KR101923216B1 - Manufacturing method for poulet roti - Google Patents

Abstract

The present invention relates to a method for preparing Poulet roti. More specifically, the method comprises the following steps: (a) washing chicken; (b) coating the inside and outside of the body of the chicken washed in the step (a) with an extract of pine needles and garlic juice; (c) stuffing the body of the chicken prepared in the step (b) with celery leaves, vitamin tree leaves, whole black pepper, and butter; (d) roasting button mushrooms, carrots, and garlic with olive oil; (e) roasting the stuffed chicken prepared in the step (c) with olive oil for 10-20 minutes; and (f) sequentially placing, on an oven plate, the button mushrooms, carrots and garlic roasted in the step (d), and the roasted chicken prepared in the step (c) to cook the same in an oven at 180-230°C for 30-60 minutes. According to the present invention, the Poulet roti prepared as described above is crispy on the outside and juicy on the inside, and thus, has rich flavors and desirable sensory properties and palatability. In addition, the flavors and texture of the Poulet roti prepared according to the present invention undergo a negligible change over time.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a puller,

 More particularly, the present invention relates to a method for preparing pulollety, which is characterized in that it is crispy, moist and juicy inside, rich in flavor through various ingredients, and does not deteriorate in flavor and texture even after a long time after cooking Lt; RTI ID = 0.0 > of < / RTI >

Generally, chicken dishes that are manufactured and sold include fried chicken, seasoned chicken, and barbecue chicken.

The fried chicken and the seasoned chicken are fried in oil, and crispy and sour after the cooking, but after a certain period of time, the oil which is sour is lowered in storage and crispness, the taste is felt and the texture is lowered have. In addition, fried chicken and seasoned chicken can cause various adult diseases due to a large amount of oil.

In addition, BBQ chicken has a disadvantage in that the chicken is baked in an oven or a flame cooker, and then sauce is applied, which is less fat than the fried chicken or the seasoned chicken, but the texture and flavor are poor after a certain period of time.

On the other hand, Poulet Roti, a typical chicken dish of France, is a dish made by roasting chicken with potatoes, carrots, mushrooms and other vegetables and putting butter on it, and baking it in the oven. It is full of juice.

This pulollety, that is, roast chicken is less fat than the above-described fried chicken and seasoned chicken, and has an advantage of excellent light flavor. However, the above-mentioned pulolletti has a taste less than that of fried chicken or seasoned chicken, so that consumption is not so large in Korea.

Korean Patent No. 10-1289575 is a prior art for the pulolacty, that is, roast chicken. However, the above-mentioned patent has a disadvantage in that it is not easy to store and crispy because of the oil which is sour after a certain period of time because of the cooking method in which the chicken roasted in oil is fried in the oil and then baked in the fire. There was a drawback that it was.

KR 10-1289575 B1

Accordingly, an object of the present invention is to provide a method for producing pulollety which has a crispy outer surface, a moist and juicy surface, a rich flavor through various sub-materials, and does not deteriorate in flavor and texture even after a long time after cooking will be.

Further, it is an object of the present invention to provide a method for producing pulolacty which is excellent in shelf stability because it does not fry in oil and does not contain acid rancidity.

In order to accomplish the above object, the present invention provides a method for preparing pulollety comprising the steps of: (a) washing chicken; (b) pine needle extract and garlic juice on the outer surface of the washed chicken of step (a) (D) frying the mushrooms, carrots and garlic with olive oil; and (c) applying the liquid to the chicken body of step (b) (e) baking the chickens in step (c) with olive oil for 10 to 20 minutes; and (f) roasting the roasted mushroom, carrot and garlic in step (d) And then kneading it in an oven at 180 to 230 DEG C for 30 to 60 minutes.

In the step (c), a mixture of boiled potatoes, corn, pepper, salt, nutmeg and bit mayonnaise is further filled in the chicken body of step (b), and the beet mayonnaise is mixed with soy milk, And mixing the oil with the cooking oil.

Wherein the roasted mushroom, carrot and garlic in step (d) and the roast chicken in step (e) are sequentially placed in the oven bowl, The slice snack includes a process of removing the skin of the lotus root, a process of slicing the lotus root with the skin removed to a thickness of 0.2 to 1 mm, a process of mixing the sliced lotus root at a temperature of 80 to 90 ° C for 2 to 5 minutes Applying the jujube extract and pomegranate extract to the roasted lotus root, and drying the applied lotus root at a temperature of 40 to 60 ° C for 30 to 60 minutes.

According to the present invention, there is an advantage that the outer surface is crispy, the inside is moist and juicy, and it has a rich flavor and excellent sensory preference. In addition, there is also an advantage that there is little deterioration in flavor and texture even after the lapse of time after the cooking.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a process for producing a filler according to the present invention. FIG.
2 is a view showing a process of manufacturing a lotion slice snack according to the present invention.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a pulollet according to the present invention comprises the steps of (a) washing a chicken, (b) adding a pine needle extract and a garlic juice to the inner surface and the outer surface of the washed chicken of step (a) (D) frying the mushroom, carrot and garlic with olive oil; and (c) frying the mushroom, carrot and garlic with olive oil. e) baking the chickens of step (c) with olive oil for 10-20 minutes; and f) roasting the roasted mushroom, carrot and garlic, and the roast chicken in step (d) And then kneading it in an oven at 180 to 230 DEG C for 30 to 60 minutes.

That is, by using the pine leaf extract and the garlic juice solution, it is possible to remove the fish-specific fishy smell while preventing the rancidity of the fat during cooking, and to provide rich nutrition, texture and flavor using celery leaves and bitterwood leaves And to prevent the rancor of the province.

Hereinafter, the present invention will be described step by step with reference to FIG.

(a) washing the chicken.

First, the chicken is cleanly cleaned, and the non-eating area inside the chicken body is cleanly removed, and the tail of the chicken is also removed. It is also possible to purchase a cleaned chicken and clean it.

(b) applying the pine needle extract and garlic juice to the inside and outside of the washed chicken of step (a).

Next, the pine needle extract and the garlic juice are mixed at a weight ratio of 1: 0.5 to 1.5 in the inside and outside of the washed chicken, and the mixture is applied. At this time, the application method is not limited, and it is enough to apply the mixed solution by using a cooking brush.

Herein, the garlic juice means extracting garlic using a juicer. The pine leaf extract is obtained by adding 5 to 20 times by weight of water to the pine needle and extracting it at 70 to 90 ° C for 10 to 20 hours and filtering do. The garlic juice contains a large amount of fat, carbohydrate, moisture, vitamins, and minerals. It also has antimicrobial and anti-cancer effects, inhibits the fattening of the fat, and removes the fishy smell. The pine needle extract also contains a large amount of tannins, resins, essential oils, vitamins, solid substances, flavonoids, antimicrobial substances, alcohol esters, etc., and has the effect of preventing local shields and removing odors. In addition, the use of such juice extracts and extracts prevents the deterioration of the flavor and texture of the dishes over time.

In the present invention, the amount of the pine needle extract and garlic juice to be used is not limited, but it is preferable to use 3 to 8 parts by weight of the mixture of pine needle extract and garlic juice with respect to 100 parts by weight of the washed chicken, If the content is less than 3 parts by weight, it is difficult to remove the fish from the fish. If the content is more than 8 parts by weight, the flavor of the whole dish is lowered due to the excessive amount.

(c) In the chicken body of step (b) salary  leaf, Vitamin tree  Filling the leaves, peppers and butter.

Next, the chicken body of step (b) is filled with celery leaves, vitamin leaf, pepper and butter.

Here, the leaves of the celery leaves and the vitamin trees eliminate the intrinsic odor of the chicken and provide an improved flavor, and the leaves of the vitamin tree also prevent rancidity of the butter used together. In the present invention, the leaves of the celery are used as they are after washing, and the leaves of the vitamin tree are preferably dried and used as powder, but the present invention is not limited thereto. In addition, the method of drying and crushing the leaf of the vitamin tree is not limited. However, when it is used as a powder, it is more effective to prevent rancidity of butter and chicken fat used together.

At this time, the amount of the celery leaf, vitamin tree leaf, chili pepper and butter is 1 to 10 parts by weight of celery leaves, 1 to 5 parts by weight of vitamins of leaves, To 3 parts by weight and 5 to 20 parts by weight of butter are preferably used but not always limited thereto.

(d) Frying mushroom, carrot and garlic with olive oil.

Next, clean mushrooms, carrots and garlic thoroughly and roast at 100 ~ 150 ℃ for 1 ~ 3 minutes with olive oil.

10 to 20 parts by weight of mushroom, 10 to 20 parts by weight of carrot and 5 to 10 parts by weight of garlic are used as the mushroom, carrot and garlic in 100 parts by weight of the washed chicken of step (b) 2 parts by weight are used. And the size is not limited, but it is enough to cut it in good size.

(e) baking the chickens in step (c) with olive oil for 10 to 20 minutes.

And, the chicken which is filled in step (c) is also baked in olive oil at 100-150 ° C for 10-20 minutes while turning it back and forth. The olive oil is used in an amount of 1 to 3 parts by weight based on 100 parts by weight of the washed chicken of the step (b).

(f) raising the roasted mushroom, carrot and garlic roasted in step (d) and the roasted chicken in step (e) in an oven bowl, and then kneading in an oven at 180 to 230 ° C for 30 to 60 minutes.

Finally, roasted mushroom, carrot and garlic prepared in step (d) and roasted chicken in step (e) are placed in an oven bowl, and then cooked in an oven at 180 to 230 ° C for 30 to 60 minutes.

The puloletti prepared as described above is advantageous in that it is rich in taste and flavor, crisp in its surface, rich in juice, has no odor and odor peculiar to a chicken, and is also excellent in nutrition. Also, it is advantageous in that it prevents the acid rancidity of the fat so that it is excellent in storage property and does not deteriorate the flavor and texture even after the lapse of time after the cooking.

Meanwhile, in step (c), the mixture of the boiled potatoes, corn, pepper, salt, noodle, and bit mayonnaise, which are mashed in the chicken body of step (b) To 5 to 20 parts by weight based on 100 parts by weight of the composition.

In this case, the mixture is preferably boiled potato mashed with 10 to 20 wt% of corn, 0.1 to 1 wt% of pepper, 0.1 to 1 wt% of salt, 0.1 to 1 wt% of nutmeg, 3 to 5 wt% of bitter mayonnaise It is to blend. Here, the corn may be boiled corn eggs or commercially available corn.

The beet mayonnaise is prepared by mixing soymilk, bitter juice and lemon juice, and mixing the edible oil with it, eliminating the overall flavor of the potato and the characteristic taste of potatoes, and enhancing the storage stability of the dish. More specifically, the beet mayonnaise is prepared by mixing 10 to 30 parts by weight of bitter juice and 5 to 10 parts by weight of lemon juice in 100 parts by weight of soybean milk, and emulsifying 100 to 200 parts by weight of cooking oil. The soy milk can be used without limitation, and any of commercial products can be used.

In the step (f) of the present invention, roasted mushroom, carrot and garlic in step (d) and roasted chicken in step (e) are successively added to the oven bowl in the oven bowl You can raise. At this time, the use amount of the lotus root slice snack is about 10 to 30 parts by weight with respect to 100 parts by weight of the chicken of the step (b). The lotus root slice snack has a crunchy texture, which not only serves to change the overall texture of the food, but also increases the nutritional value. It also enhances the overall flavor of the dish.

The lotus root slice snack is prepared as follows.

As shown in FIG. 2, the root canal slice snack comprises the steps of removing the shell of the root of the root of the root, cutting the root of the root of the shell to a thickness of 0.2 to 1 mm, Drying the coated lotion at a temperature of 40 to 60 DEG C for 30 to 60 minutes, and drying the coated lotion at a temperature of 40 to 60 DEG C for 30 to 60 minutes .

The process of removing the root of the lotus root.

First, clean the lotus root and remove the skin.

The peeled lotus root is cut to a thickness of 0.2 to 1 mm Sliced  process.

Next, the peeled lotus root is sliced to a thickness of 0.2 to 1 mm. Here, the slice direction of the extender is not limited.

If the slice thickness is less than 0.2 mm, the shape of the rootstock is not maintained during the steaming process, and the crispy texture is reduced. When the slice thickness is more than 1 mm, it is difficult to maintain a crispy texture.

remind Sliced  The lotus root is incubated at 80 ~ 90 ℃ for 2 ~ 5 minutes Mature  process.

Next, the sliced rootstocks are boiled at 80 to 90 DEG C for 2 to 5 minutes to fully cook the rootstocks.

The lotus steaming process based on applying a date palm extract and pomegranate extract.

Next, an extract obtained by mixing the jujube extract and the pomegranate extract at a ratio of 1: 0.1 ~ 0.5 by weight is applied to the cooked Lotus root. At this time, it is sufficient to apply the mixed extract to the surface of the lotus root with the cooking brush or immerse the lotus root in the extract for 1 to 5 seconds.

Herein, the date palm extract and the pomegranate extract are obtained by adding 5 to 20 times by weight of water to date palm or dried date palm, extracting it at 70 to 80 ° C for 5 to 20 hours, filtering it, Means that 5 to 20 times by weight of water is added and extracted at 70 to 80 ° C for 5 to 20 hours and filtered. In addition, it is natural that the extract may be concentrated as needed.

The reason for applying the extract in the present invention is to improve the flavor of the lotus root slice snack and to give a crispy texture.

Drying the coated rootstock at a temperature of 40 to 60 DEG C for 30 to 60 minutes.

Next, the lotus root to which the extract is applied is dried using a food drier at a temperature of 40 to 60 ° C for 30 to 60 minutes to complete the preparation. At this time, the manufactured lotion slice snack can be used as it is, or it can be cut to an appropriate size, but it is not limited in its size.

Hereinafter, the present invention will be described in more detail with reference to specific examples.

(Example 1)

I bought a cleaned chicken and cleaned it. The washed chicken was 750 g. Next, 40 g of a mixture of pine needle extract and garlic juice in a weight ratio of 1: 1 was applied to the inside and outside of the washed chicken. The pine needle extract was prepared by adding 10 parts by weight of water to dried pine leaves and extracting at 90 ° C for 10 hours, filtering and cooling to room temperature. The garlic juice was prepared using a juicer.

Next, 100 g of butter was melted at room temperature, 15 g of dried powder of vitamin tree leaves and 5 g of citrus pepper were mixed, and 30 g of celery leaves were mixed and then filled in the chicken's body. At this time, the dried powder of the vitamin tree leaves is dried by natural drying of vitamin tree leaves and then pulverized to about 200 mesh.

Next, 80 g of mushroom mushroom, 80 g of carrot and 40 g of garlic were appropriately cut, and then 7 g of olive oil was placed in a pan at 120 ° C. and fried for 2 minutes.

Then, the chickens were heated to 120 ° C, 15 g of olive oil was added to the pan, and the mixture was baked for 15 minutes while turning the pan forward and backward while maintaining the temperature of the pan.

Next, the roasted mushroom, carrot and garlic were placed in an oven bowl, and the roasted chicken was placed in the oven, and then cooked in an oven at 200 ° C for 40 minutes.

(Example 2)

In the same manner as in Example 1, 100 g of the mixture prepared as described below was mixed and filled into the chicken body when filling celery leaves, leaves of vitamins, pepper and butter.

The mixture was prepared by mixing 15 grams of canned corn, 0.5 grams of pepper, 0.5 grams of salt, 0.5 grams of nutmeg, 5 grams of bitter mayonnaise and 78.5 grams of boiled potato mashed. The beet mayonnaise was prepared by mixing 20 g of bitter juice and 5 g of lemon juice in 100 g of soybean milk and emulsifying 150 g of cooking oil in small portions.

(Example 3)

The same procedure as in Example 1 was carried out except that 150 g of a lotus root slice snack was put on the oven bowl before roasted mushroom, carrot and garlic and roasted chicken were raised, and roasted mushroom, carrot, garlic and roasted chicken were placed thereon.

At this time, the lotus root slice snack was prepared as follows. First, the lotus root was washed clean, the skin was removed, and then sliced horizontally to a thickness of 0.5 mm. Then, it was boiled for 5 minutes at a temperature of 90 ° C, and then dipped in a mixture of jujube extract and pomegranate extract at a ratio of 1: 0.2 by weight for 2 seconds. And then dried in a food drier at a temperature of 60 ° C for 40 minutes.

The date palm extract was prepared by adding 10 times by weight of water to the dried date palm, and then extracting it at 80 ° C for 10 hours and then filtering. The pomegranate extract was prepared by adding 10 times by weight of water to the pomegranate fruit, Lt; 0 > C for 10 hours, and then filtered.

Beet mayonnaise was prepared by mixing 20 g of bitter juice and 5 g of lemon juice in 100 g of soybean milk and emulsifying 150 g of cooking oil in small portions.

(Test Example 1)

The sensory evaluation of the above-described examples was conducted. The sensory test was conducted on 30 trained panel members. The sensory characteristics were examined by nine-point method, and the flavor, taste, texture, and overall acceptability were evaluated. A very good score was 9 points and a very bad score was 1 point. The scores were evaluated as decreasing sequentially, and the mean value was rounded to the second decimal place.

The temperature of all the samples used for the sensory evaluation was set at room temperature, and 10 g of each sample was taken. After the evaluation of one sample, the mouth was washed with water and the next sample was evaluated 10 minutes later. The mean values of sensory evaluation are summarized in Table 1 below.

Sensory evaluation results. division incense flavor Texture Overall likelihood Example 1 7.0 7.1 7.2 7.1 Example 2 7.2 7.5 7.7 7.5 Example 3 7.1 7.6 8.1 7.7 Comparative Example 1 6.2 5.5 5.1 5.2

As can be seen from the above Table 1, it was confirmed that Examples 1 to 3 had higher perfume, taste, texture and overall acceptability than Comparative Example 1.

(Test Example 2)

In addition, the sensory evaluation was carried out in the same manner as in Test Example 1, except that a sample which had passed 3 hours after the cooking was used for sensory evaluation. The mean values of sensory evaluation are summarized in Table 2 below.

Sensory evaluation results. division incense flavor Texture Overall likelihood Example 1 6.5 7.0 6.9 6.8 Example 2 6.8 7.2 7.3 7.2 Example 3 6.7 7.3 7.6 7.5 Comparative Example 1 4.2 4.2 3.3 4.1

As can be seen from the above Table 1, it was confirmed that Examples 1 to 3 showed little deterioration in flavor, taste, texture, and overall taste even with the lapse of time. On the contrary, Comparative Example 1 had a great difference in flavor, taste, and texture.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

(a) washing the chicken,
(b) applying pine needle extract and garlic juice to the inside and outside of the body of the washed chicken of step (a)
(c) filling the chicken body of step (b) with celery leaves, vitamin tree leaves, pepper leaves, and butter;
(d) frying mushroom, carrot and garlic with olive oil,
(e) baking the chickens filled with the step (c) with olive oil for 10 to 20 minutes,
(f) roasting the roasted mushroom, carrot and garlic roasted in step (d) and roasted chicken in step (e) in an oven bowl, and then kneading in an oven at 180 to 230 ° C for 30 to 60 minutes,
In the step (c)
The mixture of the boiled potatoes, corn, pepper, salt, nutmeg and bit mayonnaise is further filled in the chicken body of the step (b)
Wherein the bit mayonnaise is prepared by mixing soymilk, bitter juice and lemon juice, and mixing edible oil therewith.
delete The method according to claim 1,
In the step (f)
The roasted mushroom, carrot, and garlic of step (d) and the roast chicken of step (e) are put in order after putting the lotus root slice snack into the oven bowl in the oven bowl,
The lotus root slice snack comprises:
The process of removing the root of the lotus root,
Slicing the extruded lotion with a thickness of 0.2 to 1 mm,
Mixing the sliced lotus root at a temperature of 80 to 90 DEG C for 2 to 5 minutes,
Applying the jujube extract and the pomegranate extract to the cooked lotus root;
And drying the coated lotion at a temperature of 40 to 60 ° C for 30 to 60 minutes.

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