METHOD OF FUNCTIONAL JAPANESE ANCHOVY PROCESSING ACCORDING TO KOREAN MEDICINE RECIPE

METHOD OF FUNCTIONAL JAPANESE ANCHOVY PROCESSING ACCORDING TO KOREAN MEDICINE RECIPE

Provided is a method for processing a functional anchovy, whereby the anchovy is free from a fishy smell, reinforces energy and blood, and prevents diseases such as diarrhea and a cough caused by lack of energy and blood. The method for processing a functional anchovy according to a Korean medicine...

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Bibliographische Detailangaben
Hauptverfasser: PARK, BYUNG GUN, NOH, KYUNG SUK
Format: Patent
Sprache:eng
Schlagworte:
CHEMICAL RIPENING OF FRUIT OR VEGETABLES
FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS
THE PRESERVED, RIPENED, OR CANNED PRODUCTS
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:Provided is a method for processing a functional anchovy, whereby the anchovy is free from a fishy smell, reinforces energy and blood, and prevents diseases such as diarrhea and a cough caused by lack of energy and blood. The method for processing a functional anchovy according to a Korean medicine recipe comprises the steps of: preparing a functional anchovy processing solution by putting medicinal materials into water 2L to be boiled for 8 hours; impregnating and coating an anchovy with the prepared functional anchovy processing solution; drying the coated anchovy naturally; putting 2kg of young tea leaves or 400g of processed green tea leaves into 5L of a hot brine(80‹C) to obtain a solution, and then dipping the anchovy in the solution for 10 minutes in order to remove a fishy smell of the dried anchovy and increase a savoring property; and drying the anchovy to a moisture content of 10% or less.