| 摘要 |
PURPOSE: A manufacturing method of Shabu-shabu meat broth is provided to maintain a light taste without being saltier even with continued heating and to neutralize the unique flavor of pork. CONSTITUTION: 40 to 70 parts by weight of dried kelp, 40 to 60 parts by weight of katsuobushi, 300 to 400 parts by weight of dashi anchovy, 700 to 800 parts by weight of sugar, 400 to 500 parts by weight of salt, 300 to 400 parts by weight of dashida beef-flavored stock, 400 to 500 parts by weight of beef powder, 200 to 300 parts by weight of seasoning, 150 to 250 partsby weight of seasoned soy sauce, and 3 to 10 parts by weight of Ecklonia cava powder are added to 100,000 parts by weight of water. Shabu-shabu meat broth is manufactured by heating the mixture at 100 to 130 deg. C for 5 to 7 hours. Solid ingredients are removed from the Shabu-shabu meat broth. The Shabu-shabu meat broth is concentrated to 35-55%(v/v) by adding 3 to 10 parts by weight of tissue cultured mountain ginseng to the Shabu-shabu meat broth. 100 to 150 parts by weight of pork shoulder, 50 to 80 parts by weight of Chinese cabbage, 10 to 30 parts by weight of crown daisy, 10 to 30 parts by weight of sesame leaves, 30 to 60 parts by weight of small green onion, 10 to 20 parts by weight of Oenanthe javanica, 20 to 40 parts by weight of oyster mushroom, 30 to 60 parts by weight of black mushroom, 10 to 40 parts by weight of golden mushroom, 150 to 250 parts by weight of green bean sprouts, and 20 to 50 parts by weight of tissue cultured mountain ginseng are mixed with 100000 parts by weight of concentrated Shabu-shabu meat broth. The meat broth is heated first. The remaining materials are added when the meat broth is boiling.
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