KR102055045B1 - Manufacturing method of well-being hot chicken breast soup with rice - Google Patents
Manufacturing method of well-being hot chicken breast soup with rice Download PDFInfo
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- A—HUMAN NECESSITIES
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- A—HUMAN NECESSITIES
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
본 발명은 웰빙 닭가슴살 온반의 제조방법에 관한 것으로서, 닭가슴살을 선별하여 세척하는 제1공정; 닭가슴살을 침지액에 1~2시간 동안 침지시키는 제2공정; 상기 제2공정에서 침지시킨 닭가슴살을 동중량의 닭뼈와 함께 솥에 넣고, 닭가슴살 중량의 5~10배의 물을 부어 60~100분간 끓여 닭국물을 우려 내는 제3공정; 상기 제3공정에서 제조된 닭국물만 분리하여 닭국물에 조미한 후 허브를 넣고 5~10분간 끓이면서 상기 제3공정에서 익힌 닭가슴살을 잘게 찢어 조각내어 조미액이 닭가슴살에 배이도록 닭국물에 넣고 재차 끓이는 제4공정; 상기 제4공정에서 조미액 밴 닭가슴살을 건져내어 고명을 만드는 제5공정; 상기 조미국물을 밥에 붓고 고명을 얹어 온반을 완성하는 제6공정을 통해 제조하는 것을 특징으로 한다. 본 발명의 닭가슴살 온반은 닭가슴살을 사용함으로써 지방질이 적어 그 맛이 담백하면서도 감칠맛이 있을 뿐만 아니라 다이어트에 관심이 있는 젊은층까지 웰빙식품으로 기호도가 높은 닭가슴살 온반을 제공할 수 있다.The present invention relates to a method of manufacturing well-being chicken breasts, the first step of selecting and washing chicken breasts; A second step of dipping chicken breast in dipping solution for 1-2 hours; A third step of putting the chicken breasts immersed in the second process together with a chicken bone of the same weight into a pot, pouring water 5-10 times the weight of the chicken breasts and boiling for 60 to 100 minutes to boil the chicken broth; Only remove the chicken broth prepared in the third step, seasoning the chicken broth, put herbs and boil for 5-10 minutes while tearing the pieces of chicken breast cooked in the third step finely sliced into the chicken broth so that the seasoning liquid is marinated in the chicken breast A fourth step of boiling again; A fifth step of making the garnish by scooping chicken breast meat seasoned with the fourth step; It is characterized in that it is prepared through a sixth process of pouring the crude rice on rice and garnish with garnish. By using chicken breast meat of the present invention, the chicken breast meat can be provided with a high degree of preference as a well-being food to young people who are interested in the diet as well as pale and rich taste with less fat.
Description
본 발명은 웰빙 닭가슴살 온반의 제조방법에 관한 것이다.The present invention relates to a method for producing well-being chicken breast.
온반(溫飯)은 북한의 전통음식으로 겨울철에 즐겨먹는 별미이다. 밥에 닭이나 꿩 또는 쇠고기를 고아 우려낸 물을 얹은 장국밥의 일종으로, 고명으로 닭고기·꿩고기·녹두전·야채 등 갖가지 재료를 얹어 양념장·나박김치 등과 함께 먹는다. 고기와 채소를 기본으로 하지만 지방에 따라 국물의 재료나 고명이 종류가 달라 다양한 맛을 낸다. 가장 대표적인 평양온반은 닭고기나 쇠고기를 재료로 국물을 만든다. Onban is a traditional North Korean food that is enjoyed in winter. It is a kind of janggukbap topped with rice cooked with chicken, pheasant or beef, and served with seasonings and nabak kimchi with various ingredients such as chicken, pheasant meat, green beans and vegetables. It is based on meat and vegetables, but depending on the fat, the ingredients and garnish of the broth are different, giving a variety of flavors. The most representative Pyongyang hot plate is broth made from chicken or beef.
종래의 온반을 만드는 방법은, 먼저 녹두를 불려 껍질을 벗긴다. 껍질 벗긴 녹두를 갈아서 소금으로 간을 맞춘 후 알맞은 크기로 전을 부친다. 그리고 쌀을 깨끗이 씻어 밥을 짓는다. 닭고기나 쇠고기는 물을 붓고 푹 삶는다. 고기가 무르도록 익으면 건져내 한입 크기로 찢어 양념한다. 고기 국물은 한소끔 더 끓여 간을 맞춘다. 그릇에 밥을 푸고 뜨거운 고기 국물을 붓는다. 그 위에 고기와 버섯·호박·당근 등 야채, 달걀 지단을 고명으로 올린다. 양념장과 함께 상에 낸다.[네이버 지식백과;두산백과] In the conventional method of making a hot plate, green beans are first called and peeled. Grind the peeled mung beans, season them with salt, and pour the pan into the right size. Wash the rice and cook it. Chicken and beef pour water and boil. When the meat is cooked to the brim, take it out and tear it into bite-size pieces. Boil the broth a little longer to season it. Scoop rice into a bowl and pour hot broth. On top of that, meat, mushrooms, squash, carrots, vegetables, and egg zidane are put on the garnish. Serve with seasoning sauce. [Naver Knowledge Encyclopedia; Doosan Encyclopedia]
종래의 닭육수를 이용한 온반은 닭을 통째로 삶아 육수를 내고 닭고기는 건져내 살코기만 발라내 고명으로 조리하고 육수를 조미하여 쌀밥에 부어 제조함으로써 조리에 시간이 걸리고 살코기 부위가 일정하지 않을 뿐만 아니라 닭피부 지방질의 국물에 떠다니면서 담백한 식감을 저해하여, 이를 제거하여야 하는 문제점이 있었다.Onban using conventional chicken broth cooks the whole chicken and gives out the broth, and the chicken is taken out, the lean meat is applied and cooked with garnish and the seasoning is made by pouring the rice into the rice, which takes time to cook and the lean meat area is not constant. Floating in the broth to hinder the light texture, there was a problem that must be removed.
이에 본 발명은 평양식 온반을 다이어트 식품으로 인기 있는 닭가슴살을 이용한 육수와 고명으로 개량하여, 지방이 적어 그 맛이 담백하면서도 감칠맛이 있으며, 다이어트에 도움을 주는 웰빙식품으로써 기호도가 높은 온반을 제조하고자 하였다.The present invention is to improve the flatbed hotbed with broth and garnish using the popular chicken breast as a diet food, the fat is light, but the taste is pale yet rich taste, to produce a high ondol as a well-being food that helps diet Was intended.
본 발명의 목적은 다이어트 식품으로 인기 있는 닭가슴살을 이용한 육수를 이용하여 지방질이 적어 담백하면서도 감칠맛이 있어 기호도가 높은 온반을 제공하는 것이다.An object of the present invention is to provide a high degree of preference because there is less fat and light taste using a broth using chicken breast meat popular as a diet food.
상기 목적을 달성하기 위한 본 발명의 웰빙 닭가슴살 온반의 제조 방법은, 닭가슴살을 선별하여 세척하는 제1공정; 닭가슴살을 침지액에 1~2시간 동안 침지시키는 제2공정; 상기 제2공정에서 침지시킨 닭가슴살을 동중량의 닭뼈와 함께 솥에 넣고, 닭가슴살 중량의 5~10배의 물을 부어 60~100분간 끓여서 닭국물을 우려 내는 제3공정; 상기 제3공정에서 제조된 닭국물만 분리하여 닭국물에 조미한 후 허브를 넣고 5~10분간 끓이면서 상기 제3공정에서 익힌 닭가슴살을 잘게 찢어 조각내어 조미액이 닭가슴살에 배이도록 닭국물에 넣고 재차 끓이는 제4공정; 상기 제4공정에서 조미액 밴 닭가슴살을 건져내어 고명을 만드는 제5공정; 상기 조미국물을 밥에 붓고 고명을 얹어 온반을 완성하는 제6공정을 포함하는 것을 특징으로 한다.Method for producing a well-being chicken breast onban of the present invention for achieving the above object, the first step of selecting and washing the chicken breast; A second step of dipping chicken breast in dipping solution for 1-2 hours; A third step of boiling chicken broth by putting chicken breast meat immersed in the second process together with a chicken bone of the same weight into a pot, pouring water 5-10 times the weight of the chicken breast and boiling for 60 to 100 minutes; Only remove the chicken broth prepared in the third step, seasoning the chicken broth, put herbs and boil for 5-10 minutes, chop the pieces of chicken breast cooked in the third step finely and put the seasoning solution in the chicken broth so that the seasoning liquid is marinated in the chicken breast A fourth step of boiling again; A fifth step of making the garnish by scooping chicken breast meat seasoned with the fourth step; It is characterized in that it comprises a sixth step of pouring the United States to rice and put the garnish to complete onban.
상기 침지액은 닭가슴살 100중량부에 대해 양파 50~150중량부, 무 100~200중량부, 생강 1~5중량부, 마늘 20~40중량부, 파 10~20중량부, 다시마 우린 물 5~15 중량부 및 꿀 1~3중량부를 혼합한 후, 80~100 메쉬로 마쇄하여 여과한 액인 것을 특징으로 한다.The immersion liquid is 50 to 150 parts by weight of onions, 100 to 200 parts by weight of radish, 1 to 5 parts by weight of ginger, 20 to 40 parts by weight of garlic, 10 to 20 parts by weight of green onions, kelp After mixing 15 parts by weight and 1 to 3 parts by weight of honey, it is characterized in that the liquid was ground and filtered by 80-100 mesh.
상기 고명은 잘게 찢은 닭가슴살에 참기름, 깨소금, 다진파, 다진마늘 및 간장으로 양념한 닭가슴살 고명을 포함하는 것을 특징으로 한다.The garnish is characterized in that it comprises chicken breast garnish seasoned with sesame oil, sesame salt, chopped green onion, chopped garlic and soy to chopped chicken breast.
상기 고명은 녹두전, 달걀지단에 호박, 표고버섯, 미나리, 당근, 숙주나물, 김가루 등의 각종 채소고명을 하나 이상 얹어내는 것을 특징으로 한다.The garnish is characterized in that one or more various vegetable garnishes such as pumpkin, shiitake mushrooms, buttercups, carrots, bean sprouts, and laver powder on mung bean jeon, egg ground.
상기 녹두전은 녹두를 선별하여 물에 불린 후, 껍질을 제거한후, 본 발명의 제5공정을 통해 제조된 닭국물과 닭가슴살을 함께 넣어 믹서에 곱게 간 다음, 간을 하고, 다진파, 다진마늘, 다진숙주나물 및 다진표고버섯을 넣고 반죽한 후 기름을 두른 팬에 구워낸 것을 특징으로 한다.The mung bean jeon after selecting the mung beans and soaked in water, remove the peel, put together the chicken broth and chicken breast prepared by the fifth process of the present invention, finely went to the mixer, and then chopped, minced garlic , Knead chopped greens and chopped shiitake mushrooms, and then baked in an oiled pan.
본 발명의 닭가슴살 온반은 닭가슴살을 사용함으로써 지방질이 적어 그 맛이 담백하면서도 감칠맛이 있을 뿐만 아니라 다이어트에 관심이 있는 젊은층까지 웰빙식품으로 기호도가 높은 닭가슴살 온반을 제공할 수 있다.By using chicken breast meat of the present invention, the chicken breast meat can be provided with a high degree of preference as a well-being food to young people who are interested in the diet as well as pale and rich taste with less fat.
도 1은 본 발명의 웰빙 닭가슴살 온반의 제조 공정을 도시한 것이다.Figure 1 shows the manufacturing process of the well-being chicken breast of the present invention.
본 발명의 웰빙 닭가슴살 온반은, 닭가슴살을 선별하여 세척하는 제1공정; 닭가슴살을 침지액에 1~2시간 동안 침지시키는 제2공정; 상기 제2공정에서 침지시킨 닭가슴살을 동중량의 닭뼈와 함께 솥에 넣고, 닭가슴살 중량의 5~10배의 물을 부어 60~100분간 끓여서 닭국물을 우려 내는 제3공정; 상기 제3공정에서 제조된 닭국물만 분리하여 닭국물에 조미한 후 허브를 넣고 5~10분간 끓이면서 상기 제3공정에서 익힌 닭가슴살을 잘게 찢어 조각내어 조미액이 닭가슴살에 배이도록 닭국물에 넣고 재차 끓이는 제4공정; 상기 제4공정에서 조미액 밴 닭가슴살을 건져내어 고명을 만드는 제5공정; 상기 조미국물을 밥에 붓고 고명을 얹어 온반을 완성하는 제6공정을 통해 제조하는 것을 특징으로 한다.Well-being chicken breast onban of the present invention, the first step of selecting and washing the chicken breast; A second step of dipping chicken breast in dipping solution for 1-2 hours; A third step of boiling chicken broth by putting chicken breast meat immersed in the second process together with a chicken bone of the same weight into a pot, pouring water 5-10 times the weight of the chicken breast and boiling for 60 to 100 minutes; Only remove the chicken broth prepared in the third step, seasoning the chicken broth, put herbs and boil for 5-10 minutes, chop the pieces of chicken breast cooked in the third step finely and put the seasoning solution in the chicken broth so that the seasoning liquid is marinated in the chicken breast A fourth step of boiling again; A fifth step of making the garnish by scooping chicken breast meat seasoned with the fourth step; It is characterized in that it is prepared through a sixth process of pouring the crude rice on rice and garnish with garnish.
상기 침지액은 닭가슴살 100중량부에 대해 양파 50~150중량부, 무 100~200중량부, 생강 1~5중량부, 마늘 20~40중량부, 파 10~20중량부, 다시마 우린 물 5~15 중량부 및 꿀 1~3중량부를 혼합한 후, 80~100 메쉬로 마쇄하여 여과한 액인 것을 특징으로 한다.The immersion liquid is 50 to 150 parts by weight of onions, 100 to 200 parts by weight of radish, 1 to 5 parts by weight of ginger, 20 to 40 parts by weight of garlic, 10 to 20 parts by weight of green onions, kelp After mixing 15 parts by weight and 1 to 3 parts by weight of honey, it is characterized in that the liquid was ground and filtered by 80-100 mesh.
닭가슴살을 상기 침지액으로 침지할 경우, 특유의 비린내를 제거할 뿐만 아니라, 양파와 무에 포함된 지방분해효소 및 단백질 분해효소에 의해 닭가슴살이 부드러워지며, 육수에 감칠맛 성분이 더욱 잘 우러나오게 된다. 또한 닭가슴살의 식감이 퍽퍽해 지는 것을 방지하여 준다.When the chicken breast is immersed in the immersion liquid, not only the unique fishy smell is removed, but the chicken breast is softened by lipolytic enzymes and proteolytic enzymes contained in onions and radishes, so that the delicious ingredients in the broth can be better blended. do. It also prevents the chicken breasts from getting burnt.
상기 고명은 잘게 찢은 닭가슴살에 참기름, 깨소금, 다진파, 다진마늘 및 간장으로 양념한 닭가슴살 고명을 포함하는 것을 특징으로 한다.The garnish is characterized in that it comprises chicken breast garnish seasoned with sesame oil, sesame salt, chopped green onion, chopped garlic and soy to chopped chicken breast.
상기 고명은 녹두전, 달걀지단에 호박, 표고버섯, 미나리, 당근, 숙주나물, 김가루 등의 각종 채소고명을 하나 이상 얹어내는 것을 특징으로 하며, 식성에 따라 다진 청양고추와 다진 김치를 얹어 낼 수도 있다.The garnish is characterized in that one or more various vegetable garnishes such as pumpkin, shiitake mushrooms, buttercups, carrots, mung bean sprouts, and laver powder on mung bean jeon, egg ground, and may be topped with chopped red pepper and chopped kimchi depending on the diet. .
상기 녹두전은 녹두를 선별하여 물에 불린 후, 껍질을 제거한후, 본 발명의 제5공정을 통해 제조된 닭국물과 닭가슴살을 함께 넣어 믹서에 곱게 간 다음, 간을 하고, 다진파, 다진마늘, 다진숙주나물 및 다진표고버섯을 넣고 반죽한 후 기름을 두른 팬에 구워낸 것을 특징으로 한다.The mung bean jeon after selecting the mung beans and soaked in water, removes the peel, put together the chicken broth and chicken breast prepared by the fifth process of the present invention, finely went to the mixer, and then chopped, minced garlic , Knead chopped greens and chopped shiitake mushrooms, and then baked in an oiled pan.
<실시예><Example>
1. 닭국물 제조1. Chicken soup manufacturing
닭가슴살을 5kg을 선별하여 세척한 후, 양파 5kg, 무 5kg, 생강 100g, 마늘 500g, 파 500g, 다시마 우린 물 250g 및 꿀 100g을 혼합하여 믹서기로 곱게 갈아 면보로 여과한 액에 1시간 30분 동안 침지시킨 다음, 살을 발라내고 남은 닭뼈 5kg과 함께 30리터의 물을 붓고 30분간 센불에서 끓였다. 이후, 국물과 건더기를 분리하고, 국물에 소금, 후추, 새우액젓을 넣어 간을 맞춘 다음, 잘게 찢은 닭가슴살과 허브 50g을 국물에 넣고 닭가슴살에 간이 배이도록 10분간 추가로 끓인 다음 국물만 따로 분리하여 닭국물을 완성하였다. After washing 5kg of chicken breasts, washing 5kg onions, 5kg radishes, 100g ginger, 500g garlic, 500g green onion, kelp, we mix 250g water and 100g honey, grind finely with a blender and filter it with cotton cloth for 1 hour 30 minutes. After soaking, the flesh was removed and 30 liters of water was poured with 5 kg of remaining chicken bone and boiled on high heat for 30 minutes. Then, separate the broth and the dry seasoning, put salt, pepper, and salted shrimp in the broth to make the liver, add 50 g of chopped chicken breast and herbs to the broth and boil for 10 minutes to simmer the liver in the chicken breast, and then put the broth separately. Separated to complete the chicken broth.
2. 고명 제조2. garnish manufacture
(1) 닭가슴살 고명(1) chicken breast garnish
닭국물에서 분리한 닭가슴살 1kg에 참기름 50g, 깨소금50g, 다진파 50g, 다진마늘 50g 및 간장 30g을 넣고 잘 혼합하여 닭가슴살 고명을 완성하였다. In 1kg of chicken breast separated from chicken broth, sesame oil 50g, sesame salt 50g, minced green onion 50g, minced garlic 50g and soy sauce 30g was mixed well to complete the chicken breast garnish.
(2) 채소고명(2) vegetable garnish
애호박과 표고버섯을 채썰어 기름을 두른 팬에 소금을 약간 넣고 2~3분 동안 볶아서 완성하였다.Slice the zucchini and shiitake mushrooms, add a little salt to an oiled pan and fry for 2 to 3 minutes.
(3) 녹두전고명(3) Mung bean ancestors
녹두 1kg을 선별하여 물에 불린 후, 껍질을 제거한 다음, 본 발명의 닭국물을 350g과 닭가슴살 300g을 혼합하여 믹서에 곱게 간 다음, 다진파 50g, 다진마늘 30g, 다진숙주나물 300g, 다진표고버섯 200g을 넣고 반죽한 후, 기름 두른 팬에 노릇노릇하게 구워서 완성하였다. After 1kg of mung beans are selected and soaked in water, the skin is removed, and then the chicken broth of the present invention is mixed with 350g of chicken breast 300g, finely ground in a mixer, and then chopped green onion 50g, chopped garlic 30g, chopped red bean sprouts 300g, minced shiitake After adding 200 g of mushrooms and kneading, roasted browned in a pan with oil to complete.
(4) 달걀지단 고명(4) Egg Zidan Garnish
달걀을 흰자와 노른자를 분리하여 소금으로 간하고 팬에 지단을 부쳐 완성하였다.The eggs were separated from the whites and the yolks, seasoned with salt, and grounded in pans.
3. 온반 제조3. Onban manufacturing
상기 완성된 닭국물을 밥에 붓고, 잘게 찢은 닭가슴살 고명과 달걀지단, 애호박나물 및 포고버섯나물을 고명으로 얹은 후, 마지막에 녹두전 고명을 얹어내어 온반을 완성하였다.The finished chicken broth was poured into rice, topped with chopped chicken breast garnish and egg ground, zucchini sprouts and pogo mushroom sprouts as garnish.
<비교예>Comparative Example
1. 닭국물 제조1. Chicken soup manufacturing
생통닭 5kg을 선별하여 세척한 후, 30리터의 물을 붓고 30분간 센불에서 끓였다. 이후, 국물과 건더기를 분리하고, 건더기는 닭의 살만 발라내어 잘게 찢어 주고, 국물에는 소금, 후추, 새우액젓을 넣어 간을 맞추어 닭국물을 완성하였다. 5 kg of raw chicken was selected and washed, and 30 liters of water was poured and boiled on high heat for 30 minutes. Afterwards, the soup and the flakes were separated, and the flakes were only torn off the flesh of the chicken to be chopped, and the broth was seasoned with salt, pepper, and salted shrimp sauce.
2. 고명 제조2. garnish manufacture
(1) 닭가슴살 고명(1) chicken breast garnish
닭국물에서 분리한 닭살 1kg에 참기름 50g, 깨소금50g, 다진파 50g, 다진마늘 50g 및 간장 30g을 넣고 잘 혼합하여 닭가슴살 고명을 완성하였다. 1kg of chicken meat separated from chicken broth, sesame oil 50g, sesame salt 50g, chopped green onion 50g, minced garlic 50g and soy sauce 30g was mixed well to complete the chicken breast garnish.
(2) 채소고명(2) vegetable garnish
애호박과 표고버섯을 채썰어 기름을 두른 팬에 소금을 약간 넣고 2~3분 동안 볶아서 완성하였다.Slice the zucchini and shiitake mushrooms, add a little salt to an oiled pan and fry for 2 to 3 minutes.
(3) 녹두전고명(3) Mung bean ancestors
녹두 1kg을 선별하여 물에 불린 후, 껍질을 제거한 다음, 물 350g과 혼합하여 믹서에 곱게 간 다음, 다진돼지고기 300g, 다진파 50g, 다진마늘 30g, 다진숙주나물 300g, 다진표고버섯 200g을 넣고 반죽한 후, 기름 두른 팬에 노릇노릇하게 구워서 완성하였다. Select 1kg green beans, soak in water, remove the skin, mix with 350g of water, grind finely in a mixer, add minced pork 300g, minced green onion 50g, minced garlic 30g, minced red bean sprouts 300g, minced shiitake mushroom 200g After kneading, browned in oiled pan and finished.
(4) 달걀지단 고명(4) Egg Zidan Garnish
달걀을 흰자와 노른자를 분리하여 소금으로 간하고 팬에 지단을 부쳐 완성하였다.The eggs were separated from the whites and the yolks, seasoned with salt, and grounded in pans.
3. 온반 제조3. Onban manufacturing
상기 완성된 닭국물을 밥에 붓고, 잘게 찢은 닭살 고명과 달걀지단, 애호박나물 및 포고버섯나물을 고명으로 얹은 후, 마지막에 녹두전 고명을 얹어내어 온반을 완성하였다.The finished chicken broth was poured into rice, topped with shredded chicken meat and egg ground, zucchini and pogo mushrooms as garnish, and finished with mung bean pan garnish at the end.
<실험예>Experimental Example
본 발명의 실시예 및 비교예에서 제조된 온반을 15~70세 남녀 패널 50명을 대상으로 기호도를 측정하였으며, 그 내용은 국물의 감칠맛, 구수한 맛, 지방질의 뜨는 정도(점수가 낮을 수록 지방질이 많음), 개운한 맛(점수가 낮을 수록 느끼한 맛이 높아짐) 및 전체적인 기호도를 5점 척도법으로 측정하였으며, 그 결과를 표 1에 나타내었다.The degree of preference was measured for 50 men and women panel of 15 to 70 years old prepared in the Examples and Comparative Examples of the present invention, the contents of the rich flavor of the soup, the delicious taste, the degree of fat floating (the lower the score Many), the refreshing taste (the lower the score, the higher the taste) and the overall acceptability was measured by the 5-point scale method, the results are shown in Table 1.
기호도 측정결과, 본 발명의 실시예에 의해 제조된 온반이 감칠맛, 개운한 맛, 지방질 정도 및 전체적인 기호도에 있어서 종래의 온반을 제조한 비교예에 비해 기호도가 높은 것으로 나타났다.As a result of palatability measurement, it was shown that the hotplate prepared by the Example of this invention has a high palatability compared with the comparative example which manufactured the conventional hotplate in umami, refreshing taste, fat degree, and overall acceptability.
단 구수한 맛에 있어서는 실시예와 비교예의 차이가 거의 없었다.However, there was almost no difference between an Example and a comparative example in the delicious taste.
Claims (6)
상기 선별 세척된 닭가슴살을 침지액에 1~2시간 동안 침지시키되, 상기 침지액은 닭가슴살 100중량부에 대해 양파 50~150중량부, 무 100~200중량부, 생강 1~5중량부, 마늘 20~40중량부, 파 10~20중량부, 다시마 우린 물 5~15 중량부 및 꿀 1~3중량부를 혼합한 후, 80~100 메쉬로 마쇄하여 여과한 액에 침지하는 제2공정;
상기 제2공정에서 침지시킨 닭가슴살을 동중량의 닭뼈와 함께 솥에 넣고, 닭가슴살 중량의 5~10배의 물을 부어 60~100분간 끓여서 닭국물을 우려 내는 제3공정;
상기 제3공정에서 제조된 닭국물만 분리하여 닭국물에 조미한 후 허브를 넣고 5~10분간 끓이면서 상기 제3공정에서 익힌 닭가슴살을 잘게 찢어 조각내어 조미액이 닭가슴살에 배이도록 닭국물에 넣고 재차 끓이는 제4공정;
상기 제4공정에서 조미액 밴 닭가슴살을 건져내어 고명을 만드는 제5공정; 및
상기 조미국물을 밥에 붓고 고명을 얹어 온반을 완성하는 제6공정을 포함하는 것을 특징으로 하는 웰빙 닭가슴살 온반 제조 방법.
A first step of selecting and washing chicken breasts;
The selective washed chicken breasts are immersed in the immersion liquid for 1 to 2 hours, the immersion liquid is 50 to 150 parts by weight of onion, 100 to 200 parts by weight of radish, 1 to 5 parts by weight of ginger, 20 to 40 parts by weight of garlic, 10 to 20 parts by weight of green onion, kelp, 5 to 15 parts by weight of water and 1 to 3 parts by weight of honey, and then crushed with 80 to 100 mesh and immersed in the filtered liquid;
A third step of boiling chicken broth by putting chicken breast meat immersed in the second process together with a chicken bone of the same weight in a pot, pouring water 5-10 times the weight of the chicken breast and boiling for 60 to 100 minutes;
Only remove the chicken broth prepared in the third step, seasoning the chicken broth, put herbs and boil for 5-10 minutes while tearing the pieces of chicken breast cooked in the third step finely sliced into the chicken broth so that the seasoning liquid is marinated in the chicken breast A fourth step of boiling again;
A fifth step of making the garnish by scooping chicken breast meat seasoned with the fourth step; And
And a sixth step of pouring the crude oil into rice and putting garnish on the plate to complete the hot spring.
상기 고명은 제4공정의 잘게 찢은 닭가슴살에 참기름, 깨소금, 다진파, 다진마늘 및 간장으로 양념한 닭가슴살 고명을 포함하는 것을 특징으로 하는 웰빙 닭가슴살 온반 제조 방법.
The method of claim 1,
Wherein the garnish of the fourth step of the healthy chicken breast meat, characterized in that it comprises chicken breast meat seasoned with sesame oil, sesame salt, chopped green onion, chopped garlic and soy sauce.
Well-being chicken breasts, characterized in that prepared by claim 1 or 5.
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| KR1020170183198A KR102055045B1 (en) | 2017-12-28 | 2017-12-28 | Manufacturing method of well-being hot chicken breast soup with rice |
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| [한그릇 요리] 장국밥 - 평양온반, 네이버 블로그(2013.09.30.), 인터넷: <URL: https://blog.naver.com/ilovezzangv2/90181944221>* |
| 녹두전 만드는 법 - 녹두빈대떡 / 냠냠 건강밥상, 네이버 블로그(2017.09.28.), 인터넷: <URL: https://blog.naver.com/torbangmalim/221106966066>* |
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