KR101432183B1 - A chicken cooking method - Google Patents

Abstract

The present invention relates to a method for cooking chicken meat, and it is intended to improve the customer satisfaction by enabling the texture and color feeling of the chicken steak to be maintained for a long time through the development of the ingredients of the gangjeong betamics and the source of the chicken liver sauce.
The present invention for achieving the above object is attained by a method for producing a chicken broth comprising the steps of: cutting a poultry broiler chicken stock to a predetermined size; (ST 1) mixing rice flour, ground rice, cornstarch, tapioca starch, corn meal, bread crumbs, (ST 2) a fermenting step of putting a gangjeong better into chicken meat to prevent separation of chicken meat and frying clothes; (ST 3) a fermenting step of putting gangjeong better in chicken meat mixed with the gangjeong betamix preparation step (ST 2) (ST 4) a step of dipping the batter coated with the batter into the fryer at a temperature of 160 to 190 ° C using a fryer, (ST 5) chicken stew mixed with ionic syrup, malt syrup, isomaltooligosaccharide, rice syrup, pearl white sugar, onion, garlic, ginger, kochujang, ketchup, apple concentrate, chili oil, red pepper powder and cinnamon powder Source and blending step; (ST 6) dalgangjeong sauce mixing step to mix evenly put into the chicken meat in dalgangjeong source is the formulation made; characterized in that it comprises a (ST 7).

Description

{A CHICKEN COOKING METHOD}

More particularly, the present invention relates to a method of cooking a chicken broth to improve the customer satisfaction by allowing the texture and color of chicken broth to be maintained for a long time.

Generally, chickens are birds belonging to the pheasant family. They are breeding livestock for the purpose of producing eggs and meat. Domesticated by birds for the first time since about 4,000 years ago, It is estimated to be 3,000 to 4,000 years ago in Burma, Malaysia, and India. The ancestors of the chickens are red, living in Malaysia, India, Indonesia and southern China, gray in the Chinese Indian and South Indian regions, Ceylon Yasugi on the island and the green field on Java Island.

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.

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.

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.

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.

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.

Other chickens have anticancer action to prevent cancer cell proliferation, digestion and absorption is good, and have excellent efficacy in cold treatment.

There are many kinds of dishes such as Samgyetang, chicken soup, chicken meat soup, fried chicken and so on, which can be counted as chicken dishes which are enjoyed by all ages.

A typical chicken mackerel is cut into chickens easily, fried in oil, then boiled with various sauces, and is particularly popular as a snack for children.
As a conventional example related to the method for preparing chicken broth, Korean Patent Laid-Open Publication No. 10-2007-52814 discloses a technique related to manufacturing a chicken broth containing a barnyard grass.

However, in the process of manufacturing a chicken marinade in the past, an increase in cholesterol and an increase in cholesterol due to an oil-frying operation have been reduced due to harmful components that are released from other oils. Especially, There was a problem that it inhibited crispy texture.

The object of the present invention is to provide a cooking method capable of maximizing the taste and color of Gangjeong for a long period of time with crispy texture of chicken broth.

In order to accomplish the above object, the present invention provides a method for cooking chicken meat, comprising: cutting a chicken meat having a bark; A mixture of rice flour, rice flour, cornstarch, tapioca starch, corn flour, bread crumbs, bamboo, refined salt, and white rice flour together with water; A prerendering step of putting the gangjeong betta in the meat to prevent separation of the meat and the frying clothes; A better dipping step of putting the cut meat into the gangjeong better mix prepared in the step of mixing the gangjeet beter mix so that the beter mix fryer is buried on the meat surface; A frying step of frying the meat covered with the frying cloth at 160 to 190 DEG C using a fryer; A step of mixing a chicken broth with a mixture of starch syrup, malt syrup, malt syrup, isomaltooligosaccharide, rice syrup, white sugar, soy sauce, onion, garlic, ginger, kochujang, ketchup, apple concentrate, chili oil, red pepper powder and cinnamon powder; And a chicken broth source mixing step of adding chicken meat to the chicken broth sauce thus prepared and mixing the chicken broth evenly.

The method of the present invention for improving the freshness of the chicken meat of the present invention has the effect of improving the customer satisfaction by enabling the texture and color feeling of the chicken steak to be maintained for a long time through the development of the ingredients of the gangjeong betamix and the source of the chicken liver sauce.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flowchart of a chicken broth cooking process according to an embodiment of the present invention; FIG.
FIG. 2 is a flow chart of a chicken broth cooking process according to another embodiment of the present invention. FIG.

Hereinafter, a specific embodiment of the present invention will be described.

First, the process of cooking the chicken meat according to one embodiment of the present invention will be described with reference to the flowchart of FIG.

<Step 1: Meat cutting> (ST 1)

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.

<Step 2: Gangjeong Betamix Mixing> (ST 2)

5 to 10% by weight of corn starch, 5 to 10% by weight of tapioca starch, 5 to 10% by weight of corn flour, 5 to 10% by weight of crumb bread, 3 to 10% by weight of rice flour, 1 to 5% 1 to 5% by weight of bamboo powder (baking powder), 1 to 5% by weight of pure white rice, and 40 to 60% by weight of water to prepare a gangjeong betamix.

That is, the beter mix according to the present invention is preferably added with a rice bran to make crisp texture and to add rice flour and rice bran powder so that the shape of the rice bran can be maintained for a long time.

<Prerending> (ST 3)

Then, to prevent the separation of chicken meat and frying clothes, a fermenting process is performed in which chicken meat is mixed with chicken meat.

The gangjeong betamix was prepared by adding 3 to 20 wt% of rice flour, 1 to 15 wt% of wheat flour, 15 to 30 wt% of corn starch, 15 to 20 wt% of tapioca starch, 15 to 30 wt% of corn flour, (Baking powder) 1 to 5% by weight, refined salt 1 to 5% by weight, and white flour 1 to 5% by weight.

<BETTER DIP> (ST 4)

Thereafter, the cut meat is put into the Gangjeong Better mix prepared in the mixing step (ST 2) to perform a Better dipping process so that the Better mix fry can be uniformly buried on the meat surface.

<Flying> (ST 5)

Then, through the BETTER DIP, the fried chicken is fried in a fryer at 160 to 190 ° C for 5 to 10 minutes.

<Chicken River Sauce Blending> (ST 6)

On the other hand, in the mixing step of the chicken liver sauce, 20 to 40 wt% of ionic syrup, 20 to 30 wt% of malt syrup, 5 to 10 wt% of isomaltooligosaccharide, 5 to 10 wt% of rice syrup, 5 to 10 wt% 1 to 5 wt% of onion, 1 to 5 wt% of garlic, 1 to 5 wt% of ginger, 1 to 5 wt% of kochujang, 1 to 5 wt% of ketchup, 1 to 3 wt% of apple concentrate, 3% by weight of red pepper powder, 1 to 3% by weight of red pepper powder, and 1 to 3% by weight of cinnamon powder.

In order to utilize the taste and color of the gangjeong, the source of chicken broth according to the present invention can be expressed in a more mild sauce by adding rice syrup, ionized syrup, isomaltooligosaccharide and malt syrup.

<Chicken River Sauce Mixing> (ST 7)

Then, the chicken meat is cooked by mixing the chicken meat with the chicken meat sauce.

The chicken broth of the present invention, which has been cooked through the above process, can exhibit a crispy texture and a long-lasting flavor unique to Gangjeong.

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 (ST 4-1), it is possible to prevent the frying clothes from hardening and to increase the bonding force with the chicken stew source.

That is, when mixing the chicken broth sauce immediately after the frying step, the frying clothes can be easily hardened due to the direct contact between the frying clothes and the chicken broth sauce. However, by forming a dietary fiber coating layer on the surface of the frying clothes, And stable binding with the source of chicken stomach caused by dietary fiber can be maintained.

In addition, the dietary fiber adsorbs the cholesterol component, so that it can exhibit the effect of decreasing cholesterol.

Although specific embodiments of the present invention have been described and illustrated above, it is obvious that the process of preparing chicken broth of the present invention can be variously modified 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.

Claims (4)

A cutting step of cutting chicken meat having a blanched poultry to a predetermined size; (ST 1)
(ST 2), which is a mixture of rice flour, rice flour, cornstarch, tapioca starch, corn flour, bread crumbs,
A pridding step for putting a gangjeong betamix into chicken meat to prevent the separation of meat and fry; (ST 3)
(ST 4) a step of dipping the cut meat into a gangjeet better mix prepared in the gangjeet beter mix mixing step (ST 2) so that the beter mix fries are buried on the meat surface;
(ST 5) a step of frying the fried chicken wrapped at 160-190 ° C using a fryer;
A dietary fiber coating step of spraying dietary fiber on the surface of the meat after the frying step (ST 5) to make the dietary fiber uniformly coated; and (ST 4-1)
(ST 6) mixing step of mixing chicken starch syrup mixed with starch syrup, starch syrup, malt syrup, malt syrup, isomaltooligosaccharide, rice syrup, pearl white sugar, onion, garlic, ginger, kochujang, ketchup, apple concentrate, chili oil, red pepper powder,
A chicken broth source mixing step in which broiler meat is put into a chicken broth sauce mixed with the chicken broth and mixed evenly; (ST 7)
&Lt; / RTI &gt;
The method according to claim 1,
In the mixing step (ST 2) of the gangjeong betamics, 3 to 10 wt% of rice flour, 1 to 5 wt% of powder, 5 to 10 wt% of corn starch, 5 to 10 wt% of tapioca starch, 5 to 10 wt% of corn flour, 5 to 10% by weight of water, 1 to 5% by weight of water, 1 to 5% by weight of whitening white sugar, and 40 to 60% by weight of water.
The method according to claim 1,
In the step (ST6) of preparing the chicken liver sauce, 20 to 40 wt% of ionic syrup, 20 to 30 wt% of malt syrup, 5 to 10 wt% of isomaltooligosaccharide, 5 to 10 wt% of rice syrup, 5 to 10 wt% 5 to 10 wt%, onion 1 to 5 wt%, garlic 1 to 5 wt%, ginger 1 to 5 wt%, kochujang 1 to 5 wt%, ketchup 1 to 5 wt%, apple concentrate 1 to 3 wt% 1 to 3 wt% of oil, 1 to 3 wt% of red pepper powder, and 1 to 3 wt% of cinnamon powder.
delete

Images