COLD KNEE BONE SOUP AND METHOD FOR MANUFACTURING OF IT

摘要

PURPOSE: A cooled knee bone pottage and a manufacturing method thereof are provided to prevent the falling-off in the efficacy to be tried as the new delicacy in the summer season by adding wheat noodles to the pottage, where the fat which is contained in the knee bone pottage is solidified when cooling the pottage for eating. CONSTITUTION: A cooled knee bone pottage manufacturing method is as follows: Beef bone soup is added with water and heated for 12-15 hours at 100 through 130 deg. C to manufacture a first soup. The first soup is added with 150-200 parts by weight of boiled and cut knee cartilage tendon and 5-8 parts by weight of salt every 300 parts by weight of the first soup and heated for 40-50 minutes at 70-90 deg. C, and when boiling, added with 10-15 parts by weight of gelatin, where the soup is solidified to manufacture meat slices of knee cartilage. The first soup is added with liquor, soy sauce, garlic, vinegar, and seasonings; boiled; and then removed with solid ingredients of the soup for manufacturing a second soup, where the manufactured second soup is stored under refrigeration. The refrigerated second soup is added with 30-40 parts by weight of meat slices of knee cartilage and 15-20 parts by weight of wheat noodles every 100 parts by weight of the second soup. The second soup is added with, in parts by weight every 200 parts by weight of the first soup: liquor of 25-35; soybean of 25-35; garlic of 5-8; vinegar of 10-15; and seasoning of 5-8, and manufactured by being heated for 30-40 minutes at a temperature of 100-300 deg. C.