KR20180119812A - Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same - Google Patents

Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same Download PDF

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KR20180119812A
KR20180119812A KR1020170053425A KR20170053425A KR20180119812A KR 20180119812 A KR20180119812 A KR 20180119812A KR 1020170053425 A KR1020170053425 A KR 1020170053425A KR 20170053425 A KR20170053425 A KR 20170053425A KR 20180119812 A KR20180119812 A KR 20180119812A
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chicken
shrimp
parts
weight
gangjeong
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Korean (ko)
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배지원
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배지원
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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
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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

Abstract

The present invention relates to a cooking method of chicken gangjeong (friend chicken with sweet and salty sauce) with shrimp, and chicken gangjeong prepared by the same. More specifically, shrimp is fried with chicken when preparing fried chicken for the chicken gangjeong, thereby improving the texture and taste, and allowing consumers to easily intake nutrients in the shrimp. Also, the chicken gangjeong of the present invention selectively includes vegetables to further improve the texture, taste, and nutrition of the chicken gangjeong.

Description

새우를 포함하는 닭강정의 제조방법 및 이 방법에 의해 제조된 닭강정{COOKING METHOD OF CHICKEN GANGJEONG WITH SHRIMP AND CHICKEN GANGJEONG USNIG THE SAME}TECHNICAL FIELD [0001] The present invention relates to a method of manufacturing a chicken jug including a shrimp, and a chicken jug made by the method. ≪ Desc / Clms Page number 1 >

본 발명은 닭강정에 적용되는 닭튀김의 제조 시, 새우를 조합하여 튀겨냄으로써, 닭강정에 대한 색다른 맛, 식감 및 영양을 구현할 수 있도록 하는, 새우를 포함하는 닭강정의 제조방법 및 이 방법에 의해 제조된 닭강정에 관한 것이다.The present invention relates to a method for manufacturing a chicken marrow including shrimp, which makes it possible to realize a different flavor, texture and nutrition for a chicken marrow by combining and frying shrimp in preparation of a chicken fryer applied to a chicken marrow, It is about a chicken river.

일반적으로 닭강정은 닭고기를 기름에 튀긴 후 각종 소스를 도포하거나 또는 해당 소스로 조린 요리로써 남녀노소를 불문하고 누구자 좋아하는 먹거리 중 하나이다.Generally, a chicken mackerel is one of the favorite foods for both men and women, whether it is fried in chicken oil and then applied with various sauces or cooked with the sauce.

이러한 닭강정은 통상 튀긴 닭과 소스의 조합이라는 정해진 구성을 가짐에 따라 소스의 맛을 달리하는 것 이외에는 좀 더 색다르고 영양가 있는 닭강정을 구현하기에는 제한적이었다. 이를 해결하기 위하여, 특허문헌 1에서는 닭강정 소스에 가시오가피를 첨가하였으며, 특허문헌 2에서는 닭강정 소스에 금귤 등의 천연재료를 첨가하여, 닭강정에 대한 색다른 맛 및 영양을 구현하고자 하였다.These chicken broilers have a defined configuration, typically a combination of fried chicken and sauce, but were limited in their ability to produce a more colorful and nutritious chicken liver except that the sauce tastes different. In order to solve this problem, Patent Document 1 discloses a method for adding a raw material to a chicken stew, and Patent Document 2 discloses adding a natural material such as kumquat to a chicken stew source to realize a different flavor and nutrition for a chicken stew.

하지만, 상기와 같은 종래기술들 역시 그 소스의 맛만 달리하는 것에 그칠 뿐 여전히 좀 더 색다르고 영양가 있는 닭강정을 구현하기에는 제한적이었다.However, the above-mentioned prior arts have also been limited in that only the flavor of the sauce is different but still a more colorful and nutritious chicken manger can be realized.

한편, 일반적으로 새우는 두족류에 속하는 연체동물로써, 육포나 훈제품으로 가공하여 취식하거나, 날것 또는 뜨거운 물에 설익게 데쳐 회로 취식하기도 하고, 튀김, 조림, 볶음 등 다양한 요리방법으로 취식한다.On the other hand, shrimp are generally molluscic animals belonging to cephalopods. They are processed into jerky or smoked foods, or they are cooked in raw or hot water, and they are cooked by various cooking methods such as frying, stewing, and frying.

약리학적으로는 풍부한 타우린이 함유되어 있어 혈액 중의 중성지질과 콜레스테롤을 효과적으로 억제하여 콜레스테롤을 저하 시키며 또한 타우린이 간의 해독작용을 도와 피로회복에 효과적이고, 그밖에 성분으로는 나이아신, 나트륨, 단백질, 당질, 레티놀, 카로틴, 비타민A, 비타민B, 비타민B1, 비타민B2, 비타민B6, 비타민E, 아연, 엽산, 인, 지질, 철분, 칼륨, 칼슘, 콜레스테롤, 회분 성분을 함유하고 있으며, 지질과 당질의 양이 극히 적고 단백질이 풍부하다고 알려져있다.It contains pharmacologically rich taurine, which effectively inhibits the neutral lipids and cholesterol in the blood to lower cholesterol. It also helps taurine to detoxify liver and is effective in restoring fatigue. Other ingredients include niacin, sodium, protein, It contains retinol, carotene, vitamin A, vitamin B, vitamin B1, vitamin B2, vitamin B6, vitamin E, zinc, folate, phosphorus, lipid, iron, potassium, calcium, cholesterol, It is known to be extremely low and rich in protein.

따라서, 본 발명의 출원인은 닭강정의 소스가 아닌 튀김 자체에 닭과 새우를 조합함으로써, 본 발명을 완성하였다.Thus, the applicant of the present invention has completed the present invention by combining chicken and shrimp in the frying itself, which is not a source of chicken broth.

본 발명은 닭강정에 적용되는 닭튀김의 제조 시, 새우를 조합하여 튀겨냄으로써, 그 식감 및 맛을 향상시킬 뿐만 아니라, 새우가 가지는 각종 영양성분을 간편하게 섭취할 수 있도록 함을 과제로 한다.The present invention aims to improve the texture and flavor of shrimp by combining and frying shrimp in the preparation of chicken fry to be applied to a chicken stew, as well as being able to easily ingest various nutrients contained in shrimp.

아울러. 상기 닭과 새우의 조합 시 야채를 더 포함시킴으로써, 그 식감, 맛 및 영양을 더욱 향상시킬 수 있도록함을 다른 과제로 한다.together. Another object of the present invention is to further improve the texture, taste, and nutrition by adding vegetables when the chicken and shrimp are combined.

본 발명은 새우를 포함하는 닭강정의 제조방법에 있어서,The present invention relates to a method for producing a chicken marrow containing shrimp,

설정된 크기로 절단된 닭정육과 새우를 조합한 후, 이를 같이 튀기는 단계(S100); 및 상기 S100 단계를 거친 튀김에 소스를 도포하거나 또는 해당 소스로 조려 닭강정을 제조하는 단계(S200);를 포함하여 이루어지는 것을 특징으로 하는, 새우를 포함하는 닭강정의 제조방법 및 이 방법에 의해 제조된 닭강정을 과제의 해결 수단으로 한다.A step (SlOO) of combining chicken meat and shrimp cut into a predetermined size and then frying together; And a step (S200) of applying a sauce to the sauce fried in step S100 or preparing a chicken sauce sauce by using the sauce to prepare safflower sauce (S200), and a method of manufacturing a chicken sauce including the shrimp The chicken marlin is used as a solution to the problem.

여기서, 상기 S100 단계는, 닭정육 100 중량부에 대하여, 새우 50 ~ 100 [0015] 중량부를 조합하는 것이 바람직하다.In step S100, it is preferable to mix 50 to 100 parts by weight of shrimp with 100 parts by weight of chicken meat.

한편, 닭정육 100 중량부에 대하여, 설정된 크기로 절단된 야채 1 ~ 10 중량부를 더 조합할 수 있다.On the other hand, 1 to 10 parts by weight of vegetables cut to a set size can be further added to 100 parts by weight of chicken meat.

본 발명은 닭강정에 적용되는 닭튀김의 제조 시, 새우를 조합하여 튀겨냄으로써, 그 식감 및 맛을 향상시킬 뿐만 아니라, 새우가 가지는 각종 영양성분을 간편하게 섭취할 수 있도록 하는 효과가 있다.The present invention has the effect of facilitating the consumption of various nutrients contained in the shrimp as well as improving the texture and taste of the shrimp by combining and frying the shrimp in the preparation of chicken frying applied to chicken stew.

도 1은 본 발명의 일 실시예에 따른 새우를 포함하는 닭강정의 제조방법을 나타낸 흐름도1 is a flow chart illustrating a method of manufacturing a chicken marrow containing shrimp according to an embodiment of the present invention;

상기의 효과를 달성하기 위한 본 발명에 따른 새우를 포함하는 닭강정 및 이의 제조방법은 본 발명의 기술적 구성을 이해하는데 필요한 부분만 설명하되, 그 이외 부분의 설명은 본 발명의 요지를 흩트리지 않도록 생략될 것 이라는 것을 유의하여야 한다.In order to achieve the above-described effects, a chicken jar including a shrimp according to the present invention and a method of manufacturing the same will be described with reference to only the parts necessary for understanding the technical structure of the present invention, and the description of the other parts will be omitted so as not to disturb the gist of the present invention. .

이하, 본 발명에 따른 새우를 포함하는 닭강정의 제조방법 및 이 방법에 의해 제조된 닭강정을 상세하게 설명하면 다음과 같다.Hereinafter, a method for manufacturing a chicken marrow containing shrimp according to the present invention and a chicken marrow produced by the method will be described in detail.

본 발명은 도 1에 도시된 바와 같이, 설정된 크기로 절단된 닭정육과 새우를 조합한 후, 이를 같이 튀기는 단계(S100) 및, 상기 S100 단계를 거친 튀김에 소스를 도포하거나 또는 해당 소스로 조려 닭강정을 제조하는 단계As shown in FIG. 1, the present invention is a method for manufacturing a shrimp, comprising: combining chicken meat and shrimp cut into a predetermined size and then frying the same together (S100); and applying the sauce to the sauce, Steps to manufacture chicken liver

(S200)를 포함하여 이루어진다.(S200).

상기 S100 단계는, 설정된 크기로 절단된 닭정육과 새우를 조합한 후 같이 튀기는 단계로써, 닭정육 100 중량부에 대하여, 새우 50 ~ 100 중량부를 조합한다.In step S100, chicken poultry cut into a predetermined size and shrimp are combined and then fried. The shrimp is combined with 100 parts by weight of chicken meat and 50 to 100 parts by weight with shrimp.

여기서, 새우의 함량이 50 중량부 미만일 경우, 새우에 의한 식감 및 맛 등의 향상효과가 미비할 우려가 있으며, 100 중량부를 초과할 경우, 오히려 닭강정 고유의 맛을 저감시킬 우려가 있다. Here, when the content of the shrimp is less than 50 parts by weight, the effect of improving the texture and taste by the shrimp may be insufficient. When the content exceeds 100 parts by weight, there is a possibility that the taste inherent to the chicken liver is reduced.

한편, 상기 '설정된 크기'란 통상 '한 입 크기' 또는 '반 입 크기' 등 취식자 또는 조리자가 원하는 다양한 크기를 적용할 수 있으며, 특정 크기에 한정되지는 않는다.아울러, 상기 닭정육 및 새우의 경우 통상 구입할 수 있는 손질된 닭정육을 사용할 수도 있고 또는 닭과 새우를 직접 손질(세척 및 잡내제거 등)하여 사용할 수도 있다. Meanwhile, the 'set size' is not limited to a specific size and can be various sizes desired by a cook or a cooker such as a mouth size or a mouth size, , You can use the trimmed chicken meat that you can usually buy, or you can use chicken (shrimp) and shrimp (chicken)

한편, 닭정육과 새우에 대한 손질 방법은 이미 다양하게 공지되어 있으며, 특정 방법에 한정하지 않고 공지된 다양한 방법을 적용할 수 있으나, 일 예로 닭정육의 경우 생닭을 세척하고 살을 발라낸 후, 발라낸 닭정육 100 중량부를 기준으로, 후추, 소금, 청주 각각 5 ~ 10 중량부를 도포하여 재워둠으로써 잡내 등을 제거할 수 있다.Meanwhile, various methods are known in the art for chicken meat and shrimp, and various known methods can be applied without limitation to specific methods. For example, in the case of chicken meat, the chicken is washed and fleshy, 5 to 10 parts by weight of pepper, salt, and sake, respectively, are applied and rested on the basis of 100 parts by weight of the chicken meat prepared.

하지만 상술한 바와 같이 이러한 손질법에 한정하는 것은 아니고 이미 공지된 다양한 손질방법을 적용할 수 있다.However, as described above, the present invention is not limited to such a method, and a variety of methods known in the art can be applied.

아울러, 새우의 경우 세척 후 바로 사용하거나 또는 세척 후 삶은 새우를 사용할 수 있으며, 이때 사용되는 새우는 통상의 공지된 새우 또는 본 발명의 출원인에 의해 선등록(대한민국 특허등록공보 제10-1378091호) 받은 '자숙된 새우' 등을 적용할 수도 있다.또한, 닭정육과 새우를 조합한 후 같이 튀김에 있어, 튀기는 방법 및 조건 등은 이미 다양하게 공지되어 있으므로 특정 방법이나 조건에 한정하지 않고 다양한 방법 및 조건을 적용할 수 있으며, 일 예로 닭정육과 새우를 조합한 후, 여기에 (조합물 100 중량부를 기준으로) 전분 10 ~ 20 중량부, 튀김가루 5 ~ 10 중량부 및 취향에 따라 달걀 등을 추가하여 도포한 후, 이를 140℃ ~ 200℃의 기름에서 3 ~ 20분간 튀길 수 있다. 하지만 상술한 바와 같이 이러한 방법 및 조건에 한정하는 것은 아니고 이미 공지된 다양한 튀김 방법 및 조건을 적용할 수 있다.In addition, the shrimp can be used immediately after the washing or after the washing, and the shrimp to be used at that time can be used as a conventional shrimp, or by the applicant of the present invention (Korean Patent Registration No. 10-1378091) In addition, since the method and condition of frying after the combination of chicken meat and shrimp are known in various ways, it is not limited to specific methods and conditions, and various methods For example, chicken meat and shrimp are combined, and then 10 to 20 parts by weight of starch (based on 100 parts by weight of the combination), 5 to 10 parts by weight of fried powder, and eggs And then it can be fried in oil at 140 ° C to 200 ° C for 3 to 20 minutes. However, as described above, the present invention is not limited to these methods and conditions, and various well-known frying methods and conditions can be applied.

한편, 상기와 같이 닭정육과 새우를 조합함에 있어, 그 식감 등을 더욱 향상시키기 위해 잘게 절단된 당근, 연근 또는 샐러리와 같은 야채를 더 조합할 수 있으며, 이 경우 닭정육 100 중량부에 대하여, 상기와 같은 야채 1~ 10 중량부를 더 조합한다.In the case of combining chicken meat and shrimp as described above, vegetables such as cut carrots, lotus root, or celery can be further combined to further improve the texture. In this case, for 100 parts by weight of chicken meat, 1 to 10 parts by weight of the aforementioned vegetables are further combined.

여기서, 야채의 함량이 1 중량부 미만일 경우, 야채에 의한 식감 향상 등의 효과가 미비할 우려가 있으며, 50중량부를 초과할 경우, 오히려 닭강정 고유의 맛을 저감시킬 우려가 있다.Here, when the content of the vegetables is less than 1 part by weight, there is a possibility that the effect such as the improvement of the texture by the vegetables is insufficient. When the content is more than 50 parts by weight, there is a possibility that the taste inherent to the chicken liver is reduced.

상기 S200 단계는, 상기 S100 단계를 거친 튀김에 소스를 도포하거나 또는 해당 소스로 조려 닭강정을 제조하는In step S200, the sauce is applied to the sauce fried in step S100,

단계로써, 이미 공지된 다양한 소스를 적용할 수 있으며, 특정 소스에 한정하지는 않지만 일 예로 튀김 100 중량부에 대하여 고추장 20 ~ 30 중량부, 케찹 20 ~ 30 중량부, 간장 5 ~ 10 중량부, 물 5 ~ 10 중량부, 물엿 20~ 30 중량부 및 설탕 5 ~ 10 중량부를 포함하여 이루어지는 소스에 도포하거나 또는 상기와 같이 이루어지는 소스를 끓인 후 튀김을 투입하고 10 ~ 20분간 더 끓여 조릴 수 있다. 하지만 상술한 바와 같이 이러한 소스 및 방법에 한정하는 것은 아니고 이미 공지된 다양한 소스 및 방법을 적용할 수 있다.한편, 여기에 견과류 또는 떡 또는 각종 야채 등을 덧뿌리거나 추가할 수 있으며, 이러한 변경은 통상적인 것이므로 본 발명의 범위에 속한다 할 것이다.And 20 to 30 parts by weight of kochujang, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of soy sauce, 5 to 10 parts by weight of starch syrup, 20 to 30 parts by weight of starch syrup, and 5 to 10 parts by weight of sugar. Alternatively, the above-mentioned sauce may be boiled, fried, and boiled for 10 to 20 minutes. However, as described above, the present invention is not limited to these sources and methods, and various sources and methods already known can be applied. Meanwhile, nuts or rice cakes or various vegetables can be sprayed or added thereto. And it will be within the scope of the present invention.

이하, 본 발명을 아래 실시예에 의거하여 본 발명에 따른 새우를 포함하는 닭강정의 제조방법 및 이 방법에 의해 제조된 닭강정에 대해 설명하겠는바 본 발명이 실시예에 의해 한정되는 것은 아니다.Hereinafter, the present invention will be described on the basis of the following examples, but the present invention is not limited to the following examples.

새우를 포함하는 닭강정의 제조방법 및 이 방법에 의해 제조된 닭강정A method for manufacturing a chicken skewer containing shrimp and a chicken skewer produced by the method

Claims (1)

손질된 닭정육과 새우를 각각 반입 크기로 절단한 후, 닭정육 100 중량부에 대하여 새우 50 중량부 및 잘게 절단한 샐러리 10 중량부를 조합하고, 여기에 튀김옷(전분 20 중량부, 튀김가루 10 중량부)을 도포한 후, 이를160℃의 기름에서 15분간 튀겨내었다. 그리고 상기 튀김을 끓는 소스(고추장 30 중량부, 케찹 20 중량부, 간장7 중량부, 물 5 중량부, 물엿 20 중량부 및 설탕 5 중량부)에 투입 후 조려 닭강정을 제조한다.Each of the prepared chicken meat and shrimp was cut into a carry-in size, and then 50 parts by weight of shrimp and 10 parts by weight of cired cut celery were combined with 100 parts by weight of chicken meat, and then 20 parts by weight of starch, 10 parts by weight of fried powder Part), which was then fried in oil at 160 DEG C for 15 minutes. Then, the frying pan is put into boiling sauce (30 parts by weight of kochujang, 20 parts by weight of ketchup, 7 parts by weight of soy sauce, 5 parts by weight of water, 20 parts by weight of starch syrup and 5 parts by weight of sugar).
KR1020170053425A 2017-04-26 2017-04-26 Cooking method of chicken gangjeong with shrimp and chicken gangjeong usnig the same KR20180119812A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115669871A (en) * 2022-09-16 2023-02-03 三百坊农产品供应链(山东)有限公司 A grass chicken (15878) shrimp and its preparation method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115669871A (en) * 2022-09-16 2023-02-03 三百坊农产品供应链(山东)有限公司 A grass chicken (15878) shrimp and its preparation method

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