KR20220164898A - Fried chicken skin food and manufacturing method for the same - Google Patents
Fried chicken skin food and manufacturing method for the same Download PDFInfo
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- KR20220164898A KR20220164898A KR1020210073223A KR20210073223A KR20220164898A KR 20220164898 A KR20220164898 A KR 20220164898A KR 1020210073223 A KR1020210073223 A KR 1020210073223A KR 20210073223 A KR20210073223 A KR 20210073223A KR 20220164898 A KR20220164898 A KR 20220164898A
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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- 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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
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- 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
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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
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- A—HUMAN NECESSITIES
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- Health & Medical Sciences (AREA)
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Abstract
Description
본 발명은 닭껍질 요리 및 그 제조방법에 관한 것으로서, 더욱 상세하게는 소비자들의 다양한 기호나 니즈를 충족할 수 있도록 새로운 레시피의 닭껍질 요리 및 그 제조방법에 관한 것이다. The present invention relates to a chicken skin dish and a manufacturing method thereof, and more particularly, to a chicken skin dish of a new recipe and a manufacturing method thereof to satisfy various tastes and needs of consumers.
보다 구체적으로, 닭껍질을 구워서 건조하는 전처리를 함으로써 물컹한 느낌의 닭껍질 요리에 젤리 같은 쫄깃한 식감을 제공할 수 있는 새로운 레시피의 닭껍질 요리 및 그 제조방법에 관한 것이다. More specifically, it relates to a chicken skin dish of a new recipe and a manufacturing method that can provide a jelly-like chewy texture to a soft chicken skin dish by performing a pretreatment of roasting and drying the chicken skin.
닭은 지구상에서 가장 많이 사육되고 도축되는 가축이며, 동시에 서민층도 쉽게 접할 수 있는 육류이다. 이러한 닭을 조리하는 방법은 물에 넣고 삶아 먹거나, 기름에 튀겨 먹는 방법이 대표적이다. 보편적으로 닭에서 먹는 부위는 살코기 부분이나, 경우에 따라 발, 모래집 등을 특수 부위 요리로 조리해 먹기도 한다.Chicken is the most raised and slaughtered livestock on the planet, and at the same time, it is a meat that is easily accessible to the common people. Representative ways to cook such chickens include boiling them in water or frying them in oil. In general, the parts eaten from chicken are lean parts, but in some cases, feet and sandboxes are cooked and eaten as special parts.
일반적으로 닭고기는 단백질과 지방이 풍부하고 쇠고기, 돼지고기 등의 수육류에 비해 가격이 저렴하기 때문에 대중적으로 가장 많이 취식되는 육류의 하나로서 다양항 조리법이 개발되어 반찬은 물론 영양식, 간식, 술안주 등으로 어린이를 비롯한 남녀 노년층에 이르는 다향한 계층의 사람들의 입맛을 충족시키고 있다. In general, chicken is one of the most popular meats because it is rich in protein and fat and is cheaper than meat such as beef and pork. It satisfies the tastes of people of various classes, from children to men and women and the elderly.
그러나, 닭고기에는 일반적인 육류와 마찬가지로 동물성 지방인 콜레스테롤이 다량 함유되어 있어 성인병과 관련하여 취식을 꺼리는 사람들이 있으며, 치킨요리에서 가장 별미로 꼽히는 닭고기의 껍질 부분은 특히 콜레스테롤의 함량이 많은 것으로 알려져 있다.However, chicken contains a large amount of cholesterol, an animal fat, like general meat, so there are people who are reluctant to eat it in relation to adult diseases, and the chicken skin, which is considered the most delicacy in chicken dishes, is known to have a particularly high cholesterol content.
실제로 닭껍질은 흔히 알려져 있는 것처럼 지방과 콜레스테롤이 많이 함유되어 있기는 하지만 그 종류가 성인병의 원흉이 되는 포화지방산과 LDL 콜레스테롤이 아니고 오히려 몸에 좋은 불포화지방산과 HDL 콜레스테롤이 더 많이 포함되어 있다.In fact, chicken skin contains a lot of fat and cholesterol, as is commonly known, but it contains more unsaturated fatty acids and HDL cholesterol, which are good for the body, rather than saturated fatty acids and LDL cholesterol, which are the main causes of adult diseases.
우리가 흔히 먹는 삼겹살과 비교해 보면, 1회 제공량을 100g으로 본다면 닭 껍질의 포화지방산은 91g으로 삼겹살의 19g에 비해 절반도 안되며, 전체 지방산에 대한 불포화지방산의 비율도 닭 껍질은 70%로 삼겹살의 62% 보다 많아 닭껍질에 건강에 좋은 기름이 많다고 볼 수 있다. Compared to samgyeopsal, which we commonly eat, if one serving is 100g, the saturated fatty acid in chicken skin is 91g, less than half of the 19g in pork belly, and the ratio of unsaturated fatty acid to total fatty acids is 70% in chicken skin, which is It is more than 62%, so it can be seen that chicken skin has a lot of healthy oil.
또한, 닭껍질에는 나이아신, 비타민K, 불포화지방산, 콜라겐이 많이 함유되어 인체에 유익하다는 소개도 있다. In addition, there is an introduction that chicken skin is beneficial to the human body because it contains a lot of niacin, vitamin K, unsaturated fatty acids, and collagen.
이와 같은 닭껍질은 통상적으로 살코기를 먹는 요리의 조리에 같이 포함되어 함께 취식되거나 조리 전,후로 제거되는 것이 일반적이다. 따라서, 맛도 좋고 건강에도 좋은 닭껍질을 이용하여 간식이나 안주용으로 간편하게 먹을 수 있는 닭껍질 요리 방법의 개발이 요구되고 있는 실정이다.Such chicken skin is usually included in the cooking of lean meat dishes and eaten together or removed before or after cooking. Therefore, there is a demand for the development of a chicken skin cooking method that can be easily eaten for snacks or snacks using chicken skin that is good for taste and good for health.
다양한 닭껍질 요리 또는 닭꼬치에 관한 선행기술로서, 대한민국 공개특허 제10-2021-0011184호(공개일자 2021년02월01일)에는, 닭껍질 준비단계(S100), 닭껍질에 구멍을 내는 타공작업단계(S200), 타공된 닭껍질을 데치는 블랜칭단계(S200), 파우더 코팅단계(S400), 배터링(battering) 단계(S500), 튀김단계(S600)를 포함하되, 상기 닭껍질 준비단계(S100)는 닭의 복강내 지방, 목, 복강내장, 털을 제거한 후 육질로 부터 표면의 닭껍질을 분리하여 내면에 부착된 지방을 제거한 다음 깨끗히 세척하여 밀가루와 맛술에 버무려 잡내를 제거하고 다시 세척하여 물기를 제거하는 단계로 이루어지고, 상기 타공작업단계(S200)는 잡내를 제거하여 물기를 없앤 닭껍질을 침이 무수히 설치된 타공로울러를 통과시켜 닭껍질에 타공을 형성하고, 상기 블랜칭단계(S200)는 천공된 닭껍질을 뜨거운 약제물에 넣어 살짝 익히는 단계로서 약제물은 대추, 둥굴레, 약초, 한약재, 고추, 후추, 식품첨가물 등을 넣어 끓인 물이며, 닭껍질을 뜨거운 약제물에 넣어 약 20∼40초 살짝 익히면 닭껍질의 살균과 함께 내부에 약제물을 침투시키며, 상기 소맥분 코팅단계는 소맥분, 쌀가루, 전분 등을 혼합하여 만든 파우더로서 일정 크기로 세절한 닭껍질의 표면에 1차 코팅하고, 상기 배터링단계(S500)는 소맥분과 물, 그리고 달걀, 설탕 등을 혼합하여 제조한 배터에 파우더가 코팅된 닭껍질을 담궈 배터링을 하며, 상기 튀김단계(S600)는 배터링된 닭껍질을 고추기름에 넣어 170 내지 175℃의 튀김온도에서 약 8∼12분 정도 튀긴 다음 건져내어 기름을 빼 제조함을 특징으로 하는 닭껍질 후라이드 제조방법에 관한 기술이 게시되어 있고, 대한민국 등록특허 제10-2106743호(등록일자 2020년04월24일)에는, 닭껍질 요리용 닭껍질 냉동 가공육의 제조 방법에 있어서, 손질된 닭껍질 600 중량부와, 상기 닭껍질 600 중량부 대비 1000~1400 중량부의 정제수와, 상기 닭껍질 600 중량부 대비 30~50 중량부의 진간장과, 상기 닭껍질 600 중량부 대비 8~12 중량부의 꽃소금과, 상기 닭껍질 600 중량부 대비 18~24 중량부의 미원과, 상기 닭껍질 600 중량부 대비 0.4~0.6 중량부의 뉴슈가와, 상기 닭껍질 600 중량부 대비 0.2~0.4 중량부의 알커피와, 상기 닭껍질 600 중량부 대비 16~24 중량부의 생강 분말과, 상기 닭껍질 600 중량부 대비 0.2~0.4 중량부의 월계수 잎을 원료로써 준비하는 원료준비단계와; 솥에 준비된 원료 중 물을 넣고 끓을 때까지 가열한 후, 물이 가열된 솥에 상기 준비된 나머지 원료를 넣고 강불로 18~22분간 끓여내는 가열단계와; 상기 가열단계가 끝난 상태에서 중간불로 4~6 분간 교반시키면서 더 끓여내는 뜸들임단계와; 상기 뜸들임단계가 끝난 후 닭껍질만을 건져낸 후 송풍기를 이용하여 닭껍질을 급속 냉각 및 건조시켜 닭껍질 가공육을 제조하는 냉각건조단계와; 상기 닭껍질 가공육을 포장한 후 냉동고에 투입하여 냉동시키는 포장단계;를 포함하여 구성되되, 머위 잎과 딸기 잎을 각각 준비한 후, 준비된 머위 잎과 딸기 잎을 각각 건조한 후 머위 잎과 딸기 잎을 덖어낸 후, 덖은 머위 잎과 딸기 잎을 5~6 : 1의 중량비로 혼합하여 혼합물 100 중량부 기준 30~40 중량부의 소금과, 혼합물 100 중량부 기준 400~600 중량부의 물을 혼합한 다음 통기성 조건에서 30~40 일간 숙성 발효시킨 후, 고형물을 건져내고 남은 발효액을 상기 손질된 닭껍질 600 중량부 대비 0.2~0.3 중량부 준비한 후, 상기 뜸들임단계시 상기 발효액을 첨가한 후 끓여내는 것을 특징으로 하는, 닭껍질 요리용 닭껍질 가공육의 제조 방법에 관한 기술이 게시되어 있다. As a prior art related to various chicken skin dishes or chicken skewers, Korean Patent Publication No. 10-2021-0011184 (published on February 01, 2021), chicken skin preparation step (S100), punching holes in chicken skin A working step (S200), a blanching step of blanching the perforated chicken skin (S200), a powder coating step (S400), a battering step (S500), and a frying step (S600), including the chicken skin preparation step (S100) removes the chicken's intra-abdominal fat, neck, abdominal organs, and hair, separates the chicken skin on the surface from the meat, removes the fat attached to the inner surface, and then cleans it, mixes it with flour and cooking wine, removes the odor, and then again It consists of a step of washing and removing water, and the punching operation step (S200) is to form a hole in the chicken skin by passing the dried chicken skin through a perforation roller equipped with countless needles to remove the impurities, and the blanching step (S200) is a step of slightly cooking the perforated chicken skin in a hot drug, and the drug is water boiled with jujube, roundworm, medicinal herbs, herbal medicine, red pepper, pepper, food additives, etc., and put the chicken skin in hot drug When lightly cooked for about 20 to 40 seconds, the chicken skin is sterilized and the drug penetrates the inside, and the wheat flour coating step is a powder made by mixing wheat flour, rice flour, starch, etc. Coating, and the battering step (S500) is battered by dipping the powder-coated chicken skin in a batter prepared by mixing wheat flour, water, eggs, sugar, etc., and the frying step (S600) is battered A technology related to a method for manufacturing fried chicken skin, characterized by putting chicken skin in red pepper oil and frying it for about 8 to 12 minutes at a frying temperature of 170 to 175 ° C. In No. 10-2106743 (registration date April 24, 2020), in a method for manufacturing frozen chicken skin processed meat for cooking chicken skin, 600 parts by weight of trimmed chicken skin and 1000 to 1400 parts by weight of 600 parts by weight of the chicken skin parts by weight of purified water, 30 to 50 parts by weight of dark soy sauce based on 600 parts by weight of chicken skin, 8 to 12 parts by weight of flower salt based on 600 parts by weight of chicken skin, 18 to 24 parts by weight of Miwon based on 600 parts by weight of chicken skin, and 600 parts by weight of chicken skin 0.4 to 0.6 parts by weight of New Sugar, 0.2 to 0.4 parts by weight of Alcoffee compared to 600 parts by weight of the chicken skin, 16 to 24 parts by weight of ginger powder compared to 600 parts by weight of the chicken skin, and 0.2 parts by weight to 600 parts by weight of the chicken skin A raw material preparation step of preparing ~0.4 parts by weight of bay leaves as a raw material; A heating step of putting water among the prepared raw materials in a pot and heating until boiling, then putting the remaining raw materials prepared in a pot in which the water is heated and boiling them over high heat for 18 to 22 minutes; A steaming step of further boiling while stirring for 4 to 6 minutes over medium heat after the heating step is finished; A cooling and drying step of preparing chicken skin processed meat by rapidly cooling and drying the chicken skin using a blower after removing only the chicken skin after the steaming step; A packaging step of packaging the chicken skin processed meat and putting it in a freezer to freeze it; but after preparing the butterbur leaves and strawberry leaves, respectively, drying the prepared butterbur leaves and strawberry leaves, respectively, and then peeling the butterbur leaves and strawberry leaves. After harvesting, the crushed coltsfoot leaves and strawberry leaves are mixed in a weight ratio of 5 to 6: 1, and 30 to 40 parts by weight of salt based on 100 parts by weight of the mixture and 400 to 600 parts by weight of water based on 100 parts by weight of the mixture are mixed. After aging and fermentation under the conditions for 30 to 40 days, the solids are removed and the remaining fermentation broth is prepared in an amount of 0.2 to 0.3 parts by weight relative to 600 parts by weight of the trimmed chicken skin, and then the fermentation broth is added during the steaming step and then boiled. To, a technique for manufacturing chicken skin processed meat for cooking chicken skin has been posted.
또한, 대한민국 공개특허 제10-2021-0023313호(공개일자 2021년03월04일)에는, 한 마리의 닭을 세척한 후 정선되는 단계와, 정선된 한 마리의 닭을 4분체로 절단되는 단계와, 절단된 각각의 분체를 꼬챙이에 끼워 닭꼬치로 제조되는 단계와, 튀김통에 닭꼬치를 넣고 160℃ 내지 180℃ 온도로 가열하여 조리되는 단계로 이루어진 튀김용 닭꼬치 제조방법에 관한 기술이 게시되어 있고, 대한민국 등록특허 제10-1722365호(등록일자 2017년03월27일)에는, 일정한 크기로 가공한 꼬치용 닭고기를 찬물에 30~40분간 침지시키는 단계; 침지시킨 닭고기를 꺼내어 물기를 제거한 후, 우유와 우엉의 혼합물에 20~30분간 재우는 단계; 상기 혼합물에 재운 닭고기를 꺼내어 물기를 제거한 후, 상기 닭고기의 표면에 양배추즙과 올리브유를 혼합한 혼합물을 바르고 0~4℃의 온도에서 40~60분간 숙성하는 단계; 상기 숙성시킨 닭고기를 꼬챙이의 길이방향으로 꿰어 닭꼬치를 제조하는 단계; 소금, 백후추, 미림을 혼합하여 초벌 양념소스를 제조하고, 건새우 육수, 옥수수전분, 구연산, 간장, 마늘, 생강, 무화과청을 혼합하여 후벌 양념소스를 제조하는 단계; 상기 닭꼬치의 표면에 초벌 양념소스를 바르는 단계; 및 상기 초벌 양념소스를 바른 닭꼬치를 후벌 양념소스에 침지시키는 단계;를 포함하는 것을 특징으로 하는 닭꼬치 제조방법에 관한 기술이 게시되어 있다. In addition, in Republic of Korea Patent Publication No. 10-2021-0023313 (published on March 04, 2021), the step of washing and selecting one chicken, and the step of cutting the selected chicken into quarters And, the step of putting each of the cut powders on a skewer to make a chicken skewer, and the step of putting the chicken skewer in a frying pan and heating it to a temperature of 160 ° C to 180 ° C. It has been posted, and in Korean Patent Registration No. 10-1722365 (registration date March 27, 2017), immersing chicken for skewers processed to a certain size in cold water for 30 to 40 minutes; After taking out the immersed chicken and removing the water, marinating it in a mixture of milk and burdock for 20 to 30 minutes; Taking out the chicken marinated in the mixture and removing the water, applying a mixture of cabbage juice and olive oil to the surface of the chicken and aging for 40 to 60 minutes at a temperature of 0 to 4 ° C; Preparing chicken skewers by threading the aged chicken in the longitudinal direction of the skewer; Preparing a raw seasoning sauce by mixing salt, white pepper, and mirin, and mixing dried shrimp broth, corn starch, citric acid, soy sauce, garlic, ginger, and fig extract to prepare a thick seasoning sauce; Applying a raw seasoning sauce to the surface of the chicken skewers; And a step of immersing the chicken skewers coated with the first seasoning sauce in the second seasoning sauce; a technique related to a method for manufacturing chicken skewers is posted.
본 발명은 상기한 바와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 소비자들의 다양한 기호나 니즈를 충족할 수 있도록 새로운 레시피의 닭껍질 요리 및 그 제조방법을 제공하는 것을 발명의 목적으로 한다. The present invention was made to solve the problems of the prior art as described above, and an object of the invention is to provide a chicken skin dish of a new recipe and a manufacturing method thereof to meet the various tastes and needs of consumers.
보다 구체적으로, 본 발명은 닭껍질을 구워서 건조하는 전처리를 함으로써 물컹한 느낌의 닭껍질 요리에 젤리 같은 쫄깃한 식감을 제공할 수 있는 새로운 레시피의 닭껍질 요리 및 그 제조방법을 제공하는 것을 발명의 목적으로 한다.More specifically, the present invention is to provide a chicken skin dish of a new recipe and a manufacturing method that can provide a jelly-like chewy texture to a soft chicken skin dish by performing a pretreatment of roasting and drying the chicken skin. Object of the invention to be
본 발명의 해결하고자 하는 과제는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 해결하고자 하는 과제들은 아래의 기재로부터 당업자에게 명확하게 이해되어질 수 있을 것이다.The problem to be solved by the present invention is not limited to those mentioned above, and other problems to be solved that are not mentioned will be clearly understood by those skilled in the art from the following description.
상기와 목적을 달성하기 위하여 본 발명에 따른 닭껍질 요리의 제조방법은, 닭껍질 요리의 제조방법에 있어서, 닭을 손질하여 닭껍질을 준비하는 단계(S1); 상기 S1 단계에서 준비한 상기 닭껍질을 진간장, 흑설탕, 생강 및 요리당을 첨가한 물에 넣고 끓여 1차 전처리하는 단계(S2); 상기 S2 단계에서 1차 전처리한 닭껍질을 건져낸 다음 구워서 건조하여 2차 전처리하는 단계(S3); 상기 2차 전처리한 닭껍질을 식힌 다음 조미액에 침지한 후 꺼내어 구워내는 단계(S4);를 포함하는 것을 특징으로 한다. In order to achieve the above object, the method for producing a chicken skin dish according to the present invention includes preparing a chicken skin by trimming a chicken (S1); Putting the chicken skin prepared in step S1 in water to which dark soy sauce, brown sugar, ginger and cooking sugar are added and boiling it for a first pre-treatment (S2); Taking out the first pre-treated chicken skin in step S2 and then roasting and drying it to perform a second pre-treatment (S3); A step (S4) of cooling the second pre-treated chicken skin, immersing it in a seasoning liquid, and then taking it out and baking it (S4).
또한, 본 발명에 따른 닭껍질 요리의 제조방법은, 상기 S3 단계 후에, 상기 2차 전처리한 닭껍질을 식힌 다음 진공 포장하여 냉동 보관하는 단계(S3');를 더 포함하는 것을 특징으로 한다. In addition, the method for manufacturing chicken skin dish according to the present invention, after the step S3, the second pre-treated chicken skin is cooled and then vacuum-packed and stored frozen (S3 '); characterized in that it further comprises.
또한, 본 발명에 따른 닭껍질 요리의 제조방법은, 상기 S2 단계에서, 상기 물에 매운 맛 재료를 더 첨가하는 것을 특징으로 한다. In addition, the method for producing chicken skin dishes according to the present invention is characterized in that, in step S2, a spicy taste material is further added to the water.
또한, 본 발명에 따른 닭껍질 요리의 제조방법은, 상기 S4 단계에서, 상기 조미액은 데리야끼소스, 생수 및 맛술을 포함하는 것을 특징으로 한다. In addition, in the method for manufacturing chicken skin dishes according to the present invention, in step S4, the seasoning liquid is characterized in that it includes teriyaki sauce, bottled water and cooking wine.
또한, 본 발명에 따른 닭껍질 요리의 제조방법은, 상기 S3 단계에서, 160~180℃의 온도에서 7~15분 동안 구워서 열풍건조하는 것을 특징으로 한다. In addition, the method for producing chicken skin dishes according to the present invention is characterized in that in step S3, roasting for 7 to 15 minutes at a temperature of 160 to 180 ° C. and drying with hot air.
또한, 본 발명에 따른 닭껍질 요리의 제조방법은, 상기 S1 단계에서, 닭을 손질하여 준비한 상기 닭껍질을 시래기 농축액에 침지하여 0.5~1.5℃의 온도에서 3~5시간 동안 숙성하는 것을 특징으로 한다. In addition, the method for manufacturing chicken skin dish according to the present invention, in step S1, the chicken skin prepared by trimming the chicken is immersed in siraegi concentrate and aged for 3 to 5 hours at a temperature of 0.5 to 1.5 ° C. do.
한편, 본 발명에 따른 닭껍질 요리는, 닭껍질 요리에 있어서, 본 발명에 따른 닭껍질 요리의 제조방법에 의하여 제조되는 것을 특징으로 한다. On the other hand, the chicken skin dish according to the present invention is characterized in that it is produced by the method for producing chicken skin dish according to the present invention.
이상과 같은 구성의 본 발명에 따른 닭껍질 요리의 제조방법에 의하면, 소비자들의 다양한 기호나 니즈를 충족할 수 있도록 새로운 레시피의 닭껍질 요리 및 그 제조방법을 제공할 수 있다. According to the manufacturing method of chicken skin dish according to the present invention having the above configuration, it is possible to provide a chicken skin dish of a new recipe and a manufacturing method thereof to meet various tastes and needs of consumers.
보다 구체적으로, 본 발명에 따른 닭껍질 요리의 제조방법에 의하면, 닭껍질을 구워서 건조하는 전처리를 함으로써 물컹한 느낌의 닭껍질 요리에 젤리 같은 쫄깃한 식감을 제공할 수 있는 새로운 레시피의 닭껍질 요리 및 그 제조방법을 제공할 수 있다. More specifically, according to the manufacturing method of chicken skin dish according to the present invention, a new recipe chicken skin dish that can provide a jelly-like chewy texture to a soft chicken skin dish by performing a pretreatment of roasting and drying chicken skin, and Its manufacturing method can be provided.
본 발명의 효과는 이상에서 언급한 것들에 한정되지 않으며, 언급되지 아니한 다른 효과들은 아래의 기재로부터 당업자에게 명확하게 이해되어질 수 있을 것이다.The effects of the present invention are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description below.
도 1은 본 발명에 따른 닭껍질 요리의 제조방법을 개략적으로 보여주는 제조 공정도.1 is a manufacturing process diagram schematically showing a method for manufacturing a chicken skin dish according to the present invention.
이하, 후술되어 있는 내용을 참조하여 본 발명의 바람직한 실시예들을 상세히 설명한다. 그러나, 본 발명은 여기서 설명되는 실시예들에 한정되지 않고 다른 형태로 구체화될 수도 있다. 오히려, 여기서 소개되는 실시예들은 개시된 내용이 철저하고 완전해질 수 있도록 그리고 당업자에게 본 발명의 기술적 사상이 충분히 전달될 수 있도록 하기 위해 제공되어지는 것이다. 본 명세서 전체에 걸쳐서 동일한 부호들은 동일한 구성요소들을 나타낸다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the description below. However, the present invention is not limited to the embodiments described herein and may be embodied in other forms. Rather, the embodiments introduced herein are provided so that the disclosed content will be thorough and complete and the technical spirit of the present invention will be sufficiently conveyed to those skilled in the art. Like numbers indicate like elements throughout this specification.
도 1은 본 발명에 따른 닭껍질 요리의 제조방법을 개략적으로 보여주는 제조 공정도이다. 1 is a manufacturing process diagram schematically showing a method for manufacturing a chicken skin dish according to the present invention.
본 발명에 따른 닭껍질 요리의 제조방법은, 도 1에서 도시한 바와 같이, 닭껍질 요리의 제조방법에 있어서, 닭을 손질하여 닭껍질을 준비하는 단계(S1); 상기 S1 단계에서 준비한 상기 닭껍질을 진간장, 흑설탕, 생강 및 요리당을 첨가한 물에 넣고 끓여 1차 전처리하는 단계(S2); 상기 S2 단계에서 1차 전처리한 닭껍질을 건져낸 다음 구워서 건조하여 2차 전처리하는 단계(S3); 상기 2차 전처리한 닭껍질을 식힌 다음 조미액에 침지한 후 꺼내어 구워내는 단계(S4);를 포함하는 것으로 구성할 수 있다. As shown in FIG. 1, the method for producing a chicken skin dish according to the present invention includes preparing a chicken skin by trimming a chicken (S1); Putting the chicken skin prepared in step S1 in water to which dark soy sauce, brown sugar, ginger and cooking sugar are added and boiling it for a first pre-treatment (S2); Taking out the first pre-treated chicken skin in step S2 and then roasting and drying it to perform a second pre-treatment (S3); It can be configured to include; cooling the second pre-treated chicken skin, then immersing it in a seasoning liquid, and then taking it out and baking it (S4).
이하, 본 발명에 따른 닭껍질 요리의 제조방법을 도 1을 참조하여 단계별로 보다 구체적으로 설명한다. Hereinafter, the manufacturing method of the chicken skin dish according to the present invention will be described in more detail step by step with reference to FIG.
1. 닭껍질 준비 단계(S1); 1. Chicken skin preparation step (S1);
본 단계는, 닭을 손질하여 닭껍질을 준비하는 단계이다. This step is to prepare the chicken skin by trimming the chicken.
보다 구체적으로, 상기 닭껍질 준비 단계(S1)는 닭의 복강내 지방, 목, 복강내장, 털 등의 불가식부분을 제거한 후 육질로부터 표면의 닭껍질을 분리하여 내면에 부착된 지방을 제거한 다음 깨끗히 세척한 후 물기를 제거하는 것으로 구성할 수 있다. More specifically, the chicken skin preparation step (S1) removes the inedible parts such as intra-abdominal fat, neck, abdominal organs, hair, etc. of the chicken, and then separates the surface chicken skin from the meat to remove the fat attached to the inner surface, then It can be configured by rinsing clean and then removing water.
2. 1차 전처리 단계(S2);2. The first pre-processing step (S2);
본 단계는, 상기 S1 단계에서 준비한 상기 닭껍질을 진간장, 흑설탕, 생강 및 요리당을 첨가한 물에 넣고 끓여 1차 전처리하는 단계이다. In this step, the chicken skin prepared in step S1 is put into water to which dark soy sauce, brown sugar, ginger, and cooking sugar are added and boiled and subjected to primary pretreatment.
보다 구체적으로, 상기 닭껍질 100 중량부에 대하여, 상기 진간장 3~7 중량부, 흑설탕 3~7 중량부, 생강 0.5~1.5 중량부 및 요리당 2~3 중량부이고, 생수 10~20 중량부로 구성할 수 있다. More specifically, with respect to 100 parts by weight of the chicken skin, 3 to 7 parts by weight of soy sauce, 3 to 7 parts by weight of brown sugar, 0.5 to 1.5 parts by weight of ginger and 2 to 3 parts by weight per dish, and 10 to 20 parts by weight of mineral water. can do.
상기 깨끗히 세척한 닭껍질을 진간장, 흑설탕, 생강 및 요리당을 첨가한 물에 넣고 20분간 센불에 끓여 1차적으로 닭껍질 내의 기름과 노폐물을 빼내고 상기 생강의 향으로 잡내를 잡아준다. Put the cleanly washed chicken skin in water added with soy sauce, brown sugar, ginger and cooking sugar and boil over high heat for 20 minutes to first remove oil and wastes from the chicken skin and catch the smell with the ginger scent.
또한, 본 발명은 상기 물에 매운 맛 재료를 더 첨가하는 것으로 구성할 수 있다. 보다 구체적으로, 상기 매운 맛 재료로서 닭껍질 100 중량부에 대하여 청양고추 3~7 중량부 및 태양초고추가루 2~3 중량부를 더 첨가하는 것으로 구성할 수 있다. 이로써 매운 맛의 닭껍질 요리를 제공할 수 있다. In addition, the present invention may be constituted by further adding a spicy taste material to the water. More specifically, it can be configured by adding 3 to 7 parts by weight of Cheongyang pepper and 2 to 3 parts by weight of Taeyangcho red pepper powder based on 100 parts by weight of chicken skin as the spicy taste material. This makes it possible to provide spicy chicken skin dishes.
3. 2차 전처리 단계(S3);3. Secondary pre-processing step (S3);
본 단계는, 상기 S2 단계에서 1차 전처리한 닭껍질을 건져낸 다음 구워서 건조하여 2차 전처리하는 단계이다. This step is a step of taking out the first pre-treated chicken skin in step S2 and then baking and drying it to perform a second pre-treatment.
보다 구체적으로, 상기 S2 단계에서 1차 전처리한 닭껍질을 건져낸 다음 에어프라이어 또는 컨벡션 오븐(Convection Oven, 대류열을 이용한 오븐)에 넓게 펼쳐 넣고 160~180℃의 온도에서 7~15분 동안 구워서 열풍 건조하는 것으로 구성할 수 있다. More specifically, the chicken skin pretreated in step S2 is taken out and then spread widely in an air fryer or convection oven (convection oven using convection heat) and baked for 7 to 15 minutes at a temperature of 160 to 180 ° C. It can be configured by drying.
이 때, 2차적으로 기름기가 더 빠지면서 물컹한 느낌의 닭껍질이 젤리 같은 쫄깃한 식감으로 변형된다. 이는 종래 직화로 구워 수분이 날아감으로써 얻어지는 바삭한 느낌과는 다른 확연한 차이를 보인다. At this time, as the secondarily more fat is lost, the soft chicken skin is transformed into a jelly-like chewy texture. This shows a clear difference from the crispy feeling obtained by burning moisture in the conventional direct fire.
본 발명에서 상기 오븐(oven)은 밀폐된 공간에 물질을 넣고 열과 수증기를 함께 이용하여 굽거나 건조시키는 등의 작업을 할 수 있도록 설계된 기구이다. 가정용 오븐은 보통 음식을 만드는 데 이용되며, 전기식·가스식·전자식·복합식이 있다. In the present invention, the oven is a device designed to put materials in an enclosed space and bake or dry them using both heat and steam. Household ovens are usually used to make food, and there are electric, gas, electronic, and complex types.
특히 전기식 오븐은 음식물을 밀폐한 후에 전기에 의해 작동되는 세라믹 히터(Ceramic Heater), 시즈 히터(Sheathe Heater) 및 할로겐 히터(Halogen Heater) 등 다양한 히터와 고주파 발생장치 등을 이용하여 건열로 상기 음식물을 가열하는 조리기기로서, 음식물의 겉과 속을 동시에 가열하게 되어 조리 속도가 빠르고 열효율 또한 높으며, 전기를 사용함으로써 안전성이 보장되어 그 이용이 늘어나고 있는 추세이다. In particular, the electric oven heats the food with dry heat using various heaters such as ceramic heaters, sheathe heaters, and halogen heaters operated by electricity after food is sealed, and a high-frequency generator. As a cooking appliance that heats the outside and inside of food at the same time, the cooking speed is fast and the heat efficiency is high, and safety is guaranteed by using electricity, so its use is increasing.
본 발명에서 고기 원육을 오븐에서 그릴링하는 단계는 공지의 방법, 장치나 기계로 구성할 수 있고, 본 발명에서 특별히 그 방법, 장치나 기계가 한정되는 것은 아니다. In the present invention, the step of grilling raw meat in an oven can be configured with a known method, device or machine, and the method, device or machine is not particularly limited in the present invention.
4. 굽기 단계(S4); 4. Baking step (S4);
본 단계는, 상기 S2 단계에서 2차 전처리한 닭껍질을 식힌 다음 조미액에 침지한 후 꺼내어 구워내는 단계이다. This step is a step in which the chicken skin pretreated in step S2 is cooled, then immersed in a seasoning solution, and then taken out and baked.
보다 구체적으로, 상기 2차 전처리한 닭껍질을 식힌 다음 데리야끼소스, 생수 및 맛술로 이루어지는 상기 조미액에 침지한 후 꺼내어 후라이팬을 이용하여 약 2~3분 동안 약불에 구워내는 것으로 구성할 수 있다. 상기 조매액은 상기 데리야끼소스 60~80 중량부, 생수 20~40 중량부 및 맛술 40~60 중량부를 포함하는 것으로 구성할 수 있다. More specifically, the second pre-treated chicken skin is cooled, then immersed in the seasoning liquid consisting of teriyaki sauce, mineral water and cooking wine, and then taken out and roasted over low heat for about 2 to 3 minutes using a frying pan. The crude liquid may be configured to include 60 to 80 parts by weight of the teriyaki sauce, 20 to 40 parts by weight of bottled water, and 40 to 60 parts by weight of cooking wine.
본 발명에서, 상기 S3 단계 후에, 상기 2차 전처리한 닭껍질을 식힌 다음 진공 포장하여 냉동 보관하는 단계(S3');를 더 포함하는 것으로 구성할 있다. 상기 진공 포장을 개봉한 후에 해동 과정 없이 상기 조미액에 침지한 후 꺼내어 굽는 것으로 구성할 수 있다. 이와 같이 냉동 보관하여도 해동 과정 없이 바로 가열하여 조리하여도 쫄깃한 식감이 유지될 수 있다.In the present invention, after the step S3, the second pre-treated chicken skin is cooled and then vacuum-packed and stored frozen (S3 '); may be configured to further include. After opening the vacuum packaging, it may be configured to be immersed in the seasoning liquid without a thawing process, then taken out and baked. Even if it is stored frozen in this way, even if it is heated and cooked immediately without a thawing process, the chewy texture can be maintained.
또한, 본 발명에서 다른 실시예로서, 상기 S1 단계에서, 닭을 손질하여 준비한 상기 닭껍질을 시래기 농축액에 침지하여 0.5~1.5℃의 온도에서 3~5시간 동안 숙성하는 것으로 구성할 수 있다. In addition, as another embodiment of the present invention, in the step S1, the chicken skin prepared by trimming the chicken may be immersed in siraegi concentrate and aged for 3 to 5 hours at a temperature of 0.5 to 1.5 ° C.
이와 같은 시래기 농축액을 이용하여 저온 숙성하는 전처리 단계를 거침으로써 닭껍질의 잡내를 제거할 수 있고 식감을 더욱 향상시킬 수 있다. By going through a pretreatment step of aging at a low temperature using such a siraegi concentrate, it is possible to remove the smell of chicken skin and further improve the texture.
보다 구체적으로, 상기 시래기 농축액은 시래기를 그 중량의 0.5~2.0배의 물 또는 쌀뜨물이 들어있는 추출기에 넣고 60~80℃의 온도에서 3~5시간 동안 농축 추출하는 것으로 구성할 수 있다. More specifically, the siraegi concentrate can be configured by putting the siraegi into an extractor containing 0.5 to 2.0 times its weight of water or rice water and concentrated and extracted for 3 to 5 hours at a temperature of 60 to 80 ° C.
상기와 같은 열수 추출에 사용하는 물의 비율이 원재료 혼합물 중량의 0.5배 미만인 경우에는 물의 양이 열수 추출에 필요한 최소한의 양에 미치지 못하기 때문에 열수 추출과정에서 원재료 혼합물에 포함된 원재료의 변형을 야기시킬 수 있으며, 추출되는 추출액의 양이 적어 비경제적일 수 있으며, 물의 비율이 양이 2.0배를 초과하는 경우에는 열수 추출하여 충분히 농축시키는 데 걸리는 시간이 지나치게 많이 소요되는 문제가 있다.If the ratio of water used for hot water extraction is less than 0.5 times the weight of the raw material mixture, the amount of water does not reach the minimum amount required for hot water extraction, which may cause deformation of the raw material included in the raw material mixture during the hot water extraction process. It may be uneconomical because the amount of the extracted extract is small, and when the amount of water exceeds 2.0 times, there is a problem in that it takes too much time to sufficiently concentrate by hot water extraction.
시래기는 무청이나 배춧잎을 잘라다가 가지런히 엮어 잘 말린 것으로, 감압억제효능이 있을 뿐만 아니라 식이섬유와 칼슘(Ca), 철(Fe), 비타민C, 카로틴 같은 영양소가 풍부하다. 또한, 라이신 함유량이 높은 우수한 단백질 식품이며, 무기질과 섬유소 성분을 포함하고 있는데, 무기질은 인체내에서 생리기능을 조절하고 체조직의 구성 및 생리 활성 물질의 구성 성분이다.Siraegi is made by cutting radish greens or cabbage leaves, weaving them neatly and drying them well. Not only does it have a decompression effect, but it is also rich in nutrients such as dietary fiber, calcium (Ca), iron (Fe), vitamin C, and carotene. In addition, it is an excellent protein food with high lysine content, and contains minerals and fiber components. Minerals regulate physiological functions in the human body and are constituents of body tissue and physiologically active substances.
시래기에 다량 함유되어 있는 비타민 A는 항산화작용으로 암, 동맥경화, 노화를 촉진하는 활성산소 억제 효과가 있다고 알려지고 있는데, 식이섬유와 칼슘이 많아 포도당과 콜레스테롤의 흡수를 막아 당뇨, 동맥경화 등의 예방에 효과가 있고 철분이 많아 빈혈 예방에 효과적이고 식이섬유는 장의 운동을 활성화시켜 변비를 예방하며, 장내 세균의 생육을 돕고 소화 분해된 음식물의 영양 성분을 장의 내부 소장 점막을 통해 혈액 속으로 흡수될 수 있도록 하는 역할을 하는 것으로 알려져 있다. It is known that vitamin A, which is contained in large amounts in dried seaweed, has an antioxidant effect and has the effect of suppressing active oxygen that promotes cancer, arteriosclerosis, and aging. It is effective in preventing anemia due to its high iron content, and dietary fiber prevents constipation by activating intestinal movement, helping the growth of intestinal bacteria and absorbing nutrients from digested and decomposed food into the blood through the mucous membrane of the small intestine inside the intestine. It is known to play a role in enabling
또한, 시래기는 겨울철에 모자라기 쉬운 비타민과 미네랄 식이섬유가 골고루 들어가 있어 건강에 좋다. 시래기는 다이어트에도 효과적인데 무에 많이 들어있는 식이섬유는 위와 장에 머물며 포만감을 주어 당의 농도가 높아지는 것을 예방해준다. In addition, siraegi is good for health because it contains vitamins, minerals, and dietary fiber that are often lacking in winter. Siraegi is also effective for dieting, and the dietary fiber contained in radish stays in the stomach and intestines and gives a feeling of satiety, preventing the sugar concentration from increasing.
한편, 상기 쌀뜨물은 쌀을 씻을 때 생성되는 뿌연 물을 지칭하는 것으로서, 비타민 B1, 비타민 B2, 전분질 등이 녹아 있어 시래기 농축액에 쌀뜨물에 녹아있는 섬유질과 비타민의 유효 성분을 고기 원육에 포함시킬 수 있다.On the other hand, the rice water refers to cloudy water generated when washing rice, and vitamin B1, vitamin B2, starch, etc. are dissolved in the rice water to contain the active ingredients of fiber and vitamins dissolved in rice water in siraegi concentrate to meat. can
보다 구체적으로, 이하, 본 발명의 실시예를 통하여 더욱 상세히 설명한다. 그러나 이들 실시예는 본 발명을 예시하기 위한 것이며, 본 발명이 이들 실시예에 의해 한정되는 것은 아니다. More specifically, it will be described in more detail below through examples of the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.
(1) 닭의 복강내 지방, 목, 복강내장, 털 등의 불가식부분을 제거한 후 육질로부터 표면의 닭껍질을 분리하여 내면에 부착된 지방을 제거한 다음 깨끗히 세척한 후 물기를 제거하여 닭껍질을 준비한다. (1) After removing the inedible parts such as intra-abdominal fat, neck, viscera, hair, etc. of the chicken, separate the chicken skin on the surface from the meat to remove the fat attached to the inner surface, wash it clean, and remove the water to obtain the chicken skin. prepare
(2) 상기 S1 단계에서 준비한 상기 닭껍질 100 중량부를 진간장 3~7 중량부, 흑설탕 3~7 중량부, 생강 0.5~1.5 중량부 및 요리당 2~3 중량부를 첨가한 물 10~20 중량부에 넣고 끓여 1차 전처리한다. (2) 100 parts by weight of the chicken skin prepared in step S1 3 to 7 parts by weight of dark soy sauce, 3 to 7 parts by weight of brown sugar, 0.5 to 1.5 parts by weight of ginger and 10 to 20 parts by weight of water added with 2 to 3 parts by weight per dish Add and boil for the first pretreatment.
(3) 상기 S2 단계에서 1차 전처리한 닭껍질을 건져낸 다음 컨벡션 오븐(Convection Oven, 대류열을 이용한 오븐)에 넓게 펼쳐 넣고 160~180℃의 온도에서 7~15분 동안 구워서 열풍 건조하여 2차 전처리한다. (3) After taking out the chicken skin pretreated in step S2, spread it widely in a convection oven (an oven using convection heat), bake it for 7 to 15 minutes at a temperature of 160 to 180 ° C, and dry it with hot air. pre-process
(4) 본 단계는, 상기 S2 단계에서 2차 전처리한 닭껍질을 식힌 다음 데리야끼소스 60~80 중량부, 생수 20~40 중량부 및 맛술 40~60 중량부로 이루어지는 조미액에 침지한 후 꺼내어 후라이팬에서 약 2~3분 동안 약불에 구워 닭껍질 요리를 완성한다. (4) In this step, after cooling the chicken skin pretreated in step S2, it is immersed in a seasoning solution consisting of 60 to 80 parts by weight of teriyaki sauce, 20 to 40 parts by weight of bottled water, and 40 to 60 parts by weight of cooking wine, and then taken out and taken out of the frying pan. Cook over low heat for about 2-3 minutes to complete the chicken skin dish.
[실시예 1]의 (3)에서, 상기 2차 전처리한 닭껍질을 식힌 다음 진공 포장하여 냉동 보관한 후에, [실시예 1]의 (4)에서, 진공 포장을 개봉한 후에 해동 과정 없이 상기 조미액에 침지한 후 꺼내어 후라이팬에서 약 2~3분 동안 약불에 구워 닭껍질 요리를 완성하는 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다. In (3) of [Example 1], after cooling the secondary pre-treated chicken skin, vacuum packaging and freezing storage, in (4) of [Example 1], after opening the vacuum packaging, the above without thawing process It was carried out in the same manner as in [Example 1], except that after being immersed in the seasoning liquid, it was taken out and roasted in a frying pan over low heat for about 2 to 3 minutes to complete the chicken skin dish.
[실시예 1]의 (1)에서, 닭을 손질하여 준비한 상기 닭껍질을 시래기 농축액에 침지하여 0.5~1.5℃의 온도에서 3~5시간 동안 숙성하는 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다. 여기서, 시래기 농축액은 시래기를 그 중량의 0.5~2.0배의 물이 들어있는 추출기에 넣고 60~80℃의 온도에서 12~14시간 동안 농축 추출하여 얻었다. In (1) of [Example 1], the same as in [Example 1] except that the chicken skin prepared by trimming the chicken was immersed in siraegi concentrate and aged for 3 to 5 hours at a temperature of 0.5 to 1.5 ° C. method was carried out. Here, the siraegi concentrate was obtained by putting the siraegi into an extractor containing 0.5 to 2.0 times its weight of water and concentrated and extracted for 12 to 14 hours at a temperature of 60 to 80 ° C.
[실시예 1]의 (1)에서, 닭을 손질하여 준비한 상기 닭껍질을 시래기 농축액에 침지하여 0.5~1.5℃의 온도에서 3~5시간 동안 숙성하는 것을 제외하고는 [실시예 1]과 동일한 방법으로 실시하였다. 여기서, 시래기 농축액은 시래기를 그 중량의 0.5~2.0배의 쌀뜨물이 들어있는 추출기에 넣고 60~80℃의 온도에서 12~14시간 동안 농축 추출하여 얻었다. In (1) of [Example 1], the same as in [Example 1] except that the chicken skin prepared by trimming the chicken was immersed in siraegi concentrate and aged for 3 to 5 hours at a temperature of 0.5 to 1.5 ° C. method was carried out. Here, Siraegi concentrate was obtained by putting Siraegi into an extractor containing 0.5 to 2.0 times its weight of rice water and extracting at a temperature of 60 to 80 ° C for 12 to 14 hours.
[시험예 : 관능 평가][Test Example: Sensory Evaluation]
[실시예 1] 내지 [실시예 4]의 본 발명에 따른 닭껍질 요리에 대하여 관능평가를 실시하였다. 상기 관능평가는 성인 남녀 각 50명씩 총 100명의 소비자 패널을 선정하여 맛(풍미), 향, 씹힘성(식감) 및 전체 기호도에 대하여 9점 채점법(9: 매우 좋음, 7: 좋음, 5: 보통, 3: 나쁨, 1: 매우 나쁨)을 이용하여 평가하였으며, 그 결과를 [표 1]로 나타내었다. . Sensory evaluation was performed on chicken skin dishes according to the present invention of [Example 1] to [Example 4]. For the sensory evaluation, a total of 100 consumer panels of 50 adult males and females were selected, and a 9-point scoring method (9: very good, 7: good, 5: average, 3: bad, 1: very bad) was evaluated, and the results are shown in [Table 1]. .
상기 [표 1]에서 나타낸 바와 같이 본 발명에 따른 닭껍질 요리의 제조방법에 의하여 제조한 닭껍질 요리로서 [실시예 1] 내지 [실시예 4]에 대하여 소비자 패널은 모두 맛(풍미), 향, 씹힘성(식감) 및 전체 기호도의 모든 항목에 있어서 높게 평가하였음을 확인하였다. As shown in [Table 1], the consumer panel for [Example 1] to [Example 4] as a chicken skin dish prepared by the manufacturing method of chicken skin dish according to the present invention, taste (flavor), aroma It was confirmed that it was highly evaluated in all items of chewiness (texture) and overall acceptability.
또한, 2차 전처리한 닭껍질을 진공 포장하여 냉동 보관한 후에 포장을 개봉하여 구워낸 [실시예 2]의 경우 [실시예 1]에 비하여 거의 유사하게 만족하는 것으로 나타났으며, 각각 물과 쌀뜨물로 농축한 시래기 농축액으로 추가로 전처리한 [실시예 3] 및 [실시예 4]의 경우 맛(풍미), 향, 씹힘성(식감) 및 전체 기호도의 모든 항목에 있어서 [실시예 1] 및 [실시예 2]에 비해서도 더욱 만족하는 것으로 나타났고 특히 씹힘성(식감)에 대해서는 매우 만족하는 것으로 나타났다. In addition, in the case of [Example 2], in which the secondary pre-treated chicken skin was vacuum-packed and stored frozen, and the package was opened and baked, it was found to be satisfied almost similarly to [Example 1], respectively, with water and rice water. In the case of [Example 3] and [Example 4], which were additionally pretreated with the concentrated siraegi concentrate, [Example 1] and [Example 1] and [Example 4] in all items of taste (flavor), aroma, chewiness (texture) and overall acceptability. Example 2] was found to be more satisfactory, and in particular, it was found to be very satisfied with chewiness (texture).
따라서, 본 발명에 따른 닭껍질 요리 및 그 제조방법은 소비자들의 다양한 기호나 니즈를 충족할 수 있을 뿐만 아니라, 닭껍질을 구워서 건조하는 전처리를 함으로써 물컹한 느낌의 닭껍질 요리에 젤리 같은 쫄깃한 식감을 제공할 수 있을 것으로 기대할 수 있다. Therefore, the chicken skin dish and its manufacturing method according to the present invention can not only satisfy the various tastes and needs of consumers, but also give a jelly-like chewy texture to a soft chicken skin dish by pre-processing by roasting and drying the chicken skin. can be expected to provide.
이상에서 설명된 본 발명은 예시적인 것에 불과하며, 본 발명이 속한 기술분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 잘 알 수 있을 것이다. 그러므로 본 발명은 상기의 상세한 설명에서 언급되는 형태로만 한정되는 것은 아님을 잘 이해할 수 있을 것이다. 따라서 본 발명의 진정한 기술적 보호 범위는 첨부된 특허청구범위의 기술적 사상에 의해 정해져야 할 것이다. 또한, 본 발명은 첨부된 청구범위에 의해 정의되는 본 발명의 정신 그 범위 내에 있는 모든 변형물과 균등물 및 대체물을 포함하는 것으로 이해되어야 한다.The present invention described above is only exemplary, and those skilled in the art will appreciate that various modifications and equivalent other embodiments are possible therefrom. Therefore, it will be well understood that the present invention is not limited to the forms mentioned in the detailed description above. Therefore, the true technical protection scope of the present invention should be determined by the technical spirit of the appended claims. It is also to be understood that the present invention includes all modifications, equivalents and alternatives falling within the spirit and scope of the present invention as defined by the appended claims.
Claims (7)
닭을 손질하여 닭껍질을 준비하는 단계(S1);
상기 S1 단계에서 준비한 상기 닭껍질을 진간장, 흑설탕, 생강 및 요리당을 첨가한 물에 넣고 끓여 1차 전처리하는 단계(S2);
상기 S2 단계에서 1차 전처리한 닭껍질을 건져낸 다음 구워서 건조하여 2차 전처리하는 단계(S3);
상기 2차 전처리한 닭껍질을 식힌 다음 조미액에 침지한 후 꺼내어 구워내는 단계(S4);를 포함하는 것을 특징으로 하는 닭껍질 요리의 제조방법.
In the method for producing chicken skin dishes,
Preparing the chicken skin by trimming the chicken (S1);
Putting the chicken skin prepared in step S1 in water to which dark soy sauce, brown sugar, ginger and cooking sugar are added and boiling it for a first pre-treatment (S2);
Taking out the first pre-treated chicken skin in step S2 and then roasting and drying it to perform a second pre-treatment (S3);
Cooling the second pre-treated chicken skin, then immersing it in a seasoning solution, taking it out and baking it (S4); manufacturing method of chicken skin dish, characterized in that it comprises.
상기 S3 단계 후에, 상기 2차 전처리한 닭껍질을 식힌 다음 진공 포장하여 냉동 보관하는 단계(S3');를 더 포함하는 것을 특징으로 하는 닭껍질 요리의 제조방법.
According to claim 1,
After the step S3, the step (S3 ') of cooling the secondary pre-treated chicken skin and then vacuum-packing and storing it frozen (S3 ').
상기 S2 단계에서,
상기 물에 매운 맛 재료를 더 첨가하는 것을 특징으로 하는 닭껍질 요리의 제조방법.
According to claim 1,
In step S2,
Method for producing a chicken skin dish, characterized in that for adding more spicy taste ingredients to the water.
상기 S4 단계에서,
상기 조미액은 데리야끼소스, 생수 및 맛술을 포함하는 것을 특징으로 하는 닭껍질 요리의 제조방법.
According to claim 1,
In the step S4,
The seasoning liquid is a method for producing chicken skin dishes, characterized in that it comprises teriyaki sauce, bottled water and cooking wine.
상기 S3 단계에서,
160~180℃의 온도에서 7~15분 동안 구워서 열풍건조하는 것을 특징으로 하는 닭껍질 요리의 제조방법.
According to claim 1,
In step S3,
A method for producing a chicken skin dish, characterized in that it is baked for 7 to 15 minutes at a temperature of 160 to 180 ° C and dried in hot air.
상기 S1 단계에서,
닭을 손질하여 준비한 상기 닭껍질을 시래기 농축액에 침지하여 0.5~1.5℃의 온도에서 3~5시간 동안 숙성하는 것을 특징으로 하는 닭껍질 요리의 제조방법.
According to claim 1,
In the step S1,
A method for producing a chicken skin dish, characterized in that the chicken skin prepared by trimming the chicken is immersed in siraegi concentrate and aged for 3 to 5 hours at a temperature of 0.5 to 1.5 ° C.
청구항 1 내지 청구항 6 중 어느 한 항의 닭껍질 요리의 제조방법에 의하여 제조되는 것을 특징으로 하는 닭껍질 요리.In chicken skin cooking,
A chicken skin dish characterized in that it is prepared by the method of manufacturing a chicken skin dish according to any one of claims 1 to 6.
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|---|---|---|---|---|
| KR101722365B1 (en) | 2017-01-26 | 2017-03-31 | 권상재 | Method for manufacturing of chicken skewer |
| CN107319359A (en) * | 2017-07-13 | 2017-11-07 | 诸城市和生食品有限公司 | A kind of crackling cock skin |
| KR102106743B1 (en) | 2019-12-31 | 2020-05-04 | 조석호 | manufacturing method of chicken skin processed meat for fried chicken skin food |
| KR20210011184A (en) | 2019-07-22 | 2021-02-01 | 강후중 | How to make chicken shell fried and chicken shell fried |
| KR20210023313A (en) | 2019-08-22 | 2021-03-04 | 박순신 | Method to make fried chicken skewers |
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| KR101722365B1 (en) | 2017-01-26 | 2017-03-31 | 권상재 | Method for manufacturing of chicken skewer |
| CN107319359A (en) * | 2017-07-13 | 2017-11-07 | 诸城市和生食品有限公司 | A kind of crackling cock skin |
| KR20210011184A (en) | 2019-07-22 | 2021-02-01 | 강후중 | How to make chicken shell fried and chicken shell fried |
| KR20210023313A (en) | 2019-08-22 | 2021-03-04 | 박순신 | Method to make fried chicken skewers |
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