KR20040049190A - The fried food chicken for magic ball and the manufacture method - Google Patents

The fried food chicken for magic ball and the manufacture method Download PDF

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Publication number
KR20040049190A
KR20040049190A KR1020020077051A KR20020077051A KR20040049190A KR 20040049190 A KR20040049190 A KR 20040049190A KR 1020020077051 A KR1020020077051 A KR 1020020077051A KR 20020077051 A KR20020077051 A KR 20020077051A KR 20040049190 A KR20040049190 A KR 20040049190A
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powder
weight
magic ball
magic
ball
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KR1020020077051A
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Korean (ko)
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백경순
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백경순
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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
    • A23L13/55—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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • 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
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • 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
    • 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
    • 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: Provided is an adjuvant frying powder mixture of barley, glutinous rice and potato starch which has characteristic of gel and is made into a magic ball. The magic ball is added to a conventional frying powder in frying chickens to make sweet, sour, hot and peppermint flavored chicken, keeping the original taste of chickens as well. CONSTITUTION: The magic ball comprises a powder mixture of 50wt% of barley, 20wt% of corn, 10wt% of rice, 5wt% of bean, 1wt% of potato starch, 0.6wt% of egg yolk, 0.4wt% of licorice, 0.2wt% of edible color, 0.8wt% of seasoning and 1wt% of seasoned salt. The mixture is made into dough in cold water.

Description

튀김 닭용 요술 볼 및 그 제조 방법{The fried food chicken for magic ball and the manufacture method}The fried food chicken for magic ball and the manufacture method}

본 발명은 튀김 닭용 요술 볼 및 그 제조방법에 관한 것으로, 더욱 상세하게는 보릿가루, 찹쌀가루, 감자전분 등 여러가지의 영양가 많은 곡류의 분말을 섞어서 만든 혼합 파우더를 이용, 겔(gel)성질을 지닌 요술 볼(Magic Ball)을 제조하고, 이러한 요술 볼을 통상의 튀김 파우더에 첨가하여 튀김 닭용 튀김 옷을 만드는 재료로 이용하는 것이다.The present invention relates to a fried chicken magic ball and a method of manufacturing the same, more specifically, using a mixed powder made by mixing a variety of nutritious grain powder, such as barley flour, glutinous rice flour, potato starch, having a gel (gel) quality A magic ball is prepared, and the magic ball is added to a common fried powder and used as a material for making fried chicken fried clothes.

본 발명에서 요술 볼(Magic Ball)이라 함은, 튀김 닭용 튀김 옷 제조재료의 하나로서, 보릿가루, 찹쌀가루, 감자전분 등 영양가 많은 여러가지의 곡류의 분말을 일정중량비율로 섞어서 만든 혼합 파우더를 냉수에 넣어 반죽한 후 이것을 성형기로 절단하여 지름이 5~6mm 정도의 작은 콩알모양으로 만든 것을 말한다.Magic ball in the present invention is one of the ingredients for making fried chicken fried foods, cold water mixed powder made by mixing a variety of nutritious grain powder such as barley flour, glutinous rice flour, potato starch at a certain weight ratio After kneading, it is cut into a molding machine and made into a small bean grain with a diameter of about 5 ~ 6mm.

종래의 튀김 닭용 튀김 파우더는 일반적으로 밀가루를 주성분으로 하여 배합한 것으로, 이러한 튀김 닭용 튀김 파우더는 단순히 닭고기를 튀기기 위한 수단에 지나지 않으며, 어떠한 독특한 맛이나 건강을 위한 영양식을 고려한 것은 아니었다.Conventional fried chicken fried powder is generally formulated with flour as the main ingredient, such fried chicken fried powder is merely a means for frying chicken, and did not consider any unique taste or nutritional food for health.

그러나 근래에는 소비자들의 닭요리에 대한 요구가 다양화되고, 건강을 위한 영양식에 대한 관심 또한 높아짐에 따라 닭요리에 있어서도 단순히 닭고기를 즐기는 수준을 넘어서, 독특하고 새로운 맛을 찾게 되었고, 또 건강을 위한 영양식적인 측면까지 고려한 수준으로 그 요구가 높아지고 있다.However, in recent years, as consumers' demands for chicken food have diversified and interest in nutritional foods for health has increased, they have found a unique and new taste for chicken foods. Considering the nutritional aspect, the demand is increasing.

본 발명은 상기와 같은 문제를 해결하기 위하여, 종래의 통상의 튀김 파우더에 상기 요술 볼(Magic Ball)을 첨가하여 닭을 튀김으로써 새로운 독특한 맛을 낼 수 있게하고 또 영양식적인면에서도 더욱 향상시킨 닭요리를 제공하는 것을 목적으로 한다.The present invention, in order to solve the above problems, by adding the Magic Ball to the conventional fried powder to fry the chicken to give a new unique taste and further improved the nutritional aspects of chicken It aims to provide a dish.

도 1은 본 발명의 튀김 닭용 요술 볼의 제조 공정도.1 is a manufacturing process of the fried chicken witchcraft ball of the present invention.

상기와 같은 목적을 달성하기 위하여 본 발명의 요술 볼은,In order to achieve the above object, the magic ball of the present invention,

보릿가루, 옥수수가루, 찹쌀가루, 맵쌀가루, 콩가루, 감자전분, 고구마전분, 계란노른자 분말, 감초분말, 식용색소, 향신료 및 맛소금을 혼합하는 제 1단계와; 상기 혼합 파우더에 냉수를 넣어 반죽하여 겔(gel) 성질을 지닌 혼합물을 만드는제 2단계와; 상기 겔 성질을 지닌 혼합물에 식용색소를 첨가하는 제 3단계와; 상기 제 3단계를 거쳐 반죽된 혼합물에 향신료를 첨가하여 재차 반죽하는 제 4단계와; 상기 제 4단계를 거쳐 반죽된 혼합물을 성형기에 넣어 마치 콩알모양으로 둥글게 절단하여 타원형의 요술 볼(Magic Ball)을 만드는 제 5단계와; 상기 제 5단계를 거쳐 성형된 요술 볼을 건조하여 진공 포장하는 제 6단계를 거치는 공정을 각각 행하여 완성한다.A first step of mixing barley flour, corn flour, glutinous rice flour, spicy rice flour, soybean flour, potato starch, sweet potato starch, egg yolk powder, licorice powder, food coloring, spices and flavor salt; A second step of kneading the mixed powder with cold water to make a mixture having gel properties; Adding a food coloring to the mixture having gel properties; A fourth step of kneading again by adding spices to the mixture kneaded through the third step; A fifth step of making the elliptical magic ball by inserting the mixture kneaded through the fourth step into a molding machine and cutting it round like a bean pill; Comprising the sixth step of drying and vacuum-packing the magic ball formed by the fifth step is completed by performing each step.

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

도 1은 본 발명의 튀김 닭용 요술 볼의 제조공정도이다.1 is a manufacturing process chart of the fried chicken magic ball of the present invention.

상기 도 1을 참조하여 본 발명을 설명하면 다음과 같다.Referring to FIG. 1, the present invention is as follows.

본 발명의 요술 볼의 배합비는 보릿가루 50중량%, 옥수수가루 20중량%, 찹쌀가루 10중량%, 맵쌀가루 10중량%, 콩가루 5중량%, 감자전분 1중량%, 고구마전분 1중량%, 계란노른자 분말 0.6중량%, 감초분말 0.4중량%, 식용색소 0.2중량%, 향신료 0.8중량 및 맛소금 1중량%로 혼합하는 것이 가장 바람직하다.The mixing ratio of the magic ball of the present invention is 50% by weight of barley flour, 20% by weight of corn flour, 10% by weight glutinous rice powder, 10% by weight of rice flour, 5% by weight of soy flour, 1% by weight of potato starch, 1% by weight of sweet potato starch, eggs Most preferably, it is mixed with 0.6% by weight of yolk powder, 0.4% by weight licorice powder, 0.2% by weight food coloring, 0.8% spices and 1% by weight salt.

상기 배합된 혼합파우더 1kg에 냉수 200cc를 넣어서 반죽하여 겔(gel) 성질을 지닌 혼합물로 만든다.1kg of the blended blended powder is put into 200cc of cold water to make a mixture having a gel (gel) properties.

상기 혼합파우더는 배합할 때 중량비가 많은것 부터 차례차례 넣어 혼합한다.The blending powder is mixed in order from the weight ratio in order to mix.

본 발명의 요술 볼의 제조방법에 있어서, 보릿가루 50%, 옥수수가루 20%, 찹쌀가루 10%, 맵쌀가루 10%, 콩가루 5%, 감자전분 1%, 고구마전분 1%, 계란노른자 0.6%, 감초분말 0.4%, 식용색소 0.2%, 향신료 0.8%, 맛소금 1% 씩의 각 중량을 혼합하는 제 1단계와; 상기 혼합파우더 1kg에 냉수 200cc를 넣어 반죽하여 겔(gel) 성질을 지닌 혼합물을 만드는 제 2단계와; 상기 겔(gel) 성질을 지닌 혼합물에 식용색소를 첨가하는 제 3단계와; 상기 제 3단계를 거쳐 반죽된 혼합물에 향신료를 첨가하여 재차 반죽하는 제 4단계와; 상기 제4단계를 거쳐 반죽된 혼합물을 성형기에 넣어 마치 콩알모양으로 둥글게 절단하여 타원형의 요술 볼(Magic Ball)을 만드는 제 5단계와; 상기 제 5단계를 거쳐 성형된 요술 볼을 건조하여 진공 포장하는 제 6단계를 각각 거쳐 완성한다.In the manufacturing method of the magic ball of the present invention, barley flour 50%, corn powder 20%, glutinous rice powder 10%, spicy rice powder 10%, soy flour 5%, potato starch 1%, sweet potato starch 1%, egg yolk 0.6%, A first step of mixing each weight of licorice powder 0.4%, food coloring 0.2%, spices 0.8%, taste salt 1%; A second step of kneading 200cc of cold water into 1kg of the mixed powder to make a mixture having gel properties; Adding a food coloring to the mixture having a gel property; A fourth step of kneading again by adding spices to the mixture kneaded through the third step; A fifth step of making the elliptical magic ball by inserting the mixture kneaded through the fourth step into a molding machine and cutting it round like a bean pill; Finished through the sixth step of drying the vacuum ball formed through the fifth step and vacuum-packed respectively.

상기 제 5단계의 성형기에 의한 혼합물의 절단은 수작업에 의해서도 가능한 것이다. 즉 겔(gel) 성질을 지닌 혼합물을 수작업으로 지름이 5~6mm 정도의 크기로 절단하여 평판 작업대에 펼쳐 놓은 후 손바닥으로 비벼주 듯 굴리면서 타원형의 볼(Ball)로 만들 수 있다.Cutting of the mixture by the molding machine of the fifth step is also possible by hand. In other words, the gel-like mixture can be manually cut into diameters of about 5 to 6 mm, spread on a flat workbench, rolled into the palm of a hand, and shaped into an oval ball.

상기 제 3단계 공정에서 첨가되는 식용색소는 황색, 분홍색, 빨간색, 흰색, 초록색 중 어느 하나를 선택적으로 사용하고, 상기 제 4단계에서 첨가되는 향신료는 단맛, 신맛, 매운맛, 박하맛, 과자맛 중 어느 하나를 선택적으로 사용한다.The food coloring added in the third step is optionally used any one of yellow, pink, red, white, green, the spice added in the fourth step is sweet, sour, spicy, peppermint, confectionary Use either one selectively.

상기 단맛은 분홍색, 신맛은 황색, 매운맛은 빨간색, 박하맛은 흰색, 과자맛은 초록색을 각각 나타내도록 상기 식용색소와 향신료를 서로 연관지어 첨가 한다.The food coloring and spices are added in association with each other so that the sweetness is pink, the sour is yellow, the spicy is red, the peppermint is white, and the sweetness is green.

상기 단맛은 고단위 설탕, 신맛은 구연산, 매운맛은 고추분말, 박하맛은 박하향, 계피맛은 계피향의 향신료를 각각 첨가하는 것이다.The sweet taste is high sugar, sour citric acid, spicy is pepper powder, peppermint is peppermint flavor, cinnamon flavor is added to the spices of cinnamon respectively.

본 발명에서 중량 %는 튀김 닭용 요술 볼(Magic Ball) 전체 중량을 100으로 하였을 때의 각 성분의 비율이다.In the present invention, the weight% is the ratio of each component when the total weight of the fried chicken magic ball (Magic Ball) is 100.

상기 요술 볼(Magic Ball)의 형상은 지름이 5~6mm 정도의 작은 콩알만한 크기의 타원형이며, 맛은 단맛, 신맛, 매운맛, 박하맛, 계피맛 등 5~10가지 정도 낼 수 있으며, 그 맛의 종류에 따라 각기 다른 식용색소를 첨가하여 색깔만으로 그 맛의 종류를 알 수 있게 되고 동시에 시각적인 모양도 향상시킨다.The shape of the magic ball (Magic Ball) is an oval of the size of a small bean size of about 5 ~ 6mm in diameter, the taste can be about 5 to 10 kinds, such as sweet, sour, spicy, peppermint, cinnamon, the taste Depending on the type of food, different food colors are added, so that you can see the kind of taste only by color, and at the same time improve the visual appearance.

상기 요술 볼은 건조시켜 진공 포장한 상태로 유지한다.The magic ball is dried and kept in a vacuum packaged state.

상기와 같은 공정에 따라 제조된 요술 볼(Magic Ball)은 통상의 튀김 파우더와 배합하여 닭 튀김을 하면 자연스럽게 상기 요술 볼이 튀김 닭의 표면에 부착된다. 이때 상기 요술 볼은 닭고기 1kg/마리 당 140~150개 정도 넣고 배합하는 것이 가장 바람직하다.The magic ball prepared according to the above process (Magic Ball) is combined with the usual fried powder when fried chicken naturally attaches the magic ball to the surface of the fried chicken. At this time, the magic ball is most preferably put in about 140 ~ 150 pieces per 1kg / chicken.

상기와 같이 통상의 튀김 파우더에 상기 요술 볼을 첨가하여 닭을 튀기면 닭고기 본래의 맛 외에 새로운 독특한 맛, 즉 단맛, 신맛, 박하맛, 계피맛 등을 낼 수 있으며, 또 영양가 많은 각종 곡류의 분말을 혼합한 것이므로 닭고기 본래의 영양외에 보다 향상된 영양을 포함한 튀김 닭을 취식할 수 있게 된다.When the fried chicken by adding the magic ball to the common fried powder as described above can give a new unique taste, that is, sweet, sour, peppermint, cinnamon, etc. in addition to the original taste of the chicken, and powder of various cereals Because it is a mixture, it is possible to eat fried chicken with improved nutrition in addition to the chicken's original nutrition.

이상 살펴본 바와 같이, 본 발명의 요술 볼을 이용하여 닭 튀김을 하면, 단맛, 신맛, 매운맛, 박하맛, 계피맛, 등 다양한 맛을 낼 수 있고; 황색, 분홍색, 빨간색, 초록색 등 다양한 색깔에 시각적인 모양도 향상시키고; 닭고기 본래의 영양외에 보다 향상된 영양을 포함하는 닭요리를 즐길 수 있게 되는 효과가 있다.As described above, when fried chicken using the magic ball of the present invention, it can produce various flavors such as sweet, sour, spicy, peppermint, cinnamon, etc .; Enhance the visual appearance of various colors such as yellow, pink, red, green; In addition to the chicken's original nutrition has the effect that you can enjoy chicken cuisine containing improved nutrition.

Claims (6)

튀김용 파우더에 첨가하는 요술 볼에 있어서,In the magic ball added to the powder for frying, 보릿가루 50중량%, 옥수수가루 20중량%, 찹쌀가루 10중량%, 맵 쌀가루 10중량%, 콩가루 5중량%, 감자 전분 1중량%, 고구마 전분 1중량%, 계란 노른자 분말 0.6중량%, 감초 분말 0.4중량%, 식용색소 0.2중량%, 향신료 0.8중량%, 맛소금 1중량%씩을 각각 섞어서 된 혼합파우더를 냉수에 넣어 반죽하여 요술 볼을 구성한 것을 특징으로 하는 튀김 닭용 요술 볼.Barley flour 50%, corn flour 20%, glutinous rice 10%, map rice powder 10%, soy flour 5%, potato starch 1%, sweet potato starch 1%, egg yolk powder 0.6%, licorice powder A magic balls for fried chicken, characterized in that a mixed powder made of 0.4% by weight, 0.2% by weight of food coloring, 0.8% by weight of spices and 1% by weight of salt, respectively, was put in cold water and kneaded. 제 1항에 있어서,The method of claim 1, 상기 혼합파우더 1kg에 냉수 200cc를 넣어서 반죽하여 지름이 5-6mm의 정도의 크기로 마치 콩알모양으로 둥글게 절단하여 타원형으로 형성한 것을 특징으로 하는 튀김 닭용 요술 볼.1 kg of the mixed powder kneading the cold water 200cc kneading ball for the fried chicken, characterized in that the size of the diameter of about 5-6mm rounded soybean-shaped cut to form an oval. 튀김용 파우더에 첨가하는 요술 볼의 제조방법에 있어서,In the manufacturing method of the magic ball added to the powder for frying, 보릿가루 50중량%, 옥수수가루 20중량%, 찹쌀가루 10중량%, 맵 쌀가루 10중량%, 콩가루 5중량%, 감자 전분 1중량%, 고구마 전분 1중량%, 계란 노른자 분말 0.6중량%, 감초 분말 0.4중량%, 맛소금 1중량%을 혼합하는 제1 단계와; 상기 혼합파우더 1kg에 냉수200cc를 넣어 반죽하여 겔(gel) 성질을 지닌 혼합물을 형성하는 제2 단계와; 상기 겔 성질을 지닌 혼합물에 식용색소 0.2중량%를 첨가하는 제3 단계와; 상기 제3 단계를 거쳐 반죽된 혼합물에 향신료 0.8중량%를 첨가하여 재차 반죽하는 제4 단계와; 상기 제4 단계를 거쳐 반죽된 혼합물을 성형기로 절단하여 타원형의 요술 볼을 만드는 제5 단계와; 상기 제 5단계를 거쳐 성형된 요술 볼을 건조하여 진공 포장하는 제6 단계의 공정을 각각 거쳐 완성되는 것을 특징으로 하는 튀김 닭용 요술 볼 제조 방법.Barley flour 50%, corn flour 20%, glutinous rice 10%, map rice powder 10%, soy flour 5%, potato starch 1%, sweet potato starch 1%, egg yolk powder 0.6%, licorice powder A first step of mixing 0.4% by weight and 1% by weight of salt; A second step of kneading 200cc of cold water into 1kg of the mixing powder to form a mixture having gel properties; A third step of adding 0.2% by weight of food coloring to the mixture having gel properties; A fourth step of kneading again by adding 0.8% by weight of spices to the mixture kneaded through the third step; A fifth step of making the elliptical magic ball by cutting the kneaded mixture through the fourth step with a molding machine; Method for manufacturing a fried chicken magic ball for the fried chicken, characterized in that is completed through the sixth step of drying and vacuum-packing the magic ball formed through the fifth step. 제 3항에 있어서,The method of claim 3, wherein 상기 식용색소는 황색, 분홍, 빨간색, 흰색, 초록색 중 어느하나를 선택적으로 사용하고, 상기 향신료는 단맛, 신맛, 매운맛, 박하맛, 과일맛 중 어느하나를 선택적으로 사용하며, 상기 단맛은 분홍색, 신맛은 황색, 매운맛은 빨간색, 박하맛은 흰색, 과일맛은 초록색이 되게 식용색소와 향신료를 서로 연관지어 첨가한것을 특징으로 하는 튀김 닭용 요술 볼 제조방법.The food coloring is selectively used any one of yellow, pink, red, white, green, the spice is selectively used any one of sweet, sour, spicy, peppermint, fruity taste, the sweetness is pink, Yellow, spicy is red, peppermint is white, fruit flavor is green, so that the food coloring and spices are added to each other, characterized in that the method for manufacturing fried chicken magic balls. 제 4항에 있어서,The method of claim 4, wherein 상기 단맛은 고단위 설탕, 신맛은 구연산, 매운맛은 고추가루, 박하맛은 박하향의 향신료를 각각 첨가한 것을 특징으로 하는 튀김 닭용 요술 볼 제조방법.The sweet sugar is a high unit sugar, sour citric acid, spicy is red pepper powder, peppermint flavor of peppermint flavor, characterized in that the addition of spices of peppermint flavor, respectively. 제 5항에 있어서,The method of claim 5, 상기 요술 볼은 지름이 5-6mm정도의 크기로 콩알모양의 타원형으로 형성한 것을 특징으로 하는 튀김 닭용 요술 볼 제조방법.The magic ball is a fried chicken magic ball manufacturing method, characterized in that formed in the shape of a bean-shaped oval with a diameter of about 5-6mm.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101403044B1 (en) * 2014-02-21 2014-06-05 김상훈 Fried food consisting of chicken breast and method for manufacturing thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101403044B1 (en) * 2014-02-21 2014-06-05 김상훈 Fried food consisting of chicken breast and method for manufacturing thereof

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