KR20040019138A - The manufacturing method of ginseng kimchi - Google Patents

Abstract

PURPOSE: Provided is a manufacturing method of ginseng-kimchi which maintains the nutrient and pharmacological efficacy of ginseng and thus promotes blood circulation as well as prevents various kinds of diseases. CONSTITUTION: A manufacturing method of ginseng-kimchi comprises the steps of: mixing 20-30 wt.% of ginseng, 20-30 wt.% of glutinous rice and 40-60 wt. 5of water and heating the mixture at 90-110 deg.C for 20-30 minutes to give ginseng glue; mixing 25-35 wt.% of onion juice, 25-35 wt.% of radish juice, 25-35 wt.% of garlic juice and 10-15 wt. % of pear juice; cutting 40-50 wt.% of leaf mustard, 10-15 wt.% of ginseng, 10-15 wt.% of welsh onion, 4-6 wt.% of jujube, 4-6 wt.5 of chest nut and 4-6 wt.% of pear into a predetermined size; mixing 70-80 wt.% of the cut pieces of the vegetables, 5-10 wt.% of the ginseng glue and 15-20 wt.% of the vegetable juice; and adding 20-30 wt.% of water to 70-80 wt.% of the mixed ingredient.

Description

The manufacturing method of ginseng kimchi

The present invention relates to a method of manufacturing ginseng kimchi, and more specifically, ginseng juice chops prepared by mixing a certain ratio of ginseng juice in shrimp and anchovy sauce, mulberry leaves containing a large amount of nutrients such as amino acids, vitamins B, C Mixed with pickled cabbage with various seasonings and ingredients, and using ginseng, jujube, chestnut and hearing as kimchi garnish, it can be processed without destroying various nutrients contained in ginseng, mulberry leaves, jujube, chestnut, etc. Ginseng Kimchi that can be enjoyed even by children and foreigners who avoid Kimchi by increasing their weight, and not only refrain from ingestion, but also by consuming enough nutrients to clear blood and promote blood circulation to prevent healthy diseases It is a manufacturing method of.

In general, Kimchi is Korea's unique traditional fermented food, which not only allows you to enjoy fresh vegetables in all seasons, but also is rich in lactic acid bacteria, lactic acid, vitamins and minerals, and has a unique taste and aroma. Therefore, it is widely used food by Koreans.

However, in spite of its taste and utility, the conventional kimchi is not smelly and gives severe rejection to infants or foreigners who are new to kimchi, and foreigners who are not tamed with the spicy taste are irritating because the toxicity of the red pepper powder used as the main ingredient is irritating. Of course, there was a problem that it is not suitable for the elderly and, in particular, low-salt, hypoallergenic diabetes, hypertension patients.

According to the 'cactus fruit kimchi and manufacturing method' of Korean Patent Publication No. 330748, which was previously filed to solve this problem, the fruit and cactus of the cactus were added to the kimchi so that the cactus fruit could be enjoyed. Due to the unique taste of kimchi is not only transformed, but also because of the sour taste of the cactus fruit was not suitable for the elderly who did not enjoy the sour taste, another patent application of the 2002-65993 domestic patent ginseng kimchi According to the 'manufacturing method, ginseng was mixed with vegetables such as cabbage and radish to improve the texture of kimchi, but there was a problem such that the unique flavor of ginseng was not neutralized in kimchi by simply cutting and mixing the ginseng.

Therefore, the object of the present invention simply to mix the ginseng into kimchi to solve the problems of the conventional ginseng kimchi that was not able to improve the texture, ginseng liquid chopped and prepared by mixing a certain ratio of ginseng juice in shrimp and anchovy sauce By mixing mulberry leaves, which contain large amounts of nutrients such as amino acids, vitamins B and C, with pickled cabbage with various seasonings and ingredients, and using ginseng, jujube, chestnut and hearing as kimchi garnish, ginseng, mulberry leaf, jujube, chestnut, etc. It can be processed without destroying the various nutrients contained in it, and it can increase the texture of kimchi so that even children and foreigners who avoid Kimchi can enjoy it without refusal. Providing a manufacturing method of ginseng kimchi to promote healthy life by preventing various diseases by promoting The.

1 is a manufacturing process of ginseng kimchi according to the present invention.

In order to achieve the above object, the production method of ginseng kimchi of the present invention is a cabbage pickling step (S1) and 6-4 hours of pickling cabbage in brine at a concentration of 10-20%: mulberry leaf, buttercup, jujube, chestnut, garlic, ginger Raw material cutting step (S2) to chop the leeks and radishes into a certain size: 30 to 40% by weight of mixed chopped chopped shrimp and anchovy marinated in a weight ratio of 2: 1 mixed with 60 to 70% by weight of ginseng juice Ginseng liquid chops manufacturing step (S3) to filter ginseng with salted pores (S3) and: Glutinous rice paste heated to 60 to 70% by weight of glutinous rice powder 30-40% by weight and heated at 80 to 100 ° C for 10 to 20 minutes. Preparation step (S4) and: Small step of mixing ginseng liquor sauce, glutinous rice paste, red pepper powder, salt and sugar to the finely divided ingredients (S5) and: Mixing step (S6) of mixing the cow to the pickled cabbage: and garnish It is characterized by consisting of a high-quality injection step (S7) to cut to a predetermined size to put into kimchi.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings such that those skilled in the art can easily implement the present invention.

Figure 1 of the accompanying drawings is a manufacturing process of ginseng kimchi of the present invention, the configuration is the Chinese cabbage pickling step (S1), subsidiary material cutting step (S2), ginseng sake production step (S3), glutinous rice paste manufacturing step (S4), small production A step S5, a mixing step S6, and a high charge feeding step S7 are performed.

The Chinese cabbage pickling step (S1) of pickling Chinese cabbage in brine, cut the Chinese cabbage in half and then marinated cabbage cut in 10-20% brine for 6-8 hours, rinsed in cold water and then rinsed in a dumpling to dehydrate do. The brine concentration and pickling time is adjusted in consideration of the size and freshness of the cabbage.

Subsidiary material cutting step (S2) is a step of cutting the mulberry leaf, buttercup, jujube, chestnut, garlic, ginger, green onion, radish, etc. to a certain size, depending on the taste may add vegetables such as pine nuts, onions.

The ginseng juice manufacturing step (S3) is to mix the ginseng juice into the mixed chopped mixture of shrimp and anchovy marinated in a weight ratio of 2: 1, and to filter it with a certain pore, the blending ratio of ginseng juice is 60 weight If it is less than%, the texture of ginseng does not appear sufficiently, and if it exceeds 70% by weight, the fish sauce may not play a sufficient role. Therefore, it is preferable to mix 60 to 70% by weight of ginseng juice with 30-40% by weight of mixed salted fish. Instead of anchovy fish sauce, other salted fish, such as canary fish sauce, can also be mixed, but not always limited thereto.

Glutinous rice flour is added to water and glutinous rice paste manufacturing step (S4) is heated for 10 to 20 minutes (S4) 30 to 40% by weight of glutinous rice powder is added to 60 to 70% by weight of water and made by heating at 80 to 100 ℃ for 10 to 20 minutes. In place of glutinous rice flour, grain flour such as rice flour and flour can be used.

The small manufacturing step (S5) of mixing the ginseng liquid sauce, glutinous rice paste, red pepper powder, salt and sugar to the finely divided subsidiary materials is to mix vegetables and spices, and the ratio of vegetables and spices is 6: 4 to 7: 3. In order to color Kimchi's red color, add red pepper powder to the sliced radish and mix it firstly, and then re-inject ginseng juice sauce and mix it for the second time. It can be increased.

Mixing step (S6) of mixing the pickled cabbage with boiled cabbage leaves of the pickled cabbage evenly and then covered with the outer leaves to prepare a kimchi, or may be prepared by cutting the pickled cabbage and mixed, The ratio of cabbage and beef should be adjusted according to taste.

In the garnishing step (S7), which cuts garnish into a certain size and puts it into kimchi, ginseng, chestnut, jujube, and hearing are used for the rich nutrition contained in herbal medicines such as ginseng, chestnut, jujube, and hearing in daily life. Make it easy to eat.

Looking at the efficacy of ginseng and mulberry leaves used in the present invention.

Ginseng is a food that has been recognized for thousands of years and has excellent efficacy as a tonic. It also prevents fatigue and improves stamina, as well as preventing atherosclerosis, treating diabetes, anti-inflammatory, anti-tumor, adult disease, anti-aging, and preventing menopausal disorders. It has been shown to have the effects of antioxidant, liver function protection, and anticancer activity. Mulberry leaves containing various nutrients are a pesticide-free and clean plant without pests among plants, and the possibility of food development is gradually increasing. When consumed without destroying about 50 kinds of nutrients, it has been scientifically proven to be effective in promoting immune function in the human body and in treating diuretic, hepatoprotective and brain damage prevention.

Hereinafter, it will be described in detail through an embodiment of the present invention. These examples are intended to suggest a preferred manufacturing method of the present invention, not to limit the scope of the present invention.

(Example)

Two cabbages (1 kg) were pickled in 10% brine for 6 hours, rinsed off, and the submaterials as shown in Table 1 were cut out.

Compounding quantity of ginseng kimchi ingredient division Mulberry leaf Buttercup Jujube night garlic ginger wave radish Weight (g) 50 40 20 20 60 10 60 500

Ginseng chops were prepared by mixing 60 g of shrimp chops, 30 g of anchovy sake and 150 g of ginseng juice, and 30 g of glutinous rice was mixed with 70 g of water and heated at 100 ° C. for 10 minutes to prepare a glutinous rice paste.

After mixing 100 g of red pepper powder with radish among the above-mentioned ingredients, other ingredients, ginseng sake, glutinous rice paste, 10 g of salt, and 10 g of sugar were remixed, and kimchi was prepared by mixing them with pickled cabbage and ginseng, jujube, chestnut as garnish. And hearing was used.

The ginseng kimchi prepared as described above could be consumed by anyone with a unique flavor of ginseng combined with kimchi, and also prevented various diseases by promoting blood circulation.

Although the present invention has been described with reference to the manufacture using cabbage as an example, it is not necessarily specific to this, and various modifications may be made without departing from the scope and spirit of the present invention.

As apparent from the above description, according to the manufacturing method of the ginseng kimchi of the present invention, the ginseng solution chopped by mixing a certain ratio of ginseng juice with shrimp chop and anchovy fry, and amino acids, vitamins B, C, etc. By mixing mulberry leaves with pickled cabbage with various seasonings and ingredients, and using ginseng, jujube, chestnut and hearing as kimchi garnish, they can be processed without destroying various nutrients contained in ginseng, mulberry leaves, jujube, chestnut, etc. Not only children and foreigners who avoid kimchi can enjoy it without increasing their sense of taste, but also by maintaining sufficient life, they can clear blood and promote blood circulation to prevent healthy diseases. At the same time, it increases the demand for mulberry leaves, which can greatly benefit the income of potential farmers. The ball.

Claims (1)

In the manufacturing method of kimchi, Chinese cabbage pickling step (S1) for 6-8 hours of salted cabbage in 10 to 20% of the concentration of salt (S1) and mulberry leaves, buttercups, jujube, chestnut, garlic, ginger, green onions and radishes to a predetermined size (S2) W: ginseng liquid chops manufacturing step of preparing ginseng liquid chops by mixing 60-70% by weight of ginseng juice with 30-40% by weight of mixed chopped shrimp and anchovy fish sauce at a weight ratio of 2: 1 S3) and: glutinous rice flour 30 to 40% by weight in 60 to 70% by weight of water and glutinous rice paste manufacturing step (S4) for 10 to 20 minutes heating at 80 to 100 ℃ and: ginseng liquor chopped, glutinous rice Grass, red pepper powder, salt and sugar mixing step of mixing (S5) and: marinated cabbage mixing step (S6): and put the kimchi into a kimchi cut into a certain size (S7) Method of producing ginseng kimchi, characterized in that consisting of.