KR20150042129A - Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting and it made thereby - Google Patents

Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting and it made thereby Download PDF

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KR20150042129A
KR20150042129A KR20140117568A KR20140117568A KR20150042129A KR 20150042129 A KR20150042129 A KR 20150042129A KR 20140117568 A KR20140117568 A KR 20140117568A KR 20140117568 A KR20140117568 A KR 20140117568A KR 20150042129 A KR20150042129 A KR 20150042129A
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weight
parts
chicken
powder
chicken feet
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KR101702575B1 (en
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최성재
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최성재
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/55Treatment of original pieces or parts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36Freezing; Subsequent thawing; Cooling
    • A23L3/361Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/362Freezing; Subsequent thawing; Cooling the materials being transported through or in the apparatus, with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions

Abstract

The present invention relates to a method of manufacturing slices of roasted and seasoned chicken feet and slices of seasoned chicken feet made thereby. The manufacturing method consists of the following: (a) putting, based on 100 parts by weight of clean water, 70-120 parts by weight of boneless chicken feet, 0.3-0.5 parts by weight of coffee powder, 1-1.5 parts by weight of whole pepper, 0.5-1.5 parts by weight of Cheongju (refined rice wine), 1.1-0.3 parts by weight of thyme powder, and 5-13 parts by weight of finely cut green onion in a cooking container, boiling at 120-180°C for 4-8 hours, and then draining water; (b) seasoning the boneless chicken feet by adding 3-7 parts by weight of red pepper powder, 1-2 parts by weight of pepper, 3-15 parts by weight of sugar, 2-4 parts by weight of kelp, and 1-2.5 parts by weight of garlic powder; (c) roasting the seasoned boneless chicken feet over a fire at 650-800°C; (d) vacuum-packing the roasted boneless chicken feet while it is hot, cooling it down, and ripening it at low temperatures of around 2-5°C for 12-18 hours. This method is effective in making roasted chicken feet slices which have an outstanding flavor and texture by using boneless chicken feet, adding seasonings to remove bad smells and improve flavor and taste, roasting over fire and vacuum-packing, and ripening at low temperatures.

Description

직화구이 닭발양념 편육 제조방법 및 이에 의해 제조된 닭발 편육 {Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting and it made thereby}FIELD OF THE INVENTION [0001] The present invention relates to a method of manufacturing a sprouted chicken sprout,

본 발명은 직화구이 닭발양념 편육 제조방법 및 이에 의해 제조된 닭발 편육에 관한 것이다.
The present invention relates to a method for manufacturing a roasted chicken broth seasoning chicken, and a chicken broth prepared by the method.

닭발은 콜라겐이 풍부하고 풍미가 좋아 남녀노소 선호하는 영양 식품이다.Chicken legs are rich in collagen and have a good flavor and are a nutritious food for both men and women.

이러한 닭발을 이용한 식품을 제안하고 있는 대한민국 등록특허 제0618310호(등록일자: 2006. 8. 24., 발명의 명칭: 닭발을 주원료로 한 음식물 및 그 제조방법)는 생닭발의 노란 껍질과 발톱을 제거하고 세척하는 전처리공정과; 상기 전처리 공정에서 손질한 닭발을 솥에 넣고 닭발의 중량을 기준으로 하여 0.5중량% ~ 0.8중량%의 간장을 넣고 센 불에서 40분 ~ 50분 동안 삶는 가열공정과; 상기 가열공정에서 삶아진 닭발을 육수와 함께 용기에 담고, 닭발의 중량을 기준을 하여 4중량% ~ 6중량%의 매운 고춧가루와, 2.5중량% ~ 4.5중량%의 안매운 고춧가루와, 2.5중량% ~ 4.5중량%의 다진 생강과, 12중량% ~ 14중량%의 다진 마늘과, 2중량% ~ 4중량%의 합성조미료와, 5.5중량% ~ 7.5중량%의 설탕을 주재료로 하여 혼합된 양념을 상기 뜨거운 상태의 닭발에 넣고 손으로 버무리는 교반공정과; 상기 교반공정에서 양념이 골고루 섞인 닭발을 3시간 ~ 4시간 동안 바람을 가하고 저어주면서 열을 식히고 말리는 건조공정과; 상기 건조공정에서 고들고들하게 말려진 닭발을 12시간 ~ 24시간 동안 냉장보관하여 양념이 육질에 더욱 잘 배이게 숙성시키는 숙성공정과; 상기 숙성공정에서 숙성시킨 닭발을 먹기 직전 불판에 굽는 조리공정;으로 이루어지는 것을 특징으로 하는 닭발을 주원료로 한 음식물의 제조방법이 개시되어 있다.Korean Patent No. 0618310 (registered on August 24, 2006, name of invention: food and its production method based on chicken leg) which proposes a food using such chicken legs removes the yellow shells and claws of raw chicken feet A pretreatment step of cleaning the surface of the substrate; A heating step of adding a chicken broth trimmed in the pretreatment step to a pot and adding 0.5 to 0.8% by weight of soy sauce based on the weight of the chicken broth and boiling for 40 to 50 minutes in a bulb; The chicken boiled in the heating process was put in a container together with broth and the mixture was mixed with 4 to 6 wt% of spicy red pepper powder, 2.5 to 4.5 wt% of spicy red pepper powder, 2.5 wt% A spice mixed with 4.5% by weight of chopped ginger, 12% by weight to 14% by weight of chopped garlic, 2% by weight to 4% by weight of synthetic seasoning and 5.5% by weight to 7.5% A stirring step of putting in a hot chicken bowl and hand-baking; A drying step of cooling and heating the chickens mixed with the seasoning in the stirring step for 3 hours to 4 hours while stirring; A fermentation process in which the chickens raised and picked up in the above drying process are kept refrigerated for 12 hours to 24 hours so that the spices are aged so that they are better fed to the meat; And a cooking step of baking chicken broth aged in the aging step immediately before eating the chicken broth, wherein the chicken broth is a main raw material.

이러한 종래 기술은, 닭발을 연하고 쫄깃하게 처리하여 깔끔하고 풍부한 씹는 맛을 제공하고, 현대인들의 입맛에 맞는 맛깔스런 양념과 교반하여 더욱 풍부하면서도 감칠맛이 나는 닭발 요리를 맛볼 수 있다고 주장하는 반면, 닭발의 뼈를 제거되지 않아 사람들의 기호에 따라 풍미가 결정됨은 물론 포장 유통이 원활치 못한 단점이 있었다.
Such prior art suggests that chicken broth can be tender and chewy to provide a clean and rich chewing taste and can be tasted of chicken broth which is rich and rich in flavor by mixing with delicious spices suitable for the taste of modern people, The bones were not removed and the flavor was determined according to the preference of the people.

또한, 대한민국 등록특허 제0883200호(등록일자: 2009. 2. 4., 발명의 명칭: 닭발 편육 제조방법)는 (a) 닭발에서 뼈를 발라내어 뼈 없는 닭발을 준비하는 단계; (b) 상기 뼈 없는 닭발에 물과 제1양념을 배합하여 넣고 삶은 다음 국물을 제거하는 단계; (c) 상기 (b)단계의 결과물에 제2양념을 배합하여 넣고 볶는 단계; (d) 상기 (c)단계의 결과물에 제3양념을 배합하여 넣고 볶는 단계; 및 (e) 상기 (d)단계의 결과물을 4℃ 내지 6℃에서 숙성시키는 단계;를 포함하되, 상기 뼈 없는 닭발 100 중량부를 기준으로 하여, 상기 제1양념은 2.2 중량부 내지 5 중량부이고, 상기 제2양념은 14.1 내지 22 중량부이며, 상기 제3양념은 1.15 내지 2.6 중량부이며, 상기 제1양념은, 상기 뼈 없는 닭발 100 중량부에 대하여 된장 1 내지 2 중량부와 맛술 1 내지 2 중량부와 커피 0.1 내지 0.5 중량부와 녹차가루 0.1 내지 0.5 중량부를 포함하고, 상기 제2양념은, 상기 뼈 없는 닭발 100 중량부에 대하여 간장 6 내지 8 중량부와 다시다 1.5 내지 2.5 중량부와 마늘 2 내지 4 중량부와 고춧가루 1 내지 2 중량부와 물엿 3 내지 4 중량부와 설탕 0.5 내지 1 중량부와 후추 0.1 내지 0.5 중량부를 포함하고, 상기 제3양념은, 상기 뼈 없는 닭발 100 중량부에 대하여 땅콩가루 1 내지 2 중량부와 참기름 0.1 내지 0.5 중량부와 인삼가루 0.05 내지 0.1 중량부를 포함하는 것을 특징으로 하는 닭발 편육 제조방법이 개시되어 있다.Korean Patent No. 0883200 (registered on Feb. 4, 2009), entitled " Method for manufacturing chicken hairballs ") comprises the steps of: (a) preparing bone- (b) adding water and a first seasoning to the bone-free chicken feet, boiling, and then removing the broth; (c) adding a second seasoning to the result of step (b) and frying; (d) adding a third seasoning to the result of step (c) and frying; And (e) aging the result of step (d) at 4 ° C to 6 ° C, wherein the first season is 2.2 to 5 parts by weight based on 100 parts by weight of the bone-free hen's foot , The second seasoning is 14.1 to 22 parts by weight, the third seasoning is 1.15 to 2.6 parts by weight, the first seasoning comprises 1 to 2 parts by weight of miso, 100 parts by weight of flavorings, 0.1 to 0.5 parts by weight of coffee and 0.1 to 0.5 parts by weight of green tea powder, and the second sauce contains 6 to 8 parts by weight of soy sauce and 1.5 to 2.5 parts by weight of soy sauce, 2 to 4 parts by weight of garlic, 1 to 2 parts by weight of red pepper powder, 3 to 4 parts by weight of starch syrup, 0.5 to 1 part by weight of sugar and 0.1 to 0.5 parts by weight of pepper, 1 to 2 parts by weight of the peanut powder, 0.1 to 0.5 parts by weight of oil and 0.05 to 0.1 parts by weight of ginseng powder are disclosed.

이러한 종래 기술은, 닭발 편육을 제조하는 장점은 있으나 제조 공정이 매우 복잡하고 닭발의 숙성 시간이 제대로 명기되어 있지 않는 근원적인 문제점이 있다고 할 수 있다.
Such a conventional technique has the advantage of producing chicken breast fingers, but the manufacturing process is very complicated and there is a fundamental problem that the time of fermentation of chicken breast is not properly specified.

상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 닭발의 뼈를 제거하여 풍미가 양호하고 보관 유통이 용이한 직화구이 닭발양념 편육 제조방법 및 이에 의해 제조된 닭발 편육을 제공하는 데 있다.
It is an object of the present invention, which is created to solve the above-mentioned problems, to provide a method for manufacturing a fried chicken broth seasoned with good flavor and easy storage and distribution by removing bones of chicken feet, and to provide chicken broth manufactured thereby.

이러한 본 발명의 목적은, (a) 조리 용기에 세정수 100 중량부에 대하여 무뼈 닭발 70 ~ 120 중량부, 커피 분말 0.3 ~ 0.5 중량부, 통후추 1 ~ 1.5 중량부, 청주 0.5 ~ 1.5 중량부, 타임 분말 1.1 ~ 0.3 중량부 및 세절된 대파 5 ~ 13 중량부를 충전한 후, 120 ~ 180℃ 온도에서 4 ~ 8 시간 동안 삶은 다음 물기를 제거하는 단계와; (b) 고추 가루 3 ~ 7 중량부, 후추 분말 1 ~ 2 중량부, 설탕 3 ~ 15 중량부, 다시다 2 ~4 중량부, 마늘 분말 1 ~ 2.5 중량부를 더 첨가한 후 무뼈 닭발을 양념하는 단계와; (c) 양념된 무뼈 닭발을 650 ~ 800℃ 온도에서 직화로 굽는 단계와; (d) 직화구인된 무뼈 닭발을 뜨거운 상태에서 진공 포장하여 식힌 후 2 ~ 5℃ 온도에서 12 ~ 18시간 저온 숙성하여 완성하는 단계로 이루어진 직화구이 닭발양념 편육 제조방법에 의해 달성될 수 있다.(A) 70-120 parts by weight of a non-bovine chicken hair, 0.3-0.5 parts by weight of coffee powder, 1-1.5 parts by weight of citrus peel, 0.5-1.5 parts by weight of sake, 1.1 to 0.3 parts by weight of time powder and 5 to 13 parts by weight of pulverized green peach, boiled at a temperature of 120 to 180 DEG C for 4 to 8 hours and then removing water; (b) 3 to 7 parts by weight of red pepper powder, 1 to 2 parts by weight of pepper powder, 3 to 15 parts by weight of sugar, 2 to 4 parts by weight of garlic powder and 1 to 2.5 parts by weight of garlic powder are further added, Wow; (c) baking the marinated skewered chicken leg at a temperature of 650-800 DEG C; (d) Vacuum packing of the skeleton-free chicken breast in a hot state, followed by cooling and aging at a temperature of 2 to 5 ° C for 12 to 18 hours at a low temperature to complete the seasoning.

바람직하게는, 본 발명의 상기 무뼈 닭발은, ① 세척 용기에 세정수 100 중량부에 대하여 닭발 50 ~ 60 중량부, 잡내 제거액 5 ~ 15 중량부, 간마늘 1 ~ 3 중량부, 후추 분말 0.2 ~ 1 중량부 및 생강 분말 0.5 ~ 1 중량부를 충전한 후, 두껑을 담은 상태로 5 ~ 10℃ 온도에서 12 ~ 24시간 유지하는 단계와; ② 닭발 표면의 노란 껍질을 벗겨낸 후 발톱을 절단하는 단계와; ③ 닭발의 발목을 바짝 발라버린 후 뼈가 있는 부분을 식용 망치로 두들벼 부드럽게 만든 후, 닭발을 뒤집어 칼집(닭발 바닥)을 낸 후 굵은 뼈를 발라내어 만들어지고, 상기 잡내 제거액은 용기에 세정수 100 중량부에 대하여, 세절된 상황버섯 10 ~ 30 중량부, 팔각 분말 2 ~ 7 중량부, 솔잎 분말 2 ~ 5 중량부 및 청주 5 ~7 중량부를 충전한 후 80 ~ 110℃에서 4 ~ 7 시간 끓인 다음 식혀 여과한 것을 특징으로 한다.Preferably, the skins of the present invention comprise: (1) 50 to 60 parts by weight of a chicken hair, 5 to 15 parts by weight of a removing agent, 1 to 3 parts by weight of liver garlic, 0.2 to 3 parts by weight of pepper powder, 1 part by weight and ginger powder in an amount of 0.5 to 1 part by weight and then keeping it at 5 to 10 ° C for 12 to 24 hours in a capped state; (2) cutting the claws after peeling off the yellow skin of the chicken feet; ③ After the ankle of the chicken leg is tightly applied, the part with the bone is softened with an edible hammer, then the chicken leg is turned upside down, the sheath (bottom of the chicken feet) is put out and the coarse bones are made out. 10 to 30 parts by weight of crushed mushroom, 2 to 7 parts by weight of octagonal powder, 2 to 5 parts by weight of pine needle powder and 5 to 7 parts by weight of sake are added to 100 parts by weight of the mixture, at 80 to 110 DEG C for 4 to 7 hours Which is then boiled and cooled and then filtered.

바람직하게는, 본 발명의 상기 (d)단계의 직화구이된 무뼈 닭발 100 중량부에 대하여 0.05 ~ 2 중량부의 천연보존료인 자몽종자추출물을 더 포함하는 것을 특징으로 한다.
Preferably, the composition further comprises 0.05 to 2 parts by weight of a grapefruit seed extract, which is a natural preservative, based on 100 parts by weight of the flourless skewered chicken breast of step (d) of the present invention.

또한, 본 발명은 상기의 방법 중 어느 한 방법에 의해 제조되는 직화구이 닭발 편육에 의해 달성될 수 있다.
In addition, the present invention can be achieved by frying chicken frying shavings prepared by any of the above methods.

이상과 같은 본 발명은, 뼈가 제거된 닭발을 사용하고 잡내 제거 및 풍미 증진을 위한 닭발 양념을 가미하여 직화 구이로 구운 후 진공포장한 다음 저온 숙성함으로써 풍미 및 식감이 탁월한 닭발 편육을 제조할 수 있는 효과가 있다.
The present invention as described above can be used to produce chicken broth excellent in flavor and texture by using chicken broth with bone removed and chicken broth seasoning for eliminating the catch and improving flavor, baking it with roasted roast, vacuum packing, There is an effect.

이하, 본 발명의 실시예를 참조하여 설명하기로 한다.
Hereinafter, embodiments of the present invention will be described.

닭발 뼈 제거하기Removing the chicken bone

① 세척 용기에 세정수 100 중량부에 대하여 닭발 50 ~ 60 중량부, 잡내 제거액 5 ~ 15 중량부, 간마늘 1 ~ 3 중량부, 후추 분말 0.2 ~ 1 중량부 및 생강 분말 0.5 ~ 1 중량부를 충전한 후, 두껑을 담은 상태로 5 ~ 10℃ 온도에서 12 ~ 24시간 유지한다.(1) In a washing container, 50 to 60 parts by weight of chicken hair, 5 to 15 parts by weight of a removing agent, 1 to 3 parts by weight of liver garlic, 0.2 to 1 part by weight of pepper powder, and 0.5 to 1 part by weight of ginger powder are charged After holding the lid, keep it at 5 ~ 10 ℃ for 12 ~ 24 hours.

여기서, 잡내 제거액은 용기에 세정수 100 중량부에 대하여, 세절된 상황버섯 10 ~ 30 중량부, 팔각 분말 2 ~ 7 중량부, 솔잎 분말 2 ~ 5 중량부 및 청주 5 ~7 중량부를 충전한 후 80 ~ 110℃에서 4 ~ 7 시간 끓인 다음 식혀 여과한 것이다.In this case, 10 to 30 parts by weight of chopped mushroom, 2 to 7 parts by weight of octagonal powder, 2 to 5 parts by weight of pine needle powder and 5 to 7 parts by weight of sake oil were filled in a container for 100 parts by weight of cleansing water It is boiled at 80 ~ 110 ℃ for 4 ~ 7 hours and cooled.

② 그런 다음, 닭발 표면의 노란 껍질을 벗겨낸 후 발톱을 절단한다.② Then peel off the yellow skin of the chicken feet and cut the claws.

③ 이어서, 닭발의 발목을 바짝 발라버린 후 뼈가 있는 부분을 식용 망치로 두들벼 부드럽게 만든다.③ Then, put on the ankle of the chicken leg tightly, and make the part with the bone soft with the food hammer.

④ 마지막으로, 닭발을 뒤집어 칼집(닭발 바닥)을 낸 후 굵은 뼈를 발라내어 무뼈 닭발을 만든다.
④ Finally, turn over the chicken legs, put out the sheath (bottom of the chicken feet), and put out thick bones to make a chicken breast.

무뼈 닭발 삼기Skeleton

조리 용기에 세정수 100 중량부에 대하여 무뼈 닭발 70 ~ 120 중량부, 커피 분말 0.3 ~ 0.5 중량부, 통후추 1 ~ 1.5 중량부, 청주 0.5 ~ 1.5 중량부, 타임 분말 1.1 ~ 0.3 중량부 및 세절된 대파 5 ~ 13 중량부를 충전한 후, 120 ~ 180℃ 온도에서 4 ~ 8 시간 동안 삶은 다음 물기를 제거한다.
The cooking vessel was charged with 70 to 120 parts by weight of a chicken bone shaker, 0.3 to 0.5 parts by weight of coffee powder, 1 to 1.5 parts by weight of citrus peel, 0.5 to 1.5 parts by weight of sake, 1.1 to 0.3 parts by weight of time powder, 5 to 13 parts by weight of green peach is added, and the mixture is boiled at 120 to 180 ° C for 4 to 8 hours, and then the water is removed.

무뼈 닭발 양념하기 및 직화구이 하기Sprinkle skewers and grill

① 그런 다음, 고추 가루 3 ~ 7 중량부, 후추 분말 1 ~ 2 중량부, 설탕 3 ~ 15 중량부, 다시다 2 ~4 중량부, 마늘 분말 1 ~ 2.5 중량부를 더 첨가한 후 무뼈 닭발을 양념한다.Then, 3 to 7 parts by weight of red pepper powder, 1 to 2 parts by weight of pepper powder, 3 to 15 parts by weight of sugar, 2 to 4 parts by weight of red pepper powder and 1 to 2.5 parts by weight of garlic powder are further added, .

② 양념된 무뼈 닭발을 650 ~ 800℃ 온도에서 직화로 구워준다. 이때, 직화구이는 숯불을 이용하는 것이 바람직하며 연탄불이나 기타 다양한 방법으로 양념된 무뼈 닭발을 구울 수 있다.
② Bake the marinated chicken breast at 650 ~ 800 ℃. At this time, it is preferable to use charcoal for grilling the fire, and it is possible to burn the skeleton chicken fired with briquettes or various other methods.

진공 포장후 저온 숙성하기Low temperature aging after vacuum packaging

직화구인된 무뼈 닭발을 뜨거운 상태에서 진공 포장하여 식힌 후 2 ~ 5℃ 온도에서 12 ~ 18시간 저온 숙성하여 완성한다. 여기서, 보관 유통성을 높이기 위해 직화구이된 무뼈 닭발 100 중량부에 대하여 0.05 ~ 2 중량부의 천연보존료인 자몽종자추출물을 함유할 수 있다.The skeleton-free chicken skins are vacuum packed in hot condition, cooled, and matured at 2 ~ 5 ℃ for 12 ~ 18 hours. Here, 0.05 to 2 parts by weight of a grapefruit seed extract, which is a natural preservative, may be contained in 100 parts by weight of the radish-roasted chicken breast roast in order to improve storage stability.

이때, 주의할 점은 20시간 이상 저온 숙성하게 되면 콜라겐이 주성분이 무뼈 닭발이 서호 엉키기 때문에 주의하여야 한다.
At this time, it should be noted that when the matured at low temperature for 20 hours or more, collagen is the main component, and the bone-marrow chicken buds are caught.

이와 같은 본 발명의 실시예는 양념된 무뼈 닭발을 직화구이하여 간편하게 식용할 수 있는 특징이 있다.
The embodiment of the present invention as described above is characterized in that it can be easily edited by baking a marinated chicken breast with a spit.

풍미 테스트Flavor test

닭발의 즐기는 10대에서 50대까지 남녀 구분없이 각 연령별로 10씩 선정하여, 뼈 있는 양념닭발(대조구1), 무뼈 양념닭발(대조구2) 및 본 실시예의 직화구이 닭발양념 편육을 순차적으로 식용하도록 하였다.10 of the chicken legs were selected from 10 to 50 years old without discrimination between men and women, and 10 kinds of chicken legs were consecutively selected for the seasoning of bone-spiced chicken legs (control 1), anchovy seasoned chicken legs (control 2) Respectively.

여기서, 식용 후에는 잡미를 제거하기 위하여 양치질을 하고 10분 경과후 다음 식용을 수행하였다. 그리고, 시험 조건은 20 ~ 25℃ 온도의 실내에서 수행되었으며 양념의 매운 정도, 1회 식용 양은 모두 동일하게 유지하였다.Here, after the edible use, the teeth were rubbed to remove the odor, and after 10 minutes, the following edible food was used. The test conditions were performed at 20 ~ 25 ℃ in the room, and the spicy degree of the seasoning and the amount of edible food were kept the same.

또한, 테스트 항목은 시각, 미각 및 전체적인 풍미이며 각기 5점 만점을 기준으로 3회 수행한 결과를 표 1에 기록하였다.The test items were visual, taste, and overall flavor, and the results were shown in Table 1 based on three out of five points.

Figure pat00001
Figure pat00001

표 1을 참조하면, 본 발명의 실시예는 시각 테스트에서 대조구2와 유사하게 4.1 ~ 4.3점의 높은 점을 받았으며 특히 미각과 풍미에서는 4.3점 이상의 높은 점수를 획득함으로써 대조구2와 대비할 때 특제 양념과 직화구이에 의한 전체적인 풍미가 우수함을 알 수 있었다.
Referring to Table 1, the examples of the present invention showed a high score of 4.1 to 4.3 in the visual test, similar to the control 2, and a score of 4.3 or more in the taste and flavor, And it was found that the overall flavor was excellent by roasted flour.

이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.

Claims (4)

(a) 조리 용기에 세정수 100 중량부에 대하여 무뼈 닭발 70 ~ 120 중량부, 커피 분말 0.3 ~ 0.5 중량부, 통후추 1 ~ 1.5 중량부, 청주 0.5 ~ 1.5 중량부, 타임 분말 1.1 ~ 0.3 중량부 및 세절된 대파 5 ~ 13 중량부를 충전한 후, 120 ~ 180℃ 온도에서 4 ~ 8 시간 동안 삶은 다음 물기를 제거하는 단계와;
(b) 고추 가루 3 ~ 7 중량부, 후추 분말 1 ~ 2 중량부, 설탕 3 ~ 15 중량부, 다시다 2 ~4 중량부, 마늘 분말 1 ~ 2.5 중량부를 더 첨가한 후 무뼈 닭발을 양념하는 단계와;
(c) 양념된 무뼈 닭발을 650 ~ 800℃ 온도에서 직화로 굽는 단계와;
(d) 직화구인된 무뼈 닭발을 뜨거운 상태에서 진공 포장하여 식힌 후 2 ~ 5℃ 온도에서 12 ~ 18시간 저온 숙성하여 완성하는 단계로 이루어진 직화구이 닭발양념 편육 제조방법.
(a) 70-120 parts by weight of a chicken breast, 0.3-0.5 parts by weight of coffee powder, 1-1.5 parts by weight of black pepper, 0.5-1.5 parts by weight of sake, 1.1-0.3 parts by weight of time powder, And 5 to 13 parts by weight of a lozenge, boiling at a temperature of 120 to 180 DEG C for 4 to 8 hours, and then removing moisture;
(b) 3 to 7 parts by weight of red pepper powder, 1 to 2 parts by weight of pepper powder, 3 to 15 parts by weight of sugar, 2 to 4 parts by weight of garlic powder and 1 to 2.5 parts by weight of garlic powder are further added, Wow;
(c) baking the marinated skewered chicken leg at a temperature of 650-800 DEG C;
(d) Vacuum packing of the skeleton-free chicken breast in a hot state, cooling, and cooling and aging at a temperature of 2 to 5 ° C for 12 to 18 hours at a low temperature.
제 1 항에 있어서,
상기 무뼈 닭발은,
① 세척 용기에 세정수 100 중량부에 대하여 닭발 50 ~ 60 중량부, 잡내 제거액 5 ~ 15 중량부, 간마늘 1 ~ 3 중량부, 후추 분말 0.2 ~ 1 중량부 및 생강 분말 0.5 ~ 1 중량부를 충전한 후, 두껑을 담은 상태로 5 ~ 10℃ 온도에서 12 ~ 24시간 유지하는 단계와;
② 닭발 표면의 노란 껍질을 벗겨낸 후 발톱을 절단하는 단계와;
③ 닭발의 발목을 바짝 발라버린 후 뼈가 있는 부분을 식용 망치로 두들벼 부드럽게 만든 후, 닭발을 뒤집어 칼집(닭발 바닥)을 낸 후 굵은 뼈를 발라내어 만들어지고,
상기 잡내 제거액은 용기에 세정수 100 중량부에 대하여, 세절된 상황버섯 10 ~ 30 중량부, 팔각 분말 2 ~ 7 중량부, 솔잎 분말 2 ~ 5 중량부 및 청주 5 ~7 중량부를 충전한 후 80 ~ 110℃에서 4 ~ 7 시간 끓인 다음 식혀 여과한 것을 특징으로 하는 직화구이 닭발양념 편육 제조방법.
The method according to claim 1,
In the skeleton chicken leg,
(1) In a washing container, 50 to 60 parts by weight of chicken hair, 5 to 15 parts by weight of a removing agent, 1 to 3 parts by weight of liver garlic, 0.2 to 1 part by weight of pepper powder, and 0.5 to 1 part by weight of ginger powder are charged Holding the lid at a temperature of 5 to 10 DEG C for 12 to 24 hours;
(2) cutting the claws after peeling off the yellow skin of the chicken feet;
③ After applying the ankle of the chicken legs tightly, the part with the bones is softened with an edible hammer, then the chicken leg is turned upside down, the sheath is put out, the thick bone is made out,
10 to 30 parts by weight of pulverized mushroom, 2 to 7 parts by weight of octagonal powder, 2 to 5 parts by weight of pine needle powder and 5 to 7 parts by weight of sake oil were added to the container in an amount of 80 And then boiled at ~ 110 ° C for 4 to 7 hours, then cooled and then filtered.
제 1 항에 있어서,
상기 (d)단계의 직화구이된 무뼈 닭발 100 중량부에 대하여 0.05 ~ 2 중량부의 천연보존료인 자몽종자추출물을 더 포함하는 것을 특징으로 하는 직화구이 닭발양념 편육 제조방법.
The method according to claim 1,
The method according to claim 1, further comprising 0.05 to 2 parts by weight of a grapefruit seed extract, which is a natural preservative, against 100 parts by weight of the raw meatless chicken breast of step (d).
청구항 1 내지 청구항 3 중 어느 한 항의 방법에 의해 제조된 직화구이 닭발편육.A fried chicken flounder produced by the method of any one of claims 1 to 3.
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KR101974210B1 (en) * 2018-05-15 2019-04-30 빈성훈 Hot chicken feet comprising curry and its manufacturing method
KR102342683B1 (en) * 2021-07-29 2021-12-27 농업회사법인주식회사맥협 The manufacturing method of grilled chicken feet and grilled chicken feet it's grilled chicken feet

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KR100883200B1 (en) * 2007-06-21 2009-02-13 손봉호 Preparation method of spread meat
KR20090107772A (en) * 2008-04-10 2009-10-14 이규찬 Food using chicken foot and method for producing the same
KR20140005767A (en) * 2012-07-06 2014-01-15 전시은 A manufacturing method of food using chicken foot

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KR20050121142A (en) * 2004-06-21 2005-12-26 주식회사 하림 Process for producing smoked chicken
KR100883200B1 (en) * 2007-06-21 2009-02-13 손봉호 Preparation method of spread meat
KR20090107772A (en) * 2008-04-10 2009-10-14 이규찬 Food using chicken foot and method for producing the same
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Publication number Priority date Publication date Assignee Title
KR101974210B1 (en) * 2018-05-15 2019-04-30 빈성훈 Hot chicken feet comprising curry and its manufacturing method
KR102342683B1 (en) * 2021-07-29 2021-12-27 농업회사법인주식회사맥협 The manufacturing method of grilled chicken feet and grilled chicken feet it's grilled chicken feet

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