KR101859554B1 - Buckwheat chicken gangjeong and preparation method thereof - Google Patents

Abstract

The present invention relates to a method for preventing the occurrence of chicken poultry even after a chicken broth is cooled through the process of removing the fried chicken before the frying cloth is coated, It is possible to minimize the problems caused by frying by using vegetable frying oil containing buckwheat rice and the like. Fried buckwheat rice is used as a famous name for a chicken broth buried with gangjung sauce, And a method for producing the same.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a buckwheat chicken gruel,

More particularly, the present invention relates to a buckwheat chicken skewer containing a large amount of rutin components of buckwheat and a process for producing the same.

Gangjeong was usually a kind of Korean glutinous rice flour, but recently, a variety of gangjeong have been developed with a variety of food ingredients such as a chicken cut into small pieces, fried in oil, fried in oil, and then cooked with sauce.

Unlike the conventional seasoning chicken, the chicken stew puts the syrup or syrup in the sauce so as to be coated as the outer surface of the chicken fry, so that the frying cloth does not become damp over time and has a relatively crispy texture.

Korean Patent No. 10-1432183 discloses a technique of adding a thickening (baking powder) so that crispy texture of the chicken liver can be maintained for a long time.

However, in Korean Patent No. 10-1432183, chicken meat is simply cut into raw meat as a raw material, and the process of frying and frying the meat immediately is carried out, thereby failing to catch the chicken meat. Also, , Bread crumbs, rice flour, and high-fat flour are frequently used. Therefore, there are many problems to be solved, such as problems of high calorie, increase of cholesterol due to consumption of fried food, limitation of nutrients provided by chicken stew.

The present invention has been proposed in order to solve the problems of the conventional chicken liver, so that it prevents the chicken meat from catching even after the chicken broth is cooled, solves the problem of increase of cholesterol by ingesting fried food, and effectively consumes the active ingredient of buckwheat A buckwheat chicken skewer and a method of manufacturing the same are provided.

In order to accomplish the above object, a method of manufacturing a buckwheat chicken according to the present invention comprises: a first step of cutting chicken skin flesh to a predetermined size and removing the chicken meat buried in a souce-removing source including curry, rosemary and pepper; A second step of putting the batter material containing the buckwheat flour used in the squeezing-out source and mixing the batter material into the batter; A third step of frying the chicken skin frying the above-described frying clothes to a predetermined oil for a predetermined time; A fourth step of putting the chicken fry fried in the third step into a predetermined gangjeong sauce; And a fifth step of spraying the chicken sauce with a predetermined raw material on the chicken skewered on the chicken sauce.

The method of manufacturing a buckwheat chicken jug according to the present invention is characterized in that the buckwheat removal source includes a twig extract, and the tweezers are prepared by mixing the twig extract with the above-mentioned twig extract instead of ordinary water.

In the first step, the chicken skin flesh is sliced into 3 cm squares and placed in the safflower extract, and then the safflower is buried in the sauce removal source including the curry, rosemary and pepper, and the third step is performed with the oil at a temperature of 170 degrees The crispy frying for 7 minutes is another feature of the method for manufacturing buckwheat chicken marrow according to the present invention.

The second step further comprises adding 40 g of the bitter buckwheat powder, 60 g of the wheat flour, 30 g of the starch, 40 g of the frying powder, 40 g of the flour, 40 g of rice flour is prepared as the above-mentioned frying material, and 250 ml of the above-mentioned Ryegrass extract is added to the above frying material to mix the frying material.

The oil is a vegetable frying oil made by adding buckwheat rice and vegetables including onion to edible oil, which is another feature of the method of manufacturing a buckwheat chicken marrow according to the present invention.

Another aspect of the method of manufacturing a buckwheat chicken according to the present invention includes buckwheat rice extracted from the vegetable frying oil and sliced and roasted almonds.

The above-mentioned gangjung sauce was prepared by adding 2 tablespoons of hot pepper paste, 1 tablespoon soy sauce, 1 tablespoon chopped garlic, 5 tablespoons of chopped garlic, 3 tablespoons of water, 2 tablespoons of apple juice, 3 tablespoon of tomato paste, The buckwheat rice to be used as the above-mentioned famous material is prepared by removing 30g of water from the 700g of chicken legs and removing the water that has fallen off and then crisping in the vegetable frying oil. It is another feature of the manufacturing method.

The ginger sauce further contains 2 tablespoons of buckwheat honey in a cooked state, and the apple juice is pine apple juice, which is another feature of the method for manufacturing buckwheat chicken marrow according to the present invention.

On the other hand, the buckwheat river according to the present invention is characterized by being manufactured by the above method.

The present invention relates to a method for preventing the occurrence of chicken poultry even after a chicken broth is cooled through the process of removing the fried chicken before the frying cloth is coated, And the problem caused by frying is minimized by using vegetable frying oil containing buckwheat rice and the like, and the fried buckwheat rice is used as a famous name of a chicken gourd buried with gangjung sauce, so that effective ingredients of buckwheat can be effectively ingested.

Hereinafter, preferred embodiments of the present invention will be described.

The method of manufacturing a buckwheat chicken according to the present invention can be roughly divided into two stages: a step of removing chicken meat (step 1), a step of frying (step 2), a step of frying oil (step 3) (Step 5).

Here, in the step of removing the chicken meat (step 1), the chicken breast meat is cut into a certain size, and the chicken meat is buried in a souce-removing sauce containing curry, rosemary and pepper.

Chicken flesh cut is suitable for the size that can be picked up with one chopstick.

The intracutaneous elimination source may be composed of curry, rosemary and pepper, but it is preferable to further include a steppe tree extract.

Sorbus commixta is a deciduous broad-leaved arboreous tree belonging to the Rosaceae. Its height ranges from 7 to 8 meters and is distributed naturally between 500 and 1,200 meters above sea level in Korea. Leaves of leaves are separated from each other by 13 to 15, with lanceolate (羽iform) compound leaves, lanceolate, sawtooth, orange-yellow golden leaves, and white-red flowers with red-red fruit . Sorbic acid, which is contained in the less ripe fruit of Rake, has a high bactericidal effect and has an effect of inhibiting the growth of bacteria and fungi. It is known that shells and leaves have various uses such as nephropathy and neuralgia.

In the present invention, the leaves and the stem of the rowan are cut to a predetermined size (about 1 cm) by adding 10 to 15 times of water to the weight of the rowan, taking into account the unusual smell in the stem of the rowan, And heated to obtain a hot-water extract. However, it can be obtained by other extraction methods known in the art. In addition, since white flowers of Rokaba have a unique herbal medicine odor (odor), it is preferable to obtain Rokaba extract by adding them together if white flowers of Rokaba can be obtained.

As a specific example of the removal of the chicken legs by the above-mentioned Rawan Extract, it is possible to add the Rawan Extract to curd, rosemary and pepper (especially white pepper) And then buried in a pick-up source containing curry, rosemary and pepper.

The sauce removal source may further include paprika powder in curry, rosemary and pepper (white pepper), and the safflower extract may be an extract obtained by adding at least one of clove, have.

Next, in the step of applying the frying cloth (second step), the frying material containing the buckwheat flour used in the sour-removing source is put in, and the mixture is coated with the frying cloth.

Bitter buckwheat (F. tartaricum) is a plant belonging to the genus Porphyra, along with the common buckwheat (Fagopyrum esculentum), rich in proteins and fats (more than 80% of which are unsaturated fatty acids) It contains 19 amino acids and 10 minerals including 8 essential amino acids. Especially, it contains more than 70 times of rutin than buckwheat. It is known to have excellent effect in preventing adult diseases such as hyperlipemia, hypertension and diabetes.

Since the husks of bitter buckwheat have toxic substances called salicylamine and benzylamine, they are peeled off and used as frying materials.

The second step further comprises adding 40 g of the bitter buckwheat powder, 60 g of the wheat flour, 30 g of the starch, 40 g of the frying powder, 40 g of the flour, 40 g of the rice flour is prepared as the above-mentioned frying material, and 250 ml of water is added to the mixture to prepare the frying cloth. At this time, 250 ml of the above-prepared Rawberry Extract was added in place of 250 ml of water, which was mixed, and it is preferable to coat the above-described frying clothes because it is more effective in the intestinal clearing.

In the oil frying step (third step), it is preferable that the chicken fry clad with the above-described frying cloth is fried for a predetermined period of time at a temperature of 165 to 175 degrees Celsius for 7 minutes.

When fried at a high temperature of 175 degrees Celsius or more, there is a problem that the trans fatty acid is increased in the oil using the vegetable oil, and when it is less than 165 degrees Celsius, it is difficult to fry in 7 minutes. Most preferably at a temperature of 170 degrees centigrade for 7 minutes. For this purpose, it is preferable to proceed to a limited range of about 700 g.

Preferably, the oil is vegetable frying oil made by adding vegetables such as buckwheat rice and onion to vegetable cooking oil. In this case, the vegetable cooking oil may be olive oil, sunflower seed oil or corn oil, but it can be used as general refined cooking oil such as soybean oil, and buckwheat rice may be made of bitter buckwheat but it is fried in edible oil and extracts the active ingredient of buckwheat Buckwheat rice can also be used.

The buckwheat rice is sufficiently watered to make it flaky and pressed to remove juice. After removing the dripping water, it is put into boiling cooking oil with onion and other vegetables, crispy fry, and the contents are recovered. It is used as oil.

By doing this, the effective ingredient of buckwheat rice and vegetables will remain in the vegetable frying oil, and the antioxidant activity of the buckwheat rice will help prevent rancidity, and the fragrant flavor of the vegetables can be obtained. In addition, the fried buckwheat rice obtained in the process of making the vegetable frying oil can be utilized as a famous material later, so that the effective ingredient of the buckwheat can be effectively ingested.

The step of putting on the gangjeong sauce (step 4) is a process of putting the fried chicken leg fried in the third step into a predetermined gangjeong sauce.

The gangjung sauce was prepared by adding 2 tablespoons of hot pepper paste, 1 tablespoon soy sauce, 1/2 tablespoon chopped garlic, 5 tablespoons of cornstarch, 3 tablespoons of water, 2 tablespoons of apple juice, 3 tablespoon of tomato paste, You can prepare it to be cooked so that it does not exist. Here, 1 tablespoon is about 15 ml in amount of tablespoon.

In another embodiment, the effective ingredient of buckwheat can be further increased in the chicken stew by addition of 2 tablespoons of buckwheat honey in the chewed sauce of the sauce, and the apple juice is made into apple juice of pyeongchang, It is preferable to have a unique texture as a high-temperature apple as well as a high sugar content having a Brix of 13 to 14 produced in the vicinity.

Finally, the sprinkling of the famous material (step 5) is a process of sprinkling a predetermined raw material on the chicken skin fried on the sauce.

Herein, the famous material includes fried buckwheat rice extracted from the vegetable frying oil. It is preferable that the buckwheat rice used as the above-mentioned starchy material is soaked in water at a rate of 700 g based on the weight of the chicken leg, 30 g is removed from the water, and the dripping water is removed, and then fried crisply in the vegetable frying oil. By doing so, as described above, the effective ingredient derived from buckwheat rice remains in the vegetable frying oil, as well as the effect of preventing the frying of chicken flesh, and the fried buckwheat rice obtained therefrom can be used as a famous material in this step. However, there is an advantage that the active ingredient remaining in buckwheat rice can be completely consumed.

Said renowned material may further comprise sliced and roasted almonds.

On the other hand, since the buckwheat river according to the present invention is manufactured by the above-described method, the active ingredients and the structural characteristics of the material entering the manufacturing process are obtained.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, many variations and modifications may be made without departing from the scope of the present invention. For example, the content of buckwheat rice, which is used for frying material, gangjung sauce, high-grade material and vegetable frying oil, is based on 700 g of chicken wings. Therefore, when the amount of chicken wings varies, It can be different.

Claims (9)

The first step is to cut chicken skin flesh to a certain size and to remove the chicken meat buried in a souce-removing sauce containing curry, rosemary and pepper;
A second step of putting the batter material containing the buckwheat flour used in the squeezing-out source and mixing the batter material into the batter;
A third step of frying the chicken skin frying the above-described frying clothes to a predetermined oil for a predetermined time;
A fourth step of putting the chicken fry fried in the third step into a predetermined gangjeong sauce; And
And a fifth step of spraying the chicken sauce with a predetermined raw material on the chicken skewered on the sauce,
Wherein the oil is vegetable frying oil made by adding vegetable oil including buckwheat rice and onion to edible oil.
The method according to claim 1,
Wherein the intracorporeal removal source comprises a stepwise extract,
The method of manufacturing a buckwheat chicken meat jug according to claim 1, wherein the safflower is made by mixing the safflower extract with the above-mentioned frying material.
3. The method of claim 2,
In the first step, the chicken skin flesh is sliced into 3 cm squares and placed in the safflower extract, and then the safflower is buried in the sauce removal source including the curry, rosemary and pepper,
Wherein the third step is to crisply fry for 7 minutes at a temperature of 170 degrees with the oil.
The method of claim 3,
The frying material may further include flour, starch, frying powder, rice flour,
In the second step, 40 g of the bitter buckwheat powder, 60 g of the wheat flour, 30 g of the starch, 40 g of the frying powder, and 40 g of the rice flour are prepared as the frying cloth material on the basis of 700 g of the chicken flesh weight, And 250 ml of the mixture is mixed to coat the fryer.
delete 5. The method according to any one of claims 1 to 4,
Wherein the raw material comprises buckwheat rice extracted from the vegetable frying oil and sliced and roasted almonds.
The method according to claim 6,
The above-mentioned gangjung sauce was prepared by adding 2 tablespoons of hot pepper paste, 1 tablespoon soy sauce, 1/2 tablespoon chopped garlic, 5 tablespoons of chopped garlic, 3 tablespoons of water, 2 tablespoons of apple juice and 3 tablespoon of tomato paste, It is a joke,
Wherein the buckwheat rice used as the famous material is washed with water in an amount of 30 g based on 700 g of the chicken leg, and then the water is removed, and then crisped in the vegetable frying oil.
8. The method of claim 7,
The above-mentioned ginger sauce further contains 2 tablespoons of buckwheat honey in a boiled state,
Wherein the apple juice is Pyeongchang apple juice.
A buckwheat chicken prepared by the method of claim 6.