KR100435289B1 - Manufacturing method of pickled sea foods using a medical plant - Google Patents
Manufacturing method of pickled sea foods using a medical plant Download PDFInfo
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- KR100435289B1 KR100435289B1 KR10-2002-0001864A KR20020001864A KR100435289B1 KR 100435289 B1 KR100435289 B1 KR 100435289B1 KR 20020001864 A KR20020001864 A KR 20020001864A KR 100435289 B1 KR100435289 B1 KR 100435289B1
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- South Korea
- Prior art keywords
- seawater
- salted
- container
- charcoal
- salted fish
- Prior art date
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000014102 seafood Nutrition 0.000 title description 2
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000008216 herbs Nutrition 0.000 claims abstract description 12
- 229910001385 heavy metal Inorganic materials 0.000 claims abstract description 11
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 230000009286 beneficial effect Effects 0.000 claims abstract description 9
- 231100000252 nontoxic Toxicity 0.000 claims abstract description 6
- 230000003000 nontoxic effect Effects 0.000 claims abstract description 6
- 239000013535 sea water Substances 0.000 claims description 46
- 239000003610 charcoal Substances 0.000 claims description 24
- BQCADISMDOOEFD-UHFFFAOYSA-N Silver Chemical compound [Ag] BQCADISMDOOEFD-UHFFFAOYSA-N 0.000 claims description 18
- 229910052709 silver Inorganic materials 0.000 claims description 18
- 239000004332 silver Substances 0.000 claims description 18
- 235000014676 Phragmites communis Nutrition 0.000 claims description 8
- 231100000419 toxicity Toxicity 0.000 claims description 7
- 230000001988 toxicity Effects 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 4
- 230000032683 aging Effects 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims description 3
- 240000006891 Artemisia vulgaris Species 0.000 claims description 3
- 244000241838 Lycium barbarum Species 0.000 claims description 3
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 3
- 235000003805 Musa ABB Group Nutrition 0.000 claims description 3
- 240000008790 Musa x paradisiaca Species 0.000 claims description 3
- 244000273256 Phragmites communis Species 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 235000015266 Plantago major Nutrition 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 235000021395 porridge Nutrition 0.000 claims description 3
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 244000234609 Portulaca oleracea Species 0.000 claims description 2
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 2
- 241000746966 Zizania Species 0.000 claims description 2
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 2
- 241000411851 herbal medicine Species 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 239000010902 straw Substances 0.000 claims description 2
- 235000010254 Jasminum officinale Nutrition 0.000 claims 1
- 240000005385 Jasminum sambac Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 210000004185 liver Anatomy 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 231100000331 toxic Toxicity 0.000 claims 1
- 230000002588 toxic effect Effects 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 241000251468 Actinopterygii Species 0.000 abstract description 34
- 238000007598 dipping method Methods 0.000 abstract description 3
- 238000009826 distribution Methods 0.000 abstract description 3
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 23
- 235000002639 sodium chloride Nutrition 0.000 description 21
- 231100000614 poison Toxicity 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 241001454694 Clupeiformes Species 0.000 description 3
- 235000019513 anchovy Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 2
- 241000237502 Ostreidae Species 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Chemical class 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 239000003344 environmental pollutant Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000020636 oyster Nutrition 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000719 pollutant Toxicity 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 235000003097 Artemisia absinthium Nutrition 0.000 description 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical class [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 239000001138 artemisia absinthium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000000748 compression moulding Methods 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 230000010198 maturation time Effects 0.000 description 1
- -1 night gate Chemical compound 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000002787 reinforcement Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Chemical class 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
Abstract
본 발명은 젓갈 및 액젓 제조방법에 관한 것으로, 보다 상세하게는 젓갈 및 액젓 제조시 각종 독성분이 제거된 무독소 소금을 사용함과 아울러 인체에 유익한 각종 약초를 사용하여 제조된 약초를 이용한 젓갈 및 액젓 제조방법에 관한 것이다.The present invention relates to a method for manufacturing salted fish and salted fish, more specifically, using a non-toxic salt from which various toxins have been removed when manufacturing salted fish and salted fish, and manufacturing salted fish and salted fish using various herbs that are beneficial to the human body It is about a method.
본 발명의 목적은 젓갈이나 액젓을 담글시 사용되는 천일염에 함유된 각종 중금속을 제거함과 아울러 젓갈등을 먹을 경우 각종 약초에 함유된 인체에 유익한 성분을 병행하여 섭취할 수 있으며 포장 유통시에도 쉽게 변질되지 않는 약초를 이용한 젓갈 및 액젓 제조방법을 제공하는데 있다.It is an object of the present invention to remove various heavy metals contained in sun salt used when dipping salted fish or salted fish, and when eating salted fish, it is possible to ingest the beneficial ingredients contained in various herbs in parallel and easily deteriorate even during package distribution. It is to provide a method for manufacturing salted fish and salted fish using herbs not.
Description
본 발명은 젓갈 및 액젓 제조방법에 관한 것으로서, 보다 상세하게는 젓갈 및 액젓 제조시 각종 독성분이 제거된 무독소 소금을 사용함과 아울러 인체에 유익한 각종 약초를 사용하여 제조된 약초를 이용한 젓갈제조방법에 관한 것이다.The present invention relates to a method for manufacturing salted fish and salted fish, and more particularly to the method of manufacturing salted fish using a variety of medicinal herbs that are beneficial to the human body as well as the use of non-toxic salts to remove various toxic substances when manufacturing salted fish and salted fish It is about.
우리 민족은 예로부터 젓갈 종류를 즐겨 먹어 왔으며, 젓갈을 각종 발효식품, 예를 들면 김치등을 담글 경우 양념으로 사용하여 왔다.Korean people have enjoyed the type of salted fish since ancient times, and has used salted fish as a seasoning for fermented foods such as kimchi.
이러한 고유음식 양념재료로 사용되거나 그대로 식용되어 온 젓갈은 그 제조과정에서 소금이 투입되게 되는데 현대에 이르러 각종 공해물질의 배출과 환경오염으로 인해 천일염이 각종 중금속에 오염되어 그대로 사용하거나 가공처리하여 사용하여도 오염물질의 제거가 어려워 인체의 건강을 위협하고 있는 실정이며, 또한 현대인에게 요구되는 각종 영양소를 젓갈(액젓)의 식용만으로는 충분하게 보충할 수도 없어 왔다.Salted salt is used during the manufacturing process of salted fish which has been used as a seasoning ingredient or indigenous food. In modern times, natural salt is contaminated with various heavy metals due to the discharge of various pollutants and environmental pollution, or it is used as it is or processed. Even though it is difficult to remove pollutants, the situation is threatening the health of the human body. Also, various kinds of nutrients required by modern people have not been adequately supplemented with salted fish.
본 발명은 이와 같은 문제점을 해결하기 위해 창안된 것으로, 본 발명의 목적은 젓갈이나 액젓을 담글시 사용되는 천일염에 함유된 각종 중금속을 제거함과 아울러 젓갈등을 먹을 경우 각종 약초에 함유된 인체에 유익한 성분을 병행하여 섭취할수 있으며 포장 유통시에도 쉽게 변질되지 않는 약초를 이용한 젓갈제조방법을 제공하는데 있다.The present invention was devised to solve such a problem, and an object of the present invention is to remove various heavy metals contained in sun salt used for dipping salted fish or fish sauce, and to eat salted fish, which is beneficial to the human body contained in various herbs. It is to provide a method of manufacturing salted seafood using herbs that can be consumed in parallel with the ingredients and does not easily deteriorate even during distribution.
상기의 목적을 달성하기 위한 본 발명은, 해수를 해수용기에 투입한 후 숯과 은을 담은 마대에 담아 상기 해수용기에 담그고 중금속 제거 기능이 탁월한 갈대를 널빤지에 끼워 상기 해수용기에 투입한후 젓갈이나 액젓 재료인 새우, 멸치, 굴을 상기 해수용기에 투여하여 담근후 해수용기 뚜껑을 덮고 일정 시간 경과시킨 다음 물기를 제거하는 공정과, 상기 전 공정에서 물기를 제거한 젓갈재료들을 젓갈용기에 담고 염전의 증발지에서 숯과 은을 마대에 담아 해수에 담가두고 갈대를 뿌리채로 널빤지에 구멍을 내고 끼워서 바닷물에 띄워 해수의 독성분을 제거하여 제조된 무독소 소금을 숯물에 풀어서 간을 맞추거나, 해수를 해수용기에 담고 오존살균기나 초음파 세척기를 밀폐상태에서 작동시켜 바닷물의 독성을 제거시키고 숯과 은을 담가두고 갈대를 뿌리채로 널빤지에 구멍을 내고 끼운 뒤 바닷물에 띄워서 바닷물의 독성을 다시 제거시킨 해수에 무독소소금을 합하여 염도를 맞추는 공정과, 인체 유익한 성분을 지닌 약초인 자감초, 산죽, 쇠비름, 짚신나물, 구기자, 질경이, 솔잎, 쑥, 야관문, 담쟁이덩굴중 하나이상을 선택하여 오존살균기나 초음파세척기를 작동시켜 온갖 농약독이나 중금속등을 제거하고 숯물로 세척한 후 말려서 분말로 하여 첨가하는 공정과, 젓갈제조과정에서 은과 숯을 젓갈재료와 같이 버무린 후 숙성시킴과 아울러 숙성용기내에 산죽을 띄워 젓갈이 숙성과정에서 부패되는 것을 방지시키는 공정과, 숙성 기간에 경과하게 되면 용기에 담가둔 숯과 은을 제거한 후 포장용기에 담아 개별 포장하는 공정으로 이루어지는 것을 특징으로 한다.In order to achieve the above object, the present invention, after putting the seawater into the seawater container and put it in the seawater container containing charcoal and silver soaked in the seawater container and put the reeds excellent in heavy metal removal function on the plank and put into the seawater container Shrimp, anchovies, and oysters, which are ingredients of fish or fish sauce, are soaked in the seawater container, and then covered with a seawater container lid and then evaporated for a certain period of time. Soak charcoal and silver in the evaporation place in the evaporation place and soak it in seawater. With reed roots, make a hole in the board and insert it, and float it in sea water to remove the poisonous salts of seawater. In a seawater container to operate the ozone sterilizer or ultrasonic cleaner in a sealed state to remove the toxicity of sea water and soak charcoal and silver The process of adjusting the salinity by adding non-toxic salts to seawater, which removes the toxicity of seawater by making holes in the board with the roots and inserting it into the seawater, and eliminating the toxicity of seawater, and the herbs that are beneficial to human body Select one or more of wolfberry, plantain, pine needles, mugwort, night gate, and ivy to operate ozone sterilizer or ultrasonic cleaner to remove all kinds of pesticides and heavy metals, wash them with charcoal, and dry them to add powder. In the manufacturing process, mix silver and charcoal with salted ingredients, and then ferment them together.Then, let the rice porridge float in the aging container to prevent the salts from spoiling during fermentation process. After removal, it is characterized by consisting of a step of individually packaging the packaging container.
이하, 본 발명의 바람직한 실시예를 설명코져 한다.Hereinafter, preferred embodiments of the present invention will be described.
약초를 이용한 젓갈 및 액젓제조방법Salted and salted fish production method using herbs
제1공정 (젓갈재료 제독공정)1st process (detoxification process of salted material)
해수를 해수용기에 투입한 후 숯과 은을 담은 마대에 담아 해수용기에 담그고 중금속 제거 기능이 탁월한 갈대를 널빤지에 끼워 해수용기에 투입하여 바닷물 속에 들어있는 각종 유해성분을 제독시킨다.Seawater is poured into seawater containers, then placed in charcoal and silver sacks, immersed in seawater containers, and reeds with excellent reinforcement of heavy metals are put on boards and put into seawater containers to detoxify various harmful ingredients in seawater.
이어서, 젓갈이나 액젓 재료인 새우, 멸치, 굴 등을 상기 제독시킨 바닷물이 들어 있는 해수용기에 투여하여 담근 후 용기뚜껑을 덮고 일정시간이 경과된 후 건져내어 물기를 제거한다.Subsequently, the salted shrimp or anchovy, shrimp, anchovy, oyster, etc. are administered to a seawater container containing the detoxified seawater, soaked, and then covered with a container lid and dried after a certain time to remove water.
이와 같이 하게 되면 바닷물과 젓갈재료에 함유된 중금속 등의 온갖 유해성분을 숯, 은, 갈대의 천연적인 복합기능으로 제거할 수 있으며, 반대로 인체에 유익한 PH, 칼슘, 칼륨등의 유익성분은 더욱 증가가 된다.In this way, all kinds of harmful constituents such as heavy metals in seawater and salted fish can be removed by the natural complex function of charcoal, silver, and reed, and the beneficial ingredients such as PH, calcium, potassium, etc., which are beneficial to the human body, are further increased. Becomes
제2공정(젓갈재료 투입공정)2nd Process (Adding Salted Material)
상기 전 공정에서 제독시켜 물기를 제거한 젓갈재료들을 젓갈용기에 담고, 바닷물에 숯, 은, 갈대를 넣고 제독시킨 해수숯물에 천일염,(혹은 함초소금이나 죽염)을 넣고 염도를 맞춘다.Put salted salted material in the salted salted salted salted container in salted water, put salt and salt in sea salted charcoal (or seaweed salt or bamboo salt).
혹은 해수를 해수용기에 담고 오존살균기나 초음파 세척기를 밀폐상태에서 바닷물의 독성을 제거시키고 숯과 은을 담가두고 갈대를 뿌리채로 널빤지에 구멍을 내고 끼운 뒤 바닷물에 띄워서 바닷물의 독성을 다시 제거시킨 해수에 무독성 소금인 천일염, 함초소금, 죽염을 합하여 염도를 맞출수도 있다.Or seawater in seawater containers, ozone sterilizer or ultrasonic cleaner to remove seawater toxicity in a sealed state, soaked charcoal and silver, and made holes in the board with reed roots, and then floated in the seawater to remove seawater toxicity. You can adjust the salinity by combining non-toxic salts such as sun salt, sea salt and bamboo salt.
제3공정(약초 분말 투입공정)3rd process (medicinal herb powder input process)
인체 유익한 성분을 지닌 약초인, 예를들면 자감초, 산죽, 쇠비름, 짚신나물, 구기자, 질경이, 솔잎, 쑥, 야관문, 담쟁이 덩굴 등의 1가지 이상의 선택된 약초를 세척용기에 넣고 물을 부은 뒤 오존살균기나 초음파세척기로 살균하여 온갖 농약독이나 중금속등을 제거하고 건져내어, 숯물로 세척한 후 말려서 분말(또는 엑기스)을 첨가한다.One or more selected medicinal herbs, such as persimmon herb, wild rice, purslane, straw greens, goji berry, plantain, pine needles, wormwood, night gate, ivy, etc. Sterilize with a sterilizer or ultrasonic cleaner, remove all pesticide poisons or heavy metals, wash them out with charcoal, and dry them to add powder (or extract).
제4공정(젓갈숙성 및 제독공정)4th process (salt pickling and detoxification process)
젓갈제조과정에서 은이나 숯을 넣고 숙성시킨다. 이렇게하면 소금간이 젓갈재료에 스며들기 쉬워 숙성시간이 단축됨과 아울러 젓갈의 맛이 뛰어나게 된다.Silver or charcoal is added during fermentation. This makes salt seasoning easier to pickle, shortening the maturation time and the taste of salted salt.
또한, 숙성과정에서도 숯이나 은을 투입하게 되면 흡착력과 살균력을 이용하여 젓갈재료나 천일염이나 약초등에 잔류된 각종 유독성분을 재차 제독시킬수 있으며 숙성과정에서 발생할 수 있는 이물질이나 유해가스나 유해 세균을 흡착, 중화, 살균시킬 수 있다.In addition, if charcoal or silver is added during the aging process, it can detoxify various toxic substances remaining in salted material, sun salt or herbal medicine by using adsorption power and sterilization power, and adsorbs foreign substances, harmful gases or harmful bacteria that may occur during the aging process. Can be neutralized and sterilized.
또한, 젓갈용기내에 방부기능이 있는 산죽을 띄워 젓갈이 숙성과정에서 부패되는 것을 방지할 수도 있다.In addition, it is possible to prevent the decaying during the maturation process by placing a mountain porridge with antiseptic function in the salted container.
제5공정(젓갈포장공정)5th process (Saltfish packaging process)
숙성 기간에 경과하게 되면 젓갈용기에 담가둔 숯이나 은을 제거한 후 포장용기에 담아 개별포장을 한다.After the maturation period, the charcoal or silver in the salted container is removed, and then packaged individually in the packing container.
포장과정에서도 압축 성형한 숯 또는 은을 넣어줌으로서 살균 및 부패를 방지하여 준다.The packaging process also prevents sterilization and decay by adding compression molded charcoal or silver.
또한, 액젓으로 사용할 때는 완성된 젓갈의 액기스와, 압축 성형한 숯 또는 은을 넣어서 포장용기에 넣고 포장하여 준다.In addition, when using as a fish sauce, the finished salt of the salted fish, and the charcoal or silver compression molding is put in a packaging container and packed.
참고로 압축 성형숯이나 은은 포장용기 뚜껑 안쪽에 약간 높이가 있는 작은 공간을 하나 더 만들고 그 공간에 맞는 압축 성형한 막대기 모양의 숯을 움직이지 않게 내용물이 잠기도록 끼우되 숯의 맨 끝에는 소량의 은을 묶거나 도포 해준다. 이렇게 하면 유통 중에 발생할 수 있는 이물질 및 각종 독등을 숯과 은의 위 기능으로 2번에 걸쳐서 제독시키고 살균시킬 수 있으며 습도 조절은 물론 탈취 기능과 내용물의 부패를 막아줌으로서 장기보존이 가능해지며 불필요하게 건조제(SILICA GEL)를 사용하지 않아도 된다.For reference, compressed charcoal or silver is made with a small space inside the lid of the container, which is a little bit higher, and the contents of the compressed charcoal stick shaped to fit the space are locked so as not to move. Bundle or apply This can detoxify and sterilize foreign substances and various poisons that can occur during distribution in two times with the function of charcoal and silver, and can control the humidity as well as deodorization function and prevent the decay of contents. You do not need to use (SILICA GEL).
상술한 바와같이, 본 발명에 따르면 젓갈이나 액젓을 담글시 사용되는 천일염에 함유된 각종 중금속을 제거함과 아울러 젓갈등을 먹을 경우 각종 약초에 함유된 인체에 유익한 성분을 병행하여 섭취할 수 있으며 포장 유통시에도 쉽게 변질되지 않는 젓갈 및 액젓을 먹을 수 있게 된다.As described above, according to the present invention, in addition to removing various heavy metals contained in sun salt used for dipping salted fish or salted fish, and eating salted fish, it is possible to consume the ingredients beneficial to the human body contained in various herbs in parallel. You will be able to eat salted fish and salted fish that do not deteriorate easily.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100766808B1 (en) | 2005-07-05 | 2007-10-17 | 최대언 | the biofunctional pickled fish manufacture method |
| KR100840873B1 (en) | 2007-06-05 | 2008-06-23 | 웰리네사람들주식회사 | The method for manufacture a preserve salted fish using a natural substance and product thereof |
| KR101581159B1 (en) * | 2015-04-27 | 2015-12-30 | 나유선 | A salted sauce composition containing allium hookeri extracts and the process for the preparation of kimchi by using the same |
| KR101883873B1 (en) * | 2018-01-26 | 2018-08-01 | 농업회사법인 콩콩맘주식회사 | Method for preparing Kimchi comprising tomato |
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| KR20030070335A (en) * | 2002-02-25 | 2003-08-30 | 김성호 | Manufacture method of boiled herb rice with assorted mixtures |
| KR20030089381A (en) * | 2002-05-16 | 2003-11-21 | 김성호 | Manufacturing method of pickled sea foods using a medical plant |
| KR102153966B1 (en) * | 2020-02-12 | 2020-09-09 | 주식회사 더젓갈 | Method for preparing salted-fermented shrimp containing pine needlee extract |
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| KR100766808B1 (en) | 2005-07-05 | 2007-10-17 | 최대언 | the biofunctional pickled fish manufacture method |
| KR100840873B1 (en) | 2007-06-05 | 2008-06-23 | 웰리네사람들주식회사 | The method for manufacture a preserve salted fish using a natural substance and product thereof |
| KR101581159B1 (en) * | 2015-04-27 | 2015-12-30 | 나유선 | A salted sauce composition containing allium hookeri extracts and the process for the preparation of kimchi by using the same |
| KR101883873B1 (en) * | 2018-01-26 | 2018-08-01 | 농업회사법인 콩콩맘주식회사 | Method for preparing Kimchi comprising tomato |
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| KR20030061872A (en) | 2003-07-23 |
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