METHOD FOR MANUFACTURING STEAMED DISH AND SOUP OF TERRAPIN AND CHICKEN

PURPOSE: Producing methods of braised soft-shelled turtle and chicken and soft-shelled turtle and chicken soup are provided to minimize the nutrition damage of soft-shelled turtle and chicken when heating the ingredients at the high temperature. CONSTITUTION: A producing method of braised soft-shell...

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Bibliographische Detailangaben
Hauptverfasser:	CHOI, YOUNG SUN, HYOUN, MYOUNG JIN, LEE, SEONG, KANG, IN SIK, YUN, SONG MOON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	PURPOSE: Producing methods of braised soft-shelled turtle and chicken and soft-shelled turtle and chicken soup are provided to minimize the nutrition damage of soft-shelled turtle and chicken when heating the ingredients at the high temperature. CONSTITUTION: A producing method of braised soft-shelled turtle and chicken comprises the following steps: spraying liquor to raw soft-shelled turtle and chicken before aging(S210,S220); inserting the aged soft-shelled turtle and chicken into a ceramic container with medical herbs(S230); and heating the mixture using heated steam(S240). A producing method of soft-shelled turtle and chicken soup includes an additional step of separating solid parts and liquid parts from the heated mixture using a fiber filter(S250).