KR20190045734A - Method for slices of boiled beef using chicken feet - Google Patents

Abstract

According to an embodiment of the present invention, a method for making chicken feet slices comprises the following steps: washing boneless chicken feet; lightly boiling the boneless chicken feet in spicy broth; taking out the boneless chicken feet from the spicy broth and stir-frying the boneless chicken feet in sesame oil; adding soju and the spicy broth to the boneless chicken feet stir-fried with the sesame oil and boiling the same; adding aged soy sauce, cooking wine, coffee, and starch syrup to the product of the previous step and boiling the same for 5-10 minutes; adding thereto seasoning powder, hot pepper powder, minced garlic, Chungyang red pepper, and peanut powder, and mixing and boiling the same for 10-20 minutes; and placing the product of the previous step in a mold and letting the same cool.

Description

FIELD OF THE INVENTION [0001] The present invention relates to a method for producing chicken meat,

More particularly, the present invention relates to a method for manufacturing a chicken broth having various flavors.

In general, many kinds of meats are being introduced, both east and west, and various researches have been carried out in order to produce a unique taste and aroma in meat cooking. At the same time, various kinds of seasonings It is being developed in various ways.

During the meat dish, boiled beef or pork is boiled, and the boiled beef is sliced and thinly sliced. It is used in various occasions, and it is a type of meat dish that is popular with many people in everyday life.

The general manufacturing method of chopped meat is to put the meat into water first, to remove the blood, to pour water into the pot or the pot, then boil the meat completely, then add a little salt and boil it for a while. When you live beef, you can put whole garlic and garlic in it, and when you pork it, you can put ginger in it to remove the peculiar smell. Press boiled meat to remove the water and slice it up.

However, there is a disadvantage that the meat is expensive because it is made of pork or beef, and the meat is not in conformity with the taste of consumers who want to taste various flavors.

Generally, chicken is a nutritious food that is fleshy and digestible. The fat in the breast is very low in fat, and the skin has a lot of soft fat that lowers the cholesterol level. The fat of the chicken contains essential fatty acids and unsaturated fatty acids, essential nutrients for skin health. Chicken, which is rich in nutritional ingredients, has a good flavor and flavor, and is easily cooked and nutritious. Therefore, it is widely used in cooking all over the world.

Collagen is one of the main nutritional ingredients of chickens, which is good for young women's skin, osteoporosis and neuralgia.

In addition, when heat is added to the collagen, it is dissolved in gelatin and boiled, and gelatin is effective for anti-aging and skin beauty.

In addition, the zinc component contained in chicken breasts is very helpful in controlling blood sugar, strengthening diabetes and vigor, strengthening immune function, and promoting growth and development of children.

The method for manufacturing the moxibulins using the conventional chicken feet having the above-mentioned effects is as follows: a step of separating and washing the outer shell of the chicken leg, separating and removing the bones, rehydrating the chicken bones and then dewatering and rapidly freezing, (1) a process in which water is squeezed by adding 1.5 times the weight of the raw chicken flesh, and (2) when the water is evaporated in 1/2 of water in the cooking process, sodium polyphosphate and sodium metaphosphate (0.05% based on raw chicken broth), gelatin (0.5% based on feedstock), xylose (D-XYLOSE; 0.15% based on feedstock), 50% A step of adding an additive of glyceride (monoglyceride: 0.01% for raw chicken meat) and cereal starch (10% for raw chicken meat), and continuing the concentration while stirring the composition to which the additive is added When they had a certain binding force, they were put into a molding mold, molded, frozen, cut into a predetermined size, and vacuum packaged.

However, there is a problem in that the method for manufacturing jelly using the chicken feet is not beneficial to the human body by adding chemical additives such as sodium polyphosphate and sodium metaphosphate.

In addition, the cooking of the chicken feet is not convenient because the cooked chicken is not convenient because the cooking is difficult because the cooked chicken feet are splashed or bent and cooked to provide the foodstuffs. In addition, when the chicken feet are fried or blazed, harmful ingredients are contained And the like.

Korean Patent No. 10-1216749 (published Dec. 28, 2012) Korean Patent Publication No. 10-2008-0112590 (published on December 26, 2008)

It is an object of the present invention to provide a method of manufacturing chicken broth which can be produced without adding a chemical additive harmful to human body.

It is also an object of the present invention to provide a chicken broth manufacturing method having various flavors.

It is also an object of the present invention to provide a method for manufacturing a chicken broth having a high degree of favorability with waste of food ingredients and excessive fragrance by providing information on the optimum additive content that can feel the flavor.

The method for manufacturing a chicken hair flesh according to an embodiment of the present invention comprises the steps of washing a skeleton chicken follicle, a step of dipping the skeleton chicken follicle into a spicy broth, a step of extracting the skeleton chicken follicle from a spicy broth, roasting in sesame oil, Add spices, spices, coffee, and starch syrup for 5 ~ 10 minutes, seasoning powder, chili powder, chopped garlic, chili pepper and peanuts. , Mixing and shaking for 10 to 20 minutes, and cooling the result of the previous step into a mold.

Here, the spicy broth may be broth prepared by soaking at least one selected from the group consisting of ginseng, ginger, and onion in water for 20 to 60 minutes.

Herein, the shochu and spicy broth are roasted in the sesame oil roasted chicken broth, and the breaking step may include a step of mixing shochu and spicy broth at a ratio of 1: 8 to 1:10, and breaking the broiler chicken broth.

The step of adding the soy sauce, the liquorice, the coffee and the starch syrup for 5 to 10 minutes includes 3 to 5 parts by weight of soy sauce, 0.5 to 1.2 parts by weight of liquorice, To 1.8 parts by weight and from 3.5 to 5 parts by weight of starch syrup.

Wherein the seasoning powder is powdery capsaicin, red ginseng powder or mushroom powder.

According to the method for manufacturing a chicken hair flesh according to an embodiment of the present invention, it is possible to manufacture a healthy chicken flesh knife without adding a chemical additive harmful to the human body.

In addition, the optimum flavor can be felt by putting a proper amount of the food ingredients, thereby reducing the waste of the food materials and reducing the manufacturing cost accordingly.

1 is a flowchart of a method for manufacturing a chicken hair flesh according to an embodiment of the present invention.
FIG. 2 is an actual photograph of a chicken broth prepared by varying the content of capsaicin according to an embodiment of the present invention.
FIG. 3 is an actual photograph of chicken hair frying which is prepared by varying the content of red ginseng powder according to an embodiment of the present invention.
FIG. 4 is a photograph of a chicken hair piece produced by varying the content of mushroom powder according to an embodiment of the present invention.

Hereinafter, embodiments will be described with reference to the accompanying drawings. However, the embodiments described may be modified in various forms, and the scope of the present invention is not limited by the embodiments described below. In addition, various embodiments are provided to more fully describe the present invention to those skilled in the art. The shape and size of elements in the drawings may be exaggerated for clarity.

Hereinafter, a method for manufacturing a chicken hair fry according to an embodiment of the present invention will be described in detail with reference to the drawings.

1 is a flowchart of a method for manufacturing a chicken hair flesh according to an embodiment of the present invention.

As shown in FIG. 1, the method for manufacturing chicken breast fingers according to an embodiment of the present invention includes a step (S100) of washing a bone-marrow chicken breast, a step S200 of defrosting the bone-marrow chicken breast with spicy broth, (S300), sesame oil roasted chicken breast roasted with shochu and spicy broth (S400), and the result of the preceding step is added with soy sauce, flavoring, coffee, and starch syrup, A step S600 of adding a seasoning powder, a red pepper powder, a chopped garlic, a red pepper and a peanut crumb, mixing and shaking for 10 to 20 minutes (S600), and a step S700 of cooling the resultant of the previous step into a mold .

The step (S100) of washing the bone-marrow chicken feet is a step of removing and cleaning the foreign matter on the surface of the chicken feet. Bone the chickens, prepare the boneless chickens, and put the flour and coarse salt in the water.

Rinse 3 to 4 times and repeat the washing by removing the salt groups that may remain on the surface of the skeleton.

Step S200 of blowing the skimmed chicken leg into the spicy broth is a step of removing enough time to remove the odor of the chicken feet and allow the spicy broth to penetrate the chicken leg well.

Usually, it is recommended to boil for about 30 minutes to an hour, and the skewered chicken feet are filled to the extent that they can barely be immersed in the spicy broth, then gradually warm to the medium heat. Remove the various waste products exposed on the upper part of the spicy broth while the skimmed chicken legs are cut from the spicy broth, and boil for a sufficient time.

Spicy broth is broth prepared by soaking at least one selected from the group consisting of ginseng, ginger, and onion into water for 20 to 60 minutes. Ginseng contains saponin, which is a beneficial food for the human body. The ginseng can be used in the state where the ginseng is suspended in water, but it is not necessarily limited thereto.

Ginger is used as a medicinal herb in dried herbs. It treats chills, fever, headache, vomiting, seawater and sputum caused by colds. It also has effect on abdominal pain and diarrhea caused by food poisoning. It also boils ginger in boiling water and drinks tea. . Pharmacological action to promote gastric secretion, digestive power, cardiac excitement, blood circulation promotion, and bacillary action have been reported. Chinese characters include gangguk, manggang, white lantern, brilliant element, cognitive herb, jagang, jagang, It is also called health. In addition, rootstocks are dried and used as spices for bread, confectionery, curry, sauce, pickles, etc., peeled, boiled, put in syrup, cut into ginger, and made with ginger. The ginger is inserted into the spicy broth according to the embodiment of the present invention to remove not only the detoxifying action but also the strong odor inherent to the ginger to remove the peculiar odor of the chicken bone.

Onion is effective for diabetes, contains ingredients beneficial to insomnia, prebiotics, and is known to be a good food for cardiovascular disease, which is a healthful food ingredient. The onion in the method of manufacturing chicken fingers according to the embodiment of the present invention is included in the spicy broth so that the sweet flavor ingredient permeates into the broth and enriches the fragrance of the spicy broth, By grabbing it together, you can feel a smoother texture.

In addition, a variety of herbal medicinal ingredients such as Parsnip, Pepper, Licorice, etc. can be added to the spicy seaweed for 20 to 60 minutes.

In the step (S300) of extracting the skeletal chicken leg from the spicy broth and heating the sesame oil in the high temperature so that the flavor of the sesame oil matches the flavor of the sesame oil while keeping the scent of the spicy broth left in the skeleton chicken leg. Fry boiled chopped chicken legs boiled in spicy broth and stir thoroughly for a short time as possible.

In step (S400), the soju and spicy broth are added to sesame oil roasted chicken breast broth, and the step of mixing soju and broth broth at a ratio of 1: 8 to 1: Soju removes the odor from the skeleton. When the break time is 10 to 30 minutes, the added soju ingredient is volatilized together with the odor component of the skeleton of the skeleton, leaving only the skeleton of the skeleton having the flavor of the spice.

The step S500 of adding soy sauce, coffee, and starch syrup for 5 to 10 minutes is a step of mixing various sauces to taste the taste of the consumer who consumes the actual skins of chicken breast.

3 to 5 parts by weight of soy sauce is added based on 100 parts by weight of the resultant product of the step S400. The soy sauce is a seasoning material to be added to add a salty taste to the skins of chicken breast, but a suitable amount can be added according to the taste, but when 3 to 5 parts by weight are added, an appropriate taste can be felt.

0.5 part by weight to 1.2 parts by weight of flavorings are mixed. The sake is made from seasoning ingredients like vinegar, and here, it plays a role of preventing the thickening of the skeleton of the chicken breast by mixing with soy sauce and other seasoning ingredients.

1 to 1.8 parts by weight of coffee are mixed. Coffee also removes the tough flavor as well as the flavor, and makes the color of the skeleton of the chicken feet shine dark.

3.5 to 5 parts by weight of starch syrup are mixed. In the process of manufacturing chicken meat shavings according to the embodiment of the present invention, the syrup is a sweet seasoning material, but in the process of thinning chicken chicken shavings after being cooled, the role of the shaved chicken breast shavings do. For example, when the starch syrup is added in an amount of 3.5 parts by weight or less, there is a problem in that the weight of the chicken breast is detached or separated during the cutting of the chicken breast. In addition, when mixed at 5 parts by weight or more, the sweetness is too strong, so that chicken broth can have a taste that is not suitable for the taste.

The step (S600) of adding seasoning powder, red pepper powder, chopped garlic, Cheongyang red pepper and peanut crumbs and mixing for 10 to 20 minutes is a step of adding the ingredients to be added according to the preference.

FIG. 2 is an actual photograph of a chicken broth prepared by varying the content of capsaicin according to an embodiment of the present invention.

FIG. 3 is an actual photograph of chicken hair frying which is prepared by varying the content of red ginseng powder according to an embodiment of the present invention.

FIG. 4 is a photograph of a chicken hair piece produced by varying the content of mushroom powder according to an embodiment of the present invention.

Here, the seasoning powder may be powdery capsaicin, red ginseng powder or shiitake mushroom powder. When the powdered capsaicin is 100 parts by weight, it is preferable to add 1 part by weight of the resultant product. If it is added in an amount exceeding 1 part by weight, it may not be suitable for the taste due to a strong spicy taste. If the amount is less than 1 part by weight, the spicy taste can hardly be felt. Also, when liquid capsaicin is used, the color of the sebum changes sharply.

When 100 parts by weight of the resultant product of the red ginseng powder is added, 3 parts by weight of the red ginseng powder is preferably added. When added in an amount exceeding 3 parts by weight, bitter taste tastes. When too little is added, the incense of red ginseng is hardly felt.

When the shiitake mushroom powder is 100 parts by weight, it is preferable to add 3 parts by weight of the resultant product. If it is added in an amount exceeding 3 parts by weight, it tastes hard and becomes unsuitable for consumers' taste.

Capsaicin, red ginseng powder or mushroom powder, which is a kind of seasoning powder, is preferably not mixed and used, and it is a manufacturing method in which chicken seasoning is produced by mixing only one seasoning powder to taste a seasoning unique taste.

In addition to seasoning, chili powder, chopped garlic, cheongyang red pepper and peanut crumbs can be added to produce a chicken broth with a harmonious flavor.

In step S700, the resultant preparation of the skimmed chicken breast is put in a mold having a predetermined size and cooled until it is solidified into a gel form.

When the cooling step is completed, the result of the preparation of the skimmed chicken legs is removed from the mold, and the chopped chicken meat is cut by cutting with a knife.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is evident that many alternatives, modifications and variations will be apparent to those skilled in the art. Accordingly, the true scope of the present invention should be determined by the technical idea of the appended claims.

Claims (6)

(a) washing the skeleton chicken feet;
(b) dropping the skimmed chicken leg on the spicy broth;
(c) extracting the skeletal chicken leg from the broth and roasting it in sesame oil;
(d) a step of putting shochu and spicy broth in sesame oil roasted chicken breast feet;
(e) adding soy sauce, flavoring, coffee, and starch syrup to the result of step (d), and breaking the soy sauce for 5 to 10 minutes;
(f) Add seasoning powder, red pepper powder, chopped garlic, Cheongyang red pepper and peanut crumbs, and mix them for 10 ~ 20 minutes;
(g) placing the resultant of step (f) in a mold and cooling. The method according to claim 1,
Wherein the spicy broth is broth produced by soaking at least one selected from the group consisting of ginseng, ginger, and onion in water for 20 to 60 minutes. The method according to claim 1,
Wherein the step (d) comprises mixing the soju and spicy broth at a ratio of 1: 8 to 1:10, and adding a skimmed chicken leg to the broth. The method according to claim 1,
(E) comprises 3 parts by weight to 5 parts by weight of soy sauce, 0.5 to 1.2 parts by weight of liquor, 1 to 1.8 parts by weight of coffee, and 3.5 to 5 parts by weight of starch, based on 100 parts by weight of the product of step (d) By weight. The method according to claim 1,
Wherein the seasoning powder is powdery capsaicin, red ginseng powder or shiitake mushroom powder. A chicken curd prepared by the method of any one of claims 1 to 5.

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