KR20050020537A - Preparation of ginseng chicken soup reduced in odor of chicken by heating charcoal with conventional raw material containing ginseng, garlic, chestnuts and jujubes - Google Patents

Preparation of ginseng chicken soup reduced in odor of chicken by heating charcoal with conventional raw material containing ginseng, garlic, chestnuts and jujubes Download PDF

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Publication number
KR20050020537A
KR20050020537A KR1020030058562A KR20030058562A KR20050020537A KR 20050020537 A KR20050020537 A KR 20050020537A KR 1020030058562 A KR1020030058562 A KR 1020030058562A KR 20030058562 A KR20030058562 A KR 20030058562A KR 20050020537 A KR20050020537 A KR 20050020537A
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South Korea
Prior art keywords
charcoal
ginseng
chicken
garlic
jujubes
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KR1020030058562A
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Korean (ko)
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최길욱
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최길욱
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Priority to KR1020030058562A priority Critical patent/KR20050020537A/en
Publication of KR20050020537A publication Critical patent/KR20050020537A/en

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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
    • A—HUMAN NECESSITIES
    • A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
    • A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
    • A01G2/00—Vegetative propagation
    • C—CHEMISTRY; METALLURGY
    • C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
    • C02F1/00—Treatment of water, waste water, or sewage
    • C02F1/28—Treatment of water, waste water, or sewage by sorption
    • C02F1/281—Treatment of water, waste water, or sewage by sorption using inorganic sorbents
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Environmental Sciences (AREA)
  • Developmental Biology & Embryology (AREA)
  • Botany (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Hydrology & Water Resources (AREA)
  • Environmental & Geological Engineering (AREA)
  • Water Supply & Treatment (AREA)
  • Organic Chemistry (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

PURPOSE: A method of making ginseng chicken soup(samgyetang) by heating charcoal with conventional raw material containing ginseng, garlic, chestnuts, jujubes and the like is provided. The product is reduced in the odor of chicken while maintaining the characteristic taste and flavor. CONSTITUTION: To produce the ginseng chicken soup, 50g charcoal is mixed with 1,000cc purified water, 500g chicken, ginseng, garlic, chestnuts, jujubes and the like and then heated at 120deg.C for 1hr 20min. The purified water is obtained by soaking charcoal in water. The charcoal is obtained by carbonizing wood produced at Kiju in China at 1,000deg.C for 10 day, soaking in hot water of 100deg.C for 10 to 20min and drying in sun-shielded and well-ventilated areas to maintain the efficacy for 6 months.

Description

숯 삼계탕 그 제조 공정{omitted}Charcoal Samgyetang (Omitted)

그 전의 삼계탕은 국물에 기름이 많이 있어 사람들이 담백한 맛을 줄 수가 없었고 특히 국물이 차거워 지면 더욱 더 기름이 떠있는 모습을 보면서 차가워 저도 그대로의 처음과 같은 국물로 남아 있는 맛이 필요 했음Samgyetang had a lot of oil in the soup, so people could not give it a pale taste. Especially when the soup became cold, the oil was more and more cold as I watched the oil floating.

시원한 맛을 공급하지 못하여 여러사람들이 국물을 먹지 않고 닭만 먹는 사례를 보고 차가워지는 시간이 너무나 빠르고 먹는 시간이 길기 때문에 차가운 국물이 먹기가 싫다고 하는 사람이 있어 그 담백한 맛을 그대로 남아 있는 방법이 필요 했음Some people say that they don't have a cool taste, so many people don't eat broth and only eat chicken, because the cold time is so fast and the time to eat is long, so they needed a way to keep the cold taste.

본 발명은 숯 삼계탕 조리 방법 및 그 제조 과정을 관한 것으로 더욱 상세하게는 삼계탕 닭에 紀州 備長炭(기주 비장탄 숯의 종류)을 넣어 끓인다 물은 기존보다 조금 많은 양으로 그 이유는 본 숯이 유해 물질을 흡수 함에 따라 물이 더욱 더 감소 함에 따라 물의 양 보통의 경우는 닭500g에 물의 양은 1000cc이 정도 하지만 닭 500g 경우 물의 양은 1200cc정도로 해야 하는 것이 특징이다The present invention relates to a cooking method and a manufacturing process of the charcoal Samgyetang, more specifically, to boil Samgyetang chicken 紀 州 備 長 炭 (kind of host charcoal charcoal) to boil water is a little larger than the conventional reason is that the charcoal is a harmful substance As water absorbs more and more water, the amount of water is usually 500g for chickens and about 1000cc of water, but for 500g of chickens, the amount of water should be about 1200cc.

본 발병에 사용 하는 숯은 정기적으로 소독을 해야한다 이틀에 한번은 뜨거운 섭씨 100도 정도 되는 물에 10-20분 정도 담근다음 햇빛 없고 통풍이 잘 되는 곳에서 건조 시킨다 그리고 본 숯은 6개월 정도 효능이 있어 6개월 경과후 사용을 하지 못 한다The charcoal used for this disease should be disinfected regularly. Once every two days, soak it in hot water at 100 degrees Celsius for 10-20 minutes and dry it in a well-ventilated place. There is not and cannot use after six months

이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다Hereinafter, described in detail by the accompanying drawings as follows.

처음은 물을 본 숯에 정화 시킨다 12시간 정도 1000cc에 숯은 50g 닭이 500g이면 물은 1200cc 본 숯은 55g 놓고 정화 시킨다 이 물로 사용해야 한다First, purify the water with charcoal. For 12 hours, 1000cc charcoal, 50g chicken 500g, water 1200cc, charcoal 55g.

닭은 배속에 본 숯과 보양재로 (마늘,인삼,생밤,대추) 넣는다Chicken is put in charcoal and nursing material (garlic, ginseng, raw chestnut, jujube)

본 숯은 양은 500g 닭이면 100g 정도로 해야한다The amount of charcoal should be about 100g for 500g chicken.

불의 온도는 천천히 해야 한다 그리고 1시간 20분 정도 면 완성된 숯 삼계탕이 된다The temperature of the fire should be slow and in about an hour and 20 minutes the finished charcoal samgyetang will be made.

..

도1은 순서 방법과 제조 순서 순서되는 도면1 is a sequence order and manufacturing sequence order

Claims (4)

음식물의 본 숯으로 삼계탕. 오리탕 공정을 포함하는 음식물의 제조방법에 있어서 상기 숯이 사용되는 물은 정화작용및 유해물질 흡수하는 것을 특징으로 하는 음식물의 제조 방법Samgyetang with this charcoal of food. In the method for preparing food including a duck bath process, the water used for the charcoal is characterized in that the purification and absorption of harmful substances. 본 숯으로 유해물질흡수로 하는 생고기, 돼지고기, 등 숙성하는 제조 방법Manufacturing method of ripening raw meat, pork, etc. using harmful charcoal to absorb harmful substances 본 숯으로 정화 시킨 물로 음식물 제조 방법Food production method with water purified with this charcoal 보 숯으로 야채, 채소 재배하는 제조 방법How to grow vegetables and vegetables with charcoal
KR1020030058562A 2003-08-23 2003-08-23 Preparation of ginseng chicken soup reduced in odor of chicken by heating charcoal with conventional raw material containing ginseng, garlic, chestnuts and jujubes KR20050020537A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020030058562A KR20050020537A (en) 2003-08-23 2003-08-23 Preparation of ginseng chicken soup reduced in odor of chicken by heating charcoal with conventional raw material containing ginseng, garlic, chestnuts and jujubes

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KR1020030058562A KR20050020537A (en) 2003-08-23 2003-08-23 Preparation of ginseng chicken soup reduced in odor of chicken by heating charcoal with conventional raw material containing ginseng, garlic, chestnuts and jujubes

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100863417B1 (en) * 2007-07-05 2008-10-14 강대석 The manufacturing method of chicken broth with globefish meat using bambusoideae

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100863417B1 (en) * 2007-07-05 2008-10-14 강대석 The manufacturing method of chicken broth with globefish meat using bambusoideae

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