KR102207746B1 - Method for manufacturing dakgalbi - Google Patents

Abstract

The present invention relates to a method for preparing spicy stir-fried chicken. The method for preparing spicy stir-fried chicken according to the present invention includes the steps of: mixing and boiling soy sauce, starch syrup, and sugar to produce aged soy sauce; mixing beef bone broth with the aged soy sauce of the previous step to create a mixed sauce; creating a primary sauce for spicy stir-fried chicken by mixing seasonings including salt, pepper, sesame oil, ginger, garlic, red pepper powder, Vietnamese red pepper, onion, cabbage, carrot, green onion, and red pepper paste with the mixed sauce of the previous step; and mixing chicken meat from which the blood has been removed and the primary sauce for spicy stir-fried chicken and keeping the mixture frozen after a preset time.

Description

How to make seasoned chicken ribs {METHOD FOR MANUFACTURING DAKGALBI}

The present invention relates to a method of manufacturing seasoned chicken ribs, and more particularly, to a method of manufacturing seasoned chicken ribs with added seasoning in consideration of health and taste.

There are a variety of foods that use chicken, for example, samgyetang boiled with medicinal herbs and fried chicken fried in oil.

In particular, chicken ribs, a dish in which chicken breasts and legs are marinated in spicy seasoning and fried on an iron plate with various vegetables, is a dish that many people prefer because of its texture and flavor.

However, even though seasoned chicken ribs are a food with excellent taste and nutrition, it is difficult to feel the excellent taste when eaten at home, and there are cases in which the flavor cannot be properly felt without using chemical seasonings at the store. many. This is also the case with beef rib sauce.

In addition, there are cases where various ingredients that are good for the body are added to the seasoning of seasoned chicken ribs, but there is no proper study according to the cooking method, and the situation is that they are cooked in an old style.

Publication Patent No. 10-2002-0076852

The present invention has been conceived to solve the above-described problems in the related art, and an object of the present invention is to provide a seasoning that does not lose flavor while keeping a lot of good ingredients in the body, and a seasoned chicken ribs using the same.

In addition, in order to achieve the above object, the method for producing seasoned chicken ribs according to the present invention includes the steps of mixing soy sauce, starch syrup, and sugar to produce ginjang; Mixing the beef bone broth with the jinjang of the step to create a blending sauce; Mixing seasonings including salt, pepper, sesame oil, ginger, garlic, red pepper powder, and wild pepper, onion, cabbage, carrots, green onions, and red pepper paste in the blending sauce of the above step to create a primary chicken rib sauce; It comprises the step of mixing the blood-removed chicken meat and the primary chicken rib sauce and storing frozen after a preset time.

Here, the step of aging the Jinjang for one month may be further included, and mixing the aged Jinjang and the beef bone broth in a ratio of 4:1 to 4:1.5 may be used to generate a blending paste.

Here, the soy sauce, starch syrup, and sugar are each 4:5:8, and 16 kg of Jinjang and 4 kg of beef bone broth are mixed to create a blending sauce, and the seasoning of the step includes 0.3 kg of salt, 0.1 kg of pepper, and 0.4 kg of sesame oil. , Ginger 0.5kg, garlic 2kg, red pepper powder 1.5kg, onion 5kg, Vietnamese pepper 0.2kg, liver onion 5kg, cabbage 1.7kg, carrot 1.5kg, green onion 0.75kg, chopped onion 1.7kg, red pepper paste 22.5kg.

Here, in the above step, after mixing the jinjang and beef bone broth, dried red pepper, earl, angelica, cheongoong, hwanggwi, jujube, licorice, cinnamon, galgeun, and sukjihwang may be mixed to create a blending sauce.

Here, the mixture is boiled, cooled, and aged at a temperature of 10°C to 12°C for 4 hours and 30 minutes to 5 hours and 30 minutes, and the chicken seasoning sauce can be produced using the compounding paste aged in the above step.

Here, lemon juice and grape juice are mixed in a weight ratio of 1:1.5 to 1:2 to create a seasoning solution, and then a second chicken rib seasoning sauce is produced in which curry powder is added to the seasoning solution in a weight ratio of 20:5 to 20:6. Further comprising, the step, the step of mixing the chicken meat and the primary chicken rib sauce in a weight ratio of 3: 2 and aging at a temperature of 16 ℃ ~ 18 ℃ for 2 to 3 hours; After mixing the aged chicken meat with the secondary chicken rib sauce in a weight ratio of 10:1 to 10:1.5, it may include the step of freezing and storing within 5 minutes.

Here, the blending can be aged by heating 130 minutes to 170 minutes over medium heat, heating 180 minutes to 230 minutes over low heat, and cooling the mixture.

Here, the dried bokbunja may be further mixed.

Here, 10 to 15 parts by weight of dried boiled powder based on 100 parts by weight of the beef bone broth may be pulverized to form a pulverized powder having a size of 1 mm to 3 mm, and then mixed.

As described above, according to the present invention, while achieving the effect of various herbal medicines, it is possible to provide a seasoning that does not miss the flavor, taste, and texture of seasoned chicken ribs.

In particular, by manufacturing chicken ribs seasoning using dried boiled powder in addition to various herbal medicines, polyphenols, especially anthocyanins, are abundant and perform functions such as anti-aging, strengthening eyesight, and recovering liver function, while maintaining the flavor and taste of ribs, You can make the texture excellent.

1 is a view showing a process of manufacturing the overall seasoned chicken ribs according to the first embodiment of the present invention,
2 is a sensory test result of seasoned chicken ribs using a seasoning method according to the first embodiment of the present invention and another comparative example,
3 is a view showing the content of total polyphenols and anthocyanins contained in the seasonings prepared in Example 2 and Comparative Examples of the present invention,
4 is a sensory test result of seasoned chicken ribs using a seasoning method according to a second embodiment of the present invention and another comparative example.

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

Hereinafter, each embodiment according to the present invention is only one example for aiding understanding of the present invention, and the present invention is not limited to these embodiments. In particular, the present invention may consist of a combination of at least any one or more of the individual steps included in each embodiment.

In particular, for convenience, some claims in the claims include alphabets such as'(a)', but these alphabets do not prescribe the order of each step.

The manufacturing process of seasoned chicken ribs according to the first embodiment of the present invention, as shown in FIG. 1, is a step of preparing a ginjang (step S1), a step of generating a blending sauce (step S3), and a first seasoning of chicken ribs. Step (step S5), the step of aging the chicken meat by mixing the primary chicken ribs with the seasoning (step S7), the step of manufacturing the second chicken ribs seasoning, the step of mixing and storing the aged chicken ribs with the secondary chicken ribs seasoning ( It includes step S9).

(1) First, the steps of manufacturing Jinjang are as follows.

Jin soy sauce (for example, Masan Mongolian soy sauce) is mixed with starch syrup and sugar to produce Jinjang, which can be aged for a month. For example, the resulting Jinjang can be aged at a low temperature (16℃ ~ 18℃) for one month.

You can feel the flavor of the seasoning more when it is aged than when it is used as it is.

Here, it is preferable that the weight ratio of soy sauce, starch syrup, and sugar is 4:5:8.

(2) The next step is to create a blender.

The mixing sauce can be diluted by mixing the previously produced Jinjang and Beef Bone Broth, and the ratio of Jinjang to Beef Bone Broth is preferably 4:1. At this time, various herbal medicines may be added.

In other words, after mixing the edible bone broth in the aged Jinjang, dried red pepper, white peony, angelica, cheonggung, hwanggwi, jujube, licorice, cinnamon, galgeun, and sukjihwang can be mixed to prepare a mixture.

For example, for 100 parts by weight of beef bone broth, 1.2 to 2.5 parts by weight of dried red pepper, 127 to 2.5 parts by weight of Earl Peony, 1.2 to 2.5 parts by weight of Angelicae, 1.2 to 2.5 parts by weight of Cnidium, 1.2 to 2.5 parts by weight of Hwanggwi , Jujube is 1.2 to 2.5 parts by weight, licorice is 1.2 to 2.5 parts by weight, cinnamon is 1.2 to 2.5 parts by weight, Galgeun is 1.2 to 2.5 parts by weight, Sukjihwang can be prepared by mixing 1.2 to 2.5 parts by weight.

Subsequently, the blending cabinet can be heated for 130 minutes to 170 minutes over medium heat, and 180 to 230 minutes over low heat.

In this embodiment, high heat refers to a fire at a temperature that causes water to boil to 100°C at room temperature, a medium heat refers to a fire at a temperature such that water is maintained at 80°C to 85°C at room temperature, and a low heat refers to a fire at a temperature of water at room temperature. It means a fire at a temperature of 60℃ to 75℃.

After boiling the mixture in this way, it can be cooled and aged for a predetermined period of time. For example, it is preferable to aged for 4 hours 30 minutes to 5 hours 30 minutes at a temperature of 10°C to 12°C.

This is a process to ensure that the ingredients of each ingredient contained in the formulation are properly brewed.

(3) Next is the first step of making chicken rib sauce.

A seasoning sauce is created by mixing predetermined seasonings with the previously created blending plant, specifically seasonings including salt, pepper, sesame oil, ginger, garlic, red pepper powder, and spring pepper, onion, cabbage, carrot, green onion, and red pepper paste. I can.

For example, if the previous mixing plant was produced by mixing 16 kg of Jinjang and 4 kg of beef bone broth, 0.3 kg of salt, 0.1 kg of pepper, 0.4 kg of sesame oil, 0.5 kg of ginger, 2 kg of garlic, 1.5 kg of red pepper powder, 5 kg of ground onion, 0.2 kg of wild pepper, Seasonings including 1.7jkg of chopped onion, 1.7kg of cabbage, 1.5kg of carrots, 0.75kg of green onions, and 22.5kg of red pepper paste can be mixed with the blending sauce.

(4) Next is the step of mixing the first chicken rib sauce and chicken meat.

The blood-removed chicken meat and primary chicken rib sauce are mixed and aged for a preset time. For example, chicken meat and the primary chicken rib sauce are mixed so that the weight ratio is 3:2, and 16℃ ~ 18 for 2 hours to 3 hours. It can be aged at a temperature of °C.

(5) Next is the second stage of making chicken rib sauce.

Lemon juice and grape juice are mixed in a weight ratio of 1:1.5 to 1:2 to create a seasoning solution, and then curry powder is added to the seasoning solution in a weight ratio of 20:5 to 20:6 to produce a secondary chicken rib sauce.

Here, it is preferable that the lemon juice and grape juice are directly juiced from the fruit, and the curry powder may use a'curry powder' that is commercially available in Korea. In this embodiment, the mild taste of Ottogi powder curry is used as an example.

(6) The last step is to mix the second chicken rib sauce and chicken meat.

The aged chicken meat, which is aged by mixing with the first chicken rib sauce, is mixed with the second chicken rib sauce, where the ratio of the chicken meat and the second chicken rib sauce is preferably 10:1 to 10:1.5 by weight.

At this time, you can massage the chicken meat so that the second chicken rib sauce is well on the surface.

Chicken meat mixed with seasoning can be frozen for long-term storage. In particular, it is preferable to freeze it within 5 minutes after mixing it with the second chicken rib sauce.

In other words, when the chicken meat is mixed with the first chicken rib sauce, it has a predetermined maturation time, but the second chicken rib sauce is kept frozen in a state where it is slightly immersed in the chicken meat without the ripening period.

This is to make the curry flavor and sweet and sour taste of the second chicken ribs seasoned first, and the more you chew the chicken ribs, the more spicy taste of the first chicken ribs seasoning can be felt. .

Hereinafter, it will be described in detail through specific examples of the present invention. The following examples are only examples of the present invention, and the present invention is not limited by the following examples.

(Example 1)

Mix and boil the original prototype Masan Mongolian soy sauce, starch syrup, and brown sugar in a weight ratio of 4:5:8.

For example, 4kg of Mongolian soy sauce, 5kg of starch syrup, and 8kg of brown sugar can be mixed, boiled, and then cooled to produce jinjang.

Then, the Jinjang was aged for 30 days in a low temperature high of 17℃, and after mixing 16kg of this aged Jinjang with 4kg of beef bone broth, 100g of dried red pepper, 100g of earl, 100g of angelica, 100g of cheonggung, 100g of Hwanggwi, 100g of jujube, 100g of licorice, 100g of cinnamon , Galgeun 100g, Sukjihwang 100g were mixed. Here, the dried red pepper is thinly cut with a knife, and the medicinal herbs are cut into a separate net and mixed.

Subsequently, the mixture was heated for 150 minutes over medium heat and 210 minutes over low heat for a total of 6 hours, cooled, and aged for 5 hours in a low temperature room at 11°C.

After that, the herbal medicinal material net was removed, and salt 0.3kg, pepper 0.1kg, sesame oil 0.4kg, ginger 0.5kg, garlic 2kg, red pepper powder 1.5kg, onion 5kg, spring pepper 0.2kg, liver onion 5kg, cabbage 1.7kg, Carrot 1.5kg, Korean leek 0.75kg, chopped onion 1.7kg, Gochujang 22.5kg, Miwon 0.18kg, Mihyang 0.94kg was mixed to create the first chicken rib sauce.

On the other hand, the chicken meat was soaked in water for about an hour to cleanly remove blood, and mixed with the above-described primary chicken rib sauce. At this time, when the chicken meat is 24 kg, the primary chicken rib sauce is 16 kg.

In this way, the chicken meat and the first chicken rib sauce were mixed and aged at a temperature of 16℃ to 18℃ for 2 to 3 hours.

On the other hand, after mixing 0.65 kg of juiced lemon juice and 1.25 kg of grape juice, 0.5 kg of curry powder is mixed to make the second chicken rib sauce, and the second chicken rib sauce is added to the aged chicken meat, and mixed with the mixture. Done.

Thereafter, it was stored frozen within 5 minutes, and during actual cooking, the seasoned chicken ribs stored frozen were taken out, thawed, and then cooked.

(Comparative Example 1)

It was carried out in the same manner as in Example 1, but no herbal medicine was used.

(Comparative Example 2)

It was carried out in the same manner as in Example 1, except that Jinjang including Masan Mongolian Jin Soy Sauce was used without aging.

(Comparative Example 3)

Ribs seasoning prepared by the method according to Example 1 of Korean Patent Publication No. 10-2002-0076852 was used.

(Comparative Example 4)

It was carried out in the same manner as in Example 1, but the first and second chicken ribs seasoning were mixed with chicken meat at the same time, and then aged together.

(Test Example 1)

Sensory test

Sensory tests for grilled chicken ribs using the seasonings according to Example 1 and Comparative Examples 1 to 3, in particular, tests for aroma, taste, texture, and overall acceptability were subject to 100 adult men and women aged 30 to 45 years respectively (See Fig. 2)

As shown in FIG. 2, it was confirmed that Example 1 received higher evaluation results in aroma, taste, texture, and overall preference compared to other comparative examples.

In particular, it was found that as the age group increased, there was no reluctance to the scent peculiar to herbal medicinal herbs, and rather, the tendency to prefer more was clear.

Furthermore, by preparing the chicken ribs seasoning after the jinjang aging, it was found that a greater taste and aroma were generated. Furthermore, the primary seasoning and the secondary seasoning were separated, especially after mixing with the primary seasoning. However, after mixing it with the secondary seasoning, the case where it was immediately frozen without the aging process was preferred in terms of flavor as well as taste.

As described above, according to this embodiment, the inherent effects of herbal medicines, for example, in the case of earl medicine, pain relief effect such as astringent, antipyretic, menstrual pain, etc., in the case of Angelicae, detoxification of fatty liver, anticancer effect, energy recovery, effect, blood improvement in case of cnidium , Pain relief, energy recovery effect, detoxification effect in case of licorice, anti-inflammatory effect, cholesterol release, effect of skin beauty, improvement of blood of Hwangwi, strengthening immunity, prevention of anemia, blood circulation in case of Sukjihwang, improvement of cold hands and feet, improvement of constipation , In the case of Galgeun, while constipation improvement, hangover relief, liver detoxification effect, and other beneficial effects can be obtained, the flavor, taste, texture, etc. of seasoned ribs seasoned with these seasonings as described above are further enhanced. It has the effect of making it a favorite food for people.

In particular, it is used after marinating chicken ribs in seasoning and storing frozen. At this time, after marinating in the first chicken ribs seasoning, the maturation time should be passed, and in the case of the second chicken ribs seasoning, after mixing with chicken ribs, there is no ripening period By keeping it frozen within 5 minutes, it can be seen that the flavor increases during actual cooking.

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The present invention is not limited to the specific embodiments described above, but can be implemented by various modifications and modifications without departing from the gist of the present invention. It will be apparent that such modifications and modifications are included in the present invention if they fall within the appended claims.

Claims (9)

(a) mixing soy sauce, starch syrup, and sugar and boiling to produce ginjang;
(b) mixing beef bone broth with the jinjang of step (a) to create a blended sauce;
(c) The first chicken rib sauce by mixing seasoning consisting of salt, pepper, sesame oil, ginger, garlic, red pepper powder, and seasonings including spring pepper, onion, cabbage, carrot, green onion, and red pepper paste in the blending sauce of step (b) Generating a;
(d) mixing the blood-removed chicken meat with the first chicken rib sauce of step (c), and freezing and storing after a preset time period;
(e) After mixing lemon juice and grape juice in a weight ratio of 1:1.5 to 1:2 to create a seasoning solution, to create a secondary chicken rib sauce with curry powder in a weight ratio of 20:5 to 20:6 in the seasoning solution. Including steps,
The step (d) includes the steps of: (d1) mixing the chicken meat and the primary chicken rib sauce at a weight ratio of 3:2 and aging at a temperature of 16°C to 18°C for 2 to 3 hours; (d2) mixing the aged chicken meat of the step (d1) with the secondary chicken rib sauce of step (e) in a weight ratio of 10:1 to 10:1.5, and then freezing and storing within 5 minutes,
In the step (a), further comprising the step of aging the Jinjang for one month,
In the step (b), after mixing the jinjang and beef bone broth matured in the step (a) in a ratio of 4:1 to 4:1.5, dried red pepper, white peony, angelica, cheonggung, hwanggwi, jujube, licorice, cinnamon, galgeun, After mixing sukjihwang to create a blending sauce, boil it, cool it, and let it mature for 4 hours 30 minutes to 5 hours 30 minutes at a temperature of 10℃ ~ 12℃,
In the step (c), seasoned chicken ribs manufacturing method, characterized in that the chicken seasoning sauce is produced using the blending sauce aged in the step (b). delete The method of claim 1,
In the step (a), the soy sauce, starch syrup, and sugar are each 4:5:8,
In the step (b), 16 kg of Jinjang of step (a) and 4 kg of beef bone broth are mixed to create a blending sauce,
In the seasoning of step (c), salt 0.3kg, pepper 0.1kg, sesame oil 0.4kg, ginger 0.5kg, garlic 2kg, red pepper powder 1.5kg, onion 5kg, spring pepper 0.2kg, liver onion 5kg, cabbage 1.7kg, carrot 1.5kg , Korean leek 0.75kg, sliced onion 1.7kg, seasoned chicken ribs manufacturing method, characterized in that it contains 22.5kg gochujang. delete delete delete The method of claim 3,
In the step (b), seasoned chicken ribs manufacturing method, characterized in that the mixing sauce is heated for 130 minutes to 170 minutes over medium heat, 180 minutes to 230 minutes over low heat, and then cooled and aged. delete delete

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