JP3158114B2 - インスタントキムチ用味付け料の製造方法 - Google Patents

インスタントキムチ用味付け料の製造方法

Info

Publication number
JP3158114B2
JP3158114B2 JP36828399A JP36828399A JP3158114B2 JP 3158114 B2 JP3158114 B2 JP 3158114B2 JP 36828399 A JP36828399 A JP 36828399A JP 36828399 A JP36828399 A JP 36828399A JP 3158114 B2 JP3158114 B2 JP 3158114B2
Authority
JP
Japan
Prior art keywords
kimchi
seasoning
pepper
instant
salted
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Fee Related
Application number
JP36828399A
Other languages
English (en)
Japanese (ja)
Other versions
JP2000189098A (ja
Inventor
公範 李
Original Assignee
公範 李
安 殷杓
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 公範 李, 安 殷杓 filed Critical 公範 李
Publication of JP2000189098A publication Critical patent/JP2000189098A/ja
Application granted granted Critical
Publication of JP3158114B2 publication Critical patent/JP3158114B2/ja
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/10—Preserving with acids; Acid fermentation

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
JP36828399A 1998-12-24 1999-12-24 インスタントキムチ用味付け料の製造方法 Expired - Fee Related JP3158114B2 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR98-58277 1998-12-24
KR1019980058277A KR100321971B1 (ko) 1998-12-24 1998-12-24 즉석김치용양념장및그제조방법

Publications (2)

Publication Number Publication Date
JP2000189098A JP2000189098A (ja) 2000-07-11
JP3158114B2 true JP3158114B2 (ja) 2001-04-23

Family

ID=19565417

Family Applications (1)

Application Number Title Priority Date Filing Date
JP36828399A Expired - Fee Related JP3158114B2 (ja) 1998-12-24 1999-12-24 インスタントキムチ用味付け料の製造方法

Country Status (2)

Country Link
JP (1) JP3158114B2 (ko)
KR (1) KR100321971B1 (ko)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100376122B1 (ko) * 2000-12-01 2003-03-15 주식회사농심 페이스트상 고추다대기의 제조방법
KR100402416B1 (ko) * 2001-06-29 2003-10-17 심연숙 절임 김치의 제조방법
KR100415786B1 (ko) * 2001-07-06 2004-01-24 조규연 순두부 또는 두부의 양념소스 및 그 제조방법
CN108813479A (zh) * 2018-05-24 2018-11-16 益阳陈克明食品股份有限公司 一种酸菜包的制备方法
KR20210155579A (ko) * 2020-06-16 2021-12-23 이정호 생고추의 자연풍미와 영양손실이 없는 청결 고추가루와 양념장

Also Published As

Publication number Publication date
KR19990024246A (ko) 1999-03-25
KR100321971B1 (ko) 2002-08-13
JP2000189098A (ja) 2000-07-11

Similar Documents

Publication Publication Date Title
FI65014B (fi) Foerfarande foer framstaellning av beta-cyklodextrin-inklusionskomplex av naturliga och syntetiska arom- och smakaemnen
JP3158114B2 (ja) インスタントキムチ用味付け料の製造方法
CN103535677B (zh) 一种天然食用香料混合的调味粉
KR100554666B1 (ko) 장아찌의 제조방법
JP3262756B2 (ja) 蒸し焼き料理用ペースト状調味ソース
JP3101156B2 (ja) 焼肉用調味料
JP2000014369A (ja) 蒸し料理用調味ソース
US4122207A (en) Flavor exhancer and method of preparing the same
CN104146215A (zh) 一种米酒鸭舌粽及其制备方法
JP3350937B2 (ja) 香辛料及びその製法
JPH10201439A (ja) 粉 類
KR19990074405A (ko) 인삼김치 제조방법
JP2007236362A (ja) 食用調味料
JPS6314940B2 (ko)
KR100399468B1 (ko) 은행을 첨가제로 한 김치와 그 제조방법
JP4275605B2 (ja) 即席コンソメスープ調味料
JP3474410B2 (ja) ハーブフレーバー食品の製造法
KR100359471B1 (ko) 얼열김치 제조방법
KR20240078678A (ko) 김치시즈닝믹스의 제조방법
KR20240074355A (ko) 고기구이용 젓갈 양념의 제조방법
KR20010000853A (ko) 한국식 약용식물건강 김치
KR100692268B1 (ko) 마늘 염지제 제조방법과 그 염지제
CN107080218A (zh) 一种面食的麻辣调味料及其制备方法
JPH07313100A (ja) 牛肉加工食品
KR20180001211A (ko) 미꾸라지구이 제조방법 이에 의해 제조된 미꾸라지구이

Legal Events

Date Code Title Description
R250 Receipt of annual fees

Free format text: JAPANESE INTERMEDIATE CODE: R250

LAPS Cancellation because of no payment of annual fees