KR20170006616A

KR20170006616A - Method for manufacturing chicken poultry using herbal medicine and chicken poultry

Info

Publication number: KR20170006616A
Application number: KR1020150097508A
Authority: KR
Inventors: 정인숙
Original assignee: 정인숙
Priority date: 2015-07-09
Filing date: 2015-07-09
Publication date: 2017-01-18
Also published as: KR101712964B1

Abstract

The present invention relates to a method for producing chicken soup. More specifically, the present invention relates to a method for producing chicken soup by using herbal medicinal materials, and to the chicken soup produced through the same. According to the concepts of Koreans who think that good food protect health just like good medicines, wild ginseng and Sarcodon aspratus which traditionally have a health improving effect are contained in the chicken soup, so a novel chewing texture is provided. To this end, the method of the present invention comprises the following steps: producing first broth by sequentially dipping 1 kg of chicken head for 60 minutes to remove blood, parboiling the head for 30 seconds, adding 4 kg of water, and heating the chicken head and water for 90 minutes; producing second broth by sequentially adding herbal medicinal materials in the first broth and heating the same for 4 hours, wherein the herbal medicinal materials include 40 g of Kalopanax pictus, 40 g of Cudrania tricuspidata roots, 25 g of Pleuropterus multiflorus TURCZ., 20 g of Chinese matrimony vines, 30 g of yam, 30 g of wild ginseng, 40 g of barrenwort, 30 g of Angelica gigas NAKAI, 40 g of milk vetch roots, 5 g of Paeonia lactiflora, 50 g of shelled marsh snails, 50 g of Sarcodon aspratus, 50 g of Hovenia dulcis, 35 g of matsutake, 40 g of Codonopsis lanceolata, and 40 g of Adenophola triphylla (Thunb.) A. DC.; and producing the chicken soup by sequentially adding 1 kg of chicken, 50 g of garlic, 40 g of jujube, and 50 g of gingko in the second broth, discharging steam from a pressure caldron, and further heating the same for 15 minutes.

Description

Production Method of Chicken Sauce Using Herbal Medicine and Chicken.

More particularly, the present invention relates to a method for manufacturing chicken poultry, and more particularly, to a method of manufacturing a chicken poultry containing chicken ginseng and potato mushroom which are traditionally excellent in health promotion effect, And a method for producing the same.

It is the first time in the literature that it was first recorded in the Surajang diet of 1795, the "ark of the god of the gods".

Chicken is known as a recipe for people who have been hungry since ancient times. Especially, it is good for people whose body is cold, cold, dry, dry, sweaty, shy and unbalanced or poor concentration.

Especially, it is a traditional food that has proven to be effective in restoring the energy of the patient in the infantile condition after the mother's prenatal and postnatal periods when the infant is absent or has no appetite, and is effective in supplementing the energy which is easily consumed in the summer. .

In recent years, interest in health has increased along with the improvement of income level. Therefore, consumers' perception of food is deviating from the simple meaning that it is a nutritional supply source for maintaining a life phenomenon, so that interest in functional ingredients of food is increasing. .

For this purpose, it is necessary to develop processed products that have palatability and convenience while maximizing the natural component and functional effects of herbal medicines using herbal medicines containing various active ingredients, such as Baek Sook or Samgyetang. Was difficult to remove.

In addition, it is very meaningful to recycle the non-edible parts and by-products of broiler chickens for sake or samgyetang, but the use thereof is almost exclusively used for food, and there is no case where it is applied to foods.

Korean Patent Registration No. 10-1208184 "Method of Cooking Nori Rice, Nut Porridge, Duck Rice Sauce and Chicken Rice Sauce Using Herbal Sauce" Korean Patent Registration No. 10-1030953 "Sucrose Containing Pine Mushroom and Production Method"

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and it is an object of the present invention to provide a method for producing chickens, The present invention provides a method for manufacturing a chicken poultry using a herbal medicine and a chicken poultry.

A method of manufacturing a chicken pork meal using a one-sided medicine according to an embodiment of the present invention includes:

1 kg of chicken head was immersed for 60 minutes to remove pellets, heated for 30 seconds, added with 4 kg of water, and heated for 90 minutes to prepare first broth;

In the first broth, 40 g of guinea mushroom root, 40 g of guacamole root, 25 g of guacamole, 20 g of gugija, 30 g of ginseng, 30 g of ginseng ginseng, 40 g of Sanshi bamboo leaf, 40 g of pulling ginseng, 40 g of ginseng, 5 g of peony root, 50 g of ginseng, 50 g of mushroom, 35g, 40g of dodec, and 40g of the herbal composition and heating for 4 hours to prepare second broth;

1 kg of chicken, 50 g of garlic, 40 g of jujube, and 50 g of bank were put into the second broth, and the mixture was further heated for 15 minutes in a pressure cooker for 15 minutes to prepare a poultry meal;

And a control unit.

Other objects and advantages of the present invention will become apparent from the detailed description given hereinafter and the detailed description and the examples that illustrate the preferred embodiments of the present invention are not intended to limit the scope of the present invention.

According to the present invention, it is possible to improve the texture by maximizing the inherent component and functional effect of the herbal medicinal material, and to have a beneficial effect on health by incorporating various pharmacological effects of the medicinal herb into high quality protein chicken.

In addition, it is effective to make broiler meat non-edible parts and to contribute to low production cost and environmental protection, so that it can be a good product with good value in terms of producers.

FIG. 1 is a manufacturing process diagram of a method for manufacturing a chicken pork meal using the herbal medicine according to the present invention.

In accordance with a preferred embodiment of the present invention, the present invention provides a method for manufacturing chicken pork using herbal medicines based on the necessity of chicken poultry in response to functional ingredients of herbal medicines along with improvement of income level.

Preferred embodiments of the present invention will be described by way of example with reference to the following drawings.

First, in the method of manufacturing a chicken pancake using the herbal medicine applied in accordance with an embodiment of the present invention, a combination of a conventional water or a mixture of legumes and persimmon leaves is used as water for raising the broth.

Portulaca oleracea, the so-called porcine grass used in the present invention, is an annual plant belonging to the genus Porphyra. It originated in India first and has since been spread to other parts of the world.

According to ancient medicine books such as the herbaceous gangbok, the herb of food, and the 本寶本草, P. oleracea has been shown to be effective in the treatment of cyanotic detoxification, It has various efficacies such as boogie relief and branching. In clinic, it treats wounds and diseases such as enteritis, bloody stool, diarrhea, skin ulcer, erysipelas, snake or insect bite, skin inflammation Respectively.

In recent years, P. oleracea has been shown to be effective in inhibiting dysentery bacilli, typhoid bacteria, E. coli, and vaginal bacteria. In addition, it is known that the rate of cure for acute enteritis is 90% and that for chronic enteritis is 60% It is also evaluated as 'natural antibiotic'.

In P. oleracea , components such as noradrenalin, flavonoids, cardiac glycosides, and ancraquinone glycosides have been identified, and dihydroxy tri It also contains nutrients such as dihydroxy triethylamine, malic acid, vitamin B1 and vitamin B2.

Recently, it has been reported that flavones, which accounts for a large proportion of the components of carrots, have excellent antioxidative effects, and it is effective in preventing aging and heart disease by eliminating factors that cause oxidative stress. , And cosmetics.

According to the present invention, the carnivorous juice is obtained and used by using the carnation.

The papaver juice according to the present invention is washed with water, roots are removed, then heated at 45 ° C to 55 ° C for 2 hours to 4 hours without adding water, and then the juice filtered through a conventional juicer is drained Or more, and only the supernatant is used.

In the present invention, the triglyceride is used as a raw material together with the leggings.

The nature of the loess is determined by the type of the clay mineral contained in the loess. The type of the clay minerals constituting the loess is the type of loess formed in the loess It is determined by the geological environment, topography and climate, and most of the surface is large honeycomb structure, and many spaces have a multi-layer structure.

It is known that the soil microorganism is inhabited in the space of the honeycomb structure, and the loess also plays such role as the charcoal charger exerts the attraction force to purify the impurities.

It has been traditionally used as medicinal water for treating Chinese herbal medicine. Especially, it is supplementary food for reducing lipid peroxidation. It is also used for long-term use by cooking oats, barley, wheat and so on.

In addition, as described in the odorant odor, the contents of controlling the blood and blood are described in detail, and it can be seen that it plays a role of an antidote.

The present invention relates to a water-soluble polysaccharide of the present invention, which contains a variety of minerals such as magnesium (Mg), potassium (K) and calcium (Ca), which releases loess into water and soothe the loess,

In the present invention, in the present invention, the mixture of yellow loess and water is mixed at a ratio of 1: 5, and the mixture is stirred at 23 to 27 DEG C for 30 minutes. After 6 hours, the supernatant is collected and then the loess is precipitated in the supernatant. Three supernatants are obtained and the supernatant is used.

The present invention will now be described in detail with reference to an embodiment of the present invention for producing chicken pork sirloin using the prepared green pepper juice and ground water.

The following materials are prepared for this purpose.

Prepare 1 kg of chicken meat that has been washed more than three times in twice the weight of chicken head weight by taking chicken head of slaughtered chicken.

Prepare a variety of oriental herbs such as guinea mushroom, guacamole, guacamole, ginger, horse mackerel, ginseng, sorghum bamboo, dragonfly, hwanggi, peony, chrysanthemum,

Using the materials thus prepared, they are produced according to the production method according to the present invention, as shown in Fig.

(1) immersing 1 kg of chicken head for 60 minutes to remove pellets, heating for 30 seconds, adding 4 kg of water, and heating for 90 minutes to produce first broth (S100);

(2) In the first broth, 40 g of guinea mushroom, 40 g of guacamole root, 25 g of mackerel, 20 g of horse mackerel, 30 g of horse mackerel, 30 g of wild ginseng, 40 g of Sanshi mushroom, 30 g of leek, 40 g of peony root, 5 g of peony root, (Step S200) of preparing a second broth by heating for 4 hours the herbal medicament containing 50g of prawn, 35g of prawn, 40g of prawn, and 40g of parboil;

(3) a step (S300) of adding 1 kg of chicken and garlic, 50 g of jujube, 40 g of jujube, and 50 g of bank into the second broth and further heating the broth for 15 minutes after discharging the steam in a autoclave;

To prepare the present invention.

In particular, it is known that doduck applied to the present invention is superior to wild ginseng. However, as the content of doduck increases, the color of the broth decreases in brightness. Therefore, the content of 5 g to 10 g of 500 g of the herbal medicine is applied.

In addition, the peony applied to the present invention has been used as an important herbal medicine for 1,200 years, and it is used for the purpose of inflammation, pain and soothing in oriental herbs. However, in the present invention, the preference degree of peony can be lowered due to the characteristic odor of peony, The present invention provides a method for manufacturing a chicken pork using the herbal medicine according to the present invention by applying 5g to 10g out of 500g of the whole herbal medicine.

The present invention may be embodied in many other forms without departing from the spirit or essential characteristics thereof. Therefore, the above-described embodiments are merely examples in all respects, and should not be construed restrictively. The scope of the present invention is indicated by the appended claims, and the present invention is not restricted by the specification. Modifications and variations falling within the scope of the appended claims all fall within the scope of the present invention.

S100: First seawater production step S200: Second seawater production step
S300: stage of the third seawater production

Claims

1 kg of chicken head was immersed for 60 minutes to remove pellets, heated for 30 seconds, added with 4 kg of water, and heated for 90 minutes to prepare first broth;
In the first broth, 40 g of guinea mushroom root, 40 g of guacamole root, 25 g of guacamole, 20 g of gugija, 30 g of ginseng, 30 g of ginseng ginseng, 40 g of Sanshi bamboo leaf, 40 g of pulling ginseng, 40 g of ginseng, 5 g of peony gum, 50 g of ginseng, 50 g of mushroom, 35 g, 10 g of dodeca, and 40 g of the herbal composition and heating for 4 hours to prepare second broth;
1 kg of chicken, 50 g of garlic, 40 g of jujube, and 50 g of bank were put into the second broth, and the mixture was further heated for 15 minutes in a pressure cooker for 15 minutes to prepare a poultry meal;
Wherein the method comprises the steps of:

The method according to claim 1,
The water was washed with water and washed with water for 2 hours to 4 hours at 45 ° C to 55 ° C without adding water, and the juice filtered through the juicer was stored for 1 year or more after being washed with water, To obtain a supernatant liquid.

The method according to claim 1,
The water was mixed with a mixture of loess and water at a ratio of 1: 5, and the mixture was stirred at 23 ° C to 27 ° C for 30 minutes. After 6 hours, the supernatant was sampled and the loess was precipitated in the supernatant. To obtain a chrysanthemum chrysanthemum using the herbal medicine.

The method according to claim 1,
A chicken wax using the herbal medicine prepared according to claim 1 or claim 3.