| 摘要 |
A method of manufacturing beef bone stock(Sagol Yuksu) by soaking bones in water and extracting the soaked bones in water containing germanium is provided. The method prevents loss of beef bone stock by cooling evaporating water vapor of beef bone stock and thus produces a quantity of beef bone stock with good taste and flavor by use of water containing germanium during extraction. First, cow leg bones, knee bones and miscellaneous bones are cut into 10 to 25cm in size and soaked in water at room temperature for 20 to 30hr to remove impurities. Second, the raw material is heated with water for 40 to 50min and washed. Third, the raw material is added with 2.4 to 3 times weight of water and heated at 120 to 130deg.C for 12 to 14hr. After removing the edible part from the bones, the raw material is added with 2.4 to 3 times weight of water and heated at 120 to 130deg.C for 12 to 14hr while cooling water vapor of beef bone stock by a cooling device of a kettle lid. In the extracting process, water containing germanium is used.
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