KR20040079299A - Cooking methode of nut nutrition chicken - Google Patents

Abstract

PURPOSE: A method of making a fried nut-chicken by dusting cured chicken thigh meat with a premix, mixing with a batter containing peanuts, walnuts, pine-nuts and sunflower seeds and then frying is provided. The fried nut-chicken has the chewable taste of nuts as well as a crispy texture and is thus used as dessert after a meal, a snack between lunch and supper for children or the like. CONSTITUTION: The thigh meat of a dressed chicken is cut into a size of 30 to 100mm and soaked in marinating sauce containing purified water of 5 to 15deg.C and a curing or marinating agent in a ratio of 10:1 in a vacuum state, followed by aging at a low temperature of 0 to 5deg.C for 12 to 24hrs. Thereafter, the meat is dusted with a premix, mixed with a batter containing 2 to 7% by weight of peanuts, 1 to 6% by weight of walnuts, 1 to 6% by weight of pine-nuts, 1 to 6% by weight of sunflower seeds, based on 100% by weight of cured meat and then fried.

Description

Nutritious Chicken Cooking {COOKING METHODE OF NUT NUTRITION CHICKEN}

The present invention relates to a method of cooking chicken, and more particularly, to cook a nutritious chicken that is processed so that various nutrients such as calcium, iron, and vitamins necessary for the human body are processed in processing chicken using chicken meat. It is about a method.

In general, chickens can be poultry-rich and more nutritious than cows, but they are faced by many consumers because of their unique taste.

Therefore, in recent years, fried chicken that has been cut and fried with bone to a suitable size for easy eating of chicken has been developed and sold in many fast food restaurants. However, these chicken processed products are mixed with batter mix and seasoned in fried chicken and fried chicken. Sauce marinated chicken sauce is the mainstream has had a problem that can help consumers to taste.

The present invention is proposed to improve the problems of the conventional chicken processed foods as described above, a new type of nut cooked by adding various types of dried fruit to the batter mix to add flavor and nutrition to fried chicken processed products Its purpose is to provide nutritious chicken.

1 is a flow chart of the cooking process of nutritious chicken according to the present invention.

The above object, the meat bone step of selecting a fresh chicken meat without the foreign body, off-flavored bone thigh meat bone bone; A meat shaping step of removing the skin and fat of the meat consisting of the bones; Cutting step of cutting the equally divided thigh meat into 30 to 100mm in size, respectively; A dyeing step of dyeing the meat under vacuum conditions in a dyeing solution prepared by dissolving a salting agent in a ratio of 10: 1 in purified water at a temperature of 5 to 15 ° C .; Refrigerated ripening step of aging the salted meat for 12 to 24 hours at a low temperature of 0 ~ 5 ℃; A pre-dusting step of pre-dusting the meat in which the refrigeration is matured using a premix; Battering step of mixing the batter solution and batter solution dissolved in purified water in a certain ratio to add peanuts, walnuts, pine nuts, sunflower seeds, peanuts and walnuts cut to a size of 3 to 6mm in width, length; It is possible to achieve through the chicken cooking method consisting of; a frying step of frying at a temperature of 160 ~ 190 ℃ using a frying meat made of the batter.

Hereinafter, a specific embodiment of the present invention will be described in detail with reference to the accompanying cooking flowchart.

First, looking at the chicken cooking process according to the present embodiment through Figure 1, the raw meat is free from foreign bodies, off-flavor and fresh chicken meat does not violate the processing method, select the thigh meat, prepared thigh meat automatic bone Perform the first process of bone bone using the erection (ST 1)

Then, after removing the skin and fat area of the thigh by hand (ST 2), by dividing the thigh with the skin removed 3-4 quarters, the size is approximately 30 ~ 60mm, 50 ~ 100mm (ST 3)

Thereafter, the purified water managed at 5 ~ 15 ℃ dissolved in a ratio of 10: 1 with a dyeing agent to make a dyeing solution to dye using a tumbler, per 100% by weight of chicken meat 0.3 ~ 0.5% by weight, refined salt 0.3 ~ 0.5% by weight, Monosodium Glutamate 0.1-0.2% by weight, 12% by weight salt solution consisting of 0.3-0.5% by weight spices (black pepper, white pepper, garlic powder, etc.), 7-14% by weight purified water (ST 4) At this time, it is preferable to keep the vacuum condition at 0.8 bar in 15 minutes.

And the product that is dyed is stored in the refrigerator (0 ~ 5 ℃) immediately to ripen, the ripening time is 12 to 24 hours. (ST 5)

After the aging process, pre-dusting 3 to 5% by weight using a premix (ST 6), batter mix for fried chicken starch 35 to 45% by weight, 40 to 50% by weight flour, 2.5 to 3.5% by weight, battery Knead 10-15% by weight with respect to 100% by weight of salted meat, mixing a solution of milk powder `1.0-1.5% by weight, guar gum 0.1-0.5% by weight, spices 1-5% by weight in purified water at a ratio of 1: 1.5. At this time, 2 to 7% by weight of peanuts, 1 to 6% by weight of walnuts, 1 to 6% by weight of pine nuts, and 1 to 6% by weight of sunflower seeds are added.

On the other hand, the peanuts and walnuts of the relatively large size of the added dried fruit is cut to a size of 3 to 6mm each, horizontally and vertically, pine nuts and sunflower seeds can be added as it is to eliminate the rejection of eating.

And, the dough kneaded in this way is fried for 4-6 minutes at 160 ~ 190 ℃ high temperature in the fryer. (ST 8)

Finally, the nutritious chicken in the fried pieces is packaged in a separate packaging box and sold to consumers. (ST 9)

Peanuts, walnuts, pine nuts, sunflower seeds, etc., contained in chicken products processed by this processing method, contain various nutrients that can fully supplement the nutrients in each body.

In fact, peanuts are known to be high-protein nutritional foods with 26% protein and 5.4 calories per gram. In addition, peanuts contain the most vitamins such as niacin, thiamine, and 13 essential minerals. The most phosphate (lecithin) in peanuts helps brain activity.

Also, 100g of walnut contains 23g of protein and 60g of fat. Unlike animal fat, most of these fats are essential fatty acids that are easily absorbed by the body.

In other words, the fat contained in pork or beef can increase the serum cholesterol level accumulated in the body, which can cause heart disease or arteriosclerosis, but the fat of walnut is known to have an effect of preventing it. According to the medicinal herb, eating a large amount of walnuts at once is not beneficial, but if you continue to eat little by little, your bones will become fat, your face will become bright, your beard and hair will be black, shine, blood veins, and you will not get old.

Pine nuts are also high-calorie foods, which are characterized by many vitamin B groups that are difficult to consume from other foods. In addition, the iron content than walnuts and peanuts is good for anemia, and the taste is high, even people who have lost their appetite will not have a sense of refusal to eat.

Sunflower seeds are effective in hypertension and nervousness because calcium and iron are rich in minerals and vitamin B complex. In addition, it contains a water-soluble vitamin called "choline" that normalizes the accumulation of fat in the liver, which may increase the absorption of nutrients such as proteins.

In particular, peanuts are preferably added in a ratio of 2 to 7% by weight, walnuts to 1 to 6% by weight, pine nuts to 1 to 6% by weight, and sunflower seeds to 1 to 6% by weight. In this case, the content of the dried fruit may be exceeded, which may inhibit the taste of chicken.

On the other hand, the following Table 1 compares the nutrient components of fried chicken cooked by wearing only the fried chicken cooked by the present invention and the existing fried clothes.

TABLE 1

division unit Roast Chicken Nut Nutrition Chicken carbohydrate % 1.5 7.5 Crude protein % 19.3 21 Crude fat % 15.2 17.7 calcium mg / 100g 9.7 12.7 iron mg / 100g 1.01 1.05 sign mg / 100g 225.2 252.7 iodine mg / 100g Not detected 0.4 salt mg / 100g 424.3 410.5 Vitamin A IU / 100g 307.0 237.7 Vitamin B1 mg / 100g Not detected 1.4 Vitamin C mg / 100g 2.7 2.6 Vitamin E mg / 100g 0.07 0.64 Vitamin D3 Μg / 100g Not detected 18.8

Therefore, as can be seen from the comparison table, the nut nutrition chicken cooked by the processing method of the present invention is added to the various kinds of dried fruit containing various nutrients as described above, so that children of growing season prefers fried chicken or reconstituted chicken In addition, it can be seen that it is possible to easily maintain the nutritional balance of calcium and iron to examinees, pregnant women and adults.

In addition, although specific embodiments of the present invention have been described and illustrated above, it is obvious that the chicken cooking method of the present invention may be variously modified and implemented by those skilled in the art.

However, such modified embodiments should not be understood individually from the technical spirit or the prospect of the present invention, and such modified embodiments will fall within the appended claims of the present invention.

The nutritional chicken cooked by the cooking method of the present invention as described above, by processing the chicken meat tender portion in the form of fried foods to be able to absorb various nutrients required by the human body when ingesting it to nourish the body It will have a balancing effect.

In particular, the chewy taste of dried fruit added to the batter solution adds to the crispness, so that it can be usefully provided to young children snacks, examinees, and women interested in diet.

Claims (2)

Selecting fresh chicken meat without foreign bodies, off-flavored meat bone step to bone the thigh with bone erection (ST 1); Meat shaping step (ST 2) to remove the skin and fat of the bone made of the bone; A cutting step (ST 3) of cutting the equalized thigh meat into horizontal and vertical cuts each having a size of 30 to 100 mm; A dyeing step (ST 4) of dyeing the meat under vacuum conditions in a dyeing solution prepared by dissolving a salting agent in a ratio of 10: 1 in purified water at a temperature of 5 to 15 ° C; Refrigerated ripening step of aging the salted meat in a low temperature of 0 ~ 5 ℃ 12 to 24 hours (ST 5); A predusting step (ST 6) of pre-casting the meat of the refrigeration maturation using a premix; Battering the batter mixture dissolved in a certain ratio of the batter mix and purified water to add peanuts, walnuts, pine nuts, sunflower seeds, but the peanut and walnuts are added to the cut to the size of the width, length 3 ~ 6mm Battering step ( ST 7); The nutritious chicken cooking method characterized in that the processing is made, including a frying step (ST 8) to fry the meat made by the batter at 160 ~ 190 ℃ using a fryer. The method according to claim 1, In the battering step (ST 7), 2 to 7% by weight of peanuts, 1 to 6% by weight of walnuts, 1 to 6% by weight of pine nuts, and 1 to 6% by weight of sunflower seeds based on 100% by weight of salted meat Nut-nut chicken cooking method characterized in that.