KR102270762B1 - Production method of chicken containing seafood - Google Patents

Abstract

According to an embodiment of the present invention, disclosed are a chicken mixed with a small octopus and a squid and a manufacturing method thereof including the steps of: preparing a chicken and seafood; and adding and mixing sauce liquid and the chicken to season the chicken, wherein the seafood includes at least one of a squid, a small octopus, an octopus, a shrimp, a conch, and a clam.

Description

Chicken tossed with octopus and squid and a manufacturing method thereof {Production method of chicken containing seafood}

The present invention relates to chicken marinated with octopus and squid and a method for producing the same, and more particularly, seafood such as squid, octopus, whole octopus, shrimp, conch and shellfish is fried together with salted ground beef and fried chicken and the outer surface of the chicken It is a chicken tossed with octopus and squid that embodies the shape of a chicken by coating seafood on it and a manufacturing method thereof.

In general, chicken is a nutritious food that has been used for a long time. In particular, chicken has a high protein content and essential fatty acid content, but a low fat content and low calorie compared to other meats, so it is recognized as an excellent health food.

In addition, chicken is inexpensive compared to other meats, cooks quickly, and because of its soft meat quality, not only has a high digestibility but also has a soft flavor, so it is excellent in harmony with other spices and foods.

Various cooking methods have been developed for such chicken to satisfy the taste buds of people of various classes, including children, men and women, and the elderly.

Chicken is the most representative food using chicken, and chicken is commonly used to refer to food that is fried in a fried chicken. There are several ways to cook chicken, such as frying the chicken in oil, cooking the chicken using electricity or charcoal, and steaming it.

However, the conventional chicken cooking method only takes the form of absorbing sub-ingredients or applying seasoning ingredients to the chicken during the chicken cooking process, but does not deviate significantly from the existing chicken cooking method. There was a problem in satisfying the needs of consumers.

Since the contents described in the above-mentioned background are only written for understanding the background of the present invention, it may include contents other than those already known to those skilled in the art.

Korean Patent No. 10-1389274

The present invention relates to chicken marinated with octopus and squid and a method for producing the same, and more particularly, seafood such as squid, octopus, whole octopus, shrimp, conch and shellfish is fried together with salted ground beef and fried chicken and the outer surface of the chicken We want to provide chicken with octopus and squid, which embodies an integral shape with chicken by coating seafood on it, and a method for manufacturing the same.

Octopus, squid marinated chicken and its manufacturing method according to an embodiment of the present invention comprises the steps of preparing chicken and seafood; and adding and mixing ground liver liquid and chicken to season the chicken, wherein the seafood includes at least one of squid, octopus, octopus, shrimp, conch and clams.

In one embodiment, adding seafood to a mixing device and mixing with the seasoned chicken; adding powder to the mixing device to mix the chicken and seafood; removing the oil after frying the powdered chicken and seafood for 5 to 7 minutes; Putting a certain amount of soy sauce in a cooking container and heating for 30 to 50 seconds; and adding the heated soy sauce to a mixing device, adding the fried chicken and seafood, and then mixing; including, wherein 60 g to 80 g of the ground seasoning solution is used, and the powder is 20 g to 30 g is used, the soy sauce uses 200 g to 300 g, the seafood uses 100 g to 200 g, and the base seasoning solution is 47 to 49 parts by weight of onion, 29 to 31 parts by weight of garlic, 16 to 18 parts by weight of salt relative to the total weight. part, ginger 1-2 parts by weight, pepper 1-2 parts by weight, and miwon 1-2 parts by weight, the soy sauce is purified water, sugar, mixed soy sauce, starch syrup, cooking sugar, processed fruits and vegetables, onion, green onion, modified starch , meat extract processed products, pear-concentrated juice, garlic, red pepper powder, processed sugar products, synthetic fragrances, toasted onion powder, sesame powder, ginger powder, black pepper powder and complex seasoning foods, and the mixed soy sauce is acid-decomposed soy sauce Brewed soy sauce, sea salt, starch syrup and gin base are included, the synthetic flavor includes charcoal-flavored synthetic flavor, Ssanghwa-hyang synthetic flavor, and smoke-flavored synthetic flavor, and the powder includes corn starch, curry, refined salt, corn flour, and pepper. , Red pepper powder is included, and the mixing device includes: a hopper for putting chicken pieces; a salting solution outer container installed at the lower end of the hopper, providing a space for salting of raw chicken pieces supplied from the hopper, and having an opening formed on one side; a brine solution supply cylinder for supplying the brine solution to the inside of the brine solution outer cylinder; a stirring module positioned to move along the longitudinal direction inside the brine solution outer cylinder; a rotary transfer module for transferring the raw chicken pieces to be salted by the salting liquid supplied from the salting liquid supply tank by rotating and reciprocating the stirring module, and for discharging the finished raw chicken pieces through the opening; and a door installed so as to be able to open and close at the opening of the brine solution outer cylinder, wherein the brine solution supply cylinder includes an upper pipe formed at a lower portion of the brine solution supply cylinder; and a lower pipe connected to the lower part of the hopper; and an opening/closing module formed between the upper pipe and the lower pipe to open and close the supply of the salting solution, wherein the opening/closing module is coupled to the upper end of the lower pipe through a through hole formed in the central region, The housing further includes a contact part detachably attached to the upper pipe through a vertical reciprocating motion along the outer circumferential surface of the lower pipe, wherein the contact part is formed of a frame having a shape corresponding to the shape of the upper pipe; a pad portion formed of an elastic material and installed inside the housing; a circular through portion formed by penetrating the pad portion in a vertical direction in a cylindrical shape; a first coupling module connected to one side of the circular through-hole and installed in close contact with the upper pipe as the upper pipe is inserted through the circular through-hole to fasten the upper pipe; a second coupling module spaced apart from the first coupling module and installed to be connected to the circular through-hole, and in close contact with the upper pipe as the upper pipe is inserted through the circular through-hole to fasten the upper pipe; and the first coupling module and the second coupling module are spaced apart from each other and connected to the circular through-hole, and as the upper pipe is inserted through the circular through-hole, it is in close contact with the upper pipe to fasten the upper pipe. 3 coupling module;

According to one aspect of the present invention, it relates to chicken marinated with octopus and squid and a method for manufacturing the same, and more particularly, seafood such as squid, octopus, whole octopus, shrimp, conch and shellfish is prepared by using salted raw chicken and frying powder. It is effective to provide octopus and squid marinated chicken that are fried together and coated with seafood to form a single shape with chicken, and a manufacturing method thereof.

In addition, according to the present invention, seafood such as squid and octopus is cooked together with chicken, and by ingesting various nutrients according to the efficacy of seafood as the seafood is naturally consumed in the process of eating chicken, the unique taste and flavor of chicken and seafood It has the effect of improving the health of consumers while enjoying the food.

1 is a flowchart illustrating a chicken marinated with octopus, squid and a method for manufacturing the same according to an embodiment of the present invention.
2 to 4 show a mixing apparatus according to an embodiment of the present invention.
5 is a view showing an opening/closing module according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0010] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS [0023] Reference is made to the accompanying drawings, which show by way of illustration specific embodiments in which the invention may be practiced. These embodiments are described in sufficient detail to enable those skilled in the art to practice the present invention. It should be understood that the various embodiments of the present invention are different but need not be mutually exclusive. For example, certain shapes, structures, and characteristics described herein with respect to one embodiment may be embodied in other embodiments without departing from the spirit and scope of the invention. In addition, it should be understood that the location or arrangement of individual components within each disclosed embodiment may be changed without departing from the spirit and scope of the present invention. Accordingly, the detailed description set forth below is not intended to be taken in a limiting sense, and the scope of the invention, if properly described, is limited only by the appended claims, along with all scope equivalents to those claimed. Like reference numerals in the drawings refer to the same or similar functions throughout the various aspects.

1 is a flowchart illustrating a chicken marinated with octopus, squid and a method for manufacturing the same according to an embodiment of the present invention.

Referring to FIG. 1 , first, a step (S100) of preparing ingredients for preparing chicken and seafood, etc. is performed. Ingredients include chicken, ground liver, powder, soy sauce, and seafood. Here, the seafood includes at least one of squid, octopus, octopus, shrimp, conch, and clams, and may include various seafood in addition to the above-mentioned seafood. In addition, according to the embodiment, it is not limited to seafood, and various kinds of ingredients such as beef, pork, vegetables, and fruits may be included. The chicken is preferably a chicken with bones, and the size of the chicken or the presence or absence of bones can be variously modified without being limited. It is also possible to select and use a plurality of different specific parts. The base seasoning is a basic seasoning for chickens, and in one embodiment, approximately 70 g may be used based on the number of bone chickens No. 12, which is the standard of the size of chickens. Ground liquor is a sterilized sauce, and its composition is 47 to 49 parts by weight of onion, 29 to 31 parts by weight of garlic, 16 to 18 parts by weight of salt, 1 to 2 parts by weight of ginger, 1 to 2 parts by weight of pepper, It may consist of 1 to 2 parts by weight of Miwon, preferably 48.30% onion, 30.19% garlic, 16.98% salt, 1.51% ginger, 1.51% pepper, 1.51% Miwon. The powder may be a batter for frying chicken, and the composition may include corn starch, curry, refined salt, corn flour, pepper, red pepper powder, Mix-B (other processed products), and the curry is flour, dextrin and curry powder. It may be composed of , and curry bun may be composed of turmeric and coriander. The amount of powder used may be 20g to 30g based on 1 number of bone chickens No. 12, preferably 25g. The soy sauce is mixed with the fried chicken to cover the surface, and its composition is purified water, sugar, mixed soy sauce, starch syrup, cooking sugar, processed fruits and vegetables, onion, green onion, modified starch, processed meat extract, pear-concentrated juice, garlic, Red pepper powder, processed sugar products, synthetic flavoring, toasted onion powder, sesame powder, ginger powder, black pepper powder, and complex seasonings may be included. Here, 12.35% of the mixed soy sauce may be used based on the whole soy sauce, and the composition of the mixed soy sauce may be composed of acid-decomposed soy sauce, brewed soy sauce, sea salt, starch syrup, and gin base. And cooking sugar can be raw sugar and oligosaccharide, processed fruits and vegetables can be apples or pears, or both apples and pears, and synthetic flavorings can be male non-scented synthetic fragrances, ssanghwa-hyang synthetic fragrances, and smoked synthetic fragrances. The amount of soy sauce used may be 200g to 300g, preferably 250g, based on 1 number of bone chickens No. 12. After washing, the seafood used in the present invention is cut at regular intervals at right angles or oblique lines in the longitudinal or width direction to make various shapes, and the amount used may be 100 g to 200 g based on 1 number of bone chickens No. 12, but the type of seafood and The amount used may be increased or decreased according to the condition and necessity of the food.

Subsequently, after the step (S100) of preparing the chicken and seafood is performed, approximately 70 g of the prepared ground liver solution is added, and 1 number of boneless chickens No. 12 is decomposed into each part, put together in a mixing device, and mixed, and the ground seasoning solution is added to the chicken. A step (S200) of allowing this to permeate is performed. In this case, an aging process step of storing under a predetermined temperature for a predetermined time may be further added.

Subsequently, when the seasoning is soaked into the chicken, the prepared seafood is put into the mixing device in which the seasoned chicken is accommodated, and then mixed so that the seasoning is performed on each seafood together with the seasoned chicken (S300) is performed.

Subsequently, a step (S400) of mixing approximately 25 g of the powder is added to the mixing device in which the chicken and seafood are seasoned and accommodated, and then rubbed evenly throughout the mixture (S400).

Subsequently, the step (S500) of frying the powder coated chicken and seafood for about 6 minutes after the oil is accommodated in the cauldron heated to an appropriate temperature is performed. At this time, it is preferable to cook while stirring using a cooking tool such as tongs so that the chicken pieces or seafood do not stick to each other. And the frying step (S500) includes a process of removing the oil from the chicken and seafood by using the oil removal net after frying to pick up the chicken and seafood from the oil or shake off the oil.

Meanwhile, the soy sauce needs to be heated before mixing the fried chicken and seafood with the soy sauce. Heating is performed by putting about 250 g of soy sauce inside a cooking container such as a wok or a frying pan and heating for about 30 to 50 seconds using a constant heat (S600).

After that, the heated soy sauce is put in the mixing device, the chicken and seafood from which the oil has been removed are put together and then evenly mixed (S700) is performed.

2 to 4 show a mixing apparatus according to an embodiment of the present invention.

The mixing device 100 includes a hopper 110 , a brine solution outer cylinder 120 , a brine solution supply cylinder 130 , a stirring module 140 , a rotary transfer module 150 , a door 160 and a seafood supply cylinder 170 ). may include.

The hopper 110 is for inserting raw chicken pieces obtained by cutting raw chicken into several pieces to form a sheath. In order to facilitate the input of raw chicken pieces, the hopper 110 may be formed to become narrower toward the lower opening side.

The salt solution outer cylinder 120 is installed at the lower end of the hopper 110 , and may have a cylindrical shape connected to the lower end of the hopper 110 so as to be horizontal. The salting solution outer cylinder 120 provides a space for salting the raw chicken pieces supplied from the hopper 110, and an opening 121 that is opened and closed by the door 160 is formed on one side, and the inside for preserving the salting solution Provide a space, and use the rotation of the stirring module 140 to be described later and the weight of the raw chicken pieces so that the raw chicken pieces and the salting solution are in continuous contact inside, so as to remove the unique smell of raw chickens, blood and impurities. Let it taste like chicken.

The salting solution supply cylinder 130 stores the salting solution, and supplies the salting solution to the inside of the salting solution outer cylinder 120 . The salting solution supply tube 130 may be installed on the top of the mixing device 100 together with the hopper 110, and through the pipe 131 connected from the bottom to the bottom of the hopper 110, the salting solution by its own weight. may be supplied, and an opening/closing module 132 for opening and closing the supply of the salt solution to the pipe 131 may be installed. Here, the opening/closing module 132 may have a configuration in which opening and closing and vertical movement are controlled by a controller (not shown). In one embodiment, the pipe 131 is formed between the upper pipe formed in the lower part of the salting solution supply tank, the lower pipe connected to the lower part of the hopper, and the upper pipe and the lower pipe, to open and close the supply of the salting solution It can be implemented as an opening/closing module for

The stirring module 140 is positioned to be movable along the longitudinal direction on the inside of the salt solution outer cylinder 120, for example, a shaft member 141, a pair of rotating diaphragms 142, 143, a plurality of rotating blades 144. , and a pressing and expanding member 145 may be included.

The shaft member 141 is connected to the rotational transfer module 150, and may be fixed to a lead screw 151 of the rotational transfer module 150 to be described later as an example by means of a shaft joint. The rotary diaphragms 142 and 143 are formed as a pair and are fixed by welding, bolting, or fitting so as to be orthogonal to both sides of the shaft member 141, respectively, and are made of a disk and serve to transport raw chicken pieces positioned between each other in the horizontal direction. do In addition, any one or both of the rotary diaphragms 142 and 143 promote the capillary phenomenon and osmotic pressure in raw chicken pieces through compression and expansion on the inside of the brine solution outer tube 120 to use an artificial soaking phenomenon by an external force, For this purpose, for example, it may be made of a piston. Therefore, when the stirring module 140 reciprocates along the longitudinal direction on the inside of the salting solution outer cylinder 120, the rotary diaphragms 142 and 143 compress and decompress the inside of the salting solution outer cylinder 120 by repeating compression and decompression (expansion) of raw chicken. Through the osmotic action on the pieces, the brine solution is properly permeated. At this time, when the compression is released by the rotary diaphragms 142 and 143, the air is introduced through the lower opening of the hopper 110 so that the compression is smoothly released. The rotary blade 144 is made of a plurality and has a smaller diameter than the rotary diaphragms 142 and 143, and is spaced apart from each other between the rotary diaphragms 142 and 143 and is fixed to the shaft member 141 by welding, bolting, or fitting. In addition, the rotating blade 144 has an edge made of a blade, so that the surface area is widened by cutting the epithelium of the raw chicken in order to facilitate the penetration of the salt solution into the raw chicken pieces. The pressing and expansion member 145 consists of a plurality of, for example, a pair of shaft members, and is fixed to any one 142 of the rotary diaphragms 142 and 143 by welding, bolting, or fitting so as to be parallel to the shaft member 141, It is installed on the outside of the rotating blade 144, and rotates together with the rotating diaphragm (142, 143).

The rotary transfer module 150 rotates and reciprocates the stirring module 140 so that the raw chicken pieces are salted by the salting solution supplied from the salting solution supply tank 130, and the raw chicken pieces after the salting are opened through the opening 121. ), and may include, for example, a lead screw 151 , a screw coupling member 152 , a guide shaft 153 , a motor fixing member 154 , and a driving motor 155 . The lead screw 151 is installed horizontally on the salting solution outer cylinder 120 and may be fixed to the shaft member 141 of the stirring module 140 by a shaft joint, for example, on the outside of the salting solution outer cylinder 120 . It may be installed to extend along the longitudinal direction of the salting solution outer tube 120, or may be installed to be horizontal on the inside of the salting liquid outer tube 120 as in this embodiment. The screw coupling member 152 is fixed to the salting solution outer cylinder 120, and the lead screw 151 is screwed to reciprocate according to the rotational direction. For example, it is fixed to one side of the salting solution outer cylinder 120, or this embodiment As in the example, it can be fixed as a partition wall for restricting the movement of the salting solution on the inside of the salting solution outer cylinder 120, directly screwed to the lead screw 151, or through the ball screw 156 as in this embodiment. Thus, it may be screwed to the lead screw 151 . The guide shaft 153 is installed on the salting solution outer cylinder 120 so as to be parallel to the lead screw 151, for example, it is installed on the outside of the salting solution outer cylinder 120, or as in this embodiment of the salting solution outer cylinder 120. It may be installed inside, and at this time, one end is fixed to the screw coupling member 152, and the other end may be fixed to the end of the salt solution outer cylinder 120 by a bracket (not shown), and may be installed in plurality. have. The motor fixing member 154 may have a vertical plate structure, and is installed on the guide shaft 153 to be slid along the longitudinal direction of the lead screw 151, and for this purpose, each of the plurality of guide shafts 153 It can be slidably coupled to make a linear reciprocating motion in a state with limited rotation. The driving motor 155 is fixed to the motor fixing member 154, and the rotation shaft (not shown) is fixed to the lead screw 151 using a shaft joint member to rotate the lead screw 151, thereby fixing the motor. The member 154 may reciprocate together with the lead screw 151 .

The door 160 is installed so as to be able to open and close in the opening 121 of the brine solution outer cylinder 120, for example, may have a vertical plate structure, and a portion in close contact with the opening 121 of the brine solution outer cylinder 120 A sealing member may be installed to prevent leakage of the salt solution.

The seafood supply tank 170 stores and supplies seafood. The seafood supply tube 170 may be installed on the upper part of the mixing device 100 together with the hopper 110, and the seafood may be supplied by its own weight through the seafood supply line through the central area inside the lower surface, and the seafood supply A control valve (not shown) for opening and closing the supply of seafood to the line may be installed.

5 is a view showing an opening/closing module according to an embodiment of the present invention.

Referring to FIG. 5 , the opening/closing module 420 includes a housing 421 , a pad part 422 , a circular through-hole 423 , a first coupling module 424 , a second coupling module 425 , and a third coupling. module 426 . The opening/closing module according to an embodiment of the present invention is coupled to the upper end of the lower pipe through a through hole formed in the central region, and can be detachably attached to and detached from the upper pipe through a vertical reciprocating movement along the outer peripheral surface of the lower pipe. In one embodiment, the interior of the upper pipe further includes a blocking plate (not shown), and when the opening/closing module 420 is coupled to the upper pipe, the blocking plate is opened so that the salting solution is moved to the lower pipe by its own weight, When the opening/closing module receives a signal to descend from the control unit, the blocking plate may be blocked to stop the supply of salt solution.

The housing 421 is formed in a frame having a shape corresponding to the shape of the upper pipe. The housing 421 is, of course, not limited to the shape of the rectangular frame as shown, and may be formed in various shapes such as a circle or a hexagon.

The pad part 422 is formed of an elastic material such as a rubber material or a sponge material, and is installed inside the housing 421 to a first coupling module 424, a second coupling module 425 and a third coupling module ( 426) is supported using elastic force.

The circular through part 423 is formed by penetrating the pad part 422 in the vertical direction in a cylindrical shape, and the first coupling module 424 and the second coupling module 425 are performed in the order of the third coupling module 426. installed spaced apart from each other.

The first coupling module 424 is connected and installed on one side of the circular through-portion 423, and as the upper pipe is inserted through the circular through-portion 423, it is in close contact with the upper pipe to fasten the upper pipe.

The second coupling module 425 is spaced apart from the first coupling module 424 and connected to the circular through-hole 423, and as the upper pipe is inserted through the circular through-hole 423, the upper pipe is in close contact with the upper pipe. Tighten the piping.

The third coupling module 426 is spaced apart from the first coupling module 424 and the second coupling module 425 and connected to the circular through-hole 423, and the upper pipe is inserted through the circular through-hole 423. Accordingly, it can be in close contact with the upper pipe to connect and communicate the upper pipe and the lower pipe.

6 and 7 are views showing a first coupling module according to an embodiment of the present invention.

6 and 7 , the first coupling module 424 includes a pressure module 4241 , a support module 4242 , a roller 4243 , and a flow pressure unit 500 .

The pressing module 4241 is formed in a shape that is curved in a shape corresponding to the curvature of the circular through-portion 423 , and is connected and installed on one side of the circular through-portion 423 .

The support module 4242 is installed on one side and the other side of the pressing module 4241, and the end is seated in the sliding groove 4221 formed in the pad part 422 to support the pressing module 4241, and the sliding groove. It slides forward and backward along 4221 .

A plurality of rollers 4243 are installed along the upper and lower sides of the pressing module 4241 .

The flow pressure unit 500 is installed to surround the pressure module 4241 in the vertical direction, the upper and lower sides are supported by the roller 4243 , and the tripper car connection pipe 100 is inserted through the circular through-hole 423 . As it rotates in close contact with the upper pipe, the support module 4242 moves in the direction of the upper pipe.

FIG. 8 is a view showing the flow pressing unit of FIG. 7 .

Referring to FIG. 8 , the fluid pressure unit 500 includes a fluid body 510 and a fixing groove 520 .

The fluid body 510 is formed in a curved shape corresponding to the curvature of the pressing module 4241 .

The fixing groove 520 is formed by passing through the fluid body 510 in the horizontal direction so that the pressing module 4241 can be seated.

In one embodiment, the fluid body 510, the front surface 511 facing the circular through-hole 423 is formed thicker than the rear surface 512 facing the pad portion 422, the circular through-hole 423 and The opposite front surface 511 may be formed to gradually decrease in thickness from the upper side to the lower side so that the thickness of the lower side is converged to be the same as the thickness of the rear surface 512 facing the pressing module 4241 .

As the flow pressure unit 500 having the configuration as described above, the front side 511 is pushed downward by the upper pipe and rotates along the outside of the pressure module 4241 to move to the rear end opposite to the pad unit 422. Accordingly, by increasing the interval between the pad part 422 and the pressing module 4241 , the pressing module 4241 may be moved in a direction away from the pad part 422 .

That is, the flow pressure unit 500 having the configuration as described above stably fastens the upper pipe as the tripper car connecting pipe 100 passes, thereby effectively preventing the tripper car connecting pipe 100 from moving. Through this, it is possible to prevent the brine solution from escaping to the outside of the upper pipe.

10 and 11 show a chicken tossed with octopus and squid according to an embodiment of the present invention.

10 and 11, the chicken prepared by the method for preparing octopus and squid marinated chicken of the present invention is prepared by using seafood such as squid, octopus, whole octopus, shrimp, conch and shellfish as salted meat raw chicken and frying powder. It can be fried together and made into a single shape with the chicken by coating the surface of the chicken with seafood. Through this, it is possible to give a new taste and visual effect out of the form of the existing chicken cooking method. In addition, seafood such as squid and octopus are cooked with chicken, and as the seafood is naturally consumed in the process of eating chicken, various nutrients are consumed according to the efficacy of seafood, thereby enjoying the unique taste and flavor of chicken and seafood. At the same time, it is possible to provide chicken in which the health of consumers can be improved.

Although the above has been described with reference to the embodiments, those skilled in the art will understand that various modifications and changes can be made to the present invention without departing from the spirit and scope of the present invention as set forth in the following claims. will be able

100: mixing device
110: hopper
120: salt support liquid outer cylinder
130: salt solution supply tank
140: stirring module
150: rotary transfer module
160: door

Claims (2)

preparing chicken and seafood; and
Including the step of seasoning the chicken by adding and mixing the ground liquor and the chicken,
The seafood, including at least one of squid, octopus, octopus, shrimp, conch, and clams, in octopus, squid marinated chicken and its manufacturing method,
adding seafood to a mixing device and mixing it with the seasoned chicken;
adding powder to the mixing device to mix the chicken and seafood;
removing the oil after frying the powdered chicken and seafood for 5 to 7 minutes;
Putting a certain amount of soy sauce in a cooking container and heating for 30 to 50 seconds; and
Including; adding the heated soy sauce to a mixing device, adding the fried chicken and seafood, and then mixing;
The base liver liquid uses 60 g to 80 g, the powder uses 20 g to 30 g, the soy sauce uses 200 g to 300 g, and the seafood uses 100 g to 200 g,
The base seasoning solution contains 47 to 49 parts by weight of onion, 29 to 31 parts by weight of garlic, 16 to 18 parts by weight of salt, 1-2 parts by weight of ginger, 1-2 parts by weight of pepper, and 1-2 parts by weight of Miwon, relative to the total weight ,
The soy sauce is purified water, sugar, mixed soy sauce, starch syrup, cooking sugar, processed fruits and vegetables, onion, green onion, modified starch, processed meat extract, pear concentrated juice, garlic, red pepper powder, processed sugar product, synthetic flavor, toasted onion powder, Contains sesame powder, ginger powder, black pepper powder and complex seasoning food,
The mixed soy sauce includes acid-decomposed soy sauce, brewed soy sauce, sea salt, starch syrup and gin base,
The synthetic fragrance includes a charcoal-flavored synthetic fragrance, a Ssanghwa-hyang synthetic fragrance, and a smoke-scented synthetic fragrance,
The powder includes corn starch, curry, refined salt, corn flour, pepper, and red pepper powder,
The mixing device is
a hopper for placing chicken pieces;
a salting liquid outer container installed at the lower end of the hopper, providing a space for salting of raw chicken pieces supplied from the hopper, and having an opening formed on one side;
a brine solution supply cylinder for supplying the brine solution to the inside of the brine solution outer cylinder;
a stirring module located inside the brine solution outer cylinder to be movable along the longitudinal direction;
a rotary transfer module for allowing the raw chicken pieces to be salted by the salting liquid supplied from the salting liquid supply tank by rotating and reciprocating the stirring module, and for transferring the raw chicken pieces after the salting to discharge through the opening;
a door installed so as to be able to be opened and closed in the opening of the salt solution outer cylinder; and
Seafood can be supplied by its own weight through a seafood supply line through a hole in the inner central region of the lower surface, and it includes a seafood supply container including a control valve for opening and closing the supply of seafood to the seafood supply line,
The brine solution supply tank is
an upper pipe formed in the lower part of the brine solution supply tank; and a lower pipe connected to the lower part of the hopper; And it is formed between the upper pipe and the lower pipe, further comprising an opening/closing module for opening and closing the supply of the salting solution,
The opening/closing module is
It is coupled to the upper end of the lower pipe through a through hole formed in the central region, and further includes a contact part that is detachably attached to and detached from the upper pipe through a vertical reciprocating movement along the outer circumferential surface of the lower pipe,
The adhesion part,
a housing formed of a frame having a shape corresponding to the shape of the upper pipe;
a pad portion formed of an elastic material and installed inside the housing;
a circular through portion formed by penetrating the pad portion in a vertical direction in a cylindrical shape;
a first coupling module connected to one side of the circular through-hole and installed in close contact with the upper pipe as the upper pipe is inserted through the circular through-hole to fasten the upper pipe;
a second coupling module spaced apart from the first coupling module and installed to be connected to the circular through-hole, and in close contact with the upper pipe as the upper pipe is inserted through the circular through-hole to fasten the upper pipe; and
The first coupling module and the second coupling module are spaced apart from each other and connected to the circular through-hole, and as the upper pipe is inserted through the circular through-hole, it is in close contact with the upper pipe to fasten the upper pipe. Combination module; including, octopus, squid tossed chicken manufacturing method. delete

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