KR20010016647A - A method of preparing fried chicken - Google Patents

Abstract

PURPOSE: A method of making fried chicken removing the fat from chicken is provided to give a plain, not greasy taste of chicken food to be suited for Koreans. CONSTITUTION: The method comprises the following steps : (i) preserving raw chicken in a mixed seasoning of ground pepper, refined rice wine, garlic, onion juice and salt for 2-5hr; (ii) grilling the seasoned chicken on a gridiron by using a burner having an inclined flame hole for 3-15min to remove the fat from the chicken; (iii) eliminating left fat on the surface of the chicken by using absorbent fiber or paper; (iv) cutting the chicken into small pieces and covering the surface of the chicken with starch powder, batter of the starch powder and crushed cracker in order; and then (v) frying the resulting chicken seasoned and covered in oil.

Description

Method of manufacturing fried chicken {A METHOD OF PREPARING FRIED CHICKEN}

The present invention relates to a method of manufacturing a fried chicken, and more particularly, to a method of manufacturing a fried chicken to remove the fat contained in the chicken to give a light taste.

Chicken is one of the most commonly eaten meats because it is rich in protein and fat and is cheaper than beef and pork. Therefore, a variety of recipes have also been developed, has been widely used as a side dish, as well as nutrition, snacks, wine snacks. However, chicken meat contains a large amount of cholesterol, an animal fat, as well as meat, and some people are reluctant to eat due to adult diseases. Chicken meat, which is one of the most delicacies in chicken cooking, is particularly pointed to high cholesterol. . Fried chicken is one of the most popular chicken foods in the world. Is being limited.

Therefore, the present inventors came to the present invention while developing a recipe for making fried chicken from which the fat specific to chicken was removed.

It is an object of the present invention to provide a fried chicken, from which fat is removed which can be eaten freely by anyone by eliminating fat unique to chicken in a cooking step.

In addition, an object of the present invention is to provide a fried chicken that removes the fat of the chicken, the taste is lighter than the conventional fried chicken and oil does not bleed when chewed.

In addition, it is an object of the present invention to remove the fat of the chicken and at the same time to remove the fishy unique to the chicken in order to provide a fried chicken superior to the conventional fried chicken in the overall taste and texture.

In order to achieve the above object, in the present invention, the raw chicken, pepper, sake, garlic, onion juice, salt for 2 to 5 hours in a seasoning containing the salt; Roasting the seasoned chicken directly on a fire for 3 to 15 minutes to remove most of the fat contained in the chicken, and then removing the remaining fat on the surface of the chicken using fibers or paper having excellent absorption ability; And it provides a method for producing a fried chicken consisting of the step of properly cutting the fat is removed chicken fried in oil by wearing a fry clothes and the fried chicken thus prepared.

The method for preparing fried chicken according to the present invention comprises a step of preparing raw chicken in seasoning for a predetermined time, removing fat, and frying after applying a frying cloth, which will be described in detail for each step.

(1) Step Ⅰ

Put the raw chicken in the sauce for 2 to 5 hours.

Chicken meat can be used both frozen and grown, but considering the taste and overall flavor, it is preferable to use the grown rather than frozen meat.

Seasoning is a mixture of pepper, sake, garlic, onion juice, salt, etc., and can be used to flavor and flavor the ingredients commonly used for cooking fried chicken. I can make it.

2 to 5 hours is appropriate for the seasoning, but the time can be adjusted according to the seasoning or the desired taste, and usually about 3 hours is most preferred.

(2) Step II

After roasting the chicken seasoned in step I directly on a fire for about 3 to 15 minutes to remove most of the fat contained in the chicken, the fat remains on the surface of the chicken by using fiber or paper with excellent absorption ability such as kitchen towel or cotton towel Remove it.

This step is to remove the fat contained in the chicken by directly roasting the chicken before frying. The grill is used so that the oil from the chicken can be drained out. It is advisable to use something that has been slanted so that it can escape. The baking time may vary depending on the degree of fat removal and the temperature of the heat directly touching the chicken, but at least 3 minutes is recommended to remove enough fat while maintaining a non-burning interval. Minutes are most preferred. And if the distance between the burner more than the baking time may be longer, but if the baking time is longer, it is preferable to make the chicken within 5 minutes.

After roasting to remove fat, use kitchen towels or cotton towels to absorb fat remaining on the surface of the chicken. In addition to cotton fibers, it is also possible to use absorbent fibers or paper cotton, and to apply the pressure properly to completely remove the surface fat.

Through the roasting process for a certain period of time, the fat contained in the chicken is removed as well as the fishy smell that is unique to the chicken.

(3) step III

After appropriately cutting the fat removed the chicken of step II, it is coated with a batter and fried in oil to prepare a fried chicken.

Fried clothes can be used commonly used fried flour or flour dough, etc. In the present invention to use a cracker powder made by cracking starch powder and crackers using sweet potato starch in order to give a more crunchy, savory and clean taste. First, apply powdered starch powder. Secondly, starch powder is kneaded in water and coated with frying cloth. Third, cracker powder is made by crushing crackers finely. Crackers are generally available on the market. By applying the cracker powder in this way, it can give a savory and crunchy texture, and the texture or flavor can be preserved even after cooling over time.

After the batter is coated, it is fried in oil at a temperature of 180 ° C. in the same manner as a general fried chicken. In particular, in the present invention, since the chicken is roasted in advance of the frying step in order to remove the fat of the chicken, the frying time can be shortened as compared to a method of preparing a fried chicken. Therefore, the fried chicken is fried for about 9 to 10 minutes at 180 ℃ temperature in the present invention is most preferably fried for about 8 minutes at 180 ℃ temperature. In addition, the fried oil may be used soybean oil commonly used in fried chicken, but the corn oil that tastes better than the peculiar, soy taste.

Hereinafter, an Example demonstrates this invention in more detail. However, the scope of the present invention is not limited by the following examples.

Example 1

Production Example

(Iv) Seasoned chicken with pepper, sake, garlic, onion juice, and salt and settle for 3 hours.

(Ii) The seasoned chicken of (i) was roasted for about 5 minutes using a burner and a grill, and the fat was completely removed. Then, the remaining fat on the surface of the chicken was removed using a kitchen towel.

(Iii) After appropriately cutting the fat-derived chicken obtained in the above (ii), apply powdered starch powder using sweet potato starch, knead starch powder to water and apply frying cloth, and then apply 180 ° C Fried fried corn oil for 8 minutes to prepare a fried chicken of the present invention.

Example 2

Preference Rating

The overall taste, flavor, texture, degree of greasy feeling of the fried chicken of the fried chicken according to the present invention prepared in Example 1 were evaluated by the sensory test in comparison with the following comparative example. The 7-point scale was used for the evaluation and the panel size was 20. The results are shown in Table 1 below.

1) Preparation of Comparative Example

Comparative Example 1: A fried chicken was prepared by the same method as the method of the present invention except for removing fat. That is, after seasoning the raw chicken according to step (iii) of Example 1, immediately fried chicken was prepared according to the step (iii).

Comparative Example 2 Among the franchise fried chickens of a foreign company, one type was selected as a large consumption.

Comparative Example 3 Among the franchise fried chickens of a domestic company, one type was selected as a large consumption.

2) results

Light taste Degree of greasy Texture Overall taste zest Example 1 6.8 Few 6.7 6.5 6.5 Comparative Example 1 4.9 have 5.9 6.2 6.3 Comparative Example 2 4.7 There is a lot 5.8 6.3 6.2 Comparative Example 3 4.8 have 5.7 6.2 6.3

As can be seen from Table 1, the fried chicken of the present invention is much better than the conventional fried chicken or the fried chicken without the fat removal step peculiar to the present invention in a light taste, greasy degree, texture and overall taste It was also found to be superior in the flavor.

The fried chicken prepared according to the present invention can be easily eaten even by those who do not like fried chicken because most of the fat of the chicken is removed and greasy during the unique roasting step of the present invention. Compared to the taste, the taste is much lighter and chewy, especially when you chew, oil does not bleed well.

Claims (5)

In the manufacturing method of fried chicken which is seasoned with raw chicken and fried in oil (a) cooked raw chicken for 2-5 hours in a seasoning with pepper, sake, garlic, onion juice and salt; (b) roasting the chicken seasoned in (a) directly on a fire for 3 to 15 minutes to remove most of the fat contained in the chicken and then removing the fat remaining on the surface of the chicken by using fiber or paper having excellent absorption ability; (c) Method of producing a fried chicken, characterized in that the fat is removed from the chicken obtained in (b) as appropriately cut and then fried in oil by wearing a fry. The method of claim 1, wherein the grilling of the chicken is characterized in that the grilling using a burner designed inclined to the grill and the fire so that the oil discharged from the chicken can escape. The method of claim 1 or 2, wherein the grilling process of (b) is for 5 minutes. The method of claim 1, The process of coating the frying cloth of (c) is after first coating powdered starch powder; Secondly, starch powder is kneaded in water and the batter is coated; Method characterized in that the cracker powder is made by breaking the cracker in the third. Fried chicken prepared by the method of claim 1.