KR20090083017A - Method for cooking duck outer leaves-soup - Google Patents
Method for cooking duck outer leaves-soup Download PDFInfo
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- KR20090083017A KR20090083017A KR1020080008934A KR20080008934A KR20090083017A KR 20090083017 A KR20090083017 A KR 20090083017A KR 1020080008934 A KR1020080008934 A KR 1020080008934A KR 20080008934 A KR20080008934 A KR 20080008934A KR 20090083017 A KR20090083017 A KR 20090083017A
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Classifications
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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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
The present invention relates to a method for producing duck broiled soup. The present invention, the blood and 5kg duck bones are removed in a container containing water and boiled for 5 to 8 minutes, the duck bones are taken out of the container and washed with cold water to remove various foreign substances including oil and preparing the bones ; Put 200g of herbal medicines each including Gojija, Sukjihwang, Mokpipi, Baekbongryeong, Taxa, and Cornus, and 150g each of jujube and ginger in Chinese herbal medicine network, put the duck bone on the herbal medicine network, and pour 30 liters of water into the container. Allowing the duck bone to soak in water to boil for 3 hours to obtain 20 liters of soy sauce broth; Extracting the herbal medicine net from the container and putting the remaining duck bone and haejang broth with 100 g of miso and 5 kg of ugly seasoned ugly sauce to boil the ugly for 2 hours; It is characterized in that it comprises the step of heating the duck meat lean meat 80g and the haejang broth and haejangguk sauce seasoned separately from 140g of wooge obtained by the above steps. This makes it possible to meet the taste of many people because it tastes good and doesn't feel good. By using duck, which is an alkaline food, the acidic constitution can be changed into an alkaline constitution that can prevent disease, as well as those recorded in the "Communication Oral Herbs Collection Room". It is effective in high blood pressure, stroke, anemia, weak constitution, obesity arthritis, cold sweat, lack of yang, etc. It is effective in dissolving and discharging saturated fat in the body, eliminating poison from pollution and preventing various adult diseases.
Description
The present invention relates to a method for producing a duck (including sulfur duck) wooge haejangguk, and more particularly, to a method for producing a delicious, light and beneficial body.
In general, haejangguk, especially boiled cabbage with boiled beef haejangguk haejangguk is a favorite food for many people because it tastes spicy and delicious. Bone Haejangguk can have a variety of flavors depending on its contents and the way it is cooked, and has a specific taste depending on the region or restaurant.
Traditionally, ducks (including sulfur ducks) have been used for cooking roast meat, roast meat, and other bulgogi. Duck bone, which is rich in collagen and calcium, has not been used in general cooking and has been mostly discarded. It has not been proposed yet.
Accordingly, an object of the present invention is to provide a method for preparing a delicious, light and beneficial duck haejangguk soup using duck, that is, duck bone, duck meat, herbal medicine and ugly.
In order to achieve the above object, 5kg duck bones from which blood is removed are placed in a container with water and boiled for 5-8 minutes, and then the duck bones are removed from the container and washed with cold water to remove various foreign substances including oil. Bone preparation step; Put 200g of herbal medicines each including Gojija, Sukjihwang, Mokpipi, Baekbongryeong, Taxa, and Cornus, and 150g each of jujube and ginger in Chinese herbal medicine network, put the duck bone on the herbal medicine network, and pour 30 liters of water into the container. Allowing the duck bone to soak in water to boil for 3 hours to obtain 20 liters of soy sauce broth; Extracting the herbal medicine net from the container and putting the remaining duck bone and haejang broth with 100 g of miso and 5 kg of ugly seasoned ugly sauce to boil the ugly for 2 hours; It is achieved by the manufacturing method of the duck woogejangguk comprising the step of heating 80g of duck meat roasted separately and 140g of the woogogi obtained by the above steps and the haejang soup and haejangguk seasoning in a pot.
On the other hand, according to the present invention, the duck meat prepared in 6kg to eat in a container containing water boiled for 9 to 11 minutes and then put in cold water duck meat preparation step including the duck bone removed various foreign substances including oil; Put the duck meat containing the duck bone in the container, 5kg of woogie with vinegar seasoning, 100g of miso, 150g of cheongyang pepper and 30ℓ of water to boil for 40-60 minutes to obtain haejang broth and boiled duck meat from the container Boiling for 1 to 2 hours so that the remaining dung in the container enough to drain off; It is also achieved by the manufacturing method of the duck haejangguk soup comprising the step of heating the duck meat 140g and 120g wooge and oriental medicine medicinal herb extract and haejangguk spice containing the duck bone obtained by the above step.
Here, the herbal medicinal herb extract is a goji berry 300g, hungjihwang 300g, mokdanpi 300g, Baekbongnyeong 300g, Taek 300g, cornus oil 300g, jujube 150g and water 15ℓ into a container and heated for 2 to 3 hours until the water remains 5-6ℓ It is preferable to obtain by.
According to the present invention, the taste is not good and can not fit the taste of many people, and by using the duck, which is an alkaline food, the acidic constitution is changed to an alkaline constitution that can prevent disease, as well as "agreement sensation fragrance collection room" It is effective in high blood pressure, stroke, anemia, weak constitution, obesity arthritis, cold sweat, and lack of yang as recorded in the document, dissolves and releases saturated fat in the body, removes poison from pollution and prevents various adult diseases. There is.
Hereinafter, with reference to the accompanying drawings will be described in detail with respect to the present invention.
As described above, the present invention includes a duck (including sulfur duck) bone, a wooge with seasoned spice, and a wolfberry, hungji-hwang, bark skin, baekbongyeong, taxa, cornus oil, and prepared with jujube and ginger. .
1 is a view showing the flow of the method for manufacturing a duck haejangguk according to the present invention.
The method for producing duck haejangguk according to the present invention, duck bone preparation step (S10) from which various foreign substances including oil are removed, various herbal medicines put in the herbal medicine network, duck bone and water 30ℓ into a container and boil for 3 hours 20ℓ The step of obtaining haejang broth of (S20), 100g of doenjang to the haejang broth, and 5kg of ugly seasoned ugly seasoned boiled for 2 hours to boil the ugly enough (S30), and the ugly 140g obtained by the steps Separately from the roasted duck meat 80g and putting the haejang soup and haejang soup seasoning in the earthenware pot (S40).
In other words, after separating the duck meat and bones 5kg duck bones and the blood and flesh removed in a container containing water and boiled for 5-8 minutes, the bones, blood and various foreign substances contained in the bone is ejected in the form of bubbles. At this time, the boiled water is discarded and the duck bone is taken out of the container and washed with cold water to prepare the duck bone through the duck bone preparation step (S10) in which various foreign substances including oil are removed.
Duck bone prepared by the above step is boiled together with the herbal medicine, where the herbal medicine contains Goji, Sukjiwang, Mokdanpi, Baekbongryeong, Taxa, Cornus 200g each, Jujube, Ginger 150g each, and put such herbs in the Chinese herbal medicine network container After putting in the duck bone prepared by duck bone preparation step (S10) on the herbal medicine network, 30 liters of water poured into a container so that the duck bones soaked in water to boil for 3 hours to obtain 20 liters of haejang broth (S20) ), The haejang soup contains the extract of herbal medicine.
After removing the herbal medicine net from the container and put the rest of the duck bone and haejang broth 100g and the ugly seasoned ugly 5kg boiled for 2 hours to boil the ugly enough to go through the step (S30). At this time, the duck bone is fully boiled and will be saved.
Put the roasted duck meat 80g and haejang broth and haejangguk sauce seasoned separately in 140g of the wooge 140g obtained by the above step is heated on the customer through the step (S40). Here, the haejangguk seasoning is common, pepper powder, chopped garlic, chopped green onion, chopped Cheongyang pepper, perilla oil, soy sauce, sesame salt, and separately prepared broth using a 1: 1 ratio.
On the other hand, Figure 2 is a view showing the flow of a method for manufacturing a duck haejangguk according to another embodiment of the present invention.
According to the invention, duck meat preparation step (S60), including duck bone, duck meat including duck bone in the container, ugly seasoned ugly 5kg and miso 100g and Cheongyang pepper 150g and 30ℓ of water and put 40 ~ 60 Boiling for minutes to obtain a broth (S70) and after boiling the boiled duck meat from the container to boil for 1 to 2 hours to leave the remaining ugly in the container (S70-1) and obtained by the steps Duck meat including duck bone 140g and wooge 120g and herbal medicine extract and haejangguk spice in the earthenware pot includes a step (S80).
The size of the duck is good enough to eat the bones, then 6kg of duck in a container containing water and boiled for 9-11 minutes, the bones and blood in the bones erupt in the form of bubbles. At this time, the boiled water is discarded and then put in cold water to go through the duck meat preparation step (S60), including the duck bone from which various foreign substances including oil are removed.
Subsequently, the duck meat, including duck bones, ugly marinated 5kg, 100g of miso, 150g of cheongyang pepper, and 30ℓ of water, boil for 40 ~ 60 minutes to obtain haejang broth (S70), and boil it from the container. After roasting the duck duck, go through the boiling step (70-1) for another 1-2 hours so that the remaining ugly in the container.
Since the duck meat obtained by the above steps, including 140g duck and 120g wooge and herbal medicine extract and haejangguk spice is put in a casserole heating step (S80) is put on the customer. Here too, haejangguk seasoning is common, red pepper powder, chopped garlic, chopped green onion, minced cheongyang pepper, perilla oil, soy sauce, sesame salt, separately prepared broth, etc. are used in a 1: 1 ratio. However, the herbal medicine extract and haejangguk spice may be different depending on the taste of the eater, so the herbal medicine extract and haejangguk spice are either one of them or all of the herbal medicine extract and haejangguk sauce. Posted on
Herbal medicine extract according to the present invention, 300g, goji berry 300g, bark peel 300g, Baekbongryeong 300g, taxa 300g, cornus oil 300g, jujube 150g and 15 liters of water when heated for 2 to 3 hours when the water is left 5-6ℓ Obtained by heating to obtain the herbal medicine extract obtained in this way, if you want to include 150g in Haejangguk.
Here, the efficacy of the herbal medicine according to the present invention will be described.
Gojija contains proteins, fats, sugars, calcium, phosphorus, iron, vitamins (A, B1, B2, C), etc., so it is absorbed quickly. In oriental medicine, it is used as an tonic antipyretic and has good liver function protection. Therefore, it is a medicine that improves vision and prevents adult diseases such as diabetes and improves lung and kidney function.
Sukjiwang is warm in nature, tastes sweet, bitter and non-poisonous. It is warm in nature, and it is effective in treating blood, lowering waist and knee, treating painful symptoms, dysmenorrhea, dizziness, and blacking the head.It is used for symptoms such as heat and throat dryness caused by weakness of the body among various chronic diseases. It is medicine.
Bark skin is slightly cold in nature, tastes very bitter and nonpoisonous. Therefore, it is used for symptoms such as swelling of the bones due to ischemia, blood pressure rise, blood removal, bruises, anti-inflammatory pain, menstrual irregularities caused by blood fever, menstrual pain, and symptoms of bleeding, nosebleed, and spots when bruised.
Baekbokyeong is sweet, boring, mild in nature, and effective in tonic, diuretic, tremor, etc. It is a medicine used for kidney disease, cystitis, urethritis.
Taxi is cold in nature and sweet in taste. Therefore, it is a medicine used for diuretics, species, gonorrhea.
Cornus may be both seasoned and slightly astringent. Cornus pulp contains glycosides such as cornine, moronisides, rogadine, tannins, saponins, and organic acids such as wine, malic acid, and tartaric acid. It also contains vitamin A and large amounts of sugar. Therefore, it is said that strong sound, Sinjeong and migi reinforcement, convergence effect, is used as a medicine such as headache, tinnitus, seawater disease, fever, excessive menstruation, and also used in folk medicine such as cold sweat, nocturnal enuresis.
As described above, the marinated haejangguk obtained by the method for preparing the haejanggut haejangguk according to the present invention has a good taste and does not feel good and can be adapted to many people's tastes. Adult disease can be prevented.
1 is a view showing the flow of a method for manufacturing duck haejangguk in accordance with the present invention,
2 is a view showing a flow of a method for manufacturing a duck haejanggeuk soup according to another embodiment of the present invention.
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102526372A (en) * | 2010-12-16 | 2012-07-04 | 天津中敖生物科技有限公司 | Effervescing Chinese medicinal composition with diuresis-promoting function and preparation method thereof |
| KR101218073B1 (en) * | 2010-10-07 | 2013-01-03 | 주식회사 보하라 | A broth to chase a hangover making method get rid |
| KR101224896B1 (en) * | 2010-10-07 | 2013-01-22 | 주식회사 보하라 | A snail meat broth use Cooking method of gamjatang |
| KR20160041076A (en) | 2014-09-30 | 2016-04-18 | 김중일 | Natural Seasoning for Duck Hangover Soup and Preparation Method Thereof |
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2008
- 2008-01-29 KR KR1020080008934A patent/KR20090083017A/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101218073B1 (en) * | 2010-10-07 | 2013-01-03 | 주식회사 보하라 | A broth to chase a hangover making method get rid |
| KR101224896B1 (en) * | 2010-10-07 | 2013-01-22 | 주식회사 보하라 | A snail meat broth use Cooking method of gamjatang |
| CN102526372A (en) * | 2010-12-16 | 2012-07-04 | 天津中敖生物科技有限公司 | Effervescing Chinese medicinal composition with diuresis-promoting function and preparation method thereof |
| KR20160041076A (en) | 2014-09-30 | 2016-04-18 | 김중일 | Natural Seasoning for Duck Hangover Soup and Preparation Method Thereof |
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