PRODUCTION METHOD OF STEW MADE OF CARP AND CHICKEN

• Main Authors: KIM, JUNG SEON, PARK, HWANG YONG, NAM, CHUN JA
• Format: Patent
• Language: English
• Published: 06.03.2000
• Edition: 7
• Subjects: 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

PURPOSE: A production method of a stew made of carp and chicken is provided to improve the health by offering the perfume and the taste agreed materials by boiling a carp, a terrapin, and a chicken with a herb materials. CONSTITUTION: The soup of carp and chicken is produced by: preparing ginseng 3-4 roots, chestnuts 8-10 pieces, and jujubes 15-20 pieces by shielding in a filtering rag; preparing by shielding with the filtering rag after removing the scales and the internal organs of a carp 1 piece; purring the terrapin after removing the internal organs with a chicken 1 piece; putting the pressed ginger; boiling the glutinous rice after boiling 20-30 minutes with a boiled soup by taking out separately.