KR102870982B1 - Manufacturing Method of Spicy Chichen Soup comprising Chicken Breast - Google Patents

Abstract

The present invention relates to a method for manufacturing chicken breast-based chicken soup, comprising: step 1 of processing chicken breast; step 2 of processing chicken meat; step 3 of processing oyster mushrooms; step 4 of processing taro stems; step 5 of processing onions; And a step 6 of manufacturing chicken breast dakgaejang by mixing 61 to 65 wt% of purified water, 5 to 10 wt% of the above-mentioned treated chicken breast, 5 to 10 wt% of the above-mentioned treated chicken meat, 3 to 8 wt% of the above-mentioned treated oyster mushrooms, 3 to 8 wt% of the above-mentioned treated taro stems, 1 to 5 wt% of the above-mentioned treated onions, 1 to 3 wt% of bean sprouts, 1 to 3 wt% of radish, 1 to 3 wt% of red pepper powder, 1 to 3 wt% of soybean oil, 1 to 3 wt% of soy sauce, 0.1 to 3 wt% of bone extract, 0.1 to 3 wt% of chicken bone extract, 1 to 3 wt% of garlic, 1 to 3 wt% of green onions, 1 to 3 wt% of pepper powder, and 1 to 3 wt% of ginger; It is a technical characteristic including; It is possible to consume the nutritional components of tender chicken and oyster mushrooms and taro stems and has the advantage of excellent spicy taste.

Description

Manufacturing Method of Spicy Chichen Soup Comprising Chicken Breast

The present invention relates to a method for producing chicken breast dakgaejang, and more specifically, to a method for producing chicken breast dakgaejang that allows for the consumption of the nutritional components of tender chicken, oyster mushrooms, and taro stems, and has an excellent spicy flavor.

In general, chicken is more tender and mild in flavor than other meats such as pork and beef, has high nutritional value, and is easily digested and absorbed, so it is widely used in cooking. It is also lower in calories than other meats, making it a suitable source of animal protein for people who need to control their weight, patients in recovery, the elderly with little physical activity, and modern people who lack exercise.

Chicken meat is known to be an excellent nutritious food, containing more essential amino acids such as methionine and lysine than beef, and is rich in nutrients such as calcium, phosphorus, thiamine, riboflavin, and niacin, as well as retinol and unsaturated fatty acids that are converted into vitamins in the body. It is also effective in beautifying the skin and preventing osteoporosis, and because it contains a lot of protein, it promotes brain activity and protects the liver, alleviating muscle atrophy, fatigue, and vision loss caused by liver dysfunction.

Chicken meat is divided into white meat and red meat depending on the part. The breast meat is white and has less fat, so it is mild, while the leg meat is red and has a unique flavor, making it suitable for stamina food and useful as a health food for recovering physical strength and preventing adult diseases.

However, chicken contains a lot of cholesterol and fat in the skin and chicken fat, which act as detrimental factors to health, putting a burden on patients with high blood pressure, arteriosclerosis, and cardiovascular diseases, and the chicken has a bad smell, which reduces its palatability.

Dishes made with chicken include samgyetang, dak-baek-suk, whole chicken, dak-galbi, and dak-bokkeum-tang. Among these, samgyetang is a traditional Korean health food made by boiling chicken with ginseng. It requires a lot of cooking time, making it difficult to cook at home. In addition, when various types of herbal medicines with different properties are added at the same time, the complementary effect with chicken is often not good, or the flavor of the herbal medicines is too strong, making it burdensome to consume.

Dak-baek-suk is a dish made by boiling raw chicken without any seasoning and entrails in water with ginseng, jujubes, glutinous rice, etc., but this also requires a lot of cooking time, and because the fat in the chicken is not sufficiently removed, it is high in calories and cholesterol, and some people are reluctant to eat it because of its rich taste.

Whole chicken is a dish made by frying chicken pieces or whole chicken in oil. It is especially popular among young people, but because it is fried in oil during the cooking process, excessive intake of fat from the chicken and oil leads to obesity and cholesterol accumulation in the body.

Dakgalbi is a dish made by marinating chicken in a gochujang sauce and then stir-frying it with cabbage, sweet potatoes, carrots, onions, green onions, rice cakes, etc. The spicy flavor and aroma of the gochujang sauce in dakgalbi hides the gamey smell of the chicken, but it can be a turn-off for teenagers and foreigners who dislike spicy flavors and aromas. Cooking it with vegetables can make up for the shortcomings of the cholesterol and fat contained in chicken to some extent, but it is not a fundamental solution.

Dakbokkeumtang is a dish made by cutting chicken and potatoes into bite-sized pieces, mixing them with a spicy seasoning sauce, and boiling them in water until thick. It is similar to dakgalbi, a dish containing water, and thus shares the same problems as dakgalbi.

In order to solve the above problem of chicken dishes, Korean Patent Publication No. 10-2016-0101345 (August 25, 2016) discloses a method of making cauldron Hwangchil chicken soup by putting medicinal herbs including Phellodendron amurense, Tobokryeong, Songdam, and Bucheoson, raw chicken, and water in a cauldron and boiling them over a wood fire, then tearing off the flesh from the boiled chicken by hand, adding the broth strained from the cauldron to it, heating it, and then adding wild ginseng.

The above Gama-sot Hwangchil Chicken Soup is made with broth using medicinal herbs that are useful for removing odor and fat, so the functionality and fragrance of the medicinal herbs are combined to remove the unique gamey smell and unpleasant odor of chicken and help restore vitality and promote health. However, because the amount of medicinal herbs mixed is large, the unique taste and fragrance of the medicinal herbs are strong, and the method of straining the broth does not remove the fat and fat components of the chicken well, so it is insufficient to solve the problems caused by cholesterol and fat contained in chicken.

Accordingly, Korean Patent Publication No. 10-1588604 (January 26, 2016) discloses a method for producing dakgaejang by boiling soy sauce, garlic, ginger, green onions, onions, Vietnamese hot peppers, Cheongyang peppers, cider, cola, and Baekduong to produce a soy sauce with low salt content and good flavor, and then pouring the soy sauce over boiled chicken and aging it.

The above-mentioned soy sauce-based chicken soup is made by boiling the chicken, separating the meat, and pouring the soy sauce prepared in advance into the chicken to cover it, which has the advantage of sufficiently removing the fat and oil from the chicken. However, since the chicken and soy sauce are simply mixed together, they do not go well together, and the flavors are not harmonious. In addition, since the broth is made of soy sauce, the preference for the chicken soup is reduced, and there is a limit to satisfying the diverse and picky taste buds of modern people.

KR 10-2016-0101345 A 2016.08.25. KR 10-1588604 B1 2016.01.26.

The purpose of the present invention is to provide a method for producing chicken breast dakgaejang, which allows for the consumption of the nutritional components of tender chicken, oyster mushrooms, and taro stems and has an excellent spicy taste.

Another object of the present invention is to provide a method for producing chicken breast dakgaejang having an excellent, refreshing but non-irritating taste.

To achieve the above purpose, the present invention provides the following means.

The present invention comprises the steps of: step 1 for processing chicken breast; step 2 for processing chicken meat; step 3 for processing oyster mushrooms; step 4 for processing taro stems; step 5 for processing onions; And a step 6 of manufacturing chicken breast dakgaejang by mixing 61 to 65 wt% of purified water, 5 to 10 wt% of the above-treated chicken breast, 5 to 10 wt% of the above-treated chicken meat, 3 to 8 wt% of the above-treated oyster mushroom, 3 to 8 wt% of the above-treated taro stem, 1 to 5 wt% of the above-treated onion, 1 to 3 wt% of bean sprouts, 1 to 3 wt% of radish, 1 to 3 wt% of red pepper powder, 1 to 3 wt% of soybean oil, 1 to 3 wt% of soy sauce, 0.1 to 3 wt% of bone extract, 0.1 to 3 wt% of chicken bone extract, 1 to 3 wt% of garlic, 1 to 3 wt% of green onion, 1 to 3 wt% of pepper powder, and 1 to 3 wt% of ginger; wherein step 1 is a step of manufacturing chicken breast dakgaejang by mixing 100 wt% of chicken breast with 1 to 5 wt% of pomegranate juice and 1 to 5 wt% of tangerine juice. 1 to 5 parts by weight of seaweed extract and 1 to 5 parts by weight of tapioca starch are mixed and aged at 10°C for 12 hours, and the seaweed extract is obtained by adding 25 parts by weight of seaweed to 100 parts by weight of purified water, heating at 85°C for 1 hour, and then filtering. In step 2, chicken meat is microwaved at 2,400 MHz for 20 seconds, and then heated at 50°C for 1 minute. In step 3, 20 parts by weight of oyster mushrooms are added to 100 parts by weight of the immersion liquid, immersed at 25°C for 1 hour, and then dried. The immersion liquid is obtained by adding 10 parts by weight of oyster mushroom powder, 5 parts by weight of Bacillus subtilis, and 5 parts by weight of Acetobacter aceti to 100 parts by weight of purified water, fermenting at 40°C for 24 hours, and filtering the fermented liquid. 4 provides a method for producing chicken breast dakgaejang, which comprises putting taro stems into a steamer, steaming them for 10 minutes using a heated mixture at 100°C, drying them at 50°C for 1 hour, first maturing them at 10°C for 10 hours, and second maturing them at 5°C for 6 hours, wherein the mixture contains 100 parts by weight of purified water, 20 parts by weight of maltodextrin, and 10 parts by weight of gelatin, and step 5 irradiating far-infrared rays at 60°C for 5 minutes to onions.

In the above step 6, the bone extract is obtained by adding 20 parts by weight of beef bones, 10 parts by weight of beets, 5 parts by weight of perilla seeds, 5 parts by weight of oyster mushrooms, 3 parts by weight of bean sprouts, 2 parts by weight of shrimp, and 1 part by weight of pomegranate to 100 parts by weight of purified water, heating at 120°C for 2 hours, and then filtering, and the chicken bone extract is obtained by adding 30 parts by weight of chicken bones, 3 parts by weight of soybeans, 2 parts by weight of chamomile, 2 parts by weight of wheat germ, 2 parts by weight of licorice, 1 part by weight of pine needles, and 1 part by weight of fenugreek seeds to 100 parts by weight of purified water, heating at 110°C for 1 hour, and then filtering.

After the above step 6, 1 part by weight of a mild flavor enhancer is additionally included in 100 parts by weight of the chicken breast chicken soup, wherein the mild flavor enhancer includes 50% by weight of a shiitake mushroom fermentation liquid, 30% by weight of a kelp extract, and 20% by weight of a carrot fermentation liquid, and the shiitake mushroom fermentation liquid is obtained by adding 20 parts by weight of shiitake mushrooms and 5 parts by weight of Lactobacillus acidophilus to 100 parts by weight of purified water, fermenting at 45°C for 2 days, and then filtering, and the kelp extract is obtained by roasting kelp at 140°C for 40 minutes, adding 800 parts by weight of purified water to 100 parts by weight of the roasted kelp, heating at 100°C for 30 minutes, and then filtering, and the carrot fermentation liquid is obtained by mixing 5 parts by weight of yeast and 3 parts by weight of lactic acid bacteria to 100 parts by weight of carrots, and then fermenting at 25°C. It is obtained by filtering after fermentation for 24 hours.

The method for producing chicken breast chicken soup according to the present invention has the advantage of being able to consume the nutritional components of tender chicken, oyster mushrooms, and taro stems, and of having an excellent spicy taste.

In addition, the method for producing chicken breast chicken soup of the present invention has the advantage of having a refreshing but non-irritating taste.

Hereinafter, the present invention will be described in detail as follows.

First, a method for manufacturing chicken breast chicken soup according to the present invention is described.

The method for producing chicken breast chicken soup of the present invention is as follows:

Step 1: Processing Chicken Breast;

Step 2: Processing chicken meat;

Step 3: Processing oyster mushrooms;

Step 4: Processing the taro stem;

Step 5 of processing the onions; and

Step 6 of preparing chicken breast dakgaejang by mixing 61 to 65 wt% of purified water, 5 to 10 wt% of the above-treated chicken breast, 5 to 10 wt% of the above-treated chicken meat, 3 to 8 wt% of the above-treated oyster mushroom, 3 to 8 wt% of the above-treated taro stem, 1 to 5 wt% of the above-treated onion, 1 to 3 wt% of bean sprouts, 1 to 3 wt% of radish, 1 to 3 wt% of red pepper powder, 1 to 3 wt% of soybean oil, 1 to 3 wt% of soy sauce, 0.1 to 3 wt% of bone extract, 0.1 to 3 wt% of chicken bone extract, 1 to 3 wt% of garlic, 1 to 3 wt% of green onion, 1 to 3 wt% of pepper powder, and 1 to 3 wt% of ginger;

Includes.

Step 1 above is the step of processing chicken breast.

The above chicken breast cut is characterized by its high protein content of 24% and very low fat content, giving it a mild taste, but this makes it dry and has a unique gamey smell.

The present invention has the advantage of eliminating the dry taste and gamey smell by processing chicken breast.

In the above step 1, it is preferable to mix 100 parts by weight of chicken breast with 1 to 5 parts by weight of pomegranate juice, 1 to 5 parts by weight of tangerine juice, 1 to 5 parts by weight of seaweed extract, and 1 to 5 parts by weight of tapioca starch, and mature it at 10°C for 12 hours.

The above seaweed extract is obtained by adding 25 parts by weight of seaweed to 100 parts by weight of purified water, heating at 85°C for 1 hour, and then filtering.

Step 2 above is the step of processing chicken meat.

The above chicken meat refers to the meat from the thigh area of the chicken.

The above chicken meat is characterized by a soft texture and rich meatiness, making it great for use in a variety of dishes, but it has the disadvantage of being high in calories due to its high fat content.

The present invention has the advantage of reducing fat content by processing chicken meat.

In the above step 2, it is preferable to heat the chicken meat at a temperature of 50°C for 1 minute after microwave treatment at 2,400 MHz for 20 seconds.

Step 3 above is the step for processing oyster mushrooms.

The above oyster mushrooms are rich in dietary fiber, which provides a feeling of fullness and helps with intestinal health and constipation prevention, but they have the disadvantage of being difficult to digest.

The present invention has the advantage of making oyster mushrooms easily digestible by processing them.

In the above step 3, it is preferable to add 20 parts by weight of oyster mushrooms to 100 parts by weight of the immersion liquid, soak them at 25°C for 1 hour, and then dry them.

The above immersion liquid is obtained by adding 10 parts by weight of oyster mushroom powder, 5 parts by weight of Bacillus subtilis, and 5 parts by weight of Acetobacter aceti to 100 parts by weight of purified water, fermenting at 40°C for 24 hours, and filtering the fermented liquid.

Step 4 above is the step of processing the taro stem.

The above-mentioned taro stem has the advantage of being rich in potassium and helping to excrete sodium, but has the disadvantage of having a bitter taste.

The present invention has the advantage of removing the bitter taste by treating the taro stem.

In the above step 4, it is preferable to put the taro stem into a steamer, steam it for 10 minutes using a heated mixture at 100°C, dry it at 50°C for 1 hour, then first mature it at 10°C for 10 hours and second mature it at 5°C for 6 hours.

The above mixture contains 100 parts by weight of purified water, 20 parts by weight of maltodextrin, and 10 parts by weight of gelatin.

Step 5 above is the step of processing the onion.

Although the above onions have the advantage of helping to keep blood vessels healthy and lower blood pressure, they have the disadvantage of causing abdominal bloating.

The present invention has the advantage of solving abdominal bloating by treating onions.

In the above step 5, it is preferable to irradiate the onion with far infrared rays at 60℃ for 5 minutes.

In the above step 6, the bone extract is

To 100 parts by weight of purified water, add 20 parts by weight of beef bones, 10 parts by weight of beets, 5 parts by weight of perilla seeds, 5 parts by weight of oyster mushrooms, 3 parts by weight of bean sprouts, 2 parts by weight of shrimp, and 1 part by weight of pomegranate, heat at 120°C for 2 hours, and then filter to obtain the product.

The present invention has the advantage of being able to remove the gamey smell of bones by producing bone extract as described above.

In the above step 6, the chicken bone extract,

To 100 parts by weight of purified water, add 30 parts by weight of chicken bones, 3 parts by weight of soybeans, 2 parts by weight of chamomile, 2 parts by weight of wheat germ, 2 parts by weight of licorice, 1 part by weight of pine needles, and 1 part by weight of fenugreek seeds, heat at 110°C for 1 hour, and then filter to obtain the product.

The present invention has the advantage of being able to remove the taste and odor of chicken bones by producing a chicken bone extract as described above.

After step 6 above,

1 part by weight of a mild flavor enhancer may be additionally included in 100 parts by weight of the above chicken breast chicken soup.

The present invention has the advantage of being able to improve a refreshing but non-irritating taste by additionally including a mild taste enhancer.

The above mild flavor enhancer comprises 50% by weight of fermented shiitake mushroom extract, 30% by weight of kelp extract, and 20% by weight of fermented carrot extract.

The above shiitake mushroom fermentation solution is obtained by adding 20 parts by weight of shiitake mushrooms and 5 parts by weight of lactobacillus acidophilus to 100 parts by weight of purified water, fermenting at 45°C for 2 days, and then filtering.

The above kelp extract is obtained by roasting kelp at 140°C for 40 minutes, adding 800 parts by weight of purified water to 100 parts by weight of the roasted kelp, heating at 100°C for 30 minutes, and then filtering.

The above carrot fermentation liquid is obtained by mixing 100 parts by weight of carrots, 5 parts by weight of yeast, and 3 parts by weight of lactic acid bacteria, fermenting at 25°C for 24 hours, and then filtering.

The chicken breast dakgaejang manufactured by the method for manufacturing chicken breast dakgaejang according to the present invention can be consumed by consumers by heating it in a microwave for 3 to 5 minutes, or by pouring it into a pot or earthenware pot and heating it over a normal fire for 2 to 3 minutes.

The method for producing chicken breast chicken soup according to the present invention has the advantage of being able to consume the nutritional components of tender chicken, oyster mushrooms, and taro stems, and of having an excellent spicy taste.

In addition, the method for producing chicken breast chicken soup of the present invention has the advantage of having a refreshing but non-irritating taste.

Hereinafter, the configuration and effects of the present invention will be described in more detail through examples. These examples are intended solely to illustrate the present invention and are not intended to limit the scope of the present invention.

100 parts by weight of chicken breast, 5 parts by weight of pomegranate juice, 5 parts by weight of tangerine juice, 5 parts by weight of seaweed extract, and 5 parts by weight of tapioca starch were mixed and aged at 10°C for 12 hours. The seaweed extract was obtained by adding 25 parts by weight of seaweed to 100 parts by weight of purified water, heating at 85°C for 1 hour, and then filtering.

Chicken meat was microwaved at 2,400 MHz for 20 seconds and then heated at 50°C for 1 minute.

20 parts by weight of oyster mushrooms were added to 100 parts by weight of the immersion liquid, immersed for 1 hour at 25°C, and then dried. The immersion liquid was obtained by adding 10 parts by weight of oyster mushroom powder, 5 parts by weight of Bacillus subtilis, and 5 parts by weight of Acetobacter aceti to 100 parts by weight of purified water, fermenting for 24 hours at 40°C, and filtering the fermented liquid.

The taro stem was placed in a steamer and steamed for 10 minutes using a heated mixture at 100°C, dried at 50°C for 1 hour, first aged at 10°C for 10 hours, and second aged at 5°C for 6 hours. The mixture was obtained by mixing 100 parts by weight of purified water, 20 parts by weight of maltodextrin, and 10 parts by weight of gelatin.

Onions were irradiated with far infrared rays at 60℃ for 5 minutes.

63 wt% of purified water, 7 wt% of the above-treated chicken breast, 7 wt% of the above-treated chicken meat, 4 wt% of the above-treated oyster mushroom, 4 wt% of the above-treated taro stem, 2 wt% of the above-treated onion, 1 wt% of bean sprouts, 1 wt% of radish, 2 wt% of red pepper powder, 1 wt% of soybean oil, 1 wt% of soy sauce, 1 wt% of bone extract, 1 wt% of chicken bone extract, 1 wt% of garlic, 1 wt% of green onion, 1 wt% of pepper powder, and 2 wt% of ginger were mixed to prepare chicken breast dakgaejang.

The above bone extract was obtained by adding 20 parts by weight of beef bones, 10 parts by weight of beets, 5 parts by weight of perilla seeds, 5 parts by weight of oyster mushrooms, 3 parts by weight of bean sprouts, 2 parts by weight of shrimp, and 1 part by weight of pomegranate to 100 parts by weight of purified water, heating at 120°C for 2 hours, and then filtering.

The above chicken bone extract was obtained by adding 30 parts by weight of chicken bone, 3 parts by weight of soybean, 2 parts by weight of chamomile, 2 parts by weight of wheat germ, 2 parts by weight of licorice, 1 part by weight of pine needles, and 1 part by weight of fenugreek seeds to 100 parts by weight of purified water, heating at 110°C for 1 hour, and then filtering.

1 part by weight of a mild flavor enhancer was additionally mixed into 100 parts by weight of the chicken breast chicken soup prepared in Example 1.

The above mild flavor enhancer was prepared by mixing 50 wt% of fermented shiitake mushroom liquid, 30 wt% of kelp extract, and 20 wt% of fermented carrot liquid.

The above shiitake mushroom fermentation solution was obtained by adding 20 parts by weight of shiitake mushrooms and 5 parts by weight of lactobacillus acidophilus to 100 parts by weight of purified water, fermenting at 45°C for 2 days, and then filtering.

The above kelp extract was obtained by roasting kelp at 140°C for 40 minutes, adding 800 parts by weight of purified water to 100 parts by weight of the roasted kelp, heating at 100°C for 30 minutes, and then filtering.

The above carrot fermentation liquid was obtained by mixing 100 parts by weight of carrots, 5 parts by weight of yeast, and 3 parts by weight of lactic acid bacteria, fermenting at 25°C for 24 hours, and then filtering.

[Comparative Example 1]

In Example 1, chicken breast was used instead of the processed chicken breast, chicken meat was used instead of the processed chicken meat, oyster mushrooms were used instead of the processed oyster mushrooms, taro stems were used instead of the processed taro stems, onions were used instead of the processed onions, and the bone extract was prepared by adding 20 parts by weight of beef bones to 100 parts by weight of purified water, heating at 120°C for 2 hours, and filtering, and the chicken bone extract was prepared by adding 30 parts by weight of chicken bones to 100 parts by weight of purified water, heating at 110°C for 1 hour, and filtering, except that the remainder was prepared in the same manner.

[Experimental Example 1]

In order to investigate the preference of the chicken breast dakgaejang manufactured in Examples 1 and 2 and Comparative Example 1, a sensory evaluation was conducted as follows after heating for 5 minutes. A sensory test was conducted on the spicy taste, non-irritating taste, degree of removal of off-flavor and off-flavor, and overall preference by 30 sensory testers, and the results are shown in Table 1. The test method was a 5-point comparative scale, and scores were given as 5 points for very good, 4 points for good, 3 points for average, 2 points for dislike, and 1 point for very dislike, and the final response scores were added up to calculate the arithmetic mean.

division Example 1 Example 2 Comparative Example 2 spicy taste 4.6 4.6 3.5 Non-irritating taste 4.2 4.8 3.1 Extent of removal of odor and foreign matter 4.7 4.8 3.1 Overall symbol 4.5 4.8 3.2

According to Table 1, the chicken breast dakgaejang of Examples 1 and 2 showed a very high overall preference compared to the chicken breast dakgaejang of Comparative Example 1 in terms of spiciness, non-irritating taste, and degree of removal of off-flavor and off-flavor.

Claims (3)

Step 1: Processing Chicken Breast;
Step 2: Processing chicken meat;
Step 3: Processing oyster mushrooms;
Step 4: Processing the taro stem;
Step 5 of processing the onions; and
Step 6 of preparing chicken breast dakgaejang by mixing 61 to 65 wt% of purified water, 5 to 10 wt% of the above-treated chicken breast, 5 to 10 wt% of the above-treated chicken meat, 3 to 8 wt% of the above-treated oyster mushroom, 3 to 8 wt% of the above-treated taro stem, 1 to 5 wt% of the above-treated onion, 1 to 3 wt% of bean sprouts, 1 to 3 wt% of radish, 1 to 3 wt% of red pepper powder, 1 to 3 wt% of soybean oil, 1 to 3 wt% of soy sauce, 0.1 to 3 wt% of bone extract, 0.1 to 3 wt% of chicken bone extract, 1 to 3 wt% of garlic, 1 to 3 wt% of green onion, 1 to 3 wt% of pepper powder, and 1 to 3 wt% of ginger;
Including, but not limited to,
In the above step 1, 100 parts by weight of chicken breast is mixed with 1 to 5 parts by weight of pomegranate juice, 1 to 5 parts by weight of tangerine juice, 1 to 5 parts by weight of seaweed extract, and 1 to 5 parts by weight of tapioca starch, and matured at 10°C for 12 hours.
The above seaweed extract is obtained by adding 25 parts by weight of seaweed to 100 parts by weight of purified water, heating at 85°C for 1 hour, and then filtering.
Step 2 above is to microwave the chicken meat at 2,400 MHz for 20 seconds and then heat it at 50°C for 1 minute.
Step 3 above is to add 20 parts by weight of oyster mushrooms to 100 parts by weight of the immersion liquid, soak them at 25°C for 1 hour, and then dry them.
The above immersion liquid is obtained by adding 10 parts by weight of oyster mushroom powder, 5 parts by weight of Bacillus subtilis, and 5 parts by weight of Acetobacter aceti to 100 parts by weight of purified water, fermenting the resulting fermented liquid at 40°C for 24 hours, and filtering the resulting fermented liquid.
Step 4 above is to put the taro stem into a steamer and steam it for 10 minutes using a heated mixture at 100℃, dry it at 50℃ for 1 hour, then first mature it at 10℃ for 10 hours and second mature it at 5℃ for 6 hours.
The above mixture contains 100 parts by weight of purified water, 20 parts by weight of maltodextrin, and 10 parts by weight of gelatin.
Step 5 above is to irradiate the onion with far infrared rays at 60℃ for 5 minutes.
How to make chicken breast chicken soup.
In the first paragraph, in step 6,
The above bone extract is,
20 parts by weight of beef bones, 10 parts by weight of beets, 5 parts by weight of perilla seeds, 5 parts by weight of oyster mushrooms, 3 parts by weight of bean sprouts, 2 parts by weight of shrimp, and 1 part by weight of pomegranate are added to 100 parts by weight of purified water, heated at 120°C for 2 hours, and then filtered to obtain.
The above chicken bone extract,
30 parts by weight of chicken bones, 3 parts by weight of soybeans, 2 parts by weight of chamomile, 2 parts by weight of wheat germ, 2 parts by weight of licorice, 1 part by weight of pine needles, and 1 part by weight of fenugreek seeds are added to 100 parts by weight of purified water, heated at 110°C for 1 hour, and then filtered to obtain,
How to make chicken breast chicken soup.
In paragraph 1,
After step 6 above,
In addition, 1 part by weight of a mild flavor enhancer is added to 100 parts by weight of the above chicken breast chicken soup,
The above mild flavor enhancer comprises 50% by weight of fermented shiitake mushroom extract, 30% by weight of kelp extract, and 20% by weight of fermented carrot extract.
The above shiitake mushroom fermentation solution is obtained by adding 20 parts by weight of shiitake mushrooms and 5 parts by weight of lactobacillus acidophilus to 100 parts by weight of purified water, fermenting at 45°C for 2 days, and then filtering.
The above kelp extract is obtained by roasting kelp at 140°C for 40 minutes, adding 800 parts by weight of purified water to 100 parts by weight of the roasted kelp, heating at 100°C for 30 minutes, and then filtering.
The above carrot fermentation liquid is obtained by mixing 5 parts by weight of yeast and 3 parts by weight of lactic acid bacteria with 100 parts by weight of carrots, fermenting at 25°C for 24 hours, and then filtering.
How to make chicken breast chicken soup.