KR100495143B1 - Process for producing sauces by use of foxglove - Google Patents

Abstract

The present invention relates to a method for preparing a nutrition supplement source containing a turmeric extract, and more specifically, by adding 2 parts by weight of turmeric and 1 part by weight of a natural additive for color development based on 100 parts by weight of broth material After boiled and cooled down to about 1/2, the solution is poured into a sieve and 5 parts by weight of starch syrup is added to 100 parts by weight of the total volume of the solution. It is about.

The turmeric source prepared as described above is intended to make it easy and easy to use the pharmacological effect of the turmeric used as a medicinal herb as a cooking source, as well as to reinforce the taste of food by removing the peculiar smell of meat or fish. It is expected to be widely used in a wide range of food fields as a natural food additive for rejuvenation that raises the level of seasoning sauce by raising appetite and obtaining an excellent blood tonic effect. do.

Description

PROCESS FOR PRODUCING SAUCES BY USE OF FOXGLOVE}

The present invention relates to a method for producing a turmeric sauce containing a turmeric extract, and more particularly, to add nutrition to the broth, which is mainly used as a medicinal herb to enhance the taste of food as well as to promote nutrition and health The present invention relates to a method of manufacturing a rejuvenating sauce with a new concept of effect.

In cooking, the sauce is used to enhance the appetite of the dish and to add color beauty to the dish to stimulate appetite. Sauces can also be used to entangle various ingredients together during cooking or to supplement the nutrients in the main ingredients. These sauces should be in harmony with the food they come with, both in taste and nutrition.

Sauces are known for various types of dishes, such as Korean, Western, Chinese, and Japanese, and can be divided into meat, fish, and vegetables by the ingredients of the dish. In addition to the use of meat or fish sauce to enhance the taste of food or to decorate the color, fish or fish sauces are required to remove or mitigate the fishy smells that are unique to meat or fish, thereby preventing the appetite of cooking from being lowered. In particular, meat or fish sauce is also required to smooth the meat.

Thus far, the sauces used in cooking have different uses and functions depending on the ingredients used and the unique taste of the sauces, but are generally used to supplement or reinforce the taste or color of the dishes. However, it is difficult to find a cooking source that can be used not only to flavor or color the food, but also to help health in terms of nutrition.

The present invention is to provide a nutritional reinforcement source that can enhance the appetite as well as enhance the appetite to enhance the appetite in addition to the effect of supplementing the taste or color of the cooking has a conventional cooking source.

The present invention is added by adding 2 parts by weight of turmeric to 100 parts by weight of broth material to boil until the amount of the total solution is reduced to about half, and then cooled, the solution is placed in a sieve and 100 parts by weight of the total volume of the solution 5 parts by weight of starch syrup is added to provide a method for producing nutritional supplements for sulfur containing boiled until the viscosity occurs.

In such a manufacturing method, a fish bone material, fish bones, chicken, beef, bones, pheasant, etc. can be used. Add water, ginger, garlic, salt, and pepper to this broth and boil it over a high heat to prepare the broth. Ginger, garlic, salt, and pepper may be added in an appropriate amount to remove fishy fishy material and match the liver, and those of ordinary skill in the art will be able to adjust it appropriately according to diet or preference. .

Fish bone of the broth material is broth using the bones of deep sea fish, for example, it is preferable to use bones such as tuna, early, cod. Tuna especially uses tuna head bones. Deep sea fish bones are less fishy, but by adding ginger, garlic, and pepper to boil together to remove fishy flavors, you can further enhance the flavor of the broth.

When the broth is prepared, add 2 parts by weight of sulfur of per 100 parts by weight of broth and boil until the volume of the total solution is reduced to half. For the turmeric, depending on the color of the use of the source can be used for the green, dried and dried sulfur.

Chihhuang is a plant originated from China. It is a perennial herb that is cultivated as a herb in various parts of Korea. This root is called Jhuang, which is natural as it is raw jihwang (生地黄), dried is called Guangji (乾 地 黃). Sukjihwang (Mature Jiheon) is steamed nine times and dried, and is black, slightly sweet and sticky. Saengjihwang is well broken reddish brown, and Guhwanghwang is blackish grey, with a slight bitter taste. Saenghwanghwang is a hemostatic essence (利 水劑) to clear the blood and releasing the blood in the tissue is a good medicine. When the joints are sprained or bruised with bruises, they are crushed and attached to release the blood and have an excellent effect on analgesia. Guanjihwang is used as a medicine to help clear the blood and help kidney and soy sauce.Sukjihwang is a medicinal herb that is effective for the fragile people as a ginseng tonic. It is known as a blackening and energizing medicine.

When the sulphide is used as the sulfur used in the production method of the present invention, 'black sauce' is obtained, and when raw sulfur is used, 'white sauce' is produced. Black sauce and white sauce can be prepared by adding 1 part by weight of powdered powder. Finely ground gardenia and yellow bell pepper instead of powdered powder will give you a 'yellow sauce', and green peas will be obtained when you grind peas and uncooked green peppers finely. Thus, according to the coloring additives added to a sulfur-based sauce, it is possible to make a sauce of various colors suitable for use. Such coloring additives are also used as herbs in herbal medicine and are already well known for the following benefits:

The term medicinal means vine root of Deisocorea japonica or Deisocorea batatas belonging to the family Deuscoreaceae. It is harvested and dried between winter solstice and winter solstice after autumn fall. hard. It contains starch, mucus, protein, fat, arginine choline, and diastases. It also acts on the girdle, lung, kidney, stomach and liver. Efficacy in dryness and lack of vigor, such as when showing symptoms of ginseng, famo (貝母), Bokryeong (행 仁), etc. (배합 仁) is a good combination to take. Even if you take diabetes every month for a long time instead of tea is said to be effective.

Gardenia is the term for “fruit of the gardenia” as a medicinal herb, and is used as an antipyretic for diuresis, eye disease, and jaundice.

Cornus is the fruit of the deciduous tree of the dogwood family. It contains glycosides, organic acids such as uric acid, apple acid, and tin acid, and it also contains vitamin A and a large amount of sugar. Seeds contain palmitic acid, oleic acid, linoleic acid, and the like. Among the components, cornine is known to have an excitatory action of parasympathetic nerves. From ancient times, the herbal medicine was medicinal. "Acceptive Bogam", "Hyangyakseongbang", etc., according to the effects of strong sound (强 陰), Shinjeong (신 精) and Shingi (腎氣) reinforcement, convergence. It is used as a medicine for headache, tinnitus, seawater disease, fever and excessive menstruation. It is also used for folk remedies such as cold sweat and nocturnal enuresis. Tea and liquor is also blessed, the cold and cold (보), such as the effect (효과) is effective.

In this way, boiled together with the natural coloring products added according to the color to be added to boil, and when the volume of the entire solution is reduced by half, the broth is lowered from the fire, crushed succinate sulfur and sifted to remove the mass.

The starch syrup is added to the broth made in this way, and the starch syrup can be added or subtracted according to preference. Preferably 5 parts by weight is added to the total solution. After completely dissolving the starch syrup, the volume of the solution was reduced to about 50 to 70% by volume and heated until the viscosity of the solution flowed down without breaking when a small amount was taken to prepare a turmeric sauce according to the present invention.

Although it is a bitter taste in itself, it is possible to feel the mild bitterness in the turmeric sauce according to the present invention, but this bitterness neutralizes the peculiar fishy smell of meat or fish, so that it is possible not only to enjoy the taste of fish dishes today. It is thought that it will be possible to increase the appetite by changing the tastes of domesticated sweetness on our table.

In another aspect, the present invention is added by adding 2 parts by weight of the turmeric to 100 parts by weight of chicken broth to boil until the amount of the total solution is reduced to about half, and then cooled, the solution is placed in a sieve and mustard, mustard oil It provides a method for producing a salad for the turmeric sauce, including stirring, yolk, ginseng, lemon juice, sugar, salt in the same direction.

In the method of manufacturing salad turmeric sauce, only chicken meat is used instead of fish bone, mustard is used in hot water, and weak soybean oil is stir-fried swallow bean (aka rat eye bean), and the fresh ginseng is 5 years old fresh ginseng. Grind and use

This salad turmeric sauce can be chilled and used as a salad sauce for vegetables or fish.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments.

Example 1

Sookjiwang Black Sauce Preparation

Add appropriate amount of water, ginger, garlic, salt, and black pepper to the washed tuna head bone according to your preference, and boil it on high heat to prepare broth. 1 part by weight of powdered powder of powdered milk and 2 parts by weight of sulfur The mixture was boiled until the amount of the total solution was reduced to about 1/2, and then the broth was cooled down, cooled, crushed and then sieved. Add 5 parts by weight of starch syrup, mix well, and reduce the volume of the solution to about 50 to 70% by volume, and heat it until the viscosity is enough to flow down without breaking. A black sauce was obtained.

Example 2

Raw Sausage White Sauce Preparation

Add appropriate amount of water, ginger, garlic, salt, and black pepper to the washed tuna head bone according to your preference, and boil it over high heat to prepare the broth. For 1 part by weight of powdered powder and 2 parts by weight The mixture was boiled until the amount of the total solution was reduced to about 1/2. Then, the broth was cooled down, cooled, crushed, and then sieved. Add 5 parts by weight of starch syrup, mix well, and then reduce the volume of the solution to about 50 to 70% by volume in high heat, and take small amounts and heat it until it has a viscosity that will flow without interruption. A white sauce was obtained.

Example 3

Manufactured yellow sauce

Add appropriate amount of water, ginger, garlic, salt, and black pepper to the washed tuna head bone according to your preference, and boil it over high heat to prepare the broth. For 1 part by weight of 100 parts by weight of Gardenia powder and 2 parts by weight Then, 2 parts by weight of finely ground yellow bell peppers were added and the mixture was boiled until the amount of the whole solution was reduced to about 1/2. Then, the broth was cooled down, crushed, and then sieved. Add 5 parts by weight of starch syrup, mix well, and then reduce the volume of the solution to about 50 to 70% by volume in high heat, and take small amounts and heat it until it has a viscosity that will flow without interruption. A yellow sauce containing was obtained.

Example 4

Manufactured green sauce green sauce

Add appropriate amount of water, ginger, garlic, salt, and black pepper to the washed tuna head bone according to your preference and boil it on high heat to prepare the broth. 3 parts by weight of unrefined green peppers 3 parts by weight of finely ground peas and 2 parts by weight of raw sulfur added to boil until the amount of the total solution was reduced to about 1/2, then cooled down the broth to cool, crushed the raw sulfur and sifted to remove the mass. Add 5 parts by weight of starch syrup, mix well, and then reduce the volume of the solution to about 50 to 70% by volume in high heat, and take small amounts and heat it until it has a viscosity that will flow without interruption. A green sauce was obtained.

Example 5

Manufacture of Guernsey Red Sauce

Add appropriate amount of water, ginger, garlic, salt, and black pepper to the washed tuna head bone according to your preference and boil it over high heat to prepare broth. 3 parts by weight of finely grown cornus oil, finely ground After adding 3 parts by weight of red pepper and 2 parts by weight of dried koji sulfur, boil until the amount of the total solution was reduced to about 1/2, and then the broth was cooled down, and the dried koji sulfur was crushed and sifted to remove the mass. Add 5 parts by weight of starch syrup, mix well, and reduce the volume of the solution to about 50 to 70% by volume, and heat it until the viscosity is enough to flow down without breaking when a small amount is taken. Red sauce containing was obtained.

Example 6

Foxglove Sauce for Salad

Add water, ginger, garlic, salt, and pepper to the chicken according to your preference and boil it on a high heat to prepare a broth, and add 2 parts by weight of turmeric and 1 part by weight of powdered powder to 100 parts by weight of the prepared broth. Boil until it is reduced to about 1/2, and then cool, and then 10 cups of cooled broth, 1 tablespoon of mustard in hot water, 10 cups of medicinal soybean oil, 6 egg yolks, 2 roots of 5 year old ginseng, 10 cups of lemon juice, 2 cups of sugar Add 1 tablespoon of salt and stir in the same direction to make a thick sauce. The amount of salt and sugar can be added or subtracted depending on the diet.

Embodiment

For the turmeric sauce prepared in this way, for example, sprinkle a little salt on red tuna meat, soak the starch in front and behind, and sprinkle the black sesame seeds, and bake it in a pan covered with medicinal soybean oil. And accordingly cooked grilled tuna fish sauce.

This grilled tuna sauce is a polyunsaturated fatty acid that activates brain cells and omega-3 DHA and EPA, the main components of brain cells, as well as selenium, vitamins and minerals. Its high protein, low fat, and low calorie foods are beneficial to people to improve memory, learning ability, reduce cholesterol, diet, and prevent senile dementia. Various medicinal effects of other natural additives can be obtained, and thus, it can be evaluated as a high-quality herbal food that raises the level of food to the next level.

Sauce using the turmeric produced according to the method of the present invention neutralizes the unique fishy smell of fish or meat to improve the taste of the dishes, as well as stimulate the appetite by the unique bitter taste of the turmeric, and various medicinal effects of the natural additives added to the turmeric Because it contains ingredients, it is possible to supplement various pharmacological effects of herbs widely known in Korean medicine through various foods.

Claims (9)

delete delete delete Add water, ginger, garlic, salt, and black pepper to broth containing ingredients for fish bones, beef, chicken, or ogol, prepare broth by boiling over high heat, and prepare 100 parts by weight of 2 parts by weight of raw sulfur and acid powder 1 After adding the parts by weight, boil and cool until the amount of the total solution is reduced to about 1/2, and then lower the solution to a sieve, and add 5 parts by weight of starch syrup to 100 parts by weight of the total volume of the solution and boil until the viscosity is formed. Method for producing a nutritional supplement for the turmeric source, characterized in that consisting of. Add water, ginger, garlic, salt, and black pepper to broths containing fish bones, beef, chicken, or ogol, to prepare broth by boiling over high heat. After adding the parts by weight, boil and cool until the amount of the total solution is reduced to about 1/2, and then lower the solution to a sieve, and add 5 parts by weight of starch syrup to 100 parts by weight of the total volume of the solution and boil until the viscosity is formed. Method for producing a nutritional supplement for the turmeric source, characterized in that consisting of. Prepare the broth by adding water, ginger, garlic, salt, and pepper to the broth containing fish bones, beef, chicken, or ogol, and boil it over a high heat, and add 2 parts by weight of raw sulfur and gardenia and yellow to 100 parts by weight of the prepared broth. Add 1 part by weight of green pepper, boil and cool until the volume of the total solution is reduced to about 1/2, and then lower the solution into a sieve and add 5 parts by weight of starch syrup to 100 parts by weight of the solution until the viscosity develops. Method for producing nutritional reinforcing sulfuric acid sauce, characterized in that consisting of boiling. Prepare the broth by adding water, ginger, garlic, salt, and pepper to the broth containing fish bones, beef, chicken, or ogol, and boil it over a high heat, and add 2 parts by weight of fresh sulfur, peas, and blue to 100 parts by weight of the prepared broth. Add 1 part by weight of red pepper and boil until the amount of the whole solution decreases to about 1/2. Then cool down the solution, add 5 parts by weight of starch syrup to 100 parts by weight of the total volume of the solution until the viscosity develops. Method for producing nutritional reinforcing sulfuric acid sauce, characterized in that consisting of boiling. Prepare the broth by adding water, ginger, garlic, salt, and pepper to the broth containing fish bones, beef, chicken or ogol, and boil it over a high heat. Add 1 part by weight and boil until the volume of the total solution is reduced to about 1/2. Then cool the solution, lower the solution, add 5 parts by weight of starch syrup to 100 parts by weight of the total volume of the solution, and boil until the viscosity develops. Method for producing a nutritional supplement for the sulfur sulfur source, characterized in that consisting of. Add water, ginger, garlic, salt, and pepper to the chicken to prepare a broth by boiling over high heat, and add 2 parts by weight of turmeric and 1 part by weight of powdered powder to 100 parts by weight of the prepared broth. Boil until cooled down, and then, mustard, medicinal soybean oil, egg yolk, fresh ginseng, lemon juice, sugar, salt, and stirring in the same direction to produce a turmeric sauce for salads.