KR102295335B1 - Production method of health Yaksik using Longan - Google Patents

Abstract

The present invention relates to a health yaksik production method using longan, which includes: 1) a step of removing water after washing the glutinous rice; 2) a step of adjusting the color and seasoning of the glutinous rice by adding water, brown sugar, soy sauce, and salt to the glutinous rice; 3) a step of pretreating nuts, fruit, and longan; 4) a step of putting the ingredients of step 3) on the glutinous rice and adding mirin to remove foul smell, in which the glutinous rice, the ingredients of step 3), and the mirin are stirred not to be mixed, 5) a step of producing yaksik rice with the above ingredients in the same cooking process as white rice production; 6) a step of adding dried fruit to the yaksik rice and mixing; and 7) a step of applying edible oil to the inside of a yaksik-form frame, pouring the yaksik rice of step 6), and cooling. The longan yaksik of the present invention does not use the caramel pigment for coloring during existing yaksik production. In addition, the longan yaksik of the present invention is excellent in color, taste, flavor, and mouthfeel, is increased in antioxidant content, is improved in preservability, and can be preserved for long at room temperature.

Description

{Production method of health Yaksik using Longan}

The present invention relates to a method for preparing a health medicinal product using longan for improvement of sensory and functional properties.

In Korea, where rice is the staple food, rice has been used to manufacture favorite foods, including various types of rice cakes, from ancient times. It is an important food not to be missed in the event, and is also called yakbap or yakban.

Yak-sik is one of Korea's representative traditional foods, mainly made and eaten on the Lunar New Year's Day. Yak-sik belongs to rice cakes made by steaming glutinous rice with dates, chestnuts, and pine nuts, and then mixing it with sesame oil, honey, and soy sauce. In general, wash the rice thoroughly, soak soaked glutinous rice in water, steam it, pour it into a large bowl, add sesame oil, and mix until the grains of rice fall off. Steam it again for a long time in a syrup and steam it. And when it's hot, spread it out evenly in a square bowl, cool it well, and then cut it into slices and use it, or put it in a box like rice.

Glutinous rice, which is the main ingredient of abbreviation, has higher protein and vitamin B1 and B2 content than non-glutinous rice. It is an alkaline food containing minerals such as calcium and phosphorus, which aids digestion and strengthens the stomach. It is known to be effective when

It has been reported that modern people may cause various health problems due to dietary patterns that depend on processed foods. One of the alternatives to solve this problem is the revitalization of traditional foods. Recently, various cultural trends are pursuing well-being, and various changes are taking place in food culture. In this regard, in particular, as a breakfast substitute or snack, instead of using wheat flour such as bread or sandwiches, substitute food using rice, which is our agricultural product, is in the spotlight. Among them, porridge and rice cakes are representative. Therefore, it can be said that an abbreviated meal that can provide even nutritional intake is suitable as a breakfast substitute or snack, and it can be said that it is a food that needs to be further developed to suit consumers' preferences.

In various documents from the Joseon Dynasty, a simple cooking method has been handed down, but the existing abbreviated recipe adds caramel color to give it color. Caramel pigment is a natural pigment that turns brown due to caramelization when molasses is heated. Caramel sauce is a food additive mainly used as a colorant to give food a brown color, and it accounts for 80% of the global food coloring market share. Although caramel sauce has been evaluated as safe as a natural colorant, it has recently been reported as a possible carcinogen. There are four reported methods for producing caramel sauce. Among them, 4-mailimidazole (4-MI) can be produced in a method of adding ammonia to thicken the color, and 4-mailimidazole (4 -MI) toxicity test is still in progress, but the possibility of carcinogenesis has been reported in several papers.

Therefore, in order to be healthier and satisfy the diverse tastes of modern people, various recipes for yakbap are being developed.

Korean Patent Laid-Open Publication No. 10-2001-0083288 discloses that bamboo medicinal rice is prepared by mixing bamboo shoots, tabasheer, and porridge with raw rice, and steaming with medicinal herb extract, and mixing brown sugar and various additives here. is published. Republic of Korea Patent Publication No. 10-0522981 is a nutritious glutinous rice excellent in color, taste, and nutrition through the process of mixing boiled sugar water with steamed glutinous rice and mixing auxiliary materials such as chestnuts, peanuts, walnuts, and pine nuts to give the primary color. It is disclosed in a manufacturing method for providing rice. Korean Patent Laid-Open Publication No. 10-2005-0065490 discloses black rice nutritious sticky rice prepared by immersing glutinous rice in water soaked in black rice so that the black color is absorbed, and mixing auxiliary materials such as chestnuts, peanuts, and walnuts. Korean Patent Application Laid-Open No. 10-2013-0020156 discloses a method for preparing retorto rice, which makes the rice shape firm, soft, and sticky by processing rice with ultra-high pressure to make the starch grain structure of the rice dense.

Accordingly, the present inventors completed the present invention by confirming the improvement of palatability and functionality by using various kinds of health functional food, especially longan, while trying to develop a healthy pharmaceutical food using a traditional method without using caramel color. .

Republic of Korea Patent Publication No. 10-2001-0083288 Republic of Korea Patent Publication No. 10-0522981 Republic of Korea Patent Publication No. 10-2005-0065490 Republic of Korea Patent Publication No. 10-2013-0020156

It is an object of the present invention to provide a method for manufacturing a healthy medicinal food using longan in a traditional method with a high content of functional ingredients and high consumer preference.

In order to achieve the above object, the present invention comprises the steps of 1) removing water after washing glutinous rice; 2) adjusting the color and seasoning of the glutinous rice by adding brown sugar, soy sauce, and salt to the glutinous rice with water; 3) pretreating nuts, fruits and longan; 4) Putting the material of step 3) on the glutinous rice of step 2), and adding mirin to remove the odor, in which case the glutinous rice of step 2) and the material and mirin of step 3) are stirred so that they are not mixed and 5) preparing abbreviated rice from the ingredients of step 4) by cooking in the same process as the production of white rice; 6) adding dried fruits to the yakshik rice and mixing; and 7) applying edible oil to the inside of the abbreviated form, pouring and cooling the abbreviated rice of step 6).

Hereinafter, the present invention will be described in detail.

In the manufacturing method of Yonganyaksik of the present invention, the nuts and fruits of step 2) are pecan, cashew, dried mangosteen, walnut, apricot, dried cranberry, raisin and pistachio. ), and in this case, the pretreatment of the nuts and fruits is to boil the pecans in boiling water for 5 minutes, rinse in cold water, wipe only the surface of the water, and bake in an oven preheated to 200° C. for 10 minutes, and the walnuts After washing, blanch in boiling water for 2-3 minutes, repeat the process 2-3 times, rinse again, and fry in a frying pan preheated over medium heat. Soak the apricots in vinegar water for 5 minutes and then carefully After wiping, the apricot seeds are cut in half, dried in a dryer for about 40 minutes, and then cut into 4 pieces, and it is more preferable that the pistachios are unsalted.

In addition, in the manufacturing method of longan medicine of the present invention, the dried fruit of step 6) preferably contains mangosteen and dried apricots. It is preferable to sufficiently mix and leave the cooled abbreviation in the frame of step 7) in a cool place for 3 to 4 hours to form the abbreviated form.

In addition, in the manufacturing method of Yonganyaksik of the present invention, 10 to 50 parts by weight of glutinous rice powder is additionally added to 100 parts by weight of glutinous rice in step 1), or acorn powder is added to 100 parts by weight of glutinous rice in step 1). ; Quercus acutissima Carr), mung beanpowder (Vigna radiata L. Wilcze), and grape vine leaf powder extract in the same amount were put into the extractor, respectively, and extracted and filtered at 100°C for 10 hours, 6 %, it is preferable to additionally add 5 to 30 parts by weight of the concentrated extract prepared by concentrating the solids.

The main foods used in the present invention are as follows.

Longan tree is an evergreen tree belonging to Sapindaceae, and longan is mainly shipped from July to September every year. It can be used medicinally and can be stored for a long time. Longan was named because the shape of the peeled fruit resembles a dragon's eye. Rich in vitamins C and B, it is good for neuroprotection and neurodegenerative diseases. In particular, it is said to be effective in Alzheimer's disease and dementia as it has edification that protects the brain. According to a Korean study, longan fruit extract improves learning ability and memory in rats, and brain-derived neurotrophic factor (BONF) and immature nerves are partially effective in survival, which helps improve brain learning ability and memory and brain diseases. do. It is effective in improving insomnia, sleep disorders, anti-inflammatory effect, anticancer effect, improving anemia, nourishing and tonic effect, and helping with diet. However, dried fruits are ineffective for weight loss.

Mangosteen is fragrant and sweet and sour, so it is said to be the queen of fruits. It has skin beauty and anti-aging effects, sodium excretion and bone health, immunity enhancement, inflammation, pain relief, hypertension prevention, antioxidant effect, and constipation improvement effect.

Pecans help improve cholesterol levels, cardiovascular health, diabetes, and osteoporosis, prevent gallstones, improve brain function, and prevent cancer.

Walnuts have the effect of improving memory, improving reasoning ability, preventing dementia, and dieting. Even a small amount of walnut has the effect of satiety, brightening the skin and improving acne, improving sperm vitality and reproductive function, preventing hair loss, inhibiting eating, strengthening blood vessels, It is effective in preventing heart disease and breast cancer.

Cashew nut contains 20g of protein per 100g, so it is effective in preventing adult diseases, preventing anemia, improving blood circulation, preventing aging, improving constipation, and maternal health.

Dried apricots are effective in preventing hypertension, stroke, myocardial infarction, sinus sclerosing, anticancer effect, strengthening immunity, eye health, bronchial health, skin beauty, and digestive function improvement. It helps with function.

Raisins are effective for dental health as they help prevent tooth decay and gum health. Anti-aging effects such as anti-aging as antioxidants, eye protection, anemia prevention, and boron are good for brain development, such as improving concentration and memory.

Cranberries are effective in eye health, blood vessel management, prevention of stomach-related diseases, gum and dental health, urinary infection prevention, strengthening immunity, and prevention of constipation.

Pistachios are effective in preventing heart disease, improving intestinal health, blood sugar control, brain ability, and improving eye health and concentration, cleaning blood vessels, preventing anemia, osteoporosis, and reducing stress.

A health recipe using longan according to an embodiment of the present invention may have a high content of functional ingredients and high consumer preference. Specifically, longan medicine according to an embodiment of the present invention does not use caramel pigment used to give color in the conventional preparation of abbreviation, and has excellent color, taste, flavor and texture, as well as an increase in the content of antioxidant components It has the advantage that it can be stored for a long time at room temperature by improving the preservation.

1 is a photograph of a process of cooking while putting nuts on rice in the present invention in order to prevent this because nuts become soft in the preparation of a mixture of rice and nuts.
Figure 2 is a photograph of the long-an drug product manufactured by the present invention.

Hereinafter, the present invention will be described in each step. first

Step 1: Glutinous Rice Trimming Step

To remove starch and other impurities on the surface of the rice grains, wash the glutinous rice until clear water comes out, soak it for at least 1 hour, and then place it on a strainer to remove the water. In this case, other grains such as non-glutinous rice may be added in addition to glutinous rice.

In the present invention, barley powder or acorn powder, mung bean powder and grape leaf extract were used for health functionalities. Specifically, the powdered barley was washed several times in clean water to remove blemishes, and then soaked for a sufficient time. This can be prepared by mixing it with the glutinous rice from which the water has been removed.

In the acorn powder, mung bean powder and grape leaf extract, each of them in the same content is put in an extractor, extracted and filtered at high temperature, and concentrated to a solid content to prepare a concentrated extract prepared. This can be prepared by mixing it with the glutinous rice from which the water has been removed.

Step 2: Other Material Trim Steps

Trim the ingredients to be used in the longan medicine.

1) Wash the pecans, boil them in boiling water, rinse them in cold water, wipe the surface of the pecans, and bake them in a preheated oven.

2) Prepare longan which is good for anti-aging, memory improvement, immunity, sweet and soft white cashew nut, pastaccio, the queen of nuts, dried mangosteen, dried criberry, and raisins.

3) Wash walnuts 2-3 times in lukewarm water, rinse, blanch in boiling water for 2-3 minutes, then blanch again in boiling water, rinse 2 times, and fry in a frying pan over medium heat. do.

4) After soaking the apricots in vinegar water for a while, rub them gently, insert a knife around the apricot seeds, cut them in half, dry them in a dryer, and cut them into 4 pieces.

Depending on your taste, you can use cinnamon and sesame oil together.

Step 3: Preparation of yakshik rice

After preparing the pressure cooker, put the soaked glutinous rice prepared in step 1 and add the same amount of water. Preferably, 20ml less water than that of glutinous rice is added to the inner pot, and then brown sugar, soy sauce, and salt are added to provide uniformity in color. In this way, it is possible to provide a unique color and flavor to the recipe without the use of caramel coloring.

After quasi uniformly stir the material gave put as described above, the Pecan (pecan), cashew (cashew), walnuts, sweet sake to Articles cranberries (dried cranberry), raisins, remove longan, pistachio (pistachio) and japnae over the bapmul put it in At this time, it is important not to stir each ingredient. In general, if you cook rice in a pressure cooker, mixing the rice and nuts will make the nuts soft, so it is necessary to put the nuts on the rice and cook with care as described above.

At this time, if the amount of longan is too small to 1 part by weight or less based on 100 parts by weight of glutinous rice, there is a fear that the texture of the whole meal may not be salvaged, and if it is excessively high in 20 parts by weight or more, the taste of longan is too emphasized and the taste may not be harmonized. There are concerns. In addition, if the content of nuts is too small (2 parts by weight or less), the ratio between the sweetness of Longan Yakshik and the nutty flavor of the nuts is not right, and there is a risk that the consumer's preference may be reduced. There is a risk that the characteristics of longan yaksik may be deteriorated because the savory taste of yakshik is emphasized too much.

One of the functions of the pressure cooker is to cook rice briefly using white rice cooking, then leave it for a while after cooking is finished, open the lid and stir evenly, then add mangosteen and dried apricots and mix well from top to bottom.

Step 4: Preparation of final health formula

After applying cooking oil to the inside of the square frame, pour the yakshik rice using longan completed in step 3 into the mold, flatten the top and bottom, and cool it for a sufficient time in a cool place. Once the mold is formed, take it out of the mold, cut it into bite-size pieces, and store it in the refrigerator.

After cooling, it can be molded to an appropriate size, and can be packaged after checking the condition of the molded long-eye medicine formula and the presence of foreign substances. According to one embodiment of the present invention, Yonganyakshik may be cut and molded into square-shaped slices, and may be individually packaged by 10 to 15 g. Longan medicine according to an embodiment of the present invention can be stored frozen at -18 ℃ or less. Even if it is consumed after being stored frozen, it may have its own color, flavor and taste, and may not have an odor and taste.

Hereinafter, preferred embodiments according to the present invention will be described in detail by presenting more specifically. However, the following examples are provided so that those of ordinary skill in the art can fully understand the present invention, and may be modified in various other forms, and the present invention is limited by the above examples. it is not Hereinafter, the effect of the rice cake according to the present invention will be described through an embodiment.

<Example 1> Abbreviated Preparation 1

4 cups of glutinous rice were washed until clear water came out, soaked for at least 1 hour, and then drained by placing it on a strainer. One cup had a mass of 160 g based on 200 ml, and therefore the total weight of glutinous rice was 640 g.

The ingredients for Yongan Yakshik were trimmed. First, wash 50g of pecans, boil them in boiling water for 5 minutes, rinse them in cold water, wipe only the surface of the pecans, and bake them in an oven preheated to 200℃ for 10 minutes. 50g of white cashew nuts with strong sweet taste were used as it is. 10 g of dried mangosteen was prepared. Wash and rinse 70 g of walnuts in lukewarm water 2-3 times, blanch them in boiling water for 2-3 minutes, then blanch them again in boiling water, rinse them twice, and fry them in a frying pan preheated over medium heat. . After soaking the apricots in vinegar water for about 5 minutes, rub them gently, insert a knife around the apricot seeds, cut them in half, and dry them in a dryer for 40 minutes, then cut them into 4 pieces. 40 g of dried cranberries and 40 g of raisins were prepared. Longan, which is good for anti-aging, memory improvement, and immunity, is dried and prepared in 80g. Pistachio, the queen of nuts, was prepared without salt in 30g.

After preparing the pressure cooker, add soaked glutinous rice and 20ml less of the same amount of water. Put glutinous rice and a certain amount of water in the inner pot, add 100g of brown sugar, 2T soy sauce, and 8g of salt and stir evenly. Then add 50g of pecans, 50g of cashew nuts, 70g of walnuts, 40g of dried cranberries, 40g of raisins, 80g of longan, 30g of pistachios over the rice water. To remove odor, 1T mirin was added and not stirred.

One of the functions of the pressure cooker, white rice cooking is used to cook rice briefly. After cooking, leave it for about 3 minutes, open the lid and stir evenly, then add mangosteen and dried apricots and mix well from top to bottom. After applying cooking oil to the inside of the square frame, pour the finished Yongan Yakshik into the frame, flatten the top and bottom, and leave it in a cool place for 3 to 4 hours. Once the mold is formed, take it out of the mold, cut it into bite-size pieces, and store it in the freezer.

The content of each material used in the preparation is shown in Table 1 below.

material name Glutinous rice brown sugar pecan cashew nuts Mangosteen Walnut dried apricots cranberry input 4 cups 100g 50g 50g 10g 70g 40g 50g material name raisin longan pistachio Salt soy sauce mirin water input 40g 80g 30g 8g 2T 1T

컵3

cup

<Example 2> Abbreviated Preparation 2

Wash 1 cup of barley powder in clean water 3 to 4 times for 3 to 5 minutes, remove blemishes, and soak for 3 to 4 hours. This was mixed with the dehydrated glutinous rice of Example 1 to prepare an abbreviation.

<Example 3> Abbreviated Preparation 3

Acorn powder (Quercus acutissima Carr), mung bean powder (Vigna radiata L. Wilcze), and grape vine leaf powder extract in the same amount were put in each extractor at the same content, and the temperature was 100° C. for 10 hours. 80 g of a concentrated extract prepared by extraction and filtration and concentration to 6% solids was prepared. This was mixed with the dehydrated glutinous rice of Example 1 to prepare an abbreviation.

<Comparative Example 1> Preparation 1 of abbreviated form using caramel pigment

The formula was prepared by a conventional method using caramel color. Specifically, glutinous rice was pre-soaked, drained of water, and steamed for about 1 hour. Then, nuts such as chestnuts and jujubes, sugar, cinnamon powder, soy sauce, caramel color, and sesame oil were added, mixed thoroughly, and then steamed again for 1 hour to prepare a quick meal.

<Comparative Example 2> Preparation 2 of abbreviation

Except for longan in Example 1, the abbreviation was prepared in the same manner except that the abbreviation was prepared.

<Experimental Example 1> Sensory test

In order to confirm the performance of the abbreviations prepared in Examples 1 to 3 and Comparative Examples 1 and 2, the following experiment was performed.

In order to compare the sensory characteristics of Examples 1 to 3 and Comparative Examples 1 and 2, 10 points for taste, 5 points for fragrance, and 5 points for aesthetics, and sensory test with 100 subjects for sensory examination The average values of the results are shown in Table 2 below.

Inspection items aesthetic incense taste overall rating Example 1 4.4 4.2 9.1 17.7 Example 2 4.5 4.3 9.2 18.0 Example 3 4.5 4.4 9.2 18.1 Comparative Example 1 4.1 3.4 6.9 14.4 Comparative Example 2 4.3 4.1 7.1 15.5

.Through the sensory test results of nutritional modalities according to Table 2, it was found that the nutritional formulas of Examples 1 to 3 were superior in taste, flavor and aesthetics compared to Comparative Examples 1 and 2 in general.

<Experimental Example 2> Functional analysis for abbreviations

Functional analysis and sensory tests were performed on the abbreviations of the present invention prepared in Example 3 and Comparative Example 1.

<2-1> Lyophilization and concentration

The abbreviation prepared by the above preparation method was freeze-dried and pulverized to 100 mesh or less. This was extracted using 70% ethanol and dissolved in D.W. to a final concentration of 10 mg/ml.

<2-2> Total polyphenol compounds

Total polyphenol content was measured by Folin-Ciocalteu method. First, the concentrated sample after lyophilization was prepared at 10 mg/ml using D.W. Take 24 μL of the sample, add 72 μL of distilled water, add 24 μL of Folin-Ciocalteau reagent, mix well, and react at room temperature for 5 minutes. To the reacted solution, 24 μL of 7% sodium bicarbonate and 56 μL of distilled water were added and reacted at room temperature for 90 minutes, and then absorbance was measured at 750 nm wavelength. The phenol content was calculated as gallic acid equivalent as a standard material.

Phenolic compounds in food exhibit various physiological activities such as antioxidant and antibacterial as secondary metabolites, along with the property of binding to proteins or macromolecules due to the phenolic hydroxyl group and binding force with divalent metal ions. Compounds are reported to work.

As a result of analyzing the content of the abbreviated total polyphenol compound of Example 3 of the present invention, it was found to be 0.45 μg/ml, and the abbreviated polyphenol content of Comparative Example 1 was found to be 0.21 μg/ml.

<2-3> Flavonoid content

After adding 52.5 μL of distilled water to 75 μL of sample for flavonoid content, 7.5 μL of 5% (W/V) sodium nitrite was added and reacted for 5 minutes. Then, 15 μL of 10% (W/V) aluminum chloride was added, reacted for 6 minutes, and 50 μL of 1N sodium hydroxide was added and reacted for 11 minutes at room temperature. Absorbance was measured at 405 nm and calculated as Quercetin equivalent.

As a result of analyzing the abbreviated flavonoid content of Example 3 of the present invention, the total flavonoid content was in the range of 0.47-0.88 μL/ml, a significant difference from the abbreviated 0.14-0.30 μL/ml total flavonoid content of Comparative Example 1. showed

<2-4> Antioxidant activity

The antioxidant activity was confirmed by the free radical scavenging activity of 1,1-diphenyl-2-picrylhydrazyl (DPPH), and the DPPH free radical scavenging activity was determined by the method of Blois and Lee et al. (Blois MS, 1958; Lee JS et al., 1997). Deformation was measured.

Specifically, 2 ml of a solution obtained by diluting the sample of the extract to an appropriate concentration in ethanol or methanol and 2 ml of 0.2 mM DPPH (1,1-dipenyl-2-picrylhydrazyl) were uniformly mixed. After allowing the mixed solution to stand at room temperature for 30 minutes, absorbance was measured at 517 nm.

The antioxidant effect of the extract through the DPPH test was expressed as the concentration (IC50) of the sample showing a 50% decrease in absorbance compared to the control, and each sample was repeated three times and averaged.

[Equation 1]

Calculation of Free radical scavenging activity

Ao: 2ml DPPH solution + 2ml solvent

Ai: 2ml DPPH solution + 2ml sample solution

Aj: 2ml sample solution + 2ml solvent

The abbreviated antioxidant activity of Example 3 was 31.27%, and Comparative Example 1 showed DPPH free radical scavenging activity of 14.26%.

<Experimental Example 3> Antifungal activity

Antifungal activity tests were performed on the abbreviations of the present invention prepared in Example 3 and Comparative Example 1. Compared to the conventional abbreviated Comparative Example 1, mold starts to occur on the surface of the abbreviated form after 2 weeks of manufacture, as a result of observation in the aging room for 2 months of the nutritional formula prepared in Example 3, mold does not grow in the nutritional formula at all. It has been shown to have excellent antifungal properties.

Above, the present invention has been described in detail with reference to preferred embodiments, but the present invention is not limited to the above embodiments, and various modifications can be made by those skilled in the art within the scope of the technical spirit of the present invention. This is possible.

Claims (6)

1) Put acorn powder, mungbean powder, and grapevine leaf extract in the same amount in 100 parts by weight of washed and drained glutinous rice in each extractor, and put them in an extractor at a temperature of 100°C for 10 hours. adding 5 to 30 parts by weight of the concentrated extract prepared by extraction filtration and concentration to 6% solids;
2) adjusting the color and seasoning of glutinous rice by adding brown sugar, soy sauce, and salt to the glutinous rice along with water;
3) pretreating nuts, fruits and longan;
4) Putting the material of step 3) on the glutinous rice of step 2), and adding mirin to remove the odor, in which case the glutinous rice of step 2) and the material and mirin of step 3) are stirred so that they are not mixed with
5) preparing abbreviated rice from the ingredients of step 4) by cooking in the same process as the production of white rice;
6) adding dried fruits to the yakshik rice and mixing; and
7) A method of manufacturing longan medicine comprising; applying oil to the inside of the abbreviated form, pouring the abbreviated rice of step 6) and cooling it.
The method according to claim 1, wherein the nuts and fruits of step 2) include pecan, cashew nut, dried mangosteen, walnut, apricot, dried cranberry, raisin and pistachio. A method for producing longan medicine, characterized in that.
According to claim 2, wherein the pretreatment of the nuts and fruits, the pecans are boiled in boiling water for 5 minutes, rinsed in cold water, only the surface of the pecans are wiped with water and baked in an oven preheated to 200° C. for 10 minutes, and the walnuts are thoroughly washed After blanching in boiling water for 2-3 minutes, repeat the process 2-3 times, rinse thoroughly, and fry in a frying pan preheated over medium heat. Soak the apricots in vinegar water for 5 minutes and then carefully wipe the apricots. After cutting in half with the seeds as the center, it is dried in a dryer for about 40 minutes, then cut into 4 pieces, and the pistachios are salt-free.
According to claim 1, wherein after the preparation of the abbreviated rice by cooking in step 5), leave for about 3 minutes and mix thoroughly, and the dried fruit of step 6) includes mangosteen and dried apricots, and the frame of step 7) A method of manufacturing longan medicine, characterized in that the abbreviated form is formed by leaving the cooled abbreviation in a cool place for 3 to 4 hours.
The method according to claim 1, wherein 10-50 parts by weight of barley powder is additionally added to 100 parts by weight of glutinous rice in step 1).
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