JP7467573B2 - How to cook chicken skin skewers - Google Patents
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Description
本発明は、鶏皮串の調理方法に関し、詳しくは、手頃なサイズで食べ易く、何本でも食べられる鶏皮串に関する。 The present invention relates to a method for cooking chicken skin skewers, and more specifically, to chicken skin skewers that are a convenient size, easy to eat, and can be eaten in any number of pieces.
従来、鶏皮を串に通して調理した鶏皮串が知られている。例えば、非特許文献１には、鶏皮を串に刺し、グリルやオーブンで加熱し、塩胡椒などで味付けした鶏皮串が開示されている。 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, pepper, etc.
鶏皮には、タンパク質やコラーゲンを始めとする潤沢な栄養分が含まれ、健康や美容に良いことが知られている。ところが、従来の鶏皮串によると、加熱調理前後に塩胡椒など簡素な調味料を振りかけるのみであったため、すぐに飽きてしまって何本も食べられないという問題があった。 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, the only seasoning required is a sprinkling of salt and pepper before and after cooking, which means that people quickly get tired of eating them and are unable to eat many of them at once.
また、従来の鶏皮串によると、長い串に多量の鶏皮片が通され、それぞれが串にしっかりと固着しているため、一口で全てを食べきることができなかった。そのため、まず串の先端の鶏皮片を食べ、次にその横にある鶏皮片に齧りつき、何口かに分けて鶏皮片を外しつつ食べる必要がある。このような食べ方の場合、特に、女性や子供など口の小さい者にとって食べ難いという問題があった。 Furthermore, with conventional chicken skin skewers, a large number of pieces of chicken skin are threaded onto a long skewer, and each piece is firmly attached to the skewer, making it impossible to eat it all in one bite. As a result, you must 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 each piece of chicken skin. This method of eating poses the problem that it is particularly difficult for people with small mouths, such as women and children, to eat.
ところで、鶏皮は豊富な栄養分を含む一方、肥満など成人病の要因ともなる油分も多量に含んでいる。しかし、従来の鶏皮串の調理方法では、油分を充分に落とすために加熱時間を長くする必要があり、せっかく含まれていた栄養分までが失われてしまうという問題があった。 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, with conventional cooking methods for chicken skin skewers, it is necessary to heat the skin for a long time to thoroughly remove the oil, which can result in the loss of the nutrients that were previously contained in the skin.
そこで、本発明の目的は、何本食べても飽きが来ず、口の小さい者でも一口で食べることができ、栄養分を保持しつつ油分を充分に落とすことのできる鶏皮串の調理方法を提供することにある。 The object of the present invention is to provide a method for cooking chicken skin skewers that allows people with small mouths to eat them in one bite without getting tired of them, and that allows the grease to be sufficiently removed while retaining the nutrients.
上記課題を解決するために、本発明の鶏皮串の調理方法は、次の工程を有する。
少なくとも１枚の鶏皮片を一方の面に２つの山部が隣接して形成され、他方の面に１つの山部が形成されるように３回折り曲げて串に刺し通し、鶏皮串を形成する第１工程と、前記第１工程の後に行われる、前記鶏皮串を揚げ油に浸して加熱する第２工程と、前記第２工程の後に行われる、加熱した前記鶏皮串にタレをつける第３工程と、前記第３工程の後に行われる、タレをつけた前記鶏皮串にスパイスを付着させる第４工程と、を備え、前記第１工程において、前記複数の山部のうち、一方側において隣接して形成された第１の山部のそれぞれの第１の頂点の前記串からの距離が互いに略等しくなるように、前記鶏皮片を折り重ね、前記第１工程において、折り重ねられた前記鶏皮片の前記第１の山部のそれぞれの前記第１の頂点の前記串からの距離と他方側において形成された第２の山部の第２の頂点の前記串からの距離とが略等しくなるように、当該第１の頂点と当該第２の頂点との略中心において、隣接する２つの前記鶏皮片が当該略中心で互いに接触するように前記鶏皮片に前記串を刺し通し、前記第２工程において、前記鶏皮片が前記串に近い部位ほどその全体が柔らかく前記串から離れた部位ほどその全体が硬くなるように、前記鶏皮串を１５０℃～２５０℃の所定温度の揚げ油に浸して所定時間加熱する鶏皮串の調理方法。
In order to solve the above problems, the cooking method for chicken skin skewers of the present invention has the following steps.
The method comprises the steps of: a first step of folding at least one piece of chicken skin three times so that two adjacent peaks are formed on one side and one peak is formed on the other side, and then piercing the piece onto a skewer to form a chicken skin skewer; a second step, which is performed after the first step, of immersing the chicken skin skewer in deep-frying oil and heating it; a third step, which is performed after the second step, of applying sauce to the heated chicken skin skewer; and a fourth step, which is performed after the third step, of applying spices to the sauced chicken skin skewer. In the first step, the chicken skin skewer is folded such that the distances from the skewer to first apexes of first peaks of adjacent first peaks formed on one side of the plurality of peaks are approximately equal to each other. a first step of folding the chicken skin pieces, and piercing the chicken skin pieces with the skewer so that two adjacent chicken skin pieces contact each other at approximately the center between the first and second vertices such that the distance from the skewer to the first apex of each of the first peaks of the folded chicken skin pieces is approximately equal to the distance from the skewer to the second apex of the second peak formed on the other side; and a second step of immersing the chicken skin skewers in deep-frying oil at a predetermined temperature of 150°C to 250°C and heating for a predetermined time such that the chicken skin pieces closer to the skewer are softer overall and the chicken skin pieces further away from the skewer are harder overall.
本発明の鶏皮串によれば、タレとスパイスの調和により格別の旨味が生じ、飽きずに何本でも食べられるという優れた効果を奏する。また、串の長さと一本あたりの鶏皮の総質量を調整することで、一口で食べ易くなるという効果がある。さらに、前記鶏皮の総質量に見合った揚げ油の温度と揚げ時間を採用することで、栄養分を保持しつつ油分を充分に落としたヘルシーな鶏皮串を調理できるという顕著な効果を有する。 The chicken skin skewers of the present invention have the excellent effect of creating a special flavor due to the harmony of the sauce and spices, allowing you to eat as many as you like without getting bored. In addition, by adjusting the length of the skewer and the total mass of chicken skin per skewer, it is possible to make it easier to eat in one bite. Furthermore, by adopting a frying oil temperature and frying time that is appropriate for the total mass of the chicken skin, it is possible to produce healthy chicken skin skewers that have been sufficiently reduced in oil while retaining nutrients, which is a remarkable effect.
以下、本発明の一実施形態を図面に基づいて説明する。図１に示すように、この実施形態の鶏皮串１は、串３と、鶏皮片２と、タレ４と、スパイス５から構成されている。鶏皮片２は少なくとも１回、通常複数回折り曲げて串３に通されている。鶏皮串１の表面にはタレが刷毛塗りされている。スパイス５はタレ４に重ねて適量付されている。また、鶏皮の部位としては、鶏の首周りの部位が好適であるが、モモ等の他の部位を使用しても良い。 One 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 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 threaded onto 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 area around the chicken's neck is suitable as the part of the chicken skin, but other parts such as the thigh may also be used.
タレ４は、甘辛いタレが好ましく、スパイス５は大豆や高麗人蔘を含むものが望ましい。なお、スパイス５は、塩分は含まない方が良い。 Sauce 4 is preferably a sweet and spicy sauce, and spice 5 should preferably contain soybeans and ginseng. Spice 5 should preferably not contain salt.
串３の長さは８５ｍｍ～１３５ｍｍ、より好ましくは、１１５ｍｍ～１２５ｍｍである。一口で容易に食べることができる点で、串の長さが１３５ｍｍよりも長くなると、口の小さな者が一口で食べ難くなるという不都合があるからである。また、一本の串３に通す鶏皮片２の総質量は１５ｇ～３０ｇが好ましく、より好ましくは、１８ｇ～２２ｇである。鶏皮片２の枚数は、複数枚使用しても良いし、図６に示すように１枚を幾重にも折り曲げて使用しても良い。 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 easily eat in one bite, if the length of the skewer is longer than 135 mm, it becomes difficult for people with small mouths to eat in one bite. In addition, 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. Multiple pieces of chicken skin 2 may be used, or one piece may be folded multiple times as shown in Figure 6.
以上の構成の鶏皮串１の調理方法を図２～５に基づいて説明する。まず、図２（ａ）に示すように、串３の持ち手部３ｂを持ち、先端３ａを矢印のように鶏皮片２に複数回潜らせて刺し通し、図２（ｂ）に示すように、串３の上で鶏皮片２を折り重ねて、山部２ａおよび谷部２ｂを含む鶏皮串１を形成する。このとき、一本の串３に通す鶏皮片２の総質量は１５ｇ～３０ｇ、より好ましくは、１８ｇ～２２ｇである。 The cooking method for the chicken skin skewer 1 configured as above 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.
次に、図３（ａ）に示すように、鶏皮串１を加熱した揚げ油１１へ浸す。そして、鶏皮串１を加熱した後に揚げ油１１から引き上げる。このときの油温および揚げ時間は、図３（ｂ）に示すように、鶏皮片２が串３から離れた部位２ｘほど硬く、その内側部位２ｙほど柔らかく、串周辺の部位２ｚでさらに柔らかくなるような油温および時間に調整する。具体的には、鶏皮串１を浸す揚げ油１１の温度は１５０℃～２５０℃、より好ましくは２００℃～２２０℃である。また、鶏皮串１を揚げ油１１に浸して加熱する時間は、６０秒から１８０秒、より好ましくは、１２０秒～１５０秒である。鶏皮串１を１５０℃未満の揚げ油１１で６０秒より短い時間で揚げると、鶏皮片２の油分を充分に落とすことができない。一方、鶏皮串１を２５０℃超の揚げ油１１で１８０秒より長い時間をかけて揚げると、鶏皮片２に含まれていた栄養分が失われてしまう。 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 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 above 250°C for a period longer than 180 seconds, the nutrients contained in the chicken skin pieces 2 will be lost.
図４に示すように、鶏皮串１を揚げ油１１で加熱した後は、刷毛１２でタレ４を塗ってゆく。このとき、刷毛１２で鶏皮片２の山部２ａを押圧し、タレ４を鶏皮片２の谷部２ｂまで行き渡らせる。なお、鶏皮片２の両面にタレ４を刷毛塗りするのが好ましい。 As shown in FIG. 4, after the chicken skin skewer 1 is heated in frying oil 11, the 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.
続いて、タレを刷毛塗りした鶏皮串１へ、図５に示すようにスパイス５を振りかけ、鶏皮串１へスパイス５を付着させる。なお、鶏皮片２の両面にスパイス５を振りかけるのが好ましい。 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 adhere to the chicken skin skewers 1. It is preferable to sprinkle the spices 5 on both sides of the chicken skin pieces 2.
以上の方法で調理された鶏皮串１によれば、甘辛いタレ４とスパイス５が調和し、口の中で格別の旨味を生じさせるため、飽きずに何本でも食べられるという優れた効果を奏する。 The chicken skin skewers 1 prepared in the above manner have the excellent effect of allowing you to eat as many as you like without getting bored, as the sweet and spicy sauce 4 and spices 5 blend together to create a special flavor in the mouth.
また、一般的に焼き物用の串の長さは１５０ｍｍであるところ、本願発明の串は８５ｍｍ～１３５ｍｍであり、通す鶏皮片２の総質量も１５ｇ～３０ｇと少ないため、女性や子供のように口の小さい者でも一口で食べられるという効果がある。 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 small, at 15 g to 30 g, so that even people with small mouths, such as women and children, can eat it in one bite.
さらに、前記質量の鶏皮片２を串３から離れた部位ほど硬く、串３に近い部位ほど柔らかくなるように油温および揚げ時間を調整して揚げるため、鶏皮片２の油分を短時間で落とし、一方で鶏皮片２特有の栄養分やコラーゲンを鶏皮片２の内部に閉じ込めることができるという効果がある。また、この調理法では、鶏皮片２を折り重ねて串３に通すことで、串３に近い部分が柔らかく仕上がるため、串抜けが良く食べやすいという効果もある。 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 away 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 onto 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.
なお、本発明は、上記実施形態に限定されるものではなく、発明の趣旨を逸脱しない範囲で、鶏皮片の形状や調理手順を適宜変更して実施することも可能である。 The present invention is not limited to the above embodiment, and the shape of the chicken skin pieces and cooking procedures can be modified as appropriate without departing from the spirit of the invention.
１ 鶏皮串
２ 鶏皮片
３ 串
４ タレ
５ スパイス
１１ 揚げ油
１２ 刷毛
1. Chicken skin skewer 2. Chicken skin strips 3. Skewers 4. Sauce 5. Spices 11. Frying oil 12. Brush
Claims (1)
前記第１工程の後に行われる、前記鶏皮串を揚げ油に浸して加熱する第２工程と、
前記第２工程の後に行われる、加熱した前記鶏皮串にタレをつける第３工程と、
前記第３工程の後に行われる、タレをつけた前記鶏皮串にスパイスを付着させる第４工程と、を備え、
前記第１工程において、前記複数の山部のうち、一方側において隣接して形成された第１の山部のそれぞれの第１の頂点の前記串からの距離が互いに略等しくなるように、前記鶏皮片を折り重ね、
前記第１工程において、折り重ねられた前記鶏皮片の前記第１の山部のそれぞれの前記第１の頂点の前記串からの距離と他方側において形成された第２の山部の第２の頂点の前記串からの距離とが略等しくなるように、当該第１の頂点と当該第２の頂点との略中心において、隣接する２つの前記鶏皮片が当該略中心で互いに接触するように前記鶏皮片に前記串を刺し通し、
前記第２工程において、前記鶏皮片が前記串に近い部位ほどその全体が柔らかく前記串から離れた部位ほどその全体が硬くなるように、前記鶏皮串を１５０℃～２５０℃の所定温度の揚げ油に浸して所定時間加熱する鶏皮串の調理方法。 A first step of folding at least one piece of chicken skin three times so that two adjacent ridges are formed on one side and one ridge is formed on the other side, and then piercing the piece onto a skewer 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 chicken skin pieces are folded so that the distances of the first apexes of the first ridges formed adjacent to each other on one side of the plurality of ridges from the skewer are approximately equal to each other;
In the first step, the skewer is pierced through the chicken skin pieces so that two adjacent chicken skin pieces contact each other at approximately the center between the first apex and the second apex, such that the distance from the skewer to the first apex of each of the first peaks of the folded chicken skin pieces is approximately equal to the distance from the skewer to the second apex of the second peak formed on the other side,
In the second step, 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 chicken skin pieces closer to the skewer are entirely softer and the chicken skin pieces further from the skewer are entirely harder.
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