KR101859407B1 - The manufacturinKg method for meat broth of chicken soup - Google Patents
The manufacturinKg method for meat broth of chicken soup Download PDFInfo
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- KR101859407B1 KR101859407B1 KR1020160137940A KR20160137940A KR101859407B1 KR 101859407 B1 KR101859407 B1 KR 101859407B1 KR 1020160137940 A KR1020160137940 A KR 1020160137940A KR 20160137940 A KR20160137940 A KR 20160137940A KR 101859407 B1 KR101859407 B1 KR 101859407B1
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/30—Meat extracts
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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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
- 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
- A23V2200/00—Function of food ingredients
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- A23V2200/326—Foods, ingredients or supplements having a functional effect on health having effect on cardiovascular health
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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
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
본 발명은 닭곰탕 육수의 제조방법이다. 그 구체적인 제조방법으로는, 용기에 물 16리터를 붓고, 물 16리터에 대하여 닭발 42~83중량%, 당귀 13~25중량%, 엄나무 42~83중량%, 황기 13~25중량% 및 잎사귀와 줄기가 50:50의 무게 비율로 혼합된 구지뽕나무 13~25중량%를 함께 혼합한 다음(S10, 재료 혼합 단계), 100~120℃의 온도로 4~8시간동안 1차 가열하고(S20, 제1가열 단계), 상기 1차 가열이 마무리 되면 상기 물 16리터에 대하여 밥풀 35~80중량%, 합성조미료 4~9중량%, 고추씨 3~7중량%를 추가한 다음(S30, 재료 추가 단계), 100~120℃의 온도로 3~4시간동안 2차 가열(S40, 제2가열 단계)하는 방법이다. 또한, 앞서 설명한 방법에 의하여 만들어진 육수를 뚝배기에 담은 후, 닭 살코기와 고명을 넣어 센 불로 가열하면 본 발명에 따른 닭곰탕이 만들어진다.The present invention is a method for producing chicken broth. Specifically, 16 liters of water is poured into the container, and 42 to 83% by weight of chicken leg, 13 to 25% by weight of Angelica gigas, 42 to 83% by weight of mandarin, 13 to 25% (S10, material mixing step), and then heated at 100 to 120 ° C. for 4 to 8 hours (S 20, After the first heating is completed, 35 to 80% by weight of rice bran, 4 to 9% by weight of synthetic seasoning and 3 to 7% by weight of red pepper are added to 16 liters of water (S30, (S40, second heating step) at a temperature of 100 to 120 DEG C for 3 to 4 hours. In addition, the broth prepared by the above-described method is placed in a pot, and then chicken meatballs and saury are placed in a pot and heated to a high temperature to produce a chicken broth according to the present invention.
Description
본 발명은 닭곰탕 육수의 제조방법에 관한 것으로서, 더욱 상세하게는 닭발을 주재료로 하여 육수를 만들되, 인체에 유용한 당귀, 엄나무, 황기, 구지뽕나무 등을 혼합하여 영양가 좋고 감칠맛 나는 닭곰탕 육수의 제조방법에 관한 것이다.More particularly, the present invention relates to a method for producing chicken meat soup with nutrients rich in flavor and taste, which comprises broth, which is made from chickpea as a main ingredient and mixed with angiosperms, .
본 발명이 속하는 닭발을 이용한 음식은 인체에 좋은 성분들이 많이 함유된 영양 식품임에도 불구하고, 많은 사람들이 즐겨 먹기보다는 일부 애호가들에게 호평을 받고 있는 음식이라 하겠다. 그 이유는 잔주름이 많고 실핏줄이 여러개 돌출되어 있는 닭발 특유의 생김새와 개인적인 선입견 때문에 닭발이 포함된 음식은 일부 애호가들에게 한정적으로 소비되고 있는 실정이다.Although the food using chicken fever to which the present invention belongs is a nutritious food containing a lot of good ingredients for human body, it is a food which is enjoyed by some lovers rather than many people enjoying it. The reason for this is that chicken warts are consumed by a limited number of lovers due to their unique appearance and personal prejudice, which have many wrinkles and many protruding cord lines.
예를 들어, 닭발의 소비는 퇴근길 직장인들의 애환을 달래는 포장마차와 같은 선술집에서 소주 한잔과 함께 먹는 안주거리 정도였으며, 대중적으로 음식점의 식사 메뉴로는 확대되지 못하였다.For example, the consumption of chicken legs was about the same as eating a cup of shochu in a tavern like a stall to comfort the worker's work, and it did not expand to a restaurant menu.
물론 근자에는 닭발에 많이 함유되어 있는 콜라겐 성분이 피부에 좋다는 이유와 더불어 매운 음식에 대한 선호도가 상승되면서 닭발을 이용한 볶음요리가 사람들에게 주목을 받고 있지만, 여전히 닭발 특유의 생김새와 선입견 때문에 늦은 퇴근길 직장인들의 애환을 달래는 포장마차와 같은 선술집에서 소주 한잔과 함께 먹는 안주거리 정도로 인식될 뿐, 대중적인 한끼 식사의 음식으로 인식되지 못하는 실정이다.Of course, in recent years, the collagen ingredient contained in chicken wings is good for skin, and the preference for spicy foods is rising, so that the chicken dishes are attracting attention to people. However, due to the characteristic appearance of chicken wings and prejudice, It is recognized as the distance of eating with a cup of shochu in a tavern like a stall to soothe the affection of the people, and it is not recognized as a meal of popular meal.
따라서, 본 발명은 상기와 같은 닭발과 관련된 종래의 문제점을 해결하고자 창안한 것으로서, 잔주름도 많고 실핏줄이 여러 개 돌출되어 있는 닭발의 징그러운 느낌을 원천적으로 배제할 뿐 아니라, 인체에 유익한 영양소가 풍부하게 함유된 닭발을 약리성 식재료와 함께 혼합하여 한끼 식사로서, 용이하게 섭취할 수 있도록 한 닭곰탕 육수의 제조방법을 제공하고자 한다.Accordingly, the present invention was conceived to solve the conventional problems related to chicken breasts as described above. In addition to not only eliminating the sullen feeling of chicken feet with many fine wrinkles and multiple vaginal protrusions, but also rich in nutrients beneficial to the human body The present invention relates to a method for preparing chikomang soup stock which can be easily ingested as a meal by mixing chickpea with a pharmacological ingredient.
본 발명에 따른 닭곰탕 육수와 닭곰탕을 만들기 위한 구체적인 방법으로는, 용기에 물 16리터를 붓고, 물 16리터에 대하여 닭발 42~83중량%, 당귀 13~25중량%, 엄나무 42~83중량%, 황기 13~25중량% 및 잎사귀와 줄기가 50:50의 무게 비율로 혼합된 구지뽕나무 13~25중량%를 함께 혼합한 다음(S10, 재료 혼합 단계), 100~120℃의 온도로 4~8시간동안 1차 가열하고(S20, 제1가열 단계), 상기 1차 가열이 마무리 되면 상기 물 16리터에 대하여 밥풀 35~80중량%, 합성조미료 4~9중량%, 고추씨 3~7중량%를 추가한 다음(S30, 재료 추가 단계), 100~120℃의 온도로 3~4시간동안 2차 가열(S40, 제2가열 단계)하는 방법이다. 또한, 앞서 설명한 방법에 의하여 만들어진 육수를 뚝배기에 담은 후, 닭 살코기와 고명을 넣어 센 불로 가열하면 본 발명에 따른 닭곰탕이 만들어진다.As a concrete method for producing chicken meat soup according to the present invention, 16 liters of water is poured into a container and 42 to 83% by weight of chicken leg, 13 to 25% by weight of Angelica gigas, 42 to 83% 13 to 25% by weight of yellow mulberry and 13 to 25% by weight of goose mulberry mixed with leaf and stem at a weight ratio of 50:50 are mixed together (S10, material mixing step) (S20, first heating step). When the primary heating is completed, 35 to 80% by weight of rice bran, 4 to 9% by weight of synthetic seasoning, and 3 to 7% by weight of red pepper are added to 16 liters of water (S30, material addition step), followed by secondary heating (S40, second heating step) at a temperature of 100 to 120 DEG C for 3 to 4 hours. In addition, the broth prepared by the above-described method is placed in a pot, and then chicken meatballs and saury are placed in a pot and heated to a high temperature to produce a chicken broth according to the present invention.
본 발명에 따른 닭곰탕 육수를 이용하여 닭곰탕을 만들어 먹게 되면, 닭발 특유의 징그러운 생김새로 인해 섭취를 꺼려하는 사람들에게 닭발에 함유된 풍부한 양양소를 용이하게 섭취할 수 있도록 할 뿐 아니라, 술 안주거리에 머물러 있던 닭발을 한끼 식사 대용으로 대중화시킬 수 있음에 따라, 닭발의 수요 증대에도 도움이 된다. 또한, 닭발과 함께 포함되는 당귀, 엄나무, 황기, 구지뽕나무 등에 함유된 인체에 유익한 영양소를 용이하게 섭취할 수 있음으로써, 보양식으로 인한 원활한 혈액순환과 신진대사 촉진 등 건강 증진에 도움이 되는것이다.If the chicken mats according to the present invention are used to make chicken mats, it is possible to easily ingest the rich Yangyang cows contained in the chicken feet to those who are reluctant to eat due to the characteristic appearance of the chicken feet, It is also helpful to increase the demand for chicken legs as it can popularize the chicken legs that have been staying as substitutes for one meal. In addition, the nutrients beneficial to the human body contained in Angelica gigas, Angelica keiskei, Hwanggi, Gujung mulberry, and the like, which are included together with chicken legs, can be easily ingested, thereby contributing to health promotion including smooth blood circulation and promotion of metabolism.
도 1은 본 발명에 닭곰탕 육수의 제조방법을 나타낸 단계별 공정도Brief Description of the Drawings Fig.
본 발명은 닭발을 주재료로 하여 인체에 유용한 당귀, 엄나무, 황기, 구지뽕나무, 고추씨 등 약리성 식재료와 함께 혼합한 다음, 한국인의 주식인 쌀을 변형시킨 밥풀을 추가하면서 특정한 온도와 특정한 시간동안 끓여서 진한 국물로 우려낸 닭곰탕 육수의 제조방법에 관한 것이다.The present invention relates to a method for preparing a rice flour, which comprises mixing a phytophthora such as Angelica gigas, Chinese cabbage, Chinese cabbage, and Chinese cabbage, which are useful for human body, The present invention relates to a method for producing chicken broth with concentrated broth.
본 발명에 따른 닭곰탕 육수는 영양소가 풍부한 당귀, 엄나무, 황기, 구지뽕나무, 고추씨, 밥풀 등의 다양한 재료가 일정 비율로 혼합되어 만들어지는 것으로서, 이하 본 발명의 목적을 달성할 수 있는 바람직한 단계별 설명을 살펴보면 다음과 같다.The chicken mackerel soup according to the present invention is produced by mixing various materials such as Angelica gigas, enriched leaves, radishes, mulberry leaves, red pepper seeds, rice paddies, etc. rich in nutrients at a certain ratio. Hereinafter, The following is an example.
먼저, 깨끗한 물 16리터를 용기에 부은 다음, 물 16리터에 대하여 세척된 닭발 42~83중량%를 투입한다. 상기 닭발은 본 발명의 주재료로서, 닭발의 생김새는 잔주름이 많고, 실핏줄이 여러 개 돌출되어 있어 사람에 따라서는 닭발의 생김새 때문에 징그러운 느낌을 받아 섭취를 꺼려하기도 한다.First, 16 liters of clean water is poured into the container, and then 42 to 83 wt% of the washed chicken leg is poured into 16 liters of water. The chicken boot is the main material of the present invention. The chicken boot has a lot of fine wrinkles and several vesicles are protruded, and some people may feel uncomfortable due to the appearance of the chicken boot.
본 발명은 닭발에 함유된 풍부한 영양소를 꺼리낌 없이 섭취할 수 있도록 닭발에서 육수를 우려낸 것으로서, 닭발에는 콜라겐을 비롯한 단백질과 젤라틴으로 구성된 연골을 함유하고 있으므로 골다공증 예방과 혈당조절에 효과가 있어 노인들에게 유용한 식품이며, 어린이의 성장발육 촉진에도 효과가 있다.The present invention relates to a method for preventing osteoporosis and controlling blood glucose level because it contains collagen and a cartilage composed of gelatin and protein including chicken collagen. It is a useful food, and it is also effective in promoting growth and development of children.
또한, 불포화지방산 리놀에산이 풍부하게 함유되어 있으므로 여성의 피부 노화를 예방하는 효과가 있을 뿐 아니라, 닭발을 우려내면 닭발의 뼈속에 있는 무기질 및 칼슘을 추출할 수 있으므로 닭발의 뼈부분에 함유되어 혈당 조절 기능이 있는 아연을 용이하게 섭취할 수 있는데다, 면역증진 및 항암효능을 지닌 키틴 키토산과 어린이의 두뇌에 좋은 DHA, EPA의 영양성분을 용이하게 추출할 수 있으므로, 한끼 식사시 남녀노소 모두에게 유용한 영양소를 용이하게 섭취할 수 있도록 한다.In addition, since the unsaturated fatty acid linol is rich in acid, it has an effect of preventing aging of the skin of a woman, and it is possible to extract minerals and calcium in the bones of the chicken feet when the chicken feet are concerned. It is easy to take functional zinc, chitin chitosan with immunity enhancement and anti-cancer effect, and DHA and EPA which are good for brain of children can be easily extracted. Therefore, nutrients useful for both men and women, So that it can be easily consumed.
이처럼 물 16리터에 대하여 영양소가 풍부한 닭발 42~83중량%를 투입한 다음, 당귀와 엄나무와 황기와 구지뽕나무를 혼합하되, 물 16리터에 대하여 당귀 13~25중량%, 엄나무 42~83중량%, 황기 13~25중량%, 구지뽕나무 13~25중량%를 혼합하여 가스버너 등 일반적인 가열원을 이용하여 100~120℃의 온도로 4~8시간동안 육수를 우려낸다.To 16 liters of water, 42 to 83 wt% of nutrient-rich chickens were added. Then, 14 to 25 wt% of Angelica oryzae, 42 to 83 wt% of mandarin oranges were mixed with 16 liters of water, 13 to 25% by weight of sulfur, 13 to 25% by weight of mulberry syrup and mixed with water at a temperature of 100 to 120 ° C for 4 to 8 hours using a general heating source such as a gas burner.
상기 당귀는 동의보감에 의하면 성질이 따뜻하고 독이 없으며, 맛이 달면서 약간 매워서 혈액순환을 촉진시켜 심장 기능을 보강한다고 기록되어 있다. 따라서, 당귀는 혈액순환을 원활하게 하고 신진대사를 촉진하는 기능이 있는데다, 당귀에 함유되어 있는 데커신 성분이 체내에 있는 활성산소를 제거하고 항산화 작용을 하는 효과가 있다.According to the Donggwoobang, the ginseng is warm and poisonous, and it is said that it enhances the cardiac function by promoting blood circulation with a little bit of taste. Therefore, Angelica has a function to smooth blood circulation and promote metabolism, and the dexacin ingredient contained in Angelica gigas has an effect of removing active oxygen in the body and antioxidant action.
또한, 엄나무에는 칼로톡신과 칼로사포닌 등의 성분이 함유되어 있어, 관절통과 신경통 완화에 도움을 주는데다, 황기는 따뜻한 성질에 단맛을 가지고 있으며, 비타민, 단백질, 당질, 레티놀, 엽산, 칼륨, 칼슘, 철분 등의 성분이 풍부하게 함유되어 있어 기력보강 및 피로회복에 도움을 준다.In addition, it contains carotoxin and carotenoid saponins to help alleviate arthralgia and neuralgia. It has a sweet and warm taste and contains vitamins, proteins, saccharides, retinol, folic acid, potassium, calcium , Iron and other components are richly contained, it helps strengthen energy and fatigue.
또한, 구지뽕나무에서 잎사귀에는 폴리페놀, 카테킨, 루틴 등의 성분이 풍부하여 인슐린 작용을 조절해 항당뇨와 항산화 효과가 있으며, 줄기는 혈액순환을 원활하게 하고 견직된 근육을 풀어주는 효과가 있으므로, 본 발명에서는 구지뽕나무 13~25중량%를 혼합하되, 잎사귀와 줄기를 50:50의 무게 비율로 혼합함으로써, 구지뽕나무의 효능이 극대화 되도록 한다.In addition, polyphenols, catechin, and rutin are abundant in leaves of goose mulberry, so they have anti-diabetic effect and antioxidant effect by controlling insulin action. The stem has an effect to smooth blood circulation and release loose muscles, In the present invention, 13-25 wt% of mulberry is mixed with 50-50 weight ratio of leaves and stem to maximize the efficacy of the mulberry.
이상에서 설명한 바와 같이, 물 16리터에 대하여 닭발 42~83중량%, 당귀 13~25중량%, 엄나무 42~83중량%, 황기 13~25중량% 및 잎사귀와 줄기가 50:50의 무게 비율로 혼합된 구지뽕나무 13~25중량%를 혼합하여 100~120℃의 온도로 4~8시간동안 육수를 우려낸 다음,As described above, in a weight ratio of 42 to 83% by weight of chicken leg, 13 to 25% by weight of Angelica gigas, 42 to 83% by weight of mandarin, 13 to 25% 13 to 25% by weight of the mixed mulberry is mixed, and the broth is weighed at a temperature of 100 to 120 ° C. for 4 to 8 hours,
상기 물 16리터에 대하여 밥풀 35~80중량%, 합성조미료 4~9중량%, 고추씨 3~7중량%를 추가한 후, 가스버너 등 일반적인 가열원을 이용하여 100~120℃의 온도로 3~4시간동안 더 가열한다. 이 과정에서 한국인의 주식인 쌀을 변형시킨 밥풀이 육수에 완전히 용해되면서 닭곰탕의 풍미가 더해지고, 합성조미료와 고추씨로 인해 비린내 등의 닭발 특유의 냄새를 제거되면서 감칠맛이 풍부한 육수가 만들어지는 것이다.35 to 80% by weight of rice bran, 4 to 9% by weight of synthetic seasoning and 3 to 7% by weight of red pepper are added to 16 liters of water, and the mixture is heated at a temperature of 100 to 120 [ Heat for an additional 4 hours. In this process, rice bran, which is a modified Korean rice, is completely dissolved in broth, and the flavor of chicken broth is added, and the flavor of chicken broth such as fishy smell due to synthetic seasoning and red pepper is removed.
이하 본 발명에 따른 닭곰탕 육수를 만들기 위한 구체적인 실시예를 예시하면 다음과 같다.Hereinafter, specific examples for making chikomushi broth according to the present invention will be described.
용기에 깨끗한 물 16리터를 붓는다. 여기에 물 16리터에 대하여 닭발 42~83중량%에 해당하는 6.72~13.28Kg과, 당귀 13~25중량%에 해당하는 2.08~4Kg과, 엄나무 42~83중량%에 해당하는 6.72~13.28Kg과, 황기 13~25중량%에 해당하는 2.08~4Kg 및 잎사귀와 줄기가 50:50의 무게 비율로 혼합된 구지뽕나무 13~25중량%에 해당하는 2.08~4Kg을 넣고 혼합한 다음(S10, 재료 혼합 단계), 100~120℃의 온도로 4~8시간동안 1차 가열을 진행한다(S20, 제1가열 단계).Pour 16 liters of clean water into the container. In the case of 16 liters of water, 6.72 to 13.28 kg corresponding to 42 to 83% by weight of chicken leg, 2.08 to 4 kg corresponding to 13 to 25% by weight of Angelica and 6.72 to 13.28 kg corresponding to 42 to 83% 2.08 ~ 4 Kg corresponding to 13 ~ 25 wt.% Of sulfur, and 2.08 ~ 4 Kg corresponding to 13 ~ 25 wt.% Of mulberry mixed with leaves and stem at a weight ratio of 50:50 were mixed and mixed , The first heating is performed at a temperature of 100 to 120 ° C for 4 to 8 hours (S20, first heating step).
1차 가열이 마무리 되면, 상기 물 16리터에 대하여 밥풀 35~80중량%에 해당하는 5.6~12.8Kg과, 합성조미료 4~9중량%에 해당하는 0.64~1.44Kg과, 고추씨 3~7중량%에 해당하는 0.48~1.12Kg을 추가한 다음(S30, 재료 추가 단계), 100~120℃의 온도로 3~4시간동안 2차 가열하여 진한 육수를 우려낸다(S40, 제2가열 단계).When the primary heating is completed, 5.6 to 12.8 kg of 35 to 80 wt% of rice bran, 0.64 to 1.44 kg of 4 to 9 wt% of synthetic seasoning, 3 to 7 wt% of red pepper, (S30, material addition step), and then the mixture is heated at a temperature of 100 to 120 DEG C for 3 to 4 hours to remove the deep seawater (S40, second heating step).
마지막으로 진한 육수를 뚝배기에 담아 닭 살코기를 혼합한 다음, 다양한 고명을 얻어 센 불로 가열하면, 한씨 식사를 통해 많은 영양소를 섭취할 수 있는 닭곰탕이 완성되는 것이다.Finally, the chicken soup is mixed with the chicken lean meat in the pot, and then heated with high heat to obtain various nutrients.
이상에서 살펴본 바와 같이, 본 발명에 따른 닭곰탕 육수를 이용하여 닭곰탕을 만들어 먹게 되면, 닭발 특유의 징그러운 생김새로 인해 섭취를 꺼려하는 사람들에게 닭발에 함유된 풍부한 양양소를 용이하게 섭취할 수 있도록 할 뿐 아니라, 술 안주거리에 머물러 있던 닭발을 한끼 식사 대용으로 대중화시킬 수 있음에 따라, 닭발의 수요 증대에도 도움이 된다. 또한, 닭발과 함께 포함되는 당귀, 엄나무, 황기, 구지뽕나무 등에 함유된 인체에 유익한 영양소를 용이하게 섭취할 수 있음으로써, 보양식으로 인한 원활한 혈액순환과 신진대사 촉진 등 건강 증진에 도움이 되는것이다.As described above, when the chicken mats according to the present invention are used to make a chicken moth, it is possible to easily ingest a rich Yangyang cow contained in chicken wings to those who are reluctant to eat due to its peculiar characteristic appearance However, it is also beneficial to increase the demand for chicken legs as it can popularize chicken legs that have remained in the alcoholic drink place as a substitute for one meal. In addition, the nutrients beneficial to the human body contained in Angelica gigas, Angelica keiskei, Hwanggi, Gujung mulberry, and the like, which are included together with chicken legs, can be easily ingested, thereby contributing to health promotion including smooth blood circulation and promotion of metabolism.
S10 : 재료 혼합 단계
S20 : 제1가열 단계
S30 : 재료 추가 단계
S40 : 제2가열 단계S10: material mixing step
S20: First heating step
S30: Add material step
S40: Second heating step
Claims (2)
16 liters of water was poured into the container and the weight of the chicken and the stem was 50 to 50% by weight with respect to 16 liters of water, and 42 to 83% by weight of chicken hair, 13 to 25% by weight of Angelica, 42 to 83% (S10, material mixing step), and the mixture is first heated at a temperature of 100 to 120 DEG C for 4 to 8 hours (S20, first heating step) When the first heating is completed, 35 to 80% by weight of rice flour, 4 to 9% by weight of synthetic seasoning and 3 to 7% by weight of red pepper are added to 16 liters of the above water (S30, material addition step) (S40, second heating step) for 3 to 4 hours.
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| KR102013228B1 (en) * | 2019-04-12 | 2019-08-22 | 최세정 | Manufacturing method of boiled chicken soup with Hooker chives and boiled chicken soup manufactured by the same |
| KR102585530B1 (en) | 2023-02-22 | 2023-10-05 | 유아현 | Manufacturing method of chicken foot gomtang with no smell of fat |
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| KR102193281B1 (en) * | 2020-07-09 | 2020-12-22 | 팜트리 농업회사법인 주식회사 | Manufacturing method of chicken soup |
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| KR102585530B1 (en) | 2023-02-22 | 2023-10-05 | 유아현 | Manufacturing method of chicken foot gomtang with no smell of fat |
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