Method of manufacturing herbal mala makchang using low-sugar mala sauce and herbal ingredients

Abstract

The method for manufacturing herbal mala makchang includes: a washing step of cleaning makchang cut to a predetermined length with clean water and removing foreign substances using flour, a trimming step of removing unnecessary fat from the cleaned raw material, a first aging step of mixing 17 to 25 parts by weight of herbal ingredients with 100 parts by weight of the trimmed raw material and aging same at a temperature of 0 to 15°C for 24 to 48 hours, a second aging step of mixing 17 to 25 parts by weight of mala sauce with 100 parts by weight of the first-aged raw material and secondarily aging same at a temperature of 0 to 15°C for 5 to 7 hours, a heating step of pre-cooking the second-aged raw material by heating at 140 to 180°C for 10 to 30 minutes; and a packaging step of cooling the pre-cooked raw material at 0 to 2°C for 20 to 30 minutes, followed by weighing and packaging.

Description

Method for making Korean herbal maramakchang using mortgage marasauce and herbal ingredients

[0001] The present invention relates to a method for manufacturing a herbal maramakchang, and more specifically, to a method for manufacturing a herbal maramakchang using marasauce and herbal ingredients.

[0002] Food varies depending on culture, region, and era, and especially these days, food is rapidly evolving and being popularized in line with trends.

[0003] Recently, dishes featuring mala sauce, a representative spicy sauce leading the dining-out trend, have been on the rise. This mala sauce has also influenced Korean cuisine, and the range of recipes utilizing it continues to expand, with dishes like mala-style spicy stir-fried chicken, mala-style stew, and mala-style tteokbokki featuring soups and stir-fries.

[0004] However, foods using traditional mala sauce are rejected by the older generation who value health and enjoy wellness due to their spicy taste and high calories.

[0005] Therefore, there is a need for healthy ingredients and low-calorie foods that can be enjoyed by both the older generation and the MZ generation while using the above-mentioned Mara sauce.

[0006] The present invention provides a method for manufacturing herbal makchang using a low-sugar makchang sauce and herbal ingredients, which remove the fishy smell of makchang and make the meat softer, while also enhancing the taste of makchang, by adding low-sugar makchang sauce containing oligosaccharide and sugar-free enzyme-processed stevia and various herbal ingredients.

[0007] The method for manufacturing the herbal maramakchang according to the present invention comprises: a washing step of washing the makchang cut into a predetermined length as a raw material with clean water and removing foreign substances with flour; a trimming step of removing unnecessary fat from the washed raw material; a first maturation step of mixing 17 to 25 parts by weight of the herbal material with 100 parts by weight of the trimmed raw material and maturing it for the first time at a temperature of 0 to 15°C for 24 to 48 hours; a second maturation step of mixing 17 to 25 parts by weight of the mala sauce with 100 parts by weight of the first-matured raw material and maturing it for the second time at a temperature of 0 to 15°C for 5 to 7 hours; a heating step of heating the second-matured raw material at a temperature of 140 to 180°C for 10 to 30 minutes and cooling the first-matured raw material at a temperature of 0 to 2°C for 20 to 30 minutes and weighing it. Packaging may include a packaging step.

[0008] According to one embodiment of the present invention, in the washing step, washing can be performed for 10 to 15 minutes at a ratio of 5 L of water per 1 kg of the raw material.

[0009] According to one embodiment of the present invention, in the washing step, the foreign matter can be removed by mixing 1 part by weight of the flour with 30 parts by weight of the washed raw material.

[0010] According to one embodiment of the present invention, the herbal ingredients may include purified water, ginger powder, star anise, cloves, jujube, cinnamon, cnidium officinalis, angelica, licorice, whole pepper, pear juice, corn powder, mustard, minced onion, refined salt, smoking agent, compound seasoning, soy sauce, and brown sugar.

[0011] According to one embodiment of the present invention, in the herbal medicine ingredients, purified water, ginger powder, star anise, cloves, jujube, cinnamon, cnidium officinalis, angelica, licorice, whole pepper, pear juice, corn powder, mustard, minced onion, refined salt, smoking agent, compound seasoning food, soy sauce, and brown sugar are mixed in a ratio of 63 to 67: 1.5 to 2: 1 to 1.5: 1 to 1.4: 1 to 1.2: 2 to 2.4: 1.1 to 1.5: 2 to 2.5: 1.3 to 1.6: 1 to 1.4: 1 to 1.3: 1.5 to 1.9: 1 to 1.2: 5.1 to 5.7: 1 to 1.3: 1.6 to 2.0: 2.1 to 2.5: 5 to 5.3: 1.3 to It can be mixed at a weight ratio of 1.7.

[0012] According to one embodiment of the present invention, in the herbal material, the smoking agent may include a smoke flavor to impart a smoke flavor to the raw material.

[0013] According to one embodiment of the present invention, the mala sauce may include purified water, red pepper, garlic, soybean paste, modified starch, D-sorbitol solution, ginger, roasted sesame powder, enzyme-treated stevia, red pepper seed oil, monosodium L-glutamate, peanut paste, refined salt, mala oil base, fermented vinegar, prickly ash powder, Sichuan pepper flavoring powder, paprika powder, and red pepper powder.

[0014] According to one embodiment of the present invention, in the mala sauce, purified water, red pepper, garlic, soybean paste, modified starch, D-sorbitol solution, ginger, roasted sesame powder, enzyme-treated stevia, red pepper seed oil, monosodium L-glutamate, peanut paste, refined salt, mala oil base, fermented vinegar, prickly ash powder, Sichuan pepper flavoring powder, paprika powder, and red pepper powder are mixed in an amount of 19 to 21: 1.5 to 2.5: 7 to 9: 1.6 to 2.0: 1.0 to 1.4: 2.5 to 3.5: 4 to 5: 1.5 to 2.5: 5 to 5.3: 2.5 to 2.9: 1.5 to 2.5: 7 to 9: 13 to 17: 2.5 to 3.5: 2.5 to 3.5: 2.5 to 3.5: It can be mixed in a weight ratio of 4 to 6: 7 to 9.

[0015] According to one embodiment of the present invention, the secondarily aged raw material can be heated with steam in the heating step.

[0016] According to one embodiment of the present invention, the secondarily aged raw material may be naturally dried for 15 to 30 minutes before heating in the heating step.

[0017]

[0018] Meanwhile, the terms and words used in this specification and the patent claims should not be interpreted as limited to their usual or dictionary meanings, and the inventor has composed the drawings using the best possible method based on actual research, so it should be understood that there may be various equivalents and modified examples that can replace them at the time of filing this application.

[0019] According to the method for manufacturing Korean herbal spicy makchang according to the present invention, the addictive spicy makchang sauce is made with low sugar and calories, thereby eliminating the aversion to makchang, and by mixing it with herbal ingredients, the fishy smell of makchang is eliminated, while the meat texture is made softer, further enhancing the taste of makchang and satisfying the tastes of the older generation who value health.

[0020] The effects of the present invention are not limited to those stated above, and effects not mentioned can be more clearly understood from the description below.

[0021] Figure 1 is a flow chart for explaining a method for manufacturing a herbal medicine compress according to the present invention.

[0022] Figure 2 is a photograph of a washing machine in the washing step illustrated in Figure 1.

[0023] Figure 3 is a photograph of dried Korean herbal ma-ra-mak-chang on an oven tray in the heating stage illustrated in Figure 1.

[0024] Figure 4 is a photograph showing raw materials that have completed the heating step shown in Figure 1 being fed into a cooling room.

[0025] Fig. 5 is a product photo of a vacuum-packed Korean herbal medicine maramakchang manufactured by the manufacturing method of Fig. 1.

[0026] Hereinafter, the present invention will be described in detail with reference to the attached drawings. The present invention can be modified in various ways and can take various forms, and thus specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to a specific disclosed form, but it should be understood that all modifications, equivalents, and substitutes included in the spirit and technical scope of the present invention are included. In describing each drawing, similar reference numerals are used to indicate similar components. In the attached drawings, the dimensions of structures are shown larger than actual size to ensure clarity of the present invention.

[0027] While terms like "first" and "second" may be used to describe various components, these components should not be limited by these terms. These terms are used solely to distinguish one component from another. For example, without departing from the scope of the present invention, a first component could be referred to as a "second component," and similarly, a second component could also be referred to as a "first component."

[0028] The terminology used in this application is only used to describe specific embodiments and is not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, it should be understood that the terms "comprise" or "have" indicate the presence of a feature, number, step, operation, component, part, or combination thereof described in the specification, but do not preclude the possibility of the presence or addition of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

[0029] Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and will not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0030]

[0031] Hereinafter, a preferred embodiment of the present invention will be described in detail based on the attached drawings.

[0032] FIG. 1 is a flow chart for explaining a method for manufacturing a herbal maramakchang according to the present invention, FIG. 2 is a photograph of a washing machine in the washing step illustrated in FIG. 1, FIG. 3 is a photograph of a herbal maramakchang being dried on an oven tray in the heating step illustrated in FIG. 1, FIG. 4 is a photograph of raw materials that have completed the heating step illustrated in FIG. 1 being fed into a cooling room, and FIG. 5 is a photograph of a product of a herbal maramakchang vacuum-packed and manufactured by the manufacturing method illustrated in FIG. 1.

[0033] Referring to FIGS. 1 to 5, the method for manufacturing the above-described herbal maramakchang may include a washing step (a), a handling step (b), a first maturing step (c), a second maturing step (d), a heating step (e), and a packaging step (f).

[0034] The above-mentioned washing step (a) is a process of washing the raw material, the intestines cut to a predetermined length, with clean water and removing foreign substances with flour. The flour may be gravity flour. The intestines are preferably pork intestines, but may also be beef intestines or intestines from other livestock.

[0035] Specifically, the above washing step (a) can be performed by placing 5 L of water per 1 kg of the raw material in a washing machine and washing for 10 to 15 minutes. Thereafter, the washed raw material can be visually inspected, and, if necessary, additional washing can be performed for 1 to 5 minutes.

[0036] Continuing, in the washing step (a), after the water washing of the raw material is completed, the raw material is washed several times inside and out using the flour, and then rinsed again with water. Here, the washing using the flour can be performed by mixing 1 part by weight of the flour with 30 parts by weight of the raw material. Accordingly, any foreign substances that may remain in the raw material can be removed, and the characteristic odor of the raw material can be eliminated.

[0037] The above method of removing the smell of intestines using flour is a common method, and other methods may be used.

[0038] The above-mentioned handling step (b) is a process of removing unnecessary fat portions from the washed raw material.

[0039] Specifically, the raw materials washed in the washing step (a) are placed on a stainless steel workbench and any unwanted fat that imparts an unpleasant texture is trimmed away using kitchen scissors. Therefore, by removing the fat in the preparation step (b), a chewy texture is maximized and the characteristic odor of fat-derived byproducts is eliminated.

[0040] The above first maturation step (c) is a process of mixing the above-mentioned processed raw material with a herbal medicine ingredient and maturing it for the first time at a temperature of 0 to 15°C for 24 to 48 hours. At this time, in the above-mentioned first maturation step (c), 17 to 25 parts by weight of the above-mentioned herbal medicine ingredient may be mixed with 100 parts by weight of the above-mentioned processed raw material.

[0041] The above herbal ingredients may include purified water, ginger powder, star anise, cloves, jujube, cinnamon, cnidium officinalis, angelica, licorice, whole pepper, pear juice, corn powder, mustard, minced onion, refined salt, smoking agent, compound seasoning, soy sauce, and brown sugar.

[0042] At this time, the herbal ingredients are purified water, ginger powder, star anise, cloves, jujube, cinnamon, cnidium officinalis, angelica, licorice, whole pepper, pear juice, corn powder, mustard, minced onion, refined salt, smoking agent, compound seasoning food, mixed soy sauce, and brown sugar in the ratio of 63 to 67: 1.5 to 2: 1 to 1.5: 1 to 1.4: 1 to 1.2: 2 to 2.4: 1.1 to 1.5: 2 to 2.5: 1.3 to 1.6: 1 to 1.4: 1 to 1.3: 1.5 to 1.9: 1 to 1.2: 5.1 to 5.7: 1 to 1.3: 1.6 to 2.0: 2.1 to 2.5: 5 to 5.3: 1.3 to 1.7. They can be mixed in a weight ratio of, more preferably, 64.9:1.8:1.3:1.13:1.1:2.18:1.3:2.3:1.45:1.2:1.15:1.7:1.2:5.4:1.15:1.8:2.3:5.13:1.5.

[0043] Here, the characteristics of the aforementioned herbal ingredients include star anise, cloves, angelica, and licorice. When added to meat dishes, star anise eliminates the unpleasant odor of the main ingredient while enhancing the flavor with its unique aroma. Star anise also has diuretic properties, increases appetite, and relieves abdominal bloating and nausea.

[0044] In China, star anise is used as a herbal remedy to treat lumbago, constipation, and cystitis, as well as to relieve the pain of colic and acute rheumatism. It is also used to flavor cough syrups.

[0045] Continuing, among the above herbal ingredients, Angelica gigas is a plant belonging to the Apiaceae family and is a 2-3 year old herb that grows wild in moist places such as valleys. Angelica gigas leaves have a unique fragrant smell and herbal medicine smell that some people sometimes dislike, but most people like them and use them as a fragrant vegetable. They are also effective in removing the smell of meat and freshwater fish. The leaves contain flavonoids and polyphenols, which help remove active oxygen, suppress carcinogens, and prevent various cancers. The vitamin E contained in them removes active oxygen that causes aging, so it is effective for skin health as well as anti-aging. The potassium component helps remove sodium and waste from the body, which promotes blood circulation. It is low in calories and rich in dietary fiber, which increases satiety and helps with dieting.

[0046] Also, among the above herbal ingredients, licorice is a medicinal ingredient that is always used when making herbal medicine, as can be seen from the word "licorice" in herbal medicine. It is known to neutralize and alleviate the toxicity of other medicinal ingredients and appropriately mix their medicinal properties. In particular, licorice is rich in glycyrrhizin, glabrinic acid, sucrose, glucose, liquiritin, and licoricidin. Not only is it effective in detoxification and blood circulation, but it also strengthens muscles and bones, has an excellent detoxification effect, and has the effect of detoxifying and removing toxic substances accumulated in the liver. It also improves liver function and is effective in alcohol breakdown and hangover relief. In addition, licorice has anti-inflammatory and anti-allergic effects, so it is used for rheumatoid arthritis, asthma, allergic dermatitis, and inflammation or ulcers of the throat. It relieves inflamed mucosal cells, increases mucus in the lungs and bronchial tubes, and enhances interferon. Additionally, licorice is rich in phytoestrogens, which are effective in relieving ulcers, asthma, respiratory diseases, allergies, chronic fatigue, and depression, and are also known to be effective in treating hypoglycemia and infectious enteritis.

[0047] Furthermore, among the aforementioned herbal ingredients, licorice contains glycyrrhizin, which has the effect of detoxifying tetanus toxins, snake venom, and pufferfish venom. It also improves blood circulation and boosts immunity. Glycyrrhizin possesses excellent antibacterial properties, making it effective not only for gastric ulcers but also for reflux esophagitis, nausea, and vomiting.

[0048] In addition, the glabridin component contained in licorice among the above herbal ingredients can help treat ulcers by inhibiting the growth of Helicobacter pylori in the stomach, and it goes well with Platycodon grandiflorum, so when used together, it can increase the effect of removing and detoxifying sinusitis and phlegm, and expelling toxic substances accumulated in our body.

[0049] In addition, the flavonoid component contained in licorice among the above herbal ingredients is not only effective for stomach health by suppressing Helicobacter pylori, but also has the effect of suppressing active oxygen, promoting blood circulation, increasing metabolism, and preventing cell aging.

[0050] In addition, among the above herbal ingredients, cloves are known to have an excellent antioxidant effect that is about 30 times higher than blueberries and 5 times higher than vitamin E due to their rich content of the antioxidant ingredient eugenol. It is known to be effective in preventing various diseases and cancer by suppressing active oxygen, increasing metabolism, and promoting blood circulation, preventing cell aging and blocking the activity of tumor-promoting genes to prevent the growth of cancer cells. In addition, cloves are effective in bone formation and growth development, and preventing osteoporosis and arthritis in menopausal women and the elderly. In addition, cloves are known to improve digestive function, strengthen the stomach, and be effective in treating gastritis, gastrointestinal disorders, vomiting, and diarrhea.

[0051] Additionally, cloves are rich in beta-carotene, vitamin E, calcium, and manganese, which help prevent aging by suppressing active oxygen and are also good for bone health.

[0052] Cloves are rich in niacin, beta-carotene, protein, dietary fiber, folic acid, phosphorus, potassium, calcium, and other nutrients, along with their strong aroma, making them widely used for both food and medicine. They are also known for their powerful analgesic properties, so much so that they're often used as a natural painkiller. Holding a clove in your mouth can provide relief from severe toothache.

[0053] In addition, cloves have excellent antibacterial properties, and are effective in suppressing bacteria, E. coli, and Staphylococcus aureus that cause food poisoning. They also have anti-inflammatory and whitening properties, and are known to be effective in skin beauty by suppressing freckles, blemishes, acne, etc.

[0054] In addition, various vitamins including calcium and manganese contained in cloves are known to improve bone density and strengthen bone connective tissue, and Donguibogam records that cloves are "warm in nature, spicy in taste, and non-toxic. They warm the spleen and stomach and cure abdominal and scrotal pain caused by disturbance, kidney, and cold energy. They also enhance sexual function, warm the waist and knees, cure vomiting when food enters the body, eliminate alcohol poisoning and wind poisoning, and cure various boils. They cure chigam, a disease in which the gums swell and rot, and emit various fragrances."

[0055] In addition, because the cloves have a strong flavor and aroma among spices, they are used in various foods, such as removing the gamey smell of meat, pickling ham dishes and pickles, and as a sauce for meat dishes.

[0056] Among the above herbal ingredients, the smoking agent may include a smoke flavor to impart a smoke flavor to the raw material.

[0057] Among the above herbal ingredients, the compound seasoning food may include dasida, gamchimi, etc.

[0058] Additionally, among the above herbal ingredients, the soy sauce may include real soy sauce or mixed soy sauce.

[0059] By using the above herbal ingredients and subjecting the above raw materials to the above first maturation process, the fishy smell of the raw materials, makchang, can be eliminated and the meat texture can be made more tender.

[0060] The above secondary maturation process (d) is a process of mixing the above primary maturated raw materials with the mala sauce and maturing them (secondary maturation).

[0061] Specifically, the first matured raw material may be mixed with the mara sauce and matured for 5 to 7 hours at a temperature of 0 to 15°C. At this time, 17 to 25 parts by weight of the mara sauce may be mixed with 100 parts by weight of the first matured raw material.

[0062] The above mala sauce may include purified water, red pepper, garlic, soybean paste, modified starch, D-sorbitol solution, ginger, roasted sesame powder, enzyme-treated stevia, red pepper seed oil, monosodium L-glutamate, peanut paste, refined salt, mala oil base, fermented vinegar, prickly ash powder, Sichuan pepper flavoring powder, paprika powder, and red pepper powder.

[0063] At this time, the above-mentioned mala sauce is purified water, red pepper, garlic, soybean paste, modified starch, D-sorbitol solution, ginger, roasted sesame powder, enzyme-treated stevia, red pepper seed oil, monosodium L-glutamate, peanut paste, refined salt, mala oil base, fermented vinegar, prickly ash powder, Sichuan pepper flavoring powder, paprika powder, and red pepper powder in a ratio of 19 to 21: 1.5 to 2.5: 7 to 9: 1.6 to 2.0: 1.0 to 1.4: 2.5 to 3.5: 4 to 5: 1.5 to 2.5: 5 to 5.3: 2.5 to 2.9: 1.5 to 2.5: 7 to 9: 13 to 17: 2.5 to 3.5: 2.5 to 3.5: 2.5 to 3.5: 4 to 6 : It can be mixed in a weight ratio of 7 to 9, and more preferably, it can be mixed in a weight ratio of 19.65:2:8:1.8:1.2:3:4.5:2:5.15:2.7:2:8:15:3:3:3:5:8.

[0064] Here, the enzyme-treated stevia in the above-mentioned mala sauce is an enzyme that provides sweetness instead of sugar and saccharin. Stevia that has not been processed with an enzyme contains stevioside, which provides sweetness, so it provides sweetness and has a bitter taste at the same time, but the enzyme-treated stevia has removed the bitterness through an enzyme process and only the sweetness is extracted, and is characterized by having close to 0 calories. When manufacturing the above mala sauce, the sweetness and calories of the above mala sauce can be reduced by using natural ingredients instead of high-calorie sugar and saccharin.

[0065] The above heating step (e) is a process of heating the secondarily aged raw material at a temperature of 140 to 180°C for 10 to 30 minutes to perform the initial fermentation.

[0066] Specifically, the heating step (e) may be performed by spreading the second-aged raw materials on a stainless steel oven tray without overlapping, naturally drying them for 15 to 30 minutes, and then heating the dried raw materials with high-temperature steam at a temperature of 140 to 180°C for a heating time of 10 to 30 minutes.

[0067] Here, the raw material that has undergone the initial heating step (e) may be subjected to a further heating process for up to 5 to 10 minutes once when the temperature is measured using a probe thermometer and is below 70°C. The heating step (e) is a process that can completely remove any microorganisms that may remain in the raw material, such as pork intestines, and is a process for the safety of consumers.

[0068] The above packaging step (f) is a process of cooling the above-mentioned raw materials and measuring and packaging them.

[0069] Specifically, in the above packaging step (f), the product that has passed the high-temperature steam heating process and the probe temperature confirmation process in the above heating step (e) can be cooled in a cooling room for 20 to 30 minutes and vacuum-packed in a food-grade NY packaging paper.

[0070] If the raw material that has completed the above heating step (e) is exposed to the outside as is, the meat juices may escape, resulting in a chewy texture. Therefore, the raw material that has completed the above heating step (e) is immediately placed in a cooling room and cooled for 20 to 30 minutes to lock in the meat juices and provide a more moist and chewy texture. At this time, the temperature of the cooling room must be maintained at 0 to 2°C.

[0071] Next, the packaged raw materials are rapidly cooled in a freezer below -18℃ and stored until shipment.

[0072] In this way, the present invention is made by mixing oriental medicinal ingredients such as ginger powder, star anise, cloves, jujube, cinnamon, cnidium officinalis, angelica root, licorice, whole pepper, pear juice, corn powder, mustard, minced onion, refined salt, smoking agent, compound seasoning food, soy sauce, etc., and the above-mentioned mala sauce mixed with enzyme-treated stevia, paprika powder, fermented vinegar, prickly ash powder, etc., so that it is possible to manufacture oriental medicinal mala makchang that is low in sugar and calories, has no fishy smell of makchang, and has soft meat. Therefore, the above-mentioned oriental medicinal mala makchang can satisfy the tastes of the older generation who value health.

[0073] According to the present invention, a method for manufacturing a new recipe of oriental herbal maramakchang that can satisfy the tastes of various consumer groups and oriental herbal maramakchang manufactured by the method can be provided.

[0074]

[0075] The present invention is not limited to the described embodiments, and it will be apparent to those skilled in the art that other modifications based on the technical concepts disclosed in this application are possible. Accordingly, appropriate results can be achieved even if the described techniques are performed in different sequences or with various equivalents that can be substituted for them. Therefore, such modifications or variations should fall within the scope of the claims of the present invention.

Claims

1. A washing step in which the raw material, the intestines cut into a specified length, are washed with clean water and foreign substances are removed with flour; A processing step for removing unnecessary fat from the washed raw materials; A first maturing step of mixing 17 to 25 parts by weight of herbal medicine ingredients with 100 parts by weight of the above-mentioned processed raw materials and maturing them for 24 to 48 hours at a temperature of 0 to 15°C; A secondary maturation step of mixing 17 to 25 parts by weight of Mara sauce with 100 parts by weight of the above primary maturated raw materials and maturing them for 5 to 7 hours at a temperature of 0 to 15°C; A heating step in which the above secondary aged raw materials are heated at a temperature of 140 to 180℃ for 10 to 30 minutes; and A method for manufacturing a herbal maramakchang, characterized by including a packaging step of cooling the above-mentioned raw materials at a temperature of 0 to 2℃ for 20 to 30 minutes and then weighing and packaging them.

2. In paragraph 1, A method for manufacturing oriental medicine maramakchang, characterized in that in the washing step, washing is performed for 10 to 15 minutes at a ratio of 5 L of water per 1 kg of the raw material.

3. In paragraph 1, A method for manufacturing a herbal maramakchang, characterized in that in the washing step, 1 part by weight of the wheat flour is mixed with 30 parts by weight of the raw material to remove the foreign substances.

4. In paragraph 1, A method for manufacturing oriental medicine mala makchang, characterized in that the above oriental medicine ingredients include purified water, ginger powder, star anise, cloves, jujube, cinnamon, cnidium officinalis, angelica, licorice, whole pepper, pear juice, corn powder, mustard, ground onion, refined salt, smoking agent, compound seasoning, soy sauce, and brown sugar.

5. In paragraph 4, In the above herbal ingredients, purified water, ginger powder, star anise, cloves, jujube, cinnamon, cnidium officinalis, angelica, licorice, whole pepper, pear juice, corn powder, mustard, ground onion, refined salt, smoking agent, compound seasoning food, soy sauce, and brown sugar are mixed in a weight ratio of 63 to 67: 1.5 to 2: 1 to 1.5: 1 to 1.4: 1 to 1.2: 2 to 2.4: 1.1 to 1.5: 2 to 2.5: 1.3 to 1.6: 1 to 1.4: 1 to 1.3: 1.5 to 1.9: 1 to 1.2: 5.1 to 5.7: 1 to 1.3: 1.6 to 2.0: 2.1 to 2.5: 5 to 5.3: 1.3 to 1.

7. A method for manufacturing a herbal medicine called maramakchang, characterized by mixing.

6. In paragraph 4, A method for manufacturing oriental medicine mala makchang, characterized in that in the above oriental medicine ingredients, the smoking agent includes smoke flavor to impart a smoke flavor to the raw material.

7. In paragraph 1, The above mala sauce is characterized by containing purified water, red pepper, garlic, soybean paste, modified starch, D-sorbitol solution, ginger, roasted sesame powder, enzyme-treated stevia, red pepper seed oil, monosodium L-glutamate, peanut paste, refined salt, mala oil base, fermented vinegar, prickly ash powder, Sichuan pepper flavoring powder, paprika powder, and red pepper powder.

8. In paragraph 7, In the above mala sauce, purified water, red pepper, garlic, soybean paste, modified starch, D-sorbitol solution, ginger, roasted sesame powder, enzyme-treated stevia, red pepper seed oil, monosodium L-glutamate, peanut paste, refined salt, mala oil base, fermented vinegar, prickly ash powder, Sichuan pepper flavor powder, paprika powder, and red pepper powder are 19 to 21: 1.5 to 2.5: 7 to 9: 1.6 to 2.0: 1.0 to 1.4: 2.5 to 3.5: 4 to 5: 1.5 to 2.5: 5 to 5.3: 2.5 to 2.9: 1.5 to 2.5: 7 to 9: 13 to 17: 2.5 to 3.5: 2.5 to 3.5: 2.5 to 3.5: 4 to 6: A method for manufacturing a herbal medicine, characterized in that the medicine is mixed in a weight ratio of 7 to 9.

9. In paragraph 1, A method for manufacturing a herbal medicine marinade, characterized in that the secondarily aged raw material is heated with steam in the above heating step.

10. In paragraph 1, A method for manufacturing a herbal medicine marinade, characterized in that the second-aged raw material is naturally dried for 15 to 30 minutes before heating in the above heating step.

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