KR20140134153A

KR20140134153A - Hypericum ascyron leaves jangajji and the manufacturing method the same

Info

Publication number: KR20140134153A
Application number: KR20130053931A
Authority: KR
Inventors: 김미란
Original assignee: 김미란
Priority date: 2013-05-13
Filing date: 2013-05-13
Publication date: 2014-11-21

Abstract

The present invention relates to Hypericum ascyron leaves jangajji (pickled vegetables) and a method for making the same, and more specifically, to a method for making Hypericum ascyron leaves jangajji, wherein Hypericum ascyron leaves are mixed with a seasoning sauce prepared of plum and Hypericum ascyron liquid, and the Hypericum ascyron leaves mixed with the seasoning sauce are aged using lotus leaves, thereby enhancing distinctive taste and flavor of the Hypericum ascyron leaves jangajji, and maximizing the taste and nutrition of Hypericum ascyron while maintaining characteristics of Hypericum ascyron. The method for making Hypericum ascyron leaves jangajji, comprises: a Hypericum ascyron leaves pre-treating step of removing foreign materials from Hypericum ascyron leaves; a Hypericum ascyron leaves parboiling step of parboiling the moisture-removed Hypericum ascyron leaves in boiling water; a moisture removing step of rinsing the parboiled Hypericum ascyron leaves in water and then removing moisture; a seasoning sauce preparing step of heating a soy sauce or a red pepper paste at a high temperature of 90-110°C, adding and mixing garlic pieces and ginger pieces with the heated soy sauce and red pepper paste, cooling the high-temperature soy sauce and red pepper paste to room temperature, and then mixing 0.5-1 wt% of vinegar, 3-6 wt% of Hypericum ascyron liquid, 0.5-1 wt% of a plum extract, and 15-20 wt% of sugar with 95-100 wt% of the soy sauce or red pepper paste, thereby preparing a seasoning sauce; a seasoning sauce mixing step of mixing the moisture-removed Hypericum ascyron leaves with the seasoning sauce; and an aging step of inserting lotus leaves between the Hypericum ascyron leaves mixed with the seasoning sauce, sealing the Hypericum ascyron leaves with the lotus leaves, and aging the Hypericum ascyron leaves with the lotus leaves in an underground tunnel or a low-temperature refrigerator, in which a constant temperature of 15-18°C is maintained, for 15-20 days.

Description

[0001] The present invention relates to a method for producing a fermented bean jam,

More particularly, the present invention relates to a method for preparing a spinach leaf sprout, comprising mixing marinade leaves made of plum and spinach with a marinade leaf, The present invention relates to a method for producing a sprout herb which is capable of maximizing flavor and nutrition while doubling the peculiar flavor and aroma of herb leaf pickles and preserving the characteristics of sprouts herb materials.

Jangjae is a fermented food originating in Korea. It is one of the foodstuffs which are fermented by fermenting mainly vegetables in salt or soy sauce. There was no technique for the pickled jelly which uses the following efficent plants. The present invention relates to a method for producing a pickled marjoram, which comprises preparing a pickled marjoram, which is produced by adding a marjoram herb leaf to a marinade to increase the efficacy of the marjoram, and to increase the flavor and aroma of the marjoram.

Mulberry herb is a perennial plant belonging to the Muller herbaceae and grows on the edge of the edge of the forest, on the waterfront at the foot of the forest, or in rice fields and fields. It is called a powerful botanical natural antibiotic because of the component of hyperperidine in the spiny herb. This ingredient is effective in various inflammation, acute nephritis, colitis, oralitis, throat, tonsillitis, tumor, malignant inflammation, bronchial inflammation, wound ulcer in the body. Also, in the oriental medicine, it is called the name of herbal medicine called "Hong Hanryun" and it is used for the symptom of abnormality in liver function. It is effective for hemostasis, depression, paralysis, cyanosis, and uterine bleeding. Outbreak moon is used to treat headache, dizziness, gastritis, and rheumatism. In addition, the sprouts have the energy to release the toxins and clean the body.

It is an object of the present invention to provide a spinach orchard pickle with a spinach containing a spinach (spinach, root, flower stem), and a process for producing the spinach.

It is another object of the present invention to provide a spinach pickle which is aged with lotus leaves and a method for producing the same.

A pretreatment step of a sprout herb leaf to remove foreign matter from the sprout herb leaves;

Dehydration of the sprout leaves with debris in boiling water;

A water removing step of removing the water after marching the perennial plant leaves;

A soy sauce or a kochujang is heated to a high temperature of 90 ° C to 110 ° C, and garlic pieces and ginger pieces are added to the heated soy sauce or kochujang and mixed. When the soy sauce or kochujang at high temperature is cooled to room temperature, 0.5 to 1% by weight of vinegar, 3 to 6% by weight of spinach liquid, 0.5 to 1% by weight of mussel extract and 15 to 20% by weight of sugar in a soy sauce or a kochujang to prepare a marinade;

The safflower is mixed with the seasoning sauce and the safflower is sandwiched between the sauteed safflower leaves and the safflower sauce, and the safflower leaves, in which the safflower leaves are inserted, are sealed and heated at a constant temperature of 15 to 18 ° C In a sustained crypt or low temperature reservoir for aging 15 to 20 days.

According to the present invention, the present invention relates to a method for preparing a plant extract for the treatment of various inflammation in the body, comprising the steps of: It is excellent, it has the effect of balancing the liver and calming the swelling. The picric acid component of the plum removes the toxicity of the spinach leaves and facilitates long-term storage. It helps the recovery of fatigue, and it can be expected to have an effect of helping digestion and improving the constitution.

According to the present invention, it is possible to increase the palatability and the nutritional benefit by maximizing the taste while utilizing the characteristics of the material by using the lotus leaf.

The pretreatment stage of Mulberry herb leaves is a process to remove impurities on the leaves of Mulberry leaves. It is washed once more in running water to remove foreign matter.

The process of decanting the herb leaves is to process the pre-treated leaves of the spinach plants into boiling water. The reason why the leaves are soaked in boiling water is that it is difficult to eat the leaves of the spinach leaves, so they are put in boiling water, So as to make it eat better by breaking it to some degree and to be softened. At this time, if you bake too long, the leaves of the mulberry leaves will be backed up too much, so it is important to beat them, but it is preferable to boil the boiling water for about 3 to 5 seconds.

For example, it is most preferable to add about 10 to 15% of salt to the water heated at a high temperature of about 110 degrees Celsius for about 3 to 5 seconds.

Here, the addition of salt is to keep the leaves of the sprouts and sharpen the color.

After finishing the finishing step of the Mulberry herb leaves, it proceeds to the step of removing the Muller's leaves.

In the step of removing the water from the sprouts, rinse the sprouts of the sprouts which have been placed in the hot water immediately in cold water, and remove the water with the force of gravity.

After that, the leaves are dried in the shade by spreading the leaves of the mulberry leaves which have been completely removed.

It is more preferable to dry the spinach leaves so as to have a moisture content of about 40 to 50%, since the drying time of the spinach leaves varies depending on the amount of the spinach leaves and the degree of ventilation.

In the step of preparing the sauce, 95 to 100% by weight of soy sauce or hot pepper paste is heated to a high temperature of 90 to 110 캜, and garlic pieces or ginger pieces are added and mixed. The reason why soy sauce or kochujang is heated to high temperature is to prevent taste from changing because it is stored food.

At this time, garlic pieces or ginger pieces to be mixed are preferably 300 g of garlic pieces and 100 g of ginger pieces based on 100 L of soy sauce.

When the soy sauce or kochujang at high temperature is cooled to room temperature, 0.5 to 1 wt% of vinegar, 3 to 6 wt% of spinach extract, 0.5 to 1 wt% of plum extract, and 15 to 20 wt% of sugar are mixed, .

The reason why 3 to 6% by weight of the spinach solution is mixed is that the flavor and taste of the spinach can not be sufficiently replenished and the nutritional content of the spinach is not sufficient. And if it is 6 wt% or more, the flavor and taste of the spinach may become too strong, which may result in a failure to bring about a desired effect in the overall taste and flavor.

The above-mentioned medicinal liquid of the plant is obtained from the outpost (leaf, flower, rootstock) of the plant, and 100g of the plant extract is extracted with 1 liter of boiling water for 1 to 5 hours to obtain an extract. .

Further, when the sugar is added in an amount exceeding the above-mentioned range, the flavor of the pickled jellyfish becomes too much and is not suitable as a side dish.

In the sauce making step, one or more of red pepper powder, sesame powder and chopped powder can be added. If you put the ingredients in the sauce making stage, you can eat it right without adding any additional seasoning when you eat the pickled herb leaves.

The leaves of the Mulberry herb which have been removed from the water are put into a prepared jar by inserting a lotus leaf between the sauce made with the seasoning sauce and the marinated mulberry leaves and the mulberry leaves.

Cover the upper part of the leaf with the lotus leaf, seal it with a lotus leaf, and then load it with a load like a stone to maintain the vertical pressure and mature it.

The lotus leaves used in the present invention are good for edema, chronic uterine inflammation, major depression and enuresis. In addition, it has an antimicrobial action and a blood pressure lowering effect, and has an effect of strengthening the stomach, and also contains a lot of iron, which is good for preventing anemia, preventing geriatric diseases and inhibiting aging. In addition, it is compatible with all foods and serves the characteristics of the ingredients that are cooked together to make the taste more smooth and smooth, and nutrition plays a role of maximizing.

When the leaves are mature, the top surface of the mulberry leaves may be covered with a perilla oil or bamboo leaf when stored.

This is because the oiled oil seal can be sealed more effectively because it acts as a barrier against the outside.

This sealed jar allows aging for 15 to 20 days in a cryogenic low temperature reservoir maintained at a constant temperature of 15 to 18 占 폚.

Since the chemical additives are not mixed at all during the manufacturing process, the flavor of the spinach leaves is felt when they are put into the mouth and the taste is further softened by using the lotus leaves. I did not feel any sense of foreign body at all.

Claims

A pretreatment step of a sprout herb leaf to remove foreign matter from the sprout herb leaves;
A step of dewatering the leaves of the mungbean leaves with the foreign material removed into boiling water;
A water removing step of removing the water after the marlin leaves are removed;
Making a sauce made of soy sauce or hot pepper paste;
A sauce seasoning step for mixing the sauce with the water-removed leaves of Mt.
Wherein the meringue comprises a step of aging the meringue by inserting a lotus leaf between the spruce leaves and the meringue of the marinade.

The method according to claim 1,
Wherein the step of dipping the spinach leaves comprises adding 10 to 15% of salt and heating the spinach leaves to water heated to a high temperature of about 110 DEG C for about 3 to 5 seconds.

The method according to claim 1,
The sauce making step comprises heating a soy sauce or a hot pepper paste to a high temperature state at 90 to 110 캜 and adding garlic pieces or ginger flakes to the heated soy sauce or hot pepper paste and mixing the soy sauce or hot pepper sauce at room temperature 0.5 to 1% by weight of vinegar, 3 to 6% by weight of spinach liquid medicine, 0.5 to 1% by weight of mussel extract and 15 to 20% by weight of sugar are mixed with 95 to 100% by weight of soy sauce or kochujang Wherein the method comprises the steps of:

The method of claim 3,
The method for producing the above-mentioned spinach extract is characterized in that 100 g of the spinach plant (leaf, flower, rootstock) is extracted with 1 L of boiling water for 1 to 5 hours to obtain an extract, Method of manufacturing pickles.

The method according to claim 1,
Further comprising the step of adding at least one of red pepper powder, sesame powder, and chopped powder in the sauce making step.

The method according to claim 1,
Further comprising a step of sealing the uppermost surface of the mulberry leaves with a silkworm or bamboo leaf in a state of being aged and sealing the mulberry leaf.

The method according to claim 1,
Wherein the aging step is carried out by aging for 15 to 20 days in a crypt or a low-temperature storage tank maintained at a constant temperature of 15 to 18 ° C.

7. A spore-bearing fruit made by the method according to any one of claims 1 to 7.