SOUP ELIMINATING OILY TASTE OF MEAT AND IMPROVING MEAT FLAVOR

摘要

Samgyetang includes various kinds of materials and has taste of young chicken, thus having excellent taste, but Dakhanmari includes only one chicken and soup, thus having problem with specific oily taste of chicken. Therefore, Dakhanmari in the present invention is manufactured by using only mussel soup as a method for removing oily taste of chicken, and thus obtains freshness and has the oily taste be removed. The result of applying a Manila clam soup also provides an effect of freshness and removal of chicken like mussel soup. Therefore, the mussel soup is found to act an important role of forming the taste and thus can have an effect of enabling a person who is particular about food so cannot eat meat to eat meat.;COPYRIGHT KIPO 2015