TR2021015950A1 - PRODUCTION METHOD OF CHICKEN SARMA CONTAINING KENGER - Google Patents
PRODUCTION METHOD OF CHICKEN SARMA CONTAINING KENGERInfo
- Publication number
- TR2021015950A1 TR2021015950A1 TR2021/015950 TR2021015950A1 TR 2021015950 A1 TR2021015950 A1 TR 2021015950A1 TR 2021/015950 TR2021/015950 TR 2021/015950 TR 2021015950 A1 TR2021015950 A1 TR 2021015950A1
- Authority
- TR
- Turkey
- Prior art keywords
- chicken
- sage
- production method
- cooking
- toybiger
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 36
- 235000002020 sage Nutrition 0.000 claims abstract description 28
- 241000287828 Gallus gallus Species 0.000 claims abstract description 24
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 15
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 14
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 14
- 229940076988 freshmint Drugs 0.000 claims abstract description 14
- 235000000832 Ayote Nutrition 0.000 claims abstract description 12
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 12
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 12
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 12
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 claims abstract description 9
- 239000006071 cream Substances 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 240000002943 Elettaria cardamomum Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000009108 Urtica dioica Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000004570 mortar (masonry) Substances 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 6
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 6
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 235000015090 marinades Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000005096 rolling process Methods 0.000 claims abstract description 4
- 240000001980 Cucurbita pepo Species 0.000 claims abstract 4
- 244000274883 Urtica dioica Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 18
- 235000019640 taste Nutrition 0.000 claims description 12
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000009286 beneficial effect Effects 0.000 claims description 6
- 230000036541 health Effects 0.000 claims description 6
- 241000196324 Embryophyta Species 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 4
- 240000001717 Vaccinium macrocarpon Species 0.000 claims description 2
- 230000003078 antioxidant effect Effects 0.000 claims description 2
- 235000021167 banquet Nutrition 0.000 claims description 2
- 235000021019 cranberries Nutrition 0.000 claims description 2
- 239000006130 Kanger Substances 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 235000013594 poultry meat Nutrition 0.000 claims 1
- 244000178231 Rosmarinus officinalis Species 0.000 abstract description 6
- 235000005087 Malus prunifolia Nutrition 0.000 abstract description 2
- 244000070406 Malus silvestris Species 0.000 abstract description 2
- 241000219422 Urtica Species 0.000 description 5
- 235000008216 herbs Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 235000012054 meals Nutrition 0.000 description 5
- 241000282414 Homo sapiens Species 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013616 tea Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
Abstract
Bu buluş, yemek sektöründe yeni bir yemek olantoybiger üretim yöntemi ile ilgili olup, özelliği; tavuk göğsünün fileto haline getirilmesi (101), adaçayının kaynamış suya atılarak demlenmesi (102), ılıyan adaçayında tavuk filetonun marine edilmesi (103), kengerin, taze nanenin, fesleğenin yıkanıp ayıklandıktan sonra ince ince doğranması (104), kakule, kabuk tarçın, ısırgan tohumu, sarımsak, beyaz biberin havanda dövülmesi (105),doğranmış kengerin, taze nanenin ve fesleğenin içine atılıp tuz ve yağ eklenerek iyice ovulması (106),tavuğun adaçayı marinesinden alınarak içerisine kapya kırmızı biber ve harcı konulduktan sonra rulo haline getirilerek buharlı fırında 180 santigrat derecede 15 dakika pişirilmesi (107), havuç ve kabağın jülienne doğranıp zeytinyağıyla hafif sotelenmesi (108), bal kabağının haşlanması (109), haşlanmış bal kabağına nişasta ve ada çayının eklenerek blenderda hepsinin çekilmesi (110),karışıma baharatların eklenmesi ve ocakta pişirilmesi (111), kıvamını alınca kremanın eklenmesi ve çok az daha kaynatılması (112), ocaktan alınıpsunum tabağına alınması (113), sos en alta, üzerine julienne sebzeler, üzerine tavuk sarma dilimleri yerleştirilip rosemary ile dekorlanması (114),sıcak olarak çukur tabakta sunulması (115), işlem basamaklarından meydana gelmesidir.This invention is related to the toybiger production method, which is a new dish in the food industry, and its feature is; turning chicken breast into fillets (101), brewing sage by adding it to boiling water (102), marinating chicken fillet in warm sage (103), finely chopping cucumber, fresh mint and basil after washing and cleaning them (104), cardamom, cinnamon sticks, nettle. crushing the seeds, garlic and white pepper in a mortar (105), throwing the chopped crabapple, fresh mint and basil into it, adding salt and oil and rubbing it well (106), taking the chicken from the sage marinade, adding capia red pepper and its mixture, then rolling it up and baking it in the steam oven at 180 centigrade. cooking for 15 minutes (107), julienning the carrots and zucchini and sautéing them lightly with olive oil (108), boiling the pumpkin (109), adding starch and sage to the boiled pumpkin and blending them all in the blender (110), adding spices to the mixture and cooking it on the stove (111). ), when it reaches its consistency, add the cream and boil it a little more (112), remove it from the stove and put it on a serving plate (113), put the sauce at the bottom, put julienne vegetables on it, put chicken wrap slices on it and decorate it with rosemary (114), serve it hot in a deep plate (115). ), consists of processing steps.
Description
TARIFNAME TOYBIGER ÜRETIM YÖNTEMI Teknolojik Alan: Bu bulus, yemek sektöründe yeni bir yemek olan toybigerin üretim yöntemi ile ilgilidir. Teknigin Bilinen Durumu: Insanoglu yeryüzünde var oldugu günden bu yana çesitli ihtiyaçlarini karsilamak için sürekli olarak gelisim içerisindedir. Insanoglunun gelisiminde temel olan ihtiyaçlarinin basinda gelen kavramlardan biri de yemektir. Yemek insanoglunun hayatta kalabilmesi için gerekli unsurlardan biri olmakla birlikte ayni zamanda çesitliliginin yüksek olmasi ile de kültürlesmis bir kavramdir. Farkli kültürlerde farkli agiz tatlarina göre birçok yemek çesidi üretilmis ve günümüzde dogadaki malzemeler farkli oranlarda karistirilarak halen yeni tatlar olusturulmaktadir. Yemek kültürü denilince Türk mutfagi da zengin yemek çesitleri ile dünya çapinda önemli yer tutmaktadir. Özellikle saglikli ve besleyici yemekler ile dünya mutfaginda farkini öne çikarmaktadir. Günümüzde çok farkli malzemeler kullanilarak yapilan farkli tavuk yemegi çesitleri bulunmaktadir. Tavuk eti, yenebilen yabani ot, sebze, ada çayi dogal baharatlarla bu çesitlilik artirilmistir. Zaman ilerledikçe insanoglu sürekli olarak besleyici ve farkli lezzetleri kesfetmektedir. Özellikle ülkemizde tavuk etinden yapilan yemek çesitleri çok sevilmektedir ve malzemeleri de bol miktarda bulunmaktadir. Bu tür yemeklerin hazirlanmasinda hijyene Önem verilmesinin yaninda besin kayiplarinin da mümkün oldugu kadar az olmasina ve besleyici içerikli ürünler hazirlamaya çok önem verilmesi gerekmektedir. Patent basvurusunda "toybiger yemeginin hazirlama yöntemi" anlatilmaktadir. Mevcut bulus, kendiliginden dogal olarak yetisen kenger (sevketi bostan) kullanilarak hazirlanan toybigerin var olan tavuk yemeklerinden farkli bir yemek oldugu açiklamalarda belirtilen yöntemle hazirlanan farkli özellikte, lezzette ve besleyieilikte toybiger yemegi hazirlanmasi üretim yöntemine iliskindir. Patent basvurusunda " toybiger yemegini hazirlama yöntemi" anlatilmaktadir. Mevcut bulus, günlük yasamda hazirlanan tavuk yemeklerinden farkli olarak toybigerin Ege ve Akdeniz bölgesinde yetisen kenger (sevketi bostan) bitkisi ile tavuk etini sifali antioksidan özellikler tasiyan baharatlarla harmanlanip, ada çayi bitkisi ile beraber farkli bir pisirme teknigi uygulayarak yeni saglikli bir ana yemek olarak toybigerin açiklamalarda belirtildigi sekilde hazirlama ve pisirme yöntemiyle hazirlanan toybigerin hazirlanmasi üretim yöntemine iliskindir. Yukarida anlatilan patent basvurusunda kenger kullanarak toybiger yapimindan bahsedilmektedir. Anlatilan toybiger yemegi sik kullanilan tavuk eti ile hazirlanan yemeklerin standart yemekler disina çikmasini saglayarak modern sunumlu ve sifali bir hale getirmek amaçlanmistir. Dogada (Akdeniz ve Ege Bölgesi) kendiliginden yetisen ve kolaylikla bulunabilen kenger bitkisi degerlendirilmektedir. Besleyici degeri yüksek, görüntü, lezzet ve renk bakimindan uyumlu ürünleri bir araya getirerek daha önce hiç denenmemis bir ürün elde etmek. Maliyeti düsük, pratik hazirlanabilen, sagliga faydali, hastane mutfaklarinda, yiyecek sektöründe, ala carte restoranlarda sunulabilecek alternatif bir ürün kazandirmak amaçlanmistir. Ev mutfaklarinda da uygulanabilecek, sagliga faydali degisik bir ziyafet yemegidir. Kanser hastaligina karsi korumak için önerilen bitki tohumlari ilk kez bir yemekte kullanilmistir. Yemegi hazirlarken bitki çayi kullanarak farkli bir pisirme usulü denenmis ve lezzeti artirilmistir. Yabani otlarin degeri vurgulanmaktadir. Yetiskinlere, gelisme çaginda olanalar, sporculara uygun önerilen bir yemektir. Bal kabagi bir sosta kullanilarak geleneksel tat disinda kullanilmistir. Yabaci konuklara bölgemiz ve yöremiz (Akdeniz ve Ege Bölgesi) ürünlerini degisik ve modern bir yemekle tanitilmaktadir. Besleyici degeri yüksek, görüntü, lezzet, renk bakimindan uyumlu ürünleri bir araya getirerek daha önce hiç denenmemis farkli bir üründür. Sonuç olarak yukarida bahsedilen beslenme ile ilgili avantajlariyla birlikte lezzetli bir tada sahip, saglik açisindan faydali, hijyenik, yapimi pratik ve maliyeti düsük yeni bir tavuk yemegi çesidine ihtiyaç duyulmaktadir. Bulusun Tanimi: Bu bulus, yukarida bahsedilen beslenme ekoiioniiklik açisindan dezavantaj larin üstesinden gelebilen toybiger üretim yöntemi olup, özelligi; lezzetli bir tada sahip, saglik açisindan faydali, hijyenik, yapimi pratik ve maliyeti düsük, yeni bir üretim yöntemi olmaktadir. Bulus konusu yöntem sahip oldugu asamalar ve kullanilan malzeme ile lezzetli bir tada sahip olmaktadir. Bulus konusu yöntem sonucu meydana gelen ürün her damak tadina hitap etmektedir. Bulus konusu yöntem sahip oldugu adimlar ve kullanilan malzemeler ile saglik açisindan faydali olmaktadir. Bulus konusu yöntem sahip oldugu islem basamaklari ile pratik olarak yapilabilmektedir. Bulus konusu yöntem sonucu ortaya çikan ürün maliyet açisindan avantajli olmaktadir. Bulus konusu yöntemde kenger (sevketi bostan) kullanilmaktadir. Bulus konusu yöntemde; tavuk gögsünün fileto haline getirilmesi ve demlenmis ada çayinda marine edilmesidir. Bulus konusu yöntemde; kenger, taze nane, feslegen yikanip ayiklandiktan sonra ince dogranir. Kakule, kabuk tarçin, isirgan tohumu, sarimsak, beyaz biber havanda dövülür. Dogranrnis kenger, taze nane ve feslegenin içine atilir. Tuz ve yag eklenerek iyice ovulur. Tavuk adaçayinin içinden alinarak içerisine kapya kirmizi biber ve harci konulduktan sonra rulo haline getirilerek buharli firinda 180 derecede 15 dakika pisirilir. Havuç ve kabak kibrit çöpü dogranip zeytinyagiyla hafif sotelenir. Kabak haslanir. Diger sos malzemeleri eklenir. Dograyicida hepsi çekilir. Baharatlar eklenir. Ocakta pisirilir. Kivamini alinca krema eklenir. Çok az daha kaynatilir. Ocaktan alinir. Sunum tabagina alinir. Sos en alta, üzerine kibrit çöpü sebzeler, üzerine tavuk sarma dilimleri yerlestirilip biberiye ile süslenir. Sicak olarak çukur tabakta sunulur. Sekillerin Açiklanmasi: Bulus, ilisikteki sekillere atifta bulunularak anlatilacaktir, böylece bulusun özellikleri daha açikça anlasilacak ve takdir edilecektir, fakat bunun amaci bulusu bu belli düzenlemeler ile sinirlamak degildir. Tam tersine, bulusun ilisikteki istemler tarafindan tanimlandigi alani içine dahil edilebilecek bütün alternatifleri, degisiklikleri ve denkliklerinin kapsanmasi amaçlanmistir. Gösterilen ayrintilar, sadece mevcut bulusun tercih edilen düzenlemelerinin anlatimi amaciyla gösterildigi ve hem yöntemlerin sekillendirilmesinin, hem de bulusun kurallari ve kavramsal özelliklerinin en kullanisli ve kolay anlasilir tanimini saglamak amaciyla sunulduklari anlasilmalidir. Bu çizimlerde; Sekil 1 Üretim basamaklarinin sematik görünümüdür. Sekil 2 Uretim basamaklarinin devaminin sematik görünümüdür. Sekil 3 Üretim basamaklarinin devaminin sematik görünümüdür. Bu bulusun anlasilmasina yardimci olacak sekiller ekli resimde belirtildigi gibi numaralandirilmis olup isimleri ile beraber asagida verilmistir. Referanslarin Açiklanmasi: 101. Tavugun fîleto yapilmasi 102. Adaçaymin demlenmesi 103. Tavugun marine edilmesi 104. Otlarin kiyilmasi 105. Tohumlarin dövülmesi 106. Otlarin tuz ve yag ile ovulmasi 107. Tavugun pisirilmesi 108. Sebzelerin sotelenmesi 109. Bal kabagin haslanmasi 110. Dograyicidan geçirilmesi 1 1 1. Pürenin pisirilmesi 112. Kremanin eklenmesi 113. Sunum tabagina alinmasi 1 14. Süslenmesi 1 15. Servis edilmesi Bulusun Açiklanmasi: Bulus; tavuk gögsünün fileto haline getirilmesi (101), adaçayinin kaynamis suya atilarak demlenmesi (102), iliyan adaçayinda tavuk filetonun marine edilmesi (103), kengerin, taze nanenin, feslegenin yikanip ayiklandiktan sonra ince ince dogranmasi (104), kakule, kabuk tarçin, isirgan tohumu, sarimsak, beyaz biberin havanda dövülmesi (105), dogranmis kengerin, taze nanenin ve feslegenin içine atilip tuz ve yag eklenerek iyice ovulmasi (106), tavugun adaçayi marinesinden alinarak içerisine kapya kirmizi biber ve harci konulduktan sonra rulo haline getirilerek buharli firinda 180 santigrat derecede 15 dakika pisirilmesi (107), havuç ve kabagin kibrit çöpü dogranip zeytinyagiyla hafif sotelenmesi (108), bal kabaginin haslanmasi (109), haslanmis bal kabagina nisasta ve ada çayinin eklenerek dograyicida hepsinin çekilmesi (110), karisima baharatlarin eklenmesi ve ocakta pisirilmesi (111), kivamini alinca kremanin eklenmesi ve çok az daha kaynatilmasi (112), ocaktan alinip sunum tabagina alinmasi (113), sos en alta, üzerine julienne sebzeler, üzerine tavuk sarma dilimleri yerlestirilip biberiye ile süslenmesi (114), sicak olarak çukur tabakta sunulmasi (115) islem basamaklarindan meydana gelmektedir. Bulus konusu yöntemde kenger (sevketi bostan) kullanilmaktadir. Bulus konusu yöntemde; tavuk gögsü fileto haline getirilir. Ada çayi demlenir. Demlenmis ada çayinda tavuk fileto marine edilir. Bulus kenger, taze nane, feslegen yikanip ayiklanir. Sonra ince ince dogranir. Kakule, kabuk tarçin, isirgan tohumu, sarimsak, beyaz biber havanda dövülür. Dogranmis kenger, taze nane ve feslegenin içine atilir. Tuz ve yag eklenerek iyice ovulur. Tavuk adaçayinin içinden alinir. Içerisine kapya kirmizi biber ve harci konur. Sonra rulo haline getirilir. Buharli firinda 180 derecede 15 dakika pisirilir. Havuç ve kabak kibrit çöpü seklinde dogranip zeytinyagiyla hafif sotelenir. Kabak haslanir. Diger sos malzemeleri eklenir. Dograyicida hepsi çekilir. Baharatlar eklenir. Ocakta pisirilir. Kivamini alinca krema eklenir. Çok az daha kaynatilir. Ocaktan alinir. Sunum tabagina alinir. Sos en alta, üzerine julienne sebzeler, üzerine tavuk sarma dilimleri yerlestirilip biberiye ile süslenir. Sicak olarak çukur tabakta sunulur. Bulusun Detayli Açiklanmasi: Bulus temel olarak; fileto edilmesi, çayin demlenmesi, tavugun marine edilmesi, harcin hazirlanmasi, sebzelerin sotelenmesi, tavugun sarilmasi, sosun pisirilmesi, tavugun firinda pisirilmesi, süslenmesi ve servis edilmesi olmaktadir. Bulus konusu üretim yönteminde tavuk eti fileto haline getirilir (101). Adaçayi kaynamis suya atilarak demlenir (102). lliyan adaçayinda tavuk fileto marine edilir (103). Kenger, taze nane, feslegen yikanip ayiklandiktan sonra ince ince dogranir (104). Kakule, kabuk tarçin, isirgan tohumu, sarimsak, beyaz biber havanda dövülür (105). Dogranmis kengerin, taze nanenin ve feslegenin içine atilip tuz ve yag eklenerek iyice ovulur (106). Tavuk adaçayi marinesinden alinarak içerisine kapya kirmizi biber ve harci konulduktan sonra rulo haline getirilerek buharli firinda 180 santigrat derecede 15 dakika pisirilir(107). Havuç ve kabak jülienne dogranip zeytinyagiyla hafif sotelenir (108). Bal kabagi haslanir(109). Haslanmis bal kabagina nisasta ve ada çayi eklenerek dograyicida çekilir (110). Karisima baharatlar eklenir ve ocakta pisirilir (l 1 l). Kivamini alinca kremanin eklenir ve çok az daha kaynatilir (112). Ocaktan alinip sunum tabagina konur (113). Sos en alta, üzerine kibrit çöpü dogranmis sebzeler, üzerine tavuk sarma dilimleri yerlestirilip biberiye ile süslenir (114). Sicak olarak çukur tabakta sunulur (115). tavuk gögsünün fileto haliiie getirilmesi, adaçayinin kaynamis suya atilarak demlenmesi, 9 iliyan adaçayinda tavuk filetonun marine edilmesi, keiigerin, taze nane-nin, feslegeniii yikanip ayiklandiktan sonra ince ince dogranmasi, kakulej kabuk tarçin; isirgan tohumu, sarimsak, beyaz biberin havanda dövülmesi, dogranmis kengerin, taze nanenin ve feslegenin içine atilip tuz ve yag eklenerek iyice ovulmasi, tavugun adaçayi marinesinden alinarak içerisine kapya kirmizi biber ve harci konulduktan sonra rulo haline getirilerek buharli firinda 180 santigrat derecede 15 dakika pisirilmesi, havuç ve kabagm jülienne dogranip zeytinyagiyla hafif sotelenmesi, bal kabaginin baslanmasi, haslanmis bal kabagina nisasta ve ada çayinin eklenerek blenderda hepsinin çekilmesi, karisima baharatlarin eklenmesi ve ocakta pisirilmesi, kivamini alinca kremanin eklenmesi ve çok az daha kaynatilmasi, ocaktan alinip sunum tabagina alinmasi, sos en alta, üzerine julienne sebzeler, üzerine tavuk sarma dilimleri yerlestirilip rosemary ile dekorlanmasi, sicak olarak çukur tabakta sunulmasi. TR TR DESCRIPTION TOYBIGER PRODUCTION METHOD Technological Field: This invention is related to the production method of toybiger, which is a new dish in the food industry. Known Status of the Technology: Human beings have been constantly evolving to meet their various needs since the day they existed on earth. One of the most basic needs in the development of human beings is food. While food is one of the essential elements for human survival, it is also a cultural concept with its high diversity. Many types of food have been produced in different cultures according to different tastes, and today, new tastes are still created by mixing natural ingredients in different proportions. When it comes to food culture, Turkish cuisine has an important place in the world with its rich food varieties. It stands out in world cuisine, especially with its healthy and nutritious dishes. Nowadays, there are different types of chicken dishes made using many different ingredients. This diversity has been increased with chicken meat, edible wild herbs, vegetables, sage and natural spices. As time progresses, human beings are constantly discovering nutritious and different tastes. Especially in our country, dishes made from chicken meat are very popular and their ingredients are abundant. In addition to paying attention to hygiene in the preparation of such dishes, great importance should be given to ensuring that nutritional losses are as low as possible and to preparing products with nutritious content. The patent application describes the "preparation method of toybiger dish". The present invention is related to the production method of preparing toadbergi meal with different properties, taste and nutrition prepared by the method specified in the explanations, where the toadger dish prepared using naturally growing kenger (from herbs) is a different dish from the existing chicken dishes. The patent application describes a "method for preparing toybiger dish". The present invention, unlike the chicken dishes prepared in daily life, is based on the use of toadbiger as a new healthy main dish by blending it with the herb that grows in the Aegean and Mediterranean regions and chicken meat with spices that have medicinal antioxidant properties, and by applying a different cooking technique together with the sage plant. The preparation of toybiger, which is prepared by the preparation and cooking method as specified, is related to the production method. In the patent application explained above, making toybiger using kenger is mentioned. The aim of the described toybiger dish is to make the dishes prepared with the frequently used chicken meat go beyond the standard dishes and make it modern in presentation and healing. The Kenger plant, which grows spontaneously and can be found easily in nature (Mediterranean and Aegean Region), is evaluated. To obtain a product that has never been tried before by bringing together products that have high nutritional value and are compatible in terms of appearance, taste and color. It is aimed to provide an alternative product that is low cost, easy to prepare, beneficial to health and can be offered in hospital kitchens, food industry and a la carte restaurants. It is a different banquet dish that is beneficial to health and can also be used in home kitchens. Plant seeds recommended to protect against cancer were used in a meal for the first time. While preparing the dish, a different cooking method was tried by using herbal tea and its taste was increased. The value of wild herbs is emphasized. It is a recommended meal suitable for adults, those in developmental age, and athletes. Pumpkin has been used in a sauce other than the traditional flavor. Our region and its products (Mediterranean and Aegean Region) are introduced to foreign guests with a different and modern meal. It is a different product that has never been tried before, combining products with high nutritional value and compatible in terms of appearance, taste and color. As a result, there is a need for a new type of chicken meal that has a delicious taste, is beneficial for health, is hygienic, is practical to make and is low in cost, along with the nutritional advantages mentioned above. Definition of the Invention: This invention is a bighorn production method that can overcome the disadvantages in terms of nutrition and eco-ionicity mentioned above, and its feature is; It is a new production method that has a delicious taste, is beneficial for health, is hygienic, practical to make and low in cost. The method of the invention has a delicious taste with its stages and the materials used. The product resulting from the method subject to the invention appeals to every taste. The method of the invention is beneficial for health with its steps and materials used. The method subject to the invention can be done practically with the processing steps it has. The product resulting from the method of the invention is advantageous in terms of cost. In the method subject to the invention, kenger (sevketi bostan) is used. In the method subject to the invention; It consists of turning chicken breast into fillet and marinating it in brewed sage. In the method subject to the invention; After washing and cleaning the cucumber, fresh mint and basil, they are chopped finely. Cardamom, cinnamon sticks, nettle seeds, garlic and white pepper are crushed in a mortar. Chopped cucumber is thrown into fresh mint and basil. Add salt and oil and rub thoroughly. Take the chicken from the sage, add red pepper and the filling, turn it into a roll and cook it in the steam oven at 180 degrees for 15 minutes. Carrots and zucchini are chopped into matchsticks and lightly sautéed with olive oil. Zucchini is boiled. Other sauce ingredients are added. They are all pulled in the chopper. Spices are added. It is cooked on the stove. When it thickens, add the cream. It is boiled a little longer. It is taken from the stove. It is placed on a presentation plate. The sauce is placed at the bottom, matchstick vegetables are placed on top, chicken wrap slices are placed on top and decorated with rosemary. It is served hot in a deep plate. Description of Drawings: The invention will be described with reference to the accompanying drawings, so that the features of the invention will be more clearly understood and appreciated, but the purpose of this is not to limit the invention to these particular embodiments. On the contrary, it is intended to cover all alternatives, modifications and equivalences of the invention that may be included within the scope of the invention as defined by the appended claims. It should be understood that the details shown are for the sole purpose of illustrating preferred embodiments of the present invention and are presented for the purpose of providing the most useful and easily understandable description of both the embodiment of the methods and the rules and conceptual features of the invention. In these drawings; Figure 1 is the schematic view of the production steps. Figure 2 is the schematic view of the continuation of the production steps. Figure 3 is the schematic view of the continuation of the production steps. The figures that will help understand this invention are numbered as indicated in the attached picture and are given below with their names. Explanation of References: 101. Filleting chicken 102. Brewing sage 103. Marinating chicken 104. Chopping herbs 105. Grinding seeds 106. Rubbing herbs with salt and oil 107. Cooking chicken 108. Sautéing vegetables 109. Boiling pumpkin 110. Passing through the chopper 1 1 1. Cooking the puree 112. Adding the cream 113. Placing it on a presentation plate 1 14. Decorating it 1 15. Serving Disclosure of the Invention: The invention; turning chicken breast into fillets (101), brewing sage by adding it to boiling water (102), marinating chicken fillet in sage (103), washing and cleaning the cucumber, fresh mint and basil and then chopping them finely (104), cardamom, cinnamon sticks, nettle. crushing the seeds, garlic and white pepper in a mortar (105), adding chopped cranberries, fresh mint and basil, adding salt and oil and rubbing well (106), removing the chicken from the sage marinade, adding capia red pepper and its filling, then rolling it up and baking it in the steam oven at 180 centigrade. cooking for 15 minutes (107), chopping carrots and zucchini into matchsticks and sautéing them lightly with olive oil (108), boiling the pumpkin (109), adding starch and sage to the boiled pumpkin and grinding them all in the chopper (110), adding spices to the mixture and cooking on the stove (109). 111), when it thickens, add the cream and boil it a little more (112), remove it from the stove and put it on a presentation plate (113), put the sauce at the bottom, place julienne vegetables on it, put chicken wrap slices on it and decorate it with rosemary (114), serve it hot in a deep plate. It consists of (115) processing steps. In the method subject to the invention, kenger (sevketi bostan) is used. In the method subject to the invention; Chicken breast is turned into fillet. Sage tea is brewed. Chicken fillet is marinated in brewed sage. Bulus kenger, fresh mint and basil are washed and sorted. Then it is finely chopped. Cardamom, cinnamon sticks, nettle seeds, garlic and white pepper are crushed in a mortar. Chopped cucumber is thrown into fresh mint and basil. Add salt and oil and rub thoroughly. Chicken is taken from sage. Add red pepper and filling into it. Then it is turned into a roll. Bake in the steam oven at 180 degrees for 15 minutes. Carrots and zucchini are cut into matchstick shapes and lightly sautéed with olive oil. Zucchini is boiled. Other sauce ingredients are added. They are all pulled in the chopper. Spices are added. It is cooked on the stove. When it thickens, add the cream. It is boiled a little longer. It is taken from the stove. It is placed on a presentation plate. Sauce is placed at the bottom, julienne vegetables are placed on top, chicken wrap slices are placed on top and decorated with rosemary. It is served hot in a deep plate. Detailed Explanation of the Invention: The invention is basically; These include filleting, brewing the tea, marinating the chicken, preparing the filling, sautéing the vegetables, wrapping the chicken, cooking the sauce, baking the chicken, decorating and serving. In the production method of the invention, chicken meat is turned into fillet (101). Sage is brewed by adding it to boiling water (102). Chicken fillet is marinated in sage (103). Kenger, fresh mint and basil are washed and cleaned and then finely chopped (104). Cardamom, cinnamon sticks, nettle seeds, garlic and white pepper are crushed in a mortar (105). Chopped crabapple, fresh mint and basil are thrown into it, salt and oil are added and rubbed well (106). The chicken is removed from the sage marinade, and after adding red pepper and the filling, it is rolled into a roll and cooked in a steam oven at 180 degrees Celsius for 15 minutes (107). Carrots and zucchini are julienned and lightly sautéed with olive oil (108). Pumpkin is boiled (109). Starch and sage are added to the boiled pumpkin and ground in a chopper (110). Spices are added to the mixture and cooked on the stove (1 1 l). When it thickens, add the cream and boil it a little longer (112). It is taken from the stove and placed on a presentation plate (113). The sauce is placed at the bottom, chopped matchstick vegetables, chicken wrap slices are placed on top and decorated with rosemary (114). It is served hot in a deep plate (115). filleting the chicken breast, brewing the sage in boiling water, marinating the chicken fillet in 9 ml of sage, washing and cleaning the kefir, fresh mint and basil, then finely chopping it, cardamom shells, cinnamon; Grinding nettle seeds, garlic and white pepper in a mortar, adding chopped cloves, fresh mint and basil, adding salt and oil and rubbing well, removing the chicken from the sage marinade, adding capia red pepper and the filling, then rolling it up and baking it in a steam oven at 180 degrees Celsius for 15 minutes. Chopping carrots and zucchini into julienne and sautéing them lightly with olive oil, starting with the pumpkin, adding starch and sage to the boiled pumpkin and blending them all in the blender, adding the spices to the mixture and cooking it on the stove, adding the cream when it thickens and boiling it a little more, removing it from the stove and transferring it to the presentation plate, adding the sauce. Place julienne vegetables on the bottom, chicken wrap slices on top, decorate with rosemary, and serve hot in a deep plate. TR TR
Claims (1)
Publications (1)
| Publication Number | Publication Date |
|---|---|
| TR2021015950A1 true TR2021015950A1 (en) | 2023-04-24 |
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