| 摘要 |
The present invention provides a cooking method of black goat by using a Dendropanax morbifera extract, which comprises a step of putting a mixture obtained by adding 0.5 parts by weight of crude liquid of Dendropanax morbifera to 15 parts by weight of ethanol, into water with 10 parts by weight of dried Dendropanax morbifera leaves, stems and roots respectively, and heating at 100°C for 2 hours; a step of obtaining a Dendropanax morbifera extract by cooling the heated mixture and filtering; a step of pre-processing by slaughtering grazed black goats and removing blood in flowing water for 3 hours; a step of boiling the pre-processed black goats in water for 30 minutes and discarding the boiled water; a step of adding the firstly boiled black goats in water, and adding 150 g of Kalopanax pictus, 50 g of Ledebouriella seseloides Wolff., 50 g of Mori Cortex Radicis (mulberry), 10 g of bay leaves and 700 g of soybean paste per 30 kg of black goats, and boiling for 2 hours; and a step of discarding the secondly boiled water, and adding the manufactured Dendropanax morbifera extract to the boiled black goat in a container until the black goat is sunk before the meat is cooled, heating at low heat for 2 hours, and taking out to manufacture the black goat meat. The present invention has the effect of removing the characteristic bitter taste and strong flavor of Dendropanax morbifera, and the smell of fat of black goats by using a Dendropanax morbifera extract for the black goat food to contain the useful components of Dendropanax morbifra only in the food and of providing the black goat stew, the black goat soup, and the black goat meat with the improved texture, and including health improving components. |
