Recipe for beef soup for human consumption based on cattle bones with suitable additives and supplementary rinsing water

In a process to make beef soup, a quantity of cattle bones (no vertebra) is placed in warm water (25-30C) for 5-10 minutes, and the fat is then washed off using water at 10-15 degrees C. The bones and fat are then placed in a sieve within a boiler which is then filled with water and heated to 30-40 degrees C. Salt is added on reaching a temperature of 30-40 degrees C and the contents are allowed to simmer for approximately one hour, following which the temperature is reduced to 95 degrees C and maintained at this level for 2.5 hours. The boiler liquid contents are then drained to another container; the boiler is rinsed with clean water which is also drained to the container. Further spices are then admixed to the soup to taste. The soup is then decanted into suitable containers and frozen to at least -18 degrees C. The frozen soup is sub-divided into retail portions and packed in heat-sealed foil. Also claimed is a commensurate cooking recipe for 100 liters of soup based on 25 kg of bones with 90 liters of water supplemented by suitable flavoring additives and 15 liters of rinse water. Die Erfindung betrifft ein Verfahren zur Herstellung von gefrorener Rinderkraftbrühe. Dabei werden Rinderknochen und Rinderfleischfett in einem Kessel, in einem Sieb liegend, erwärmt.