KR101529301B1 - Configure the chicken and roast octopus and method of manufacturing the nutritional - Google Patents

Abstract

The present invention relates to a nutrient-rich fried chicken and octopus made by putting fresh chicken and octopus in a batter and consecutively frying the same, which is manufactured by following steps: (S10) a trimming step of washing octopus two or three times with flour two or three times, accordingly removing residual of the octopus and rubbing the surface of the octopus with thick salt, thereby removing slime, and then cutting washed chicken into pieces; (S20) an extraction forming step of putting the octopus in a boiling water for three to five minutes and forming extraction thereof; (S30) a freezing rapidly of freezing the washed octopus and chicken between 15 and 10 degree Celsius below zero; (S40) a batter manufacturing step of mixing the extraction of the octopus with a frying powder to manufacture batter; (S50) a batter forming step of putting the frozen octopus and chicken in the batter; (S60) a frying step of injecting the chicken and octopus into a frying oil whose temperature is fixed for a predetermined time; and (S70) a dividing step of putting 70-90 wt% of the fried chicken and 10-30 wt% of the fried octopus respectively into the same containers.

Description

[0001] The present invention relates to a chicken and an octopus,

The present invention relates to a nutritional chicken having chicken and octopus and a method for producing the same. More particularly, the present invention provides a nutritional chicken which is supplemented with the nutrients of the main ingredients through interaction, The present invention relates to a chicken and an octopus constituting a chicken, and a method for producing the chicken.

Common chicken meat is soft compared to meat, flavor and taste are easy to cook, easy to cook and high in nutritional value, so it is widely used in cooking all over the world. Chicken meat is richer in protein and less fat than beef, and has a calories of 114 per 100g. It is also effective for dieting, especially vitamin B2. It also contains calcium, phosphorus and vitamins. In addition, chicken contains glutamic acid, contains various amino acids and nucleic acid components, and gives a strong, crisp flavor.

When these chickens are used for cooking, 150 to 160 days old sexes are called broilers and are used for meat. There is a difference in flavor depending on the difference between young chicken, old chicken, and non-broiler chicken, and between breeding and leprosy. In the United States, young chickens weighing more than 3.5 points that can be eaten as fryers and roasts at 8-14 weeks of age with broilers weighing under 2.5 pounds, 2.5-3.5 pounds at 14-20 weeks as younger roasts are distinguished as roasters I call it. The flesh from the wing to the chest is used for frying, steamed, and bamboo because it has a little white and tasty flavor. It is suitable for roast or cutlet as it has a lot of red color and fat.

Because of the advantages of such chicken, a variety of cooking methods have been developed for a long time. Among them, the fried chicken was first introduced for use with draft beer, but since then, It is an item.

However, when the chicken is fried, there is a problem that a portion of the nutrients of the chicken may disappear, and when the fried chicken is fried, the juice inside the chicken is discharged, the flavor is lowered, and the meat quality is shrunk, resulting in a tasty taste.

For example, Korean Patent Registration No. 10-0495953 discloses "a method for producing a dish using chickens and eel as a main ingredient ".

The above-mentioned patent discloses a method for preparing a bamboo liquid in which first bamboo is immersed in a first drinking water, and then the bamboo liquid is filtered by applying only liquid to produce bamboo fragrance. The first bamboo liquid is separated into first, second, step; A second step of immersing live chicken in the bamboo liquid for the second sedimentation, respectively, with the first bamboo liquid for sedimentation removed by removing the intestines; A third step of sprinkling salt on the eel after passing through the second step, removing the inside of the eel, washing it, and sealing it in the inner space of the bamboo container; A fourth step of immersing the chickens having undergone the second step in a diluted solution obtained by mixing the bran juice for drinking water and the second drinking water and the bamboo containers encapsulated in the eel by the third step and heating under atmospheric pressure; And a fifth step of heating the chicken, the bamboo container enclosed in the eel and the diluted solution under the pressure higher than the atmospheric pressure, through the fourth step.

However, the above-mentioned registered patent makes cooking using main ingredient of eel which is high in calorie but lacks chicken and image nutrient which is rich in nutrients, which results in the increase of calories without supplementing nutrients insufficient for chicken cooking, There may arise a problem that it becomes an unfavorable dish.

Korean Registered Patent: Registration No. 10-0495953

It is derived to actively solve the above problems, and it is possible to supplement various nutrients by supplementing the nutrients lacking in the main material, such as octopus, by using high-protein low-calorie main ingredients, and the fullness of eating is maintained for a long time It is intended to provide a nutritional chicken having a chicken and octopus effective on a diet and a method for producing the same.

In order to achieve the above object, the present invention provides a nutrition chicken having a chicken and octopus,

It is produced by applying fried chicken to octopus and cooked chicken, and simultaneously or sequentially frying.

(Step S10) in which the octopus is washed with wheat flour 2-3 times to remove residues on the surface, rubbing the surface of the octopus with coarse salt to remove mucus, and cutting the trimmed chicken into sections;

An extract forming step (S20) of boiling the octopus on boiling water for 3 to 5 minutes to form an extract;

A freezing step (S30) of rapidly freezing frozen chicken and octopus at -10 to -15 DEG C,

A step (S40) of producing a frying appetizer by mixing the octopus extract with a frying powder,

A step (S50) of forming a frying cloth to coat the frozen octopus and chicken with the frying cloth;

A frying step (S60) in which chicken and octopus trimmed in the frying oil having a preset temperature are dropped and fried for a predetermined time;

(S70) in which 70 to 90% by weight of fried chicken and 10 to 30% by weight of octopus are placed in the same container.

In the frying step (S40), the chicken is fried in frying oil at 180 to 200 DEG C for 5 to 10 minutes, and the octopus is fried in the frying oil at 160 to 180 DEG C for 3 to 5 minutes.

According to the present invention having the above-described structure, it is possible to supplement various nutrients by the interaction of chicken and octopus, which are main ingredients, so that various nutrients can be consumed in one dish, and health can be improved.

In addition, by using the main ingredients of high-protein low-calorie, the satiety is retained for a long time when consumed, so that a diet effect is obtained.

1 is a process diagram of a chicken and octopus nutrition chicken according to the present invention and its manufacturing method.

According to the present invention, each nutrient is supplemented by the interaction of chicken and octopus, so that a variety of nutrients can be taken in one dish. By using high-protein low-calorie chicken and octopus, fullness in consumption is maintained for a long time, And a method for producing the same.

BRIEF DESCRIPTION OF THE DRAWINGS The above and other features and advantages of the present invention will become more apparent by describing in detail exemplary embodiments thereof with reference to the attached drawings in which: Will be apparent with reference to the examples.

Chicken and octopus, the main ingredients, have been edible since ancient times, and since they have a long history of edible use, the kinds of foods using the above materials are also diverse.

Especially, commonly known chicken dishes such as Samgyetang and Yeonggye Paik Sook are good examples of Korean food. According to the literature, traditional medicine, Oriental medicine, has long since used chicken as 'medicinal' as needed. The oriental herb of Korea is mainly based on the orders of the main herb gangmok and Dongbokgam. According to their famous statements, the weakness of chicken is to warm the spleen and stomach, to strengthen the digestive power, to strengthen the marrow and to stimulate the bone. Therefore, when digestion is poor, diarrhea, body dryness and thirsty symptoms, swelling of the body and symptoms of not seeing urine cool, lady's cold, large intestine, uterine bleeding, It is helpful.

Looking at the characteristics of the species, the red rooster treats uterine bleeding and red fever, shows fragility, warms the body, cleanses the mind and releases poison.

Black rooster is effective in treating uterine bleeding, strengthening digestive function, and calming abdominal pain.

It is said that it is effective for diarrhea and symptoms that can not tolerate frequent urination.

On the other hand, the chicken has unique characteristics depending on the area. The black cow's gall bladder is good for the symptoms of the invisible eye and the skin's boil, and the aspiration of the black rooster means that when the ears are not heard well, Is known to be effective when it is eaten when the child does not get fat even when eating.

As such, chicken must be a very useful food for us, either as a food or as a medicinal product. From time immemorial, Korean people have difficulty in taking animal protein because their diet is mainly vegetarian because of the nature of agricultural people. It is thought that the vegetable-conscious intestines may be rejected or diarrhea-like symptoms may be caused when taking the feed, thereby avoiding the chicken. On the other hand, in the same oriental herbal culture area, China, which has consumed a lot of animal food and oil, did not avoid chicken in one orient. Furthermore, as the current eating habits of the Korean people change to animal-oriented, negative thoughts are regarded as myths in Oriental medicine. Chicken is nutritionally, especially, a good source of protein for pregnant women. Muscle fiber is thin and easy to digest, so it is necessary to strongly recommend nutritional foods such as children, examinees, and elderly people during the growing season.

In addition, chickens have a lot of essential fatty acids such as linoleic acid, which lowers the cholesterol content and prevents adult diseases, thus promoting the physiological functions in the body. Therefore, when the child or adolescent grows up, or after the birth or after the birth or the nutritional status is bad, it is better not to be avoided but to eat more.

Octopus, which is used as a main ingredient together with the above-mentioned chicken, is a precious food which should not fall into a soup and a priest from ancient times, and can be cooked in various ways.

However, octopus has a strong suction force, so it may be a little difficult to maintain when cooked. At this time, if you boil the octopus, it will be reddish. This is because the octopus is boiled and the base material is dissolved in the tissue, and the solution becomes alkaline. Monochrome like wine color is melted and the octopus is colored. The octopus extract contains about 34% of taurine and dissolves cholesterol gallstones.

To explain the effectiveness of these octopuses, Octopus has 74 calories based on 100g, which is lower in calories than banana, low in carbohydrate and lipid content, rich in protein and good for diet.

In addition, taurine, which is abundant in octopus, effectively suppresses cholesterol neutral lipids harmful to the body, cleanses the blood, gives elasticity to blood vessels, smoothes blood circulation, and exerts excellent effects on vascular diseases such as hypertension, stroke and arteriosclerosis And helps the liver to decipher the effect of restoring fatigue. It also acts to enhance the function of the retina, protecting its vision and preventing its decline.

Especially octopus is rich in DHA (docosahexaenoic acid) and EPA (eicosapentaenoic acid). The ingredients of DHA and EPA are unsaturated fatty acids (omega 3 fatty acids) that can not be produced by themselves and should be ingested through foods. It helps lower the cholesterol of the body and stimulates brain function to improve memory.

In addition, niacin in the octopus is a nutrient required for total metabolism, participates in the production of neurotransmitters and in maintaining the moisture of the skin, is involved in dilating blood vessels and lowering blood cholesterol levels do.

Depending on the degree of niacin deficiency, dermatitis, anorexia, vomiting, constipation, and diarrhea can occur. If the niacin deficiency is severe, it causes gastric mucosal inflammation, fatigue, insomnia, depression, amnesia. Thus, the symptoms of pellagra, a niacin deficiency, are dermatitis, diarrhea, and dementia, also known as '3D'. These symptoms are likely to be caused by people eating corn as stocks, and the niacin content of corn is similar to the niacin content of rice, but because corn niacin is tightly bound to protein, it is absorbed only slightly in the body.

The niacin contained in the octopus is absorbed into the body because it is combined with proteins in a form that is absorbed by the body. It is suitable to be absorbed into the body. In addition, it contains vitamins E to inhibit cell senescence, prevent.

In addition, octopus stimulates the secretion of insulin so that the steady ingestion of diabetes can be beneficial to improve and prevent the effect.

First, the nutrition chickens according to the present invention are prepared by finishing cooked chicken and octopus fried in a simultaneous or sequential manner and preparing them as one dish, thereby making it possible to supplement the deficient nutrients in the chicken with octopus, To supplement the dietary intake of various nutrients.

In other words, it has the advantage of simultaneously obtaining the effects of chicken and octopus, which are high-protein low-fat foods and 'medicines'.

As shown in FIG. 1, in the method of manufacturing chicken and octopus of the present invention, the octopus was washed with wheat flour 2-3 times to remove residues on the surface, rubbed the surface of the octopus with coarse salt, (Step S10) of cutting chicken pieces at a ratio of 70 to 90% by weight of chicken and 10 to 30% by weight of octopus, and boiling the octopus in boiling water for 3 to 5 minutes to form an extract (S30) of rapidly freezing the cooked chicken and octopus at -10 to -15 占 폚, and a step of preparing a deep-fried garment (step S30) of mixing the octopus extract with the deep- A step (S50) of forming a frying cloth to coat the frozen octopus and the chicken with the frying clothes; a step (S60) of frying the chicken and octopus trimmed in the frying oil at a preset temperature for a predetermined period of time; Placement of fried chicken and octopus in the same container System (S70); consists of.

More specifically, in the step S10, the head of the octopus is stuck or temporarily stuck in the freezer for the convenience of the maintenance of the live octopus. The stunned octopus removes the intestines from the running water, making it easy to wash out any spills or foreign matter that may have leaked during the removal process. Then, after putting the octopus in the container, apply the flour to the entire octopus so that the flour can suck the foreign matter remaining in the octopus quickly. This method is repeated 2-3 times to ensure that foreign substances remaining in the octopus can be reliably removed. At this time, it is preferable to use flour so as not to damage the surface of the octopus. The washing with the flour is advantageous in that the foreign matter is washed cleanly only by repeating 2 to 3 times, so that the cooking time is shortened and the foreign matter is removed more cleanly.

In the above-described method, although the foreign material is removed from the area between the head and the legs, the foreign materials and surface mucus adsorbed by the foot plate are not removed. To remove the foreign materials and the surface mucus, rubbing the foot plate and the surface using coarse salt, It can be completely removed to achieve the desired purpose.

In addition, the head and legs of the octopus can be cut off by the occasion. This is done by taking into account the speed difference between the head and legs.

In the same step, the surface-washed chicken, that is, the trimmed chicken, is cut at each site, which is intended to be cut into a size suitable for ingestion, but convenience in handling can be ensured. At this time, the chicken skin may be separated to remove the fat contained in the chicken skin, and the high-protein low-fat fried chicken may be ingested. It is natural that this can be set differently according to the taste of the consumer.

In addition, it is possible to satisfy 70% to 90% by weight of chicken and 10-30% by weight of octopus in the same container, thereby satisfying the nutritional recommendation amount, and to use the expensive octopus appropriately, prevent.

The extract forming step (S20) is a step of boiling the prepared octopus in boiling water for 3 to 5 minutes, and the octopus is boiled for 3 to 5 minutes to form an extract containing taurine. The taurine effectively inhibits cholesterol neutral lipids harmful to the body, cleanses the blood and gives blood vessels elasticity to smooth blood circulation, thereby exhibiting excellent effects on vascular diseases such as hypertension, stroke and atherosclerosis. It helps to get the effect of restoring fatigue. The taurine-containing extract with this effect can be blended with the frying powder.

The freezing step S30 is a step of rapidly freezing the prepared octopus and the chicken at -10 to -15 ° C. In this step, the octopus and the chicken itself are rapidly reduced in temperature, and in the subsequent step of frying (S60) Lt; / RTI >

This makes it possible to minimize the moisture on the surface of chicken and octopus when frying in the frying step (S60), thereby softening the meat quality and keeping the freshness for a long time because moisture is continuously generated.

On the other hand, if the meat is rapidly frozen at a temperature higher than -15 ° C, the cooking time increases due to the temperature difference due to excessive freezing, and the cooking time of the chicken, octopus, and fryer is different, It is preferable to rapidly freeze the above-mentioned temperature of -10 to -15 占 폚.

The step of preparing the frying clothes (S40) is a step of allowing the frying powder for the frying dish to permeate without separately consuming the taurine contained in the octopus extract. By consuming the octopus and the chicken, Ensure that the same beneficial substance is absorbed into the body.

In the step of forming the fryer (S50), the frying clothes manufactured in the above step are coated on quick frozen octopuses and chickens, and the frozen octopus and the chicken are combined with the octopus extract so that the taurine blended with the frying chicken When ingested, it can be easily absorbed into the body. At this time, the frying clothes are formed so as to be thin enough to show the surface, so that crisp texture can be felt, and the thickness of the frying clothes is set according to the frozen state. In some cases, the frying clothes may be formed two or three times in order to finely set the thickness of the frying clothes.

The frying step (S60) consists of cooking the chicken by frying chicken and octopus and completely cooking octopus boiled in the above-mentioned stage. Due to the nature of the chicken and octopus, temperature and time are different, the frying is performed simultaneously or sequentially. The chicken is fried in the frying oil of 180 ~ 200 ℃ for 5 ~ 10 minutes to let the juice that melts and melts out of the chicken into the frying dish. To cook the boiled octopus properly, Fry for ~ 5 minutes. At this time, in order to properly remove the moisture which frozen chicken and octopus, firstly, it is allowed to cook from the middle fry to the deep frying. In the second, it is fried once more in the boiling water, . At this time, frying oil is not related to any kind of commercially available frying oil, but using olive oil or sunflower oil can promote health promotion.

Further, the head portion of the octopus is fished longer than the legs of the octopus due to the difference in thickness between the legs and the head of the octopus. If frying is performed at the same time and the legs and head are simultaneously discharged from the frying oil, it is not possible to consume the head portion. Therefore, it is preferable to fry the head portion for 2 to 3 minutes or more longer than the leg portion.

In the step S70, the chicken and octopus fried simultaneously or sequentially are put in the same container to allow the juice of the chicken to permeate into the octopus frying clothes. Even if the chicken and the octopus are combined, according to the taste of the recipient, . Therefore, by assigning chicken and octopus to the same container, the juice of chicken and the unique flavor of octopus are compatible with each other, so the taste of chicken can be felt in octopus, and the unique flavor of octopus is also felt in chicken.

Table 1 shows the control group in which nutritional components were compared per 100 g of the food.

Kinds chicken Pork beef
General (g)

moisture 74.86 73.55 73.31 protein 23.20 21.60 22.27 Fat 1.65 4.22 3.54 Energy (kcal) 114 128 127
Lipid (%)
Saturated fatty acid 36.7 38.2 45.4 Monounsaturated fatty acid 32.5 50 49.3 Polyunsaturated fatty acid 30.8 11.8 5.3

Vitamin (mg)


Thiamin (Vitamin B1) 0.068 1.086 0.075 Riboflavin (vitamin B2) 0.092 0.292 0.120 Niacin (vitamin B3) 10.60 4.41 6.47 Pantothenic acid 0.822 0.828 0.654 Vitamin B6 0.54 0.63 0.63 Vitamin B12 0.38 0.69 0.94

Table 2 shows the comparison of the nutrients between chicken and octopus.

chicken octopus Protein (g) 18.5 15.5 Carbohydrate (g) 18.5 0.2 Lipid (g) 10.4 0.6 Ash (g) 0.9 2 Niacin (mg) 7.2 2.2 Sodium (mg) 57 211 Zinc (mg) 2.17 2.8 Iron (mg) One One Potassium (mg) 183 300 Calcium (mg) 11 31 Phosphorus (mg) 169 169 Cholesterol (mg) 75 128 Retinol (㎍) 55 0 Folic acid (㎍) 5 16 Vitamin A (㎍) 55 0 Vitamin B1 (mg) 0.1 0.03 Vitamin B2 (mg) 0.15 0.12 Vitamin B6 (mg) 0.3 0.36 Vitamin C (mg) 2 0 Vitamin E (mg) 0.3 0.7

Table 3 shows the nutritional components of chicken and octopus.

Nutrition chickens Protein (g) 34 Carbohydrate (g) 18.7 Lipid (g) 11 Ash (g) 1.1 Niacin (mg) 9.4 Sodium (mg) 268 Zinc (mg) 4.97 Iron (mg) 2 Potassium (mg) 483 Calcium (mg) 42 Phosphorus (mg) 338 Cholesterol (mg) 203 Retinol (㎍) 55 Folic acid (㎍) 21 Vitamin A (㎍) 55 Vitamin B1 (mg) 0.13 Vitamin B2 (mg) 0.27 Vitamin B6 (mg) 0.66 Vitamin C (mg) 2 Vitamin E (mg) One

In the control group of Table 1, the protein was 23.2 g of chicken, 21.6 g of pork, 22.27 g of beef, 1.65 g of fat, 4.22 g of pork, and 3.54 g of beef. The fat can be divided into saturated fat and unsaturated fat. The saturated fatty acid is an animal fat and has an atomic structure that is bonded to the maximum amount of hydrogen that can be connected to all the carbons. Due to its hardening property, The unsaturated fatty acid has a role of cleansing blood vessels and promoting atherosclerosis in the blood. Therefore, it is beneficial for the body to eat less saturated fatty acid and relatively higher unsaturated fatty acid .

It was confirmed that 36.7% of saturated fat, 63.3% of unsaturated fatty acid, 38.2% of saturated fatty acid, 61.8% of unsaturated fatty acid, 45.4% of saturated fatty acid and 54.6% of unsaturated fatty acid were contained in chicken. Therefore, it can be grounds that chicken has been used as 'medicinal' since ancient times because it is beneficial to the body and it is much cheaper than pork and beef.

On the other hand, as shown in the control group of Table 1, all the levels of vitamin group except niacin, i.e. niacin, were found to be lower than that of pork and beef.

Table 2 shows the nutritional components of chicken and octopus, which are the main ingredients of the present invention, and Table 2 shows the nutritional components of 100 g of pure chicken portion instead of lean meat, High-protein low-fat food, 11mg of calcium in chicken, octopus supplemented 31mg, and octopus supplemented with 5μg of folic acid. In addition, it was confirmed that nutritional ingredients corresponding to other foods were contained by supplementing by 0.03 mg of vitamin B1, 0.12 mg of vitamin B2, 0.36 mg of vitamin B6, and 0.7 mg of vitamin E, which were slightly inferior to those of other foods . Therefore, it was confirmed that octopus was used together to supplement nutrients of insufficient vitamin group. In addition, although it is not shown in Table 2, octopus contains taurine, which can be used in a chicken, so that a nutritive chicken of higher quality can be produced.

As shown in Table 3, the chicken of the present invention and the octopus constituted of 70 to 90% by weight of chicken and 10 to 30% by weight of octopus on the basis of 1 kg, resulting in 34 g of protein, 18.7 g of saccharide , Lipid (11g), and ash (1.1g).

In addition, it was confirmed that nutritional recommendation amount can be satisfied by containing nutrients such as vitamin A 55mg, vitamin B1 0.13g, vitamin B2 0.27mg, vitamin B6 0.66mg, vitamin C 2mg, and vitamin E 1mg.

In particular, the total calories of 100g of chicken and 100g of octopus are about 184 kcal, which leads to the improvement of vascular diseases according to the modern eating habits of high calorie meat, It can guarantee the taste and health promotion.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is to be noted that this invention is provided to fully inform the owner of the scope of the invention. In addition, the true scope of the present invention should be construed according to the appended claims, and all technical ideas within the scope of equivalents should be construed as being included in the scope of the present invention.

S10: Care Step S20: Extract Formation Step
S30: Freezing step S40: Frying step
S50: Frying clothes forming step S60: Frying step
S70: Assignment step

Claims (3)

delete (Step S10) in which the octopus is washed with wheat flour 2-3 times to remove residues on the surface, rubbing the surface of the octopus with coarse salt to remove mucus, and cutting the trimmed chicken into sections;
An extract forming step (S20) of boiling the octopus on boiling water for 3 to 5 minutes to form an extract;
A freezing step (S30) of rapidly freezing frozen chicken and octopus at -10 to -15 DEG C,
A step (S40) of producing a frying appetizer by mixing the octopus extract with a frying powder,
A step (S50) of forming a frying cloth to coat the frozen octopus and chicken with the frying cloth;
A frying step (S60) in which chicken and octopus trimmed in the frying oil having a preset temperature are dropped and fried for a predetermined time;
(S70) of placing chicken and octopus in the same container at a ratio of 70 to 90% by weight of fried chicken and 10 to 30% by weight of octopus.
3. The method of claim 2,
Wherein the frying step (S40) comprises frying the chicken in frying oil at 180 to 200 DEG C for 5 to 10 minutes and frying the frying oil at 160 to 180 DEG C for 3 to 5 minutes.

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