KR101213129B1 - Manufacturing method for salting mackerel using turmeric extract - Google Patents

Abstract

The present invention is to select the early by the size to select the early stages of gills of the selected early gills to remove the swelling, washing and drying to prepare the early; Preparing the mulberry leaf extract by drying the washed mulberry leaves in a natural shade and then mixing the dried mulberry leaves with water in a weight ratio of 1: 3.5 to 4.5 for 1 to 2 hours at a temperature of 110 to 130 ° C. and cooling them; After pulverizing dry turmeric for 30-65 hours at a temperature of 35-45 ° C. in an ocher room, put the pulverized turmeric powder and water in a concentrator at a weight ratio of 1: 150-250 for 2 to 3 hours at a temperature of 110-130 ° C. Heating and then cooling to prepare turmeric extract; The prepared mulberry leaf extract and turmeric extract, dilution by mixing the natural salt in a weight ratio of 25 ~ 40:25 ~ 40: 1, and then immersing the prepared premature for 1 to 3 hours; salted mulberry leaves and turmeric In order to provide a method for producing oysters using the extract, the present invention salted oysters with turmeric extract and mulberry leaf extracts, sun-dried salt containing the ocher constituents and weaves dried and dried in a natural wind or rapidly frozen to vacuum the oyster fishy Simultaneously with the removal of mulberry leaves and turmeric penetrated into the oysters can be expected a variety of pharmacological effects, which is a very useful invention that can be expected to increase the health of consumers and the income of fisheries workers.

Description

Manufacturing method of oysters using mulberry leaves and turmeric extract {Manufacturing method for salting mackerel using turmeric extract}

The present invention relates to a method for producing oysters using mulberry leaves and turmeric extract, more specifically, salted oysters with turmeric extract and mulberry leaf extract, natural salt containing ocher ingredients, then weave and dry with natural wind or rapidly freeze vacuum packaging By removing the fishy smell of oysters and at the same time can be expected a variety of pharmacological effects by the active ingredients of mulberry leaves and turmeric penetrated into the oysters, mulberry leaves and turmeric that can be expected to increase the health of consumers and increase the income of fisheries workers It relates to a method for producing oysters using the extract.

In general, oysters are salted and dried in early stages. After scavenging the gills and removing the boils, they are washed and drained. Take out the pickled early, wrapped in a beam, pressed for about a day, and then prepared by the process of drying until hanging in the tray.

These oysters can be cooked in various ways, such as stew, stew, steamed, or grilled, or they can be eaten as it is, or it can be used as a side dish.

As such, the oysters are rich in high-quality protein and vitamins A and D, helping the body weaken, night blindness, fatigue, and less fat, so good digestion is good for children in the developing period or elderly people with weak digestive organs.

Accordingly, in order to enhance the functionality of oysters, various methods of manufacturing oysters using pine needles, scabies and the like have been disclosed.

However, the above-mentioned conventional methods for producing oysters have only a taste and aroma added to the sensual side, that is, oysters, and there is a problem that active ingredients, such as pine needles and scabies, do not melt properly in oysters.

Therefore, the present invention, in order to solve the above problems, salted oysters with turmeric extract and mulberry leaf extract, sun salt containing ocher ingredient and weave together and dried in a natural wind or rapidly frozen to remove the fishy smell of oysters at the same time Various pharmacological effects can be expected by the active ingredients of mulberry leaves and turmeric penetrated into the oyster, and the production method of oysters using mulberry leaves and turmeric extract that can be expected to increase the health of consumers and increase the income of fisheries workers. It aims to provide.

The method for producing oysters using mulberry leaves and turmeric extract according to the present invention for achieving the above object, by selecting the early by the size, the early gills through the selected gills to remove the squeezed, washed and dried to prepare early Making; Preparing the mulberry leaf extract by drying the washed mulberry leaves in a natural shade and then mixing the dried mulberry leaves with water in a weight ratio of 1: 3.5 to 4.5 for 1 to 2 hours at a temperature of 110 to 130 ° C. and cooling them; After pulverizing dry turmeric for 30-65 hours at a temperature of 35-45 ° C. in an ocher room, put the pulverized turmeric powder and water in a concentrator at a weight ratio of 1: 150-250 for 2 to 3 hours at a temperature of 110-130 ° C. Heating and then cooling to prepare turmeric extract; The prepared mulberry leaf extract and turmeric extract, dilution by diluting the natural salt in a weight ratio of 25 to 40:25 to 40: 1, and then immersing the prepared premature for 1 to 3 hours, and salting; do.

In addition, the salted early harvested after weave the step of drying by natural wind; characterized in that it is configured to further include.

In addition, the step of taking out the salted early dried to natural wind; Characterized in that it comprises a; further comprising the step of vacuum packing the dried early early by using a quick cooler.

As described above, the present invention salts oysters with turmeric extract, mulberry leaf extract, and sun salt containing ocher ingredients, and then weaves them by drying or rapid freezing with natural wind to remove the fishy smell of oysters while simultaneously removing mulberry leaves and turmeric from oysters. Various active pharmacological effects can be expected by the active ingredient, which is a very useful invention that can be expected to increase the health of consumers and the income of fisheries workers.

Hereinafter, the present invention for achieving the above objects and effects in more detail.

Method for producing oysters using mulberry leaves and turmeric extract according to the present invention, by selecting the early by the size to remove the gills of the selected early gills to remove premature washing and drying to prepare the early; Preparing the mulberry leaf extract by drying the washed mulberry leaves in a natural shade and then mixing the dried mulberry leaves with water in a weight ratio of 1: 3.5 to 4.5 for 1 to 2 hours at a temperature of 110 to 130 ° C. and cooling them; After pulverizing dry turmeric for 30-65 hours at a temperature of 35-45 ° C. in an ocher room, put the pulverized turmeric powder and water in a concentrator at a weight ratio of 1: 150-250 for 2 to 3 hours at a temperature of 110-130 ° C. Heating and then cooling to prepare turmeric extract; The prepared mulberry leaf extract and turmeric extract, dilution by diluting the natural salt in a weight ratio of 25 to 40:25 to 40: 1, and then immersing the prepared premature for 1 to 3 hours, salting.

In addition, the salted early harvested after weave the step of drying by natural wind; is configured to further include.

In addition, the step of taking out the salted early dried to natural wind; It is configured to further include; vacuuming the dried early early by using a quick cooler and vacuum packaging.

The preparation of the early stage, thawed at room temperature using the frozen early harvested after being caught in nature or using the early harvested immediately. At this time, the premature go through the pre-treatment process to select by size, remove the gills of the selected premature gills, and then wash clean to dry in a well-ventilated shady place.

Preparing the mulberry leaf extract, first harvest the mulberry leaf in May-June, the highest nutrients of the mulberry leaf, and then washed clean to dry in natural shades. Of course, in order to use the mulberry leaves for a long time frozen storage will be natural.

And drying the mulberry leaves in the natural shade is to maintain the active ingredient contained in the mulberry leaves without being destroyed.

Next, the dried mulberry leaf and water are mixed at a weight ratio of 1: 3.5 to 4.5, and then heated to 110 to 130 ° C. for 1 to 2 hours to prepare a mulberry leaf extract by cooling, in which case the above conditions are not satisfied. There is no ingredient in mulberry leaves and because the sterilization is not done properly.

The mulberry leaf is a leaf of the mulberry, and the mulberry is an important crop that has been cultivated in farmhouses since ancient times, and the farmers use the mulberry leaf as a feed for silkworms, and the oriental medicine is used as an important herbal medicine.

As such, the mulberry tree is used as a medicine for mumps, pulmonary tuberculosis, bruises, acute arthritis, tonic, stroke, diuresis, cough, etc. by using the pharmacological action in oriental medicine. It is used as a material for developing natural tonics and alternative medicines using silkworms.

According to Dongbogam, mulberry leaves remove waste products from inside the body and blood vessels, and are effective in treating and preventing diseases such as stroke, obesity, arthritis, edema, seawater and asthma, and lowering blood sugar and blood pressure, and digesting function. It is said to promote urination and help quench thirst.

In addition, the mulberry leaves to remove inflammation, so that the skinny people to eat always good, excellent effect on each and urine, prevent wind, digest food, prevent the dry mouth to eat tea, so good to eat As a nutritive tonic, it prevents various diseases, and contains 50 kinds of ingredients such as glucoside, vitamin C, vitamin B1, and vitamin B2 contained in the mulberry leaves, and is effective in treating diabetes, lowering blood pressure and blood sugar, anticancer, and aging. It is known that there is a very beneficial plant containing gamma amino butyric acid, which has an effect of strengthening blood vessels.

Preparing the turmeric extract, first to finely crush the dried turmeric for 30 to 65 hours at a temperature of 35 ~ 45 ℃ in the ocher. At this time, the reason for drying the turmeric in the ocher is to expect the effect by the far infrared rays of the ocher emitted from the ocher and to complement the cold properties of the turmeric by the warm properties of the ocher.

The reason why the turmeric is dried in an ocher room without sunlight for 30 to 65 hours at a temperature of 35 to 45 ° C. is for preventing the active ingredient including curcumin contained in the turmeric from being destroyed.

Next, the pulverized turmeric powder and water are put into a concentrator at a weight ratio of 1: 150 to 250, heated at a temperature of 110 to 130 ° C. for 2 to 3 hours, and cooled to prepare turmeric extract, which sterilizes turmeric and In order to enhance the components, the turmeric powder is maintained in a completely diluted state in water.

And it is possible to obtain a turmeric extract having a unique aroma and component concentration of turmeric by the above conditions.

The above-mentioned turmeric refers to a tuber of turmeric, which is a plant of ginger, as it is or steamed after removing the bark. It has a peculiar smell, it is irritating, its taste is hot and bitter, and its properties are cold.

In addition, turmeric communicates with the chi, helps blood circulation to treat menstrual cramps, menstrual disorders, side pains, hemorrhage, nosebleeds and pissing, clears the mind, eliminates what the abdomen is full of, promotes bile secretion and prevents gallbladder stones. It has been reported that pharmacological actions include anti-inflammatory action, bile secretion, facilitation of excretion, and reduction of lump formation in coronary artery.

The salting of the early stage is a process of allowing the active ingredient of the mulberry leaf extract and turmeric extract to penetrate early while having a salinity of 4 to 5 degrees, and the prepared mulberry leaf extract and turmeric extract and sun salt 25 to 40:25 ~. After diluting by mixing in a weight ratio of 40: 1, the prepared early is soaked by soaking for 1-3 hours.

At this time, the salted by mulberry leaf extract and turmeric extract, sun-dried salt under the above conditions, not only smells and tastes unique by mulberry leaves and turmeric, but also removes fishy smell, and the meat is more tender and chewy.

In this way, the salted early harvested and then woven and dried with natural wind or the dried early frozen using a quick cooler to be vacuum packed. In this case, the early may be dried in a conventional manner, or may be dried in a net shading drying rack to prevent the access of flies or pests.

The dried early is rapidly frozen using a rapid cooler and vacuum-packed, in order to prevent the early tissues from breaking and to extend the shelf life for a long time. At this time, the rapid freezing conditions are preferably minus 20 ~ 30 ℃ temperature, because if the above or less than the above temperature range can be broken early tissue and some fishy.

Hereinafter, the present invention will be described in detail with reference to the following preferred embodiments.

[Example]

Select the early by the size to choose the early gills of the selected early gills to remove the squeeze, wash and dry to prepare the early.

The mulberry leaves are collected in May-June, which has the highest nutrients, washed clean, dried in a natural shade, mixed with 5 kg of dried mulberry leaves and 20 l of water, heated at a temperature of 120 ° C. for 1 to 2 hours, and cooled to mulberry leaves. Prepare the extract.

Finely grind dry turmeric for 48 hours at a temperature of 40 ° C. in ocher.

100 g of the pulverized turmeric powder and 20 L of water are placed in a concentrator and heated at 120 ° C. for 2 to 3 hours, followed by cooling to prepare a turmeric extract.

After mixing the prepared mulberry leaf extract 12ℓ and turmeric extract 13.5ℓ, sun salt 400g completely diluted and adjusted to have a salinity of 4 ~ 5 degrees and then immersed the prepared early 1 to 3 hours.

After picking out the salted early season, weave it and dry it with natural wind or dried early harvested with natural wind in a shading drying net, and then rapidly cool it with a rapid cooler and vacuum-pack it.

Sensory test by dividing the sensory test for fish oysters, meat state, taste, taste of eating oysters (Example) and commercially available oysters (comparative example) using the mulberry leaf and turmeric extract of the present invention prepared as described above Was done. For the sensory test, a 10-point grading method was used to assign a rating of 1 (very bad) to 10 points (very good) for a total of 50 people from the age of 20 to 55 years. 1].

Examples and Comparative Example  Sensory test Fishy fishy Meat flavor Crust texture Sum Example 9.4 9.6 9.7 9.4 9.5 Comparative example 8.5 8.1 8.8 8.3 8.4

As confirmed in [Table 1], the oysters salted with mulberry leaf extract and turmeric extract, sun-dried salt was confirmed that fish odor, meat state, taste, eating feeling better than the oysters sold in the market.

As described above, the present invention has been described by means of a limited embodiment, but the present invention is not limited thereto and is intended by those skilled in the art to which the present invention pertains to the technical spirit of the present invention and claims to be described below. Various modifications and variations are possible within the scope of equivalents.

Claims (3)

Selecting early by size but removing the gills by removing the gills and then washing and drying the prepared early gills to prepare early;
Preparing the mulberry leaf extract by drying the washed mulberry leaves in a natural shade and then mixing the dried mulberry leaves with water in a weight ratio of 1: 3.5 to 4.5 for 1 to 2 hours at a temperature of 110 to 130 ° C. and cooling them;
After pulverizing dry turmeric for 30-65 hours at a temperature of 35-45 ° C. in an ocher room, put the pulverized turmeric powder and water in a concentrator at a weight ratio of 1: 150-250 for 2 to 3 hours at a temperature of 110-130 ° C. Heating and then cooling to prepare turmeric extract;
Mixing and diluting the prepared mulberry leaf extract, turmeric extract, and sun salt in a weight ratio of 25 to 40:25 to 40: 1, and then immersing the prepared premature for 1 to 3 hours;
Method for producing oysters using mulberry leaves and turmeric extract, characterized in that configured to include. The method of claim 1,
Extracting the salted early, weave and dry with natural wind;
Method for producing oysters using mulberry leaves and turmeric extract, characterized in that further comprises. The method of claim 1,
Harvesting the salted early and drying with natural wind;
Vacuum packing the dried early by using a rapid cooler and vacuum-packing;
Method for producing oysters using mulberry leaves and turmeric extract, characterized in that further comprises.