KR100479185B1 - The soup of carp and chicken boiled together and its cooking method - Google Patents
The soup of carp and chicken boiled together and its cooking method Download PDFInfo
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- KR100479185B1 KR100479185B1 KR10-2002-0034581A KR20020034581A KR100479185B1 KR 100479185 B1 KR100479185 B1 KR 100479185B1 KR 20020034581 A KR20020034581 A KR 20020034581A KR 100479185 B1 KR100479185 B1 KR 100479185B1
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- 235000014347 soups Nutrition 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 19
- 238000010411 cooking Methods 0.000 title claims abstract description 15
- 241000252233 Cyprinus carpio Species 0.000 title claims description 12
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 241000251468 Actinopterygii Species 0.000 claims abstract description 14
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- 235000020997 lean meat Nutrition 0.000 claims abstract description 10
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 8
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- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
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- 240000002234 Allium sativum Species 0.000 claims abstract description 4
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- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 230000008569 process Effects 0.000 claims description 8
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- 238000004659 sterilization and disinfection Methods 0.000 claims 1
- 230000001502 supplementing effect Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000013372 meat Nutrition 0.000 abstract description 9
- 239000002075 main ingredient Substances 0.000 abstract description 5
- 239000005418 vegetable material Substances 0.000 abstract description 2
- 235000011511 Diospyros Nutrition 0.000 abstract 1
- 244000236655 Diospyros kaki Species 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 17
- 241000208340 Araliaceae Species 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
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- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/212—Garlic
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
- A23V2250/2124—Ginseng
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Abstract
본 발명은 보양식으로 사용되고 있는 용봉탕과 대중식으로 사용되는 곰탕의 특징을 모두 가지는 용봉곰탕 및 그 조리방법에 관한 것으로서, The present invention relates to a Yongbong Gomtang, which has both the characteristics of the Yongbongtang and the Gomtang used as a popular food, and its cooking method.
자라와 민물고기를 함께 끓여서 기름기가 제거된 국물을 만들어 냉장 보관하는 곰국준비단계와; 삶은 닭의 살코기를 발라내고 남은 뼈를 일정시간 끓여 닭국물을 만드는 닭국물 준비단계와; 닭국물과 곰국을 동일 비율로 섞은 다음 통들깨 생즙과 생콩가루 및 찹쌀가루를 넣고 일정 시간 동안 끓이는 조리단계와; 수삼을 넣고 일정 시간 끓인 다음 마늘즙과 소금으로 간을 맞추고 일정 시간동안 더 끓인 후 불을 끄고 그릇에 담아 내는 완성단계로 이루어지며,Gummy soup preparation step of boiling and growing fresh water fish together to make the broth from which oil is removed and refrigerated; Chicken broth preparation step of applying the lean meat of boiled chicken and boiling the remaining bone for a certain time to make chicken broth; Mixing chicken broth and bear broth in the same ratio, and then adding fresh persimmon juice, raw soy flour and glutinous rice flour and boiling for a predetermined time; Put ginseng and boil for a certain time, season with garlic juice and salt, boil it for a certain time, turn off the fire and put it in a bowl.
보양식인 용봉탕의 주재료를 장시간 고아서 곰국을 만들고 식물성 재료를 이용하여 육류의 맛이 나도록 하여 맛과 영양이 풍부한 효과가 있다.The main ingredient of Yongbongtang, a supplementary food, is cooked for a long time to make bear soup, and the taste of meat is made by using vegetable materials.
Description
본 발명은 각종 영양분과 철분 등의 무기물질이 많은 자라와 민물고기 및 닭고기를 이용하여 만든 용봉곰탕 및 그 조리방법에 관한 것이다.The present invention relates to a Yongbong Gomtang made with various kinds of nutrients and inorganic substances such as iron, freshwater fish and chicken, and a cooking method thereof.
일반적으로 용봉탕은 별미와 보신용으로 유명한 음식의 한 종류이며, 용봉탕에서의 용은 잉어를 말하고 봉은 토종닭을 말한다. 용봉탕은 지역이나 음식점에 따라 혹은 먹는 사람의 식성이나 비위, 약효 등을 고려하여 잉어 대신 자라를 넣기도 한다. 즉, 잉어와 닭 또는 자라와 잉어, 혹은 자라와 닭을 함께 넣은 다음 갖가지 양념이나 인삼, 대추, 잣, 밤, 감초 등의 약재를 넣고 끓인 탕을 용봉탕이라 한다.In general, Yongbongtang is a kind of food that is famous for delicacies and bosinyong. In Yongbongtang, dragon refers to carp and Bon refers to native chicken. Yongbongtang may be grown in place of carp, depending on the region or restaurant, or in consideration of the food, stomach, and medicinal effects of the eater. In other words, carp and chicken, or grow and carp, or grow and chicken together and put various kinds of spices, ginseng, jujube, pine nuts, chestnuts, licorice and boiled boiling water is called Yongbongtang.
민물고기의 왕이라 할 수 있는 잉어는 단백질이 풍부하고 소화흡수가 잘 돼 회복기 환자, 임산부, 어린이, 노인에게 좋다. 특히, 용봉탕은 닭과 잉어를 주재료로 한 특별 보신식으로 이 두 가지가 어우러져 아미노산의 효과는 높이고 콜레스테롤은 낮추는 합리적인 배합을 이루며 여기에 버섯을 첨가하면 산성을 중화시키는 작용까지 하는 금상첨화의 효과를 기대할 수 있다.Carp, the king of freshwater fish, is rich in protein and well absorbed, so it is good for recovery patients, pregnant women, children and the elderly. In particular, Yongbong-tang is a special bosin-based meal based on chicken and carp, and the combination of these two forms a rational compound that increases amino acid effect and lowers cholesterol, and adds mushrooms to neutralize acidity. Can be.
용봉탕의 또 다른 주재료인 자라는 거북과 함께 강정작용이 뛰어난 보신재로서 유명하다. 자라는 기와 혈을 보(補)해주는 기혈제로 작용되기 때문에, 몸이 허약하거나 빈혈 증세가 있는 사람에게도 좋은 것으로 알려져 있다. 더욱이 자라는 영양가가 풍부하고 간과 신장의 기능을 북돋아 주며 해독작용도 우수하다.The main ingredient of Yongbongtang, Zara, is well known as a bosin material with excellent jeongjeong action. It is known to be good for people with weak or anemia because it acts as a blood donation agent that keeps up the blood and Gi. In addition, it is rich in nutrition, grows liver and kidney function, and detoxification is excellent.
그리고, 곰탕은 소갈비와 양지머리, 사태 등의 살코기 및 양, 곱창, 천엽 등의 내장을 함께 넣고 많은 양의 물을 부어 오랫동안 끓인 후, 건지를 건져내어 갖은 양념과 간장간을 해서 다시 국물에 넣고 끓인 음식이다. 곰탕은 소뼈를 주재료로 하는 설렁탕과는 달리 소뼈 뿐만이 아니라 소의 살코기와 내장도 동시에 주재료로 한다는 점에서 구별된다.Gom-tang is made with lean meat such as beef ribs, brisket, and sashimi, and the intestines such as sheep, giblets, and cheonyeop, pour a large amount of water and boil for a long time. It is food. Gom-tang is different from Seolleong-tang, which uses beef bone as its main ingredient, as well as beef bone, as well as lean meat and internal organs.
이와 같은 탕 음식은 재료 자체가 가진 고유의 맛을 가장 잘 나타낼 수 있는 요리로서, 고기의 수용성 성분인 단백질의 감칠맛이 우러나와 그 맛을 즐길 수 있도록 하는 음식이다. 특히, 곰탕은 '끓인다'는 의미보다 더 오랜 시간이 걸리고 재료가 흐물흐물해지고 국 맛은 진국이 되도록 고아서 만든 음식이며, 탕반문화로 대별되는 우리의 음식문화를 대표하는 음식중 하나이다.Such a tang food is a dish that can best express the inherent taste of the ingredients themselves, and is a food that allows the enjoyment of the taste due to the rich taste of protein, which is a water-soluble component of meat. In particular, Gomtang takes longer than 'boiling', and is made by making the ingredients softer and the soup tastes more traditional. It is one of the representative foods of our food culture.
본 발명은 상기한 용봉탕의 주재료를 이용하여 곰탕처럼 조리함으로써 용봉탕의 풍미와 함께 곰탕의 깊은 맛을 얻을 수 있도록 한 용봉곰탕 및 그 조리방법을 제공하는데 그 목적이 있다.An object of the present invention is to provide a Yongbong Gomtang and a cooking method thereof, which can be used to produce a deep taste of Gomtang with the flavor of Yongbongtang by cooking like Gomtang using the main ingredients of Yongbongtang.
상기한 기술적 과제를 해결하기 위한 본 발명의 용봉곰탕 조리방법은 자라와 민물고기를 함께 끓여서 기름기가 제거된 국물을 만들어 냉장 보관하는 곰국준비단계와; 삶은 닭의 살코기를 발라내고 남은 뼈를 일정시간 끓여 닭국물을 만드는 닭국물 준비단계와; 상기 곰국준비단계와 상기 닭국물 준비 단계에서 만들어진 곰국과 닭국물을 동일 비율로 섞은 다음 통들깨 생즙과 생콩가루 및 찹쌀가루를 넣고 일정 시간 동안 끓이는 조리단계와; 상기 조리단계에서 끓인 국물에 수삼을 넣고 일정 시간 끓인 다음, 마늘즙과 소금으로 간을 맞추고 일정 시간동안 더 끓인 후, 불을 끄고 그릇에 담아 내는 완성단계로 이루어지고, 상기 곰국 준비단계는 붕어, 잉어, 가물치, 장어, 메기 등의 민물고기를 염도 8%의 소금물에서 약 1시간 가량 소독한 후 아가미와 내장을 제거하고 흐르는 물로 씻은 다음 물기를 제거하는 제1과정과; 자라의 피를 빼낸 후 염도 10%의 물로 씻고 물기를 제거한 다음 끓는 물에서 2시간 동안 끓이다 상기 제1과정의 내용물을 넣는 제2과정과; 이어, 생강과 소주를 넣고 매 시간마다 상층의 기름기를 제거하면서 형체가 남지 않을 때까지 끓이면서 기름기를 완전히 제거하는 제3과정과, 기름기가 완전히 제거된 국물을 식힌 다음 냉장 보관하는 제4과정으로 이루어진 것을 특징으로 한다.또한, 본 발명의 용봉곰탕은 상기한 용봉곰탕 조리방법으로 만들어진 것을 특징으로 한다.상기와 같은 본 발명의 용봉곰탕은 다음의 과정을 통해 조리된다.The Yongbong Gomtang cooking method of the present invention for solving the above technical problem is prepared by the step of preparing and storing the refrigerated soup broth boiled up and freshwater fish together and refrigerated; Chicken broth preparation step of applying the lean meat of boiled chicken and boiling the remaining bone for a certain time to make chicken broth; A cooking step of mixing the bear soup and chicken broth made in the preparation step of the bear soup and preparing the chicken soup at the same ratio, and then putting fresh sesame juice, raw soy flour and glutinous rice flour and boiling for a predetermined time; Put the ginseng in the broth boiled in the cooking step and boil for a certain time, then seasoned with garlic juice and salt and boiled for a predetermined time, turn off the fire and put in a bowl, the preparation step bear bear, A first step of disinfecting freshwater fish such as carp, crabfish, eel, and catfish for about 1 hour in salt water of 8% salinity, removing gills and intestines, washing with running water, and then removing water; After draining the blood of Zara, wash with 10% salinity of water, remove the water and boil in boiling water for 2 hours; the second step of putting the contents of the first step; Next, a third process of adding ginger and shochu to remove the grease of the upper layer every hour while removing the grease and removing the grease completely, and the fourth process of cooling the broth completely degreased and then refrigerated. In addition, the Yongbong Gomtang of the present invention is characterized in that made by the above-mentioned Yongbong Gomtang cooking method. The Yongbong Gomtang of the present invention as described above is cooked through the following process.
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가장 먼저, 잉어나 붕어 등의 민물고기와 자라를 이용하여 곰국을 만든다.First of all, freshwater fish such as carp and crucian carp are used to make bear soup.
붕어와 잉어, 가물치, 장어, 메기 등의 민물고기를 각각 1㎏씩 염도 8%의 소금물에서 약 1시간 정도 소독한 후, 아가미와 내장을 제거하고 흐르는 물에서 깨끗하게 씻은 다음 물기를 제거한다. 2㎏의 자라는 피를 먼저 빼낸 후, 염도 10% 소금물로 씻은 다음 물기를 제거하고, 20ℓ의 끓는 물에 약 2시간 정도를 먼저 끓이다가 물기가 제거된 민물고기를 넣는다. 이때, 생강 200g과 소주 1ℓ를 함께 넣고 끓이게 되는데, 생강은 민물고기나 자라에 포함된 독성분을 해독하며 소주는 생선의 비린 냄새를 제거하고 육질의 분해가 잘 이루어지도록 한다.Sterilize freshwater fish such as crucian carp, carp, crabfish, eel, and catfish for 1 hour each in salt water of 8% salinity, remove gills and intestines, wash thoroughly in running water, and remove water. 2 kg of growing blood is drained first, and then the salt is also washed with 10% brine and then drained. Boil about 20 hrs in boiling water for about 2 hours and then add fresh water fish. At this time, 200g of ginger and 1 liter of soju is put together and boiled. Ginger detoxifies the toxic ingredients contained in freshwater fish or jara, and soju removes fishy smell and makes meat decompose well.
곰국을 끓일 때에는 반드시 뚜껑을 열어두고 끓여야 하는데, 이는 민물고기의 특성인 비린 냄새가 증발되어 사라지도록 하기 위한 것이다. 따라서, 솥의 뚜껑을 열어 놓고 끓이면서 매시간 국물 위에 뜬 기름기를 걷어주면서 불을 중불로 하여 약 14 시간 정도 끓이게 된다. 물론, 형체가 전혀 없고 국물만 남을 때까지 끓이면 된다. 만약, 국물이 졸아들어 적어지게 되면 물을 더 보충하고 센 불로 끓인다. 물론, 곰국을 끓이는 도중 생기는 기름기는 완전히 제거하여 콜레스테롤을 감소시키고 느끼한 맛을 제거하여 담백한 맛이 나도록 한다. 상기한 과정을 통해 국물만 약 10ℓ정도 남게 되면 끓이는 것을 중지하고 식힌 후 냉장 보관한다. 냉장보관시 보관온도는 0℃가 적당하다.When boiling the soup, the lid must be left open to boil, so that the smell of fish, the characteristic of freshwater fish, evaporates and disappears. Therefore, while keeping the lid of the pot open while boiling the oil on the soup every hour while boiling over about 14 hours by boiling over medium heat. Of course, you can boil it until it has no shape and only broth. If the broth is boiled down, add more water and boil over high heat. Of course, the oil produced during the cooking of the bear soup is completely removed to reduce cholesterol and remove the taste to make it taste light. If only about 10ℓ of broth is left through the above process, stop boiling and cool. When storing refrigerated, the storage temperature is 0 ℃.
다음은 닭을 삶아 살코기는 고명고기로 쓰고 닭 뼈를 이용하여 국물을 만든다. 닭을 1시간 정도 삶은 다음 살코기를 발라낸다. 발라낸 살코기는 잘게 찢어서 양념을 하며, 살코기를 발라내고 남은 닭 뼈는 뼈 1㎏에 대하여 10ℓ가량의 물에 넣어 2시간 정도 끓인다. Next, boil the chicken and lean meat as garnish meat and make broth using chicken bones. Boil the chicken for about an hour and then apply the lean meat. The lean meat is chopped and seasoned. After lean meat, the remaining chicken bones are boiled for 2 hours in 10 liters of water per 1 kg of bone.
이렇게 만들어진 닭국물과 냉장 보관중인 곰국을 약 10ℓ씩 섞어서 끓이게 되는데, 통들깨 생즙과 생콩가루 및 찹쌀가루를 함께 넣어 끓인다. 통들깨는 100g을 절구에 넣고 찧어 생즙으로 만든 다음 넣게 되는데, 통들깨에는 다량의 식물성 지방이 함유되어 있어 조리된 음식에서 육류의 풍미가 나도록 한다. 상기 생콩가루 및 찹쌀가루 역시 100g을 넣는데, 입자가 곱게 풀리도록 끓을 때 넣은 다음 약 10분 정도 끓인다.The chicken broth made in this way and the bear soup kept in the chilled mixture are mixed and boiled with about 10ℓ. The mixture is boiled with fresh sesame juice, raw soy flour and glutinous rice flour. 100g of sesame seeds are put in mortar and steamed to make fresh juice. The sesame seeds contain a large amount of vegetable fat so that the meat is flavored in the cooked food. The raw soy flour and glutinous rice flour is also put 100g, when boiled to loosen the particles finely boiled about 10 minutes.
이후, 수삼 100g을 넣고 약불로 약 10분 정도 끓이다가 마늘즙 100g을 넣고 소금으로 간을 맞춘 다음 다시 10분 정도 끓인 후 불을 끄게 되면 완성품이 된다. 따라서, 적당한 그릇에 담아 내어 손님을 접대할 수 있으며, 닭국물을 준비할 때 남은 닭의 살코기를 양념한 고명고기를 함께 내놓을 경우 접대 효과는 커지게 된다.Then, put 100 g of fresh ginseng and boil it for about 10 minutes on low heat, add 100 g of garlic juice, season with salt, and boil it again for 10 minutes before turning off the fire. Therefore, it is possible to entertain guests by putting them in a suitable bowl, and when preparing chicken broth together with the garnish meat seasoned with the remaining lean meat, the entertainment effect is increased.
상기한 통들깨는 즙을 내어 사용하였을 때 기름기가 발생되지 않으며, 인삼 및 생콩가루 등과 함께 육류의 맛이 나도록 한다. 또한, 붕어나 잉어 또는 장어와 같은 민물고기와 자라는 대표적인 보양식의 재료이며, 수삼의 경우는 언급할 필요없이 인체에 이로운 음식이다.The aforementioned sesame seeds do not produce greasy when used to produce juice, so that the taste of meat with ginseng and raw soy flour. In addition, freshwater fish, such as crucian carp, carp or eel, is a representative food for the growth, and ginseng is a food that is beneficial to the human body without mentioning.
따라서, 본 발명의 용봉곰탕은 전체적인 내용물의 구성을 살펴볼 때 건강보조식품으로 거의 완전하다 할 것이다. 특히, 곰국과 닭국물을 미리 준비한 후 고객의 요구에 따라 비교적 짧은 시간 동안 조리하여 내 놓을 수 있는 대중적인 음식이므로, 우리나라의 새로운 대중식으로도 유망하다.Therefore, Yongbong Gomtang of the present invention will be almost complete as a dietary supplement when looking at the composition of the overall contents. In particular, since it is a popular food that can be prepared for a relatively short time after preparing the bear soup and chicken soup in advance, it is also promising as a new popular style of our country.
이와 같이, 본 발명의 용봉곰탕은 보양식인 용봉탕의 주재료를 장시간 고아서 곰국을 만들고 식물성 재료를 이용하여 육류의 맛이 나도록 하여 맛과 영양이 풍부한 이점이 있다.As described above, the Yongbong Gomtang of the present invention has the advantage of rich flavor and nutrition by making the main ingredient of Yongbongtang, which is a nutritional supplement, for a long time, making the bear soup and using the vegetable material to taste the meat.
또한, 광우병과 같은 가축의 질병이 발생될 경우 육류 섭취가 부족하게 되는데, 이와 같은 경우에도 육류의 맛을 즐기면서 충분한 영양을 섭취할 수 있도록 하는 다른 이점이 있다. In addition, when the disease of the livestock, such as mad cow disease occurs, there is a lack of meat intake, in this case there is another advantage that allows you to eat enough nutrition while enjoying the taste of the meat.
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KR910019537A (en) * | 1990-05-18 | 1991-12-19 | 사이도오 고오지 | Manufacturing method of health food mainly containing Jarawon powder or Jara extract |
JPH0458873A (en) * | 1990-06-25 | 1992-02-25 | Seiko Sangyo Kk | Production of processed food of snapping turtle |
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