KR100529507B1 - 굴계탕 제조방법 - Google Patents
굴계탕 제조방법 Download PDFInfo
- Publication number
- KR100529507B1 KR100529507B1 KR10-2003-0088477A KR20030088477A KR100529507B1 KR 100529507 B1 KR100529507 B1 KR 100529507B1 KR 20030088477 A KR20030088477 A KR 20030088477A KR 100529507 B1 KR100529507 B1 KR 100529507B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- chicken
- oyster
- water
- oysters
- Prior art date
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 61
- 241000237502 Ostreidae Species 0.000 title claims abstract description 52
- 235000020636 oyster Nutrition 0.000 title claims abstract description 52
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 7
- 239000004615 ingredient Substances 0.000 title abstract description 7
- 241000208340 Araliaceae Species 0.000 claims abstract description 24
- 240000007594 Oryza sativa Species 0.000 claims abstract description 24
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 24
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 24
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 24
- 235000008434 ginseng Nutrition 0.000 claims abstract description 24
- 235000009566 rice Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 20
- 235000004611 garlic Nutrition 0.000 claims abstract description 20
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000012267 brine Substances 0.000 claims abstract description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 5
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 6
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 235000013330 chicken meat Nutrition 0.000 claims description 51
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 239000003925 fat Substances 0.000 claims description 5
- 241000238557 Decapoda Species 0.000 claims description 4
- 240000000599 Lentinula edodes Species 0.000 claims description 4
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 4
- 244000088415 Raphanus sativus Species 0.000 claims description 4
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 241001454694 Clupeiformes Species 0.000 claims description 3
- 235000019513 anchovy Nutrition 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 238000007598 dipping method Methods 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 7
- 108090000623 proteins and genes Proteins 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 229910052571 earthenware Inorganic materials 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 14
- 241000722363 Piper Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000007502 anemia Diseases 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000014036 Castanea Nutrition 0.000 description 1
- 241001070941 Castanea Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000019568 aromas Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229940107131 ginseng root Drugs 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000001926 lymphatic effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 201000008827 tuberculosis Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23V2250/15—Inorganic Compounds
-
- 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
- A23V2250/70—Vitamins
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
Claims (4)
- 닭과 굴을 이용한 굴계탕을 제조함에 있어서,육수와 찰밥을 제조함과 더불어 굴을 손질하여 껍질을 제거한 뒤에 연한 소금물에 씻고, 닭을 손질하여 내장, 두터운 지방을 제거한 뒤에 씻어서 물기를 빼고, 인삼, 대추, 통마늘, 통생강을 씻어서 물기를 빼며,압력솥에 상기 통생강을 얇게 절단하여 물과 함께 넣은 후, 채반 아래에 물이 위치하도록 채반을 깔고, 상기 닭, 인삼, 대추, 통마늘을 넣고 찌며,상기 압력솥으로 찐 닭, 인삼, 대추, 통마늘과 상기 찰밥을 뚝배기에 넣고,상기 닭 중량의 200중량% ~ 240중량%의 육수를 넣어서 끓인 뒤, 상기 닭의 중량에 대하여 굴 20중량% ~ 30중량%, 대파 5중량% ~ 10중량%, 소금 0.7중량% ~ 1.5중량%, 조미료 0.7중량% ~ 1.5중량%, 후추 0.5중량% ~ 1.0중량%를 넣고 다시 끓이는 것으로 이루어지는 굴계탕 제조방법.
- 제1항에 있어서,상기 육수는 위생용기에 물을 채우고, 물의 중량에 대하여 무 2.5중량% ~ 4중량%, 대파 0.7중량% ~ 1.0중량%, 양파 0.3중량% ~ 0.5중량%, 청량고추 0.25중량% ~ 0.5중량%, 다시멸치 0.2중량% ~ 0.4중량%, 건표고 0.07중량% ~ 0.1중량%를 망에 넣어서 상기 위생용기에 넣고, 물의 중량에 대하여 다시마 0.04중량% ~ 0.08중량%를 따로 위생용기에 넣어서 1시간동안 샌불로 끓인 뒤, 다시마를 건져내고 중불로 3시간동안 끓이고, 물의 중량에 대하여 건새우 0.07중량% ~ 1.0중량%를 다른 망에 넣어서 중불로 1시간동안 끓이고, 상기 무, 대파, 양파, 청량고추, 다시멸치, 건표고를 넣은 망과 상기 건새우를 넣은 망을 건져내는 것으로 이루어지는 굴계탕 제조방법.
- 제1항에 있어서,상기 뚝배기에 넣는 닭은 반마리의 닭임을 특징으로 하는 굴계탕 제조방법.
- 제1항에 있어서,상기 찰밥은 찹쌀을 씻어서 30분간 불린 후, 물을 넉넉하게 부어서 짓게되는 무른밥임을 특징으로 하는 굴계탕 제조방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR10-2003-0088477A KR100529507B1 (ko) | 2003-12-08 | 2003-12-08 | 굴계탕 제조방법 |
Applications Claiming Priority (1)
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---|---|---|---|
KR10-2003-0088477A KR100529507B1 (ko) | 2003-12-08 | 2003-12-08 | 굴계탕 제조방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20050055301A KR20050055301A (ko) | 2005-06-13 |
KR100529507B1 true KR100529507B1 (ko) | 2005-11-21 |
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Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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KR10-2003-0088477A KR100529507B1 (ko) | 2003-12-08 | 2003-12-08 | 굴계탕 제조방법 |
Country Status (1)
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KR (1) | KR100529507B1 (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
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CN109222042A (zh) * | 2018-11-29 | 2019-01-18 | 广东美味源香料股份有限公司 | 一种低脂多肽营养调味汁及其制备方法 |
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2003
- 2003-12-08 KR KR10-2003-0088477A patent/KR100529507B1/ko active IP Right Grant
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KR20050055301A (ko) | 2005-06-13 |
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