KR20090128586A - Novel mothod of making a hot steamed chicken - Google Patents
Novel mothod of making a hot steamed chicken Download PDFInfo
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- KR20090128586A KR20090128586A KR1020080054406A KR20080054406A KR20090128586A KR 20090128586 A KR20090128586 A KR 20090128586A KR 1020080054406 A KR1020080054406 A KR 1020080054406A KR 20080054406 A KR20080054406 A KR 20080054406A KR 20090128586 A KR20090128586 A KR 20090128586A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 59
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 10
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 241000234282 Allium Species 0.000 claims abstract description 8
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 235000012015 potatoes Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
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- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
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- 235000000832 Ayote Nutrition 0.000 claims abstract description 4
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 4
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000020357 syrup Nutrition 0.000 claims abstract description 4
- 239000006188 syrup Substances 0.000 claims abstract description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
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- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 241000219122 Cucurbita Species 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 3
- 235000019654 spicy taste Nutrition 0.000 abstract description 3
- 240000006108 Allium ampeloprasum Species 0.000 abstract description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 4
- 235000013547 stew Nutrition 0.000 abstract 3
- 235000012149 noodles Nutrition 0.000 abstract 2
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- 240000006499 Flammulina velutipes Species 0.000 abstract 1
- 235000016640 Flammulina velutipes Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 10
- 235000011194 food seasoning agent Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 7
- 239000002075 main ingredient Substances 0.000 description 5
- 235000011888 snacks Nutrition 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 3
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- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
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- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
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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
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/30—Artificial sweetening agents
- A23L27/33—Artificial sweetening agents containing sugars or derivatives
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
Description
본 발명은 닭고기를 주재료로 하는 닭요리 제조방법에 관한 것으로,끊는 물에 닭을 데쳐내기 때문에 닭 고유의 비린내를 없애주며,닭에 어울리는 갖은 야채와 매콤한 양념장으로 맛을 내어 어른들의 술안주나 한끼 식사로 먹을 수 있도록 하는 것이다.The present invention relates to a chicken cooking method using chicken as a main ingredient, because it boils the chicken in the water to cut off the fishy unique smell of the chicken, seasoned with a variety of vegetables and spicy sauce that goes well with the chicken, sake snacks or meals of adults It is to be eaten as.
닭고기를 주재료로 하여 만들어지는 요리는 매우 다양하게 개발되고 있으며,그 중에서도 대중들에게 많이 알려진 닭갈비와 닭 도리 탕.찜 닭 등의 대표적이라 할 수 있으나 ,닭갈비는 국물이 없는 상태에서 요리하기 때문에 요리하는 시간이 많이 소비된다는 점이다. 닭 도리 탕은 닭과 감자만이 주재료이기 때문에 닭과 감자가 어우러진 맛을 음미할 수 있을 분 이상의 맛은 기대할 수가 없고 ,닭 껍질에 기름기와 비린내가 배어 나와 미관상 좋지 않을뿐더러 맛에서도 역시 느끼하다는 단점이 있다. Dishes made mainly from chicken have been developed in various ways. Among them, chicken ribs, chicken tori-tang, and steamed chicken are well known to the public, but chicken ribs are cooked without soup. This is because it takes a lot of time to cook. Chicken Dori-tang is the only ingredient of chicken and potato, so you can't expect more than the taste of chicken and potato, and it doesn't look good because of the greasy and fishy smell of chicken skin. have.
닭 도리 탕은 닭 매운 찜이라고도 하며 남녀노소 누구나 즐기는 음식이지만 닭 고유의 비린내 때문에 못 먹는 사람도 있다. 또한 닭 도리 탕에 첨가되는 각종 야채가 제대로 익지 않을 경우 제 맛을 내지 못하는 문제점이 있다.Chicken Dori-tang is also known as spicy steamed chicken and is enjoyed by all ages, but some people can't eat because of its unique fishy smell. In addition, there is a problem that does not give a taste when the various vegetables added to the chicken Dori-tang is not properly cooked.
따라서,본 발명에서는 닭을 삶아내고 육수에 닭고기를 반쯤 익힐 때 미리 준배 해 논 재료들을 넣고 양념장으로 간을 하며 약 한 불로 푹 익히기 때문에 닭 고유의 비린내와 기름기가 완전히 제거되기 때문에 닭 비린내를 싫어하는 사람은 물론 어른들의 술안주나 아이들 간식 때론 한끼 식사로 제격이다.Therefore, in the present invention, when boiled chicken and cooked chicken half in broth, put the ingredients pre-pared in advance, season with a seasoning sauce, and cooked on low heat, so the fishy and oily of chicken is completely removed, so people who do not like chicken fishy Of course, adults' snacks and children's snacks are perfect for meals.
본 발명은 닭고기를 주재료로 하되 여러 가지 재료들(감자,고구마,호박,당근 등)을 추가하여 독특한 맛을 낼 수 있도록 하는 것이며,각 야채들과 더불어 단백한 닭고기와 매콤한 양념장으로 맛을 내기 때문에 어른들의 술안주나 아이들에게 식사대용으로도 제격이다.The present invention is to make chicken as a main ingredient to add a variety of ingredients (potatoes, sweet potatoes, pumpkins, carrots, etc.) to give a unique taste, because each of the vegetables with protein and spicy seasoning seasoning It is also suitable as a snack for adults and meals for children.
본 발명은 닭고기를 주재료로 하되 다양한 야채들과 매콤한 양념장을 추가하여 단백하고 매콤한 맛을 낼 수 있도록 하는 것으로 ,취향에 따라서는 남은 국물에 사리를 얹어 먹거나 밥을 비벼먹고 ,볶아먹어도 깔끔한 맛 그대로 느낄 수 있다 .The present invention is to use chicken as a main ingredient to add a variety of vegetables and spicy seasoning so that it can have a protein and spicy taste, depending on the taste of the soup left over to eat or rub the rice, stir-fried, you feel the taste as it is clean Can be.
그러므로,본 발명에서는 기름기가 적은 상태로 닭 도리 탕의 담백하고 매콤한 맛을 느낄 수 있으며,밥을 비벼 먹거나 볶아 먹어도 깔끔한 맛을 그대로 느낄 수 있도록 해결하고자 한다 .Therefore, the present invention can feel the light and spicy taste of chicken doritang in a greasy state, and to solve so that you can feel the clean taste as it is eaten or stir-fried rice.
닭고기를 적당한 크기로 절단한 후 3~5cm로 칼집을 내주고 칼집을 낸 닭을 끊는 물에 5~7분 정도 끊이면서, 닭뼈 육수와 물 1:1 비율로 닭이 완전히 잠길 정도로 부어 가스렌즈의 중 불에서 천천히 익히면서 ,감자,고구마,호박,당근 등 을1~2cm 가량으로 자르고 닭고기가 하얗게 되며 거의 익었다고 볼 수 있는데 이때 양념장(고추장 200g,고춧가루 2~3 숟가락,참기름 1큰술,설탕 300g,물엿 2큰술,깨소금 2큰술,파1 작은 술,다진 마늘 2큰술)를 함께 넣고 중 불에서 20분 정도 졸이다가 작은 불에서 국물이 반쯤 잠길 때까지 졸여준다.취향에 따라서는 떡꾹떡,라면 사리,당면사리,깻잎,팽이버섯 등 다양한 야채들과 사리, 고기를 다 먹은 후 남은 국물에 말아먹어도 깔끔하고 매콤한 맛을 느낄 수 있는 방법을 그 주된 과제해결의 수단으로 삼는다.After cutting the chicken to a suitable size, cut it out with 3 ~ 5cm and cut the cut chicken for 5 ~ 7 minutes in water, and pour enough to completely immerse the chicken in the ratio of chicken bone broth and water 1: 1. Slowly cooked on fire, and cut potatoes, sweet potatoes, pumpkins, carrots, etc. into 1-2cm, and the chicken becomes white and almost cooked.At this time, seasoning sauce (200g of red pepper paste, 2-3 spoons of red pepper powder, 1 tablespoon of sesame oil, 300g of sugar, starch syrup) 2 tablespoons, 2 tablespoons of sesame salt, 1 teaspoon green onion, 2 tablespoons chopped garlic) and simmer for 20 minutes on medium heat and boil until the broth is half immersed in a small fire. A variety of vegetables such as vermicelli, sesame leaves, and mushrooms, as well as saree and meat, can be eaten in the remaining broth and taste clean and spicy.
상술한 바와 같은 본 발명은 닭고기를 주재료로 하는 닭요리에 관한 것으로서 ,손질된 닭고기를 끊는 물에 한번 데쳐낸 후 닭고기와 갖은 양념과 야채들로 맛을 내기 때문에, 비린내와 설익은 야채가 없이 담백하고 얼큰한 닭 도리 탕을 제조할 수 있으므로 닭요리를 싫어하는 사람들도 부담 없이 즐길 수 있는 것이 특징이다.The present invention as described above relates to chicken cuisine, the main ingredient of chicken, because once boiled in the water to cut the manicured chicken seasoned with chicken and various seasonings and vegetables, without fishy and unripe vegetables It is possible to produce chicken spicy Dori-tang, so people who don't like chicken can enjoy it.
본 발명은 닭고기를 주재료로 하고 다양한 야채와 매콤한 양념장으로 조리하며,닭을 끊는 물에 한번 데쳐냈기 때문에 기름이 적게 뜨며 닭 고유의 비린내가 제거되는 닭 도리 탕의 제조방법에 관한 것으로,닭고기와 다양한 야채 들를 먹으면서 남은 국물엔 취향에 따라 사리나 밥을 비벼,볶아먹을 수 있기 때문에 술안주는 물론 한끼의 식사로도 제격이다.The present invention relates to a method of manufacturing chicken torii tang in which chicken is used as a main ingredient, cooked with various vegetables and spicy seasoning sauce, and once the chicken is boiled in the water, the oil is low and the fishy smell is removed. As you eat vegetables, you can mix and fry saori or rice according to your taste.
이와 같은 본 발명의 제조하기 위해서는 준비되는 재료는 닭 1마리 감자 2개,고구마 1개, 양파 1개, 대파 1개,당근 반 토막,양념장으로는 (고추장 200g,고춧가루 2~3큰술,참기름 한 큰술,설탕 300g,물엿 2큰술,깨소금 2큰술,파1 작은 술,다진 마늘 2큰술,굵은 소금 작은 술 ) 닭 뼈 육수와 물 1:1 비율이다.Ingredients prepared for the preparation of the present invention is chicken 1 potato 2 potatoes, 1 sweet potato, onion 1, leek 1, carrot half chopped, seasoning with (red pepper paste 200g, red pepper powder 2-3 tablespoons, sesame oil Tablespoon, sugar 300g, 2 tablespoons starch syrup, sesame salt 2 tablespoons, green tea 1 teaspoon, minced garlic 2 tablespoons, coarse salt teaspoon) chicken bone broth and water 1: 1 ratio.
여기서 양념 장를 구성하는 재료들은 상기된 분량에 맞게 준비를 하고 닭고기는 끊는 물에 살짝 익혀내면 닭 껍질 중에 더러운 부분을 버리고 깨끗하고 윤기있는 닭을 깨끗히 씻은 후 적당한 크기로 칼집을 내고,각종 야채는 반드시 깨끗한 물로 씻어 고구마,감자,당근,호박,양파,대파 등을 1-2cm가량으로 썰어놓고 ,마늘과 파는 다져서 양념장에도 첨가한다.Here, the ingredients that make up the sauce are prepared according to the above-mentioned amounts, and when the chicken is cooked slightly in the water, discard the dirty parts of the chicken skin, wash the clean and shiny chicken cleanly, and cut them into the appropriate size. Wash with clean water and slice sweet potatoes, potatoes, carrots, zucchini, onions, green onions into 1-2cm pieces, and add garlic and green onions to the sauce.
위와 같이 준비한 재료들을 볶음용 프라이팬에 닭고기와 준비한 육수와 물1:1비율로 배합한 뒤 닭고기가 잠길 정도에서 중간불로 졸여준다,닭고기가 반쯤 익었을때 준비한 재료들과 양념장으로 넣고 끓여준다.천천히 익어가면 약한 불에서 10분정도 끓으면 불을 끄고 먹으면 된다. 닭고기와 야채들을 다 먹고 난 후 취향에 따라 라면사리나 당면사리를 넣고 비벼먹어도 매콤하고 달콤한 국물에 더욱 맛을 느낄 수 있는 장점이 있다.Combine the ingredients prepared above in a frying pan with chicken, prepared broth and water in a ratio of 1: 1, and boil them over medium heat until the chicken is submerged.Put the ingredients in the sauce and seasoning when the chicken is half cooked and boil slowly. If you boil it on low heat for 10 minutes, you can turn it off and eat it. After eating all the chicken and vegetables, you can taste the spicy and sweet soup even if you mix it with ramen or vermicelli according to your taste.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431309A (en) * | 2013-07-22 | 2013-12-11 | 黄媛 | Method for steaming rice dumplings without touching with water by using high temperature and high pressure |
| CN103734850A (en) * | 2013-12-30 | 2014-04-23 | 林雪桃 | Beverage and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431309A (en) * | 2013-07-22 | 2013-12-11 | 黄媛 | Method for steaming rice dumplings without touching with water by using high temperature and high pressure |
| CN103734850A (en) * | 2013-12-30 | 2014-04-23 | 林雪桃 | Beverage and preparation method thereof |
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