KR20090018478A - Method of manufacturing white dandelion kimchi using mustard - Google Patents

Abstract

The present invention comprises the steps of immersing the groomed white dandelion and freshly soaked in brine of 10% salinity for 5-6 hours; Washing the pickled white dandelion and freshly in water again to drain the water; Seaweed seasoning mixed at 35.5 ~ 40.3% by weight, 12 ~ 14.7% by weight, seaweed 13 ~ 15.7% by weight, 파 8.5 ~ 11.7% by weight, housekeeping 9.2 ~ 12.7% by weight, agar 7.4 ~ 8.8% by weight Steps; Sesame 15-20%, Brown rice 3-5%, Anchovy sake 12-25%, Shrimp sake 20-26%, Garlic 3-4%, Leek 0.5-1%, Ginger 1-2% Preparing a mixed seasoning consisting of 2 to 3% by weight of sugar, 2 to 4% by weight of red pepper powder, and 10 to 20% by weight of salt; Mixing the white dandelion and gad at a 70: 30% ratio; Putting 15 to 25% by weight of seaweed seasoning and mixed seasoning mixed at a ratio of 20: 80% to 100% by weight of the mixed white dandelion and chopped white dandelion kimchi; Storing the mixed white dandelion kimchi in a container, and storing 300 to 700 g of pine needles at a predetermined height interval with respect to 10 kg of white dandelion kimchi; It consists of the step of aging the stored white dandelion kimchi at a temperature of 5 ~ 15 ℃ for more than 6 days, by producing a unique flavor and smelly freshly mixed with the fresh dandelion containing the medicinal ingredients to make kimchi pharmacological effect It maximizes the functionality and marketability, as well as the unique fragrance of pine needles stored on white dandelion kimchi, and promotes the cultivation of extinct white dandelion to preserve individual population and improve farmers' income. It relates to a white dandelion kimchi production method using.

Description

Mustard using taraxacum coreanum kimchi manufacture method

The present invention relates to a method of manufacturing white dandelion kimchi using a freshly, more specifically, to produce a kimchi by mixing a white dandelion containing a medicinal active ingredient with a unique fragrance to maximize the pharmacological effect to improve the functionality and marketability In this regard, the present invention relates to a method for manufacturing white dandelion kimchi using freshly grown cultivated white dandelions in large quantities to preserve individual populations and to improve farm household income.

Generally, the dandelion is a perennial herbaceous plant belonging to the Asteraceae family, and its scientific name is Taraxacum platycarpum.

Dandelion has been used as a ancestor for generations and has been highly regarded as a medicine for gomi kiwi, and has been used as a sanchae to combat adult diseases.

The dandelion as described above is distributed around the world, including more than 400 species, such as zom Dandel, San Dandel, white Dandelion, Halla Dandelion, Western Dandelion.

Among the dandelion, only the dandelion is native to Korea, and because the white flowers bloom, also called native dandelion, the white dandelion is distributed only in Korea and is one of the plants with very strong vitality even without using fertilizer or pesticide like other plants.

All kinds of dandelion are inadequate to use for food because they have strong bitter taste when consumed for food, but white dandelion has better pharmacological effect and less bitter taste than other dandelion. .

In addition, in recent years, in addition to the white dandelion is a situation in which the foreign species of the foreign dandelion is widely distributed throughout the country, this situation is threatening the individual of the dandelion, which is a native dandelion.

For example, the spores of the western dandelion may contact the white dandelion to deform the ecology of the white dandelion or the spores of the western dandelion attack and kill the white dandelion.

As the above pattern is repeated repeatedly, the number of white dandelions decreases every year, and there is an urgent need for a method for preserving the white dandelions, which are endangered worldwide.

The present invention has been made in view of the above-mentioned defects, and its object is to produce kimchi by mixing white dandelion and gat, so that the pharmacological effect and unique fragrance are improved while the pharmacological effect is excellent and the preference is excellent. In addition to providing kimchi, pineapple leaves are stacked and stored at regular intervals so that the unique aroma of pine needles doubles with white dandelion kimchi, and cultivates large amounts of endangered white dandelion to preserve individuals and improve farm income. It is to provide a white dandelion kimchi production method.

The present invention for achieving this object, the step of immersing the polished white dandelion and freshly soaked in saline of 10% salinity for 5-6 hours;

Washing the pickled white dandelion and freshly in water again to drain the water;

Seaweed seasoning mixed at 35.5 ~ 40.3% by weight, 12 ~ 14.7% by weight, seaweed 13 ~ 15.7% by weight, 파 8.5 ~ 11.7% by weight, housekeeping 9.2 ~ 12.7% by weight, agar 7.4 ~ 8.8% by weight Steps;

Sesame 15-20%, Brown rice 3-5%, Anchovy sake 12-25%, Shrimp sake 20-26%, Garlic 3-4%, Leek 0.5-1%, Ginger 1-2% Preparing a mixed seasoning consisting of 2 to 3% by weight of sugar, 2 to 4% by weight of red pepper powder, and 10 to 20% by weight of salt;

Mixing the white dandelion and gad at a 70: 30% ratio;

Putting 15 to 25% by weight of seaweed seasoning and mixed seasoning mixed at a ratio of 20: 80% to 100% by weight of the mixed white dandelion and chopped white dandelion kimchi;

Storing the mixed white dandelion kimchi in a container, and storing 300 to 700 g of pine needles at a predetermined height interval with respect to 10 kg of white dandelion kimchi;

The stored white dandelion kimchi is made of a step of aging for at least 6 days at a temperature of 5 ~ 15 ℃.

The present invention, by mixing the unique flavor and toxo flavored fresh dandelion containing a large amount of medicinal ingredients to make kimchi, thereby maximizing the pharmacological effect to improve the functionality and marketability and a large amount of beneficial ingredients to the human body By stacking the pine needles contained to promote health, and cultivate a lot of extinct white dandelion to preserve the population and at the same time improve the income of farmers.

Hereinafter, an embodiment of the present invention will be described.

The present invention comprises the steps of immersing the groomed white dandelion and freshly soaked in brine of 10% salinity for 5-6 hours; Washing the pickled white dandelion and freshly in water again to drain the water; Seaweed seasoning mixed at the rate of 35.5 ~ 40.3% by weight, 12 ~ 14.7% by weight, 13 ~ 15.7% by weight, 톳 8.5 ~ 11.7% by weight, household rice 9.2 ~ 12.7% by weight, agar 7.4 ~ 8.8% by weight Making a step; Sesame 15-20%, Brown rice 3-5%, Anchovy sake 12-25%, Shrimp sake 20-26%, Garlic 3-4%, Leek 0.5-1%, Ginger 1-2% Preparing a mixed seasoning consisting of 2 to 3% by weight of sugar, 2 to 4% by weight of red pepper powder, and 10 to 20% by weight of salt; Mixing the white dandelion and gad at a 70: 30% ratio; Putting 15 to 25% by weight of seaweed seasoning and mixed seasoning mixed at a ratio of 20: 80% to 100% by weight of the mixed white dandelion and chopped white dandelion kimchi; Storing the mixed white dandelion kimchi in a container, and storing 300 to 700 g of pine needles at a predetermined height interval with respect to 10 kg of white dandelion kimchi; The stored white dandelion kimchi is characterized in that it consists of the step of aging for at least 6 days at a temperature of 5 ~ 15 ℃.

The white dandelion is a perennial herbaceous plant belonging to the Asteraceae family, which has been used preciously by ancestors, and nowadays, it is not only highly regarded as a medicine of gomi kiwi, but also used as a sanchae (山 菜) to combat adult diseases.

The white dandelion, as described above, is written in North Korea's Dictionary of Synonyms, and the taste is bitter and sweet. It acts on the parenteral and stomach diameters, lowers heat, detoxifies, and disperses moles. In addition, pharmacological experiments have been reported to have an effect such as anti-inflammatory action, stomach acting, diarrhea, diuretic, immuno-reactive.

Looking at the record of Heo Jun's <Agreement Gagam>, the property is flat, the taste is sweet, and there is no poison. Efficacy is said to be effective in releasing heat poisoning, cutting severity, swelling lumps, easing food poisoning, and eliminating the body.

In addition, if you look at the record of <herb illustrated book>, the taste is bitter and sweet, the nature is cold, the efficacy of the heat detoxification, diuretic acid acts. The main treatments are urgent mastitis, lymphadenitis, acute conjunctivitis, urinary tract infections, and fever. Is written.

On the other hand, gat mixed with the white dandelion, is cultivated in Yeosu area a lot, is an alkaline vegetable that gives a spicy taste soft and tok peculiar flavor and unique aroma.

The mustard leaf is a leaf of a barberry (brassica juncea), and conventionally, kimchi was prepared using this alone.

In particular, toxo has been produced as a delicacy for stimulating appetite and stimulating appetite because of the anothiocyanate, various amino acids and nucleic acid components contained in the gat.

In addition, pine needles have been used mainly for food ingredients and folk remedies for a long time, and if you look at the records of Heo Jun's agreement, cardiovascular diseases such as paralytic arteriosclerosis hypertension, and gastrointestinal diseases, urinary diseases, skin diseases, diabetes, hair loss Efficacy in the back. Is written.

Hereinafter, the content of the present invention in more detail step by step as follows.

First, shake off the dirt and foreign substances on the white dandelion and the lampshade, and then wash it in water to clean it.

The soaked white dandelion and gat are soaked in brine of 10% salinity, soaked for 5-6 hours to kill the breath of the whites and gat, and let the salt penetrate into the tissue of the dandelion and gat.

Wash the pickled white dandelion and lampshade in clean water as above to remove salts remaining on the surface and remove moisture.

Also, seaweed seasoning is mixed at the rate of 35.5 ~ 40.3% by weight, 12 ~ 14.7% by weight of seaweed, 13 ~ 15.7% by weight of green seaweed, 8.5 ~ 11.7% by weight of ,, 9.2 ~ 12.7% by weight of agar, and 7.4 ~ 8.8% by weight of agar Prepare to add more flavor.

In addition, 15 to 20% by weight of sesame seeds, 3 to 5% by weight of brown rice, 12 to 25% by weight of anchovy fish sauce, 20 to 26% by weight of shrimp sauce, garlic 3 to 4%, leek 0.5 to 1% by weight, ginger 1-2 Prepare a mixed sauce consisting of 2% by weight, 2% to 3% by weight of sugar, 2% to 4% by weight of red pepper powder, and 10% to 20% by weight of salt.

Brown rice contained in the mixed seasoning contains gamma-oryzanol, vitamins, amino acids, dietary fiber, SOD, minerals, and the like, and smoothly discharges pesticides and heavy metals accumulated in the body and prevents adult diseases.

On the other hand, the pre- groomed white dandelion and gad are mixed by mixing at a ratio of 70: 30% each.

The reason why the white dandelion kimchi is mixed with the white dandelion is to prepare the white dandelion kimchi. This is because it does not impair the aptitude of other vegetables and has excellent taste.

However, compared to the white dandelion, the freshly mixed chrysanthemum is more antioxidative effect, the better the camellia hardening effect, but the acidity is increased, the taste, flavor, appearance and other palatability is not suitable as kimchi white dandelion 100 It is preferable to add 30% by weight of the lampshade to the weight%.

15 to 25% by weight of the seaweed seasoning and mixed seasoning mixed with 20: 80% ratio of 100% by weight of the mixed white dandelion and gat mixed with the white dandelion and gat to mix evenly into the tissue of white dandelion kimchi Manufacture.

In addition, the white dandelion kimchi is to be stored in a separate container, after storing 10 kg of white dandelion kimchi in a storage container, covering all the area on the white dandelion kimchi with 300 ~ 700g fresh pine needles, and again 10kg white dandelion kimchi After storing and storing, the pine needles 300 ~ 700g by laminating again to cover the white dandelion kimchi to store.

When the pine needles are used too much compared to white dandelion kimchi because it gives a distinctive astringent taste, it is preferable to use pine needles of 300 ~ 700g.

When aged in more than 6 days at the temperature of 5 ~ 15 ℃ stored white dandelion kimchi in the above step is mixed with the white dandelion and give a unique aroma and taste and can achieve an appropriate maturity.

Claims (1)

Soaking the trimmed white dandelion and gat in brine of 10% salinity for 5 to 6 hours; Washing the pickled white dandelion and freshly in water again to drain the water; Seaweed seasoning mixed at 35.5 ~ 40.3% by weight, 12 ~ 14.7% by weight, seaweed 13 ~ 15.7% by weight, 파 8.5 ~ 11.7% by weight, housekeeping 9.2 ~ 12.7% by weight, agar 7.4 ~ 8.8% by weight Steps; Sesame 15-20%, Brown rice 3-5%, Anchovy sake 12-25%, Shrimp sake 20-26%, Garlic 3-4%, Leek 0.5-1%, Ginger 1-2% Preparing a mixed seasoning consisting of 2 to 3% by weight of sugar, 2 to 4% by weight of red pepper powder, and 10 to 20% by weight of salt; Mixing the white dandelion and gad at a 70: 30% ratio; Putting 15 to 25% by weight of seaweed seasoning and mixed seasoning mixed at a ratio of 20: 80% to 100% by weight of the mixed white dandelion and chopped white dandelion kimchi; Storing the mixed white dandelion kimchi in a container, and storing 300 to 700 g of pine needles at a predetermined height interval with respect to 10 kg of white dandelion kimchi; White dandelion kimchi manufacturing method using a freshly made fresh dandelion kimchi consisting of aging at a temperature of 5 ~ 15 ℃ 6 days or more.