KR20130038069A - Method of preserve celery cabbage using elm - Google Patents

Method of preserve celery cabbage using elm Download PDF

Info

Publication number
KR20130038069A
KR20130038069A KR1020110102712A KR20110102712A KR20130038069A KR 20130038069 A KR20130038069 A KR 20130038069A KR 1020110102712 A KR1020110102712 A KR 1020110102712A KR 20110102712 A KR20110102712 A KR 20110102712A KR 20130038069 A KR20130038069 A KR 20130038069A
Authority
KR
South Korea
Prior art keywords
cabbage
elm
pickled
extract
brine
Prior art date
Application number
KR1020110102712A
Other languages
Korean (ko)
Inventor
설광호
Original Assignee
설광호
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 설광호 filed Critical 설광호
Priority to KR1020110102712A priority Critical patent/KR20130038069A/en
Publication of KR20130038069A publication Critical patent/KR20130038069A/en

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2250/00Food ingredients
    • A23V2250/20Natural extracts
    • A23V2250/21Plant extracts

Abstract

The present invention is a step of elm and ground water in a weight ratio of 1: 4 in a medicinal bath and heating at 1.5 atm for about 3 hours, boiling the extracted elm extract to a temperature of 100 ℃ or more, and cut cabbage pickles The step of loading in, the elm extract and brine is mixed in a volume ratio of 2: 8 to fill in the pickling barrel to pickle the cabbage, and washing the pickled cabbage by dehydration and packaging step In order to provide a method for producing pickled cabbage containing a tree component, the present invention has the effect of allowing the useful components of elm to be contained in the Chinese cabbage while mixing the pickled elm extract and brine in pickling cabbage.
In addition, various minerals and saponins contained in Chinese cabbage are soaked into the tissues of Chinese cabbage, so that the pickled cabbage can be kept fresh for a long time without any deterioration even during a long delivery period. It is a very useful invention that can provide kimchi having.

Description

Method of manufacturing pickled cabbage containing elm extract {Method of preserve celery cabbage using elm}
The present invention relates to a method of manufacturing pickled cabbage containing the elm tree, which will be described in more detail in the preparation of pickled cabbage for producing kimchi, which is usually shipped by courier by containing the useful ingredients in the pickled cabbage. The present invention relates to a method of preparing pickled cabbage containing elm, which is useful for human health and maintains freshness without deterioration even during a long delivery period.
Pickled cabbage refers to the cabbage in the state before kimchi is completed, that is, the cabbage in salted water to kill the breath.
Recently, housewives tend to make kimchi with seasonings prepared by ordering pickled cabbage by courier rather than picking cabbage after picking cabbage and pickling it with salt water, as in the past due to the development of distribution such as the Internet.
Therefore, the market for pickled cabbage is expected to expand for a considerable period of time, but there is a high risk of deterioration during delivery by courier, and especially when pickling cabbage with salt when making kimchi, the salt contacts the skin of the cabbage and dehydrates it. The osmotic action spreads inside and inhibits the growth of most microorganisms in cabbage, while fermentation occurs in cabbage by the propagation of basophils.
As it is widely known, elm has abundant mucus such as flavonoids, saponins, and tannins in its bark and roots. Not only are there effects such as relief, but are known to have excellent effects on skin diseases.
Pickled cabbages usually delivered by courier are pickled in salt water to prevent deterioration for a long time, but it is not easy to maintain freshness for long periods of time. Containing useful ingredients that can help the aesthetics and human health is inevitable.
Therefore, the present invention is to put the elm and the ground water in the medicinal bath and heated for about 3 hours at 1.5 atm, the step of boiling the extracted elm extract at a temperature of 100 ℃ or more, and loading the cut cabbage into the pickles and In order to provide a method for producing pickled cabbage containing elm, characterized in that it comprises the step of pickling the Chinese cabbage by mixing the elm extract and brine in the pickles and washing and packing the pickled cabbage will be.
As described above, the present invention has the effect of allowing the useful components of the elm to be contained in the Chinese cabbage while the pickled cabbage by mixing the elm extract and brine.
In addition, various flavonoids, saponins, and tannins of elm can be soaked into the cabbage's tissues so that the pickled cabbage can be kept fresh for a long time without any deterioration even during a long delivery period. It is a very useful invention that can provide kimchi having excellent commercial properties.
Thus, the configuration of the present invention will be described in detail so that those skilled in the art can easily understand and reproduce.
The present invention is to put the elm and the ground water in the medicinal bath and heated for about 3 hours at 1.5 atm, the step of boiling the extracted elm extract to a temperature of 100 ℃ or more, loading the cut cabbage into pickles, Mixing the elm extract and brine and filling the pickles to pickle cabbage, and washing the pickled cabbage dehydration and packaging step.
The elm tree used for heating the elm tree and ground water for about 3 hours at 1.5 atm in a hot spring is dried and harvested after autumn, and it is preferable to use roots. 1: 4 is preferred.
The reason for boiling the extracted elm extract at a temperature of 100 ℃ or more is to sterilize and packaged, stored in a pouch pack and sealed.
The salt water for pickling the Chinese cabbage is mixed with sea water (sea water) and sun salt (topane sun salt) in a volume ratio of 5: 3, the mixture of the elm extract and salt water is preferably mixed in a ratio of 2: 8 by volume ratio. In this case, the salinity is preferably maintained at 5-7%.
The time to pickle kimchi is more than 4 hours, but it can be adjusted according to the temperature. The cabbage pickled by the elm extract and brine is washed to remove the base, which is preferably washed three times with fresh water and once again with sea water. At this time, the washing device for washing may use a bubble (bubble) method.
The washed cabbage is dehydrated to be dehydrated by a strong wind generated by the rotation of the fan while moving on the conveyor belt.
The moved elm pickled cabbage is packaged after the presence of foreign substances.
As described above, the present invention uses the elm tree containing a variety of useful ingredients to produce the elm extract, that is, elm extract and to utilize it for pickling cabbage elm useful components to penetrate all tissues of the Chinese cabbage for a long delivery period Pickled cabbage can keep freshness without deterioration during the time, and can produce a pickled cabbage containing the elm ingredients that is very beneficial to the unique aesthetics and human health.
As described above, although the present invention has been described by way of limited embodiments and drawings, the present invention is not limited thereto, and the technical spirit of the present invention and the patents described below will be described by those skilled in the art to which the present invention pertains. Various modifications and variations will be possible within the scope of the claims.

Claims (1)

  1. To put elm and ground water in a weight ratio of 1: 4 in a medicine bath and heated at 1.5 atm for about 3 hours, boiling the extracted elm extract to a temperature of 100 ℃ or more, and loading the cut cabbage into the pickles Step, the elm extract and brine is mixed in a volume ratio of 2: 8 to fill in the pickles to pickle cabbage, and the step of washing the pickled cabbage dehydration and packaging step consisting of Method for preparing pickled cabbage containing.
KR1020110102712A 2011-10-07 2011-10-07 Method of preserve celery cabbage using elm KR20130038069A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020110102712A KR20130038069A (en) 2011-10-07 2011-10-07 Method of preserve celery cabbage using elm

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020110102712A KR20130038069A (en) 2011-10-07 2011-10-07 Method of preserve celery cabbage using elm

Publications (1)

Publication Number Publication Date
KR20130038069A true KR20130038069A (en) 2013-04-17

Family

ID=48438862

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020110102712A KR20130038069A (en) 2011-10-07 2011-10-07 Method of preserve celery cabbage using elm

Country Status (1)

Country Link
KR (1) KR20130038069A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160066907A (en) * 2014-12-03 2016-06-13 이상호 Method for manufacturing salted cabbage using turmeric
KR20160103384A (en) 2015-02-24 2016-09-01 농업회사법인 서림농장 주식회사 Manufacturing method of low salted chinese cabbage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20160066907A (en) * 2014-12-03 2016-06-13 이상호 Method for manufacturing salted cabbage using turmeric
KR20160103384A (en) 2015-02-24 2016-09-01 농업회사법인 서림농장 주식회사 Manufacturing method of low salted chinese cabbage

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