KR100772489B1 - Perilla leaf radish chip and manufacturing method of thereof - Google Patents

Abstract

A perilla leaf-harmonized sliced radish is provided to secure an improved taste by the texture of radish and flavor of perilla leaves, a high nutritional value, and long storage stability, and improve a flavor of food capable of being eaten with the sliced radish. A method for manufacturing a perilla leaf-harmonized sliced radish includes the steps of: (S1) slicing radishes and washing slices of radish; (S2) washing perilla leaves; (S3) stacking the washed perilla leaves and sliced radish alternately; (S4) mixing 84.9-88.6wt% of purified water, 1-2wt% of purified salts, 10-12wt% of fermented vinegar, 0.1-0.2wt% of a sweetener, 0.1-0.2wt% of an organic acid preservative, 0.1-0.2wt% of a natural colorant, and 0.1-0.5wt% of vitamin C, and aging the mixture for 24-72 hours to prepare a seasoning solution; (S5) immersing the alternate layers of perilla leaves and sliced radish in the seasoning solution at 0-10 °C for 48-72 hours; and (S6) vacuum-packaging the perilla leaves and sliced radish immersed in the seasoning solution.

Description

Perilla leaf radish skin and manufacturing method thereof

The present invention relates to sesame leaf radish skin and a method for producing the same.

In general, when ingesting meat or sashimi, it has been eaten with alkaline vegetables that increase the flavor and taste while suppressing the fishy taste or smell of meeting and neutralizing the acidity of meat, an acidic food.

In particular, in order to ingest these vegetables at the same time with meat and sashimi, a unique Ssam food culture has been developed in which raw vegetables are eaten around meat and sashimi.

These foods, such as home, as well as restaurants and sushi that cooks and sells various meats such as poultry, such as cattle, pigs, chickens, etc. according to the taste of the guests, provide them with lettuce, cabbage, sesame leaves, seaweed, seaweed, seaweed, etc. .

In this way, vegetables that neutralize the acid while improving the flavor of meat and sashimi were eaten in various forms as wraps.

In addition, radish is a fibrous, chewy taste and fragrant aroma that matches well with meat, and the ingredients in radish soften the meat, help digestion and prevent adult diseases caused by excessive intake of meat. Although it is the best vegetable, it is usually difficult to slice it, and it is common to chop it or dice it with a dice.

In particular, it was difficult to use the radish in the food because it was very difficult to cut it into small thickness enough to wrap it in the home and eat it. In restaurants, the radish skin is provided by cutting the pickled general radish with a shredder. It is difficult to do, standardization, sterilization and packaging is difficult to be distributed for a long time, such that it can not be repeatedly recycled industrially, such a radish was not widely used in homes and restaurants.

In this regard, recently, the present invention discloses a cuttlefish which can be stored for a long time and is easy to eat, and prepares a treating solution by dissolving purified salt and vinegar in a predetermined weight of purified water, and immersed by adding the peeled radish to the treating solution. After aging for a certain period of time, the soaked radishes are cut into slicers in a regular shape, and the cut radishes are put in a packing container and filled with seasoning liquid for soaking to increase shelf life and easily eaten.

 However, in order to get rid of the bitterness of the radish, the traditional radish is immersed in a seasoning liquid mixed with sweetener and vinegar, and the taste is determined according to the composition of the seasoning liquid, which can produce various flavors depending on the type of seasoning liquid and ingredients. There was a problem that did not give a distinctive taste of beef.

Accordingly, there is a lot of nutritional value in radish, and the situation is increasing the need for the development of Ssam food to enhance the nutrition and aesthetics by boosting the unique flavor.

As such, the main purpose of the present invention devised by the necessity is to enhance the health while enhancing the flavor while immersing the sesame leaves in a state of lamination with radish and packaging so as to be stored for a long time, by the texture of radish and flavor of sesame leaves This improves and enhances the nutrition and flavor, long-term preservation, and to improve the flavor of food eaten, such as ssam.

As such, sesame leaf radish skin of the present invention devised to achieve the object, in the radish skin, the radish skin is formed by cutting the radish into a thin foil form, inserting the sesame leaf between the cut radish, laminated state radish and sesame leaf laminated state It is characterized in that it was made by immersing in seasoning solution 42 to 50 hours.

In addition, the seasoning solution is 84.9 ~ 88.6% by weight purified water, 1-2% by weight of refined salt, 10-12% by weight fermented vinegar, 0.1-0.2% by weight sweetener, 0.1-0.2% by weight organic acid preservative, 0.1-0.2% by weight natural pigment, 0.1 to 0.5% by weight of vitamin C is characterized in that made by aging for 24 to 72 hours.

And, it is characterized in that it is further added by selecting any one of wasabi, plum extract, red pepper, red ginseng extract and combinations thereof to the seasoning liquid.

The sesame leaf radish skin manufacturing method according to the present invention is a non-treatment step of cutting radish in thin thin form, and treated with radish in the non-treatment step, the sesame leaf treatment step of treating sesame leaves to form a sheet to facilitate insertion. , Sesame leaf radish laminating step of sequentially laminating the cut radish sliced sesame leaf formed in a single sheet in the sesame leaf processing step, 84.9 ~ 88.6 wt% purified water in the state of laminating sesame leaf and radish in the sesame leaf lamination step, 1 to 2 weight of purified salt %, Fermented vinegar 10-12% by weight, sweetener 0.1-0.2% by weight, organic acid preservative 0.1-0.2% by weight, natural pigment 0.1-0.2% by weight, vitamin C 0.1-0.5% by weight and aged for 24-72 hours A seasoning liquid preparation step of preparing a seasoning liquid, a sesame leaf radish dipping step of immersing sesame leaves and radish laminated to the seasoning liquid prepared in the seasoning liquid manufacturing step at 0 ~ 10 ℃ temperature for 48 to 72 hours, and the sesame leaf radish immersion stage It characterized in that the configuration and filled with a second ratio including a packaging step of vacuum-packed: the sesame and seasoning radish was soaked in oxygen and nitrogen 8.

In addition, in the seasoning solution manufacturing step, it is characterized in that it is further selected by selecting any one of horseradish, plum extract, red pepper, red ginseng extract and combinations thereof.

As described above, the sesame leaf radish skin of the present invention and the manufacturing method of the present invention is enhanced by improving the health while enhancing the flavor while immersing the sesame leaves in a state in which the sesame leaves are laminated with a seasoning liquid to be packaged for long-term preservation, the texture of radish and sesame leaves It improves taste, enhances nutrition and flavor, enables long-term preservation, and enhances the flavor of food eaten, such as ssam.

In addition, sesame leaf radish skin of the present invention and a method for producing the sesame leaf in thin thin incision to produce a state of immersed in the seasoning solution matured in a state laminated with sesame leaves, providing the effect of improving the nutrition of sesame leaves and radish at the same time. do.

In addition, sesame leaf radish skin of the present invention and its manufacturing method is added to the seasoning solution to enhance the taste of horseradish, plum extract, red pepper, red ginseng extract and any combination thereof to further improve taste and nutrition It provides the effect of selectively inspiring various flavors according to your preference.

Although the present invention has been described with reference to one embodiment, this is only exemplary and those skilled in the art will understand that various modifications and embodiments can be made therefrom. Therefore, the true technical protection scope of the present invention will be defined by the technical spirit of the appended claims.

Thus, looking at the preferred embodiment of the sesame leaf radish skin and the manufacturing method of the present invention configured as follows with reference to the drawings.

Figure 1 is a perspective view showing sesame leaf sesame according to the present invention, Figure 2 is a process chart showing a sesame leaf sesame manufacturing method according to the present invention.

As shown in Figure 1 and 2, sesame leaf radish skin of the present invention in the radish skin, the radish skin is formed so as to cut the radish into a thin foil form, and insert the sesame leaf (2) between the cut radish (1) to be laminated. The radish (1) and sesame leaves (2) are laminated so as to be immersed in the seasoning solution for 42 to 50 hours.

Here, the seasoning liquid is 84.9 ~ 88.6% by weight purified water, 1-2% by weight of purified salt, 10-12% by weight fermented vinegar, 0.1-0.2% by weight sweetener, 0.1-0.2% by weight organic acid preservative, 0.1-0.2% by weight natural pigment, vitamin C 0.1 to 0.5% by weight is configured to age for 24 to 72 hours.

In addition, may be added to the seasoning solution by selecting any one of wasabi, plum extract, red pepper, red ginseng extract and combinations thereof.

As described above, look at in detail the sesame leaf radish skin of the present invention configured as follows.

Radish is a perennial or biennial herb of the dicotyledonous plant Poppy, which belongs to the three major vegetables along with Chinese cabbage and red pepper.

The radish contains a lot of vitamin C, which is a winter source of vitamins. And the root contains an enzyme called diastatase, which promotes digestion. Radish is used in a variety of ways, including kimchi, radish radish, dried radish, and pickled radish.

In addition, radish has an ingredient that makes meat meat lighter, has a peculiar crispness and bitterness, and serves to enhance the taste of meat and ash.

Perilla leaf refers to the leaves of perilla, which are eaten as ssam, herbs, pickles or kimchi, and broadly refers to all the leaves of sesame, but especially the leaf of perilla as food. Perilla is a crop grown to squeeze oil. It is sesame leaves that harvest and edible leaves during growth.

The sesame leaf has a high nutritional value such as iron is contained at least twice as much as spinach, rich in minerals such as calcium and vitamin A and vitamin C. Chlorophyll is effective for gastrointestinal disorders such as anorexia, diarrhea and constipation. It is also rich in vitamin K, which acts to coagulate blood, and is known to help prevent cancer and various adult diseases. It contains aromatic essential oils such as perillaaldehyde, limonene, and peryl ketone, which is used as a leaf vegetable because its unique fragrance enhances the taste. In particular, it is called as a synonym of Ssam with lettuce because it is eaten a lot as meat to remove fishy and fishy. It is also eaten as a side dish such as aromatic side dishes, pickles, sesame leaf kimchi, or used as a spice in radish or hot water. In addition, sesame leaves are used as medicinal soak soaked.

Seasoned liquid is fermented vinegar mixed with purified salt and refined salt, refined salt to give a sour taste by selectively using one of glacial acetic acid, white vinegar, lemon vinegar, citron vinegar, persimmon vinegar and brown rice vinegar.

Sweeteners are sweetened by selectively adding sugar or fructose, oligosaccharides, xylitol, sodium saccharin, stevioside, and the like.

Organic acid preservatives are optionally used with citric acid, malic acid, potassium sorbate, calcium lactate and calcium chloride to prevent browning and decay of radish.

In addition, natural pigments use pigments of various types of natural materials to improve the color on the outside.

Vitamin C is added to improve nutrients.

In addition, the unique spicy horseradish added to the seasoning liquid, the plum extract to help digestion and incense odor, the red pepper to enhance the spicy taste, saponin ingredients are selected for the health-friendly red ginseng extract and any combination thereof The addition enhances the pharmacological effect and taste.

Thus, looking at the action according to the sesame leaf radish skin manufacturing method of the present invention configured as follows.

First, the treatment of radish (1) in the radish treatment step (S1) to cut and wash radish (1) in a thin thin form, and to wash the sesame leaves (2) to form a sheet to facilitate insertion of sesame leaves ( In process S2) wash sesame leaves and radish.

Thus, the sesame leaf (2) between the radish (1) cut in the sesame leaf radish lamination step (S3) to sequentially laminate the cut radish (1) cut in the sesame leaf (2) formed in a single sheet in the sesame leaf processing step (S2) Stack to position.

As described above, 84.9 to 88.6% by weight of purified water, 1 to 2% by weight of refined salt, 10 to 12% by weight of fermented vinegar, 0.1% sweetener in the state of lamination of sesame leaf (2) and radish (1) in the sesame leaf lamination step (S3) ~ 0.2% by weight, 0.1-0.2% by weight of organic acid preservative, 0.1-0.2% by weight of natural pigment, 0.1-0.5% by weight of vitamin C are mixed for 24 to 72 hours to prepare seasoning liquid in the seasoning liquid preparation step (S4) Seasoning is prepared by aging.

At this time, in the seasoning liquid production step (S4) may be further added to the seasoning liquid by selecting any one of horseradish, plum extract, red pepper, red ginseng extract and combinations thereof.

Thus, sesame leaf (2) and radish (1) laminated in the seasoning solution prepared in the seasoning solution manufacturing step (S4) sesame leaf was immersed for 48 to 72 hours at 0 ~ 10 ℃ temperature sesame leaf laminated in the seasoning solution in the seasoning solution (S5) Dip (2) and radish (1).

As described above, the oxygen and nitrogen in the packaging step (S6) of vacuum packing the sesame leaf (2) and radish (1) and seasoning liquid immersed in sesame leaf radish immersion step (S5) in a ratio of 8: 2 oxygen and nitrogen. Packed while filling to increase storage efficiency.

1 is a perspective view showing sesame leaf sesame according to the present invention.

Figure 2 is a process chart showing the sesame leaf radish manufacturing method according to the present invention.

* Description of the Signs of the Major Parts

1: radish 2: sesame leaf

Claims (5)

In radish skin, The radish skin is cut into radish thin thin form, formed by inserting the sesame leaves between the cut radish, sesame leaf mussel skin, characterized in that made by immersing in seasoning liquid 42 to 50 hours in a state of laminating with radish and sesame leaves. The method of claim 1, The seasoning liquid is 84.9 ~ 88.6% by weight purified water, 1-2% by weight of purified salt, 10-12% by weight fermented vinegar, 0.1-0.2% by weight sweetener, 0.1-0.2% by weight organic acid preservative, 0.1-0.2% by weight natural pigment, vitamin C Sesame leaf radish skin, characterized in that made by aging for 0.1 to 0.5% by weight for 24 to 72 hours. The method of claim 1, Sesame leaf radish skin, characterized in that it is further added to the seasoning solution by selecting any one of horseradish, plum extract, red pepper, red ginseng extract and combinations thereof. A radish-free step of cutting radish into thin foils, The sesame leaf treatment step of treating radish in the non-treatment step, washing sesame leaves to form a sheet to facilitate insertion; Sesame leaf radish laminating step of sequentially stacking the radish cut in the sesame leaf formed in a single sheet in the sesame leaf processing step, 84.9 to 88.6 wt% of purified water, 1 to 2 wt% of refined salt, 10 to 12 wt% of fermented vinegar, 0.1 to 0.2 wt% of sweetener, 0.1 to 0.2 wt% of organic acid preservative, Seasoning solution manufacturing step of preparing a seasoning liquid by mixing natural pigment 0.1 ~ 0.2% by weight, vitamin C 0.1 ~ 0.5% by weight for 24 to 72 hours, Sesame leaf radish dipping step of immersing sesame leaves and radish laminated to the seasoning liquid prepared in the seasoning solution manufacturing process at 0 ~ 10 ℃ temperature for 48 to 72 hours, The sesame leaf muslimpi manufacturing method comprising the step of filling the sesame leaf and radish and seasoning solution immersed in the sesame leaf radish immersion step in a vacuum packed with oxygen and nitrogen in an 8: 2 ratio. The method of claim 4, wherein Sesame leaf radish skin manufacturing method, characterized in that further selected by selecting any one of wasabi, plum extract, red pepper, red ginseng extract and combinations thereof to the seasoning liquid in the seasoning liquid preparation step.

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