LEE, JU SEOK,이주석,LEE, MYEONG HAK,이명학,LEE, JU SEOKKR,LEE, MYEONG HAKKR
申请号：
KR1020160064243
公开号：
KR1020170133151A
申请日:
2016.05.25
申请国别(地区):
KR
年份:
2017
代理人:
摘要：
The present invention relates to a method of producing a chicken feet jelly, and a chicken feet jelly produced thereby. Specifically, the method comprises: a first process in which chicken feet having bones are prepared, and washed under running water to remove blood and contaminants therefrom； a second process in which the chicken feet prepared in the first process are wrapped around by an extraction mesh, are placed in a steam boiler, and are heated at 100-150C for 4-5 hours to produce a chicken feet extract； a third process in which the chicken feet extract produced in the second process is placed in a filter to remove impurities therefrom； a fourth process in which with respect to the total weight of the chicken feet extract from which impurities have been removed in the third process, 800-900 wt% of purified water, 0.4-0.6 wt% of achyranthes, 0.1-0.3 wt% of astragali radix； 0.4-0.6 wt% of acanthopanax, 0.2-0.4 wt% of carrageenan, 0.2-0.4 wt% of glycine, 0.4-0.6 wt% of maltodextrin, and 0.5-0.7 wt% of konjac powder are added, and the resulting mixture is stirred and heated at 100-150C for 8-10 minutes to produce a chicken feet jelly； and a fifth process in which the chicken feet jelly produced in the fourth process is cooled at 10C. According to the present invention, by using konjac which is a plant-based unsaturated fat, chicken feet rich in collagen, proteins, and amino acids are produced into a jelly form that can be easily ingested even by children and women who are repulsed by chicken feet, and by using medicinal herb materials, the characteristic odor of chicken feet is eliminated, thus providing a chicken feet jelly that has excellent texture, is nutritious, and can be enjoyed by men and women of all ages.본 발명의 닭발묵의 제조방법 및 그 닭발묵에 관한 것이다.본 발명의 닭발묵의 제조방법 및 그 닭발묵은 뼈있는 닭발을 준비한 후, 흐르는 물에 세척하여 핏물이나 오염물을 제거하는 제1공정； 상기 제1공정에서 준비된 닭발을 추출포에 감싸 증탕기에 넣어100 ~ 150℃ 온도에 4시간 ~ 5시간 가열하여 닭발액기스를 추출하는 제2공정； 상기 제2공정에서 추출된 닭발액기스를 여과기에 넣고 불순물을 제거하는 제3공정； 상기 제3공정에서 불순물이 제거된 닭
