KR101856707B1

KR101856707B1 - Manufacturing method of ginsengchicken soup

Info

Publication number: KR101856707B1
Application number: KR1020160005810A
Authority: KR
Inventors: 고영복
Original assignee: 고영복
Priority date: 2016-01-18
Filing date: 2016-01-18
Publication date: 2018-05-10
Also published as: KR20170086232A

Abstract

A method for producing samgyetang is disclosed. A method for producing samgyetang according to the present invention is a method for producing samgyetang comprising the steps of: preparing the main seawater; Preparing a second broth of chicken broth; Fabricating a material package comprised of a plurality of materials; And completing the samgyetang based on the first broth, the second broth, and the material package.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a ginseng tank,

The present invention relates to a method for producing Samgyetang, and more particularly, to a method for producing Samgyetang, which comprises a stepwise method of preparing a chicken with three kinds of chicken as a main ingredient and using various kinds of herbal ingredients, The present invention relates to a method for manufacturing a bamboo samgyetang which has an effect as an aquatic food for enhancing a human body and treating various diseases.

Samgyetang is widely used as food for fortifying our appetite and fortifying nutritional power with a lot of nutrients. It is mainly used for garlic, garlic, garlic, and as a kind of health food for summer health, , Because the jujube is the herb medicine of Korea, it is a traditional food with the concept of 食食同意.

Generally, Samgyetang is cooked by removing all the parts of the head, tail, wing, hair and abdominal cavity of the chicken, cleaning it, and putting rice, ginseng, jujube and chestnut in it. This traditional Samgyetang is mainly cooked chicken for a long time, softened and cooked rice, ginseng and soup containing chestnut chestnut as a main flavor. Therefore, it takes chickens' nutrients mainly and ginseng and jujube And the like, are very common foods that can not provide a great aesthetic effect to the human body. Meanwhile, Korean Patent No. 10-1239549 exists as a related art.

Disclosure of the Invention An object of the present invention is to provide a method for producing Samgyetang which has a good taste, is soft, has good meat quality, is fishy, is rich in nutrition, .

It is to be understood that the technical objectives of the present invention are not limited to the above-mentioned technical objects and other technical objects which are not mentioned in the following description are to be understood from the following description, It will be understood clearly by those with knowledge.

According to another aspect of the present invention, there is provided a method for preparing samgyetang, the method comprising the steps of: preparing the main seawater; Preparing a second broth of chicken broth; Fabricating a material package comprised of a plurality of materials; And completing the samgyetang based on the first broth, the second broth, and the material package.

At this time, in the step of preparing the first broth, 240 g of red pepper seeds, 140 g of dried red pepper, 80 g of pepper paste, 2 kg of garlic and 500 g of ginger were put into a mesh and immersed in an 80 L bag, 3 kg of radish, 2 kg of radish, 6 bottles of shochu, 100 g of rice gruel were further immersed in the 80 L barrels, 64 L of water was added to the 80 L barrels, and the mixture was allowed to stand in a temperature atmosphere of 150 to 180 ° C. for about 3 hours, And the step of preparing the second broth comprises the steps of: adding six kinds of native chickens, 400 g of dry yellowish chestnut, and 400 g of dry yellow radishes in an 80-L reactor, heating the resulting mixture in a temperature atmosphere of 150 ° C. to 180 ° C. for about 40 minutes, Six chickens were taken out, flesh left, remaining bones, four duck bones from which flesh was excavated, and 3 kg chicken legs were added and further heated for about 1 hour in a temperature atmosphere of 150 ° C to 180 ° C to prepare second broth .

At this time, the step of preparing the material package composed of the plurality of materials comprises: a step of primary drying of the fresh ginseng for 3 to 4 years with an oak which is a red ginseng machine for about 7 hours and for 3 to 4 days; Drying the above-mentioned three to four year old fresh ginseng in an oak which is a red ginseng machine for about 7 hours and secondary drying for 3 to 4 days; The above three to four year old fresh ginseng is dried in an oak of a red ginseng machine for about 7 hours and then tertiarily dried for one day; Grooming 450 g to 550 g of whitening oil; The roots were cut off and the roots were cut into 40-50 L electric rice cookers. The roots were put downward, and the lids of the rice cooker were kept open for 7 days to 9 days in a warm state, Preparing frozen black garlic, freezing it for 1 to 3 days in a rapid freezing room, and storing it; Preparing the night by boiling and dividing it into four equal parts; Soaked in water at a weight ratio of 70% of white rice and 30% of glutinous rice for 2 hours, and then water is drained through the straw; And the bank is prepared, peeled, and cryopreserved. The step of completing the samgyetang based on the first broth, the second broth, and the material package comprises placing the soaked rice in the broth , 1 roots of red ginseng, 2 to 3 pieces of black garlic, 2 pieces of steamed chestnuts and 2 to 3 pieces of bank, and rice again called rice is put into two spoons in the white rice paddy, and the white paddy rice is sealed, 200 ml each of the mixture was added and boiled in a pressure cooker for about 12 minutes; After boiling in a pressure cooker, boiled samgyetang is placed in a pot and boiled in a temperature atmosphere of about 150 ° C to 180 ° C for about 1 minute.

The present invention has the following effects.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to produce Samgyetang which has good taste, is soft, has good meat quality, is fishy, is rich in nutrition, and has excellent protein absorption.

FIG. 1 is a flowchart showing a method of manufacturing Samgyetang according to the present invention.

While the invention is susceptible to various modifications and alternative forms, specific embodiments thereof are shown by way of example in the drawings and will herein be described in detail.

The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise. In the present application, the terms "comprises" or "having" and the like are used to specify that there is a feature, a number, a step, an operation, an element, a component or a combination thereof described in the specification, But do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, or combinations thereof.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. Hereinafter, the same reference numerals will be used for the same constituent elements in the drawings, and redundant explanations for the same constituent elements will be omitted.

Referring to FIG. 1, a method for manufacturing samgyetang according to the present invention includes a step (S100) of producing a first seawater, a step (S110) of producing a second seawater, a step (S120) And completing the samgyetang based on the first seawater, the second seawater and the material package.

Here, the steps S100, S110, and S120 may be changed according to the embodiment.

Hereinafter, the step S100 will be described.

In the step S100, the first domestic water refers to the main water, and it is based on the production of the main water corresponding to the amount of 150 servings of Samgyetang.

More specifically, in step S100, 240 g of red pepper seeds, 140 g of dried red pepper, 80 g of pepper, 2 kg of garlic, and 500 g of ginger were put into a mesh, and then immersed in an 80 L bag. Then, 10 roots, 10 onions, 6 kg of soju and 100 g of mulberry were further immersed in the 80 L barrel, 64 L of water was added to the 80 L barrel, and the mixture was stirred at a temperature of 150 to 180 캜 for about 3 hours to prepare the first broth. .

In this case, 64 L of water is put into the 80-liter container, and then the container is put in a temperature atmosphere of 150 ° C. to 180 ° C. for about 3 hours. Then, all the materials remaining in the 80-liter container are collected and stored in a storage warehouse.

Hereinafter, the step S110 will be described.

In the step S110, the second beef refers to chicken broth, and chicken broth corresponding to the amount of 150 servings of samgyetang is used as in the first broth.

More specifically, in the step S110, six native chickens, 400 g of dry yellowish chestnut and 400 g of dried yellow radish are placed in an 80 L flask and heated for about 40 minutes in a temperature atmosphere of 150 to 180 ° C. Then, six native chickens are taken out The remaining bone with flesh, the four duck bones from which the flesh has been excavated, and the chicken leg of 3 kg are put into the dish, and further heated for about 1 hour in a temperature atmosphere of 150 to 180 ° C to produce the second broth .

Here, by using dried yellowtail tree, it is possible to catch the chicken smell which is unique to Samgyetang, and it helps the chicken to be harvested. In addition, since the commonly used sumac tree can cause allergies to a specific person, it is possible to provide Samgyetang, which is more popular, by using Hwangchu.

Hereinafter, the step S120 will be described.

In step S120, the ginseng for 3 to 4 years is pre-dried in an oak of red ginseng for about 7 hours and then dried for 3 to 4 days. Drying the above-mentioned three to four year old fresh ginseng in an oak which is a red ginseng machine for about 7 hours and secondary drying for 3 to 4 days; The above three to four year old fresh ginseng is dried in an oak of a red ginseng machine for about 7 hours and then tertiarily dried for one day; Grooming 450 g to 550 g of whitening oil; The roots were cut off and the roots were cut into 40-50 L electric rice cookers. The roots were put downward, and the lids of the rice cooker were kept open for 7 days to 9 days in a warm state, Preparing frozen black garlic, freezing it for 1 to 3 days in a rapid freezing room, and storing it; Preparing the night by boiling and dividing it into four equal parts; Soaked in water at a weight ratio of 70% of white rice and 30% of glutinous rice for 2 hours, and then water is drained through the straw; And a step of preparing a bank, peeling it, and storing it in a frozen state.

Here, the reason why semi-drying is performed in the tertiary drying step (drying for one day) is to make the ingredients smooth, so that the threshold value of the drying time of the primary drying, the secondary drying and the tertiary drying, . More specifically, when the stain is more than the range described in the present invention, the ginseng is too viscous and is not good for aesthetic appearance.

In addition, the prepared black garlic is frozen for one to three days in a freezing room to store the garlic, which is technically significant to prevent crushing. That is, when the black garlic is not frozen in the rapid freezing room for 1 to 3 days, there arises a problem of crushing.

According to another embodiment of the present invention, black rice can be used instead of white rice. When using black rice, the process of mixing with chops is omitted and the same thing is called 2 hours in water.

Hereinafter, the step S130 will be described.

In step S130, the so-called rice is poured into the beans, and the roots of 1 red ginseng, 2 to 3 garlic, 2 chunks of night, and 2 to 3 banks are put in the rice paddy, Then, 200 mL of the first broth and the second broth are added, and the broth is boiled in a pressure cooker for about 12 minutes; Boiled in a pressure cooker, boiled and then boiled in a pot at about 150 ° C to 180 ° C for about 1 minute.

According to the method for producing samgyetang according to the present invention, saponin contained in red ginseng acts to efficiently absorb protein of chicken meat into the body, and is excellent in taste, softness, meat quality, , And it makes it possible to produce Samgyetang, which is rich in nutrition and has no fishy spots.

The description sets forth the best mode of the invention, and is provided to illustrate the invention and to enable those skilled in the art to make and use the invention. The written description is not intended to limit the invention to the specific terminology presented.

Thus, while the present invention has been described in detail with reference to the above examples, those skilled in the art will be able to make adaptations, modifications, and variations on these examples without departing from the scope of the present invention. In other words, in order to achieve the intended effect of the present invention, all the functional blocks shown in the drawings are separately included or all the steps shown in the drawings are not necessarily followed in the order shown, It can be in the range.

Claims

In the method for producing Samgyetang,
A step of preparing the first broth, which is the broth;
Preparing a second broth of chicken broth;
Fabricating a material package comprised of a plurality of materials; And
Completing the samgyetang based on the first broth, the second broth, and the material package,
Wherein the step of preparing the first broth comprises:
240 g of red pepper seeds, 140 g of dried red pepper, 80 g of pepper, 2 kg of garlic and 500 g of ginger were put into a net and immersed in an 80 L bag. The resultant was further immersed in the 80 L flask, 64 L of water was added to the 80 L flask, and the mixture was stirred at a temperature of 150 to 180 ° C for 3 hours to prepare the first broth.
Wherein the step of preparing the second broth comprises:
Sixteen native chickens, 400 grams of dry yellowish chestnut and 400 grams of dry yellow radish were placed in an 80 L container, and heated for 40 minutes in a temperature range of 150 to 180 ° C. Then, six native chicken pieces were taken out, And 3 kg of chicken legs were added and further heated for 1 hour in a temperature atmosphere of 150 ° C to 180 ° C to prepare a second broth,
Wherein the step of fabricating a material package comprised of the plurality of materials comprises:
3 to 4 years old fresh ginseng is steamed in a steamer for 7 hours and then primary dried for 3 to 4 days; Drying the above-mentioned three to four year old fresh ginseng in the steamer for about 7 hours and then secondary drying for 3 to 4 days; The three to four year old root ginsengs are steamed in the steamer for 7 hours and tertiary-dried for one day. During the primary drying step and the secondary drying step, the drying time and the tertiary drying step By differently distributing the drying time, the ingredients are gently induced,
After the third drying step,
Grooming 450 g to 550 g of whitening oil; The roots were cut off and the roots were cut into 40-50 L electric rice cookers. The roots were put downward, and the lids of the rice cooker were kept open for 7 days to 9 days in a warm state, Preparing the prepared black garlic is frozen for 1 to 3 days in a rapid freezing chamber to prevent the prepared black garlic from being crushed, and then stored. Preparing the night by boiling and dividing it into four equal parts; Soaked in water at a weight ratio of 70% of white rice and 30% of glutinous rice for 2 hours, and then water is drained through the straw; And the bank is prepared, the skin is peeled, the frozen storage step is carried out,
The step of completing the samgyetang based on the first seawater, the second seawater,
The so-called rice is put into the above-mentioned white rice paddy, and the rice which is called again is put into the above-mentioned white rice paddle, and the white paddy rice is sealed, 1) 200 ml of the broth and the second broth are boiled for 12 minutes in a pressure cooker; Boiled in a pressure cooker, boiled and then boiled in a pot, and boiled for 1 minute in a temperature atmosphere of 150 ° C to 180 ° C.

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