Manufacturing Process of Ginseng Chicken Broth Including Trepang and Ginseng Chicken Broth Manufactured thereby

摘要

PURPOSE: Chicken soup including ginseng and stichopus japonicus, and a producing method thereof are provided to offer the different taste of the chicken soup by adding the stichopus japonicas. CONSTITUTION: A producing method of chicken soup including ginseng and stichopus japonicas comprises the following steps: inserting 100parts of glutinous rice by weight into 100~200parts of water by weight, and heating to obtain steamed rice; inserting a herbal mixture into a mesh; removing intestines from chicken, and washing; inserting the mesh with the herbal mixture into 100parts of water by weight, and boiling at 90~100deg C: inserting the chicken, salt, chemical seasonings, and coffee into the boiling water, and boiling for 20~45minutes at 90~100deg C and 100~150minutes at 75~90deg C for obtaining chicken stock; filling the chicken with the steamed rice; and inserting water, sea tangle, the chicken with the rice, the stichopus japonicas, and ginseng into the stock before boiling for 8~15minutes at 90~100deg C.