| 摘要 |
PURPOSE: Beef stock soup(kom tang) using the bones of the four legs of a cow is provided. It enables the consumer to eat out of hand without the trouble of boiling the material for a long period of time. CONSTITUTION: The bones of four legs of a cow are washed, heated for 8hr or more at 90 to 110deg.C to give sagolkukmul, which is mixed with beef and a beef bone extract. The beef stock soup comprises 90% by weight of sagolkukmul, 7% by weight of beef and 3% by weight of the beef bone extract. |
