KR20100113002A - 막창튀김 - Google Patents
막창튀김 Download PDFInfo
- Publication number
- KR20100113002A KR20100113002A KR1020090032532A KR20090032532A KR20100113002A KR 20100113002 A KR20100113002 A KR 20100113002A KR 1020090032532 A KR1020090032532 A KR 1020090032532A KR 20090032532 A KR20090032532 A KR 20090032532A KR 20100113002 A KR20100113002 A KR 20100113002A
- Authority
- KR
- South Korea
- Prior art keywords
- abomasums
- sweet potato
- frying
- fry
- fried
- Prior art date
Links
- 244000017020 Ipomoea batatas Species 0.000 claims abstract 10
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract 10
- 239000000843 powder Substances 0.000 claims abstract 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract 2
- 239000008162 cooking oil Substances 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims 2
- 235000013555 soy sauce Nutrition 0.000 claims 2
- 244000056139 Brassica cretica Species 0.000 claims 1
- 235000003351 Brassica cretica Nutrition 0.000 claims 1
- 235000003343 Brassica rupestris Nutrition 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 claims 1
- 235000007862 Capsicum baccatum Nutrition 0.000 claims 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims 1
- 239000001728 capsicum frutescens Substances 0.000 claims 1
- 238000010411 cooking Methods 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000010460 mustard Nutrition 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 235000002639 sodium chloride Nutrition 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 3
- 210000003165 abomasum Anatomy 0.000 abstract 10
- 239000006002 Pepper Substances 0.000 abstract 3
- 241000722363 Piper Species 0.000 abstract 3
- 235000002566 Capsicum Nutrition 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 238000010304 firing Methods 0.000 abstract 1
- 241000269821 Scombridae Species 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
Classifications
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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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2300/24—Heat, thermal treatment
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- General Preparation And Processing Of Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
막창을 불판에서 굽는 번거로움을 없애기 위해 튀김기에서 기름에 튀겨내는 방법입니다.
막창튀김, 후라이드 막창, 양념막창, 간장막창, 소스막창
Description
막창튀김 (막창후라이드)
지금까지 막창은 구워서 먹었는데 식용유에 튀김으로써 새로운 맛을 내기위함입니다.
막창을 굽는데 걸리는 시간과 구웠을 때는 질기고 불조절에 의해 타는 단점을 해결하기 위함입니다.
직접 구워야하는 번거로움이 없이 식용유에 튀겨내므로 바로 먹을 수 있는 장점이 있습니다.
막창을 구웠을 때는 질기고 골고루 굽히지 않았지만 일정한 온도에서 식용유에 튀김으로써 막창에 있는 기름기가 빠져 부드럽고, 고소하고, 질기지 않으면서 막창의 순수한 맛을 그대로 즐길수있습니다.
무조건 편할려고 하는 사람들이 많습니다. 물론 구우면서 뒤적이는 재미도 있지만 항상 막창은 여러명이 왔을 때 굽는 사람만 굽고 먹는 사람은 따로 있습니다. 구우면서 연기가 나고 냄새가 몸에 배는 단점도 있으며 굽는 시간도 오래 걸리며 막창이 질깁니다. 이러한 것을 해결하기 위해 생막창을 튀기는 방법도 있고 한번 삶아서 튀기는 방법도 있습니다.
Claims (1)
- 막창튀김은 생막창 또는 삶은 막창을 1cm정도의 크기로 잘라서 10리터의 식용유에 150도～ 200도 사이에서 막창25램～500그램에 고구마를 가로5cm 세로1c 직사각형의 크기로 5개～10개 정도 넣어 튀김용 파우더에 막창과 고구마를 되직하게 개어서 1분 정도 튀기다가 서로 붙지 않게 스텐 튀김 조리로 흔들어 준 후 붙은 것은 집게로 떼어놓고 고추1 개를 어슷썰기 하여 파우더에 묻혀 튀김기에 넣고 2분 정도 막창과 고구마를 같이 튀기다가 먼저 넣은 막창, 고구마가 고추와 함께 노릇하게 떠오르면 건져낸 후 양념소스, 간장소스, 소금, 머스타드소스, 양념된장에 기호에 맞게 찍어 먹는다.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090032532A KR20100113002A (ko) | 2009-04-10 | 2009-04-10 | 막창튀김 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020090032532A KR20100113002A (ko) | 2009-04-10 | 2009-04-10 | 막창튀김 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20100113002A true KR20100113002A (ko) | 2010-10-20 |
Family
ID=43132758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020090032532A KR20100113002A (ko) | 2009-04-10 | 2009-04-10 | 막창튀김 |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20100113002A (ko) |
-
2009
- 2009-04-10 KR KR1020090032532A patent/KR20100113002A/ko not_active Application Discontinuation
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| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |