KR20080090685A - Manufacture method of pepper-pot soup - Google Patents

Abstract

A preparation method of hot-pepper chicken stew is provided to remove the unpleasant taste of red pepper paste and impart functional properties to the stew by adding medicinal herbs to broth. A raw seasoning composition for hot-pepper chicken stew is prepared by the steps of: mixing 750~850cc of soy sauce, 35~45cc of starch syrup, 500~700g of pineapple, 300~500g of apple, 500~650g of leek, 40~60g of ginger, 750~850g of radish, 150~250g of kiwi, 250~350g of orange, and 350~450g of red pepper; heating the mixture, and filtering it through a sieve; and mixing 550~700g of red pepper powder to the filtered mixture. A broth composition for hot-pepper chicken stew is prepared by the steps of: 2000~2800g of medicinal herbs, 750~850g of onion, 800~1200g of leek, 1500~2500g of radish, 350~450g of garlic, 1000~1400g of potato, 900~1100g of chicken feet, 1400~1800g of old chicken, 80~120g of unground pepper, and 180~220cc of glutinous rice flour to water, based on 2L of the water; and heating the mixture. Hot-pepper chicken stew is prepared by using the raw seasoning composition and the broth composition.

Description

Raw seasoning composition and broth composition for functional chicken Maeuntang and manufacturing method of functional chicken Maeuntang using the same {MANUFACTURE METHOD OF PEPPER-POT SOUP}

The present invention provides a Korean favorite food Maeuntang by using chicken, but adds functionality by adding a herbal medicine useful to the human body relates to the raw seasoning composition and broth composition for functional chicken Maeuntang and a method of producing a functional chicken Maeuntang using the same .

In general, typical dishes using chicken include Samgyetang, which is used as a summer food, chicken doritang, which is used as a wine snack, and chicken ribs that are widely spread throughout the country.

Samgyetang, which is used as a summer food, has a strong taste of herbal medicine, has a mild taste, and has a fishy taste of chicken. It is not widely used for the four seasons, and chicken doritang and chicken ribs, which are used as wine snacks, have a strong red pepper paste flavor. In case of broth, the taste is not good.

The aim is to provide Maeun-tang, the Korean favorite food, using chicken.

As described above, the purpose of the present invention is to provide a raw sauce and broth composition for chicken Maeuntang so that the soup taste is clean and refreshing by removing gochujang flavor when the chicken is cooked.

In addition, the purpose is to add functionality by adding a herbal medicine in the preparation of broth.

The present invention to achieve the above object,

Soy sauce 750 ~ 850㏄, starch syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 ~ 350g, chili 350 It provides a raw spice composition for chicken Maeuntang prepared by mixing ~ 450g and heated and mixed with 550 ~ 700g red pepper powder to the mixture obtained by filtering.

Per 2 liters of water, Chinese herbal medicine 2,000 ~ 2,800g, onion 750 ~ 850g, green onion 800 ~ 1,200g, radish 1,500 ~ 2,500g, garlic 350 ~ 450g, potato 1,000 ~ 1,400g, chicken feet 900 ~ 1,100g, nodal 1,400 ~ 1,800g, It provides a broth composition for the manufacture of chicken Maeuntang obtained by mixing the whole pepper 80 ~ 120g, glutinous rice flour 180 ~ 220㏄.

The medicinal herb is composed of one or two or more from the group consisting of thorn oak bark, oak tree, jujube, Astragalus, ganoderma lucidum, licorice, ginseng, greenery and cornus oil, preferably 1,000 g of oak bark per 2 liters of water, oak tree It consists of 300g, jujube 500g, Astragalus 200g, Ganoderma 200g, Licorice 50g, Angelica 100g, Ginseng 100g, Green rust 100g, Cornus 100g.

Functional chicken Maeuntang, soy sauce 750 ~ 850㏄, starch syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 Raw spice prepared by mixing ~ 350g, red pepper 350 ~ 450g and heating it, and then 550 ~ 700g of red pepper powder

Herbal medicine 2,000 ~ 2,800g, onion 800g, green onion 1000g, radish made up of 1 or 2 or more of the group consisting of 2ℓ of water, thorny goose, oak, jujube, Astragalus, ganoderma lucidum, licorice, Angelica, ginseng, greenery, cornus 2,000 g, 400 g garlic, 1,200 g potatoes, 1,000 g chicken feet, 1,600 g of the base, 100 g whole pepper, 100 g of glutinous rice flour is prepared using a broth obtained by mixing and heating.

The medicinal herb is preferably made of 1,000 g of thorn oak bark, 300 g of jujube tree, 500 g of jujube, 200 g of Ganoderma lucidum, 200 g of lichen, licorice 50 g, Angelica 100 g, 100 ginseng, 100 g greenery, 100 g of cornus milk.

Hereinafter, the embodiment of the present invention will be described in detail.

Example

[Seasoning recipe]

In a container, add 800 간 of soy sauce, 40 물 of starch syrup, 600 g of pineapple, 400 g of apple, leek 600 g, 50 g of ginger, 800 g of radish, 200 g of kiwi, 300 g of orange, 200 g of red pepper, and 200 g of red pepper Boil until heated.

When the fruits and vegetables are sufficiently boiled, the mixture is cooled to obtain a mixture by filtering the fruits and vegetables, and 600 g of red pepper powder is added to the obtained mixture to prepare a raw sauce for the preparation of chicken Maeuntang.

The soy sauce is preferably to use the soy sauce, the pepper is preferably used Cheongyang pepper.

Raw seasoning prepared by the method as described above does not use red pepper paste to remove the rust caused by the red pepper paste during the manufacture of chicken Maeuntang to clean and refresh the broth taste.

[Bowling recipe]

1000g of thorny oaks, 300g of oak, jujube 500g, 200g of Astragalus, ganoderma lucidum 200g, licorice 50g, Angelica 100g, ginseng 100g, green rust 100g, cornus 100g, onion 800g, green onion 1000g, radish 2,000g Add 400g of garlic, 1,200g of potato, 1,000g of chicken foot, 1,600g of whole chicken, 100g of whole peppercorn, 200g of glutinous rice flour, boil it on strong fire for about 1 hour, and then heat it on low heat for 1 hour to obtain broth for chicken spicy soup. do.

The broth obtained by the method as described above may be added to the functionality during the preparation of chicken Maeuntang contains herbal medicine ingredients.

[Manufacturing Method of Functional Chicken Maeuntang]

Remove the blood and gently treat 1,200 g of chicken cut to 3 to 5 cm in boiling water (heat in boiling water at 90 to 100 ° C for 3 to 5 minutes).

The chicken is taken out of water and aged for 30 minutes by adding 10 g of flower salt, 2 g of pepper, and 10 g of chopped ginger.

The flower salt is a natural salt means thicker than the taste salt.

The first aged chicken is mixed with the raw seasoning of the present invention and aged for 30 minutes.

The secondary aged chicken is placed in a container, and when the broth of the present invention is put into the container, heating is completed.

Potatoes and leeks, carrots, onions, wasabi, sesame leaves, chopped garlic, red pepper, and the like may be further added to the container containing the second matured chicken and broth, and may be tasted by adding rice cake and vermicelli.

[Sensory test]

As a result of 30 sensory test personnel tasting raw seasoning made by the method of the embodiment and functional chicken made with broth, the soup tastes refreshed and does not have the taste of red pepper paste compared to conventional Maeuntang or Chicken Doritang. I heard that there is no.

When the chicken spicy soup is cut off by using the raw seasoning of the present invention and broth, the broth tastes refreshed as in the sensory test, and the fishy taste of the chicken can be removed, so that the overall taste is good.

In addition, herbal medicine was added during the preparation of broth to add functionality to the chicken Maeuntang.

Claims (4)

In the seasoning composition for manufacturing Maeuntang, Soy sauce 750 ~ 850㏄, starch syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 ~ 350g, chili 350 Raw spice composition for chicken spicy tang, characterized in that the composition is mixed by heating 550 ~ 700g red pepper powder to the mixture obtained by filtering ~ 450g after heating. In the broth composition for the manufacture of Maeuntang, Per 2 liters of water, Chinese herbal medicine 2,000 ~ 2,800g, onion 750 ~ 850g, green onion 800 ~ 1,200g, radish 1,500 ~ 2,500g, garlic 350 ~ 450g, potato 1,000 ~ 1,400g, chicken feet 900 ~ 1,100g, nodal 1,400 ~ 1,800g, Chicken pepper soup 80-120g, glutinous rice flour 180-220㏄ by mixing the heating is obtained by broiled chicken spicy soup composition. The method of claim 2, The herbal medicine is a broiled broth composition for producing chicken mauntang, characterized in that the mixture of one or two or more from the group consisting of thorn oak, oak, jujube, Astragalus, Ganoderma lucidum, licorice, ginseng, green and corn. In the manufacturing method of chicken hot tang, Soy sauce 750 ~ 850㏄, syrup 35 ~ 45㏄, pineapple 500 ~ 700g, apple 300 ~ 500g, leek 500 ~ 650g, ginger 40 ~ 60g, radish 750 ~ 850g, kiwi 150 ~ 250g, orange 250 ~ 350g, chili 350 ~ Raw seasoning prepared by mixing 450 g of the mixture and heating it, and then mixing 550-700 g of red pepper powder to the obtained mixture. Herbal medicine 2,000 ~ 2,800g, onion 750 ~ 850g, onion 750g made up of 1 or 2 or more of the group consisting of 2ℓ of water, prickly pear, oak, jujube, Astragalus, ganoderma lucidum, licorice, Angelica, ginseng, green rust, and cornus ~ 1,200g, Radish 1,500 ~ 2,500g, Garlic 350 ~ 450g, Potato 1,000 ~ 1,400g, Chicken Feet 900 ~ 1,100g, Nogae 1,400 ~ 1,800g, Whole Pepper Pepper 80 ~ 120g, Glutinous Rice Flour 180 ~ 220㏄ Method for producing a functional chicken Maeuntang, characterized in that using the broth.