KR101466871B1 - Method for ramie gravy - Google Patents

Abstract

More particularly, the present invention relates to a method for producing food and beverage, which is prepared by using the moxie root, gucci mango tree, Gucci mango root, Fungi mushrooms, mushrooms, bay leaves, pine needles and bamboo leaves are put into water and boiled in high heat. By mild fire, the ingredients contained in moss root are concentrated and concentrated. .

Description

{Method for ramie gravy}

More particularly, the present invention relates to a method for producing food and beverage, which is prepared by using the moxie root, gucci mango tree, Gucci mango root, Fungi mushrooms, mushrooms, bay leaves, pine needles and bamboo leaves are put into water and boiled in high heat. By mild fire, the ingredients contained in moss root are concentrated and concentrated. .

In general, broth means water boiled in meat. Instead of meat, dried fish or vegetables such as anchovies and sweet potatoes are used to make the basic taste of the dish.

In recent years, the concept of well-being to enjoy a healthy life has become widespread, and the desire to consume a lot of vegetables containing a lot of ingredients that contain a lot of health-beneficial ingredients is getting stronger And thus various kinds of broth using vegetables including many beneficial ingredients for the human body are being developed.

On the other hand, there is a tendency that the blood circulation is promoted, hemorrhage, intestinal bleeding, gum bleeding, uterine bleeding, hemorrhage, hematemesis, nose bleeding, When you have fever with fever, leukopenia, arthritis, arthritis, arthritis, arthritis, arthritis, arthritis, arthritis, arthritis, osteomalacia, , Bruises, diarrhea, urethritis, kidney inflammation, revenge, scarring, burning when thirsty, diabetes, bruises, sprains, asthma, addictive heritage, chicken and fish bones It is known that calcium is contained in a large amount, but the taste is strong, but it has a strong energy and it is used for medicinal purposes, but it is not widely used for food.

However, there is a problem that it is not consumed variously because the method used for edible food is made by mixing rice flour with rice flour and making it with rice cakes, and there is a problem in that there is a new recipe which can be easily and easily cooked using ramie root and ramie leaves Has come.

A first object of the present invention is to provide a method for producing moxifloxacin and moxifloxacin, which have the roots as the main ingredients of the main ingredients of the meat, which are used in most dishes so that they can be continuously consumed.

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The present invention is based on the fact that the present invention is based on the fact that in the present invention, boiled in hot water, dried in a mugwort, Gucci mulberry, Gucci mulberry root, mandarin mushroom, mandarin mushroom, The ingredients in the broth were concentrated and the concentrated broth was finished and the finished broth was used to make a variety of foodstuffs and food and beverages.

The present invention is advantageous for human body by providing food and beverage using new broth and moxa broth which can be manufactured using mossy roots and ramie leaves which are known to have efficacy such as antipyretic action, detoxification action, antimicrobial action and diuretic action But it can show a new flavor due to moxifloxacin, which has the advantage of contributing to rural income by increasing the consumption of ramie.

FIG. 1 is a view showing a process for producing a rape seed oil according to a first embodiment of the present invention. FIG.
FIG. 2 is a process diagram of the production of ramie broth according to the second embodiment of the present invention. FIG.
FIG. 3 is a process diagram of the production of ramshackle and ramie leaf salt according to the third embodiment of the present invention. FIG.
FIG. 4 is a flow chart showing a manufacturing process of a ramie leaf pickle according to a fourth embodiment of the present invention
FIG. 5 is a manufacturing process diagram of a ramie leaf according to a fifth embodiment of the present invention. FIG.
FIG. 6 is a manufacturing process diagram of a dried sauce according to a sixth embodiment of the present invention. FIG.
FIG. 7 is a manufacturing process diagram of a soy sauce and soybean paste according to a seventh embodiment of the present invention. FIG.

According to the embodiment of the present invention, the moxie broth is collected in October, dried and then washed thoroughly, and then guinea-pomace root, Gucci moxa root, Gucci moxa root, mandarin, mandarin mushroom, mandarin mushroom, laurel leaf, pine needle and bamboo leaf are put into water It is boiled with high heat. It is characterized by being able to acquire the ingredients contained in the moxifroi, Gucci mulberry, and the components of the mushroom and the mushroom of the guinea fungus, and the mushroom of the mushroom sufficiently to have a pharmacological effect.

According to another embodiment of the present invention, the moxifloxacillus can be obtained by adding seaweed, codworm and bonito capsules to boar broth manufactured according to the above-mentioned embodiment, and boiling the boar beef broth and bonito broth sequentially.

The food and beverage using the cornstarch according to the present invention is characterized by using the cornstarch produced according to the above-described embodiments and other embodiments.

Hereinafter, a method of manufacturing a variety of food and beverage products manufactured using the moxa broth manufactured and manufactured according to the embodiment of the present invention will be described in detail.

Hereinafter, the present invention will be described in more detail with reference to examples. The following examples are intended to illustrate and illustrate the present invention only. Further, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these embodiments in accordance with the gist of the present invention.

The materials mentioned below are to be indicated on the average, except for the case of large or small.

[Example 1] Preparation of basic waxy broth

The process for producing basic waxy margarine according to the embodiment is as follows.

First, the washing process (101), which prepares and cleanes the mossy root, Gucci mulberry, Gucci mulberry root, the oak, the fingering mushroom, the mushroom, the mushroom, the month-numbered leaves, the pine needles and the bamboo leaves and the washed guinea mulberry and Gucci mulberry and Gucci mulberry (102), which boils in high heat, and the boiling water which is boiled in the high boil (103), which are boiled in low temperature, And the suspended solids contained in the prepared spring water are filtered with cotton balls to remove suspended solids, and then the dried spring water is completed, cooled and stored in the refrigerator. Hereinafter, the broth produced in accordance with the above method is referred to as " basic broth (10). &Quot;

According to the embodiment, the boiling step 102 is carried out by collecting 100 grams (g) of dried roots, dried and stored in about October, and 50 grams (g) of guacifinous mulberry washed and dried and stored. 3 grams (g) and 3 laurel leaves with 5 grams (g) of pine needles and 10 liters of water with 10 grams of pine needles 50 grams (g) and 50 grams (g) (ℓ) and boil for 30 to 40 minutes with high heat (over 100 degrees Celsius).

In the dipping step (103), the boiled water heated through the first boiling step is heated for 3 to 4 hours at a low temperature (about 60 degrees Celsius), so that the nutrients contained in the mother liquor and other ingredients Keep cool and keep.

At this time, the wild roots which are collected and dried naturally in October are selected for use.

[Example 2] Production of rami for hot water

In the process for producing hot spring water for cooking hot water, the basic spring water produced by the first embodiment is heated for 2 hours to 3 hours with high heat, and then seaweed in a hot water is boiled for 15 minutes. (111), a bamboo shoot extraction process (112) for boiling the bamboo shrubs for 10 minutes and a bonito blanket extraction process (113) for boiling the bonito shrimp in a screen for 5 minutes are successively stored in a thermal insulation bottle . Hereinafter, the finished broth for hot water is referred to as "hot water for hot water (20)".

At this time, sea tangle, sea bass and bonito shellfish produce 30 grams (g) of 1 liter of basic marine broth (10) to produce hot broth for hot water.

[Example 3] Preparation of salt of rape leaf

The process for producing ramie leaf salt using ramie broth manufactured according to the first embodiment is as follows.

Onggi jars were filled with gravel on the bottom of a pot of Onggi pots, a tumbler on top of them, and a laminating process (121) in which thick bamboo leaves were mixed with bamboo leaves to a height of 10 centimeters, And then aged for 3 years in a sunny place where the lid is covered with a net, and the salt aged through the salt aging process 122 is poured into a pan, and the salt is stirred in a weak flame, (Hereinafter referred to as " salt 30 ") in which the water is removed from the salt while frying the salt for about 20 minutes to 20 minutes (124) It is laid at a height of 5 centimeters in the washing process (124) to collect the leaf of the greens which grew in the deep green color and remove the water. Then, it puts 30 grams (30) (200) grams of ramie salt (30) is added to 1 liter of basic ramen (10) after the lamination state holding process (126) in which the laminated ram leaves are not pressed by pressing the stone after the lamination process (125) (g), then pour it into a jar which is covered with laminated leaves and rhododendrons (30). The mouth of the jar is covered with a mesh. The jar is then covered with a lid. The mature leaf is aged for 3 months or more in a well-ventilated area. (127), and then finely grinded in a mortar. The salt completed in accordance with the above-described method is hereinafter referred to as " mallow leaf salt (40) ".

The dried leaf salt 40 prepared according to the above method is used as a substitute for salt when making food.

[Example 4] Production of ramie leaf pickles

The process for producing ramie leaf pickles using basic ramen (10) is as follows.

(131) which is washed and rinsed well and rinsed off with water, and then bundled in a predetermined number of units and put on a pottery pot and pressed with a stone so as not to float on the water, a basic liquor (10), soy sauce and vinegar (1: 1: 1: 0.5: 0.5) were added to the pots and the mixture was aged at a temperature of 10 ℃ for 3 weeks (133). Hereinafter, the embroidery pickled embryo completed in accordance with the above-mentioned method is referred to as " embryo pickled embryo (50) ".

At this time, the rape seeds were collected at the end of the stem in June, August, and October, and used smoothly, especially in the taste.

[Example 5] Preparation of ramie leaves

The process for producing ramie leaves using basic ramen (10) is as follows.

The dehydration process (143) is a process of washing the leaves of the moxa leaves and washing the leaves and then draining the water. The dehydration process (143) is used to squeeze water from boiled ramie leaves. The safflower seeds are stored separately together with the boiled spring leaves. The safflower leaves are used for the quenching process (144) for quenching for 1 hour at minus 40 ° C and the freeze storage process (145) for freezing at minus 20 ° C , A decompressing step 146 is carried out through a decompressing step 147 in which the decompressing step 146 is taken out to slowly dissolve the water and the water is removed and finely granulated (hereinafter, the finished ramie leaf is called "ramie leaf 60"). You can use leaves (60).

At this time, the squeezed seaweed stored separately and used for producing the radish leaf tea to be described later is referred to as " seaweed soup (15) "

[Example 6] Preparation of safflower sauce

The process for producing the seasoned sauce using the hot water for hot water is as follows.

Red pepper powder and Cheongyang red pepper powder, liver onion, chopped garlic, minced ginger, liver apple and moss leaf Mixing process (151) for mixing salt, (152), and then cooks hot or steamed food. The safflower sauce completed according to the above-mentioned method is hereinafter referred to as " safflower sauce 70 ".

According to the examples, the red pepper powder, the red pepper powder, 300 g of the red pepper powder, 3 large liver onions, 100 g of the minced garlic, 30 g of the minced ginger, 100 g of ginseng leaf salt prepared according to Example 3 and ginseng leaves prepared by Example 5? 200 grams (g) and 600 liters (ℓ) of hot broth for hot water prepared according to Example 2.

[Example 7] Preparation of soy sauce soy sauce

The process of making soy sauce soybean paste using primed beef broth is as follows.

After making masuo, it is boiled in water and boiled in basic broth to make meju. Then, Meju (161), which is made of rice straw, displays the meju, which is floated in a mixture of salt The Meju fermentation process (162) and the Meju separation process (163) to extract the fermented Meju remove the Meju, and make the Meju bean miso, and the meju melted water is melted in the soy sauce. Hereinafter, the completed soy sauce according to the above-described method will be referred to as " soy sauce soy sauce (80) " and the miso sauce will be referred to as "

At this time, the amount of the flaxseed salt 30 mixed with the basic flaxseed 10 is adjusted to the salinity so that the egg floats on the broth and floats by the size of the coin.

Also, after soaking the meju in the salted water, add the charcoal and the dry red pepper together.

On the other hand, 2000 grams (g) of soybean paste prepared by the above method was prepared by adding 500 g of grated rice gum (g) 200 grams (g), 200 grams of ginger leaf salt (g), 700 liters of hot water for cooking and 700 liters (ℓ).

[Example 8] Manufacture of ramie leaf tea

The process for producing ramie leaf tea using basic ramen oil is as follows.

Dried rhizome roots and dried Gucci mulberry roots and rhododendron leaf salt (40) were wrapped in cotton wrapper and then placed in a weak fire (60 ℃) for 2 to 3 hours Allow to cool for a few hours and then use the solution as tea.

According to the examples, when 300 grams (g) of guinea root, 300 grams (g) of guacillus spp. And 70 grams (g) of corn leaf salt (40) were added to 20 liters (ℓ) , The taste and flavor of tea is the best.

The timothy leaves tea prepared according to the above-mentioned method may be mixed with warm or cold water according to the preference and mixed with honey or sugar.

[Example 9] Preparation of roasted rice cake cake

The process for producing ramie rice cakes using basic ramen (10) is as follows.

Rice is washed and drained. Basic rice gruel (10) is put in, and the water of the rice which is called for 3 hours is removed. The rice leaves (60) and the gruel leaf salt (40) are mixed and crushed. ), And then pulled out with a glazed rice repeated twice, and cut into a predetermined length, and then insert the stem of the wooden barrel along the longitudinal direction and use it as a handle. When dried, the outer surface is mixed with 1: 1 mixture of perilla oil and olive oil Apply oil and sprinkle it on the grill.

According to the embodiment, 100 grams (g) of ramie leaf chop (60) and 20 grams (g) of ramie leaf salt (40) are mixed with 1 kilogram (kg) of rice to prepare ramie rice cake.

[Example 10] Manufacture of potato seaweed soup

The process for producing kneaded rice noodles using mangni broth 20 for hot water is as follows.

Add flour (60) and sesame leaf salt (40) into flour, add the flour (20) for hot water, knead it, push it to the bottom of the flour to remove air, seal it, and mature for 3 hours to 3 hours and 30 minutes in the refrigerator The kneaded dough is sliced to make a knot noodle, and the prepared noodle soup is prepared in water.

Pour broth (20), which is hot for cooking, into a pan and add shells, clusters, maces, hops and other shells, chopped onion, chili pepper and sun mush.

At this time, according to the embodiment, 100 grams (g) of radish leaf? (60 g), 30 grams (g) of radish leaf salt (40) and 400 liters ) Were used to make kneaded Kalguksu dough.

[Example 11] Manufacture of mother liquor

The process for preparing the mother liquor using the liquorice 20 for hot water is as follows.

Add flour (60) and sesame leaf salt (40) into flour, add the flour (20) for hot water, knead it, push it to the bottom of the flour to remove air, seal it, and mature for 3 hours to 3 hours and 30 minutes in the refrigerator Prepare a handmade dough by pushing the aged dough into the plunger.

Pour the boiled broth (20) for hot water into a pan, add clams and earthenware, cut zucchini and onion, add chopped garlic and chili pepper, boil, and cut off the handmade dough prepared by hand.

At this time, according to the embodiment, 100 grams (g) of radish leaf? (60 g), 30 grams (g) of radish leaf salt (40) and 400 liters ) Was used to make a handmade dough.

[Example 12] Manufacture of seaweed seaweed

A process for producing a seaweed seaweed using hot water for hot water (20) is as follows.

Add flour (60), ramie leaf salt (40), clam, roasted prawns, foxtail shellfish, chopped prawns and finely chopped squid, octopus, squid and roasted onion and green onions ), Knead it, put it in the oil pan, and finish the seafood exhibition.

At this time, it is possible to put a side wave on the seaweed of seaweed and to lay it down.

At this time, according to the embodiment, 200 grams (g) of radish leaf?, 60 grams (g) of radish leaf salt (40), and 1000 liters ) Was used to make seafood dough.

[Example 13] Preparation of stir-fried mozuku juice

The process for preparing roasted ramen using the ramen (20) for tang cooking is as follows.

After removing the inside and the ink container, wash it thoroughly and prepare a jukumi without water.

(40), ramie leaves (60), ramie leaves (70), and hot water for cooking. It is recommended that you add the following ingredients: We put roasted broth (20), and roasted by oneself. We put jukumi which we prepared and roasted to finish roasted jukumi.

At this time, jukumi can be substituted by squid or squid.

At this time, according to the examples, 20 grams (g) of ramie leaves (60), 10 grams (g) of ramie leaf salt (40) and 200 liters ) And 30 grams (g) of mossy seasoning were used. One onion and one potato, one third of blush, one part of parsley, and 200 grams (g) of cabbage were used to make jukumi .

[Example 14] Preparation of rhodopsin

The process for producing the rhizospheric ozokerite using hot water for hot water 20 is as follows.

8) Thick bamboo shoots (8 ㎜ thick) and 10 ㎜ thick sliced pork leeks are mixed with apples, kiwi and starch syrup, and matured with salt (40) and pepper for 24 hours. .

Prepare frying appetizer by mixing salt (40) and ramie leaves (60) in flour and bread crumbs.

Finely chop the meat with aged meat, cover with eggs, fry in boiling oil at 175 ° C, and then decorate with pork-grilled sauce and salad. Finely chopped finely chopped mushrooms and crushed walnuts, peanuts, curry powder, (40) and hot spring water (20) were mixed, and boiled sauces were sprayed to eat.

At this time, beef can be used instead of pork and pig meat to produce moxibiff gas.

At this time, according to the embodiment, the frying clothes are made by using 80 grams of gentian leaves (60), 50 grams of gentian leaf salt (40) and 1000 grams of bread powder (g) per 1000 grams of flour The sauce is made with 50 grams of grated mushrooms (g) and 80 grams of walnuts and peanuts (g) and 30 grams of curry powder (g) and 20 grams of ginger leaf (40 grams) And 200 grams (g) of liquorice juice (20).

[Example 15] Manufacture of Moshi Bullet Cutlet

A process for producing a mushroom mineral cutlet using hot water for hot water 20 is as follows.

After removing the head and the intestines of the crabs and taking out the blood, peel off the shells and sprinkle them with salt and pepper.

Prepare frying appetizer by mixing salt (40) and ramie leaves (60) in flour and bread crumbs.

Fried meat is added to the aged meat, and the eggs are dressed. Then, the meat is put into boiling oil at 170 ° C to 175 ° C and fried. After finishing the brow cutlet, finely chopped mushrooms and finely crushed walnuts, peanuts, curry powder and flax leaf salt 40) and hot water (20) were mixed with boiled sauce.

At this time, it is possible to manufacture cutlets using white fish such as whitish fishes such as whitewashed fishes, whitewashed fishes, uroggs, samsikyi, daegu, and seodae.

At this time, according to the embodiment, the frying clothes are made by using 80 grams of gentian leaves (60), 50 grams of gentian leaf salt (40) and 1000 grams of bread powder (g) per 1000 grams of flour The sauce is made with 50 grams of grated mushrooms (g) and 80 grams of walnuts and peanuts (g) and 30 grams of curry powder (g) and 20 grams of ginger leaf (40 grams) And 200 grams (g) of liquorice juice (20).

[Example 16] Preparation of porridge of porridge

A process for producing a mash seaweed using hot water for hot water (20) is as follows.

It is washed and cleaned, and the rice and the impurities which are called out are removed, and the water is cleaned thinly, and it is knitted and sliced, and the bow overclothes, the bow shells, the flounder shells and the bow shells are separated and the head part and the stem part are separated and the shiitake mushroom and the finely shiitake mushroom Add salt (40) and leaves (60) into the broth (20) and boil them with porridge.

At this time, according to the embodiment, 200 grams (g) of rice, 80 grams (g) of radish leaf?, 20 grams (g) of radish leaf salt (40) and 2000 liters ) Was used to complete the mash seafood dying.

[Example 17] Preparation of rice gruel

The process for producing ramie rice using rice bran 20 for hot water is as follows.

The beans were boiled in cold water for 3 days, cooled and boiled at 40 ℃. After cooling, they were stored at 20 ℃ in cold storage. The fermented bean paste (90) (60), mushroom sauce (70), chopped mushrooms, shiitake mushrooms and finely chopped old zucchini in boiling water (20) for boiling.

The mushrooms made from the above methods can be eaten with ramshackle, pickled vegetables and all kinds of side dishes.

At this time, according to the embodiment, about 300 grams (g) of bean paste (90), 50 grams (g) of ramie leaf (60), 30 grams (g) of ramie sauce 300 liters (ℓ) of cooked moxa broth (20) was used to make ramie miso.

[Example 18] Preparation of roasted pork belly

The process for producing ramie pork roast using the ramen (20) for hot-water cooking is as follows.

Raw seaweed rice is seasoned with salt (40) and pepper, and then aged in a refrigerator for 3 hours.

The pork belly made by the above method is prepared by putting together the pickled bean paste (50) and various kinds of bamboo vegetable together with the bean paste (90), ramie leaves (60) and ramie leaves (70) Add the top mushroom, shiitake mushroom, and old zucchini to boil the pancake. Then add the sesame oil to the pan leaf salt (40) and add the sesame oil to the pancake with the red pepper, garlic and sesame oil added with sesame oil.

At this time, pork belly can be substituted for the circuit, so you can eat it with chicken pie and pickled pie (50).

At this time, according to the embodiment, 300 grams (g) of soybean paste (90) was added to 300 liters (ℓ) of hot spring water (20), 50 grams (g) (g), two top mushrooms, 30 grams of gypsum mushroom (g), and 30 grams of old pumpkin (g).

[Example 19] Preparation of roasted ramie meat

The process of making ramie meat roast using hot water for hot water (20) is as follows.

(70), hot pepper paste and ramie soy sauce (80), syrup and sake, and liver with kiwi and top mushroom, mushroom, and onion, and carrots with green onion And put in a slice of green onion, chilled in the refrigerator for 24 hours and then roasted.

At this time, according to the embodiment, 70 grams (g) of spices (70), 20 grams (g) of hot pepper paste and 20 liters (ℓ) of ramen soy sauce (80) were added to 100 liters Add 20 grams of starch syrup (g), 50 grams of sake (g), 1 liver kiwifruit, 1 top mushroom, 30 grams of gypsum mushroom, 1 slice onion, 1/3 carrot and carrot juice, 600 grams (g) were chilled and chilled.

 [Example 20] Preparation of miso soybean stew

The process for producing miso soybean soup using soybean soup for hot water is as follows.

Add soybean paste (90), ramie leaves (60), mushroom sauce (70), raw clams, zucchini, potatoes and top mushrooms in boiled soy sauce (20) for boiling.

At this time, according to the embodiment, 50 grams of soybean paste (90), 20 grams (g) of ramie leaves and 60 grams of ramie leaves (70) were added to 300 liters (ℓ) Gram (g), 200 grams of raw clams (g), 1/3 of zucchini, 1 potato and 1 top mushroom were put into a miso pot stew.

[Example 21] Manufacture of embossed leaves

The process for producing the embryonic leaf height using the primordial seedling (10) is as follows.

Take from the end of the stem, trim it, clean it, and prepare the ramie leaves without water.

You can put the glutinous rice, which is basically rampant (10), into the water, and add the glutinous rice minced in the mortar to prepare it.

After applying the grass on the back side of the ready-made timothy leaves, dry them on the front side of the timothy leaves and dry them.

At this time, it is possible to form a shape by spraying black seeds on the front side of the ramie leaf.

The stored ramie leaves are taken by the amount used and fried in oil at around 175 ° C.

Fried ramie leaves can be taken out with a salad of ramen pork cutlet or ramie cutlet and used as a garnish or decoration.

According to the embodiment, 100 grams (g) of glutinous rice can be added to 700 liters (ℓ) of moxifloxacin (20), and 20 to 30 grams (g) of 100 millisecond powder, ramie leaf powder, I picked glutinous rice paste.

[Example 22] Preparation of ramie burgers

Processes for producing ramie burgers using ramie leaf (60) and ramie leaf salt (40) are as follows.

Finely chopped lean meat and pork lean meat, leek, leaf leek, some pepper and chopped leek White portion and onion are finely kneaded and kneaded in the refrigerator for 3 hours.

At this time, you can bake to remove the smell of the patty while spraying the wine and light it to remove the smell.

Prepared patties are placed on bread for hamburgers, salad, mustard and ketchup, then topped with cheese and served with moss leaf tea.

At this time, according to the embodiment, the patty for the hamburger is 30 grams (g) of radish leaf? (60), 30 grams (g) of radish leaf and 800 grams (g) of lean meat on 200 grams And 50 grams (g) of white onion and one onion.

Food and beverages manufactured using the above-described moxa gravy or its marrow broth do not depend on the type and composition ratio of the ingredients.

10: Basic oyster soup 20: Hot oyster soup for hot water
30: Rhododendron salt 40: Rhododendron salt
50: Leaf pickles 60: Leaf pickles
70: Peppermint sauce 80: soy sauce soy sauce
90: Miso miso

Claims (26)

Mushipuri and Gucci Mulberry and Gucci Mulberry roots, mushrooms and mushrooms, mushrooms and moonlit leaves, pine needles and bamboo leaves are cleaned and prepared by washing process (101) and washed moss root, Gucci mulberry and Gucci mulberry roots Pork and mushroom mushrooms and mushrooms, moon mushrooms, pine needles and bamboo leaves are put into water, boiled in boiling water (102), boiled water in hot boiled water is weakly boiled in water (103) And a suspension removing step (104) for removing suspended matters from the suspended suspended matter contained in the produced wormwood by using cotton balls. Mushipuri and Gucci Mulberry and Gucci Mulberry roots, mushrooms and mushrooms, mushrooms and moonlit leaves, pine needles and bamboo leaves are cleaned and prepared by washing process (101) and washed moss root, Gucci mulberry and Gucci mulberry roots The first boiling process (102) which boils the heat and the boiling of the pine tree and the fungus mushroom and the condition mushroom and the monthly leaves, the pine needles and the bamboo leaf in the water, and the boiling water which is boiled in the high boil, (104) which removes suspended solids from the suspended solids contained in the moxifloxacin, and the seaweed from which the suspended solids have been removed is heated for 2 to 3 hours with high heat, The seaweed extraction process (111) which boils for 15 minutes and the bamboo shoot extraction process (112) which boil the bamboo shoots in the screen for 10 minutes and the skipjack bran in the screen are boiled for 5 minutes That process for producing a linen broth which comprises a bonito extract step 113. The delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete delete

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