KR102562018B1 - Manufacturing method of spicy stir-fried hot pot chicken ribs with excellent preference - Google Patents

Manufacturing method of spicy stir-fried hot pot chicken ribs with excellent preference Download PDF

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KR102562018B1
KR102562018B1 KR1020230009197A KR20230009197A KR102562018B1 KR 102562018 B1 KR102562018 B1 KR 102562018B1 KR 1020230009197 A KR1020230009197 A KR 1020230009197A KR 20230009197 A KR20230009197 A KR 20230009197A KR 102562018 B1 KR102562018 B1 KR 102562018B1
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이인우
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    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A—HUMAN NECESSITIES
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    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
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Abstract

본 발명은 기호도가 우수한 물닭갈비의 제조방법에 관한 것으로, 더욱 상세하게는 고춧가루, 고추장, 맛술, 강황가루, 생강가루, 소금, 배 및 양파를 혼합하고 숙성하여 닭갈비 양념장을 제조하는 닭갈비양념장제조단계, 상기 닭갈비양념장제조단계를 통해 제조된 닭갈비 양념장에 닭고기를 재우고 숙성하는 양념장숙성단계 및 상기 양념장숙성단계를 통해 양념숙성된 닭고기를 가열장치에 투입하고 육수, 다진양념 및 채소 혼합물을 투입한 후에 끓이는 가열단계로 이루어진다.
상기의 과정을 통해 제조되는 물닭갈비는 우수한 맛과 향을 나타내며, 닭고기의 누린내와 잡내가 개선될 뿐만 아니라, 육질이 향상되어 우수한 기호도를 나타낸다.The present invention relates to a method for manufacturing water chicken ribs with excellent palatability, and more particularly, to prepare chicken ribs marinade by mixing and aging red pepper powder, red pepper paste, cooking wine, turmeric powder, ginger powder, salt, pear and onion. The marinade aging step of marinating and aging chicken in the dakgalbi marinade prepared through the manufacturing step, the dakgalbi marinade manufacturing step, and the seasoning-aged chicken through the marinade aging step are put into a heating device, and the broth, chopped seasoning and vegetable mixture are mixed. It consists of a heating step of boiling after the input.
Water chicken ribs prepared through the above process exhibit excellent taste and aroma, improve the smell and taste of chicken, as well as improve meat quality, thereby exhibiting excellent palatability.

Description

기호도가 우수한 물닭갈비의 제조방법 {MANUFACTURING METHOD OF SPICY STIR-FRIED HOT POT CHICKEN RIBS WITH EXCELLENT PREFERENCE}Method for manufacturing water chicken ribs with excellent taste {MANUFACTURING METHOD OF SPICY STIR-FRIED HOT POT CHICKEN RIBS WITH EXCELLENT PREFERENCE}

본 발명은 기호도가 우수한 물닭갈비의 제조방법에 관한 것으로, 더욱 상세하게는 우수한 맛과 향을 나타내며, 닭고기의 누린내와 잡내가 개선될 뿐만 아니라, 육질이 향상되어 우수한 기호도를 나타낸다.The present invention relates to a method for producing water chicken ribs with excellent palatability, and more particularly, exhibits excellent taste and aroma, improves the taste and smell of chicken, and improves meat quality to exhibit excellent palatability.

닭고기는 돼지고기, 소고기 등의 일반 육류에 비해 육질이 연하고 담백한 맛을 나타내며, 영양가가 높고 소화흡수가 잘되어 다양한 요리에 폭넓게 이용되고 있다.Compared to general meats such as pork and beef, chicken meat has a softer and milder taste, and is widely used in various dishes because of its high nutritional value and good digestion and absorption.

닭고기를 구성하는 아미노산은 메치오닌, 라이신 등 필수아미노산 함량이 소고기보다 더 많고 칼슘, 인, 티아민, 리보플라빈, 니아신 등의 영양소와 체내에서 비타민으로 바뀌는 레티놀과 불포화지방산이 풍부하며, 피부미용, 골다공증에 우수한 효과가 있고 단백질을 많이 함유하고 있어서 두뇌활동을 촉진하며, 간장을 보호하여 간기능 이상으로 인한 근육 위축, 피로, 시력저하 등을 완화하는 훌륭한 영양식으로 알려져 있다.Amino acids constituting chicken meat contain more essential amino acids such as methionine and lysine than beef, and are rich in nutrients such as calcium, phosphorus, thiamine, riboflavin, and niacin, as well as retinol and unsaturated fatty acids, which are converted into vitamins in the body, and are excellent for skin care and osteoporosis. It is effective and contains a lot of protein, so it promotes brain activity, protects the liver, and is known as an excellent nutritional food that relieves muscle atrophy, fatigue, and vision loss caused by abnormal liver function.

또한, 섬유질이 가늘고 연하며 소화흡수가 잘되어 어린이, 노인 및 회복기 환자에게 좋으며, 암 발생을 억제해 주고, 동맥경화 및 심장병 등의 예방에 도움이 된다.In addition, the fiber is thin and soft, and the digestion and absorption are good, so it is good for children, the elderly, and convalescent patients, suppresses the occurrence of cancer, and helps prevent arteriosclerosis and heart disease.

이러한 닭고기는 삼계탕, 프라이드치킨, 양념치킨, 닭갈비 등으로 시판되고 있는데, 상기 닭갈비는 닭을 뼈째 크게 토막을 내어 양배추, 고구마, 당근, 파 및 흰떡 등이 사용되고, 양념 고추장은 고추장, 고춧가루, 간장, 마늘, 생강, 설탕 등으로 맵게 제조한 양념 고추장에 재웠다가 뜨겁게 달군 철판에 기름을 두르고 채소와 흰떡을 한 데 넣고 볶는 음식이다. 그러나 이러한 닭갈비 양념의 주재료로 고추장을 사용하기 때문에 텁텁한 맛과 매운맛이 강할 뿐 아니라, 생 닭에 양념하여 닭고기를 그대로 익히기 때문에 닭고기 특유의 누린내가 충분히 제거되지 못하고, 고기가 익어가는 과정에서 육즙이 빠져나와 탄력이 줄어들어 식감이 떨어지는 문제점이 있었다.These chickens are commercially available as samgyetang, fried chicken, seasoned chicken, chicken ribs, etc. The chicken ribs are made by cutting the chicken into large pieces, and cabbage, sweet potatoes, carrots, green onions, and white rice cakes are used. It is a food that is marinated in spicy gochujang made with soy sauce, garlic, ginger, sugar, etc., and stir-fried with vegetables and white rice cakes on a hot iron plate with oil. However, since red pepper paste is used as the main ingredient of this seasoning for dakgalbi, not only does it have a strong taste and spicy taste, but also, because raw chicken is marinated and cooked as it is, the unique smell of chicken cannot be sufficiently removed, and the meat is cooked. There was a problem that the texture was reduced due to loss of elasticity.

또한, 전골이나 찌개와 같은 국물 요리를 선호하는 한국인들의 요구에 부응하지 못해 소비자층이 제한적인 문제점이 있었다.In addition, there was a problem in that the consumer class was limited because it could not meet the needs of Koreans who prefer soup dishes such as hotpot or stew.

한국특허등록 제10-2058193호(2019.12.16.)Korean Patent Registration No. 10-2058193 (2019.12.16.) 한국특허공개 제10-2020-0020537호(2020.02.26.)Korean Patent Publication No. 10-2020-0020537 (2020.02.26.)

본 발명의 목적은 우수한 맛과 향을 나타내며, 닭고기의 누린내와 잡내가 개선될 뿐만 아니라, 육질이 향상되어 우수한 기호도를 나타내는 물닭갈비의 제조방법을 제공하는 것이다.An object of the present invention is to provide a method for producing water chicken ribs that exhibits excellent taste and aroma, improves the smell and smell of chicken, and improves meat quality to exhibit excellent palatability.

본 발명의 목적은 고춧가루, 고추장, 맛술, 강황가루, 생강가루, 소금, 배 및 양파를 혼합하고 숙성하여 닭갈비 양념장을 제조하는 닭갈비양념장제조단계, 상기 닭갈비양념장제조단계를 통해 제조된 닭갈비 양념장에 닭고기를 재우고 숙성하는 양념장숙성단계 및 상기 양념장숙성단계를 통해 양념숙성된 닭고기를 가열장치에 투입하고 육수, 다진양념 및 채소 혼합물을 투입한 후에 끓이는 가열단계로 이루어지는 것을 특징으로 하는 기호도가 우수한 물닭갈비의 제조방법을 제공함에 의해 달성된다.An object of the present invention is to prepare chicken ribs seasoning sauce by mixing and aging red pepper powder, red pepper paste, cooking wine, turmeric powder, ginger powder, salt, pear and onion to prepare chicken rib seasoning sauce, and chicken prepared through the chicken rib seasoning manufacturing step. A marinade maturation step of marinating and aging chicken in a rib marinade and a heating step of boiling the seasoned chicken through the marinade maturing step by putting it into a heating device and adding broth, minced seasoning and vegetable mixture, followed by a heating step. This is achieved by providing a method for producing excellent water chicken ribs.

본 발명의 바람직한 특징에 따르면, 상기 닭갈비양념장제조단계는 고추가루 100 중량부, 고추장 60 내지 120 중량부, 맛술 250 내지 350 중량부, 강황분말 250 내지 350 중량부, 생강분말 35 내지 60 중량부, 소금 250 내지 350 중량부, 배 분쇄물 200 내지 300 중량부, 양파 분쇄물 100 내지 150 중량부를 혼합하고 3 내지 10℃의 온도에서 45 내지 50시간 동안 숙성하여 이루어지는 것으로 한다.According to a preferred feature of the present invention, the chicken rib marinade manufacturing step is red pepper powder 100 parts by weight, red pepper paste 60 to 120 parts by weight, cooking wine 250 to 350 parts by weight, turmeric powder 250 to 350 parts by weight, ginger powder 35 to 60 parts by weight , 250 to 350 parts by weight of salt, 200 to 300 parts by weight of pear pulverized material, 100 to 150 parts by weight of pulverized onion mixture, and aged for 45 to 50 hours at a temperature of 3 to 10 ° C.

본 발명의 더 바람직한 특징에 따르면, 상기 양념장숙성단계는 상기 닭갈비양념장제조단계를 통해 제조된 닭갈비 양념장 100 중량부에 닭고기 200 내지 500 중량부를 재우고 3 내지 10℃의 온도에서 10 내지 15시간 동안 숙성하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the marinade aging step is to marinate 200 to 500 parts by weight of chicken in 100 parts by weight of the chicken ribs marinade prepared through the chicken ribs marinade manufacturing step, and at a temperature of 3 to 10 ° C. for 10 to 15 hours. It is said to be made by maturation.

본 발명의 더욱 바람직한 특징에 따르면, 상기 가열단계는 상기 양념장숙성단계를 통해 양념숙성된 닭고기 100 중량부를 가열장치에 투입하고 육수 300 내지 500 중량부, 다진양념 10 내지 30 중량부 및 채소 혼합물 30 내지 50 중량부를 투입하고 100 내지 150℃의 온도로 가열하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, in the heating step, 100 parts by weight of seasoned chicken seasoned through the marinade aging step is put into a heating device, 300 to 500 parts by weight of broth, 10 to 30 parts by weight of chopped seasoning, and 30 to 30 parts by weight of vegetable mixture It is made by adding 50 parts by weight and heating at a temperature of 100 to 150 ° C.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 육수는 물 100 중량부에 닭뼈 10 내지 30 중량부, 닭발 5 내지 10 중량부, 대파뿌리 5 내지 10 중량부 및 월계수잎 1 내지 3 중량부를 혼합하고 90 내지 100℃의 온도로 20 내지 30시간 동안 가열하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the broth is mixed with 100 parts by weight of water, 10 to 30 parts by weight of chicken bones, 5 to 10 parts by weight of chicken feet, 5 to 10 parts by weight of green onion roots, and 1 to 3 parts by weight of bay leaves, and 90 parts by weight To be prepared by heating for 20 to 30 hours at a temperature of 100 ℃.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 육수는 상기 물 100 중량부 대비 홍차잎 2 내지 4 중량부 및 녹차잎 2 내지 4 중량부가 더 혼합되어 제조되는 것으로 한다.According to a more preferred feature of the present invention, the broth is prepared by further mixing 2 to 4 parts by weight of black tea leaves and 2 to 4 parts by weight of green tea leaves with respect to 100 parts by weight of the water.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 다진양념은 굵은 고추가루 100 중량부, 진간장 30 내지 40 중량부 및 다진마늘 60 내지 80 중량부를 혼합하여 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the minced seasoning is made by mixing 100 parts by weight of coarse red pepper powder, 30 to 40 parts by weight of soy sauce, and 60 to 80 parts by weight of minced garlic.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 채소 혼합물은 대파, 쑥갓, 깻잎, 미나리, 부추 및 고구마로 이루어지는 것으로 한다.According to a more preferred feature of the present invention, the vegetable mixture is made of green onion, crown daisy, sesame leaf, water parsley, leek and sweet potato.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 닭고기는 10 내지 20℃의 능이버섯 추출물에 2 내지 4시간 동안 침지되어 잡내가 제거되는 것으로 한다.According to a more preferred feature of the present invention, the chicken is immersed in neungi mushroom extract at 10 to 20 ° C. for 2 to 4 hours to remove miscellaneous odors.

본 발명의 더욱 더 바람직한 특징에 따르면, 상기 능이버섯 추출물은 능이버섯 100 중량부에 정제수 1000 내지 3000 중량부를 혼합하고 80 내지 90℃의 온도에서 5 내지 10시간 동안 가열하여 제조되는 것으로 한다.According to a more preferred feature of the present invention, the neungi mushroom extract is prepared by mixing 1000 to 3000 parts by weight of purified water with 100 parts by weight of neungi mushroom and heating at a temperature of 80 to 90 ° C. for 5 to 10 hours.

본 발명에 따른 우수한 기호도를 나타내는 물닭갈비의 제조방법은 우수한 맛과 향을 나타내며, 닭고기의 누린내와 잡내가 개선될 뿐만 아니라, 육질이 향상되어 우수한 기호도를 나타내는 물닭갈비를 제공하는 탁월한 효과를 나타낸다.The method for producing water chicken ribs exhibiting excellent palatability according to the present invention exhibits excellent taste and aroma, improves the smell and taste of chicken, and provides excellent effects of providing water chicken ribs exhibiting excellent palatability due to improved meat quality.

도 1은 본 발명에 따른 우수한 기호도를 나타내는 물닭갈비의 제조방법을 나타낸 순서도이다.
도 2 내지 3은 본 발명에 따른 양념장숙성단계를 통해 닭갈비 양념장으로 닭고기를 재우는 과정을 촬영하여 나타낸 사진이다.
도 4는 본 발명에서 사용되는 육수의 제조과정을 촬영하여 나타낸 사진이다.1 is a flow chart showing a method for manufacturing water chicken ribs showing excellent preference according to the present invention.
2 to 3 are photographs showing the process of marinating chicken with chicken ribs marinade through the marinade aging step according to the present invention.
Figure 4 is a photograph showing the manufacturing process of broth used in 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 to be explained in detail so that a person having ordinary knowledge in the art to which the present invention belongs can easily practice the invention, This is not meant to limit the technical spirit and scope of the present invention.

본 발명에 따른 기호도가 우수한 물닭갈비의 제조방법은 고춧가루, 고추장, 맛술, 강황가루, 생강가루, 소금, 배 및 양파를 혼합하고 숙성하여 닭갈비 양념장을 제조하는 닭갈비양념장제조단계(S101), 상기 닭갈비양념장제조단계(S101)를 통해 제조된 양념장에 닭고기를 재우고 숙성하는 양념장숙성단계(S103) 및 상기 양념장숙성단계(S103)를 통해 양념숙성된 닭고기를 가열장치에 투입하고 육수, 다진양념 및 채소 혼합물을 투입한 후에 끓이는 가열단계(S105)로 이루어진다.The method for producing water chicken ribs with excellent palatability according to the present invention is a chicken ribs marinade manufacturing step (S101) of mixing red pepper powder, red pepper paste, cooking wine, turmeric powder, ginger powder, salt, pear and onion to prepare a chicken rib marinade, The marinade aging step (S103) of marinating and aging chicken in the marinade prepared through the chicken ribs marinade manufacturing step (S101) and the marinade aging step (S103) put the seasoned chicken into a heating device, stock, and chopped seasoning And a heating step (S105) of boiling after adding the vegetable mixture.

상기 닭갈비양념장제조단계(S101)는 고춧가루, 고추장, 맛술, 강황가루, 생강가루, 소금, 배 및 양파를 혼합하고 숙성하여 닭갈비 양념장을 제조하는 단계로, 고추가루 100 중량부, 고추장 60 내지 120 중량부, 맛술 250 내지 350 중량부, 강황분말 25 내지 35 중량부, 생강분말 3.5 내지 6 중량부, 소금 25 내지 35 중량부, 배 분쇄물 200 내지 300 중량부, 양파 분쇄물 100 내지 150 중량부를 혼합하고 3 내지 10℃의 온도에서 45 내지 50시간 동안 숙성하여 이루어지는 것이 바람직하다.The chicken ribs marinade manufacturing step (S101) is a step of preparing a chicken ribs marinade by mixing and aging red pepper powder, red pepper paste, cooking wine, turmeric powder, ginger powder, salt, pear and onion, red pepper powder 100 parts by weight, red pepper paste 60 to 60 120 parts by weight, cooking wine 250 to 350 parts by weight, turmeric powder 25 to 35 parts by weight, ginger powder 3.5 to 6 parts by weight, salt 25 to 35 parts by weight, pear pulverized 200 to 300 parts by weight, onion pulverized 100 to 150 parts by weight It is preferably made by mixing parts and aging for 45 to 50 hours at a temperature of 3 to 10 ° C.

상기 맛술과 강황분말 및 생강분말은 닭고기의 누린내와 잡내를 제거해주며, 상기 배 분쇄물과 양파 분쇄물은 닭고기에 연육효과를 부여하여 육질을 향상시키는 역할을 한다.The cooking wine, turmeric powder, and ginger powder remove the smell and odor of chicken, and the pear pulverized product and onion pulverized product serve to improve meat quality by imparting a tenderizing effect to chicken.

이때, 상기 닭갈비양념장제조단계(S101)의 숙성온도가 3℃ 미만이거나 숙성시간이 45시간 미만이면 닭갈비 양념장의 숙성효과가 저하되어 깊은 맛을 나타내지 못하며며, 상기 닭갈비양념장제조단계(S101)의 숙성온도가 10℃를 초과하거나 숙성시간이 50시간을 초과하게 되면 닭갈비 양념장의 숙성효과는 크게 향상되지 않으면서 닭갈비 양념장이 변질되거나 부패될 수 있기 때문에 바람직하지 못하다.At this time, if the aging temperature of the chicken ribs marinade manufacturing step (S101) is less than 3 ° C or the aging time is less than 45 hours, the aging effect of the chicken ribs marinade is reduced and the deep taste cannot be displayed, and the chicken ribs marinade manufacturing step (S101 ) When the aging temperature exceeds 10 ° C or the aging time exceeds 50 hours, the aging effect of the chicken ribs marinade is not greatly improved and it is not desirable because the chicken ribs marinade may deteriorate or rot.

상기 양념장숙성단계(S103)는 상기 닭갈비양념장제조단계(S101)를 통해 제조된 양념장에 닭고기를 재우고 숙성하는 단계로, 상기 닭갈비양념장제조단계(S101)를 통해 제조된 닭갈비 양념장 100 중량부에 닭고기 200 내지 500 중량부를 재우고 3 내지 10℃의 온도에서 10 내지 15시간 동안 숙성하여 이루어지는 것이 바람직하다.The marinade aging step (S103) is a step of marinating and aging chicken in the marinade prepared through the chicken ribs marinade manufacturing step (S101), 100 parts by weight of the chicken ribs marinade prepared through the chicken ribs marinade manufacturing step (S101) It is preferably made by marinating 200 to 500 parts by weight of chicken and aging for 10 to 15 hours at a temperature of 3 to 10 ° C.

상기의 과정으로 이루어지는 양념장숙성단계(S103)를 진행하게 되면 닭고기에 닭갈비 양념장이 고르게 배어들기 때문에 닭고기가 연해져 육질이 향상될 뿐만 아니라, 매콤하고 달콤한 맛 뿐만 아니라, 깊은 맛을 나타내는 닭고기가 제공된다.When the marinade maturation step (S103) consisting of the above process is performed, the marinade for chicken ribs is evenly permeated into the chicken, so that the chicken is tender and the meat quality is improved, as well as spicy and sweet taste, as well as chicken showing a deep taste. do.

상기 양념장숙성단계(S103)의 온도가 3℃ 미만이거나 숙성시간이 10시간 미만이면 상기의 효과가 미미하며, 상기 양념장숙성단계(S103)의 온도가 10℃를 초과하거나 숙성시간이 15시간을 초과하게 되면, 숙성효과는 크게 향상되지 않으면서 닭갈비 양념장이나 닭고기가 변질되거나 부패될 수 있기 때문에 바람직하지 못하다.If the temperature of the marinade aging step (S103) is less than 3 ° C or the aging time is less than 10 hours, the above effect is insignificant, and the temperature of the marinade aging step (S103) exceeds 10 ° C or the aging time exceeds 15 hours. When doing so, the aging effect is not greatly improved, and it is not desirable because the chicken rib marinade or chicken may deteriorate or rot.

이때, 상기 닭고기는 정육된 것을 사용하는 것이 바람직하며, 10 내지 20℃의 능이버섯 추출물에 2 내지 4시간 동안 침지되어 잡내가 제거된 것이 사용될 수 있는데, 상기와 같이 능이버섯 추출물에 침지된 닭고기는 누린내와 잡내가 제거되어 닭고기 고유의 고소한 맛과 향이 향상되며, 능이버섯 추출물에 함유된 유효성분으로 인해 향미가 개선될 뿐만 아니라, 능이버섯에 다량 함유된 프로테아제 성분으로 인해 연육효과가 부여되기 때문에, 식감이 개선되는 효과를 나타낸다.At this time, it is preferable to use the meat of the chicken, and it is possible to use a chicken immersed in Neungi mushroom extract at 10 to 20 ° C. for 2 to 4 hours to remove miscellaneous odors. As described above, chicken immersed in Neungi mushroom extract Nurin and miscellaneous odors are removed to improve the unique savory taste and aroma of chicken, and the active ingredient contained in Neungi mushroom extract not only improves flavor, but also provides a tenderizing effect due to the protease component contained in Neungi mushroom in large quantities. It shows the effect of improving the texture.

이때, 상기 능이버섯 추출물은 능이버섯 100 중량부에 정제수 1000 내지 3000 중량부를 혼합하고 80 내지 90℃의 온도에서 5 내지 10시간 동안 가열하여 제조되는 것이 바람직하다.At this time, the Neungi mushroom extract is preferably prepared by mixing 1000 to 3000 parts by weight of purified water with 100 parts by weight of Neungi mushroom and heating at a temperature of 80 to 90 ° C. for 5 to 10 hours.

상기 능이버섯 추출물을 제조하는 과정에서 가열온도가 80℃ 미만이거나 가열시간이 5시간 미만이면 능이버섯에 함유된 유효성분의 용출량이 미미하며, 상기 가열온도가 90℃를 초과하거나 가열시간이 10시간을 초과하게 되면 능이버섯에 함유된 유효성분의 용출량은 크게 향상되지 않으면서 능이버섯에 함유된 유효성분이 파괴되거나 능이버섯 추출물의 제조시간이 지나치게 증가하기 때문에 바람직하지 못하다.In the process of preparing the neungi mushroom extract, if the heating temperature is less than 80 ° C or the heating time is less than 5 hours, the amount of active ingredient contained in the neungi mushroom is insignificant, and the heating temperature exceeds 90 ° C or the heating time is 10 hours If it exceeds, it is not preferable because the active ingredient contained in Neungi mushroom is destroyed or the preparation time of Neungi mushroom extract is excessively increased while the elution amount of the active ingredient contained in Neungi mushroom is not greatly improved.

또한, 상기 닭고기가 침지되는 시간이 2시간 미만이거나 능이버섯 추출물의 온도가 10℃ 미만이면 능이버섯 추출물이 닭고기에 배어드는 효과이 저하되어 상기의 효과가 미미하며, 상기 닭고기가 침지되는 시간이 4시간을 초과하거나 능이버섯 추출물의 온도가 20℃를 초과하게 되면 능이버섯 추출물이 닭고기에 배어드는 효과가는 크게 향상되지 않으면서 닭고기가 변질되거나 닭고기의 침지시간이 지나치게 증가되기 때문에 바람직하지 못하다.In addition, if the time the chicken is immersed is less than 2 hours or the temperature of the mushroom extract is less than 10 ° C, the effect of the mushroom extract permeating the chicken is reduced, and the above effect is insignificant, and the time the chicken is immersed is 4 hours When the temperature of the mushroom extract exceeds 20 ° C., the effect of the mushroom extract permeating the chicken is not greatly improved, and the chicken is deteriorated or the soaking time of the chicken is excessively increased.

상기 가열단계(S105)는 상기 양념장숙성단계(S103)를 통해 양념숙성된 닭고기를 가열장치에 투입하고 육수, 다진양념 및 채소 혼합물을 투입한 후에 끓이는 단계로, 상기 양념장숙성단계(S103)를 통해 양념숙성된 닭고기 100 중량부를 가열장치에 투입하고 육수 300 내지 500 중량부, 다진양념 10 내지 30 중량부 및 채소 혼합물 30 내지 50 중량부를 투입하고 100 내지 150℃의 온도로 가열하여 이루어지는 것이 바람직하며, 가열시간은 양념숙성된 닭고기와 채소 혼합물이 적당하게 익혀질때 까지 진행되며, 특별히 한정되진 않지만, 통상적으로 상기 채소 혼합물에 함유된 고구마가 익을때까지 가열과정을 진행하는 것이 바람직하다.The heating step (S105) is a step of putting the seasoned aged chicken through the marinade aging step (S103) into a heating device, adding broth, chopped seasoning, and a vegetable mixture, and then boiling it, through the marinade aging step (S103). 100 parts by weight of seasoned aged chicken is put into a heating device, 300 to 500 parts by weight of broth, 10 to 30 parts by weight of minced seasoning, and 30 to 50 parts by weight of vegetable mixture are added and heated to a temperature of 100 to 150 ° C. Preferably, The heating time proceeds until the seasoned chicken and vegetable mixture is properly cooked, and is not particularly limited, but it is usually preferable to proceed with the heating process until the sweet potato contained in the vegetable mixture is cooked.

상기 육수는 양념숙성된 닭고기가 물닭갈비로 제공될 수 있도록 하는 역할을 하는데, 물 100 중량부에 닭뼈 10 내지 30 중량부, 닭발 5 내지 10 중량부, 대파뿌리 5 내지 10 중량부 및 월계수잎 1 내지 3 중량부를 혼합하고 90 내지 100℃의 온도로 20 내지 30시간 동안 가열하여 제조되는 것이 바람직하다.The broth serves to provide seasoned aged chicken with water chicken ribs, 10 to 30 parts by weight of chicken bones, 5 to 10 parts by weight of chicken feet, 5 to 10 parts by weight of green onion roots and 1 bay leaf in 100 parts by weight of water. It is preferably prepared by mixing to 3 parts by weight and heating for 20 to 30 hours at a temperature of 90 to 100 ° C.

상기의 과정을 통해 제조되는 육수는 고소하기 깊은 맛을 나타내면서도 닭뼈나 닭발로 인해 발생할 수 있는 특유의 누린내와 잡내가 제거되어 우수한 기호도를 나타내게 된다.The broth produced through the above process exhibits a savory taste, while exhibiting excellent palatability by removing the unique smell and miscellaneous odors that may occur due to chicken bones or chicken feet.

이때, 상기 육수를 제조하는 과정에서는 상기 물 100 중량부 대비 홍차잎 2 내지 4 중량부 및 녹차잎 2 내지 4 중량부가 더 혼합될 수도 있는데, 상기 홍차잎은 상기의 과정으로 진행되는 육수의 제조과정에서 타닌 성분이 용출되기 때문에 닭고기의 누린내와 잡내를 제거할 뿐만 아니라, 홍차잎 특유의 향으로 인해 기호도가 향상된 육수가 제공될 수 있도록 하는 역할을 하는데, 상기 홍차잎의 함량이 2 중량부 미만이면 상기의 효과가 미미하며, 상기 홍차잎의 함량이 4 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 홍차잎 특유의 맛이 지나치게 강해지며 육수의 색이 어두워져 기호도가 저하될 수 있다.At this time, in the process of preparing the broth, 2 to 4 parts by weight of black tea leaves and 2 to 4 parts by weight of green tea leaves may be further mixed with 100 parts by weight of the water. Since the tannin component is eluted from, it not only removes the smell and odor of chicken, but also serves to provide broth with improved preference due to the unique aroma of black tea leaves. If the content of the black tea leaves is less than 2 parts by weight, The above effects are insignificant, and when the content of the black tea leaves exceeds 4 parts by weight, the above effects are not greatly improved, the unique taste of the black tea leaves becomes excessively strong, and the color of the broth becomes dark, resulting in a decrease in preference.

또한, 상기 녹차잎은 상기 홍차잎과 마찬가지로 타닌 성분이 풍부하게 함유되어 닭고기의 누린내와 잡내를 제거할 뿐만 아니라, 대장균, 살모넬라균 및 리스테리아균 등에 대한 우수한 항균 및 살균 효과를 나타내기 때문에, 보존성이 향상된 물닭갈비가 제공될 수 있도록 하는 역할을 하는데, 상기 녹차잎의 함량이 2 중량부 미만이면 상기의 효과가 미미하며, 상기 녹차잎의 함량이 4 중량부를 초과하게 되면 상기의 효과는 크게 향상되지 않으면서 육수의 쓴맛이 지나치게 강해지기 때문에 바람직하지 못하다.In addition, since the green tea leaves are rich in tannins like the black tea leaves, they not only remove the smell and odor of chicken, but also exhibit excellent antibacterial and bactericidal effects against Escherichia coli, Salmonella and Listeria, It serves to provide improved water chicken ribs. If the content of the green tea leaves is less than 2 parts by weight, the above effect is insignificant, and if the content of the green tea leaves exceeds 4 parts by weight, the above effects are not greatly improved. It is undesirable because the bitter taste of the broth becomes excessively strong.

또한, 상기 다진양념은 10 내지 30 중량부가 함유되며, 굵은 고추가루 100 중량부, 진간장 30 내지 40 중량부 및 다진마늘 60 내지 80 중량부를 혼합하여 이루어지는데, 상기 육수의 함유로 인해 물닭갈비의 맛이 싱거워지는 것을 보완할 뿐만 아니라, 닭고기의 누린내와 잡내를 개선하는 역할을 한다.In addition, the minced seasoning contains 10 to 30 parts by weight, and is made by mixing 100 parts by weight of coarse red pepper powder, 30 to 40 parts by weight of soy sauce, and 60 to 80 parts by weight of minced garlic. Not only does it make up for this blandness, but it also serves to improve the smell and smell of chicken.

상기 다진양념의 함량이 10 중량부 미만이면 상기의 효과가 미미하며, 상기 다진양념의 함량이 30 중량부를 초과하게 되면 물닭갈비가 지나치게 맵고 짜질 수 있어 기호도가 저하되기 때문에 바람직하지 못하다.If the content of the minced seasoning is less than 10 parts by weight, the above effect is insignificant, and if the content of the minced seasoning exceeds 30 parts by weight, water chicken ribs may be too spicy and salty, which is not preferable because the degree of preference is reduced.

또한, 상기 채소 혼합물은 30 내지 50 중량부가 함유되며, 대파, 쑥갓, 깻잎, 미나리, 부추 및 고구마로 이루어지는데, 물닭갈비의 맛과 향을 향상시키는 역할을 한다.In addition, the vegetable mixture contains 30 to 50 parts by weight, and consists of green onions, crown daisy, sesame leaves, water parsley, leek and sweet potato, and serves to improve the taste and aroma of water chicken ribs.

이하에서는, 본 발명에 따른 기호도가 우수한 물닭갈비의 제조방법 및 그 제조방법으로 제조된 물닭갈비의 물성을 실시예를 들어 설명하기로 한다.Hereinafter, a method for manufacturing water chicken ribs with excellent preference according to the present invention and the physical properties of water chicken ribs produced by the manufacturing method will be described with examples.

<제조예 1> 닭갈비 양념장의 제조<Manufacturing Example 1> Preparation of chicken rib marinade

고추가루 100 중량부, 고추장 90 중량부, 맛술 300 중량부, 강황분말 30 중량부, 생강분말 5 중량부, 소금 30 중량부, 배 분쇄물 250 중량부, 양파 분쇄물 125 중량부를 혼합하고 7℃의 온도에서 48시간 동안 숙성하여 닭갈비 양념장을 제조하였다.100 parts by weight of red pepper powder, 90 parts by weight of red pepper paste, 300 parts by weight of cooking wine, 30 parts by weight of turmeric powder, 5 parts by weight of ginger powder, 30 parts by weight of salt, 250 parts by weight of pear pulverized material, and 125 parts by weight of pulverized onion were mixed and 7 ° C Aged at a temperature of 48 hours to prepare a marinade for chicken ribs.

<제조예 2> 육수의 제조<Preparation Example 2> Preparation of broth

물 100 중량부에 닭뼈 20 중량부, 닭발 8 중량부, 대파뿌리 8 중량부 및 월계수잎 2 중량부를 혼합하고 95℃의 온도로 24시간 동안 가열하여 육수를 제조하였다.20 parts by weight of chicken bones, 8 parts by weight of chicken feet, 8 parts by weight of green onion roots, and 2 parts by weight of bay leaves were mixed with 100 parts by weight of water and heated at 95 ° C. for 24 hours to prepare broth.

<제조예 3> 육수의 제조<Preparation Example 3> Preparation of broth

물 100 중량부에 닭뼈 20 중량부, 닭발 8 중량부, 대파뿌리 8 중량부, 월계수잎 2 중량부, 홍차잎 3 중량부 및 녹차잎 3 중량부를 혼합하고 95℃의 온도로 24시간 동안 가열하여 육수를 제조하였다.20 parts by weight of chicken bones, 8 parts by weight of chicken feet, 8 parts by weight of green onion roots, 2 parts by weight of bay leaves, 3 parts by weight of black tea leaves, and 3 parts by weight of green tea leaves were mixed with 100 parts by weight of water and heated at 95℃ for 24 hours. Broth was prepared.

<제조예 4> 다진양념의 제조<Preparation Example 4> Preparation of chopped seasoning

굵은 고추가루 100 중량부, 진간장 35 중량부 및 다진마늘 70 중량부를 혼합하여 단진양념을 제조하였다.Danjin seasoning was prepared by mixing 100 parts by weight of coarse red pepper powder, 35 parts by weight of dark soy sauce, and 70 parts by weight of minced garlic.

<제조예 5> 채소 혼합물의 제조<Preparation Example 5> Preparation of vegetable mixture

고구마 100 중량부, 대파 25 중량부, 쑥갓 10 중량부, 깻잎 10 중량부, 미나리 10 중량부 및 부추 20 중량부를 혼합하여 채소 혼합물을 제조하였다.A vegetable mixture was prepared by mixing 100 parts by weight of sweet potato, 25 parts by weight of green onion, 10 parts by weight of crown daisy, 10 parts by weight of sesame leaves, 10 parts by weight of water parsley and 20 parts by weight of chives.

<제조예 6> 능이버섯 추출물의 제조<Preparation Example 6> Preparation of mushroom extract

능이버섯 100 중량부에 정제수 2000 중량부를 혼합하고 85℃의 온도에서 8시간 동안 가열하여 능이버섯 추출물을 제조하였다.A mushroom extract was prepared by mixing 2000 parts by weight of purified water with 100 parts by weight of Neungi mushroom and heating at a temperature of 85 ° C. for 8 hours.

<제조예 7> 잡내가 제거된 닭고기의 제조<Preparation Example 7> Preparation of chicken with miscellaneous odors removed

상기 제조예 6을 통해 제조된 능이버섯 추출물을 15℃의 온도로 설정한 후에 정육된 닭갈비용 닭고기를 3시간 동안 침지하여 잡내가 제거된 닭고기를 제조하였다.After setting the neungi mushroom extract prepared in Preparation Example 6 to a temperature of 15 ° C., the chicken for ribs was immersed for 3 hours to prepare chicken from which odors were removed.

<실시예 1><Example 1>

상기 제조예 1을 통해 제조된 닭갈비 양념장 100 중량부에 정육된 닭갈비용 닭고기 350 중량부를 재우고 7℃의 온도에서 12시간 동안 숙성하여 양념숙성된 닭고기를 제조하고, 제조된 양념숙성된 닭고기 100 중량부를 가열장치(불판)에 투입하고 상기 제조예 2를 통해 제조된 육수 400 중량부, 상기 제조예 4를 통해 제조된 다진양념 20 중량부 및 상기 제조예 5를 통해 제조된 채소 혼합물 40 중량부를 투입하고 125℃의 온도로 상기 채소 혼합물에 함유된 고구마가 익을 때까지 가열하여 기호도가 우수한 물닭갈비를 제조하였다.Marinate 350 parts by weight of butchered chicken for chicken ribs in 100 parts by weight of the marinade for chicken ribs prepared in Preparation Example 1, and age at a temperature of 7 ° C. for 12 hours to prepare seasoned aged chicken, and prepare seasoned aged chicken 100 weight 400 parts by weight of the broth prepared in Preparation Example 2, 20 parts by weight of the minced seasoning prepared in Preparation Example 4, and 40 parts by weight of the vegetable mixture prepared in Preparation Example 5 were added to a heating device (fire plate). and heated at a temperature of 125 ° C. until the sweet potato contained in the vegetable mixture was cooked to prepare water chicken ribs with excellent palatability.

<실시예 2><Example 2>

상기 실시예 1과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 육수를 사용하여 기호도가 우수한 물닭갈비를 제조하였다.Proceed in the same manner as in Example 1, but using the broth prepared in Preparation Example 3, water chicken ribs with excellent palatability were prepared.

<실시예 3><Example 3>

상기 실시예 1과 동일하게 진행하되, 상기 제조예 7을 통해 제조된 잡내가 제거된 닭고기를 사용하여 기호도가 우수한 물닭갈비를 제조하였다.Proceed in the same manner as in Example 1, but water chicken ribs with excellent palatability were prepared using the chicken prepared in Preparation Example 7 from which the miscellaneous odors were removed.

<실시예 4><Example 4>

상기 실시예 1과 동일하게 진행하되, 상기 제조예 3을 통해 제조된 육수를 사용하고, 상기 제조예 7을 통해 제조된 잡내가 제거된 닭고기를 사용하여 기호도가 우수한 물닭갈비를 제조하였다.Proceed in the same manner as in Example 1, but using the broth prepared in Preparation Example 3 and removing the miscellaneous meat prepared in Preparation Example 7 to prepare water chicken ribs with excellent palatability.

<비교예 1><Comparative Example 1>

상기 실시예 1과 동일하게 진행하되, 닭뼈 우린물을 육수로 사용하여 물닭갈비를 제조하였다.Proceed in the same manner as in Example 1, but water chicken ribs were prepared using chicken bone broth as broth.

상기 실시예 1 내지 4 및 비교예 1을 통해 제조된 물닭갈비의 맛, 향, 식감(닭고기) 및 전체적인 기호도를 측정하여 아래 표 1에 나타내었다.The taste, aroma, texture (chicken) and overall preference of the water chicken ribs prepared in Examples 1 to 4 and Comparative Example 1 were measured and shown in Table 1 below.

{단, 물닭갈비의 맛, 향, 식감 및 전체적인 기호도는 피시험자 50명을 대상으로 하여 5점 척도법으로 조사한 후에 평균값으로 나타내는 방법을 이용하였다.{However, the taste, aroma, texture, and overall preference of water chicken ribs were investigated using a 5-point scale method with 50 test subjects, and then the average value was used.

5점:매우 우수, 4점:우수, 3점:보통, 2점:나쁨, 1점:매우 나쁨}5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very bad}

<표 1><Table 1>

상기 표 1에 나타낸 것처럼, 본 발명의 실시예 1 내지 4를 통해 제조된 물닭갈비는 맛, 향, 식감 및 전체적인 기호도가 우수한 것을 알 수 있으며,As shown in Table 1, it can be seen that the water chicken ribs prepared in Examples 1 to 4 of the present invention have excellent taste, aroma, texture and overall preference,

실시예 4를 통해 제조된 물닭갈비는 육수에 잡내와 누린내 제거 및 연육효과를 나타내는 성분이 더 함유되며, 잡내 제거 및 연육 과정이 진행된 닭고기를 사용하여 전체적인 기호도가 가장 우수한 것을 알 수 있다.It can be seen that the water chicken ribs prepared in Example 4 further contains ingredients for removing the nasty smell and the tenderizing effect in the broth, and the overall preference is the best by using the chicken that has been subjected to the removal of the nasty smell and the tenderization process.

따라서, 본 발명에 따른 우수한 기호도를 나타내는 물닭갈비의 제조방법은 우수한 맛과 향을 나타내며, 닭고기의 누린내와 잡내가 개선될 뿐만 아니라, 육질이 향상되어 우수한 기호도를 나타내는 물닭갈비를 제공한다.Therefore, the method of manufacturing water chicken ribs exhibiting excellent palatability according to the present invention provides water chicken ribs exhibiting excellent taste and aroma, not only improving the smell and taste of chicken, but also improving meat quality.

S101 ; 닭갈비양념장제조단계
S103 ; 양념장숙성단계
S105 ; 가열단계S101; Chicken rib seasoning manufacturing step
S103; seasoning seasoning
S105; heating step

Claims (10)

고춧가루, 고추장, 맛술, 강황가루, 생강가루, 소금, 배 및 양파를 혼합하고 숙성하여 닭갈비 양념장을 제조하는 닭갈비양념장제조단계;
상기 닭갈비양념장제조단계를 통해 제조된 닭갈비 양념장에 닭고기를 재우고 숙성하는 양념장숙성단계; 및
상기 양념장숙성단계를 통해 양념숙성된 닭고기를 가열장치에 투입하고 육수, 다진양념 및 채소 혼합물을 투입한 후에 끓이는 가열단계;로 이루어지며,
상기 닭갈비양념장제조단계는 고추가루 100 중량부, 고추장 60 내지 120 중량부, 맛술 250 내지 350 중량부, 강황분말 25 내지 35 중량부, 생강분말 3.5 내지 6 중량부, 소금 25 내지 35 중량부, 배 분쇄물 200 내지 300 중량부, 양파 분쇄물 100 내지 150 중량부를 혼합하고 3 내지 10℃의 온도에서 45 내지 50시간 동안 숙성하여 이루어지고,
상기 양념장숙성단계는 상기 닭갈비양념장제조단계를 통해 제조된 닭갈비 양념장 100 중량부에 닭고기 200 내지 500 중량부를 재우고 3 내지 10℃의 온도에서 10 내지 15시간 동안 숙성하여 이루어지며,
상기 닭고기는 10 내지 20℃의 능이버섯 추출물에 2 내지 4시간 동안 침지되어 잡내가 제거되며,
상기 능이버섯 추출물은 능이버섯 100 중량부에 정제수 1000 내지 3000 중량부를 혼합하고 80 내지 90℃의 온도에서 5 내지 10시간 동안 가열하여 제조되는 것을 특징으로 하는 기호도가 우수한 물닭갈비의 제조방법.
Chicken ribs marinade manufacturing step of mixing and aging red pepper powder, red pepper paste, cooking wine, turmeric powder, ginger powder, salt, pear and onion to prepare chicken rib marinade;
A marinade aging step of marinating and aging chicken in the chicken ribs marinade prepared through the dakgalbi marinade manufacturing step; and
A heating step of putting the seasoned aged chicken through the marinade aging step into a heating device, adding broth, chopped seasoning, and a vegetable mixture, and then boiling it.
The chicken ribs marinade manufacturing step includes 100 parts by weight of red pepper powder, 60 to 120 parts by weight of red pepper paste, 250 to 350 parts by weight of cooking wine, 25 to 35 parts by weight of turmeric powder, 3.5 to 6 parts by weight of ginger powder, 25 to 35 parts by weight of salt, 200 to 300 parts by weight of pear pulverized material and 100 to 150 parts by weight of pulverized onion mixture are mixed and aged at a temperature of 3 to 10 ° C. for 45 to 50 hours,
The marinade aging step is made by marinating 200 to 500 parts by weight of chicken in 100 parts by weight of the chicken ribs marinade prepared through the chicken ribs marinade manufacturing step and aging for 10 to 15 hours at a temperature of 3 to 10 ° C.,
The chicken is immersed in neungi mushroom extract at 10 to 20 ° C. for 2 to 4 hours to remove miscellaneous odors,
The neungi mushroom extract is prepared by mixing 1000 to 3000 parts by weight of purified water with 100 parts by weight of neungi mushroom and heating at a temperature of 80 to 90 ° C. for 5 to 10 hours.
 삭제delete 삭제delete 청구항 1에 있어서,
상기 가열단계는 상기 양념장숙성단계를 통해 양념숙성된 닭고기 100 중량부를 가열장치에 투입하고 육수 300 내지 500 중량부, 다진양념 10 내지 30 중량부 및 채소 혼합물 30 내지 50 중량부를 투입하고 100 내지 150℃의 온도로 가열하여 이루어지는 것을 특징으로 하는 기호도가 우수한 물닭갈비의 제조방법.
The method of claim 1,
In the heating step, 100 parts by weight of seasoned chicken seasoned through the marinade aging step is put into a heating device, 300 to 500 parts by weight of broth, 10 to 30 parts by weight of chopped seasoning, and 30 to 50 parts by weight of a vegetable mixture are added and heated to 100 to 150 ° C. Method for producing chicken ribs with excellent palatability, characterized in that heated to a temperature of.
 청구항 1 또는 4에 있어서,
상기 육수는 물 100 중량부에 닭뼈 10 내지 30 중량부, 닭발 5 내지 10 중량부, 대파뿌리 5 내지 10 중량부 및 월계수잎 1 내지 3 중량부를 혼합하고 90 내지 100℃의 온도로 20 내지 30시간 동안 가열하여 제조되는 것을 특징으로 하는 기호도가 우수한 물닭갈비의 제조방법.
According to claim 1 or 4,
The broth is mixed with 100 parts by weight of water, 10 to 30 parts by weight of chicken bones, 5 to 10 parts by weight of chicken feet, 5 to 10 parts by weight of green onion roots, and 1 to 3 parts by weight of bay leaves, and 20 to 30 hours at a temperature of 90 to 100 ° C. Method for producing water chicken ribs with excellent palatability, characterized in that produced by heating during.
 청구항 5에 있어서,
상기 육수는 상기 물 100 중량부 대비 홍차잎 2 내지 4 중량부 및 녹차잎 2 내지 4 중량부가 더 혼합되어 제조되는 것을 특징으로 하는 기호도가 우수한 물닭갈비의 제조방법.
The method of claim 5,
The broth is prepared by further mixing 2 to 4 parts by weight of black tea leaves and 2 to 4 parts by weight of green tea leaves relative to 100 parts by weight of the water.
 청구항 1 또는 4에 있어서,
상기 다진양념은 굵은 고추가루 100 중량부, 진간장 30 내지 40 중량부 및 다진마늘 60 내지 80 중량부를 혼합하여 이루어지는 것을 특징으로 하는 기호도가 우수한 물닭갈비의 제조방법.
According to claim 1 or 4,
The minced seasoning is a method for producing water chicken ribs with excellent preference, characterized in that made by mixing 100 parts by weight of coarse red pepper powder, 30 to 40 parts by weight of soy sauce and 60 to 80 parts by weight of minced garlic.
 청구항 1 또는 4에 있어서,
상기 채소 혼합물은 대파, 쑥갓, 깻잎, 미나리, 부추 및 고구마로 이루어지는 것을 특징으로 하는 기호도가 우수한 물닭갈비의 제조방법.
According to claim 1 or 4,
The vegetable mixture is a method for producing water chicken ribs with excellent preference, characterized in that consisting of green onions, crown daisy, sesame leaves, water parsley, leek and sweet potato.
 삭제delete 삭제delete
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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160007855A (en) * 2014-07-04 2016-01-21 최순헌 Seasoning source for smoked chicken, the preparing method thereof and the preparing method of smoked chicken using the same
KR20160026798A (en) * 2014-08-29 2016-03-09 정미영 A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same
KR102058193B1 (en) 2018-09-14 2020-01-22 배희경 Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method
KR20200020537A (en) 2018-08-17 2020-02-26 태백닭갈비 주식회사 Spicy Stir-fried Chicken with Soup, and Method for Manufacturing the Same
KR102134615B1 (en) * 2020-02-18 2020-07-16 김종배 Manufacturing method of chicken and chicken using the same
KR20210119687A (en) * 2020-03-25 2021-10-06 주식회사 토담 Enhanced Chuncheon-style Spicy Chicken Cooking Method And Base Source Thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160007855A (en) * 2014-07-04 2016-01-21 최순헌 Seasoning source for smoked chicken, the preparing method thereof and the preparing method of smoked chicken using the same
KR20160026798A (en) * 2014-08-29 2016-03-09 정미영 A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same
KR20200020537A (en) 2018-08-17 2020-02-26 태백닭갈비 주식회사 Spicy Stir-fried Chicken with Soup, and Method for Manufacturing the Same
KR102058193B1 (en) 2018-09-14 2020-01-22 배희경 Method for preparing Spicy Stir-fried hot pot Chicken and Spicy Stir-fried hot pot Chicken prepared by the method
KR102134615B1 (en) * 2020-02-18 2020-07-16 김종배 Manufacturing method of chicken and chicken using the same
KR20210119687A (en) * 2020-03-25 2021-10-06 주식회사 토담 Enhanced Chuncheon-style Spicy Chicken Cooking Method And Base Source Thereof

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