KR100617605B1 - Method of producing dried yellow corvina using ginseng steamed red - Google Patents

Abstract

The present invention relates to a method for manufacturing oysters using red ginseng, the step of pickling the salted raw seaweed, the step of first washing the pickled seaweed with washing water, and the fresh water washed first with wash water as a solution containing red ginseng liquid A second washing step, a step of drying the early stage after the second washing step in the shade for a certain time, spraying the red ginseng solution in the early dry, spraying the lemon-containing solution in the early stage of spraying red ginseng liquid deposited Steps. According to the method of manufacturing oysters using red ginseng, it is possible to provide high quality oysters with functionalities by containing components beneficial to the human body while suppressing fishy removal, maintaining freshness, and preventing alteration of meat and color in the manufacturing process of oysters.

Description

Method of producing dried ginseng using red ginseng {Method of producing dried yellow corvina using ginseng steamed red}

1 is a flow diagram showing a oyster manufacturing process using red ginseng according to a preferred embodiment of the present invention.

The present invention relates to a method for manufacturing oysters using red ginseng, and more particularly, to a method for manufacturing oysters using red ginseng prepared by treating a reference group to contain a red ginseng component.

In general, oysters are produced by salting the harvested early stages, washing them with water, and then drying them in a natural sea breeze.

By the way, the oysters treated through this process remains inherent fishy, it may be difficult to maintain the freshness during the processing process.

In addition, in the process of drying in the natural sea breeze, fat in the oysters come out of the body and combine with oxygen in the air to oxidize. As a result, the color of the oyster is changed to yellow, and the appearance is not good, the astringent taste is given, and the taste is also reduced. Particularly, the early catches caught with low nets often have a large amount of scales peeled off during the catching process, and their shells or flesh are exposed. In this case, when manufactured through a conventional manufacturing process, the exposed shells or flesh are easily deteriorated. It can't retain its color, causing the color to turn yellow and lose its taste.

The present invention has been made to improve the above problems, to provide a method for producing oysters using red ginseng to suppress the deterioration and fishy smell in the manufacturing process of oysters and maintain the freshness and have a beneficial ingredient to the human body. There is a purpose.

Oyster production method using the red ginseng according to the present invention to achieve the above object is a. Salting the fresh flag; I. First washing the pickled biopsies with washing water; All. Washing the fresh crude first washed with the wash water with a solution containing red ginseng solution; la. Drying the early stage in the shade for a predetermined time; hemp. Spraying the red ginseng solution in the dried early stage; And bar. It includes; spraying the lemon-containing liquid in the early stage after the above step.

Preferably, in the multi-step solution, the solution containing red ginseng liquid is diluted with 1 to 2.5% by weight of red ginseng liquid.

In addition, the lemon-containing solution is applied to the solution formed to contain 1 to 10% by weight of lemon juice in seed.

Hereinafter, a method of manufacturing oysters using red ginseng will be described in more detail with reference to FIG. 1, which shows a process of manufacturing oysters according to a preferred embodiment of the present invention.

First, salted raw fish is pickled with salt (step 110).

Salting the fresh flag can be done in the usual way. For example, in the case of 600 grams of early birds, the salt content is about 10 grams. The pickling time may be appropriately adjusted according to the amount of salt sprayed on the freshwater so that the concentration of the salt administered to the freshwater is at a desired level.

Next, weave 10 or 20 salted early ages, depending on their size, and then wash them first with rock water (step 112). In some cases, the process of interlinking multiple early stages may be omitted.

The first method of cleaning with rock water is to dip the salted early into the rock water for a certain time and then take it out.

Here, the rock water applied as the washing water refers to a solution produced by immersing a functional rock such as macban, germanium, and jade in water for a predetermined time, for example, 5 hours or more.

In order to increase the dissolution rate of the useful component from the rock can be generated rock water by stirring to turn the water containing the rock to turn.

Experiments show that the time it takes to deposit oysters in rock water is too long and the meat tastes poor. In consideration of these characteristics, the oyster ratio is preferably soaked in rock water for 1 to 5 minutes.

As a rock that can be applied to the formation of rock water, elvan has a multi-layered porous surface and has a large specific surface area, which removes harmful substances, absorbs and decomposes heavy metals, and elutes more than 40 kinds of minerals that give vitality to the body. It is known to be effective in management. In addition, elvan has a weak alkaline (PH7.2 to 7.4) of acidic or strong alkaline water and activates water quality to purify the water. Soaking elvan in water lowers the chemical oxygen demand (COD) and the biological oxygen demand (BOD), thereby preserving Of course, it gives vitality to the living body upon activation. In addition, elvan is effective in maintaining food freshness, increasing taste, promoting blood circulation, and metabolism by resonance, resonance, and absorption by far-infrared radiation.

Germanium is the name of minerals that do not exist in reality, and most of them are named after containing germanium in biotite or pestle-based minerals. Geranium stone promotes metabolism by smoothly supplying oxygen to the human body, and excretes waste products in the body by combining with hydrogen, decomposing and oxidizing heavy metals and toxic substances, improving acid constitution to alkaline constitution, and high strength. Adding a lot emits far infrared rays.

Therefore, the early treatment using the rock water produced by soaking rocks having such a function in water removes fishy smell, suppresses the growth of bacteria, maintains freshness, suppresses deterioration during processing of oysters, and improves meat quality. It is chewy and enhances the taste.

In addition, it is possible to suppress the oxidation and discoloration during the manufacturing process of the oysters by inhibiting the oxidation.

Unlike the illustrated example, ground water may be applied as the washing water applied in the first washing process.

The early washing treatment with rock water is then washed twice with red ginseng-containing solution (step 114).

Here, the red ginseng-containing solution refers to a solution obtained by diluting red ginseng solution commercially produced by red ginseng in water or rock water.

Preferably, the red ginseng-containing solution applied to the second washing process is applied by diluting red ginseng solution to 1 to 2.5% by weight in water. As an example, the red ginseng-containing solution applied to the second washing process is diluted by administering 30 to 70 grams of red ginseng solution to 300 liters of water.

The second washing process may be performed by soaking the red ginseng-containing solution early for 1 to 5 minutes as in the first washing process.

This second washing process penetrates the red ginseng component early.

After the second wash, dry early (step 116).

Preferably, the early stages washed with red ginseng-containing solution are dried in a place where the sea breeze may be hit. The drying place can be anywhere in the sun or shade, and the drying time can be determined according to the weather conditions. Typical drying time when the weather is good is about 2 hours to 24 hours.

After drying, red ginseng liquid is sprayed early to dryness (step 118). The red ginseng liquid to be applied here is preferably applied to commercially available red ginseng liquid. In addition, the red ginseng solution may be sprayed so that it can be evenly deposited early. Spray amount of red ginseng liquid is sprayed once or twice with spray device.

The lemon-containing liquid is then sprayed early to dryness (step 120).

Preferably, the lemon-containing liquid is applied to a mixture of lemon juice in seed. In addition, the lemon-containing liquid is applied to the seedling formed by containing 1 to 10% by weight of lemon juice. As an example, the lemon-containing liquid is applied to the lemon juice extracted from two lemons in 350cc of the seed.

Spray amount of lemon-containing liquid can be sprayed once or twice with spraying device as in the previous red ginseng spraying process.

The oysters treated with the lemon-containing liquid were quenched at about minus 40 degrees (step 122).

The quenched quench is preferably distributed to consumers while maintaining a quenched state.

Red ginseng applied to the oysters prepared through this process has a sedation and excitement effect on the central nervous system, and acts on the circulatory system to prevent hypertension or arteriosclerosis. In addition, red ginseng lowers hematopoietic and blood sugar levels, protects the liver, acts in the endocrine system, indirectly acting on sexual and reproductive effects, has anti-inflammatory and anti-tumor effects, protects against radiation, and protects the skin. There is also a softening action. The most important of the effects of red ginseng is the adaptogen effect, which has been proven to increase the ability of the living body to adapt more easily by increasing the defense ability against various harmful effects such as leakage and stress from the surrounding environment.

Therefore, if the early treatment to be deposited by spraying during the washing process and after drying so that the red ginseng component having such a function is contained, the red ginseng component contained in the oysters will also have the medicinal effect of red ginseng as described above. It also has the advantage of improving quality.

In addition, lemon contains elements such as protein, lipids, sugars, fiber, calcium, phosphorus, iron, sodium, potassium, and a large amount of vitamin C. Especially, lemon contains organic citric acid, which removes fishy smell of oysters. It allows you to taste. In addition, lemon has an anti-bleeding effect, which is effective in treating intestinal diseases.

In addition, the jongjong contained in the lemon containing tender the meat quality of oysters.

As described so far, according to the method of manufacturing oysters using red ginseng according to the present invention, while removing odors, maintaining freshness, suppressing the deterioration of meat quality and color in the manufacturing process of oysters, they contain beneficial ingredients to the human body to have functionality It can provide high quality oysters.

Claims (3)

delete delete end. Salting the fresh flag; I. First washing the pickled biopsies with washing water; All. Washing the fresh crude first with the wash water with a solution containing red ginseng solution; la. Drying the early stage in the shade for a predetermined time; hemp. Spraying the red ginseng solution in the dried early stage; And bar. And spraying a lemon-containing liquid at an early stage after the above step; In the multi-stage solution, the solution containing red ginseng liquid is diluted with 1 to 2.5% by weight of red ginseng liquid, The lemon-containing liquid is a oyster production method using red ginseng, characterized in that the solution is formed to contain 1 to 10% by weight of lemon juice in seed.

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