KR20030097283A - The soup of carp and chicken boiled together and its cooking method - Google Patents

Abstract

PURPOSE: A method of cooking yongbongtang(soup of snapping turtle, freshwater fish and chicken) by blending the mixed soup of snapping turtle, freshwater fish and chicken with perilla juice, glutinous rice flour, garlic juice and salt is provided. The product has the characteristic taste of meat and fish, together with sufficient nutrients to maintain good health. CONSTITUTION: Mixed soup of snapping turtle and freshwater fish is blended with chicken soup in a ratio of 1:1 and heated with perilla juice, bean flour, glutinous rice flour, ginseng, garlic juice and salt to give yongbongtang(soup of snapping turtle, freshwater fish and chicken). The freshwater fish is one of crucian carp, carp, snake fish, eel and catfish and the freshwater fish soup is obtained by soaking freshwater fish in saline water having a salinity of 8% for about 1hr, gutting and then washing. The snapping turtle soup is obtained by washing the snapping turtle whose blood is removed in saline water having a salinity of 10% and then heating for about 1hr.

Description

Yongbong Gomtang and its cooking method {The soup of carp and chicken boiled together and its cooking method}

The present invention relates to a Yongbong Gomtang made with various kinds of nutrients and inorganic substances such as iron, freshwater fish and chicken, and a cooking method thereof.

In general, Yongbongtang is a kind of food that is famous for delicacies and bosinyong. In Yongbongtang, dragon refers to carp and Bon refers to native chicken. Yongbongtang may be grown in place of carp, depending on the region or restaurant, or in consideration of the food, stomach, and medicinal effects of the eater. In other words, carp and chicken, or grow and carp, or grow and chicken together and put various kinds of spices, ginseng, jujube, pine nuts, chestnuts, licorice and boiled boiling water is called Yongbongtang.

Carp, the king of freshwater fish, is rich in protein and well absorbed, so it is good for recovery patients, pregnant women, children and the elderly. In particular, Yongbong-tang is a special bosin-based meal based on chicken and carp, and the combination of these two forms a rational compound that increases amino acid effect and lowers cholesterol, and adds mushrooms to neutralize acidity. Can be.

The main ingredient of Yongbongtang, Zara, is well known as a bosin material with excellent jeongjeong action. It is known to be good for people with weak or anemia because it acts as a blood donation agent that keeps up the blood and Gi. In addition, it is rich in nutrition, grows liver and kidney function, and detoxification is excellent.

Gom-tang is made with lean meat such as beef ribs, brisket, and sashimi, and the intestines such as sheep, giblets, and cheonyeop, pour a large amount of water and boil for a long time. It is food. Gom-tang is different from Seolleong-tang, which uses beef bone as its main ingredient, as well as beef bone, as well as lean meat and internal organs.

Such a tang food is a dish that can best express the inherent taste of the ingredients themselves, and is a food that allows the enjoyment of the taste due to the rich taste of protein, which is a water-soluble component of meat. In particular, Gomtang takes longer than 'boiling', and is made by making the ingredients softer and the soup tastes more traditional. It is one of the representative foods of our food culture.

An object of the present invention is to provide a Yongbong Gomtang and a cooking method thereof, which can be used to produce a deep taste of Gomtang with the flavor of Yongbongtang by cooking like Gomtang using the main ingredients of Yongbongtang.

Yongbong Gomtang of the present invention for solving the above technical problem is boiled together with boiled soup with orphan broth and chicken bones until the boiled together with fresh water fish and boiled in a 1: 1 Raw soybean flour, glutinous rice flour and ginseng, characterized in that the liver made of garlic juice and salt.

In addition, the Yongbong Gomtang cooking method of the present invention boils up and freshwater fish together to prepare a bear soup step of refrigeration to make the soup is not oily; Chicken broth preparation step of applying the lean meat of boiled chicken and boiling the remaining bone for a certain time to make chicken broth; Mixing chicken broth and bear broth in the same ratio, and then adding fresh persimmon juice, raw soy flour and glutinous rice flour and boiling for a predetermined time; Put ginseng and boil for a certain time, then season with garlic juice and salt, boil for a certain time, turn off the fire and put it into a bowl.

Yongbong Gomtang of the present invention is cooked through the following process.

First of all, freshwater fish such as carp and crucian carp are used to make bear soup.

Sterilize freshwater fish such as crucian carp, carp, crabfish, eel, and catfish for 1 hour each in salt water of 8% salinity, remove gills and intestines, wash thoroughly in running water, and remove water. 2 kg of growing blood is drained first, and then the salt is also washed with 10% brine and then drained. Boil about 20 hrs in boiling water for about 2 hours and then add fresh water fish. At this time, 200g of ginger and 1 liter of soju is put together and boiled. Ginger detoxifies the toxic ingredients contained in freshwater fish or jara, and soju removes fishy smell and makes meat decompose well.

When boiling the soup, the lid must be left open to boil, so that the smell of fish, the characteristic of freshwater fish, evaporates and disappears. Therefore, while keeping the lid of the pot open while boiling the oil on the soup every hour while boiling over about 14 hours by boiling over medium heat. Of course, you can boil it until it has no shape and only broth. If the broth is boiled down, add more water and boil over high heat. Of course, the oil produced during the cooking of the bear soup is completely removed to reduce cholesterol and remove the taste to make it taste light. If only about 10ℓ of broth is left through the above process, stop boiling and cool. When storing refrigerated, the storage temperature is 0 ℃.

Next, boil the chicken and lean meat as garnish meat and make broth using chicken bones. Boil the chicken for about an hour and then apply the lean meat. The lean meat is chopped and seasoned. After lean meat, the remaining chicken bones are boiled for 2 hours in 10 liters of water per 1 kg of bone.

The chicken broth made in this way and the bear soup kept in the chilled mixture are mixed and boiled with about 10ℓ. The mixture is boiled with fresh sesame juice, raw soy flour and glutinous rice flour. 100g of sesame seeds are put in mortar and steamed to make fresh juice. The sesame seeds contain a large amount of vegetable fat so that the meat is flavored in the cooked food. The raw soy flour and glutinous rice flour is also put 100g, when boiled to loosen the particles finely boiled about 10 minutes.

Then, add 100 g of fresh ginseng and boil it for about 10 minutes on low heat, add 100 g of garlic juice, season with salt, and boil it for 10 minutes, then turn off the fire.This is the final product. When you prepare the chicken broth, if you put together the garnish meat seasoned with the remaining lean meat of the chicken will be more entertaining effect.

The aforementioned sesame seeds do not produce greasy when used to produce juice, so that the taste of meat with ginseng and raw soy flour. In addition, freshwater fish, such as crucian carp, carp or eel, is a representative food for the growth, and ginseng is a food that is beneficial to the human body without mentioning.

Therefore, Yongbong Gomtang of the present invention will be almost complete as a dietary supplement when looking at the composition of the overall contents. In particular, since it is a popular food that can be prepared for a relatively short time after preparing the bear soup and chicken soup in advance, it is also promising as a new popular style of our country.

As described above, the Yongbong Gomtang of the present invention has the advantage of rich flavor and nutrition by making the main ingredient of Yongbongtang, which is a nutritional supplement, for a long time, making the bear soup and using the vegetable material to taste the meat.

In addition, when the disease of the livestock, such as mad cow disease occurs, there is a lack of meat intake, in this case there is another advantage that allows you to eat enough nutrition while enjoying the taste of the meat.

Claims (6)

Simmer the fresh and freshwater fish together and mix the orphaned broth with chicken bones in a 1: 1 mixture until no shape is left, then boil again. Add fresh gravy, raw soy flour, glutinous rice flour and fresh ginseng, and add garlic juice and salt. Yongbong Gomtang, which is made from seasoned meat. The method of claim 1, The freshwater fish Yongbong Gomtang, characterized in that at least any one of crucian carp, carp, tuna, eel, catfish. Gummy soup preparation step of boiling and growing fresh water fish together to make the broth from which oil is removed and refrigerated; Chicken broth preparation step of applying the lean meat of boiled chicken and boiling the remaining bone for a certain time to make chicken broth; Mixing chicken broth and bear broth in the same ratio, and then adding fresh persimmon juice, raw soy flour and glutinous rice flour and boiling for a predetermined time; Boiled ginseng for a certain time, then seasoned with garlic juice and salt, boiled for a certain time, turn off the fire and put in a bowl cooking method of Yongbong Gomtang. The method of claim 3, The first step of preparing the bear soup is sterilization of freshwater fish such as crucian carp, carp, crayfish, eel, and catfish for about 1 hour in salt water of 8% salinity, removing gills and intestines, washing with running water, and removing water. ; After draining the blood of Zara, wash with 10% salinity of water, remove the water and boil in boiling water for 2 hours; the second step of putting the contents of the first step; Next, a third process of adding ginger and shochu and removing oil from the upper layer every hour while boiling until no shape remains, The cooking method of Yongbong Gomtang, characterized in that the fourth step of cooling and then refrigerated the soup completely removed oil. The method of claim 4, wherein The third process is the cooking method of Yongbong Gomtang, characterized in that to boil while supplementing the water when the broth simmers during boiling. The method of claim 4, wherein In the fourth process, the storage temperature of the soup is a cooking method of Yongbong Gomtang, characterized in that the 0 ℃.