KR20180000949A - Cooking method of chicken broth fermented with mulberry leaves and Rhus vemiciflua Boiled duck and boiled chicken - Google Patents

Abstract

The present invention relates to whole duck soup and whole chicken soup, and a cooking method thereof. Duck and/or chicken is aged using an aging liquid containing Rhus verniciflua juice and mulberry leaf powder, to remove the bad and meaty smell and soften the meat, thereby improving the eating texture.

Description

{Cooking method of chicken broth fermented with mulberry leaves and Rhus vemiciflua Boiled duck and boiled chicken}

The present invention relates to a method for preparing Samgyetang by using duck and / or chicken aged with aged solution containing a liquorice extract and a mulberry leaf powder.

Traditionally, Baek-sook (or Samgyetang), a typical refreshing food, is cooked by putting rice and ginseng in a chicken or duck and heating it at high temperature for a long time. Chicken or duck meat cooked in the form of pork stew is known to be fleshy, tasty and flavorful and nutritious.

In the stomach of a chicken or a duck, which is taken out of the gut, put glutinous rice, garlic, jujube wrapped in a clean cloth, etc. and boil it in a pot or a pot which is filled with water, and when the meat is sufficiently ripe, it is rescued. Ginseng is wrapped in cloth and put in a soup, and the ingredients of orphan ginseng are brought up, and the soup is mixed with the salt, and the soup is put in the soup. The ginseng is mixed with glutinous rice and put into the chicken and the duck. And the nutrients of ginseng are reduced.

Baek-sook is a traditional Korean food and it is made in various ways in modern times. It has better flavor and better nutritional quality. The problem is that chicken chicken or ducklings have their own fishy smell. There have been various attempts to do this.

For example, Korean Patent Registration No. 10-0535933 discloses a method for manufacturing a herbal rice paddy rice cake using a mushroom, but it has a problem that the odor generated in chickens and ducks can not be completely removed.

In addition, Korean Patent No. 521753 (registered date: Oct. 7, 2005, entitled "Method for manufacturing lacquer tree ginseng using a lacquer tree hydrothermal extract"), water was added to dried lacquer slices in an amount of 10 times by weight, After boiling, the temperature is lowered to 180 ° C, and the water added is evaporated to about 60%, so that the hot water extract of Rhus verniciflua is produced. Step 1: In a raw chicken, ginseng, red ginseng, licorice root, , Glutinous rice, cinnamon and garlic to prepare a chicken for cooking; Step 3: adding the cooked chicken and glutinous rice prepared in Step 2 to the autoclave and pouring the hot water extract of Rhus verniciflua prepared in Step 1 to a weight of 1.5 times the weight of the chicken; Step 4: boiling the chicken, glutinous rice and Rhus kettle heated to 300 ° C for 7 to 8 minutes, reducing the temperature to 120 ° C, and boiling the chicken for 13 to 15 minutes; And a step 5 of preheating a stone pot containing 0.5 times the weight of the raw chicken produced in step 1 to 170 ° C and boiling it, and transferring the boiled chicken to a stone pot in step 4 The present invention relates to a method for producing lacquer tree sampler using hot water extract of Rhus verniciflua, which can shorten the cooking time and maintain excellent texture of chicken, and particularly has an excellent effect of not causing side effects of lacquer when consumed .

(A) 100 parts by weight of glutinous rice is mixed with 100 to 200 parts by weight of water (hereinafter referred to as " glutinous rice wine "), Adding rice to the rice; (B) 0.1 to 0.2 parts by weight of sulfur, 0.1 to 0.2 parts by weight of jujube, 0.05 to 0.09 parts by weight of pomegranate, 0.05 to 0.09 part by weight of Baekbokgyeol, 0.03 to 0.05 part by weight of ginger, 0.03 to 0.05 part by weight of cinnamon, 0.03 to 0.05 part by weight of Angelica giganta, and 0.03 to 0.05 part by weight of Angelica keel; (C) removing 1 to 2 kg of chicken intestines and by-products and washing; (D) boiling in a high-temperature incubator at 90 to 100 ° C by adding a net containing the herbal medicine mixture of step (B) to 100 parts by weight of water; (E) When the water of step (D) starts to boil, 30 to 55 parts by weight of the chicken of step (C), 0.5 to 1.3 parts by weight of salt, 0.1 to 0.3 parts by weight of chemical seasoning and 0.05 to 0.09 parts by weight of coffee Boiling for 20 to 45 minutes at a temperature of 90 to 100 DEG C and boiling for 100 to 150 minutes at an intermediate temperature of 75 to 90 DEG C to prepare broth; (F) recovering the chicken of step (E) and filling the rice of step (A) at a rate of 20 to 40 parts by weight of the chicken; (G) adding 0.2 to 0.5 parts by weight of seaweed per 100 parts by weight of water to the broth of step (E); 100 parts by weight of the chicken in step (F), 160 to 310 parts by weight of the broth of step (G), 10 to 25 parts by weight of sea cucumber and 5 to 13 parts by weight of ginseng are put into the container (H) , Boiling for 8 to 15 minutes at a temperature of 90 to 100 ° C, and a method for producing Yang Samgyetang including ginseng and sea cucumber, which comprises adding sea cucumber to Samgyetang Preferably, the use of water containing herbal medicine as soup is claimed to have a cooler soup than the conventional samgyetang, and it has the effect of removing the soup.

However, these conventional techniques have difficulty in realizing the flavor of traditional white sausage due to excessive contents of herbal medicines, and since cooking is carried out without using aging of chicken or duck utilizing broth, There was a problem that it was not able to completely eliminate the peculiar vitality or the pleasure.

Korean Registered Patent No. 1148006 (Registration date: May 15, 2012) Korean Patent No. 521753 (registered on October 7, 2005)

The object of the present invention, which is created to solve the above problems, is to aged duck and / or chicken with aged liquid containing mulberry liquorice powder and mulberry leaf powder to eliminate the inside and the inside of the duck, And a method for producing the same.

In order to solve the above problems, the present invention relates to a method for producing mulberry leaf and mulberry liquor-aged samgyetang, wherein aged ducks or aged chickens are prepared, and then glutinous rice, jujube, chestnut, And then preparing a raw material by putting a leg of a duck or a leg of a chicken in a first step; A second step of mixing 1 L of the above raw materials with 1 L of broth water mixed with 1: 1 ~ 1.2 volume ratio of Saururus chinensis and basic broth; And 3 stages in which 10-15 eggs of the raw material are added to the mixture on the basis of one grain and then heated at 100 to 150 ° C for 30 minutes to 3 hours.

The method for preparing mulberry leaves and mulberry liquor of the present invention is characterized by further adding 4 to 8 minutes of hot pepper oil, oyster mushroom, bracken herb, host, and leek, .

The present invention also provides a duckweed prepared by the above method.

The present invention also provides a chicken cooked by the above method.

The white pear of the present invention has excellent meat flavor, excellent fatness and flavor, and has good digestion because it uses saururus saururus, and it is enjoyable without the burden of both men and women. You can provide a white stew.

Hereinafter, the present invention will be described in detail.

The duck or chickens of the present invention can be prepared by preparing aged ducks or aged chickens and then adding the glutinous rice, jujube, chestnut, fresh ginseng and garlic called inside of the duck or chicken, A first step of preparing a raw material by threading; A second step of mixing 1 L of the above raw materials with 1 L of broth water mixed with 1: 1 ~ 1.2 volume ratio of Saururus chinensis and basic broth; And adding the mixture to the mixture, and then heating the mixture.

In step 1, the aged ducks or the aged chickens are slaughtered with ducks or chickens whose heads and feet are cut off and whose intestines have been removed from the aged liquid under agitation at 3-5 DEG C for 42-56 hours, preferably at 3.5-4.5 DEG C, It is aged for 52 hours. Through this aging process, it is possible not only to remove the smell of duck and / or chicken, but also to soften meat quality.

The aging solution is prepared by thoroughly stirring and mixing water of 2 to 5% by weight of the green lacquer essence, 0.5 to 3% by weight of freeze-dried mulberry leaf powder, and the remaining amount of water.

Preferably, the freeze-dried mulberry leaf powder is prepared by drying the leaves of Gujipongpong, Gujipongpong and / or Gujipongpol, and preferably 50 to 70 parts by weight of Gujipongpoly, And 1 to 10 parts by weight of leaves.

The above-mentioned sesame liquorice juice is obtained by boiling a mixture of a lacquer tree, a hornbeam tree, a ginger and a residual water at 100 to 150 ° C for 30 minutes to 2 hours, and then extracting a liquid form of the extract.

In addition to being effective in gastrointestinal health, liver health, blood circulation, antibacterial action, anti-inflammatory action, and the like, the silox tree is known as a beneficial medicinal substance known as an anti-cancer ingredient. It has been widely used in medicine. Particularly, the extract according to the above method is characterized in that allergy is not caused even to a person who is sensitive to lacquer. Hovenia is a medicinal substance known to have the effect of detoxifying liver disease such as hangover detoxification, liver cirrhosis, relieving thirst, and relieving feces.

Since the mulberry leaf powder contains a component called deoxynojirimycin which lowers blood sugar, the sugar is slowly absorbed into the blood by lowering the rate at which rice is converted to glucose, thereby preventing diabetes, and mulberry leaves are rich in calcium Growth promotion and prevention of osteoporosis, dietary fiber is rich in helping constipation, iron is rich in the prevention and treatment of anemia is known to be effective. In addition, mulberry leaves contain asparaginic acid to help relieve hangover, polyphenol, glutathione is known to have a rich anti-aging effect.

At this time, the mixture contains 6 ~ 8 wt% of common lacquer tree, 5 ~ 10 wt% of hinoki, 0.1 ~ 0.5 wt% of ginger and remaining water, preferably 7 ~ 8 wt% 8 wt%, ginger 0.3 to 0.5 wt%, and residual water.

And, as the recent wellbeing craze and dieting population increase, many people are avoiding high-fat foods, and in the case of oiled chickens or ducks, especially ducks, it is better to have oil as much as possible. Therefore, before aging chicken or ducks in aged liquid, cut off head and feet in boiling water to remove fat from chickens or ducks, remove ducks or chickens with intestines and remove ducks or chicken grease for 5 to 10 minutes It is good to save the light taste of Baek Sook. However, at this time, if the chicken or duck is removed from the boiling water for too long, the meat quality may become stiff, so it is advisable to remove the grease properly.

In step 1, the ducks or chickens sufficiently aged in the aged liquid are filled with glutinous rice, jujube, chestnut, chestnut, fresh ginseng, and garlic, and then the duck legs or chicken legs are inserted to prepare raw materials. 8 to 20 parts by weight of glutinous rice, 1 to 3 parts by weight of jujube, 2 to 5 parts by weight of chestnut, 1 to 3 parts by weight of ginseng and 2 to 4 parts by weight of garlic are added to 100 parts by weight of chicken. At this time, when the jujube is used in an amount exceeding 3 parts by weight, the flavor felt in the white rice can be felt. In addition, even when the night is used in an amount exceeding 5 parts by weight, the flavor felt in the white rice can be felt.

Step 2 is a step of mixing the raw material with raw liquor mixed with 1: 1 ~ 1.2 volume ratio of liquorice and basic liquor, based on one raw material, to prepare a mixture.

Saururus chinensis is a perennial herb that is distributed in Jeju Island and Jirisan area. It is called Saururus chinensis because there are three spots on the roots and leaves. In other names, it is also called Saururus, White chrysanthemum, and Samjungbag. Saururus chinensis is a medicinal herb that is collected from summer to autumn. In civilian, it is used for hepatitis jaundice when it is bitten by snakes. It has the effect of eliminating bruises, do. It contains isoquercetin, quercetrin, saururic acid, and it has a sweetening effect and a cannibalizing effect. It helps to release the harmful bacteria and succulent bacteria accumulated in the body. In addition, Saururus chinensis has a diuretic effect, which not only has the effect of eliminating swelling of the body but also has an effect of improving blood circulation due to quercetin and quercitrin, and rich in various amino acids and organic acids. have.

The white pearl of the present invention produces white pear by using the various effective pearl white pear as the paddy water. And a mixture of dried Saururus chinensis leaf and Saururus chinensis and a mixture of Saururus chinensis and dried Saururus chinensis were mixed and boiled for 28 ~ 36 hours.

The mixture of Saururus chinensis may include Saururus chinensis leaf, 1 to 2.5 kg of stem and 0.5 to 1.5 kg of dried Saururus chinensis per 30 L of water, preferably 1.8 to 2.0 kg of Saururus chinensis leaf and stem, It may contain 0.7 to 1 kg of root.

In addition, the basic seaweed is boiled in water for 12 to 24 hours after putting onions, kelp, ginger, licorice, onion, apple, pear,

At this time, the basic seawater contains 15 ~ 40g of ginger, 8 ~ 25g of ginger, 10 ~ 30g of licorice, 1,000 ~ 2,000g of onion, 800 ~ 1,200g of apple, 1,000 ~ 1,500g of pear, 10 ~ To 5 g.

In the present invention, no additional salt is added during the preparation of white seaweed, because the white seaweed is mixed with the white seaweed by the above-mentioned white seaweed and basic seaweed.

The third step is a step of heating the mixture. The mixture of the two stages of the broth and the raw material is mixed at 100 to 150 ° C, preferably 100 to 140 ° C for 30 minutes to 3 hours, preferably 30 minutes to 2 hours In this case, 10-15 eggs of the above-mentioned raw materials may be further added to a bank.

The bank is also called white porcelain as the fruit of ginkgo. In October, the fruit on the amygdalus grows in the yellow color. The fruit is piled up in the scarf, midgrain, and endosperm. In the endosperm, there is a turquoise endosperm which we commonly use for food. It contains carbohydrates, proteins, fats, carotene, vitamin C, and other ginseng glycosides, which can cause poisoning. It is known to be effective against seawater, asthma, oil well, cloudy urine or frequent urine. Beta-carotene, which is rich in vitamin A, has an effect that improves the body's immune system and prevents cancer cells from growing in the body. And it has been reported that there is an anticancer effect upon ingestion. In addition, it has the effect of warming the lungs and enhancing the function, and it has the effect of enhancing the nourishment, so that the respiratory or bronchial usually is not good, severe cough due to cold symptoms, and bronchial strengthening It is known that it is helpful for people with asthma as well as for the elderly or weak constitution. In addition, it contains vitamins B1 and E, which helps to strengthen the tincture, and contains a large amount of Jangchoflavone ingredient, it is known to help prevent adult diseases and prevent aging.

The container for the three-stage hot water is not particularly limited, and it can be used in a pot or a pot, preferably by using a cauldron or a pressure vessel.

In addition, the method of the present invention for producing white rice stew is to add hot pepper oil, oyster mushroom, bracken herb, host and leek to boiled rice in the third step to give a delicious taste according to taste, and then boil it for 4 to 8 minutes Step further;

The pepper oil may be pepper oil which is generally commercially available in the art. Preferably, pepper oil is mixed with perilla oil and sesame oil, and the red pepper powder is added to the pan so that it is heated and roasted for 40 seconds to 2 minutes It is possible.

The pepper oil, oyster mushroom, bracken herb, host and leek can be used in an appropriate amount depending on their taste.

Hereinafter, the present invention will be described more specifically based on examples. However, the following examples are provided to aid understanding of the present invention and should not be construed as limiting the present invention thereto.

[Example]

Preparation Example 1: Preparation of aging solution

7.5 weight% of vermicelli wood, 6 weight% of Hovenia dulcis, 0.4 weight% of ginger, and the remaining amount of water (mixture) were prepared. Next, the mixture was heated to a temperature of 120 to 125 ° C by adding strong boron and boiled at the above temperature for 1 hour and 30 minutes. Then, the mixture was cooled, and then sieved to remove impurities to obtain a liquid form of extract, Lilium japonica extract.

Next, agar solution was prepared by thoroughly stirring and mixing 4% by weight of the lime varnish liquorice, 1.5% by weight of lyophilized mulberry leaf powder and the remaining amount of water.

Preparation Example 2: Preparation of aged chicken

The hair and feet of the raw chicken with 0.8 kg of hair removed were cut and the intestines were removed. Next, the chicken was immersed in boiling water for 5 minutes to remove some of the chicken oil.

Next, the chicken in which the oil was partially removed was completely submerged in the aging solution of Preparation Example 1, and aged at 4 캜 for 48 hours to prepare aged chickens.

Preparation Example 3: Preparation of aged duck

The head and foot of the ducklings were removed and the intestines were removed. Next, the duck was immersed in boiling water for 10 minutes to remove some of the chicken oil.

Next, ducks in which the oil was partially removed were completely immersed in the aging solution of Preparation Example 1, and aged at 4 캜 for 48 hours to prepare aged ducks.

Preparation Example 4: Preparation of Saururus chinensis

After pouring 30 L of water into the pot, 1.85 kg of Saururus chinensis and 0.8 kg of dried Saururus chinensis were added to the pot. Then, heat was applied and boiled for 28 hours to prepare Saururus chinensis. During this time, I was worried about the water while I was worried.

Preparation Example 5: Preparation of basic broth

After pouring 30 liters of water into a pot, 75 g of ginger, 45 g of ginger, 45 g of licorice, 3,000 g of onion, 2,700 g of apple, 3,200 g of pear, 90 g of punggi and 1 g of pepper were poured into the pot and then boiled for 20 hours. I was worried when I replenished water.

Example 1: Preparation of chicken paddy

Glutinous rice, jujube, chestnut, fresh ginseng, and garlic were put into the aged chicken of Preparation Example 2, and the raw material was prepared by putting the legs of the chicken. At this time, 15 parts by weight of the glutinous rice, 1.5 parts by weight of jujube, 3 parts by weight of night, 1.2 parts by weight of ginseng and 2.7 parts by weight of garlic were added to 100 parts by weight of the aged chicken.

Next, the Saururus chinensis and the basic broth of Preparation Example 4 were mixed at a volume ratio of 1: 1, and broth was prepared. One liter of broth was placed in a kettle, and the above raw material (chicken) was added. And I put 12 eggs in the bank.

Next, heat was applied to the pot, and the pot was treated with hot water at 100 to 105 ° C for 2 hours to prepare chicken pork.

Example 2: Preparation of duckweed

Glutinous rice, jujube, chestnut, fresh ginseng, and garlic were put into the aged ducks of Preparative Example 3, and the raw materials were prepared by putting the legs of the ducks. At this time, 10 parts by weight of the glutinous rice, 1.3 parts by weight of jujube, 2.8 parts by weight of night, 1.4 parts by weight of ginseng and 3 parts by weight of garlic were added to 100 parts by weight of the aged duck.

Next, the Saururus chinensis and the basic broth of Preparation Example 4 were mixed at a volume ratio of 1: 1, and broth was prepared. One liter of broth was placed in a kettle, and the raw material (duck) was added thereto. And I put 12 eggs in the bank.

Next, heat was applied to the pot and the hot water was treated at 100 ~ 105 ° C for 2 hours to prepare duckweed.

Example 3: Preparation of a chicken chicken

A mixture of perilla oil and sesame oil prepared in the same manner as in Example 1 above was mixed with 16 g of red pepper oil, 30 g of oyster mushroom, 40 g of bracken herb, 50 g of host and 20 g of leek After that, the chicken was further heated at 100 to 105 ° C for 5 minutes to prepare a crispy chicken poultry.

Comparative Example 1: Preparation of chicken poultry using non-aged chicken

The chicken and poultry were prepared in the same manner as in Example 1 except that the head and feet were cut in place of the aged chicken wax in Preparation Example 2, and the glutinous rice, jujube, chestnut, The chicken pork was prepared in the same manner as in Example 1, except that garlic was added, and the legs of the chicken were inserted and used as raw materials.

Experimental Example: Sensory Test

The sensory test was carried out on each of chicken wax in Example 1, duckweed in Example 2, chicken wax in Example 3, and chicken wax using non-aged chicken in Comparative Example 1. The results are shown in Tables 1 to 4 Respectively.

At this time, the sensory test was conducted by selecting 8 subjects from 20s to 60s without discrimination between men and women. The test was based on a score of 10 points based on visual, olfactory, taste, and texture.

division Generation Time smell taste Texture Average Example 1 30s 8 9 8 9 8.5 40s 9 8 9 10 9 50s 9 9 10 10 9.5 60s 10 9 10 9 9.5 Average 9 8.75 9.25 9.5 -

division Generation Time smell taste Texture Average Example 2 30s 9 7 10 10 9 40s 9 8 9 9 8.75 50s 9 9 9 10 9.25 60s 9 9 10 10 9.55 Average 9 8.25 9.5 9.75 -

division Generation Time smell taste Texture Average Example 3 30s 9 10 9 10 9.5 40s 9 10 8 10 9.25 50s 10 8 9 9 9 60s 10 8 8 9 8.75 Average 9.5 9 8.5 9.5 -

division Generation Time smell taste Texture Average Comparative Example 1 30s 8 7 7 8 7.5 40s 8 8 8 8 8 50s 9 8 7 8 8 60s 10 8 7 7 8 Average 8.75 7.75 7.25 7.75 -

In the sensory evaluation of the above Tables 1 to 4, in the case of Examples 1 to 3, it was evaluated generally for high visual sense, olfactory sense, taste, and texture. On the contrary, in the case of Samgyetang produced using aged chicken, there was no visual evaluation difference as compared with Example 1, but the score was low in olfaction and taste, And the taste of the chicken was comparatively lower than that of the Example. In Comparative Example 1, the texture of the chicken was comparatively lower than that of the Example. It was judged to have received a relatively low evaluation as compared with the examples.

Through the above Examples and Experimental Examples, it can be seen that the white poultry (including chicken poultry sausage, duck poultry sausage) of the present invention using chicken or duck aged with the aged liquid prepared by using the lemon liquorice extract and mulberry leaf powder, I am sure that it is possible to provide white seaweed that can be enjoyed without the burden of both men and women because of its good flesh quality, excellent taste and flavor, and good digestion because it uses saururus juice. I could.

While the present invention has been particularly shown and described with reference to specific embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made therein without departing from the spirit or scope of the invention as set forth in the following claims It will be apparent to those of ordinary skill in the art.

Claims (12)

Preparing aged ducks or aged chickens, adding glutinous rice, jujube, chestnut, fresh ginseng, and garlic called inside of the ducks or chickens, and then preparing raw materials by putting duck legs or chicken legs on the ducks or chicken legs;
A second step of mixing 1 L of the above raw materials with 1 L of broth water mixed with 1: 1 ~ 1.2 volume ratio of Saururus chinensis and basic broth; And
And the third step of adding 10-15 eggs of the above raw material to the mixture in the above mixture and then allowing the mixture to boil for 30 minutes to 3 hours at 100 to 150 ° C. Gt; The method according to claim 1, wherein the aged duck or aged chicken
Ducks or chickens with their head and feet cut out and their intestines removed were aged in aged solution at 3 ~ 5 ℃ for 42 ~ 56 hours,
Wherein the aging solution is prepared by mixing lime liquorice essence, freeze-dried mulberry leaf powder, and water. [3] The method according to claim 2, wherein the aging solution comprises 2 to 5% by weight of an enriched liquorice essence, 0.5 to 3% by weight of lyophilized mulberry leaf powder, and water in a remaining amount. [3] The method according to claim 2, wherein the water-borne liquorice is a mixture of 6 to 8% by weight of silkwood, 5 to 10% by weight of hornblende, 0.1 to 0.5% by weight of ginger, Boiling for 2 hours, and then filtering the molten mixture. The method according to claim 1, wherein the raw material is selected from the group consisting of 8 to 20 parts by weight of glutinous rice, 1 to 3 parts by weight of jujube, 2 to 5 parts by weight of chestnut, 1 to 3 parts by weight of fresh ginseng, To 4 parts by weight of a mulberry leaf. The method of claim 1,
A mixture of 1 to 2.5 kg of dried Saururus chinensis leaf per 30 L of water and 0.5 to 1.5 kg of dried Saururus chinensis root was boiled for 28 to 36 hours, and the mulberry leaf, Process for the preparation of aged lacquer aged samgyetang. The method according to claim 1, wherein the basic broth is boiled in water for 12 to 24 hours after putting in water, kelp, ginger, licorice, onion, apple, Wherein the mulberry leaves and the mulberry leaves are aged. [Claim 7] The method according to claim 7, wherein the basic broth is selected from the group consisting of 15 to 40 g of gangue, 8 to 25 g of ginger, 10 to 30 g of licorice, 1,000 to 2,000 g of onion, 800 to 1,200 g of apple, 1,000 to 1,500 g, , And 0.1 to 5 g of green pepper. The method according to claim 2, wherein the head and foot are cut off and the duck or the chicken from which the visceral intestines have been removed is aged, the head and feet are cut into boiling water, the duck or chicken removed from the intestines is put in the duck or chicken, Wherein the mulberry leaves and the mulberry leaves are aged. The method according to claim 1, further comprising the step of additionally adding pepper oil, oyster mushroom, bracken herb, host and leek to boiled rice flour prepared by boiling in hot water, and further boiling for 4 to 8 minutes. Process for the preparation of amygdaloid samgyetang. 10. Duckweed prepared by the method of any one of claims 1 to 10. 10. Chicken according to any one of claims 1 to 10.