鳥のもつ煮込みの調理方法

Method for cooking stewed chicken gut

Abstract

PROBLEM TO BE SOLVED: To provide stewed chicken guts which can be cooked in large amount, can be easily reheated even when cooled, has taste different from that of glossily boiled chicken guts.SOLUTION: The method for cooking the stewed chicken guts has the first heating step for obtaining a material A by heating a first material including chicken livers and soy sauce in the first container, the second heating step for obtaining a material B by heating the second material including chicken skins, chicken gizzards, and soy sauce in the second container for longer time than the heating time of first heating step, the third heating step for obtaining a material C by heating the material A and the material B all together after mixing them. and the fourth step for adding seasonings to the material C and heating the same for 24 hr or longer. The first material may further includes at least one of immature egg yolks of the chicken and hearts of the chicken.
【課題】大量に調理でき、冷めても再加熱が容易で、鳥もつの照煮とは味わいが異なる鳥のもつ煮込みを提供する。 【解決手段】鳥のもつ煮込みの調理方法は、鶏のレバーと、醤油とを含む第1材料を、第1容器内で加熱し、材料Aを得る第1加熱工程と、鶏の皮と、鶏の砂肝と、醤油とを含む第2材料を、第2容器内で第1加熱工程の加熱時間より長時間加熱し、材料Bを得る第2加熱工程と、材料Aと材料Bとを混ぜ合わせた後、一緒に加熱して材料Cを得る第3加熱工程と、材料Cに調味料を加えて、24時間以上加熱する第4加熱工程とを有する。第1材料は、鶏のキンカンおよび鶏のハツの少なくとも一方をさらに含んでいてもよい。 【選択図】なし

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