MANUFACTURING METHOD OF PORK HOCK CONTAINING ENZYME ELEMENT AND PORK HOCK PRODUCED THEREBY

摘要

The present invention relates to a method to produce pork hocks containing enzyme components including Japanese apricot enzymes, Allium hookeri enzymes, and apple enzymes which are beneficial to the human body. According to the present invention, the method comprises: (a) a pre-treating step of removing fur and shoes from an appropriate quantity of pork hocks, washing the same with water, boiling the same in boiling water for about ten minutes, and removing blood, foreign materials, and oil; (b) producing meat stock to boil the pre-treated material by adding 100 liters of water, a main seasoning agent, a supplementary seasoning agent, and a herbal medicinal material in a container; (c) adding pork hocks of a quantity which is the same as the quantity of the produced meat stock in the container in order to be firstly boiled for 60-120 minutes; and (d) adding an enzyme liquid mixed with Japanese apricot enzymes, Allium hookeri enzymes, and apple enzymes at the same rate in the container in order to be secondly boiled for 30-60 minutes.