| 摘要 |
The present invention relates to a method for preparing a broth for an ox head soup; a broth prepared using the method; and an ox head soup containing the broth, wherein, in the broth for an ox head soup prepared by the method of the present invention, an ox head meat is severed and then boiled at a selected temperature to improve the taste of the broth, and radish, sticky rice rinse water and raw ginseng are used to mask unpleasant odors such as fishy odors originating from the leg bones, and thus the appeal to consumers who are normally averse to ox head soups is increased. Also, since the amount of a seasoning paste which contains a large amount of chemical additives and is used to eliminate the fishy odor can be reduced, side effects of such chemical additives, including digestion problems or skin roughening, can also be prevented. |
