KR20010106569A - A manufacturing process of a chicken-duck galbi - Google Patents

A manufacturing process of a chicken-duck galbi Download PDF

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KR20010106569A
KR20010106569A KR1020000027374A KR20000027374A KR20010106569A KR 20010106569 A KR20010106569 A KR 20010106569A KR 1020000027374 A KR1020000027374 A KR 1020000027374A KR 20000027374 A KR20000027374 A KR 20000027374A KR 20010106569 A KR20010106569 A KR 20010106569A
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chicken
tteokgalbi
glutinous rice
sauce
variety
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KR1020000027374A
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Korean (ko)
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KR100442169B1 (en
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윤재웅
강성학
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윤재웅
강성학
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts

Abstract

본 발명은 닭 떡갈비 제조방법에 관한 것으로, 닭고기를 이용한 떡갈비를 제조하되, 상기 떡갈비는 뼈를 발라낸 닭고기를 물기가 제거된 상태로 갈아 놓고, 상기 닭고기에 배합되는 찹쌀을 손질하여 갈아 놓는 기본 재료 준비단계와, 상기 닭고기와 찹쌀에 섞여져 맛을 낼 수 있도록 양념의 총중량에 대해 간장 36%, 물 26%, 정종 4%, 미향 2%, 설탕 20%, 미원 2%, 후추 4%, 생강 2% 및, 마늘 4%를 고르게 혼합한 후 대략 2 시간 정도 끓여주도록 된 소스 제조단계 및, 상기와 같이 제조된 소스와 닭고기 및 찹쌀을 1: 90: 9의 비율로 적절하게 섞은 후 일정 크기로 구어내게 되는 떡갈비 제조단계를 거치면서 제조되는 것으로, 값싼 닭고기를 이용하여 맛있고 영양 많은 떡갈비를 제조함으로써 소비자에게 부담을 주지 않으면서 맛있는 음식을 공급할 수 있고, 또한 닭고기의 여러 부위를 이용하여 다양한 떡갈비를 제조함으로써 소비자의 다양한 기호를 만족시킬 수 있으며, 우리의 입맛에 맞는 소스의 제조로 인해 소비자에게 보다 향상된 맛을 제공할 수 있는 것이다.The present invention relates to a method for manufacturing chicken tteokgalbi, while preparing a tteokgalbi using chicken, wherein the tteokgalbi is grounded by removing the boned chicken in a state where water is removed, and trimming the glutinous rice blended into the chicken Preparatory stage, soy sauce 36%, water 26%, jongjong 4%, unflavored 2%, sugar 20%, miwon 2%, pepper 4%, ginger to mix with the chicken and glutinous rice to taste 2% and 4% garlic, and evenly mixed for about 2 hours after the sauce preparation step, and the sauce prepared as described above and chicken and glutinous rice in a ratio of 1: 90: 9 after appropriately mixed to a certain size It is manufactured during the step of making the tteokgalbi, which can be baked, and it is possible to supply delicious food without burdening consumers by producing delicious and nutritious tteokgalbi using cheap chicken. By making a variety of Tteokgalbi by using a variety of parts to satisfy a variety of consumers' preferences, the production of sauces that suit our taste can provide a better taste to consumers.

Description

닭 떡갈비 제조방법{A manufacturing process of a chicken-duck galbi}A manufacturing process of a chicken-duck galbi

본 발명은 음식의 한 종류인 떡갈비에 관한 것으로, 특히 떡갈비에 사용되는 고기를 닭고기를 이용함으로써 떡갈비 제조시의 비용을 낮추어줌과 더불어 보다 향상된 음식맛을 낼 수 있도록 된 닭 떡갈비 제조방법에 관한 것이다.The present invention relates to a tteokgalbi which is a kind of food, and more particularly to a chicken tteokgalbi manufacturing method that can lower the cost of manufacturing the tteokgalbi by using chicken meat used for the tteokgalbi and to improve the taste of the food .

일반적으로 고기를 이용한 음식은 동서양을 막론하고 무수히 많은 종류가 소개되고 있고, 또한 고기 요리에서 보다 독특한 맛과 향을 낼 수 있도록 여러가지 연구가 진행되고 있으며, 이와 동시에 상기 고기에 사용되는 각종 양념 또한 다각적인 방법으로 개발되고 있는 실정이다.In general, countless kinds of foods using meat are introduced in both East and West, and various researches are being conducted to produce more unique flavors and aromas in meat dishes, and at the same time, various seasonings used in the meat are also diversified. The situation is being developed in a way.

즉, 상기의 고기 요리중에 우리나라에서 개발된 불고기나 갈비 등은 이미 세계적으로 알려진 요리가 되었고, 최근에 들어 우리의 전통 요리중 하나인 떡갈비 요리에 관한 관심이 증대되면서 각 업체나 개인이 이에 관한 개발에 힘을 쓰고 있는 바, 상기 떡갈비 요리의 경우에도 고기를 이용한 것으로 많은 사람들에게 점차 각광을 받기 시작하는 고기 요리의 일종인 것이다.In other words, among the above-mentioned meat dishes, bulgogi and ribs developed in Korea have already been known around the world, and in recent years, as interest in cooking of Tteokgalbi, one of our traditional dishes, has increased, each company or individual has developed this. In the case of the barbecue ribs are also using meat, it is a kind of meat dish that gradually starts to get spotlighted by many people.

여기서, 상기 떡갈비의 일반적인 제조방법은 우선 육류를 잘게 다져 기본 재료인 고기를 마련하고, 상기 고기에 혼합되는 양념을 제조하되 주로 생강, 마늘, 양파, 간장 및, 설탕 등을 적정비율로 혼합하여 일종의 고기 소스를 만든 후, 상기 고기와 소스를 혼합한 상태에서 이를 불에 구워 떡갈비를 만들어 내는 것이다.Here, the general manufacturing method of the tteokgalbi is first prepared by chopping the meat to prepare the meat as a basic material, and to prepare the seasoning mixed with the meat, mainly ginger, garlic, onion, soy sauce, and sugar by mixing a suitable ratio of a kind After the meat sauce is made, the meat and the sauce are mixed and roasted to make the tteokgalbi.

그런데, 상기 떡갈비는 그 기본 재료인 고기가 주로 소고기로 이루어지기 때문에 그 가격이 비싸다는 결점이 있고, 또한 소고기의 특성상 떡갈비를 보다 부드러운 상태로 제조하기 어려우며, 대부분 갖은 재료와 양념으로 떡갈비가 제조되기 때문에 다양한 맛을 느끼고자 하는 소비자의 취향에 부합하지 못하는 등의 제반 문제점이 있었다.However, the Tteokgalbi has the drawback that the price is expensive because the meat is mainly made of beef, and also the nature of the beef is difficult to manufacture the Tteokgalbi in a softer state, most of which is made of the material Therefore, there are various problems such as not meeting the taste of consumers who want to feel a variety of tastes.

이에 본 발명은 상기한 바의 제반 문제점을 해소하기 위해 안출된 것으로, 떡갈비에 사용되는 고기를 닭고기를 이용함으로써 떡갈비 제조시의 비용을 낮추어줌과 더불어 보다 향상된 음식맛을 낼 수 있도록 된 닭 떡갈비 제조방법을 제공함에 그 목적이 있는 것이다.Accordingly, the present invention has been made to solve the problems described above, by using the chicken meat used in the tteokgalbi lowered the cost of manufacturing the tteokgalbi, as well as to produce a chicken tteokgalbi to improve the taste of food The purpose is to provide a method.

상기한 바의 목적을 달성하기 위한 본 발명은, 뼈를 발라낸 닭고기를 물기가 제거된 상태로 갈아 놓고, 상기 닭고기에 배합되는 찹쌀을 손질하여 갈아 놓는 기본 재료 준비단계와, 상기 닭고기와 찹쌀에 섞여져 맛을 낼 수 있도록 양념의 총중량에 대해 간장 36%, 물 26%, 정종 4%, 미향 2%, 설탕 20%, 미원 2%, 후추 4%, 생강 2% 및, 마늘 4%를 고르게 혼합한 후 대략 2 시간 정도 끓여주도록 된 소스 제조단계 및, 상기와 같이 제조된 소스와 닭고기 및 찹쌀을 1: 90: 9의 비율로 적절하게 섞은 후 일정 크기로 구어내게 되는 떡갈비 제조단계로 진행되는 것이다.The present invention for achieving the above object, the bone-based chicken meat grind in the state of the water is removed, the basic material preparation step of trimming and grinding the glutinous rice compounded in the chicken, and the chicken and glutinous rice Evenly mix soy sauce 36%, water 26%, seasoned 4%, unflavored 2%, sugar 20%, beauty source 2%, pepper 4%, ginger 2% and garlic 4% After mixing, the sauce is prepared to boil for about 2 hours, and the sauce and chicken and glutinous rice prepared as described above are properly mixed in a ratio of 1: 90: 9 and then baked to a predetermined size. will be.

즉, 상기와 같이 제조되는 떡갈비는 우선 닭고기를 이용하는 것에 그 특징이 있고, 상기 닭고기 중에서도 부드러운 부위와 거친 부위로 나뉘어 다양한 닭 떡갈비를 제조할 수 있으며, 상기 소스의 경우 전통적인 불고기 맛을 낼 수 있도록 제작되는 한편, 상기 닭고기에 섞여지는 찹쌀은 닭고기의 결합력을 증대시키는 역할을 할 수 있도록 된 것이다.That is, the tteokgalbi prepared as described above is characterized in that the first use of the chicken, and can be produced in a variety of chicken tteokgalbi by dividing the soft portion and the rough portion of the chicken, in the case of the sauce to produce a traditional bulgogi flavor On the other hand, the glutinous rice mixed with the chicken is to be able to play a role of increasing the bonding force of the chicken.

따라서, 상기와 같이 값싼 닭고기를 이용하여 맛있고 영양 많은 떡갈비를 제조함으로써 소비자에게 부담을 주지 않으면서 맛있는 음식을 공급할 수 있고, 또한 닭고기의 여러 부위를 이용하여 다양한 떡갈비를 제조함으로써 소비자의 다양한 기호를 만족시킬 수 있으며, 우리의 입맛에 맞는 소스의 제조로 인해 소비자에게 보다 향상된 맛을 제공할 수 있는 것이다.Therefore, by using a cheap chicken as described above to produce a delicious and nutritious Tteokgalbi can provide a delicious food without burdening the consumer, and also to satisfy the various tastes of consumers by manufacturing a variety of Tteokgalbi by using various parts of the chicken It is possible to provide a better taste to consumers by making sauces that suit our taste.

도 1은 본 발명에 따른 닭 떡갈비 제조단계를 나타낸 흐름도이다.1 is a flow chart showing a chicken tteokgalbi manufacturing step according to the present invention.

이하 본 발명을 첨부된 예시도면을 참조하여 상세히 설명한다.Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 닭 떡갈비 제조단계를 도시한 흐름도이다.1 is a flow chart showing a chicken tteokgalbi manufacturing step according to the present invention.

이 도면에 의해 본 발명을 설명하면, 닭고기를 이용한 떡갈비를 제조하되, 상기 떡갈비는 뼈를 발라낸 닭고기를 물기가 제거된 상태로 갈아 놓고, 상기 닭고기에 배합되는 찹쌀을 손질하여 갈아 놓는 기본 재료 준비단계와, 상기 닭고기와 찹쌀에 섞여져 맛을 낼 수 있도록 양념의 총중량에 대해 간장 36%, 물 26%, 정종4%, 미향 2%, 설탕 20%, 미원 2%, 후추 4%, 생강 2% 및, 마늘 4%를 고르게 혼합한 후 대략 2 시간 정도 끓여주도록 된 소스 제조단계 및, 상기와 같이 제조된 소스와 닭고기 및 찹쌀을 1: 90: 9의 비율로 적절하게 섞은 후 일정 크기로 구어내게 되는 떡갈비 제조단계를 거치면서 제조되는 것이다.Referring to the present invention by the drawings, to prepare a chicken tteokgalbi, the tteokgalbi is a bone-based chicken ground grind to remove water, and prepare the basic ingredients for grinding the glutinous rice compounded in the chicken Step, soy sauce 36%, water 26%, 4%, unflavored 2%, sugar 20%, miwon 2%, pepper 4%, ginger 2 % And 4% garlic, evenly mixed for about 2 hours after the sauce preparation step, and the sauce prepared as described above and chicken and glutinous rice in a ratio of 1: 90: 9 and then baked to a certain size Will be manufactured while going through the manufacturing step of the tteokgalbi.

여기서, 상기와 같이 제조되는 닭 떡갈비는 뼈를 제외한 닭고기의 여러 부위를 이용하여 다양한 종류로 만들어질 수 있는 바, 즉 상기의 닭고기 부위중 고급인 부드러운 부위와 저급인 거친 부위를 나누어 달리 준비하고, 상급 닭 떡갈비의 경우에는 닭고기의 부드러운 부위만으로 제조하며, 중급 닭 떡갈비의 경우에는 닭고기의 부드러운 부위와 거친 부위를 반 씩 섞어 제조하고, 하급 닭 떡갈비의 경우에는 닭고기의 거친 부위만으로 제조하는 것이다.Here, the chicken Tteokgalbi prepared as described above can be made in a variety of varieties using various parts of the chicken except bone, that is to prepare differently by dividing the high-quality soft portion and low-grade rough portion of the chicken portion, In the case of the upper chicken tteokgalbi is produced only by the soft portion of the chicken, in the case of intermediate chicken tteokgalbi is prepared by mixing the soft and rough parts of the chicken in half, and in the case of the lower chicken tteokgalbi is prepared only by the rough portion of the chicken.

즉, 상기와 같이 닭고기가 선정되면 준비된 소스와 섞어 떡갈비의 재료를 만들되, 상기 닭고기는 떡갈비의 제조시 잘 뭉치지 않기 때문에 갈아서 준비된 닭고기와 찹쌀을 섞어 주게 되고, 이러한 상태에서 소스와 버무려 일정 양씩 구워내게 되는 것이다.That is, when the chicken is selected as described above, it is mixed with the prepared sauce to make the ingredients of the tteokgalbi, but the chicken is not agglomerated well during the preparation of the tteokgalbi, so that the mixed chicken and glutinous rice are ground and mixed with the sauce in this state to bake by a certain amount Will be.

다시말하자면, 상기와 같이 제조되는 떡갈비는 우선 닭고기를 이용하는 것에 그 특징이 있고, 상기 닭고기 중에서도 부드러운 부위와 거친 부위로 나뉘어 다양한 닭 떡갈비를 제조할 수 있으며, 상기 소스의 경우 전통적인 불고기 맛을 낼 수 있도록 제작되는 한편, 상기 닭고기에 섞여지는 찹쌀은 닭고기의 결합력을 증대시키는 역할을 할 수 있도록 된 것이다.In other words, the Tteokgalbi prepared as described above is characterized in that the first use of the chicken, and divided into a soft portion and a rough portion of the chicken can produce a variety of chicken Tteokgalbi, in the case of the sauce to have a traditional bulgogi flavor On the other hand, the glutinous rice mixed with the chicken is to be able to play a role of increasing the bonding force of the chicken.

한편, 상기 닭 떡갈비가 제조되는 과정을 단계별로 상세히 설명하면 다음과같다.On the other hand, when described in detail step by step the process of the chicken tteokgalbi is as follows.

기본 재료 준비단계; 뼈를 발라낸 닭고기를 부위별로 선별하고, 상기 닭고기의 물을 제거한 상태로 잘개 갈아서 고기 재료를 준비하며, 또한 상기 닭고기에 배합되는 찹쌀을 손질하여 갈아 놓게 되되, 상기 닭고기와 찹쌀의 비율이 대략 10 : 1이 되도록 고르게 섞어준다.Basic material preparation step; The boned chicken is sorted by parts, ground in a state where the water of the chicken is removed, the meat ingredients are prepared, and the glutinous rice blended with the chicken is trimmed and ground, and the ratio of the chicken and glutinous rice is approximately 10 : Mix evenly to be 1.

소스 제조단계; 닭고기와 찹쌀에 섞여져 불고기나 갈비맛을 낼 수 있도록 소스를 제조하되, 상기 소스에는 간장 18ℓ, 물 13ℓ, 정종 2ℓ, 미향 1ℓ와, 설탕 10㎏, 미원 1㎏, 후추 2㎏, 생강 1㎏, 마늘 2㎏을 고르게 혼합하고, 이렇게 혼합된 소스의 재료를 그릇에 담아 대략 2 시간 정도 끓여주게 되면 닭 떡갈비 소스가 제조되는 것이다.Source preparation step; The sauce is mixed with chicken and glutinous rice to produce bulgogi or rib, but the sauce contains 18ℓ of soy sauce, 13ℓ of water, 2 kinds of seed, 1 liter of flavor, 1kg of sugar, 1kg of milk, 2kg of pepper, 1kg of ginger. , 2 kg of garlic evenly mixed, and the ingredients of the mixed sauce in a bowl and boiled for about 2 hours to prepare chicken Tteokgalbi sauce.

떡갈비 제조단계; 상기와 같이 제조된 소스와 닭고기 및 찹쌀을 고르게 섞어주되, 그 비율은 닭고기 90%, 찹쌀 9%, 소스 1%로 적절하게 섞은 후, 이렇게 제조된 떡갈비의 원재료를 일정 크기로 구어내게 되는 것이다.Tteokgalbi manufacturing step; The sauce prepared as described above and chicken and glutinous rice evenly mixed, the ratio is 90% of chicken, 9% of glutinous rice, 1% of the sauce is properly mixed, and then the raw material of the prepared tteokgalbi is baked to a certain size.

그리고, 상기와 같이 마련되는 떡갈비의 원재료는 찹쌀이 들어가기 때문에 떡갈비의 모양을 다양한 형상으로 제작할 수 있는 것이다.And, since the raw material of the tteokgalbi prepared as described above can be produced in a variety of shapes because the glutinous rice enters the shape of the tteokgalbi.

따라서, 상기와 같이 닭고기를 이용하여 다양한 모양의 떡갈비를 만들 수 있기 때문에 저비용으로 맛있는 음식을 소비자에게 제공할 수 있는 것이다.Therefore, it is possible to provide a delicious food at low cost to consumers because it is possible to make a variety of shapes of tteokgalbi using the chicken as described above.

이상에서 설명한 바와 같이 본 발명에 따른 닭 떡갈비 제조방법에 의하면, 값싼 닭고기를 이용하여 맛있고 영양 많은 떡갈비를 제조함으로써 소비자에게 부담을 주지 않으면서 맛있는 음식을 공급할 수 있고, 또한 닭고기의 여러 부위를 이용하여 다양한 떡갈비를 제조함으로써 소비자의 다양한 기호를 만족시킬 수 있으며, 우리의 입맛에 맞는 소스의 제조로 인해 소비자에게 보다 향상된 맛을 제공할 수 있는 효과가 있는 것이다.As described above, according to the chicken tteokgalbi manufacturing method according to the present invention, by preparing a delicious and nutritious rice cake ribs using cheap chicken, it is possible to supply a delicious food without burdening the consumer, and also by using various parts of the chicken By manufacturing a variety of Tteokgalbi can satisfy a variety of consumers' preferences, by producing a sauce that suits our taste is to have an effect that can provide a better taste to consumers.

Claims (1)

뼈를 발라낸 닭고기를 물기가 제거된 상태로 갈아 놓고, 상기 닭고기에 배합되는 찹쌀을 손질하여 갈아 놓는 기본 재료 준비단계;와Grind the boned chicken in a state that the water is removed, the basic material preparation step of trimming and grinding the glutinous rice compounded in the chicken; And 상기 닭고기와 찹쌀에 섞여져 맛을 낼 수 있도록 양념의 총중량에 대해 간장 36%, 물 26%, 정종 4%, 미향 2%, 설탕 20%, 미원 2%, 후추 4%, 생강 2% 및, 마늘 4%를 고르게 혼합한 후 대략 2 시간 정도 끓여주도록 된 소스 제조단계; 및Soy sauce 36%, water 26%, jongjong 4%, unflavored 2%, sugar 20%, miwon 2%, pepper 4%, ginger 2% and so on the total weight of the seasoning to be mixed with the chicken and glutinous rice to taste Sauce preparation step to boil about 2 hours after mixing evenly garlic 4%; And 상기와 같이 제조된 소스와 닭고기 및 찹쌀을 1: 90: 9의 비율로 적절하게 섞은 후 일정 크기로 구어내게 되는 떡갈비 제조단계;로 진행되는 닭 떡갈비 제조방법.Chicken Tteokgalbi manufacturing method that proceeds to the sauce and chicken and glutinous rice prepared as described above is mixed with a ratio of 1: 90: 9 and then baked to a certain size.
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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100366160B1 (en) * 2000-09-22 2003-01-09 김연기 Cooking method of a hot tasty chicken roast having a bulgogi taste
KR100722539B1 (en) * 2006-02-02 2007-05-28 한창수 Preparation method of pork meat-tteokgalbi
KR100752709B1 (en) * 2007-05-23 2007-08-29 정철주 Processing method of chicken leg

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KR100638075B1 (en) 2005-02-28 2006-10-25 남삼례 an additive to food, a spices for meats and a Meat Products Using the above additive and spices
KR101860124B1 (en) 2016-01-05 2018-06-11 문호진 Method for preparing Grilled Short Rib Patties with Green Tea and the Grilled Short Rib Patties prepared by the method
KR20220034522A (en) 2020-09-11 2022-03-18 한국식품연구원 Tteokgalbi composition comprising edible insects extract with extended shelf life and method for producing the same

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Publication number Priority date Publication date Assignee Title
KR0174740B1 (en) * 1990-09-01 1999-02-18 김정순 Meat processed products
KR950028664A (en) * 1994-04-07 1995-11-22 손종업 How to prepare instant Tteokgalbi
KR100338522B1 (en) * 2000-04-22 2002-05-30 김두봉 A Kalbi-Gyungdan with rib meat and sticky rice and its preparing methods

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100366160B1 (en) * 2000-09-22 2003-01-09 김연기 Cooking method of a hot tasty chicken roast having a bulgogi taste
KR100722539B1 (en) * 2006-02-02 2007-05-28 한창수 Preparation method of pork meat-tteokgalbi
KR100752709B1 (en) * 2007-05-23 2007-08-29 정철주 Processing method of chicken leg

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