TRADITIONAL ORIENTAL MEDICINE COMPOSITION COOKING FOR TRADITIONAL ORIENTAL MEDICINE SUYUK(BOILED BEEF OR PORK SLICES) AND THE MANUFACTURING METHOD THEREOF AND TRADITIONAL ORIENTAL MEDICINE COMPOSITION TEA BAG COOKING FOR TRADITIONAL ORIENTAL MEDICINE SUYUK(BOILED BEEF OR PORK SLICES) AND THE MANUFACTURING METHOD THEREOF

摘要

PURPOSE: A herbal composition for cooking boiled beef and a preparation method thereof are provided using Astragali Radix, Angelicae Radix, Acanthopanacis Cortex, Kalopanax Cortex, Zingiberis Rhizoma, Glycyrrhizae Radix, and Cinnamomi Cortex. CONSTITUTION: A method for preparing an herbal composition for cooking boiled beef comprises the following steps of: washing Astragali Radix, dipping in honey for 2-3 hours, drying it, and roasting at 70~98°C for 10-15 minutes(S11); washing Angelicae Radix, dipping in 10-15% Chungju(refined rice wine) for 2-3 hours, and roasting at 70~98°C for 10-15 minutes(S12); washing Acanthopanacis Cortex, drying it, and roasting 70~105°C for 10-15 minutes(S13); washing Kalopanax Cortex, drying it, and roasting at 70~105°C for 10-15 minutes(S14); washing Zingiberis Rhizoma, drying it, and roasting at 70~105°C for 7-10 minutes(S15); washing Glycyrrhizae Radix, dipping in 20-30wt% honey for 2-3 hours, drying it, and roasting at 70~98°C for 10-15 minutes(S16); washing Cinnamomi Cortex, drying it, and roasting 70~105°C for 10-15 minutes(S17); and mixing 40-50 parts Astragali Radix, 10-15 parts Angelicae Radix, 8-12 parts Acanthopanacis Cortex, 10-15 parts Kalopanax Cortex, 3-5 parts Zingiberis Rhizoma, 3-5 parts Glycyrrhizae Radix, and 8-12 parts Cinnamomi Cortex(S31).