KR20210155276A - Seasoning chicken feet and manufacturing method of the same - Google Patents
Seasoning chicken feet and manufacturing method of the same Download PDFInfo
- Publication number
- KR20210155276A KR20210155276A KR1020200072587A KR20200072587A KR20210155276A KR 20210155276 A KR20210155276 A KR 20210155276A KR 1020200072587 A KR1020200072587 A KR 1020200072587A KR 20200072587 A KR20200072587 A KR 20200072587A KR 20210155276 A KR20210155276 A KR 20210155276A
- Authority
- KR
- South Korea
- Prior art keywords
- chicken feet
- pot
- high heat
- seasoned
- manufacturing
- Prior art date
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 146
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 33
- 238000000034 method Methods 0.000 claims abstract description 89
- 238000010025 steaming Methods 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 8
- 238000009966 trimming Methods 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000002203 pretreatment Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims description 29
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 238000004382 potting Methods 0.000 claims description 4
- 239000012466 permeate Substances 0.000 abstract description 4
- 235000013330 chicken meat Nutrition 0.000 description 129
- 210000002683 foot Anatomy 0.000 description 121
- 210000000988 bone and bone Anatomy 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 239000011247 coating layer Substances 0.000 description 6
- 102000008186 Collagen Human genes 0.000 description 5
- 108010035532 Collagen Proteins 0.000 description 5
- 229920001436 collagen Polymers 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 5
- 239000008213 purified water Substances 0.000 description 5
- 240000000249 Morus alba Species 0.000 description 4
- 235000008708 Morus alba Nutrition 0.000 description 4
- 244000126002 Ziziphus vulgaris Species 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 240000006054 Agastache cana Species 0.000 description 3
- 240000004160 Capsicum annuum Species 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 description 3
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 description 3
- 240000000171 Crataegus monogyna Species 0.000 description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 3
- 235000010650 Hyssopus officinalis Nutrition 0.000 description 3
- 210000003423 ankle Anatomy 0.000 description 3
- 235000013527 bean curd Nutrition 0.000 description 3
- 239000001728 capsicum frutescens Substances 0.000 description 3
- 239000003610 charcoal Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241000237509 Patinopecten sp. Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 210000000845 cartilage Anatomy 0.000 description 2
- 210000000078 claw Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000020637 scallop Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 235000003129 Ambrosia artemisiifolia var elatior Nutrition 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000015701 Artemisia arbuscula Nutrition 0.000 description 1
- 235000002657 Artemisia tridentata Nutrition 0.000 description 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 1
- 240000006891 Artemisia vulgaris Species 0.000 description 1
- 241001061264 Astragalus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000281762 Chenopodium ambrosioides Species 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- 229920002567 Chondroitin Polymers 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- -1 and in addition Chemical compound 0.000 description 1
- 235000003484 annual ragweed Nutrition 0.000 description 1
- 235000006533 astragalus Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000006263 bur ragweed Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- DLGJWSVWTWEWBJ-HGGSSLSASA-N chondroitin Chemical compound CC(O)=N[C@@H]1[C@H](O)O[C@H](CO)[C@H](O)[C@@H]1OC1[C@H](O)[C@H](O)C=C(C(O)=O)O1 DLGJWSVWTWEWBJ-HGGSSLSASA-N 0.000 description 1
- 235000003488 common ragweed Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000003370 grooming effect Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000009736 ragweed Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 210000004233 talus Anatomy 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Images
Classifications
-
- 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 양념닭발 제조방법에 관한 것으로, 보다 상세하게는 각종 유용한 첨가물을 첨가하고, 불의 세기에 의해 닭발 제품의 조제 또는 처리하는 향미, 풍미, 감미 등에서 우수한 양념닭발 제조방법에 관한 것이다. The present invention relates to a method for producing seasoned chicken feet, and more particularly, to a method for producing seasoned chicken feet excellent in flavor, flavor, and sweetness, in which various useful additives are added and the chicken feet product is prepared or treated by the intensity of fire.
닭고기는 수육에 비해 연하고 맛과 풍미가 담백하며 조리하기 쉽고 영양가도 높아 전 세계적으로 폭넓게 요리에 사용되고 있다. 닭고기가 맛있는 것은 글루탐산이 있기 때문이며, 여기에 여러 가지 아미노산과 핵산맛 성분이 들어 있어 강하면서도 산뜻한 맛을 낸다. 흔히 닭을 잡아 바로 사용하나, 하루 정도 경과하여 숙성된 것이 맛도 좋고 고기도 더 연하므로 냉동된 것을 택하는 것이 좋다고 알려져 있기도 하다. Chicken meat is softer than beef meat, has a light taste and flavor, is easy to cook, and has high nutritional value, so it is widely used in cooking all over the world. Chicken is delicious because it contains glutamic acid, which contains various amino acids and nucleic acid flavor ingredients, giving it a strong yet refreshing taste. Often, chickens are caught and used immediately, but it is also known that it is better to choose frozen ones because they taste better and the meat is softer when aged for a day or so.
닭고기는 부위별로, 지방이 가장 적고 맛이 담백한 가슴살/안심, 육질이 부드러우며 지방이 적은 어깨살/닭봉, 단백질과 콜라겐이 풍부한 날개, 육질이 단단하며 필수 아미노산이 풍부한 다리살, 및 콜라겐이 풍부한 닭발로 구분될 수 있다.By part, chicken has the least fat and has a light taste, tender meat and low-fat shoulder/chicken rod, wings rich in protein and collagen, firm meat and rich in essential amino acids, and rich in collagen. It can be distinguished from chicken feet.
닭고기에는 영양가 높은 성분이 다량 포함되어 있으며, 구체적으로는 닭고기에는 쇠고기보다 단백질이 많이 포함되어 있고, 비타민 B2가 특히 많으며, 그 밖에 칼슘 4㎎, 인 302㎎, 비타민 B1 0.09㎎, 비타민 B20.15 ㎎ 등이 함유되어 있다. Chicken contains a large amount of nutritious ingredients. Specifically, chicken contains more protein than beef, contains more vitamin B2, and in addition, calcium 4 mg, phosphorus 302 mg, vitamin B1 0.09 mg, vitamin B20.15 mg, etc.
닭고기는 상기와 같은 다양한 영양 성분이 함유되어 있으며, 이와 동시에 담백한 맛을 가지고 있는 바, 사람들에게 인기 있는 단백질 식단으로 이용되어 오고 있다. Chicken contains various nutrients as described above, and at the same time has a light taste, so it has been used as a popular protein diet for people.
특히, 콜라겐이 풍부한 것으로 알려져 있는 닭발에 있어서는, 피부 관리 및 다이어트에 관심이 있는 여성의 섭취 비중이 점차 증가하고 있으며, 닭발을 이용한 요리가 이전에 비하여 많이 등장하고 있는 추세이기도 하다. In particular, in the case of chicken feet, which are known to be rich in collagen, the proportion of women who are interested in skin care and diet is gradually increasing, and dishes using chicken feet are also appearing more frequently than before.
닭발은 닭의 발목 아래 부분, 즉 다리 살을 제거하고 남은 발 부위로, 발톱이 있는 발끝을 절단한 부분을 의미하며, 닭발은 근육의 양이 적고 뼈와 껍질이 대부분을 차지한다. 뼈는 굵지 않고 연골 형태로 되어 있어 오도독 씹히며, 껍질은 콜라겐이나 엘라스틴과 같은 결합조직 단백질이 많아 쫀득쫀득하게 씹힌다. A chicken foot is the part of a chicken's lower ankle, that is, the part of the foot remaining after removing the leg flesh. The bones are not thick and are in the form of cartilage, so they are chewy, and the skin has a lot of connective tissue proteins such as collagen and elastin, so it is chewy.
닭발은 근육과 지방이 적고 힘줄과 껍질만 있기 때문에 글리신과 같은 당단백질이 주요 성분이며, 연골 부위에는 콘트로이친(chondroitin)이라는 성분이 많이 포함되어 있어, 퇴행성관절염과 골다공증을 예방하는데 좋은 것으로 알려져 있다. Since chicken feet have less muscle and fat and only tendons and skins, glycoproteins such as glycine are the main ingredients, and the cartilage part contains a lot of chondroitin, which is said to be good for preventing osteoarthritis and osteoporosis. have.
또한, 닭발에 많이 함유되어 있는 콜라겐은 피부 미용과 혈압강하에 좋다고 알려졌으며, DHA, EPA 등은 어린이 성장발육에, 키틴과 키토산은 지혈작용과 면역력 증진에 도움을 주는 것으로 알려져 있다. In addition, the collagen contained in chicken feet is known to be good for skin beauty and lowering blood pressure, DHA and EPA are known to help children grow and develop, and chitin and chitosan are known to help hemostasis and immunity enhancement.
닭발을 이용하는 요리에 있어서, 닭발 자체에는 육즙이나 풍미 성분이 부족하기 때문에, 닭발에 다양한 양념으로 맛을 첨가하여 양념 볶음 요리로 만들어 먹는 것이 일반적이다. In a dish using chicken feet, since the chicken feet themselves lack gravy or flavor, it is common to add flavor to the chicken feet with various seasonings to make a stir-fry dish with seasoning.
특허문헌 0001에는 생 닭발을 세척하고 발톱 및 닭발 표면에 붙은 껍질을 제거한 상태에서 닭발의 발목에서 발등부 끝부분 쪽까지 살만을 남겨둔 채 도려내어 뼈와 살을 분리하는 뼈 제거 단계; 상기 뼈가 제거된 생 닭발을 15 내지 25분 동안 90 내지 110℃의 스팀으로 쪄서 닭발을 익히는 스팀가열단계; 상기 쪄진 닭발의 중량을 기준으로 양념을 30∼40중량％로 가하여 혼합하고 양념이 입혀진 닭발을 냉각실에서 식히는 단계; 및 상기 식혀진 양념 닭발을 맥반석, 세라믹숯 또는 참숯 중 어느 하나를 사용한 숯불 또는 직화로 굽는 단계;로 이루어지는 것을 특징으로 하는 양념 닭발의 제조방법을 기재하고 있다. Patent Document 0001 discloses a bone removal step of washing raw chicken feet and removing the claws and skins attached to the surface of the chicken feet, cutting out only the flesh from the ankle of the chicken foot to the tip of the instep to separate the bones from the flesh; Steam heating step of steaming the raw chicken feet from which the bones have been removed with steam at 90 to 110° C. for 15 to 25 minutes to cook the chicken feet; adding and mixing seasoning in an amount of 30-40% by weight based on the weight of the steamed chicken feet, and cooling the seasoned chicken feet in a cooling room; and grilling the cooled seasoned chicken feet over charcoal or direct fire using any one of elvan stone, ceramic charcoal, or real charcoal.
그러나 특허문헌 0001은 감초, 엄나무, 황기, 당귀, 정향 및 고춧씨를 넣은 물을 끓인 다음 스팀으로 내보내어서 찌는 방식이어서, 공정이 단순하여 향미, 풍미, 감미 등에서 한계점이 있고 이는 소비자 기호에 충분히 부흥하지 못하는 문제를 발생시킨다. However, Patent Document 0001 discloses a method in which water containing licorice, moss, astragalus, angelica, cloves, and red pepper seeds is boiled and then steamed and steamed. create problems that cannot be
본 발명은 상기한 문제점들을 해결하기 위해 안출된 것으로서, 닭발에 각종 유용한 첨가물을 첨가하고, 불의 세기에 따른 시계열적 가열공정에 의해 향미, 풍미, 조직감이 향상된 양념닭발 제조방법을 제공함에 있다. The present invention has been devised to solve the above problems, and it is to provide a method for producing seasoned chicken feet with improved flavor, flavor, and texture by adding various useful additives to chicken feet and by a time-series heating process according to the intensity of fire.
상기한 기술적 과제를 달성하기 위한 본 발명의 일 실시예에 따른 양념닭발 제조방법은, 닭발을 손질하고 세척하는 전처리 공정(S100); 전처리된 닭발 및 1차 양념소스를 버무리는 1차 버무림 공정(S200); 버무려진 닭발을 솥에 넣고, 센불, 중불, 센불, 약불 및 센불의 순서로 가하여 솥에서 볶고 찌는 과정을 반복하여 양념닭발 제조공정(S300);으로 이루어지는 것을 특징으로 한다. Seasoned chicken feet manufacturing method according to an embodiment of the present invention for achieving the above technical problem, a pretreatment process (S100) of trimming and washing chicken feet; The first mixing process of tossing the pre-treated chicken feet and the first seasoning sauce (S200); It is characterized in that it consists of a seasoned chicken feet manufacturing process (S300); by putting the mixed chicken feet in a pot, adding them in the order of high heat, medium heat, high heat, low heat, and high heat, and repeating the process of frying and steaming in the pot.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어, 상기 S300 공정은, 상기 솥에 센불을 가하여 40 내지 50분간 1차 가열하는 공정(S310); 상기 솥에 중불을 가하여 20 내지 30분간 2차 가열하는 공정(S320); 상기 솥에 2차 양념소스를 주입하고 닭발과 2차 양념소스를 버무리는 2차 버무림 공정(S330); 상기 솥에 센불을 가하여 5 내지 10분간 3차 가열하는 공정(S340); 상기 솥에 약불을 가하여 10 내지 15분간 4차 가열하는 공정(S350); 상기 솥에 물엿를 주입하고 닭발과 물엿을 버무리는 3차 버무림 공정(S360); 상기 솥에 센불을 가하여 10 내지 15분간 5차 가열하는 공정(S370);으로 이루어지는 것을 특징으로 한다. In the method of manufacturing seasoned chicken feet according to an embodiment of the present invention, the step S300 includes a step of first heating for 40 to 50 minutes by applying a high heat to the pot (S310); The process of applying a medium heat to the pot and heating the second time for 20 to 30 minutes (S320); A secondary seasoning process (S330) of injecting the second seasoning sauce into the pot and tossing the chicken feet and the second seasoning sauce; The process of heating the pot with high heat for a third time for 5 to 10 minutes (S340); A process of heating the pot for a fourth time for 10 to 15 minutes by applying a weak fire (S350); The third mixing process of injecting starch syrup into the pot and mixing chicken feet and starch syrup (S360); It characterized in that it consists of; a process of heating the pot for a fifth time for 10 to 15 minutes (S370) by applying high heat to the pot.
또한 본 발명은 상술한 양념닭발 제조방법으로 제조된 양념닭발을 포함한다. The present invention also includes seasoned chicken feet manufactured by the above-described method for preparing seasoned chicken feet.
상술한 본 발명의 양념닭발 제조방법에 따르면, 닭발 내부로 1차 양념이 잘 스며들도록 하여 맛이 좋고, 연하고 부드러운 닭발요리를 제공할 수 있다. According to the method for manufacturing seasoned chicken feet of the present invention described above, it is possible to provide a tasty, tender and soft chicken feet dish by allowing the primary seasoning to permeate well into the chicken feet.
또한 본 발명은 양념이 버무려진 닭발을 솥에 넣고, 센불, 중불, 센불, 약불 및 센불의 순서로 가하여 솥에서 볶고 찌는 과정을 반복함으로써 조직에 스며들어 있던 1차 양념이 외부로 빠져나오지 못하게 하고, 닭발 간에 엉켜 붙게되는 것을 방지할 수 있다. In addition, the present invention puts chicken feet mixed with seasoning in a pot, and repeats the process of frying and steaming in the pot by applying in the order of high heat, medium heat, high heat, low heat, and high heat, so that the primary seasoning soaked in the tissue does not escape to the outside, This will prevent tangling between the chicken feet.
또한 본 발명은 종래 단순 가열에 의한 두충, 오가피, 뽕잎, 우슬, 건대추, 산사 등의 유효성분들의 영양분 손상을 방지하고, 안정된 물엿 코팅층을 침투 형성시켜 조직감을 보다 향상시킬 수 있다. In addition, according to the present invention, it is possible to prevent nutrient damage of active ingredients such as tofu, ragweed, mulberry leaf, hyssop, dried jujube, and hawthorn by conventional simple heating, and to penetrate and form a stable starch syrup coating layer to further improve the texture.
또한 본 발명은 닭발에 육즙과 유분만을 남게 하여 닭발의 질기지 않는 부드러움과 쫀득함을 동시에 느낄 수 있게 하였으며, 닭발에 양념이 한 층 더 깊이 스며들게 하고, 닭발 요리시 산성분위기에서 가열함으로써 닭발 특유한 비린 냄새를 제거할 수 있다. In addition, the present invention makes it possible to feel the non-sticky softness and chewiness of chicken feet at the same time by leaving only the juice and oil in the chicken feet, and the seasoning penetrates deeper into the chicken feet, and by heating the chicken feet in an acidic atmosphere, the characteristic fishy smell of chicken feet. can be removed.
도 1은 본 발명의 일 실시예에 따른 양념닭발 제조방법의 공정순서도이다.
도 2는 본 발명의 일 실시예에 따른 양념닭발 제조방법의 다른 공정순서도이다. 1 is a process flow diagram of a method for manufacturing seasoned chicken feet according to an embodiment of the present invention.
2 is another process flow diagram of a method for manufacturing seasoned chicken feet according to an embodiment of the present invention.
이하 본 발명에 관하여 상세히 설명한다. 다음에 소개되는 실시예 및 도면들은 당업자에게 본 발명의 사상이 충분히 전달될 수 있도록 하기 위해 예로서 제공되는 것이다. 또한, 본 발명의 사용되는 기술 용어 및 과학 용어에 있어서 다른 정의가 없다면, 이 발명이 속하는 기술 분야에서 통상의 지식을 가진 자가 통상적으로 이해하고 있는 의미를 가지며, 하기의 설명 및 첨부 도면에서 본 발명의 요지를 불필요하게 흐릴 수 있는 공지 기능 및 구성에 대한 설명은 생략한다.Hereinafter, the present invention will be described in detail. The embodiments and drawings introduced below are provided as examples so that the spirit of the present invention can be sufficiently conveyed to those skilled in the art. In addition, unless there is another definition in the technical and scientific terms used in the present invention, it has the meaning commonly understood by those of ordinary skill in the art to which this invention belongs, and in the following description and accompanying drawings, the present invention Description of known functions and configurations that may unnecessarily obscure the gist of will be omitted.
도 1은 본 발명의 일 실시예에 따른 양념닭발 제조방법의 공정순서도이다. 도 1에 도시된 바와 같이, 본 발명의 일 실시예에 따른 양념닭발 제조방법은, 닭발을 손질하고 세척하는 전처리 공정(S100), 전처리된 닭발 및 1차 양념소스를 버무리는 1차 버무림 공정(S200) 및 버무려진 닭발을 솥에 넣고, 센불, 중불, 센불, 약불 및 센불의 순서로 가하여 솥에서 볶고 찌는 과정을 반복하여 양념닭발 제조공정(S300);으로 이루어지는 것을 그 구성상의 특징으로 한다. 1 is a process flow diagram of a method for manufacturing seasoned chicken feet according to an embodiment of the present invention. As shown in FIG. 1 , the method for manufacturing seasoned chicken feet according to an embodiment of the present invention includes a pretreatment process (S100) of trimming and washing chicken feet, a primary mixing process of tossing the pretreated chicken feet and the primary seasoning sauce (S200) and the mixed chicken feet are put in a pot, added in the order of high heat, medium heat, high heat, low heat, and high heat, and the process of frying and steaming in the pot is repeated to make the seasoned chicken feet manufacturing process (S300); characterized in its configuration.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S100 공정은 전처리 공정으로서, 닭발의 외관상태 등을 확인하고, 외관상태가 정상인 닭발을 분리하여 보관하고, 분리 보관된 닭발을 손질하여 세척할 수 있다. 손질 과정에서는, 뼈를 포함한 닭발 자체를 제품으로 하기 위하여, 닭발 자체에서 발톱, 닭발 표면에 붙은 껍질만을 제거할 수 있으나, 실시예에 따라서는, 닭발에서 뼈를 제거해 버릴 수도 있다. 구체적으로는, 닭발의 발목에서 발등까지의 살만 남기고, 발가락뼈를 분리할 수도 있다. 손질된 닭발을 제품으로 제공함으로써, 닭발에서 뼈를 발라서 먹어야 하는 불편함을 해소할 수 있으며, 뿐만 아니라, 닭발에서 뼈를 제거함으로써 닭발 특유의 외형을 변형시켜, 닭발의 외형을 이유로 닭발을 섭취하지 않던 사람들이 닭발을 섭취하게 할 수도 있다. In the method for manufacturing seasoned chicken feet according to an embodiment of the present invention, the S100 process is a pre-treatment process, checking the appearance state of chicken feet, separating and storing chicken feet with normal appearance, and trimming the separately stored chicken feet. can be washed In the grooming process, only the claws and the skin attached to the surface of the chicken feet may be removed from the chicken feet themselves in order to produce the chicken feet themselves including bones, but depending on the embodiment, the bones may be removed from the chicken feet. Specifically, only the flesh from the ankle to the instep of the chicken foot is left, and the toe bone may be separated. By providing trimmed chicken feet as a product, it is possible to eliminate the inconvenience of eating chicken feet with bones. In addition, by removing the bones from chicken feet, the unique appearance of chicken feet is transformed, so that chicken feet are not eaten because of the appearance of chicken feet. You can even make people who don't know you eat chicken feet.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S200 공정은 양념 버무림 공정으로서, 1차 양념은 고춧가루, 간장, 꽃소금, 마늘, 양파, 후추 등을 포함할 수 있다. 실시예에 따라서는, 닭발 100 중량부에 대하여 고춧가루 1 내지 3 중량부, 간장 0.1 내지 1 중량부, 꽃소금 0.1 내지 1 중량부, 마늘 0.1 내지 1 중량부, 양파 1 내지 2 중량부, 후추 0.01 내지 0.1 중량부로 혼합시키는 것이 바람직하다. 양념 버무림 공정에 사용되는 재료는 이에 한정되는 것은 아니며, 정제수 등을 더 포함할 수도 있다. 예컨대 정제수는 닭발 100 중량부에 대하여 80 내지 120 중량부로 혼합되되, 정제수는 구연산을 3 내지 5 중량% 함유한 것으로서 pH 2 내지 3의 산성도를 가지는 것이 바람직하다. 이러한 산성도를 가지는 정제수는 구연산의 특성을 닭발에 함유하도록 하여 비린 냄새 제거는 물론 닭발의 육질 개선 효과와 닭발에 양념이 더 잘 스며들게 하는 효과를 가진다. In the method of manufacturing seasoned chicken feet according to an embodiment of the present invention, the step S200 is a seasoning process, and the primary seasoning may include red pepper powder, soy sauce, flower salt, garlic, onion, pepper, and the like. According to an embodiment, 1-3 parts by weight of red pepper powder, 0.1 to 1 parts by weight of soy sauce, 0.1 to 1 parts by weight of flower salt, 0.1 to 1 parts by weight of garlic, 1 to 2 parts by weight of onion, 0.01 to 1 part by weight of pepper based on 100 parts by weight of chicken feet It is preferable to mix in 0.1 parts by weight. The material used in the seasoning process is not limited thereto, and may further include purified water and the like. For example, purified water is mixed in an amount of 80 to 120 parts by weight based on 100 parts by weight of chicken feet, and the purified water contains 3 to 5% by weight of citric acid and preferably has an acidity of pH 2 to 3. Purified water having such acidity contains the characteristics of citric acid in chicken feet, so it not only removes fishy odor, but also improves the meat quality of chicken feet and makes seasoning better to permeate into chicken feet.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S300 공정은 가열 공정으로서, S200 공정에서 버무려진 닭발을 솥에 센불, 중불, 센불, 약불 및 센불의 순서로 가하여 솥에서 볶고 찌는 과정을 반복하여 최종 양념닭발을 얻는 공정이다. In the method for manufacturing seasoned chicken feet according to an embodiment of the present invention, the S300 process is a heating process, and the chicken feet mixed in the S200 process are added to the pot in the order of high heat, medium heat, high heat, low heat, and high heat, and frying and steaming in the pot. It is a process of repeatedly obtaining the final seasoned chicken feet.
본 발명을 상술함에 있어, 용어 "센불"은 닭발을 고온에서 매우 빠른 속도로 볶거나 스팀처리하기 위한 불의 세기로서, 센불을 가했을 때 솥 내부의 온도는 약 200 내지 250℃ 일 수 있다. In the description of the present invention, the term "high heat" refers to the intensity of fire for frying or steaming chicken feet at a high temperature at a very high speed, and the temperature inside the pot when high heat is applied may be about 200 to 250 ° C.
본 발명을 상술함에 있어, 용어 "중불"은 닭발을 중온에서 찌기 위한 불의 세기로서, 중불을 가했을 때 솥 내부의 온도는 약 160 내지 180℃ 일 수 있다. In the description of the present invention, the term "medium fire" refers to the intensity of fire for steaming chicken feet at medium temperature, and the temperature inside the pot may be about 160 to 180° C. when medium heat is applied.
본 발명을 상술함에 있어, 용어 "약불"은 닭발을 저온에서 닭발 내부까지 충분히 익히고 양념을 닭발 내부까지 충분히 침투시키기 위한 불의 세기로서, 약불을 가했을 때 솥 내부의 온도는 약 140 내지 160℃ 일 수 있다. In the description of the present invention, the term "low fire" is the strength of the fire to sufficiently cook the chicken feet from low temperature to the inside of the chicken feet and sufficiently penetrate the seasoning to the inside of the chicken feet. have.
도 2는 본 발명의 일 실시예에 따른 양념닭발 제조방법의 다른 공정순서도이다. 도 2에 도시된 바와 같이, 본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S300 공정은 기본적으로 1차 가열 공정(S310), 2차 가열 공정(S320), 2차 버무림 공정(S330), 3차 가열 공정(S340), 4차 가열 공정(S350), 3차 버무림 공정(S360) 및 5차 가열 공정(S370)으로 이루어질 수 있다. 2 is another process flow diagram of a method for manufacturing seasoned chicken feet according to an embodiment of the present invention. 2, in the method for manufacturing seasoned chicken feet according to an embodiment of the present invention, the S300 process is basically a primary heating process (S310), a secondary heating process (S320), and a secondary mixing process. ( S330 ), a tertiary heating process ( S340 ), a quaternary heating process ( S350 ), a tertiary mixing process ( S360 ), and a fifth heating process ( S370 ) may be performed.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S310 공정은 솥에 증류수를 넣고 센불을 가하여 솥 내부의 온도는 200 내지 250℃인 조건하에서 40 내지 50분간 1차 가열하여 스팀처리하는 것으로서, 전처리된 닭발을 센불을 가하는 이유는 닭발의 피, 닭발에 포함되어 있는 기타 불순물 등을 신속히 제거하기 위함이다. In the method for manufacturing seasoned chicken feet according to an embodiment of the present invention, in the S310 process, distilled water is put in a pot, high heat is applied, and the temperature inside the pot is 200 to 250° C. As such, the reason for applying high heat to the pretreated chicken feet is to quickly remove the blood of the chicken feet and other impurities contained in the chicken feet.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S320 공정은 상기 S310 공정에 이어서 상기 솥에 중불을 가하여 솥 내부의 온도는 160 내지 180℃인 조건하에서 20 내지 30분간 2차 가열하여 닭발을 찌는 것일 수 있다. In the method of manufacturing seasoned chicken feet according to an embodiment of the present invention, in the S320 process, a medium heat is applied to the pot following the S310 process, and the temperature inside the pot is 160 to 180 ° C. for 20 to 30 minutes by secondary heating. It could be steaming chicken feet.
상기 S310 공정 시 센불을 가하면 자칫 닭발 표면이 탈 수도 있고, 짧은 시간안에 처리됨으로 인해 닭발의 내부를 익히기 힘들다. 이에 S320 공정은 가열 과정에서 닭발의 일부가 덜 익게 되는 것을 방지하는 역할을 하게 된다. 뿐만 아니라, 센불 가열의 경우, 열에 의한 급속한 팽창으로 인하여 양념된 닭발 간에 서로 엉켜 붙게되는 문제가 있는데, 본 발명에서는 양념된 닭발을 센불, 약불의 순차로 가하여 닭발 표면을 코팅시킴으로써, 닭발 간에 엉켜 붙게되는 것을 방지할 수 있도록 하였다. If high heat is applied during the S310 process, the surface of the chicken feet may be burned, and it is difficult to cook the inside of the chicken feet because it is processed in a short time. Accordingly, the S320 process serves to prevent a portion of the chicken feet from being undercooked during the heating process. In addition, in the case of high heat heating, there is a problem that the seasoned chicken feet become entangled with each other due to rapid expansion by heat. made to prevent it from happening.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S330 공정은 2차 양념을 버무리는 공정으로서, 2차 양념은 두충 껍질, 오가피 줄기, 뽕잎, 우슬, 건대추, 산사 등을 등을 포함할 수 있다. 2차 양념을 공정 S320 이후에 투입하는 이유는 상기 2차 양념의 재료들은 고온의 열에 약하므로 그 효능이 감쇄될 수 있다. 또한 상기 2차 양념의 재료들은 닭발 표면에 코팅층을 이룰 수 있어서, 후술할 S340, S350 공정 시 닭발 내부의 수분을 최소화시키고, 유분을 최대하시켜 닭발에 육즙과 유분만을 남게 하기 위함이다. 실시예에 따라서는, 닭발 100 중량부에 대하여 두충 껍질 1 내지 3 중량부, 오가피 줄기 0.1 내지 1 중량부, 뽕잎 1 내지 3 중량부, 우슬 5 내지 10 중량부, 건대추 0.5 내지 1.5 중량부, 산사 1 내지 3 중량부로 혼합시키는 것이 바람직하다. 2차 양념 버무림 공정에 사용되는 재료는 이에 한정되는 것은 아니며, 정제수 등을 더 포함할 수도 있다. In the method of manufacturing seasoned chicken feet according to an embodiment of the present invention, the step S330 is a process of tossing with a secondary seasoning, and the secondary seasoning includes duchung skin, scallop stem, mulberry leaf, hyssul, dried jujube, hawthorn, etc. may include The reason that the secondary seasoning is added after the step S320 is that the ingredients of the secondary seasoning are weak to high temperature heat, so the efficacy may be reduced. In addition, the materials of the secondary seasoning can form a coating layer on the surface of the chicken feet, so that during the S340 and S350 processes to be described later, the moisture inside the chicken feet is minimized and the oil content is maximized so that only the juice and oil remain on the chicken feet. According to the embodiment, based on 100 parts by weight of chicken feet, 1 to 3 parts by weight of the tofu shell, 0.1 to 1 parts by weight of the scallop stem, 1 to 3 parts by weight of the mulberry leaf, 5 to 10 parts by weight of the hyssop, 0.5 to 1.5 parts by weight of the dried jujube, It is preferable to mix 1 to 3 parts by weight of acid sand. The material used in the secondary seasoning process is not limited thereto, and may further include purified water and the like.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S340 공정은 상기 S330 공정에 이어서 솥에 센불을 가하여 솥 내부의 온도는 200 내지 250℃인 조건하에서 5 내지 10분간 3차 가열하여 볶는 과정을 수행하는 것이다. 상기 S340 공정 시 양념이 버무려진 닭발에 센불을 가하는 이유는 상기 S330 공정에서 상기 2차 양념의 재료들이 이루는 코팅층을 닭발 표면에 형성하기 위함이다. In the method of manufacturing seasoned chicken feet according to an embodiment of the present invention, in the S340 process, a high heat is applied to the pot following the S330 process, and the temperature inside the pot is 200 to 250 ° C. to carry out the process. The reason for applying a high heat to the seasoned chicken feet in the S340 process is to form a coating layer formed by the materials of the secondary seasoning in the S330 process on the surface of the chicken feet.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S350 공정은 상기 S340 공정에 이어서 솥에 약불을 가하여 솥 내부의 온도는 140 내지 160℃인 조건하에서 10~15분간 4차 가열하여 볶는 과정을 수행하는 것이다. 상기 S350 공정 시 양념이 버무려진 닭발에 약불을 가하는 이유는 상기 S330 공정에서 상기 2차 양념의 재료들이 이루는 코팅층을 타지 않도록 하고 보다 단단하게 형성시켜 식감을 향상시키기 위함이다. In the method of manufacturing seasoned chicken feet according to an embodiment of the present invention, the S350 process is followed by the S340 process, and then a low heat is applied to the pot, and the temperature inside the pot is 140 to 160 ° C. to carry out the process. The reason for applying a weak fire to the seasoned chicken feet in the S350 process is to prevent burning of the coating layer formed by the ingredients of the secondary seasoning in the S330 process and to make it harder to improve the texture.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S360 공정은 상기 S350 공정에 이어서 솥에 물엿를 주입하고 닭발과 물엿을 버무리는 공정이다. 상기 S360 공정 시 상기 닭발 100 중량부에 대하여 물엿 10 내지 20 중량부를 주입할 수 있다. 상기 S360 공정 시 상기 2차 양념의 재료들이 이루는 코팅층에 물엿을 침투시킬 수 있다. In the method for manufacturing seasoned chicken feet according to an embodiment of the present invention, the step S360 is a process of injecting starch syrup into a pot and mixing the chicken feet with starch syrup following the step S350. In the S360 process, 10 to 20 parts by weight of starch syrup may be injected with respect to 100 parts by weight of the chicken feet. In the S360 process, starch syrup may be penetrated into the coating layer formed by the materials of the secondary seasoning.
본 발명의 일 실시예에 따른 양념닭발 제조방법에 있어서, 상기 S370 공정은 상기 S360 공정에 이어서 솥에 센불을 가하여 솥 내부의 온도는 200 내지 250℃인 조건하에서 10~15분간 5차 가열하여 볶는 과정을 수행하는 것이다. 상기 S370 공정 시 양념이 버무려진 닭발에 센불을 가하는 이유는 신속히 닭발 표면을 구움으로써 닭발 표면을 바삭하게 하고, 닭발이 엉켜 붙는 것을 방지하기 위함이다. In the method of manufacturing seasoned chicken feet according to an embodiment of the present invention, in the S370 process, a high heat is applied to the pot following the S360 process, and the temperature inside the pot is 200 to 250 ° C. to carry out the process. The reason for applying high heat to the seasoned chicken feet in the S370 process is to make the surface of the chicken feet crispy by quickly grilling them and to prevent the chicken feet from getting tangled.
상술한 바와 같이, 본 발명에서 제안하고 있는 양념닭발 제조방법에 따르면, 닭발 내부로 1차 양념이 잘 스며들도록 하고, 닭발의 고기를 연하고 부드럽게 할 수 있으며, 특히, 양념이 버무려진 닭발을 솥에 넣고, 센불, 중불, 센불, 약불 및 센불의 순서로 가하여 솥에서 볶고 찌는 과정을 반복함으로써 조직에 스며들어 있던 1차 양념이 외부로 빠져나오지 못하게 하고, 닭발 간에 엉켜 붙게되는 것을 방지할 수 있도록 하였다. 또한 본 발명은 종래 고온에서 단순 가열에 의한 두충, 오가피, 뽕잎, 우슬, 건대추, 산사 등의 유효성분들을 켜 영양분 손상을 방지하고, 안정된 물엿 코팅층을 침투 형성시켜 조직감을 보다 향상시켰다. 뿐만 아니라, 닭발에 육즙과 유분만을 남게 하여 닭발의 질기지 않는 부드러움과 쫀득함을 동시에 느낄 수 있게 하였으며, 닭발에 양념이 한 층 더 깊이 스며들게 하고, 닭발 요리시 산성분위기에서 가열함으로써 닭발 특유한 비린 냄새를 제거할 수 있다. As described above, according to the method for manufacturing seasoned chicken feet proposed in the present invention, the primary seasoning can be well permeated into the inside of the chicken feet, and the meat of the chicken feet can be made soft and tender. It was added in the order of high heat, medium heat, high heat, low heat, and high heat, and the process of frying and steaming in the pot was repeated to prevent the primary seasoning that had permeated the tissue from escaping to the outside and to prevent tangling between the chicken feet. . In addition, the present invention prevents nutrient damage by turning on active ingredients such as tofu, sagebrush, mulberry leaf, hyssop, dried jujube, and hawthorn by simple heating at a conventional high temperature, and improves the texture by penetrating and forming a stable starch syrup coating layer. In addition, by leaving only the juice and oil in the chicken feet, you can feel the non-sticky softness and chewiness of the chicken feet at the same time. The seasoning allows the chicken feet to permeate more deeply, and when cooking chicken feet, it is heated in an acidic atmosphere to remove the characteristic fishy smell. can be removed
본 명세서에서 설명되는 실시예와 첨부된 도면은 본 발명에 포함되는 기술적 사상의 일부를 예시적으로 설명하는 것에 불과하다. 따라서, 본 명세서에 개시된 실시예들은 본 발명의 기술적 사상을 한정하기 위한 것이 아니라 설명하기 위한 것이므로, 이러한 실시예에 의하여 본 발명의 기술 사상의 범위가 한정되는 것이 아님은 자명하다. 본 발명의 명세서 및 도면에 포함된 기술적 사상의 범위 내에서 당해 기술분야에 있어서의 통상의 지식을 가진 자가 용이하게 유추할 수 있는 변형예와 구체적인 실시예는 모두 본 발명의 권리범위에 포함되는 것으로 해석되어야 할 것이다. The embodiments described in this specification and the accompanying drawings are merely illustrative of some of the technical ideas included in the present invention. Therefore, since the embodiments disclosed in the present specification are for explanation rather than limitation of the technical spirit of the present invention, it is obvious that the scope of the technical spirit of the present invention is not limited by these embodiments. Modifications and specific embodiments that can be easily inferred by a person of ordinary skill in the art within the scope of the technical idea included in the specification and drawings of the present invention are included in the scope of the present invention. will have to be interpreted.
S100 : 전처리 공정
S200 : 1차 버무림 공정
S300 : 양념닭발 제조공정
S310 : 1차 가열 공정
S320 : 2차 가열 공정
S330 : 2차 버무림 공정
S340 : 3차 가열 공정
S350 : 4차 가열 공정
S360 : 3차 버무림 공정
S370 : 5차 가열 공정S100: pretreatment process
S200: 1st mixing process
S300: Seasoned chicken feet manufacturing process
S310: Primary heating process
S320: Secondary heating process
S330: Second mixing process
S340: 3rd heating process
S350: 4th heating process
S360: 3rd mixing process
S370: 5th heating process
Claims (3)
전처리된 닭발 및 1차 양념소스를 버무리는 1차 버무림 공정(S200);
버무려진 닭발을 솥에 넣고, 센불, 중불, 센불, 약불 및 센불의 순서로 가하여 솥에서 볶고 찌는 과정을 반복하여 양념닭발 제조공정(S300);으로 이루어지는 양념닭발 제조방법.
A pre-treatment process of trimming and washing chicken feet (S100);
The first mixing process of tossing the pre-treated chicken feet and the first seasoning sauce (S200);
A method of manufacturing seasoned chicken feet comprising: a seasoned chicken feet manufacturing process (S300) by repeating the process of frying and steaming in a pot by adding the mixed chicken feet to the pot, adding them in the order of high heat, medium heat, high heat, low heat, and high heat.
상기 S300 공정은,
상기 솥에 센불을 가하여 40 내지 50분간 1차 가열하는 공정(S310);
상기 솥에 중불을 가하여 20 내지 30분간 2차 가열하는 공정(S320);
상기 솥에 2차 양념소스를 주입하고 닭발과 2차 양념소스를 버무리는 2차 버무림 공정(S330);
상기 솥에 센불을 가하여 5 내지 10분간 3차 가열하는 공정(S340);
상기 솥에 약불을 가하여 10 내지 15분간 4차 가열하는 공정(S350);
상기 솥에 물엿를 주입하고 닭발과 물엿을 버무리는 3차 버무림 공정(S360);
상기 솥에 센불을 가하여 10 내지 15분간 5차 가열하는 공정(S370);으로 이루어지는 양념닭발 제조방법.
The method of claim 1,
The S300 process is,
The process of applying a high heat to the pot and heating the first 40 to 50 minutes (S310);
The process of applying a medium heat to the pot and heating the second time for 20 to 30 minutes (S320);
A secondary seasoning process (S330) of injecting the second seasoning sauce into the pot and tossing the chicken feet and the second seasoning sauce;
The process of heating the pot with high heat for a third time for 5 to 10 minutes (S340);
A process of heating the pot for a fourth time for 10 to 15 minutes by applying a weak fire (S350);
The third mixing process of injecting starch syrup into the pot and mixing chicken feet and starch syrup (S360);
A method of producing seasoned chicken feet comprising: applying high heat to the pot and heating the pot for a fifth time for 10 to 15 minutes (S370).
A seasoned chicken feet manufactured by the manufacturing method according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200072587A KR102457682B1 (en) | 2020-06-15 | 2020-06-15 | Seasoning chicken feet and manufacturing method of the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020200072587A KR102457682B1 (en) | 2020-06-15 | 2020-06-15 | Seasoning chicken feet and manufacturing method of the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20210155276A true KR20210155276A (en) | 2021-12-22 |
| KR102457682B1 KR102457682B1 (en) | 2022-10-21 |
Family
ID=79164375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020200072587A KR102457682B1 (en) | 2020-06-15 | 2020-06-15 | Seasoning chicken feet and manufacturing method of the same |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR102457682B1 (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023555A (en) * | 2000-09-22 | 2002-03-29 | 김영구 | Cooking method of an instant foods made of chicken foot |
| KR20050069503A (en) * | 2003-12-31 | 2005-07-05 | 현영희 | Food using chicken hocks and method for producing the same |
| KR101692192B1 (en) * | 2016-08-17 | 2017-01-02 | 이성아 | Seasoned Chickenfeet Roast And Manufacture Method Thereof |
| KR20170055592A (en) | 2015-11-11 | 2017-05-22 | (주)다우린 | Manufacturing method of boiled and seasoning chicken feet and it made thereby |
| KR20190006141A (en) * | 2017-07-07 | 2019-01-17 | 이재훈 | Manufacturing method of seasoning chicken feet |
-
2020
- 2020-06-15 KR KR1020200072587A patent/KR102457682B1/en active IP Right Grant
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023555A (en) * | 2000-09-22 | 2002-03-29 | 김영구 | Cooking method of an instant foods made of chicken foot |
| KR20050069503A (en) * | 2003-12-31 | 2005-07-05 | 현영희 | Food using chicken hocks and method for producing the same |
| KR20170055592A (en) | 2015-11-11 | 2017-05-22 | (주)다우린 | Manufacturing method of boiled and seasoning chicken feet and it made thereby |
| KR101692192B1 (en) * | 2016-08-17 | 2017-01-02 | 이성아 | Seasoned Chickenfeet Roast And Manufacture Method Thereof |
| KR20190006141A (en) * | 2017-07-07 | 2019-01-17 | 이재훈 | Manufacturing method of seasoning chicken feet |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102457682B1 (en) | 2022-10-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100900789B1 (en) | Smoking of duck meat with Rubus coreanus and that of manufacturing method | |
| KR101607807B1 (en) | Method of manufacturing beef seonji hangover soup | |
| CN103431363B (en) | Preparation method of bullfrog dried small shrimp sauce | |
| KR101388438B1 (en) | Cooking food using Woorimatdag No. 1 and No. 2 | |
| CN107006786A (en) | A kind of preparation method of instant spicy beef jerky | |
| KR101857075B1 (en) | Codfish Soup Enhanced Texture and Organoleptic Quality and Manufacturing Method Thereof | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| KR100618310B1 (en) | Food using chicken hocks and manufacturing method | |
| CN103907832A (en) | Pigeon/chicken zongzi and manufacturing method thereof | |
| KR102051091B1 (en) | Chopped noodle and the manufacturing method for the same | |
| CN109744490A (en) | Hundred taste chickens of one kind and its preparation process | |
| CN105768058A (en) | Preparation method of completely vegetarian termitomyces albuminosus-shiitake mushroom dishes and dishes prepared by the preparation method | |
| KR100562041B1 (en) | food using chicken hocks and method for producing the same | |
| KR101401031B1 (en) | Method for preparing a food using chicken foot | |
| CN109527425A (en) | A kind of Egusi melon chicken and preparation method thereof | |
| KR102457682B1 (en) | Seasoning chicken feet and manufacturing method of the same | |
| KR20120136571A (en) | Making method for sam-gae-thang | |
| KR101373607B1 (en) | A manufacturing method of chicken foot jerky and chicken foot jerky using the same | |
| JP2008043267A (en) | Method for producing frozen-dry tempura-like food | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| CN109123435A (en) | A kind of sea sedge Snakegourd Fruit seed tortoise meat dried meat floss and preparation method thereof | |
| KR101849558B1 (en) | A process for the preparation of a clear chicken boiled with rice containing king crab and the clear chicken boiled with rice containing mitten crab prepared therefrom | |
| KR102624527B1 (en) | Steamed dishes containing parsnip and manufacturing method thereof | |
| RU2364278C2 (en) | Method for manufacturing fish culinary product | |
| KR20170106585A (en) | Method of Preparing Fried Pork Hock |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant |