The manufacturing method of yam loach soup and yam loach soup manufactured by the same

摘要

The present invention relates to a method of preparing a yam mudfish soup. According to the present invention, the method comprises: a mudfish pretreatment step for cleaning mudfish and removing mud therefrom; a steaming step for steaming the pretreated mudfish with water and mulberry vinegar; a grinding and sorting step for grinding the steamed mudfish to a predetermined size or less, and passing the ground mudfish through a mesh having a predetermined size to sort the same; a yam pretreatment step for peeling yams, immersing the yams in salt water, removing water from the yams, freeze-drying the yams, and grinding the yams to produce yam powder; a mixing step for mixing the ground and sorted mudfish with the pretreated yam powder, mulberry vinegar, and seasonings; an aging step for aging the mixture at 5-10°C for 7-10 hours; and a heating step for mixing the aged material with water, taro stems, outer leaves of cabbage, and shiitake mushrooms, and heating the mixture at 80-90°C for 2-3 hours. The yam mudfish soup thus prepared can be easily enjoyed even by someone with a weak stomach, since the yam mudfish soup has eliminated smells and fishy taste characteristic to mudfish, which is an excellent nutritional food, while retaining a rich taste and minimizing loss of nutrients. Furthermore, the yam mudfish soup allows consumers to consume nutrients contained in the yam.