KR20170119899A - Method for cooking cheese chicken and Cheese chicken cooked by the method - Google Patents

Abstract

The present invention relates to a process for producing cheese and a cheese made by the process. The method for producing cheese chicken includes a cutting step of removing and cutting the shell of the raw chicken; A first dipping step of washing the cut chicken and applying a frying powder; A first frying step of frying the finished product after the primary dipping step; A cheese laminating step of laminating the cheese on the fried chicken obtained through the first frying step; A cheese dipping step of applying a frying powder to the surface of the cheese layer formed through the cheese laminating step; And a secondary frying step in which the resultant of the secondary dipping step is oiled and fried again.
In the cheese chicken of the present invention as described above, cheese is applied to the chicken removed from the skin, and there is almost no saturated fatty acid or cholesterol ingredient. Instead, the taste and nutritional content of the cheese are intact, It is easy to digestion and absorption. It is rich in calcium and protein as well as minerals, vitamins A and B2. It can help the growth and development of children. Also, by the action of amino acid methionine contained in cheese, It is also suitable as an adult dish because it has a decomposition ability and can significantly reduce the occurrence of hangover.

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cheese chicken,

The present invention relates to a process for producing cheese and a cheese made by the process.

Compared to other meats such as pork, chicken has a high content of protein and essential fatty acids, relatively low in fat and calories, relatively low in price and easily available, and is a favorite food of diverse people across the ages .

In addition, such chicken meat is soft, chewy and easy to digest, and has a soft flavor, so that it is excellent in harmony with other spices and foods.

Chicken fried chicken is one of the representative foods using chicken. The chicken fry is made by cutting off the raw chicken, washing it thoroughly, putting it in a frying pan, and putting it in heated oil. However, there was a desire that the chicken skin was attached to the chicken fry which was cooked through the above process.

As is well known, chicken skin contains a large amount of saturated fatty acids and cholesterol. These saturated fatty acids and cholesterol cause obesity and various adult diseases. If you eat a lot of fried chicken, you can be exposed to cardiovascular disease.

In order to solve such a problem, a chicken cooking method in which a chicken skin has been removed through a domestic patent application No. 10-2006-0073901 (hereinafter referred to as a prior invention) has been proposed.

The chicken cooking method disclosed in the above-mentioned prior art includes a step 1 for cutting and then washing the raw chicken, a step 2 for removing the shell of the washed chicken by water pressure and hand, and a step for applying the wheat flour and starch to the chicken , And 4 stages of frying the chicken after 3 stages.

However, the above-mentioned conventional chicken cooking method does not have other characteristics except that it only removes the saturated fatty acid and the cholesterol component, and flakes the chicken with its husk removed. The bad ingredients are removed, but they do not provide the flavor of the chicken fry.

Especially, it has a disadvantage that the texture is not good and the taste of chewing is like a chicken breast (regardless of the region as a whole). Because it is not watery or sticky, it is difficult to swallow softly in the case of a child or an elderly person, and it is easy to make a neck.

The present invention has been made to solve the above problems, and it is an object of the present invention to provide a chicken having a husk removed and having little saturated fatty acid or cholesterol content, instead of being filled with cheese taste and nutrients, It is easy for digestion and absorption by juveniles. It is rich in calcium and protein as well as minerals, vitamins A and B2. It can help the growth and development of children. Also it can be used by the action of amino acid methionine The present invention has an object of providing a cheese chicken suitable for adult use and a method for producing such cheese chicken.

In order to accomplish the above object, the present invention provides a method for producing cheese chicken, comprising: a shell removing step of removing the prepared chicken shell; A cutting step of chopping the raw chicken in a state in which the bark is removed; Washing the raw chicken after the cutting step to remove unnecessary parts and washing the raw chicken; A first dipping step of applying a frying powder to the surface of the raw chicken after the washing step; A first frying step of frying the resulting product in the oil after the primary dipping step; A cheese laminating step of laminating cheese on the surface of the fried chicken obtained through the first frying step; A quenching step of cooling the fried chicken finished with the cheese laminating step to a temperature of 5 DEG C or lower; A second dredging step of re-applying the frying powder to the surface of the cheese layer after the quenching step; And a second frying step in which the resulting product after completion of the secondary dipping step is put into oil and fried again.

According to another aspect of the present invention, there is provided a method of manufacturing a cheese chicken, the method comprising: cutting a prepared chicken to a desired size; Washing the raw chicken after the cutting step to remove unnecessary parts and washing the raw chicken; A first dipping step of applying a frying powder to the surface of the raw chicken after the washing step; A first frying step of frying the resulting product in the oil after the primary dipping step; A peel removing step of removing the peel after removing the fried chicken obtained from the first frying step from the oil; A cheese laminating step of laminating the fried chicken in a state in which the skin is removed, the cheese being laminated; A quenching step of cooling the fried chicken finished with the cheese laminating step to a temperature of 5 DEG C or lower; A second dredging step of re-applying the frying powder to the surface of the cheese layer after the quenching step; And a second frying step of putting the resultant of the second dipping step into oil and frying it again.

In order to achieve the above object, the cheese chicken of the present invention comprises: a shell removing step of peeling off the prepared chicken; A cutting step of chopping the raw chicken in a state in which the bark is removed; Washing the raw chicken after the cutting step to remove unnecessary parts and washing the raw chicken; A first dipping step of applying a frying powder to the surface of the raw chicken after the washing step; A first frying step of frying the resulting product in the oil after the primary dipping step; A cheese laminating step of laminating cheese on the surface of the fried chicken obtained through the first frying step; A quenching step of cooling the fried chicken finished with the cheese laminating step to a temperature of 5 DEG C or lower; A second dredging step of re-applying the frying powder to the surface of the cheese layer after the quenching step; And a secondary frying step in which the resultant finished with the secondary dipping step is put into oil and fried again.

In order to achieve the above object, a cheese chicken of the present invention comprises: a cutting step of cutting a raw chicken prepared by cutting a raw chicken into desired sizes; Washing the raw chicken after the cutting step to remove unnecessary parts and washing the raw chicken; A first dipping step of applying a frying powder to the surface of the raw chicken after the washing step; A first frying step of frying the resulting product in the oil after the primary dipping step; A peel removing step of removing the peel after removing the fried chicken obtained from the first frying step from the oil; A cheese laminating step of laminating the fried chicken in a state in which the skin is removed, the cheese being laminated; A quenching step of cooling the fried chicken finished with the cheese laminating step to a temperature of 5 DEG C or lower; A second dredging step of re-applying the frying powder to the surface of the cheese layer after the quenching step; And a second frying step in which the resultant product after the completion of the secondary dipping step is put into oil and fried again.

In the cheese chicken of the present invention as described above, cheese is applied to the chicken removed from the skin, and there is almost no saturated fatty acid or cholesterol ingredient. Instead, the taste and nutritional content of the cheese are intact, It is easy to digestion and absorption. It is rich in calcium and protein as well as minerals, vitamins A and B2. It can help the growth and development of children. And it can also help the growth and development of children. Also, by the action of methionine, The ability to have a hangover can be significantly reduced, so it is also suitable for adult snacks.

1 is a block diagram for explaining a method of manufacturing a cheese chicken according to a first embodiment of the present invention.
FIG. 2 is a block diagram showing a method of manufacturing a cheese chicken according to a second embodiment of the present invention.

Hereinafter, one embodiment according to the present invention will be described in detail with reference to the accompanying drawings.

Basically, the cheese chicken according to the present invention is made by applying cheese to remove chickens' skin to remove cholesterol and saturated fatty acid components, as well as to greatly improve taste and flavor and to increase nourishing ingredients.

1 is a block diagram for explaining a method of manufacturing a cheese chicken according to a first embodiment of the present invention.

As shown in the figure, the method for manufacturing cheese chicken according to the first embodiment includes a shell removing step 100, a cutting step 102, a washing step 104, a first frying dipping step 106, A cheese frying step 108, a cheese licking step 110, a frying second dipping step 112, and a second frying step 114.

First, the shell removing step 100 is a step of peeling and removing the shell from the prepared chicken. In this description, the raw chicken is a semi-finished chicken which has been removed from the hair, feet and internal organs as well as the hair. For example, it is a chicken that is sold in a packaged state at a mart. The raw chicken sold at the mart is a material that can make chicken stir-fry or chicken ribs, for example, and the husks are not removed.

In any case, the skin removing step 100 according to this embodiment is a process of removing the skin from the subcutaneous layer of the raw chicken and includes a heat treatment step 100a and a peeling step 100b.

In the heat treatment step 100a, steam is added to the raw chicken, or the raw chicken is heated in the boiling water for a while. Thus, when the chicken is heated, the skin is spread from the subcutaneous layer. It is based on the principle that the shrinkage rate due to heat is different because the skin thickness of the subcutaneous layer is different from that of the skin. The heating time for heating the raw chicken is appropriately controlled according to the size of the chicken and the meat quality.

The peeling step (100b) is a step of physically peeling the peeled skin from the subcutaneous layer. The peeling step 100b is performed manually by an operator.

The subsequent cutting step 102 is a process of chopping off raw chicken in a state of removing the husks at a desired size. For example, the trunk, wings and legs to cut to a good size to eat. The cut size is in accordance with the usual method.

If the raw chicken is cut to a desired size through the cutting step 102, the raw chicken in the cut state is washed in water, and a washing step 104 is performed to clean blood, tendons or other unnecessary parts. If you want a boneless chicken, proceed with the process of spawning bone.

After the washing step 104, the first step of dipping the frying cloth 106 is continued. The frying first dipping step 106 is a process of applying the frying powder to the surface of the raw chicken that has been washed. As the above-mentioned frying powder, frying powder used in a general chicken restaurant can be used.

If the raw chicken in the cut state is evenly buried in the frying powder, it is put into boiling oil and the first frying step (108) is performed. The first frying step 108 is carried out at a temperature of 160 ° C to 185 ° C for 8 to 10 minutes as a chicken frying process. In fact, it is possible to reduce the time of the first frying step (108) because at least the outer surface of the live chicken is already ripe through the above-mentioned shell removal step (100). However, the frying time may vary depending on the size and meat quality of the chicken.

If the chicken is splashed through the first frying step 108, proceed to the cheese laminating step 110 to stack the cheese on the surface of the frying chicken. The cheese laminating step 110 is a process of forming a layer by adding cheese to the frying surface.

The cheese used may be in the form of a powder, or it may be in a liquid state contained in a container. Liquid state means fluid state.

To apply flour-based cheese, you can roll fried chicken over cheese flour as if you're wearing a frying pan with flattened cheese, or you can sprinkle cheese flour over fried chicken.

If the cheese is in a liquid state, the fried chicken is immersed in the cheese solution for a certain period of time. For example, it takes 5 seconds to 10 seconds to take out.

Followed by a quenching step (111). The quenching step 111 is a process in which the fried chicken coated with cheese is placed in a quenching device (for example, a freezer) and rapidly cooled until the surface temperature becomes 5 ° C or less. In fact, the cheese liquid in the liquid state is applied to the hot fried chicken, so that it can easily flow down, so it goes through the quenching step 111.

After the quenching step (111) is completed, the second step of dipping the fryer (112) continues. The fryer secondary dipping step 112 is a process of reapplying the frying powder to the outer surface of the cheese layer formed through the cheese laminating step 110. The manner of applying the frying powder is the same as the above-mentioned frying first stage dipping step (106). However, it is preferable that the thickness of the frying powder deposited at the second dipping step 112 is thicker than that at the first dipping step 106. [

If the second frying step (112) is completed, the second frying step (114) is carried out in which oil is fried and fried. The oil temperature at the second frying is 150 ° C or less and the frying time is 10 seconds to 30 seconds.

In fact, the chicken is properly ripened during the first frying step (108). Nevertheless, the reason for performing the second frying step 114 is to allow the cheese layer to melt and penetrate into the interior of the chicken. As the second frying step 114 proceeds, the taste and flavor of the cheese penetrates deeply into the inside of the chicken, and a crispy cheese layer may be left on the surface of the chicken.

When the second frying step (114) is completed, remove the cheese from the oil, remove the oil, and finish the whole process.

FIG. 2 is a block diagram showing a method of manufacturing a cheese chicken according to a second embodiment of the present invention.

The same reference numerals as those of the above-described reference numerals denote the same unit processes having the same contents, and a repeated description thereof will be omitted. The method for producing cheese chicken according to the second embodiment is characterized in that the chicken is peeled from the fried chicken once fried.

2, the method for manufacturing cheese chicken according to the second embodiment includes a cutting step 102, a washing step 104, a frying primary dipping step 106, a first frying step 108 A peel removing step 100, a cheese laminating step 110, a quenching step 111, a secondary dipping step 112 and a second frying step 114.

The cutting step 102 is a step of cutting out prepared chicken roots in a desired size. At this time, the raw chicken has a shell attached to it.

In addition, the washing step 104 is a process of washing off the raw chicken to remove the blood, and to wash away the other unnecessary parts. As in the first embodiment, when a bone-free cheese chicken is desired, the bone is extracted.

The frying first stage dipping step 106 is a process of applying the frying powder to the surface of the raw chicken after washing. At this time, the frying powder is applied to the skin surface of the raw chicken. The method of applying the frying powder to the raw chicken is according to a general method.

The following first frying step (108) is a step of putting the raw chicken buried with fried flour into oil and frying. The frying temperature at this time is from 160 ° C to 185 ° C, and the frying time can be from 9 minutes to 11 minutes. However, temperature and time may vary depending on the size and size of the chicken.

After the first frying step 108 is completed, a peel removing step 100 is performed.

The peel removing step 100 includes a peeling process 100b for removing the peel from the fried chicken after being fried. In fact, during the first frying step, the skin is spread from the subcutaneous layer. The first frying step corresponds to the above-mentioned heat treatment step (100a).

If the fried chicken having the skin removed through the skin removal step 100 is obtained, a cheese laminating step 110 in which the surface of the fried chicken is covered with cheese is stacked, a quenching step 111 and a frying second dipping step 112), and the second frying step (114) in order to complete the manufacturing process.

On the other hand, the cheese chicken according to the first and second embodiments has a feature that the husks are removed and cheese is applied as a result of the production process. Fried chicken, which is usually peeled off, is tasted and sour, which removes the cheese and improves the taste and nutrition of the fried chicken. It is very good as a nutritional ingredient, especially because the cheese contains the nutritional ingredients of cheese.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.

100: shell removing step 100a: heat treatment step
100b: peeling step 102: cutting step
104: washing step 106: frying lid first dipping step
108: first frying step 110: cheese licking step
111: quenching step 112: frying cloth secondary dipping step
114: Second frying step

Claims (5)

A skin removing step of removing the skin of the ready-to-live chicken;
A cutting step of chopping the raw chicken in a state in which the bark is removed;
Washing the raw chicken after the cutting step to remove unnecessary parts and washing the raw chicken;
A first dipping step of applying a frying powder to the surface of the raw chicken after the washing step;
A first frying step of frying the resulting product in the oil after the primary dipping step;
A cheese laminating step of laminating cheese on the surface of the fried chicken obtained through the first frying step;
A quenching step of cooling the fried chicken finished with the cheese laminating step to a temperature of 5 DEG C or lower;
A second dredging step of re-applying the frying powder to the surface of the cheese layer after the quenching step;
And a secondary frying step in which the resultant of the secondary dipping step is oiled and fried again. A cutting step of slicing the ready-to-live chicken to a desired size;
Washing the raw chicken after the cutting step to remove unnecessary parts and washing the raw chicken;
A first dipping step of applying a frying powder to the surface of the raw chicken after the washing step;
A first frying step of frying the resulting product in the oil after the primary dipping step;
A peel removing step of removing the peel after removing the fried chicken obtained from the first frying step from the oil;
A cheese laminating step of laminating the fried chicken in a state in which the skin is removed, the cheese being laminated;
A quenching step of cooling the fried chicken having undergone the cheese ladle step to a temperature of 5 DEG C or less;
A second dredging step of re-applying the frying powder to the surface of the cheese layer after the quenching step;
And a secondary frying step in which the resultant of the completion of the secondary dipping step is put into oil and fried again. The method according to claim 1,
Wherein the shell removal step comprises:
A heat treatment step of heating the raw chicken with steam or boiling water to cause the skin to spread from the subcutaneous layer of the chicken,
And a peeling step of peeling the peeled body through the heat treatment step. 3. The method according to claim 1 or 2,
Wherein the cheese steaming step comprises:
A step of spraying cheese powder on the surface of the fried chicken, or a step of immersing the fried chicken in the liquid cheese contained in the bowl. A cheese chicken prepared by the method of claim 1 or 2.

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