MANUFACTURING METHOD OF CHICKEN BROTH WITH GINSENG HAVING FERMENT CHICKENS

摘要

The present invention relates to a method for producing low fat Samgyetang using fermented chicken breasts, which comprises 20% by weight of Bacillus subtilis (microorganism accession number: KCCM 11315), Saccharomyces cerevisiae (microorganism accession number: KCTC 15% by weight of Lactobacillus acidophilus (KCTC / BRC 3140), 10% by weight of Aspergillus oryzae (microorganism accession number: KCCM 12698), 20% by weight of Lactobacillus acidophilus 7% by weight of Lactobacillus plantarum (microorganism accession number: KCTC / BRC 13093), 7% by weight of Streptococcus salivarius (microorganism accession number: KCCM 41580), Lactobacillus brevis 7% by weight of Pseudomonas sp., Accession number: KCTC / BRC 3498), 7% by weight of Pediococcus pentosaceus (microorganism accession number: KCTC / BRC 13100), Lactobacillus rhamnosus 7% by weight of Lactobacillus casei, 7% by weight of KCTC / BRC 2180, and 5% by weight of Lactobacillus bulgaricus (microorganism accession number: KCCM 40266) The first step of mixing the microorganisms and storing the microbial culture solution in a chamber filled with nitrogen gas after vacuum treatment for 24 to 48 hours at a temperature of 28 ° C to 35 ° C, freezing the chicken breast and ginseng, Micron to 100 microns, 50% by weight of the chicken breast powder was mixed with 50% by weight of the microbial culture solution, fermented at 28 ° C to 35 ° C for 5 days to 7 days, mixed with 20% by weight of the ginseng powder and 80% Fermenting the fermentation broth at 28 ° C to 35 ° C for 5 days to 7 days, and mixing the fermentation broth at a ratio of 1: 1 to prepare a fermentation enzyme fermentation broth; 0.2 to 1 part by weight of fermentation enzyme fermentation broth and 1 to 2 parts by weight of purified water were added to 100 parts by weight of chicken breasts, and the mixture was stirred in a vacuum tumbler at room temperature 5 ° C for 15 minutes to 30 minutes, A third step of fermenting a fermented chicken breast used in a low fat samgyetang by fermenting at a temperature of ~ 30 ° C for 12 hours to 72 hours; 40 to 60% by weight of chicken breast and chicken bone, and 40 to 60% by weight of water in which the herbal medicine is drenched. Fermented chicken breast with 300g ~ 450g of fermented chicken breast, fermented chicken breast, 300g ~ 450g of raw meat, 20g ~ 30g of oat, 20g ~ 30g of brown rice glutinous rice, 11g ~ 13g of ginseng, 2g ~ 3g of jujube and 300g ~ 350g of fermented broth. And then sealing with a rotary automatic multi-wrapper; The mixture thus obtained is placed in a retort machine and autoclaved at 121 ° C to 130 ° C for 30 minutes to 50 minutes and then cooled at 30 ° C to 35 ° C for 20 minutes to 25 minutes and stored at room temperature. The chicken breast is fermented The fermentation process is used to remove the odor and odor inherent to the chicken, and the protein that should be ingested for the optimal growth and activity of low fat, low calorie, It has an effect of increasing the content.