JPH01171461A - Chicken skin-processed food and production thereof - Google Patents

Abstract

PURPOSE:To obtain the title food of good taste suitable as a dainty, flavored flour for rice etc., by frying or drying at elevated temperatures a flavored chicken skin into a fry. CONSTITUTION:Chicken skin is separated from chicken by cutting with e.g. a kitchen knife and the fat component and foreign substances adhered to the surface of said skin are removed using a kitchen knife. Thence, the resultant chicken skin is dipped into a seasoning solution prepared by dissolving salt, pepper, spice etc. in water to effect flavoring, followed by drying the flavored skin to eliminate the fat and moisture components left within said skin followed by frying or drying at temperatures higher than that at the above-mentioned drying to process said skin into a fry, thus obtaining the objective processed food. Thus, the chicken skins which have not sufficiently been utilized previously, can effectively used to provide novel such foods.

Description

Detailed Description of the Invention (Field of Industrial Application) The present invention relates to a processed chicken skin food and a method for producing the same, and more specifically, to a processed chicken skin food and a method for producing the same. This article relates to chicken skin processed food and its manufacturing method.

(Problem to be solved by the invention) In general, chicken skin is simply thrown away after chicken processing, or
Or, even if it is used, it is only partially used as mince, etc., and is never fully utilized as food.

For example, at restaurants such as yakitori restaurants, chicken skin is sometimes eaten as a single menu item, but its use as a commercially available food is almost non-existent.

The present invention was made in view of the current situation where the use of chicken skin is insufficient, and it is a completely new product that can be used as a delicacy such as so-called sake appetizers, as a confectionery, and as a seasoning such as furikake. The purpose is to provide processed chicken skin foods.

(Means for Solving the Problems) In order to achieve the above object, the present invention aims to utilize chicken skin as a food, and provides a processed chicken skin food and the like! ! !
Chicken skin processed food is characterized by the fact that seasoned chicken skin is deep-fried in oil or dried in a heated state and processed into a fried form. The manufacturing method is characterized by removing fat and foreign matter adhering to the surface of the chicken skin separated from the chicken by cutting, and then seasoning the chicken skin from which the fat and other components have been removed.
The chicken skin is dried in a heated state to remove fat and moisture remaining inside the chicken skin, and then the dried chicken skin is fried in oil or dried at a higher temperature than the temperature at which the chicken skin is heated and dried. The process involves processing the skin into fried pieces.

(Function) In other words, the processed chicken skin food having the above structure is seasoned as described above and processed into a fried form, so it can be eaten as a delicacy or confectionery as is, or as a furikake after being crushed. It will become.

In addition, in the method for producing processed chicken skin foods, first the fat on the surface of the chicken skin is removed by the above-mentioned fat removal process by cutting, and then the flavoring is done by heating and drying the inside of the chicken skin. Fat content will be removed. Therefore, through both removal steps, almost all of the fat that is unnecessary for consumption is removed.

(Example) Examples of the present invention will be described below.

First, to explain an example of the chicken skin processed food of the present invention, the chicken skin processed food as an example is prepared by seasoning chicken skin with salt, seasoning, and spices, and frying it in oil to form a fried shape of a predetermined size. It consists of the following configuration.

That is, since it has such a structure, it is possible to obtain an authentic processed chicken skin food that has never been available before, and can be eaten as a delicacy such as so-called sake accompaniment or as a snack for children.

Next, an embodiment of the method for producing processed chicken skin food of the present invention will be described.

First, chicken skin separated from chicken meat by cutting with a knife or the like is prepared, and fat and foreign substances adhering to the surface of the chicken skin are removed by cutting with the knife.

Next, the chicken skin is soaked in a seasoning liquid containing salt, pepper, spices, etc. to give it a seasoning.

This seasoning liquid also contains an antioxidant liquid and a so-called batter liquid. In other words, since the antioxidant liquid is mixed in, this acts as an anti-rot agent, and the batter liquid can also remove the odor of chicken skin.

During this seasoning process, blood is also removed from the chicken skin at the same time.

Next, the seasoned chicken skin is air-dried with warm air at about 90°C. This removes the moisture in the chicken skin, and the fat content inside the chicken skin that cannot be removed by the cutting process is melted and removed by the heat, which is why it is so named.

Next, the chicken skin from which the fat has been removed in this way is cut into appropriate sizes, and the shapes are made as uniform as possible.

Next, they are deep-fried in cooking oil to completely remove moisture.

Thereafter, the chicken skin is removed from the edible oil, seasoned with spices, and then air-dried at room temperature. This prevents moisture from being reabsorbed into the chicken skin.

Through this series of operations, the desired processed chicken skin food can be obtained.

The manufactured chicken skin processed food is then packaged to prevent oxidation and moisture from entering, and then provided as a product.

In the above example, the fat content on the surface of the chicken skin is removed by cutting it with a knife, but the means of removal is not limited to this, and the point is that if the fat content is removed by cutting, good.

Furthermore, the type of seasoning liquid and the means for seasoning are not limited to the examples. The flavor may be added depending on the type of processed food.

Furthermore, in this example, the above-mentioned flavoring was done by mixing antioxidants and batter liquid into the seasoning liquid, so the above-mentioned favorable effects were obtained, but the addition of these antioxidants, etc. isn't it.

Further, in this example, the seasoning is done by heating and drying the chicken skin at a temperature of about 90°C in the subsequent drying process, but the temperature for this drying is not limited to this example. However, the temperature is preferably 70°C or higher for removing fat and moisture.

In addition, in this drying process, it is also possible to roll the chicken skin in order to eliminate goosebumps.

Furthermore, although the step of cutting the chicken skin into predetermined dimensions after drying is necessary for actually providing processed chicken skin foods as products, it is not necessarily an essential step for the present invention.

Furthermore, instead of the above-mentioned deep-frying process, it is also possible to fry the chicken skin by drying it by heating. In this case, it is necessary to dry at a higher temperature than in the drying process described above. For example, about 140°C is preferable,
The temperature is also not critical, as long as it is dried at a higher temperature than the drying step described above. In particular, when this drying process is used, there is an advantage that the progress of oxidation of the chicken skin is delayed compared to the case of deep-frying. Therefore, there are advantages in that odor is alleviated, deterioration in taste and color is prevented, and furthermore, the possibility of spoilage and the effect on the human body are reduced.

Furthermore, although this drying step and the preliminary drying step described above are preferably air-dried with wind, they do not necessarily need to be air-drying. The key is to dry it in a heated state.

Furthermore, although the seasoning and drying steps as finishing steps after frying in the above embodiments are preferable from the viewpoint of commercialization, they are not necessarily essential steps for the present invention.

In the above embodiment, the chicken skin is formed into a certain size for delicacy and confectionery, but the size of each type of processed chicken skin food is not limited to the above embodiment.

For example, "furikake" is made by grinding into fine particles.
It may also be something such as "zousui no moto". That is, the processed chicken skin food according to the present invention includes any processed food obtained from chicken skin.

In addition, when producing furikake etc., a step of crushing the chicken skin after frying or drying is required.

(Effects of the invention) (a) As mentioned above, the present invention is made by seasoning chicken skin and processing it into a fried shape. The effect of providing a processed chicken skin food with a texture of

Moreover, it can be provided not only as delicacies and sweets, but also as seasonings such as furikake, making it possible to provide a wide variety of processed foods.

(b) Furthermore, by using the method of manufacturing chicken skin processed food that goes through a series of steps as described above of the present invention, chicken skin, which has conventionally been thrown away or only partially used for food, can be used as a food product. As a result, it has a particularly remarkable effect that it can be used as a commercially available processed food.

(c) Furthermore, the above manufacturing method includes a step of physically removing fat, which is the first cutting, and a step of heating and drying, which can remove fat that cannot be physically removed. This has the effect of almost completely removing unnecessary fat for human consumption, resulting in a delicious chicken skin processed food with no discomfort.

Claims (1)

[Scope of Claims] 1. A processed chicken skin food, characterized in that it is prepared by frying seasoned chicken skin in oil or drying it in a heated state and processing it into a fried form. 2. Remove the fat and foreign matter adhering to the surface of the chicken skin separated from the chicken by cutting, then season the chicken skin from which the fat has been removed, and dry it under heating to make the chicken skin. After removing the fat and moisture remaining inside, the dried chicken skin is fried or dried at a higher temperature than the heating and drying temperature to process the chicken skin into a fried shape. Characteristic method for producing chicken skin processed food.