| 摘要 |
PURPOSE: A method of making bone soup(ppyeodagwitang) by using pork bones, bone soup, the outer leaves of cabbage or other vegetables, Astragali Radix, red pepper, salt or the like is provided. The product is eliminated in the odor of pork while having meat quality of a chewy texture and effective in reducing hangover symptoms associated with the consumption of alcohol. CONSTITUTION: Pork bones such as backbones and the bones of the four legs are immersed in water at room temperature to remove blood and impurities and then heated after washing to give a broth(yuksu). The extracted pork bones and broth are heated with previously steamed outer leaves of cabbage or other vegetables and spices(yangnyomjang) for 40 to 50min at 70 to 75deg.C and allowed to stand for 24hr for aging. The spices contain 0.6 to 0.8kg red pepper, 0.5 to 0.6kg purified salt, 0.7 to 0.8kg MSG, 0.5 to 0.6kg chopped garlic and 0.1 to 0.2kg Astragali Radix. |
