KR101606784B1 - Method for producing hot pot and the hot pot - Google Patents

Abstract

The present invention relates to a Korean chicken and turtle soup and a preparing method thereof. More specifically, the method includes the steps of: preparing main ingredients including silky foul, knee cartilage of cattle, shin fore shank, soft-shelled turtles, abalone, dried sea cucumber, scallops, jumbo shrimps, and freshwater eel; using prepared silky foul to make first broth; using the prepared knee cartilage of cattle and shin fore shank to prepare second broth; using the prepared soft-shelled turtle to make third broth; adding the silky foul, knee cartilage of cattle, shin fore shank, soft-shelled turtles with the first to third broth into a steaming container with a cover as well as the prepared abalone, sea cucumber, scallops, freshwater eel, Sarcodon aspratus, Cordyceps, red ginseng, cabbage, Brassica rapa, pine nuts, walnut, Korean traditional liquor, and solar salt; and steaming the content in the container using a steaming oven or steaming pot. The present invention makes the consumption of Korean chicken and turtle soup easy for general consumers in order to promote the consumption thereof while enhancing health of consumers. The present invention ensures harmonious use of supplementary materials and oriental medicine materials with rich nutrients in order to enhance the flavor.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for manufacturing a fresh hot water,

More particularly, the present invention relates to a method of manufacturing a fresh hot water and more particularly, to provide a fresh hot water which has been difficult to be consumed by ordinary consumers in a convenient state of eating so that the nutrients necessary for modern people can be easily ingested A method of manufacturing a fresh hot water, and a fresh hot water.

The fresh roe was originally a hot pot named pan, and the name of the dish was '悅 口 子 湯'. '悅 子 子 湯' means 'a tasty hot water for your mouth'.

This kind of fresh roast (hereinafter referred to as 'Shinto') is a kind of hot pot, which is cooked by boiling a pot with a steel hot pot. It is difficult to prepare, and the variety of the ingredients and the cooking method are very handy, so it is difficult to cook and eat.

In addition, even in a Korean restaurant or the like selling fresh hot water, it has been impossible to take a fresh hot water of excellent flavor by replacing expensive materials with cheap materials and changing the materials as necessary.

In addition, such fresh hot water has been developed only for fresh cooking, such as Korean Utility Model No. 20-0319760, Korean Registered Utility Model No. 20-0455177, etc., but no recipe for actual hot water has been developed It is diverse but it does not have a new flavor and it is getting out of the ordinary consumers.

KR 20-0319760 Y1 KR 20-0455177 Y1

Accordingly, in order to overcome the problems of the above-described conventional hot springs, it is an object of the present invention to further enhance the nutritional value of hot springs by using main ingredients rich in various nutrients and herbal ingredients, So that the flavor of the fresh hot water can be further improved.

Further, by allowing the fresh hot water to be provided in the form of a simple one by breaking away from the complicated cooking method in the past, it is intended to enhance the quality of the refreshing dish and popularize it.

According to an aspect of the present invention, there is provided a method of manufacturing a fresh hot water, comprising the steps of: (a) preparing a main material having an oval structure, a crucible shape, a jar, an abalone,
100 to 500 parts by weight of water, 5 to 15 parts by weight of red ginseng, 10 to 30 parts by weight of undiluted solution, 2 to 5 parts by weight of garlic, 3 to 8 parts by weight of garlic, 2 to 6 parts by weight of onion, 0.5 to 3 parts by weight of ginger, and 1 to 8 parts by weight of ginger, heated at 80 to 100 DEG C for 80 to 120 minutes, separated from the oak tree, and filtered to produce primary broth;
500 to 1500 parts by weight of water, 30 to 300 parts by weight of water, 5 to 30 parts by weight of garlic, 5 to 30 parts by weight of garlic, and 0.1 to 5 parts by weight of carbonic anhydride are added to 100 parts by weight of the crucible and 50 to 150 parts by weight of the crucible. A third step of heating the mixture at 80 to 100 ° C for 120 to 180 minutes, separating the crucible from the crucible and then filtering the mixture to prepare secondary broth;
100 to 500 parts by weight of water, 0.5 to 2 parts by weight of a starch, 0.5 to 2 parts by weight of a yellow starch, 0.5 to 2 parts by weight of steamed starch, 0.5 to 2 parts by weight of Angelica keiskei, 0.5 to 2 parts by weight of white gum, 0.5 to 2 parts by weight of garlic, 0.5 to 2 parts by weight of ginger, and boiling for 20 to 40 minutes in a autoclave, separating the jara from the jara and filtering it to produce a third broth;
The prepared abalone, the sea cucumber, the gazebo, the algae, the freshwater eel, the natural clusters, the freshwater cucumbers, and the freshwater cucumbers are prepared together with the ogol system, crucible, Mushroom, Chinese caterpillar fungus, red ginseng, Chinese cabbage, chrysanthemum root, pine nut, walnut, Andong shochu, and sun salt into a container with a lid,
And a sixth step of steaming the steamed pot charged with each material with steam for 100 to 150 minutes while maintaining the temperature at 90 to 100 DEG C in an oven or a hot pot,
In a fifth step of putting each of the above materials into a steamed vessel, 50 to 150 parts by weight of the crucible, 50 to 150 parts by weight of the crucible, 50 to 150 parts by weight of the abalone, 50 to 150 parts by weight of the sea cucumber, 50 to 150 parts by weight of green mushroom, 50 to 150 parts by weight of green mushroom, 50 to 150 parts by weight of green mushroom, 50 to 150 parts by weight of fresh mushroom, 50 to 150 parts by weight of freshwater eel, 50 to 150 parts by weight of natural mushroom, 50 to 150 parts by weight of red ginseng, 50 to 150 parts by weight of red ginseng, 50 to 150 parts by weight of chrysanthemum root, 30 to 100 parts by weight of pine nut, 50 to 150 parts by weight of walnuts, 300 to 500 parts by weight of primary broth, 300-500 parts by weight of carcass, 300-500 parts by weight of tertiary broth, 50-150 parts by weight of Andong soju, and 30-100 parts by weight of sun salt.

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The fresh hot water according to the present invention is characterized in that it is produced by the above-mentioned production method.

According to the present invention, it is possible to promote the consumption of fresh hot water and to maintain the health of the modern people by providing the fresh hot water which is difficult for ordinary consumers to eat easily.

In addition, there is an advantage that the flavor of the fresh hot water can be improved by the harmonious use of the main ingredients rich in various nutritional ingredients, herbal ingredients and the ingredients.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process for producing a fresh hot water according to the present invention. FIG.

Hereinafter, the present invention will be described in detail.

Conventionally, it has been difficult for general consumers to get out of the way because it is difficult to provide them as a simple dish while the cooking method is limited. Also, as a restaurant menu, the flavor is limited and the preference is not good.

Accordingly, the present invention has solved the problems of the conventional fresh hot water, thereby enhancing the nutritional value of the fresh hot water as well as enhancing the preference of the fresh hot water by providing a fresh hot water in a simple form. In addition, by using harmonious use of main ingredients and sub materials, the flavor of fresh hot water is further improved.

The method for manufacturing a fresh hot water of the present invention comprises the steps of: preparing a main ingredient which is an oyster, a crucible, a scab, a jar, an abalone, The method according to any one of claims 1 to 7, wherein the step of preparing the primary juice comprises the steps of adding hot water, green onion, garlic, onion, ginger and pepper to the mixture, heating the mixture at 80 to 120 ° C for 80 to 120 minutes, Adding water, radish, garlic, and pepper to the mixture, heating the mixture at 80 to 100 ° C for 120 to 180 minutes, separating the crucible from the crucible and filtering the mixture to prepare secondary broth; Boiling the water in a pressure cooker for 20 to 40 minutes, separating the jara from the jara, preparing a third broth by filtering the broth, water, In the step of manufacturing, ozone system, crucible, It was found that the abalone, the sea cucumber, the gazebo, the sea water, the freshwater eel, the natural clusters, the red mushroom, the Chinese cabbage, the red ginseng, the Chinese cabbage, the pine nut, the walnut, And saucer are put into a steamed pot with a lid, and the steamed pot is steamed in an oven or steam pot having steam function for 100 to 150 minutes while maintaining the temperature at 90 to 100 ° C .

Hereinafter, the present invention will be described in detail with reference to FIG.

The step of grooming the main ingredient which is ogol, crucible, the situation, growing up, abalone, boiled ginseng, goby, goby, fresh water eel.

First, prepare main ingredients ogolgye, crucible, landslide, zara, abalone, boiled ginseng, goby, daejang, freshwater eel.

Here, the head and feet are cut and the intestines are removed, and the wings and legs are separated by parts, washed thoroughly, and boiled in boiling water at 90 to 100 ° C for 5 to 10 minutes to remove impurities and blood. At this time, the amount of the boiling water to be used is not limited, and it is enough to remove the impurities and blood by heating the oyster shell and sufficiently to lock the oyster shell.

Then, the crucible and the situation are prepared in boiling water of 90 to 100 ° C for 3 to 8 minutes, which does not limit the amount of water used.

The neck was cut and the blood was extracted. The boiled water at 90-100 ° C was poured into the slices to remove the thin film, and then the knife was cut off with a knife. Then, the gut was bent backward to remove the viscera, Add Hwanggi, Seokjipwang, Angelica, White radish, and garlic ginger and boil for 20 ~ 40 minutes to remove the intestines and bones. Cut the hair, wash it thoroughly with water, bake in charcoal, and cut to 20 ~ 30g.

At this time, the amount of water used is about 10 to 20 times by weight, and the amount of use of the green tea, hwanggi, saengjiwang, gangwoo, white water, garlic and ginger is preferably in the range of 0.1 to 5 parts by weight based on 100 parts by weight Do. Here, the use of oriental herb materials such as green alga, hwanggi, saekyujanghwang, angelica, and white algae not only includes the active ingredient of herbal ingredients but also can remove the specific odor due to herbal ingredients.

In addition, abalone is prepared from natural ingredients and polished solo shells and flesh, then boil water, garlic, ginger, and pepper, put in 3 minutes to remove the guts and skin. Then trim it neatly and cut it into a size of about 20 ~ 30g. The amount of boiling water to be used is not limited to the above, but it is sufficient that the amount of boiling water is 2 to 3 times the weight of the abalone. The amount of the garlic, ginger, and pepper to be used is preferably in the range of 1 to 10 parts by weight based on 100 parts by weight of the abalone , But this is not necessarily the case.

The dried ginseng is boiled in boiling water at 90-100 ° C for 20-40 minutes, stored for 5-10 hours with the sea cucumber soaked in water until it is cooled, boiled again for 20-40 minutes, Repeat as many times as necessary, and prepare a stomach by removing the intestines. This also does not limit the amount of water used, but it is preferable to use water so that the dried sea liquor is sufficiently locked.

The gypsophila is cut into water, garlic, ginger, and peppermint, boiled, boiled for 3 minutes to remove the gut and shell, and cut to 20 ~ 30g. At this time, the amount of the garlic, ginger, and pepper to be used is preferably in the range of 1 to 10 parts by weight based on 100 parts by weight of the garlic, but is not limited thereto. In addition, water can be used 2 to 10 times as much as the weight of tall clams, but this also does not limit its usage.

Also, prepare the altar in the same way as the alder.

The freshwater eel is immersed in ice water and paralyzed. The head is then pierced on a cutting board to remove the internal organs and bones, the head is cut, washed thoroughly with water, and then baked in charcoal to prepare a cut into a size of 20 to 30 g.

Then, water, red ginseng, radish, green onion, garlic, onion, ginger, and peppermint were put into the trimmed oysters and heated at 80 to 100 ° C for 80 to 120 minutes. The oysters were separated therefrom, .

As described above, when the maintenance of the main material is completed, the broth is started to be produced.

The primary broth is ogol, and water, red ginseng, radish, green onion, garlic, onion, ginger, and peppermint are added to the oyster shells prepared as described above and heated at 80 to 100 ° C for 80 to 120 minutes. After separating the oyster shell from the heated water, the oyster shell is filtered with cotton or the like to prepare primary broth.

In this case, the amount of the material used in the production of the primary broth is, based on 100 parts by weight of the oyster groom prepared through the main material preparation step, 100 parts by weight of oyster shell, 100 to 500 parts by weight of water, 5 to 15 parts by weight of red ginseng, Preferably 2 to 5 parts by weight of garlic, 3 to 8 parts by weight of garlic, 2 to 6 parts by weight of onion, 0.5 to 3 parts by weight of ginger and 1 to 8 parts by weight of ginger, .

Adding water, radish, green onion, garlic, and pepper to the prepared crucible and the situation, heating it at 80 to 100 ° C for 120 to 180 minutes, separating the crucible from the crucible and then filtering to prepare secondary broth .

Separately from the primary juice, secondary juice is prepared using the prepared crucible and the situation. The secondary broth is heated to 80-100 ° C for 120-180 minutes by adding water, radish, green onions, garlic and pepper to the prepared crucible and the situation. Then, after separating the crucible from the crucible, it is filtered through cotton balls to produce secondary broth.

At this time, the amount of the material used in the production of the secondary spring water is 50-150 parts by weight, 100-500 parts by weight of water, 30-150 parts by weight of water, 100 parts by weight of water, 100 parts by weight of the crucible, Preferably 5 to 30 parts by weight of garlic, 5 to 30 parts by weight of garlic, and 0.1 to 5 parts by weight of carbonic anhydrase, preferably in consideration of the flavor and nutritional content of the secondary broth.

Add water, daphnia magna, hwanggi, saengjiwang, angelica, white radish, garlic, and ginger to the trimmed jar for 20 ~ 40 minutes in a pressure cooker. Separate the jara from the jar and then filter it to prepare the third broth.

Next, prepare the third broth using the trimmed jara.

In the production of the above-mentioned three kinds of grape juice, it is utilized in the production of the grape, hwanggi, saengjiwang, angelica, white pearl, garlic and ginger. By using such herbal ingredients, .

In the preparation of the third broth, the water, the daphnia magna, the hwanggi, the saengjijang, the angelica gruelis, the white radish, the garlic, and the ginger are boiled for 20 to 40 minutes in a pressure cooker, and the jara is separated therefrom, . At this time, the pressure cooker means that it is usually used for cooking, and its kind is not limited.

100 parts by weight of water, 100 to 500 parts by weight of water, 0.5 to 2 parts by weight of starch, 0.5 to 2 parts by weight of sulfur, 0.5 to 2 parts by weight of sulfuric acid, 0.5 to 2 parts by weight of ginseng, 0.5 to 2 parts by weight of garlic, and 0.5 to 2 parts by weight of ginger.

The prepared abalone, the sea cucumber, the gazebo, the algae, the freshwater eel, the natural clusters, the freshwater cucumbers, and the freshwater cucumbers are prepared together with the ogol system, crucible, Mushrooms, Chinese caterpillar fungus, red ginseng, cabbage, chrysanthemum, pine nut, walnut, Andong shochu, and sun salt into a container with a lid.

The ogol system, crucible, jaw, and jara separated through the step of producing the broth are cut into pieces of about 20 to 30 g, and the cut pieces, along with the abalone, sea cucumber, As well as eel, we put the raw materials such as natural clusters, mushrooms, Chinese caterpillar fungus, red ginseng, Chinese cabbage, chrysanthemum, pine nut, walnut, Andong shochu, and sun salt into steamed containers with lid.

Here, the natural clusters are prepared by shaking off the soil and divided into three, and the mushroom is prepared by boiling water for 2 to 5 minutes. The mushroom is prepared by cutting off roots. The Chinese cabbage is cut to size of 3cm × 3cm and the root is cut and prepared to be divided into two halves. The pine nut is removed and the bank removes the husk from the frying pan without oil, The walnuts are soaked in boiling water for 20 minutes and then peeled off when the husk is blowing.

Herein, the amount of the charge is 50 to 150 parts by weight of crucible, 50 to 150 parts by weight, 50 to 150 parts by weight of abalone, 50 to 150 parts by weight of sea cucumber, 50 to 150 parts by weight of sea cucumber, 50 to 150 parts by weight of green tea, 50 to 150 parts by weight of green tea, 50 to 150 parts by weight of fresh green eel, 50 to 150 parts by weight of natural pine, 50 to 150 parts by weight of green tea mushroom, 30 to 100 parts by weight of red mushroom, 50 to 150 parts by weight of Chinese cabbage, 50 to 150 parts by weight of Chinese cabbage, 30 to 100 parts by weight of pine nut, 50 to 150 parts by weight of walnuts, 300 to 500 parts by weight of primary broth, 300 to 500 parts by weight of secondary broth, 300-500 parts by weight of tea, 50-150 parts by weight of Andochu soju, and 30-100 parts by weight of salt are preferable for the overall taste, flavor, color, texture and the like of the fresh hot water.

Steaming the steamed vessel in an oven or steam pot having steam function for 100 to 150 minutes while maintaining 90 to 100 ° C.

Finally, as described above, the steamed container containing each material is steamed for 100 to 150 minutes while maintaining the temperature at 90 to 100 ° C in an oven or a steam pot, thereby completing the production.

The thus prepared fresh hot water can be directly consumed as it is, and it can be circulated and handled as a simple type by cooling and packing.

Therefore, the fresh hot water according to the present invention is not only excellent in nutritive components but also excellent in its flavor, and can be manufactured and distributed as a simple formula, thereby increasing consumers' preference.

Hereinafter, the efficacy of the main materials used in the present invention will be described.

First, ogol is rich in essential amino acids, calcium, phosphorus and DHA as compared with ordinary chickens. Black meat does not only increase the amount of hemoglobin and red blood cells in the human body, Since it has been strengthened, it has been widely used as herbal medicine and herbal medicine materials from ancient times. These ogol is known to be effective in treating women's diseases. It is also used as a dietary food because it promotes the production of erythrocytes in the bone marrow, is used as a medicinal material for blood circulation, and has a calorie lower than that of cattle or pig.

It is good for hypertension, hyperlipidemia, arteriosclerosis, etc. It has the effect of eliminating the growing blood, anticancer action, filling the hunger of people with weak voice and appealing for dry mouth and thirst. The above-mentioned sweetness tastes, and the function of the lungs and spleen is active.

Abalone contains more protein than fish, leucine, arginine and many other flavors. Low calorie, low in fat content, good for diet, rich in various minerals, effective in supplementing deficient nutrition, rich in vitamin B1 and B12 content, rich in minerals such as calcium and phosphorus, Abalone is abundant in protein, potassium, calcium, phosphorus and various vitamins, and it decomposes various fatigue substances and promotes metabolism.

The sea cucumber is rich in calcium and iron, and is effective for teeth and skeletal formation, normal contraction of muscles, good for the growth and development of children, good for protecting the body that is easy to get tired by the cold, The cartilage of sea cucumber contains chondroitin, which helps prevent skin aging, eliminates spots and freckles, and is good for skin beauty. In addition, the sea cucumber is rich in calcium and iodine alginate, which promotes metabolism, cleanses blood, and is effective in asthma, ulcerative colorectal cancer, and arthritis.

It is a high-protein, low-calorie food that is effective for dieting. It contains vitamin B2 and is effective in cell regeneration. It is rich in taurine, which helps improve liver function and helps to recover fatigue.

It is rich in taurine, which suppresses cholesterol levels, helps restore liver function, helps liver detoxification, improves alcohol-induced disorders, and prevents vascular disease. In addition, calcium is rich in calcium, is effective in preventing osteoporosis, protein, iron, iodine and other nutrients are abundant, and chitosan contained in the skin of the liver is excellent anti-cancer effect. The chitosan has an effect of enhancing immunity, preventing and inhibiting aging, and preventing diseases. There are plenty of vitamins C, E, etc., and it is good for skin beauty. It improves constipation due to fiber component, and it is also effective for diet with high protein, low fat, low calorie food.

Freshwater eels are rich in trace minerals such as calcium, magnesium, phosphorus, iron and potassium, and contain a large amount of vitamins A, D, E, B1 and B2. Vitamin A is said to be 300 to 1300 times the amount of beef. In addition, it contains high quality protein and fat. Protein is composed of collagen form with good detoxification and cell regeneration ability. And fat is called unsaturated fatty acid which is good for hypertension, diabetes and adult diseases. The above-mentioned freshwater eel is widely known in academia as having various kinds of vitamins necessary for the human body and has excellent anticancer effect, skin beauty and anti-aging effect, and is well known for its beauty, revitalization, .

The saponin ingredient contained in red ginseng dissolves fat and excretes it outside the body. Anti-aging, anti-cancer effect is excellent. And the chemical structure of ginsenoside, which plays a major pharmacological role of ginseng in the process of manufacturing red ginseng, changes. At this time, more than 10 components, such as anticancer component, antidiabetic component, anti-inflammatory component, antioxidant component, liver function detoxifying component and heavy metal detoxifying component, which are not present or contained in the ginseng, are newly formed or several times larger in content. In addition, red ginseng compared to ginseng, long-term storage is easier, and the effect is much better, and revitalization, immunity enhancement, and also helps nourishment. Also, red ginseng contains maltose, various amino acids and organic fatty acid which are not antioxidant ingredients in white ginseng. It is effective for people who have weak digestive system such as gastrointestinal system and are weak.

Unlike ordinary mushrooms, the above-mentioned caterpillar fungus is a mushroom that grows on insect nutrients and grows in the body of dead insects in winter but blooms in mushrooms in summer. These caterpillar fungus is abundant in vitamins B1 and B2, and rich in protein, so it becomes a supreme food when cooked together with ogol. It is excellent for the prevention of malignant anemia, enhances humoral immunity, cell immunity, affects phagocyte proliferation in the body and activates sterilization action. It has excellent pharmacological effect on cardiovascular and respiratory system. It affects the body metabolism and reduces the cholesterol content in blood. It promotes ATP production in muscle cells, raises resistance to fatigue, strengthens liver function, .

Hereinafter, the present invention will be described in detail with reference to specific examples.

(Example 1)

After removing the internal organs, the wings and legs were separated and cleaned. One kilogram of this grated oyster was boiled for 5 minutes at 1000 cc of boiling water at 100 ° C to remove impurities and blood.

200 g of crucian and 200 g of juice are prepared in boiling water of 100 ° C for 5 minutes respectively, and 200 g of abalone is prepared as a natural product. After polishing the solo skin and flesh, 200 g of boiling water of 100 ° C is added to 10 g of garlic, 10 g of ginger 5g and 2g of Tongchuju for 3 minutes. Remove the viscera and shell, clean it carefully, and put in a ten-crossed sheath. Prepare it in a size of 20 ~ 30g.

100 g of dried ginseng was boiled in 1000 cc of boiling water at 100 ° C for 30 minutes, turned off and stored for 8 hours with the sea cucumbers kept soaked in water for 30 minutes, followed by boiling for 30 minutes and cooling for 8 hours. . Then, the stomach was divided and the intestine was removed.

In 500g of 100g of boiled water, 100g of boiling water, 20g of garlic, 20g of garlic, 10g of ginger and 5g of sesame ginger were added and the mixture was boiled for 3 minutes. Then, the guts and shells were removed and prepared in a size of 20 ~ 30g.

For 500g, 500g of boiled water at 100 ℃ was added to 20g, 20g of garlic, 10g of ginger, 5g of ginger, and then boiled for 3 minutes. Then, the guts and shells were removed and prepared in a size of 20 ~ 30g.

The throat was cut and the blood was poured out. The boiled water at 100 ℃ was poured into the slices to remove the thin film. Then, the peripheries were cut off with a knife. 1kg of water was added to a pressure cooker together with 2000cc of water, 10g of green beans, 10g of sulfuric acid, 10g of ganoderma lucidum, 10g of Angelica japonica, 10g of white radish, 10g of garlic and 5g of ginger, and the mixture was boiled for 30 minutes. .

Freshwater eels were paralyzed in ice water, and then their heads were pierced on a cutting board to remove the internal organs and bones. The heads were cut, washed thoroughly with water, and baked in charcoal to a size of 20 to 30 g.

Then, 1 kg of the above ogol system, 2000 cc of water, 100 g of radish, 150 g of radish, 25 g of garlic, 25 g of garlic, 25 g of onion, 5 g of ginger and 3 g of ginger were added and boiled in boiling water at 100 ° C. for 100 minutes. Then, we extracted the primary broth by screening it.

Next, 200 g of the treated crucible, 200 g of water, 2000 g of water, 200 g of radish, 25 g of garlic, 25 g of garlic, and 3 g of sesame oil were placed and heated for 150 minutes to remove bubbles and impurities in the middle, Secondary broth was extracted.

1kg of boiled garlic was boiled for 30 minutes in a pressure cooker with 200cc of water, 10g of green beans, 10g of yellow radish, 10g of ganoderma lucidum, 10g of Angelica gigas, 10g of white radish, 10g of garlic, 10g of ginger and 10g of ginger. The broth was extracted.

Then, 20 g of ogol, 20 g of rolled oats, 20 g of rolled oats, 20 g of rolled oats, 20 g of sea cucumber, 20 g of red ginseng, 20 g of red ginseng, 20 g of Chinese cabbage, 20 g of ginseng, 15 g of pine nut, 20 g of walnut, 100 g of the third broth, 25 g of Andong shochu, and 15 g of the sun salt were put into a steamed container with a lid, and the lid was closed. The oat was steamed for 2 hours while maintaining 100 캜 in a steam oven.

(Comparative Example 1)

As a comparative example, a fresh hot water was purchased from A Korean restaurant in Seoul and prepared.

(Comparative Example 2)

As a comparative example, fresh hot water was purchased from B Korean restaurant in Seoul and prepared.

(Sensory evaluation)

In order to test the sensory properties of the above Example 1 and Comparative Examples 1 and 2, the taste, texture, flavor and overall acceptability of the food were investigated by the sensory characteristics of the 30 panelists, 9 points for good cases, and 1 point for the most dislikes. The scores were evaluated as decreasing sequentially, and the mean value was rounded to the first decimal place.

In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and 10 minutes later, the next sample was evaluated. The mean values of sensory evaluation are summarized in Table 1 below.

Sensory evaluation result division flavor Texture incense Likelihood Example 1 9.0 9.0 9.0 9.0 Comparative Example 1 5.0 5.0 6.0 5.5 Comparative Example 2 4.5 5.5 5.0 5.0

As can be seen from the above Table 1, it was confirmed that the fresh hot water of Example 1 exhibited a superior taste, texture, flavor, and preference than the commercial hot water of Comparative Examples 1 and 2.

Therefore, it has been confirmed that the present invention can be used as a new recipe for fresh hot water.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

The first step is to trim the main ingredients to make omelet, crucible, landslide, grow, abalone, dried sea gull,
100 to 500 parts by weight of water, 5 to 15 parts by weight of red ginseng, 10 to 30 parts by weight of undiluted solution, 2 to 5 parts by weight of garlic, 3 to 8 parts by weight of garlic, 2 to 6 parts by weight of onion, 0.5 to 3 parts by weight of ginger, and 1 to 8 parts by weight of ginger, heated at 80 to 100 DEG C for 80 to 120 minutes, separated from the oak tree, and filtered to produce primary broth;
500 to 1500 parts by weight of water, 30 to 300 parts by weight of water, 5 to 30 parts by weight of garlic, 5 to 30 parts by weight of garlic, and 0.1 to 5 parts by weight of carbonic anhydride are added to 100 parts by weight of the crucible and 50 to 150 parts by weight of the crucible. A third step of heating the mixture at 80 to 100 ° C for 120 to 180 minutes, separating the crucible from the crucible and then filtering the mixture to prepare secondary broth;
100 to 500 parts by weight of water, 0.5 to 2 parts by weight of a starch, 0.5 to 2 parts by weight of a yellow starch, 0.5 to 2 parts by weight of steamed starch, 0.5 to 2 parts by weight of Angelica keiskei, 0.5 to 2 parts by weight of white gum, 0.5 to 2 parts by weight of garlic, 0.5 to 2 parts by weight of ginger, and boiling for 20 to 40 minutes in a autoclave, separating the jara from the jara and filtering it to produce a third broth;
The prepared abalone, the sea cucumber, the gazebo, the algae, the freshwater eel, the natural clusters, the freshwater cucumbers, and the freshwater cucumbers are prepared together with the ogol system, crucible, Mushroom, Chinese caterpillar fungus, red ginseng, Chinese cabbage, chrysanthemum root, pine nut, walnut, Andong shochu, and sun salt into a container with a lid,
And a sixth step of steaming the steamed pot charged with each material with steam for 100 to 150 minutes while maintaining the temperature at 90 to 100 DEG C in an oven or a hot pot,
In a fifth step of putting each of the above materials into a steamed vessel, 50 to 150 parts by weight of the crucible, 50 to 150 parts by weight of the crucible, 50 to 150 parts by weight of the abalone, 50 to 150 parts by weight of the sea cucumber, 50 to 150 parts by weight of green mushroom, 50 to 150 parts by weight of green mushroom, 50 to 150 parts by weight of green mushroom, 50 to 150 parts by weight of fresh mushroom, 50 to 150 parts by weight of freshwater eel, 50 to 150 parts by weight of natural mushroom, 50 to 150 parts by weight of red ginseng, 50 to 150 parts by weight of red ginseng, 50 to 150 parts by weight of chrysanthemum root, 30 to 100 parts by weight of pine nut, 50 to 150 parts by weight of walnuts, 300 to 500 parts by weight of primary broth, 300 to 500 parts by weight of carcass, 300 to 500 parts by weight of tertiary broth, 50 to 150 parts by weight of Andong soju, and 30 to 100 parts by weight of sun salt.
delete A fresh hot water produced by the method of claim 1.

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