| 摘要 |
PURPOSE:To obtain soup for Chinese noodles having a novel taste different from existing Chinese noodles with soy sauce, free from a peculiar smell of cattle tail, by using cattle tail boiled with hot water containing vinegar. CONSTITUTION:Cattle tail is put in a solution obtained by blending 20l boiling water with 1l vinegar and boiled for 15min. When foams are floated, the cattle tail is taken out and washed with hot water. 10kg of the washed cattle tail is boiled in 70l water containing 1kg garlic(peeled garlic) and 450g ginger(sliced ginger). Harshness is removed when water is boiling and the cattle tail is boiled alternately by a low fire(85 deg.C) for 1hr and by a high fire(100 deg.C) for 30min and the heating is repeated for 6hr. Then, the boiled cattle tail is immersed in the soup for about 14hr taken out and the soup is flavored with proper seasoning. |
