KR20220144719A - Method for steaming chicken - Google Patents

Method for steaming chicken Download PDF

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KR20220144719A
KR20220144719A KR1020210051392A KR20210051392A KR20220144719A KR 20220144719 A KR20220144719 A KR 20220144719A KR 1020210051392 A KR1020210051392 A KR 1020210051392A KR 20210051392 A KR20210051392 A KR 20210051392A KR 20220144719 A KR20220144719 A KR 20220144719A
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weight
parts
chicken
powder
seasoning
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KR1020210051392A
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Korean (ko)
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이기영
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주식회사 기영푸드
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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
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/55—Treatment of original pieces or parts
    • 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
    • A23L13/40—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
    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor

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  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The present invention relates to a method for cooking braised chicken. The method for cooking braised chicken, according to the present invention, comprises: an immersion step; an aging step; an herbal fermentation step; a seasoning sauce preparation step; and a cooking step. Therefore, the present invention can improve the taste of braised chicken while maintaining or increasing the health of a consumer.

Description

찜닭 조리방법{Method for steaming chicken}How to cook steamed chicken {Method for steaming chicken}

닭고기의 성분은 쇠고기보다 단백질이 많아 100 g 중 207 g이고, 지방질은 48 g이며, 126 kcal의 열량을 내는데, 비타민 B2가 특히 많다.Chicken has more protein than beef, 207 g out of 100 g, fat 48 g, and 126 kcal of calories, especially vitamin B2.

또한 닭고기는 칼슘 4 mg, 인 302 mg, 비타민 A 40 IU, 비타민 B1 009 mg, 비타민 B2 015 mg 등을 함유하며, 닭고기가 맛있는 것은 글루탐산(酸)이 있기 때문이며, 여기에 여러 가지 아미노산과 핵산맛 성분이 들어 있어 강하면서도 산뜻한 맛을 내어 닭고기는 수육에 비해 연하고 맛과 풍미가 담백하며 조리하기 쉽고 영양가도In addition, chicken contains 4 mg of calcium, 302 mg of phosphorus, 40 IU of vitamin A, 009 mg of vitamin B1, 015 mg of vitamin B2, etc. The delicious chicken is because glutamic acid contains various amino acids and nucleic acids. It contains ingredients that give it a strong yet refreshing taste, so chicken is softer than beef meat, has a light taste and flavor, is easy to cook and has nutritional value.

높아 전 세계적으로 폭넓게 요리에 사용되는 육류 중 하나이다.It is one of the most widely used meats in cooking worldwide.

이러한 닭고기를 이용한 음식으로는 보통 튀김옷을 입혀 기름에 튀기는 후라이드와 기름에 튀겨진 후라이드에 각종 양념을 입혀 취식하거나 삶은 닭고기에 온갖 채소와 양념을 섞어 졸인 찜닭이 있다.Foods using such chicken include fried chicken, which is usually coated in a batter and deep-fried in oil, and fried chicken fried in oil, coated with various seasonings, or boiled chicken cooked with all kinds of vegetables and seasonings.

상기 찜닭은 닭고기를 주재료로 사용함에 따라 기름에 튀기지 않는 음식이라 해도 닭고기를 이용한 음식이므로 고지방과 고단백질로 이루어져 있어 지방이 높아 고칼로리 음식으로 취급되어지고 있다.The steamed chicken is a food that uses chicken even if it is not fried in oil as it uses chicken as a main ingredient, so it is made up of high fat and high protein, so it is treated as a high-calorie food because of its high fat.

최근에는 현대인들의 식성이 서구화됨으로서 건강에 좋은 웰빙음식을 선호함에 따라 고칼로리 음식이라는 이유로 건강을 해치는 식품이라는 선입견이 고착되는 경향이 있어 왔으며, 또한 영양학적으로도 단백질과 지방에 대한 영양소가 지나치게 높아 편식할 경우 영양학적 불균형을 초래할 우려가 높았다.Recently, as modern people's eating habits have become westernized, they prefer healthy and well-being food, and there has been a tendency to have a preconceived notion that it is a food that harms health because it is a high-calorie food. Also, nutritionally, the nutrients for protein and fat are too high. There was a high risk of causing nutritional imbalance in the case of an unbalanced diet.

따라서 영양학적으로 균형을 이루면서도 건강에 도움이 되는 찜닭의 조리기술에 대한 개발이 절실히 요구되고 있는 실정이다.Therefore, there is an urgent need to develop a cooking technology for steamed chicken that is nutritionally balanced and beneficial to health.

본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 안출된 것으로서, 찜닭의 주원료가 되는 닭고기에 염지액의 침지시키고, 숙성하여 닭고기 자체로 식미를 향상시키면서도 인체에 유익하면서도 특유의 향이 있는 약초군을 발효하여 이루어지는 약초발효물을 양념소스에 포함하여 식자의 건강을 유지 또는 증대할 수 있으면서도 맛을 향상시킬 수 있는 찜닭 조리방법을 제공하는 데 그 목적이 있다.The present invention has been devised to solve the problems of the prior art as described above, and is a group of medicinal herbs that are beneficial to the human body while improving the taste of the chicken itself by immersing the chicken, which is the main raw material of steamed chicken, with a salt solution and aging it. An object of the present invention is to provide a cooking method for steamed chicken that can improve taste while maintaining or increasing the health of the literate by including fermented medicinal herbs in a seasoning sauce.

전술한 바와 같이 본 발명에 따르면, 찜닭의 주원료가 되는 닭고기에 염지액의 침지시키고, 숙성하여 닭고기 자체로 식미를 향상시키면서도 인체에 유익하면서도 특유의 향이 있는 약초군을 발효하여 이루어지는 약초발효물이 양념소스에 포함되기 때문에, 식자의 건강을 유지 또는 증대할 수 있으면서도 찜닭의 맛을 향상시킬 수 있는 효과가 있다.As described above, according to the present invention, the fermented herbal product made by fermenting a group of medicinal herbs that are beneficial to the human body and have a unique flavor while improving the taste of the chicken itself by immersing the chicken, which is the main ingredient of steamed chicken, and aging it. Since it is included in the sauce, it has the effect of improving the taste of steamed chicken while maintaining or increasing the health of the eater.

이하 본 발명의 바람직한 실시예를 첨부한 도면에 의거하여 더욱 상세하게 설명한다.Hereinafter, a preferred embodiment of the present invention will be described in more detail based on the accompanying drawings.

도 1은 본 발명에 따른 찜닭 조리방법을 나타내는 순서도로서, 여기서 본 발명에 따른 찜닭 조리방법은 도 1에 도시된 바와 같이 침지단계(S100), 숙성단계(S200), 약초발효단계(S300), 양념소스준비단계(S400), 조리단계(S500)가 순차적으로 수행되어 이루어진다.1 is a flowchart showing a cooking method for steamed chicken according to the present invention, wherein the cooking method for steamed chicken according to the present invention includes a immersion step (S100), a ripening step (S200), a herbal fermentation step (S300), The seasoning sauce preparation step (S400) and the cooking step (S500) are sequentially performed.

침지단계(S100)는 찜닭의 주원료인 닭에 양념을 침지하여 닭의 풍미를 향상시키기 위한 단계로써, 닭의 털과 내장을 제거한 후 물 3000 중량부를 기준으로 천일염 100 ~ 150 중량부, 설탕 100 ~ 120중량부, 청주 50 ~ 100중량부, 키토산 분말 1 ~ 3 중량부, 마늘분말 05 ~ 1 중량부, 생강분말 05 ~ 1 중량부, 계피분말 05 ~ 1중량부가 혼합되어 이루어지는 염지액을 털과 내장을 제거한 닭에 침지하는 단계이다.The immersion step (S100) is a step for improving the flavor of chicken by immersing the chicken, the main ingredient of steamed chicken, with seasoning. 120 parts by weight, 50 to 100 parts by weight of sake, 1-3 parts by weight of chitosan powder, 05 to 1 parts by weight of garlic powder, 05 to 1 parts by weight of ginger powder, and 05 to 1 parts by weight of cinnamon powder It is a step of immersing in chickens from which the intestines have been removed.

상기 염지액 중 천일염과 설탕은 닭고기에 조미기능을 부여하기 위한 것으로, 닭고기 자체에 맛을 한층 높여주게 된다.Sea salt and sugar in the brine solution are for imparting a seasoning function to the chicken, which further enhances the taste of the chicken itself.

또한 염지액에 포함되는 청주는 숙성과정에서 닭고기의 지방 및 단백질을 분해하여 닭고기의 육질을 연하게 하면서도 락트산이 많이 생성되어 향과 맛이 더욱 좋게 하는 것이다.In addition, the sake contained in the brine solution decomposes the fat and protein of the chicken during the aging process to soften the chicken meat, while producing a lot of lactic acid to improve the flavor and taste.

키토산 분말은 갑각류에 함유되어 있는 키틴을 인체에 흡수가 쉽도록 가공한 물질로서, 약용에 가까운 기능을 하기 때문에 기능성 식품으로 많이 이용되고 있다.Chitosan powder is a material that is processed so that chitin contained in shellfish can be easily absorbed by the human body.

이러한 키토산의 효능은, 노폐해진 세포를 활성화하여 노화를 억제하고 면역력을 강화해주며 질병을 예방해준다. 또한 생체의 자연적인 치유 능력을 활성화하는 기능과 함께 생체 리듬을 조절해주며, 체내에 과잉된 유해 콜레스테롤을 흡착, 배설하는 역할 즉, 탈 콜레스테롤 작용을 한다.The effect of chitosan is to activate degenerated cells, inhibit aging, strengthen immunity, and prevent diseases. In addition, it regulates the circadian rhythm along with the function of activating the body's natural healing ability, and it acts to absorb and excrete excess harmful cholesterol in the body, that is, it acts as a cholesterol-removing agent.

또한 암 세포의 증식을 억제하는 항암 작용을 하며, 혈압 상승의 원인이 되는 염화물 이온을 흡착, 장에서의 흡수를 억제한 뒤 체외로 배출시킴으로써 혈압 상승 억제 작용 및 장내의 유효 세균을 증식시키고 세포를 활성화시키는 효능을 가진다.In addition, it has an anticancer action that inhibits the proliferation of cancer cells, and it absorbs chloride ions that cause blood pressure rise, inhibits absorption in the intestine, and discharges them out of the body. It has an activating effect.

그리고 염지액에 마늘분말, 생강분말, 계피분말이 첨가되어 닭고기 특유의 잡내를 없애는 역활을 한다.In addition, garlic powder, ginger powder, and cinnamon powder are added to the salting solution to remove the peculiar smell of chicken.

한편, 침지단계(S100)는 닭 표면에 침지공을 형성한 후, 염지액이 담긴 용기에 담가서 20 ~ 25℃의 온도에서 1~ 5시간을 침지시키는 것을 포함한다.On the other hand, the immersion step (S100) includes forming an immersion hole on the surface of the chicken, immersing it in a container containing a salt solution and immersing it for 1 to 5 hours at a temperature of 20 to 25 ° C.

이는 염지액이 충분히 생닭 내부에 침지되어 닭고기의 전체적인 맛을 높여주면서 닭 특유의 냄새를 1차적으로 잡아주고, 또한 염지액을 1 ~ 5시간 동안 침지시킴으로써 닭고기의 육질은 향상되는 것이다.This means that the brine solution is sufficiently immersed in the raw chicken to enhance the overall taste of the chicken and primarily catch the chicken's unique smell, and also improve the meat quality of the chicken by immersing the brine solution for 1 to 5 hours.

또한 침지단계(S100)에서 형성된 침지공에 의해 후술되는 숙성단계(S200)와 조리단계(S500)에서 숙성효소의 침투와 더불어 양념소스와 함께 조리될 때 닭고기에 양념소스가 보다 용이하게 침투되어 염지액과 더불어 닭에 침투된 숙성효소 및 양념소스로 하여금 찜닭의 풍미 및 맛을 더욱 개선시키는 효과를 가지게 되는 것이다.In addition, the seasoning sauce penetrates more easily into the chicken when it is cooked with the seasoning sauce together with the penetration of the aging enzyme in the aging step (S200) and the cooking step (S500), which will be described later by the immersion hole formed in the soaking step (S100). In addition to the liquid, the aged enzyme and seasoning sauce penetrated into the chicken have the effect of further improving the flavor and taste of the steamed chicken.

숙성단계(S200)는 상기 침지단계(S100)와 더불어 닭고기 자체의 맛과 영양을 향상시키면서도 닭고기의 연육을 위한 단계로써, 상기 침지단계(S100)가 완료된 닭과, 숙성효소와, 페이스트 형태로 분쇄된 오이, 파인애플로 이루어지는 연육재료를 옹기 항아리에 넣고, 0 ~ 2℃의 저온상태에서 48 ~ 60시간 숙성시키는 단계이다.The aging step (S200) is a step for tenderizing the chicken while improving the taste and nutrition of the chicken itself along with the immersion step (S100). This is the step of putting the meat tenderizing material consisting of aged cucumbers and pineapples in an earthenware jar and aging it for 48 to 60 hours at a low temperature of 0 to 2℃.

여기서 연육재료의 오이는 수분이 많은 채소로써, 많은 수분이 닭고기에 스며들어 닭고기의 육질을 연하게 하는 연육작용을 극대화하고, 숙성재료를 희석시켜주는 역할도 한다.Here, the cucumber is a juicy vegetable, and a lot of moisture permeates the chicken, maximizing the tenderizing effect that softens the meat quality of the chicken, and also serves to dilute the aging material.

또한 파인애플에는 단백질 분해하는데 탁월한 효능을 가진 브로멜린이 다량 함유되어 닭고기의 연육작용을 더욱 활발하게 한다.In addition, pineapple contains a large amount of bromelain, which has an excellent effect on protein decomposition, so that the meat tenderizing effect is more active.

상기 연육재료로 하여금 기존의 인공 연육제의 사용을 배제하여 닭고기의 연한 식감을 즐길 수 있도록 하는 효과가 있다.There is an effect of allowing the meat tenderizer to enjoy the tender texture of chicken by excluding the use of the existing artificial meat tenderizer.

여기서 상기 숙성단계(S200)를 더욱 상세하게 설명하면, 닭 100중량부를 기준으로 숙성효소 100 ~ 150중량부와,연육재료 50 ~ 80중량부로 이루어진다.Here, if the aging step (S200) will be described in more detail, it consists of 100 to 150 parts by weight of the aging enzyme and 50 to 80 parts by weight of the tender meat based on 100 parts by weight of the chicken.

또한 상기 숙성효소는 사과 20 ~ 30중량부, 배 20 ~ 30중량부, 청국장 분말 5 ~ 20중량부, 상황버섯 분말 5 ~20중량부, 톳 분말 5 ~ 10중량부, 꿀 10 ~ 50중량부를 혼합하여 5 ~ 18℃로 유지되는 발효용기에서 2 ~ 3일 동안 발효하여 이루어지게 되는 것이다.In addition, the aging enzyme is 20-30 parts by weight of apples, 20-30 parts by weight of pears, 5-20 parts by weight of cheonggukjang powder, 5-20 parts by weight of chrysanthemum powder, 5-10 parts by weight of shiitake powder, 10-50 parts by weight of honey It is made by mixing and fermenting for 2 to 3 days in a fermentation vessel maintained at 5 ~ 18 ℃.

즉, 숙성효소의 사과와 배는 효소로써의 기능을 발휘하는 것이고, 청국장 분말에는 생리활성물질인 비타민E가 다량으로 함유되어 지방의 산화를 방지하는 항산화 작용을 한다. 또한 청국장 분말에는 콩에서 유래한 플라보노이드류도 많이 있어서 이들이 닭고기의 나쁜지방이 체내에서 산화되는 것을 막아 준다.That is, apples and pears of ripening enzymes function as enzymes, and cheonggukjang powder contains a large amount of vitamin E, a physiologically active substance, which acts as an antioxidant to prevent oxidation of fat. Also, there are many flavonoids derived from soybeans in cheonggukjang powder, which prevents the bad fat of chicken from being oxidized in the body.

또한 청국장에는 뇌졸중의 원인이 되는 혈전을 녹여주는 효소인 레시틴이 많이 함유되어 있어 레시틴으로 하여금 닭고기에서 섭취되는 콜레스테롤이 혈관 등에 부착되는 것을 씻어내는 작용을 하여 혈액순환이 부드럽게 하고 닭고기에서 섭취되는 콜레스테롤이 나쁘게 작용하는 것을 막아주어 청국장 분말이 숙성효소에 포함되어 성인병을 최소화하도록 하는 것이다.In addition, cheonggukjang contains a lot of lecithin, an enzyme that dissolves blood clots that cause stroke, so that lecithin washes away cholesterol from chicken from adhering to blood vessels, smoothing blood circulation and reducing cholesterol intake from chicken. By preventing it from acting badly, Cheonggukjang powder is included in the aging enzyme to minimize adult diseases.

또한 상황버섯 분말은 항암효과와 면역력을 높이면서도 혈당을 낮춰주어 성인병을 예방하는 효능이 있으며, 이러한 효능을 가진 상황버섯을 숙성과정에서 발효되어 찜닭의 영양을 더욱 향상시키는 역활을 한다.In addition, Sanghwang mushroom powder has anti-cancer effect and anti-aging effect, while lowering blood sugar to prevent adult diseases.

톳 분말은 톳에는 오이의 약 25배에 해당하는 식이섬유가 함유되어 있어 장의 연동운동을 촉진하여 소화가 잘되게 하여 찜닭의 원활한 소화를 도모하기 위해 사용된다.Hibiscus powder contains about 25 times more dietary fiber than cucumber, so it is used to promote the smooth digestion of steamed chicken by promoting intestinal peristalsis and improving digestion.

Claims (1)

닭의 털과 내장을 제거한 후 물 3000 중량부를 기준으로 천일염 100 ~ 150 중량부, 설탕 100 ~ 120중량부, 청주50 ~ 100중량부, 키토산 분말 1 ~ 3 중량부, 마늘분말 05 ~ 1 중량부, 생강분말 05 ~ 1 중량부, 계피분말05 ~ 1중량부가 혼합되어 이루어지는 염지액을 털과 내장을 제거한 닭에 침지하는 침지단계(S100);상기 침지단계(S100)가 완료된 닭과, 숙성효소와, 페이스트 형태로 분쇄된 오이, 파인애플로 이루어지는 연육재료를 옹기 항아리에 넣고, 0 ~ 2℃의 저온상태에서 48 ~ 60 시간 숙성시키는 숙성단계(S200);월계수잎 10 ~ 20ｇ, 구지뽕 10 ~ 20ｇ, 천궁 10 ~ 20ｇ, 맥문동 10 ~ 20ｇ, 구기자 10 ~ 20ｇ, 솔순 10 ~ 20ｇ, 육종용 10 ~ 20ｇ, 녹각 10 ~ 20ｇ, 백단향 10 ~ 20ｇ, 당귀 10 ~ 20ｇ, 가시오가피 10 ~ 20ｇ, 둥굴레 10~ 20ｇ, 표고버섯 10 ~ 20ｇ, 도라지 10 ~ 20ｇ, 쑥 10 ~ 20ｇ, 다래 10 ~ 20ｇ, 씀바퀴 10 ~ 20ｇ, 엉겅퀴 10~ 20ｇ, 취나물 10 ~ 20ｇ, 인동초 10 ~ 20ｇ로 이루어지는 약초군과 정제하지 않은 설탕을 2 : 08 ~ 12의 중량비율로 혼합하여 이루어진 혼합물을 밀폐된 용기에 20 ~ 50일간 발효한 후 고형물은 걸러내고 액상의 약초발효물을 제조하는 약초발효단계(S300);상기 약초발효단계(S300)에서 발효된 약초발효물 130 ~ 200중량부, 간장 80 ~ 100중량부, 양파즙 50 ~80중량부, 새우분말 5 ~ 10중량부를 2 ~ 4일간 숙성하여 양념재를 제조하고, 상기 양념재에 100중량부를 기준으로 정제수 10 ~ 30중량부, 고추가루 30 ~ 60중량부, 된장 5 ~ 10중량부, 물엿 5 ~ 10중량부, 생강 2 ~3중량부, 마늘 2 ~ 3중량부, 후추 1 ~ 2중량부가 혼합되는 양념소스가 제조되는 양념소스준비단계(S400);상기 숙성단계(S200)를 거친 후 부위별로 잘라낸 닭고기 60 ~ 70중량%, 무청 15 ~ 20중량%, 양념소스 10 ~ 20중량%, 찹쌀가루 05 ~ 1중량%를 용기에 넣어 조리하는 조리단계(S500);로 이루어짐을 특징으로 하는 찜닭 조리방법.After removing chicken hair and intestines, based on 3000 parts by weight of water, 100 ~ 150 parts by weight of sea salt, 100 ~ 120 parts by weight of sugar, 50 ~ 100 parts by weight of sake, 1-3 parts by weight of chitosan powder, 05 ~ 1 parts by weight of garlic powder , immersion step (S100) of immersing the brine solution consisting of a mixture of 05 to 1 parts by weight of ginger powder and 05 to 1 parts by weight of cinnamon powder in chickens with hair and intestines removed; Maturation step (S200) in which the tender meat material consisting of cucumber and pineapple crushed in the form of paste is put in an earthenware jar and aged for 48 to 60 hours at a low temperature of 0 to 2℃ (S200); bay leaf 10 to 20g, gujippong 10 to 20g, Cheongung 10~20g, Maekmundong 10~20g, Goji berry 10~20g, Sol shoots 10~20g, Yukjongyong 10~20g, Nokgak 10~20g, Sandalwood 10~20g, Angelica 10~20g, Spinachweed 10~20g, Dungulle 20g, shiitake mushroom 10~20g, bellflower 10~20g, mugwort 10~20g, actinidia 10~20g, sagebrush 10~20g, thistle 10~20g, chrysanthemum 10~20g, honeysuckle 10~20g Herbal fermentation step (S300) of mixing unsweetened sugar in a weight ratio of 2: 08-12 and fermenting the mixture in a closed container for 20 to 50 days, filtering out the solids and producing a liquid herbal fermented product (S300); The herbal fermentation 130 to 200 parts by weight of the fermented medicinal herb fermented in step (S300), 80 to 100 parts by weight of soy sauce, 50 to 80 parts by weight of onion juice, and 5 to 10 parts by weight of shrimp powder for 2 to 4 days to prepare a seasoning, 10-30 parts by weight of purified water, 30-60 parts by weight of red pepper powder, 5-10 parts by weight of soybean paste, 5-10 parts by weight of starch syrup, 2-3 parts by weight of ginger, 2-3 parts by weight of garlic based on 100 parts by weight of the seasoning material Seasoning sauce preparation step (S400) in which a seasoning sauce is prepared in which 1 to 2 parts by weight of pepper and pepper are mixed; After the aging step (S200), each part Cooking steamed chicken, characterized in that it consists of: 60 to 70% by weight of the cut chicken, 15 to 20% by weight of radish, 10 to 20% by weight of seasoning sauce, and 05 to 1% by weight of glutinous rice flour in a container and cooking step (S500); Way.
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