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The nutrition is the height of the meat Chrysanthemum zawadskii of processing methods
The nutrition is the height of the meat Chrysanthemum zawadskii of processing methods
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机译：营养是肉菊花的高度的加工方法
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摘要
The present invention relates to a method to produce and process chrysanthemum zawadskii to be able to use chrysanthemum zawadskii, which is a precious plant for medicines with an effect of lowering heat and performing detoxification, as additives when processing meat. The processing method with the effect of chrysanthemum zawadskii is developed by using the chrysanthemum zawadskii containing various functions beneficial for a human body and, especially, efficiently extracting flavonoid contained in a large amount and adding the same to food. A method to take in chrysanthemum zawadskii as additives to food is not known although the effect of the chrysanthemum zawadskii is well known. The present invention pulverizes extract of chrysanthemum zawadskii and adds the extract to meat by performing fermentation to preserve the scent and flavor of chrysanthemum zawadskii in a method of adding the scent and flavor of chrysanthemum zawadskii to meat while preserving the effect of chrysanthemum zawadskii. Extract powder of chrysanthemum zawadskii is manufactured by the steps of: washing and cutting chrysanthemum zawadskii harvested from October to November; drying the cut chrysanthemum zawadskii with hot air at 45°C for 24 hours such that a water content of the cut chrysanthemum zawadskii is within 5%; extracting at 70°C for 4 hours in 50% alcohol; and then performing concentration and freeze drying on chrysanthemum zawadskii extract extracted like the above at 50-60°C. Chrysanthemum zawadskii fermentation liquid is manufactured by the steps of: washing, cutting, and steaming chrysanthemum zawadskii harvested from October to November; removing moisture therefrom; and mixing 100 parts by weight of sugar, 7-10 parts by weight of liquorice, 10 parts by weight of jujube, 5 parts by weight of adenophora radix, and 5 parts by weight of artemisia princeps pampanini based on 100 parts by weight to perform a first fermentation step and a second fermentation step. The manufactured chrysanthemum zawadskii fermentation liquid is added to a processed source of meat when processing meat.
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