KR820001253B1 - Method for manufacturing fried chicken - Google Patents

Abstract

A whole chicken or chicken pieces was cooked in a high pressure cooker containing solution boiled with sliced ginseng and jujube for several minutes and was cooled rapidly to -30≰C. Surface of the cooled whole chicken or chicken pieces was coated uniformly with the mixture of ginseng ext., milk, ginger, sugar, pine nuts and garlic and was spray-coated with red ginseng powder and then was coated with wheat flour containing salts, pepper and condiments and was dried and was fried at 150≰C.

Description

Processing method of fried chicken

The present invention relates to a processing method of fried chicken. More specifically, ginseng and jujube boiled water is put in an autoclave, steamed treated chicken and cooled rapidly. Ginseng extract mixture of milk, sugar, ginger, (crushed), egg pine (main) and garlic (crushed) is evenly applied on the whole surface of the cooled chicken and then sprayed with red ginseng powder. Processing method of fried chicken, which is uniformly coated with a mixture of black pepper, salt, seasonings and flour on the whole surface of the sprayed chicken, and then dried and hardened for 2-3 hours and fried in 150 ℃ cooking oil. It is about.

Conventionally, the flour is applied to the treated chicken and fried in cooking oil, or the ginseng is filled with glutinous rice inside the chicken, which is removed from the gut for boiling, then boiled in water, or oiled on the skin of the chicken. Therefore, seasonings had to be prepared separately.

Furthermore, there was a method in which whole chickens were immersed in a mixture of seasoning and spices at 3 ° C. for about 4 days to infiltrate and treat the seasoning solution while equalizing the density of poultry (Patent No. 71-273).

In addition, the chicken is dipped in a solution of 3 ppm of malic acid, so that 0.3 ppm of acid remains only in the keratin region, and the chicken, ginseng and other ingredients are filled in the vacancy and heated at 55-60 ° C. for 15-20 minutes to remove impurities along with carbonic acid. After removal, there was a method of preparing canned samgyetang, which was vacuum-sealed and heat sterilized by injecting 1.5% saline (Patent No. 75-3).

In addition, 0.03% of phosphate was added to ginseng, chicken, milk starch, and the like, heated to about 80 ° C., and then injected into the vacant cavity, followed by sealing in a vacuum state by a conventional method. No. 75-426).

Therefore, the above-mentioned conventional methods are all related to the processing method as food using ginseng and chicken, and the processing process is different from the processing method of fried chicken required by the present invention, and the effective ingredient of the processed material is appropriately applied. It is not a technique that can be easily eaten by maintaining the maximum value of food and nutrition by preserving penetration, so it is a different processing method in terms of its purpose, effect and composition.

The present invention penetrates and supplements the active ingredients of ginseng as it is, while infiltrating eggs, pine nuts, and sugars with relatively high nutritional value into raw meat, and controlling the flavor with jujube, ginger, garlic, salt, pepper, and seasonings. The purpose is to provide fried chicken that is nutritious and easy to eat.

In order to realize the object of the present invention, the following specific processing method will be described. Treat the whole chicken or chicken as needed to prepare live chicken, and then chop the ginseng and jujube into water and boil it. Boil and extract the active ingredients of ginseng and jujube in the autoclave. Inject a certain amount.

Fill in the treated chicken or live chicken cut into several parts, steam for several minutes, take it out from the autoclave and cool it at room temperature. This treatment allows some active ingredients of ginseng and jujube to penetrate whole chicken or cut livestock.

Then, separately prepare a ginseng extract mixture containing a certain amount of ginseng extract, milk, ginger, sugar, pine nuts and garlic and apply it evenly to the surface of the chicken or the above-cut broiler before cooling to adjust some of the flavor and increase the nutritional value. . In this way, the ginseng extract mixture is uniformly applied, and the red ginseng powder is evenly sprayed on the entire surface and left for several minutes.

In this way, red ginseng powder is added to the ginseng extract coating layer to further reinforce the components of ginseng and improve the preservation of the ginseng extract mixture. In addition, the red ginseng powder coating layer helps uniform adhesion of the flour mixture described below.

In order to further control the flavor on the red ginseng powder coating layer treated above, a flour mixture of salt, black pepper and seasoning mixed with a predetermined amount of flour is uniformly applied on the red ginseng powder coating layer.

By treating with the flour mixture as described above, the whole chicken or cut live chicken is completely applied to preserve and maintain each processed material, and to imply their effective ingredients. The application process of the flour mixture is completed and dried for several hours to cure the coating layer of the flour mixture to immerse for several hours.

As a final step, the required fried chicken can be obtained by frying the above-treated whole chicken or its live chicken with cooking oil in a certain container.

The following briefly describes the treatment process.

Step 1 (Process of Eluent Extract of Ginseng and Jujube)

Finely chop the treated ginseng and jujube, boil it with an appropriate amount of water and then remove the ginseng and jujube.

2nd process (process of chicken in pressure cooker)

The solution eluted with the active ingredients of ginseng and jujube obtained in the first step is put in a pressure cooker and the treated chicken or its cut raw meat is cooked for several minutes.

3rd process (surface treatment and fried process of whole chicken)

The whole chicken or its live chicken obtained in the second step is taken out from the pressure cooker and cooled rapidly at a temperature of 30 ° C. or lower, and then the ginseng extract mixture obtained by mixing a certain amount of ginseng extract, milk, ginger, sugar, pine nuts and garlic is cooled. Or apply uniformly to the whole surface of the live chicken.

The ginseng extract mixture is applied and the red ginseng powder is dispersed and applied.

Salt, black pepper and seasonings are applied to the red ginseng coating layer treated in this way with a flour mixture mixed with a certain amount of flour, dried, cured and immersed for several hours. Then, the required fried chicken is obtained by frying with a predetermined cooking oil.

By the above treatment process, the effective ingredient of ginseng can be penetrated or reinforced appropriately into whole chicken, and it can get fried chicken which can be easily eaten by containing proper taste and other expensive nutrients.

Hereinafter, the examples are as follows.

Example 1

Ginseng 300g, jujube 1kg finely chopped into water and boiled, remove the ginseng and jujube, put in 8kg / ㎠ high-pressure cooker and then cooked for 30 chickens or several minutes of raw broiler cut into several parts and then take out -30 ℃ It cooled rapidly to the temperature of.

Apply the cooled chicken evenly to the ginseng extract mixture, which is a mixture of 5g each of ginseng extract, milk, ginger, sugar, eggs, pine nuts and garlic, and then spray 30g red ginseng powder on the whole chicken surface for several minutes. After standing, the flour mixture mixed with 150 g of salt, 55 g of pepper, 16 g of seasoning, and 17 g of flour is uniformly applied, dried at room temperature for several hours to cure the coating layer, and then immersed for 2-3 hours and fried with cooking oil at 150 ° C.

The fried chicken thus treated is packaged or taken immediately.

Claims (1)

Ginseng and jujube finely chopped ginseng and jujube boiled chicken or its cut raw meat in 8kg / ㎠ high-pressure cooker and steamed for several minutes and then cooled rapidly to below 30 ℃ ginseng extract, ginger , Ginseng extract mixture by mixing a certain amount of sugar, pine and garlic is applied to the whole chicken or live chicken surface and sprayed red ginseng powder and then treated as in the usual method.