KR19990081472A - Dry clam meat containing herbal medicine and its manufacturing method - Google Patents
Dry clam meat containing herbal medicine and its manufacturing method Download PDFInfo
- Publication number
- KR19990081472A KR19990081472A KR1019980015425A KR19980015425A KR19990081472A KR 19990081472 A KR19990081472 A KR 19990081472A KR 1019980015425 A KR1019980015425 A KR 1019980015425A KR 19980015425 A KR19980015425 A KR 19980015425A KR 19990081472 A KR19990081472 A KR 19990081472A
- Authority
- KR
- South Korea
- Prior art keywords
- clam meat
- herbal medicine
- manufacturing
- meat containing
- containing herbal
- Prior art date
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 241000411851 herbal medicine Species 0.000 title claims 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000020098 plum wine Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 210000004207 dermis Anatomy 0.000 claims description 2
- 239000003651 drinking water Substances 0.000 claims description 2
- 235000020188 drinking water Nutrition 0.000 claims description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims 3
- 239000000203 mixture Substances 0.000 claims 2
- 239000003755 preservative agent Substances 0.000 abstract description 6
- 238000001035 drying Methods 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 235000015170 shellfish Nutrition 0.000 description 6
- 210000002784 stomach Anatomy 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000007774 longterm Effects 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 206010016952 Food poisoning Diseases 0.000 description 2
- 208000019331 Foodborne disease Diseases 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 238000001784 detoxification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 206010008631 Cholera Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 208000037386 Typhoid Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002612 cardiopulmonary effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 201000008297 typhoid fever Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
Abstract
본 발명은 조개살을 건조 처리하여 신선도를 유지시킴과 동시에 삶거나 방부제를 첨가하지 않고도 장기 보존이 가능하고, 독특한 맛과 향취가 우수한 약초를 함유한 건조 조개살 및 그 제조 방법에 관한 것이다.The present invention relates to a dry clam meat containing a herb which is excellent in its unique taste and scent, which can be stored for a long time without boiling or adding a preservative, while maintaining the freshness by drying the clam meat, and a method for producing the same.
Description
본 발명은 조개살을 건조 처리하여 신선도를 유지시킴과 동시에 삶거나 방부제를 첨가하지 않고도 장기 보존이 가능하고, 독특한 맛과 향취가 우수한 약초를 함유한 건조 조개살 및 그 제조 방법에 관한 것이다.The present invention relates to a dry clam meat containing a herb which is excellent in its unique taste and scent, which can be stored for a long time without boiling or adding a preservative, while maintaining the freshness by drying the clam meat, and a method for producing the same.
일반적으로 어패류는 수분이 많고 조직이 유연하여 자기 소화 작용이 활발해서 작업 과정이나 유통과정에서 세균이 오염되기 쉽기 때문에 장기 보존에 어려움이 있어 왔다.In general, fish and shellfish has a difficult long-term preservation because the water and the tissues are flexible and the self-extinguishing activity is active and the bacteria are easily contaminated in the working process and distribution process.
종래에는 조개살의 신선도를 등한히 하면서 조개살을 삶은 후 건조하거나 방부제를 첨가하게 되므로, 삶게 되면 유익한 영양소의 손실은 물론 맛도 변질되어 품질의 저하를 초래하였으며, 방부제를 첨가하게 되면 방부제의 첨가량의 한계로 부패 방지에 그다지 좋은 효과를 기대 할 수 없었을 뿐만 아니라 맛과 향취에 있어서도 양호하지 못하였다.Conventionally, since the shellfish is boiled while drying the shellfish while neglecting the freshness of the shellfish, when it is boiled, the preservatives are lost as well as the loss of beneficial nutrients and the taste is deteriorated, and when the preservative is added, the amount of preservatives is limited. Not only did not expect a good effect on the prevention of corruption, but also was not good in taste and smell.
본 발명은 전술한 바와 같은 결함을 감안하여 신선도를 유지하면서 장기 보존이 가능할 뿐 더러 맛과 향취가 우수한 약초를 함유한 건조 조개살 및 그 제조 방법을 완성하게 된 것인데, 본 발명의 실시예를 공정별로 설명하면 다음과 같다.The present invention, in view of the above-mentioned defects, while maintaining the freshness, it is possible to complete the long-term preservation and dried clam meat containing a herb excellent in taste and flavor and a method for producing the same, the embodiment of the present invention The explanation is as follows.
제 1 공정1st process
생강 1-2 KG에 식수 15-20를 부어서 80 -100℃의 온도로 1-2 시간 끓여 생강 우린액 10 -12에 세척 탈각한 조개살 10 KG을 걸음망 등을 이용하여 20-30분간 침지 시켰다가 건져 낸다.Ginger 1-2 KG Drinking Water 15-20 Pour the boil 1-2 hours at a temperature of 80 -100 ℃ 10 kg of shelled shellfish was immersed for 20-30 minutes using a mesh or the like.
제 2 공정2nd process
건져 낸 조개살 50-80 중량 % 에 회향 2-8 %, 정향 2-8 %, 계피 3-10 %, 진피 3-10 %, 산초 1-5 % 의 중량비로 이를 마쇄하여 혼합한다.50-80% by weight of the shelled shellfish is ground and mixed in a weight ratio of 2-8% fennel, 2-8% clove, 3-10% cinnamon, 3-10% dermis, and 1-5% sancho.
제 3 공정3rd process
제 2 공정의 것에 순도 20 - 30 도의 통상의 매실주 3-10 %의 중량비로 혼합 교반하여 공지의 건조기로 건조 됨을 완성품으로 한다.It is made into the finished product which mixes and stirs at the weight ratio of the normal plum wine 3-10% of purity 20-30 degree | times with the thing of a 2nd process, and it is made to dry with a well-known dryer.
이것을 분말화 하거나 또는 물에 팽창시켜서 유용하게 식용할 수 있다.It may be usefully edible by powdering or expanding in water.
이와 같이 된 본 발명은 조개살을 삶거나 방부제를 전혀 사용함이 없이도 1 년 이상 장기 보존이 가능하고 또한 종래의 조개살에 비하여 독특한 맛과 향취가 우수하게 된다.The present invention is thus capable of long-term preservation for more than one year without boiled clam meat or using no preservatives at all, and also has a unique taste and odor as compared to conventional clam meat.
아울러 "허준"의 동의보감 "유태종"박사의 식품보감 등에 의하면, 생강은 산화방지의 효과와 티프스균 콜레라 균 등 세균에 대해 강한 살균 작용이 있어서 식중독 예방에 탁월한 효능이 있고, 디아스타제의 효소가 있어서 생선 고기의 비린내를 없애주고 생선·육회 등 조리를 부드러워지게하며, 식욕증진과 음식과 약의 맛을 좋게 하고 이의 흡수를 크게 돕는 효과와 위를 튼튼히 하고 토하려고 할 때 가라 앉혀 준다고 하였으며, 회향은 독특한 고유의 향기가 있고, 주로 위를 강건하게 하는 작용과 장내의 가스를 없애는 작용을 하여 배속을 편안하게 해 주는 효능이 있다고 했고, 정향은 독특한 고유의 향기가 있고, 심복통 구토증에 효능이 있으며, 계피는 고유의 향기가 있고, 강장 흥분 건위 정장 현기증 두통 오한 등에 효력이 있고, 진피는 고유의 향기가 있고, 특히 감기에 좋고 담을 없애고 기침을 막으며, 건위 작용을 한다고 하였으며, 산초는 특유의 향기가 있고, 해독작용과 식용증진 건위 정장에 유효하고, 특히 조개 음식에 산초가루를 치면 맛과 조화를 이룰 수 있다고 하였다.In addition, according to the food supplement of Dr. "Jeongjong", Dr. Jeon Heo, "Ginger" has an anti-oxidation effect and a strong bactericidal effect against bacteria such as Typhoid cholera, which is excellent in preventing food poisoning. It removes fishy fish and softens cooking such as fish and sashimi, improves appetite, improves taste of food and medicine, helps to absorb it and strengthens stomach and sinks when trying to vomit. Has a unique inherent scent, mainly to strengthen the stomach and to remove the gas in the intestinal effect to relax the stomach speed, clove has a unique inherent scent, effective for cardiopulmonary vomiting Cinnamon has an inherent scent, has an effect on tonic excitement stomach suit dizziness headache chills, etc. It has an inherent scent, especially for colds, eliminating phlegm, preventing coughs, and acting as a healthy food. Sancho has a distinctive scent, and is effective for detoxification and food-boosting dry suits. It is said to be in harmony with taste.
매실에 들어 있는 구연산은 해독작용과 강한 살균성이 있어서 식중독 예방에 효과가 있으며 또한 피로회복과 입맛을 돋우는 효과가 있고, 매실주는 고유의 향미가 있고, 식욕증진과 매스꺼움을 가라 앉히는 효과가 있다고 했다.Citric acid in the plum has detoxification and strong bactericidal effect, which is effective in preventing food poisoning, fatigue and appetite effect, and plum wine has inherent flavor and appetite and nausea effect.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980015425A KR100267078B1 (en) | 1998-04-30 | 1998-04-30 | A dried shellfish meat with medicinal herbs and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019980015425A KR100267078B1 (en) | 1998-04-30 | 1998-04-30 | A dried shellfish meat with medicinal herbs and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19990081472A true KR19990081472A (en) | 1999-11-15 |
| KR100267078B1 KR100267078B1 (en) | 2000-10-02 |
Family
ID=19536888
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019980015425A KR100267078B1 (en) | 1998-04-30 | 1998-04-30 | A dried shellfish meat with medicinal herbs and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100267078B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100766828B1 (en) * | 2006-11-08 | 2007-10-17 | 박향숙 | Method for manufacturing dried abalone |
| KR100792656B1 (en) * | 2006-11-08 | 2008-01-09 | 박향숙 | Method for manufacturing abalone boiled in soy |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101133594B1 (en) | 2009-06-17 | 2012-04-09 | 전익수 | Dried Sucker of Shellfish and Process for production thereof |
-
1998
- 1998-04-30 KR KR1019980015425A patent/KR100267078B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100766828B1 (en) * | 2006-11-08 | 2007-10-17 | 박향숙 | Method for manufacturing dried abalone |
| KR100792656B1 (en) * | 2006-11-08 | 2008-01-09 | 박향숙 | Method for manufacturing abalone boiled in soy |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100267078B1 (en) | 2000-10-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100519944B1 (en) | a manufacturing method of pickled crab | |
| KR101509097B1 (en) | Crab preserved in soy sauce and manufacturing method thereof | |
| CN103070410A (en) | Manufacturing method of spiced chicken | |
| CN105054084A (en) | Black-bone chicken nourishing pickled brassica juncea shredded meat and preparation method thereof | |
| KR101210464B1 (en) | King crab preserved in soy sauce and manufacturing process of the same | |
| KR19990081472A (en) | Dry clam meat containing herbal medicine and its manufacturing method | |
| JP2006034125A (en) | Method for producing dry hijiki | |
| KR20140114180A (en) | processing | |
| JP2004033083A (en) | Method for producing dried green vegetable or dried herb and dried green vegetable and dried herb obtained by the method | |
| CN104473112A (en) | Preparation method of color-protecting and brittleness-keeping semen euryales product | |
| KR101693156B1 (en) | Rectum manufacturing method of being suppressed evaporation of moisture and unconsolidated | |
| KR102287098B1 (en) | Manufacturing method of smoked abalone using dendropanax morbifera | |
| KR100322286B1 (en) | Ginseng extract containg dried-slices-of-fish manufacturing method | |
| KR100880691B1 (en) | Method of manufacturing green tea seasoned with soy sauce | |
| CN107568664A (en) | A kind of preparation method of radish dry food | |
| KR100479185B1 (en) | The soup of carp and chicken boiled together and its cooking method | |
| KR100288471B1 (en) | Production of fermented ammodytes personatus | |
| KR0139716B1 (en) | Process for preparation kimchi containing ginseng | |
| CN109588679A (en) | A kind of method for processing chestnut | |
| JP3585803B2 (en) | New pickles and their manufacturing method | |
| KR101774464B1 (en) | Manufacturing method of soy sauce marinated crab containing dendropanax and soy sauce marinated crab manufactured by method thereof | |
| KR0128215B1 (en) | Processing method of clam pickles | |
| CN1053561C (en) | Seafood three-yellow jelly (powder) and making method | |
| KR20100129604A (en) | Manufacturing method of salted fish | |
| KR100565855B1 (en) | method of soy sauce containing a lotus root |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20030616 Year of fee payment: 4 |
|
| LAPS | Lapse due to unpaid annual fee |