| 摘要 |
PURPOSE: A method for preparing a frozen thick beef soup using the whole parts of Korean native cattle instead of using cheap by-products of imported cattle is provided. CONSTITUTION: A method for preparing a frozen thick beef soup using Korean native cattle comprises the steps of: (i) a pre-treatment process to soak each part of Korean native cattle in a water tank for 24 hours to remove the unique smell of meat, and soak in water of 100deg.C or more for times suitable to each part; (ii) a meat juice extracting and material processing process to load each parts in good order from the bottom of a tank, and heat in water of 1/10 volume of the tank over 100deg.C for a long time without closing its opening, and then take out each part in a proper times respectively it taking some 10 hours to complete meat juice; (iii) an each part separating and freezing process to remove fat from the boiled meat, wash with water, and fast freezing at -40deg.C for 90 minutes, and then cutting each part with a meat cutting machine; (iv) a second meat juice extracting process to put the cut meat in an extracting tank, add sesame oil and water, and then heat over 100deg.C for 30-50minutes; and (v) a product completing process to add seasonings to the prepared meat juice and meat, and then producing in portions for 1-3 people, 50, or 100. |
