KR20140049253A

KR20140049253A - Preparation method for sauce of chicken stew rice

Info

Publication number: KR20140049253A
Application number: KR1020120115285A
Authority: KR
Inventors: 이정희
Original assignee: 이정희
Priority date: 2012-10-17
Filing date: 2012-10-17
Publication date: 2014-04-25

Abstract

The present invention relates to a method for producing a sauce for chicken dori bowl, while being able to eat softly, without the inherent fishy smell of the chicken, while further emphasizing the good taste of the chicken itself, while giving a new fusion style, collagen, various vitamins and minerals The present invention relates to a method for producing chicken doridon rice, which is a high-nutrient food and a favorite food.

Description

Preparation method for sauce of chicken stew rice

The present invention relates to a method of manufacturing chicken torii bowl containing chicken as a main ingredient, while being able to eat softly, without the inherent fishy smell of chicken, while further emphasizing the good taste of the chicken itself, it gives a new fusion style taste, collagen, It relates to excellent chicken doridon rice as nutritional foods and favorite foods with a high content of various vitamins and minerals.

Chicken meat is a protein food that is thin and soft, and because fat is not mixed with muscle, it is light in taste and well absorbed. In addition, chicken meat has many essential amino acids including methionine, which is effective in raising new flesh. Especially, chicken protein contains many linoleic acid among fatty acids and it is good for prevention of geriatric diseases. It is also suitable for the elderly or patient type, and also contains vitamin A, B1, B2 and niacin. In addition, many mucins in the chicken wing region promote growth, enhance sexual function and exercise function, and enhance the absorption of protein.

Chicken feet are known to be effective in skin care because they contain a large amount of collagen, and have the effect of strengthening joints. Specifically, in addition to collagen, chicken feet have cartilage that influences important taste and nutrition. The main component of cartilage is gelatin, which must be taken from the outside because it is not synthesized in the body. Gelatin, also known as gelatin, contains a chemical called chondroitin, a physiologically active substance, which is known to help prevent aging and multiply skin. In addition, the zinc component contained in chicken feet is helpful for blood sugar control, diabetes and energy enhancement, strengthening immune function, promoting children's growth and development.

However, chicken feet did not have a regular consumer because it came out as a by-product in the process of flotation, and it was inconvenient to separate and remove bones, and it was possible to eat after seasoning with spicy seasoning. There was a limit to popularization. Like this, chicken feet, which are nutritional ingredients of high protein, are also often discarded due to the hassle such as food ingredients or bone separation and hassle-free cooking process. Therefore, it is necessary to develop a food based on them.

On the other hand, with respect to the production method of chicken-related dishes, (a) pre-treatment step of removing the non-edible portion of the chicken; (b) To remove and season the odor of chicken, in a seasoning solution consisting of refined salt, chili powder, seasoning, sugar, pepper, allspice, nutmeg, cinnamon powder, charcoal ribs extract, canal, non-mix, garlic, ginger and water Primary seasoning process for soaking chicken for at least 12 hours; (c) the oven roasting process that not only cooks the chicken, but also bakes in an oven at 180-250 ° C. to remove oil, and then steams at 80-120 ° C .; (d) a second seasoning process in which the chopped chicken is cooked with glutinous and non-glutinous rice, and seasoned rice is put on top of the chicken; And (e) Korean Patent No. 10-0393246 for a method for preparing instant roasted chicken grilled in a vacuum packaging process for vacuum packaging for distribution of a product. However, the patent removes all non-edible parts of the chicken, and it is not economical to use about 10 kinds of spices or herbal medicines to remove the off-flavor, and since the oven-roasting method is used, the cooked food has a soft texture. I can't feel it.

In addition, the chicken (1.1Kg) cut into small pieces and cut into 1cm thick pieces of sweet potato, black pepper and seasoning sauce (200g of red pepper paste, 30g of red pepper powder, 2 tablespoons of soy sauce, 30g of starch syrup, 5 tablespoons of broth, 20g of beef powder, coarse) Add 1 teaspoon salt, 20g sugar, 1 teaspoon minced ginger and 1 teaspoon minced garlic) to the pan and pour enough to immerse the beef broth, put it over a fire and boil until the chicken is cooked There is a Korean Patent No. 10-0528434 relating to a chicken cooking method by putting the cooked seasoning, put the seasoning and boil again to boil once, and raise the vegetables and carrots and boiled over low heat. However, the patent also discloses a method of cooking chicken meat other than the non-edible portion of chicken as a main ingredient, and using sweet potatoes, rice cakes, vegetables, beef broth, and seasoning sauces. There is no disclosure of new blendable sauces and their recipes.

In the present invention, it can be eaten smoothly, without the unique fishy smell of the chicken, while further emphasizing the good taste of the chicken itself, while giving a new fusion style taste, excellent chicken purlin as a nutritional food and a favorite food with high content of collagen, various vitamins and minerals To provide a bowl of rice sauce.

The present invention relates to a method for producing a chicken dori bowl, more specifically, (a) chicken bones, chicken feet, green onions, onions, ginseng, ginger, garlic and licorice in boiling water to prepare a chicken broth; (b) preparing a sauce by mixing red pepper paste, soy sauce, oyster sauce, curry and pineapple sauce; (c) adding the noodles and onions to the chicken broth prepared in step (a) and heating the chicken meat and host; And (d) mixing the material obtained in step (c) with the sauce prepared in step (b).

Sauce for chicken doridon bowl according to the present invention can be eaten smoothly, there is no fishy unique to the chicken and further emphasizes the good taste of the chicken itself while giving a new fusion style, high content of collagen, various vitamins and minerals And as a favorite food. In addition, it is useful as a nutritional and healthy food containing protein, carbohydrates, vitamins, minerals, and dietary fiber evenly produced by using ingredients such as vermicelli, onions, and hosts in addition to chicken as a main ingredient.

1 is a schematic diagram illustrating a manufacturing process of a chicken doridon rice sauce according to the present invention.

The present invention relates to a method for producing a sauce for chicken dori bowl, comprising the steps of: (a) preparing chicken broth by boiling chicken bones, chicken feet, green onions, onions, ginseng, ginger, garlic and licorice in water; (b) preparing a sauce by mixing red pepper paste, soy sauce, oyster sauce, curry and pineapple sauce; (c) adding the noodles and onions to the chicken broth prepared in step (a) and heating the chicken meat and host; And (d) mixing the material obtained in step (c) with the sauce prepared in step (b).

In one embodiment of the present invention, in step (a), the amount of chicken bone and chicken feet may be 5 to 30 parts by weight of chicken bone and chicken feet with respect to 100 parts by weight of water. Chicken bone and chicken feet can be used in combination so that the same amount or the mixing ratio of chicken bone and chicken feet is 1: 0.1 to about 2, respectively. When the amount of chicken bone and chicken feet is less than about 5 parts by weight with respect to 100 parts by weight of water, the taste of chicken bone and chicken feet is not desirable in the broth, and when the amount is greater than 30 parts by weight, too thick broth may come out. It is possible to boil water in the process of boiling and burn the material, so it is desirable from the viewpoint of taste and economics to less than 30 parts by weight.

And the chicken bone and chicken feet can be used to wash and / or trimmed.

In one embodiment of the present invention, in step (a), in addition to chicken bones and chicken feet can be boiled together by adding paprika, onion, ginseng, ginger, garlic and licorice. When the broth is prepared using only chicken bones and chicken feet, it is preferable to add broth, onion, ginseng, sake, garlic, and licorice to prepare broth, since the fishy smell may be peculiar to chicken. The amount of onion, ginseng, ginger, garlic and licorice is 0.1 to 1 part by weight of root root, 0.1 to 1 part by weight of onion, 0.1 to 1 part by weight of ginseng, 0.1 to 1 part by weight of ginger, 0.1 to 1 part by weight of garlic Parts and licorice may be added in an amount of 0.1 to 1 parts by weight.

In one embodiment of the invention, the material used in step (a) may boil for 2 to 6 hours, more specifically for 3 to 5 hours. Boiling for less than 2 hours may not taste the taste of the broth as desired, and if you boil for more than 6 hours, there is a fear that even rather bad taste.

In one embodiment of the present invention, after preparing the chicken broth can be stored at room temperature or refrigerated to remove the oil layer on it and then use it.

In one embodiment of the present invention, in step (b), the blending amount of red pepper paste, soy sauce, oyster sauce, curry and pineapple sauce may be 1: 0.5-1: 0.1-0.5: 0.1-0.5: 0.2-1.0. The best taste in the compounding ratio, specifically, is the compounding ratio that is most harmoniously implemented the flavors of gochujang, oyster sauce and curry, which are mainly flavoring ingredients. More specifically, the amount of red pepper paste, soy sauce, oyster sauce, curry, and pineapple sauce may be 1: 0.6 to 0.8: 0.2 to 0.3: 0.2 to 0.3: 0.3 to 0.7. On the other hand, the pineapple sauce is a finely ground the flesh of the pineapple means a pulverized pineapple flesh that does not contain other subsidiary ingredients.

In one embodiment of the present invention, in step (b) it can be further added pepper powder, salt and pepper, and the amount of addition can be adjusted according to your preference.

In one embodiment of the present invention, in step (c) the amount of chicken broth, onions, vermicelli, chicken meat and host may be 1: 0.1-0.5: 0.1-0.5: 0.1-2: 0.1-2. However, the ratio can be appropriately adjusted according to preference. For example, if you like vermicelli, you can increase the amount of vermicelli, and if you prefer chicken or a host, you can increase the amount of these ingredients. However, the amount of chicken broth should be properly adjusted according to the amount of these ingredients so that all the ingredients can be cooked evenly and not too thin or too light. In this step, the chicken meat can be used that has already been torn to a size that can be put in one bite. In addition, the chicken broth, noodles and onions are put into the boiled chicken meat, and then put into the boiled water after 10 to 60 seconds, more specifically 20 to 40 seconds later boiled host can be mixed.

In one embodiment of the present invention, the mixing ratio of the material obtained in step (c) and the source prepared in step (b) in step (d) is 1: 0.05 to 0.2, more specifically 1: 0.07 to 0.15 You can do It is preferable to set it as said compounding ratio from a taste viewpoint.

In another embodiment of the present invention, there is provided a chicken doribobap containing together the sauce and rice for chicken doribobap prepared according to the manufacturing process. Chicken doridon rice can be completed by placing the sauce for chicken doridon rice prepared in the above method on the rice.

In addition, in another embodiment of the present invention, it is possible to commercialize the product for distribution on the market by vacuum packing the sauce for chicken doridon prepared by the above method. At this time, the sauce for chicken dori bowl may be vacuum packed after sterilization in advance. In addition, the product manufactured by the vacuum packaging may be packaged together with the instant cooking rice may be commercialized as chicken dori rice. However, in addition to vacuum packaging, it may be packaged in a form suitable for distribution on the market by packaging in other known methods.

More specific manufacturing process of the chicken doridon rice sauce and chicken doridon rice according to the present invention is as follows:

Prepared by heating 5 to 30 parts by weight of chicken bones and chicken feet from the flesh and 100 parts by weight of water, 0.1 ~ 1 parts by weight of green onions, 0.1 to 1 parts by weight of onions, 0.1 to 1 parts by weight of ginseng, 0.1 to 1 ginger Add part by weight, 0.1-1 part by weight of garlic and 0.1-1 part by weight of licorice and boil for 2-6 hours, more specifically 3-5 hours. By using chicken feet in the preparation of broth, collagen is eluted in the broth, which can be helpful for beauty or joint strengthening.

Gochujang 20 to 40 parts by weight, soy sauce 10 to 30 parts by weight, oyster sauce 5 to 10 parts by weight, curry 5 to 10 parts by weight, pineapple sauce 5 to 20 parts by weight, red pepper powder 0.1 to 1 parts by weight, salt 0.1 to 0.5 parts by weight , Pepper may be prepared by combining 0.01 to 1 part by weight.

More specifically, red pepper paste 25 to 35 parts by weight, soy sauce 15 to 25 parts by weight, oyster sauce 6 to 9 parts by weight, curry 6 to 9 parts by weight, pineapple sauce 6 to 18 parts by weight, red pepper powder 0.2 to 0.5 parts by weight, salt It may be prepared by combining 0.2 to 0.4 parts by weight, and 0.05 to 0.8 parts by weight of pepper.

The pineapple sauce is 1 to 20 parts by weight of pineapple, pineapple juice 40 to 60 parts by weight, lemon juice 0.5 to 5 parts by weight, onion juice 0.5 to 5 parts by weight, vinegar 40 to 60 parts by weight, sugar 40 to 60 parts by weight and cooking oil It is prepared by mixing the appropriate amount.

200 to 100 parts by weight of chicken broth 10 to 100 parts by weight, onions 20 to 80 parts by weight and put to boil. 50 to 200 parts by weight of chicken meat is put here and 10 to 200 parts by weight of the host boiled after 10 seconds to 60 seconds and mix. Chicken topped rice can be prepared by placing the prepared chicken sauce on rice.

More specifically, 20 to 80 parts by weight of vermicelli and 30 to 70 parts by weight of onions are added to 200 parts by weight of chicken broth and boiled. Add 60 to 180 parts by weight of chicken meat and mix 50 to 150 parts by weight of the host boiled after 20 seconds to 40 seconds. Chicken topped rice can be prepared by placing the prepared chicken sauce on rice.

The chicken doridonbap sauce can be refrigerated aged for 3 to 20 days, or 7 to 14 days, when the refrigerated ripening may give a darker taste.

Mixing red pepper paste, oyster sauce and curry in the above blending ratio to produce a new taste, add the right amount of pineapple sauce to remove the unique fishy smell of the chicken, and make the chicken taste better It is preferable not to give sour taste. On the other hand, by adding curry, it blends well with the noodles and gives a thick and bitter taste.

Hereinafter, the present invention will be described in more detail with reference to Examples of the present invention and Comparative Examples which are not based on the present invention, but the scope of the present invention is not limited by the following Examples.

Preparation Example 1 Preparation of Chicken Stock

Chicken bone 100g, chicken foot 100g, 10g green onion, 50g onion, 10g ginseng, 10g ginger, 10g ginger, 8g garlic, and 5g licorice in 1L of water and boiled for 5 hours to prepare a chicken broth.

Preparation Example 2 Preparation of Sauce for Chicken Dole Rice

Sauce was prepared by mixing red pepper paste 30g, soy sauce 20mL, oyster sauce 10mL, pineapple sauce 10mL, salt 0.2g, curry 5g, red pepper powder 1g and a little pepper.

Preparation Example 3 Preparation of Chicken Dole Rice

50 g of instant noodles and 50 g of onions were boiled in a cup of chicken stock (200 mL) prepared in Preparation Example 1. Here, put the torn chicken meat 150g first, and add about 20g of boiled hosts after 20-40 seconds and mix.

Example 1 Preparation of Chicken Doli Rice

After mixing the sauce of Preparation Example 2 and the ingredients of Preparation Example 3 evenly mixed with a bowl of rice (about 220g) was put on top of it to prepare a chicken doribobap.

Comparative Example 1. Preparation of General Chicken Dori Rice

Sauce for chicken doridon was prepared by mixing red pepper paste 30g, soy sauce 22.5mL, sugar 22.5g, salt 0.4g, black pepper, 1g red pepper powder. Chicken bones were boiled in 1 cup of orphan-made broth, 50g of vermicelli and 50g of onion, and then boiled, and then mixed with 150g of boiled chicken meat in 20-40 seconds. About an air of rice in a bowl was put on the sauce.

Experimental Example 1. Sensory Test

Sensual to 56 adult men and women in their teens to 70s (5 teenagers, 6 20s, 11 in 30s, 12 in 40s, 10 in 50s, 8 in 70s, 4 in 70s) The panel was selected as an inspection panel and subjected to sensory tests on texture, taste and aroma. Chicken doridon rice of Example 1 and chicken doridon rice of Comparative Example 1 were compared.

The evaluation criteria of sensory evaluation were 5 steps as follows: Very good: 5, Good: 4, Normal: 3, Bad: 2, Very bad: 1

The results were collected and averaged by age group, and the results are shown in the following table:

Sensory test results Softness flavor incense Experimental group Control group Experimental group Control group Experimental group Control group Teenager 4.8 3.8 4.7 3.7 4.5 4.4 20's 4.7 4.0 4.5 4.1 4.6 4.5 30s 4.5 4.1 4.8 3.9 4.2 4.2 40s 4.8 4.0 4.3 4.2 4.1 4.0 50s 4.7 4.0 4.5 4.1 4.6 4.6 60s 4.6 3.9 4.7 3.9 4.8 4.2 70 spaces 4.5 4.1 4.5 3.8 4.2 4.2

As can be seen from the sensory test results, it can be seen that the chicken doridonbap of the present invention is soft, good taste, and good aroma.

Claims

(a) preparing chicken broth by heating chicken bones, chicken feet, green onions, onions, ginseng, ginger, garlic and licorice in water;
(b) preparing a sauce by mixing red pepper paste, soy sauce, oyster sauce, curry and pineapple sauce;
(c) adding the noodles and onions to the chicken broth prepared in step (a) and heating the chicken meat and host; And
(d) a method for producing a sauce for chicken doribap comprising mixing the material obtained in step (c) and the sauce prepared in step (b).

The method of claim 1,
In the step (a), the amount of chicken bones and chicken feet, green onions, ginseng, ginger, garlic and licorice is 5 to 30 parts by weight of chicken bones and chicken feet, 0.1 to 1 parts by weight of green onions, 0.1 onions to 100 parts by weight of water. To 1 part by weight, ginseng 0.1 to 1 part by weight, ginger 0.1 to 1 part by weight, garlic 0.1 to 1 part by weight and licorice 0.1 to 1 part by weight.

The method of claim 1,
Method of producing a sauce for chicken dori bowl, characterized in that boiled for 2 to 6 hours in the step (a).

The method of claim 1,
In the step (b), the amount of red pepper paste, soy sauce, oyster sauce, curry and pineapple sauce is 1: 0.5-1: 0.1-0.5: 0.1-0.5: 0.2-1.0 .

5. The method of claim 4,
The method of manufacturing a sauce for chicken dori bowl, characterized in that further adding red pepper powder, salt and pepper in the step (b).

The method of claim 1,
Chicken step broth, onions, vermicelli, chicken flesh and the amount of the host in the step (c) is 1: 0.1 ~ 0.5: 0.1 ~ 0.5: 0.1 ~ 2: 0.1 ~ 2 method for producing a sauce for chicken Dori.

The method of claim 1,
Method of producing a sauce for chicken doribdo characterized in that the sauce obtained in step (b) is aged for 3 to 20 days.

The method of claim 1,
Mixing ratio of the material obtained in step (d) and the sauce prepared in step (b) in step (d) is 1: 0.05 to 0.2 method for producing a sauce for chicken doryopbap.

Method for producing a chicken doribob sauce, characterized in that the vacuum packing the sauce for chicken doribobap prepared by the method according to any one of claims 1 to 8.

Chicken doridon rice containing both the sauce and rice for chicken doridon prepared according to any one of claims 1 to 8.