rice-cake soup using camellia sinensis assamica and method for preparing camellia sinensis assamica rice-cake soup comprise terrine made chiken beef stock

摘要

The present invention is to prepare a rice cake soup by pulverizing and mixing nongyo rice called Janggun tea leaves and water, and then boiled the rice cake soup in Janggunjak Yaksen chicken broth broth prepared by putting the Yaksen ingredients in chicken bone, chicken, ginseng, jujube, It relates to a method of making rice cake soup topped with garter made of ingredients such as garlic, leek, seaweed, general tea leaves, and glutinous rice. By providing our traditional food, Tteokguk with modernized Korean Terin, we can meet consumer's tastes and desires, and we make rice cake soup with Janggun tea extract to prevent aging, prevent diabetes, prevent senile dementia, The method of manufacturing Jangguncha Tteokguk with terrine made from Jangguncha Yaksen chicken broth, which can be useful as a health functional food containing the effects of cancer prevention and heart disease, is mixed with crushed Janggun tea leaves and non-glutinous rice called water. After making steamed rice cake with steamed rice cake, dried it to make rice cake soup, boiled rice cake soup in Jangguncha Yaksen chicken broth broth prepared with chicken bone material, and then chicken, ginseng, jujube, garlic, leek, laver. Tteokguk made with ingredients such as general tea leaves and glutinous rice is prepared with garnish. The present invention can supply a new type of food to people who like the traditional rice cake soup, can be popularized as a unified product, can create a high value added with the globalization of Korea's own food, using Jangguncha extract By making rice cake soup can be useful as a health functional food containing the effects of anti-aging, diabetes prevention, senile dementia prevention, cancer prevention and heart disease.