KR101467191B1 - Method of making loach soup in a sealed container and sealed container type loach soup made thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a sealed container type sweet pepper which can be easily cooked in a home or a restaurant by adding a liquid extract of an edible plant and can be easily stored for a long period of time, Washing the lozenge at a temperature of 20 to 30 ° C, adding loach to the loach, washing it again, boiling the washed loach in a pot, and then finely grinding the loach at the bottom of a pot; After washing the herbs, including herbaceous perennials, the host herb and the tranquilizer, the herbs are finely cut and the seasoning mixture is prepared by mixing the perennial herbs, miso, kochujang, ginger, garlic, seasoning, pepper oil and sancho A seasoning mixture preparation step; Preparing a broth by extracting a liquid extract from an edible plant and mixing the liquid extract of the edible plant with water to prepare broth; A low temperature aging step of mixing the lozenge pulverized product with the seasoning mixture and then keeping it at a low temperature of 1 to 2 ° C for 10 to 20 hours for low temperature aging; A mashing step of preparing a sealed container and injecting the lozenge pulverized product and the low-temperature mature product of the seasoning mixture into the sealed container in a predetermined amount; A broth feeding step of feeding the broth by a predetermined amount into a sealed container into which the aged product is fed; A degassing step of sealing the sealed container while discharging air from the sealed container into which the aged material is injected; Sterilizing and boiling the sealed container in which the sealed container is introduced into water to be cut to sterilize the fermented product; .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a sealed container type chrysanthemum manufacturing method and a sealed container type chew hot-

The present invention relates to a sealed container type chrysanthemum manufacturing method for producing a chrysanthemum contained in a sealed container such as a canned food or a pouch and a sealed container type chrysanthemum produced thereby and more particularly, The present invention relates to a sealed container type chrysanthemum manufacturing method and a sealed container type chrysanthemum which can be easily cooked and stored for a long period of time.

Generally, Chu-tang boils loquat with seasoning, and it is a trend that the demand for it is gradually increasing as a healthy food that transcends seasons.

In the conventional manufacturing method for chu-teang, first, the loach is poured into brine to vomit the foreign substance, and the water is poured into the kettle cleaned by hand, and then boiled thoroughly to pick up the stiff and brittle bone, and then the vegetables and the spices such as miso, garlic, , Perilla, green onion, Chinese cabbage, and red pepper are irregularly added to produce chuangtang for a certain period of time.

However, the above-described conventional techniques have the following problems.

The conventional chu-tang using loach has a unique smell caused by loach itself and smells of soil. Therefore, it is eaten by adding a special flavoring (sancho powder). Even if such flavoring is added, .

In addition, the conventional chu-tang is difficult to make in general households, and is mainly purchased in a specialty restaurant or the like, and it can not be stored for a long time even if it is made at home or purchased at a restaurant.

In addition, in order to remove smell of fishy smell and rouge from chu-tang, the process of removing the seaweed and the seaweed from the loach itself is carried out. Due to such a process, many nutrients in the loach itself are removed together, .

Published Patent Application No. 2004-0110168 "Instant Chu Tang and Method for Manufacturing the Same (2004. 31)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art,

It is an object of the present invention to provide a sealed container type chrysanthemum which can be easily cooked at home or in a restaurant by adding a liquid extract of an edible plant and can be easily stored for a long period of time.

Another object of the present invention is to provide a sealed container type chrysanthemum manufacturing method for enhancing the nutritional value of a mullofut crushed product by enhancing the texture and flavor of chuchotang.

In order to accomplish the above object, the present invention provides a method of manufacturing a sealed container type chrysanthemum according to the present invention, wherein salt is added to the selected loach, washed, washed with water at 20 to 30 ° C, A lozenge pulverized material preparation step in which the washed loach is boiled in a pot and then finely ground in a pot; The herbs are finely cut after washing the herbs such as Lycoris chejuensis, Chinese cabbage herb and Chinese truffles, and the herbs are finely cut, and the seasoning mixture is prepared by mixing the perennial herbs, miso, kochujang, red pepper powder, ginger, garlic, seasoning, Preparing a seasoning mixture; A broth preparation step of extracting a liquid extract from a functional edible plant that is beneficial to the human body and eliminating the catch, and mixing the liquid extract of the functional edible plant with water to prepare broth; A low temperature aging step of mixing the lozenge pulverized product with the seasoning mixture and then keeping it at a low temperature of 1 to 2 ° C for 10 to 20 hours for low temperature aging; A mashing step of preparing a sealed container and injecting the lozenge pulverized product and the low-temperature mature product of the seasoning mixture into the sealed container in a predetermined amount; A broth feeding step of feeding the broth by a predetermined amount into a sealed container into which the aged product is fed; A degassing step of sealing the sealed container while discharging air from the sealed container into which the aged material is injected; Sterilizing and boiling the sealed container in which the sealed container is introduced into water to be cut to sterilize the fermented product; .

The functional edible plant in the step of preparing the seawater according to the present invention is characterized in that the functional edible plant is any one selected from the group consisting of yellowtail, mulberry leaf, turmeric, pumpkin, pupae, spinach, do.

In the preparation of the lozenge pulverized product according to the present invention, the lozenge pulverized product is 8 kg. In the preparation of the seasoning mixture, the weed seedlings are 8 kg, the host plant is 2 kg, The above-mentioned seasoning is 200 g, the above-mentioned hot pepper oil is 300 g, the above-mentioned pepper powder is 400 g, the above-mentioned seasoning is 200 g, the above-mentioned hot pepper is 200 g, And the broth water is 63 L of water and 7 L of the liquid extract in the broth preparation step.

Further, the "sealed container type chrysanthemum manufacturing method" according to the present invention further includes a step of adding a ham-cut product formed by cutting and finely cutting the hatchlings to the lozenge crumbs at the preparation step of the lozenge crushed product .

In addition, the sealing container in the broth injection step of the "sealed container type chrysanthemum manufacturing method" according to the present invention is characterized by being a can for canning or a pouch.

As described above, the present invention can be easily prepared in a home or a restaurant by adding a liquid extract of an edible plant and making it into a sealed container of a can or a pouch, and can be easily stored for a long period of time, .

Further, the present invention has the effect that the mouthwash is added to the lozenge crumbs to further enhance the texture and flavor of the chuchotang, and the nutritional value is increased by the addition of meat.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing steps of a sealed container type chrysanthemum manufacturing method according to the present invention. FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that the invention can be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

FIG. 1 is a block diagram showing the steps of a method of manufacturing a sealed container type stirrer according to the present invention.

As shown in the figure, the sealed container type chrysanthemum according to the present invention comprises a lozenge ground preparation step (SlO) for preparing a lozenge ground product, a spice mixture preparing step (S20) for preparing a spice mixture, A low temperature aging step (S40) in which low temperature aging is performed by mixing the lozenge pulverized material and the seasoning mixture, a maturing step (S50) of putting the aged material into the sealed vessel, (S70) of degassing and sealing the sealed container, and a sealing container sterilizing and frying step (S80) of grinding the sealed container while sterilizing the sealed container do.

In the step (S10) of preparing the lozenge, the lozenge is washed with salt, and the loach is added to water at 20 to 30 ° C to be washed and then washed again. The lozenge is boiled in a pot, Finely pulverized.

The lozenge pulverized material preparation step (S10) is performed to remove loose matter, which is a main material of chu-tail, and to remove foreign substances while washing it.

At this time, the lozenge first washed with salt is called by hot water at 20 to 30 ° C, so that the digestion or foreign matter is completely discharged, and then the second washing is performed to minimize the smell of fish and soil.

The preparation of the seasoning mixture (S20) comprises finely cutting off the herbs after washing the herbs such as the oriental herb, the host herb, and the tranquilizer, and adding the perilla, miso, red pepper paste, red pepper powder, ginger, garlic, Pepper oil, and anthocyanins are mixed to prepare a seasoning mixture.

The preparation of the seasoning mixture (S20) serves to prepare a seasoning mixture, which is a material of chu-teang. In this step, the seasoning mixture is prepared in an uncooked state and, in particular, .

In other words, if the seasoning mixture is prepared and then learned, the herbs such as the herbaceous herb, the host herb, and the tranquil base are easily broken or crushed during handling and the shape is unknown. To prevent this, the seasoning mixture Is prepared in an uncooked state.

The step S30 is a step of preparing a broth by extracting a liquid extract from a functional edible plant that is beneficial to the human body and eliminating it and mixing the liquid extract of the functional edible plant with water.

The soup preparation step (S30) serves to produce broth which removes the jujube produced in the loach, while adding a beneficial vegetable ingredient to the jujube. Here, the broth corresponds to broth of the present broth.

That is, the broth is a mixture of a functional liquid extract and water, and the broth is added with a component beneficial to the human body by the functional liquid extract, so that the smell of the loach or the soil smell can be removed as much as possible.

Herein, the functional edible plant is preferably any one of yellowgrass, mulberry leaf, turmeric, squash, pupa, orel, horn, or a mixture thereof. The functional edible plant is for the root, stem, leaf, or essence of the plant itself, that is, the leaf is the leaf, the root and the stem of the perennial tree, the mulberry leaf is the leaf of the mulberry, the turmeric is the root fruit of the turmeric, Is the fruit of the pumpkin, the root is the root of the 칡 tree, the ori is the stem of the duck, and the hump is the stem of the hump tree.

In such a functional edible plant, the liquid extract is obtained by extracting the ginseng by an extractor capable of performing hot water treatment or pressing. Such liquid extract is composed of 10 to 30% of fine solids and 70 to 90% of water.

For example, it is possible to use a mixture of the pumpkin extract and the Puerariae radix extract at a ratio of 5: 1 or 4: 1, Or 1: 2.

In addition, turmeric extract, Huangchil extract and Oriental root extract can be mixed at a ratio of 1: 1: 1, and the Hoon's extract and the squash extract can be mixed at a ratio of 1: 1.

These two or more kinds of extracts have improved functional properties beneficial to the human body, and thus can smoothly remove the fishy odor and pungent odor unique to chu-tang. Herein, the beneficial function to the human body is, for example, an action to improve the liver function while causing a resolution of a hangover or the like.

Such broth is not limited to those prepared by mixing the above-mentioned functional liquid extract with water, but it is also possible to boil water after adding a functional plant to water and to use the active ingredient of the functional plant with concern.

In the low-temperature aging step (S40), the lozenge pulverized product and the seasoning mixture are mixed and then kept at a low temperature of 1 to 2 DEG C for 10 to 20 hours to mature at low temperature. In the low-temperature aging step (S40), the lozenge crushed product and the seasoning mixture are well mixed together to take the components of each other and produce the original flavor of Chuo-tang.

The reason for aging at a low temperature of 1 to 2 占 폚 is that if the aging is performed at a temperature higher than 2 占 폚, the lozenge crumbs and the seasoning mixture may be decomposed during aging. If aging is performed at a temperature lower than 1 占 폚, This is because there is a fear that the mixture of water and the seasoning is frozen and aged.

The reason for aging for 10 to 20 hours is that if aging is performed for a time shorter than 10 hours, sufficient aging is not achieved and there is a possibility that the lozenge crumbs and the seasoning mixture may not be properly mixed. If aged for a period of time, the active ingredient of the lozenge crushed product and the seasoning mixture is diluted in the air with aging for a long time, and the flavor inherent in chu-tail can be reduced.

In the step of injecting the aged material (S50), the low-temperature aged material of the lozenge pulverized product and the seasoning mixture is injected into the sealed container in a predetermined amount. The amount of the aged material put into one of the sealed containers in the aged object applying step (S50) is usually 200 to 300 g (grams).

The step S60 of injecting the broth is a step of injecting the broth in a predetermined amount into the sealed vessel into which the aged material is injected. The amount of broth to be injected into one of the sealed vessels in the broth injection step (S60) is usually 0.4L (liters) to 0.7L.

The deaeration sealing step (S70) is a step of sealing the sealing container while discharging air from the sealed container into which the aged material is injected. The deaeration sealing step (S70) discharges the air in the sealed container to seal the packed product so that the aged product is prevented from being oxidized and stored for a long period of time.

The sealing container sterilizing and wicking step (S80) is a step of kneading the sealed sealed container by blowing it into water to be sterilized. The sealing container sterilizing and wicking step (S80) serves to sterilize the sealed container and to complete the sealed container type stirrer in which the mature product stored in the sealed container is intact as it is untouched.

That is, the aged product is indirectly cooked by heating the sealed container in a state of being put in the sealed container, so that damage or breakage of the herb contained in the aged product is minimized.

8 kg of the lozenge crumbs, 8 kg of the crude lozenge, 2 kg of the host herb, 2 kg of the locust bean, 2 kg of the perilla seed, 2 kg of the locust bean paste, The above-mentioned seasoning is 200 g, the above-mentioned red pepper oil is 300 g, the above-mentioned sancho is 400 g, the broth is made up of 63 L of water and 7 L of the liquid extract .

That is, it is possible to produce chu-tang, which is contained in 100 to 120 sealed containers, with 70 liters of the broth and 26 kg of the aged product.

Such a sealed container is preferably a can for pouring or a pouch that can withstand a high temperature if it is easy to manufacture and has an excellent sealing ability.

In addition, the present manufacturing method further includes a step of preparing the lozenge pulverized product, adding a ham-cut product formed by cutting and finely cutting the hammer to the lozenge crushed product in step S10.

As described above, by adding meat cuts and meat flavored and high-quality gourd cuts to the lozenge crumbs, the texture and flavor of the crumbs can be improved and nutritive value can be improved. Here, the giblet is a part of the internal organs of cattle or pigs, and it is known that protein, minerals and fat are more abundant than flesh and high in calories as well as digestion and absorption.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is clear that the present invention can be suitably modified and applied in the same manner. Therefore, the above description does not limit the scope of the present invention, which is defined by the limitations of the following claims.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.

Claims (6)

The prepared loach is washed with salt, washed with water at 20 to 30 ° C, washed again and washed, and the washed loach is boiled in a pot and then ground in a pot to finely crush the Loach powder S10);
The herbs including the seedless herb, the host herb and the tranquilizer are washed and then the herb is finely cut and the seasoned herbs are blended with a mixture of perilla, miso, red pepper paste, red pepper powder, ginger, garlic, seasoning, Preparing a seasoning mixture (S20) for preparing a mixture;
(S30) a step of preparing a broth by extracting a liquid extract from any one of a broth, a mulberry leaf, a mulberry leaf, a turmeric, a squash, a brow, a spinach, a hornet or a mixture thereof and mixing the liquid extract with water to prepare broth;
A low temperature aging step (S40) in which the lozenge pulverized product and the seasoning mixture are mixed and then kept at a low temperature of 1 to 2 DEG C for 10 to 20 hours to perform low temperature aging;
(S50) of preparing a sealed container and injecting the lozenge pulverized product and the low temperature aged product of the seasoned mixture into the sealed container in a predetermined amount;
(S60) a step of injecting the broth into the sealed container into which the aged material is injected in a predetermined amount;
A deaeration sealing step (S70) of sealing the sealed container while discharging air from the sealed container into which the aged material and the seawater have been introduced;
(S80) of sterilizing and wringing the sealed container in which the sealed container is introduced into water to be cut and the sterilized product is sterilized;
And a second step of supplying the sealed container-type cold water trough.
delete The method according to claim 1,
In the lozenge pulverized product preparation step (S10), the lozenge pulverized product is 8 kg,
In the preparation of the seasoning mixture (S20), 8kg of the seeds, 2kg of the host plant, 2kg of the locust bean, 2kg of the perilla seeds, 1kg of the soybean paste, 200g of the red pepper paste, 700g of the red pepper powder, 400 g of garlic, 800 g of garlic, 200 g of the above seasoning, 300 g of the above-mentioned red pepper oil, 400 g of the above-
Wherein the broth water is 63 L of water and the liquid extract is 7 L in the broth preparation step (S30).
The method according to claim 1,
Further comprising a step of preparing the lozenge pulverized product by adding a ham-cut product formed by cutting and finely cutting the ham, followed by boiling, to the lozenge pulverized product.
The method according to claim 1,
Wherein the sealed container in the step (S50) is a container for canning or a pouch.
A sealed container-type stirrer which is manufactured by the sealed container type stirrer manufacturing method according to claim 1.

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