KR20030093627A - Frying composition for chicken - Google Patents
Frying composition for chicken Download PDFInfo
- Publication number
- KR20030093627A KR20030093627A KR1020020031285A KR20020031285A KR20030093627A KR 20030093627 A KR20030093627 A KR 20030093627A KR 1020020031285 A KR1020020031285 A KR 1020020031285A KR 20020031285 A KR20020031285 A KR 20020031285A KR 20030093627 A KR20030093627 A KR 20030093627A
- Authority
- KR
- South Korea
- Prior art keywords
- chicken
- composition
- frying
- fried
- liquid
- Prior art date
Links
Classifications
-
- E—FIXED CONSTRUCTIONS
- E04—BUILDING
- E04G—SCAFFOLDING; FORMS; SHUTTERING; BUILDING IMPLEMENTS OR AIDS, OR THEIR USE; HANDLING BUILDING MATERIALS ON THE SITE; REPAIRING, BREAKING-UP OR OTHER WORK ON EXISTING BUILDINGS
- E04G1/00—Scaffolds primarily resting on the ground
- E04G1/18—Scaffolds primarily resting on the ground adjustable in height
-
- A—HUMAN NECESSITIES
- A43—FOOTWEAR
- A43B—CHARACTERISTIC FEATURES OF FOOTWEAR; PARTS OF FOOTWEAR
- A43B7/00—Footwear with health or hygienic arrangements
- A43B7/38—Elevating, i.e. height increasing
-
- E—FIXED CONSTRUCTIONS
- E04—BUILDING
- E04G—SCAFFOLDING; FORMS; SHUTTERING; BUILDING IMPLEMENTS OR AIDS, OR THEIR USE; HANDLING BUILDING MATERIALS ON THE SITE; REPAIRING, BREAKING-UP OR OTHER WORK ON EXISTING BUILDINGS
- E04G1/00—Scaffolds primarily resting on the ground
- E04G1/28—Scaffolds primarily resting on the ground designed to provide support only at a low height
Landscapes
- Engineering & Computer Science (AREA)
- Architecture (AREA)
- Mechanical Engineering (AREA)
- Civil Engineering (AREA)
- Structural Engineering (AREA)
- Health & Medical Sciences (AREA)
- Epidemiology (AREA)
- General Health & Medical Sciences (AREA)
- Public Health (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
- Grain Derivatives (AREA)
Abstract
Description
본 발명은 닭고기 튀김용 조성물에 관한 것으로서,The present invention relates to a composition for fried chicken,
찹쌀가루 22~32%(중량비), 정제수 17~27%, 밀가루 15~25%, 전분 10~15%, 참깨 10~15%, 양파분쇄물(액상)2~5%, 마늘(액상)0.5~1%, 생강(액상)0.5~1%, 소금 0.2~0.5%의 배합비로 구성하여 닭고기나 육류에 튀김옷을 입히고 튀겨 튀김물이 식더라도 딱딱해지지 않고 고유의 향미가 장시간 보존되도록 한 닭고기 튀김용 조성물에 관한 것이다.Glutinous rice flour 22-32% (weight ratio), purified water 17-27%, wheat flour 15-25%, starch 10-15%, sesame seeds 10-15%, onion powder (liquid) 2-5%, garlic (liquid) 0.5 ~ 1%, Ginger 0.5 ~ 1%, Salt 0.2 ~ 0.5% It relates to a composition.
종래 튀김용 조성물은 가루나 소스 형태로 매우 다양하게 출시되고 있다.Conventional frying compositions are marketed in a wide variety of powder or sauce form.
일반적으로 닭고기를 튀기는 과정은 닭을 깨끗이 손질하여 적당한 크기로 조각을 낸 후 물기를 빼서 가루 또는 가루를 물과 반죽한 튀김옷을 닭고기에 입인 후 180~200℃에서 7~8분 정도 튀겨낸다.In general, the process of frying chicken is to clean the chicken, cut it into pieces of proper size, drain the water, put the batter into the chicken, and then fry it for 7-8 minutes at 180 ~ 200 ℃.
상기한 것과 같이 종래의 닭고기용 튀김가루는 튀기고 난 직후에는 바삭하고, 튀김옷 특유의 향미가 있어 취식하기에 적당하나, 일정 시간 경과 후에는 튀김옷이 건조되어 딱딱하게 되고, 튀김옷의 향미가 사라져 맛이 떨어지게 되는 문제점이 있었다.As mentioned above, the fried chicken powder is crispy immediately after frying and has a distinctive flavor of fried clothes, which is suitable for eating, but after a certain period of time, the fried clothes become dried and hard, and the flavor of the fried clothes disappears and the taste is lost. There was a problem falling.
그리고 종래의 닭고기용 튀김가루는 상기 한바와 같이 물과 반죽하여 사용하는데, 사용 후 반죽한 튀김옷이 남게 되는 경우 냉장 또는 상온에서 보관하더라도 일정시간이 지나면 반죽용 튀김옷이 물과 고형물로 분리되어 사용할 수 없게 되어 폐기하여야 하는 문제점이 발생한다.And the conventional fried chicken powder is used by kneading with water as described above, if the dough fried dough remains after use, even if stored at room temperature or refrigerated, the dough fried dough for dough can be separated into water and solids after a certain time There is a problem that must be discarded.
본 발명은 상기한 문제점을 해결하기 위한 것으로서,The present invention is to solve the above problems,
튀긴 후 일정 시간이 지나더라도 딱딱하지 않고 고유의 향미가 장시간 보존되며, 닭고기의 영양성분을 보충하는 영양물질을 공급하도록 밀가루와 찹쌀가루에 양파나 마늘 등 향신료와 참깨를 첨가하여 구성한 닭고기튀김용 조성물을 제공하는 것을 목적으로 하는 것으로서,Even after a certain time after frying, it is not hard and its unique flavor is preserved for a long time, and the composition for frying chicken made by adding spices and sesame seeds, such as onion or garlic, to flour and glutinous rice flour to supply nutritional substances to supplement the nutritional ingredients of chicken As an object of providing
상기 조성물을 닭고기에 입인 후 기름에서 튀기면 닭고기의 특유의 비린내가 없어지고 튀긴 후 일정 시간이 지나더라도 바싹한 상태가 지속되도록 한 것이다.If the composition is fried in oil and then fried in chicken, the unique fishy smell of the chicken disappears, and after a certain period of time after fried to keep the state closely.
이하, 본 발명의 구성을 설명하면 다음과 같다.Hereinafter, the configuration of the present invention will be described.
밀가루, 전분, 소금에 부원료를 첨가 혼합한 닭고기 튀김용 조성물에 있어서,In the composition for fried chicken, which is added to the flour, starch, salt and added to the raw material,
찹쌀가루 22~32%(중량비), 정제수 17~27%, 밀가루 15~25%, 전분 10~15%, 참깨 10~15%, 양파분쇄물(액상)2~5%, 마늘(액상)0.5~1%, 생강(액상)0.5~1%, 소금 0.2~0.5%의 배합비로 교반기에 투입하여 혼합한 후 2시간 이상 상온에서 발효시킨 닭고기 튀김용 조성물로서,Glutinous rice flour 22-32% (weight ratio), purified water 17-27%, wheat flour 15-25%, starch 10-15%, sesame seeds 10-15%, onion powder (liquid) 2-5%, garlic (liquid) 0.5 As a composition for frying chicken, which is added to a stirrer at a mixing ratio of 1%, ginger (liquid) 0.5-1%, and salt 0.2-0.5%, and then fermented at room temperature for 2 hours or more.
본 발명 조성물의 제조공정은 재료를 일정 배합비율로 혼합하는 제1공정과, 제1공정 조성물에 부재료를 투입하여 재혼합한 후 일정 시간 발효시키는 공정으로 이루어지도록 한 제2공정으로 이루어진다.The manufacturing process of the composition of the present invention consists of a first step of mixing the material at a predetermined compounding ratio, and a second step of the step of adding a subsidiary material to the first process composition and mixing it again and then fermenting for a predetermined time.
제1공정은 밀가루에 다수의 액상원료를 투입하여 혼합하는 과정으로, 먼저, 밀가루 1000g, 정제수 1100g, 양파분쇄즙 120g, 마늘분쇄즙 40g, 생강분쇄즙 40g, 정제염 10g을 교반기에 넣은 후 혼합한다.The first process is a process of mixing a plurality of liquid raw materials into the flour, mixing, first, flour 1000g, purified water 1100g, onion crushed juice 120g, garlic crushed juice 40g, ginger crushed juice 40g, purified salt 10g mixed in a stirrer .
상기와 같은 제1공정에서 향신료인 양파와 마늘, 생강을 가루형태의 양파분이나 마늘분 등을 사용하지 않고 액상으로 쓰는 것은 제2공정의 발효속도를 짧게 하고 튀긴후 향신미의 보존성을 높이기 위한 것으로서, 액상의 양파와 마늘을 일정 비율로 교반기에 투입하여 혼합하고 발효시켜 닭고기에 옷을 입인 후 튀기면 일정시간이 지나더라도 튀김용 조성물의 향신미가 장기간 지속된다.In the first process as described above, using onions, garlic and ginger as spices without using powdered onion powder or garlic powder in liquid form is to shorten the fermentation speed of the second process and increase the preservation of flavor after frying. As it is, the onion and garlic in a certain ratio is added to the stirrer, mixed and fermented, dressed in chicken and fried after a certain time, the flavor of the composition for frying lasts for a long time.
제2공정은 상기 제1공정 혼합조성물 170g에 찹쌀가루 100g, 전분 50g, 참깨 40g을 교반기에서 혼합한 후, 혼합한 제2공정의 조성물을 20℃에서 최소 2시간 이상 자연발효시키면 상기 혼합한 각 원료가 발효되어 숙성되는데, 발효속도는 양파의 투입량에 영향을 받게 되기 때문에 양파의 투입량을 늘이게 되면 발효시간을 단축할 수 있다.In the second step, 100 g of glutinous rice flour, 50 g of starch, and 40 g of sesame are mixed with agitation in 170 g of the first step mixed composition, and the mixed second composition is naturally fermented at 20 ° C. for at least 2 hours. The raw material is fermented and matured. Since the fermentation rate is affected by the input amount of onion, increasing the input amount of onion can shorten the fermentation time.
이와 같이 발효가 끝난 조성물은 일정 단위로 포장하는데, 보존기한은 상온에서 1~2일 , 냉장 또는 냉동보관을 하게 되면 3개월 이상 조성물 특유의 향신미와 특성이 보존된다.Thus, the fermented composition is packaged in a certain unit, the shelf life is 1 to 2 days at room temperature, refrigerated or frozen storage is preserved for three months or more the unique flavor and characteristics of the composition.
상기한 배합비는 일 실시 예로서 각 원재료의 투입비는 다소 조정될 수 있는 것이고, 닭고기 뿐 아니라 쇠고기나 돼지고기 등 다른 육류에 적용하더라도 닭고기와 같은 효과를 얻을 수 있다.As described above, the compounding ratio of the raw materials may be adjusted to some extent, and may be applied to other meats such as beef or pork as well as chicken.
상기 본 발명 닭고기 튀김용 조성물의 사용방법을 설명한다.It describes a method of using the composition for frying chicken meat of the present invention.
본 발명 조성물은 액상이기 때문에 종래 파우더 타입처럼 사용 전에 물과 혼합하여 반죽할 필요 없이 냉장 또는 냉동된 본 발명 조성물을 상온에서 해동시킨 후 깨끗하게 손질한 닭을 적당한 크기로 조각을 낸 후 물기를 빼서 본 발명 조성물로 닭고기에 옷을 입인 후 180~200℃에서 7~8분 정도 튀기면 되는 것이다.Since the composition of the present invention is a liquid, it is necessary to thaw the frozen or frozen composition of the present invention at room temperature without mixing and kneading it with water before use, as in the conventional powder type, and then, after cutting the manicured chicken to a suitable size, draining After dressing the chicken with the invention composition is fried for 7-8 minutes at 180 ~ 200 ℃.
이상과 같은 본 발명 닭고기 튀김용 조성물의 효과를 설명한다.The effect of the composition for chicken frying of the present invention as described above will be described.
먼저, 본 발명 조성물은 발효과정을 거치면서 조성물을 이루는 주요성분들이 잘 혼합되어 안정화가 이루어지게 되어 소화와 흡수가 좋은 장점이 있으며, 특히 상기 원재료 중 향신료에 포함된 스크로토스와 알리인(alliin), 황화아릴 등의 성분 등은 발효과정에서 안정화되어 튀긴 후에도 향신료 고유의 풍미가 남아 있게 되고 보존기간도 종래에 비해 더욱 길어지게 되어 보관 관리가 용이하다.First, the composition of the present invention has the advantage of good digestion and absorption is achieved by stabilizing the main components of the composition are well mixed through the fermentation process, in particular, the scrotos and aliins contained in the spices of the raw material Ingredients such as aryl sulfide are stabilized in the fermentation process, and even after fried, the inherent flavors of spices remain and the shelf life becomes longer than in the past, so it is easy to manage and store.
또한 본 발명 조성물은 액상타입이므로 가공한 닭고기에 바로 옷을 입혀 튀길 수 있기 때문에 종래에 비해 닭고기를 튀기는 작업을 수월하게 할 수 있어 생산성이 향상되는 것이다.In addition, since the composition of the present invention is a liquid type, the processed chicken can be immediately dressed and fried, thereby facilitating the operation of frying chicken as compared to the prior art, thereby improving productivity.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0031285A KR100498062B1 (en) | 2002-06-04 | 2002-06-04 | Frying composition for chicken |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2002-0031285A KR100498062B1 (en) | 2002-06-04 | 2002-06-04 | Frying composition for chicken |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20030093627A true KR20030093627A (en) | 2003-12-11 |
KR100498062B1 KR100498062B1 (en) | 2005-07-01 |
Family
ID=32385812
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR10-2002-0031285A KR100498062B1 (en) | 2002-06-04 | 2002-06-04 | Frying composition for chicken |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100498062B1 (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100443548B1 (en) * | 2002-06-29 | 2004-08-09 | 최재영 | method for cooking cutlets |
KR20190018260A (en) * | 2017-08-14 | 2019-02-22 | 양승민 | Manufacturing method of chicken |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4588600A (en) * | 1983-04-18 | 1986-05-13 | Scm Corporation | Dry premix composition for imparting a fried appearance to baked foods |
JPH0618509B2 (en) * | 1986-03-27 | 1994-03-16 | 奥本製粉株式会社 | Fly ground powder |
KR19990001766A (en) * | 1997-06-17 | 1999-01-15 | 김봉근 | Manufacturing method of fried sauce and seasoning sauce for chicken containing DHA |
KR20000028503A (en) * | 1998-10-31 | 2000-05-25 | 박규홍 | Fries powder for fried chicken |
KR20000012204A (en) * | 1999-08-03 | 2000-03-06 | 연선흠 | Method of manufacturing a powdered food |
KR100332978B1 (en) * | 2000-02-29 | 2002-04-15 | 최남조 | Manufacturing process of fermentation sauce for chicken or fried food |
KR100415992B1 (en) * | 2001-10-17 | 2004-01-24 | (주)파인블루 | Cocktail fried chicken and process for preparing thereof |
-
2002
- 2002-06-04 KR KR10-2002-0031285A patent/KR100498062B1/en not_active IP Right Cessation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100443548B1 (en) * | 2002-06-29 | 2004-08-09 | 최재영 | method for cooking cutlets |
KR20190018260A (en) * | 2017-08-14 | 2019-02-22 | 양승민 | Manufacturing method of chicken |
Also Published As
Publication number | Publication date |
---|---|
KR100498062B1 (en) | 2005-07-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
JP2014511671A (en) | Deep-fried clothes | |
KR20130115928A (en) | Rice powder cutlet and manufacturing method thereof | |
KR101661715B1 (en) | Korean Stew called BUDAE JJIGAE and Method for manufacturing the same | |
KR20040040978A (en) | Recipe for a seasoned chicken | |
KR20010002258A (en) | Pork Cutlet Manufacturing Method using Cheese | |
KR100498062B1 (en) | Frying composition for chicken | |
KR102000276B1 (en) | Marinade for Aging fish made mainly of barley | |
KR20190069066A (en) | Composition for Freeze-dried Kimchi Pancake Block and Freeze-dried Kimchi Pancake Block | |
KR102058788B1 (en) | Method of Beef jerky | |
KR20020026776A (en) | A dough be contained a lot of flesh-meat element and it's a manufacturing process | |
JP4089943B2 (en) | Manufacturing method of kimchi | |
KR100246073B1 (en) | Kimchi made of pineapple | |
KR20190128271A (en) | Rice cake complemented with protein and method of making the same | |
KR100402136B1 (en) | method for processing pork cutlet using pork | |
CN109303289A (en) | A kind of bubble green pepper Shredded kelp and preparation method thereof | |
JP2020048467A (en) | Mixed powder for fried foods containing green banana powder, and fried foods using the same | |
KR20050023830A (en) | Curry bread and manufacturing method thereof | |
KR100332978B1 (en) | Manufacturing process of fermentation sauce for chicken or fried food | |
KR20020067220A (en) | Manufacture method of boiled fish paste | |
JP2003102445A (en) | Ingredient material-containing buns | |
JP2006187234A (en) | Pasty meat food and method for producing the same | |
JPH0475567A (en) | Mixed flour for coating deep-fried and frozen food | |
JP2005013038A (en) | Tofu and method for producing the same | |
JP2004008135A (en) | Wasabi japonica immediately emitting flavor | |
JPH0475566A (en) | Mixed flour for moating deep fried and frozen food |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20130614 Year of fee payment: 9 |
|
FPAY | Annual fee payment |
Payment date: 20140616 Year of fee payment: 10 |
|
LAPS | Lapse due to unpaid annual fee |