KR102567374B1 - How to make clear pheasant stock for pheasant cooking - Google Patents

Abstract

The present invention is to implement a method for producing a clear pheasant broth for pheasant cooking using pheasant bones, chicken feet, and leek roots, preferably using chicken feet together without using only pheasant bones, as well as using pheasant bones from which blood is removed and leek We present a manufacturing method that can remove the odor inherent in pheasant broth using the white part and roots of . In addition, the present invention, when preparing pheasant broth in order to prepare pheasant broth in a clear form, heat slowly and for a long time over medium heat (preferably, medium fire so that pheasant broth maintains a temperature of 90 ° C) and oil over three times and a process of removing impurities.

Description

Method for producing clear pheasant stock for pheasant cooking {How to make clear pheasant stock for pheasant cooking}

The present invention relates to a method for producing clear pheasant broth used for pheasant dishes such as pheasant dumpling hotpot, pheasant cold noodles, pheasant shabu-shabu, and pheasant stir-fried soup, and more particularly, by using pheasant bones, chicken feet, and green onion roots, It relates to a method for removing and producing clear pheasant cooking broth.

As is well known, the pheasant (scientific name: Phasianus colchicus,山鷄) belongs to the pheasant and pheasant, and is a representative resident bird distributed mainly in Korea, eastern China, and central and southern Asia. Pheasants are not only resistant to cold and heat, but also have vigorous activity and are resistant to disease. Unlike other meats, pheasant meat is a high-protein, low-fat food with thin and soft fiber and no fat even though it is muscular. It is a suitable food for

Such pheasant meat contains 8 essential amino acids that cannot be synthesized in the human body, making it an ideal protein food. Pheasant meat contains omega-3 fatty acids, a kind of essential fatty acids that are abundant in blue-colored fish and plants such as herring, mackerel, and saury. It plays a role in clearing the eyes and removing impurities in the blood. Therefore, pheasant meat is not only good for preventing adult diseases compared to other meats, but also a very good food for health care of growing children, students and office workers.

On the other hand, broth generally used for soup dishes is extracted by adding various spices such as garlic, green onion, onion, and kelp to ingredients such as anchovies, shellfish, beef, beef bones, pork bones, shellfish, and chicken, and boiling them in water for a long time. How to do this is widely known.

Recently, among the materials for making the above broth, chicken that is relatively inexpensive and has a savory taste has been widely used. As an example, there is chicken broth and a method for producing it, such as Patent Document 1 below.

In Patent Document 1, chicken is steamed using whole chicken containing bones as the main raw material, bones are separated from the steamed chicken, and then the lean meat is pulverized with a colloid mill, 300 parts by weight of water based on 100 parts by weight of the ground chicken meat , Mixing 20 to 50 parts by weight of fermented herb fermented with lactic acid bacteria and 5 to 10 parts by weight of salt, stirring and aging for 5 to 10 hours at a temperature in the range of 40 to 50 ° C. A manufacturing method is disclosed.

However, as in Patent Document 1, the broth prepared using chicken is mainly prepared using whole chicken containing bones or using chicken bones excluding meat, but the texture is dry, the umami is poor, and sometimes the broth has a bad smell. There are disadvantages such as the occurrence of In addition, Patent Document 1 has a disadvantage in that the flavor and umami inherent in chicken broth are low due to the strong aroma of the herb fermented liquid.

Registered Patent Publication No. 10-1189893 (Publication date: October 10, 2012, Method for manufacturing chicken broth containing fermented herbs and chicken broth containing fermented herbs) Registered Patent Publication No. 10-1728693 (Publication date: April 21, 2017, method for producing chogyetang broth and method for producing chogyetang using the same) Publication No. 10-2010-0095296 (Publication date: August 30, 2010, method for producing broth using snow crab, seafood, vegetables and fruits and broth produced thereby) Publication No. 10-2020-0118577 (Publication date: October 16, 2020, Method for manufacturing beef bone broth for cold noodles containing aronia)

An object of the present invention is to provide a method for preparing a clear pheasant broth for pheasant cooking using pheasant bones, chicken feet, and leek roots.

Another object of the present invention is to prepare a clear pheasant broth for pheasant cooking, which uses chicken feet to give the broth a rich taste and uses the white parts and roots of leeks to remove the odor of the broth when preparing pheasant broth. It is to provide a manufacturing method.

A method for producing clear pheasant broth for pheasant cooking according to the present invention, a) putting pheasant bones and chicken feet in each container, pouring water into each container to remove blood for 1 hour, and then washing with running water; b) cutting and washing only the white part, including the leek root, to about 4 cm, and preparing onions, peeled garlic, radishes, ginger, dried peppers, bay leaves, and black peppercorns; c) boiling the pheasant bones and chicken feet passed through step a) in boiling water, then washing them in running water and removing water; d) Put cold water in a container for broth, add pheasant bones, chicken feet, and rice wine that went through step c) and boil it. Green onion, onion, garlic, radish, ginger, dried red pepper, and laurel prepared in step b) Add leaves, black peppercorns and boil together; e) boiling the broth to maintain the temperature of the broth at 90 ° C when the broth starts to boil in step d); f) continuously boiling for 3 hours while primarily removing oil and impurities floating on the surface of the broth in the process of boiling the broth in step e); g) secondarily removing oil and impurities from the broth boiled in step f), then putting it in a container, cooling it in running water, and then putting it in a refrigerator to cool it; h) It is characterized by producing a clear form of pheasant broth, including the step of tertiary removal of oil and impurity solids generated on the surface of the broth cooled in step g).

The present invention prepares pheasant broth using pheasant bones, chicken feet, and leek roots to lower the odor stronger than when only pheasant bones are used, and in particular, use the white parts and roots of leeks and cut the pheasant bones to remove blood due to flooding This has the advantage of being able to cleanly remove the odor of the pheasant broth.

In addition, the present invention can make clear pheasant broth by removing oil and impurities three times when manufacturing pheasant broth, as well as preparing broth with medium heat control. It has the advantage of being used as a basic broth when preparing various pheasant dishes, such as pheasant stir-fried soup.

1 is a view sequentially showing a method for producing clear pheasant broth for pheasant cooking according to a preferred embodiment of the present invention.

Hereinafter, a preferred embodiment of the present invention will be described in detail with reference to the accompanying drawings. In the detailed description to be described later, one representative embodiment of the present invention will be presented to achieve the above-described technical problem. And other embodiments that can be presented as the present invention are replaced by description in the configuration of the present invention.

In the present invention, it is intended to implement a method for producing clear pheasant broth for pheasant cooking using pheasant bones, chicken feet, and leek roots, preferably using chicken feet together without using only pheasant bones, as well as using pheasant bones from which blood is removed and leek We present a manufacturing method that can remove the odor inherent in pheasant broth using the white part and roots of .

In addition, the present invention, when preparing pheasant broth in order to prepare pheasant broth in a clear form, heat slowly and for a long time over medium heat (preferably, medium fire so that pheasant broth maintains a temperature of 90 ° C) and oil over three times and a process of removing impurities.

The pheasant broth of the present invention made by this manufacturing method is used as a basic broth for various pheasant dishes. For example, it is used as a basic broth when making pheasant dumpling hotpot, pheasant cold noodles, pheasant shabu-shabu, pheasant fried soup, etc.

Below, a method for producing clear pheasant broth for pheasant cooking according to a preferred embodiment of the present invention will be described in detail.

{Example 1}

1 is a view showing a method for producing a clear pheasant broth for pheasant cooking according to the present invention, specifically, a method for producing a clear pheasant broth using pheasant bones, chicken feet, and green onion roots.

Referring to FIG. 1, the method for producing pheasant broth according to the present invention includes cutting pheasant bones, removing blood from pheasant bones and chicken feet, preparing vegetables, first heating and boiling pheasant bones and chicken feet, washing pheasant bones and chicken feet, and second Heating and boiling pheasant bones and chicken feet, adding spices and vegetables, boiling by adjusting the fire, 1st oil and impurities removal, broth concentration, 2nd oil and impurities removal, broth cooling, 3rd oil and impurities removal done in order Below, each step is described in detail.

On the other hand, in the present invention, various compositions are added to prepare clear pheasant broth, preferably 1 kg of pheasant bones, 1 kg of chicken feet, 80 g of green onions (white parts and roots), 150 g of onion, 60 g of garlic, 200 g of radish, 30 g of ginger, dried The clear pheasant broth of the present invention is prepared using 15 g of red pepper, 2 bay leaves, 10 g of whole black pepper, 100 ml of refined rice wine, and 15 L of water.

1. Cut pheasant bones

Prepare the pheasant bone by cutting it into 5cm lengths, and prepare each composition mentioned above.

2. Steps to remove blood from pheasant bones and chicken feet

Put 1 kg of pheasant bones and 1 kg of chicken bones in each container, add 5 liters of water to each container, remove blood for 1 hour, wash them with running water, and then remove the pheasant bones and chicken feet from each container.

3. Vegetable preparation step

The green onion used in the present invention is washed by cutting only the white part including the root to about 4 cm, and the onion is prepared by removing the skin, washing, and dividing into 4 parts in the longitudinal direction. In addition, the peeled garlic is washed, and the radish is prepared by removing the skin and cutting into 4 parts. Ginger is prepared by removing the skin, washing, and cutting into 5mm thick pieces.

4. Primary pheasant bone and chicken feet heating and boiling step

Boil the pheasant bones and chicken feet that have gone through the above steps in 6 liters of boiling water for 10 minutes each.

5. Steps to wash pheasant bones and chicken feet

Wash the boiled pheasant bones and chicken feet in running water, put them in a sieve and drain them for 30 minutes.

6. Secondary pheasant bone and chicken feet heating and boiling step

Put 15 liters of cold water, pheasant bones and chicken feet in a common stainless steel container for stock, then add rice wine and boil it. At this time, it is preferable to add about 100 ml of rice wine to 15 liters of water.

7. Add Spices and Vegetables Step

When the pheasant broth of the present invention starts to boil, 80g of green onion prepared above (ie, white part and root part of green onion), 150g onion, 60g garlic, 200g radish, 30g ginger, 15g dried red pepper, 2 bay leaves, black Add 10g of whole black pepper and boil together.

8. Adjust the heat to boil the pheasant stock

When the pheasant broth of the present invention starts to boil, the fire is adjusted to boil the pheasant broth to maintain a temperature of 90 ° C.

9. The first stage of removing oil and impurities

As the pheasant broth of the present invention boils, oil and various impurities floating on the surface of the broth are first removed with a regular ladle.

10. The step of concentrating the broth

In the above step, 10 liters of pheasant broth is prepared by boiling the pheasant broth for 3 hours while removing the oil and unsalted water floating on the surface of the pheasant broth.

11. Second step of removing oil and impurities

The concentrated pheasant broth that has passed through the above steps is filtered through a common sochang to remove oil and impurities a second time.

12. Cooling the Pheasant Broth

Put the pheasant broth from which the oil and impurities have been removed secondarily in a container, cool it completely in running water, and then put the cooled pheasant broth in the refrigerator for 5 hours to cool.

13. Third step of removing oil and impurities

The clear type of pheasant broth to be implemented in the present invention is prepared by removing the oil and impurity solids generated on the surface of the cooled broth.

14. Completion and Storage Stage

Finally, the finished pheasant broth of the present invention is put into a container and sealed for use.

Since the pheasant broth of the present invention prepared by the above method has no odor and is made in a clear form, it is used as a basic broth when preparing various pheasant dishes, specifically, pheasant dumpling hotpot, pheasant cold noodles, pheasant shabu-shabu, pheasant It is used to make Gospel Tang.

Claims (1)

In the method for producing clear pheasant broth for pheasant cooking,
a) putting pheasant bones and chicken feet in each container at a ratio of 1:1, pouring water into each container to remove blood for 1 hour, and then washing with running water;
b) cutting and washing only the white part, including the leek root, by about 4 cm, and preparing peeled onion, peeled garlic, radish, ginger, dried pepper, bay leaf, and black whole pepper;
c) boiling the pheasant bones and chicken feet in boiling water at a ratio of 1:1, washing them in running water, and removing water;
d) Put cold water in a container for broth, add pheasant bones, chicken feet, and rice wine that went through step c) and boil it. Green onion, onion, garlic, radish, ginger, dried red pepper, and laurel prepared in step b) Add leaves, black peppercorns and boil together;
e) boiling the broth to maintain the temperature of the broth at 90 ° C when the broth starts to boil in step d);
f) continuously boiling for 3 hours while maintaining the temperature of the broth at 90 ° C in step e) while firstly removing oil and impurities floating on the surface of the broth during the boiling process;
g) secondarily removing oil and impurities from the broth boiled in step f), then putting it in a container, cooling it in running water, and then putting it in a refrigerator to cool it;
h) A method for producing clear pheasant broth for pheasant cooking, characterized in that for producing a clear pheasant broth, including the step of tertiary removal of oil and impurity solids generated on the surface of the broth cooled in step g).