JP6940294B2 - How to cook chicken skin skewers - Google Patents

Description

The present invention relates to a method for cooking chicken skin skewers, and more particularly to chicken skin skewers that are reasonably sized, easy to eat, and can be eaten in any number.

Conventionally, a chicken skin skewer prepared by passing chicken skin through a skewer is known. For example, Non-Patent Document 1 discloses a chicken skin skewer in which chicken skin is stabbed on a skewer, heated in a grill or an oven, and seasoned with salt and pepper.

Cookpad (https://cookpad.com/recipe/343331)

Chicken skin contains abundant nutrients such as protein and collagen, and is known to be good for health and beauty. However, according to the conventional chicken skin skewers, since only simple seasonings such as salt and pepper are sprinkled before and after cooking, there is a problem that they get tired quickly and cannot eat many of them.

Further, according to the conventional chicken skin skewers, a large amount of chicken skin pieces are passed through the long skewers, and each of them is firmly fixed to the skewers, so that it is not possible to eat all with one bite. Therefore, it is necessary to first eat the chicken skin piece at the tip of the skewer, then bite into the chicken skin piece next to it, divide it into several mouths, and eat while removing the chicken skin piece. In the case of such an eating method, there is a problem that it is difficult to eat, especially for a person with a small mouth such as a woman or a child.

By the way, while chicken skin contains abundant nutrients, it also contains a large amount of oil, which is a factor of adult diseases such as obesity. However, in the conventional method of cooking chicken skin skewers, it is necessary to lengthen the heating time in order to sufficiently remove the oil content, and there is a problem that even the nutrients contained in the chicken skin are lost.

Therefore, an object of the present invention is a method for cooking chicken skin skewers, which does not get tired of eating any number of chickens, can be eaten by a person with a small mouth with a single bite, and can sufficiently remove oil while retaining nutrients. To provide.

In order to solve the above problems, the chicken skin skewer cooking method of the present invention has the following steps.
A first step of forming a chicken skin skewer by bending at least one chicken skin piece four times or more so that a plurality of peaks are formed adjacent to each other on both sides thereof and piercing the skewer, and the first step. The second step of immersing the chicken skin skewer in frying oil and heating it, and the third step of brushing and applying the sauce to the heated chicken skin skewer, which is performed after the second step, A fourth step of attaching spices to the chicken skin skewers with sauce, which is performed after the third step, is provided. In the first step, two adjacent peaks of the plurality of peaks are attached to each other. The chicken skin pieces are folded so as to come into contact with each other, and the skewers are pierced between the two peaks of the folded chicken skin pieces and the valley formed between the two peaks. In the second step, the chicken skin skewers are subjected to frying oil at a predetermined temperature of 150 ° C. to 250 ° C. so that the portion closer to the skewer the whole is softer and the portion farther away from the skewer is the harder the whole. It is soaked and heated for a predetermined time, and in the third step, at least one of the two adjacent peaks of the chicken skin piece is pressed against both sides of the chicken skin piece with a brush containing sagging, respectively, and sagging is performed. A method for cooking a chicken skin skewer, in which a part of the chicken skin is impregnated into the valley formed between the two peaks of the chicken skin piece.

According to the chicken skin skewer of the present invention, the harmony of the sauce and the spice produces a special taste, and it has an excellent effect that any number of chickens can be eaten without getting tired. In addition, adjusting the length of the skewers and the total mass of chicken skin per skewer has the effect of making it easier to eat with a single bite. Further, by adopting the frying oil temperature and frying time corresponding to the total mass of the chicken skin, there is a remarkable effect that a healthy chicken skin skewer in which the oil content is sufficiently reduced while retaining the nutrients can be cooked.

It is a perspective view which shows the chicken skin skewer by one Embodiment of this invention. It is explanatory drawing which shows the process of passing a skewer through chicken skin. It is explanatory drawing which shows the process of frying a skewered chicken skin skewer. It is explanatory drawing which shows the process of adding sauce to the fried chicken skin skewer. It is explanatory drawing which shows the process of adding spice to the chicken skin skewer with sauce. It is a perspective view which shows the chicken skin skewer by another embodiment of this invention.

Hereinafter, an embodiment of the present invention will be described with reference to the drawings. As shown in FIG. 1, the chicken skin skewer 1 of this embodiment is composed of a skewer 3, a chicken skin piece 2, a sauce 4, and a spice 5. The chicken skin piece 2 is usually bent at least once and passed through the skewer 3. The surface of the chicken skin skewer 1 is brushed with sauce. The spice 5 is layered on the sauce 4 and added in an appropriate amount. Further, as the chicken skin part, the part around the neck of the chicken is preferable, but other parts such as peach may be used.

The sauce 4 is preferably a sweet and spicy sauce, and the spice 5 is preferably one containing soybeans or ginseng. The spice 5 should not contain salt.

The length of the skewer 3 is 85 mm to 135 mm, more preferably 115 mm to 125 mm. This is because if the length of the skewer is longer than 135 mm, it is difficult for a person with a small mouth to eat it with a single bite. The total mass of the chicken skin pieces 2 passed through one skewer 3 is preferably 15 g to 30 g, more preferably 18 g to 22 g. A plurality of chicken skin pieces 2 may be used, or one piece may be bent in multiple layers as shown in FIG.

The cooking method of the chicken skin skewer 1 having the above configuration will be described with reference to FIGS. 2 to 5. First, as shown in FIG. 2 (a), the handle portion 3b of the skewer 3 is held, and the tip 3a is pierced into the chicken skin piece 2 a plurality of times as shown by an arrow, and as shown in FIG. 2 (b). The chicken skin piece 2 is folded over the skewer 3 to form the chicken skin skewer 1 including the mountain portion 2a and the valley portion 2b. At this time, the total mass of the chicken skin pieces 2 passed through one skewer 3 is 15 g to 30 g, more preferably 18 g to 22 g.

Next, as shown in FIG. 3A, the chicken skin skewer 1 is immersed in the heated frying oil 11. Then, after heating the chicken skin skewer 1, it is pulled up from the frying oil 11. As shown in FIG. 3B, the oil temperature and frying time at this time are as hard as the portion 2x where the chicken skin piece 2 is separated from the skewer 3, soft as the inner portion 2y, and further soft as the portion 2z around the skewer. Adjust the oil temperature and time so that it becomes. Specifically, the temperature of the frying oil 11 for immersing the chicken skin skewer 1 is 150 ° C. to 250 ° C., more preferably 200 ° C. to 220 ° C. The time for immersing the chicken skin skewer 1 in the frying oil 11 and heating it is 60 seconds to 180 seconds, more preferably 120 seconds to 150 seconds. If the chicken skin skewer 1 is fried in frying oil 11 at a temperature of less than 150 ° C. for a time shorter 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 frying oil 11 at a temperature exceeding 250 ° C. for a time longer than 180 seconds, the nutrients contained in the chicken skin piece 2 are lost.

As shown in FIG. 4, after the chicken skin skewer 1 is heated with the frying oil 11, the sauce 4 is applied with the brush 12. At this time, the brush 12 presses the mountain portion 2a of the chicken skin piece 2 to spread the sauce 4 to the valley portion 2b of the chicken skin piece 2. It is preferable to brush the sauce 4 on both sides of the chicken skin piece 2.

Subsequently, spice 5 is sprinkled on the chicken skin skewer 1 brushed with sauce as shown in FIG. 5, and the spice 5 is attached to the chicken skin skewer 1. It is preferable to sprinkle spice 5 on both sides of the chicken skin piece 2.

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 and produce a special taste in the mouth, so that it has an excellent effect that you can eat as many as you like without getting tired. Play.

In addition, the length of the skewer for grilled food is generally 150 mm, the skewer of the present invention is 85 mm to 135 mm, and the total mass of the chicken skin piece 2 to be passed is as small as 15 g to 30 g, so that it looks like a woman or a child. It has the effect that even people with small mouths can eat it with a single bite.

Further, in order to fry the chicken skin piece 2 having the above mass by adjusting the oil temperature and the frying time so that the portion away from the skewer 3 is harder and the portion closer to the skewer 3 is softer, the oil content of the chicken skin piece 2 is shortened. On the other hand, it has the effect of being able to trap the nutrients and collagen peculiar to the chicken skin piece 2 inside the chicken skin piece 2. Further, in this cooking method, by folding the chicken skin pieces 2 and passing them through the skewers 3, the portion close to the skewers 3 is finished softly, so that the skewers can be easily removed and it is easy to eat.

The present invention is not limited to the above embodiment, and the shape and cooking procedure of chicken skin pieces can be appropriately changed and carried out without departing from the spirit of the invention.

1 Chicken skin skewer 2 Chicken skin piece 3 Skewers 4 Sauce 5 Spice 11 Fried oil 12 Brush

Claims (2)

Each at least one chicken skin pieces on both sides thereof are bent more than three times as part a plurality of peaks are formed adjacent through skewered, a first step of forming a chicken skin skewer,
A second step of immersing the chicken skin skewer in frying oil and heating it , which is performed after the first step,
The third step, which is performed after the second step, is to brush and apply the sauce to the heated chicken skin skewers.
A fourth step of attaching spices to the sauced chicken skin skewers, which is performed after the third step , is provided .
In the first step, the chicken skin pieces are folded so that two adjacent mountain parts of the plurality of mountain parts are in contact with each other, and the two mountain parts of the folded chicken skin pieces and the second The skewer is pierced between the valleys formed between the two peaks,
In the second step, the chicken skin skewers are subjected to frying oil at a predetermined temperature of 150 ° C. to 250 ° C. so that the portion closer to the skewer the whole is softer and the portion farther away from the skewer is the harder the whole. Soak and heat for a predetermined time,
In the third step, at least one of the two adjacent peaks of the chicken skin piece is pressed against both sides of the chicken skin piece with a brush containing a sauce, and a part of the sauce is pressed against the chicken skin. A method of cooking a chicken skin skewer that impregnates the valley formed between the two peaks of a piece. The method for cooking chicken skin skewers according to claim 1 , wherein the predetermined time is 60 to 180 seconds.

Images