| 摘要 |
PURPOSE: A method for manufacturing the meat broth for watermelon naengmyeon (cold noodles) is provided to improve taste and to obtain the diuretic effect by using a watermelon. CONSTITUTION: A method for manufacturing the meat broth for watermelon naengmyeon comprises the steps of boiling onion 0.2145kg, ginger 0.033kg, garlic 0.099kg, Welsh onion 0.099kg, Glycyrrhizae Radix 0.0495kg, white radish 0.28kg, red pepper seed 0.66kg, chicken bone 0.66kg, water 7.9L, and cucumber 0.12kg to prepare the meat broth; adding salt 0.0606kg, beef powder 0.09kg, beef leg bone extract 0.015kg, concentrated ganjang (soy sauce) 0.02kg, glucose 0.091kg, ground pepper 0.012kg, glutamic acid 0.015kg, and soju 0.08kg to the meat broth, boiling it for 10 min, adding vinegar 0.15kg to it, boiling it for 2 min and cooling it for 24 hours; and adding 3.5kg of the ground red flesh of lycopene component obtained of a watermelon to it, adding a lemon juice 80g to it and cooling it. |
