KR100487607B1 - Health radish chip and its manufacturing method - Google Patents

Abstract

The present invention relates to a healthy mussel skin and a manufacturing method that can enhance the taste and aroma of food, aid digestion, and prevent various adult diseases when ingested in a food such as meat or sashimi. , A large enough flat area to surround the contents of Ssam, such as meat or sashimi, with a thickness of 1 mm to 3 mm, with the outer shell removed and salted with a salt content of 0.1 to 5 percent. It characterized in that the acidulant, sweetener, seasonings, coloring spices of the present invention, the method for producing a healthy mussel skin of the present invention, the preparation step of salting the object of a predetermined size with a predetermined salinity, and the object prepared in the preparation step After cutting thinly in size, and then immersed in a immersion liquid at room temperature for a predetermined time for coloring and flavoring, and the standard cutting step to a certain shape and the above It is characterized in that it comprises a completion step of packaging the processed object in a predetermined unit in the processing step, it is possible to standardize and package the mussel skin for long-term preservation, and various flavors and flavors are added to the tough texture of meat It adds taste, promotes digestion, and is taken as a health food to prevent various adult diseases such as lowering cholesterol, and can be colored in various colors. Has the effect of enjoying vegetables together.

Description

Health radish chip and its manufacturing method

The present invention relates to a healthy radish skin and a manufacturing method, and more particularly, healthy mussels to enhance the taste and aroma of food, aid digestion, and prevent various adult diseases when ingested with meat or ssam It relates to a blood and a manufacturing method.

In general, when eating meat or sashimi, it has been eaten with vegetables, which are alkaline foods, to suppress the fishy taste or smell of meat and neutralize sashimi, which is acidic foods.

In particular, in order to consume these vegetables at the same time as meat in Korea, a unique food culture has been developed.

These foods are always served in homes, restaurants and sushi restaurants that cook and sell beef, pork, chicken, etc., and most of them are lettuce, cabbage, sesame leaves, seaweed, seaweed, seaweed, and kelp. Is provided.

However, radish has a crisp, chewy taste and fragrant aroma that is unique to the meat, and the ingredients in the radish tend to soften the meat, help digestion, and prevent adult diseases caused by excessive intake of meat. Although it is the best vegetable for sashimi, it was common to chop or cut it into pieces because of the difficulty of slicing it and crushing it.

In particular, at home, it is very difficult to cut the general radish in a small thickness enough to wrap it, and it is difficult to use radish for food. In restaurants, the radish skin is provided by cutting the pickled general radish with a shredder. It is difficult to cut, standardized, sterilized and packaged, it is difficult to be distributed for a long time, so it can not be repeatedly reproduced industrially, such a radish was not widely used in homes and restaurants.

In addition, the conventional radish skin is simply made in the shape of a disc, so it is inconvenient to wrap the wrap, and only the salt and vinegar are added, so the bitter taste of radish is still alive. There was a problem that the function as could not be exhibited.

In addition, the conventional radish skin, there is a problem that does not satisfy the needs of the consumer has a variety of tastes and tastes because there is no special nutrients.

An object of the present invention for solving the above problems, it is possible to standardize, package the mussel skin for long-term preservation, mass production to enable the popularization of mussel skin, remove the radish skin smooth, tough A variety of flavors and flavors are added to the texture to enhance the taste of meat, promote digestion, and ingest the body to lower cholesterol. In providing.

In addition, another object of the present invention, it is possible to take a variety of nutrients, such as calcium, vitamin C, vitamin E, minerals, it is possible to color in a variety of colors using natural dyes, red beet or other vegetables and vegetables in addition to general radish To provide a healthy mussier and a manufacturing method to enjoy together.

Healthy mussel skin of the present invention for achieving the above object, has a flat surface large enough to surround the contents of the meat, such as meat or sashimi, 1 mm to 3 mm thick, the outer shell is removed and the salinity is 0.1 to It is characterized in that the object is dipped at 5 percent as a main material, and a small amount of acidulant, sweetener, seasoning, coloring flavor is used as a subsidiary material.

In addition, the object is to select any one of the general radish, red beet, turnips and combinations thereof, the coloring spices are pear, apple, strawberry, grape, banana, orange, lemon, pineapple, kiwi, cherry, quince and Fruits made by selecting any one of these combinations, spices made by selecting any one of mustard, horseradish (horseradish), red pepper, onion, garlic and combinations thereof, vegetables made of carrot or fresh vinegar, and baeknyeoncho Chinese herbal medicine made by selecting any one of, gardenia, ginseng, wolfberry, Schisandra chinensis, Yinyanggok, ganoderma lucidum, absorptia, cornus, plum, Astragalus, and combinations thereof, green tea, oolong tea, jasmine and any combination thereof It is possible to include a variety of tea, and herbs formed by selecting any one of laurel leaves, mint, lavender, and a combination thereof.

On the other hand, the method for producing a healthy mussier of the present invention for achieving the above object, the preparation step of salting the object of a predetermined size with a predetermined salinity, and then thinly cut the object prepared in the preparation step to a predetermined size, then coloring and flavoring It is characterized in that it comprises a processing step of immersing in the immersion liquid at a predetermined time at room temperature, the standard cutting in a predetermined form and the completion step of packaging the object processed in the processing step in a predetermined unit.

In addition, the immersion liquid is preferably 0.1 to 2% by weight of acidulant, 0.1 to 0.2% by weight of sweetener, 0.005 to 0.01% by weight of seasonings, 0.1 to 50% by weight of coloring spices, and 47.79 to 99.695% by weight of water.

In addition, the processing step, while sequentially moving the object at intervals of 1 mm to 3 mm to reciprocate the blade of the three cutting machine to cut vertically or rotate the object, while approaching the blade of the cutting machine toward the rotation center of the object Cutting the circumferential surface, the immersion step of immersing the object cut in the cutting step in the immersion liquid at room temperature for 30 minutes to 2 hours and the object immersed in the immersion step with a press cutter at the same time removing the object It is possible to include a standard cutting step for standard cutting to a certain shape, such as disc, oval, square, polygon, rolled rectangular shape.

Hereinafter, with reference to the drawings will be described in detail a healthy mussel skin and a manufacturing method according to a preferred embodiment of the present invention.

First, as shown in Figures 1 to 3, the healthy mussel skin 10, 20, 30 of the present invention, has a flat area large enough to surround the contents of the food, such as meat or sashimi, The thickness (t) is 1 mm to 3 mm, the outer material is removed, the salinity is 0.1 to 5 percent as a main material, and a small amount of acidulants, sweeteners, seasonings, coloring spices as an ingredient.

Here, the object is to use a plain radish instead of a radish for plain radish, a cylindrical radish having a diameter of 3 cm to 20 cm can be used as usual, in addition, red beet or turnip may be used.

In particular, the red beet is a plant that has been widely used as a tonic since it has been recognized for its efficacy such as activation of intestinal function early in the West, and is rich in amino acids, dietary fiber, vitamins, minerals, and the like. It is a kind of dark purple radish that is good for relieving constipation and promoting skin care.

On the other hand, general radish has ingredients that make meat meat lighter, and has a characteristic crispy and bitter taste.

Therefore, salts are included in the general radish to make it dense and have a tough texture so that the shape is maintained while wrapping the weaving.

In addition, the salted radish contains acidulants, sweeteners, seasonings, coloring spices to remove the bitter taste of the radish, which contains a small amount of citric acid, malic acid, tartaric acid, succinic acid, sodium acid, vinegar, vinegar, etc. The sweetener may include glucose, maltose, sugar, fructose, saccharin, aspartame, and the like, and the seasoning may contain sodium L-glutamate or the like.

In addition, the coloring spices may be used fruits, spices, vegetables, herbal, tea, herbs, such as fruits, pears, apples, strawberries, grapes, bananas, oranges, lemons, pineapples, kiwi, cherries , Extracts of Chinese quince, granules, pulp, powder may be contained, the seasoning, mustard, horseradish (horseradish), pepper, onion, garlic may contain extracts or powdered ingredients, as the vegetables The extract powder of carrot or fresh vinegar may be contained.

In addition, the herbal medicine may contain baeknyeoncho, gardenia, ginseng, gojija, Schisandra chinensis, Eumyangkuk, ganoderma lucidum, gyeoljaja, cornus oil, plum, Astragalus extract or powder components, the tea is of green tea, oolong tea, jasmine It may contain extracts or powdered ingredients.

In addition, the herbs may be contained extract or powder of bay leaf, mint, lavender.

On the other hand, the object, as shown in Figure 1, the outer shell may be formed of a thin disk-shaped stiff skin 10, as shown in Figure 2, as shown in Figure 2, the thin rectangular plate shape also removed the outer shell It may be formed of the artifice skin 20, as shown in Figure 3, it is possible to be formed of the artifice skin 30 of the rectangular shape rolled up in a long roll form.

In addition, it is formed in an oval shape, polygonal shape, character shape, or the like, which is convenient to surround the food, and may be manufactured in an appetizing shape.

These various shapes can be produced in various ways according to the various blade frame of the press cutter, the muslimpi 30 of Figure 3 is to produce by cutting the circumferential surface with a blade while rotating radish as if peeling off the apple peel. It is possible.

Therefore, the caterpillar takes the ssampi (10) 20 of Figs. 1 to 2 in hand, puts the ssam food on its center, and then rolls or squeezes the ssampi (10) and 20 to surround the ssam food. In a bite, you eat.

In addition, by cutting the ssampiche 30 of Figure 3 to a suitable size to wrap the ssam also to eat or can be used to decorate the ssampiche 30 of FIG.

On the other hand, in more detail with respect to the method for producing a healthy radish skin 10, 20, 30 of the present invention, the method of manufacturing a healthy radish skin of the present invention, the preparation step (S1) and processing step ( S2) and the completion step (S3) is made.

That is, the preparation step (S1) is a step of salting an object of a predetermined size with a predetermined salinity, the general radioactive step (S11) for automatically sorting the general radish, red beet, turnips, etc. with a predetermined size / weight or more with a selector and , Washing step (S12) to wash the selected radish with a washing machine, foreign matter removal step (S13) to cut the radish portion and saeng portion of the washed radish with a cutter, the radish from which foreign substances are removed 5 to 10 percent salinity at room temperature It is equipped with a salting step (S14) to be salted in the salt tank so that the salted radish desalting step (S15) for desalting in the salting tank so that the salinity is 0.1 to 5 percent.

Here, the salting step (S14) is to chewy the tissue of radish, the desalting step (S15) is to lower the salinity suitable for eating.

In addition, it is possible to compress the radish with a press or a heavy load heavy material in the salting step (S14), it is possible to adjust the temperature of the salt tank or desalting tank to a predetermined temperature.

Such salting and desalting are intended to facilitate cutting, and the radish, which has been salted to a certain degree, is intended to have a clean cut, fine tissue, and toughness during fine cutting.

In addition, it is also possible to omit the desalting step (S15) by adjusting the salinity in the salting step (S14).

On the other hand, in the processing step (S2), the object prepared in the preparation step (S1) thinly sliced to a predetermined size, and then immersed in a immersion liquid at room temperature for a predetermined time for coloring and flavoring, and cutting the standard in a certain form As a cutting step (S21), immersion step (S22) and the standard cutting step (S23) is provided.

Here, the cutting step (S21), while sequentially moving the radish prepared in the preparation step (S1) at intervals of 1 mm to 3 mm to produce the radish skin of FIGS. Cutting the blades of the seasons vertically by reciprocating, or rotating the radish to produce the mud skin of Figure 3, cutting the circumferential surface (thin peeling inwards from the shell while approaching the blade of the thinner in the direction of the rotation center of radish) Here, the cutting machine and the cutting method is a technique that is already known and widely used when cutting meat or vegetables, and thus is a technique that can be modified and changed by those skilled in the art.

In addition, the immersion step (S22) is a step of immersing the object cut in the cutting step (S21) for 30 minutes to 2 hours at room temperature, the standard cutting step (S23), the immersion step ( At step S22), the target is immersed in a certain shape, such as a disk, oval, square, polygonal, rolled rectangular shape, and the like, while removing the outer shell with a press cutter.

Here, the immersion liquid is 0.1 to 2% by weight, 0.1 to 0.2% by weight sweeteners, 0.005 to 0.01% by weight seasonings, 0.1 to 50% by weight colored spices, and 47.79% water to enhance the aroma and taste inherent in radish skin To 99.695 weight percent.

On the other hand, the immersion step (S22) may be carried out before the cutting step (S21), the standard cutting step (S23) may be carried out before the immersion step (S22).

Here, the acidulant is citric acid, malic acid, tartaric acid, succinic acid, sodium acid, vinegar, persimmon vinegar is added, the sweetener is added glucose, maltose, sugar, fructose, saccharin, aspartame, the seasoning is L- Sodium glutamate and the like can be added.

In addition, the coloring spices may be added to fruits, spices, vegetables, herbal, tea, herbs, such as fruits, pears, apples, strawberries, grapes, bananas, oranges, lemons, pineapples, kiwi, Cherry, Chinese quince juice / extract / powder may be added, and as the seasoning, mustard, wasabi (horseradish), pepper, onion, garlic extract / powder may be added, and the vegetables may be carrot or fresh vinegar. Extract / powder of may be added.

Therefore, nutrients such as vitamins, calcium, and various minerals contained in the fruits are contained so that the growing children or the elderly, as well as adults can provide the necessary nutrients.

In addition, the herbal medicine may be added baeknyeoncho, gardenia, ginseng, gojija, Schisandra chinensis, Eumyangkuk, ganoderma lucidum, gwanjaja, cornus, plum, Astragalus extract, powder, green tea, oolong tea, jasmine extract Powder may be added, and as the herbs, bay leaf, mint, lavender extract / powder may be added.

The pharmacological action of the herbal or herb is added to act as a health food, it can also play a role of increasing the flavor and taste of meat.

On the other hand, the completion step (S3) comprises a sterilization step (S31) for sterilizing the immersed radish with an ultraviolet sterilizer and a packaging step (S32) for unit packaging the radish sterilized in the sterilization step (S31).

At this time, the sterilization step (S31) can be sterilized in hot water (70 degrees to 80 degrees Celsius) for about 10 minutes, and can be omitted because the sterilization step (S31).

In addition, the packaging step (S32), in addition to vacuum packaging can be packaged in various forms, the immersed radish may be packaged with a predetermined amount of immersion liquid.

Therefore, at home or restaurant, it is possible to simply buy the mussels of the present invention packaged as needed and wrap the wraps with meat or sashimi, or process them secondly and eat them instead of pickled radish. In one embodiment, a cylindrical plain radish, typically 3 cm to 20 cm in diameter, having a thickness (t) of 1 mm to 3 mm, with an outer skin removed, with a salinity of 0.1 to 5 percent, and a finely cut object as the main material. 0.1 to 2% by weight, 0.1 to 0.2% by weight sweetener, 0.005 to 0.01% by weight seasoning, 0.1 to 50% by weight colorant, and 47.79 to 99.695% by weight water to enhance the aroma and taste inherent in radish skin Phosphorus will be dipped in dipping solution.

As described above, according to the healthy radish skin and the manufacturing method of the present invention, it is possible to standardize and package the radish skin for long-term preservation, mass production to enable the popularization of the radish skin, and remove the skin of radish to soften In addition, various flavors and aromas are added to the tough texture to enhance the taste of meat, promote digestion, and ingest the body to lower cholesterol, and function as a health food that can prevent various adult diseases, calcium and vitamin C. , Vitamin E, minerals and other nutrients can be ingested, using natural dyes can be colored in a variety of colors, in addition to ordinary radish has the effect of enjoying red beet or other vegetables and vegetables together.

1 is a perspective view showing a health moss in accordance with a preferred embodiment of the present invention.

Figure 2 is a perspective view showing a healthy mussein according to another embodiment of the present invention.

Figure 3 is a perspective view showing a healthy mussein according to another embodiment of the present invention.

Figure 4 is a block diagram showing a method of manufacturing healthy mussein according to an embodiment of the present invention.

<Description of the symbols for the main parts of the drawings>

10, 20, 30: seamless skin 20: seamless skin

S1: Preparation Stage S11: General Wireless Phase

S12: cleaning step S13: foreign material removal step

S14: Dyeing stage S15: Desalting stage

S2: Machining step S21: Cutting step

S22: Immersion stage S23: Standard cutting

S3: completion step S31: sterilization step

S32: Packing Step

Claims (6)

The main ingredients are vegetables, fruits, etc., which have a flat area that can surround the contents of meat, sashimi, etc., and have a thickness of 1 mm to 3 mm, and whose outer skin is removed and salts are 0.1 to 5 percent. And 0.1 to 2 weight percent of acidulants, 0.1 to 0.2 weight percent of sweeteners, 0.005 to 0.01 weight percent of seasonings, 0.1 to 50 weight percent of coloring spices, and 47.79 to 99.695 weight percent of water, The object, the skin is thin, oval plate, oval plate shape, rectangular plate shape, polygonal plate shape, or rolled rectangular shape in a rolled form, characterized in that the healthy mussick blood. According to claim 1, wherein the object is selected from any one of the general radish, red beet, turnips and combinations thereof, the coloring spices are pears, apples, strawberries, grapes, bananas, oranges, lemons, pineapples, kiwi, Fruits made from selecting any one of cherries, Chinese quince and combinations thereof, mustard, horseradish, pepper, onion, garlic and seasonings made from any one selected from them, and carrots or fresh herbs Vegetables, herbal medicines made by selecting any one of baeknyeoncho, gardenia, ginseng, wolfberry, schisandra chinensis, yin and yang, ganoderma lucidum, necropsis, cornus, plum, and a combination thereof, among green tea, oolong tea, jasmine and combinations thereof It consists of a variety of teas made by selecting any one, and herbs made by selecting any one of laurel leaves, mint, lavender, and a combination thereof. Health mussam of Jing blood. delete Preparing the salt (S1) by desalting the object that can surround the contents of the food such as meat or sashimi, and lowering it to an appropriate salinity for eating; Thinly cutting the object prepared in the preparation step (S1), and then immersing it in an immersion liquid containing subsidiary materials at room temperature for coloring and flavoring, and cutting the standard in a predetermined form (S2); And Completion step (S3) for wrapping the object processed in the processing step (S2) in a predetermined unit; It is made, including In the processing step (S2), while sequentially moving the object at intervals of 1 mm to 3 mm, vertical cutting or rotating the object by reciprocating the blade of the cutter (normal vegetable or meat cutter), A cutting step (S21) of cutting the circumferential surface (cutting thinly inwardly from the shell) while approaching the blade in the direction of the rotation center of the object; Immersion step (S22) for immersing the object cut in the cutting step (S21) for 30 minutes to 2 hours at room temperature; And Standard cutting step of standard cutting the object immersed in the immersing step (S22) to a certain shape, such as a disc, oval, square, polygonal, rolled rectangular shape in the form of a roll, while simultaneously removing the outer shell with a press cutter (S23). ); Health moss skin manufacturing method comprising a. The method of claim 4, wherein the immersion liquid is 0.1 to 2% by weight of acidulant, 0.1 to 0.2% by weight sweetener, 0.005 to 0.01% by weight seasoning, 0.1 to 50% by weight colorant, and 47.79 to 99.695% by weight water. Healthy radish manufacturing method. delete