PURPOSE: A processing method of byproducts from cows and pigs using medical herbs is provided to remove the bad smell from the byproducts by using a mixture of pine needles, fermented soybean paste liquid, and the medical herbs.CONSTITUTION: A processing method of byproducts from cows and pigs using fruit juice comprises the following steps: dipping the byproducts from cows and pigs in cold water for 3-4 times for removing blood(S1) removing residues from the byproducts using water and salt(S2) mixing the byproducts with pine needles and fermented soybean paste liquid at 28-35 deg. C, and heating the mixture at 70-80 deg. C(S3) cooling the heated byproducts using the cold water(S4) cutting the byproducts into the edible size(S5) producing a curing solution, and mixing the byproducts with the curing solution before aging the byproducts(S6, S7, S8) washing the aged byproducts, and seal-packaging the byproducts in a heat-proof vacuum package(S9, S10) and sterilizing the packaged byproducts before cooling(S11, S12). The curing solution includes water, Polygonatum sibiricum, Rubus coreanus, dried green tea leaves, radish juice, ground garlic, and ginger.COPYRIGHT KIPO 2013[Reference numerals] (AA) Byproducts (BB) Mixing (CC) Products (S1) Soaking (S10) Packaging (S11) Sterilizing (S12) Cooling (S2) Firstly washing (S3) Heating (S4) Secondly washing (S5) Cutting (S6) Aged liquid (S7) Mixing (S8) Aging (S9) Finally washing본 발명은 소, 돼지의 부산물인 양, 대창, 곱창 및 막창에 솔잎과 된장물을 가열하여 부산물의 냄새를 1차 제거하고, 한약재와 혼합하여 숙성되게 하고 부산물 특유의 불쾌한 냄새가 2차 제거되는 것이, 한약특성의 향으로 흡수제거되게 할 뿐만 아니라 부산물의 조직이 연화되게 하여 저장성 및 조리의 간편성을 향상시킬 수 있도록 하므로 누구나 전문가의 맛을 낼 수 있게 할 수 있는 소, 돼지 부산물의 가공방법에 관한 것이다.
