KR20180114999A - Chicken Breast Spicy Sauce Steak - Google Patents
Chicken Breast Spicy Sauce Steak Download PDFInfo
- Publication number
- KR20180114999A KR20180114999A KR1020170047094A KR20170047094A KR20180114999A KR 20180114999 A KR20180114999 A KR 20180114999A KR 1020170047094 A KR1020170047094 A KR 1020170047094A KR 20170047094 A KR20170047094 A KR 20170047094A KR 20180114999 A KR20180114999 A KR 20180114999A
- Authority
- KR
- South Korea
- Prior art keywords
- chicken breast
- sauce
- steak
- oven
- carrots
- Prior art date
Links
Images
Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
Abstract
Description
본 기술은 식감이 질기고 맛이 밋밋한 닭 가슴살의 특성을This technology has the characteristics of a chicken breast with a soft texture and a plain taste.
보안 하기 위한 기술로서 타 식재료를 추가함 으로서 심감과 맛을 추가하고 소스를 As a security technology, you can add other ingredients to add depth and flavor,
추가함으로서 밋밋한 맛을 개선 고 좋은 방법으로 위의 요리를 즐겨 먹을 수 있기 위한 방법 입니다.It is a way to improve the flat taste by adding and to enjoy the above dishes in a good way.
닭 가슴살: 간질환 예방 (쇠고기보다 메티오닌을 비롯한 필수아미노산이 풍부하여 간장의 기능을 좋게 한다.)Chicken Breast: prevention of liver disease (It is rich in essential amino acid including methionine than beef, and improves the function of liver.)
당근: 시력개선효과 (당근의 비타민 A와 카로틴은 체내에 흡수되어 시각 기능에 영향을 준다.)Carrot: Improved vision (Carrot's vitamin A and carotene are absorbed into the body, affecting visual function.)
양파: 효능 항암 효과, 당뇨병·고혈압·동맥경화 예방기술Onion: efficacy anticancer effect, prevention of diabetes, hypertension, atherosclerosis
식감이 퍽퍽한 닭 가슴살은 삶은 뒤 구움 으로서 식감을 부드럽게 하고 밋밋한 맛을 매콤한 소스를 추가 함 으로서 맛을 개선하여 소량의 채소를 추가해 곁들임 으로서 맛과 다양성을 추가하는 것이 목적입니다.The meaty chicken breasts are cooked after boiling to soften the texture and improve the taste by adding a spicy sauce to add a plain taste, adding a small amount of vegetable and adding flavor and variety.
닭 가슴살, 당근, 양파, 고추장, 소금: 시중의 마트에서 쉽게 구매가 가능 합니다Chicken breast, carrots, onions, kochujang, salt: Easy to buy from the market
닭 가슴살은 그냥 삶은 뒤에 굽고 당근 양파는 간단히 손질을 한 간을 하고 구워 주고 소스는 고추장과 소금 꿀을 첨가하여 뜨거운 물에 섞어 부드럽게 섞어 줍니다The chicken breast is just baked in the back of the boiled, the carrot onion is simply cooked and baked, and the sauce is added with hot pepper paste and salt honey, mixed with hot water and mixed gently
닭 가슴살: 간질환 예방 (쇠고기보다 메티오닌을 비롯한 필수아미노산이 풍부하여 간장의 기능을 좋게 한다.)Chicken Breast: prevention of liver disease (It is rich in essential amino acid including methionine than beef, and improves the function of liver.)
당근: 시력개선효과 (당근의 비타민 A와 카로틴은 체내에 흡수되어 시각 기능에 영향을 준다.)Carrot: Improved vision (Carrot's vitamin A and carotene are absorbed into the body, affecting visual function.)
양파: 효능 항암 효과, 당뇨병·고혈압·동맥경화 예방Onion: efficacy anticancer effect, prevention of diabetes, hypertension, arteriosclerosis
위에 설명 한 요리의 완성본 입니다 This is the complete version of the dish described above.
닭 가슴살을 끓는 물에 담 궈 15분간 끓여 둡니다.Chicken breast is soaked in boiling water and boiled for 15 minutes.
그 뒤 끓여 놓은 닭 가슴살을 프라이팬에 강한 불로 앞, 뒤를 겉만 익힌 뒤 뚜껑을 뚜껑을 닫아 놓은 뒤에 중불에서 익혀 둡니다 이방법은 오븐이 없을 경우에 방법을 사용 한 것임으로 오븐이 있다면 오븐을 사용해 주세요 그뒤 당근을 샤또칼로 둥글게 자르고 야파를 두껍게 썰어 구워 줍니다. 소스는 고추장 한숫갈 꿀 한 숫갈 소름 조금 을 넣고 뜨거운 물 반컵 을 널고 섞어 줍니다. 그 뒤 접시위에 소스를 뿌리고 익힌 닭 가슴살과 당근, 양파를 올려 플레이팅을 해줍니다.After that, boil the chicken breast in a frying pan with a strong fire, cook it on the outside, close the lid, close the lid and cook it in the medium. This method is used when there is no oven. If there is an oven, please use the oven. Cut the carrots round with a chateau knife and bake thickly into the jaffa. The sauce puts a little bit of coriander, honey and a scoop of crab, and mixes and mixes a half cup of hot water. Then, sprinkle with sauce on top of the plate and cooked chicken breast, carrots and onions.
닭 가슴살이 두꺼울 수도 있음으로 슬라이스로 올려 굽는 것 또한 좋은 방법으로
당근과 양파를 사용 하는 것 보다는 메쉬 포테이토와 고기 소스를 올려 놓거나
혹은 상쾌한 식감의 배추 셀러드를 넣어 추가하는 것또한 좋은 방법 압나더Chicken breast can be thick, so it's a good idea to put it on a slice
Rather than using carrots and onions, place mesh potatoes and meat sauces
It is also a good way to add a fresh vegetable cabbage salad.
Claims (1)
그 뒤 끓여 놓은 닭 가슴살을 프라이팬에 강한 불로 앞, 뒤를 겉만 익힌 뒤 뚜껑을 뚜껑을 닫아 놓은 뒤에 중불에서 익혀 둡니다 이방법은 오븐이 없을 경우에 방법을 사용 한 것임으로 오븐이 있다면 오븐을 사용해 주세요 그뒤 당근을 샤또칼로 둥글게 자르고 야파를 두껍게 썰어 구워 줍니다. 소스는 고추장 한숫갈 꿀 한 숫갈 소름 조금 을 넣고 뜨거운 물 반컵 을 널고 섞어 줍니다. 그 뒤 접시위에 소스를 뿌리고 익힌 닭 가슴살과 당근, 양파를 올려 플레이팅을 해줍니다.
Chicken breast is soaked in boiling water and boiled for 15 minutes.
After that, boil the chicken breast in a frying pan with a strong fire, cook it on the outside, close the lid, close the lid and cook it in the medium. This method is used when there is no oven. If there is an oven, please use the oven. Cut the carrots round with a chateau knife and bake thickly into the jaffa. The sauce puts a little bit of coriander, honey and a scoop of crab, and mixes and mixes a half cup of hot water. Then, sprinkle with sauce on top of the plate and cooked chicken breast, carrots and onions.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170047094A KR20180114999A (en) | 2017-04-12 | 2017-04-12 | Chicken Breast Spicy Sauce Steak |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020170047094A KR20180114999A (en) | 2017-04-12 | 2017-04-12 | Chicken Breast Spicy Sauce Steak |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20180114999A true KR20180114999A (en) | 2018-10-22 |
Family
ID=64102485
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020170047094A KR20180114999A (en) | 2017-04-12 | 2017-04-12 | Chicken Breast Spicy Sauce Steak |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20180114999A (en) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR102298712B1 (en) | 2021-05-13 | 2021-09-07 | 주식회사 모아 | Manufacturing method of electromagnetic shielding fabric, and electromagnetic shielding fabric manufactured by the same |
KR102298711B1 (en) | 2021-05-13 | 2021-09-07 | 주식회사 모아 | Manufacturing method of electromagnetic shielding fabric, and electromagnetic shielding fabric manufactured by the same |
KR20220126881A (en) | 2021-03-10 | 2022-09-19 | 씨제이푸드빌 주식회사 | Manufacturing method of steak and steak manufactured by the same |
KR20220126882A (en) | 2021-03-10 | 2022-09-19 | 씨제이푸드빌 주식회사 | Manufacturing method of steak and steak manufactured by the same |
-
2017
- 2017-04-12 KR KR1020170047094A patent/KR20180114999A/en unknown
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20220126881A (en) | 2021-03-10 | 2022-09-19 | 씨제이푸드빌 주식회사 | Manufacturing method of steak and steak manufactured by the same |
KR20220126882A (en) | 2021-03-10 | 2022-09-19 | 씨제이푸드빌 주식회사 | Manufacturing method of steak and steak manufactured by the same |
KR102298712B1 (en) | 2021-05-13 | 2021-09-07 | 주식회사 모아 | Manufacturing method of electromagnetic shielding fabric, and electromagnetic shielding fabric manufactured by the same |
KR102298711B1 (en) | 2021-05-13 | 2021-09-07 | 주식회사 모아 | Manufacturing method of electromagnetic shielding fabric, and electromagnetic shielding fabric manufactured by the same |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
US20180116262A1 (en) | Method for cooking a chicken with an overcooked rice crust | |
KR20180114999A (en) | Chicken Breast Spicy Sauce Steak | |
KR101011146B1 (en) | Hard-boiled marine products and pig bone, and cooking method thereof | |
KR20070107295A (en) | Method of softening flesh of beef-ribs, softened beef-ribs and cooking method using them | |
KR101258272B1 (en) | beef and white radish soup | |
KR101899871B1 (en) | How to make flounder | |
KR101408318B1 (en) | Method of manufacturing seafood jjamppong for hangovers | |
KR20090057790A (en) | A method for zhajiang sauce material make use of sharkmeat | |
CN104664453A (en) | Production method of fish | |
KR20160067231A (en) | Chop suey instant kimchi, bean sprouts and shredded meat | |
KR20160149546A (en) | bean sprouts jjamppong | |
KR20100064118A (en) | Method of producing mushroom bulgogi bibimbob | |
PH22019000429Y1 (en) | Process of making of razor clam (sinonovacula constricta) cracker | |
KR20130127575A (en) | Making method for kimchi jeongol | |
KR20090057801A (en) | A method for hotchpotch noodle soup material make use of sharkmeat | |
KR20090128586A (en) | Novel mothod of making a hot steamed chicken | |
CN106261580A (en) | Formula and the manufacture method of noodles with minced pork and winter bamboo shoots cut by cutter | |
JP7202103B2 (en) | How to prevent water separation from stir-fried vegetables | |
KR101871606B1 (en) | Manufacturing Method of Salad Seasoned with Salted Shrimp | |
CN110946239A (en) | Method for making small fried crispy meat with scallion | |
KR20050069832A (en) | Steam mushroom | |
UA147121U (en) | METHOD OF PREPARATION OF "KHOLODNOYARSKY" BORCH | |
KR101427484B1 (en) | Method cooking crab | |
RU2577014C1 (en) | Method for production of preserved "chopped zrazy with cabbages and onion sauce with mustard" | |
CN104664239A (en) | Fried noodles with hams |