JEON, KI HONG,전기홍,KIM, YOUNG BOONG,김영붕,KIM, JONG HOON,김종훈,KWON, KI HYUN,권기현,CHOI, YUN SANG,최윤상,HWANG, YOON SEON,황윤선,KU, SU KYUNG,구수경,SHIN, JUN SEUNG,신준승
申请号：
KR1020170058611
公开号：
KR1019004020000B1
申请日:
2017.05.11
申请国别(地区):
KR
年份:
2018
代理人:
摘要：
The present invention relates to a preparation method of ready-to-eat ox-blood and a preparation method of ready-to-eat hangover soup using the same. More specifically, the present invention can provide ready-to-eat ox-blood which has excellent restoring power after freeze-drying ox-blood, and ready-to-eat hangover soup which shows similar texture and color to commercially available directly boiled hangover soup. The preparation method of ready-to-eat ox-blood comprises: a step of inserting ox-blood into water at 45 to 65°C, and increasing the temperature to 85 to 105°C in the temperature increasing speed of 0.3 to 0.6°C/min； a step of heating the ox-blood in the increased temperature； and a step of freeze-drying the heated ox-blood.본 발명은 즉석 선지의 제조방법 및 이를 이용한 즉석 해장국의 제조방법에 관한 것으로, 보다 상세하게는 선지의 동결건조 후에도 복원력이 우수한 선지를 제조하고, 이를 이용하여 시판되는 직접 끓인 해장국과 유사한 조직감 및 색도를 나타낼 수 있는 즉석 해장국을 제공할 수 있다.
