KR100471424B1 - method for cooking herb pig-bone soup - Google Patents
method for cooking herb pig-bone soup Download PDFInfo
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- KR100471424B1 KR100471424B1 KR10-2002-0002740A KR20020002740A KR100471424B1 KR 100471424 B1 KR100471424 B1 KR 100471424B1 KR 20020002740 A KR20020002740 A KR 20020002740A KR 100471424 B1 KR100471424 B1 KR 100471424B1
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- 238000000034 method Methods 0.000 title description 5
- 238000010411 cooking Methods 0.000 title 1
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 65
- 238000009835 boiling Methods 0.000 claims abstract description 41
- 235000015277 pork Nutrition 0.000 claims abstract description 40
- 241000411851 herbal medicine Species 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000234282 Allium Species 0.000 claims abstract description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- 235000015278 beef Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 7
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 7
- 241001061264 Astragalus Species 0.000 claims abstract description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 6
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- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 6
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract description 6
- 235000006533 astragalus Nutrition 0.000 claims abstract description 6
- 229940010454 licorice Drugs 0.000 claims abstract description 6
- 210000004233 talus Anatomy 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 241000209020 Cornus Species 0.000 claims abstract description 5
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 5
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 239000013589 supplement Substances 0.000 claims description 2
- 230000001502 supplementing effect Effects 0.000 claims description 2
- 239000003814 drug Substances 0.000 abstract description 7
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- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
Abstract
본 발명의 한방 뼈다귀 해장국 제조방법은, 한방약재를 망에 넣어 한방약재망을 만드는 단계; 한방약재망과 살점이 붙은 돼지뼈와 물을 들통에 넣은 후 2∼4시간동안 끓이는 1차 끓임단계; 1차 끓임단계 이후 돼지뼈를 건져내어 따로 보관하고, 또 다른 돼지뼈 30Kg 을 상기 들통에 다시 넣은 후 2∼4시간동안 끓이는 2차 끓임단계; 2차 끓임단계 이후 돼지뼈를 건져내어 따로 보관하고, 남아있는 한방약재를 4∼8 시간동안 고아서 약재국물을 내는 약재국물 형성단계; 약재국물에 우거지와, 각종 양념(양파, 마늘, 다시다. 파, 고춧가루, 소금)과, 사골국물을 넣고 2∼8 시간동안 끓여 해장국국물을 만드는 해장국국물 형성단계; 1,2차 끓임단계에서 익혀진 돼지뼈와 해장국물을 다시 20 분 ∼ 1시간동안 끓이는 재끓임 단계;를 포함하는 것을 특징으로 한다. 이때, 한방약재는, 황기, 당귀, 천궁, 창출, 계피, 작약, 산약, 백봉령, 구기자, 산베초, 녹각, 감초, 대추, 오가피, 산수유로 구성된 군들중에서 선택된 것이 바람직하다. Herbal bone haejangguk manufacturing method of the present invention comprises the steps of creating a Chinese herbal medicine network into the herbal medicine; First boiling step of boiling for 2 to 4 hours after putting pork bone and water with herbal medicine net and flesh into a bucket; After the first boiling step, take out the pork bones and store separately, the second boiling step of boiling for 2 to 4 hours after putting another 30Kg of pork bone back into the pail; After sterilizing the pork bones after the second boiling step is stored separately, the herbal medicine broth forming step to produce the medicinal broth by orphaned for 4 to 8 hours the remaining herbal medicine; Haejang broth forming step of making medicinal broth, marinated with various seasonings (onions, garlic, green onions, red pepper, salt) and beef bone soup for 2-8 hours to make haejang broth; It is characterized in that it comprises a; re-boiling boiled pork bone and haejang broth cooked in the first and second boiling steps for 20 minutes to 1 hour. At this time, the herbal medicine, it is preferably selected from the group consisting of Astragalus, Angelica, Cheongung, Creation, Cinnamon, Peony, Chinese medicine, Baekbongryeong, Gugija, Sanbecho, Nakgok, Licorice, Jujube, Ogapi, Cornus.
Description
본 발명은 한방 뼈다귀 해장국 제조방법에 관한 것이다. The present invention relates to a method for producing herbal bone haejangguk.
해장국, 특히 뼈다귀 해장국은 한국 토종 음식으로서 얼큰하면서 구수한 맛을 내기 때문에 많은 사람들이 즐겨찾는 애용식품이다. 뼈다귀 해장국은 그 내용물 및 끓이는 방식에 따라 다양한 맛을 낼 수 있으며, 지역이나 식당에 따라 특정의 맛을 내는 뼈다귀 해장국을 만들기 위한 다양한 시도가 이루어지고 있다.Haejangguk, especially bone haejangguk, is a favorite Korean food because it has a spicy and delicious taste. Bone haejangguk can have a variety of tastes depending on its contents and the way of boiling. Various attempts have been made to make a bone haejangguk that has a specific taste depending on the region or restaurant.
본 발명은 상기와 같은 추세를 반영하여 창출된 것으로서, 맛은 물론 소화흡수가 잘 되며, 몸에도 이로운 한방 뼈다귀 해장국 제조방법을 제공하는 것을 목적으로 한다. The present invention was created by reflecting the above-described trend, and aims to provide a method for producing herbal bony haejangguk that is good for digestion and absorption as well as taste.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 한방 뼈다귀 해장국 제조방법은, 황기, 당귀, 천궁, 창출, 계피, 작약, 산약, 백봉령, 구기자, 산베초, 녹각, 감초, 대추, 오가피, 산수유로 구성된 군들중에서 선택된 한방약재를 고른 비율로 망에 넣어 한방약재망을 만드는 단계(S1); 들통의 대략 중앙에 상기한 한방약재망에 넣은 후 살점이 붙은 돼지뼈를 상기 한약약재망 주위에 차곡 차곡 넣고 물을 상기 돼지뼈가 찰때까지 넣은 후 후 2∼4시간동안 끓이는 1차 끓임단계(S2); 상기 1차 끓임단계(S2) 이후 돼지뼈를 건져내어 따로 보관하고, 또 다른 돼지뼈를 상기 한약약재망 주위에 차곡 차곡 넣은 후 2∼4시간동안 끓이되, 줄어드는 물을 계속 보충하면서 끓이는 2차 끓임단계(S3); 상기 2차 끓임단계(S3) 이후 돼지뼈를 건져내어 따로 보관하고, 남아있는 한방약재를 4∼8 시간동안 고아서 약재국물을 내되, 줄어드는 양만큼 물을 계속 보충하면서 약재국물을 내는 약재국물 형성단계(S4); 상기 약재국물 형성단계(S4)에서 만들어진 상기 약재국물에 우거지와, 각종 양념(양파, 마늘, 다시다. 파, 고춧가루)과, 사골국물을 넣고 2∼8 시간동안 끓이되, 줄어드는 양만큼 사골국물을 계속 보충하면서 해장국국물을 만드는 해장국국물 형성단계(S5); 상기 1,2차 끓임단계(S2)(S3)에서 익혀진 돼지뼈와 해장국물을 다시 20 분 ∼ 1시간동안 끓이는 재끓임 단계(S6);를 포함하는 것을 특징으로 한다.이하, 본 발명에 따른 한방 뼈다귀 해장국 제조방법을 첨부된 도면을 참조하여 상세히 설명한다. In order to achieve the above object, the method for producing herbal bone haejangguk in accordance with the present invention, Astragalus, Angelica, Cheongung, Creation, Cinnamon, Peony, Peony, Baekbongryeong, Gugija, Sanbecho, Green angle, Licorice, Jujube, Ogapi, Cornus Step of making a herbal medicine network by putting the selected herbal medicines from the group consisting of a net at an even rate (S1); After putting the above-mentioned herbal medicine net into the herbal medicine net in the center of the bucket, put the pork bones around the herbal medicine net gradually and put water until the pork bone is cold, and then boil for 2 to 4 hours. ); After the first boiling step (S2) to take out the pork bones and store separately, put another pork bone around the herbal medicine nets and then boil for 2 to 4 hours, while boiling while supplementing the reduced water 2 Tea boiling step (S3); After the second boiling step (S3) to take out the pork bones and store separately, the remaining herbal medicine for 4 to 8 hours to brew the medicinal broth, but continue to replenish the water by reducing the amount of medicinal broth forming step (S4); The medicinal broth made in the step of forming the medicinal broth (S4) woogeul, various seasonings (onions, garlic, green onions, red pepper, red pepper) and put the beef bone broth and boil for 2 to 8 hours, but the amount of beef bone broth Making a haejang soup broth while continuing to supplement the step (S5); It is characterized in that it comprises a; re-boiling step (S6) of boiling pork bone and haejang broth again cooked in the first and second boiling step (S2) (S3) for 20 minutes to 1 hour. With reference to the accompanying drawings, a method for manufacturing herbal bone haejangguk according to the present invention will be described in detail.
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도 1은 본 발명에 따른 한방 뼈다귀 해장국 제조방법의 흐름을 도시한 도면이다. 1 is a view showing the flow of a method for manufacturing herbal bone haejangguk according to the present invention.
본 발명에 따른 한방 뼈다귀 해장국은, 돼지뼈와 우거지, 각종양념, 그리고 한방약재, 즉 황기, 당귀, 천궁, 창출, 계피, 작약, 산약, 백봉령, 구기자, 산베초, 녹각, 감초, 대추, 오가피, 산수유를 넣고 제조한 것이다. Herbal bone haejangguk in accordance with the present invention, pork bones and bog, various seasonings, and herbal medicines, namely, Astragalus, Angelica, Cheongung, creation, cinnamon, peony, pesticide, Baekbongryeong, Gugija, Sanbecho, green tea, licorice, jujube, Ogapi Prepared by adding cornus oil.
이러한 한방 뼈다귀 해장국의 제조방법은, 다수의 한방약재를 망에 넣어 한방약재망을 만드는 단계(S1)와, 한방약재와 돼지뼈와 물을 들통에 넣고 끓이는 1차 끓임단계(S2)와, 상기 1차 끓임단계 이후, 돼지뼈를 건져내어 따로 보관하고 다른 돼지뼈를 넣은 후 끓이는 2차 끓임단계(S3)와, 상기 2차 끓임단계(S3) 이후 돼지뼈를 건져내어 따로 보관하고 남아있는 한방약재를 고아서 약재국물을 내는 약재국물 형성단계(S4)와, 상기 약재국물에 우거지와 각종 양념과 사골국물을 넣고 끓임으로써 해장국국물을 만드는 해장국국물 형성단계(S5)와, 익혀서 보관중이 돼지뼈에 해장국물이 베도록 다시 끓이는 재끓임 단계(S6)를 포함한다. 이때, 1차 끓임단계와 2차 끓임단계는 익히고자 하는 돼지뼈의 양에 따라 반복적으로 더 수행할 수 있다. The manufacturing method of the herbal bone haejangguk, the step of making a herbal medicine medicinal nets by putting a number of herbal medicines in the net (S1), the first boiling step (S2) to boil the herbal medicine and pork bones and water in a bucket, and the above 1 After the tea boiling step, take out the pork bone and store it separately and put another pork bone to boil after the second boiling step (S3), and after the second boiling step (S3) to take out the pork bone and stored separately and the remaining herbal medicine Medicinal broth forming step (S4) to produce a medicinal broth and simmered in the medicinal broth, simmered broth and various seasonings and beef bone broth to make a haejang broth by boiling (S5) and cooked and stored in the pork bone Re-boiling step (S6) to boil again to haejang soup. At this time, the first boiling step and the second boiling step may be repeatedly performed according to the amount of pork bone to be cooked.
한방약재망을 만드는 단계(S1)는, 15 가지의 한방약재, 즉 황기, 당귀, 천궁, 창출, 계피, 작약, 산약, 백봉령, 구기자, 산베초, 녹각, 감초, 대추, 오가피, 산수유와 같은 한방약재를 고른 비율로 망에 넣어 한방약재망을 만드는 단계이다. 이때, 사용되는 망은 시장에서 양파와 같은 야채를 담는 통상의 망이다. The step of creating a herbal medicine network (S1), 15 kinds of herbal medicines, such as Astragalus, Angelica, Cheongung, Creation, Cinnamon, Peony, Potion, Baekbongryeong, Gugija, Sanbecho, Green angle, Licorice, Jujube, Ogapi, Cornus It is a step to create a herbal medicine network by putting herbs in an even ratio. At this time, the net used is a conventional net containing vegetables such as onions in the market.
1차 끓임단계(S2)는 상술한 한방약재망을 40 리터들이 들통의 대략 중앙에 넣은 후 살점이 붙어있는 돼지뼈, 본 실시예에서는 30Kg 정도의 돼지뼈를 한방약재망 주위에 차곡차곡 쌓고 물을 돼지뼈가 찰 때까지 넣은 후 강한 불 및 약한불에서 2∼4 시간동안 끓이는 단계이다. 1차 끓임단계에서는 돼지뼈가 익혀지고, 한방약재의 약효가 살점 및 뼈에 베이게 된다. 이때, 끓이는 과정에서 물이 줄어드는데, 그때마다 줄어든 물을 보충하면서 계속 끓이게 된다. The first boiling step (S2) is to put the above-mentioned herbal medicine net in the center of the barrel 40 liters, pork bones with flesh points, in this embodiment, about 30Kg pork bones piled around the herbal medicine network and watered pork Put it until the bone is cold and boil for 2 to 4 hours on strong and weak fire. In the first boiling stage, pork bones are cooked, and the medicinal effects of herbal medicine are cut into flesh and bone. At this time, the water is reduced in the process of boiling, and then continue to boil while replenishing the reduced water.
2차 끓임단계(S3)에는, 익혀진 돼지뼈를 건져내 따로 보관하고, 새로운 돼지뼈를 들통에 넣고 1차 끓임단계에서처럼 끓이게 된다. 즉, 한방약재망을 들통의 대략 중앙에 넣은 후 살점이 붙어있는 30Kg 정도의 돼지뼈를 한방약재망 주위에 차곡차곡 쌓고, 강한 불 및 약한 불로 2∼4 시간동안 끓이는 것이다. 이 단계에서도 줄어드는 물을 계속 보충해 주어야 한다. In the second boiling step (S3), the cooked pork bones are pulled out and stored separately, and the new pork bones are put in a bucket and boiled as in the first boiling step. That is, after putting the herbal medicine net in the center of the barrel, the pork bones of about 30Kg with flesh points are piled around the herbal medicine net, and boiled for 2-4 hours with a strong fire and a weak fire. At this stage, you must continue to replenish the dripping water.
한편, 1차 끓임단계나 2차 끓임단계를 반복함에 따라 익힐 돼지뼈의 양을 조절할 수 있다. 본 실시예에서는 총 60Kg 의 돼지뼈를 익히기 위하여 1차 끓임단계와 2차 끓임단계에 한정하였지만, 이는 일 실시예에 불과함은 물론이다. On the other hand, by repeating the first boiling step or the second boiling step can adjust the amount of pork bone to be cooked. In this embodiment, in order to cook a total of 60Kg pork bones, but limited to the first boiling step and the second boiling step, this is of course only one embodiment.
약재국물 형성단계(S4)는, 익혀진 돼지뼈를 건져내어 따로 보관한 후, 들통에 남아있는 한방약재를 4∼8 시간동안 고아서 약재국물을 내는 것이다. 이 단계에서는, 한방약재에 포함된 약효 성분이 베어 나오게 하는 것이다. 이 단계에서도 줄어드는 물을 보충해 주어야 한다.Medicinal broth forming step (S4), after harvesting the cooked pork bones are stored separately, the herbal medicine remaining in the pail for 4 to 8 hours to produce the medicinal broth. At this stage, the active ingredient contained in the herbal medicine is to be cut out. At this stage it is also necessary to replenish the dripping water.
해장국국물 형성단계(S5)는, 상기와 같은 약재국물에 우거지와, 각종 양념(양파, 마늘, 다시다. 파, 고춧가루, 소금등)과, 사골국물을 넣고 2 ∼ 8시간동안 끓여 해장국국물을 만드는 단계이다. 본 실시예에서는 양파를 중자로 15 개를 넣고, 마늘 1관과, 다시다 및 미원을 소량 넣고, 또 파와 고춧가루도 같이 집어넣는다. 사골국물은 소뼈를 수시간동안 고아서 만들며, 해장국국물 형성단계에서 줄어드는 양만큼 사골국물을 넣어 보충한다. Haejang broth forming step (S5), the medicinal broth as described above, put a variety of spices (onion, garlic, Dashi, green onions, red pepper, salt, etc.), and bone bone broth boiled for 2 to 8 hours to make haejang broth Step. In this embodiment, 15 onions are put into the middle, 1 tube of garlic, a small amount of Dashida and Miwon, and green onions and red pepper powder are put together. Beef bone broth is made by boiling beef bones for several hours.
재끓임 단계(S6)는, 익혀둔 돼지뼈에 해장국국물이 베이게 하는 단계로서, 익혀진 돼지뼈와 해장국물을 다시 20 분 ∼ 1시간동안 끓이는 것이다. Re-boiling step (S6) is a step of making the broiled broth to the cooked pork bone, and boils the cooked pork bone and haejang broth again for 20 minutes to 1 hour.
그리고, 손님에게 한방 뼈다귀 해장국을 내올 때에는, 뚝배기에다 돼지뼈와 해장국물을 넣고 다시 한번 강한 불에 데워 낸다. Then, when you bring your bone-bone haejangguk to your guests, put pork bone and haejang-guk in the pot and heat it again with a strong fire.
상기와 같은 한방 뼈다귀 해장국에 들어가는 약재의 효능을 설명하면 다음과 같다. When explaining the efficacy of the medicine to enter the herbal bone haejangguk as described above.
황기는 강장, 지한(止汗), 이뇨(利尿), 소종(消腫) 등의 효능이 있으며, 신체허약, 피로권태, 기혈허탈(氣血虛脫), 탈항(脫肛), 자궁탈, 내장하수, 식은땀, 말초신경 등에 주로 처방되는 약재이다. Astragalus is effective in tonic, cold, diuretic and small-species, physical weakness, fatigue boredom, bleeding deprivation, prolapse, uterine drainage, visceral sewage, Cold sweats, peripheral nerves are prescribed mainly.
당귀는 진통, 배농(排膿), 지혈, 강장작용에 효능이 있으며, 복통, 종기, 타박상 및 부인병 등에 처방되는 약재이다. Angelica is effective in pain relief, drainage (지), hemostasis, tonic action, and is prescribed for abdominal pain, boils, bruises and gynecological diseases.
천궁은 그 뿌리줄기가 진정, 진통, 강장에 효능이 있어 두통, 빈혈증, 부인병 등에 사용하는 약재이다. 한다. Cheongung is a herb used for headache, anemia, and gynecological diseases because its root stem is effective in calming, pain and tonic. do.
창출은 소화기능을 향상시키는 효능이 있는 약재이다. Creation is a medicine that has the effect of improving digestive function.
계피는 땀이 나게 하고 식은땀을 거두게 하는 효능이 있으며, 특히 감기를 포함한 소화기와 순환기 질환, 급성열병, 노인병 등에 처방되는 약재이다. Cinnamon has the effect of sweating and relieving cold sweat, and is especially prescribed for digestive and circulatory diseases including a cold, acute fever, and geriatric diseases.
작약은 진통, 복통, 월경통, 무월경, 토혈, 빈혈, 타박상 등의 약재로 쓰인다.Peony is used as a medicine such as pain, abdominal pain, dysmenorrhea, amenorrhea, hemostasis, anemia, bruises.
산약은 강장, 강정, 지사제로 사용되는 약재이다. A potion is a medicinal herb that is used as a tonic, gangjeong, or branch.
백봉령은 오약재로서 사용되는 약재이다. Baekbongryeong is a medicinal herb used as a medicinal herb.
구기자는 오장이나 간에 효능이 있는 약재이다. Goji is an effective medicine for the five intestines or liver.
산베초는 위에 좋은 약재이다. Sanbecho is a good herb to the stomach.
녹각은 혈액순환을 촉진시키고 어혈(瘀血)을 없애주며 신장기능과 간기능 향상에 효능이 있다. 또 칼슘을 다량 함유하고 있어 뼈를 튼튼하게 해준다.Green rust promotes blood circulation, eliminates blood clots, and improves kidney function and liver function. It also contains a large amount of calcium, making your bones stronger.
감초는 해독작용이 있는 약재이다. Licorice is a detoxifying herb.
대추는 이뇨·강장(强壯)·완화제(緩和劑)로 쓰이는 약재이다. Jujube is a medicinal herb used as diuretic, tonic, and emollient.
오가피는 거풍습약(祛風濕藥)으로 간신경에 들어가고 거풍습 강근골(强筋骨) 작용이 있어 풍습비통(風濕痺痛)이나 사지구련(四肢拘攣), 허리와 무릎이 약하고 간,신부족으로 걸음걸이에 지장이 있는 사람을 치료하는 약재이다. Ogapi enters the liver nerve with a giant wind moisturizer (祛風濕 藥), and has a strong wind moisturizing bone (있어) action. It is a medicine that treats people who have trouble walking.
산수유(山茱萸)는 자양강장, 강정, 수렴 등의 효능이 있어 현기증·월경과다·자궁출혈 등에 사용한다.Sansuyu (山茱萸) is effective in nourishing tonic, gangjeong, convergence, etc. It is used for dizziness, excessive menstruation and uterine bleeding.
상술한 한방약재 성분은 돼지뼈에 베어들게 되어 돼지 특유의 냄새를 제거할 뿐 아니라 살점이 소고기 맛을 내게 하고, 또한 약재의 효능이 돼지뼈 및 국물에 베어들어가 원기회복 및 피로회복을 촉진하며 소화가 잘되게 한다. 그리고, 해장국을 느끼하지 않게 하며 쉽게 물리지 않게 한다. The above-mentioned herbal medicine ingredients are cut into pork bones to remove the peculiar smell of pork, and the flesh gives beef taste, and the effects of the medicines are cut into pork bones and broth to promote energy recovery and fatigue recovery. Make it work And, don't feel Haejangguk and don't bite easily.
본 발명은 도면에 도시된 일 실시예를 참고로 설명되었으나 이는 예시적인 것에 불과하며, 본 기술 분야의 통상의 지식을 가진 자라면 이로부터 다양한 변형 및 균등한 타 실시예가 가능하다는 점을 이해할 것이다. Although the present invention has been described with reference to one embodiment shown in the drawings, this is merely exemplary, and those skilled in the art will understand that various modifications and equivalent other embodiments are possible therefrom.
상술한 바와 같이 본원에 따르면, 맛이 좋고 느끼하지 않으며, 소화가 잘되고 원기회복 및 피로회복 효과가 있는 않는 한방 뼈다귀 해장국을 제조할 수 있다는 효과가 있다. As described above, according to the present application, there is an effect that it is possible to manufacture a Chinese herbal bone soup that does not taste good and does not digest well and has a refreshing and fatigue recovery effect.
도 1은 본 발명에 따른 한방 뼈다귀 해장국 제조방법의 흐름을 도시한 도면.1 is a view showing the flow of a method for manufacturing herbal bone haejangguk in accordance with the present invention.
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| KR100872552B1 (en) * | 2008-05-13 | 2008-12-08 | 장성금 | Manufacturing method of soup using medical herbs and soup thereof |
| KR101218073B1 (en) * | 2010-10-07 | 2013-01-03 | 주식회사 보하라 | A broth to chase a hangover making method get rid |
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| KR20020024032A (en) | 2002-03-29 |
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