JP7181357B2 - How to cook chicken skin skewers - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for cooking chicken skin skewers, and more particularly, to chicken skin skewers of a reasonable size, easy to eat, and capable of being eaten in any number.

Conventionally, chicken skin skewers are known in which chicken skin is passed through a skewer and cooked. For example, Non-Patent Document 1 discloses chicken skin skewers prepared by skewering chicken skin, heating the skewered chicken skin in a grill or an oven, and seasoning 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 simple seasonings such as salt and pepper are sprinkled before and after cooking, there is a problem that the skewers quickly become boring and cannot be eaten.

In addition, according to the conventional chicken skin skewer, a large amount of chicken skin pieces are passed through a long skewer, and since each piece is firmly attached to the skewer, it is impossible to eat all of the chicken skin in one bite. Therefore, it is necessary to first eat the piece of chicken skin at the tip of the skewer, then bite into the piece of chicken skin next to it, divide it into several bites, and eat while removing the piece of chicken skin. In the case of such a way of eating, there is a problem that it is difficult for people with small mouths, such as women and children, to eat.

By the way, while chicken skin contains abundant nutrients, it also contains a large amount of oil, which is a factor in 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 skewers are lost.

Therefore, the object of the present invention is to provide a method for cooking chicken skin skewers that does not get tired of eating many chicken skin skewers, can be eaten in one bite even by a person with a small mouth, and can sufficiently remove oil while retaining nutrients. to provide.

In order to solve the above problems, the method for cooking chicken skin skewers of the present invention has the following steps.
a first step of forming a chicken skin skewer by bending at least one piece of chicken skin four times or more so that a plurality of crests are formed adjacent to each other on both sides of the chicken skin piece and inserting the chicken skin skewer through the skewer; A second step of immersing the chicken skin skewer in frying oil and heating it, which is performed after the second step, a third step of applying sauce to the heated chicken skin skewer, and the third step A fourth step of attaching spices to the chicken skin skewer with sauce, which is performed later, and in the first step, the first step formed adjacent to one side of the plurality of mountain portions so that the distances from the skewers of the first vertices of the peaks of each of The chicken skin pieces are folded so that the distances between the chicken skin pieces are substantially equal to each other, and in the first step, the skewers at the first vertices of the first mountain portions of the folded chicken skin pieces At approximately the center of the first vertex and the second vertex, adjacent The skewer is pierced through the chicken skin pieces so that the two chicken skin pieces contact each other at approximately the center, and in the second step, the closer the chicken skin piece is to the skewer, the softer the entire chicken skin piece is. A method for cooking a chicken skin skewer, wherein the chicken skin skewer is immersed in frying oil at a predetermined temperature of 150° C. to 250° C. and heated for a predetermined time so that the part farther from the skewer becomes harder as a whole.

According to the chicken skin skewer of the present invention, the harmony of the sauce and the spices produces a special delicious taste, and it has an excellent effect that you can eat as many skewers as you like without getting tired of it. In addition, by adjusting the length of the skewer and the total mass of the chicken skin per skewer, there is an effect that it becomes easy to eat in one bite. Furthermore, by adopting the temperature and frying time of the frying oil corresponding to the total mass of the chicken skin, there is a remarkable effect that healthy chicken skin skewers can be cooked by sufficiently removing the oil content while retaining the nutrients.

1 is a perspective view showing a chicken skin skewer according to an embodiment of the present invention; FIG. It is explanatory drawing which shows the process of passing a skewer through a chicken skin. It is explanatory drawing which shows the process of deep-frying the skewered chicken skin skewer. It is explanatory drawing which shows the process of adding sauce to the chicken-skin skewer deep-fried. It is explanatory drawing which shows the process of adding spice to the chicken-skin skewer to which the sauce was added. FIG. 4 is a perspective view showing a chicken skin skewer according to another embodiment of the present invention;

An embodiment of the present invention will be described below with reference to the drawings. As shown in FIG. 1, the chicken skin skewer 1 of this embodiment comprises a skewer 3, a chicken skin piece 2, a sauce 4, and a spice 5. A piece of chicken skin 2 is passed through a skewer 3 by bending it at least once, usually several times. The surface of the chicken skin skewer 1 is brush-coated with the sauce. The spice 5 is put on the sauce 4 in an appropriate amount. As the chicken skin part, the part around the neck of the chicken is suitable, but other parts such as the thigh may also be used.

The sauce 4 is preferably sweet and salty sauce, and the spice 5 preferably contains soybeans and Korean ginseng. Spice 5 should preferably contain no salt.

The skewer 3 has a length of 85 mm to 135 mm, more preferably 115 mm to 125 mm. This is because a skewer longer than 135 mm in length makes it difficult for people with small mouths to easily eat in one bite. The total mass of the pieces of chicken skin 2 passed through one skewer 3 is preferably 15-30 g, more preferably 18-22 g. A plurality of chicken skin pieces 2 may be used, or one piece may be folded many times as shown in FIG.

A method of cooking the chicken skin skewer 1 having the above structure will be described with reference to FIGS. First, as shown in FIG. 2(a), hold the handle 3b of the skewer 3, and pierce the piece of chicken skin 2 with the tip 3a as shown by the arrow several times. Next, the chicken skin piece 2 is folded over the skewer 3 to form the chicken skin skewer 1 including peaks 2a and valleys 2b. At this time, the total mass of the pieces of chicken skin 2 passed through one skewer 3 is 15-30 g, preferably 18-22 g.

Next, as shown in FIG. 3(a), the chicken skin skewer 1 is immersed in heated oil 11 for frying. After the chicken skin skewer 1 is heated, it is pulled up from the frying oil 11. - 特許庁As shown in FIG. 3(b), the oil temperature and the frying time at this time are such that the chicken skin piece 2 is harder at the part 2x farther from the skewer 3, softer at the inner part 2y, and softer at the part 2z around the skewer. Adjust the oil temperature and time so that Specifically, the temperature of the frying oil 11 in which the chicken skin skewers 1 are immersed is 150°C to 250°C, more preferably 200°C to 220°C. The time for soaking 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 skewers 1 are fried in a frying oil 11 of less than 150° C. for a time shorter than 60 seconds, the oil content of the chicken skin pieces 2 cannot be removed sufficiently. On the other hand, if the chicken skin skewers 1 are fried in the frying oil 11 over 250° C. for longer than 180 seconds, the nutrients contained in the chicken skin pieces 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. As shown in FIG. At this time, the ridges 2a of the chicken skin pieces 2 are pressed with a brush 12 to spread the sauce 4 to the valleys 2b of the chicken skin pieces 2.例文帳に追加In addition, it is preferable to apply the sauce 4 to both sides of the piece of chicken skin 2 with a brush.

Subsequently, spices 5 are sprinkled on chicken skin skewers 1 brush-coated with sauce as shown in FIG. In addition, it is preferable to sprinkle spices 5 on both sides of the chicken skin pieces 2 .

According to the chicken skin skewer 1 cooked by the above method, the sweet and salty sauce 4 and the spice 5 are harmonized to create a special taste in the mouth, so it has an excellent effect that you can eat as many skewers as you like without getting tired of it. Play.

In addition, while the length of skewers for grilled food is generally 150 mm, the length of the skewers of the present invention is 85 mm to 135 mm, and the total weight of the chicken skin pieces 2 to be passed is as small as 15 g to 30 g, so it is easy for women and children to use. It has the effect that even people with small mouths can eat it in one bite.

Furthermore, since the chicken skin piece 2 having the above mass is fried by adjusting the oil temperature and the frying time so that the part farther from the skewer 3 is harder and the part closer to the skewer 3 is softer, the oil content of the chicken skin piece 2 is reduced for a short time. On the other hand, there is an effect that the nutrients and collagen peculiar to the chicken skin piece 2 can be confined inside the chicken skin piece 2. In addition, in this cooking method, the chicken skin pieces 2 are folded and passed through the skewers 3, so that the portions near the skewers 3 are softly finished, so that the skewers can be easily removed and are easy to eat.

It should be noted that the present invention is not limited to the above-described embodiments, and it is possible to modify the shape of the chicken skin pieces and the cooking procedure appropriately without departing from the scope of the invention.

1 chicken skin skewer 2 chicken skin piece 3 skewer 4 sauce 5 spice 11 frying oil 12 brush

Claims (1)

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 crests are formed adjacent to each other on both sides and piercing it through a skewer;
A second step of immersing the chicken skin skewer in frying oil and heating it, 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 sauced chicken skin skewers, which is performed after the third step,
In the first step, the distances from the skewers to the first peaks of the first ridges formed adjacent to each other on one side of the plurality of ridges are substantially equal to each other, and Folding the chicken skin pieces so that the distances from the skewer to the second apexes of the second ridges formed adjacently on the other side are substantially equal to each other,
In the first step, the distance from the skewer to the first vertex of each of the first peaks of the folded chicken skin piece and the second vertex of each of the second peaks of the chicken skin piece so that the two adjacent chicken skin pieces contact each other at approximately the center between the first vertex and the second vertex so that the distance from the skewer is approximately equal Piercing the skewer through the piece of chicken skin,
In the second step, the chicken skin skewer is heated to a predetermined temperature of 150°C to 250°C so that the portion of the chicken skin piece closer to the skewer is softer as a whole and the portion farther from the skewer is harder. A method for cooking chicken skin skewers by soaking them in frying oil and heating them for a predetermined time.

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