KR101196939B1 - method for preparing camellia sinensis assamica clear soup with wheat flakes comprise terrine made chiken beef stock - Google Patents
method for preparing camellia sinensis assamica clear soup with wheat flakes comprise terrine made chiken beef stock Download PDFInfo
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- KR101196939B1 KR101196939B1 KR1020100022117A KR20100022117A KR101196939B1 KR 101196939 B1 KR101196939 B1 KR 101196939B1 KR 1020100022117 A KR1020100022117 A KR 1020100022117A KR 20100022117 A KR20100022117 A KR 20100022117A KR 101196939 B1 KR101196939 B1 KR 101196939B1
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- sujebi
- chicken
- jangguncha
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 장군차잎 가루와 밀가루를 넣고 혼합 반죽하여 수제비를 제조하고, 닭뼈에 장군차 추출액을 넣어 제조한 장군차 약선 닭육수 국물에 상기 수제비를 끓인 후, 닭고기, 인삼, 대추, 마늘, 부추, 김, 장군차잎, 찹쌀 등의 재료로 만든 테린을 고명으로 얹은 수제비를 제조하는 방법에 관한 것이다.
약선 닭육수로 만든 테린을 곁들인 장군차 수제비 제조방법은, 통밀가루와 장군차잎 가루 및 소금을 혼합한 후 물(혼합물의 총 중량의 50%)을 넣고 반죽한 후 숙성시켜 수제비 반죽을 완성하고, 용기에 상기 장군차 약선 닭육수를 넣고 끓인 후 상기 완성한 장군차 수제비 반죽을 얇게 떼어 넣고 익힌 다음, 그릇에 수제비를 담고 고명으로 상기 한국식 테린, 애호박볶음, 감자볶음, 당근볶음 등을 보기 좋게 얹은 후, 실파, 풋고추, 붉은고추 등 소량의 재료를 잘게 썬 후, 국간장, 후추, 마늘 등을 약간 섞어 혼합된 양념장을 적당히 넣어 간을 맞추어 수제비를 제조한다.
본 발명은 기존의 수제비를 좋아하는 사람들에게 새로운 형태의 음식을 공급할 수 있으며, 단일화한 상품으로 대중화가 가능하고, 한국 고유의 음식을 세계화와 함께 높은 부가가치를 창출할 수 있다.The present invention is to prepare a sujebi by mixing and kneading the general tea leaf powder and flour, and after boiling the sujebi in Jangguncha Yaksen chicken broth broth prepared by putting the general tea extract into chicken bone, chicken, ginseng, jujube, garlic, leek, The present invention relates to a method for preparing sujebi topped with terrin made from ingredients such as laver, general tea leaves, and glutinous rice.
In the method of manufacturing Janggun-cha sujebi with terrine made from medicinal chicken broth, mix the whole wheat flour with the Jangcha-tea powder and salt, add water (50% of the total weight of the mixture), knead and mature to complete the sujebi dough, Put the Jangguncha yaksen chicken broth in a container and boil it, and then thinly cut the finished Jangguncha sujebi dough, and cook it. Chop a small amount of ingredients such as green onions, green peppers, and red peppers, and then mix the sauce with a little bit of soy sauce, pepper, and garlic to make a homemade sujebi.
The present invention can supply a new type of food to people who like existing sujebi, can be popularized as a unified product, and can create high added value with globalization of Korean unique food.
Description
본 발명은 약선 닭육수로 만든 테린을 곁들인 장군차 수제비 제조방법에 관한 것으로, 더욱 상세하게는 장군차잎 가루를 넣고 혼합 반죽하여 수제비반죽을 제조하고, 닭뼈에 장군차잎 추출액을를 넣어 제조한 장군차 약선 닭육수 국물에 상기의 수제비를 끓인 후, 닭고기, 인삼, 대추, 마늘, 부추, 김, 장군차잎, 찹쌀 등의 재료로 만든 테린을 고명으로 얹은 수제비를 제조하는 방법에 관한 것이다.
The present invention relates to a method for preparing Janggun-cha sujebi with a terrine made of medicinal chicken broth. After boiling the above sujebi in chicken broth, and relates to a method of manufacturing a sujebi topped with a terrine made of ingredients such as chicken, ginseng, jujube, garlic, leek, seaweed, general tea leaves, glutinous rice.
수제비에 관한 종래의 기술로는 대한민국 공개특허 2004-0082382 “잣뽕잎 수제비 및 그 제조방법”, 2005-0099718 “장어 육수 김치 칼국수 또는 수제비 및 그 제조 방법”, 특1991-025898 “즉석수제비의 제조방법”, 2003-0087873 “다슬기 수제비 제조방법 및 다슬기 수제비”, 2001 -0071621 “감자수제비를 제조하는 방법” 등이 있다.Conventional techniques related to the sujebi, Korean Patent Publication No. 2004-0082382 "Sadby leaves and preparation method thereof", 2005-0099718 "Eel gravy kimchi kalguksu or homemade bee and the preparation method thereof", Korean Patent 1991-025898 "Method of preparing instant sujebi ”, 2003-0087873“ Manufacturing method of multi-seed sujebi and multi-seul sujebi ”, 2001 -0071621" Method of manufacturing potato sujebi ".
대한민국 공개특허 2008-0030603에는 “장군차 추출물을 함유하는 기능성 코팅 쌀의 제조방법 및 이의 제조방법으로 수득되는 고혈압의 개선 효과를 갖는 기능성 쌀” 이 공개되어 있다.Korean Unexamined Patent Publication No. 2008-0030603 discloses "a manufacturing method of a functional coated rice containing a general tea extract and a functional rice having an effect of improving hypertension obtained by the manufacturing method thereof."
그러나, 전술한 바와 같이 장군차의 효능을 활용한 치료용 조성물과 기능성 코팅쌀에 관한 연구는 있으나, 장군차 등의 약선 재료를 음식에 활용한 방법은 전혀 개시되어 있지 않다. However, as described above, although there is a study on the therapeutic composition and functional coated rice utilizing the efficacy of Jangguncha, there is no disclosure of a method of using medicines such as Jangguncha in food.
또한 테린(Terrine)은 프랑스 전통 요리이며, 베이컨 조각을 깐 용기에 여러 가지 고기와 가금육 같은 고기를 채워 넣어 이중탕으로 하여 만든 음식을 뜻한다. 프랑스에서는 서민들에 의해 식육으로 사용하고 남은 부산물을 이용한 요리였으나, 많은 사람들의 노력으로 부가가치가 높은 최고급 요리가 되었다. In addition, Terrine is a traditional French dish made of a double bath filled with meat and poultry meat in a container filled with bacon slices. In France, it was a dish made by the common people and leftover by-products, but many people's efforts made it a high value added dish.
테린(Terrine)의 전통적 조리방법(Chicken Liver Terrine with Truffle)은 1997년 형설출판사에서 발행한 현대 서양요리(진양호 저자)의 418쪽에 개시되어 있으며, 그 조리방법은 하기 표 1과 같다.Terrine's traditional cooking method (Chicken Liver Terrine with Truffle) is disclosed on page 418 of the modern Western cuisine (Jin Yang-ho author) published by Hyungseol Publisher in 1997, the cooking method is shown in Table 1 below.
한국식 테린은 한국인들에게 익숙한 삼계탕 식재료를 사용하여, 테린의 전통적 조리법을 기초로 제조한 한국식 테린이다.Korean-style terrin is a Korean-style terrin made from the traditional recipe of Terin, using samgyetang ingredients familiar to Koreans.
그러나 수제비는 가정에서 나이드신 분들이 옛시절을 회상하며 끓여 먹고 있어 기호도가 낮은 실정이며, 특히나 장군차 추출액 등으로 제조한 약선 닭육수와 테린을 이용한 수제비에 관한 연구는 미미한 편이다. 따라서 수제비를 현대인의 입맛과 취향에 알맞게 제조하기 위하여 영양과 맛에 영향을 주는 장군차 추출액과 테린을 사용한 수제비를 널리 보급할 필요가 있다.However, the sujebi is home to older people, recalling the old days and boiled down, and the preference is low. Especially, the research on the sujebi using the yaksen chicken broth and terin made with Janggun tea extract, etc., is insignificant. Therefore, in order to prepare the sujebi to suit the taste and taste of modern people, it is necessary to widely disseminate the sujebi using the Janggun tea extract and the terrine affecting nutrition and taste.
전술한 바와 같이 수제비에 관한 종래의 기술은 전통 조리방식에 국한되어 있을 뿐, 장군차 추출액 등을 사용한 장군차 약선 닭육수와 한국식 테린을 이용한 수제비 제조에 관한 기술은 전혀 개시되어 있지 않기 때문에 현대인의 취향에 부합할 수 있는 제조방법은 매우 필요하다고 할 수 있다.As described above, the conventional techniques related to the preparation of sujebi are limited to the traditional cooking method, and since the technique of making sujebi using the Jang-cha-vek chicken broth and the Korean-terrin is not disclosed at all. Manufacturing method that can meet your taste is very necessary.
따라서, 장군차 약선 닭육수와 한국식 테린을 이용한 수제비의 개발은 당연히 이루어져야 할 숙제라 할 것이다.
Therefore, the development of a sujebi using general carnal chicken broth and Korean terrine will be a task that must be made.
본 발명의 목적은 음식의 영양과 맛을 높이고 건강을 지킬 수 있는 약선 닭육수로 만든 테린을 곁들인 장군차 수제비 제조방법을 제공함에 있다.It is an object of the present invention to provide a method for preparing Janggun tea sujebi with terin made of medicinal chicken broth that can enhance the nutrition and taste of food and keep health.
본 발명의 다른 목적은 우리의 전통 음식인 수제비를 현대화된 한국식 테린을 곁들인 수제비를 제공함으로써 소비자의 기호나 시대적인 욕구에 부합할 수 있는 장군차 약선 닭육수로 만든 테린을 곁들인 장군차 수제비 제조방법을 제공함에 있다.It is another object of the present invention to provide a sujebi with our traditional food Sujebi with modernized Korean terin, which can meet the consumer's preferences and the desires of the age. In providing.
본 발명의 또 다른 목적은 수제비의 국물을 장군차 약선 닭육수를 사용하고 기능성 성분이 함유된 장군차 약선 닭육수로 만든 테린을 곁들인 장군차 수제비 제조방법을 제공함에 있다.
Still another object of the present invention is to provide a method for preparing Janggun tea sujebi with a terrine made of Janggun tea Yaksen chicken broth using the Janggun tea broth chicken broth and functional ingredients.
상기 목적을 달성하기 위한 본 발명의 장군차 수제비반죽 제조방법은,Janggun car homemade dough dough of the present invention for achieving the above object,
장군차잎을 상온의 물에 담가 세척하여 상기 장군차잎의 수분을 제거하고, 상기 수분이 제거된 장군차잎을 분쇄기로 분쇄하여 가루로 형성하는 단계와, 혼합물 총 중량에 대해 통밀가루 92.5~97 중량%, 상기 가루로 형성된 장군차잎 가루 2~5 중량%, 소금 1~2.5 중량%을 혼합한 후 물을 혼합물 총 중량의 50 중량%을 넣고 반죽하는 단계와, 수제비반죽을 랩에 싸서 상온이나 1~2℃에서 2시간 내지 2시간 30분 동안 숙성시켜 수제비 반죽을 완성하는 단계와, 상기 완성된 수제비반죽을 진공으로 포장하는 단계를 포함함을 특징으로 한다.Soaking the Janggun tea leaves in water at room temperature to remove the water of the Janggun tea leaves, and pulverizing the water-removed Janggun tea leaves with a grinder to form a powder, 92.5 ~ 97% by weight of whole wheat flour , Mixing 2 ~ 5% by weight of the general tea leaf powder formed by the powder, 1 ~ 2.5% by weight of salt, and then kneading 50% by weight of the total weight of the water mixture, and wrapped the homemade dough dough in a wrap at room temperature or 1 ~ Comprising aging for 2 hours to 2 hours 30 minutes at 2 ℃ to complete the homemade dough, characterized in that it comprises the step of vacuuming the finished homemade dough.
상기 목적을 달성하기위한 본 발명의 약선 닭육수로 만든 테린을 곁들인 장군차 수제비제조방법은, 장군차잎에 55~65℃의 끓인 생수를 상기 장군차잎 중량에 대하여 50배의 중량으로 넣고 20분간 우린 후, 25 메쉬(mesh)의 체에 걸러 제조된 장군차 추출액과, 총 재료 중량에 대해 핏물이 빠진 닭뼈 45~50중량%, 상기 장군차 추출액 45~50중량%, 황기 0.1~1중량%, 엄나무 0.1~1중량%, 대추 0.1~0.5중량%, 구기자 0.05~0.5중량%, 생강 0.05~0.2중량%, 통마늘 0.3~0.9중량%, 통양파 0.3~0.9중량% 의 총 재료와 상기 총재료 중량의 3~4배 중량의 물을 압력솥에 넣은 후 700-800psi압력으로 가열하여 10~20분동안 끓여 수득한 장군차 약선 닭육수와,In order to achieve the above object, Janggun tea homemade preparation method with a terrine made of chicken meat chicken broth of the present invention, put boiled water of 55-65 ℃ in Janggun tea leaves at 50 times the weight of the general tea leaves in 20 minutes After, the jangguncha extract prepared by sieving 25 mesh sieve, 45-50% by weight of the bones of chicken bones missing from the total material weight, 45-50% by weight of the jangcha tea extract, 0.1-1% by weight, 0.1-1% by weight of oak, 0.1-0.5% by weight of jujube, 0.05-0.5% by weight of wolfberry, 0.05-0.2% by weight of ginger, 0.3-0.9% by weight of whole garlic, 0.3-0.9% by weight of whole onion, and total weight of the total material And the general carcass chicken broth obtained by boiling for 3 to 4 times the weight of water in a pressure cooker and boiled for 10-20 minutes by heating to 700-800psi pressure,
찹쌀 중량에 대하여 상기 장군차 추출액 1~1.4배 중량을 넣고 지은 찹쌀밥70 중량부와, 닭가슴살 500 중량부와 마늘 2 중량부를 적당한 크기로 썰어 생크림 15 중량부로 점도를 맞춰 푸드믹서에 아주 곱게 갈아진 혼합 닭가슴살을 준비하고, 상기 혼합 닭가슴살을 평평하게 펴서 투명랩 위에 바르고 그 위에 2 중량부의 김 한 장을 올리고 상기 찹쌀밥을 평평하게 깔고, 그 위에 준비한 23 중량부의 포뜬 대추를 일렬로 배열시키고, 끓는 물에 데친 인삼 100 중량부와 소금물에 데친 부추 또는 미나리 3 중량부를 길게 놓은 후 상기 투명랩의 맨아래부분을 잡고 김밥 말듯 단단하게 돌돌 말아 호일로 잘 싼 후 김오른 찜통에서 10~20분간 찌고, 이후 냉동고에서 냉각시킨 후 호일을 벗겨 내고 김밥 썰듯 썰어 형성된 한국식 테린을 구비하고, 70 parts by weight of glutinous rice cooked with 1 to 1.4 times the weight of the Jangguncha extract and 500 parts by weight of chicken breast and 2 parts by weight of garlic were cut into a suitable size, and the viscosity was adjusted to 15 parts by weight of fresh cream and ground very finely in a food mixer. Prepare the gin mixed chicken breast, spread the chicken breast flat and apply it on a transparent wrap, put 2 parts by weight of seaweed on it, lay the glutinous rice flat, and arrange the prepared 23 parts by weight of jujube in a row. After placing 100 parts by weight of ginseng poached in boiling water and 3 parts by weight of leek or buttercup poached in brine, hold the bottom part of the transparent wrap and roll it as hard as rolled rice. Steam for a minute, then cool in a freezer, peel off the foil and slice the gimbap with Korean-style terrine formed,
애호박, 감자, 당근을 잘게 채 썬 후, 식용유에 볶는 단계와, 실파, 풋고추, 붉은고추 등 소량의 재료를 잘게 썬 후, 국간장, 후추, 마늘 등을 약간 섞어 혼합된 양념장을 만드는 단계와, 용기에 상기 장군차 약선 닭육수를 넣고 끓인 후 청구항 1에서 제조한 장군차 수제비 반죽을 얇게 떼어 넣는 단계와, 상기 수제비 반죽이 익으면 그릇에 수제비를 담고 고명으로 상기 한국식 테린, 애호박볶음, 감자볶음, 당근볶음 등을 보기 좋게 얹는 단계와, 상기 혼합된 양념장을 적당히 넣어 간을 맞추는 단계로 이루어짐을 특징으로 한다.Chopped zucchini, potatoes and carrots, fry in cooking oil, chopped small amounts of green onions, green peppers and red peppers, and then marinated soy sauce, pepper and garlic to make a mixed sauce Put the Jangguncha Yaksen chicken broth in a container and boil, and then thinly chopped the Jangguncha sujebi dough prepared in claim 1, and when the sujebi dough is cooked, put the sujebi in a bowl and garnish the Korean-style terrin, zucchini fried, fried potatoes , Carrot stir-fry and so on, and put the mixed seasoning seasoned properly, characterized in that consisting of the step.
상기 고명은 상기 한국식 테린 29 중량%, 상기 애호박 볶음 24 중량%, 상기 감자 볶음 24 중량%, 상기 당근 볶음 23 중량%의 비율로 하는 것이 바람직하다.The garnish is preferably in the ratio of 29% by weight of the Korean-style terrin, 24% by weight of the courgette, 24% by weight of the potato stir-fry, 23% by weight of the carrot stir-fry.
상기 용기에 넣는 상기 닭육수는 수제비 중량에 대해 3.3배 중량으로 하는 것이 바람직하다.
The chicken broth in the container is preferably 3.3 times the weight based on the weight of the homemade.
본 발명은 기존의 수제비를 좋아하는 사람들에게 새로운 형태의 음식을 공급할 수 있으며, 단일화한 상품으로 대중화가 가능하고, 한국 고유의 음식을 세계화와 함께 높은 부가가치를 창출할 수 있다. The present invention can supply a new type of food to people who like existing sujebi, can be popularized as a unified product, and can create high added value with globalization of Korean unique food.
삭제delete
본 발명에서 제시한 방식대로 제조한 수제비는 장군차와 약선재료 등의 영양성분과 기능성이 함유되어 있으며, 건강유지와 질병 예방의 효과를 주는 약선음식으로 이용될 수 있다.Homemade sujebi prepared in the manner suggested in the present invention contains nutritional ingredients and functionality such as Janggun tea and medicinal herbs, and can be used as a medicinal herb that has the effect of maintaining health and preventing diseases.
본 발명은 장군차를 부재료로 사용하여 수제비의 점착력을 높이고 맛과 식미감을 높일 수 있는 이점이 있다.The present invention has the advantage of using the Jangguncha as a subsidiary material to increase the adhesive force of the homemade sujebi and increase the taste and taste.
본 발명과 같이 제조된 수제비는 장군차의 기능성이 함유된 식품으로 음식에 다양하게 활용될 수 있을 것이다.
Sujebi prepared as described in the present invention will be a food containing the functionality of Jangguncha will be used in a variety of food.
본 발명에 따른 장군차 약선 닭육수와 한국식 테린을 이용한 수제비의 제조방법을 설명하기에 앞서 장군차 등을 사용한 약선닭육수의 주재료가 되는 장군차와 테린의 일반적인 배경에 대해 살펴보면 다음과 같다. The general background of Janggun tea and terin, which are the main ingredients of Janggun chicken broth using Janggun tea, will be described before explaining the preparation method of Jangguncha Yaksen chicken broth and Korean-style erin.
먼저, 장군차 닭육수의 주재료인 장군차에 유래는 고려 충렬왕(忠烈王)때 여,몽 연합군이 일본을 정벌하기 위해 합포(지금의 마산)에 주둔중인 연합군을 격려키 위해 오다가 동상동의 다전동(茶田洞) 금강곡(金剛谷) 차(茶) 나무를 보고 수레를 멈춰 장군차로 이름 붙였다고 한다. 장군차의 잎은 크고 넓으며 타원형으로 자행력이 강하고 녹차와 홍차로 가공하면 쓴맛이 적고 담백하다.(한국 차인연합회지. 2006. 98: 60-61). First of all, the general car, which is the main ingredient of chicken broth, came from Goryeo Chongryu King and the Allied Mong Oda to encourage the Allied forces stationed in Happo (now Masan) to conquer Japan. It is said to have stopped the carts and named them Jangguncha after seeing the tea trees of the electric train Geumganggok. The leaves of Janggun tea are large, wide, oval, strong in aggression, and processed with green tea and black tea, which has a bitter taste and is light (Korean Chain Association, 2006. 98: 60-61).
장군차에는 비타민A와 카페인의 효과를 억제하는 테아닌(Theanine) 성분이 함유되어 있으며(홍정화. 2001. 김해 장군차의 맛과 향에 대한 성분분석. 김해발전위원회 4(1): 199-255) 최근에는 지질대사 개선 효과, 비만 개선효과, 당뇨 합병증 개선효과 등의 효능이 보고되고 있다.(인제대학교 산학협력단에서 출원한 특허등록번호 10-0847355호의 장군차 추출물을 유효성분으로 함유하는 당뇨합병증의 예방 및 치료용 조성물)Janggun tea contains Theanine, which inhibits the effects of vitamin A and caffeine (Hong Jung Hwa. 2001. Analysis of ingredients and flavors of Gimhae Janggun tea. Gimhae Development Committee 4 (1): 199-255) Recently, the effects of improving lipid metabolism, improving obesity, and improving diabetic complications have been reported. (Diabetes complications containing Janggun tea extract of Patent Registration No. 10-0847355 filed by Inje University Industry-Academic Cooperation Agency as an active ingredient. Preventive and therapeutic compositions)
장군차 닭육수의 부재료인 황기는 한방에서 지한, 이뇨, 강장, 혈압강하 등의 목적으로 사용되며(대한한의과대학 공동교재편찬위원회. 2005), 이뇨작용, 강장작용, 혈압강하작용, 혈당강하작용, 면역증강작용, 항바이러스작용, 항암작용, 항당뇨작용 등에 효능이 있는 것으로 밝혀졌다.(Park CS, Kim DH, Kim ML. 2008. Biological Activities of Extracts from Cornifructus, Astragalus membranaceus and Glycyrrhiza uralensis. Korean J. Herbology. 23(1): 93-101, Min SH, Lee BR. 2008. Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality. Korean J. Food Culture 23(2): 228-234) Hwanggi, the absent ingredient of Janggun tea chicken broth, is used for the purpose of cold, diuresis, tonic, and blood pressure drop in Korean medicine (Different Committee on Comprehensive Textbook of Korean Medicine University. 2005), diuretic effect, tonic effect, blood pressure lowering effect, hypoglycemic effect (Park CS, Kim DH, Kim ML. 2008. Biological Activities of Extracts from Cornifructus, Astragalus membranaceus and Glycyrrhiza uralensis. Herbology. 23 (1): 93-101, Min SH, Lee BR. 2008.Effect of Astragalus membranaceus Powder on Yeast Bread Baking Quality.Korean J. Food Culture 23 (2): 228-234)
엄나무는 한방에서 강장 신경통약으로 사용되어져 왔으며, 항산화 물질, 인슐린 저항성의 감소 물질 등이 함유되어 있는 것으로 보고되고 있다(Kim YH, Kim JP, Yun BS, Moon SS. 1998. Antioxidants Isolated from Kalop anaxpictus. Korean Journal of Plant Resources. 11: 89-109, Koh BS, Kim HK, Park SM. 2002. Insulin Sensitizing and Insulin-like Effects of Water Extracts from Kalopanax pictus NAKAI in 3T3-L1 Adipocyte. Korean Journal of Chem, Biotechnol, 45(1): 42-46) 구기자는 한방에서 자양강장 효능이 있으며, 혈중지질 저하효과, 유해산소 및 알코올의 해독효과, 간 보호효과 및 혈청지질의 상승억제효과, 혈당강하작용(Kim OK. 2009. Antidiabetic and Antioxidative Effect of Lycii fructus in Streptozotocin-Induced Diabetic Rats. Korean. J. Pharmacogn. 40(2): 128-136, Liu, Z., Barrett, E. J., Dalkin, A. C., Zwart, A. D. and Chou, J. Y.. 1994. Effect of acute diabetes on the rat hepatic glucose-6-phosphatase activity and its messenger RNA level. Biochem. Biophy. Rers. Commun, 38: 680-690) 등이 보고 되고 있다.The oak tree has been used as a tonic neuralgia in herbal medicine, and has been reported to contain antioxidants and insulin resistance reducing agents (Kim YH, Kim JP, Yun BS, Moon SS. 1998. Antioxidants Isolated from Kalop anaxpictus. Korean Journal of Plant Resources. 11: 89-109, Koh BS, Kim HK, Park SM. 2002.Insulin Sensitizing and Insulin-like Effects of Water Extracts from Kalopanax pictus NAKAI in 3T3-L1 Adipocyte.Korean Journal of Chem, Biotechnol, 45 (1): 42-46) Goji berries have nourishing tonic effect in oriental medicine, blood lipid lowering effect, detoxification effect of harmful oxygen and alcohol, liver protection effect and synergistic inhibitory effect of serum lipid, hypoglycemic effect (Kim OK. 2009.Antidiabetic and Antioxidative Effect of Lycii fructus in Streptozotocin-Induced Diabetic Rats.Korean.J. Pharmacogn. 40 (2): 128-136, Liu, Z., Barrett, EJ, Dalkin, AC, Zwart, AD and Chou, JY. 1994.Effect of acute diabetes on the rat hepatic glucos e-6-phosphatase activity and its messenger RNA level.Biochem.Biophy.Rers.Commun, 38: 680-690).
생강은 소화액의 분비를 자극하고, 위장운동을 촉진하는 기능이 있어 식욕을 좋게 하고 소화흡수를 돕는다. 또한 간 보호, 항당뇨 효과, 항산화 활성 등이 보고되고 있다.(Bang CY, Won EK, Park KW, Lee GW, Choung SY. 2008. Antioxidant Activities and Whitening Effect from Lindera obtusiloba BL. Extract. Yakhak Hoeji. 52(5): 355-360). Ginger stimulates the secretion of digestive juices and promotes gastrointestinal motility, which improves appetite and helps digestion. In addition, liver protection, antidiabetic effects and antioxidant activity have been reported (Bang CY, Won EK, Park KW, Lee GW, Choung SY. 2008. Antioxidant Activities and Whitening Effect from Lindera obtusiloba BL.Extract.Yakak Hoeji. 52 (5): 355-360).
한국식 테린에 주재료로 사용되는 닭고기는 지방이 적어 맛이 담백하고, 소화흡수가 잘 되며, 불포화지방산과 리놀렌산이 함유되어 있어 암, 동맥경화, 심장병 등을 예방해 준다. 또한 닭뼈 육수에는 칼슘과 콜라겐 성분이 들어 있어 뼈와 피부미용에 좋고, 다른 육류에 비해 단백질 함량이 높아 세포조직의 형성과 각종 질병을 예방해 준다.(Young HT, Choi HJ. 2003. Studies on Nutrient Components between the Chungjung Chicken Meats and General. The Korean Society of Food and Nutrition. 16(3): 187) Chicken, used as a main ingredient in Korean terin, is low in fat, tastes light, is digested and absorbed well, and contains unsaturated fatty acid and linolenic acid to prevent cancer, arteriosclerosis, and heart disease. In addition, chicken bone broth contains calcium and collagen, which is good for bone and skin beauty, and has higher protein content than other meats, preventing the formation of tissues and various diseases. (Young HT, Choi HJ. 2003. Studies on Nutrient Components between the Chungjung Chicken Meats and General.The Korean Society of Food and Nutrition.16 (3): 187)
한국식 테린에 부재료로 사용되는 인삼은 체내의 독소제거, 스트레스 해소, 신진대사 개선, 면역기능의 향상, 항암효과(주충노, 김재원. 1984. 고려인삼학회지. 8: 75)등이 있으며, 마늘은 뛰어난 항암효과, 살균효과, 노화억제작용(Choi SY, Kim HS, Lee SJ, Shon MY, Shin Jh, Sung NJ. 2006. Effect of garlic extracts on formation of N-nitrosodimethylamine. The Korean Society of Food and Nutrition. 35(6): 677-682, Choi JH, Byun DS. 1991. Comparative Study of Garlic and Ginseng Components on Anti-aging Action. Biochemistry and Molecurar Biology Reports 24(4): 140-146) 등이 보고되고 있다. Ginseng used as an absent ingredient in Korean terin has toxin removal, stress relief, metabolism improvement, immune function improvement, and anti-cancer effect (Jun Chung-no, Kim Jae-won, 1984. The Korean Ginseng Society, 8: 75). Anti-cancer effect, bactericidal effect, anti-aging (Choi SY, Kim HS, Lee SJ, Shon MY, Shin Jh, Sung NJ. 2006. Effect of garlic extracts on formation of N-nitrosodimethylamine.The Korean Society of Food and Nutrition. 35 (6): 677-682, Choi JH, Byun DS. 1991. Comparative Study of Garlic and Ginseng Components on Anti-aging Action.Biochemistry and Molecurar Biology Reports 24 (4): 140-146).
대추에는 소화완화, 강장작용, 항알레르기, 간 보호작용 (육창수, 심재륜, 류기옥, 김형근, 남준용. 1992. 한의학Ⅱ, 광명출판사, 서울, p394)등이 보고되고 있다. In jujube, digestion, tonic, anti-allergic and liver protection (Yook Chang-soo, Shim Jae-ryun, Ryu Gi-ok, Kim Hyung-geun, Nam Jun-yong. 1992. Korean Medicine II, Gwangmyeong Publisher, Seoul, p394) are reported.
부추에는 비타민 A, B1, C가 풍부하며(한국영양학회. 1995. 한국인 영양권장량 6차개정판), 특유의 향미 성분으로 allyl sulfide가 함유되어 있어 육류의 냄새를 제거하고(장지현. 1993. 건강음식으로서의 김치의 효능, 김치과학과 산업, 김치연구회 2: 5), 한방에서는 보혈, 구충, 이뇨, 강심, 진통, 해독제 등의 약제 그리고 중풍, 치질, 당뇨, 치루, 타박상(한국식물대보감. 1990. 한국자원식물연구소, 제일출판사)에도 이용되고 있다. Leek is rich in vitamins A, B 1 and C (Korean Nutrition Society. 1995. Korean Nutrition Recommendation 6th Edition) and contains allyl sulfide as a unique flavor component to remove the smell of meat (Jang Ji-hyun. 1993. Health Effect of Kimchi as Food, Kimchi Science and Industry, Kimchi Research Group 2: 5), In oriental medicine, hematopoiesis, hookworm, diuresis, cardiac, analgesic, antidote, etc. and stroke, hemorrhoids, diabetes, chiru, bruises (Korea Plant Daebogam. 1990. It is also used in Korea Institute of Plant Resources, Cheil Publishing Co.).
서양식 테린의 주재료는 닭간, 버터, 트러플, 와인, 돼지지방, 타임, 우유, Aspic 등이며, 지방 함량이 높은 식품의 사용으로 열량이 높은 것으로 분석되었다. The main ingredients of Western terrin are chicken liver, butter, truffle, wine, pork fat, thyme, milk, and aspic.
한국식 테린은 닭고기, 인삼, 대추, 부추, 마늘, 김, 장군차잎, 찹쌀 등의 전통 식재료를 사용하여 낮은 지방의 섭취와 함께 담백한 맛을 줄 수 있다. Korean-style terinine can use traditional ingredients such as chicken, ginseng, jujube, leek, garlic, seaweed, general tea leaves, and glutinous rice to give a light taste with low intake of fat.
서양식 테린과 한국식 테린의 영양성분 비교하면 하기 표 2와 같다.Comparing the nutritional ingredients of Western-style terrin and Korean-style terrin is shown in Table 2.
이하 본 발명의 장군차 수제비과 약선 닭육수로 만든 테린을 곁들인 장군차 수제비 및 그 제조방법을 자세히 설명한다.Next will be described in detail Jangguncha sujebi and the method of manufacturing the same with the erin made of Jangguncha sujebi and medicinal chicken broth.
1. 장군차를 이용한 닭육수의 제조방법에 대한 일 실시 예를 설명한다.1. An embodiment of a method of preparing chicken broth using a general car will be described.
① 닭뼈를 찬물에 1시간 내지 1시간 30분 동안 침지시켜 핏물과 냄새를 제거한다. ① Soak chicken bone in cold water for 1 hour to 1 hour 30 minutes to remove blood and smell.
② 끓는 물에 닭뼈 중량에 대해 3~7 중량%(바람직하게는 5중량%) 분량의 식초를 넣고, 3~5분(바람직하게는 3분)간 브랜칭(blanching)한다. ② Put 3 ~ 7% by weight (preferably 5% by weight) of vinegar in boiling water, and branch for 3 to 5 minutes (preferably 3 minutes).
③ 브랜칭(blanching)한 닭뼈의 지방, 고기, 연골 등을 제거한다.③ branching (blanching) to remove the fat, meat, cartilage of chicken bones.
④ 장군차잎에 55~65℃(바람직하게는 60℃)의 끓인 생수를 장군차잎 중량에 대하여 50배 중량으로 넣고 20분간 우린 후, 25 메쉬(mesh)의 체에 걸러 장군차 추출액을 제조한다. ④ Boiled bottled water of 55 ~ 65 ℃ (preferably 60 ℃) to the general tea leaves in 50 times the weight of the general tea leaves in a weight of 20 minutes, and after 20 minutes, sift the 25 mesh (mesh) sieve to prepare the extract.
⑤ 총 재료의 총 중량에 대해 핏물이 빠진 닭뼈 45~50중량%, 장군차 추출액 45~50중량%, 황기 0.1~1중량%, 엄나무 0.1~1중량%, 대추 0.1~0.5중량%, 구기자 0.05~0.5중량%, 생강 0.05~0.2중량%, 통마늘 0.3~0.9중량%, 통양파 0.3~0.9중량% 의 총 재료와 상기 총재료 중량에 대해 3~4배 중량의 물을 압력솥에 넣은 후 700-800psi압력으로 가열하여 10~20분동안 끓인다. 상기 끓이는 시간은 불의 세기나 재료의 분량이 증가함에 따라 늘릴 수 있다.⑤ 45-50% by weight of boneless chicken bones, 45-50% by weight of Janggun tea extract, 0.1-1% by weight of Astragalus, 0.1-1% by weight of oak, 0.1-0.5% by weight of jujube, wolfberry 0.05 ~ 0.5% by weight, ginger 0.05 ~ 0.2% by weight, whole garlic 0.3 ~ 0.9% by weight, whole onions 0.3 ~ 0.9% by weight of the total material and 3-4 times the weight of the total material in the pressure cooker 700- Heat to 800 psi and boil for 10-20 minutes. The boiling time can be increased as the intensity of the fire or the amount of material increases.
⑥ 수득된 닭육수를 25 mesh의 체에 면보를 얹고, 여과하여 찌꺼기가 제거된 상태의 닭육수를 제조한다.⑥ Put the obtained chicken broth on a sieve of 25 mesh, and filtered to prepare chicken broth with the residue removed.
⑦ 상기 제조한 닭육수를 -20℃의 냉동실에 1시간 보관한 후, 위의 굳은 기름을 걷어내어 닭육수를 완성한다.⑦ After storing the prepared chicken broth in the freezer at -20 ° C. for 1 hour, remove the solid oil from the above to complete the chicken broth.
상기 닭육수를 제조하기 위한 총 재료는 핏물이 빠진 닭뼈 48.7중량%, 장군차 추출액 48.7중량%, 황기 0.5중량%, 엄나무 0.5중량%, 대추 0.3중량%, 구기자 0.1중량%, 생강 0.1중량%, 통마늘 0.6중량%, 통양파 0.5중량% 의 총재료와 상기 총재료의 3.5배의 물을 압력솥에 넣은 후 10분동안 끓이는 것이 가장 바람직하다. The total material for producing the chicken broth is 48.7% by weight of bloody chicken bones, 48.7% by weight of general tea extract, 0.5% by weight, yellow oak 0.5%, jujube 0.3% by weight, wolfberry 0.1% by weight, ginger by weight 0.1%, It is most preferable to boil for 10 minutes after adding 0.6% by weight of whole garlic and 0.5% by weight of whole onion and 3.5 times of water to the pressure cooker.
본 발명의 구성에서 장군차잎은 60℃의 물에 우리는 것이 떫은 맛 성분인 탄닌이 덜 우러나므로 뜨거운 물에 우리는 것보다 맛이 양호하다. In the configuration of the present invention, the general tea leaves in the water of 60 ° C. tannin which is a bitter taste component is less so that the taste is better than that in hot water.
2. 표 2에 예시된 배합비에 기초하여, 한국식 테린의 제조방법에 대한 일 실시 예를 설명한다.2. Based on the blending ratio exemplified in Table 2, an embodiment of a method of preparing Korean terin is described.
① 장군차잎 중량에 대하여 55~65℃(바람직하게는 60℃)의 끓인 생수를 70배 중량으로 넣고 5~10분간 우린 후, 25 mesh의 체에 걸러 장군차 추출액을 제조한다. ① Add boiled bottled water at 55 ~ 65 ℃ (preferably 60 ℃) to 70 times the weight of Janggun tea leaf and mix it for 5 ~ 10 minutes.
② 찹쌀 중량에 대하여 장군차 추출액 1~1.4배(바람직하게는 1.2배) 중량을 넣고 지은 찹쌀밥 70g을 준비한다. ② Prepare 70g of glutinous rice cooked with 1 ~ 1.4 times (preferably 1.2 times) weight of Janggun tea extract based on the weight of glutinous rice.
③ 대추 23g을 포를 뜬 후, 꽃 모양으로 말아 놓는다③ Make jujube 23g and roll it into a flower shape.
④ 인삼 100g을 끓는 물에 살짝 데치고, 부추 3g을 소금물에 살짝 데친다.④ 100 g of boiled ginseng in boiling water and 3 g of leek in brine.
⑤ 닭가슴살 500g, 마늘 2g을 적당한 크기로 썰어 생크림(또는 계란흰자) 15g으로 점도를 맞춰 푸드믹서에 아주 곱게 갈아 놓는다.⑤ 500g chicken breasts, 2g garlic cut into suitable size, adjust the viscosity to 15g fresh cream (or egg whites) and grind very finely in a food mixer.
⑥ 테이블에 투명랩을 깔고 상기 닭가슴살 갈은 것을 평평하게 펴서 투명랩 위에 바른다.⑥ Lay the transparent wrap on the table and flatten the ground chicken breasts and apply it on the transparent wrap.
⑦ 그 위에 2g의 김 한 장을 올리고 장군차로 지은 찹쌀밥을 평평하게 깐다.⑦ Put 2g of laver on it and lay the glutinous rice cooked with Janggun tea flatly.
⑧ 찹쌀밥 위에 준비한 꽃대추를 일렬로 놓은 후, 상기 끓는 물에 데친 인삼과 부추를 길게 놓는다.⑧ Place the prepared jujube on the glutinous rice in a row, put the ginseng and leek boiled in the boiling water for a long time.
⑨ 제일 아래의 랩을 잡고 김밥 말듯 단단하게 돌돌만다.⑨ Hold the lap at the bottom and turn around as hard as gimbap.
⑩ 그리고 호일로 잘 싼 후 김오른 찜통(95℃)에 서 10~20분(바람직하게는 15분)간 찐다.싼 After wrapping well with foil, steam for 10-20 minutes (preferably 15 minutes) in steamed steamer (95 ℃).
⑫ 잘 쪄진 테린을 냉동고(-20℃)에서 냉각시킨 후 호일을 벗겨 내고 김밥 썰듯 썬다.테 Cool well-washed terin in freezer (-20 ℃), peel off the foil, and cut it like sliced gimbap.
전술한 바와 같은 본 발명의 구성에서 장군차잎은 60℃의 물에 우리는 것이 떫은 맛 성분인 탄닌이 덜 우러나므로 뜨거운 물에 우리는 것보다 맛이 양호하다. In the composition of the present invention as described above, the general tea leaves in the water at 60 ℃ is less delicious tannin, which is a bitter taste component that we are better than hot water.
테린의 속을 채우는 충전물의 하나인 닭고기는 푸드믹서에 곱게 갈아 사용하면 성형을 용이하게 할 수 있고, 완성된 음식의 씹는 질감을 부드럽게 해준다. Chicken, one of the fillings that fills terrine, can be finely ground in a food mixer to facilitate shaping and soften the chewy texture of the finished food.
마늘과 생크림(또는 계란)은 테린 충전물의 점착성을 좋게 하여, 성형하고 찐 후, 형태를 보기 좋게 유지시켜 줄 수 있다.Garlic and fresh cream (or eggs) can make the terrine filling more sticky, shape and steam, and keep the shape good.
완성된 테린은 냉동고(-20℃)에 냉각시키면 썰기가 매우 용이하다. The finished terrine is cooled in a freezer (-20 ° C) and is very easy to chop.
3. 장군차 수제비를 제조하는 실시 예를 설명한다.3. Description will be given of an embodiment of manufacturing a general vehicle sujebi.
① 장군차잎 중량에 상온의 물을 10배로 넣고, 5분간 담가 세척한 후, 25mesh의 체에 걸러 수분을 제거한다.① Put 10 times of water at room temperature to the weight of Janggun tea leaves, soak for 5 minutes, wash, and filter out 25mesh sieve to remove water.
② 상기 장군차잎을 분쇄기로 분쇄하여 가루로 형성한다.② Grind the general tea leaves with a grinder to form a powder.
③ 혼합물 총 중량에 대해, 통밀가루 92.5~97 중량%(바람직하게는 95 중량%), 장군차잎 가루 2~5 중량%(바람직하게는 3 중량%), 소금 1~2.5 중량%(바람직하게는 2%)을 혼합한 후, 물을 혼합물 총 중량의 50 중량%로 넣고 반죽한다.③ 92.5 to 97% by weight of whole wheat flour (preferably 95% by weight), 2-5% by weight of general tea leaf powder (preferably 3% by weight), and 1 to 2.5% by weight of salt (preferably 2%) is mixed and water is added to 50% by weight of the total weight of the mixture and kneaded.
④ 수제비반죽을 랩에 싸서 상온이나 1~2℃(바람직하게는 2℃)에서 2시간 내지 2시간 30분(바람직하게는 2시간) 동안 숙성시키고 그 숙성이 완료된 수제비반죽을 진공으로 포장한다. ④ Wrap the homemade kneading dough in a wrap and ripen at room temperature or 1 ~ 2 ℃ (preferably 2 ℃) for 2 hours to 2 hours 30 minutes (preferably 2 hours) and wrap the finished homemade dough dough in vacuum.
4. 약선 닭육수로 만든 테린을 곁들인 장군차 수제비를 제조하는 실시 예를 상세히 설명한다. 4. Detailed description will be made of an embodiment of preparing a general car sujebi with a terrine made of medicinal chicken broth.
① 애호박, 감자, 당근을 잘게 채 썬 후, 식용유에 볶는다.① Finely chopped zucchini, potatoes and carrots, and fry in cooking oil.
② 실파, 풋고추, 붉은고추 등 소량의 재료를 잘게 썬 후, 국간장, 후추, 마늘 등을 약간 섞어 양념장을 만든다. ② Chop a small amount of ingredients such as green onions, green peppers, red peppers, chopped soy sauce, pepper, garlic and make a sauce.
③ 용기(냄비나 솥)에 상기 장군차 약선 닭육수를 넣고 끓인다. 이때 상기 장군차 약선 닭육수는 수제비 중량부에 대해 3.3배의 중량으로 넣는다.③ put in the pot (pot or pot) the general tea Yaksen chicken broth and boil. At this time, the general car Yaksen chicken broth is put into 3.3 times the weight of the weight ratio of homemade.
④ 닭육수가 끓으면, 상기의 제조한 장군차 수제비 반죽을 얇게 떼어 넣는다. ④ When the chicken broth boils, chop the Janggun tea sujebi dough prepared above thinly.
⑤ 수제비 반죽이 익으면 그릇에 수제비를 담고 고명으로 한국식 테린, 애호박볶음, 감자볶음, 당근볶음 등을 보기 좋게 얹는다. 상기 고명은 고명 총 중량에 대해 상기 한국식 테린 29 중량%, 상기 애호박볶음 24 중량%, 상기 감자볶음 24 중량%, 상기 당근볶음 23 중량%를 보기 좋게 얹는 것이 바람직하다. ⑤ Sujebi Dough When the dough is cooked, put sujebi in a bowl and garnish with Korean terrine, zucchini chops, potato chops, and carrot chops. The garnish is preferably topped with 29% by weight of the Korean-style terrin, 24% by weight of the zucchini fried, 24% by weight of the potato fried, 23% by weight of the carrot fried.
⑥ 잘게 썰어진 풋고추, 붉은고추 등과 국간장, 후추, 마늘 등이 혼합된 양념장을 적당히 넣어 간을 맞춘다.
⑥ Add seasoned soy sauce, pepper, and garlic mixed with finely sliced green and red peppers.
Claims (5)
찹쌀 중량에 대하여, 비타민A와 테아닌(Theanine) 성분이 함유되어 있는 장군차잎 중량에 대하여 55~65℃의 끓인 생수를 70배 중량으로 넣고 5~10분간 우린 후, 25 mesh의 체에 걸러 제조한 장군차 추출액 1~1.4배 중량을 넣고 지은 찹쌀밥 70 중량부와, 닭가슴살 500 중량부와 마늘 2 중량부를 적당한 크기로 썰어 생크림 15 중량부로 점도를 맞춰 푸드믹서에 아주 곱게 갈아진 혼합 닭가슴살을 준비하고, 상기 혼합 닭가슴살을 평평하게 펴서 투명랩 위에 바르고 그 위에 2 중량부의 김 한 장을 올리고 상기 찹쌀밥을 평평하게 깔고, 그 위에 준비한 23 중량부의 포뜬 대추를 일렬로 배열시키고, 끓는 물에 데친 인삼 100 중량부와 소금물에 데친 부추 또는 미나리 3 중량부를 길게 놓은 후, 상기 투명랩의 맨아래 부분을 잡고 김밥 말듯 단단하게 돌돌 말아 호일로 잘 싼 후 김오른 찜통에서 10~20분간 찌고, 이후 냉동고에서 냉각시킨 후 호일을 벗겨 내고 김밥 썰듯 썰어 형성된 한국식 테린을 구비한 약선 닭육수로 만든 한국식 테린을 곁들인 장군차 수제비제조방법에 있어서,
애호박, 감자, 당근을 잘게 채 썬 후, 식용유에 볶는 단계와,
실파, 풋고추, 붉은고추 등 소량의 재료를 잘게 썬 후, 국간장, 후추, 마늘 등을 약간 섞어 혼합된 양념장을 만드는 단계와,
용기에 상기 장군차 약선 닭육수를 넣고 끓인 후 상기 청구항 1에서 제조한 장군차 수제비 반죽을 얇게 떼어 넣는 단계와,
상기 수제비 반죽이 익으면 그릇에 수제비를 담고 고명으로 상기 한국식 테린, 애호박볶음, 감자볶음, 당근볶음 등을 보기 좋게 얹는 단계와,
상기 혼합된 양념장을 적당히 넣어 간을 맞추는 단계로 이루어지고,
상기 고명은, 고명 총 중량에 대해, 상기 한국식 테린 29 중량%, 상기 애호박볶음 24 중량%, 상기 감자볶음 24 중량%, 상기 당근볶음 23 중량%의 비율이며,
상기 용기에 넣는 상기 닭육수는 수제비 중량에 대해 3.3배 중량임을 특징으로 약선 닭육수로 만든 한국식 테린을 곁들인 장군차 수제비제조방법.
45-50% by weight of the bones of the chicken bones, the vitamin A and Theanine components, and boiled water at 55-65 ℃ are added 50 times the weight of the general tea leaves. After 20 minutes, 45-50% by weight of Janggun tea extract prepared by sieving 25 mesh sieves, 0.1-1% by weight of Astragalus, 0.1-1% by weight of oak, 0.1-0.5% by date of jujube, 0.05-0.5 by Goji 700-800psi pressure after putting the total material consisting of the weight%, ginger 0.05 ~ 0.2% by weight, whole garlic 0.3 ~ 0.9% by weight, whole onions 0.3 ~ 0.9% by weight and water 3 to 4 times the weight of the total material into the pressure cooker Jangguncha Yaksen chicken broth obtained by heating to boil for 10-20 minutes;
For the weight of glutinous rice, boiled boiled water at 55-65 ℃ for 70 times the weight of general tea leaves containing vitamin A and theanine components, and weaved for 5-10 minutes, and then sieved through 25 mesh sieve. 70 parts by weight of glutinous rice cooked with 1 to 1.4 times the weight of Jangguncha extract, 500 parts by weight of chicken breast, and 2 parts by weight of garlic, cut into proper sizes, and mixed with chicken breast meat Prepare, spread the chicken breast flat and apply it on a transparent wrap, put 2 parts by weight of a laver on it, lay the glutinous rice flat, lay the prepared 23 parts by weight of jujube in a row, in boiling water After 100 parts by weight of poached ginseng and 3 parts by weight of leek or buttercup poached in brine, hold the bottom part of the transparent wrap and roll it as hard as gimbap and wrap it with foil. In the Jangguncha homemade non-brewing method with Korean-style terrine made of medicinal chicken broth with Korean terin, steamed in a steamed steamer for 10-20 minutes, then cooled in a freezer, stripped of foil, and sliced as gimbap.
Finely chop the zucchini, potatoes and carrots, and fry in cooking oil,
Chopped a small amount of ingredients such as scallions, green peppers, and red peppers, and then mix the soy sauce, pepper, garlic, etc.
Putting the Jangguncha yaksen chicken broth into a container to boil and then slicing the Jangguncha sujebi dough thinly prepared in claim 1;
When the sujebi dough is cooked, put sujebi in a bowl and put the garnish with Korean garnish, zucchini chops, potato chops, carrot stir-fry, and so on.
The seasoning is made by putting the mixed marinade in moderation,
The garnish, the total weight of garnish, the ratio of 29% by weight of the Korean-style terrin, 24% by weight of the zucchini fry, 24% by weight of the potato fry, 23% by weight of the carrot fry,
The chicken broth to put in the container is Janggun tea homemade fertilizer manufacturing method with a Korean-style terrine made of Yaksen chicken broth, characterized in that 3.3 times the weight of the homemade broth.
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