KR20110048139A - method of making pickled radish - Google Patents

Abstract

PURPOSE: Pickled white radish and a producing method thereof are provided to use charcoal, green tea leaves, medical herbs, pine needles, large bamboo shoots, and yellow soil radiating far infrared rays for aging the white radish. CONSTITUTION: A producing method of pickled white radish comprises the following steps: layering yellow soil(12) on the bottom; spreading salt(14) on the yellow soil; spreading radish(P) on the upper side of the salt; spreading a mixture(16) of pine leaves, sesame leaves, and bamboo shoots on the radish; successively stacking medical herbs(18), charcoal(20), and green tea leaves(22); sealing the stacked ingredients with a yellow soil layer(24); and aging for 1~12months.

Description

Method of making pickled radish {method of making pickled radish}

The present invention relates to a method for producing radish, and more particularly, using ocher and charcoal to generate far-infrared rays beneficial to the human body, and also to improve health and radiate a unique aroma, herbal medicine, pine needles, bamboo shoots, green tea, etc. It relates to a method for producing radish by ripening radish using.

As is well known, pickled radish was colored yellow by using chaff or pigment in salted pickled radish and the production method was relatively simple. That is, the conventional pickled radish was prepared by pickling radish in salt or brine, desalting the pickled radish with proper salt, and then mixing colorants with various acidulants, sweeteners, seasonings and the like. In the case of pickled radish prepared by the conventional method, the temperature and the storage environment are different, but most have a bad effect on the texture due to the color fading with the phenomenon of retreat after 10 days or more.

Meanwhile, the consumption of gimbap is rapidly increasing as a means of spreading outing culture, increasing the female population's participation in economic activity, and solving simple meals of busy workers, and as consumers' interest in health increases, In order to satisfy the taste of consumers with a variety of tastes, there is a demand for a new type of radish production method capable of preserving the crispy taste while maintaining the freshness of the radish for a long time.

Also, with the recent rise of the trend of well-being, consumers are demanding not only to eat but also to function as a health food. Accordingly, a new natural pigment is required for the production of pickled radish, and in order to emphasize nutrition and functionality, the use of herbal ingredients to produce the pickled radish.

Literature Information of the Prior Art

[Patent Document 1] Publication No. 10-2002-0085350 (Invention name: Method for preparing pickled radish using bamboo charcoal, Publication date: November 16, 2002)

[Patent Document 2] Publication No. 10-2002-0090654 (Invention name: Yellow radish production method containing vitamin Vitu, Publication date: 2002. 12. 05.)

[Patent Document 3] Publication No. 10-2003-0069357 (Name of the Invention: Method for producing colored pickled radish and pickled radish coloring apparatus, published date: Aug. 27, 2003)

[Patent 4] Published Patent Publication No. 10-2001-0088488 (Name of the invention: manufacturing method of pickled radish, published date: September 28, 2001)

[Patent Document 5] Publication No. 10-2009-0047019 (Invention name: manufacturing method of pickled radish, published date: May 12, 2009)

[Patent 6] Published Patent Publication No. 10-2009-0073348 (Name of the invention: Schisandra radish with enhanced health functionalities and a manufacturing method thereof, published date: July 3, 2009)

[Patent 7] Publication No. 10-2007-0112319 (name of the invention: manufacturing method of red pickled radish, publication date: November 23, 2007)

Patent Document No. 10-0500991 (Invention name: Manufacturing method of ocher pickled radish, Publication date: 2004. 07. 04.)

[Patent 9] Published Patent Publication No. 10-2004-0080546 (Name of the invention: manufacturing method of yellow clay, the date of publication: September 20, 2004)

The present invention uses the ocher and charcoal to generate far-infrared rays, and also by using green tea, Chinese herbal medicine, pine needles, bamboo shoots, etc. to produce radish by producing radish, which is beneficial to the human body and helps health promotion. The purpose is to provide a method.

In addition, the present invention does not use artificial colors or natural colors at all, and an object of the present invention is to provide a method for producing sweet radish that can realize the intrinsic color of radish.

In the present invention, the bottom layer is placed ocher, salt is sprayed on it, radish is placed on the salt, and pine needles + sesame leaves + bamboo shoots, and herbal medicine, charcoal, green tea are sequentially stacked on top of each other, It characterized in that to produce a pickled radish by the process of sealing.

The present invention not only benefits the human body and helps to promote health, but also expresses the unique color of radish as it is, and also has the advantage that can be stored for a long time because it does not use a separate water.

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings. In the following detailed description, exemplary embodiments of the present invention will be described in order to accomplish the above-mentioned technical problems. And other embodiments that can be presented with the present invention are replaced by the description in the configuration of the present invention.

In the present invention, using ocher and pine needles + sesame leaves + bamboo shoots, and herbal medicines and charcoal, green tea, etc. without using water or brine and finally sealed with ocher to implement a method for producing a radish in a process of ripening for a certain period of time do.

More specifically, instead of combining the above compositions in a certain ratio, an ocher layer is formed in a container or a cool place, sprinkled with salt and put radish on it, and then pine needles + sesame leaves + bamboo shoots sequentially Chinese herbal medicine, charcoal, green tea is put, and finally sealed using ocher, and then to produce a radish by the process of ripening for 1 to 12 months.

The radish prepared in this way can be stored for a long time because it does not use separate water or brine, and it is not only useful for the human body because it uses loess and charcoal that generates far infrared rays, and it is useful for various herbal medicines, green tea, pine needles and bamboo shoots. By using the light, the unique aroma comes out from the pickled radish itself, and since it does not use artificial colors, it can realize the color of radish itself.

On the other hand, the various compositions used in the present invention have a variety of efficacy, specifically ocher is a function of sealing while generating far infrared rays, pine needles + sesame leaves + bamboo shoots have a unique aroma (for example, the scent of the brush I radish radish, bamboo flavored radish, sesame leaf flavored radish) and the charcoal to generate far-infrared rays sterilization function, Chinese herbal medicine is mainly used for licorice and ginseng, etc. Green tea is the detoxification of the toxicity in humans when eating radish.

In the following, a method of manufacturing pickled radish according to an embodiment of the present invention will be described in detail with reference to FIG. 1.

As shown in FIG. 1, a hole of a certain size is dug in a cool place (for example, a cave or a place having low humidity and a constant temperature), and the components of the present invention are stacked therein, preferably the hole The container 10 such as a jar is placed therein.

Thereafter, the ocher 12 is placed on the bottom surface of the container 10 to a predetermined thickness, and then salt (14) is sprinkled thereon, and then radish (P) is placed thereon, and pine needles + sesame leaves + bamboo shoots thereon. Put (16). That is, the pine needles and sesame leaves and bamboo shoots are mixed and stacked between the radish (P) and, if necessary, these may be selected and used individually.

Next, put the herbal medicine (18) (for example, licorice, ginseng, donkey) on the pine needles + sesame leaf + Daejuksun (16), and then put charcoal 20 and green tea 22 sequentially thereon, After the container 10 is sealed using the loess 24 thereon, the pickled radish is prepared by aging for at least one to twelve months.

1 is a view showing a method for producing pickled radish according to an embodiment of the present invention.

<Description of the symbols for the main parts of the drawings>

12, 24: loess 14: salt

16: Pine needles + sesame leaves + bamboo shoots 18: Chinese herbal medicine

20: charcoal 22: green tea

Claims (2)

In the manufacturing method of pickled radish, Loess (12) is placed on the bottom layer, salt (14) is sprinkled on it, radish (P) is placed on the salt (14), and pine needles + sesame leaves + bamboo shoots (16) and herbal medicines (18) on it. ), Charcoal (20), green tea (22) sequentially laminated, and finally the production of pickled radish by the process of sealing using the loess (24). The method of claim 1, The method for producing pickled radish, characterized in that the process consisting of aging for 1 month to 12 months in the closed state.

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