KR20120136765A - The production method of boiled meat by using alkaline water and red ginseng and thereof boiled meat - Google Patents
The production method of boiled meat by using alkaline water and red ginseng and thereof boiled meat Download PDFInfo
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- KR20120136765A KR20120136765A KR1020110055912A KR20110055912A KR20120136765A KR 20120136765 A KR20120136765 A KR 20120136765A KR 1020110055912 A KR1020110055912 A KR 1020110055912A KR 20110055912 A KR20110055912 A KR 20110055912A KR 20120136765 A KR20120136765 A KR 20120136765A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/25—Araliaceae (Ginseng family), e.g. ivy, aralia, schefflera or tetrapanax
- A61K36/258—Panax (ginseng)
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
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Abstract
The present invention relates to a method for producing white soy sauce using alkaline reduced water and red ginseng, and more specifically, to clean white chicken prepared by the above method. More specifically, cleanly washed chicken (about 1.5 kg: one mature chicken, or young chicken) 4) or duck (approximately 2.5 kg: one mature duck) and 50 g of red ginseng chopped into 4-5 parts, 2.5 liters of alkaline water obtained by electrolysis of water, 4 pieces of green rust, 3 chestnuts, 3 jujubes Put 4 pieces of dog and garlic together in a pressure cooker, heat for 40 to 50 minutes, remove the pressure, open the lid, take out the heated chicken or duck, transfer it to the earthenware pot with broth, and add glutinous rice flour to the soup. Loosen 10g to thicken, add 10-15 grains of sunflower seeds or pine nuts, heat for 10 minutes, and then add 100g of leek boiled with garnish to finish.
Baeksuk made by the same method as the present invention by using alkaline reduced water and red ginseng, the beneficial components of red ginseng and chicken or duck are heavily enriched, rich in mineral content compared to the conventional Baeksukgi and the smell of chicken or duck is removed And the taste is very good, and removes the active oxygen in the body can be easily and comfortably anyone can eat easily and deliciously healthy food has the effect of helping to lead a healthy life.
Description
The present invention relates to a method of producing white soy sauce using alkaline reduced water and red ginseng, and more particularly, alkaline reduced water obtained by electrolyzing water, red ginseng that has been cut into 4-5 pieces, and mature chicken. Or put chicken or mature duck in a pressure cooker for 40 to 50 minutes to produce a white soak and relates to a white soak produced by the above method.
Chicken or duck white rice is also required to be developed in a new and more beneficial direction to remove the smell of chicken and duck, in addition to the conventional taste and nutritional intake.
Baeksuk (baek mature) is a dish that boils or boils meat or fish without seasoning in Korean cuisine, and often refers to chicken or duck boiled duck, which is usually boiled with chicken or duck. Boil it for a while, and when it is finished, add salt and season it.
Alkaline reduced water contains a large amount of minerals such as calcium, magnesium, sodium, and potassium, and it is an important function of slowly eliminating the symptoms of adult disease by quickly adsorbing the acidic wastes generated by active oxygen and discharging it out of the body. Small molecular mass (unit Hz) is a powerful dissolving power that makes red ginseng, chicken or duck strong and beneficial to the human body, enhances the body's absorption rate, neutralizes odors, and reduces the smell of chicken or duck. Play a role.
In addition, red ginseng is selected from ginseng and steamed without peeling and dried to a moisture content of 14% or less. The red ginseng turns to pale yellow brown or light reddish brown. It is defined as 'Galaxy', and chemical ingredient conversion takes place during the red ginseng manufacturing process such as steaming and drying, and new bioactive ingredients are generated to increase the beneficial ingredients for the human body. Many new physiologically active ingredients are produced that are beneficial to our body, which are not in white ginseng but only in red ginseng, and are effective in recovering physical weakness and enhancing physical strength when weakened by disease surgery. And make mediocre blood vein (益 血 復 脈): blood production and vigorous blood circulation, conscience Anxin (養 心 安神): to relax the mind and relieve mental anxiety stress, Saengjinjigal (生津止渴): to cover the body fluids needed by the human body to cure diabetes and quench thirst,補肺 定喘): Enhance the function of the lungs, effective for respiratory diseases such as asthma, Geunbi branch (健脾 止瀉): strengthens the digestive organs to stop diarrhea, strengthen digestive function, turbid chorus (托) : 合 瘡): It is known to have various effects such as removing toxins generated in the body due to metabolic dysfunction and strengthening skin resistance,
It is said that chicken is warm in taste and sweet in taste, and it stabilizes the five intestines and promotes warming and energy.
Duck meat is effective in circulatory diseases such as hypertension, stroke, neuralgia, and arteriosclerosis in old Chinese medicines such as Dongbobogam, herbal wood, etc. It also helps blood circulation and is particularly good for adult diseases.
However, while alkaline reduced water, red ginseng, chicken or duck has various effects as described above, alkaline reduced water, red ginseng and chicken, alkaline reduced water and red ginseng and duck meat are combined to produce white soy sauce, which are diverse and beneficial to the human body. You can't see it.
Therefore, if you ingest chicken or duck baeksuk for the health of the red ginseng and chicken or duck, the absorption of the beneficial components of the body is high, the situation is required to be ingested at the same time.
The present invention has been developed on the basis of this background, by using the reduced minerals and alkaline absorption water and red ginseng to increase the absorption rate in the body by producing a chicken or duck baeksuk that is being used as a healthy food, giving the functionality to ingest the white ginseng It is able to take inherent efficacy and minerals at the same time, increases the absorption rate of the beneficial ingredients in the human body, neutralizes the smell and reduces the smell of chickens and ducks, and removes acid wastes generated by free radicals. It is an invention that has several effects.
Therefore, the present invention is rich in red ginseng and chicken or duck inherent efficacy and minerals by producing white soak with alkaline reduced water to extract the beneficial ingredients to the human body with a strong dissolving power from red ginseng and chicken or duck using alkaline reduced water The present invention aims to provide a method of manufacturing white soy sauce using alkaline reduced water and red ginseng that can increase the absorption of the body and neutralize the smell to reduce the smell of chicken or duck, and to remove the active oxygen at the same time.
In addition, the present invention is to provide a white soy sauce prepared using alkaline reduced water and red ginseng prepared by the above method.
The method for producing white soy sauce using the alkaline reduced water of the present invention and red ginseng is cleanly washed chicken (about 1.5 kg: one mature chicken, or four chickens) or duck (about 2.5 kg: one mature duck). ) And 50g of red ginseng chopped into 4 ~ 5 parts, 2.5 liters of alkaline reduced water obtained by electrolysis of water, 4 pieces of green rust, 3 chestnuts, 3 jujubes, and 4 pages of garlic together in a pressure cooker and heated for 40 ~ 50 minutes. After removing the pressure and open the lid, take out the heated chicken or duck and transfer it to the pot with the soup, put 10g of glutinous rice flour in the broth to adjust the thickened concentration and then 10 ~ 15 sunflower seeds or pine nuts The eggs are heated for about 10 minutes and then 100g of poached leek is finished.
The present invention as described above is a chicken or duck white soak is prepared using alkaline reduced water and red ginseng, which contains a variety of minerals and has a strong dissolving power, the smell of chicken or duck is removed, the flavor and taste is very excellent, mineral content The rich and beneficial ingredients of red ginseng and chicken or duck are rich in the body, increase the absorption rate in the body and at the same time remove the acidic waste generated by the active oxygen, so that it can be easily and deliciously eaten and can improve the functionality and taste as a healthy food. It works.
1 is a process chart for producing white soak using alkaline reduced water and red ginseng according to the present invention.
The method for producing white soy sauce using alkaline reduced water and red ginseng according to the present invention and the method of making white soy sauce prepared by the above method will be described in detail with reference to the accompanying drawings and examples of the preparation method.
However, the scope of the present invention is not limited to the claims of the present invention by the embodiments, diagrams and drawings.
As shown in Table A, the method for producing chicken or duck white soak using the alkaline reduced water and red ginseng of the present invention is cleanly washed chicken (about 1.5 kg: one mature chicken or four chickens) or duck (about 2.5kg: generally one full-fledged duck) and 50 g of red ginseng chopped into 4-5 pieces, 2.5 liters of alkaline reduced water obtained by electrolysis of water, 4 pieces of green rust, 3 chestnuts, 3 jujubes and 4 garlics Put together and heat 40 ~ 50 minutes, take out the heated chicken or duck, transfer it to the earthenware pot with broth, and heat it further for about 10 minutes, which is beneficial for red ginseng and chicken or duck by alkaline reducing water with strong dissolving power. The ingredient is extracted deeply, rich in minerals, improves the absorption rate of beneficial ingredients of red ginseng, chicken or duck, and neutralizes the odor to reduce the unique smell of chicken or duck. Baeksuk is prepared to remove acidic wastes from the body caused by oxygen.
Hereinafter, the present invention will be described in detail by way of examples.
Clean washed chicken (approximately 1.5kg: one full-grown chicken), 50 g of red ginseng chopped into 4-5 pieces, 2.5 liters of alkaline reduced water obtained by electrolysis of water, 4 pieces of green rust, 3 chestnuts, 3 jujubes , Put 4 pages of garlic together in a pressure cooker, heat for 40 minutes, remove the pressure, open the lid, take out the heated chicken, transfer it to the pot with soup, and remove 10g of glutinous rice flour in the broth. After adjusting the concentration, add 15 seeds of sunflower seeds and heat for 10 minutes, and then boil 100g of poached leek to the garnish. Alkali-reduced water extracts beneficial ingredients for red ginseng and chicken, and is rich in minerals and increases the body's absorption rate. Chicken Baeksuk was completed using alkaline reduced water and red ginseng to remove acidic waste from the body.
Four freshly cleaned broilers and 50 g of red ginseng chopped into 4-5 pieces, 2.5 liters of alkaline reduced water obtained by electrolysis of water, 4 pieces of green rust, 3 chestnuts, 3 jujubes, and 4 pages of garlic together in a pressure cooker 40 After heating for 10 minutes, remove the pressure, open the lid, remove the heated broiler and transfer it to the earthenware pot with broth. Dissolve 10g of glutinous rice flour in the broth, adjust the thickness to thicken, and add 15 seeds of sunflower seeds. After further heating for 10 minutes, boil 100g of poached leek to the garnish and extract the beneficial ingredients of red ginseng and broiler chicken by alkaline reducing water, rich in minerals and increase the absorption rate in the body, and at the same time remove acid waste from the body caused by free radicals. Young-kwang-suk was completed by using alkaline reduced water and red ginseng.
Clean washed duck (approximately 2.5 kg: one mature duck), 50 g of red ginseng chopped into 4-5 pieces, 2.5 liters of alkaline reduced water obtained by electrolysis of water, 4 pieces of green rust, 3 chestnuts, 3 jujubes , Put 4 pages of garlic together in a pressure cooker, heat for 50 minutes, remove the pressure, open the lid, remove the heated duck from above and put it in a pot with soup, and then remove 10g of glutinous rice flour in the broth. After adjusting the concentration, add 15 seeds of sunflower seeds and heat it for 10 minutes, and then boil 100g of poached leek to the garnish. Alkali-reduced water extracts the beneficial ingredients of red ginseng and duck, and is rich in minerals and increases the absorption rate in the body. Duckbaeksuk was completed using alkaline-reduced water and red ginseng to remove acidic wastes generated by oxygen.
As such, the present invention is not limited to the above-described specific embodiments, and any person skilled in the art to which the present invention pertains can make various modifications without departing from the gist of the present invention as claimed in the claims. Of course, such variations are within the scope of the claims.
Alkaline reduced water used in the present invention refers to water having a pH of 8.5 ~ 10.0 and contains a large amount of minerals such as calcium, magnesium, sodium, potassium and water molecular cluster (molecular mass size: unit Hz) is normal water (110 Hz) As small as about (54 ~ 60Hz), the absorption rate in the body is high, and the cluster is small, so there is a strong dissolution output.
In this regard, according to the Korean Newspaper (Newspaper Publication Date 2008-02-04);
In recent years, it is noted that alkaline reduced water is not only maintained in the mineral component even after heating, but also has a high extraction effect of the herbal medicine component.
According to a research report by Lee Kyu-jae of the Department of Environmental Biology, Yonsei University Wonju Medical School, licorice was added to alkaline reduced water made with Yu Fresh Co., Ltd. and heated at 45-55 ℃ for 1 hour. Were 0.9Brix and 1.1Brix, respectively, which resulted in 22% higher sugar extraction.
Professor Lee said, "The improvement of alkaline water extraction ability is expected to be achieved by adding lipolytic property of alkaline water in addition to general water soluble hot water extraction." On the same principle, alkaline reduced water has the conditions for extracting the water-soluble and fat-soluble components in the extraction of medicinal herbs. ”
In addition, it quickly absorbs acidic waste from the body caused by free radicals and releases it out of the body, thereby eliminating the symptoms of adult diseases.It also neutralizes the smell and reduces the smell of chicken and ducks. have.
Due to the above, Baeksuk made using alkaline reduced water and red ginseng of the present invention has a very good flavor and taste because the smell of chicken and duck is reduced, rich in minerals and beneficial to the human body of red ginseng and chicken or duck The absorption rate of the body was high, and at the same time, it was easy and delicious to eat by removing acidic wastes from the body caused by active oxygen, and it was effective to improve the functionality and palatability as a healthy food.
Chicken Baeksuk was prepared by the method of Example 1 and the sensory test was compared with the existing chicken Baeksuksuk.
The sensory test was carried out by five-point evaluation method for 20 people, and the sensory test results are shown in Table B.
The results of the sensory test according to Table B were generally good in terms of eliminating the smell of the chicken, texture, flavor of Baeksook, and overall preference. Especially, the Baeksuksuk was prepared with alkaline reduced water and red ginseng in terms of overall preference. Indicated.
Claims (2)
Baeksuk, characterized in that produced by the manufacturing method.
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| Application Number | Priority Date | Filing Date | Title |
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| KR1020110055912A KR20120136765A (en) | 2011-06-10 | 2011-06-10 | The production method of boiled meat by using alkaline water and red ginseng and thereof boiled meat |
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| KR1020110055912A KR20120136765A (en) | 2011-06-10 | 2011-06-10 | The production method of boiled meat by using alkaline water and red ginseng and thereof boiled meat |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418761A (en) * | 2017-08-31 | 2019-03-05 | 台江县记忆农庄生态旅游文化有限公司 | The preparation method of the one peppery meat of seedling person's slag |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109418761A (en) * | 2017-08-31 | 2019-03-05 | 台江县记忆农庄生态旅游文化有限公司 | The preparation method of the one peppery meat of seedling person's slag |
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