KR100891689B1 - Chinese Herb Duck Tea and Manufacturing Method - Google Patents
Chinese Herb Duck Tea and Manufacturing Method Download PDFInfo
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- KR100891689B1 KR100891689B1 KR1020070093501A KR20070093501A KR100891689B1 KR 100891689 B1 KR100891689 B1 KR 100891689B1 KR 1020070093501 A KR1020070093501 A KR 1020070093501A KR 20070093501 A KR20070093501 A KR 20070093501A KR 100891689 B1 KR100891689 B1 KR 100891689B1
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Classifications
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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
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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- 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Cosmetics (AREA)
Abstract
본 발명은 한약재 오리탕 및 그 제조방법에 관한 것으로, 더욱 상세하게는 부산물로 폐기되는 오리뼈와 각종 한약재를 이용하여 이를 육수로 사용하는 한약재 오리탕 및 그 제조방법에 관한 것이다.The present invention relates to a herbal medicine duck bath and a method of manufacturing the same, and more particularly to a herbal medicine duck bath using this as a broth using duck bone and various herbal medicines are discarded as by-products.
이를 위한 본 발명에 따른 한약재 오리탕 및 그 제조방법에 의하면, 살과 분리된 오리뼈 100중량부에 1000 ~ 1200 중량부의 물을 투입하고, 투입된 물이 달여져 40 ~ 60%에 이를 때까지 가열한 후 여과시켜 뼈육수를 구비하고, 상기 오리뼈 100중량부에 대하여 음양곽, 구기자, 당귀, 천궁, 유근피, 작약, 숙지황 각각 5 ~ 10중량부와 감초, 생강 각각 1 ~ 10중량부를 1000 ~ 1200 중량부의 물에 투입하고, 투입된 물이 달여져 40 ~ 50%에 이를 때까지 가열한 후 여과시켜 약재물을 구비한 다음 상기 수득된 뼈육수 100중량부에 대하여 약재물 20 ~ 30중량부와 뼈에서 분리된 오리고기 20 ~ 30중량부를 투입한 후 이를 끓인 다음, 상기 뼈육수 100중량부에 대하여 대파 3 ~ 5중량부를 투입하여 익히는 것을 특징으로 한다.According to the herbal medicine duck bath according to the present invention and a method for manufacturing the same, 1000 to 1200 parts by weight of water is added to 100 parts by weight of the duck bone separated from the flesh, and the water is heated until it reaches 40 to 60%. After filtering to provide bone broth, and 5 to 10 parts by weight of each of Yin and Yang, Koji, Dongguk, Cheongung, Yugeunpi, Peony, Sukjihwang and 1 to 10 parts by weight of 1000 to 1200, respectively It is added to the water of wealth, the water is added until it is heated to 40 to 50%, filtered and equipped with medicinal herbs and then from 20 to 30 parts by weight of the medicinal herbs and bone based on 100 parts by weight of the obtained bone broth 20 to 30 parts by weight of separated duck meat is added and then boiled, and then 3 to 5 parts by weight of leek is added to 100 parts by weight of the bone broth.
오리뼈, 음양곽, 작약, 숙지황, 오리고기, 오리탕 Duck bone, Yin Yang, Peony, Sukjiwang, Duck, Duck bath
Description
본 발명은 한약재 오리탕 및 그 제조방법에 관한 것으로, 더욱 상세하게는 부산물로 폐기되는 오리뼈와 각종 한약재를 이용하여 이를 육수로 사용하는 한약재 오리탕 및 그 제조방법에 관한 것이다.The present invention relates to a herbal medicine duck bath and a method of manufacturing the same, and more particularly to a herbal medicine duck bath using this as a broth using duck bone and various herbal medicines are discarded as by-products.
대한민국 특허출원번호 제1997-0033554호Korean Patent Application No.1997-0033554
대한민국 특허출원번호 제2000-0019778호Republic of Korea Patent Application No. 2000-0019778
오리뼈에는 다량의 칼슘과 인지질, 철분 등을 포함하고 있으나, 분리 해체되는 과정이 번잡하여 일반적으로 폐기처리되고 있다.Duck bone contains a large amount of calcium, phospholipids, iron, etc., but the process of separation and disassembly is complicated and generally disposed of.
공지의 예들로서, 위와 같은 유효성분에 주목하여 오리뼈를 이용하여 음용 또는 조리한 후 음용, 섭취할 수 있도록 대한민국 특허출원번호 제1997-0033554호 "청둥오리 육골쑥 농축비빔밥 제조방법", 대한민국 특허출원번호 제2000-0019778호 "유황오리뼈를 주재료로 한 건강음료" 등이 개시되어 있다.As known examples, the Korean Patent Application No. 1997-0033554 "Method of manufacturing mallard duck meat mugwort bibimbap", Korean patent for drinking or ingesting after drinking or cooking using duck bones, paying attention to the active ingredients as described above. Application No. 2000-0019778 discloses a "health drink mainly based on sulfur duck bone".
위와 같은 공지의 예들은 공통적으로 오리뼈를 이용하는 것이나, 오리탕의 재료로서 이용되지는 못하고, 단지 오리뼈의 재활용 차원에서 이루어지는 발명들에 불과하였다.Known examples as described above are commonly used duck bone, but is not used as a material of the duck bath, but merely invented in terms of recycling the duck bone.
본 발명은 이러한 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 오리뼈가 가지고 있는 유효한 영양성분을 그대로 이용하고, 적용할 수 있는 오리탕 및 그 제조하는 방법을 제공한다.The present invention has been made to solve such a problem, the object of the present invention is to provide a duck bath and a method for producing the same can be applied to use the effective nutritional ingredients of the duck bone as it is.
상술한 목적을 달성하기 위한 본 발명은, 살과 분리된 오리뼈 100중량부에 1000 ~ 1200 중량부의 물을 투입하고, 투입된 물이 달여져 40 ~ 60%에 이를 때까지 가열한 후 여과시켜 뼈육수를 구비하고, 상기 오리뼈 100중량부에 대하여 음양곽, 구기자, 당귀, 천궁, 유근피, 작약, 숙지황 각각 5 ~ 10중량부와 감초, 생강 각각 1 ~ 10중량부를 1000 ~ 1200 중량부의 물에 투입하고, 투입된 물이 달여져 40 ~ 50%에 이를 때까지 가열한 후 여과시켜 약재물을 구비한 다음 상기 수득된 뼈육수 100중량부에 대하여 약재물 20 ~ 30중량부와 뼈에서 분리된 오리고기 20 ~ 30중량부를 투입한 후 이를 끓인 다음, 상기 뼈육수 100중량부에 대하여 대파 3 ~ 5중량부를 투입하여 익히는 것을 특징으로 한다.The present invention for achieving the above object, 1000 to 1200 parts by weight of water is added to 100 parts by weight of the duck bone separated from the flesh, and heated until the added water is added to 40 to 60% and then filtered bone Equipped with broth, 5 to 10 parts by weight each of Yin Yang Kwak, Gugija, Dongguk, Cheonggung, Yugeunpi, Peony, Sukjihwang, and 1 to 10 parts by weight of licorice and ginger are added to 1000 to 1200 parts by weight of water. And, the input water is weighed and heated until it reaches 40 to 50%, and then filtered and equipped with medicinal herbs. After 20 to 30 parts by weight of the boil and then boiled, it is characterized in that the leek 3 to 5 parts by weight with respect to 100 parts by weight of the bone broth to cook.
또한, 상기 수득된 뼈육수와 여기에 투입된 약재물과 뼈와 분리된 오리고기는 15 ~ 30분 가열하는 것을 특징으로 한다.In addition, the obtained bone broth and the medicinal herbs and bones that are separated from the bone is characterized in that it is heated for 15 to 30 minutes.
삭제delete
본 발명의 다른 목적 및 효과는 이하의 상세한 설명으로부터 명확하게 되고, 본 발명의 바람직한 실시예를 나타내는 상세한 설명 및 실시예는 본 발명의 범주를 제한하는 것이 아니다.Other objects and effects of the present invention will become apparent from the following detailed description, and the detailed description and examples showing the preferred embodiments of the present invention do not limit the scope of the present invention.
이상에서 상세히 설명한 바와 같이, 본 발명의 제조방법에 의해 제조된 오리탕은 폐기처리되는 오리뼈와 한약재를 이용하여 육수로 가공하고, 여기에 오리고기를 넣어 한약재와 오리의 유효성분을 효과적으로 섭취할 수 있도록 하여 건강, 보양식을 먹을 수 있는 효과가 있다.As described in detail above, the duck bath prepared by the manufacturing method of the present invention can be processed into broth using the discarded duck bone and herbal medicine, and the duck meat can be put therein to effectively consume the active ingredients of the herbal medicine and duck. It is effective to eat health, health food.
발명의 실시를 위한 구체적인 내용을 기재하기에 앞서 먼저 본 출원인은 특허출원 제2007-0063502호 "한약재 오리탕 및 그 제조방법"을 2007년 6월 27일자로 출원하였으며, 본 발명은 이를 더욱 개선한 오리탕에 관한 것이다.Prior to describing the specific details for carrying out the invention, the applicant first applied for a patent application No. 2007-0063502 "Herbal medicine duck bath and its manufacturing method" on June 27, 2007, and the present invention further improved the duck bath. It is about.
이하, 본 발명에 따른 하나의 바람직한 실시예를 상세히 설명한다.Hereinafter, one preferred embodiment according to the present invention will be described in detail.
먼저, 본 발명에 적용되는 오리는 닭고기와 유사하고, 닭에 비해 비타민 B군이 더 많고 콜레스테롤이 적으며 불포화지방산이 많다.First, the duck applied to the present invention is similar to chicken, and has more vitamin B group, less cholesterol, and more unsaturated fatty acids than chicken.
이러한 오리는 약용으로 많이 이용하며, 허약체질의 사람에게 좋고 동의보감에 이뇨, 해독작용이 있다고 기록되어 있으며 고혈압, 동맥경화, 신경통 질병 전 후의 회복, 중풍 예방 식품으로 활용되고 있다. These ducks are widely used for medicinal purposes, and are good for people with weak constitution and have been reported to have diuretic and detoxification effects.
본 발명에 적용되는 오리뼈는 다량의 칼슘과 인지질, 철분 등을 포함하고 있으며, 살과 분리 해체된 후 구비된다.Duck bone applied to the present invention contains a large amount of calcium and phospholipids, iron, etc., and is provided after being separated from flesh and separated.
본 발명에서 오리와 어울려 오리의 유효성분을 파괴하지 않고, 상승시키기 위한 한약재로는 음양곽, 구기자, 당귀, 천궁, 유근피, 작약, 숙지황이 적용된다.In the present invention, with the duck, without destroying the active ingredient of the duck, as a herbal medicine to increase the yinyanggwa, wolfberry, donkey, cheongung, yugeunpi, peony, sukjihwang is applied.
음양곽은 냄새가 없으며 맛은 맵고 달며 성질은 따듯한 것으로 알려져 있으며, 통상적으로 한방에서는 뼈를 튼튼하게 하고, 발기부전, 유정, 자궁냉증, 사지냉증, 피부마비, 구안와사, 건망증, 반신불수, 허리와 무릎 연약증, 고혈압, 소아마비 등에 쓰인다.Yin and Yang are known to be odorless, taste hot and sweet, and have a warm nature.Thus, in Korean medicine, bones are strengthened, erectile dysfunction, oil well, uterine cold, limb cold, skin paralysis, guanwasa, forgetfulness, paraplegia, waist and knee Used for weakness, high blood pressure, polio, etc.
구기자는 단백질·지방·당질·칼슘·인·철분·베타인·루틴·비타민(A·B1·B2·C) 등이 들어 있어 흡수가 빠르며, 한방에서는 강장제·해열제로 쓰고 간기능 보호 작용이 뛰어나 부작용이 별로 없고, 시력을 좋게 하고 당뇨병 등의 성인병을 예방하며 폐와 신장의 기능을 좋게 하고, 들기름과 섞어 숙성해 두었다가 머리에 바르면 흰머리가 생기는 것을 막아 주고 화상에도 효과가 있으며, 풍이 오는 것 을 막아주는 효과가 있음이 알려져 있다.Goji berries contain protein, fat, sugar, calcium, phosphorus, iron, betaine, rutin, and vitamins (A, B1, B2, C), so they are absorbed quickly. It has few side effects, improves eyesight, prevents adult diseases such as diabetes, improves lung and kidney function, mixes with perilla oil, and matures it. It is known that there is a blocking effect.
당귀는 참당귀가 적용되고, 단맛은 나지 않고 약간 쓴맛을 나타낸다. 당귀는 피가 부족할 때 피를 생성해 주는 보혈작용(補血作用)을 수행하며, 항암효과 및 혈압강하작용이 강하다는 것으로 알려져 있다.Angelica is a true donkey is applied, not sweet taste is slightly bitter taste. Angelica is known to have a strong anti-cancer effect and blood pressure lowering blood pressure (補血 作用) to produce blood when there is a lack of blood.
천궁은 한방에서 진정·진통·강장에 효능이 있어 두통 ·빈혈증 ·부인병 등에 사용하는 것으로, 방향성 식물이다.Cheongung is an aromatic plant that is used for soothing, pain and tonic in oriental medicine, and is used for headache, anemia and women's diseases.
유근피는 느릅나무 뿌리껍질로 예로부터 위장병 치료에 널리 쓰여 온 약재다. 보리차 대용으로 둥글레나 결명자 등을 끓여 마시듯 유근피도 차로 끓여 즐길 수 있으며, 이것은 종창이나 종기의 치료에도 탁월한 효과가 있고, 불면증을 다스리고 이뇨작용이 있으며, 여성에게는 월경을 순조롭게 해주는 효과가 있음이 알려져 있다.Root root skin is an elm root bark and has been widely used for the treatment of gastrointestinal diseases. As a substitute for barley tea, you can enjoy boiled roots with tea, just like boiled rounded stalks, and it is known to be effective in the treatment of swelling and boils, to control insomnia, to diuretic, and to make menstruation smooth. have.
작약은 본초강목에서는 '복통, 부스럼, 유행병, 요통 등에 쓰고 속을 편안하게 하며 대소변을 잘 나가게 한다'고 기록되어 있고, 향약집성방에서는 '5장을 보강하며 배가 부은 것, 월경이 통하지 않는 것 등을 낫게 하고 어혈을 흩어지게 하며 고름을 삭힌다'라고 나타내고 있으며, 뼈를 튼튼하게 하는 효과가 있음이 알려져 있다.Peony is written in the main plant 'stomach pain, swelling, epidemic, low back pain, etc. It is written to make the inside comfortable and faeces go out well', and in the Yakyang Sungbang room 'stiffening chapter 5, swelling, menstruation, etc. It heals the blood, scatters blood and pus is cut. 'It is known to have a strong bone effect.
숙지황은 신장, 간장, 심장의 기능을 보강하며, 특히 조혈작용이 강하여 빈혈에 탁월한 효과를 지니고 있다. 그 밖에도 진해, 월경불순에도 효과가 있는 것으로 알려져 있다.Sukjiwang reinforces the function of the kidneys, liver, heart, especially the hematopoietic effect has an excellent effect on anemia. In addition, it is known that it is effective for dark sea and menstrual irregularities.
감초는 사포닌 성분인 글리시리진,혈관을 튼튼히 해주는 여러 종류의 플라보 노이드,유기산, 아미노산들,콜린,검,과당,포도당 등이 함유되어 있으며, 다른 물질의 독성을 약화 시키는 성분이 들어있어 한약재가 투입되는 곳에는 언제나 포함되어 있다.Licorice contains saponin glycerin, various kinds of flavonoids to strengthen blood vessels, organic acids, amino acids, choline, gum, fructose and glucose, and it contains ingredients that weaken the toxicity of other substances. Wherever it is included is always included.
생강은 성질은 약간 따뜻하고 맛은 매우며 독이 없는 데, 오장(간, 심, 비, 폐, 신)으로 들어가 담을 제거하고 기를 아래로 내리며 토를 그치게 하는가 하면, 풍한습을 제거하고 기가 위로 치밀어 올라 딸꾹질과 숨이 차서 기침하는 증세를 치료하는 것으로 알려져 있다.Ginger is slightly warm in nature, very tasty and non-poisonous. It enters the five intestines (liver, heart, rain, lungs and sour) to remove the wall, lower the creeper and stop the vomit. It is known to treat hiccups and shortness of breath.
위와 같이 구비된 재료들을 이용하여 한약재 오리탕의 제조방법을 제조하는 방법을 각 단계별로 살펴보면 다음과 같다.Looking at each step of the method of manufacturing a herbal medicine duck bath manufacturing method using the materials provided as follows.
1. 오리뼈 구비단계1. Stage to prepare duck bone
도살된 오리에서 살과 뼈를 분리하여 오리뼈를 구비한다.Separate the flesh and bone from the slaughtered duck to provide the duck bone.
2. 육수 수득단계2. Obtaining broth
살과 분리된 오리뼈 100중량부에 1000 ~ 1200 중량부의 물을 투입한 다음 투입된 물이 달여져 40 ~ 60%에 이를 때까지 가열한 후 여과시켜 오리뼈 육수를 구비한다.1000 to 1200 parts by weight of water is added to 100 parts of the duck bone separated from the flesh, and then the water is added and heated until it reaches 40 to 60%.
3. 한약재 구비단계3. Stage of Herbal Medicine Preparation
음양곽, 구기자, 당귀, 천궁, 유근피, 작약, 숙지황을 오리뼈 100중량부에 대하여 각기 동일하게 5 ~ 10 중량부로 구비한다.Eumyangkwa, wolfberry, donkey, cheongung, yugeunpi, peony, sukjihwang is equipped with 5 to 10 parts by weight, respectively, with respect to 100 parts by weight of duck bone.
4. 감미재 구비단계4. Sweetener Preparation Step
감미재로 사용되도록 오리뼈 100 중량부에 대하여 감초 1 ~ 10 중량부와, 생 강 1 ~ 10 중량부를 구비한다.It is provided with 1 to 10 parts by weight licorice and 1 to 10 parts by weight of ginger per 100 parts by weight of duck bone to be used as a sweetener.
5. 약재물 수득단계5. Obtaining Herbs
오리뼈 100 중량부에 대하여 물 1000 ~ 1200 중량부에 한약재와 감미재를 투입한 다음 투입된 물이 달여져 40 ~ 50%에 이를 때까지 가열한 후 여과시켜 약재물을 구비한다.1000 to 1200 parts by weight of water is added to 1000 ~ 1200 parts by weight of herbal medicine and sweetener and then added water is heated to 40 to 50% and filtered to prepare the medicine.
6. 오리탕 요리단계6. Cooking duck bath
수득된 육수 100 중량부에 대하여 약재물 20 ~ 30중량부와 오리고기 20 ~ 30 중량부를 투입한 후 이를 끓인 다음, 상기 육수 100 중량부에 대하여 대파 3 ~ 5 중량부와 된장 3 ~ 5 중량부와 소금 6 ~ 8 중량부를 투입한 후 익혀 오리탕을 얻는다.20 to 30 parts by weight of medicinal herbs and 20 to 30 parts by weight of duck meat are added to 100 parts by weight of the broth obtained, and then boiled. Then, 3 to 5 parts by weight of leek and 3 to 5 parts by weight of miso 6 to 8 parts by weight of salt and boiled to obtain a duck bath.
본 발명에 따른 한약재 오리탕을 제조하기 위한 최선의 실시예Best Example for Preparing Herbal Medicine Oriental Tea according to the Present Invention
살과 분리 해체된 오리뼈 100 중량부에 물 1200 중량부를 일반 솥 또는 압력 솥에 투입한 후 오리뼈가 투입된 물이 달여져 50%에 이를 때까지 약한 불로 끓여 뼈육수를 구비한다.100 parts by weight of the disassembled duck bones and 1200 parts by weight of water are put in a general or pressure cooker, and the bones are added to the boiled water and boiled over low heat until it reaches 50%.
오리뼈 100 중량부에 대하여 음양곽, 구기자, 당귀, 천궁, 유근피, 작약, 숙지황를 각 10 중량부 씩, 감초 5 중량부, 생강 5 중량부, 물 1200 중량부를 일반 솥 또는 압력 솥에 투입한 후 물이 42%에 이를 때까지 약한 불로 끓여 약재물을 구비한다.For 100 parts by weight of duck bones, wolfberry, Angelica, Cheongung, Yugeunpi, Peony, Sujikuhwang, each 10 parts by weight, licorice 5 parts by weight, 5 parts by weight ginger, and 1200 parts by weight water are added to a general or pressure cooker. Boil over low heat until the 42% is reached and prepare the medicine.
상기 구비된 뼈육수와 약재물을 이용하여 한약재 오리탕을 제조하기 위해서 상기 뼈육수 100 중량부에 약재물 24 중량부와 오리고기 24 중량부를 투입하고, 20분 정도 끓인 다음, 대파 4 중량부, 된장 5 중량부, 소금 8 중량부를 넣어 대파가 익을 때까지 끓여 오리탕을 얻었다.In order to manufacture the herbal medicinal duck bath using the provided bone broth and medicinal herbs, 24 parts by weight of medicinal herbs and 24 parts by weight of duck meat are added to 100 parts by weight of the bone broth, boiled for 20 minutes, and then 4 parts by weight of leek, miso 5 parts by weight and 8 parts by weight of salt were added and boiled until the leeks were cooked to obtain an duck bath.
본 발명은 그 정신 또는 주요한 특징으로부터 일탈하는 일없이, 다른 여러 가지 형태로 실시할 수 있다. 그 때문에, 전술한 실시예는 모든 점에서 단순한 예시에 지나지 않으며, 한정적으로 해석해서는 안된다. 본 발명의 범위는 특허청구의 범위에 의해서 나타내는 것으로써, 명세서 본문에 의해서는 아무런 구속도 되지 않는다. 다시, 특허청구범위의 균등 범위에 속하는 변형이나 변경은, 모두 본 발명의 범위 내의 것이다.This invention can be implemented in other various forms, without deviating from the mind or main characteristic. For this reason, the above-described embodiments are merely examples in all respects and should not be interpreted limitedly. The scope of the present invention is shown by the scope of the claims, and is not limited by the specification text. Again, all variations and modifications belonging to the equivalent scope of the claims are within the scope of the present invention.
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| KR1020070093501A KR100891689B1 (en) | 2007-09-14 | 2007-09-14 | Chinese Herb Duck Tea and Manufacturing Method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100952581B1 (en) | 2009-05-29 | 2010-04-09 | 서정희 | A cooking mathods for the duck soup |
| KR101251952B1 (en) * | 2012-04-20 | 2013-04-08 | 강신복 | Method for manufacturing soup made from smoked duck bone |
| KR101699219B1 (en) | 2015-10-08 | 2017-01-24 | 심보성 | Cooking method for poultry using oriental medicines and cooking duck or cooking chicken thereof |
| KR20180083768A (en) | 2017-01-13 | 2018-07-23 | 권영진 | Method of cooking duck stew and duck stew thereby the same that |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101232471B1 (en) * | 2011-06-21 | 2013-02-12 | 조현정 | method of cooking duck stew using enzyme of sprung grain flour and duck and overcooked rice soup using the same |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010019710A (en) * | 1999-08-30 | 2001-03-15 | 김원제 | Recipe of soup cooked duck in main material |
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2007
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010019710A (en) * | 1999-08-30 | 2001-03-15 | 김원제 | Recipe of soup cooked duck in main material |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100952581B1 (en) | 2009-05-29 | 2010-04-09 | 서정희 | A cooking mathods for the duck soup |
| KR101251952B1 (en) * | 2012-04-20 | 2013-04-08 | 강신복 | Method for manufacturing soup made from smoked duck bone |
| KR101699219B1 (en) | 2015-10-08 | 2017-01-24 | 심보성 | Cooking method for poultry using oriental medicines and cooking duck or cooking chicken thereof |
| KR20180083768A (en) | 2017-01-13 | 2018-07-23 | 권영진 | Method of cooking duck stew and duck stew thereby the same that |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20090028152A (en) | 2009-03-18 |
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