KR100437654B1 - A method of cooking chicken broth with ginseng and bamboo - Google Patents
A method of cooking chicken broth with ginseng and bamboo Download PDFInfo
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- KR100437654B1 KR100437654B1 KR10-2001-0048291A KR20010048291A KR100437654B1 KR 100437654 B1 KR100437654 B1 KR 100437654B1 KR 20010048291 A KR20010048291 A KR 20010048291A KR 100437654 B1 KR100437654 B1 KR 100437654B1
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Classifications
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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 대나무 수액을 삼계에 기술적으로 배합하여 요리된 대나무삼계탕을 요리하는 방법에 관한 것으로, 산죽잎조각을 만드는 단계(1); 상기 산죽잎조각을 볶는 단계(2); 상기 산죽잎조각을 다시통(맛국물통)에 투입하여 산죽잎다시통을 만드는 단계(3); 찜통이나 압력솥에 닭, 인삼, 밤, 대추 및 상기 산죽잎다시통을 첨가하여 삼계탕 혼합물을 만드는 단계(4); 상기 삼계탕 혼합물을 가열하여 찌는 단계(5); 및 돌솥이나 뚝배기에 상기 삼계탕 혼합물과 준비된 계육수를 섞어 끓이는 단계(6);로 이루어지는 것을 특징으로 한다.The present invention relates to a method of cooking bamboo samgyetang cooked by technically blending bamboo sap into three chickens, making a step of (1) making a mountain porridge leaf; Roasting the mountain bamboo leaf pieces (2); Putting the mountain bamboo leaf pieces back into the container (taste soup container) to create a mountain bamboo leaf back container (3); Adding chicken, ginseng, chestnut, jujube and the mountain bamboo leaf back to the steamer or pressure cooker to make Samgyetang mixture (4); Heating and steaming the samgyetang mixture; And a step (6) of mixing the samgyetang mixture with the prepared broiled water in a stone pot or a casserole.
Description
본 발명은 삼계탕을 요리하는 방법에 관한 것으로, 보다 상세하게는 대나무 수액을 삼계에 기술적으로 배합하여 요리된 대나무삼계탕을 요리하는 방법에 관한 것이다.The present invention relates to a method of cooking samgyetang, and more particularly, to a method of cooking bamboo samgyetang cooked by technically blending bamboo sap to the three chickens.
삼계탕은 우리나라 고유의 전통음식으로서 특히 기력을 보하는 음식으로 널리 알려져 있다. 상기와 같은 삼계탕을 요리하는 방법에 관하여 공지된 바로는, 한약제제가 첨가된 삼계탕 양념조성물(출원번호 10-1994-039917), 한약재를 이용하여 체질에 맞는 삼계탕을 조리하는 방법(출원번호 10-1998-014258), 야자삼계탕의 제조방법(출원번호 10-1998-046233) 등이 있다.Samgyetang is Korea's own traditional food, especially known for its energy. It is known that the method of cooking Samgyetang as described above, Samgyetang seasoning composition (Application No. 10-1994-039917) to which the herbal medicine is added, a method of cooking Samgyetang suitable for the constitution using the herbal medicine (Application No. 10-1998 -014258), and the production method of palm samgyetang (application number 10-1998-046233).
본 발명에서는 대나무의 수액을 삼계에 기술적으로 배합하여 요리하는 방법에 관한 것으로, 이에 관하여 공지된 바로는, 왕겨죽염과 대나무를 응용한 대나무통 삼계탕(출원번호 10-2000-040745)이 출원된 바 있다.The present invention relates to a method of technically mixing the sap of bamboo in the three chickens and cooking, and is known in this regard, the bamboo barrel samgyetang applied to rice husk salt and bamboo (Application No. 10-2000-040745) bar have.
그러나, 상기와 같은 대나무통 삼계탕에 관한 기술하에서는 지름 8cm이상의 삼계를 담을 수 있는 대나무통의 생산에는 그 한계가 있으며 또한, 대나무통을 반복사용하여 대나무 수액을 우려내므로 그 사용의 빈도가 거듭될수록 수액의 효력이 떨어지는 문제점이 있다.However, under the above description of the bamboo barrel samgyetang, there is a limit to the production of bamboo barrels that can contain samgye with a diameter of 8 cm or more. In addition, since the bamboo sap is repeatedly used, the sap is soaked. There is a problem that the effect of.
또한, 상기와 같은 대나무통 삼계탕은 압력솥이나 찜통 속에서 쪄내기 때문에 죽여부분(새파란 대나무의 제일 겉층에 있는 아주 단단한 껍데기 부분)의 수액은 외부로 흘러내려 통대나무 외부의 끓는 물 속으로 배출되는 문제점이 있다.In addition, the bamboo barrel samgyetang as described above is boiled in a pressure cooker or steamer, so that the sap of the kill part (a very hard shell part in the outermost layer of fresh blue bamboo) flows to the outside and is discharged into the boiling water outside the barrel. There is this.
본 발명은 상기와 같은 문제점을 해결하기 위하여 창작된 것으로서, 본 발명의 목적은 계육의 특유한 냄새를 제거하고 닭발과 닭다리의 형태가 허물어지지 아니하며 쫄깃쫄깃한 육질을 유지할 수 있는 삼계탕을 요리하는 방법을 제공하는 것이다.The present invention was created to solve the above problems, an object of the present invention is to remove the peculiar smell of poultry and provide a method of cooking samgyetang that can maintain the chewy meat without breaking down the form of chicken feet and chicken legs It is.
상기와 같은 본 발명의 목적은, 산죽잎조각을 만드는 단계(1); 상기 산죽잎조각을 볶는 단계(2); 상기 산죽잎조각을 다시(맛국물)통에 투입하여 산죽잎다시통을 만드는 단계(3); 찜통이나 압력솥에 닭, 인삼, 밤, 대추 및 상기 산죽잎다시통을 첨가하여 삼계탕 혼합물을 만드는 단계(4); 상기 삼계탕 혼합물을 가열하여 찌는 단계(5); 및 돌솥이나 뚝배기에 상기 삼계탕 혼합물과 준비된 계육수를 섞어 끓이는 단계(6);로 이루어지는 것을 특징으로 하는 대나무삼계탕을 요리하는 방법에 의하여 달성된다.An object of the present invention as described above, the step (1) to create a mountain bamboo leaf piece; Roasting the mountain bamboo leaf pieces (2); (3) making the mountain bamboo leaf again by putting the mountain bamboo leaf pieces back into the (taste soup) container; Adding chicken, ginseng, chestnut, jujube and the mountain bamboo leaf back to the steamer or pressure cooker to make Samgyetang mixture (4); Heating and steaming the samgyetang mixture; And a step (6) of mixing the samgyetang mixture with the prepared broiled water in a stone cooker or a casserole to boil it.
또한, 상기 산죽잎 대신에 혹은 산죽잎과 함께 대나무칩을 이용하여 대나무 수액을 우려내는 방법도 본 발명의 기술적 범위에 포함된다.In addition, the method of extracting the sap of bamboo using bamboo chips in place of or in addition to the mountain bamboo leaves is also included in the technical scope of the present invention.
본 발명에 따른 대나무 삼계탕을 요리하는 방법에 의하면, 대량으로 삼계탕을 요리할 수 있으며, 대나무를 한번 삶고 나면 재사용하지 아니하므로 대나무 성분을 효과적으로 섭취할 수 있다.According to the method of cooking bamboo samgyetang according to the present invention, it is possible to cook samgyetang in large quantities, and since bamboo is not reused once boiled, it is possible to effectively consume bamboo ingredients.
또한, 대나무나 산죽잎으로부터 우러나온 액이 계육수에 첨가됨으로써 죽력,수액, 죽황, 죽여 등을 그대로 음식과 함께 섭취할 수 있는 이점이 있다.In addition, since the liquid from bamboo or mountain bamboo leaves is added to the broiler water, there is an advantage of ingesting bamboo power, sap, bamboo sulfur, and the like with food.
본 발명의 그 밖의 목적, 특정한 장점 및 신규한 특징들은 첨부된 도면들과 연관되어지는 이하의 발명의 상세한 설명과 바람직한 실시예로부터 더욱 분명해질 것이다.Other objects, specific advantages, and novel features of the present invention will become more apparent from the following detailed description of the invention and the preferred embodiments in connection with the accompanying drawings.
도 1은 본 발명에 따른 대나무삼계탕을 요리하는 방법에 관한 순서도이다.1 is a flowchart illustrating a method of cooking a bamboo samgyetang according to the present invention.
도 2는 도 1의 대나무삼계탕에 첨가되는 계육수를 조리하는 방법에 관한 순서도이다.FIG. 2 is a flowchart illustrating a method of cooking chicken broth added to bamboo samgyetang of FIG. 1.
*도면의 주요 부분에 대한 부호 설명** Description of symbols on the main parts of the drawings *
1 : 산죽잎 조각을 만든다.1: Make a piece of mountain bamboo leaves.
2 : 산죽잎 조각을 볶는다.2: Stir fry pieces of mountain leaves.
3 : 산죽잎 조각을 다시통에 투입한다.3: Put a piece of mountain bamboo leaf back into the container.
4 : 닭, 인삼, 대추, 밤 및 상기 다시통을 혼합한다.4: Mix chicken, ginseng, jujube, chestnut and the above shaker.
5 : 가열하여 찐다.5: heat and steam.
6 : 계육수를 첨가하여 끓인다.6: Add broiled water and boil.
1a : 대나무칩을 만든다.1a: Make bamboo chips.
2a : 대나무칩을 다시통에 투입한다.2a: Put bamboo chips in the container again.
1c : 삼계닭발을 준비한다.1c: Prepare chicken chicken feet.
2c : 삼계닭밝의 기름분을 제거한 후 맑은 물을 첨가한다.2c: After removing the oil of Samgye chicken bright water is added.
3c : 산죽잎다시통 혹은 대나무칩다시통을 첨가한다.3c: Add the bamboo porridge again or bamboo chips again.
4c : 끓는 물에 삶아 계육수를 완성한다.4c: boil in boiling water to complete the broiled water.
이하 본 발명에 따른 대나무 삼계탕을 요리하는 방법의 구성에 대하여 설명하기로 한다.Hereinafter will be described the configuration of a method of cooking bamboo samgyetang according to the present invention.
도 1은 본 발명에 따른 대나무삼계탕을 요리하는 방법에 관한 순서도이다. 도 1에 도시된 바와 같이, 1단계는 산죽잎 조각을 만드는 단계이다. 산죽잎을 따서 물로 씻은 후 그늘에 살짝 말려 1cm정도로 잘게 선다. 2단계는 상기 산죽잎 조각을 볶는 단계이다. 상기와 같이 설은 산죽잎을 가열된 솥에 부어 3 ~ 4분 동안 볶는다. 3단계는 상기와 같이 볶은 산죽잎 조각을 다시(맛국물)통에 넣어 산죽잎다시통을 만드는 단계이다.1 is a flowchart illustrating a method of cooking a bamboo samgyetang according to the present invention. As shown in FIG. 1, step 1 is a step of making pieces of mountain leaves. Pick the mountain leaves and wash them with water and dry them in the shade. Step 2 is a step of roasting the mountain bamboo leaf pieces. Pour the snowy mountain bamboo leaves as described above into a heated pot and fry for 3 to 4 minutes. Step 3 is a step of making the mountain jujube leaves again by putting the pieces of roasted mountain jujube leaves as described above in a (taste soup) barrel.
4단계는 압력솥이나 찜통 속에 닭, 인삼, 대추, 밤 및 상기 산죽잎다시통을 혼합하는 단계이다. 상기 산죽잎다시통을 혼합시 삼계에 대나무수액이 잘 스며들수 있도록 삼계의 위나 아래에 상기 산죽잎다시통을 넣는다. 5단계는 상기 혼합물을 가열하여 찌는 단계이며 이로써 삼계가 익혀진다. 찌는 시간은 압력솥에서는 15 ~ 17분 정도이며, 찜통에서는 30 ~ 45분 정도이다. 6단계는 돌솥이나 뚝배기에 상기 삼계탕 혼합물과 준비된 계육수를 첨가하여 끓이는 단계이다. 이로써 본 발명에 따른 대나무 삼계탕이 완성된다.Step 4 is a step of mixing chicken, ginseng, jujube, chestnut and the mountain bamboo leaf back in a pressure cooker or steamer. When mixing the mountain bamboo leaf back to put the mountain bamboo leaf back to the top or bottom of the samgye so that bamboo sap into the three systems well. Step 5 is to heat the mixture to steam and thereby cook three systems. Steaming time is 15 to 17 minutes in the pressure cooker, 30 to 45 minutes in the steamer. Step 6 is a step of boiling by adding the mixture of the three chicken soup and the prepared chicken broth to a stone cooker or casserole. This completes the bamboo samgyetang according to the present invention.
또한, 본 발명의 다른 실시예로서, 상기와 같은 산죽잎 대신에 대나무칩을 사용하여 대나무 수액을 우려낼 수도 있다. 이는 대나무칩을 만드는 단계(1a)와 상기 대나무칩을 망사에 포장하거나 다시통에 넣어 대나무칩다시통을 만드는 단계(2a)를 거쳐 상기와 같이 4단계 이후로 진행된다.In addition, as another embodiment of the present invention, bamboo sap may be brewed using bamboo chips instead of the above-mentioned mountain bamboo leaves. This process proceeds after step 4 as described above through a step (1a) of making bamboo chips and a step (2a) of packing the bamboo chips into a mesh or putting them back into a barrel and making bamboo chips again.
또한, 본 발명의 또 다른 실시예로서, 상기 산죽잎다시통과 대나무칩다시통을 함께 배합하여 4단계 이후로 진행될 수도 있다.In addition, as another embodiment of the present invention, by combining the mountain bamboo leaf back barrel and bamboo chip back barrel may be carried out after step 4.
도 2는 도 1의 대나무삼계탕에 첨가되는 계육수를 조리하는 방법에 관한 순서도이다. 도 2에 도시된 바와 같이, 1c단계는 삼계닭발의 표피를 깨끗히 벗겨 준비하는 단계이다. 2c단계는 닭발의 기름분을 제거하는 단계이다. 삼계닭밝을 찜통 속에 넣고 삶아서 기름분을 제거한 후 다시 맑은 물을 부어 삶는다.FIG. 2 is a flowchart illustrating a method of cooking chicken broth added to bamboo samgyetang of FIG. 1. As shown in Figure 2, step 1c is a step of preparing to peel off the epidermis of the chicken chicken feet. Step 2c is to remove the oil of chicken feet. Boil samgye chicken in a steamer to remove oil and boil it again.
3c단계는 상기와 같이 삶는 과정에서 산죽잎이 투입된 산죽잎다시통 혹은 대나무칩이 투입된 대나무칩다시통을 끓는 물속에 첨가하는 단계이다. 상기 다시통 대신에 대나무를 깨끗히 씻은 후 첨가할 수도 있다. 4c단계는 상기와 같은 혼합물을 지속적으로 끓이는 단계이다. 상기 혼합물을 삶는 시간은 3시간 30분 내지 4시간 정도이며, 이로써 본 발명에 따른 계육수가 완성된다.Step 3c is a step of adding to the boiling water to the mountain bamboo leaf re-added container or bamboo chip re-inserted bamboo chips into the boiling water during the boiling process as described above. Instead of the back barrel may be added after washing the bamboo clean. Step 4c is a step of continuously boiling the mixture as described above. Boiling time of the mixture is about 3 hours 30 minutes to 4 hours, thereby completing the broiler water according to the present invention.
이하 본 발명에 따른 방법으로 배합되는 대나무의 성분에 관하여 설명하고자 한다. 대나무에는 죽력, 죽여, 뿌리, 죽황 등이 있으며, 본 발명에 따른 대나무 수액의 무기질성분은 표 1에서 나타내었다.Hereinafter will be described with respect to the components of the bamboo blended by the method according to the invention. Bamboo has the ability to kill, kill, root, bamboo sulfur and the like, the mineral components of the bamboo sap according to the present invention is shown in Table 1.
대나무 수액의 무기질 분석 결과, 수액으로 부터 5종의 무기물이 함유되어 있으며 비교적 많이 함유된 무기성분은 칼륨, 칼슘이며 다음으로 마그네슘, 나트륨, 철분이 함유되어 있다.As a result of mineral analysis of bamboo sap, five kinds of minerals are contained from sap, and relatively high inorganic components are potassium and calcium, followed by magnesium, sodium and iron.
또한, 대나무 수액에는서 글루코오스, 프락토오스, 수크로오스가 상당량 함유되어 있으며, 아미노산으로서는 총 18종의 유리아미노산이 함유되어 있으며, 필수아미노산 10개 중 9개의 아미노산 즉, 트레오닌, 발린, 메티오닌, 이소로이신, 로이신, 페닐알라닌, 리신, 히스티딘, 아르기닌이 함유되어 있다.In addition, bamboo sap contains a considerable amount of glucose, fructose and sucrose, and a total of 18 free amino acids as amino acids, and 9 out of 10 essential amino acids, namely threonine, valine, methionine, isoleucine, It contains leucine, phenylalanine, lysine, histidine, and arginine.
죽력은 대나무가 간접적인 열을 받아서 약성분이 진의 형태로 흘러내린 액체인데 중풍, 반신불수에 긴요하게 쓰이며, 담을 멎게 하고 뇌졸증으로 인한 언어장애와 팔다리가 아픈 것을 치료하는데 유용하다. 눈을 밝게 하고 인체의 모든 감각기관과 배설기능을 원활히 한다.Bamboo is a liquid in which bamboo is indirectly heated and the medicine is flowed down in the form of gin. It is used for paralysis and paralysis. It is useful for treating the language disorder and limb pain caused by stroke and stroke. It brightens the eyes and facilitates all sensory and excretory functions of the human body.
죽여는 대나무의 제일 겉층에 있는 아주 단단한 껍데기를 말한다. 맛은 달고 독은 없으며, 주로 열웅, 허번불면과 온기로 인한 한열을 내리게 하며, 폐위, 타혈, 코피, 토혈, 붕중, 구얼, 열격과 상한노복증으로 음근이 종축하며 복통이 나는 것을 멈추게 하고, 오치와 임신 중에 놀람으로 인한 심통과 소아간질과 구금과 체열을 겸하여 다스려준다.Killing is the very hard shell in the best outer layer of bamboo. It tastes sweet and has no poison, and it mainly lowers the heat caused by fierceness, swelling, and warmth. It also helps with heartache, childhood epilepsy, detention, and fever due to surprises during pregnancy and pregnancy.
대나무 뿌리는 기운을 돋우고 갈증을 해소하여 허약함을 다스린다. 소독작용과 중금속에 대한 해독과 해열작용, 심장질환, 소아간질과 부인의 자궁하수증에 효과가 있다. 또한, 심폐 기능을 강화시키며 오장의 염증을 치료한다.Bamboo roots ward off weakness by invigorating and quenching thirst. It is effective in disinfection and detoxification and antipyretic effects on heavy metals, heart disease, pediatric epilepsy and uterine sewage. It also strengthens cardiopulmonary function and treats inflammation of the intestine.
죽황은 참대마디 속에 있는 누르고 흰빛의 물질인데 맛은 달고 광물성약재의 독으로 나는 열을 없앤다.Bamboo sulfur is a pressed white substance in the bark node. It tastes sweet and removes heat with the poison of mineral medicine.
본 발명의 바람직한 실시예에서는 대나무 수액을 우려내는 수단으로써 산죽잎조각과 대나무칩을 사용하여 도시하고 설명하였으나, 본 발명은 이에 국한되는 것이 아니고 산죽잎조각이나 대나무칩 이외에 대나무를 자체를 배합하여 우려내는 경우에도 본 발명의 기술적 범위에 포함된다.In a preferred embodiment of the present invention is shown and described using a mountain bamboo leaf piece and bamboo chips as a means to concern the sap of bamboo, but the present invention is not limited to this case in the case of blending bamboo itself in addition to the mountain bamboo leaf pieces or bamboo chips Even within the technical scope of the present invention.
상기 언급한 바와 같이 본 발명에 따른 대나무 삼계탕을 요리하는 방법에 의하면, 종래의 일반 삼계탕과는 달리 대나무의 짙은 향을 음미할 수 있고 계육의 특유한 냄새를 완전히 제거할 수 있는 특징이 있다.As mentioned above, according to the method of cooking bamboo samgyetang according to the present invention, unlike the conventional samgyetang, it is possible to savor the dark aroma of bamboo and to completely remove the peculiar smell of poultry.
또한, 대나무칩이나 산죽잎조각을 첨가하여 육수를 내면 몇번을 되풀이하여 닭을 삶아도 닭발과 닭다리의 형태가 부서지거나 허물어지지 않는 효과가 있다. 또한, 대나무 수액의 작용으로 인하여 삼계의 육질이 쫄깃쫄깃하며 단단해지는 효과가 있다.In addition, the addition of bamboo chips or slices of wild bamboo leaves to give the broth, even if you repeatedly boil the chicken has the effect that the shape of the chicken feet and chicken legs do not break or collapse. In addition, due to the action of the bamboo sap, the meat of the three systems is chewy and hardening effect.
비록 본 발명이 상기 언급된 바람직한 실시예와 관련하여 설명되어졌지만, 발명의 요지와 범위로부터 벗어남이 없이 다양한 수정이나 변형을 하는 것이 가능하다. 따라서 첨부된 특허청구범위는 본 발명의 요지에 속하는 이러한 수정이나 변형을 포함한다.Although the present invention has been described in connection with the above-mentioned preferred embodiments, it is possible to make various modifications or variations without departing from the spirit and scope of the invention. Accordingly, the appended claims include such modifications and variations as fall within the spirit of the invention.
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| KR100485362B1 (en) * | 2002-03-25 | 2005-04-27 | 조은경 | A manufacturing method of terrapin and fowls soap for Sasa boreali |
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| KR19980082946A (en) * | 1997-05-10 | 1998-12-05 | 송찬원 | How to process meat products using bamboo extract |
| KR20000063479A (en) * | 2000-07-11 | 2000-11-06 | 최종진 | Bamboo container chicken to cook by boiling. |
| KR20010049214A (en) * | 2000-02-23 | 2001-06-15 | 구자형 | Cooking method of meat and fish using flesh bamboo tube. |
| KR20020017342A (en) * | 2000-08-30 | 2002-03-07 | 정희종 | A food using bamboo leaf and a manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR19980082946A (en) * | 1997-05-10 | 1998-12-05 | 송찬원 | How to process meat products using bamboo extract |
| KR20010049214A (en) * | 2000-02-23 | 2001-06-15 | 구자형 | Cooking method of meat and fish using flesh bamboo tube. |
| KR20000063479A (en) * | 2000-07-11 | 2000-11-06 | 최종진 | Bamboo container chicken to cook by boiling. |
| KR20020017342A (en) * | 2000-08-30 | 2002-03-07 | 정희종 | A food using bamboo leaf and a manufacturing method thereof |
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| KR20050035843A (en) * | 2005-03-22 | 2005-04-19 | 이영칠 | Dolsot lacquer young chicken borth with ginseng |
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