KR100959255B1 - Cooking method of gamjatang and gamjatang - Google Patents

Cooking method of gamjatang and gamjatang Download PDF

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KR100959255B1
KR100959255B1 KR1020100024323A KR20100024323A KR100959255B1 KR 100959255 B1 KR100959255 B1 KR 100959255B1 KR 1020100024323 A KR1020100024323 A KR 1020100024323A KR 20100024323 A KR20100024323 A KR 20100024323A KR 100959255 B1 KR100959255 B1 KR 100959255B1
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broth
bone
pork
potato
natural
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KR1020100024323A
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Korean (ko)
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김복희
이경섭
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이경섭
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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
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification

Abstract

PURPOSE: Pork bone soup and a manufacturing method thereof are provided to manufacture the pork bone soup by mixing broth which is manufactured with pork bones as main materials and natural seasoning. CONSTITUTION: A manufacturing method of pork bone includes the following steps: removing residues before boiling pork bone 30~40Kg, Kalopanax pictus 300 ~ 500g, Acanthopanax sessiliflorus 300 ~ 500g and water 70 ~ 80 l; separating each material while remaining broth after boiling the bone for 30 ~ 40 minutes; storing the separated broth and pork bone; making natural seasoning by heating dried anchovy, dried walleye, shell, lobster and Laminaria japonica, and etc with water for 1 ~ 2 hours; heating the broth with the natural seasoning; and mixing the natural broth and bone broth with a constant ratio.

Description

감자탕 및 그 제조방법{Cooking method of gamjatang and gamjatang}Potato soup and its manufacturing method {Cooking method of gamjatang and gamjatang}

본 발명은 감자탕 및 그 제조방법에 관한 것으로서 좀 더 구체적으로는 돼지뼈와 감자를 주재료로 하여 감자탕을 제조할 때 돼지의 특유한 냄새(돼지고기 누린내)를 제거한 육수를 사용하여 감자탕 고유의 맛을 해치지 않으면서도 시원하고 개운한 맛을 나타내는 감자탕 및 그 제조방법에 관한 것이다.The present invention relates to a potato soup and a method of manufacturing the same. More specifically, when preparing a potato soup with pork bones and potatoes as main ingredients, the broth that removes the peculiar smell (pork roasted) of pigs is not spoiled. It relates to a potato soup and a method for producing the same without having a cool and refreshing taste.

일반적으로 돼지뼈를 주재료로 하는 감자탕은 칼슘 성분이 다량으로 함유되어 있어서 돼지뼈를 우려내어 노약자들에게 먹게 하여 부족하기 쉬운 칼슘성분을 보충해줌으로써 병의 치유 및 예방을 했다는 것에서부터 유래되어 지금의 감자탕으로 조리되어 왔으며, 이러한 칼슘 성분이 많이 함유된 감자탕은 과음으로 인한 숙취해소 및 스태미나 음식, 저칼로리성 다이어트 음식, 골다공증 및 노화방지에 좋은 음식으로 남녀노소 구분없이 즐겨먹는 음식으로 선호되고 있다.In general, potato soup, whose main ingredient is pork bone, is that it contains a large amount of calcium, and it is derived from the fact that the bones are soaked and eaten by the elderly to make up for the lack of calcium. Potato tang has been cooked as a potato soup, and it contains a lot of calcium, and it is preferred as a food that can be enjoyed without discrimination between young and old as food good for hangover and stamina food, low calorie diet food, osteoporosis and anti-aging due to excessive drinking.

그러나 기존의 감자탕은 돼지뼈를 주재료로 사용하기 때문에 돼지 특유의 냄새로 인하여 거부감이 있으므로 냄새를 제거하기 위하여 된장, 생강, 깻잎 등의 간단한 식물성 재료, 양념 등을 첨가하여 감자탕을 조리하고 있으나, 여전히 냄새는 잔존하고 있으며, 된장 등의 첨가로 인하여 감자탕 고유의 풍미를 감소시키거나 국물이 너무 걸쭉하여 깔끔한 맛이 저하되는 폐단이 있다.However, since conventional potato soup uses pork bone as a main ingredient, there is a sense of rejection due to the peculiar smell of pork. In order to remove the odor, simple vegetable ingredients such as miso, ginger and sesame leaves and seasonings are added. The smell remains, and due to the addition of miso, etc., the flavor of potato soup is reduced or the broth is too thick, resulting in a deterioration of the taste.

그리고 감자탕은 돼지뼈, 감자, 우거지 등 내용물이 모든 음식점마다 거의 대동소이하여 주로 첨가되는 양념에 의해 맛의 변화를 주고 있으나 변화의 정도가 미미하여 고객들에게 만족을 주지 못하고 있으며, 또 감자탕에 특이한 재료를 첨가하여 감자탕을 차별화하려는 노력도 시도되고 있으며, 선행기술로는 국내 등록특허공보 등록번호 10-480383호에서 대하, 오징어, 낚지, 꽃게, 모시조개 등을 감자탕에 첨가하여 조리하는 해물감자탕을 개시하고 있고, 또 국내 등록특허공보 등록번호 10-480383호에는 카레를 첨가하여 조리하는 카레감자탕을 개시하고 있으며, 국내 등록특허공보 등록번호 10-471424호에는 한방재료를 첨가하여 한방 뼈다귀 해장국을 개시하고 있으나, 이러한 선행문헌은 감자탕에 특이한 재료를 첨가하여 조리함으로써 기존의 감자탕과 차별화는 될 수 있어도 옛날부터 전래되어 오는 감자탕 특유의 맛을 변화시킬 우려가 있거나 보편적으로 선호되고 있는 감자탕이라 할 수가 없다.In addition, the content of pork bones, potatoes, rugs, etc. is almost the same in all restaurants, and the taste changes mainly due to the seasoning added. However, the degree of change is not so satisfactory to customers. Efforts have been made to differentiate potato soup by the addition, and the prior art discloses seafood persimmon soup that is cooked by adding lobster, squid, fish, blue crab, and clam to potato bath in Korean Patent Publication No. 10-480383. In addition, Korean Patent Publication No. 10-480383 discloses a curry persimmon soup cooked by adding curry, and Korean Patent Publication No. 10-471424 discloses a herbal bone haejangguk by adding herbal ingredients This prior document is prepared by adding a special ingredient to the potato soup and Differentiated even if the concern is to change the gamjatang unique flavor comes is sourced from old or can not be called gamjatang which is preferred to be universal.

본 발명은 상기한 바와 같은 문제점을 해결하여 감자탕의 고유한 맛을 해치지 않으면서 돼지뼈의 특유한 냄새가 제거되어 시원하고, 개운한 맛을 나타내는 감자탕 및 그 제조방법의 제공을 목적으로 하며, 더 구체적으로는 돼지뼈를 주재료로 하여 제조된 육수 및 천연조미료를 주재료로 하여 제조한 육수를 배합하여 감자탕을 조리함으로써 감자탕의 고유한 맛을 해치지 않으면서 돼지의 특유한 냄새가 제거되어 시원하고, 개운한 맛을 나타내는 감자탕 및 그 제조방법의 제공을 목적으로 하는 것이다.The present invention is to solve the problems as described above to remove the peculiar smell of pork bones without harming the unique taste of potato soup to provide a cool, refreshing taste of potato soup and its manufacturing method, more specifically By mixing the broth made with pork bones and broth made with natural seasonings as a main ingredient, the potato soup is cooked to remove the peculiar smell of the pork without compromising the unique flavor of the pork. An object of the present invention is to provide a potato soup and a manufacturing method thereof.

본 발명이 목적하고 있는 과제를 해결하기 위하여 채용하고 있는 감자탕 조리(제조)를 위한 수단으로는 뼈육수 및 천연육수 제조단계와 감자탕 조리(제조)단계로 구분되어 있으며 단계별로 제조과정을 아래에서 구체적으로 설명한다.Means for cooking potato soup (manufacture) employed in order to solve the problems aimed at the present invention is divided into bone broth and natural broth manufacturing step and potato soup cooking (manufacturing) step and the manufacturing process step by step specific Explain.

1. 뼈육수 및 천연육수 제조단계1. Bone broth and natural broth production stage

(1) 뼈육수의 제조(1) Preparation of bone stock

육수를 제조하는데 적합한 솥에 정선된 돼지뼈 30~40Kg, 생강, 엄나무 및 오가피 300 ~ 500g를 넣고 물 70~80ℓ(냉동 돼지뼈일 경우에는 돼지뼈가 물에 감길 정도로 물을 투입하고, 생돼지뼈일 경우에는 돼지뼈가 10㎝ 정도 물에 감길 정도로 물을 투입)를 투입하여 가열하면서 끓기 시작하기 직전에 찌꺼기를 제거하고, 끓기 시작하면 센 불로 30~40분 정도 더 끓인 다음, 육수만 남기고 돼지뼈, 엄나무 및 오가피를 순차 분리한다.Put 30 ~ 40Kg of selected pork bones, 300 ~ 500g of ginger, oak and ogapi in a pot suitable for making broth, and add 70 ~ 80ℓ of water (if frozen pork bones, add water so that pork bones are wrapped in water. In the case of pork bone, add water so that it is wrapped in water about 10cm) and remove the dregs just before boiling while boiling. When boiling, boil it for 30-40 minutes with high heat, and then leave only the broth. Separates the stalks, the oak and the stems sequentially.

분리된 돼지뼈는 잘 정선하여 감자탕 재료로 사용하기 위하여 별도로 냉장 저장하며, 분리된 육수도 식힌 후 기름 등을 제거하고 뼈육수로 사용하기 위하여 냉장 저장한다. The separated pork bones are well selected and refrigerated separately for use as a potato soup material. The separated broths are also cooled and then refrigerated for removal of oil and the like.

상기 육수 제조를 위하여 첨가하는 엄나무와 오가피는 한방재료로 사용되고 있는 잘 알려져 있는 재료일 뿐 아니라, 여러 음식을 조리하는데 부재료 등으로 사용되고 있음도 잘 알려져 있으나, 본 발명에서 뼈육수의 제조과정에 엄나무 및 오가피를 첨가는 구성은 엄나무와 오가피를 첨가하여 돼지기름을 분해시켜 돼지 특유의 냄새를 제거하기 위한 것으로 엄나무 및 오가피가 돼지 특유의 냄새를 제거하는데 탁월한 효과를 나타내며, 생강 역시 돼지 특유의 냄새를 제거하는데 효과가 있다. 또한, 상기 제조된 돼지뼈 및 뼈육수는 냉동 저장하는 동안 숙성되어 더욱 깊은맛을 나타낸다.The oak and agapi added for the broth production are not only well-known materials that are used as herbal ingredients, but are also well used as subsidiary materials for cooking various foods, but in the present invention, the oak and Ogapi is added to remove the smell of pigs by adding the oak and the ogapi to break down the pig oil, and oak and ogapi have excellent effect on removing the smell of pigs. Ginger also removes the smell of pigs. It is effective to. In addition, the prepared pork bone and bone broth are aged during freezing storage to give a deeper taste.

(2) 천연육수의 제조(2) production of natural broth

건멸치, 북어, 조개, 새우, 다시마, 각 0.5~2kg, 버섯, 양파, 파, 생강 각 0.5~1kg에 대하여 물 25~35ℓ를 투입하고, 80~100℃의 온도로 1~2시간 동안 가열하여 첨가된 재료로부터 육수와 잔류물 들을 분리 제거하고 분리된 천연육수는 냉장 저장한다.For dried anchovies, north fish, shellfish, shrimp, kelp, 0.5 ~ 2kg each, mushroom, onion, green onion, and ginger each 0.5 ~ 1kg, 25 ~ 35ℓ of water is added and heated at 80 ~ 100 ℃ for 1 ~ 2 hours. The broth and residues are separated from the added ingredients and the separated broth is refrigerated.

상기한 본 발명의 천연육수는 천연조미료의 원료만을 사용하고 또 해산물을 주재료로 하여 육수를 제조하는 것이므로 육수의 상태가 맑기 때문에 상기한 뼈육수에 배합되어 감자탕을 조리할 때 국물이 걸쭉하게 되는 것을 방지할 뿐 아니라 천연의 조미향이 돼지 냄새를 더욱 배제시키는 효과를 나타낸다.Since the natural broth of the present invention uses only raw materials of natural seasoning and manufactures broth using seafood as a main ingredient, the broth becomes thick when the broth is mixed with the bone broth because the state of the broth is clear. In addition to preventing, natural flavors have the effect of further eliminating the smell of pigs.

2. 감자탕 조리(제조)단계(4 ~ 5인분 기준)2. Potato soup cooking (manufacturing) stage (based on 4 to 5 servings)

조리할 용기에 상기한 뼈육수 2 ~ 3 부피부에 대하여 천연육수 1 ~ 2 부피부로 배합한 육수 2 ~ 3ℓ를 붓고, 상기한 냉장 저장하여 숙성된 돼지뼈 3 ~ 4kg과 감자 3 ~ 4개를 넣은 후, 뚜껑을 닫은 상태에서 20 ~ 30분간 가열하여 끓기 시작하면 우거지, 고춧가루, 정제염, 후추, 파, 마늘, 생강, 정맥당 및 깻잎을 각 15 ~ 50g을 넣고 7 ~ 10분 가열하면서 양념이 잘 섞이도록 저어준다. 그 후, 끓으면 불을 약하게 하여 10분 정도 더 가열하면서 뜸을 들이면 감자탕의 조리가 완료된다.Pour 2 ~ 3L of broth mixed with 1 ~ 2 parts of natural broth into 2 ~ 3 parts of bone broth above to container to be cooked, and 3 ~ 4kg of pork bone and 3 ~ 4 kg aged by cold storage. After adding the lid, boil it for 20 to 30 minutes with the lid closed, and boil it, add red pepper powder, refined salt, pepper, green onion, garlic, ginger, veins and sesame leaves, and add 15 to 50 g each for 7-10 minutes. Stir to mix well. Thereafter, when boiling, the fire is weakened and heated for about 10 minutes to add steam, and the cooking of potato soup is completed.

본 발명은 통상의 감자탕 제조에서 돼지 특유의 냄새 제거를 위하여 들깨가루, 된장 등을 사용하지 않으며, 또 뼈육수에 천연육수를 조합하여 감자탕을 조리(제조)함으로써 기존의 감자탕을 조리할 때 국물이 걸쭉하게 되는 것을 방지할 뿐 아니라 천연의 조미향이 돼지 냄새를 더욱 배제시키는 효과가 있을 뿐 아니라 감자탕의 고유한 맛을 해치지 않으면서 시원하고, 개운한 맛을 나타내는 감자탕이 조리된다.The present invention does not use perilla powder, miso, etc. in order to remove the smell of pigs in the conventional gamjatang, and cooked (manufactured) gamjatang by combining the natural broth with bone broth, when the soup is cooked Not only does it prevent thickening, but the natural flavor is more effective in eliminating the smell of pork, and it is cooked in a cool, refreshing taste without compromising the inherent taste of potato soup.

또한, 본 발명의 감자탕 조리(제조)방법은 통상적인 감자탕 제조과정에서 돼지뼈와 양념 등을 한꺼번에 투입하여 조리하는 방법과는 달리 재료의 투입과 가열과정을 구분하여 조리함으로써 돼지뼈가 잘 부서지고, 돼지뼈에서 살 부분이 잘 분리되어 감자탕을 먹는 느낌도 한층 편하게 하였다.In addition, unlike the method of cooking by inserting pork bone and seasoning at the same time in the conventional cooking process of the potato soup, the pork bone is broken by cooking separately by adding the ingredients and heating process. In addition, the meat part of the pork bone is separated well, so I feel more comfortable eating potato soup.

도 1 은 본 발명에 따른 육수제조단계와 감자탕 조리(제조)단계를 나타낸 개략적인 제조공정도.1 is a schematic manufacturing process diagram showing a broth preparation step and potato soup cooking (manufacturing) step according to the present invention.

본 발명의 감자탕 조리(제조)방법은 상기한 바와 같이, 뼈육수 및 천연육수 제조단계와 감자탕제조단계로 구분되어 이루어진다.Potato soup cooking (manufacturing) method of the present invention, as described above, is divided into bone broth and natural broth manufacturing step and potato soup manufacturing step.

감자탕 조리예(4 ~ 5인분 기준)Potato Soup (4 to 5 servings)

(1) 상기에서 제조한 뼈육수와 천연육수 및 육수 제조 후 분리하여 냉장 저장한 돼지뼈를 감자탕 조리를 위하여 준비한다.(1) After preparing the bone broth and natural broth and broth prepared above, the pork bones separated and refrigerated are prepared for cooking Potato soup.

(2) 조리할 용기에 상기에서 제조한 뼈육수 2 부피부에 대하여 천연육수 1 부피부로 배합한 육수 3ℓ를 붓고, 또 상기에서 육수 제조 후 분리하여 냉장 저장하여 숙성된 돼지뼈 4kg과 감자 4개를 넣은 후, 뚜껑을 닫은 상태에서 30분간 가열하여 끓기 시작하면 우거지 200g, 고춧가루 40g, 정제염 10g, 후추 5g, 파 10g, 마늘 15g, 생강 10g, 정맥당 10g 및 깻잎 10g을 넣고 10분 정도 가열하면서 양념이 잘 섞이도록 저어준다.(2) 3 liters of broth mixed with 1 volume part of natural broth is poured into 2 volume parts of the bone broth prepared above, and after the preparation of the broth above, it is separated and refrigerated and stored. After the dog is put in, close the lid and heat it for 30 minutes to start boiling, and then boil 200g, red pepper powder 40g, refined salt 10g, pepper 5g, green onion 10g, garlic 15g, ginger 10g, 10g per vein and 10g of sesame leaves, and heat for 10 minutes. Stir to mix well.

그 후, 끓으면 불을 약하게 하여 10분 정도 더 가열하면서 뜸을 들여 감자탕을 조리하였다.Thereafter, when it boiled, the fire was weakened, and the potato soup was cooked with steam while heating for about 10 minutes.

조리된 감자탕은 돼지 특유의 냄새가 없고, 감자탕의 고유한 맛을 나타내면서 시원하고, 개운한 맛을 느꼈으며, 조리된 돼지뼈에서 살 부분이 잘 분리되어 편하게 감자탕을 먹을 수 있었다.The cooked gamjatang had no peculiar smell of pork, felt cool and refreshing while showing the inherent taste of gamjatang, and it was easy to eat potato tang because the meat part was well separated from the cooked pork bone.

Claims (5)

(1) 정선된 돼지뼈 30~40Kg, 생강, 엄나무 및 오가피 각 300 ~ 500g에 물 70~80ℓ를 투입하여 가열하면서 끓기 시작하기 직전에 찌꺼기를 제거하고, 끓기 시작하면 센 불로 30~40분 정도 더 끓인 다음, 육수만 남기고 돼지뼈, 엄나무 및 오가피를 순차 분리하고, 분리된 육수 및 돼지뼈를 각각 냉장 저장하는 뼈육수 제조단계와,
(2) 건멸치, 북어, 조개, 새우 및 다시마, 각 0.5~2kg, 버섯, 양파, 파 및 생강 각 0.5~1kg에 대하여 물 25-35ℓ를 투입하고, 80 ~ 100℃의 온도로 1 ~ 2시간 동안 가열하여 첨가된 재료로부터 육수를 분리하여 분리된 육수를 냉장 저장하는 천연육수 제조단계 및
(3) 상기한 뼈육수에 천연육수를 배합한 육수 2 ~ 3ℓ에 상기한 냉장 저장된 돼지뼈 3~ 4kg과 감자 3 ~ 4개를 넣은 후, 20 ~ 30분간 가열하여 끓기 시작하면 우거지 200g ~ 300g, 고춧가루, 정제염, 후추, 파, 마늘, 생강, 정맥당 및 깻잎 각 15 ~ 50g을 넣고, 재차 끓을 때까지 7 ~ 10분 더 가열하는 감자탕 조리단계를 포함하는 것을 특징으로 하는 감자탕 제조방법.
(1) 30 ~ 40Kg of selected pork bones, 300 ~ 500g of ginger, oak, and ogapi, add 70 ~ 80ℓ of water, remove the dregs just before starting to boil, and boil for 30 ~ 40 minutes. After further boiling, the bone broth manufacturing step of separating the pork bones, oak and the ogopi with only the broth and storing the separated broth and pork bones, respectively,
(2) 25-35 liters of water is added for 0.5 ~ 1kg of dried anchovies, north fish, shellfish, shrimp and kelp, 0.5 ~ 2kg each, mushroom, onion, green onion and ginger, and 1 ~ 2 at a temperature of 80 ~ 100 ℃. A natural broth manufacturing step of refrigerating and storing the separated broth by separating the broth from the added material by heating for a time;
(3) Put the refrigerated stored pork bone 3-4 kg and potatoes 3-4 in the broth 2 ~ 3ℓ blended with natural broth to the bone broth, and then boiled for 20-30 minutes to start boiling 200g ~ 300g , Potato powder, refined salt, pepper, green onions, garlic, ginger, venous sugar and sesame leaves each put 15 to 50g, Potato-tang manufacturing method characterized in that it comprises a cooking step for heating 7 to 10 minutes until boiling again.
청구항 1에 있어서,
뼈육수와 천연육수의 배합비를 뼈육수 2 ~ 3 : 천연육수 1 ~ 2 부피비로 배합하는 것을 특징으로 하는 감자탕 제조방법.
The method according to claim 1,
Potato soup production method characterized in that the blending ratio of bone broth and natural broth in bone broth 2 to 3: 1 to 2 by volume ratio.
청구항 1 또는 청구항 2에 있어서,
재차 끓을 때까지 7 ~ 10분 더 가열한 다음 뜸들이는 구성을 더 추가한 것을 특징으로 하는 감자탕 제조방법.
The method according to claim 1 or 2,
Potato-tang manufacturing method characterized in that the heating for 7 to 10 minutes until boiling again and then added to the steaming composition.
청구항 1 또는 청구항 2의 방법에 의해 제조된 것을 특징으로 하는 감자탕.
Potato soup produced by the method of claim 1 or 2.
청구항 4에 있어서,
재차 끓을 때까지 7 ~ 10분 더 가열한 다음 뜸들이는 구성을 더 추가한 것을 특징으로 하는 감자탕.The method according to claim 4,
Potato soup, characterized in that the heating for another 7 to 10 minutes until boiling again and then adds a steaming composition.
KR1020100024323A 2010-03-18 2010-03-18 Cooking method of gamjatang and gamjatang KR100959255B1 (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101328116B1 (en) * 2013-08-16 2013-11-13 정정희 Gamjatang using medicinal herbs and cooking method thereof
KR101399082B1 (en) 2013-06-28 2014-05-27 김한세 Manufacturing method for gamjatang using mulberry tree
KR101420795B1 (en) 2012-12-07 2014-07-17 주식회사 비제이코리아 Manufacturing method for baekhab soup
KR101497092B1 (en) * 2012-09-14 2015-03-11 김훈수 The potato soup with sea cucumber and manufacturing process
KR101709515B1 (en) * 2016-06-01 2017-02-24 이제환 Cooking method of pork back-bone stew
KR101873690B1 (en) 2017-09-15 2018-07-02 이영재 Cooking method of gamjatang and cutting apparatus
KR102388210B1 (en) 2022-01-13 2022-04-20 주식회사 보하라 The How to make Boneless Pork Boneless Soup

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KR20040063340A (en) * 2003-01-07 2004-07-14 전승복 cooking for food through pig a bone

Patent Citations (1)

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Publication number Priority date Publication date Assignee Title
KR20040063340A (en) * 2003-01-07 2004-07-14 전승복 cooking for food through pig a bone

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101497092B1 (en) * 2012-09-14 2015-03-11 김훈수 The potato soup with sea cucumber and manufacturing process
KR101420795B1 (en) 2012-12-07 2014-07-17 주식회사 비제이코리아 Manufacturing method for baekhab soup
KR101399082B1 (en) 2013-06-28 2014-05-27 김한세 Manufacturing method for gamjatang using mulberry tree
KR101328116B1 (en) * 2013-08-16 2013-11-13 정정희 Gamjatang using medicinal herbs and cooking method thereof
KR101709515B1 (en) * 2016-06-01 2017-02-24 이제환 Cooking method of pork back-bone stew
KR101873690B1 (en) 2017-09-15 2018-07-02 이영재 Cooking method of gamjatang and cutting apparatus
KR102388210B1 (en) 2022-01-13 2022-04-20 주식회사 보하라 The How to make Boneless Pork Boneless Soup

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