LTD.;농업회사법인 주식회사 참농;CHAMNONG AGRICULTURAL CO.;CHAMNONG AGRICULTURAL CO., LTD.
发明人:
KO, YOUNG HAK,고영학
申请号：
KR1020160158120
公开号：
KR1020180059025A
申请日:
2016.11.25
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a method for producing a samgyetang retort food, comprising: (S1) a step of aging chicken meat at a low temperature； (S2) a step of semi-drying the aged chicken meat in a loess room (10) formed in a semi-cylindrical shape, having a steam outlet (30), and including an inlet portion (23) of 180 to 220°C, a central portion (24) of 220 to 260°C, and an outlet portion (25) of 260 to 300°C to perform a temperature gradient； (S3) a step of mixing the semi-dried chicken meat with a red ginseng solution； (S4) a stock producing step of adding a chicken bone and a chicken head to water, adding a natural seasoning including at least one selected from the group consisting of a spring onion root, garlic, onion, and celery, and heating the same； (S5) a step of mixing the semi-dried chicken meat mixed with the red ginseng solution and the stock, and adding and mixing a natural seasoning including at least one selected from red pepper powder, soy sauce, salt, pepper powder, crushed garlic, ginger, sesame oil, spring onion, onion, and water parsley； and (S6) putting samgyetang into a pouch, vacuum-packaging the same, and sealing the same. The method for manufacturing the three-seasoned retort food has a semi-cylindrical shape, has a steam outlet (30), dries meat by semi-drying the meat in the loess room (10) having a temperature gradient, has less oil, has a more fresh taste, and can manufacture a three-seasoned chicken soup. By semi-drying the aged chicken meat in a loess room (10) formed in a semi-cylindrical shape and having a steam outlet (30) with a temperature gradient, meat is more chewy, is less oily, and is more savory, and samgyetang having deep flavors can be produced.본 발명은 (S1) 육계를 저온숙성시키는 단계； (S2) 숙성시킨 육계를 반원통형이고, 증기배출구(30)가 구비되어 있으며, 180~220℃의 입구부(23), 220~260℃의 중심부(24) 및 260~300℃의 출구부(25)를 포함함으로써 온도구배가 이루어지는 황토방(10)에서 반건조시키는 단계； (S3) 상기 반건조된 육계에 홍삼액을 혼합하는 단계； (S4) 물에 닭뼈 및 닭머리를 넣은 후 대파뿌리, 마늘, 양파 및 샐러리 중에서 선택된 1종 이상을 포함하는 천연조미료를 첨가하고 가열하는
