KR20030092697A - Fried chickin and method for manufacturing fried chickin - Google Patents

Abstract

PURPOSE: Provided are a fried chicken and a method for manufacturing the same. The chicken meat is characteristically matured in beer to remove its characteristic unpleasant smell and mixed with eggs and milk to give an excellent taste and rich nutrients. CONSTITUTION: A fried chicken is manufactured by the steps of: preparing a first powder by mixing 12-15 wt.% of garlic, 12-15 wt.% of ginger, 31-35 wt.% of salt, 8-12 wt.% of pepper, 12-15 wt.% of onion, and 6-10 wt.% of hot pepper powder; a preparing a second powder by mixing 92 wt.% of wheat flour, 2 wt.% of ginger, 2 wt.% of pepper, 2 wt.% of onion and 2 wt.% of hot pepper powder; mixing 5-7g of the first powder to 50-70g of beer per chicken and dipping the cut pieces of a chicken for 30-40 minutes, and followed by maturation; whisking 40-60cc of milk and an egg for 2-3 minutes to form bubbles and mixing with the above chicken; adding the second powder to the chicken and standing it for 30-40 minutes; and deep-frying it in oil of 160-180 deg.C for 2-3 minutes, and frying it again for 6-8 minutes.

Description

Fried chicken and its manufacturing method {FRIED CHICKIN AND METHOD FOR MANUFACTURING FRIED CHICKIN}

TECHNICAL FIELD The present invention relates to fried chicken and a method for producing the same. Particularly, after aging chicken in beer to remove odors peculiar to chicken, the chicken is massaged with eggs and milk, and then fried in oil. The present invention relates to a method for preparing fried chicken, which has excellent taste and has no objection to eating.

Chicken meat is a favorite meat of all ages, and is used as a representative meat along with beef and pork. Recently, as beef and pork are related to infectious diseases such as mad cow disease and foot-and-mouth disease, the preference for poultry has become higher, and various methods have been developed for the purpose of preventing poultry and palatability and preventing adult diseases.

However, the peculiar smell of poultry still causes rejection in eating, and some people avoid fried chicken. In addition, there is a lot of room for improved taste and nutrition.

SUMMARY OF THE INVENTION An object of the present invention is to provide a fried chicken which is more excellent than a conventional fried chicken in the overall texture to satisfy consumer satisfaction.

It is also an object of the present invention to provide a fried chicken that can be eaten without anyone's rejection by removing the smell of chicken meat.

The manufacturing method of the fried chicken of this invention is demonstrated.

First, 12-15% garlic, 12-15% ginger, 31-35% salt, 8-12% pepper, 12-15% onion, 6-15% red pepper powder 1 Prepare powder (Step 1).

Next, flour 2% by weight, ginger 2% by weight, pepper 2% by weight, onion 2% by weight, pepper powder 2% by weight to prepare a second powder (second step).

Subsequently, the broiler is washed thoroughly, divided into pieces, and placed in a basket to remove water (third step). At this time, the chicken can be used both frozen meat and growth, but considering the overall flavor, it is preferable to use the growth.

Next, in order to remove the smell peculiar to the chicken, the first powder prepared in the first step is mixed with about 50 to 70 g of beer per chicken, about 5 to 7 g per horse, and the chicken having the third step is 30 to 40 Measure by dipping for about 4 minutes (step 4);

After the fourth step, the water is drained again (step 5).

Add 40 to 60 cc of milk per egg and stir in one direction for about 2 to 3 minutes to form a foam, and mix the broiler after the fifth step is completed and repeat the massage sufficiently (sixth step).

Put it back into the basket to remove moisture (step 7).

The chicken meat, in which the seventh step is completed, is evenly buried in the prepared second powder and placed in a container for 30 to 40 minutes (eighth step).

After the eighth step is finished fried chicken meat in the oil temperature of about 160 to 180 degrees for 2 to 3 minutes, and pulled out, and then put back in after 30 seconds is fried for another 8 to 8 minutes (step 9).

The oil surface is lifted from the surface of the oil and the basket is removed for 1 minute to remove the oil to obtain a finished product (step 10).

Example

An embodiment of the fried chicken of the present invention as described above and a method for producing the same will be described. However, the present invention is not limited thereto, and various modifications are possible.

First step: based on the five broilers, 4g garlic, 4g ginger, 16g salt, 2.5g pepper, 4g onion, 2g red pepper powder was mixed to prepare a first powder.

Second step: based on the five broilers, a second powder was prepared by mixing 100 g of flour, 2 g of ginger, 2 g of pepper, 2 g of onion, and 2 g of red pepper powder.

Step 3: The chickens were washed thoroughly, divided into pieces, and placed in a basket to remove moisture.

Fourth step: 30 g of the first powder prepared in the first step was mixed with 300 g of beer, and the chicken meat, in which the third step was completed, was immersed for about 35 minutes and aged.

Step 5: After the fourth step, water was removed again.

Step 6: Put 100cc of milk into two eggs and stir in one direction for about 2 minutes to mix the poultry, which was finished with the fifth step, to the mixture to form a foam.

Step 7: Place the basket again to remove moisture.

Eighth step: The broiled chicken after the seventh step was evenly buried in the prepared second powder and placed in a container for 30 to 40 minutes.

Step 9: After the eighth step, the broiled chicken was fried in oil at a temperature of about 170 degrees for 2 minutes, then taken out, and then put back in after 30 seconds and fried for another 7 minutes.

Step 10: Remove the oil from the surface of the oil and put it in the basket for 1 minute to remove the oil to obtain a finished product.

Here, it can be eaten as it is fried, or can be eaten with seasoning sauce etc. according to a preference.

As described above, the method for producing a fried chicken of the present invention, after aging the chicken in beer to remove the smell of the chicken, the chicken is massaged with eggs and milk to increase the nutrition and texture, and then fried in oil Therefore, it is possible to provide a fried chicken with excellent nutrition and taste and no odor peculiar to poultry, which can further increase customer satisfaction.

Claims (2)

1 to 15% by weight of garlic, 12 to 15% by weight of ginger, 31 to 35% by weight of salt, 8 to 12% by weight of pepper, 12 to 15% by weight of onion, 6 to 10% by weight of red pepper powder Preparing a first step; A second step of preparing a second powder by mixing at a ratio of 92% by weight of wheat flour, 2% by weight of ginger, 2% by weight of pepper, 2% by weight of onion, and 2% by weight of red pepper powder; 5 to 7 g of the first powder prepared in the first step in a beer of about 50 to 70 g per chicken, mixed by washing and dividing into several pieces to immerse the dried chicken for 30 to 40 minutes to mature Three steps; Adding a 40 to 60 cc of milk per egg and stirring in one direction for about 2 to 3 minutes to mix the chicken meat having undergone the third step with a mixture to form a foam, and repeating the massage sufficiently to perform massaging; A fifth step of filling the prepared second powder evenly with the water removed after the fourth step and soaking in the container for 30 to 40 minutes; The sixth step of obtaining the finished product after the fried chicken in the fifth step fried in oil for about 160 to 180 degrees for 2 to 3 minutes, and then put it back in after 30 seconds to fry for another 8 to 8 minutes Method for producing a fried chicken, characterized in that consisting of. Fried chicken produced by the method of claim 1.