KR100302112B1 - How to Make Anchovy Sauce - Google Patents

Abstract

The present invention relates to a method for producing anchovy salted anchovy three hundred seconds, the mixing step of mixing anchovy and salt; Aging fermentation step of fermenting the anchovy mixed with the salt into a maturation tank; Sterilization step of sterilization by heating the fermentation complete anchovy; In the anchovy sake prepared by the extraction step of extracting the anchovy sake fry to pour the anchovy remaining only bone and pure juice on the plate of fine pores, natural drying in the mixing step before the aging fermentation step 12 to 24 hours Add 0.5 ~ 0.7% by weight of dried triticale leaves on the basis of the mixture of salt and anchovy, and add the anchovy mixed with saline and triticale leaves in the fermentation tank buried at a depth of 3m underground in the aging fermentation step. It is fermented for 2 years while maintaining the temperature, and the fermented anchovy salt is heated to 100 ~ 130 ℃ and boiled for 10 hours to sterilize to make anchovy fish paste. It removes the fishy taste and smell from the existing anchovy fish sauce. It is not only effective in flavoring anchovy fish sauce but also in various adult diseases and diseases such as arteriosclerosis and chemotherapy of cancer patients such as uterine cancer and breast cancer. To (抗老), such as a method of producing three hundred seconds Anchovy Sauce showing good results in health protection and promotion.

Description

Method of manufacturing anchovy fish paste of three hundred seconds

The present invention relates to a method of manufacturing anchovy sake made by adding three hundred seconds, remove the peculiar smell of chopped soup to give a clean and delicious taste, and acts in the overall disease of the arteries, such as arteriosclerosis (항), route (抗老) The present invention relates to a method of preparing anchovy salted anchovy fish which has good results for health protection and promotion.

Anchovy liquid salted salted anchovy is used mainly for dipping Kimjang, and it is conventionally prepared by mixing only anchovies and salts, so that the fermentation process produces ammonia when decomposing proteins, resulting in fishy taste and fishy taste.

The three hundred vinegar is not only good for improving appetite and stamina, but also for various diseases by using the powder or leaves of fish or meat with bad smell due to its own ingredients. It is known to have an excellent effect.

So far, the use of three hundred seconds has been used in the way of drinking in water, sweetened, mixed with water, drinks, miso soup, herbs, seasoned soy sauce, chopped roots, fried with sesame oil, salt, or made into alcohol. There was no application of this to food preparation.

The present invention is prepared by adding three hundred seconds to the anchovy sake used as salted fish when immersing kimchi that Koreans consume all the time to remove the bad smell of conventional anchovy sake to give a fresh and delicious taste as well as to taste the taste of food added such as kimchi It is an object of the present invention to provide a method for producing anchovy salted anchovy fish as a health supplement food which can exert an excellent effect on various diseases.

Hereinafter, a method for preparing anchovy salted anchovy according to the present invention will be described in detail.

That is, according to the present invention, the mixing step of mixing anchovy and salt in a constant volume ratio; Aging fermentation step of fermenting the anchovy mixed with the salt into a aging tank; Sterilization step of boiling and sterilizing by heating the anchovy completed fermentation; In the manufacturing method of the conventional anchovy chopped salt consisting of an extraction step of pouring the anchovy remaining only the bone and pure juice on a plate of fine pores to extract a clear liquid anchovy chopped, the mixture of anchovy and salt in the mixing step Naturally dried for 12-24 hours to 0.5 ~ 0.7% by weight based on the total weight of the mixture of salt and anchovy, dried dried trichophytium leaves, and the aged fermentation step of the anchovy mixed with salt and trichophytium 3m underground The fermentation is carried out by fermentation for 2 years while maintaining the temperature of 4 ~ 6 ℃ in the deeply buried aging tank.In the sterilization step, the anchovy mixture which has been fermented after 2 years has been heated to 100 ~ 130 ℃ for more than 10 hours. Boil and sterilize to prepare anchovies of three hundred seconds.

In the mixing step, the mixing ratio of anchovy and salt is preferably in a volume ratio of 3: 1. When adding the three hundred seconds leaves that are not dried when the three seconds leaves are added, the dried leaves must be used. At this time, put the leaves of 300 seconds in brine concentration of 25% and heated to 100 ~ 130 ℃ may be added to boil more than 10 hours.

If the amount of leaves added is less than 0.5% by weight, the taste and nutritional effect is better as the more added if not much taste, but it is preferable to add 0.5 ~ 0.7% by weight because the economic efficiency of three hundred seconds is high (高價). The aging tank used in the fermentation step is used to bury deep to the depth of about 3m underground to maintain a constant temperature without large changes.

In the method of manufacturing anchovy fish sauce of three hundred seconds of the present invention, instead of adding dried three hundred seconds leaves to the mixture of anchovies and salts, it is possible to use fresh leaves which are not dried after washing the leaves. At this time, the raw leaves are mixed with saline to sterilize by adding 0.5 ~ 0.7% by weight based on the total weight of the mixture of saline and anchovy in the step before sterilization of the anchovy is complete fermentation in the maturation tank.

In addition, in the method of manufacturing anchovy fish sauce of three hundred seconds of the present invention, it is possible to use the root of three hundred seconds instead of three hundred leaves. When sterilizing the anchovy salt sauce with sterilized and clear liquid only in the container, wash it cleanly and carefully remove the dried root of 300 sec to prevent foreign substances from entering. Add 0.5 ~ 0.7% by weight based on the weight of the anchovy salt sauce.

Three hundred seconds is a perennial herb with the scientific name Saururus Chinensis (Lour) Baill, 30-90 cm high, with white roots, straight stems and pointed leafy egg-shaped leaves. Three leaves under the flower turn white in early summer.

In particular, the three hundred seconds contain a large amount of prabon-based substances, water-soluble tannins, minerals, etc., anti-cancer, antioxidant, anti-aging, diuresis, constipation, stool, liver, diabetes, kidney, arteriosclerosis, high blood pressure, stomach, heart, women's diseases, chronic fatigue, skin Beauty, detoxification, antibacterial, swelling, rupture, harvesting, clearing, feeding, species, each, jaundice, pregnancy, fever, pediatric disease, tendon disease, neuralgia, myalgia, rheumatism, osteomyelitis, etc. (Choigyu-Hyung edited the three hundred sec health law, Chinese herbal medicine dictionary, Dangboncho, herbal herbal milk, botanical name Sildo Go, Yeongdamchae medicinal book, Guangseo tract of land, herbal medicine promotion, Hunan Pharmaceuticals, Chinese Pharmacy Dictionary, Chinese Medical Dictionary).

The action of three hundred seconds is as follows.

'Prabon'-based substances such as' Querchithrin', 'Isoquoerchithrine', and 'Lucin' contained in the three hundred seconds, the water-soluble 'tannin' acts to smooth the blood circulation and inhibit the coagulation of platelets It acts in the overall disease of the adult such as hardening, and the water-soluble tannin of 300 seconds inhibits the formation of 'lipid peroxide', which causes many diseases, in tissue cells, and binds well with heavy metals in water, so heavy metals are not dissolved in blood and excreted. It promotes the growth of beneficial bacteria in the intestine and inhibits the growth of harmful bacteria.

In addition, the three hundred seconds of diuretic, diuretic and strong action helps to prevent and improve kidney and heart disease, especially cancer treatment, such as lung cancer, liver cancer, gastric cancer, and three hundred seconds to smell the fish or meat with bad smell It goes and tastes better.

Referring to the production method of anchovy anchovy three hundred seconds according to the present invention in detail.

Example 1

(1) mixing step

After purchasing fresh raw anchovy, the salt was mixed with anchovy at a volume ratio of 75%: 25%.

(2) addition step

The dried anchovy mixed with the salt was naturally dried for 20 hours, and 0.6 wt% of the dried triticale leaf was added based on the weight of the anchovy mixture.

The more the amount of the leaves added, the more effective the protection and promotion of health, such as anti-experience, route, etc., but the high cost of three hundred seconds is not economical, 0.5 ~ 0.7% is appropriate, at this time, if you put the dried three hundred seconds leaves You must use dried leaves.

(3) fermentation step

In the addition step, the mixture of anchovy and salt added with 300 seconds leaf was put into a aging tank buried at a depth of 3m underground and aged for 2 years while maintaining the temperature of 5 ℃.

(4) sterilization step

After 2 years, the fermented anchovy mixture was heated to 120 ° C. and boiled for 13 hours to sterilize. At this time, evaporate the water and other substances as much as possible.

(5) extraction step

After the sterilization step, only the bone and pure juicy anchovies were poured on a plate of micropores to extract a clear liquid anchovy sauce.

Example 2

Example 2 was carried out in the same manner as in Example 1, but the mixing step and the ripening fermentation step was carried out differently to add the leaves not dried 300 seconds.

That is, the anchovy mixture mixed with the salt was put into a mature tank deeply buried to the depth of 3m underground and aged for two years while maintaining the temperature of 5 ℃ to clean the fermentation complete anchovy to remove the water and then dried green triticale leaves 0.6 wt% was added based on the weight of the fermented anchovy.

The three hundred seconds anchovy sake made in the same manner as in Examples 1 and 2 by removing the unpleasant smell such as fishy smell of the conventional anchovy sake gave a fresh and delicious taste and the effect of the active ingredients in three hundred seconds was contained in the anchovy sake.

Example 3

Example 3 was carried out in the same manner as in Example 1, but the difference was carried out by adding the root of the three hundred seconds washed thoroughly after the same mixing step, aging fermentation step, sterilization step, extraction step as in Example 1.

In other words, anchovies mixed with salt were put into a maturing tank buried at a depth of 3m underground and aged for 2 years while maintaining the temperature of 5 ℃ .The fermented anchovies were heated to 120 ℃ and boiled for 13 hours to sterilize, leaving only bone and pure gravy. Was poured onto a plate of micropores and extracted with a clear liquid anchovy chopped anchovy, and then washed thoroughly to add a white root of three hundred seconds of water to remove 0.6% by weight based on the weight of the anchovy.

When doing so, it was more cumbersome for the hands to trim the root of the three hundred seconds and package it without foreign matter than in Examples 1 and 2, but the active ingredient of three hundred seconds was more than in Examples 1 and 2 to which the leaves of three hundred seconds were added. Many were eluted, which improved the taste and nutrition.

The anchovy salted anchovy of the present invention prepared through the manufacturing process as described above has the taste of fresh anchovy anchovy with the fishy taste and smell of the existing anchovy salted fish which is removed and added to various foods such as kimchi. Good for promotion and stamina enhancement. In addition, by eating foods such as kimchi containing three hundred seconds anchovy sake of the present invention can be obtained in the body by ingesting the beneficial ingredients contained in three hundred seconds without ingesting health foods, and can be effective in the treatment of adult diseases and chemo.

Claims (1)

Mixing step of mixing anchovy and salt in a constant volume ratio; Aging fermentation step of fermenting the anchovy mixed with the salt into a aging tank; Sterilization step of boiling and sterilizing by heating the anchovy completed fermentation; In the manufacturing method of the conventional anchovy liquid chops consisting of an extraction step of pouring the anchovy remaining only bone and pure juice on the plate of the fine pores to extract the clear anchovy chopped, In the mixing step, 0.5 ~ 0.7% by weight of the dried leaves of three hundred seconds naturally dried for 12 to 24 hours to the mixture of anchovy and salt, based on the total weight of the mixture of salt and anchovy, In the aging fermentation step, the mixture of the salt and anchovy with the addition of three hundred seconds leaves into a immersion tank deeply buried at a depth of about 3m underground and proceeds by fermentation for two years while maintaining a temperature of 4 ~ 6 ℃, Fermentation complete anchovy mixture through the aging step of the production method of three hundred seconds anchovy sake characterized in that the sterilization by heating to 100 ~ 130 ℃ boil over 10 hours.