KR101638967B1 - Method of manufacturing roasted chicken - Google Patents

Abstract

The present invention relates to a method for manufacturing chicken ribs, and more particularly, to a method for manufacturing chicken ribs by selecting one of the seasoned kochujang and soy sauce seasoned in a chicken leg barrel meat according to consumer preference.
The method for manufacturing chicken ribs according to the present invention comprises: preparing chicken ribs sauce for preparing chicken sprouts seasoned with kochujang and soy sauce per 5 kg of chicken meat; Heating the prepared chicken ribbing sauce at 70 ° C to 80 ° C for 4 minutes to 5 minutes while heating; Cooling the chicken ribs sauce to cool the heated chicken ribs sauce to below 20 degrees Celsius; A chicken meat meat sauce seasoning step in which the chicken chicken meat spiked with 5 kg weight of the chicken meat meat was dipped in the cooled chicken meat sauce; A fermentation step of chicken meat to mature the sawn chicken meat in an airtight container; The chicken and the chicken meat which are aged in the sauce and put on the big plate, And grilling of chickens, which are roasted chaebol with sprinkled parsley powder, on the unchumped chicken leg meat; And a control unit.

Description

{METHOD OF MANUFACTURING ROASTED CHICKEN}

The present invention relates to a method for manufacturing chicken ribs, and more particularly, to a method for manufacturing chicken ribs by selecting one of the seasoned kochujang and soy sauce seasoned in a chicken leg barrel meat according to consumer preference.

In general, chicken meat is more soft, tasteless and nutritious than ordinary meat, and is widely used in cooking all over the world. Chicken ribs are a typical processed food. Cabbage, sweet potato, carrot, green onion, and white rice cakes are used in the chicken ribs. The seasoned kochujang is cooked in a seasoned kochujang made with kochujang, red pepper powder, soy sauce, garlic, ginger, sugar and so on. It is a food that is prepared by putting oil and putting vegetables and white rice cakes together and frying them, using raw chicken as a main ingredient.

However, since the main ingredient of the conventional chicken rib meat sauce uses the kochujang, there is a problem that the palatability is poor for a child or a foreigner who dislikes the spicy taste.

In addition, since conventional chicken ribs learn the seasoned chicken as it is, there is a problem that the chicken juice escapes in the process of the chicken being cooked, and the elasticity of the chicken is reduced and the texture is decreased.

Korean Registered Patent No. 10-1337498 (December 05, 2013) Korean Patent Publication No. 10-2013-0008205 (January 22, 2013)

It is an object of the present invention to provide a method for manufacturing chicken ribs according to the present invention.

It is another object of the present invention to provide a method for manufacturing chicken ribs that can keep the juice of a chicken in a chicken as much as possible.

The method for manufacturing chicken ribs according to the present invention comprises: preparing chicken ribs sauce for preparing chicken sprouts seasoned with kochujang and soy sauce per 5 kg of chicken meat; Heating the prepared chicken ribbing sauce at 70 ° C to 80 ° C for 4 minutes to 5 minutes while heating; Cooling the chicken ribs sauce to cool the heated chicken ribs sauce to below 20 degrees Celsius; A chicken meat meat sauce seasoning step in which the chicken chicken meat spiked with 5 kg weight of the chicken meat meat was dipped in the cooled chicken meat sauce; A fermentation step of chicken meat to mature the sawn chicken meat in an airtight container; The chicken and the chicken meat which are aged in the sauce and put on the big plate, And grilling of chickens, which are roasted chaebol with sprinkled parsley powder, on the unchumped chicken leg meat; And a control unit.

The preparation of the chicken ribbone sauce includes 180 g to 200 g parts by weight of liver garlic, 180 g to 200 g parts by weight of liver ginger, 110 g to 120 g parts by weight of beef tenderloin, 280 g to 300 g parts by weight of white sugar, 70 g parts by weight of capsaicin liquid, 30 g to 35 g parts by weight of capsaicin powder, 45 g to 50 g parts by weight of pepper powder from Vietnam, 200 g to 220 g parts by weight of kochujang, 300 g to 310 g parts by weight of sesame oil, And 70 g to 80 g parts by weight of starch syrup to prepare a seasoning preparation of kochujang sauce having a cost of chicken ginger; 180 g to 200 g parts of liver garlic, 5 g of liver ginger, 180 g to 200 g parts of liver ginger, 70 g to 80 g of starch syrup, 5 g of caramel sauce, and 80 g of soy sauce are weighed, weighted with 60 g to 70 g, weighted with sesame oil, 300 g to 310 g, weighted with 220 g to 230 g, The cost of chicken by mixing in a weight ratio of the liver Characterized in that it comprises a seasoning production phase.

In addition, the chicken ribbing seasoning step is characterized in that the heated chicken ribbone sauce is left in the air for 1 hour to 2 hours, and stirs the chicken ribbons.

In the step of aging the chicken meat, the chicken meat immersed in the kochujang sauce and soy sauce is poured into a container with the incised portion facing upward and one or two laurel leaves are sealed to seal the container, At < RTI ID = 0.0 > 7 C < / RTI > for 18 to 20 hours.

In addition, the chicken leg meat-free pre-cooking step is characterized in that the margarine is applied to the marinated chicken leg meat, and the incised portion of the chicken meat meat is turned upside down and inverted 6 to 8 times at intervals of 2 minutes.

According to the solution of the above-mentioned problems, the method for manufacturing chicken ribs according to the present invention can produce chicken ribs by selecting one of the kochujang season sauce and the soy sauce season for the chicken, thereby enhancing the palatability of consumers.

In addition, the method of manufacturing chicken ribs according to the present invention has the effect of enhancing the texture of chicken by minimizing the escape of juice into the surface of chicken by minimizing the chicken.

FIG. 1 is a flowchart illustrating a method of manufacturing chicken ribs according to an embodiment of the present invention.
FIG. 2 is a flowchart showing a method for manufacturing chicken ribs using a hot pepper sauce in a method for manufacturing chicken ribs according to an embodiment of the present invention.
FIG. 3 is a flowchart illustrating a method of manufacturing chicken ribs using soy sauce in a method for manufacturing chicken ribs according to an embodiment of the present invention.

The above and other objects, features and advantages of the present invention will be more apparent from the following detailed description taken in conjunction with the accompanying drawings, in which: FIG. BRIEF DESCRIPTION OF THE DRAWINGS The advantages and features of the present invention and the manner of achieving them will become apparent with reference to the embodiments described in detail below with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in more detail with reference to the accompanying drawings.

1 to 3, a method for manufacturing chicken ribs (S100) according to the present invention includes steps of producing chicken ribs seasoning (S110), heating a chicken ribs seasoning (S120), cooling a chicken ribs seasoning (S130) A chicken meat meat seasoning step S140, a chicken meat meat aging step S150, a chicken meat meat nonchallenge step S160 and a chicken meat meat chick peeing step S170.

The method for manufacturing chicken ribs according to the present invention relates to a preparation method of chicken ribs prepared by preparing sauces of gochujang for chicken, and soy sauce for chicken, and immersing seasonings in chicken meat according to consumers' preferences.

First, in the step of preparing the chicken ribs sauce (S110), the koji paste spices and the soy sauce spices consumed for 5 kg of chicken meat are prepared.

That is, the step of preparing the chicken ribs sauce (S110) includes the step (S111) of producing the koji paste sauce and the step (S112) of preparing the sauce.

At this time, the step (S111) of preparing the spice of Kochujang is performed by adding 180g to 200g of liver garlic, 180g to 200g of liver ginger, 110g to 120g of beef tallow, 280g to 300g of white sugar, 60g 70 g parts by weight of capsaicin liquid, 80 g to 90 g parts by weight of capsaicin powder, 30 g to 35 g parts by weight of capsaicin powder, 45 g to 50 g parts by weight of red pepper powder from Vietnam, 200 g to 220 g parts by weight of kochujang, 300 g to 310 g parts of sesame oil, And 70 g to 80 g parts by weight of starch syrup are mixed at a weight ratio to prepare chicken sprout sauce.

The soy sauce seasoning preparation step (S112) comprises 180g to 200g parts by weight of liver garlic, 180g to 200g parts by weight of liver ginger, 110g to 120g parts by weight of beef tallow, 280g to 300g parts by weight of white sugar, 60g to 70g By weight of sesame oil, 300g to 310g of sesame oil, 220g to 230g of pepper oil, 70g to 80g of starch syrup, 5g of caramel sauce, and 80g of weight of soy sauce.

At this time, the materials added in the kochujang seasoning step (S111) and the soy sauce seasoning step (S112) are mixed in a weight ratio of 5 kilograms of the chicken leg regardless of the order.

That is, the preparation step (S110) of the chicken ribs seasoning is a step of preparing the seasoning of soybean paste and the seasoning of the kochujang, respectively, in order to prepare for the taste of the consumer.

Next, the chicken ribbed sauce heating step (S120) stirs the prepared chicken ribbed sauce constantly while heating at 70 ° C to 80 ° C for 4 minutes to 5 minutes. At this time, when the prepared chicken ribbone sauce is heated while being constantly stirred for 4 minutes to 5 minutes, the respective ingredients are melted by heat, so that the pepper sauce seasoning and soy sauce seasonings are uniform in taste as a whole.

That is, when the chicken ribs seasoning is heated to less than 4 minutes in the step of heating the chicken ribs sauce (S120), the heat transfer to the materials of the chicken ribs seasoning is not uniform, If the above-mentioned hot pepper seasoned sauce and soy sauce season are heated for more than 5 minutes, the chicken rib meat seasoning will become stiff and the sweetness and salty taste will become strong.

Below is a table showing the sensory evaluation of the chicken ribs sauce according to the heating time according to numerical values (sensory score: very good = 5, good = 4, supplement = 3, bad = 2,

Heating time Less than 4 minutes 4 to 5 minutes More than 5 minutes Sensory score 4 5 2

Therefore, in the heating step (S120) of the chicken ribs seasoning, it is preferable to heat the kochujang sauce and soy sauce season while stirring at 70 to 80 ° C for 4 to 5 minutes.

 Next, the chicken ribs seasoning cooling step (S130) exposes the heated chicken ribbons to air (less than 20 degrees Celsius) and left for 1 hour to 2 hours, and stirs the chicken ribbons.

If the heated chicken ribs seasoned in the chicken ribs seasoning cooling step (S130) is exposed to the air for 1 hour to 2 hours, the heated chicken ribs season is gradually cooled and the surface becomes hard. At this time, Once the stir-fried chicken ribs sauce is poured once, it becomes hard and sticky.

That is, if the chicken ribs seasoned in the chicken ribs seasoning cooling step (S130) is exposed in the air for less than one hour, the chicken ribs spice becomes gloomy and the viscosity is insufficient, so that the chicken leg meat seasoning step S140), the meat is not attached to the chicken meat meat, and when the chicken meat ribs are exposed in the air for more than 2 hours, the chicken rib meat sauce is aged and the red pepper powder and the pepper oil are loosened, The sauce can not be evenly seasoned in the chicken meat meat preparation step in the chicken meat meat seasoning step (S140), which is to become stiff.

Therefore, it is preferable that the chicken ribs seasoning cooling step (S130) expose the heated kochujang sauce and soy sauce seasonings to the air and allow to stand for 1 hour to 2 hours and stir the chicken ribs sauce.

Next, in step S 140, the chicken broth seasoning step (S 140) is performed by immersing 5 kg of the chicken meat meat in the chicken rib meat sauce in the cooled pepper sauce and soy sauce, respectively.

At this time, in step S 140, the whole body of chicken leg meat is evenly squeezed so that the sauce can be absorbed.

That is, in step S 140, the chicken meat spice seasoning step (S140) may cause a wound on the surface of the chicken meat meat meat by using one of the above-prepared kochujang sauce and soy sauce sauce, And the spice selected in one of the above-mentioned Kochujang season sauce and soy sauce season is put in a container and the chicken leg meat is hand-baked.

Next, the fermented chicken leg meat aging step (S150) is carried out in a sealed container with one or two pieces of chicken leg meat laurel leaves which have been soaked in the chicken rib meat sauce, and aged at 2 to 7 DEG C for 18 to 20 hours . At this time, the chicken leg meat is incised and piles up in an airtight container facing upward.

At this time, the incised portion of the chicken leg meat is directed upward, and the chicken meat meat contains the shell. When the shell portion is directed upward, the chicken rib meat sauce can not stay in the chicken meat meat by the smoothness of the surface of the chicken skin, It flows downward.

That is, in the fermenting step (S150), the chicken meat meat is cut and the portion of the chicken meat that has been exposed is directed upward so that the chicken rib meat sauce is better impregnated into the meat meat of the chicken meat, The sterilization effect and the storage period are increased, and the smell of the chicken meat meat is removed.

Next, in step S 160, the marrow-fermented chicken leg meat slice is subjected to margarine treatment, and then the incised portion of the meat-spooned chicken leg meat is turned upside down and inverted six to eight times at intervals of 2 minutes. . The margarine has an effect of crushing the surface of the chicken meat meat.

At this time, if the surface of the seasoned chicken leg meat that has been aged in the sauce becomes untouched to the extent that the surface of the chicken meat meat that has been aged in the sauce is tamped, if the chicken meat is backed less than 6 times at intervals of 2 minutes, the surface of the seasoned chicken & And the juice of the chicken meat meat is discharged to the outside in the chicken meat grilling process (S170), which is to be performed after the chicken meat meatless cooking step (S160). If the above-described chicken leg meat aged in the season is flipped more than 8 times at intervals of 2 minutes, the season of the above-mentioned chicken leg meat is burned and the commerciality is lowered.

In other words, the chicken meat-free meat grind step (S160) is performed by applying margarine to the meat-roasted chicken leg meat, turning the incised portion of the meat-aged chicken meat meat upward, reversing it 6 to 8 times at intervals of 2 minutes, .

Finally, in the step of roasting the chicken chrysanthemum (S170), the parsley powder is sprinkled on the raw chicken leg meat, and various kinds of vegetables and additional ingredients such as cabbage, sweet potato, carrot, and white rice cakes are added and bred once more.

The method for preparing chicken ribs according to the present invention (S100) has the effect of enhancing the palatability of consumers by producing chicken sprout spice and soy sauce spice for chicken, respectively, and preparing chicken sprout meat in a chicken rib spice suitable for consumer's preference.

In addition, the method (S100) for preparing chicken ribs according to the present invention can make the surface of the above-described chicken ribs meat to be taut by minimizing the juice leaking to the chicken meat surface, There is an effect that can be high.

As described above, it is to be understood that the technical structure of the present invention can be embodied in other specific forms without departing from the spirit and essential characteristics of the present invention.

Therefore, it should be understood that the above-described embodiments are to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S100: How to make chicken ribs
S110: Chicken ribs seasoning manufacturing step S111: Kochujang seasoning manufacturing step
S112: Soy sauce seasoning step
S120: Chicken ribs seasoning heating step
S130: Chicken ribs seasoning cooling step
S140: chicken leg meat sauce stage
S150: Seasoned chicken leg fermentation stage
S160: Marinated chicken leg meat gratin stage
S170: Chicken rib preparation step

Claims (5)

A step of preparing chicken ribs seasoning to prepare chicken ribs seasoning to be fed per 5 kg of chicken meat;
Heating the prepared chicken ribbing sauce at 70 ° C to 80 ° C for 4 minutes to 5 minutes while heating;
Cooling the chicken ribs seasoned by exposing the heated chicken ribs sauce to 20 degrees Celsius or less air, cooling it for 1 hour to 2 hours, and stirring;
A chicken meat meat sauce seasoning step in which the chicken chicken meat spiked with 5 kg weight of the chicken meat meat was dipped in the cooled chicken meat sauce;
The seasoned chicken leg meat is matured in a closed container, and the cut portion of the chicken meat meat is cut so that the shell portion does not go upward, Followed by aging at 2 ° C to 7 ° C for 18 hours to 20 hours;
A margarine is applied to the chicken meat maturation seasoned in the sauce, and then the meat chicken meat meat is turned upside down at intervals of 2 to 6 times with the incised portion of the chicken meat facing upward. And
And grilling the chickens, which are roasted with chrysanthemum sprinkled with parsley powder,
The chicken ribs sauce prepared in the step of preparing the chicken ribs seasonings,
180g to 200g weight of liver ginger, 280g to 300g weight of white ginger, 80g to 90g weight of capsaicin liquid, 30g to 35g weight of capsaicin powder, 30g to 35g weight of capsaicin powder, 45g to 50g of Vietnamese chilli powder By weight of red pepper paste, 200g to 220g of red pepper paste, 300g to 310g of sesame oil, 220g to 230g of pepper oil, and 70g to 80g of starch syrup.
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