KR101142181B1 - Method for processing a roast chicken having herb - Google Patents
Method for processing a roast chicken having herb Download PDFInfo
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- KR101142181B1 KR101142181B1 KR1020090078765A KR20090078765A KR101142181B1 KR 101142181 B1 KR101142181 B1 KR 101142181B1 KR 1020090078765 A KR1020090078765 A KR 1020090078765A KR 20090078765 A KR20090078765 A KR 20090078765A KR 101142181 B1 KR101142181 B1 KR 101142181B1
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 15
- 235000008390 olive oil Nutrition 0.000 claims abstract description 15
- 235000020097 white wine Nutrition 0.000 claims abstract description 13
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 3
- 235000013532 brandy Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 238000004898 kneading Methods 0.000 claims 1
- 238000005498 polishing Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 abstract description 5
- 240000007926 Ocimum gratissimum Species 0.000 abstract description 5
- 235000013330 chicken meat Nutrition 0.000 description 44
- 235000008216 herbs Nutrition 0.000 description 6
- 206010012438 Dermatitis atopic Diseases 0.000 description 5
- 201000008937 atopic dermatitis Diseases 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 230000000845 anti-microbial effect Effects 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- KRQUFUKTQHISJB-YYADALCUSA-N 2-[(E)-N-[2-(4-chlorophenoxy)propoxy]-C-propylcarbonimidoyl]-3-hydroxy-5-(thian-3-yl)cyclohex-2-en-1-one Chemical compound CCC\C(=N/OCC(C)OC1=CC=C(Cl)C=C1)C1=C(O)CC(CC1=O)C1CCCSC1 KRQUFUKTQHISJB-YYADALCUSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000015092 herbal tea Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 229960003471 retinol Drugs 0.000 description 1
- 235000020944 retinol Nutrition 0.000 description 1
- 239000011607 retinol Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 210000004291 uterus Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 허브를 함유하는 닭 구이 제조방법에 관한 것으로서, 보다 상세하게는 닭을 준비하여 손질하는 제 1 단계; 허브 양념을 제조하여 상기 닭에 첨가하는 제 2 단계; 상기 제 2 단계의 허브 양념이 첨가된 닭을 올리브 오일 및 백포도주의 혼합물에 30~40분 동안 재워두는 제 3 단계; 및 상기 제 3 단계의 닭을 굽는 제 4 단계를 포함하여 이루어지며, 이때, 상기 허브 양념은 닭 2000 중량부를 기준으로 생로즈마리 40~60 중량부, 생다임 20~40 중량부, 생바질잎 10~30 중량부, 생마늘 40~60 중량부 및 통후추 3~8 중량부를 다져서 혼합하여 제조되며, 상기 올리브 오일 및 백포도주의 혼합물은 닭 2000 중량부를 기준으로 올리브 오일 40~60 중량부 및 백포도주 5~15 중량부를 혼합하여 제조되는 것을 특징으로 하는 허브를 함유하는 닭 구이 제조방법에 관한 것이다.The present invention relates to a method of manufacturing a chicken roasting containing a herb, and more particularly, A second step of preparing and adding herbal sauce to the chicken; A third step of putting the chicken to which the second-stage herb seasoning is added in a mixture of olive oil and white wine for 30 to 40 minutes; And a fourth step of baking the chicken in the third step, wherein the herb sauce contains 40 to 60 parts by weight of raw rosemary, 20 to 40 parts by weight of raw rosemary, 20 to 40 parts by weight of raw rosemary, 40 to 60 parts by weight of raw garlic and 3 to 8 parts by weight of green pepper. The mixture of olive oil and white wine is prepared by mixing 40 to 60 parts by weight of olive oil and 5 to 15 parts by weight of olive oil based on 2000 parts by weight of chicken, The present invention relates to a method of manufacturing a chicken roast containing a herb, which is produced by mixing a roasted chicken with a chicken,
닭 구이, 허브, 로즈마리, 다임, 바질 Roasted chicken, herb, rosemary, dime, basil
Description
본 발명은 허브를 함유하는 닭 구이 제조방법에 관한 것으로서, 보다 상세하게는 손질한 닭에 로즈마리, 다임, 바질 등을 포함하는 허브 양념을 첨가하고, 이를 올리브 오일과 백포도주의 혼합물에 재워둔 후, 그릴이나 숯불 등에서 구워 섭취함으로써, 허브의 맛과 향을 느낄 수 있을 뿐만 아니라 허브의 효능을 얻을 수 있는 허브를 함유하는 닭 구이 제조방법에 관한 것이다.The present invention relates to a method for manufacturing a chicken roasting containing a herb, and more particularly, to a method for manufacturing a roasting chicken containing a herb, which comprises adding a herb seasoning containing rosemary, dime, basil and the like to a trimmed chicken and placing it in a mixture of olive oil and white wine, The present invention relates to a method of manufacturing a chicken roast containing a herb that can be used not only to feel the flavor and aroma of the herb but also to obtain the efficacy of the herb.
일반적으로 닭고기는 돼지고기, 소고기 등과 함께 소비자들이 가장 보편적으로 구입하여 섭취하고 있는 육류로서, 특히 여름철에는 삼계탕, 영계백숙 등 닭고기를 이용한 보양 음식으로 널리 섭취되고 있다.Generally, chicken is the most commonly consumed meat consumed by consumers with pork and beef, and is widely consumed as a refreshing food using chicken such as Samgyetang and Younggwa-suk during summer.
닭고기는 따뜻한 기운을 갖고 있어, 소화기능이 약해 늘 피로한 사람, 비위가 약한 사람, 살이 붙지 않는 사람, 중병을 앓은 회복기 환자, 양기가 부족해 기력이 약해지고 귀가 잘 들리지 않는 사람에게 특히 효능이 있으며, 또한, 닭고기에 는 칼슘, 인, 티아민, 리보플라빈, 니아신 등의 영양소와 체내에서 비타민으로 바뀌는 레티놀이 풍부하고, 불포화지방산 역시 다량 함유되어 있어, 체력 회복 및 성인병 예방 등을 위한 건강식으로 애용할 만하다.Chickens have a warm aura and are particularly effective for people with weak digestive functions, those who are tired, those who are weak, those who are not fattened, those who are suffering from serious illness, those who are weak enough to lack energy, Chicken is rich in nutrients such as calcium, phosphorus, thiamine, riboflavin, and niacin, and retinol, which is converted into vitamins in the body. It also contains a large amount of unsaturated fatty acids, and is a healthy food for restoring physical strength and preventing adult diseases.
그러나, 상기와 같은 닭고기의 효능에도 불구하고, 닭고기가 아토피 피부염을 앓고 있는 환자에게는 악영향이 있어 섭취를 피하여 왔다.However, despite the efficacy of the chicken as described above, the chicken has been adversely affected and avoided ingestion in patients suffering from atopic dermatitis.
한편, 허브는 향초, 약초 등의 풀잎을 가리키는 말로, 향신료로 요리에 쓰이거나 허브 티라 하여 잎을 달여 마시는 등 향기 좋은 풀의 총칭으로, 오늘날의 허브는 그 이용 부위와 범위가 예전에 비해 훨씬 넓어져 향료나 약용, 채소, 양념, 식품 보존제 및 첨가물 등으로 광범위하게 확대 사용되고 있으며, 특히 한동안 합성향료 등의 발달로 인해 뒤편으로 밀려났던 허브는 근래에 들어 합성 조미료, 방부제, 인공 향료 등에서 발생하는 부작용과 각종 문제로 인하여 다시 자연으로 돌아가려는 분위기 속에 서양은 물론 가까운 일본에서도 허브에 대한 관심이 높아지고 있는 실정이다.On the other hand, a herb is a generic term for fragrant grass, such as herbs and herbs, used for cooking with spices, or as a herbal tea for months, and today's herb is much wider than before. The herb has been widely used for spices, medicines, vegetables, spices, food preservatives and additives. Especially, the herbs which have been pushed backward due to the development of synthetic fragrances for a while have recently been used as side effects of synthetic seasonings, preservatives, Due to various problems, there is a growing interest in herbs in Japan as well as Western countries in an atmosphere of returning to nature.
본 발명의 목적은 아토피 피부염의 치료에 효과가 있는 로즈마리, 다임, 바질 등의 허브를 포함하는 허브 양념을 닭고기에 첨가한 후 이를 조리함으로써, 아토피 피부염이 있는 환자도 닭고기를 섭취할 수 있을 뿐만 아니라 동시에 아토피 피부염을 완화시키는 효과를 얻을 수 있는 허브를 함유하는 닭 구이 제조방법을 제공하고자 하는 것이다.It is an object of the present invention to provide a method for treating atopic dermatitis, which comprises adding a herb seasoning containing rosemary, dime, and basil, which are effective for treating atopic dermatitis, to chicken, And at the same time, an effect of alleviating atopic dermatitis can be obtained.
상기 목적을 달성하기 위한 본 발명의 허브를 함유하는 닭 구이 제조방법은, 닭을 준비하여 손질하는 제 1 단계; 허브 양념을 제조하여 상기 닭에 첨가하는 제 2 단계; 상기 제 2 단계의 허브 양념이 첨가된 닭을 올리브 오일 및 백포도주의 혼합물에 30~40분 동안 재워두는 제 3 단계 및 상기 제 3 단계의 닭을 굽는 제 4 단계를 포함하되, 상기 허브 양념은 닭 2000 중량부를 기준으로 생로즈마리 40~60 중량부, 생다임 20~40 중량부, 생바질잎 10~30 중량부, 생마늘 40~60 중량부 및 통후추 3~8 중량부를 다져서 혼합하여 제조되고, 상기 올리브 오일 및 백포도주의 혼합물은 상기 닭 2000 중량부를 기준으로 올리브 오일 40~60 중량부 및 백포도주 5~15 중량부를 혼합하여 제조된다.In order to accomplish the above object, the present invention provides a method for manufacturing a chicken roast containing a herb, comprising the steps of: preparing and conditioning a chicken; A second step of preparing and adding herbal sauce to the chicken; A third step of allowing the chicken to which the second stage herb seasoning is added to be added to a mixture of olive oil and white wine for 30 to 40 minutes and a fourth step of baking the chicken in the third stage, , 40 to 60 parts by weight of raw rosemary, 20 to 40 parts by weight of raw dime, 10 to 30 parts by weight of raw green leaves, 40 to 60 parts by weight of raw garlic and 3 to 8 parts by weight of green pepper, The mixture of olive oil and white wine is prepared by mixing 40 to 60 parts by weight of olive oil and 5 to 15 parts by weight of white wine based on 2000 parts by weight of the chicken.
삭제delete
또한, 상기 제 4 단계에서 구워진 닭에 브랜디 3~8 중량부를 첨가하는 단계를 더 포함할 수도 있다.Further, the method may further include adding 3 to 8 parts by weight of brandy to the chicken roasted in the fourth step.
본 발명에 의한 허브를 함유하는 닭 구이 제조방법에 따르면, 화학 조미료를 전혀 첨가하지 않는 대신 천연 생 허브를 사용하여 맛과 향을 좋게 하였으며, 닭 구이를 섭취함과 동시에 허브가 가지고 있는 효능인 피부 트러블 개선 효과 등을 얻을 수 있어 평소 닭고기 요리를 피해야하는 아토피 피부염 환자들도 거리낌없이 본 발명에 의한 닭 구이를 먹을 수 있다는 장점이 있다. According to the method of manufacturing a roasted chicken containing a herb according to the present invention, a natural raw herb is used instead of a chemical seasoning at all to improve taste and aroma, and a roasted chicken is consumed, So that patients with atopic dermatitis, who usually have to avoid chicken dishes, can enjoy chicken grill according to the present invention without hesitation.
이하, 본 발명을 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.
본 발명의 허브를 함유하는 닭 구이를 제조하기 위하여, 우선 제 1 단계로 닭을 준비하여 손질한다. 닭을 준비하여 손질할 때에는 닭의 뼈를 발라낸 후에 한입 크기로 잘라 먹기 간편하게 하는 것이 좋다.To prepare chicken roots containing the herbs of the present invention, the chicken is prepared and trimmed in a first step. When preparing the chicken, it is better to cut the chicken bone and cut it into bite size for easy eating.
다음, 제 2 단계로 상기 제 1 단계에서 준비된 닭에 첨가할 허브 양념을 제조한다. 이때, 상기 허브 양념의 제조는 닭 2000 중량부를 기준으로 하였을 때, 생로즈마리 40~60 중량부, 생다임 20~40 중량부, 생바질잎 10~30 중량부, 생마늘 40~60 중량부 및 통후추 3~8 중량부를 혼합하여 제조하며, 상기 모든 재료는 다져서 첨가하여야 닭에 허브의 맛과 향이 골고루 배어들게 된다.Next, as a second step, a herb sauce to be added to the chicken prepared in the first step is prepared. The preparation of the herb sauce comprises 40 to 60 parts by weight of raw rosemary, 20 to 40 parts by weight of raw rosemary, 10 to 30 parts by weight of fresh basil leaves, 40 to 60 parts by weight of raw garlic, And 3 ~ 8 parts by weight of the mixture, and all of the above ingredients must be added to the chicken so that the taste and aroma of the herb are evenly distributed to the chicken.
상기에서 첨가되는 허브는 각각 인체에 유익한 효능을 가지고 있는데, 우선 상기 생로즈마리는 항균 및 소독 작용을 하며, 피부 트러블을 진정시키는 효과가 있으며, 인체에서 항산화 및 항암 작용도 한다. 또한, 상기 생다임은 항균 및 거담 작용을 하며, 특히 여성의 자궁에 매우 효과적인 치료 효과가 있다고 알려져 있으며, 상기 생바질은 항균 작용 뿐만 아니라 소화 촉진 작용을 하며, 두통을 치료하는데 효과가 있다. Herbs added above have beneficial effects on the human body. First, the raw rosemary has antimicrobial and disinfecting action, calms skin troubles, and has antioxidant and anti-cancer effects in the human body. In addition, it is known that the simdim has antimicrobial and antidiarrheal effects, and is particularly effective for treating the uterus of a woman. The raw basil has an antimicrobial action as well as a digestive action and is effective for treating a headache.
다음, 제 3 단계로 상기 제 2 단계에서 허브 양념이 첨가된 닭을 올리브 오일 및 백포도주의 혼합물에 일정 시간 동안 재워둔다. 이때, 상기 올리브 오일 및 백포도주의 혼합물은 닭 2000 중량부를 기준으로 하였을 때, 올리브 오일 40~60 중량부 및 백포도주 5~15 중량부를 혼합하는 것이 바람직하며, 닭을 재워두는 시간은 30~40분인 것이 바람직하다. Next, as a third step, the chicken in which the herb seasoning is added in the second step is put in a mixture of olive oil and white wine for a certain period of time. Preferably, the mixture of olive oil and white wine is mixed with 40 to 60 parts by weight of olive oil and 5 to 15 parts by weight of white wine, preferably about 30 to 40 minutes, desirable.
이와 같이 닭을 재워두면 닭을 구워 섭취할 시에 보다 부드러운 맛을 느낄 수 있으며, 닭이 가지고 있은 특유의 비린내 등도 완전히 제거되어 섭취시 거부감을 없앨 수 있다. 또한, 올리브 오일이 가지고 있는 효능인 성인병 예방, 변비 및 당뇨 예방, 간 기능개선 및 피부보호 효과를 얻을 수 있으며, 동시에 백포도주의 효능인 해독 작용 및 면역 증강, 호르몬 조절 등의 효과도 얻을 수 있다.If you put chicken in this way, you can feel the mellow taste when you consume the chicken, and you can completely eliminate the fish 's unique fishy smell so that you can eliminate the feeling of rejection when you consume. In addition, the effect of olive oil can be obtained, prevention of adult diseases, prevention of constipation and diabetes, improvement of liver function and protection of skin, and at the same time, effects such as detoxification effect, immunity enhancement and hormone control of white wine can be obtained.
다음, 제 4 단계로 상기 제 3 단계를 거친 닭을 그릴에 굽는다. 그릴에 구울 시에는 한꺼번에 많은 양을 굽지 말고, 조금씩 구워서 섭취하는 것이 닭 구이 고유의 맛을 느낄 수 있으며, 숯불에 굽게 되면 닭 구이의 맛을 더 증가시킬 수 있다.Next, in step 4, the chicken roasted in the third step is grilled. When you grill on the grill, do not bake a large amount at a time, and grilled a little, you can feel the original taste of chicken grill, and if you bake on charcoal, you can increase the taste of chicken grill.
또한, 상기 제 4 단계에서 구워진 닭을 섭취할 시에는 섭취하기 직전에 소 량(닭 2000 중량부를 기준으로 하였을 때 브랜디 3~8 중량부)의 브랜디를 첨가할 수도 있는데, 브랜디를 첨가함으로써 혹시 닭에 함유되어 있을지도 모를 불순물을 제거할 수 있으며, 살균작용도 하여 보다 안전하게 닭 구이를 섭취할 수 있다.In addition, when the chicken is consumed in the fourth step, a small amount of brandy (3 to 8 parts by weight of brandy when the chicken is 2000 parts by weight) may be added immediately before consumption. By adding brandy, It is possible to remove impurities which may be contained in the chicken meat, and also to sterilize the chicken meat.
또한, 닭 구이를 섭취할 시에 닭 구이와 어울리는 새송이버섯, 팽이버섯, 양파 등을 함께 구워 섭취하면 닭 구이의 맛을 더욱 증가시킬 수 있을 뿐만 아니라 상기 새송이버섯, 팽이버섯, 양파 등이 가지고 있는 인체에 유익한 효과를 동시에 얻을 수 있으며, 취식자의 기호에 따라 닭 구이를 상추나 깻잎 등의 쌈 종류에 싸먹어도 더욱 맛있는 닭 구이를 즐길 수 있다.In addition, when the roasted chicken is consumed together with roasted mushroom, top mushroom, and onion roasted with chicken roast, the taste of the roasted chicken can be further increased, and the taste of the roasted mushroom, top mushroom and onion You can get beneficial effects to the human body at the same time, and you can enjoy more delicious chicken grilled even if you eat chicken grilled on the type of sourdough such as lettuce or sesame leaf according to the taste of the fishermen.
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| CN105533616A (en) * | 2016-01-26 | 2016-05-04 | 济南大学 | Seasoning for preserving roast chicken before roasting |
| KR102526574B1 (en) * | 2022-07-11 | 2023-04-27 | 주식회사 은화계 | Charcoal-grilled chicken using sea salt containing bamboo active ingredients and a method for preparing the same |
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