KR102388155B1 - method of manufacture of eel juice - Google Patents

Abstract

The present invention relates to an eel juice manufacturing method including: a first decoction manufacturing step of using a manufacturing apparatus capable of high-temperature and high-pressure treatment, selectively gathering and washing mud and stone eels, pre-treating the eel for 3 to 4 hours by immersion in edible soda water and then washing the eel out of the water, adding onion and ginger by a certain ratio, wrapping the eel with a filter cloth bag, double-boiling and heating the bag under certain temperature and pressure, and then performing filter extrusion; a mixed decoction manufacturing step of double-boiling and heating the first decoction under certain temperature and pressure with fresh ginseng, jujube, and orange added by a certain ratio to blend the fresh ginseng, jujube, and orange ingredients with the first decoction; and a step of cooling the mixed decoction to 30 to 35 degrees Celsius, adding lemon juice thereto, and then performing sealing with a packaging bag to produce a product.

Description

Eel juice manufacturing method {method of manufacture of eel juice}

The present invention relates to a method for producing eel juice, and more specifically, using a production device capable of high-temperature and high-pressure processing, selecting and washing eel and eel, immersing in edible soda water for 3 to 4 hours pretreatment, and then drying Take out and wash, add onion and ginger in a certain ratio, wrap it in a filter cloth, heat in a hot water bath under a certain temperature and pressure, and filter and extrude the first hot water solution, and add fresh ginseng, jujube and orange in a certain ratio to the first hot water solution. A mixed broth solution manufacturing step in which fresh ginseng, jujube, and orange ingredients are combined into the first broth by heating a hot water bath under a certain temperature and pressure, cooling the mixed broth solution to 30-35°C, adding lemon juice, putting it in a packaging bag, and sealing it into a commercial product It is characterized in that it is manufactured in stages.

The conventional eel soup is prepared by mixing eel with sangbaekcho, eoseongcho, shiitake mushroom powder, perilla, red pepper, garlic, shiitake, soybean, soybean paste, onion, radish juice, green onion, bean sprouts, bracken, taro, and sake. Removes the eel soup and makes it taste savory so that anyone can enjoy it, so that it can be enjoyed by anyone to restore the health of the environment or to have a nourishing and tonic effect. Because too many subsidiary materials are used to remove it, the taste is cloudy, the original taste of the eel cannot be preserved, and there are inconveniences such as a high price because the ratio of drugs is too high.

Prior Art Publication No. 10-2017-0062755

An object of the present invention is to solve the above problems, and to prepare eel juice that has no fishy smell, no risk of side effects, and good taste that anyone can consume without burden while preserving the unique taste and nutrients of eel.

The present invention uses a manufacturing device capable of high-temperature and high-pressure treatment, selects and collects eel or eel, cuts the belly to remove the intestines, and immerses it in ice water at 1 ° C. for 4 to 5 hours to remove blood and salt. Next, wash and immerse in edible soda water for 3 to 4 hours to remove fishy smell and odour, and then add 3 kg of onion and 2 kg of ginger to 14 kg of prepared eel, add 3 kg of onion and 2 kg of ginger, put it in a cotton cloth filter cloth bag, and put it in a boiling water pot, Pour 25kg of water, close the lid, set the heating temperature to 120℃, set the pressure to 2kgf/cm2 and heat for 4-5 hours. When the temperature reaches 120℃ and the pressure 2kgf/cm2, stop heating, and place the device on the lid of the boiling pot The first hot water solution manufacturing step of operating a pressurization device to filter and extrude heated water, 3 kg of fresh ginseng, 3 kg of jujube, and 2 kg of oranges are put in a filter cloth bag, put in a boiling water pot like 20 kg of the first hot water, close the lid, and heat temperature After setting the pressure at 120℃ to 2kgf/cm2 and heating, when the pressure reaches 2kgf/cm2, the heating is stopped. After cooling to -40°C, lemon juice is added, put in a packaging bag, and sealed to produce eel juice.

The eel juice of the present invention prepared in this way can remove salt and blood by treatment with ice water in the preparation stage of eel preparation, and remove fishy smell and odor by treatment with edible soda water, so that preparation of eel can be achieved in the fastest time. Eel preparation is possible, damage to the components of the eel can be minimized, and since heat treatment at high temperature and pressure is used in the first hot-water solution, component elution is effective. Because it is heated in a hot water and treated with high temperature and high pressure, fresh ginseng, jujube and orange ingredients can be combined while concentrating the first hot water, and it can be made into a high-quality juice, easy to eat, and convenient to handle, making it possible to make hygienic products. By minimizing artificial additives and minimizing the use of herbal medicines, the fishy smell and smell of eel and eel can be removed, and eel juice can be prepared that maximizes the ingredients of eel and eel. The advantage of stably controlling the quality of the juice can be obtained.

1 is a cross-sectional view of a manufacturing apparatus of the present invention;
Figure 2 is a cross-sectional view of a state in which the lid of the manufacturing apparatus of the present invention is opened.

According to the present invention, the bottom of the pot body (1) and the outer circumferential wall are double walls (1a) so that thermal oil is injected inside, an electric heater (H) is disposed in the heating medium flow, and an inner cylinder (1c) equipped with a filtration net inside the pot ) is disposed, and a discharge pipe (2) is formed from the bottom of the pot body to the outside, so that the juice reservoir (3) and the pipe line (2a) are connected, and the pot lid (4) is disposed on the top of the pot body, and the pot cover is at regular intervals outside the pot A coupling groove (4a) is formed so that it is detachably coupled to a fastening device (1b) formed on the outer periphery of the upper end of the pot body (1), a pressure gauge (9) and a thermometer (10) are installed on the pot lid, and a support pipe in the center of the pot lid (5) is installed and a fluid pressure cylinder 6 is installed inside, so that high temperature and high pressure processing is possible having a pressure plate 8 attached to the bottom of the piston rod 7 of the hydraulic cylinder manufacturing equipment is used,

For eel, select either red eel or stone eel, cut the belly of the selected eel, remove the intestines, immerse it in running ice water at 1°C for 4 to 5 hours to remove blood and salt, then wash it and immerse it in edible soda water for 3 to 4 hours. By doing so, the eel preparation step of removing fishy smell and miscellaneous odor and washing,

Add 3 kg of onion and 2 kg of eel to 14 kg of prepared eel, put it in a filter cloth (11) woven with cotton fabric, put it in a hot pot, pour 25 kg of water, close the lid, set the heating temperature to 120 °C, and pressure 2 kgf Set at /cm2 and heat for 4-5 hours, stop heating when the temperature reaches 120°C and pressure 2kgf/cm2, and operate the pressure plate 8 mounted on the lid of the hot water pot to filter and extrude the heated water. step and

Put 3 kg of fresh ginseng, 3 kg of jujube, and 2 kg of orange in a filter bag, put it in the boiling water pot of the manufacturing device like 20 kg of the first boiling water, close the lid, set the heating temperature to 120 ° C and pressure 2 kgf/cm2, and heat it, pressure 2 kgf/ When it reaches ㎠, the heating is stopped to combine the fresh ginseng, jujube, and orange ingredients into the first hot water solution, and the mixed broth solution is transferred to the juice storage container (3) by operating the pressure plate (8) installed on the middle pot lid. Eel, characterized in that it is prepared by cooling the mixed broth solution transferred to the juice storage tank to 30-40 ° C. It is a method of making juice.

Eel is a long-bodied snake-like fish that lives in the sea and freshwater, and the present invention includes all of them, but it is characterized in that the juice is prepared by selecting eel and stone eel in particular.

Eel is rich in fat, protein, and vitamin A, and it is characterized by a lot of fat vitamin A in particular. Vitamin A is usually contained in the intestines of fish, but eels are contained in a lot of muscles. In addition, the shape has a large relationship with the body length, so an eel with a body length of 22 cm contains about 74.IU of 100 g of muscle, whereas an eel of 44 cm contains 1.288 IU of muscle.

It also contains a lot of fat content of 11 to 18% by weight, and because it is an unsaturated fat, it prevents the aging of blood vessels, and prevents cholesterol deposition, which can ultimately contribute to preventing arteriosclerosis. In addition, eel is rich in active ingredients, which is effective in preventing anemia and osteoporosis. In addition, it contains a lot of vitamins B1 and B2, as well as mucin and chondroitin. Calcium, magnesium, phosphorus, iron, and potassium are included evenly, so it is widely used to improve the weak constitution and recover after illness. However, because it has a peculiar fishy smell and is difficult to eat, there is a known method of adding herbal medicines to eel dishes.

However, since the effects of herbal medicines vary from person to person, caution is required when using them for the manufacture of nutritional supplements.

In addition, eel, a high-protein food with essential amino acids, contains 150 times more vitamin A than regular fish, which has the effect of removing active oxygen, protecting the eyes, preventing cancer and helping growth. In particular, eel has a high content of omega-3 fatty acids, which is effective in preventing adult diseases and lowering blood cholesterol levels. On the other hand, because eel is basically hot, it may not be compatible with people with a lot of heat in the body. Therefore, in order to enjoy the good functions of eel, it is very important to minimize the disadvantages of eel by changing the recipe or mixing it with other ingredients. However, it is also possible to consume eel as a goa soup or to make a concentrate from eel or its by-products and drink it. For example, herbal medicines are added to the bones and heads left after cooking eel to make a concentrate to improve marketability. In addition, a technique for preparing a drinkable mixture by mixing eel with medicinal herbs or bokbunja has been proposed. However, eel has a disadvantage in that it has a very low sensuality as a drink because it has a smell and a fishy smell, which is a smelly scum that is produced in the water when soil and organic substances are mixed. The general perception of eel is that it is a stamina food, but it is actually shown to have a lot of weakness. In oriental medicine, eel treats all tumors and kills worms, has a back pain or cold knee, does not give rise to yin (起阳), aches in legs, itchy yin and yang, and unknown cause. It has been recorded that it is effective in symptoms such as bleeding and haemorrhage, and has great efficacy in diseases such as pulmonary tuberculosis and otitis media. In addition, it is recorded that the eel bone is effective against colitis, dysentery, bungru (崩漏), and lobster.

Fresh ginseng is one of the three types cultivated with the introduction of hydroponics in Korea. It has thin, small roots, long spindle-shaped roots, many fibers, many horizontal wrinkles, and plump lumps. Fresh ginseng, along with fresh ginseng, was called one of the five ginseng. It contains the same saponins and sterols as fresh ginseng, so it is used as a tonic agent or medicine for bronchitis and relieving diseases. , cysteine, phenylalanine, and other amino acid components are known to prolong the shelf life when added to kimchi. As a component of fresh ginseng, etc. have been reported, and in oriental medicine, it is known to have the effects of small bellies, detoxification, drainage, expectoration, and lower milk juice, and to treat pneumonia, mastitis, narcolepsy, lack of milk, and white genitalia. In addition, it was reported that fresh ginseng extract increases the number of cells and enhances abdominal phagocytosis, and it is reported that water-soluble extract of fresh ginseng acts directly or indirectly on cells of the immune system to enhance the cellular immune response of the body. It is also reported to have an inhibitory effect on the production of melanin in the skin. On the other hand, it was found that there is no prior art related to processed food using fresh ginseng.

Lemon is a fruit in the tangerine family, and its juice contains a lot of citric acid, so it is acidic, has a strong sour taste, and has a pH of 2-3. Fruit juice, skin, and pulp are all frequently used in cooking. Fruit juice is especially used to remove the basic fishy smell of meat or fish and to enhance the taste. It is native to the Himalayas and grows well in a cool, climate-free place, and it is known that the quality is good from the Mediterranean coast. Lemon is rich in calcium, phosphorus, citric acid and vitamin C. The organic acid content is 5-8%, which contains a lot of high-quality citric acid, and also contains a lot of vitamin E.

In addition, if you look at the efficacy of lemons, the citric acid component that makes lemons sour has an excellent effect to promote appetite, and lemons contain components that increase resistance to bacteria and prevent body temperature from dropping. In particular, lemon contains abundant vitamin C, which can be effective in preventing colds. Citric acid, which is abundant in lemon, removes waste products accumulated in the body, has an excellent effect on recovery from fatigue, and reduces stamina consumption. If you do a lot of work, regular consumption of lemons can help. Lemon contains a lot of vitamin C, malic acid, and flavonoids, so it has an excellent effect on skin whitening. Lemon juice, which is rich in vitamin C, is helpful in treating scurvy, and lemon juice is helpful if you are concerned about vascular disease because lemon is rich in vitamin C that strengthens capillaries.

Jujube is rich in protein and fat, and contains vitamins, saponins, glucose, fructose, organic acids, calcium, iron, phosphorus and other inorganic elements. In particular, in the case of vitamin C, it contains close to 100 times that of apples or peaches. Jujube warms the body, helps blood circulation smoothly, and helps to strengthen immunity. It has the effect of making the heart and lungs healthy, relieving cough, and preventing and improving colds. In addition, jujube contains trace elements to improve the skin, and beta-carotene, which removes free radicals in the body, helps prevent aging. In addition, jujubes are rich in galactose, sucrose, and maltose, which are sweetened, so they relieve tension and calm excitement, thereby relieving nerves, relieving insomnia, facilitating the release of innocence and waste products, and reducing swelling. It is known to drink tea after ironing, as it helps relieve high blood pressure, strengthens the digestive function, contains vitamin P, helps the action of vitamin C, and strengthens capillaries to prevent high blood pressure, arteriosclerosis, and adult diseases.

The efficacy of ginger can be improved when used together with various medicinal substances. When ginger and perilla leaves are taken together, the antiperspirant action, cough relief action, anticancer action, and the effect of relieving spiciness can be improved. When ginger and cinnamon are taken together, the antiperspirant effect and the efficacy against menstrual irregularities can be improved. When ginger and fenugreek are taken together, the antibacterial and antiviral activity, antipyretic activity, and the efficacy of preventing stroke can be improved. When ginger and angelica are taken together, the effects of strengthening immune function, improving reproductive function, relieving pain and relieving spicy taste can be improved. When ginger and ginseng are taken together, the effects of lung function, gastrointestinal function reinforcement, heart strengthening and antibacterial action can be improved. When ginger and astragalus are taken together, the effects of strengthening immunity, strengthening the heart, restoring energy and relieving spiciness can be improved. When ginger and dermis are ingested together, the effects of stomach action, relieving phlegm and cough and relieving spicy taste can be improved. When ginger and maekmundong are taken together, the effects of expectorant antipyretic, heart strengthening and antibacterial action can be improved. When ginger and bellflower are ingested together, the effect of expectorant action for respiratory diseases such as acute bronchitis, pneumonia, asthma, tuberculosis, and cough can be improved. When ginger and hawthorn are consumed together, the effects of promoting gastric digestion, antibacterial action and relieving spiciness can be improved. When ginger and licorice are consumed together, the effects of heart strengthening, detoxification, anti-ulcer action, antitussive expectorant action, and cholesterol lowering action can be improved.

Orange (Citrus sinensis ) is a fruit of the bilberry tree and a plant belonging to the genus of Citrus. It contains vitamins C, vitamins B1, B2, flavonoids, beta-cartonin, citric acid, pectin, etc. It contains many useful ingredients. Orange flesh is not used as much for food as juice, but it is widely used for medicinal purposes. It contains Nargin, Naringenin, Hesperidin, Tangeretin, Nobiletin, etc., so it is effective in anti-inflammatory action, nerve relieving, stress relief, etc. In addition, it helps prevent colds, helps with eye health, and is good for skin because it makes it able to fight against bacteria and viruses. It is good for fatigue recovery, relieves stress, helps vascular health, and flavosoid, an antioxidant, suppresses blood clots, lowers bad cholesterol (LDL), and lowers good cholesterol (HDL). It compresses, strengthens capillaries, removes free radicals to slow aging, and is known to be effective in skin beauty and disease prevention.

1: pot body 1a: double wall
1b: fastening device 1c: inner cylinder
2: discharge pipe 2a: pipe
3: juice storage container 4: pot lid
4a: coupling groove 5: support pipe
6: fluid pressure cylinder 7: piston rod
8: pressure plate 9: pressure gauge
10: thermometer 11: filter bag

Claims (1)

The bottom of the pot body (1) and the outer circumferential wall are double walls (1a), and heat medium oil is injected inside, an electric heater (H) is disposed in the heat medium flow rate, and an inner cylinder (1c) equipped with a filtering net is disposed inside the pot A discharge pipe (2) is formed from the bottom of the pot body to the outside, the juice storage tank (3) and the pipe line (2a) are connected, and the pot lid (4) is disposed at the top of the pot body, and the pot cover is coupled to the outer circumference at regular intervals ( 4a) is formed and is detachably coupled to the fastening device 1b formed on the outer periphery of the upper end of the pot body (1), a pressure gauge (9) and a thermometer (10) are installed on the pot lid, and a support pipe (5) in the center of the pot lid This is installed, the fluid pressure cylinder 6 is installed inside, and the pressure plate 8 is attached to the bottom of the piston rod 7 of the fluid pressure cylinder toward the bottom of the pot body. use,
For eel, remove the intestines by cutting the belly of the selected eel or eel, immersing it in ice water at 1°C for 4 to 5 hours to remove blood and salt, then washing and immersing it in edible soda water for 3 to 4 hours. The eel preparation step, which removes fishy and miscellaneous odors and washes,
Add 3 kg of onion and 2 kg of eel to 14 kg of prepared eel, put it in a filter cloth (11) woven with cotton fabric, put it in a boiling pot, pour 25 kg of water, close the lid, set the heating temperature to 120 °C, and pressure 2 kgf Set at /cm2 and heat for 4-5 hours to stop heating when the temperature reaches 120℃ and pressure 2kgf/cm2, and operates the pressure plate 8 mounted on the lid of the hot water pot to filter and extrude the heated water. step and
Put 3 kg of fresh ginseng, 3 kg of jujube, and 2 kg of orange in a filter bag, put it in the boiling water pot of the manufacturing device like 20 kg of the first boiling water, close the lid, set the heating temperature to 120 ° C and pressure 2 kgf/cm 2, and heat, pressure 2 kgf/cm 2 , a mixed broth preparation step of stopping heating and incorporating fresh ginseng, jujube, and orange ingredients into the first broth;
The step of operating the pressure plate (8) installed on the lid of the hot water pot to transfer the mixed broth solution to the juice reservoir (3), cooling the mixed broth solution transferred to the juice reservoir to 30 to 40 °C, and adding lemon juice;
A method for producing eel juice, which is produced by putting a mixed broth with lemon juice in a packaging bag, sealing it and commercializing it.

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