TTEOK-GALBI (GRILLED SHORT RIB PATTY) USING CHICKEN
rice cake ribs of manufacturing method relates to the present invention refers to, in particular for minced in middle fire a chicken leg or fried or roasted, sucked 2-3 °C in cool to such an extent as a time after 1 hr to 2, seasoning source combination with an after the efficacy of green portion of the poly contact 2 burn fluctuating water in the charged state by charging a storage by sealed container, chicken rice cake leg unique chewy taste and can be stored over long sensed, sealed container is produced after the unsealing directly cooked by adding water to a spices capable of instant cooking roasting chicken rice cake ribs relates to manufacturing method, in addition the chicken general rice cake ribs by adding tomato in seasoning, sourness 51f of children and rice cake ribs of the chicken suitable searching word relates to manufacturing method. Generally, meat generally chicken taste and soft compared to high moving nutritional which is used as an ingredient can be circumvented by exchanging or bridging the poles is use in cooking, representative users can rice cake ribs chickens in processed food made from.. Chicken rice cake ribsswarf greatly bone chickens are in a line cabbage, sweet potato, carrot, and or the like is used as an and white rice cake, seasoning hot pepper paste dried yellow pepper paste, using of the assistance bumper to separable, soy sauce, garlic, ginger, sugar or the like number to map a spices under trillion tosleep delivered to the head-end of the steel plate to decrease the hot pepper paste to groups to packet doesn't have any error frames sequentially checked white rice cake and vegetables up and set a roasted food, lifestyle chicken bolt the generic the food being a cooking operation if the home caused by food waste in a position where a method other cooking in a, is the cable car move forward more easily cooking time, cooking after the hard-boiled rice includes a door number into the body. Such door to supplement the point number call Patent Registration Notification number 752709 25th which rainwater or dust from being in a method processing the chicken leg it will live disclosure, in the case of using said patent chicken leg for machining plural faces of a lifestyle chicken relates to method, within an Patent Registration Notification number 676131 25th which in addition using cheese manufacturing method of roasting chicken leg rainwater or dust from being disclosure is provided to, the cheese using method a to arouse an taste the roasting chicken leg cells keep long term the still door number into the body. In addition, existing chicken rice cake ribs using only a pepper paste is various types of those for which the various subcarriers of consumer returned to the above stage to a front. a limit which. Meat made and distinctive taste, traditional of Korean-consumer's preferences sheet is to be a continues to increase and high levels mm for matching a plane which, this consumer need change request number in the existing cephem derivatives market which must not buck stops width army, stable heat touch codes various novel'll. required article number. Consumer is for repairing culture or a propensity for satisfying this consumer provided with at most against the in order then, the motor is material familiar freshness removed by soaking in a shortcut reduce the heat-evaporation or is, however a strong for gochujang dispersed month ribs source of sourness, salty taste, fermentation of unique capture, the other properties such as properties via various cooking immediately whether a network is compared to current source of jet unit includes taste, and decorative use and the like.. In order to solve compounding, adding tomato to pepper paste sauce using such attempt to place the regularized data in a database shaking studies have a familiar to the consumer since rice cake ribs chicken a tomato food sourness the grafting source child with tight to taste of searching word or can be non-woven fabrics until sufficient is think that a handover may be necessary. The present invention refers to the above-mentioned prior art door addresses the point number, the present purpose of the invention the dispersed out of a rib chicken chicken leg minced by portage at a predetermined region or fried or roasted, of breaking, a previously prepared a spices source and compounding and aged to portion of the poly contact fluctuating water in the burn 2 chicken leg unique chewy taste, taste and texture source flavor sensed cooking instant to a spices roasting chicken out of a rib capable. under public affairs number of manufacturing method. In addition, the present invention refers to adding a tomato, with which an adequate amount of a chicken leg the chicken rib seasoning combination with an source and, in turn, a second series of steps in a state substance-disliking sourness via a foreigner preference for child or tire formation that realizes not only enhancing simultaneously, microwave oven or after Oh fan instant and warmed up or the like in a spices be. under public affairs number of roasting chicken galbi manufacturing method. A preferred of the present invention in the embodiment according to the manufacturing method of a rib chicken roasting seasoning has linear shape in portage chicken leg 3 3 while a predetermined number number with of water state size and to prepare for the raw material, vegetables and seeds in middle firethe pair which it will live it stir-fries,, rice cake luckmiddle fire for for the fried or in and to prepare for the like, the area of said number triggers chicken leg 70 to 55 to minced middle suddenness and roasted at a temperature, said said and chicken leg a roasted vegetables and rice cake of 1 hr to 2 sucked 2 - 3 in and cool to such an extent as a time, using of the assistance bumper to separable 12 weight %, soy sauce 17 weight %, 10 weight % pepper paste, glutinous starch % weight 16, 12 weight % garlic, ginger 10 weight %, % weight 15 onion a spices made and to prepare for the source, said seasoning source contains and absence chicken leg said blended with the mixture and matured to a desired degree, rough mixture said maturing step 200 to 220 in steps and has hereinafter opening difference 1, said 1 sucked for mixtures roasting difference in 2 - 3 step of agitating the mixed hot metal and the reflow process, the reflow process said stages [...] source and seasoning said again in the state of the opening difference 2 steps and has hereinafter, the above temperature during a predetermined time said 2 alloy a mixture it became the meat roasted with seasonings by the reflow process comprising the steps of packaging packaging container characterized in that. In the embodiment according to of the present invention a substance providing other characteristics desirable in the manufacturing method of a rib chicken roasting seasoning: chicken leg while portage large as that of a 3 3 a predetermined number number with of water state size and to prepare for the raw material, the area of said number triggers chicken leg 70 to 55 to and in fried or minced at a temperature middle suddenness, a fried or said chicken leg 2 hr to 1 in a sucked 2 - 3 and cool to such an extent as a time, using of the assistance bumper to separable 12 weight %, soy sauce 17 weight %, 10 weight % pepper paste, glutinous starch % weight 16, 12 weight % garlic, ginger 10 weight %, % weight 15 onion a spices made and to prepare for the source, said seasoning source chicken leg and said blended with the mixture and matured to a desired degree, rough mixture said maturing step 200 to 220 in steps and has hereinafter opening difference 1, 2 - 3 in said 1 roasting mixtures sucked for the reflow process step of agitating the mixed hot metal and, said stages again in the state of the reflow process [...] source and seasoning said steps and has the opening difference 2 hereinafter, and said 2 it became the meat roasted with seasonings alloy a mixture the above temperature during a predetermined time by the reflow process comprising the steps of packaging packaging container characterized in that. Another in the embodiment of the present invention the seasoning a tomato source can add KIPO & 20% ratio. In the embodiment of the present invention another freezing in the chicken galbi mixture selected from a group of al, 30 time 1 hr to 1 is frozen to rapid minutes 0 to 10 for packing sucked packing automatically chamber a in refrigeration 18 hereinafter may include step, chicken leg and in addition said seasoning source in the weight ratio is about 1:3 in 5 hereinafter can be ripening time 10. According to an embodiment of the present invention, chicken out of a rib chicken leg dispersed animals and plants, other gems, roasted minced a seasoning source combination with an after portion of the poly contact fluctuating water in the burn 2 chicken leg unique chewy taste, taste and texture source flavor sensed cooking instant to which, adding a tomato in addition the chicken galbi source blended with a desired magnification and, in turn, a second series of steps in a state processing spicy through a substance-disliking or foreigner height preference for children as well as may be, the head unit is formed long microwave ovens or fry pan or the like in and warmed up laminating such as.. Also Figure 1 shows a manufacturing method of the present invention number 1 in the embodiment according to drawing indicating a seasoning roasting chicken out of a rib; Figure 2 of the present invention number 2 in the embodiment according to seasoning roasting chicken out of a rib surface indicating a manufacturing method Such as said so as to achieve, the present invention refers to dispersed by portage at a predetermined region chicken leg number the water after animals and plants, other gems, roasted minced to triggers, sucked 2-3 °C in cool to such an extent as a time after 1 hr to 2, a spices comprises the steps of preparing a separate desired source 1 in the weight ratio after roasting difference 2 and the first connection member and a series of processes can or pack, such a sealed container filled sealing is a seasoning roasting chicken out of a rib of prostatomegaly and prostatitis relates to manufacturing method. To hereinafter of the present invention preferred embodiment reference to drawing. off at the first and the second. The present invention provides a method of preparing seasoned grilled Dak-galbi (spicy stir-fried chicken) which can be cooked on the spot while a unique chewy taste of a drumstick and a flavor of a seasoning sauce are still maintained, by chopping a drumstick that is a main ingredient of Dak-galbi to a certain size, lightly roasting or frying the chopped drumstick, then mixing the resultant drumstick with a seasoning sauce to age the mixed drumstick, and then roasting the aged drumstick two times. In addition, the present invention provides a method of preparing seasoned grilled Dak-galbi in which a drumstick is mixed with Dak-galbi seasoning sauce added with a proper amount of tomatoes and aged and then roasted two times, so palatability can be enhanced for foreigners and children reluctant to try a spicy food and the drumstick can be warmed up by a microwave oven or a fry pan on the spot to be catered. COPYRIGHT KIPO 2016 While portage large as that of a 3 cm × 3 cm for chicken leg predetermined number number with of water state size and to prepare for the raw material, and roasted minced in middle fire vegetables and seeds, rice cake luckmiddle fire for for the fried or in and to prepare for the like, the area of said number to triggers chicken leg 70 °C to 55 °C middle suddenness and roasted minced at a temperature, said said and chicken leg a roasted vegetables and rice cake sucked for 2 hr to 1 in 2-3 °C and cool to such an extent as a time, using of the assistance bumper to separable 12 weight %, soy sauce 17 weight %, 10 weight % pepper paste, glutinous starch % weight 16, 12 weight % garlic, ginger 10 weight %, % weight 15 onion a spices made and to prepare for the source, said seasoning source contains and absence chicken leg said blended with the mixture and matured to a desired degree, said maturing step 220 °C to 200 °C rough mixture in the hereinafter [...] opening difference 1, said 1 2-3 °C sucked for mixtures roasting difference in step of agitating the mixed hot metal and the reflow process, the reflow process said stages [...] source and seasoning said again in the state of the opening difference 2 steps and has hereinafter, the above temperature during a predetermined time said 2 alloy a mixture it became the meat roasted with seasonings by the reflow process comprising the steps of packaging packaging container characterized in that out of a rib chicken roasting seasoning manufacturing method.
