METHOD FOR MANUFACTURING BROTH BASED ON RABBIT BONE AND METHOD FOR MANUFACTURING FOOD USING THE SAME

摘要

The present invention relates to a method for preparing stock by using rabbit bones and a cooking method using the same. According to the present invention, a rabbit, a high protein and low fat food with high contents of proteins and minerals and low contents of lipids and cholesterol is used as a main ingredient. Rabbit bones, soybean paste, Eucommia ulmoides, milk vetch root, Angelica gigas, and Hovenia dulcis are used to prepare stock. The prepared stock is used to prepared foods such as a boiled rabbit, soup or the like. Accordingly, grass smell and sour taste, which are unique to a rabbit is removed, texture of rabbit meat is made tender, and efficacies of ingredients are combined, thereby enabling a rabbit to be commonly used as an excellent food for health and well-being, which is expected to have an effect in anti-aging, a diet, prevention of adult diseases, fatigue recovery, constipation, anemia, hypertension, diabetes, etc. In addition, a rabbit containing antibodies which inhibit nerve degeneration can be easily and conveniently cooked and taken.