KR20060084199A - The cheese raises, manufacturing method of chicken barbecued beef - Google Patents
The cheese raises, manufacturing method of chicken barbecued beef Download PDFInfo
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- KR20060084199A KR20060084199A KR1020050004885A KR20050004885A KR20060084199A KR 20060084199 A KR20060084199 A KR 20060084199A KR 1020050004885 A KR1020050004885 A KR 1020050004885A KR 20050004885 A KR20050004885 A KR 20050004885A KR 20060084199 A KR20060084199 A KR 20060084199A
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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Abstract
본 발명은 치즈가 올려진 닭 불고기의 제조장법에 관한 것으로서, 보다 상세하게는 닭 가슴살, 정육, 오돌뼈, 야채를 일체로 혼합하여 하나의 고기부재로 형성시키되, 상기 고기부재 표면에는 매운양념소스를 도포하여 1차로 직화시킨 다음 고기부재에 시선한 치즈를 올린 후, 2차적으로 오븐에 가열함으로서 치즈 부분은 고기부재 표면에 흡수되거나 도포되므로 그 맛의 감촉은 부드러우면서 닭 가슴살, 정육, 오돌뼈, 야채와 치즈가 하나로 아우러져 종래의 닭 요리와 비교되는 새로운 맛을 느낄 수 있으며, 또한 간식용 등으로 남녀노소 상관없이 누구나 선호하는 음식맛을 살리는 효과가 있다.The present invention relates to a method of manufacturing a chicken bulgogi on cheese, and more specifically, chicken breast meat, meat, dolbone, vegetables are integrally mixed to form a meat member, spicy seasoning sauce on the meat member surface The first part is applied directly to the meat, then the cheese is placed on the meat member and then heated in the oven. The cheese part is absorbed or applied to the surface of the meat member, so the texture of the cheese is soft and the texture of chicken breast, meat, dol bone, Vegetables and cheese come together in one, you can feel the new taste compared to the traditional chicken dishes, and also for the snacks, etc., regardless of age and sex, everyone can enjoy the food taste.
치즈. 불고기. 닭 불고기Cheese. Bulgogi. Chicken Bulgogi
Description
본 발명은 치즈가 올려진 닭 불고기의 제조방법에 관한 것으로서, 보다 상세하게는 닭 가슴살, 정육, 오돌뼈, 야채를 일체로 혼합하여 하나의 고기부재로 형성시키되, 상기 고기부재 표면에는 매운양념소스를 도포하여 1차로 직화시킨 다음 상기 고기부재에 치즈를 올린 후, 2차적으로 오븐에 가열함으로써 간식용 등으로 남녀노소 상관없이 누구나 선호하는 치즈가 올려진 닭 불고기의 제조방법을 제시한 것이다.The present invention relates to a method for manufacturing chicken bulgogi on a cheese, and more specifically, chicken breast meat, meat, dolbone, vegetables are integrally mixed to form a meat member, spicy seasoning sauce on the meat member surface After applying the first to direct the first and then put the cheese on the meat member, and secondly by heating in the oven to present a method for producing a chicken bulgogi on which everyone prefers cheese, regardless of age and sex for snacks.
일반적으로 닭고기는 소고기나 돼지고기에 비해 섬유가 가늘고 연하여 근육 속에 섞여 있지 않아 맛이 담백하고 소화 흡수가 잘되는 것으로 알려져 있다.In general, chicken meat is thinner and softer than beef or pork, so it is not mixed in the muscles.
예로부터 닭고기에는 젖을 잘 나오게 하고 피를 보충하는 작용이 있다고 알려져 있어 병을 앓고 난 사람의 회복식이나 임산부의 산후 음식으로 권할 만한 음식이다.Since ancient times, it is known that chicken has a good effect of supplementing blood and supplementing blood, so it is recommended as a recovery food for a sick person or as a postpartum food for pregnant women.
또한, 식욕이 떨어지고 만성적인 피로가 쌓이기 쉬운 여름철 건강관리를 위해 닭고기를 많이 먹으면 체력 회복에 도움이 될 수 있으며, 부인들의 냉증에도 효 과가 있어 아랫배를 따뜻하게 해주고 이뇨작용에도 도움을 준다.In addition, eating a lot of chicken for health management in summer, which is easy to lose appetite and chronic fatigue, can help to recover physical strength, and also helps the woman's coldness to warm the belly and diuretic effect.
하지만, 다른 육류처럼 무기질과 비타민이 부족하므로 채소와 곁들여 먹는 것이 좋으며, 닭의 영양가는 생후 5개월에서 7개월까지의 것이 가장 높고 이 때가 맛도 제일 좋다고 알려져 있다.However, as with other meats, lack of minerals and vitamins, it is good to eat with vegetables, chicken's nutritional value is 5 months to 7 months old is the highest and this is the best taste.
한방에서는 치료약으로 사용하기도 하는데, 본초강목에 보면 붉은 수닭은 여자의 자궁출혈과 대하(帶下)를 치료하고 누런 암닭고기는 소갈과 설사를 그치게 하는 강장식품으로 오장을 보호하는 한편 정력을 강화시켜 준다고 알려져 있다.In oriental medicine, it is also used as a medicine.In the herbal tree, red rooster treats uterine bleeding and lobulation of the woman, and yellow hen is a tonic food that stops beef and diarrhea. It is known to give.
한편, 검은 암닭은 산후 몸조리에 좋다고 기술하고 있으며, 이러한 닭의 장점을 살리면서 손쉽게 조리될 수 있는 제조방법들이 많이 개발되어 있다.On the other hand, black hens are described as good for postpartum care, and many methods have been developed that can be easily cooked while taking advantage of these chickens.
그리고, 닭은 보통 생체로 유통되어 최종 소비자가 조리하게 되는데 상기 과정에서 맛이 변질되고 위생상의 문제점이 있다.In addition, the chicken is usually distributed to the living body to be cooked by the end consumer, the taste is altered in the process and there is a hygiene problem.
또한, 종래의 닭고기 요리에 식상해하는 소비자의 기호를 충족시키고, 조리시간이 짧아 바쁜 현대인이 쉽게 취식할 수 있는 새로운 닭고기의 제품을 개발 할 필요가 있다. In addition, there is a need to develop a new chicken product that satisfies consumers' preferences for conventional chicken dishes, and can be easily eaten by busy modern people due to short cooking time.
본 발명은 이러한 소비자의 기호에 부응하기 위하여 대부분의 사람들이 좋아하는 닭고기를 보다 새롭고 편하게 먹을 수 있도록 하는데 그 목적이 있다.The purpose of the present invention is to make it possible for most people to eat chicken more freshly and comfortably in order to meet consumer's preference.
상기의 목적을 달성하기 위하여 황토 및 맥반석에 의해 정수된 생수에 청량고추, 간장, 마늘, 설탕, 식초, 황기, 감초, 숙지향, 맛술, 배, 대추를 포함하여 하나의 매운양념소스로 형성시키되, 상기 매운양념소스은 닭 가슴살, 정육, 오돌 뼈, 야채 등과 일체로 혼합되어 다진 고기부재 위에 도포하여 1차로 구워내는 단계와,In order to achieve the above object, the bottled water purified by ocher and elvan has been formed into one spicy seasoning sauce including soft pepper, soy sauce, garlic, sugar, vinegar, astragalus, licorice, sage, flavor, pear, jujube. , The spicy seasoning sauce is mixed with chicken breast, meat, odol bone, vegetables, etc. integrally baked on the minced meat member and baked first,
상기 직화로 구워진 고기부재에 치즈를 올려 다시 가열하는 공정으로 구성되는 치즈가 올려진 닭 불고기의 제조방법을 제공하고자 한다. The present invention is to provide a method for producing a chicken-roasted chicken bulgogi consisting of a step of heating the cheese on the roasted meat member.
이하, 본 발명의 일실시례에 따른 치즈가 올려진 닭 불고기의 제조방법을 자세히 설명하면 아래와 같다.Hereinafter, the method of manufacturing a chicken bulgogi raised cheese according to an embodiment of the present invention in detail as follows.
먼저, 본 발명에 사용되는 닭의 가슴살은 평양지방에서 생산된 제품이 공급되며, 이 때 생닭을 가공하여 날개와 몸통 및 다리 등을 자르고 뱃속의 내장을 제거한 후, 알맞게 다듬은 다음 깨끗히 씻어 세척하게 된다.First, the chicken breast used in the present invention is supplied with a product produced in Pyongyang, at which time the raw chicken is processed to cut the wings, torso and legs, remove the gut of the stomach, then properly trimmed and washed to clean .
그리고, 상기와 같이 세척된 닭다리는 냉장 보관되어진 다음 바로 공급된다.Then, the chicken legs washed as described above are refrigerated and immediately supplied.
한편, 상기와 같이 공급되는 닭 가슴살은 다시 국내로 들어오는 과정에서 세척 및 살균 단계를 거친 후, 냉동 보관되어진다.On the other hand, the chicken breast supplied as described above is stored and frozen after going through the washing and sterilization step in the process of coming back to the country.
이후, 황토 및 맥반석에 의해 정수된 생수에 청량고추, 간장 마늘, 설탕, 황기, 감초, 숙지향, 맛술, 배, 대추를 투입하여 가열함으로써 하나의 매운양념소스로 형성된다,Then, it is formed as a spicy seasoning sauce by heating the red pepper, soy garlic, sugar, astragalus, licorice, ripening flavour, sake, pear, jujube in bottled water purified by ocher and elvan.
이때, 정수된 생수 5 내지 6 중량부에At this time, 5 to 6 parts by weight of purified water
청량고추 0.5% 중량부Soft red pepper 0.5% by weight
간장 0.6% 중량부Soy sauce 0.6% by weight
마늘 0.5% - 0.7% 중량부Garlic 0.5%-0.7% by weight
설탕 0.3% - 0.5% 중량부0.3%-0.5% sugar by weight
식초 0.4% - 0.6% 중량부Vinegar 0.4%-0.6% by weight
황기 0,5% 중량부Astragalus 0,5% by weight
감초 0.6% 중량부Licorice 0.6% by weight
숙지향 0.3% 중량부Soojijimi 0.3% by weight
맛술 0.2% 중량부Taste liquor 0.2% by weight
배 0.3% 중량부0.3% by weight
대추 0.4% 중량부Jujube 0.4% by weight
를 투입하여 120℃의 온도에서 10 내지 18분 동안 가열하면 별도의 매운양념소스로 형성된다.By heating for 10 to 18 minutes at a temperature of 120 ℃ is formed as a separate spicy seasoning sauce.
그리고, 상기와 같이 만들어진 매운양념소스는 가슴살, 정육, 오돌뼈, 야채를 일체로 혼합하여 형성되는 고기부재의 표면에 도포하게 된다.Then, the spicy seasoning sauce made as described above is applied to the surface of the meat member formed by integrally mixing the breast meat, meat, dolbone, vegetables.
이때, 상기 고기부재의 비율은,At this time, the ratio of the meat member,
닭 가슴살 25% 중량부25% by weight of chicken breast
정육 23% 중량부Meat 23% by weight
오돌뼈 20% 중량부20% by weight of bone
야채 7% 중량부7% by weight of vegetables
로 형성되며, 이를 일체로 다진후에 하나의 고기부재로 형성시키게 된다.It is formed as, it is formed into one meat member after chopped integrally.
다음, 준비된 매운양념소스를 상기 고기부재 표면에 도포한 후, 10분 동안 대기하는데 이는 매운양념소스가 고기부재 내부속으로 침지시키기 위함이다. Next, after applying the prepared hot seasoning sauce to the meat member surface, waiting for 10 minutes to immerse the hot seasoning sauce into the meat member.
다음, 매운양념소스가 도포된 상기 고기부재는 1차적으로 직화시키게 된다. Next, the meat member to which the spicy seasoning sauce is applied is primarily fired.
다음, 상기 1차로 구워진 고기부재 표면에 시선한 치즈를 올려 2차적으로 가열하게 된다.Next, the gaze cheese is placed on the surface of the first baked meat member and heated secondly.
따라서, 치즈는 고온의 온도에 의해 녹으면서 고기부재 표면에 흡수되거나 그 표면에 밀착될 수 있게 된다.Therefore, the cheese can be absorbed on or adhered to the meat member surface while melting by high temperature.
상기와 같은 작업에 의해 완성되는 치즈가 올려진 닭 불고기의 제조방법을 보다 상세히 설명하면 다음과 같다.Referring to the manufacturing method of the chicken bulgogi on the cheese finished by the above operation in more detail as follows.
1. 공정1. Process
닭의 가슴살 및 정육, 올돌뼈, 야채등을 세척하는 단계 Steps to clean chicken breasts, meats, bones and vegetables
2. 공정2. Process
매운양념소스를 형성하는 단계 Forming spicy sauce
3. 공정3. Process
매운양념소스를 가열하는 단계 Heating spicy sauce
4, 공정4, process
닭의 가슴살 및 정육, 올돌뼈, 야채을 일체로 다진 후, 하나의 고기부재로 형성하는 단계 Chicken meat breast and meat, doldol bone, vegetables minced together, forming a single meat member
5. 공정5. Process
상기 고기부재 표면에 매운양념소스를 도포하는 단계 Applying a spicy seasoning sauce to the meat member surface
6. 공정6. Process
상기 매운양념소스가 침지된 고기부재를 1차로 직화하는 단계 Directing the meat member in which the spicy seasoning sauce is immersed first
7. 공정7. Process
상기 1차로 직화된 고기부재에 신선한 치즈를 올려 2차적으로 가열하는 단계 Put fresh cheese on the first meat directing member to heat secondly
8. 공정8. Process
소비자가 시식하는 단계 Consumer Tasting Steps
* 실시예 *EXAMPLE
남녀 소비자 각 100인을 대상으로 치즈가 올려진 닭 불고기의 시식후, 결과는 아래표와 같다.After tasting chicken bulgogi with cheese on 100 male and female consumers, the results are shown in the table below.
[표1] 남자[Table 1] Man
[표2] 여자[Table 2] Women
상기 표 1 및 표 2와 같이 본 발명의 제조방법에 따라 제조된 치즈가 올려진 닭 불고기는 맛이 좋으면서 그 맛이 특이하여 소비자의 구미에 맞음을 알 수 있다.As shown in Table 1 and Table 2, the chicken bulgogi on the cheese prepared according to the manufacturing method of the present invention has a good taste and its taste is unique to suit the taste of consumers.
그리고, 본 발명의 치즈를 이용한 닭 불고기는 그 맛이 부드러워 남녀노소가 모두 즐겨 먹을 수 있으며, 또한 등산이나 야유회 및 간식이나 술안주로 매우 좋다.In addition, the chicken bulgogi using the cheese of the present invention is soft in taste and can be enjoyed by both young and old alike, and is also very good for hiking, picnics, snacks and wine snacks.
본 발명에 따라 제조된 치즈가 올려진 닭 불고기는 매운양념소스를 사용함과 아울러 치즈를 올린 상태로 가열하므로 그 맛의 감촉이 부드러우면서 닭 가슴살, 정육, 오돌뼈, 야채 등과 치즈가 어우러져 종래의 닭요리와 비교되는 새로운 맛을 느낄 수 있는 특징이 있다.The chicken bulgogi on the cheese prepared according to the present invention is heated in a state of raising the cheese while using a spicy seasoning sauce, while the texture of the cheese is smooth and the chicken breast, meat, dolbone, vegetables and cheese are combined with the conventional chicken There is a new taste compared to cooking.
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KR101042973B1 (en) * | 2008-09-26 | 2011-06-20 | 송순주 | Soy sauce sauce |
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KR101042973B1 (en) * | 2008-09-26 | 2011-06-20 | 송순주 | Soy sauce sauce |
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