MANUFACTURING METHOD OF SAMGYETNAG'S MEAT BROTH AND, MANUFACTURING METHOD OF SAMGYETNAG

摘要

PURPOSE: A production method of samgyetang(ginseng chicken soup) is provided to reduce the contents of cholesterol, and to produce collagen abundant meat broth which is good for skin. CONSTITUTION: A filter cloth filled with 100 parts by weight of chicken foot is boiled with 1,500 parts by weight of water until the temperature reaches 150-170 deg. C. Once the water starts boiling, 2 parts by weight of Hovenia dulcis, 3 parts by weight of Siberian ginseng, 3 parts by weight of milk vetch root, 1 part by weight of angelica root, 1.5 parts by weight of licorice, 2 parts by weight of Acer tegmentosum maxim, 3 parts by weight of kalopanax, 3 parts by weight of boxthorn, 1-1.2 parts by weight of quince, 1.5 parts by weight of arrowroot, and 20 parts by weight of beef leg bone are placed in the boiling water, and the mixture is boiled in the range of 110-130 deg. C for 6 hours. 1 part by weight of Cinidium and 3 parts by weight of dried orange peel is added into 10 parts by weight of water, and the mixture is steamed under the high pressure of 2.0-2.5 kg/cm2 at 120-150 deg. C for an hour. The steamed liquid is put into the boiling water with the ingredients, and chicken broth is obtained after boiling for 1-2 hours. Chicken is stuffed with one root of fresh ginseng, a piece of jujube, 1-2 pieces of ginkgo nuts, a piece of chestnut, 50g of glutinous rice, and 3.5g of salt. Two liters of broth is boiled in a temperature range of 150-180 deg. C before putting the chicken into the broth, and 200ml of broth is poured onto the chicken. The heating temperature of the broth is reduced to a temperature of 110-130 deg. C, and boiled for an hour.