KR20160143042A - Method for producing sweet and sour chickens using lvy tree and the sweet and sour chickens - Google Patents
Method for producing sweet and sour chickens using lvy tree and the sweet and sour chickens Download PDFInfo
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- KR20160143042A KR20160143042A KR1020150079088A KR20150079088A KR20160143042A KR 20160143042 A KR20160143042 A KR 20160143042A KR 1020150079088 A KR1020150079088 A KR 1020150079088A KR 20150079088 A KR20150079088 A KR 20150079088A KR 20160143042 A KR20160143042 A KR 20160143042A
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- gangjeong
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Images
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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- 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
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Abstract
Description
The present invention relates to a method for manufacturing a chicken gangjeong using the extract of Hwangchu-myeon and a chicken gangjeol, and more particularly, to a method for manufacturing a chicken gangjeong using an extract of Hwacheon-myeon, The present invention relates to a method for producing chicken gangjeong using an extract of Huangchu tree which is excellent and can provide health benefits, and its chicken gangjeong.
Chicken Gangjeong is a food that Koreans eat and enjoy.
The gangjung sauce used in such conventional chicken gangjeong dishes includes artificial chemical seasonings and artificial sweeteners. Such a dish using the conventional gangjung sauce has a problem that it is not harmful to health due to the chemical components such as artificial chemical seasonings and artificial sweeteners contained in the gangjung sauce and the taste is so strong that it can not feel Korean taste and flavor.
In addition, even if a chemical seasoning is used, there is a disadvantage that the odor of the chicken is not removed and the texture of the used chicken is poor.
In addition, many franchise stores selling chicken gangjung have been developed recently, and many people have enjoyed chicken gangjung, and the taste of chicken gangjung is gradually getting worse. This is the point of need.
As a prior art of such chicken gangjeong, Korean Patent No. 10-1426668 entitled " Gangjung sauce, chicken gangjeong and its preparation method " has been proposed. In the above-mentioned prior patent, a gangjeong sauce using kumquat was proposed. However, not only can the smell unique to chicken be removed by using kumquat, but also the texture can not be improved.
Accordingly, an object of the present invention is to solve the problems of the above-described conventional chicken gangjeong. By producing chicken gangjeong using the extract of Ganoderma lucidum, it is possible to smoothly improve the meat quality of the chicken, To be removed.
In addition, by using the extract of Huangchuang, it is possible to maintain the health of consumers by eliminating the gentle taste of Gangjung and improving the flavor, as well as containing a large amount of components beneficial to the human body.
In order to accomplish the above object, the present invention provides a method for preparing a chicken gangjeong using an extract of Ganoderma lucidum, comprising the steps of preparing a chicken, cutting and preparing the ganoderma, and extracting the ganoderma, water, ginger, garlic, A step of preparing an extract of Hwangwolgak tree by heating for 10 to 15 hours at a temperature of 0 to 4 for 10 to 15 hours by adding the Hwangwolgak tree extract, the pepper powder, the sake, and the salt to the prepared chicken, Adding starch to the aged chickens and brewing twice in oil at 160 to 180 ° C, adding ginger and garlic chive pepper to oil heated at 100 to 150 ° C to prepare spice oil, Adding soy sauce, sugar, starch syrup, garlic, and dried red pepper to the prepared spice oil and heating the mixture at a temperature of 90 to 100 ° C for 20 to 30 minutes to prepare a safflower sauce; mixing the fried chicken with the prepared sauce And do.
The soy sauce used in the step of preparing the safflower sauce is a safflower soy sauce which is prepared by mixing yellowtail, soy sauce, water, pear, garlic, ginger, radish, onion, onion, For 100 to 150 minutes.
The chicken gangjeong according to the present invention is characterized by being produced by the above-mentioned method.
According to the present invention, there is no specific odor of chicken, smooth meat quality, and excellent taste and flavor.
In addition, the use of yellowtail with fat-dissolving effect has the advantage of providing functional chicken gangjeong.
1 is a view showing a process for producing chicken gangjeong according to the present invention.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
First, conventional chicken gangjeong has a disadvantage in that its flavor is limited, its odor is not sufficiently removed, and meat quality can not be improved.
Accordingly, the method of the present invention for producing chicken gangjeong solves the disadvantages of such conventional chicken gangjeong by utilizing the extract of Ganoderma lucidum.
First, let's look at Hwangchu-ji tree as follows.
It is an evergreen broad-leaved arboreous tree belonging to Araliaceae and is the only species in the world that grows only in Korea. The Hwangbukchae has the effect of reducing the low density cholesterol and increasing the high cholesterol, and is effective in the prevention of the diseases related to the liver. In addition, the extract of Hwangchu tree showed the effect of promoting bone regeneration in the periodontal ligament and the effect of calcium on the bone surface.
Therefore, when the extract is used, it has an excellent effect on vascular diseases by showing the lipid-lowering effect. In addition, the extract of Hwangchilgae extract not only removes the odor of chicken, but also improves meat quality smoothly.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
A step to trim and prepare the chicken.
First, remove the chicken 's head, feet, and viscera, wash it in flowing water, and cut it to a size that is easy to ingest.
At this time, it is most preferable that the size of the chicken is 700 to 1000 g in view of the amount of meat and meat quality remaining after the treatment, but this is not necessarily limitative.
The size that can be easily ingested means about 3cm ~ 5cm in length and width, and is the same as the size of chicken to be handled in the production of ordinary chicken gangjeong.
And the mixture is heated at a temperature of from 90 to 100 ° C for 100 to 150 minutes to prepare an extract of Hwangcholgak tree.
Separately from the preparation of the chicken, an extract of Hokusanchii extract is prepared.
That is, for convenience of explanation, it is described that the step of preparing the extract of Hokkaido chinensis after the step of trimming the chicken, but it is a matter of course that the manufacture of the Hokkaido chinensis extract is a separate step.
The extract of Hokutogi is selected from the group consisting of 500 to 2000 parts by weight of water, 5 to 20 parts by weight of ginger, 25 to 100 parts by weight of garlic, 2.5 to 10 parts by weight of garlic, And the mixture is heated at 90 to 100 DEG C for 100 to 150 minutes to prepare an extract.
As described above, the prepared Hwigulak tree extract has the effects of intravascular lipolysis, elimination of odor of chicken, and improvement of meat quality.
Add the above-prepared Hwanyeol juice extract, black pepper, sake, and salt to the prepared chicken, and mature at 0 ~ 4 ℃ for 10 ~ 15 hours.
Next, the above prepared chicken is added to the above-prepared Huangchu tree extract, black pepper, sake, and salt and aged at a low temperature, thereby allowing the Huchulchiai extract to be sufficiently absorbed by the chicken to remove the odor, Improve the effect of improving meat quality.
At this time, the amount of the feed is preferably in the range of 100-300 parts by weight of the extract, 1 ~ 5 parts by weight of pepper powder, 5 ~ 15 parts by weight of sake, and 1 ~ 5 parts by weight of salt, based on 100 parts by weight of the prepared chicken , And low-temperature ripening means that the ripening occurs at 0 to 4 ° C, which is a refrigeration temperature, for 10 to 15 hours.
The above-described aged chicken is coated with starch, and the chicken is fried twice at 160 to 180 ° C oil.
Once the chicken has been matured, the aged chicken is coated with starch and fried twice at 160-180 ° C oil. The frying time is the same as that of a normal chicken gangjeong, and a description thereof will be omitted.
The reason why the chicken is brisked twice in the present invention is to keep crisp for a long time.
At this time, the amount of the starch to be used is 10 to 20 parts by weight of starch in 100 parts by weight of the aged chickens based on 100 parts by weight of the aged chickens. Potato starch, corn starch, sweet potato starch and the like can be used as the above starch, but potato starch is most preferably used.
The step of preparing dumpling soy sauce which is mixed with yellowtail, soy sauce, water, pear, garlic, ginger, radish, onion, onion, dried red pepper, gold kiwi and apple and heated at 90 to 100 ° C for 100 to 150 minutes.
Next, a dipping sauce for gangjeong sauce is prepared.
The dumpling soy sauce also uses yellowtail, which makes the flavor of the sauce even better.
The above soy sauce is prepared by mixing yellowtail, soy sauce, water, pear, garlic, ginger, radish, onion, onion, dried red pepper, gold kiwi and apple and heating them at 90 to 100 ° C for 100 to 150 minutes .
At this time, based on 100 parts by weight of the introduced soy sauce, 100 parts by weight of soy sauce, 5-15 parts by weight of woodchuck, 70-150 parts by weight of water, 40-100 parts by weight of pear, 8-15 parts by weight of garlic, 10 to 15 parts by weight of green onion, 20 to 50 parts by weight of onion, 1 to 15 parts by weight of dried red pepper, 3 to 10 parts by weight of gold kiwifruit and 20 to 60 parts by weight of apple It is most preferable for the flavor.
The step of adding sprout, ginger, garlic, and red pepper to oil heated to 100 ~ 150 ℃ to produce spice oil.
Next, a spice oil to be used for the source is prepared.
The above-mentioned spice oil is prepared by putting in oil, preferably grape seed oil, ginger, garlic, and red pepper, heated to 100 to 150 ° C. The amount of the spice oil is set to 100 parts by weight of grape seed oil, To 5 parts by weight of garlic, 5 to 20 parts by weight of garlic, and 5 to 20 parts by weight of red pepper. After the production of the spice oil, the green onion, ginger, garlic, and red pepper can be removed by filtration or used without being removed.
The reason why the spice oil is prepared and applied to the sauce in the present invention is that the flavor and aroma of the spice oil are more excellent when the spice oil is used.
Adding the dried soy sauce, sugar, starch syrup, garlic, and dried red pepper to the prepared spice oil and heating the mixture at a temperature of 90 to 100 ° C for 20 to 30 minutes to prepare a safflower sauce.
Next, the dipping sauce, sugar, starch syrup, garlic, and dried red pepper prepared above are added to the above-prepared spice oil and heated at 90 to 100 ° C for 20 to 30 minutes to prepare a safflower sauce.
At this time, the mixing amount is 50 to 200 parts by weight of soy sauce, 25 to 100 parts by weight of sugar, 25 to 100 parts by weight of starch syrup, 5 to 20 parts by weight of garlic, , Dried pepper to 5 to 20 parts by weight, but not always limited thereto.
It is also possible to use a conventional soy sauce other than the above soy sauce soy sauce, but preferably a soy sauce soy sauce is prepared and used in the same manner as described above.
Mixing said fried chicken with said prepared sauce
When the preparation of the sauce is completed as described above, the preparation of chicken gangjeong is completed by mixing the previously fried chicken and the prepared sauce. At this time, the use amount of the sauce is not limited, and a sufficient amount of sauce is used on the surface of the fried chicken.
The chicken gangjeong prepared as described above is not only free from odor but also has excellent flavor and softness of meat, so that its preference is high. It also has the advantage of helping to maintain the health of the consuming person due to the efficacy of Hwangchu.
Hereinafter, the present invention will be described by way of specific examples.
(Example 1)
The chicken was cleaned, cleaned, cut into 4 cm x 4 cm, and prepared. The extract was prepared by adding 1500 g of water, 15 g of ginger, 75 g of garlic, and 7 g of sesame oil to 100 g of Hwangchujang, and heating the mixture at 90 ~ 100 ℃ for 2 hours.
1500 g of the above extract, 20 g of black pepper, 75 cc of chrysanthemum and 20 g of salt were added to 1 kg of the above-prepared chicken, followed by aging in a refrigerator at 3 ° C for 12 hours.
Next, 120 g of potato starch was put on 1 kg of the aged chicken and fried twice with oil of 160 to 180 ° C.
100g of yellowtail, 100g of soy sauce, 1kg of water, 600g of pear, 90g of garlic, 30g of ginger, 110g of radish, 50g of onion, 300g of onion, 10g of dried red pepper, 50g of gold kiwi and 300g of apple. For a period of time to obtain 900 ml of dried soy sauce.
Next, 100 g of grape seed oil heated to 130 캜 was added to 100 g of ginger, 10 g of ginger, 10 g of garlic, and 10 g of chrysanthemum pepper to prepare a spice oil. Then, 120 g of soy sauce, 70 g of sugar, 150 g of starch syrup, 15 g of garlic, And put it on for 20 minutes.
And the preparation of chicken gangjeong was completed by mixing the fried chicken and the saline sauce.
(Comparative Example 1)
The same procedure as in Example 1 was carried out except that the extract was not used at the time of fermentation of the chicken, and the addition of the seedlings was omitted at the preparation of the dipping sauce.
(Comparative Example 2)
We purchased and prepared chicken gangjeong which is sold at A restaurant in Seoul.
(Sensory evaluation)
In order to test the sensory properties of the above Example 1 and Comparative Example 1, the taste, texture, flavor and overall acceptability of the food were examined by using a 9 point score for sensory characteristics of 30 trained panelists. And 9 points for the most disliked. The score was evaluated as decreasing sequentially, and the mean value was rounded to the first decimal place.
In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and 10 minutes later, the next sample was evaluated. The mean values of sensory evaluation are summarized in Table 1 below.
As can be seen from the above Table 1, it was confirmed that the chicken gangjeong of Example 1 exhibited excellent taste, texture, flavor, and preference as compared with the chicken gangjeong of Comparative Example 2 as well as Comparative Example 1 which did not use yellowtail .
Therefore, it has been confirmed that the present invention can be used as a new recipe for chicken gangjeong.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.
Claims (3)
A method for preparing a green tea leaf extract, comprising the steps of: preparing a green tea leaf extract by heating yellowtail, water, ginger, garlic, and green pepper at a temperature of 90 to 100 캜 for 100 to 150 minutes;
Adding the above-prepared Hwanyeol juice extract, black pepper, sake, and salt to the prepared chicken, aging the mixture at 0 to 4 ° C for 10 to 15 hours,
Adding the starch to the aged chicken and bifurcating twice at 160 to 180 ° C oil,
Adding ginger, garlic and red pepper to oil heated to 100 to 150 DEG C to prepare a spice oil;
Preparing safflower sauce by adding soy sauce, sugar, starch syrup, garlic, and dried red pepper to the prepared spice oil at a temperature of 90 to 100 ° C for 20 to 30 minutes;
And mixing the fried chicken with the safflower sauce prepared above.
The soy sauce used in the step of preparing the safflower sauce is a safflower soy sauce which is prepared by mixing yellowtail, soy sauce, water, pear, garlic, ginger, radish, onion, onion, For 100 to 150 minutes. ≪ RTI ID = 0.0 > 18. < / RTI >
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| KR1020150079088A KR101730795B1 (en) | 2015-06-04 | 2015-06-04 | Method for producing sweet and sour chickens using lvy tree and the sweet and sour chickens |
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| KR1020150079088A KR101730795B1 (en) | 2015-06-04 | 2015-06-04 | Method for producing sweet and sour chickens using lvy tree and the sweet and sour chickens |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20190054657A (en) * | 2017-11-14 | 2019-05-22 | 충청남도 당진시(농업기술센터) | Ketchup manufacturing method using shishito pepper |
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| KR102167240B1 (en) | 2020-06-22 | 2020-10-19 | 이상욱 | Method of manufacturing gangjeong using pork and pork gangjeong prepared thereby |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101426668B1 (en) | 2014-01-03 | 2014-08-06 | 권정순 | Cooking sauce, Chicken cooking by that and Preparing method thereof |
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| KR101333397B1 (en) * | 2013-04-01 | 2013-11-28 | 주용곤 | Manufacturing method of abalone marinated in soy sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101426668B1 (en) | 2014-01-03 | 2014-08-06 | 권정순 | Cooking sauce, Chicken cooking by that and Preparing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20190054657A (en) * | 2017-11-14 | 2019-05-22 | 충청남도 당진시(농업기술센터) | Ketchup manufacturing method using shishito pepper |
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