Method for rapidly preparing directly grilled chicken

Abstract

The present invention relates to a method for preparing directly grilled chicken, and more specifically provides a method for preparing directly grilled chicken wherein a seasoning sauce composition to which clove has been added is used and thus not only is the storability of the chicken increased and the flavour improved, but it also possible to rapidly cook the chicken in response to orders from costumers.

Description

How to Make Quick Grilled Chicken

[0001] The present invention relates to a method for quickly grilling chicken prepared in advance, and more specifically, discloses a method for manufacturing grilled chicken, which can provide chicken quickly and fresh by immediately grilling chicken prepared in advance with a seasoning sauce composition containing cloves, a spice, at any time.

[0002] Chicken is a food that many people enjoy, and is prepared in various forms, such as samgyetang and fried dishes.

[0003] Roasted chicken, a type of cuisine, typically involves grilling or frying raw chicken. After grilling or frying, a seasoning sauce is applied to the surface of the chicken before consumption. Consequently, the seasoning sauce may not be evenly distributed throughout the chicken.

[0004] As a conventional whole chicken roasting method, Korean Patent No. 2211134 describes a method for manufacturing a whole chicken roast using oak firewood, which comprises a broiler pretreatment step of removing the entrails and blood of a raw chicken, an aging step of aging the broiler pretreated through the broiler pretreatment step, a herbal medicine extract immersion step of immersing the broiler aged through the aging step in a herbal medicine extract, and a roasting step of putting glutinous rice, garlic, jujube, licorice, ginseng, and ginkgo nuts inside the broiler soaked in the herbal medicine extract immersion step and roasting it with oak firewood. Korean Patent No. 2025437 describes a method for manufacturing a whole chicken containing herbal medicine ingredients, which describes a method for infusing a whole chicken with herbal medicine to promote diuresis and body nourishment, removal of chicken odor, replenishment of energy for consumers, relief from hangovers, blood circulation, and digestion.

[0005] In the conventional technology described above, before roasting a whole chicken, it generally takes a long time to prepare the chicken by taking it out of storage and marinating it in seasoning, and it also takes a considerable amount of time to roast or fry it, so when a large number of consumers order, it takes a long time to cook and serve the whole chicken.

[0006] The present invention is intended to solve the above-mentioned conventional problem, and not only saves time in preparing a dish by pre-aging chicken marinated in a seasoning sauce composition containing a predetermined flavoring agent, clove, for a predetermined period of time, but also further improves storage stability due to the characteristics of clove.

[0007] Therefore, the above-mentioned seasoned chicken can be quickly cooked and served over an open fire.

[0008]

[0009] The present invention provides a manufacturing method that not only allows the chicken to be marinated in a seasoning sauce in advance so that it can be cooked immediately when needed, but also allows the seasoned chicken to be grilled immediately upon ordering, and improves storage life and flavor by adding cloves to the seasoning sauce.

[0010] As a means for achieving the above-described object of the present invention, the present invention includes a step of maturing slaughtered raw chicken for 2 to 5 days, a step of seasoning the matured chicken with a predetermined seasoning sauce using a tumbling machine, a step of maturing the seasoned chicken for 3 to 7 hours while maintaining the temperature at 0 to 4°C, a step of cooking the matured seasoned chicken at a temperature of 80°C or lower for about 1 minute, a step of rapidly freezing the cooked chicken at -32 to -40°C for 50 to 70 minutes, a step of freezing and storing the rapidly frozen chicken, and a step of immediately grilling the stored chicken for 2 minutes when necessary.

[0011] In addition, the above seasoning sauce is characterized by adding cloves to certain ingredients.

[0012] The chicken provided according to the present invention not only has improved storage properties and flavor by removing gamey odors, but also has the effect of being able to be cooked and served quickly by saving time for cooking when necessary.

[0013] The present invention will be described in detail through the following examples.

[0014] According to the present invention, slaughtered raw chicken is aged for 2 to 5 days.

[0015] The above-mentioned aged chicken is seasoned using a tumbling machine. The seasoning sauce used at this time is, as a first example, composed of 2.0 wt% soybean oil, 4.5 wt% margarine, 2.0 wt% butter, 0.04 wt% xanthan gum, 3.0 wt% chicken powder, 8.0 wt% cheese powder, 0.8 wt% refined salt, 0.3 wt% pepper, 0.017 wt% ethyl paraben, 1.4 wt% acetylated distarch, 2.0 wt% mayonnaise, 18.5 wt% corn syrup, 8.0 wt% chopped garlic, 6.0 wt% cloves, 25.0 wt% white sugar, and the remainder purified water.

[0016] A second example of a seasoning sauce according to the present invention is composed of 15.363 wt% of corn syrup, 16.7 wt% of red pepper paste, 8.38 wt% of soy sauce, 5.587 wt% of mirin, 4.19 wt% of chef's oyster sauce, 11.173 wt% of garlic chopping, 2.793 wt% of ketchup, 4.106 wt% of soybean oil, 4.19 wt% of red pepper powder, 0.559 wt% of pepper, 0.559 wt% of chicken powder, 25.14 wt% of refined sugar, and 0.084 wt% of paprika oleoresin.

[0017] A third example of a seasoning sauce according to the present invention is a seasoning sauce prepared by comprising 12.80 wt% of soy sauce, 12 wt% of soju, 11 wt% of mirin, 7 wt% of plum extract, 6.60 wt% of chopped garlic, 6.60 wt% of chopped onion, 1.70 wt% of caramel, 1.60 wt% of purified water, 17.0 wt% of corn syrup, 15.20 wt% of white sugar, 3 wt% of brown sugar, 1.50 wt% of beef broth, 1.80 wt% of monosodium glutamate, 0.30 wt% of pepper, 1.50 wt% of glucose, and 0.40 wt% of yeast extract powder.

[0018] A fourth example of a seasoning sauce according to the present invention is a seasoning sauce prepared by including 40 wt% of corn syrup, 27.45 wt% of red pepper paste, 4.50 wt% of chopped garlic, 4.50 wt% of chopped onion, 6.0 wt% of soy sauce, 1.90 wt% of cheongju, 0.80 wt% of ginger, 0.30 wt% of oleoresin capsicum, 0.02 wt% of smoked flavor, 0.15 wt% of liquid caramel, 3.80 wt% of red pepper powder, 9.0 wt% of white sugar, 0.70 wt% of dasida, 0.40 wt% of refined salt, 0.20 wt% of black pepper, 0.03 wt% of cinnamon powder, and 0.25 wt% of ginger powder.

[0019] According to the present invention, a seasoning sauce composition is prepared by adding 2 to 5 wt% of cloves to 100 wt% of the seasoning sauce prepared above. The cloves added according to the present invention are not only widely used as a spice because of their strong aroma and spicy taste, but also can improve the flavor of meat by increasing the storage stability of meat and removing any off-flavors that may remain in the meat. However, if cloves are added in excess of the above-mentioned limit, the texture and flavor of other ingredients of the seasoning sauce may be impaired, and if they are added in amounts below the limit, the effect is not sufficient. Therefore, it is preferable to add cloves within the limit.

[0020] After seasoning the above-mentioned seasoning sauce composition on chicken using a tumbling machine, it is aged at 0 to 4°C for 3 to 7 hours.

[0021] Cook the above aged chicken at 80℃ or lower for 1 minute.

[0022] Quick-freeze the cooked chicken at -32 to -40°C for 50 to 70 minutes.

[0023]

[0024] *The above-mentioned quick-frozen chicken is wrapped in plastic in specified units and stored frozen at -18℃.

[0025] In the case where the above frozen chicken is to be ordered at a business establishment or cooked at home and provided as a meal, the frozen packaged chicken may be opened, side ingredients such as green onions may be added, refrigerated, and then cooked over an open flame for 2 minutes if necessary. In addition, in the case where the business intends to provide or package the chicken to customers, a specified amount, such as 30g of green onions, 6 pieces of rice cake, and 250g of chicken may be weighed and stored in a single pack, and then provided to the consumer immediately before cooking.

[0026] Example 1: Slaughtered raw chicken is aged for 3 days.

[0027] Prepare a seasoning sauce. The seasoning sauce is composed of 2.0 wt% soybean oil, 4.5 wt% margarine, 2.0 wt% butter, 0.04 wt% xanthan gum, 3.0 wt% chicken powder, 8.0 wt% cheese powder, 0.8 wt% refined salt, 0.3 wt% pepper, 0.017 wt% ethyl paraben, 1.4 wt% acetylated distarch, 2.0 wt% mayonnaise, 18.5 wt% corn syrup, 8.0 wt% garlic clove, 6.0 wt% rice flavor, 25.0 wt% white sugar, and the remainder purified water.

[0028] A seasoning sauce composition is prepared by adding 3 parts by weight of cloves to 100 parts by weight of the seasoning sauce prepared above.

[0029] Place the aged chicken in a tumbling machine and season with the prepared seasoning sauce composition.

[0030] The above seasoned chicken is aged for 6 hours at 0 to 4℃.

[0031] Cook the above aged chicken at about 80℃ for 1 minute.

[0032] Quick-freeze the cooked chicken at approximately -35°C for 60 minutes.

[0033] The above-mentioned quick-frozen chicken is packaged in 5 kg units in plastic and stored frozen at 18℃ or below.

[0034] Open the frozen packaged chicken and refrigerate it with the green onions.

[0035] When the customer orders, the 250g of refrigerated chicken is placed in a direct fire oven with 30g of green onions and 6 pieces of rice cakes, and cooked for 2 minutes to complete the direct fire grilled chicken.

[0036] Example 2: Slaughtered raw chicken is aged for 3 days.

[0037] Prepare a seasoning sauce. The seasoning sauce is composed of 15.363 wt% corn syrup, 16.7 wt% gochujang, 8.38 wt% soy sauce, 5.587 wt% mirin, 4.19 wt% chef's oyster sauce, 11.173 wt% garlic clove, 2.793 wt% ketchup, 4.106 wt% soybean oil, 4.19 wt% red pepper powder, 0.559 wt% pepper, 0.559 wt% chicken powder, 25.14 wt% refined sugar, and 0.084 wt% paprika oleoresin.

[0038] Prepare a seasoning sauce composition by adding 2 parts by weight of cloves to 100 parts by weight of the seasoning sauce prepared above.

[0039] Place the aged chicken in a tumbling machine and season with the prepared seasoning sauce composition.

[0040] The above seasoned chicken is aged for 5 hours at 0 to 4℃.

[0041] Cook the above aged chicken at about 80℃ for 1 minute.

[0042] Quick-freeze the cooked chicken at approximately -35°C for 60 minutes.

[0043] The above-mentioned quick-frozen chicken is packaged in 5 kg units in plastic and stored frozen at 18℃ or below.

[0044] Open the frozen packaged chicken and refrigerate it with the green onions.

[0045] When the customer orders, the 250g of refrigerated chicken is placed in a direct fire oven with 30g of green onions and 6 pieces of rice cakes, and cooked for 2 minutes to complete the direct fire grilled chicken.

[0046] Example 3: Slaughtered raw chicken is aged for 3 days.

[0047] Prepare a seasoning sauce. The seasoning sauce is composed of 12.80 wt% soy sauce, 12 wt% soju, 11 wt% mirin, 7 wt% plum extract, 6.60 wt% garlic cloves, 6.60 wt% onion cloves, 1.70 wt% caramel, 1.60 wt% purified water, 17.0 wt% corn syrup, 15.20 wt% white sugar, 3 wt% brown sugar, 1.50 wt% beef broth, 1.80 wt% monosodium glutamate, 0.30 wt% pepper, 1.50 wt% glucose, and 0.40 wt% yeast extract powder.

[0048] Prepare a seasoning sauce composition by adding 2 parts by weight of cloves to 100 parts by weight of the seasoning sauce prepared above.

[0049] Place the aged chicken in a tumbling machine and season with the prepared seasoning sauce composition.

[0050] The above seasoned chicken is aged for 5 hours at 0 to 4℃.

[0051] Cook the above aged chicken at about 80℃ for 1 minute.

[0052] Quick-freeze the cooked chicken at approximately -35°C for 60 minutes.

[0053] The above-mentioned quick-frozen chicken is packaged in 5 kg units in plastic and stored frozen at 18℃ or below.

[0054] Open the frozen packaged chicken and refrigerate it with the green onions.

[0055] When the customer orders, the 250g of refrigerated chicken is placed in a direct fire oven with 30g of green onions and 6 pieces of rice cakes, and cooked for 2 minutes to complete the direct fire grilled chicken.

[0056] Example 4: Slaughtered raw chicken is aged for 3 days.

[0057] Prepare a seasoning sauce. It consists of 40 wt% of corn syrup, 27.45 wt% of red pepper paste, 4.50 wt% of chopped garlic, 4.50 wt% of chopped onion, 6.0 wt% of soy sauce, 1.90 wt% of cheongju, 0.80 wt% of ginger, 0.30 wt% of oleoresin capsicum, 0.02 wt% of smoked flavor, 0.15 wt% of liquid caramel, 3.80 wt% of red pepper powder, 9.0 wt% of white sugar, 0.70 wt% of dasida, 0.40 wt% of refined salt, 0.20 wt% of black pepper, 0.03 wt% of cinnamon powder, and 0.25 wt% of ginger powder.

[0058] Prepare a seasoning sauce composition by adding 2 parts by weight of cloves to 100 parts by weight of the seasoning sauce prepared above.

[0059] Place the aged chicken in a tumbling machine and season with the prepared seasoning sauce composition.

[0060] The above seasoned chicken is aged for 5 hours at 0 to 4℃.

[0061] Cook the above aged chicken at about 80℃ for 1 minute.

[0062] Quick-freeze the cooked chicken at approximately -35°C for 60 minutes.

[0063] The above-mentioned quick-frozen chicken is packaged in 5 kg units in plastic and stored frozen at 18℃ or below.

[0064] Open the frozen packaged chicken and refrigerate it with the green onions.

[0065] When the customer orders, the 250g of refrigerated chicken is placed in a direct fire oven with 30g of green onions and 6 pieces of rice cakes, and cooked for 2 minutes to complete the direct fire grilled chicken.

Claims

1. In the method for making quick grilled chicken, A stage where slaughtered raw chicken is aged for 2 to 5 days. A step of seasoning the aged chicken using a tumbling machine with a predetermined seasoning sauce composition, A step of maturing the above seasoned chicken for 3 to 7 hours while maintaining the temperature at 0 to 4 ℃. A step of cooking the above-mentioned seasoned chicken at a temperature of 80℃ or lower for about 1 minute, A step of rapidly freezing the above-mentioned cooked chicken at -32 to -40°C for 50 to 70 minutes; A step of storing the above-mentioned quick-frozen chicken in a freezer, and A method for producing a quick grilled chicken, comprising a step of immediately grilling the stored chicken over an open flame within a short period of time when necessary.

2. In paragraph 1, The above seasoning sauce composition is a method for producing a quick direct-fire grilled chicken, which contains 2 to 5 parts by weight of cloves per 100 parts by weight of the seasoning sauce.

3. In paragraph 1, A quick method for making grilled chicken with the above grilling time being 2 minutes.

4. In paragraph 1, The above seasoning sauce is a method for producing a quick direct-fire grilled chicken, comprising 2.0 wt% of soybean oil, 4.5 wt% of margarine, 2.0 wt% of butter, 0.04 wt% of xanthan gum, 3.0 wt% of chicken powder, 8.0 wt% of cheese powder, 0.8 wt% of refined salt, 0.3 wt% of pepper, 0.017 wt% of ethyl paraben, 1.4 wt% of acetylated distarch, 2.0 wt% of mayonnaise, 18.5 wt% of corn syrup, 8.0 wt% of chopped garlic, 6.0 wt% of rice flavor, 25.0 wt% of white sugar, and the remainder of purified water.

5. In paragraph 1, The above seasoning sauce is a method for producing a quick direct-fire grilled chicken, comprising 15.363 wt% of corn syrup, 16.7 wt% of red pepper paste, 8.38 wt% of soy sauce, 5.587 wt% of mirin, 4.19 wt% of chef's oyster sauce, 11.173 wt% of garlic clove, 2.793 wt% of ketchup, 4.106 wt% of soybean oil, 4.19 wt% of red pepper powder, 0.559 wt% of pepper, 0.559 wt% of chicken powder, 25.14 wt% of refined sugar, and 0.084 wt% of paprika oleoresin.

6. In paragraph 1, The above seasoning sauce is a method for producing a quick direct-fire grilled chicken, comprising: 12.80 wt% of soy sauce, 12 wt% of soju, 11 wt% of mirin, 7 wt% of plum extract, 6.60 wt% of garlic cloves, 6.60 wt% of onion cloves, 1.70 wt% of caramel, 1.60 wt% of purified water, 17.0 wt% of corn syrup, 15.20 wt% of white sugar, 3 wt% of brown sugar, 1.50 wt% of beef broth, 1.80 wt% of monosodium glutamate, 0.30 wt% of pepper, 1.50 wt% of glucose, and 0.40 wt% of yeast extract powder.

7. In paragraph 1, The above seasoning is a method for producing a quick direct-fire grilled chicken, comprising 40 wt% of starch syrup, 27.45 wt% of red pepper paste, 4.50 wt% of chopped garlic, 4.50 wt% of chopped onion, 6.0 wt% of soy sauce, 1.90 wt% of cheongju, 0.80 wt% of ginger, 0.30 wt% of oleoresin capsicum, 0.02 wt% of smoked flavor, 0.15 wt% of liquid caramel, 3.80 wt% of red pepper powder, 9.0 wt% of white sugar, 0.70 wt% of dasida, 0.40 wt% of refined salt, 0.20 wt% of black pepper, 0.03 wt% of cinnamon powder, and 0.25 wt% of ginger powder.