| 摘要 |
The present invention relates to a method for cooking a trotter using minced sauce and trotter mass for cooking a trotter and, more specifically, to a method for cooking a trotter using minced sauce and trotter mass for cooking a trotter, which can provide a flavor and a mouthfeel for a consumer by various smells and tastes for meats. The cooking method comprises the steps of: preparing a meat broth by boiling bovine bones and water with a weight ratio of 2 to 8 for 4 hours (S10); obtaining a trotter mass by mixing soybean paste, garlic, ginger, leek, onion, medicinal herbs with the meat broth, and boiling the same for 2 hours (S20); aging the trotter mass for 7 days in a refrigerater, after cooling the primarily processed trotter mass (S30); completing the trotter mass, by mixing 3 parts by weight of medicinal herbs to the aged trotter mass, and boiling the same for 5 hours (S40); obtaining minced sauce by mixing soybean paste, sugar, garlic, ginger, onion, leek, soy sauce, salt, five spice powder, and sugar at a proper mixing rate with the trotter mass (S50); heating the same at the temperature of 70-90°C by adding the completed trotter mass and water (S60); mixing the minced sauce, salt, soy sauce, and sugar at the proper mixing rate with the trotter mass (S70); and completing the cooking of the trotter, by inserting the proper number of a raw trotter to the minced sauce-mixed trotter mass, boiling the same for an hour and 10 miniutes to an hour and 20 minutes, additionally inserting the proper amount of sugar, and additionally boiling the same for 10 to 20 minutes. |
