KR20150088441A - Preparation method of sangju oriental medicine rabbit meat gomtang - Google Patents

Abstract

The present invention relates to rabbit beef-bone soup and, more specifically, to a manufacturing method of a rabbit beef-bone soup with medicinal herbs, which is capable of completely feeling great dish of plain rabbit beef-bone soup with abundant nutrients, while removing unique smell of rabbit meat, providing deep scent of medicinal herbs, and enhancing flavor, by using meat broth manufactured from Angelicae gigantis Radix, Phaseolus radiates, and Kalopanax pictus Nakai.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing a rabbit gomtang,

The present invention relates to a method for producing rabbit gomtang, and more particularly, to a method for producing rabbit gomtang, which comprises using grapefruit, mung bean, The present invention relates to a method of manufacturing a herbal rabbit gomtang unique to Changju city, Gyeongbuk province, which allows the user to fully appreciate the delicacy of a rich and light rabbit gomtang.

In general, gomtang (also known as "katsu") is made by extracting some of the byproducts such as cow meat, bones, internal organs, sunshine, and lambs as main ingredients for a long period of time and then extracting broth, garlic, And seasoning spices. Depending on the raw materials and the cooking methods, there have been known various types of gomtang such as corn germ, gomol gomtang, gomgang tang, tail gomtang, crucian gomtang, ribtang, and seolgangtang.

In addition, when extracting broth, good quality selected herbs and herbal ingredients such as ginseng are added to treat hot water. Gomtang, which is rich in taste and nutrition, is a food for pregnant women, lactating women and fragile people. , And it has been popular as a traditional food for bosin which warms the body in the cold winter.

Meanwhile, interest in the efficacy of rabbit meat is increasing recently.

Rabbit meat is rich in high quality protein (about 22%), and especially essential amino acids such as leucine, lysine, arginine, threonine and methionine (63%), high content of minerals such as potassium, calcium, magnesium, iron, and zinc, vitamin B group, folic acid and biotin content, and after 2 hours of eating, the content of unsaturated fatty acids The digestibility is so high that 85% is digested and absorbed.

In addition, rabbits can be prevented from hypertension, diabetes, coronary artery disease, heart disease and arteriosclerosis by long-term intake, and are effective for poisoning and restoring fatigue by heavy metals. It is known to be effective in eliminating poisoning. In addition, there is less concern about fatigue than other meats even if you eat it. It is also good for skin beauty. It is attracting attention as a beauty meat or diet health food. It contains special nutrients that prevent degeneration of the nervous system in the human body. It is a food that is very suitable for recreation.

In this context, there has been an attempt to prepare a so-called "rabbit gomtang" by combining rabbit meat (and bone), which have excellent nutritional and health functional properties, as a main ingredient of gomtang.

However, the conventional rabbit gomtang does not effectively control the characteristic smell of rabbit meat (nutrition), which is different from the nutritional aspect, and many people feel rejection at the time of eating.

Therefore, there is a demand for development of a new method for rabbit gomtang which can effectively remove the unique odor of rabbit meat and further increase the flavor, while conveying the delicacy of the nutritious and light rabbit gomtun completely.

Korean Patent Publication No. 2003-0090504

Disclosure of Invention Technical Problem [8] Accordingly, the present invention has been made to solve the above-mentioned problems occurring in the prior art, and an object of the present invention is to provide a method for producing rabbit gomtang which can enhance the flavor by imparting an intense aroma while eliminating the characteristic odor of rabbit meat .

In order to accomplish the above object, the present invention provides a method for preparing rabbit gomtang, which is characterized by removing the characteristic odor of rabbit meat using broth produced from Angelica keiskei, Mung bean, and Korean cabbage.

Specifically, the method comprises the steps of: a) heating angelica mushroom, green beans, and mandarin oranges and water to produce 60 to 70% of the initial amount of broth; b) Rinse the rabbit head, rabbit torso, and bovine bone in the running water to remove the blood first. Then put the rabbit head into the net, put the rabbit torso and bones in the bottle, then add water and heat. After discarding, pouring cold water again rinsing the material; c) adding the broth prepared in the step a) to the cleaned material, heating the raffinate body, and then raising the rabbit body; d) shaking the meat of the recovered rabbit trunk, keeping it separately in the refrigerator, and putting the bone back into the container to continue heating; And e) putting the ginseng, garlic, Angelica gigas, ginger, Hwanggi, and laurel leaves into a net, charging them into the container, and heating them again.

In addition, the steps a) and e) may be performed while the container lid is closed, and the steps c) and d) may include heating the container lid to be opened.

In the above preparation, broth was prepared using 90-110 g of Angelica gigas melliflora, 190-210 g of mung bean, and 190-210 g of mung bean per 60 L of water. The rabbit head was 3.9 ~ 4.1 kg, the rabbit body 2.9 ~ 3.1 kg, A method for manufacturing a rabbit gomtang characterized by producing a gomtang using 590 to 610 g of ginseng, 20 to 40 g of ginseng, 90 to 110 g of garlic, 60 to 80 g of ginger, 20 to 40 g of ginger, 20 to 40 g of ginger, .

More specifically, a) 90-110 g of washed Angelica gruelum, 190-210 g of mung bean and 190-210 g of mung bean were put into a net and put into a pot together with 60 L of water. Then, the pot lid was closed for 2 hours 20 minutes to 2 hours 40 minutes Boiling water to make 40 L of water to make broth, and then refrigerating; b) 3.9 ~ 4.1kg of rabbit head, 2.9 ~ 3.1kg of rabbit body and 590 ~ 610g of bovine bone are rinsed in running water to remove blood first, rabbit head is put into mesh, rabbit torso and bones are put into pot, Water which is immersed in the material is heated and boiled, then all the water is discarded, and then cold water is poured to rinse all the materials again to clean; c) 40 L of chilled broth prepared in step a) was added to the washed material, and the pot was boiled for 55 to 65 minutes in an open state with the lid opened. Then, the fire power was lowered and further boiled for 55 to 65 minutes Next, the rabbit trunk is removed; d) The meat of the recovered rabbit's body is stored in a refrigerator, the bones are put into the pot again, and the lid is kept open and boiled for 1 hour and 20 minutes to 1 hour and 40 minutes at the same temperature. And e) 20 to 40 g of ginseng, 90 to 110 g of garlic, 60 to 80 g of Angelica gigas, 20 to 40 g of ginger, 20 to 40 g of ginger, and 4 to 6 g of laurel leaf were put into a net and put into the pot. And further boiling the mixture for 15 minutes to 65 minutes to obtain 14 to 15 L of gomtang.

According to another aspect of the present invention, there is provided a rabbit gomt which is produced according to the above method, characterized in that the characteristic odor of rabbit meat is removed by broth containing angelica, mung bean and rape components.

According to the rabbit gomtang manufacturing method of the present invention, grape juice is produced from Angelica gigas Nakai, mung bean and rabbit, and besides rabbit meat, a small amount of bones are added to the rice bran to effectively remove the unique smell of rabbit meat, It is possible to provide an oriental rabbit gomtang which can feel the delicacy of the nutritious and light rabbit gomtang while enhancing the flavor by adding incense.

Accordingly, the taste and nutrition of the rabbit gomtang are maximized, and the palatability of the rabbit gomtang is greatly improved. Thus, it is possible to provide a rabbit gomtang which can be easily accessed by a consumer who has felt rejection due to the characteristic smell of rabbit meat.

Furthermore, raising the demand for rabbit meat can contribute to the revitalization and sales increase of the rabbit farm.

1 is a flowchart illustrating a process of manufacturing a rabbit gombon according to an embodiment of the present invention.

The rabbit gomtang production method of the present invention uses rabbit meat as a main raw material, and the specific odor of rabbit meat is maximally removed by using broth for the production of rabbit gomtang, which is specially prepared from Angelica keiskei, mung bean and rabbit. In addition, the broth enhances the overall nutrition of the rabbit gomtang, which is ultimately provided, and plays a role of creating a Korean oriental flavor.

The rabbit meat (also used herein to mean meat, bones and internal organs of rabbit) is the main raw material of the rabbit gomtang production method of the present invention, and the superiority of its efficacy, nutritional and health functional properties is not limited to oriental medicine It is already known in more than 500 papers in modern medicine.

Specifically, according to the Dong-bo-boo sense, the rabbit meat has a special effect on the digestive system, especially diabetic (noise), and has a therapeutic effect on fever-induced nausea, prevention of intestinal bleeding, fever and swelling It is indicated to treat and to decipher cholelithiasis. In addition, the bones of rabbits are effective for heat and diabetes (especially in the digestive tract) and are particularly good for treating swelling and other symptoms. The epididymis (rabbit skull) is effective when the epilepsy or head is dizzy and sore, and diabetes, vomiting, It is effective in the treatment of nasan, postpartum abdominal pain, uterine burning, and child supervision. It treats jaundice and malaria (severe swelling) and relieves headache (head swelling). The liver of rabbit brightens the eyes, Of the patients. In addition, rabbit meat has no fear of being fattened, and it is said to be a beauty meat that the body type is balanced and mildly grows when we eat normally, and the skin becomes soft body.

Regarding the composition and characteristics of rabbit meat, rabbit meat has the advantage of minerals and high quality proteins up to about 24% and low fat. Specifically, it is richer in protein than cows, pigs, and poultry. In particular, it contains a large amount of essential amino acids such as lysine, threonine, valine, methionine, and leucine, has low fatty acid and salt content, Vitamin B1, vitamin B2 and niacin. In addition, rabbit meat has antibodies to prevent neurodegeneration, which is known to exist only in rabbit meat ( cf. In addition, research conducted by the Neurotransmitter Research Institute at the University of Cornelius in the United States has shown that rabbits fed to high altitude pilots maintain normal conditions, often referred to as specific ingredients in rabbit meat. Particularly, rabbit meat is an efficient meat which can be consumed freely by people (for example, patients, etc.) whose behavior is limited even after meal because the digestibility of 2 hours after meal reaches 85%.

The excellent efficacy of rabbit meat has also been proven in a positivist way , and the world's nutrition scholars such as "ENHANCEMENT OF NUTRITIONAL QUALITY AND SAFETY IN RABBIT MEAT" (Hernandez P.), "Nutrition of Rabbit 2 ^nd Edition Carlos de blas" (Julian Wiseman) According to research results, rabbit meat has excellent nutritional quality, safety and functionality, and it has been reported to have beneficial components such as ω3 PUFA (omega 3), CLA (complex linolenic acid) and glutamic acid.

Hereinafter, a method for producing rabbit gomtang according to the present invention will be described in detail.

1, the method of the present invention for rabbit gomtang comprises the steps of: a) a broth preparation step; b) material preparation and bleaching steps; c) Substrate input and primary heating stage; d) a second heating step; And e) one-way material charging and a third heating step.

a) broth manufacturing step

This step is to prepare broth for rabbit gomtang production which is reduced to 60 ~ 70% (for example, 2/3) of the original amount by heating Angelicae, .

In the present invention, the three ingredients of Angelicae japonica, Mung bean and Bark (bark) are injected at the same time, and the ingredients are used as the broth for rabbit gomtang production. As a result, the rabbit meat- Nutrition and one-sided aroma can be further increased to provide a refreshing yet cool flavor.

The Angelica gangrene is one of herbal medicines, which has a blood-clotting action (blood-clotting action) that produces blood when blood is in short supply, . In other words, Angelica is pharmacologically known to enhance the blood flow of the coronary arteries and to stimulate erythropoiesis.

The mung bean is an annual plant of perennial rosemary beans and is classified into yellow, greenish brown and blackish brown mung bean according to the color of seed, and green mung bean accounts for 90% of the whole. Its ingredients are 53 ~ 54% of starch and 25 ~ 26% of protein. It is nutritious and flavorful. Mung beans are used to treat skin diseases in the private sector and are known to perform fever and detoxification.

It is a deciduous broad-leaved arboreous tree belonging to Araliaceae. It is used as a medicinal material in bamboo shoots in one room. It is used as a medicinal herb, It is an effective material.

In this step, water is preferable to use clean water because it affects the taste of broth. For example, in the case of tap water, it is preferable to keep it for 3 to 5 hours so that the disinfectant component disappears.

On the other hand, in this step, it is preferable to prepare the broth by heating in a state that the lid of Angelicae japonica, green beans, and mangoes and water is closed and this is to prevent the fragrance of beneficial ingredients and materials from evaporating and disappearing .

In this step, it is preferable to produce the broth by using 90-110 g of Angelica gigas, 190-210 g of mung bean, and 190-210 g of mushroom per 60 L of water. This is because when the content of the three materials is within the above range, This is because it can provide a unique flavor of rabbit meat while minimizing it.

Specifically, in this step, 90 to 110 g (for example, 100 g) of Angelica gigas mellifera, 190 to 210 g (for example, 200 g) of mung bean and 190 to 210 g After boiling until the water becomes 40 L for 2 hours and 20 minutes to 2 hours and 40 minutes (for example, 2 hours and 30 minutes) with the lid closed, the broth is prepared and then stored in a refrigerator ).

b) Material Preparation and Bleeding (Bleeding) Step

This step is to rinse the rabbit head, the rabbit torso and the bovine bone in the running water to remove the blood first, put the rabbit head into the net, put the rabbit torso and the bones in the container, then add water and heat, And then pouring cold water to clean the material again, thereby removing the blood and impurities of the rabbit gommel material.

In the present invention, bovine bone is additionally added to the rabbit head and the body of the rabbit in addition to the rabbit head and the body of the rabbit. The addition of the bovine bone further improves the flavor of the rabbit meat and further improves flavor.

In addition, in the present invention, the first bleeding is performed using water flowing through the material, and then the first boiled water is discarded after the second boiling water is drained. Then, the blood and bubbles that do not fall into the running water are removed, Helps to remove odor.

In addition, in the present invention, the rabbit head is put into the net without directly feeding it into the container, and then put into the net and heated until the final production. This is because the appearance of the rabbit head meat itself is somewhat poor, If it is mixed with gomtang, the palatability of the snack may decrease.

The rabbit head and the rabbit trunk have meat attached to the rabbit bone and can be prepared by appropriately removing the hair and outer skin of the raw material and washing.

The bovine bone may be used alone or as a mixture of two or more species.

Meanwhile, it is preferable to use 3.9 to 4.1 kg of rabbit head, 2.9 to 3.1 kg of rabbit body and 590 to 610 g of bovine bone per 40 liters of juice to be injected in this step, and when the content of rabbit meat and bovine bone is within the above range, It is because. For example, if the amount of bovine bone used is less than the above-mentioned lower limit, the effect of canceling out the rabbit meat may become insignificant. If the bovine bone is used in excess of the upper limit, the light flavor inherent in rabbit gomtang is damaged, ) May be difficult to differentiate from.

Specifically, this step is carried out by immersing in running water for about 24 hours to 3.9 to 4.1 kg (e.g., 4 kg) of rabbit head, 2.9 to 3.1 kg (e.g., 3 kg) of rabbit torso and 590 to 610 g After removing the blood, put the rabbit's head in the net, put the rabbit's torso and bones in the kettle as they are, then put in enough water for all the ingredients and heat them. After boiling once, boil all the water and pour cold water Rinsing the material again and cleaning it.

c) Meat input and primary heating step

In this step, the raw material prepared in the step a) is added to the cleaned material and heated, and then the rabbit body is removed, whereby the components are firstly removed from the rabbit meat and bones by means of the prepared rabbit meat odor removing broth This is a step of extracting concern.

On the other hand, in this step, it is preferable to heat the container with the lid of the container in which the materials are contained, or by using the container in which the outlet is already secured. This is because the inherent odor of rabbit meat, It is for this reason.

Specifically, in this step, the cleaned material and 40 L of cold seawater prepared in the step a) are introduced into a heatable container (for example, a pot), and the lid is opened. (For example, 600 ° C. to 1000 ° C., more specifically 600 ° C. to 800 ° C.) by boiling for 55 to 65 minutes (for example, 1 hour) For one minute to 65 minutes (e.g., 1 hour), and then raising the rabbit trunk.

If the heating time is out of the above range, the ingredients may not be properly extracted. If the heating time is out of the above range, the ingredients may not be properly extracted. If the heating time is out of the above range, the rabbit torso, which is a edible portion of meat, have.

d) Secondary heating step

In this step, the meat of the rabbit body that has been rescued is stored and stored separately in the refrigerator, and the bone is put into the container again to continue heating, and then the lean meat to be added in the case of providing the gomjang is separated and secured in advance. .

In the present invention, after the first heating, the rabbit body is squeezed out, the lean meat is put out, and the second heating is continued. If the meat is not applied at the proper time, the meat melts and sticks to the bottom of the pot, This is because it is uneconomical to throw away the lean meat as well as to throw it away.

On the other hand, it is preferable that the secondary heating of this step be carried out with the lid of the container containing the materials opened, or the container with the outlet already secured, which allows the residual odor of rabbit meat to pass through the steam To release it to the outside.

Specifically, in this step, the meat of the rabbit trunk is cut out and stored separately in a refrigerator (for example, stored at 2 to 7 ° C), and the bones are put into the pot again and the cooked lid is opened. At a reduced level of firepower) for 1 to 20 minutes to 1 hour and 40 minutes (e.g., 1 hour and 30 minutes).

e) One-way material input and third heating step

This step is a step of finally obtaining the rabbit gomtang of the present invention in which the flavor of herbal ingredients is added to the broth by adding ginseng, garlic, Angelica gigas, ginger, .

In the present invention, the broth is heated for a predetermined period of time (for example, 3 hours and 30 minutes), and finally the ginseng, garlic, Angelica gigas, ginger, Can be provided.

In addition, in the present invention, the laurel leaves may be added as one of the herbal materials. The laurel leaves thus added are more effective in removing the rabbit meat-specific nutrients as well as the action of the broth and bones produced from Angelica gigas .

Meanwhile, it is preferable that the third heating of this step be carried out with the lid of the container containing the main material, the herbal material and the broth sealed, since the flavor of the beneficial ingredient and herbal ingredient contained in the main ingredient, herbal ingredient, Evaporation, and extinction.

It is preferable to use 20 ~ 40g of ginseng, 90 ~ 110g of garlic, 60 ~ 80g of ginseng, 20 ~ 40g of ginger, 20 ~ 40g of ginger and 4 ~ 6g of laurel leaf per 40L of broth water, Is less than the above lower limit, the one-way flavor becomes insufficient and it is difficult to realize a harmonious flavor in the finally provided rabbit gomtang. If it exceeds the upper limit, if it is too much, the texture and taste inherent to the rabbit gomant can be lowered .

Specifically, in this step, 20 to 40 g (e.g., 30 g) of ginseng, 90 to 110 g (e.g., 100 g) of garlic, 60 to 80 g (For example, 30 g) and 4 to 6 g (for example, 5 g) of laurel leaves are put in a net and put into the pot. Then, the bag is closed at a temperature of about 600 to 800 ° C for 55 to 65 minutes ) To obtain 14 to 15 L (e.g., 14.5 L) of cornstarch juice.

Here, the rabbit trunks prepared in step d) may be thinly sliced and added to the cooked rice soup. In addition, seasoning ingredients which can be commonly used in the field such as wave, garlic, sesame oil, pepper powder, soy sauce and the like can be added as needed to provide the food to the user.

According to another aspect of the present invention, there is provided a rabbit goblet prepared according to the manufacturing method of the present invention.

The rabbit gomtang of the present invention is a healthy herbal rabbit gomtang which has the characteristic odor of rabbit meat removed, and it is expected that the flavor and palatability are greatly improved, and that the increase in the demand for rabbit meat is expected to lead to a significant contribution to the activation of the rabbit farm and the sales increase .

Hereinafter, the present invention will be described more specifically by way of examples. However, the following examples are provided only to aid understanding of the present invention, and the scope of the present invention is not limited to the following examples in any sense.

Example

a) broth manufacturing step

200g of mungbean, 200g of mung bean and 200g of mung bean were added to the pot with 60L of water (purified water), and the pot was boiled until the water became 40L for 2 hours and 30 minutes with the lid closed. And then refrigerated.

b) Material preparation and bleeding steps

The rabbit head 4 kg, the rabbit body 3 kg, and the bovine bone 600 g are immersed in the running water for about 24 hours. Then, the rabbit head is put into the net, the rabbit torso and the bones are put into the kettle as they are, And then boiled once, and all the water was discarded, and then cold water was poured to rinse out all the materials.

c) Meat input and primary heating step

40 L of chilled broth prepared in the step a) was put into the bloodless material, and the lid was opened. The cooked lid was boiled in an oven for 1 hour, lowered in thermal power and boiled for 1 hour, and then the rabbit body was recovered.

d) Secondary heating step

The meat of the recovered rabbit body was put in a refrigerator, and the bones were put into the pot again, and the pot lid was opened and boiled for 1 hour and 30 minutes at the same firepower.

At this time, the amount of the meat was about 1.4 kg.

e) One-way material input and third heating step

After the broth was heated for 3 hours and 30 minutes, 30 g of ginseng, 100 g of garlic, 70 g of Angelica gigas, 30 g of ginger, 30 g of ginger, and 5 g of laurel leaf were put into a sieve, put into the pot, And further boiled for 1 hour to obtain 14.5L of cornstarch broth.

The rabbit torso prepared in the above step d) was sliced and added in an appropriate amount to the prepared gomtang soup.

Comparative Example

A rabbit head, a rabbit trunk, and a herbal material were put in clean water to prepare a rabbit gomtang by a conventional method for producing gomtang.

Experimental Example: Sensory evaluation on odor, flavor, appearance and overall acceptability

The inventor of the present invention has been able to create the recipe for rabbit gomtang for the production of rabbit gomtang according to the present invention through the experiment and experience of 4 ~ 5 years, and finally, the effect of the present invention is objectively compared and verified Fifty adult males and females were sampled from each of the rabbit gomtang prepared in the above Examples and Comparative Examples. After the test, the sensory evaluation was carried out by the 5-point test. The results (average score) are shown in Table 1 below.

<Evaluation Criteria of Sensory Evaluation>

1: very bad

2: Poor

3: Usually

4: Good

5: Very good

division smell Flavor (taste) Exterior Overall likelihood Example 4.3 4.9 4.6 4.6 Comparative Example 2.5 4.0 4.6 3.7

As shown in Table 1, the rabbit gomtang produced according to the present invention largely removed the rabbit meat smell compared to the general rabbit gomtang, and the flavor was also improved, and the overall preference was greatly increased.

The foregoing description is merely illustrative of the technical idea of the present invention, and various changes and modifications may be made by those skilled in the art without departing from the essential characteristics of the present invention. The scope of the invention is defined by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein without departing from the spirit and scope of the invention as defined by the appended claims. It is to be understood that the invention is not limited thereto.

Claims (6)

A method for producing a rabbit gherkin characterized by removing the characteristic odor of rabbit meat by using broth produced from Angelica keiskei, Mung bean, and Pork.
The method according to claim 1,
a) heating the angelica, mung bean, and mandarin oranges and water to produce 60 ~ 70% of the initial volume of the broth;
b) Rinse the rabbit head, rabbit torso, and bovine bone in the running water to remove the blood first. Then put the rabbit head into the net, put the rabbit torso and bones in the bottle, then add water and heat. After discarding, pouring cold water again rinsing the material;
c) adding the broth prepared in the step a) to the cleaned material, heating the raffinate body, and then raising the rabbit body;
d) shaking the meat of the recovered rabbit trunk, keeping it separately in the refrigerator, and putting the bone back into the container to continue heating; And
e) placing the ginseng, garlic, Angelica gigas, ginger, Hwanggi, and laurel leaves into a net, and then charging the vessel and heating the vessel again.
3. The method of claim 2,
Wherein the steps a) and e) comprise heating the vessel lid to a closed state,
Wherein the step c) and the step d) comprise heating the vessel lid to be opened.
The method of claim 3,
The broth was prepared using 90-110 g of Angelica gigas mellitus, 190-210 g of mung bean, and 190-210 g of mushroom per 60 L of water,
Rabbit head 3.9 ~ 4.1kg, rabbit body 2.9 ~ 3.1kg, bovine bone 590 ~ 610g, ginseng 20 ~ 40g, garlic 90 ~ 110g, angel 60 ~ 80g, ginger 20 ~ 40g, &Lt; / RTI &gt; to 6 g. &Lt; / RTI &gt;
5. The method of claim 4,
a) Put 90-110 g of Angelica gangrene, 190-210 g of mung bean and 190-210 g of mung bean in a net, add 60 L of water to the pot, then, with the lid closed, water is added for 2 hours and 20 minutes to 2 hours and 40 minutes. Boiling until 40 L, and then refrigerated;
b) 3.9 ~ 4.1kg of rabbit head, 2.9 ~ 3.1kg of rabbit body and 590 ~ 610g of bovine bone are rinsed in running water to remove blood first, rabbit head is put into mesh, rabbit torso and bones are put into pot, Water which is immersed in the material is heated and boiled, then all the water is discarded, and then cold water is poured to rinse all the materials again to clean;
c) 40 L of chilled broth prepared in step a) was added to the washed material, and the pot was boiled for 55 to 65 minutes in an open state with the lid opened. Then, the fire power was lowered and further boiled for 55 to 65 minutes Next, the rabbit trunk is removed;
d) The meat of the recovered rabbit's body is stored in a refrigerator, the bones are put into the pot again, and the lid is kept open and boiled for 1 hour and 20 minutes to 1 hour and 40 minutes at the same temperature. And
e) 20 to 40 g of ginseng, 90 to 110 g of garlic, 60 to 80 g of Angelica gigas, 20 to 40 g of ginger, 20 to 40 g of ginger, and 4 to 6 g of laurel leaf were put in a net and put into the pot. And further boiling for about 65 minutes to obtain 14 to 15 L of gomtang.
6. A composition according to any one of claims 1 to 5,
A rabbit gourd featuring the distinctive smell of rabbit meat removed by broth containing angelica, mung bean, and nuts.

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