Manufacturing process for Jeongilpoom Astragali Radix pork hock Jeongilpoom Astragali Radix pork hock soup Jeongilpoom Astragali Radix pork rib stew Jeongilpoom lettuce-wrapped Astragali Radix pork Jeongilpoom kalopanax pictus Nakai pork hock Jeongilpoom kalopanax pictus Nakai pork hock soup Jeongilpoom kalopanax pictus Nakai pork rib stew and Jeongilpoom lettuce-wrapped kalopanax pictus Nakai pork.

摘要

PURPOSE: A process of cooking meat using beef, pork, ribs and medicinal plants such as Astragali radix, Kalopanax pictus or the like is provided. Whereby, the products are boiled pig's feet(Jokbal, Korean name), short rib stew(Galbi Zzim) and pig's feet soup(Doejijoktang). CONSTITUTION: Meat is soaked in loess water in which 0.3% by weight of mustard powder is mixed for 2 to 3 hr to eliminate the odor of the meat and then boiled in purified water at 100deg.C for 30 min. A mixture of 0.3% by weight of onion, 0.3% by weight of ginger, 0.3% by weight of garlic, 0.3% by weight of soy sauce, 0.3% by weight of a wild rocambole, 0.1% by weight of a chestnut, 0.1% by weight of a jujube and 3% by weight of Astragali radix or Kalopanax pictus is mixed with 20Kg meat and heated at 100deg.C for 2 hr or more.