KR101224896B1 - A snail meat broth use Cooking method of gamjatang - Google Patents
A snail meat broth use Cooking method of gamjatang Download PDFInfo
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- KR101224896B1 KR101224896B1 KR1020100097597A KR20100097597A KR101224896B1 KR 101224896 B1 KR101224896 B1 KR 101224896B1 KR 1020100097597 A KR1020100097597 A KR 1020100097597A KR 20100097597 A KR20100097597 A KR 20100097597A KR 101224896 B1 KR101224896 B1 KR 101224896B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/302—Foods, ingredients or supplements having a functional effect on health having a modulating effect on age
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 달팽이 육수를 이용한 감자탕 제조방법에 관한 것이며 노화 방지, 강장, 강장효과가 있는 것으로 식용달팽이로 감자탕의 육수를 만들고, 상기 육수와 돼지 목뼈와 등뼈, 부재료인 야채류 및 양념류로 감자탕을 제조하여 남여노소 구애 없이 취식할 수 있는 감자탕을 제조하기 위한 것이다.
본 발명은 식용 달팽이육을 세척하고, 달팽이육을 삶아서 1차 처리하고, 1차 처리된 달팽이육을 삶아서 2차 처리하고, 2차 처리된 달팽이육을 생수와 함께 분쇄하여 생수 등을 더 희석하고, 3차례를 끓여서 달팽이 육수를 조성하고, 돼지 목뼈와 등뼈는 핏물을 제거한 후 증숙시켜서 삶아내어 증숙된 돼지 목뼈와 등뼈를 조성하고, 냄비에 상기 돼지 목뼈와 등뼈와 야채류를 올리고 상기 달팽이 육수를 부어서 배합하여 끓여서 감자탕을 제조한다.
상기 감자탕은 돼지 목뼈와 등뼈 사골에 의한 영양원과 달팽이에 함유하는 노화방지, 강장, 강장효과를 갖는 영양원을 함께 취식할 수 있어 건강을 증진시킬 수 있고 식용달팽이의 이용도를 넓히고 감자탕의 이용범위로 넓힐 수 있는 이점이 있다.The present invention relates to a method for producing potato tang using snail broth and to prevent aging, tonic, and tonic effect, making a broth of potato tang with an edible snail, and preparing a potato tang with the broth and pork neck bones and spines, and vegetables and spices. It is to make a potato soup that can be eaten without regard to gender.
The present invention washes the edible snail meat, boiled snail meat first, and the second treatment by boiled snail meat first, and further dilute the bottled water by grinding the second snail meat with bottled water Boil three times to make a snail broth, and remove the blood from the pig's neck and spine, steam and boil to make steamed pork neck and spine, put the pork neck and spine and vegetables in a pot, Pour and mix to boil to make a potato soup.
The gamjatang can be eaten together with the nutrients of the pork neck bone and spine bone and the anti-aging, tonic, tonic effect contained in the snail can improve the health and widen the use of edible snails and the range of use of gamjatang There is an advantage that can be extended.
Description
본 발명은 달팽이 육수를 이용한 감자탕 제조방법에 관한 것이며 보다 상세하게는 정력, 강장식품으로 알려진 식용 달팽이를 주재료로 달팽이 육수를 제조하고, 상기 달팽이 육수와 돼지 목뼈와 등뼈를 이용하여 감자탕을 제조하고, 이를 취식하므로서 노화방지, 강장, 강장효과를 얻을 수 있도록 한 것이다.The present invention relates to a method for producing potato soup using snail broth, and more particularly, to prepare snail broth using edible snails known as energetic and tonic food, and to prepare potato tang using the snail broth and pork neck bone and spine, By eating this, aging, tonic, tonic effect is to be obtained.
전래 되어 오던 감자탕과 해장국은 돼지뼈(등뼈, 목뼈)를 원료로 하고 우거지, 감자, 대파, 표고버섯, 팽이버섯, 미나리, 깨순, 느타리 버섯 등의 야채류와, 고춧가루, 후추, 된장, 다진 생강, 다진 마늘, 들깨가루 등 양념류를 사용하여 조리하게 된다.Traditionally, Potato Soup and Haejangguk are made from pork bones (backbone, neck bone), and vegetables such as bog, potatoes, leeks, shiitake mushrooms, enoki mushrooms, buttercups, sesame seeds, oyster mushrooms, red pepper powder, pepper, miso, chopped ginger, Cooked with seasonings such as chopped garlic and perilla powder.
상기의 감자탕과 해장국은 돼지뼈에서 우러나온 육수와, 야채류와, 양념류에 의해서 돼지뼈에서 발생 되는 냄새를 제거하고, 고소하고 담백한 맛으로 인하여 노약자에게는 건강이 증진되는 영양원이 되고, 성장기에 있는 어린이는 영양식으로, 여성에게는 다이어트식으로, 남성들에게는 강장, 스테미나식으로 또 음주 후에는 숙취 해소용으로 널리 이용되고 있다.Potato soup and haejangguk are nutrients that improve the health for the elderly by eliminating the odor generated from pork bones by broth, vegetables, and seasonings from pork bones. It is widely used for nutrition, diet for women, tonic, stamina and for hangover after drinking.
상기의 감자탕은 지역에 따라 생산되는 식재료에 따라 또는 기호도에 따라서 부재료와 조리방법이 달라지게 된다.The above Potato Soup will have different ingredients and cooking methods depending on the ingredients produced in different regions or preferences.
일례로 해물로 만든 육수를 사용한 해물 감자탕(특허제480383호), 한약재 육수를 부가한 감자탕(특허제635849호)과, 황토 지장수를 부가한 감자탕(특허공개번호제10-2006-119602호)과, 콩을 부가한 감자탕(특허제855374호)과, 양념 다데기를 부가한 감자탕(특허제856037호, 특허제864312호)과, 천연 육수(채소류 육수)를 배합한 육수로 제조한 감자탕(특허제959255호), 한약재를 이용한 해장국(특허제471424호), 송화와 더덕가루를 혼합한 해장국(특허제637962호), 참치를 이용한 해장국(특허제829022호), 오리뼈로 이용한 해장국(공개특허공보제2009-83017호), 매생이를 이용한 해장국(공개특허공보제2010-76209호) 등이 알려지고 있다.For example, seafood potato soup using seafood broth (Patent No. 480383), potato soup with Chinese medicine broth (Patent No. 635849), potato soup with ocher paste (patent publication No. 10-2006-119602) and Potato soup made with broth mixed with potato soup (patent No. 855374) with added soybeans, potato soup (patent no. 856037, patent no.864312) with seasoning tea, and natural broth (vegetable broth) 959255), Haejangguk using Chinese herbal medicine (Patent No. 471424), Haejangguk mixed with Songhwa and Deodeok powder (Patent No. 637962), Haejangguk using tuna (Patent No. 829022), Haejangguk using duck bones (Open patent publication) No. 2009-83017), Haejangguk (May 2010-76209), etc. using a falconus are known.
상기 감자탕과 해장국들은 육수 또는 부재료의 변화에 따라 영양원과, 식감과, 풍미가 변화되고, 조리공정도 변화된다.The potato soup and haejangguk are changed in the nutrition source, texture and flavor according to the change of the broth or subsidiary materials, and the cooking process is also changed.
또 오늘날 프랑스, 일본, 중국 등지에는 정력개선과, 노화방지, 강장식품으로 식용 달팽이가 애용되고 있다.Today, snails are being used frequently in France, Japan, and China for energy improvement, anti-aging and tonic foods.
상기 식용 달팽이는 달팽이에서 분비되는 끈끈이는 뮤신이라는 성분이고, 콘드로이진황산이 주성분을 이루고, 동 물질은 인체 조직중의 수분을 유지시켜주는 작용으로 피부나 내장 등에 윤기를 주게 되고, 또 나이가 들면 세포의 노화로 인하여 세포의 위축, 수분감소, 불필요한 물질의 침착, 색소과립의 침착, 칼슘의 침착 현상이 일어나게 되는데 상기 달팽이에 함유된 콘드로이진황산이 이를 감소시키는데 기인하는 것으로 알려지고 있고, 상기 콘드로이진황산이 충분이 공급되면 세포가 젊어지고 노화방지, 강장, 강장효과가 생기는 것으로 보고되고 있으며 의학적으로 혈당강하제, 소아발육부진치료제, 소변불통치료제, 인두염치료제로서 효능을 갖고 있는 것으로 알려지고 있다.The edible snail is a sticky mucin secretion from the snail, the main component is chondroitin sulfate, the substance to maintain moisture in the human tissue to give moisture to the skin or internal organs, and also age For example, due to aging of the cells, cell atrophy, water loss, deposition of unnecessary substances, pigment granulation, calcium deposits occur, which is known to be due to the reduction in chondroisin sulfate contained in the snail, When enough of the chondroitin sulfate is supplied, the cells are rejuvenated, and anti-aging, tonic, and tonic effects have been reported. ought.
상기의 식용 달팽이는 삶아서 잡피와 육을 분리하고, 육은 양념장을 묻혀서 취식하거나 육을 튀기거나 조리하여 취식을 하고 있는 실정이다.The edible snail is boiled and separated from the flesh and meat, the meat is buried in a marinade to eat or fried meat or cooked to eat the situation.
·국내 특허등록제480383호(공고일자 : 2005. 04. 07.)Domestic Patent Registration No.480383 (Notice date: Apr. 07, 2005)
·국내 특허등록제635849호(공고일자 : 2006. 10. 18.)Domestic Patent Registration No. 635849 (Notice date: Oct. 18, 2006)
·국내 공개특허공보 공개번호제2006-119602호(공개일자 : 2006. 11. 24.)Domestic Publication No. 2006-119602 (published date: November 24, 2006)
·국내 특허등록제855374호(공고일자 : 2008. 09. 04.)Domestic Patent Registration No. 855374 (Notification Date: 2008. 09. 04.)
·국내 특허등록제856037호(공고일자 : 2008. 09. 03.)Domestic Patent Registration No. 856037 (Notification Date: 2008. 09. 03.)
·국내 특허등록제864312호(공고일자 : 2008. 10. 20.)Domestic Patent Registration No. 864312 (Announcement Date: October 20, 2008)
·국내 특허등록제959255호(공고일자 : 2010. 05. 26.)Domestic Patent Registration No. 959255 (Notice date: May 26, 2010)
·국내 특허등록제471424호(공고일자 : 2005. 03. 08.)Domestic Patent Registration No. 471424 (Notification date: Mar. 08, 2005)
·국내 특허등록제637962호(공고일자 : 2006. 10. 23.)Domestic Patent Registration No. 637962 (Notification date: Oct. 23, 2006)
·국내 특허등록제829022호(공고일자 : 2008. 05. 14.)Domestic Patent Registration No. 829022 (Notification date: May 14, 2008)
·국내 공개특허공보 공개번호제2009-83017호(공개일자 : 2009. 08. 03.)Domestic Publication No. 2009-83017 (published date: 2009. 08. 03.)
·국내 공개특허공보 공개번호제2010-76209호(공개일자 : 2010. 07. 06.)Domestic Publication No. 2010-76209 (published date: 2010. 07. 06.)
본 발명은 노화방지, 강장, 강장효과가 있는 것으로 알려진 식용 달팽이로 감자탕 육수를 만들어 상기 육수와, 주재료인 돼지 목뼈와 등뼈, 부재료인 야채류와, 양념류로 감자탕을 제조하여 남녀노소 노약자에 구애 없이 취식하기 좋은 감자탕을 제조하기 위한 목적이다.The present invention makes potato soup broth with an edible snail known to have anti-aging, tonic, and tonic effects, and prepares the broth with the broth, the main ingredients of pork neck bone and spine, vegetables, and seasonings. The purpose is to produce a good potato soup.
식용 달팽이에서 갑피를 제거한 육을 세척하고, 생수에 넣고, 20분간 삶아내는 달팽이 육 세척단계; 삶아진 달팽이 육을 탈수한 달팽이 육100 중량부 대비, 생수400 중량부와, 소주12 중량부, 산사0.4 중량부, 당귀0.2 중량부, 감초0.2 중량부, 계피0.2 중량부, 후추 0.2 중량부, 생강1.5 중량부, 로즈마리0.2 중량부, 월계수잎0.2 중량부가 되게 투입하고, 40분정도 끓여서 삶아내는 달팽이 육 1차 처리단계; 상기 삶아낸 달팽이 육을 탈수하고, 달팽이 육100 중량비 대비 생수400 중량부, 된장12 중량부, 황기1 중량부, 당귀0.2 중량부, 감초0.2 중량부, 양파15 중량부, 대파5 중량부, 마늘3 중량부, 생강1.5 중량부가 되게 투입하고, 20분간 끓이는 달팽이 육 2차 처리단계; 상기 달팽이 육 2차 처리단계를 거친 달팽이 육100 중량부 대비 생수300 중량부를 함께 분쇄기에서 분쇄하여 증숙 용기에 넣고 분쇄된 달팽이 육 분쇄물100 중량부 대비 생수800 중량부, 마늘20 중량부, 된장16 중량부, 생강3 중량부를 넣고 10분 정도 끓이고, 청량고추7 중량부, 대파50 중량부, 양파30 중량부, 우거지100 중량부, 고사리20 중량부, 조미료40 중량부로 하여 20분 정도를 더 끓인 후 깻잎7 중량부, 들깨가루5 중량부, 부추12 중량부, 숙주20 중량부를 넣고 20분 정도를 끓여서 달팽이 육수를 조성하는 단계; 생수에 돼지 목뼈와 등뼈를 담그고 3시간 동안 3회에 걸쳐서 생수를 바꾸어 핏물을 제거한 다음 증숙용 솥에서 생수와 돼지 목뼈와 등뼈를 넣고 40분간을 삶아내는 돼지 목뼈와 등뼈 증숙단계; 상기 증숙된 돼지 목뼈와 등뼈를 냄비에 올리고 감자, 표고버섯, 애호박, 팽이버섯, 미나리, 깨순, 대파, 느타리 버섯 등 채소류를 올리고 달팽이 껍질로 장식하고, 상기 달팽이 육수를 부어서 끓이는 단계로 감자탕이 제조된다.Washing snail meat from which the upper is removed from the edible snail, snail meat washing step of boiled for 20 minutes; Compared to 100 parts by weight of dehydrated snail meat, 400 parts by weight of bottled water, 12 parts by weight of soju, 0.4 parts by weight of sand, 0.4 parts by weight of Angelica, 0.2 parts by weight of licorice, 0.2 parts by weight of cinnamon, 0.2 parts by weight of pepper, 1.5 parts by weight of ginger, 0.2 parts by weight of rosemary, 0.2 parts by weight of bay leaf, and boiled for about 40 minutes to boil the snail meat first treatment step; Dehydrated boiled snail meat, 400 parts by weight of bottled water, 12 parts by weight of soybean paste, 1 part by weight, Astragalus 0.2 part by weight, licorice 0.2 part by weight, onion 15 parts by weight, leek 5 parts by weight, garlic 3 parts by weight, ginger 1.5 parts by weight, and the snail meat secondary treatment step of boiling 20 minutes; Compared to 100 parts by weight of snail meat after the second processing step, 300 parts by weight of bottled water is crushed together in a steamer and put into a steaming container, and 800 parts by weight of bottled water, 20 parts by weight of garlic, 20 parts by weight of miso 16 Boil about 10 minutes with 3 parts by weight of ginger, 10 parts by weight of red chilli pepper, 50 parts by weight of leek, 30 parts by weight of onion, 100 parts by weight of boiled beef, 20 parts by weight of fern, and 40 parts by weight of seasoning. After sesame leaves 7 parts by weight, perilla powder 5 parts by weight, leek 12 parts by weight, 20 parts by weight of the host to boil about 20 minutes to form a snail broth; Dipping pork neck and spine in bottled water, changing the bottled water three times for 3 hours to remove blood, and then steaming pork neck and spine for boiled for 40 minutes with bottled water and pork neck and spine in a steaming pot; The steamed pork neck and spine in a pan, potatoes, shiitake mushrooms, zucchini, enoki mushrooms, buttercups, sesame seeds, leeks, oyster mushrooms, vegetables, etc. do.
상기와 같이 제조된 감자탕에는 돼지 목뼈와 등뼈 사골에 의한 영양원과 식용 달팽이 육수에 함유한 노화방지, 강장, 강장효과를 갖는 영양원을 함께 취식할 수 있게 되고 식용 달팽이의 이용도를 넓히고 감자탕의 이용 범위를 넓힐 수 있는 특징이 있다.Potato soup prepared as described above can be eaten together with the nutrient source of pork neck bone and spine bone and the anti-aging, tonic, and tonic effect contained in the edible snail broth, and the use of edible snail expands the range of use of edible snail. There is a feature that can be widened.
도1은 본 발명에서 제조공정도1 is a manufacturing process diagram in the present invention
상기와 같은 본 발명의 구체적인 실시 예를 공정에 따라 상세히 설명하면 다음과 같다.When explaining a specific embodiment of the present invention as described above in detail according to the process as follows.
제1단계 : 식용 달팽이 육수 조성Step 1: preparing edible snail broth
제1-1공정(식용 달팽이 피와 육 분리)Step 1-1 (Separation of Edible Snail Blood and Meat)
식용 달팽이 피(껍질)와 육을 분리한다.
Separate edible snail blood (shell) and meat.
제1-2공정(달팽이 육 세척)Step 1-2 (wash snail meat)
제1-1공정의 달팽이 육을 흐르는 물에 세척하여 60분간 상온의 물에 담근다.
Wash the snail meat of step 1-1 in running water and soak in water at room temperature for 60 minutes.
제1-3공정(1차 전처리)1-3 process (primary pretreatment)
제1-2공정의 달팽이 육을 증숙 용기에 넣고 달팽이 육100 중량부 대비 생수400 중량부, 소주12 중량부, 산사0.4 중량부, 당귀0.2 중량부, 감초0.2 중량부, 계피0.2 중량부, 통후추0.2 중량부, 생강1.5 중량부, 로즈마리0.2 중량부, 월계수잎0.2 중량부를 투입하고, 40분정도 끓인 후 달팽이 육을 건진다.
Put the snail meat of step 1-2 into steaming container, 400 parts by weight of bottled water, 12 parts by weight of soju, 0.4 parts by weight of raw sand, 0.2 parts by weight, licorice 0.2 parts by weight, cinnamon 0.2 parts by weight, pepper, compared to 100 parts by weight of snails 0.2 parts by weight, 1.5 parts by weight ginger, 0.2 parts by weight of rosemary, 0.2 parts by weight of bay leaf, and boil for about 40 minutes, and then snail meat.
제1-4공정(2차 전처리)Step 1-4 (Secondary Pretreatment)
제1-3공정의 식용 달팽이100 중량부 대비 물400 중량부, 된장12 중량부, 황기1 중량부, 당귀0.2 중량부, 감초0.2 중량부, 양파15 중량부, 대파5 중량부, 마늘3 중량부, 생강1.5 중량부가 되게 투입하고, 20분간 끓여서 달팽이 육을 건진다.
400 parts by weight of water, 12 parts by weight of miso, 1 part by weight, Angelica 0.2 parts by weight, licorice 0.2 parts by weight, onion 15 parts by weight, 5 parts by weight leeks, 3 parts by weight of garlic Boil, add 1.5 parts by weight of ginger, boil for 20 minutes and deliver the snail meat.
제1-5공정(달팽이 육수 조성)The 1st-5th step (snail stocking composition)
제1-4공정을 거친 달팽이 육100 중량부 대비 생수300 중량부를 분쇄기에 넣고 분쇄한 후 증숙 용기에 옮기고, 생수800 중량부, 마늘20 중량부, 된장16 중량부, 생강3 중량부를 넣고 10분 정도 끓인 후 청량고추7 중량부, 대파50 중량부, 양파30 중량부, 우거지100 중량부, 고사리20 중량부, 조미료40 중량부로하여 20분 정도 더 끓이고, 깻잎7 중량부, 들깨가루5 중량부, 부추12 중량부, 숙주20 중량부를 넣고 20분 정도 끓여서 달팽이 육수를 조성한다.
300 parts by weight of bottled water compared to 100 parts by weight of snail, which were processed in steps 1-4, were crushed and then transferred to a steaming container, followed by 800 parts of bottled water, 20 parts by weight of garlic, 16 parts by weight of soybean paste, and 3 parts by weight of ginger. Boil about 7 parts by weight of red chilli pepper, 50 parts by weight of leek, 30 parts by weight of onion, 100 parts by weight of boiled beef, 20 parts by weight of fern, 40 parts by weight of seasoning and boil for 20 minutes, 7 parts by weight of sesame leaf, 5 parts of perilla powder , 12 parts by weight of leek, 20 parts by weight of the host is boiled for 20 minutes to form a snail broth.
제2단계 : 돼지 목뼈와 등뼈 증숙Stage 2: steaming pig's neck and spine
제2-1공정(돼지 목뼈와 등뼈 핏물 제거)Step 2-1 (removing pork neck and spine blood)
돼지 목뼈와 등뼈를 생수에 담그고, 3시간 동안 3회에 걸쳐서 생수를 바꾸어 핏물을 제거한다.
Soak pork neck and spine in bottled water, and change the bottle of water three times over three hours to remove blood.
제2-2공정(돼지 목뼈와 등뼈 증숙)Step 2-2 (steam pork and spine steaming)
제2-1공정을 거친 돼지 목뼈와 등뼈를 증숙용 솥에 생수와 함께 넣고 40분간을 삶아낸다.
Put the pork neck and spine after the 2-1 process with bottled water and boil it for 40 minutes.
제3단계 : 감자탕 제조Step 3: Manufacture Potato Soup
제3-1공정(Step 3-1 식재료Ingredients 배합공정) Compounding process)
냄비에 제2-2공정을 거친 증숙된 돼지 목뼈와 등뼈를 올리고, 감자, 표고버섯, 애호박, 팽이버섯, 미나리, 깨순, 대파, 느타리 버섯 등 채소류를 올리고, 제1-5공정의 달팽이 육수를 부어서 배합한다.Place steamed pork neck and spine after 2-2 process in a pan, and put vegetables such as potato, shiitake mushroom, courgette, enoki mushroom, buttercup, sesame seed, leek and oyster mushroom, and snail broth from 1-5 process Pour and mix.
이때 돼지 목뼈와 등뼈, 채소류와 육수의 혼합 비율은 기호도에 따라 조정된다.
At this time, the mixing ratio of pork neck and spine, vegetables and broth is adjusted according to preference.
제3-2공정(끓임 및 완성)3-2 process (boiling and completion)
제3-1공정의 냄비에 담긴 내용물을 끓여서 완성한다.
Boil the contents contained in the pot of step 3-1 to complete it.
상기와 같이 제조된 감자탕은 풍미가 깊고 섭취하게 되면 돼지 목뼈와 등뼈에서 우러나온 영양원과 달팽이의 강장, 강장기능의 영양원을 함께 함유하여 보양 및 양기 보충에 기여하고 맛이 담백하고 구수하여 취식이 부드럽게 된다.Potato soup prepared as described above contains a nutrient source from the pork neck and spine, a snail tonic, and a tonic function of nutrients from pig's neck and spine, and contributes to replenishment and nourishment. do.
없음.none.
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