KR20020024032A - Herb pig-bone soup and method for cooking the same - Google Patents
Herb pig-bone soup and method for cooking the same Download PDFInfo
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- 238000010411 cooking Methods 0.000 title 1
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 61
- 238000009835 boiling Methods 0.000 claims abstract description 23
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- 239000000843 powder Substances 0.000 claims abstract description 6
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- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 5
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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
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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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
- A23L13/40—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
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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
- 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
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- 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
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- 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
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Abstract
Description
본 발명은 한방 해장국 및 그 제조방법에 관한 것이다.The present invention relates to a herbal haejangguk and a manufacturing method thereof.
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 해장국을 제공하는 것을 목적으로 한다.The present invention was created by reflecting the above-described trends, and aims to provide a delicious herbal bone haejangguk that is good for digestion and absorption as well as taste.
도 1은 본 발명에 따른 한방 해장국 제조방법의 흐름을 도시한 도면.1 is a view showing the flow of a method for manufacturing herbal haejangguk according to the present invention.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 한방 뼈다귀 해장국은,In order to achieve the above object, the herbal bone haejangguk according to the present invention,
한방약제를 망에 넣어 한방약제망을 만드는 단계; 상기 한방약제망과 살점이 붙은 돼지뼈와 물을 들통에 넣은 후 2∼4시간동안 끓이는 1차 끊임단계; 1차 끊임단계 이후 돼지뼈를 건져내어 따로 보관하고, 또 다른 돼지뼈 30Kg 을 상기 들통에 다시 넣은 후 2∼4시간동안 끊이는 2차 끊임단계; 2차 끊임단계 이후 돼지뼈를 건져내어 따로 보관하고, 남아있는 한방약제를 4∼8 시간동안 고아서 약제국물을 내는 약제국물 형성단계; 상기 약제국물에 우거지와, 각종 양념(양파, 마늘, 다시다. 파, 고춧가루)과, 사골국물을 넣고 2∼8 시간동안 끓여 해장국국물을 만드는 해장국국물 형성단계; 1,2차 끓임단계에서 익혀진 돼지뼈와 해장국물을 다시 20 분 ∼ 1시간동안 끊이는 재끓임 단계;를 포함하는 것을 특징으로 한다. 이때, 상기 한방약제는, 황기, 당귀, 천궁, 창출, 계피, 작약, 산약, 백봉령, 구기자, 산베초, 녹각, 감초, 대추, 오가피, 산수유로 구성된 군들중에서 선택된 것이 바람직하다.Creating a herbal medicine network by putting herbal medicine into a net; The first step of boiling for 2 to 4 hours after putting the Chinese medicine net and fleshy pork bone and water into a bucket; After the first end of the step to take out the pig bones and store separately, and put another 30 kg of pork bones back into the pail after the second end of the end for 2 to 4 hours; After sterilization of the pork bones after the second end step, and separately stored, the drug broth forming step of producing the drug broth by orphaned for 4 to 8 hours the remaining herbal medicine; Haejang broth forming step of making the broth and the various seasonings (onions, garlic, green onions, red pepper, red pepper powder) and beef bone broth to boil for 2 to 8 hours to make haejang broth; It is characterized in that it comprises a; re-boiling step of boiled pork bones and haejang broth cooked in the first and second boiling steps for 20 minutes to 1 hour. At this time, the herbal medicine is preferably selected from the group consisting of Astragalus, Angelica, Cheongung, Creation, Cinnamon, Peony, Chinese medicine, Baekbongryeong, Gugija, Sanbecho, Nakgok, Licorice, Jujube, Ogapi, Cornus.
상기와 같은 목적을 달성하기 위하여, 본 발명에 따른 한방 뼈다귀 해장국은 상기한 제조방법에 의한 제조된다.In order to achieve the above object, the herbal bone haejangguk according to the present invention is produced by the above-described manufacturing method.
이하, 본 발명에 따른 한방 뼈다귀 해장국을 첨부된 도면을 참조하여 상세히 설명한다.Hereinafter, with reference to the accompanying drawings, the herbal bone haejangguk according to the present invention will be described in detail.
도 1은 본 발명에 따른 한방 해장국 제조방법의 흐름을 도시한 도면이다.1 is a view showing the flow of a method for manufacturing herbal haejangguk according to the present invention.
본 발명에 따른 한방 뼈다귀 해장국은, 돼지뼈와 우거지, 각종양념, 그리고 한방약제, 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 한방약제를 망에 넣어 한방약제망을 만드는 단계(S1)와, 한방약제와 돼지뼈와 물을 들통에 넣고 끓이는 1차 끊임단계(S2)와, 상기 1차 끊임단계 이후, 돼지뼈를 건져내어 따로 보관하고 다른 돼지뼈를 넣은 후 끓이는 2차 끊임단계(S3)와, 상기 2차 끓임단계(S3) 이후 돼지뼈를 건져내어 따로 보관하고 남아있는 한방약제를 고아서 약제국물을 내는 약제국물 형성단계(S4)와, 상기 약제국물에 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 network by putting a number of herbal medicine in the net (S1), the first end step (S2) to boil Chinese medicine and pork bones and water in a bucket, and the above 1 After the end of the tea, the pig bones are pulled out and stored separately and the other pork bones boiled after the second end stage (S3), and after the second boiled stage (S3) to save the pig bones and stored separately and the remaining herbal medicine Oral pharmaceutical broth forming step (S4) to produce a broth, and simmered broth with various seasonings and beef bone broth in the pharmaceutical broth to make a haejang broth forming step (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.
한??약제망을 만드는 단계(S1)는, 15 가지의 한방약제, 즉 황기, 당귀, 천궁, 창출, 계피, 작약, 산약, 백봉령, 구기자, 산베초, 녹각, 감초, 대추, 오가피, 산수유와 같은 한방약제를 고른 비율로 망에 넣어 한방약제망을 만드는 단계이다.The step (S1) of making a Chinese medicine network includes 15 kinds of herbal medicines, namely, Astragalus, Angelica, Cheongung, Creation, Cinnamon, Peony, Potion, Baekbongryeong, Wolfberry, Sanbecho, Green angle, Licorice, Jujube, Ogapi This step is to create a herbal medicine network, such as to put the herbal medicine in the net at an even rate.
1차 끓임단계(S2)는 상술한 한방약제망을 40 리터들이 들통의 대략 중앙에 넣은 후 살점이 붙어있는 돼지뼈, 본 실시예에서는 30Kg 정도의 돼지뼈를 한방약제망 주위에 차곡차곡 쌓고 물을 돼지뼈가 찰 때까지 넣은 후 강한 불 및 약한불에서 2∼4 시간동안 끓이는 단계이다. 1차 끓임단계에서는 돼지뼈가 익혀지고, 한방약제의 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-described 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 effects of herbal medicines are cut into flesh and bones. 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, 한방약제망을 들통의 대략 중앙에 넣은 후 살점이 붙어있는 30Kg 정도의 돼지뼈를 한방약제망 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. In other words, put the herbal medicine net in the center of the bucket, and the pork bones of about 30Kg with flesh points are piled around the herbal medicine net, and boiled for 2 to 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 끊임단계를 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, it is possible to adjust the amount of pork bone to be cooked by repeating the first boiling step or the second end step. 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.
약제국물 형성단계(S4)는, 익혀진 돼지뼈를 건져내어 따로 보관한 후, 들통에 남아있는 한방약제를 4∼8 시간동안 고아서 약제국물을 내는 것이다. 이 단계에서는, 한방약제에 포함된 약효 성분이 베어 나오게 하는 것이다. 이 단계에서도 줄어드는 물을 보충해 주어야 한다.Drug broth forming step (S4), after harvesting the pork bones are stored separately, the herbal medicine remaining in the pail for 4 to 8 hours to pharmacy broth. At this stage, the active ingredient contained in the herbal medicine is cut out. At this stage it is also necessary to replenish the dripping water.
해장국국물 형성단계(S5)는, 상기와 같은 약제국물에 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, D. leek, red pepper powder, salt, etc.) and the bone bone broth boiled for 2 to 8 hours to make a 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 끊이는 것이다.The reboiling step (S6) is a step in which the broiled pork soup is cooked on the cooked pork bone, and the cooked pork bone and the cooked pork soup are cut 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 약제의 효능을 설명하면 다음과같다.When explaining the efficacy of the medicine to enter the herbal bone haejangguk as described above are as follows.
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 약제이다.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 and are mainly prescribed drugs.
당귀는 진통, 배농(排膿), 지혈, 강장작용에 효능이 있으며, 복통, 종기, 타박상 및 부인병 등에 처방되는 약제이다.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 약제이다. 한다.Cheongung is a medicine that is used for headache, anemia and gynecological diseases because its root stem is effective in calming, pain and tonic. do.
창출은 소화기능을 향상시키는 효능이 있는 약제이다.Creation is a drug 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 약제이다.Cinnamon has the effect of sweating and relieving cold sweat, and is particularly 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 약제이다.Powder is a medicine that is used as tonic, gangjeong, anti-branch.
백봉령은 오약제로서 사용되는 약제이다.Baekbong-ryeong is a drug used as a medicine.
구기자는 오장이나 간에 효능이 있는 약제이다.Goji is an effective medicine for the five intestines or liver.
산베초는 위에 좋은 약제이다.Sanbecho is a good pharmaceutical 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 약제이다.Licorice is a detoxifying agent.
대추는 이뇨·강장(强壯)·완화제(緩和劑)로 쓰이는 약제이다.Jujube is a drug used as a 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 약제이다.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 in the gait.
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 한방약제 성분은 돼지뼈에 베어들게 되어 돼지 특유의 냄새를 제거할 뿐 아니라 살점이 소고기 맛을 내게 하고, 또한 약제의 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 efficacy of the drugs is cut into pork bones and broth to promote energy recovery and fatigue recovery and digestion. 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.
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| KR20040021175A (en) * | 2002-09-03 | 2004-03-10 | 전종현 | Wild ginseng broth and cooking method therefor |
| KR100872552B1 (en) * | 2008-05-13 | 2008-12-08 | 장성금 | Manufacturing method of soup using medical herbs and soup thereof |
| KR101064366B1 (en) * | 2011-04-05 | 2011-09-14 | 안성시농업기술센터 | Method for manufacturing yaksun thick broth |
| KR101159228B1 (en) * | 2009-07-15 | 2012-06-25 | 조성백 | Manufacturing Process of Hog Stock |
| KR101295635B1 (en) * | 2011-05-13 | 2013-08-12 | 김기선 | Composition for removing meat smell and softening flesh using medicinal herbs material and manufactured meat products for using the same |
| KR101438383B1 (en) * | 2013-03-28 | 2014-09-05 | 주식회사 보하라 | Potato and pork rib broth for production medicinal herbs a composite sauce |
| KR101591082B1 (en) * | 2015-09-25 | 2016-02-03 | 주식회사 여명에프앤디 | Hangover soup and its cooking methods |
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| KR101218073B1 (en) * | 2010-10-07 | 2013-01-03 | 주식회사 보하라 | A broth to chase a hangover making method get rid |
| KR20240138857A (en) | 2023-03-13 | 2024-09-20 | 주식회사 써니네 | Method for producing wine aging pork rib hangover soup |
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| KR19990018494A (en) * | 1997-08-27 | 1999-03-15 | 윤당 | Brown seaweed soup and its processing method |
| KR100394538B1 (en) * | 1998-10-17 | 2006-09-20 | 윤종준 | Sanchae Sundae and Sundae Soup |
| KR20000038773A (en) * | 1998-12-09 | 2000-07-05 | 전만식 | Preparation method of food added chinese medicine substances |
| KR20000053833A (en) * | 2000-04-24 | 2000-09-05 | 전원상 | How to cook herbal pabotan |
| KR20010088465A (en) * | 2001-07-15 | 2001-09-28 | 이정희 | Herbal beef, ginseng, red ginseng, red deer ginseng, deer antler, beef tongue, lamb oxtail, tail oxtail, rib oxtail soup, oxtail soup, assorted oxtail soup, internal oxtail soup, langgomtang, ribs assortment Assorted tailed fish soup, right assorted fish soup, broth, manufacturing method |
| KR20020023730A (en) * | 2001-12-12 | 2002-03-29 | 김기옥 | 12 omitted |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20040021175A (en) * | 2002-09-03 | 2004-03-10 | 전종현 | Wild ginseng broth and cooking method therefor |
| KR100872552B1 (en) * | 2008-05-13 | 2008-12-08 | 장성금 | Manufacturing method of soup using medical herbs and soup thereof |
| KR101159228B1 (en) * | 2009-07-15 | 2012-06-25 | 조성백 | Manufacturing Process of Hog Stock |
| KR101064366B1 (en) * | 2011-04-05 | 2011-09-14 | 안성시농업기술센터 | Method for manufacturing yaksun thick broth |
| KR101295635B1 (en) * | 2011-05-13 | 2013-08-12 | 김기선 | Composition for removing meat smell and softening flesh using medicinal herbs material and manufactured meat products for using the same |
| KR101438383B1 (en) * | 2013-03-28 | 2014-09-05 | 주식회사 보하라 | Potato and pork rib broth for production medicinal herbs a composite sauce |
| KR101591082B1 (en) * | 2015-09-25 | 2016-02-03 | 주식회사 여명에프앤디 | Hangover soup and its cooking methods |
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