KR20160052830A - Cheese chicken cooking method - Google Patents

Abstract

The present invention relates to a snowing cheese chicken cooking method. According to the present invention, by mixing with powder seasoning including cheese powder, in comparison with conventional liquid seasoning, uniform mixing is performed and damage to batter is prevented. Therefore, more crispy food texture can be obtained. To achieve the objective of the present invention, the snowing cheese chicken cooking method comprises: a chicken meat cutting step (ST1) of cutting chicken meat which is washed to a predetermined size; a batter dipping step of inserting the cut chicken meat into batter mix after salting, and uniformly coating the surface of the chicken meat with batter of the batter mix (ST2); a breading step (ST3) of inserting the chicken meat coated with the batter into flour to coat the chicken meat with the flour by uniformly applying the chicken meat; a frying step (ST4) of frying the chicken meat coated with the batter through the batter dip by using a fryer; and a powder seasoning mixing step (ST5) of uniformly mixing the fried chicken meat with powder seasoning mixed with cheese powder by scattering the powder seasoning.

Description

{CHEESE CHICKEN COOKING METHOD}

The present invention relates to a chicken cooking method, and more particularly, to a method of cooking a snowy wing cheese which can further enhance the flavor of a chicken by adding a cheesy flavor.

Generally, chicken is the most suitable source of animal protein for athletes, convalescent patients, elderly people, and modern people who lack weight, which are very low in calories compared to other meats. Pork, beef, and of course, have lower calories than white, raw fish. The skin removed from the skin is only 100 ~ 110kcal / 100g, which is much lower than other meat products, and it is a low calorie food than some fish (saury 165, mackerel 183). The essential fatty acid of chicken is the highest among meat, 16%. Especially, the content of linolenic acid in unsaturated fatty acid is very high as 15.9%, which is good for skin care of young women because of preventing aging of skin and maintaining health.

In recent years, various types of chicken cooking methods have been developed in response to increasing demand for various flavors of consumers. As an example of the prior art, Patent Application No. 2013-133707 discloses a technique related to a chicken cooking method using cheese There is a bar.

However, in the above-mentioned conventional technology, it is necessary to insert the cheese between the bone and the lean meat, so that the work of separating the bone and the lean meat of the chicken must be performed beforehand. Therefore, it takes a long time to process the chicken, There was an impossible problem.

The present invention has been proposed in order to solve the problems in the prior art described above, and it is possible to develop a chicken cooking method which can be applied not only to general chicken but also to instant chicken without bones, The goal is to maximize satisfaction.

In order to accomplish the above object, the present invention provides a method of cooking cheese chicken, comprising: a meat cutting step of cutting chicken meat having a bark; A beter dipping step of putting the cut meat into a beter mix so that the beter mix fry can be uniformly buried on the meat surface; A breeding step of putting the meat into a flour and uniformly coating the flour with the flour; A frying step of frying the meat covered with the frying cloth through the bater dip using a fryer; And a powdered seasoning mixing step of spraying powdered seasoning mixed with cheese powder into the broiled chicken meat and evenly mixing.

In order to achieve the above object, the present invention provides a chicken meat cutting method, A beter dipping step of putting the cut meat into a beter mix so that the beter mix fry can be uniformly buried on the meat surface; A breeding step in which the meat containing the above-described frying clothes is placed in a flour and uniformly buried to coat wheat flour; A frying step of frying the meat covered with the frying cloth through the bater dip using a fryer; And a powdered seasoning mixing step of spraying powdered seasoning mixed with cheese powder into the broiled chicken meat and evenly mixing.

In addition, the powdered seasoning to be mixed in the powder seasoning mixing step may include 40 to 60 wt% of cheese powder, 5 to 25 wt% of whey powder, 5 to 20 wt% of white sugar, 5 to 15 wt% of powdery cream, By weight based on the total weight of the composition.

In addition, the powdered seasoning to be mixed in the powder seasoning mixing step may include 20 to 40 wt% of cheese powder, 5 to 20 wt% of parsley powder, 5 to 10 wt% of powdered onion, 1 to 5 wt% of powdered garlic, 5 to 15% by weight of yoghurt powder, 5 to 10% by weight of whey powder, and 1 to 5% by weight of vanishing powder.

In the chicken cooking method of the present invention, the powdered sauce containing the cheese powder is mixed, so that the sauce is more uniformly mixed than the conventional liquid sauce, and the batter is prevented from being damaged.

In addition, the smell of cheesy cheeses will be reduced to chicken, which will maximize customer satisfaction with chicken.

In addition, vegetable ingredients such as parsley, onion, garlic, and the like are additionally added, thereby exhibiting an advantage that the nutrients can be balanced.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a chicken manufacturing process according to an embodiment of the present invention; FIG.
2 is a flowchart of a process for manufacturing chicken according to another embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

First, a process of manufacturing a chicken according to an embodiment of the present invention will be described with reference to FIG.

<Meat cutting> (ST 1)

First, chicken, which is free from foreign matter, odor and freshness, and which is not in conflict with the processing method of livestock products, is cleaned, and the meat is cut into a certain size. The cut size is about 20 ~ 30mm , And 20 to 30 mm in length.

<BETTER DIP> (ST 2)

After the cut meat was seasoned and poured with purified water, 50 to 70 wt% of wheat flour, 3 to 10 wt% of rice flour, 1 to 3 wt% of corn starch, 1 to 3 wt% of rosemary powder, 5 to 10 wt% of MSG (Monosodium glutamate) 1 to 3 wt.% Of onion powder, 1 to 3 wt.% Of garlic powder, 1 to 3 wt.% Of powdered bacillus, 1 to 3 wt.% Of bacillus powder, 1 to 3 wt. 1 to 10% by weight, skimmed milk powder 1 to 10% by weight, tubular 1 to 3% by weight and xanthan gum 1 to 3% by weight are mixed in water at a predetermined ratio (1: 2) And then a better dipping process is carried out so that the beter mix frying cloth is evenly buried on the meat surface.

&Lt; Brading > (ST 3)

In the breeding stage, the meat with the frying clothes is put back into the flour and evenly coated with the flour.

<Flying> (ST 4)

Then, the frying clothes and the meat, which are buried in the surface of the flour, are fried at 160-190 ° C for 5-10 minutes using a fryer.

<Powder seasoning mixing> (ST 5)

The powdered sauce is mixed with 40 to 60% by weight of cheese powder, 5 to 25% by weight of whey powder, 5 to 20% by weight of whey powder, 5 to 15% by weight of powdery cream, 5 to 10% by weight of dextrin, and optionally 1 to 5% by weight of yogurt powder and 1 to 5% by weight of vinegar powder, It is preferable that the yoghurt and vinegar flavor be added so as to prevent the cheese component from being felt.

In the composition, the whey powder is a component for reinforcing the cheese taste, the powdery milk cream functions to control the acidity, and the dextrin plays a role of preventing the cheese powder from aggregating.

The powdery seasoning composition in the case of adding a vegetable taste together with cheese flavor is 20 to 40% by weight of cheese powder, 5 to 20% by weight of parsley powder, 5 to 10% by weight of powdered onion, 1 to 5 5 to 15% by weight of dextrin, 5 to 15% by weight of yogurt powder, 5 to 10% by weight of whey powder and 1 to 5% by weight of vanishing powder.

As described above, the chicken mixed with the powdered sauce can prevent sticky spots on the hand compared to the conventional liquid sauce, thereby improving the discomfort caused by the soup, and preventing the frying dough from becoming damp.

In addition, the fragrant cheese fragrance can enhance the texture and customer satisfaction of the chicken.

Meanwhile, FIG. 2 shows a process for manufacturing chicken according to another embodiment of the present invention. After the step of mixing powder (ST 5), the cheese powder buried on the surface of chicken meat is uniformly left and stably attached to the meat surface (ST 6) for supplying hot air at 50 to 80 ° C so that the cheese powder melted and adhered to the meat can be heated in an oven at 100 to 150 ° C for 2 to 5 minutes Step ST 7 is further carried out.

When the hot springs are mixed with the powdered seasoning and the oven cooking is additionally performed, the powder is adhered to the surface of the frying cloth primarily during the hot air supply process, so that the powdered spice remains uniform without any loose parts, The cheese powder will be impregnated in the frying pant, which will allow the flavor of the spice to be evenly distributed.

Although specific embodiments of the present invention have been illustrated and described above, it will be apparent that the method of making a chicken of the present invention can be variously modified by those skilled in the art.

For example, in the above embodiment, the cooking process of the general chicken (poultry after cutting meat) has been described, but in the case of the instant chicken, the poultry cutting is performed first in the meat cutting stage (ST 1).

Therefore, it should be understood that such modified embodiments should not be understood individually from the technical spirit and scope of the present invention, and such modified embodiments should be included in the appended claims of the present invention.

Claims (6)

A chicken meat cutting step of cutting the washed chicken meat into a predetermined size; (ST 1)
(ST 2) a step of dipping the cut meat into a vater mix so that the bater mix fries are uniformly buried on the meat surface;
(ST 3); a step of mixing wheat flour with wheat flour;
(ST 4) a frying step of frying the meat coated with the frying cloth through the bater dip using a fryer;
(ST 5) mixing powdered sauce mixed with cheese powder to the fried chicken meat,
The method of claim 1, A chicken meat cutting step of cutting the washed chicken meat to a predetermined size after being washed; (ST 1)
(ST 2) a step of putting the cut meat into a beter mix so that the beter mix fry can be evenly buried on the meat surface;
(ST 3); a step of mixing wheat flour with wheat flour;
(ST 4) a frying step of frying the meat coated with the frying cloth through the bater dip using a fryer;
(ST 5) mixing powdered sauce mixed with cheese powder to the fried chicken meat,
The method of claim 1, The method according to claim 1 or 2,
The powdered seasoning to be mixed in the powder seasoning mixing step (ST 5) is a mixture of 40 to 60 wt% of cheese powder, 5 to 25 wt% of whey powder, 5 to 20 wt% of white sugar, 5 to 15 wt% of powdery cream, To 10% by weight of the total weight of the composition. The method of claim 3,
Wherein 1 to 5 wt% of yogurt powder and 1 to 5 wt% of vinegar powder are further mixed in the powdered sauce. The method according to claim 1 or 2,
The powdered sauce to be mixed in the powder seasoning mixing step (ST 5) comprises 20 to 40 wt% of cheese powder, 5 to 20 wt% of parsley powder, 5 to 10 wt% of powdered onion, 1 to 5 wt% of powdered garlic, To 5 wt.% Of whey powder, 5 wt.% To 10 wt.% Of whey powder, and 1 to 5 wt.% Of vinegar powder. The method according to claim 1 or 2,
A hot air supplying step (ST 6) for supplying hot air at 50 to 80 ° C so that the cheese powder buried on the surface of the meat is uniformly left and stably attached to the meat surface after the powder seasoning mixing step (ST 5) (ST 7) in which the cheese powder adhered to the surface of the meat is melted and heated in an oven at 100 to 150 ° C for 2 to 5 minutes so that the cheese powder is melted and permeated into the meat. .

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