KR20060054746A - Method for a fried glutinous pork and fried chicken including fried glutinous pork - Google Patents
Method for a fried glutinous pork and fried chicken including fried glutinous pork Download PDFInfo
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- KR20060054746A KR20060054746A KR1020040093425A KR20040093425A KR20060054746A KR 20060054746 A KR20060054746 A KR 20060054746A KR 1020040093425 A KR1020040093425 A KR 1020040093425A KR 20040093425 A KR20040093425 A KR 20040093425A KR 20060054746 A KR20060054746 A KR 20060054746A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 28
- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 21
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims description 14
- 241000234282 Allium Species 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 4
- 239000001728 capsicum frutescens Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 3
- 235000008960 ketchup Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 2
- 241000282887 Suidae Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000002431 foraging effect Effects 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 5
- 230000005070 ripening Effects 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000021110 pickles Nutrition 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 15
- 241000722363 Piper Species 0.000 description 4
- 235000012041 food component Nutrition 0.000 description 3
- 235000015278 beef Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 241001464798 Anguis Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Abstract
본 발명은 돈강정의 조리방법 및 돈강정을 포함하는 프라이드치킨의 제조방법에 관한 것으로서, 돈육을 절임소스와 혼합한 후 숙성시키고, 상기 숙성물에 제1양념소스를 가한 후 가열하고, 다시 제2양념소스를 가한 후 2차 가열하는 공정으로 이루어진 돈강정의 제조방법과, 계육에 튀김소스를 입힌 후 기름에서 튀겨 낸 후 상기 돈강정과 혼합시키는 공정으로 이루어진 돈강정을 포함하는 프라이드치킨의 제조방법에 관한 것이다.The present invention relates to a method of cooking fried chicken and a method of manufacturing fried chicken including don gangjeong, wherein the pork is mixed with pickled sauce and aged, and after the first seasoning sauce is added to the aged product, it is heated again. (2) Preparation of fried chicken including a method of manufacturing don gang jeong, which comprises a step of heating the second sauce after adding sauce, and a step of mixing the don gang jeong with fried pork in oil after frying sauce It is about a method.
본 발명 돈강정의 제조방법은 돈육 12중량%에 절임소스 2중량%를 용기에 투입한 후 저온에서 4~12 시간 동안 숙성시키는 숙성공정;과,The production method of the present invention ganggangdon is a ripening step of aging for 4 to 12 hours at low temperature after putting 2% by weight of pickled sauce to 12% by weight pork; and,
상기 숙성물에 제1양념소스 22중량%를 투입하여 중불에서 10~20분 동안 가열하는 1차 조리공정;과,First cooking step of heating 22 ~ 10% by weight of the first seasoning sauce to the aged for 10 to 20 minutes on medium heat; And,
상기 1차조리물에 제2양념소스 63중량%를 투입한 후 중불에서 1~2시간 2차 가열하는 2조리공정;으로 이루어지고,After putting 63% by weight of the second seasoning sauce to the primary cooking 2 cooking steps for 1 to 2 hours at medium heat;
돈강정 프라이드치킨의 제조방법은 The method of making don gangjeong fried chicken
계육70중량%에 튀김소스30중량%의 비율로 혼합 한 후 상기 혼합물을 160~180℃의 유지에서 7~8분 동안 튀겨 제조한 프라이드치킨에 상기 제조방법에 의한 돈강정을 1:1의 비율로 혼합하여 제조한다.After mixing the 70% by weight of the fried sauce 30% by weight of the fried chicken prepared for 7-8 minutes at the mixture of 160 ~ 180 ℃ to maintain the fried chicken by the method of the pork It is prepared by mixing.
돈강정, 프라이드치킨, 절임소스, 제1양념소스, 제2양념소스Dongangjeong, Fried Chicken, Pickles Sauce, 1st Sauce, 2nd Sauce
Description
도1은 본 발명 돈강정의 제조방법 및 돈강정을 포함하는 프라이드치킨의 제조방법의 전체흐름도.1 is a flow chart of the production method of fried chicken including the method of the present invention and the don gangjeong.
본 발명은 돈강정 및 그 돈강정을 포함하는 프라이드치킨의 제조방법에 관한 것으로서, 돈육을 절임소스와 혼합한 후 숙성시키고, 상기 숙성물에 제1양념소스를 가한 후 가열하고, 다시 제2양념소스를 가한 후 2차 가열하는 공정으로 이루어진 돈강정의 제조방법과, 계육에 튀김소스를 입힌 후 기름에서 튀겨 낸 후 상기 돈강정과 혼합시키는 공정으로 이루어진 돈강정을 포함하는 프라이드치킨의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fried chicken comprising a pork chop and the pork chop, which is aged after mixing the pork with the pickled sauce, the first seasoning sauce is added to the aged and heated again, the second seasoning In the method of manufacturing fried chicken comprising a don gangjeong consisting of a step of adding a sauce and a second heating step; It is about.
돼지고기와 닭고기는 양질의 단백질 뿐 아니라 쇠고기 등에 비해 가격이 상대적으로 저렴하여 예로부터 저렴한 동물성 단백질의 공급원으로 볶음요리나, 찌게류, 수육, 삼계탕, 튀김 등의 요리에서 음식재료로 널리 이용되어 왔다.Pork and chicken are relatively cheaper than beef as well as high-quality protein, and they have been widely used as food ingredients in stir-fries, stew, beef, samgyetang, and fried foods. .
그러나, 돼지고기와 닭고기는 상기한 바와 같은 음식재료로 오래 전부터 널 리 이용되어 왔음에도 불구하고, 가정이나 외식업체 등에서 돼지고기나 닭고기와 관련된 요리 메뉴가 다양하지 못해 새로운 조리 제조방법의 개발이 필요한 실정이다.However, although pork and chicken have been widely used as food ingredients for a long time, the cooking menus related to pork and chicken are not widely used in homes and restaurants, and thus, a new cooking production method is needed. It is true.
본 발명은 이상과 같은 문제점을 해결하기 위한 것으로서, The present invention is to solve the above problems,
본 발명의 목적은 돼지고기나 닭고기 특유의 이취없이 누구나 맛있게 취식할 수 있도록 돼지고기 및 닭고기에 각종 소스를 이용하여 바삭하고 감칠 맛 있는 돈강정 및 그 돈강정을 포함하는 프라이드치킨의 제조방법을 제공함에 있다.An object of the present invention is to provide a method for producing fried chicken including crispy and delicious pork chops and pork chops using various sauces for pork and chicken so that anyone can eat deliciously without the smell of pork or chicken Is in.
본 발명의 구성은 다음과 같다.The configuration of the present invention is as follows.
본 발명 돈강정의 제조방법은 돈육 12중량%에 절임소스 2중량%를 용기에 투입한 후 저온에서 4~12 시간 동안 숙성시키는 숙성공정;과,The production method of the present invention ganggangdon is a ripening step of aging for 4 to 12 hours at low temperature after putting 2% by weight of pickled sauce to 12% by weight pork; and,
상기 숙성물에 제1양념소스 22중량%를 투입하여 중불에서 10~20분 동안 가열하는 1차 조리공정;과,First cooking step of heating 22 ~ 10% by weight of the first seasoning sauce to the aged for 10 to 20 minutes on medium heat; And,
상기 1차조리물에 제2양념소스 63중량%를 투입한 후 중불에서 1~2시간 2차 가열하는 2조리공정;으로 이루어지고,After putting 63% by weight of the second seasoning sauce to the primary cooking 2 cooking steps for 1 to 2 hours at medium heat;
상기 절임소스는 대추50중량%, 생강30중량%, 당귀10중량%, 감초10중량%를 용기에 넣고 상기 투입총량 대비 300중량%의 물을 가한 후 10~12시간 동안 가열 추출하여 제조하고, The pickled sauce is prepared by adding 50% by weight of jujube, 30% by weight of ginger, 10% by weight of sugar, 10% by weight of licorice into a container, adding 300% by weight of water to the total amount of the mixture, and heating and extracting for 10 to 12 hours.
상기 제1양념소스는 간장28중량%, 물엿27중량%, 고추가루15중량%, 흑설탕15 중량%, 백설탕15중량%의 비율로 혼합하여 제조하며,The first seasoning sauce is prepared by mixing in a proportion of soy sauce 28% by weight, starch syrup 27% by weight, red pepper powder 15% by weight, brown sugar 15% by weight, white sugar 15% by weight,
상기 제2양념소스는 닭육수 40중량%, 양파15중량%, 케첩10중량%, 청주5중량%, 마늘5중량%, 고추가루5중량%, 칠리소스5중량%, 파3중량%, 무3중량%, 생강3중량%, 당근3중량%, 전분2중량%, 후추1중량%를 혼합하여 제조한다.The second seasoning sauce is chicken broth 40% by weight, onion 15% by weight, ketchup 10% by weight, sake 5% by weight, garlic 5% by weight, chili powder 5% by weight, chili sauce 5% by weight, green onion 3% by weight, radish It is prepared by mixing 3% by weight, 3% by weight ginger, 3% by weight carrot, 2% by weight starch, 1% by weight pepper.
또한, 돈강정 프라이드치킨의 제조방법은 In addition, the production method of Dongangjeong Fried Chicken
계육70중량%에 튀김소스30중량%의 비율로 혼합 한 후 상기 혼합물을 160~180℃의 유지에서 7~8분 동안 튀겨 제조한 프라이드치킨에 상기 제조방법에 의한 돈강정을 1:1의 비율로 혼합한다.After mixing the 70% by weight of the fried sauce 30% by weight of the fried chicken prepared for 7-8 minutes at the mixture of 160 ~ 180 ℃ to maintain the fried chicken by the method of the pork Mix with.
상기 튀김소스는 밀가루 27중량%, 양파25중량%, 마늘15중량%, 청주10중량%, 전분10중량%, 생강10중량%, 후추2중량%, 소금1중량%를 혼합하여 제조한다.The fried sauce is prepared by mixing 27% by weight of flour, 25% by weight of onion, 15% by weight of garlic, 10% by weight of sake, 10% by weight of starch, 10% by weight of ginger, 2% by weight of pepper and 1% by weight of salt.
이하, 첨부한 도면을 참조하여 본 발명에 따른 일 실시예를 설명한다.Hereinafter, with reference to the accompanying drawings will be described an embodiment according to the present invention.
돈강정의 제조방법은 숙성공정과, 1차 조리공정, 2차 조리공정으로 이루어지며, 상기 각각의 공정에 따른 소스는 별도의 공정으로 미리 제조된다.The method of manufacturing don gangjeong consists of a aging process, a primary cooking process and a secondary cooking process, and the sauce according to each process is prepared in advance in a separate process.
각종 소스류의 제조공정Manufacturing process of various sauces
숙성공정에 사용되는 절임소스는 대추와 생강, 당귀, 감초 각각을 추출용기에 50:30:10:10의 중량비율로 투입한 후 상기 투입물 총량의 300중량% 물을 투입한 후 중불에서 10~12 시간 정도 가열하여 상기 원료에서 유효성분을 추출한다.The pickling sauce used in the aging process is put into jujube, ginger, angui, licorice each 50: 30: 10: 10 weight ratio in the extraction container, and then added 300% by weight of water in the total amount of 10 ~ in medium heat Heated for about 12 hours to extract the active ingredient from the raw material.
1차 조리공정시 사용하는 제1양념소스는 혼합용기에 간장28중량%, 물엿27중량%, 고추가루15중량%, 흑설탕15중량%, 백설탕15중량%의 비율로 투입한 후 혼합한 다.The first seasoning sauce used in the first cooking process is mixed with a mixture of soy sauce 28% by weight, starch syrup 27%, red pepper powder 15%, brown sugar 15%, white sugar 15% by weight.
상기 혼합된 양념소스는 바로 사용해도 되지만, 하루나 이틀 가량 숙성시키면 풍미가 더욱 좋아진다.The mixed seasoning sauce may be used immediately, but if it is aged for a day or two, the flavor becomes better.
또한, 2차 조리공정시 사용하는 제2양념소스는 닭육수 40중량%, 양파15중량%, 케첩10중량%, 청주5중량%, 마늘5중량%, 고추가루5중량%, 칠리소스5중량%, 파3중량%, 무3중량%, 생강3중량%, 당근3중량%, 전분2중량%, 후추1중량%를 혼합용기에 투입한 후 혼합하여 제조한다. 상기 닭육수는 용기에 통상의 방법으로 뼈를 포함한 계육을 투입하고 적당량의 물을 넣은 후 20~24시간 가량 가열하여 제조한 것이다.In addition, the second seasoning sauce used in the second cooking process is 40% by weight of chicken broth, 15% by weight of onion, 10% by weight ketchup, 5% by weight of sake, 5% by weight of garlic, 5% by weight of red pepper powder, 5% by weight of chili sauce 3% by weight, green onion 3% by weight, ginger 3% by weight, carrots 3% by weight, starch 2% by weight, pepper 1% by weight are prepared by mixing after mixing. The chicken broth is prepared by injecting a chicken meat containing bones in a conventional manner in a container, and then put the appropriate amount of water for 20 to 24 hours.
돈강정의 제조공정Manufacturing process of don gangjeong
일정 크기로 자른 돈육 12중량%와 상기 절임소스 2중량%를 혼합용기에 투입한 후 잘 혼합시키고, 이를 냉장고에서 4~12시간 동안 저장하여 숙성시키며, 숙성온도는 1~7℃ 일 때가 가장 좋은 결과를 얻을 수 있다.12% by weight of pork cut to a certain size and 2% by weight of the pickled sauce are added to a mixing container, mixed well, and stored in a refrigerator for 4 to 12 hours to mature, and the ripening temperature is best when 1 ~ 7 ℃. You can get the result.
상기 숙성물에 제1양념소스 22중량%를 투입한 후 중간 불에서 10~20분 가열하여 양념소스가 돈육조직에 잘 흡수되게 하고,After 22 wt% of the first seasoning sauce was added to the aging material, the sauce was heated for 10 to 20 minutes on medium heat so that the seasoning sauce was well absorbed into the pork tissue.
상기 1차조리물에 제2양념소스를 투입한 후 중불에서 1~2시간 가열하여 돈육조직에 각종 양념이 잘 흡수되게 하며,After the second seasoning sauce is added to the primary cooking, it is heated for 1 to 2 hours on medium heat so that various seasonings are well absorbed into the pork tissue.
상기 조리된 돈강정을 상온 또는 냉장고에서 냉각시키면 표면 조직이 바삭하게 된다.When the cooked pork gangjeong is cooled at room temperature or in a refrigerator, the surface structure becomes crispy.
프라이드치킨의 제조공정Fried Chicken Manufacturing Process
프라이드치킨의 경우, 계육을 위한 튀김소스는 밀가루 27중량%, 양파25중량%, 마늘15중량%, 청주10중량%, 전분10중량%, 생각10중량%, 후추2중량%, 소금 1중량%을 혼합용기에 투입한 후 골고루 잘 섞이도록 교반하여 제조한다.In the case of fried chicken, fried sauce for chicken is 27% by weight of flour, 25% by weight of onion, 15% by weight of garlic, 10% by weight of sake, 10% by weight of starch, 10% by weight of thought, 2% by weight of pepper, 1% by weight of salt After adding to the mixing vessel to prepare to stir evenly to mix well.
일정한 크기로 손질한 계육 70중량%에 상기 튀김소스 30중량% 혼합하여 계육 외피에 튀김소스를 잘 바른 후 콩기름 또는 라드유 등의 유지가 담긴 튀김장치에 투입하여 조리한다. 상기 튀김장치는 160~180℃의 온도가 유지되게 하고 시간은 7~8분 가량 소요된다.Mix 70% by weight of the trimmed chicken meat with a certain size and mix 30% by weight of the frying sauce, and apply the frying sauce to the skin of the chicken well and put it into a frying device containing oil or lard oil and cook it. The frying apparatus is maintained at a temperature of 160 ~ 180 ℃ and takes about 7-8 minutes.
돈강정을 포함한 프라이드치킨의 제조공정Fried Chicken's Manufacturing Process
상기에서 각각의 제조공정에서 만들어진 프라이드치킨과 돈강정을 각각 상온에서 냉각시킨 후 혼합하면 돈강정을 포함한 프라이드치킨의 제조 공정이 완료된다.When the fried chicken and the don gangjeong made in each manufacturing process is cooled at room temperature and then mixed, the preparation process of the fried chicken including the don gangjeong is completed.
이와 같이 제조된 돈강정을 포함한 프라이드치킨을 30분 이상 저온에서 숙성시키면 닭고기의 가볍고 바삭한 느낌에 돈강정의 깊은 맛이 더욱 잘 어우러지게 된다.When the fried chicken including the Dongangjeong prepared in this way for 30 minutes or more at low temperature, the light and crispy feel of the chicken goes well with the deep taste of Dongangjeong.
이상과 같은 본 발명의 효과는 다음과 같다.The effects of the present invention as described above are as follows.
돼지고기 특유의 비린 냄새가 없고 바삭한 느낌을 주는 돈강정의 제조방법을 제공함으로써 인체에 유익한 단백질을 많이 함유하고 있는 돼지고기를 용이하게 취식할 수 있어 건강을 증진시킬 수 있으며, Providing a method of making don gangjeong that gives a crispy feeling without the fishy smell peculiar to pork, it is possible to easily eat pork containing a lot of protein that is beneficial to the human body, thereby improving health.
특히, 돈강정을 포함한 치킨프라이드의 제조방법을 제공함으로서 돼지고기와 닭고기의 영양성분을 동시에 섭취할 수 있는 장점이 있다.In particular, by providing a method of manufacturing a chicken fried chicken including pork jeongjeong has the advantage that can take the nutritional components of pork and chicken at the same time.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101042017B1 (en) * | 2008-12-15 | 2011-06-16 | 주식회사 푸디노에프앤디 | Cooking sauce and method for making the sauce able to be added to cooking of meat or fish |
| KR101379643B1 (en) * | 2012-12-31 | 2014-04-02 | 에이치엘씨 유한회사 | A method for cooking meat enhanced taste |
| CN103829263A (en) * | 2012-11-27 | 2014-06-04 | 凌宇生 | Preparation method of bouilli with original taste |
| CN104957563A (en) * | 2015-06-30 | 2015-10-07 | 四川东坡中国泡菜产业技术研究院 | Pickle salad and preparing method thereof |
| KR20160102851A (en) * | 2015-02-23 | 2016-08-31 | 천덕상 | Abalone Soy sauce containing of plum extract and black taffy boil down with vegetable and chicken stock |
| KR20190089311A (en) | 2018-01-22 | 2019-07-31 | 윤영우 | Manufacturing Method of Fried Glutinous Pig |
-
2004
- 2004-11-16 KR KR1020040093425A patent/KR20060054746A/en active IP Right Grant
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101042017B1 (en) * | 2008-12-15 | 2011-06-16 | 주식회사 푸디노에프앤디 | Cooking sauce and method for making the sauce able to be added to cooking of meat or fish |
| CN103829263A (en) * | 2012-11-27 | 2014-06-04 | 凌宇生 | Preparation method of bouilli with original taste |
| KR101379643B1 (en) * | 2012-12-31 | 2014-04-02 | 에이치엘씨 유한회사 | A method for cooking meat enhanced taste |
| KR20160102851A (en) * | 2015-02-23 | 2016-08-31 | 천덕상 | Abalone Soy sauce containing of plum extract and black taffy boil down with vegetable and chicken stock |
| CN104957563A (en) * | 2015-06-30 | 2015-10-07 | 四川东坡中国泡菜产业技术研究院 | Pickle salad and preparing method thereof |
| KR20190089311A (en) | 2018-01-22 | 2019-07-31 | 윤영우 | Manufacturing Method of Fried Glutinous Pig |
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