KR970064405A - 청둥오리육골쑥농축비빔밥 제조방법 - Google Patents

청둥오리육골쑥농축비빔밥 제조방법 Download PDF

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Publication number
KR970064405A
KR970064405A KR1019970033554A KR19970033554A KR970064405A KR 970064405 A KR970064405 A KR 970064405A KR 1019970033554 A KR1019970033554 A KR 1019970033554A KR 19970033554 A KR19970033554 A KR 19970033554A KR 970064405 A KR970064405 A KR 970064405A
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South Korea
Prior art keywords
duck
meat
mugwort
bibimbap
leek
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KR1019970033554A
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English (en)
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KR100238730B1 (ko
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김인숙
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김인숙
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Priority to KR1019970033554A priority Critical patent/KR100238730B1/ko
Publication of KR970064405A publication Critical patent/KR970064405A/ko
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Publication of KR100238730B1 publication Critical patent/KR100238730B1/ko

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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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived 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
    • A23L13/30—Meat extracts
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/84—Flavour masking or reducing agents
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives

Abstract

본 발명은 청둥오리육골쑥농축비빔밥 제조방법에 관한 것이다. 집오리 및 청둥오리의 요리방법으로는, 탕류(洛類)나, 양념구이나, 굵은 소금만을 뿌린 소금구이 등이 일반적인데, 탕류는 지방층이 붙은 고기는 대체로 질겨서 입에서 잘씹히지 않고, 또한 양념 및 소금구이 역시 기름기가 많아, 석쇠등으로 굽게 되면 조리시 나온 수용성오리기름이 화기에 노출되면, 불완전연소되어 연기가 그을림이 많이 발생하게 되어 실내에서 먹을 수 있는 다양한 요리로 제공되지 못하고 있는 요인중의 하나 였었다. 이에 본 발명에서는 청둥오리뼛국물과 살을 야채와 함께 겻들게 한 후, 약용쑥을 주재료로하여 가열조리한 농축액에 잡곡밥을 비벼만든 청둥오리육골쑥농축비빔밥 제조하는 방법으로서, 저콜레스테롤성 오리고기와 기름기가 느끼하지 않고 담백한 상태로 섭취할 수있도록 하면서도, 오리뼈로부터 칼슘과 인지질 철분 등을 충분히 섭취하면서, 식사까지 곁들어 마치도록한 유용한 발명인 것이다.

Description

청둥오리육골쑥농축비빔밥 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제l도는 본 발명에 따른 청둥오리육골쑥농축비빔밥 제조방법.

Claims (1)

  1. 45일수된 청둥오리 1마리당2~3인분인 약550g의 잘게 바른 오리살을 전골냄비에 넣고 준비된 오리뼛국물 육수 2국자(500cc)를 넣어, 씨뺀대추 3~4개 은행 1스푼과, 들깨가루 1국자를 옷기로 얹어 가열처리하여 끓기 시작하면, 봄에는 쑥부쟁이 l0%, 들미나리 5%, 부추 10%, 들껏잎 15%, 미나리 60%를 여름에는 들깻잎 10%, 부추60%, 미나리 30%, 가을에는 미나리 60%, 부추30%, 들깻잎 10%, 겨울에는 미나리 80%, 냉이 20%, 부추 10%, 들깻잎 10%등의 비율로 계절마다 다르게 준비한 야채를 끓고 있는 전골냄비에 5분정도 살짝데쳐, 먼저 야채를 초장에 찍어 먹도록 형성한 후, 고기는 더 익혀 초장에 찍어 먹도록 형성한 후, 청둥오리육골쑥농축 비빔밥은 엉거시과 식물인 쑥(Artemisia asiatica)은 이른봄부터 늦가을까지 채취한 것을, 한겨울에는 늦가을에 채취한 냉동쑥 100g을 약간 데친 것을 상기의 전골냄비의 청둥오리육골야채농축액에 첨가해 3분정도 가열 조리해 만든 걸죽한 농축액에 검정돈부, 차조, 찰수수 적량 가미된 잡곡쌀밥을 넣고 비벼 만듦을 특징으로 하는 청둥오리육골쑥농축비빔밥 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019970033554A 1997-07-18 1997-07-18 청둥오리육골쑥농축비빔밥 제조방법 KR100238730B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019970033554A KR100238730B1 (ko) 1997-07-18 1997-07-18 청둥오리육골쑥농축비빔밥 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019970033554A KR100238730B1 (ko) 1997-07-18 1997-07-18 청둥오리육골쑥농축비빔밥 제조방법

Publications (2)

Publication Number Publication Date
KR970064405A true KR970064405A (ko) 1997-10-13
KR100238730B1 KR100238730B1 (ko) 2000-01-15

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KR1019970033554A KR100238730B1 (ko) 1997-07-18 1997-07-18 청둥오리육골쑥농축비빔밥 제조방법

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000051541A (ko) * 1999-01-22 2000-08-16 오동규 육수 제조방법

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000051541A (ko) * 1999-01-22 2000-08-16 오동규 육수 제조방법

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