KR102589695B1 - Recipe for a fried chicken - Google Patents

Abstract

The present invention relates to a method for manufacturing fried chicken, and more specifically, to remove the greasiness of fried chicken while maintaining its crispiness even after a long period of time, to be rich in nutrients by using medicinal ingredients, and to have flavor while removing unpleasant odors from meat. The present invention relates to a method of manufacturing fried chicken, and the present invention relates to a method of manufacturing fried chicken, which involves preparing a powder formed by mixing flour, starch, refined salt, whole milk powder, glucose, flavor enhancer, natural spices, and synthetic leavening agent. process; A paste preparation process of preparing the collected herbal medicine solution by mixing Pseudomonas eucalyptus, Hovenia, licorice, and purified water (water) in a certain ratio and heating it at a high temperature for a certain period of time; A base manufacturing process of making batter for frying by mixing the powder obtained by performing the powder preparation process and the dough preparation process and the herbal medicine liquid; A basting process in which chicken meat is cut to a certain size, blood removed, placed in a container containing the frying batter made by the base manufacturing process, and the surface of the chicken is smeared with the frying batter to coat the chicken with a batter of a certain thickness; A spread process of applying gravity flour to the surface of the frying batter; After performing the spread process, it is manufactured including a frying process in which the chicken meat sprinkled on the surface is sprinkled on the surface and fried in soybean oil at a frying temperature. When fried at 160° C. for 10 minutes, the frying temperature is bright yellow and has a slightly savory taste. It has a hard texture, and when fried at 220°C for 10 minutes, it is reddish-yellow, has a savory taste, and is characterized by a usually hard texture.

Description

How to make fried chicken {Recipe for a fried chicken}

The present invention relates to a method for manufacturing fried chicken, and more specifically, to remove the greasiness of fried chicken while maintaining its crispiness even after a long period of time, to be rich in nutrients by using medicinal ingredients, and to have flavor while removing unpleasant odors from meat. This is about a method of making fried chicken.

In general, chicken refers to fried chicken that is eaten by coating the surface of the chicken with bread crumbs and various seasonings, dipping it in boiling oil at a high temperature, and then frying it. However, in the case of conventional fried chicken, the skin contains a large amount of cholesterol and is high in oil, so there was a risk of causing various adult diseases if a large amount of fried chicken was consumed.

Therefore, as the economic level improves and interest in health increases, consumers' interest in food products with functionality for maintaining health is increasing. In addition, as the incidence of adult diseases is increasing due to nutritional imbalance caused by picky eating and excessive intake, and lack of exercise, it is necessary to manufacture and sell correct health supplements or special nutritional foods that use special ingredients to improve health and are effective in preventing or treating adult diseases. It's becoming more active.

In Korea, health foods have been developed using substances extracted from herbal medicines or natural foods from the perspective of traditional medicine, including folk remedies and oriental medicine, and their potential for regulating biological functions and recovering or preventing diseases has been suggested. It has been done.

In addition, as aging is accelerated due to increased consumption of instant foods, increased opportunities to eat out, and acidification of body fluids resulting from excessive meat intake, the incidence of adult diseases such as gastrointestinal disorders, cancer, and vascular disease is increasing among modern people.

Meanwhile, fried chicken is widely used as a children's snack or fast food, and in the oil used in the frying process, heated oxidation products generated by chemical and physical changes during the frying process can have harmful effects on the human body.

It is thought that this action can be used to improve the quality of chicken using herbal medicine and to develop an herbal batter to minimize physical and chemical changes during the frying process, increase the nutritional value of chicken, and prevent childhood obesity and adult diseases. It will be able to increase the income of specialty stores and promote the consumption of chicken, and it is thought that it can be applied to instant frozen foods (fried foods) to extend the shelf life.

However, the consumption of chicken has drastically decreased due to the aftermath of the avian flu. According to the published data, consumption of chicken itself is only about 20-25% of all meat, and consumption was bound to be sluggish due to traditional cooking methods and eating patterns.

In particular, chicken has recently begun to be recognized as an excellent food due to its low-fat, low-calorie, low-cholesterol, and high-protein properties, and has become an opportunity for modern people who value nutrition and health to naturally increase consumption. In addition, Korean consumers have long been accustomed to traditional processing methods such as white-boiled chicken and samgyetang, but from the late 1970s to the late 1980s, they enjoyed electric grilling.

Since the late 1980s, the restaurant culture has developed rapidly, accounting for about 60% of the chicken consumption market, and the main reason for this can be said to be fried chicken. In particular, recently, as the employment rate of women has increased, processed chicken products and instant foods have become not only snacks but also essential meals for children and the younger generation.

However, the existing method involves cutting oriental medicinal ingredients into a certain size and frying them in the batter when making batter. When frying, it is weak to heat and burns or is not evenly distributed in the chicken, so there are questions about its nutritional value and there is a lack of data on it. Since the late 1980s, the restaurant culture has developed rapidly, accounting for about 60% of the chicken consumption market, and the main reason for this can be said to be fried chicken.

In particular, recently, as the employment rate of women has increased, processed chicken products and instant foods have become not only snacks but also essential meals for children and the younger generation.

As the current chicken consumption pattern is fried chicken, we are trying to develop fried chicken with new ingredients by identifying the problems and characteristics of fried chicken. The present invention relates to a method of cooking chicken. By adding herbal medicine to the batter mix, which is the frying batter used in chicken production, the quality of chicken is increased, physical and chemical changes are minimized during the frying process, the nutritional value of chicken is increased, and childhood obesity is suppressed. , It also aims to contribute to increasing the income of chicken restaurants and promoting the consumption of chicken.

Research on fried chicken has continued in the past. Application No. 10-2002-0069347 describes the manufacturing method of fried chicken, and its properties were examined by adding milk calcium to frying powder. Application No. 10-2002-0069324 describes the manufacturing method of boneless chicken. And, application number 10-2003-0014463 describes the oriental medicine health chicken cooking method.

However, the existing method involves cutting oriental medicinal ingredients into a certain size and frying them in the batter when making batter. When frying, it is weak to heat and burns or is not evenly distributed in the chicken, so there are questions about its nutritional value and there is a lack of data on it.

Therefore, even if oriental medicine ingredients are used in the past, it is difficult to remove unpleasant odors while removing the greasiness of frying, and also there are problems with frying oil seeping into chicken meat so much that flavor cannot be felt and digestion is poor.

Republic of Korea Patent Application No. 2002-0069324 Republic of Korea Patent Application No. 2003-0014463 Republic of Korea Patent Registration No. 0655179

The present invention, which solves the above problems, provides functional chicken for maintaining health by preventing and treating adult diseases through the medicinal effects of herbal medicines when kneading herbal medicines boiled with water. It is used as a tasty and nutritious food, and provides a method of manufacturing fried chicken that removes the greasiness of frying, maintains crispness even after a long period of time, and removes unpleasant odors from meat while providing flavor.

Another purpose of the present invention is to additionally use radish powder, a natural ingredient, when making dough using herbal medicine and powder, to suppress the occurrence of herbal medicine odor when eating fried food and to create a sweet taste, so that even children can easily consume it. The goal is to provide a method of manufacturing fried chicken that is beneficial to health and easy to digest.

The object of the present invention as described above is a method for producing fried chicken, which includes a powder preparation process of preparing a powder formed by mixing flour, starch, refined salt, whole milk powder, glucose, flavor enhancer, natural spice, and synthetic leavening agent; A paste preparation process of preparing the collected herbal medicine solution by mixing Pseudomonas eucalyptus, Hovenia, licorice, and distilled water (water) in a certain ratio and heating it at a high temperature for a certain period of time; A base manufacturing process of making batter for frying by mixing the powder obtained by performing the powder preparation process and the dough liquid preparation process with the herbal medicine; A basting process in which chicken meat is cut to a certain size, blood removed, placed in a container containing the frying batter made by the base manufacturing process, and the surface of the chicken is smeared with the frying batter to coat the chicken with a batter of a certain thickness; A spread process of applying gravity flour to the surface of the frying batter; After performing the spread process, it is manufactured by including a frying process in which chicken meat sprinkled on the surface with gravity flour is placed in soybean oil and fried at a frying temperature. When fried at 160° C. for 10 minutes, the frying temperature is bright yellow and has a slightly savory taste. It has a hard texture, and when fried at 220°C for 10 minutes, it is reddish-yellow, usually has a savory taste, and is achieved by a fried chicken manufacturing method characterized by a normal hard texture.

This is achieved by a fried chicken manufacturing method, which further includes adding garlic and green onions to the herbal medicine and boiling it a little more to remove the odor of the herbal medicine.

This is achieved by a fried chicken manufacturing method characterized in that radish flour is further included in the gravity flour.

This is achieved by a fried chicken manufacturing method, characterized in that the powder further contains vegetable powder.

This is achieved by a fried chicken manufacturing method characterized in that it further includes an oil absorption prevention process to prevent oil from seeping in after frying by coating chicken meat with eggs before the basting process.

The fried chicken manufacturing method of the present invention uses herbal medicines boiled with water to prevent and treat adult diseases through the medicinal effects of the herbal medicines used in oriental medicine, thereby providing functional chicken for maintaining health and at the same time providing delicious taste. It is a useful invention that can provide healthy and nutritious food, and has the effect of removing the greasiness of frying, maintaining crispiness even after a long time, and removing unpleasant odors from meat and providing flavor.

Hereinafter, preferred embodiments of the present invention will be described in detail as follows. The present invention is similar to the prior art in that it relates to a method for producing fried chicken.

However, in making the frying batter coated on the surface of the chicken, fried chicken is produced while maintaining the efficacy of the herbal medicine by boiling it with water at high heat and using the herbal medicine, and the efficacy of the medicine accordingly. It is characterized by its remarkable effectiveness in preventing and treating diseases.

The cooking method of the present invention first performs a powder preparation process to prepare a powder formed by mixing flour, starch, refined salt, whole milk powder, glucose, flavor enhancer, natural spice, and synthetic leavening agent. The powder is used to make frying clothes and provides texture and flavor, as well as a yellowish visual taste when fried in oil.

At this time, sodium L-glutamate is used as the flavor enhancer, and the synthetic leavening agent is a mixture of sodium bicarbonate, sodium acid pyrophosphate, starch, monobasic calcium phosphate, and calcium lactate.

Meanwhile, separately from the powder preparation process, a paste preparation process is performed in which the collected herbal medicine is prepared by mixing astragalus, astragalus, eucalyptus, licorice, and purified water (water) in a certain ratio and heating it at a high temperature for a certain period of time.

The method of performing the dough preparation process is to wash five types of medicinal ingredients, such as Pseudomonas apricots, Hogae, and licorice, thoroughly in running water, and then boil the medicines and water. 30g of the above, 30g of Hogae, and 10g of licorice are mixed with 20L of purified water and heated at high temperature. When the purified water begins to boil, reduce the heat to medium, bring to a bubbling boil, and boil for 30 minutes.

When the herbal medicine is prepared by performing the dough preparation process using the herbal medicine as described above, a base manufacturing process is performed to make batter for frying by mixing it with the powder obtained by performing the powder preparation process.

Ultimately, fried chicken coated with batter using the herbal medicine of the present invention becomes a functional food that prevents and treats diseases by exhibiting the medicinal effects of the herbal medicine.

Normally, when using herbal medicine, it has a strong herbal medicine smell, which makes children, such as children, reluctant to take it. To remove the smell of the herbal medicine, add green onions, garlic, etc. to the herbal medicine and boil it again for a while to remove the smell of the herbal medicine. . In order to remove the smell of the herbal medicine, more salt can be added when boiling with green onions, garlic, etc., and after boiling for a while as described above, the green onions and garlic are removed and the herbal medicine is cooled.

In addition, while performing the batter liquid preparation process and the powder preparation process respectively, the chicken meat is cut to a certain size and the blood is removed, and the chicken meat is prepared. Then, the prepared chicken meat is placed in a container containing the frying batter made by the base manufacturing process and applied to the surface of the chicken meat. The basting process is performed to coat the batter with a certain thickness by covering it with frying batter.

It is manufactured by a spread process in which gravity flour is applied to the surface of the batter, and a frying process in which chicken meat sprinkled on the surface after performing the spread process is fried in soybean oil.

At this time, additional radish flour can be added to the above-mentioned gravity flour. The radish powder is made by drying and powdering radish, which promotes digestion and adds sweetness when eating fried chicken.

The powder can further include vegetable powder, where the vegetable powder is cabbage powder, parsley powder, lemon powder, calamansi extract powder, broccoli juice powder, pork potato powder, ginger powder, etc. These vegetable powders are usually used. Use the powder form available on the market. The reason for using vegetable powder is because it can provide flavor in many forms.

Fried chicken can be cooked by further including an oil absorption prevention process in which chicken meat is coated with eggs before the basting process to prevent oil from seeping in after frying.

If the oil absorption prevention process is further performed as described above, it has the effect of preventing oil from seeping into the chicken meat after frying, removing the greasiness of frying, and maintaining crispness even after a long period of time.

[Comparative manufacturing example]

The chicken of the example using the herbal medicine, which is the method for producing the fried chicken of the present invention, and the comparative example prepared by the conventional method of manufacturing fried chicken using the powder of the herbal medicine, were fried in oil heated to 160°C, 180°C, and 220°C. When examined through a sensory experiment, it was as shown in Table 1 below.

oil temperature burnt taste savory taste color Texture
160℃
Comparative example 0 0 light yellow One Example 0 One bright yellow 2

180℃ Comparative example 0 One bright yellow One Example 0 3 dark yellow 2
220℃ Comparative example 2 0 dark red yellow 3 Example One 2 red yellow 2

No burnt taste: 0, Slightly burnt taste: 1, Moderate burnt taste: 2, Very bitter taste: 3

No savory taste: 0, slightly savory: 1, moderately savory: 2, very savory: 3

Texture: Soft: 0, Slightly hard: 1, Normally hard: 2, Very hard: 3

As can be seen above, the results of investigating the sensory characteristics, such as taste and preference, showing the most noticeable difference in fried chicken obtained at different frying temperatures are shown in Table 1. Overall, the use of powder when using herbal medicine showed a significant difference in all characteristics such as color and texture when forming frying, and in particular, it showed sensory desirable results such as an increase in savory taste and color as shown in Table 2. It was.

As the frying temperature increased, the sensory characteristics changed rapidly over time, and it was seen that the point at which the lowest intensity taste and the highest intensity burnt taste were displayed was shortened by about 3.3 times in all frying conditions.

These results were also confirmed when the sensory results of frying for 10 minutes at 175℃, where the savory taste was highest, were almost identical to those of frying for 5 minutes at 220℃. As for the change in characteristics according to the frying time, there was no significant difference in the decrease in taste between the fries except for the 180℃ treatment group, and the savory taste decreased after reaching its peak as the frying time increased. The time that increased the most was found to be the best frying time when compared with the overall preference results.

The fried chicken manufacturing method of the present invention uses herbal medicines boiled with water to prevent and treat adult diseases through the medicinal effects of the herbal medicines used in oriental medicine, thereby providing functional chicken for maintaining health and at the same time providing delicious taste. It is a useful invention that can provide healthy and nutritious food, and has the effect of removing the greasiness of frying, maintaining crispiness even after a long time, and removing unpleasant odors from meat and providing flavor.

Claims (5)

In the fried chicken manufacturing method,
A powder preparation process of preparing a powder formed by mixing flour, starch, refined salt, whole milk powder, glucose, flavor enhancer, natural spice, and synthetic leavening agent;
A paste preparation process of preparing the collected herbal medicine solution by mixing Pseudomonas eucalyptus, Hovenia, licorice, and purified water (water) in a certain ratio and heating it at a high temperature for a certain period of time;
A base manufacturing process of making batter for frying by mixing the powder obtained by performing the powder preparation process and the dough preparation process and the herbal medicine liquid;
A basting process in which chicken meat is cut to a certain size, blood removed, placed in a container containing the frying batter made by the base manufacturing process, and the surface of the chicken is smeared with the frying batter to coat the chicken with a batter of a certain thickness;
After the basting process, a spread process of applying gravity flour to the surface of the batter;
It is manufactured by including a frying process in which gravity flour is sprinkled on the surface after the spread process is performed, the buried chicken meat is placed in soybean oil and fried at a frying temperature,
When fried at 160°C for 10 minutes, the frying temperature is bright yellow with a slightly savory taste and usually has a hard texture, and when fried at 220°C for 10 minutes, it is reddish yellow with an average savory taste and usually has a hard texture,
A method for manufacturing fried chicken, further comprising adding garlic and green onions to the herbal medicine solution and boiling it a little more to remove the odor of the herbal medicine.
delete According to claim 1,
A fried chicken manufacturing method, characterized in that radish flour is further included in the gravity flour.
According to claim 1,
A fried chicken manufacturing method, characterized in that the powder further contains vegetable powder.
According to claim 1,
A fried chicken manufacturing method, characterized in that it further includes an oil absorption prevention process to prevent oil from seeping in after frying by coating chicken meat with eggs before the basting process.