KR20200095641A - Process for preparing chicken roast - Google Patents

Abstract

The present invention relates to a method for preparing spicy chicken bulgogi with the taste of bulgogi. More particularly, the present invention relates to a method for preparing soft and easy-to-eat chicken bulgogi and a method for preparing chicken bulgogi for instant tasting. According to the present invention, the preparation is performed through raw chicken preprocessing, bone removal, flesh-only refrigeration, and preparation of a suitable sauce and gravy added with herbal medicine or the like. According to the present invention, intake by consumers is facilitated and the provided palatable chicken bulgogi dish contains soft flesh without bones. In addition, seasoning is performed to meet consumer preferences, uniform and hygienic vacuum packaging is performed, and thus chicken bulgogi preparation standards can be provided.

Description

How to make chicken bulgogi{Process for preparing chicken roast}

The present invention relates to a method of manufacturing spicy chicken bulgogi that gives off the taste of bulgogi, wherein raw chicken is pretreated, bones are removed, and meat is refrigerated using only flesh, and a broth and suitable sauce added with medicinal herbs are prepared so that it is soft and comfortable to eat. It relates to a method of manufacturing bulgogi and a method of preparing chicken bulgogi for instant tasting.

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 own spicy taste, and extends the shelf life of the product. There is a need to develop a chicken product to be ordered.

Korean Patent No. 10-0366160 (2002.12.12) discloses a method for producing spicy grilled chicken with bulgogi flavor,

This technology is a process that removes the characteristic odor of chicken by adding a seasoning liquid appropriately formulated with red pepper paste, bulgogi sauce, charcoal grilled ribs extract, red pepper powder, minced garlic, minced ginger, and new seasoned red pepper powder. Bulgogi flavor consisting of the process and the process of mixing red pepper paste, bulgogi seasoning, barbecue sauce, red pepper powder, minced garlic, minced ginger, and sour seasoning in water and mixing the seasoning liquid and chicken meat that went through the above process, followed by vacuum packaging. Nae discloses a method of manufacturing spicy grilled chicken.

In addition, in Korean Patent Publication No. 10-1994-0004891 (June 4, 1994), chicken meat from which bones and cinnamon are removed is cut and cut into a certain thickness for primary processing. For 10 kg of this chicken meat, 300 g of soy sauce, 120 g of sugar, Garlic 60g, pepper 30g, ginger juice 30g, onion juice 60g, sesame oil 20g, add seasoning juice and leave for 12 hours at 3-5℃ for 12 hours to season, smoke it at 100-160℃ in a conventional smoker, and vacuum package A method of manufacturing an instant chicken steak is disclosed. However, these technologies still have difficulty in satisfying the aesthetics of today's diverse and demanding consumers.

The inventors of the present invention have been working hard to develop dishes that can satisfy the tastes of various consumers and can eat comfortably regardless of age and gender, using chicken as a material. , By applying various treatment methods such as broth treatment such as herbal medicinal herbs, and suitable sauce treatment, it was discovered that it was possible to provide chicken bulgogi dishes that could show satisfaction to consumers, and reached the completion of the present invention.

Therefore, the object of the present invention, in one aspect,

a) Pre-treatment by removing the head, hair, chicken feet, chicken sandbags and intestines after cleanly washing the broiler chicken weighing 0.8 to 3.5 kg,

b) removing the fat by cutting the belly and cutting the neck and hips without freezing the pretreated chicken,

c) After cooking the chicken from which the oil has been removed, dividing the chicken into 6 to 20 pieces that are easy to eat, and then selecting and separating the chicken meat by applying bones, and then floating the poultry including the skin into a size that is easy to eat,

d) Putting each of the above fabricated flesh in a clean container, closing the lid, putting it in a sealed Kimchi refrigerator at 0 to 4°C, and aging at low temperature for 1 to 24 hours,

e) Separately, individually powdered oriental medicinal herbs containing 50g ~ 1.5 kg of Angelicae and licorice mixed in a weight ratio of 7:3~3:7 are added to 20ℓ of water at a temperature of 80~120℃ for 20~90 minutes. Brew the broth,

f) Based on 100 live chicken, 0.6 to 1 ℓ of broth brewed in step e) above, 5 to 8 kg of onion, 0.6 to 1.5 kg of cheongyang pepper, 200 to 350 ml of seed, 0.2 to 0.5 kg of apple, 0.4 to 1.5 kg of pear And 0.6 ~ 2.0 kg of red pepper powder in a blender, and after mixing evenly, 2 ~ 5ℓ of mineral water is added to adjust the thinness of the sauce to prepare a sauce,

g) removing the smell of chicken by putting the prepared sauce in a kimchi refrigerator at 0 to 4°C and aging at low temperature for 1 to 7 days,

h) Based on one chicken, 50 to 70 ml of the above sauce, 3 to 7 g of pepper, 20 to 70 g of chopped onions, 7 to 12 g of leek, 6 to 8 g of garlic, 6 to 8 g of ginger, 15 to 25 g of sugar, and 20 to 35 g of soy sauce After mixing evenly, adding and mixing the low-temperature aged foamed flesh, and

i) Providing a method for producing chicken bulgogi comprising the step of spreading the mixed contents on a coated stone plate cooker and cooking it evenly for 5 to 20 minutes while controlling the strength and weakness at a temperature of 80 to 120°C. Have.

The object of the present invention, in a further aspect,

a) Pre-treatment by removing the head, hair, chicken feet, chicken sandbags and intestines after cleanly washing the broiler chicken weighing 0.8 to 3.5 kg,

b) removing the fat by cutting the belly and cutting the neck and hips without freezing the pretreated chicken,

c) After cooking the chicken from which the oil has been removed, dividing the chicken into 6 to 20 pieces that are easy to eat, and then applying bones to separate the chicken meat to select and separate the chicken meat into a size that is easy to eat, and then float the poultry including the skin,

d) Putting each of the above fabricated flesh in a clean container, closing the lid, putting it in a sealed Kimchi refrigerator at 0 to 4°C, and aging at low temperature for 1 to 24 hours,

e) Separately, individually powdered oriental medicinal herbs containing 50g ~1.5 kg of Angelicae and licorice mixed in a weight ratio of 7:3~3:7 are added to 20ℓ of water at a temperature of 80~120℃ for 20~90 minutes. Brew the broth,

f) Based on 100 live chicken, 0.6 to 1 ℓ of broth brewed in step e) above, 5 to 8 kg of onion, 0.6 to 1.5 kg of cheongyang pepper, 200 to 350 ml of seed, 0.2 to 0.5 kg of apple, 0.4 to 1.5 kg of pear And 0.6 ~ 2.0 kg of red pepper powder in a blender, and after mixing evenly, 2 ~ 5ℓ of mineral water is added to adjust the thinness of the sauce to prepare a sauce,

g) removing the smell of chicken by putting the prepared sauce in a kimchi refrigerator at 0 to 4°C and aging at low temperature for 1 to 7 days,

h) Based on one chicken, 50 to 70 ml of the above sauce, 3 to 7 g of pepper, 20 to 70 g of chopped onions, 7 to 12 g of leek, 6 to 8 g of garlic, 6 to 8 g of ginger, 15 to 25 g of sugar, and 20 to 35 g of soy sauce After mixing evenly, adding and mixing the low-temperature aged foamed flesh, and

i) It is to provide a method of preparing a chicken bulgogi dish for instant tasting, characterized in that it comprises the step of packing the tortilla chicken.

According to the present invention, a dish of chicken bulgogi including only soft flesh and removed bones to suit the consumer's preference is provided, as well as seasoning that suits the consumer's preference and hygienic vacuum packaging at a constant volume. It can provide the manufacturing standard of chicken bulgogi. It is possible to purchase chicken bulgogi at general retail stores or supply them through distribution networks.

1 is a schematic diagram of a method of manufacturing a chicken bulgogi according to an embodiment of the present invention.
Figure 2 is a schematic diagram of a method for producing chicken meat soup according to an embodiment of the present invention.

In one aspect, the present invention,

a) Pre-treatment by removing the head, hair, chicken feet, chicken sandbags and intestines after cleanly washing the broiler chicken weighing 0.8 to 3.5 kg,

b) removing the fat by cutting the belly and cutting the neck and hips without freezing the pretreated chicken,

c) After cooking the chicken from which the oil has been removed, dividing the chicken into 6 to 20 pieces that are easy to eat, and then applying bones to separate the chicken meat to select and separate the chicken meat into a size that is easy to eat, and then float the poultry including the skin,

d) Putting each of the above fabricated flesh in a clean container, closing the lid, putting it in a sealed Kimchi refrigerator at 0 to 4°C, and aging at low temperature for 1 to 24 hours,

e) Separately, individually powdered oriental medicinal herbs containing 50g ~ 1.5 kg of Angelicae and licorice mixed in a weight ratio of 7:3~3:7 are added to 20ℓ of water at a temperature of 80~120℃ for 20~90 minutes. Brew the broth,

f) Based on 100 live chicken, 0.6 to 1 ℓ of broth brewed in step e) above, 5 to 8 kg of onion, 0.6 to 1.5 kg of cheongyang pepper, 200 to 350 ml of seed, 0.2 to 0.5 kg of apple, 0.4 to 1.5 kg of pear And 0.6 ~ 2.0 kg of red pepper powder in a blender, and after mixing evenly, 2 ~ 5ℓ of mineral water is added to adjust the thinness of the sauce to prepare a sauce,

g) removing the smell of chicken by putting the prepared sauce in a kimchi refrigerator at 0 to 4°C and aging at low temperature for 1 to 7 days,

h) 50 ~ 70ml of the above sauce, pepper 3~7g, chopped onion 20~70g, leek 7~12g, garlic 6~8g, ginger 6~8g, sugar 15~25g, soy sauce 20~35g Mixing evenly, and then mixing by adding the low-temperature aged foamed flesh, and

i) It provides a method for producing chicken bulgogi, comprising the step of spreading the mixed contents on a coated stone plate cooker and cooking evenly for 5 to 20 minutes while controlling the strength and weakness at a temperature of 80 to 120°C. .

The present invention can provide a dish of chicken bulgogi including only soft flesh and removing bones so that consumers can comfortably eat chicken bulgogi in the manner described above.

In addition, the present invention in another aspect,

a) Pre-treatment by removing the head, hair, chicken feet, chicken sandbags and intestines after cleanly washing the broiler chicken weighing 0.8 to 3.5 kg,

b) removing the fat by cutting the belly and cutting the neck and hips without freezing the pretreated chicken,

c) After cooking the chicken from which the oil has been removed, dividing the chicken into 6 to 20 portions that are easy to eat, and then applying bones to separate the chicken meat to make a good size to eat, excluding the skin.

d) Putting each of the above fabricated flesh in a clean container, closing the lid, putting it in a sealed Kimchi refrigerator at 0 to 4°C, and aging at low temperature for 1 to 24 hours,

e) Separately, individually powdered oriental medicinal herbs containing 50g~1.5kg of angelica and licorice mixed in a weight ratio of 7:3~3:7 are added to 20 ℓ of water and at a temperature of 80~120℃ for 20~90 minutes During the step of brewing the broth,

f) Based on 100 live chicken, 0.6 to 1 ℓ of broth brewed in step e) above, 5 to 8 kg of onion, 0.6 to 1.5 kg of cheongyang pepper, 200 to 350 ml of seed, 0.2 to 0.5 kg of apple, 0.4 to 1.5 kg of pear And 0.6 ~ 2.0 kg of red pepper powder in a blender, and after mixing evenly, 2 ~ 5ℓ of mineral water is added to adjust the thinness of the sauce to prepare a sauce,

g) removing the smell of chicken by putting the prepared sauce in a kimchi refrigerator at 0 to 4°C and aging at low temperature for 1 to 7 days,

h) Based on one chicken, 50 to 70 ml of the above sauce, 3 to 7 g of pepper, 20 to 70 g of chopped onions, 7 to 12 g of leek, 6 to 8 g of garlic, 6 to 8 g of ginger, 15 to 25 g of sugar, and 20 to 35 g of soy sauce After mixing evenly, adding and mixing the low-temperature aged foamed flesh, and

i) It provides a method of preparing a chicken bulgogi dish for instant tasting, characterized in that it comprises the step of packing the mixed chicken.

As described above, by providing chicken bulgogi dishes for instant tasting in a certain unit, it is possible to provide a standard for manufacturing chicken bulgogi by processing seasonings that suit the consumer's taste and hygienic vacuum packaging at a certain capacity.

Therefore, it is possible to purchase a dish of chicken bulgogi manufactured by the present invention at a general retail store or supply it through a distribution network.

As for conventional chicken dishes, such as seasoned chicken, chicken dishes were prepared and sold to customers who ordered them, or the chicken was directly purchased by consumers and cooked at home. In the latter case, there was a problem that the cooking method was cumbersome, but the present invention provides chicken bulgogi for instant cooking, so that consumers can enjoy chicken yogis that suit their preferences whenever necessary. It can be divided into 10 servings and vacuum-packed.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart of a method for manufacturing chicken bulgogi according to an embodiment of the present invention.

As shown in Figure 1, the method of manufacturing chicken bulgogi according to the first embodiment of the present invention is largely a pretreatment step (S110), a grease removal step (S120), a pot floating step (S130), a low temperature aging step (S140), The broth brew step (S150), the sauce preparation step (S160), the low temperature aging step (S170), and the mixing and cooking step (S180, S190).

First, in the pretreatment step (S110), after cleanly washing the broiler chicken having a weight of 0.8 to 3.5 kg, the head, hair, chicken feet, chicken sandbags and intestines are removed. Typically, since about 1.2 kg of live chicken is supplied on the market, it is preferable to use such chicken, but the present invention is not limited thereto, and can be applied to native chickens, ducks, mallards, pheasants, geese, and similar poultry. It is self-evident. Subsequently, in the step of removing grease (S120), the belly of the fresh chicken that has not been frozen by the pre-treatment is divided, and the neck and buttocks are cut to remove the grease.

In the step of floating the pot (S130), the chicken from which the oil has been removed is cooked and divided into 6 to 20 parts that are easy to eat, and then a bone is applied to take only the flesh portion, and the cloth is floated in a size suitable for eating the flesh of each part excluding the skin. As a step, it is usually enough to divide it into 6-8 equal parts when using 1.2 kg chicken.

In the low-temperature aging step (S140), the flesh from which the fabric is formed is placed in a clean container, and the lid is closed, and then put in a sealed Kimchi refrigerator at 0 to 4°C, and low-temperature aging for 1 to 24 hours. B. There is no problem with using a specialized meat refrigerator, but it may be more suitable to use a kimchi refrigerator, and it is more preferable to store it after aging at low temperature for 3 hours.

Environmental factors related to food quality include temperature, time, container size and shape, humidity, and oxygen, but the most important of these are temperature and time. Depending on the type of food, there are short-term aging at relatively high temperature and long-term aging at low temperature. In general, chicken should be aged at a low temperature of 5℃ or less. This is because it can effectively maintain the quality of food by removing the smell of chicken and softening and softening the meat.

On the other hand, the step of brewing broth that can be prepared separately (S150) includes 50g to 1.5 kgg of angelica and licorice mixed in a weight ratio of 7:3 to 3:7 by individually powdering (30 to 200 mesh is appropriate) As a step of brewing the broth for 20 to 90 minutes at a temperature of 80 to 120 °C by putting the herbal medicinal herb in 20 ℓ of water, it may be preferably used if the heating time is 30 minutes or more.

In the sauce preparation step (S160), based on 100 live chicken, 0.6 to 1 ℓ of broth brewed in step e), 5 to 8 kg of onion, 0.6 to 1.5 kg of green pepper, 200 to 350 ml of seed, 0.2 to 0.5 kg of apple , 0.4~1.5kg of pear and 0.6~2.0kg of red pepper powder are mixed evenly using a blender, and then 2~5ℓ of mineral water is added to adjust the thinness of the sauce to prepare the sauce.

Among the sauce ingredients, the broth used for the sauce was given functionality by using herbal medicinal herbs. In particular, angelica and licorice are effective in nutritional and hygienic treatment of chicken meat because they have anticancer effects, lower blood pressure, and purify toxicity.

Capsaicin contained in red pepper promotes the secretion of gastric juice and helps digest the protein components of chicken. In addition, onions contain minerals such as sulfur and phosphorus, so they sterilize and detoxify. In particular, thioselpinate has antihistamine action to prevent blood clots and allergies. Peppers and onions play a major role in providing a spicy taste in cooking.

In addition, jeongjong and mineral water among the sauce ingredients control the thinness of the sauce and remove the fishy smell of meat. While providing a fragrant taste, apples soften the flesh, and help intake of mineral nutrients such as vitamins A and C and potassium. Pear is an ingredient that provides sweetness and cool and deep taste, and the organic acid component of the pulp part inhibits the propagation of spoilage bacteria and prevents oxidative decomposition of lipids. Leek is a vegetable that has excellent pharmacological effects enough to be widely used in herbal medicine, and it is rich in chlorophyll, preventing the digestion and absorption of cholesterol. Garlic contains a large amount of gallicin, so it is effective in antibacterial and sterilization of chicken meat. Ginger, as an antioxidant, also has a sterilizing effect and a sweet flavor. Pepper, which acts as a spice, contains iron and chabicine, which detoxify meat, strengthen the stomach, and promote the secretion of digestive juices.

The combination of the sauce seems to be a combination of commonly used ingredients, but it is a combination that has been found after many experiments to provide a unique taste to chicken dishes. It is appropriate to thin the sauce so that water does not flow when it is scooped.

In the low-temperature aging step (S170), the sauce prepared above is put in a kimchi refrigerator at 0 to 4°C and aged at low temperature for 1 to 7 days to remove the smell of chicken. It is appropriate to store for 3 to 5 days.

Next, in the mixing and cooking steps (S180, S190), based on one chicken, 3 to 7 g of pepper, 20 to 70 g of chopped onion, 7 to 12 g of leek, 6 to 8 g of garlic, 6 to 8 g of ginger, 15 to 25 g of sugar, Mix 20-35g of soy sauce and 50ml-70ml of the sauce, add it to the low-temperature aging foamed flesh, and mix it, and then spread the tossed content on a coated stone plate cooker to adjust the strength and weakness at a temperature of 80-120℃. Cook evenly for 5-20 minutes to complete the chicken bulgogi dish.

At this stage, if you add a small amount of leek or sesame leaves on the contents spread as garnish, a cleaner taste can be provided. The cooker is not particularly limited, but a 5-layer coated stone plate cooker may be more preferable.

According to the second embodiment of the present invention, it is possible to provide a chicken bulgogi dish for instant tasting by omitting the cooking step (S180). To this end, the seasoned chicken bulgogi may be vacuum-packed in a conventional manner and provided.

In addition, the present invention, in an additional aspect, in the case of using a native chicken, kiwi juice is added during the frozen storage in order to soften the meat quality, or 250 to 500 ml of kiwi juice ground based on the sauce It provides a method characterized in that cooking by adding.

The present invention, in another further aspect, may be prepared by adding octopus to the chicken bulgogi prepared as above.

To this end, first, after removing moisture from the lightly poached octopus, it can be cut into suitable size and aged at low temperature like the flesh of the chicken bulgogi. The sauce added here can be prepared by adding 200 to 700 ml of red pepper oil (capsaicin) to the sauce of the chicken bulgogi.

In the present invention, in another additional aspect, by providing the material remaining after applying the bone as a soup of chicken soup, it is possible to further tailor the taste of consumers.

Therefore, in a further aspect of the present invention, in addition to the method of manufacturing the chicken bulgogi,

a) removing blood from the chicken bones from which the flesh has been removed,

b) Put the bloody chicken in a container, pour full water, and boil it over high heat at 95-150℃ for 25 minutes to 1 hour,

c) washing the bones 2 to 5 times with cold water to remove foreign substances, and

d) Filling rice water for 10 to 20 chicken bones based on 100 liters of container, adding 30 to 50 g of ginger, and brewing for 3 to 5 hours at medium heat or 85 to 110°C, And

e) It provides a method for producing chicken meat soup comprising the seasoning step.

2 is a flow chart for a method of manufacturing a chicken soup according to a further embodiment of the present invention.

To explain this in detail, in the blood removal step (S200), the remaining chicken bones used for cooking chicken bulgogi are usually placed in lukewarm water or room temperature to slightly hot water (50° C.) using a large 100 ℓ bucket. Soak for 2 to 48 hours to remove blood. Subsequently, the blood-removed chicken is put in a container, filled with water, and then boiled for 25 minutes to 1 hour on high heat at 95 to 150°C so that the remaining flesh is sufficiently cooked (S210).

In the cold water washing step (S220), foreign substances attached to the bones are removed by washing repeatedly with cold water 2 to 5 times.

Subsequently, in the step of brewing the bones (S230), the cleanly washed bones and rice water are filled in a container, 30-50 g of ginger is added and boiled at a relatively low medium heat or 85-110°C for 3 to 5 hours. It is better to remove the foam intermittently.

Finally, in the seasoning step (S240), 30 to 80 g of coarse salt and 13 to 30 g of pepper are added based on 10 to 20 meals, and finally, a small amount of green onions is added as a garnish to prepare chicken gomtang.

Hereinafter, the present invention will be described in more detail through examples. However, the following examples are intended to illustrate the present invention, and the present invention is not limited by the following examples and may be variously modified and changed.

Example 1: Preparation of chicken bulgogi

After cleanly washing the live chicken, the weight of 1.2 kg, the head, hair, chicken feet, chicken sandbags and intestines were removed, and then the belly was cut without freezing, and the neck and hips were incised to remove grease. Next, after cooking, the chicken from which the oil was removed was cooked and divided into 8 equal parts, and then the chicken meat was selected and separated by applying bones, excluding the skin to a size that was easy to eat. Each of the above-mentioned flesh was put in a clean container, and the lid was closed, and then put in a sealed Kimchi refrigerator at 0 to 4°C and aged at low temperature for 3 hours.

On the other hand, 100g of angelica and licorice in powdered form in 20ℓ of water are brewed for 30 minutes at a temperature of 98~120℃ for 30 minutes, and the broth is 1ℓ of onion 5kg, cheongyang pepper 1kg, seedling 350ml , 0.3 kg of apples, 0.6 kg of pears, and 1 kg of red pepper powder were put in a mixer, mixed evenly, and 3ℓ of mineral water was added to make a sauce for 100 live chickens and aged at low temperature for 5 days in a kimchi refrigerator. At this time, the thinness of the sauce was set to the degree that the broth does not flow when it is poured with a ladle. Then, based on one chicken, the sauce 60ml, pepper 5g, chopped onion 50g, leek 10g, garlic 6g, ginger 6g, sugar 10g, soy sauce 20g were evenly mixed, and then the low-temperature ripened foamed flesh was added to bur After the bite, the tossed contents were spread out on a 5-layer coated stone plate cooker and cooked evenly for 5 minutes while adjusting the strength and weakness at a temperature of 80 to 120°C to prepare chicken fire meat.

Example 2: Preparation of Chicken Bulgogi Using Local Chicken

Chicken bulgogi was prepared in the same manner as in Example 1, but a local chicken having a weight of 2.5 kg was used as an ingredient, and after dividing it into 15 equal parts, 300 ml of finely ground kiwi juice was added to the sauce to use chicken bulgogi. Was prepared.

Example 3: Preparation of Instant Tasting Chicken Bulgogi

Chicken bulgogi was prepared in the same manner as in Example 1, but instead of omitting the final cooking step, it was vacuum-packed and cooked immediately to prepare a comfortable chicken bulgogi for tasting.

Example 4: Preparation of Bulgogi Using Chicken Bulgogi and Octopus

Chicken bulgogi was prepared in the same manner as in Example 1, but 300 ml of chili oil was added to the sauce, and chicken bulgogi containing octopus was prepared by mixing the chicken and the poached octopus in the seasoning step.

Example 5: Preparation of Chicken Gomtang

The remaining 15 chicken bones used in the cooking of the chicken bulgogi of Example 1 were used for 5 hours with cold water using a large 100ℓ bucket.

Remove the blood that has been soaked above, put chicken bones and water in the same container, boil it over high heat at 150℃ for 30 minutes, and then wash it repeatedly with shochu (soju) 2 to 5 times to remove foreign substances and blood on the bones. Was removed. The cleansed bone and

Filled with rice water in a container, 50g of ginger was added and boiled over medium heat (temperature around 90℃) for 3 hours. At this time, the bubbles were intermittently removed. Next, 50 g of coarse salt and 15 g of pepper were added, and a small amount of leek was added as a garnish to prepare chicken soup.

The above examples describe a method of manufacturing bulgogi using chicken as a representative poultry, but it is apparent that the present invention is not limited thereto, and can be applied to dishes such as poultry, for example, geese, ducks, pheasants, and the like. Therefore, the present invention is not limited to chickens and can be easily applied to edible poultry without departing from the spirit of the present invention, and it is natural that the subject of such poultry also falls within the scope of the present invention.

Claims (5)

a) Pre-treatment by removing the head, hair, chicken feet, chicken sandbags and intestines after cleanly washing the broiler chicken weighing 0.8 to 3.5 kg,
b) removing the fat by cutting the belly and cutting the neck and hips without freezing the pretreated chicken,
c) After cooking the chicken from which the oil has been removed, dividing the chicken into 6 to 20 pieces that are easy to eat, and then applying bones to separate the chicken meat to select and separate the chicken meat into a size that is easy to eat, and then float the poultry including the skin,
d) Putting each of the above fabricated flesh in a clean container, closing the lid, putting it in a sealed Kimchi refrigerator at 0 to 4°C, and aging at low temperature for 1 to 24 hours,
e) Separately, individually powdered oriental medicinal herbs containing 50g ~ 1.5 kg of Angelicae and licorice mixed in a weight ratio of 7:3~3:7 are added to 20ℓ of water at a temperature of 80~120℃ for 20~90 minutes. Brew the broth,
f) Based on 100 live chicken, 0.6 to 1 ℓ of broth brewed in step e) above, 5 to 8 kg of onion, 0.6 to 1.5 kg of cheongyang pepper, 200 to 350 ml of seed, 0.2 to 0.5 kg of apple, 0.4 to 1.5 kg of pear And 0.6 ~ 2.0 kg of red pepper powder in a blender, and after mixing evenly, 2 ~ 5ℓ of mineral water is added to adjust the thinness of the sauce to prepare a sauce,
g) removing the smell of chicken by putting the prepared sauce in a kimchi refrigerator at 0 to 4°C and aging at low temperature for 1 to 7 days,
h) Based on one chicken, 50 to 70 ml of the above sauce, 3 to 7 g of pepper, 20 to 70 g of chopped onions, 7 to 12 g of leek, 6 to 8 g of garlic, 6 to 8 g of ginger, 15 to 25 g of sugar, and 20 to 35 g of soy sauce After mixing evenly, adding and mixing the low-temperature aged foamed flesh, and
i) A method for producing chicken bulgogi, comprising the step of spreading the tortilla on a coated stone plate cooker and cooking it evenly for 3 to 10 minutes while controlling the strength and weakness at a temperature of 80 to 120°C. a) Pre-treatment by removing the head, hair, chicken feet, chicken sandbags and intestines after cleanly washing the broiler chicken weighing 0.8 to 3.5 kg,
b) removing the fat by cutting the belly and cutting the neck and hips without freezing the pretreated chicken,
c) After cooking the chicken from which the oil has been removed, dividing the chicken into 6 to 20 pieces that are easy to eat, and then applying bones to separate the chicken meat to select and separate the chicken meat into a size that is easy to eat, and then float the poultry including the skin,
d) Putting each of the above fabricated flesh in a clean container, closing the lid, putting it in a sealed Kimchi refrigerator at 0 to 4°C, and aging at low temperature for 1 to 24 hours,
e) Separately, individually powdered oriental medicinal herbs containing 50g ~1.5 kg of Angelicae and licorice mixed in a weight ratio of 7:3~3:7 are added to 20ℓ of water at a temperature of 80~120℃ for 20~90 minutes. Brew the broth,
f) Based on 100 live chicken, 0.6 to 1 ℓ of broth brewed in step e) above, 5 to 8 kg of onion, 0.6 to 1.5 kg of cheongyang pepper, 200 to 350 ml of seed, 0.2 to 0.5 kg of apple, 0.4 to 1.5 kg of pear And 0.6 ~ 2.0 kg of red pepper powder in a blender, and after mixing evenly, 2 ~ 5ℓ of mineral water is added to adjust the thinness of the sauce to prepare a sauce,
g) removing the smell of chicken by putting the prepared sauce in a kimchi refrigerator at 0 to 4°C and aging at low temperature for 1 to 7 days,
h) Based on one chicken, 50 to 70 ml of the above sauce, 3 to 7 g of pepper, 20 to 70 g of chopped onions, 7 to 12 g of leek, 6 to 8 g of garlic, 6 to 8 g of ginger, 15 to 25 g of sugar, and 20 to 35 g of soy sauce After mixing evenly, adding and mixing the low-temperature aged foamed flesh, and
i) A method of preparing a chicken bulgogi dish for instant tasting, comprising the step of packing the tossed chicken. The method according to claim 1 or 2, wherein kiwi juice is added during the frozen storage in step d) or crushed kiwi juice is added to the sauce in step f), wherein the addition amount is 250 to 500 ml. . The method according to claim 1 or 2, wherein 200-700 ml of chili oil is added to the sauce of step f), and the chicken and the poached octopus are mixed together in step i). . The method according to claim 1 or 2, wherein poultry comprising pheasant, duck or geese is used instead of chicken.

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