KR102583008B1 - Cooking method for Daebochosamgye - Google Patents

Abstract

The present invention relates to a method of cooking Daebocho Samgye, and more specifically, to a first process of spreading glutinous rice to a thickness of 0.5 to 1 cm and drying it; A second process of preparing broth by boiling the chicken bones with the meat separated along with the prepared Sipjeondaebotang ingredients for 30 minutes; A third step of preparing chicken meat with the skin removed, cut into 3-5cm pieces and mixed with 50g egg white, 40g starch, 10g baking soda, 10g salt, and 400ml water; 100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujubes. The fourth step of preparing 50g of ginkgo nuts by cutting them into pieces; A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C and gently cooking the mixed chicken meat in oil heated to 80°C; Add the prepared green onion, garlic, and ginger to the pan and stir-fry until fragrant. Then add 5g of soy sauce and 15g of rice wine, add the remaining prepared vegetables and stir-fry for about 1 more minute. When the vegetables are stir-fried as if poached, add 500ml of the prepared broth and boil. When it starts to boil, add the chicken meat, season with salt and sugar for the final time, thicken the consistency with water and starch, and then mix it with fried glutinous rice to complete the sixth process. This consists of the Sipjeondaebotang ingredients and the chicken meat being removed. By adding chicken bones together to make the broth, the finished dish can provide flavor and herbal medicine benefits that help improve health, and by drying the glutinous rice and then frying it, it can provide a crispy texture. It's about the cooking method of Daebocho Samgye.

Description

Cooking method for Daebochosamgye}

The present invention relates to a method of cooking Daebocho Samgye, and more specifically, to a first process of spreading glutinous rice to a thickness of 0.5 to 1 cm and drying it; A second process of preparing broth by boiling the chicken bones with the meat separated along with the prepared Sipjeondaebotang ingredients for 30 minutes; A third step of preparing chicken meat with the skin removed, cut into 3-5cm pieces and mixed with 50g egg white, 40g starch, 10g baking soda, 10g salt, and 400ml water; 100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujubes. The fourth step of preparing 50g of ginkgo nuts by cutting them into pieces; A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C and gently cooking the mixed chicken meat in oil heated to 80°C; Add the prepared green onion, garlic, and ginger to the pan and stir-fry until fragrant. Then add 5g of soy sauce and 15g of rice wine, add the remaining prepared vegetables and stir-fry for about 1 more minute. When the vegetables are stir-fried as if poached, add 500ml of the prepared broth and boil. When it starts to boil, add the chicken meat, season with salt and sugar for the final time, thicken the consistency with water and starch, and then mix it with fried glutinous rice to complete the sixth process. This consists of the Sipjeondaebotang ingredients and the chicken meat being removed. By adding chicken bones together to make the broth, the finished dish can provide flavor and herbal medicine benefits that help improve health, and by drying the glutinous rice and then frying it, it can provide a crispy texture. It's about the cooking method of Daebocho Samgye.

Chicken is a representative food ingredient enjoyed by modern people, and a variety of foods using chicken are provided.

Foods that can be served with chicken include samgyetang, stir-fried chicken, and fried chicken.

However, most of the conventional dishes using chicken, such as samgyetang, boil the chicken in water for a long time or fry it in oil at high temperature, so they did not satisfy the needs of consumers who demanded more unique dishes, and when cooking chicken There was a problem of not being able to effectively remove the generated odor.

The traditional way to cook samgyetang is to put glutinous rice, garlic, jujubes, etc. wrapped in a clean cloth in the stomach of a chicken with the intestines removed, boil it in a pot or pot filled with plenty of water, take it out when the meat is fully cooked, and cover with ginseng. Wrap it in a soup and boil it until the ingredients of the ginseng come out. Season it with salt and drink the soup alone, or add seasoned meat to the soup and take it. It is a high-protein, low-fat, low-calorie, and low-cholesterol food for people of all ages. It is a good food loved by many people as it can be eaten regardless of body type and can help relieve fatigue and rejuvenate.

If you look for a drawback in samgyetang, it is that when making samgyetang, chicken and its by-products are put in water and boiled for a long time, so the unique taste or off-flavor from the chicken and its by-products is generated, and the fat or spicy smell of the chicken seeps out, deteriorating the texture and flavor. It has a problem that degrades.

Sipjeondaebotang is an herbal tea that can be enjoyed by anyone, regardless of age or constitution. It contains 10 ingredients, so it is called Sipjeondaebotang. It is a combination of Hwangki Geonjung-tang and Palmul-tang. It is good for fatigue caused by weakness of both energy and blood, and is good for office workers, men, and office workers. Women, the elderly, etc. can drink it without burden to relieve fatigue, and it is good for people who sweat naturally even when they are still. It is also known to be effective for people who are cold in winter or have cold hands and feet.

The cooking method of samgyetang has been passed down from generation to generation since ancient times. If we look at the newly invented contents to give various functions to samgyetang in recent years, we can see that samgyetang is a healthy samgyetang where ginseng and seasoned samgyetang are mixed with various herbal medicines and boiled. Manufacturing method (Korean Patent Publication No. 2000-54171), instant samgyetang with small bones of chicken removed (Korean Patent Publication No. 1998-8058), samgyetang using basidiomycete cultured glutinous rice (Korean Patent Publication No. 1999-24211), coconut Manufacturing method of samgyetang (Korean Patent Publication No. 2000-63479), ready-to-eat samgyetang and its manufacturing method (Korean Patent Publication No. 1996-9904), manufacturing method of instant frozen samgyetang (Korean Patent Publication No. 2003-49289) etc. are disclosed, but these prior arts are inventions that differ in technical idea and configuration from the present invention.

Therefore, the present invention to solve the above problem includes a first process of spreading and drying glutinous rice to a thickness of 0.5 to 1 cm; A second process of preparing broth by boiling the chicken bones with the meat separated along with the prepared Sipjeondaebotang ingredients for 30 minutes; A third step of preparing chicken meat with the skin removed, cut into 3-5cm pieces and mixed with 50g egg white, 40g starch, 10g baking soda, 10g salt, and 400ml water; 100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujubes. The fourth step of preparing 50g of ginkgo nuts by cutting them into pieces; A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C and gently cooking the mixed chicken meat in oil heated to 80°C; Add the prepared green onion, garlic, and ginger to the pan and stir-fry until fragrant. Then add 5g of soy sauce and 15g of rice wine, add the remaining prepared vegetables and stir-fry for about 1 more minute. When the vegetables are stir-fried as if poached, add 500ml of the prepared broth and boil. When it starts to boil, add the chicken meat, season with salt and sugar for the final time, thicken the consistency with water and starch, and then mix it with fried glutinous rice to complete the sixth process. This consists of the Sipjeondaebotang ingredients and the chicken meat being removed. By adding chicken bones together to make the broth, the finished dish can provide flavor and herbal medicine benefits that help improve health, and by drying the glutinous rice and then frying it, it can provide a crispy texture. The purpose is to provide a cooking method for Daebocho Samgye.

The present invention for achieving the above purpose

A first process of spreading and drying glutinous rice to a thickness of 0.5 to 1 cm;

A second process of preparing broth by boiling the chicken bones with the meat separated along with the prepared Sipjeondaebotang ingredients for 30 minutes;

A third step of preparing chicken meat with the skin removed, cut into 3-5cm pieces and mixed with 50g egg white, 40g starch, 10g baking soda, 10g salt, and 400ml water;

100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujubes. The fourth step of preparing 50g of ginkgo nuts by cutting them into pieces;

A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C and gently cooking the mixed chicken meat in oil heated to 80°C;

Add the prepared green onion, garlic, and ginger to the pan and stir-fry until fragrant. Then add 5g of soy sauce and 15g of rice wine, add the remaining prepared vegetables and stir-fry for about 1 more minute. When the vegetables are stir-fried as if poached, add 500ml of the prepared broth and boil. When it starts to boil, add chicken meat, season with salt and sugar, thicken the consistency with water and starch, and then mix fried glutinous rice to complete the sixth process.

Sipjeondaebotang ingredients are characterized by being composed of 2g of Baekbongryeong, 2g of Baekchul, 2g of licorice, 1g of Rehmannia glutinosa, 3g of Angelica root, 2g of Cheongung, 3g of Paeonia, 3g of Astragalus, and 2g of cassia.

According to the present invention, by adding the ingredients of Sipjeondaebotang and chicken bones with the chicken meat removed together to make broth, the finished dish can provide not only the taste but also the herbal medicine effect that helps improve health, and the glutinous rice is dried and then fried. When served in fish dishes, it provides a crispy texture and can be expected to completely remove the unique smell of chicken.

Figure 1 is a flow chart showing the Daebocho Samgye cooking method of the present invention.
Figure 2 is a photograph showing a cooking example of Daebocho Samgye cooked according to the present invention.

Hereinafter, the Daebocho Samgye cooking method of the present invention will be described with reference to the attached drawings FIGS. 1 and 2 as follows.

The Daebo Cho Samgye cooking method of the present invention is

A first process of spreading and drying glutinous rice to a thickness of 0.5 to 1 cm;

A second process of preparing broth by boiling the chicken bones with the meat separated along with the prepared Sipjeondaebotang ingredients for 30 minutes;

A third step of preparing chicken meat with the skin removed, cut into 3-5cm pieces and mixed with 50g egg white, 40g starch, 10g baking soda, 10g salt, and 400ml water;

100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujubes. The fourth step of preparing 50g of ginkgo nuts by cutting them into pieces;

A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C and gently cooking the mixed chicken meat in oil heated to 80°C;

Add the prepared green onion, garlic, and ginger to the pan and stir-fry until fragrant. Then add 5g of soy sauce and 15g of rice wine, add the remaining prepared vegetables and stir-fry for about 1 more minute. When the vegetables are stir-fried as if poached, add 500ml of the prepared broth and boil. When it starts to boil, add chicken meat, season with salt and sugar, thicken the consistency with water and starch, and then mix fried glutinous rice to complete the sixth process.

Sipjeondaebotang ingredients are characterized by being composed of 2g of Baekbongryeong, 2g of Baekchul, 2g of licorice, 1g of Rehmannia glutinosa, 3g of Angelica root, 2g of Cheongung, 3g of Paeonia, 3g of Astragalus, and 2g of cassia.

The Daebo Cho Samgye cooking method of the present invention configured as described above will be described as follows.

* Course 1 *

The first process involves drying and preparing glutinous rice, one of the important ingredients of Daebocho Samgye.

Wash 100g of glutinous rice thoroughly, cook it in the form of godubap, spread it to a thickness of 0.5cm in a food pan, and dry it at room temperature for about 2 to 3 hours.

During this process, the glutinous rice must be dried sufficiently so that the oil does not splatter when frying in oil in the subsequent process, and the fried glutinous rice can be given a crispy and chewy texture.

*2nd course*

The second process is to prepare the broth by boiling the chicken bones with the flesh separated along with the prepared Sipjeondaebotang ingredients for 30 minutes.

One chicken weighing 800g to 1000g can be used in the Daebo Cho Samgye of the present invention, and the prepared chicken is prepared by separating the flesh and bones.

Chicken bones with the flesh separated are boiled for 30 minutes with the ingredients of Sipjeondaebotang and used as broth.

The ingredients for Sipjeondaebotang include 2g of Baekbongryeong, 2g of Baekchul, 2g of licorice, 1g of Rehmannia glutinosa, 3g of angelica root, 2g of Cheongung, 3g of white peony, 3g of astragalus, and 2g of chicken. In addition to these ingredients, 100g of onion, 50g of ginger, 100g of green onion, and water are used. After putting 1 liter in a container, add chicken bones and boil for about 30 minutes to create broth.

Baekbongryeong has been used as a tonic since ancient times. It acts on the menopause, nasal passages, heart, nerves, and cystoscope to restore the spleen, remove phlegm, and stabilize the mind. It is used in the treatment of people who are weak after suffering from an illness or patients with chronic gastrointestinal diseases. It is used as a medicine for.

Baekchul is good for weak spleen and stomach, causing fatigue and fatigue, yellow complexion, watery stools and diarrhea, and helps excrete moisture when moisture stagnates, swells the entire body and causes indigestion. In addition, it is used when the skin naturally sweats due to weakness in the splenic energy, it is also used for vomiting during pregnancy, and it is also used for colds and pain in the extremities with gastrointestinal disorders.

Licorice is known to harmonize the toxicity of all medicines to improve their effectiveness, control heat and morale in the intestines, improve communication among all clans, and strengthen muscles and bones. Pharmacological effects include detoxification, hepatitis, urticaria, dermatitis, It is effective for eczema, etc.

Rehmannia glutinosa is made by steaming and drying the roots of Rehmannia glutinosa. It has a sweet yet bitter taste and warm properties, and is known to be effective in treating cold, sore back and knees, dizziness, and blackening hair by replenishing blood.

Angelica root is used by drying the roots of the angelica root. It has an excellent blood-replenishing effect, generating blood when blood is insufficient, and has a strong anti-cancer effect and heat-pressure lowering effect.

Cheongung has sedative, analgesic, and tonic effects and is used to treat headaches, anemia, and gynecological diseases.

Paeonia is made from the dried roots of the Japanese Cucurbita flower. It enriches the blood, stops pain and sweat, and has hemostatic properties and improves urine output. The peoniflorin component contained in white peony has sedative, analgesic, antispasmodic, antipyretic, and anti-inflammatory effects.

Astragalus is used for chronic fatigue, loss of appetite, anemia, wound recovery, and fever.

For broilers, the stem bark of the Deuteranophyta family is used as is or with a little of the pericarp removed. Broiler is used to treat cold lower back, weak waist and knees, lack of energy, frequent and watery urine, watery stools, diarrhea, vomiting, menstrual irregularities, menstrual pain, postpartum abdominal pain, boils, skin ulcers, etc. do.

If you make broth by mixing chicken bones, onions, ginger, and green onions with the Sipjeondaebotang ingredients as described above, you can expect the effect of supplementing the protein and saturated fatty acids provided by the chicken bones along with the herbal medicine effects of the Sipjeondaebotang ingredients. It can remove any unpleasant odors that may occur.

* Third Course *

The third process is to prepare the chicken meat with the skin removed by cutting it into 3-5cm pieces and mixing them with 50g of egg white, 40g of starch, 10g of soda, 10g of salt, and 400ml of water.

After removing the skin from the chicken meat previously separated from the chicken, cut the chicken meat into 3-5cm pieces.

Then, mix 50g of egg white, 40g of starch, 10g of soda, and 400ml of water with the chicken flesh and knead well so that the surface of the chicken flesh is well coated with the starch and egg white.

* Fourth Course *

The fourth course consists of 100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, and 50g jujubes. This is the process of preparing 50g of ginkgo nuts by cutting them into pieces.

Vegetable ingredients used in the Daebocho Samgye of the present invention include bamboo shoots, shiitake mushrooms, bok choy, garlic, green onions, ginger, chestnuts, ginseng, jujubes, and ginkgo nuts. Here, the ginkgo nuts are fried in oil to remove their skin, and the broccoli is cut into bite-sized pieces. Cut and prepare.

Also, prepare bamboo shoots, shiitake mushrooms, bok choy, garlic, green onions, ginger, and chestnuts by cutting them into thin slices, and prepare ginseng by removing the fine roots and slicing it into slices.

In the case of ginkgo, prepare it by removing the seeds and cutting it in half.

* Course 5 *

The fifth process is to prepare dried glutinous rice by frying it in oil heated to 180℃, and to prepare the mixed chicken meat by gently cooking it in oil heated to 80℃.

The glutinous rice dried in the first process is fried in oil heated to 180℃ to provide a crispy texture, and the chicken meat prepared in the third process is gently cooked in oil heated to 80℃.

It is advisable to place the prepared glutinous rice and chicken in a net to allow the oil to drain.

*Course 6*

In the 6th process, add the prepared green onion, garlic, and ginger to the pan and stir-fry until fragrant. Then add 5g of soy sauce and 15g of rice wine, add the remaining prepared vegetables and stir-fry for about 1 more minute. When the vegetables are stir-fried as if poached, add 500ml of the prepared broth and boil. When the broth starts to boil, add the chicken meat, add salt and sugar for the final season, thicken the consistency with water and starch, and then mix in the fried glutinous rice to complete the process.

After putting an appropriate amount of oil in the pan, add the prepared green onions, garlic, and ginger to the pan and fry them to release the aroma.

Then, add 5g of soy sauce and 15g of rice wine into the pan, then add the remaining prepared vegetables and stir-fry for about 1 more minute until the vegetables are boiled.

Afterwards, put 500ml of the broth prepared in the second step into the pan and heat it further. When the broth starts to boil, add the chicken meat, season with salt and sugar for the final time, adjust the consistency to thicken with water and starch, and add the fried broth prepared in the fifth step. Cut the glutinous rice into appropriate sizes and mix to complete Daebocho Samgye.

Figure 2 shows a cooking example of Daebocho Samgye completed by the cooking method of the present invention.

Daebocho Samgye cooked by the present invention can completely remove the unique smell of chicken by using broth prepared based on Sipjeondaebotang ingredients, as well as provide consumers with the herbal medicinal effects provided by Sipjeondaebotang ingredients.

In addition, the crispy texture of fried glutinous rice combines to provide consumers with a texture and taste that cannot be felt in existing chicken dishes, further improving the satisfaction of consumers who request a variety of chicken dishes. .

Claims (1)

A first process of spreading and drying glutinous rice to a thickness of 0.5 to 1 cm;
A second process of preparing broth by boiling the chicken bones with the meat separated along with the prepared Sipjeondaebotang ingredients for 30 minutes;
A third step of preparing chicken meat with the skin removed, cut into 3-5cm pieces and mixed with 50g egg white, 40g starch, 10g baking soda, 10g salt, and 400ml water;
100g bamboo shoots, 200g shiitake mushrooms, 100g bok choy, 50g garlic, 50g green onions, 50g ginger, 50g chestnuts, 100g ginseng, 50g jujubes. The fourth step of preparing 50g of ginkgo nuts by cutting them into pieces;
A fifth process of preparing dried glutinous rice by frying it in oil heated to 180°C and gently cooking the mixed chicken meat in oil heated to 80°C;
Add the prepared green onions, garlic, and ginger to the pan and stir-fry until fragrant. Then add 5g of soy sauce and 15g of rice wine, add the remaining prepared vegetables and stir-fry for about 1 more minute. When the vegetables are stir-fried as if poached, add 500ml of the prepared broth and boil. When it starts to boil, add chicken meat, season with salt and sugar for the final time, thicken the consistency with water and starch, and then mix fried glutinous rice to complete the sixth process.
The ingredients for Sipjeondaebotang are 2g of Baekbongryeong, 2g of Baekchul, 2g of licorice, 1g of Rehmannia glutinosa, 3g of Angelica root, 2g of Cheongung, 3g of Paeonia, 3g of Astragalus, and 2g of Broiler. This is a Daebocho Samgye cooking method.