| 摘要 |
PURPOSE: The manufacturing method of an instant cricket ginseng chicken soup is provided to not only increase health in summer but also aim to increase liver health by adding the medicated function of a cricket. CONSTITUTION: A chicken carcass 350g is washed cleanly with water and bone is removed(10). Glutinous rice 25g, garlic 8g, chestnut 5g, jujube 10g, ginkgo nut 7g, pine nut 8g, undried ginseng 20g are added to the cleanly washed and bone removed chicken and mixed. A cricket is grinded, is put into a filter cloth, and is boiled down(20). Grinded cricket 35g is put into a filter cloth, and extracted liquid is produced by boiling down for one hour. Chicken foot 100g, kelp 50g, and dried pollack head 70g are put into boiling water of 120°C, are heated for eight hours, and then extracted liquid is produced(30). A mixture coming from the step of washing a chicken and removing bone, liquid extracted from a cricket, and liquid from a chicken foot are all put together and heated 30 minutes more. A heated ginseng chicken soup is put into a vacuum package manufacturing machine and is packaged in vacuum. A vacuum packaged ginseng chicken soup is cooled in a refrigerating chamber in 3°C-5°C after being sterilized in the water of 60°C-80°C. [Reference numerals] (10) Mixing; (20) Extract by boiling; (30) Boiled broth; (AA) Chicken carcass; (BB) Washing; (CC) Removing the bones of the chicken; (DD) Adding glutinous rice, garlic, chestnut, jujube, ginkgo nut, pine nut, and undried ginseng; (EE) Pulverizing cricket; (FF) Introducing into filter cloth; (GG) Chicken foot, kelp, and dried Pollack head; (HH) Boiling altogether; (II) Vacuum packaging; (JJ) Sterilizing and cooling; (KK) Instant cricket chicken soup
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