JP5877444B2 - 海洋深層水を利用してプガク（植物性食品にもち米で作った糊を塗って干した後に油で揚げたもの）を製造する方法｛Ｍｅｔｈｏｄ ｆｏｒ ｍａｎｕｆａｃｔｕｒｉｎｇ ｆｒｉｅｄ ｆｏｏｄ ｕｓｉｎｇ ｄｅｅｐ ｏｃｅａｎ ｗａｔｅｒ｝ - Google Patents

海洋深層水を利用してプガク（植物性食品にもち米で作った糊を塗って干した後に油で揚げたもの）を製造する方法｛Ｍｅｔｈｏｄ ｆｏｒ ｍａｎｕｆａｃｔｕｒｉｎｇ ｆｒｉｅｄ ｆｏｏｄ ｕｓｉｎｇ ｄｅｅｐ ｏｃｅａｎ ｗａｔｅｒ｝ Download PDF

Info

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
Application number
JP2014227813A
Other languages
English (en)
Japanese (ja)
Other versions
JP2015133951A (ja
Inventor
ド リ，ハク
ド リ，ハク
Original Assignee
シー ワールド カンパニー，リミテッド
シー ワールド カンパニー，リミテッド
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 シー ワールド カンパニー，リミテッド, シー ワールド カンパニー，リミテッド filed Critical シー ワールド カンパニー，リミテッド
Publication of JP2015133951A publication Critical patent/JP2015133951A/ja
Application granted granted Critical
Publication of JP5877444B2 publication Critical patent/JP5877444B2/ja
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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)
JP2014227813A 2014-01-16 2014-11-10 海洋深層水を利用してプガク（植物性食品にもち米で作った糊を塗って干した後に油で揚げたもの）を製造する方法｛Ｍｅｔｈｏｄ ｆｏｒ ｍａｎｕｆａｃｔｕｒｉｎｇ ｆｒｉｅｄ ｆｏｏｄ ｕｓｉｎｇ ｄｅｅｐ ｏｃｅａｎ ｗａｔｅｒ｝ Active JP5877444B2 (ja)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
KR1020140005452A KR101435162B1 (ko) 2014-01-16 2014-01-16 해양심층수를 이용한 부각 제조방법
KR10-2014-0005452 2014-01-16

Publications (2)

Publication Number Publication Date
JP2015133951A JP2015133951A (ja) 2015-07-27
JP5877444B2 true JP5877444B2 (ja) 2016-03-08

Family

ID=51751508

Family Applications (1)

Application Number Title Priority Date Filing Date
JP2014227813A Active JP5877444B2 (ja) 2014-01-16 2014-11-10 海洋深層水を利用してプガク（植物性食品にもち米で作った糊を塗って干した後に油で揚げたもの）を製造する方法｛Ｍｅｔｈｏｄ ｆｏｒ ｍａｎｕｆａｃｔｕｒｉｎｇ ｆｒｉｅｄ ｆｏｏｄ ｕｓｉｎｇ ｄｅｅｐ ｏｃｅａｎ ｗａｔｅｒ｝

Country Status (3)

Country Link
JP (1) JP5877444B2 (zh)
KR (1) KR101435162B1 (zh)
CN (1) CN104381757B (zh)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20180089175A (ko) 2017-01-31 2018-08-08 농업회사법인 한백식품(주) 맛과 기호성이 향상된 대학찰옥수수 김부각 및 그 제조방법
KR102136762B1 (ko) * 2019-04-19 2020-07-22 주식회사 하늘바이오 농업회사법인 감자칩의 제조방법
KR102615928B1 (ko) * 2020-05-29 2023-12-20 강릉원주대학교산학협력단 초미세 찹쌀가루를 이용한 부각의 제조방법

Family Cites Families (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100345935B1 (ko) * 1995-01-05 2002-10-31 제일제당주식회사 김 부각의 제조방법
JP2003088338A (ja) * 2001-09-14 2003-03-25 Umai Kk 海藻の退色防止方法
KR100576260B1 (ko) * 2004-12-29 2006-05-03 김호원 김부각의 제조방법 및 상기 방법으로 제조된 김부각
JP2009027927A (ja) * 2007-07-24 2009-02-12 Yamasan Shokuhin Kogyo Kk 海洋深層水を利用したレトルトごぼう水煮の製造方法
CN101972009B (zh) * 2010-10-29 2013-02-13 华南理工大学 一种非油炸海带脆片及其生产方法
KR20120075725A (ko) * 2010-12-29 2012-07-09 황외분 바닷물을 이용한 고구마제조방법
CN103315285B (zh) * 2012-03-22 2014-11-19 台湾海洋深层水股份有限公司 深层海水浓缩矿物质在制备减少肌肉组织损伤的食品中的应用
KR101186054B1 (ko) 2012-04-24 2012-09-26 장동현 김부각의 제조방법
CN102687836A (zh) * 2012-05-31 2012-09-26 扬州天禾食品有限公司 油炸莲藕饼加工工艺
KR20140000015A (ko) * 2012-06-22 2014-01-02 농업회사법인유한회사다나앤바이오 허브 부각의 제조방법 및 이에 의해 제조된 허브 부각
CN103478640B (zh) * 2013-09-09 2015-05-20 乔子凌 一种牛蒡油炸食品的加工工艺

Also Published As

Publication number Publication date
CN104381757A (zh) 2015-03-04
CN104381757B (zh) 2017-09-22
JP2015133951A (ja) 2015-07-27
KR101435162B1 (ko) 2014-08-29

Similar Documents

Publication Publication Date Title
CN102266029A (zh) 一种盐酸菜生产方法
JP5877444B2 (ja) 海洋深層水を利用してプガク（植物性食品にもち米で作った糊を塗って干した後に油で揚げたもの）を製造する方法｛Ｍｅｔｈｏｄ ｆｏｒ ｍａｎｕｆａｃｔｕｒｉｎｇ ｆｒｉｅｄ ｆｏｏｄ ｕｓｉｎｇ ｄｅｅｐ ｏｃｅａｎ ｗａｔｅｒ｝
CN104026657A (zh) 一种即食海带纸休闲食品
KR101396441B1 (ko) 나트륨 조절용 고 칼륨 김치양념 및 이를 이용하여 제조된 김치
KR101148354B1 (ko) 해조간장용 조미액의 제조방법
CN103815320B (zh) 一种熟食生姜的加工方法
KR101413235B1 (ko) 육질과 기호성이 향상된 반건조 어류의 제조방법 및 상기 방법으로 제조된 반건조 어류
CN104247759A (zh) 一种坚果类涂膜保鲜工艺
CN108065245A (zh) 保持麻鸭肉制品自然香脆味的加工方法
KR102057530B1 (ko) 단무지 장아찌 및 그 제조방법
JP5771125B2 (ja) シート状食品の製造方法
CN105533516A (zh) 一种天然色素紫苏裙带菜及其加工方法
JP4876191B1 (ja) 味付加工食品の製造方法
RU2330416C1 (ru) Способ производства консервов "салат из трески с хреном"
JP2016146815A (ja) 野沢菜加工食品の製造方法及び緑黄色野菜加工食品の製造方法
KR101586019B1 (ko) 양파 꽃김치의 제조방법
KR20160144227A (ko) 카레김치 제조방법 및 카레김치
KR101831415B1 (ko) 글루탐산 및 천일염을 포함하는 천연 조미료 조성물
KR20160101524A (ko) 구운 주먹밥의 제조방법
KR20160097823A (ko) 조미액을 도포한 조미 김 및 그 제조방법
CN104055157B (zh) 一种苔菜海蜒的加工方法
KR20150130173A (ko) 해양심층수 소금이 도포된 조미김의 제조방법
KR20210039032A (ko) 특정 비율로 혼합하여 제조한 새우 멸치 혼합 액젓법
CN103250999A (zh) 一种豆角干的生产工艺
KR20080064780A (ko) 민들레 김치 담그기 기술

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