| 摘要 |
PURPOSE: A method for cooking meat of bovine testis is provided to remove a disgusting smell peculiar to bovine testis and provide cooked meat of bovine testis having a sweet and plain taste enough to eat. CONSTITUTION: In the method for cooking meat of bovine testis, fat and tough muscle are firstly removed from epidermis of bovine testis. And the bovine testis is immersed in 4% brine for 3 hours to remove impurities, dehydrated, and aged in refrigeration temperature of 12 deg.C for 6 hours. The bovine testis is boiled with onion. And a hedysarum, a ginseng, a white agaric, a white atractylis, a licorice, a korean angelica root, a cnidium, a white paeonia, a hardwood and a broiler(Japanese cinnamon) are boiled to prepare 5% solution. And then, the boiled bovine testis is introduced into 20 liters of water which is mixed with the 5% solution. And then, each 100 grams of jujube and raw chestnut is added and boiled in temperature of 100 deg.C for 15 minutes.
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