| 摘要 |
PURPOSE: A method of producing beef bone soup(Gomtang) is provided to improve taste of Gomtang by removing bloody smell produced in tuna by using a head bone or a back bone etc, and to prevent environmental contamination due to by-products of the tuna. CONSTITUTION: A method of producing beef bone soup(Gomtang) includes the following steps: removing blood in tuna by dipping tuna in cold water of 0 ~ 5°C for 1 ~ 1.5 days; washing the tuna; boiling the tuna in boiling water in a temperature of 240 ~ 290°C; heating the tuna for 20 ~ 30 hours; adding fermented native grass liquid of 1 ~ 5 wt% Gomtang; and heating Gomtang in temperature of 130 ~ 180°C for 30 ~ 120 minutes. The fermented native grass liquid is manufactured by aging a natural food mixture 67 ~ 90wt%, oligosaccharide 3 ~ 10wt%, and muscovado sugar 7 ~ 30w%. The natural food mixture is Plantago asiatica, Taraxacum platycarpum, Artemisia capillaries, Leonurus sibiricus, Portulaca oleracea, Lonicera japonica, Chrysanthemum sibiricum, Houttuynia cordata, Saururus chinensis, Acanthopanax koreanum, and Acanthopanax sessiliflorus etc. |
