlic, while showing a sense of rejection, and there was a problem that can not easily eat the beneficial ingredients of garlic.

The present invention has been proposed to improve the problems in the conventional chicken eating, by spraying the garlic evenly in the cooking process of chicken to solve the nutritional imbalance of the growing children and to utilize the beneficial components of garlic. Along with the purpose of eliminating the spicy taste of garlic when you eat, the aim is to provide a garlic chicken cooking method that everyone can enjoy.

Cooking method of the present invention for achieving the above object, the cutting step of dividing the chicken broiled into a predetermined size; A dyeing step of dyeing the cut chicken in the dyeing solution under vacuum conditions; A refrigeration aging step of aging the broiled chicken made for 12 to 24 hours at a low temperature of 0 ~ 5 ℃; A frying step of frying at a temperature of 160 ° C. to 190 ° C. using a fryer after coating fried flour on the refrigerated matured chicken; A garlic grinding step of grinding the separately prepared garlic evenly; A garlic supplying step of sprinkling the crushed garlic on the chicken in a high temperature state made of frying; 80 ~ 120 skin sauce mixed with starch syrup, oligosaccharide, onion, brewed vinegar, purified water, reduced sugar, soy sauce, ginger, lemon concentrate, starch, sweet potato paste, dietary fiber, and contaminant gum so that the sprayed garlic may stick to chicken It characterized in that it comprises a skin source supplying step of spraying while heated to a temperature of ℃.

In the garlic chicken cooking method of the present invention, the garlic component can be evenly contained in the chicken during the cooking process, thereby improving the aesthetics and balancing the effects, thereby eliminating nutritional imbalances of sexual organ children.

In particular, it is a powerful antioxidant and cooked by spraying it evenly on the surface of chicken without cooking garlic with beneficial effects on various human body, minimizing the destruction of young and young, and showing the effect that everyone can easily eat garlic without any objection. .

Hereinafter, an embodiment of a specific cooking process of the present invention will be described with reference to the flowchart of FIG. 1.

<Step 1: Chicken Meat Cutting>

First, raw chicken meat is free from foreign substances, odors, fresh, and does not violate the livestock product processing method. The chicken is cleaned and cleaned and cut into equal parts. The cut size is approximately 30 to 60 mm wide, which is easy to eat. It is preferable to cut to length 50 ~ 100mm.

<Step 2: Salting>

In the dyeing step, purified water managed at 5 ~ 15 ℃ in a ratio of 10: 1 with a dyeing agent to make a dyeing solution to dye using a tumbler, 0.3 ~ 0.5% by weight per 100% chicken poultry, 0.3-0.5% by weight of refined salt, 0.1-0.2% by weight of mono sodium glutamate, 12-% by weight of 0.3-0.5% by weight of spices (black pepper, white pepper, garlic powder, etc.), 7-14% by weight of purified water Soak in salt solution. The dyeing time at this time is preferably maintained at 0.8 bar in vacuum conditions at 15 minutes.

On the other hand, if necessary, the ultraviolet radiation step of exposing the ultraviolet rays to the broiled chicken (ST 2-1) and the fumigation step (ST 2-2) of exposing the smoke to the ultraviolet radiation chicken may be additionally performed. .

That is, it exhibits a sterilization effect on the chicken or dyeing agent through ultraviolet radiation, it is possible to improve the taste of meat through preliminary fumigation.

<Step 3: Refrigeration ripening>

And the salted products are stored in the refrigerator (0 ~ 5 ℃) immediately to ripen, the ripening time is 12 to 24 hours.

<Step 4: Frying>

After the aging process, the frying cloth is coated by using a premix, which is a frying powder. Typical frying powder for fried chicken is starch of 35 to 45% by weight, 40 to 50% by weight of wheat flour, 2.5 to 3.5% by weight of white powder, and whole milk powder. 1.5% by weight, guar gum 0.1-0.5% by weight, spices 1-5% by weight in purified water at a ratio of 1: 1.5 to 10 to 15% by weight with respect to 100% by weight of salted meat knead the batter.

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And, the fried chicken coated in this way is fried in a fryer (frying oil) at high temperature 160 ~ 190 ℃ 4-6 minutes.

Step 5: crush garlic

Then, the whole garlic is crushed into pieces using a mortar or grinder.

<Step 6: Garlic Supply>

Then, the crushed garlic is evenly sprayed on the chicken in the fried state.

<Step 7: Source Supply>

Then, the sprinkled garlic is sprinkled with a skin sauce of the present invention heated to a temperature of 80 ~ 120 ℃ to be adhered to the chicken surface, wherein the skin source is supplied syrup, oligosaccharides, onions, brewed vinegar, purified water, reduction A mixture of sugar, soy sauce, ginger, lemon concentrate, and starch will form.

That is, the skin sauce is 20-40% by weight starch syrup, 10-25% by weight oligosaccharide, 5-10% by weight onion powder, 4-10% brewed vinegar, 4-10% purified water, 4-7% by reduced rice, Soy sauce 1-5 wt%, ginger powder 1-5 wt%, lemon concentrate 1-5 wt%, starch 0.5-3 wt%, sweet potato paste 1-5 wt%, dietary fiber 1-5 By weight, it is preferably mixed at about 1 to 3% by weight Xanthan Gum for increasing the viscosity of the sauce.

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That is, since the fiber component and the xanthan gum component are included, the viscosity of the skin source is increased so that it does not easily flow along the chicken surface, thereby improving the adhesive force of garlic.

In addition, gamma amino butyric acid and gluten powder for preventing alteration of garlic components are preferably added in an amount of 1 to 3% by weight, respectively.

In other words, gamma amino butyric acid is an amino acid, which helps to concentrate brain development and prevents the alteration of allicin, the main ingredient of garlic. Gluten is an insoluble protein in grains such as barley and wheat. In addition to improving protein, the stickiness of the source can be improved.

At this time, by sprinkling the sauce at a high temperature of 80 ~ 120 ℃ by changing the physical properties of the garlic sprayed on the surface of the chicken can be reduced to the spicy taste.

The garlic chicken of the present invention prepared through such a process can solve the antioxidant activity of the garlic and the nutritional imbalance of the chicken, and it can be seen that both children and men and women of the growing age can eat chicken with the flavor of garlic. .

In addition, although specific embodiments of the present invention have been described and illustrated above, it will be apparent that the garlic chicken cooking process of the present invention may be variously modified and implemented by those skilled in the art.

It should be understood, however, that such modified embodiments are not to be understood individually from the spirit and scope of the invention, and such modified embodiments are intended to be included within the scope of the appended claims.

1 is a garlic chicken cooking process flow chart of the present invention.

Claims (6)

Cutting step of dividing the chicken poultry into a certain size; (ST 1) A dyeing step of dyeing the cut chicken in the dyeing solution under vacuum conditions; (ST 2) And refrigeration maturation step of aged for 12 to 24 hours at the low temperature of 0 ~ 5 ℃ made of the salted chicken; (ST 3) A frying step of frying at a temperature of 160 to 190 ° C. using a fryer after coating fried flour on the refrigerated matured chicken; (ST 4) And garlic grinding step of grinding the separately prepared garlic; (ST 5) And the garlic supply step of sprinkling the crushed garlic to the chicken in the high temperature state made of frying; (ST 6) 20 ~ 40% by weight of starch syrup, 10 ~ 25% by weight oligosaccharide, 5 ~ 10% by weight of onion powder, 4 ~ 10% by weight of brewed vinegar, 4 ~ 10% by weight of purified water, so that garlic can be sprinkled on chicken ~ 7 wt%, soy sauce 1-5 wt%, ginger powder 1-5 wt%, lemon concentrate 1-5 wt%, starch 0.5-3 wt%, sweet potato paste 1-5 wt%, dietary fiber 1-5 wt% %, Xanthan Gum 1 ~ 3% by weight of the skin sauce sprayed mixed with a source of heated to a temperature of 80 ~ 120 ℃; (ST 7) Garlic chicken cooking method comprising a. delete delete delete The method according to claim 1, The skin sauce, garlic chicken cooking method characterized in that the addition of gamma amino butyric acid and gluten powder for preventing the deterioration of the garlic component. The method according to claim 1, In the dyeing step (ST 2) and the ultraviolet radiation step of exposing the ultraviolet light to the dyed chicken; (ST 2-1) A fumigation step of exposing the smoke to the ultraviolet radiation chicken; (ST 2-2) Garlic chicken cooking method characterized in that it is additionally carried out.

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