KR20170139782A - Seaweed fulvescens Jjimdak manufacturing methods - Google Patents

Abstract

The present invention relates to a method for preparing seaweed fulvescens braised spicy chicken with vegetables, comprising the following steps of: (1) blanching cut raw chicken in boiling water; (2) putting soy sauce into the blanched chicken, and boiling the same down; (3) putting carrots, potatoes, sweet pumpkins, and meat broth into the chicken, and boiling the same; (4) putting cellophane noodles, rick cakes, red peppers, onions, broccoli, paprika, green onions, and mushrooms into the chicken, and boiling the same; (5) mixing 10-50 parts by weight of dried pollacks, 10-50 parts by weight of mussels, 10-50 parts by weight of kelp, 30-70 parts by weight of anchovies, 30-70 parts by weight of shitake mushrooms, 30-70 parts by weight of fried prawns, 50-200 parts by weight of green onion roots, 200-1000 parts by weight of onions, 100-600 parts by weight of pears, 100-500 parts by weight of apples, 100-500 parts by weight of pineapples, 100-500 parts by weight of kiwis, and 100-500 parts by weight of radishes, and drying and pulverizing the same, mixing the prepared powder with 100 parts by weight of seaweed fulvescens, and aging the sauce at a low temperature for 10-30 days to prepare a seaweed fulvescens sauce; and (6) putting cut squids and the seaweed fulvescens sauce in step (5) into the chicken, and boiling the same. The seaweed fulvescens braised spicy chicken with vegetables prepared by the method of the present invention uses squids and seaweed fulvescens, and thus can reinforce nutritional components and improve the taste and texture, and is very excellent in terms of health and preference.

Description

{Seaweed fulvescens Jjimdak manufacturing methods}

More particularly, the present invention relates to a method for producing a soup chicken,

The present invention relates to a method for producing a steamed chicken having excellent properties.

Chicken is soft and tasteless and flavorful compared to meat, easy to cook and high in nutritional value.

.

The content of chicken is 20.7g in 100g, 4.8g in fat, and 126kcal in calories,

Vitamin B2 is especially abundant. In addition, calcium 4mg, phosphorus 302mg, vitamin A 40I.U., vitamin B1 0.09mg, vitamin B2 0.15mg

And the like. Also, chicken is delicious because it has glutamic acid, which contains various amino acids and nucleic acid components

This is a strong and refreshing taste. Protein is a nutrient that performs essential functions of the body.

It plays a role to prevent various diseases. In chicken breast meat, protein is much higher than other animal foods

22.9%, which is an essential health food for women such as athletes and models interested in weight control.

In addition, chicken meat is rich in protein, helping the brain to grow, not only the role of the skeleton in maintaining the body,

The formation of tissues, and prevent various diseases. In addition, essential amino-rich chickens promote the action of neurotransmitters

Helping them overcome stress. On the other hand, chicken meat is delicate, soft, and digested and absorbed well,

It is also good for children and for those with weak stomachs, as well as adolescents and beauty seekers

Is a protein source. Fats play a role in energy storage and appetite, while calories

Is high. The fat of the chicken is soft and the chicken part of the rough (subcutaneous)

But if you are reluctant to fat, you can remove the oil and remove the shell. The meat of the chicken was 1.2% fat,

It is very small, and it can keep weight while controlling weight, so it can maintain fitness.

to be. In addition, the fat of the chicken contains a linoleic acid which has a preventive effect of arteriosclerosis and heart disease,

It is also suitable for food for the young and the elderly and the patient's diet by dropping the roll value.

Chicken is low in calories compared to other meats, so the middle-aged who are worried about weight gain, the person adjusting, the person recovering, the body

It is suitable for white-collar workers with low activity. Compared to other meats, chicken meat contains protein and

Because it is the most abundant amino acid, eating chicken can reduce the caloric intake accordingly.

Among the various recipes of chicken, steamed chicken dishes are attracting attention. The steamed chicken is our original tradition derived from Andong

It is high in nutritional value and differs from chicken doritang in terms of its seasonings and ingredients. For example, steamed chicken cooks chicken with main ingredients

Various vegetables, jujube, and sauces containing Cheongyang red pepper in the dough are added, and they are prepared by boiling for 25 minutes at high temperature.

do. In the early days, steamed chicken attracted consumers' attention in that they used soy sauce and dough, but in recent years,

It is in such a situation that the popularity is getting worse. In addition, the steamed chicken has a thin texture,

Dodge is not good, it is not appealing to various people.

Accordingly, the inventors of the present invention completed the present invention by developing a new steamed chicken dish using squid and mashrooms while trying to improve the taste and texture of steamed chicken and enhance nutritional characteristics.

Accordingly, an object of the present invention is to provide a method for manufacturing a new steam chicken dish with improved taste and texture and enhanced nutrition

to be.

According to one embodiment of the present invention, the present invention provides a method for producing a chicken breast comprising: (1) (2) On the poached chicken

Adding a soy sauce sauce; (3) boiling the chicken with carrot, potato, pumpkin and broth; (4) The chicken

, Rice cake, Cheongyang red pepper, onion, broccoli, paprika, green onion and mushroom; (5) 10-50 parts by weight,

10-50 parts by weight of mussel, 10-50 parts by weight of sea tangle, 30-70 parts by weight of anchovies, 30-70 parts by weight of shiitake mushroom, 30-70 parts by weight of shrimp,

50-200 parts by weight of papuri, 200-1000 parts by weight of onion, 100-600 parts by weight of pear, 100-500 parts by weight of apple, 100-500 parts of pineapple

100-500 parts by weight of kiwi and 100-500 parts by weight of non-starch are mixed and then dried to be powdered. The powder is mixed with 100 parts by weight of granules and the sauce is aged at low temperature for 10 to 30 days, Producing; And

(6) adding to the chicken the cut squid and the broth sauce of step (5) and boiling,

A method for producing a chicken is provided.

According to another embodiment of the present invention, the present invention provides a method for producing a chicken, comprising: (1) (2) On the poached chicken

Adding a soy sauce sauce; (3) boiling the chicken with carrot, potato, pumpkin and broth; (4) The chicken

, Rice cake, Cheongyang red pepper, onion, broccoli, paprika, green onion and mushroom; (5) The chicken's water

Removing it, and bake it in charcoal to put it in broth of step (3); (6) 10-50 parts by weight of mulberry, 10-50 parts by weight of mussel,

10-50 parts by weight of anchovies, 30-70 parts by weight of anchovies, 30-70 parts by weight of shiitake mushroom, 30-70 parts by weight of dried shrimps, 50-200 parts by weight of paprika,

200-1000 parts by weight, 100-600 parts by weight of pear, 100-500 parts by weight of apple, 100-500 parts by weight of pineapple, 100-500 parts by weight of kiwi

And 100-500 parts by weight of powder are mixed and dried to be powdered, and the powder is mixed with 100 parts by weight of granules

Preparing a source of mash obtained by low-temperature aging the sauce for 10-30 days; And (7)

Squid, and step (5) into a sauce, and boiling the sauce.

All.

The steamed chicken cooked by the manufacturing method of the present invention can be used to produce nutritious ingredients by using squid and mashii

It can be strong, can improve taste and texture, is very good in health and taste.

According to one embodiment of the present invention, the present invention provides a method for producing a chicken breast comprising: (1) (2) On the poached chicken

Adding a soy sauce sauce; (3) boiling the chicken with carrot, potato, pumpkin and broth; (4) The chicken

, Rice cake, Cheongyang red pepper, onion, broccoli, paprika, green onion and mushroom; (5) 10-50 parts by weight of mulberry, 10-50 parts by weight of mussel, 10-50 parts by weight of sea anther, 30-70 parts by weight of anchovies, 30-70 parts by weight of mushroom, 30-70 parts by weight of mushroom, 200-1000 parts by weight of onion, 100-600 parts by weight of pear, 100-500 parts by weight of apple, 100-500 parts of pineapple

100-500 parts by weight of kiwi and 100-500 parts by weight of non-starch are mixed and then dried to be powdered. The powder is mixed with 100 parts by weight of granules and the sauce is aged at low temperature for 10 to 30 days, Producing; And (6) adding a cut squid to the chicken and a saffron sauce of step (5), and boiling the soup. The method of manufacturing a soup according to one embodiment of the present invention The method will be described step by step.

<Step 1>

In the method of manufacturing a steamed chicken according to the present invention, step (1) is a step of putting the cut chicken in boiling water.

The step of dipping the raw chicken into the boiling water for a short time may be, for example, a process in which the raw chicken is soaked in boiling water for about 2-3 minutes and then water is removed.

Through the above process, it is possible to completely remove the remaining chicken poultry, as well as the poultry fat and chicken-specific poultry.

<Step 2>

In the method of manufacturing a steamed chicken according to the present invention, step (2) is a step of putting soy sauce into a chicken of step (1). For example, the step may be carried out by placing the boiled chicken and soy sauce of step (1) into a frying pan and continuing to heat in a low or medium heat until the soy sauce reaches about 10%.

The above step is a process in which soy sauce, which is the basic taste of steamed chicken, is well absorbed into the chicken by roasting and boiling the chicken with boiled water and soy sauce. The soy sauce used in the above step may be a commercially available soy sauce or a soy sauce sauce for making steamed chicken commonly used in the art. Preferably, the soy sauce sauce contains garlic, ginger, pear,

Apple, onion, pepper, pepper, sugar, salt and the like in a suitable ratio and then matured. Said soy sauce is preferably aged for at least 1 to 3 hours, preferably 12 to 72 hours at refrigeration temperature prior to use. The soy sauce having undergone the aging process is further strengthened in its deep taste. Although some spices that can be included in the soy sauce are exemplified in the present invention, those skilled in the art can mix the various spices known in the art based on the soy sauce to prepare another soy sauce. However, . Said soy sauce and the seasonings used may be adjusted according to the amount or preference of the chicken to be used.

<Step 3>

In the method of manufacturing a steamed chicken according to the present invention, step (3) comprises adding the carrots, potatoes and pumpkin and broth to the chicken of step (2)

Put the boiling step.

The above step is to mix the raw materials with the ingredients used in various kinds of steamed chicken to strengthen the taste and to cook the chicken.

The broth used in the above step may be broth commonly used in the art, for example, bovine bone, pig

Broth in which bones or chicken bones are caught, or broth in which anchovies are caught. Preferably, anchovy, kelp,

Roots, onions and shiitake mushrooms in boiling water. In one embodiment, the broth is selected from the group consisting of

30-70 parts by weight of anchovies, 10-20 parts by weight of onion, 10-30 parts by weight of papuri, 1-10 parts by weight of sea tangle,

2-20 parts by weight of the above-mentioned water. The broth produced using the above-mentioned anchovy and the like is added to the steamed chicken

And it is advantageous in terms of sensual characteristics.

The ingredients used in this step include carrots, potatoes and squash, as well as other common plant materials

Can be used. These ingredients are cooked as ingredients that make vegetables of steamed chicken,

.

<Step 4>

In the method for producing a steamed chicken according to the present invention, the step (4) is a step (3) of adding chicken to the chicken of step (3), rice cakes,

Collie, paprika, green onions and mushrooms. In the above step, among the ingredients constituting the vegetables of steamed chicken

Add heat-sensitive ingredients and boil. In addition to the materials used in the above step,

Materials may additionally be used.

<Step 5>

In the method for producing a steamed chicken according to the present invention, the step (5) comprises 10-50 parts by weight of corns, 10-50 parts by weight of mussels,

10-50 parts by weight of anchovies, 30-70 parts by weight of anchovies, 30-70 parts by weight of shiitake mushroom, 30-70 parts by weight of dried shrimps, 50-200 parts by weight of paprika,

200-1000 parts by weight, 100-600 parts by weight of pear, 100-500 parts by weight of apple, 100-500 parts by weight of pineapple, 100-500 parts by weight of kiwi

And 100-500 parts by weight of powder are mixed and dried to be powdered, and the powder is mixed with 100 parts by weight of granules

And the source is matured at low temperature for 10 to 30 days to prepare a sauce source.

In this step, a saffron sauce is prepared for enhancing the nutritional content of the steamed chicken and imparting excellent functionality.

The source of the mushroom was 10-50 parts by weight of mulberry, 10-50 parts by weight of mussel, 10-50 parts by weight of sea tangle, 30-70 parts by weight of anchovy,

30-70 parts by weight of mushroom, 30-70 parts by weight of prawns, 50-200 parts by weight of papuri, 200-1000 parts by weight of onion, 100-600 by weight

100-500 parts by weight of apple, 100-500 parts by weight of pineapple, 100-500 parts by weight of kiwi and 100-500 parts by weight

Dried and pulverized, and the powder thus prepared is mixed with 100 parts by weight of the granules, and the sauce is cooled at a low temperature for 10 to 30 days

It is obtained by aging. Preferably, the source of the mushroom is 30 parts by weight of corn, 30 parts by weight of mussel, 30 parts by weight of sea tangle,

50 parts by weight of anchovy, 50 parts by weight of shiitake mushroom, 50 parts by weight of dried shrimp, 100 parts by weight of papuri, 500 parts by weight of onion, 300 parts by weight of pear,

200 parts by weight of apple, 250 parts by weight of pineapple, 200 parts by weight of kiwi, and 200 parts by weight of the mixture were mixed and dried to be powdered,

The obtained powder may be mixed with 100 parts by weight of the granules and the source may be obtained by low-temperature aging for 20 days.

The various materials used in the sauce sauce are used to enhance the taste of the sauce,

Mussels, kelp, anchovies, shiitake mushrooms, dried prawns, and prawns, as in the present invention,

It is possible to use a sauce that contains a variety of ingredients such as roots, onions, pears, apples, pineapples, kiwi and radish

It is preferable from the viewpoint of functionality.

In addition, it is preferable that the materials used for the sauce source are powdered and then mixed with the saffron. example

According to the experimental results of the present invention, when the above materials are pulverized and mixed with the raw materials as they are,

If you use the juice that crushed the above materials, the foreign body feeling disappeared.

However, it was still found that the stronger fragrance further reduced the sensuality.

<Step 6>

In the method of manufacturing a steamed chicken according to the present invention, step (6) comprises cutting the chicken into squid and cutting squid of step (5)

It is a stage to boil with an ink source.

The squid can be cut to a size that can be eaten, and one or two squid can be used per chicken. Prize

The safflower sauce can vary in its amount according to preference, and is used in an amount of 10 to 50% by weight of the whole broth.

.

According to another embodiment of the present invention, the present invention provides a method for producing a chicken, comprising: (1) (2) On the poached chicken

Adding a soy sauce sauce; (3) boiling the chicken with carrot, potato, pumpkin and broth; (4) The chicken

, Rice cake, Cheongyang red pepper, onion, broccoli, paprika, green onion and mushroom; (5) The chicken's water

Removing it, and bake it in charcoal to put it in broth of step (3); (6) 10-50 parts by weight of mulberry, 10-50 parts by weight of mussel,

10-50 parts by weight of anchovies, 30-70 parts by weight of anchovies, 30-70 parts by weight of shiitake mushroom, 30-70 parts by weight of dried shrimps, 50-200 parts by weight of paprika,

200-1000 parts by weight, 100-600 parts by weight of pear, 100-500 parts by weight of apple, 100-500 parts by weight of pineapple, 100-500 parts by weight of kiwi

And 100-500 parts by weight of powder are mixed and dried to be powdered, and the powder is mixed with 100 parts by weight of granules

Preparing a source of mash obtained by low-temperature aging the sauce for 10-30 days; And (7)

Squid, and step (5) into which the sauce is boiled.

The above steps (1), (2), (3), (4), (6) and (7)

work.

In step (5), the chicken is further roasted in the step (5), and then the roasted chicken is further roasted in a charcoal fire. The method of the present invention

According to the above-described step (5), the roasted chicken has an excellent texture (crispy formula

Respectively.

The char-grilling process may be performed according to a conventionally known method, and preferably,

Or a foil and placed on a net, and then baked for 10 minutes to 1 hour on a charcoal fire.

The steamed chicken prepared by the above-mentioned manufacturing method is superior to the conventional steamed chicken by using squid and mashii

In addition to being able to provide one nutritional ingredient, it can improve taste and texture,

Which is superior to conventional steamed chicken.

EXAMPLES Hereinafter, the present invention will be described in detail with reference to examples, but the following examples are for illustrative purposes only,

The scope of the present invention is not limited thereto.

Example 1: Preparation of steamed chicken

One of the chickens with bones (Harim Co., Ltd.) was cut to a size of about 4 to 10 cm. The cut chicken was placed in boiling water at 100 캜

It was soaked for 2 minutes and then the water was drained to remove the oil and catch. On the other hand, 100 parts by weight of soy sauce, 5 parts by weight of garlic, 2 parts by weight of ginger,

10 parts by weight of ground pear and 10 parts by weight of ground apple were aged at a refrigeration temperature for 12 hours to prepare a soy sauce sauce

Respectively. The battered chicken was placed in a frying pan, and an appropriate amount of the soy sauce sauce was added.

Spices were allowed to permeate inside the chicken. Thereafter, 200 g of potatoes, 50 g of carrot and 200 g of pumpkin were put into the frying pan,

Anchovy, kelp, papule, onion and shiitake were boiled in boiling water for 1-2 hours, then boiled for 5 minutes.

Thereafter, 25 g of raw persimmon, 40 g of rice cakes, 10 g of Cheongyang red pepper, 20 g of onion, 20 g of broccoli, 10 g of paprika, 10 g of green onion and 50 g of oyster mushroom

And then boiled for 5 minutes to prepare steamed chicken.

Separately, 30 g of mackerel, 30 g of mussels, 30 g of kelp, 50 g of anchovies, 50 g of shiitake mushroom, 50 g of dried prawns, 100 g of paprika, 500 g of onion,

300 g of apple, 200 g of apple, 250 g of pineapple, 200 g of kiwi and 200 g of flesh were mixed and dried to be powdered,

The mixture was mixed with 100 g of mesophyll, and the sauce was matured at low temperature for 20 days to prepare a saffron sauce.

Thereafter, 1 squid cut into the prepared steamed chicken was added, and the prepared saffron sauce was added to the whole weight of broth

Was added thereto in an amount of 20% by weight, and the mixture was further boiled for 5 minutes to prepare a steamed chicken of the present invention.

Comparative Example 1: Preparation of steamed chicken

In Example 1, the procedure of Example 1 was repeated except that the mash was used instead of the mash source

I cooked steamed chicken every day.

Comparative Example 2: Preparation of steamed chicken

30g of mulberry, 30g of mussel, 30g of kelp, 50g of anchovy, 50g of mushroom, 50g of dried prawns, 100g of paprika, 500g of onion, 300g of pear,

200 g of pineapple, 200 g of kiwi and 200 g of non-starch were mixed and pulverized into a particle size of 10 to 50 mm. The mixture was mixed with 100 parts by weight of granules and matured for 20 days at a low temperature to prepare a safflower sauce.

The procedure of Example 1 was repeated except that the sauce was used in Example 1,

.

Comparative Example 3: Preparation of steamed chicken

30g of mulberry, 30g of mussel, 30g of kelp, 50g of anchovy, 50g of mushroom, 50g of dried prawns, 100g of paprika, 500g of onion, 300g of pear,

, 200 g of pineapple, 200 g of kiwi and 200 g of muffins were mixed and pulverized into a particle size of 10 to 50 mm,

The mixture was mixed with 100 parts by weight of the juice, and the juice was aged at low temperature for 20 days.

.

The procedure of Example 1 was repeated except that the sauce was used in Example 1,

.

Experimental Example 1: Sensory evaluation

[0040] The seasoning chicken prepared in Example 1 and Comparative Examples 1 to 3 was divided into 20 specialist sensory evaluation personnel

10, 10) were asked to evaluate the overall taste and texture of the steamed chicken according to the following scale. The evaluated result

The average was calculated.

- 5 points: Very good / No oil at all

- 4 points: Good / greasy

- 3 points: Normal

- 2 points: Not good

- 1 point: Not very good

The results of the sensory evaluation are shown in Table 1 below.

Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 4.3 3,4 2.8 2,9 Texture 3.8 3.6 2.7 3.6

As shown in Table 1, the whole of the steamed chicken of the present invention (Example 1) according to the present invention was excellent in taste and had a good texture due to the presence of squid. On the other hand, a steamed chicken steamed in a mashi

1), the taste was so tasty due to the gradual appearance that the overall taste was not good. Also,

The seasoned steamed chicken (Comparative Example 2), which was prepared using a mash fresh source mixed with a mash,

The taste was not good and the foreign body feeling was felt, and the texture was confirmed to be bad. Further,

The steamed chicken of the present invention (Comparative Example 3), which was prepared using a safflower sauce mixed with juice and mash,

I felt this strongly and the taste was not good.

The above results show that the present invention uses powdery sources mixed with various materials such as the present invention

It can be seen that the sensory characteristics of the steamed chicken can be improved.

Example 2: Preparation of steamed chicken

One of the chickens with bones (Harim Co., Ltd.) was cut to a size of about 4 to 10 cm. The cut chicken was added to 100 &lt; RTI ID = 0.0 &gt; boiling &lt;

After the water was poured, the water was drained to remove the oil and the catch. On the other hand, 100 parts by weight of soy sauce, 5 parts by weight of garlic, 2 parts by weight of ginger, 10 parts by weight of gourd, and 10 parts by weight of ground apple were mixed and aged for 12 hours at refrigeration temperature to prepare soy sauce sauce

Respectively. The battered chicken was placed in a frying pan, and an appropriate amount of the soy sauce sauce was added.

Spices were allowed to permeate inside the chicken. Thereafter, 200 g of potatoes, 50 g of carrot and 200 g of pumpkin were put into the frying pan,

Anchovy, kelp, papule, onion and shiitake were boiled in boiling water for 1-2 hours, then boiled for 5 minutes.

Thereafter, 25 g of raw persimmon, 40 g of rice cakes, 10 g of Cheongyang red pepper, 20 g of onion, 20 g of broccoli, 10 g of paprika, 10 g of green onion and 50 g of oyster mushroom

And then boiled for 5 minutes to prepare steamed chicken.

After removing the chicken from the steamed chicken, it was baked on charcoal for 30 minutes. Then, the chicken is again fed

It was put into boiled broth.

Separately, 30 g of mackerel, 30 g of mussels, 30 g of kelp, 50 g of anchovies, 50 g of shiitake mushroom, 50 g of dried prawns, 100 g of paprika, 500 g of onion,

300 g of apple, 200 g of apple, 250 g of pineapple, 200 g of kiwi and 200 g of flesh were mixed and dried to be powdered,

The mixture was mixed with 100 g of mesophyll, and the sauce was matured at low temperature for 20 days to prepare a saffron sauce.

Thereafter, 1 squid cut into the prepared steamed chicken was added, and the prepared saffron sauce was added to the whole weight of broth

Was added thereto in an amount of 20% by weight, and the mixture was further boiled for 5 minutes to prepare a steamed chicken of the present invention.

Experimental Example 2: Sensory evaluation

The sensory characteristics of the steamed chicken prepared in Example 2 were compared with the steamed chicken prepared in Example 1

All. The sensory evaluation was carried out in the same manner as in Experimental Example 1.

The results of the sensory evaluation are shown in Table 2 below.

Example 1 Example 2 flavor 4.3 4.4 Texture 3.8 4.6

As shown in Table 2 above, the steamed chicken was once baked on a charcoal fire (Example 2)

And the mouthfeel was much superior to that of the steamed chicken (Example 1).

The above results show that when the chicken is cooked in a charcoal fire, the texture of the steamed chicken can be significantly improved

She gives.

This is a picture of the finished steamed chicken.

Claims (4)

(1) a step of putting the cut raw chicken into boiling water;
(2) adding a soy sauce to the poached chicken;
(3) boiling carrot, potato, squash, and broth in the material obtained in step (2);
(4) The ingredients obtained in the above step (3) are mixed with the following ingredients: Dungbean, rice cakes, Cheongyang red pepper, onion, broccoli, paprika,
A step;
(5) 10-50 parts by weight of mulberry, 10-50 parts by weight of mussel, 10-50 parts by weight of sea tangle, 30-70 parts by weight of anchovy, 30-70 parts by weight of mushroom
30-70 parts by weight of dried shrimp, 50-200 parts by weight of papuri, 200-1000 parts by weight of onion, 100-600 parts by weight of pear, 100-
500-500 parts by weight of pineapple, 100-500 parts by weight of pineapple, 100-500 parts by weight of kiwifruit and 100-500 parts by weight of non-powdered starch,
Mixing the prepared powder with 100 parts by weight of the granules and subjecting the sauce to low temperature aging for 10 to 30 days to prepare a sauce source; And
(6) adding the cut squid and the saffron sauce of step (5) to the material obtained in step (4)
&Lt; / RTI &gt;


The method according to claim 1,
The source of the step (5) was 30 parts by weight of mulberry, 30 parts by weight of mussel, 30 parts by weight of sea tangle, 50 parts by weight of anchovy,
50 parts by weight of mushroom, 50 parts by weight of prawns, 100 parts by weight of papuri, 500 parts by weight of onion, 300 parts by weight of pear, 200 parts by weight of apple,
250 parts by weight of indole, 200 parts by weight of kiwi, and 200 parts by weight of powder were mixed and dried to obtain powder,
Wherein the mixture is mixed with 100 parts by weight of the granules and the source is subjected to low-temperature aging for 20 days.
Method for manufacturing steamed chicken.

(1) a step of putting the cut raw chicken into boiling water;
(2) adding a soy sauce to the poached chicken;
(3) boiling carrot, potato, squash, and broth in the material obtained in step (2);
(4) The ingredients obtained in the above step (3) are mixed with the following ingredients: Dungbean, rice cakes, Cheongyang red pepper, onion, broccoli, paprika,
A step;
(5) Of the materials obtained in the above step (4), the chickens are removed from the bag,
system;
(6) 10-50 parts by weight of mulberry, 10-50 parts by weight of mussel, 10-50 parts by weight of sea tangle, 30-70 parts by weight of anchovy, 30-70 mushroom
30-70 parts by weight of dried shrimp, 50-200 parts by weight of papuri, 200-1000 parts by weight of onion, 100-600 parts by weight of pear, 100-
500-500 parts by weight of pineapple, 100-500 parts by weight of pineapple, 100-500 parts by weight of kiwifruit and 100-500 parts by weight of non-powdered starch,
, And the powder thus prepared was mixed with 100 parts by weight of granules and the sauce was subjected to low temperature aging for 10 to 30 days.
A step of preparing the sauce source; And
(7) The method of manufacturing a steamed chicken in accordance with the above (5), comprising adding the cut squid and the saffron sauce of step (6) to the material obtained in the step (5) and boiling.


A steamed chicken steamed by the method according to any one of claims 1 to 3.

Images