METHOD FOR MAKING BOKGYETANG USING PUFFER FISH BONES AND PUFFER FISH INTESTINES

摘要

The present invention relates to a method of making a Bokgye-tang by using puffer fish bones and puffer fish intestines, and to a Bokgye-tang prepared by the same, wherein the method comprises the steps of: 1) preparing a broth by using dried and pulverized puffer fish bones and puffer fish intestines; 2) preparing a ginseng chicken; and 3) adding the ginseng chicken prepared in the step 2) to the broth prepared in the step 1), and boiling the same to prepare a Bokgye-tang. The Bokgye-tang of the present invention is a functional food using the puffer fish broth that provides a unique flavor different from the conventional ginseng chicken soup by using puffer fish bones and puffer fish intestines, and contains Chinese medicinal materials having various health benefits. Additionally, the Bokgye-tang according to the present invention has improved texture of the chicken meat and enhanced neat and simple flavors of the broth while the characteristic smells of puffer fish and chicken are eliminated by the Chinese medicinal materials. Thus, the Bokgye-tang of the present invention is a healthy dish that can be enjoyed in all seasons of the year by men and women of all ages.;COPYRIGHT KIPO 2017