KR100525654B1 - The making method of the goamegi which adds the ginseng steamed red - Google Patents

Abstract

       The present invention relates to a manufacturing method of gwamegi with the addition of home ginseng, and in more detail, the meat quality is not only soft but good, but also by reducing the fishy unique fishy and increasing the popularity with the popularization to increase the added value as well as guarantee the functionality. It relates to a manufacturing method of guamegi added with red ginseng that can contribute to national health.

That is, freshly picked saury or herring is sliced and processed into clear sea water, and then completely immersed in a solution mixed with red ginseng, wolfberry and safflower extract (%) at 55:25:20 for about 30-50 minutes. Soak so that the component is sufficiently absorbed into the slices;

When the mixed solution is sufficiently absorbed and dried in a state of natural drying for 3 to 5 days, the moisture content of the section is dried to about 15 to 20%;

Surface coating of red ginseng extract 100% solution to the sections with a water content of about 15 to 20%;

It is a step of vacuum-packing the high quality sections which have been surface-coated.

Description

Preparation Method of Guamegi with Red Ginseng {The making method of the goamegi which adds the ginseng steamed red}

The present invention relates to a manufacturing method of gwamegi with the addition of home ginseng, and in more detail, the meat quality is not only soft but good, but also by reducing the fishy unique fishy and increasing the popularity with the popularization to increase the added value as well as guarantee the functionality. It relates to a manufacturing method of Guamegi added with red ginseng that can contribute to national health.

Guamegi is a freshly caught saury and herring frozen in the clean waters of the East Sea at -10 degrees Celsius, frozen, thawed in December, and frozen and thawed in a natural state. Is a rich food.

In recent years, saury is mainly used as a main ingredient, and even the processing form was tilled several years ago in the form of weaving the saury in the form of ropes. The head and the intestines are removed, and the process is gradually changing to a half-cut form around the bone.

However, despite its excellent nutritional value, since it is consumed raw in semi-dried state without any special cooking process, it is not widely distributed due to fishy fishy smell, shelf life, and bacterial infection during drying process.

Therefore, the present invention has been devised in order to eliminate the problems as described above, reducing fishy fishy unique, meat quality is soft and chewy, as well as providing excellent guamegi that can be guaranteed even as a high- nutritious food consumption consumption The technical task was completed with the emphasis on facilitating and contributing to the income increase of producing fishers.

The method for producing Guamegi with the added ginseng of the present invention for achieving the above technical problem is to first remove the saury or herring freshly picked, remove the head and internal organs, cut into half centered on the bone and then wash in clear sea water Doing;

The saury or herring in the washed section is soaked in the extract solution mixed with red ginseng, wolfberry and safflower at a weight ratio of 55: 25: 20 for 30 to 50 minutes, so that the ingredients are sufficiently To be absorbed;

When the mixed solution is sufficiently absorbed and dried in a state of natural drying for 3 to 5 days, the moisture content of the section is dried to about 15 to 20%;

Spraying (spray) a 100% solution of red ginseng extract to the dried water content of 15-20% of the slices so that the red ginseng component is applied to the cuticle thinly;

By packing the high-quality slices with the surface coating in a vacuum state, it is possible to provide a good quality and hygienic guamegi.

As described above, red ginseng is called as the main raw material for the first and second stages, which is to remove fishy fishy characteristic and double the gain of meat quality, as well as to ensure the herbal functional effect unique to red ginseng.

Originally, red ginseng is a six-year-old ginseng that has received quality weight and is a special manufacturing processing technology of Bio Red Ginseng System. At least 10 kinds of new ingredients such as physical strength enhancement, anti-aging, anti-cancer, anti-diabetic, liver detoxification, and heavy metal detoxification are produced. Refers to neutralized pale yellow brown red ginseng.

The effect and efficacy of red ginseng has a sedation and excitement effect on the central nervous system, and acts on the circulatory system to prevent hypertension or atherosclerosis. It also lowers hematopoietic and blood sugar levels, protects the liver, acts on the endocrine system, and acts indirectly on sexual behavior and reproductive effects. Antitumor action (杭 腫 瘍 作用), the protective effect against radiation, protects and softens the skin.

The most important function of red ginseng is the adaptogen effect, which scientifically proves that it has the ability to adapt the body more easily by increasing its defense ability against various diseases such as lacrimal disease and various stresses from the surrounding environment. It is becoming.

In addition, diabetes prevention, cancer cell death, re-inhibition, anti-cancer action, erectile dysfunction treatment, hypogonadism, anti-aging, anti-aging, menopausal disorders improvement, maintenance of vital function, skin care, anemia, stroke prevention, nourishment, hangover, Immune function, osteoporosis, anti-fatigue, stress suppression, endurance, etc. There are a lot.

In addition, goji berry mixed with antimicrobial effect, anti-cancer function, immune enhancing function and anti-aging antioxidant effect and UV-blocking effect to block ultraviolet rays, converging effect to keep skin elasticity by reducing pores, causing blemishes and freckles It has cosmetic effects such as inhibitory effect of tyrosinase, free radical scavenging effect that destroys and oxidizes cells.

And safflower has an excellent effect on bone disease, so herbal medicine has been widely used as a medicine for pain relief and blood loss of women. However, little is known about how safflower seeds are surprisingly effective in osteotomy, osteoporosis and osteoporosis. In recent years, scientifically validated results show that safflower seed has an amazing effect on bone disease. For example, fractures or broken bones usually return to their original state after at least one month. However, if you take safflower seed, you can heal as early as 3 to 4 days a week. This is because safflower seeds promote the secretion of natural conjugates (eukaryote) secreted by the human body to hold bones when they are broken or broken.

 As described in detail above, the gwame added to the home ginseng prepared by the present invention removes fishy fishy odor, thereby suppressing aversibility in ingestion and doubling gain, thereby enhancing the quality and popularizing added value. The invention is greatly expected to contribute to the increase, as well as to provide a healthy diet capable of intake of functional herbal nutrition.

1 is a manufacturing process showing an embodiment of the present invention

Claims (1)

Freshly picked saury or herring is removed to remove heads and intestines, cut in half with bones, processed, and washed in clear sea water to make red ginseng, wolfberry and safflower weight ratio of 55: 25: 20 respectively. Immerse the extract in mixed solution for 30 to 50 minutes to fully absorb the components into the extract; When the mixed solution is sufficiently absorbed and dried in a state of natural drying for 3 to 5 days, the moisture content of the section is dried to about 15 to 20%; Spraying (spray) a 100% solution of red ginseng extract to the dried water content of 15-20% of the slices so that the red ginseng component is applied to the cuticle thinly; A manufacturing method of guamegi with red ginseng, which is commercialized by packaging a high-quality slice that has been surface-coated in a vacuum state.