KR20180027322A - Manufacturing Method of pot cover Chicken cuisine - Google Patents

Abstract

The present invention relates to a method of manufacturing a pot lid chicken cuisine. The present invention includes: a step of washing and treating chicken; a step of making meat stock by mixing Kalopanax septemlobus, licorice, and Acanthopanax senticosus with water and boiling the mixture at 150-200°C for 3-5 hours; a step of making a seasoning sauce by mixing red chili peppers, Cheongyang red pepper powder, general red pepper powder, minced garlic, cabbages, potatoes, and dried red chili peppers; a step of boiling a mixture, made by mixing 100 parts by weight of the chicken with 130-170 parts by weight of the meat stock of the second step, in a container at 120-170°C for 7-12 minutes; and a step of mixing the seasoning sauce of the third step with the meat stock and chicken of the fourth step and boiling the mixture in a metal pot at 130-180°C for 10-15 minutes. As such, the present invention is capable of providing a chicken cuisine containing tasty soup with a spicy flavor by quickly heating chicken through a metal pot lid and adding medicinal herbs such as Acanthopanax senticosus and Cheongyang red pepper powder.

Description

{Manufacturing Method of Pot Cover Chicken cuisine}

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method of manufacturing a cooked lid chicken dish, and more particularly, to a method of manufacturing a cooked lid chicken dish that can give a different flavor to a conventional chicken dish.

Generally, chicken is the most commonly consumed meat with pork and beef, and is popularly used as a refreshing food using chicken such as Samgyetang and Baeksook in summer.

Chicken is characterized by thin and thin muscle fibers rather than beef. Because fat is not mixed with muscle fiber like beef, taste is easy and digestion and absorption are good. Amino acid constituting chicken is essential amino acid such as methionine and lysine, It is rich in nutrients such as calcium, phosphorus, thiamine, riboflavin and niacin, retinol and unsaturated fatty acids which are converted into vitamins in the body. It has excellent effects on skin beauty and osteoporosis. It contains protein, It is known as an excellent nutritional formula that has the effect of protecting the liver and alleviating muscle atrophy, fatigue, and vision loss caused by liver dysfunction.

Chicken meat is divided into white and red meat depending on the area. Breasts are white, light and white, and legs are red and have a unique flavor. It is suitable for stamina and is useful as a health food for restoring physical strength and preventing adult diseases.

However, since chicken meat contains a large amount of cholesterol and fat in chicken meat, skin, and chicken fat, it has a disadvantage that it acts as a health inhibitory factor, which causes a burden on hypertension, atherosclerosis, and cardiovascular patients. Normally, In a variety of ways, such as frying, firing, boiling, or steaming, in which flavor is altered and hygiene and health problems are caused.

Among the recipes of chicken, fried chicken is a kind of fried chicken, which is fried in oil. It is especially popular with younger people. However, since it is fried in oil during cooking process, excessive intake of fat from chicken and oil leads to problems such as obesity and accumulation of cholesterol have.

It is difficult to cook easily at home because it requires cooked time for a certain time, and it is difficult to cook it at home because it is cooked by adding raw ginseng, jujube, glutinous rice, etc. to raw chicken without seasoning, Of the fat is not sufficiently removed, high calorie and cholesterol content, and due to its tasteless taste may be reluctant to consume.

Samgyetang is a Korean traditional recipe that puts ginseng in a chicken, and Samgyetang also requires a lot of cooking time. Also, when various kinds of herb medicines having different properties are added at the same time, The flavor of the food was too strong to be consumed frequently.

Accordingly, there is a continuing need to develop a chicken dish that satisfies the taste of consumers who are tired of traditional chicken dishes and improves the taste and nutrition of the chicken by eliminating cholesterol accumulation and sensory tastes in the body.

In order to meet such a necessity, Korean Patent Registration No. 0815375 discloses a method of adding chicken, hwanggi, kokyougipi, sri lily, persimmon, oak, liquorice and licorice to chicken, heating it with water, cooling the fat, The process of removing water and replenishing water is repeated three to five times, and the method of manufacturing a chicken dumbbell bath for filtering and sterilizing the same is disclosed.

According to the above publication, various minerals and natural salts are added due to the herb composition, so that it is possible to drink without any salt, and it is possible to feel the light taste by removing the fat, and the herbal ingredients are harmonized, Effect.

However, in the above-mentioned invention, since the herbal medicine materials are so much entered, the taste and flavor inherent in the herbal medicine materials are strong and the texture is lowered, and the filtrate is consumed, so that the useful ingredient remaining in the chicken meat portion is abandoned. Because the process is repeated several times, it takes a lot of cooking time and it is not easy for ordinary consumers to cook.

Korean Patent Registration No. 0891644 also discloses a method for preparing a chicken broth by adding chopped chicken, pepper and chopped ginger to the broth and then aging the broth. Chinese cabbage, red pepper and red pepper are added and they are matured in the second stage and they are mixed with water and herb medicinal materials such as gojiwoogi, There is disclosed a method for manufacturing a chicken meat soup made by adding soy sauce obtained by heating glutinous rice powder to the second aged chicken and heating it.

The above-mentioned invention provides an effect of adding functionalities to a chicken meat soup by adding an oriental medicinal ingredient, but it is difficult to prepare the ingredients, and the salty taste of the salt, the sweetness of the syrup, the hot spicy taste of the hot pepper The bitterness of herbal medicines is not harmonized and the degree of preference is lowered, and there is still a limitation in satisfying the diverse and demanding taste of modern people.

Korean Patent Publication No. 2016-0069757 Korean Patent Publication No. 2016-0052831

SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a method of manufacturing a cooked lid chicken dish that is free from the odor of chicken and provides fresh, soft meat quality.

In addition, it is intended to provide a method of manufacturing a cooked lid chicken dish by mixing ingredients such as yanggi, lunisan, licorice and the like to increase the specific gravity of red pepper powder and to feel an overcooked taste.

In order to accomplish the above object, the present invention provides a method for producing chicken meat, comprising the steps of washing and polishing chicken meat, mixing rice, liquorice, and garlic with water, boiling the meat at 150 to 200 ° C. for about 3 to 5 hours, A step of preparing a sauce made by mixing red pepper powder, chopped garlic, onion, cabbage, potato and dried red pepper, and 130-170 parts by weight of broth of the above step on the basis of 100 parts by weight of chicken of the above step, And mixing the meat sauce of the above step and the chicken meat and the broth of the fourth step into a fermenter and boiling at a temperature of 130 to 180 ° C for 10 to 15 minutes. will be.

Also, the above step is characterized in that 15-20 parts by weight of sulfur, 12-15 parts by weight of licorice, and 25-35 parts by weight of persimmon are based on 100 parts by weight of water.

Also, the above step may include 30 to 100 parts by weight of common red pepper powder, 15 to 20 parts by weight of red pepper powder, 5 to 10 parts by weight of chopped garlic, 10 to 20 parts by weight of onion, 10 to 15 parts by weight of cabbage, 15 to 25 parts by weight and dried chili powder 5 to 10 parts by weight.

In this step, the sauce is aged at a temperature of 5 to 15 degrees for 20 to 28 hours.

Accordingly, the present invention utilizes a cast iron lid, so that chicken meat is quickly cooked in a short time, so that the meat quality is smooth and the specific gravity of the kochujang is low, while the weight of the red pepper powder is high to make the whole chicken feel tasty and refreshing taste of broth It is effective to provide cooking.

1 is a flow chart of a method of manufacturing a cooked chicken dish according to the present invention.

Hereinafter, a method of manufacturing a chicken dish according to the present invention will be described with reference to the drawings. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a flow chart of a method of manufacturing a cooked chicken dish according to the present invention.

The first step is to wash and trim the chicken. (First step)

In the first step, a non-edible portion such as a chicken's head, hair, chicken feet, sand bags, and the like is removed and cleaned to prepare a chicken. The chicken can be used as a whole, And disassembled into several pieces for convenience of ingestion.

The chicken meat is preferably mixed with collagen powder and dietary fiber. The collagen powder and the dietary fiber may be prepared by mixing 96 to 98 parts by weight of chicken, 1 to 2 parts by weight of collagen powder and 1 to 2 parts by weight of dietary fiber, . An example of such a dietary fiber is wheat fiber. Therefore, it can have an effect of preventing skin aging as well as nutrients beneficial to the human body.

The next step is to mix the hwanggi, licorice, and gooseberry with water and boil it at 150 ~ 200 ℃ for about 3 ~ 5 hours. (Second step)

Hereinafter, the efficacy of the medicinal herb, Huang Gui, Lycopersicon esculentum and Acanthopanax senticosus, used as the material of the second step will be described.

Hwanggi is a lot effective in the summer when a lot of sweat is eaten, and it is said that it works when the body is hungry and there is no energy.

Hwanggi excretes poison and excretes sodium out of the body. It helps diuretic work. It is also beneficial to patients with hyperhidrosis, which is very sweaty in the hands. It has a hemostatic effect and is good for hemorrhage. It also acts as a cure for chronic rheumatism. It is known as a useful material for symptoms.

Licorice is said to have licorice when it builds Chinese medicine from drugstore, so it is widely said that drug liquor is drug. In fact, licorice harmonizes the toxicity of all medicines and makes them appear efficacious. The efficacy of licorice is to relieve sore throat, relieve constipation, relieve muscular pain and nerve pain, improve atherosclerosis, improve vascular disease, improve detoxification and skin trouble, .

It is a plant belonging to the Araliaceae family. It is also called the Acanthoptera, and it lives in the deep mountains of the Korean Peninsula, Japan and China.

The Oga Hanja (Chinese cabbage) is a kind of food with five spices like the wild ginseng. The palm-like leaves resemble those of ginseng and wild ginseng. The ecological characteristics of the leaves are similar to those of the ginseng-rich soil. It is called 'second ginseng' which means that it has a medicinal effect which exceeds that of ginseng because its shape and characteristics are similar to that of woody ginseng, but it is called 'second ginseng'. It gives vitality to body functions, 'Is also called.

The ingredients having the above-mentioned effects are characterized by being a mixture of 15-20 parts by weight of sulfur, 12-15 parts by weight of licorice and 25-35 parts by weight of licorice, based on 100 parts by weight of water, of licorice, licorice and licorice. Here, the above-mentioned weight value is a result of many experiments and data.

By using water such as Hwanggi, licorice, and gooseberry as described above, it is possible to increase the flavor of chicken and broth, because it catches the unique taste of chicken and brings the sweet taste of licorice.

Therefore, it is possible to obtain an effect of removing the odor of the chicken chicken peculiar to the chicken frying pan and smelling the smell due to the fragrance by using Hwanggi, licorice, and garlic.

Therefore, by using the above-mentioned materials, not only harmony with taste and aroma with chicken, but also rich nutritional value can be enjoyed.

The next step is to make a sauce made by mixing red pepper paste, red pepper powder, chili powder, chopped garlic, onion, cabbage, potato and dried red pepper. (Third step)

In the third step, the composition ratio by weight of the sauce material is 30 to 100 parts by weight of common red pepper powder, 15 to 20 parts by weight of red pepper powder, 5 to 10 parts by weight of chopped garlic, 10 to 20 parts by weight of onion, 10 to 15 parts by weight of cabbage, 15 to 25 parts by weight of potatoes and 5 to 10 parts by weight of dried red pepper.

In this third step, the spicy taste can be controlled by adjusting the ratio of the red pepper powder to the general red pepper powder. For example, assuming that Cheongyang red pepper powder is 1, the ratio of common red pepper powder is 1: 0.3 ~ 0.5, very hot, 1: 0.5 ~ 0.8, and medium taste is 1: 0.8 ~ will be.

Therefore, it is advantageous that customers can order chicken dishes such as chicken stir fry, etc. in accordance with their preferences and preferences in general restaurants by controlling the ratio of Cheongyang red pepper and common red pepper as described above.

Hereinafter, the numerical range of each weight part of the above materials will be described.

When the content of kojukjang is less than 15 parts by weight, it is difficult to produce a spicy taste, and when it is more than 20 parts by weight, it is difficult to enjoy the unique taste of the chicken frying pan.

Therefore, the feature of the chicken fried rice according to the present invention is that, unlike the conventional chicken fried chicken, it does not contain a lot of red pepper paste when compared with red pepper powder, so that it can produce a refreshing soup taste and a crisp taste.

When the amount of the ground garlic is less than 5 parts by weight, there is no addition effect. When the amount of the garlic is more than 10 parts by weight, the garlic may become too fragrant.

When the amount of the onion is less than 10 parts by weight, the effect of the onion is not shown because the effect of addition is small. When the amount of the onion is more than 20 parts by weight, the effect of other materials is deteriorated due to excessive addition.

If the amount of the potato is less than 15 parts by weight, the addition effect is insufficient and the true taste of the potato can not be sensed properly. If the amount exceeds 25 parts by weight, the protein and starch which are the main nutrients of the potato are excessively excessive and the flavor of the chicken stir- It is difficult.

When the cabbage is used in an amount exceeding 15 parts by weight, the unique flavor of the cabbage is enhanced. If the cabbage is used in an amount of less than 10 parts by weight, the effect to be achieved by the preparation of the chicken frying pan according to the present invention can not be obtained.

The dried red pepper is 5 to 10 parts by weight, which is the result of many experiments and data, as well as a weight part for the preparation of a typical chicken stir-fry.

The sauce of the third step completed in this way is characterized in that it is aged at a room temperature of 5 to 15 ° C for 20 to 28 hours.

The optimum temperature for aging at a temperature of 5 to 15 ° C. This is the result of many aging and fermentation data and experimental data. If the aging time is less than 20 hours, the aging effect can not be expected. If the aging time exceeds 28 hours, the taste of the sauce can be changed. That is, the most preferable aging time is 24 hours.

Therefore, the sauce seasoned at the above temperature and time is most suitable for use in the preparation of the cooked chicken dishes according to the present invention.

The thus prepared sauce sauce of the present invention can also be used in cooking chicken dishes such as chicken stir fry, chicken duck, chicken duck, chicken broth, etc. when cooking chicken in a home or a restaurant or the like will be.

Further, it is preferable to further include a step of adding the alcohol and the chili powder to the third step. The alcohol (alias of ethyl alcohol) helps remove the bad taste of the chicken and softens the meat quality of the chicken. It is effective to add 3 to 6 parts by weight based on 100 parts by weight of the sauce.

The chili powder is a mixture of refined glucose, soybean oil (100% imported) and polysorbate 80. It has a soft and clear color. It produces a spicy flavor and a pleasant smell when producing sauce. It gives. The chili powder is preferably added in an amount of 1 to 4 parts by weight based on 100 parts by weight of the sauce.

The weight range of the spirits and chili powder is the result of many experiments and data.

130 to 170 parts by weight of the broth of the second stage is put into a container on the basis of 100 parts by weight of the chicken of the first step, and the mixture is kneaded at a temperature of 120 to 170 ° C for 7 to 12 minutes. (Step 4)

In step 2, the chicken prepared in the first step is mixed with Chinese herbal medicine (omnivorous, dried gooseberry, licorice, etc.) and soup made with water and put in a container.

It is most preferable to add 130-170 parts by weight of the chicken water based on 100 parts by weight of the chicken, and it is most preferable that the broth is soaked in the container so as to slightly submerge the chicken.

The time (7 to 12 minutes) and the temperature (120 to 170 ° C.) of the fourth step are the most suitable time and temperature for all of the oil, impurities and debris of the chicken to be filtered or removed.

The sauce of the third stage and the chicken of the fourth stage and the broth are mixed and placed in an iron pot lid and boiled at a temperature of 130 to 180 ° C for 30 to 60 minutes. (Step 5)

The reason why the fermenter is used in the fifth step is that since the fermenter has a high thermal conductivity, the chicken can be uniformly cooked in a short period of time, and a lean meat having soft meat quality can be cooked.

At this time, the saucepan, chicken, and broth are put in a boiling state with the pot lid turned upside down toward the floor (ground).

When the boiling time is less than 30 minutes, the chicken and the seasoning are less likely to be cooked. If the cooking time is longer than 60 minutes, the soup is salted and the salty taste is obtained. The temperature of 130-180 ° C is the temperature at which the chicken is most ripe, resulting in a lot of accumulated data.

In addition, seafood such as octopus or octopus is prepared, and it is put in chicken dish which is almost cooked in a steaming pot. It is heated again to cook seafood so that it can be served to a dishwasher in a bowl such as a pot and served with seafood. .

Instead of fishing or octopus, you can also slice the pie and put it on the chicken dish to give it to the snackers.

The above-described chicken meat dish is substantially free from cholesterol and fat contained in chicken meat, husks, and chicken oil. Even if excessive intake of the food is taken, the inhibition of health by cholesterol and fat is prevented, And the taste of the chicken is improved by the addition of seafood such as octopus and octopus, so that it is possible to manufacture a chicken dish which is beneficial for health and can provide excellent flavor.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, it should be understood that the present invention is not limited to the following examples.

[ Example  One]

First, chicken meat cut to a proper size was thoroughly washed. Then, 45 weight parts of sea mustard, 30 weight parts of sulfur and 25 weight parts of licorice were mixed in a container filled with the chicken, and the mixture was boiled for 4 hours at a temperature of 150 degrees to prepare broth.

The chicken and broth were placed in a steamer and boiled at 150 ° C for 10 minutes.

10 parts by weight of chopped garlic, 10 parts by weight of onion, 10 parts by weight of cabbage, 20 parts by weight of potatoes, 5 parts by weight of red pepper powder, 20 parts by weight of red pepper powder and 15 parts by weight of common red pepper powder were mixed to prepare a marinade. It was matured for 24 hours at a temperature of 0 ° C to make a marinade.

   Chicken, broth, and aged marinade were mixed and placed in a container with the lid turned upside down and boiled for 10 minutes at a temperature of 250 ° C.

[ Example  2]

First, chicken meat cut to a proper size was washed well. Then, 40 weight parts of cauliflower, 32 weight parts of sulfur, and 28 weight parts of licorice were mixed in a container filled with the chicken, and the mixture was boiled at 180 degrees for 4 hours to make broth.

The chicken and broth were placed in a steamer and boiled at 160 ° C for 10 minutes.

17 parts by weight of cornstarch, 6 parts by weight of chopped garlic, 12 parts by weight of onion, 11 parts by weight of cabbage, 20 parts by weight of potatoes, 6 parts by weight of red pepper, 20 parts by weight of red pepper powder and 8 parts by weight of common red pepper powder were mixed, Mature for 24 hours at a temperature of < RTI ID = 0.0 >

   Chicken, broth, and aged sauce were mixed and placed in an inverted pot lid and boiled at 250 ° C for 10 minutes to complete the chicken ribs.

[ Comparative Example ]

In Example 1, broth was prepared without using cucumber, hwanggi, and licorice, and the specific gravity of kochujang was increased and the specific gravity of red pepper powder and red pepper powder was relatively reduced.

[Sensory Evaluation]

 The chicken dishes cooked in Examples 1 and 2 and Comparative Example above were taken for 20 sensual agents and 20 ordinary people and then the taste of tang broth (strong, ) Were evaluated by the 5-point scaling method, and the results are shown in Table 1.

(Evaluation standard: 5: very good, 4: good, 3: moderate, 2: poor, 1: very poor)

     Example 1      Example 2      Comparative Example A thick taste of red pepper powder       4.7       4.8      4.0  A cool taste of soup       4.8       4.9      3.0  The sweet taste of soup       4.6       4.8      3.5   Chicken smell       4.6       4.7      4.0

As shown in Table 1, the roasted chicken dishes of Examples 1 and 2 prepared by adding the herb medicine (licorice, yanggi, and gochujipa) according to the present invention were prepared in a chicken broth of Comparative Example in which relatively high amounts of Chinese medicine, Compared to that, it removes the strong taste of kochujang and the fishy smell of chicken, so that the soup is cleaner and cheerful and gives a cool taste.

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. It is to be understood that the form also belongs to the scope of the present invention.

Claims (3)

1. A method of manufacturing a cooked chicken dish,
A first step of washing and refining the chicken, mixing 96 to 98 parts by weight of the washed and cleaned chicken with 1 to 2 parts by weight of collagen powder and 1 to 2 parts by weight of wheat fiber;
A second step of mixing the fermented liquorice, licorice, and garlic with water and boiling at 150 to 200 ° C for about 3 to 5 hours to produce broth;
3 to 6 parts by weight of spirits are added to 100 parts by weight of the sauce, and 3 to 6 parts by weight of spices are added to the safflower, and the mixture is stirred at 5 to 15 ° C for 20 to 28 hours. A third step of adding 1 to 4 parts by weight of charcoal powder composed of purified glucose, soybean oil and polysorbate 80;
A fourth step of putting 130-170 parts by weight of the broth prepared in the second step on the basis of 100 parts by weight of the chicken of the first step to a temperature of 120-170 ° C for 7-12 minutes;
A fifth stage in which chicken meat and broth of the fourth stage are put into an iron pot lid which is turned upside down so as to face the bottom and then boiled for 30 to 60 minutes at a temperature of 130 to 180 ° C by mixing the sauce of the third stage, , ≪ / RTI &
Wherein the spicy taste can be controlled by controlling the ratio of the red pepper powder to the common red pepper powder in the third step.
The method according to claim 1,
Wherein the second stage comprises 15-20 parts by weight of an emerald period, 12-15 parts by weight of a licorice, and 25-35 parts by weight of a persimmon hull, based on 100 parts by weight of water.
The method according to claim 1,
In the third step, 30 to 100 parts by weight of common red pepper powder, 15 to 20 parts by weight of red pepper powder, 5 to 10 parts by weight of chopped garlic, 10 to 20 parts by weight of onion, 10 to 15 parts by weight of cabbage, 15 to 25 parts by weight and dried pepper 5 to 10 parts by weight.

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