KR20190048105A - Preparation monkfish extract with decreased fish smell and improved flavor - Google Patents

Abstract

The present invention relates to a method for preparing anglerfish liquid, which has enriched smell, flavor, and nutrients. The method comprises the steps of: heating a mixture to prepare a primary broth; mixing and heating milk vetch root-containing boiled water with the primary broth to prepare a secondary broth; and inputting an anglerfish into the secondary broth to heat the same so as to prepare anglerfish liquid.

Description

TECHNICAL FIELD [0001] The present invention relates to a preparation method of edulis juice having reduced fishy smell and improved flavor,

The present invention relates to a method for producing an artichoke juice in which the fishy smell is suppressed and the flavor is improved. The present invention also relates to foods using the inventive juice of the present invention.

Monkfish is mainly found in deep seas with water temperature of 17 ~ 20 ℃ and depth of 55 ~ 150m. It is found in southern, southern, and southern parts of Korea, southern Hokkaido, Japan, East China Sea and Western Pacific. The spawning season is estimated to be from April to August, while fishes distributed in the East China Sea are expected to move to the Chinese coastal area around April to May. In the spawning season, you can see that in the spawning grounds on the coast of China, many eggs are wrapped in an agar quality and floating in strips. It is very strong digestive power, can be fully digested by swallowing early, sickle, sea bream, squid, shrimp whole.

These anglers are known to have low fat, abundant protein, and various nutrients such as calcium, iron, vitamin A, vitamin B1, vitamin B2 and niacin.

In addition, chondroitin sulfate is contained in the cartilage of the apex, and it is effective for anti-cancer and arthritis. It has a lipid content of about 30% The carotenoid pigment is recognized as a cancer preventive substance along with normalization of epithelial tissue and mucosal cells, generation of visual pigment.

This rich nutrient-rich egg has a large amount of good vitamins and minerals to relieve hangover, and is also popular as a diet food. It promotes blood circulation, lowers blood alcohol and decomposes fat, and reduces cholesterol. Is rich in collagen, has excellent efficacy on all joints and skin, has excellent effects on all anti-cancer effects, and is ingested in various ways. For example, there have been developed azo ghouls (Korean Patent No. 10-1653300) and angel gangjeong (Korean Patent No. 10-1258787) using an animal. However, because of the characteristics of the fish, it is often troublesome and fishy. Accordingly, the inventors of the present invention have found that fish can be easily prepared by using a specific method for preparing fish meat while studying a method in which fish is suppressed and flavor is improved and the fish can easily be used.

It is an object of the present invention to provide a method for producing an edible juice with reduced fishy smell and improved flavor.

It is another object of the present invention to provide a food and a method for producing the same using the above-mentioned apple juice.

According to an aspect of the present invention,

Mixing elm roots, radishes and bean sprouts and heating the mixture to prepare primary broth;

Mixing the first boiled water with boiling water and heating the first boiled water to prepare secondary broth; and

Adding an egg to the secondary broth and heating to produce an egg-apple juice;

The present invention provides a method for producing an agate juice.

Further, according to the present invention,

Adding the argillaceous juice of the present invention and heating

A method of manufacturing porridge is provided.

Also,

There is provided a food composition comprising the agaric juice of the present invention.

The inventive juice

It is excellent in flavor, removes fishy smell, and has an excellent taste and flavor.

In addition, the edible juice of the present invention can be used for cooking to easily produce a food having excellent sensory properties.

The present invention

Mixing elm roots, radishes and bean sprouts and heating the mixture to prepare primary broth;

Mixing the first boiled water with boiling water and heating the first boiled water to prepare secondary broth; and

Adding an egg to the secondary broth and heating to produce an egg-apple juice;

The present invention relates to a method for producing an agate juice.

Also,

Adding the argillaceous juice of the present invention and heating

And a method of manufacturing porridge.

Further, according to the present invention,

The present invention relates to a food composition containing an agate juice of the present invention.

Hereinafter, the present invention will be described in detail.

Production stage of primary broth

The method of the present invention for producing an archangel juice comprises mixing elm roots (radish), radish and bean sprouts and heating the mixture to prepare primary broth. At this time, the primary broth production step may be performed by mixing water, elm roots, bark, radish, bean sprouts, mulberry, mistletoe, and heating the mixture. Preferably, the water, the elm roots, the bark, the radish, the bean sprout, the mulberry, and the mistletoe are mixed at a weight ratio of 100: 10-20: 3-9: 2 - 8: 1 - 5: 1 - 4: Mix.

Production stage of secondary broth

The method of the present invention for preparing an argillaceous juice includes a step of mixing the first boiled water with the boiled water and heating the mixture to prepare the second boiled water. At this time, the boiled water may be prepared by mixing water and yellow squid at a weight ratio of 100: 5 to 20 and heating the mixture until the volume of water becomes 10 to 25%.

Argentine  Manufacturing stage

The method of the present invention for preparing an agaric juice comprises the step of preparing an agaric juice by adding an intestine to secondary waters. At this time, it is possible to prepare an agate juice by adding an angora and a pentode to the secondary juice and heating it. Preferably, the secondary broth, egg-shaped beef, and ovary are added in a weight ratio of 100: 15 to 30: 5 to 15.

Argent juice

The juice of the present invention has a characteristic of suppressing fishy smell, excellent in taste and flavor, and excellent in nutrition. In addition, the food of the present invention can be easily prepared by using the juice of the present invention. For example, the juice of the present invention may be a food for making a porridge. The juice of the present invention can be packaged in a small size using a disposable pack or the like, and can be stored frozen or refrigerated, and can be distributed and sold after small size packaging.

Juice  Used porridge

The present invention relates to porridge using the inventive guava juice. Adding rice bran to the rice, preferably rice bran, and adding the rice bran to the rice, and heating the rice bran.

Food composition

The present invention is directed to a food composition comprising the inventive juice. The food composition is not particularly limited as long as it is a generally used food. For example, the food may be killed.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

≪ Materials and methods >

The materials used in the following experiments were purchased and used.

≪ Example 1 >

The head of the bird was struck and stunned, and the intestine was cut so that the intestine would not be hurt, and then the connecting part of the gill was cut off to separate the gill and the body. On the other hand, the pentode was cleaned and polished by a mixer.

Dried elm roots, dried scallions, dried radish, radish, bean sprouts, mulberry, mistletoe, and boiled until the amount of water was reduced to 1/2, and made primary broth. In the same manner, dried elm roots, dried shells, radish, radish, bean sprouts, mugwort and mistletoe were added to the water and boiled until the amount of water was reduced to 1/2.

The two primary broths were mixed with one another in the same amount, and then boiled water was added thereto, followed by boiling until the amount of water became 1/2, thereby making secondary broth.

Add the crushed agar and chopped water into the secondary broth and boil until the amount of water is 2/3 with high heat and medium heat. Then cool it and remove only the bones of the horns, remove it with high heat, boil it, Respectively.

At this time, water, the dried root bark, the seed bark, radish, bean sprouts, mulberry, mistletoe were mixed at a weight ratio of 100: 12: 6: 5: 3: 2: 2 in the case of primary broth. The above-mentioned boiled water was prepared by mixing water and yellow squid at a weight ratio of 100: 10, boiling water until the amount of water became 1/5, and filtering the yellow squid. Secondary broth was made by using 1: 1: 1: 0.1 weight ratio of primary broth, primary broth, and yellow rape. In the case of the second broth, angel, and pentasan, the agar juice was prepared by mixing 100: 20: 10 by weight.

≪ Example 2 >

The agar juice was prepared in the same manner as in Example 1, except that the pulverized product of the low molecular weight was not used.

≪ Example 3 >

Agar juice was prepared in the same manner as in Example 1 except that the dried root bark of elm was not used.

<Example 4>

An argillace squeeze was prepared in the same manner as in Example 1, except that no mites and mistletoe were used.

&Lt; Example 5 >

The head of the bird was struck and stunned, and the intestine was cut so that the intestine would not be hurt, and then the connecting part of the gill was cut off to separate the gill and the body. The water was poured into the egg body, and the water was boiled until the amount of water became 2/3 with high heat and medium heat. Then, the water was boiled to remove the bones of the egg shells, and the boiled eggs were boiled with high heat.

<Experimental Example 1>

One liter of rice was weighed in a measuring cup and soaked in lukewarm water for about 10 minutes. I put the pot in the fire to weaken the fire, I put 1 tablespoon sesame oil, put the prepared rice flour, and roasted evenly. The agar juice of each of Examples 1 to 5 was placed in a 0.5 L pot, and 0.5 L of boiled elm roots was poured into the pot, which was boiled with stirring slowly. Salt and the like, and boiled the porridge to prepare a porridge using the jujube.

Sensory evaluation was carried out using the 5-point scaling method for the porcupine in the 30s to 60s male and female subjects (5 points: Very good, 4 points: Good, 3 points: Normal, 2 points poor, 1 point: Very bad). As a result, the taste of the porridge containing the 5th molasses was the best, and when the elm, mugwort, and mistletoe were used, it was shown that the fish was well removed and the fish was well removed (Table 1).

flavor Fishy and catchy color Overall favorability Example 1 4.2 4.3 3.7 4.2 Example 2 3.8 4.1 4.3 3.5 Example 3 3.6 3.2 3.8 3.2 Example 4 3.7 3.4 3.6 3.6 Example 5 3.3 2.0 2.9 2.1

Claims (9)

Mixing elm roots, radishes and bean sprouts and heating the mixture to prepare primary broth;
Mixing the first boiled water with boiling water and heating the first boiled water to prepare secondary broth; and
Adding an egg to the secondary broth and heating to produce an egg-apple juice;
A method for producing an agate juice.
The method according to claim 1,
Water, elm roots, bark, radish, bean sprouts, mulberry, mistletoe, and the mixture is heated to produce primary broth
A method for producing an agate juice.
3. The method of claim 2,
The water, the elm roots, the bark, the radish, the bean sprouts, the mulberry, and the mistletoe are mixed in a weight ratio of 100: 10-20: 3 - 9: 2 - 8: 1 - 5: 1 - 4: 1 - 4 To
A method for producing an agate juice.
The method according to claim 1,
Wherein the boiling water is prepared by mixing water and sulfur at a weight ratio of 100: 5 to 20 and heating the mixture to a volume of water of 10 to 25%
A method for producing an agate juice.
The method according to claim 1,
Characterized in that an egg plant is prepared by adding an egg plant and a low molecular weight to the secondary spring water and heating the same
A method for producing an agate juice.
6. The method of claim 5,
And the second gravy, the egg, and the fifth saccharum are added in a weight ratio of 100: 15 to 30: 5 to 15
How to make eggplant juice
The method according to claim 1,
Wherein the agar juice is a food for making a porridge
A method for producing an agate juice.
Adding to the rice an agate juice produced by the method of claim 1 and heating
Method of manufacturing porridge.
A food composition comprising the edible juice of claim 7.