KR101217571B1 - Making method for Sam-gae-thang - Google Patents

Abstract

The present invention relates to a method of manufacturing samgyetang, put chestnuts, garlic, jujube, cordyceps, cheonggung, tangwi, ginseng, astragalus, glutinous rice in a cleanly trimmed chicken abdominal cavity, and then put it in a steamer and boil for 50 minutes 10 minutes in the first broth step to take out the ripe chicken ripe cooked; The main broth step to obtain the bone bone and chicken broth by putting the boiled chicken broth 1300L 20kg bone bone and peeled and trimmed 10kg chicken feet and heated for 48 hours; Add 2kg of ginseng and 400g of Cordyceps sinensis to the main broth, pour 3L of water, add auxiliary broth boiled for 2 hours, add 8kg of powdered glutinous rice, 2kg of roasted barley and 500g of natural seasoning, and then boil for 1 hour to obtain the final samgyetang broth. ; And scooping the final broth with a net to remove foreign matters and then scooping it out, so that the heated boiled chicken is placed in a pot and poured into the final broth and boiled once; It is not only good for taste and nutrition, but also for deep taste and thick and delicious broth. It is to be able to obtain a beneficial boiled samgyetang.

Description

 Samgyetang production method {Making method for Sam-gae-thang}

The present invention relates to a method of manufacturing samgyetang, and to a method of manufacturing samgyetang so as to be able to supply a large amount while maintaining a constant taste, and to maintain a good state of maintenance.

Samgyetang has long been known as a form of care for frivolous people.

Specifically, it is good for people who are cold, cold, dry, sweating a lot, tired, unbalanced, or poorly focused.

In particular, it is a traditional food that has proved effective in recovering the energy of patients who are sick or sick after their prenatal and postpartum periods. .

This is because the main ingredients are chicken, which is a treasure trove of protein and essential amino acids rich in samgyetang, and ginseng, which is known as a medicine for panacea.

In addition to the pharmacological action of ginseng, Samgyetang is an excellent stamina type that balances nutrition by combining active ingredients such as glutinous rice, chestnut, and jujube.

According to the agreement, "Ginseng added to Samgyetang is to strengthen the heart function, garlic serves as a tonic, and chestnuts and jujube to the stomach while preventing the anemia."

Chicken, the main ingredient of Samgyetang, is a protein food that is thin and soft, and has a light taste and good digestion absorption because fat is not mixed in muscle. Pregnant women who need good protein and fat intake have been boiled in chicken soup with seaweed soup.

In addition, chicken meat has many essential amino acids including methionine, which is effective in raising new flesh.

In particular, chicken protein contains a lot of fatty acid linoleic acid, which is good for preventing adult diseases, suitable for the elderly or patients, and also contains a lot of vitamin A, B1, B2, niacin.

In addition, many mucins in chicken wings promote growth, enhance sexual and motor functions, and increase protein absorption.

In the agreement, "the chicken belongs to the soil (화), but the nature of the fire (火)" is said.

In other words, eating cold drinks or fruits during the summer is to prevent the cold energy of the stomach is effective.

Ginseng, another main ingredient of Samgyetang, is known to have an effect of activating enzymes in the body to promote metabolism and accelerate fatigue, and its efficacy has been mentioned in many documents from the past.

Representatively, `` Middle Pharmacy '' describes the rejuvenation, strengthens the lungs, improves the spleen, and eases the heart.In the `` Shinnongcho, '' it boosts the yang of the five intestines, opens the gastrointestinal tract, and opens the blood vein. Not only does it work well, it has been introduced as a medicine that makes your body lighter and longer lasting.

Representative efficacy of ginseng is 7 hyosul, bogi gutal (補氣 救 脫-stamina boost), Ikjebok vein (益 血 復 脈-metabolism improvement), conscience anxin (養 心 安神-stress relief), Saengjinjigal (生 津止渴-Diabetes treatment), Bocheungcheon (補肺 定喘-improvement of respiratory disease), Geunbi branch (健脾 止瀉-improvement of digestive organs), Dakdok chorus (托 毒 合 瘡-toxin removal, anticancer action) do.

The traditional cooking method of Samgyetang, which uses chicken and ginseng as its main ingredient, is to cut a small chicken suitable for one person to cut it, cut its belly, remove its intestines, put ginseng, etc. inside, so that ingredients do not come out. After tying it up, put it in the right amount of water and boil it slowly.

It is important to boil samgyetang, but it is important to boil hot in a stone cooker or casserole, and ginseng, jujube, and yellow ginseng that come together are herbal medicines that are grown in Korea, so Samgyetang is traditionally used in Korean medicine. The concept of is one of the deeply soaked food.

In the hot summer season, the effects of Samgyetang, which is eaten while sweating, have the following scientific basis.

In summer, the body temperature rises with the temperature rise. To maintain this, 20-30% more blood is collected near the skin than in other seasons.

Therefore, the body's stomach and muscles are relatively poor in blood circulation and the temperature of the body is lowered.

If you eat only hot and cold food, it is easy to damage the stomach and liver, so make sure to replenish the warm food.

So I ate samgyetang and boiled it in a pot.

Usually, white chicken is used to make samgyetang.

However, it is difficult to fully consume and express the above-mentioned efficacy of Samgyetang in children or the elderly, especially patients with weak digestive power, and there is a problem of reducing the palatability of the eater due to some fishy taste of the chicken itself.

Furthermore, in view of the increasing consumer's desire for a new menu, there has been a steady demand for samgyetang as a new food menu suitable for the internationalization of traditional foods by transforming the conventional samgyetang.

Accordingly, the main object of the present invention is to provide a method for producing samgyetang, which can be obtained by taking out the bone bones, which is not only excellent in taste and nutrition, but also obtains deep flavor and beneficial samgyetang.

Another object of the present invention is to provide a method of manufacturing samgyetang so that the glutinous rice and bokko barley powder is added to provide a thick and delicious broth to get the taste.

Another object of the present invention is to provide a method for producing samgyetang so as to produce a large amount of samgyetang to maintain a uniform taste and nutrition.

Samgyetang production method of the present invention in order to achieve the above object is put clean chestnut, garlic, jujube, Cordyceps sinensis, Cheongung, Angelica, ginseng, Astragalus, glutinous rice in the abdominal cavity of neatly trimmed chicken and put it in a steamer for 50 minutes Boiling, and then again in the middle, fire for 10 minutes and the first broth step to take out the cooked ripe chicken; The main broth step to obtain the bone bone and chicken broth by putting the boiled chicken broth 1300L 20kg bone bone and peeled and trimmed 10kg chicken feet and heated for 48 hours; Add 2kg ginseng and 400g of Cordyceps sinensis to the main broth, pour 3L of water, add auxiliary broth boiled for 2 hours, add 8kg of powdered glutinous rice, 2kg of roasted barley and 500g of natural seasoning, and then boil for 1 hour to obtain the final samgyetang broth. step; And the final broth to remove the foreign body hanging over the net to remove the alien holding the boiled chicken kept warm in the earthenware pot to pour the final broth suitable amount and once boiled characterized by the basic features of the technical configuration.

Therefore, the method of manufacturing samgyetang of the present invention puts chicken in the abdominal cavity with various additives in a water bath and boils for 50 minutes, and then cuts the meat for 10 minutes in less than medium heat, and the meat is chewy as well. It is heated for 48 hours to thoroughly boil bone marrow and chicken broth over a long time, and it adds decoction of ginseng and cordyceps to it, as well as powdered glutinous rice, roasted barley and natural seasoning, which neutralizes the smell and taste. This excellent, lifesaving and deep taste can be obtained as well as the effect of maintaining a constant taste and impact of a large amount of beneficial Samgyetang beneficial to the human body.

Referring to the embodiment of the samgyetang manufacturing method of the present invention in detail as follows.

Samgyetang manufacturing method

First, put chestnuts, garlic jujube Cordyceps sinensis Cheongung Ginseng Astragalus glutinous rice, etc. into the abdominal cavity of young chickens, which have been clean, and finish them well. Cook well and pick out ripe chickens.
The senbul is usually 6000 to 7000 kcal / s and medium to 3000 to 3500 kcal / s.

The chickens should be kept in a refrigerator to keep warm, but keep the set temperature 60 ℃.

If you simmer for 45 minutes or less on a strong fire, there is a risk of bleeding from the groomed chicken.If you simmer for more than 55 minutes on a strong fire, the shells will bleed too much and the incidence of foreign objects will increase. Boiling for 50 minutes and steaming for 10 minutes under medium heat is tender and chewy.

20 kg of bone bone and 10 kg of peeled and trimmed chicken feet are put in 1300 L of the first chicken broth in the steamer obtained by the initial boiling and boiled for 48 hours to obtain a bone bone and chicken broth.

In particular, since the bones are put in and cut for a long time, the smell peculiar to the chicken is neutralized and the deep taste is concerned.

In addition, 2kg of ginseng and 400g of Cordyceps sinensis, pour 3L of water and boil for 2 hours to obtain supplemental broth.

Ginseng and Cordyceps sinensis have the effects of anticancer, antibacterial and fatigue recovery.

Put the supplemental broth boiled ginseng and cordyceps boiled for about 2 hours in the bone bone chicken broth boiled for 48 hours as described above, put 8kg of crushed glutinous rice, 2kg of crushed roasted barley and 500g of natural seasoning and boil again for more than 1 hour to obtain the final samgyetang soup.

At this time, add salt, etc., so that the salinity level is maintained at 7 state.

Here, sticky rice and barley steamed crushed finely, but in the case of barley, roasting is preferable to grind.

In addition, the grind of glutinous rice and roasted barley is added, so broth is thick and a little texture is obtained, but when the glutinous rice and roasted barley are added to more than 15kg, the preference is too low.

In addition, roasted barley gives a deep and delicious taste, greatly improving the preference.

The finished broth is removed from the net by removing foreign substances and then kept warm.Then, the preserved boiled chicken is first placed in an earthenware pot, and the finished broth is poured and then boiled again.

Example 1

Put 1kg of peeled and trimmed chicken feet in 1300L of the first chicken broth in the steamer obtained by the first boil and heat it for 48 hours to boil the chicken broth.Add 2kg of ginseng and 400g of cordyceps, pour 3L of water and boil for 2 hours Ginseng and Cordyceps added broth was added to the chicken broth, and then 500 g of natural seasoning was added and boiled for at least 1 hour to obtain a final samgyetang broth.

Here, salt and the like are added to keep the salinity level at 7.

Example 2

Put 1kg of peeled and trimmed chicken feet in 1300L of the first chicken broth in the steamer obtained by the first boil and heat it for 48 hours to boil the chicken broth.Add 2kg of ginseng and 400g of cordyceps, pour 3L of water and boil for 2 hours Ginseng and Cordyceps added broth was added to chicken broth, and 8 kg of crushed glutinous rice, 2 kg of crushed roasted barley and 500 g of natural seasoning were added and boiled for at least 1 hour to obtain a final samgyetang broth.

Here, salt and the like are added to keep the salinity level at 7.

Example 3

In 1300L of the first chicken broth in the steamer obtained by such boiling, put 20kg of bone bone and peeled and trimmed 10kg of chicken feet, and heat it for 48 hours to boil the bone bone and chicken broth. After boiling for about an hour to obtain auxiliary broth and then adding ginseng and cordyceps to broth and chicken broth, 5kg of ground glutinous rice, 5kg of ground roasted barley and 500g of natural seasoning were added and boiled again for at least 1 hour to obtain a final samgyetang broth.

Here, salt and the like are added to keep the salinity level at 7.

Example 4

In 1300L of the first chicken broth in the steamer obtained by such boiling, put 20kg of bone bone and peeled and trimmed 10kg of chicken feet, and heat it for 48 hours to boil the bone bone and chicken broth. After boiling for about an hour to obtain auxiliary broth and then adding ginseng and cordyceps broth to carcasses and chicken broth, 15 kg of ground glutinous rice, 7 kg of ground roasted barley, and 500 g of natural seasoning were added and boiled for at least 1 hour to obtain a final samgyetang broth.

Here, salt and the like are added to keep the salinity level at 7.

Example 5

In 1300L of the first chicken broth in the steamer obtained by the initial boiling, put 20kg of bone bone and 10kg of peeled and trimmed chicken feet, and heat it for 48 hours to obtain boiled bone and chicken broth. After boiling for about an hour to obtain supplemental broth, ginseng and cordyceps broth were added to the chicken broth, and 8 kg of crushed glutinous rice, 2 kg of crushed roasted barley and 500 g of natural seasoning were boiled again for more than 1 hour to obtain a final samgyetang broth.

Here, salt and the like are added to keep the salinity level at 7.

Sensory evaluation

Sensory evaluation was conducted on 10 trained panelists to evaluate taste, neutralization of taste, texture and overall acceptability according to the 5-point scale below.

1 point: very bad

2 points: bad

3 points: normal

4 points: Good

5 points: Very good

The results are shown in Table 1 below. The scores in parentheses are the average values according to the 5-point scale method, which means that the higher the score, the better the taste, the better the neutralization of the smell, the better the texture, and the higher the preference.

Sensory evaluation results division flavor smell Texture Likelihood Example 1 4.5 3.9 3.6 3.8 Example 2 4.3 4.1 4.5 4.3 Example 3 4.7 4.5 4.7 4.6 Example 4 4.3 4.6 3.7 4.0 Example 5 4.9 4.8 4.8 4.8

Referring to the results of Table 1, it can be seen that the taste and taste of Samgyetang broth is higher because the bone bone broth is used.

In addition, it can be seen that if the glutinous rice and roasted barley are put in moderation, the preference is high in taste and texture.

For reference, there were a small number of panels that prefer the broth with the highest amount of roasted barley, but most of the panels gave a low score, evaluating that the excessively delicious taste erodes the taste of Samgyetang.

Claims (2)

Put chestnuts, garlic, jujube, Cordyceps sinensis, Cheongung, Angelica, Ginseng, Astragalus, and glutinous rice in a cleanly trimmed chicken's abdominal cavity, and finish it well. In the method of producing Samgyetang after sterilizing 10 minutes at 3000 ~ 3500 kcal / s) to take out the ripe chicken;
The main broth step to obtain the bone bone and chicken broth by putting the 20kg bone bone and 10kg chicken feet in 1300L boiled chicken broth to remove the chicken and heated for 48 hours;
2 g of ginseng and 400 g of Cordyceps sinensis in the main broth, pour 3L of water, and add auxiliary broth boiled for 2 hours, add 8 kg of powdered glutinous rice, 2 kg of roasted barley and 500 g of natural seasoning, and then boil for 1 hour; And
Samcheongtang manufacturing method comprising the step of holding the final broth in a net to remove the foreign material and then take out the dried boiled chicken kept in the earthenware pot to pour in the final broth and boil once more.
The method of claim 1,
Samgyetang production method comprising the step of adding a salt in the step of obtaining the final broth comprising the salinity meter to maintain the state 7.