| 摘要 |
The present invention relates to a method for making Galbitang and, more specifically, to a method for making Galbitang, of which the off-flavor is reduced and the rib meat is tender. The method for making Galbitang according to the present invention comprises: a first step for removing blood from miscellaneous bones, meoguri, shank, and chuck of cows, as first materials; a second step for mixing the first materials, from which the blood has been removed, with water and a medicinal herb extract, followed by parboiling; a third step for washing the parboiled first materials and removing fat therefrom; a fourth step for mixing the first materials, from which the fat has been removed, with water, an additive for meat softening, and sub-materials, followed by heating; a fifth step for filtering the heated first materials to prepare a first solid and a first meat broth; a sixth step for removing blood from cow ribs as second materials; a seventh step for mixing the second material, from which the blood has been removed, with a medicinal herb extract, followed by parboiling; an eighth step for washing the parboiled second materials, followed by removal of fat; a ninth step for mixing the second materials, from which the fat has been removed, with water, an additive for meat softening, and sub-materials, followed by heating; a tenth step for filtering the heated second materials to prepare a second solid and a second meat broth; an eleventh step for mixing the first meat broth and the second meat broth to prepare a broth for Galbitang; and a twelfth step for mixing the first solid and the second solid in the broth for Galbitang, followed by addition of seasoning. |
