KR20050008096A - Preparation method of vacuum wrapped salted fish treated by traditional oriental medicine and vacuum wrapped salted fish treated by traditional oriental medicine prepared therefrom - Google Patents

Abstract

PURPOSE: A method of making a salted dry fish(jaban) by soaking fishes in herbal sauce and roasting or steaming the dried fishes is provided. The product is eliminated in the fish smell and contains effective ingredients of herbs. CONSTITUTION: The salted dry fish is prepared by the following process: preparing herbal sauce by mixing herbal extract, sea salt and water; soaking fishes in the herbal sauce; drying the soaked fishes; roasting or steaming the dried fishes. The herbs contain red ginseng, Paeoniae Radix, Angelicae Gigantis Radix, Atractylodis Rhizoma Alba, Cnidii Rhizoma, Glycyrrhizae Radix, Astragali Radix, Radix Rehmanniae Preparata, Puerariae Radix, Kalopanax pictus(Thunb.) Nakai, Lycii Radicis Cortex, chestnuts, Fructus Jujubae, Ginkgo biloba, pine needles and green onion. The fishes contain a mackerel, yellow corbina, Ilisha elongata, herring, hairtail, horse mackerel, flatfish, salmon, trout or dotted gizzard shad.

Description

PREPARATION METHOD OF VACUUM WRAPPED SALTED FISH TREATED BY TRADITIONAL ORIENTAL MEDICINE AND VACUUM WRAPPED SALTED FISH TREATED BY TRADITIONAL ORIENTAL MEDROMINE PREPARED THERE

[Industrial use]

The present invention relates to a vacuum-packed herbal matured jar manufacturing method and a vacuum-packed herbal matured jar produced therefrom, which is packed in a vacuum state and has good hygiene and easy storage for long term, and also easy to carry, It is easy to carry and enjoy when going outdoors, such as fishing and picnic, and it does not smell fishy and contains active ingredients of various medicines.It works on various organs of the human body such as nervous system, circulatory system and digestive system to prevent adult diseases. The present invention relates to a vacuum-packed herbal matured eggplant production method and a vacuum-packed herbal matured eggplant produced therefrom, which are helpful and also have an excellent effect on detoxification, immunity enhancement, and stress prevention.

[Prior art]

Jaban refers to salted fish that is usually salted and stored. The fish that can be made into zaban include mackerel, mackerel, broccoli, mule, cutlass, horse mackerel, flounder, minced fish, and sashimi.

The method of making the above-mentioned fish into purple is to remove scales, intestines, eggs, spines, and simmers, wash them with brine, dry them, drain them, fill the gills with dry salt, sprinkle with water and put them side by side in a jar. One day or two after sprinkling, it is picked up and dried in a soup (japan mature water) and dried in a dry jar or stored as it is.

The longer the salt storage period, the more salt is added. Oysters are pickled and dried early, and the saltfish is pickled and dried.

The method of making the banban prepared by the above method is to cook it with oil and bake it for a while. There are many ways to take it out of the pool, simmer it for a while, and then eat it.

As can be seen from the above, the method of producing the scallop must go through several stages, and the manufacturing method is complicated, and only a few days after buying fish, it becomes a well-flavored sack. The situation is reluctant to eat. In addition, the already produced zaban is in circulation, but the packaging state is poor, there is an unsanitary problem.

In addition, as children's appetite is gradually changed to a variety of fast foods such as hamburgers, bacon, and cheese, the number of children showing obesity increases exponentially. It is the main cause of adult disease. In addition, fish tend to be reluctant to eat fish, especially for small children due to the inherent fishy smell.

The present invention is to solve the above-mentioned problems, the object of the present invention is to eliminate fishy fishy, and contains the active ingredients of various medicines, to act on various organs of the human body, such as nervous system, circulatory system, digestive system to prevent adult diseases In addition, it also provides a banban ripening water that has an excellent effect on detoxification, boosting immunity, and preventing stress.

It is also an object of the present invention to provide an herbal ripened purple matured with the above-aged matured water.

The object of the present invention is also packaged in a vacuum state, good hygiene, long-term storage is easy, and also easy to carry, vacuum-packed herbal medicine that can be easily carried and enjoyed when going outdoors, such as mountain climbing, fishing, picnic, etc. It is to provide a method for producing aged purpura.

The present invention also provides a vacuum-packed herbal ripened purple produced by the above method.

In order to achieve the above object, the present invention, red ginseng, earl pear, Angelica, Baekchul, Cheongung, licorice, Astragalus, Sukjihwang, brown root, oak, wolfberry, chestnut, jujube, ginkgo, pine needles and herbal extracts selected from the group consisting of leek ; Sun salt; And it provides a banban bansu water comprising water.

The present invention also red ginseng, earl pear, Angelica, Baekchul, Cheongung, Licorice, Astragalus, Sukjihwang, brown root, oak, wolfberry, chestnut, jujube, ginkgo, pine needles and green onions are medicinal herbs are selected from the group consisting of medicinal herbs To provide.

The present invention also comprises: (a) a first step of producing a purplishment water containing natural salt, water and herbal concentrate; (b) a second step of pickling and aging fish in the plated water; (c) a third step of separating and drying the purpura aged in the second step; And (d) provides a vacuum-packed herbal matured eggshell production method comprising the fourth step of baking or steaming the dried fish in the third step and vacuum-packed.

The present invention also provides a vacuum-packed herbal ripened purple produced by the above method.

The present inventors have a variety of nutrients, such as unsaturated fatty acids, calcium, essential amino acids, various vitamins, fish is a food that can be ingested various nutrients, and herbal medicines are also the nervous system, such as the central nervous system, circulatory system such as blood vessels, digestive system, etc. It helps to prevent adult diseases by acting on various organs of the human body, and also finds it has an excellent effect on detoxification, immunity enhancement, and prevention of stress. The present invention has been completed and the fact that anyone can easily prepare a vacuum-packed herbal matured jar prepared by baking or steaming the already-prepared herbal matured jar in a convenience store or on the market.

The banban ripening water of the present invention is red ginseng, earl pear, Angelica, Baekchul, Cheongung, licorice, Astragalus, Sukjihwang, brown root, oak, wolfberry, chestnut, jujube, ginkgo, pine needles and green onion, herbal concentrate, sun salt and Contains water.

Looking at the efficacy of each component of the medicinal herb used as the herbal concentrate.

Red ginseng is dried ginseng, and its main ingredients are glycosides, ginseng fragrance, polyacetylene compounds, nitrogen-containing compounds, flavonoids, vitamin B group, trace elements, enzymes, antioxidants and Organic acids and amino acids are included as essential ingredients.

Therefore, red ginseng induces sedation and excitability to the central nervous system, and acts on the circulatory system to prevent high narrowing or arteriosclerosis, and also lowers hematopoietic and blood glucose levels, protects the liver, and acts on the endocrine system. It acts indirectly on sexual behavior or reproductive effects, has anti-inflammatory and anti-tumor effects, has a protective effect against radiation, protects and softens the skin and helps beauty.

In particular, the red ginseng to be used as the herbal concentrate of the present invention is preferably 6 years old red ginseng, the content is preferably used in 0.1 to 10% by weight, more preferably 6 to 7% by weight relative to the herbal concentrate.

In addition, Earl is also known as gangpak, especially the root of the Earl is mainly used as a medicinal herbs and has the effect of preventing pain, jingyeong, gynecological diseases. In particular, the content of Baekjak to be used as the herbal concentrate of the present invention is preferably used in 0.1 to 10% by weight, more preferably about 5% by weight relative to the herbal concentrate.

In addition, Angelica gigas (herbaceous Angelica gigas), a 2 / 3-year-old herb, is mainly used as a medicinal herb, and it has blood, gut, landscaping, sedation, body weakness, joint pain, headache, vertigo, abdominal pain, menstrual irregularities, It is effective for constipation, intestinal dryness and bruises.

In addition, baekchul is a perennial herb of the Asteraceae, which acts as a diuretic, sweating, and acts against dysfunction of water metabolism in the digestive tract and subcutaneous tissue, and is known as an effective medicine for pain, gastroenteritis and edema. It is also a medicinal herb that has long been used as an antihypertensive in folk medicine.

In addition, the root and stem is used as a medicinal herb, and sedative, pain relief, tonic effect on the headache, anemia, gynecological effects and so on.

Licorice is a herb that has been widely used as a sweetener and herbal medicine since ancient times.

In addition, Astragalus is a plant that grows in the cracks of a mountainous area. It is harvested in autumn to remove outcrops and roots, and dried in sunlight to use as a Chinese medicine. It is effective in tonic, cold, diuretic, and small type. Efficacy in patients with symptoms such as collapse, desulfurization, uterine decay, visceral sewage, and food and sweat.

Also, Sukjihwang is a perennial medicinal plant and its root is widely used as a medicinal herb. It has sweet, bitter taste and warm nature, and it supplements blood, supplements (jeong, the basic substance for life and activity), so that the waist and knee are sore and painful or dysmenorrhea, It is effective for treating dizziness and blackening the head.

In particular, Sukji-hwang is the main medicine of Samul-tang and is used for symptoms such as heat, throat drying, and thirst caused by the weakness of the body among various chronic diseases.

In addition, the root roots are peeled and finely chopped root roots, soaked in brine or white rice water and dried, starch is the main ingredient. In herbal medicine, fever, antipyretic, laxative, fever, headache, high blood pressure, heart failure, diarrhea, shoulder stiffness is useful for patients, especially galguntang is known as a cold medicine.

In addition, the oak tree is called um mok or mokmok, especially bark is widely used for medicinal, roots and young leaves are widely used for food.

In addition, the wolfberry contains protein, fat, carbohydrate, calcium, phosphorus, iron, betaine, rutin, vitamins (A, B1, B2, C), etc., the absorption is quickly absorbed by the human body when ingested. Herbal medicine is used as a tonic and antipyretic, and is known to have excellent liver function. In addition, goji are good for eyesight, prevents adult diseases such as diabetes and has the effect of improving the function of the lungs and kidneys.

In addition, chestnuts are rich in carbohydrates, proteins, other fats, calcium, vitamins (A, B, C), and are good for growth and growth. Especially, they contain a lot of vitamin C, which are effective for skin care, fatigue and cold prevention. There is this.

In addition, jujube is a fruit widely used for various purposes such as tendons, cooking, and medicinal use, and is widely used as a diuretic, tonic, and emollient medicine in oriental medicine.

In addition, inside the ginkgo biloba, there is a brown film inner skin, and inside it is teal green tea, which contains carotene and vitamin C in addition to carbohydrate 34.5%, protein 4.7%, and fat 1.7%. It is known to be effective in Chinese medicine, Jinhae, expectorant, etc. It is mainly prescribed for seawater, asthma, oil well, urine whitening, frequent urine, and also widely used as a nourishing agent.

In addition, pine needles are known to have efficacy as an indigestion, tonic, respectively.

In addition, leek contains a large amount of calcium, salt, vitamins, and the like, especially garlic stem is a drug used as an expectorant, insect repellent, diuretic and the like.

The content of water, sun salt, and herbal concentrate to be added to the banban ripened water is different depending on the type of fish, storage days, and the taste of the eater, the present inventors 5 to 7 kg water, 400 to 500 g of natural salt based on 10 kg of fish In addition, 40 to 50 ml of herbal concentrate was added to prepare a jar for the taste of many people, and the storage state was excellent.

In addition, as the fish capable of ripening the banja maturation water can be any general fish, but in general, the mackerel, early, marinated, laughter, cutlass, horse mackerel, flounder, salmon, trout, minced fish, etc. that consumers enjoy eating is preferred Do.

If the herbal concentrate prepared by concentrating the herbal ingredients are soaked into fish, fishy fishy inherent disappears, and all young and old children, including young children, can eat without hesitation.

In addition, this herbal concentrate can be sold as a product by vacuum-packing the fish with or without cooking. As the vacuum packaging is carried out in a vacuum state, the hygienic condition is good, long-term storage is easy, and it is easy to carry, so it is easy to carry and enjoy when going outdoors, such as mountain climbing, fishing, and picnic. It does not smell fishy and contains active ingredients of various medicines, and it works on various organs of the human body such as nervous system, circulatory system and digestive system to help prevent adult diseases, and also has excellent effects on detoxification, immunity enhancement and stress prevention. .

Hereinafter will be described a method for producing a vacuum-packed herbal matured purple using the magnetic aging water.

First, (a) to prepare a banban water containing natural salt, water and herbal concentrate (first step). More specifically, the herbal concentrate is added to the water in which the natural salt is dissolved, or the natural salt and the herbal concentrate are added to the water at the same time.

As the herbal concentrate, red ginseng, Baekjak, Angelica, Baekchul, Cheongung, Licorice, Astragalus, Sukjihwang, brown root, oak, Gojija, chestnut, jujube, ginkgo, pine needles and green onions are preferred.

The content of water, sun salt and herbal concentrate to be added in the first step is different depending on the type of fish, the number of storage days, the taste of the eater, the present inventors 5 to 7 kg water, 400 to 500 g of natural salt based on 10 kg fish , When herbal preparations are prepared by adding 40-50 ml of herbal concentrate, it is preferable because it suits the taste of many people and its storage condition is excellent.

In addition, the fish is preferably mackerel, early stage, spear, mud, cutlass, horse mackerel, flounder, salmon, trout, freshfish, eel.

Then (b) marinated by marinating the fish in the banban (2) step.

At this time, the maturation time is preferably selected according to the type of fish, storage days, tastes of eating and eating, preferably 1 to 3 hours, more preferably about 2 hours.

Then (c) after separation of the aged aged in the second step is dried (step 3).

The drying time of the fish from which the aged water is removed varies depending on the type of fish and the like, preferably 2 to 4 hours, and most preferably dried about 3 hours in a natural wind.

Then (d) bake or steam the dried fish in the third step and vacuum-pack (step 4).

The dried purple in the third step may be baked or steamed in an oven or microwave oven, vacuum-packed individually or severally, and distributed in the market.

At this time, the vacuum packaging method used may be applied to a vacuum packaging method widely used at present, such as sausage packaging.

Since the packaging is vacuum in this way, it is more preferable to improve the sanitary deficiency of the currently sold purple. In addition, in the case of already cooked zaban can be eaten without cooking separately, it is easy to carry, there is an advantage that anyone can enjoy outdoors.

The present invention also provides an herbal ripened placenta produced by the above method.

As described above, the vacuum-packed herbal ripened purpura of the present invention is packaged in a vacuum state, so that the hygiene is good, long-term storage is easy, and it is easy to carry, and when carrying out outdoors such as hiking, fishing, picnic, etc. It can be enjoyed easily, and it does not smell fishy and contains active ingredients of various medicines, and it works on various organs of the human body such as nervous system, circulatory system, digestive system, etc. to help prevent adult diseases, and also detoxify, enhance immunity, It is also effective in preventing stress.

Hereinafter, preferred examples and comparative examples of the present invention are described. The following examples and comparative examples are described for the purpose of more clearly expressing the present invention, but the contents of the present invention are not limited to the following examples and comparative examples.

(Example 1)

470 g of sun salt were dissolved in 6.9 kg of water, and 45 ml of herbal concentrate was added to prepare aged water. 10 kg of net mackerel was soaked in this matured water for 2 hours, then the matured water was removed, and dried natural mackerel was dried for 3 hours with natural wind. The dried net mackerel was baked in an oven for 5 minutes, and then vacuum-packed to prepare oriental ripened purpura.

(Example 2)

The same procedure as in Example 1 was repeated except that 450 g of sun salt, 6 kg of water, and 10 kg of early salt were used.

(Comparative Example 1)

The mackerel jar was prepared by the conventionally widely used method.

(Comparative Example 2)

Early purples were prepared by a conventionally widely used method.

Sensory test

The mackerel prepared in Examples 1 and 2 and Comparative Examples 1 and 2 were eaten by 30 people, respectively, and then the degree of fishy and taste were evaluated by grades 1 to 5, and the results are shown in Table 1 below. . Less fishy degree was given as a grade 1 and a lot of fishy grades were rated as 5 grades. In the case of taste, a good taste was rated as 1 grade and no taste was divided into 5 grades.

(Unit: person) division Grade 1 Grade 2 Grade 3 Grade 4 Grade 5 Fishy flavor Fishy flavor Fishy flavor Fishy flavor Fishy flavor Example 1 25 25 3 3 2 2 0 0 0 0 Example 2 26 24 3 3 One 2 0 One 0 0 Comparative Example 1 One 0 One 2 8 5 10 11 10 12 Comparative Example 2 0 0 2 3 7 5 10 11 11 11

As shown in Table 1, it is believed that the herbal ripened purpura prepared by the method of the present invention not only tastes good, but the fishy unique fishy disappears and everyone can enjoy it regardless of age or sex.

In addition, the herbal matured purpura of the present invention is a vacuum packaging of the already prepared purpura, its packaging state is vacuum, so the hygienic state is good, and also easy to carry and long-term storage, so when going out, such as hiking, fishing, picnic, etc. Easy to carry and enjoy.

The vacuum-packed herbal ripened purpura of the present invention is packed in a vacuum state, so that the hygiene is good, long-term storage is easy, and it is easy to carry, and when carrying out outdoors such as hiking, fishing, picnic, etc. It does not smell fishy and contains active ingredients of various medicines, and it acts on various organs of the human body such as nervous system, circulatory system and digestive system to help prevent adult diseases, and is also excellent for detoxification, immune enhancement, and stress prevention. It works.

Claims (10)

Herbal extracts of medicinal herbs selected from the group consisting of red ginseng, earl pear, donkey, baekchul, cheonggung, licorice, astragalus, sukjiwang, brown root, oak, wolfberry, chestnut, jujube, ginkgo, pine needles and green onion; Sun salt; And banban aged water comprising water. Red ginseng, earl pear, donkey, baekchul, cheonggung, licorice, Astragalus, Sukjihwang, brown root, oak, wolfberry, chestnut, jujube, ginkgo, pine needles and green onions. The method of claim 2, The spots are mackerel, early stages, squeezers, scoffs, cutlass, horse mackerel, flounder, salmon, trout, minnow or whole horses. The method of claim 2, Herbal ripening, characterized in that the vacuum packaging. (A) a first step of producing a banban bansu water containing natural salt, water and herbal concentrate; (b) a second step of pickling and aging fish in the plated water; (c) a third step of separating and drying the purpura aged in the second step; And (d) a fourth step of vacuum-packing after baking or steaming the dried fish in the third step Vacuum-packed herbal ripening purple manufacturing method comprising a. The method of claim 5, The herbal concentrate is a vacuum packaging, characterized in that the concentrate of red ginseng, Baekjak, Angelica, Baekchul, Cheongung, Licorice, Astragalus, Sukjihwang, brown root, oak, wolfberry, chestnut, jujube, ginkgo, pine needles and green onion selected from the group consisting of Chinese herbal ripening purpura method. The method of claim 5, Said fish is mackerel, early stage, scorpion, mock, cutlass, horse mackerel, flounder, salmon, trout, minced or whole fish, characterized in that the vacuum packaged herbal matured eggshell production method. The method of claim 5, Method (b) vacuum-packed Chinese herbal ripening purpura characterized in that the fish is aged for 1 to 3 hours in the second step. The method of claim 5, Method (c) vacuum-packed herbal matured purpura, characterized in that for drying the fish for 2 to 4 hours in the third step. A vacuum-packed herbal matured jar prepared by the method according to any one of claims 5 to 9.