KR20220144720A - Method for steaming chicken - Google Patents

Method for steaming chicken Download PDF

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KR20220144720A
KR20220144720A KR1020210051394A KR20210051394A KR20220144720A KR 20220144720 A KR20220144720 A KR 20220144720A KR 1020210051394 A KR1020210051394 A KR 1020210051394A KR 20210051394 A KR20210051394 A KR 20210051394A KR 20220144720 A KR20220144720 A KR 20220144720A
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chicken
radish
weight
parts
aging
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KR1020210051394A
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Korean (ko)
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이기영
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주식회사 기영푸드
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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
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention relates to a method for preparing braised chicken using dried radish. The method for preparing braised chicken using dried radish, according to the present invention, comprises: a preparation step (S100); an aging step (S200); and a cooking step (S300). Therefore, the present invention can maintain or increase the health of a consumer by enhancing the taste of the braised chicken with a seasoning sauce in the aging step.

Description

무청을 활용한 찜닭 제조방법{Method for steaming chicken}How to make steamed chicken using radish {Method for steaming chicken}

닭고기의 성분은 쇠고기보다 단백질이 많아 100 g 중 207 g이고, 지방질은 48 g이며, 126 kcal의 열량을 내는데, 비타민 B2가 특히 많다.Chicken has more protein than beef, 207 g out of 100 g, fat 48 g, and 126 kcal of calories, especially vitamin B2.

또한 닭고기는 칼슘 4 mg, 인 302 mg, 비타민 A 40 IU, 비타민 B1 009 mg, 비타민 B2 015 mg 등을 함유하며, 닭고기가 맛있는 것은 글루탐산(酸)이 있기 때문이며, 여기에 여러 가지 아미노산과 핵산맛 성분이 들어 있어 강하면서도 산뜻한 맛을 내어 닭고기는 수육에 비해 연하고 맛과 풍미가 담백하며 조리하기 쉽고 영양가도In addition, chicken contains 4 mg of calcium, 302 mg of phosphorus, 40 IU of vitamin A, 009 mg of vitamin B1, 015 mg of vitamin B2, etc. The delicious chicken is because glutamic acid contains various amino acids and nucleic acids. It contains ingredients that give it a strong yet refreshing taste, so chicken is softer than beef meat, has a light taste and flavor, is easy to cook and has nutritional value.

높아 전 세계적으로 폭넓게 요리에 사용되는 육류 중 하나이다.It is one of the most widely used meats in cooking worldwide.

이러한 닭고기를 이용한 음식으로는 보통 튀김옷을 입혀 기름에 튀기는 후라이드와 기름에 튀겨진 후라이드에 각종 양념을 입혀 취식하거나 삶은 닭고기에 온갖 채소와 양념을 섞어 졸인 찜닭이 있다.Foods using such chicken include fried chicken, which is usually coated in a batter and deep-fried in oil, and fried chicken fried in oil, coated with various seasonings, or boiled chicken cooked with all kinds of vegetables and seasonings.

상기 찜닭은 닭고기를 주재료로 사용함에 따라 기름에 튀기지 않는 음식이라 해도 닭고기를 이용한 음식이므로 고지방과 고단백질로 이루어져 있어 지방이 높아 고칼로리 음식으로 취급되어지고 있다.The steamed chicken is a food that uses chicken even if it is not fried in oil as it uses chicken as a main ingredient, so it is made up of high fat and high protein, so it is treated as a high-calorie food because of its high fat.

최근에는 현대인들의 식성이 서구화됨으로서 건강에 좋은 웰빙음식을 선호함에 따라 고칼로리 음식이라는 이유로 건강을 해치는 식품이라는 선입견이 고착되는 경향이 있어 왔으며, 또한 영양학적으로도 단백질과 지방에 대한 영양소가 지나치게 높아 편식할 경우 영양학적 불균형을 초래할 우려가 높았다.Recently, as modern people's eating habits have become westernized, they prefer healthy and well-being food, and there has been a tendency to have a preconceived notion that it is a food that harms health because it is a high-calorie food. Also, nutritionally, the nutrients for protein and fat are too high. There was a high risk of causing nutritional imbalance in the case of an unbalanced diet.

따라서 영양학적으로 균형을 이루면서도 건강에 도움이 되는 찜닭의 제조기술에 대한 개발이 절실히 요구되고 있는 실정이다.Therefore, there is an urgent need to develop a manufacturing technology for steamed chicken that is nutritionally balanced and beneficial to health.

본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 찜닭의 주원료가 되는 닭고기에 시즈닝을 입혀 닭고기 자체로 식미를 향상시키면서도 무청을 첨가하여 찜닭의 주원료인 닭고기와 무청을 같이 섭취할 수 있어 영양학적으로 우수한 무청을 이용한 찜닭 제조방법을 제공하는 데 그 목적이 있다.The present invention has been devised to solve the problems of the prior art as described above, and by applying seasoning to the chicken, which is the main ingredient of steamed chicken, while improving the taste of the chicken itself, adding radish to the chicken, the main ingredient of steamed chicken, can be consumed together. An object of the present invention is to provide a method for manufacturing steamed chicken using radish which is nutritionally excellent.

전술한 바와 같이 본 발명에 따르면, 영양학적으로 우수하여 인체에 유익한 무청의 섭취를 도모하면서도 숙성단에서 양념소스에 의해 찜닭의 식미를 돋울 수 있도록 하여 식자의 건강을 유지 또는 증대할 수 있는 효과가 있다.As described above, according to the present invention, while promoting the intake of radish, which is nutritionally excellent and beneficial to the human body, the seasoning sauce enhances the flavor of steamed chicken in the aged stage, thereby maintaining or increasing the health of the literate. have.

또한 준비단계에서 1차적으로 시즈닝으로 인하여 닭고기를 조미하고 숙성단계에서 양념소스를 이용하여 닭고기를 숙성시킴으로서 찜닭의 맛을 향상시킬 수 있는 효과가 있다.In addition, there is an effect of improving the taste of steamed chicken by seasoning the chicken primarily due to seasoning in the preparation stage and aging the chicken using seasoning sauce in the maturation stage.

또한 수분함량이 5% ~ 8%로 유지되는 무청을 사용함으로서 무청 고유의 맛이나 색감이 그대로 유지되면서 무청의 부서짐이나 손상이 방지할 수 있게 되어 양질의 무청을 이용하여 찜닭을 제조함으로서 찜닭의 맛을 향상시킬 수 있는 효과가 있다.In addition, by using radish, which has a moisture content of 5% to 8%, the original taste and color of radish can be maintained as it is, and it is possible to prevent breakage or damage of radish. has the effect of improving

이하 본 발명의 바람직한 실시예를 첨부한 도면에 의거하여 더욱 상세하게 설명한다.Hereinafter, a preferred embodiment of the present invention will be described in more detail based on the accompanying drawings.

도 1은 도 1, 2는 본 발명에 따른 무청을 이용한 찜닭 제조방법을 나타내는 순서도로서, 여기서 본 발명에 따른 무청을 이용한 찜닭 제조방법은 도 1, 2에 도시된 바와 같이 준비단계(S100), 숙성단계(S200), 조리단계(S300) 및 포장단계(S400)가 순차적으로 수행되어 이루어진다.1 and 2 are flowcharts showing a method for manufacturing steamed chicken using radish according to the present invention, wherein the method for manufacturing steamed chicken using radish according to the present invention is prepared in steps S100, as shown in FIGS. 1 and 2; The aging step (S200), the cooking step (S300) and the packaging step (S400) are sequentially performed.

준비단계(S100)는 닭의 털과 내장을 제거한 후 부위별로 잘라내어 본 발명의 주원료가 되는 닭고기를 준비하고,가을철에 수확되어 상품성이 우수한 싱싱한 상태의 선별된 무청을 흐르는 물에 세척한 다음 100℃ 내외의 끓는물에 넣어 삶은 후 1㎝ ~ 5㎝의 길이로 절단하는 단계이다.In the preparation step (S100), after removing the hair and intestines of the chicken, cut it for each part to prepare the chicken, which is the main raw material of the present invention, and wash the selected radish that is harvested in the fall and in a fresh state with excellent marketability in running water, and then washed at 100 ° C. It is a step of boiling the inside and outside of boiling water and then cutting it into lengths of 1 cm to 5 cm.

상기 무청은 무의 잎과 줄기로서 칼슘, 철분, 비타민 A와 C, 식이섬유를 풍부하게 함유하고 있고, 최근의 연구에 따르면 비만, 변비의 치료에 유용하고 위장에도 좋은 효험이 있는 것으로 보고되고 있다.The radish is a leaf and stem of radish and contains abundant calcium, iron, vitamins A and C, and dietary fiber, and according to recent studies, it is reported that it is useful for the treatment of obesity and constipation and has a good effect on the stomach. .

숙성단계(S200)는 정제수, 국내산 고추가루, 배트남산 고추가루, 물엿, 생강, 마늘, 후추, 대파가 혼합되어 이루어지는 양념소스에 상기 준비단계(S100)에서 준비된 닭고기 및 무청과 더불어 찹쌀가루를 0 ~ 15℃의 온도에서 3 ~ 5시간 가량 재워 숙성하는 단계이다.The aging step (S200) is a seasoning sauce made by mixing purified water, domestic red pepper powder, Vietnamese red pepper powder, starch syrup, ginger, garlic, pepper, and green onion, along with chicken and radish prepared in the preparation step (S100). This is the stage of aging by marinating for 3 to 5 hours at a temperature of ~15℃.

조리단계(S300)는 상기 숙성단계(S200)를 거친 닭고기, 무청, 양념소스를 함께 조리하는 단계로서 닭고기,무청, 양념소스를 용기에 넣고 가열함으로서 완성되는 것이다.The cooking step (S300) is a step of cooking together the chicken, radish and seasoning sauce that have undergone the aging step (S200), and is completed by heating the chicken, radish, and seasoning sauce into a container.

한편, 본 발명은 즉석식품으로 활용하기 위해 조리단계(S300)를 대체하여 숙성단계(S200)를 거친 닭고기, 무청,양념소스를 포장재에 밀봉 포장한 후 냉동상태로 보관하는 포장단계(S400)가 더 구성되어 본 발명을 제품화하여 판매할 수도 있도록 한다.On the other hand, the present invention replaces the cooking step (S300) for use as instant food, and the packaging step (S400) of sealing the chicken, radish, and seasoning sauce that has undergone the aging step (S200) in a packaging material and then storing it in a frozen state. It is further configured so that the present invention can be commercialized and sold.

즉, 상기의 단계에 의해 영양학적으로 우수하여 인체에 유익한 무청의 섭취를 도모하면서도 숙성단계(S200)에서 양념소스에 의해 찜닭의 식미를 돋울 수 있도록 하여 식자의 건강을 유지 또는 증대할 수 있는 효과를 가지게 되는 것이다.That is, the effect of maintaining or increasing the health of the literate by allowing the seasoning sauce to enhance the flavor of the steamed chicken in the aging step (S200) while promoting the intake of radish which is nutritionally excellent and beneficial to the human body by the above steps. will have

여기서 준비단계(S100) 및 숙성단계(S200)를 거쳐 이루어지는 본 발명은 닭고기 64 ~ 69중량%, 무청 18 ~ 22중량%, 양념소스 115 ~ 155중량%, 찹쌀가루 05중량%로 이루어지는 것이 바람직하다.Here, the present invention, which is made through the preparation step (S100) and the aging step (S200), is preferably made of 64 to 69% by weight of chicken, 18 to 22% by weight of radish, 115 to 155% by weight of seasoning sauce, and 05% by weight of glutinous rice flour. .

또한 상기 양념소스는, 양념소스 100중량부를 기준으로 정제수 40중량부, 국내산 고추가루15중량부, 배트남산 고추가루15중량부, 물엿15중량부, 생강2중량부, 마늘5중량부, 후추2중량부, 대파6중량부로 혼합하는 것이 바람직하다.In addition, the seasoning sauce is, based on 100 parts by weight of the seasoning sauce, 40 parts by weight of purified water, 15 parts by weight of domestic red pepper powder, 15 parts by weight of Vietnamese red pepper powder, 15 parts by weight of starch syrup, 2 parts by weight of ginger, 5 parts by weight of garlic, and 2 parts by weight of pepper. It is preferable to mix in parts by weight and 6 parts by weight of green onion.

한편, 상기 준비단계(S100)는 닭고기 100중량부를 기준으로 분쇄된 마늘, 분쇄된 양파, 생강가루, 정백당, 후추가루, 천일염이 혼합된 시즈닝 5중량부를 침지시켜 시즈닝으로 하여금 1차적으로 닭고기의 간을 맞추어 식미를돋울 수 있도록 하였다.On the other hand, in the preparation step (S100), based on 100 parts by weight of the chicken, 5 parts by weight of the seasoning mixed with crushed garlic, crushed onion, ginger powder, refined sugar, black pepper powder, and sea salt is immersed to make seasoning primarily the liver of the chicken. It was adjusted to enhance the taste.

상기와 같이 준비단계(S100)에서 1차적으로 시즈닝으로 인하여 닭고기를 조미하고 숙성단계(S200)에서 양념소스를 이용하여 닭고기를 숙성시킴으로서 찜닭의 맛을 향상시킬 수 있는 효과를 가지게 되는 것이다.As described above, by seasoning the chicken primarily due to seasoning in the preparation step (S100) and aging the chicken using a seasoning sauce in the aging step (S200), it is possible to improve the taste of steamed chicken.

여기서 상기 준비단계(S100)에서 끓는 물에 넣어 삶은 무청에 대한 수분함량을 5% ~ 8%로 유지되도록 건조하는것이 포함되며, 상기 무청의 수분함량을 5% ~ 8%로 유지하는 것은 상기의 수분함량 범위로 한정됨으로서 무청 고유의 맛이나 색감이 그대로 유지되면서 무청의 부서짐이나 손상이 방지할 수 있게 되어 양질의 무청을 제공할 수 있게 된다.Here, in the preparation step (S100), it includes drying so that the moisture content of the boiled radish in boiling water is maintained at 5% to 8%, and maintaining the moisture content of the radish at 5% to 8% is as described above. As it is limited to the moisture content range, it is possible to prevent breakage or damage of radish while maintaining the original taste and color of radish, thereby providing high-quality radish.

이상에서 살펴본 바와 같이 본 발명은 수많은 실험을 거쳐 완성되었으나, 이하에서는 당업자가 용이하게 이해하고 실시할 수 있을 정도의 바람직한 실시예를 통하여 본 발명을 설명한다.As described above, the present invention has been completed through numerous experiments. Hereinafter, the present invention will be described with reference to preferred embodiments that can be easily understood and practiced by those skilled in the art.

닭고기 100중량부를 기준으로 분쇄된 마늘, 분쇄된 양파, 생강가루, 정백당, 후추가루, 천일염이 혼합된 시즈닝 5중량부를 침지된 닭고기, 수분함량이 5% ~ 8%로 유지되는 무청, 양념소스 100중량부를 기준으로 정제수 40중량부, 국내산 고추가루 15중량부, 배트남산 고추가루 15중량부, 물엿 15중량부, 생강 2중량부, 마늘 5중량부, 후추 2중량부, 대파 6중량부로 혼합되는 양념소스, 찹쌀가루를 각각 준비한 후 상기 양념소스에 닭고기, 무청, 찹쌀가루를 0 ~ 15℃의 온도에서 3 ~ 5시간 가량 재워 숙성한다.Based on 100 parts by weight of chicken, 5 parts by weight of a seasoning mixture of crushed garlic, crushed onion, ginger powder, refined sugar, black pepper powder, and sea salt is soaked chicken, water content of 5% to 8%, radish sauce 100 Based on parts by weight, 40 parts by weight of purified water, 15 parts by weight of domestic red pepper powder, 15 parts by weight of Vietnamese red pepper powder, 15 parts by weight of starch syrup, 2 parts by weight of ginger, 5 parts by weight of garlic, 2 parts by weight of pepper, and 6 parts by weight of green onion. Prepare the seasoning sauce and glutinous rice flour, respectively, and marinate the chicken, radish, and glutinous rice flour in the seasoning sauce at a temperature of 0 to 15℃ for 3 to 5 hours to ripen.

상기 숙성을 거친닭고기, 무청, 양념소스를 용기에 넣어 10분 간 가열하여 끊은 후 마무리한다.Put the aged chicken, radish and seasoning sauce in a container and heat it for 10 minutes to finish.

Claims (1)

닭의 털과 내장을 제거한 후 부위별로 잘라내어 닭고기를 준비하고, 선별된 무청을 흐르는 물에 세척한 다음 끓는 물에 넣어 삶은 후 1㎝ ~ 5㎝의 길이로 절단하는 준비단계(S100);정제수, 국내산 고추가루, 배트남산 고추가루, 물엿, 생강, 마늘, 후추, 대파가 혼합되어 이루어지는 양념소스에 준비단계(S100)에서 준비된 닭고기 및 무청과 더불어 찹쌀가루를 0 ~ 15℃의 온도에서 3 ~ 5시간 가량 재워숙성하는 숙성단계(S200);상기 숙성단계(S200)를 거친 닭고기, 무청, 양념소스를 함께 조리하는 조리단계(S300);를 포함함을 특징으로 하는 무청을 이용한 찜닭 제조방법.After removing the chicken's hair and intestines, cut it by part to prepare the chicken, wash the selected radish in running water, boil it in boiling water, and then cut it into lengths of 1 cm to 5 cm (S100); purified water, In a seasoning sauce made of a mixture of domestic red pepper powder, Vietnamese red pepper powder, starch syrup, ginger, garlic, pepper, and green onion, add glutinous rice powder along with chicken and radish prepared in the preparation step (S100) to 3 ~ 5 at a temperature of 0 ~ 15℃. Aging step (S200) of marinating and aging for about an hour; Cooking step (S300) of cooking the chicken, radish, and seasoning sauce that have passed through the aging step (S200) together;
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