KR101271545B1 - Four seasons each efficacy chicken soup manufacturing methods - Google Patents
Four seasons each efficacy chicken soup manufacturing methods Download PDFInfo
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- KR101271545B1 KR101271545B1 KR1020120144028A KR20120144028A KR101271545B1 KR 101271545 B1 KR101271545 B1 KR 101271545B1 KR 1020120144028 A KR1020120144028 A KR 1020120144028A KR 20120144028 A KR20120144028 A KR 20120144028A KR 101271545 B1 KR101271545 B1 KR 101271545B1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 사계절 다른 효능의 삼계탕 제조방법에 관한 것으로, 보다 상세하게는 각 계절마다 인체와 적합한 재료를 넣어 봄, 여름, 가을, 겨울 내내 색다른 맛과 색, 각기 다른 효능의 재료가 첨가된 삼계탕을 제조하는 방법에 관한 것이다.The present invention relates to a method for manufacturing samgyetang with different efficacy for four seasons, and more particularly, to put Samgyetang with different flavors and colors and ingredients of different efficacy throughout spring, summer, autumn, and winter. It relates to a manufacturing method.
본 발명은 계절마다 색다른 삼계탕을 제조하는 방법에 관한 것이다.
본 발명의 배경이 되는 기술은 대한민국 공개특허공보 제10-2012-0099825호에 개시되어 있는 바와 같이, 삼계탕 제조방법에 관한 것이다.The present invention relates to a method of manufacturing samgyetang different from season to season.
The background art of the present invention relates to a method for manufacturing samgyetang, as disclosed in Korean Patent Laid-Open Publication No. 10-2012-0099825.
기존에는 삼계탕하면 여름철에 보양식으로 먹는 음식으로 알려져 있다. 본 발명은 사람들의 보편적인 인식을 탈피하고자 삼계탕에 각 계절마다 색다른 재료를 사용하여 각 계절에 맞는 효능을 갖추고, 각 계절에 어울리는 색상의 다양한 삼계탕을 선보이기 위한 것이다.Formerly, Samgyetang is known to be eaten as a summer food. The present invention is to provide a variety of samgyetang of the color suitable for each season, using different materials in each season in Samgyetang in order to escape the universal recognition of people.
상술한 문제점을 해결하기 위해 안출된 본 발명의 목적은 제조되지 않는 재료를 분말화하여 부피를 최소화함으로써 부피와 무게 등으로 인해 첨가할 수 없었던 재료를 간편하게 넣을 수 있는 사계절 다른 효능의 삼계탕 제조방법을 제공하기 위함이다.An object of the present invention devised to solve the above-mentioned problems is to produce a method of manufacturing Samgyetang of different seasons that can easily put the material that could not be added due to the volume and weight by minimizing the volume by powdering the material not manufactured To provide.
각 계절마다 다른 효능의 재료를 첨가하여 계절별 필요한 영양분을 보충할 수 있는 사계절 다른 효능의 삼계탕 제조방법을 제공하기 위함이다.The purpose of the present invention is to provide a method for producing samgyetang, which has four different seasons to supplement the nutrients required for each season by adding ingredients of different efficacy for each season.
또한, 본 발명의 다른 목적은 일반솥 대신 압력솥으로 조리함으로써 조리시간을 단축시키고, 닭의 조직감을 유지하여 맛의 손실도 줄일 수 있는 사계절 다른 효능의 삼계탕 제조방법을 제공하기 위함이다.In addition, another object of the present invention is to provide a method for producing samgyetang of different seasons to reduce the loss of taste by reducing the cooking time by reducing the cooking time by cooking in a pressure cooker instead of a general pot.
상기한 바와 같은 목적을 달성하기 위한 본 발명의 특징에 따르면, 본 발명은 닭발에 소주와 물을 넣고 가열한 후, 추가로 물과 첨가 재료들을 넣고 다시 가열하여 끓기 시작하면 온도를 낮추어 물의 일정량이 증발될 때까지 우려내어 닭발 육수를 만드는 제1 단계; 생닭에 상기 첨가 재료들을 첨가하여 조리용 닭을 제조하는 제2 단계; 압력솥에 상기 제2 단계에서 제조된 조리용 닭, 찹쌀 및 계절용 혼합분말가루를 첨가하고, 상기 제1 단계에서 제조된 닭발 육수를 붓는 제3 단계; 상기 조리용 닭, 찹쌀, 계절용 혼합분말가루 및 닭발 육수를 넣은 압력솥을 가열하여 끓인 후, 끓고 나면 온도를 줄이고 가열하여 삶은 닭을 제조하는 제4 단계; 및 상기 제1 단계에서 제조된 닭발 육수를 돌솥에 담아 미리 예열하여 끓인 후 상기 제4 단계에서 제조된 삶은 닭을 돌솥으로 옮겨 담는 제5 단계;를 포함하고, 상기 계절용 혼합분말가루는 봄철, 여름철, 가을철 및 겨울철에 따라 달리 사용하는 각기 다른 재료들을 혼합하여 분쇄한 가루이고, 백년초 분말, 마른 밤, 건 당귀, 건 더덕, 볶은 옥수수가 혼합된 봄철 혼합분말가루, 건 솔잎, 건 뽕잎, 건 연잎, 건 밤, 건 당귀가 혼합된 여름철 혼합분말가루, 흑미, 건 더덕, 건 모과, 건 당귀, 건 밤, 도토리 분말이 혼합된 가을철 분말가루, 동충하초, 울금, 건 당귀, 건 더덕, 볶은 둥굴레가 혼합된 겨울철 혼합분말가루 중 어느 하나인 것을 특징으로 하고, 상기 첨가 재료는 인삼, 밤, 대추, 황기, 녹각, 찹쌀, 마늘, 감초인 것을 특징으로 한다.According to a feature of the present invention for achieving the object as described above, the present invention is to put the shochu and water in the chicken feet and then heated, and then put water and additional ingredients to heat again when the temperature starts to boil down to a certain amount of water First step of boiling until the evaporation to prepare chicken foot broth; A second step of preparing the cooking chicken by adding the additional ingredients to the raw chicken; Adding a cooking chicken, glutinous rice and seasonal mixed powder prepared in the second step to a pressure cooker, and pouring the chicken foot broth prepared in the first step; A fourth step of preparing a boiled chicken by heating and boiling the cooker, a glutinous rice, a seasoned mixed powder and a chicken foot broth, and then boiling, reducing the temperature after boiling; And a fifth step in which the chicken foot broth prepared in the first step is preheated and boiled in advance in a stone cooker, and then the boiled chicken prepared in the fourth step is transferred to the stone cooker. The mixed powder for seasons is spring, It is a powder ground by mixing different materials that are used differently according to summer, autumn and winter. Spring powder mixed with baeknyeoncho powder, dry chestnut, dried donkey, dried duck, roasted corn, dried pine needles, dried mulberry leaves, dried Summer mixed powder of lotus leaf, dried chestnut, dried donkey, dry powder, black rice, dried duck, dried quince, dried donkey, dried chestnut, autumn powder powder mixed with acorn powder, cordyceps, turmeric, dried donkey, dried duck, roasted roundtail It is characterized in that any one of the mixed winter mixed powder powder, and the additive material is ginseng, chestnut, jujube, Astragalus, green, glutinous rice, garlic, licorice.
삭제delete
또한, 제2 단계는 600g의 생닭 한 마리 대비 인삼 100g, 황기 150g, 감초 20g, 갈근 80g, 밤 70g, 대추 80g, 녹각 10g, 찹쌀 300g, 마늘 100g의 비율로 첨가하여 제조되는 것을 특징으로 한다.In addition, the second step is characterized in that it is prepared by adding a ginseng 100g, Astragalus 150g, licorice 20g, brown root 80g, chestnut 70g, jujube 80g, green rust 10g, glutinous rice 300g, garlic 100g compared to one 600g chicken.
또한, 제3 단계는 600g 생닭 한 마리 대비 찹쌀 300g의 비율로 첨가하여 제조되는 것을 특징으로 한다.In addition, the third step is characterized in that the production by adding a ratio of 300g glutinous rice to one 600g raw chicken.
또한, 계절용 혼합분말가루는 백년초 분말 100g, 마른 밤 80g, 건 당귀 20g, 건 더덕 30g, 볶은 옥수수 20g의 비율로 혼합된 봄철 혼합분말가루, 건 솔잎 100g, 건 뽕잎 50g, 건 연잎 30g, 건 밤 50g, 건 당귀 20g의 비율로 혼합된 여름철 혼합분말가루, 흑미 80g, 건 더덕 30g, 건 모과 40g, 건 당귀 20g, 건 밤 40g, 도토리 분말 40g의 비율로 혼합된 가을철 혼합분말가루, 동충하초 80g, 울금 80g, 건 당귀 20g, 건 더덕 30g, 볶은 둥굴레 40g의 비율로 혼합된 겨울철 혼합분말가루 중 어느 하나인 것을 특징으로 한다.In addition, seasonal mixed powder is 100g of dried baeknyeoncho powder, 80g of dried chestnut, 20g of dried donkeys, 30g of dried radish, 30g of dried corn, 20g of roasted corn, 100g of dried pine needles, 100g of dried mulberry leaves, 30g of dried mulberry leaves, dried 50g chestnuts, 20g dry mulberry powder, 80g dry brown rice, black rice 80g, dry mulberry 30g, dry quince 40g, 20g dry mulberry powder, 40g dry balm, 40g acorn powder 40g, cordyceps 80g , 80g of turmeric, 20g of dried donkeys, 30g of dried radish, and 30g of roasted tortillas, characterized in that any one of the mixed powder in winter.
이상 살펴본 바와 같이 본 발명에 따르면, 제조되지 않는 재료를 분말화하여 부피를 최소화함으로써 부피와 무게 등으로 인해 첨가할 수 없었던 재료를 간편하게 넣을 수 있고, 현대인의 영양불균형을 감안하여 각 계절마다 필요한 영양소를 판단하여 각기 다른 재료를 첨가함으로써 계절마다 다른 영양분이 포함된 삼계탕을 제공할 수 있도록 사계절 다른 효능의 삼계탕 제조방법을 제공할 수 있다.As described above, according to the present invention, by minimizing the volume by minimizing the volume of the material that is not manufactured, it is possible to easily put the material that could not be added due to volume and weight, and nutrients required for each season in consideration of the nutritional imbalance of modern people. By judging the addition of different ingredients to provide a three-season different efficacy Samgyetang production method to provide Samgyetang containing different nutrients for each season.
또한, 본 발명에 따르면 일반솥 대신 압력솥으로 조리함으로써 조리시간을 단축시키고, 닭의 조직감을 유지하여 맛의 손실도 줄일 수 있는 사계절 다른 효능의 삼계탕 제조방법을 제공할 수 있다.In addition, according to the present invention can reduce the cooking time by cooking with a pressure cooker instead of a general cooker, it can provide a method for producing samgyetang of four different seasons to reduce the loss of taste by maintaining the texture of the chicken.
또한, 본 발명에 따르면 조리용 닭에 가장 적절한 배합비의 재료를 첨가함으로써 영양적으로 균형이 잘 맞고 맛이 우수한 사계절 다른 효능의 삼계탕 제조방법을 제공할 수 있다. In addition, according to the present invention by adding the ingredients of the most suitable compounding ratio to the cooking chicken it can provide a method of producing samgyetang of the four seasons different efficacy that is well balanced nutritionally and excellent taste.
상기 목적을 달성하기 위하여, 본 발명은 닭발 육수에 물을 10배 중량 만큼 첨가하고 300℃로 가열한 후, 끓기 시작하면 150℃로 온도를 낮춰 물이 60%정도 증발될 때까지 우려냄으로써 닭발 육수를 만드는 제1 단계; 생닭 한 마리에 인삼, 밤, 대추, 황기, 녹각, 찹쌀, 마늘, 감초를 첨가하여 조리용 닭을 제조하는 제2 단계; 압력솥에서 상기 제2 단계에서 제조된 조리용 닭, 찹쌀 및 계절마다 다른 재료를 분쇄한 분말가루를 넣는다. 이때, 봄에는 백년초, 마른 밤, 건 당귀, 건 더덕, 볶은 옥수수를, 여름에는 건 솔잎, 건 뽕잎, 건 연잎, 건 밤, 건 당귀를. 가을에는 흑미, 건 더덕, 건 모과, 건 당귀, 건 밤, 도토리 분말을. 겨울에는 동충하초, 울금(강황), 건 당귀, 건 더덕, 볶은 둥굴레를 15분 정도 곱게 분쇄한 분말가루를 첨가하는 제3 단계; 상기 조리용 닭에 찹쌀, 닭발 육수 및 계절용 혼합분말가루를 혼합하여 제조하는 제4 단계. 및 상기 제1 단계에서 제조된 닭발 육수를 생닭의 중량 대비 0.5배 중량만큼 담긴 돌솥을 150℃로 미리 예열하여 끓게 한 후 상기 제4 단계에서 삶은 닭을 돌솥으로 옮겨 담는 제5 단계를 통해 제조된다.In order to achieve the above object, the present invention is added to the chicken foot broth by 10 times the weight of water and heated to 300 ℃, when boiling begins to lower the temperature to 150 ℃ until the water evaporated about 60% of the chicken foot broth Creating a first step; A second step of preparing cooked chicken by adding ginseng, chestnut, jujube, astragalus, green nut, glutinous rice, garlic and licorice to one raw chicken; In a pressure cooker put the cooked chicken prepared in the second step, glutinous rice and powdered powder ground different materials for each season. At this time, baeknyeoncho, dry chestnut, dried donkey, dried duck, roasted corn, dried pine needles, dried mulberry leaves, dried lotus leaf, dried chestnut, dried donkey in summer. In the fall, black rice, dried duck, dried quince, dried donkey, dried chestnut, acorn powder. A third step of adding powdered powder of finely divided cordyceps, turmeric (turmeric), dried donkey, dried duck, and roasted dongle for 15 minutes; Fourth step of manufacturing by mixing the glutinous rice, chicken feet broth and seasonal mixed powder to the cooking chicken. And preheating a stone pot containing 0.5 times the weight of the chicken foot broth prepared in the first step to 150 ° C. in advance to boil, and then moving the boiled chicken to the stone pot in the fourth step. .
본 발명의 봄철 삼계탕은 3~5월, 여름철 삼계탕은 6~8월, 가을철 삼계탕은 9~10월, 겨울 삼계탕은 11~2월까지로 계절마다 다른 재료가 첨가되고, 각기 다른 색상을 지니며, 특히 각 계절마다 몸에 도움이 되는 재료로 조리된다.The spring samgyetang of the present invention is March-May, the summer samgyetang is June-August, the autumn samgyetang is September-October, and the winter samgyetang is November-February. In particular, each season is cooked with ingredients that help your body.
이하, 본 발명에 대해 더욱 상세히 설명하고자 한다.
Hereinafter, the present invention will be described in more detail.
본 발명은 제조되지 않는 재료들의 부피와 무게 등으로 인해 쉽게 첨가할 수 없었던 종전의 방식에서 탈피하여, 첨가 재료를 첨가한 닭발 육수에 모든 재료를 분말화하여 부피를 최소화시킴으로써 조금 더 많은 재료들을 첨가하여 조리할 수 있고, 각 계절의 특색에 맞는 재료들을 사용하여 계절마다 다른 재료를 골고루 섭취할 수 있도록 함으로써 현대인의 영양불균형에 도움이 되고자 함이다.
The present invention breaks away from the previous method, which could not be easily added due to the volume and weight of the ingredients that are not manufactured, and adds a little more material by minimizing the volume by pulverizing all the ingredients in the chicken foot broth to which the additional ingredients are added. It can be cooked, and by using ingredients that match the characteristics of each season to be able to eat different ingredients in each season evenly to help the nutritional imbalance of modern people.
본 발명의 사계절 다른 효능의 삼계탕은 5단계로 제조된다.Samgyetang of the four seasons different efficacy of the present invention is prepared in five steps.
제1 단계: 닭발을 첨가한 육수 제조 단계 First step : preparing broth with chicken feet
닭발 20㎏을 최소 2시간에서 최대 6시간 정도 물에 담가 핏물을 빼낸 후, 씻어서 닭발을 물 30ℓ에 넣고 300℃로 가열하여 1시간 정도 끓고 나면 닭발을 꺼내어 다시 불순물을 깨끗이 씻은 후 다시 물 30ℓ, 소주 1ℓ를 함께 넣고 300℃로 2시간 가열한다. 이때 소주는 촉매 역할을 하여 닭발에서 육수가 잘 나오게 된다. 2시간 정도 경과 후 추가로 물 30ℓ와 인삼, 황기, 감초, 파뿌리, 갈근, 녹각, 마늘 등을 함께 넣고 2시간 정도 300℃로 가열한 후 끓기 시작하면 온도를 150℃로 낮춰 6시간 정도 가열을 한다. 물이 60%정도 증발될 때까지 우려내어 진하고 고소한 육수를 만든다.
After 20kg of chicken feet are soaked in water for at least 2 hours and up to 6 hours to drain blood, wash, put chicken feet in 30ℓ of water, heat to 300 ℃, boil for 1 hour, then remove the chicken feet, wash impurities again, and then 30ℓ of water again. 1 L of shochu is put together and heated to 300 ° C. for 2 hours. At this time, the soju acts as a catalyst, and broth comes out of the chicken feet. After 2 hours, add 30ℓ of water and ginseng, Astragalus, licorice, green root, brown root, green rust, garlic, etc., and heat it to 300 ℃ for 2 hours. When it starts to boil, lower the temperature to 150 ℃ for 6 hours. do. Boil it until the water is about 60% evaporated to make a thick, savory broth.
제2 단계: 조리용 닭을 제조하는 단계 Second step : preparing a cooking chicken
생닭 한 마리에 인삼, 밤, 대추, 황기, 녹각, 찹쌀, 마늘, 감초로 첨가하여 조리용 닭을 제조한다. 이때, 첨가되는 인삼, 밤, 대추, 황기, 녹각, 찹쌀, 마늘, 감초 등은 600g 생닭 1마리의 중량 대비 인삼 100g, 황기 150g, 감초 20g, 갈근 80g, 밤 70g, 대추 80g, 녹각 10g, 찹쌀 300g, 마늘 100g의 비율이 매우 좋다. 이 배합비에서 가장 영양적으로 균형이 잘 맞고, 맛이 우수하다.
One chicken is cooked by adding ginseng, chestnut, jujube, astragalus, green nut, glutinous rice, garlic and licorice. At this time, the added ginseng, chestnut, jujube, Astragalus, nocturnal, glutinous rice, garlic, licorice, etc. 600g raw chicken ginseng 100g ginseng, 150g, licorice 20g, brown root 80g, chestnut 70g, jujube 80g, green angle 10g, glutinous rice The ratio of 300 g and 100 g of garlic is very good. It is the most nutritionally balanced and tastes good in this blend.
제3 단계: 조리용 닭에 찹쌀과 각 계절마다 다른 재료로 만들어진 계절용 혼합분말가루를 첨가하는 단계 Step 3 : adding seasoned mixed powder made of glutinous rice and different ingredients to each season to cooking chicken
압력솥에 상기 제2 단계에서 제조된 조리용 닭과 찹쌀을 첨가하고, 상기 제1 단계에서 제조된 닭발 육수를 닭의 중량 2배 만큼 붓고, 각 계절마다 다른 재료로 만들어진 계절용 혼합분말가루를 첨가한다. 이때, 600g 생닭 한 마리에 찹쌀 300g의 비율이 좋음으로 중량과 대비하여 닭과 찹쌀을 넣는다. 여기서 계절용 혼합분말가루는 봄, 여름, 가을, 겨울에 사용하는 재료를 혼합하여 분쇄한 가루를 말하는데. 봄에는 백년초 분말 100g, 마른 밤 80g, 건 당귀 20g, 건 더덕30g, 볶은 옥수수 20g을 혼합하고, 여름에는 건 솔잎100g, 건 뽕잎 50g, 건 연잎 30g, 건 밤 50g, 건 당귀 20g을 혼합하고, 가을에는 흑미 80g, 건 더덕 30g, 건 모과40g, 건 당귀20g, 건 밤 40g, 도토리 분말 40g을 혼합하고, 겨울에는 동충하초 80g, 울금(강황) 80g, 건 당귀 20g, 건 더덕 30g, 볶은 둥굴레 40g을 혼합하여 15분간 곱게 분쇄하여 만들어진다. 또한, 닭발 육수를 닭의 중량 2배 만큼 첨가되는 이유는 육수의 양이 2배보다 많으면 멀건 죽이 되어 바람직하지 못하며, 2배보다 적으면 다른 재료들과 혼합이 잘 되지 않고 찹쌀밥이 되는 문제점이 있기 때문이다.
Add the cooking chicken and glutinous rice prepared in the second step to the pressure cooker, pour the chicken foot broth prepared in the first step by twice the weight of the chicken, and add seasonal mixed powder made of different ingredients for each season do. At this time, the ratio of 300g of glutinous rice in one 600g raw chicken is good, and put the chicken and glutinous rice in comparison to the weight. Seasonal mixed powder here refers to powder that is pulverized by mixing materials used in spring, summer, autumn and winter. In the spring, mix 100g of baeknyeoncho powder, 80g of dried chestnut, 20g of dried donkey 20g, 30g of dried mulberry, 20g of roasted corn, in the summer of 100g of dried pine needles, 50g of dried mulberry leaves, 30g of dried lotus leaf, 50g of dried chestnut, 20g of dried donkey, In the fall, mix 80g of black rice, 30g of dry duck, 40g of dried quince, 20g of dried donkey, 40g of dry chestnut, 40g of acorn powder, and 80g of cordyceps, 80g of dried turmeric (turmeric), 20g of dry donkey, 30g of dry duck, 40g of roasted tortilla The mixture is made by grinding finely for 15 minutes. In addition, the reason that chicken foot broth is added twice as much as the weight of the chicken is that if the amount of broth is more than two times, it is not preferable to kill it. Because of this.
일반적으로 봄은 매년 3월 초~ 5월 말, 여름은 6월 초~ 8월 말, 가을에는 9월 초~ 10월 말, 겨울은 11월 초~ 다음해 2월 말까지인데 이 기간을 기준으로 각 계절에 따라 건강에 도움이 되는 식재료를 사용한다. 이때, 봄에는 꽃가루가 날리는 계절로 기관지염, 천식, 가래 등에 좋은 재료인 백년초를 첨가하고, 여름에는 더위에 지친 몸에 혈액순환을 촉진시키는 재료인 솔잎을 첨가하고, 가을에는 환절기 건조해진 피부에 생기를 찾아주는 한약재인 도토리와 비타민 C가 풍부한 토종밤을 첨가하고, 겨울에는 감기 및 최대의 영양보충에 도움이 되는 동충하초와 동맥경화나 고혈압의 예방 및 치료에 도움이 되는 카레의 주원료인 울금(강황)을 사용하여 각 계절마다 가지각색의 재료를 첨가하여 영양을 보충할 수 있도록 한다.
In general, spring is from early March to late May, summer from early June to late August, autumn from early September to late October, and winter from early November to late February of the following year. Use ingredients that are good for your health in each season. At this time, add pollen in spring to add bronchitis, asthma, sputum, which is a good material, and in summer, add pine needles, which promote blood circulation, to the tired body in summer, and in autumn, dry skin It adds acorns, which are herbal medicines, and local chestnuts rich in vitamin C. In winter, Cordyceps sinensis helps with cold and maximum nutrition, and turmeric, which is the main ingredient of curry, helps prevent and treat arteriosclerosis and high blood pressure. ) To replenish your nutrition by adding different ingredients each season.
제4 단계: 찹쌀을 첨가한 조리용 닭을 가열하는 단계 Fourth step : heating the cooking chicken containing glutinous rice
상기 닭, 찹쌀, 닭발 육수 및 계절용 혼합분말가루를 압력솥에 넣고 7~8분 동안 300℃로 가열하여 끓이고, 끓고 나면 120℃로 줄여 13~15분 정도 더 가열하여 삶은 닭을 제조한다.Put the chicken, glutinous rice, chicken feet broth and seasonal mixed powder in a pressure cooker heated to 300 ℃ for 7-8 minutes to boil, and boiled to reduce the temperature to 120 ℃ 13-15 minutes to prepare a boiled chicken.
이때, 생닭을 일반솥에서 가열하여 조리하면 약1시간에서 1시간30분이 소요되는데 이는 맛과 영양의 손실을 초래한다. 이러한 문제점을 해소하기 위해 압력솥을 사용함으로써, 조리시간과 맛의 손실을 줄인다. 본 단계에서 300℃로 가열한 후 끓기 시작하면 온도를 120℃로 줄여서 가열을 지속하는데 이는 300℃이상에서 계속 가열하면 수분이 급격히 증발하고 내용물이 익기도 전에 타버리는 문제와 120℃미만에서는 내용물이 제대로 익지 않아 오랜 시간 조리함으로써 삼계탕 본래의 맛을 잃게 되는 문제점을 해소하기 위함이다.
At this time, when the raw chicken is cooked by heating in a general pot takes about 1 hour to 1 hour 30 minutes, which causes a loss of taste and nutrition. By using a pressure cooker to solve this problem, it reduces cooking time and taste loss. In this stage, after heating to 300 ℃, when it starts to boil, the temperature is reduced to 120 ℃ and the heating is continued. This means that if it continues to be heated above 300 ℃, the water evaporates rapidly and burns before the contents are cooked. It is to solve the problem of losing the original taste of Samgyetang by cooking for a long time because it is not cooked properly.
제5 단계: 삶은 닭을 돌솥으로 옮겨 담는 단계 Step 5 : transfer the boiled chicken to a stone pot
상기 제1 단계에서 제조된 닭발 육수를 생닭의 중량과 대비하여 0.5배 만큼 담아 돌솥을 170℃로 미리 예열하여 끓게 한 후 상기 제4 단계에서 얻은 삶은 닭을 돌솥으로 옮겨 담는다. 이는 뚝배기에 음식을 담으면 20분 후부터 뚝배기가 식어서 시식 중 닭 특유의 비린내가 나게 되어 음식의 참맛을 유지시키기 어려우므로 돌솥을 사용하여 이와 같은 문제를 해결하기 위함이다. 돌솥에 담을 경우, 뚝배기와 달리 1시간 30분에서 최대 2시간까지 음식의 온도가 유지되므로 닭의 고유한 맛을 그대로 맛볼 수 있다.
Put the chicken foot broth prepared in the first step by 0.5 times compared to the weight of the raw chicken, preheat the stone cooker to 170 ℃ in advance to boil and transfer the boiled chicken obtained in the fourth step to the stone cooker. This is to solve this problem by using a stone pot because it is difficult to maintain the true taste of the food because it is difficult to maintain the true fishy taste of the chicken during tasting when the food is put in the earthenware pot 20 minutes later. If you put it in a stone pot, the temperature of the food is maintained from 1 hour 30 minutes up to 2 hours, unlike the earthen pot, so you can taste the unique taste of chicken.
이하 본 발명의 구성을 하기 실시 예에서 더욱 상세히 설명하지만 본 발명의 권리 범위가 하기 실시 예에서만 한정되는 것은 아니다.Hereinafter, the configuration of the present invention will be described in more detail in the following examples, but the scope of the present invention is not limited only to the following examples.
실시 예 1: 본 발명의 사계절 삼계탕의 제조Example 1: Preparation of four seasons Samgyetang of the present invention
닭발 20㎏을 최소 2시간에서 최대 6시간 정도를 물에 담가 핏물을 빼내고 씻어서 닭발을 물 30ℓ에 넣고 300℃로 가열하여 1시간 정도 끓이고, 그 다음 닭발을 꺼내어 다시 불순물을 깨끗이 씻은 후 물 30ℓ, 소주 1ℓ를 함께 넣고 300℃로 2시간 가열했다. 그 다음, 600g의 생닭 1마리에 인삼 100g, 황기 150g, 감초 20g, 갈근 80g, 밤 70g, 대추 80g, 녹각 10g, 찹쌀 300g, 마늘 100g을 첨가하였다. 그 후, 압력솥에서 상기 2단계에서 제조된 조리용 닭과 찹쌀300g을 첨가하고, 상기 제1 단계에서 제조된 닭발 육수를 1,200g을 붓는다. 계절용 혼합분말가루 250g을 함께 첨가하여 상기 닭, 닭발 육수 및 찹쌀이 함유된 압력솥을 7분 동안 300℃로 끓이고, 120℃로 줄여 14분 정도 가열했다. 상기 맨 처음 단계에서 제조한 닭발 육수 300g이 담긴 돌솥을 170℃로 미리 예열하여 끓게 한 후 상기에서 120℃로 14분 정도 삶은 닭을 돌솥으로 옮겨 담아 시식할 수 있도록 하였다.
Soak 20 kg of chicken feet in water for at least 2 hours and up to 6 hours, drain the blood and wash. Put chicken feet in 30ℓ of water, heat to 300 ℃ and boil for 1 hour. Then remove the chicken feet and wash impurities again. 1 liter of shochu was put together, and it heated at 300 degreeC for 2 hours. Next, 100 g of ginseng, 150 g of Astragalus 150 g, licorice 20 g, brown root 80 g, chestnut 70 g, jujube 80 g, green corn 10 g, glutinous rice 300 g, and 100 g garlic were added to one 600 g raw chicken. Then, in the pressure cooker 300g of cooked chicken and glutinous rice prepared in the second step is added, and 1,200g of chicken feet broth prepared in the first step is poured. 250 g of seasonal mixed powder was added together and the pressure cooker containing the chicken, chicken foot broth and glutinous rice was boiled at 300 ° C. for 7 minutes, and heated to 120 ° C. for 14 minutes. The stone pot containing 300 g of the chicken foot broth prepared in the first step was preheated to 170 ° C. in advance to boil, and then boiled at 14 ° C. for 14 minutes at 120 ° C. so that it could be sampled.
본 발명이 속하는 기술분야의 통상의 지식을 가진 자는 본 발명이 그 기술적 사상이나 필수적인 특징을 변경하지 않고서 다른 구체적인 형태로 실시될 수 있다는 것을 이해할 수 있을 것이다. 그러므로 이상에서 기술한 실시예들은 모든 면에서 예시적인 것이며 한정적이 아닌 것으로 이해해야만 한다. 본 발명의 범위는 상기 상세한 설명보다는 후술하는 특허청구의 범위에 의하여 나타내어지며, 특허청구의 범위의 의미 및 범위 그리고 그 균등 개념으로부터 도출되는 모든 변경 또는 변형된 형태가 본 발명의 범위에 포함되는 것으로 해석되어야 한다.It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is therefore to be understood that the above-described embodiments are illustrative in all aspects and not restrictive. The scope of the present invention is defined by the appended claims rather than the foregoing detailed description, and all changes or modifications derived from the meaning and scope of the claims and the equivalents thereof are included in the scope of the present invention Should be interpreted.
Claims (5)
생닭에 상기 첨가 재료들을 넣고 조리용 닭을 제조하는 제2 단계;
압력솥에 상기 제2 단계에서 제조된 조리용 닭, 찹쌀 및 계절용 혼합분말가루를 첨가하고, 상기 제1 단계에서 제조된 닭발 육수를 붓는 제3 단계;
상기 조리용 닭, 찹쌀, 계절용 혼합분말가루 및 닭발 육수를 넣은 압력솥을 가열하여 끓인 후, 끓고 나면 온도를 줄이고 가열하여 삶은 닭을 제조하는 제4 단계; 및
상기 제1 단계에서 제조된 닭발 육수를 돌솥에 담아 미리 예열하여 끓인 후 상기 제4 단계에서 제조된 삶은 닭을 돌솥으로 옮겨 담는 제5 단계; 를 포함하고,
상기 계절용 혼합분말가루는,
봄철, 여름철, 가을철 및 겨울철에 따라 달리 사용하는 각기 다른 재료들을 혼합하여 분쇄한 가루이고,
백년초 분말, 마른 밤, 건 당귀, 건 더덕, 볶은 옥수수가 혼합된 봄철 혼합분말가루, 건 솔잎, 건 뽕잎, 건 연잎, 건 밤, 건 당귀가 혼합된 여름철 혼합분말가루, 흑미, 건 더덕, 건 모과, 건 당귀, 건 밤, 도토리 분말이 혼합된 가을철 분말가루, 동충하초, 울금, 건 당귀, 건 더덕, 볶은 둥굴레가 혼합된 겨울철 혼합분말가루 중 어느 하나인 것을 특징으로 하고,
상기 첨가 재료는,
인삼, 밤, 대추, 황기, 녹각, 찹쌀, 마늘, 감초인 것을 특징으로 하는 사계절 다른 효능의 삼계탕 제조방법.
A first step of making the chicken foot broth by adding soju and water to the chicken feet, then heating and then adding water and additional ingredients to lower the temperature and boiling until a certain amount of water is evaporated;
A second step of preparing the cooking chicken by adding the additive ingredients to the raw chicken;
Adding a cooking chicken, glutinous rice and seasonal mixed powder prepared in the second step to a pressure cooker, and pouring the chicken foot broth prepared in the first step;
A fourth step of preparing a boiled chicken by heating and boiling the cooker, a glutinous rice, a seasoned mixed powder and a chicken foot broth, and then boiling, reducing the temperature after boiling; And
A fifth step in which the chicken foot broth prepared in the first step is preheated and boiled in advance in a stone cooker and then the boiled chicken prepared in the fourth step is transferred to the stone cooker; Lt; / RTI >
The seasonal mixed powder,
It is a powder pulverized by mixing different materials that are used differently according to spring, summer, autumn and winter,
Spring powder mixed with baeknyeoncho powder, dried chestnut, dried donkey, dried duck, roasted corn, dried pine needles, dried mulberry leaf, dried lotus leaf, dried chestnut, dried donkey mixed summer powder, black rice, dried duck, dried Chinese quince, dried donkey, dried chestnut, acorn powder mixed in autumn powder powder, cordyceps, turmeric, dried donkey, dried deodeok, roasted tortilla mixed powder powder, characterized in that any one of
The additive material,
Ginseng, chestnuts, jujube, Astragalus, green, glutinous rice, garlic, licorice, four seasons different efficacy of Samgyetang production method characterized in that.
600g의 생닭 한 마리 대비 인삼 100g, 황기 150g, 감초 20g, 갈근 80g, 밤 70g, 대추 80g, 녹각 10g, 찹쌀 300g, 마늘 100g의 비율로 첨가하여 제조되는 것을 특징으로 하는 사계절 다른 효능의 삼계탕 제조방법.
2. The method according to claim 1,
Ginseng 100g, Astragalus 150g, Licorice 20g, Brown root 80g, Chestnut 70g, Jujube 80g, Green Ginseng 10g, Glutinous rice 300g, Garlic 100g compared to one 600g chicken .
600g 생닭 한 마리 대비 찹쌀 300g의 비율로 첨가하여 제조되는 것을 특징으로 하는 사계절 다른 효능의 삼계탕 제조방법.
The method of claim 1, wherein the third step,
Samgyetang production method of four different seasons, characterized in that the production by adding a ratio of 300g glutinous rice to 600g raw chicken.
백년초 분말 100g, 마른 밤 80g, 건 당귀 20g, 건 더덕 30g, 볶은 옥수수 20g의 비율로 혼합된 봄철 혼합분말가루, 건 솔잎 100g, 건 뽕잎 50g, 건 연잎 30g, 건 밤 50g, 건 당귀 20g의 비율로 혼합된 여름철 혼합분말가루, 흑미 80g, 건 더덕 30g, 건 모과 40g, 건 당귀 20g, 건 밤 40g, 도토리 분말 40g의 비율로 혼합된 가을철 혼합분말가루, 동충하초 80g, 울금 80g, 건 당귀 20g, 건 더덕 30g, 볶은 둥굴레 40g의 비율로 혼합된 겨울철 혼합분말가루 중 어느 하나인 것을 특징으로 하는 사계절 다른 효능의 삼계탕 제조방법.According to claim 1, The seasonal mixed powder,
100g of dried vinegar powder, 80g of dried chestnut, 20g of dried donkey 20g, 30g of dried tortilla, 20g of roasted corn, the ratio of spring mixed powder, dried pine needle 100g, dried mulberry leaf 50g, dried lotus leaf 30g, dried chestnut 50g, dried donkey 20g Mixed powder in summer season, black rice 80g, dried red ginseng 30g, dried quince 40g, dried donkey 20g, dried chestnut 40g, acorn powder 40g, mixed in autumn powder powder, cordyceps 80g, turmeric 80g, dried donkey 20g, Gundedeok 30g, roasted mangoreul 40g mixed in the winter mixed powder of any one of the four seasons, characterized in that any one of the mixed powder flour.
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| KR101804903B1 (en) * | 2015-05-01 | 2017-12-05 | 농업회사법인 주식회사 온누리 | Manufacturing Method Of Functional Boiled Chicken With Scorched Rice By Life Cycle |
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