| 摘要 |
PURPOSE: A method of making beef stock soup(kom tang) by adding shark bones, glutinous rice flour, green onion and ginger to a shark's fin and then heating it, is provided. The product is eliminated in the odor of beef while maintaining characteristic taste and flavor of shark's fin. CONSTITUTION: A shark's fin is washed with water to remove impurities, heated for 10min at 100deg.C and cut to 2 to 5cm. Then, 56% by weight of the shark's fin is mixed with 11% by weight of shark bones, 11% by weight of green onion, 8% by weight of ginger, 5% by weight of Zizyphi Fructus and 3% by weight of fresh ginseng and then heated with 389% by weight of water, based on the total weight of material for 2hr at 100deg.C. The extract is mixed with 56% by weight of the shark's fin and 6% by weight of glutinous rice flour and then heated for 20 to 30min at 100deg.C.
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