KR102893623B1 - Production method of steaming chicken - Google Patents

Abstract

The present invention relates to a method for producing steamed chicken, and more particularly, to a method for producing steamed chicken, comprising: 1) a step of preparing a natural source for salting raw chicken, including green tea, soju, green onions, onions, garlic, ginger, pepper, and Egyptian rock salt; 2) a step of salting raw chicken with the natural source for salting after removing the feathers and internal organs of the chicken; 3) a step of steaming and drying medicinal herbs including angelica, Korean damcho, aesculus, and poria cocos, and then boiling them with soy sauce and brown sugar to produce a special soy sauce sauce; 4) a step of adding the special soy sauce sauce to the salted raw chicken of step 2, adding Cheongyang pepper, boiling, cooking, and then cooling to room temperature to produce a preliminary steamed chicken; and 5) a step of adding vegetables to the preliminary steamed chicken before serving, boiling them on the spot, and producing a final steamed chicken. The present invention improves the taste of the chicken itself by soaking the chicken, which is the main ingredient of steamed chicken, in a brine solution and aging it, and at the same time, by including a group of herbs that are beneficial to the human body and have a unique flavor in the soy sauce seasoning sauce, so that it can maintain or increase the health of the eater while also improving the taste of the steamed chicken.

Description

Production method of steaming chicken

The present invention relates to a method for producing steamed chicken, and more particularly, to a novel method for producing steamed chicken in which chicken, the main ingredient of steamed chicken, is immersed in a brine solution and aged to enhance the palatability of the chicken itself while removing the unique fishy smell of chicken.

Chicken contains more protein than beef, with 20.7 g per 100 g, 4.8 g of fat, and 126 kcal of calories, and is particularly rich in vitamin B2.

The food industry is recognizing the limitations of the existing market and is strengthening product development in the area of functional foods. Furthermore, with rising incomes and growing interest in health, consumers are also increasingly consuming functional foods. As the needs of food companies and consumers are aligned, the functional food market continues to grow.

However, along with this growing interest, many problems have emerged, the biggest of which is the fact that functional foods are being produced without any verification of efficacy or detailed scientific evidence. Furthermore, changes in the dietary environment due to economic growth and Westernization of diets are known to be a major cause of coronary artery disease, degenerative brain diseases, hypertension, diabetes, and cancer, and various dietary therapies are recommended to prevent these diseases. Therefore, there is a strong demand for research on the health-enhancing effects of functional ingredients derived from traditional Korean foods. However, scientific research on the mechanisms underlying functional food ingredients derived from traditional Korean foods remains limited in Korea.

Chicken is not only delicious to eat, but is also known to be nutritionally beneficial. Chicken contains unsaturated fatty acids and linoleic acid, which help prevent cancer and other ailments like arteriosclerosis and heart disease. Its high protein content and ease of digestion compared to other meats make it a nutritious food for pregnant women. Furthermore, its collagen content is beneficial for young women's skin, and its rich protein content supports brain development, cell tissue formation, and the prevention of various diseases. Furthermore, its fine and soft fibers are beneficial for children, the elderly, and the sick. Its muscle fibers are low in fat, making it ideal for dieters and easy to digest.

Chicken, with its mild flavor, high nutritional value, and ease of mass production, has become a beloved favorite among people across the East and the West. Recently, countless recipes using chicken and duck have been developed and introduced, tailored to each country's climate and customs. Samgyetang, a long-simmered dish made with glutinous rice, garlic, jujubes, and ginseng, is a beloved summer tonic. Furthermore, chicken is widely used in other dishes, including fried chicken and seasoned whole chicken. The demand for more diverse and innovative flavors is growing, and research is ongoing to develop these flavors.

Dishes using chicken include fried chicken, which is usually coated in batter and deep-fried in oil; fried chicken coated in various seasonings; and steamed chicken, which is boiled chicken mixed with various vegetables and seasonings. Because steamed chicken uses chicken as its main ingredient, even if it's not fried, it's still high in fat and protein, making it a high-calorie food.

Recently, as modern people's eating habits have become westernized and they prefer healthy, well-being foods, there has been a tendency for the prejudice that high-calorie foods are harmful to health to become entrenched. In addition, nutritionally, there is a high risk of nutritional imbalance if you eat too much protein and fat.

Therefore, there is an urgent need to develop a cooking technique for steamed chicken that is nutritionally balanced and beneficial to health.

In this regard, when cooking chicken, various spices are added to remove the unique chicken smell, but there is a need to develop a steamed chicken that can remove the unique chicken smell while ensuring safety and efficiently providing sensory and functional properties.

In relation to this, a sauce mixed with various seasonings is generally used for meat or fish to remove their unique smell and to tenderize the meat. A representative example of a conventional seasoning for meat dishes is a comprehensive seasoning sauce in Korean Patent Publication No. 1993-0017504, which is a seasoning sauce mainly composed of garlic, onion, green onion, and ginger, and a seasoning sauce for chicken in Korean Patent Publication No. 1996-0016753, which discloses a technique for adding a little angelica root and licorice to garlic, onion, and green onion.

However, these techniques primarily use ingredients like garlic, onions, and green onions to eliminate the distinctive chicken odor. Furthermore, in the case of Jjimdak, which is made by simmering boiled chicken with various vegetables and seasonings, the seasoning sauce must penetrate deeply into the chicken to produce a more delicious Jjimdak. However, conventional seasonings have the disadvantage of not penetrating well or deeply into the chicken.

Accordingly, the inventors of the present invention completed the present invention by first salting raw chicken with a natural source for salting raw chicken, and then using two sauces using a special soy sauce containing various herbal medicines on the salted chicken, thereby producing steamed chicken with improved texture of chicken, removal of peculiar fishy smell, and enhanced functionality of various herbal medicines.

The purpose of the present invention is to provide a new method for manufacturing steamed chicken, which improves the palatability of the chicken itself by soaking the chicken, which is the main ingredient of steamed chicken, in a brine solution and then using a different soy sauce, while being beneficial to the human body and eliminating the unique fishy smell of chicken, and enhancing the functionality of various herbal medicines.

In order to achieve the above object, the present invention provides a method for producing steamed chicken, comprising: 1) a step of preparing a natural sauce for salting raw chicken, including green tea, soju, green onions, onions, garlic, ginger, pepper, and Egyptian rock salt; 2) a step of salting raw chicken with the natural sauce for salting after removing the feathers and internal organs of the chicken; 3) a step of steaming and drying medicinal herbs including angelica, Korean damcho, axilla, and poria cocos, and then boiling them with soy sauce and brown sugar to produce a special soy sauce; 4) a step of adding the special soy sauce to the salted raw chicken of the step 2, adding Cheongyang pepper, boiling, cooking, and cooling to room temperature to produce a preliminary steamed chicken; and 5) a step of adding vegetables to the preliminary steamed chicken before serving, boiling them on the spot, and producing a final steamed chicken.

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Hereinafter, the present invention will be described in detail.

In the method for manufacturing steamed chicken of the present invention, it is preferable that the natural source for salting raw chicken is, based on 3000 parts by weight of water, 100 to 150 parts by weight of Egyptian rock salt, 1 to 3 parts by weight of green tea powder, 50 to 100 parts by weight of soju, 10 to 30 parts by weight of green onion, 0 to 30 parts by weight of onion, 0.5 to 1 part by weight of garlic powder, 0.5 to 1 part by weight of ginger powder, and 0.5 to 1 part by weight of pepper, and the natural source for salting raw chicken is, based on 100 parts by weight, preferably further comprises 0.5 to 1.5 parts by weight each of bokbunja, omija, tamarind, and schisandra chinensis extracts, 0.5 to 1.5 parts by weight of a natural preservative including at least one of lactic acid, citric acid, and vitamin C, and 3 to 5 parts by weight of a lactic acid bacteria strain of the genus Lactobacillus.

In addition, in the method for manufacturing steamed chicken of the present invention, it is preferable that the lactic acid bacteria strain of the genus Lactobacillus is Lactobacillus oryzae, and the special soy sauce is preferably comprised of 25 to 100 parts by weight of brown sugar and 5 to 10 parts by weight of each of the dried medicinal herbs of angelica, Korean damcho, axilla, and poria cocos, based on 100 parts by weight of soy sauce.

The chicken, which is the main ingredient of the steamed chicken used in the present invention, is soaked in a brine solution and aged to improve the taste of the chicken itself, while a group of herbs that are beneficial to the human body and have a unique fragrance are included in the soy sauce seasoning sauce, so that the taste of the steamed chicken can be improved while maintaining or increasing the health of the eater.

The manufacturing process of the instant steamed chicken of the present invention will be described in more detail step by step.

Step 1: Preparation of natural sauce for salting

Prepare a natural brine sauce for raw chicken using green tea, soju, green onions, onions, garlic, ginger, pepper, and Egyptian rock salt. It is recommended that this natural brine sauce be prepared the day before the second step of brine-ing the raw chicken.

Specifically, it is composed of 100 to 150 parts by weight of Egyptian rock salt, 1 to 3 parts by weight of green tea powder, 50 to 100 parts by weight of soju, 10 to 30 parts by weight of green onion, 0 to 30 parts by weight of onion, 0.5 to 1 part by weight of garlic powder, 0.5 to 1 part by weight of ginger powder, and 0.5 to 1 part by weight of pepper, based on 3,000 parts by weight of water.

The above-mentioned salting sauce is intended to enhance the flavor of chicken by soaking the chicken, the main ingredient of steamed chicken, in seasoning. Among the salting sauces, the sea salt and sugar are intended to provide seasoning to the chicken, further enhancing the flavor of the chicken itself. The salt content is intended to be approximately 2-4%.

The soju mentioned above breaks down the fat and protein in the chicken during the aging process, tenderizing the meat while also producing a large amount of lactic acid, enhancing its aroma and flavor. Garlic powder and ginger powder are added to the marinade to eliminate the chicken's characteristic off-flavor.

The above natural source for salting may contain additional ingredients to ensure the food quality characteristics of the steamed chicken, such as color, flavor, physical properties, and palatability, and to facilitate digestion by the elderly and to enable it to be used as a nutritious food for patients or those with adult diseases.

For example, based on 100 parts by weight of the above natural source for salting, extracts of Bokbunja, Schisandra chinensis, Echinococcus pratense, and Acanthopanax may each be included in an amount of 0.5 to 1.5 parts by weight, a natural preservative including at least one of lactic acid, citric acid, and vitamin C may be included in an amount of 0.5 to 1.5 parts by weight, and a lactic acid bacteria strain of the genus Lactobacillus may be included in an amount of 3 to 5 parts by weight. At this time, the lactic acid bacteria strain of the genus Lactobacillus is preferably Lactobacillus oryzae, but is not necessarily limited thereto.

The above extracts of Bokbunja, Schisandra chinensis, Echinococcus japonica, and Acanthopanax not only help maintain the health of modern people, but are also excellent at removing the characteristic chicken odor and enhancing the flavor. Specifically, among the above medicinal herbs, Bokbunja is effective in improving sexual function and nocturnal enuresis, and is rich in saponins that promote cholesterol metabolism, helping prevent and improve stroke. Schisandra chinensis stimulates protein synthesis in liver cells, thus enhancing stamina. It is also rich in the antioxidant lignan, which helps prevent asthma and maintain health.

Kalopanax oictus contains saponins, essential oils, and coumarins in all parts of the plant, with flavonoids being prominent in the flowers and weaker in the stems and leaves. Additionally, the roots and stems contain gum, and the fruit pulp contains anthocyanins. The saponin (triterpene glycoside) content is 3.3% in the roots, 2.4% in the stem bark, 1.87% in the leaves, 1.88% in fallen leaves, and 0.76% in the woody part. Because of the saponin content of Kalopanax oictus, it has been used as an expectorant, and recently, various pharmacological effects such as anti-inflammatory effects, tonic effects, and blood sugar reduction have been discovered.

The bark and roots of the yam tree have been commonly used medicinally in the private sector, or in the production of boiled meat and alcohol. This is because the yam tree is known to be non-toxic and effective in treating neuralgia, chronic hepatitis, lumbago, and edema. Since ancient times, it has been known in the private sector that boiling the yam tree in water and brewing sweet liquor or alcohol with it is effective in treating neuralgia and lumbago, and also in bruises, sprains, and rheumatism.

Also, Acanthopanax (五加皮) is used as a medicinal herb in oriental medicine for its roots and bark, strengthening muscles and bones, and effective for paralysis of the limbs, weakness of the lower extremities, fractures, bruises, and swelling. It is a species endemic to Korea and is distributed in the central region and south. It is a deciduous broadleaf shrub belonging to the Acanthopanax family, the same family as ginseng and kelp. If we consider ginseng, wild ginseng, and Acanthopanax in the Acanthopanax family, ginseng and wild ginseng are shade-loving plants, while Acanthopanax is a sun-loving plant.

The classical herbal medicine called Ogapi mentioned above contains isofraxidin, sesamin, friendelin, olysaccharides and eleutherosides A, B, C, D in the root and bark, and eleutherosides I, K, L, M and iwujianosides A, B, C, D in the leaves, and as general ingredients, it is rich in vitamins and minerals in the leaves and roots, so it is excellent in preventing and treating modern diseases.

Extracts of Bokbunja, Schisandra chinensis, Echinococcus japonica, and Acanthopanax can be included in amounts of 0.5 to 1.5 parts by weight, respectively, based on 100 parts by weight of the above-mentioned natural source for salting. If the above-mentioned medicinal herbs are included in amounts of less than 0.5 parts by weight, the actual efficacy of the medicinal herbs is hardly observed, and if they are included in amounts of 1.5 parts by weight or more, the palatability of the steamed chicken is reduced, and there is hardly any increase in the additional efficacy of the medicinal herbs.

Extracts of Bokbunja, Schisandra chinensis, Echinopsis japonica, and Acanthopanax can be obtained through a conventional extraction process. Extraction can be performed using water, alcohol, or a mixture thereof, and an organic solvent, and the alcohol can be a C1 to C2 lower alcohol, ethanol, or methanol. Extraction methods include shaking extraction, Soxhlet extraction, and reflux extraction, but are not limited thereto. It is preferable to extract by adding the extraction solvent 1 to 20 times the amount of Bokbunja, Schisandra chinensis, Echinopsis japonica, and Acanthopanax, and it is more preferable to extract by adding 5 to 10 times the amount. The extraction temperature is preferably 90 to 100°C, but is not limited thereto. Most preferably, extraction is performed in hot water at 100°C for 2 hours or more.

The extracts of the above-mentioned Bokbunja, Schisandra chinensis, Echinococcus japonica, and Acanthopanax are powdered before extraction or ground through a grinder after extraction to produce a powder that passes through a 20 mesh sieve.

Step 2: Brining the raw chicken

After removing the feathers and entrails, marinate the raw chicken with the above-mentioned natural marinade sauce. Specifically, marinate a size 8 raw chicken (approximately 750g) in 1,300ml of water and 260ml of the above-mentioned natural marinade sauce for at least 12 hours, allowing the natural marinade to permeate the chicken.

However, when salting with the above natural sources, the amount and salinity must take into account the condition of the raw chicken, and the amount of moisture contained in vegetables varies depending on the season, and there are also differences in salinity felt by consumers depending on the season, so the salinity can be adjusted appropriately.

Meanwhile, the above-mentioned brining involves forming pores on the surface of the chicken, then immersing it in a container containing a brining sauce and brining it at a temperature of 20 to 25°C for 1 to 5 hours. This allows the brining sauce to sufficiently penetrate the interior of the raw chicken, thereby enhancing the overall flavor of the chicken while primarily eliminating the chicken's unique smell. In addition, by immersing the chicken in the brining sauce for 1 to 5 hours, the meat quality of the chicken is improved.

In addition, when the chicken is cooked with the special soy sauce in the preliminary steamed chicken manufacturing process described later, the soy sauce penetrates the chicken more easily due to the soaking hole formed in the salting step, and the soy sauce penetrated into the chicken along with the salting sauce has the effect of further improving the flavor and taste of the steamed chicken.

Step 3: Making Special Soy Sauce

Herbal medicines, including Angelica gigas, are steamed and dried, then boiled with soy sauce and brown sugar. The soy sauce and brown sugar can be mixed in a weight ratio of approximately 2:1.

Specifically, it uses a group of herbs that are beneficial to the human body and have a unique fragrance to sterilize and preserve the chicken, and by providing a deep flavor with unrefined sugar, it removes the unique fishy smell of chicken while providing a deep flavor, which further enhances the taste of the steamed chicken.

Specifically, the above medicinal herbs may be added in amounts of 5 to 10 parts by weight each of dried herbs of Angelica gigas, Korean damso, Atractylodes japonica, and Poria cocos based on 100 parts by weight of the above soy sauce. The above ingredients have the advantages of eliminating the characteristic chicken odor without the use of chemical curing agents, providing excellent flavor and texture, and improving storage stability. In addition, they have the advantage of shortening the cooking time of steamed chicken and preventing the chicken's juices from escaping without using oil, thereby preventing a decline in texture.

The above-mentioned medicinal herbs, such as angelica, ginseng, atractylodes, and poria, can not only help maintain the health of modern people, but are also excellent in removing the unique smell of chicken and improving the flavor.

Angelica gigas is mainly used for anemia, gynecological diseases, and postpartum recovery in pregnant women, and is also known to be effective for severe coughs and boils. Caragana sinica has been used as a treatment for neuralgia, weak bones, arthritis, fractures, and neuralgia, and is rich in anti-inflammatory ingredients. Aster japonica is a perennial pond plant belonging to the Asteraceae family, and is used as a herbal medicine. It has the effect of improving uremia and is used to treat hypertension, allergies, hypercholesterolemia, fatty liver, and hyperlipidemia. Poria cocos contains β-pachyman, triterpenoid, pachymic acid, tumulosic acid, 3 β-hydroxylanosta-7,9(11), 24-triene-2-acid, chitin, It contains sterol, lecithin, adenine, histidine, choline, lipase, and proteinase.

In addition, a pretreatment process to alleviate the bitter taste of the medicinal herbs such as Angelica gigas, Angelica chinensis, Atractylodes japonica, and Poria cocos may be added before manufacturing the special soy sauce.

If the bitterness of medicinal herbs such as Angelica gigas remains during the preparation of Jjimdak, it can reduce consumer preference. Therefore, to alleviate the bitterness of medicinal herbs, it is recommended to soak the thoroughly washed medicinal herbs in anchovy extract broth or broth containing anchovy residue for about an hour. Through this process, the bitterness-causing components of the medicinal herbs, namely polyphenols such as catechins, are absorbed in large quantities into the anchovy broth or residue, thereby alleviating or eliminating the bitterness of the medicinal herbs.

Step 4: Preparing the Steamed Chicken

Place the marinated raw chicken, special soy sauce, and green chili peppers in a pot and cook over low heat for 9 minutes, then cool to room temperature for a while to allow the special soy sauce to absorb the flavor.

Step 5 : Jjimdak manufacturing

It is prepared by putting the reserved steamed chicken and vegetables in a pot and boiling them on the spot.

Hereinafter, preferred embodiments of the present invention will be presented in greater detail and described in detail. However, the following embodiments are provided to enable those of ordinary skill in the art to fully understand the present invention. They may be modified in various ways, and the present invention is not limited to the above-described embodiments.

<Example 1> Preparation of steamed chicken 1

A natural sauce for salting raw chicken was prepared with 3000 parts by weight of water, 125 parts by weight of Egyptian rock salt, 2 parts by weight of green tea powder, 75 parts by weight of soju, 200 parts by weight of green onion, 15 parts by weight of onion, 0.8 parts by weight of garlic powder, 0.8 parts by weight of ginger powder, and 0.8 parts by weight of pepper. 1300 ml of water and 260 ml of the above natural sauce were added to a size 8 raw chicken (approximately 750 g) with the feathers and internal organs removed, and salted for more than 12 hours to allow the natural sauce to permeate the raw chicken.

After steaming and drying 8 parts by weight each of the dried medicinal herbs of Angelica gigas, Korean damso, Atractylodes japonica, and Poria cocos, a special soy sauce was prepared by boiling 100 parts by weight of soy sauce and 50 parts by weight of brown sugar together. 20 parts by weight of the special soy sauce and 1 part by weight of Cheongyang pepper were added to 100 parts by weight of salted raw chicken, boiled over low heat for 9 minutes, and then cooled to room temperature to prepare a preliminary steamed chicken. The preliminary steamed chicken was put into a pot and boiled with vegetables on the spot to prepare a steamed chicken.

<Example 2> Preparation of steamed chicken 2

Jjamdak was prepared in the same manner as in Example 1, except that 1 part by weight each of bokbunja, omija, tamarind, and schisandra chinensis extracts, 1 part by weight of lactic acid as a natural preservative, and 4 parts by weight of Lactobacillus oryzae were additionally added to 100 parts by weight of the natural source for salting raw chicken prepared in Example 1.

<Example 3> Preparation of steamed chicken 3

Jjamdak was prepared in the same manner as in Example 1, except that 1 part by weight each of bokbunja, omija, tamarind, and schisandra chinensis extracts, 1 part by weight of citric acid as a natural preservative, and 4 parts by weight of Lactobacillus oryzae were additionally added to 100 parts by weight of the natural source for salting raw chicken prepared in Example 1.

<Example 4> Preparation of steamed chicken 4

Jjamdak was prepared in the same manner as in Example 1, except that 1 part by weight each of bokbunja, omija, tamarind, and schisandra chinensis extracts, 1 part by weight of vitamin C as a natural preservative, and 4 parts by weight of Lactobacillus oryzae were additionally added to 100 parts by weight of the natural source for salting raw chicken prepared in Example 1.

<Example 5> Preparation of steamed chicken 5

Before manufacturing the special soy sauce sauce prepared in Example 1, the dried medicinal herbs of Angelica gigas, Angelica chinensis, Atractylodes lanceolata, and Poria cocos were pretreated. Specifically, the pretreatment process involved soaking the dried medicinal herbs of Angelica gigas, Angelica chinensis, Atractylodes lanceolata, and Poria cocos in 1000 parts by weight of anchovy extract broth for about 1 hour, then taking them out and proceeding with the subsequent manufacturing process of the special soy sauce sauce. The anchovy extract broth absorbs polyphenol components well, so it can alleviate the bitter taste of medicinal herbs such as Angelica gigas. The subsequent process is the same as Example 1.

<Comparative Example 1>

We purchased soy sauce braised chicken available on the market and conducted a tasting and sensory test.

<Example> Sensory evaluation of steamed chicken

The steamed chicken of Examples 1 to 5 and the steamed chicken of Comparative Example 1 were evaluated by 50 trained sensory testers for taste, aroma, texture and overall preference of the dried noodles, and the scores were given using a 5-point scale (1 point: very bad, 2 points: bad, 3 points: average, 4 points: good, 5 points: very good). The results are shown in Table 1 below.

taste acerbity incense flesh Overall symbol Example 1 4.5 4.1 4.4 4.4 4.3 Example 2 4.7 4.2 4.7 4.8 4.6 Example 3 4.8 4.2 4.7 4.7 4.6 Example 4 4.9 4.2 4.7 4.6 4.6 Example 5 4.5 4.9 4.4 4.4 4.6 Comparative Example 1 4.1 4.8 3.6 3.6 4.1

As shown in the sensory test results in Table 1 above, it can be confirmed that the steamed chicken manufactured by the examples of the present invention was evaluated as superior in taste, aroma, meat quality, and preference compared to the comparative examples of general steamed chicken. However, although some testers said that Examples 1 to 4 still had a bitter taste, it was confirmed that the bitter taste of the medicinal herbs such as Angelica gigas was significantly alleviated and the texture was improved as a result of pre-treating the anchovy broth of Example 5 with medicinal herbs.

Accordingly, the method for manufacturing steamed chicken according to the present invention, which is performed through the above-described process, can remove the unique fishy smell of chicken, and in particular, it can manufacture and supply steamed chicken that can add taste and flavor while preserving the texture of chicken, as well as increase preference, and it can provide steamed chicken with a completely different fishy smell by replacing the existing mainstream steamed chicken, and it can provide the advantage of satisfying the expectations and needs of consumers due to the creation of a new taste.

Although the present invention has been described in detail with reference to preferred embodiments, the present invention is not limited to the above embodiments, and various modifications are possible by those skilled in the art within the scope of the technical idea of the present invention.

Claims (5)

1) Preparation of natural sauce for curing raw chicken containing green tea, soju, green onion, onion, garlic, ginger, pepper and Egyptian rock salt;
2) A step of salting raw chicken with the above natural salting source after removing the feathers and internal organs of the chicken;
3) A step of making a special soy sauce by steaming and drying medicinal herbs including angelica, dandelion, atractylodes, and poria cocos, and then boiling them with soy sauce and brown sugar;
4) A step of adding the special soy sauce to the salted raw chicken of step 2 above, adding green chili peppers, boiling and cooking, and then cooling to room temperature to prepare a preliminary steamed chicken; and
5) A method for producing steamed chicken, including a step of adding vegetables to the preliminary steamed chicken before eating and boiling it on the spot to produce the final steamed chicken.
A method for producing steamed chicken, characterized in that in claim 1, the natural source for salting raw chicken is, based on 3,000 parts by weight of water, 100 to 150 parts by weight of Egyptian rock salt, 1 to 3 parts by weight of green tea powder, 50 to 100 parts by weight of soju, 10 to 30 parts by weight of green onion, 0 to 30 parts by weight of onion, 0.5 to 1 part by weight of garlic powder, 0.5 to 1 part by weight of ginger powder, and 0.5 to 1 part by weight of pepper.
A method for producing steamed chicken, characterized in that in claim 1, the natural source for brine of raw chicken further comprises 0.5 to 1.5 parts by weight of extracts of Bokbunja, Schisandra chinensis, Echinococcus japonica, and Acanthopanax, 0.5 to 1.5 parts by weight of a natural preservative including at least one of lactic acid, citric acid, and vitamin C, and 3 to 5 parts by weight of a lactic acid bacteria strain of the genus Lactobacillus, based on 100 parts by weight.
A method for producing steamed chicken, characterized in that in claim 3, the lactic acid bacteria strain of the genus Lactobacillus is Lactobacillus oryzae.
A method for producing steamed chicken, characterized in that in claim 1, the special soy sauce contains 25 to 100 parts by weight of brown sugar and 5 to 10 parts by weight of each of the dried medicinal herbs of angelica, dandelion, atractys, and poria cocos, based on 100 parts by weight of soy sauce.