KR20170011437A

KR20170011437A - Orange peel chicken cooking method

Info

Publication number: KR20170011437A
Application number: KR1020150104070A
Authority: KR
Inventors: 현철호
Original assignee: (주)혜인식품
Priority date: 2015-07-23
Filing date: 2015-07-23
Publication date: 2017-02-02
Also published as: KR101796598B1

Abstract

The present invention relates to a method of cooking chicken with orange peel added thereto, so as to improve the flavor and texture of chicken by allowing orange peel to be contained therein.
In order to achieve this, the present invention provides a method for producing chicken meat, comprising the steps of: cutting a poultry meat having a blanched poultry into a predetermined size; (ST1) feeding the cut meat into a pater mix to be buried on the surface of the poultry meat; (ST 2) a step of brewing the meat with the frying clothes placed in flour and coating the flour with the meat buried in the flour (ST 3); and brewing the meat with the frying cloth through the bater dipping at 160 to 190 ° C (ST 4) a step of preparing an orange sauce by adding cooking oil, chopped garlic and orange juice to a hot pan heated for 10 to 20 seconds, and (ST 5) heating the orange sauce and fried An orange source mixing step of frying the chicken together in a frying pan; (ST 6) an orange fill supplying step of spraying orange peel on the surface of the chicken mixed with the orange sauce (ST 7); It shall be.

Description

{ORANGE PEEL CHICKEN COOKING METHOD}

The present invention relates to a chicken cooking method, and more particularly, to a chicken cooking method in which an orange fill is added to a chicken raw material in a cooking process to improve texture and flavor.

Generally, chickens can be massively grown and have higher nutritional value than cows, but they are exposed to many consumers due to the taste of chicken which is less tasty than bulgogi.

Therefore, in recent years, fried chicken fried with fried chicken has been developed and sold in many fast food stores. However, these chicken processed products are mixed with batter mix to make fried chicken broth and fried chicken There is a problem that the taste of the consumers is made uniform since the seasoned chicken legs with the sauce are mainstream.

On the other hand, the patent registration No. 1223153 discloses a chicken cooking method in which a chopped wave is added during cooking in order to improve the texture of chicken.

However, since the waves added in the above-described conventional techniques exhibit a spicy taste, there has been a problem that a consumer who dislikes the spicy taste, especially children, is exposed to the outside.

Disclosure of Invention Technical Problem [8] The present invention has been proposed in order to solve the above-mentioned problems in the prior art, and it is an object of the present invention to provide a chicken cooking method capable of improving a mouthfeel with orange flavor, .

In order to accomplish the above object, the present invention provides a chicken cooking process comprising cutting a poultry meat, A better dipping step in which the cut meat is put into a beter mix so that the beter mix fries are 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 at 160 to 190 DEG C using a fryer; An orange sauce preparation step in which cooking oil, chopped garlic, and orange juice are put into a hot-frying pan and heated for 10 to 20 seconds; An orange sauce mixing step of frying the orange sauce and fried chicken together in a frying pan; And an orange fill supplying step of spraying orange peel on the surface of the chicken to which the orange sauce is mixed.

The present invention can improve the flavor of chicken due to rich orange flavor by adding orange peel in the course of chicken cooking, and it can increase customer satisfaction due to the unique texture of orange peel.

1 is a flowchart of a chicken cooking process according to an embodiment of the present invention;
2 is a flowchart of a cooking process 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 cooking an orange-piled chicken according to an embodiment of the present invention will be described with reference to the flowchart of FIG.

<Step 1: Meat cutting> (ST 1)

First of all, raw chicken meat is fresh, fresh, fresh and does not conflict with the processing method of livestock products. It is cleaned, cleaned and seasoned, and dipped in purified water. Then, chicken meat is cut into a certain size and cut into small pieces. It is preferable to cut a size of 20 to 30 mm in width and 20 to 30 mm in length.

<BETTER DIP> (ST 2)

Thereafter, the cut meat was cut to a size of 50 to 70% by weight of wheat flour, 3 to 10% by weight of rice flour, 1 to 3% by weight of corn starch, 1 to 3% by weight of rosemary powder, 5 to 10% by weight of MSG (monosodium glutamate) 1 to 3% by weight of onion powder, 1 to 3% by weight of garlic powder, 1 to 10% by weight of white pepper powder, 3 to 10% by weight of bamboo powder, 1 to 3% by weight of baking powder, 5 to 10% A betamix consisting of 1 to 10% by weight of skim milk powder, 1 to 3% by weight of tubular and 1 to 3% by weight of xanthan gum is added to a betamix mixture mixed with water at a predetermined ratio (1: 2) Perform a Better dipping process so that the meat surface is evenly buried.

&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, frying clothes and flour, which are buried in the surface of the meat, are put into the fryer through the bater dip and fried at 160 to 190 ° C for 5 to 10 minutes.

<Manufacture of orange sauce> (ST 5)

Thereafter, 10 to 30% by weight of vegetable oil, 20 to 30% by weight of chopped garlic and 40 to 70% by weight of orange juice are added to a frying pan heated to a high temperature, and heated for 10 to 20 seconds to prepare an orange sauce.

Meanwhile, by adding 3 to 10 wt% of coconut oil and 5 to 10 wt% of polyphenol to the orange sauce prepared above, it is possible to prevent the orange sauce from aggregating on the surface of the chicken and to coat the surface of the chicken more uniformly .

<Orange source mixing> (ST 6)

In the mixing stage, the orange sauce and the fried chicken prepared above are fried together in a frying pan.

That is, at this time, 10 to 30% by weight of orange sauce is added to 100% of chicken, and roasted together, so that the orange sauce is evenly buried on the chicken surface.

&Lt; Orange fill supply > (ST 7)

After that, the orange sauce will spray orange peel again on the mixed chicken surface.

At this time, the orange peel to be sprayed is preferably composed of 70 to 90% by weight of orange peel, which is finely granulated, mixed with 2 to 10% by weight of anhydrous sulfuric acid, 5 to 10% by weight of glucose and 3 to 10% by weight of citric acid.

That is, the orange fill supplying step is performed in a state where heating is stopped by turning off the frying pan after the orange source mixing is completed. At this time, the supplied orange peel is supplied with 30 to 50 wt% orange peel to 100 wt% , And the orange peel is supplied at a low temperature of 5 to 10 ° C., so that the solidification of the orange sauce buried on the surface of the chicken is promoted first and the adhesion with the orange sauce can be improved.

Since the cooked chicken is cooked through the above process, the orange flavor is deeply cut, so the meat quality is improved and the flavor is improved. Especially, the orange peel is evenly buried on the chicken surface, so that the crispy texture can be felt.

In particular, the orange peel is known to contain a component that effectively lowers blood cholesterol and inhibits the synthesis of triglycerides (polymethoxylated flavone), thus helping to promote health.

Meanwhile, FIG. 2 is a flowchart illustrating a chicken cooking process according to another embodiment of the present invention. In order to improve sterilization and orange peel adhesion after the orange peel supply step (ST 7), the chicken is irradiated with far infrared rays for 5 to 10 minutes It is confirmed that the far-infrared radiation step (ST 8) for radiating is additionally performed.

Particularly, at this time, it is preferable that calcium is further added to the orange peel supplied in the orange peel supply step (ST 7). To 70 to 90% by weight of the crushed orange peel, 2 to 10% by weight of anhydrous sulfuric acid, 5 to 10% % Of citric acid, 3 to 10 wt% of citric acid, and 2 to 5 wt% of calcium.

When such a cooking process is performed, the sterilization action of the chicken is performed due to the far-infrared effect, and the orange peel can be stably attached to the surface of the chicken.

Particularly, since calcium added to the orange peel is activated by far-infrared rays, it has an advantage that it can be uniformly distributed on the surface of the chicken.

Claims

A cutting step of cutting chicken meat having a blanched poultry to a predetermined size; (ST 1)
A step of dipping the cut meat into a beter mix so that the beter mix fries are buried on the meat surface; (ST 2)
(ST 3) a step of mixing wheat flour with wheat flour,
(ST 4) frying the fried chicken with the fryer at 160-190 ° C using a fryer;
An orange sauce preparation step in which cooking oil, chopped garlic, and orange juice are added to a hot-frying pan and heated for 10 to 20 seconds; (ST 5)
Mixing the orange sauce and the fried chicken together in a frying pan; (ST 6)
An orange peel feeding step of spraying orange peel on the surface of the chicken mixed with orange sauce (ST 7)
Wherein the orange peel is added.

The method according to claim 1,
The orange peel supplied in the orange peel supply step ST 7 is a mixture of 70 to 90% by weight of aged orange peel mixed with 2 to 10% by weight of anhydrous sulfite, 5 to 10% by weight of glucose and 3 to 10% by weight of citric acid To which the orange peel is added.

The method according to claim 1,
In the orange source preparation step ST 5, 10 to 30% by weight of edible oil, 10 to 30% by weight of chopped garlic and 40 to 70% by weight of orange juice are used based on 100% by weight of chicken meat. How to cook chicken.

The method of claim 3,
Wherein the orange sauce further comprises 3 to 10% by weight of coconut oil and 5 to 10% by weight of polyphenol.

The method according to claim 1 or 2,
The orange fill supplying step (ST 7) is performed in a state in which the heating of the frying pan is turned off by stopping the heating. In this case, when the supplied orange peel is supplied at a low temperature of 5 to 10 ° C, solidification of the orange source can be promoted Chicken cooked with added orange peel.

The method according to claim 1,
Wherein the far-infrared radiation step (ST 8) is further carried out after the orange fill supplying step (ST 7), in which the far infrared rays are radiated to the chicken for 5 to 10 minutes.

The method of claim 6,
The orange peel supplied in the orange peel supply step ST 7 is prepared by adding 2 to 10% by weight of anhydrous sulfuric acid, 5 to 10% by weight of glucose, 3 to 10% by weight of citric acid to 2 to 10% by weight of calcium sulfate, Wherein the orange fill is added in an amount of 5 wt% to prevent the orange fill from being carbonized by far-infrared rays radiated in the far-infrared radiation step (ST 8).