KR101322648B1 - Manufacture method of salicornia herbacea pickles - Google Patents

Abstract

The present invention relates to a seaweed pickle, the step of collecting the seaweed on a clear day of May to June moisture content of 75 to 82% (s10); Cutting the collected seaweed roots, soaking leaves and stems in a water tank alternately water washing 2-3 times and root cutting step (S20); Selecting and preparing the pickles for preparing pickles by trimming the washed seaweed to a size of 3 cm to 6 cm (S30); 6 kg of seaweed into 12 liters of water and boiled for 2 hours or more to prepare brine by using a simple brown seaweed hot water extract of light brown salt of 2.5 to 3 degrees (s40); Put the ingredients consisting of vinegar, sugar, lemon, onion, radish, ginger, apple, pineapple, pickling spice, laurel leaf, whole pepper to light brown brine of the prepared brine salinity of 3 degrees and boiled on high heat for the first 20-25 minutes Boiled water over 60 minutes to prepare the pickled water to boil the pickled water (S50); Putting the seaweed into a container and heating the pickled water prepared by the pickling water manufacturing step to 85 to 90 ° C. so as to immerse the seaweed so as to cool it to prepare a seaweed pickle (S60); First ripening the perilla pickles in a shade of 10 ℃ ~ 15 ℃ for 2 to 3 days (S70); Boiling the pickled water in the primary aged intake container in a separate container for 30 minutes and then heated to 80-75 to cool and pour again to aging for at least 24 hours (S80); Storing and circulating the secondary matured seaweed pickle in the refrigeration at a temperature of 0 ℃ ~ 5 ℃ (S90); The present invention comprises a salt overdose by preparing a pickle using a clean salt of low salt It is possible to prevent a variety of adult diseases caused by, and relates to a method of manufacturing a seaweed pickle so that you can eat the beneficial ingredients possessed by the seaweed.

Description

MANUFACTURE METHOD OF SALICORNIA HERBACEA PICKLES}

The present invention relates to a seaweed pickle, to prepare a pickle using the low salt clean salt of the seaweed when the pickle using the plant growing on the seashore to prevent various adult diseases caused by excessive salt intake The present invention relates to a method for preparing seaweed pickles, which enables the intake of beneficial ingredients possessed by the seaweed and the expansion of the field of use of the seaweed and its activation by providing various foods using the seaweed.

In general, cucumber pickles are served as a side dish or accompanied by eating fried chicken. Cucumber is a representative pickle product Looking at its ingredients, cucumber, carrots, onions, water, vinegar, sugar, coarse salt, laurel leaves and the like to produce cucumber pickles.

Thus, salt is used as a pickling material when preparing cucumber pickles. The natural salt produced in the tidal flat salt salt is rich in minerals in the traditional way, but because it is used in unrefined state, it contains not only beneficial properties but also many harmful properties. In other words, the existing salt is made of a high concentration of salt when using this to make food results in a higher salt intake concentration of the body. All the side dishes on the table in our country will be seasoned with salt, so even if you eat a meal, you will eat more than the standard salt.

Therefore, even if the existing cucumber pickles also use natural salt, there is a problem that the total amount of salt exceeds the intake of salt as a whole.

In particular, the current salt structure of our country is composed of long plate salt and block salt salt to increase salt production and convenient management, so the salt produced here has less minerals and salts with high concentration of salt compared to the existing tidal salt salt. Because the production of salt used as it is, the use of high blood pressure, diabetes, cardiac disease patients have a problem that results in quite bad results.

Therefore, the present invention is to use the characteristics of the seaweed and to compensate for the shortcomings of salt by applying to the diet by using a lot of native plants in the vicinity of the seashore of Korea.

Looking at such a seaweed, the seaweed is a plant having a physiology that grows while absorbing various minerals such as calcium, magnesium, potassium, iron and phosphorus, as well as salt dissolved in seawater. Hamcho grows in groups around tidal flats and salt fields on the west coast of Korea.

In Korean, it's called a 'stalk,' and because it interferes with salt production, it was a grass that bothered the salt owners. The seaweed is concentrated in salt and all the trace elements dissolved in sea water, so it tastes salty and weighs a lot. Seaweed is one of the heaviest plants on earth.

And the salt in the seaweed is the highest quality salt that filtered the toxins in the sea water. The seaweed is a treasure trove of all kinds of minerals. The seaweed contains more minerals than any other food, calcium is seven times more than milk, iron is ten to twenty times more than seaweed or kelp, and potassium is three times more than oysters.

In addition, there are more than 90 minerals in the sea. Hamcho is very salty as its name suggests, but the salt contained in it does not quench thirst.

Filter out harmful substances from life in seawater

Only because they are concentrated. In other words, the salt in the seaweed is more beneficial to life than any other salt.

Meanwhile, since Korea's food culture has been westernized since the 80s and 90s, instant foods such as pizza, sandwiches, hamburgers, and new chickens, which have not been found in the past, have become commonplace not only for the growing youth but also for the general public. It is used habitually much as a meal substitute.

However, the instantized food contains a large amount of fat, and also includes a food ingredient that does not suit our constitution when cooking the food, so that a separate food having a side dish is provided.

As a side dish, pickles made of cucumbers and melons are usually used.

Unfortunately, so far no pickles have been developed using seaweeds that contain large amounts of beneficial ingredients to the human body. If it is possible to replace conventional cucumber pickles with seaweed, it is necessary for women who need ingredients in

It will also be very beneficial to the general public.

In addition, the popularization of hamcho not only improves the health of the people, but also contributes to the income of the farmers, which will ultimately contribute to industrial development.

Looking at the prior art using such a seaweed, the pickle using the current seaweed state, there is no prior patent, but Patent Publication No. 2007-0084791 (hereinafter referred to as "prior art") filed by the inventor of the present invention at the initial research stage ) Is related to the "method of manufacturing the pickle" and look at its manufacturing method,

A first step of removing and washing the nachos roots from the mature nachos;

A second step of selecting 3 to 6 cm in length of the weeds stem;

In a separate container, boil water and a predetermined amount of vinegar, pickling spice, leek, sugar, radish, apple, pear, pineapple, bay leaf, onion, ginger, lemon, and pepper together Preparing a sauce;

The method of manufacturing a soybean pickle has been disclosed. However, the prior art is an unfinished invention filed by the inventor of the present invention in the initial research stage as described above, the prior art is to form a sauce from natural ingredients and then to add the chopsticks by the method of producing a pickle by mixing In the manufacturing process of the soft shape occurs, there was a problem that the crispy taste is dropped and pickle characteristics are not utilized.

The inventors of the present invention have completed the method for manufacturing seaweed pickle of the present invention by continuously conducting research and research from the time of applying the prior art to the present.

The present invention thus completed compared to the prior art to improve the maturity of the pickle pickles and at the same time to produce a pickled water using the seaweed in particular to provide a low salt by using it as a salt substitute as well as extract that the seaweed aspirated sea water It is to use salts that consist only of ingredients that are beneficial to the body.

The present invention is to solve the problems as described above, while improving the maturity of the seaweed pickle compared to the conventional seaweed pickle, in particular, to prepare a salted water using the seaweed and use it as a salt substitute to provide a low salt The purpose of extracting the aspirated seawater and using it to provide salts composed only of beneficial ingredients to the body to supply beneficial nutrients evenly, and to provide seaweed pickles with the unique taste and aroma of seaweed,

Another object is to produce a pickle using a low-salt clean salt that is retained by the seaweed plant to purify the seaweed, and relates to a method for manufacturing the seaweed pickle to help prevent various adult diseases caused by excessive intake of salt. .

The present invention is to achieve the above object,

Collecting the seaweed on a sunny day in May to June, when the water content is 75 to 82% (S10);

Cutting the collected seaweed root, washing and cutting the roots two to three times by alternating water in order to remove foreign matters such as fine dust or bird feathers between leaves and stems (S20);

Selecting and preparing the pickles for preparing pickles by trimming the washed seaweed to a size of 3 cm to 6 cm (S30);

Prepare the pickled brine using light seaweed hot water extract of light brown salt with 2.5 ~ 3 degree of salt by boiling the seaweed root and by-product 6kg of seaweed 6kg or more in 12 liters of water. Brine preparation step (s40);

To 10 liters of light brown brine prepared at 3 degrees of brine salinity, vinegar 150ml, sugar 300g, lemon 200g, onion 100g, radish 100g, ginger 50g, apple 100g, pineapple 100g, pickling spice 20g, laurel leaf 5g, pepper 10g Boil on high heat for the first 20-25 minutes, then boil it over 60 minutes on low heat to prepare the pickles, or add vinegar and sugar, onions, radishes, ginger, and pepper to the brine for 20-25 minutes. After boiling on high heat lemon, apple, pineapple, pickling spice, laurel leaves, boiled over low heat over 60 minutes to prepare pickled water (S50);

5kg of 3 ~ 6cm sorted or trimmed seaweed is placed in a container, and the pickled water prepared by the above step of pickling water is heated to 85 ~ 90 ° C. Hamcho pickle manufacturing step to produce (S60);

Pour the pickled water into the seaweed when the natural cooling is completed, the first step of ripening for 2 to 3 days in the shade of 10 ℃ ~ 15 ℃ (S70);

Take out the pickled water in the first matured seaweed container according to a separate container, mix the seaweeds in the upper and lower layers of the maturing process of the maturing process in the container, and then boil the pickled water in a separate container for 30 minutes and then boil for 75 to 80 Pour the laver to cool to ℃ ℃ natural cooling step of secondary aging for at least 24 hours (S80);

And storing and circulating the secondary matured persimmon pickle in refrigeration at a temperature of 0 ° C. to 5 ° C. (S90).

The present invention prepared as described above helps to prevent various adult diseases caused by excessive salt intake by using clean, low-saline salts that plants hold by purifying the seaweed.

In addition, the seaweed pickle not only has nutrients that are beneficial to our human body, but also has the unique taste and aroma of seaweed, and is able to provide a seaweed pickle that can have the effect of taking seaweed.

First, the saltwort pickle of the present invention has a feature of not using salt as a low salt pickle, unlike general pickles such as cucumber and melon,

Second, by using the low salt clean salt that the seaweed plants are purified and retained, it helps to prevent various adult diseases caused by excessive salt intake,

Third, hamcho pickles not only have nutrients that are beneficial to our human body, but also have the unique taste and aroma of hamcho.

The seaweed pickle of the present invention having such a feature, since the base salt and pickled water material for the pickle production from the pickle material is made of natural materials, the production of the seaweed pickle is very timely at the time of being fed with chemical components Not only does it help healthiers.

Therefore, the seaweed has been used only in the spring season, such as herbs and juices, but it is possible to make the pickle pickle into our diet as a popular product of the year.

Figure 1 shows a process chart manufacturing a seaweed pickle of the present invention.

Hereinafter, an embodiment of the present invention will be described in detail by process.

1 step: seaweed collection and timing selection step (S10);

To obtain pickles weeds must be picked on a sunny day.

Seaweeds are sprouted after mid-April and grow to dark green throughout the summer. Since mid-September, red peppers are annual plants with red leaves. In early childhood (May-June), the water content is 75 ~ 82%.

The seaweed is a salt plant that grows while absorbing salt in seawater or tidal flats. When fresh water (rain) is absorbed, salinity becomes low and the bottom part changes yellow color.

That is, if the pickles are prepared using the seaweed collected immediately after rain or rain, it is very important to pick them up on a sunny day 4 to 5 days after the rain because they cannot be easily repelled and tasted. .

In addition, the seaweed is widely known as a treasure trove of minerals and well-being food, and in order to cultivate it as a special crop in the coastal area, it has been attempted to cultivate 2 ~ 3 crops in a year by installing a plastic house or glass greenhouse on the tidal flats around the salt field. .

The seaweed obtained through plant cultivation has a uniform size and softness compared to the native seaweed grown in the open field, and is very suitable for the production of seaweed pickles.

Therefore, the present invention intends to produce a seaweed pickle also in the future planted greenhouses, such as a greenhouse or glass greenhouse.

Step 2: remove roots and wash step (S20)

Since seagrass grows on tidal flats, it is essential to remove soil and foreign matter.

First, cut the roots of the seaweed, and soak in water tank alternately and wash it 2 ~ 3 times to remove fine dust or bird feathers between leaves and stems.

Step 3: seaweed selection and preparation step (S30)

The washed seaweeds (young seaweeds have no distinction between leaves and stems) are preferably 3 cm to 6 cm in length and trimmed to a size of 3 cm to 6 cm to prepare 5 kg of pickles.

Most seaweeds of 6 cm or more must be polished and trim the soft parts due to their inappropriate use as a pickle material according to the present invention.

Step 4: brine preparation step (S40)

This step is to prepare a pickling saline for the production of the pickle seaweed pickle made separately after any one of the steps 1 to 3, or at the same time more than 6cm and the seaweed root of the by-product separated in the process of sorting and trimming 3 ~ 6cm length of seaweed for pickle production Put 6kg of seaweed in the size of 12 liters of water and boil it for more than 2 hours to prepare a simple brown seaweed hot water extract with a salt level of 2.5 ~ 3 degrees.

This is not only the basic use of salt pickling water pickling with salt water of 2.5 ~ 3 degrees of salt instead of salt, but also has the characteristics to increase the color, taste and shelf life of pickle pickles.

At this time, when boiled for 2 hours or more for 2 hours, the color of the extract becomes darker and the salinity becomes stronger as it boils, which is not suitable as a salt solution for pickle production. Therefore, in this step, you can use the hot water extracted solution of the seaweed root prepared separately from the seaweed roots of the by-products and other by-products that have been trimmed to 3 ~ 6cm for pickle manufacturing, and the seaweed powder that has been pulverized. The water obtained by dipping in can also be used as pickling brine.

This is because not only has the advantage that the color of the extract obtained by dipping the seaweed raw water into the hot water extract of the seaweed hay and the soybean powder in water, but also easy to prepare pickled brine.

In addition, in the preparation of the pickled brine in this step, 6 kg of seaweed is added to 12 liters of water and boiled for 3 hours or more to obtain a light brown simple seaweed hot water extract with a salinity of 2.5 to 3 degrees. As a basis for salt weight, 950-1,000 g of hay is added to 10 liters of water (hay volume for fresh grass drying, 15% weight yield), and boiled for 80 to 90 minutes. If powder is used, powder 850 in 10 liters of water. Soak for ~ 900g for 50-60 minutes to get salted salt of 2.5 ~ 3 degree.

In this step, the pickle brine preparation step (S40) can be prepared using the grasswort hay and the grasswort powder to produce a glasswort pickle.

Step 5: pickling preparation step (S50);

This step is to prepare pickled water for the pickled seaweed pickle, 150 ml of vinegar, 300 g of sugar, 200 g of lemon, 100 g of onion, 100 g of radish, 100 g of ginger, 50 g of ginger, 100 g of apple, 100 g of pineapple, pickling Put together 10 or more kinds of ingredients consisting of 20g of spice, 5g of laurel leaves, and 10g of whole peppercorns, boil on high heat for the first 20 ~ 25 minutes, and then boil over low heat for 60 minutes.

At this time, in order to preserve the aroma of pickled water, boil the vinegar, sugar, onion, radish, ginger, and black pepper on high heat for 20 to 25 minutes first, and then add lemon, pineapple, pickling spice, and bay leaf, and then heat it over low heat for 60 minutes. Boil

It should be noted that the boiling of pickled water differs in taste and aroma depending on the heating temperature and the order of feeding the ingredients. In order to satisfy the taste and nutrition at the same time while leaving the intrinsic fragrance of hamcho, it is necessary to combine these ingredients.

Step 6: Pickled pickles manufacturing step (S60)

This step is the manufacturing process of seaweed pickle, in step 3, 5kg of 3 ~ 6cm sorted or trimmed seaweeds are put in a container, and the pickled water obtained through step 5 is heated to 90 ~ 85 ℃. Pour the pickled water so that the seaweed is submerged and let it cool naturally.

At this time, the temperature of the pickling water must be cooled by one steam.

For the pickles to be carried out in the present invention, because the weak tissues are weak tissue strength, the use of the pickling water of 85 ~ 90 ℃ or more is necessary to pay attention to the blanching and discoloration.

In order to stimulate the appetite in any one of the brine preparation step (S40), pickled water production step (S50) and the seaweed pickle manufacturing step (S60) characterized in that the color correction material of any one of red pepper seeds, gardenia, safflower seed is added. It is done.

Step 7: 1st ripening step of the seaweed pickle (S70)

Pour the pickled water into the persimmon in step 6 and when the natural cooling is complete, it is aged primarily for 2 to 3 days in the shade of 10 ℃ ~ 15 ℃.

If the container containing the seaweed pickle is subjected to direct sunlight during ripening, it will not ripen at the temperature of 15 ℃ or more during ripening. In addition, since there is a problem that deterioration occurs, it is preferable to smoothly distribute the air and to first ripen in the shade.

Eighth step: seaweed pickle secondary ripening step (S80)

In this step, aging of the seaweed pickles is completed to complete the manufacturing process. After checking the penetrating water penetration state and softening phenomenon of the first pickling in the 6th step, the pickled water in the container is placed in a separate container and The upper and lower maturity of the maturing state is mixed with the bottom.

Boil the pickled water in a separate container for 30 minutes, cool it with 75 ~ 80 ℃, pour it out, cool it naturally, and mature it for at least 24 hours.

Step 9: refrigerating the aged seaweed pickle (S90)

When the secondary aging is completed, store in refrigeration at a temperature of 0 ℃ ~ 5 ℃.

Completely prepared by the second ripening of the seaweed pickle can be kept refrigerated at 0 ° C ~ 5 ° C, it is possible to maintain the freshness of the seaweed pickle.

In addition, it is preferable to store at the store in the state which kept the said temperature at the time of distribution.

Hamcho pickles prepared and matured in this way not only have the unique aroma and taste of hamcho, but also have a sour and sweet taste with pickled liver, which is enough to replace cucumber pickles.

In particular, the hamcho pickles are good crisp and refreshing texture, it contains a large amount of ingredients beneficial to the human body can contribute to the health of the diet.

Alkaline seaweed changes to blackish brown due to the vinegar which is essentially added when manufacturing the seaweed pickle by adding color correction material between step 4, which is the saltwater preparation pickling saline preparation step (S40) from step 9 to the preparation of the seaweed pickle It can be configured to increase the texture by correcting the.

The color correction material may be red pepper seeds, gardenia, safflower seeds, etc., thereby making it possible to produce a more refreshing and appetizing hamcho pickles.

Looking at the seaweed of the present invention made as described above, the seaweed component is like a treasure trove of all kinds of minerals contains more minerals than any other food, calcium is 7 times more than milk and iron is 10 to 20 times of seaweed or kelp Potassium is not only three times more than oysters, but also contains more than 90 minerals in seawater.

In addition, seaweed contains a lot of minerals and enzymes of the sea, these enzymes play a role in eliminating stool. In the ocean, this enzyme is responsible for decomposing organic matter in the ocean, which keeps the ocean clean. These enzymes enter the intestines and break down fats and wastes attached to the intestinal wall and release them out of the body.

In addition, because the salt and fiber contained in the seaweed increases the peristalsis of the intestine, it plays a role in discharging even the remaining stool in the intestine.

The seaweed contains a large amount of minerals (Table 1 and Table 2). Iron is known to contain 10 to 20 times as much iron as seaweed, seaweed and seaweed, which are said to have the highest iron content among seaweeds.

Thus, the hamcho pickles prepared according to the manufacturing method of the present invention are almost similar to the general pickles made of cucumber, melon, etc., but also have a unique aroma and taste of hamcho, so that they can be enjoyed without rejection, and the beneficial ingredients for the human body It is also contained in large amounts, which also helps the healthier.

delete

That is, the integral ingredients for making the seaweed pickle are made of natural ingredients that are beneficial to the body and are rich in nutrients, and the resulting seaweed pickle can reduce the harm of instant or fast food foods that are generally ingested with the pickle. There is an advantage.

Claims (4)

Collecting the seaweed on a sunny day in May to June when the water content reaches 75 to 82% (s10);
Cutting and removing the roots, washing the roots and washing them two to three times alternately soaking in a water tank to remove foreign substances such as fine dust or bird feathers between leaves and stems (S20);
Selecting and preparing the pickles for preparing pickles by trimming the washed seaweed to a size of 3 cm to 6 cm (S30);
Prepare the pickled brine using light seaweed hot water extract of light brown salt with 2.5 ~ 3 degree of salt by boiling the seaweed root and by-product 6kg of seaweed 6kg or more in 12 liters of water. To prepare a brine (S40);
Ingredients composed of 150 ml of vinegar, 300 g of sugar, 200 g of lemon, 100 g of onion, 100 g of radish, 50 g of ginger, 100 g of apples, 100 g of pineapple, 100 g of pickling spice, 20 g of laurel leaves, 10 g of whole pepper, in 10 liters of light brown pickled brine of 3 degrees Put the first 20 to 25 minutes boiled in high heat and then boiled over low heat over 60 minutes to boil the water well to prepare the pickled water to prepare the pickled water (S50);
5kg of 3 ~ 6cm sorted or trimmed seaweed is placed in a container, and the pickled water prepared by the above step of pickling water is heated to 85-90 ° C, cooled and steamed so that the seaweed is immersed in itself and then cooled down naturally. To prepare a glasswort pickle manufacturing step (S60);
When the natural cooling of the persimmon pickle prepared in the manufacturing step of the seaweed pickle is completed in the first stage of ripening for 2 to 3 days in the shade of 10 ℃ ~ 15 ℃ (S70);
Take out the pickled water in the first aged container according to a separate container, and mix the seaweeds of the maturing process in the container of the upper and lower layers and boil the pickled water in a separate container for 30 minutes and then boil for 75 to 80 ℃ Pour the laver to cool and natural cooling to secondary aging for at least 24 hours (S80);
Method for producing a soybean pickle, characterized in that consisting of the step (S90) for storing the second aged matured chokcho pickle in refrigeration at a temperature of 0 ℃ ~ 5 ℃.
The method of claim 1,
The pickling water manufacturing step (S50), vinegar and sugar, onions, radishes, ginger, pepper in a light brown pickling saline of pickled brine 3 degrees of salt first boiled in high heat for 20-25 minutes and then lemon, apple, pineapple, pickling Spice, laurel leaves are mixed and then boiled over low heat over 60 minutes to produce pickled water. The method of claim 1,
The brine preparation step (S40) is a hamcho pickle manufacturing method, characterized in that using the grasswort hay and grasswort powder. The method of claim 1,
Adding a color correction material of any one of the red pepper seed, gardenia, safflower seed to stimulate the appetite in any one of the brine preparation step (S40), pickled water manufacturing step (S50) and hamcho pickle manufacturing step (S60) Method for producing a soybean pickle characterized in that it further comprises.

Images