KR20040049237A - The manufacturing method of sea food samgyetang - Google Patents

Abstract

PURPOSE: Provided is boiled chicken in fish broth which has refreshing taste while keeping the taste of chicken. Natural seasonings are used to make it tasty and nutritious. CONSTITUTION: The food comprises: first process of making fish soup by boiling 10wt% of water, 5wt% of fish bone, 0.2wt% of small clams and 0.02wt% of laminaria at 100degC for 20-30 minutes; adding to 8wt% of the fish soup, 0.1wt% of ground garlic, 0.04wt% of ground ginger and 0.05wt% of pure salt and boiling for 3 minutes; adding 0.35wt% of swollen glutinous rice, 0.05wt% of sunflower seeds, 0.05wt% of pumpkin seeds, 0.2wt% of walnut and one root of 3 year old ginseng by grinding them with water and seasoning and second process of boiling chicken after pasting the chicken with mixture of ginseng wine and ground ginger in a ratio of 2 to 1; stuffing with ginseng, date, chestnut, garlic and swollen glutinous rice and fixing both wings with pins and boiling for 30 minutes in a pot; and adding the chicken from the second process to the soup from the first process and boiling 10 minutes.

Description

Seafood Samgyetang and its manufacturing method {The manufacturing method of sea food samgyetang}

Chicken meat is thinner and softer than other meats, and fat is not mixed with muscle fibers like beef. It also has good effects on skin care, osteoporosis, brain activity, postpartum and patient recovery.

In general, Samgyetang removes irreversible parts such as chicken hair and intestines, cleans them, and adds glutinous rice, ginseng, jujube, chestnuts, and soaks them in a certain amount of water for a long time to complete them. It is difficult for consumers to cook, and it is difficult to expect the rich and delicious taste of the soup because it boils in water for a long time, and the fat or smell of chicken is cut out, the flavor is reduced, the meat is subsided, and the appearance is destroyed. In addition, the use of a large amount of seasonings and spices to eliminate the unpleasant smell and taste peculiar to chicken not only can not enjoy the original taste, but also may be a more irritating food and is difficult to commercialize.

The present invention is to solve the problems of the prior art as described above while maintaining the intrinsic taste of Samgyetang by the production of seafood sweet and sour soup, a method of separately preparing the seafood sweet soup and chicken.

Therefore, the present invention increases the taste and nutritional value by using seafood to increase the taste and nutritional value and give the taste and nutrition as well as the elasticity of the meat, eliminating the smell of chicken and quenching of the soup soup It is to provide seafood samgyetang so that customers can easily use it by rapidly freezing and vacuum-packing the chickens that have been completed in the pretreatment process, fat removal process, steaming process, and steaming process.

Furthermore, it is to provide a method of making seafood samgyetang that can be enjoyed by many people in the world amid accelerating globalization.

It is also characterized by the use of natural seasonings by serving broth as seafood instead of artificial seasonings.

The method for preparing seafood samgyetang according to the present invention is largely divided into two steps.

The first stage consists of the process of manufacturing seafood broth, which becomes the soup of seafood Samgyetang, and the seasoning of seafood broth, which seasons the seafood broth made in this process.

The second stage is a pretreatment process that removes irreversible parts such as chicken hair and guts, a fat removal process that combines ginseng juice with ginseng to remove unnecessary fat from chickens and removes the bad smell of chickens. Steaming preparation process for filling the two wings and fixing the two wings, steaming the steaming chicken in a steaming pot, and finishing the seafood samgyetang for boiling seafood for 10 minutes by adding the finished chicken soup from the first step to the steaming process of 2 steps. , Quenching the sweetened broth completed in step 1, quenching the finished chicken until the steaming step of step 2, characterized in that it consists of a productive process of vacuum packaging and commercialization.

It will be described in more detail as follows.

Stage 1: Seafood stocking process and seasoning process

Seafood broth manufacturing process

5 parts by weight of white fish bones, 0.2 parts by weight of clam shellfish, and 0.02 parts by weight of kelp are placed in a pot and boiled at 100 ° C for 20 to 30 minutes.

Fish bones are not greasy, they don't have much fishy smells, and they don't boil for a long time without wearing white fish bones. They don't boil until they ionize seafood, and they use natural seasonings instead of chemical seasonings.

The general chemical seasoning is either sodium glutamate alone or a mixture of sodium glutamate and nucleic acid in various ratios. Seafood broth obtained by using seafood is mainly glutamic acid, which is rich in shellfish and kelp. It is used. It also contains high amounts of beneficial nutrients from seafood, which also has high nutritional value.

Seasoning process of seafood broth

8 parts by weight of seafood broth obtained in the seafood broth production process was continuously boiled, 0.3 parts by weight of glutinous rice, sunflower seeds and pumpkin seeds, which was boiled for 3 minutes with 0.1 parts by weight of liver garlic, 0.04 parts by weight of liver ginger, and 0.05 parts by weight of refined salt. Grind 0.05 parts by weight, 0.02 parts by weight of Hodo, and a root of 3 years old ginseng, grind finely with water in a grinder, and simmer it in broth to cook for 20 to 30 minutes. Finally, use a fine cloth to filter.

This process is characterized by grinding the soaked glutinous rice, sunflower seeds, pumpkin seeds, hodo, and ginseng with water and simmer them in broth to cook them like steaming. When the boiled chicken is mixed with the finished sweet and sour broth, the surface of the chicken is shiny and the seasoning is evenly cut.

Stage 2: Pretreatment process, fat removal process, steaming preparation process, steaming process, seafood samgyetang completion process, commercialization process.

Pretreatment process

After slaughter the chicken, remove irreversible parts such as fur and guts and wash it clean.

Fat removal process

The fat of the chicken is light yellow, and the bottom of the tail is cut to remove the light yellow fat on the neck and shoulders of the chicken and to remove the inside of the chicken in the pretreatment process. have. This also removes it.

In addition, ginseng soaked in ginseng on the belly and wings of the chicken ginseng ginseng liquor 2 is added to the ratio of hepatic ginseng 1 to lightly.

Usually, a large amount of spices or seasonings are used to remove the off-flavor of chicken, which is likely to damage the taste and nutrition of the chicken. By removing the unnecessary fat of the chicken in advance through the process and applying ginseng wine and liver to the wings of the chicken belly and less lean meat, rich in fat and gelatin, can reduce the off-flavor of the chicken primarily and will be described below. In the steaming process, alcohol has a bad smell and evaporates by heat, and the smell of ginseng and ginger is effectively removed from the chicken to remove the off-flavor.

Steaming Preparation Process

As a preparatory process for the steaming process, glutinous rice is called for about 1 hour and ginseng, jujube, chestnut and whole garlic are washed. Fill the chicken with ginseng, jujube, chestnut, whole garlic, and soaked glutinous rice and twist the legs cross to prevent the contents from falling out and fix both ends of the wings with fixing pins. At this time, the fixing pin is used to bend the stainless wire of about 4cm length by 1cm of both ends.

Chicken wings are very fragile and can be lost if you are not careful. Fixing the two wings using the fixing pins to improve the appearance of the chicken and will be able to minimize the loss of chicken wings.

Steaming process

The coarse chicken is put in a steaming pan and steamed for 30 minutes until the 2 stage steaming preparation process.

This process compensates for the shortcomings of boiled by using the effect of steaming, which gives elasticity to chicken meat and elutes and removes unnecessary fat of chicken. This can minimize the limited mass production and the loss of chickens.

Seafood Samgyetang completion process

The cooked chicken in the first step is completed by boiling the chicken for 10 minutes.

Product process

The hot and cold water soup finished in the first step is quenched and packed, and in the second step, the quenched chicken is quenched and vacuum-packed.

In this way, to reduce the loss of the product than the production method of boiling and complete the formula is to enable mass production.

Hereinafter, the present invention will be described in detail with reference to Examples.

Example

1. Boil 5 parts by weight of white fish bones washed with 10 parts by weight of water, 0.2 parts by weight of clams, and 0.02 parts by weight of kelp in a pot for 20 to 30 minutes.

2. Seasoned with 8 parts by weight of seafood broth made by boiling for 20-30 minutes, seasoned with 0.1 parts by weight of liver garlic, 0.04 parts by weight of liver ginger, and 0.05 parts by weight of refined salt, and again called 0.35 parts by weight of glutinous rice, 0.05 parts by weight of sunflower seeds, and 0.05 seeds by weight. Weigh parts, Hodo 0.02 parts by weight, 3 years old root of ginseng with water to loosen it and then steamed for 20 to 30 minutes to complete the sweet and sour soup of seafood Samgyetang.

3. Remove the irreversible parts such as chicken hair and guts and wash it clean. After removing fat from the neck, shoulder and tail of the chicken, apply ginseng 2 to the belly and wings at the ratio of liver ginger 1.

4. Put glutinous rice, jujube, chestnut, whole garlic into chicken and twist it by crossing legs to fix it. Fix the wings with pins, put it in a steamer, and steam for 30 minutes.

5. Combine the steamed chicken from 3 and 4 with the sweet and sour soup of Seafood Samgyetang, completed in 1 and 2, boil and cook for 10 minutes.

6. Quickly pack the sweet and sour water finished in 1 and 2, quench the finished chicken in 3 and 4, and vacuum-pack.

The present invention makes and uses sweet and sour water using seafood, which gives a lighter and refreshing taste while maintaining the unique taste of Samgyetang, and also adds beneficial nutritional value of seafood and has high taste and nutritional value by using natural seasonings. .

Through all stages of the process, we expect to improve the taste and nutrition of our traditional food, Samgyetang, provide it to more consumers, and contribute to the globalization of our food.

Claims (4)

In the manufacturing method of seafood samgyetang 1) A manufacturing method in which 5 parts by weight of white fish bone, 0.2 parts by weight of ramie shellfish, and 0.02 parts by weight of kelp are put in a pot and boiled at 100 ° C. for 20 to 30 minutes. 2) To 8 parts by weight of seafood broth obtained in the above process, 0.1 parts by weight of liver garlic, 0.04 parts by weight of liver ginger, 0.05 parts by weight of refined salt, and boil for about 3 minutes, 0.35 parts by weight of glutinous rice, 0.05 parts by weight of sunflower seeds and pumpkin seeds, 0.02 parts by weight, 3 years old root of ginseng with finely ground with water to prepare the sweet and sour soup of seafood Samgyetang. In the manufacturing method of seafood samgyetang 1) The process of removing the fat of chicken and applying the sum of the ginseng liquor 2 and the liver ginger 1 to the wings and belly. 2) filling the chicken with the ginseng, jujube, chestnut, whole garlic, glutinous rice, and then fixing both wings with a fixing pin. 3) Put the chicken after the above step into the steaming pot and boil for 30 minutes. A method for manufacturing a product by quenching and packaging the product of claim 1 and packaging the product by quenching and packaging the product of claim 2. A method of producing a seafood samgyetang by combining boiled for 1 minute to 10 minutes.