KR20180110363A - Method for production of Kodari with mineral water from Chuncheon jade and chinese herb extract - Google Patents

Abstract

The present invention relates to a method for production of high quality kodari (half-dried pollack) aged with mineral water and a Chinese herb extract. According to the present invention, the fishy smell of kodary can be removed, and the kodary having a firm texture and extended retention period can be provided. Additionally, the kodary having improved nutrition can be produced by using effective components of various Chinese herbs.

Description

Technical Field [0001] The present invention relates to a method for producing a high quality cordier with a mineral water (Chuncheon jade) and a chinese herb extract

The present invention relates to a method for manufacturing a high-quality corda, and more particularly, to a method for producing a high-quality cordage which is aged with mineral water (water) and herbal extract.

Pollack (明 太) is a fish of Daegu and its body is streamlined. In the Korean Peninsula, it was mainly caught in the northern part of the East Sea including Hamgyeong Island and Gangwon Province, but its production decreased significantly on the east coast of 38 degrees latitude due to climate change. Nowadays, it imports and uses things caught in the ocean such as the Sea of Okhotsk and the Bering Sea.

Pollacks are called different kinds of names according to their dry condition. They call it a dry pollack, leaving only 20 ~ 30% of the moisture of the flesh, catching ecology and making a hole in the chin, Of the moisture of 70 to 80% while leaving the semi-dried pollack is called a corda.

Codari is low in fat content and low in calories, so it is good for diet, and is rich in amino acids such as methionine to protect the liver. The scallops are not only chewy, but they are also more popular as side dishes because they have a moist and soft texture than dried curd. Codari is used as a variety of dishes. It is most common to cut and cook the codari itself, which is burried in seasoning, and often cooks steamed cod roasted with light seasonings.

Cooking with a scallop is usually done with a strong sauce to remove the salty flavor of the scallop itself, which can be a problem due to excessive sodium intake for children and adolescents during the growing season. In addition, when the sauce is wrong, children or adolescents who do not like fish are avoiding the cooking of the codfish because of the smell of fish or the strong taste of fish.

In addition, the water content of the kimchi is 70 to 80%, and when cooked, the fish meat is broken or broken, making it difficult to cook. Therefore, there is a problem that the cooking beginners can not properly utilize the texture of the saddle when cooking using the saddle.

In Korean Patent Registration No. 10-1580501 (registered on Dec. 21, 2015), sodium contained in nutrient salts is absorbed into the inside of the pollock to make the meat hard, thereby maintaining the semi-dry state for a long time, A method for producing a scarf which has absorbed the fragrance component liquid extracted from the goat ginseng to remove the fishy smell. In the Korean Patent Registration No. 10-1245201 (Registration Date 2013.03.13), a saddle is immersed in an immersion liquid in which a herb medicine such as Sukjunghwang, Punggi, Licorice, Licorice, Peony, Angelica, Is removed and then quenched, followed by aging in a one-sided immersion liquid.

In the present invention, it is desired to develop and provide a method of manufacturing a scorpion which has an improved preservative effect that removes fishy flesh, has firm meat quality, and can increase the preservation period.

The present invention relates to (a) a step of removing a viscera and removing the viscera and then washing it with water; (B) immersing the washed polished stage of step (a) in water mixed with mineral water and herbal distillation extract; (C) draining water from the polished stones of step (b); (D) spraying water mixed with water (mineral water), herbal distillation extract, and herbal fermentation broth in the polished state of step (c); (E) drying the polished surface of the step (d) in which the water is sprayed, in a semi-dry state, wherein the herbal distillation extract solution is at least one selected from the group consisting of chow mein, dandelion, Wherein the herbicide fermentation broth is prepared by mixing dipalp, silyza japonica, Angelica giganta, Angelica keiskei keiskei, licorice root, liquorice, ginger, and then adding the sugar, and adding yeast Wherein the mineral water is water containing 58 to 64 ppm of calcium, 12 to 16 ppm of magnesium, 0.4 to 0.8 ppm of potassium, 6 to 7 ppm of silicon, 1 to 2 ppm of sodium and 4 to 5 ppm of sulfur The present invention provides a method of manufacturing a scaffold.

In the method of the present invention, the polished surface of step (a) may be a polished surface which is preferably frozen at room temperature or in a defrost room at 20 to 30 ° C for 1 to 2 days.

In the method of the present invention, the mineral water and the herbal distillation extract of step (b) are preferably mixed with 3 to 5 parts by weight of the herbal distillation extract relative to 1 part by weight of mineral water (water) Lt; / RTI >

In the manufacturing method of the present invention, the water draining in the step (c) may be carried out by putting the polished stones that have been immersed into the sticks, and then draining them.

In the method of the present invention, the mineral water (water), the herbal distillation extract solution and the herbal fermentation broth of step (d) preferably comprise 2 to 4 parts by weight of the herbal distillation extract relative to 1 part by weight of mineral water, And 3 to 5 parts by weight of the fermentation broth.

In the method for producing the present invention, drying of the step (e) may preferably be performed by blowing air in a drying chamber.

In the manufacturing method of the present invention, the drying chamber may be provided with a heat ray radiating far-infrared rays.

In the method of the present invention, it is preferable that the chowder, the duck, the duck, the duckweed, the duckweed, the duckweed, the duckweed, the crown lily, the licorice, the liquorice and the ginger are 6 ~ 8% 7 to 9% by weight of wild sorghum, 4 to 6% by weight of corn gluten, 8 to 12% by weight of Angelica gigas, 8 to 12% by weight of Hwanggi, 8 to 12% 8 to 12% by weight of ginger, and 10 to 14% by weight of ginger.

In the method of the present invention, the dermis, the sea lion, Angelica gigas, Hwanggi, Cheonggung, licorice, liquorice, and ginger are preferably mixed in the same weight ratio.

In the method of the present invention, the number of minerals is preferably 200 to 300 ppb of titanium, 50 to 150 ppb of strontium, 5 to 15 ppb of chromium, 1 to 3 ppb of nickel, 0.5 to 2 ppb of vanadium, ppb, 0.5 to 1.5 ppb of lithium and 0.25 to 0.75 ppb of cobalt.

According to the present invention, it is possible to produce fisheries which have been removed from fishy flesh, have firm meat quality, and have an increased preservation period. In addition, it is possible to produce a high-nutritional saddle through the active ingredients of various herbs.

The present invention relates to (a) a step of removing a viscera and removing the viscera and then washing it with water; (B) immersing the washed polished stage of step (a) in water mixed with mineral water and herbal distillation extract; (C) draining water from the polished stones of step (b); (D) spraying water mixed with water (mineral water), herbal distillation extract, and herbal fermentation broth in the polished state of step (c); (E) drying the polished surface of the step (d) in which the water is sprayed, in a semi-dry state, wherein the herbal distillation extract solution is at least one selected from the group consisting of chow mein, dandelion, Wherein the herbicide fermentation broth is prepared by mixing dipalp, silyza japonica, Angelica giganta, Angelica keiskei keiskei, licorice root, liquorice, ginger, and then adding the sugar, and adding yeast Wherein the mineral water is water containing 58 to 64 ppm of calcium, 12 to 16 ppm of magnesium, 0.4 to 0.8 ppm of potassium, 6 to 7 ppm of silicon, 1 to 2 ppm of sodium and 4 to 5 ppm of sulfur The present invention provides a method of manufacturing a scaffold.

In the present invention, the mineral water (water), 10 kinds of herbal distillation extract solution and the herbal fermentation liquid are absorbed into the rice paddy to prepare the saddle. The mineral water (water) used in the present invention contains various minerals. In addition, the herbal distillation extract used in the present invention removes the fishy flesh of the shrimp, strengthens the meat quality, and increases the preservative effect that can increase the preservation period. In addition, it is possible to increase nutrition through the active ingredients of various herbs.

In the present invention, it is possible to prevent the generation and propagation of harmful microorganisms and to mitigate the toxic effects of herbicides and adverse effects on the human body by using an herbal distillation extract solution using mineral water instead of herbal hot water leaching solution. In addition, in the present invention, a herbal fermentation broth was added to produce a high-quality scallion, thereby increasing the sweetness of the scallop and increasing the absorption rate of the herb to the active ingredient.

Hereinafter, the method for manufacturing the scallop according to the present invention will be described in more detail by subdividing each step.

<Step (a): Cleaning of polish>

This step is a step to remove the intestines and wash them clean with water. It is advisable to remove blood and blood during internal removal.

The roasted pollack used in this step may be frozen roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roast roasted roast roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted roasted

&Lt; Step (b); Pollock Immersion >

This step is a step of immersing the washed polished stage of step (a) in water mixed with mineral water and herbal distillation extract. When the mineral water and herbal distillation extract are mixed, the herbal distillation extract is diluted and the mineral component is strengthened. The immersion is preferably carried out for 0.5 to 1 hour.

The herbal distillation extract is obtained by mixing the herb extract, the dandelion, the dandelion, the horsetail, the ginseng, Angelica keiskei, the Angelica keiskeae, the Angelica keiskei koidz., The liquorice, the licorice, the liquorice and the ginger.

Chow mein can preferably use the fruit husk and seeds of the chowder, and the distinctive flavor and spicy taste of the chowder can reduce the fish's salty taste. In addition, antimicrobial and antiparasitic effects are helpful in preventing mild food poisoning. In addition, it helps the digestive process, and catches the smell of nutrients, fishy smell, etc., and increases the flavor of the food. In addition, since it is excellent in preventing rancidity, it is also effective in preventing deterioration of food.

The dermis refers to the dried tangerine peel, vitamin C and citric acid in the dermis promote digestion and have antibacterial action. It also reduces the fragrance and catch of fish. It also improves digestive problems such as vomiting and nausea. It also improves reading and fishy smell.

Sansa refers to the fruit of the hawthorn tree, which promotes digestion and has a strong soft-meat action. It also has antibacterial and anthelmintic effects.

Ulgum has been used as a seasoning, spice and food coloring since ancient times, and the unique scent of Ulgum reduces the fishy smell.

Angelica, Taeunggung, and Hwanggi are representative examples, and they supplement the scarce nutrition with the blood.

Lobsters prevent and improve fish crab poisoning and have strong side effects. In addition, unique fragrances reduce fishy smell.

Glycyrrhizic acid, which is an active ingredient, has a strong surface activity, and when used in combination with other medicinal materials, it increases the dissolving power to decrease the toxicity and change the taste. In addition, glycyrrhizic acid decodes poisoning, bacterial toxicity, and poisoning.

Bacon refers to the roots of bacon, and atactilon, an essential oil component of Bacon, acts as an antifungal (fungus).

Preferably, the chrysanthemum is 6 to 8% by weight, the dermis is 10 to 12% by weight, the horseradish is 7 to 9% by weight, the dermis, the dermis, the horsetail, 4 to 6% by weight of corn gluten, 8 to 12% by weight of Angelica keiskei, 8 to 12% by weight of Hwanggi, 8 to 12% by weight of Angelica gigantei, 5 to 7% It is preferable to mix them at a ratio of 10 to 14% by weight of ginger.

 The herbal distillation extract is preferably prepared by mixing the herbs and adding the mineral water at a rate of 10 to 30 parts by weight on the basis of 1.5 parts by weight of the total herbs. The distillation extraction is preferably carried out by distillation at a temperature of 105 ° C for about 8 to 10 hours.

When using the herbal hot water extract, there is a risk of deterioration during the drying and storage period. However, when the herb is distilled, it does not deteriorate even if it is left at room temperature for a long time. In addition, through the vacuum distillation extraction process, the flavor of the herb reduces the inflammation of the scarlet, and the color of the extract is transparent, so that it is not affected even if it is absorbed into the scarf.

On the other hand, the mineral water is water containing 58 to 64 ppm of calcium, 12 to 16 ppm of magnesium, 0.4 to 0.8 ppm of potassium, 6 to 7 ppm of silicon, 1 to 2 ppm of sodium and 4 to 5 ppm of sulfur. At this time, the number of the minerals is preferably 200 to 300 ppb of titanium, 50 to 150 ppb of strontium, 5 to 15 ppb of chromium, 1 to 3 ppb of nickel, 0.5 to 2 ppb of vanadium, 0.5 to 1.5 ppb of manganese, And 0.25 to 0.75 ppb of cobalt.

On the other hand, it is preferable that the mineral water and the herbal distillation extract of this step be mixed at a ratio of 3 to 5 parts by weight of the herbal distillation extract to 1 part by weight of the mineral water (water).

<Step (c): From pollen Submerge >

This step is a step of removing water from the polished stones after the step (b) has been immersed.

In order to drain the water in this step, it is preferable to dip the polished stones, which have been immersed, in a stick, and then drain the water.

&Lt; Step (d)

This step is a step of spraying water mixed with mineral water (water), herbal distillation extract, and herbaceous fermentation broth to the polished rice of the step (c). It is recommended that the spray be sprayed several times in order to be absorbed sufficiently.

The mineral water and herbal extract used in this step are the same as those used in step (b) above.

The herbal fermentation broth is a fermentation broth obtained by mixing a dermis, a marigold, Angelica gigas, Hwanggi, Tanggung, licorice, liquorice and ginger, adding sugar, and fermenting with yeast. It is preferable to mix the dipalpin, duckweed, Angelica gigas, Angelica keiskei, licorice root, licorice root, liquorice and ginger at a weight ratio of preferably about 36 Brix (sugar) When fermented for about three weeks, a fermentation broth having an alcohol content of about 15 to 18% (v / v) is produced. The yeast is known as the wine yeast Saccharomyces &lt; RTI ID = 0.0 &gt; cerevisiae ) can be used.

Preferably, the mineral water (water), the herb distillation extract solution and the herbal fermentation broth of this stage are mixed preferably in a ratio of 2 to 4 parts by weight of the herbal distillation extract and 3 to 5 parts by weight of the herbal fermentation broth to 1 part by weight of the mineral water . Alcohol content is about 5 ~ 11% when blended at the above ratio, and when the compounding solution is sprayed several times by spraying on the scaffold, the active ingredient of the herb is absorbed by the cordage, and the alcohol component is mostly volatilized during drying of the cord.

By using the herb fermentation broth, the quality of the saddle can be enhanced by the action of enzymes and yeasts which are beneficial to the human body.

&Lt; Step (e): Drying >

This step is a step of drying the polished state in which the water of step (d) is sprayed in a semi-dry state.

The drying in this step can be preferably carried out by blowing air in a drying chamber, and more preferably, the drying chamber is provided with a heat ray radiating far-infrared rays. The drying chamber equipped with the far-infrared discharge hot wire can contribute to the improvement of the quality of the scallop in a condition similar to natural sunlight blowing drying.

[ Example  1: Saddle  Produce]

(1) The frozen pollack was thawed at room temperature for 1 day.

(2) The defrosted pollock was wrapped and cleaned with water after removing the internal organs, blood, and blood.

(3) Polished and cleaned polite was immersed in water mixed with mineral water and herbal distillation extract for 1 hour to absorb. Mineral water (water) and herbal distillation extract were mixed in a one to four weight ratio.

Mineral water used water taken from Jade mine near Chuncheon. The water contained 62.81 ppm of calcium, 14.10 ppm of magnesium, 0.6 ppm of potassium, 6.73 ppm of silicon, 1.64 ppm of sodium, 4.427 ppm of sulfur, 240.00 ppb of titanium, 108.00 ppb of strontium 10.40 ppb of chromium, 1.84 ppb of nickel, 1.31 ppb of vanadium, 0.94 ppb of manganese, 1.16 ppb of lithium and 0.51 ppb of cobalt.

The extracts of herb extracts were 7%, 12%, 8%, 10%, 10%, 10%, 6%, 6%, 10%, 10% and 12% , 30 L of the mineral water obtained above was added and the mixture was distilled and extracted at a temperature of 105 캜 for 9 hours.

(4) After immersing the pollock in a stick, it was drained by walking on a bogie.

(5) The pollack was drained several times and sprayed with water mixed with minerals (water), herbal distillation extract, and herbal fermentation broth at a ratio of 1: 3: 4 several times. The mineral water and herbal extracts were prepared as described above. The herbal fermentation broth was prepared by the following procedure. First, we weighed the same amount of dandelion, duckweed, Angelica gigas, Hwanggi, Tanggung, licorice, liquorice and ginger with sugar water of 36Brix sugar. Thereafter, the wine yeast Saccharomyces cerevisiae was inoculated and aged at 25 캜 for 2 to 3 weeks. The finished herbal fermented liquor had about 16% alcohol content. At this time, water containing mineral water (water), herbal distillation extract, and herbal fermentation broth at a ratio of 1: 3: 4 had an alcohol content of about 8%.

(6) The polished rice in which water containing the mineral water (water), the herbal distillation extract, and the herbal fermentation broth was sprayed was blown dried in a drying chamber equipped with heat rays emitting far-infrared rays, and dried in a semi-dry state.

Through the above process, the cadets of the present invention were finally prepared.

[ Comparative Example  1: Without using mineral water Saddle  Produce]

(1) The frozen pollack was thawed at room temperature for 1 day.

(2) The defrosted pollock was wrapped and cleaned with water after removing the internal organs, blood, and blood.

(3) The polished and cleaned polite was immersed in water mixed with distilled water and herbal extract for 1 hour to absorb. The bottled water and herbal distillation extract were mixed at a weight ratio of 1: 4.

The herb distillation extract was mixed with 7% of the herb extract, 12% of dermis, 8% of sea urchins, 5% of ginseng, 10% of ginseng, 10% of ginseng, 10% of ginseng, 6% of lobules, 10% of licorice, 10% One herbal medicine (1,500 g) was mixed with 30 L of water, and the mixture was distilled and extracted at a temperature of 105 캜 for 9 hours.

(4) After immersing the pollock in a stick, it was drained by walking on a bogie.

(5) The pollinator which had been drained was sprayed several times with water mixed with 1: 3: 4 of mineral water, herbal distillation extract and herbal fermentation liquid. The herb extract was prepared as described above. The herbal fermentation broth was prepared by the following procedure. First, we weighed the same amount of dandelion, duckweed, Angelica gigas, Hwanggi, Tanggung, licorice, liquorice and ginger with sugar water of 36Brix sugar. After that, the wine yeast Saccharomyces My access Celebi jiae (Saccharomyces cerevisiae ), and then aged at 25 캜 for 2 to 3 weeks. The finished herbal fermented liquor had about 16% alcohol content.

(6) The polished rice in which the water containing the mineral water, the herbal distillation extract, and the herbal fermentation broth was sprayed was blown dry in a drying chamber equipped with heat rays emitting far-infrared rays, and dried in a semi-dry state.

Through the above procedure, the cordar of Comparative Example 1 was finally prepared.

[ Comparative Example  2: Without using the herbal distillation extract Saddle  Produce]

(1) The frozen pollack was thawed at room temperature for 1 day.

(2) The defrosted pollock was wrapped and cleaned with water after removing the internal organs, blood, and blood.

(3) Polished and cleaned polite was immersed in mineral water (water) for 1 hour to absorb.

Mineral water used water taken from Jade mine near Chuncheon. The water contained 62.81 ppm of calcium, 14.10 ppm of magnesium, 0.6 ppm of potassium, 6.73 ppm of silicon, 1.64 ppm of sodium, 4.427 ppm of sulfur, 240.00 ppb of titanium, 108.00 ppb of strontium 10.40 ppb of chromium, 1.84 ppb of nickel, 1.31 ppb of vanadium, 0.94 ppb of manganese, 1.16 ppb of lithium and 0.51 ppb of cobalt.

(4) After immersing the pollock in a stick, it was drained by walking on a bogie.

(5) The pollinator, which had been drained, was sprayed several times with water mixed with mineral water and herbal fermentation broth at a ratio of 4: 4. Mineral water was taken from the above. The herbal fermentation broth was prepared by the following procedure. First, we weighed the same amount of dandelion, duckweed, Angelica gigas, Hwanggi, Tanggung, licorice, liquorice and ginger with sugar water of 36Brix sugar. After that, the wine yeast Saccharomyces My access Celebi jiae (Saccharomyces cerevisiae ), and then aged at 25 캜 for 2 to 3 weeks. The finished herbal fermented liquor had about 16% alcohol content.

(6) The polished rice in which the water containing the mineral water and the fermented herbaceous juice were injected was blown dry in a drying chamber equipped with heat rays emitting far-infrared rays, and dried in a semi-dry state.

Through the above procedure, the cradle of Comparative Example 2 was finally prepared.

[ Comparative Example  3: Without using the herbal fermentation liquid Saddle  Produce]

(1) The frozen pollack was thawed at room temperature for 1 day.

(2) The defrosted pollock was wrapped and cleaned with water after removing the internal organs, blood, and blood.

(3) Polished and cleaned polite was immersed in water mixed with mineral water and herbal distillation extract for 1 hour to absorb. Mineral water (water) and herbal distillation extract were mixed in a one to four weight ratio.

Mineral water used water taken from Jade mine near Chuncheon. The water contained 62.81 ppm of calcium, 14.10 ppm of magnesium, 0.6 ppm of potassium, 6.73 ppm of silicon, 1.64 ppm of sodium, 4.427 ppm of sulfur, 240.00 ppb of titanium, 108.00 ppb of strontium 10.40 ppb of chromium, 1.84 ppb of nickel, 1.31 ppb of vanadium, 0.94 ppb of manganese, 1.16 ppb of lithium and 0.51 ppb of cobalt.

The extracts of herb extracts were 7%, 12%, 8%, 10%, 10%, 10%, 6%, 6%, 10%, 10% and 12% , 30 L of the mineral water obtained above was added and the mixture was distilled and extracted at a temperature of 105 캜 for 9 hours.

(4) After immersing the pollock in a stick, it was drained by walking on a bogie.

(5) In the polished stalks after draining the water, the water mixed with the mineral water and the herbal distillation extract at a ratio of 5: 3 was sprayed several times by spraying. The mineral water and herbal extracts were prepared as described above.

(6) The polished rice in which the water containing the mineral water and the herbal distillation extract was sprayed was air-dried in a drying chamber equipped with heat rays emitting far-infrared rays, and dried in a semi-dry state.

Through the above procedure, the cordier of Comparative Example 3 was finally prepared.

[ Experimental Example  One: Example  1 and Comparative Example  1 to 3 Of the cord  Sensory test]

In the present experimental example, 20 adult male and female adults were tested for color, taste, texture, flavor, and overall sensory evaluation after the seedlings prepared in Example 1 and Comparative Examples 1 to 3 were sampled. The results of the sensory evaluation are given according to the criteria (5 - very good, 4 - good, 3 - usual, 2 - bad, 1 - very bad) for color, taste, texture, Respectively.

Evaluation items Example 1 Comparative Example 1
Comparative Example 2
Comparative Example 3
color 4.2 3.8 4.0 4.0
flavor 4.6 3.4 2.8 3.0 Texture 4.4 3.0 3.0 2.8
zest 4.6 3.0 3.8 3.8
Overall
evaluation 4.5 3.4 3.2 3.2
Remarks A solid texture is felt, and it does not taste bad. The solid texture was lower than in Example 1 There is still a bad taste There is still a bad taste

As shown in Table 1, it was found that the cordage of Example 1 had a better overall acceptance than the cordages of Comparative Examples 1 to 3. Particularly, I could feel solid texture and there was a characteristic that it did not taste bad.

From the above results, it can be seen that the method of manufacturing the scallop according to the present invention improves the texture such as color, taste, and flavor, and thus, it meets the taste of consumers.

Claims (10)

(A) removing the intestines and washing them clean with water;
(B) immersing the washed polished stage of step (a) in water mixed with mineral water and herbal distillation extract;
(C) draining water from the polished stones of step (b);
(D) spraying water mixed with water (mineral water), herbal distillation extract, and herbal fermentation broth in the polished state of step (c);
(E) drying the polished state of the water sprayed in step (d) into a semi-dry state,
The herbicidal distillation extract is obtained by mixing a herb extract, a dermis, a horseradish, a sea urchin, a ginseng, an angelica, a herb, a celestial gill, a lobule, licorice,
The herbal fermentation broth is a fermentation broth obtained by mixing a dermis, a marigold, Angelica keiskei keiskei, Hwanggi, Cheonggung, licorice, liquorice, ginger, followed by addition of sugar,
Wherein the mineral water is water containing 58 to 64 ppm of calcium, 12 to 16 ppm of magnesium, 0.4 to 0.8 ppm of potassium, 6 to 7 ppm of silicon, 1 to 2 ppm of sodium and 4 to 5 ppm of sulfur. Gt;
The method according to claim 1,
The poles of step (a)
Characterized in that the frozen pollack is frozen at room temperature or in a thawing room at 20 to 30 DEG C for 1 to 2 days.
The method according to claim 1,
The mineral water (water) and the herbal distillation extract of step (b)
Wherein the herbal extract is mixed at a ratio of 3 to 5 parts by weight relative to 1 part by weight of mineral water.
The method according to claim 1,
The water draining in the step (c)
Wherein the polished stones are immersed in a stick and then walked and drained.
The method according to claim 1,
The mineral water (water), the herb distillation extract solution and the herbal fermentation broth of step (d)
2 to 4 parts by weight of the herbal extract, 1 to 5 parts by weight of mineral water, and 3 to 5 parts by weight of the herbal fermentation broth.
The method according to claim 1,
The drying of step (e)
And drying in a drying chamber through air blowing.
Continuing to claim 6,
In the drying chamber,
Wherein a heat ray is emitted to emit far-infrared rays.
The method according to claim 1,
The chrysanthemum, the dermis, the horseshoe crab, the ginseng, the ginseng, the ginseng, the celestial gong, the cotyledon, the licorice,
6 to 8% by weight of dandelion, 10 to 12% by weight of dandelion, 7 to 9% by weight of horsetail, 4 to 6% by weight of herbaceous earth, 8 to 12% by weight of Angelica japonica, 8 to 12% Wherein the mixture is mixed at a ratio of 5 to 7% by weight of lobules, 8 to 12% by weight of licorice, 8 to 12% by weight of alfalfa, and 10 to 14% by weight of ginger.
The method according to claim 1,
The dermis, horsetail, Angelica gigas, Hwanggi, Tongkung, licorice,
And the mixture is mixed in the same weight ratio.
The method according to claim 1,
The number of minerals,
Further addition of 200 to 300 ppb of titanium, 50 to 150 ppb of strontium, 5 to 15 ppb of chromium, 1 to 3 ppb of nickel, 0.5 to 2 ppb of vanadium, 0.5 to 1.5 ppb of manganese, 0.5 to 1.5 ppb of lithium and 0.25 to 0.75 ppb of cobalt &Lt; / RTI &gt;