KR20150064908A - Samgyetang/Ginseng Chicken Soup Using Dried Sea Cucumber and Manufacturing Method Thereof - Google Patents

Abstract

The present invention relates to samgyetang with dried sea cucumber and a cooking method thereof. The cooking method according to the present invention is composed of: a first step to pre-process chicken feet and mix with seasoning to make chicken feet soup; a second step to add additives to the chicken feet soup to make soup for samgyetang with dried sea cucumber; a third step to boil, soak and cool down dried sea cucumber to restore the original condition; a fourth step to fix samgyetang ingredients within a chicken, so that the ingredients do not fall out; a fifth step to put the chicken in the boiling pot and boil the chicken at high temperature to solidify the content and to remove fats; a sixth step to add the restored sea cucumber and the soup into the boiled chicken and packing the content together; and a seventh step to perform retort sterilization on the packed samgyetang with dried sea cucumber by using a high pressure/temperature sterilizer. The samgyetang with dried sea cucumber uses pre-processed dried sea cucumber to restore the unique taste, flavor and texture provided for consumers.

Description

{Samgyetang / Ginseng Chicken Soup Using Dried Sea Cucumber and Manufacturing Method Thereof}

The present invention relates to a sea cucumber Samgyetang and a method for producing the same. More particularly, the present invention relates to a method for preparing chicken broth by pretreating chickens and mixing them with sauce to make broiler chicken broth, a second step of preparing broth for sea cucumber, adding the ingredients to chicken broth, and dipping and cooling the dried sea cucumber, A third step of freezing and storing the chicken, a fourth step of immersing the chicken into the chicken so as to prevent the chicken from entering the chicken, the chicken being cooked in a masher and being cooked at high temperature to remove the fat from the chicken, And a seventh step of sterilizing retorted sea cucumber Samgyetang with a high-temperature high-pressure sterilizer.

In order to preserve the sea cucumbers for a long time, the present invention is to recover dried cucumbers which have been dried to a moisture content of 10% or less by immersing, immersing and cooling them and then freezing them. Sterilized sea cucumber Samgyetang made by mixing restored sea cucumber, Samgyetang material and broth can be sterilized at high temperature and high pressure without changing the quality (disturbing phenomenon) and texture, and can maintain the original taste, flavor, nutrition and texture of sea cucumber.

Samgyetang (Ginseng Chicken Soup) is made of ginseng, glutinous rice, garlic, jujube wrapped in a clean cloth in the stomach of the chicken, and boiled in a pot or kettle with plenty of water. When the meat is ripe enough, it is rescued. Ginseng is wrapped in a cloth and put in a soup, and the ingredients of orphan ginseng are raised, and the soup is mixed with the salt, and the meat is put in the soup.

Sea cucumber (sea cucumber) is a term referring to marine invertebrates belonging to the sea cucumber river. Since the medicinal effect of sea cucumber is the same as that of ginseng, it is said to be called 'sea cucumber' in the meaning of 'ginseng' in sea or sea. The sea cucumbers are strong enough to survive in their bodies and to survive and reproduce the other half, and this strong vitality leads to nutritional value. Sea cucumbers have long been used as high-quality culinary materials and are widely known for their non-fermented food. Sea cucumbers are rich in nutrients that are so good that they are called sea cucumbers. It is nutritious seafood containing protein, fat, carbohydrate, vitamin A, vitamin B1, vitamin B2, calcium, magnesium, phosphorus, sodium, iron, It is known that sea cucumbers are effective for anti-cancer action, protection of acne, iron powder, restoration, blood purification, protection of malaria, and sexual enhancement. It is said to be effective even in a room where the kidney is strengthened and the energy is weakened or lacking in energy and male affection. It is good for children and the elderly because it has good protein and digestion. It is also recommended for people who have low calorie and obesity, and it is also known as food for lowering blood pressure.

If you look at the sea cucumber Samgye tang which is currently being manufactured and distributed in Korea, you can simply add sea cucumber to Samgyetang, a generalized health supplement, and sell it as a sea cucumber Samgye tang. This means that the taste of Samgye tang and sea cucumber Samgye tang is not differentiated, For the purpose, there is only the product which boiled samgyetang and heated only the sea cucumber and heated. Also, Korean Patent Laid-Open Publication No. 2011-0064356 discloses Samgyetang, which includes ginseng and sea cucumber, as well as a method for manufacturing Samgyetang which is made by using sea water as a medicinal herb with sea cucumber in Samgyetang . The above-mentioned prior art is different from the technical construction of the present invention.

It is common for sea cucumber to be distributed as raw sea cucumber as a high quality seafood. However, since it can not be sold by raw sea cucumber once it is mass-produced due to the recent development of fishing techniques, water is removed and dried Making and distributing the sea cucumber. However, since the dried sea cucumber has a moisture content of 10% or less by hot air drying, it is hard and deformed. In addition, when fresh sea cucumber is put in Samgyetang and high temperature and high pressure sterilization is performed, there is a problem that the quality of the product is changed and the quality of the product is changed due to the disturbance of the ingredients. Therefore, it is possible to maintain the quality and texture of the original sea cucumbers by using dry sea cucumbers rather than raw sea cucumbers in the sea cucumbers. However, since the dried sea cucumbers are not easily restored to their original state, they require a separate pretreatment. .

The present invention relates to a method for producing a sea cucumber which comprises heating a completely dried sea cucumber having a moisture content of 10% or less at 90 to 100 ° C for 10 to 30 minutes, leaving it in a natural cooling state for 12 to 36 hours, After allowing to stand for 12 to 36 hours under natural cooling condition, it is transferred to cold cold water, and the sea cucumber is restored by natural cooling and shaking for 4 to 6 days in a refrigerator at 5 ° C., Quickly freeze and reconstitute the sea cucumber raw materials. The present invention solves the problems of refrigeration (6 months storage at below 10 ° C) or freeze storage (storage at -18 ° C or below for 24 months) as sea cucumber recovered by cooking, cooling and freezing using dried sea cucumber, It is possible to reproduce the quality of natural sea cucumber as it is even if sterilized at high temperature and high pressure.

The present invention has been completed with the object of providing sea cucumber Samgyetang so that all male and female ancestors can eat Korean traditional samgyetang and abalone cheaply and delicious.

The present invention can maintain the original taste, flavor, nutrition and texture of the sea cucumber without changing the quality and texture of the sea cucumber samgye tang which is made by mixing sea cucumber, samgyetang material and broth with the resting sea cucumber.

1 is a process diagram of the present invention.

The present invention relates to a method for preparing chicken broth, comprising the following steps: a first step of pretreating chicken legs and mixing chicken broth with seasoning; a second step of preparing broth of sea cucumber with adding ingredients to chicken broth and the step of dipping and cooling the dried sea cucumber; The third step is to freeze and store the chicken, and the fourth step of immersing the chicken into the chicken so as to prevent the chicken from entering the chicken. The chicken is put into the masher and cooked at high temperature to remove the fat from the chicken, A sixth step in which the salted chicken of Samgyeotang and the restored sea cucumber is put into a dwelling chicken, and a seventh step of retort sterilization of the sea cucumber Samgyetang by the high temperature high pressure sterilizer.

≪ Main material preparation step; Samgyetang chicken>

The weight of the chicken body for Samgyetang is preferably about 380 ~ 480gr. Clean the chickens with running cold water and remove the unheated chicken such as unearthed chicken guts, internal organs, welfare chambers, unknown lines and residuals, and then wash thoroughly with running water to remove the primary moisture.

<First Step> Manufacture of broiler chicken broth>

Chicken feet are immersed in cold water for more than 4 hours to remove pellets. Onions are removed by washing with running water. Ginger and garlic are also cleaned by flowing water. Hwanggi is immersed in cold water for about 1 hour, then washed with flowing water, and all the roots are removed. After heating to 100 ℃ in a mixture of 78.44% clean water, 18.00% chicken meat, 1.89% raw onion, 0.69% fresh raw fish, 0.38% fresh raw fish and 0.60% fresh water, the temperature was raised to 90 ℃ After lowering, make deep chicken broth for 3 hours and 40 minutes. During the production of broth, the first broiler chicken broth is completed by removing the fat and foreign matter by using a sieve net and a hemp net.

&Lt; Second step; Samgyetang juice production>

0.2% of maltitol, 0.2% of seasoned pepper-K, 0.7% of fresh red sea salt, and 33.9% of water were added to 65% of the prepared chicken broth, and the secondary broth was prepared at 80 ° C for 40 minutes. At this time, Shin-Ahn's salt is diluted with 10Kg of water at 90 ℃, and the foreign matter is injected into the bag net. The final salinity of the secondary waters is 0.6 ~ 0.7%, which is the optimum salinity.

<Step 3> Restoration of sea cucumber>

After fully-dried sea cucumbers with a moisture content of 10% or less are heated at 90 to 100 ° C for 10 to 30 minutes, they are allowed to stand for 12 to 36 hours in a natural cooling state, then heated again at 90 to 100 ° C for 10 to 30 minutes, After 12-36 hours, it was transferred to cold cold water, and the sea cucumbers were restored in a refrigerator at 5 ° C for 4 to 6 days through natural cooling and shaking. Then, the water of the sea cucumber was removed again, Manufacture of raw materials of sea cucumber. At this time, sea cucumber juice generated during the first heating is not discarded but stored separately.

<Step 4> Fixing material for Samgyetang inside of chicken>

The glutinous rice is washed three times with flowing water and then immersed in the container for 4 hours or more with water. Fresh ginseng is thoroughly washed with running water (120 to 150 pieces / sq.) And washed with running water and jujube. Add 4.44% glutinous rice, 1% chestnut, 0.67% ginseng and 0.44% jujube to a freshly washed Samgyetang chicken, and prepare for the first meal. Put the ready-made ingredients into the chicken of Samgyetang in the order of glutinous rice, chestnut, jujube, and ginseng, and twist the legs so that the contents do not fall out.

<Step 5> Home>

Samgyetang chicken prepared in the above step 4) is put in a masher and cooked at 80 ° C for 40 minutes to remove chicken fat and solidify the contents to prepare semi-finished products for Samgyetang.

<Step 6> Packaging>

The third stage chicken of the second stage and the third stage of the sea cucumber and the restored sea cucumber are put into the self - The weight of the final product shall be 900g + 20g.

<Step 7> Sterilization>

Samcheetang, which is packaged in abalone, is put into a high-temperature high-pressure sterilizer (RETORT) and sterilized by a high-temperature high-pressure sterilizer (RETORT).

* Sterilized products (storage at room temperature, product shelf 18 months or more)

Sterilization treatment at 121 ° C for 65 minutes (maintenance of pressure 2.1 to 2.5), FO measurement value 8 to 9

* Sterilization products (refrigerated at below ℃ 10, shelf life 6 months product)

Sterilization at 105 ° C for 40 minutes (maintenance of the pressure of 1.1 to 1.5), FO measurement value of 5 to 6

* Frozen products (-18 ℃ refrigerated storage, 24 months shelf life products)

Sterilization at 105 ° C for 50 minutes (maintaining the pressure at 1.1 to 1.5), FO measured value 5 to 6

The traditional sea cucumber samgyetang produced through the above-described manufacturing process can be easily taken at home as a main ingredient, such as chicken, chicken broth, sea cucumber, Hereinafter, the present invention will be described in more detail with reference to the following examples. It is to be understood, however, that these embodiments are provided so that this disclosure will not be interpreted as limiting the scope of the present invention.

Example 1: Dried sea cucumber was put into a dried state to prepare sea cucumber Samgyetang

1) 30 g of maltitol was added to the primary broth of 8.58 K prepared from 30 broilers of three generations, 2.58 g of chicken broth, 270 g of raw onion, 90 g of raw garlic, 60 g of ginger, 90 g of sulfur, and 11.19 kg of water, , 30 g of seasoned pepper-K, 90 g of fresh red sea salt, and 4.47 kg of water were added to prepare final secondary broth. 2) Three kinds of chicken were prepared by adding 1.5Kg of glutinous rice, 30 kinds of jujube, 30 kinds of chestnut and 30 kinds of ginseng.

3) The dried sea cucumber was prepared by washing with running water.

4) The prepared materials of # 1, 2, and 3 were added and sterilized at 121 ° C for 65 minutes in a high-temperature high-pressure sterilizer to prepare Example 1).

&Lt; Example 2 >: Preparation of dried sea cucumber,

1) Prepared primary broth with 30 birds of three generations, chicken 2.58 g, raw onion 270 g, raw garlic 90 g, raw ginger 60 g, hwanggi 90 g, water 11.19 Kg, 30 g of seasoned pepper-K, 90 g of fresh red sea salt and 4.47 kg of water were added to the final secondary broth.

2) Three kinds of chicken were prepared by adding 1.5Kg of glutinous rice, 30 kinds of jujube, 30 kinds of chestnut and 30 kinds of ginseng.

3) After removing the intestines of live sea cucumbers, they were prepared by washing them with running water.

4) Prepared materials # 1, 2, and 3 were added and sterilized at 121 ° C for 65 minutes in a high-temperature high-pressure sterilizer to prepare Example 2).

&Lt; Example 3 >: Dried ginseng was heated at 85 캜 for 1 day and cooled for 5 days.

1) The primary malt sprouts were prepared with 30 rats of three generations, 2.58 g of chicken radish, 270 g of raw onion, 90 g of raw garlic, 60 g of raw ginger, 90 g of sulfur, and 11.19 kg of water, 30 g of seasoned pepper-K, 90 g of fresh red sea salt and 4.47 kg of water were added to the final secondary broth.

2) Three kinds of chicken were prepared by adding 1.5Kg of glutinous rice, 30 kinds of jujube, 30 kinds of chestnut and 30 kinds of ginseng.

3) The dried sea cucumber was heated at 85 ℃ for 20 minutes for 1 day, and after natural cooling for 24 hours, the water was replaced again. After immersion for 5 days in a refrigerator at 5 ℃ and matured, the product was prepared after quick freezing.

4) Prepared materials # 1, 2, and 3 were added and sterilized at 121 ° C for 65 minutes in a high-temperature high-pressure sterilizer to prepare Example 3).

&Lt; Example 4 >: Dried ginseng was heated at 85 캜 for 2 days and cooled for 5 days.

1) Prepared primary broth with 30 birds of three generations, chicken 2.58 g, raw onion 270 g, raw garlic 90 g, raw ginger 60 g, hwanggi 90 g, water 11.19 Kg, 30 g of seasoned pepper-K, 90 g of fresh red sea salt and 4.47 kg of water were added to the final secondary broth.

2) Three kinds of chicken were prepared by adding 1.5Kg of glutinous rice, 30 kinds of jujube, 30 kinds of chestnut and 30 kinds of ginseng.

3) The dried sea cucumber was heated at 85 ° C for 20 minutes and 2 days, and after 24 hours of natural cooling, the water was replaced again and immersed in 5 ° C refrigerator for 5 days.

4) The prepared materials of # 1, 2, and 3 were added and sterilized at 121 ° C for 65 minutes in a high-temperature high-pressure sterilizer to prepare Example 4).

Example 5: Dried ginseng was heated at 95 ° C for 1 day and cooled for 5 days.

1) Prepared primary broth with 30 birds of three generations, chicken 2.58 g, raw onion 270 g, raw garlic 90 g, raw ginger 60 g, hwanggi 90 g, water 11.19 Kg, 30 g of seasoned pepper-K, 90 g of fresh red sea salt and 4.47 kg of water were added to the final secondary broth.

2) Three kinds of chicken were prepared by adding 1.5Kg of glutinous rice, 30 kinds of jujube, 30 kinds of chestnut and 30 kinds of ginseng.

3) The dried sea cucumber was heated at 85 ℃ for 20 minutes for 1 day, and after natural cooling for 24 hours, the water was replaced again. After immersion for 5 days in a refrigerator at 5 ℃ and matured, the product was prepared after quick freezing.

4) Prepared materials # 1, 2, and 3 were added and sterilized at 121 ° C for 65 minutes in a high-temperature high-pressure sterilizer to prepare Example 5).

&Lt; Example 6 >: Dried ginseng was heated at 95 DEG C for 2 days and cooled for 5 days.

1) Prepared primary broth with 30 birds of three generations, chicken 2.58 g, raw onion 270 g, raw garlic 90 g, raw ginger 60 g, hwanggi 90 g, water 11.19 Kg, 30 g of seasoned pepper-K, 90 g of fresh red sea salt and 4.47 kg of water were added to the final secondary broth.

2) Three kinds of chicken were prepared by adding 1.5Kg of glutinous rice, 30 kinds of jujube, 30 kinds of chestnut and 30 kinds of ginseng.

3) The dried sea cucumber was heated at 95 ° C for 20 minutes for 2 days, and after natural cooling for 24 hours, the water was replaced again. After immersion for 5 days in a refrigerator at 5 ° C, the product was matured and rapidly frozen.

4) The prepared materials # 1, 2, and 3 were added and sterilized at 121 ° C for 65 minutes in a high-temperature high-pressure sterilizer to prepare Example 6).

&Lt; Test Example > Sensory test

Thirty samples of sensory inspection workers trained for Samgyetang and Samgyetang (hereinafter referred to as "comparative example"), which were prepared by changing the conditions of various sea cucumber through the above examples, were subjected to sensory evaluation The results are shown in Table 1 below. The items of sensory evaluation were performed on the taste, color, texture, odor and overall acceptability of the chicken, and the score was recorded on the scale of 5 points according to the 5 point scoring method. And recorded in Table 1.

Sensory evaluation by treatment condition of sea cucumber Item Comparative Example Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 flavor 3.7 4.0 4.2 4.4 4.5 4.7 4.9 Color 3.6 4.1 4.1 4.5 4.4 4.7 4.9 Texture 3.4 3.4 3.5 4.0 4.2 4.5 5.0 Chicken odor 4.4 4.6 4.5 4.6 4.7 4.7 4.9 Overall
Likelihood 3.5 3.7 3.8 4.0 4.2 4.5 4.8

As a result of sampling of Samgyetang which is different from ordinary Samgyetang and various sea cucumbers and Samgyetang of the present invention, the conventional sea cucumber Samgyetang of the present invention showed high sensory test results with respect to flavor, color, texture, odor of chicken, . Especially, the taste, texture, and overall acceptability were superior to those of the other examples, and the sea cucumber Samgyetang of the present invention showed a very high score in reducing chicken odor. After sampling the sea cucumber Samgyetang of the present invention, it was said that the sensation of the light taste and the oiliness characteristic of Samgyetang were very good as compared with the other examples. The taste, flavor and texture unique to the sea cucumber remained intact and the Samgyetang , The taste and flavor of unusual sea cucumbers were compared with those of other samgyetangs.

The dried sea cucumber of the present invention is restored to the original sea cucumber by the pretreatment and is excellent in taste, flavor, nutrition and texture, and thus can provide a sea cucumber Samgye tang which is well suited to the chicken of Samgyetang. Therefore, there is a possibility that it can be used industrially as a health supplementary ceremony that can be enjoyed by both sexes in home or restaurant.

Claims (10)

A step of pretreating the chicken feet and mixing them with seasonings to make chicken broth, a second step of preparing the broth by adding the ingredients to the chicken broth and restoring the dried sea cucumber to the original state by dipping, , A third step of freezing and storing the chicken, a fourth step of putting the Samgyetang material into the inside of the chicken to prevent it from falling out, the fifth step of immersing the chicken in the mashing machine and removing the fat from the chicken, And a seventh step of sterilizing retort with a high-temperature high-pressure sterilizer in a sea cucumber-packed sea cucumber samgyetang, and a seventh step of packing the sea cucumber soup and the restored sea cucumber into a dwelling chicken, The method according to claim 1, wherein the chicken leg meat is dipped in cold water for 4 hours or more to remove the pellets, the onion is washed with running water by removing the skin, the ginger and garlic are washed, And the remaining roots were removed. Then, the mixture was heated to 100 ° C by mixing 78.44% of purified water, 18% of chicken meat, 1.89% of raw onion, 0.69% of raw garlic, 0.38% Boiling for a period of time to remove fat and foreign substances, and then producing deep-broiled chicken broth. The method according to claim 1, wherein the salted water for Samgyetang is prepared by adding 65% of concentrated chicken broth, 0.2% of maltitol, 0.2% of seasoned pepper-K, 0.7% of sodium chloride and 33.9% of water and reacting at 80 ° C for 40 minutes, 0.6 to 0.7% by weight. The method according to claim 1, wherein the sea cucumber is recovered by heating the completely dried sea cucumber to a moisture content of 10% or less at 90 to 100 캜 for 10 to 30 minutes, allowing it to stand for 12 to 36 hours in a natural cooling state, For 10 to 30 minutes, left to stand for 12 to 36 hours in a natural cooling state, transferred to cold cold water, rested in a refrigerator at 5 ° C for 4 to 6 days through natural cooling and boiling processes, The water is removed and then vacuum packed and rapidly frozen to produce a raw material of sea cucumber. The method according to claim 1, wherein the fixing of the Samgyetang material in the inside of the chicken is carried out in a cleanly washed Samgyetang chicken, in which the fresh ginseng is washed at a rate of 120 to 150 pieces / sample, washed and immersed in glutinous rice of 4.44%, chestnut 1%, jujube 0.44% And 0.67% of ginseng in order, twisting the legs to twist the contents so as not to fall out, and then preparing for first mashing. [3] The method according to claim 1, wherein the cooked chicken is put in a mashing machine and cooked for the first time at 80 DEG C for 40 minutes to remove fat from the chicken and solidify the contents to produce semi-finished products for Samgyetang [2] The method according to claim 1, wherein the semi-finished product for Samgyetang is prepared by automatically packing the sea cucumber with a second stage samgyetang juice and a third stage recovered sea cucumber, The method according to claim 1, wherein the sterilization is carried out in a high-temperature high-pressure sterilizer packed with an abalone sampler and sterilized at 105 ° C to 121 ° C for 40 to 65 minutes at a pressure of 1.1 to 2.5, How to make a sea cucumber Samgyetang The method according to claim 4, wherein the sea cucumber seaweed separated after the sea cucumber restoration is recycled as broth water A sea cucumber prepared by any one of claims 1 to 9,

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