Cooking method of cooked chicken skin on stick

Abstract

To provide chicken skin on a stick that can be taken without getting stuffed quickly after only a few sticks, can be eaten with one bite, and is healthy because an oil component of the chicken skin is dripped off while retaining a nutrient component.SOLUTION: A cooking method for chicken skin on a stick 1 includes steps of folding over a chicken skin piece 2, piercing the chicken skin piece with a stick 3, deep-frying the stick in frying oil at 150-250°C for a predetermined frying time so that the surface of the skin is cooked relatively hard and the inside is cooked relatively soft, applying sauce to the stick after being deep-fried in the frying oil, and adding spices. The cooking method for chicken skin on a stick 1 includes the steps of folding over the chicken skin piece 2 so that distances from the stick 3 to respective apexes of first crest parts 2a on one side are substantially equal and distances from the stick 3 to respective apexes of second crest parts 2a on the other side are substantially equal, and piercing the chicken skin piece 2 with the stick 3 so that two adjacent parts of the chicken skin piece 2 come into contact with each other at a substantially center point between the respective apexes of the first crest parts 2a and the respective apexes of the second crest parts 2a.SELECTED DRAWING: Figure 2

Description

[Technical field]

[0001] The present invention relates to a method for cooking chicken skin skewers, and more particularly to chicken skin skewers that are conveniently sized and easy to eat, and can be eaten in any number of pieces. [Background technology]

[0002] Conventionally, chicken skin skewers have been known in which chicken skin is skewered and cooked. For example, Non-Patent Document 1 discloses chicken skin skewers in which chicken skin is skewered, heated on a grill or in an oven, and seasoned with salt and pepper. [Prior art documents] [Non-patent literature]

[0003] [Non-Patent Document 1] Cookpad (https: / / cookpad.com / recipe / 343331) Summary of the Invention [Problem to be solved by the invention]

[0004] Chicken skin is rich in nutrients such as protein and collagen, and is known to be good for health and beauty. However, with conventional chicken skin skewers, it is only necessary to sprinkle simple seasonings such as salt and pepper before and after cooking, so people quickly get tired of eating them and are unable to eat many of them.

[0005] In addition, with conventional chicken skin skewers, many pieces of chicken skin are threaded onto a long skewer, and each piece is firmly attached to the skewer, so it is not possible to eat it all in one bite. Therefore, you have to first eat the piece of chicken skin at the end of the skewer, then bite into the piece of chicken skin next to it, and eat it in several bites while removing the pieces of chicken skin. When eating in this way, there is a problem that it is difficult to eat, especially for people with small mouths such as women and children.

[0006] While chicken skin is rich in nutrients, it also contains a large amount of oil, which can lead to adult diseases such as obesity. However, the conventional cooking method for chicken skin skewers requires a long heating time to remove the oil, which results in the loss of the nutrients that were previously contained in the skin.

[0007] To provide a method for cooking chicken skin skewers that allows a person with a small mouth to eat a large number of skewers without getting tired of them, and that allows the skewers to be eaten in one bite while retaining nutrients and removing oil sufficiently. [Means for solving the problem]

[0008] In order to solve the above problems, the cooking method for chicken skin skewers of the present invention has the following steps. A first step of folding a first piece of chicken skin at least twice so that one ridge is formed on one side and one ridge is formed on the other side, and passing it through a skewer at least three times and piercing it through, and folding a second piece of chicken skin at least twice so that one ridge is formed on the one side and one ridge is formed on the other side, and passing it through the skewer at least three times and piercing it through, to form a chicken skin skewer; A second step of immersing the chicken skin skewers in frying oil and heating them, which is performed after the first step; A third step of applying sauce to the heated chicken skin skewers, which is performed after the second step; A fourth step of attaching spices to the sauce-covered chicken skin skewers, which is performed after the third step, In the first step, the first chicken skin piece and the second chicken skin piece are folded over each other so that the distances from the skewer to the first apex of the one ridge of the first chicken skin piece and the one ridge of the second chicken skin piece formed on the one surface are approximately equal to each other; In the first step, the skewer is pierced through the first chicken skin piece and the second chicken skin piece such that adjacent first and second chicken skin pieces contact each other at approximately the center between the first and second vertices, such that a distance from the skewer to the first vertex of each of the one ridge of the first chicken skin piece and the one ridge of the second chicken skin piece formed on the other surface is approximately equal to a distance from the skewer to a second vertex of each of the one ridge of the first chicken skin piece and the one ridge of the second chicken skin piece formed on the other surface; In the second step, the chicken skin skewers are immersed in frying oil at a predetermined temperature of 150°C to 250°C and heated for a predetermined time of 60 seconds or more, and then the chicken skin skewers are removed from the frying oil. Effect of the Invention

[0009] According to the chicken skin skewers of the present invention, the harmony of the sauce and spices creates a special flavor, and it has the excellent effect of being able to eat as many as you like without getting bored. In addition, by adjusting the length of the skewer and the total mass of the chicken skin per skewer, it has the effect of making it easy to eat in one bite. Furthermore, by adopting a temperature and frying time of the frying oil that is appropriate for the total mass of the chicken skin, it has the remarkable effect of being able to cook healthy chicken skin skewers that have been sufficiently reduced in oil while retaining nutrients. [Brief description of the drawings]

[0010] [Figure 1] FIG. 2 is a perspective view showing a chicken skin skewer according to an embodiment of the present invention. [Diagram 2] FIG. 1 is an explanatory diagram showing the process of inserting a skewer into chicken skin. [Diagram 3] FIG. 1 is an explanatory diagram showing the process of deep-frying skewered chicken skin skewers. [Figure 4] FIG. 1 is an explanatory diagram showing the process of applying sauce to deep-fried chicken skin skewers. [Diagram 5] FIG. 1 is an explanatory diagram showing the process of adding spices to sauce-covered chicken skin skewers. [Figure 6] FIG. 11 is a perspective view showing a chicken skin skewer according to another embodiment of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0011] An embodiment of the present invention will be described below with reference to the drawings. As shown in FIG. 1, a chicken skin skewer 1 of this embodiment is composed of a skewer 3, a chicken skin piece 2, a sauce 4, and spices 5. The chicken skin piece 2 is folded at least once, usually multiple times, before being passed through the skewer 3. The surface of the chicken skin skewer 1 is brushed with sauce. An appropriate amount of spices 5 is applied on top of the sauce 4. In addition, the part of the chicken skin that is suitable is the part around the chicken's neck, but other parts such as the thigh may also be used.

[0012] Sauce 4 is preferably a sweet and spicy sauce, and spice 5 is preferably one that contains soybeans and Korean ginseng. Spice 5 should preferably be free of salt.

[0013] The length of the skewer 3 is 85 mm to 135 mm, and more preferably 115 mm to 125 mm. This is because, in terms of being able to be easily eaten in one bite, if the length of the skewer is longer than 135 mm, it is inconvenient for people with small mouths to have difficulty eating in one bite. Furthermore, the total mass of the chicken skin pieces 2 threaded on one skewer 3 is preferably 15 g to 30 g, and more preferably 18 g to 22 g. A plurality of chicken skin pieces 2 may be used, or one piece may be folded multiple times as shown in FIG. 6.

[0014] A cooking method for the chicken skin skewer 1 having the above configuration will be described with reference to Figures 2 to 5. First, as shown in Figure 2(a), the handle 3b of the skewer 3 is held, and the tip 3a is passed through the chicken skin piece 2 multiple times as shown by the arrows, and as shown in Figure 2(b), the chicken skin piece 2 is folded over the skewer 3 to form the chicken skin skewer 1 including the peaks 2a and valleys 2b. At this time, the total mass of the chicken skin pieces 2 to be passed through one skewer 3 is 15g to 30g, and more preferably 18g to 22g.

[0015] Next, as shown in FIG. 3(a), the chicken skin skewer 1 is immersed in heated frying oil 11. After the chicken skin skewer 1 is heated, it is removed from the frying oil 11. The oil temperature and frying time at this time are adjusted so that the chicken skin pieces 2 are harder at the portion 2x farther from the skewer 3, softer at the inner portion 2y, and even softer at the portion 2z around the skewer, as shown in FIG. 3(b). Specifically, the temperature of the frying oil 11 in which the chicken skin skewer 1 is immersed is 150° C. to 250° C., more preferably 200° C. to 220° C. The time for immersing and heating the chicken skin skewer 1 in the frying oil 11 is 60 to 180 seconds, more preferably 120 to 150 seconds. If the chicken skin skewer 1 is fried in frying oil 11 at a temperature lower than 150° C. for less than 60 seconds, the oil in the chicken skin pieces 2 cannot be sufficiently removed. On the other hand, if the chicken skin skewers 1 are fried in frying oil 11 at a temperature of over 250° C. for a period of time longer than 180 seconds, the nutrients contained in the chicken skin pieces 2 will be lost.

[0016] As shown in Fig. 4, after the chicken skin skewer 1 is heated in frying oil 11, sauce 4 is applied with a brush 12. At this time, the brush 12 presses against the peaks 2a of the chicken skin pieces 2, so that the sauce 4 spreads to the valleys 2b of the chicken skin pieces 2. It is preferable to brush the sauce 4 on both sides of the chicken skin pieces 2.

[0017] Next, as shown in Fig. 5, spices 5 are sprinkled onto the chicken skin skewers 1 that have been brushed with the sauce, so that the spices 5 are attached to the chicken skin skewers 1. It is preferable to sprinkle the spices 5 on both sides of the chicken skin pieces 2.

[0018] According to the chicken skin skewers 1 prepared in the above-mentioned manner, the sweet and spicy sauce 4 and the spices 5 are in harmony with each other, producing an exceptional umami taste in the mouth, and thus has the excellent effect of allowing one to eat as many as one likes without getting tired of it.

[0019] In addition, while a typical skewer for grilled foods is 150 mm long, the skewer of the present invention is 85 mm to 135 mm long, and the total mass of the chicken skin pieces 2 that are threaded through it is only 15 g to 30 g, so that even people with small mouths such as women and children can eat it in one bite.

[0020] Furthermore, the oil temperature and frying time are adjusted so that the portions of the chicken skin pieces 2 of said mass are harder the further from the skewer 3 and softer the portions closer to the skewer 3, which has the effect of removing the oil from the chicken skin pieces 2 in a short time while trapping the nutrients and collagen specific to the chicken skin pieces 2 inside the chicken skin pieces 2. In addition, this cooking method has the effect of folding the chicken skin pieces 2 and threading them on the skewer 3, which makes the portions closer to the skewer 3 softer, making them easier to eat and easier to pull off the skewer.

[0021] The present invention is not limited to the above-described embodiment, and the shape of the chicken skin pieces and cooking procedures can be modified as appropriate within the scope of the invention. [Explanation of symbols]

[0022] 1 chicken skin skewer 2 pieces of chicken skin 3 skewers 4. Sauce 5 Spice 11 Frying oil 12 Brush

Claims

[Claim 1] a first step of folding a first piece of chicken skin at least twice so that one ridge is formed on one side and one ridge is formed on the other side, passing the first piece of chicken skin at least three times and piercing the second piece of chicken skin at least three times and piercing the second piece of chicken skin at least three times; A second step of immersing the chicken skin skewers in frying oil and heating them, which is performed after the first step; A third step of applying sauce to the heated chicken skin skewers, which is performed after the second step; A fourth step of attaching spices to the sauce-covered chicken skin skewers, which is performed after the third step, In the first step, the first chicken skin piece and the second chicken skin piece are folded over each other so that the distances from the skewer to the first apex of the one ridge of the first chicken skin piece and the one ridge of the second chicken skin piece formed on the one surface are approximately equal to each other; In the first step, the skewer is pierced through the first chicken skin piece and the second chicken skin piece such that adjacent first and second chicken skin pieces contact each other at approximately the center between the first and second vertices, such that a distance from the skewer to the first vertex of each of the one ridge of the first chicken skin piece and the one ridge of the second chicken skin piece formed on the other surface is approximately equal to a distance from the skewer to the second vertex of each of the one ridge of the first chicken skin piece and the one ridge of the second chicken skin piece formed on the other surface; In the second step, the chicken skin skewers are immersed in frying oil at a predetermined temperature of 150°C to 250°C and heated for a predetermined time of 60 seconds or more, and then the chicken skin skewers are removed from the frying oil.

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