METHOD OF PRODUCING A PIG EAR FOR BOSSAM, OR STEAMED PORK WRAPPED IN LEAF VEGETABLES WITHOUT FAT SMELL USING MEDICINAL HERBS

摘要

PURPOSE: A method is provided to remove fat smell by using medicinal herbs and to prevent the loss of nutrient of pork.;CONSTITUTION: A pig ear for bossam is dipped into the cold water flowing the Korean beef cattle bovine bone which cuts in the fixed size for 12~24 hours and the blood and impurity are eliminated. The steam heats it for 4~6 hours after adding the water corresponding to 5~7 times of the bovine bone weight to the bovine bone eliminating the blood. The blood, the local and stench are eliminated. The steam heats it for 48 hours after adding a fixed number corresponding to ginseng, lycium chinense, glycyrrhiza uralensis, cinnamomi cortex, garlic, zingiberis rhizoma crudus, Rubia cordifolia, astragalus membranaceus, acanthopanax sessiliflorus. Two parts by weight and 6~7 times of the bovine bone weight to the bovine bone are generated and the fixed number as much as the reduced amount is added again for 12 hours and the soup is extorted. The Korean cattle bones of the four legs of a cow extract is cooled at 40°C. This harrow and the Korean cattle bones of the four legs of a cow extract is manufactured. The pig ear of 20 parts by weight is cut in the Korean cattle bones of the four legs of a cow extract and it puts and it heats in the weak flame in which the thermal power relatively lows in the strong fire than 2 times and strong fire 2 times.;COPYRIGHT KIPO 2011