KR101692192B1 - Seasoned Chickenfeet Roast And Manufacture Method Thereof - Google Patents

Abstract

The present invention relates to seasoned and roasted chicken feet and a method for manufacturing the same. The seasoned and roasted chicken feet manufacturing method according to the present invention includes: a trimming step in which boneless chicken feet are washed with water; a seasoning step in which the washed chicken feet are mixed with seasoning; a frying step in which the seasoned chicken feet are fried; a ripening step in which the fried chicken feet are ripened at a room temperature; a smoking roasting step in which the ripened chicken feet are direct-grilled in a smoking environment; and a finishing step in which the chicken feet direct-grilled in the smoking environment are cooled and then vacuum-packaged. In the smoking roasting step, the seasoned and roasted chicken feet are manufactured by the ripened, seasoned, and fried chicken feet are roasted for 6 to 10 minutes in the smoking environment and by direct grilling on a grill disposed on a brazier using charcoal fire or firewood. The smoking environment is provided by a process being repeated in which a user covers the ripened, seasoned, and fried chicken feet that are roasted for a predetermined period of time on the grill by using a cover device and then flips the ripened, seasoned, and fried chicken feet that are roasted by opening the cover device. According to the present invention, the fishy taste unique to the chicken feet can be removed and the smell and flavor unique to the roasted chicken feet can be maintained for a long period of time, and thus the novel seasoned and roasted chicken feet and the method for manufacturing the seasoned and roasted chicken feet as a seasoned chicken feet product that is competitive and caters to consumers can be provided.

Description

[0001] The present invention relates to a seasoned chicken meat roast and its preparation method,

The present invention relates generally to cooked chicken leg packaged foods that are sold to the purchaser so as to remove only the package without any special cooking process and to be eaten. More particularly, the present invention relates to a cooked chicken leg packaged food, The present invention relates to a new seasoned chicken roasted roasted chicken roasted in a smoking environment and capable of maintaining the unique flavor and flavor of roast chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted chicken roasted roasted roasted chicken roasted roasted roasted chicken roast

Chicken feet are generally effective in preventing knee arthralgia, and are known to be good for people who want to have fine skin because of their collagen and unsaturated fatty acid linoleic acid. In addition, in recent years, chicken bone marrow bones, which have been removed from chickens, can be obtained easily and inexpensively. In addition, seasoned chicken breasts cooked in a sauce are very popular and delicious and delicious. Accordingly, a variety of pre-cooked chicken leg products have recently been proposed. Chicken poultry packaged food is a processed food prepared by seasoning skimmed chicken legs so that the purchaser can remove and eat only the package without any cooking process. When consumers purchase packaged foods for chicken legs, consumers can easily remove the package and enjoy the seasoned chicken fired dishes without complicated cooking process, which incorporates skeletal chicken legs into seasonings.

For example, Korean Patent Registration No. 10-0954062 (published on Apr. 20, 2010) " Food with chicken leg raw material and method for manufacturing the same " (1) steamed with water, (2) seasoned and matured, (3) steamed with steam, (4) baked with charcoal, and (5) stored frozen rapidly. Chicken broiler food is proposed. As another example, in Korean Patent Registration No. 10-1581888 (published on Dec. 31, 2015), chicken chicken dishes prepared by the chicken chicken cooking method and the above method are prepared by (1) heating with steam, , (2) mix the powdered sauce, (3) quench, (4) roast chicken roast surface, and then (5) quench again for aging so that you can taste it for the first time after long storage. , And a chewed chicken food is proposed which allows the inside to have a soft, crispy crunchy texture.

However, various conventional chicken chicken foods include a process of steaming the chicken breast dish with steam, in addition to improving the texture and flavor of the chicken chicken dish by charcoal grill or fire grill. This provides the advantage that the peculiar odor of the chicken feet can be substantially removed during the heating process with steam. However, this has a disadvantage in that the specific texture and flavor of the charcoal grill or roasted grill are deteriorated in the subsequent process. Furthermore, such conventional chicken charcoal-cooked or roasted roasted chicken foods have disadvantages in that the texture and flavor of the charcoal grill or fire grill can not be maintained for a long time.

Therefore, there is still a need for a new technology that can provide chicken poultry packaged with charcoal fire or flame roasted chicken poultry, which can eliminate the pungent odor of chicken poultry and improve the unique texture and flavor of roast chicken poultry.

The present invention has been made to solve the above-mentioned problems of the prior art and to add various other advantages, and it is an object of the present invention to provide a cooked chicken leg packaged food which is sold so that a purchaser can remove only a package without any cooking process, Roasted and matured in a medium-sized beef sauce, and roasted seasoned chicken roasted in a smoking environment, the roasted roasted roasted chicken is able to remove the peculiar odor of chicken roasted chicken, It is an object of the present invention to provide a new spicy chicken roast roasted chicken broth product which is competitive with a consumer's preference by making it possible to maintain a unique flavor and flavor for a long time, and a method for producing the same.

The above object is achieved by a spice chicken roast which is provided according to the present invention and a method for producing the same.

In accordance with one aspect of the present invention, there is provided a method for manufacturing a seasoned chicken roast, which comprises the steps of: washing a skins of chicken breast with water; A seasoning step in which washed chicken legs are seasoned; Stir-frying stepped chicken broth in sauce; Aging step in which the roasted product is aged at room temperature; Roasted roasted roast in a frying environment; And a finishing step of cooling and baking the grilled product in a frying environment, wherein the frying step comprises frying the aged seasoned chicken fry on a grill set on an oven made of charcoal or firewood, Min, and the frying environment is such that the user covers the roasted chicken sauce roasted with the cover device for a predetermined period of time using the lid device, and then the lid device is opened, It is provided in a way that repeats the chicken fry overturning.

The sauce is prepared by mixing 20 to 30% by weight of starch syrup, 5 to 15% by weight of garlic and 1 to 15% by weight of sugar, 1 to 15% by weight of soy sauce, 1 to 15% by weight of kochujang, 10 to 30% by weight of purified water and 1 to 20% by weight of other additives. The other additives may be selected from the group consisting of refined salt, sodium L-glutamate, From a set of source materials including vinegar, peppermint, fructose, high fructose, liquid fructose, onion, rice flour, alcohol, butter, flavored oil, edible oil, beef min, oleoresin paprika, oleoresin capsicum, And may be a combination of one or more selected source materials.

In the roasting step, 10 parts by weight of the washed chicken breast and 3.3 parts by weight of the seasoning sauce are mixed, and the roasted chicken sauce is slowly roasted in a cauldron for 8 to 10 minutes while stirring.

In the aging step, the sauteed chicken fingers may be aged at room temperature for at least 2 hours to produce sauteed chicken fingers.

According to another aspect of the present invention, there is provided a packaged seasoned chicken leg roast prepared by the above-described method for manufacturing roasted chicken legs.

According to the present invention having the above-described constitution, in a cooked chicken leg packaged food which is sold so that the purchaser removes only the package without any special cooking process and is eaten, the prepared chicken leg is slowly roasted in a medium burdock in a sauce, , Roasted seasoned chicken legs are roasted in a smoke (fuming) environment with high-temperature firing, so that not only the odor of poultry chicken can be removed, but also the unique flavor and flavor of chicken roast can be maintained for a long time. Which is a competitive chicken broth product, and a method for producing the same.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic flow chart illustrating a process for manufacturing a spicy chicken roast in accordance with an embodiment of the present invention; FIG.
FIG. 2 is a schematic view for explaining a process of baking a high heat in a frying environment during a process of manufacturing a seasoned chicken roast according to an embodiment of the present invention. FIG.
FIG. 3 is a photograph illustrating a lid device used in a process of baking a high heat in a frying environment during a process of manufacturing a sauce chicken roast in accordance with an embodiment of the present invention.

Hereinafter, a roasted chicken broth according to a specific embodiment of the present invention and a method for producing the roast chicken broth will be described.

FIG. 1 is a schematic flow chart illustrating a process for manufacturing a sauce roast chicken broth according to an embodiment of the present invention. FIG. 2 is a view illustrating a process of roasting a high heat in a frying environment during a process of manufacturing a roasted chicken broth according to an embodiment of the present invention Fig.

Referring to FIG. 1, the steps of a method 100 of manufacturing a sauce for chicken broth provided in accordance with an aspect of the present invention are illustrated. According to the illustrated embodiment, the method 100 for manufacturing a spicy chicken roast can include a chicken chicken preparation preparation step 102, a preparation step 104, a seasoning step 106, a roasting step 108, an aging step 110, A grinding step 112, and a finishing step 114.

The raw chicken boot preparation step 102 may include purchasing a raw chicken boot, for example, a skeleton chicken boot which removes the bone from the chicken boot and sells it frozen. These frozen skeleton chicken feet are readily available on the market. Alternatively, it is also possible to prepare a skeleton chicken leg as a raw chicken leg by removing the bone after purchasing the chicken leg.

The cleaning step 104 is a step of washing the prepared skins with water. If frozen skimmed chicken legs are purchased, they can be thawed and cleaned using clean tap water.

The seasoning step 106 is a step of putting the washed chicken feet into a sauce. As a specific example, in the seasoning step 106, 10 parts by weight of washed chicken breast can be mixed with 3.0-3.5 parts by weight of sauce. For example, 10 kg of washed chicken breast can be mixed with 3.3 kg of seasoning sauce.

Here, the seasoning sauce is a sauce comprising 20 to 30% by weight of starch syrup, 5 to 15% by weight of garlic cloves, 1 to 15% by weight of sugar, 1 to 15% by weight of liver, 1 to 15% by weight of kochujang, 10 to 30% And 1 to 20% by weight of other additives. Other additives may include tablets, sodium L-glutamate, red pepper powder, vinegar, pepper powder, fructose, high fructose, liquid fructose, onion, rice flour, Can be prepared by variously combining one or more source materials selected from a set of source materials including capicam, powdered caramel according to techniques known in the art. Such a source additive can have various compositions to give various flavors and flavors according to the taste of the consumer. For example, it is possible to make various source additives such as very hot, pungent, light, sweet, sweet, juvenile, adult and so on.

Stirring step (108) is a step of frying the chicken leg to be seasoned. According to the present invention, for example, 10 kg of washed skeleton chicken and 3.3 kg of seasoning sauce are mixed, and the seasoned skeletal chicken breast is poured slowly in a cast iron kettle for 8 to 10 minutes, for example, about 9 minutes, .

It is preferable that the roasting step 108 is performed slowly or slightly below the medium-heating degree in order to roast the roasted chicken with the oil component generated in the roasted chicken itself. Also, it is desirable to use a thick iron cauldron for frying tools, which is to roast slowly at a certain temperature without sudden temperature changes when the spice and chicken legs are roasted.

The fermentation step 110 is a step of fermenting the fermented product at room temperature. The fermentation stage (110) is a stage in which chicken sauce roasted in sauteed chicken broth is sauteed in sauteed sauce. Preferably, this aging step 110 proceeds for at least 2 hours.

According to the present invention, the frying step (112) is a step of baking the aged material in a frying environment. Specifically, the roast smelting step (112) is a step of baking the roasted chicken sauce on a grill placed on an oven made of charcoal or firewood for 6 to 10 minutes under a frying environment in a frying environment.

This fumigation grilling step 112 may be performed under a high temperature environment, for example, a high temperature of about 800 to 1,200 DEG C, as compared with the roasting step. For example, when charcoal fire is used, charcoal made of various materials such as oak, pine, bamboo, ash tree, camellia, and paulownia tree can be used. Woods such as oak, pine, bamboo, ash, camellia, and paulownia may be used to provide a unique scent.

Particularly, according to the present invention, the smoke grilling step 112 is characterized in that it is a direct-burner in a fuming environment, which is illustrated in FIG.

Referring to FIG. 2, on a grill 20 placed on a charcoal fire 10, a sauteed chicken fry 30 is directly baked by a charcoal fire 10 (fire grill). During this baking, the upper and lower surfaces of the sauteed chicken stir fry (30) are covered by the cover device (40).

The lid device 40 may include a lid portion 42, an opening portion 44, and a handle 46. The lid portion 42 forms a fogging space 50 having a predetermined size between the grill 20 and the lid portion 42 by heating the sauteed chicken fry 30 disposed on the grill 20. [ The smoke space 50 formed between the grill 20 and the lid portion 42 is a space for gathering smoke components having a characteristic flavor of charcoal grill or firewood raised below the grill 20. [ In this manner, a frying environment can be provided for the sauteed chicken stir fry (30) being baked in the frying space (50).

An opening 44 may be formed at a predetermined position of the lid portion 42 of the lid unit 40. The opening 44 may be a means for adjusting the fogging environment by allowing the smoke collected in the fogging space 50 to be uniformly discharged to the outside.

On the other hand, the user can open the smoking space 50 by holding the handle 46 and dropping the lid device 40 from the grill 20. [ Accordingly, the user can use the handle 45 of the lid unit 40 to cover the sauteed chicken fingers 30 to provide the smoke space 50. The user can open the smoking space 50 by lifting the lid part 42 upward by holding the handle 46 of the lid unit 40 when a predetermined time has elapsed. The user opening the smoke space 50 is for inverting the roasted chicken stir fry 30, which is baked on the grill 20, or for removing the roasted ones. Thus, the operation of repeatedly warming up the lid device 40 can be repeated, for example, four to five times, for example, when the frying step 112 is carried out for about eight minutes.

FIG. 3 is a photograph illustrating a cover device 40 used in a process of baking a high heat in a frying environment during a process of manufacturing a seasoned chicken roast according to an embodiment of the present invention.

As described above, the lid device 40 is to provide a fog space on the chicken leg in the process of grilling charcoal. This lid device 40 is in the form of a lid with a handle 46, which allows the charcoal flavor to be applied to the chicken feet during the process of baking. Since the charcoal fragrance does not last for long time only by general flame, there are some products that add edible vinegar in the past, but such edible vinegar also does not last long. After covering it for a long time, we were able to find a way to keep the texture of our products and the charcoal fragrance, which is the characteristic of our products. The hole 44 of the lid device 40 is specially designed to circulate the smoke which naturally favors the smoke flare.

As described above, the present invention relates to a method for producing a roasted chicken breast, comprising the steps of: boiling the prepared skins of chicken breast in an appropriately mixed seasoning sauce, frying them at a relatively low temperature at a relatively low temperature, aging, And the like. As a result, it is possible not only to remove the characteristic odor of chicken legs, but also to provide a competitive chicken fry cooking product in accordance with consumers' preferences by making it possible to maintain the flavor of the chewy texture and the faintness of the grilled fire (for example, charcoal flavor) have.

The finishing step 114 is a step of cooling the baked material in the fuming environment, followed by vacuum packaging. For example, the seasoned chicken roasted roasted in the roasting step 112 is cooled in a low-temperature environment of 10 ° C or lower, for example, for at least 3 hours, and then separated in an amount of about 100 g to 300 g depending on the product, It is possible to produce roast chicken packaging products.

The advantages and features of the present invention, and how to achieve them, have been described above with reference to embodiments. However, it should be understood that the present invention is not limited to the above-described embodiments, and various modifications may be made without departing from the scope of the present invention. Therefore, the scope of the present invention is not limited by the disclosed embodiments, but is defined by the following claims.

Claims (5)

A method for manufacturing a sauce chicken roast,
A step of washing the skeleton of a chicken breast with water;
A seasoning step in which washed chicken legs are seasoned;
Stir-frying stepped chicken broth in sauce;
Aging step in which the roasted product is aged at room temperature;
Roasted roasted roast in a frying environment; And
In the fumigation environment, the baking process is cooled and then vacuum-packed.
≪ / RTI &
10 parts by weight of the washed chicken breast and 3.3 parts by weight of the seasoned chicken sauce are mixed and boiled for 8 to 10 minutes in a cauldron for 8 to 10 minutes to roast the sauteed chicken fingers.
In the aging step, the sauteed chicken fingers are aged at room temperature for at least 2 hours to produce sauteed chicken fingers,
In the frying step, roasted seasoned chicken fingers are roasted in a frying environment for 6 to 10 minutes on a grill placed on an oven made of charcoal or firewood to produce a seasoned chicken roast.
The fuming environment is provided in such a manner that on the grill, the user covers the roasted aged season chicken fired with the cover device for a predetermined period of time using the cover device, and then opens the cover device to turn over the baked aged season chicken fired Lt; / RTI &
The lid unit is a lid having a handle, and is provided to provide a frying environment in which the smoke of the charcoal fire or firewood is coated on the chicken feet during the process of baking in the frying. The lid unit is provided with a hole for allowing the smoke to circulate naturally
≪ / RTI > wherein the sprouts are cooked in a pan.
The method according to claim 1,
In the seasoning step, 10 parts by weight of washed chicken breast was mixed with 3.0 to 3.5 parts by weight of seasoning sauce,
The sauce sauce may contain 20 to 30 wt% of starch syrup, 5 to 15 wt% of garlic chopped, 1 to 15 wt% of sugar, 1 to 15 wt% of soy sauce, 1 to 15 wt% of red pepper paste, 10 to 30 wt% 1 to 20% by weight of an additive,
The other additives may be selected from the group consisting of tablets, sodium L-glutamate, red pepper powder, vinegar, pepper powder, fructose, high fructose, liquid fructose, onion, rice flour, spirits, flavoring oil, A combination of at least one source material selected from a set of source materials including resin capillary, powdered caramel
≪ / RTI > wherein the sprouts are cooked in a pan.
delete delete A seasoned chicken leg roast, which is produced by the process for producing roasted seasoned chicken roast according to any one of claims 1 to 2.

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