KR20100013200A - Natural herb curing agent composition for fried chicken - Google Patents

Natural herb curing agent composition for fried chicken Download PDF

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KR20100013200A
KR20100013200A KR1020080074782A KR20080074782A KR20100013200A KR 20100013200 A KR20100013200 A KR 20100013200A KR 1020080074782 A KR1020080074782 A KR 1020080074782A KR 20080074782 A KR20080074782 A KR 20080074782A KR 20100013200 A KR20100013200 A KR 20100013200A
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chicken
curing agent
weight
minutes
natural
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KR1020080074782A
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Korean (ko)
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유병혁
윤영준
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재단법인 대구테크노파크
윤석준
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Priority to KR1020080074782A priority Critical patent/KR20100013200A/en
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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
    • 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
    • A23L27/40—Table salts; Dietetic salt substitutes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A natural herb curing agent composition which is mixed with 13 natural spices is provided to reduce manufacturing costs of the curing agent, and to hygienically manufacture fried chicken with the natural herb materials. CONSTITUTION: A manufacturing method of a natural herb curing agent comprises the following step: manufacturing curing agent by adding purified water and a curing agent composition; dipping chickens in the curing agent; applying the cured agent with bread crumbs; cooking the chickens in oil boiling at a temperature of 150 ~ 200°C for 3 ~ 5 minutes; and cooking the chicken for 1 ~ 2 minutes. The curing agent composition comprises Origanum majorana, Origanum vulgare, Thymus vulgaris, bay leaves, white pepper, Caryophylli Flos, Salvia officinalis, Myristica fragrans, tarragon, Rosmarinus officinalis, red pepper and paprika.

Description

닭고기 튀김용 천연 허브 염지제 조성물{Natural Herb Curing Agent Composition for Fried Chicken}Natural Herb Curing Agent Composition for Fried Chicken

본 발명은 닭고기 튀김용 천연 허브 염지제 조성물에 관한 것으로, 보다 구체적으로는, 13종의 천연 향신료가 최적의 배합비로 제조된 천연 허브 염지제 조성물 및 이를 이용하는 닭고기 튀김의 제조방법과 그로부터 제조된 닭고기 튀김에 관한 것이다.The present invention relates to a natural herb salt composition for chicken frying, more specifically, a natural herb salt composition prepared with 13 kinds of natural spices in an optimal blending ratio, and a method for producing a chicken frying using the same, and chicken meat produced therefrom It's about frying.

최근 패스트 푸드 산업이 급속도로 발전함에 따라 닭고기의 소비가 현저하게 급증하게 되었으며 이의 가공품 역시 다양한 형태로 개발되고 있다. 2007년 한국식품산업연구원의 한국식품산업연감 자료에서 2000년부터 2003년까지의 패스트푸드업체 주요 7개 회사 시장규모만 보아도 2000년 13,881억원에서 18,095억원으로 11.8%의 성장률을 보여주고 있다. Recently, as the fast food industry develops rapidly, the consumption of chicken has increased dramatically and its processed products are also being developed in various forms. According to the Korea Food Industry Yearbook data from the Korea Food Research Institute in 2007, the market size of seven major fast food companies from 2000 to 2003 shows a 11.8% growth rate from KRW 188.8 billion in 2000 to KRW 10.8 billion.

이처럼 거대시장을 형성함에도 불구하고, 여전히 그에 따른 연구개발은 일부 대기업을 제외하고는 그 영세성을 벗어나지 못하고 있으며 각 업체들만의 지속되어 진 방법과 배합비만을 고집하고 있다. 이에 외국브랜드의 소비자 기호성을 극복하고 국내 닭고기 가공업체와 그 관련산업의 성장을 위해서도 소비자의 입맛에 맛는 자체 가공방법의 개발이 필요하다.Despite the formation of such a huge market, the research and development that follows is still out of its small scale, except for some large corporations, and insists only on the sustained methods and compounding costs of each company. Therefore, in order to overcome consumer preferences of foreign brands and to grow domestic chicken processing companies and related industries, it is necessary to develop in-house processing methods that satisfy the taste of consumers.

종래의 닭고기 튀김의 경우 단지 닭고기에 튀김옷을 입히고 기름에 튀겨 제조되는 서양식의 후라이드치킨이 대부분이었으며, 한국인의 입맛을 고려한 제품은 몇몇 회사에서 시도되어 왔으나 시장진입이 용이하지 않아 다양한 제품을 소비자에게 전달하지 못하였다. In the case of conventional fried chicken, most of them are fried chicken, which is made by putting fried clothes on chicken and fried in oil. Korean products have been tried by some companies, but they are not easy to enter the market. I couldn't.

염지제와 관련하여 대한민국 등록특허 제10-0692268호 “마늘 염지제 제조방법과 그 염지제”에는 마늘과 양파를 익히고 으깨어 놓고, 그에 적당량의 정제염, 포라믹스, 마늘농축액, 박력분, 후라이드씨즈닝, 마늘풍미료 및 옥수수전분을 고루 섞어 끓이고 이를 이용하여 각종의 육류(닭, 오리, 돼지고기, 소고기 등)의 표면에 도포하여 기름에 튀길 수 있게 하는 마늘 염지제 제조방법과 그 염지제가 개시되어 있고, 대한민국 등록특허 제10-0430078호 “식물성 천연연화제 함유 염지제를 이용한 돼지고기등심햄 및 그 제조방법”에는 동결건조시킨 식물성 천연연화제 함유 염지제가 개시되어 있다.Regarding the dyeing agent, Korean Registered Patent No. 10-0692268 "garlic salting agent manufacturing method and its salting agent" is cooked and crushed garlic and onion, the appropriate amount of refined salt, ceramics, garlic concentrate, powerful powder, fried seasoning, A method of preparing a garlic salting agent and a salting agent thereof, which are made by mixing garlic flavor and corn starch evenly, and applying the same to the surface of various meats (chicken, duck, pork, beef, etc.) to be fried in oil, , Republic of Korea Patent No. 10-0430078 "Pork sirloin ham using a vegetable natural softener-containing dye, and a method for producing the same) discloses a freeze-dried vegetable natural softener-containing dye.

또한 대한민국 등록특허 제10-0696900호 “식품 가공용 염지제”에는 트랜스글루타미나제 및 이의 반응 억제 물질로서의 암모늄 염을 함유하는 식품 가공용 염지제가 개시되어 있다. In addition, Korean Patent No. 10-0696900 “Food Processing Dyeing Agent” discloses a food processing dyeing agent containing a transglutaminase and an ammonium salt as a reaction inhibiting material thereof.

하지만 지금까지 다양한 천연 허브 혼합물을 이용한 염지제는 개발된 바 없다.However, no dyes have been developed using various natural herbal mixtures.

한편 닭고기 튀김 제조의 주요 공정은 닭고기를 염지하는 공정과 튀김옷을 입혀 튀기는 공정으로 크게 나뉘어진다. 특히 염지 공정은 맛과 밀접한 관계를 가지고 있으므로 매우 중요한 공정이다. 따라서 새로운 고유의 풍미나 식감을 개발하기 위해서 우수한 염지 배합비가 반드시 필요하다. On the other hand, the main process of manufacturing fried chicken is divided into the process of salting chicken and frying with fried clothes. Especially dyeing process is very important because it has a close relationship with taste. Therefore, in order to develop a new unique flavor or texture, an excellent dyeing ratio is essential.

이에 본 발명자들은 닭고기 튀김 제조의 염지공정에 사용할 수 있는 새로운 염지제를 개발하고자 예의 연구를 거듭한 결과 천연 허브 혼합물을 이용하여 염지제를 제조하고, 이를 이용한 염지방법을 확립함으로써 본 발명에 이르게 되었다.Accordingly, the present inventors have intensively studied to develop a new dyeing agent that can be used in the dyeing process of chicken frying. As a result, the present invention has been achieved by preparing a dyeing agent using a natural herbal mixture, and establishing a dyeing method using the same. .

따라서 본 발명의 목적은 닭고기 튀김의 제조에 있어 새로운 고유의 풍미와 식감을 개발하기 위한 신규한 천연 허브 염지제 조성물를 제공하는 것이다.It is therefore an object of the present invention to provide novel natural herb salt compositions for developing new inherent flavors and textures in the preparation of fried chicken.

상기와 같은 본 발명의 목적은 세계적으로 사용되고 있는 염지제 원료인 향신료를 문헌적으로 검토하여 닭고기 튀김에 가장 많이 사용되는 향신료 13종을 선정하여 이들의 최적 배합비를 결정함으로써 달성되었다.The object of the present invention as described above was achieved by reviewing the spice as the raw material of the salt used in the world in the literature to select 13 kinds of spices most used for fried chicken to determine their optimum compounding ratio.

본 발명은 신규한 닭고기 튀김용 천연 허브 염지제 조성물를 제공한다. The present invention provides a novel herbal herbal salt composition for chicken frying.

본 발명에서는 염지제 조성물의 최적 배합비를 결정하기 위하여 다섯가지 배합비의 염지제 조성물을 제조하고, 이를 이용하여 닭고기 튀김을 제조한 후 관능평 가를 실시하여 최적의 배합비의 염지제를 결정하였다.In the present invention, in order to determine the optimum blending ratio of the dyeing agent composition was prepared five mixing ratios of salting agent composition, using the same to prepare the fried chicken and then performing the sensory evaluation to determine the optimal mixing ratio salting agent.

따라서 본 발명에 따른 염지제 조성물은 바람직하게는 검은 후추 5 내지 7중량%, 마요라나 6 내지 9중량%, 오레가노 6 내지 9중량%, 타임 5 내지 8중량%, 월계수잎 10 내지 14중량%, 흰 후추 10 내지 15중량%, 정향 6 내지 9중량%, 세이지 5 내지 8중량%, 육두구 8 내지 10중량%, 타라곤 5 내지 7중량%, 로즈마리 8 내지 9중량%, 로얄종 고추 7 내지 9중량% 및 로얄-Y종 파프리카 2 내지 3중량%로 구성된다.Therefore, the salting agent composition according to the present invention is preferably 5 to 7% by weight of black pepper, 6 to 9% by weight of marjoram, 6 to 9% by weight of oregano, 5 to 8% by weight of thyme, 10 to 14% by weight of bay leaf, White pepper 10-15%, cloves 6-9%, sage 5-8%, nutmeg 8-10%, tarragon 5-7%, rosemary 8-9%, royal bell pepper 7-9% % And royal-Y paprika 2-3% by weight.

보다 바람직하게는 본 발명에 따른 염지제 조성물은 검은 후추 6.0중량%, 마요라나 7.8중량%, 오레가노 7.5중량%, 타임 6.4중량%, 월계수잎 12.0중량%, 흰 후추 13.0중량%, 정향 7.3중량%, 세이지 6.2중량%, 육두구 9.0중량%, 타라곤 6.0중량%, 로즈마리 8.5중량%, 로얄종 고추 8.0중량% 및 로얄-Y종 파프리카 2.3중량%로 구성된다.More preferably, the salting agent composition according to the present invention is black pepper 6.0% by weight, marjoram 7.8% by weight, oregano 7.5% by weight, thyme 6.4% by weight, bay leaf 12.0% by weight, white pepper 13.0% by weight, clove 7.3% by weight , 6.2 wt% sage, 9.0 wt% nutmeg, 6.0 wt% tarragon, 8.5 wt% rosemary, 8.0 wt% royal pepper, and 2.3 wt% royal-Y paprika.

또한 본 발명은 상기 본 발명에 따른 염지제 조성물을 이용하는 닭고기 튀김의 제조방법을 제공한다.In another aspect, the present invention provides a method of producing chicken frying using the salt-containing composition according to the present invention.

본 발명에 따른 닭고기 튀김의 제조방법은 염지제 100중량부에 대하여 30배수의 정제수를 가하여 염지액을 제조하는 단계; 상기 염지액에 닭고기를 침지시켜 염지하는 단계; 상기 염지된 닭고기를 튀김옷으로 도포하는 단계; 및 상기 튀김옷이 도포된 닭고기를 150 내지 200℃의 끓는 기름에서 3 내지 5분 동안 조리한 후, 상온에서 1 내지 2분간 방치 한 다음 140 내지 180℃의 온도에서 추가로 1 내지 2분간 조리하는 단계로 이루어진다.Method for producing a fried chicken according to the present invention comprises the steps of preparing a salt solution by adding 30 times the purified water to 100 parts by weight of the dye agent; Immersing the chicken in the saline solution to soak; Applying the salted chicken to a batter; And cooking the fried cloth-coated chicken in boiling oil at 150 to 200 ° C. for 3 to 5 minutes, and then leaving it at room temperature for 1 to 2 minutes and then cooking at an additional temperature of 140 to 180 ° C. for 1 to 2 minutes. Is made of.

또한 본 발명은 상기의 방법에 따라 천연 허브 염지제를 이용하여 제조된 닭 고기 튀김을 제공한다.In another aspect, the present invention provides a fried chicken meat prepared using a natural herbal salting agent according to the above method.

본 발명에 따른 천연 허브 염지제는 닭고기 튀김에 이용함으로써 제조 원가를 절감할 수 있으며, 천연 허브 재료를 이용함에 따라 닭고기 튀김을 보다 위생적이고, 건강기능적으로 제조할 수 있는 효과가 있어, 식품산업 및 식품 프렌차이즈 산업상 매우 유용한 발명인 것이다.Natural herbal salts according to the present invention can reduce the manufacturing cost by using in chicken frying, by using the natural herbal ingredients has the effect that can be more hygienic, health functional manufacturing of chicken fries, food industry and It is a very useful invention in the food franchise industry.

이하에서 본 발명의 바람직한 실시형태를 실시예를 참고로 보다 구체적으로 설명한다. 하지만 본 발명의 범위가 이러한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited to these examples.

실시예 1 : 염지제의 제조Example 1 Preparation of Dyeing Agent

본 발명에 따른 염지에 사용된 향신료는 하기 표 1에 나타낸 바와 같다. Spices used in the dyeing according to the invention are shown in Table 1 below.

<표 1>TABLE 1

본 발명에 사용된 향신료의 종류Types of Spices Used in the Present Invention

No.No. 향신료Spice 제조회사manufacture company 원산지origin 1One 검은 후추(Black pepper)Black pepper MccormicMccormic 미국United States of America 22 마요라나(Marjoram)Marjoram (주)MSCMSC 네델란드Netherlands 33 오레가노(Oregano)Oregano (주)MSCMSC 네델란드Netherlands 44 타임(Thyme)Thyme (주)MSCMSC 네델란드Netherlands 55 월계수잎(Bay leaves)Bay leaves (주)MSCMSC 네델란드Netherlands 66 흰 후추White pepperWhite pepper (주)MSCMSC 말레이시아Malaysia 77 정향(Clove)Clove (주)MSCMSC 네델란드Netherlands 88 세이지(Sage)Sage (주)MSCMSC 네델란드Netherlands 99 육두구(Nutmeg)Nutmeg (주)MSCMSC 네델란드Netherlands 1010 타라곤(Tarragon)Tarragon (주)MSCMSC 네델란드Netherlands 1111 로즈마리(Rosemary)Rosemary (주)MSCMSC 네델란드Netherlands 1212 로얄종 고추(Red pepper Royal)Red pepper Royal (주)MSCMSC 1313 로얄-Y종 파프리카(Paprika Royal-Y)Royal-Y paprika (Paprika Royal-Y) (주)MSCMSC

상기 표 1에 나타낸 향신료를 이용하여 하기 표 2의 배합비에 따라 다섯 가지 염지제를 제조하였다.Five salt preparations were prepared according to the blending ratio of Table 2 using the spices shown in Table 1 above.

<표 2>TABLE 2

염지제 종류별 향신료 배합비(중량%) Spice mix ratio by weight of dyeing agent (wt%)

AA BB CC DD EE 검은 후추Black pepper 7.17.1 6.86.8 6.46.4 6.06.0 5.35.3 마요라나Marjoram 6.86.8 7.27.2 7.67.6 7.87.8 8.38.3 오레가노oregano 5.95.9 6.46.4 7.07.0 7.57.5 8.18.1 타임time 7.47.4 6.96.9 6.56.5 6.46.4 5.45.4 월계수잎Bay leaf 8.68.6 10.510.5 11.611.6 12.012.0 12.512.5 흰 후추white pepper 10.310.3 11.511.5 12.012.0 13.013.0 13.513.5 정향cloves 4.54.5 6.16.1 6.86.8 7.37.3 7.87.8 세이지sage 8.28.2 7.37.3 6.76.7 6.26.2 5.55.5 육두구nutmeg 7.37.3 8.18.1 8.68.6 9.09.0 9.49.4 타라곤Tarragon 3.73.7 4.54.5 5.55.5 6.06.0 6.36.3 로즈마리Rosemary 6.46.4 7.67.6 8.18.1 8.58.5 9.09.0 로얄종 고추Royal Bell Pepper 5.25.2 6.66.6 7.57.5 8.08.0 8.28.2 로얄-Y종 파프리카Royal-Y Class Paprika 18.618.6 10.510.5 5.75.7 2.32.3 0.70.7 합계Sum 100100 100100 100100 100100 100100 SaltSalt 염지액의 5%5% of dye solution

실시예 2 : 닭고기 튀김의 제조Example 2 Preparation of Chicken Fry

상기 실시예 1에서 제조한 각각의 염지제를 사용하여 다섯 가지 닭고기 튀김 을 제조하였다.Five chicken fries were prepared using the dyeing agents prepared in Example 1 above.

우선 물 1L에 대하여 염지제 33g을 첨가하여 염지액을 제조한 후, 닭고기 1Kg에 대하여 염지액 150mL을 첨가하여 염지하였다. 염지의 시간은 염지액의 소금농도(5~10%)에 따라 2~5시간을 조정하였다. First, a salt solution was prepared by adding 33 g of a salt solution to 1 L of water, and then, 150 mL of a salt solution was added to 1 kg of chicken meat to be salted. The time for salting was adjusted for 2 to 5 hours depending on the salt concentration (5 to 10%) of the salt solution.

이어서, 염지된 닭고기를 절단하여 튀김옷을 입힌 후 180℃에서 4분간 튀긴 후 상온에서 2분간 방치 한 다음 160℃에서 2분간 튀겨 닭고기 튀김을 완성하였다. Subsequently, the salted chicken was cut, coated with a frying cloth, fried at 180 ° C. for 4 minutes, left at room temperature for 2 minutes, and then fried at 160 ° C. for 2 minutes to complete fried chicken.

실시예 3 : 관능검사Example 3 sensory test

상기 실시예 2에서 제조한 다섯 가지 염지제를 사용하여 제조된 닭고기 튀김에 대하여 관능검사를 실시하였다. 관능검사는 훈련된 10명의 관능검사요원에 의해 맛, 풍미, 식감, 색, 전체 기호도를 측정하였으며, 10점 만점으로 가장 우수한 것을 10점, 가장 미흡한것을 0점으로 하여 체점하였다. 관능검사 결과를 하기 표 3 및 도 1에 나타내었다.The sensory test was performed on the fried chicken prepared using the five dyeing agents prepared in Example 2. The sensory test was performed by 10 trained sensory test personnel, who measured taste, flavor, texture, color, and overall acceptability, and scored the best with 10 out of 10 and the poorest with 0. Sensory test results are shown in Table 3 and FIG. 1.

<표 3>TABLE 3

관능검사 결과Sensory test result

풍미도Flavor 식감Texture 질감Texture 종합적기호도Comprehensive Symbol Map AA 7.77.7 8.38.3 7.77.7 7.57.5 BB 7.67.6 8.28.2 7.87.8 7.47.4 CC 8.18.1 8.38.3 7.67.6 8.28.2 DD 8.78.7 8.28.2 7.77.7 8.68.6 EE 8.28.2 8.18.1 7.67.6 7.37.3

상기 표 3에 나타난 바와 같이 D의 배합비로 제조된 염지제로 염지 하였을 때가 가장 높은 점수를 나타내었으며, 그 이후 공정인 튀김옷과의 결착성 등도 양호하였다. As shown in Table 3, the highest score was obtained when the salt was prepared with the dyeing agent prepared in the compounding ratio of D, and the binding property with the batter after the process was also good.

도 1은 본 발명에 따른 염지제의 배합비에 따른 관능평가 결과를 나타낸 그래프이다.1 is a graph showing the results of sensory evaluation according to the mixing ratio of the dyeing agent according to the invention.

Claims (3)

검은 후추 5 내지 7중량%, 마요라나 6 내지 9중량%, 오레가노 6 내지 9중량%, 타임 5 내지 8중량%, 월계수잎 10 내지 14중량%, 흰 후추 10 내지 15중량%, 정향 6 내지 9중량%, 세이지 5 내지 8중량%, 육두구 8 내지 10중량%, 타라곤 5 내지 7중량%, 로즈마리 8 내지 9중량%, 로얄종 고추 7 내지 9중량% 및 로얄-Y종 파프리카 2 내지 3중량%로 구성된 닭고기 튀김용 천연 허브 염지제 조성물.Black pepper 5-7 wt%, marjoram 6-9 wt%, oregano 6-9 wt%, thyme 5-8 wt%, bay leaf 10-14 wt%, white pepper 10-15 wt%, cloves 6-9 5% to 8% by weight sage, 8 to 10% by weight nutmeg, 5 to 7% by weight tarragon, 8 to 9% by weight rosemary, 7 to 9% by weight royal pepper and 2-3% by weight Royal-Y paprika Natural herb salt composition for chicken frying. 상기 제1항에 따른 염지제 조성물 100중량부에 대하여 30배수의 정제수를 가하여 염지액을 제조하는 단계; Preparing a salt solution by adding 30 times the number of purified water to 100 parts by weight of the salt preparation composition according to claim 1; 상기 염지액에 닭고기를 침지시켜 염지하는 단계; Immersing the chicken in the saline solution to soak; 상기 염지된 닭고기를 튀김옷으로 도포하는 단계; 및 Applying the salted chicken to a batter; And 상기 튀김옷이 도포된 닭고기를 150 내지 200℃의 끓는 기름에서 3 내지 5분 동안 조리한 후, 상온에서 1 내지 2분간 방치 한 다음 140 내지 180℃의 온도에서 추가로 1 내지 2분간 조리하는 단계After the fried chicken coated chicken is cooked in boiling oil of 150 to 200 ℃ for 3 to 5 minutes, it is left for 1 to 2 minutes at room temperature and then cooked for 1 to 2 minutes at a temperature of 140 to 180 ℃ 로 이루어진 닭고기 튀김의 제조방법.Method of producing chicken fried. 제2항의 방법에 따라 천연 허브 염지제를 이용하여 제조된 닭고기 튀김.Chicken frying prepared using a natural herbal dye according to the method of claim 2.
KR1020080074782A 2008-07-30 2008-07-30 Natural herb curing agent composition for fried chicken KR20100013200A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101536130B1 (en) * 2013-09-30 2015-07-13 (주)비타바이오 Composition of curing agent comprising herbal extract and lactic acid bacteria for processed meat
KR101950336B1 (en) 2018-07-27 2019-02-20 박승윤 The curing method of Ribs using Natural Powder
KR102149475B1 (en) * 2020-01-21 2020-08-31 주식회사 바우씨에프 Method of fried chicken and fried chicken
KR20210007651A (en) * 2019-07-12 2021-01-20 주식회사 마니커에프앤지 Seasoning-ripened for chicken breast and manufacturing method thereof

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101536130B1 (en) * 2013-09-30 2015-07-13 (주)비타바이오 Composition of curing agent comprising herbal extract and lactic acid bacteria for processed meat
KR101950336B1 (en) 2018-07-27 2019-02-20 박승윤 The curing method of Ribs using Natural Powder
KR20210007651A (en) * 2019-07-12 2021-01-20 주식회사 마니커에프앤지 Seasoning-ripened for chicken breast and manufacturing method thereof
KR102149475B1 (en) * 2020-01-21 2020-08-31 주식회사 바우씨에프 Method of fried chicken and fried chicken

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