KR20160012711A - Spicy stir-fried chicken sauce included the sweet pumpkin and Spicy stir-fried chicken method using same - Google Patents

Abstract

The present invention relates to sauce for spicy stir-fried chicken manufactured by using sweet pumpkins and a method for manufacturing spicy stir-fried chicken by using the same. According to the present invention, a composition is obtained by grinding sweet pumpkins without seed parts using a mixer or a blender and mixing the ground sweet pumpkins with various kinds of seasonings such as soybean sauce and red pepper paste. The composition is mixed with chicken meat to be used for spicy stir-fried chicken and is aged by two steps to remove unpleasant odor unique to chicken and to provide softness and savory taste to the chicken meat. According to the present invention, the spicy stir-fried chicken as healthy food, effective for accelerating digestion and enhancing immunity resulting from sweet pumpkins which have low calories and fat and include a large amount of beneficial nutrients such as vitamins and minerals, is provided. The spicy stir-fried chicken manufactured by using sweet pumpkins has different texture as the spicy stir-fried chicken is in harmony with smell and flavor unique to sweet pumpkins.

Description

Sauce source for chickens using pumpkin and a method for manufacturing chicken ribs using the same. {Spicy stir-fried chicken sauce containing the sweet pumpkin and Spicy stir-fried chicken method using same}

The present invention relates to a chicken sauce cost source using a pumpkin, and a method for manufacturing chicken ribs using the same, and more particularly, to a method for preparing chicken sauce using a pumpkin or a crusher, Is mixed with chicken meat used in chicken ribs, and through the secondary aging process, the fish is removed from the fishy odor, and the softness and richness of the meat are provided. In addition, the calories and fat are low and the dietary fiber, vitamins and minerals Which is a nutrient rich in nutritious nutrients, can provide a useful health food for promoting digestion and strengthening of immunity. Meanwhile, a source of chicken cost using a pumpkin in which a distinctive texture is formed by allowing the unique flavor and flavor of pumpkin to match with chicken ribs And a method for manufacturing chicken ribs using the same.

Generally, chicken broth is cooked in a way that broilers are kept on bones, lean meat, shells, etc., and the portions that are not suitable for cooking are removed and then cooked on a cooking plate together with various vegetables and seasonings.

Particularly, in order to remove the characteristic odor remaining in chicken meat during cooking or to improve the texture of chicken meat, it is common to use a method of eliminating the smell unique to chicken meat by strengthening the flavor of the sauce, Japanese Patent Application Laid-Open No. 10-2013-54514 discloses a method for manufacturing chicken ribs using doduck and ginseng.

However, the use of a strong flavor may not be sufficient to remove odors unique to chicken meat, and it may be a cause of deteriorating the flavor of the chicken rib dish due to unnecessary dark aroma, which is an undesirable disadvantage Therefore, it is required to develop the source.

These existing chicken rib sauces use only kochujang, and the variety of them does not vary so that they are limited to meet various needs of consumers. Consumers 'preference for meat products made from Korean traditional sauces has been steadily increasing and is showing a high level. In order to meet such changes in consumers' needs, it should not be limited to products in the existing market. New and various products are needed.

However, the main ingredient of chicken ribs sauce, Kochujang, is characterized by strong spicy taste, salty taste, unique fermentation characteristics, and rough physical properties.

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made in view of the above problems, and it is a technical object of the present invention to provide a composition in which pumpkin, which has been dehydrated, is mixed with various condiments such as soy sauce and hot pepper paste in a brown state using a blender or a pulverizer, In the mixed state, the fermentation process is carried out through the secondary process to remove the fishy fish specific to the chicken, to provide the softness and the richness of meat quality, as well as the low calorie and fat and the rich nutritive foods such as dietary fiber, vitamins and minerals Providing a useful health food for promoting digestion and strengthening immunity, and providing a unique source of flavor and flavor of chicken pumpkin to the chicken ribs, thereby providing a differentiated food texture, and a chicken rib cost source using the pumpkin and a method for manufacturing chicken ribs using the same The purpose is to do.

In order to achieve the above object, the present invention relates to a method for producing a garlic safflower which comprises removing 1,300 g of ground sweet goat's cabbage, 1,700 g of soy sauce, 5,000 g of hot pepper paste, 2000 g of red pepper powder, 2,100 g of starch syrup, 1,100 g of sugar, 550 g of curry, 180 g of ginger, 180 g of pepper, 6,000 g of chopped onion, , And 800 ml of sake.

At this time, the chicken source cost source using the pumpkin is formed by mixing 120 g of sodium glutamate (MSG).

In addition, the chicken cost source using the pumpkin is formed to be mixed with 40 kg to 45 kg of chicken meat.

Meanwhile, the method for preparing chicken ribs according to the present invention was carried out in the same manner as in Example 1 except that after removing the seeds, 1300 g of ground goat's pumpkin, 1700 g of soy sauce, 5000 g of hot pepper paste, 2000 g of red pepper powder, 2100 g of starch syrup, 1100 g of sugar, 550 g of curry, 180 g of ginger, , 6,000 g of chopped onion, 4000 g of chopped garlic, and 800 ml of sake to prepare a chicken cost source (S100); A first aging step (S200) of aging the mixed chicken cost source in the source preparation step (SlOO) at room temperature for 3 to 5 hours; A second aging step (S300) in which the aged cost source of the chicken is aged at a temperature of 3 to 5 캜 for 70 to 75 hours at the first aging step (S200); And a mixing step (S400) of preparing chicken ribs by mixing the aged chicken cost source with 40 kg to 45 kg of chicken meat.

At this time, in the mixing step (S400), an addition step (S500) in which 120 g of sodium glutamate (MSG) is further mixed is formed.

Accordingly, the present invention provides a method of removing inflammation of a chicken by using a pumpkin, providing softness and richness of meat quality, low calorie and fat, and promoting digestion and promotion of digestion due to a nutrient rich in nutrients such as dietary fiber, vitamin minerals, And enhancing the immunity, and the unique flavor and flavor of the pumpkin is matched to the chicken rib, thereby providing a distinctive texture.

In addition, through the primary and secondary low-temperature aging processes, the sauce is homogeneously absorbed into the chicken ribs to provide a uniform taste, while the beneficial nutrients of the pumpkin are kept intact, while the chicken ribs are cooked It is advantageous to prevent carbonation easily during the process.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart showing a source of chicken costs using a pumpkin according to the present invention and a method for manufacturing chicken ribs using the same.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will now be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart schematically showing a source of chicken meat using a pumpkin according to the present invention and a method for manufacturing chicken ribs using the same.

In the present invention, after removing the seeds, the present invention is applied to the production of a soybean paste containing 1300 g of goose's sweet pumpkin, 1700 g of soy sauce, 5000 g of hot pepper paste, 2000 g of starch syrup, 2100 g of starch syrup, 1100 g of sugar, 550 g of curry, 180 g of ginger, 180 g of pepper, 6000 g of chopped onion, And the constituent materials are mixed.

At this time, it is preferable to use a pumpkin of about 500 to 800 g in order to minimize the rough taste, and it is preferable to use the pumpkin or the pulverizer in a state of being crushed (rough state) .

These pumpkins contain carbohydrates, dietary fiber, various vitamins and minerals in large quantities, which are effective for digestion and brain development, and have the advantage of improving appetite.

In addition, the sake may be any one selected from soju, sake, and beer, and it is preferable to use soju rather than sake or beer.

At this time, the source of chicken meat using the pumpkin formed by mixing the above materials is formed by mixing 120 g of sodium glutamate (MSG).

In other words, it is to be able to actively respond to the tastes of modern people due to sodium glutamate (MSG) added to most foods.

At this time, the chicken cost source using the pumpkin is formed to be mixed with 40 kg to 45 kg of chicken meat.

In other words, the meat of 40 kg to 45 kg usually corresponds to about 100 to 150 people per day of sales, so that on the same day as the weekend or holidays, the source material can be added in proportion to the increase of meat.

At this time, the chicken uses a leg portion of the chicken, and it is preferable that the chicken is stored in a refrigerated state.

As shown in FIG. 1, the method for preparing chicken ribs using a chicken cost source according to the present invention comprises a source preparing step (S100), a first aging step (S200), a second aging step (S300) S400).

First, in the source preparation step (S100), after removing the inside of the sauce, 150 g of ground persimmon, 1700 g of soy sauce, 5,000 g of soybean paste, 5000 g of red pepper paste, 2000 g of red pepper powder, 2100 g of starch syrup, 1100 g of sugar, 550 g of curry, 180 g of ginger, 180 g of pepper, 4000g, and 800ml of sake to make a chicken cost source.

At this time, it is preferable to use a pumpkin of about 500 to 800 g in order to minimize the rough taste, and it is preferable to use the pumpkin or the pulverizer in a state of being crushed (rough state) , And it is preferable to use any one selected from shochu, sake, beer, and the like.

Next, the primary aging step (S200) is a step of aging the mixed chicken source at the source preparation step (S100) at room temperature for 3 to 5 hours.

At this time, it is preferable that the source of chicken meat is aged in a shady place without direct sunlight, and it is preferable that the chicken is aged at a room temperature of about 15 to 18 ° C.

Next, the second aging step (S300) is a step of low-temperature aging the aged chicken source at a temperature of 3 to 5 캜 for 70 to 75 hours in the first aging step (S200).

At this time, in the second aging step (S300), the low temperature is maintained by using the refrigeration facility, so that beneficial nutrients of the pumpkin are kept without being destroyed, and the flavor and flavor of the pumpkin are enhanced.

In other words, the chicken meat ribs formed through the first aging and the second aging process are prepared by mixing the chicken ribs with the chicken ribs just before cooking, so that the sauce is uniformly absorbed into the chicken ribs when cooked, It also has the advantage of preventing the beneficial nutrients of the pumpkin from being destroyed and being easily carbonated during the preparation of chicken ribs.

Next, the mixing step (S400) is a step of mixing the chicken cost source with 40 kg to 45 kg of chicken meat.

That is, it is preferable to mix the chicken sauce cost source with 40kg to 45k of chicken meat equivalent to 100 to 150 sales per day, and the meat should preferably form a sheath at regular intervals for uniform absorption of the sauce.

At this time, the chicken uses a leg portion of the chicken, and it is preferable that the chicken is stored in a refrigerated state.

At this time, the mixing step (S400) includes an addition step (S500) in which 120 g of sodium glutamate (MSG) is further mixed.

This addition step (S500) is intended to be able to actively respond to the tastes of modern people due to sodium glutamate (MSG) added to most foods.

It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims and their equivalents. Of course, such modifications are within the scope of the claims.

S100 ... Source preparation step S200 ... First ripening step
S300 ... Second aging step S400 ... Mixing step
S500 ... addition step

Claims (5)

It is characterized by mixing 1300g of gooseberry pumpkin, 1700g of soy sauce, 5000g of red pepper paste, 2000g of red pepper powder, 2100g of starch syrup, 1100g of sugar, 550g of curry, 180g of ginger, 180g of pepper, 6000g of chopped onion, 4000g of chopped garlic, Chicken sauce cost source with pumpkin.
The method of claim 1, wherein the source of chicken costs with the pumpkin is
And 120 g of sodium glutamate (MSG) are further mixed.
The method of claim 2, wherein the source of chicken costs using the pumpkin is
A chicken source cost source using a pumpkin characterized by being mixed with 40 to 45 kg of chicken meat.
After removing the seeds, the mixture was mixed with 1300 g of ground sweet koji, 1700 g of soy sauce, 5000 g of red pepper paste, 2000 g of chili powder, 2100 g of starch syrup, 1100 g of sugar, 550 g of curry, 180 g of ginger, 180 g of pepper, 6000 g of chopped onion, 4000 g of chopped garlic, A source preparing step (S100) of forming a source;
A first aging step (S200) of aging the mixed chicken cost source in the source preparation step (SlOO) at room temperature for 3 to 5 hours;
A second aging step (S300) in which the aged cost source of the chicken is aged at a temperature of 3 to 5 캜 for 70 to 75 hours at the first aging step (S200);
A mixing step (S400) of mixing the aged costume source of chickens with 40 kg to 45 kg of chicken meat to prepare chicken ribs;
Wherein the chickens are cooked with chicken meat.
5. The method according to claim 4, wherein the mixing step (S400)
(S500) in which 120 g of sodium glutamate (MSG) is further mixed is formed.

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