KR100655148B1 - Method of functional Japanese anchovy processing according to korean medicine recipe - Google Patents

Abstract

The present invention relates to a functional anchovy according to the herbal prescription and its processing method, and more specifically to remove the fishy smell and apply the herbal prescription of reinforcing blood donation to the anchovy processing by extracting the herbal medicine according to the high-ginjaja prescription of the Chinese medicine joints and functional Anchovy processing solution is prepared in step (A), the step of absorbing and applying the prepared herbal extract solution to the anchovy (B), the natural drying step (C) to dry the anchovy after application, and the fishy removal of the dried anchovy and Step (D) to stand in the green tea extract for flavor enhancement, and drying (E) to less than 10% moisture content for commercialization to eliminate fishy smell and reinforce the blood, The present invention relates to functional anchovies and methods for processing them according to herbal prescriptions, which can prevent heat, jahan, diarrhea, seawater, and litter caused by lack of water).

       Herbal medicine, absorption, application, anchovy, drying

Description

Method of functional Japanese anchovy processing according to korean medicine recipe}

        1 is a flow chart of the processing method of functional anchovy according to the herbal prescription of the present invention.

       The present invention relates to a functional anchovy according to the herbal prescription and its processing method, and more specifically to remove the fishy smell and apply the herbal prescription of reinforcing blood donation to the anchovy processing by extracting the herbal medicine according to the high-ginjaja prescription of the Chinese medicine joints and functional Anchovy processing solution is prepared in step (A), the step of absorbing and applying the prepared herbal extract solution to the anchovy (B), the natural drying step (C) to dry the anchovy after application, and the fishy removal of the dried anchovy and Step (D) to stand in the green tea extract for flavor enhancement, and drying (E) to less than 10% moisture content for commercialization to eliminate fishy smell and reinforce the blood, The present invention relates to functional anchovies and methods for processing them according to herbal prescriptions, which can prevent heat, jahan, diarrhea, seawater, and litter caused by lack of water).

      With the recent development of the industrial economy, the pattern of modern people's dietary structure is being transformed into a substantial western diet, and it is also being diversified.

As a result, past perceptions of food merely prolonged life phenomena, that is, in the sense of survival, modern nutritional and health-oriented functional foods and health foods appeared and made much of them.

       However, in reality, students and members of society are living with a variety of symptoms, such as lack of physical strength (lack of energy) due to excessive stress due to mental and physical activities due to rapid changes in living culture and environment. In the bone disease of osteoporosis, bones are easily broken due to the deficiency of calcium and hormones such as estrogen, which can be caused by the consumption of foods such as instant foods, carbonated drinks, and fast foods that do not contain various nutrients. There has been a problem.

       Fortunately, the anchovies, a treasure trove of calcium, are caught and produced on the southern coast of Korea.

Anchovy is a representative red fish, and it is used for food processing for various purposes regardless of size. Anchovy's lipid content varies greatly from season to season by 2-15%, lipid composition is about 20% saturated fatty acid, and EPA Polyunsaturated fatty acids like DHA and DHA are around 25%. Protein accounts for about 15 ~ 20%, and the amino acid composition of the protein contains essential amino acids evenly, especially rich in lysine, an amino acid that is more necessary for Koreans who use rice as a staple food.

       It is also rich in taurine, a sulfur-containing free amino acid, which reduces cholesterol content, maintains blood pressure and strengthens the heart. Small dry anchovies can be eaten as a bone and rich in calcium, phosphorus and iron necessary for the formation of the human skeleton and teeth. As vitamins, there are many contents of vitamins A, D, and E, and niacin content is high. Anchovies contain a lot of nucleic acids such as IMP and high amounts of free amino acids (glutamic acid).

     Anchovies are mainly boiled and dried dry products (dry anchovies), followed by anchovies fermented seafood. Anchovies, particularly rich in protein and calcium, are recommended for pregnant, lactating or growing children. In particular, it is an essential food for calcium deficiency in modern people, it is good as a supplement for patients with bone diseases such as osteoporosis.

     In general, the medicine preparations are divided into three prescriptions, which were used in the late Joseon Dynasty, in the upper, middle, and lower stages, so that they can understand the knowledge of the medicine and the medicine at a glance. It is one of standing documents. Among them, Sujijihwang, mature medicine, mountain ginseng, ginseng, Danggu, Hwanggimilcho, Huangpi, Chenpi, Baekbokryeong, and Duchungcho ) Licorice ward, Baekchul (白 사), Taxa, Sansuyu, Pagojicho, and Schisandra chinensis are all Yin and Yang and lack of blood donation It is specified as a prescription medicine of Chinese medicine that controls fever, jahan, diarrhea, seawater, soak, and weak veins.

      In addition, green tea has an excellent effect on removing fishy fishy trimethylamine and ammonia odor by comprehensive action such as catechins, amino acids, and organic acids, which are the main ingredients of green tea. It has been used to eliminate odors. In addition, it has been scientifically proved to be a natural food with infinite benefits as a mysterious ingredient that is beneficial to the human body such as caries prevention, bad breath removal effect, skin beauty effect, fatigue recovery effect, constipation treatment effect, and asthma prevention effect.

In addition, anchovies are rich in protein and calcium, and are recommended for pregnant and developing children. However, when dried, fishy smells a lot, rather than eating anchovies itself, when cooking other foods, there was a problem that is used only processed materials added.

Therefore, the object of the present invention is to devise to improve the conventional problems as described above, to develop a method for compensating the food shortcomings of the existing anchovy, and to increase the functionality of the blood donor reinforcement, and palatability and functionality The most suitable high ginja prescription was used, and as an additional effect, the anchovy and its processing method according to oriental prescription with the effect of removing fishy smell using green tea extract and enhancing the flavor by green tea alcohol component of green tea. The purpose is to provide.

      In order to achieve the above object, the present invention relates to a functional anchovy according to the herbal prescription and its processing method, and more specifically to eliminate the fishy smell and apply the herbal prescription of reinforcing blood donation to anchovy processing according to the high pendulum prescription Hot water extraction of the herbal medicine to produce the functional anchovy processing solution (A), the step of absorbing and applying the prepared herbal medicine extract solution to the anchovy (B), and the natural drying step (C) to dry the anchovy after application, and natural Step (D) to stand in the green tea extract for the fishy removal and flavor enhancement of dried anchovies, and drying (E) to less than 10% moisture content for commercialization to eliminate fishy and bleeding Functional anchovies according to herbal remedies, which can reinforce and prevent heat, Jahan, diarrhea, seawater, and soaking caused by lack of blood donation, and their provisions. It is about public method.

      When described in more detail through the accompanying drawings and embodiments of the present invention will be described.

     Figure 1 shows a flow chart of the functional anchovy and processing method thereof according to the herbal prescription of the present invention, the manufacturing method shown in the flow chart in detail,

     First, the step (A) of preparing a functional anchovy processing solution by extracting the herbal medicine hot water,

The herbal prescription of GiBi reinforcement is applied to anchovy processing, and it is a step to prepare a processing solution by boiling the Chinese herbal ingredients according to the high-ginjaum prescription of Chinese medicine slices. The ratio of herbal medicine and water can be adjusted in various ways, but the most efficient usage is 5.6g, 5.6g, 5.6g, licorice 5.6g, ginseng 5.6g, Angelica 5.6g, Astragalus 5.6g, baekgyeong 3.8g, dermis 3.8g, Baekbokyeong 3g, Tofu 3g, Baekchul 2.6g, Taxa 2.6g, Cornus 2.6g, Gigolpi 2g, 10 Schisandra chinensis granules in 2L of water to boil for 8 hours to prepare a functional anchovy processing solution.

     Absorbing and applying the prepared herbal medicine extract solution to anchovy, (B),

    The step of absorbing the processing solution prepared in step (A) of preparing the functional anchovy processing solution by hot water extraction of the herbal material, when the anchovy is boiled, the functional anchovy processing solution is added to boil. The concentration of the functional anchovy processing solution can be variously adjusted, but the concentration of 20% is the most efficient.

      Natural drying step (C) of drying the anchovy after application,

     In the step of drying the anchovies coated with the anchovy processing solution, when drying, the moisture content can be variously adjusted, the most efficient method is to dry to 30% moisture content.

     Step (D) of standing in the green tea extract for removing fishy and flavor enhancement of the naturally dried anchovy,

       The water content is to remove the fishy smell of dried anchovies around 30% and increase the flavor, green tea leaves or tea leaves after processing and put the anchovy in the solution soaked in salt water. The settling time and the amount of use of the material can be adjusted in various ways, but the most efficient amount of use is to leave the anchovy for 10 minutes in a solution prepared by putting 2 kg of tea leaf fresh leaves or 400 g of green tea leaves after processing into 5 L of 80 ℃ salt hot water.

        Drying to less than 10% moisture content for commercialization (E),

After removing the fishy smell of anchovies and increasing the flavor, the water content in anchovies is dried below 10% through hot air drying and natural drying for commercialization of anchovy.

       In addition to the above used anchovy, it is characterized in that it can be applied to dried fish such as anchovy, smelt.

 As described above, the present invention, although described in the above embodiments, is not necessarily limited thereto, and various modifications may be made without departing from the scope and spirit of the present invention.

       Referring to the effects of the above-described configuration and operation in detail as follows.

Functional anchovy according to the present invention is not only easy to eat, but also ensures functionality such as reinforcement of blood donation and removal of fishy smell and flavor by green tea extract, resulting in lack of blood pressure (자) It provides the effect of preventing self, diarrhea, seawater, and mud.

Claims (2)

       In the functional anchovy according to the herbal prescription and its processing method, Sookjihwang 5.6g, medicinal herbs 5.6g, licorice 5.6g, ginseng 5.6g, Angelica 5.6g, Astragalus 5.6g, baekgbaek 3.8g, dermis 3.8g, Baekbokyeong 3g, Tofu 3g, Baekchul 2.6g, Taxa 2.6g, Cornus 2.6g, A step of preparing a functional anchovy processing solution prepared by cutting Chinese medicine ingredients consisting of 2 g of phalanges and 10 schisandrarms into 2 liters of water and cutting for 8 hours. Absorbing and applying the prepared anchovy processing solution to the anchovy (B), Natural drying step (C) of drying the anchovy after application, For fishy removal and flavor enhancement of naturally dried anchovy, 2 kg of fresh green tea leaves or 400 g of green tea leaves after processing into 80 L of salt hot water 5 L, and leave the anchovy in the solution for 10 minutes to stand in the green tea extract (D), Method for processing a functional anchovy according to the herbal prescription comprising the step (E) of drying the water content in the anchovy to less than 10% for commercialization.     Functional anchovy according to the herbal prescription characterized in that it is manufactured by the processing method of functional anchovy according to the herbal prescription of claim 1.

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