KR20180070858A - MANUFACTURING METHOD OF PORK HOCKS USING Dendropanax morbifera LEV - Google Patents

Abstract

The present invention relates to a method for preparing a pork feet dish including Dendropanax morbiferus. More specifically, the method for preparing a pork feet dish including Dendropanax morbiferus includes: a pork feet pretreatment step of washing pork feet and removing blood and moisture therefrom; a flame treatment step of treating the pork feet pretreated in the pork feet pretreatment step with flames to remove fine hair therefrom; a Dendropanax morbiferus broth preparing step of preparing broth containing an extract of Dendropanax morbiferus; a pork feet boiling step of inputting the pork feet, which have the fine hair removed therefrom in the flame treatment step, to the Dendropanax morbiferus broth prepared in the Dendropanax morbiferus broth preparing step and heating the mixture thereof; and a pork feet bone removal step of removing the bones of the pork feet boiled in the pork feet boiling step. The pork feet dish including Dendropanax morbiferus, which is prepared by using the above-described method, contains the ingredients of the Dendropanax morbiferus to alleviate diabetes and high blood pressure, improve liver functions, and enhance the preservability thereof.

Description

TECHNICAL FIELD [0001] The present invention relates to a manufacturing method of a dandelion pendant (Dendropanax morbifera LEV)

More particularly, the present invention relates to a method for producing a pheasant which has an excellent effect of containing a sulfuric acid component to improve diabetes and hypertension, restore liver function and improve preservability .

In recent years, the consumption of meat has been increasing due to westernization in modern people 's diet, and the consumption of pork has a great importance. Pork paws are made up of bones, muscles, and hides, and are divided into tribe and tribe by length.

The length of the forefoot of the pig is shortened by cutting the joint between the forearm and the ankle of the forefoot.

Pork paws usually cook at boiling or boiling at high temperature. It is rich in gelatin ingredient, so it is effective for skin beauty and anti aging. It is particularly good for pregnant women and lactating women by promoting the secretion of breast milk.

In addition, it contains an amino acid called methionine (methionine) to strengthen the liver is effective in detoxification and prevention of alcohol, heavy metal poisoning, such as lead and mercury toxin is known to have the effect of excretion to the outside.

The usual processing methods for pigs are to wash their feet with water, remove the hair and heel, and then boil them in a kettle with garlic, ginger, onion, onion, sugar, various seasonings and other seasonings or add the above seasonings and boil the boiled pigs . In order to remove the peculiar odor of feet, it is edible by adding a special fragrance. It is widely used for snacks and snacks.

However, as described above, the conventional cooking method can improve the taste and aroma of the foot, but its role as a functional food is limited. Currently, the foot-and-mouth dish that is being taken is an acidic food such as meat, There has been a problem in that it is acidified and harmful to health.

On the other hand, Dendropanax morbifera Lev., Belonging to Araliaceae, is a Korean species species distributed in the south west coast and island areas such as Jeju Island, Wando, Bogil Island, Geomundo and Haenam in Korea. Dendro has the meaning of "全能 药 (panax)", and the main ingredient of the sulfuric acid liquid is the essential oil component, and the sap is used as the paint, and the resin is reported to have a special effect on the customs and bloodshed. Improvement of blood circulation, improvement of liver function, antioxidative action, immunity enhancement, nervous stability, antimicrobial action and anticancer action are known by the efficacy of Hwangchu.

Korean Patent Registration No. 10-1001356 (2010.12.08). Korean Patent Registration No. 10-1327579 (November 31, 2013).

It is intended to provide a method for manufacturing a pheasant which contains a sulfuric acid component to improve diabetes, hypertension, restoration of liver function, and improved preservability.

In one embodiment, the teachings of the present disclosure include a pre-treatment step for cleaning the fleas and removing blood, a flame treatment step for removing the flecks by flame treatment of the pre-treated fleas through the fleece pretreatment step, A step of preparing a hull beef broth by which the follicles from which the fleece has been removed through the flame treatment step are added to the hull beef broth produced through the step of preparing the broth and heated, Wherein the method comprises the steps of removing the bone of the donkey bone.

Preferably, the step of preparing the whitewash water comprises mixing a first padded net into which a ginger, garlic, onion, and laurel leaves are added, a second paddy net into which the herb medicine is poured, and a third paddy net into which the paddy wood is poured, And heating.

More preferably, the step of preparing the whitewash water comprises the steps of: 0.4 to 0.6 parts by weight of a first padded sieve with ginger, garlic, onion and laurel leaves added thereto in a heating container containing 100 parts by weight of water; And 0.01 to 0.05 part by weight of a third pestle into which the pestle wood is added.

More preferably, the first paddy net may include 100 parts by weight of ginger, 90 to 110 parts by weight of garlic, 300 to 400 parts by weight of onion, and 4 to 6 parts by weight of laurel leaf.

Even more preferably, the medicinal herb comprises 100 to 90 parts by weight of octagonal, 90 to 110 parts by weight of clove, 90 to 110 parts by weight of cinnamon, 250 to 350 parts by weight of licorice, 90 to 110 parts by weight of peony root, 150 to 250 parts by weight, 90 to 110 parts by weight, Angelica grisea 90 to 110 parts by weight, and Pueraria minerals 90 to 110 parts by weight.

Even more preferably, the woody wood may be composed of 100 parts by weight of the woodywood and 40 to 60 parts by weight of the woody wood.

Even more preferably, the fry boiling step is carried out through the flame treatment step, the fleece-free fleece is introduced into the whitewashed water produced through the whitewater producing step, and the mixture is heated to 100 ° C. for 40 to 60 minutes , Followed by secondary heating by adding salt, sugar, millet and kelp.

As described above, the manufacturing method of Huangchil paw legs has an excellent effect of containing a Huangchil component to improve diabetes, hypertension, restoring liver function, and providing an improved bulbous foot.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a flow chart showing a method for manufacturing the disclosed embers.

Hereinafter, preferred embodiments of the present invention and physical properties of the respective components will be described in detail with reference to the accompanying drawings. However, the present invention is not limited thereto, And this does not mean that the technical idea and scope of the present invention are limited.

The method includes the following steps S101, S102, S103, and S103. The flounder is flame treated by flame treatment through the pretreatment step S101 to remove flecks, (S101-1), and the fleece-free fleeces are removed through the flame treatment step (S103). The fleece-free fleas are removed from the fleshy greens produced through the step (S101-1) (S105), and a step S107 for removing the pig bone from the fermented fry through the fry boiling step (S105).

The pretreatment step (S101) is a step of washing the fleas and removing the blood. The fleece is washed and then impregnated with cold water for 30 to 60 minutes to remove the blood. In the process of removing the blood, the cold water is changed about 2 to 3 times It is desirable to give.

At this time, it is more preferable to use the pig which has been processed into a long type of pig forefinger.

The flame treatment step (S103) is a step of flame treating the pre-treated fleas through the fleece pretreatment step (S101) to remove fine fleeces. The fleece remaining on the surface of the pre-treated fleas through the pre-fleeing step (S101) It is a step of burning and removing by the flame of the flamethrower.

At this time, it is preferable that the flame treatment process is performed while the flame and the fur are kept at an appropriate distance so that the surface of the fur is not carbonized due to the flame emitted from the flame radiator.

The step (S101-1) of producing the whitewash water comprises the step of preparing a broth containing the extract of Ganoderma lucidum, a first bag net into which ginger, garlic, onion and laurel leaves are introduced into a heating container containing water, 0.4 to 0.6 part by weight of a mixture of ginger, garlic, onion and laurel leaves mixed in a heating container containing 100 parts by weight of water, 0.01 to 0.1 part by weight of a second hemp net mixed with herbal medicines and 0.01 to 0.05 part by weight of a third hemp net containing the whitish wood

The medicinal herb contains 90 to 110 parts by weight of octagonal, 90 to 110 parts by weight of clove, 90 to 110 parts by weight of cinnamon, 250 to 350 parts by weight of licorice, 90 to 110 parts by weight of peony root, 150 to 250 parts by weight, 90 to 110 parts by weight of Angelica japonica, and 90 to 110 parts by weight of Puerariae radix, which not only removes the sleeping odor of the fungus but also provides the fungus to which the pharmacological effect is imparted.

In addition, the perennial wood is composed of 100 parts by weight of the dried wood (twigs) and 40 to 60 parts by weight of the perennial wood. When the dried woods of the woods are mixed with the woods of the woods, The essential oil component is eluted to improve the fecundity, the blood clotting, and to improve the blood circulation, the liver function improvement, the antioxidant activity, the immunity enhancement, the nervous stability, the antibacterial activity and the anticancer effect.

At this time, if the content is less than 40 parts by weight, the elution amount of the essential oil component contained in the green pepper tree is reduced, and the effect is insignificant. If the content of the bent portion exceeds 60 parts by weight, the production cost may be excessively increased .

The molasses boil step (S105) is performed by adding the fleece-removed fleas to the whitish broth produced through the step (S101-1) through the flame treatment step (S103) Min, and the mixture is heated by secondary heating with the addition of salt, sugar, millet and kelp.

As described above, the fodder is introduced into the Hwangjil juice and after the first heating, the salt, sugar, syrup and kelp are mixed at a weight ratio of 1: 1: 1: 1, It is preferable to adjust the salt concentration of the primary heated broth to 0.6 to 0.8% using a salinity meter before the second heating.

After the secondary heating, it is preferable to stop the heating and leave it for 5 to 15 minutes so that the moxibustion is accelerated.

The step S107 of removing the pig's foot is removing the bones of the fermented fodder through the fodder boil step S105, and removing the bones of the fodder boiled in the fermented broth in step S105, .

The lean lean meat separated through the step (S107) was vacuum-packed using a vacuum packaging apparatus, and then vacuum-packed in boiling water for about 3 minutes. After sterilization, the lean meat was impregnated with cold water and cooled. It is preferable to cool the product for 2 to 3 days to commercialize it.

Therefore, the manufacturing method of the piglet pig legs obtained through the above process is effective in improving blood circulation, improving liver function, antioxidant activity, immunity, nervous stability, antimicrobial activity and anticancer activity by containing a sulfur compound. Provides a health-promoting litter foot.

S101; Pruning step
S101-1; Hwangchil juice production stage
S103; Flame treatment stage
S105; Boil boiling phase
S107; Steps to Remove the Bone

Claims (7)

A pre-treatment step to clean the poultry and remove the blood;
A flame treatment step of removing flecks by flame treating the pre-treated fleas through the pre-troweling step;
A step of preparing Hwangchil juice to produce broth containing Hwangchu tree extract;
A flounder boiling step of feeding the fleece from which the fleece is removed through the flame treatment step to the whitewash water produced through the step of preparing the whitewash; And
And removing the pig bone from the molted fleas through the fry boiling step.
The method according to claim 1,
The step of preparing the whitewash water comprises mixing a first paddy net into which a ginger, garlic, onion, and laurel leaf is put, a second paddy net into which the herb medicine is poured, and a third paddy net into which the paddy wood is poured, ≪ / RTI >
The method of claim 2,
The step of preparing the whitewash water comprises the steps of: 0.4 to 0.6 parts by weight of a first stratum corn crushed with ginger, garlic, onion and laurel leaves, 0.01 to 0.1 part by weight of a second stratum crush containing the herb medicine, And 0.01 to 0.05 part by weight of a third padded netting compound, which is added to the third paddy net.
The method according to claim 2 or 3,
Wherein the first padded net comprises 100 parts by weight of ginger, 90 to 110 parts by weight of garlic, 300 to 400 parts by weight of onion, and 4 to 6 parts by weight of laurel leaf.
The method according to claim 2 or 3,
The medicinal herb contains 90 to 110 parts by weight of octagonal, 90 to 110 parts by weight of clove, 90 to 110 parts by weight of cinnamon, 250 to 350 parts by weight of licorice, 90 to 110 parts by weight of peony root, 150 to 250 parts by weight, 90 to 110 parts by weight of Angelica japonica, and 90 to 110 parts by weight of Puerariae radix.
The method according to claim 2 or 3,
Wherein the woodwort is composed of 100 weight parts of the woodwort wood and 40 to 60 weight parts of the woodwort tree.
The method according to claim 1,
The fry boiling step is carried out by adding the fleece from which the fleece is removed through the flame treatment step to the whitewashed water produced through the sulfuric acid producing step and then heating the flour at a temperature of 100 ° C for 40 to 60 minutes, And the second heating is performed by adding starch syrup and kelp.

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