KR20170058020A - Cooking method of baked chicken with brown rice - Google Patents

Abstract

The present invention relates to a cooking method of baked chicken using brown rice, comprising: a cutting step of cutting and chopping chicken meat to a predetermined size; Tumbling the sliced broth into baking sludge to allow the sludge to penetrate evenly into the broiler meat and permeate; Fermentation of fermented broiler at 0 ~ 5 ℃ for 24 ~ 36 hours and aging; Bake powder infiltration step in which the aged broth is cut again to be, for example, 14 pieces, and the broth is evenly infiltrated with the baking powder; A brown rice roasting and grinding step of receiving a predetermined amount of brown rice in a high-temperature kettle, pumping (roasting) the mixture by heating for a predetermined period of time, drawing and finely grinding it to a size of 2 mm or less with a grinder; A grill mounting step of placing 14 pieces of the chicken meat deeply impregnated with the baking powder in order in a bake grill in an oven at regular intervals; A brown rice supplying step of roasting and pulverizing a predetermined amount of the brown rice powder to uniformly apply the brown rice powder to 14 pieces of chicken placed in a baking grill in an oven to be attached to the chicken and adhere thereto; A step of spraying the solution with a sprayer so that the brown rice is wetted by the brown rice powder; Heating in an oven at a high temperature of about < RTI ID = 0.0 > 210 C < / RTI > for 12 minutes to 13 minutes; And finally providing a brown rice baked chicken having a crunchy brownish appearance on the outer surface of the chicken and an adequate baking of chicken meat and excellent nutrition and crunchy texture, In order to make it easy to eat with chicken, it is possible to realize the chicken which has the same texture as the crunchy texture of oil-fried chicken while at the same time, have.

Description

{COOKING METHOD OF BAKED CHICKEN WITH BROWN RICE}

The present invention relates to a method of cooking chicken, and more particularly, to a method of cooking baked chicken using brown rice.

BACKGROUND ART [0002] There have been known a number of techniques related to various materials or cooking methods in relation to oil-fried chicken, baked chicken roasted in an oven, and the like as described in the following patent documents.

Korean Patent No. 0452066 Domestic Patent No. 0466935 Domestic Patent No. 1153743 Domestic Patent No. 1223153 Korean Patent No. 1264664 Domestic Patent No. 1289575 Korean Patent No. 1344382 Domestic Patent No. 1389274 Korean Patent No. 1432182

In the past, a lot of people have enjoyed eating chicken, and it is true that they have grown up to a national snack. In particular, oil-fried chicken has been the mainstay, and the cooking method of oil-fried chicken has been widely known and applied to the present.

However, everyone knows that oil-fried chicken has a negative impact on health. To solve this problem, various cooking methods of chicken have been developed.

For example, a large number of cooking methods such as a smoked method, a charcoal grilling method, a baking method in an oven, and the like are being developed, and a cooking method using an oven among them has recently become widespread.

Conventional baked chicken has the advantages of low calorie, low fat, and low cholesterol compared to oil-fried chicken, but it lacks the cuticle due to oil frying, so it is a fact that the crunchy texture of the cuticle was insufficient.

  To solve this problem, conventional baked chicken had a method of bake in an oven by soaking grain powder such as wheat flour, but it could not keep up with the crunchy texture of chicken by oil frying.

It is intended to provide a method of cooking baked chicken using brown rice, which has a crunchy mouthfeel which is equivalent to or higher than that of oil-flavored chicken, and which improves the lack of texture, which is a disadvantage of baking chicken of conventional ovens.

It is intended to provide a method of cooking baked chicken using a functional chicken, that is, a brown rice, which can consume crunchy texture and health of an intended recipient.

The present invention has been devised to overcome the above-mentioned problems of the prior art, and it is an object of the present invention to provide a method of cooking a chicken by appropriately spraying a brown rice in a cooking process, It is an object of the present invention to provide a cooking method of a baked chicken using brown rice, which can realize a chicken having a nutritional imbalance and at the same time a crunchy mouthfeel of oil-fried chicken.

In order to solve the above problems, the present invention provides a method of cooking baked chicken using brown rice,

A cutting step in which the meat is cut into a predetermined size;

A step of tumbling the chopped meat into a bake dough, so that the dough is uniformly infiltrated into the meat;

Fermentation of fermented broiler at 0 ~ 5 ℃ for 24 ~ 36 hours and aging;

Bake powder infiltration step in which the aged broth is cut again to be, for example, 14 pieces, and the broth is evenly infiltrated with the baking powder;

A brown rice roasting and grinding step of receiving a predetermined amount of brown rice in a high-temperature kettle, pumping (roasting) the mixture by heating for a predetermined period of time, drawing and finely grinding it to a size of 2 mm or less with a grinder;

A grill mounting step of placing 14 pieces of the chicken meat deeply impregnated with the baking powder in order in a bake grill in an oven at regular intervals;

A brown rice supplying step of roasting and pulverizing a predetermined amount of the brown rice powder to uniformly apply the brown rice powder to 14 pieces of chicken placed in a baking grill in an oven to be attached to the chicken and adhere thereto;

The method comprising: spraying a drinking water solution, that is, drinking water, into the chicken meat, which has been sprayed with the brown rice cake, by spraying the brown rice cake so that the brown rice cake is wet;

Heating in an oven at a high temperature of about < RTI ID = 0.0 > 210 C < / RTI > for 12 minutes to 13 minutes; And

A provision step of finally providing a brown rice baked chicken having a crunchy brownish appearance on the outer surface of the chicken, an adequate baking of chicken meat, and excellent nutrition and crunchy texture;

And a control unit.

The formula solution injected in the formula solution injection step is characterized by being a herbal solution or a lemon solution.

Further, the formula solution injected in the formula solution injection step is characterized by being low-concentration saline solution.

According to the present invention, it is possible to provide a cooking method of baked chicken using brown rice which can realize advantages of nutrition of brown rice and a chicken which is equivalent to crunchy texture of oil-fried chicken.

Compared to ordinary oil-fried chicken, greasy is removed. By replacing the concern of consuming large amounts of cholesterol and replacing the lack of crispy flavor, which was the limit of conventional oven-baked chicken, with the texture of brown rice, Crispy chicken with flavor It is a useful invention of a cooking method of baked chicken using a new brown rice that can be cooked.

1 is a flowchart showing a cooking method of baked chicken using brown rice

The cooking method of the baked chicken using the brown rice of the present invention will be described step by step with reference to Fig.

1 is a flowchart sequentially showing a cooking method of baked chicken using brown rice.

[Meat cutting stage]

First, fresh meat is fresh, fresh, fresh, and does not violate the livestock processing method. The meat is cut and cut into a predetermined size. The cut size is cut into approximately 8 pieces (step S1).

[Salting chicken (鹽漬) step]

In the next step, the chopped chicken meat is tamped in a baking-proof agent to be protected.

The composition of the dyestuff agent is as follows.

45% pure white sugar, 35% purified salt, 13% sodium L-glutamate (flavor enhancer), 45% flavor seasoning (purified salt, sodium L-glutamate, corn starch, whitening, beef flavor base), 1.5% 0.8% of oleoresin paprika, 1% of pepper powder, 0.2% of complex phosphate (sodium polyphosphate, sodium metaphosphate, sodium pyrophosphate)

The poultice comprising the above ingredients is uniformly infiltrated into the meat and allowed to permeate (step S2).

[Aging stage of chicken meat]

The dated products are stored in a refrigerator (0 to 5 ° C) and aged. The aging time is 24 to 36 hours (Step S3).

[Powder penetration step]

After the aged broth is cut again to be, for example, 14 pieces, the broth comprising the following components is evenly infiltrated into the broth (step S4). That is, a baker's powder consisting of powder of 87% of wheat flour, 7% of white sugar, 2% of Oregano Hall, 1.5% of purified salt, 1.5% of sodium L-glutamate (flavor enhancer), 0.8% of oleoresin paprika and 0.2% To infiltrate into the meat.

[Brown rice Roasting  And crushing step]

A predetermined amount of brown rice is contained in a high-temperature kettle, heated (poured) by heating for a predetermined period of time, taken out, and finely crushed to a size of 2 mm or less by a pulverizer (step S5).

The term "pumping" as used herein refers to a process of putting in a high-temperature and high-pressure kettle, heating and compressing the mixture at a suitable temperature and atmospheric pressure, thereby roasting the mixture into a crispy baked brown rice. The rice is ground and pulverized to a size of 2 mm or less.

As is well known, dietary fiber in brown rice is effective in dieting by allowing sugar to be absorbed slowly, preventing constipation, preventing arteriosclerosis, preventing aging (water soluble and insoluble dietary fiber are all included in the constipation, and rice bran layer and embryo It is effective for atherosclerosis and aging prevention because it is rich in linoleic acid) and is rich in nutrition.

It is a healthy diet made from brown rice and many people are used for food or health food and it is widely spread to heal diseases or to maintain health. It is a remarkable thing that such a brown rice phenomenon is applied to chicken.

[Chicken meat] Bake  Grill mounting stage]

 Fourteen pieces of the chicken meat deeply impregnated with the baked powder are placed on the bake grill in the oven in order and at predetermined intervals (step S6).

[Brown rice The  Supply step]

A predetermined amount, for example, 50 g of the roasted brown rice crumbs is uniformly applied to 14 pieces of chicken meat mounted on a baking grill in an oven (step S7).

[Expression solution injection step]

The drinking water, that is, the drinking water, is sprayed by the sprayer so that the brown rice is wetted with the brown rice (step S8). The reason is that when the chicken is finally baked, the brown rice flavor becomes the optimal texture. That is, by spraying the formula solution onto the brown rice cake, the brown rice cake is moistened with moisture. Without this step, brown rice can not be consumed because it is burned.

It goes without saying that, in this step, a herbal solution, a lemon solution, or the like may be added to the formula solution to be sprayed. Alternatively, the herb or lemon may be immersed in the formula solution and then sprayed. Alternatively, the solution to be sprayed in the above formula solution spraying step may be a low-concentration saline solution as the case may be.

[Heating step]

And the mixture is heated at a high temperature of about 210 DEG C for 12 minutes to 13 minutes in an oven (step S9).

It is the best time for chickens to ripe enough, at the same time not to burn brown rice, and to dry only water. It is the best time to get through trial and error of hundreds of times.

When the time is 12 to 13 minutes, the moisture permeated to brown rice cake is moderately dried to optimize the crunchy texture and also to optimally bake the meat.

[Offering step]

Finally, the brownish appearance of the outer surface of the chicken becomes crunchy, and the meat is properly baked (step S10). As a result, the chicken is taken out to provide a brown rice baked chicken with excellent nutrition and texture.

[ Example ]

Next, an embodiment of the present invention will be described.

[ Example  One]

First, raw meat was fresh, free from foreign substances, fresh, fresh, and was not irritated by the livestock processing method.

The cut size was cut into approximately 8 pieces.

In the next step, the chopped chicken meat was subjected to tumbling in a baking-proof agent to be dirty. The ingredient composition of the dyestuff agent is 45% of pure white sugar, 35% of purified salt, 13% of sodium L-glutamate (flavor enhancer), 45% of taste flavor (purified salt, sodium L-glutamate, corn starch, (1.5% of powder, 0.5% of flavor enhancer, 0.8% of oleoresin paprika, 1% of pepper powder, 0.2% of complex phosphate (sodium polyphosphate, sodium metaphosphate and sodium pyrophosphate) Respectively.

As a next step, the dated product was immediately stored in a refrigerator (3 ° C) and the aging time was 28 hours.

As a next step, the aged cullet is again cut to, for example, 14 pieces, and then the baking powder of the following ingredients is evenly infiltrated into the meat. In other words, baked powder consisting of 87% of wheat flour, 7% of white sugar, 2% of Oregano Hall, 1.5% of purified salt, 1.5% of sodium L-glutamate (flavor enhancer), 0.8% of oleoresin paprika and 0.2% Impregnated and permeated.

In the next step, a predetermined amount of brown rice was placed in a high-temperature kettle, heated for a predetermined time to be pumped (roasted), taken out and finely ground to a size of 2 mm or less by a pulverizer.

As a next step, 14 pieces of chicken meat deeply imbibed with baked powder were placed in order in a baking grill in an oven at regular intervals.

In the next step, the roasted and ground brown rice powder (50 g) was uniformly applied to 14 pieces of chicken placed in a baking grill in an oven and sprayed so as to adhere to the meat.

As a next step, the broth was sprayed with a sprayer so that the brown rice was wetted with the broth. This is to ensure that brown rice is finally baked and the brown rice flavor is the best texture. Without this step, brown rice can not be consumed because it is not consumed.

As the next step, it was heated in an oven at 210 DEG C for 12 minutes 30 seconds.

As a final step, the appearance of brown rice on the outer surface of the chicken was crunchy, and the meat was properly baked. As a result, the chicken was taken out of the oven, and the brown rice baked chicken having excellent nutrition and texture was taken out and provided.

[compare Example  One]

First, raw meat was fresh, free from foreign substances, fresh, fresh, and was not irritated by the livestock processing method.

The cut size was cut into approximately 8 pieces.

In the next step, the chopped chicken meat was subjected to tumbling in a baking-proof agent to be dirty. The ingredient composition of the dyestuff agent is 45% of pure white sugar, 35% of purified salt, 13% of sodium L-glutamate (flavor enhancer), 45% of taste flavor (purified salt, sodium L-glutamate, corn starch, (1.5% of powder, 0.5% of flavor enhancer, 0.8% of oleoresin paprika, 1% of pepper powder, 0.2% of complex phosphate (sodium polyphosphate, sodium metaphosphate and sodium pyrophosphate) Respectively.

As a next step, the dated product was immediately stored in a refrigerator (3 ° C) and the aging time was 28 hours.

As a next step, the aged cullet is again cut to, for example, 14 pieces, and then the baking powder of the following ingredients is evenly infiltrated into the meat. In other words, baked powder consisting of 87% of wheat flour, 7% of white sugar, 2% of Oregano Hall, 1.5% of purified salt, 1.5% of sodium L-glutamate (flavor enhancer), 0.8% of oleoresin paprika and 0.2% Impregnated and permeated.

In the next step, a predetermined amount of brown rice was placed in a high-temperature kettle, heated for a predetermined time to be pumped (roasted), taken out and finely ground to a size of 2 mm or less by a pulverizer.

As a next step, 14 pieces of chicken meat deeply imbibed with baked powder were placed in order in a baking grill in an oven at regular intervals.

In the next step, the roasted and ground brown rice powder (50 g) was uniformly applied to 14 pieces of chicken placed in a baking grill in an oven and sprayed so as to adhere to the meat.

Unlike Example 1, no formula solution was sprayed.

As the next step, it was heated in an oven at 210 DEG C for 12 minutes 30 seconds.

As a final step, chicken meat on the oven was adequately baked, but the brownish appearance of the outer surface of the chicken was overcooked and almost burned out, making it unsuitable for eating.

[compare Example  2]

First, raw meat was fresh, free from foreign substances, fresh, fresh, and was not irritated by the livestock processing method.

The cut size was cut into approximately 8 pieces.

In the next step, the chopped chicken meat was subjected to tumbling in a baking-proof agent to be dirty. The ingredient composition of the dyestuff agent is 45% of pure white sugar, 35% of purified salt, 13% of sodium L-glutamate (flavor enhancer), 45% of taste flavor (purified salt, sodium L-glutamate, corn starch, (1.5% of powder, 0.5% of flavor enhancer, 0.8% of oleoresin paprika, 1% of pepper powder, 0.2% of complex phosphate (sodium polyphosphate, sodium metaphosphate and sodium pyrophosphate) Respectively.

As a next step, the dated product was immediately stored in a refrigerator (3 ° C) and the aging time was 28 hours.

As a next step, the aged cullet is again cut to, for example, 14 pieces, and then the baking powder of the following ingredients is evenly infiltrated into the meat. In other words, baked powder consisting of 87% of wheat flour, 7% of white sugar, 2% of Oregano Hall, 1.5% of purified salt, 1.5% of sodium L-glutamate (flavor enhancer), 0.8% of oleoresin paprika and 0.2% Impregnated and permeated.

In the next step, a predetermined amount of brown rice was placed in a high-temperature kettle, heated for a predetermined time to be pumped (roasted), taken out and finely ground to a size of 2 mm or less by a pulverizer.

As a next step, 14 pieces of chicken meat deeply imbibed with baked powder were placed in order in a baking grill in an oven at regular intervals.

In the next step, the roasted and ground brown rice powder (50 g) was uniformly applied to 14 pieces of chicken placed in a baking grill in an oven and sprayed so as to adhere to the meat.

As a next step, the broth was sprayed with a sprayer so that the brown rice was wetted with the broth.

As a next step, the heating time was shortened in the oven at 210 캜 high temperature, unlike in Example 1, and heated for 11 minutes.

As a final step, the meat on the oven was baked to a lesser degree, and the outer appearance of the chicken on the outer surface was not crunchy as in Example 1, but was somewhat moist and less dry, Respectively.

[compare Example  3]

First, raw meat was fresh, free from foreign substances, fresh, fresh, and was not irritated by the livestock processing method.

The cut size was cut into approximately 8 pieces.

In the next step, the chopped chicken meat was subjected to tumbling in a baking-proof agent to be dirty. The ingredient composition of the dyestuff agent is 45% of pure white sugar, 35% of purified salt, 13% of sodium L-glutamate (flavor enhancer), 45% of taste flavor (purified salt, sodium L-glutamate, corn starch, (1.5% of powder, 0.5% of flavor enhancer, 0.8% of oleoresin paprika, 1% of pepper powder, 0.2% of complex phosphate (sodium polyphosphate, sodium metaphosphate and sodium pyrophosphate) Respectively.

As a next step, the dated product was immediately stored in a refrigerator (3 ° C) and the aging time was 28 hours.

As a next step, the aged cullet is again cut to, for example, 14 pieces, and then the baking powder of the following ingredients is evenly infiltrated into the meat. In other words, baked powder consisting of 87% of wheat flour, 7% of white sugar, 2% of Oregano Hall, 1.5% of purified salt, 1.5% of sodium L-glutamate (flavor enhancer), 0.8% of oleoresin paprika and 0.2% Impregnated and permeated.

In the next step, a predetermined amount of brown rice was placed in a high-temperature kettle, heated for a predetermined time to be pumped (roasted), taken out and finely ground to a size of 2 mm or less by a pulverizer.

As a next step, 14 pieces of chicken meat deeply imbibed with baked powder were placed in order in a baking grill in an oven at regular intervals.

In the next step, the roasted and ground brown rice powder (50 g) was uniformly applied to 14 pieces of chicken placed in a baking grill in an oven and sprayed so as to adhere to the meat.

As a next step, the broth was sprayed with a sprayer so that the brown rice was wetted with the broth.

As a next step, the heating time was increased at a high temperature of 210 DEG C in an oven, unlike in Example 1, and the heating was continued for a longer time for 15 minutes.

As a final step, the meat on the oven was baked to an excessive degree, and the brown rice on the outer surface of the chicken was not crunchy as in Example 1 but was very burned and unsuitable for eating.

Comparing the results of Example 1 and Comparative Examples 1 to 3, the most favorable results were obtained in Example 1, and Comparative Examples 1 to 3 were unsuitable for eating.

[conclusion]

According to the cooking method of the baked chicken using the brown rice of the present invention, not only growing children, but also young and old can eat crunchy chicken with abundant nutrition and texture of brown rice. The intake of various beneficial nutritional components of brown rice that is sprayed on the surface of chicken at the time of eating can solve the nutritional imbalance, and at the same time, the weight gain due to the intake of chicken, and the blood cholesterol and lipid can be reduced.

Claims (3)

A cutting step in which the meat is cut into a predetermined size;
A step of tumbling the chopped meat into a bake dough, so that the dough is uniformly infiltrated into the meat;
Fermentation of fermented broiler at 0 ~ 5 ℃ for 24 ~ 36 hours and aging;
Bake powder infiltration step in which the aged broth is cut again to be, for example, 14 pieces, and the broth is evenly infiltrated with the baking powder;
A brown rice roasting and grinding step of receiving a predetermined amount of brown rice in a high-temperature kettle, pumping (roasting) by heating for a predetermined period of time, drawing and finely grinding it to a size of 2 mm or less with a grinder;
A grill mounting step of placing 14 pieces of the chicken meat deeply impregnated with the baking powder in order in a bake grill in an oven at regular intervals;
A predetermined amount of the brown rice powder thus ground by roasting was applied uniformly to 14 pieces of chicken meat placed on a baking grill in an oven,
A step of spraying the solution with a sprayer so that the brown rice is wetted by the brown rice powder;
Heating in an oven at a high temperature of about < RTI ID = 0.0 > 210 C < / RTI > for 12 minutes to 13 minutes; And
A provision step of finally providing a brown rice baked chicken having a crunchy brownish appearance on the outer surface of the chicken, an adequate baking of chicken meat, and excellent nutrition and crunchy texture;
Wherein the baked chicken is cooked using a brown rice. The method according to claim 1,
Wherein the formula solution injected in the formula solution injection step is a herbal solution or a lemon solution. The method according to claim 1,
Wherein the formula solution sprayed in the formula solution spraying step is a low-concentration saline solution.

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