KR101712264B1 - The rich stock meat stock and manufacturing mathod thereof - Google Patents

Abstract

The present invention relates to fresh juice and its preparation method.
In the present invention, 10 kg of bovine bone, from which initial blood was removed, containing residual blood and oil, was boiled with 20 L of water for 35-45 hours to prepare fresh broth, which was light bovine bone marrow, And 2 liters of mussel, abalone shell, dongle, and papuri, and boiling for 3-5 hours to produce final secondary broth.
In addition, the method of the present invention includes the steps of adding 10 kg of bovine bone removed from the bovine bone with 4-6 liters of water to the broth and boiling for 10-20 minutes to induce the initial broth; Discarding and removing the initial broth in order to eliminate the unevenness of the initial broth obtained in the step, 10 kg of bovine bone having the initial boiled water removed is boiled with 20 L of water for 35-45 hours to prepare primary broth which is light bovine bone marrow; 6 to 10% by weight of mussel, 5-9% by weight of abalone shell, 1-3% by weight of danguloulea and 2-5% by weight of papuri were added to 75-85% by weight of the primary broth, And boiling the soybean soup to produce final soup stock.
Therefore, according to the present invention, as the first taste of soft bovine bovine soup, the taste of sea bass, the cool sea flavor coming from the abalone shell, and the taste of seafood are added, and with miso soup, miso soup, kimchi soup, It can be widely used for a variety of dishes such as rice and other foods. Especially, when the final secondary soup of the present invention is applied to Champong, which is made by a conventional manufacturing process, the final secondary soup, In addition to having a deep flavor of soup with mixed soup noodles, the color of champong soup is also yellowish, but it has an excellent effect of inducing the impulse and appetite that the drinker wants to eat have.

Description

[0001] The present invention relates to a method for preparing a crude oil,

More particularly, the present invention relates to a method for preparing a raw fish meat and a method for producing the same, and more particularly, to a method for producing a raw fish meat, By adding abalone shell, donggulle and papuli and boiling them in the second, they produce the final soup, which is the soup of the first soup. It is nutritious with good nutrition and its own soup is cool and aftertaste is neat and rich. It can be widely used for a variety of dishes such as miso soup, miso soup, kimchi soup, When the final secondary soup of the present invention is applied to the liquefied chanpon dish of the present invention, And the sea cucumber water and the soup taste of the boiled champon not only gives a deep flavor but also the color of the champon soup is also yellowish but the color of the sunlight mixed with the red which is characteristic of the champon, And to a method of producing the same.

In general, many kinds of food include miso soup, miso soup, miso soup, kimchi soup, mangchuk soup, cold noodles, noodles, rice cake soup, nabe soup and various hotpot dishes. In this case, We can use bamboo, we can put various herbal medicines in bamboo bowl and boil them, or use anchovies, kelp, fruits and herbal medicines depending on individual taste.

In recent years, many products such as oyster sauce and oyster extract have been supplied to domestic and international markets in order to utilize the nutrients and flavor of oysters which have been used to improve anemia, thirst and color in herbal medicine from the past. Japanese Patent Laid-Open Publication No. 2001-57037 discloses a method for producing oyster sauce. The method comprises adding sugar, soy sauce, salt, pre-classified starch, caramel, yeast extract, MSG, The present invention relates to a method for producing an oyster sauce obtained by mixing a plant / vegetable protein hydrolyzate and water, etc., and heat-treating the same.

However, the above-mentioned conventional technique is merely mixing oyster extract (or extract) obtained by hot water extraction of oysters with coating materials for long-term preservation or basic raw materials such as sugar, salt, yeast extract and the like including starch, It is inferior in palatability and nutrition.

In order to solve the above-mentioned conventional problems, 'oyster broth and its manufacturing method' of Patent Publication No. 10-0642319 has been published, which comprises 40 parts by weight of radish, 5 parts by weight of blush, 5 parts by weight of cabbage, 2 parts by weight of potato, 1 part by weight of green pepper, 1 part by weight of spicy red pepper, 2 parts by weight of red cabbage, 10 parts by weight of Chinese cabbage, 10 parts by weight of green pepper, 2 parts by weight of ginger, 2 parts by weight of garlic, About 8-12 times the weight of the mixture was added to a mixture consisting of 7 parts by weight of kelp, 5 parts by weight of crab and 3 parts by weight of clams, boiled at 90-95 ° C for 10-12 hours, And adding oysters to the broth at a weight ratio of 1: 3: 1-3 to the mixture: oyster, and boiling again to remove the oyster.

Accordingly, the oyster juice produced through the above process is a novel food composition having improved flavor, aroma, texture and nutrition inherent to oysters, and further improved palatability and nutrition due to the taste, flavor, and nutrition of the ingredients that synergistically complement oyster , It is possible to provide a fresh and fresh dish using various kinds of soups such as rice bran, noodles, cold noodles, rice cakes, champon, udon, Smell and sea flavor combined, the taste may be cool at first when you eat food, but gradually the salty flavor and smell of the cave spread in your mouth and the end flavor is lukewarm, Not only can it be excluded from the food of preference that can be enjoyed by children, That is a favorite eating, such as eating food is not meant to be limited to only enjoy some of your favorite maniahcheung birithan the taste and odor of oysters problems.

In addition, there are no bovine soup that gives a simple taste to the oyster meat described above and a donggulle that gives a savory flavor. Therefore, when the light taste, the savor taste, the cool sea flavor and the seafood taste are combined into one, And it is impossible to expect a harmony of flavor that is clean and aftertaste is clean and has a rich flavor. Also, when the omelet is used to cook chanpon which is frequently enjoyed by both men and women and young and old, In addition to not being able to taste deep soup of champon which boiled with seasoning and sea cucumber water in soup, and the color of champon soup is also yellowish, it can not expect the color of the sunlight mixed with red which is unique to champon. There is a problem such that it can not induce urge to eat and appetite.

In order to solve the above-mentioned conventional problems, the present invention, which has been devised to solve the above-mentioned problems, is a method for producing bone marrow meat, which comprises boiling bovine bone removed from blood with water to prepare primary bone marrow bones, As a result of adding the shells, donggulle and pungryeo and then boiling them in the second step, the final secondary soup, the soup stock, is produced. The first taste of the soup is the light taste of sea bass, the cool sea flavor from the abalone shell and the taste of seafood It is nutritious and the soup itself is cool, and the aftertaste is neat and tasty. It is aimed to make it widely available for various dishes such as miso soup, miso soup, kimchi soup, soup soup, and hotpot.

In addition, in case of applying the final secondary soup of the present invention, Chunko soup stock, to the chanpon dish made by the usual manufacturing process in the case of the present invention, the soup soup with the seasoning and sea cucumber, And the color of champong juice is not only yellowish but also the color of champong soup is also yellowish but the color of the sunlight mixed with chongpong's unique red color tends to cause the urge to eat and urge the appetite There is another purpose to make it possible.

In order to solve the above-mentioned problem, the present invention provides a method for preparing a soup stock, comprising the steps of: mixing 10 kg of bovine bone, which has been obtained by removing the initial amount of blood containing residual blood and oil, with 20 L of water for 35-45 hours, The prepared seawater was put into 2 liters of the prepared primary broth and placed in a seawater selected from mussels, abalone shells, duckweed, papuri, and boiled for 3-5 hours to prepare final secondary broth.

In addition, the method of the present invention includes the steps of adding 10 kg of bovine bone removed from the bovine bone with 4-6 liters of water to the broth and boiling for 10-20 minutes to induce the initial broth; Discarding and removing the initial broth in order to remove the unevenness of the initial broth obtained in the step and to prevent the floating of the brood while being rough; 10 kg of bovine bone having the initial boiled water removed is boiled with 20 L of water for 35-45 hours to prepare primary broth which is light bovine bone marrow; 6 to 10% by weight of mussel, 5-9% by weight of abalone shell, 1-3% by weight of danguloulea and 2-5% by weight of papuri were added to 75-85% by weight of the primary broth, And boiling the soybean soup to produce final soup stock.

According to the present invention, as a result of the addition of the savory flavor of the first raw meat such as light beef bone marrow, which is derived from the dungbule, and the cool sea flavor and the seafood flavor coming from the abalone shell, nutritious and natural broth itself is cool, There are excellent effects such as miso soup, miso soup, kimchi soup, manguk soup, hotpot and various hot dishes.

In addition, when the final secondary soup of the present invention is applied to chanpon, which is made by a conventional manufacturing process, the final soup of the second soup, which is the soup of the soup, is mixed with various seasonings and sea cucumber, Not only does it taste even deeper, but also the color of Champong soup is also yellowish, but it also has the effect of inducing the impulse and appetite that the drinker wishes to eat according to the color of the sunlight mixed with red which is unique to Chanpong.

BRIEF DESCRIPTION OF THE DRAWINGS FIG.
Fig. 2 is a process diagram showing a process for producing champon of the present invention using fresh juice produced in Fig. 1. Fig.

The non-bordering water of the present invention and its manufacturing method will be described in detail with reference to the accompanying drawings.

Before describing the present invention, the present invention will be described in more detail with reference to the following examples.

The jujube soup of the present invention is characterized in that the raw bone marrow, which is boiled for 35-45 hours, bovine bone and water in which the initial soup containing the remaining blood and oil is removed and the mussel, abalone shell , Donggulrae, and papuri, and then boiled for 3-5 hours.

10 kg of bovine bone is immersed in tap water for about 9-12 hours, and 10 kg of bovine bone removed from the bovine bone is put into a broth tube with 4-6 liters of water, Boiling for the first time, we get the initial broth that contains the remaining blood and oil from the bones. In this case, the initial broth that boils the bones and contains the remaining blood from the bones, It is a precedent to abandon the initial broth in general households or large restaurants and to use the broth that has been boiled since then, because the taste of the broth usually feels uncomfortable, and the residues are stiff.

In addition, 10 kg of bovine bone is boiled with 20 liters of water for 35 to 45 hours, and then the first primary broth, bovine bone meal .

Then, the final secondary broth is prepared using the above-mentioned primary broth, bovine broth, in which 2 liters of the bovine broth (capacity for one serving) is added to one or more of mussels, abalone shells, And then boiled for 3-5 hours to prepare final jujube soup of the present invention.

6 to 10% by weight of mussel was added to 75 to 85% by weight (1 liter of capacity per serving) of primary bone marrow, oyster broth, mussel, abalone shell, -9 wt.%, Dullix 1-3 wt.%, And papuri 2-5 wt.%, Respectively. The mussel is representative of taurine, betaine and arginine. Anti-hepatic action, blood pressure lowering, antihyperglycaemia, vision recovery, detoxification, and cell replication are the main functions of suppressing detoxification and fat accumulation, promoting the increase of hepatocytes and lowering blood pressure. Stimulates insulin secretion, and alchol-damaging fatty liver disease, as well as anti-diabetic effect, as well as carnitine to protect the kidneys and protects the blood content is high It is anticipated that the inhibition of homocysteine, which causes heart disease, can prevent cardiovascular diseases such as atherosclerosis, and recent studies have shown that betaine affects the synthesis of low-density cholesterol and lowers blood cholesterol It has been reported.

In addition, taurine, the second representative component of the mussel, is an organic acid commonly found in animal tissues including humans, and is also contained in nerve fibers such as squid and octopus. In the case of mammals, taurine is synthesized from interest. It is used as a constituent, and the name of the taurine, derived from the Greek word for cow, was named after the fact that the taurine was first isolated from the cow's bile. These taurines are excellent for increasing vitamin absorption and preventing liver damage, and in addition to making bile, there are many different effects that make the musculoskeletal system, the cardiovascular system necessary to maintain its function, and the ability to pass through the blood-brain barrier, Inhibits the function of the central nervous system such as strengthening the function of the hippocampus, prevents the active oxygen in the body, regulates the osmotic pressure and maintains the homeostasis of calcium, and regulates the fatty tissue to inhibit obesity Is also known.

In addition, arginine, the third representative component of mussels, has an efficacy to release toxins in the body, and it has a very good effect in preventing dementia of students and elderly people who are studying to strengthen their brains. Especially not only for postmenopausal women It has been known that growth hormone, blood glucose index and human body delivery system and hypoglycemic foods are deeply related to cancer patients who are on battles and are cured while being consumed. Therefore, arginine plays an important role in human disease and longevity. In addition, arginine is not an essential amino acid to be synthesized in the human body, but it can be said to be a conditional essential amino acid that needs to be supplemented if it suffers from trauma and disease. In view of the efficacy of these ingredients, In addition to increasing blood flow and providing more nutrients, hormones, and oxygen to muscles, it also improves muscular recovery and improves growth hormone levels. In addition, supplemental foods can have a significant effect on muscle strength. have.

Next, among the seawater materials added to the primary broth, bovine bone marrow, the abalone shell (medicinal name: chrysanthemum) is abundant in calcium, magnesium and minerals. It has been reported that it has the effect of reviving the bright vision. Such fineness, that is, the covering shell contains more than 90% of calcium carbonate, organic matter and a small amount of magnesium, iron, silicate, lactate, phosphate and trace amount of iodine It is effective for headache, dizziness and visual loss of people with a lot of body heat. In addition, it is effective for ophthalmologic diseases such as cataracts, night blindness, eye irritation, glare, ophthalmologic diseases such as thorny eyes on the surface of the eye, kidney stones and urinary stone stones. And is widely known as a medicinal product mainly used for treating eyes.

Of the seaweeds added to the primary broth, bovine bone marrow, the dongbule is a perennial plant belonging to the Liliaceae family. It lives in grassy areas such as mountain hillsides and mountainside of the whole country. It is 30-60cm in size and is white in May- White flowers bloom and fruit is berries (fruit), which is a fruit containing seeds and fruit juice and juice. It is cultivated for ornamental use. Leaves and stem are collected in spring and used for food, and root stem is used for medicine.

In addition, it is called as jukjuk, mackerel jungbae, uglywang, uyuwu, hwangjeong as a generic name. It is also effective for diseases such as pulmonary tuberculosis, dry cough, dry mouth, and urinary bladder. The taste and the quality of the god 's sacred Materia Medica are not so old as the body is lighter, and the' Primum Gangmok 'has all the weaknesses. It is effective in improving the weakness, It also has the effect of improving the constipation by the action of "Yoonjang" which makes the bowels shine.

Another efficacy has been shown in animal studies to have mild radiculopathy, to increase pressure on the heart, to increase blood pressure, to promote blood circulation, to promote blood circulation, to rheumatic heart disease, hypotension, peripheral blood vessels Circulatory insufficiency causes the pulse to sag, weak, and weak. In addition, it has the efficacy to shine on the body, it is good for skin beauty, and it has the effect of eliminating stain, main body, and black spot of the elderly. And it has an action to improve diabetes by controlling insulin, and it is applied to dyspareia, that is, diabetes because it improves thirst, thirst, thirsty which often feels hunger, and frequent urination. Also, it is good when fever and lungs and stomach are dry and heat is formed, cough is severe, sputum is small, and heart is weak. In addition, fat cells, which are the main cause of obesity, have a high effect on eliminating obesity because they are made of blood sugar and fat that flows in the blood. Therefore, when the hands and feet are tilted, the hands and feet do not move freely due to bruises, back pain, It is good when the hands and feet are swollen, sore, and sore. It has functional characteristics such as muscular career and symptoms of trembling eyelids during sleep, neuralgia, and good for arthritis.

Lastly, among the seaweeds added to the primary broth, bovine bone marrow, the papuri is an antioxidant that effectively removes active oxygen, a component called 'emulsified ally' contained in the wav, And the ingredient 'Alicin' contained in the wave stimulates vitamin B1 to be absorbed into the body and promotes the decomposition of the saccharide, so that it exerts an excellent effect for recovering fatigue. It has the effect of promoting edible use while facilitating the flow of blood in the organs and helping secretion of gastric juice.

In addition, it is effective in preventing various diseases such as cold because it effectively sterilizes viruses, bacteria, etc. penetrated into the body by the ingredient called "nigerol" contained in the wave, and especially rich in vitamin C contained in the wave Along with the beauty effect of the skin, calcium and potassium have functional properties such as preventing bone health and hypertension because they effectively excrete sodium.

Therefore, in the case of mussels, abalone shells, duckweed, and papuri, which are the main components constituting the final secondary soup of the present invention, 75 to 85% by weight of the primary soup, 6-10% by weight of mussel, 5-9% by weight of abalone shell, 1-3% by weight of duckweed, and 2-5% by weight of paprika. Of these, the content of mussel is most preferably 8% If the mussel content is less than 6% by weight, there is a disadvantage in that the use of the chemical seasoning is caused because the mussel-specific flavor is small. On the contrary, When the content of the mussel is 10% by weight or more, there is a disadvantage in that the broth can be squeezed through the knitting machine having the unique mussel seafood.

In addition, the content of the abalone shell, which is one of the major components constituting the final secondary beef soup of the present invention, is most preferably 7% by weight, and the minimum and maximum value of the content of the abalone shell is 5-9% When the content of the abalone shell is 5 wt% or less, there is a disadvantage in that the flavor and taste peculiar to the abalone shell are lowered and the food is less in proportion thereto. On the contrary, when the abalone shell content is 9 wt% %, It has a disadvantage that it can squeeze the broth through it because it is cut in the shell of the abalone just like the mussel.

In the case of Danggulra which is another main constituent of the final secondary soup of the present invention, 2 wt% is the most preferable. However, as the minimum and maximum value of the content of Dangguul, 1-3 wt% If the content of donggulle is less than 1% by weight, there is a disadvantage that the original taste of donggulle disappears. On the contrary, when the content of donggulle is more than 3% by weight, There is a disadvantage that it does not feel the taste and aroma of other main ingredients.

Finally, in the case of papuri, the remaining one of the major constituents of the final secondary soup of the present invention, the content is most preferably 3% by weight, and the minimum and maximum values of the content are 2-5% When the content of the papuri is less than 2% by weight, it can not catch the bitterness of the primary bovine soup, that is, the bulky taste of the whole paprika. On the contrary, when the content of the papuri is 5 wt% %, There is a disadvantage that the original flavor and aroma of the other main ingredients are not felt because the wave is strong.

As shown in FIG. 1, the method for preparing the final secondary soup of the present invention comprises the steps of: (a) removing bovine bone from the bovine bone by immersing the bovine bone in tap water for 9-12 hours; 10 kg of bovine bone from which the blood is removed is put into the pail with 4-6 litters of water and boiled for 10-20 minutes to induce the initial palatability (S110); (S120) a step of discarding and removing the initial broth so as to eliminate the floating of the crude broth while feeling the roughness of the initial broth obtained in the step (S120); 10 kg of the bovine bone from which the initial broth was removed is boiled with 20 L of water for 35-45 hours to prepare the first broth which is light bovine bone marrow (S130); (S140) of adding the mussel, abalone shell, dongle, and papuri to the prepared primary soymilk, bovine bone marrow, and then boiling for 3-5 hours to prepare the final secondary soup.

Here, in the case of the mussel, abalone shell, donggulle, and papuri, which are the main components of the jujube soup produced through the above-described manufacturing method, as described in detail about the composition components of the soup stock, 6 to 10% by weight of mussel, 5 to 9% by weight of abalone shell, 1-3% by weight of duckweed, and 2-5% by weight of papuri are added, respectively. 8% by weight of mussel, 7% by weight of abalone shell, 2% by weight of dongleul and 3% by weight of papuri are contained in 80% by weight of broth, and the disadvantages occurring below the minimum value and above the maximum value of these components are as follows: Since the main constituents of the mussel are the same as those of the mussel, the mussel, the mussel and the mussel, the respective shortcomings of the mussel and the mussel are not identical to each other.

As described above, the final secondary soup of the present invention, which is the final secondary soup of the present invention, is the fresh soup, which is the fresh soup, and the flavor of the soup, the cool seafood coming from the abalone shell, It is widely known that it can be widely used for a variety of dishes such as stew, kimchi stew,

In addition, the present invention can also be applied to a chanpon dish made by a conventional manufacturing process. As shown in Fig. 2, the Chinese fan is heated for 20 seconds by the high-speed heat of the Chinese-style burner. (S200) of oiling oil for oil coating; (S210) containing 1.5% by weight of paraffin oil in the oil-coated Chinese-style pan; Frying a total of 24% by weight of vegetables consisting of 9% by weight of Chinese cabbage, 10% by weight of onion, 2% by weight of pumpkin, 2% by weight of carrot and 1% (S220); After the vegetables are roasted, 0.5% by weight of ginger and 5% by weight of red pepper powder are added and the mixture is fried in medium heat for 2 minutes (S230); Said vegetables, chopped ginger and red pepper are roasted, and then boiled with high-energy rice (30% by weight) prepared according to the present invention prepared in a Chinese-style pan (S240); 2% by weight of salt, 1.5% by weight of seasoning, 7% by weight of squid, 3% by weight of mussel, 2% by weight of abalone, 1.5% by weight of mushroom and 1.5% by weight of mushroom were added to the above- A step (S250) of further boiling the Champsoul broth; When the boiled rice bran contained in the sauce is poured into 20% by weight of the saffron, step (S260) is carried out to produce the saffron. In this case, when the final safflower soup of the present invention is applied to chanpon, In addition, not only the soup flavor of the champon that boiled with the sauce surface with various spices and seafood in the final soup of the soup of the soup of the second subculture, but also the color of the champon soup is also yellowish, while the color of the sunlight mixed with the red It is possible to induce the impulsive impulse and appetite to eat.

Hereinafter, a method of manufacturing a freshwater soup according to the present invention will be described in detail with reference to the accompanying drawings.

[Example 1]

 10kg of bovine bone, which had been removed from the bone marrow with residual blood and oil from the bones, was boiled for 40 hours with 20ℓ of water. To the 80g of the first broth was added 8g of mussel, 7g of mussel, 2g of mullet, And then boiled for 4 hours to prepare final juice of the present invention.

[Example 2]

In the same manner as in Example 1 except that 10 g of mussels and 5 g of abalone shells were used as components constituting the final secondary soup of the present invention, the soup stock was prepared.

[Example 3]

In the same manner as in Example 1 except that 6 g of mussel and 9 g of abalone shell were used as components constituting the final secondary soup of the present invention, the soup stock was prepared.

[Comparison 1]

The comparative broth 1 was prepared in the same manner as in Example 1, except for the abalone shell, which constitutes the final secondary broth of the present invention.

[Comparative Example 2]

The comparative broth 2 was prepared in the same manner as in Example 1, except for the components of the final secondary soup of the present invention.

[Experiment]

1. A total of 30 juvenile juveniles prepared in Examples 1 to 3 and Comparative Examples 1 and 2 were divided into 10 adult juveniles and 10 juveniles respectively, The taste, flavor and color of the champon prepared by a conventional method using 5% (good), 4 (slightly better), 3 (normal), 2 (slightly bad) and 1 (bad), and the results are averaged and shown in Table 1 below.

division

Example 1
Example 2
Example 3
Comparison 1
Comparison 2
Taste of broth

4.9
4.8
4.7
2.9
2.8
The smell of broth

4.9
4.7
4..8
2.5
2.5
The taste and flavor of champon

4.9
4.6
4.7
3.5
3.5
Color of Champon

4.8
4.5
4.4
3.0
2.5

2. Test results

As shown in Table 1, the fresh juice of the present invention prepared by the methods of Examples 1 to 3 was chewed by the bovine soup and duckweed, compared to the comparative juice 1 and 2 prepared by the methods of Comparative Examples 1 and 2, And the taste of seaweed was harmonized with the sea flavor and the taste of seafood, so that the broth itself was cool, and the aftertaste was clean and tasteless. Also, in the smell of broth, compared to Comparative Meat Samples 1 and 2, It can be seen that the sea flavor caused by the mullet and abalone shells were darker than the sea.

However, in comparative broth 1, in which the broth was produced in the same manner as in Examples 1 to 3 except for the abalone shell, the sea flavor and richness unique to abalone disappeared. In addition, in the manufacturing process of Examples 1 to 3, In comparative broth 2, broth was produced by the abalone shell, but the aftertaste of the broth was lost and the aftertaste of the broth was not able to be caught, and the flavor and aroma It can be confirmed that it goes crazy.

When comparing the Champon juice prepared in Examples 1 to 3 with the Champon juice prepared by the conventional method using the comparative juice 1 and 2 prepared in Comparative Examples 1 and 2, The soup taste of Champong boiled in soup with seaweed with various seasonings and seafood is added to the soup of the soup of the soup, , And the color of the champon soup is also yellowish, but the color of the sunlight mixed with the characteristic red of the champon is higher than that of the comparative soup 1 and 2 to induce the urge to eat and urge the appetite .

Although the preferred embodiments of the present invention have been described for illustrative purposes, those skilled in the art will appreciate that various modifications, additions and substitutions are possible, without departing from the scope and spirit of the invention as disclosed in the accompanying claims. .

S100. Bone Bleaching Steps
S110. The initial stage of the soup is concerned
S120. Initial stage of desalination
S130. The first step is the step
S140. The final stage of the second stage

Claims (5)

In broth,
10 kg of bovine bone, which had been removed from the initial broth containing the remaining blood and oil, was boiled with 20 L of water for 35-45 hours to prepare fresh broth, which was light bovine bone marrow. To the 2 L of the prepared broth was added mussels, abalone shells, , Papuri, and then boiled for 3-5 hours to produce final secondary broth,
The seawater ingredient is added to the above primary broth 75-85 wt%, respectively, 6-10 wt% of mussel, 5-9 wt% of abalone shell, 1-3 wt%
10kg of bovine bone was removed from the initial broth by immersing 10kg of bovine bone in tap water for 9-12 hours and the bovine bone was removed from the bovine bone with 4-6ℓ of water and the bovine bone was boiled for 10-20 minutes, Which is characterized by the presence of blood and oil in the soup stock. delete delete In the broth production method,
(Step S100) of removing bovine bones of the bones by immersing bones in tap water for about 9-12 hours;
10 kg of bovine bone removed from the bovine bone is put into a pail with 4-6 liters of water and boiled for 10 to 20 minutes to examine the initial broth containing the remaining blood and oil from the bovine bone (S110);
(S120) a step of discarding and removing the initial broth so as to eliminate the floating of the crude broth while feeling the roughness of the initial broth obtained in the step (S120);
10 kg of the bovine bone from which the initial broth was removed is boiled with 20 L of water for 35-45 hours to prepare the first broth which is light bovine bone marrow (S130);
6 to 10% by weight of mussel, 5-9% by weight of abalone shell, 1-3% by weight of danguloulea and 2-5% by weight of papuri were added to 75-85% by weight of the primary broth, (S140) of boiling the soybean soup to boil the soybean soup to boil the soybean soup. delete

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