KR100495953B1 - Method for cooking a dish using chicken and eel as main ingredients - Google Patents

Abstract

It is an object of the present invention to provide a method for producing a dish in which chicken and eel are used as main ingredients and the fishy characteristic unique to the main ingredients is removed.

In the method for producing a dish containing chicken and eel as the main ingredients of the present invention, after submerging and heating bamboo in the first drinking water, only the liquid is filtered to produce a bamboo liquid that has a bamboo aroma, and this is for the first submersion. A first step of preparing separately for the second submersion and the broth; A second step of submerging the chicken prepared for white cooking by removing the intestines from the first salivary bamboo liquid and submerging the live eel in the second salivary bamboo liquid; A third step of sprinkling the eel after the second step, removing the intestines, and washing the same, and encapsulating it in an internal space of a bamboo container; Submerging the chicken which went through the second step, and the bamboo container enclosed with the eel by the third step in a diluent obtained by mixing the broth liquid and the second drinking water in a weight ratio of 1 to 1 to 10; A fourth step of heating at atmospheric pressure; And a fifth step of heating the chicken having passed through the fourth step, the bamboo container with the eel enclosed therein, and the diluent under a pressure higher than atmospheric pressure.

Description

Method for cooking a dish using chicken and eel as main ingredients}

The present invention relates to a method for producing a dish containing chicken and eel as a main ingredient, and more particularly, to a method for producing a dish in which the smell of bamboo is infiltrated with meat, and the fishy characteristic peculiar to the main ingredient is removed.

Eel and chicken have long been used as traditional summer food products.

Chicken is a high-protein, low-calorie food, compared to other meats such as beef, and is known to be digested and absorbed well because the meat is delicate and tender, and has been mainly provided as samgyetang. Samgyetang is made by removing guts and putting glutinous rice, ginseng, jujube, garlic, and other herbs in the inner space of the chicken, which is prepared for Baeksuk-suk, and then boiled it. There is a problem that the flavor is reduced.

Eel is a high protein stamina food and is known to be much more vitamin A than other meats, and it is mainly served in grilled or tang, and when served as grilled, it may be embarrassing to see the shape of the dish. On the other hand, when it is provided as a hot water odor unique to the eel is avoided, or the shape of the eel in the finished dish is not maintained, there is a problem that the content of the eel is suspected.

The present invention has been made to solve the above problems, and an object of the present invention is to provide a method for producing a dish in which fishy and eel unique fish are removed.

It is another object of the present invention to provide a method for producing a cooking in which the aroma of bamboo is used in the meat of chicken and eel.

It is another object of the present invention to provide a method for producing a dish in which broth is made of chicken and eel flavors and bamboo flavors.

In order to achieve the above object, the manufacturing method of the chicken and eel of the present invention (hereinafter referred to as `` chicken-eel dish '') of the present invention is heated by submerging bamboo in the first drinking water (飮 用水) A first step of preparing the bamboo liquid to filter out only the liquid after the bamboo scent, and separating it for the first submersion, the second submersion, and the broth;

A second step of submerging the chicken prepared for white cooking by removing the intestines from the first salivary bamboo liquid and submerging the live eel in the second salivary bamboo liquid;

A third step of sprinkling the eel after the second step, removing the intestines, and washing the same, and encapsulating it in an internal space of a bamboo container;

A fourth step of submerging the chicken having passed through the second step in the diluent obtained by mixing the broth liquid and the second drinking water, and the bamboo container in which the eel is enclosed by the third step, and heating under atmospheric pressure; And

And a fifth step of heating the chicken, the eel-filled bamboo container, and the diluent under pressure higher than atmospheric pressure.

Preferably, in the second step, the chicken is soaked for 5 to 15 minutes in the first soaking bamboo liquid of 26 to 45 degrees Celsius, the eel is 5 to 10 minutes in the second soaking bamboo liquid at room temperature (常溫) Characterized by being submerged.

Preferably, in the third step, in addition to the eel, garlic, ginger, and bamboo leaves are encapsulated together in the bamboo.

Preferably, the method further comprises the step of encapsulating glutinous rice and herbal medicine in the inner space from which the viscera of the chicken passed through the second step is removed prior to the fourth step.

Hereinafter, with reference to the accompanying drawings will be described in detail an embodiment of a chicken-eel cooking method according to the present invention.

1 is a flow chart showing one embodiment of a method for producing chicken-eel cuisine according to the present invention. Referring to the drawings, the method of manufacturing a chicken-eel dish is provided with a first step of preparing the bamboo liquid to separate for each use (S110). The bamboo liquid, put the washed bamboo and bamboo leaves in a container such as a cauldron and fill the first drinking water (飮 用水) and then heat it by bamboo scent and other ingredients in the drinking water, it can be obtained by filtering only the liquid have. The ratio of the drinking water and bamboo and the heating time can vary, but if you fill the cauldron with drinking water and bamboo in a volume ratio of 3 to 1, you can boil it for about 2 hours.

The bamboo liquid prepared as described above is stored separately for the first submerged, the second submerged, and the broth. In the second step, the first submerged bamboo liquid submerges the chicken, and the second submerged bamboo liquid Submerge the living eel (S120). The chicken is used to remove hair, head and intestines for white cooking. At this time, if the temperature of the first immersion bamboo liquid is 26 to 45 degrees Celsius, the immersion time is 5 to 15 minutes, it is preferable because the bamboo liquid can be sufficiently infiltrated and aged. In consideration of the time required for cooking and the degree of ripening of meat, it is more preferable to precipitate chicken for about 10 minutes in bamboo liquid at a temperature of 36 to 37 degrees Celsius.

The eel submerged in the second salivary bamboo liquid is used live eel placed in the tank without feeding for 2 to 3 days, because the fat is slightly lost, but the meat is elastic and the fishy smell can be reduced. The eel is cooled to the temperature of the air, that is, soaked for 5 to 10 minutes in a second immersion bamboo liquid at room temperature so that toxins or harmful components that may be inside the eel are discharged out of the body, and at the same time, the bamboo scent soaks. If the temperature of the bamboo liquid is higher or lower than room temperature, the eel may die quickly in the bamboo liquid, and it is not preferable because it requires a separate energy to make the temperature. In addition, if the immersion time is shorter than 5 minutes, the toxin or harmful components of the eel is insufficient to be discharged sufficiently in vitro, and if it is longer than 10 minutes, the cooking time is too long to be valid.

The eel is sprinkled with salt in a third step, and after removing the intestines, washed and sealed in the interior of the bamboo container (S130), Figure 2 is a bamboo container used in the third step and the contents enclosed therein It is shown as a sectional view of phosphorus.

Referring to the drawings, a cylindrical bamboo stem comprising two adjacent top and bottom nodes 13, 14 forms one bamboo container 10. Cutting the cylindrical stem of bamboo to the side of the top node 14 between two nodes 13 and 14, the bamboo container body 11 having the bottom node 13 as the bottom and the top node 14 to the ceiling Bamboo container lid 12 is provided. The contents to be described later are placed in the interior space of the bamboo container body 11, and the bamboo container lid 12 is closed to fix the body 11 and the lid 12 to each other with a silk thread or the like. Although not shown, according to another preferred embodiment, instead of the bamboo container lid 12, a so-called gauze towel may be used to close the opening of the bamboo container body 11 and wrap the contents into a silk thread.

The eel 21 encapsulated in the bamboo container 10 is sprinkled with salt to wash away the thick sediment secreted on the surface after the second step S120, and the knife is inserted into the back to cut off the body. It is removed and then washed. The eel 21 is preferably encapsulated as a whole rather than being cut and encapsulated to be easy to eat, because it prevents the crush of the eel when cooked under high temperature and high pressure, and also reduces the occurrence of fishy smell. Garlic 22, ginger 23, bamboo leaves 24 and the like together with the eel 21 is more effective to remove the fishy smell of the eel 21 is preferable.

In the fourth step, the bamboo container 10 in which the eel is enclosed therein and the chickens passed through the second step are submerged in a diluent mixture of the broth and the second drinking water separated in the first step and heated under atmospheric pressure. (S140). The ratio of the second drinking water and the broth bamboo liquid of the diluent is a weight ratio of 1 to 1 to 10 to 1, but preferably 5 to 1 by weight in consideration of the heating time and the taste of the finished dish. In addition, it is also preferable to add the medicinal herbs such as ginseng, jujube, green onions, pine nuts and seasonings such as salt and pepper to improve the taste and nutrition.

An easy way to heat at atmospheric pressure is to heat the lid of the autoclave with the lid open. The pressure cooker is selected in consideration of the convenience in the fifth step (S150) to be described later may use other types of heating vessel. The heating in the fourth step (S140) is not intended to cook chicken and eel, but to make the dilution into a so-called broth that tastes like chicken and eel, and the chicken, eel, and diluent are mutually different. It is to be assimilated under influence. Therefore, it is heated for 5 to 20 minutes, preferably 10 minutes by the so-called fire power of the medium heat which the gas knob (gas knob) of the gas range generally used is intermediately positioned.

If you put the herbal medicine such as glutinous rice, ginseng, jujube, chestnut, garlic, ginger, etc. in the space from which the viscera of the chicken passed through the second step (S120) before the fourth step (S140) is sealed, you can eat cereals. Nutritionally more desirable.

In a fifth step, the chicken container with the chicken and the eel encapsulated therein, and the diluent is heated under a pressure higher than atmospheric pressure (S150). The fifth step (S150) is for learning the materials, by closing and heating the lid of the pressure cooker mentioned in the fourth step (S140) can be easily maintained at a pressure higher than atmospheric pressure, also commonly used It is cooked by heating for 20 to 55 minutes with a so-called strong fire power, in which the gas knob of the gas range is positioned at the maximum. If less than 20 minutes heating the chicken in the pressure cooker is cooked, heating more than 55 minutes the chicken is chewy, heating is preferred for about 40 minutes, which can be maintained the most rich taste and aroma of the dish.

Chicken-eel dish completed through the above steps can enjoy the taste in a variety of ways, but introduce an example as follows.

First, a diluent solution, which is a boiled broth, is cooked chicken submerged in broth, and a bamboo container enclosed with eel is placed on a wide bottom plate. The eel is eaten by opening the lid of the bamboo container and cutting to eat. Other contents enclosed with the eel can be ingested with the eel, and the chicken can eat the meat by applying its bones. Preferably, the orange peel is cut in advance as a lid to cover the open bamboo container, or orange juice is squeezed into the bamboo container so that the scent of orange to the eel can further stimulate the appetite. The intake of the chicken and eel in any order, and nutritionally more preferable with the boiled egg with bamboo liquid.

The broth can be overridden like other common broth dishes, but for people who want to supplement the grain further, add glutinous rice, rice, barley and other grains, vegetables such as chopped carrots and pumpkin, and heat them again. You can also make porridge. At this time, if the soup is not enough can be supplemented with extra bamboo liquid.

Bamboo is known to contain a large amount of minerals, free sugars, essential amino acids, etc., which are beneficial to the human body. Since the stem, epidermis, bamboo shoots, etc. have been used for the treatment of diseases since they have effects such as dry stomach and diuresis. In addition to the nutrition of chicken and eel, the chicken-eel dish completed by the above-described embodiments can be ingested with the beneficial ingredients of the bamboo, and helped to eliminate hangover after drinking as a result of having a small number of volunteers selected for the experiment. I got a comment.

The method of preparing the chicken-eel dish described above and the chicken-eel dish completed thereby have the following effects.

First, it is possible to produce a dish that removes the unique fishy smell that may occur when the chicken and eel are cooked by the interaction of chicken, eel and bamboo.

Second, the aroma of bamboo in the meat (肉) of the chicken and eel, can be prepared a dish provided with a soup of chicken and eel flavor and bamboo aroma.

Third, in addition to the nutrition of chicken and eel with a meal, you can prepare a dish that can eat the beneficial ingredients of bamboo together.

Although the present invention has been described with reference to the embodiments shown in the drawings, this is merely exemplary, and it will be understood by those skilled in the art that various modifications and equivalent other embodiments are possible. Therefore, the true scope of protection of the present invention should be defined only by the appended claims.

1 is a flow chart showing one embodiment of a manufacturing method for a dish according to the present invention.

2 is a cross-sectional view schematically showing an example of a bamboo container used in the practice of the present invention and the contents enclosed therein.

<Description of the symbols for the main parts of the drawings>

10 ... bamboo containers 13,14 ... bamboo nodes

21 ... eel 22 ... garlic

23 ... ginger 24 ... bamboo leaves

Claims (5)

Submerged bamboo in the first drinking water (가열 用水) and heated to filter only the liquid to produce a bamboo flavoured bamboo, and separated it for the first submerged, second submerged, and broth A first step of preparation; A second step of submerging the chicken prepared for white cooking by removing the intestines from the first salivary bamboo liquid and submerging the live eel in the second salivary bamboo liquid; A third step of sprinkling the eel after the second step, removing the intestines, and washing the same, and encapsulating it in an internal space of a bamboo container; A fourth step of submerging the chicken having passed through the second step in the diluent obtained by mixing the broth liquid and the second drinking water, and the bamboo container in which the eel is enclosed by the third step, and heating under atmospheric pressure; And And a fifth step of heating the chicken having passed through the fourth step, the bamboo container with the eel enclosed therein, and a diluent under a pressure higher than atmospheric pressure.  According to claim 1, In the second step, the chicken is submerged in the first bamboo soaking liquid of 26 to 45 degrees Celsius temperature 5 to 15 minutes, characterized in that the chicken eel cooking method. The method according to claim 1 or 2, In the second step, the eel is submerged in a second bamboo soaking liquid at room temperature (常溫) 5 to 10 minutes, characterized in that the manufacturing method of chicken-eel cooking. According to claim 1, In the third step, the method of producing a chicken-eel dish, characterized in that the garlic, ginger, and bamboo leaves in addition to the eel is encapsulated in the bamboo. According to claim 1, And a step of encapsulating glutinous rice and herbal medicine in an inner space from which the viscera of the chickens passed through the second step is removed prior to the fourth step.