How to make chicken skin skewers

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 of a convenient size and easy to eat, and can be eaten in any quantity.

Background Art

[0002] Conventionally, chicken skin skewers obtained by threading chicken skin onto skewers have been known. For example, Non-Patent Document 1 discloses chicken skin skewers in which chicken skin is pierced onto skewers, heated in a grill or an oven, and seasoned with salt and pepper or the like.

Prior Art Documents

Non-Patent Documents

[0003]

Non-Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0004] Chicken skin contains abundant nutrients such as protein and collagen, and is known to be beneficial for health and beauty. However, according to conventional chicken skin skewers, only simple seasonings such as salt and pepper were sprinkled before and after heat cooking, so there was a problem that people quickly got tired of them and could not eat many.

[0005] Also, according to conventional chicken skin skewers, a large amount of chicken skin pieces were threaded onto long skewers, and each was firmly fixed to the skewer, so it was impossible to eat all of them in one bite. Therefore, it was necessary to first eat the chicken skin piece at the tip of the skewer, then bite into the chicken skin piece beside it, and eat while removing the chicken skin pieces in several bites. In such a case of eating method, there was a problem that it was particularly difficult to eat for those with small mouths such as women and children.

[0006] By the way, while chicken skin is rich in nutrients, it also contains a large amount of fat, which can contribute to lifestyle-related diseases such as obesity. However, traditional methods of preparing chicken skin skewers require long cooking times to remove the fat sufficiently, which results in the loss of valuable nutrients.

[0007] Therefore, the object of the present invention is to provide a method for preparing chicken skin skewers that can be eaten many times without getting tired of them, can be eaten in one bite even by people with small mouths, and can remove excess oil while retaining nutrients. [Means for solving the problem]

[0008] To solve the above problems, the method for cooking chicken skin skewers of the present invention comprises the following steps. The first step is to fold at least one piece of chicken skin three or more times so that two adjacent peaks are formed on one side and one peak is formed on the other side, and then pass it through a skewer four or more times to form a chicken skin skewer. A second step, performed after the first step, involves immersing the chicken skin skewers in frying oil and heating them, A third step is performed after the second step, in which the sauce is applied to the heated chicken skin skewers, The process includes a fourth step, performed after the third step, in which spices are applied to the chicken skin skewers coated with sauce, In the previous step, Including the two peaks formed on one surface and the one peak formed on the other surface The chicken skin pieces are folded such that the distance from the skewer to the first vertex of each of the first peaks of the first peaks formed adjacent to one side of the multiple peaks is approximately equal to each other. In the first step, the skewer is inserted through the chicken skin piece such that the distance from the skewer to the first vertex of each of the first peaks of the first peaks of the chicken skin piece is approximately equal to the distance from the skewer to the second vertex of the second peak formed on the other surface, at approximately the center between the first vertex and the second vertex, so that the chicken skin piece touches each other at approximately the center on one surface forming the two adjacent first peaks. In the second step described above, 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. manufacturing method. [Effects of the Invention]

[0009] The chicken skin skewers of this invention produce an exceptional flavor through the harmony of sauce and spices, resulting in the excellent effect of being able to eat many skewers without getting tired of the taste. Furthermore, by adjusting the length of the skewer and the total amount of chicken skin per skewer, it becomes easier to eat in one bite. In addition, by using a frying oil temperature and frying time that matches the total amount of chicken skin, it is possible to cook healthy chicken skin skewers that retain nutrients while sufficiently removing excess oil, which is a remarkable effect. [Brief explanation of the drawing]

[0010] [Figure 1] This is a perspective view showing a chicken skin skewer according to one embodiment of the present invention. [Figure 2] This is an explanatory diagram showing the process of skewering chicken skin. [Figure 3] This is an explanatory diagram showing the process of deep-frying chicken skin skewers. [Figure 4] This is an explanatory diagram showing the process of applying sauce to deep-fried chicken skin skewers. [Figure 5] This is an explanatory diagram showing the process of adding spices to chicken skin skewers coated in sauce. [Figure 6] This is a perspective view showing a chicken skin skewer according to another embodiment of the present invention. [Modes for carrying out the invention]

[0011] An embodiment of the present invention will be described below with reference to the drawings. As shown in Figure 1, the chicken skin skewer 1 of this embodiment consists of a skewer 3, chicken skin pieces 2, sauce 4, and spices 5. The chicken skin pieces 2 are folded at least once, usually multiple times, and passed through the skewer 3. The surface of the chicken skin skewer 1 is brushed with sauce. The spices 5 are applied in an appropriate amount on top of the sauce 4. The part of the chicken skin preferably comes from around the neck, but other parts such as the thigh may also be used.

[0012] Sauce 4 should preferably be a sweet and spicy sauce, and spice 5 should preferably contain soybeans and ginseng. Spice 5 should ideally not contain salt.

[0013] The length of the skewer 3 is 85mm to 135mm, more preferably 115mm to 125mm. This is because if the skewer is longer than 135mm, it becomes difficult for people with small mouths to eat it in one bite, which is inconvenient for those who want to eat it easily in one bite. The total mass of the chicken skin pieces 2 on one skewer 3 is preferably 15g to 30g, more preferably 18g to 22g. Multiple pieces of chicken skin 2 may be used, or one piece may be folded multiple times as shown in Figure 6.

[0014] The cooking method for the chicken skin skewer 1 with the above configuration will be explained based on Figures 2 to 5. First, as shown in Figure 2(a), hold the handle portion 3b of the skewer 3 and insert the tip 3a through the chicken skin piece 2 multiple times as indicated by the arrow. Then, as shown in Figure 2(b), fold the chicken skin piece 2 over on the skewer 3 to form the chicken skin skewer 1 including the peak portion 2a and the valley portion 2b. At this time, the total mass of the chicken skin piece 2 to be passed through one skewer 3 is 15g to 30g, more preferably 18g to 22g.

[0015] Next, as shown in Fig. 3(a), the chicken skin skewer 1 is immersed in the frying oil 11 heated. Then, after heating the chicken skin skewer 1, it is lifted from the frying oil 11. At this time, the oil temperature and frying time are adjusted to such an oil temperature and time that, as shown in Fig. 3(b), the part 2x where the chicken skin piece 2 separates from the skewer 3 is harder, the inner part 2y is softer, and the part 2z around the skewer is even softer. 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. Also, the time for heating the chicken skin skewer 1 by immersing it in the frying oil 11 is 60 seconds to 180 seconds, more preferably 120 seconds to 150 seconds. If the chicken skin skewer 1 is fried in the frying oil 11 at less than 150°C for less than 60 seconds, the oil content of the chicken skin piece 2 cannot be sufficiently removed. On the other hand, if the chicken skin skewer 1 is fried in the frying oil 11 at more than 250°C for more than 180 seconds, the nutrients contained in the chicken skin piece 2 will be lost.

[0016] As shown in Fig. 4, after heating the chicken skin skewer 1 with the frying oil 11, the sauce 4 is applied with a brush 12. At this time, the mountain part 2a of the chicken skin piece 2 is pressed with the brush 12, and the sauce 4 is spread to the valley part 2b of the chicken skin piece 2. It is preferable to brush the sauce 4 on both sides of the chicken skin piece 2.

[0017] Subsequently, as shown in Fig. 5, the spice 5 is sprinkled on the chicken skin skewer 1 to which the sauce has been brushed, and the spice 5 is adhered to the chicken skin skewer 1. It is preferable to sprinkle the spice 5 on both sides of the chicken skin piece 2.

[0018] According to the chicken skin skewer 1 cooked by the above method, the sweet and spicy sauce 4 and the spice 5 are in harmony, producing a special delicious taste in the mouth, so it has an excellent effect that one can eat as many as one wants without getting tired of it.

[0019] Also, generally the length of the skewer for grilled food is 150 mm, while the skewer of the present invention is 85 mm to 135 mm, and the total mass of the chicken skin pieces 2 passed through is also as little as 15 g to 30 g, so there is an effect that even those with a small mouth like women and children can eat it in one bite.

[0020] Furthermore, by adjusting the oil temperature and frying time so that the chicken skin pieces 2 of the aforementioned mass become harder towards the skewer 3 and softer towards the skewer 3, the oil is removed from the chicken skin pieces 2 in a short time, while the nutrients and collagen unique to the chicken skin pieces 2 are locked inside. In addition, with this cooking method, the chicken skin pieces 2 are folded and passed through the skewer 3, resulting in the part closer to the skewer becoming softer, which also makes them easier to remove from the skewer and easier to eat.

[0021] It should be noted that the present invention is not limited to the above embodiments, and it is also possible to implement the invention by appropriately changing the shape of the chicken skin pieces and the cooking procedure without departing from the spirit of the invention. [Explanation of symbols]

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

Claims

[Claim 1] The first step is to fold at least one piece of chicken skin three or more times so that two adjacent peaks are formed on one side and one peak is formed on the other side, and then pass it through a skewer four or more times to form a chicken skin skewer. A second step, performed after the first step, involves immersing the chicken skin skewers in frying oil and heating them, A third step is performed after the second step, in which the sauce is applied to the heated chicken skin skewers, The process includes a fourth step, performed after the third step, in which spices are applied to the chicken skin skewers coated with sauce, In the first step, the chicken skin piece is folded such that, among the plurality of peaks including the two peaks formed on one surface and the one peak formed on the other surface, the distance from the skewer to the first vertex of each of the first peaks formed adjacent to one surface is approximately equal to each other. In the first step, the skewer is inserted through the chicken skin piece such that the distance from the skewer to the first vertex of each of the first peaks of the first peaks of the chicken skin piece is approximately equal to the distance from the skewer to the second vertex of the second peak formed on the other surface, at approximately the center between the first vertex and the second vertex, the chicken skin piece is in contact with each other at approximately the center on one surface forming the two adjacent first peaks. A method for manufacturing chicken skin skewers, comprising the second step of immersing the chicken skin skewers in frying oil at a predetermined temperature of 150°C to 250°C and heating them for a predetermined time of 60 seconds or more, and then removing the chicken skin skewers from the frying oil.

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