| 摘要 |
A method of freezing meat or seafood by soaking meat or seafood in a treating solution containing ceramics like Kiyoseki stone, elvan, etc. capable of radiating far-infrared ray and anions and herbs is provided. The method the freshness of meat even when thawed or seafood and tenderizes meat. Meat or seafood is soaked in a treating solution, sprayed and then frozen at -30deg.C for 6hr in a freezer two days after spraying. The treating solution is prepared by the steps of: mixing 30 to 50% by weight of white Kiyoseki stone, 15 to 30% by weight of red Kiyoseki stone, 20 to 30% by weight of tourmaline, 10 to 20% by weight of elvan, 10 to 20% by weight of hard charcoal and 5 to 8% by weight of germanium, grinding to 200meshes and aging with 20 times the weight of silver ion solutions for 72hr; mixing 20 to 50% by weight of green tea leaves, 20 to 50% by weight of mulberry leaves, 10 to 40% by weight of wormwood, 5 to 10% by weight of Saururus chinensis Baill., 5 to 10% by weight of Herba Houttuyniae, 5 to 10% by weight of thyme and 5 to 10% by weight of Achyranthis Radix and aging with 20 times the weight of silver ion solutions; mixing the first ceramic solutions and second herbal solutions to give highly concentrated distillate, heating at 150deg.C and distilling; soaking a ceramic ball(Kiyoseki stone) in the highly concentrated distillate for 2hr and drying at 60deg.C. The ceramic ball is placed below the freezer. |
