KR20180053800A - Manufacturing method of herb chicken - Google Patents
Manufacturing method of herb chicken Download PDFInfo
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- KR20180053800A KR20180053800A KR1020160150800A KR20160150800A KR20180053800A KR 20180053800 A KR20180053800 A KR 20180053800A KR 1020160150800 A KR1020160150800 A KR 1020160150800A KR 20160150800 A KR20160150800 A KR 20160150800A KR 20180053800 A KR20180053800 A KR 20180053800A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
Description
본 발명은 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법에 관한 것으로, 보다 상세하게는 인삼, 구기자, 울금, 황기, 엄나무 등으로 혼합된 한방약재를 액상의 한방소스로 제조하여 여기에 생닭을 재워 숙성하여 포장하여 제조함으로써, 한방 치킨 또는 한방 닭갈비용으로서 한방의 유익한 성분을 제공하면서도 식미(食味)를 더욱 가미할 수 있는 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법에 관한 것이다.More particularly, the present invention relates to a method for manufacturing a herbal medicine for a herbal medicine or a herbal medicine, and more particularly, to a herbal medicine prepared by mixing herbal medicine mixed with ginseng, gugija, gugija, hwanggi, The present invention relates to a method for manufacturing a herbal chicken or a herbal chicken which can provide a beneficial ingredient of herbal medicine as a herbal chicken or herbivorous chicken meat ingredient and can further enhance the taste.
일반적으로, 닭은 소에 비하여 대량 양계가 가능하고 영양가도 높은 편이나 불고기에 비하여 맛이 덜한 닭고기 특유의 맛으로 인하여 많은 소비자들로부터 외면을 당하고 있는 실정에 놓여 있다.Generally, chickens have a large number of poultry and high nutritional value compared with cattle, but they are faced with many customers because of their unique flavor, which is less tasty than bulgogi.
따라서, 근래에는 닭고기를 섭취하기 용이한 적당한 크기로 잘라서 튀긴 후,후라이드 치킨이 개발되어 많은 패스트푸드 점에서 판매되고 있다.Therefore, in recent years, fried chicken has been developed and sold in many fast-food restaurants after being cut and fried in an appropriate size for easy ingestion of chicken.
그러나 이러한 치킨 가공제품은 배터 믹스를 혼합하여 튀긴 후라이드 치킨류와 후라이드 치킨에 양념 소스를 묻힌 양념 치킨류가 주류를 이루고 있어 소비자의 입맛을 획일화시킬 수밖에 없는 문제가 있었다.However, there is a problem that these processed chicken products are made by mixing batter mix and fried fried chicken and fried chicken with seasoning sauce.
더욱이 한방 닭갈비용으로 사용하기 위하여 포장되어 제공되는 한방 닭갈비용 포장 한방 닭은 전혀 제안된 바가 없다.Moreover, there is no proposed one-packed chicken-packed herbal chicken packaged for use with herbal chicken costs.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로서, 본 발명의 목적은 인삼, 구기자, 울금, 황기, 엄나무 중 적어도 1 종 이상으로 혼합된 한방약재와 마늘과 표고 버섯 등의 시즈닝 소스를 넣어 액상의 한방소스로 제조하고 여기에 생닭을 재워 숙성하여 포장하여 제조함으로써, 한방 치킨 또는 한방 닭갈비용으로서 최적의 유익한 성분을 제공하면서도 식미(食味)를 더욱 가미할 수 있는 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법을 제공하는 것이다.DISCLOSURE OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and it is an object of the present invention to provide a medicinal herb which is mixed with at least one kind of ginseng, gugija, It is made with oriental sauce and aged and packed by putting raw chicken in it. By making it packaged, it is possible to provide the best beneficial ingredient as the cost of oriental chicken or oriental chicken, and also to make a taste of oriental chicken or oriental chicken And a method for manufacturing the same.
상기한 목적들을 달성하기 위한 본 발명에 의한 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법은, 한방 닭 조리용 소스를 이용한 한방 닭의 제조 방법으로서, 배를 가르고 내장 및 지방을 제거하여 손질한 생닭을 1회 이상 수세하고 물기를 제거하는 생닭 준비단계; 인삼, 구기자, 울금, 황기, 엄나무 중 적어도 1종 이상으로 혼합된 한방약재에 정제수를 혼합하여 추출기에 넣고 가압 가열 건조시켜 추출액을 추출하고 추출된 추출액을 여과하여 액상의 한방소스 준비를 준비하는 단계; 한방소스가 담긴 용기에 상기 준비된 생닭을 재우고 일정 온도에서 일정 시간 숙성하는 단계; 및 상기 숙성단계를 거친 닭고기를 기밀성이 우수한 포장재에 진공 포장하는 닭고기 포장 단계를 포함하여 이루어지는 것을 특징으로 한다.In order to accomplish the above objects, the present invention provides a method for manufacturing a herbal chicken for herring chicken or herring chicken, comprising the steps of: A step of preparing a raw chicken by washing with water at least once and removing moisture; The herbal medicine mixed with at least one kind of ginseng, gugija, kelp, hwanggi, and lamb, mixed with purified water, put in an extractor, pressurized and heated to extract the extract, and the extracted extract is filtered to prepare a liquid oriental sauce ; Placing the prepared chicken in a container containing a herbal sauce and aging the chicken at a predetermined temperature for a certain period of time; And a chicken packing step of vacuum packing the chicken having undergone the aging step in a packing material having excellent airtightness.
여기서, 상기 한방소스에는 시즈닝 소스로서 마늘, 표고 버섯, 및 생강이 포함될 수 있다.Here, garlic, shiitake, and ginger may be included as the seasoning source in the one-sided sauce.
또한, 상기 한방 약제는 인삼 6 ~ 24g, 구기자 4 ~ 20g, 울금 4 ~ 20g, 황기 4 ~ 20g, 엄나무 4 ~ 20g으로 된 한방약재와 정제수 800 ~ 3200cc를 혼합하고, 상기 시즈닝 소스는 마늘 5 ~ 15g, 표고 버섯 10 ~ 30g, 생강 3 ~ 9g이 포함됨이 바람직하다.The herbal medicine is prepared by mixing 800 ~ 3200 cc of herbal medicinal herb with 6 ~ 24g of ginseng, 4 ~ 20g of ginger, 4 ~ 20g of ginger, 4 ~ 20g of ginger and 4 ~ 20g of ginger, 10 to 30 g of shiitake mushroom, and 3 to 9 g of ginger.
또한, 상기 숙성 단계에서는, 0~ 15℃의 온도에 30분간 동안 숙성함이 바람직하다.In the aging step, it is preferable to aged at a temperature of 0 to 15 ° C for 30 minutes.
또한, 상기 숙성단계를 거친 생닭을 2차적으로 별도의 양파, 생강, 정백당, 후추 등으로 이루어진 소스가 담긴 용기에 재우고 2차 숙성할 수도 있다.Alternatively, the raw chicken having been subjected to the above aging step may be secondarily fermented by putting it in a container containing a sauce consisting of onion, ginger, black pepper, pepper and the like.
상술한 바와 같은 본 발명에 따른 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법에 의하면, 인삼, 구기자, 울금, 황기, 엄나무 중 적어도 1 종 이상으로 혼합된 한방약재와 마늘과 표고 버섯 등의 시즈닝 소스를 넣어 액상의 한방소스로 제조하고 여기에 생닭을 재워 숙성하여 포장하여 제조함으로써, 한방 치킨 또는 한방 닭갈비용으로서 한방의 유익한 성분을 제공하면서도 식미(食味)를 더욱 돋울 수 있는 효과가 있다.According to the present invention, there is provided a method for manufacturing a herbal chicken or a herb-packed chicken for herring roe, comprising the step of mixing seasoning sauce such as garlic, shiitake and the like with at least one herbal medicine mixed with at least one of ginseng, gugija, Is made into a liquid one-sided sauce, and the raw chicken is put on the sauce and aged and packaged to produce a beneficial ingredient of herbal chicken or herb chicken as well as a beneficial effect on the taste.
도 1은 본 발명의 일실시예에 따른 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법을 나타내는 순서도이다.FIG. 1 is a flow chart illustrating a method for manufacturing a herbal chicken or herbal chicken for one-body chicken according to an embodiment of the present invention.
본 발명은 그 기술적 사상 또는 주요한 특징으로부터 벗어남이 없이 다른 여러가지 형태로 실시될 수 있다. 따라서, 본 발명의 실시예들은 모든 점에서 단순한 예시에 지나지 않으며 한정적으로 해석되어서는 안된다.The present invention may be embodied in many other forms without departing from its spirit or essential characteristics. Accordingly, the embodiments of the present invention are to be considered in all respects as merely illustrative and not restrictive.
제 1, 제 2 등의 용어는 다양한 구성요소들을 설명하는데 사용될 수 있지만, 상기 구성요소들은 상기 용어들에 의해 한정되어서는 안 된다. The terms first, second, etc. may be used to describe various components, but the components should not be limited by the terms.
상기 용어들은 하나의 구성요소를 다른 구성요소로부터 구별하는 목적으로만 사용된다. The terms are used only for the purpose of distinguishing one component from another.
예를 들어, 본 발명의 권리 범위를 벗어나지 않으면서 제 1 구성요소는 제 2 구성요소로 명명될 수 있고, 유사하게 제 2 구성요소도 제 1 구성요소로 명명될 수 있다. For example, without departing from the scope of the present invention, the first component may be referred to as a second component, and similarly, the second component may also be referred to as a first component.
어떤 구성요소가 다른 구성요소에 "연결되어" 있다거나 "접속되어" 있다고 언급된 때에는, 그 다른 구성요소에 직접적으로 연결되어 있거나 또는 접속되어 있을 수도 있지만, 중간에 다른 구성요소가 존재할 수도 있다고 이해되어야 할 것이다. It is to be understood that when an element is referred to as being "connected" or "connected" to another element, it may be directly connected or connected to the other element, .
반면에, 어떤 구성요소가 다른 구성요소에 "직접 연결되어" 있다거나 "직접 접속되어" 있다고 언급된 때에는, 중간에 다른 구성요소가 존재하지 않는 것으로 이해되어야 할 것이다.On the other hand, when an element is referred to as being "directly connected" or "directly connected" to another element, it should be understood that there are no other elements in between.
본 출원에서 사용한 용어는 단지 특정한 실시예를 설명하기 위해 사용된 것으로, 본 발명을 한정하려는 의도가 아니다. 단수의 표현은 문맥상 명백하게 다르게 뜻하지 않는 한, 복수의 표현을 포함한다. The terminology used in this application is used only to describe a specific embodiment and is not intended to limit the invention. The singular expressions include plural expressions unless the context clearly dictates otherwise.
본 출원에서, "포함하다" 또는 "구비하다", "가지다" 등의 용어는 명세서상에 기재된 특징, 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것이 존재함을 지정하려는 것이지, 하나 또는 그 이상의 다른 특징들이나 숫자, 단계, 동작, 구성요소, 부품 또는 이들을 조합한 것들의 존재 또는 부가 가능성을 미리 배제하지 않는 것으로 이해되어야 한다.In the present application, the terms "comprises", "having", "having", and the like are intended to specify the presence of stated features, integers, steps, operations, components, Steps, operations, elements, components, or combinations of elements, numbers, steps, operations, components, parts, or combinations thereof.
다르게 정의되지 않는 한, 기술적이거나 과학적인 용어를 포함해서 여기서 사용되는 모든 용어들은 본 발명이 속하는 기술 분야에서 통상의 지식을 가진 자에 의해 일반적으로 이해되는 것과 동일한 의미를 가지고 있다. Unless defined otherwise, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.
일반적으로 사용되는 사전에 정의되어 있는 것과 같은 용어들은 관련 기술의 문맥상 가지는 의미와 일치하는 의미를 가지는 것으로 해석되어야 하며, 본 출원에서 명백하게 정의하지 않는 한, 이상적이거나 과도하게 형식적인 의미로 해석되지 않는다.Terms such as those defined in commonly used dictionaries are to be interpreted as having a meaning consistent with the contextual meaning of the related art and are to be interpreted as either ideal or overly formal in the sense of the present application Do not.
이하, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자가 본 발명을 용이하게 실시할 수 있을 정도로 상세히 설명하기 위하여, 본 발명의 가장 바람직한 실시예를 첨부된 도면을 참조로 하여 상세히 설명하기로 한다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings, in order that the present invention may be easily understood by those skilled in the art. .
도 1은 본 발명의 일실시예에 따른 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법을 나타내는 순서도이다.FIG. 1 is a flow chart illustrating a method for manufacturing a herbal chicken or herbal chicken for one-body chicken according to an embodiment of the present invention.
도 1에 도시된 바와 같이, 본 발명의 일실시예에 따른 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법은, 생닭 준비단계(S10), 한방소스 준비 단계(S20), 숙성단계(S30), 및 닭고기 포장 단계(S40)를 포함하여 이루어진다.As shown in FIG. 1, a method for preparing a herbal chicken for oriental chicken or herbivorous chicken according to an embodiment of the present invention includes steps of preparing a raw chicken (S10), preparing a herb source (S20), aging (S30) And a chicken packing step (S40).
상기 생닭 준비단계(S10)에서는, 취식자가 취식할 수 있도록 닭(대략 1kg 이상의 생닭을 사용)의 배를 가르고 내장 및 지방을 제거하여 손질한 생닭을 1회 이상 수세하고 물기를 제거하여 생닭을 준비하도록 한다.In the raw chicken preparation step (S10), a chicken (about 1 kg or more of raw chicken is used) is slaughtered so that the food can be consumed by the user, and the raw chicken is washed with water once more by removing the viscera and fat, .
상기 한방소스 준비 단계(S20)에서는 인삼, 구기자, 울금, 황기, 엄나무 중 적어도 1종 이상으로 혼합된 한방약재에 정제수를 혼합하여 추출기에 넣고 가압 가열 건조시켜 추출액을 추출하고 추출된 추출액을 압착 여과하여 액상의 한방소스 준비하게 된다.In the preparation step (S20), the herbal medicine mixed with at least one kind of ginseng, gugija, kelp, hwanggi, and japanese is mixed with purified water, and the mixture is heated and dried under pressure to dry the extract. Thereby preparing a liquid-phase one-sided source.
여기서 상기 한방약재에 정제수를 혼합하는 이유는 한방약재의 향이 과도하게 진하여 한방소스를 통하여 조리되는 닭의 식미가 저하되는 것을 방지하면서도 생닭에 일정한 수분을 공급하기 위함이다.The reason why the purified water is mixed with the herbal medicine is that the oriental medicinal herb has an excessive flavor, thereby preventing a decrease in the taste of the chicken cooked through the one-sourced sauce while supplying a certain amount of water to the raw chicken.
상기 인삼은 미나리목 오갈피 나무과에 속하는 음지성 여러해살이풀로써 학명을 panax ginseng이라 하며, 혈압강하, 호흡촉진, 인슐린 작용 증강, 적혈구, 헤모글로빈 증가, 항피로 작용, 작업능력 촉진작용, 성선의 발육촉진작용, DNA합성촉진작용과 중추신경억제 및 흥분작용, 용혈 방어작용과 용혈작용 등의 효능이 있다.The ginseng is a perennial herbaceous perennial plant belonging to the family Thunbergii. It is known as panax ginseng. It is known as panax ginseng. It is known as panax ginseng. It has blood pressure drop, respiratory stimulation, insulin action, erythrocyte, hemoglobin increase, antipyretic action, The action of promoting DNA synthesis, the inhibition of central nervous system and excitement, the effect of hemolytic defense and hemolysis.
상기 구기자는 예로부터 불로장생을 위한 약으로 알려질 만큼 건강을 도모하는데 잘 알려진 약재로서, 고혈압예방, 발육촉진, 지방간, 동맥경화 예방, 피로회복, 노화방지, 노안예방, 치매예방, 다이어트 효과 등에 효능이 있는 것으로 알려져 있다.The gugija is a well-known medicinal herb that has been known to be a medicine for a long time. It is effective for prevention of hypertension, promotion of growth, prevention of fatty liver, arteriosclerosis, fatigue recovery, prevention of aging, prevention of presbyopia, prevention of dementia, .
상기 울금은 소화장애 개선, 신진대사 촉진, 암 예방 등의 효능이 있는 것으로 알려져 있다.It is known that the herb has the effects of improving digestive disorders, promoting metabolism, and preventing cancer.
상기 황기(Astragalus membranaceus)는 콩과에 속하는 식물로, 한의학에서 많이 사용되는 본초의 하나로서, 만성피로, 식욕상실, 빈혈, 상처회복, 발열, 알레르기, 자궁출혈, 자궁탈(uterine prolapse) 등에 효능이 있는 것으로 알려져 있다.Astragalus membranaceus is a plant belonging to the soybean family. It is one of the most used herbs in Oriental medicine. It is effective for chronic fatigue, loss of appetite, anemia, wound restoration, fever, allergy, uterine bleeding and uterine prolapse .
상기 엄나무는 보통 속껍질이나 뿌리를 이용하여 약재료로 사용하는 것으로 관절염 예방, 신경통 치유, 관절염, 종기, 암, 피부병 등 염증질환에 탁월한 효과가 있고, 만성 간염 같은 간장질환에도 효능이 탁월한 것으로 알려져 있다.It is known to have excellent efficacy against inflammatory diseases such as arthritis, neuralgia, arthritis, swelling, cancer, skin diseases, and liver diseases such as chronic hepatitis.
또한, 상기 한방 소스에는 시즈닝 소스로서 마늘과 표고 버섯 등이 포함될 수 있음이 바람직하다. 그 외에도 양파, 생강, 정백당, 후추 0.5 ~ 2g, 천일염 중 적어도 하나가 포함될 수도 있다.In addition, garlic, shiitake, and the like may be included as the seasoning source in the one-sided sauce. In addition, it may contain at least one of onion, ginger, citron, pepper 0.5 ~ 2g, and sun salt.
이때, 상기 한방 약제는 인삼 6 ~ 24g, 구기자 4 ~ 20g, 울금 4 ~ 20g, 황기 4 ~ 20g, 엄나무 4 ~ 20g으로 된 한방약재와 정제수 800 ~ 3200cc를 혼합함이 바람직하다.At this time, it is preferable to mix 800 ~ 3200 cc of purified herbal medicine with 6 ~ 24g of ginseng, 4 ~ 20g of ginger, 4 ~ 20g of ginger, 4 ~ 20g of ginger and 4 ~ 20g of ginger.
또한, 시즈닝 소스는 마늘 5 ~ 15g, 표고 버섯 10 ~ 30g, 생강 3 ~ 9g 등이포함될 수 있다.The seasoning sauce may include 5-15 g of garlic, 10-30 g of shiitake mushroom, 3-9 g of ginger, and the like.
상기 숙성 단계(S30)에서는, 한방소스가 담긴 용기에 생닭을 재우고 일정 온도(바람직하게는 0~ 15℃의 저온)으로 일정 시간(대략 30분간) 동안 숙성함이 바람직하다.In the aging step (S30), it is preferable that the live chicken is put in a container containing the one-sided sauce and aged for a certain time (about 30 minutes) at a constant temperature (preferably, low temperature of 0 to 15 DEG C).
한편, 본 발명에 있어 선택적으로 상기 숙성단계를 거친 생닭을 2차적으로 2차 숙성단계를 거칠 수도 있다. Meanwhile, in the present invention, the live chicken which has undergone the aging step may be subjected to a secondary aging step.
이때, 상기 2차 숙성 단계에서는 닭 특유의 냄새를 날려버리고 생닭이 조미가 되어 식미를 돋울 수 있도록 하기 위해 상기 1차 숙성단계를 거친 생닭을 별도의 양파, 생강, 정백당, 후추 등으로 이루어진 소스가 담긴 용기에 재우고 일정 ㅇ온도(바람직하게는 0~ 15℃)로 일정시간(대략 30분) 동안 숙성하여 이루어질 수도 있다.At this time, in the second aging step, the raw chicken roasted in the first aging step is added to a sauce made of onion, ginger, black pepper, pepper and the like in order to blow off the odor of the chicken, And then aged for a predetermined time (about 30 minutes) at a constant temperature (preferably 0 to 15 ° C).
한편, 상기 숙성단계를 거치 숙성 닭고기를 구이용 연료를 이용하여 익히는 단계를 거칠 수도 있다.The aging step may be followed by a step of grinding aged chicken using a roasting fuel.
상기 닭고기 포장 단계(S40)에서는, 기밀성이 우수한 진공 포장재에 담아 진공 포장한 후, 즉석 조리가 가능하도록 급속 냉장하여 이루어진다.In the chicken packaging step (S40), vacuum packaging is carried out in a vacuum packaging material having excellent airtightness, followed by rapid cooling so as to enable instant cooking.
본 발명은 여러 가지 상이한 형태로 구현될 수 있으며 상기 설명된 실시예에 한정되지 않으며, 도면에서 본 발명을 명확하게 설명하기 위해서 설명과 관계없는 부분은 생략되었다. 이상에서 본 발명의 실시예에 대하여 상세하게 설명하였지만 본 발명의 권리범위는 이에 한정되는 것은 아니고 다음의 청구범위에서 정의하고 있는 본 발명의 기본 개념을 이용한 당업자의 여러 변형 및 개량 형태 또한 본 발명의 권리범위에 속하는 것이다.The present invention may be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the invention to those skilled in the art. While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, It belongs to the scope of right.
Claims (5)
배를 가르고 내장 및 지방을 제거하여 손질한 생닭을 1회 이상 수세하고 물기를 제거하는 생닭 준비단계;
인삼, 구기자, 울금, 황기, 엄나무 중 적어도 1종 이상으로 혼합된 한방약재에 정제수를 혼합하여 추출기에 넣고 가압 가열 건조시켜 추출액을 추출하고 추출된 추출액을 여과하여 액상의 한방소스 준비를 준비하는 단계;
한방소스가 담긴 용기에 상기 준비된 생닭을 재우고 일정 온도에서 일정 시간 숙성하는 단계; 및
상기 숙성단계를 거친 닭고기를 기밀성이 우수한 포장재에 진공 포장하는 닭고기 포장 단계를 포함하여 이루어지는 것을 특징으로 하는 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법.
A method for manufacturing a herbal chicken using a one-pot chicken cooking sauce,
Preparing the raw chicken to remove the water and remove the viscera and fat, wash the prepared chicken one or more times and remove the water;
The herbal medicine mixed with at least one kind of ginseng, gugija, kelp, hwanggi, and lamb, mixed with purified water, put in an extractor, pressurized and heated to extract the extract, and the extracted extract is filtered to prepare a liquid oriental sauce ;
Placing the prepared chicken in a container containing a herbal sauce and aging the chicken at a predetermined temperature for a certain period of time; And
And a packaging step of vacuum-packing the chicken having undergone the aging step in a packaging material having excellent airtightness.
상기 한방소스에는 시즈닝 소스로서 마늘, 표고 버섯, 및 생강이 포함되는 것을 특징으로 하는 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법.
The method according to claim 1,
Wherein the one-way sauce includes garlic, shiitake mushroom, and ginger as a seasoning source.
상기 한방 약제는 인삼 6 ~ 24g, 구기자 4 ~ 20g, 울금 4 ~ 20g, 황기 4 ~ 20g, 엄나무 4 ~ 20g으로 된 한방약재와 정제수 800 ~ 3200cc를 혼합하고, 상기 시즈닝 소스는 마늘 5 ~ 15g, 표고 버섯 10 ~ 30g, 생강 3 ~ 9g이 포함되는 것을 특징으로 하는 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법.
3. The method of claim 2,
The oriental medicinal herb is mixed with 800 ~ 3200 cc of herbal medicine containing 6 ~ 24g of ginseng, 4~20g of ginger, 4~20g of ginger, 4 ~ 20g of ginger, 4 ~ 20g of ginger, A shiitake mushroom 10 to 30 g, and a ginger 3 to 9 g.
상기 숙성 단계에서는, 0~ 15℃의 온도에 30분간 동안 숙성하는 것을 특징으로 하는 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법.
The method according to claim 1,
Wherein the fermentation step comprises aging at a temperature of 0 to 15 DEG C for 30 minutes.
상기 숙성단계를 거친 생닭을 2차적으로 별도의 양파, 생강, 정백당, 후추 등으로 이루어진 소스가 담긴 용기에 재우고 2차 숙성하는 것을 특징으로 하는 한방 치킨 또는 한방 닭갈비용 한방 닭의 제조 방법.
5. The method of claim 4,
Wherein the fermented chicken is secondarily fermented in a container containing a sauce made of onion, ginger, black pepper, pepper and the like and then aged secondarily.
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| KR102025437B1 (en) | 2019-06-10 | 2019-11-26 | 권동주 | Fried Chicken including Herbal medicine ingredient and Method of Making the Same |
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