KR20190104813A - Manufacturing method of fried glutinous rice crackers with sesame or beans using lotus root and chicken - Google Patents
Manufacturing method of fried glutinous rice crackers with sesame or beans using lotus root and chicken Download PDFInfo
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
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Abstract
Description
본 발명은 연근을 주재료로 한 닭강정에 관한 것으로서, 더욱 상세하게는 닭의 특유한 냄새를 제거하고 건강에 좋은 재료를 포함시키면서 육질을 개선함과 아울러, 건강에 유익하도록 효능과 맛을 개선한 연근을 함께 포함시켜 강정을 제조함으로써 기호성을 향상시키도록 한 연근과 닭고기를 주재료로 한 강정의 제조방법에 관한 것이다.The present invention relates to a chicken gangjeong with lotus root as a main ingredient, more particularly to remove the peculiar smell of chicken and include a healthy ingredient to improve the quality of meat while improving the efficacy and taste to benefit health The present invention relates to a method for producing a gangjung with lotus root and chicken as the main ingredients to improve palatability by preparing the jungjung.
일반적으로 닭은 꿩과에 속하는 조류이며 알과 고기의 생산을 목적으로 사육하는 가축으로서, 조류 중에서 가장 먼저 사람에 의해서 사육(Domesticated)된 것으로 약 4,000년 전 부터인 것이며 현재 사육하고 있는 닭은 모두 들닭으로3,000~4,000년 전 버마 말레이시아, 인도 등지인 것으로 추측되며 닭의 선조인 들닭은 말레시아, 인도, 인도네시아 및 중국 남부 지방에 살고 있는 적색 야계, 중국 인도 대륙과 서남 인도지방에 있는 회색 야계, 실론 군도에 있는 실론 야계 및 자바섬에 살고 있는 녹색 야계 등이 있다.In general, chickens are birds belonging to the pheasant family and livestock for the purpose of producing eggs and meat. The first ones of the birds were domesticated by humans from about 4,000 years ago. It is believed that wild chickens are from Malaysia, India, Burma, etc. 3,000 to 4,000 years ago. The ancestors of chickens are red nights in Malaysia, India, Indonesia, and southern China, gray nights in the Indian subcontinent of China and southwest India, Ceylon. Ceylon night in the archipelago and the green night inhabitants of Java.
상기와 같은 닭의 효능으로서는 첫째, 피부미용과 골다공증에 효과가 우수한 것으로 닭고기의 부위중 날개는 피부미용과 골다공증을 예방하는 효과가 있고 날개에 콜라겐 성분이 들어있어 아름다움을 추구하고 고운 피부를 원하는 젊은 여성들에게 특히 좋다. 콜라겐은 일상적인 식사만으로는 충분한 섭취가 이루어지지 않으며, 자외선과 노화등에 의해 자연적으로 소실이 되어 미용과 건강을 유지하기 위해서는 별도의 섭취가 꼭 필요해 콜라겐이 많이 들어있는 닭고기 날개육을 먹는 것이 좋다.First of all, the effect of the chicken is first, it has excellent effect on skin care and osteoporosis. The wing of the chicken has the effect of preventing skin care and osteoporosis, and the collagen ingredient is contained in the wing to pursue beauty and young skin. Especially good for women. Collagen is not consumed enough by daily meals, and it is naturally lost due to UV rays and aging, so it is necessary to consume extra chicken meat to maintain beauty and health.
둘째, 닭은 단백질이 많아 두뇌활동을 촉진시켜 주는 것으로 닭고기는 단백질인 많은 육류로 뇌성장을 돕는 역할은 물론 몸을 유지하는데 있어서 뼈대의 역할, 세포 조직의 생성, 각종 질병을 예방해 준다. 또한 필수아미노산이 풍부하므로 뇌신경 전달물질의 활동을 촉진시키며 각각 개인들의 스트레스를 이겨내도록 도와준다.Second, chicken has a lot of protein to promote brain activity. Chicken is a protein of many meats to help the brain growth, as well as the role of the skeleton in maintaining the body, prevent the formation of cell tissues, and various diseases. It is also rich in essential amino acids, which stimulate the activity of neurotransmitters and help to cope with individual stress.
셋째, 닭은 산후회복식으로 훌륭한 영양식으로 임산부에게는 단백질과 질 좋은 지방을 많이 필요로 하는데 닭고기는 다른 육류에 비해 단백질이 높고 소화가 잘돼 많은 영양이 필요한 임산부에게는 매우 훌륭한 영양식이다. 즉 닭을 푹 고아서 미역과 함께 끊이게 되면 산후회복식으로 좋다.Third, the chicken is a good nutritional food for postpartum recovery. Pregnant women need a lot of protein and good fat. Chicken is a very good nutritional food for pregnant women who need more nutrition and higher protein than other meats. In other words, if the chicken is completely choked with seaweed, it is good for postpartum recovery.
넷째, 닭은 우리몸의 간장을 보호해 주는 것으로 간기능의 이상으로 근육이 위축되거나 피로해지고 시력이 떨어지면 눈병이 잘 생기는데 이러한 증상에 한방에서는 닭간을 섭취할 것을 권장하고 있다.Fourth, the chicken is to protect the liver of the body as a function of liver atrophy or fatigue due to abnormal function of the muscles and eyesight occurs when the eye disease is good.
기타 닭은 암세포의 증식을 막는 항암작용이 있고, 소화흡수가 잘 되며, 감기치료에 탁월한 효능을 지니고 있다. 이와 같이 다양한 효능을 지니는 닭에 대한 요리는 삼계탕, 닭곰탕, 닭매운탕, 튀김닭 등등 그 종류가 많으나 그 중에서도 간식으로 많이 먹는 요리로는 닭강정이 있다. 닭강정은 닭을 섭취하기 쉽게 절단한 후 기름에 튀긴 다음 다양한 소스로 버무려서 섭취하는 것이 일반적이다. 그러나, 닭강정은 일단 기름에 튀기는 작업을 수행함에 따라 콜레스테롤의 증가 및 기타 기름으로 부터 배출되는 인체에 유해한 성분으로 인하여 그 섭취량이 줄고 있다.Other chickens have anticancer activity that prevents the growth of cancer cells, digestive absorption is good, and has excellent efficacy in treating colds. As for the cooking of chickens having various effects as described above, there are many kinds of samgyetang, chicken gomtang, chicken spicy soup, fried chicken, etc. Among them, there are chicken gangjeong. Chicken gangjeong is generally eaten by cutting the chicken easily, and then fried in oil and mixed with various sauces. However, the chicken gangjeong is ingested due to the increase in cholesterol and other harmful ingredients from the body, as it is fried in oil.
따라서, 본 발명은 건강에 좋은 재료와 닭강정 특유의 바삭함을 증가시켜주기 위한 물질을 사용하는 닭강정과 함께, 건강에 유익한 효능을 가진 연근강정을 더하여 동시에 제공하도록 하는 연근과 닭고기를 주재료로 한 강정의 제조방법을 제시하고자 한다.Accordingly, the present invention is a combination of chicken gangjeong using a lotus root and chicken as a main material to provide at the same time with the addition of lotus gangbang having a beneficial effect on health together with chicken gangjeong using a healthy material and a substance for increasing the unique crisp chicken jeongjeong It is intended to present a manufacturing method.
본 발명은 상기와 같은 종래기술의 문제점을 해소하기 위하여 창안한 것으로서, 본 발명의 목적은 닭의 특유한 냄새를 제거하고 건강에 좋은 재료를 포함시키면서 육질을 개선함과 아울러, 건강에 유익하도록 효능과 맛을 개선한 연근을 함께 포함시켜 강정을 제조함으로써 기호성을 향상시키도록 한 연근과 닭고기를 주재료로 한 강정의 제조방법을 제공하는데 있다.The present invention has been made to solve the problems of the prior art as described above, the object of the present invention is to remove the peculiar smell of chicken and include a healthy ingredient while improving the quality of the meat, and to benefit the health and The present invention provides a method for producing gangjung, mainly composed of lotus root and chicken, to improve palatability by incorporating lotus root with improved taste.
상술한 바와 같은 발명의 목적을 달성하기 위한 것으로서, 본 발명의 연근과 닭고기를 주재료로 한 강정의 제조방법은 정제수에 감자전분, 박력분, 베터믹스를 차례대로 포함시킨 다음 25∼32℃의 온도에서 20∼25분 동안 혼합하여 반죽을 준비하는 제1단계; 백물엿에 80∼120메쉬망에서 걸러 낸 고운고춧가루를 넣고 난 뒤, 태양초고추장, 케찹, 다진마늘, 식초, 물, 다진양파, 흑설탕, 황설탕, 마요네즈, 진간장, 미원, 땅콩버터, 타우린을 차례로 포함시킨 다음 23∼27℃의 온도에서 10∼15분 동안 혼합하여 양념혼합물을 만든 후, 상기 양념혼합물을 20∼23분 동안 끓여서 양념혼합물을 준비하는 제2단계; 연근의 껍질을 벗겨 낸 후, 석박지와 같이 굴려가며 어슷 썰어 내고, 준비된 연근을 끓는물에 넣고 식초와 소금을 첨가한 후 10∼13분 동안 삶아 연근을 준비하고, 닭정육에 맛소금과 흑후추로 밑간을 한 후 25∼32℃의 온도에서 50∼55분 동안 숙성하여 닭정육을 준비하는 제3단계; 상기 제3단계에서 준비된 연근과 닭정육에 제1단계에서 준비된 반죽을 입히고 튀김옷을 입혀 150∼155℃의 온도에서 5∼7분 동안 1차로 튀긴 후, 160∼165℃의 온도에서 7∼9분 동안 2차로 튀긴 후, 170∼175℃의 온도에서 5∼7분 동안 3차로 튀겨서 연근과 닭정육을 튀겨내는 제4단계; 상기 제4단계에서 튀겨 준비된 연근과 닭정육 튀김을 제2단계에서 준비된 양념혼합물에 담궈 버무린 다음, 땅콩분태를 뿌려 강정을 완성하는 제5단계를 포함하여서 이루어진다.In order to achieve the object of the present invention as described above, the method of producing a jeongjeonggwa of the lotus root and chicken of the present invention as a main ingredient in the potato water, force, and vegetable mix in order to include purified water at a temperature of 25 ~ 32 ℃ A first step of preparing a dough by mixing for 20 to 25 minutes; Put the fine red pepper powder filtered from 80 ~ 120 mesh net in white syrup, then sun pepper, ketchup, minced garlic, vinegar, water, minced onion, brown sugar, brown sugar, mayonnaise, soy sauce, miwon, peanut butter, taurine in order A second step of preparing a spice mixture by mixing the mixture for 10 to 15 minutes at a temperature of 23 to 27 ° C. and then boiling the spice mixture for 20 to 23 minutes; Peel the lotus roots, roll them together like tin foil, and cut them into pieces, add the prepared lotus roots to boiling water, add vinegar and salt, boil them for 10 to 13 minutes, and prepare lotus roots. A third step of preparing chicken meat after aging for 50 to 55 minutes at a temperature of 25 to 32 ° C .; Apply the dough prepared in the first step to the lotus root and chicken meat prepared in the third step, and first fried in a cloth for 5-7 minutes at a temperature of 150 ~ 155 ℃, 7 ~ 9 minutes at a temperature of 160 ~ 165 ℃ A second step of frying, followed by a third step of frying for 5-7 minutes at a temperature of 170 to 175 ° C. to fry the lotus root and chicken meat; Including the fifth step of soaking the lotus root and fried chicken meat fried prepared in the fourth step in the seasoning mixture prepared in the second step, and then sprinkle peanut powder to complete the jeongjeong.
상기 제1단계의 반죽을 준비하는 과정에서 정제수 100중량부를 기준으로 하여 감자전분 65∼71중량부, 박력분 47∼52중량부, 베터믹스 15∼17중량부가 포함되게 하되, 감자전분, 박력분, 베터믹스는 50∼75메쉬망에서 걸러 낸 고운분말이 사용되게 하는 것을 특징으로 한다.In the process of preparing the dough of the first step to include 65 to 71 parts by weight of potato starch, 47 to 52 parts by weight of force, 15 to 17 parts by weight of vegetable mix, based on 100 parts by weight of purified water, potato starch, power, better The mix is characterized in that fine powder from 50 to 75 mesh nets is used.
상기 제2단계의 양념혼합물을 준비하는 과정에서 백물엿 100중량부를 기준으로 고운고춧가루 2∼4중량부, 태양초고추장 14∼17중량부, 케찹 20∼23중량부, 다진마늘 18∼21중량부, 환만식초 3∼5중량부, 물 19∼23중량부, 다진양파 7∼9중량부, 흑설탕 1∼3중량부, 황설탕 5∼7 중량부, 마요네즈 1∼1.5중량부, 진간장 1∼1.5중량부, 미원 1∼1.5중량부, 땅콩버터 1.5∼2.5중량부, 타우린 0.7∼1.2중량부가 포함되게 하는 것을 특징으로2 to 4 parts by weight of fine red pepper powder, 14 to 17 parts by weight of sun pepper, 14 to 17 parts by weight, 20 to 23 parts by weight of ketchup, 18 to 21 parts by weight of chopped garlic, Hwanman vinegar 3-5 parts, water 19-23 parts, minced onion 7-9 parts, brown sugar 1-3 parts, brown sugar 5-7 parts, mayonnaise 1-1.5 parts, soy sauce 1-1.5 parts And 1 to 1.5 parts by weight of miwon, 1.5 to 2.5 parts by weight of peanut butter, and 0.7 to 1.2 parts by weight of taurine.
상기 제2단계에서 다진마늘과 다진양파는 태양초고추장, 흑설탕, 황설탕에 혼합하여 50∼60℃의 약불에 3∼5분 동안 볶아 낸 후 양념혼합물에 투입하도록 하는 것을 특징으로 한다.In the second step, the minced garlic and minced onion are mixed with sun pepper, brown sugar, and brown sugar, then roasted for 3 to 5 minutes on a low heat of 50 to 60 ° C., and then added to the seasoning mixture.
상기 제3단계의 연근을 준비하는 과정에서 준비된 연근을 끓는물에 넣고 식초와 소금을 첨가한 후 10∼13분 동안 삶은 후, -5∼-3℃의 온도에서 2∼3분 급냉한 후, 5∼7℃에서 보관하게 하는 것을 특징으로 한다.After preparing lotus root in the third step, the lotus root prepared in boiling water was added to vinegar and salt, boiled for 10 to 13 minutes, quenched at a temperature of -5 to -3 ° C for 2-3 minutes, It is characterized by storing at 5 ~ 7 ℃.
상기 제3단계의 닭정육을 준비하는 과정에서 닭정육에 맛소금과 흑후추로 밑간을 한 후 25∼32℃의 온도에서 50∼55분 동안 숙성한 후, -8∼-6℃의 온도에서 5∼10분 급냉한 후, 3∼5℃에서 보관하게 하는 것을 특징으로 한다.In the process of preparing the chicken meat of the third step, the chicken meat is seasoned with salt and black pepper and then aged for 50 to 55 minutes at a temperature of 25 to 32 ℃, and then 5 to 5 to a temperature of -8 to -6 ℃ After quenching for 10 minutes, it is characterized by keeping at 3 to 5 ℃.
상기 제4단계의 연근과 닭정육을 튀겨내는 과정에서 1∼3차의 튀김공정 사이에 시간차를 두지 않고 연속적으로 수행되게 하는 것을 특징으로 한다.In the process of frying the lotus root and chicken meat of the fourth step is characterized in that it is carried out continuously without placing a time difference between the first to third frying step.
상기 제5단계의 튀겨 준비된 연근과 닭정육 튀김을 양념혼합물에 담궈 버무리는 과정에서, 준비된 연근과 닭정육 튀김을 양념혼합물에 담궈 버무린 후, 압력솥에 3∼5분 동안 찐 후, 양념혼합물을 다시한 번 더 버무리도록 하는 것을 특징으로 한다.In the process of soaking the fried lotus root and fried chicken meat prepared in the fifth step in a seasoning mixture, soak the prepared lotus root and fried chicken meat in a seasoning mixture, and then boiled in a pressure cooker for 3 to 5 minutes, and then the seasoning mixture again. Characterized by one more tossing.
본 발명의 연근과 닭고기를 주재료로 한 강정의 제조방법은 닭의 특유한 냄새를 제거하고 건강에 좋은 재료를 포함시키면서 육질을 개선함과 아울러, 건강에 유익하도록 효능과 맛을 개선한 연근을 함께 포함시켜 강정을 제조함으로써 기호성을 향상시킬 수 있는 효과가 있다.The method of manufacturing Kangjeong, the main ingredient of lotus root and chicken of the present invention, includes the lotus root which has improved the quality and quality of the meat while eliminating the peculiar smell of chicken and including the healthy ingredients. By producing a steel tablet, there is an effect that can improve the palatability.
또한, 연근 및 닭 강정을 기호성 있게 제조함으로써 남녀노소 누구가 건강식으로 부담 없이 즐길 수 있도록 하는 효과가 있다.In addition, by making the palatal lotus root and chicken gangjeong with preference, there is an effect that anyone can enjoy casually with healthy food.
도 1은 본 발명의 연근과 닭고기를 주재료로 한 강정의 제조방법의 순서를 나타낸 예시도
도 2는 본 발명에 의해 제조된 연근과 닭고기를 주재료로 한 강정 예시도1 is an exemplary view showing the procedure of the method of manufacturing a jeongjeonggwa mainly made of lotus root and chicken of the present invention
Figure 2 is an exemplary view of gangjeong with lotus root and chicken produced by the present invention as a main material
본 발명의 연근과 닭고기를 주재료로 한 강정의 제조방법은 정제수에 감자전분, 박력분, 베터믹스를 차례대로 포함시켜 반죽을 준비하고, 백물엿에 고운고춧가루, 태양초고추장, 케찹, 다진마늘, 식초, 물, 다진양파, 흑설탕, 황설탕, 마요네즈, 진간장, 미원, 땅콩버터, 타우린을 차례로 포함시켜 양념혼합물을 준비하고, 연근과 닭정육을 준비한 다음, 연근과 닭정육에 반죽을 입히고 튀긴 후, 양념혼합물에 버무린 후 땅콩분태를 뿌려 강정을 완성함으로써 닭의 특유한 냄새를 제거하고 건강에 좋은 재료를 포함시키면서 육질을 개선함과 아울러, 건강에 유익하도록 효능과 맛을 개선한 연근을 함께 포함시켜 강정을 제조함으로써 기호성을 향상시킬 수 있고, 또한, 연근 및 닭 강정을 기호성 있게 제조함으로써 남녀노소 누구가 건강식으로 부담 없이 즐길 수 있도록 할 수 있게 되는데, 이러한 본 발명의 연근과 닭고기를 주재료로 한 강정의 제조방법의 바람직한 실시 예에 따른 구성과 작용을 첨부도면에 의하여 더욱 상세히 설명하면 다음과 같다.The preparation method of Kangjeong with lotus root and chicken of the present invention includes preparing potato batter, potent flour, and vegetable mix in purified water in order, and preparing fine dough, white pepper syrup, sun pepper, ketchup, chopped garlic, vinegar, Prepare a seasoning mixture containing water, chopped onion, brown sugar, brown sugar, mayonnaise, soy sauce, miwon, peanut butter, and taurine, prepare lotus root and chicken meat, apply the batter to the lotus root and chicken meat, and fry. Toss the mixture and mix it with peanut powder to complete the Gangjeong by eliminating the peculiar smell of chicken, including healthy ingredients, improving meat quality, and adding lotus root with improved efficacy and taste for health benefits. It can improve palatability by making it palatable, and by making palatability of lotus root and chicken jeong with palatability, anyone who enjoys healthy food can feel free to When it can be made long, it will be described in more detail by the accompanying drawings the configuration and operation according to a preferred embodiment of the method of manufacturing a steel tablet based on the lotus root and chicken of the present invention as follows.
상기 제1단계는 정제수에 감자전분, 박력분, 베터믹스를 차례대로 포함시킨 다음 25∼32℃의 온도에서 20∼25분 동안 혼합하여 반죽을 준비하다.The first step is to include a potato starch, a force flour, a vegetable mix in purified water in order to prepare a dough by mixing for 20 to 25 minutes at a temperature of 25 ~ 32 ℃.
제1단계의 반죽을 준비하는 과정에서 정제수 100중량부를 기준으로 하여 감자전분 65∼71중량부, 박력분 47∼52중량부, 베터믹스 15∼17중량부가 포함되게 하고, 여기에 사용되는 감자전분, 박력분, 베터믹스는 50∼75메쉬망에서 걸러 낸 고운분말이 사용되도록 한다. 위 과정으로 반죽은 준비한다.In the process of preparing the dough of the first step, 65 to 71 parts by weight of potato starch, 47 to 52 parts by weight of force, 15 to 17 parts by weight of vegetable mix are included, based on 100 parts by weight of purified water, and potato starch used herein, Powerful powder, BetterMix, allows fine powder from 50-75 mesh nets to be used. The dough is prepared by the above process.
상기 제2단계는 백물엿에 80∼120메쉬망에서 걸러 낸 고운고춧가루를 넣고 난 뒤, 태양초고추장, 케찹, 다진마늘, 식초, 물, 다진양파, 흑설탕, 황설탕, 마요네즈, 진간장, 미원, 땅콩버터, 타우린을 차례로 포함시킨 다음 23∼27℃의 온도에서 10∼15분 동안 혼합하여 양념혼합물을 만든 후, 상기 양념혼합물을 20∼23분 동안 끓여서 양념혼합물을 준비한다.In the second step, after adding fine red pepper powder filtered from 80-120 mesh net to white syrup, suncho red pepper paste, ketchup, minced garlic, vinegar, water, minced onion, brown sugar, brown sugar, mayonnaise, soy sauce, miwon, peanut Butter and taurine are included in this order, and then mixed at a temperature of 23 to 27 ° C. for 10 to 15 minutes to prepare a seasoning mixture. The seasoning mixture is boiled for 20 to 23 minutes to prepare a seasoning mixture.
상기 제2단계의 양념혼합물을 준비하는 과정에서 백물엿 100중량부를 기준으로 고운고춧가루 2∼4중량부, 태양초고추장 14∼17중량부, 케찹 20∼23중량부, 다진마늘 18∼21중량부, 환만식초 3∼5중량부, 물 19∼23중량부, 다진양파 7∼9중량부, 흑설탕 1∼3중량부, 황설탕 5∼7 중량부, 마요네즈 1∼1.5중량부, 진간장 1∼1.5중량부, 미원 1∼1.5중량부, 땅콩버터 1.5∼2.5중량부, 타우린 0.7∼1.2중량부가 포함되게 한다.2 to 4 parts by weight of fine red pepper powder, 14 to 17 parts by weight of sun pepper, 14 to 17 parts by weight, 20 to 23 parts by weight of ketchup, 18 to 21 parts by weight of chopped garlic, Hwanman vinegar 3-5 parts, water 19-23 parts, minced onion 7-9 parts, brown sugar 1-3 parts, brown sugar 5-7 parts, mayonnaise 1-1.5 parts, soy sauce 1-1.5 parts 1 to 1.5 parts by weight of miwon, 1.5 to 2.5 parts by weight of peanut butter, and 0.7 to 1.2 parts by weight of taurine.
본 발명에서 닭정육 특유의 냄새를 제거함과 아울러 육질을 개선하고 영양을 고려하여 타우린을 혼합 사용한다. 타우린(taurine)은 음식으로부터의 타우린 섭취가 제한적인 사람들에게 필수 아미노산으로서 공급해 줄 수 있어 혈액과 소변 내의 타우린 함량을 정상 수치로 회복시킬 뿐 아니라 체내 콜레스테롤을 저하시켜주고 간 기능을 보조해 주는 활성물질로서, 다른 기능으로서, 간 해독작용에 도움을 주고, 황산화 작용을 하고, 심장 기능을 강화하고, 당뇨를 예방시켜 주고, 붓기를 완화시켜 주고, 시력보호에 효과적이다. 위 타우린은 시중에 사용되는 박카스로 대체 사용이 가능하다.In the present invention, while removing the odor peculiar to chicken meat, the taurine is mixed and used to improve meat quality and nutrition. Taurine is an essential amino acid that can be supplied to people with limited taurine intake from food to restore normal levels of taurine in blood and urine, as well as lower body cholesterol and support liver function. As another function, it helps liver detoxification, sulfates, strengthens heart function, prevents diabetes, relieves swelling, and is effective in protecting eyesight. The taurine is a commercial baccarat that can be used as an alternative.
위 과정에서 타우린은 정제수 100중량부를 기준으로 하여 0.7∼1.2중량부 포함하는 것이 바람직하다. 타우린을 0.7중량부 미만으로 투입하게 되면 타우린이 가지는 효능을 제대로 전달하기 어려우며, 1.2중량부를 초과하게 되면 타우린 자체의 독특한 향이 증가하여 다른 재료의 향이 저감되는 현상이 발생하며, 또한 복통 또는 설사 증상이 나타날 수 있다.Taurine in the above process preferably comprises 0.7 to 1.2 parts by weight based on 100 parts by weight of purified water. If the amount of taurine is less than 0.7 parts by weight, it is difficult to properly deliver the effects of taurine, and if it exceeds 1.2 parts by weight, the odor of taurine itself increases, resulting in a decrease in the odor of other materials. May appear.
또한, 닭정육 특유의 냄새를 제거함과 아울러 육질을 개선하고 영양을 고려하여 엄나무를 혼합 사용할 수 있다. 엄나무는 보통 속껍질이나 뿌리를 이용하여 술을 담그거나 약재료료 사용한다. 한방에서는 관절염 등에 효과가 탁월하다 하여 한방 재료로 많이 사용되고 있다. 엄나무는 열량이 적어 다이어트에 효과적이고, 독특한 맛과 향이 나며, 관절염 예방, 신경통 치유에 효과적이다.In addition, by removing the odor peculiar to chicken meat, it can be used in combination with the oak wood to improve the meat quality and nutrition. The oak tree usually uses bark or roots to soak alcohol or use medicine. In oriental medicine, because it is excellent in arthritis, it is widely used as a herbal material. The oak tree is low in calories, effective in dieting, has a unique taste and aroma, and is effective in preventing arthritis and healing neuralgia.
위 제2단계의 과정에서 엄나무는 속껍질과 뿌리의 혼합분말을 사용토록 하고, 정제수 100중량부를 기준으로 하여 1∼3중량부 포함하는 것이 바람직하다. 엄나무 분말을 1중량부 미만으로 투입하게 되면 엄나무가 가지는 위 효능을 제대로 전달하기 어려우며, 3중량부를 초과하게 되면 엄나무 자체의 독특한 맛과 향이 증가하여 다른 재료의 향이 저감되는 현상이 발생하는 문제점이 생길 수 있다.In the process of the second step, the oak tree is to use the mixed powder of the bark and root, it is preferable to include 1 to 3 parts by weight based on 100 parts by weight of purified water. If the amount of the oak tree is less than 1 part by weight, it is difficult to properly transmit the stomach effect of the oak tree, and if it exceeds 3 parts by weight, the unique flavor and aroma of the oak tree itself increases, resulting in a decrease in the aroma of other materials. Can be.
또한 위 제2단계에서 상기 다진마늘과 다진양파는 태양초고추장, 흑설탕, 황설탕에 혼합하여 50∼60℃의 약불에 3∼5분 동안 볶아 낸 후 양념혼합물에 투입하도록 할 수 있게 된다.In the second step, the chopped garlic and chopped onion can be mixed with sun pepper, brown sugar, and brown sugar, roasted for 3 to 5 minutes on a low heat of 50 to 60 ° C., and then added to the seasoning mixture.
상기 제3단계는 연근의 껍질을 벗겨 낸 후, 석박지와 같이 굴려가며 어슷 썰어 내고, 준비된 연근을 끓는물에 넣고 식초와 소금을 첨가한 후 10∼13분 동안 삶아 연근을 준비한다.The third step is peeled off the lotus root, rolled like a foil paper and sliced diagonally, put the prepared lotus root in boiling water, add vinegar and salt, and prepare the lotus root for 10 to 13 minutes.
연근의 주성분은 녹말이다. 주로 정과(正果)나 조림 등에 사용되며 아삭아삭한 촉감이 특징이다. 연근을 선택하려면 한 마디가 400g 이상 나가는 굵기로서 백색이고 구멍의 크기가 고른것이 좋다. 조리할 때에는 껍질을 벗긴 다음, 소금이나 식초를 넣은 물에 잠깐 담가 떫은 맛을 제거한 후에 삶거나 튀긴다.The main component of lotus root is starch. It is mainly used for fruit and stewed foods and has a crunchy texture. To choose lotus root is a word that is more than 400g thick white and the size of the hole is good. Peel, cook, and soak in salt or vinegar for a while to remove the astringent taste and boil or fry.
위 연근에 함유된 뮤신 성분은 소화력을 촉진하고 단백질 분해능력을 높여 위벽을 보하하는데 도움을 주고, 위장장애로 인한 속쓰림 및 위염 증상에 효능을 발휘하고, 철분 부족으로 빈혈 및 어지럼증을 앓을 수 있는데 연근에는 철분이 많아서 꾸준히 섭취하면 빈혈 예방 및 개선에 효능이 있고, 연근에 든 탄닌 성분은 피를 멎게하는 지혈 효과가 있고, 또한 연근을 깨끗이 씻을 뒤 껍질째 갈아 먹으면 감기예방에 좋으며 기침, 가래를 완화하는데 효과가 있고, 연근 안에는 비타민C, 티록신, 펙틴 등이 풍부하게 함유되어 있는데 이것은 혈액을 깨끗하게 해주고 혈액순환을 증진해 신진대사를 높이는데 효과적이고, 그로 인해 탄력성 있고 매끄러운 피부를 만들어주며, 연근은 심신안정에 효능이 있으므로 불안, 초조로 인한 스트레스를 완화하고 마음을 편안하게 만들어 준다. 그리고 잠자기 전 따뜻한 연근차를 한잔 마셔주면 불면증 개선에 효과적이며 심신불안에 의한 우울증도 개선할 수 있는 효과가 있다.The mucin ingredient in stomach lotus root promotes digestion and enhances protein breakdown to help lower the stomach wall, is effective in heartburn and gastritis symptoms due to gastrointestinal disorders, and iron anemia and dizziness can be caused by lack of iron. There is a lot of iron, so if you take it steadily, it is effective in preventing and improving anemia, and tannin in lotus root has a hemostatic effect that keeps your blood fresh, and it is good for preventing cold when you wash the root of lotus root and grind it. It is effective in improving the metabolism by purifying the blood and promoting blood circulation, which makes the skin elastic and smooth. Efficacy in mind and body stability to relieve stress and anxiety Make it comfortable. Drinking a cup of warm lotus root tea before going to sleep is effective in improving insomnia and also helps to reduce depression caused by physical and mental anxiety.
상기 제3단계의 연근을 준비하는 과정에서 준비된 연근을 끓는물에 넣고 식초와 소금을 첨가한 후 10∼13분 동안 삶은 후, -5∼-3℃의 온도에서 2∼3분 급냉한 후, 5∼7℃에서 보관하게 하여 사용한다.After preparing lotus root in the third step, the lotus root prepared in boiling water was added to vinegar and salt, boiled for 10 to 13 minutes, quenched at a temperature of -5 to -3 ° C for 2-3 minutes, Store at 5 to 7 ° C for use.
또한, 상기 제3단계는 닭정육에 맛소금과 흑후추로 밑간을 한 후 25∼32℃의 온도에서 50∼55분 동안 숙성하여 닭정육을 준비한다.In addition, in the third step, the chicken meat is seasoned with salt and black pepper, and then aged for 50 to 55 minutes at a temperature of 25 to 32 ° C. to prepare chicken meat.
닭정육은 첫째, 피부미용과 골다공증에 효과가 우수한 것으로 닭고기의 부위중 날개는 피부미용과 골다공증을 예방하는 효과가 있고 날개에 콜라겐 성분이 들어있어 아름다움을 추구하고 고운 피부를 원하는 젊은 여성들에게 특히 좋다. 콜라겐은 일상적인 식사만으로는 충분한 섭취가 이루어지지 않으며, 자외선과 노화등에 의해 자연적으로 소실이 되어 미용과 건강을 유지하기 위해서는 별도의 섭취가 꼭 필요해 콜라겐이 많이 들어있는 닭고기 날개육을 먹는 것이 좋다.First, chicken meat is effective in skin care and osteoporosis. Wings of chicken parts are effective in preventing skin care and osteoporosis. Collagen ingredients in wings are especially good for young women who want beauty and fine skin. . Collagen is not consumed enough by daily meals, and it is naturally lost due to UV rays and aging, so it is necessary to consume extra chicken meat to maintain beauty and health.
둘째, 닭은 단백질이 많아 두뇌활동을 촉진시켜 주는 것으로 닭고기는 단백질인 많은 육류로 뇌성장을 돕는 역할은 물론 몸을 유지하는데 있어서 뼈대의 역할, 세포 조직의 생성, 각종 질병을 예방해 준다. 또한 필수아미노산이 풍부하므로 뇌신경 전달물질의 활동을 촉진시키며 각각 개인들의 스트레스를 이겨내도록 도와준다.Second, chicken has a lot of protein to promote brain activity. Chicken is a protein of many meats to help the brain growth, as well as the role of the skeleton in maintaining the body, prevent the formation of cell tissues, and various diseases. It is also rich in essential amino acids, which stimulate the activity of neurotransmitters and help to cope with individual stress.
셋째, 닭은 산후회복식으로 훌륭한 영양식으로 임산부에게는 단백질과 질 좋은 지방을 많이 필요로 하는데 닭고기는 다른 육류에 비해 단백질이 높고 소화가 잘돼 많은 영양이 필요한 임산부에게는 매우 훌륭한 영양식이다. 즉 닭을 푹 고아서 미역과 함께 끊이게 되면 산후회복식으로 좋다.Third, the chicken is a good nutritional food for postpartum recovery. Pregnant women need a lot of protein and good fat. Chicken is a very good nutritional food for pregnant women who need more nutrition and higher protein than other meats. In other words, if the chicken is completely choked with seaweed, it is good for postpartum recovery.
넷째, 닭은 우리몸의 간장을 보호해 주는 것으로 간기능의 이상으로 근육이 위축되거나 피로해지고 시력이 떨어지면 눈병이 잘 생기는데 이러한 증상에 한방에서는 닭간을 섭취할 것을 권장하고 있다.Fourth, the chicken is to protect the liver of the body as a function of liver atrophy or fatigue due to abnormal function of the muscles and eyesight occurs when the eye disease is good.
기타 닭은 암세포의 증식을 막는 항암작용이 있고, 소화흡수가 잘 되며, 감기치료에 탁월한 효능을 지니고 있다.Other chickens have anticancer activity that prevents the growth of cancer cells, digestive absorption is good, and has excellent efficacy in treating colds.
상기 제3단계의 닭정육을 준비하는 과정에서 닭정육에 맛소금과 흑후추로 밑간을 한 후 25∼32℃의 온도에서 50∼55분 동안 숙성한 후, -8∼-6℃의 온도에서 5∼10분 급냉한 후, 3∼5℃에서 보관하게 하여 사용한다.In the process of preparing the chicken meat of the third step, the chicken meat is seasoned with salt and black pepper and then aged for 50 to 55 minutes at a temperature of 25 to 32 ℃, and then 5 to 5 to a temperature of -8 to -6 ℃ After quenching for 10 minutes, it is stored at 3 to 5 ° C for use.
상기 제4단계는 상기 제3단계에서 준비된 연근과 닭정육에 제1단계에서 준비된 반죽을 입히고 튀김옷을 입혀 150∼155℃의 온도에서 5∼7분 동안 1차로 튀긴 후, 160∼165℃의 온도에서 7∼9분 동안 2차로 튀긴 후, 170∼175℃의 온도에서 5∼7분 동안 3차로 튀겨서 연근과 닭정육을 튀겨 낸다.The fourth step is to apply the dough prepared in the first step to the lotus root and chicken meat prepared in the third step, and then fry the dough firstly at a temperature of 150 ~ 155 ℃ for 5 to 7 minutes, then the temperature of 160 ~ 165 ℃ Fry it for 2 to 7 minutes at, and then fry it for 3 to 5 minutes at a temperature of 170 to 175 ° C to fry lotus root and chicken meat.
상기 제4단계의 연근과 닭정육을 튀겨내는 과정에서 1∼3차의 튀김공정 사이에 시간차를 두지 않고 연속적으로 수행되게 함으로써 튀김옷이 연해지거나 형태가 변하는 것을 방지토록 한다.In the process of frying the lotus root and chicken meat of the fourth step, it is performed continuously without leaving a time difference between the first to third frying steps to prevent the frying clothes from softening or changing form.
상기 제5단계는 상기 제4단계에서 튀겨 준비된 연근과 닭정육 튀김을 제2단계에서 준비된 양념혼합물에 담궈 버무린 다음, 땅콩분태를 뿌려 강정을 완성한다.In the fifth step, the lotus root and chicken meat fried prepared in the fourth step are soaked in the seasoning mixture prepared in the second step, and then sprinkled with peanut powder to complete the jeongjeong.
상기 제5단계의 튀겨 준비된 연근과 닭정육 튀김을 양념혼합물에 담궈 버무리는 과정에서, 준비된 연근과 닭정육 튀김을 양념혼합물에 담궈 버무린 후, 압력솥에 3∼5분 동안 찐 후, 양념혼합물을 다시한 번 더 버무리도록 함으로써 양념혼합물이 연근과 닭정육 깊숙히 침투되어 깊은 맛이 우러날 수 있도록 한다.In the process of soaking the fried lotus root and fried chicken meat prepared in the fifth step in a seasoning mixture, soak the prepared lotus root and fried chicken meat in a seasoning mixture, and then boiled in a pressure cooker for 3 to 5 minutes, and then the seasoning mixture again. Mix it once more so that the spice mixture penetrates deeply into the lotus root and chicken meat, giving a deep taste.
이상과 같이 본 발명은 정제수에 감자전분, 박력분, 베터믹스를 차례대로 포함시켜 반죽을 준비하고, 백물엿에 고운고춧가루, 태양초고추장, 케찹, 다진마늘, 식초, 물, 다진양파, 흑설탕, 황설탕, 마요네즈, 진간장, 미원, 땅콩버터, 타우린을 차례로 포함시켜 양념혼합물을 준비하고, 연근과 닭정육을 준비한 다음, 연근과 닭정육에 반죽을 입히고 튀긴 후, 양념혼합물에 버무린 후 땅콩분태를 뿌려 강정을 완성함으로써 닭의 특유한 냄새를 제거하고 건강에 좋은 재료를 포함시키면서 육질을 개선함과 아울러, 건강에 유익하도록 효능과 맛을 개선한 연근을 함께 포함시켜 강정을 제조함으로써 기호성을 향상시킬 수 있고, 또한, 연근 및 닭 강정을 기호성 있게 제조함으로써 남녀노소 누구가 건강식으로 부담 없이 즐길 수 있도록 하는 효과를 가지게 된다.As described above, the present invention includes a potato starch, a force powder, and a vegetable mix in order to prepare a dough, fine red pepper powder, sun pepper, ketchup, minced garlic, vinegar, water, chopped onion, brown sugar, and brown sugar in white syrup. Prepare seasoning mixture by including mayonnaise, soy sauce, miwon, peanut butter, taurine, prepare lotus root and chicken meat, apply batter to fried lotus root and chicken meat, fry, mix with seasoning mixture and sprinkle with peanut powder By eliminating the peculiar smell of chicken and including healthy ingredients to improve meat quality, it also improves palatability by preparing the jeongjeong by including lotus root with improved efficacy and taste for health benefits, In addition, by making palatial lotus root and chicken gangjeong with preference, it has the effect that anyone of all ages can enjoy casually with healthy food. .
이상에서는 본 발명의 바람직한 실시 예에 대하여 도시하고 설명하였으나, 본 발명은 상술한 특정의 실시 예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 다양한 변형 실시나 응용이 가능한 것은 물론이고, 이러한 변형 실시나 응용 예는 본 발명의 기술적 사상이나 전망으로부터 개별적으로 이해돼서는 안 될 것이다.Although the above has been illustrated and described with respect to preferred embodiments of the present invention, the present invention is not limited to the above-described specific embodiments, it is usually in the art to which the invention belongs without departing from the spirit of the invention claimed in the claims. Various modifications or applications may be made by those skilled in the art, and such modifications or applications should not be individually understood from the technical spirit or prospect of the present invention.
Claims (8)
백물엿에 80∼120메쉬망에서 걸러 낸 고운고춧가루를 넣고 난 뒤, 태양초고추장, 케찹, 다진마늘, 식초, 물, 다진양파, 흑설탕, 황설탕, 마요네즈, 진간장, 미원, 땅콩버터, 타우린을 차례로 포함시킨 다음 23∼27℃의 온도에서 10∼15분 동안 혼합하여 양념혼합물을 만든 후, 상기 양념혼합물을 20∼23분 동안 끓여서 양념혼합물을 준비하는 제2단계;
연근의 껍질을 벗겨 낸 후, 석박지와 같이 굴려가며 어슷 썰어 내고, 준비된 연근을 끓는물에 넣고 식초와 소금을 첨가한 후 10∼13분 동안 삶아 연근을 준비하고, 닭정육에 맛소금과 흑후추로 밑간을 한 후 25∼32℃의 온도에서 50∼55분 동안 숙성하여 닭정육을 준비하는 제3단계;
상기 제3단계에서 준비된 연근과 닭정육에 제1단계에서 준비된 반죽을 입히고 튀김옷을 입혀 150∼155℃의 온도에서 5∼7분 동안 1차로 튀긴 후, 160∼165℃의 온도에서 7∼9분 동안 2차로 튀긴 후, 170∼175℃의 온도에서 5∼7분 동안 3차로 튀겨서 연근과 닭정육을 튀겨내는 제4단계;
상기 제4단계에서 튀겨 준비된 연근과 닭정육 튀김을 제2단계에서 준비된 양념혼합물에 담궈 버무린 다음, 땅콩분태를 뿌려 강정을 완성하는 제5단계를 포함하여서 이루어지게 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.A first step of preparing a dough by including potato starch, forceful meal, and vegetable mix in purified water in order, and then mixing the mixture for 20 to 25 minutes at a temperature of 25 to 32 ° C .;
Put the fine red pepper powder filtered from 80 ~ 120 mesh net in white syrup, then sun pepper, ketchup, minced garlic, vinegar, water, minced onion, brown sugar, brown sugar, mayonnaise, soy sauce, miwon, peanut butter, taurine in order A second step of preparing a spice mixture by mixing the mixture for 10 to 15 minutes at a temperature of 23 to 27 ° C. and then boiling the spice mixture for 20 to 23 minutes;
Peel the lotus roots, roll them together like tin foil, and cut them into pieces, add the prepared lotus roots to boiling water, add vinegar and salt, boil them for 10 to 13 minutes, and prepare lotus roots. A third step of preparing chicken meat after aging for 50 to 55 minutes at a temperature of 25 to 32 ° C .;
Apply the dough prepared in the first step to the lotus root and chicken meat prepared in the third step, and first fried in a cloth for 5-7 minutes at a temperature of 150 ~ 155 ℃, 7 ~ 9 minutes at a temperature of 160 ~ 165 ℃ A second step of frying, followed by a third step of frying for 5-7 minutes at a temperature of 170 to 175 ° C. to fry the lotus root and chicken meat;
The lotus root and chicken meat fried in the fourth step are soaked in the seasoning mixture prepared in the second step, and then soaked, followed by the fifth step of sprinkling peanut powder to complete the Gangjeong. Method of manufacturing jungjung as a main material.
상기 제1단계의 반죽을 준비하는 과정에서 정제수 100중량부를 기준으로 하여 감자전분 65∼71중량부, 박력분 47∼52중량부, 베터믹스 15∼17중량부가 포함되게 하되, 감자전분, 박력분, 베터믹스는 50∼75메쉬망에서 걸러 낸 고운분말이 사용되게 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.The method of claim 1,
In the process of preparing the dough of the first step to include 65 to 71 parts by weight of potato starch, 47 to 52 parts by weight of force, 15 to 17 parts by weight of vegetable mix, based on 100 parts by weight of purified water, potato starch, power, better Mix is a method of producing jeongjeonggwa mainly made from lotus root and chicken, characterized in that fine powder filtered from 50 to 75 mesh nets are used.
상기 제2단계의 양념혼합물을 준비하는 과정에서 백물엿 100중량부를 기준으로 고운고춧가루 2∼4중량부, 태양초고추장 14∼17중량부, 케찹 20∼23중량부, 다진마늘 18∼21중량부, 환만식초 3∼5중량부, 물 19∼23중량부, 다진양파 7∼9중량부, 흑설탕 1∼3중량부, 황설탕 5∼7 중량부, 마요네즈 1∼1.5중량부, 진간장 1∼1.5중량부, 미원 1∼1.5중량부, 땅콩버터 1.5∼2.5중량부, 타우린 0.7∼1.2중량부가 포함되게 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.The method of claim 2,
2 to 4 parts by weight of fine red pepper powder, 14 to 17 parts by weight of sun pepper, 14 to 17 parts by weight, 20 to 23 parts by weight of ketchup, 18 to 21 parts by weight of chopped garlic, Hwanman vinegar 3-5 parts, water 19-23 parts, minced onion 7-9 parts, brown sugar 1-3 parts, brown sugar 5-7 parts, mayonnaise 1-1.5 parts, soy sauce 1-1.5 parts A method of producing a jeongjeonggwa, mainly composed of lotus root and chicken, characterized by containing 1 to 1.5 parts by weight, 1 to 1.5 parts by weight of miwon, 1.5 to 2.5 parts by weight of peanut butter and 0.7 to 1.2 parts by weight of taurine.
상기 제2단계에서 다진마늘과 다진양파는 태양초고추장, 흑설탕, 황설탕에 혼합하여 50∼60℃의 약불에 3∼5분 동안 볶아 낸 후 양념혼합물에 투입하도록 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.The method of claim 3,
In the second step, the minced garlic and minced onion are mixed with sun pepper, brown sugar, and brown sugar, roasted for 3 to 5 minutes on a low heat of 50 to 60 ° C., and then added to the seasoning mixture. Method of manufacturing jungjung as a main material.
상기 제3단계의 연근을 준비하는 과정에서 준비된 연근을 끓는물에 넣고 식초와 소금을 첨가한 후 10∼13분 동안 삶은 후, -5∼-3℃의 온도에서 2∼3분 급냉한 후, 5∼7℃에서 보관하게 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.The method according to claim 3 or 4,
After preparing lotus root in the third step, the lotus root prepared in boiling water was added to vinegar and salt, boiled for 10 to 13 minutes, quenched at a temperature of -5 to -3 ° C for 2-3 minutes, A method for producing jeongjeonggwa, mainly composed of lotus root and chicken, characterized in that stored at 5-7 ℃.
상기 제3단계의 닭정육을 준비하는 과정에서 닭정육에 맛소금과 흑후추로 밑간을 한 후 25∼32℃의 온도에서 50∼55분 동안 숙성한 후, -8∼-6℃의 온도에서 5∼10분 급냉한 후, 3∼5℃에서 보관하게 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.The method of claim 5,
In the process of preparing the chicken meat of the third step, the chicken meat is seasoned with salt and black pepper and then aged for 50 to 55 minutes at a temperature of 25 to 32 ℃, and then 5 to 5 to a temperature of -8 to -6 ℃ After quenching for 10 minutes, it is stored at 3 to 5 ° C.
상기 제4단계의 연근과 닭정육을 튀겨내는 과정에서 1∼3차의 튀김공정 사이에 시간차를 두지 않고 연속적으로 수행되게 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.The method of claim 6,
The method of manufacturing a jeongjeonggwa mainly made of lotus root and chicken, characterized in that the fourth step in the process of frying the lotus root and chicken meat, without the time difference between the first to the third frying step.
상기 제5단계의 튀겨 준비된 연근과 닭정육 튀김을 양념혼합물에 담궈 버무리는 과정에서, 준비된 연근과 닭정육 튀김을 양념혼합물에 담궈 버무린 후, 압력솥에 3∼5분 동안 찐 후, 양념혼합물을 다시한 번 더 버무리도록 하는 것을 특징으로 하는 연근과 닭고기를 주재료로 한 강정의 제조방법.The method of claim 7, wherein
In the process of soaking the fried lotus root and fried chicken meat prepared in the fifth step in a seasoning mixture, soak the prepared lotus root and fried chicken meat in a seasoning mixture, and then boiled in a pressure cooker for 3 to 5 minutes, and then the seasoning mixture again. A method of manufacturing jeongjeonggwa, the main ingredient of which is lotus root and chicken, characterized in that it is mixed one more time.
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