KR20020061285A - Kimchi manufacturing method using swellfish - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of watery plain kimchi using swellfish which is abundant in proteins and vitamins, contains little milk fat and is thus useful for detoxication of liver and prevention of adult diseases. Therefore, the prepared kimchi helps digestion and prevents bronchial asthma. CONSTITUTION: The manufacturing method comprises the steps of: trimming a swellfish; detoxicating the trimmed swellfish by soaking it in saline water of 17-18 deg.C for 30-40 minutes then followed by taking it out and completely removing blood therefrom; soaking chinese cabbage in saline water then washing it several times; boiling the detoxicated swellfish with radish with weak heat then sieving it; mixing the sieved swellfish with garlic, ginger, thin strips of a pear and red hot chili pepper powders and putting the mixture into a cotton cloth bag; putting the cotton cloth bag into a container containing kimchi; adding swellfish skins, dropworts, green onions with water and salts thereto; and maturing the mixed kimchi at room temperature then cold-storing it.

Description

Kimchi manufacturing method using swellfish}

The present invention relates to a method of manufacturing water kimchi using blowfish, and more particularly, it is rich in protein and vitamins and does not have any milk fat, which is good for preventing adult diseases such as hypertension and diabetes and detoxifying blowfish excellent in liver detoxification. Pufferfish bone and puffer head boiled and cooled to make broth, chopped puffer meat and minced with various seasonings.

Traditionally, water kimchi is made by fermenting various kinds of seasonings such as pickled cabbage, chopped garlic and chopped ginger in a container.

The conventional water kimchi prepared as described above has been given only a function as a food and has its limitations.

Therefore, there is an urgent need for the development of functional foods that are effective in hypertension, diabetes, and hepatic diseases, which are susceptible to modern people suffering from various stresses in the current industrial society.

There are dozens of puffer fishes as known to solve this problem. Puffer fish are known for their use, and bokbok, magpies, swords, beeswax and mariboks are used for food. Some of them are nontoxic but toxic and fatal. Although it has a high toxicity of 60%, it is rich in protein, vitamins B1 and B2, and has no milk fat, which is good for preventing adult diseases such as high blood pressure, diabetes, neuralgia, etc. It has excellent liver detoxification and has a special effect on eliminating hangovers and preventing alcoholism. In addition, it clears the blood to make the skin beautiful, and it is listed in the agreement that it is excellent for cancer prevention treatment.

In other words, using kimchi to produce kimchi, a traditional food will be able to produce better health food.

The present invention was developed to meet the demands of the times, the object of the present invention is beneficial to the health of the human body, especially good for eliminating high blood pressure or hangover, which is an adult disease, the taste of the puffer fish kimchi while the taste is light / clean You can feel, especially blowfish water kimchi broth contains a large amount of lactic acid bacteria, acetic acid bacteria, yeast bacteria to help digestion and provide a good method for manufacturing blowfish water kimchi for asthma prevention.

The present invention for achieving the above object, Blowfish fins, guts, and shells are cut in half and the puffer head is cut in half to remove bones and blood, and the puffer fish is separated from the puffer bone. Soak 30-40 minutes in salted water, then press it with a clean sanitary dry cloth to remove blood, wash several times in salted water, and blowfish head or bones in running water for several hours to completely remove blood, and the cabbage is split. Then pickle / rinse the cabbage with salt water for a certain period of time, rinse it several times with water, and then remove the water, and add the pufferfish bone, puffer head, radish and water to the container, boil it over low heat, and filter it After cooling and chopped blowfish meat / garlic / ginger and chopped pears and onions together with red pepper powder, put them in a beet, etc. In addition to mixing the pufferfish shells, buttercups, and leeks, and then put the water and salt in the pufferfish water kimchi dipping process, and the process of soaking pufferfish water kimchi immersed at room temperature for about a day and then refrigerated storage It features.

Hereinafter, the manufacturing process of the blowfish kimchi according to the present invention.

(Example) Blowfish kimchi manufacturing process

First step (Fugu)

1. Remove both fins and dorsal fins, cut the area of the nose in the mouth, and cut the puffer pulp completely from side to side.

2. If the blowfish is male, remove the eggs and cut them in the order of jawbone anal, gills, internal organs, and eyes.

3. Cut the puffer head in half and remove bone or blood.

4. After removing the flesh of the puffer fish belly, separate the puffer meat from the center of the bone.

5. Remove the pulp of the puffer belly and dorsal side.

2nd process (Fugu detoxification process)

1.The blowfish flesh trimmed underneath is soaked in brine at 17-18 ℃ and dried after about 30-40 minutes. Squeeze it out with a clean hygiene dry cloth to remove blood. Wash it several times with brine, and then dry it with cold cloth. keep it.

2. Boil the puffer fish shell in boiling water and wash it in cold water.

3. Clean blowfish head and bones and soak in cold water for 5 to 6 hours to remove blood.

At this time, the tap water is turned on, and the water is changed several times, causing blood to bleed.

3rd step (Chinese cabbage pickling / rinsing process)

1.Put a knife from the cabbage root side and cut about ¼, and then split the rest by hand.

2.Put the Chinese cabbage, which has been brine at a concentration of about 8-10%, in the pickles.

3. Turn it upside down once or twice while you are marinating.

4. After the pickled cabbage, rinse several times with water.

5. Rinse cabbage and remove moisture using colander.

4th process (Fugu blowfish water kimchi dipping process)

1. Put admiral blowfish bone, blowfish head, radish and water into a container and boil on low heat.

2. Cool boiled blowfish bone / head / beet with a fine sieve.

3. Finely blowfish, mince garlic and ginger, and chop pears and onions.

4. Mix the chopped garlic / ginger and chopped pears / onion with red pepper powder and put them in a bead and bind.

5.Put pickled cabbage into the stored kimchi container, mix pufferfish shell, parsley, and leek, and then add water and salt to make it.

5th process (Furfish pulp kimchi ripening process)

Pufferfish water kimchi After soaking for one day at room temperature (18 degrees) and stored in the refrigerator (about 0-4 degrees) after about four days, pufferfish water kimchi is completed.

According to the present invention as described above, the object is beneficial to the health of the human body, the taste is light / clean but can feel the unique aroma of puffer fish water kimchi, especially blowfish water kimchi broth is a large amount of lactic acid bacteria, acetic acid bacteria, yeast bacteria It contains digestive function and is especially good for removing high blood pressure, diabetes and hangover.

Claims (1)

The blowfish trimming process removes the fins, guts and shells of the blowfish, cuts the blowfish head in half to remove bones and blood, and separates the flesh from the blowfish bone. The blowfish flesh trimmed underneath is soaked in salt water at 17 ~ 18 ℃ for 30 ~ 40 minutes, then dried and pressed with a clean sanitary dry cloth to remove blood. The blowfish detoxification process to completely remove the After the Chinese cabbage is split and pickled in salted water for a certain period of time and rinsed several times with water, the process of pickling / rinsing the cabbage is removed. Put admiral blowfish bone, blowfish head, radish and water in a container, boil it over low heat, cool it with a fine sieve, cool it, and chopped puffer meat / garlic / ginger and chopped pears and onions together with red pepper powder and put them in a beet, etc. Marinated cabbage is put into the stored kimchi container, and the pufferfish shell, buttercup, and leek are mixed, and the puffer fish water kimchi dipping liver with water and salt; Blowfish water kimchi After immersion for about a day at room temperature, refrigerated stored kimchi manufacturing method characterized in that the process consisting of aging.