KR20220089400A - Cooking method using chicken skin - Google Patents
Cooking method using chicken skin Download PDFInfo
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- KR20220089400A KR20220089400A KR1020200179996A KR20200179996A KR20220089400A KR 20220089400 A KR20220089400 A KR 20220089400A KR 1020200179996 A KR1020200179996 A KR 1020200179996A KR 20200179996 A KR20200179996 A KR 20200179996A KR 20220089400 A KR20220089400 A KR 20220089400A
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- chicken skin
- glutinous rice
- chicken
- rice paste
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Images
Classifications
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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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
- 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
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/157—Farinaceous granules for dressing meat, fish or the like
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
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- 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
- A23V2300/10—Drying, dehydrating
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- 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
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Abstract
본 발명은 닭 껍질을 이용한 부각 조리방법에 관한 것으로서, 휴대 및 보관이 용이함과 함께 미감 및 식감이 향상되어 남녀노소 누구나 장소에 상관없이 스낵과 같은 간식으로 섭취가 가능하게 된다.
이를 실현하기 위한 본 발명은, 손질된 닭으로부터 닭 껍질을 분리하는 닭 껍질 분리단계와;(ST 1) 상기 분리된 닭 껍질을 세척 후 가열이 이루어지는 고온수에서 3분 동안 삶아주는 증자단계와;(ST 2) 찹쌀가루와 물이 일정 비율로 혼합됨과 함께 소금이 추가로 첨가하여 찹쌀풀을 제조하는 찹쌀풀 제조단계와;(ST 3) 상기 삶아진 닭 껍질 표면에 찹쌀풀을 도포하는 찹쌀풀 도포단계와;(ST 4) 상기 찹쌀풀이 도포된 닭 껍질을 건조시키는 건조단계와;(ST 5) 상기 건조가 이루어진 닭 껍질을 고온에서 후라잉을 실시하는 튀김단계;(ST 7)를 포함하는 것을 특징으로 한다.The present invention relates to a method of cooking ribs using chicken skin, and as it is easy to carry and store, and the taste and texture are improved, it can be consumed as a snack such as a snack by anyone, regardless of location.
The present invention for realizing this comprises: a chicken skin separation step of separating the chicken skin from the trimmed chicken; (ST 1) a steaming step of washing the separated chicken skin and then boiling it in hot water for 3 minutes; (ST 2) Glutinous rice flour and water are mixed in a certain ratio and salt is additionally added to prepare glutinous rice paste; (ST 3) Glutinous rice paste for applying glutinous rice paste to the surface of the boiled chicken skin An application step; (ST 4) a drying step of drying the chicken skin coated with glutinous rice paste; (ST 5) a frying step of frying the dried chicken skin at a high temperature; (ST 7) comprising characterized in that
Description
본 발명은 닭 껍질 부각 조리방법에 관한 것으로서, 더욱 상세하게는 닭 껍질 부위를 이용하여 미감과 식감이 뛰어난 부각을 조리하기 위한 부각 조리방법에 관한 것이다.The present invention relates to a method for cooking chicken skin ribs, and more particularly, to a method for cooking ribs with excellent taste and texture using a chicken skin part.
닭은 지구상에서 가장 많이 사육되고 도축되는 가축이며, 동시에 서민층도 쉽게 접할 수 있는 육류이다. Chickens are the most bred and slaughtered livestock on the planet, and at the same time, they are meat that can be easily accessed by the common people.
이러한 닭을 조리하는 방법은 물에 넣고 삶아 먹거나, 기름에 튀겨 먹는 방법이 대표적으로, 보편적으로 닭에서 먹는 부위는 살코기 부분이나, 경우에 따라 발, 모래집 등을 특수 부위 요리로 조리해 먹기도 한다.The typical method for cooking such chicken is to boil it in water or fry it in oil. Generally, the part eaten in chicken is lean meat, but in some cases, feet and sand houses are cooked as special parts and eaten.
한편, 닭 껍질은 통상적으로 살코기를 먹는 요리의 조리에 같이 포함되어 함께 취식되거나 조리 전,후로 제거되는 것이 일반적으로, 이는 닭 껍질의 주요 성분이 지방 성분인지라 영양적인 부분이나 기호도 면에서 대중적이지 못한 이유가 대부분이다.On the other hand, chicken skin is usually included in the cooking of lean meat dishes and eaten together or removed before and after cooking. Most of the reasons
그러나 연구결과에 의하면 닭 껍질은 몸에 좋은 불포화지방산으로 이루어짐과 함께 당뇨 예방에 도움이 되는 글리신 성분이 포함되어 있기 때문에 닭 껍질을 먹으면 오히려 성인병을 예방하고 콜레스테롤 축적을 막는데 도움을 줄 수 있는 것으로 알려져 있다.However, according to research results, chicken skins contain glycine, which is helpful in preventing diabetes, as well as being made of unsaturated fatty acids that are good for the body. is known
이에 최근에는 닭 껍질을 이용한 조리법이 연구되고 있으나, 단순히 튀김 형태로 조리하게 되면 인체에 유익한 성분이 파괴될 수 있기 때문에 보다 전문화된 조리방법이 요구되는 실정이다.Accordingly, recently, a recipe using chicken skin has been studied, but a more specialized cooking method is required because ingredients beneficial to the human body may be destroyed if it is simply cooked in the form of frying.
본 발명은 상기한 종래 기술에서의 문제점을 개선하기 위해 제안된 것으로서, 닭 껍질을 부각형태로 조리하는 조리방법을 제공함으로써 인체에 유익한 성분이 조리과정에서 파괴되는 것을 최소화함과 함께 미감 및 식감을 향상시키도록 하는 데 목적이 있다.The present invention has been proposed to improve the problems in the prior art, and by providing a cooking method for cooking chicken skin in the shape of a relief, it minimizes the destruction of ingredients beneficial to the human body during the cooking process, and improves taste and texture. It is aimed to improve.
상기 목적을 이루기 위한 본 발명의 조리방법은, 손질된 닭으로부터 닭 껍질을 분리하는 닭 껍질 분리단계와; 상기 분리된 닭 껍질을 세척 후 가열이 이루어지는 고온수에서 3분 동안 삶아주는 증자단계와; 찹쌀가루와 물이 일정 비율로 혼합됨과 함께 소금이 추가로 첨가하여 찹쌀풀을 제조하는 찹쌀풀 제조단계와; 상기 삶아진 닭 껍질 표면에 찹쌀풀을 도포하는 찹쌀풀 도포단계와; 상기 찹쌀풀이 도포된 닭 껍질을 건조시키는 건조단계와; 상기 건조가 이루어진 닭 껍질을 고온에서 후라잉을 실시하는 튀김단계;를 포함하는 것을 특징으로 한다.The cooking method of the present invention for achieving the above object, the chicken skin separation step of separating the chicken skin from the trimmed chicken; a steaming step of washing the separated chicken skins and then boiling them in hot water for 3 minutes; A glutinous rice paste manufacturing step of mixing glutinous rice flour and water in a certain ratio and adding salt to the glutinous rice paste; a glutinous rice paste application step of applying glutinous rice paste to the surface of the boiled chicken skin; a drying step of drying the chicken skin coated with the glutinous rice paste; A frying step of frying the dried chicken skin at a high temperature; characterized in that it comprises a.
또한, 상기 건조단계는 50℃에서 24시간 건조가 이루어지며, 건조단계 후에는 닭 껍질을 취식이 용이하도록 적당한 크기 및 형상으로 절단 및 성형하는 절단 성형단계를 거친 후 튀김단계가 실시되고, 상기 튀김단계에서는 170℃에서 30초간 튀김작업이 이루어지는 것을 특징으로 한다.In addition, in the drying step, drying is performed at 50° C. for 24 hours, and after the drying step, the chicken skin is cut and molded into an appropriate size and shape for easy consumption, and then the frying step is performed, and the frying step is performed. In the step, it is characterized in that the frying operation is performed at 170° C. for 30 seconds.
이러한 본 발명의 조리방법에 의해 제조된 닭 껍질 부각은, 휴대 및 보관이 용이함과 함께 미감 및 식감이 향상되어 장소에 상관없이 야외 또는 실내에서 스낵과 같은 간식으로 섭취가 가능하게 된다.The chicken skin relief prepared by the cooking method of the present invention is easy to carry and store, and the taste and texture are improved, so that it can be consumed as a snack, such as a snack, outdoors or indoors regardless of a location.
특히, 닭 껍질에는 성인병을 예방하고 콜레스테롤 축적을 방지하는 인체에 유익한 성분이 다량 함유되어 있어서 남녀노소 누구나 용이하게 취식이 가능한 이점을 나타낸다.In particular, chicken skin contains a large amount of beneficial ingredients to the human body that prevents adult diseases and prevents cholesterol accumulation, so it shows the advantage that anyone can eat it easily.
도 1은 본 발명의 일 실시 예에 따른 닭 껍질 부각 조리과정 순서도.
도 2는 본 발명의 다른 실시 예에 따른 조리과정 순서도.1 is a flowchart of a chicken skin relief cooking process according to an embodiment of the present invention.
2 is a flowchart of a cooking process according to another embodiment of the present invention.
이하, 본 발명의 구체적인 실시 예를 첨부 도면을 참조하여 상세히 살펴보기로 한다.Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.
먼저, 본 발명의 일 실시 예에 따른 닭 껍질 부각 조리과정을 도 1의 순서도를 참조하여 살펴보면 다음과 같다.First, referring to the flowchart of FIG. 1, the cooking process of chicken skin relief according to an embodiment of the present invention is as follows.
<닭 껍질 분리>(ST 1)<Chicken skin separation> (ST 1)
손질된 닭으로부터 닭의 살코기 부분과 껍질을 분리하는 작업을 실시하게 되는데, 이때 살코기는 별도의 과정을 통해 요리가 이루어지고, 닭 껍질은 본 발명의 조리가 진행된다.The operation of separating the skin and the lean part of the chicken from the trimmed chicken is performed. At this time, the lean meat is cooked through a separate process, and the chicken skin is cooked according to the present invention.
<증자>(ST 2)<Increase of capital> (ST 2)
상기 분리된 닭 껍질은 흐르는 물에 세척 후 가열이 이루어지는 고온수에서 3분 동안 삶아주게 된다.The separated chicken skins are washed in running water and then boiled in hot water heated for 3 minutes.
이때, 조리 용기에 일정 수위로 채워진 물에 간장, 월계수 잎, 통후추를 첨가하여 1차 가열 후, 닭 껍질을 투입하여 3분 동안 삶아준 후 꺼내게 되면 닭 껍질의 잡내 및 기름기 제거가 이루어질 수 있게 된다.At this time, after the first heating by adding soy sauce, bay leaf, and whole pepper to the water filled to a certain level in the cooking container, the chicken skin is put in and boiled for 3 minutes. .
<찹쌀풀 제조>(ST 3)<Production of glutinous rice paste> (ST 3)
한편, 본 발명에서 사용될 찹쌀풀은 찹쌀가루와 물이 일정 비율로 혼합됨과 함께 소금이 적절량 첨가하여 제조가 이루어지게 되는데, 필요에 따라서는 후추 등과 같은 조미료가 추가로 첨가될 수 있다.On the other hand, the glutinous rice paste to be used in the present invention is prepared by mixing glutinous rice flour and water at a certain ratio and adding an appropriate amount of salt. If necessary, seasonings such as pepper may be additionally added.
<찹쌀풀 도포>(ST 4)<Applying glutinous rice paste>(ST 4)
이와 같이 제조된 찹쌀풀은 상기 삶아진 닭 껍질 표면에 튀김옷 형태로 도포하게 된다.The glutinous rice paste prepared in this way is applied in the form of a batter on the surface of the boiled chicken skin.
이러한 도포작업은 찹쌀풀 반죽에 닭 껍질을 투입 후 섞어주거나 또는 붓 등을 이용하여 닭 껍질 표면에 균일하게 도포시키게 된다.In this coating operation, the chicken skin is put into the glutinous rice paste dough and then mixed or applied uniformly on the surface of the chicken skin using a brush or the like.
<건조>(ST 5)<Dry> (ST 5)
이후, 상기 찹쌀풀이 도포된 닭 껍질은 건조실 내에서 약 50℃ 온도로 24시간 건조시키게 된다.Thereafter, the chicken skin coated with glutinous rice paste is dried for 24 hours at a temperature of about 50° C. in a drying room.
<성형>(ST 6)<Forming> (ST 6)
그리고 상기 건조가 이루어진 닭 껍질은 취식이 용이하도록 적당한 크기로 절단함과 함께 성형시키게 된다.And the dried chicken skin is cut and molded to an appropriate size for easy consumption.
<튀김>(ST 7)<Tempura>(ST 7)
상기 건조가 이루어진 닭 껍질은 고온의 기름에 투입하여 후라잉을 실시하게 되는데, 약 170℃ 기름에서 30초간 후라잉을 실시한 후 꺼냄으로써 부각 형태로 튀김작업이 이루어지게 된다.The dried chicken skin is put into high-temperature oil to perform frying, and frying is performed in about 170° C. oil for 30 seconds and then taken out to make frying in the shape of a relief.
이와 같은 과정을 통해 조리가 이루어진 본 발명의 닭 껍질 부각은, 바삭바삭한 식감을 나타내게 되어 휴대 및 보관이 용이함과 함께 고소한 미감을 나타내게 되어 장소에 상관없이 야외 또는 실내에서 스낵과 같은 간식으로 섭취가 가능하게 된다.The chicken skin relief of the present invention cooked through this process has a crispy texture, which makes it easy to carry and store and exhibits a savory aesthetic, so it can be consumed as a snack outdoors or indoors regardless of location. will do
특히, 닭 껍질에는 성인병을 예방하고 콜레스테롤 축적을 방지함과 함께 피부미용에 탁월한 콜라겐 성분을 포함한 인체에 유익한 성분이 다량 함유되어 있어서 남녀노소 누구나 용이하게 취식이 가능한 이점을 나타낸다.In particular, chicken skins contain a large amount of beneficial ingredients for the human body, including collagen, which is excellent for skin beauty, as well as preventing adult diseases and cholesterol accumulation.
도 2는 본 발명의 다른 실시 예에 따른 조리 과정을 나타낸 것으로서, 찹살풀 도포단계(ST 4)에서는 찹쌀풀 표면에 조미액 코팅층을 형성시키기 위한 조미액 분사단계(ST 4-1)이 추가로 실시됨을 확인할 수 있다.2 is a view showing a cooking process according to another embodiment of the present invention, and in the glutinous rice paste application step (ST 4), a seasoning liquid spraying step (ST 4-1) for forming a seasoning liquid coating layer on the surface of glutinous rice paste is additionally performed. can be checked
이때, 조미액 분사단계(ST 4-1)에서 분사가 이루어지는 조미액은 정제수 20~40중량%, 글루탐산 나트륨 10~30중량%, 아르간오일 10~30중량%, 퍼셀라란 10~20중량%, 포도씨유 1~10중량%, 트레할로스 1~10중량%의 혼합 조성을 이루게 된다.At this time, the seasoning liquid sprayed in the seasoning liquid spraying step (ST 4-1) is purified water 20-40 wt%, sodium glutamate 10-30 wt%, argan oil 10-30 wt%, Purcellaran 10-20 wt%, grape seed A mixed composition of 1 to 10 wt% of oil and 1 to 10 wt% of trehalose is achieved.
또한, 상기 절단 성형단계(ST 6)에서는 고온으로 달궈진 석쇠 사이에 닭 껍질을 넣고 가압하여 닭 껍질이 펼쳐진 상태로 성형이 이루어짐과 함과 함께 조미액이 닭 껍질 내부로 침투될 수 있게 된다.In addition, in the cutting and molding step (ST 6), the chicken skin is put between the grills heated to a high temperature and pressurized to form the chicken skin in an unfolded state, and the seasoning solution can penetrate into the chicken skin.
이와 같은 과정을 통해 닭 껍질 부각 조리가 이루어지게 되면, 조미액 분사단계(ST 4-1)에서 분무기 등을 이용하여 분사된 조미액이 찹쌀풀 표면에 박막의 코팅층을 형성하게 되면서 찹쌀풀의 변질 및 후라잉 과정에서 탄화를 방지할 수 있게 된다.When chicken skin relief is cooked through this process, the seasoning liquid sprayed using a sprayer in the seasoning liquid spraying step (ST 4-1) forms a thin coating layer on the surface of the glutinous rice paste. It becomes possible to prevent carbonization during the inking process.
특히, 조미액에는 식용의 아르간오일이 혼합되어 있기 때문에 소화력 및 피부 개선에 효과를 나타내고, 퍼셀라란은 글루탐산 나트륨의 활성화에 따른 확산성을 증진시키며, 포도씨유는 조미액의 점도를 안정적으로 유지시키고, 트레할로스는 찹쌀풀과의 접촉에 따른 가수 분해력을 증대시켜서 후라잉 과정에서 표면 탄화를 방지하는 기능을 수행하게 된다.In particular, since edible argan oil is mixed in the seasoning liquid, it is effective in improving digestion and skin. Purcellaran enhances diffusion according to the activation of sodium glutamate, and grapeseed oil maintains the viscosity of the seasoning liquid stably, Trehalose increases the hydrolysis power upon contact with glutinous rice paste, thereby preventing surface carbonization during the frying process.
또한, 절단 성형단계(ST 6)에서는 고온으로 달궈진 석쇠를 이용하여 닭 껍질을 가압함으로써 찹쌀풀이 닭 껍질 표면에 보다 밀착이 이루어지게 됨과 함께 조미액의 침투력이 증대될 수 있는 이점을 나타낸다.In addition, in the cutting and molding step (ST 6), by pressing the chicken skin using a grill heated at a high temperature, the glutinous rice paste is more closely adhered to the surface of the chicken skin and the penetration of the seasoning solution can be increased.
한편, 본 발명의 또 다른 실시 예로는 찹쌀풀 제조단계(ST 3)에서는 닭 튀김 표면 밀착력을 강화시킴과 함께 보존성 향상을 위한 글루타민, 아스코르브산 산화효소, 플라보놀 및 해초분말 성분이 추가로 첨가된다. 즉, 이때 찹쌀풀은 찹쌀가루, 50~70중량%, 물 20~30중량%, 소금 1~5중량%, 글루타민 1~5중량%, 아스코르브산 산화효소 1~5중량%, 플라보놀 1~3중량%, 해초분말 1~2중량%의 비율로 혼합이 이루어짐이 바람직하다.On the other hand, in another embodiment of the present invention, glutamine, ascorbic acid oxidase, flavonol and seaweed powder components are additionally added to enhance the surface adhesion of fried chicken and improve preservation in the glutinous rice paste manufacturing step (ST 3). . That is, at this time, glutinous rice paste is glutinous rice flour, 50-70 wt%, water 20-30 wt%, salt 1-5 wt%, glutamine 1-5 wt%, ascorbic acid oxidase 1-5 wt%,
이와 같은 성분 혼합을 통해 제조된 찹쌀풀은, 단백질 성분의 글루타민이 혼합됨으로써 건조단계에서 산화에 따른 변색 발생이 방지되고, 아스코르브산 산화효소는 찹쌀가루의 활성화를 위한 촉매 기능을 수행하며, 플라보놀 및 해초분말은 점착력 증가에 따른 닭 튀김 표면과의 결합력 및 밀착력이 강화되어 후라잉 과정에서 찹쌀풀이 떨어져 나가는 현상이 방지될 수 있게 된다.In the glutinous rice paste produced by mixing such ingredients, glutamine, a protein component, is mixed to prevent discoloration due to oxidation in the drying step, and ascorbic acid oxidase performs a catalytic function for the activation of glutinous rice flour, and flavonol And seaweed powder can be prevented from falling off during the frying process by strengthening the bonding and adhesion with the fried chicken surface according to the increase in adhesive strength.
그리고 상기에서 본 발명의 특정한 실시 예가 설명 및 도시되었지만 본 발명의 닭 껍질 부각 조리과정이 당업자에 의해 다양하게 변형되어 실시될 수 있음은 자명한 일이다. And although specific embodiments of the present invention have been described and illustrated above, it is obvious that the chicken skin relief cooking process of the present invention can be variously modified and practiced by those skilled in the art.
예를 들면, 상기 실시 예에서의 조리 과정에서 식감을 위해 견과류 또는 조미료 등이 추가로 첨가될 수 있게 된다.For example, in the cooking process in the above embodiment, nuts or seasonings may be additionally added for texture.
따라서 이와 같은 변형된 실시 예들은 본 발명의 기술적 사상이나 범위로부터 개별적으로 이해되어져서는 안되며, 이와 같은 변형된 실시 예들은 본 발명의 첨부된 특허청구범위 내에 포함된다 해야 할 것이다.Accordingly, such modified embodiments should not be individually understood from the spirit or scope of the present invention, and such modified embodiments should be included within the appended claims of the present invention.
Claims (5)
상기 분리된 닭 껍질을 세척 후 가열이 이루어지는 고온수에서 3분 동안 삶아주는 증자단계와;(ST 2)
찹쌀가루와 물이 일정 비율로 혼합됨과 함께 소금이 추가로 첨가하여 찹쌀풀을 제조하는 찹쌀풀 제조단계와;(ST 3)
상기 삶아진 닭 껍질 표면에 찹쌀풀을 도포하는 찹쌀풀 도포단계와;(ST 4)
상기 찹쌀풀이 도포된 닭 껍질을 건조시키는 건조단계와;(ST 5)
상기 건조가 이루어진 닭 껍질을 고온에서 후라잉을 실시하는 튀김단계;(ST 7)를 포함하는 것을 특징으로 하는 닭 껍질을 이용한 부각 조리방법.Chicken skin separation step of separating the chicken skin from the trimmed chicken; (ST 1)
A steaming step of washing the separated chicken skins and then boiling them in hot water for 3 minutes; (ST 2)
A glutinous rice paste manufacturing step in which glutinous rice flour and water are mixed in a certain ratio and salt is additionally added to prepare glutinous rice paste; (ST 3)
A glutinous rice paste application step of applying glutinous rice paste to the surface of the boiled chicken skin; (ST 4)
A drying step of drying the chicken skin coated with glutinous rice paste; (ST 5)
A deep-frying step of frying the dried chicken skin at a high temperature; (ST 7).
상기 건조단계(ST 5)는 50℃에서 24시간 건조가 이루어지며, 건조단계(ST 5) 후에는 닭 껍질을 취식이 용이하도록 적당한 크기 및 형상으로 절단 및 성형하는 절단 성형단계(ST 6)를 거친 후 튀김단계(ST 7)가 실시되고, 상기 튀김단계(ST 7)에서는 170℃에서 30초간 튀김작업이 이루어지는 것을 특징으로 하는 닭 껍질을 이용한 부각 조리방법.The method according to claim 1,
The drying step (ST 5) is dried at 50 ° C. for 24 hours, and after the drying step (ST 5), a cutting and molding step (ST 6) of cutting and molding the chicken skin into an appropriate size and shape for easy consumption After roughing, a frying step (ST 7) is performed, and in the frying step (ST 7), a frying method using a chicken skin, characterized in that the frying operation is performed at 170° C. for 30 seconds.
상기 증자단계(ST 2)에서는 가열된 물에 간장, 월계수잎, 통후추가 첨가 후 닭 껍질을 투입하여 3분 동안 삶아주어서 잡내 및 기름기 제거가 이루어지는 것을 특징으로 하는 닭 껍질을 이용한 부각 조리방법.The method according to claim 1,
In the steaming step (ST 2), after adding soy sauce, bay leaf, and whole pepper to the heated water, the chicken skin is added and boiled for 3 minutes to remove the odor and grease.
상기 찹살풀 도포단계(ST 4)에서는 찹쌀풀 표면에 조미액 코팅층을 형성시키기 위한 조미액 분사단계(ST 4-1)이 추가로 실시되되, 상기 분사가 이루어지는 조미액은 정제수, 글루탐산 나트륨, 아르간오일, 퍼셀라란, 포도씨유, 트레할로스의 혼합 조성을 이루고, 상기 절단 성형단계(ST 6)에서는 고온으로 달궈진 석쇠 사이에 닭 껍질을 넣고 가압하여 닭 껍질이 펼쳐진 상태로 성형이 이루어짐과 함과 함께 조미액이 닭 껍질 내부로 침투될 수 있게 됨을 특징으로 하는 닭 껍질을 이용한 부각 조리방법.3. The method according to claim 2,
In the glutinous rice application step (ST 4), a seasoning liquid spraying step (ST 4-1) for forming a seasoning liquid coating layer on the surface of the glutinous rice paste is additionally performed, but the sprayed seasoning liquid is purified water, sodium glutamate, argan oil, Purcell A mixed composition of laran, grapeseed oil, and trehalose is formed, and in the cutting and molding step (ST 6), a chicken skin is put between the grills heated to a high temperature and pressurized to form the chicken skin in an unfolded state, and the seasoning solution is added to the chicken skin A cooking method using chicken skin, characterized in that it can penetrate into the inside.
상기 찹쌀풀 제조단계(ST 3)에서는 닭 튀김 표면 밀착력을 강화시킴과 함께 찹쌀풀의 보존성 향상을 위한 글루타민, 아스코르브산 산화효소, 플라보놀 및 해초분말 성분이 추가로 첨가된 것을 특징으로 하는 닭 껍질을 이용한 부각 조리방법.5. The method according to claim 1 or 4,
In the glutinous rice paste manufacturing step (ST 3), glutamine, ascorbic acid oxidase, flavonol and seaweed powder components are additionally added to enhance the adhesion to the surface of fried chicken and improve the preservation of glutinous rice paste. How to cook with ribs.
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| KR20060073901A (en) | 2006-05-18 | 2006-06-29 | 허재혁 | Method for cooking chicken with chicken peel exclusion |
| KR100898633B1 (en) | 2007-08-17 | 2009-05-21 | 이지호 | Chicken wing cooking method |
| KR101432180B1 (en) | 2012-09-14 | 2014-08-22 | (주)혜인식품 | A garlic chicken cooking method |
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| KR20060073901A (en) | 2006-05-18 | 2006-06-29 | 허재혁 | Method for cooking chicken with chicken peel exclusion |
| KR100898633B1 (en) | 2007-08-17 | 2009-05-21 | 이지호 | Chicken wing cooking method |
| KR101432180B1 (en) | 2012-09-14 | 2014-08-22 | (주)혜인식품 | A garlic chicken cooking method |
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