MANUFACTURING METHOD OF THICK BEEF SOUP USING WHOLE BONES OF A COW

摘要

PURPOSE: A method for manufacturing thick beef soup using whole bones of a cow is provided to mass-cook sanitary, tasteful and nutritious thick beef soup by soaking 2-3 times all bones of a cow in water for over 24hours and reheating the soup before serving. CONSTITUTION: Flesh is removed from the whole bones of a cow and soaking the bones in water for 24hours to remove blood. The bones are soaked in clear water and boiled for over 24hours and separated from the boiled water to get a first undiluted solution. The separated bones are soaked in another clear water and boiled for over 24hours to get a second undiluted solution. The bones are soaked in another clear water and boiled for over 24hours again to get a third undiluted solution. All collected undiluted solutions are mixed and boiled for over 24hours to get thick beef soup. The soup is reheated before serving. The water amount for boiling the bones is 1.5-10 times of the bone weight and the amount of the undiluted solution is desirably 0.5-5 times of the bone weight.