KR20000049592A - Eel soup - Google Patents

Abstract

PURPOSE: An eel broth is provided which has a nutrition effect and additional effects such as an antiinflammatory effect, and a relief effect of labor pains and a toothache. CONSTITUTION: A method for producing the eel soup comprises: (a) mixing an eel of 89-92%, a branch of willow and a root of pine, (b) inputting the mixture into a broth receptacle, (c) inputting a mineral water such that the mixture is immersed, (d) boiling and cooling, (e) repeating the step(d) three times, (f) eliminating the oil of the broth, and (g) vacuum packing the eel broth by a day consumption unit. The eel broth has a flavor of nut, and everyone can eat the broth without feeling awkward. Active components from an eel, the branch of willow and the root of pine can be extracted effectively.

Description

Eel Soup {EEL SOUP}

The present invention relates to an eel tang having an nourishing tonic effect and concomitantly anti-inflammatory effect, analgesic and toothache relieving effect, and more particularly relates to the eel tang completed by several times of hot water by adding willow and pine root to the eel.

Eel contains a large amount of vitamin A, and contains a large amount of inorganic nutrients such as calcium, phosphorus and potassium, and has been widely used as a nutritious tonic food since ancient times. It is said that it is effective in treating various germs and killing germs.

As such, eel is a functional food that has analgesic or wound healing and sterilization effect as well as a nutritional food, but has various useful values. It is very simple to use it, such as simmering, and it is known how to add medicinal herbs to some eel and make it as a tang. However, this method is also a method of using eel for nourishing tonic. Because of this, even though it is an excellent nutritious tonic, some people have tended to avoid it.

Meanwhile, antibiotics are given to patients before and after surgery for the purpose of analgesic or anti-inflammatory, and mycin, which is used as an antibiotic, has side effects such as diarrhea, constipation, rash, dry mouth, and insomnia. It results in a change in normal resident strains by repeated and excessive doses and continuous administration, and the immune system deteriorates, such as an increase in the number of resistant strains.

Given the side effects of using antibiotics, the development of alternative drugs that can minimize side effects is urgently needed, and on the other hand, the development of functional foods that have antibiotic replacement effects while boosting the body's energy is required. .

The present invention provides an eel taste that does not have the vivid taste and savory taste peculiar to eel so that anyone can easily eat without refusal, and enhances analgesic or wound treatment and sterilization effect as well as normal nourishment effect of eel before and after surgery. The purpose of this study was to present jang-eotang, which can be used as a substitute for analgesics and antibiotics for patients and toothache patients, to prevent the lowering of immunity and side effects caused by antibiotic abuse, and to regain energy while gaining antibiotic effects.

To this end, the present invention is an excellent nutritive tonic effect and blood-repellent action, the eel high healing effect of wounds, pine roots exhibiting a high effect on bird fever and neuralgia or arthritis effective antipyretic and analgesic effect on tooth disease Using to present the eel eel prepared by the repeated bath process.

The present invention is to put the mineral water in the mixed raw material of the eel, willow branches and pine roots, each of which is thoroughly washed, and then repeat boiling and cooling three times to remove the oil and pour out the tangerine as a daily consumption unit. We present eel soup of vacuum packing composition.

In the mixed raw material, eel contains a large amount of vitamin A, calcium, phosphorus, and potassium contained in the eel as the main ingredients, and excellent wound healing effect and antibacterial effect, and promotes blood circulation and has a high level of nourishment tonic effect. (Agreement agreed, Shin Yong Yong consent civil therapy)

The willow tree is cut into 20-30cm size branches, and contains a large amount of "salin glycoside" contained in the bark. Its anti-inflammatory, antipyretic and analgesic effect is extracted by boiling repeatedly. Young-gu Hwang, Dentist General Hospital

Pine roots have a useful effect on neuralgia or arthritis (Kim Il-hoon, New Herbal Medicine) and are widely used as herbal ingredients, and it is effective to use the traditional pine roots in combination with eel to give the fragrant taste of pine.

The above-mentioned eel, willow and pine root are to obtain side effects such as the main function and anti-inflammatory analgesic by the nourishing tonic effect of eel. The mixing ratio is 80-92% by weight, respectively, and willow and pine The roots were used in a weight ratio of 4-10%, and empirically, the best results in taste and efficacy were obtained by adding 1 Kg of willow branches and pine roots to 20 Kg of eel.

The mixed raw materials described above are prepared as hot water by boiling with mineral water.

The mineral water used in the present invention may be prepared by using natural fresh water or artificially, and the present invention uses a method of putting the roasted ocher and water in the poison for 24 hours to prepare the mineral water.

In this way, the minerals contained in the loess soak into the water and become good water in one shot.The mineral water replenishes inorganic nutrients that are easily lacking in food, and neutralizes the odor of soil contained in the eel. I work.

The amount of mineral water mixed is used so that the raw material is sufficiently submerged while the raw material is put in the water heater.

In the present invention, the boiling and cooling for the production of the bath is made of three steps, by repeating the boiling and cooling process for each step to remove the smell of odors, it is possible to produce a fragrant hot water.

First boiling is a process of heating the mixture at 100 ° C. for 6 hours while the mixed raw material is put in the water heater, and the eel's odor is removed to some extent with steam while the shape of the eel is maintained.

After the first boil, let it cool for one night, and the hot water cools down, soaking in the willow and pine roots, and the scent of the sun goes down to some extent.

The second simmering process is to boil it again at 100 ℃ for 12 hours. In the process of boiling, the scent is removed by volatilization, and the active ingredient is extracted from the roots of willow and pine root containing the medicinal extract and oozes out as medicinal. It will disappear.

After the second simmering, cool the whole chestnut overnight, and then the third simmering process is carried out with the willow and pine roots and the baths integrated.

The third boiling process is a process of boiling at 100 ° C. for 12 hours like the second boiling, and the odor of eel disappears completely, and the fragrant membrane is formed by the ingredients from pine roots and willow branches.

After the third boiling process, after cooling overnight, the oil that solidifies on the surface is removed, and it is completed by vacuum packing as much as 1 volume according to the hot water only.

The removal of oil removes the greasy taste of oil and prevents deterioration due to acid waste during packing and storage. It is removed during the final packing process.

By repeating the boiling and cooling in three steps like this, the active ingredient of the eel comes out sufficiently, and the ingredients contained in the willow and pine roots are melted with the liquid solution so that they do not have the vivid taste, the fragrance is good, and anyone can eat without refusal. It tastes good.

In addition, the main reason for the pain in our body is because bacteria break down tissue proteins to make gas, so rot gas is quickly removed by blood circulation promoting effect of eel, and salicylic glycoside component contained in willow Promotes anti-inflammatory action to effectively relieve various pain.

The present invention removes the peculiar taste of the eel through the three-step boiling and cooling process, and the savory taste makes anyone can eat without refusal, and boosts the body's energy and vitality by the nourishing tonic effect of the eel. It can be promoted.

In addition, the eel tang according to the present invention, as well as the conventional nourishment tonic effect of eel, as well as the wound healing effect, antibacterial effect and blood circulation promoting effect and the antipyretic and analgesic effect of eel itself, the effect on neuralgia and arthritis The active ingredient of the pine root with is extracted into the liquid by the repeated process of boiling and cooling to have toothache relief, analgesic action and anti-inflammatory effect.

Therefore, the present invention can be always taken as a nourishing tonic of the general public, and is effective for the maintenance and pain relief of patients before and after surgery, and is particularly useful as a very useful food for treating toothache accompanying severe pain.

Claims (3)

Mix 80-92% eel by weight and 4-10% willow branches and pine roots by weight using mixed raw eel, willow branches and pine roots. Eel tang is characterized in that it is manufactured by the method of adding the mineral water to the degree, repeating the boiling and cooling three times, then removing the oil and pouring out only the hot water and vacuum-packed in daily consumption units. The eel soup according to claim 1, wherein the mineral water is prepared by putting roasted ocher and water in the poison and putting it for 24 hours. The method of claim 1, wherein the boiling and cooling is the first boiling and cooling step to continue heating and boiled for 6 hours at 100 ℃ in a state in which the mixed raw material in a hot water and boiled overnight overnight, and then again to 100 ℃ for 12 hours Eel tang characterized in that it consists of a second boiling and cooling step to boil and cool for one night, and the third boiling and cooling step to boil it again at 100 ℃ for 12 hours and to cool overnight.