METHOD FOR COOKING A CHICKEN WITH AN OVERCOOKED RICE CRUST

Abstract

The present invention relates to a method for cooking a chicken with an overcooked rice crust. The method may include a pre-processing step of thoroughly removing the contents and the blood from a raw chicken; a chicken-seasoning step of soaking the pre-processed chicken in mixed water of clean water and a salting agent for seasoning the chicken for a certain period of time; a high-temperature cooking step of filling the inside the belly of the salted chicken with glutinous rice and Angelica gigas and roasting the chicken with oak firewood and oak-wood charcoal; and an overcooked rice crust cooking step of flatly pushing and laying the glutinous rice, boiled within the belly of the chicken, on agalmatolite with a high-heat maintenance rate, laying the chicken on the said glutinous rice, and cooking in such a manner of making a gratine of overcooked rice crust at a high temperature.

Claims

1. The method for cooking a chicken with an overcooked rice crust using chicken roasted with the wood fire, the method comprising; a pre-processing step of thoroughly removing the contents and the blood from a raw chicken; a chicken-seasoning step of soaking the pre-processed chicken in mixed water of clean water and a salting agent for seasoning the chicken for a certain period of time; a high-temperature cooking step of filling the inside the belly of the salted chicken with glutinous rice and Angelica gigas and roasting the chicken with oak firewood and oak-wood charcoal; and an overcooked rice crust cooking step of flatly pushing and laying the glutinous rice, boiled within the belly of the chicken, on agalmatolite with a high-heat maintenance rate, laying the chicken on the said glutinous rice, and cooking in such a manner of making a gratine of overcooked rice crust at a high temperature; wherein, the said chicken-seasoning step is carried by aging for 7 to 10 hours at a ratio of 6.5 to 7.5 parts by weight of clean water, 2.0 to 3.0 parts by weight of salting agent and 90 to 91 parts by weight of raw chicken, and the said salting agent is a mixture of an edible salt, a coloring agent, a coloring aid, a sugar, a spice and a binder reinforcing agent at the said high-temperature cooking step, the said glutinous rice inside the belly of the salted chicken is used that is soaked with 0.1% salt water for 8 hours or more, and Angelica gigas is used with proportion of 10 to 50 g/kg of chicken, at the said overcooked rice crust cooking step, the temperature which makes an overcooked rice crust on said agalmatolite is kept at from 150 to 200 C.

2. The roasted chicken with an overcooked rice crust prepared by claim 1.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

[0026] The method for cooking a chicken with an overcooked rice crust according to the present invention will now be described by way of example only, with reference to the accompanying drawings, in which:

[0027] FIG. 1 is a flowchart illustrating a process of cooking a chicken with overcooked rice crust in accordance with a preferred embodiment according to the present invention.

DETAILED DESCRIPTION OF THE INVENTION

[0028] Hereinafter, the present invention will be described in further detail with reference to preferred embodiments. It is to be understood, however, that the scope of the present invention is not limited to these embodiments.

[0029] In this specification, the present embodiments are provided to provide a complete disclosure of the present invention and to fully disclose the scope of the invention to a person having ordinary skill in the art to which the present invention belongs, and it is only defined by the claims. Accordingly, in some embodiments, well known components, well known operations, and well-known techniques are not specifically described to avoid an undesirable interpretation of the present invention.

[0030] It is to be understood that the term used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. In the present specification, the singular forms include plural forms unless otherwise specified in the specification. Also, components and acts referred to as comprising (or including) do not exclude the presence or addition of one or more other components and acts.

[0031] FIG. 1 is a flowchart illustrating a process of cooking a chicken with overcooked rice crust in accordance with a preferred embodiment according to the present invention.

[0032] As shown in FIG. 1, a process of cooking a chicken with overcooked rice crust according to the present invention consists of a pre-processing step (S1), a chicken-seasoning step (S2), a high-temperature cooking step (S3) using oak firewood and oak-wood charcoal, and finally an overcooked rice crust cooking step (S4) of the glutinous rice being cooked with the chicken, and thereby completing a process of cooking a chicken with overcooked rice crust through the said 4 steps. The said process according to the present invention will be described in more detail as follows. [0033] 1. Pre-processing step (S1): The pre-processing step of thoroughly removing the contents and the blood from a raw chicken is to remove the hair, the organs, the head and the feet after the slaughtering of the chicken and to wash it clean with water. It can be carried to the next step immediately after this step or it can be stored in the cold refrigerator. [0034] 2. Chicken-seasoning step (S2): The chicken-seasoning step of soaking the pre-processed chicken in mixed water of clean water and a salting agent for seasoning the chicken for a certain period of time is to infiltrate a season into the raw chicken. The said step is carried by aging for 7 to 10 hours at a ratio of 6.5 to 7.5 parts by weight, preferably 7.1 parts by weight of clean water, 2.0 to 3.0 parts by weight, preferably 2.6 parts by weight of salting agent and 90 to 91 parts by weight, preferably 91.3 parts by weight of the said pre-treated raw chicken. If the said ratio of salting agent is less than 2.0 or the aging time is shorter than 7 hours, the salting agent, which is an additive to the raw chicken, does not sufficiently infiltrate. On the contrary, if the said ratio of salting agent exceeds 3.0 parts by weight, or if the aging time is longer than 10 hours, the salty portion becomes too thick and then the chicken is unpleasant, the taste is deteriorated after cooking, which is not preferable. The said salting agent being used according to the present invention is a mixture of an edible salt, a coloring agent, a coloring aid, a sugar, a spice and a binder reinforcing agent, and refer to an additive for using to salting (curing, or preserving). Preferably, the said salting agent according to the present invention is prepared by mixing 3 parts by weight of edible salt, 5 parts by weight of red pepper powder, 2 parts by weight of ginger, 6 parts by weight of garlic, 15 parts by weight of sugar, 20 parts by weight of soy, 1 part by weight of pepper and 2 parts by weight of glutinous rice powder, and stirring the resultant mixture. [0035] 3. High-temperature cooking step (S3): At the present high-temperature cooking step, a glutinous rice that is soaked with 0.1% salt water for 8 hours or more and Angelica gigas are filled inside the belly of the said salted chicken, and the resultant chicken is roasted on oak firewood and oak-wood charcoal for 90 minutes uniformly. In this process, 200-300 g of trans fat is removed. If the ratio of the salt is more than 0.1%, the salty taste of the overcooked rice crust is strong and its texture is remarkably deteriorated. If the time to be soaked exceeds 8 hours, the texture of the overcooked rice crust is reduced and it becomes undesirable. In addition, in the present high-temperature cooking step (S3), it is considered that the essential oil, which is the main ingredient of Angelica gigas, is added with the soaked glutinous rice to the raw chicken, to effectively remove the trans fat of the raw chickens. Therefore, Angelica gigas may be added at a ratio of preferably 10 to 50 g/kg of broiler, namely the said raw chickens. If Angelica gigas is added with less than 10 g/kg of broiler, the removal efficiency of trans fat is undesirably lowered, conversely, if the amount exceeds 50 g/kg of broiler, texture of the roasted chicken are lowered and the bitterness is occurred which is not preferable. [0036] 4. Overcooked rice crust cooking step (S4): The overcooked rice crust cooking step is performed by flatly pushing and laying the glutinous rice, boiled within the belly of the chicken, on agalmatolite with a high-heat maintenance rate, for example such as agalmatolite produced at the district of Jangsu, Korea, and laying the chicken on the said glutinous rice, and cooking in such a manner of making a gratine of overcooked rice crust at from 150 to 200 C., which is high temperature but not burning. The said agalmatolite being used according to the present invention may be used with those having a height of 3 cm and a pore of 3 mm, and the diameter may be appropriately adjusted according to the size of the chicken.

[0037] The cooking process according to the present invention is not a method of adding oil, which is a fat component, in a chicken made by a conventional frying or electric grilling, but rather removing fat and, at the same time, binding the overcooked rice crust with chicken which is grilled to provide a roasted chicken of new mode.

[0038] In addition, in the the roasted chicken with the overcooked rice crust according to the present invention, the overcooked rice crust is used as a kind of first aid, and according to Dong-uibogam, it records that the overcooked rice crust can be used as a remedy for sickness that often does not swallow into the throat, or throw up even if it swallows. Therefore, the roasted chicken with the overcooked rice according to the present invention not only has superior nutritional quality having an excellent taste but also can provide a health food effect to a patient who is reluctant to eat food.

THE BEST MODE FOR CARRYING OUT THE INVENTION

[0039] Hereinafter, the present invention will be described in detail with reference to the following examples, but the scope of the present invention is not limited to those examples.

EXAMPLE 1

[0040] After slaughtering chickens, its hair, internal organs, head and feet were removed, cleaned with water and weighed. To infiltrate a spicy into the chickens of which the contents and the blood are removed in such way, the pre-treated chicken is aged for 8 hours at the state of a ratio of 7.1 parts by weight of clean water, 2.6 parts by weight of salting agent and 91.3 parts by weight of the said pre-treated raw chicken, wherein the said salting agent is prepared by mixing 3 parts by weight of edible salt, 5 parts by weight of red pepper powder, 2 parts by weight of ginger, 6 parts by weight of garlic, 15 parts by weight of sugar, 20 parts by weight of soy, 1 part by weight of pepper and 2 parts by weight of glutinous rice powder and stirring the resultant mixture. A glutinous rice that is soaked with 0.1% salt water for 8 hours or more and Angelica gigas are filled inside the belly of the said salted chicken with proportion of 20 g/kg of chicken, and then the resultant chicken is roasted on oak firewood and oak-wood charcoal for 90 minutes uniformly. Then, the roasted chicken with the overcooked rice crust is obtained by flatly pushing and laying the glutinous rice, boiled within the belly of the chicken, on agalmatolite produced at the district of Jangsu, Korea, with a high-heat maintenance rate, and laying the chicken on the said glutinous rice, and cooking in such a manner of making a gratine of overcooked rice crust at about 180 C., to convert the boiled glutinous rice to the overcooked rice crust.

EXAMPLE 2

[0041] The roasted chicken with the overcooked rice crust is cooked by using the same procedure as the above Example 1 except that Angelica gigas is added with proportion of 50 g/kg of chicken.

COMPARATIVE EXAMPLE 1

[0042] The roasted chicken with the overcooked rice crust is cooked by using the same procedure as the above Example 1 except that Angelica gigas is added with proportion of 5 g/kg of chicken.

COMPARATIVE EXAMPLE 2

[0043] The roasted chicken with the overcooked rice crust is cooked by using the same procedure as the above Example 1 except that Angelica gigas is added with proportion of 70 g/kg of chicken.

COMPARATIVE EXAMPLE 3

[0044] The roasted chicken with the overcooked rice crust is cooked by using the same procedure as the above Example 1 except that the salting agent is added with proportion of 1 part by weight.

COMPARATIVE EXAMPLE 4

[0045] The roasted chicken with the overcooked rice crust is cooked by using the same procedure as the above Example 1 except that the salting agent is added with proportion of 4 parts by weight.

EXPERIMENTAL EXAMPLE

[0046] Taste evaluation by the group for tasting the taste

[0047] The roasted chicken with the overcooked rice crust prepared according to the example 1, 2, and comparative example 1 to 4 was served to a tasting group composed of 10 adult males and 10 adult females. The taste of the roasted chicken was directly tested and the sensory evaluation was carried out. The results are shown in Table 1 below.

TABLE-US-00001 TABLE 1 Com. Com. Com. Com. Item Ex. 1 Ex. 2 Ex. 1 Ex. 2 Ex. 3 Ex. 4 There is a 2 1 2 2 1 2 characteristic smell of chicken. Feel fatty and 1 1 12 3 5 4 greasy. There is salty and 1 1 2 7 1 7 the texture is deteriorated. There is taste of 18 18 5 8 10 13 sesame oil and delicious.

[0048] Although the preferred embodiments of the present invention have been described for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanied claims.