| 摘要 |
PURPOSE: A preparing method of quick frozen soup using only Korean beef and the foot of the cow is provided for instant cook of high nutritive value. CONSTITUTION: The frozen instant soup of beef is produced by the steps of: (i) processing raw materials of Korean cow including regions of legs, head, tongue, testis and stomach by soaking the parts in 100°C or higher of boiled water for about 10-30mins to remove an unpleasant smell of the meat and sterilize, and cleaning before using or quick freezing; (ii) getting meat stock by boiling each region of the beef together in a cauldron with water and sesame oil for 3hrs and taking out the meats; (iii) boiling the meat stock again with the shank of beef separated from the meats for 7hrs; (iv) dropping the temperature of the stock by a third part, removing tallow and filtrating to get a first extract of beef stock; (v) cutting the meat after washing, and quick freezing, and boiling in water with sesame oil at 100°C or higher for 50mins to get a second extract of beef stock; and then (vi) mixing the first and the second stock and the meat parts together. |
