| 摘要 |
PURPOSE: A method of producing curd-type shark(Dombaeki) soup is provided to manufacture curd-type shark(Dombaeki) soup while reducing a fish smell of shark(Dombaeki) and increasing the content of chondroitin sulfate and collagen which are functional materials. CONSTITUTION: A method of producing curd-type shark(Dombaeki) soup comprises the following steps: thawing frozen Dombaeki; washing the thawed Dombaeki; manufacturing Dombaeki skin and cartilage extract; and cooking the thawed Dombaeki, Dombaeki skin and cartilage extract. The Dombaeki is washed in cold water of 5°C or less for 30 minutes. The Dombaeki skin and cartilage are dipped in water for 6 hours. |
