KR20020041398A - Batter for fried chicken including tangle - Google Patents

Batter for fried chicken including tangle Download PDF

Info

Publication number
KR20020041398A
KR20020041398A KR1020020027337A KR20020027337A KR20020041398A KR 20020041398 A KR20020041398 A KR 20020041398A KR 1020020027337 A KR1020020027337 A KR 1020020027337A KR 20020027337 A KR20020027337 A KR 20020027337A KR 20020041398 A KR20020041398 A KR 20020041398A
Authority
KR
South Korea
Prior art keywords
weight
fried
parts
chicken
powder
Prior art date
Application number
KR1020020027337A
Other languages
Korean (ko)
Inventor
김서기
Original Assignee
김서기
주식회사 태창가족
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 김서기, 주식회사 태창가족 filed Critical 김서기
Priority to KR1020020027337A priority Critical patent/KR20020041398A/en
Publication of KR20020041398A publication Critical patent/KR20020041398A/en

Links

Classifications

    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

Abstract

PURPOSE: Frying powder obtained by adding kelp to basic frying powder containing soft wheat flour, corn flour, corn starch, pure sugar, purified salt or the like is provided which has an increased crunch texture and good taste when fried. CONSTITUTION: This frying powder comprises 60 to 99% by weight of basic frying powder and 1 to 40% by weight of kelp, wherein the basic frying powder contains mainly 100 parts by weight of soft wheat flour, 3 to 5 parts by weight of corn flour, 1 to 4 parts by weight of corn starch, 1 to 3 parts by weight of pure sugar and 0.5 to 2 parts by weight of purified salt and additionally 0.01 to 0.1 parts by weight of tumeric, 0.01 to 0.05 pars by weight of capsicum, 1 to 3 parts by weight of phosphate, 0.2 to 0.6 parts by weight of guar gum and 1 to 3 parts by weight of soybean protein.

Description

다시마를 포함하는 후라이드 치킨용 튀김가루{Batter for fried chicken including tangle}Batter for fried chicken including tangle

본 발명은 신규한 후라이드 치킨용 튀김가루에 관한 것으로, 더욱 상세하게는, 튀김가루에 다시마를 첨가함으로써, 이러한 튀김옷으로 제조된 후라이드 치킨에 새로운 맛과 영양을 부여하는 것을 특징으로 한다.The present invention relates to a novel fried powder for fried chicken, and more particularly, by adding kelp to fried powder, it is characterized by imparting a new taste and nutrition to the fried chicken made of such fried clothes.

종래의 후라이드 치킨은 튀김옷으로서 단순히 밀가루를 주성분으로 배합된 통상의 튀김옷을 사용하였다. 이러한 튀김옷은 단순히 튀기기 위한 수단에 지나지 않으며, 어떠한 맛이나 영양적인 면도 고려되지 않은 것이었다.Conventional fried chicken simply used a conventional fried food containing flour as a main ingredient. These batters were merely a means of frying, and did not take into account any taste or nutritional shaving.

그러나, 근래에는 소비자들의 요구가 다양화되고, 건강에 대한 관심이 높아짐에 따라, 단순히 닭고기를 있는 그대로 즐기는 것을 넘어서, 독특하고 새로운 맛을 찾게 되었고, 건강적인 측면까지 고려한 조리 방법으로 조리하여 취식하고자 하는 요구가 높아지고 있다.However, in recent years, as consumers' demands are diversified and interest in health has increased, they have found a unique and new taste beyond simply enjoying chicken as it is. The demand to do is increasing.

따라서, 본 발명은, 기존의 후라이드 치킨에 새로운 맛, 질감 및 영양을 부여하기 위하여, 다시마가 포함된 튀김가루 및 이를 이용하여 제조한 후라이드 치킨및 그 제조 방법을 제공하는 것을 목적으로 한다.Accordingly, an object of the present invention is to provide a fried powder containing kelp and a fried chicken prepared using the same and a method for producing the same, in order to give a new taste, texture, and nutrition to an existing fried chicken.

상기와 같은 목적을 달성하기 위하여, 본 발명은,In order to achieve the above object, the present invention,

후라이드 치킨용 튀김 가루에 있어서, 기본 튀김 가루 60 내지 99 중량% 및 다시마 1 내지 40 중량%를 포함하는 것을 특징으로 하는 후라이드 치킨용 튀김 가루를 제공한다. 이 때, 기본 튀김 가루는, 중력밀가루 100 중량부, 옥수수 가루 3 내지 5 중량부, 옥수수 전분 1 내지 4 중량부, 정백당 1 내지 3 중량부, 정제염 0.5 내지 2 중량부를 포함할 수 있으며, 더욱 바람직하게는 튜메릭 0.01 내지 0.1 중량부, 캡시컴 0.01 내지 0.05 중량부를 더 포함할 수 있으며, 가장 바람직하게는, 인산염 1 내지 3 중량부, 구아검 0.2 내지 0.6 중량부, 대두 단백질 1 내지 3 중량부를 더 포함할 수 있다.In fried chicken fried powder, it provides a fried chicken fried powder, characterized in that it comprises 60 to 99% by weight of the basic fried powder and 1 to 40% by weight of kelp. At this time, the basic fried powder, may include 100 parts by weight of gravity flour, 3 to 5 parts by weight of corn flour, 1 to 4 parts by weight of corn starch, 1 to 3 parts by weight per white, 0.5 to 2 parts by weight of refined salt, More preferably, the turmeric may further include 0.01 to 0.1 parts by weight, capsicum 0.01 to 0.05 parts by weight, Most preferably, 1 to 3 parts by weight of phosphate, 0.2 to 0.6 parts by weight of guar gum, and 1 to 3 parts by weight of soy protein may be further included.

더 나아가, 상기와 같은 목적을 달성하기 위하여, 본 발명은,Furthermore, in order to achieve the above object, the present invention,

닭고기를 손질하여 적당한 크기로 절단하는 단계; 상기한 바와 같은 기본 튀김 가루에 약 2배의 물을 첨가하여 1차 튀김옷을 제조하는 단계; 손질된 닭고기에 상기 1차 튀김옷을 입히는 단계; 상기한 방법으로 제조된 후라이드 치킨용 튀김 가루를 1차 튀김옷이 입혀진 닭고기에 충분한 양을 묻혀서 손을 눌러주는 브레딩 단계; 및 상기 브레딩 단계를 거친 닭고기를 165 내지 175℃로 예열된 기름에 9 분 내지 13 분간 튀기는 단계를 포함하는 후라이드 치킨의 제조 방법을 제공한다.Grooming the chicken and cutting it to a suitable size; Preparing a primary fry cloth by adding about twice the amount of water to the basic fry powder as described above; Coating the first fried food on the groomed chicken; A step of braiding the fried chicken powder prepared by the above method by pressing a hand by applying a sufficient amount to a chicken coated with a primary frying cloth; And it provides a method for producing a fried chicken comprising the step of frying the chicken after the breading step in oil preheated to 165 to 175 ℃ for 9 minutes to 13 minutes.

이하, 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail.

본 발명은 후라이드 치킨의 튀김옷에 다시마를 첨가함으로써, 후라이드 치킨을 취식할 때, 다시마가 갖고 있는 고소한 맛과 영양을 동시에 즐길 수 있도록 한다.The present invention is to add the kelp to the fried clothes of fried chicken, so that when you eat the fried chicken, you can enjoy the delicious taste and nutrition of kelp at the same time.

다시마는 회분이 많은 알칼리성 식품으로서, 다시마 회분의 소화율은 매우 높으며, 또한 체내 흡수율이 높은 칼슘을 다량 함유하고 있다. 특히, 다시마에는 요오드가 다량 함유되어 있어서, 지방 대사에 필수적인 역할을 한다. 또한 다시마에는, 라미닌이라는 염기성 아미노산이 함유되어 있고, 무기질류의 함량도 높아서 고혈압 발생을 억제하는 효과가 있으며, 다시마의 알긴산은 체내의 잉여 지방을 제거하는 데 탁월한 효과가 있는 것으로 알려져 있다.Kelp is an alkaline food with a lot of ash. The kelp ash has a high digestibility and contains a large amount of calcium with high absorption in the body. In particular, kelp contains a large amount of iodine, which plays an essential role in fat metabolism. In addition, kelp contains a basic amino acid called laminin, has a high content of minerals, and has an effect of suppressing the occurrence of hypertension, and alginic acid of kelp is known to have an excellent effect of removing excess fat in the body.

다시마는 보통 그 자체를 튀길 경우 매우 바삭바삭하고 고소한 맛이 나는데, 본 발명의 튀김 가루에는 이러한 다시마 튀김을 첨가하여 후라이드 치킨을 제조한다.Kelp is usually very crispy and savory taste when fried itself, fried fish of the present invention is added to the fried kelp to produce fried chicken.

본 발명의 방법으로 후라이드 치킨을 제조할 경우, 튀김옷에 포함된 다시마튀김이 닭고기와 같이 다시 튀겨져서, 다시마 특유의 씹히는 식감과 고소한 맛 및 향이 더욱 강해지며, 후라이드 치킨 고유의 맛과 잘 어울러지는 고소한 맛을 낸다.When the fried chicken is prepared by the method of the present invention, the kelp fried in the batter is fried again like chicken, and the chewy texture and savory taste and fragrance peculiar to the kelp become stronger, and goes well with the unique taste of fried chicken. It tastes savory.

또한 다시마가 같이 튀겨질 경우, 그 튀김옷의 질감도 통상의 튀김옷과 달라서 눅눅해지지 않고, 다시마로 인하여 질감이 더욱 바삭바삭해지며, 바삭바삭한 질감이 더욱 오래 지속될 수 있다.In addition, when the seaweed is fried together, the texture of the fried clothes is also different from the normal fried clothes, so that the texture becomes more crunchy, and the crunchy texture may last longer.

뿐만 아니라, 다시마의 효능이 닭고기에 더해져서, 영양적인 면에서도 우수한 먹거리를 제공해 줄 수 있다.In addition, the benefits of kelp can be added to chicken, providing excellent nutritional benefits.

본 발명의 다시마가 포함된 튀김 가루는, 전체 튀김 가루 중 다시마를 60 내지 99 중량% 포함시키는 것이 바람직하다. 60 중량% 이하이면, 다시마 첨가의 효과를 나타낼 수 없고, 99 중량% 이상이면, 튀김가루가 너무 적게 되어, 튀김이 잘 되지 않는다.It is preferable that the frying powder containing kelp of this invention contains 60-99 weight% of kelp among the whole frying powder. If it is 60 weight% or less, the effect of kelp addition cannot be exhibited, and if it is 99 weight% or more, the frying powder becomes too small and frying is not good.

본 발명의 다시마를 포함하는 튀김 가루를 제조하기 위하여, 먼저, 기본 튀김 가루를 제조한다.In order to produce a frying powder containing the kelp of the present invention, first, a basic frying powder is prepared.

다시마를 첨가하기 위한 기본 튀김 가루는 통상의 튀김가루를 모두 이용할 수 있지만, 바람직하게는 중력 밀가루, 옥수수 가루, 옥수수 전분, 정백당, 정제염 등을 포함할 수 있다. 밀가루는 튀김옷에 있어서 필수 성분이며, 옥수수 가루, 옥수수 전분, 정백당, 정제염 등이 첨가됨으로 해서, 더욱 우수한 맛과 질감의 튀김을 제공할 수 있다.Basic frying powder for adding kelp may be used all of the common frying powder, but may preferably include gravity flour, corn flour, corn starch, white sugar, refined salt and the like. Flour is an essential ingredient in the batter, and corn flour, corn starch, white sugar, refined salt, and the like are added, thereby providing a deeper taste and texture.

더욱 바람직하게는, 기본 튀김 가루에 튜메릭 및 캡시컴 등의 향신료를 더 포함할 수 있으며, 가장 바람직하게는 인산염, 구아검, 단백질 등을 더 포함할 수 있다.More preferably, the basic fried powder may further include spices such as tumeric and capsicum, and most preferably may further include phosphate, guar gum, protein, and the like.

인산염의 역할은 튀김옷의 발색과 결착이며, 구아검은 튀김옷 결착의 효과가 있으며, 단백질은 분리 대두 단백질을 사용하는데, 바삭거리는 질감과 고소한 맛을 내는 역할을 한다.Phosphate's role is to develop and bind frying cloth, and guar gum has the effect of binding frying cloth. Protein uses separated soy protein, which plays a role of crispy texture and savory taste.

본 발명의 기본 튀김 가루의 바람직한 배합비는 중력밀가루 100 중량부, 옥수수 가루 3 내지 5 중량부, 옥수수 전분 1 내지 4 중량부, 정백당 1 내지 3 중량부, 정제염 0.5 내지 2 중량부, 튜메릭 0.01 내지 0.1 중량부, 캡시컴 0.01 내지 0.05 중량부, 인산염 1 내지 3 중량부, 구아검 0.2 내지 0.6 중량부, 대두 단백질1 내지 3 중량부이다.Preferred blending ratio of the basic fried powder of the present invention is 100 parts by weight of gravity flour, 3 to 5 parts by weight of corn flour, 1 to 4 parts by weight of corn starch, 1 to 3 parts by weight per white, 0.5 to 2 parts by weight of refined salt, 0.01 to 0.01 0.1 parts by weight, capsicum 0.01-0.05 parts by weight, 1 to 3 parts by weight of phosphate, 0.2 to 0.6 parts by weight of guar gum, and 1 to 3 parts by weight of soy protein.

이러한 기본 튀김 가루과 다시마 튀김을 이용하여 본 발명의 후라이드 치킨을 제조한다.The fried chicken of the present invention is prepared using the basic fried powder and kelp fried.

본 발명의 후라이드 치킨을 제조하는 방법은, 먼저, 기본 튀김 가루와 물을 혼합하여 1차 튀김옷을 만들어서 염지된 혹은 염지되지 않은 닭고기에 도포한 후, 1차 튀김옷 위에 다시 다시마 튀김과 기본 튀김 가루가 혼합된 것을 묻혀서 손을 눌러준 후 튀기는 과정을 거쳐서 제조하는 것을 특징으로 한다.In the method of manufacturing the fried chicken of the present invention, first, by mixing the basic fried powder and water to make a primary fried clothes and applied to the salted or unsalted chicken, and then the kelp fried and basic fried powder on the primary fried clothes After pressing the hand to bury the mixed, characterized in that the manufacturing through the frying process.

이렇게 제조된 후라이드 치킨은 튀김옷의 다시마가 씹히는 맛과 함께 고소함이 더하여져서, 식감이 매우 우수한 후라이드 치킨을 얻을 수 있다.The fried chicken thus prepared is added with the savory taste of the kelp of the batter, to obtain a fried chicken with a very good texture.

이하, 실시예를 통하여 본 발명을 더욱 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to Examples.

실시예Example

(1) 기본 튀김 가루의 제조(1) Preparation of basic fried flour

중력 밀가루 100 중량부, 옥수수 가루 4 중량부, 옥수수 전분 2.5 중량부, 인산염 1.5 중량부, 구아검 0.4 중량부, 정백당 2.1 중량부, 대두 단백질 1.25 중량부, 정제염 1.2 중량부, 튜메릭 0.04 중량부, 캡시컴 0.032 중량부를 혼합하여 기본 튀김 가루를 제조하였다.Gravity wheat flour 100 parts, corn flour 4 parts by weight, corn starch 2.5 parts by weight, phosphate 1.5 parts by weight, guar gum 0.4 parts by weight, 2.1 parts by weight per soy protein, 1.25 parts by weight soybean protein, 1.2 parts by weight of purified salt, 0.04 parts by weight of turmeric To prepare a basic fried powder by mixing 0.032 parts by weight of capsicum.

(2) 다시마 튀김 가루의 제조(2) Preparation of kelp fried powder

(1)에서 제조된 기본 튀김 가루 70g에 다시마 튀긴 것을 30g 첨가하여 다시마 튀김 가루를 제조하였다.To 70 g of the basic fried powder prepared in (1), 30 g of fried kelp was added to prepare kelp fried powder.

(3) 후라이드 공정(3) Fried process

(1)의 기본 튀김 가루에 약 2배 중량의 찬물을 가하여 골고루 혼합하여 1차 튀김옷을 제조한 후, 이렇게 제조된 1차 튀김옷을 손질된 닭고기에 입혔다.Cold water of about twice the weight was added to the basic fried powder of (1) and mixed evenly to prepare a primary fried cloth, and the thus prepared primary fried cloth was coated on the trimmed chicken meat.

1차 튀김옷이 도포된 닭고기에, (2)에서 제조된 다시마 튀김 가루를 충분한 양 묻혀서 손으로 눌러준 후, 이것을 170℃로 예열된 기름에서 10분 간 튀겨내어 후라이드 치킨을 완성하였다.On the chicken coated with the first frying cloth, a sufficient amount of kelp fried powder prepared in (2) was applied and pressed by hand, and then it was fried in oil preheated at 170 ° C. for 10 minutes to complete the fried chicken.

본 발명의 튀김가루를 이용하여 제조된 후라이드 치킨은, 종래의 후라이드 치킨과 비교하여 다시마의 씹히는 식감과 고소한 맛이 매우 우수하며, 더 나아가 치킨 본래의 영양성분 이외에 다시마의 영양성분이 더해진 후라이드 치킨을 취식할 수 있다.Fried chicken prepared using the fried powder of the present invention, compared to the conventional fried chicken is very excellent in the chewy texture and savory taste of kelp, and further added to the fried chicken with nutrients of kelp in addition to the original nutrition of the chicken Can eat.

Claims (5)

후라이드 치킨용 튀김 가루에 있어서, 기본 튀김가루 60 내지 99 중량% 및 다시마 1 내지 40 중량%를 포함하는 것을 특징으로 하는 후라이드 치킨용 튀김 가루.Fried chicken powder for fried, fried chicken powder, characterized in that it comprises 60 to 99% by weight of basic fried powder and 1 to 40% by weight of kelp. 제 1 항에 있어서, 상기 기본 튀김 가루는, 중력밀가루 100 중량부, 옥수수 가루 3 내지 5 중량부, 옥수수 전분 1 내지 4 중량부, 정백당 1 내지 3 중량부, 정제염 0.5 내지 2 중량부를 포함하는 것을 특징으로 하는 후라이드 치킨용 튀김가루.According to claim 1, wherein the basic frying powder, 100 parts by weight of gravity flour, 3 to 5 parts by weight of corn flour, 1 to 4 parts by weight of corn starch, 1 to 3 parts by weight per white, 0.5 to 2 parts by weight of refined salt Fried chicken powder for fried chicken. 제 2 항에 있어서, 상기 기본 튀김 가루는 튜메릭 0.01 내지 0.1 중량부, 캡시컴 0.01 내지 0.05 중량부를 더 포함하는 것을 특징으로 하는 후라이드 치킨용 튀김가루.The frying powder for fried chicken according to claim 2, wherein the basic fried powder further comprises 0.01 to 0.1 parts by weight of tumeric and 0.01 to 0.05 parts by weight of capsicum. 제 3 항에 있어서, 상기 기본 튀김 가루는 인산염 1 내지 3 중량부, 구아검 0.2 내지 0.6 중량부, 대두 단백질 1 내지 3 중량부를 더 포함하는 것을 특징으로 하는 후라이드 치킨용 튀김가루.The frying powder for fried chicken according to claim 3, wherein the basic fried powder further comprises 1 to 3 parts by weight of phosphate, 0.2 to 0.6 parts by weight of guar gum, and 1 to 3 parts by weight of soy protein. 닭고기를 손질하여 적당한 크기로 절단하는 단계;Grooming the chicken and cutting it to a suitable size; 상기 제 1 항 내지 제 4 항 중 어느 한 항의 기본 튀김 가루에 약 2배의 물을 첨가하여 1차 튀김옷을 제조하는 단계;Claim 1 to 4 of the basic frying powder of any one of the step of adding about 2 times of water to prepare a primary fried clothes; 손질된 닭고기에 상기 1차 튀김옷을 입히는 단계;Coating the first fried food on the groomed chicken; 상기 제 1 항 내지 제 4 항 중 어느 한 항의 후라이드 치킨용 튀김 가루를 1차 튀김옷이 입혀진 닭고기에 충분한 양을 묻혀서 손을 눌러주는 브레딩 단계; 및A step of braiding the fried chicken powder for fried chicken according to any one of claims 1 to 4 by pressing a hand with a sufficient amount on a chicken coated with a primary frying cloth; And 상기 브레딩 단계를 거친 닭고기를 165 내지 175℃로 예열된 기름에 9 분 내지 13 분간 튀기는 단계를 포함하는 후라이드 치킨의 제조 방법.Method of producing a fried chicken comprising the step of frying the chicken after the breading step in oil preheated to 165 to 175 ℃ for 9 minutes to 13 minutes.
KR1020020027337A 2002-05-17 2002-05-17 Batter for fried chicken including tangle KR20020041398A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020020027337A KR20020041398A (en) 2002-05-17 2002-05-17 Batter for fried chicken including tangle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020020027337A KR20020041398A (en) 2002-05-17 2002-05-17 Batter for fried chicken including tangle

Publications (1)

Publication Number Publication Date
KR20020041398A true KR20020041398A (en) 2002-06-01

Family

ID=19720647

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020020027337A KR20020041398A (en) 2002-05-17 2002-05-17 Batter for fried chicken including tangle

Country Status (1)

Country Link
KR (1) KR20020041398A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040024960A (en) * 2002-09-18 2004-03-24 주식회사 에스엔에이치에프에스 Fried food-seaweeds manufacturing method and fried food-seaweeds made by the method thereof
KR100708229B1 (en) * 2005-12-12 2007-04-17 한국식품연구원 Frying powder comprising fine soybean hull powder coated flour and process for preparing the same
KR101599631B1 (en) 2014-09-25 2016-03-03 최광호 Frying powder comprising grain roast and manufacturing method thereof
KR20200059816A (en) 2018-11-22 2020-05-29 김대진 Healthy chicken with nutrients of dermis and ginger

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20040024960A (en) * 2002-09-18 2004-03-24 주식회사 에스엔에이치에프에스 Fried food-seaweeds manufacturing method and fried food-seaweeds made by the method thereof
KR100708229B1 (en) * 2005-12-12 2007-04-17 한국식품연구원 Frying powder comprising fine soybean hull powder coated flour and process for preparing the same
KR101599631B1 (en) 2014-09-25 2016-03-03 최광호 Frying powder comprising grain roast and manufacturing method thereof
KR20200059816A (en) 2018-11-22 2020-05-29 김대진 Healthy chicken with nutrients of dermis and ginger

Similar Documents

Publication Publication Date Title
JP4830056B1 (en) Tempura processing method to maintain the original shape of shrimp
CN101243891A (en) Sea tangle vegetarian stuffing boiled dumplings and its processing method
CN104171861A (en) Wrapping powder formula and application thereof
US20230389570A1 (en) Meat Alternative Compositions Comprising Cranberry Seed Preparations and Methods for Making Same
KR20020041398A (en) Batter for fried chicken including tangle
KR20020041397A (en) Batter for fried chicken including sunflower seed
CN108157820A (en) A kind of Round mass of food of soft bone and preparation method thereof
CN104323357A (en) Oat filling and preparation method and application thereof
CN110623217A (en) A tablet for treating diseases of the male and the female, and its preparation method
KR20040071846A (en) Premix for Fried chicken and Fried chicken Cook Method
KR20100035255A (en) Method for producing the soup for noodle containing broth and kamaboko and method for cooking the noodle by using the soup
CN1145189A (en) Nutritious noodles
WO2019065933A1 (en) Fried-chicken mix
KR20180119843A (en) Octopus gang jeong for teriyaki sauce
KR102114040B1 (en) A process for the preparation of cuttlefish crunch having bulgogi taste and the cuttlefish crunch prepared therefrom
KR102114041B1 (en) A process for the preparation of cuttlefish crunch having spicy taste and the cuttlefish crunch prepared therefrom
KR101264664B1 (en) Fried chicken with bluberry and devil's tongue jelly sauce and the recipe thereof
KR102123308B1 (en) A process for the preparation of cuttlefish crunch and the cuttlefish crunch prepared therefrom
CN102835638A (en) Flavoring bag used for conveniently instant haggis
RU2795598C1 (en) Food product based on vegetable raw materials in the form of nuggetts
CA2482837A1 (en) Cheese substitutes
JP2715247B2 (en) Sausage containing black soybean and method for producing the same
KR102050191B1 (en) Manufacturing method of chicken powder
KR20210152409A (en) Manufacturing method of fried chicken skin, and fried chicken skin manufactured thereby
KR100952307B1 (en) Process of vegetables noodle roll shrimp

Legal Events

Date Code Title Description
WITN Withdrawal due to no request for examination