MANUFACTURING METHOD OF GLOBEFISH BROTH WITH ABALONE AND GLOBEFISH BROTH WITH ABALONE MANUFACTURED THEREBY

From the paper

Abstract

An ear shell and globefish soup and a preparing method thereof are provided to improve a taste and nutrients of a globefish soup by using a base soup, various vegetables and ear shells. A method for preparing an ear shell and globefish soup comprises the following steps of: removing internal organs and a head from globefish, washing and cutting to a constant size mixing water, radish, onion, leek, young walleye pollack, Soju, ginger, roasted salt, dried pollack, sea tangle, roasted anchovy and sugar in a ratio of 88:3.5:3:1.3:1:0.8:0.7:0.6:0.5:0.3:0.2:0.1 by weight and boiling at 60-70 DEG C for 80 minutes in order to obtain a base soup preparing ear shells, swellfish roe, bean sprouts, fresh ginseng, garlic, leek, radish, king oyster mushroom, winter mushroom, dropwort and jujube heating 55.5-57wt% of the base soup, 13-14wt% of globefish flesh, 3-3.5wt% of swellfish roe, 7-8wt% of ear shells, 2-2.5wt% of leek, 2-2.5wt% of radish and 3-3.5wt% of fresh ginseng at 120-150 DEG C for 90 seconds adding 1-1.5wt% of king oyster mushroom, 1-1.5wt% of jujube and 1-1.5wt% of garlic as soon as the mixture begins to steam and adding 3-3.5wt% of winter mushroom and 2-2.5wt% of dropwort when the mixture completely boils.