KR20030012546A - Manufacturing method of a medical plant Kimchi with nutrition and healthiness - Google Patents

Abstract

PURPOSE: Provided are a process for preparing medicinal herb kimchi which is free from heavy metals and contains nutrition and health tonic components. CONSTITUTION: The process for preparing medicinal herb kimchi containing nutrition and health tonic components comprises the steps of: dipping Chinese cabbages in a mixed solution of reed root juice, wild rice juice, charcoal water and pyroligneous liquid to remove heavy metals, residual pesticide and radiation from the Chinese cabbages; preserving the Chinese cabbages with beach soil and medicinal herb juice and mixing them with a kimchi seasoning mixture containing various medicinal herbs and red hot chili pepper powder, garlics, Welsh onion and ginger; and maturing kimchi, wherein the medicinal herbs contains Carthamus tinctorius L, jujube, Cornus officinalis SIEB, Ziziyphus spinosa HU., Lycium Chinense MILL., Angelica gigas Nakai, Plantage lanceolata, and wild rocambole.

Description

Manufacturing method of a medical plant Kimchi with nutrition and healthiness

The present invention relates to a method of manufacturing kimchi, and more particularly, to a method for producing herbal kimchi with nourishment / gangjeong ingredients prepared using various herbs having nourishment and gangjeong ingredients as kimchi genus material.

Kimchi is our own traditional food, and Koreans have eaten kimchi, a fermented food made from cabbage, radish and other seasonings and milk browns, as an essential food in our diet. Our traditional kimchi is washed with cabbage and radish in 20% saline and salt for 10 hours, and then washed with red pepper powder, green onions, garlic, ginger, mustard and radish. Seasoned cabbage, radish and evenly mixed in a container such as jars have been produced for 1 to 2 weeks at low temperature.

Our native kimchi, which is called kimjang kimchi in winter, has been buried in the ground and maintained at low temperature (0-5 ℃) for 2 to 3 months to maintain its taste and nutrition. come. Kimchi, a traditional Korean food, is a fermented food with excellent taste and nutrition, which contains vegetables such as cabbage, radish, green onion, and freshly and seasoning spices such as red pepper powder, garlic, ginger, green onion, and protein.

However, despite our unique traditional food, Kimchi, which is a fermented food with excellent taste, nutrition, and flavor, it has been contaminated with heavy metals due to pollution of pesticides and soil, which threatens human health. There has also been a need for functional kimchi using ingredients that are beneficial to nutrients, especially medicinal herbs with nourishing and gangjeong ingredients.

The purpose of the present invention is to solve the above problems as well as to meet the needs of the times, the object of the present invention is to use various herbs with nourishment and jeongjeong as a seasoning for kimchi and charcoal, wood vinegar, reed root By eliminating various pesticides, radioactive poisons, heavy metals, etc. contained in cabbage and condiments using juice and juniper juice, it is possible to consume various nutrients contained in various herbs, especially nutrient / gangjeong ingredients. It is to provide a method of manufacturing herbal kimchi that is beneficial to the health of the human body by using the herbal medicine as a kimchi material.

The present invention for this purpose, the present invention for achieving the above object, reeds root juice and jug juice and charcoal to remove pesticide poison, heavy metals, radioactivity and various toxic components remaining in the cabbage due to contamination of the pesticide or soil A process of dipping for a certain period of time in a mixture of

The process of pickling cabbage into vinegar juice, namuljae juice (or transported namul juice) and mud flats, the process of dipping cabbage into water soaked with soybean powder, and roasting it in a mixture of charcoal, reed root juice, jujube juice and wood vinegar solution. Licorice, pine needles, breeding, wolfberry, casualties, cornus, bokbunja, umyeokku, sesuo, earthenware, jujube, Schisandra chinensis, mountain root, lotus, scallop, gigolpi (Goji stalk), roundle, mountain porridge, organgalpi first 30 minutes After sterilization, take out, discard, wash, and then immerse again in a mixture of charcoal, reed root juice, and vinegar juice, except for wood vinegar.

To the herbal mixture prepared above, an appropriate amount of octacosanol powder, colostrum powder, ionic calcium powder, Cordyceps sinensis powder, ginkgo powder, Cheonma powder, germinated black rice, and a mixture of brown rice and wheat flour were added, as well as the persimmon juice and namuljae The process of seasoning with juice (or transportation herbs) and bamboo salt,

Grind the garlic in a mixer and make it like porridge

A process of preparing powder separately for each material by using a grinder except for licorice and phalanges of the materials taken out in the previous step;

Kimchi seasoning materials such as garlic, green onions and ginger are soaked in a mixture of charcoal, wood vinegar, reed root juice and joule root juice for a certain period of time to remove various poisonous ingredients such as pesticide poison and heavy metal, and then to make seasoning materials After making the seasoning material by minimizing the spicy taste using jujube powder, cornus oil powder, sanjoin powder (meat jujube seed), and gojija powder, the seasoning material should be fresh, leek, dandelion, goji leaf, fresh vinegar, plantain, scallop, thistle, After soaking straw sprouts, soothe, and purslane in a mixture of reed root juice, jug juice, charcoal and wood vinegar for several hours, scoop it out, cut it into an appropriate size, and add the appropriate amount of each herbal powder prepared in the third step. And it is characterized by consisting of the process of manufacturing kimchi seasoning material using reed root juice and joule root juice.

Hereinafter, the manufacturing method of the herb kimchi using the herb and medicinal herb as a seasoning material of the present invention will be described.

Jayang / Gangjeong Herb Kimchi Manufacturing Process

1st process

To remove pesticide poisons, heavy metals, radioactivity and various toxic substances that remain in the cabbage due to the contamination of pesticides or soil, soak for a certain period of time (about 1 day) in a mixture of reed root juice, jug juice, charcoal and wood vinegar.

Here, reed root juice and jug juice have excellent ability to remove various poisons such as pesticides, heavy metals, and radioactivity, and extract the concentrated liquid by extracting the reed roots or rope roots, and the charcoal water soaks the char in water for a certain period of time. When charcoal is prepared.

Subsequently, soak the cabbage in a mixture of reed root juice, jujube juice, charcoal and wood vinegar for a day, and remove cabbage with heavy metal. The germanium content in your back causes the cabbage to soak.

Next, the pickled cabbage is first washed with charcoal water, and the foreign substances on the cabbage are adsorbed and removed. Secondly, immersed in the water soaked with molasses (shell shell powder) for about a day, soaked with calcium, and then washed with charcoal.

When cabbage and fresh vinegar are marinated on a tidal flat, various minerals and germanium contained in the tidal flat are absorbed by the cabbage.

2nd process

Baked licorice, pine needles, breeding, wolfberry, casualties, cornus, bokbunja, yin and yang, sewage, earth and sand, jujube, schisandra chinensis, lotus root, and seaweed after removing impurities contained in the mixture of charcoal, reed root juice, jujube juice and wood vinegar solution Soybean curd, phalanges, goji skin, rounde, wild rice, and okalpi were soaked first in the mixture for 30 minutes, then squeezed out. Secondly, they were soaked again in a mixture of charcoal, reed root juice, and jujube juice. After draining.

By boiling the above-mentioned herbs without boiling, it is possible to suppress the destruction of nutrients and the destruction of organic fishery that acts as a blood donor.

3rd process

A suitable amount of octacosanol powder, colostrum powder, ion calcium powder, cordyceps grass powder, ginkgo powder, cheonma powder and germinated black rice brown rice and flour were added to the herbal mixture prepared above, as well as hamcho juice and namuljae juice ( Or litter) and bamboo salt.

Next, grind the garlic in a mixer, make it like porridge, stir and cook over a fire. It is cooked and used without using fresh garlic, which can remove its peculiar smell.

Except for licorice and phalanges of the material taken out in the previous process, powder is made separately for each material using a grinder.

4th process

Kimchi seasoning materials such as garlic, green onions and ginger are soaked in a mixture of charcoal, wood vinegar, reed root juice and joule root juice for a certain period of time to remove various poisonous ingredients such as pesticide poison and heavy metal, and then to make seasoning materials Jujube powder, Sansu oil powder, Sanjoin powder (meat jujube seed) and gojija powder are used to minimize the spicy taste to complete the seasoning material.

In addition, if necessary, a small amount of charcoal powder may be further mixed to remove odors peculiar to kimchi and suppress propagation of various bacteria.

In addition, freshly squeeze, leek, dandelion, goji berry, fresh vinegar, plantain, scallop, thistle, straw sprout, soothe, purslane in a mixture of reed root juice, jug juice, charcoal and wood vinegar for 3 hours In addition to slicing, add the appropriate amount of each herbal powder prepared in the third process, and prepare kimchi seasoning using charcoal, reed root juice and joule root juice.

After seasoning, liver is made with seaweed juice, namuljae juice (or transportation herbs) and bamboo salt.

5th process

When the whole process is completed, add pear juice and honey to the kimchi seasoning mixed with various herbs to produce nourishment / gangjeong kimchi mixed with Chinese cabbage.

When packing the prepared yangyang / Gangjeong kimchi by mixing the appropriate amount of powdered charcoal into the appropriate size or by adding hexagonal silver can improve the sterilization effect and freshness and taste of kimchi.

As described above, according to the present invention, various pesticides and radioactive poisons contained in Chinese cabbage and seasoning using various herbs containing nourishment and Gangjeong as seasonings for the production of kimchi, and using charcoal, wood vinegar, jujube juice, and reed root juice solution. By removing heavy metals, Kimchi has the effect of producing health foods that can naturally ingest various nutrients contained in various herbs.

Claims (1)

Process to soak for a certain period of time in a mixture of reed root juice, jug juice, charcoal and wood vinegar solution to remove pesticide poison, heavy metals, radioactivity and various toxic substances remaining in cabbage due to pollution of pesticides and soil; The process of pickling cabbage into vinegar juice, namuljae juice (or transported namul juice) and tidal flats, the process of dipping cabbage into water that has been soaked in the cabbage, and roasting it with a mixture of charcoal, reed root juice, jujube juice and wood vinegar Licorice, pine needles, breeding, wolfberry, casualties, cornus, bokbunja, yinyangkok, sesuo, earthenware, jujube, schisandra, mountain medicinal, lotus, scallop, gigolpi (goji berry), roundle, mountain porridge, or galpi to 30 minutes After sterilization, take out, discard, wash, and then immerse again in a mixture of charcoal, reed root juice, and vinegar juice, except for wood vinegar. A suitable amount of octacosanol powder, colostrum powder, ionic calcium powder, Cordyceps sinensis powder, ginkgo powder, cheonma powder and germinated black rice brown rice and flour were added to the herbal mixture prepared above, as well as the persimmon juice and namuljae juice ( Or transporting herbs) and bamboo salt, Grind the garlic in a mixer and make it like porridge A process of preparing powder separately for each material by using a grinder except for licorice and phalanges of the materials taken out in the previous step; Kimchi seasoning materials such as garlic, green onion, and ginger are soaked in a mixture of charcoal, wood vinegar, reed root juice, and grass root juice for a certain period of time to remove pesticide poisons, heavy metals, etc. After making the seasoning material by minimizing the spicy taste using jujube powder, cornus oil powder, sanjoin powder (meat jujube seed), and gojija powder, the seasoning material should be fresh, leek, dandelion, goji leaf, fresh vinegar, plantain, scallop, thistle, After soaking straw sprouts, soothe, and purslane in a mixture of reed root juice, jug juice, charcoal and wood vinegar for several hours, scoop it out, cut it into an appropriate size, and add the appropriate amount of each herbal powder prepared in the third step. Herb reed kimchi with nourishing and gangjeong ingredients, characterized in that made of a process to prepare the kimchi seasoning material using reed root juice and joule root juice.