KR20200095263A - Cooking method of a hot tasty chicken roast having abulgogi taste - Google Patents
Cooking method of a hot tasty chicken roast having abulgogi taste 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- 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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- 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
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- 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 불고기맛을 내는 매운 닭고기 구이의 제조방법에 관한 것으로서, 전처리 공정을 거친 계육에 고추장, 불고기양념장 등 양념조미액을 첨가하는 1차 조미공정과 오븐구이 공정을 거쳐 과량의 지방을 유출시키는 공정과 상기 공정을 거친 계육에 고추장, 불고기양념장, 마늘 등을 포함한 양념조미액을 도포하는 2차 조미공정과 최종적으로 진공포장하는 공정에 관한 것이다.The present invention relates to a method of manufacturing spicy chicken roasting that tastes bulgogi, and is a process of spilling excess fat through the first seasoning process and oven-baking process of adding seasoning liquids such as red pepper paste and bulgogi sauce to chicken meat that has undergone a pretreatment process. And it relates to a second seasoning process of applying seasoning liquid including red pepper paste, bulgogi seasoning, garlic, etc. to the chicken meat passed through the above process, and a process of finally vacuum packaging.
닭고기는 쇠고기나 돼지고기에 비해 섬유가 가늘고 연하며 근육속에 섞여 있지 않아 맛이 담백하고 소화 흡수가 잘되는것으로 알려져 있다. 예로부터 닭고기에는 젖을 잘 나오게하고 피를 보충하는 작용이 있다고 알려져 있어 병을 앓고 난사람의 회복식이나 임산부의 산후 음식으로 권할만한 음식이다. 식욕이 떨어지고 만성적인 피로가 쌓이기 쉬운 여름철건강 관리를 위해 닭고기를 많이 먹으면 체력 회복에 도움이 될 수 있다. 하지만 다른 육류처럼 무기질과 비타민이 부족하므로 채소와 곁들여 먹는 것이 좋으며, 닭의 영양가는 생후 5개월에서 7개월까지의 것이 가장 높고 이때가 맛도 제일좋다고 알려져 있다. 또한 부인들의 냉증에도 효과가 있으며 아랫배를 따뜻하게 해주고 이뇨작용에도 도움을 준다. 한방에서는 치료약으로 사용하기도 하는데 '본초강목'에 보면 붉은 수탉고기는 여자의 자궁출혈과 대하를 치료하고 누런 암탉고기는 소갈과 설사를 그치게 하는 강장식품으로 오장을 보호하는 한편 정력을 강화시켜준다고 나와 있다. 또한 검은 암탉은 산후 몸조리에 좋다고 기술하고 있다. 이러한 닭의 장점을 살리면서 손쉽게 조리될 수 있는 제조방법들이 제기되고 있다. 닭은 보통 생체로 유통되어 최종 소비지에서 가열, 조리되는데 이 과정에서 맛이 변질되고 위생상의 문제점이 있으며, 통조림된 닭은 육조직이 지나치게 연화되고, 조직감이 상실되는 단점이 있다. 또한 프라이드 치킨류는 젊은 층이 특히 선호하지만 조리과정에 있어서 기름에 튀기기 때문에 과량의 지방을섭취하게 되어 비만과 체내 콜레스테롤 축적 등의 문제를 갖고 있다. 따라서 종래의 닭고기 요리에 식상해하는 소비자의 기호를 충족시키고, 조리시간이 짧아 바쁜 현대인이 쉽게 취식할 수 있고, 자극적인 우리 고유의 매운 맛을 선호하는 소비자의 구미에 맞으며, 제품의 보존기간을 연장시키는 닭고기 제품을 개발할 필요가 있다.Compared to beef or pork, chicken is known to have thinner and softer fibers, and because it is not mixed in the muscles, it has a light taste and good digestion and absorption. Since ancient times, chicken has been known to have the effect of making milk well and replenishing blood, so it is a food that is recommended as a recovery meal for sick people or postpartum food for pregnant women. Eating a lot of chicken for health care in the summer, where appetite is lowered and chronic fatigue tends to accumulate can help restore stamina. However, it is good to eat with vegetables because it lacks minerals and vitamins like other meats, and it is known that the nutritional value of chickens is the highest from 5 to 7 months, and this is the best taste. It is also effective in wives' poor circulation, warms the belly and helps in diuresis. In oriental medicine, it is also used as a remedy. According to'Bonchogangmok', red rooster meat cures women's uterine bleeding and lobster, and yellow hen meat is a tonic food that stops cattle and diarrhea. have. It is also described that black hens are good for postpartum grooming. Manufacturing methods that can be easily cooked while taking advantage of these chickens have been proposed. Chickens are usually circulated in living organisms and heated and cooked at the final consumption site. In this process, the taste deteriorates and there is a problem of hygiene, and canned chickens have the disadvantages that the meat tissue is too soft and the texture is lost. In addition, fried chickens are particularly preferred by younger people, but they are fried in oil during the cooking process, so they consume excess fat, which has problems such as obesity and cholesterol accumulation in the body. Therefore, it satisfies the taste of consumers who are fed up with conventional chicken dishes, and the short cooking time makes it easy for busy modern people to eat, suits the taste of consumers who prefer our unique spicy taste, and extends the shelf life of the product. There is a need to develop a chicken product to be ordered.
본 발명은 상술한 바와 같은 종래의 기술의 제반 문제점을 해결하기위한 닭 가공식품의 제조방법으로써, 고추장, 불고기양념장, 다진마늘, 다진 생강이 포함된 보조양념에 전처리 공정을 거친 계육을 침지하여 닭 특유의 냄새를 제거한 공정과 오븐에서 구워 지방을 제거하는 공정, 고추장, 불고기 양념장, 마늘 등이 첨가된 주 양념조미액을 상기 공정을 거친 계육에 도포하는 공정과 최종적으로 진공포장하는 공정으로 구성되는 불고기맛을 내는 매운 닭고기 구이의 제조방법을 제공하는 데 그 목적이 있다.The present invention is a method of manufacturing a processed chicken food to solve the problems of the prior art as described above, by immersing the chicken meat that has undergone a pretreatment process in a supplementary seasoning containing gochujang, bulgogi sauce, minced garlic, and minced ginger. Bulgogi consisting of the process of removing the characteristic odor, the process of removing fat by baking in an oven, the process of applying the main seasoning liquid added with red pepper paste, bulgogi seasoning, and garlic to the chicken meat that has passed the above process, and finally vacuum packaging Its purpose is to provide a method for producing flavored spicy grilled chicken.
본 발명에 의한 불고기맛을 내는 매운 닭고기 구이의 제조방법을 보다 상세히 설명하면 다음과 같다. 본 발명에 의한 불고기맛을 내는 매운 닭고기 구이의 제조방법은 크게 구분하여 주재료가 되는 닭의 전처리공정과 보조양념으로 닭을 침지하는 제 1차 공정과 닭을 오븐에서 삶는 제 2차 공정과 상기 공정을 거친 조미계육에 주양념으로 도포하는 제 3차 공정과 최종적으로 진공포장하는 공정을 포함하여 이루어지는 것을 그 특징으로 하는 것으로서, 더욱 상세히 설명하면 다음과 같다.A more detailed description of the manufacturing method of grilled spicy chicken with bulgogi flavor according to the present invention is as follows. The manufacturing method of roasting spicy chicken with bulgogi flavor according to the present invention is largely divided into a pretreatment process of chicken as a main material, a first process of immersing the chicken with auxiliary seasoning, a second process of boiling chicken in an oven, and the above process. It is characterized in that it comprises a third step of applying the main seasoning to the seasoned chicken and finally vacuum packaging, and will be described in more detail as follows.
이상에서 설명된 바와 같이 본 발명에 의한 불고기맛을 내는 매운 닭고기 구이의 제조방법은 계육과 1차 조미액를 침지시켜 장시간(약 12 내지 17시간) 저온(5℃)에 방치하므로 닭고기 특유의 불쾌한 냄새를 제거하며, 주 양념으로 고추As described above, the method of manufacturing spicy chicken roasting with bulgogi flavor according to the present invention is a method of immersing the chicken meat and the primary seasoning liquid and leaving it at low temperature (5°C) for a long time (about 12 to 17 hours), so that the characteristic unpleasant smell of chicken Remove, pepper as main seasoning
장, 고춧가루를 사용하여 우리 고유의 매운맛을 살려 미각을 자극하며, 숯불갈비맛 엑기스를 첨가하여 불고기와 유사한 맛과 향을 지닌 닭불갈비이며, 오븐기에서 과량의 지방을 제거한 고단백, 저지방 형태의 조미제품으로써 소비자가 쉽게구매 및 조리할 수 있으며, 소비자는 식품점 등에서 구입한 후 끓는물에 데우거나 전자레인지에서 해동시켜 즉석에서손쉽게 조리할 수 있도록 편의를 제공하게 된다.It is a chicken bulgogi that has a taste and aroma similar to bulgogi by adding charcoal grilled ribs flavor extract, using jang and red pepper powder, and a high-protein, low-fat seasoning product that removes excess fat from an oven. As a result, consumers can easily purchase and cook, and consumers can easily cook immediately by heating in boiling water or defrosting in a microwave after purchasing at a grocery store.
전처리공정Pretreatment process
닭을 도살한 후 털, 내장, 머리, 발을 제거하고 물로 깨끗이 세척한 후 절단하여 저온 냉장고에 보관한다.After the chicken is slaughtered, the hair, intestines, head, and feet are removed, washed thoroughly with water, cut, and stored in a low-temperature refrigerator.
제 1차 공정: 조미공정1st process: seasoning process
고추장 8∼10 중량부, 불고기양념장 8∼10 중량부, 바비큐소스 0.1∼1 중량부, 고춧가루 0.1∼2 중량부, 다진 마늘 0.8 to 10 parts by weight of red pepper paste, 8 to 10 parts by weight of bulgogi sauce, 0.1 to 1 parts by weight of barbecue sauce, 0.1 to 2 parts by weight of red pepper powder, minced garlic 0.
02∼1 중량부, 다진 생강 0.05∼0.2 중량부, 신미조미고추분 0.02∼0.1 중량부을 넣고 잘 혼합하여 전처리 공정을 거Add 02-1 parts by weight, 0.05-0.2 parts by weight of minced ginger, and 0.02-0.1 parts by weight of new seasoned red pepper, mix well, and perform the pretreatment process.
친 계육을 12 내지 17시간동안 3 내지 10℃에서 침지 시킨다.The broth is immersed at 3 to 10°C for 12 to 17 hours.
제 2차 공정: 오븐구이공정Second process: oven roasting process
1차 조미공정에서 꺼낸 조미계육을 오븐기에 넣고 80 내지 100℃에서 15 내지 30분간 가열한다.The seasoned chicken removed from the first seasoning step is put into an oven and heated at 80 to 100°C for 15 to 30 minutes.
제 3차 공정: 조미공정3rd process: seasoning process
물 4 내지 6 중량에 고추장 0.1∼3 중량부, 불고기양념장 1∼3 중량부, 바비큐소스 0.1∼1 중량부, 고춧가루 0.1∼10.1 to 3 parts by weight of red pepper paste in 4 to 6 parts by weight of water, 1 to 3 parts by weight of bulgogi sauce, 0.1 to 1 parts by weight of barbecue sauce, 0.1 to 1 of red pepper powder
중량부, 다진 마늘 0.05∼1 중량부, 생강 0.01∼0.1 중량부, 신미조미고추분 0.01∼0.05 중량부를 넣고 잘 혼합한 조Mixture well mixed with weight part, minced garlic 0.05 to 1 part by weight, ginger 0.01 to 0.1 part by weight, new seasoned red pepper powder 0.01 to 0.05 part by weight
미액에 상기 공정을 거친 계육 60∼80 중량부를 넣고 섞는다.Add 60 to 80 parts by weight of chicken meat that has gone through the above process in the microliquid and mix.
제 4차 공정: 포장공정4th process: packaging process
상기 공정을 거친 계육은 적층 포장지에 담아 진공 포장하여 -18℃ 저장고에 보관된다.The chicken meat that has passed through the above process is placed in a laminated wrapper, vacuum-packed, and stored in a storage at -18°C.
실시예 1실시예 1Example 1 Example 1
1. 닭은 도살한 후 털, 내장, 머리, 발을 제거하고 물로 깨끗이 세척한 뼈를 포함한 계육을 4조각으로 절단하여 -5℃의냉장고에 보관한다.1. After slaughtering chicken, hair, intestines, head, and feet are removed, and the chicken meat including bones washed with water is cut into 4 pieces and stored in a refrigerator at -5℃.
2. 상기 계육 70 중량부를 고추장 9 중량부, 불고기양념장 9 중량부, 숯불갈비엑기스 1.285 중량부, 다진 마늘 0.577 중량부, 다진 생강 0.127 중량부, 신미조미고추분 0.09 중량부를 넣고 잘 혼합한 보조 양념조미액에 넣고 섞은 후 5℃에서 12시간동안 침지시킨다.2. Auxiliary seasoning well mixed with 70 parts by weight of the chicken meat, 9 parts by weight of red pepper paste, 9 parts by weight of bulgogi seasoning, 1.285 parts by weight of charcoal grilled ribs extract, 0.577 parts by weight of minced garlic, 0.127 parts by weight of minced ginger, and 0.09 parts by weight of new seasoned red pepper powder Add to seasoning solution, mix, and immerse at 5℃ for 12 hours.
3. 1차 양념조미액이 완전 침지된 상기 공정을 거친 조미계육을 꺼내어 오븐기에 넣고 85℃에서 20분간 구어낸다.3. Take out the seasoned chicken that has been completely immersed in the first seasoning liquid and put it in an oven, and bake it at 85°C for 20 minutes.
4. 고추장 2 중량부, 불고기양념장 2 중량부, 바비큐소스 0.285 중량부, 고춧가루 0.5 중량부, 다진 마늘 0.5 중량부, 다진 생강 0.05 중량부, 신미조미고추분 0.03중량부에 물 4.6 중량부를 넣고 혼합한 주 양념조미액에 상기 공정을 거친 계육을 함께 넣고 섞는다.4. 2 parts by weight of red pepper paste, 2 parts by weight of bulgogi sauce, 0.285 parts by weight of barbecue sauce, 0.5 parts by weight of red pepper powder, 0.5 parts by weight of minced garlic, 0.05 parts by weight of minced ginger, and 4.6 parts by weight of water are mixed with 0.03 parts by weight of new seasoned red pepper powder. Add the chicken meat that passed the above process to the seasoning liquid for one week and mix.
5. 상기 공정을 거친 계육은 적층 포장지(나일론/폴리에틸렌필름)에 넣어 진공포장 한 후, -18℃ 저장고에서 저장한다. 실시예 2실시예 25. The chicken meat that has gone through the above process is placed in a laminated wrapping paper (nylon/polyethylene film) and vacuum-packed, and then stored in a storage at -18°C. Example 2 Example 2
소비자 30인을 대상으로 한 불고기맛을 내는 매운 닭고기 구이의 관능검사를 실시한 결과는 아래와 같다. The results of a sensory test of grilled spicy chicken that tastes bulgogi on 30 consumers are as follows.
[표 1][Table 1]
본 발명에서 제조된 불고기맛을 내는 매운 닭고기 구이의 관능검사표Sensory evaluation table of spicy grilled chicken with bulgogi flavor prepared in the present invention
상기 표 1에서 본 바와 같이, 본 발명의 제조방법에 따라 제조된 불고기맛을 내는 매운 닭고기 구이는 매운맛이 강조되어 그 매운맛 성분이 입맛을 자극함으로써 더욱 소비자의 구미에 맞음을 위의 결과를 토대로 알 수 있다.As shown in Table 1 above, the spicy chicken grilled bulgogi prepared according to the manufacturing method of the present invention emphasizes the spicy taste, and the spicy component stimulates the taste buds, thereby making it more suitable for consumers. I can.
Claims (3)
i) 털, 내장, 머리, 발을 제거하고 세척하는 전처리공정,
ii) 상기 공정을 거친 계육은 고추장, 불고기양념장, 바비큐소스, 고춧가루, 다진 마늘, 다진 생강, 신미조미고추분을 넣고 혼합한 양념조미액에 넣고 12 내지 17시간동안 3 내지 10℃에서 침지 하는 공정,
iii) 상기 공정에서 얻은 계육은 오븐기에 넣고 굽는 공정,
iv) 물, 고추장, 불고기양념장, 바비큐소스, 고춧가루, 다진 마늘, 생강, 신미조미고추분으로 이루어진 혼합 양념조미액에 상기 공정을 거친 계육을 넣고 혼합하는 공정,
v) 진공포장 공정을 포함하는 것을 특징으로 하는 불고기맛을 내는 매운 닭고기 구이의 제조방법.In the manufacturing method of spicy grilled chicken with bulgogi flavor,
i) Pre-treatment process of removing and washing hair, intestines, hair and feet,
ii) The chicken meat that has gone through the above process is put in a seasoning liquid mixed with red pepper paste, bulgogi sauce, barbecue sauce, red pepper powder, minced garlic, minced ginger, and sour pepper powder and immersed at 3 to 10°C for 12 to 17 hours,
iii) The process of baking the chicken meat obtained in the above process in an oven,
iv) A process of adding and mixing chicken meat obtained through the above process into a mixed seasoning liquid consisting of water, red pepper paste, bulgogi sauce, barbecue sauce, red pepper powder, minced garlic, ginger, and new seasoned red pepper powder,
v) A method for producing spicy grilled chicken with bulgogi flavor, comprising a vacuum packaging process.
고추장 8∼10 중량부, 불고기양념장 8∼10 중량부, 바비큐소스 0.1∼2 중량부, 고춧가루 0.1∼2 중량부, 다진 마늘 0.
02∼1 중량부, 다진 생강 0.05∼0.2 중량부, 신미조미고추분 0.02∼0.1 중량부인 것을 특징으로 하는 불고기맛을 내
는 매운 닭고기 구이의 제조방법.The method of claim 1, wherein the mixing ratio of the seasoning liquid of ii) is
8 to 10 parts by weight of red pepper paste, 8 to 10 parts by weight of bulgogi sauce, 0.1 to 2 parts by weight of barbecue sauce, 0.1 to 2 parts by weight of red pepper powder, minced garlic 0.
02 to 1 parts by weight, minced ginger 0.05 to 0.2 parts by weight, and new seasoned red pepper powder 0.02 to 0.1 parts by weight.
How to make spicy grilled chicken.
물 4∼6 중량부, 고추장 0.1∼3 중량부, 불고기양념장 1∼3 중량부, 바비큐소스 0.1∼1 중량부, 고춧가루 0.1∼1 중량부, 다진 마늘 0.05∼1 중량부, 생강 0.01∼0.1 중량부, 신미조미고추분 0.01∼0.05 중량부인 것을 특징으로 하는 불고기맛을 내는 매운 닭고기 구이의 제조방법.The method of claim 1 or 2, wherein the blending ratio of the seasoning liquid of iv) is
4-6 parts by weight of water, 0.1-3 parts by weight of red pepper paste, 1-3 parts by weight of bulgogi sauce, 0.1-1 parts by weight of barbecue sauce, 0.1-1 parts by weight of red pepper powder, 0.05-1 parts by weight of minced garlic, 0.01 to 0.1 parts by weight of ginger Part, a method for producing spicy roasted chicken with bulgogi flavor, characterized in that 0.01 to 0.05 parts by weight of new seasoned red pepper powder.
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