KR100843746B1 - process for the preparation a dried creaker using mulberry reaf - Google Patents

Abstract

The present invention relates to a method for processing oysters using mulberry leaves, and more particularly, to a method for processing oysters using mulberry leaves prepared by treating with mulberry leaf powder and mulberry leaf containing solution. As described above, the method of processing oysters using mulberry leaves includes pickling early with salt mixed with mulberry leaf powder, removing scales, removing gills, washing pickled early with washing water, and drying the washed early in a shade for a certain time. do. According to the processing method of oysters using the mulberry leaf according to the present invention, compared to the oysters after the conventional treatment process, the smell and taste peculiar to the mulberry leaves do not smell fishy and chewy, texture and protein taste is further improved processing It is characterized by. In particular, it is possible to provide a functional gulbi by doubling the protein and amino acids and abundant mineral components contained in mulberry leaves to gulbi.

Mulberry leaf, gujeolcho, functional oyster, gill, pine needle

Description

Oysters processing method using mulberry leaves {process for the preparation a dried creaker using mulberry reaf}

1 is a flow chart showing a processing method of oysters using mulberry leaves according to the present invention.

The present invention relates to a method for processing oysters using mulberry leaves, and more particularly, to a method for processing oysters using mulberry leaves prepared using a solution containing mulberry leaf powder and mulberry leaves and gujeolcho components. Mulberry leaves contain abundant minerals such as Ca, Fe, Zn, Mg, and vitamins A, B, C and dietary fiber. Especially, it contains DNJ (deoxinojirimicin) as a special ingredient, which has the effect of suppressing blood sugar rise and cholesterol It has also been reported to contain abundant flavonoids that inhibit absorption. Dongbobogam and herbaceous medicinal plants are also important medicines, and are good for diabetes, stroke, cough, cough, pertussis, swelling, lung disease, expectoration, headache, fever, wounds, boils, scars, hair growth, and limbs. This numbness and numbness are known to be good. In addition, gujeolcho is also known as tinnitus, mountain country, sunhaecho and flavonoid-based linarin (linrin), it has been reported that contains antibacterial substances. In general, oysters are processed by salting the harvested early, followed by washing with water and drying with natural sea breeze. However, the oysters that are processed through this process remain intrinsic fishy, and there is a fear that it is difficult to maintain the freshness during the processing process.

In addition, the tendency of well-being is prominent in the food field, in particular, the importance for functional food is emphasized. Therefore, even in the processing process of the oysters, there has been a demand for a technique for the early penetration of ingredients beneficial to the human health.

As a processing process of functional gulbi, 'Processing method of reference machine using pine needle' of Korean Patent Registration No. 10-431756 (2004.05.04) is to wash the soft pine needles, remove water, dry them in the shade for 1 ~ 2 days, and then wash them. Preparing pine needles; Extracting the active ingredient of the pine needles by boiling the pine needles for 7 to 13 hours in water at 50 to 70 ° C .; Mixing black sugar and shochu with the extract; Further blending the edible scented powder made of rosemary herb into the mixture; Adding a reference group and salt together to the pine needle mixture and letting it stand for about 3 to 10 hours; And washing.

Korean Patent Registration No. 10-454671 (October 19, 2004) 'processing method of oysters containing natural materials' is green tea, mulberry leaves, pine needles, ginkgo leaves, ginseng, red ginseng, black tea, licorice, wolfberry, schisandra, ogalpi, It contains extracts or powders of natural materials selected from the group consisting of Astragalus, Ganoderma lucidum mushroom, Sigi mushroom, wild ginseng, camphor ginseng, and Cordyceps sinensis, and is characterized in that it is selectively applied with elvan or germanium.

'Premature processing method using cocoon powder' of Korean Patent Registration No. 10-492327 (2005.05.23) is a step of thawing frozen early stored at -15 ~ -25 ℃ at 10 ~ 20 ℃ for 10 to 30 hours ; Selecting early; Comprising: sun-dried sea salt is removed, comprising a powder cocoon powder; Mixing salt and cocoon powder at a ratio of 80 to 120 kg: 1 to 2 kg, respectively, and introducing the mixture into the early stage; Stacking early while sprinkling said mixture; Pickling the stacked early 3 to 12 hours; Weaving pickled premature organs; Washing the salt of the early stage; It is characterized in that the processing in the step of drying in early duct dry 2 ~ 14 hours in Deokjang.

Korean Patent Registration No. 10-522194 (October 10, 2005) 'Method for producing oysters using Injin mugwort' is mixed with naturally dried Injin mugwort powder powder with sun salt, and then salted early. The mixing ratio of the powder of jinjin jinjin to the natural salt is 1.0 to 1.5% by weight, the residual salinity after salting is characterized in that the processing to 8%.

Korean Patent Registration No. 10-591662 (2006.06.13) 'processing method of the oysters using the shredder' is a step of grinding the shredded shredder powder; Penetration step 1 of salting early for 12 to 24 hours in a first salt mixture of a mixture of organ powder and salt; Weaving early; Penetration step 2 to prematurely immerse the dung for 12-24 hours into the oolong powder; Washing step; It is characterized in that the processing in three stages of infiltration to dry in the state sprinkled with the organ powder.

The present invention is processed to remove oysters intrinsic fishy smell using the pharmacologically active ingredient of the mulberry leaf and to contain ingredients beneficial to the human body. In particular, in order to prevent corruption during processing, washing with diluted Gujeolcho powder was washed, and in the drying process, the mulberry leaf extract is sprayed and dried on the oysters so that the pharmacological components present in the mulberry leaves are absorbed in the oysters, and the scales and gills of the oysters are removed. It is characterized in that the consumer can directly cook without a separate care.

The oyster processing method using the mulberry leaves of the present invention will be described with reference to FIG. As shown, the oyster processing method consists of a thawing process, sorting process, scale and gill removal process, salting process, weaving process, washing process, drying process and freezing process. Early genus belongs to the fish family, and catches 13 species in 5 genus. In general, a reference group that circulates from the East China Sea to Chuzado and Heuksan Island for spawning passes along the west coast of Chiksan in mid-March.The eggs are most faithful and golden in shine. This is known to be good, and the famous Glory Tunnel is made with these references. Let's take a closer look at oyster processing step by step. In the process of preparing mulberry leaf powder, mulberry leaf extract and gujeolcho powder, the mulberry leaves are collected by each side from May to August, and then washed with water, boiled in boiling water, and dried in the shade until 5 ~ 7% of water content. Grind to 50 ~ 100mesh and use the powder. Mulberry leaf extract is added to 1 kg of water to 2.5kg of powdered water and extracted by boiling water for 2 to 3 hours at 55 ~ 65 ℃, and the filtrate obtained using a filter paper is concentrated under reduced pressure. Gujeolcho powder is used to collect flowers and leaves in autumn and boil them in boiling water, dry them in the shade until the water content is 5-7%, and grind them to about 50 ~ 100mesh.

The scale and gill removal process thaws the frozen early in the natural state for more than 10 hours, and removes impurities in the scales and gills attached to the epidermis to prevent decay during processing and to extract the mulberry leaves well.

The salting process mixes the mulberry leaf powder with domestic sun salt that is more than two years old, and leaves the mulberry leaf powder uniformly in the sun salt. The mixing ratio of sun salt and mulberry leaf powder is 100 by weight; 5 to 15 weight ratio. Preferably, about 2500 g of mulberry leaf powder is mixed in one bag of natural salt (about 30 Kg). If the content of the mulberry leaves is too much, salting efficiency may be lowered. On the other hand, if the content of the mulberry leaves is too small, the effect of increasing the functionality by infiltrating the active ingredient of mulberry leaves into the oysters can not be expected. The composition ratio is the optimum mixing ratio of the result of performing the sensory test while varying the mixing ratio of the natural salt and mulberry leaf powder so that the pharmacological components of the mulberry leaves in the early body while maintaining the natural taste of oyster. Early salting methods include salting using salted water, and salting by mixing salt early. Although the present invention discloses a salting method using the subcutaneous method, the salting method of the water method is not excluded. During the salting process by the intercalation method, the mixture of sun salt and mulberry leaf powder is filled in the early gills, and the even surface is sprinkled evenly with the mixture of sun salt and mulberry leaf powder on the surface of the salt. Salting time varies depending on the size, but it is preferable to perform about 4 hours in the case of small early, and about 20 hours in the case of large early. In this way, salted by the mixture of sun-dried salt and mulberry leaf powder, the salt content of sun-dried salt is soaked early to form salt, and at the same time, it penetrates 50 kinds of rich minerals including amino acids, calcium, iron, etc. Provides functionality at the same time.

The weaving process weaves 10 or 20 pieces of salted early, depending on the size. In some cases, the weaving process may be omitted.

In the washing process, the worms are washed 2-3 times using the washing solution diluted with clear water and Gujeolcho powder. Washing the premature dung with a solution containing Gujeolcho prevents decay during processing by the antimicrobial component contained in Gujeolcho and has the advantage of doubling the functionality of oysters by the penetration of pharmacological ingredients. Washing water in this process is used by diluting and diluting 2.5 to 5 parts by weight of gujeolcho powder with respect to 100 parts by weight of water. The washing time is about 1 to 5 minutes early soaked in Gujeolcho powder diluted solution to wash.

In the drying process, dry early by selecting the place where the sea breeze can be hit by premature dum which is washed 2 ~ 3 times with the solution containing gujeolcho. 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 12 to 24 hours. During the drying process, the mulberry leaf extract is evenly sprayed on the early surface to allow the pharmacological components of the mulberry leaves to be prematurely so as to enhance the fragrance and pharmacological components of the mulberry leaves. In this process, the mulberry leaf extract may be sprayed once or twice with a spraying device to evenly spread the oysters.

The freezing process rapidly freezes dried oysters at about minus 40 ° C. Oysters frozen in rapid freezing is preferably distributed to consumers while maintaining a frozen state.

The pharmacologically active ingredient of mulberry leaves is known to be effective in lowering blood sugar, lowering low-density cholesterol, which is bad for the body, increasing high-density cholesterol, which is good for the body, preventing stroke, and detoxifying heavy metals. Therefore, the pharmacologically active ingredient of the mulberry leaves can be penetrated into oysters to provide functional oysters. Processing method of oysters using mulberry leaves according to the present invention is hygienic processing by removing gills and scales compared to the oysters after the conventional treatment process, minimizing the decay of oysters by washing the gujeol component with washing water, drying process By spraying and supplying mulberry leaf extract in addition to improve the function, the smell of the mulberry leaves do not smell fishy, and the pharmacological ingredients of mulberry leaves and gujeolcho soaked in oysters to provide a chewy texture and protein taste function It features.

Claims (2)

delete In the oyster processing method using mulberry leaves, preparing a mulberry leaf powder, mulberry leaf extract and gujeolcho powder; The removal of scales and gills is the process of thawing prematurely in the natural state for at least 10 hours and removing the scales and gill genus attached to the early epidermis; Salting is salted in a mixing ratio of 100 parts by weight of natural salt to 5 to 15 parts by weight of mulberry leaf powder; Weaving process; Washing is a step of washing two to three times with a solution of dilution 2.5 to 5 parts by weight of gujeolcho powder with respect to 100 parts by weight of water; Drying is a step of drying while spraying the mulberry leaf extract evenly on the early surface during the drying process; Including a refrigeration process, The mulberry leaf powder and Gujeolcho powder is dried by boiling the mulberry leaves in boiling water until the water content is 5-7% and pulverized to about 50 ~ 100mesh powder, The mulberry leaf extract is concentrated under reduced pressure to the filtrate obtained by mixing the powder with water and extracted by boiling water for 2 to 3 hours at 55 ~ 65 ℃, The Gujeolcho powder is collected by boiling the flowers and leaves in boiling water, dried in the shade until the moisture content 5 ~ 7% and pulverized using mulberry leaves, characterized in that the powder was pulverized to about 50 ~ 100mesh.

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