KR101581888B1 - Method for cooking chicken feet and chicken feet cooked by the method - Google Patents

Abstract

The present invention relates to a method for cooking chicken feet and chicken feet cooked by the same. The method for cooking chicken feet includes: a steam heating step of heating washed chicken feet in a steamer; a mixing step of mixing the chicken feet, processed by the steam heating step, with powder seasoning; a contracting step of making tissue of the chicken feet contract by quenching the chicken feet mixed with the powder seasoning; a direct flame roasting step of roasting the surface of the chicken feet processed by the contracting step; and a freezing and ripening step of quenching and ripening the chicken feet heated by direct flames. According to the method for cooking chicken feet of the present invention, on the surface of the chicken feet, there is not residual water in an extent to prevent the seasoning from being attached and absorbed to the chicken feet as steam is used to heat prepared chicken feet. Particularly, fine powder-type seasoning is mixed with the chicken feet when the tissue of the surface of the chicken feet becomes loose and spreads. Therefore, the seasoning can be absorbed into the chicken feet in an easy manner and thus can be absorbed into deep portions of the chicken feet. Accordingly, the chicken feet can have rich taste. In addition, a person can feel original taste of the chicken feet even when eating the chicken feet after storing the chicken feet for a long period of time as the tissue of the chicken feet contracts by quenching the chicken feet immediately after mixing the chicken feet with the seasoning and thus the absorbed seasoning is captured and maintained in the tissue. The chicken feet can have texture with a soft inside and a crispy outside obtained by roasting the surface by directly heating the quenched chicken feet with flames at high temperatures.

Description

METHOD FOR COOKING CHICKEN FEET AND CHICKEN FEET COOKED BY THE METHOD [0002]

The present invention relates to chicken chicken cooking methods and chicken chicken dishes prepared by the above method.

Poultry is more meaty than other meats, and its digestion and absorption is comparatively good and it is easy to cook and is used as a dietary ingredient. In addition, the nutrients of different parts are different. For example, the breast contains protein, the skin contains linoleic acid, and the leg contains many essential fatty acids and unsaturated fatty acids.

These chickens are cooked in a variety of ways, from samgyetang or bacon to fried fried chicken, smoked chicken or chicken skewers and chicken skewers. Especially fried chicken has been loved as a snack or snack according to the development of delivery culture recently.

However, the above-described various types of chicken dishes exclude hair, feet, and the like. In other words, head and feet are discarded with other inedible by-products in the process, and only the parts where head, feet and intestines are removed are selected as ingredients for cooking.

Chicken legs is a high protein nutritional food containing high amounts of collagen and other non-existent oxyproline. Collagen is good for skin beauty and is known to have beneficial effects on osteoporosis, neuralgia and arthritis relief.

 In addition, the cartilage contained in the chicken leg is gelatin mainly, and gelatin is a beneficial ingredient which is not naturally synthesized in the body, and the inner chondroitin helps prevent aging and is good for skin beauty. In addition, chicken feet contain a large amount of zinc, which is good for controlling blood sugar and strengthening immunity.

As described above, although chicken legs contain diverse and beneficial nutritional ingredients, the reason chicken feet are not used as the main ingredients of the cooking is due to the shape and unique smell of the chicken leg itself. Even though the shape is so good, I rarely get a chance to enjoy the chicken legs. For this reason, for example, chickens that are used as cheap snacks in stalls or bars are usually put to use for boiling ginger juice or garlic juice, or boiled in sake or shochu pepper to neutralize the smell.

On the other hand, according to new developments of various cooking methods, various recipes using chickpea as a main ingredient of cooking are proposed. For example, in Korean Patent Registration No. 10-0562041 (chicken broth based on chicken broth and its manufacturing method), chicken broth is put into water and soy sauce and boiled, and various kinds of seasonings are introduced into the broth.

The method of the present invention is characterized in that soy sauce is put into the broiler chicken to remove the nutrients inherent to the broiler chicken, and the sauce is well mixed with the sauce in a hot state immediately after boiling.

However, the above-described method of manufacturing a chicken broth dish has a problem that nutrients such as amino acids contained in meat of broiler chickens are lost during the process of putting chicken broth into water. It will be chicken dish with less nutrients.

In addition, while the chicken legs are hot, they are trying to put the sauce into the sauce well, but it is hard to make the sauce deep in the meat of the chicken leg just recovered from the water. It is physically fit to spice well in a hot state, but the moisture remains on the surface of the meat, and furthermore, the moisture does not penetrate deeply into the tissue when the moisture and the soybean penetrate. This is because spices flow down.

In addition, it is said that it is impossible to completely remove the smell of chicken feet by using mainly soy sauce which can limit the amount of salt because it is high in saltiness.

In order to solve the above problem, the present invention utilizes steam to cook the chickens, so that there is no water on the surface of the chickens that is applied to the chicken feet to prevent sticking and penetration of the seasonings, The method of chicken chicken cooking which enables easy penetration of seasoning to chicken chicken so that the seasoning can be deeply fed to the chicken breast, thereby realizing a deep feeling, ≪ RTI ID = 0.0 > chicken < / RTI >

In addition, the present invention provides a chicken broth cooking method capable of feeling the initial taste even after being stored for a long time because the infected sauce is kept trapped in the tissue by rapidly cooling the chicken feet immediately after mixing the sauce, And a chicken broth prepared by the above method.

In addition, the present invention provides a chicken chicken cooking method capable of heating a chicken chicken in a quenched state by heating at a high temperature to roast a skin to give a soft and crispy crunchy texture, and to provide chicken chicken dishes prepared by the above method .

According to an aspect of the present invention, there is provided a chicken chicken cooking method comprising: a chicken chicken washing step of washing a chicken breast from which an incompetent portion is removed; The chicken feet that have been cleaned through the chicken feet washing step are put into steam heating and heated by heating at a temperature of 100 ° C to 110 ° C for 10 minutes to 30 minutes. The steam is heated and heated for the last 30 seconds to 3 minutes, A heating step; A powder seasoning preparing step of preparing a seasoning to be mixed with chicken feet after the steam heating step in the form of dry powder; Mixing the prepared powdered seasoning into a chicken leg and mixing the prepared powdered seasoning; A shrinking step of shaking the chicken leg which has been formulated through the mixing step at a temperature of -10 ° C or lower and then keeping the chicken leg for 20 to 30 minutes to shrink the tissue of the chicken leg; A roasting step of roasting the surface of the chicken boot by heating the chicken boot finished with the shrinking step; And a freeze-thawing step of rapidly cooling the chicken leg which has been subjected to the direct heating to a temperature of -10 ° C or lower and then maintaining it for 20 minutes to 40 minutes.

Further, the flour roasting may include: Characterized in that it is carried out twice or more at a temperature of 1500 DEG C or higher using a straw boll.

The powdered sauce includes red pepper powder, garlic, pepper and ginger. The powdered sauce has a particle size of 80 mesh to 110 mesh so as to be permeated into the chicken hair tissue relaxed through steam heating.

In order to achieve the above object, the chicken broth of the present invention includes a chicken bowl washing step of washing chicken broth from which a non-edible portion has been removed; The chicken feet that have been cleaned through the chicken feet washing step are put into steam heating and heated by heating at a temperature of 100 ° C to 110 ° C for 10 minutes to 30 minutes. The steam is heated and heated for the last 30 seconds to 3 minutes, A heating step; A powder seasoning preparing step of preparing a seasoning to be mixed with chicken feet after the steam heating step in the form of dry powder; Mixing the prepared powdered seasoning into a chicken leg and mixing the prepared powdered seasoning; A shrinking step of shaking the chicken leg which has been formulated through the mixing step at a temperature of -10 ° C or lower and then keeping the chicken leg for 20 to 30 minutes to shrink the tissue of the chicken leg; A roasting step of roasting the surface of the chicken boot by heating the chicken boot finished with the shrinking step; And then cooling the chickpeat which has been subjected to the direct heating to a temperature of -10 ° C or lower, and then maintaining it for 20 minutes to 40 minutes.

The method of cooking chicken broth of the present invention as described above uses steam to cook the cooked chicken feet so that there is no water on the surface of chicken feet that is applied to the chicken feet to such an extent as to interfere with sticking and penetration of seasonings, Since a powdery spice is added in a loose spread state, it is easy to penetrate the chicken legs, so that the spice can be deeply folded in the chicken legs, thereby realizing aesthetic sense.

In addition, immediately after the seasoning, the chicken feet are rapidly quenched to shrink the structure of the chicken leg so that the seasoned spices are kept trapped in the tissues, so that even after being stored for a long time, they can feel the original taste, By roasting the epidermis by heating with a high-temperature flame, the inside can give a soft, crispy crunchy texture.

1 is a block diagram for explaining a chicken chicken cooking method according to an embodiment of the present invention.
FIG. 2 is a view illustrating a flame burner used in a flame roasting process included in a chicken frying method according to an embodiment of the present invention. Referring to FIG.

Hereinafter, one embodiment according to the present invention will be described in detail with reference to the accompanying drawings.

Basically, the chicken chicken cooking method according to the present embodiment relates to a process for preparing seasoned chicken breast by adding sauce to a seasoned chicken breast, and in particular, includes a specific process of shrinking the seasoned chicken breast and roasting the skin of the shaved chicken breast .

1 is a block diagram for explaining a chicken chicken cooking method according to an embodiment of the present invention.

As shown in the figure, the chicken chicken cooking method according to the present embodiment includes a chicken chicken washing step 100 for washing the prepared chicken breast cleanly, a steam heating step 102 for heating the chicken chicken after washing, and a powdered sauce A preparation step 104, a blending step 106, a shrinking step 108 for quenching the chicken leg, a flour roasting step 110 for roasting the surface of the shredded chicken leg, a freezing aging step 112, And step 114. FIG.

First, the chicken hair washing step 100 is a process of washing the chicken hair with the tap water, which can not be eaten, such as bone or claws, that is, the chicken hair removed from the invisible portion. If it is necessary to clean the chicken feet, the chicken feet may be immersed first in the water in the water tank so that the feet or foreign matter can escape, followed by washing with running water. In some cases, the chicken feet may be poured into an agitating barrel, and the water may be whipped and washed.

If the chicken washing step 100 is completed, the steam heating step 102 is performed. In the steam heating step (102), steam is applied to the chicken feet to wick and sterilize the chicken feet. As the steam heating means for advancing the steam heating step 102, a conventional steam pot having a lid may be used.

The steam heating step (102) is a step of putting the chicken feet which have been washed in a steam oven and heating them at a temperature of 100 ° C to 110 ° C for 10 minutes to 30 minutes. The progression time of the steam heating can be slightly varied within the above-mentioned temperature range, depending on the state or amount of the chicken feet to be introduced.

In particular, in the case of the present embodiment, since the chicken feet are heated using steam, there is almost no loss of nutrients compared to the conventional method, that is, the method of boiling chicken in water. If you live on chicken feet in water, several nutrients, including amino acids contained in the chicken feet, escape into the water. Using such a principle, chicken feet are put into water and boiled to make broth.

Since the chicken heating method according to the present embodiment uses steam, the nutritional value of the chicken feet is preserved and the nutritional grade is as high as that.

On the other hand, the steam heating step 102 is performed by opening the lid of the steam heating for 30 seconds to 3 minutes immediately before finishing the steam heating. The reason for this is to remove the moisture film which is finely applied to the surface of the chicken feet. When the lid is opened and heated, the temperature of the chicken hair is maintained, and the moisture remaining on the epidermis is evaporated and removed.

By removing the moisture film in this way, the epidermis of the chicken leg can be obtained, for example, and the powdered seasoning can be easily penetrated into the chicken leg tissue as well as not falling off the chicken leg. If there is water on the skin of chicken feet, the sauce is not washed away in the water and can not penetrate into the chicken feet, and the sauce is not attached to the chicken feet.

The powder seasoning preparation step performed in addition to the steam heating step 102 is a step of preparing the chicken seasoning in the form of a dry powder. The seasonings themselves include seasonings used in known chicken broth seasonings and include seasonings such as red pepper powder, starch, salt, onion powder, garlic powder, fennel concentrate powder, beef powder, flavor enhancer, sugar, glucose, maltodextrin, Concentrated mint flavor, sebum stew, pepper, garlic flavor, baked onion flavor, nutritional fortifier, citric acid, and the like.

The above materials are mixed and then dried and pulverized so as to have a grain size of 80 mesh to 110 mesh so as to be easily penetrated into the tissue of the chicken leg relaxed through steam heating. By finely pulverizing the garlic as described above, the seasoning can easily permeate into the inside of the chicken leg, and the seasoning on the surface does not flow down or fall off.

If preparation of the sauce is completed through the preparation of the powdered sauce 104, the mixing step 106 is carried out in which the sauteed chicken is mixed with the sauce.

Particularly, the mixing step 106 is preferably started as soon as the steam heating 102 is finished. That is, the lid is opened for 30 seconds to 3 minutes after the lid is opened. The reason for this is that after the steam is heated, the chicken feet are rapidly cooled and contracted.

When the chicken leg is contracted, the fine holes of the open skin are narrowed, and the seasoning can not penetrate through the hole. In addition, the portion of the surface of the chicken feet is slightly hardened, and the stickiness of the spices is poor.

If the blending step 106 is complete, a shrinking step 108 is performed to quench the marinated chicken feet and shrink them. The shrinking step (108) is a process in which the chicken leg which has been blended is quenched to a temperature of -10 캜 or less, and then maintained for 20 to 30 minutes. In this way, by shrinking the chicken leg, the chicken legs are broken down, and the seaweed that has permeated is fixed in place and does not come out.

Also, since the chicken feet are frozen, the gelatin components on the chicken feet do not cling to each other. If the chicken feet are piled up in a heated state, the gelatin components are clogged and do not fall well. If chicken feet are tangled, it will be hard to peel off.

As described above, the cooking method of the present embodiment can freeze the sauce while completing the seasoning work, thereby improving the shelf-life of the chicken leg shape.

The shrinking step 108 is followed by a flame roasting step 110. [ The flour roasting step (110) is a process of roasting the surface of a chicken boot by applying a flame to a contracted chicken boot. In other words, chicken roe is heated by high temperature flour and roasted the epidermis to create a soft and crispy texture.

As the flame, gas fire, charcoal fire or straw fire can be used. It is preferable to apply the straw flame directing method. That is, you can bake a straw fire, pass a chicken leg over it, and bake the surface of the chicken leg quickly.

As it is known, the instantaneous temperature of the straw bolls goes up to over 1500 ° C, so if the chicken leg is heated with a straw blanket, the original smell of the chicken leg is surely removed, and the disinfection with the ingredient from the straw becomes. Especially chicken legs have an excellent flavor due to the incense of straw.

In order to carry out the direct roasting step 110 using the straw straw, a roasting apparatus 21 of the type shown in FIG. 2 may be used, for example.

FIG. 2 is a view showing a roasting apparatus 21 for a flour roasting step 110 included in a chicken broth cooking method according to an embodiment of the present invention.

The roasting apparatus 21 shown in FIG. 2 has the purpose of moving left and right on the hearth in a state in which the chicken feet after the shrinking step 108 are accommodated, so that the heat coming from the straw is transmitted to the chicken feet.

As shown in the figure, the roasting apparatus 21 includes a wire netting 13 for accommodating the chicken leg A therein, a wire netting 13 fixed to both ends of the wire netting 13 and extending upward, And a tension rod 19 connected to the one side support rod 15 and operated to move the wire netting 13 to the left and right.

Also, a zigzag burner 11 is disposed below the wire mesh body 13. The straw burner 11 is positioned so that the flame rising from the inside of the straw burner 11 can reach the chicken hair inside the wire mesh body 13.

The wire netting 13 is a kind of three-dimensional grill that houses a chicken leg inside thereof and takes the form of a partial arc. Especially, when the swinging operation is carried out, the shape of the case is taken so that the chicken leg does not fall off to the left or right.

The rotating shaft 17 is supported on a wall, a ceiling, or a suitable structure of a building, thereby enabling the wire netting 13 to stably move.

In addition, the tension rod 19 is operated by an operator in a state of being connected to the one support rod 15 to move the wire mesh body 13 to the left and right. For example, by repeating the operation of pulling and pulling the tension rod 19 in the direction of the arrow a, the operator can move the wire netting 13 to the left and right. The rotation angle and the swing speed of the wire mesh body 13 are appropriately adjusted by the operator.

In particular, as described above, since the wire mesh body 13 swings left and right at the upper portion of the straw brim 11, the bristle blowing in the wire mesh body 13 passes through the upper portion of the straw brim 11, do. In other words, it is roasted while passing over the upper part of the straw burning furnace 11, not staying in the upper part of the straw burning furnace 11 for a predetermined time.

Since the swing motion of the wire mesh body 13 is repeated as described above, the chicken leg repeats heating and cooling in the roasting process. That is, the process is repeated while being heated while passing through the straw burning furnace (11) and being in contact with the air until it returns again after passing through.

As a result, by roasting the surface of the chicken leg through the flour roasting step (110), the inside of the chicken leg can be soft and crisp and crispy. Furthermore, it is possible to feel the excellent flavor by deeply absorbing the straw.

If the flour roasting step 110 is completed, the roasted chicken broth is rapidly cooled to a temperature of -10 ° C or lower, and then is subjected to a freeze aging step 112 for 20 to 40 minutes. The freezing and aging step (112) is a process of stabilizing and aging the chicken leg.

After completion of the freeze-aging step (112), the chickens are packed through the packaging step (114) and all steps are completed. When a chicken leg is cooked such as a restaurant, the packaging step 114 is not necessary.

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, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

11: Strawberry fir 13: Wire mesh
15: support rod 17:
19: tension rod 21: roasting device

Claims (4)

A chicken washing step of washing the chicken feet from which an incompetent portion has been removed;
The chicken feet that have been cleaned through the chicken feet washing step are put into steam heating and heated by heating at a temperature of 100 ° C to 110 ° C for 10 minutes to 30 minutes. The steam is heated and heated for the last 30 seconds to 3 minutes, A heating step;
A powder seasoning preparing step of preparing a seasoning to be mixed with chicken feet after the steam heating step in the form of dry powder;
Mixing the prepared powdered seasoning into a chicken leg and mixing the prepared powdered seasoning;
A shrinking step of shaking the chicken leg which has been formulated through the mixing step at a temperature of -10 ° C or lower and then keeping the chicken leg for 20 to 30 minutes to shrink the tissue of the chicken leg;
A roasting step of roasting the surface of the chicken boot by heating the chicken boot finished with the shrinking step;
And a freeze aging step of rapidly cooling the chicken leg which has been subjected to the direct heating to a temperature of -10 占 폚 or less, and then maintaining the chicken leg for 20 to 40 minutes. The method according to claim 1,
Wherein the flour roasting comprises:
The method of cooking a chicken broth according to claim 1, wherein the chicken broth is cooked twice or more at a temperature of 1500 ° C or higher using a straw boll. The method according to claim 1,
The powdered sauce includes red pepper powder, garlic, pepper and ginger,
And has a particle size of 80 mesh to 110 mesh so as to be permeated into the chicken leg tissue relaxed through steam heating. A chicken broth prepared by a chicken broth method according to any one of claims 1 to 3.

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