KR20000009049A - Process for manufacturing edible plant in the mountain seasoning - Google Patents

Abstract

PURPOSE: Edible plant in the mountain seasoning is provided not to generate breakage of ingesta in manufacturing process to ingest easily without regard to time and place, to circulate in room temperature over one year without adding preservative. CONSTITUTION: A process for manufacturing edible plant in the mountain seasoning consisted of a process for scalding edible plant in the mountain like bracken, leopard plant, dogtooth violet and potherb, a process for drying the scalded edible plant in the mountain, a process for boiling the dried edible plant in the mountain, a process for packing and mixing the boiled edible plant in the mountain by adding spices, a process for sterilizing packed product with hydrothermal retort sterilization method.

Description

Manufacturing method of wild vegetables

[Industrial use]

The present invention relates to a method of manufacturing wild vegetable radish, and more particularly, to a method of preparing wild vegetable radish, which is sterilized and packaged, has a long shelf life, and can be easily carried and eaten regardless of time and place.

[Prior art]

Namul is the most popular side dish among the side dishes, and it is a generic term for raw vegetables and simmered vegetables. However, herbs are generally used as a side dish. In particular, the wild vegetables obtained from the acid among the herbs are known to be clean and light, and have various pharmacological effects, and thus have high utility as side dishes, and some of them are as follows.

Fern is a perennial alpine plant belonging to the lower family fern family, which grows in the moist areas of mountains and fields, and is called as a genus such as worms, bean sprouts, soybeans, yongduchae, bracken rice, layered ferns, and ferns. It is distributed on both sides of Mt. and Mt. of Korea, and brown flowers bloom in May-June. Spores germinate and multiply in August. In addition, bracken is a perennial herb used for edible and medicinal purposes, with thick underground stems extending to the side, and new leaves appear in several places. Boil young leaves in spring, eat as herbs, and collect starch from roots. Bracken is dried and sold and can be obtained all year round. It contains almost no vitamins and minerals, mostly fiber, and is soft, soft and rounded. In general, many of the fern components are known to eat a lot of calcite and to strengthen the bones, starch from the root of the fern is known to be effective as a nutritive tonic and antipyretic effect.

Earl is called Chajeon Foshanja, Sanwoodo, gauze, sage, and edible herb.In May-May, purple flowers with dark pattern inside bloom, and June is fruiting season. It has a height of 25-30 cm. Eulji is characterized by a light purple pattern on the blades of grass. Perennial grasses used for edible, industrial and medicinal purposes. Boil light leaves in spring, soak them in water and dry them as herbs. In general, it is known that mung bean sprouts, which are picked and boiled at the time of flowering, become nourishing tonic.

The name of the bear is called Buk-Tak-Oh, Neung-Tae, Maje-Yeop, Shin-Yup-Tak-Ok, Eung-chae, and Bear-Tumbung Herb. Bear stalk is 1-2m high, leaves are broad in heart shape, purple color on petiole, perennial herb used for edible, ornamental and medicinal use. The bear's smell is wrapped in young leaves in spring and early summer, the soft leaves are boiled and dried and eaten as herbs.The soft new leaves of the bear's smell in spring are said to be the best among wild vegetables, and they have a strong scent and enhance their appetite and strengthen their strength. Used a lot for food.

The effects of these wild herbs are known and their utility value is increasing, but they are difficult to obtain easily around the general herbs, the season is limited to edible, and had to be made at home. In addition, in order to eat outdoors, there has been a problem that eating can be performed at a desired place only if the packaging is carried.

The present invention is to solve the problems of the prior art as described above, the object of the present invention can be easily eaten irrespective of time and place, and to prepare a method of producing wild vegetable radish with a long shelf life without adding a preservative To provide.

1 is a process diagram schematically showing the manufacturing process of wild vegetables of the present invention.

[Means for solving the problem]

In order to achieve the above object, the present invention is a process of boiled wild vegetables, the process of drying the boiled wild vegetables, the process of boiled dried wild vegetables, adding and seasoning to the boiled wild vegetables, mixing and packaging and sterilizing the packaged products It provides a method of manufacturing wild vegetable impregnation containing.

Hereinafter, the present invention will be described in detail with reference to FIG. 1.

The first step is a step of degassing the harvested wild vegetables, and the wild vegetables used in the present invention are selected from the group consisting of fern, bear scab, scabbard, whole buckwheat and herb odor. The wild vegetables are blanched separately for each kind. The wild vegetables are added to the boiling water at a temperature of 100 ℃, and the shape of the water boils again is visually identified and rescued. This process is aimed at softening the tissues of the leafy vegetables, removing the odors, beautifying the color of the green vegetables, and disinfecting. In this way, when boiled herbs are usually added with sodium bicarbonate, the blue color can be maintained, but it is not preferable because tissues are receded and vitamin B is destroyed, and it is preferable to add 1-2 wt% of salt. In addition, if the amount of water when boiling herbs is too large, the amount of water-soluble components are increased, so the amount of water is appropriately adjusted so as not to be too much, and the lid when cooking the herbs has the advantage of shortening the cooking time and less nutrient loss Since the volatile organic acid is eluted and the aqueous solution becomes acidic and greenish brown, it is preferable to open the lid when boiling green plants. Through this process of boiling, it can inactivate enzyme action, soften tissue, remove astringent taste or lead substance, and finish cleaning.

The second step is a step of drying the boiled herb, and after removing the water of the dried wild vegetables boiled in the first step, it is dried while turning over several times under strong sunlight. This drying process is preferably dried using strong sunlight, it is preferable not to work in the rain or cloudy weather. In addition, the process of removing water may use a method such as applying a strong centrifugal force or applying pressure, and may be a simple method of weaving.

In the third step, the dried wild vegetables are boiled and cut again, and the dried wild vegetables in the second step are trimmed, put in cold water, boiled until the water boils, dried, and dried to cut to an appropriate size. The size at the time of cutting is 4-5 cm, which is suitable for eating when the final product is prepared. In this way, by cutting to the appropriate size can remove the parts that can not eat, arrange the shape and size to beautify the appearance, it is easy to transfer heat, easy to penetrate seasonings, soften the mouth and feel good when chewing. . Through such a cooking process, the fiber may be softened and partially digested to improve taste and to facilitate digestion.

The 4th process is a process of mixing and packaging a product, and mixes and wraps the wild vegetables boiled and cut in the 3rd process like seasoning. Seasonings added to wild vegetables include perilla oil, roasted sesame seeds, seasonings, garlic, soy sauce, salt and green onions. Each amount is 5-7g of perilla oil, 4-6g of sesame seeds, 1-3g of seasonings 1-3g, garlic ½-2 per 100g of wild vegetables. Noodles, 1-3 tablespoons of soy sauce, 0.1-1.5 g of salt and 1 / 2-1 root of green onion are preferred. The seasoning is mixed with 100 g of wild herbs, and then the standard packaging. The packaging material is preferably polyethylene terephthalate (PET) 12 / PE (polyethylene) 100 / AL (aluminum foil) 9 / LLDPE (linear low density polyethylene) 80. Do. These packaging products include mechanical forces such as shock, vibration, compression, etc., from the production of the final product to the consumer through the process of transportation, storage, processing, transportation, and external food such as moisture, gas, light, and temperature. To protect food against factors affecting the quality of food, to improve the efficiency of transportation and storage, to reduce costs, to improve the value of goods in sales, and to increase the value of goods and to promote sales through simplicity in consumption. Play a role.

The fifth step is to sterilize the packaged product, and the retort sterilization process is carried out by putting the standard packaged product in the sterilizer in the fourth step. In general, when retort sterilization of food, the higher the heating time at a higher temperature, the shorter the time required for the killing of bacteria. However, too high temperature is not suitable because the fast food changes such as protein denaturation and fatty acidization of the food itself. It is preferable to sterilize for 15-30 minutes at the temperature of ℃, at which time the pressure of 1.5 kg is continuously supplied to raise the temperature of the water to 121 ℃. For retort sterilization, a batch or continuous retort device of a hot water method or a steam method is used. In the present invention, it is preferable to perform a hydrothermal retort sterilization by completely filling water inside the sterilizer device. Do. The hydrothermal retort sterilization has advantages in that heat transfer is faster than the steam system, and the pressure balance in the chamber can be constantly adjusted, so that the contents are not broken.

EXAMPLE

The following presents a preferred embodiment to aid the understanding of the present invention. However, the following examples are merely provided to more easily understand the present invention, and the present invention is not limited to the following examples.

Example 1

The fern was added to boiling water at a temperature of 100 ° C. and drained when the water boiled again, then squeezed by hand to remove water and dried by inverting several times under strong sunlight. The dried fern was trimmed and placed in cold water, boiled and dried until the water boiled, then drained and cut into 5 cm. Add 100 g of boiled cut fern, 6 g of perilla oil, 5 g of roasted sesame seeds, 2 g of seasoning, 1 g of garlic, 2 spoons of soy sauce, 0.5 g of salt, and ½ root of green onion, and then mix PET 12 / PE 100 / AL 9 / LLDPE 80 Standard packaging was used, and the standard packaged product was placed in a sterilizer and subjected to hydrothermal retort sterilization for 20 minutes at a temperature of 121 ° C.

Example 2

Except for using fern instead of fern in Example 1 was prepared in the same manner as in Example 1.

Example 3

Except that in Example 1 instead of using the fern was prepared in the same manner as in Example 1.

Fermented wild vegetables prepared by the method of the present invention can be easily eaten regardless of time and place during the manufacturing process, and can be distributed at room temperature for at least one year without adding a preservative.

Claims (5)

Degassing wild vegetables; Drying the boiled wild vegetables; Boiling dried wild vegetables; Mixing and packaging by adding seasoning to the boiled wild vegetables; And Sterilizing the packaged product; The manufacturing method of wild vegetable radish containing. The method of claim 1, wherein the wild vegetables are selected from the group consisting of fern, bear odor, ulji, jeonukchi and herb odor. According to claim 1, wherein the seasoning is 5-7g perilla oil, sesame seeds 4-6g, seasoning 1-3g, garlic ½-2 pages, 1-3 tablespoons of soy sauce, 0.1-1.5g salt, and ½-1 root per 100g of wild vegetables Phosphorus manufacturing method. The method of claim 1, wherein the packaging material is PET 12 / PE 100 / AL 9 / LLDPE 80. The method according to claim 1, wherein the sterilization process is a hydrothermal retort sterilization method and is performed for 15 minutes to 30 minutes at a temperature of 121 ° C.