KR20040071846A - Premix for Fried chicken and Fried chicken Cook Method - Google Patents
Premix for Fried chicken and Fried chicken Cook Method Download PDFInfo
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- KR20040071846A KR20040071846A KR1020030007748A KR20030007748A KR20040071846A KR 20040071846 A KR20040071846 A KR 20040071846A KR 1020030007748 A KR1020030007748 A KR 1020030007748A KR 20030007748 A KR20030007748 A KR 20030007748A KR 20040071846 A KR20040071846 A KR 20040071846A
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- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 38
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 38
- 238000000034 method Methods 0.000 title claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 66
- 235000009566 rice Nutrition 0.000 claims abstract description 66
- 239000000203 mixture Substances 0.000 claims abstract description 48
- 235000013312 flour Nutrition 0.000 claims abstract description 41
- 239000000843 powder Substances 0.000 claims abstract description 31
- 241000287828 Gallus gallus Species 0.000 claims abstract description 26
- 241000209140 Triticum Species 0.000 claims abstract description 19
- 235000021307 Triticum Nutrition 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 229920002907 Guar gum Polymers 0.000 claims abstract description 15
- 235000013351 cheese Nutrition 0.000 claims abstract description 15
- 239000000665 guar gum Substances 0.000 claims abstract description 15
- 229960002154 guar gum Drugs 0.000 claims abstract description 15
- 235000010417 guar gum Nutrition 0.000 claims abstract description 15
- 238000000576 coating method Methods 0.000 claims abstract description 12
- 239000011248 coating agent Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000002245 particle Substances 0.000 claims description 18
- 239000004922 lacquer Substances 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 4
- -1 garlic powder Substances 0.000 claims description 3
- 241000209094 Oryza Species 0.000 claims 14
- 240000007594 Oryza sativa Species 0.000 abstract description 52
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013330 chicken meat Nutrition 0.000 abstract 3
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 5
- 241000722363 Piper Species 0.000 description 4
- 238000013329 compounding Methods 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- UHZZMRAGKVHANO-UHFFFAOYSA-M chlormequat chloride Chemical compound [Cl-].C[N+](C)(C)CCCl UHZZMRAGKVHANO-UHFFFAOYSA-M 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
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- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
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- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
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- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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- 150000003722 vitamin derivatives Chemical class 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Abstract
Description
본 발명은 생닭을 튀기기 전에 생닭의 표피에 도포되는 소맥분(밀가루) 대신 쌀가루를 주요 성분으로 사용하는 닭튀김용 프리믹스 조성물 및 닭튀김 조리방법에 관한 것이다.The present invention relates to a premix composition for fried chicken and fried chicken cooking method using rice flour as a main ingredient instead of wheat flour (flour) applied to the skin of raw chicken before frying raw chicken.
일반적으로, 닭은 소나 돼지와 더불어 우리가 섭취하는 중요한 단백질 공급원으로서, 그 요리 방법에 따라 백숙, 닭튀김, 통닭구이, 양념통닭 등이 있다.In general, chicken is an important source of protein that we consume along with cows and pigs. Depending on the cooking method, chicken, fried chicken, grilled chicken, seasoned chicken, etc.
이중, 닭튀김은 생닭의 표피에 여러 가지 재료가 혼합된 프리믹스 조성물을 도포한 후 유탕기에서 일정 온도와 시간동안 튀겨내는 요리로 육질이 쫄깃쫄깃하여 많은 사람들의 미감을 충족시키고 있다.Of these, fried chicken is a dish that is mixed with various ingredients on the skin of raw chicken, and then fried in a lacquer for a certain temperature and time to satisfy the taste of many people.
상기 닭튀김용 프리믹스 조성물의 재료는 소맥분(밀가루), 계란, 소금, 조미료, 후추가 사용되며, 상기와 같은 재료를 이용한 닭튀김의 프리믹스 조성물은, 상기 소맥분에 계란, 조미료, 후추를 혼합한 상태에서 물 또는 청주를 혼합함으로서 닭튀김용 프리믹스 조성물이 만들어진다.Ingredients of the pre-mix composition for fried chicken is wheat flour (wheat flour), eggs, salt, seasonings, pepper is used, the pre-mix composition of fried chicken using the same material, the eggs, seasonings, pepper to the wheat flour The premix composition for fried chicken is made by mixing water or sake.
그리고, 상기와 같이 만들어진 프리믹스 조성물을 생닭의 표피에 골고루 도포한 다음 뜨거운 기름에 일정온도와 시간으로 튀겨냄으로서 닭튀김이 완성된다.Then, the premix composition prepared as described above is evenly applied to the skin of the raw chicken and then fried in hot oil at a predetermined temperature and time to complete the fried chicken.
그러나, 상기와 같은 닭튀김용 프리믹스 조성물은, 프리믹스 조성물의 재료 중에서 주요 성분으로 소맥분(밀가루)이 상당한 비율을 차지하는데 이는 거의 대부분이 외국에 수입된 소맥분을 사용하기 때문에 수입에 따른 비용이 소요되고 이를 구입하는 요식업자는 유통마진을 부담을 해야하는 문제점이 있으며, 현대에 이르러서는 라면, 햄버거, 피자 등에 식사의존도가 높아짐에 따라 쌀의 소비량이 줄어들게 되어 쌀을 생산하는 농가와 나아가서 경제에 악영향을 초래하는 문제점이 있었다.However, in the premix composition for fried chicken, wheat flour (wheat flour) is a major component of the premix composition, which is expensive due to the import of wheat flour, which is mostly imported from abroad. Caterers who purchase them have to bear distribution margins, and in modern times, as food dependence on ramen, hamburgers, and pizzas increases, the consumption of rice decreases, which in turn affects the farmers producing rice and the economy. There was a problem.
본 발명은 상기한 바와 같은 문제점을 해결하기 위하여, 닭튀김용 프리믹스의 주요성분인 소맥분(밀가루) 대신 쌀을 사용하고, 쌀의 영양분이 튀김닭에 함유되는 닭튀김용 프리믹스 조성물 및 닭튀김 조리방법을 제공하는데 그 목적이 있다.The present invention, in order to solve the problems as described above, using rice instead of wheat flour (flour), which is the main ingredient of the fried chicken premix, fried chicken premix composition and fried chicken cooking method containing the nutrients of the rice fried chicken The purpose is to provide.
본 발명은 상기와 같은 목적을 달성하기 위하여, 닭튀김용 프리믹스 조성물에 있어서, 쌀가루, 30MESH의 쌀입자, 구아검, 정제염, 치즈분말, 향신료로 구성되되, 상기 쌀가루는 87.5 ~ 91.5중량%, 30MESH의 쌀입자는 1 ~ 5중량%, 구아검은 0.3 ~ 0.7중량%, 정제염은 0.3 ~ 0.7중량%, 치즈분말은 0.5 ~ 4.5중량%, 향신료는 2 ~ 6중량%의 배합비로 배합되거나 쌀가루: 89.5중량%, 30MESH의 쌀입자: 3중량%, 구아검: 0.5중량%, 정제염: 0.5중량%, 치즈분말: 2.5중량%, 향신료: 4중량%의 배합비 배합되고, 또한, 상기 쌀가루 및 30MESH의 쌀입자는 찹쌀 또는 멥쌀이 사용되며, 상기 향신료는, 양파분, 마늘분, 후추분이 3:6:1의 중량비로 배합되는 닭튀김용 프리믹스 조성물을 제공한다.The present invention, in order to achieve the above object, in the premix composition for fried chicken, consisting of rice flour, rice particles of 30MESH, guar gum, refined salt, cheese powder, spices, the rice flour is 87.5 ~ 91.5% by weight, 30MESH Rice particles are 1 to 5% by weight, guar gum 0.3 to 0.7% by weight, refined salt is 0.3 to 0.7% by weight, cheese powder is 0.5 to 4.5% by weight, spices are formulated in a blending ratio of 2 to 6% by weight or rice flour: 89.5 % By weight, 30% by weight of rice particles: 3% by weight, guar gum: 0.5% by weight, refined salt: 0.5% by weight, cheese powder: 2.5% by weight, spices: 4% by weight of the mixing ratio, the rice flour and rice of 30MESH Glutinous rice or non-glutinous rice is used as the particles, the spices, onion powder, garlic powder, pepper powder provides a premix composition for fried chicken is blended in a weight ratio of 3: 6: 1.
한편, 생닭을 부위별로 절단하는 단계와; 상기 부위별로 절단된 생닭의 표피에, 전분과 소맥분의 배합물과 물이 50:50 비율로 혼합된 겔상태의 혼합물을 코팅하는 제1차 코팅단계와; 상기 1차 코팅된 혼합물의 표면으로, 각각 분말형태인 쌀가루, 30MESH의 쌀입자, 구아검, 정제염, 치즈분말, 향신료의 프리믹스 조성물을 도포하는 제2차 코팅단계와; 상기 제2차 코팅된 생닭을 유탕기에서 튀기는 튀김 단계를 포함하고, 상기 배합물은, 전분: 90중량%, 소맥분: 10중량%의 배합비로 배합되며, 상기 튀김단계에서는, 제2차 코팅된 생닭이 유탕기에서 170 ~ 180℃로 10 ~ 12분 동안 튀겨지는 닭튀김 조리방법을 제공한다.On the other hand, cutting the raw chicken by parts; A first coating step of coating the epidermis of the raw chicken cut by the portions, the gel mixture of a starch and wheat flour mixture and water in a 50:50 ratio; A second coating step of applying a premix composition of rice powder in powder form, rice particles of 30MESH, guar gum, refined salt, cheese powder, and spices to the surface of the primary coated mixture; And a frying step of frying the second coated raw chicken in a lacquer, wherein the blend is formulated at a blending ratio of starch: 90% by weight and wheat flour: 10% by weight, in the frying step, the second coated raw chicken The frying machine provides a fried chicken cooking method which is fried at 170 to 180 ° C. for 10 to 12 minutes.
(실시예)(Example)
본 발명에 따른 닭튀김 프리믹스 조성물 및 닭튀김 조리방법에 사용되는 다수의 재료를 주원료로 한 프리믹스 조성물과 이를 이용한 닭튀김 조리방법 과정을 아래에 설명한다.The fried chicken premix composition and fried chicken cooking method according to the present invention will be described below a premix composition using a plurality of ingredients as a main ingredient and a fried chicken cooking method using the same.
- 프리믹스 조성물 -Premix Composition
본 발명에 따른 프리믹스 조성물은, 쌀가루, 30MESH의 쌀입자, 구아검, 정제염, 치즈분말, 향신료로 구성된다.The premix composition according to the present invention is composed of rice flour, rice particles of 30MESH, guar gum, refined salt, cheese powder, spices.
그리고, 상기 프리믹스 조성물인 쌀가루, 30MESH의 쌀입자, 구아검, 정제염,치즈분말, 향신료의 각 배합비는, 쌀가루: 87.5 ~ 91.5중량%, 30MESH의 쌀입자: 1 ~ 5중량%, 구아검: 0.3 ~ 0.7중량%, 정제염: 0.3 ~ 0.7중량%, 치즈분말: 0.5 ~ 4.5중량%, 향신료: 2 ~ 6중량%의 배합비로 배합되고, 보다 상세하게는 쌀가루: 89.5중량%, 30MESH의 쌀입자: 3중량%, 구아검: 0.5중량%, 정제염: 0.5중량%, 치즈분말: 2.5중량%, 향신료: 4중량%의 배합비 배합된다.In addition, each compounding ratio of rice flour, 30MESH rice particles, guar gum, refined salt, cheese powder, and spices as the premix composition, rice powder: 87.5 to 91.5% by weight, rice particles: 1 to 5% by weight, guar gum: 0.3 ~ 0.7% by weight, refined salt: 0.3 to 0.7% by weight, cheese powder: 0.5 to 4.5% by weight, spices: 2 to 6% by weight of the blending ratio, more specifically, rice flour: 89.5% by weight, rice particles of 30MESH: 3% by weight, guar gum: 0.5% by weight, tablet salt: 0.5% by weight, cheese powder: 2.5% by weight, spices: 4% by weight.
또한, 상기와 같이 이루어진 프리믹스 조성물 중 상기 쌀가루 및 30MESH의 쌀입자와 동일한 배합비로 가공한 찹쌀 또는 멥쌀 중 어느 하나를 선택하여 배합될 수 있다.In addition, the premix composition made as described above may be selected by mixing any one of the rice flour and glutinous rice or non-glutinous rice processed in the same compounding ratio as the rice particles of 30MESH.
상기 프리믹스의 조성물 중 많은 배합비를 차지하는 쌀은 아래와 같이 쌀의 일반성분 중 쌀의 영양성분은 가식무 100g당 당질이 76.2g이고 단백질이 6.5g, 지방 1.1g, 조섬유 0.2g 등으로 구성되어 있다.Rice, which occupies a large amount of compounding ratio in the composition of the premix as follows, the nutritional component of the rice of the general ingredients of the rice is 76.2g of sugar per 100g of edible radish, protein 6.5g, 1.1g fat, 0.2g crude fiber and so on.
- 쌀의 일반성분 --General Ingredients of Rice-
상기 쌀의 영양성분 중 단백질은 양질의 단백질로서 그 함량은 적지만 아미노산 분포에 있어 필수 아미노산안 라이신 함량은 옥수수, 조, 소맥분(밀가루)보다 약 2배정도 높다.Protein in the nutritional content of the rice is a high quality protein, but its content is small, but in the amino acid distribution, the essential amino acid lysine content is about 2 times higher than corn, crude, wheat flour (flour).
또한, 상기 쌀은 지방 함량이 적을 뿐 아니라 주로 불포화 지방산으로 구성되어 있어서 지방에 의한 성인병 위험이 낮으며, 쌀의 단백질은 혈중 콜레스테롤, 중성지방 농도를 감소시키는 효과가 있다.In addition, the rice has a low fat content and mainly composed of unsaturated fatty acids, thereby lowering the risk of adult diseases caused by fat, and the protein of rice has the effect of reducing blood cholesterol and triglyceride levels.
한편, 상기한 바와 같은 프리믹스 조성물은, 기존의 프리믹스 조성물 중 많은 배합 비율을 차지하는 소맥분(밀가루) 대신 쌀을 이용함으로서 남아도는 쌀을 소비할 수 있고, 이로 인한 쌀을 생산하는 농가와 경제에 큰 도움을 줄 수 있는 이점이 있다.On the other hand, the premix composition as described above can consume the remaining rice by using rice instead of wheat flour (flour), which occupies a large proportion of the existing premix composition, thereby resulting in a large amount of farming and economy for producing rice There are advantages that can help.
- 닭튀김 조리방법 --How to cook fried chicken-
우선 세척된 생닭을 부위별로 절단한다.First, the washed chicken is cut by parts.
그런 다음, 전분과 소맥분을 각각 전분: 90중량%, 소맥분:10중량%로 배합하여 배합물을 만든 다음, 상기 배합물과 물을 50:50의 비율로 다시 혼합한 겔상태의 혼합물을 생닭의 표피에 골고루 도포하여 제1차 코팅을 한다.Next, starch and wheat flour were mixed with starch: 90% by weight and wheat flour: 10% by weight, respectively, to prepare a blend, and then the gel mixture obtained by re-mixing the blend and water at a ratio of 50:50 was added to the epidermis of raw chicken. Apply evenly to give a primary coating.
한편, 상기 생닭의 표피에 제1차 코팅된 혼합물의 표면으로 쌀가루, 30MESH의 쌀입자, 구아검, 정제염, 치즈분말, 향신료로 구성된 분말 형태인 프리믹스 조성물을 도포하여 제2차 코팅을 한다.On the other hand, the second coating is applied to the surface of the first coating on the epidermis of the raw chicken by applying a powder mixture consisting of rice powder, rice particles of 30MESH, guar gum, refined salt, cheese powder, spices.
여기서, 상기 30MESH의 쌀입자는 나중에 완성될 튀김닭을 먹을 때 씹히는 느낌과 함께 바삭한 맛을 나타내기 위한 것이다.Here, the rice particles of the 30MESH is for showing the crispy taste with the feeling of chewing when eating the fried chicken to be finished later.
또한, 상기 향신료는 양파분, 마늘분, 후추분으로 구성되고, 이들의 배합 비율은 3:6:1의 중량비로 배합한다.In addition, the spice is composed of onion powder, garlic powder, pepper powder, and their blending ratio is blended in a weight ratio of 3: 6: 1.
그리고, 제2차 코팅된 생닭을 유탕기에 튀기되, 상기 유탕기 내부에 수용된식물성 기름의 온도를 170 ~ 180℃ 상태로 유지한 상태하에서 10 ~ 12분 동안 튀김으로서 튀김닭이 완성된다.Then, the second coated raw chicken is fried in a lacquer, and fried chicken is completed by frying for 10 to 12 minutes while maintaining the temperature of the vegetable oil contained in the lacquer at 170 to 180 ° C.
한편, 상기한 바와 같은 프리믹스 조성물을 이용하여 생닭을 튀겨 조리된 튀김닭에는 프리믹스 조성물 중 많은 배합 비율을 차지하는 쌀가루 즉, 쌀의 영양분이 튀김닭에 함유됨으로서 시식자는 쌀의 영양분과 함께 닭고기의 영양분을 동시에 섭취할 수 있는 이점이 있다.On the other hand, fried chicken cooked by frying raw chicken using the premix composition as described above contains rice powder, ie, the nutrients of the rice in the fried chicken, which occupy a large proportion in the premix composition. At the same time there is an advantage to eat.
본 발명에 따른 닭튀김용 프리믹스 조성물 및 닭튀김 조리방법은, 기존의 닭튀김 프리믹스 조성물 중 많은 배합 비율을 차지하는 소맥분(밀가루) 대신 쌀을 이용함으로서 남아도는 쌀을 소비할 수 있고, 이로 인한 쌀을 생산하는 농가와 경제에 큰 도움을 줄 수 있는 효과가 있다.The premix composition and fried chicken cooking method for fried chicken according to the present invention can consume the remaining rice by using rice instead of wheat flour (flour) which occupies a large proportion of conventional fried chicken premix composition, resulting in rice There is an effect that can be of great help to farmers and economies that produce them.
또한, 상기한 바와 같은 프리믹스 조성물을 이용하여 생닭을 튀겨 조리된 튀김닭에는 프리믹스 조성물 중 많은 배합 비율을 차지하는 쌀가루 즉, 쌀의 영양분이 튀김닭에 함유됨으로서 시식자는 쌀의 영양분과 함께 닭고기의 영양분을 동시에 섭취할 수 있는 효과가 있다.In addition, the fried chicken cooked by frying the raw chicken using the premix composition as described above contains rice powder, ie, the nutrients of the rice in the fried chicken, which occupy a large proportion in the premix composition. At the same time can be taken.
이상에서는 본 발명을 특정의 바람직한 실시예를 참고하여 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 본 발명의 요지를 벗어나지 않는 범위 내에서 당해 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의하여 다양한 변경과 수정이 이루어질 수 있는 것이다.In the above, the present invention has been described with reference to specific preferred embodiments, but the present invention is not limited to the above-described embodiments, and the present invention is not limited to the scope of the present invention. Various changes and modifications can be made by the user.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100901722B1 (en) * | 2007-12-10 | 2009-06-08 | 씨제이제일제당 (주) | A composition of korean pancake powder using rice powder |
| KR101273754B1 (en) * | 2010-12-21 | 2013-06-13 | 주식회사 삼양사 | Premix composition for meat |
| WO2018108425A1 (en) * | 2016-12-15 | 2018-06-21 | Unilever N.V. | Particulate meat seasoning composition |
| US11337448B2 (en) | 2016-11-07 | 2022-05-24 | Conopco Inc. | Emulsified savoury food concentrate |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101381501B1 (en) | 2013-11-05 | 2014-04-04 | 신대준 | Coating for fried stuff, which is coated with the fat of the manufacturing method and manufacturing method of frying |
| KR101716387B1 (en) * | 2014-09-01 | 2017-03-14 | 강경형 | Manufacturing Method fried covering of a fried chicken Gluten-free |
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2003
- 2003-02-07 KR KR10-2003-0007748A patent/KR100486858B1/en not_active IP Right Cessation
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100901722B1 (en) * | 2007-12-10 | 2009-06-08 | 씨제이제일제당 (주) | A composition of korean pancake powder using rice powder |
| KR101273754B1 (en) * | 2010-12-21 | 2013-06-13 | 주식회사 삼양사 | Premix composition for meat |
| US11337448B2 (en) | 2016-11-07 | 2022-05-24 | Conopco Inc. | Emulsified savoury food concentrate |
| WO2018108425A1 (en) * | 2016-12-15 | 2018-06-21 | Unilever N.V. | Particulate meat seasoning composition |
| CN110087486A (en) * | 2016-12-15 | 2019-08-02 | 荷兰联合利华有限公司 | Particle meat flavouring composition |
| EA037567B1 (en) * | 2016-12-15 | 2021-04-15 | Юнилевер Н.В. | Particulate meat seasoning composition |
| US11653681B2 (en) | 2016-12-15 | 2023-05-23 | Conopco Inc. | Particulate meat seasoning composition |
| CN110087486B (en) * | 2016-12-15 | 2024-03-15 | 联合利华知识产权控股有限公司 | Granular meat flavor composition |
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