KR101398508B1 - Preparing method of noodle containing ginseng - Google Patents

Abstract

The present invention relates to a method for making ginseng noodles which contains ginseng as a main material and thus has excellent medicinal effect, taste, and flavor. The feature of the present invention comprises: a chicken stock preparing step (S1) of boiling chickens, ginger, onion, green onion, garlic, dried chili, dried pollack heads, soy sauce, salt, and bay leaves, which are mixed in water, to prepare stock, and further boil the stock added with dried red pepper, soy sauce, salt, and whole peppers, to prepare chicken stock; a chicken garnish preparing step (S2) of tearing the boiled chicken into predetermined sizes to prepare chicken garnish; a soybean paste sauce preparing step (S3) of heating water and soybean paste, which are mixed at a ratio of 2:1, for 10-20 minutes at 120-150°C and filtering out soybean paste through cotton gauze, to prepare soybean paste stock, immersing 10-20 parts by weight of sugar, 10-20 parts by weight of salt, and 10-20 parts by weight of red pepper powder, which are mixed based on 100 parts by weight of the soybean paste stock in 500 parts by weight of water, inside a container with an opened lid, heating the liquid at 120-150°C for 30-60 minutes and, during that time, further adding fish sauce to the heated liquid at a weight ratio of 1:0.2, and heating and concentrating the mixture until the total amount thereof reaches 70-80%; and a ginseng noodle preparing step (S4) of pulverizing fresh ginseng and water, which are mixed at a weight ratio of 1:1, using a mixer, and filtering out ginseng solid ingredients through a sieve, stirring 300 parts by weight of flour, 100 parts by weight of water, 5 parts by weight of salt, and 3 parts by weight of edible sodium bicarbonate, which are mixed based on 100 parts by weight of the ginseng liquid, to make a paste, aging the obtained paste in a refrigerator for 3 hours, and making ginseng noodles from the aged paste.

Description

{PREPARING METHOD OF NOODLE CONTAINING GINSENG}

The present invention relates to a process for producing ginseng noodles having excellent medicinal effect, taste and flavor using ginseng as a main ingredient.

Generally, glycosides among components of ginseng are main components of ginseng, and hydrolysis of these compounds into acids produces aglycones such as glucose, rhamnose, sucrose, proctose and the like as free sugars. As glycosides of ginseng saponin, And pyrazole triol, beta-sitosterol and oleanolic acid. In addition, Panacehen is a cesquaterpenoid-based compound as a fragrance ingredient inherent to ginseng, and a polyacetylene compound exhibits cytotoxicity against an anticancer cell culture, and the nitrogen component includes a peptide acting like insulin It is available for cystic disease.

The leaves and stems of ginseng contain flavonoids such as camphorol, tripolin, and panasanoids. In addition, vitamin B complexes and other substances are contained, and promotes the transformation of aged cells into new cells through cytotoxicity And contains trace elements such as germanium having anti-cancer activity, as well as enzymes such as amylase and phenolase, as well as a large number of amino acids, free fatty acids and the like.

Ginseng has a ginseng root on its sacred Materia Medica, which is mainly used for ginseng, to stabilize the mind, to stop the border, to brighten the eyes, to wise the head, and to prolong the life span by taking it for a long time. In addition, the efficacy of ginseng has been accumulated in many others, such as other famous names, herbal ginseng, and many oriental medicine books. In the modern world, renowned scholars have conducted clinical studies in various fields of physiology, biochemistry, pharmacology and pathology, It is reported that there is an effect. Such ginseng has been widely used in various formulations.

Therefore, ginseng has been widely used for various purposes such as medicines, drinks, tea, and alcohol because of its various effects. In addition, various kinds of foods using ginseng such as confectionery, confectionery or noodles are actively developed .

Accordingly, there is a demand for more systematic, mass-produced noodles, one of the sake-based noodles, to be widely distributed to the public.

It is an object of the present invention to provide a method for manufacturing ginseng noodles having excellent medicinal effect, taste and flavor using ginseng as a main ingredient.

The method for producing ginseng noodles according to the present invention is a method for producing ginseng noodles made by putting ginseng cotton containing boiled ginseng in chicken broth, wherein the ginseng is made by adding chicken, ginger, onion, green onion, garlic, Salt, and laurel leaves to produce boiled seaweed, preparing boiled seawater by further boiling the prepared seaweed with the addition of dried red pepper, soup soy sauce, salt, and sesame seeds, (2) a chicken meat preparation step (S2) in which chicken chicken is torn in a predetermined size to prepare chicken breast meat, and a mixture of water and doenjang at a ratio of 2: 1 is heated at 120 to 150 ° C for 10 to 20 minutes, 10 to 20 parts by weight of sugar, 10 to 20 parts by weight of salt, and 10 to 20 parts by weight of red pepper powder were mixed with 500 parts by weight of water in a container opened with a lid, Lt; RTI ID = 0.0 > 120-150 C < / RTI > for 30 to 60 minutes And the mixture was heated to a total amount of 70 to 80% to concentrate the soybean sauce (S3), and water was mixed with the ginseng at a weight ratio of 1: 1 300 parts by weight of wheat flour, 100 parts by weight of water, 5 parts by weight of salt, and 3 parts by weight of vegetable gum were mixed with 100 parts by weight of ginseng liquid obtained by grinding with a blender and filtering with a blender to remove ginseng (S4) of aging the obtained dough in a refrigerator for 3 hours and aging the dough to produce a ginseng surface.

Preferably, the step (S1) of producing chicken broth comprises 3,000 parts by weight of water, 1 to 3 parts by weight of ginger, 10 to 20 parts by weight of onion, 10 to 14 parts by weight of garlic, 3 to 5 parts by weight of garlic, 1 to 3 parts by weight of curly hair and 1 to 3 parts by weight of laurel leaf were mixed and heated to 60 to 65 ° C for 3 hours. Then, 1 to 2 parts by weight of dried red pepper, 1 to 2 parts by weight of southern soy sauce 1 to 2 parts by weight of salt, and 1 to 2 parts by weight of almonds are added, and the mixture is heated at 120 to 150 ° C for 20 to 30 minutes to prepare chicken broth.

Preferably, the step (S1) of producing chicken broth is carried out by immersing the raw chicken bone in water to remove the blood, removing the impurities by boiling in boiling water at 100 DEG C for 3 minutes, and removing the impurities from the chicken (S11), in which the chicken meat broth is prepared by boiling the chicken, boiling the chicken, boiling the chicken, and cooling the remaining chicken broth in a natural state by immersing it in clean water boiling at ~ 150 ° C for 3 hours, And chicken bone prepared from raw chicken were immersed in water to remove the blood, 300 to 400 parts by weight of water, 1 to 3 parts by weight of ginger, 12 to 17 parts by weight of onion, 8 to 10 parts by weight of onion, 2 to 6 parts by weight of garlic, 1 to 3 parts by weight of curly hair, and 1 to 2 parts by weight of laurel leaf are mixed and boiled at 120 to 150 ° C for 30 minutes to 40 minutes. Then chicken bone is removed and only the remaining chicken bone marrow is cooled To make chicken bone grains 1 to 2 parts by weight of dried red pepper, 1 to 2 parts by weight of soup soy sauce, 2 to 2 parts by weight of soy sauce, 2 to 2 parts by weight of soy sauce, (S13) of boiling mixed soybean broth at 120 to 150 DEG C for 10 minutes to 20 minutes in the presence of 1 to 2 parts by weight of soybean flour and 4 to 4 parts by weight of soy sauce.

Preferably, in step (S2) of manufacturing chicken meat, the ginseng potatoes, wheat flour and water are mixed at a ratio of 0.2 to 0.6: 1: 0.7 to 1 in a ginseng cotton preparation step (S4) to complete a diluted dough. The boiled chicken is fried in boiling oil at 180 to 200 ° C for 5 to 10 minutes, and the fried chicken is sprayed with a dilute dough to form a fryer to wrap the chicken in its entirety.

Preferably, the boiled chicken is mixed with the ginseng pickled in the ginseng cotton preparation step (S4) at a ratio of 1: 1, and then the flour is clothed.

Preferably, the boiled chicken is cut to a length of 5 to 6 cm with a thickness of 2 to 3 mm.

Preferably, the step of manufacturing chicken meat (S2) comprises separating the meat and the skin from the boiled chicken, cutting them into sizes of 1 to 2 x 3 to 4 cm, and subjecting the cut meat and shell to 100 g / 20 to 30 parts by weight of ginseng radish picked from the ground, 5 to 6 parts by weight of red pepper powder, 5 to 6 parts by weight of chopped garlic, and 4 to 6 parts by weight of red pepper powder were mixed and 100 parts by weight of red pepper oil 10 To 20 parts by weight of roasted rice at a temperature of 120 to 150 DEG C for 5 to 10 minutes.

Preferably, wheat flour and water are mixed at a ratio of 3: 1 to complete the flour dough, and the finished flour dough is pressed to complete the annihilation. In the completed two ginseng blooms, Add the filtered ginseng radish and the cowberry shrimp and press them so that the two pieces of radish are combined to a thickness of 2 to 3 mm, then boil them for 5 to 10 hours in boiling water at 100 to 110 ° C or 1 to 3 Min and fried for 5 minutes to complete a vegetable souvenir production step (S5).
Preferably, the present invention further comprises packaging means (10) for packaging boiled noodles, chicken broth, salted and miso sauces.
Preferably, the packaging means 10 is provided with an inlet through which the upper portion is opened so that the boiled noodles, the chicken broth, A packaging container 11 in which a plurality of partitions 14 are formed so as to form a plurality of compartments 14 in the packaging space 11; A cover 15 which is detachably fixed to the entrance of the packaging container 11 in a state covering the vinyl cover 13 and the vinyl cover 13 which are attached by heat fusion in contact with the rim of the container 11, ). ≪ / RTI >
Preferably, the packaging means 10 comprises a source vinyl pack 20 which is accommodated in a packaging container 11 and packed in a sealed state by being filled with a doenjang source and thermally fused, and is packed in a sealed state by heat sealing And further comprising a high-grade vinyl pack (30).

The method of manufacturing ginseng noodles according to the present invention has an advantage of contributing to health by ingesting ginseng having superior medicinal effect, taste and flavor in the course of taking noodles made from ginseng as a main ingredient.

1 is a flow chart showing a method for manufacturing ginseng noodles according to the present invention.
2 is an exploded perspective view of a packaging means in which the contents produced by the present invention are packaged.

Hereinafter, a method for manufacturing ginseng noodles according to the present invention will be described in detail with reference to the accompanying drawings.

1, the method of manufacturing ginseng noodles according to the present invention comprises the steps of preparing chicken soup water (step S1), producing chicken meat (step S2), producing soy sauce sauce (step S3), and step of producing ginseng .

Chicken broth manufacturing step (S1) consists of boiling broth in a mixture of chicken, ginger, onion, green onion, garlic, dried red pepper, cow head, soy sauce, salt and laurel leaves, , Soup soy sauce, salt, and pepper to the boiled chicken broth. More specifically, 300 parts by weight of water, 1 to 3 parts by weight of ginger, 10 to 20 parts by weight of onion, 10 to 14 parts by weight of garlic, 3 to 5 parts by weight of garlic, And 1 to 3 parts by weight of a laurel leaf were heated to 60 to 65 ° C for 3 hours in a mixed state. Then, 1 to 2 parts by weight of dried red pepper, 1 to 2 parts by weight of Korean soy sauce, 1 to 2 parts by weight of salt, And 1 to 2 parts by weight of sesame seeds are added, and the mixture is heated to 120 to 150 ° C for 20 to 30 minutes to prepare chicken broth.

Thus, the chicken broth produced can maintain a clear state based on the nutrients coming from the chicken. And, it can increase the refreshing taste by boiling head, and can catch the smell by the greens, ginger, pepper and laurel leaves. In addition, chicken soup water after the boiled chicken and materials and then filtered through the window to remove the chestnuts and suspended in the chicken meat broth can be completed in a more clear state.

Unlike the above, the chicken broth production step S1 includes the chicken broth production step S11, the chicken broth broth production step S12, and the mixed broth production step S13.

In step S11 of chicken meat production, raw chicken meat with bones is settled in water to remove blood, boiled in boiling water at 100 ° C for 3 minutes to remove impurities, remove the impurities from the chicken, , Boiled for 3 hours with the lid opened, boiled chicken, boiled chicken is removed, and the remaining chicken broth is cooled to natural state to produce chicken broth.

In step (S12), the chicken bone marrow broth is prepared by immersing the chicken bone prepared in chicken broth in water to remove the blood, 300-400 parts by weight of water, 1-3 parts by weight of ginger, 12-17 parts by weight of onion, 8 to 10 parts by weight of garlic, 2 to 6 parts by weight of garlic, 1 to 3 parts by weight of curly hair and 1 to 2 parts by weight of laurel leaf are mixed and boiled at 120 to 150 ° C for 30 minutes to 40 minutes. Only chicken broth is cooled to natural state to produce chicken bone broth. Here, nutrients such as calcium in the boiled chicken bone are more healthier than when they are boiled in the chicken meat.

In the mixed broth production step (S13), 1 to 2 parts by weight of dried red pepper, 1 to 2 parts by weight of soup soy sauce, 2 to 2 parts by weight of salt, 4 parts by weight and 1 to 2 parts by weight of sesame seeds are added and boiled for 10 to 20 minutes at 120 to 150 ° C to prepare chicken broth mixed.

As described above, chicken broth can be prepared by mixing chicken broth and chicken bone broth prepared by manufacturing chicken broth and chicken bone broth together with additives. At this time, if the mixed chicken broth is poured into the boiling water or filtered off, the chicken broth in a more clear state can be obtained.

The step of preparing the chicken meat (S2) can prepare the chicken breast meat by tearing the chicken boiled in broth into a predetermined size. This kind of chicken meat is mixed with boiled noodles in finished chicken soup, so you can get the nutrients of meat.

In contrast, in step (S2) of manufacturing chicken meat, the ginseng potatoes, wheat flour and water are mixed at a ratio of 0.2 to 0.6: 1: 0.7 to 1 in a ginseng cotton preparation step (S4) to complete a diluted wheat flour paste, Boiled chicken is boiled in boiling oil at 180 ~ 200 ℃ for 5 ~ 10 minutes, while fried chicken is sprayed with dilute dough to form a frying wrap to wrap the whole chicken. Therefore, when the chicken is splashed with oil and the diluted dough is sprayed, it becomes rugged by the high temperature oil in the process of bonding to the outer surface of the chicken. In other words, not only can the unfolded frying clothes increase the texture of chewing, but also when the meat is put in the broth together with the noodles, the broth can be impregnated with the broth, and the broth can be enjoyed with the broth. Here, the boiled chicken is mixed with the ginseng radish pickled in the ginseng (step S4) at a ratio of 1: 1, and then the flour is preferably put on. Here, it is preferable that the boiled chicken is cut to a length of 5 to 6 cm and a thickness of 2 to 3 mm so that the chicken can be eaten. Especially, when chicken is splashed with oiled clothes with flour dressed, it can prevent the loss of ginseng in the process of splashing. Likewise, if you eat chicken breast with fried ginseng, you can add ginseng nutrition and chewing taste of fry.

Alternatively, the step of manufacturing chicken meat (S2) may be carried out by separating the meat and the skin from the boiled chicken, cutting them into sizes of 1 to 2x3 to 4cm respectively, and subjecting the cut meat and shell to 100 parts by weight, 20 to 30 parts by weight of the ginseng radish picked in the bark, 5 to 6 parts by weight of red pepper powder, 5 to 6 parts by weight of chopped garlic, and 4 to 6 parts by weight of red pepper powder were mixed in the mixture (S4) And roasting the mixture at a temperature of 120 to 150 ° C for 5 to 10 minutes to a pan covered with 10-20 parts by weight of red pepper oil. In this way, when the finished chicken meat is mixed with boiled noodles in the chicken soup, it is possible to consume the nutrients of the meat together with the nourishing of the ginseng, as well as the spicy taste by the red pepper powder and the red pepper powder and the pepper oil Can be added. Here, the boiled chicken is preferably tinned to a thickness of 2 to 3 mm and then mixed with the ginseng radish pickled in the ginseng cotton preparation step (S4) at a ratio of 1: 1, followed by flour dressing. That is, the boiled chicken is wrapped in the frying cloth together with the ginseng, so that it can be prevented from being lost during the frying process. Therefore, the user can take the ginseng with the chicken, so he can enjoy the taste of the chicken and the chewing taste of the ginseng.

The soy sauce sauce preparation step (S3) is a step of mixing the water and miso at a ratio of 2: 1, heating the soy sauce mixture at 120 to 150 ° C for 10 to 20 minutes, filtering the soy sauce mixture, 20 to 20 parts by weight of salt, 10 to 20 parts by weight of salt, and 10 to 20 parts by weight of red pepper powder was immersed in 500 parts by weight of water in a container having a lid opened, heated at 120 to 150 DEG C for 30 to 60 minutes Liquid milk is further added at a weight ratio of 1: 0.2, and the mixture is heated and concentrated to a total amount of 70 to 80%. Therefore, when an appropriate amount of the concentrated miso sauce is added to the chicken broth in accordance with the taste of the individual, the savory taste of miso can be added, and the flavor can be increased.

The ginseng cotton preparation step (S4) is a step of mixing ginseng with water at a weight ratio of 1: 1, grinding the ginseng with a blender, filtering the ginseng to remove the ginseng powder, obtaining 300 g of wheat flour 100 parts by weight of water, 5 parts by weight of salt, and 3 parts by weight of a vegetable powder were mixed and agitated to obtain a dough. The obtained dough was aged in a refrigerator for 3 hours and aged dough was used to prepare ginseng. In this way, the prepared ginseng surface can be boiled and mixed with the above-mentioned chicken broth in an appropriate amount. At this time, the user can take the ginseng liquid in the process of eating the noodles, which is beneficial to health.

On the other hand, the present invention further includes a step (S5) of preparing vegetable seeds. In this step (S5) of preparing vegetable roasted vegetables, the flour dough is mixed by mixing flour and water at a ratio of 3: 1, and the finished flour dough is pressed to complete the blooming of the dough. S2), add 2 ginseng to a thickness of 2 ~ 3mm, and boil in boiling water at 100 ~ 110 ℃ for 5 ~ 10 or boil at 180 ~ 200 ℃. It is finished by being fried for 1-3 minutes. In this case, put ginseng on top of it and spread it on top of it and put it on the top of it and put it in the opened state. When you push the ginseng on the ground and flatten it with the plunger, Can be. Therefore, a user who consumes noodles can take a vegetable soup which shows the shape of a cucumber plant together with a ginseng cucumber.

Meanwhile, as shown in FIG. 2, the present invention further includes packing means 10 for packing boiled noodles, chicken broth, and Korean miso sauce. The packaging means 10 is provided with an inlet for opening the upper portion so that the boiled noodle, the chicken soup, and the hot and miso sauce are adjacent to each other and filled in an isolated state, and at least three accommodation spaces 12 A packing container 11 in which a plurality of partition walls 14 are formed so as to form a plurality of compartments 14 so as to form a plurality of compartments 14, (15) detachably fixed to the inlet of the packaging container (11) in a state covering the vinyl cover (13) and the vinyl cover (13) which are attached by heat fusion in a state of being in contact with the rim of the packaging container (11) .

Here, the packaging container 11 may be formed of a flexible synthetic resin material, and may be manufactured in a state in which a plurality of partitions 14 are formed by a metal mold. The vinyl cover 13 is made of a vinyl material and closes the inlet of the packaging container 11 by thermal fusion to protect the contents filled in the accommodation space 12. [ In particular, it is possible to prevent the chicken broth from leaking. The lid 15 is made of a flexible synthetic resin material and can be manufactured in the form of a bottom opening so as to cover the inlet of the packaging container 11 by a mold.

The present invention also relates to a packaging machine comprising a source vinyl pack (20) accommodated in a packaging container (11) and packed in a sealed state by being filled with a doenjang source and thermally fused, and a high - 30). The source vinyl bag 20 and the old vinyl bag 30 can be stored in a sealed state. Herein, the high-grade plastic pack 30 may further include the plastic packs 40 so as to be accommodated and stored so as not to mix the high-priced chicken meat or the vegetable starch.

Therefore, the user inserts boiled noodles into the chicken broth with the lid 15 and the vinyl cover 13 removed, selects the source vial pack 20 or the virgin vial pack 30 according to his / her taste, Noodles can be consumed.

As described above, the present invention uses the packaging means 10 to store the contents in an enclosed state, so that the present invention can be conveniently used anytime and anywhere, and is convenient to carry.

As described above, the present invention is an extremely useful invention that can be widely used in homes, restaurants, and the like because it can enjoy ginseng noodles mixed with taste and nutrition by adding ginseng, miso sauce, chicken meat sauce, .

It will be understood by those skilled in the art that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. It is to be understood, therefore, that the above description is intended to be illustrative, and not restrictive, and that the scope of the present invention will be defined by the appended claims rather than the foregoing description, All changes or modifications that come within the scope of the equivalent concept are to be construed as being included within the scope of the present invention.

S1: Chicken broth production step S11: Chicken broth production step
S12: Chicken bone marrow preparation step S13: Mixed broth production step
S2: Chicken meat preparation Step S3: Miso sauce manufacturing step
S4: Ginseng cotton preparation step S5: Vegetable ginseng preparation step

Claims (12)

A method for producing ginseng noodles by making ginseng cotton containing boiled ginseng in chicken broth,
We boil the broth with water mixed with chicken, ginger, onion, green onion, garlic, dried red pepper, cow head, soup soy sauce, salt and laurel leaves and prepare dried broth with dried red pepper, soup soy sauce, salt, A chicken broth production step of further boiling the chicken broth in the state of being added,
A chicken broth manufacturing step of manufacturing a chicken broiler by tearing a boiled chicken to a predetermined size,
10 to 20 parts by weight of sugar and 10 to 20 parts by weight of salt are mixed with water and doenjang at a ratio of 2: 1, heated to 120 to 150 ° C for 10 to 20 minutes, 20 parts by weight of red pepper powder and 10 to 20 parts by weight of red pepper powder were immersed in 500 parts by weight of water in a container with a lid opened and heated to 120 to 150 ° C for 30 to 60 minutes to obtain a liquid, , And then the mixture is heated and concentrated until the total amount reaches 70 to 80%.
The mixture of ginseng and water was mixed at a weight ratio of 1: 1, and the mixture was ground with a blender and filtered to obtain ginseng liquid from which ginseng was removed. Based on 100 parts by weight of ginseng liquid, 300 parts by weight of wheat flour, 100 parts by weight of water, And 5 parts by weight of a starch and 3 parts by weight of a vegetable powder are mixed and agitated to obtain a dough. The resulting dough is aged in a refrigerator for 3 hours to prepare a ginseng surface with aged dough. Which comprises the steps of:
The method according to claim 1,
300 parts by weight of water, 1 to 3 parts by weight of ginger, 10 to 20 parts by weight of onion, 10 to 14 parts by weight of garlic, 3 to 5 parts by weight of garlic, 1 to 3 parts by weight of curly hair, 1 part of laurel leaf 1 And 3 parts by weight were mixed and heated to 60 to 65 ° C for 3 hours. Then, 1 to 2 parts by weight of dried red pepper, 1 to 2 parts by weight of Korean soy sauce, 1 to 2 parts by weight of salt, And heating the mixture at 120 to 150 ° C for 20 to 30 minutes in the presence of 1 to 2 parts by weight of the mixture to prepare chicken broth.
The method according to claim 1,
Bone-free chicken meat was settled in water to remove blood, boiled in boiling water at 100 ° C for 3 minutes to remove impurities, chicken with impurities removed, and soaked in clean water boiling at 120 to 150 ° C, The chicken meat broth is produced by boiling the chicken for 3 hours in an open state, boiling the chicken, boiling the remaining chicken meat, cooling the remaining chicken broth to the natural state,
Chicken bone flesh out of raw chicken was immersed in water to remove blood, and 300 to 400 parts by weight of water, 1 to 3 parts by weight of water, 12 to 17 parts by weight of onion, 8 to 10 parts by weight of garlic, 2 to 10 parts by weight of garlic 2 ~ 6 parts by weight of cilia, 1 ~ 3 parts by weight of cilia and 1 ~ 2 parts by weight of laurel leaf and boiled for 30 to 40 minutes at 120 ~ 150 ° C. Then, chicken bone is removed, A chicken bone marrow production step for producing broth and
1 to 2 parts by weight of dried red pepper, 1 to 2 parts by weight of soup soy sauce, 2 to 4 parts by weight of salt, 2 to 4 parts by weight of sesame oil, 1 to 2 parts by weight of chicken soup, And boiling the mixture at 120 to 150 DEG C for 10 minutes to 20 minutes to prepare chicken broth mixed with the chicken broth.
The method according to claim 1,
In the manufacturing process of ginseng cotton, the diluted flour dough is mixed with 0.2 ~ 0.6: 1: 0.7 ~ 1 mixture of ginseng pickles, wheat flour and water, which are caught in the leaves, and boiled chicken is added to boiling oil at 180 ~ And frying for 10 minutes while spraying diluted flour dough into the fried chicken to form a fryer to wrap the chicken in its entirety.
The method of claim 4, wherein the boiled chicken
The method of manufacturing ginseng noodles according to claim 1, wherein the ginseng is mixed with a ginseng pickled in a ratio of 1:
[6] The method according to claim 5, wherein the boiled chicken is cut to a length of 5 to 6 cm and a thickness of 2 to 3 mm.
The method according to claim 1,
The meat and the skin are separated from boiled chicken, cut into 1 ~ 2x3 ~ 4cm size respectively,
20 to 30 parts by weight of ginseng radish picked from the leaves, 5 to 6 parts by weight of red pepper powder, 5 to 6 parts by weight of chopped garlic and 4 to 6 parts by weight of red pepper powder were mixed with 100 parts by weight of cut meat and shell, ,
And frying the mixture at a temperature of 120 to 150 DEG C for 5 to 10 minutes in a pan containing 10 to 20 parts by weight of red pepper oil based on 100 parts by weight of the mixed meat and shell.
The method according to claim 1, wherein the flour dough is mixed with wheat flour and water at a ratio of 3: 1, and the finished dough is pressurized to complete the distilled blood, Add 2 ginseng to a thickness of 2 ~ 3mm by putting ginseng and chinese cabbage into a boiling water at 100 ~ 110 ℃ or boiling for 180 ~ 200 ℃ for 1 ~ 3 minutes And further comprising the step of preparing the finished vegetable ginseng.
The method according to any one of claims 1 to 8, further comprising packaging means (10) for packaging boiled noodles, chicken soup, and soup stock and miso sauce.
The packaging device according to claim 9,
A plurality of partition walls 14 are formed so that at least three receiving spaces 12 are formed in the interior of the cooking cavity, and an inlet for opening the upper portion of the cooked noodle, A packaging container 11,
A vinyl which is adhered by thermal fusion in contact with the inlet edge of the packaging container 11 so as to prevent escape of boiled noodles, chicken soup water and hot and miso sauce filled in the receiving space 12 of the packaging container 11 The cover 13 and /
And a lid (15) detachably fixed to an inlet of the packaging container (11) in a state of covering the plastic cover (13).
The packaging device according to claim 10,
A source vinyl pack 20 which is accommodated in a packaging container 11 and packed in a sealed state by being filled with a doenjang source and thermally fused; and a high-grade vinyl pack 30 which is packed in a hermetically sealed state by heat sealing Wherein the ginseng extract is a ginseng extract.
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