KR101314094B1 - Method for manufacturing sauce chicken breasts cooking and cooking method for manufacturing - Google Patents
Method for manufacturing sauce chicken breasts cooking and cooking method for manufacturing Download PDFInfo
- Publication number
- KR101314094B1 KR101314094B1 KR1020110080410A KR20110080410A KR101314094B1 KR 101314094 B1 KR101314094 B1 KR 101314094B1 KR 1020110080410 A KR1020110080410 A KR 1020110080410A KR 20110080410 A KR20110080410 A KR 20110080410A KR 101314094 B1 KR101314094 B1 KR 101314094B1
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- South Korea
- Prior art keywords
- sauce
- chicken
- chicken breast
- herbal
- cooking
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L13/55—Treatment of original pieces or parts
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- 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
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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Abstract
본 발명에 따른 닭가슴살 조리용 소스 제조방법 및 이를 이용한 닭가슴살 조리방법은, 기양초, 만삼, 천궁, 작약, 숙지황, 당귀, 황기, 백출, 복령, 진피, 감초, 육계, 맥아, 하수오, 생강, 대추로 이루어진 군에서 1종 이상으로 혼합된 한방약재에 정제수를 혼합하여 추출기에 넣고 가압 가열 건조시켜 추출액을 추출하고 추출된 추출액을 압착 여과하여 한방소스를 제조한 다음, 마늘, 양파, 생강, 정백당, 후추, 함초소금이 혼합된 시즈닝에 말토텍스크린, 함수결정포도당, 포리믹스지에이를 함유시킨 시즈닝소스를 별도의 용기에 제조하는 것을 특징으로 하고,
또한 닭가슴살 조리용 소스를 이용한 닭가슴살 조리방법에 있어서, 닭의 털과 내장을 제거한 후 닭가슴살만을 잘라내어 닭가슴살을 준비하는 닭가슴살준비단계; 상기에서 제조된 한방소스 및 시즈닝소스를 각각 용기에 담아 준비하는 닭가슴살 조리용 소스 준비단계; 상기 한방소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하는 1차 숙성단계; 상기 1차 숙성단계를 거친 닭가슴살을 시즈닝소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하는 2차 숙성단계; 상기 2차 숙성단계를 거친 닭가슴살을 구이용 연료를 이용하여 50 ~ 100℃의 온도로 10 ~ 40분 동안 훈연하여 닭가슴살을 익히는 초벌단계; 상기 초벌단계를 거친 닭가슴살에 수분을 도포한 후 50 ~ 150℃로 10 ~ 40분 동안 익히는 재벌단계; 상기 재벌단계를 거친 닭가슴살을 포장재에 진공 포장한 후, 급속 냉장하는 포장단계;로 이루어지는 것을 특징으로 한다.
따라서 닭가슴살에 각종 한방약재로 이루어진 한방소스와 식감을 자극하는 시즈닝소스를 숙성시켜 초벌단계와 재벌단계를 순차적으로 거쳐 조리되기 때문에, 기존의 닭가슴살 음식에 비해 맛이 개선되어 한약약재에 가미된 인체에 유익한 성분을 용이하게 섭취할 수 있어 풍부한 영양소와 한방 성분으로 식자의 건강을 유지 또는 증대할 수 있는 효과를 발휘한다.Chicken breast meat cooking method according to the present invention and chicken breast meat cooking method using the same, yangyangcho, mansam, Cheongung, Peony, Sukjiwang, Angelica, Astragalus, Baekryong, Dermis, dermis, licorice, broiler, malt, sewage, ginger In the group consisting of jujube, purified water is mixed with one or more kinds of herbal medicines, put into an extractor, pressurized and dried to extract the extract, compressing and extracting the extracted extract to prepare a herbal sauce, garlic, onion, ginger, It is characterized in that the seasoning sauce containing maltotech screen, hydrous glucose, and polymix G in a seasoning mixture of white sugar, pepper, and seaweed salt is prepared in a separate container,
In addition, in the chicken breast cooking method using the chicken breast cooking sauce, after preparing the chicken breast meat by removing only the chicken breast and the hair and gut prepared chicken breast meat preparation step; Chicken breast cooking sauce preparation step of preparing the prepared herbal sauce and seasoning sauce in each container; First maturing the chicken breast in a container containing the herbal sauce and aged for 5 to 20 hours at a low temperature of 0 ~ 15 ℃; A second aging step of putting the chicken breasts in a container containing seasoning sauce of the chicken breasts subjected to the first aging step and aging for 5 to 20 hours at a low temperature of 0 to 15 ° C .; A first step of cooking the chicken breasts by heating the chicken breasts subjected to the second aging step at a temperature of 50 to 100 ° C. for 10 to 40 minutes using a roasting fuel; A conglomerate step of ripening for 10 to 40 minutes at 50 to 150 ° C. after applying moisture to the chicken breasts subjected to the initial step; After vacuum packing the chicken breasts through the conglomerate step in a packaging material, a packaging step for rapid refrigeration; characterized in that consisting of.
Therefore, because the chicken breasts are made of herbal sauces made of various herbal medicines and seasoning sauces to stimulate the texture, they are cooked in the first and second stages, and thus the taste is improved compared to conventional chicken breast foods. Easily ingest the beneficial ingredients to the human body, rich nutrients and herbal ingredients to maintain or increase the health of the literacy.
Description
본 발명은 닭가슴살 조리용 소스 제조방법 및 이를 이용한 닭가슴살 조리방법에 관한 것으로서, 더욱 상세하게는 몸에 유익한 한방성분으로 제조된 한방소스와 닭가슴살의 식미를 돋울 수 있는 시즈닝소스를 제조하여 닭가슴살을 취식하는 먹는 식자에게 한방의 유익한 성분이 용이하게 섭취되면서도 기존의 닭가슴살 음식에 비해 맛이 개선되는 닭가슴살 조리용 소스 제조방법 및 이를 이용한 닭가슴살 조리방법에 관한 것이다.The present invention relates to a method for preparing chicken breast meat sauce and a method for cooking chicken breast meat using the same, and more specifically, to prepare a seasoning sauce that can enhance the flavor of the herbal sauce and chicken breast made of herbal ingredients beneficial to the body The present invention relates to a method of preparing a chicken breast cooking sauce and a method of cooking chicken breast meat using the same, in which a beneficial ingredient of the herb eats breast meat while being easily ingested.
닭가슴살은 22.9%의 단백질을 함유하고 있으며 이는 다른 동물성 식품에 비해 월등히 높고 지방함량이 매우 낮아 맛이 담백함 것이 특징이면서 다른 육류에 비해 칼로리가 낮아 예전부터 체중 조절이 필요한 운동선수나 모델, 다이어트를 하는 여성들에게 필수 건강식으로 이용되고 있었으며, 최근 건강에 대한 관심이 높아짐에 따라 높은 단백질을 함유하고 있는 닭가슴살은 현대인들에게 대표적인 건강식으로 인식될 만큼 그 수요가 증가하고 있는 추세이다.Chicken breast contains 22.9% of protein, which is much higher than other animal foods and has a very low fat content, so it tastes light. It has low calories compared to other meats. It has been used as an essential health food for women, and as the interest in health has increased recently, chicken breast meat containing high protein is increasing in demand so that it is recognized as a representative health food for modern people.
이러한 닭가슴살을 조리하는 일반적인 방법은 소금으로 간이 밴 닭가슴살을 훈연하여 건조시키는 훈제구이방법이 대표적이다.A common method of cooking such chicken breast is smoked roasting method of smoking and drying the chicken breast cut in half with salt.
하지만 상기와 같이 하지만, 소금에 포함된 나트륨 성분은 과다하게 섭취할 경우 복용할 경우 고혈압이나 각종 성인병, 암 등을 불러오게 되며, 한국인이 암에 잘 걸리는 이유가 맵고, 짜고, 자극적인 음식을 먹어서 잘 걸린다는 연구결과도 나오고 있는 실정이므로 간을 맞추기 위해 닭고기의 훈제 조리시 이용되는 소금의 양을 줄일 수밖에 없으나 이는 닭가슴살에 대한 맛의 저하를 가져오게 된다.However, as described above, the sodium content in the salt, if ingested excessively, if you take high blood pressure, various adult diseases, cancer, etc., the reason why Koreans get cancer, eat hot, salty, irritating food It is also known that the results are well known, so it is necessary to reduce the amount of salt used to cook the smoked chicken to match the liver, but this will result in a deterioration of taste for the chicken breast.
따라서 최근에는 소비자의 입맛을 돋우기 위해 다양한 레시피들이 우후죽순 개발되고 있으나 이는 화학조미료를 통한 조리가 대부분이며 이러한 화학조미료를 이용하여 닭가슴살을 조리할 때에는 닭가슴살의 뛰어난 효능에도 불구하고 닭가슴살의 영양성분을 저하시키는 현상을 발생시키게 되는 단점이 있어왔다.Therefore, in recent years, various recipes have been developed to enhance the taste of consumers, but most of them are cooked with chemical seasonings. When cooking chicken breasts using these chemical seasonings, the nutrition of chicken breasts despite the excellent efficacy of chicken breast meat There has been a disadvantage of causing the phenomenon of lowering the component.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 본 발명의 목적은 몸에 유익한 한방성분으로 제조된 한방소스와 닭가슴살의 식미를 돋울 수 있는 시즈닝소스를 제조하여 닭가슴살을 취식하는 먹는 식자에게 한방의 유익한 성분이 용이하게 섭취되면서도 기존의 닭가슴살 음식에 비해 맛이 개선되는 닭가슴살 조리용 소스 제조방법 및 이를 이용한 닭가슴살 조리방법을 제공하는 데 있다.The present invention has been made to solve the problems of the prior art as described above, an object of the present invention is to prepare a chicken breast by producing a seasoning sauce that can enhance the taste of the herbal sauce and chicken breast made of herbal ingredients beneficial to the body It is to provide a method for preparing a chicken breast cooking sauce and a method for cooking chicken breast meat using the same, while eating the beneficial ingredients of the eaten eaten eaten easily to eat eater.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 닭가슴살 조리용 소스 제조방법은, 기양초, 만삼, 천궁, 작약, 숙지황, 당귀, 황기, 백출, 복령, 진피, 감초, 육계, 맥아, 하수오, 생강, 대추로 이루어진 군에서 1종 이상으로 혼합된 한방약재에 정제수를 혼합하여 추출기에 넣고 가압 가열 건조시켜 추출액을 추출하고 추출된 추출액을 압착 여과하여 한방소스를 제조한 다음, 마늘, 양파, 생강, 정백당, 후추, 함초소금이 혼합된 시즈닝에 말토텍스크린, 함수결정포도당, 포리믹스지에이를 함유시킨 시즈닝소스를 별도의 용기에 제조하되, 상기 한방소스는 기양초 6 ~ 20g, 만삼 8 ~ 24g, 천궁 4 ~ 20g, 작약 4 ~ 20g, 숙지황 4 ~ 20g, 당귀 4 ~ 20g, 황기 4 ~ 20g, 백출 4 ~ 20g, 복령 4 ~ 20g, 진피 4 ~ 20gg, 감초 4 ~ 20g, 육계 4 ~ 20g, 맥아 4 ~ 20g, 하수오 4 ~ 20g, 생강 8 ~ 20g, 대추 4 ~ 20g로 혼합된 한방약재와 정제수 800 ~ 3200cc로 이루어지며, 상기 시즈닝소스는 마늘 5 ~ 15g, 양파 10 ~ 30g, 생강 3 ~ 9g, 정백당 3 ~ 9g, 후추 0.5 ~ 2g, 함초소금 0.5 ~ 2g이 혼합된 시즈닝을 제조하고 상기 시즈닝 100중량부를 기준으로 말토텍스크린 5 ~ 6중량부, 함수결정포도당 5 ~ 6중량부, 포리믹스지에이 15 ~ 17중량부로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the method for preparing chicken breast meat sauce according to the present invention, Giyangcho, Mansam, Cheongung, Peony, Sukjihwang, Angelica, Astragalus, Baekryu, Fuling, Dermis, Licorice, Broiler, Malt, Sewage , Ginger and jujube in the group consisting of one or more herbal medicines mixed with purified water mixed in an extractor and pressurized and dried to extract the extract and the extract extracted by compression filtration to prepare a herbal sauce, garlic, onion, Prepare seasoning sauce containing maltotech screen, hydrous glucose, and polymix G in a separate container with seasoning mixed with ginger, white sugar, pepper, and seaweed salt, but the herbal sauce is 6 ~ 20g, ginseng 8 ~ 24g, Cheongung 4 ~ 20g, Peony 4 ~ 20g, Sukji sulfur 4 ~ 20g, Angelica 4 ~ 20g, Astragalus 4 ~ 20g, Baekchul 4 ~ 20g, Bokryeong 4 ~ 20g, Dermis 4 ~ 20gg, Licorice 4 ~ 20g, Broiler 4 ~ 20 g, malt 4-20 g, sewage 4-20 g, ginger 8-20 g, jujube 4 Herbal medicine and purified water 800 ~ 3200cc mixed in ~ 20g, the seasoning sauce is garlic 5 ~ 15g, onion 10 ~ 30g, ginger 3 ~ 9g, white sugar 3 ~ 9g, pepper 0.5 ~ 2g, seaweed salt 0.5 ~ 2g The mixed seasoning is prepared and 5 to 6 parts by weight of maltotech screen based on 100 parts by weight of the seasoning, 5 to 6 parts by weight of hydrous crystalline grape, and a mixture of 15 to 17 parts by weight.
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닭가슴살 조리용 소스를 이용한 닭가슴살 조리방법에 있어서, 닭의 털과 내장을 제거한 후 닭가슴살만을 잘라내어 닭가슴살을 준비하는 닭가슴살준비단계; 상기에서 제조된 한방소스 및 시즈닝소스를 각각 용기에 담아 준비하는 닭가슴살 조리용 소스 준비단계; 상기 한방소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하는 1차 숙성단계; 상기 1차 숙성단계를 거친 닭가슴살을 시즈닝소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하는 2차 숙성단계; 상기 2차 숙성단계를 거친 닭가슴살을 구이용 연료를 이용하여 50 ~ 100℃의 온도로 10 ~ 40분 동안 훈연하여 닭가슴살을 익히는 초벌단계; 상기 초벌단계를 거친 닭가슴살에 수분을 도포한 후 50 ~ 150℃로 10 ~ 40분 동안 익히는 재벌단계; 상기 재벌단계를 거친 닭가슴살을 포장재에 진공 포장한 후, 급속 냉장하는 포장단계;로 이루어지되, 상기 초벌단계에서 사용되는 구이용 연료는 국내산 참나무숯과 한방소스의 추출시 발생된 찌꺼기의 건조물로 이루어지는 것을 특징으로 한다.In the chicken breast cooking method using a chicken breast cooking sauce, after preparing the chicken breast meat by removing only the chicken breast and hair after removing the chicken hair and guts; Chicken breast cooking sauce preparation step of preparing the prepared herbal sauce and seasoning sauce in each container; First maturing the chicken breast in a container containing the herbal sauce and aged for 5 to 20 hours at a low temperature of 0 ~ 15 ℃; A second aging step of putting the chicken breasts in a container containing seasoning sauce of the chicken breasts subjected to the first aging step and aging for 5 to 20 hours at a low temperature of 0 to 15 ° C .; A first step of cooking the chicken breasts by heating the chicken breasts subjected to the second aging step at a temperature of 50 to 100 ° C. for 10 to 40 minutes using a roasting fuel; A conglomerate step of ripening for 10 to 40 minutes at 50 to 150 ° C. after applying moisture to the chicken breasts subjected to the initial step; After vacuum packing the chicken breasts through the conglomerate step in a packaging material, and rapidly refrigerated packaging step consisting of, wherein the roasting fuel used in the primitive step is made of domestic oak charcoal and dried residues generated during the extraction of the herbal sauce It is characterized by.
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또한 상기 재벌단계에서 닭가슴살에 도포되는 수분은 한방소스와 정제수를 1 : 2의 중량비로 혼합시킨 혼합물로 이루어지는 것을 특징으로 한다.In addition, the moisture applied to the chicken breast in the chaebol step is characterized in that consisting of a mixture of herbal sauce and purified water in a weight ratio of 1: 2.
이와 같이 이루어지는 본 발명에 의한 닭가슴살 조리방법은, 닭가슴살에 각종 한방약재로 이루어진 한방소스와 식감을 자극하는 시즈닝소스를 숙성시켜 초벌단계와 재벌단계를 순차적으로 거쳐 조리되기 때문에, 기존의 닭가슴살 음식에 비해 맛이 개선되어 한약약재에 가미된 인체에 유익한 성분을 용이하게 섭취할 수 있어 풍부한 영양소와 한방 성분으로 식자의 건강을 유지 또는 증대할 수 있는 효과가 있다.The chicken breast cooking method according to the present invention made as described above is aged chicken sauce made of various herbal medicines and seasoning sauce to stimulate the texture of the chicken breast meat is cooked sequentially through the first step and the conglomerate step, so the existing chicken breast The taste is improved compared to food, so it is easy to ingest the beneficial ingredients to the human body added to the herbal medicines, there is an effect that can maintain or increase the health of the literacy with rich nutrients and herbal ingredients.
또한 닭가슴살을 즉석 조리가 가능하도록 급속 냉장하여 기밀성이 우수한 진공 포장재에 담아 진공 포장하기 때문에, 가정에서 조리 빈도가 낮던 훈제닭가슴살을 냄비나 전자렌지 같은 일반 가열 기구를 이용하여 쉽게 조리하여 바로 섭취가 가능하고 혼합 한약재와 닭가슴살, 갖은 양념이 서로 어우러져 풍미가 좋으며 한방훈제닭 유통 안정성이 우수하고 위생적이며 보존기간을 늘려 국민건강을 향상시킬 수 있는 효과가 있다.In addition, the chicken breasts are rapidly refrigerated for instant cooking and vacuum packed in an airtight vacuum packing material.They can be easily cooked and cooked using a common heating appliance such as a pan or microwave oven. It is possible to mix and mix Chinese herbs, chicken breasts, and other seasonings. The flavor is good, and the distribution of oriental smoked chicken is stable, hygienic, and it is effective to improve national health.
또한 상기 초벌단계에서 사용되는 구이용 연료는 국내산 참나무숯과 한방소스의 추출시 발생된 찌꺼기의 건조물로 이루어지기 때문에, 한방약재의 약효 성분이 잘 우려지고 한방훈제닭가슴살의 한방의 향미증진과 더불어 닭 특유의 냄새가 나지 않아 남녀노소 즐길 수 있는 효과가 있다.In addition, the roasting fuel used in the initial stage is made of domestic oak charcoal and dried residues generated during the extraction of the herbal sauce, so the medicinal ingredients of the herbal medicine is well concerned, and the flavor of the chicken with smoked chicken breast is enhanced with There is no peculiar smell, so it can be enjoyed by all ages.
또한 상기 재벌단계에서 닭가슴살에 한방소스와 정제수를 2:1로 혼합시킨 혼합물이 도포되기 때문에, 한방소스와 정제수를 2:1로 혼합함으로서 한방소스가 적당할 정도로 희석되어 닭가슴살에 한방의 풍미를 느낄 수 있도록 하면서도 초벌단계에서 수분이 증발되어 퍽퍽해진 닭가슴살에 수분이 함유시켜 식감을 증진할 수 있는 효과가 있다.In addition, since the mixture of the herbal sauce and purified water 2: 1 is applied to the chicken breast in the conglomerate step, the herbal sauce is diluted to an appropriate level by mixing the herbal sauce and the purified water 2: 1 so that the flavor of the herbal medicine is on the chicken breast. In addition, the moisture is evaporated at the initial stage and the moisture is contained in the puffed chicken breast, thereby improving the texture.
도 1은 본 발명에 의한 닭가슴살 조리방법을 도시한 흐름도.1 is a flow chart illustrating a chicken breast cooking method according to the present invention.
이하 본 발명의 바람직한 실시예를 첨부한 도면에 의거하여 더욱 상세하게 설명한다.Hereinafter, preferred embodiments of the present invention will be described in more detail with reference to the accompanying drawings.
본 발명에 따른 닭가슴살 조리용 소스 제조방법은 몸에 유익한 한방약재가 혼합되어 제조된 한방소스와 닭가슴살의 식미를 돋울 수 있는 시즈닝소스로 구분되어 제조된다.Chicken breast cooking sauce manufacturing method according to the present invention is prepared by separating the seasoning sauce that can enhance the flavor of the herbal sauce and chicken breast prepared by mixing the beneficial herbal medicine to the body.
상기 한방소스는 기양초, 만삼, 천궁, 작약, 숙지황, 당귀, 황기, 백출, 복령, 진피, 감초, 육계, 맥아, 하수오, 생강, 대추로 이루어진 군에서 1종 이상으로 혼합된 한방약재에 정제수를 혼합하여 추출기에 넣고 가압 가열 건조시켜 추출액을 추출하고 추출된 추출액을 압착 여과하여 제조된다.The herbal sauce is ginseng, mansam, cheongung, peony, Sujijihwang, Angelica, Astragalus, Baekchul, Bokryeong, dermis, licorice, broiler, malt, sewage, ginger, jujube mixed with at least one kind of herbal medicine in the herbal medicine The mixture is put into an extractor, pressurized and dried to extract an extract, and the extracted extract is manufactured by compression filtration.
상기 시즈닝소스는 마늘, 양파, 생강, 정백당, 후추, 함초소금이 혼합된 시즈닝을 제조하고 상기 시즈닝에 말토텍스크린, 함수결정포도당, 포리믹스지에이를 함유시켜 제조된다.The seasoning sauce is prepared by preparing seasonings in which garlic, onion, ginger, white sugar, pepper, and seaweed salt are mixed, and containing maltotech screen, hydrous glucose, and polymix gy in the seasoning.
상기 한방소스를 이루는 한방약재의 알려진 효능을 살펴보면,Looking at the known efficacy of the herbal medicine forming the herbal source,
기양초는 성질이 약간 따뜻하고 맛은 시고 맵고 떫으며 독이 없다. 날 것으로 먹으면 아픔을 멎게 하고 독을 풀어주고 익혀 먹으면 위장을 튼튼하게 해주고 설정(泄精)을 막아준다.The candle is slightly warm in nature, tastes sour, spicy, salty and nontoxic. Eating raw to relieve the pain and to relieve poison and eat cooked to strengthen the stomach and prevent the setting (泄精).
또한 몸을 따뜻하게 하고 기능을 항진(亢進)시킴으로서 몸을 덥게하는 보온효과가 있어 몸이 찬 사람에게 좋으며 감기도 예방하고 소화를 돕고 장을 튼튼하게 하며 강정(强精)효과가 있으며 피를 맑게하여 허약체질 개선, 미용, 성인병 예방효과가 있고 산후통, 치질, 혈변, 치통, 변비 및 구토증의 치료와 개선효과가 있다In addition, it has a warming effect that warms the body by warming the body and enhancing the function, which is good for a person who is cold, prevents colds, helps digestion, strengthens the intestines, strengthens the intestines, and clears blood. It is effective in improving weakness, beauty, and prevention of adult diseases, and it is effective in treating and improving postpartum pain, hemorrhoids, bloody stool, toothache, constipation and vomiting.
만삼은 보기(補氣)의 작용이 인삼과 거의 비슷하나, 인삼보다 가격이 저렴하여 대용품으로 사용하는 약재이다.Mansam ginseng (補氣) is almost the same action as ginseng, but cheaper than ginseng is a drug used as a substitute.
천궁은 페룰산(Ferulic acid)이 진통, 진경작용과 평활근이완작용을 하여 장관의 경련이나 임신자궁의 수축, 경련을 억제하고 정유가 중추신경계에 작용하여 대뇌 활동을 억제하여 진정작용을 하며 카페인의 흥분작용에 길항하고 관상동맥, 말초혈관을 확장하여 하지(下肢)와 심근의 혈류량을 증가하고 혈압을 상승 또는 낮추어 주는 효능을 가진다.In the uterus, ferulic acid acts as an analgesic, cough and smooth muscle relaxant to suppress intestinal spasms, contraction and contraction of the pregnant uterus, and essential oils act on the central nervous system to suppress cerebral activity and to sedate. It has the effect of antagonizing excitement and expanding coronary and peripheral blood vessels to increase blood flow in lower limbs and myocardium and to raise or lower blood pressure.
작약은 파에오니플로린(Paeoniflorin)이 중추신경 흥분을 억제하여 진통, 진경, 진정작용을 하고 말초혈관과 관상동맥을 확장하여 말초와 심근세포에 혈류, 영양공급을 증진하며 골격근 평활근 탄력세포의 결합력을 강화하여 근육의 하수(下垂)증상을 개선하고 근육의 경련을 완화하며, 소화관 연동운동능을 항진하여 소화와 흡수를 증진하고 외분비선의 수렴능을 증가시켜 계지와 함께 지한(止汗)작용을 하는 효능을 가진다. The peony is Paeoniflorin, which suppresses central nervous excitability, produces analgesic, nervous, and sedative effects, expands peripheral blood vessels and coronary arteries, improves blood flow and nutrition to peripheral and cardiomyocytes, and promotes the binding of skeletal muscle smooth muscle elastic cells. It improves muscle sewage symptoms, relieves muscle spasms, promotes digestive tract peristalsis, promotes digestion and absorption, and increases the exocrine gland's ability to constrict with cold. Has efficacy.
숙지황은 비타민 A(Vitamin A)가 함유되어 있어 피부각화를 예방하고 피부를 부드럽게 하며 각질세포를 연화하고 카탈폴(Catalpol)이 고혈당(高血糖)에 대해 현저하게 혈당강하작용을 하고 이뇨작용을 하며 완만한 사하작용이 있어 하리의 원인이 되기도 하고 변비를 경감시키기도 하고 혈액의 응고를 촉진하여 지혈작용을 하고 관절의 부종, 동통을 경감시키는 효능을 가진다.Sukjiwang contains Vitamin A (Vitamin A) to prevent skin keratinization, soften the skin, soften keratinocytes, Catalpol significantly lowers blood sugar and diuretic action against high blood sugar It has a gentle lowering action, which causes hari, reduces constipation, promotes coagulation of blood, hemostasis and reduces joint swelling and pain.
당귀는 비타민B12 (vitamin B12), 엽산(Folic acid), 철분이 있어서 조혈작용을 하여 혈허를 개선하고 혈액의 헤마토그리트(Hematocrit)치를 높이고 비타민 E(Vitamin E)가 함유되어 있어 비타민 E 결핍증에 작용하며 자궁발육을 촉진하며 자궁기능 조절작용이 있어서 자궁이 수축되었을 때는 이완시키고 불규칙한 수축을 할 때는 수축력을 강화하여 유산을 방지하고 정유는 혈관을 확장하여 혈압을 낮추고 뇌혈류를 증진하며, 말초혈관을 확장하여 혈액순환을 원활히 함으로서 순환장애를 개선한다.Angelica is a vitamin B12 (vitamin B12), folic acid (Folic acid), iron, hematopoietic action to improve blood flow, improve blood hematocrit (Hematocrit) and vitamin E (Vitamin E) containing vitamin E deficiency It promotes the development of the uterus and regulates the function of the uterus to relax when the uterus contracts and to strengthen the contractile force when irregular contractions to prevent miscarriage, essential oils expand blood vessels to lower blood pressure and promote cerebral blood flow, Improve circulation by improving blood circulation.
황기는 당류, 엽산(Folic acid), 콜린(Choline), 아미노산(Amino acid) 등의 풍부한 영양분을 함유하고 있어 강장작용을 하며 세포에 영양을 공급하여 간질액의 피부외 배설을 억제하여 도한(盜汗)을 완화하고 혈관을 확장하여 외분비선의 자극을 완화하므로 체액의 과도한 체외배출을 억제하고 신장기능을 강화하여 이뇨를 증진하는 효능을 가진다.Astragalus contains abundant nutrients such as sugar, folic acid, choline, amino acid, etc., it is tonic and supplies nutrients to the cells to inhibit the excretion of the interstitial fluid. ) To alleviate stimulation of the exocrine glands by dilatating the blood vessels, thereby suppressing excessive extracorporeal discharge of body fluids and strengthening kidney function to promote diuresis.
백출은 소화액분비능을 항진하여 소화, 흡수를 촉진하고 위내강에 정체된 수독의 배출을 증진시키고 피부탄력 세포의 결합력을 강화하고 모공을 수렴하여 지한작용을 하며 세뇨관 재흡수를 억제하여 이뇨작용을 함으로서 저혈압이나 혈관운동 부족에 의한 부종을 경감하는 호능을 가진다.Baekchul promotes digestion and absorption by promoting digestive fluid secretion, promotes the release of stagnant venom in the gastric lumen, strengthens the binding capacity of skin elastic cells, constricts pores, acts as an antiperspirant and suppresses re-absorption of tubules. Has the ability to reduce edema caused by hypotension or lack of vascular movement.
복령은 단백질, 지방, 칼륨염, 레시틴(Lecithin) 등이 함유되어 있어 모든 세포에 영양을 공급하고, 뇌세포의 기능을 활성화하여 정신을 안정시키고 허약체질을 개선하고 세뇨관 재흡수를 억제하여 이뇨를 증진하므로 부종을 경감시키는 효능을 가진다.Bokryeong contains protein, fat, potassium salt, lecithin, etc. to nourish all cells, activate the function of brain cells to stabilize the mind, improve weakness and suppress tubule resorption to prevent diuresis. Enhancement has the effect of reducing edema.
진피는 기가 뭉친 것을 풀어주고 비장의 기능을 강화하여 복부창만, 트림, 구토, 메스꺼움, 소화불량, 헛배가 부르고 나른한 증상, 대변이 묽은 증상을 치료한다. 해수, 가래를 없애주며 이뇨작용을 하고 정유 성분이 소화기자극, 소화촉진, 거담, 항궤양, 항위액분비, 강심, 혈압상승, 항알레르기, 담즙분비촉진, 자궁평활근억제, 항균작용 등을 하는 효능을 가진다.The dermis releases clumps and strengthens the spleen to treat only the abdominal swelling, belching, vomiting, nausea, indigestion, flatulence, drowsiness, and diarrhea. Efficacy in eliminating sea water, phlegm, diuretic effect, essential oils, digestive stimulation, digestion promotion, expectoration, anti-ulcer, anti-gastric secretion, strong heart, blood pressure rise, anti-allergy, bile secretion, uterine smooth muscle suppression, antibacterial effect Has
감초는 글리시리진(Glycyrrhizin)이 항알러지작용을 하고 궤양수복 촉진작용과 위경련억제작용이 있으며 과도한 위산분비를 억제하는 효능을 가진다.Licorice has anti-allergic effect on glycyrrhizin, promotes ulcer repair and inhibits stomach cramps, and suppresses excessive gastric acid secretion.
육계는 하초가 찬 것을 치료하고 허리와 무릎 연약증, 양기부족, 소변을 자주보고 묽게 보는 것, 묽은 변, 설사, 구토, 생리불순, 생리통, 산후어혈복통, 종기, 피부궤양, 사지마비동통 등에 쓰이며 중추억제, 진정, 진통, 해열, 관상동맥 혈류량 증가, 피부진균을 억제하는 효능을 가진다.The broiler treats cold sores, lower back and knee weakness, lack of nourishment, frequent peeing and thinning of urine, diarrhea, diarrhea, vomiting, dysmenorrhea, dysmenorrhea, postpartum dysmenorrhea, boils, skin ulcers, quadriplegia, etc. It is used for central suppression, sedation, analgesic, antipyretic, coronary blood flow, skin fungus.
맥아는 비위허약으로 인한 소화 장애에 효과가 있고, 특히 밀가루음식에 대한 소화불량에 쓰인다. 또한 유즙분비 부족에 효과가 있어 소화촉진 작용과 혈당강하작용의 효능을 가진다.Malt is effective against digestive disorders due to weakness of the nose, especially for the indigestion of flour food. It is also effective in lack of milk secretion and has the effect of promoting digestion and lowering blood sugar.
하수오는 강장제·강정제·완하제로 사용하며 잎은 나물로 하며 생잎을 곪은 데 붙여서 고름을 흡수시키는 효능을 가진다.Sewage is used as a tonic, tonic and laxative. The leaves are made of herbs and attached to the leaves of fresh leaves to absorb pus.
생강은 진저롤(Zingerol)이 혈관운동중추를 자극하여 말초의 혈액순환을 원활히 하고 신장사구체 혈류량을 증강시켜 이뇨를 증진하며 위액분비를 자극하여 소화를 증진시키고 진경작용을 하는 효능을 가진다.Gingerol (Zingerol) has the effect of stimulating the center of blood vessels to facilitate peripheral blood circulation, increase the renal glomerular blood flow to promote diuresis, stimulate the secretion of gastric juice to promote digestion and jingyeong.
대추는 당류(糖流), 칼슘(Calcium), 비타민 C(Vitamin C), 단백질, 지방 등을 풍부히 함유하여 세포점막에 자윤을 공급하고 세포의 대사를 원활히 하는 효능을 가진다.Jujube is rich in sugar (Calcium), calcium (Citanium), vitamin C (Vitamin C), protein, fat, etc. to supply the mucous membrane to the cell mucosa and has the effect of smoothing the metabolism of cells.
그리고 시즈닝소스에 포함되는 말토텍스크린, 함수결정포도당, 포리믹스지에이를 살펴보면, And if you look at maltotech screens, functional crystal glucose, and polymixies in the seasoning source,
상기 말토덱스트린은 혈당 반응을 고르게 일으킴과 더불어 녹말을 가수분해하여 엿당에 이르기까지의 여러 가지 중합도가 구비되어 닭가슴살에 도포시 한방소스의 한약성분이 잘 함유될 수 있도록 사용된다.The maltodextrin is used to ensure that the herbal components of the herbal sauce when applied to the chicken breast is provided with various degrees of polymerization to even the blood sugar reaction and hydrolyze starch to maltose.
상기 함수결정포도당은 포도당의 일종으로서, 포도당을 분말화시킨 것으로 단맛을 가지고 있어서 닭가슴살의 식미를 돋울 수 있도록 사용된다.The hydrous glucose is a kind of glucose, powdered glucose, which has a sweet taste, and is used to enhance the taste of chicken breasts.
상기 포리믹스지에이는 중합인산염류를 이상적으로 혼합한 제제로서 Drip(수분침출) 방지 및 증량효과가 있고 결착력을 증가하여 보수력을 증대시키며 금속에 의한 갈변방지에 효과가 있으며 함수결정포도당과 더불어 닭가슴살의 식미를 돋울 수 있도록 사용된다.The formulation is an ideal mixture of polymerized phosphates, and has a drip (water leaching) prevention and increasing effect, increases the binding capacity to increase the water holding power, and to prevent browning due to metal, and chicken breast with water-containing crystal glucose. It is used to enhance the taste of the food.
이와 같은 효능을 가진 닭가슴살 조리용 소스 제조방법을 좀 더 상세하게 설명하면, 상기 한방소스는 기양초 6 ~ 20g, 만삼 8 ~ 24g, 천궁 4 ~ 20g, 작약 4 ~ 20g, 숙지황 4 ~ 20g, 당귀 4 ~ 20g, 황기 4 ~ 20g, 백출 4 ~ 20g, 복령 4 ~ 20g, 진피 4 ~ 20gg, 감초 4 ~ 20g, 육계 4 ~ 20g, 맥아 4 ~ 20g, 하수오 4 ~ 20g, 생강 8 ~ 20g, 대추 4 ~ 20g로 혼합된 한방약재와 정제수 800 ~ 3200cc를 혼합하여 추출기에 넣고 가압 가열 건조시켜 추출액을 추출하고 추출된 추출액을 압착 여과하여 제조된다.When explaining in detail the manufacturing method of chicken breast meat sauce having such an effect, the herbal sauce is 6 ~ 20g, ginseng 8 ~ 24g, Cheongung 4 ~ 20g, Peony 4 ~ 20g, Sukjihwang 4 ~ 20g, Angelica 4-20g, Astragalus 4-20g, Baekchul 4-20g, Bokryeong 4-20g, Dermis 4-20gg, Licorice 4-20g, Broiler 4-20g, Malt 4-20g, Sewage 4-20g, Ginger 8-20g, Chinese herbal medicine mixed with 4 ~ 20g jujube mixed with 800 ~ 3200cc purified water and put into the extractor under pressure and drying to extract the extract and manufactured by compression filtration the extracted extract.
여기서 상기 한방약재에 정제수를 혼합하는 이유는 한방약재의 향이 과도하게 진하여 한방소스를 통하여 조리되는 닭가슴살이 식미가 저하되는 것을 방지하면서도 닭가슴살에에 일정한 수분을 공급하기 위함이다.Here, the reason for mixing the purified water in the herbal medicine is to supply a constant moisture to the chicken breast while preventing the deterioration of the taste of the chicken breast cooked through the herbal sauce so that the aroma of the herbal medicine is too thick.
상기 시즈닝소스는 마늘 5 ~ 15g, 양파 10 ~ 30g, 생강 3 ~ 9g, 정백당 3 ~ 9g, 후추 0.5 ~ 2g, 함초소금 0.5 ~ 2g이 혼합된 시즈닝을 제조하고 상기 시즈닝 100중량부를 기준으로 말토텍스크린 5 ~ 6중량부, 함수결정포도당 5 ~ 6중량부, 포리믹스지에이 15 ~ 17중량부를 함유시켜 제조된다.The seasoning sauce is prepared by seasoning garlic 5 ~ 15g, 10 ~ 30g onion, 3 ~ 9g ginger, 3 ~ 9g per white, 0.5 ~ 2g pepper, 0.5 ~ 2g salted salt and maltotech based on 100 parts by weight of the seasoning It is prepared by containing 5 to 6 parts by weight of the screen, 5 to 6 parts by weight of hydrous glucose and 15 to 17 parts by weight of the mixture.
여기서 상기 시즈닝소스는 시즈닝 100중량부를 기준으로 말토텍스크린, 함수결정포도당, 포리믹스지에이의 함유량을 한정함으로서 시즈닝소스에 단맛이 적절하게 조화되어 닭가슴살을 한방소스와 더불어 시즈닝소스로 조리할 때 시즈닝소스가 가지는 단맛으로 하여금 한방소스가 가지는 인체의 유익한 성분을 용이하게 섭취할 수 있도록 한다.Here, the seasoning sauce is based on 100 parts by weight of seasoning, limiting the content of maltotech screens, hydrous glucose, and polymix G. The sweetness of the seasoning sauce is appropriately harmonized so that the seasoning when the chicken breast is cooked with the seasoning sauce together with the herbal sauce The sweetness of the sauce makes it easy to take in the beneficial ingredients of the human body that the herbal sauce has.
한편, 도 1은 본 발명에 의한 닭가슴살 조리방법을 도시한 흐름도로서, 도 1에서 도시된 바와 같이 본 발명에 따른 닭가슴살 조리방법은 상기에서 언급한 한방소스 및 시즈닝소스를 이용하여 조리되며, 좀 더 상세하게는 닭가슴살준비단계(S100), 닭가슴살 조리용 소스 준비단계(S200), 1차 숙성단계(S300), 2차 숙성단계(S400), 초벌단계(S500), 재벌단계(S600), 포장단계(S700)를 순차적으로 수행하여 이루어진다.On the other hand, Figure 1 is a flow chart illustrating a chicken breast cooking method according to the present invention, as shown in Figure 1 chicken breast cooking method according to the invention is cooked using the above-mentioned herbal sauce and seasoning sauce, More specifically, chicken breast preparation step (S100), chicken breast cooking sauce preparation step (S200), the first ripening step (S300), the second ripening step (S400), the first step (S500), conglomerate step (S600) ), Is made by sequentially performing the packing step (S700).
닭가슴살준비단계(S100)는 식자가 취식할 수 있도록 원재료가 되는 닭가슴살을 가공하는 단계로서, 닭의 털과 내장을 제거한 후 닭가슴살만을 잘라내어 닭가슴살을 준비하여 이루어진다.Chicken breast preparation step (S100) is a step of processing the chicken breast to be a raw material to eat the food eater, after removing the chicken hair and gut is made by cutting the chicken breast only to prepare the chicken breast.
닭가슴살 조리용 소스 준비단계(S200)는 상기 한방소스 및 상기 시즈닝소스를 닭가슴살준비단계(S100)에서 준비된 닭가슴살을 수용할 수 있는 크기의 용기에 각각 담아 준비하여 이루어진다.Chicken breast cooking sauce preparation step (S200) is prepared by putting each of the herbal sauce and the seasoning sauce in a container sized to accommodate the chicken breast prepared in the chicken breast preparation step (S100).
1차 숙성단계(S300)는 닭가슴살의 표면과 내부로 한방소스의 한약성분이 베이게 하기 위한 단계로서, 닭가슴살 조리용 소스 준비단계(S200)에서 한방소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하여 이루어진다.The first aging step (S300) is a step for making the herbal ingredients of the herbal sauce into the surface and inside of the chicken breast, in the chicken breast cooking sauce preparation step (S200) to put the chicken breast in the container containing the herbal sauce 0 It is made by aging for 5 to 20 hours at a low temperature of ~ 15 ℃.
2차 숙성단계(S400)는 닭가슴살의 표면과 내부로 시즈닝소스를 베이게 하여 닭 특유의 냄새를 날려버리고 닭가슴살이 조미가 되어 식미를 돋울 수 있도록 하기 위해 상기 1차 숙성단계(S300)를 거친 닭가슴살을 시즈닝소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하여 이루어진다.The second aging step (S400) is to make the seasoning sauce to the inside and inside of the chicken breast to blow away the smell of the unique chicken and to make the chicken breast seasoned to enhance the taste of the first aging step (S300) Rough chicken breast is made by putting chicken breast in a container containing seasoning sauce and aging for 5 to 20 hours at low temperature of 0 ~ 15 ℃.
상기 1차 숙성단계(S300) 및 2차 숙성단계(S400)에서 0 ~ 15℃의 온도로 5 ~ 20시간 동안 숙성됨을 한정하게 되며 상기 1차 숙성단계(S300) 및 2차 숙성단계(S400)에서 닭가슴살이 숙성되는 온도 및 시간을 한정하는 이유는 1차 숙성단계(S300) 및 2차 숙성단계(S400)에서 숙성되는 온도 및 시간에 따라 닭가슴살의 한방소스 및 시즈닝소스의 함유율에 따라 몸에 유익한 한방성분의 함유율과 맛이 좌우됨으로서 제품의 질을 결정하게 되어 본 발명에 따른 최적의 숙성조건을 도출하였다.In the first aging step (S300) and the second aging step (S400) it is limited to be aged for 5 to 20 hours at a temperature of 0 ~ 15 ℃ and the first aging step (S300) and the second aging step (S400) The reason for limiting the temperature and time that the chicken breast is aged in the first and second ripening step (S300) and the second ripening step (S400) according to the temperature and time of ripening of chicken breast meat and seasoning sauce according to the content of the body The quality and quality of the product is determined by the content and taste of the herbal ingredients beneficial to derive the optimum aging conditions according to the present invention.
초벌단계(S500)는 상기 2차 숙성단계(S400)를 거친 닭가슴살을 구이용 연료를 이용하여 50 ~ 100℃의 온도로 10 ~ 40분 동안 훈연하여 닭가슴살을 익히는 단계이다.The priming step (S500) is a step of cooking chicken breasts by smoking the chicken breasts subjected to the second aging step (S400) at a temperature of 50 to 100 ° C. for 10 to 40 minutes using a fuel for roasting.
상기 초벌단계(S500)에서 사용되는 구이용 연료는 국내산 참나무숯과 한방소스의 추출시 발생된 찌꺼기의 건조물로 이루어지게 되어 초벌단계(S500)를 거친 닭가슴살은 국내산 참나무숯과 한방소스의 향미를 지니게 되어 식감을 향상시킬 수 있도록 한다.The fuel for roasting used in the first stage (S500) is made of dried products of domestic oak charcoal and Korean herbal sauce. The chicken breasts subjected to the first stage (S500) have the flavor of domestic oak charcoal and herbal sauce. To improve the texture.
재벌단계(S600)는 상기 초벌단계(S500)에서 초벌된 닭가슴살의 불충분한 익힘의 정도를 최종적으로 마무리하는 단계로서, 상기 초벌단계(S500)를 거친 닭가슴살을 50 ~ 150℃로 10 ~ 40분 동안 재벌하되, 상기 재벌과정에서 닭가슴살에 수분을 도포하여 이루어진다.The conglomerate step (S600) is a step of finally finishing the degree of insufficient ripening of the chicken breasts primed in the initial stage (S500), the chicken breasts passed through the initial stage (S500) 50 ~ 150 ℃ 10 ~ 40 While chaebol for a minute, it is made by applying moisture to the chicken breast in the chaebol process.
상기 재벌단계(S600)에서 닭가슴살을 50 ~ 150℃로 10 ~ 40분 동안 재벌하는 것은 닭가슴살의 최초의 중량을 대비하여 85 ~ 90% 중량으로 익혀지도록 하기 위함이고 이는 닭가슴살이 최초의 중량을 대비하여 85 ~ 90% 중량으로 익혀질 때 닭가슴살이 가지는 최고의 질감 및 식감이 나타나기 때문이다.In the conglomerate step (S600) to chaebol chicken breast at 50 ~ 150 ℃ for 10 to 40 minutes to be cooked to 85 to 90% by weight compared to the initial weight of the chicken breast, which is the chicken breast first weight In contrast, when cooked at 85 to 90% by weight, chicken breast meat has the best texture and texture.
또한 상기 재벌단계(S600)의 재벌과정에서 닭가슴살에 도포되는 수분은 한방소스와 정제수를 2:1로 혼합시킨 혼합물로 이루어지며 한방소스와 정제수를 2 : 1의 중량비로 혼합함으로서 한방소스를 희석시켜 닭가슴살에 적당할 정도의 한방의 풍미를 느낄 수 있도록 하면서도 초벌단계(S500)에서 수분이 증발되어 퍽퍽해진 닭가슴살에 수분이 함유되어 식감을 증진할 수 있도록 하는 것이다.In addition, the moisture applied to the chicken breast in the conglomerate step (S600) is made of a mixture of herbal sauce and purified water 2: 1 and dilute the herbal sauce by mixing the herbal sauce and purified water in a weight ratio of 2: 1 By making it possible to feel the flavor of the herbal enough to chicken breast meat, but the moisture is evaporated in the initial stage (S500) is to make the moisture is contained in the chicken breast meat is made to increase the texture.
포장단계(S700)는 상기 재벌단계(S600)를 거친 닭가슴살을 기밀성이 우수한 진공 포장재에 담아 진공 포장한 후, 즉석 조리가 가능하도록 급속 냉장하여 이루어진다.Packaging step (S700) is made by vacuum-packing the chicken breasts passed through the conglomerate step (S600) in a vacuum packaging material having excellent airtightness, and then rapidly refrigerated to enable instant cooking.
따라서 본 발명에 의해 닭가슴살에 각종 한방약재로 이루어진 한방소스와 식감을 자극하는 시즈닝소스를 숙성시켜 초벌단계(S500)와 재벌단계(S600)를 순차적으로 거쳐 조리되기 때문에, 기존의 닭가슴살 음식에 비해 맛이 개선되어 한약약재에 가미된 인체에 유익한 성분을 용이하게 섭취할 수 있어 풍부한 영양소와 한방 성분으로 식자의 건강을 유지 또는 증대할 수 있는 효과가 있다.Therefore, according to the present invention by aging the chicken breast meat made of a variety of herbal medicines and seasoning sauce to stimulate the texture to be cooked sequentially through the first step (S500) and the conglomerate step (S600), to the existing chicken breast food Compared with the improved taste, it is possible to easily ingest the beneficial ingredients to the human body added to herbal medicines, there is an effect that can maintain or increase the health of the literacy with rich nutrients and herbal ingredients.
닭가슴살준비단계 : S100 닭가슴살 조리용 소스 준비단계 : S200
1차 숙성단계 : S300 2차 숙성단계 : S400
초벌단계 : S500 재벌단계 : S600
포장단계 : S700Chicken Breast Preparation Step: S100 Chicken Breast Cooking Sauce Preparation Step: S200
First ripening step: S300 Second ripening step: S400
Initial stage: S500 Conglomerate stage: S600
Packing stage: S700
Claims (5)
마늘, 양파, 생강, 정백당, 후추, 함초소금이 혼합된 시즈닝에 말토텍스크린, 함수결정포도당, 포리믹스지에이를 함유시킨 시즈닝소스를 별도의 용기에 제조하고,
상기 한방소스는 기양초 6 ~ 20g, 만삼 8 ~ 24g, 천궁 4 ~ 20g, 작약 4 ~ 20g, 숙지황 4 ~ 20g, 당귀 4 ~ 20g, 황기 4 ~ 20g, 백출 4 ~ 20g, 복령 4 ~ 20g, 진피 4 ~ 20gg, 감초 4 ~ 20g, 육계 4 ~ 20g, 맥아 4 ~ 20g, 하수오 4 ~ 20g, 생강 8 ~ 20g, 대추 4 ~ 20g로 혼합된 한방약재와 정제수 800 ~ 3200cc로 이루어지며,
상기 시즈닝소스는 마늘 5 ~ 15g, 양파 10 ~ 30g, 생강 3 ~ 9g, 정백당 3 ~ 9g, 후추 0.5 ~ 2g, 함초소금 0.5 ~ 2g이 혼합된 시즈닝을 제조하고 상기 시즈닝 100중량부를 기준으로 말토텍스크린 5 ~ 6중량부, 함수결정포도당 5 ~ 6중량부, 포리믹스지에이 15 ~ 17중량부로 이루어지는 것을 특징으로 하는 닭가슴살 조리용 소스 제조방법.Kiyangcho, Mansam, Cheongung, Peony, Sukjiwang, Angelica, Astragalus, Baekchul, Bokryeong, Dermis, Licorice, Broiler, Malt, Sewage, Ginger, Jujube And extracted by extractive extraction by pressing and drying under pressure, and extracting the extracted extract by compression filtration to prepare a herbal sauce,
Seasoning sauce containing garlic, onion, ginger, white sugar, pepper, and seaweed salt is prepared in a separate container containing maltotech screen, hydrous glucose, and polymix G.
The herbal sauce is Giyangcho 6 ~ 20g, Mansam 8 ~ 24g, Cheongung 4 ~ 20g, Peony 4 ~ 20g, Sukji Hwang 4 ~ 20g, Angelica 4 ~ 20g, Astragalus 4 ~ 20g, Baekchul 4 ~ 20g, Fuling 4 ~ 20g, 4 ~ 20gg dermis, licorice 4 ~ 20g, broiler 4 ~ 20g, malt 4 ~ 20g, sewage 4 ~ 20g, ginger 8 ~ 20g, jujube 4 ~ 20g mixed with herbal medicine and purified water 800 ~ 3200cc,
The seasoning sauce is prepared by seasoning garlic 5 ~ 15g, 10 ~ 30g onion, 3 ~ 9g ginger, 3 ~ 9g per white, 0.5 ~ 2g pepper, 0.5 ~ 2g salted salt and maltotech based on 100 parts by weight of the seasoning 5-6 parts by weight of the screen, 5 to 6 parts by weight of hydrous glucose, and a mixture of 15 to 17 parts by weight of the chicken breast, characterized in that the method for producing a sauce for cooking chicken breast.
닭의 털과 내장을 제거한 후 닭가슴살만을 잘라내어 닭가슴살을 준비하는 닭가슴살준비단계(S100);
제1항으로 제조된 한방소스 및 시즈닝소스를 각각 용기에 담아 준비하는 닭가슴살 조리용 소스 준비단계(S200);
상기 한방소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하는 1차 숙성단계(S300);
상기 1차 숙성단계(S300)를 거친 닭가슴살을 시즈닝소스가 담긴 용기에 닭가슴살을 재우고 0 ~ 15℃의 저온으로 5 ~ 20시간 동안 숙성하는 2차 숙성단계(S400);
상기 2차 숙성단계(S400)를 거친 닭가슴살을 구이용 연료를 이용하여 50 ~ 100℃의 온도로 10 ~ 40분 동안 훈연하여 닭가슴살을 익히는 초벌단계(S500);
상기 초벌단계(S500)를 거친 닭가슴살에 수분을 도포한 후 50 ~ 150℃로 10 ~ 40분 동안 익히는 재벌단계(S600);
상기 재벌단계(S600)를 거친 닭가슴살을 포장재에 진공 포장한 후, 급속 냉장하는 포장단계(S700);로 이루어지고,
상기 초벌단계(S500)에서 사용되는 구이용 연료는 국내산 참나무숯과 한방소스의 추출시 발생된 찌꺼기의 건조물로 이루어지는 것을 특징으로 하는 닭가슴살 조리방법.In the chicken breast cooking method using the chicken breast cooking sauce,
Chicken breast meat preparation step of preparing the chicken breast meat by removing only the chicken breast meat after removing the chicken hair and guts (S100);
Chicken breast cooking sauce preparation step for preparing the herbal sauce and seasoning sauce prepared in claim 1 in a container (S200);
First maturation step (S300) of putting the chicken breast in the container containing the herbal sauce and aged for 5 to 20 hours at a low temperature of 0 ~ 15 ℃;
A second aging step (S400) of placing the chicken breasts in a container containing a seasoning source of the chicken breasts subjected to the first aging step (S300) and aging for 5 to 20 hours at a low temperature of 0 to 15 ° C .;
First step of cooking the chicken breasts by steaming the chicken breasts subjected to the second aging step (S400) at a temperature of 50 to 100 ° C. for 10 to 40 minutes using a roasting fuel (S500);
A conglomerate step (S600) of ripening for 10 to 40 minutes at 50 to 150 ° C. after applying moisture to the chicken breasts subjected to the initial step (S500);
After the vacuum packing the chicken breasts through the conglomerate step (S600) in a packaging material, the packaging step for rapid refrigeration (S700);
Roasting fuel used in the primitive step (S500) is a chicken breast cooking method characterized in that consisting of dried products generated during the extraction of domestic oak charcoal and herbal sauce.
상기 재벌단계(S600)에서 닭가슴살에 도포되는 수분은 한방소스와 정제수를 1 : 2의 중량비로 혼합시킨 혼합물로 이루어지는 것을 특징으로 하는 닭가슴살 조리방법.The method of claim 3,
The moisture applied to the chicken breast in the conglomerate step (S600) is a chicken breast cooking method comprising a mixture of herbal sauce and purified water in a weight ratio of 1: 2.
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| KR101840774B1 (en) | 2017-11-24 | 2018-03-22 | 농업회사법인 주식회사 덕스코리아 | Chicken breast containing medicinal herb extract and manufacturing method thereby |
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