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MANUFACTURING METHOD OF STOCK USING CHICKEN BREAST
专利权人:
SEOJUNG FOOD CO.; LTD.
发明人:
LEE, JUN SIC,이준식,LEE, JUN SICKR
申请号:
KR1020160057841
公开号:
KR1016421060000B1
申请日:
2016.05.11
申请国别(地区):
KR
年份:
2016
代理人:
摘要:
The present invention relates to a method of producing broth using chicken breast. According to the present invention, the method of producing broth using chicken breast is characterized by including: a first step of adding 100-500 parts by weight of water, 20-40 parts by weight of radish juice, 5-15 parts by weight of rice wine, 5-20 parts by weight of garlic, and 0.1-1 parts by weight of salt to 100 parts by weight of chicken breast, and performing a primary heating at 95-120°;C for 30 minutes to 2 hours; a second step of mashing the chicken breast heated in the first step and an extract solution into 100-200 mesh size to obtain mashed chicken breast; a third step of adding 1-10 parts by weight of a fermented liquor made from a mixture of liquid yeast and oats, to 100 parts by weight of the mashed chicken breast obtained in the second step, and performing fermentation at 30-50°;C for 3-10 hours to thereby obtain fermented chicken breast; and a fourth step of performing a secondary heating on the fermented chicken breast obtained in the third step at 95-120°;C for 2-7 hours. According to the present invention, it is possible to provide a broth of new taste having good nutrition, no bad smell of chickens, a delicious savory flavor, and a clear color.본 발명의 닭가슴살을 이용한 육수의 제조방법은, 닭가슴살 100중량부에 대하여 물 100 ~ 500중량부, 무즙 20 ~ 40중량부, 청주 5 ~ 15중량부, 마늘 5 ~ 20중량부 및 소금 0.1 ~ 1중량부를 첨가하여 95 ~ 120℃에서 30분 ~ 2시간 동안 1차 가열처리하는 1단계; 상기 1단계에서 가열처리된 닭가슴살과 추출액을 100 ~ 200 메쉬로 마쇄하여 닭가슴살마쇄물을 수득하는 2단계; 상기 2단계에서 수득된 닭가슴살마쇄물 100중량부에 대하여 누룩액과 귀리의 혼합발효액 1 ~ 10 중량부를 첨가하여 30 ~ 50℃에서 3 ~ 10시간 동안 발효시켜 닭가슴살발효물을 수득하는 3단계; 및 상기 3단계에서 수득된 닭가슴살발효물을 95 ~ 120℃에서 2 ~ 7시간 2차 가열처리하는 4단계를 포함하는 것을 특징으로 하며, 본 발명에 의해 제조된 육수는 영양이 우수하며, 닭의 누린내가 나지 않으며, 깊고 구수한 맛을 내며, 밝은 색을 가지는 새로운 맛의 육수를 제공할 수 있다.
来源网站:
中国工程科技知识中心
来源网址:
http://www.ckcest.cn/home/
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