KR20080102447A - A method to make beef-rib soup with the lacquer tree extraction which extracted a lacquer tree ingredient with deep-ocean water - Google Patents

Abstract

A method for cooking the beef-rib soup by using the lacquer extract and the deep sea water is provided to improve taste and scent of beef-rib soup by adding lacquer extract without toxicity. A method for cooking the beef-rib soup by using the lacquer extract and the deep sea water comprises the following steps of: a step which heat-treats the bark of the lacquer tree or the lacquer tree, which becomes over 7 year alive, at 150~200deg.C for 2~6 hours by deep sea water less than the depth of water 200m and heats the bark of the lacquer tree or the lacquer tree on 95~100deg.C for 15~30 hours with water and extracts the lacquer extract without toxicity; and a step making the beef-rib soup with the lacquer extract without toxicity.

Description

A method to make beef-rib soup with the lacquer tree extraction which extracted a lacquer tree ingredient with deep-ocean water}

The present invention relates to a method of making galbi-tang, and the heat treatment of the bark or lacquer bark, which is 7 years old or older, in a heating furnace at 150-200 ° C. for 2 to 6 hours, with a deep sea water of 200 m or less, and a cauldron Put it in. The present invention relates to a method of making galbi-tang in a step of extracting non-toxic lacquer extract by heating to 95-100 ° C. for 15-30 hours and making galbi-tang with the non-toxic lacquer extract.

The ribs are made of beef ribs, and the conventional ribs are cut into pieces of beef ribs 5-6 cm long, and the whole radish is put into the pan. At first, the orphan meat is cooked thoroughly for 4 to 5 hours. When it is dried, radish is cut flat and cut into 3cm × 3cm. The ribs are marinated and seasoned with chopped green onions, garlic, pepper powder, sesame oil, sesame salt, and soy sauce.

Deep sea water is generally called deep sea water of less than 200m deep, and unlike surface water, sunlight does not reach, so plankton and life cannot proliferate. There is no contaminant present in surface seawater because it is not mixed with surface seawater due to the difference in density, and it has low temperature stability compared to surface seawater, cleanliness with very few pollutants, harmful bacteria and organics, Mineral balance, which is rich in inorganic nutrients, which are very important for plant growth, and the balance of various minerals, and the cluster of water molecules for a long time under high pressure and low temperature Characteristics of ripening matured with small group water (Microclustered water) due to small grouping and low surface tension There is a specific content as shown in Table 1.

Table 1 Characteristics of deep sea water

 Low temperature stability Surface waters fluctuate significantly with seasons, whereas deep sea waters are stable at low temperatures with little fluctuations in water temperature.  Cleanliness Deep ocean water is deep and difficult to be polluted by terrestrial river water and air, and there are very few chemicals, bacteria, organisms and suspensions.  Eutrophication Deep sea water is deep in the sunlight and does not have photosynthesis. Compared with surface sea water, it contains many inorganic nutrients such as nitrogen, phosphorus, and silicic acid, which are necessary for the growth of living organisms.  Mineral properties Deep sea water contains a variety of essential minerals and is characterized by low impurities.  Aging Deep sea water matures over a long period of time under high pressure, and the clusters of water molecules are small grouped, so that the surface tension is low, and the permeability is high, and the thermal conductivity is high.

The deep sea water contains no calcium or magnesium (Ca) or magnesium (nearly required for the growth of fermented microorganisms), as shown in Table 2, "Analysis Values of Deep Sea Water and Superficial Seawater," which contains no contaminants or harmful bacteria. It contains more than 70 different minerals such as Mg), iron (Fe), zinc (Zn), sodium (Na), and nutrients, viable bacteria, and water temperature have significant differences.

Table 2 Depth analysis of deep sea and surface seawater

 division Ulleungdo Hyunpo Murodo, Koji Prefecture, Japan 650m deep sea water Surface waters 374m deep sea water Surface waters  General Item Water temperature (℃)       0.5    23     11.5     20.3 pH      7.98      8.15 DO dissolved oxygen (mg / l)       6     8      7.80      8.91 TOC Organic Carbon (mg / L)  -      -      0.962      1.780 COD _Mn (mg / L)       0.2     0.6      -  - Soluble evaporation residue (mg / l) 47,750 37,590 M-alkalido (mg / l)    114.7   110.5  Main element Cℓ chloride ion (wt%)  3.41 with NaCl 3.45 with NaCl  2.237 2.192 Na sodium (wt%)  1.080 1.030 Mg magnesium (mg / l)   1,320 1,280  1,300 1,310 Ca calcium (mg / L)     393   403    456   441 K potassium (mg / L)     380    414   399 Br Cancel (mg / L)     68.8    68.1 Sr Strontium (mg / L)      7.77     7.61 B boron (mg / l)      4.44     4.48 Ba barium (mg / l)      0.044     0.025 F Fluorine (mg / L)      0.53     0.56 ^{_{SO 4 2 - (㎎ / ℓ}} )  2,833 2,627  Nutrient salts NH ₄ ⁺ ammonia nitrogen (mg / l)        0.05    0.03 NO ₃ ^- Nitrogen Nitrate (mg / l) 0.28 0.04  1.158 0.081 PO ₄ ^{3 -} phosphate (mg / l) 0.06  0.012  0.177 0.028 Si silicon (mg / l) 2.80 0.44 1.890 0.32  Trace element Pb lead (μg / ℓ) 0.11  0.102  0.087 Cd cadmium (µg / l) 0.05  0.028  0.008 Cu copper (µg / l) 0.26  0.153  0.272 Fe iron (㎍ / ℓ)  0.217  0.355 Mn manganese (㎍ / ℓ)  0.265  0.313 Ni nickel (µg / l) 0.36  0.387  0.496 Zn zinc (µg / l) 0.45  0.624  0.452 As arsenic (㎍ / ℓ) 0.04  1.051  0.440 Mo molybdenum (µg / l)  5.095  5.565 Cr chromium (µg / l)  0.021 Number of bacteria Number of live bacteria (dog / ml) 0    520 0  540 E. coli count (pcs / ml) voice voice voice voice

The history of deep sea water use has been short, and it has been a long time since the field of fisheries, food, medicine, health industry, beverages, and cosmetics. Even in the field of non-fishery fisheries, etc.), various studies have been conducted.

Non-reducing sugars (Sucrose), Trehalose, and Raffinose to enhance the taste by masking the taste of metals due to minerals contained in deep sea water , One or two or more of non-reducing sugar alcohols maltitol, xylitol, Xylitol, sorbitol, erythritol, erythitol, lactitol, and mannitol It is necessary to add the additive which mixed these.

The Rhus Verniciflua Stokes is a deciduous broad-leaved arborescent tree belonging to the Anacardiaceae family, which is known as Tibet and Himalayas, the central Asian highlands. The lacquer, which is a sap collected from the bark of lacquer trees, is 60 cm in diameter and is a plant physiological secretion. The lacquer that has just been collected is an off-white oily substance. The solution is sweet and astringent, and turns brown when in contact with air. Urushiol, the main component of the lacquer, is solidified by enzymatic reaction when it comes into contact with oxygen in the air, and has been widely used as a lacquer since it forms an excellent coating film which is a polymer of three-dimensional structure uniquely with other paints. .

There are about 70 genus and 600 species of lacquer plants in the world, and 6 kinds of lacquer trees, dog lacquer trees, vine lacquer trees, red wood, bark lacquer trees, and mountain bark lacquer trees are grown in Korea.

Korea. China. Urushiol is the main ingredient in lacquer sap native to Japan, but in the hot weather lacquer of Taiwan and Vietnam, catechol has 17 carbon atoms. The main ingredient is Laccol, which is a side chain, and Tsisiol, which has 17 carbon atoms in its lacquer sap in Thailand and Myanmar, unlike Urushiol and Lacol. Is reported. Thus, the structure of the main components of the lacquer native habitat is slightly different and the toxicity is also different. In other words, catechols in Thailand and Myanmar are caused by catechols commonly found in various trees such as Poison ivy, Poison Oak and Poison Sumac. The lesions appear well in a straight line, with blisters on the contact area, itchy and widening, and the lesions appear to bleed over time, but in reality the rash must be delivered directly to the skin center after some time. It appears that the area that was in direct contact with the lacquer is more severe than the area where the contact was less.

The components of lacquer from Korea are 60 ~ 80wt% of urushiol, 10 ~ 30wt% of moisture, 7 ~ 8wt% of rubber and trace nitrogen compounds, lacquer such as lacquer chicken, lacquer duck, lacquer meat, lacquer bulgogi It is found to contain substances such as trehalose (Nonreducing sugar), which improves the taste and aroma.

Lacquer is a mysterious herb that has both toxicity and weakness. In ancient times, lacquer has been used for food and medicinal purposes. (胃腸 疾患), women's physiological impurity (生理 처방), such as folk remedies that have been used for the prescription has been introduced, and in Dongbobogam (醫 寶 鑑), gastrointestinal diseases, constipation, blood It has been introduced as a medicinal herb, and has been used as a civilian therapy since ancient times.

In Korea, the bark and eggplant of lacquer trees is used as a summer boshinyong (保身 用) as lacquer chicken, lacquer duck, etc. Recent studies have shown that lactate, the main component of lacquer fluid and allergy-inducing lactate, has strong anticancer, antioxidant and antimicrobial activity. Flavonoids extracted from bark and wood show anti-angiogenic effects, inhibiting proliferation and metastasis of cancer cells and inducing differentiation of cancer cells into normal cells In addition, it has been found that there are antioxidant, hangover relief and gastritis suppressing effect.

The powdered solid of the lacquer is made from powder, and it is called dry chil. In oriental medicine and private medicine, blood promotion, hyperacidity, women's menstrual cramps, and blood removal , Tonsillitis (선), insect repellent (驅蟲 劑) is used.

The main component of lacquer is Urushiol, a polyphenol derivative, which is colorless and transparent at first, but it turns black when it comes into contact with air and turns black. As a substance, the chemical formula is C ₂₁ H ₃₄ O ₂ , a viscous colorless liquid, and a boiling point of 210 to 222 ° C. (0.4 to 0.6 mm Hg). It turns black in the air and becomes solid and solidifies. The structural formula of Urushiol, which is a mixture of dihydric phenols, not one type of compound, and is a main component is as follows.

Side chain R in the structural formula of the urushiol is (CH ₂ ) ₁₄ CH _{3 ,} (CH ₂ ) ₇ CH = CH (CH ₂ ) ₆ CH _2, (CH ₂ ) ₇ CH = CHCH ₂ CH = CH ( _{CH 2) 2 CH 3, (} CH 2) 7 CH = CHCH 2 CH = CHCH is known as a mixture of four kinds of represented by ₂ CH = CH _2.

Urushiol, a lipid component of raw lacquer, extracted from lacquer trees, is first subjected to enzymatic oxidation by laccase, a dehydrogenase in lacquer sap. Proceed. Next, the unsaturated side chain in urushiol is converted into a quinone compound by oxygen (O ₂ ) in humid air, producing peroxides, and automatic oxidation is carried out. Rise to form a complex network structure. Urushiol exhibits antioxidant properties with two hydroxyl groups (OH) as in the above structural formula. Sucrose decreases its hydroxyl value when it is enzymatically polymerized, thus reducing its antioxidant activity. Therefore, the automatic oxidation occurs in two stages as the lacquer is polymerized, which can be confirmed by measuring the antioxidant properties and hydroxyl value (水 酸 基價).

Urushiol (Phenolic Compounds) + Air (O ₂ ) ――Laccase (Oxidase) → Quinone compounds + H ₂ O ₂ . … … … … … … … … … … … … … … … … … … … … … … … … … ①

Quinone compounds + Protein, Amino acid, and other organic acids → macromolecular compounds of network structure + H ₂ O… … … … … … … … … ②

When lacquer breaks down the skin, urushiol and laccase, which are the components of lacquer, bury the skin, causes allergic dermatitis caused by the reaction of skin protein with uricol being oxidized by the oxidation catalyst of laccase in air. Weak people will develop lacquer phenomenon.

Considering the method of reducing or detoxifying the toxicity of the lacquer as described above is as follows.

1) The lacquer extract is detoxified by complete oxidation in air.

Lacquer furniture does not cause lacquer phenomena in the lacquered furniture where the lacquer extract is lacquered into furniture and completely oxidized in the air.

When lacquer is lacquered with furniture or crafts, the reaction of reaction formulas ① and ② is completed and the lacquer is detoxified due to the absence of the reaction of toxic substances urushiol and laccase.

2) When heated at high temperatures, toxicity is reduced or non-toxic.

Heat treatment of lacquer or bark in a heating furnace at a temperature of 150-200 ° C. for 2-6 hours decomposes and detoxifies the oxidase laccase.

In oriental medicine, bark of lacquer trees is used as a medicinal herb after high temperature treatment.

3) Toxicity is reduced when heated to high temperature in aqueous solution for a long time.

Toxins are reduced by placing the sumac or bark with water in a cauldron and heating at 95-100 ℃ for 15-30 hours.

Lacase, an oxidase (Oxidase) contained in lacquer extract, decreases its activity and rapidly decreases toxicity when heated at 45 ° C. or longer.

In case of making lacquer for lacquer (Urushi lacquer), if it is heated at 45 ℃ or more for a long time, the quality is deteriorated. However, in order to obtain a lacquer extract with reduced toxicity, it is preferable to heat at a high temperature of 45 ° C. or more for a long time.

And as in the cooking of lacquer chicken or lacquer duck protein (단백질 白 質) put together and heated to a high temperature when urushiol components react with the protein will further reduce the toxicity.

In addition, when heated together with the tannin (Tannin), chestnut, persimmon leaves, elm, lanterns (燈籠 果: Summer Crow) and the urushiol component is found to further reduce the toxicity by reacting with tannin.

4) When heated to high temperature in an aqueous solution with high oxygen concentration, almost no poisonous lacquer extract can be obtained.

Put the sumac or bark into the cauldron with water and heat it to 95 ~ 100 ℃ while injecting oxygen (O ₂ ) or air to aeration, or put the sumac or bark with water into the high pressure cauldron with oxygen. When heating at 95-100 ° C. while maintaining partial pressure at 1 to 2 kg / cm 2 a, the reaction of ① and ② occurs, thereby obtaining a non-toxic lacquer extract.

5) Fermentation Process

Fermented microorganisms can be detoxified by fermentation microorganisms when fermented foods are added together when making fermented foods such as miso or red pepper paste.

Fermentation microorganisms such as succulents, bark, and lacquer sprouts using fermentation microorganisms such as Bacillus, Bacillus natto, and Bacillus natto are used to ferment microorganisms. Excretion of metabolites (代謝 産物) (排泄) can be extracted non-toxic lacquer components.

However, the extraction of the lacquer component by the fermentation method has a problem that a lot of facility costs and expenses go into the extraction time is long.

6) Heat-extracted lacquer extract is non-toxic if electrolytic reduction treatment (電解 還 元 處理).

Oxidation-reduction potential (ORP) was obtained by placing the lacquered wood or bark with water in a cauldron and heating it at 95-100 ° C for 15-30 hours to supply the extracted lacquer extract to the cathode chamber of the electrolysis device. If the electrolytic reduction treatment is -100㎷ or less, the toxicity of lacquer can be detoxified.

The present invention has an object of the present invention to provide a method of making galbi-tang with improved taste and flavor by adding a non-toxic lacquer extract in the method of making ribs.

The present invention for achieving the above object is characterized by consisting of extracting a non-toxic lacquer extract from the bark of the lacquer or lacquer with deep sea water of 200 m or less depth and making a galbi-tang with non-toxic lacquer extract .

The deep sea water used in the present invention uses a deep sea water of 200 m or less in depth, and the deep sea water intake method is provided by pumping down a pipe 200 m or less from the ship's bottom, or installing a pipe to a sea level of 200 m or less. The water is collected by (Pump) or the pipe is installed up to 200m below the sea level, and the intake well is installed below the sea level.

Deep sea water collected in the sump is filtered through sand filter or micro filter alone or a combination of both to remove suspended solids (SS).

At this time, the filtration pressure is determined in consideration of the pressure loss of the filter and the pressure loss of the pipe according to the operating conditions.The filtration speed of sand filtration is 6-10 m / hour, and the effective diameter of the filter sand is 0.3-0.45 mm, the uniformity factor shall be 2.0 or less, and the thickness of the filtrate layer shall be 0.5-1.0 m.

At this time, when the turbidity of the deep sea water taken is 2 mg / l or less, the filtration step is omitted, and the deep sea water taken out is used as it is.

Extraction of the lacquer component is made by cutting the lacquer tree (Rhus verniciflua), which is more than 7 years old, into 5-10cm in size, or by using the bark of lacquer tree.

Hereinafter, "part" representing the mixing ratio in the present invention means parts by weight, and in detail, a method of making galbi-tang containing a large amount of minerals without toxicity is described below.

1. Extraction of non-toxic lacquer extract

100 parts of deep sea water, 7 years old lacquer, cut into pieces of 5-20cm or bark of lacquer tree heated to 150-200 ℃ in a heating furnace for 2-6 hours to poison poison. -30 parts, 1-2 parts of licorice, a Chinese herb, 1 to 2 parts of Angelica, 1 to 2 parts of elm bark in a cauldron and heated at 95-100 ° C for 15 to 30 hours And then remove the solids by filtration or screen netting, and then sucrose, which is a non-reducing sugar, to mask the metallic taste due to minerals contained in deep sea water. Sucrose, Trehalose, Raffinose, Nonreducing Sugar Alcohol Malitol, Xylitol, Sobitol, Erythitol, Lactitol or Mannitol It is added to the lacquer-free extract toxicity 2 to 4 parts of an additive (添加劑) a mixture of two or more to make a lacquer extract is not toxic.

And when the extract of the non-toxic lacquer extract in the step of producing the non-toxic lacquer extract containing the Chinese herbal ingredients, the roots (오 根), Ogapi (五加皮), Ae-yeop (艾葉), Cheongung Toxic lacquer extract containing no herbal ingredients is added by adding 2 to 4 parts of one or two or more kinds of 川芎, chestnut, goji berry, peony, roundworm and cinnamon. Make.

Lacca, a kind of phenol oxidase, which combines weak p-diphenol (Dipheno) with oxygen (O ₂ ) to make p-quinone by heating the bark of lacquer or lacquer to 150 ~ 200 ℃ Laccase components are thermally decomposed to reduce toxicity.

 Poisoning the first thermally decomposed lacquer or bark of the lacquer for a long time at 95 to 100 ℃ for 15 to 30 hours will cause the remaining oxidase to be extinguished, thus preventing the polycondensation reaction. Lacquer ingredient without this is extracted.

Example 1

20 kg of deep sea water, 8 years old lacquer tree, taken at a depth of 650 m, cut into 10 cm pieces, 3 kg of heat treated in the electric furnace at 160-180 ° C for 2 hours. 300g, 100g of Ogapi, 200g of Elm Root Bark and 400g of Sucrose in a cauldron, heated at 98-100 ℃ for 24 hours to extract nontoxic poisonous lacquer, and then filtered to remove solids and 700g of Sucrose. Toxic lacquer extract was made to 15.9 kg. (4.8 kg of deep sea water was adsorbed and evaporated to sumac, licorice, angii, etc.)

2. Steps to Make Ribs

As shown in Table 2, the deep sea water contains 3.3 to 3.4 wt% of salt, and the water is evaporated in the step of extracting the lacquer extract using such deep sea water to remove salt from the non-toxic lacquer extract. The concentration becomes 4.3 to 4.6 wt%.

As described above, the salt concentration in the non-toxic lacquer extract is 4.3 to 4.6 wt%, so the salt concentration is high, so that tap water or mineral water can be added to the salt water to make the salt concentration in the range of 0.8 to 1.0 wt%. Adjust to use.

The liver of the water to make Galbi-tang is not soy sauce or salt, but the liver is adjusted with a non-toxic lacquer extract containing salt.

In other words, the salt concentration in the non-toxic lacquer extract is 4.3-4.6 wt%, so the salt concentration is high. Therefore, in order to use it as water for making galbi-tang, 100 parts of non-toxic lacquer extract is 320-480 parts of salt-free tap water or mineral water. Use the mixed water to make the ribs soup.

10 parts of beef ribs and 5 parts of ribs are soaked in cold water. When the blood falls to some extent, put a sheath and cut it into pots with 5 ~ 6 cm long pieces, add 40 to 45 parts of tap water or mineral water, and boil for 30 to 40 minutes. Discard because there are many meals, ribs and scallops are washed thoroughly in cold water and 5 parts of radishes are cleaned and cut into large pieces in a pot, and tap water or mineral water is added to the non-toxic lacquer extract with a salt concentration of 0.8-1.0 wt%. Add 40 to 45 parts of water, then boil it on a strong fire. After 4 or 5 hours of orphaned meat is cooked over medium heat, take out the radish and let it cool down. Lay it with a cloth and cut it into 3cm × 3cm, 1cm thick, and then cool it in a pot.0.5-1 part onion, 0.5-1.5 parts garlic, 1-3 parts soaked vermicelli, jujube 0.1-0.3 part, ginkgo 0.1 0.3 parts Add 0.3-0.5 parts of ginseng, 0.01-0.05 parts of kelp powder soup, and 0.01-0.05 parts of whole peppercorns to boil again, and add 0.1-0.2 parts of sliced leeks just before falling off the fire to make galbi-tang.

If it is difficult to purchase deep sea water in the step of extracting the non-toxic lacquer extract, use tap water or mineral water instead of deep sea water, and in the step of making galbi-tang, dilute with tap water or mineral water to make salt concentration 0.8. Instead of mixing to 1.0wt%, soy sauce is injected to make galbi-tang with water mixed with salt concentration of 0.8-1.0wt%.

If only the characteristics of the deep sea water are used and the lacquer extraction process is omitted, the step of extracting the non-toxic lacquer extract may be omitted, and instead of the non-toxic lacquer extract in the galbitang making step. Galbi-tang is made by mixing deep sea water with tap water or mineral water at a salt concentration of 0.8-1.0 wt%.

Example 2

Soak 2kg of beef ribs and 1kg of rib in cold water. When the blood falls, add a sheath, and cut into 5cm long pieces into a pot, add 8kg of tap water or mineral water, boil for 40 minutes, and discard the broth. Washed in cold water and 1kg of radishes clean and cut into pieces into 15cm × 10cm × 9cm in a pot together, 1.8kg non-toxic lacquer extract produced in Example 1 above 7.2kg tap water 9kg of mixed water is first boiled over a high heat, and then cooked for 4 to 5 hours in a medium heat. When the orphan meat is softly cooked, the radishes are cooled and cooled, and the broth is cooled and sifted over the oil. Put the radish into 3cm × 3cm, 1cm thick, put it in a pot, add 150g onion, 150g garlic, 300g soaked vermicelli, 25g jujube, 20g ginseng, 82g ginseng powder soup, 10g kelp powder soup and 5g pepper. Once again 30 minutes Boil the liver and add 40 g of sliced leeks just before falling off the fire to make a rib.

As a result of supplying 10 people with experience of lacquer and 10 people without experience of lacquer to tasting the ribs made in the conventional manner and the ribs made in Example 2 in a restaurant making M-galbi tang, The ribs made in 2 were evaluated to have better taste and flavor than the ribs made in the conventional manner, and no lacquer rise occurred.

As described above, the present invention is widely distributed in galbi-tang cuisine because it has the effect of improving taste and flavor when making a galbi-tang made from lacquer extract extracted from lacquer or lacquer nontoxic with deep sea water. It is expected to be.

Claims (4)

Galbi-tang is made from lacquer extract extracted from lacquer with deep seawater consisting of extracting the following nontoxic poisonous lacquer from the deep sea water below 200m and the lacquer of the lacquer or lacquer tree over 7 years old Way. 1. Extraction of non-toxic lacquer extract 100 parts of deep sea water, 10 ~ 30 parts of lacquer that has been cut into 5 ~ 20cm size or bark of lacquer tree by heat treatment at 150 ~ 200 ℃ for 2 ~ 6 hours in a heating furnace. 1 to 2 parts of Chinese herb licorice, 1 to 2 parts of Angelica (1) and 1 to 2 parts of elm bark are placed in a cauldron and heated at 95-100 ° C for 15-30 hours to extract non-toxic lacquer. The solids are removed by screening or screening, and then the non-reducing sugars, sucrose, trehalose, raffinose and non-reducing sugar alcohols (Nonreducing) Additives mixed with one or more of maltitol, xylitol, sorbitol, sorbitol, erythritol, lactitol, and mannitol, which are sugar alcohols Add 2-4 parts of non-toxic lacquer extract. 2. Steps to Make Ribs Soak ribs and scallops in cold water, and when the blood drains to some extent, put a sheath into a pot and cut it into 5 ~ 6cm long pieces into a pot, boil it in tap water or mineral water, boil it for 30-40 minutes, and discard the broth. Put the washed water in cold water and the freshly trimmed radish in a pot together, and boil it on a strong fire at first by adding tap water or mineral water adjusted to salt concentration of 0.8 ~ 1.0wt% in the non-toxic lacquer extract. When the orphan meat has been cooked for 4 to 5 hours in a medium heat, the radish is taken out and cooled down, and the broth is cooled down. Slice it into 1cm thick, add onion, garlic, vermicelli, jujube, ginkgo, ginseng, kelp powder soup and whole pepper to boil once more, and put sliced green onions just before falling out of fire . The method according to claim 1, wherein the extract of the non-toxic lacquer extract in the step of extracting brown roots, ogapi, five leaves, Emperor, chestnut, chestnut, gojija, peony A method of making galbi-tang with non-toxic lacquer extract containing Chinese medicine ingredients by adding 2 to 4 parts of one or two or more kinds of (芍藥), tongole and cinnamon. The method of claim 1, wherein when it is difficult to purchase deep sea water in the step of extracting the non-toxic lacquer extract, using tap water or mineral water instead of the deep sea water, and in the step of making soy sauce injecting soybean salt A method of making galbi-tang using water mixed in a concentration of 0.8-1.0 wt%. The method of claim 1, wherein the step of extracting the non-toxic lacquer extract is omitted, the concentration of salt in the tap water or mineral water in the deep sea water instead of the extract of the non-toxic lacquer in the step of making galbi-tang 0.8 ~ 1.0 How to make galbi-tang using water mixed in wt%.