| abstract |
The present invention relates to a method for preparing samgyetang using a salting agent, comprising the steps of washing chicken using washing water (step 1); pre-treating the washed chicken (step 2); salting the pretreated chicken using a salting agent (step 3); immersing the mixed rice mixed with glutinous rice and non-glutinous rice in immersion water (step 4); Putting the immersed mixed rice, jujube, ginkgo biloba, ginseng and deodeok in the salted chicken belly (step 5); Post-processing the mixed rice, jujube, ginkgo biloba, ginseng and deodeok-infused chicken (step 6); heating the post-treated chicken (step 7); preparing broth (step 8); cooling the heated chicken and broth (step 9); and primary packaging of the cooled chicken, and secondary packaging of the primary packaged chicken and the cooled broth (step 10); It has the technical feature of manufacturing including chicken broth, and has the advantage of extending the shelf life by packaging so that chicken and broth do not come into contact, has the advantage of excellent texture even after a certain period of time after manufacturing, and can improve the light taste. There are advantages. |