KR20000000047A - A processed foodstuff made from snapping turtles - Google Patents

Abstract

PURPOSE: A processing food of a terrapin is provided to be able to store for a long time by letting out an original form of the terrapin, and to be easy to eat by removing the characteristic smell. CONSTITUTION: The processing food of a terrapin comprises steps of: maturing the terrapin in a sterilizing device at 120-150°C for an hour with vine leaves matured in salted water after cleaning the terrapin; put the elvan, pouring gas and sealing after put water of 80% compared with the weight of the terrapin and the matured terrapin to a can to remove the characteristic smell of the terrapin.

Description

A processed foodstuff made from snapping turtles}

The present invention relates to processed foods that grow in more detail, while maintaining the original form of the food, it can be stored for a long time and removes the characteristic odors.

It has been widely known as a tonic tonic that grows since ancient times. It is a reptile belonging to Zaragua, which has been used as a source of blood tonic and high-quality food since it has high meat taste and high nutritional value.

Growing up contains high quality protein and essential amino acids. In addition, it contains unsaturated fatty acids, which are essential fatty acids in animals, and contains a large amount of bioactive substances such as calcium and minerals.

Jaratang is a nutritional supplement for the poor and fragile people. It has an excellent effect on vitalizing normal cells in the human body. In particular, Zara has a special function of reinforcing qi and normalizing cells in our human body. Recently, the anti-cancer effect of Zara has been revealed through research by the University of Tokyo Pharmacy. In addition, the fact that the world-renowned sports stars take long-term growths as a remedy has become a hot topic (Source: Daegu Jara Farm Home Site).

However, the growing up is difficult to cook, and even though it contains such excellent nutritional ingredients, the general public could not easily cook or take it. Thus, foods that have been processed in recent years have emerged.

However, conventionally grown foods are processed into rapid or freeze-dried foods to make them powdered or morphed into solid or liquid powders that cannot be recognizable, and retort-packed with nutritional ingredients such as herbal medicines. Not only are consumers unreliable about the contents, but the shelf life is not as long as about six months. In addition, there was an inconvenience in ingestion because the unique fishy smell of Zara was not removed.

Therefore, an object of the present invention is to provide a processed food that can be reliably grown by solving the problems as described above with the naked eye.

In addition, an object of the present invention is to provide a processed food that can be stored for a long time.

Furthermore, an object of the present invention is to provide a processed food that is good for ingestion by removing the fishy smell.

Hereinafter, the present invention will be described in detail.

The present invention relates to a grown food obtained by steaming steamed and viscera with steamed vines or aspen leaves and ginger at 100-200 ° C. for 40 minutes to 2 hours. Hereinafter will be described with respect to the manufacturing method of the grown food of the present invention.

First, the healthy and excellent growth is selected and washed at room temperature.

The washed jar is placed in clean water for 3 to 5 days to grow without giving any other food.

To slaughter and kill fishy, drain the blood and remove the intestines.

Grow again, wash and steam in autoclave. The steaming temperature is steamed at 100 to 200 ° C, preferably at 120 to 150 ° C for 40 minutes to 2 hours, preferably about 1 hour. When steaming for too long at an excessively high temperature, there is a fear of destruction of the nutrients.

During the steaming process, the leaves of blue vines or aspen leaves are steamed together. This is to increase the preservation of growth. Wrapping rice cakes and sweets easily damaged at room temperature with blue mule vines or assorted leaves makes it possible to preserve them for more than a week. In Japan, this method is commonly used to package glutinous rice cakes. The present inventors have found out that by steaming together during the steaming process using the properties of the blue vines or aspen leaves as described above, the distinctive fishy smell of Jara is eliminated and the long-term preservation effect can be enhanced. In order to increase the preservation of processed foods, the leaves of blue vines or aspens can be used for long-term preservation without adding chemical additives that are harmful to the human body, such as commonly used preservatives, and can also remove the fishy smell. Blue mule vines or aspen leaves are preferably those that have been aged for 1 to 2 months in soft brine. Blue vines or aspen leaves ripened in brine are washed and grown to add 1 to 20 kg, preferably 3 to 8 kilograms of blue vines or aspen leaves. If less than 1kg there is no odor removal effect and long-term preservation effect, if more than 20㎏ may inhibit the flavor of the growth. It is preferable to suspend and steam the net rather than mix with the growing.

It is also steamed together with ginger to remove the peculiar smell of Zara. Ginger not only removes the fishy smell, but also enhances the taste. Grow is added with 0.5 to 5 kg, preferably 2 to 3 kg with respect to 100 kg. If less than 0.5kg there is no odor removal effect, if more than 5㎏ may inhibit the flavor of the growth. Ginger is also steamed separately.

In addition, elvan or far-infrared ceramics can be grown and put together. Elvan or far-infrared ceramics grow and add 5-40 kg, preferably 20-30 kg with respect to 100 kg. Porous elvan is a multi-layered porous material that can adsorb and decompose heavy metals or contaminants using capillary action, elute minerals, and act as a water quality regulator. Above all, elvan or far-infrared ceramics can function to maintain the freshness of food and promote metabolism by the resonance action of far-infrared radiation. As described above, when steaming jarra by adding elvan or far-infrared ceramics, far-infrared rays are radiated from the elvan, which further enhances the long-term preservation effect.

Boil and grow clean water for 1 hour to 1 hour 30 minutes, put 80% of the water by weight into the can with steamed jar as above, and then inject gas and seal it. At this time, the original form is growing.

Alternatively, the processed foods may be grown in a pulverized state, rather than in a circular form, as described above. That is, the processed food may be prepared by grinding the jar before or after the steaming process.

Grow the processed foods with dried herbs, Ganoderma lucidum, Goji mushrooms, Astragalus, Ginkgo, Jujube, Bamboo salt, etc. Grow with 3 to 5 times the volume of water and boil Jaras or boil with glutinous rice and chicken to make Yongbongtang. I can cook it. In addition to Zarasp and Yongbongtang, you can cook a variety of dishes.

Or you can grind a raw jar and grind it and cook it.

Hereinafter, the present invention will be described in more detail with reference to Examples. However, the scope of the present invention is not limited by the embodiment.

Example

Healthy and good growths were selected and washed at room temperature.

The washed jar was placed in clean water for 3 to 5 days to fast, and the waste was removed from the body.

The blood was drained and the intestines removed to slaughter Jara and remove the fishy smell.

After washing again, 100 kg was put into the autoclave and steamed for 1 hour at 120 ~ 150 ℃.

In this process, two months of fermentation were carried out in the brine, and the yellowish vine leaves were washed, and 5 kg was added and steamed together. Blue vine leaves were steamed in separate nets without mixing.

In addition, 3 kg of ginger was steamed together in a separate net during the steaming process to remove the peculiar smell of Zara.

Elvan rock was added to the steaming process. Elvan was grown and 40 kg was added to 100 kg.

Boil and grow clean water for 1 hour to 1 hour 30 minutes and put 80% water by weight into the can with steamed jar as described above, and then gas was injected and sealed.

The sealed cans were re-sterilized for 1-3 hours in boiling water.

The food analysis results obtained by requesting the Korean Ginseng and Tobacco Research Institute for the processed foods prepared as described above are shown in Table 1.

As shown in Table 1, the processed food of the present invention contains 38.7 mg and 20.5 mg of DHA and EPA, which are unsaturated fatty acids per 100 g, respectively, and it can be confirmed that ash, that is, a large amount of mineral component is contained.

In addition, as a result of performing olfactory experiments on the grown foods of the present invention for 15 people, it was hard to feel the unique fishy smell.

In addition, the result of the experiment for the storage period at room temperature in the state of injecting the processed food of the present invention was found that it is possible to store for a long time without decay for more than one year.

Test Items result Crude fat (%) 2.14 Crude Protein (%) 3.05 carbohydrate(%) 0 Calories (㎉ / 100g) 31.16 Calcium (ppm) 62 DHA (mg / 100g) 38.7 EPA (mg / 100g) 20.5 moisture(%) 94.7 Ash content (%) 0.11

The grown foods of the present invention can give consumers confidence in the contents without breaking the original form of the grown.

In addition, the grown foods of the present invention by adding high-pressure sterilization steamed with blue vines or aspen leaves and ginger, elvan, etc. to remove the peculiar smell and eliminate the discomfort during ingestion.

In addition, the grown food of the present invention can be stored for a long time at room temperature for more than one year without using any preservatives by using far-infrared rays emitted from ganban stone and the like blue mule vines.

Claims (4)

A round-grown processed food obtained by steaming steamed and viscera with steamed vines or aspen leaves and ginger in a high-pressure sterilizer at 100-200 ° C for 40 minutes to 2 hours. The method of claim 1, Grown processed foods characterized in that steamed by adding elvan or far-infrared ceramics. The method according to claim 1 or 2, The blue herb or ivy leaf grows, the grown foods, characterized in that 1 to 20kg added to 100kg. The method according to claim 1 or 2, Ginger is a grown food, characterized in that 0.5 to 5kg added to 100kg.