KR20080090685A - Manufacture method of pepper-pot soup - Google Patents

Manufacture method of pepper-pot soup Download PDF

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KR20080090685A
KR20080090685A KR1020070033815A KR20070033815A KR20080090685A KR 20080090685 A KR20080090685 A KR 20080090685A KR 1020070033815 A KR1020070033815 A KR 1020070033815A KR 20070033815 A KR20070033815 A KR 20070033815A KR 20080090685 A KR20080090685 A KR 20080090685A
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chicken
pepper
composition
broth
radish
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KR1020070033815A
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Korean (ko)
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KR100891644B1 (en
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정정임
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정정임
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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
    • A23L23/00—Soups; Sauces; Preparation or treatment 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A preparation method of hot-pepper chicken stew is provided to remove the unpleasant taste of red pepper paste and impart functional properties to the stew by adding medicinal herbs to broth. A raw seasoning composition for hot-pepper chicken stew is prepared by the steps of: mixing 750~850cc of soy sauce, 35~45cc of starch syrup, 500~700g of pineapple, 300~500g of apple, 500~650g of leek, 40~60g of ginger, 750~850g of radish, 150~250g of kiwi, 250~350g of orange, and 350~450g of red pepper; heating the mixture, and filtering it through a sieve; and mixing 550~700g of red pepper powder to the filtered mixture. A broth composition for hot-pepper chicken stew is prepared by the steps of: 2000~2800g of medicinal herbs, 750~850g of onion, 800~1200g of leek, 1500~2500g of radish, 350~450g of garlic, 1000~1400g of potato, 900~1100g of chicken feet, 1400~1800g of old chicken, 80~120g of unground pepper, and 180~220cc of glutinous rice flour to water, based on 2L of the water; and heating the mixture. Hot-pepper chicken stew is prepared by using the raw seasoning composition and the broth composition.

Description

기능성 닭 매운탕용 생양념 조성물과 육수 조성물 및 이를 이용한 기능성 닭 매운탕의 제조방법{MANUFACTURE METHOD OF PEPPER-POT SOUP}Raw seasoning composition and broth composition for functional chicken Maeuntang and manufacturing method of functional chicken Maeuntang using the same {MANUFACTURE METHOD OF PEPPER-POT SOUP}

본 발명은 닭을 이용하여 한국인의 기호식품인 매운탕을 제공하되, 인체에 유용한 한약재를 첨가하여 기능성을 추가한 기능성 닭 매운탕용 생양념 조성물과 육수 조성물 및 이를 이용한 기능성 닭 매운탕의 제조방법에 관한 것이다.The present invention provides a Korean favorite food Maeuntang by using chicken, but adds functionality by adding a herbal medicine useful to the human body relates to the raw seasoning composition and broth composition for functional chicken Maeuntang and a method of producing a functional chicken Maeuntang using the same .

일반적으로 닭을 이용한 대표적이 요리는 여름철 보양식으로 애용되는 삼계탕, 술안주로 애용되는 닭도리탕, 춘천지역에서 시작되어 전국에 널리 보급되어 있는 닭갈비등이 있다.In general, typical dishes using chicken include Samgyetang, which is used as a summer food, chicken doritang, which is used as a wine snack, and chicken ribs that are widely spread throughout the country.

여름철 보양식으로 애용되는 삼계탕은 한약재의 맛이 강하고, 그 맛이 밋밋하고 닭고기의 비린 맛이 있어 사계절용으로 널리 애용되지 않고 있으며, 술안주로 애용되는 닭도리탕과 닭갈비는 고추장 맛이 강함으로써 닭도리탕의 경우 그 국물 맛이 개운치 않는 단점이 있다.Samgyetang, which is used as a summer food, has a strong taste of herbal medicine, has a mild taste, and has a fishy taste of chicken. It is not widely used for the four seasons, and chicken doritang and chicken ribs, which are used as wine snacks, have a strong red pepper paste flavor. In case of broth, the taste is not good.

닭고기를 이용하여 한국인의 기호식품인 매운탕을 제공하는데 목적이 있으 며,The aim is to provide Maeun-tang, the Korean favorite food, using chicken.

상기와 같이 닭고기의 요리시 고추장 맛을 제거하여 국물맛이 깔끔하고, 개운하도록 하며, 닭고기의 비린 맛을 제거할 수 있도록 닭 매운탕용 생양념과 육수 조성물을 제공하는데 목적이 있다.As described above, the purpose of the present invention is to provide a raw sauce and broth composition for chicken Maeuntang so that the soup taste is clean and refreshing by removing gochujang flavor when the chicken is cooked.

또한, 육수 제조시 한약제를 첨가함으로써 기능성을 추가하는데 목적이 있다.In addition, the purpose is to add functionality by adding a herbal medicine in the preparation of broth.

상기 목적을 달성하기 위하여 본 발명은,The present invention to achieve the above object,

간장 750~850㏄당, 물엿 35~45㏄, 파인애플 500~700g, 사과 300~500g, 대파 500~650g, 생강 40~60g, 무 750~850g, 키위 150~250g, 오렌지 250~350g, 고추 350~450g을 혼합하여 가열한 후 채에 걸러 획득한 혼합물에 고춧가루 550~700g 혼합하여 조성되는 닭 매운탕 제조용 생양념 조성물을 제공한다.Soy sauce 750 ~ 850㏄, starch syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 ~ 350g, chili 350 It provides a raw spice composition for chicken Maeuntang prepared by mixing ~ 450g and heated and mixed with 550 ~ 700g red pepper powder to the mixture obtained by filtering.

물 2ℓ당, 한약재 2,000~2,800g, 양파 750~850g, 대파 800~1,200g, 무 1,500~2,500g, 마늘 350~450g, 감자 1,000~1,400g, 닭발 900~1,100g, 노계 1,400~1,800g, 통후추 80~120g, 찹쌀가루 180~220㏄를 혼합하여 가열함으로써 획득되는 닭 매운탕 제조용 육수 조성물을 제공한다.Per 2 liters of water, Chinese herbal medicine 2,000 ~ 2,800g, onion 750 ~ 850g, green onion 800 ~ 1,200g, radish 1,500 ~ 2,500g, garlic 350 ~ 450g, potato 1,000 ~ 1,400g, chicken feet 900 ~ 1,100g, nodal 1,400 ~ 1,800g, It provides a broth composition for the manufacture of chicken Maeuntang obtained by mixing the whole pepper 80 ~ 120g, glutinous rice flour 180 ~ 220㏄.

상기 한약재는 가시오가피, 엄나무, 대추, 황기, 영지, 감초, 당귀, 인삼, 녹각 및 산수유로 구성되는 그룹 중에서 1종 또는 2종 이상으로 혼합되어 이루어지는 것으로, 바람직하게는 물 2ℓ당 가시오가피 1,000g, 엄나무 300g, 대추 500g, 황기 200g, 영지 200g, 감초 50g, 당귀 100g, 인삼 100g, 녹각 100g, 산수유 100g 으로 이루어진다.The medicinal herb is composed of one or two or more from the group consisting of thorn oak bark, oak tree, jujube, Astragalus, ganoderma lucidum, licorice, ginseng, greenery and cornus oil, preferably 1,000 g of oak bark per 2 liters of water, oak tree It consists of 300g, jujube 500g, Astragalus 200g, Ganoderma 200g, Licorice 50g, Angelica 100g, Ginseng 100g, Green rust 100g, Cornus 100g.

기능성 닭 매운탕은, 상기 간장 750~850㏄, 물엿 35~45㏄, 파인애플 500~700g, 사과 300~500g, 대파 500~650g, 생강 40~60g, 무 750~850g, 키위 150~250g, 오렌지 250~350g, 고추 350~450g을 혼합하여 가열한 후 채에 걸러 획득한 혼합물에 고춧가루 550~700g 혼합하여 조성된 생양념과,Functional chicken Maeuntang, soy sauce 750 ~ 850㏄, starch syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 Raw spice prepared by mixing ~ 350g, red pepper 350 ~ 450g and heating it, and then 550 ~ 700g of red pepper powder

물 2ℓ, 가시오가피, 엄나무, 대추, 황기, 영지, 감초, 당귀, 인삼, 녹각, 산수유로 구성되는 그룹 중에서 1종 또는 2종 이상이 혼합되어 이루어진 한약재 2,000~2,800g, 양파 800g, 대파 1000g, 무 2,000g, 마늘 400g, 감자 1,200g, 닭발 1,000g, 노계 1,600g, 통후추 100g, 찹쌀가루 200㏄를 혼합하여 가열함으로써 획득되는 육수를 이용하여 제조된다.Herbal medicine 2,000 ~ 2,800g, onion 800g, green onion 1000g, radish made up of 1 or 2 or more of the group consisting of 2ℓ of water, thorny goose, oak, jujube, Astragalus, ganoderma lucidum, licorice, Angelica, ginseng, greenery, cornus 2,000 g, 400 g garlic, 1,200 g potatoes, 1,000 g chicken feet, 1,600 g of the base, 100 g whole pepper, 100 g of glutinous rice flour is prepared using a broth obtained by mixing and heating.

상기 한약재는 가시오가피 1,000g, 엄나무 300g, 대추 500g, 황기 200g, 영지 200g, 감초 50g, 당귀 100g, 인삼 100g, 녹각 100g, 산수유 100g로 이루어지는 것이 바람직하다.The medicinal herb is preferably made of 1,000 g of thorn oak bark, 300 g of jujube tree, 500 g of jujube, 200 g of Ganoderma lucidum, 200 g of lichen, licorice 50 g, Angelica 100 g, 100 ginseng, 100 g greenery, 100 g of cornus milk.

이하, 본 발명의 실시예를 통하여 상세하게 설명한다.Hereinafter, the embodiment of the present invention will be described in detail.

실시예Example

[생양념 제조법][Seasoning recipe]

용기에 간장 800㏄을 넣고 물엿 40㏄, 손질된 파인애플 600g, 사과 400g, 대파 600g, 생강 50g, 무 800g, 키위 200g, 오렌지 300g, 청고추 200g, 홍고추 200g 을 첨가하여 과일 및 야채가 물러질 때까지 가열하여 삶는다.In a container, add 800 간 of soy sauce, 40 물 of starch syrup, 600 g of pineapple, 400 g of apple, leek 600 g, 50 g of ginger, 800 g of radish, 200 g of kiwi, 300 g of orange, 200 g of red pepper, and 200 g of red pepper Boil until heated.

상기 과일과 채소가 충분히 삶아지면 냉각시켜 고운 채를 이용하여 과일과 야채를 걸러 혼합물을 획득하고, 획득된 혼합물에 고춧가루 600g을 첨가하면 닭 매운탕 제조용 생양념이 조성된다.When the fruits and vegetables are sufficiently boiled, the mixture is cooled to obtain a mixture by filtering the fruits and vegetables, and 600 g of red pepper powder is added to the obtained mixture to prepare a raw sauce for the preparation of chicken Maeuntang.

상기 간장은 진간장을 사용하는 것이 바람직하며, 고추는 청양고추를 사용하는 것이 바람직하다.The soy sauce is preferably to use the soy sauce, the pepper is preferably used Cheongyang pepper.

상기와 같은 방법으로 제조되는 생양념은 고추장을 사용하지 않음으로써 닭 매운탕 제조시 고추장으로 인한 텁텁함을 없애 국물맛을 깔끔케 하고, 개운하게 한다.Raw seasoning prepared by the method as described above does not use red pepper paste to remove the rust caused by the red pepper paste during the manufacture of chicken Maeuntang to clean and refresh the broth taste.

[육수 제조법][Bowling recipe]

물 2ℓ가 담겨있는 용기에 잘 손질된 가시오가피 1,000g, 엄나무 300g, 대추 500g, 황기 200g, 영지 200g, 감초 50g, 당귀 100g, 인삼 100g, 녹각 100g, 산수유 100g, 양파 800g, 대파 1000g, 무 2,000g, 마늘 400g, 감자 1,200g, 닭발 1,000g, 노계 1,600g, 통후추 100g, 찹쌀가루 200㏄를 첨가하여 약 1시간 동안 강한 불에서 끓인 후 다시 약한 불에서 1시간 동안 가열하여 닭 매운탕 제조용 육수를 획득한다.1000g of thorny oaks, 300g of oak, jujube 500g, 200g of Astragalus, ganoderma lucidum 200g, licorice 50g, Angelica 100g, ginseng 100g, green rust 100g, cornus 100g, onion 800g, green onion 1000g, radish 2,000g Add 400g of garlic, 1,200g of potato, 1,000g of chicken foot, 1,600g of whole chicken, 100g of whole peppercorn, 200g of glutinous rice flour, boil it on strong fire for about 1 hour, and then heat it on low heat for 1 hour to obtain broth for chicken spicy soup. do.

상기와 같은 방법으로 획득된 육수는 한약성분이 함유되어 닭 매운탕 제조시 기능성을 추가할 수 있는 것이다. The broth obtained by the method as described above may be added to the functionality during the preparation of chicken Maeuntang contains herbal medicine ingredients.

[기능성 닭 매운탕의 제조법][Manufacturing Method of Functional Chicken Maeuntang]

핏물을 제거하고, 3~5㎝의 크기로 절단된 닭고기 1,200g을 끓는 물에서 살짝 대친다.(90~100℃의 끓는 물에서 3~5분 동안 가열한다.)Remove the blood and gently treat 1,200 g of chicken cut to 3 to 5 cm in boiling water (heat in boiling water at 90 to 100 ° C for 3 to 5 minutes).

상기 닭고기를 물에서 건져내어 꽃 소금 10g, 후추 2g, 다진 생강 10g을 첨가하여 30분 동안 숙성시킨다.The chicken is taken out of water and aged for 30 minutes by adding 10 g of flower salt, 2 g of pepper, and 10 g of chopped ginger.

상기 꽃 소금은 천일염으로 맛소금보다 굵은 것을 의미한다.The flower salt is a natural salt means thicker than the taste salt.

상기 1차 숙성된 닭고기를 다시 본 발명의 생양념으로 버무려 30분 동안 숙성시킨다.The first aged chicken is mixed with the raw seasoning of the present invention and aged for 30 minutes.

상기 2차 숙성된 닭고기를 용기에 넣고, 상기 용기에 본 발명의 육수를 넣고 가열하면 한방 매운탕 요리가 완성된다.The secondary aged chicken is placed in a container, and when the broth of the present invention is put into the container, heating is completed.

상기 2차 숙성된 닭고기와 육수가 담겨 있는 용기 안에 감자와 대파, 당근, 양파, 냉이 , 깻잎, 다진 마늘, 고추 등을 더 첨가할 수 있으며, 떡과, 당면을 첨가하여 시식할 수도 있다.Potatoes and leeks, carrots, onions, wasabi, sesame leaves, chopped garlic, red pepper, and the like may be further added to the container containing the second matured chicken and broth, and may be tasted by adding rice cake and vermicelli.

[관능검사][Sensory test]

실시예의 방법으로 만들어진 생양념과, 육수를 이용해서 만들어진 기능성 닭 매운탕을 관능검사요원 30인이 시식한 결과 종래의 매운탕 또는 닭도리탕에 비하여 고추장 맛이 없어 그 국물맛이 개운하고, 닭고기의 비린 맛이 없다는 평을 들었다.As a result of 30 sensory test personnel tasting raw seasoning made by the method of the embodiment and functional chicken made with broth, the soup tastes refreshed and does not have the taste of red pepper paste compared to conventional Maeuntang or Chicken Doritang. I heard that there is no.

본 발명의 생양념과, 육수를 이용하여 닭 매운탕을 끊이는 경우, 관능검사에서와 같이 국물 맛이 개운하고, 닭고기의 비린 맛을 제거할 수 있어 전체적으로 맛이 좋은 효과가 있다.When the chicken spicy soup is cut off by using the raw seasoning of the present invention and broth, the broth tastes refreshed as in the sensory test, and the fishy taste of the chicken can be removed, so that the overall taste is good.

또한, 육수 제조시 한약재가 첨가됨으로써 닭 매운탕에 기능성을 추가하였다.In addition, herbal medicine was added during the preparation of broth to add functionality to the chicken Maeuntang.

Claims (4)

매운탕 제조용 양념 조성물에 있어서,In the seasoning composition for manufacturing Maeuntang, 간장 750~850㏄당, 물엿 35~45㏄, 파인애플 500~700g, 사과 300~500g, 대파 500~650g, 생강 40~60g, 무 750~850g, 키위 150~250g, 오렌지 250~350g, 고추 350~450g을 혼합하여 가열한 후 채에 걸러 획득한 혼합물에 고춧가루 550~700g 혼합하여 조성되는 것을 특징으로 하는 닭 매운탕 제조용 생양념 조성물.Soy sauce 750 ~ 850㏄, starch syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 ~ 350g, chili 350 Raw spice composition for chicken spicy tang, characterized in that the composition is mixed by heating 550 ~ 700g red pepper powder to the mixture obtained by filtering ~ 450g after heating. 매운탕 제조용 육수 조성물에 있어서,In the broth composition for the manufacture of Maeuntang, 물 2ℓ당, 한약재 2,000~2,800g, 양파 750~850g, 대파 800~1,200g, 무 1,500~2,500g, 마늘 350~450g, 감자 1,000~1,400g, 닭발 900~1,100g, 노계 1,400~1,800g, 통후추 80~120g, 찹쌀가루 180~220㏄를 혼합하여 가열함으로써 획득되는 것을 특징으로 하는 닭 매운탕 제조용 육수 조성물.Per 2 liters of water, Chinese herbal medicine 2,000 ~ 2,800g, onion 750 ~ 850g, green onion 800 ~ 1,200g, radish 1,500 ~ 2,500g, garlic 350 ~ 450g, potato 1,000 ~ 1,400g, chicken feet 900 ~ 1,100g, nodal 1,400 ~ 1,800g, Chicken pepper soup 80-120g, glutinous rice flour 180-220㏄ by mixing the heating is obtained by broiled chicken spicy soup composition. 제 2항에 있어서,The method of claim 2, 상기 한약재는 가시오가피, 엄나무, 대추, 황기, 영지, 감초, 당귀, 인삼, 녹각 및 산수유로 구성된 그룹 중에서 1종 또는 2종 이상이 혼합되어 이루어지는 것을 특징으로 하는 닭 매운탕 제조용 육수 조성물.The herbal medicine is a broiled broth composition for producing chicken mauntang, characterized in that the mixture of one or two or more from the group consisting of thorn oak, oak, jujube, Astragalus, Ganoderma lucidum, licorice, ginseng, green and corn. 닭 매운탕의 제조방법에 있어서,In the manufacturing method of chicken hot tang, 간장 750~850㏄, 물엿 35~45㏄, 파인애플 500~700g, 사과 300~500g, 대파 500~650g, 생강 40~60g, 무 750~850g, 키위 150~250g, 오렌지 250~350g, 고추 350~450g을 혼합하여 가열한 후 채에 걸러 획득한 혼합물에 고춧가루 550~700g 혼합하여 조성된 생양념과,Soy sauce 750 ~ 850㏄, syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 ~ 350g, chili 350 ~ Raw seasoning prepared by mixing 450 g of the mixture and heating it, and then mixing 550-700 g of red pepper powder to the obtained mixture. 물 2ℓ, 가시오가피, 엄나무, 대추, 황기, 영지, 감초, 당귀, 인삼, 녹각, 산수유로 구성되는 그룹 중에서 1종 또는 2종 이상이 혼합되어 이루어진 한약재 2,000~2,800g, 양파 750~850g, 대파 800~1,200g, 무 1,500~2,500g, 마늘 350~450g, 감자 1,000~1,400g, 닭발 900~1,100g, 노계 1,400~1,800g, 통후추 80~120g, 찹쌀가루 180~220㏄ 혼합하여 가열함으로써 획득되는 육수를 이용하여 제조되는 것을 특징으로 하는 기능성 닭 매운탕의 제조방법.Herbal medicine 2,000 ~ 2,800g, onion 750 ~ 850g, onion 750g made up of 1 or 2 or more of the group consisting of 2ℓ of water, prickly pear, oak, jujube, Astragalus, ganoderma lucidum, licorice, Angelica, ginseng, green rust, and cornus ~ 1,200g, Radish 1,500 ~ 2,500g, Garlic 350 ~ 450g, Potato 1,000 ~ 1,400g, Chicken Feet 900 ~ 1,100g, Nogae 1,400 ~ 1,800g, Whole Pepper Pepper 80 ~ 120g, Glutinous Rice Flour 180 ~ 220㏄ Method for producing a functional chicken Maeuntang, characterized in that using the broth.
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KR101300745B1 (en) * 2011-07-12 2013-08-28 강원대학교산학협력단 Producing method of sauce for dakgalbi using the extract of chicken bone
KR20180027322A (en) * 2017-04-17 2018-03-14 이민자 Manufacturing Method of pot cover Chicken cuisine
KR20200062558A (en) 2018-11-27 2020-06-04 박근원 Dak-dori-tang and method of manufacturing the same
KR20220064146A (en) * 2020-11-11 2022-05-18 박상근 Method for producing chicken rice noodles and chicken rice noodles produced by the same method
KR102421438B1 (en) * 2022-03-10 2022-07-15 주식회사 정동에프앤비 Manufacturing method of the boiled soy sauce

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KR100581690B1 (en) * 2003-04-01 2006-06-08 윤달헌 A chicken soup and manufacturing method of the chicken soup
KR100675966B1 (en) * 2005-05-04 2007-01-30 주식회사 햇살 Chicken spice included vegetables and fruits

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101300745B1 (en) * 2011-07-12 2013-08-28 강원대학교산학협력단 Producing method of sauce for dakgalbi using the extract of chicken bone
KR20180027322A (en) * 2017-04-17 2018-03-14 이민자 Manufacturing Method of pot cover Chicken cuisine
KR101866895B1 (en) * 2017-04-17 2018-07-19 이민자 Manufacturing Method of pot cover Chicken cuisine
KR20200062558A (en) 2018-11-27 2020-06-04 박근원 Dak-dori-tang and method of manufacturing the same
KR20220064146A (en) * 2020-11-11 2022-05-18 박상근 Method for producing chicken rice noodles and chicken rice noodles produced by the same method
KR102421438B1 (en) * 2022-03-10 2022-07-15 주식회사 정동에프앤비 Manufacturing method of the boiled soy sauce

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