A PROCESS FOR THE PREPARATION OF FRIED CHICKEN GIZZARD HAVING THE IMPROVED TEXTURE AND FUNCTIONALITY AND THE FRIED CHICKEN GIZZARD PREPARED THEREFROM

摘要

The present invention relates to a method for manufacturing a fried chicken gizzard with enhanced texture and functionality and a fried chicken gizzard manufactured by the same. The method includes the steps of: (S1) washing and preparing a chicken gizzard; (S2) immersing the chicken gizzard, prepared in the step (S1), and Hovenia dulcis in water and boiling the chicken gizzard and the Hovenia dulcis; (S3) taking out the chicken gizzard, boiled in the step (S2), and removing moisture; and (S4) applying frying batter to the chicken gizzard from which moisture has been removed in the step (S3) and frying the chicken gizzard. Off-flavor unique to the chicken is removed. The fried chicken gizzard has enhanced chewy texture of a chicken gizzard. In addition, an effect of Hovenia dulcis is added to the fried chicken gizzard by boiling the chicken gizzard in a Hovenia dulcis extract. An existing fried chicken gizzard has a risk that a portion of a human body gets burned by splashed oil due to moisture in a chicken gizzard during a frying process. The fried chicken gizzard according to the present invention has no concern that oil is splashed during a frying process as a process for boiling a chicken gizzard in the Hovenia dulcis extract in advance before the frying process. Therefore, the method for manufacturing a fried chicken gizzard is very safe. Not only the oil does not become rancid or is not rotten but also time for the frying process is reduced as impurities are removed. Therefore, the fried chicken gizzard of the present invention does not have unpleasant odor and has chewy texture, and has enhanced preference. People regardless of age and gender can eat the fried chicken gizzard without hesitation.