JP5877444B2 - Method for manufacturing pegak (fed in oil after applying glue made from sticky rice made from vegetable foods) using deep sea water {Method for manufacturing fried food using deep water water} - Google Patents
Method for manufacturing pegak (fed in oil after applying glue made from sticky rice made from vegetable foods) using deep sea water {Method for manufacturing fried food using deep water water} Download PDFInfo
- Publication number
- JP5877444B2 JP5877444B2 JP2014227813A JP2014227813A JP5877444B2 JP 5877444 B2 JP5877444 B2 JP 5877444B2 JP 2014227813 A JP2014227813 A JP 2014227813A JP 2014227813 A JP2014227813 A JP 2014227813A JP 5877444 B2 JP5877444 B2 JP 5877444B2
- Authority
- JP
- Japan
- Prior art keywords
- pegak
- water
- deep
- stage
- manufacturing
- 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.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- General Preparation And Processing Of Foods (AREA)
- Edible Seaweed (AREA)
Description
本発明は海洋深層水を利用してプガクを製造する方法に関するもので、具体的には、海洋深層水を利用して熟成されたプガクを製造することにおいて、海洋深層水のミネラル成分がプガクの材料に吸収された状態でプガクを製造するための海洋深層水を利用したプガクの製造方法に関するものである。 The present invention relates to a method for producing pugaku using deep ocean water. Specifically, in producing a pegak aged using deep ocean water, the mineral component of deep ocean water is The present invention relates to a method for producing pugaku using deep sea water for producing pugaku in a state absorbed by the material.
海洋深層水は水温が約５℃以下で１年中ほとんど変化がなく低温安定性に優れており、表層水に比べて太陽光が到達しないために光合成が起きずに植物の性長に必要な質素、リン、ケイ酸などの無機栄養塩類がたくさん含まれていて、必須微量元素と多様なミネラルがバランス良く含まれている。 Deep ocean water has a temperature of about 5 ° C or less, almost no change throughout the year and excellent stability at low temperatures. Compared to surface water, sunlight does not reach, so photosynthesis does not occur and is necessary for plant sex. It contains a lot of inorganic nutrients such as simple substances, phosphorus, and silicic acid, and contains essential trace elements and various minerals in a well-balanced manner.
海洋深層水の有効性について詳しく調べてみると、必須４大ミネラルであるマグネシウム（Ｍｇ）、カルシウム（Ｃａ）、カリウム（Ｋ）、ナトリウム（Ｎａ）以外に、亜鉛（Ｚｎ）、セレン（Ｓｅ）、マンガン（Ｍｎ）などを含んでいて我々が飲料水として使用している地表水や地下水に比べてミネラルが豊富でバランス良く含まれている。 When examining the effectiveness of deep sea water in detail, in addition to magnesium (Mg), calcium (Ca), potassium (K), and sodium (Na), which are the four essential minerals, zinc (Zn), selenium (Se) In addition, it contains manganese (Mn) and is rich in minerals in a well-balanced manner compared to the surface water and groundwater we use as drinking water.
海洋深層水には多くのミネラル成分が含まれているが、その中でも海洋深層水の主成分はマグネシウムでマグネシウムは人体に重要な栄養成分の一つであり細胞内の構成成分だ。 Deep ocean water contains many mineral components, but the main component of ocean deep water is magnesium. Magnesium is one of the nutrients important to the human body and is a component in the cell.
そのため本明細書では該当技術分野においては概して温度が低い海洋深層水の栄養塩類、そしてミネラル成分を活用することによって、プガクを製造する方案を導入しようとする。 Therefore, in this specification, it is intended to introduce a method for producing pugaku by utilizing nutrients and mineral components of deep ocean water, which are generally low in temperature, in the corresponding technical field.
本発明は上記の問題点を解決するためのもので、プガクの材料を海洋深層水で熟成させることによって、苦みを除去して海洋深層水の各種ミネラルが無菌状態でスライシングされた材料にしみ込むことによってプガクの材料の色が長期間保管時にも変質がなく、洗浄及びスライシングされたプガクの材料の新鮮度が長期間保たれるようにするための海洋深層水を利用したプガク製造方法を提供するためのものである。 The present invention is to solve the above-mentioned problems, and by aging the pugaku material in deep ocean water, the bitterness is removed and various minerals in deep ocean water are soaked in the sliced material under aseptic conditions. Provides a method for producing pugaku using deep sea water so that the freshness of the washed and sliced pegak material is maintained for a long period of time without deterioration of the color of the pegak material during long-term storage Is for.
しかし本発明の目的は上記で言及した目的に制限されず、言及しなかった他の目的は下記の記載から当業者に明確に理解されるはずである。 However, the objects of the present invention are not limited to the objects mentioned above, and other objects not mentioned should be clearly understood by those skilled in the art from the following description.
上記の目的を達成するために本発明の実施例に伴う海洋深層水を利用したプガク製造方法は、ジャガイモ、唐辛子、カボチャ、昆布、レンコン、そしてゴボウのうち少なくとも一つ以上が含まれたプガク材料を洗浄する第１段階；洗浄されたブガクの材料を１ｍｍから２ｍｍの厚さでスライシング（Ｓｌｉｃｉｎｇ）しプガク材料に対するコーティングを準備する第２段階；スライシングされたプガク材料を海洋深層水で２４時間熟成させる第３段階；海洋深層水で熟成させたプガクの材料、もち米、澱粉及び小麦粉を５６：１７：１１：１６の比率で混合してコーティングを遂行する第４段階；コーティングされたプガクの材料をスチーム機で１３０℃で加熱処理する第５段階；加熱処理されたプガク材料を乾燥台で乾燥させ海洋深層水のプガクを半製品に製造する第６段階；及び海洋深層水を利用したプガク半製品を油で揚げてプガクを完成させる第７段階；を含み、上記の第３段階の海洋深層水は、ｐＨは６．５２から６．６８の範囲であり、塩度は０．８２から３％の範囲の海洋深層水を使用し、上記の第６段階の乾燥後のコーティング膜内部のプガク材料の水分含量が４９．９８％から５２．２８％になるようにすることを特徴とする。 In order to achieve the above object, a pegak manufacturing method using deep ocean water according to an embodiment of the present invention is a pegak material containing at least one of potato, chili, pumpkin, kelp, lotus root, and burdock. A first stage of slicing the washed pebbed material to a thickness of 1 mm to 2 mm to prepare a coating on the pegged material; aging the sliced pegak material in deep ocean water for 24 hours The third stage of the process; the pegak material aged in deep ocean water, the glutinous rice, starch and flour mixed in a ratio of 56: 17: 11: 16 to perform the coating; the fourth stage; the coated pegak material The fifth stage of heat treatment at 130 ° C. with a steam machine; the heat-treated pegak material is dried on a drying table and deep ocean water A sixth stage of manufacturing the crabs into semi-finished products; and a seventh stage of fumigating the semi-finished pebbles using deep sea water with oil to complete the pugs; and the third stage deep sea water has a pH of 6.55 to 6.68, with a salinity ranging from 0.82 to 3% deep seawater, and the moisture content of the pegak material inside the coating film after drying in the sixth stage is 49.98% to 52.28%.
本発明の実施例に伴う海洋深層水を利用したプガク製造方法は、海洋深層水によるプガク材料に対する熟成過程を通じてプガク材料の本来の色が長期間保管時にもそのまま保たれるようにする効果を提供する。 The pegak manufacturing method using deep ocean water according to the embodiment of the present invention provides an effect that the original color of the pugaku material is maintained as it is during long-term storage through the aging process of the pugaku material by the deep ocean water. To do.
また、本発明の他の実施例に伴う海洋深層水を利用したプガク製造方法は、海洋深層水に含まれた豊富なミネラルによって製造された海洋深層水プガクに対して別途に塩味を出すための塩、醤油などのような塩味を追加する必要がなく、味感のうち甘みが最大化されて人工甘味料が無くても旨味があり自然親和的な味を感じることができる効果を提供する。 In addition, the pegak manufacturing method using deep ocean water according to another embodiment of the present invention is for separately giving a salty taste to deep ocean water pugs produced by abundant minerals contained in deep ocean water. There is no need to add a salty taste such as salt or soy sauce, and the sweetness of the taste is maximized, and there is an effect that the taste can be felt and there is a natural affinity even without an artificial sweetener.
それだけでなく、本発明の他の実施例に伴う海洋深層水を利用したプガク製造方法は、油で揚げて海洋深層水を利用したプガクを完成させた場合、一般的な水を利用してプガクを完成させたものと比べて色調が明るく美感に対する視覚的効果も最大化できる効果を提供する。 In addition, the pegak manufacturing method using deep ocean water according to another embodiment of the present invention, when a pegak using deep ocean water is completed by deep frying, Compared to the finished product, the color tone is brighter and the visual effect on aesthetics can be maximized.
以下、本発明の望ましい実施例の詳細を添付された図面を参照して説明する。下記で本発明を説明することにおいて、関連した公示機能または構成に対する具体的な説明が本発明の要旨を不必要に曇らせることもあると判断される場合にはその詳細な説明を省略する。 Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, if it is determined that a specific description of the associated announcement function or configuration may unnecessarily cloud the gist of the present invention, the detailed description is omitted.
図１は本発明の実施例に伴う海洋深層水を利用したプガク製造方法を表わす図面である。図１を参照すれば、ジャガイモ、唐辛子、カボチャ、昆布、レンコン、そしてゴボウのうち少なくとも一つ以上のプガク材料を洗浄する（Ｓ１１）。 FIG. 1 is a diagram showing a pegak manufacturing method using deep ocean water according to an embodiment of the present invention. Referring to FIG. 1, at least one pegak material among potato, chili, pumpkin, kelp, lotus root and burdock is washed (S11).
段階（Ｓ１１）以後、洗浄されたプガク材料を１ｍｍから２ｍｍの厚さにスライシング（Ｓｌｉｃｉｎｇ）しプガク材料に対するコーティングを準備する（Ｓ１２）。 After the step (S11), the cleaned pegak material is sliced to a thickness of 1 to 2 mm to prepare a coating for the pegak material (S12).
段階（Ｓ１２）以後、スライシングされたプガク材料を海洋深層水に２２時間から２６時間、望ましくは２４時間熟成させる（Ｓ１３）。ここで、スライシングされたプガク材料を海洋深層水で熟成させれば苦みが無くなり各種ミネラルが無菌状態でスライシングされた材料にしみ込みプガク材料の色調に対する変質が無く、洗浄及びスライシングされたプガク材料の新鮮度が長期間保たれる効果がある。 After the step (S12), the sliced pegak material is aged in deep ocean water for 22 to 26 hours, preferably 24 hours (S13). Here, when the sliced pegak material is aged in deep ocean water, the bitterness is eliminated, and various minerals are soaked in the sliced material in an aseptic state. The effect is that the freshness is maintained for a long time.
一方、ここで段階（Ｓ１２）で１ｍｍから２ｍｍの厚さでスライシングされたプガク材料が２４時間、海洋深層水熟成時、プガク材料としての海洋深層水の浸透率が極大化されるものと表われる。 On the other hand, when the pegak material sliced at a thickness of 1 mm to 2 mm in step (S12) is aged for 24 hours, the permeation rate of the deep sea water as the pegak material is maximized. .
段階（Ｓ１３）以後、段階（Ｓ１３）で海洋深層水で熟成させたプガク材料、もち米、澱粉、小麦粉を５６：１７：１１：１６の比率で混合しコーティングを遂行する（Ｓ１４）。 After the step (S13), the pegak material, glutinous rice, starch and wheat flour ripened in the deep sea water in the step (S13) are mixed at a ratio of 56: 17: 11: 16 to perform coating (S14).
段階（Ｓ１４）以後、段階（Ｓ１４）でコーティングされたプガク材料をスチーム機で１２０℃から１４０℃の間で、望ましくは１３０℃で加熱処理する（Ｓ１５）。 After step (S14), the pegak material coated in step (S14) is heat-treated between 120 ° C. and 140 ° C., preferably 130 ° C. with a steam machine (S15).
段階（Ｓ１５）以後、（Ｓ１５）で加熱処理されたプガク材料を乾燥台で乾燥させ海洋深層水プガクを半製品として製造する（Ｓ１６）。 After the step (S15), the pegak material heat-treated in (S15) is dried on a drying table to produce a deep sea water pegak as a semi-finished product (S16).
このようなプロセスを通して段階（Ｓ１３）での海洋深層水による熟成過程を通して上述したようにプガク材料の本来の色調が長期間の保管時にもそのまま保たれるだけでなく、海洋深層水に含まれた豊富なミネラルによって製造された海洋深層水プガクに対して別途に塩味を出すための塩、醤油などのような塩味を追加する必要がなく、味感のうち甘みが最大化されて人工甘味料が無くても旨味があり自然親和的な味が感じられるようにする。 Through this process, as described above through the aging process by deep sea water in the step (S13), the original color of the pegak material is not only maintained during long-term storage but also contained in the deep sea water. It is not necessary to add salty taste such as salt and soy sauce to give a salty taste separately to deep sea water pugs made with abundant minerals, and sweetness is maximized in the taste and artificial sweeteners are maximized Even without it, it should be umami and have a natural affinity.
また、段階（Ｓ１１）から段階（Ｓ１６）に従って製造された海洋深層水を利用したプガク半製品を油で揚げてプガクを完成させた場合、一般的な水を利用してプガクを完成させたものと比べて色調が明るく美感に対する視覚的効果も最大化できる。 In addition, when pegaku semi-finished products using deep sea water produced according to steps (S11) to (S16) are fried in oil, pugaku is completed using general water. Compared to the brighter color tone, the visual effect on aesthetics can be maximized.
一方、本発明の他の実施例において、段階（Ｓ１３）での海洋深層水はｐＨは６．５２から６．６８の範囲であり、塩度は０．８２から３％の範囲の海洋深層水を使用する場合、段階（Ｓ１６）の乾燥後のコーティング膜内部のプガク材料の含量が４９．９８から５２．２８％と最も低い値で表われ、半製品状態での流通時、新鮮度を保つのに最も最適化するものと表われた。 Meanwhile, in another embodiment of the present invention, the deep ocean water in step (S13) has a pH in the range of 6.52 to 6.68 and a salinity in the range of 0.82 to 3%. Is used, the content of the pegak material in the coating film after drying in the step (S16) is the lowest value of 49.98 to 52.28%, and the freshness is maintained during distribution in the semi-finished product state. It appears to be the most optimized.
以上のように、本明細書と図面には本発明の望ましい実施例に対して掲示し、特定用語が使われてはいるものの、これは単に本発明の技術内容を簡単に説明して発明の理解を助けるための一般的な意味で使われたものであって、本発明の範囲を限定しようとするものではない。ここに掲示された実施例の他にも本発明の技術的思想に土台を置いた他の変形例が実施可能だということは本発明が属する技術分野で通常の知識を持った者に自明であろう。 As described above, although the present specification and the drawings show preferred embodiments of the present invention and specific terms are used, this is merely a brief description of the technical contents of the present invention. It is used in a general sense to aid understanding and is not intended to limit the scope of the invention. It is obvious to those who have ordinary knowledge in the technical field to which the present invention belongs that other modified examples based on the technical idea of the present invention can be implemented in addition to the examples posted here. I will.
Claims (1)
洗浄されたプガクの材料を１ｍｍから２ｍｍの厚さでスライシング（Ｓｌｉｃｉｎｇ）しプガク材料に対するコーティングを準備する第２段階；
スライシングされたプガク材料を海洋深層水で２４時間熟成させる第３段階；
海洋深層水で熟成させたプガクの材料、もち米、澱粉及び小麦粉を５６：１７：１１：１６の比率で混合してコーティングを遂行する第４段階；
コーティングされたプガクの材料をスチーム機で１３０℃で加熱処理する第５段階；及び
加熱処理されたプガク材料を乾燥台で乾燥させ海洋深層水のプガクを半製品に製造する第６段階；及び
海洋深層水を利用したプガク半製品を油で揚げてプガクを完成させる第７段階；を含み、
上記の第３段階の海洋深層水は、ｐＨは６．５２から６．６８の範囲であり、塩度は０．８２から３％の範囲の海洋深層水を使用し、上記の第６段階の乾燥後のコーティング膜内部のプガク材料の水分含量が４９．９８％から５２．２８％になるようにすることを特徴とする海洋深層水を利用したプガクの製造方法。 A first step of cleaning pegak material containing at least one of potatoes, chili, pumpkin, kelp, lotus root, and burdock;
A second stage of slicing the cleaned pegak material to a thickness of 1 to 2 mm to prepare a coating on the pegak material;
A third stage in which the sliced pegak material is aged in deep ocean water for 24 hours;
A fourth stage in which coating is carried out by mixing the ingredients of pegaku aged in deep ocean water, glutinous rice, starch and flour in a ratio of 56: 17: 11: 16;
A fifth stage of heat-treating the coated pegak material at 130 ° C. with a steam machine; and a sixth stage of drying the heat-treated pegak material on a drying table to produce a deep sea water pegaku into a semi-finished product; A seventh stage of fumigating the semi-finished pegaku using deep water with oil to complete the pugaku;
The third stage deep sea water has a pH in the range of 6.52 to 6.68 and a salinity in the range of 0.82 to 3%. A method for producing pugaku using deep ocean water, characterized in that the moisture content of the pegak material in the coating film after drying is 49.98% to 52.28%.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2014-0005452 | 2014-01-16 | ||
| KR1020140005452A KR101435162B1 (en) | 2014-01-16 | 2014-01-16 | Method for manufacturing fried food using deep ocean water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2015133951A JP2015133951A (en) | 2015-07-27 |
| JP5877444B2 true JP5877444B2 (en) | 2016-03-08 |
Family
ID=51751508
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2014227813A Active JP5877444B2 (en) | 2014-01-16 | 2014-11-10 | Method for manufacturing pegak (fed in oil after applying glue made from sticky rice made from vegetable foods) using deep sea water {Method for manufacturing fried food using deep water water} |
Country Status (3)
| Country | Link |
|---|---|
| JP (1) | JP5877444B2 (en) |
| KR (1) | KR101435162B1 (en) |
| CN (1) | CN104381757B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180089175A (en) | 2017-01-31 | 2018-08-08 | 농업회사법인 한백식품(주) | An Enhanced Taste and preference Corn 'Daihagchal' Laver-Boogak and Process for Preparation thereof |
| KR102136762B1 (en) * | 2019-04-19 | 2020-07-22 | 주식회사 하늘바이오 농업회사법인 | Manufacturing method of potato chip |
| KR102615928B1 (en) * | 2020-05-29 | 2023-12-20 | 강릉원주대학교산학협력단 | Method for Manufacturing Bugak(Korean traditional fried dishes) using ultra fine glutinous rice power |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100345935B1 (en) * | 1995-01-05 | 2002-10-31 | 제일제당주식회사 | Manufacturing method of fried laver |
| JP2003088338A (en) * | 2001-09-14 | 2003-03-25 | Umai Kk | Method for preventing discoloration of seaweed |
| KR100576260B1 (en) * | 2004-12-29 | 2006-05-03 | 김호원 | Method for manufacturing laver-boogak and laver-boogak manufactured by the same |
| JP2009027927A (en) * | 2007-07-24 | 2009-02-12 | Yamasan Shokuhin Kogyo Kk | Method for producing retort boiled burdock using deep sea water |
| CN101972009B (en) * | 2010-10-29 | 2013-02-13 | 华南理工大学 | Non-fried kelp chips and production method thereof |
| KR20120075725A (en) * | 2010-12-29 | 2012-07-09 | 황외분 | The method to manufacture sweet patato with seewater |
| CN103315285B (en) * | 2012-03-22 | 2014-11-19 | 台湾海洋深层水股份有限公司 | Application of food reducing damage of muscular tissue prepared by deep seawater concentrated mineral liquid |
| KR101186054B1 (en) | 2012-04-24 | 2012-09-26 | 장동현 | Manufacturing method of fried laver |
| CN102687836A (en) * | 2012-05-31 | 2012-09-26 | 扬州天禾食品有限公司 | Processing technology of fried cakes of lotus roots |
| KR20140000015A (en) * | 2012-06-22 | 2014-01-02 | 농업회사법인유한회사다나앤바이오 | Manufacturing method of herb boogak and herb boogak manufactured by the same |
| CN103478640B (en) * | 2013-09-09 | 2015-05-20 | 乔子凌 | Machining process of burdock fried food |
-
2014
- 2014-01-16 KR KR1020140005452A patent/KR101435162B1/en active IP Right Grant
- 2014-11-05 CN CN201410637161.1A patent/CN104381757B/en not_active Expired - Fee Related
- 2014-11-10 JP JP2014227813A patent/JP5877444B2/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN104381757A (en) | 2015-03-04 |
| CN104381757B (en) | 2017-09-22 |
| KR101435162B1 (en) | 2014-08-29 |
| JP2015133951A (en) | 2015-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102266029B (en) | Production method of salted and pickled vegetables | |
| JP5877444B2 (en) | Method for manufacturing pegak (fed in oil after applying glue made from sticky rice made from vegetable foods) using deep sea water {Method for manufacturing fried food using deep water water} | |
| CN104026657A (en) | Instant kelp paper snack food | |
| KR101396441B1 (en) | High potassium kimchi spices for controlling natrium and kimchi manufactured with the same | |
| KR101148354B1 (en) | seaweeds sauce | |
| CN103815320B (en) | A kind of processing method of prepared food ginger | |
| KR101413235B1 (en) | Method for producing semi-dried fish improving fish quality and palatability and semi-dried fish produced by the same method | |
| KR20160056512A (en) | Method for preparing low salted cucumber pickle | |
| CN104247759A (en) | Nut coating preservation technology | |
| CN108065245A (en) | The processing method for keeping sheldrake meat products nature delicious and crisp taste | |
| KR102057530B1 (en) | Pickled radish and the preparing process thereof | |
| JP5771125B2 (en) | Method for producing sheet food | |
| JP2009089671A (en) | Processed food having tropical kappaphycus alvarezii as raw material, and method for producing the same | |
| RU2330416C1 (en) | Method of production of tinned food "cod and horse-radish salad" | |
| JP2016146815A (en) | Method for producing brassica rapa l. var. hakabura processed food, and method for producing green and yellow vegetable processed food | |
| US20160338386A1 (en) | Foodstuff with unprocessed salt and method of making the same | |
| JP2010259417A (en) | Processed food produced by using smoked and pickled japanese radish as raw material | |
| KR20160144227A (en) | Curry kimchi manufacturing methode and curry kimchi | |
| KR101831415B1 (en) | Natural seasoning composition comprising glutamic acid and sun-dried salt | |
| KR20160101524A (en) | Roasted rice ball and making method of the same | |
| CN104055157B (en) | A kind of processing method of Herba corydalis edulis anchovy | |
| KR20150130173A (en) | Manufacturing method of seasoned laver coated deep ocean water salt | |
| KR20210039032A (en) | A Method for Manufacturing a Fish Sauce Mxied Shrimp and anchovy with a Specific Ratio | |
| CN103250999A (en) | Production process of dry long bean | |
| KR20080064780A (en) | The cooking dandelion gimchi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20151210 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20151222 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20160112 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 5877444 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |