KR20120079975A - Kimchi manufactur ing method using mackerel - Google Patents

Abstract

PURPOSE: A producing method of kimchi using mackerel is provided to mix finely ground mackerel flesh with salted Chinese cabbage after mixing with various seasonings for offering savory taste. CONSTITUTION: A producing method of kimchi using mackerel comprises the following steps: cutting the head from the mackerel by inserting a knife under the front fin, slightly cutting the mackerel open, and cleanly removing intestines and blood from the mackerel; removing central bones from the mackerel, and dipping the mackerel in water containing salt and a green tea extract; cutting Chinese cabbage for salting, and rinsing the Chinese cabbage before removing the moisture; mixing rice powder gruel, salted anchovy or shrimp sauce, red pepper powder, sesame seeds, ginger, and garlic in a container, and adding pear slices, oenanthe javanica, and spring onion into the mixture to obtain seasonings; grinding the firstly aged mackerel, and mixing the ground mackerel with the seasonings; inserting the seasonings with the ground mackerel among leaves of the salted Chinese cabbage, and aging the mixture in a kimchi storage container.

Description

Kimchi manufacturing method using mackerel}

The present invention relates to a method for producing kimchi using mackerel, and more particularly rich in nutrients, such as protein fat calcium phosphorus sodium potassium vitamin A vitamin B vitamin D. It is about mackerel kimchi made by mixing fresh seasoned mackerel, which contains a lot of special nutrients such as EPA and DHA, in fish, and finely grind the mackerel meat and mix it with various seasonings.

Traditionally, kimchi is selected in the jug with paste, red pepper powder, garlic, ginger, sesame seeds, sugar, seasonings and shrimp salt, yellow salted fish paste, early salted fish, anchovy salted fish, and salted salted fish. It is made by fermentation period. The conventional kimchi thus prepared has been given only its function as a food and has its limitations. Therefore, the development of functional foods that are effective for hypertension, diabetes and liver disease, which are susceptible to modern people suffering from various stresses in the present industrial society, is urgently needed. It is required.

     The mackerel can be cited as a food to solve this problem.

Both unsaturated fatty acids, DHA and EPA, significantly reduce blood cholesterol levels, and are effective in preventing senile dementia by activating adult diseases and brain activities such as hypertension and arteriosclerosis. In particular, DHA promotes brain development and activity, increases flexibility, and facilitates brain rotation.

It also improves memory and improves memory and learning. It is important in adolescence and old age as brain function declines. In other words, using the mackerel to produce kimchi traditional foods will be able to produce better health food.

The present invention was developed to meet the demands of the times, the object of the present invention is beneficial to the health of the human body, the taste is light but can taste the unique taste of mackerel kimchi and can feel a variety of tastes through the ripening process To provide a method of manufacturing mackerel kimchi that is present.

In order to achieve the above object, the present invention puts a knife under the front fin of the mackerel, cuts the head, cuts the belly, opens the belly slightly, removes the intestines and blood, removes the middle bone, and then mixes the salt and green tea solution. Soaking for a certain time in one water, pickling and rinsing the cabbage, then rinsing it with salt water for a certain period of time, rinsing it several times, and then removing the water, and rice flour paste, anchovy or shrimp chops, red pepper powder, and sesame in a container Process of mixing seasoning with ginger, garlic, and then adding pears, buttercups, and green onions, and mixing the seasoned mackerel with finely chopped mackerel. The mackerel kimchi dipped into the kimchi storage container evenly put the mackerel marinade evenly between the leaves of the Chinese cabbage It is characterized by consisting of a process.

As described above, according to the present invention, the beneficial nutrients contained in the mackerel can be ingested, which is beneficial to the health of the human body, and both the unsaturated fatty acids, DHA and EPA, significantly reduce blood cholesterol levels in adult diseases such as hypertension arteriosclerosis and the brain. It is effective in preventing senile dementia by activating the activity.

In particular, DHA promotes brain development and activity, increases flexibility, and facilitates brain rotation.

It also improves memory and improves memory and learning. It is good in adolescence and old age when the function of the brain is declining. In addition, the taste is pale but the taste of mackerel kimchi can be tasted and has various effects through the ripening process.

Hereinafter, the manufacturing process of the mackerel kimchi according to the present invention will be described.

(Example) Mackerel Kimchi Manufacturing Process

     First step (mackerel cleaning process)

  1. Place a knife under the front of the fresh mackerel. Turn over and cut the sides of the belly.

  2. Slightly open your stomach and scrape your intestines and blood.

  3. Wash well and insert the sheath from the navel side.

  4. Turn and insert a long sheath from the tail.

  5. Separate the center bone completely, turn it over and remove the remaining half.

  6. Remove the belly bones.

     2nd process (Mackerel ripening process)

  1. Trim the mackerel meat under water and soak it in water with 17 ~ 18 ℃ of salt and green tea, and drain it after about 40 ~ 60 minutes.

   3rd process (picking / rinsing cabbage)

  1. Insert a knife from the cabbage root and cut it for about a quarter, then split the rest by hand.

  2. Put pickled cabbage in brine at a concentration of about 8-10% in pickles.

  3. Turn them upside down once or twice to immerse them evenly.

  4. Pickled cabbage is rinsed several times with water.

  5. Rinse cabbage and remove moisture using colander.

     4th process (mackerel seasoning process)

  1. In a large container, mix rice paste with anchovy, anchovy, shrimp, pepper, sesame, ginger and garlic, and then add pears, buttercups, and green onions.

  2. The process of making mackerel marinade, which is ground finely ground mackerel and mixed with the marinade prepared in the above process.

      5th Process (Dried Mackerel Kimchi)

The mackerel marinade evenly put between the leaves of the cabbage, characterized in that consisting of the process of dipped mackerel kimchi stored in the kimchi storage container for aging.

 6th process (March mackerel kimchi ripening process)

Store the mackerel kimchi for one day at room temperature (18 ℃) and store it in the refrigerator from the second day.

After about 15 to 20 days, you can enjoy the unique taste of mackerel kimchi.

Claims (1)

Using a knife under the front fin of the mackerel, cut the head, cut the belly, open the belly a little, remove the intestines and blood, remove the middle bone, and soak for a certain time in water mixed with salt and green tea solution,
The cabbage is pickled and rinsed in salted water for a certain period of time, rinsed several times, and then drained.
In the container, mix rice flour, anchovy, shrimp, pepper, sesame, ginger, garlic, etc., and then add pears, buttercups, and green onions.
Mackerel seasoning process of grinding the mackerel after the first ripening and mixed with the seasoning sauce prepared in the above step,
Method of using a mackerel, characterized in that the mackerel soaked kimchi soaking process evenly put the mackerel seasoning sauce between the leaves of cabbage and put into a kimchi storage container for aging.