The manufacturing method of the naejangtang and naejangtang manufactured by the same

摘要

The present invention relates to a method for manufacturing a beef tripe and intestine soup, as a method for manufacturing a beef tripe and intestine soup using beef innards, which comprises the following steps: a meat broth production step (step 1) for producing meat broth by removing blood and foreign substances, adding water to pretreated beef leg bones of cows and other bones and heating the mixture; a beef innards preparation step (step 2) for removing the blood and foreign substances, heating the pretreated beef innards with water, Curcuma longa, onions, green onion roots and ginger together; a seasoning sauce preparation step (step 3) for adding hot pepper oil, red pepper powder, garlic, salt, soy sauce, ginger and black pepper to water and heating the mixture; a mixing step (step 4) for adding the innards prepared in the step 2, the seasoning sauce prepared in the step 3, boiled outer leaves and boiled burdock to the meat broth prepared in the step 1; and an addition step (step 5) for adding green onions and sesame leaves to a mixture of the beef innards mixed in the step 4. The beef tripe and intestine soup produced by the method makes aromatic and clean taste of the meat broth infused with the beef leg bones and other bones and spicy and refreshed taste of the seasoning sauce produced by using the hot pepper oil, eliminates the meat smell unique to the beef innards by using the Curcuma longa and has an effect of increasing soft and crunchy texture by adding dietary fiber-rich outer leaves and burdock.