KR20180089739A - Manufacturing method of chicken for fried chicken and oven-baked chicken - Google Patents
Manufacturing method of chicken for fried chicken and oven-baked chicken Download PDFInfo
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- KR20180089739A KR20180089739A KR1020170014454A KR20170014454A KR20180089739A KR 20180089739 A KR20180089739 A KR 20180089739A KR 1020170014454 A KR1020170014454 A KR 1020170014454A KR 20170014454 A KR20170014454 A KR 20170014454A KR 20180089739 A KR20180089739 A KR 20180089739A
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- A—HUMAN NECESSITIES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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Abstract
Description
본 발명은 후라이드 및 오븐구이 겸용 치킨의 제조방법에 관한 것으로 특히, 육계를 후라이드 치킨과 오븐구이 치킨요리에 모두 적용할 수 있을 뿐만 아니라 치킨의 식감, 풍미, 색감이 특히 우수한 후라이드 및 오븐구이 겸용 치킨의 제조방법에 관한 것이다. The present invention relates to a method of manufacturing a chicken having both a fryer and an oven, and more particularly, to a chicken having both a fried chicken and an oven-baked chicken, which is excellent in texture, flavor, And a method for producing the same.
현대에 치킨은 주식 또는 간식으로 널리 섭취되고 있으며, 특히 인기 있는 치킨으로 튀겨서 제조하는 후라이드 치킨과 오븐에 구운 오븐구이 치킨이 사랑받고 있다.In modern times, chicken is widely consumed as a stock or snack, and fried chicken that is fried with popular chicken and oven-baked chicken are loved.
종래 치킨은 독창적인 맛, 풍미, 영양을 치킨에 부여하기 위하여 염지방법, 파우더, 오븐 구이 소스 등 다양한 방법들이 연구되고 있다. 일예로 대한민국 특허공개 10-2015-0060465호에서는 천연재료를 이용한 후라이드 치킨의 제조방법이 개시되어 있으며, 대한민국 특허공개 10-2017-0001492호에서는 밀가루를 쌀가루와 콩가루로 대체한 치킨용 파우더로 제조하는 치킨의 제조방법이 개시되어 있으며, 대한민국 특허공개 10-2006-0114741호에서는 한방 후라이드 치킨의 제조방법이 개시되어 있으며, 이외에도 수요자의 욕구를 만족시키기 위하여 다양한 치킨 제조방법들이 연구되고 있다.Conventionally, various methods such as dipping method, powder, oven roasted sauce, etc. have been studied to impart original taste, flavor and nutrition to chicken. For example, Korean Patent Laid-Open Publication No. 10-2015-0060465 discloses a method for producing fried chicken using a natural material. Korean Patent Laid-Open Publication No. 10-2017-0001492 discloses a method for producing a chicken powder by replacing wheat flour with rice flour and soybean flour Korean Patent Laid-Open Publication No. 10-2006-0114741 discloses a method of manufacturing a one-way fried chicken, and a variety of methods of manufacturing chicken to satisfy a demand of a consumer have been studied.
그러나 종래 치킨 제조에는 후라이드 치킨용과 오븐구이용 치킨이 다르게 전 처리되어 치킨매장에서 제품별로 전처리된 치킨을 별도로 준비하고, 저장하기 때문에 일손이 많이 필요하며, 넓은 공간이 필요하며, 제품별로 소비되는 편차가 심한 경우(예를 들면 후라이드 치킨은 주문이 많은데 오븐구이 치킨은 주문이 없거나, 오븐구이 치킨은 주문이 많은데 후라이드 치킨은 주문이 없는 경우) 주문량이 적은 치킨은 신선도가 떨어져 폐기해야 하는 문제점이 있었다. However, in the conventional production of chicken, the fried chicken and the chicken for the oven roasting are pretreated differently, so that the chicken prepared and stored separately for each product in the chicken shop requires a lot of hands, requires a large space, In severe cases (for example, there are many orders for fried chicken, there are no orders for roasted chicken, or orders for roasted chicken, but there is no order for fried chicken).
이에 식감, 풍미 및 색감이 우수할 뿐만 아니라 후라이드 치킨으로도 요리가 가능하며, 오븐구이 치킨으로도 요리가 가능한 전처리된 치킨에 대한 요청이 절실하게 요청되고 있다.Therefore, there is an urgent need for a pre-processed chicken which is excellent in texture, flavor and color, can be cooked with fried chicken, and can be cooked with an oven-baked chicken.
본 발명이 이루고자 하는 기술적 과제는 종래의 문제점을 해결하고자 하는 것으로, 후라이드 치킨으로도 요리가 가능하며, 오븐구이 치킨으로도 요리가 가능한 치킨의 제조방법 및 치킨을 제공하는 것을 목적으로 한다.It is an object of the present invention to provide a method of manufacturing chicken and a chicken which can be cooked with fried chicken and cooked with an oven-baked chicken.
또한 본 발명은 후라이드 치킨 또는 오븐구이 치킨 어느 쪽으로 요리하여도 식감, 풍미 및 색감이 우수할 뿐만 아니라 우수한 영양을 공급할 수 있는 치킨의 제조방법 및 치킨을 제공하는 것을 목적으로 한다.Another object of the present invention is to provide a method of manufacturing chicken and a chicken which can provide excellent nutrition not only in terms of texture, flavor and color even when cooked in either fried chicken or oven-baked chicken.
이러한 과제를 해결하기 위한 본 발명은In order to solve such a problem,
S100) 정제염 80 내지 82 중량부; 계피분말 2.5 내지 3.0 중량부; L-글루타민나트륨 2.4 내지 2.8 중량부; 생강분말 2.3 내지 2.7 중량부; 폴리인산나트륨 2.2 내지 2.6 중량부; 함수결정포도당 1.9 내지 2.3 중량부; 피로인산나트륨 1.2 내지 1.6 중량부; 셀러리분말 1.2 내지 1.5 중량부; 스테비오사이드 0.6 내지 1.0 중량부; 쿠민분말 0.6 내지 1.0 중량부; 데코자임-NP 0.3 내지 0.5 중량부; 정백당 0.2 내지 0.6 중량부; 흑후추분말 0.2 내지 0.6 중량부; 강황분말 0.2 내지 0.4 중량부; 이산화규소 0.1 내지 0.3 중량부를 포함하는 1차 염지제를 정제수에 염도가 1.1 내지 1.5가 되도록 넣어 1차 침지염지제를 제조하는 단계;S100) 80 to 82 parts by weight of a purified salt; 2.5 to 3.0 parts by weight of cinnamon powder; 2.4 to 2.8 parts by weight of L-glutamine sodium; 2.3 to 2.7 parts by weight of ginger powder; 2.2 to 2.6 parts by weight of sodium polyphosphate; 1.9 to 2.3 parts by weight of hydrous crystalline glucose; 1.2 to 1.6 parts by weight of sodium pyrophosphate; 1.2 to 1.5 parts by weight of celery powder; 0.6 to 1.0 part by weight of stevioside; 0.6 to 1.0 part by weight of a cumin powder; 0.3 to 0.5 parts by weight of deczyme-NP; 0.2 to 0.6 parts by weight per liter; 0.2 to 0.6 parts by weight of blackhook powder; 0.2 to 0.4 parts by weight of a sulfur powder; Adding 0.1 to 0.3 part by weight of silicon dioxide to the purified water to have a salinity of 1.1 to 1.5;
S200) 상기 1차 침지염지제에 육계를 절각하여 넣은 후 1차 침지염지제의 온도가 3 내지 5 ℃가 되도록 조절하여 1차 숙성시키는 단계;S200) The chicken broth is folded into the primary immersion dipping agent and the primary immersion dipping agent is firstly aged by adjusting the temperature to 3 to 5 캜;
S300) 커리올레오레진 0.03 내지 0.07 중량부; 이노신산나트륨 1.4 내지 1.7 중량뷰; 켑시컴올레오레진 3 내지 4 중량부; L-글루타민나트륨 40 내지 50 중량부; 카르복실메틸셀룰로즈나트륨 2 내지 3 중량부; 파프리카올레오레진 0.08 내지 0.14 중량부; 탈지분유 1.0 내지 2.0 중량부; 옥수수전분 18 내지 28 중량부; 자당지방산에스테르 2.2 내지 3.0 중량부 및 정제수 120 내지 200 중량부를 혼합한 2차 염지제로 상기 S200)의 1차 숙성된 닭을 덤블링하는 단계; 및S300) 0.03 to 0.07 part by weight of curriolene resin; 1.4 to 1.7 weight percent of sodium inosinate; 3 to 4 parts by weight of capricolorein; 40 to 50 parts by weight of L-glutamine sodium; 2 to 3 parts by weight of carboxymethylcellulose sodium; 0.08 to 0.14 parts by weight of paprika oleoresin; 1.0 to 2.0 parts by weight of skim milk powder; 18 to 28 parts by weight of corn starch; 2.2 to 3.0 parts by weight of sucrose fatty acid ester and 120 to 200 parts by weight of purified water is mixed with a primary dentifrice; And
S400) 상기 S300)에서 덤블링된 닭을 포장하여 2 내지 5 ℃에서 2차 숙성하는 단계;S400) packing the dumped chicken in S300) and aging the chicken at 2 to 5 占 폚;
를 포함하는 후라이드 및 오븐구이 겸용 치킨의 제조방법을 제공한다.And a method for manufacturing a chicken which combines the fried chicken and the oven.
바람직하기로 상기 S100)에서 1차 침지염지제의 염도는 하절기의 경우 염도가 1.4%, 동절기의 경우 염도가 1.2%일 수 있다.Preferably In step S100, the salinity of the primary impregnating agent may be 1.4% in the summer season and 1.2% in the winter season.
바람직하기로 상기 S300)에서 2차 염지제는 명월초올레오레진 0.1 내지 1 중량부를 더욱 포함할 수 있다.Preferably In S300), the secondary dyestuff agent may further comprise 0.1 to 1 part by weight of oleic resin.
또한 본 발명은 상기 제조방법에 의해 제조된 치킨을 튀겨 제조한 후라이드 치킨을 제공한다.The present invention also provides a fried chicken produced by frying chicken produced by the above-described method.
또한 본 발명은 상기 제조방법에 의해 제조된 치킨을 오븐에 구운 오븐구이 치킨을 제공한다. The present invention also provides an oven-baked chicken in which the chicken prepared in the above-described method is baked in an oven.
본 발명에 따르면 식감, 풍미 및 색감이 우수할 뿐만 아니라 우수한 영양을 공급할 수 있으며, 특히 후라이드 치킨으로도 요리가 가능하고 오븐구이 치킨으로도 요리가 가능하여 일손이 부족하거나, 장소가 협소하거나, 제품별로 소비되는 편차가 심한 치킨 매장에서 사용하기에 유용한 후라이드 및 오븐구이 겸용 치킨을 제공할 수 있다.According to the present invention, not only excellent texture, flavor and color, but also superior nutrition can be supplied. Especially, it is possible to cook with fried chicken and cook with oven-baked chicken, It is also possible to provide fried chicken and oven-baked chicken which are useful for use in a heavily devoted chicken store.
도 1은 본 발명의 일실시예에 따른 후라이드 및 오븐구이 겸용 치킨의 제조방법을 나타낸 모식도이다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a method of manufacturing a chicken combined with a fryer and an oven according to an embodiment of the present invention.
아래에서는 본 발명의 실시예에 대하여 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 용이하게 실시할 수 있도록 상세히 설명한다. 그러나 본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 여기에서 설명하는 실시 예에 한정되지 않는다. Hereinafter, exemplary embodiments of the present invention will be described in detail so as to enable those skilled in the art to easily carry out the present invention. The present invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.
명세서 전체에서, 어떤 부분이 어떤 구성요소를 "포함"한다고 할 때, 이는 특별히 반대되는 기재가 없는 한 다른 구성요소를 제외하는 것이 아니라 다른 구성요소를 더 포함할 수 있는 것을 의미한다.Throughout the specification, when an element is referred to as "comprising ", it means that it can include other elements as well, without excluding other elements unless specifically stated otherwise.
본 발명의 후라이드 및 오븐구이 겸용 치킨의 제조방법은A method for producing a chicken and a chicken combined with an oven and a fryer according to the present invention comprises:
S100) 정제염 80 내지 82 중량부; 계피분말 2.5 내지 3.0 중량부; L-글루타민나트륨 2.4 내지 2.8 중량부; 생강분말 2.3 내지 2.7 중량부; 폴리인산나트륨 2.2 내지 2.6 중량부; 함수결정포도당 1.9 내지 2.3 중량부; 피로인산나트륨 1.2 내지 1.6 중량부; 셀러리분말 1.2 내지 1.5 중량부; 스테비오사이드 0.6 내지 1.0 중량부; 쿠민분말 0.6 내지 1.0 중량부; 데코자임-NP 0.3 내지 0.5 중량부; 정백당 0.2 내지 0.6 중량부; 흑후추분말 0.2 내지 0.6 중량부; 강황분말 0.2 내지 0.4 중량부; 이산화규소 0.1 내지 0.3 중량부를 포함하는 1차 염지제를 정제수에 염도가 1.1 내지 1.5가 되도록 넣어 1차 침지염지제를 제조하는 단계;S100) 80 to 82 parts by weight of a purified salt; 2.5 to 3.0 parts by weight of cinnamon powder; 2.4 to 2.8 parts by weight of L-glutamine sodium; 2.3 to 2.7 parts by weight of ginger powder; 2.2 to 2.6 parts by weight of sodium polyphosphate; 1.9 to 2.3 parts by weight of hydrous crystalline glucose; 1.2 to 1.6 parts by weight of sodium pyrophosphate; 1.2 to 1.5 parts by weight of celery powder; 0.6 to 1.0 part by weight of stevioside; 0.6 to 1.0 part by weight of a cumin powder; 0.3 to 0.5 parts by weight of deczyme-NP; 0.2 to 0.6 parts by weight per liter; 0.2 to 0.6 parts by weight of blackhook powder; 0.2 to 0.4 parts by weight of a sulfur powder; Adding 0.1 to 0.3 part by weight of silicon dioxide to the purified water to have a salinity of 1.1 to 1.5;
S200) 상기 1차 침지염지제에 육계를 절각하여 넣은 후 1차 침지염지제의 온도가 3 내지 5 ℃가 되도록 조절하여 1차 숙성시키는 단계;S200) The chicken broth is folded into the primary immersion dipping agent and the primary immersion dipping agent is firstly aged by adjusting the temperature to 3 to 5 캜;
S300) 커리올레오레진 0.03 내지 0.07 중량부; 이노신산나트륨 1.4 내지 1.7 중량뷰; 켑시컴올레오레진 3 내지 4 중량부; L-글루타민나트륨 40 내지 50 중량부; 카르복실메틸셀룰로즈나트륨 2 내지 3 중량부; 파프리카올레오레진 0.08 내지 0.14 중량부; 탈지분유 1.0 내지 2.0 중량부; 옥수수전분 18 내지 28 중량부; 자당지방산에스테르 2.2 내지 3.0 중량부 및 정제수 120 내지 200 중량부를 혼합한 2차 염지제로 상기 S200)의 1차 숙성된 닭을 덤블링하는 단계; 및S300) 0.03 to 0.07 part by weight of curriolene resin; 1.4 to 1.7 weight percent of sodium inosinate; 3 to 4 parts by weight of capricolorein; 40 to 50 parts by weight of L-glutamine sodium; 2 to 3 parts by weight of carboxymethylcellulose sodium; 0.08 to 0.14 parts by weight of paprika oleoresin; 1.0 to 2.0 parts by weight of skim milk powder; 18 to 28 parts by weight of corn starch; 2.2 to 3.0 parts by weight of sucrose fatty acid ester and 120 to 200 parts by weight of purified water is mixed with a primary dentifrice; And
S400) 상기 S300)에서 덤블링된 닭을 포장하여 2 내지 5 ℃에서 2차 숙성하는 단계;를 포함한다.S400) The chicken is dumped in S300, and the chicken is secondarily aged at 2 to 5 占 폚.
상기 S200)에서의 1차 숙성은 30분 내지 2시간동안 이루어질 수 있다.The first aging in S200 may be performed for 30 minutes to 2 hours.
상기 S400)에서의 1차 숙성은 20시간 내지 30시간동안 이루어질 수 있다.The first aging in step S400 may be performed for 20 to 30 hours.
본 발명에서 상기 1차 염지제 또는 2차 염지제에 사용되는 각 성분은 식용가능한 성분으로 시중에 판매되는 것을 사용할 수 있으며, 상기 기재된 각 성분의 함량 범위 내로 사용한다. 각 성분의 함량이 상기 함량을 벗어나는 경우 후라이드 치킨 또는 오븐구이 치킨 제조시 식감, 풍미 및 색감을 동시에 만족시키기 어렵다.In the present invention, each ingredient used in the primary dyestuff agent or secondary dyestuff agent can be used as an edible ingredient, and it is used within the content range of each ingredient described above. When the content of each component is out of the above-mentioned content, it is difficult to simultaneously satisfy the texture, flavor and color feeling when producing the fried chicken or the oven-baked chicken.
바람직하기로 상기 S100)에서 1차 침지염지제의 염도는 하절기의 경우 염도가 1.4%, 동절기의 경우 염도가 1.2%일 수 있다. 상기 염도를 유지할 경우 후라이드 치킨 또는 오븐구이 치킨 제조시 식감, 풍미 및 색감을 동시에 더욱 향상시킬 수 있다.Preferably, in step S100, the salinity of the primary penetration-preventive agent may be 1.4% in the summer season and 1.2% in the winter season. When the salinity is maintained, the texture, flavor and color of the fried chicken or the oven-baked chicken can be further improved at the same time.
또한 상기 S300)에서 2차 염지제는 명월초올레오레진 0.1 내지 1 중량부를 더욱 포함할 수 있다. 이 경우 명월초올레오레진이 치킨의 고급스런 식감과 풍미를 더욱 향상시킬 수 있다.In addition, in S300), the secondary dyestuff agent may further include 0.1 to 1 part by weight of oleoresin. In this case, olreo resin can enhance the fine texture and flavor of chicken in early June.
도 1은 본 발명의 일실시예에 따른 후라이드 및 오븐구이 겸용 치킨의 제조방법을 나타낸 모식도이다. 도 1에 나타나는 바와 같이 본 발명의 제조방법에 따라 제조된 치킨은 퀴김과정을 거쳐 후라이드 치킨으로 제조될 수 있으며, 또한 오븐에 구워져 오븐구이 치킨으로 제조될 수도 있다.BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a schematic view showing a method of manufacturing a chicken combined with a fryer and an oven according to an embodiment of the present invention. As shown in FIG. 1, the chicken prepared according to the production method of the present invention may be manufactured as fried chicken through a cooking process, or may be made into an oven-baked chicken by being baked in an oven.
후라이드 치킨으로 제조시 필요에 따라 파우더를 묻힐 수도 있으며, 구체적으로 기름온도는 160 내지 180 ℃에서 7분 내지 10분간 튀겨 후라이드 치킨을 제조할 수 있다.The fried chicken may be prepared by frying at 160 to 180 ° C for 7 to 10 minutes.
또한 오븐구이 치킨의 제조는 구체적으로 오븐 온도 200 내지 220 ℃에서 10 내지 10분간 구워 오븐구이 치킨을 제조할 수 있다. 이 경우 양념 부분이 타지 않으면서 색상과 풍미가 특히 고급스런 오븐 구이 치킨이 제조될 수 있다. Also, the preparation of the oven-baked chicken can be carried out by baking the oven at a temperature of 200 to 220 ° C for 10 to 10 minutes. In this case, an oven-baked chicken with a particularly high quality in color and flavor can be produced without spice burning.
구체적으로 본 발명에 따른 후라이드 치킨의 제조는 다음과 같을 수 있다.Specifically, the preparation of the fried chicken according to the present invention may be as follows.
정제염 81.12 중량부, 계피분말 2.83 중량부, L-글루타민나트륨 2.61 중량부, 생강분말 2.53 중량부, 폴리인산나트륨 2.42 중량부, 함수결정포도당 2.11 중량부, 피로인산나트륨 1.42 중량부, 셀러리분말 1.36 중량부, 스테비오사이드 0.82 중량부, 쿠민분말 0.81 중량부, 데코자임-NP 0.46 중량부, 정백당 0.46 중량부, 흑후추분말 0.44 중량부, 강황분말 0.33 중량부, 이산화규소 0.22 중량부를 포함하는 1차 염지제에 물을 염도가 1.2%(동절기)가 되도록 넣어 1차 침지염지액을 준비하고, 육계 1 kg을 적절히 절각하여 1차 침지염지액에 넣은 후 1차 침지염지액의 물 온도를 3 내지 5 ℃로 조절하고, 1 내지 2시간 숙성시킨다. 81.12 parts by weight of refined salt, 2.83 parts by weight of cinnamon powder, 2.61 parts by weight of sodium L-glutamine, 2.53 parts by weight of ginger powder, 2.42 parts by weight of sodium polyphosphate, 2.11 parts by weight of water-soluble glucose, 1.42 parts by weight of sodium pyrophosphate, , 0.82 part by weight of stevioside, 0.81 part by weight of kumin powder, 0.46 part by weight of deczyme-NP, 0.46 part by weight of whitening white powder, 0.44 part by weight of black pepper powder, 0.33 part by weight of sulfur dioxide powder and 0.22 parts by weight of silicon dioxide (Water) to a salinity of 1.2% (winter season) to prepare a primary dipping solution, and 1 kg of broiler was appropriately folded into a primary dipping drench solution. The water temperature of the primary dipping drench solution was adjusted to 3 to 5 ° C And aged for 1 to 2 hours.
1차 숙성된 닭을 적절히 다시 잘라 커리올레오레진 0.04 중량부, 이노신산나트륨 1.1 중량부, 켑시컴올레오레진 2.9 중량부, L-글루타민나트륨 34.2 중량부, 카르복실메틸셀룰로즈나트륨 1.71 중량부, 파프리카올레오레진 0.10 중량부, 탈지분유 1.2 중량부, 옥수수전분 17.51 중량부, 자당지방산에스테르 1.82 중량부, 정제수 100 중량부를 포함하는 2차 염지제로 덤블링한다. 필요에 따라 상기 2차 염지제에 명월초올레오레진 0.2 중량부를 더욱 포함하면 후라이드 치킨의 맛과 풍미를 더욱 향상시킬 수 있다.The first-aged chicken was appropriately cut again, and 0.04 part by weight of curryolorein, 1.1 parts by weight of sodium inosinate, 2.9 parts by weight of capsaicolaolein, 34.2 parts by weight of L-glutamine sodium, 1.71 parts by weight of carboxymethylcellulose sodium, 0.10 part by weight of leo resin, 1.2 parts by weight of skimmed milk powder, 17.51 parts by weight of corn starch, 1.82 parts by weight of sucrose fatty acid ester, and 100 parts by weight of purified water. If necessary, 0.2 part by weight of oleic resin is added to the secondary dyestuff agent to further improve the flavor and flavor of the fried chicken.
상기 덤블링된 닭을 포장하여 냉장 2 ℃에서 20 내지 26시간 숙성시킨 후 숙성된 닭을 꺼내어 기름온도 170 ℃에서 9분간 튀겨 후라이드 치킨을 제조할 수 있다. 필요에 따라 튀김시 닭에 파우더를 더욱 묻힐 수 있다. 본 발명에 따른 후라이드 치킨은 매우 우수한 맛, 풍미, 색감을 동시에 가지며, 영양적으로도 우수하다. The dumped chicken is packed and aged at 2 ° C for 20 to 26 hours in a refrigerator. The aged chicken is taken out and fried for 9 minutes at an oil temperature of 170 ° C to produce fried chicken. If necessary, the chicken can be further buried with powder during frying. The fried chicken according to the present invention has excellent taste, flavor and color at the same time, and is also excellent in nutrition.
또한 구체적으로 본 발명에 따른 오븐구이 치킨의 제조는 다음과 같을 수 있다.Specifically, the preparation of the oven-baked chicken according to the present invention may be as follows.
정제염 81.18 중량부, 계피분말 2.80 중량부, L-글루타민나트륨 2.60 중량부, 생강분말 2.55 중량부, 폴리인산나트륨 2.41 중량부, 함수결정포도당 2.15 중량부, 피로인산나트륨 1.30 중량부, 셀러리분말 1.40 중량부, 스테비오사이드 0.82 중량부, 쿠민분말 0.80 중량부, 데코자임-NP 0.48 중량부, 정백당 0.48 중량부, 흑후추분말 0.43 중량부, 강황분말 0.31 중량부, 이산화규소 0.21 중량부를 포함하는 1차 염지제에 물을 염도가 1.2%(동절기)가 되도록 넣어 1차 침지염지액을 준비하고, 육계 1 kg을 적절히 절각하여 1차 침지염지액에 넣은 후 1차 침지염지액의 물 온도를 3 내지 5 ℃로 조절하고, 1 내지 2시간 숙성시킨다. 2.81 parts by weight of purified tablets, 2.80 parts by weight of cinnamon powder, 2.60 parts by weight of sodium L-glutamine, 2.55 parts by weight of ginger powder, 2.41 parts by weight of sodium polyphosphate, 2.15 parts by weight of water-soluble glucose, 1.30 parts by weight of sodium pyrophosphate, 0.82 part by weight of stevioside, 0.80 part by weight of cumin powder, 0.48 part by weight of deczyme-NP, 0.48 part by weight of whitening white powder, 0.43 part by weight of black pepper powder, 0.31 part by weight of sulfur dioxide powder and 0.21 part by weight of silicon dioxide (Water) to a salinity of 1.2% (winter season) to prepare a primary dipping solution, and 1 kg of broiler was appropriately folded into a primary dipping drench solution. The water temperature of the primary dipping drench solution was adjusted to 3 to 5 ° C And aged for 1 to 2 hours.
1차 숙성된 닭을 적절히 다시 잘라 커리올레오레진 0.03 중량부, 이노신산나트륨 1.22 중량부, 켑시컴올레오레진 2.71 중량부, L-글루타민나트륨 33.5 중량부, 카르복실메틸셀룰로즈나트륨 1.78 중량부, 파프리카올레오레진 0.09 중량부, 탈지분유 1.1 중량부, 옥수수전분 17.32 중량부, 자당지방산에스테르 1.82 중량부, 정제수 100 중량부를 포함하는 2차 염지제로 덤블링한다. 필요에 따라 상기 2차 염지제에 명월초올레오레진 0.2 중량부를 더욱 포함하면 후라이드 치킨의 맛과 풍미를 더욱 향상시킬 수 있다.The primary aged chickens were properly cut again and mixed with 0.03 part by weight of curryolorein, 1.22 parts by weight of sodium inosinate, 2.71 parts by weight of capsaicolaolein, 33.5 parts by weight of L-glutamine sodium, 1.78 parts by weight of carboxymethylcellulose sodium, 0.09 part by weight of leo resin, 1.1 parts by weight of skimmed milk powder, 17.32 parts by weight of corn starch, 1.82 parts by weight of sucrose fatty acid ester and 100 parts by weight of purified water. If necessary, 0.2 part by weight of oleic resin is added to the secondary dyestuff agent to further improve the flavor and flavor of the fried chicken.
상기 덤블링된 닭을 포장하여 냉장 2 ℃에서 20 내지 26시간 숙성시킨 후 숙성된 닭을 꺼내어 오븐온도 210 ℃에서 13분간 구워 오븐구이 치킨을 제조할 수 있다. 본 발명에 따른 오븐구이 치킨은 매우 우수한 맛, 풍미, 색감을 동시에 가지며, 영양적으로도 우수하다. The dumped chicken is packaged and aged at 2 ° C for 20 to 26 hours in a refrigerator, and the aged chicken is taken out and baked at an oven temperature of 210 ° C for 13 minutes to produce an oven-baked chicken. The oven-baked chicken according to the present invention has excellent taste, flavor and color simultaneously, and is also excellent in nutrition.
이상에서는 본 발명의 실시 예를 중심으로 설명하였지만, 당업자 수준에서 다양한 변경이나 변형을 가할 수 있다. 이러한 변경과 변형이 본 발명의 범위를 벗어나지 않는 한 본 발명에 속한다고 할 수 있다. While the present invention has been particularly shown and described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. Such changes and modifications are intended to fall within the scope of the present invention unless they depart from the scope of the present invention.
이상에서 본 발명의 실시예에 대하여 상세하게 설명하였지만 본 발명의 권리범위는 이에 한정되는 것은 아니고 다음의 청구범위에서 정의하고 있는 본 발명의 기본 개념을 이용한 당업자의 여러 변형 및 개량 형태 또한 본 발명의 권리범위에 속하는 것이다.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 belongs to the scope of right.
Claims (5)
S200) 상기 1차 침지염지제에 육계를 절각하여 넣은 후 1차 침지염지제의 온도가 3 내지 5 ℃가 되도록 조절하여 1차 숙성시키는 단계;
S300) 커리올레오레진 0.03 내지 0.07 중량부; 이노신산나트륨 1.4 내지 1.7 중량뷰; 켑시컴올레오레진 3 내지 4 중량부; L-글루타민나트륨 40 내지 50 중량부; 카르복실메틸셀룰로즈나트륨 2 내지 3 중량부; 파프리카올레오레진 0.08 내지 0.14 중량부; 탈지분유 1.0 내지 2.0 중량부; 옥수수전분 18 내지 28 중량부; 자당지방산에스테르 2.2 내지 3.0 중량부 및 정제수 120 내지 200 중량부를 혼합한 2차 염지제로 상기 S200)의 1차 숙성된 닭을 덤블링하는 단계; 및
S400) 상기 S300)에서 덤블링된 닭을 포장하여 2 내지 5 ℃에서 2차 숙성하는 단계;
를 포함하는 후라이드 및 오븐구이 겸용 치킨의 제조방법.S100) 80 to 82 parts by weight of a purified salt; 2.5 to 3.0 parts by weight of cinnamon powder; 2.4 to 2.8 parts by weight of L-glutamine sodium; 2.3 to 2.7 parts by weight of ginger powder; 2.2 to 2.6 parts by weight of sodium polyphosphate; 1.9 to 2.3 parts by weight of hydrous crystalline glucose; 1.2 to 1.6 parts by weight of sodium pyrophosphate; 1.2 to 1.5 parts by weight of celery powder; 0.6 to 1.0 part by weight of stevioside; 0.6 to 1.0 part by weight of a cumin powder; 0.3 to 0.5 parts by weight of deczyme-NP; 0.2 to 0.6 parts by weight per liter; 0.2 to 0.6 parts by weight of blackhook powder; 0.2 to 0.4 parts by weight of a sulfur powder; Adding 0.1 to 0.3 part by weight of silicon dioxide to the purified water to have a salinity of 1.1 to 1.5;
S200) The chicken broth is folded into the primary immersion dipping agent and the primary immersion dipping agent is firstly aged by adjusting the temperature to 3 to 5 캜;
S300) 0.03 to 0.07 part by weight of curriolene resin; 1.4 to 1.7 weight percent of sodium inosinate; 3 to 4 parts by weight of capricolorein; 40 to 50 parts by weight of L-glutamine sodium; 2 to 3 parts by weight of carboxymethylcellulose sodium; 0.08 to 0.14 parts by weight of paprika oleoresin; 1.0 to 2.0 parts by weight of skim milk powder; 18 to 28 parts by weight of corn starch; 2.2 to 3.0 parts by weight of sucrose fatty acid ester and 120 to 200 parts by weight of purified water is mixed with a primary dentifrice; And
S400) packing the dumped chicken in S300) and aging the chicken at 2 to 5 占 폚;
And a method for manufacturing a chicken with both a frying oven and an oven.
상기 S100)에서 1차 침지염지제의 염도는 하절기의 경우 염도가 1.4%, 동절기의 경우 염도가 1.2%인 후라이드 및 오븐구이 겸용 치킨의 제조방법.The method according to claim 1,
Wherein the salinity of the primary submerged poultice is 1.4% in the summer season and 1.2% in the winter season.
상기 S300)에서 2차 염지제는 명월초올레오레진 0.1 내지 1 중량부를 더욱 포함하는 후라이드 및 오븐구이 겸용 치킨의 제조방법.The method according to claim 1,
The method of manufacturing a frying and oven-baked chicken further comprising 0.1 to 1 part by weight of oleoresin as a secondary dyestuff agent in S300).
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| KR102134615B1 (en) * | 2020-02-18 | 2020-07-16 | 김종배 | Manufacturing method of chicken and chicken using the same |
| KR20210142901A (en) * | 2020-05-19 | 2021-11-26 | 박상배 | Fried chicken and manufacturing method thereof |
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| KR20220033570A (en) | 2020-09-07 | 2022-03-17 | 오창세 | Method for manufacturing fried chicken and fried chicken manufactured therefrom |
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