KR102211134B1 - Manufacturing method of chicken roast using oak firewood - Google Patents
Manufacturing method of chicken roast using oak firewood Download PDFInfo
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
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- A47J37/00—Baking; Roasting; Grilling; Frying
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- A47J37/043—Roasting apparatus with movably-mounted food supports or with movable heating implements; Spits with food supports rotating about a vertical axis
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- A—HUMAN NECESSITIES
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- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/07—Roasting devices for outdoor use; Barbecues
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Abstract
본 발명은 참나무 장작을 이용한 통닭구이의 제조방법에 관한 것으로, 더욱 상세하게는 생육계의 내장과 핏물을 제거하는 육계전처리단계, 상기 육계전처리단계를 통해 전처리된 육계를 숙성하는 숙성단계, 상기 숙성단계를 통해 숙성된 육계를 한약제로 이루어진 약재추출물에 침지하는 약재추출물침지단계 및 상기 약재추출물침지단계를 통해 약재추출물이 스며든 육계의 내부에 찹쌀, 마늘, 대추, 감초, 인삼 및 은행을 투입하고 참나무 장작으로 굽는 굽기단계로 이루어진다.
상기의 과정을 통해 제조된 통닭은 영양성분이 풍부하게 함유되어 있으며 잡내가 없을 뿐만 아니라, 육질이 부드럽고 우수한 기호도와 식감을 나타낸다.The present invention relates to a method for producing roasted whole chicken using oak firewood, and more particularly, a broiler pretreatment step of removing internal organs and blood from the broiler chicken, a aging step of aging the broiler chicken pretreated through the broiler pretreatment step, and the aging Glutinous rice, garlic, jujube, licorice, ginseng, and ginkgo are added to the inside of the broiler chicken, which has been immersed in a medicinal material extract made of medicinal herbs, and the medicinal material extract soaking step. It consists of a baking step by burning oak firewood.
Whole chicken prepared through the above process is rich in nutrients and has no odor, and has a soft meat quality and excellent palatability and texture.
Description
본 발명은 참나무 장작을 이용한 통닭구이의 제조방법에 관한 것으로, 더욱 상세하게는 영양성분이 풍부하게 함유되어 있으며 잡내가 없을 뿐만 아니라, 육질이 부드럽고 우수한 기호도와 식감을 나타내는 통닭을 제공하는 참나무 장작을 이용한 통닭구이의 제조방법에 관한 것이다.The present invention relates to a method for producing roasted whole chicken using oak firewood, and more particularly, an oak firewood that provides whole chickens that are rich in nutrients and have no foul smell, as well as soft meat and excellent palatability and texture. It relates to the manufacturing method of using whole chicken.
일반적으로 육계는 먹기에 좋을 뿐만 아니라 영양적으로도 많은 효과가 있는 것으로 알려져 종래부터 삼계탕이나, 닭곰탕, 양념 통닭, 후라이드 치킨 및 통닭구이 등과 같이 다양한 방법으로 조리되고 있다.In general, broiler chickens are known to have many nutritional effects as well as good to eat, and have been cooked in various ways, such as samgyetang, chicken gomtang, seasoned whole chicken, fried chicken, and roast chicken.
이 중에서 통닭구이는 일반적으로 생육계를 이용하여 불로 굽거나 기름에 담궈 제조되었는데, 종래에 통닭구이는 생육계에 다른 음식재료가 첨가되지 않았기 때문에 생육계를 구운 후에 양념을 통닭구이 표면에 첨가하게 되며, 이 때에는 양념이 육질에 골고루 첨가되지 못하여 부위별로 고른 맛을 제공하기 어려울 뿐만 아니라 제조 과정 또한 번거로운 문제점이 있었다.Of these, grilled whole chicken is generally produced by grilling or dipping in oil using a broiler. However, since no other food ingredients are added to the broiler, seasoning is added to the surface of the broiled chicken after roasting the broiler. In this case, the seasoning was not evenly added to the meat, so it was difficult to provide even taste for each part, and the manufacturing process was also cumbersome.
이와 같은 문제를 해결하기 위하여 생육계를 굽기 전에 생육계의 표면에 양념을 첨가한 후 굽는 방법이 실시되고 있으나, 육계의 육질에 골고루 양념을 분포시키기에는 한계가 있는 문제점을 여전히 내포하고 있다.In order to solve such a problem, a method of baking after adding seasoning to the surface of the broiler chicken before baking the broiler is being carried out, but there is still a problem of having a limitation in distributing the seasoning evenly in the meat quality of the broiler chicken.
또한, 상기의 문제점을 해소하기 위해 한방 약재 농축액을 주사기 등을 이용하여 육계의 육질 내부에 주입시킨 후에 농축액이 주입된 육계를 텀블링 처리하여 약재 농축액이 육질 내에 골고루 분산되도록 하는 육계 제조방법을 개시하고 있으나, 상기의 방법은 약재의 효능이 육계의 모든 부위에 골고루 분포되도록 할 수는 있지만, 한방 약재 농축액을 주사기와 같은 것을 이용하여 육계의 육질 내부에 주입시키는 과정이 번거롭고, 농축액이 주입된 육계를 고속 회전시키는 과정에서 육계의 식감이 저하되며, 육계의 특유한 냄새인 누린내를 제거하지 못하는 문제점이 있었다.In addition, in order to solve the above problems, a method for producing broilers in which the herbal medicine concentrate is injected into the meat of the broiler using a syringe or the like, and then the broiler chickens injected with the concentrate are tumbling to disperse the herbal concentrate evenly in the meat. However, the above method can ensure that the efficacy of the medicinal material is evenly distributed to all parts of the broiler, but the process of injecting the oriental medicinal herb concentrate into the flesh of the broiler using a syringe or the like is cumbersome, and the broiler with the concentrate In the process of high-speed rotation, the texture of the broiler is deteriorated, and there is a problem in that it is not possible to remove the smell, which is the characteristic smell of broiler chicken.
본 발명의 목적은 영양성분이 풍부하게 함유되어 있으며 잡내가 없을 뿐만 아니라, 육질이 부드럽고 우수한 기호도와 식감을 나타내는 통닭을 제공하는 참나무 장작을 이용한 통닭구이의 제조방법을 제공하는 것이다.It is an object of the present invention to provide a method for producing roasted whole chicken using oak firewood, which provides a whole chicken that is rich in nutrients and has no smell, and has a soft meat quality and excellent palatability and texture.
본 발명의 목적은 생육계의 내장과 핏물을 제거하는 육계전처리단계, 상기 육계전처리단계를 통해 전처리된 육계를 숙성하는 숙성단계, 상기 숙성단계를 통해 숙성된 육계를 한약제로 이루어진 약재추출물에 침지하는 약재추출물침지단계 및 상기 약재추출물침지단계를 통해 약재추출물이 스며든 육계의 내부에 찹쌀, 마늘, 대추, 감초, 인삼 및 은행을 투입하고 참나무 장작으로 굽는 굽기단계로 이루어지는 것을 특징으로 하는 참나무 장작을 이용한 통닭구이의 제조방법을 제공함에 의해 달성된다.An object of the present invention is a broiler pretreatment step to remove the intestines and blood of a growing system, a aging step of aging the broilers pretreated through the broiler pretreatment step, and immersing the broilers aged through the aging step in a medicinal material extract made of herbal medicine. The oak firewood, characterized in that it consists of a baking step in which glutinous rice, garlic, jujube, licorice, ginseng and ginkgo are added to the inside of the broiler chicken into which the medicinal material extract has soaked through the medicinal material extract immersion step and the medicinal material extract immersion step, and baked with oak firewood. It is achieved by providing a method for producing roasted whole chicken using.
본 발명의 바람직한 특징에 따르면, 상기 육계전처리단계와 상기 숙성단계 사이에는 상기 육계전처리단계를 통해 숙성된 육계를 허브즙이 함유된 염지제에 6 내지 8시간 동안 재워두는 허브즙염지제처리단계가 더 진행되는 것으로 한다.According to a preferred feature of the present invention, between the broiler pretreatment step and the ripening step, the herbal juice salting agent treatment step of soaking the broilers aged through the broiler pretreatment step in a curing agent containing herb juice for 6 to 8 hours It is supposed to proceed further.
본 발명의 더 바람직한 특징에 따르면, 상기 허브즙은 정제수 100 중량부에 허브분쇄물 20 내지 90 중량부를 혼합한 후에 고형분을 제거하여 제조되며, 상기 허브분쇄물은 오레가노 100 중량부, 바질 50 내지 200 중량부, 로즈마리 50 내지 600 중량부로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the herbal juice is prepared by mixing 20 to 90 parts by weight of pulverized herbs in 100 parts by weight of purified water, and then removing solids, and the pulverized herb is 100 parts by weight of oregano and 50 to 200 parts by weight of basil. It shall consist of 50 to 600 parts by weight of rosemary and 50 parts by weight.
본 발명의 더욱 바람직한 특징에 따르면, 상기 숙성단계는 상기 육계전처리단계를 통해 전처리된 육계를 연잎으로 감싼 후에 2 내지 3℃의 온도에서 10 내지 15 시간 동안 저온숙성하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the aging step is made by wrapping the broiler chicken pretreated through the broiler pretreatment step with lotus leaves and then aging at low temperature for 10 to 15 hours at a temperature of 2 to 3°C.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 약재추출물침지단계는 2 내지 3시간 동안 이루어지며, 상기 약재추출물은 백출, 복룡, 감초, 숙지황, 작약, 천궁, 당귀, 황기, 대추 및 생강으로 이루어진 그룹에서 선택된 하나 이상으로 이루어진 한약제를 열수추출하여 제조되는 것으로 한다.According to an even more preferred feature of the present invention, the medicinal material extract immersion step is made for 2 to 3 hours, and the medicinal material extract is a group consisting of Baekchul, Bokryong, Licorice, Sukjihwang, Peony, Cheongung, Angelica, Astragalus, Jujube and Ginger It is to be prepared by hot water extraction of an herbal medicine consisting of one or more selected from.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 약재추출물은 정제수 100 중량부, 백출 2 내지 5 중량부, 복룡 1 내지 4 중량부, 상기 감초 0.5 내지 3 중량부, 숙지황 2 내지 5 중량부, 작약 2 내지 6 중량부, 천궁 2 내지 4 중량부, 당귀 2 내지 4 중량부, 황기 1 내지 4 중량부, 대추 2 내지 6 중량부 및 생강 2 내지 4 중량부로 이루어진 혼합물을 90 내지 100℃의 온도로 1 내지 2시간 동안 가열하여 제조되며, 상기 백출, 백출, 복룡, 감초, 숙지황, 작약, 천궁, 당귀, 황기, 대추 및 생강은 60 내지 80℃의 온도에서 덖음되는 것으로 한다.According to an even more preferred feature of the present invention, the herbal extract is 100 parts by weight of purified water, 2 to 5 parts by weight of baekchul, 1 to 4 parts by weight of bokryong, 0.5 to 3 parts by weight of licorice, 2 to 5 parts by weight of Sukjihwang, 2 peony To 6 parts by weight, 2 to 4 parts by weight of cheonggong, 2 to 4 parts by weight of Angelicae, 1 to 4 parts by weight of Astragalus, 2 to 6 parts by weight of jujube, and 2 to 4 parts by weight of ginger at a temperature of 90 to 100°C. It is prepared by heating for 2 hours, and the Baekchul, Baekchul, Bokryong, Licorice, Sukjihwang, Peony, Cheongung, Angelica, Hwanggi, Jujube and Ginger are to be roasted at a temperature of 60 to 80°C.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 약재추출물침지단계와 상기 굽기단계 사이에는 상기 약재추출물침지단계를 통해 약재추출물이 처리된 육계의 표면에 매실청이 함유된 소스를 도포하는 소스도포단계가 더 진행되며, 상기 매실청이 함유된 소스는 식초 100 중량부, 설탕 100 내지 120 중량부, 매실청 50 내지 90 중량부, 물엿 15 내지 30 중량부, 정제수 30 내지 50 중량부, 레몬 10 내지 30 중량부 및 청양고추 분말 50 내지 100 중량부로 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, between the herbal extract immersion step and the baking step, a sauce application step of applying a sauce containing plum blossom to the surface of broiler chickens treated with the herbal extract through the herbal extract immersion step is further provided. In progress, the source containing the plum chung is 100 parts by weight of vinegar, 100 to 120 parts by weight of sugar, 50 to 90 parts by weight of plum green, 15 to 30 parts by weight of starch syrup, 30 to 50 parts by weight of purified water, 10 to 30 parts by weight of lemon And 50 to 100 parts by weight of cheongyang pepper powder.
본 발명의 더욱 더 바람직한 특징에 따르면, 상기 굽기단계는 참나무 장작이 구비된 회전구이기에서 150 내지 200℃의 온도로 90 내지 150분 동안 이루어지는 것으로 한다.According to an even more preferred feature of the present invention, the burning step is to be performed for 90 to 150 minutes at a temperature of 150 to 200 ℃ in a rotating ball equipped with oak firewood.
본 발명에 따른 참나무 장작을 이용한 통닭구이의 제조방법은 영양성분이 풍부하게 함유되어 있으며 잡내가 없을 뿐만 아니라, 육질이 부드럽고 우수한 기호도와 식감을 나타내는 통닭을 제공하는 탁월한 효과를 나타낸다.The method for producing roasted whole chicken using oak firewood according to the present invention has an excellent effect of providing a whole chicken that is rich in nutrients and has no foul smell, and has a soft meat quality and excellent palatability and texture.
도 1은 본 발명의 일 실시예에 따른 참나무 장작을 이용한 통닭구이의 제조방법을 나타낸 순서도이다.
도 2는 본 발명의 다른 실시예에 따른 참나무 장작을 이용한 통닭구이의 제조방법을 나타낸 순서도이다.
도 3은 본 발명의 또 다른 실시예에 따른 참나무 장작을 이용한 통닭구이의 제조방법을 나타낸 순서도이다.
도 4은 본 발명의 또 다른 실시예에 따른 참나무 장작을 이용한 통닭구이의 제조방법을 나타낸 순서도이다.
도 5는 본 발명의 굽기단계에서 사용될 수 있는 회전구이장치를 촬영하여 나타낸 사진이다.1 is a flow chart showing a method of manufacturing roast chicken using oak firewood according to an embodiment of the present invention.
2 is a flow chart showing a method of manufacturing roast chicken using oak firewood according to another embodiment of the present invention.
Figure 3 is a flow chart showing a manufacturing method of roasted chicken using oak firewood according to another embodiment of the present invention.
Figure 4 is a flow chart showing a manufacturing method of roast chicken using oak firewood according to another embodiment of the present invention.
5 is a photograph showing a rotating roasting apparatus that can be used in the baking step of the present invention.
이하에는, 본 발명의 바람직한 실시예와 각 성분의 물성을 상세하게 설명하되, 이는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 발명을 용이하게 실시할 수 있을 정도로 상세하게 설명하기 위한 것이지, 이로 인해 본 발명의 기술적인 사상 및 범주가 한정되는 것을 의미하지는 않는다.Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, but this is for explaining in detail enough that one of ordinary skill in the art can easily implement the invention, This does not mean that the technical spirit and scope of the present invention are limited.
본 발명에 따른 참나무 장작을 이용한 통닭구이의 제조방법은 생육계의 내장과 핏물을 제거하는 육계전처리단계(S101), 상기 육계전처리단계(S101)를 통해 전처리된 육계를 숙성하는 숙성단계(S103), 상기 숙성단계(S103)를 통해 숙성된 육계를 한약제로 이루어진 약재추출물에 침지하는 약재추출물침지단계(S105) 및 상기 약재추출물침지단계(S105)를 통해 약재추출물이 스며든 육계의 내부에 찹쌀, 마늘, 대추, 감초, 인삼 및 은행을 투입하고 참나무 장작으로 굽는 굽기단계(S107)로 이루어진다.The method for producing roasted whole chicken using oak firewood according to the present invention includes a broiler pre-treatment step (S101) for removing internal organs and blood from the broiler chicken, and a aging step (S103) for aging the broiler chicken pretreated through the broiler pre-treatment step (S101). , Glutinous rice in the inside of the broiler where the medicinal material extract soaked through the medicinal material extract immersion step (S105) and the medicinal material extract immersion step (S105) in which the broiler aged through the aging step (S103) is immersed in a medicinal material extract, Garlic, jujube, licorice, ginseng and ginkgo are added and baked with oak firewood (S107).
상기 육계전처리단계(S101)는 생육계의 내장과 핏물을 제거하는 단계로, 생후 약 30일 전후의 생육계(8~10호)의 내장 뿐만 아니라, 머리 및 발 등을 제거하고, 20 내지 25℃의 물에 4 내지 6시간 동안 함침하여 핏물을 제거하는 과정으로 이루어진다.The broiler pretreatment step (S101) is a step of removing the intestines and blood of the growing system, removing not only the internal organs of the growing system (No. 8-10), but also the head and feet, etc., about 30 days after birth, and 20 to 25 It consists of a process of removing blood by impregnation in water at °C for 4 to 6 hours.
상기의 육계전처리단계(S101)를 통해 내장과 핏물이 제거된 육계는 내장이나 핏물로 인해 발생하는 잡내가 제거되는데, 함침시간이 4시간 미만이면 육계의 핏물이 완전히 제거되지 않아 잡내가 발생할 수 있으며, 함침시간이 6시간을 초과하게 되면 핏물이 제거된 후에도 계속적으로 함침을 진행하게 되는 것으로, 바람직하지 못하다. In the broilers from which the intestines and blood have been removed through the above broiler pretreatment step (S101), the odors caused by the intestines or blood are removed.If the impregnation time is less than 4 hours, the blood from the broiler is not completely removed, so odors may occur. If the impregnation time exceeds 6 hours, the impregnation continues even after the blood is removed, which is not preferable.
상기 숙성단계(S103)는 상기 육계전처리단계(S101)를 통해 전처리된 육계를 숙성하는 단계로, 상기 육계전처리단계(S101)를 통해 전처리된 육계를 연잎으로 감싼 후에 2 내지 3℃의 온도에서 10 내지 15 시간 동안 저온숙성하여 이루어진다.The aging step (S103) is a step of aging the broilers pretreated through the pretreatment step (S101), and after wrapping the broilers pretreated through the pretreatment step (S101) with lotus leaves, at a temperature of 2 to 3°C. It is made by low temperature aging for 15 hours.
상기와 같이 연잎으로 육계를 감싼 후에 저온숙성을 진행하게 되면, 육계의 육질이 부드러워질 뿐만 아니라, 잡내가 제거된다.As described above, when the broiler is wrapped with lotus leaves and then aged at a low temperature, not only the meat quality of the broiler is softened, but the smell is removed.
또한, 연잎에는 유기산, 탄닌 및 알카로이드 성분이 다량 함유되어 있는데, 상기와 같이 연잎으로 육계를 감싼 후에 저온숙성이 진행되면 육계에 잡내가 제거되고 육질이 부드러워질 뿐만 아니라, 연잎의 성분이 육계에 흡수되어 육계를 섭취하는 과정에서 콜레스테롤의 수치를 감소시키고, 지방분해 효능을 부여한다.In addition, lotus leaves contain a large amount of organic acids, tannins, and alkaloids. As described above, when the broiler is wrapped with lotus leaves and aged at low temperature, odors are removed from the broiler and the flesh is softened, and the components of the lotus leaf are absorbed by the broiler. In the process of eating broiler chickens, cholesterol levels are reduced and lipolysis is imparted.
상기 숙성단계(S103)의 온도가 2℃ 미만이거나 10시간 미만이면 육계의 숙성이 제대로 진행되지 않고, 상기 숙성단계(S103)의 온도가 3℃를 초과하거나 15시간을 초과하게 되면 육계가 변질될 수 있다.If the temperature of the aging step (S103) is less than 2°C or less than 10 hours, the aging of the broiler does not proceed properly, and if the temperature of the aging step (S103) exceeds 3°C or exceeds 15 hours, the broiler chicken will be deteriorated. I can.
상기 약재추출물침지단계(S105)는 상기 숙성단계(S103)를 통해 숙성된 육계를 한약제로 이루어진 약재추출물에 침지하는 단계로, 상기 숙성단계(S103)를 통해 숙성된 육계를 한약제로 이루어진 약재추출물에 2 내지 3시간 동안 침지하여 이루어진다.The medicinal material extract immersion step (S105) is a step of immersing the broilers aged through the aging step (S103) in a medicinal material extract consisting of herbal medicines, and the broilers aged through the aging step (S103) are immersed in a medicinal material extract consisting of medicinal herbs. It is made by soaking for 2 to 3 hours.
상기 약재추출물은 백출, 복룡, 감초, 숙지황, 작약, 천궁, 당귀, 황기, 대추 및 생강으로 이루어진 그룹에서 선택된 하나 이상으로 이루어진 한약재를 열수추출하여 제조되는데, 육계에 영양성분을 공급할 뿐만 아니라 잡내를 제거하고, 기호도를 향상시키는 역할을 한다.The herbal extract is prepared by hot water extraction of herbal medicine consisting of one or more selected from the group consisting of Baekchul, Bokryong, Licorice, Sukjihwang, Peony, Cheongung, Angelica, Hwanggi, Jujube, and Ginger. It plays a role of removing and improving preference.
이때, 상기 약재추출물은 정제수 100 중량부, 백출 2 내지 5 중량부, 복룡 1 내지 4 중량부, 상기 감초 0.5 내지 3 중량부, 숙지황 2 내지 5 중량부, 작약 2 내지 6 중량부, 천궁 2 내지 4 중량부, 당귀 2 내지 4 중량부, 황기 1 내지 4 중량부, 대추 2 내지 6 중량부 및 생강 2 내지 4 중량부로 이루어진 혼합물을 90 내지 100℃의 온도로 1 내지 2시간 동안 가열하여 제조되는 것이 바람직하며, 상기 백출, 백출, 복룡, 감초, 숙지황, 작약, 천궁, 당귀, 황기, 대추 및 생강은 60 내지 80℃의 온도에서 덖음되는 것이 더욱 바람지하다.At this time, the herbal extract is 100 parts by weight of purified water, 2 to 5 parts by weight of Baekchul, 1 to 4 parts by weight of Bokryong, 0.5 to 3 parts by weight of licorice, 2 to 5 parts by weight of Sukjihwang, 2 to 6 parts by weight of peony, 2 to Chungung Prepared by heating a mixture consisting of 4 parts by weight, Angelica 2-4 parts by weight, 1-4 parts by weight Astragalus, 2 to 6 parts by weight of jujube and 2 to 4 parts by weight of ginger, for 1 to 2 hours at a temperature of 90 to 100°C It is preferable that the Baekchul, Baekchul, Bokryong, Licorice, Sukjihwang, Peony, Cheongung, Angelica, Hwanggi, Jujube and Ginger are roasted at a temperature of 60 to 80°C.
상기의 온도로 덖음된 백출, 백출, 복룡, 감초, 숙지황, 작약, 천궁, 당귀, 황기, 대추 및 생강은 특유의 쓴맛이 제거될 뿐만 아니라, 상기의 온도와 시간 동안 열수추출을 진행하는 과정에서 유효성분의 용출량이 증가하게 된다.Baekchul, Baekchul, Bokryong, Licorice, Sukjihwang, Peony, Cheongung, Angelica, Hwanggi, Jujube, and Ginger, roasted at the above temperature, not only remove their characteristic bitter taste, but also remove hot water during the above temperature and time. The elution amount of active ingredient increases.
상기 약재추출물침지단계(S105)가 2시간 미만으로 진행되면 육계에 영양성분 공급이나 기호도 향상효과가 미미하며, 상기 약재추출물침지단계(S105)가 3시간을 초과하여 진행되면 육계의 육질이 퍽퍽해질 수 있다.If the medicinal material extract immersion step (S105) proceeds for less than 2 hours, the nutritional component supply to the broiler or the effect of improving the taste is insignificant, and if the medicinal material extract immersion step (S105) is performed for more than 3 hours, the meat quality of the broiler chicken will become thick. I can.
상기 굽기단계(S107)는 상기 약재추출물침지단계(S105)를 통해 약재추출물이 스며든 육계의 내부에 찹쌀, 마늘, 대추, 감초, 인삼 및 은행을 투입하고 참나무 장작으로 굽는 단계로, 상기 약재추출물침지단계(S105)를 통해 약재추출물이 스며든 육계의 내부에 찹쌀 100 중량부, 마늘 5 내지 10 중량부, 대추 3 내지 5 중량부, 감초 3 내지 5 중량부, 인삼 5 내지 10 중량부 및 은행 5 내지 10 중량부로 이루어진 혼합물을 투입하고 참나무 장작이 구비된 회전구이기에서 150 내지 200℃의 온도로 90 내지 150분 동안 이루어지는 것이 바람직하다.The baking step (S107) is a step of putting glutinous rice, garlic, jujube, licorice, ginseng, and ginkgo into the inside of the broiler chicken into which the medicinal material extract has permeated through the medicinal material extract immersion step (S105), and baking it with oak firewood, the medicinal material extract 100 parts by weight of glutinous rice, 5 to 10 parts by weight of garlic, 3 to 5 parts by weight of jujube, 3 to 5 parts by weight of licorice, 5 to 10 parts by weight of ginseng, and ginkgo in the inside of the broiler with the medicinal material extract through the immersion step (S105) It is preferable that a mixture consisting of 5 to 10 parts by weight is added and made for 90 to 150 minutes at a temperature of 150 to 200°C in a rotating sphere equipped with oak firewood.
상기와 같이 참나무 장작이 구비된 회전구이기에서 150 내지 200℃의 온도로 90 내지 150분 동안 육계를 굽게되면, 겉은 바삭한 식감을 나타내며, 속은 기름이 제거되어 단백하며 연한 식감을 나타낼 뿐만 아니라, 참나무 향이 배어들어 우수한 기호도를 나타내는 통닭이 제공된다. When the broiler is baked for 90 to 150 minutes at a temperature of 150 to 200°C in a rotating roaster equipped with oak firewood as described above, the outside will have a crispy texture and the inside will be removed from oil to show a protein and soft texture. Whole chicken is provided that has a scent soaked in and shows excellent preference.
상기 굽기단계(S107)의 온도가 150℃ 미만이거나 굽기단계(S107)의 시간이 90분 미만이면 육계의 겉이 바삭하게 구워지지않고, 상기 굽기단계(S107)의 온도가 200℃를 초과하거나 굽기단계(S107)의 시간이 150분을 초과하게 되면 육계의 표면이 지나치게 경화되어 통닭의 겉이 너무 딱딱하며, 탄맛이 증가하여 기호도가 저하될 수 있다.If the temperature of the baking step (S107) is less than 150°C or the time of the baking step (S107) is less than 90 minutes, the outer surface of the broiler is not baked, and the temperature of the baking step (S107) exceeds 200°C or bake If the time in step S107 exceeds 150 minutes, the surface of the broiler is excessively hardened, so that the outside of the whole chicken is too hard, and the taste of the whole chicken increases, thereby deteriorating the preference.
이때, 상기 굽기단계(S107)는 아래 도 5에 나타낸 사진과 같은 장치를 이용하거나, 한국특허등록 제20-0161839호 "숯불을 이용한 통닭구이기"에 기재된 장치 등을 이용하여 진행할 수 있다.At this time, the baking step (S107) may be performed by using a device such as the picture shown in FIG. 5 below, or by using a device described in Korean Patent Registration No. 20-0161839 "Bird Chicken Using Charcoal Fire".
또한, 상기 육계전처리단계(S101)와 상기 숙성단계(S103) 사이에는 상기 육계전처리단계(S101)를 통해 내장과 핏물을 제거된 육계를 허브즙이 함유된 염지제에 6 내지 8시간 동안 재워두는 허브즙염지제처리단계(S102)가 더 진행될 수 있다.In addition, between the broiler pre-treatment step (S101) and the aging step (S103), the broiler chicken from which the intestines and blood have been removed through the broiler pre-treatment step (S101) is soaked in a curing agent containing herbal juice for 6 to 8 hours. Herb juice salting agent treatment step (S102) may be further proceed.
상기 허브즙이 함유된 염지제는 소금 100 중량부, 후추 10 내지 80 중량부, 청양초 조미분말 200 내지 1000 중량부, 청주 500 내지 3000 중량부, 상기 허브즙 500 내지 1000 중량부를 혼합하여 제조되는데, 육계에 간을 제공하여 감칠맛이 향상된 통닭을 제공하는 역할을 한다.The curing agent containing the herbal juice is prepared by mixing 100 parts by weight of salt, 10 to 80 parts by weight of pepper, 200 to 1000 parts by weight of seasoned green candle powder, 500 to 3000 parts by weight of sake, 500 to 1000 parts by weight of the herbal juice, It serves to provide a whole chicken with improved umami by providing liver to broilers.
이때, 상기 허브즙은 정제수 100 중량부에 허브분쇄물 20 내지 90 중량부를 혼합한 후에 고형분을 제거하여 제조되며, 상기 허브분쇄물은 오레가노 100 중량부, 바질 50 내지 200 중량부, 로즈마리 50 내지 600 중량부로 이루어지는데, 육계 특유의 누린내나 잡냄새를 제거하며 풍미감을 향상시켜주는 역할을 한다.At this time, the herbal juice is prepared by mixing 20 to 90 parts by weight of the herbal pulverized material to 100 parts by weight of purified water and then removing the solid content, and the herbal pulverized product is 100 parts by weight of oregano, 50 to 200 parts by weight of basil, 50 to 600 parts by weight of rosemary. It is made up of parts by weight, and it serves to improve the flavor by removing the smell or smell peculiar to broilers.
상기, 오레가노와 바질 및 로즈마리는 천연 상태에서 건조하지 않은 것을 사용하는 것이 좋으며, 잎, 줄기 또는 잔가지를 사용하는 것이 좋다. 건조된 상태의 오레가노와 바질 및 로즈마리를 사용할 경우에는 분쇄물을 물과 혼합하고 5 내지 24시간 동안 4 내지 40℃에서 반응시켜 사용하는 것이 바라직하다.It is preferable to use oregano, basil, and rosemary that are not dried in their natural state, and leaves, stems or twigs are preferable. When using dried oregano, basil, and rosemary, it is preferable to mix the pulverized product with water and react at 4 to 40° C. for 5 to 24 hours.
상기 허브즙염지제처리단계(S102)가 6시간 미만으로 진행되면 육계에 허브즙염지제가 제대로 스며들지못하고, 상기 허브즙염지제처리단계(S102) 8시간을 초과하게 진행되면 육계의 육질이 저하될 수 있다.If the herbal juice salting agent treatment step (S102) proceeds for less than 6 hours, the herb juice salting agent does not properly soak into the broiler chickens, and when the herbal juice salting agent treatment step (S102) exceeds 8 hours, the meat quality of the broiler is lowered. Can be.
또한, 상기 약재추출물침지단계(S105)와 상기 굽기단계(S107) 사이에는 상기 약재추출물침지단계(S105)를 통해 약재추출물이 처리된 육계의 표면에 매실청이 함유된 소스를 도포하는 소스도포단계(S106)가 더 진행될 수 있다.In addition, between the medicinal material extract immersion step (S105) and the baking step (S107), the medicinal material extract immersion step (S105) to the surface of the broiler chickens treated with the medicinal material extract, a sauce application step of applying a sauce containing plum blossom ( S106) may proceed further.
이때, 상기 매실청이 함유된 소스는 식초 100 중량부, 설탕 100 내지 120 중량부, 매실청 50 내지 90 중량부, 물엿 15 내지 30 중량부, 정제수 30 내지 50 중량부, 레몬 10 내지 30 중량부 및 청양고추 분말 50 내지 100 중량부로 이루어지는데, 상기와 같이 성분으로 이루어지는 매실청이 함유된 소스를 육계의 표면에 도포하게 되면 육계의 잡냄새가 제가될 뿐만 아니라, 새콤 달콤한 맛, 매콤한 맛 및 고소한 맛이 부가되어 통닭의 기호도가 매우 향상될 수 있다.At this time, the source containing the plum cheongsam 100 parts by weight of vinegar, 100 to 120 parts by weight of sugar, 50 to 90 parts by weight of plum cheong, 15 to 30 parts by weight of starch syrup, 30 to 50 parts by weight of purified water, 10 to 30 parts by weight of lemon, and It consists of 50 to 100 parts by weight of cheongyang pepper powder, and when the sauce containing plum chung consisting of ingredients as described above is applied to the surface of the broiler, not only does the unpleasant smell of the broiler be eliminated, but also the sweet and sour taste, spicy taste, and savory taste In addition, the taste of whole chicken can be greatly improved.
특히, 상기 매실청은 새콤달콤한 맛을 부가하여 통닭의 기호도를 향상시킬 뿐만 아니라 육질을 연하게 하며, 보존성을 향상시켜 쉽게 변질되는 것을 억제하고 통닭의 소화를 돕는 역할을 한다. In particular, the plum-cheong serves not only to improve the palatability of whole chickens by adding a sweet and sour taste, but also to soften the meat quality, and to improve preservability to inhibit easily deterioration and to help digestion of whole chickens.
이하에서는, 개시된 참나무 장작을 이용한 통닭구이의 제조방법 및 그 제조방법을 통해 제조된 통닭구이의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, a method of manufacturing roast chicken using oak firewood and properties of roast chicken manufactured through the manufacturing method will be described with reference to examples.
<제조예 1> 약재추출물의 제조<Preparation Example 1> Preparation of herbal extract
백출, 백출, 복룡, 감초, 숙지황, 작약, 천궁, 당귀, 황기, 대추 및 생강을 70℃의 온도에서 5분 동안 덖음한 후에 정제수 100 중량부에 백출 3.5 중량부, 복룡 2.5 중량부, 상기 감초 2 중량부, 숙지황 3.5 중량부, 작약 4.5 중량부, 천궁 3 중량부, 당귀 3 중량부, 황기 2.5 중량부, 대추 4 중량부 및 생강 3 중량부를 혼합하고, 95℃의 온도로 90분 동안 가열하여 약재추출물을 제조하였다.Baekchul, Baekchul, Bokryong, Licorice, Sukjihwang, Peony, Cheongung, Angelica, Astragalus, Jujube and Ginger are roasted for 5 minutes at a temperature of 70°C, and then to 100 parts by weight of purified water, 3.5 parts by weight of Baekchul, 2.5 parts by weight of Bokryong, the licorice 2 parts by weight, 3.5 parts by weight of Sukjihwang, 4.5 parts by weight of peony, 3 parts by weight of cheonggung, 3 parts by weight of Angelica, 2.5 parts by weight of Astragalus, 4 parts by weight of jujube and 3 parts by weight of ginger were mixed and heated at 95°C for 90 minutes Thus, a herbal extract was prepared.
<제조예 2> 허브즙이 함유된 염지제의 제조<Preparation Example 2> Preparation of a curing agent containing herbal juice
소금 100 중량부, 후추 45 중량부, 청양초 조미분말 600 중량부, 청주 1500 중량부, 허브즙{정제수 100 중량부와 허브분쇄물(오레가노 100 중량부, 바질 120 중량부 및 로즈마리 300 중량부) 50 중량부} 750 중량부를 혼합하여 허브즙이 함유된 염지제를 제조하였다.100 parts by weight of salt, 45 parts by weight of pepper, 600 parts by weight of seasoned green candle powder, 1500 parts by weight of sake, herbal juice (100 parts by weight of purified water and pulverized herbs (100 parts by weight of oregano, 120 parts by weight of basil and 300 parts by weight of rosemary) 50 Parts by weight} 750 parts by weight were mixed to prepare a curing agent containing herbal juice.
<제조예 3> 매실청이 함유된 소스의 제조<Preparation Example 3> Preparation of a sauce containing plum green
식초 100 중량부, 설탕 110 중량부, 매실청 70 중량부, 물엿 25 중량부, 정제수 40 중량부, 레몬 20 중량부 및 청양고추 분말 75 중량부를 혼합하여 매실청이 함유된 소스를 제조하였다.100 parts by weight of vinegar, 110 parts by weight of sugar, 70 parts by weight of plum green, 25 parts by weight of starch syrup, 40 parts by weight of purified water, 20 parts by weight of lemon and 75 parts by weight of cheongyang pepper powder were mixed to prepare a sauce containing plum green.
<실시예 1><Example 1>
생육계의 내장, 머리 및 발을 제거한 후에, 22℃의 물에 5시간 동안 함침하여 핏물을 제거하고, 핏물이 제거된 육계를 연잎으로 싼 후에 밀봉하고, 2.5℃의 온도에서 12 시간 동안 저온숙성하고, 숙성된 육계를 상기 제조예 1을 통해 제조된 약재추출물에 150분 동안 침지하고, 약채추출물에 침지되었던 육계의 내부에 찹쌀 100 중량부, 마늘 7 중량부, 대추 4 중량부, 감초 4 중량부, 인삼 7 중량부 및 은행 7 중량부로 이루어진 혼합물을 투입한 후에 참나무 장작이 구비된 회전구이기에서 180℃의 온도로 120분 동안 가열하여 참나무 장작을 이용한 통닭을 제조하였다.After removing the viscera, head and feet of the broiler, it is impregnated with water at 22°C for 5 hours to remove blood, wrap the removed broiler with lotus leaves and seal it, and aging at a temperature of 2.5°C for 12 hours And, the aged broiler is immersed in the herbal extract prepared through Preparation Example 1 for 150 minutes, and 100 parts by weight of glutinous rice, 7 parts by weight of garlic, 4 parts by weight of jujube, 4 parts by weight of licorice in the inside of the broiler that has been immersed in the herbal extract After adding a mixture consisting of parts, 7 parts by weight of ginseng and 7 parts by weight of ginkgo, it was heated in a rotating grill equipped with oak firewood for 120 minutes at a temperature of 180°C to prepare whole chickens using oak firewood.
<실시예 2><Example 2>
상기 실시예 1과 동일하게 진행하되, 핏물이 제거된 육계를 상기 제조예 2를 통해 제조된 허브즙이 함유된 염지제에 7시간 동안 재워 참나무 장작을 이용한 통닭을 제조하였다.Proceed in the same manner as in Example 1, but the broiler from which blood was removed was marinated in a curing agent containing herbal juice prepared in Preparation Example 2 for 7 hours to prepare whole chicken using oak firewood.
<실시예 3><Example 3>
상기 실시예 1과 동일하게 진행하되, 약재추출물에 침지되었던 육계의 표면에 상기 제조예 3을 통해 제조된 매실청이 함유된 소스를 도포하여 참나무 장작을 이용한 통닭을 제조하였다.Proceed in the same manner as in Example 1, but a whole chicken using oak firewood was prepared by applying a sauce containing plum-cheong prepared in Preparation Example 3 to the surface of broiler chickens that were immersed in the herbal extract.
<실시예 4><Example 4>
상기 실시예 1과 동일하게 진행하되, 핏물이 제거된 육계를 상기 제조예 2를 통해 제조된 허브즙이 함유된 염지제에 7시간 동안 재우고, 약재추출물에 침지되었던 육계의 표면에 상기 제조예 3을 통해 제조된 매실청이 함유된 소스를 도포하여 참나무 장작을 이용한 통닭을 제조하였다.Proceed in the same manner as in Example 1, except that the broiler from which blood was removed was immersed in a curing agent containing the herbal juice prepared through Preparation Example 2 for 7 hours, and the surface of the broiler chicken was immersed in the herbal extract. A whole chicken was prepared using oak firewood by applying a sauce containing plum-cheong prepared through the method.
<비교예 1><Comparative Example 1>
생육계의 내장, 머리 및 발을 제거한 후에, 육계의 내부에 찹쌀 100 중량부, 마늘 7 중량부, 대추 4 중량부, 감초 4 중량부, 인삼 7 중량부 및 은행 7 중량부로 이루어진 혼합물을 투입한 후에 참나무 장작이 구비된 회전구이기에서 180℃의 온도로 120분 동안 가열하여 참나무 장작을 이용한 통닭을 제조하였다.After removing the viscera, head and feet of the broiler, a mixture consisting of 100 parts by weight of glutinous rice, 7 parts by weight of garlic, 4 parts by weight of jujube, 4 parts by weight of licorice, 7 parts by weight of ginseng and 7 parts by weight of ginkgo was added to the inside of the broiler chicken. Afterwards, a whole chicken was prepared using oak firewood by heating at 180°C for 120 minutes in a rotating grill equipped with oak firewood.
상기 실시예 1 내지 4 및 비교예 1을 통해 제조된 참나무 장작을 이용한 통닭의 맛, 식감, 향 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, texture, aroma, and overall acceptability of whole chicken using oak firewood prepared through Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 1 below.
{단, 통닭구이의 맛, 식감, 향 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내었다.{However, the taste, texture, aroma, and overall acceptability of grilled chicken were averaged after 50 test subjects were surveyed on a 5-point scale.
5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: normal, 2 points: bad, 1 point: very bad}
<표 1><Table 1>
상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 통닭은 비교예 1을 통해 제조된 통닭에 비해, 맛, 식감, 향 및 전체적인 기호도가 월등하게 향상되는 것을 알 수 있다.As shown in Table 1, it can be seen that the whole chicken prepared through Examples 1 to 4 of the present invention is significantly improved in taste, texture, aroma and overall preference compared to the whole chicken prepared through Comparative Example 1.
따라서, 본 발명에 따른 참나무 장작을 이용한 통닭구이의 제조방법은 영양성분이 풍부하게 함유되어 있으며 잡내가 없을 뿐만 아니라, 육질이 부드럽고 우수한 기호도와 식감을 나타내는 통닭을 제공한다.Accordingly, the method for producing roasted whole chicken using oak firewood according to the present invention provides a whole chicken that is rich in nutrients and has no foul smell, and has a soft meat quality and excellent palatability and texture.
S101 ; 육계전처리단계
S102 ; 허브즙염지제처리단계
S103 ; 숙성단계
S105 ; 약재추출물침지단계
S106 ; 소스도포단계
S107 ; 굽기단계S101; Broiler pretreatment step
S102; Herb juice salting agent treatment step
S103; Ripening stage
S105; Medicinal material extract immersion step
S106; Source application stage
S107; Burning step
Claims (8)
상기 육계전처리단계를 통해 전처리된 육계를 숙성하는 숙성단계;
상기 숙성단계를 통해 숙성된 육계를 한약제로 이루어진 약재추출물에 침지하는 약재추출물침지단계; 및
상기 약재추출물침지단계를 통해 약재추출물이 스며든 육계의 내부에 찹쌀, 마늘, 대추, 감초, 인삼 및 은행을 투입하고 참나무 장작으로 굽는 굽기단계;로 이루어지며,
상기 약재추출물침지단계는 2 내지 3시간 동안 이루어지고,
상기 약재추출물은 정제수 100 중량부, 백출 2 내지 5 중량부, 복룡 1 내지 4 중량부, 상기 감초 0.5 내지 3 중량부, 숙지황 2 내지 5 중량부, 작약 2 내지 6 중량부, 천궁 2 내지 4 중량부, 황기 1 내지 4 중량부, 대추 2 내지 6 중량부 및 생강 2 내지 4 중량부로 이루어진 혼합물을 90 내지 100℃의 온도로 1 내지 2시간 동안 가열하여 제조되며,
상기 백출, 복룡, 감초, 숙지황, 작약, 천궁, 황기, 대추 및 생강은 60 내지 80℃의 온도에서 덖음되고,
상기 약재추출물침지단계와 상기 굽기단계 사이에는 상기 약재추출물침지단계를 통해 약재추출물이 처리된 육계의 표면에 매실청이 함유된 소스를 도포하는 소스도포단계가 더 진행되며,
상기 매실청이 함유된 소스는 식초 100 중량부, 설탕 100 내지 120 중량부, 매실청 50 내지 90 중량부, 물엿 15 내지 30 중량부, 정제수 30 내지 50 중량부, 레몬 10 내지 30 중량부 및 청양고추 분말 50 내지 100 중량부로 이루어지는 것을 특징으로 하는 참나무 장작을 이용한 통닭구이의 제조방법.
Broiler pre-treatment step of removing internal organs and blood from the growing system;
A ripening step of aging the broilers pretreated through the broiler pretreatment step;
A medicinal material extract immersion step of immersing the broilers aged through the aging step in a medicinal material extract made of medicinal herbs; And
It consists of a baking step of putting glutinous rice, garlic, jujube, licorice, ginseng and ginkgo biloba into the inside of the broiler chicken with the medicinal material extract through the immersion step of the medicinal material extract and baking it with oak firewood,
The herbal extract immersion step is made for 2 to 3 hours,
The herbal extract is 100 parts by weight of purified water, 2 to 5 parts by weight of Baekchul, 1 to 4 parts by weight of Bokryong, 0.5 to 3 parts by weight of licorice, 2 to 5 parts by weight of Sukjihwang, 2 to 6 parts by weight of peony, 2 to 4 parts by weight of Chungoong It is prepared by heating a mixture consisting of 1 to 4 parts by weight of Astragalus, 2 to 6 parts by weight of jujube and 2 to 4 parts by weight of ginger at a temperature of 90 to 100° C. for 1 to 2 hours,
The Baekchul, Bokryong, Licorice, Sukjihwang, Peony, Cheongung, Hwanggi, Jujube and Ginger are roasted at a temperature of 60 to 80°C,
Between the medicinal material extract immersion step and the baking step, a sauce application step of applying a sauce containing plum green to the surface of the broiler chickens treated with the medicinal material extract through the medicinal material extract immersion step is further performed,
The source containing the plum chung is 100 parts by weight of vinegar, 100 to 120 parts by weight of sugar, 50 to 90 parts by weight of plum cheong, 15 to 30 parts by weight of starch syrup, 30 to 50 parts by weight of purified water, 10 to 30 parts by weight of lemon and green pepper Method for producing roast chicken using oak firewood, characterized in that consisting of 50 to 100 parts by weight of powder.
상기 육계전처리단계와 상기 숙성단계 사이에는 상기 육계전처리단계를 통해 내장과 핏물이 제거된 육계를 허브즙이 함유된 염지제에 6 내지 8시간 동안 재워두는 허브즙염지제처리단계가 더 진행되는 것을 특징으로 하는 참나무 장작을 이용한 통닭구이의 제조방법.
The method according to claim 1,
Between the broiler pretreatment step and the ripening step, the herbal juice salting agent treatment step of placing the broiler from which the intestines and blood has been removed through the broiler pretreatment step for 6 to 8 hours in a curing agent containing herb juice is further proceeded. A method for producing roasted whole chicken using oak firewood, characterized in that.
상기 허브즙은 정제수 100 중량부에 허브분쇄물 20 내지 90 중량부를 혼합한 후에 고형분을 제거하여 제조되며,
상기 허브분쇄물은 오레가노 100 중량부, 바질 50 내지 200 중량부, 로즈마리 50 내지 600 중량부로 이루어지는 것을 특징으로 하는 참나무 장작을 이용한 통닭구이의 제조방법.
The method according to claim 2,
The herbal juice is prepared by mixing 20 to 90 parts by weight of pulverized herbs in 100 parts by weight of purified water and then removing the solid content,
The herbal pulverized product is a method for producing roasted whole chicken using oak firewood, characterized in that consisting of 100 parts by weight of oregano, 50 to 200 parts by weight of basil, and 50 to 600 parts by weight of rosemary.
상기 숙성단계는 상기 육계전처리단계를 통해 전처리된 육계를 연잎으로 감싼 후에 2 내지 3℃의 온도에서 10 내지 15 시간 동안 저온숙성하여 이루어지는 것을 특징으로 하는 참나무 장작을 이용한 통닭구이의 제조방법.
The method according to claim 1,
The aging step is a method for producing roast chicken using oak firewood, characterized in that the broiler chickens pretreated through the broiler pretreatment step are wrapped with lotus leaves and then aged at a low temperature for 10 to 15 hours at a temperature of 2 to 3°C.
상기 굽기단계는 참나무 장작이 구비된 회전구이기에서 150 내지 200℃의 온도로 90 내지 150분 동안 이루어지는 것을 특징으로 하는 참나무 장작을 이용한 통닭구이의 제조방법.The method according to claim 1,
The baking step is a method of producing roasted chicken using oak firewood, characterized in that it is made for 90 to 150 minutes at a temperature of 150 to 200 ℃ in a rotating grill equipped with oak firewood.
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| KR100357446B1 (en) * | 2000-09-18 | 2002-10-19 | 김연기 | Cooking method of an instant roast spring chicken |
| KR101579242B1 (en) * | 2015-04-30 | 2015-12-21 | 주식회사 계림원에프앤비 | Method for cooking a chicken with a overcooked rice |
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| KR20060025114A (en) * | 2005-01-07 | 2006-03-20 | 박준식 | Functional fowl containing a lotus leaf ingredient |
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| KR100357446B1 (en) * | 2000-09-18 | 2002-10-19 | 김연기 | Cooking method of an instant roast spring chicken |
| KR101579242B1 (en) * | 2015-04-30 | 2015-12-21 | 주식회사 계림원에프앤비 | Method for cooking a chicken with a overcooked rice |
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