KR20160141934A - Method of manufacturing the turmeric herbal samgyetang - Google Patents
Method of manufacturing the turmeric herbal samgyetang Download PDFInfo
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- KR20160141934A KR20160141934A KR1020150077550A KR20150077550A KR20160141934A KR 20160141934 A KR20160141934 A KR 20160141934A KR 1020150077550 A KR1020150077550 A KR 1020150077550A KR 20150077550 A KR20150077550 A KR 20150077550A KR 20160141934 A KR20160141934 A KR 20160141934A
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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Abstract
More particularly, the present invention relates to a method for preparing chicken soup, which comprises a pretreatment step of removing blood of chicken bone, a step of preparing chicken wort by adding and heating chicken bone, Removing the foreign matter by filtering the chicken meat broth through the net, adding the ginseng, garlic, chestnut, mung glutinous rice, chestnut and chicken to the chicken broth having the foreign body removed and heating the broth, heating the chicken broth to the pot, And then heating the mixture after the addition of turmeric to produce a gangbang herbal samgyetang.
In addition, the Ganghwang Herbal Samgyetang produced according to the present invention contains a curcumin component of turmeric to lower the cholesterol level and blood pressure, so that consumers who have difficulty in taking Samgyetang can take Samgyetang.
Also, unlike conventional Samgyetang, there is a lot of fat between the muscle and the skin, so it has a good texture and not only high calorie but also rich essential amino acids.
Description
More particularly, the present invention relates to a method for preparing chicken soup, which comprises a pretreatment step for removing blood of chicken bone, a step of heating chicken bone, water and herbal medicines from which the blood is removed to produce chicken broth, Adding garlic, chestnut, mung bean, glutinous rice, chestnut, and chickens to the chicken broth having the foreign substance removed and heating the broth, and adding the heated chicken broth to a pot, adding chicken and turmeric And then heating the mixture to prepare a hot pepper herbicide samgyetang.
Samgyetang is a soup made by putting ginseng in a chicken. It is also called a ginseng soup.
Turmeric is a perennial plant belonging to the ginger family. It is mainly cultivated in tropical and subtropical areas, mainly in India, and its stem and roots are used for edible or medicinal purposes. It is cultivated in India, China, Southeast Asia and so on. Korea is cultivated in Jeonnam Jeondo, Chonnam Hainan, Jeonbuk Buan, Gyeonggi Siheung, Chungnam Cheongyang and so on.
In addition, turmeric roots are used as medicinal herbs, and have a spicy and bitter taste, and are effective in pain relief and menstrual irregularities. In India, it is used as a medicine for bruises and sprains, and also as a spice for curry powder.
Curcumin contains curcumin and is a yellow spice of polyphenol extracted from the roots of Curcuma linga Linn (Zingiberaceae), a plant belonging to the ginger family of the Dong-in Province. It contains turmeric curcuminoids ) Has antitumor, antioxidant, anti-amyloid and anti-inflammatory action, inhibits DNA damage and lipid peroxidation by oxidation and acts as a free radical scavenger.
Korean Patent Registration No. 10-0371778 (Herbang Samgyetang) is a method of preparing soup stock by boiling for 8 hours by adding seasonings such as octopus, fennel, hwanggi, and red pepper, onion, garlic, ginger, , The broth is filled with ginseng, ginger, garlic, jujube and so-called glutinous rice in the stomach, and the raw chicken broth which is tightly bundled and various herbal medicines prepared for use are put in a second heating step for boiling for about 2 hours, And a third heating step in which a soup seasoned with a suitable amount of water, such as rice wine, mackerel, liver, garlic, pepper powder, perilla powder and sake, is boiled for about 40 minutes, Consumers who have all the herbal medicines and strong oriental herbal medicines, consumers who have a sense of resistance to the unique herbal medicines have difficulty in ingesting Samgyetang which contains the herbal ingredients. The.
In addition, Korean Patent Publication No. 10-1331352 (Korean traditional mungbean samgyetang and its preparation method) is a method for preparing chicken broth by boiling chicken broth and chicken bone in water, preparing broth water, removing hair and internal organs, The present invention also relates to a method for producing the herbal material, which comprises the step of aging the meat in a state of being dipped or immersed, a step of aging the chicken meat and aging the chicken meat, And it is regrettable that the flavor of herbal ingredients is not abundant.
In order to solve the above-mentioned problems, the present invention provides a method for preparing chicken soup, comprising the steps of removing the blood of chicken bones and mixing them with various herbal ingredients to prepare chicken soup, and adding caustic soda to the prepared chicken soup, Cholesterol levels and blood pressure are reduced to allow consumers who have diseases such as blood pressure or diabetes to take Samgyetang.
In order to accomplish the above object, the present invention provides a method of treating chicken bone, which comprises the steps of pretreating chicken bone by immersing the chicken bone in water to remove the blood (step 1), adding the chicken bone and water from which the blood is removed to a heating container, 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaf, 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of ginger are added to 100 parts by weight of water (Step 3) of removing the foreign matter from the chicken meat broth by removing the foreign matter from the chicken meat broth, and adding 100 parts by weight of the chicken broth having the removed foreign body to the chicken meat broth A first heating step (step 4) in which ginseng, garlic, jujube, mung bean, glutinous rice, chestnut and chickens are added and heated at a temperature of 95 to 120 ° C for 50 to 70 minutes, and 100 parts by weight of the prepared chicken broth 0.1 to 0.5 parts by weight of the cooked chicken and 0.5 to 5 parts by weight of sulfur dioxide In the amount of parts and is characterized in that comprises from 20 to 50 bun second heating step (fifth step) of heating produced by the turmeric shot Samgyetang for.
Further, in the second step, 1 to 5 parts by weight of one or more of leaves or stalks of Hwigulak tree which is dried for 1 to 10 days and crushed to a length of 1 to 15 cm is further added .
In the fourth step, one or two or more of the leaves or stems of the Hwigae-japonica tree, which has been dried for 1 to 10 days and has been shredded to a length of 1 to 15 cm, is dried at 50 to 80 And 1 to 10 parts by weight of a yellowing oil liquor prepared by mixing and heating the mixture.
In addition, Hanbang Samgyetang has a pretreatment step (Step 1) of immersing the chicken bone in water for 90 to 150 minutes to remove the blood, and the chicken bone and water from which the blood is removed are heated at a ratio of 0.9 to 1.5: 0.9 to 1.5 (2 nd step) of adding water to the vessel, and adding 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 5 to 10 parts by weight of cinnamon, 1 to 5 parts by weight of cinnamon, and 1 to 5 parts by weight of cinnamon are put into a heating container filled with the seawater and the herbal medicine at a temperature of 95 to 120 ° C., (Step 5) of removing the foreign substances by filtering the produced broth through the net, and adding 100 parts by weight of the foreign material to the broth, 4 to 15 parts by weight, garlic 4 to 10 parts by weight, jujube 1 to 5 parts by weight, mung bean 3 to 8 (Step 6) of heating chicken legs at a temperature of 95 to 120 ° C for 50 to 70 minutes by adding 3 to 8 parts by weight of glutinous rice, 1 to 8 parts by weight of glutinous rice, 1 to 8 parts by weight of chestnut, and 70 to 80 parts by weight of chicken legs, 0.1 to 0.5 parts by weight of the cooked chicken legs and 0.5 to 5 parts by weight of Cheongyang red pepper are added to 100 parts by weight of the prepared broth and heated for 20 to 50 minutes (Step 7).
(1 st stage) in which chicken bones are immersed in water to remove blood, and the chicken bone and water from which the bodily fluids have been removed are introduced into a heating vessel, and 100 parts by weight of the above- 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaf, 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of ginger are added and heated to prepare chicken broth (Step 3) of removing foreign matter by removing the foreign substances by filtering the prepared chicken broth through a net, and adding 100 parts by weight of the foreign matter to the chicken broth, , Chestnuts and chickens were heated at a temperature of 95 to 120 ° C for 50 to 70 minutes (step 4), and 0.5 to 5 parts by weight of caustic sulphate was added to 100 parts by weight of the prepared chicken broth. For 5 to 50 minutes to prepare sulfurized sulfuric acid water (fifth step) And adding 1 to 10 parts by weight of cotton to 100 parts by weight of the prepared turmeric broth.
The Ganghwang Herbal Samgyetang produced according to the present invention contains a curcumin component of turmeric to lower the cholesterol level and blood pressure, so that a consumer who has difficulty in taking Samgyetang can take Samgyetang.
Unlike traditional Samgyetang, it is rich in essential amino acids, and it has the effect of improving the texture and flavor by using chicken legs which are not high in calories.
The present invention relates to a method for producing gangguk herbal samgyetang.
According to the present invention, there is provided a method for treating chicken bone herbaceous ginseng according to the present invention, which comprises a pretreatment step (step 1) of immersing chicken bone in water so as to remove blood, a step of putting the chicken bone and water from which the blood is removed into a heating vessel, 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaf, 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of ginger, (Step 3) of removing the foreign substances by filtering the prepared chicken broth through a net, and 100 parts by weight of the chicken broth from which the foreign matter has been removed are mixed with ginseng, garlic, jujube (Step 4) heating the mixture at a temperature of 95 to 120 ° C. for 50 to 70 minutes, and adding 100 parts by weight of the prepared chicken broth to a pot. The cooked chicken 0.1 to 0.5 part by weight and sulfuric acid 0.5 to 5 parts by weight, And a second heating step (fifth step) for heating the mixture during heating to produce a Korean traditional ginseng herbicide samgyetang.
Further, in the second step, 1 to 5 parts by weight of one or more of leaves or stalks of Hwigulak tree which is dried for 1 to 10 days and crushed to a length of 1 to 15 cm is further added .
In the fourth step, one or two or more of the leaves or stems of the Hwigae-japonica tree, which has been dried for 1 to 10 days and has been shredded to a length of 1 to 15 cm, is dried at 50 to 80 And 1 to 10 parts by weight of a yellowing oil liquor prepared by mixing and heating the mixture.
In addition, Hanbang Samgyetang has a pretreatment step (Step 1) of immersing the chicken bone in water for 90 to 150 minutes to remove the blood, and the chicken bone and water from which the blood is removed are heated at a ratio of 0.9 to 1.5: 0.9 to 1.5 (2 nd step) of adding water to the vessel, and adding 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 5 to 10 parts by weight of cinnamon, 1 to 5 parts by weight of cinnamon, and 1 to 5 parts by weight of cinnamon are put into a heating container filled with the seawater and the herbal medicine at a temperature of 95 to 120 ° C., (Step 5) of removing the foreign substances by filtering the produced broth through the net, and adding 100 parts by weight of the foreign material to the broth, 4 to 15 parts by weight, garlic 4 to 10 parts by weight, jujube 1 to 5 parts by weight, mung bean 3 to 8 (Step 6) of heating chicken legs at a temperature of 95 to 120 ° C for 50 to 70 minutes by adding 3 to 8 parts by weight of glutinous rice, 1 to 8 parts by weight of glutinous rice, 1 to 8 parts by weight of chestnut, and 70 to 80 parts by weight of chicken legs, 0.1 to 0.5 parts by weight of the cooked chicken legs and 0.5 to 5 parts by weight of Cheongyang red pepper are added to 100 parts by weight of the prepared broth and heated for 20 to 50 minutes (Step 7).
In addition, in the case of Ganghwang Nagasaki Champon, the chicken bone and water are removed from the chicken bone by immersing the chicken bone in the water to remove the bodily waste (step 1) 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaf, 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of ginger are added and heated to produce chicken broth (Step 3) of removing the foreign substances by filtering the prepared chicken broth through a net, 100 parts by weight of the chicken broth having the foreign body removed, (Step 4) in which glutinous rice, chestnut, and chicken are added and heated at a temperature of 95 to 120 ° C for 50 to 70 minutes, and 0.5 to 5 parts by weight of turmeric is added to 100 parts by weight of the prepared chicken broth (Step 5) of heating the fermented broth for 20 to 50 minutes, And adding 1 to 10 parts by weight of cotton to 100 parts by weight of the prepared sulfuric acid-sulfuric acid water to prepare the peppered Nagasaki Champon (Step 6).
1. Step 1
The first step is a pretreatment step in which the chicken bone is immersed in water for 90 to 150 minutes to remove blood.
When chicken meat broth is prepared without removing the blood of the chicken bone, a clean taste can not be felt, and since the blood is contained in the chicken broth, the flavor may be lowered, which is not preferable.
Preferably, the chicken bone does not have a fleshy portion of a chicken.
2. Phase 2
In the second step, the chicken bone and water from which the blood is removed by the first step are introduced into a heating vessel, and 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaves, 1 to 5 parts by weight of cinnamon, and 1 to 5 parts by weight of ginger, and heating to produce chicken broth.
It is preferable that the heating vessel is of a size easy to produce broth and the material of the heating vessel is preferably a vessel of high thermal conductivity and high heat retention.
Preferably, the chicken bone and water from which the blood is removed are introduced into the heating vessel at a ratio of 0.9: 1.5: 0.9 to 1.5: 1 by mass, more preferably at a ratio of 1: 1 by mass. At this time, when the chicken bone and water are added in an amount of less than 0.9: 1.5 in relation to the mass and heated, it is difficult to give a deep flavor of the broth due to a small amount of chicken bone, and the chicken bone and water are added in a ratio of more than 1.5: 0.9 , The heating of chicken meat is not economical because there is no significant difference in taste of chicken broth even when the content of chicken bone is increased.
4 to 15 parts by weight of ginseng as a herb medicine, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaf, and 5 to 5 parts by weight of ginger are added to a heating vessel charged with the chicken bone and water at a ratio of 0.9 to 1.5: 1 to 5 parts by weight of cinnamon, and 1 to 5 parts by weight of cinnamon.
When the herbal medicine is added to less than 1 part by weight and heated, the odor of the chicken bone can not be removed, so that the preference of the consumer may be lowered. When the herbal medicine is added and heated by more than 1 part by weight, The odor removal characteristic of the chicken bone is improved, but it is not economical because there is not much difference from the chicken broth manufactured according to each weight portion.
It is preferable that the broth is prepared by heating the chicken bone, water, and herbal medicine at a temperature of 95 to 120 ° C. for 150 to 240 minutes. At this time, when the broth is produced at a temperature lower than 95 ° C. and more than 240 minutes, the broth is produced at a low temperature for a long period of time and the flavor or taste of the broth is undesirably lowered. , They produce short-term spring water at a high temperature and do not infuse the flavor or taste of the material and are not suitable for use as broth.
Although the cultivated year of ginseng and hwanggi used in the present invention is not limited, it is preferable to use ginseng and hwanggi from 5 to 6 years.
The appearance of the ginseng is thin, long cylindrical or spindle shaped with 2 ~ 5 side branches and outer surface is light yellow brown with vertical wrinkles and fine root marks. It is used for body weakness, boredom, fatigue, loss of appetite, vomiting, diarrhea. It helps the lung function and increases secretion and anxiety and renal function. The pharmacological action is known to have cerebral cortex excitement and inhibition, equilibrium, anti-fatigue, anti-aging, immune enhancement, heart contraction, gonadal stimulation, hyperglycemia inhibition, protein synthesis promotion, homeostasis, anticancer and detoxification.
The hwanggi is generally cultivated as a herb. It is picked in autumn in one direction to remove the head and the root, and dried in the sun is called the hwanggi of the medicinal herb. It contains polysaccharide and amino acid. It is known that it enhances immune function, helps the metabolism activity, helps urine discharge, lowers blood pressure and protects liver.
The ginger is used for edible and medicinal purposes, which is rooted in perennial herbaceous plants with ginger. Diastase and proteolytic enzymes in ginger stimulate the secretion of digestive juices, promote intestinal motility, and treat nausea and diarrhea. In addition, the ginger roots and ginger, which are the ginger ingredients, show strong bactericidal action against various pathogenic bacteria, especially typhoid and cholera. Therefore, ginger cold, fever, fever, headache, vomiting, seawater, sputum, and the food poisoning caused by diarrhea or abuse is effective.
The cinnamon refers to the bark of which the bark or juniper of the broiler or camel of the camphor tree is removed to some extent. It promotes blood circulation to remove the coldness of the thoracic region, promote edible use, promote digestion, and is used for limb paralysis. It also suppresses gastrointestinal pain in the stomach, promotes the movement of the gastrointestinal tract to release the gas and improve absorption, and also has a preservative effect that suppresses abnormal fermentation in the intestines. It is also known to have a pharmacological action such as improving bacteria inhibiting action, inhibiting white beetle mycosis, actinic action, saliva and stimulating gastric juice secretion.
The laurel leaves are native to the Mediterranean Sea and are produced in Italy. In Korea, they are native to Kyongnam and Jeonnam. Laurel leaves have an antiseptic effect and are often used as spices to produce incense.
The pepper is produced and distributed in Madagascar and Brazil, which is characterized by a pungent pungent flavor and a refreshing and stimulating flavor. Pepper is effective for sterilization, digestion and absorption, and the refreshing flavor of pepper is effective for promoting appetite and for eliminating meaty fish and fishy smell.
3. Stage 3
In the third step, the broth produced by the second step is screened to remove foreign substances to obtain clean broth.
When the following step is carried out without removing the foreign materials in the third step, when the herb samgyetang prepared according to the present invention is ingested, the herb ingredient used in chicken bone or broth may be chewed, It is preferable to carry out the step.
Also, it is preferable that the broth produced by the above method is subjected to a fourth step of filtering raw materials to produce only broth in producing the broth in a net made of cotton material.
4. Stage 4
In the fourth step, ginseng, garlic, jujube, mung bean, glutinous rice, chestnut and chickens are added to 100 parts by weight of the chicken broth having the foreign substances removed by the third step, and the mixture is heated at a temperature of 95 to 120 ° C for 50 to 70 minutes Is a primary heating step.
4 to 15 parts by weight of ginseng, 4 to 10 parts by weight of garlic, 1 to 5 parts by weight of jujube, 3 to 8 parts by weight of mung bean, 3 to 8 parts by weight of glutinous rice, 3 to 8 parts by weight of glutinous rice, And 70 to 80 parts by weight of chicken are preferably added and heated at a temperature of 95 to 120 DEG C for 50 to 70 minutes.
Although the chicken used in the present invention may be the entire body, it is preferable to use a chicken leg. The chicken leg is composed of muscles having the greatest momentum in the chicken meat region, The texture is not tough, it is not only elastic but also has a good water holding capacity. In addition, there is a lot of fat between the muscle fat and skin, not only texture, but also very good flavor. It has the advantage of not having high calories and rich in essential amino acids.
5. Step 5
In the fifth step, 100 parts by weight of the chicken broth prepared in the fourth step is added to a pot, 0.1 to 0.5 parts by weight of the cooked chicken and 0.5 to 5 parts by weight of a caustic sulphate are added, and the mixture is heated for 20 to 50 minutes, Is a secondary heating step.
In addition, it is preferable to add the prepared chicken broth to the pot, then add 0.1 to 0.5 parts by weight of the chicken and 0,5 to 5 parts by weight of the cauliflower, which have been cooked in the fourth step, and boil for 20 to 50 minutes .
In addition, one or two or more of the leaves or stems of Hwangchu can be dried and pulverized to prepare a herbicide having added sulfur component.
Drying of the leaves or stems of the perennials can be carried out naturally or by drying in a drier. It is preferred that the leaves or stems are dried for 3 to 10 days at a temperature of 18 to 25 ° C when dried naturally, It is preferable to dry for 3 days. At this time, if the drying period of the leaves or stems of Hwangchu-gil is shortened, it is not completely dried and it is difficult to crush. If the drying period is lengthened, it is unnecessarily dried and unnecessary.
Preferably, the leaves or stems of the dried woody plants are crushed to a length of 1 to 15 cm, and more preferably 5 to 10 cm.
The chicken broth can be prepared by adding 1 ~ 5 parts by weight of the leaves or stems of the Hwanghaek tree which has been crushed to a length of 1 ~ 15 cm as described above in a heating vessel into which the chicken bone, water and herbal medicine are introduced.
In addition, 50 to 80 parts by weight of one or two or more leaves or stalks of the crushed Hwangchilmum were crushed into 100 parts by weight of water, and the mixture was heated at a temperature of 60 to 90 DEG C for 3 to 6 hours. And adding 1 to 10 parts by weight of the chicken meat broth in which the foreign substance is removed, and adding ginseng, garlic, chestnut, mung bean, glutinous rice, chestnut and chicken, and heating the mixture, .
The Hwigae wood has an effect of detoxifying the liver and regenerating damaged hepatocytes, and has an effect of inhibiting proliferation of cancer cells in the body. It is also known to be effective against mental illnesses such as depression, insomnia and stress because it has the effect of stabilizing the nervous system to be called a natural nystagmus stabilizer.
In addition, in step 5, 0.5 to 5 parts by weight of Cheongyang pepper can be added instead of turmeric to produce a spicy herb samgyetang which has an index of scorch index of 4,000 to 8,000 scoops which can exhibit a spicy taste. At this time, Cheongyang red pepper can be added together with turmeric.
It is also possible to produce Ganghwang Nagasaki Champon, which is the same as the method for producing the Ganghwang Hansangbang Samgyetang, except that a process of boiling the cotton can be further added to produce Ganghwang Nagasaki Champon.
The preparation method of the turmeric Nagasaki chanpon is a pretreatment step (first step) in which chicken bones are immersed in water to remove blood, the chicken bone and water from which the blood is removed are put into a heating vessel, and 100 parts by weight 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaf, 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of ginger, (Step 3) of removing the foreign substances by filtering the prepared chicken broth through a net, and 100 parts by weight of the chicken broth from which the foreign matter has been removed are mixed with ginseng, garlic, jujube (Step 4) heating the mixture at a temperature of 95 to 120 ° C for 50 to 70 minutes and adding 100 parts by weight of the prepared chicken broth to 0.5 to 5 parts by weight of caustic sulphate And the mixture is heated for 20 to 50 minutes to produce sulfuric acid seawater. (Step 5), preferably made of a step (sixth step), which surface for the turmeric broth 100 parts by weight of the above prepared into 1 to 10 parts by weight to prepare a turmeric Nagasaki Chanpon.
Preferably, the surface has a thickness of 0.2 to 0.5 cm, and the surface is preferably boiled in boiling water at 100 to 120 ° C for 3 to 6 minutes.
Hereinafter, the present invention will be described more specifically by way of examples. However, it is apparent to those skilled in the art that the following examples are intended to illustrate the present invention only and do not limit the scope of the present invention. That is, a simple modification or change of the present invention can be easily performed by those skilled in the art, and all such modifications and alterations can be considered to be included in the scope of the present invention.
Example 1
15 kg of chicken bone was immersed in cold water for 2 hours to remove the blood, and 15 L of chicken bone and water from which the blood was removed was placed in a cauldron, and then ginseng, hwanggi, ginger, laurel leaf, cinnamon, Heat to produce broth. The prepared broth is filtered through a net to remove foreign matter, and the broth in which the foreign matter is removed is put into a cauldron and then cooked for 1 hour by adding ginseng, garlic, jujube, mung bean, glutinous rice, chestnut and chicken legs. The above-mentioned broth, ripe chicken leg, and turmeric are placed in a pot for one person, and heated at a temperature of 100 ° C for 20 minutes to prepare a Kanghwang herbal samgyetang.
Example 2
Dried leaves and stems of Hwangchilmum are dried for 5 days and crushed to a length of 5 ~ 10cm. 15 kg of chicken bone was immersed in cold water for 2 hours to remove the blood, and 15 L of chicken bone and water from which the blood was removed was placed in a cauldron, and then ginseng, hwanggi, ginger, laurel leaf, cinnamon, Heat to produce broth. The prepared broth is filtered through a net to remove foreign matter, and the broth in which the foreign matter is removed is put into a cauldron and then cooked for 1 hour by adding ginseng, garlic, jujube, mung bean, glutinous rice, chestnut and chicken legs. The above-mentioned broth, ripe chicken leg, and turmeric are placed in a pot for one person, and heated at a temperature of 100 ° C for 20 minutes to prepare a Kanghwang herbal samgyetang.
Example 3
15 kg of chicken bone was immersed in cold water for 2 hours to remove the blood, and 15 L of chicken bone and water from which the blood was removed was placed in a cauldron, and then ginseng, hwanggi, ginger, laurel leaf, cinnamon, Heat to produce broth. The leaves and stems of the perennials were naturally dried for 5 days, and the leaves and stems of the perennials were crushed to a length of 1 to 15 cm. The leaves and stems were heated to 60 to 70 ° C for 4 to 5 hours, . The prepared broth was filtered through a net to remove foreign matter, and the broth in which the foreign matter was removed was put in a cauldron and the broth was further heated for 1 hour by adding the above-prepared yellowtail tree juice, ginseng, garlic, jujubes, mung bean, glutinous rice, I cook chicken. The above-mentioned broth, ripe chicken leg, and turmeric are placed in a pot for one person, and heated at a temperature of 100 ° C for 20 minutes to prepare a Kanghwang herbal samgyetang.
Comparative Example 1
The chicken cuts off the greasy part of the pussy, rinses it in cold water, drains the blood, prepares it by wiping it off. Fill the gourded chicken with glutinous rice, ginseng, garlic, and bank, cross the chicken leg with the X-ray nightclub, and tightly wrap it in the cottonseed. Pour water into the pot, boil it with boiling water, boil it thoroughly, and if yellowish yellow water comes out, it will be saved. Add chicken and jujube filled with boiled water to boil for 40 minutes or more to prepare Samgyetang.
Experimental Example 1: Sensory evaluation
Examples 1 to 3 and Comparative Example 1 were subjected to sensory test (40 persons (20 males and 20 females) with more than 2 years of sensory evaluation experience) were divided into taste, incense, overall taste, (5-point measurement method). The results are shown in Table 1.
It can be seen that the results shown in Table 1 and Examples 1 to 3 are significantly higher than those of Comparative Example 1 in all the test portions.
Compared with the above-mentioned Comparative Example 1, Examples 1 to 3 show that the broth is produced using chicken bone and herbal ingredients and that it is used as Samgyetang soup to give a deep flavor of Samgyetang and high score in taste evaluation , And sulfuric acid was added to improve the flavor.
Claims (5)
The Ganghwang-hanbang Samgyetang is a pretreatment step (first step) in which chicken bones are immersed in water to remove blood.
The chicken bone and water from which the blood was removed were put into a heating vessel, and 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel water 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of cinnamon and heating to prepare chicken broth (step 2);
A foreign matter removing step (step 3) of removing the foreign matter by filtering the manufactured chicken broth through a mesh;
A first heating step (step 4) in which ginseng, garlic, jujube, mung bean, glutinous rice, chestnut and chickens are added to 100 parts by weight of the chicken wastewater from which the foreign substances have been removed, and the mixture is heated at a temperature of 95 to 120 ° C for 50 to 70 minutes; ; And
100 parts by weight of the prepared chicken broth is added to a pot, 0.1 to 0.5 parts by weight of the cooked chicken and 0.5 to 5 parts by weight of a sulfurized potassium are heated and heated for 20 to 50 minutes to produce a peppered herb samgyetang ); ≪ / RTI >
In the second step, the leaves or stems of Hwangchu-myeon are dried for 1 to 10 days, and 1 to 5 parts by weight of one or more of the leaves or stalks of the Hwangchu- By weight of sulfuric acid.
In the fourth step, one or more of the leaves or stems of the perennial wood, which has been dried for 1 to 10 days and has been pulverized to a length of 1 to 15 cm, is blended in an amount of 50 to 80 wt. And 1 to 10 parts by weight of a yellowtail mill excipient prepared by mixing and heating the mixture.
The first step includes a pretreatment step (step 1) of immersing the chicken bone in water for 90 to 150 minutes to remove blood;
(Step 2) of charging the chicken bone and the water from which the blood is removed into the heating vessel at a ratio of 0.9: 1.5: 0.9: 1.5 to the mass;
4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel leaf, 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of ginger To 5 parts by weight of the herbal medicine (step 3);
(Step 4) of heating the heated vessel into which the seawater and the herbal medicine are introduced at a temperature of 95 to 120 ° C for 150 to 240 minutes to produce broth;
A foreign matter removing step (step 5) of removing the foreign matter by filtering the produced broth through a mesh;
4 to 15 parts by weight of ginseng, 4 to 10 parts by weight of garlic, 1 to 5 parts by weight of jujube, 3 to 8 parts by weight of mung bean, 3 to 8 parts by weight of glutinous rice, 3 to 8 parts by weight of glutinous rice, And 70 to 80 parts by weight of chicken legs are heated and heated at a temperature of 95 to 120 DEG C for 50 to 70 minutes to obtain a chicken leg (Step 6); And
Adding 0.1 to 0.5 parts by weight of the cooked chicken leg and 0.5 to 5 parts by weight of Cheongyang red pepper to 100 parts by weight of the prepared broth, and heating the mixture for 20 to 50 minutes (Step 7) .
The Ganpung Nagasaki Champon is a pretreatment step (first step) in which chicken bones are immersed in water to remove blood;
The chicken bone and water from which the blood was removed were put into a heating vessel, and 4 to 15 parts by weight of ginseng, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of ginger, 1 to 5 parts by weight of laurel water 1 to 5 parts by weight of cinnamon and 1 to 5 parts by weight of cinnamon and heating to prepare chicken broth (step 2);
A foreign matter removing step (step 3) of removing the foreign matter by filtering the prepared chicken broth through a net;
A first heating step (step 4) in which ginseng, garlic, jujube, mung bean, glutinous rice, chestnut and chickens are added to 100 parts by weight of the chicken wastewater from which the foreign substances have been removed, and the mixture is heated at a temperature of 95 to 120 ° C for 50 to 70 minutes; ; And
0.5 to 5 parts by weight of the sulfuric acid is added to 100 parts by weight of the prepared chicken broth, and the mixture is heated for 20 to 50 minutes to prepare sulfurized broth (Step 5);
And adding 1 to 10 parts by weight of cotton to 100 parts by weight of the prepared turmeric broth, to prepare a peppered Nagasaki Champon (Step 6).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102069542B1 (en) * | 2018-10-05 | 2020-02-24 | 박순애 | Meat bolide in plain water manufacturing method composition containing extract of dendropanax morbiferus |
| KR102421965B1 (en) * | 2021-07-19 | 2022-07-15 | 백운기 | Manufacturing method for samgyetang with perilla seed |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100371778B1 (en) | 2000-03-24 | 2003-02-11 | 이지호 | Ginseng chichen manufacturing method |
| KR101331352B1 (en) | 2013-05-07 | 2013-11-20 | 조현정 | Ginseng chicken broth inculding scorched part of mung beans and method of making the same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100371778B1 (en) | 2000-03-24 | 2003-02-11 | 이지호 | Ginseng chichen manufacturing method |
| KR101331352B1 (en) | 2013-05-07 | 2013-11-20 | 조현정 | Ginseng chicken broth inculding scorched part of mung beans and method of making the same |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102069542B1 (en) * | 2018-10-05 | 2020-02-24 | 박순애 | Meat bolide in plain water manufacturing method composition containing extract of dendropanax morbiferus |
| KR102421965B1 (en) * | 2021-07-19 | 2022-07-15 | 백운기 | Manufacturing method for samgyetang with perilla seed |
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