KR101170803B1 - Mixture meat, seafood stew containing mixture meat and its cooking method - Google Patents

Abstract

The present invention relates to a method of manufacturing goat lamb, mallard, domestic pork, sam pork, seafood steam and seafood steam using the same. It is prepared by steaming or boiling water, so that it can be used as a lifestyle for modern people.

Sam Pork of the present invention comprises 100 to 100 parts by weight of goat lamb, including 70 to 200 parts by weight of Mallard duck and 70 to 300 parts by weight of native chicken, the seafood steam bath of the present invention comprises the steps of preparing the aging meat for mixing and In the step of adding a aging sauce to the prepared aging meat of the mixed, and the step of aging the pork meat into the aging sauce for 20 to 30 hours at 2 ~ 7 ℃, and adding the broth to the matured pork And the step of adding the vegetable material and the seafood material to the broth into which the broth is added, and heating the same.

Pork, Seafood, Vegetables, Aging

Description

Manufacture of Seafood Steamed Rice and Seafood Steamed Rice Using Samdon Pork and Samdon Pork {MIXTURE MEAT, SEAFOOD STEW CONTAINING MIXTURE MEAT AND ITS COOKING METHOD}

The present invention relates to a method of manufacturing samdon meat, seafood steamed rice and seafood steamed rice using the same, and more particularly, by aging the mixed meat, which is meat, in a aging sauce, and preparing it as steamed or steamed food, It can be used.

The rapid development of science and technology and civilization has led to the pursuit of a more convenient life, and the phenomenon has an effect on the diet, which is the instant of artificially producing and processing food that can be enjoyed easily. The food has been domesticated, and the nutritional imbalance and physical imbalance due to lack of exercise are becoming social problems.

Meanwhile, Koreans enjoy eating meats such as chicken, duck, pork, and beef, and the cooking method is very limited. Chicken, duck, etc. are consumed in the form of steamed, roasted, or fried chicken. Meat and beef are divided into parts and consumed by roasting them on a grill or charcoal with various seasonings.

However, meat processed through this cooking process tends to dislike meat because of its unique smell.In order to remove the odor caused by the nature of raw meat, alcohol is added in the middle of meat cooking or salt is used. There is a case to throw, in this case, the smell of meat can be removed, but there is a disadvantage that can not eat a lot of meat can not feel the intrinsic taste of meat.

In addition, the traditional recipe used only one type of meat in one dish when ingesting the meat, the nutrients lacking in each meat is not complemented with each other, by eating only a minimum of vegetables with meat to eat a variety of nutrients There was a problem that the supply is not made smoothly.

An object of the present invention is to solve the problems of the prior art, to take the goat lamb, mallard and native chicken at the same time to solve the nutritional imbalance of modern people, and to be available as a modern lifestyle.

In addition, by aging the meat mixed with goat lamb, mallard, native chicken, etc., the aging sauce, to remove the smell of the meat, as well as to soften the meat so that the texture and flavor is excellent.

In addition, by inputting the vegetable ingredients and seafood ingredients in the samdon meat to produce aging seafood steamed or seafood soup, the samdon meat and seafood, vegetables are combined to show an excellent flavor.

Sam Pork of the present invention for achieving the above object is characterized in that it comprises 70 to 200 parts by weight of mallard and 70 to 300 parts by weight of native chicken relative to 50 to 100 parts by weight of goat lamb.

In addition, the samdon pork is characterized in that the addition of at least one of 50 to 200 parts by weight of beef, 50 to 200 parts by weight of pork with respect to 50 to 200 parts by weight of rabbit.

In addition, the samgyeok pork is added to the ripening sauce is made for 20 to 30 hours at 2 ~ 7 ℃, the aged sauce is about 500 to 1000 parts by weight of soju, 360 ~ 720 parts by weight, pineapple 3000 ~ 6000 Parts by weight, pears 2000-4000 parts, apples 700-1400 parts, sesame oil 5-30 parts, sesame 5-30 parts, ginger 5-30 parts, sugar 10-100 parts, octagonal extract 1000 ～ It is characterized in that the juice was squeezed by mixing 2000 parts by weight.

And aging seafood steamed tang of the present invention is characterized in that the samdon meat is aged together with the aging sauce, the aged samdon, broth, vegetable ingredients and seafood ingredients are heated together.

In addition, the method of preparing the aging seafood steamed rice of the present invention comprises the steps of preparing a mixed aging meat made of goat lamb, mallard and native chicken, injecting a aging sauce to the prepared mixed aging meat, and the aging The step of ripening the meat in the sauce for 20-30 hours at 2 ~ 7 ℃, the step of adding broth to the aged pork meat, and the vegetable and seafood ingredients into the pork meat, Characterized in that it comprises a step of heating.

The vegetable material is 100 to 200 parts by weight of radish, 100 to 200 parts by weight of carrots, 150 to 300 parts by weight of mushrooms, 5 to 30 parts by weight of garlic, 20 to 50 parts by weight of onions, 1 to 10 parts by weight of ginger, leek 10 to 50 parts by weight, parsley 10 to 50 parts by weight, 10 to 50 parts by weight of green onions, 10 to 50 parts by weight of wild vegetables, 10 to 50 parts by weight of fern, 10 to 50 parts by weight of red pepper powder and 10 to 50 parts by weight under,

The seafood material is characterized in that it comprises 30 to 100 parts by weight of sea cucumber, 50 to 100 parts by weight, and 50 to 100 parts by weight of shrimp with respect to 50 to 100 parts by weight of octopus.
In addition, the present invention, in the mixed pork of goat meat, mallard, native chicken meat is further included in the aged sauce, the mixed meat is 50 parts by weight to 100 parts by weight of goat lamb, It comprises 70 parts by weight to 200 parts by weight of duck meat and 70 parts by weight to 300 parts by weight of native chicken, and further comprising a ripening sauce is aged, the ripening sauce is soy sauce, shochu, pineapple, pear, apple, Sesame oil, sesame seeds, ginger, and sugar are included to be mixed or provided, or the aging sauce is mixed with soy sauce, shochu, pineapple, pears, apples, sesame oil, sesame seeds, ginger, sugar, the octagonal extract or five flavors It is provided by, the five flavors are provided with samdon meat, characterized in that it is provided that includes fennel, octagonal, cinnamon, cloves, sancho.

According to the present invention, by developing a new kind of food with excellent flavor, it helps to improve the taste of modern people, to solve the nutritional imbalance, and to provide an effect that can be used as a supplement.

In addition, samdon meat, vegetable ingredients and seafood ingredients combine to provide excellent flavor and complement the nutrients that are lacking.

Hereinafter, the present invention will be described in detail.

Meat mixed for aging in the present invention basically refers to meat, including goat lamb (goat), mallard, native chicken. In other words, the three-dimensional meat of the five-yang pork of the present invention can be made by mixing at least three kinds of different types of meat than one kind of meat, which is called samdon meat, more preferably goat lamb, mallard, native chicken, etc. It may be included, or may be made of beef, pork, rabbit meat and the like. Ohyang (五 陽) here refers to five kinds of Yangyang (陽氣), in the general sense of the five Yangyang (五臟) Yangyang (陽氣). The five intestines are the yang of the five intestines of the liver, the heart, the spleen, the lungs, and the kidneys, but the yang of these five intestines will eventually refer to the yang that flows through the human body. Therefore, the kinds of aging meat mixed for such a five-yang (five yang) may include goat lamb, mallard, native chicken, beef, pork, rabbit, etc. This is the human yang (five Yang), that is, It is to make it better for the flow of Qi of Yang. Therefore, because the food is cooked well cooked pork meat according to the present invention it will be a good (陽) of the sheep (陽) will be a healthy body of the eater. In other words, if a person eats well, it becomes a medicine and the body's energy flows well.

The goat lamb, which is one of the three porks for five yang, is a food of nourishing tonic that warms the whole body when eaten when the body is cold, and contains nutrients such as calcium, protein, phosphorus, iron, and vitamins evenly. have. And in the Herb River, goat lamb shows the weakness of the spirit, defeats the cold, sees the work of the stomach and makes the mind calm. In addition, goat lamb has been widely used as a medicine for pregnant women since ancient times, and is a very good food for patients and children in recovery period as well as pregnant women, meat that can be enjoyed by everyone.

And according to the 3rd folk medicine drug collection, the mallard contains linoleic acid and linoleic acid, which are essential fatty acids necessary for the human body, which inhibits cholesterol formation, clears blood, and facilitates blood circulation, thereby preventing adult diseases such as arteriosclerosis and high blood pressure. It is known to prevent. In addition, all animal foods are almost acidic foods, but the mallards are alkaline unsaturated fatty foods, so they do not gain weight even if they are eaten every day. The skin and hair are moisturized and the hair growth effect is certain. to be. In addition, according to Dongbobom and herbaceous tree, it has excellent effects on hypertension, stroke, neuralgia, arteriosclerosis, obesity, weakness, congestion, post-drinking vigor, and gastrointestinal disorders. It is effective to prevent adult diseases by the action, it is essential meat food for modern people who worry about adult diseases such as abdominal obesity due to lack of exercise.

The local chicken meat is a low-fat, protein-rich food, as is generally known, rich in nutrients such as retinol, beta-carotene, niacin, vitamins, as well as protein and rich in essential amino acids, including methionine than beef to improve the function of soy sauce It has the effect of doing, and is an excellent nutritional food for adolescents and patients in the growing season.

Therefore, rather than ingesting the goat lamb, mallard, native chicken, respectively, mixed intake, goat lamb, mallard, native chicken has all the efficacy of the five-yang (five Yang) of the pork All of the essential nutrients can be ingested only by ingestion, and it is possible to work as a supplement for health, such as supplementing the five-yang, five-yang group.

In addition to the three kinds of meat, the pork may further include rabbit meat, beef, pork, the rabbit meat is nianic acid, protein, sugar, retinol, beta carotene vitamins, iron, phosphorus, folic acid, etc. It is rich in nutrients and contains less salt than other meats, so it can be used as a high-protein diet. In particular, the rabbit meat is ingested more by Western people than Asian people. Therefore, if you want to provide the pork meat of the present invention to people or Western people who should specifically limit the intake of salt may be further included in the pork meat rabbit meat.

And the beef and pork can also be added according to the taste of the intake, it is possible to add regardless of the portion of the beef and pork.

At this time, the rabbit pork, beef, pork may be included only one kind of more, it is also possible to include two more, such as rabbit and beef, beef and pork, all three kinds are included It is also possible, and does not restrict the implementation.

And it is also possible to further include a different type of meat, for example, growing meat, lamb, etc. in the basic sam pork, that is goat lamb, mallard, native chicken of the present invention.

Herein, the ratio of each meat constituting the pork is not limited, and preferably, 50 to 100 parts by weight of goat lamb, 70 to 200 parts by weight of mallard, 70 to 300 parts by weight of native chicken may be provided. have.

The reason for suggesting the above ratio is that the amount of goat lamb is relatively increased when the mallard duck and the local chicken are included in less than 70 parts by weight, respectively, so the nutrients and efficacy of the mallard duck and the native chicken are insignificant. Complementary effect is reduced, and the taste is also strong because only the chlorine flavour is strong, and if the mallard exceeds 200 parts by weight, the oil unique to the mallard may cause a light taste and a relatively different taste. The amount of kinds of meat becomes less and the mutual complementary action is insufficient, and if the native chicken meat exceeds 300 parts by weight, because the relatively excessive amount of native chicken is added to the complementary action of goat lamb and mallard duck.
In addition to the seafood is additionally included, may be provided as a rabbit seafood further comprises rabbit meat, beef seafood further comprising beef, three pig meat seafood further comprising pork. Such rabbit seafood, beef seafood, and samgyeok seafood may be further included within the range of 50 to 200 parts by weight of beef, 50 to 200 parts by weight of beef, and 50 to 200 parts by weight of pork, respectively.

In addition, the earthen meat, beef, and pork included in addition to each of less than 50 parts by weight is too small, so that the action and flavor does not appear, if the excess of more than 200 parts by weight of the basic pork, goat lamb, mallard In addition, the flavor of the additional meat may be stronger than the flavor of the local chicken.

On the other hand, the mixed meat for aging in accordance with the present invention may be ingested by roasting or ingested by roasting, such as seasoning, roasting, etc., it is more preferable to use by aging as follows. This is due to the aging process, you can eat a large amount of samdon meat without getting tired, the peculiar smell of meat is removed, and the meat quality changes smoothly.

The aging is made by adding the aging sauce to the mixed meat for aging 20 to 30 hours at 2 ~ 7 ℃, if the aging temperature is less than 2 ℃ mixed meat and aging sauce is not ripened by combining This is because part of the frozen is not easily aged, and if it exceeds 7 ℃ meat deterioration may occur. In addition, when the aging time is less than 20 hours, since the aging is not sufficiently made and more than 30 hours no further easy action does not occur because it is not efficient.

In this case, the aging sauce refers to juice squeezed by mixing and crushing soy sauce, soju, pineapple, pear, apple, sesame oil, sesame seeds, ginger, sugar, and octagonal extract, and may use a pulverized product as it is not in the form of juice. Of course it is.

The mixing ratio of the aged sauce is about 500-1000 parts by weight of soy sauce, 360-720 parts by weight of soju, 3000-6000 parts by weight of pineapple, 2000-4000 parts by weight of pears, 700-1400 parts by weight of apples, 5-30 parts by weight of sesame oil, 5-30 parts by weight of sesame seeds, 5-30 parts by weight of ginger, 10-100 parts by weight of sugar, 1000-2000 parts by weight of octagonal extract, but it is not necessarily limited to this. Of course it is.

Here, the octagonal extract refers to the extract of hot water extracted for about 2 to 3 hours at 80-90 ° C. by adding water to the octagonal, and the octagonal incense is cut into a suitable size and the input ratio of octagonal and water is 1: 15 to 30 by weight ratio, the temperature limit of the hot water extraction is to take into account the boiling point of the water, the reason for limiting the heating time is to efficiently extract the octagonal effective substance sufficiently.

At this time, the octagonal one of the spices, to remove the smell of the pork and to soften the meat, it is to use the dried fruit of the octagonal, it has a good aroma resembling anise or fennel.

Although the present invention has been described as using the octagonal extract, it is also possible to use a fennel extract instead of the octagonal extract. The five flavors are spice, octagonal, cinnamon, cloves and five kinds of spices mixed with a mixture, bitter, sweet, sour, salty, spicy is a mixture of all. That is, fennel, octagonal, cinnamon, cloves, and vinegar corresponding to five flavors were mixed in the same amount as an alternative to the octagonal extract of the present invention, and then water was added in an amount of 15 to 20 weight times of the five flavors and the octagonal extract was prepared. When the extract is used in the same conditions and the extract is used in the samdon meat of the present invention, the aged samdon meat stimulates the appetite, and the meat has no smell and smell.

In addition, the octagonal extract or five-flavored extract has the characteristics of warming the body as a herbal material to strengthen the stomach and enhance digestion, good for digestion and absorption, and it is not necessary to add chemical seasoning as a natural seasoning, which brings a beneficial effect on the human body. .

And other ingredients used in the aging sauce, soy sauce, shochu, pineapple, pears, apples, sesame oil, sesame seeds, ginger, sugar, etc. are not limited to the kind of ingredients readily available on the market, but the aging Each ingredient of the sauce is combined to improve the flavor of samgyeok pork, soften the meat and eliminates the odor, so it would be better to use it without including any one. Here, the pineapple, ginger and the like is natural to remove the skin of the non-edible portion, apples, pears, etc. may remove the peel or juice with the peel.

In addition, the source may be added to the aging sauce, such as commercially available sauce or lemon, additional source material, bar bulgogi spice sauce is also available on the market of course.

Samdon pork of the present invention as described above is a three or more kinds of meat having a variety of taste and quality, complementing the nutrients of each other, the five yang (human), ie Yang (기) of the human (氣) It is good for health because it is aroused, and the matured pork is not only excellent in flavor but also fleshy, so it can be consumed by all ages, foreigners, patients, and infants. In addition, the above-described samdon meat can be utilized as it is grilled, steamed, etc., it can be cooked and eaten as a seafood steamed bath using samdon meat as follows.

Hereinafter will be described in detail with respect to the production method of seafood brackangtang using samdon meat according to the present invention.

First, prepare pork, mutton, mallard and native chicken.

At this time, goat lamb, mallard and native chicken all have to be prepared fresh, the goat lamb is red to buy the elasticity of flesh, soaked in water before use to remove the blood and then drain the blood with clean gauze Use after removing. And the mallard is also close to the crimson and buy the elastic, take out the intestines by dividing the stomach and use it to wash clean with cold water. Also, indigenous chicken is 2 ~ 3 days old after catching it. So it is 2 ~ 3 days after catching the chicken. So, the neck or leg cut is reddish brown. Avoid yellowish or yellowish color, use pink color and cream color, and remove the fat and use it for cooking.

At this time, as described above, of course, one or more of rabbit meat, beef, and pork may be additionally prepared.

And the ripening meat is prepared by cutting to about 40g in size, but the size and shape is not limited, but if the meat is not cut, the ripening sauce is not sufficiently absorbed into the meat during the post-aging process. Aging may not be completed completely, so cut to a suitable size.

When the mixed meat for aging is prepared as described above, the aging sauce is added thereto. The aging sauce is soy sauce, shochu, pineapple, pear, apple, sesame oil, sesame, ginger, It means that the sugar and octagonal extract is mixed and squeezed with juice. Then, after the aging sauce is added, the meat and the aging sauce are mixed together so that the aging sauce is sufficiently absorbed into the meat during the aging period.

When the aging sauce is added, the aging sauce is put meat is aged for 20-30 hours at a temperature of 2 ~ 7 ℃. At this time, the maturation is enough to leave a jar of mixed meat added to the aging sauce for 20-30 hours at a temperature of 2 ~ 7 ℃, the meat is softened through the ripening process and the unique flavors of the pork It shows excellent flavor.

When the aging is completed, the broth is added to the aged pork. At this time, the broth may be used as is, usually broth sold on the market, or may use a broth made by injecting water into the bone of the aged meat. When the broth is prepared using the aging meat, the bone and water of the aging meat are added at a weight ratio of 1:20 to 30, and then heated at a temperature of 80 to 95 ° C. for about 2 to 5 hours to obtain the bone of the aging meat. Ensure that the active substance is sufficiently extracted into the broth. As such, the bones of the meat for preparing the broth may be bones such as beef, pork, and rabbit meat.

Here, the input amount of the broth is not limited, and by adjusting the input amount of the broth, it can be eaten in the form of steamed or boiled bar.

When the broth is added as described above, the broth is added with the vegetable material and the seafood material while the samdon meat is heated.

Wherein the vegetable material is made of radish, carrots, mushrooms, garlic, onions, ginger, leek, buttercups, green onions, wild vegetables, ferns, red pepper powder and many daegi, the seafood material including octopus, sea cucumber, midder and shrimp (The red pepper powder and the plentiful air are also vegetables, such as pepper, so they are included as vegetable ingredients.)

The vegetable material is 100 to 200 parts by weight of radish, 100 to 200 parts by weight of carrots, 150 to 300 parts by weight of mushrooms, 5 to 30 parts by weight of garlic, 20 to 50 parts by weight of onions, 1 to 10 parts by weight of ginger, 10 leeks ～ 50 parts by weight, parsley 10-50 parts by weight, green onion 10-50 parts by weight, wild vegetables 10-50 parts by weight, fern 10-50 parts by weight, 10-50 parts by weight of red pepper powder and 10-50 parts by weight Preferred one, but not necessarily limiting, can be used by adding or subtracting the ingredients according to taste, of course, it is natural that a variety of vegetables, such as bean sprouts, host sprouts can be added to the addition of the above-mentioned vegetables.

And the mushrooms, wild vegetables, etc. do not limit the kind, mushrooms may include one or two or more of the oyster mushroom, shiitake mushrooms, matsutake mushrooms, as the wild vegetables, geunjangji, jijangmul, windproof herbs, gondre You can use a variety of kinds, such as beetroot, true greens, bear and rice cake.

In addition, the chopped green pepper, red pepper, green pepper and onion grind soy sauce, pepper, sesame salt, broth, sesame oil, garlic, sugar, etc., can also be used on the market, depending on your taste, can be used separately It may be, and does not limit the kind.

In addition, the seafood material added with the vegetable material can be added as much as 50-100 parts by weight of octopus, 30-100 parts by weight of sea cucumber, 50-100 parts by weight and 50-100 parts by weight of shrimp. Likewise, the reason for limiting the amount is that if the amount of seafood is added too much, the characteristic taste of samdon meat may be hidden by the seafood's flavor and may not appear sufficiently. In addition to the seafood material described above it is natural that squid, shellfish, mussels and the like can be additionally added.

As described above, with respect to aging seafood steamed bath using samdon meat, samdon meat, etc., it will be possible to produce a matured seafood steamed bath using steamed pork using mutton lamb, mallard, native chicken and the like. In addition to the above seafood and chaejang, Samdon pork including rabbit or beef, any one or more of the pork may be prepared as a rabbit seafood, beef seafood, samdon meat seafood, using a steam bath using the same If you do, it may be prepared as a mature seafood steamed using samdon meat such as rabbit seafood steamed, steamed seafood steamed, samdon meat seafood steamed. Of course, steamed and hot water is cooked according to the situation depending on the amount of broth and cooking time.

When the broth is put into the aged pork meat as described above, the vegetable material and the seafood material are added and then heated, the seafood steamed bath using the pork meat according to the present invention is completed. , Samsam Pork is to eat.

That is, the seafood steamed bath using samdon meat according to the present invention is made by heating the aged pork and broth, vegetable and seafood ingredients together, and the pork and broth, vegetable and seafood ingredients are combined together to make meat and seafood. The flavors blend naturally, and vegetable ingredients are added to provide sufficient nutrients and a light taste.

As described above, the present invention has been described with reference to the above embodiments, but various modifications can be made without departing from the scope and spirit of the present invention.

Claims (8)

In the pork meat, goat meat, duck meat, domestic chicken mixed meat is added to include the aged sauce, The mixed meat is made of 50 parts by weight to 100 parts by weight of goat lamb, including 70 parts by weight to 200 parts by weight and native chicken 70 parts by weight to 300 parts by weight, Aging sauce is additionally included to make it mature, The aging sauce is soy sauce, shochu, pineapple, pears, apples, sesame oil, sesame, ginger, sugar, including a mixture is provided, or The aging sauce is soy sauce, shochu, pineapple, pears, apples, sesame oil, sesame, ginger, sugar, octagonal extract or five flavor extracts are further included in the mixture, the fennel, octagon, cinnamon, cloves, Sancho is Sam pork meat, characterized in that it is provided. The method of claim 1, The samgyeok pork is further provided with one or more kinds of meat from 50 parts by weight to 200 parts by weight of rabbit meat, 50 parts by weight to 200 parts by weight of beef, and 50 parts by weight to 200 parts by weight of pork, Aging sauce is additionally included, and it is made by aging at 2 ~ 7 ℃ for 20 ~ 30 hours, The aged sauce is based on 500 parts by weight to 1000 parts by weight of soy sauce, 360 parts by weight to 720 parts by weight of soju, 3000 parts by weight to 6000 parts by weight of pineapple, 2000 parts by weight to 4000 parts by weight of pears, 700 parts by weight to 1400 parts by weight of apples. , 5 parts by weight to 30 parts by weight of sesame oil, 5 parts by weight to 30 parts by weight, 5 parts by weight to 30 parts by weight of ginger, 10 parts by weight to 100 parts by weight of sugar, 1000 parts by weight to 2000 parts by weight of octagonal or five-sided extract Samdon meat, characterized in that the juice is squeezed out. delete [3] The seafood steamed rice using samdon meat, wherein the samdon meat and broth, vegetable ingredients and seafood ingredients are heated together. 5. The method of claim 4, The vegetable material is 100 parts by weight to 200 parts by weight, 100 parts by weight to 200 parts by weight of carrots, 150 parts by weight to 300 parts by weight of mushrooms, 5 parts by weight to 30 parts by weight of garlic, 20 parts by weight to 50 parts by weight of onion , 1 part by weight to 10 parts by weight, 10 parts by weight to 50 parts by weight of leek, 10 parts by weight to 50 parts by weight of parsley, 10 parts by weight to 50 parts by weight, 10 parts by weight to 50 parts by weight of wild vegetables, 10 parts by weight of fern 50 parts by weight, 10 parts by weight to 50 parts by weight of red pepper powder and 10 parts by weight to 50 parts by weight The seafood material is made from 50 parts by weight to 100 parts by weight of octopus, 30 parts by weight to 100 parts by weight, 50 parts by weight to 100 parts by weight, and 50 parts by weight to 100 parts by weight of shrimp Seafood steamed soup. In the production method of seafood steamed bath using samdon pork, which is further provided with a mature sauce in the mixed meat of goat lamb, mallard, native chicken, Preparing mature meat comprising 50 parts by weight to 100 parts by weight of goat lamb, 70 parts by weight to 200 parts by weight, and 70 parts by weight to 300 parts by weight of native chicken; Adding a aging sauce to the prepared aging meat, And the step of ripening the samgwon pork in the aging sauce for 20-30 hours at 2 ~ 7 ℃, Injecting the broth to the three pork, Including the step of heating the vegetable material and seafood ingredients in the broth put the pork stock, and heating them, The aging sauce is soy sauce, shochu, pineapple, pears, apples, sesame oil, sesame, ginger, sugar, including a mixture is provided, or The aging sauce is soy sauce, shochu, pineapple, pears, apples, sesame oil, sesame, ginger, sugar, octagonal extract or five flavor extracts are further included in the mixture, the fennel, octagon, cinnamon, cloves, Sancho is Method for producing a seafood steamed soup using samdon meat, characterized in that it is provided. The method according to claim 6, When preparing the pork pork, About 50 parts by weight to 200 parts by weight of rabbit meat, further comprising the step of further preparing at least one of the meat 50 parts by weight to 200 parts by weight of pork, 50 parts by weight to 200 parts by weight of pork, The aged sauce is based on 500 parts by weight to 1000 parts by weight of soy sauce, 360 parts by weight to 720 parts by weight of soju, 3000 parts by weight to 6000 parts by weight of pineapple, 2000 parts by weight to 4000 parts by weight of pears, 700 parts by weight to 1400 parts by weight of apples. , 5 parts by weight to 30 parts by weight of sesame oil, 5 parts by weight to 30 parts by weight, 5 parts by weight to 30 parts by weight of ginger, 10 parts by weight to 100 parts by weight of sugar, 1000 parts by weight to 2000 parts by weight of octagonal extract Juice, The vegetable material is 100 parts by weight to 200 parts by weight, 100 parts by weight to 200 parts by weight of carrots, 150 parts by weight to 300 parts by weight of mushrooms, 5 parts by weight to 30 parts by weight of garlic, 20 parts by weight to 50 parts by weight of onion , 1 part by weight to 10 parts by weight, 10 parts by weight to 50 parts by weight of leek, 10 parts by weight to 50 parts by weight of parsley, 10 parts by weight to 50 parts by weight, 10 parts by weight to 50 parts by weight of wild vegetables, 10 parts by weight of fern 50 parts by weight, 10 parts by weight to 50 parts by weight of red pepper powder and 10 parts by weight to 50 parts by weight The seafood material is made from 50 parts by weight to 100 parts by weight of octopus, 30 parts by weight to 100 parts by weight, 50 parts by weight to 100 parts by weight, and 50 parts by weight to 100 parts by weight of shrimp Seafood steamed tang manufacturing method using. delete