KR20170005586A

KR20170005586A - method for roasting chicken or duck meat

Info

Publication number: KR20170005586A
Application number: KR1020150095796A
Authority: KR
Inventors: 강이숙
Original assignee: 강이숙
Priority date: 2015-07-06
Filing date: 2015-07-06
Publication date: 2017-01-16

Abstract

According to the present invention, a preparation method of walleyed pollack sundae (Korean sausage) comprises: a walleyed pollack salting step (S10); a walleyed pollack dressing step (S20) of dressing walleyed pollack by removing scales and fins of salted walleyed pollack and removing internal organs of the walleyed pollack, and cleaning the dressed walleyed pollack; a soy sauce seasoning immersing step (S30) of immersing the dressed walleyed pollack in a soy sauce seasoning prepared by mixing starch syrup and soy sauce, and making the walleyed pollack soaked in the soy sauce seasoning; a sundae filling preparing step (S40) of preparing sundae filling by mixing meat and a seasoning, and stir-frying the resultant mixture; a sundae filling step (S50) of filling the walleyed pollack, soaked in the soy sauce seasoning, with the sundae filling prepared from the sundae filling preparing step (S40) through the branchiae; a proso glutinous rice applying step (S60) of applying proso glutinous rice, prepared by mixing proso millet and glutinous rice, to the mouth and branchiae of the walleyed pollack filled with the sundae filling from the sundae filling step (S50); and a walleyed pollack frying step (S70) of immersing the walleyed pollack coated with proso glutinous rice from the proso glutinous rice applying step (S60) in an egg liquid prepared by beating eggs into liquid, taking out the walleyed pollack, coating the walleyed pollack with starch powder, and frying the walleyed pollack coated with starch powder in oil. The walleyed pollack sundae prepared according to the present invention is easily stored in a refrigerator and a freezer, and retains the form and shape. Also, the walleyed pollack sundae has a savory flavor.

Description

Methods for manufacturing roast chicken or duck meat [

The present invention relates to a method for manufacturing a roasted roasted roasted roasted beef, and more particularly, a roasted roasted roasted beef is mixed with a meat roasted in a cheap roasted roasted beef, One millet glutinous rice is applied on the gill polish gills and the mouth, and the polished rice filled with the best cows is dipped in the water, and the fried rice is fried in the oil. Starch is not separated from pollack and is easily frozen and stored in refrigerator. It is possible to maintain the shape and shape of polished rice itself and to prevent the shape and shape of the polished rice cake from being damaged even when the rice is packaged, The present invention relates to a method for producing a sweet potato starch which is able to produce a sweet flavor by applying glutinous rice glutinous rice and starch powder.

Sundae is a kind of traditional food which has been widely used for edible and sake dishes for a long time, and it has been put into the inside of pigs' stomachs or artificial food vinyls.

Generally, meat used in sundae is pork bone meat, head meat, etc. It has been regarded as high quality when pork filled with pork chowder or daechang is used as outer shell.

However, since the main ingredient required for manufacturing sundae is pork, the saturated fatty acid contained in the pork promotes aging and increases the risk of adult diseases such as arteriosclerosis and heart disease as the intake is higher, there was.

Accordingly, in recent years, there has been a lot of attempts to catch the taste of the modern people who are interested in health by mixing various health foods into the palatable dairy cows. Korean Patent No. 10-0240820 discloses a dairy cow containing duck meat, and Korean Registered Patent No. 10-0347819 discloses a functional dairy cow that can exhibit a preventive effect of a low lipid hemoglobin including ocher and mulberry leaves have.

However, the conventional soy sauce has a problem in that it is insufficient to settle as a complete health food due to the saturated fatty acid contained in the intestines of pigs by using only the intestines of pigs as a sheath to be filled with pure soy beef.

In order to solve the above-mentioned problems, Korean Prior Registration No. 10-0660770 discloses a method for improving the health of consumers by manufacturing sundae by filling the pellets of the ostrich with the pellets of the ostrich, It has been revealed that the bowel is a shell.

Conventional ostriches that contain shells of the ostrich include an unsaturated fatty acid, which has the effect of reducing harmful fat to the human body, but it is not only easy to purchase ostrich intestines easily, but also has an expensive problem.

Korean Patent No. 10-0240820 "Smoked duck meat and its preparation method" (registered on October 29, 1999) Korean Patent No. 10-0347819 entitled "Method for preparing an antiperspirant containing a functional ingredient" (registered on July 25, 2002) Korean Registered Patent No. 10-0660770 entitled "Sashing Out the Ostrich Intestine" (Registration Date: December 18, 2006)

The object of the present invention is to provide an easy-to-buy, easy-to-make, low-priced rice paddy mixed with meat and seasoning to fill roasted paddies, and glutinous rice rice mixed with rice paddies and glutinous rice, And put it in the mouth, soaking the pollen filled with the best cows in the water, and putting the starch powder in the body of the pollock evenly and then frying it in the oil, so that the starch frying powder by the starch powder It is not separated, it is easy to freeze and store in refrigerator. It is possible to maintain the shape and shape of polished rice itself and to prevent the shape and shape of the polished rice cake from being damaged even when the rice is packaged, Which is capable of producing a sweet flavor by applying coated glutinous rice flour and starch powder.

In order to accomplish the above object, the present invention provides a method for preparing a roasted roasted beef sprouts, Removing the vinyl and fins of the polished marine stalks in the pickling step, removing the intestines of the polished stones through the gills of the polished stones and cleaning the polished stones, and then cleaning the polished stones; A soy sauce seasoning liquid immersion step in which soy sauce seasoning liquid mixed with syrup and soy sauce is immersed in the seasoned soy sauce polish to prepare soy sauce seasoning liquid in pollack; Mixing meat and seasoning, frying the mixed meat and sauce to prepare the prawn; Filling the pellets made in the preparation step in the order of the pellets through the gills of the pelleted pellets; A step of applying glutinous rice glutinous rice mixed with glutinous rice and glutinous rice mixed with glutinous rice so that the resulting soybean gut is not lost to the mouth and gills of the glutinous rice filled with the soy milk in the filling step at the above-mentioned time; And In the step of applying glutinous rice glutinous rice, the egg is dipped in egg water, which is water, and then the glutinous rice flour is applied. After the glutinous rice flour is put into the body of the pollock and the starch powder is fried in oil, And a control unit.

Further, in the frying step, the starch powder is cornstarch powder.

According to the present invention, the preparation method of the invention is to mix roasted pork with a mixture of meat and sauce, filling the inside of the pork with gill, and adding glutinous rice and glutinous rice so that the pork is not lost to the outside, Apply the polished starch powder to the polished body of the pollock. Then, let the starch powder into the body of the pollock evenly, and let it splash on the oil. The moisture penetrated into the pollock is absorbed by the starch powder, Can not be separated from pollack, so it is easy to store frozen and refrigerated pollack, so that pollinators can be stored for a long time. It is possible to maintain the shape and shape of polished rice itself and to prevent the shape and shape of the polished rice cake from being damaged even when the rice is packaged, Glutinous rice glutinous rice powder and starch powder can be applied to taste.

FIG. 1 is a process flow chart of a manufacturing method of the invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, a method of manufacturing a pavement according to the present invention will be described in detail with reference to the accompanying drawings.

FIG. 1 is a process flow chart of a manufacturing method of the invention.

As shown in FIG. 1, the method of manufacturing polished rice according to the present invention includes a step of pickling pollack (S10) in which a pollack is dipped in salt water and a step of pickling pollack (S10) and a step of pickling the polished vinyl and fins After removing the intestines of the polish by removing the gills of the polish, and polishing the polish, the polish remediation step (S20) of cleaning the polished polish, and the polish remedied by the soy sauce sprinkle mixed with the syrup and the soy sauce (S30) in which soy sauce seasoning liquid is allowed to be boiled in pollocks, a preparation step (S40) in which a meat sausage is mixed with meat and seasoning, (S50) in which the pure cattles prepared in the preparation step (S40) are filled through the gills of the marinated pollack, and the mouth and gills of the pollack filled with the cattles in the pure round filling step (S50) The net cows are outside (S60) to apply glutinous rice glutinous rice mixed with glutinous rice and glutinous rice to prevent the glutinous rice flour from spreading, and in step (S60) to glutinous rice flour (S60) (Step S70) in which the starch powder is immersed in starch powder, and then the starch powder is fried in oil.

Also, in the step of frying pollack (S70), the starch powder is cornstarch powder.

The operation of the method according to the present invention is as follows.

As shown in FIG. 1, in the step of pickling the pollack (S10), the pollack is immersed in 5 to 10% of salt water for 5 to 10 hours to pickle pollack. By the fermentation step S10, it is possible to make the fermented soybeans simple, and at the same time, to make the fermented soybeans hard, so that the texture can be improved.

In step S10 of polishing the polish (step S10), after removing the polished marine stone, remove the vinyl and fin of the marinated polished rice and remove the polished inner surface of the polish stele After removing the polish, polish the polished polish with salt water and water, then drain it.

Soy sauce seasoning liquid immersion step (S30) is a soy sauce seasoning solution mixed with 3: 7 ratio of syrup and soy sauce, soaked in polished rice for 1 hour to 3 hours to prepare soy sauce seasoning liquid.

In the preparation stage (S40), the meat and the sauce are mixed and the mixed meat and the sauce are roasted to prepare the sausage. The meat does not use the ground meat but mixes the seasoning such as pepper, chinese pepper, pepper powder, sesame and sugar in the pellet which is sliced to a good size and fries them on the pan. At this time, nuts can be mixed together and roasted.

In the step S50 of filling the pellets, the pellets prepared in the step S40 of preparing the pellets are filled through the gills of the pellets of the soy sauce. At this time, the appropriate size of ginseng, raw garlic and chungyang red pepper are packed together.

In step S60 of glutinous rice paste application, the rice gum and glutinous rice are blended to make glutinous glutinous rice, and then in the glutinous rice filling step (S50) Apply glutinous rice flour to prevent it. The length of cooked glutinous rice is not only triggered by texture and shape of fish eggs when fried glutinous rice is fried in the step of frying pollack (S70), which is a post-process, and also has an effect of improving gastritis.

As described above, in the method of manufacturing polished rice of the present invention, the rice paddy rice is uniformly applied to the mouth and gill of pollack, so that the polished rice padded inside pollack is not lost to the outside.

In the step of frying pollack (S70), the pollack coated with glutinous rice flour is immersed in egg water, which is the water for washing eggs, and taken out, the cornstarch powder or the potato starch powder is uniformly put on the pollinator body, Deg.] C to 80 [deg.] C.

Since the polished rice paddy was prepared using salt water, water, and soy sauce before the polish frying step (S70), polish flesh has a lot of moisture in the paddy meat itself. Therefore, when the rice flour is fried with a flour such as common wheat flour or bread crumbs instead of starch powder, After frying, the frying clothes put on the polish by the moisture of the polish flesh itself are separated, and it is not easy to store the frozen polish and frozen in the fried polite sundae.

That is, in the case of the method of manufacturing polished rice paddies of the present invention, starch ingredient absorbs the moisture of the pollen itself even when the polished rice paddies of the present invention are fried with starch powder and fried, fried, Since the starch frying cloth is not separated from pollack, it is easy to store frozen and refrigerated pollack, so that pollack pollack can be stored for a long time. Fried pollack pollack can maintain the shape and shape of pollack itself, It is possible to prevent the shape and the shape of the polished stones from being damaged at the time of sale and to activate the packaging sale of polished stones.

Starch batter can use corn starch powder or potato starch powder, but potato starch powder is not good in texture, low nutritional value compared to corn starch powder, and is not good in terms of color of frying after frying. Therefore, corn starch powder is used .

Claims

A step (S10) of pickling the marinated lobsters by immersing the marinated lobsters in brine and pickling the marinated lobsters;
In step S10, polish and polish of polished rice is removed, polished rice is removed through gills of polished rice, and polished rice is polished. ;
A soy sauce seasoning liquid immersion step (S30) in which soy sauce seasoning liquid mixed with starch syrup and soy sauce is immersed in the seasoned soy sauce polish to make soy sauce seasoning liquid in bean paste;
A preparation step (S40) of mixing the meat and the sauce, frying the mixed meat and the sauce to prepare the sausage;
(S50) filling the pellets made in the preparation step S40 through the gills of the pellets with the soy sauce seasoning solution;
(S60) of applying glutinous glutinous rice rice mixed with glutinous rice and glutinous rice so that the soy sauce is not lost to the mouth and gills of the soy sauce padded with the soy milk in the filling step (S50); And
In step S60 of applying glutinous rice, the egg is dipped in egg water, which is water, and then taken out. Then, the starch powder is put on the pollock body, and then the starch powder is fried in oil Frying step (S70).

The method according to claim 1, wherein in the frying step (S70), the starch powder is cornstarch powder.