KR20180125233A - Sauce composition for braised spicy chicken with vegetables having enhanced sensuality, safety and functionality, comprising the heat-treated garlic, heat-treated onion, apple and oriental herbs, and producing method thereof - Google Patents

Abstract

The present invention relates to a sauce composition for saute chicken which is excellent in functionality and safety without using a caramel coloring agent, a method for preparing the sauce composition, and a method for producing sauteed chicken using the sauce composition. More specifically, , A sauce for steamed chicken prepared by adding black garlic juice, black onion juice, and apple juice to a herbal medicine sauce added with chopped and licorice extract to chopped garlic, a preparation method thereof, and a preparation method of steamed chicken using the same . As has been proved through the examples of the present invention, the sauce for sautéed chicken of the present invention shows a unique color and flavor of steamed chicken by using herbal extract, black garlic juice, black onion juice, and apple juice instead of caramel color instead of the conventional sauce It is a very useful invention in the food industry because it has a high consumer preference, excellent sweetness with a sweet and sour taste, excellent sensory properties, easy penetration of the source into the lean meat, and excellent antioxidative effect by a high content of polyphenol component.

Description

FIELD OF THE INVENTION The present invention relates to a sauce for sauteed chicken having excellent sensibility, safety and functionality using black garlic, black onion, apple and herbal medicine, HEAT-TREATED ONION, APPLE AND ORIENTAL HERBS, AND PRODUCING METHOD THEREOF}

The present invention relates to a sauce composition for saute chicken which is excellent in functionality and safety without using a caramel coloring agent, a method for preparing the sauce composition, and a method for producing sauteed chicken using the sauce composition. More specifically, , A sauce for steamed chicken prepared by adding black garlic juice, black onion juice, and apple juice to a herbal medicine sauce added with chopped and licorice extract to chopped garlic, a preparation method thereof, and a preparation method of steamed chicken using the same .

Chicken is easy to buy because it is cheaper, nutritious, cheaper, and can be mass produced with high quality meat, making it a major source of protein. Actually, chicken is known to contain 19 g of protein and 10.6 g of lipid, 10 mg of calcium, 170 mg of phosphorus, 66 mg of sodium, 50 IU of vitamin A, 0.20 mg of vitamin B1 and 0.21 mg of vitamin B2 Food safety, DB, food nutritional component DB), among which the lean meat including chicken breast with poor texture is 24g in protein content and 1.4g in fat, calcium 11mg, phosphorus 110mg, sodium 58mg, vitamin A 47I.U., Vitamin B1 0.20mg, and vitamin B2 0.21mg, including nutritionally better, digestion and absorption is also good for people who are known to diet is good. Recently, chicken collagen composition has been reported to help skin beauty and prevent the formation of joint tissue and various diseases (Korea Meat Association, Monthly Chicken 2009, 15: 110-111).

On the other hand, chicken is cooked in a variety of ways, such as Samgyetang, hot water, chicken, fried foods such as seasoned chicken, and steamed chicken with soup. Among them, steamed chicken is mixed with sauce, vegetables, and seasoning and cooked while boiling. In this case, the sauce must be deeply ingested into the chicken to make a delicious steamed chicken, and the flavor and color become more delicious during the process of dipping. Especially, even in the case of fried chicken or chicken breast in Samgyetang, the texture and flavor of the chicken is better when the sauce is well absorbed. However, the conventional commercially available steamed chicken sauce has a problem that the sauce does not penetrate deeply into the fleshy meat, and chemical additives are added for flavor and color, which is not welcomed by consumers. Therefore, it is necessary to develop a sauce for sauteed chicken, which has excellent sensory properties and permeability to lean meat, and uses natural products which are confirmed to have safety and efficacy.

Until now, sautéed chicken sauce was mainly prepared by adding caramel color and various spices to a composition of soy sauce, sun salt, sugar, liquid fructose, salt and water. Recently, a concentrated fruit and vegetable such as onion extract and pineapple concentrate have been added. On the other hand, pork ribs and sauce are supplemented with bacon puree and apple puree, but until now, black garlic juice, black onion juice and apple juice have been added to show sweet and sour taste and flavor. There is no known sauteed chicken sauce. Moreover, instead of water and caramel coloring, there is no report on enhancing the safety, flavor, and functionality of sauces using hydrothermal extracts of ginseng and licorice.

In the meantime, research papers relating to steamed chicken sauce have not been known so far. As related patents, Korean Patent No. 10-1589522 [steamed chicken sauce containing yam and wheat flour and its preparation method] It is known that the sauce deeply permeates into the inside of the steamed chicken meat by the viscosity, the viscosity and the texture of the steamed chicken meat are enhanced, and the texture and taste of the steamed chicken are improved. In the patent No. 10-1521503, , A sauce preparation method including squid ink is known. On the other hand, in the private sector, the production of sauteed chicken sauce made by adding black garlic juice and octagonal incense without adding caramel pigment is disclosed (http://blog.naver.com/shopperji/220601656017). However, a sauce composition for saute chicken having superior functionality, safety, functionality and lean penetration ability by adding black garlic juice, black onion juice and apple juice to soy sauce, starch syrup, brown sugar, sake extract, black garlic, Is not known.

On the other hand, Chinese cabbage, which is a kind of the composition of the present invention, is a perennial plant of the Chinese cabbage plant, the Chinese cabbage plant, and the root is used for medicinal and edible purposes. It is said that it is the best medicine to cleanse the blood, and it is the best medicine to relieve the clotted blood, and it is a blood-keeping agent. It is weak in constitution, poor growth and development, dementia , Premature ejaculation, and erectile dysfunction. In the case of rhubarb, there are chalalpol, mannitol, and lehmanin, which are iridoid glycosides, and β-cilosterol, threergasterol, xantosterol, etc. have been reported as useful ingredients. When extracting with hot water, the extract has a pale flavor and a dark Represents liver color.

In addition, licorice, which is a kind of the composition of the present invention, refers to a part of root and stem of licorice (Glycyrrhiza uralensis Fischer) or perennial herbaceous plant belonging to soybean family, and exhibits a unique refreshing fragrance and sweet taste. It is known to inhibit peptic ulcers, with peeled or peeled skin, and detoxifying action, hepatitis, urticaria, dermatitis, eczema, shinhae, germane, muscle relaxation, diuretic action, anti-inflammatory action . Particularly, sweetness of glycyrrhizin is known to be detoxification, anti-inflammatory action, blood pressure-enhancing action, shrinkage and analgesic action. Actual licorice is harmonized with all medicines and neutralizing effect, and it is used variously in one room to make a proverb called "licorice of drugstore".

Also, the black garlic, which is a kind of the composition of the present invention, is prepared by treating the garlic at a high temperature in a sealed condition and then drying the black garlic, while the irritation of black garlic is decreased as compared with that of fresh garlic, and useful components such as polyphenols are increased, The quality is increased and it is suitable for making steamed chicken sauce. Black garlic has a strong antioxidant activity and antimicrobial activity (Kang Jae Ran et al., 2012, Master's thesis of Gyeongsang National University), which contributes to the increase of storage stability of sauce.

In addition, the black onion which is a kind of the composition of the present invention was prepared by drying after steam treatment at a high temperature in an airtight condition. The black onion has a reduced irritancy as compared with raw onion, and a useful ingredient such as polyphenol is increased 10-0989865), but the sensory properties are increased while replacing the caramel pigment, which makes it suitable for making steamed chicken sauce.

Also, the apple, which is a kind of the composition of the present invention, is fruit of apple tree which is a deciduous plant rosaceae rose and deciduous tree plant, and contains a large amount of water-soluble dietary fiber, organic acid, and mineral. Among these, potassium releases salt in the body to help prevent and treat hypertension. Pectin, which is a water soluble fiber, contributes to cholesterol. Phenolic acid prevents stroke by preventing the unstable harmful oxygen in the body. In addition, the ketethin contained in apples strengthens the pulmonary function and protects lungs from tobacco smoke and pollutants. It also contains organic acids to remove fatigue substances and vitamin C, which is good for skin cosmetics. Therefore, apple juice catches the bitter taste of black garlic and black onion, provides sour sweetness, and exhibits excellent antioxidant activity (Kwon Oh-jun, Journal of the Korean Society of Food Storage and Distribution, 23, 585-590).

 http://blog.naver.com/shopperji/220601656017

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art, and an object of the present invention is to provide a method for producing a Chinese cabbage extract, To provide safflower sauce having superior functionality, stability and functionality, which is prepared by adding black garlic juice, black onion juice, and apple juice, and aging the juice at low temperature, a process for producing the same, and a process for producing steamed chicken using the sauce .

In order to solve the above-mentioned problems, the present invention provides a process for preparing a mixture of 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of liquorice, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice.

It is preferable that the hydrolyzate of lupine and licorice is prepared by mixing 1 ~ 5 wt% of rhizome, 0.2 ~ 1 wt% of licorice and remaining water and heating.

Also, the present invention provides a method for preparing a mixture of (1) 1 to 5% by weight of rhizome, 0.2 to 1% by weight of licorice, and heating the mixture after the remaining water is mixed to prepare a rhizome and licorice extract; (2) 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of garlic, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice; And (3) low-temperature aging.

The present invention also relates to a method for producing a chicken, comprising: (1) washing and cutting a chicken; (2) immersing the chopped chicken in the sauce for chicken prepared according to the above-described method for producing sauce for roast chicken; And (3) heating the chicken to prepare a steamed chicken.

As has been proved through the examples of the present invention, the sauce for sautéed chicken of the present invention shows a unique color and flavor of steamed chicken by using herbal extract, black garlic juice, black onion juice, and apple juice instead of caramel color instead of the conventional sauce It is a very useful invention in the food industry because it has a high consumer preference, excellent sweetness with a sweet and sour taste, excellent sensory properties, easy penetration of the source into the lean meat, and excellent antioxidative effect by a high content of polyphenol component.

Fig. 1 is a photograph showing the composition after hydrothermal extraction of various herbal composition compositions. From the left, the hot water extract according to the composition of herbal medicines in Table 1 is shown.
FIG. 2 is a photograph showing the change in color of the sauce for the steamed chicken developed according to the low temperature aging period. FIG. It shows a state of low temperature aging for 0, 2, 4, 6, 8, and 12 days from the left.
FIG. 3 is a photograph showing a comparison between the source of the recently developed steam chicken and the source of the existing commercial meat. FIG. From the left, the sources described in Table 5 are shown in order.

Hereinafter, the present invention will be described in detail.

The inventors of the present invention have found that the use of the Chinese cabbage extract, black garlic juice, black onion juice, and apple juice of Chinese cabbage and licorice without using the caramel color used in the sauces for the traditional Chinese steam chicken, Functional, and color stability of sauces for a long period of time in order to develop a sauce for sauteed chicken which shows a high sweetness, high sweetness and sweet taste, easy penetration of sauce into the meat, and excellent antioxidative effect. , And finally the optimum blending ratio of soy sauce, syrup, brown sugar, garlic, chopped garlic, black garlic juice, black onion juice, and apple juice was completed in the herbal extract. At this time, in the case of the oriental herb extract, it was preferable to extract the oriental herb and licorice by hot water.

After the fermentation, the fermented chicken sauce was evaluated for its physicochemical properties, sensory properties and color difference while matured at low temperature, and it was confirmed that microbial risk was reduced due to the extinction of general bacteria during low temperature fermentation. The source of the final prepared steamed chicken was compared with the conventional commercial steamed chicken sauce and meat sauce with respect to their physicochemical properties, useful ingredient content and antioxidant activity. As a result, the development source of the present invention is more favorable than the conventional sauce Together with excellent functionality and functionality. In addition, the steamed chicken cooked with the steamed chicken sauce was found to be superior to the steamed chicken cooked with the original sauce, and the sauce penetrated into the breast to improve the texture and flavor.

Accordingly, the present invention relates to a method for producing a Chinese cabbage, comprising adding 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of safflower, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice.

In a preferred embodiment, the sauce composition for steam chicken comprises 12 parts by weight of soy sauce, 5 parts by weight of starch syrup, 2 parts by weight of brown sugar, 5 parts by weight of garlic, 4 parts by weight of chopped garlic, 3 parts by weight of black garlic juice 3 parts by weight of black onion juice, and 3 parts by weight of apple juice.

It is preferable that the hydrolyzate of lupine and licorice is prepared by mixing 1 ~ 5 wt% of rhizome, 0.2 ~ 1 wt% of licorice and remaining water and heating.

In a preferred embodiment, the hydrolyzate of licorice and licorice may be prepared by adding 1% by weight of zirconium and 0.2% by weight of licorice to water, followed by hot water extraction at 100 ° C for 1 hour or more.

Also, the present invention provides a method for preparing a mixture of (1) 1 to 5% by weight of rhizome, 0.2 to 1% by weight of licorice, and heating the mixture after the remaining water is mixed to prepare a rhizome and licorice extract; (2) 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of garlic, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice; And (3) low-temperature aging.

In the method for producing sauce for chicken, low-temperature aging can be performed at 4 ° C for 4 days at a low temperature to optimize flavor and color.

The present invention also relates to a method for producing a chicken, comprising: (1) washing and cutting a chicken; (2) immersing the chopped chicken in the sauce for chicken prepared according to the above-described method for producing sauce for roast chicken; And (3) heating the chicken to prepare a steamed chicken.

The sauce for steamed chicken can be used for making steamed chicken, but it is preferable to put the steamed chicken in sauce for about 1 day, to make steamed chicken after penetrating deep into the sauce.

Hereinafter, the method for producing the sauce for sauteed chicken according to the present invention and specific methods for the efficacy experiment will be described in more detail with reference to examples. The following examples are only a preferred embodiment of the present invention, and the scope of the present invention is not limited to the scope of the following examples.

[Example]

Example  1: Preparation of herbal medicine extract for sauteed chicken sauce

In order to prepare sauce for chicken sauce except for caramel color contained in sauce for steamed chicken, the herbal medicinal herb extracts exhibiting color and flavor similar to those of caramel color were prepared, and the pH, aqueous solids content and color difference of the extract were measured. The color difference was measured using a color difference meter (Minolta, Japan, Hunter Color Difference meter, Super color SP-80 colormeter, Tokyo Denshoku Co., Japan). Lightness (L), redness , And yellowness (b) were measured. In this case, the chromaticity of the standard white board was determined as L value of 92.44, a value of -0.06 and b value of 1.35, and the average value was measured three times per sample, and the color difference (ΔE) Respectively.

[Table 1] Preparation of herbal medicine extract for sauteed chicken sauce and its characteristics

First, as shown in Table 1 and FIG. 1, the color difference, water solubility, pH, and brix were evaluated after preparing a herbal medicine extract solution in various combinations of ginseng, licorice, ginger, % By weight, and extracting it by hot water extraction at 100 ° C for 1 hour was the most excellent.

Example  2: sauteed chicken sauce recipe  Confirmation

The extracts of soybean curd, black garlic juice, black onion juice, apple juice, blueberry juice, ocher blue, squeeze juice, starch syrup, syrup, and syrup were added to the herbal medicine extract prepared by hot water extraction of 1 wt% Brown sugar, chopped garlic, ginger, and pepper were added in various contents and compositions to prepare sauce for steam chicken. The unit of each numerical value shown in Table 2 is g. Table 5 shows the five kinds of sauces having excellent functionalities among the prepared sauces. The functionalities of the sauces are shown in Table 3. Based on this, we selected the best source 5 of flavor, aroma, color and overall preference. The sensory evaluation was carried out by eight experts in the food and nutrition department.

[Table 2] Variety for making sauce for roast chicken recipe  evaluation

[Table 3] Five types of sauteed chicken sauce Sensuality  evaluation

The final source of steamed chicken sauce was 73% by weight of herbal extracts, 8.8% by weight of soy sauce, 3.7% by weight of starch syrup, 1.5% by weight of brown sugar, 3.6% by weight of garlic, 2.9% by weight of minced garlic, 2.2% by weight of black garlic juice, %, And 2.2% by weight of apple juice. At this time, soy sauce was used with brewing soy sauce (salinity 16.4%) of Company C.

Example  3: Review of low temperature aging effect of sauteed chicken sauce

Generally, sauces exhibit a deeper flavor and flavor during low temperature aging. Therefore, the change of the prepared sauce during low-temperature aging at 4 캜 was examined. Changes in pH, water solids content, and salinity, color difference, and sensory change were investigated by storing the prepared sauce at 4 ℃ for 2, 4, 6, 8 and 12 days.

[Table 4] Evaluation of the change during the low temperature fermentation of the sauteed chicken sauce

As shown in Table 4, there was no change in pH, water solubility, and salinity during the low-temperature aging at 4 ° C, and the color difference was slightly changed from 82.33 at the initial stage to 84.05 at the aged stage at 12 days 2). However, the sensory properties showed significant changes according to the aging time, and the highest taste, aroma, and overall preference were shown at 4 days of fermentation, and then the taste and flavor decreased.

On the other hand, the developed source showed 20 ~ 30 CFU / ml immediately after preparation, but no bacteria were detected from 2 days after aging, and it was not detected during the aging period of 12 days. It is understood that bacterial death and growth inhibition occurs during the low temperature aging even when the initial bacterium is contaminated, and it is confirmed that the developed sauce for sauteed chicken can be preserved for a long time during the low temperature aging period. Therefore, it was confirmed that it was most desirable to mature the chicken sauce at 4 ℃ for 4 days at low temperature.

Example  4: Evaluation of Physicochemical Properties of the Developed Source of Steamed Chicken and Original Commercial Sauce

The physicochemical properties of the low - temperature aged steamed chicken sauce and the conventional commercial sauce were compared. First, the sauces used as the comparative group were commercially available steamed chicken sauce and rib sauce sauce, and the details thereof are shown in Table 5.

[Table 5] Development of sauteed chicken sauce As a comparison group  Existing used Commercial source  Information

All of the commercial steamed chicken sauces contained caramel color or sugar syrup. In the case of rib meat sauce, it contained a pear and apple puree, a pear concentrate and a plum vinegar to improve meat quality. The physicochemical characteristics of the commercially available 5 kinds of sauces and the developed sauce for the steamed chicken and the photographs of the actual sauces are shown in Table 6 and Fig.

[Table 6] Comparison of physicochemical properties between the developed sauce for chicken and other commercially available sauces

As shown in Table 6, the commercial source showed a mode pH of 5, the water soluble solid content varied from 32.1% to 56.6%, and the three products showed 48% to 49%. Salinity varied from 5.1 to 9.6. On the other hand, the source of steamed chicken was pH 4.6, solid content 44%, salinity 6.22, relatively low pH, average level of water solids content and salinity. In case of color difference, color difference of commercial product was 81.88 ~ 85.00, and the developed sauce for chicken was 82.47. Therefore, it was confirmed that the sauteed chicken sauce which was developed showed similar color to the existing sauce product without addition of caramel colorant and sugar syrup.

Example  5: The total source of polyphenol and total Flibo Noon content analysis and antioxidant activity evaluation

The contents of useful ingredients and their antioxidative activities were evaluated for the low temperature aged steamed chicken sauce and the conventional commercial sauce. Total polyphenol content and total polyphenol content were evaluated as the useful components. The total polyphenol content was determined by adding 50 μl of Folin-ciocalteau and 100 μl of saturated Na ₂ CO ₃ solution to 400 μl of the extract solution, incubating at room temperature for 1 hour, Were measured. Tannic acid was used as a standard reagent. The total flavonoid content of each sample was measured by stirring for 18 hours in methanol. To the 400 μl of the filtered extract, 4 ml of 90% diethylene glycol was added and 40 μl of 1N NaOH was added. The reaction was carried out at 37 ° C. for 1 hour and then absorbance was measured at 420 nm. As a standard reagent, rutin was used. The antioxidant activity was determined by diluting each of the sources with an appropriate concentration and then measuring the DPPH (1,1-diphenyl-2-picryl hydrazyl) anion radical scavenging ability, ABTS [2,2-azobis (3-ethylbenzo thiazoline- ] Cation radical scavenging ability. For DPPH scavenging ability, 380 μl of 2 × 10 ^-4 M DPPH solution dissolved in 99.5% ethanol was added to 20 μl of diluted samples at various concentrations, and the mixture was reacted at 37 ° C. for 30 minutes. Then, microplate reader (Asys Hitech, Expert 96, Asys Co., Austria). DPPH radical scavenging activity was expressed as a percentage of sample addition and non-addition. For the ABTS scavenging ability, 5 ml of 7 mM ABTS (Sigma Co., USA) and 88 ml of 140 mM potassium persulfate were mixed, and the light was blocked for 16 hours at room temperature to form ABTS cations. The solution was then adjusted to absorbance at 414 nm And diluted with ethanol. After mixing 190 ml of the prepared diluted solution and 10 ml of the samples prepared at various concentrations, the reaction was allowed to proceed at room temperature for 6 minutes. Absorbance was measured at 734 nm and the ABTS radical scavenging activity was calculated by the following equation.

ABTS radical scavenging ability (%) = [(C-S) / C] x 100,

C: Solvent Control DMSO  Absorbance at the time of addition, S: absorbance at the time of adding the sample.

[Table 7] Analysis of the content of useful ingredients of the developed sauce for chicken and conventional commercial sauces

As shown in the above Table 7, the developed sauce for chicken broth showed a total polyphenol content of 4.5 to 6.1 times higher than that of the conventional sauce and a high total cholesterol content of 1.03 to 2.48 times, Antioxidant activity. Especially, in the DPPH anion scavenging ability, the developed sauce for chicken roots showed 2 to 3 times stronger antioxidative ability than the conventional source.

Example  6: Steamed chicken cooked with sauteed chicken sauce Sensuality

100 g of chicken breasts were immersed in 500 ml of commercially available sauces and commercial sauces, respectively, and aged at 4 ° C for 24 hours. Then, the breast and aging solution were heated for 10 minutes, and the texture of the breast after the calf was evaluated. As a result, as shown in Table 8, when the sauce was sown in the sauce, the sauce penetrated into the inside of the chicken breast, and the best texture, taste, and overall preference were shown. The overall preference was lower in the case of breast broth pickled with various commercial sauce. Especially, it was the worst case when using pork ribs and safflower sauce. These results indicate that each of the meat sauces is required, and the developed source of the present invention is considered to be a very good product having the functionality, safety and functionality as a source for steam chicken.

[Table 8] The developed chicken breast sauce and the cooked chicken breast marinated with commercial sauce tube Ability evaluation

Claims (4)

10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of flavorings, 2 to 6 parts by weight of minced garlic, 1 part of black garlic juice To 5 parts by weight of black onion juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice. [3] The sauce for a steam chicken according to claim 1, wherein the safflower and licorice hot-water extract is prepared by mixing 1 ~ 5 wt% of rhizome, 0.2 ~ 1 wt% of licorice and remaining water and heating. A method for preparing a sauce for roasting chicken comprising the steps of:
(1) preparing 1 to 5% by weight of rhizome, 0.2 to 1% by weight of licorice and remaining water, and heating to prepare a Rhizophora and Licorice extract;
(2) 10 to 14 parts by weight of soy sauce, 3 to 7 parts by weight of starch syrup, 1 to 3 parts by weight of brown sugar, 3 to 7 parts by weight of garlic, 2 to 6 parts by weight of chopped garlic, 1 to 5 parts by weight of black garlic juice, 1 to 5 parts by weight of black onion juice and 1 to 5 parts by weight of apple juice; And
(3) Low temperature aging step. A method for manufacturing a steamed chicken comprising the steps of:
(1) washing and cutting the chicken;
(2) immersing the chopped chicken in the sauce for chicken prepared according to the method for manufacturing sauce for sauteed chicken described in claim 3; And
(3) The step of heating to produce a steamed chicken.

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