KR20130097431A - Method of manufacturing red ginseng chicken soup food using 9-stage steaming-drying manner and red ginseng chicken soup food manufactured therefrom - Google Patents

Abstract

PURPOSE: A cooking method of a ginseng and chicken dish is provided to offer savory taste and soft texture of the chicken by using red ginseng which is steamed and dried for nine times. CONSTITUTION: Blood, intestines, and fat are removed from fresh chicken. Pine nuts, jujube, ginkgo, fruit of a Chinese matrimony vine, chestnut, black garlic, and glutinous rice are inserted into the stomach of the processed chicken, and legs of the chicken is tied in an X shape. Ginseng is steamed and dried for nine times. Kalopanax, milk vetch roots, and Glycyrrhizae radix are tied to obtain a complex additive. The chicken with the additional ingredients, the red ginseng which has been steamed and dried for nine times, and the complex additive are inserted into a pressure cooker of a caldron, and water is inserted into the pressure cooker or the caldron to sink the stomach of the chicken underwater. The pressure cooker or the caldron is heated for 30-40 minutes in strong heat to obtain stock and cooked chicken. The cooked chicken, the red ginseng, and the complex additives are inserted into an earthen bowl with the stock.

Description

METHOD OF MANUFACTURING RED GINSENG CHICKEN SOUP FOOD USING 9-STAGE STEAMING-DRYING MANNER AND RED GINSENG CHICKEN SOUP FOOD MANUFACTURED THEREFROM}

The present invention relates to a method of preparing three-based food using gujeunggu red ginseng and gujeunggu red ginseng Samgye food prepared therefrom, and more particularly, saponin which is an active ingredient of red ginseng by treating ginseng in a gujeokpo-po way which steams and ginseng nine times The present invention relates to a method for preparing a samgye food, such as samgyetang and samgye baeksook using red ginseng with a greatly increased content, and a gujeungpopo samgye food prepared therefrom.

Since ancient times, they have enjoyed Samgye food such as Samgyetang or Samgye Baeksuk, chicken dishes with ginseng.

Chicken, which is the main ingredient of Samgyetang or Baeksook, is thin and soft, and fat is not mixed in the muscles. In addition, many mucins in chicken wings promote growth, promote sexual and motor function, and increase protein absorption.

Ginseng added to Samgyetang promotes metabolism and helps to recover from fatigue by activating enzymes in the body. It is a herbal effect that refreshes, strengthens the lungs, improves the spleen, eases the heart, and improves physical strength. It is known to be effective in improving metabolism, relieving stress, treating diabetes, improving respiratory diseases, improving digestive system, and removing toxins.

Ginseng is used as a main ingredient, Samgyetang is good for people who are cold, cold, dry, sweating a lot, get tired, have unbalanced concentration.

Attempts have been made to further develop the good efficacy of Samgyetang, which is a form of supplementation. In particular, it is necessary to double the efficacy of Boyang Samgyetang by doubling the type and amount of the active ingredient of ginseng or garlic as the main ingredient.

The present invention has been made in order to satisfy the above-mentioned needs, and provides a method of preparing a three-based food using red ginseng by increasing the type and amount of active ingredients by treating the ginseng in a gut-bubble method and a guje-gu-gu red ginseng-based food prepared therefrom It aims to do it.

In order to achieve the above object, in accordance with an aspect of the present invention, there is provided a method for producing gujeunggu red ginseng samgye food, the method comprising the step of providing a raw chicken, blood and guts and fat removed, pine nuts in the stomach of the raw chicken Put the additives, including jujube, ginkgo, wolfberry, chestnut, black garlic, glutinous rice and tie the chicken legs X-shaped, to provide a raw chicken containing the additives, and gujeukpo red ginseng having a red ginseng active ingredient Providing the step of providing, and combining the at least oak, Astragalus, licorice to provide a compound additive, the raw chicken, the gujeunggu red ginseng and the compound additives containing the additives in a pressure cooker or cauldron to immerse the belly of the raw chicken water Filling the step, and heating the pressure cooker or cauldron with high heat for 30 to 40 minutes to complete the broth and cooked chicken, and split the belly of the heated cooked chicken Vera opened to the chickens to squeeze the mortar ginseng then provided to the pot with the compound additive and less than 10 minutes broth comprising adding heated up to medium heat.

In addition, there is provided a method of producing a gujeungpo red ginseng three-based food in accordance with another aspect of the present invention, the method comprising the step of providing a raw chicken, blood and guts and fat removed, in the belly of the raw chicken, ginseng gupogu red ginseng Putting an additive containing the gujeunggupo red ginseng, pine nuts, jujube, ginkgo, wolfberry, chestnut, black garlic having the active ingredient, providing a raw chicken containing the additive, and at least tie the oak, Astragalus, licorice to provide a complex additive And the step of filling the raw chicken with the additives and the composite additive in a pressure cooker or cauldron and filling the water so that the belly of the raw chicken is submerged, and heating the pressure cooker or cauldron with high heat for 30-40 minutes, and the pressure cooker Or additionally heating the cauldron to about 1 hour or less on medium heat to complete the broth and cooked chicken; After providing the cooked chicken was exposed to a mortar ginseng pot with the compound additive and gravy and a step of heating medium heat more or less within 10 minutes.

In one embodiment, the additives and complex additives ginkgo 1ts, pine nuts 1ts, wolfberry 1ts, 8 jujube, chestnut 4, gujeungpo red ginseng 4 roots, black garlic 8 tor, oak 100g, Astragalus 50g, licorice 50g, domestic glutinous rice 100g It may include.

In one embodiment, the gu gugugupo red ginseng: steaming steamed cauldron after providing a ginseng bamboo basket for steaming water filled with water about 1/3 1/3 steaming step 1 steaming; A one-stage step of drying the increased ginseng in a sunny place for 72 hours; Put two bags of hemp into a cauldron and steam for 24 hours; A two-stage step of drying the dried hemp in a dry place for 72 hours; Three distilled stages which put two sachets into a cauldron and steam for 24 hours; Three bags of dried ginseng in a dry place to dry for 72 hours; Put three ginseng into the cauldron and steam for 24 hours; 4 sachets of dried ginseng dried in a dry place for 48 hours; Put the four ginseng into the cauldron 24 hours steaming 5 times; 5 bags of dried hemp ginseng dry in a dry place 48 hours; 5 bottles of hemp into a cauldron steamed for 6 hours; 6-stage stage to dry in a dry place, sunny for 48 hours after removing the increased roots of 6 ginseng; Put the 6 ginseng into the cauldron and steam for 12 hours; 7 sachets to dry 7 days old hemp in dry place for 24 hours; Put 8 saengsae into the cauldron and steam for 12 hours; 8 stages of dry 8 hours hemp dry in a sunny place for 24 hours; Put nine bags of hemp into a cauldron and steam for 12 hours; Nine hemp ginseng can be prepared by a nine-step step of drying in a dry 24 hours sunny place.

In one embodiment, the black garlic is a step of providing a garlic and cleansing the stems and roots, and putting the garlic in a steamer and aged for 15 days at a constant temperature of 60 ℃ to form a black garlic; The black garlic may be prepared by drying in a cool place for 2 days.

The present invention also provides a gujeunggupo red ginseng samgye food prepared according to the method described above.

According to the above-described configuration, the present invention can obtain a three-phase food of healthy foods having a deep taste and light flesh and useful for health by using red ginseng having an increased type and amount of active ingredients by treating ginseng by a vesicle-foaming method. .

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

Samgye food according to an embodiment of the present invention is prepared by using red ginseng swelling phosphoric acid to give the active ingredient of red ginseng.

The manufacturing method of the embodiment is largely the steps of providing raw chicken, providing an effective additive such as herbal medicine to raw chicken, providing a gujeungpo red ginseng, raw chicken and gujeunggu red ginseng provided with an effective additive in a pressure cooker or cauldron Filling and heating the water so that the belly portion of the.

Specifically, in a first step, the raw chicken is removed from the blood, guts and fat. At this time, soak raw chicken in cold water for 30-40 minutes to remove blood.

In the second step, the addition of pine nuts, jujube, ginkgo, wolfberry, chestnut, black garlic, glutinous rice in the belly of the raw chicken and tied the chicken legs X-shaped, to provide a raw chicken with the additives.

In the third step, ginseng vesicle vesicles to provide vesicles red ginseng having the active ingredient red ginseng.

In four steps, at least the oak, coriander and licorice are bundled to provide a compound additive.

In step 5, the raw chicken with the additives, the gujeunggu red ginseng and the composite additive in a pressure cooker or cauldron is filled with water so that the belly portion of the raw chicken is submerged.

In step 6, heat the pressure cooker or cauldron with high heat for 30-40 minutes to complete the broth and cooked chicken.

Finally, the chicken cooked by dividing the heat of cooked chicken belly and put the heated gujeungpo red ginseng in the earthenware pot with the complex additives and broth and then further heated to medium heat or less within 10 minutes to complete the gujeungpo red ginseng samgye food do.

At this time, the red ginseng samgye food prepared by the above method is Samgyetang.

In addition, according to another aspect of the present invention there is provided a method for producing gujeunggupo red ginseng samgye food, the method comprising the following steps.

First, raw chicken meat with blood, guts and fat removed is provided.

In the second step, in the belly of the raw chicken, the ginseng is redistributed with ginseng, and the red ginseng contains red ginseng, red ginseng, pine nuts, jujube, ginkgo, wolfberry, chestnut, and black garlic. do.

In three steps, at least the oak, coriander and licorice are bundled to provide a compound additive.

In step 4, the raw chicken with the additives and the composite additive are put in a pressure cooker or cauldron and filled with water so that the belly of the raw chicken is submerged.

In step 5, heat the pressure cooker or cauldron to high heat for 30 to 40 minutes.

In step 6, the pressure cooker or cauldron is additionally heated to about 1 hour or less on medium heat to complete the broth and cooked chicken.

Finally, the cooked chicken exposed to the heated gujeungpo red ginseng was exposed to the earthenware pot with the complex additives and broth, and then further heated to medium heat or less within 10 minutes to cook the gujegupo red ginseng samgye food. Complete

At this time, the red ginseng samgye food prepared by the above method is samgye white soy sauce.

In the manufacturing process, gujeunggupo red ginseng is prepared through the following process.

The gujeunggupo red ginseng: steaming steamed bamboo cauldron to the top of the water-filled water surface about 1/3 1/3 steaming the cauldron slowly steaming for 24 hours; A one-stage step of drying the increased ginseng in a sunny place for 72 hours; Put two bags of hemp into a cauldron and steam for 24 hours; A two-stage step of drying the dried hemp in a dry place for 72 hours; Three distilled stages which put two sachets into a cauldron and steam for 24 hours; Three bags of dried ginseng in a dry place to dry for 72 hours; Put three ginseng into the cauldron and steam for 24 hours; 4 sachets of dried ginseng dried in a dry place for 48 hours; Put the four ginseng into the cauldron 24 hours steaming 5 times; 5 bags of dried hemp ginseng dry in a dry place 48 hours; 5 bottles of hemp into a cauldron steamed for 6 hours; 6-stage stage to dry in a dry place, sunny for 48 hours after removing the increased roots of 6 ginseng; Put the 6 ginseng into the cauldron and steam for 12 hours; 7 sachets to dry 7 days old hemp in dry place for 24 hours; Put 8 saengsae into the cauldron and steam for 12 hours; 8 stages of dry 8 hours hemp dry in a sunny place for 24 hours; Put nine bags of hemp into a cauldron and steam for 12 hours; Nine hemp ginseng can be prepared by a nine-step step of drying in a dry 24 hours sunny place.

Through the treatment method of the gujeukbu ginseng ginseng may be increased by several times the content of active ingredients, especially saponin, such as red ginseng.

In addition, the black garlic, which is one of the additives in the manufacturing process of the three-based food, may be prepared as follows.

In one embodiment, the black garlic is a step of providing a garlic and cleansing the stems and roots, and putting the garlic in a steamer and aged for 15 days at a constant temperature of 60 ℃ to form a black garlic; The black garlic may be prepared by drying in a cool place for 2 days.

Specific examples of the manufacturing method of the red ginseng samgyetang as described above are as follows.

Example

Specifically, immerse the raw chicken, which is free of viscera and fat, in cold water for 30 to 40 minutes to remove blood and prepare raw chicken for samgyetang.In the belly of the chicken, 1ts of ginseng, 1ts of pine nuts, 1ts of goji berries, 8 jujubes, 4 chestnuts, 8 tonnes of black garlic, 100g of domestic glutinous rice was added to the additive, tied the chicken legs X-shaped, to provide a raw chicken containing the additive.

At this time, the black garlic was put in a steamer to clean up the stems and roots in a steamer and aged for 15 days at a constant temperature of 60 ℃ to produce a black garlic and then dried in a cool place for 2 days to produce a black garlic.

Afterwards, provide ginseng to the bamboo basket for steaming water over the water filled with 1/3 of the water, then slowly heat the cauldron and steam it for 24 hours, dry the steamed ginseng in a dry place for 72 hours, and then pour one ginseng cauldron. Steamed for 24 hours, steamed two ginseng in a dry place for 72 hours, steamed two ginseng in a cauldron for 24 hours, steamed three ginseng in a dry place for 72 hours, dried Put in a cauldron for 24 hours, steam 4 ginseng in a dry place for 48 hours in a dry place, steam 4 ginseng in a cauldron for 24 hours, steam 5 ginseng in a dry place for 48 hours in a sunny place, 5 Put the roasted ginseng into the cauldron and steam it for 24 hours. After removing 6 cups of roots, remove the cup roots and dry it in a dry place for 48 hours. Put the 6 ginseng into the cauldron and steam it for 12 hours. Dry Dried in a cauldron, steamed for 12 hours, 8 steamed ginseng for 24 hours in a dry place, steamed 8 ginseng in a cauldron for 12 hours, and steamed for 9 hours. 9 dry red ginseng was prepared by drying in a dry place.

In addition, at least 100 g of oak, 50 g of coriander and 50 g of licorice were bundled to prepare a composite additive.

Then, the raw chicken, the gujeunggupo red ginseng 4 roots and the composite additive in a pressure cooker or cauldron, and filled with water so that the belly portion of the raw chicken is submerged, and heated the pressure cooker or cauldron with a high heat for 30-40 minutes, broth and cooking The chicken was finished, and finally, the cooked chicken was divided into heat-cooked chicken belly, and the chicken containing the heated gujeung-gu bubble red ginseng was served in a pot with the complex additives and broth. Red ginseng samgyetang was completed.

In addition, the present invention also relates to gujeunggupo red ginseng samgye food prepared according to the method described above. Red ginseng Samgyetang prepared according to the above method can be increased by several tens of times the content of active ingredients such as red ginseng, especially saponin, through a treatment method of gujeungpo of ginseng, special rejuvenation effect by herbal active ingredients by other additives It can provide, deep flavors and flavors are alive, and the meat is tender, characterized by easy tasting.

Claims (6)

As a method of preparing gujeungpopo red ginseng samgye food:
Providing raw chicken with blood, intestines and fat removed, and adding chicken nuts, jujube, ginkgo, wolfberry, chestnut, black garlic, and glutinous rice into the belly of the chicken and tying the chicken legs with an X, Providing a step, providing a red ginseng red ginseng having a red ginseng active ingredient by doubling the ginseng, and providing a complex additive by tying at least oak, astragalus, licorice, raw chicken with the additives, the acupuncture Gupo red ginseng and the complex additives in a pressure cooker or cauldron to fill the water so that the belly of the raw chicken is submerged, and heating the pressure cooker or cauldron with high heat for 30-40 minutes to complete the broth and cooked chicken, and heated and cooked After splitting the chicken belly, the chicken with the heated gujeunggupo red ginseng was added to the earthenware pot with the complex additives and the broth. The method of vera mortar ginseng Trailokya food characterized in that it comprises the step of heating. As a method of preparing gujeungpopo red ginseng samgye food:
Providing raw chicken with blood, viscera and fat removed, and additives including red ginseng, red ginseng, pineapple, jujube, ginkgo, wolfberry, chestnut, black garlic, which have red ginseng active ingredient by gussam in ginseng. Put, to provide a raw chicken with the additives, to provide a composite additive by tying at least the oak, coriander, licorice, and the raw chicken with the additives and the composite additive in a pressure cooker or cauldron Filling the water so as to submerge, heating the pressure cooker or cauldron with high heat for 30-40 minutes, and additionally heating the pressure cooker or cauldron to medium heat for about 1 hour or less to complete the broth and cooked chicken; Within 10 minutes after dividing the heat of cooked chicken belly and serving the cooked chicken exposed to the heated Gujeungpo red ginseng in a pot with the complex additives and broth Method for producing a gujeungpopo red ginseng samgye food comprising the step of further heating to below medium heat. According to claim 1 or 2, wherein the additives and complex additives ginkgo 1ts, pine nuts 1ts, wolfberry 1ts, jujube 8, chestnuts 4, gujeungpo red ginseng 4 roots, black garlic 8 tor, 100 g of oak, 50 g, licorice Guggugupo red ginseng samgye food containing 50g, domestic glutinous rice 100g. According to claim 1 or claim 2, wherein the gujeunggupo red ginseng: steaming steamed cauldron after steaming the bamboo basket for steaming water filled with water about 1/3 1/3 steaming steaming step for 1 hour; A one-stage step of drying the increased ginseng in a sunny place for 72 hours; Put two bags of hemp into a cauldron and steam for 24 hours; A two-stage step of drying the dried hemp in a dry place for 72 hours; Three distilled stages which put two sachets into a cauldron and steam for 24 hours; Three bags of dried ginseng in a dry place to dry for 72 hours; Put three ginseng into the cauldron and steam for 24 hours; 4 sachets of dried ginseng dried in a dry place for 48 hours; Put the four ginseng into the cauldron 24 hours steaming 5 times; 5 bags of dried hemp ginseng dry in a dry place 48 hours; 5 bottles of hemp into a cauldron steamed for 6 hours; 6-stage stage to dry in a dry place, sunny for 48 hours after removing the increased roots of 6 ginseng; Put the 6 ginseng into the cauldron and steam for 12 hours; 7 sachets to dry 7 days old hemp in dry place for 24 hours; Put 8 saengsae into the cauldron and steam for 12 hours; 8 stages of dry 8 hours hemp dry in a sunny place for 24 hours; Put nine bags of hemp into a cauldron and steam for 12 hours; Gujeunggupo red ginseng Samgye food is prepared by the 9 sachet step to dry 9 times ginseng in a dry place sunny 24 hours. The method of claim 1 or 2, wherein the black garlic comprises the steps of providing garlic arranged with stems and roots, and putting garlic in a steamer and aging for 15 days at a constant temperature of 60 ℃ to form a black garlic; Method of producing a gujeunggupo red ginseng samgye food prepared by drying the black garlic in a cool place for 2 days. Gujeungpopo red ginseng samgye food prepared by the method according to claim 1 or 2.