KR100925861B1 - Traditional oriental medicine composition cooking for traditional oriental medicine suyuk(boiled beef or pork slices) and the manufacturing method thereof and traditional oriental medicine composition tea bag cooking for traditional oriental medicine suyuk(boiled beef or pork slices) and the manufacturing method thereof - Google Patents

Abstract

PURPOSE: A herbal composition for cooking boiled beef and a preparation method thereof are provided using Astragali Radix, Angelicae Radix, Acanthopanacis Cortex, Kalopanax Cortex, Zingiberis Rhizoma, Glycyrrhizae Radix, and Cinnamomi Cortex. CONSTITUTION: A method for preparing an herbal composition for cooking boiled beef comprises the following steps of: washing Astragali Radix, dipping in honey for 2-3 hours, drying it, and roasting at 70~98°C for 10-15 minutes(S11); washing Angelicae Radix, dipping in 10-15% Chungju(refined rice wine) for 2-3 hours, and roasting at 70~98°C for 10-15 minutes(S12); washing Acanthopanacis Cortex, drying it, and roasting 70~105°C for 10-15 minutes(S13); washing Kalopanax Cortex, drying it, and roasting at 70~105°C for 10-15 minutes(S14); washing Zingiberis Rhizoma, drying it, and roasting at 70~105°C for 7-10 minutes(S15); washing Glycyrrhizae Radix, dipping in 20-30wt% honey for 2-3 hours, drying it, and roasting at 70~98°C for 10-15 minutes(S16); washing Cinnamomi Cortex, drying it, and roasting 70~105°C for 10-15 minutes(S17); and mixing 40-50 parts Astragali Radix, 10-15 parts Angelicae Radix, 8-12 parts Acanthopanacis Cortex, 10-15 parts Kalopanax Cortex, 3-5 parts Zingiberis Rhizoma, 3-5 parts Glycyrrhizae Radix, and 8-12 parts Cinnamomi Cortex(S31).

Description

Traditional oriental medicine composition cooking for traditional Oriental medicine suyuk (boiled beef or pork slices) and the manufacturing method Ya and Traditional Oriental medicine composition tea bag cooking for traditional Oriental medicine suyuk (boiled beef or pork slices) and the manufacturing method

The present invention relates to a herbal composition for cooking oriental herb meat and a method of manufacturing the same, and a herbal composition tea bag for producing herbal herb meat cooking using the same, and more particularly, to wash Astragalus, Angelica, Ogapi, Oak, Health, Licorice and Cinnamon. Prepared by mixing, drying, and stir-frying, and then mixed, and added when cooking the meat, removes the odor and peculiarity of meat, softens the meat, and solves low solubility, low functionality and low taste. It relates to a composition, a method for producing the same, and a herbal composition tea bag for cooking herbal meat and meat using the same, and a method for producing the same.

Astragalus is a perennial herb of the dicotyledonous rosewood legume, commonly grown as a herb. In oriental medicine, it is harvested in the fall to remove outcrops and roots and dried in the sunlight. It has effects such as cold, diuresis, and swelling, so it is physical weakness, fatigue boredom, hemostasis, deprivation, uterine degeneration, internal sewage, cold sweat, peripheral nerve Prescribe on back.

Danggui (當歸) refers to the root of the true donkey, the root of the cultivars of the dicotyledon group cultivars of the dicotyledon. The effect of Angelica is the blood production (보 作用) to produce blood when there is insufficient blood. Donkeys made from the roots of Chinese donkeys and Koreans don't have much blood. But donkey made from the roots of the true donkey is more effective than the blood donating action, blood circulation (活血 作用) is more excellent, and anti-cancer effect and blood pressure lowering effect is strong. Pharmacologically, Angelica stimulates coronary blood flow and stimulates red blood cell production.

Ogapi (五加皮) refers to the bark of the roots, stems, and branches of the algae or the plant of the genus Argentine, which strengthens the tendons and bones by protecting the liver and kidneys. Used for weakness, weakness of the lower limbs, fractures, bruises, edema. The pharmacological effects of Ogapi were reported to be immune-enhancing, antioxidant, anti-fatigue, anti-high temperature, anti-irritant, endocrine function, blood pressure control, anti-radioactivity, detoxification.

The oak tree is a deciduous arborescent of the dicotyledonous plant arboraceae, also known as the elm tree or the elm tree. It is usually used as a medicine. Ophthalmitis Chronic colitis Shoulder and neck stiffness, chronic hepatitis boils scabies skin diseases are effective in treating. In addition, the oak tree has pain and soothe the central nervous system, so listen to severe pain caused by rheumatoid arthritis or all kinds of nerve and muscle pain.

For health, dried root stems of ginger (Zingiber officinale Roscoe) are used in Korea, China, and Japan. Cold and cold chest and abdomen, painful, full stomach, indigestion, vomiting, diarrhea is effective. It is also used when the vein is weak, the limbs are cold and cold, cold water makes the sea water, the breathing is poor, the belly is cold, and dysentery diarrhea occurs. The pharmacological effects of health promote gastric juice secretion, activate the intestinal peristalsis, promote digestion, reduce vomiting, excite the heart, increase blood pressure and promote blood circulation. It has anti-inflammatory, analgesic and fungal effects.

Licorice (甘草) is a perennial herb of the dicotyledonous plant Rosaceae, a medicinal plant that harmonizes the toxicity of all medicines so that the medicinal effect appears well, controls the heat and morals of the book, communicates all blood veins, and strengthens muscles and bones. . Licorice pharmacological action is effective for detoxification, hepatitis, urticaria, dermatitis, eczema. Jinhae, expectoration, muscle relaxation, diuretic, anti-inflammatory action and suppresses peptic ulcer.

Cinnamon (Cinnamon) refers to the bark or bark of Cinnamomum cassia Blume (동) or related plant of the same species in Korea. Cinnamon promotes blood circulation, eliminates coldness in the chest, promotes appetite, promotes digestion, and is used for limb paralysis. Suppresses the spasm of the stomach, promotes the movement of the gastrointestinal tract, releases gas and improves absorption, and also has an antiseptic effect that suppresses abnormal fermentation of the intestine. The pharmacological action of cinnamon has been reported to improve ameliorating bacteria, inhibiting white bacteriostatic disease, and acting on the secretion of saliva and gastric juice.

On the other hand, suyuk refers to meat boiled over beef or pork, originally called lean meat. Beef, pork, etc. boiled completely and wrapped in stone cloth and pressed with stone is also called lean meat, and thinly sliced lean meat is called jerky. Depending on the type of meat, beef meat is called beef head meat, brisket meat, pork head meat, etc.

These conventional meats are difficult to eat because of the vivid smell of the meat itself, and also has a problem that the meat is weak and tasteless because the meat is tough and the teeth are weak and difficult to eat when the elderly are weak.

The present invention has been made in order to solve the problems described above, in the process of solving low solubility, low functionality, low preference by pre-treatment of Astragalus, Angelica, Ogapi, oak, health, licorice, cinnamon in the process of cooking meat By adding a mixed composition of crushed and mixed, they can not only obtain various pharmacological effects of Astragalus, Angelica, Ogapi, Umbrella, health, licorice, and cinnamon, but also remove the fishy smell of the meat itself and soften the meat so that everyone can eat easily. It is possible to provide a herbal composition for cooking Korean herb meat and a method of manufacturing the same, and to prepare the Korean herb meat cooking composition as a tea bag type to remove the smell as described above simply by adding the tea bag in the process of cooking the meat and softly streaking the meat. Herbal composition for the cooking of herbal meats, which enables the cooking of soft and tender meats To provide a back and a manufacturing method for that purpose.

The method for preparing a herbal composition for cooking herbal meat and meat according to the present invention comprises washing the yellow sugar, immersing in honey water of 20 to 30% by weight for 2 to 3 hours, and drying and roasting at 70 to 98 ° C. for 10 to 15 minutes; Washing the donkey, immersed in alcoholic beverage for 10-15% of sake for 2 to 3 hours, dried and roasting for 10-15 minutes at 70-98 ° C .; After washing and drying the scabies, the scabies pretreatment step of roasting for 10-15 minutes at 70 ~ 105 ℃; Washing and drying the oak tree and then roasting the oak tree at 70-105 ° C. for 10-15 minutes; Health pre-treatment step of washing and drying and roasting for 7-10 minutes at 70 ~ 105 ℃; Washing the licorice, immersed in honey water of 20-30% by weight for 2 to 3 hours, dried and then roasted for 10-15 minutes at 70-98 ° C .; Washing the cinnamon and drying and then roasting the cinnamon for 10-15 minutes at 70-105 ° C .; A pre-treatment step of pulverizing each of the pre-treated Astragalus, Angelica, Ogapi, Oak, Health, Licorice, Cinnamon; Astragalus 40-50 parts by weight, Angelica 10-15 parts by weight, Ogapi 8-12 parts by weight, 10-15 parts by weight of oak, 3-5 parts by weight of health, 3-5 parts by weight of licorice, Cinnamon 8 Characterized in that it comprises a mixed composition manufacturing step of mixing ~ 12 parts by weight.

In addition, the herbal composition preparation method for cooking herbal meat according to the present invention, the grinding step is characterized in that the pretreatment in each of the pre-treatment, Astragalus, Angelica, Ogapi, oak, health, licorice, cinnamon to the size of 5 to 10 mesh. It is done.

Meanwhile, the herbal composition for herbal meat cooking according to the present invention is prepared by the method for producing herbal composition for herbal meat cooking according to the present invention, which is made by mixing Astragalus, Angelica, Ogapi, Oak, Health, Licorice, and Cinnamon. It features.

On the other hand, the herbal composition tea bag manufacturing method for herbal medicine meat according to the invention is a mixed composition of Astragalus, Angelica, Ogapi, oak, health, licorice, cinnamon produced by the herbal composition for herbal meat cooking according to the present invention 12 It is characterized by consisting of a tea bag manufacturing step of manufacturing by packing in a tea bag type ~ 15g into a tea bag.

Meanwhile, the herbal composition tea bag for cooking herbal meat according to the present invention is prepared by the method for producing herbal composition tea bag for cooking herbal meat according to the present invention, by mixing Astragalus, Angelica, Ogapi, Oak tree, Health, Licorice and Cinnamon Characterized in that made.

According to the herbal composition for cooking herbal meat and meat according to the present invention and its manufacturing method, pretreatment of Astragalus, Angelica, Ogapi, oak, health, licorice, and cinnamon solves low solubility, low functionality, low preference, and further pulverizes and mixes them. According to the amount of beef or pork to be cooked, the herbal composition for cooking Korean herb meat is added in the process of cooking meat to obtain various pharmacological effects of Astragalus, Angelica, Ogapi, Oak, Health, Licorice and Cinnamon. Not only can remove the fishy smell of the meat itself, soften and soften the meat so that anyone can easily eat easily, and also according to the herbal composition tea bag for cooking herbal medicine using herbal composition for cooking herbal medicine and the said herbal medicine To prepare the herbal composition for cooking meat in tea bag type to cook the tea bag By cooking by addition in the course of cooking the suyuk an appropriate number according to the amount of beef or pork it is possible to easily remove the smell of cooking meat is soft and smooth suyuk as described above.

Hereinafter, with reference to the accompanying drawings, a herbal composition for cooking oriental herb meat and a manufacturing method thereof, and a herbal composition for cooking herbal medicine using the same according to the present invention with reference to the accompanying drawings.

1 is a process of the herbal composition for cooking herbal meat and the preparation method thereof according to the present invention and the herbal composition tea bag for cooking herbal meat using the same and a manufacturing method thereof.

According to the present invention, the herbal composition for cooking herbal meat preparation according to the present invention is washed with Astragalus, as shown in Figure 1, dipped in honey water of 20 to 30% by weight for 2 to 3 hours and dried for 10 to 15 minutes at 70 ~ 98 ℃ Roasting Astragalus pretreatment step; Washing the donkey, immersed in alcoholic beverage for 10-15% of sake for 2 to 3 hours, dried and roasting for 10-15 minutes at 70-98 ° C .; After washing and drying the scabies, the scabies pretreatment step of roasting for 10-15 minutes at 70 ~ 105 ℃; Washing and drying the oak tree and then roasting the oak tree at 70-105 ° C. for 10-15 minutes; Health pre-treatment step of washing and drying and roasting for 7-10 minutes at 70 ~ 105 ℃; Washing the licorice, immersed in honey water of 20-30% by weight for 2 to 3 hours, dried and then roasted for 10-15 minutes at 70-98 ° C .; Washing the cinnamon and drying and then roasting the cinnamon for 10-15 minutes at 70-105 ° C .; A pre-treatment step of pulverizing each of the pretreatment of Astragalus, Angelica, Ogapi, Oak, Health, Licorice and Cinnamon; Astragalus 40-50 parts by weight, Angelica 10-15 parts by weight, Ogapi 8-12 parts by weight, 10-15 parts by weight of oak, 3-5 parts by weight of health, 3-5 parts by weight of licorice, Cinnamon 8 Characterized in that it comprises a mixed composition manufacturing step of mixing ~ 12 parts by weight.

According to this, the herbal ingredients used in the present invention, Astragalus, Angelica, Ogapi, Umbrella, Health, Licorice, Cinnamon are pretreated as described above, in the case of agap, oak, health, cinnamon washing-> drying step, Astragalus , Licorice wash-> Immersion (honey)-> Drying step, and Angelica wash-> Immersion (Cheongju)-> Pre-treatment process for a certain time roasting in a certain temperature range after the drying step (S11, S12, S13, S14, S15 , S16, S17) is then subjected to the process of grinding to a powder state (S21).

In addition, the crushing step is the raw materials of the herbal medicine is easily dissolved in the process of cooking the meat, so as to efficiently exhibit the pharmacological effect, respectively, pretreated in the pretreatment step Astragalus, Angelica, Ogapi, oak, health, licorice, cinnamon 5 Grinding to a size of ˜10 mesh is preferred.

Each of the raw materials of herbal medicines, which have been subjected to each pretreatment step (S11, S12, S13, S14, S15, S16, S17) and crushing step (S21), is dissolved in water well even when added in the process of cooking meat. The pharmacological effects of the raw materials can be effectively exerted, and the palatability of the herbal medicines when the cooked meat is eaten is solved.

In the above, the oak tree refers to the inner bark of the oak tree, and in summer, the outer bark of the oak tree is scraped off, and only the white bark is dried in the shade and chopped.

Next, after the pretreatment step, 40-50 parts by weight of Astragalus pulverized in the grinding step, 10-15 parts by weight, Angelica 8-12 parts by weight, 10-15 parts by weight of oak, 3-5 parts by weight of health, 3 to 5 parts by weight licorice and 8 to 12 parts by weight of cinnamon are mixed to produce a mixed composition. That is, the mixed composition is to be a herbal composition for cooking herbal meat meat according to the present invention.

Adding the appropriate amount according to the amount of beef or pork to be cooked in the process of cooking the herbal composition for cooking herbal meat cooking as described above, that is, add 12 ~ 15g per 1 g (600 g) of beef or pork By cooking, not only can you get various pharmacological effects of Astragalus, Angelica, Ogapi, Umbrella, health, licorice, and cinnamon, but also eliminates the scent of meat itself, softens and softens the meat, making it easy for anyone to eat easily.

On the other hand, the herbal composition for cooking oriental herb meat according to the present invention is prepared by the method for producing a herbal composition for cooking oriental herb meat, characterized in that it is made by mixing Astragalus, Angelica, Ogapi, Oak, Health, Licorice, Cinnamon.

Meanwhile, the herbal composition tea bag manufacturing method for herbal meat cooking according to the present invention is 12-15 g of mixed composition of Astragalus, Angelica, Ogapi, Umbrella, health, licorice, and cinnamon prepared by the herbal composition for herbal meat cooking. It is characterized by consisting of a tea bag manufacturing step (S41) to be put into a tea bag type packaging.

According to this, a process of cooking a suitable number of meat according to the amount of beef or pork to be prepared as described above by producing a predetermined amount, that is, 12 to 15g of herbal composition for cooking oriental herb meat according to the present invention. By adding, that is, by adding one tea bag per 1 g of beef or pork (600 g) to cook, it is possible to easily remove the odor as described above, and to cook the meat tender and tender, without the need to quantify the amount added.

On the other hand, the herbal composition tea herb composition for herbal medicine cooking using the herbal composition for herbal meat cooking according to the present invention is prepared by the method for manufacturing herbal composition tea bag for herbal meat cooking according to the present invention, Astragalus, Angelica, Ogapi, Oga, It is characterized by consisting of health, licorice, cinnamon.

Hereinafter, it will be described in more detail through an embodiment of manufacturing a herbal composition tea bag for cooking herbal meat meat according to the present invention. However, these examples are for illustrating the present invention, and the present invention is not limited by these examples.

Example

1. Wash the selected Astragalus with water, immerse it in 25% by weight of honey water for 2 hours, take it out, dry and fry at 70 ° C. for 15 minutes.

2. Wash the selected Angelica with water, immerse it in alcoholic beverage of 10% sake for 2 hours, take it out, dry it and fry it for 15 minutes at 70 ℃.

3. Wash the selected Ogapi with water, dry and fry for 15 minutes at 70 ℃.

4. Wash the bark of the selected oak tree with water, dry it and fry it for 15 minutes at 70 ° C.

5. Wash selected health with water, dry and fry at 70 ° C for 10 minutes.

6. Wash the selected licorice with water, soak for 2 hours in 25 wt% honey water, dry and fry for 15 minutes at 70 ℃.

7. Wash the selected cinnamon with water, dry and fry for 10 minutes at 70 ℃.

8. The pretreatment steps are respectively pre-treated Astragalus, Angelica, Ogapi, Oak, Health, Licorice, Cinnamon to grind to the size of 5 mesh.

9. 46 g of crushed Astragalus in the grinding step, Angelica 13g, 10g of ogapi, 13g of oak, 4g of health, 4g of licorice, 10g of cinnamon to prepare a herbal composition for cooking Korean herbal meat according to the present invention.

10. Put the herbal composition for cooking oriental herb meat 14g each in a tea bag to prepare a herbal composition tea bag for cooking oriental herb meat.

11. Prepare beef boiled beef (1.2kg) and cook it by putting it in a steamer together with water in the same way as cooking a normal beef, but add 2 pieces of the tea bag and heat it sufficiently for 2 hours to cook it thoroughly.

Comparative example

Beef boiled beef (1.2kg) is prepared in the same manner as the normal way to cook the meat and put it in a steamer with water for 2 hours to fully cook.

Experimental Example: Sensory Test

A sensory test by rank method was performed by a sensory test agent on 100 persons each of 50 male and female food flavors prepared in Examples and Comparative Examples. Each of the meats were directly tasting and then tested for taste, aroma, and palatability through a survey. The degree of effect was responded according to the 7-point method, that is, 1 had no effect, 3 had some effect, 5 had excellent effect, and 7 had excellent effect. Are averaged and are shown in Table 1.

TABLE 1

Item Example Comparative example flavor 6.3 2.3 incense 6.7 2.1 Palatability 6.4 2.0

According to the experimental results, in the case of the meat (comparative example 1) cooked by a conventional method, the fishy smell of the meat itself still remains as it is known, and the meat is not soft and chewy and has no taste, taste, aroma and palatability. On the other hand, the sensory test personnel who eat the cooked meat (example) prepared by adding the herbal composition tea bag for herbal meat cooking according to the present invention during the cooking process were very low in terms of taste, aroma and palatability. Found to be preferred. In particular, it has been found that the meat itself is very soft and tender to eat and is very tasty.

What has been described above is only an embodiment for carrying out the herbal composition for cooking herbal meat and its preparation method and the herbal composition tea bag for cooking herbal medicine using the same, the present invention is not limited to the above embodiment, Without departing from the gist of the present invention as claimed in the following claims, anyone skilled in the art to which the present invention pertains will have the technical spirit of the present invention to the extent that various modifications can be made.

1 is a process for producing a herbal composition for cooking oriental herb meat and its manufacturing method according to the present invention and a herbal composition tea bag for cooking herbal meat using the same and a manufacturing method thereof.

Claims (5)

Astragalus washing, and after the immersion in honey water of 20-30% by weight for 2 to 3 hours, dried and roasted for 10-15 minutes at 70 ~ 98 ℃; Washing the donkey, immersed in alcoholic beverage for 10-15% of sake for 2 to 3 hours, dried and roasting for 10-15 minutes at 70-98 ° C .; After washing and drying the scabies, the scabies pretreatment step of roasting for 10-15 minutes at 70 ~ 105 ℃; Washing and drying the oak tree and then roasting the oak tree at 70-105 ° C. for 10-15 minutes; Health pre-treatment step of washing and drying and roasting for 7-10 minutes at 70 ~ 105 ℃; Washing the licorice, immersed in honey water of 20-30% by weight for 2 to 3 hours, dried and then roasted for 10-15 minutes at 70-98 ° C .; Washing the cinnamon and drying and then roasting the cinnamon for 10-15 minutes at 70-105 ° C .; A pre-treatment step of pulverizing each of the pre-treated Astragalus, Angelica, Ogapi, Oak, Health, Licorice, Cinnamon; Astragalus 40-50 parts by weight, Angelica 10-15 parts by weight, Ogapi 8-12 parts by weight, 10-15 parts by weight of oak, 3-5 parts by weight of health, 3-5 parts by weight of licorice, Cinnamon 8 Method for producing a herbal composition for cooking herbal meat meat, characterized in that consisting of a mixed composition manufacturing step of mixing ~ 12 parts by weight. The method of claim 1, The pulverizing step is a method for producing a herbal composition for cooking oriental herb meat, characterized in that the pretreatment in each of the pretreatment, Astragalus, Angelica, Ogapi, Umbrella, health, licorice, cinnamon to 5 ~ 10 mesh size. As prepared by the manufacturing method of claim 1 or 2, Herbal composition for cooking Korean herbal meat meat, characterized in that it is made by mixing Astragalus, Angelica, Ogapi, Umbrella, Health, Licorice and Cinnamon. A tea bag manufacturing step of manufacturing a 12-15g mixed composition of Astragalus, Angelica, Ogapi, Umbrella, Health, Licorice, and Cinnamon, prepared by the method of claim 1 or 2, packed into a teabag and manufactured in a teabag type. Method for producing a herbal composition tea bag for cooking herbal medicine meat. As manufactured by the manufacturing method of claim 4, Herbal composition tea bag for cooking herbal meat, characterized in that a mixture of Astragalus, Angelica, Ogapi, Oak, Health, Licorice, Cinnamon.

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