KR100739236B1 - Dried croaker soaked with leaves of the bamboo and preparation method thereof - Google Patents

Abstract

A method of manufacturing a dried salted croaker(Gulbi) by coating a croaker with sea salt and bamboo leaf powder and washing with bamboo leaf water at least one time is provided, which reduces a fishy smell, improves the appearance, extends the shelf life. A croaker is evenly coated with powder containing 90 to 99.5% by weight of sea salt and 0.5 to 10% by weight of bamboo leaf powder, left for 5 to 8hr, washed with water several times, dried for more than 5hr and quickly frozen at less than -21deg.C. In the washing process, the salted croaker is washed with bamboo leaf water containing 0.5 to 10% by weight of bamboo leaf powder, 5 to 10% by weight of bamboo charcoal and 80 to 94.5% by weight of water at least one time.

Description

Dried croaker soaked with Leaves of the Bamboo and preparation method

The present invention relates to a method for producing oysters using bamboo leaves and bamboo charcoal, and to a large leaf oyster prepared according to the method. More specifically, at least once when salting early and washing it with water by mixing the leaf powder with sun salt The process of washing with water containing bamboo charcoal and bamboo leaf powder increases the shelf life at room temperature, removes foreign substances on early fishy and early cuticles, and makes the effects of bamboo leaf and bamboo charcoal early. The present invention relates to a method for producing oysters, and a lobster oyster prepared according to the method.

In general, oysters are prepared by salting early, washed clean, and then dried as a natural sea breeze. They can be stored for a long time at room temperature, and they can satisfy people's taste in terms of taste and nutrition. It was one of the food items that many people were in the spotlight.

However, in recent years, due to the growing interest in health, consumers have been looking for oysters made by adding health-friendly additives, rather than oysters produced by conventional manufacturing methods, or oysters that are relatively well sanitized through new processing methods. Preferred

Therefore, oyster producers are grasping such consumer trends and developing more processing methods to increase the utilization of oysters as food.

However, these efforts by the oyster producers do not provide a means of eliminating the harmful substances in the early skin that can occur before the early processing (due to the early distribution process). In particular, the oysters reflecting the efficacy of long leaves and bamboo charcoal having excellent long-term efficacy have not been disclosed.

- Reference -

<Ingredient list of bamboo leaf>

Item result Item result Total fat (g / 100g) 1.83 Protein (g / 100g) 3.71 Unsaturated Fat (g / 100g) 0.41 Vitamin A (mg / 100g) 5 Cholesterol (mg / 100g) 0 Vitamin B (mg / 100g) 19.2 Sodium (mg / 100g) 2 Calcium (mg / 100g) 11.7 Total Carbohydrate (g / 100g) 29.63 Iron (mg / 100g) 5.8 Dietary Fiber (g / 100g) 23.76 Calories (Kcal / 100g) 54.79 Carbohydrate (g / 100g) 0.81 Caffeine (mg / 100g) 0.0 (none)

<Benefits of Bamboo Leaves>

Bamboo leaf is a low-calorie food containing high amounts of dietary fiber. It has the effect of promoting the biochemical metabolism and cold ingredients in the body, which lowers the heat, prevents high blood pressure, stroke and treatment, stabilizes the body and anti-inflammatory, stroke, It has the effect of alleviating the prevention of radiation disorders and preventing the treatment of adult diseases such as constipation, hemorrhoids, colorectal cancer, diabetes, kidney disease, etc. It is excellent in giving freshness to the mouth due to sterilization and insecticide effect.

In addition, active diuretic effect to improve the physical condition of the body, relieves anxiety and is effective in surprise of children.

Pharmacological efficacy of bamboo leaves in literature

1) New Agricultural Carbide

Sea area (heavy asthma, coughing up frequently when frequent occurrences of seawater (cough)), muscle level (a phenomenon in which the muscles of the body are suddenly tense and difficult to stretch), upper wing (the redness of the face rises), the scenery To kill sickness, vices and larvae.

2) Pharmacy

When the upper body (divided into upper, middle, and lower body, the upper head, the upper part of the diaphragm from the top of the head) to remove the heat (거) and to hang the phlegm (止渴) acts.

3) Old chemical drug store

Strengthen the ascension.

4) ancient medicine

Loosen the fever and lower the weight.

5) Chinese Medicine Dictionary

It releases heat and combats burn (煩: unstable when standing up or lying down), produces jin and has a diuretic effect. Efficacy when used in alternating fever, spanning in children (surprise disease), area (redness of face), urinary redness, inflammation of mouth and tongue, sea area (asthma), hemostasis, and bleeding have.

6) Chinese Medicine Pharmacy

Cold, fever, Jigal (5.0), antitussive as a fever disease (熱 性病), etc., 3.0g ~ 5.0g per day is effective by eating.

<Efficacy of Bamboo Leaf as Food Preservative>

(The results of the experiment below were conducted by the professor team of the College of Agriculture, the College of Medicine and the College of Veterinary Medicine, Chonnam National University)

First, the antibacterial activity of bamboo leaf ethanol extract concentrate was measured after concentrating by extracting the bamboo leaf with 95% ethanol. O157: H7 WSU 251, Salmonella typhimurium WSU 2576.

<Antibacterial activity measurement table>

Test bacteria Size of inhibition ring (mm) Listeria monocytogenes ATCC 19115 8 Escherichia coli O157: H7 WSU 251 9 Salmonella typhimurium WSU 2576 10

In the results of the above table, it can be seen that the growth of Escherichia coli O157: H7 WSU 251 and Salmonella typhimurium WSU 2576 was particularly inhibited.

As described above, research on natural products having antimicrobial activity without concern about toxicity among those used as raw materials or subsidiary materials of foods has recently attracted attention. However, the need for new natural preservatives is increasing because most natural preservatives have low antimicrobial activity and the extracted materials have a great influence on the taste and color of the applied food.

Accordingly, the present invention has been made to meet the above problems and trends, the first object of the present invention is a variety of harmful substances buried in the early skin during the process, that is, the distribution process from the first early catch to processing It is to provide a manufacturing method of the bamboo leaf oyster using the bamboo leaf powder and bamboo charcoal so as to be able to remove the clean and long-term storage.

In addition, a second object of the present invention is to provide a method for producing the oyster leaf oyster that disclosed the optimized mixing ratio of the bamboo leaf powder and bamboo charcoal so that the components of the bamboo leaf powder and the components of the bamboo charcoal can be properly doubled.

The object of the present invention as described above in the conventional oyster production method consisting of an early salting process and natural drying,

A first step of uniformly coating the epidermis with a composition comprising 90 to 99.5% by weight of sun salt and 0.5 to 10% by weight of a leaf powder and then for 5 to 8 hours; and

A second step of washing the premature which passed the first step several times with water, but at least once with the water made of a mixture of 0.5-10% by weight of bamboo leaf powder, 5-10% by weight of bamboo charcoal and 80-94.5% by weight of water; And

It is achieved by the method for producing a large leaf oyster, characterized in that it comprises a third step of rapid freezing at a temperature of less than -21 ℃ after drying the washed early at least 5 hours.

On the other hand, the present invention is a conventional oyster ratio consisting of early salting process and natural drying,

A composition of 90 to 99.5% by weight of natural salt and 0.5 to 10% by weight of the leaf powder is evenly applied to the epidermis evenly for 5 to 8 hours, and then 0.5 to 10% by weight of the leaf powder, 5 to 10% by weight of bamboo charcoal and water It can also be achieved by the lobster oysters, characterized in that by washing with the water mixed with 80 to 94.5% by weight, dried at least 5 hours and then rapidly frozen at a temperature of -21 ℃ or less.

Other objects, specific advantages and novel features of the invention will become more apparent from the following detailed description and the preferred embodiments.

Bamboo leaf gulbi according to the present invention and a manufacturing method thereof is a common gulbi using bamboo charcoal powdered processed bamboo leaf (manufactured by Daebo Health Nara http://www.ebamboo.co.kr) and bamboo charcoal It is included in the manufacturing process, and description thereof is as follows.

First process (early salting step)

The raw material, which is raw material, should have no abnormality in appearance and maintain freshness, and 90 to 99.5 weights of sun-dried salt (without being kept for more than a year) and bamboo leaf powder (manufacturer: bamboo health country) The composition consisting of% and 0.5 to 10% of the composition is evenly coated on the fresh skin of the epidermis and then allowed to absorb the sun salt and the bamboo leaf powder early for 5 to 8 hours.

Solar salt is a weight ratio that varies depending on only the leaf powder, and mixing the leaf powder with sun salt at 0.5 to 10% by weight may be used in any weight ratio, but at less than 0.5% by weight, the color of the early epidermis is too blurred and the freshness of the oyster is poor. It may be mistaken as, 10% by weight or more when mixed with the early color of the epidermis becomes dull is due to the fear of lowering the purchase desire.

Second process (early washing stage)

The first step of the early skin epidermal powder and sun salt that did not penetrate washed several times with water, the last wash with water mixed with bamboo powder and bamboo charcoal.

Here, the mixing ratio of bamboo charcoal and bamboo leaf powder and water is 5 to 10% by weight, 0.5 to 10% by weight and 80 to 94.5% by weight, respectively.

The reason why the mixing ratio of bamboo charcoal and bamboo leaf powder is set as above is the optimum ratio for removing various harmful substances, bacteria and fishy smells on the early skin. to be.

On the other hand, if there is more than the above ratio, there is no great burden in manufacturing the oyster, but the above ratio is appropriate because the manufacturing cost is increased.

Third process (early drying and freezing)

The premature is dried in natural state for at least 5 hours and then rapidly frozen at a temperature of -21 ° C or lower.

Early drying time is more than 5 hours, the rate of early internal moisture removal is significantly lowered, so it is appropriate to freeze rapidly at a temperature below 21 ℃ without drying for a long time.

Since the purpose of drying the long time is to remove the internal moisture sufficiently and to store it for a long time, the broadleaf gulbi according to the present invention is suitable for removing the internal moisture of the early stage as natural drying, and then immediately freezing rapidly. It can significantly increase the shelf life of the oysters manufactured by the conventional method, which helps to improve the productivity.

Hereinafter, the embodiment of the present invention will be described in more detail.

Example 1

Freshly mixed with 90% by weight of natural salt and 10% by weight of bamboo leaf powder, seasoned for 8 hours, and then wash the early seedlings twice with water. Washed with 89% by weight of water.

The early stage was then dried for at least 5 hours and then rapidly frozen to a temperature below -21 ° C.

Example 2

Freshly mixed with 95% by weight of natural salt and 5% by weight of bamboo leaf leaves for 8 hours, and then wash the early two times with water, and the last wash is a mixture of 3% by weight of bamboo leaf powder and 8% by weight of bamboo charcoal. Washed with 89% by weight of water.

The early stage was then dried for at least 5 hours and then rapidly frozen to a temperature below -21 ° C.

Example 3

Freshly mixed with 97.5% by weight of natural salt and 2.5% by weight of bamboo leaf leaves for 8 hours, and then wash the early two times with water, and the final wash is mixed with 3% by weight of bamboo leaf powder and 8% by weight of bamboo charcoal. Washed with 89% by weight of water.

The early stage was then dried for at least 5 hours and then rapidly frozen to a temperature below -21 ° C.

Example 4

Freshly mixed with 98% by weight of natural salt and 2% by weight of bamboo leaf leaves, seasoned for 8 hours, and then wash the early two times with water, and the final wash was mixed with 3% by weight of bamboo leaf powder and 8% by weight of bamboo charcoal. Washed with 89% by weight of water.

The early stage was then dried for at least 5 hours and then rapidly frozen to a temperature below -21 ° C.

Example 5

Freshly mixed with 99% by weight of natural salt and 1% by weight of bamboo leaf leaves for 8 hours, and then wash the early two times with water, and the final wash is mixed with 3% by weight of bamboo leaf powder and 8% by weight of bamboo charcoal. Washed with 89% by weight of water.

The early stage was then dried for at least 5 hours and then rapidly frozen to a temperature below -21 ° C.

Example 6

Freshly mixed with 99.5% by weight of natural salt and 0.5% by weight of bamboo leaf powder, season for 8 hours, and wash the early two times with water, and the final wash is mixed with 3% by weight of bamboo leaf powder and 8% by weight of bamboo charcoal. Washed with 89% by weight of water.

The early stage was then dried for at least 5 hours and then rapidly frozen to a temperature below -21 ° C.

Comparative Example 1

In the same manner as in Example 1, three bacteria that frequently cause food poisoning, Listeria monocytogenes ATCC 19115, Escherichia coli O157: H7 WSU 251, Salmonella typhimurium WSU 2576 were used instead of fresh early.

Comparative Example 2

In the same manner as in Example 3, three bacteria that frequently cause food poisoning, Listeria monocytogenes ATCC 19115, Escherichia coli O157: H7 WSU 251, Salmonella typhimurium WSU 2576 were used.

Comparative Example 3

In the same manner as in Example 6, three bacteria that frequently cause food poisoning, Listeria monocytogenes ATCC 19115, Escherichia coli O157: H7 WSU 251, Salmonella typhimurium WSU 2576 were used.

In the above Examples and Comparative Examples, the lightness of the oyster fertilizer and the active state of bacteria causing food poisoning according to the content ratio of the leaf powder were compared in Table 1 as follows.

Bamboo leaf powder (% by weight) brightness Bacterial Activity Remarks Example 1 10% by weight 10 . Example 2 5 wt% 9.5 . Example 3 2.5% by weight 9 . Example 4 2 wt% 7 . Example 5 1 wt% 6 . Example 6 0.5 wt% 5.5 . Comparative Example 1 10% by weight 10 Good Comparative Example 2 2.5% by weight 9 Good Comparative Example 3 0.5 wt% 5.5 Good

In the above table, the leaf powder is the weight calculated according to (total weight-sun salt weight), and the brightness of the early cuticle according to the leaf powder is set to 1 as the normal green brightness, and the brightness of the early cuticle is calculated accordingly.

In addition, in the comparative example, the three types of bacteria that frequently cause food poisoning, Listeria monocytogenes ATCC 19115, Escherichia coli O157: H7 WSU 251, Salmonella typhimurium WSU 2576 pre-administered, after watching the active state of the bacteria, it will not harm the human body Only the number of bacteria remained. That is, there was no further growth, but rather inhibited the growth of bacteria.

Here, since the leaf powder can induce a vivid food color with a small content due to its characteristics, the same brightness as in Example 1 using 10% by weight of the leaf powder appeared, and the less the content contained, Although the brightness value was lowered, Example 6 using the least content was also good to see, and when compared to the same size of oysters without using the leaf powder caused a slightly larger optical illusion.

In addition, since the effect of inhibiting the growth of bacteria also acts in a small amount, it is most preferred to prepare the leaf oyster ratio according to the present invention as Example 6, but is not limited thereto.

On the other hand, the rapid freezing of the jujube oyster ratio in accordance with the present invention below minus 21 ℃ is a widely known general method for long shelf life of oyster.

In addition, the leaf gulbi according to the present invention is made by Examples 1 to 6, but is not limited thereto.

Accordingly, according to the present invention, the lobster gulpbi and its manufacturing method are incorporated into the oysters by grafting the bamboo leaf powder and bamboo charcoal into the oyster, and the components of the bamboo leaf powder and bamboo charcoal having various efficacies are infiltrated into the oyster and the fishy and fishy characteristic At the same time, it is possible to remove harmful substances in the early appearance that may occur in the early distribution process and to store them for a long time.

In addition, the early epidermis is light green due to the 0.5 ~ 10% by weight of the leaf powder has the effect of visual optical illusion, such as the size of the oysters look a little larger, red-based food in contrast to the leaf oyster ratio according to the present invention In addition, when placed on the table also increases the appetite.

Although the invention has been described in connection with the preferred embodiments mentioned above, it will be readily apparent to those skilled in the art that various other modifications and variations can be made without departing from the spirit and scope of the invention. It is obvious that all modifications fall within the scope of the appended claims.

Claims (2)

In the normal method of manufacturing oysters, which consists of an early salting process and natural drying, A first step of uniformly coating the epidermis with a composition of 90 to 99.5% by weight of sun salt and 0.5 to 10% by weight of a leaf powder and then for 5 to 8 hours; and A second step of washing the premature which passed the first step several times with water, but at least once with the water made of a mixture of 0.5-10% by weight of bamboo leaf powder, 5-10% by weight of bamboo charcoal and 80-94.5% by weight of water; And And a third step of rapidly freezing at a temperature of −21 ° C. or less after drying the washed early at least 5 hours or more. In normal oysters, which consist of early salting and natural drying, A composition of 90 to 99.5% by weight of natural salt and 0.5 to 10% by weight of the leaf powder is evenly applied to the epidermis evenly for 5 to 8 hours, and then 0.5 to 10% by weight of the leaf powder, 5 to 10% by weight of bamboo charcoal and water A bamboo leaf oyster, which is washed with bamboo leaf water mixed with 80 to 94.5% by weight, dried at least 5 hours, and then rapidly frozen at a temperature of -21 ° C or lower.