KR20110057587A - Soy sauce manufacture method for chicken using wild plants - Google Patents

Abstract

PURPOSE: A producing method of soy sauce for chicken using a wild grass is provided to reduce the unique smell of chicken by mixing the soy sauce with seasonings and wild grass juice. CONSTITUTION: A producing method of soy sauce for chicken comprises the following steps: mixing 18L of soy sauce, 500g of ground garlic, 500g of ground ginger, 10kg of starch syrup, 6.75kg of white sugar, and 400ml of sodium glutamate for obtaining primary soy sauce; naturally aging 38kinds of wild grasses for 3~4years, and extracting the wild grasses to obtain juice; inserting 5~95L of wild grass juice to the soy sauce for obtaining secondary soy sauce; and aging the soy sauce for 35~40days at room temperature.

Description

Soy sauce manufacture method for chicken using wild plants

The present invention relates to a chicken kanjang sauce, and more particularly, to remove the stir-fry of chicken fried in oil by applying the sauce obtained as a manufacturing method of mixing soy sauce sauce and wild grasses used in chicken cooking on the surface like conventional seasoning sauce It relates to a method of manufacturing soy sauce for chicken using San-yacho to minimize the lightness and feel of chicken and make various flavors from San-yacho.

In general, fried chicken is first cooked in oil, then mixed with vinegar, salt, and soy sauce in juice made by boiling spices with onions, carrots, tomatoes, vegetables, and so on. Are sold.

Known and used sauces for chicken, which are known and used until now, are prepared by adding various seasonings to ketchup sauce made by processing tomatoes for a spicy and sour taste.

Usually, for the purpose of removing chicken roast, spicy and sweet foods are mostly mixed with large amounts of starch syrup.

Most of these sauces are used for the purpose of eliminating the smell and feeling of chicken. However, some may be reluctant to become overweight as fructose intake.

In addition, the use of salt, soy sauce, etc. ingesting excessive sodium, especially in the growing age of children or those who are obese abdominal chicken is not very popular.

The present invention has been made in view of the above point, soy sauce prepared by mixing the seasonings with the unique Korean instant field, and mixed with the juice obtained by ripening various wild vegetables (wild grass) growing in the mountains and fields again By minimizing the roasted chicken and feeling of fried chicken, it is very low in sodium and reduces fructose intake without salty aftertaste, as well as the lightness of chicken and various flavors from wild vegetables. Its purpose is to provide a method for manufacturing soy sauce for chicken.

According to the present invention for achieving the above object, 500g by weight of minced garlic, 500g by weight of chopped ginger, 10kg by weight, white sugar 6.75kg by weight, glutamic acid to first neutralize the salty taste to 18 liters by weight Preparing a first soy sauce by blending 400 ml of sodium; Dandelion, brier, 칡, pine needles, raspberry, chandan, roundle, horseradish, deodeok, jinjin mugwort, moth, wormwood, three weeks, stalk, mulberry leaf, ginger tree, mandarine, chichi, buttercup, bellflower, kale, buckthorn, stalk, plantain, Durup, cucumber, wild pear, horsetail, hazel, bitter peppermint, wormwood, matari, odor, fern, fern, cone, umbrella, and wild grass of chicken, mixed with 38 kinds of wild grasses for 3 to 4 years Extracting and further combining 5.95 liter parts by weight of the extracted extract with the primary soy sauce to prepare a secondary liver ciss; The second soy sauce matured at room temperature for 35 to 40 days to complete the soy sauce for chicken; characterized by consisting of.

Soy sauce for chicken according to the present invention is to ripen 38 kinds of various kinds of wild vegetables and mixed with seasoning and mixed with seasoning soy sauce, various flavors from the wild vegetables to eliminate the smell and feeling of chicken, various Considering the health of humans, the taste is effective in providing chicken to taste.

Hereinafter, the manufacturing method of the soy sauce for chicken using the wild vegetables of the present invention in detail.

Soy sauce will be described based on 34 liters of soy sauce prepared with all the ingredients.

In addition, each source raw material used should be measured according to a suitable compounding ratio in principle.

In the step for preparing the primary place, 18 liters are prepared as the basic instant field, and the crushed garlic is chopped with a particle size of 0.13 mm or less, and the chopped ginger of 2.3 mm is added thereto.

Then, 10 kg by weight of starch syrup made of 100% corn starch and 6.75 kg by weight of white sugar are added to the mixture evenly.

The additive is generally blended in a ratio of soy sauce 20, minced garlic 1, minced ginger 1, water heat 3, white sugar 2, to neutralize the inherent salty taste of the instant field to make it mild.

The primary soy sauce prepared as described above is 38 kinds of various kinds of wild grasses collected from the mountains or fields , Ginger, Mandarin, Chichi, Buttercup, Bellflower, Kale, Maroon, Thigh, Plantain, Durup, Cucumber, Hawthorn, Horsetail, Hazelnut, Bitter Mint, Mud, Matari, Fructose, Fern, Fern, Cone, Umbrella , Chicken filaments) to wash, and then drained, put them in a container that can accommodate them and aged for 3 years.

The maturation period of mixed wild grass is three years.

The wild vinegar extract, which is mixed and matured, is extracted through an extractor provided through the natural aging of the wild vinegar.

Sanyacho extract is added to 5.95 liter parts by weight of the first soy sauce to make a second soy sauce, it is aged for 40 days, it is possible to obtain a complete chicken soy sauce.

The finished soy sauce for chicken is vacuum packed after sterilization, which can be stored or distributed in a cold storage room.

Sanyacho has 38 varieties of soy sauces that provide a variety of flavors and nutrition, as well as easy-to-adsorb sauces on the surface of fried chicken. In soy sauce of chicken is preferred.

Soy sauce for chicken is a mixture of aged and aged 38 kinds of wild vegetables, mixed with soy sauce, and seasoned with them. Various flavors from the wild vegetables help to rejuvenate the feelings of chickens and improve the health of many people. You can serve chicken to your taste buds.

Although the present invention has been described as a specific preferred embodiment, the present invention is not limited to the embodiments, and various changes and modifications can be made by those skilled in the art without departing from the gist of the invention. .

Claims (1)

In order to neutralize the salty taste to 18 liters of instant sauce, 500g by weight of chopped garlic, 500g by weight of minced ginger, 10kg by weight, 6.75kg of white sugar, 400ml by weight of sodium glutamate are mixed with primary soy sauce. Manufacturing step; Dandelion, brier, 칡, pine needles, raspberry, chandan, roundle, horseradish, deodeok, jinjin mugwort, moth, wormwood, three weeks, stalk, mulberry leaf, ginger tree, mandarine, chichi, buttercup, bellflower, kale, buckthorn, stalk, plantain, Durup, cucumber, wild pear, horsetail, hazel, bitter peppermint, wormwood, matari, odor, fern, fern, cone, umbrella, and wild grass of chicken, mixed with 38 kinds of wild grasses for 3 to 4 years Extracting and further blending 5.95 liter parts of the extracted extract with the primary soy sauce to prepare a secondary soy sauce; The second soy sauce is aged for 35 to 40 days at room temperature to complete the soy sauce for chicken; Soy sauce sauce for chicken using Sanyacho, characterized in that consisting of.