KR102609370B1 - Fried poultry wing and manufacturing method thereof - Google Patents

Abstract

The present invention relates to fried poultry wings, and more specifically, to fried poultry wings and a method of manufacturing them, which preprocesses and shapes the wings of poultry to provide an easy-to-eat size, visual appeal, and fun. It's about.

Description

Fried poultry wing and manufacturing method thereof}

The present invention relates to fried poultry wings, and more specifically, to fried poultry wings and a method of manufacturing them, which preprocesses and shapes the wings of poultry to provide an easy-to-eat size, visual appeal, and fun. It's about.

In general, poultry is a type of bird raised by taming and breeding wild birds to be useful in human life. There are practical species for the purpose of using the products and pet species used to appreciate their appearance and sound.

Practical species include chicken, duck, turkey, quail, and pigeon, and are cooked in a variety of recipes such as frying, grilling, stew, and steak, and are also used as ingredients in various foods such as sandwiches, salads, and stir-fry.

For example, in the case of chicken, it is cooked as deep-fried raw chicken, whole chicken grilled by putting raw chicken on a skewer and grilling it using firewood or electricity, stew or steak using chicken breast, etc.

In these conventional recipes, raw chicken is cooked whole or cut into several pieces according to a prescribed method, so the shape of the cooked food is monotonous and uniform, making it difficult to satisfy customer needs and difficult to decorate and plate with various auxiliary ingredients. As a result, creativity is low and there are limits to increasing the value of food.

Recently, chicken is divided into breast, legs, wings, etc., and is commercialized according to each part. Among them, the legs and wings, which have an appropriate amount of bone and meat, are the most popular parts. However, the general cooking method for this part was to salt it and then consume it through cooking processes such as boiling, charcoal grilling, direct fire grilling, smoking, and steaming.

Alternatively, as an example of fried chicken, fried chicken is widely distributed in the market, and the method includes a frying method in which the raw meat is cut into pieces, coated with flour batter, placed in heated oil, and fried, and a seasoning method in which the chicken fried in oil is taken out and mixed with seasoning. Chicken is the main dish.

However, these cooking methods did not sufficiently satisfy the tastes of consumers seeking new tastes because there was no significant difference in product taste or shape.

Republic of Korea Patent Publication No. 10-2015-0121438

The present invention is intended to solve the above problems, and provides fried poultry wings and a method of manufacturing them, which preprocess and shape the wings of poultry to provide an easy-to-eat size, visual appeal and fun. I want to do it.

The above and other objects and advantages of the present invention will become apparent from the following description of preferred embodiments.

The purpose is to prepare poultry wing parts including bones and meat; Cutting and removing the non-edible portion of the wing to obtain an edible portion having an oval shape with both sides; Place one side of the edible part on the palm and cut the skin of the remaining side in the longitudinal direction, using scissors to separate the first and second bones provided in the longitudinal direction of the edible part, and A cutting step, which involves cutting in the direction of the joint area where the first bone and the second bone are connected; A fine bone removal step of cutting a portion of the joint area where the second bone is connected and removing only the second bone by pushing it up; And, a processing step of turning the remaining flesh around the remaining first bone and forming it into a hot dog-shaped skewer; a poultry wing preprocessing step including;

Pre-processed wing skewers are mixed with salt, sugar, soy sauce, capsicum, onion powder, minced garlic, ginger powder, pepper, chicken stock, basil, corn starch, potato starch, sesame seeds, wine, milk and sesame oil. Aging after immersing in a seasoning composition mixing two or more kinds of seasoning ingredients and purified water at a weight ratio of 1:0.7 to 1.5; Preparing batter for frying including grain powder, first auxiliary material, second auxiliary material, and third auxiliary material; And mixing the aged skewers with the frying batter and then performing a frying process to produce fried skewered wings.

The grain powder includes two or more types selected from wheat flour, frying flour, corn flour, potato starch, barley flour, brown rice flour, fermented glutinous rice powder, and tapioca starch,

The first auxiliary material includes a mixture of three or more selected from the group consisting of egg yolk, minced garlic, ginger powder, almond powder, peanut powder, baking powder, red pepper seed powder, black pepper powder, jujube powder, sugar and salt,

The second auxiliary material is one or more health functional ingredients selected from ginseng powder, seaweed powder, barley sprout powder, seaweed powder, seaweed powder, kelp powder, and seaweed powder,

The third auxiliary material is characterized in that it contains at least one selected from the group consisting of smoked bell pepper powder, smoked green onion powder, smoked shiitake mushroom powder, and smoked shrimp powder.

The second auxiliary material is manufactured by washing and drying the second auxiliary materials, roasting them at 100 to 150° C. for less than 5 minutes, freeze-drying the roasted second auxiliary materials, and pulverizing them into powder. The powder of the second auxiliary materials is It has a size of 15 to 20 mesh,

As a method of smoking the third auxiliary material, the materials are cut into predetermined sizes, placed in a smoker, and heat treated at 60 to 75° C. for 30 to 40 minutes, and the smoking fuel used during smoking is , characterized by mixing apple trees and kelp at a weight ratio of 1:0.65.

According to the present invention, the wings of poultry are deboned, small bones are removed, processed into hot dog-shaped skewers, and the dish is prepared in the form of fried food, thereby providing an easy-to-eat size, visual appeal, and fun. .

As a result, the value of the product can be increased by satisfying consumers by providing unique and creative dishes.

Furthermore, by actively utilizing functional food ingredients that help promote health, the combination and balance of nutrients such as high protein, high dietary fiber, vitamins, and minerals is achieved, while the savory taste of fried food is doubled to provide a high level of sensory quality. We can provide fried poultry wings, which allows you to show off.

However, the effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.

Figures 1 to 7 are actual photos of the method for manufacturing fried poultry wings according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments of the present invention and drawings. These examples are merely presented as examples to explain the present invention in more detail, and it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

Additionally, unless otherwise defined, all technical and scientific terms used in this specification have the same meaning as commonly understood by a person skilled in the art to which the present invention pertains, and in case of conflict, this specification including definitions The description will take precedence.

In order to clearly explain the proposed invention in the drawings, parts unrelated to the description have been omitted, and similar reference numerals have been assigned to similar parts throughout the specification. And, when it is said that a part "includes" a certain component, this means that it does not exclude other components, but may further include other components, unless specifically stated to the contrary. Additionally, “unit” as used in the specification refers to a unit or block that performs a specific function.

The identification codes (first, second, etc.) for each step are used for convenience of explanation. The identification codes do not describe the order of each step, and each step does not clearly state a specific order in context. It may be carried out differently from the order specified above. That is, each step may be performed in the same order as specified, may be performed substantially simultaneously, or may be performed in the opposite order.

Hereinafter, implementation examples and examples of the present application will be described in detail with reference to the attached drawings. However, the present disclosure may not be limited to these implementations, examples, and drawings.

A method for manufacturing fried poultry wings according to an embodiment of the present invention includes preparing poultry wing parts including bones and flesh; Cutting and removing the non-edible portion of the wing to obtain an edible portion having an oval shape with both sides; Place one side of the edible part on the palm and cut the skin of the remaining side in the longitudinal direction, using scissors to separate the first and second bones provided in the longitudinal direction of the edible part, and A cutting step, which involves cutting in the direction of the joint area where the first bone and the second bone are connected; A fine bone removal step of cutting a portion of the joint area where the second bone is connected and removing only the second bone by pushing it up; And, a processing step of turning the remaining flesh around the remaining first bone and forming it into a hot dog-shaped skewer; a poultry wing preprocessing step including; Pre-processed wing skewers are mixed with salt, sugar, soy sauce, capsicum, onion powder, minced garlic, ginger powder, pepper, chicken stock, basil, corn starch, potato starch, sesame seeds, wine, milk and sesame oil. Aging after immersing in a seasoning composition mixing two or more kinds of seasoning ingredients and purified water at a weight ratio of 1:0.7 to 1.5; Preparing batter for frying including grain powder, first auxiliary material, second auxiliary material, and third auxiliary material; And mixing the aged wing skewers with the frying batter and then performing a frying process to produce fried wing skewers.

Figures 1 to 7 are actual photos of the method for manufacturing fried poultry wings according to an embodiment of the present invention. With reference to FIGS. 1 to 7, the method of manufacturing the fried poultry wings will be described in more detail.

First, referring to Figure 1, poultry wing parts can be prepared. The term poultry may refer to all types of edible bird meat, such as chicken, duck, goose, turkey, quail, pigeon, and pheasant. In one example, the poultry may be chicken or duck.

The wing part of the poultry may include all structures such as the bone, the flesh (meat) portion attached to the bone, and the skin located in the periphery. However, in some cases, it includes both the wing and the rod portion, which are commonly referred to as the wing portion of poultry. In one embodiment of the present invention, only the wing portion can be used, excluding the rod portion. .

However, in one embodiment of the present invention, the fries are produced in the form of hot dog-shaped skewers, rather than the conventional fried wings made by frying the wing portion in its original shape, so that it has a more convenient size and novel shape. It allows them to serve new fried wings.

Referring to FIG. 2, the non-edible portion of the wing can be cut and removed to obtain an edible portion having an oval shape with both sides.

The non-edible part may refer to the edge of the wing with little meat. The edible part refers to the portion remaining after the above-mentioned non-edible part is neatly cut and removed using scissors. The edible part may be in the form of an oval with wide sides and a certain thickness.

Referring to Figure 3, a cutting step can be performed on the edible portion. One side of the edible part may be placed on the palm, and the remaining side may be cut lengthwise by making a slit in the skin. Specifically, scissors can be used as a tool to cut between the first bone and the second bone provided in the longitudinal direction inside the edible portion.

The first bone and second bone may refer to the largest and longest bone located inside the wing and the next largest bone, respectively. The first bone and the second bone may have a connecting portion connected to each other.

In the cutting, the first bone and the second bone are separated from each other and the skin and some flesh are cut between them in the direction of the joint area, but at this time, rather than cutting both the front and back, only a part of the surface is cut to the extent of drawing a long sheath. It could be.

Referring to Figures 4 and 5, a fine bone removal step may be performed. Among the above joint areas, part of the part where the second bone is connected may be cut. As a result, the second bone is separated from the joining area and only the second bone can be removed cleanly by pushing up by hand, leaving only the first bone of a larger size.

The first bone remaining after removing the second bone is later exposed to the outside and serves as a handle for the skewer, so the surface can be neatly organized to form a certain shape by removing the remaining inedible parts such as cartilage.

Referring to Figures 6 and 7, processing steps can be performed. The processing step may be turning the remaining meat over by hand, centering on the remaining first bone, to form a hot dog-shaped skewer.

According to the present invention, as in the past, when frying wings are made in their original shape, it is difficult to eat them due to the process of removing the bones, and by breaking away from frying with the uniform wing shape, we create new fried wings with a novel and easy-to-eat shape. It can be manufactured.

Through the poultry wing pretreatment work described above with reference to FIGS. 1 to 7, the form of wing skewers, which are ingredients for frying, can be neatly prepared.

Next, the pretreated wing skewers can be immersed in the seasoning composition and then aged.

The seasoning composition adds basic salinity and meat flavor to the wing skewers, softens the meat more gently, and prevents the meat from drying out during frying.

The seasoning composition includes, for example, salt, sugar, soy sauce, capsicum, onion powder, minced garlic, ginger powder, pepper, chicken stock, basil, corn starch, potato starch, sesame seeds, wine, milk and sesame oil. It may be a mixture of two or more seasoning ingredients selected from and purified water. The seasoning ingredients are not limited to this, and may further include commonly used and known seasoning ingredients without limitation.

For example, the seasoning ingredients and purified water may be mixed at a weight ratio of 1:0.7 to 1.5.

After dipping the wing skewers in the seasoning composition and thoroughly mixing them by hand, the aging process can be performed. The aging may be performed at a refrigerated temperature of 0 to 5°C for 12 to 24 hours.

Next, batter for frying can be prepared. The batter may be used to form a batter surrounding the surface of the wing skewer.

The dough may include, for example, two or more grain powders selected from wheat flour, frying flour, corn flour, potato starch, barley flour, brown rice flour, fermented glutinous rice powder, and tapioca starch.

The grain powder may be included in an amount of 30 to 70 parts by weight based on 100 parts by weight of the dough.

The dough contains a first auxiliary material that is a mixture of three or more types selected from the group consisting of egg yolk, minced garlic, ginger powder, almond powder, peanut powder, baking powder, red pepper seed powder, black pepper powder, jujube powder, sugar, and salt. can do.

The first auxiliary ingredient can further enhance the sensuality of fried wings by adding flavor and aroma to the batter itself. Each component of the first auxiliary material may be independently included in an amount of 0.1 to 10 parts by weight, specifically, 0.1 to 5 parts by weight, based on 100 parts by weight of the dough.

The dough may contain a second auxiliary material that is one or more health functional ingredients selected from ginseng powder, seaweed powder, barley sprout powder, seaweed powder, seaweed powder, kelp powder, and seaweed powder.

The second auxiliary material is a natural material that is beneficial to the human body and can be easily obtained nearby, ensuring economic efficiency and unit price stability. It is also rich in bioactive ingredients such as various vitamins and minerals and antioxidant ingredients, so it has health functionality for fried wings with a lot of oil. can be added to increase the value of the product.

For example, the second auxiliary material may be seaweed powder, barley sprout powder, seaweed powder, or a combination thereof.

The method for producing the second auxiliary material may be prepared by washing and drying the second auxiliary material and roasting the second auxiliary material at 100 to 150° C. for less than 5 minutes, then freeze-drying the roasted second auxiliary material and pulverizing it into powder. If the roasting temperature exceeds 150°C or the roasting time exceeds 5 minutes, there is a risk that the second auxiliary material may burn or develop a bitter taste, thereby impairing the sensory properties. The powder of the second auxiliary material preferably has a size of 15 to 20 mesh.

Each component of the second auxiliary material may be independently included in an amount of 0.1 to 6 parts by weight, specifically, 0.1 to 4 parts by weight, based on 100 parts by weight of the dough.

The dough may further include one or more third auxiliary ingredients selected from the group consisting of smoked bell pepper powder, smoked green onion powder, smoked shiitake mushroom powder, and smoked shrimp powder.

The third auxiliary ingredient can add a new smoky flavor and savory taste of smoked vegetables and/smoked shrimp to the slightly greasy fried wing skewers, thereby suppressing the greasiness and creating a new harmony of flavors to further enhance sensuality. Let it happen.

As a method of smoking the third auxiliary material, the materials are cut into predetermined sizes, placed in a smoker, and heat treated at 60 to 75° C. for 30 to 40 minutes, or the outer surface of each material is cut using a torch. It may be something you learn quickly. Each of the above ingredients can be put into the smoker at the same time and smoked together, or each ingredient can be smoked separately.

When using the smoker, a mixture of apple trees and kelp can be used as a smoking fuel. By smoking using the mixture of apple tree and kelp, the aroma of vegetable ingredients and shrimp can be further enhanced while smoking efficiency can be increased. In particular, the flavor of the shrimp and the aroma of the vegetable ingredients can work synergistically to further enhance the flavor of the third auxiliary ingredient. For this purpose, the apple tree and the kelp are preferably mixed at a weight ratio of 1:0.65.

The third auxiliary material may be included in the range of 0.1 to 3 parts by weight based on 100 parts by weight of the dough.

The dough is a solid component containing the above-described grain powder, first auxiliary material, second auxiliary material, third auxiliary material, or a combination thereof, and one or more liquid ingredients selected from water, purified water, milk, oat milk, and coconut milk. It can be manufactured by mixing.

For example, the liquid ingredient is preferably a mixture of water, oat milk, and coconut milk at a weight ratio of 1:0.5:0.5.

It is preferable that the solid component and the liquid component are mixed at a weight ratio of 1:2 to 4. However, it is not limited to this, and may be mixed in an appropriate mixing ratio to achieve an appropriate viscosity of the dough.

For example, the viscosity of the dough is preferably set to 1,380 cst to 1,500 cst at 18°C in order to appropriately express the crispiness and density of the fries.

Meanwhile, after forming the dough, apple cider vinegar may be added in an amount of 0.1 to 0.5% by weight, for example, 0.2% by weight, based on the total weight of the dough. Mixing apple cider vinegar at the above-mentioned content can increase the crispiness of fries, improving their texture, and have the effect of allowing fries to be preserved for a longer period of time due to the antioxidant components of apples.

Next, the aged wing skewers can be mixed with the frying batter and then a frying process is performed to produce fried wing skewers.

In the case of wing frying, since it is cooked at high temperature, there are various variables such as color change due to heat oxidation, increase in free fatty acids, decrease in unsaturated fatty acids, and rancidity, so the selection of frying oil is very important.

In one embodiment of the present invention, the composition and mixing ratio of mixed frying oil is provided, which is particularly effective in preventing the decline of good cholesterol (HDL), increases the sensory properties of fried food, and minimizes rancidity.

The frying oil may be a mixture of two or more types selected from the group consisting of peanut oil, garlic extract oil, green onion extract oil, refined coconut oil, refined safflower seed oil, refined grape seed oil, palm oil, and sunflower oil.

For example, the frying oil may be a mixed frying oil containing peanut oil, garlic extract oil, and refined coconut oil in a weight ratio of 1:1 to 1.2:0.6 to 0.7. The above-mentioned ingredient combination and mixing ratio combines the nutty flavor of peanuts and coconut with the spicy flavor of garlic to enhance the sensory properties of fried food, while also exhibiting effects such as antioxidant capacity and HDL increase, making frying healthier and safer due to heat stability. Makes manufacturing possible.

The peanut oil may be obtained by grinding dried peanuts, mixing them with 2 to 3 times the weight ratio of corn oil, heat treating them at 140 to 150°C, then removing and refining the peanuts.

The garlic extract oil may be obtained by crushing dried garlic, mixing it with 1.5 times the weight ratio of sunflower oil, heat treating it at 150-155°C, then removing and refining the garlic.

The frying method is not particularly limited, and for example, devices and frying methods according to known technologies, such as a far-infrared heater or an automatic fryer, can be used.

For example, the frying process may be frying at 170 to 185°C for 6 to 10 minutes, for example, 8 minutes.

Next, a sauce for frying wing skewers can be prepared. The sauce is not particularly limited, and any sauce can be used as long as it is prepared to provide excellent flavor harmony when served with fried wings.

For example, a sauce using tomatoes as the main ingredient can be manufactured. Specifically, 60 to 70% by weight of tomatoes, 15 to 20% by weight of mayonnaise, and 5 to 6% by weight of sweetener as auxiliary ingredients may be placed in a stirrer and stirred to form a paste. At this time, the sweetener may be a mixture of salt, starch syrup, and acacia honey. In addition, the sauce may further include secondary ingredients such as garlic, ginger, onions, carrots, and various spices, and the manufacturing method may also follow known techniques.

According to one embodiment of the present invention, the wings of poultry are deboned, small bones are removed, processed into hot dog-shaped skewers, and the dish is prepared in the form of fried food, providing an easy-to-eat size, visual appeal, and fun. make it possible

As a result, the value of the product can be increased by satisfying consumers by providing unique and creative dishes.

Furthermore, by actively using functional food ingredients that help promote health, the combination and balance of nutrients such as high protein, high dietary fiber, vitamins, and minerals are achieved, while the savory taste of fried food is doubled to provide a high level of sensory quality. We can provide fried poultry wings, which allows you to show off.

In this specification, only a few examples of various embodiments performed by the present inventors are described, but the technical idea of the present invention is not limited or limited thereto, and of course, it can be modified and implemented in various ways by those skilled in the art.

Claims (3)

Preparing poultry wing parts, including bones and meat;
Cutting and removing the non-edible portion of the wing to obtain an edible portion having an oval shape with both sides;
Place one side of the edible part on the palm and cut the skin of the remaining side in the longitudinal direction, using scissors to separate the first and second bones provided in the longitudinal direction of the edible part, and A cutting step, which involves cutting in the direction of the joint area where the first bone and the second bone are connected;
A fine bone removal step of cutting a portion of the joint area where the second bone is connected and removing only the second bone by pushing it up; and,
A poultry wing pre-processing step, including a processing step of turning the remaining flesh around the remaining first bone and forming it into a hot dog-shaped skewer;
Pre-processed wing skewers are mixed with salt, sugar, soy sauce, capsicum, onion powder, minced garlic, ginger powder, pepper, chicken stock, basil, corn starch, potato starch, sesame seeds, wine, milk and sesame oil. Aging after immersing in a seasoning composition mixing two or more kinds of seasoning ingredients and purified water at a weight ratio of 1:0.7 to 1.5;
Preparing batter for frying including grain powder, first auxiliary material, second auxiliary material, and third auxiliary material; and
A step of mixing aged wing skewers and the frying batter and then performing a frying process to produce fried wing skewers,
The grain powder includes two or more types selected from wheat flour, frying flour, corn flour, potato starch, barley flour, brown rice flour, fermented glutinous rice powder, and tapioca starch,
The first auxiliary material includes a mixture of three or more selected from the group consisting of egg yolk, minced garlic, ginger powder, almond powder, peanut powder, baking powder, red pepper seed powder, black pepper powder, jujube powder, sugar and salt,
The second auxiliary material is one or more health functional ingredients selected from ginseng powder, seaweed powder, barley sprout powder, seaweed powder, seaweed powder, kelp powder, and seaweed powder,
The third auxiliary material includes at least one selected from the group consisting of smoked bell pepper powder, smoked green onion powder, smoked shiitake mushroom powder, and smoked shrimp powder,
The second auxiliary material is manufactured by washing and drying the second auxiliary materials, roasting them at 100 to 150° C. for less than 5 minutes, freeze-drying the roasted second auxiliary materials, and pulverizing them into powder. The powder of the second auxiliary materials is It has a size of 15 to 20 mesh,
As a method of smoking the third auxiliary material, the materials are cut into predetermined sizes, placed in a smoker, and heat treated at 60 to 75° C. for 30 to 40 minutes,
A method of producing fried poultry wings, characterized in that the smoking fuel used during the smoking is a mixture of apple wood and kelp at a weight ratio of 1: 0.65. delete delete