KR20020021945A - Cooking method of a chicken jeongol - Google Patents

Abstract

PURPOSE: Provided is a method of preparing the chicken casserole in which the specific chicken odor and the fats are eliminated by seasoning before the chicken is boiled in the oven. The casserole and the starch noodle to go with the above casserole is separately packed and stored for long period in the freezer until use. CONSTITUTION: The preparation method comprises: a pre-treating process in which the feather, intestine, head and legs are eliminated and the rest is cleaned; a dipping process of the above pre-treated chicken at 5-10deg.C for 12-17 hours in a seasoning solution which consists of 70-80wt.% of water, 1-2wt.% of refined salt, 0.2-0.5wt.% of sugar, 0.05-0.2wt.% of sodium glutamate, 0.02-0.1wt.% of black pepper, 0.02-0.1wt.% of the combined pepper seasoning, 0.5-2wt.% of ground garlic and 0.1-0.5wt.% of ground ginger; a boiling step of the above chicken in the oven at 100-120deg.C for 30-60 minutes; a step of obtaining the above chicken meat; another dipping step of the above chicken meat into the seasoning solution comprising 1-2wt.% of chicken stock, 1-2wt.% of soy sauce, 0.5-0.8wt.% of refined salt, 0.3-0.9wt.% of sodium glutamate, 2-4wt.% of combined meat seasoning, 0.1-0.4wt.% of sesame oil, 0.2-0.6wt.% of the combined pepper seasoning, 3-7wt.% of red pepper powder, 0.2-0.5wt.% of pepper oil, 0.001-0.02 wt.% of black pepper and 60-80wt.% of water; and the packing step of the above second time seasoned chicken meat and starch noodle separately and storing in the freezer.

Description

COOKING METHOD OF A CHICKEN JEONGOL}

The present invention relates to a method for producing chicken meat hotpot, the process of distilling excess fat through a primary seasoning process and an oven roasting process to add auxiliary seasoning solution to the chicken after the pretreatment process It relates to a step of mixing the seasoned chicken meat in the seasoning seasoning solution and finally vacuum packaging and packaging the noodles separately.

In general, hotpot is boiled with minced meat with vegetables, seasoning, and a little water. The instant hot pot, which is currently sold on the market, is packaged in a retort container using fish or seafood as a main ingredient, and is marketed in the form of cooking with water when eating. Vegetables and condiments are also packed in soup and cooked together. Therefore, although it is sold for instant packaging, there is a inconvenience that consumers have to cook after purchase, and the seasonings of soup type have limitations for consumers of various layers to eat due to the seasoned taste. Conventionally, since the hot pot that can be eaten immediately by using chicken has not been sold, there is a need for a cooking method suitable for the taste of consumers who prefer chicken. Currently, processed chicken foods include samgyetang, fried chicken, and seasoned chicken with seasoned fried chicken. In the case of Samgyetang, chicken and ginseng, rice, jujube, etc. are packaged together and distributed in a living body or processed into canned foods.When it is distributed as raw chicken, the taste can be altered and hygiene problems can be raised. There are various problems such as the peculiar smell occurs, the meat tissue of chicken is too soft and the texture is lost. Conventionally, ginger or garlic was put in order to remove the peculiar smell of chicken, and the effect was not satisfactory by selecting the method of putting together and boiling in the cooking process. In addition, fried chicken and seasoned chicken are one of the favorite instant foods that young people especially prefer, but they contain a lot of fat, which poses the risk of causing various modern diseases such as obesity due to excessive intake of fat and accumulation of cholesterol in the human body. Therefore, processed foods of chicken that can be used as a substitute for a busy modern man's meal to meet the taste of consumers is required.

The present invention is a method for producing chicken meat hotpot for solving the problems of the prior art as described above, refined salt, sugar, sodium glutamate, pepper, Shinmi seasoning pepper powder, minced garlic, minced ginger containing seasoning The process of removing chicken's peculiar smell by immersing the broiled chicken in the pretreatment process and removing fat by baking in the oven, Maggie chicken stock, Soy sauce, Refined salt, Sodium glutamate, Beef, Perilla oil, Shinmi seasoned red pepper powder, Red pepper powder, It is an object of the present invention to provide a method for producing chicken meatloaf stew consisting of putting the chicken passed through the above process in the main seasoning seasoning solution containing pepper oil, pepper and the like, and packaging the noodles separately.

When explaining in detail the method for producing chicken meat hotpot according to the present invention. Chicken meatball hotpot manufacturing method according to the present invention is largely divided into a pretreatment process of the chicken as a main ingredient and the first step of dipping the chicken with auxiliary seasoning solution and the second step of boiling the chicken in the oven and the third to obtain chicken meatloin The fourth step of adding the main seasoning seasoning solution to the seasoning seasoning process and the above-mentioned step and the final vacuum packaging process, characterized in that it will be described in more detail as follows.

Pretreatment process

Chickens are slaughtered, and their hair, guts, heads and feet are removed, washed thoroughly with water, cut and stored in a cold refrigerator.

1st process

1 to 2 parts by weight of refined salt, 0.2 to 0.5 parts by weight of sugar, 0.05 to 0.2 parts by weight of sodium glutamate, 0.02 to 0.1 parts by weight of pepper, 0.02 to 0.1 parts by weight of seasoned red pepper powder, 0.5 to 0.1 parts by weight of garlic 2 parts by weight, minced ginger 0.1 ~ 0.5 parts by weight of the mixture and the pre-treatment process is soaked at 5 to 10 ℃ for 12 to 17 hours. In the conventional method, the odor was removed by using garlic or ginger, but it did not penetrate into the broiler sufficiently and thus could not effectively remove odor. Therefore, by immersing in the seasoning seasoning solution for a long time to remove the smell of chicken.

2nd process

Seasoned chicken taken from the first seasoning process is put in an oven and heated at 100 to 120 ℃ for 30 to 60 minutes. The temperature and time of the process was determined to reduce the softening of the chicken, to keep the meat alive and to set the temperature and time to facilitate the bone.

3rd process

After finishing the process, the bones of the broiler are removed and the meat meat is separated into concoctions.

4th process

1 to 2 parts by weight of chicken stock, 1 to 2 parts by weight of soy sauce, 0.5 to 0.8 parts by weight of refined salt, 0.3 to 0.9 parts by weight of sodium glutamate, 2 to 4 parts by weight of beef, and 0.1 to 0.4 perilla oil Main seasoning seasoning solution mixed well with 0.2 to 0.6 parts by weight of red pepper powder, 3 to 7 parts by weight of red pepper powder, 0.2 to 0.6 parts by weight of red pepper oil, 0.001 to 0.02 parts by weight of pepper and 0.5 to 2 parts by weight of minced garlic In the process, add the rough chicken. Chicken stocks in the main seasonings are concentrated concentrates of chicken broth and are commercially available in liquid form.

5th process

The chicken having undergone the above process is vacuum packed in a lamination wrapper, and the noodles are roasted with perilla oil and vacuum packed separately and stored in a -18 ° C reservoir.

EXAMPLE

1. After slaughter the chicken, remove the hair, guts, head and feet, and cut the chicken meat, including bones, thoroughly washed with water and cut them into 4 pieces and store them in the refrigerator at -5 ℃.

2. 70 parts by weight of pre-processed chicken meat 1.5 parts by weight of refined salt, 0.35 parts by weight of sugar, 0.1 parts by weight of sodium glutamate, 0.037 parts by weight of pepper, 0.075 parts by weight of seasoned red pepper powder, 1.5 parts by weight of minced garlic, 0.375 parts by weight of chopped ginger 75 parts by weight of purified water was added to the mixed first seasoning solution and immersed in a 5 ° C. refrigerator for 12 hours.

3. Take out the seasoned broiled meat after the above-mentioned primary seasoning solution is completely immersed and put it in an oven and heat it at 100 degreeC for 60 minutes.

4. After the above process, remove the bone and separate the meat meat.

5. Seasoned seasoned chicken is 1.7 parts by weight of maggie chicken stock, 1.7 parts by weight of soy sauce, 0.68 parts by weight of refined salt, 0.5 parts by weight of sodium glutamate, 3.4 parts by weight of beef again, 0.25 parts by weight of perilla oil, 0.42 parts by weight of seasoned red pepper powder , 5.04 parts by weight of red pepper powder, 0.34 parts by weight of red pepper oil, 0.01 parts by weight of pepper, 0.85 parts by weight of minced garlic, put in purified water 70 and mixed in the second seasoning solution.

6. The seasoned poultry is processed and vacuum packed in a laminated wrapper (nylon / polyethylene film), and the noodles are roasted in perilla oil and packed separately at 0.15 to 0.18 weight per bag and stored in a -18 ° C storage.

Chicken meaty hotpot according to the present invention as described above is immersed in the primary seasoning solution, including minced garlic, minced ginger, pepper, etc. and left for a long time (about 12 to 17 hours) at low temperature (5 ℃) unpleasant smell peculiar to chicken It is processed to meet the taste of consumers by using spicy red pepper powder as the main condiment, and it is also used as a meal substitute by adding vermicelli into spicy and spicy broth, and the meat with the excess fat removed from the oven has the chewy taste. In addition, the consumer is provided with a convenience that can be easily cooked immediately by heating in boiling water or thawing in a microwave oven after purchasing in a food store.

Claims (3)

In the chicken meat hotpot manufacturing method, i) pretreatment to remove and clean hair, intestines, hair and feet; ii) 70 to 80 weight of water, refined salt, sugar, sodium glutamate, pepper, Shinmi seasoned red pepper powder, minced garlic, minced ginger mixed in the seasoning solution mixed with pre-treatment chicken at 5 to 10 ℃ for 12 to 17 hours Process, iii) putting the chicken obtained in the process into an oven in the oven to boil for 30 to 60 minutes at 100 to 120 ℃, iv) the process of obtaining chicken meat, v) Put the chicken with the above process into the seasoning solution with 60 to 80 weight of water, add chicken stock, soy sauce, refined salt, sodium glutamate, beef kelp, perilla oil, red pepper, red pepper powder, red pepper oil, and pepper and mix well fair, vi) Chicken meat gourmet stew, characterized in that the second seasoning process is subjected to vacuum packaging, the instant packaging separately stored frozen. The compounding ratio of the seasoning liquid of said ii), 70 to 80 parts by weight of water, 1 to 2 parts by weight of refined salt, 0.2 to 0.5 parts by weight of sugar, 0.05 to 0.2 parts by weight of sodium glutamate, 0.02 to 0.1 parts by weight of pepper, 0.02 to 0.1 parts by weight of red pepper seasoning, 0.5 to 0.1 parts of minced garlic 2 parts by weight, minced ginger 0.1 ~ 0.5 parts by weight of chicken meat hotpot manufacturing method characterized in that. The compounding ratio of the seasoning liquid of v) according to claim 1, Maggie chicken stock 1-2 parts, soy sauce 1-2 parts, refined salt 0.5-0.8 parts by weight, sodium glutamate 0.3-0.9 parts by weight, beef 2 to 4 parts by weight, perilla oil 0.1-0.4 parts by weight, Shinmi seasoned red pepper powder 0.2 to 0.6 parts by weight, 3 to 7 parts by weight of red pepper powder, 0.2 to 0.5 parts by weight of red pepper oil, 0.001 to 0.02 parts by weight of pepper, and 60 to 80 parts by weight of water.