KR20160148295A - Manufacturing method of allium hookeri-mustard kimchi using crab soy source containing green tea - Google Patents

Abstract

The present invention relates to an Allium hookeri-mustard kimchi manufacturing method using green tea-marinated crab sauce including: a step in which a fresh blue crab is trimmed and then placed in soy sauce for approximately three hours; a step in which the soy sauce poured into the blue crab is removed, seasoned, boiled again, cooled, and then poured back into the blue crab for the blue crab to be placed in the soy sauce; a step in which a soy sauce-marinated crab is prepared and soy sauce-marinated crab sauce is prepared by a process being repeated twice to three times in which the soy sauce poured into the blue crab is removed again, boiled, cooled, and then poured back into the blue crab, Allium hookeri is cleanly trimmed, and the Allium hookeri is salted in salted anchovies; a step in which mustard is trimmed, salted for 35 to 50 minutes with coarse salt, and washed with water for dehydration; a step in which seasoning additives are prepared by garlic and ginger for seasoning being chopped and yellow peach, pear, and apple being ground with a grinding plate; a step in which starch is made by green tea powder and flour being mixed with a predetermined amount of water and then the starch is cooled; a fermentation step in which the salted Allium hookeri and the salted and dehydrated mustard are mixed with a predetermined amount of the starch obtained by the mixing between the green tea powder, the flour, and the prepared seasoning additives and the soy sauce-marinated crab sauce obtained in the soy sauce-marinated crab manufacturing step and then fermentation is performed for 7 to 9 hours at a constant room temperature of 18 to 20C; and a low-temperature ripening step in which the kimchi fermented at the constant temperature is ripened for 7 to 10 days in a refrigerator maintaining a temperature of 4 to 5C.

Description

Technical Field [0001] The present invention relates to a method for manufacturing a mustard kimchi,

More particularly, the present invention relates to a method for preparing a green tea bean soup using green tea soup, and more particularly, to a method for preparing a green tea bean soup made by mixing green tea soup with green tea, The present invention relates to a method for producing a mustard-wrapped mustard kimchi using green tea cabbage broth.

Kimchi is one of the most important fermented foods in the diet of people living in Korea and other Asian countries. It is an anticancer effect of ripe kimchi extract, red pepper powder, garlic, ginger, and vitamin C, dietary fiber, phenolic compound, It has been recognized as a good functional food because of its remarkable beneficial effects such as prevention of cancer caused by various natural substances and lactic acid bacteria produced during fermentation, antioxidative action, immunity enhancement and constipation prevention effect.

Accordingly, as the efficacy of kimchi is known not only in Korea but also in the whole world, the demand of the people who visit kimchi increases, and the development and research of new kimchi suitable for various preferences and functions are being actively carried out.

The present invention has been developed to develop a new taste and novel functional kimchi by mixing traditionally derived food with kimchi using new ingredients.

Gojang is one of the oldest traditional foods that can be found in the Chosun dynasty literature. It used to be used as a crab crab for a long time ago. However, as the freshwater crab is rare, the crab inhabited in the West Sea area and the dolge Was used as a generalization.

 Such a crab is generally a fresh-pickled crab, which is pickled in soy sauce or red pepper powder. The origin of the crab is itself marinated with soy sauce. However, the term "soy sauce crab" is used today to distinguish it from seasoning crabs using red pepper.

It is known that mustard leaf (Brassica juncea Czerniak etCoss) has antioxidant activity, antimicrobial activity and antimutagenic effect as one of the cruciferous and biennial vegetable vegetables. It is known that allylisothiocyanate glucosinolate as well as various sulfur compounds ) Is known to have antimicrobial activity, anti - fungal activity and anticoagulant effect.

In addition, the content of calcium, iron, vatamin A, B, C and the like is higher than other vegetables, and it is not easily softened even when stored for a long period of time, and maintains texture and maintains good coloring of the material itself.

In addition, Gad has a unique scent and a somewhat pungent taste. The leaves of the stem are used as herbs, and the seeds of the yellow beads are made into powder, which is used as mustard as a spice or as a medicinal product.

It is better to use these ghats as a shiitake than to heat and cook to preserve the characteristic taste of leaves with volatile spicy taste. When soaked in mustard butter, the spicy taste is softened with salt, Due to the heating effect, the enzyme called mirocinase acts on the dentifrice, which has the characteristic of increasing the spicy flavor component and clearing the color.

In addition, Allium hookeri is called root lupus, is native to the grasslands of more than 1,400 m above sea level in the Himalayas, and is mainly consumed as medicinal plants in Myanmar, China, India, Bhutan, Sri Lanka and others.

It is called "三 菜" because it has three flavors of sweetness, bitter taste, and spicy taste. It is used for edible and medicinal purposes in various inflammatory diseases and cancer diseases due to its private prescription in its country of origin. It was a difficult situation.

It is known that the total amount of protein, sugar, fibrin, ascorbic acid, phytosterol, totalpheno, etc. Is higher than that of onion and that the dietary sulfur compound is 6 times more than garlic.

Allium plants containing sulfur compounds are known to have various physiological activities such as antioxidant, antimicrobial activity, anticancer, anti-blood coagulation, anti-cholesterol and blood sugar.

It is known that these three kinds of tubers can be edible, root, leaf, and pure, and they have succeeded in cultivation in Korea recently, and they make various kinds of dishes using triple seasoning.

- Korean Registered Patent No. 10-1294654 (Registered Date: Mar. 08, 2013, title of invention: Spice composition for making kimchi containing a triangle, preparation method thereof, and kimchi containing the same) - Korean Patent Laid-Open Publication No. 10-2012-0107766 (published on October 4, 2012, method of manufacturing crab kimchi)

The present invention relates to a method for preparing kimchi which has been used for a long time as a medicinal plant or used as a material of kimchi and a kimchi which is not widely known and which is not widely known and which is made of soy sauce including organic green tea to soak the soy sauce kimchi soup It is an object of the present invention to provide a method for manufacturing a freshly squeezed mustard kimchi with added green tea cabbage soup, which is new and more beneficial to health.

In order to accomplish the above-mentioned object, the method of manufacturing a three-leaf mustard kimchi using green tea cabbage soup according to the present invention comprises: preparing a fresh crab, pouring the soy sauce for 3 hours; After taking the soy sauce poured into the crab, place the sauce, boil it once, cool it, pour it into the crab, and soak the crab in the soy sauce; Preparing a soy sauce paste by repeating the process of boiling and boiling the soy sauce poured into a crab twice or three times; And a step of picking up the anchovy in an anchovy sauce; Gently trim the freshly pickled salted salt for 35-50 minutes, wash it with water and drain it; Preparing garlic and ginger to be used as seasonings, preparing a saffron additive by applying yellowing, pear and apple to a steel sheet; Mixing green tea powder and flour into a certain amount of water to cool the green tea powder; After adding the seasoning additives, the green tea powder and the flour mixture prepared in the above-mentioned three-diced pickles and the salted leaves, and the soy sauce paste soup made in the process of preparing the soy sauce paste, the mixture was mixed and then the mixture was kept at a temperature of 18 to 20 ° C A fermentation step for fermentation at room temperature for 7 to 9 hours; And a low temperature aging step in which the kimchi fermented at room temperature is aged for 7 days to 10 days in a refrigerator maintained at 4 to 5 ° C.

Particularly, when preparing the above-mentioned mustache butter, the above-mentioned three-plucked mustard is 20 to 21 parts by weight, freshly grounded to 40 to 43 parts by weight, each of coarse salt and red pepper powder is 3 to 5 parts by weight, garlic is 1.5 to 2 parts by weight, anchovy safflower is 4 to 6 parts by weight 1 to 2 parts by weight of shrimp, 3 to 4 parts by weight of europium, 0.1 to 0.2 parts by weight of green tea powder, 0.3 to 0.5 parts by weight of flour, 10 to 11 parts by weight of water, 0.4 to 0.5 parts by weight of sesame, , And 2 to 3 parts by weight of apple.

As described above, according to the method of manufacturing the Sanjae mustard kimchi using the green tea cabbage soup according to the embodiment of the present invention, the soup of the soy sauce cabbage is made using the crab crab, and the soy sauce cabbage soup made by using the crab soup is used for combing the Sabbata & To add a unique flavor and texture to the kimchi.

FIG. 1 is a flowchart illustrating a method for manufacturing a three-pack mustard butter using green tea cabbage soup according to the present invention.

Hereinafter, a method for manufacturing a three-pack mustard butter using green tea cabbage soup according to the present invention will be described with reference to the accompanying drawings.

As shown in the schematic process diagram of FIG. 1, the method of manufacturing a sanshae mustard kimchi using green tea seaweed soup according to the present invention comprises: first preparing a soy sauce paste using a crab (S1) In the step (S2-S8) of preparing the mustard mustard butter, it is added to prepare the mustard mustard butter using green tea seaweed soup.

More specifically, the soy sauce crab using the crab is prepared by pouring the soy sauce into the fresh crab for 3 hours. Take out the soy sauce poured into the crab, put the sauce into it, boil it once, cool it, pour it into the crab, and soak the crab in the soy sauce; And a step (S1) of repeating the process of boiling and pouring the soy sauce poured into the crab again to produce a soy sauce paste.

The step S3 is a step of washing the three-leaf mustard and then washing the three-needle mustache and the god cleanly (S2), then washing the three-seared anchovy sauce, pickling the god in the coarse salt for 35-50 minutes, ; A step (S4) of preparing garlic and ginger to be used as a seasoning, preparing saffron by adding a zodiacal, a pear, and an apple to a steel sheet to prepare a seasoning additive; Mixing green tea powder and flour into a predetermined amount of water to prepare a paste (S5); (S6), which is prepared by adding a seasoning additive, a paste prepared by mixing green tea powder and wheat flour, and a soy sauce paste soup made in the process of manufacturing the soy sauce paste, in a predetermined amount.

The thus-prepared syrup mustard kimchi is fermented at a room temperature of 18 to 20 ° C for 7 to 9 hours (S7), fermented at room temperature and aged for 7 to 10 days in a refrigerator maintained at 4 to 5 ° C Through the low-temperature aging step (S8), the mustache butter according to the present invention is prepared.

In the present invention, 10 crabs, 3 cups of soy sauce, 1 cup of soy sauce, 9 cups of water for green tea, 4 cups of red pepper, 2 cups of ginger, Soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce, soy sauce.

A method for producing a soy sauce paste using such a prepared material is as follows.

Wash the prepared crab cleanly and place it in a container of a certain size with the back up.

Put soy sauce and soup soy sauce in a container filled in a container and soak for 3 hours.

Then, take out the soy sauce from the crab in the soy sauce and put all the ingredients to be used as the remaining sauce additive, boil it once and pour it into the crab again.

So, after aging for a certain time, take out the soy sauce broth again in the crab and boil it, then pour the boiled soy sauce broth into the crab again and repeat the process 2-3 times to complete the soy sauce paste.

Next, a mustard mustard is prepared, and finally the mustard mustard is made using the soy sauce soup made in the process of making the soy sauce paste.

20 to 21 parts by weight of fresh vegetables, 40 to 43 parts by weight of fresh vegetables, 3 to 5 parts by weight of coarse salt and red pepper powder, 1.5 to 2 parts by weight of garlic, 4 to 6 parts by weight of anchovy sauce, 1 to 2 parts by weight of shrimp, 3 to 4 parts by weight of europium, 0.1 to 0.2 parts by weight of green tea powder, 0.3 to 0.5 parts by weight of flour, 10 to 11 parts by weight of water, 0.4 to 0.5 parts by weight of sesame, 2 to 3 parts by weight of pear, and 2 to 3 parts by weight of apple are prepared.

As a process for manufacturing a three-leaf mustard butter using the thus prepared material,

First, after finishing the clean of the dishes, they are pickled in anchovy sauce.

Then, pick freshly prepared freshly picked and cleaned, then pickled in coarse salt for 40 minutes, pickled, rinsed thoroughly with water, and drained.

Next, finely chop garlic and ginger to be used as a seasoning additive, and prepare the juice by adding the eel, apple, and pear to the steel plate.

Next, the green tea powder and flour were mixed with the prepared water, and after the paste was cooled, the soy sauce paste soup prepared in the process of preparing the soy sauce paste was mixed with the finely ground garlic, ginger and juice, The fermentation step is carried out at room temperature for 7 to 9 hours.

Through the above fermentation step, the three-way mustard buttermilk fermented at room temperature is aged for 7 days to 10 days in a refrigerator maintained at 4 to 5 ° C to complete a low-temperature fermentation step, thereby completing a three-kind mustard butter using the soy sauce cabbage soup according to the present invention .

Claims (2)

After finishing the fresh crab, pour the soy sauce and immerse for 3 hours;
Take out the soy sauce poured into the crab, put the sauce into it, boil it once, cool it, pour it into the crab, and soak the crab in the soy sauce;
The soy sauce poured into the crab is taken out again, boiled, cooled, and then poured into the crab twice or three times to prepare the soy sauce soup,
A step of cleansing the dish to clean the anchovy sauce;
Gently trim the freshly pickled salted salt for 35-50 minutes, wash it with water and drain it;
Preparing garlic and ginger to be used as seasonings, preparing a saffron additive by applying yellowing, pear and apple to a steel sheet;
Mixing green tea powder and flour into a certain amount of water to cool the green tea powder;
In the above-mentioned pickled salted and salted leaves, a paste prepared by mixing the seasoning additive, green tea powder, and flour prepared in the soy sauce soup prepared in the process of manufacturing the soy sauce paste was added in a predetermined amount, A fermentation step for fermentation at room temperature for 7 to 9 hours;
And aging the fermented kimchi at room temperature for 7 days to 10 days in a refrigerator maintained at 4 to 5 ° C. The method according to claim 1,
20 to 21 parts by weight of fresh water, 40 to 43 parts by weight of fresh water, 3 to 5 parts by weight of coarse salt and red pepper powder, 1.5 to 2 parts by weight of garlic, 4 to 6 parts by weight of anchovies, 1 to 2 parts by weight of shrimp, 3 to 4 parts by weight of green tea powder, 0.1 to 0.2 parts by weight of green tea powder, 0.3 to 0.5 parts by weight of flour, 10 to 11 parts by weight of water, 0.4 to 0.5 parts by weight of sesame, 2 to 3 parts by weight of pear and 2 to 3 parts by weight of apple Wherein the green tea beans are selected from the group consisting of green tea, green tea,

Images