KIM, TAE HYEONGKR,김태형,KO, SEONG HYEKR,고승혜,KIM, HYUN JOONGKR,김현중,JOUNG, YONG NAMKR,정용남,OH, HUANG GUKR,오황규,PYO, MI JUNGKR,표미정
申请号：
KR1020130010410
公开号：
KR1020140097819A
申请日:
2013.01.30
申请国别(地区):
KR
年份:
2014
代理人:
摘要：
The present invention relates to a method for preparing chicken noodle soup having a flavor of chicken broth and a chewy texture of chicken meat using a chicken as a main ingredient. The method of the present invention, which makes chicken noodle soup by putting boiled noodle in chicken broth, comprises a chicken broth preparing step (S1) for making chicken broth by boiling water with chickens, ginger, onion, green onion, garlic, dried red pepper, dried pollack head, thin soy sauce, salt, and bay leaves and adding extra dried red pepper, thin soy sauce, salt, and whole peppers to the boiling chicken broth a chicken meat garnish preparing step (S2) for preparing a chicken meat garnish by tearing the boiled chicken meat into pieces of a fixed size and a fermented soybean paste sauce preparing step (S3) for mixing 10-20 parts by weight of sugar, 10-20 parts by weight of salt, and 10-20 parts by weight of red pepper powder with 100 parts by weight of fermented soybean paste broth, dipping the mixture in 500 parts by weight of water in the uncovered container, boiling the same at 120-150°C for 30-60 minutes while adding extra fermented fish sauce to the boiling liquid in the ratio of 0.2:1, and then boiling down the same to 70-80% of the total quantity, wherein the fermented soybean paste broth is prepared by mixing water and fermented soybean paste in the ratio of 2:1 and boiling the mixture at 120-150°C for 10-20 minutes and then filtering the boiled mixture using a cotton cloth.COPYRIGHT KIPO 2014본 발명은 닭을 주재료로 하여 고기의 씹는 맛과 닭육수의 풍미를 느낄 수 있는 닭국수 제조방법에 관한 것이다. 본 발명의 특징은, 닭육수에 삶은 국수를 넣어 만드는 닭국수에 있어서, 물에 닭, 생강, 양파, 대파, 마늘, 건고추, 북어머리, 국간장, 소금, 월계수잎을 혼합한 상태로 끓여서 육수를 제조하면서, 제조되는 육수에 마른고추, 국간장, 소금, 통후추를 첨가한 상태로 더 끓여서 닭육수를 제조하는 닭육수 제조단계(S1)와, 삶아진 닭을 소정의 크기로 찢어서 닭고기고명을 제조하는 닭고기고명제조단계(S2)와, 물과 된장을 2:1의 비율로 혼합한 상태로 10~20분 동안 120~150℃로 가열한 후에 하면서 소창으로 걸러서 된장을 제거한 된장육수 100중량부를 기준으로 설탕 10~20중량부, 소금 10~20중량부, 고추가루 10~20중량부를 혼합한 상태로, 뚜껑을 개방한 용기에 물 500중량부에 침지시켜서 30~60분 동안 120~150℃
