KR20010037759A - The chicken-cooking method for improving taste and nutrition by utilizing the white wine and the Chinese medical material, etc. - Google Patents

Abstract

PURPOSE: A method for cooking chicken using white wine and herb medicines is provided which eliminates peculiar smell to chicken, tenders its flesh and minimizes fat due to tannin of white wine. Therefore, it taste and nutrition are improved. CONSTITUTION: A method for cooking chicken using white wine and herb medicines comprises the following steps of: (a) boning chicken; (b) slicing meat and cutting it into a size of 3cmx3cm; (c) mixing them with white wine and keeping them for 1 hour and (d) roasting them on iron plate, grill or porphyry plate. Chicken stock is cooked by boiling chicken bones, chicken foot in water with adding chestnut, ginseng, kalopanax pictus, jujube, ginger, soy sauce, salt, garlic, shallot, mushroom and kelp.

Description

The chicken-cooking method for improving taste and nutrition by utilizing the white wine and the Chinese medical material, etc.}

The present invention relates to a series of special chicken cooking method further improves the taste and nutrition by using white wine and herbal medicine as a main ingredient. To explain in more detail, first of all, a good quality chicken is separated from the bones and flesh, and then the meat is cut into slices of 3cm to 5cm in size and eaten for 1 hour in white wine to remove the peculiar smell of chicken. The meat quality is lightened and delicious flavors are added. Roasted without seasoning, you can dip it in salty salt or roast it with various seasonings such as green onions and garlic. Put various ingredients such as glutinous rice, sesame seeds, and peanut powder into the broth made by boiling it thoroughly with water to make porridge, and don't leave the broth left behind, donkey, cheongung, baekchul, hwanggi, bokyeong, ginger, jujube, peony, The best taste and spirit of Korean chicken is made by mixing the various Chinese herbal medicines such as Sookjihwang, broiler, licorice and so on. It relates to a cooking method that can create.

Commonly used chicken cooking methods include fried chicken, chicken doritang, chicken baeksook, samgyetang, chicken ribs, and the like. All of these chicken recipes have limitations in taste and nutrition.

First, existing chicken dishes do not remove the unique smell of chicken to people who do not like the smell of chicken will feel rejected when eating and there is no way to erase the smell of chicken that continues after eating.

Second, existing chicken dishes tend to get tired easily when eaten to some extent and do not eat puffy breasts.

Third, existing chicken dishes are not able to create the maximum nutrition by simply throwing away bones, wing tips, and foot parts.

Therefore, the present inventors conducted numerous studies and experiments to improve the above-mentioned problems of the prior art, and after one hour or more after soaking native chicken meat with white wine and removing it, the unique smell of chicken is of course removed. Revealing the fact that it makes meat of all flesh irrespective of the part and the delicious scent penetrates the meat, the present inventors do not have any smell of chicken at the time of cooking or after eating the chicken and the meat is light and light. Regardless of whether you are tired or tired, you can enjoy the maximum amount of delicious foods. The bones, wing tips, and feet that can only be thrown away are decocted with various herbal medicines. Made with extract materials, you can extract and eat all the nutrients of native chicken The study of the recipe led to the completion of the present invention.

The present invention is characterized in that by using the white wine and herbal medicines such as to eat as much delicious as possible without getting tired of the local chicken and consuming all the nutrients of the local chicken with the medicinal herbs that go with the chicken to ingest as much as possible to the human body, so It relates to a method of cooking chicken, characterized in that to further enhance the taste and nutrition.

According to the present invention, the chicken used for cooking uses a high-quality local chicken, first washed cleanly, and then the bones and flesh are separated well, and the flesh is sliced into edible sizes of about 3cm to 5cm in width and white wine for at least 1 hour. Take it down.

Chicken that has been in the white wine for more than one hour removes the smell of chicken, irrespective of the chicken part, and the quality of meat becomes soft and the delicious flavor is soaked. This is a cooking method applied by applying the unique function of white wine to chicken cooking, and it is still not suggested for the purpose that it can be used for the purpose of removing the smell of chicken by using white wine, softening the meat, and instilling the flavoring flavor. There is no suggestion or suggestion of any recipe for ingesting all the nutrients in chicken bones, chicken wings, chicken feet, etc. together with various herbal medicines.

The white wine used in the present invention softens and softens the meat of the chicken regardless of the acidity of his or her own region, and the tannin component of the white wine removes the fat of the chicken and adjusts it to the best protein in harmony with the protein. In addition, the unique flavor of white wine not only eliminates the unique smell of chicken, but also a delicious smell penetrates the meat to change it into a more delicious chicken.

The white wine used in the present invention is 2 to 3 years old and should be stored in a shaded and humid place without direct sunlight and having a temperature of 12 to 16 ° C. and a humidity of 75 to 95%. In addition, it should be kept in a place where vibrations such as a refrigerator and a washing machine are not exposed to the surroundings.

This is because when the cork stops drying, the white wine may deteriorate through the air. And once you stop the white wine is good to use within a few days. This is because the altered white wine does not produce the intended cooking effect of the present invention.

Native chicken cooking method to enhance the taste and nutrition according to the present invention is as follows, first, clean fresh chicken in flowing water to separate the bones and flesh.

Flour the meat, cut it into edible sizes about 3m to 5cm, and put it in white wine for more than 1 hour. Sandbags are fat free, rich in protein, rich in vitamin B and iron, chewy and chewy. Sandbags can be stir-fried, stewed, grilled or raw.

The lean meat in white wine can be roasted with mushrooms without seasoning and dipped in salt, or can be roasted with mushrooms mixed with green onion, garlic, ginger, red pepper paste, red pepper powder, sugar, syrup, onion and pear juice. It can be eaten in sauce (mixed with soy sauce, chopped garlic, mustard, vinegar, chopped green pepper, green onion, sesame oil, etc.) or wrapped in lettuce, sesame leaf, cabbage, radish leaf, wheat flour, depending on the season.

The chicken cooked in this way has no chicken smell and is not tired and is delicious and light and can be enjoyed without any distinction. At this time, the grill plate to be used, such as iron plate, grill plate, ganban stone can be used.

Next, put the meat on the steamer and leave the remaining bones, chicken wings, and chicken feet with soy sauce, salt, garlic, ginger, green onions, mushrooms, cinnamon, ginseng, ginseng, chestnut, and jujube. Pour enough to make broth.

This broth is made with glutinous rice, sesame or black sesame, raw sesame broth, peanut powder, chestnut powder, green beans, pine nuts, and so on.

In addition, in the broth prepared above, put various herbs that harmonize well with native chicken such as Angelica, Cheonggung, Baekchul, Astragalus, Bokryeong, Ginger, Jujube, Peony, Sukjihwang, Broiler, Licorice and so on.

Nutritional factors and efficacy of native chicken dishes produced by the present invention are as follows.

First, fat is low and protein is high.

This is because the tannins in white wine eliminate fats, harmonize with proteins, and regulate high protein. Proteins stimulate brain activity and help produce tissue.

Second, low calories and high essential and unsaturated fatty acids.

Compared with other meats, calories are much lower and the acidity of white wine makes the meat softer and maximizes the maintenance of essential fatty acids and unsaturated fatty acids, which are essential nutrients for maintaining skin health, and prevents heart disease and arteriosclerosis. It exhibits a lowering effect. It also has anti-cancer effects and is great for treating colds.

Third, it is effective in skin care and prevention of osteoporosis.

Collagen components contained in chicken bones and the tip of chicken wings are hardly considered in existing chicken dishes, although they have excellent effects on skin care and prevention of osteoporosis.

In the recipe according to the present invention to boil with various herbal medicines to extract and ingest all the ingredients useful for the human body such as collagen.

Hereinafter, the present invention will be described by Examples, but the technical scope of the present invention is not limited thereto.

Example.

After washing 3kg of fresh native chicken cleanly, separate bone and flesh, scoop up fleshy meat and cut it into edible size of 3cm ~ 5cm in width and mix it with 100ml of white wine and put it for more than 1 hour. Sandbags are stir-fried with various vegetables.

Roast lean meat in white wine with mushrooms on iron plate or ganban stone plate without seasoning and dip it in flavored salt or mix it with meat, syrup, onion, pear juice, and green onion, garlic, ginger, red pepper paste, red pepper powder, sugar, syrup, onion, and pear juice. Toast and eat with mushrooms.

The soy sauce, chopped garlic, mustard, vinegar, chopped green pepper, green onion, sesame oil, etc. can be dipped in a little sauce mixed with lettuce, sesame leaves, cabbage, radish leaves, wheat buckwheat can be eaten.

Using a steamer, mix 3 stems of oak, 2 ginsengs, ginseng, chestnut, jujube, soy sauce, salt, garlic, ginger, green onion, mushrooms, and a little bit of kelp in the chicken bone, chicken feet, and tip of the chicken wings. Make broth

Glutinous rice, sesame or black sesame, raw sesame soup, peanut powder, chestnut powder, green beans, pine nuts, etc.

In the broth left above, Angelica, Cheongung, Baekchul, Astragalus, Bokryeong, Ginger, Jujube, Peony, Sukjihwang, Broiler, Licorice, etc. mix well with Chinese herbs to make a concentrated extract material.

Cooking native chicken according to the present invention can maximize the taste and nutrition of native chicken cuisine. With white wine, the smell is removed and the smell is soaked, so even people who don't like chicken can enjoy it without any objection and change it into delicious meat regardless of the part of the chicken. The white wine's tannins remove fat and regulate protein as high protein.

In addition, it is possible to completely extract the nutrients useful for the human body, such as collagen contained in chicken bones, chicken wings, chicken feet, etc. together with herbal medicines.

Using the recipe according to the present invention, it is possible to invigorate the poultry industry and the food industry as well as contribute greatly to the public health.

Claims (4)

Separate the bones and flesh of the local chicken, scoop up the flesh and cut it into edible sizes about 3cm ~ 5cm, mix it with white wine and soak it for at least 1 hour, then grill it with seasonings such as iron plate, grill, and ganban stone slabs. Way. Using a steamer, add a little stems, ginseng, ginseng, ginseng, chestnuts, jujube, soy sauce, salt, garlic, ginger, green onions, mushrooms, and kelp to chicken bones, chicken wings, and chicken feet. How to make. How to make enough porridge by adding a little bit of glutinous rice, sesame or black sesame, raw sesame broth, peanut powder, chestnut powder, green beans, pine nuts and so on in the broth made in claim 2 for about 30 minutes. Method of making a concentrated extract by mixing the broth made in claim 2 mixed with Chinese herbs such as Angelica, Cheonggung, Baekchul, Astragalus, Bokryeong, Ginger, Jujube, Peony, Sukjihwang, Broiler, Licorice.