| 摘要 |
A method of producing a tuna broth(Haejangguk) to relieve a hangover by heating a tuna, dried radish leaves(Siraegi) and soybean paste(Doenjang) is provided to sense a plain taste different from a conventional bone broth to relieve hangover as well as a soft and nutty taste. A tuna broth to chase a hangover is prepared by the step of: mixing 100 parts by weight of a tuna and 14 to 26 parts by weight of dried radish leaves; 1 to 4 parts by weight of soybean paste and the dried radish leaves; and mixing 56 to 165 parts by weight of boiling water and the mixture and heating at 80 to 95deg.C for 90 to 180min. The obtained heated mixture can be mixed with 50 to 100 parts by weight of a potato and 0.7 to 1.3 parts by weight of distilled liquor(Soju) per 100 parts by weight of the tuna and heated. |
