MANUFACTURING METHOD OF STEW USING KNEE BONE AND TENDON OF KOREAN CATTLE

摘要

The present invention relates to a manufacturing method of beef tendon stew. Provided is a manufacturing method of beef tendon stew using beef by-products, which comprises a step of adding 45g of Pleurotus ostreatus, 10g of green onion, 30g of outer leaves of Chinese cabbage, 20g of seasoning, and mixed broth with respect to 100g of a mixture composed of the cut and boiled knee bone and tendon of Korean cattle, and performing a boiling process over high heat for 5 minutes to manufacture beef tendon stew. The beef tendon stew contains collagen which is a main ingredient of the knee bone and tendon of Korean cattle, and contains nutrients included in Pleurotus ostreatus. Accordingly, the beef tendon stew can promote people′s health. Furthermore, the beef tendon stew promotes the consumption of a distasteful part of Korean cattle, and can help livestock industry.;COPYRIGHT KIPO 2016