KR20020048255A - A roast chicken fry making method - Google Patents

A roast chicken fry making method Download PDF

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Publication number
KR20020048255A
KR20020048255A KR1020000077691A KR20000077691A KR20020048255A KR 20020048255 A KR20020048255 A KR 20020048255A KR 1020000077691 A KR1020000077691 A KR 1020000077691A KR 20000077691 A KR20000077691 A KR 20000077691A KR 20020048255 A KR20020048255 A KR 20020048255A
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KR
South Korea
Prior art keywords
chicken
fried
wood fire
dough
grilled
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KR1020000077691A
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Korean (ko)
Inventor
김연호
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김연호
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Priority to KR1020000077691A priority Critical patent/KR20020048255A/en
Publication of KR20020048255A publication Critical patent/KR20020048255A/en

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    • 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
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A process of preparing fried chicken by frying chicken after grilling over a wood fire or gas burner for a long period of time is provided. Whereby, the chicken product has two different tastes such as grilled chicken taste and fried chicken taste. CONSTITUTION: A dressed chicken is grilled over a wood fire or gas burner, the grilled chicken is cut to a specified size, coated with a batter and fried at a specified temperature for a specified time.

Description

불구이 통닭 튀김 제조방법{A roast chicken fry making method}A roast chicken fry making method

본 발명은 불구이 통닭 튀김 제조방법에 관한 것으로, 더욱 상세하게는 생계육을 먼저 장작불이나 가스버너에 의해 장시간 구운 다음 반죽을 발라 기름에 튀겨 맛에 대한 차별화를 기할 수 있게 한 불구이 통닭튀김 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fried chicken fries, and more particularly, to a method of manufacturing fried chicken fried fries, in which raw meat is first baked for a long time by a wood fire or a gas burner, and then battered and fried in oil to make a difference in taste. It is about.

일반적으로 통닭튀김은 시중에서 많이 유통되고 있고 그 방법으로는 생계육을 토막낸 후 밀가루 반죽을 도포하여 가열된 기름에 넣고 튀긴 후라이드 방식과, 기름에 튀긴 닭고기를 꺼내어 양념에 버무린 양념닭고기가 주종을 이루고 있다.In general, fried chicken is widely distributed in the market, and the method is to cut raw meat and apply flour dough into fried oil and fry it in fried oil. It is coming true.

상기와 같은 방식은 통닭튀김 제품은 많은 업소가 각각의 고유 브랜드를 유지하기 위하여 제조방법을 달리하거나 부재료를 독특하게 첨가하여 제조하나 늘 새로운 맛을 추구하는 소비자의 기호를 충분히 만족시키지 못하는 문제점이 있었다.In the manner as described above, fried chicken products are manufactured by varying the manufacturing method or by adding unique ingredients in order to maintain each unique brand, but there is a problem that does not satisfy the preference of consumers always seeking new taste.

본 발명은 상기의 문제점을 해결하기 위해 창안된 것으로, 본 발명의 목적은 일반적인 통닭튀김 제조방법에 생계육을 기름에 튀기기 전에 이를 장작불이나 가스버너에 장시간 구워내어 통닭튀김과 함께 불구이 맛을 동시에 음미할 수 있도록 하여 맛에 대한 차별화를 기할 수 있게 한 불구이 통닭튀김을 제조하는 방법을 제공함에 있다.The present invention was devised to solve the above problems, and the object of the present invention is to bake it for a long time in a wood fire or gas burner to fry the fried chicken in oil for a long time in a general fried chicken manufacturing method, and enjoy the flavor at the same time with fried chicken. In spite of being able to make a differentiation in taste, it provides a method for manufacturing fried chicken.

상기의 목적을 달성하기 위해 본 발명은 처리된 생계육을 준비하여 통채로 장작불에 굽는 통닭 굽는 과정과; 상기 과정을 거친 통닭을 소정 크기에 맞게 절단하는 불구이 통닭 절단 과정과; 상기 과정을 거친 통닭의 표면에 갖은 양념과 밀가루를 혼합하여 만든 반죽을 버무려 도포하는 불구이 통닭 반죽도포과정 및; 상기 반죽에 버무려진 통닭을 소정온도의 기름에서 소정시간 튀겨내는 불구이 통닭 튀김 과정으로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention provides a process for roasting whole chicken roasted on wood fire to prepare a processed live chicken; Crying chicken cutting process of cutting the chicken through the process to a predetermined size; Crying chicken dough coating process of coating the dough made by mixing the seasoning and flour on the surface of the chicken through the above process; The fried chicken is mixed with the dough, and the fried chicken is fried for a predetermined time.

도 1은 본 발명에 따른 불구이 통닭튀김 제조방법을 보인 흐름도.1 is a flow chart showing a method of manufacturing fried chicken fried in accordance with the present invention.

이하 첨부된 도면을 참조하여 본 발명의 불구이 통닭튀김 제조방법의 바람직한 실시예를 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings illustrating a preferred embodiment of the method of manufacturing fried chicken fried chicken as follows.

도 1은 본 발명에 따른 불구이 통닭튀김 제조방법을 보인 흐름도이다.1 is a flow chart illustrating a method of manufacturing fried chicken fried in accordance with the present invention.

상기 도면에 도시된 바와 같이 본 발명은 먼저 처리된 생계육을 소금으로 약간 간을 한다음 장작불이나 가스버너에 굽는다.As shown in the figure, the present invention first seasons the treated live meat with salt and bakes it on a wood fire or a gas burner.

이 때, 통닭의 기름이 완전히 빠지지 않을 정도로 약 50여분간 굽는다.At this time, grill the chicken for about 50 minutes so that the oil does not fall completely.

그런다음 상기 과정을 거친 통닭을 소정크기에 맞게 절단하게 된다.Then, the whole chicken is cut to size.

상기 절단과정을 거친 통닭의 표면에 갖은 양념(우유, 설탕, 생강(분쇄), 계란, 잣(분쇄), 마늘(분쇄), 베이킹파우더, 소다)과 밀가루를 혼합한 반죽에 도포한다.It is applied to the dough mixed with the seasoning (milk, sugar, ginger (crushed), eggs, pine nuts (crushed), garlic (grinded), baking powder, soda) and flour on the surface of the cut chicken.

소비자의 기호에 따라 상기 통닭을 절단하는 과정을 거치지 않고 바로 통채로 상기 반죽을 도포할 수도 있다.According to the consumer's preference, the dough may be applied to the whole body without going through the process of cutting the whole chicken.

그런다음 상기의 반죽에 버무려진 통닭을 110℃ ∼ 190℃의 범위내의 기름에서 5 ∼ 20분간 튀기게 된다.Then, the whole chicken mixed with the dough is fried in oil in the range of 110 ° C to 190 ° C for 5 to 20 minutes.

상기의 전 과정이 끝나게 되면 불구이 통닭튀김 제조는 완성되게 된다.When the whole process is completed, the crippled fried chicken is completed.

한편, 소비자의 기호에 따라 상기 불구이 통닭튀김에 소스를 버무려 음미할 수도 있다.On the other hand, according to the consumer's preference, the cripple may be savored by mixing the sauce with fried chicken.

상기한 바와 같이 생계육을 장작불이나 가스버너에 구운 다음 기름에 튀겨 기름에 튀긴 닭고기 맛과 장작불에 구안 닭고기 맛을 동시에 음미하여 통닭튀김의 맛에 대한 차별화를 기할 수 있는 효과가 있다.As described above, the raw meat is roasted on a wood fire or a gas burner and then fried in oil to savor the fried chicken flavor and the taste of grilled chicken at the same time, thereby distinguishing the flavor of the fried chicken.

Claims (1)

처리된 생계육을 준비하여 통채로 장작불에 굽는 통닭 굽는 과정과;Preparing the processed live chicken and roasting whole chicken on a wood fire; 상기 과정을 거친 통닭을 소정 크기에 맞게 절단하는 불구이 통닭 절단 과정과;Crying chicken cutting process of cutting the chicken through the process to a predetermined size; 상기 과정을 거친 통닭의 표면에 갖은 양념과 밀가루를 혼합하여 만든 반죽을 버무려 도포하는 불구이 통닭 반죽도포과정 및;Crying chicken dough coating process of coating the dough made by mixing the seasoning and flour on the surface of the chicken through the above process; 상기 반죽에 버무려진 통닭을 소정온도의 기름에서 소정시간 튀겨내는 불구이 통닭 튀김 과정으로 이루어지는 것을 특징으로 하는 불구이 통닭튀김 제조 방법.Cryo fried chicken production method characterized in that the fried chicken is fried in a predetermined time in the oil of a predetermined temperature in the process of frying chicken.
KR1020000077691A 2000-12-18 2000-12-18 A roast chicken fry making method KR20020048255A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030075506A (en) * 2002-03-19 2003-09-26 서문철 Frying method of a duck
KR101110117B1 (en) * 2009-11-24 2012-01-31 현대로템 주식회사 Crane control apparatus

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5262185A (en) * 1990-11-08 1993-11-16 Conagra, Inc. Chicken frying process
KR950005204A (en) * 1993-08-10 1995-03-20 안기영 How to prepare rice ball fried chicken
KR0174828B1 (en) * 1996-02-26 1999-02-18 손경식 Method for preparing baked frozen meat products with sauce
KR20010016647A (en) * 1999-08-02 2001-03-05 전재형 A method of preparing fried chicken
KR20020023554A (en) * 2000-09-22 2002-03-29 김영구 Cooking method of a hot tasty chicken roast having a bulgogi taste

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5262185A (en) * 1990-11-08 1993-11-16 Conagra, Inc. Chicken frying process
KR950005204A (en) * 1993-08-10 1995-03-20 안기영 How to prepare rice ball fried chicken
KR0174828B1 (en) * 1996-02-26 1999-02-18 손경식 Method for preparing baked frozen meat products with sauce
KR20010016647A (en) * 1999-08-02 2001-03-05 전재형 A method of preparing fried chicken
KR20020023554A (en) * 2000-09-22 2002-03-29 김영구 Cooking method of a hot tasty chicken roast having a bulgogi taste

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20030075506A (en) * 2002-03-19 2003-09-26 서문철 Frying method of a duck
KR101110117B1 (en) * 2009-11-24 2012-01-31 현대로템 주식회사 Crane control apparatus

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