KR20210051891A - Manufacturing method of eel soup sauce and HMR eel soup pack using the sauce. - Google Patents

Abstract

The present invention relates to a method for manufacturing an eel soup sauce with licorice, condiments, and so on and a method for manufacturing a home meal replacement eel soup pack by adding aged and dried radish leaves and mugwort to the eel soup sauce. With the present invention, eel soup is manufactured in the form of a home meal replacement pack that is dietary fiber-rich, low in calories, healthful, and preferred by adding the aged and dried radish leaves and mugwort to the eel soup sauce containing the licorice and condiments. The present invention includes: an eel bone extract extraction step of performing eel bone trimming, cold water immersion, and boiling with licorice; a step of preparing the bone-separated eel meat by boiling and grinding; a step of grinding condiments such as licorice, green onion, onion, garlic, and ginger; a step of boiling dried radish leaves and mugwort soaked in cold water and then aging it; a step of making the eel soup sauce by boiling the prepared eel meat and condiments together with the extracted eel bone extract; a step of making the eel soup by boiling ground vegetables, soybean paste, and perilla powder together with the eel soup sauce; and a step of turning the eel soup into a home meal replacement pack through filling, packaging, sterilization, and cooling.

Description

[Manufacturing method of eel soup sauce and HMR eel soup pack using the sauce.}

In the present invention, licorice and eel bones are boiled over low heat to extract eel bone extract, and eel meat and seasonings are added to the extract to make an eel soup sauce, and then water and seasoning are added to the sauce, boiled again, and then aged separately. It relates to a method of manufacturing a home quick meal (HMR) eel soup pack that packs and mugwort together,

Eel bone extract extraction step of trimming the eel bone separated from the eel, immersing it in water to drain the blood, putting it in a rotating soup pot, and boiling it with licorice; Preparing the eel meat from which the bones have been separated after being boiled; Cutting and grinding seasonings such as licorice, leek, onion, garlic, ginger, etc. to a certain size; Aging after boiling radish siraegi and mugwort soaked in cold water; Adding the prepared eel meat and seasonings to the extracted eel bone extract and boiling to make an eel soup sauce, cooling, and subdividing; Making eel soup by boiling the ground vegetables, miso, and perilla powder in the eel soup sauce; Filling, packaging, sterilizing, and cooling the made eel soup into an HMR pack; It relates to a method of manufacturing a jangeotang sauce and a method of manufacturing a home quick meal (HMR) pack product, characterized in that it comprises a.

Eel is a fish that mainly lives in turbid water, stays under water during the day, and moves in groups to the surface at night. Taxonomically, all types belonging to the order of eels are included. It protects the body with the essence that comes out of about 180 holes on each side of the body. Since ancient times, eel is a high-protein diet that is good for relieving fatigue, has an excellent effect on improving liver function, and is effective in rehabilitation for people with deprivation and infertility in men, infertility in women, and for the growth of children. It is known as a food that has.

In addition, eel is rich in unsaturated fatty acids that lower cholesterol levels in the body, prevents arteriosclerosis by interfering with the clotting of platelets, and is rich in calcium, which has excellent effects in preventing osteoporosis. Eel contains a lot of vitamin A, and vitamin A is effective in promoting growth, restoring vision, maintaining the health of skin and mucous membranes, and energizing agents. In addition, it is known that the content of DHA (Docosahexaenoic Acid) and EPA (Eicosapentaenoic Acid) is higher than other fish species, so it has excellent effects in preventing dementia and inhibiting cancer.

In general, eel soup is one of the traditional health foods, and it is eaten in a cauldron when the body is weak or tired. The manufacturing method of eel soup has characteristics in each region, such as a method of making eel soup with bone alone or by putting eel in a bucket, but the present invention extracts extract by boiling the herbal licorice in the eel bone and adding eel meat and seasonings to the eel soup. A method of making a sauce and a method of making a HMR eel soup pack made by adding water and seasoning to this eel soup, boiling it again, and then packing separately aged siraegi and mugwort together.When the pack is opened and boiled, it is consumed immediately. Is a possible product.

Looking at the prior art in this field, there are registered patent No. 10-1033667 (method of manufacturing jangeo-tang using fermented siraegi and health supplement food using the same), and Patent Publication No. 10-2017-0062755 (method of manufacturing jangeo-tang using medicinal herbs) ( Hereinafter referred to as “prior art”).

Registered Patent No. 10-1033667 is a broth made by mixing Chinese medicinal materials including ripened siraegi and hawthorn (fruit of hawthorn with seeds) and sine (沙仁; seeds of cattle wheat belonging to the Ginger family). It is a health supplement, characterized in that it is mixed with eel meat to make eel soup, concentrated, dried, and then powdered to form any one of granules, pills, and capsules.

Publication No. 10-2017-0062755 (method for manufacturing eel soup using herbal medicine) is a method for manufacturing eel soup that uses an oven, uses a lot of herbal medicines, and includes a lot of steps.

The above prior technologies are in a state that is difficult to apply in general restaurants or homes because the manufacturing process is complex, cost composition is high, and equipment is expensive. There is this.

In addition, other prior art not described above also differs only in the method of manufacturing eel soup, the manufacturing process and intake process of eel soup cannot be easily and conveniently completed, the manufacturing cost is high, and there are limitations in creating new functions.

Prior art literature

Patent Literature

(Patent Document 0001) Registered Patent Publication No. 10-1033667 (Method of manufacturing jangeotang using fermented siraegi and health supplement food using the same)

(Patent Document 0002) Korean Patent Publication No. 10-2017-0062755 (Method of manufacturing jangeotang using herbal medicine)

The present invention simplifies the manufacturing process mentioned above, reduces manufacturing cost, and adds a function of body care, by simplifying the process of making eel soup that is generally used, shortening the time required for manufacturing eel soup and completing the eel soup within a short time. Its purpose is to provide a manufacturing method that can be done.

In addition, eel meat and various seasonings and vegetables are added to the eel bone extract to make eel soup sauce, and the nutritional components of eel, herbal medicines, and siraegi are mixed together to create a healthy nutrition food for revitalizing body function and bowel function. Its purpose is to provide.

In addition, it is an object of the present invention to provide a method of manufacturing a eel soup pack product that aims to make jangeotang easier and more convenient to consume than the existing eel soup by manufacturing jangeotang as a home quick meal (HMR) pack.

In the present invention, licorice and eel bones are boiled over low heat to extract eel bone extract, and eel meat and seasonings are added to the extract to make an eel soup sauce, and then water and seasoning are added to the sauce, boiled again, and then aged separately. It relates to a method of manufacturing a home quick meal (HMR) eel soup pack that packs and mugwort together,

Eel bone extract extraction step of trimming the eel bone separated from the eel, immersing it in water to drain the blood, putting it in a rotating soup pot, and boiling it with licorice; Preparing the eel meat from which the bones have been separated after being boiled; Cutting and grinding seasonings such as licorice, leek, onion, garlic, ginger, etc. to a certain size; Aging after boiling radish siraegi and mugwort soaked in cold water; Adding the prepared eel meat and seasonings to the extracted eel bone extract and boiling to make an eel soup sauce, cooling, and subdividing; Making eel soup by boiling the ground vegetables, miso, and perilla powder in the eel soup sauce; Filling, packaging, sterilizing, and cooling the made eel soup into an HMR pack; It characterized in that it comprises a.

In addition, in the present invention, 5 parts by weight of licorice and 50 parts by weight of eel bone are added to 100 parts by weight of the water, and then boiled for 5 hours over low heat to extract eel bone extract. , Garlic, ginger, and other seasonings are added and boiled for another 5 hours to make eel soup sauce.

In addition, the completion step of the eel soup using the eel soup is characterized by boiling red pepper powder, soybean powder, and salt in the sauce, and adding twice as much water as the sauce.

In addition, it is characterized in that the finished eel soup is filled in a pack together with aged radish siraegi and mugwort, and a HMR eel soup pack undergoes packaging, sterilization, and cooling steps.

In the present invention, by adding eel meat and aged radish siraegi, mugwort, and various vegetables to the eel bone extract, it is provided as a hot water. There is an advantage to be able to.

In addition, by providing a mixture of radish siraegi and mugwort aged in the eel soup of the present invention, there is an effect of being able to naturally drink and use it as a health food for men and women of all ages.

The present invention made as described above is a stamina food containing eel as its main ingredient, which is good for skin beauty and is effective in restoring physical strength, because it is rich in vitamins.Since it is a nutritional food cooked with licorice, seasoning, and clean siraegi, antibacterial, anti-inflammatory, analgesic and blood circulation In addition to helping to improve, it can help restore energy, strengthen immunity, and improve health.

In addition, seasonings such as licorice, leek, onion, garlic, and ginger are added in the process of extracting the extract and making the sauce, and siraegi and mugwort are added in the process of completing the eel soup into a household pack product to further enhance the flavor. The seasoning ingredient has the effect of adding the umami taste of eel soup.

In addition, when the seasonings and ingredients are mixed, the fishy smell peculiar to eel is significantly reduced, thereby reducing the feeling of resistance to eel soup when ingested.

In addition, boiled and aged shiraegi and mugwort have good flavor and texture so that anyone can easily consume it, and because it has high fiber, it helps digestion and is low in calories, so it is effective in preventing obesity.

In addition, since it has been developed as a quick home meal (HMR) pack product, anyone of all ages can easily consume it as an eel soup for meals to lead a healthy life.

Figure 1 is a process chart showing the extraction of eel bone extract, the method of manufacturing eel soup sauce, the manufacturing process of eel soup using the eel soup source, the process of making eel soup into an HMR pack product, etc. according to the present invention.
Specific contents for carrying out the invention
In the present invention, licorice and eel bones are boiled over low heat to extract eel bone extract, and eel meat and seasonings are added to the extract to make an eel soup sauce, and then water and seasoning are added to the sauce, boiled again, and then aged separately. It relates to a method of manufacturing a home quick meal (HMR) eel soup pack that packs and mugwort together,
Eel bone extract extraction step of trimming the eel bone separated from the eel, immersing it in water to drain the blood, putting it in a rotating soup pot, and boiling it with licorice; Preparing the eel meat from which the bones have been separated after being boiled; Cutting and grinding seasonings such as licorice, leek, onion, garlic, and ginger into regular sizes; Aging after boiling radish siraegi and mugwort soaked in cold water; Adding the prepared eel meat and seasonings to the extracted eel bone extract and boiling to make an eel soup sauce, cooling, and subdividing; Making eel soup by boiling the ground vegetables, miso, and perilla powder in eel soup sauce; Filling, packaging, sterilizing, and cooling the made eel soup into an HMR pack; It is achieved through.
Hereinafter, with reference to the accompanying drawings, a method of manufacturing a jangeotang sauce and a method of manufacturing a quick home jangeotang using this source will be described in detail as follows.
(1) The first pre-treatment step (eel bone care and extract extraction)
Remove the eel intestines attached to the bones of the eel and remove the primary blood by immersing it in clean water around 10 degrees for about 5 hours.
At this time, it is desirable to soak the eel bones for 5 hours. If less than 5 hours, the blood in the eel bones does not completely escape, so it is not effective in terms of hygiene, and if it is more than 5 hours, it becomes inefficient in terms of economics.
Tap water is generally used for the water used in this process, and it is desirable to exchange the water of the immersed bone every about an hour. The way is also good.
Put the eel bones immersed in cold water into a rotating soup pot, turn off the heat at a boiling point, and discard the water to wash the blood.
The eel bones from which blood has been completely removed through the above process are put in a rotating soup pot with water in a ratio of 1:4 and heated at a boiling point to low heat for 5 hours, then put in the same amount of water and heated over high heat for 2 hours. The bone extract is first concentrated.
After separating and filtering the eel bones from the primary extract concentrated in a pressure cooker, add licorice and boil over low heat for 2 hours to add the ingredients of licorice to the extract, and further concentrate it secondarily.
The first and second concentrated extracts are put in a cooler and cooled.
The licorice (甘草) is excellent in neutralizing and detoxifying effect against poison in oriental medicine, controlling fever and morale of the intestine, good communication of all blood veins, strengthening muscles and bones, and known pharmacological action is detoxification, hepatitis, urticaria, It is effective for dermatitis and eczema. Jinhae and geodam, muscle relaxation, diuretic, anti-inflammatory, and is said to suppress peptic ulcer. In addition, licorice has a coordinating effect like adrenal cortex hormone, so it acts to relieve pain or nerve tension caused by muscle tension, and is effective for gastric ulcers and duodenal ulcers. It has decholesterol action to prevent arteriosclerosis and to detoxify toxic substances, so it strengthens the function of the liver. In addition, it showed a clear therapeutic effect on pleurisy and pulmonary tuberculosis. There are reports that the treatment effect was seen. In Donguibogam, licorice controls cold fever and fraud, normalizes the physiology of eyes, nose, mouth, ears, and urine, communicates all blood veins, strengthens muscles and bones, and improves nutrition. In addition, it is said to detoxify the toxicity of all medicines and to make the medicinal effects appear well by harmonizing various medicines with each other.
(2) 2nd pre-treatment step (cleaning, boiling and crushing eel)
The eel meat prepared by separating the bones is soaked in clear water for about an hour, and then foreign substances such as blood and impurities are removed.
Blanch the eel meat in boiling water.
The boiled eel is crushed with a grinder.
(3) 3rd pretreatment step (seasoning and grinding)
Wash green onions, onions, garlic, and ginger thoroughly.
Drain the seasonings, put them in a grinder, and grind them.
The green onion is a vegetable known to warm the body, reduce heat, get rid of cough and phlegm, and have an effect on colds. The nutritional value of leek is more in the blue part than in the white part, but it contains vitamins A, C, K, and calcium, and the white part is used in herbal medicine for phlegm removal, sweating, diuretic action, and anthelmintic repellent. Water made with green onions is good for rheumatism and frostbite, and has nerve stability and fatigue recovery effects. In addition, it helps blood circulation smoothly, helps with cold hands and feet, and has the effect of lowering cholesterol, so it is good for preventing high blood pressure, arteriosclerosis, and various adult diseases.It also contains calcium, which strengthens bones and has good effects on osteoporosis.
The onion is a protein-rich vegetable and contains glucose, sugar, fructose, maltose, and the like, so it has a characteristic sweet taste. These onions are not used as a main ingredient of food because of the characteristic spicy and arid taste of onions due to propyl disulfide and allyl sulfide components, and are mainly used as a subsidiary material as a spice after being juiced or sliced and cooked. In addition, onions contain a lot of calcium and iron, and calcium has nerve sedation in the human body and contains important minerals that increase endurance. Meanwhile, Donguibogam is known to be effective in preventing cold, constipation, fatigue, insomnia, arteriosclerosis, blood circulation, antipyretic action, constipation prevention, reinforcement of renal function, and liver function.
Since the garlic contains various physiologically active substances, it has been widely used as a spice and medicine from ancient times. In addition, the Allicin component of garlic is known as a sulfur compound with physiological activity, and the compounds produced during the decomposition of allicin have blood pressure lowering, antibacterial, anticancer, antioxidant, antimutagenic, and arteriosclerosis prevention and It is known that it has many physiologically active effects such as treatment, antidiabetic effect, diuretic and intestinal action.
The ginger treats chills, fever, headache, vomiting, seawater, and phlegm caused by a cold. It is also effective for abdominal pain and diarrhea caused by food poisoning. As a pharmacological action, gastric juice secretion promotion, digestion enhancement, heart excitation, blood circulation promotion, and inhibition have been reported.
(4) 4th pretreatment step (vegetables trimming, boiling, washing, dehydration, subdivision)
Soak radish siraegi and mugwort in water for about 30 minutes, soak and clean.
Boil the trimmed radish siraegi and mugwort for about 1 hour.
The boiled radish sirae and mugwort are washed and dehydrated, put in a mixing tank, and aged for 12 hours at a temperature of 45 degrees Celsius.
Divide radish siraegi and mugwort into small portions and store them in the refrigerator.
Boiled and dried siraegi are rich in vitamins and minerals, are rich in dietary fiber, and are good for constipation, are good for anemia due to high iron content, and contain calcium and dietary fiber to lower blood cholesterol, prevent arteriosclerosis, and feel satiety. It is known as a good food for a given diet.
Mugwort has attracted attention as a health food for Koreans enough to appear in the Dangun myth. According to Donguibogam, mugwort is said to have warm properties and is good for treating abdominal pain by strengthening the functions of the stomach and liver and kidneys. As a Korean proverb says, "I ate a 3-year-old mugwort from a 7-year-old disease and healed it", mugwort, along with garlic and carrots, contains a large amount of beneficial ingredients that can be counted as one of the three major plants that prevent adult diseases. In particular, the effect of clearing the blood, improving blood circulation, sterilization, pain relief, and anti-inflammatory effects are the efficacy of mugwort that has already been confirmed by science. In addition, mugwort warms the uterus such as cold, lobster, and menstrual pain, so it has excellent effects on women's diseases. In addition, it has a hemostatic function, so when you have a nosebleed, rub the raw mugwort to block the nostril or attach it to the wound when it is cut, and the blood will soon stop. In addition, it is known to have antipyretic and detoxification anthelmintic action, and raw juice strengthens blood pressure, promotes digestion, and has anti-inflammatory properties. And it is known to have excellent effects in preventing various adult diseases. Mugwort is excellent in purifying dirty blood, replenishing insufficient blood, and helping blood circulation to drive away cold air from the body to warm the body. This is why it is good for people who are exposed to the cold to eat mugwort.
(5) eel soup sauce manufacturing
In the eel bone extract extracted in the first pretreatment step, the eel meat prepared in the second pretreatment step is added and boiled for about 1 hour.
Add the seasonings prepared in the third pretreatment step, such as leek, onion, garlic, and ginger, and boil for another 2 hours.
Stir in the boiling process to make eel soup sauce.
Put the made eel soup sauce in a cooler, cool it down, and keep it in a refrigerator.
Eel has a high content of protein and vitamin A, and contains a large amount of inorganic nutrients such as calcium, phosphorus, and potassium, so it has been widely used as a nutrient tonic food since ancient times. In particular, in the case of vitamin A, it is known that it contains nearly 200 times more vitamin A compared to beef. Vitamin A is an essential nutrient for the human body such as growth, reproduction, resistance, vision, and skin health.
Since ancient times, eel has been used as a folk remedy for pulmonary tuberculosis, low back pain, neuralgia, pneumonia, arthritis, recovery of sexual function, and improvement of the weak constitution of young children.In ancient books including Donguibogam, pulmonary tuberculosis, low back pain, neuralgia, pneumonia, arthritis, skin beauty, vitality There is a record that it is good for recovery and energy improvement.
In addition, because eel is rich in unsaturated fat, it is effective in preventing arteriosclerosis by lowering cholesterol levels in the body, and EDA and DHA prevent arteriosclerosis by interfering with the clotting of platelets.
In addition, because eel is rich in calcium, it has an excellent effect in preventing osteoporosis. It is also effective in anemia because it is rich in iron. It is also rich in vitamins B1 and B2 to prevent aging.
In addition, eel is rich in mucin and chondroitin ingredients that enhance male energy, gives elasticity to women's skin, and evenly contains calcium, magnesium, phosphorus, iron, potassium, sodium, etc. to improve the weak constitution and the growth of children. It is said to have an excellent effect on.
In order to maximize the efficacy of such eel, the present invention is intended to increase the absorption rate in the body by extracting extract from eel bones and crushing eel meat to make eel soup sauce.
(6) eel soup manufacturing
Add water in the ratio of 1:2 to the prepared eel soup and boil.
Add perilla powder, roasted soybean powder, and red pepper powder and simmer for about 2 hours.
Cool the finished eel soup for about 2 hours to cool it down.
(7) Eel soup pack packaging
Add siraegi prepared by subdividing in advance into the pack.
Add eel soup to the pack.
Seal the eel soup pack and sterilize it.
Store the sterilized eel soup pack frozen.
<Example>
Remove the eel intestines attached to the bones of the eel and remove the primary blood by immersing it in clean water around 10 degrees for about 5 hours. Put the eel bones in a rotating soup pot and heat it to turn off the heat at the boiling point, and discard the water to wash the blood.
After the above process, 50kg of eel bones and 200L of water, which have been completely removed from blood, are placed in a rotating soup pot at a ratio of 1:4, and heated for 5 hours by reducing to low heat from the boiling point, and then adding the same amount of water and heating over high heat for 2 hours. The eel bone extract is first concentrated.
After separating and filtering the eel bones from the primary extract concentrated in a pressure cooker, add licorice and boil over low heat for 2 hours to add the ingredients of licorice to the extract and at the same time to further concentrate the second time, put the concentrated extract in a cooler and cool.
60kg of eel meat prepared by separating the bones is soaked in clear water for about 1 hour, then boiled in boiling water after removing foreign substances such as blood and impurities, and then crushed with a grinder to prepare.
Prepare 22kg of leek, 22kg of onion, 12kg of garlic, and 1kg of ginger.
Wash green onions, onions, garlic, and ginger thoroughly.
Drain the seasonings, put them in a grinder, and grind them.
Prepare 5 kg of radish shiraegi and 100 g of dried mugwort.
Soak radish siraegi and mugwort in water for about 30 minutes, soak and clean.
Boil the trimmed radish siraegi and mugwort for about 1 hour.
After washing and dehydrating boiled radish sirae and mugwort, put radish siraegi and mugwort in a mixing tank and aged for 12 hours at a temperature of 45 degrees Celsius.
Divide the mixture of radish siraegi and mugwort into 60g pieces and store in refrigerator.
Prepared 200kg of eel bone extract, put 55kg of prepared eel meat and boil it for about 1 hour.
Add 22kg of leek, 22kg of onion, 12kg of garlic, and 1kg of ginger, which have been trimmed in advance, and boil for another 2 hours.
The eel soup sauce is made by stirring so as not to stick to it during the boiling process.
Put the made eel soup sauce in a cooler, cool for 3 hours, divide into 3 kg each, and keep frozen.
Boil 3kg of prepared eel soup with water in a ratio of 1:2.
Add 500g of perilla powder, 100g of roasted soybean powder, and 5g of red pepper powder and boil for about 2 hours.
Cool the finished eel soup for about 2 hours.
Add 60 g of a mixture of radish siraegi and mugwort prepared by subdividing into a packaging pack for 1 serving of eel soup.
Add 540g of eel soup to the pack.
Seal the eel soup pack and sterilize it.
Store the sterilized eel soup pack frozen.

There is no corresponding information.

Claims (4)

Eel bone extract extraction step of trimming the eel bone separated from the eel, immersing it in water to drain the blood, putting it in a rotating soup pot, and boiling it with licorice;
Preparing the eel meat from which the bones have been separated after being boiled;
Cutting and grinding seasonings such as licorice, leek, onion, garlic, and ginger into regular sizes;
Aging after boiling radish siraegi and mugwort soaked in cold water;
Adding the prepared eel meat and seasonings to the extracted eel bone extract and boiling to make an eel soup sauce, cooling, and subdividing;
Making eel soup by boiling the ground vegetables, miso, and perilla powder in eel soup sauce;
Filling, packaging, sterilizing, and cooling the made eel soup into an HMR pack;
A method of manufacturing a jangeotang sauce and a method of manufacturing a home quick meal (HMR) pack product comprising:
In Section 1, 5 parts by weight of licorice and 50 parts by weight of eel bone are added to 100 parts by weight of the water, and then boiled over low heat for 5 hours to extract the eel bone extract, and pretreated eel and licorice, leek, onion, garlic. It is characterized by adding seasonings such as ginger and boiling for 5 more hours to make eel soup sauce.
After passing through claims 1 and 2, the completion step of the eel soup is characterized by boiling red pepper powder, soybean powder, and salt in the eel soup sauce, and adding twice as much water as the sauce.
It is characterized in that the HMR eel soup pack is filled with the eel soup and the aged radish siraegi and mugwort in the pack, followed by packaging, sterilization, and cooling steps.

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