KR20000063350A - Processing method of health food using eel and ginseng - Google Patents

Abstract

PURPOSE: Method for processing health food made of eels and ginseng seasoned with assorted mixtures is provided, which contains vitamin A, DHA, EPA and amino acid and improves physical health. CONSTITUTION: The processing method of seasoned eel and ginseng packet comprises the following steps: (i) soaking cleared eels in assorted seasoning for 24hours; (ii) dipping washed and dried green ginseng with fine roots in mixed seasoning for 24hours; (iii) rolling the seasoned ginseng with the two seasoned eels; (iv) heating at 160-165°C of a steam cooker for 1min and dropping the temperature up to 5°C; and then (v) dressing the eels rolling ginseng with seasoning again and vacuum packing for preservation. The seasoning for the eels is composed of a soup of eels' bones, salt, boiled water of half fermented tea leaves, juice of pear, Artemisia capillaris Thunb., ginger, and lemon, cinnamon, refined rice wine, ground pepper, malt, powdered mulberry leaves and caramel. The seasoning for the green ginseng includes the soup of eels bones, pear juice, honey, malt, refined rice wine, vitellus, Artemisia capillaris Thunb., chitosan, powdered mulberry leaves, powdered black bean and powdered black sesame.

Description

Processing method of health food using eel and ginseng}

The present invention relates to a food, and more particularly to a method for processing a nutritional supplement composed of vitamin A, DHA, EPA, amino acid rich eel and ginseng known in its efficacy combined with seasoning.

The eel includes black eel, black eel, muji eel, gourd eel, eel, chil eel, green eel, green eel, etc. It is classified as Haman-ri. The general perception of eel is known as stamina food, but it appears to have a lot of weakness. In Chinese medicine, eel reigns over all tumors and kills worms, aches in the lower back or cold, ulcers, pains in the legs, itching Efficacy in the symptoms of unknown bleeding, swelling (하 下), etc. It is recorded that the efficacy in diseases such as pulmonary tuberculosis, otitis media. In addition, the bone of the eel is said to have an effect on colitis, dysentery, bulge (崩漏), lobster.

As mentioned above, eel is weak in its entirety, but because of lack of detailed information about eel, it is a simple dish that grills eel or sashimi. There is a pity to give enough weakness.

In view of the above problems, the present invention can fully ingest the efficacy of eel and by mixing with fresh ginseng is to provide a method of processing a nursery food to increase the weakness of the eel.

Sea eel is a sea fish commonly known as "anel" in Japanese style.

Common eel is simply recognized as a stamina food, and according to the scientific classification of eel, it contains a variety of DHA, EPA, and especially chondroitin sulfate has excellent effects on anti-aging, hardening, and tonic, protein and vitamin This is a food richly contained.

An object of the present invention is to process so that the eel rich in weakness and nutrition as above.

An object of the present invention is to process the eel to remove specificity, that is, smell, texture to texture, and visual texture.

The constitution of the present invention consists of eel (30 cm-50 cm long) and fresh ginseng (2-4 years old) and seasonings for seasoning the eel and fresh ginseng before fertilization of sperm, and the eel and fresh ginseng are seasoned in different ways. do.

The present invention will be described in detail through examples.

Example-1

Clean the grown (before first fertilization) eels and then separate the bones and heads.

Example-2

56% by weight eel bone soup, 5% by weight of salt, 10% by weight of oolong leaf boiled water, 5% by weight of pear juice, 1.5% by weight of jinjinjin juice, 1.5% by weight of ginger juice, 3% by weight of sugar, 5% by weight of lemon juice, 2% of cinnamon %, Jongjong 3% by weight, pepper 1% by weight, starch syrup 3% by weight, mulberry leaf powder 2% by weight, caramel 2% by weight immerse the eel of Example-1 for 24 hours.

(Description-1)

The eel bone bear tang to the spine and head separated from the eel to ingest the weakness and nutrients contained in the bone, oolong leaf boiled water is to remove the smell of the eel with the same effect as green tea, Injin mugwort is a kind of mugwort, which has the effect of producing cells, which acts to increase the efficacy of eel, to remove the smell of eel by the scent of mugwort, cinnamon to remove the smell of eel, and ginger juice is also eel To remove the smell of, Jongjong is to remove the fishy smell of the eel and to give elasticity to the meat.

Mulberry leaf powder has the effect of increasing the eel's weakness, starch syrup is intended to have a taste, but caramel, and caramel is to visually enhance the aesthetic, lemon juice increases the eel aroma, To remove the smell of eel.

According to experimental data from the National Fisheries Research and Development Agency, when eel is of the highest quality weakness and taste, the eel length is 30 ~ 50㎝, in which case the eel becomes an adult fish but is not mated.

According to the Chinese medicine, sea eel and freshwater eel have the same efficacy, so the ocean is relatively clean than fresh water on the basis of the present.

Sea eel contains 5000 IU of 100g of vitamin A, which is equivalent to 125 times of beef, 300 times of pork, 5 liters of milk and 10 eggs, and DHA contains 1332 of 100 grams of eel. It contains ㎎ and enough lecithin to nourish human brain cells, so common knowledge improves students' learning ability and prevents dementia in the elderly. It is said to be rich in the necessary amino acids and rich in "ribonucleic acid", the basis of male sperm.

Example-3

Fresh ginseng (2-4 years old) is washed and dried without removing the roots.

Example-4

Eel bone bear 45%, pear juice 5%, honey 10%, starch syrup 4.5%, seed 3%, egg yolk 5%, ginseng 5.5%, chitosan 6%, mulberry leaf powder 4%, black beans The ginseng is soaked in a mixed seasoning of 6% by weight of powder and 6% by weight of black sesame powder for 24 hours.

Example-5

Two roots of ginseng soaked in Example-4 are overlapped so that the thickness is almost the same as the head of ginseng and the length is 13 cm to 15 cm.

The eel passed through Example-1 and Example-2 was wound around the ginseng formed as described above in a roll manner. Winding method is to wind the eel head from one end of fresh ginseng, adjust the interval of roll so that the tail ends at the root of the thread of the ginseng, and in the same way, wind the head of the eel at the other end of the fresh ginseng. Cover the tail.

When the eel is wound as described above, the eel itself is marinated in sauce for 24 hours, so the meat becomes soft and the sauce becomes sticky.

After forming the roll shape is heated for 1 minute in a steam cooker heated to 160 ℃ ~ 165 ℃. When heated at the temperature and time as described above, the outer portion of the eel is warmed, and the inner portion of the eel and the ginseng are lowered to the refrigerated (5 ℃) temperature without being affected by the temperature. When the temperature is the same as above, the mixed seasoning as in Example-6 is overlaid.

<Example-6>

Soy sauce 25% by weight, 15% by weight, starch syrup 10%, sugar 5%, ginger juice 5%, cinnamon 3%, boiled water 32% by weight, pepper 3% by weight, mulberry leaf powder 2% by weight Mix it.

After coating the seasoning, vacuum-packed and quenched at low temperature of -65 ℃.

The reason for repainting as above is that the ginseng and eel were seasoned in the process of warming at high temperature, and the reason for warming only the outer part is to maintain the freshness of the ginseng and eel for a long time and prevent fermentation by the seasoning. Since the outer portion of the eel hardens, the roll becomes a tight state, and the circular shape is easily maintained.

The food according to the present invention is processed by sea eel and fresh ginseng so as to dispel the recognition that hateful eel is a food preferred only to a small number of lovers, so that anyone can easily take it, especially in infants and boys and girls during the growing season Sufficient nutrients can be easily ingested, and weakness is excellent, and it is a beneficial food that can increase intelligence because it has an excellent mental effect.

Claims (1)

After washing the eel separated from the bone and head, 56% by weight of eel bone soup, 5% by weight of salt, 10% by weight of oolong leaf boiled water, 5% by weight of pear juice, 1.5% by weight of ginjin juice, 1.5% by weight of ginger juice, sugar 3% by weight, 5% by lemon juice, 2% by weight cinnamon, 3% by weight seed, 1% by weight pepper, 3% by weight syrup, 2% by weight mulberry leaf powder, 2% by weight caramel dipped for 24 hours After washing and drying the eel without removing the roots of fresh ginseng, 45% by weight of eel bone soup, 5% by weight of pear juice, 10% by weight of honey, 4.5% by weight of starch syrup, 3% by weight of eggs, eggs 5% by weight of yolk, 5.5% by weight of ginseng, 6% by weight of chitosan, 4% by weight of mulberry leaf, 6% by weight of black soybean powder, 6% by weight of black sesame powder It is wound up in a shape, heated in a steamer at 160 ° C to 165 ° C for 1 minute, and then lowered to a temperature of 5 ° C. %, Syrup 10%, sugar 5%, ginger juice 5%, cinnamon 3%, oolong leaf boiled water 32%, pepper 3% by weight, mulberry leaf powder 2% by weight and vacuum-packed- The method for processing aquaculture products using eel and ginseng, which is stored frozen at 65 ℃.