KR101301813B1 - Pickled salads Manufacturing - Google Patents

Abstract

Pickled food is being re-examined as a true LOHAS food beyond well-being.
It is a natural fermented food and the unique taste of fermentation goes well with any food.
Matches with meat to help digestion and balance nutrition.
Various traditional fermented foods have been spotlighted as a solution to reduce the incidence of adult diseases and cancer in modern people.
Mackerel is rapidly decaying, so if you catch it, it will be frozen right in the boat.
However, freezing mackerel destroys protein, constricts fish meat and destroys the juice.

By using the juice mixed makgeolli vinegar prepared in the present invention, frozen and pickled in the mountains, transported and stored in the pickled state can be kept fresh and the best taste.
Pickled in vinegar is inexpensive to make, long-lasting and eliminates fish and meat sensations.

In addition, pickled mackerel, chicken breast, cow or pig hind legs in vinegar to prevent decay bacteria that easily cause injury allergies by preservative action of vinegar,
The mutual effect prevents fishy fishy smell and improves the taste and flavor of ingredients.
As the pH drops, the salt is prevented from dissolving the soluble protein, and the food is super-pickled so that the protein is agglomerated to make the meat physically solid.

Mix the seaweed extract and Astragalus extract and season it with fish and meat,
It improves the texture of the material by aging at low temperature, and there is no need to separate salts or sugars by the sugar contained in salt salts contained in the seaweed, so it is a well-being type that does not use sweeteners. It is a good health food.

In addition, when heated on a strong fire, acetic acid contained in the pickled mackerel, chicken breast, and hind legs is moderately disappeared, so that the sour taste caused by pickling can be disappeared, and it is possible to cook a diet that contains nutrients and flavors unique to the ingredients.

Mackerel, which is usually a blue fish, has a fishy fishy,
Chicken fat meat, known as a diet, rich in protein and low in fat, cows and pork hind meats are full of texture, and the method of producing a dietary pickle salad that eliminates the lack of taste and flavor for cooking.

Description

Pickled salads Manufacturing

The present invention relates to a method for producing an effective diet for a diet by increasing the natural nutrients of ingredients such as blue fish mackerel, chicken breast, hind legs, and the like by vinegaring.

In general, fish and meat are kept frozen.

Mackerel, which is a blue fish, has a fishy fishy, low-fat, protein-rich chicken breast, beef and pork hind legs, which are used as a dietary formula. To cook, the reality is lack of taste and flavor.

In the present invention, the mackerel is marinated in vinegar to neutralize trimethylamine, which is an odor component, to remove fish fishy, and to aggregate fish protein to make fish flesh hard.

Acetic acid acts on calcium, making it possible to eat even bones.

Under the influence of the penetration pressure, the moisture in the material is removed to make the meat soft.

In addition, you can enjoy the chewy taste of meat by the action of vinegar that solidifies the protein by marinating chicken breast, cow or pork hind legs in seconds.

Vinegar has the effect of inhibiting browning, such as vegetables by inhibiting oxidase.

Enzyme milosinase inhibits the decomposition of compounds contained in vegetables to prevent spicy taste. In conjunction with bleaching, soak vegetables such as burdock, potatoes, sweet potatoes, and yams in vinegar to remove steamed or arine flavors.

Mackerel, chicken breast, beef or pork chops, which are marinated in early spring, are soaked in seaweed and Astragalus extract and ripened at low temperature to replace salt with salty taste of seaweed, and sugar to sweetness of Astragalus. To improve the texture of the material,

Frozen in fish or meat storage methods, protein is destroyed, shrinkage occurs and the juice is dried.

However, fish or meat that has undergone the process of pickling, seasoning, aging, smoked, etc. provided in the present invention provides a fresh storage method because the protein is preserved and the juice is alive.

When you fry the pickled ingredients on a strong fire, acetic acid disappears moderately and you can make a diet salad that you can feel sweet by the glucose contained in the candle.

The salads prepared in this way can be selectively used according to the kinds of salads such as pickled mackerel, chicken breast, and hind leg. Six kinds of raw vegetable salads and three kinds of fried vegetables are prepared and burdock, yam, potato, sweet potato, etc. With the choice of vegetables, you can cross the diet according to your taste, so you have a wide range of choices to make a variety of diets to make a super-pickled diet salad that you can enjoy a long-term diet.

Organic acid-rich fruits such as pomegranate, pomegranate and mulberry are made into shredded juice.

After 180 days, filter out the waste and filter out the liquid.

Sanyacho fruit vinegar dipping process to produce vinegar by natural ripening for at least 1 year;

Combine fermented rice, koji, and water at room temperature for 7 days to ferment alcohol.

Process of making vinegar mixed vinegar with acetic acid fermentation by mixing at a rate of 1 hop of 100% Sanya vinegar fruit vinegar completed in the process of dipping makgeolli fruit vinegar into 1 jar of rice wine;

Boiling and cooling water 2, mixing the vinegar 1 in the ratio of vinegar 1 prepared in the process for making makgeolli vinegar to mix the vinegar for pickling;

Blue fish pickling process such as vinegar;

Chicken breast marinating in blended vinegar;

Cow, pig hind leg marinating process in the blended vinegar;

Step 1: extract the seaweed solution by heating the mixture with 1 to 1 ratio clear water

Sulfuric acid extraction step of heating by adding water to the sulfuric acid

Mixing hamcho extract and sulfur extract in a ratio of 1: 1;

Ultra-pickled mackerel, chicken breast, hind legs, soaked in a mixture of seaweed extract and astragalus extract and ripening at low temperature;

Roasted in a strong pan on a strong fire with a variety of vegetables and olive oil, the acetic acid disappears moderately to produce a fried vegetable salad that can be sweetened by the glucose contained in it, providing a salad that blends with fresh vegetables and dressing sauce or balsamic vinegar Super pickled mackerel, chicken breast, hind leg salad

The finished vinegar contains at least 4% of acetic acid and a small amount of alcohol, glycerin, esters, sugars, salts, etc. These vinegars are used as seasonings to make acidic foods from ancient times when cooking foods, both east and west. It is also used to improve the taste of meat and meat.

Because of the pickling effect of vinegar, the pickles of mackerel, chicken breasts, and hind legs tend to pickle to soften the meat and enhance flavor.

The organic acids in the vinegar keep the fish protein firm and soften the fish bones as well as catch the fishy smell.

Sour acidity promotes appetite and metabolizes smoothly.

It is a well-being diet without the use of sweeteners because it does not need to separate salts or sugars by mixing seasonings with mackerel and meat and mix it with seasonings.

Mackerel is also rapidly decaying, so if you catch it, it will be frozen right in the boat.

When the mackerel is frozen, the ice crystals break down the protein, shrinking the fish flesh and destroying the gravy.

Juiced vinegar mixed Makgeolli vinegar prepared in the present invention can be taken in the pickled state without pickling the mackerel pear or mackerel in the mackerel farm to transport the pickled mackerel with freshness and the best taste and also in storage method And, because it is a matured, smoked material has the effect of maintaining long-term freshness.

If you fry the pickled ingredients with vegetables on a strong fire, the acetic acid contained in the mackerel, chicken breast, and hind legs is moderately disappeared, making it a dish that feels sweet by the glucose contained in the vinegar.

This cooking method is usually blue fish, mackerel is fish fishy,

Due to its low fat, chicken breast meat and cow's hind leg meat, known as diet foods, are used as a dietary formula, and the texture and texture are so full that it eliminates the shortcomings of taste and flavor. Is born of cooking,

Various kinds of foods such as mackerel, chicken breast, hind leg, three kinds of ingredients such as burdock and yam, three kinds of stir-fried dishes, three kinds of raw vegetables and salad, etc. have.

1: manufacturing process diagram

Reference material based on the invention

Vinegar

The characteristics and role of vinegar are sour and acetic acid, the main ingredient, prefers oxygen in the warm air and clear air, and it is a catalyst that promotes metabolism in our body and protects vitamin C, which is the main function of salt excretion and vitamin C. It is an essential food for our body that promotes new cell division and cleans up waste products to prevent acidification of body fluids or blood.

Therefore, vinegar with microorganisms has many benefits, including obesity and cancer prevention.

▷ Makgeolli vinegar

There are 200 to 300 million yeasts in 1 ml of rice wine.

Yeast contains bioactive substances like amino acids, vitamin B and hexane,

Flavored rice wine is rich in organic acids such as citric acid and succinic acid.

The main ingredients of makgeolli are 80% water, 10% dietary fiber, 2% protein, 0.8% carbohydrates, and the rest of fat.

One bowl of makgeolli contains 100 to 1000 times more fiber than other foods and 500 times more yogurt than lactic acid bacteria.

It is effective for chronic constipation and lowers uric acid levels that cause cholesterol and gout, which is also effective in preventing cardiovascular disease.

In addition, it is rich in vitamin B group, which is especially helpful for middle-aged men, which has the effect of relieving fatigue, regenerating skin, and improving eyesight. Also, recent scientific experiments show that it is good for anti-cancer effect, adult disease, and prevention of hypertension. Coming out

Vinegar pickled [vinegared pickle, 食醋]

Pickles of seafood and meat in salt and vinegar. The salt and vinegar are prevented from decaying due to mutual preservation effect, flavor is formed, and the pH is lowered, so that dissolution of salt-soluble protein is prevented.

▷ Hamcho

100 g of seaweed contains 670 mg of calcium, 70 mg of iodine, and 6.5% sodium, 16% salt, and 50% vegetable fiber.

Calcium is seven times more than milk, iron is 40 times more than laver or kelp, and potassium is three times more than oysters.

In addition, there are more than 90 minerals in the sea.

Seawater contains very little mineral enzymes, about a millionth.

This mineral enzyme in the seaweed is used to purify water by decomposing organic matter in seawater. Without this enzyme, the sea will decay in less than a year. The peculiarity of the seaweed is that it is difficult to artificially extract the enzyme from the sea, whereas the seaweed contains a large amount of it.

Enriched in seaweed, this enzyme breaks down the stool, a sticky waste product attached to the small intestinal wall in the human body, and releases it out of the body.

Mackerel

Mackerel contains much higher omega-3 fatty acids, DHA or EPA, which are good for preventing cardiovascular diseases than eel or salmon, preventing vigorous weakness due to blood circulation disorders, and high protein foods containing more than 20% protein.

It is rich in antioxidant nutrients such as vitamin A and vitamin E, which can protect your body from free radicals.

Mackerel is rich in nutrients such as protein, fat, calcium, potassium, vitamin A, vitamin B and vitamin D.

It contains many of the special nutrients found in fish, EPA and DHA.

Both unsaturated fatty acids, DHA and EPA, significantly reduce blood cholesterol levels

It is effective in preventing senile dementia by activating adult diseases and brain activity such as hypertension arteriosclerosis.

In particular, DHA promotes brain development and activity, increases flexibility, facilitates brain rotation, and improves cell function, improving memory and learning.

It is important in adolescence and old age as brain function declines.

▷ Chicken Breast

Chicken breast meat is much higher than other animal foods, which is good for athletes, and is known as a representative diet food.

Compared with other parts, it has less fat and its flesh is delicate and tender, so it is light in taste and absorbed well.

▷ hind leg [fresh ham]: pork meat of the span area.

It has thick flesh, dark flesh and low fat.

It is a popular spot for high-quality ham and is popular with people who care about their health.

It weighs about 7.5kg from a pig and is also called 'Fuji' or 'Flesh meat'.

Due to its low fat and delicate meat, it is also used for meat processing such as ham.

Next to the tenderloin, it is rich in vitamin B1 and is highly nutritious.

It contains protease, an enzyme that breaks down protein, the major component of pork, and lipase, an enzyme that breaks down fat.

Referring to the manufacturing process according to the reference material and the drawings presented in detail as follows.

Sanya fruit fruit vinegar dipping process

( I choose a conventional parallel compound fermentation method)

<Materials> Seasonal selection of fruits rich in organic acids (such as trees, pomegranates, and Audi)

<Compound Ratio> Fruit 1 kg weight%, yeast 1 g weight% ratio

1.Preparing ingredients carefully selected from pesticide-free wild vegetables and washed with water:

2. The shredding step of making these fruits juice at a sugar content of 7 ° brix or more:

3. Add 1g of yeast juice per 1kg of juice to about 70% of the jar.

Dipping Steps:

4. Ripening step in which the temperature of 10-18 ℃ is constant without direct sunlight:

5. After 180 days, filter out dust and filter only liquid:

6. After aging for over 1 year, vinegar with 5% acidity is produced.

Sanya Fruit Vinegar Manufacturing Steps:

(Reference)

1. Fruit vinegar can be used after 180 days, but it should be used after ripening for more than one year in a place with good air for a deep flavor.

2. Do not block the entrance completely so that the jar entrance can penetrate the acetic acid bacteria in the air.

3. Remove the biofilm in the candle jar once a month or two and stir well.

Juicer vinegar blended rice wine vinegar making process

Material Preparation, Non-glutinous Rice 2.7Kg Yeast 1.6Kg Water 60ℓ Sanyacho Fruit Vinegar 1 Hop (180ml)

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1. Soak 2.7Kg of non-glutinous rice in water for more than 6 hours to make a gourd rice and cool completely.

Mix 1.6Kg of yeast powder and 60ℓ of water together, mix it, mix it in a jar, seal it with Beboza, and soak alcoholic rice wine.

2. Makgeolli fermentation step of fermenting 1 to 5-7% alcohol content for 7 days at the temperature of 28-30 ℃:

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3. Filtration step of sifting rice wine when sifting of two:

4. Mix 1,800 ml of makgeolli, filtered in 3, with 180 ml of 100% wild vegetable vinegar, prepared in the soy sauce juice dipping process, and put it in a jar again and ripen for 7 days at 22-23 ℃ temperature to ferment acetic acid to more than 5% acidity. Acetic acid fermentation step in:

5. 180 days natural fermented juicer vinegar blended rice wine vinegar completion steps:

(Note 1)

1. It is a makgeolli vinegar prepared by mixing the fermented juice vinegar instead of yeast and can be used after 180 days.

It is recommended to use it for more than one year to give it a deep flavor.

2. Cover the candle jar agar with a net so that the bacteria can breathe

Remove acetic acid membrane and stir well to allow volatilization of alcohol during acetic acid fermentation

(If you stir a lot, the color of the candle turns dark, and you can get good vinegar.)

(Note 2)

1. Good wind, sunshine, and good temperature, the eye's reproductive power is good.

It should be sunny in the morning and then shaded and windy in the afternoon.

2. The finished vinegar contains at least 4% -5% acetic acid and a small amount of alcohol,

The acidity of all vinegar is legally above 4%.

(Persimmon vinegar is more than 2.6%, and fruit vinegar is mostly 4-5%).

Pickle vinegar blending process

1. Boiled water boiled and cooled 2 Sanyacho juice vinegar mixing Pickling vinegar blending step of adjusting the mixing acidity to 3% or less by the weight% ratio of vinegar 1 prepared in the process of making makgeolli vinegar:

(Reference)

1. When the ingredients were pickled using the vinegar stock solution for pickling, the acidity was so strong that the intrinsic texture of the material was significantly reduced, and it was determined that the optimal pickling was a dilution of 2: 1 by weight%.

2. Depending on the conditions of transportation, such as mackerel farm or farming area, dilution at 3: 1 weight% ratio may be used for 24 ~ 36 hours.

3. When drinking the vinegar as a food beverage, it is preferable to drink diluted 5-7 times or more.

Hamcho and Astragalus Extract Extraction Process

1.A seaweed solution extracting step of extracting the heated solution containing the mixture for 1 to 4 hours at 100-105 ℃ by mixing clear water in a weight ratio of 1: 1 to the seaweed:

2. The step of preparing the seaweed extract by pressing the filtered liquor into the filter cloth and then filtered secondly to condense at a temperature of 60 ° C. and an internal vacuum of 70 mmHg so as to show the maximum solubility in cold water:

3. A sulfur-based liquid extraction step of extracting heated sulfuric acid liquid at 100-105 ° C. for 3-4 hours by adding 1,000 ml of water to 100 g of sulfuric acid:

4. Aqueous extract was concentrated on a filter cloth by compression filtration, and then filtered secondly to concentrate at a temperature of 60 ° C. and an internal vacuum of 70 mm Hg to obtain maximum solubility in cold water.

5. Mixing the seaweed extract and Astragalus extract in a weight% ratio of 1: 1

(Reference)

1. Seaweed has the effect of eliminating stool, but it has strong salinity, so you can adjust the salinity instead of salt.

2. Astragalus will contain sugar, making it a base spice that gives the effect of spice instead of sugar on mackerel, chicken breasts, and hind legs, making it a true lohas food beyond well-being.

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Blue Fish Pickling Process

1. Remove the head and viscera scales in the vinegar, which has been marinated in the pickling process, soak the well-washed mackerel in a sufficient amount and soak for 30 minutes, then scoop out and simmer for 12 hours at a low temperature of 4-5 ℃.

2. Add the step of adding pickled mackerel to red seaweed and coriander juice extract in the coarse red seaweed extract blended in the fermentation process, and adding seaweed (saline) and coriander (sweet) to mature at low temperature of 4-5 ° C for 12 hours:

3. Semi-dried stages where pickled mackerel is dried for half an hour in natural wind:

4. First cooking stage of smoked semi-dried mackerel in smoker for 1 hour:

(Example)

Mackerel is rapidly decaying, so if you catch it, it will be frozen right in the boat.

Mackerel freezing destroys protein, causing the fish meat to shrink and break the gravy.

If you do not freeze the mackerel at the mackerel pear or mackerel farm, you can pickle mackerel with fresh vinegar with fresh vinegar.

(Note 1)

The mackerel has a strong enzyme that breaks down its body, so when it dies, autodigestion occurs quickly, so when it dies, stiffness occurs after death, and the decomposition begins already. will be.

The protein in mackerel contains a lot of basic amino acid histidine, which contains 100 times as much as three times the horse mackerel.

This histidine turns into a harmful component called histimin at the beginning of its decay and the onset of decay. When this histimine accumulates in our body, it causes abnormalities in metabolism and causes various side effects and allergic phenomena.

Mackerel is tender and tends to rot. That's why it was said that mackerel lives and rots.

Living things are not rotten, but even fresh things mean that food poisoning is easy.

(Note 2)

Semi-drying: When dried more than the raw materials, the amount of DHA and omega-3 fatty acids, which are good for skin care, increases considerably.

It is also known that more and more nucleic acids are produced during drying.

(Note 3)

Smoked materials must be hard and must be deciduous as hardwoods.

The best among them is oak, oak, oak, chestnut, apple trees, etc.

Smoke wood can also be used as an artificial smoker that produces the same smoke and scent as a cherry tree.

&Lt; Comparative Example 1 &

Chicken Breast Pickling Process

1. Soak enough chicken breasts in the vinegar, which has undergone the vinegar for pickling process, soak it for 30 minutes, take it out, and take it out for 12 hours at 4-5 ℃ low temperature.

2. Add pickled chicken breasts to the seaweed and Astragalus extract blended in the Astragalus juice extract process, and add the seaweed (saline) and Astragalus (sweetness) which are aged for 12 hours at a low temperature of 4 to 5 ° C.

3. Begin cooking stages of pickled chicken breasts, smoked in a smoker for 2 hours:

&Lt; Comparative Example 2 &

Cow, pig hind meat pickling process

1. Pickle vinegar, which has been marinated in vinegar, is chopped to a suitable size, soaked in enough size, soaked for 30 minutes, then dried and soaked for 12 hours at 4-5 ℃ low temperature:

2. Add pickled hind limbs to the seaweeds and Astragalus extract extracted from the Astragalus juice extract process, and add the seaweed (salt) and Astragalus (sweetness) which are aged at low temperature of 4 ~ 5 ℃ for 12 hours:

3. Beginning stages of pickling marinated flesh in a smoker for 3 hours:

Super pickled mackerel, chicken breast, hind leg salad

Optional Ingredients: 4 pieces of pickled mackerel, 4 pieces of pickled chicken breast, 4 pieces of pickled hind meat, 100g of burdock, 100g of yam, potato, sweet potato

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(Super pickled mackerel, chicken breast, hind legs depending on the type of salad,

Burdock, yam, potato, sweet potato are optional depending on the season)

Common Ingredients: 1/4 Carrot, 2 Layers Lettuce, 1/2 Broccoli, 1 Bell Pepper, 5 Tomatoes, 1/2 Onion,

Seasoning: 4 tablespoons soy sauce, 2 tablespoons of olive oil, 1 teaspoon honey, 1 teaspoon perilla powder, 1/2 teaspoon sesame seeds,

Olive oil, salad sauce, balsamic vinegar 1 teaspoon (can be replaced with lemon juice)

1. Cut the pickled mackerel (chicken breast, hind leg) cooked in the pickling process in a similar manner, and mix it with the seasoning sauce for about 10 minutes.

Seasoning Steps:

2. The cooked mackerel (chicken breast, hind leg) of 1 is cooked with chaebol, lightly grilled with olive oil in a frying pan.

(When cooked, acetic acid in the ingredients disappears moderately and you can feel sweetness by the glucose contained)

3. Soak burdock, yam, potato, sweet potato in pickled vinegar for 10-20 minutes to get rid of the arine flavor.

Cut onions and carrots into round shapes and add them to cold water

Cabbage is cut to size by hand and soaked in cold water to make crispy.

Broccoli cut into small clusters and boil in boiled brine.

Carrot, burdock, yam, potato, and sweet potato are cut into various shapes to be cut into vegetables.

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4. Drain all the vegetables, put them on a plate in turn, mix all the dressing ingredients, and sprinkle on top of the raw vegetables, pickled mackerel (chicken breast, hind leg).

5. Stir-fry the pickled mackerel (chicken breast, hind leg) with a strong fire in a heated pan and stir-fried the pickled mackerel (chicken breast, hind leg) with balsamic vinegar and honey.

(Reference)

The pickled mackerel, chicken breast, hind leg, burdock, yam, potato, sweet potato in the present invention can be selectively used according to the type of salad, three kinds of fried vegetables, three kinds of raw vegetable salad and three kinds of raw vegetable balsamic vinegar dressing With a wide range of dishes available, you can choose to cross your diet to your liking.

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Sanya vinegar fruit vinegar dipping process, juice vinegar mixed makgeolli vinegar making process
Pickle vinegar blending process, seaweed, Astragalus extract blending process, etc. Blue fish, chicken breast, hind leg pickling process, super pickled mackerel, chicken breast, hind leg salad completion process

Claims (1)

Vinegar for pickling vinegar prepared by mixing acetic acid vinegar and fermented boiled water in the ratio of 1: 2 or 1: 3 by weight ratio of 1: 2 or 1: 3
Mackerel, chicken breast, bovine hind meat or pork hind meat in the pickling vinegar separately put in each container and simmered for 30 minutes in the vinegar for pickling and then simmered at a low temperature of 4-5 ℃ for 12 hours,
The pickled mackerel, chicken breast, bovine hind leg or pork hind leg, which is pickled, is immersed in a mixture of 1 to 1% by weight of chopped seaweed extract and Astragalus extract, and then prepared at a low temperature of 4 to 5 ° C. After 3 hours of smoking in the smoker stage,
The method of producing a marinated salad, comprising the step of mixing vinegar, yam, potato, sweet potato with one of the ingredients and vegetables, such as marinated, smoked mackerel, chicken breast, bovine hind meat or pork hind meat in the step.

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