KR101432180B1 - A garlic chicken cooking method - Google Patents
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- KR101432180B1 KR101432180B1 KR1020120102185A KR20120102185A KR101432180B1 KR 101432180 B1 KR101432180 B1 KR 101432180B1 KR 1020120102185 A KR1020120102185 A KR 1020120102185A KR 20120102185 A KR20120102185 A KR 20120102185A KR 101432180 B1 KR101432180 B1 KR 101432180B1
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
본 발명은 마늘치킨 조리방법에 관한 것으로서, 마늘소스를 파우치형태로 치킨과 별도로 공급하여 취식시 바로 뿌려서 먹을 수 있도록 하여 마늘의 유익한 성분에 의한 효과를 극대화 할 수 있도록 하기 위한 것이다.
이를 실현하기 위한 본 발명은, 염지가 이루어진 닭고기 계육을 일정 크기로 절단하는 절단단계와;(ST 1) 베터믹스에 절단된 계육을 투입하여 베터믹스 튀김옷이 계육 표면에 묻혀지도록 하는 베터딥 단계와;(ST 2) 상기 튀김옷이 묻혀진 계육을 밀가루에 넣고 골고루 묻혀 밀가루를 코팅시키는 브레딩 단계와;(ST 3) 상기 베터딥을 통해 튀김옷이 입혀진 계육을 후라이어를 사용하여 160~190℃에서 튀기는 후라잉 단계와;(ST 4) 마늘, 정제수, 간장, 조미액, 액상카라멜, 저감미당, 물엿, 정백당, 산탄검, 초산전분, 레몬농축액, 레드와인, 옥배유, 참기름, 차카테킨, 식초, 겨자분이 혼합된 마늘소스를 파우치에 포장된 상태로 공급하는 마늘소스 파우치 공급단계와;(ST 5) 상기 공급된 마늘소스를 후라잉된 치킨 위에 뿌려서 믹싱하는 마늘소스 믹싱단계;(ST 6)를 포함하는 것을 특징으로 한다.The present invention relates to a method for cooking garlic chicken, wherein the garlic sauce is supplied separately from chicken in a pouch form so that it can be directly sprayed and fed so as to maximize the effect of beneficial ingredients of garlic.
In order to achieve this, the present invention provides a chicken meat dipping method comprising: cutting a poultry meat with a predetermined size into a predetermined size; (ST 1) a better dipping step of putting chopped meat into a beter mix so that the bater mix fries are buried on the meat surface; (ST2) a breeding step in which the meat containing the frying clothes is put into flour, and the flour is uniformly buried to coat the flour; (ST3) a step of frying the fried meat coated with the frying cloth through a fryer at 160 to 190 DEG C (ST 4) Garlic, purified water, soy sauce, seasoning liquid, liquid caramel, reduced sugar, syrup, sperm starch, xanthan gum, acetic acid starch, lemon juice concentrate, red wine, okra oil, sesame oil, tea catechin, vinegar, A garlic sauce pouch supplying step of supplying a mixed garlic sauce packaged in a pouch; (ST 5) a garlic sauce mixing step of mixing and sprinkling the supplied garlic sauce on a fried chicken; .
Description
본 발명은 마늘치킨 조리방법에 관한 것으로서, 더욱 상세하게는 인체에 유익한 성분인 마늘을 주재료로 하는 소스를 개발하여 치킨 조리에 활용함으로서 보다 효과적인 치킨 취식이 이루어질 수 있도록 하는 마늘 치킨 조리방법에 관한 것이다.
The present invention relates to a garlic chicken cooking method, and more particularly, to a garlic chicken cooking method in which a sauce having garlic as a main ingredient, which is a beneficial ingredient for the human body, is developed and used for cooking chicken, .
일반적으로 닭은 꿩과에 속하는 조류이며 알과 고기의 생산을 목적으로 사육하는 가축으로서, 조류 중에서 가장 먼저 사람에 의해서 사육(Domesticated)된 것으로 약 4,000년 전부터이며 현재 사육하고 있는 닭은 모두 들닭으로 3,000~4,000년 전 버마 말레이시아, 인도 등지인 것으로 추측되며 닭의 선조인 들닭은 말레시아, 인도, 인도네시아 및 중국 남부 지방에 살고 있는 적색 야계, 중국 인도 대륙과 서남 인도지방에 있는 회색 야계, 실론 군도에 있는 실론 야계 및 자바섬에 살고 있는 녹색 야계 등이 있다.Generally, chickens are birds belonging to the pheasant family and are raised for the production of eggs and meat. Domesticated by birds for the first time since about 4,000 years ago, It is presumed to be Burma Malaysia and India from 3,000 to 4,000 years ago, and the ancestors of chickens are red, living in Malaysia, India, Indonesia and southern China, gray gray in the Indian and South Indian regions of China, The Ceylon scene, and the green scene that lives on Java Island.
상기와 같은 닭의 효능으로서는 첫째, 피부미용과 골다공증에 효과가 우수한 것으로 닭고기의 부위 중 날개는 피부미용과 골다공증을 예방하는 효과가 있고 날개에 콜라겐 성분이 들어있어 아름다움을 추구하고 고운 피부를 원하는 젊은 여성들에게 특히 좋다.The chicken's efficacy is as follows: First, it is effective for skin beauty and osteoporosis. The chicken wing has the effect of preventing skin beauty and osteoporosis. It has a collagen ingredient in its wings. Especially good for women.
콜라겐은 일상적인 식사만으로는 충분한 섭취가 이루어지지 않으며, 자외선과 노화등에 의해 자연적으로 소실이 되어 미용과 건강을 유지하기 위해서는 별도의 섭취가 꼭 필요해 콜라겐이 많이 들어있는 닭고기 날개육을 먹는 것이 좋다.Collagen is not fully consumed with daily meals. It is naturally lost by ultraviolet rays and aging. In order to maintain beauty and health, collagen should be consumed separately. It is good to eat chicken wings meat containing a lot of collagen.
둘째, 닭은 단백질이 많아 두뇌활동을 촉진시켜 주는 것으로 닭고기는 단백질인 많은 육류로 두뇌성장을 돕는 역할은 물론 몸을 유지하는데 있어서 뼈대의 역할, 세포 조직의 생성, 각종 질병을 예방해 준다. 또한 필수아미노산이 풍부하므로 뇌신경 전달물질의 활동을 촉진시키며 각각 개인들의 스트레스를 이겨내도록 도와준다.Second, chickens have a lot of proteins to stimulate brain activity. Chicken is a protein that helps to grow the brain with many meat, as well as the role of skeleton in maintaining the body, cell tissue formation, and prevents various diseases. It is also rich in essential amino acids, which stimulates the activity of the neurotransmitter, helping to overcome individual stress.
셋째, 닭은 산후 회복식으로 훌륭한 영양식이며 임산부에게는 단백질과 질 좋은 지방을 많이 필요로 하는데 닭고기는 다른 육류에 비해 단백질이 높고 소화가 잘돼 많은 영양이 필요한 임산부에게는 매우 훌륭한 영양식이다. 즉 닭을 푹 고아서 미역과 함께 끊이게 되면 산후회복식으로 좋다.Third, chicken is a good nutrition formula for postpartum recovery. It requires protein and high quality fat for pregnant women. Chicken is a great nutritional food for pregnant women who need high nutrition and high protein compared to other meats. In other words, if you chickens and breaks with seaweed, it is good for postpartum recovery.
넷째, 닭은 우리몸의 간장을 보호해 주는 것으로 간기능의 이상으로 근육이 위축되거나 피로해지고 시력이 떨어지면 눈병이 잘 생기는데 이러한 증상에 한방에서는 닭간을 섭취할 것을 권장하고 있다.Fourth, the chicken protects the liver of our body. It is recommended to consume chickens in one of these symptoms because muscle weakness or fatigue due to abnormality of liver function and vision loss occurs.
기타 닭은 암세포의 증식을 막는 항암작용이 있고, 소화흡수가 잘 되며, 감기치료에 탁월한 효능을 지니고 있는 것이다.Other chickens have anticancer action to prevent cancer cell proliferation, digestion and absorption is good, and have excellent efficacy in cold treatment.
이와 같이 다양한 효능을 지니는 닭에 대한 요리는 삼계탕, 닭곰탕, 닭매운탕, 튀김닭 등등 그 종류를 헤아릴 수 없을 정도로 많으나 그 중에서도 간식으로 남녀노소 누구나 즐기는 닭요리는 계육을 일정크기로 절단하여 튀김옷을 입히고 튀겨주는 닭튀김이라 할 수 있다.There are many kinds of chicken dishes such as Samgyetang, chicken soup, chicken meat soup, fried chicken and so on. But among them, chicken dishes that are enjoyed by all ages are cut into chopped chicken meat and put on frying clothes Fried chicken can be called fried.
그러나, 종래 치킨요리는 단순한 튀김요리의 일종으로서 일단 기름에 튀기는 작업을 수행함에 따라 콜레스테롤의 증가 및 기타 기름으로부터 배출되는 인체에 유해한 성분으로 인하여 그 섭취량이 줄고 있는 문제점이 있었다.However, the conventional chicken dish is a type of simple frying dish, and as a result, the amount of intake is reduced due to an increase in cholesterol and other harmful substances released from the oil by performing an oil splashing operation.
한편, 이러한 문제 개선을 위해 본 출원인이 특허 제1153743호(마늘치킨 조리방법)로 특허등록 받은 바 있다.Meanwhile, in order to solve such a problem, the present applicant has been patented with patent No. 1153743 (garlic chicken cooking method).
그러나, 상기한 종래 특허기술에서는 분쇄된 마늘을 직접 치킨에 뿌려서 먹게 됨으로 마늘의 매운맛이 그대로 전달되어지게 되어, 일부 소비자들로 하여금 식감을 저하시키게 되는 문제점이 있었다.
However, in the above-mentioned conventional patented technology, since the garlic is directly sprayed on the chicken to be eaten, the spicy taste of the garlic is delivered as it is, and some consumers have a problem of deteriorating texture.
본 발명은 상기한 종래 치킨 조리에 있어서의 문제점을 개선하기 위해 제안된 것으로서, 마늘을 주성분으로 하는 소스를 치킨과 별도로 파우치 형태로 공급하여 소비자가 취식시 직접 뿌려서 먹을 수 있도록 함으로서 치킨의 바삭한 식감을 최대한 유지함과 함께 마늘 특유의 인체에 유익한 효과를 누릴 수 있도록 하는데 목적이 있다.
The present invention has been proposed in order to solve the problems in the conventional chicken cooking. The present invention provides a garlic-based sauce as a pouch separately from a chicken to enable a consumer to directly feed and eat the chicken, To maintain the maximum amount of garlic, and to have a beneficial effect on the human body unique to garlic.
상기 목적을 이루기 위한 본 발명의 마늘치킨 조리방법은, 염지가 이루어진 닭고기 계육을 일정 크기로 절단하는 절단단계와; 베터믹스에 절단된 계육을 투입하여 베터믹스 튀김옷이 계육 표면에 묻혀지도록 하는 베터딥 단계와; 상기 튀김옷이 묻혀진 계육을 밀가루에 넣고 골고루 묻혀 밀가루를 코팅시키는 브레딩 단계와; 상기 베터딥을 통해 튀김옷이 입혀진 계육을 후라이어를 사용하여 160~190℃에서 튀기는 후라잉 단계와; 마늘, 정제수, 간장, 조미액, 액상카라멜, 저감미당, 물엿, 정백당, 산탄검, 초산전분, 레몬농축액, 레드와인, 옥배유, 참기름, 차카테킨, 식초, 겨자분이 혼합된 마늘소스를 파우치에 포장된 상태로 공급하는 마늘소스 파우치 공급단계와; 상기 공급된 마늘소스를 후라잉된 치킨 위에 뿌려서 믹싱하는 마늘소스 믹싱단계를 포함하는 것을 특징으로 한다.
In order to achieve the above object, the present invention provides a garlic chicken cooking method comprising: cutting a chicken meat having a bark; A better dipping step of putting the cut meat into a betamix so that the betamix fry is buried on the meat meat surface; A breeding step in which the meat containing the above-described frying clothes is placed in a flour and uniformly buried to coat wheat flour; A frying step of frying the meat covered with the frying cloth at 160 to 190 DEG C using a fryer; Garlic sauce mixed with garlic sauce mixed with garlic, purified water, soy sauce, seasoning liquid, liquid caramel, low sugar, syrup, white sugar, xanthan gum, acetic acid starch, lemon juice concentrate, red wine, okra oil, sesame oil, A garlic sauce pouch supplying step of supplying the garlic sauce pouch with the garlic sauce pouch; And a garlic source mixing step of spraying and mixing the supplied garlic sauce over the fried chicken.
이러한 본 발명은, 파우치 형태로 별도로 공급되어 취식시 직접 뿌려 먹게 되는 마늘소스를 통해 마늘성분이 치킨에 고르게 함유되어질 수 있게 되어 미감을 향상시킴과 함께 영향의 균형을 잡아주어 성장기 어린이의 영양불균형을 해소할 수 있게된다.The present invention provides a garlic sauce which is separately supplied in the form of a pouch so that the garlic ingredient can be uniformly contained in the chicken through the garlic sauce to be directly sprayed upon eating, thereby improving the aesthetics and balancing the effects, It can be solved.
특히, 강력한 항산화제이며 여러가지 인체에 유익한 효능을 가진 마늘을 익히지 않고 치킨 표면에 고르게 뿌려서 취식 함으로서 영영소 파괴를 최소화 함과 함께 남녀노소 누구나 거부감 없이 용이하게 마늘성분을 취식할 수 있는 효과를 나타낸다.
Especially, it is a powerful antioxidant and it is effective to various garlic, which is beneficial to human body, is sprayed evenly on the surface of the chicken, minimizing the destruction of the everlasting cattle.
도 1은 본 발명의 일 실시 예에 따른 마늘치킨 조리과정 순서도.
도 2는 본 발명의 다른 실시 예에 따른 마늘치킨 조리과정 순서도.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a process for cooking garlic chicken according to an embodiment of the present invention; FIG.
FIG. 2 is a flowchart of a process of cooking garlic chicken according to another embodiment of the present invention. FIG.
이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.
먼저, 본 발명의 일 실시 예에 따른 마늘 치킨 조리과정을 도 1을 통해 살펴보면 다음과 같다.First, a garlic chicken cooking process according to an embodiment of the present invention will be described with reference to FIG.
<1단계 : 계육 절단>(ST 1)<Step 1: Meat cutting> (ST 1)
먼저, 원료육으로 이물, 이취가 없고 신선하며 축산물 가공처리법에 저촉되지 않는 닭을 준비하여 깨끗하게 세척하고 시즈닝과 정제수로 염지한 후, 계육을 일정 크기로 절단 등분하게 되는데, 절단 크기는 대략 취식이 용이한 크기인 가로 20~30mm, 세로 20~30mm로 절단함이 바람직하다.First of all, raw chicken meat is fresh, fresh, fresh and does not conflict with the livestock processing method. It is cleaned, cleaned, seasoned and washed with purified water, and cut into small pieces with a certain size. It is preferable to cut a size of 20 to 30 mm in width and 20 to 30 mm in length.
<베터딥(튀김옷)>(ST 2)<BETTER DIP> (ST 2)
이후, 상기 절단된 계육을 밀가루 50~70중량%, 쌀가루 3~10중량%, 옥수수전분 1~3중량%, 로즈마리분말 1~3중량%, MSG(Monosodium glutamate) 5~10중량%, 배타베이스 3~10중량%, 중조(베이킹파우더) 1~3중량%, 난백분말 5~10중량%, 양파분말 1~3중량%, 마늘분말 1~3중량%, 백후추분말 1~10중량%, 탈지분유 1~10중량%, 튜매릭 1~3중량%, 산탄검 1~3중량%로 이루어지는 베터믹스가 물과 소정비율(1:2)로 혼합된 베터믹스 혼합물에 투입하여 베터믹스 튀김옷이 계육 표면에 고르게 묻혀지도록 하는 베터딥 과정을 수행한다.Thereafter, the cut meat was cut to a size of 50 to 70% by weight of wheat flour, 3 to 10% by weight of rice flour, 1 to 3% by weight of corn starch, 1 to 3% by weight of rosemary powder, 5 to 10% by weight of MSG (monosodium glutamate) 1 to 3% by weight of onion powder, 1 to 3% by weight of garlic powder, 1 to 10% by weight of white pepper powder, 3 to 10% by weight of bamboo powder, 1 to 3% by weight of baking powder, 5 to 10% A betamix consisting of 1 to 10% by weight of skim milk powder, 1 to 3% by weight of tubular and 1 to 3% by weight of xanthan gum is added to a betamix mixture mixed with water at a predetermined ratio (1: 2) Perform a Better dipping process so that the meat surface is evenly buried.
<브레딩>(ST 3)≪ Brading > (ST 3)
브레딩 단계에서는 튀김옷이 묻혀진 계육을 다시 밀가루에 넣고 골고루 묻혀 밀가루를 고르게 코팅시키는 작업을 수행하게 된다.In the breeding stage, the meat with the frying clothes is put back into the flour and evenly coated with the flour.
<후라잉>(ST 4)<Flying> (ST 4)
그리고, 상기 베터딥을 통해 튀김옷과 밀가루가 표면에 묻혀진 계육을 후라이어를 사용하여 160~190℃에서 5~10분 동안 튀겨주게 된다.Then, the frying clothes and the meat, which are buried in the surface of the flour, are fried at 160-190 ° C for 5-10 minutes using a fryer.
<마늘소스 파우치 공급>(ST 5)<Garlic sauce pouch supply> (ST 5)
한편, 본 발명에서 마늘소스의 조성물은, 전처리 다이스마늘 30~40중량%, 정제수 5~15중량%, 간장 5~10중량%, 조미액 1~5중량%, 액상카라멜 1~5중량%, 저감미당 5~10중량%, 물엿 5~15중량%, 정백당 5~10중량%, 산탄검 1~3중량%, 초산전분 1~5중량%, 레몬농축액 2~6중량%, 레드와인 2~6중량%, 옥배유 5~10중량%, 참기름 1~5중량%, 차카테킨(Tea Catechin) 1~5중량%, 식초 5~10중량%, 겨자분 1~5중량%로 혼합된 성분을 파우치 포장하여 공급하게 된다.Meanwhile, in the present invention, the composition of the garlic sauce comprises 30 to 40 wt% of pretreated dice garlic, 5 to 15 wt% of purified water, 5 to 10 wt% of soy sauce, 1 to 5 wt% of seasoning liquid, 1 to 5 wt% of liquid caramel, 5 to 10% by weight of starch, 5 to 15% by weight of starch syrup, 5 to 10% by weight of whitening white sugar, 1 to 3% by weight of xanthan gum, 1 to 5% by weight of starch acetate, 2 to 6% by weight of lemon concentrate, The ingredients mixed in a ratio of 1 to 5% by weight, 5 to 10% by weight of corn oil, 1 to 5% by weight of sesame oil, 1 to 5% by weight of tea catechin, 5 to 10% by weight of vinegar and 1 to 5% .
특히, 상기 조성물에 포함되는 전처리 다이스마늘은, 먼저 깐마늘을 일정한 크기로 자를 수 있는 틀(다이스)에 넣고 3mm정도 크기로 자른 후, 잘라진 다이스마늘을 24시간동안 감마리놀렌산이 함유된 달맞이꽃유에 담궈서 알리신성분을 제거하고, 건져내어 탈수 및 건조과정을 실시하는 전처리 과정을 거친 전처리 다이스마늘을 사용함이 바람직하다.In particular, the pretreatment dice garlic contained in the composition is prepared by first cutting garlic in a mold which can be cut to a predetermined size, cutting it to a size of about 3 mm, dipping the cut dice garlic in evening primrose oil containing gamma linolenic acid for 24 hours It is preferable to use pretreated dice garlic which has been pretreated by removing the allysine component and extracting and drying it.
또한, 마늘소스 조성물에 차카테킨성분이 혼합됨으로서 항산화 작용에 따른 소스의 변질을 방지하고, 이와 함께 초산전분으로 인해 소스의 점도조절이 가능한 이점을 나타낸다.In addition, by mixing the tea catechin components in the garlic sauce composition, it is possible to prevent the degeneration of the sauce due to the antioxidative action and, at the same time, the viscosity of the source can be controlled by the acetic acid starch.
<마늘소스 믹싱>(ST 6)<Garlic Sauce Mixing> (ST 6)
따라서, 치킨과 함께 파우치 형태로 마늘소스가 공급되면, 파우치를 개봉하여 치킨에 뿌려서 믹싱하여 바로 취식함으로서 보다 마늘소스가 묻혀진 상태로 시간이 경과함에 따른 눅눅함을 방지하는 가운데 극대화된 식감이 유지되어질 수 있게 되는 것이다.
Therefore, when garlic sauce is supplied in the form of a pouch with poultry, the garlic sauce is buried rather than being poured into the chicken and mixed with the chicken, so that the garlic sauce is buried. It will be.
이와 같은 과정을 통해 조리되어진 본 발명의 마늘치킨은, 알리신성분을 제거하는 전처리 과정을 거친 마늘 성분이 다량 함유되어져 있기 때문에 마늘에 함유된 항산화성분으로 인해 건강에 유익함을 나타냄과 함께 소스 첨가물로 인해 보다 바삭한 식감을 나타낼 수 있으며, 마늘 특유의 맛이 은은하게 지속되어질 수 있게 된다.
The garlic chicken of the present invention, which has been cooked through the above process, has a healthful effect due to the antioxidant ingredient contained in the garlic, since the garlic ingredient having been pretreated to remove the allysine ingredient is contained in a large amount, The crisp texture can be exhibited, and the garlic-specific taste can be maintained in a gentle manner.
한편, 도 2는 본 발명의 다른 실시 예에 따른 조리과정을 나타낸 것으로서, 후라잉 단계(ST 4) 후에는 후라잉이 이루어진 계육 표면에 식이섬유를 스프레이 분무하여 식이섬유가 고르게 코팅이 이루어지도록 하는 식이섬유 코팅단계(ST 4-1)를 실시함으로서 튀김옷이 경화되는 것을 방지함과 함께 마늘소스와의 결합력을 증대시키게 된다.Meanwhile, FIG. 2 shows a cooking process according to another embodiment of the present invention. After the frying step (ST 4), the diaphragm fibers are sprayed on the surface of the fried chicken, By performing the dietary fiber coating step (ST4-1), the frying clothes are prevented from hardening and the binding force with the garlic sauce is increased.
즉, 후라잉 단계 후 바로 마늘소스를 곧바로 믹싱하게 되면 튀김옷과 마늘 소스가 직접 접촉함에 따라, 튀김옷이 쉽게 딱딱해지는 현상이 발생되어질 수 있으나, 식이섬유 코팅단계를 통해 튀김옷 표면에 식이섬유 코팅층이 형성되어지도록 함으로서 이러한 경화현상을 방지할 수 있게 된다.That is, when the garlic sauce is immediately mixed immediately after the frying step, the frying clothes may be easily hardened due to the direct contact between the frying and garlic sauces. However, a dietary fiber coating layer is formed on the surface of the frying clothes So that the curing phenomenon can be prevented.
또한, 식이섬유가 콜레스테롤 성분을 흡착하게 되어 콜레스테롤 감소의 효과를 나타낼 수 있게 된다.
In addition, the dietary fiber adsorbs the cholesterol component, so that it can exhibit the effect of decreasing cholesterol.
그리고, 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 마늘치킨 조리과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다.Although specific embodiments of the present invention have been described and illustrated above, it is obvious that the garlic chicken cooking process of the present invention can be carried out by a person skilled in the art in various ways.
그러나, 이와 같은 변형된 실시예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.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.
Claims (4)
상기 마늘소스 파우치에 포장된 마늘소스는, 전처리 다이스마늘 30~40중량%, 정제수 5~15중량%, 간장 5~10중량%, 조미액 1~5중량%, 액상카라멜 1~5중량%, 저감미당 5~10중량%, 물엿 5~15중량%, 정백당 5~10중량%, 산탄검 1~3중량%, 초산전분 1~5중량%, 레몬농축액 2~6중량%, 레드와인 2~6중량%, 옥배유 5~10중량%, 참기름 1~5중량%, 차카테킨(Tea Catechin) 1~5중량%, 식초 5~10중량%, 겨자분 1~5중량%로 혼합이 이루어지고;
상기 전처리 다이스마늘은 깐마늘을 일정한 크기로 자를 수 있는 틀에 넣고 자른 후, 24시간 감마리놀렌산이 함유된 달맞이꽃유에 담궈서 알리신성분을 제거한 후, 탈수 및 건조과정을 거친 전처리 과정을 거친 다이스마늘을 사용하는 것을 특징으로 하는 마늘치킨 조리방법.
(ST1) a step of dipping the chicken meat into a predetermined size; (ST1) a step of dipping the batter into the meat to cut the chicken meat into a predetermined size; (ST1) (ST 3) a frying step of frying the meat coated with the frying cloth through the bater dip using a fryer at 160 to 190 ° C; (ST 4) Garlic sauce mixed with garlic, purified water, soy sauce, seasoning liquid, liquid caramel, reduced sugar, syrup, pearl sugar, xanthan gum, acetic acid starch, lemon juice concentrate, red wine, okra oil, sesame oil, tea catechin, vinegar and mustard (ST 5) a step of mixing the garlic sauce supplied with the garlic sauce onto the fried chicken, and mixing the garlic sauce poured into the garlic sauce pouch; book,
The garlic sauce packaged in the garlic sauce pouch may contain 30 to 40 wt% of pretreated dice garlic, 5 to 15 wt% of purified water, 5 to 10 wt% of soy sauce, 1 to 5 wt% of seasoning liquid, 1 to 5 wt% of liquid caramel, 5 to 10% by weight of starch, 5 to 15% by weight of starch syrup, 5 to 10% by weight of whitening white sugar, 1 to 3% by weight of xanthan gum, 1 to 5% by weight of starch acetate, 2 to 6% by weight of lemon concentrate, 1 to 5% by weight of tea catechin, 5 to 10% by weight of vinegar, and 1 to 5% by weight of mustard powder;
The pretreated dice garlic was cut into regular sized cuts and then cut into almonds by immersing in evening primrose oil containing gamma linolenic acid for 24 hours. The diced garlic was subjected to a pretreatment process after dehydration and drying Wherein the garlic chicken is cooked with the garlic.
상기 후라잉 단계(ST 4) 후에는 후라잉이 이루어진 계육 표면에 식이섬유를 분무하여 식이섬유가 고르게 코팅이 이루어지도록 하는 식이섬유 코팅단계(ST 4-1)를 실시함으로서 튀김옷이 경화되는 것을 방지함과 함께 마늘소스와의 결합력을 증대시키는 것을 특징으로 하는 마늘치킨 조리방법.The method according to claim 1,
After the frying step (ST 4), the dietary fiber coating step (ST 4-1) is performed to spray the dietary fiber on the surface of the fried food to uniformly coat the dietary fiber, thereby preventing the frying clothes from hardening And increasing the binding force with the garlic sauce.
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| KR101693721B1 (en) * | 2014-10-13 | 2017-01-17 | (주)혜인식품 | Cheese chicken cooking method |
| KR101692775B1 (en) * | 2014-10-22 | 2017-01-04 | 이승원 | Recipe for a garlic seasoned chicken |
| CN104886518B (en) * | 2015-06-17 | 2017-06-27 | 贾智广 | A kind of lemon baste and its preparation technology for cold vegetable dish in sauce |
| KR102270216B1 (en) * | 2020-11-17 | 2021-06-30 | 주식회사 신라외식개발 | Garlic chicken and its manufacturing method |
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