Making method of fried chicken with buckwheat

Abstract

The invention provides a manufacturing method of fried chicken with buckwheat. The manufacturing method comprises the following steps: a first stage of burying chicken which is cut into a certain size and is processed in impurity-removed sauce to remove foreign flavor; a second stage of blanching the chicken from which the foreign flavor is removed in boiling water for 1-3 times; a third stage of removing moisture from the scalded chicken; a fourth stage of applying a fried coat to the chicken from which the moisture is removed; a fifth stage of frying the fried chicken with oil at a temperature of 170 DEG C for 7 minutes; in the sixth stage, the buckwheat mixed sauce is mixed on the fried chicken, the fried buckwheat is crushed by the buckwheat mixed sauce through a crushing machine, and 100 parts of the crushed buckwheat is added into the fried chicken; the sauce is prepared from the following raw materials in parts by weight: 100 parts of mixed water, 10-20 parts of syrup, 5-10 parts of tomato sauce, 10 parts of chili sauce, 10 parts of mixed seasoning, 3-5 parts of fragrant rice oil, 5 parts of jade-fold oil, 10 parts of tomato sauce, 2 parts of onions, 1 part of soy sauce, 2 parts of soy sauce, 1 part of curry, 0.5 part of L-sodium glutamate, 0.5 part of agricultural processed products, 0.5 part of fresh ginger and 0.3 part of red pepper extract pigment.

Description

Technical Field

[0001] This invention relates to a method for making buckwheat fried chicken, and more specifically, to a method for making buckwheat fried chicken that uses a buckwheat-mixed sauce to cook buckwheat fried chicken. This method not only has excellent effects on preventing obesity and promoting digestive function, but also produces buckwheat fried chicken with excellent flavor and texture. Background Technology

[0002] Generally speaking, fried chicken is a dish made by deep-frying a mixture of frying powder, various seasonings, flour, and water in chicken, a type of poultry. Fried chicken is a food made by deep-frying a dough composed of frying powder, flour, and other carbohydrates and salt in oil containing a large amount of unsaturated fatty acids, thus it is very high in calories. Based on 200 grams of plain fried chicken, it contains 530 kcal, which is 1.76 times the 300 kcal of a 200-gram bowl of rice – a huge heatwave.

[0003] It is worth mentioning that fried chicken is often called "fried chicken beer" because it is often eaten with beer, and it is frequently consumed as a late-night snack. As mentioned above, high-calorie fried chicken has had a very negative impact on national health.

[0004] Existing technical documents

[0005] Patent documents

[0006] Patent Document 1: Republic of Korea Patent Registration No. 10-1859554 (Buckwheat Chicken Nuggets and Method Thereof) Summary of the Invention

[0007] The problem that the invention aims to solve

[0008] The present invention aims to solve the aforementioned problems. Its purpose is to use buckwheat mixed sauce to cook buckwheat fried chicken, and to provide a buckwheat fried chicken preparation method that can both prevent obesity and promote digestive function, as well as cook buckwheat fried chicken with excellent flavor and taste.

[0009] The problems to be solved by the present invention are not limited to those mentioned above, and other problems not mentioned can be clearly understood by those skilled in the art from the following description.

[0010] means for solving problems

[0011] To solve the aforementioned problem, the buckwheat fried chicken preparation method according to the present invention comprises the following steps: a first step of dipping processed chicken cut to a certain size in a deodorizing sauce to remove impurities; a second step of blanching the deodorized chicken in boiling water 1 to 3 times; a third step of removing the moisture from the blanched chicken; a fourth step of coating the deodorized chicken with a frying coating; and a fifth step of frying the fried chicken in oil at 170 degrees Celsius for 7 minutes. The method includes a sixth step of mixing a buckwheat mixed sauce with the fried chicken. The buckwheat mixed sauce is made by grinding roasted buckwheat using a grinder, and for 100 parts by weight of the ground buckwheat, 100 parts by weight of water, 10 to 20 parts by weight of syrup, 5 to 10 parts by weight of tomato sauce, 10 parts by weight of chili sauce, 10 parts by weight of mixed seasonings, 3 to 5 parts by weight of rice oil, 5 to 5 parts by weight of corn oil, 10 to 10 parts by weight of tomato sauce, 2 to 2 parts by weight of onion, 1 to 2 parts by weight of soy sauce. 1 part by weight of mixed curry, 0.5 parts by weight of monosodium glutamate, 0.5 parts by weight of processed agricultural products, 0.5 parts by weight of ginger, and 0.3 parts by weight of red chili pepper extract pigment.

[0012] The chicken, which is mixed with the buckwheat sauce, may include a seventh stage of dipping in rice crust powder.

[0013] The aforementioned sauce, for 100 parts by weight of water, can be mixed with 20 to 30 parts by weight of natural sulfur, 20 parts by weight of radish juice, 1 to 10 parts by weight of acetic acid, 20 parts by weight of soybean paste, 10 parts by weight of fig powder, and 5 to 20 parts by weight of soju.

[0014] The fried food, based on 700 grams of chicken, can be mixed with 40 grams of buckwheat flour, 40 grams of wheat flour, 30 grams of starch, 40 grams of frying powder, and 40 grams of pumpkin leaf powder.

[0015] The fourth stage is as follows: placing fried food in multiple receiving slots formed on a tray; placing diced chicken in each of the multiple receiving slots; closing the multiple receiving slots by a switch connected to the tray; shaking the tray 10 times after closing; turning the switch on after shaking; flipping the diced chicken after turning it on; closing the multiple receiving slots again by an opening and closing part connected to the tray after flipping; and shaking the tray 10 times again after closing.

[0016] The step of placing the fried clothing in multiple receiving slots formed on the tray may include coloring the fried clothing by adding 5 to 10 pepper powders.

[0017] The plurality of receiving slots can be fitted with elastic components on the inside and outside to avoid generating static vibrations.

[0018] The elastic component can be made of rubber or silicone.

[0019] The mixed seasoning can be made from wheat flour, glutinous rice flour and honey.

[0020] The processed agricultural products may contain powders of chickpeas, perilla, beets, alfalfa, rapeseed, burdock, and Qingyang chili peppers.

[0021] Invention Effects

[0022] Similarly, the present invention utilizes a buckwheat mixed sauce to cook buckwheat fried chicken, which not only has excellent effects in preventing obesity and promoting digestion, but also produces buckwheat fried chicken with excellent flavor and texture.

[0023] It is worth mentioning that buckwheat can prevent the formation of reactive oxygen species, a major cause of adult diseases, thereby lowering cholesterol levels. The rutin in buckwheat can protect the elasticity of human capillaries, lower blood pressure and blood sugar levels, and activate pancreatic function. Therefore, these effects can be achieved by eating the buckwheat fried chicken cooked according to this invention.

[0024] In addition, the rutin in buckwheat helps with diuresis, promotes urination and defecation, and aids digestion. The flavonoids in buckwheat promote the regeneration of damaged liver cells and enhance the liver's detoxification function. Therefore, the buckwheat fried chicken prepared in this invention, when eaten with beer, also has the advantage of maintaining liver health.

[0025] The effects of the present invention are not limited to those mentioned above, and other effects not mentioned can be clearly understood by those skilled in the art from the following description. Attached Figure Description

[0026] Figure 1 and Figure 2 This is a drawing illustrating a method for manufacturing buckwheat fried chicken according to an embodiment of the present invention. Detailed Implementation

[0027] The following describes specific embodiments of the present invention. In the detailed description that follows, typical embodiments of the present invention will be given to accomplish the described technical tasks. Other embodiments that may be given in the present invention will be replaced by description within the framework of the present invention.

[0028] Figure 1 and Figure 2 This is a drawing illustrating a method for manufacturing buckwheat fried chicken according to an embodiment of the present invention.

[0029] The buckwheat fried chicken preparation method according to the present invention consists of a first stage S10 to a seventh stage S70.

[0030] In the first stage S10, the chicken, cut to a certain size and processed, is dipped in a deodorizing sauce to remove any off-flavors. This deodorizing sauce is made by mixing 20 to 30 parts by weight of natural sulfur, 20 parts by weight of radish juice, 1 to 10 parts by weight of acetic acid, 20 parts by weight of soybean paste, 10 parts by weight of fig powder, and 5 to 20 parts by weight of soju for every 100 parts by weight of water.

[0031] In the second stage, S20, the chicken, after being cleaned of any off-flavors, is blanched in boiling water 1 to 3 times.

[0032] The third stage, S30, removes the moisture from the blanched chicken.

[0033] The fourth stage, S40, involves coating the dehydrated chicken with a frying batter. The next stage, S40, involves placing fried food in multiple receiving slots (not shown) formed on a tray (not shown), placing chopped chicken in each of the multiple receiving slots, closing the multiple receiving slots via an opening and closing mechanism (not shown) connected to the tray, shaking the tray 10 times after closing, opening the tray, flipping the tray containing the chopped chicken, flipping the tray, opening the tray, closing the tray again, and then closing the tray again.

[0034] Furthermore, the process of placing fried food into multiple receiving slots formed on the tray may include coloring the fried food by adding 5 to 10 different colored pepper powders. In this case, the pepper powders may be of various colors.

[0035] Furthermore, multiple receiving slots can accommodate elastic components on both the inner and outer sides to prevent the formation of static vibration devices. Additionally, the elastic components can be detached from the multiple receiving slots. This is to allow for coating the elastic components with batter and chili powder for coloring or easy cleaning when they stick. In this case, the elastic components can be made of rubber or silicone.

[0036] On the other hand, the tray can be a similarly shaped egg tray, which typically holds eggs.

[0037] In the fifth stage, S50, fry the food in oil at 170 degrees Celsius for 7 minutes. The fried food here is based on 700 grams of chicken and is made with a mixture of 40 grams of buckwheat flour, 40 grams of wheat flour, 30 grams of starch, 40 grams of frying powder, and 40 grams of pumpkin leaf powder.

[0038] Step S60: Toss the fried chicken with buckwheat sauce. The buckwheat sauce is made by grinding the fried buckwheat in a grinder. For 100 parts by weight of the ground buckwheat, use 100 parts by weight of water, 10 to 20 parts by weight of syrup, 5 to 10 parts by weight of tomato sauce, 10 parts by weight of chili sauce, 10 parts by weight of mixed seasonings, 3 to 5 parts by weight of rice oil, 3 to 5 parts by weight of corn syrup, 5 parts by weight of garlic, 1 to 3 parts by weight of tomato sauce, 2 parts by weight of spices, 2 parts by weight of mixed soy sauce, 1 part by weight of onion, 1 part by weight of curry acid, 0.5 part by weight of ginger, and 0.3 parts by weight of red chili extract.

[0039] Furthermore, the mixed seasoning can be made by mixing wheat flour, glutinous rice flour, and honey.

[0040] Furthermore, agricultural products can be mixed with powders of chickpeas, perilla, beets, alfalfa, rapeseed, burdock, and green chili peppers.

[0041] Step 7 (S70): Dip the chicken, which has been mixed with buckwheat sauce, into rice crust powder.

[0042] On the other hand, buckwheat has functional properties, with rutin being a representative functional substance. Rutin is a flavonoid ligand, also known as vitamin P. It contains a series of orange carotenoid compounds extracted from the flowers, which are not synthesized in the human body and are essential nutrients.

[0043] Besides buckwheat, rutin is also found in leafy green vegetables (spinach, lettuce, etc.), broccoli, oranges, and egg yolks. The rutin content in buckwheat seeds is 0.014-0.024%, but the rutin content in buckwheat sprouts and other plant parts is much higher. The main functions of this treatment include reducing the risk of cataracts, improving vision and providing protection, protecting the eyes and providing nutrition, enhancing vascular resistance, and preventing cerebral hemorrhage.

[0044] In addition, it possesses various health benefits, including antiviral, anticancer, antithrombotic, cholesterol-lowering, HDL cholesterol-raising, and LDL cholesterol-preventing effects. Furthermore, buckwheat is rich in carbohydrates, iron, niacin, thiamine, riboflavin, and other B vitamins. While the main component of buckwheat seeds is starch, it also contains 12-15% protein, with a well-balanced amino acid composition including lysine (5-7%), making it a high-grade health food.

[0045] Buckwheat is renowned for its health benefits, boasting a nutritional value that rivals its delicious taste. Its most representative nutrient is rutin, a flavonoid compound also known as vitamin P, an antioxidant that influences vascular permeability and elasticity. Rutin helps strengthen capillary walls. In fact, buckwheat tea is used in Western countries to treat capillary-related diseases. Its protein content is even higher than that of tofu, often referred to as the "king of proteins."

[0046] Plant-based foods are also rich in lysine, an amino acid rarely found in plant-based foods. This is why plant-based proteins are considered the highest quality. The fats are mostly unsaturated fats, which are beneficial for blood vessel health. They are also rich in minerals such as zinc, manganese, magnesium, phosphorus, and copper. Furthermore, they contain various vitamins and fiber.

[0047] Moreover, buckwheat flour contains some slightly harmful components called salicylamide and aniline. The best way to remove these components is with radishes. This is why buckwheat and radishes are eaten together.

[0048] The health benefits of buckwheat can be found in ancient books from many countries. Xu Jun's "Dongui Bogam" states that "buckwheat is neutral in nature, sweet in taste, and non-toxic, and can strengthen the internal organs." The Chinese medical book "Compendium of Materia Medica" states that buckwheat "strengthens the stomach and invigorates qi, refreshes the mind, and clears away the residue from the five internal organs."

[0049] A traditional Japanese breakfast description states, "Buckwheat brings peace of mind." Buckwheat is believed to strengthen the body and stomach, and is effective for constipation, diarrhea, and hiccups. It also lowers blood cholesterol levels and helps with high blood pressure. Furthermore, it is said to help regulate blood sugar, improve kidney function, and control weight.

[0050] The invention has been described in detail above using preferred embodiments, but the scope of the invention is not limited to the specific embodiments and should be interpreted according to the claims of the appended patent application. Furthermore, those skilled in the art will understand that many modifications and variations can be made without departing from the scope of the invention.

Claims

1. A method for making buckwheat fried chicken, wherein, The method for making the buckwheat fried chicken includes: The first stage of removing unwanted flavors involves dipping the processed chicken, cut to a certain size, in a sauce to remove impurities. The second stage involves blanching the chicken, which has been deodorized, in boiling water 1 to 3 times. The third stage is to remove the moisture from the scalded chicken; The fourth stage is to coat the dehydrated chicken with a frying batter. The fifth stage involves frying the pre-fried chicken in oil at 170 degrees Celsius for 7 minutes. The sixth stage includes tossing the fried chicken with a buckwheat sauce mixture. In the buckwheat mixed sauce Grind the roasted buckwheat using a grinder. For 100 parts by weight of the ground buckwheat, mix 100 parts by weight of water, 10 to 20 parts by weight of syrup, 5 to 10 parts by weight of tomato sauce, 10 parts by weight of chili sauce, 10 parts by weight of mixed seasonings, 3 to 5 parts by weight of rice oil, 3 to 5 parts by weight of pear oil, 5 parts by weight of garlic, 1 to 3 parts by weight of tomato sauce, 2 parts by weight of spices, 2 parts by weight of mixed soy sauce, 1 part by weight of onion, 1 part by weight of salt, 1 part by weight of curry, and 0.3 parts by weight of red chili extract pigment.

2. The method for preparing buckwheat fried chicken according to claim 1, wherein, The method for making buckwheat fried chicken includes a seventh stage of coating the chicken with rice crust powder while it is being stirred in the buckwheat mixed sauce.

3. The method for preparing buckwheat fried chicken according to claim 1, wherein, The impurity-removing slurry contains, for every 100 parts by weight of water, 20 to 30 parts by weight of natural sulfur, 20 parts by weight of radish juice, 1 to 10 parts by weight of acetic acid, 20 parts by weight of soybean paste, 10 parts by weight of fig powder, and 5 to 20 parts by weight of soju.

4. The method for preparing buckwheat fried chicken according to claim 1, wherein, The frying coating is based on 700 grams of chicken and is made by mixing 40 grams of buckwheat flour, 40 grams of wheat flour, 30 grams of starch, 40 grams of frying powder, and 40 grams of pumpkin leaf powder.

5. The method for preparing buckwheat fried chicken according to claim 1, wherein, The fourth stage includes: The stage of placing fried food in multiple receiving slots formed on a tray; The stage of placing the diced chicken in the plurality of receiving slots respectively; The phase of closing the plurality of receiving slots is achieved by a switch combined with the tray; After closing, shake the tray 10 times. After shaking, the switch is turned on. After opening, the chicken is flipped into pieces at this stage; After being flipped over, the plurality of receiving slots are closed again by the opening and closing mechanism combined with the tray; and After closing, shake the tray 10 times again.

6. The method for preparing buckwheat fried chicken according to claim 5, wherein, In the step of placing fried food into multiple receiving slots formed on a tray, in order to color the fried food, a step of adding 5 to 10 grams of chili powder is included.

7. The method for preparing buckwheat fried chicken according to claim 5, wherein, To avoid generating static vibrations, elastic components are placed on the inner and outer surfaces of the multiple receiving slots.

8. The method for preparing buckwheat fried chicken according to claim 7, wherein, The elastic component is made of rubber or silicon phosphate.

9. The method for preparing buckwheat fried chicken according to claim 1, wherein, The mixed seasoning contains wheat flour, glutinous rice flour, and honey.

10. The method for preparing buckwheat fried chicken according to claim 1, wherein, The processed agricultural product contains a mixture of powdered chickpeas, perilla, beets, alfalfa, rapeseed, burdock, and Qingyang chili peppers.

Images