KR20220121085A - A method for cooking the chicken - Google Patents

A method for cooking the chicken Download PDF

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KR20220121085A
KR20220121085A KR1020210025083A KR20210025083A KR20220121085A KR 20220121085 A KR20220121085 A KR 20220121085A KR 1020210025083 A KR1020210025083 A KR 1020210025083A KR 20210025083 A KR20210025083 A KR 20210025083A KR 20220121085 A KR20220121085 A KR 20220121085A
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chicken
kimchi
previous step
cooking
sauce
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KR1020210025083A
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Korean (ko)
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김영진
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주식회사 판에프앤비
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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
    • A23L13/55—Treatment of original pieces or parts
    • A23L13/57—Coating with a layer or stuffing
    • 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
    • A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • 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
    • A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • 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
    • 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
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a method of cooking kimchi chicken which can maintain crispness for a long time by preventing chicken from getting soggy while enhancing flavor by mixing crispy fried chicken with a refreshing and spicy kimchi sauce. The method of cooking kimchi chicken according to the present invention comprises the steps of: 1) coating a surface of the chicken with chicken batter; 2) coating the surface of the chicken coated with the chicken batter in the previous step, with frying powder; 3) frying the chicken prepared in the previous step; 4) removing oil from the chicken prepared in the previous step; and 5) mixing a kimchi sauce with the chicken from which oil was removed in the previous step.

Description

김치 치킨 조리 방법{A METHOD FOR COOKING THE CHICKEN}How to cook kimchi chicken

본 발명은 김치 치킨 조리방법에 관한 것으로서, 보다 상세하게는 바삭하게 튀긴 치킨에 상큼하고 매콤한 맛의 김치 소스를 혼합하여 풍미를 증진시키면서도 치킨이 눅눅해지는 것을 방지하여 장시간 바삭함을 유지할 수 있는 김치 치킨 조리방법에 관한 것이다. The present invention relates to a method for cooking kimchi chicken, and more particularly, to a method of cooking kimchi chicken that can maintain crispiness for a long time by mixing crispy fried chicken with a fresh and spicy kimchi sauce to enhance flavor while preventing the chicken from getting soggy is about

일반적으로, 닭고기는 다른 육류에 비해 칼로리가 매우 낮아 체중조절이 필요한 사람인 운동선수, 회복기 환자, 노인, 운동량이 부족한 현대인에게 가장 적합한 동물성 단백질 공급원이다. 돼지고기, 쇠고기는 물론 같은 백색육인 생선류보다 낮은 칼로리를 지니고 있다. In general, chicken is very low in calories compared to other meats, so it is the most suitable source of animal protein for athletes who need weight control, patients in recovery period, the elderly, and modern people who lack exercise. It has lower calories than pork and beef, as well as fish, which is the same white meat.

껍질을 제거한 살코기는 100~110kcal/100g에 불과해 다른 육류에 비해 월등히 낮을 뿐 아니라 일부 생선류(꽁치 165, 고등어 183)보다도 저칼로리 식품이다. 닭고기의 필수지방산은 16% 이상으로 육류 중 가장 높으며, 특히 불포화지방산 중에서 리놀렌산의 함량이 15.9%로 매우 높은데, 이는 피부의 노화방지와 건강유지로 젊은 여성들의 피부미용에 좋은 성분이다.Lean meat with the skin removed is only 100~110kcal/100g, which is much lower than other meats, and it is a lower calorie food than some fish (165 saury, 183 mackerel). The essential fatty acid of chicken is 16% or more, which is the highest among meats. In particular, the content of linolenic acid among unsaturated fatty acids is very high at 15.9%, which is good for skin beauty of young women by preventing skin aging and maintaining health.

한편, 최근 소비자들의 다양한 맛에 대한 요구가 증가함에 따라 다양한 형태의 치킨 조리방법이 개발되고 있으며, 종래 기술의 일 예로서 특허출원 제2013-133707호에서는 치즈를 이용한 치킨 조리방법에 관련된 기술이 개시된 바 있다.Meanwhile, as consumers' demands for various tastes have recently increased, various types of chicken cooking methods have been developed. there is a bar

그러나 바삭하고 고소한 풍미와 한국인 특유의 감칠맛을 극대화시킨 프리미엄 치킨의 조리 기술에 대한 개발이 미비하여 이에 대한 개발 요구가 높아지고 있다. However, there is a growing demand for the development of premium chicken cooking technology that maximizes the crispy and savory flavor and savory taste unique to Koreans.

본 발명이 해결하고자 하는 기술적 과제는 바삭하게 튀긴 치킨에 상큼하고 매콤한 맛의 김치 소스를 혼합하여 풍미를 증진시키면서도 치킨이 눅눅해지는 것을 방지하여 장시간 바삭함을 유지할 수 있는 김치 치킨 조리방법을 제공하는 것이다. The technical problem to be solved by the present invention is to provide a method for cooking kimchi chicken that can maintain crispiness for a long time by mixing crispy fried chicken with a fresh and spicy kimchi sauce to enhance flavor while preventing the chicken from getting soggy.

전술한 기술적 과제를 해결하기 위한 본 발명에 따른 김치 치킨 조리 방법은, 1) 치킨 반죽을 닭 표면에 묻히는 단계; 2) 전 단계에서 치킨 반죽이 묻은 닭 겉면에 튀김가루를 묻히는 단계; 3) 전 단계에서 준비된 닭을 튀기는 단계; 4) 전 단계에서 준비된 닭에서 기름을 제거하는 단계; 5) 전 단계에서 기름이 제거된 닭에 김치 소스를 혼합하는 단계;를 포함한다.A method for cooking kimchi chicken according to the present invention for solving the above-described technical problem includes the steps of: 1) burying chicken dough on the surface of the chicken; 2) Applying frying powder to the chicken surface coated with chicken dough in the previous step; 3) frying the chicken prepared in the previous step; 4) de-oiling the chicken prepared in the previous step; 5) mixing the kimchi sauce with the chicken from which the oil has been removed in the previous step; includes.

그리고 본 발명에서 상기 치킨 반죽은 밀가루에 쌀가루와 옥수수 가루를 첨가하여 이루어지는 것이 바람직하다.And in the present invention, the chicken dough is preferably made by adding rice flour and corn flour to wheat flour.

또한 본 발명에서 상기 5) 단계는, a) 김치 소스를 준비하는 단계; b) 전 단계에서 기름이 제거된 닭에 상기 김치 소스를 붓고 혼합하는 단계;의 소단계로 나뉘어 진행되는 것이 바람직하다. In addition, in the present invention, step 5) comprises: a) preparing a kimchi sauce; b) pouring and mixing the kimchi sauce on the chicken from which the oil has been removed in the previous step; it is preferable to proceed in sub-steps.

또한 본 발명에서 상기 김치 소스는 볶음 김치와 소스를 혼합하여 이루어지는 것이 바람직하다. In addition, in the present invention, the kimchi sauce is preferably made by mixing stir-fried kimchi and sauce.

또한 본 발명에서 상기 소스는 고추가루, 마늘, 생강을 포함하는 것이 바람직하다. In addition, in the present invention, the sauce preferably includes red pepper powder, garlic, and ginger.

본 발명의 김치 치킨 조리 방법에 의하면 바삭하게 튀긴 치킨에 상큼하고 매콤한 맛의 김치 소스를 혼합하여 풍미를 증진시키면서도 치킨이 눅눅해지는 것을 방지하여 장시간 바삭함을 유지할 수 있는 장점이 있다. According to the method of cooking kimchi chicken of the present invention, it is possible to maintain crispiness for a long time by mixing crispy fried chicken with kimchi sauce with a fresh and spicy taste while enhancing flavor while preventing the chicken from getting soggy.

도 1은 본 발명의 일 실시예에 따른 김치 치킨 조리 방법의 공정도이다. 1 is a process diagram of a method for cooking kimchi chicken according to an embodiment of the present invention.

이하에서는 첨부된 도면을 참조하여 본 발명의 구체적인 실시예를 상세하게 설명한다. Hereinafter, specific embodiments of the present invention will be described in detail with reference to the accompanying drawings.

본 실시예에 따른 김치 치킨 조리 방법은 도 1에 도시된 바와 같이, 치킨 반죽을 닭 표면에 묻히는 단계(S100)로 시작된다. 즉, 이 단계(S100)에서는 미리 준비된 치킨 반죽을 계육 표면에 골고루 묻히는 것이다. As shown in FIG. 1 , the method for cooking kimchi chicken according to this embodiment starts with a step (S100) of burying chicken dough on the surface of the chicken. That is, in this step (S100), the prepared chicken dough is evenly coated on the surface of the chicken meat.

따라서 이 단계(S100)에서는 닭의 튀김에 적합하도록 치킨 반죽을 미리 준비한다. 본 실시예에서 상기 치킨 반죽은 밀가루에 쌀가루와 옥수수 가루를 첨가하여 이루어지는 것이 바람직하며, 밀가루와 쌀가루 및 옥수수 가루 혼합 비율은 8 : 1 : 1 인 것이 바삭하고 고소한 풍미를 극대화할 수 있어서 더욱 바람직하다. Therefore, in this step (S100), the chicken dough is prepared in advance to be suitable for frying the chicken. In this embodiment, the chicken dough is preferably made by adding rice flour and corn flour to wheat flour, and it is more preferable that the mixing ratio of wheat flour, rice flour, and corn flour is 8: 1: 1 to maximize the crispy and savory flavor. .

물론 이 단계(S100)에서 튀김용 닭도 함께 미리 준비한다. 이 경우 닭은 적당한 크기로 자른 후, 특정 소스에 염지하는 과정과 12 ~ 24 시간 동안 숙성시키는 과정을 거칠 수도 있다. Of course, in this step (S100), the chicken for frying is also prepared in advance. In this case, after cutting the chicken to an appropriate size, it may go through the process of salting in a specific sauce and aging for 12 to 24 hours.

다음으로는 전 단계(S100)에서 치킨 반죽이 묻은 닭 겉면에 튀김가루를 묻히는 단계(S200)가 진행된다. 즉, 이 단계(S200)에서는 전 단계(S100)에서 튀김 반죽이 표면에 묻은 닭의 겉면에 튀김가루가 전체적으로 골고루 묻을 수 있도록 닭을 튀김 가루가 담긴 용기에 굴려준다. Next, in the previous step (S100), the step (S200) of applying the fried powder to the chicken surface coated with the chicken dough proceeds. That is, in this step (S200), the chicken is rolled in a container containing the frying powder so that the frying powder can be evenly coated on the surface of the chicken where the frying dough is applied in the previous step (S100).

다음으로는 도 1에 도시된 바와 같이, 닭을 튀기는 단계(S300)가 진행된다. 이 단계(S300)에서는 전 단계(S200)에서 치킨 반죽과 튀김가루가 피복된 닭을 미리 가열된 기름에 넣고 튀겨준다. 이때 튀김이 진행되는 기름은 170 ~ 180℃ 정도의 온도로 가열되는 것이 바람직하다. Next, as shown in Fig. 1, the step of frying the chicken (S300) proceeds. In this step (S300), the chicken coated with the chicken dough and frying powder in the previous step (S200) is put in preheated oil and fried. At this time, it is preferable that the oil being fried is heated to a temperature of about 170 ~ 180 ℃.

다음으로는 도 1에 도시된 바와 같이, 전 단계(S300)에서 튀겨진 닭에서 기름을 제거하는 단계(S400)가 진행된다. 즉, 이 단계(S400)에서는 전 단계(S300)에서 튀겨진 닭을 튀김기 상에 설치된 기름 떨이에 올려놓고 기름이 중력에 의하여 하측으로 떨어지도록 한다. Next, as shown in Figure 1, the step (S400) of removing the oil from the fried chicken in the previous step (S300) proceeds. That is, in this step (S400), the chicken fried in the previous step (S300) is placed on the oil tray installed on the fryer and the oil is allowed to fall downward by gravity.

다음으로는 전 단계(S400)에서 기름이 제거된 닭에 김치 소스를 혼합하는 단계(S500)가 진행된다. 이 단계(S500)에서는 기름이 제거된 닭을 일정한 부피의 용기에 넣고 김치 소스를 첨가하여 양자가 골고루 섞이도록 한다. Next, a step (S500) of mixing the kimchi sauce with the chicken from which the oil has been removed in the previous step (S400) proceeds. In this step (S500), the chicken from which the oil has been removed is placed in a container of a certain volume and kimchi sauce is added so that both are evenly mixed.

본 실시예에서는 이 단계(S500)를 구체적으로 김치 소스 준비 단계와 김치 소스 혼합 단계의 소단계들로 나누어 진행할 수 있다. 먼저 김치 소스 준비 단계에서는 볶음 김치와 소스를 혼합하여 김치 소스를 준비한다. 이렇게 볶음 김치를 활용하면 상큼하고 매운 감칠맛을 그대로 살리면서 수분율을 낮추고 고소한 풍미를 증대시킬 수 있는 장점이 있다. In this embodiment, this step (S500) may be specifically divided into sub-steps of a kimchi sauce preparation step and a kimchi sauce mixing step. First, in the kimchi sauce preparation stage, stir-fried kimchi and sauce are mixed to prepare kimchi sauce. The advantage of using stir-fried kimchi like this is that it can lower the moisture content and increase the savory flavor while preserving the fresh and spicy umami taste.

그리고 상기 소스는 상기 볶음 김치에 의하여 치킨의 표면에 눅눅하게 변화되는 것을 방지하는 구성요소이며, 고추가루, 마늘, 생강을 포함하는 김치 시즈닝을 첨가하여 구성되는 것이 바람직하다. And the sauce is a component that prevents the surface of the chicken from becoming soggy by the stir-fried kimchi, and is preferably configured by adding kimchi seasoning including red pepper powder, garlic, and ginger.

Claims (5)

1) 치킨 반죽을 닭 표면에 묻히는 단계;
2) 전 단계에서 치킨 반죽이 묻은 닭 겉면에 튀김가루를 묻히는 단계;
3) 전 단계에서 준비된 닭을 튀기는 단계;
4) 전 단계에서 준비된 닭에서 기름을 제거하는 단계;
5) 전 단계에서 기름이 제거된 닭에 김치 소스를 혼합하는 단계;를 포함하는 김치 치킨 조리 방법. 1) Dip the chicken dough onto the chicken surface;
2) Applying frying powder to the chicken surface coated with chicken dough in the previous step;
3) frying the chicken prepared in the previous step;
4) de-oiling the chicken prepared in the previous step;
5) mixing the kimchi sauce with the chicken from which the oil has been removed in the previous step; kimchi chicken cooking method comprising a. 제1항에 있어서, 상기 치킨 반죽은,
밀가루에 쌀가루와 옥수수 가루를 첨가하여 이루어지는 것을 특징으로 하는 김치 치킨 조리 방법. According to claim 1, wherein the chicken dough,
A method of cooking kimchi chicken, characterized in that it is made by adding rice flour and corn flour to wheat flour. 제1항에 있어서, 상기 5) 단계는,
a) 김치 소스를 준비하는 단계;
b) 전 단계에서 기름이 제거된 닭에 상기 김치 소스를 붓고 혼합하는 단계;의 소단계로 나뉘어 진행되는 것을 특징으로 하는 김치 치킨 조리 방법. According to claim 1, wherein step 5),
a) preparing kimchi sauce;
b) pouring and mixing the kimchi sauce on the chicken from which the oil has been removed in the previous step; a method for cooking kimchi chicken, characterized in that it is divided into sub-steps. 제3항에 있어서, 상기 김치 소스는,
볶음 김치와 소스를 혼합하여 이루어지는 것을 특징으로 하는 김치 치킨 조리 방법. The method of claim 3, wherein the kimchi sauce,
A method of cooking kimchi chicken, characterized in that it is made by mixing stir-fried kimchi and sauce. 제4항에 있어서, 상기 소스는,
고추가루, 마늘, 생강을 포함하는 것을 특징으로 하는 김치 치킨 조리 방법.5. The method of claim 4, wherein the source,
A method of cooking kimchi chicken comprising red pepper powder, garlic, and ginger.
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