KR20160130099A - Manufacturing Method Of Functional Samgyetang By Life Cycle - Google Patents

Abstract

The purpose of the present invention is to provide a manufacturing method of functional chicken soup in accordance with life cycle in order to prepare suitable functional chicken soup for the life cycle of a consumer and prepare suitable functional chicken soup for season. According to an aspect of the present invention, the manufacturing method of functional chicken soup in accordance with life cycle comprises: a cleaning step of cleaning a chicken; a curing step of curing the chicken; a broth extraction step of extracting broth from chicken feet; a chicken filling step of filling the chicken with stuffing; a chicken boiling step of boiling the chicken with the broth; a topping preparation step of preparing a topping according to the life cycle of a consumer, or season; a balanced herb extract preparation step of preparing a balanced herb extract according to the life cycle of the consumer, or season; and a chicken soup provision step of adding the balanced herb extract, the topping, and cooked rice to the chicken and the broth, performing a heating process, and providing the consumer with chicken soup. Accordingly, a manufacturer can effectively provide a consumer with chicken soup which includes a suitable ingredient for the life cycle of the consumer, or season.

Description

{Manufacturing Method of Functional Samgyetang By Life Cycle}

The present invention relates to a method for manufacturing functional samgyetang by lifecycle, and more particularly, to a method for manufacturing functional samgyetang by lifecycle by providing samgyetang suited to the lifecycle of a samgyetang consumer and providing seasonal functional samgyetang.

The native chicken is a protein food with less fat and digestion than beef or pork. Especially, the protein of native chicken contains linoleic acid in the fatty acid, so it is good for prevention of adult diseases. It is also suitable for the old-fashioned type ㅇ patient's formula and also contains vitamin A, B1, B2 and niacin.

Recently, with interest of people about health and development of cooking technology using the efficacy of planting, much interest and research such as inventing various kinds of functional samgyetang have been raised. For this purpose, a functional samgyetang such as a functional liquorice bath, a goat ginseng samgye tang, an osteoporosis prevention samgyetang, and a bokyang samgyetang have been disclosed.

Korean Patent No. 10-1218788 discloses a method for producing a functional white liquor and a method for producing the same using a method for manufacturing a functional liquorice of Korean beef, The way of boiling is known.

As shown in Fig. 1, this process includes a step of boiling Samgye tang through a process of boiling for 90 minutes to 150 minutes in a specific herbal water.

FIG. 1 is a schematic view showing a conventional method for manufacturing Samgyetang.

In order to apply the functional samgyetang obtained by the above method to the general restaurant business, since the process of heating the hot water takes 90 to 150 minutes, the functional samgyetang must be cooked at least 100 minutes before the customer visits the restaurant, Functionality To provide a functional samgyetang to customers who want samgyetang, a special functional samgyetang should be cooked in another pot for 90 to 150 minutes.

Such a manufacturing method is not a proper cooking technique to be applied to a general restaurant business which needs to satisfy customer's desire. This means that the cooking process of functional samgyetang which has the effect of specific planting should be developed as a new method.

Korean Patent Laid-Open No. 10-2001-0103113 discloses a method of preparing a functional samgyetang in which the garlic, ginseng, bank, jujube, chestnut, glutinous rice, pine nut, 10 to 50 g of the eastern powder and 1 to 5 g of the perilla powder are added to 0.15 to 0.2 L of water and boiled for about 4 to 10 minutes by adding the soup made by stirring continuously so as not to press on the floor, .

This conventional technology can help children, juveniles, women, and housewives to eat together, prevent various diseases, help modern people to improve their health, and enjoy Samgyetang with savory and light taste. And it is a cooking method of functional samgyetang which has the effect of expanding the base of Samgyetang which is a traditional food.

However, the above-mentioned method is somewhat lacking in purpose of producing a comprehensive functional samgyetang manufacturing method including customer's desires, and a target-oriented marketing considering the consumption mind of the modern customer group whose consumption purpose is clear and is further subdivided .

In addition, the presentation of efficacy to help the health metabolism of all the body lacks its credibility.

Therefore, there is a demand for the development of Samgyetang which can concentrate the purpose of the functional samgyetang efficacy having the efficacy of specific planting into one, and to achieve the purpose more effectively.

1. Korean Registered Patent No. 10-1218788 (disclosed on March 22, 2012) 2. Korean Patent Publication No. 10-2001-0103113 (published on November 23, 2001)

It is an object of the present invention to provide a Samgyetang which satisfies the lifecycle of Samgyetang consumers and at the same time provide functional Samgyetang which is suitable for the season.

Another object of the present invention is to provide a method for manufacturing Samgyetang, which mills a plant material for each series into a Samgyetang finished product of the prior art and uncoils it into Samgyetang gravy.

To achieve the above object, according to one aspect of the present invention, there is provided a method of manufacturing a functional samgyetang by lifecycle, the method comprising: A step of soaking the chicken; A broth extraction step of extracting broth from chicken broth; Filling the chickens with chickens; Boiling the chicken with the broth; A topping preparation step of preparing a topping according to a user's life cycle or season; A balance smoothie preparation step of preparing a balance smoothie according to the life cycle of the consumer or season; And providing the balance smoothie, topping and rice to the chicken and broth, heating the chicken, and providing the chicken to the consumer.

In addition, the topping preparation step may be divided into the following categories according to the life cycle of the consumer, for example, for children, for women, for all ages, and for the elderly.

The topping preparation step may be a topping method comprising the steps of: preparing a topping solution containing cucumber, soya, broccoli or cordyceps in spring according to the season; toppings including a hwanggi, an oak, a jujube, Topping comprising top mushroom, mushroom, oyster mushroom, shiitake mushroom or caterpillar fungus, and in winter preparing a topping comprising sweet potato, potato, mushroom, shiitake mushroom, caterpillar fungus or mushroom.

The topping preparation step may include preparing the topping including the cold or soothing for the female, preparing the topping including the Chinese cabbage for the entire age group, and preparing the topping including the green bean or the mustard for the old age .

In addition, the balance smoothie preparation step may be divided into a balance smoothie for children, a woman, an all-age group and an old-age group according to the life cycle of the consumer.

In addition, the balance smoothie preparation step may include a step of preparing the balance smoothie, wherein the child includes vitamin nuts powder, the female nectar contains powder, the all age layer contains yellow rug extract, And preparing a smoothie.

In addition, the balance smoothie preparation step may divide the life style of the consumer according to each season, and prepare 16 balance smoothies.

The sixteen balance smoothies are characterized in that the children include chlorella in the spring, season cereals in the spring, vitamins of the vitamins in the autumn, and mistletoe in the winter.

The sixteen balance smoothies are characterized in that the above-mentioned all-age group includes seasonings of spring onion for spring, yanggokgwa for summer, yellowgrass for autumn, and sea tangle for winter.

The sixteen balance smoothies are characterized in that the old age group includes three hundreds of milligrams in the spring, mung beans in the summer, three in the autumn, and winter in the winter.

The sixteen balance smoothies are characterized in that the female ladies include cold or soothing in spring, white ladle in summer, cold ladle in autumn, and gold and silver in winter.

In addition, in the Samgyetang serving step, the broth and chicken are first placed in a container, broth is added, the balance smoothie is put in a boil, the foam is removed, and rice is put in.

In addition, the Samgyetang serving step is characterized in that the topping is firstly dipped in boiling broth, and then the chicken and rice are raised.

As described above, the present invention can effectively provide functional samgyetang suited to the lifecycle of Samgyetang users.

In addition, it is possible to effectively provide Samgyetang, which includes materials suitable for each season, to the user.

In addition, there is an effect that the effect and the purpose of providing the functional native chicken Samgyetang are clearly displayed by the season or the life cycle.

FIG. 1 is a schematic view showing a conventional method for manufacturing Samgyetang.
2 is a flowchart illustrating a method of manufacturing a functional samgyetang by lifecycle according to an embodiment of the present invention.
FIGS. 3 to 4 are block diagrams illustrating a topping preparation step in a process of manufacturing a functional samgyetang by lifecycle according to an embodiment of the present invention.
5 to 6 are block diagrams illustrating balance smoothing preparation steps in a method of manufacturing a functional samgyetang according to a life cycle according to an embodiment of the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of a method for manufacturing functional samgyetang according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS In the following description of the present invention, a detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear. In the specification, " comprising "or" comprising " means that, unless specifically stated otherwise, other elements may be included, Quot ;, " part ", "... module" and the like mean a unit for processing at least one function or operation.

First, a method of manufacturing a functional samgyetang according to an embodiment of the present invention will be described in detail with reference to FIG.

2 is a flowchart illustrating a method of manufacturing a functional samgyetang by lifecycle according to an embodiment of the present invention.

As shown in FIG. 2, in the method of manufacturing a functional samgyetang according to an embodiment of the present invention, a chicken step (S100) for finishing a chicken is performed first, followed by a step of dipping the chicken (step S110) (S120) of extracting broth from the broiler chickens, a step of filling the chickens filling the chickens (S130), and a step of boiling the broilers using the broth (S140). A topping preparation step S150 of preparing a topping according to a life cycle of a consumer or a season of a consumer and performing a balance smoothie preparation step S160 of preparing a balance smoothie according to a user's life cycle or season Finally, a balance smoothie, topping and rice are added to the chicken and broth, heated and then supplied to the consumer (step S170).

First, the chicken care step (S100) is to clean the chickens with a clean boiled glove for efficiency of work so that the chicken does not slip in the hand.

The chick cuts off the tip of the wing and cuts off the entire neck, tail (all anal). When the neck of the chick is cut off from the esophagus, it is separated from the flesh by the hand. Take care not to injure the chest of the chicken by scissors and cut the skin of the upper chest of the chicken with the scissors. The shell that is attached to the back can be reversed by turning it backwards.

Then you will see the fat in the upper side of the chicken, but with the husk all out. Be careful not to bruise your breasts here. Also, remove the viscera visible on the hips by hand (anus by-product review).

All of the fat near the anus of the chicken is removed. If there are less intestinal parts removed from the anus, remove all of them, and do not need to remove the embedded red intestines located on the sides of the spine, which is visible inside the chickens.

Finally, if all the trimmed chickens remain, remove them all and rinse them once in running water.

Next, in performing the dipping stage (S110), the salt index is made at a ratio of 1 liter of water to 10 g of salt, and the aqueous solution of the salt of mannitol is sufficiently soaked that the chicken is sufficiently soaked for at least one night (12 hours).

In addition, the purpose of poultry is to be a liver in the chicken, and when the poultice is added to the poultry, the salinity of the poultry is appropriate.

Also, if the chicken is taken out of the salt index, rinse it and cook it immediately or save it if it is not.

Also, it is not good if the chicken is dried, so be sure to go into the cooking as soon as possible.

Finally, remove any flecks that may remain visible before the chicken is exposed.

Next, in the broth extraction step (S120), the frozen chicken breasts are prepared, and the chicken nails are completely removed by scissors while removing the blood by immersing in cold water for about 1 hour after thawing.

Also, rinse well-trimmed chicken feet and boil the water (enough to lock the chicken feet), then add the chicken feet that have been trimmed if the water boils.

Also, after putting the chicken feet, boil the chicken feet for 5 minutes after the water boils again.

Also, the boiled chicken feet are rinsed 2-3 times in cold water.

In addition, rinse the chicken feet back into cold water and begin to boil. The water is not poured in from the beginning.

Also, if the water in the chicken feet is full, the chicken feet are burned. Therefore, it is necessary to boil the water while supplementing the water a little at a time so as to extract the amount of the broth to be used for a day.

In addition, chicken wings after extracting the amount to be used for a day are cooled and stored in a freezer. The frozen chicken legs, which are frozen in the net on the next day, are put into a boiling kettle in the net and cooked together. The chicken legs that boil once and boil the white flesh are better.

In addition, chicken broiler should be discarded after extracting the broth twice, so be sure to boil it in the net and classify it as chicken broiler.

In the step of filling the chicken (S130), take the chickens that have been protected and rinse them once in the running water, and prepare them by shaking the water several times.

In addition, we will classify a chicken for all ages and older adults, and a general-purpose chicken for children and women. We will use relatively large chickens as a counterweight and a relatively small chickens to fill. (It should be judged based on 450g and should be used after planning in advance).

In addition, 5 grams of taro, 3 grams of pumpkin, 6 grams of ginger, 6 grams of ginseng, 2 grams of mackerel, 5 grams of mung bean, 5 grams of garlic and 5 grams of jujube are sliced into pieces. After closing the throat and putting mung bean on it (putting it without mung bean), after blocking the hole of the chicken's anus with mushroom, pumpkin, and taro, cross the chicken leg and fix it.

Also, if a chicken has half of the right side of a chicken 's breasts based on the midline of the backbone and chest, the right side of the backbone is split in half and the two are weighed.

In other words, the way to prepare the chicken is the same for children and for women, and for all ages and older people.

Next, in the step of boiling the chicken (S140), the chicken is firstly put into a pot and put in a mold for preventing pressure.

Also, put the chicken in a pile of piles (chicken and stuffed chicken should be cooked separately so that they can be easily handled later).

Also, when you live in a large pot, you have to build up a space in which you can float boiled water in the middle (the leg of the chicken is facing the pot wall).

In addition, pour water into the water by itself (lightly submerged), put on fire, boil, boil for 5 minutes, then turn off the fire.

In addition, the boiled water is made in the middle of the room to allow the water to float, so that the water can be floated as much as possible, and then the cold water is poured again, and then all the cold water is released as much as possible Even if the water can not be floated.

In addition, chicken boiled broth which is boiled is piled up and poured into a cauldron which once was destroyed. The chicken broth extracted from the country is boiled and begins to boil with the color.

Also, the amount of chicken broth is kept in a large amount.

Also boil the chicken as it is for 3 hours (remove any impurities that come up during boiling).

Also, make sure that the chicken is boiled for 3 hours and the chicken starts to boil for the time it starts to work. In other words, if the first guest arrives at 11:50 am, it starts to boil at 8:40, and at 11:40, it should be shortened to an unpaid (the boil does not boil, it is about 85 to 90 degrees).

Also, the way the chicken is cooked may vary from one workshop to another, boiling water while boiling, and keeping the chicken out of the broth.

Next, the topping preparation step (S150) may be processed through the following process.

The topping metering of the functional samgyetang according to the embodiment of the present invention can change the topping according to preference degree, trend, input efficiency and cost.

Also, toppings are sliced into a size that is easy to eat.

The topping may also include the following materials:

2g of roasted grain, 3g of roasted vegetables (safflower / zucchini / carrot), 2g of green onion, 1g of garlic, 2g of ground beef, 1g of soya, 3g of broccoli.

In addition, toppings for all age groups may contain 1 g of fresh Chinese cabbage.

Women's toppings can also contain more (about three times) cough and soothing.

In addition, the topping preparation step (S150) may be carried out while having the form as shown in Figs. 3 to 4.

FIGS. 3 to 4 are block diagrams illustrating a topping preparation step in a process of manufacturing a functional samgyetang by lifecycle according to an embodiment of the present invention.

That is, as shown in FIG. 3, the topping preparation step (S150) may be divided into a topping for children, a woman, an all-age group and an old-age group according to a life cycle of a consumer.

As shown in FIG. 4, the topping preparation step S150 may be divided into seasonal toppings, summer toppings, autumn toppings, and winter toppings.

That is, toppings including cucumbers, soleae, broccoli or cucumbers are included in the spring depending on the season, and toppings including hwanggi, ogipi, jujube, mitham, cordyceps or mung bean in summer and jujube, golden top mushroom, , Toppings containing mushrooms, shiitake mushrooms or caterpillars, and in winter, toppings containing sweet potatoes, potatoes, oyster mushrooms, shiitake mushrooms, caterpillars or gooseberries can be prepared.

The topping preparation step (S150) is a form in which toppings including a cold or soothing for women are prepared, toppings including cordyceps are prepared for all age groups, and toppings including mung bean or cashew nuts are prepared for the elderly .

Next, a balanced smoothing preparation step (S160) will be described in detail with reference to FIG. 5 to FIG. 6 in the course of the method of manufacturing a functional samgyetang according to an embodiment of the present invention.

5 to 6 are block diagrams illustrating balance smoothing preparation steps in a method of manufacturing a functional samgyetang according to a life cycle according to an embodiment of the present invention.

As shown in FIG. 5, Balance Smoothie can be divided into children's, women's, all aged and elderly people according to their lifecycle, and children's vitamins are particularly included in the fruit smoothies. Characterized in that the whole age layer contains a yellow crest extract component and the aged layer contains a trifoliate component.

Here, the balance smoothie preparing step (S160) prepares a balance smoothie corresponding to the consumer's life cycle, for the children, the ladies, the all ages, and the old people.

In addition, the balance smoothie preparation step (S160) includes a step of preparing a balance smoothie so that the child includes vitamins of the vitamins of the fruit, the vitamins of the ladies include powder, Prepare.

In addition, as shown in FIG. 6, in the balance smoothie preparation step (S160), 16 balance smoothies can be prepared by dividing the lifestyles divided by the consumer's life into four seasons.

In other words, 16 balance smoothies can be made to include chlorella in the spring, cereals in the summer, vitamins of the vitamins in the autumn, and mistletoe in the winter, seasonal for children.

In addition, 16 balance smoothies can be used for all ages, including seasonal firewood for spring, firewood for summer, firewood for autumn, and sea bream for winter.

In addition, 16 balance smoothies can be used to include three hundreds of milligrams in spring, mung beans in summer, three in autumn, and winter in summer for the elderly.

In addition, the 16 balance smoothies can be made to include cold or soothing in spring for women, seasonal flowers in summer, cedarwood in autumn, and gold and silver in winter.

Finally, a samgyetang is provided based on the prepared material through the preparing step (S170).

In the step of providing Samgyetang (S170), the balance smoothie, topping and rice are added to chicken and broth, heated and then supplied to the consumer.

Here, rice should be built in a grueling way because it is rice to go into the hot water, and when it is served in the form of rice cooked, it can be put under the hot water.

In addition, in the step of providing Samgyetang (S170), broth and chicken are put in a container, broth is added, a balance smoothie is added, and then boiled, and the bubbles are removed and rice is added.

In addition, in the step of providing Samgyetang (S170), the toppings may be firstly dipped in boiling broth and then placed on the chicken and rice.

In addition, the Samgyetang providing step (S170) may be performed through the following process.

Keep chicken and broth first in a pot. If space permits, you may leave it open for an hour before your visit. However, in the method of putting chicken and broth in a pot first, for women and children, the amount of broth is the same.

However, in the case of all ages and older people, the amount of broth to be placed in the pot is different. Therefore, the amount of broth (500ml) required for the elderly should be kept. In other words, if the order quantity for older people is higher than that for all age groups, and if the average order quantity for all age groups is higher, only the quantity of broth (400ml) for all age groups should be kept.

Put the balance smoothies of the series in a pot filled with broth and chicken, and when it boils, walk through the bubbles and feed the rice.

When rice is cooked in a weak fire, the broth is not overflowed. However, when the cooked rice is heated too much, it is overflowed so that the fire is always kept in a weak state (when fast delivery is required, It does not overflow).

The topping should be placed in the broth and put on top of the chicken and rice with a pair of tongs.

The 1,000 year-old herb of Chinese caterpillar fungus is soaked in the broth for a while with a forceps and pulled out on the topping.

Healthy mung bean in summer The green mung bean of green mung bean is put on the side of topping after being mung bean.

Lastly, Samgyetang, which is manufactured through the method of manufacturing functional samgyetang according to the life cycle of the embodiment of the present invention, can be carried out as follows for each type.

In the case of children, the broth is characterized by a double and deep flavor, rich in protein that children like. In addition, the vitamins have been changed into fruit trees, healthy body, making protein from the body to help promote growth, the enzyme has a good quality of vegetable amino acids.

In the case of children, it may be carried out in the form of containing 450 ml of broth, 0.03 g of cinnamon powder, 0.01 g of powder, 0.3 g of buckwheat powder, and 0.01 g of vitamins of fruit.

In addition, in the case of all age groups, the broth is brownish, and the deep-seawater flavor and fragrant aroma of the medicinal product can be deeply felt.

In the case of all age groups, 400 ml of water, 100 ml of sulfuric acid liquor, 0.03 g of licorice, 0.05 g of cinnamon, 0.02 g of Angelica gigantis, 0.2 g of garlic, 0.02 g of ginger, 0.01 g of powdered mushroom, . ≪ / RTI >

In addition, in the case of the elderly, the broth is pale green, has a deep and rich taste, and has a flavor of Japanese soup. The amount of sulfur in the natural diet is the highest among the vegetables, so it has anti-aging function

In the case of the aged layer, 500 ml of broth, 0.03 g of licorice, 0.05 g of cinnamon, 0.02 g of Angelica gigas, 0.2 g of garlic, 0.02 g of ginger, 0.01 g of powdered mug, 0.1 g of mung bean powder, And the like.

In addition, in case of women, the broth is light pink, has a light taste, and basically has a beautiful body-like taste. Cucumber is in powder form and has anti-cancer antibacterial, anti-inflammatory, anti-diabetic and diet functions.

In the case of females, it can be carried out in the form of containing 450 ml of broth, 0.02 of corn flour, 0.05 g of corn flour, 0.03 g of garlic flour, 0.02 g of ginger flour, 0.01 g of licorice flour, 1 g of bitumen, have.

While the present invention has been described in connection with what is presently considered to be practical exemplary embodiments, it is to be understood that the invention is not limited to the disclosed embodiments, but, on the contrary, Should be interpreted as falling within the scope of.

S100: Chicken care step S110: Bleeding step
S120: broth extraction step S130: chicken fill step
S140: chicken boil step S150: topping preparation step
S160: Balance smoothie preparation step S170: Samgyetang provision step

Claims (13)

Chicken trimming stage;
A step of soaking the chicken;
A broth extraction step of extracting broth from chicken broth;
Filling the chickens with chickens;
Boiling the chicken with the broth;
A topping preparation step of preparing a topping according to a user's life cycle or season;
A balance smoothie preparation step of preparing a balance smoothie according to the life cycle of the consumer or season;
And providing the balance smoothie, topping and rice to the chicken and broth, heating the chicken, and providing the chicken to the consumer with the balance smoothie, topping and rice.
The method according to claim 1,
Wherein the topping preparation step comprises:
The method according to any one of claims 1 to 3, wherein the topping is divided into two groups according to the life cycle of the consumer, for children, for women, for all ages, and for the elderly.
The method according to claim 1,
Wherein the topping preparation step comprises:
Depending on the season, toppings containing cucumbers, soothing, broccoli or cordyceps in the spring, toppings containing hwanggi, ogipi, jujube, mitham, cordywoo or mung bean in summer and jujube, golden top mushroom, Mushroom, shiitake mushroom or Chinese cabbage, and toppings including sweet potatoes, potatoes, oyster mushrooms, shiitake mushrooms, Chinese caterpillar fungus, or goose mushroom are prepared in winter.
3. The method of claim 2,
Wherein the topping preparation step comprises:
Characterized in that the above-mentioned female preparation is prepared for toppings including cold or soothing, toppings for cordillin for all ages are prepared, and toppings containing mung bean or royal jelly for elderly layer are prepared. Way.
The method according to claim 1,
The balance smoothie preparation step may include:
The method according to claim 1, wherein the balance smoothies are divided into a balanced smoother for children, for women, for all ages, and for seniors according to the life cycle of the consumer.
6. The method of claim 5,
The balance smoothie preparation step may include:
Characterized in that the child includes vitamin Nut fruit powder, the ladies' noodle contains powder, the whole age group contains a yellowtail extract, and the elderly layer includes a balance smoothie Functional Cycle Samgyetang Manufacturing Method.
The method according to claim 6,
The balance smoothie preparation step may include:
Wherein the balance lifestyles divided by the life cycle of the consumer are divided again into four seasons to prepare 16 balance smoothies.
8. The method of claim 7,
The sixteen balance smoothies,
Characterized in that the children include chlorella in the spring, cereals in the summer, vitamins of the vitamins in winter, and mistletoe in winter, seasonally.
8. The method of claim 7,
The sixteen balance smoothies,
Characterized in that the above-mentioned all ages include seasoning of Jangsujangseoscho in spring, yanggokgyeol in summer, Huangchil in autumn, and sea tangle in winter, and functional sea cucumber in each life cycle.
8. The method of claim 7,
The sixteen balance smoothies,
Wherein said age-old group comprises three hundred acres in spring, mung bean in summer, three acres in autumn, and persimmon in winter.
8. The method of claim 7,
The sixteen balance smoothies,
Characterized in that the above-mentioned women include cold or soothing in spring, white water in summer, cold water in autumn, and gold eucalyptus in winter.
The method according to claim 1,
The method according to claim 1,
The method according to any one of claims 1 to 7, wherein the broth and chicken are first placed in a container, soup water is added, the balance smoothie is added, boiled, and the bubbles are removed and rice is added.
13. The method of claim 12,
The method according to claim 1,
Wherein the topping is firstly dipped in boiling broth and then raised on the chicken and rice.

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