KR20180103559A - Cooking method of chicken gang jeong - Google Patents
Cooking method of chicken gang jeong Download PDFInfo
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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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
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/15—Flavour affecting agent
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- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
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Abstract
Description
본 발명은 치킨 제조방법에 관한 것으로, 특히 파 풍미를 극대화하여 미감을 향상시킨 파 풍미 강정치킨 제조방법에 관한 것이다.The present invention relates to a method for producing chicken, and more particularly, to a method for manufacturing a chicken with a pungent flavor that maximizes the ripeness and improves the taste.
대표 간식메뉴로 각광을 받고 있는 치킨은 후라이드와 양념치킨이 대표적인데, 근래 들어서는 소비자의 다양한 입맛에 부응하고자 다양한 재료를 이용한 소스및 채소를 곁들여 먹을 수 있도록 하는 메뉴가 개발되고 있다. 전자의 경우 대표적으로 특허등록 제10-1289457-0000호(2013. 7. 18.) "치킨소스 및 그 제조방법", 특허공개 제10-2003-0015334호(2003. 2. 20.) "간장과 산야초를 이용한 치킨소스 제조방법"등이 있고, 후자의 경우 파나 마늘을 얹어서 제공하는 파치킨과 마늘치킨 등이 있다.Chicken, which is popular as a representative snack menu, is a representative of fried chicken and seasoned chicken. Recently, a menu has been developed to be able to serve with a variety of sauces and vegetables using various materials in order to meet various tastes of consumers. "Chicken sauce and its manufacturing method", Patent Publication No. 10-2003-0015334 (Feb. 20, 2003) "Soy sauce And the production method of chicken sauce using the Sanayaso ", and in the latter case, there are pak chicken and garlic chicken which are served with fana garlic.
본 발명은 느끼한 맛을 줄이고 풍미를 향상시킬 수 있는 재료인 파를 이용해 치킨을 제조함으로써 고급스러운 맛이 구현되는 치킨 요리를 제공하는 것에 그 목적이 있다.It is an object of the present invention to provide a chicken dish in which a high quality flavor is realized by producing chicken by using a wave which is a material capable of reducing a sensory taste and improving flavor.
본 발명에서는 동물성기름 및 식물성기름과 파를 주요성분으로 배합하여 파의 풍미를 극대화할 수 있도록 하는 파 풍미 소스를 이용해 닭고기를 볶아 강정치킨을 제조하는 방법을 제안하여 상기의 목적을 달성한다.The present invention proposes a method for producing gangjeong chicken by frying chicken using a pungy flavor sauce which can maximize the flavor of the poultry by mixing animal oil, vegetable oil and wels as main components, thereby achieving the above object.
본 발명에 따르면 파 향과 맛을 풍부하게 느끼면서 즐길 수 있는 고급스러운 맛이 구현되는 강정치킨을 얻을 수 있는바, 수요자의 다양한 입맛에 부응하는 닭 요리를 제공할 수 있게 된다. According to the present invention, it is possible to obtain a gangjeong chicken having a luxurious taste that can be enjoyed while enjoying a rich flavor and taste, and thus it is possible to provide a chicken dish that meets a variety of tastes of consumers.
도 1은 파 풍미 베이스와 파 풍미 소스를 제조하는 과정을 보여주는 과정도,
도 2는 본 발명에 의한 파 풍미 강정치킨을 제조하는 과정을 보여주는 과정도.FIG. 1 is a process diagram showing a process of manufacturing a wave flavor base and a wave flavor source,
FIG. 2 is a process diagram showing a process for producing a chicken of the present invention.
본 발명에서는 파 풍미를 풍부하게 느낄 수 있는 강정치킨을 얻기 위해,In the present invention, in order to obtain a gangjeong chicken which can feel a rich flavor,
절단된 닭고기를 굽거나 튀겨 익히는 단계; 상기 익히는 단계에서 익힌 닭고기를 팬에 투입하고 동물성기름 100중량부 당 식물성기름 80~120중량부, 대파 20~40중량부, 양파 10~20중량부, 기타 첨가물 5~15중량부를 포함하는 파 풍미 베이스를 첨가하여 1차 볶는 단계; 상기 1차 볶는 단계 후, 상기 파 풍미 베이스 100중량부 당 양조간장 300~500중량부, 사과식초 100~150중량부, 빙초산 10~20중량부, 물엿 1000~2000중량부, 노추소스 20~40중량부, 홍고추페이스트 40~100중량부, 굴소스 10~30중량부, 다진양파 20~60중량부, 다진마늘 20~60중량부, 다진고추 20~60중량부, 춘장 10~50중량부, 설탕 150~300중량부를 포함하는 파 풍미 소스를 첨가하여 2차 볶는 단계;를 포함하여 강정치킨을 제조하는 파 풍미 강정치킨 제조방법을 제안한다.Baking or frying the cut chicken; The chicken meat prepared in the above step is put into a pan and the chicken flavor including 80-120 parts by weight of vegetable oil, 20-40 parts by weight of onion oil, 10-20 parts by weight of onion and 5-15 parts by weight of other additives per 100 parts by weight of animal oil Adding a base to a primary roasting step; After the first roasting step, 300 to 500 parts by weight of brewed soy sauce, 100 to 150 parts by weight of apple vinegar, 10 to 20 parts by weight of glacial acetic acid, 1000 to 2000 parts by weight of starch syrup, 20 to 40 40 to 100 parts by weight of red pepper paste, 10 to 30 parts by weight of oyster sauce, 20 to 60 parts by weight of chopped onion, 20 to 60 parts by weight of chopped garlic, 20 to 60 parts by weight of chopped red pepper, And 150 ~ 300 parts by weight of sucrose, and a second roasting step, wherein the roasted chicken is prepared.
상기와 같이 본 발명은 절단된 닭을 파 풍미 베이스와 파 풍미 소스로 볶는 과정을 거쳐서 파 풍미 강정치킨을 제조하게 된다. 상기 파 풍미 베이스는 파 풍미 소스를 제조하는 과정에서 자연스럽게 제조되는바, 아래에서는 도 1을 참고로 파 풍미 소스를 제조하는 과정을 설명하여 파 풍미 베이스와 파 풍미 소스를 얻는 방법을 설명한다.As described above, according to the present invention, the chopped chicken is prepared by roasting the chopped chicken with a wavey flavor base and a wavey flavor sauce. The wave flavor base is naturally produced in the process of producing a wave flavor source. Hereinafter, a process for producing a wave flavor source will be described with reference to FIG. 1 to describe a method for obtaining a wave flavor base and a wave flavor source.
본 발명에 의한 파 풍미 소스는 파 풍미 베이스 제조단계(S1), 1차 조리단계(S2), 2차 조리단계(S3), 냉각단계(S4)를 거치면서 제조된다. The poultry flavor source according to the present invention is manufactured through a wave flavor base manufacturing step (S1), a first cooking step (S2), a second cooking step (S3), and a cooling step (S4).
파 풍미 베이스 제조단계(S1)에서 상기 파 풍미 베이스는 동물성기름 100중량부 당 식물성기름 80~120중량부, 대파 20~40중량부, 양파 10~20중량부, 기타 첨가물 5~15중량부를 포함하여 형성된다. 상기 기타 첨가물은 생강, 건고추, 마늘, 청양고추를 포함하는바, 각각 동물성기름 100중량부 당 2~5중량부의 범위 내에서 첨가된다.In the wave flavor base manufacturing step (S1), the wave flavor base contains 80 to 120 parts by weight of vegetable oil, 20 to 40 parts by weight of green onion, 10 to 20 parts by weight of onion and 5 to 15 parts by weight of other additives per 100 parts by weight of animal oil . The other additives are added in the range of 2 to 5 parts by weight per 100 parts by weight of animal oil, including ginger, dried red pepper, garlic and red pepper.
상기 파 풍미 베이스는 상기 각 재료를 솥에 넣고 잘 혼합한 다음 가열을 함으로써 제조된다. 가열을 통해 동물성기름과 식물성기름의 온도가 상승하면서 각 재료들의 풍미가 우러나오게 된다. 특히 동물성기름은 돈지(돼지기름)일 수 있는 것으로 풍부한 육향과 감칠맛을 제공하게 되고, 식물성기름은 옥배유(옥수수기름)일 수 있는바, 불포화지방산이 다량 함유되어 있어서 건강에 이롭고 은은한 옥수수향을 제공하여 풍미를 향상시키게 된다. 동물성기름과 식물성기름은 상기 범위에서 혼합하게 되면 어느 하나로부터 유발되는 맛과 향에 치우치지 않고 서로 조화를 이루게 된다. The wave flavor base is prepared by putting each of the above materials in a pot, mixing them well, and then heating them. As the temperature of the animal oil and the vegetable oil increases with heating, the flavor of each material comes out. Especially, animal oil can be lard (lard oil), which provides a rich aesthetic and richness. Vegetable oil can be corn oil (corn oil). It contains a large amount of unsaturated fatty acid and provides a healthful and gentle corn flavor. Thereby improving the flavor. When the animal oil and the vegetable oil are mixed in the above-mentioned range, the animal oil and the vegetable oil are harmonized with each other without being affected by the taste and aroma induced from any one of them.
상기 혼합된 재료들은 120~130℃에 이르도록 가열하게 된다. 상기 온도를 넘어서면 재료가 탈 수 있으므로 상기 온도를 넘지 않도록 가열하게 되는데, 상기 온도에 이른 이후 대략 5~30분 정도 온도를 유지하면서 가열을 한다. 파로부터 맛과 향을 충분히 추출할 수 있도록 하는 온도와 시간 조건이다. 이 과정에서 재료가 솥 바닥에 눌러 붙지 않도록 지속적으로 저어주는 것이 바람직하다. The mixed materials are heated to 120-130 占 폚. When the temperature is exceeded, the material is heated so as not to exceed the temperature, since the material can be rinsed. After the temperature is reached, heating is performed while maintaining the temperature for about 5 to 30 minutes. It is a temperature and time condition that enables to extract the taste and aroma sufficiently from the wave. In this process, it is desirable to continuously stir the ingredients so that they do not stick to the bottom of the pot.
상기에서 충분한 정도로 가열 완료되면 냉각을 한다. 상온에서 충분한 시간 동안 냉각을 하는 것이다. 대략 10 내지 24시간 동안 냉각을 할 수 있다. 냉각 후에는 건더기를 걸러내는데, 채나 면포 등과 같은 주지의 수단을 통해 건더기를 걸러낸다. 이에 따라 파 풍미 베이스가 준비된다.When the heating is completed to a sufficient degree as described above, cooling is performed. And cooling at room temperature for a sufficient time. Cooling can be done for about 10 to 24 hours. After cooling, the mash is filtered out, and the mash is filtered through well-known means such as chaff or cotton. Thus, a wave flavor base is prepared.
이상에서 준비된 파 풍미 베이스는 다른 재료들과 혼합하여 파 풍미 소스로 제조된다.The above-prepared wave flavor base is mixed with other ingredients to produce a wave flavor source.
파 풍미 소스는 상기 준비된 파 풍미 베이스 100중량부 당 양조간장 300~500중량부, 사과식초 100~150중량부, 빙초산 10~20중량부, 물엿 1000~2000중량부, 노추소스 20~40중량부, 홍고추페이스트 40~100중량부, 굴소스 10~30중량부, 다진양파 20~60중량부, 다진마늘 20~60중량부, 다진고추 20~60중량부, 춘장 10~50중량부, 설탕 150~300중량부를 포함하여 형성된다.The poultry flavor source was prepared by adding 300 to 500 parts by weight of brewed soy sauce, 100 to 150 parts by weight of apple vinegar, 10 to 20 parts by weight of glacial acetic acid, 1000 to 2000 parts by weight of starch syrup, 20 to 40 parts by weight of starch sauce, 40 to 100 parts by weight of red pepper paste, 10 to 30 parts by weight of oyster sauce, 20 to 60 parts by weight of chopped onion, 20 to 60 parts by weight of chopped garlic, 20 to 60 parts by weight of chopped red pepper, To 300 parts by weight.
1차 조리단계(S2)에서는 상기 재료들 중 다진양파, 다진마늘, 다진고추, 춘장을 파 풍미 베이스와 상기 비율에 따라 혼합한 뒤 솥이나 팬을 이용해 먼저 볶아준다. 볶는 과정은 각 재료가 타지 않을 정도여야 하므로 센 불에서 되도록 이면 빠르게 볶아주게 되는데, 이를 통해 혼합물이 형성된다. 상기 혼합물은 볶는 과정에서 각 재료들이 가진 맛과 향이 우러나와 어우러지게 된다. 이러한 혼합물은 후술하는 2차 조리단계(S3)에서 다른 재료들과 혼합되어 가공된다.In the first cooking step (S2), chopped onion, chopped garlic, chopped red pepper, and chunchon are mixed according to the ratio of the above-mentioned ingredients and then fried in a pot or a pan. The roasting process should be such that each material is not burned, so it is roasted as quickly as possible in a bulb, thereby forming a mixture. The above mixture is mixed with the flavor and aroma of each material during the roasting process. This mixture is mixed with other materials and processed in a secondary cooking step S3 described later.
2차 조리단계(S3)에서는 상기 제조된 혼합물은 양조간장, 사과식초, 빙초산, 물엿, 노추소스, 홍고추페이스트, 굴소스, 천연색소, 조미료, 설탕과 상기 비율에 따라 혼합한다. 솥이나 팬에 상기 재료들을 투입하고 잘 섞일 수 있도록 충분히 교반 하여 혼합해주게 된다. 이후 가열하게 되는데, 가열하는 과정을 통해 각 재료들에서 성분들이 우러나와 어우러지면서 소스가 형성된다.In the second cooking step (S3), the prepared mixture is mixed with brewed soy sauce, apple vinegar, glacial acetic acid, syrup, cauliflower sauce, red pepper paste, oyster sauce, natural coloring, seasoning and sugar according to the above ratios. The above materials are put into a pot or a pan and stirred sufficiently to mix well. Thereafter, the material is heated by the heating process, and the materials are mixed with each other to form a source.
한편, 가열할 때에는 상기 소스의 온도가 92℃를 넘지 않도록 하여야 한다. 대략 85~92℃를 유지하면서 30분 내지 2시간의 범위에서 가열하게 된다. 온도가 낮으면 재료들로부터 유효성분이 충분히 추출되지 아니하고 재료들 간에 충분히 어우러지지 않게 되는 반면, 온도가 높으면 재료가 타게 되는바, 상기 온도는 재료가 타는 것을 방지하면서도 온도를 최대한 높여서 가열하여 재료로부터 유효성분들을 충분히 뽑아내 잘 어우러질 수 있도록 하기 위한 최적의 온도 조건이다.On the other hand, when heating, the temperature of the source should not exceed 92 캜. And is heated in the range of 30 minutes to 2 hours while maintaining approximately 85 to 92 占 폚. When the temperature is low, the effective ingredient is not sufficiently extracted from the materials and is not sufficiently mixed among the materials, whereas when the temperature is high, the material is burnt, and the temperature is increased by maximizing the temperature while preventing the material from burning, It is the optimal temperature condition for pulling out enough people to fit well.
냉각단계(S4)에서는 상기 소스를 냉각한다. 소스의 온도가 50~70℃에 이를 때까지 냉각하게 된다. 상기 온도에 이르면 즉시 포장을 하는데, 온도를 상기 범위에서 포장을 함으로서 포장 후 부피가 줄어들게 된다. 따라서 운반 또는 보관 중 팽창에 의한 포장지(용기)의 손상을 방지할 수 있다. In the cooling step S4, the source is cooled. The temperature of the source is cooled until it reaches 50 to 70 ° C. When the temperature is reached, it is immediately packaged. By packing the temperature within the above range, the volume after packaging is reduced. Therefore, damage to the wrapping paper (container) due to expansion during transportation or storage can be prevented.
상기에 따라 파 풍미를 지닌 파 풍미 소스가 제조된다. 이러한 파 풍미 소스는 각 재료들이 어우러져 짠맛, 신맛, 매운맛, 단맛이 조화롭게 어우러지고 특히 파 풍미를 풍부하게 느낄 수 있도록 하는바, 동물성기름과 식물성기름이 어우러진 파 풍미 소스 자체가 가진 감칠맛과 굴소스에 의한 감칠맛이 융화되어 감칠맛이 극대화되고, 더불어 노추소스와 춘장에 의해 중국음식에서 느낄 수 있는 이국적인 풍미가 은은하게 구현되는 소스가 형성되게 된다.A wave flavor source having a wave flavor is produced according to the above. These pungent flavor sauces are harmoniously combined with salty taste, sour taste, hot taste and sweet taste combined with each ingredients, and especially rich in pungent flavor. The flavor of the pungent flavor sauce that is mixed with animal oil and vegetable oil, And the richness of the flavor is maximized. In addition, the source of the exotic flavor that can be felt in the Chinese food by the nose sauce and the chunjang is formed smoothly.
상기와 같은 파 풍미 소스는 매운맛을 내는 재료를 추가로 첨가하거나 첨가 양을 증가시킴으로써 매운맛 소스로 제조되고, 마찬가지로 꿀이나 감초 같은 단맛을 내는 재료, 꿀, 버터, 마늘, 치즈, 각종 시즈닝류, 과일 맛, 각종 채소 맛을 내는 재료, 각종 과일류 및 향신료의 맛, 각종 채소류 등의 맛을 내는 재료를 첨가함으로써 소비자의 다양한 취향에 맞는 다양한 맛을 구현하는 소스로 응용되어 제조 및 생산된다.Such a puffy flavor source may be prepared as a spicy sauce by additionally adding a spicy ingredient or by increasing the amount of added ingredient, and may also be selected from ingredients such as honey, liquorice, honey, butter, garlic, cheese, various seasonings, fruits Flavor, taste of various vegetables, flavors of various fruits and spices, flavors such as various vegetables, etc., so that it can be manufactured and produced as a source for realizing various flavors suited to various tastes of consumers.
이와 같이 구현된 파 풍미 소스는 닭요리뿐만 아니라 돼지고기, 소고기, 오리고기 등 요리에 사용할 수 있는데, 첨가 또는 발라서 볶거나 굽거나 찜 등 기타 찍어먹는 소스 등에 활용할 수 있고, 또한 육류 요리에 국한되지 않고 생선, 해물, 채소등을 주재료로 하는 다양한 요리에 위의 방법 등으로 사용하여 요리의 완성과 풍미를 향상시킬 수 있게 되는 것이다. This type of pork flavor source can be used not only for chicken dishes but also for pork, beef and duck meat dishes. It can be used for other dipping sauces such as roasted, roasted, steamed, etc., It is possible to improve the completion and flavor of the dishes by using the above methods in a variety of dishes containing fish, seafood, and vegetables as main ingredients.
본 발명에서는 앞서 설명한 파 풍미 베이스와 파 풍미 소스를 적절히 응용하여 강정치킨을 제조하게 된다. 이하에서는 도 2를 참고로 하여 파 풍미 강정치킨 제조방법을 설명한다.In the present invention, the gangjeong chicken is manufactured by appropriately applying the above-described gangue flavor base and the wave flavor source. Hereinafter, a method of manufacturing a chicken with a pungent flavor will be described with reference to FIG.
우선 주재료와 부재료를 준비한다. 주재료는 닭고기이고, 닭고기를 잘 세척하고 손질하여 일정한 크기로 절단하여 준비한다. 부재료는 각종 양념과 채소, 견과류 등이 있을 수 있다. First, prepare the main materials and the additional materials. The main ingredient is chicken, and the chicken is washed and trimmed to a certain size and prepared. The ingredient may be various seasonings, vegetables, nuts, and the like.
재료의 준비가 완료되면 절단된 닭고기를 굽거나 튀겨 익힌다. 굽는 경우 오븐을 이용하고 튀기는 경우 기름에 튀기게 된다. 굽는 경우 닭의 크기에 따라 달라지겠지만 대략 250℃ 내외의 온도에서 6분 정도 구워주게 된다. 튀길 때에는 별도로 마련된 공지의 배터액(젖은 반죽)을 닭고기에 발라서 튀기게 되는데, 튀김기에서 175℃ 내외의 온도로 6분 정도 튀겨준다. 이 단계는 익히는 단계이다.When the preparation of the ingredients is completed, the cut chicken is baked or fried. If you bake, use the oven, and if you fry it will fry in oil. If baked, it will vary depending on the size of the chicken, but it will be baked at about 250 ° C for 6 minutes. In case of frying, it is splashed by putting a known batter liquid (wet dough) separately prepared in chicken, and fry for about 6 minutes at a temperature of about 175 ° C in a fryer. This step is the learning step.
상기 익히는 단계에서 익힌 닭고기를 팬에 투입하고 파 풍미 베이스를 첨가하여 1차 볶아 준다. 상기 파 풍미 베이스는 절단된 닭고기 100중량부 당 4~8중량부를 투입하여 볶아준다. 이 단계는 1차 볶는 단계인바, 이 과정에서 마늘 또는 각종 채소 맛을 내는 재료를 같이 투입함으로써 다양한 맛과 풍미를 향상시키게 된다. 이 고정에서 파의 풍미가 재료에 스며 배게 된다.Add chicken meat that has been cooked in the above step to the pan, add the wave flavor base, and roast first. 4 to 8 parts by weight per 100 parts by weight of chopped chicken is added to the wave flavor base. This step is a first roasting step, in which the garlic or various vegetable flavoring materials are added together to improve various flavors and flavors. In this fixation, the flavor of the waves seeps into the material.
상기 1차 볶는 단계 후 파 풍미 소스를 첨가하여 2차로 볶아준다. 이 단계는 2차 볶는 단계이다. 상기 파 풍미 소스는 절단된 닭고기 100중량부 당 70~100중량부를 투입하여 볶아준다. 이러한 2차 볶는 단계에서는 파 풍미 소스가 완전히 조려질 때까지 볶아주게 된다. 이 과정에서 재료에 파 풍미 소스가 추가로 배고 코팅되면서 파 풍미가 극대화됨과 아울러 파 풍미 소스에 포함된 다양한 맛이 재료와 조화롭게 어울리게 된다.After the first frying step, the pork flavor sauce is added and roasted secondarily. This step is a second roasting step. The poultry flavor source is fried in an amount of 70 to 100 parts by weight per 100 parts by weight of the cut chicken. In this second frying stage, the fried rice sauce is roasted until it is completely cooked. In this process, the poultry sauce is additionally hung and coated on the material to maximize the poultry flavor, and the various flavors contained in the poultry flavor sauce harmonize with the ingredients.
상기 1차 볶는 단계와 2차 볶는 단계는 센불에서 수행됨이 바람직하지만, 필요에 따라 불조절을 하면서 수행하여 재료가 타지 않도록 하면서 볶아주는 것이 필요하다. It is preferable that the first roasting step and the second roasting step are carried out in a high heat, but it is necessary to carry out the roasting process without performing burning while performing fire control as necessary.
2차 볶는 단계까지 마무리되면 기호에 따라 대파채를 투입하여 짧은 시간 동안 살짝 한번 더 볶아 준다. 마무리 단계로서, 볶는 시간은 대파채에 파 풍미 소스가 약간 묻어날 정도의 시간인바, 5초 이내의 시간이면 충분하다. 이 과정은 생략이 가능하다.After finishing the second roasting step, put the roasted roasted chicken in the sauce and fry it for a short time. As a finishing step, the time to roast is slightly longer than the time when it takes a little time to bloom the roasted flavor sauce. This process can be omitted.
상기에 따라 파 풍미를 내는 파 풍미 강정치킨이 완성된다. 이 상태에서 견과류 또는 각종 시즈닝류, 건조 과일류 및 기타 장식을 위한 식재료 등으로 장식할 수 있는바, 가정에서뿐만 아니라 치킨 요리를 제공하는 식당등에서 메뉴로 제공함에 손색이 없는 파 풍미 강정치킨을 제공할 수 있게 된다. According to the above, a poultry-flavored chicken with a pungent flavor is completed. In this state, you can decorate with nuts or various seasonings, dried fruit and other ingredients for decorations, and provide you with a pung-chan gangjeon chicken .
S1 : 파 풍미 베이스 제조단계,
S2 : 1차 조리단계,
S3 : 2차 조리단계,
S4 : 냉각단계. S1: wave flavor base preparation step,
S2: the first cooking step,
S3: secondary cooking step,
S4: Cooling step.
Claims (5)
상기 익히는 단계에서 익힌 닭고기를 팬에 투입하고 동물성기름 100중량부 당 식물성기름 80~120중량부, 대파 20~40중량부, 양파 10~20중량부, 기타 첨가물 5~15중량부를 포함하는 파 풍미 베이스를 첨가하여 1차 볶는 단계;
상기 1차 볶는 단계 후, 상기 파 풍미 베이스 100중량부 당 양조간장 300~500중량부, 사과식초 100~150중량부, 빙초산 10~20중량부, 물엿 1000~2000중량부, 노추소스 20~40중량부, 홍고추페이스트 40~100중량부, 굴소스 10~30중량부, 다진양파 20~60중량부, 다진마늘 20~60중량부, 다진고추 20~60중량부, 춘장 10~50중량부, 설탕 150~300중량부를 포함하는 파 풍미 소스를 첨가하여 2차 볶는 단계;
를 포함하여 강정치킨을 제조하는 파 풍미 강정치킨 제조방법.Baking or frying the cut chicken;
The chicken meat prepared in the above step is put into a pan and the chicken flavor including 80-120 parts by weight of vegetable oil, 20-40 parts by weight of onion oil, 10-20 parts by weight of onion and 5-15 parts by weight of other additives per 100 parts by weight of animal oil Adding a base to a primary roasting step;
After the first roasting step, 300 to 500 parts by weight of brewed soy sauce, 100 to 150 parts by weight of apple vinegar, 10 to 20 parts by weight of glacial acetic acid, 1000 to 2000 parts by weight of starch syrup, 20 to 40 40 to 100 parts by weight of red pepper paste, 10 to 30 parts by weight of oyster sauce, 20 to 60 parts by weight of chopped onion, 20 to 60 parts by weight of chopped garlic, 20 to 60 parts by weight of chopped red pepper, Adding a poultry flavor source containing 150 to 300 parts by weight of sugar to a second roast;
To produce a gangjeong chicken.
상기 파 풍미 베이스는 절단된 닭고기 100중량부 당 4~8중량부, 파 풍미 소스는 70~100중량부를 첨가하되,
상기 2차 볶는 단계에서는 파 풍미 소스가 완전히 조려질 때까지 볶아주는 파 풍미 강정치킨 제조방법.The method according to claim 1,
The poultry flavor base is added in an amount of 4 to 8 parts by weight per 100 parts by weight of the cut chicken and 70 to 100 parts by weight of a poultry flavor source,
In the second roasting step, the broth is roasted until the sauce is completely cooked.
상기 1차 볶는 단계에서 마늘 또는 채소맛을 내는 재료를 투입하여 같이 볶아 줌으로써 맛과 풍미를 향상시키는 파 풍미 강정치킨 제조방법.The method according to claim 1,
A method of manufacturing a pung-gangjang chicken which enhances taste and flavor by adding a garlic or vegetable-flavoring material in the first roasting step.
매운맛, 단맛, 과일맛, 채소맛, 향신료 맛을 내는 재료 중 어느 하나 이상이 추가로 첨가되어 다양한 맛이 구현되는 파 풍미 강정치킨.
5. The method of claim 4,
Flavor, sweetness, fruit flavor, vegetable flavor, flavor spice flavor, and more.
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