KR0182200B1 - Preparation of salted foods - Google Patents
Preparation of salted foods Download PDFInfo
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- KR0182200B1 KR0182200B1 KR1019960066247A KR19960066247A KR0182200B1 KR 0182200 B1 KR0182200 B1 KR 0182200B1 KR 1019960066247 A KR1019960066247 A KR 1019960066247A KR 19960066247 A KR19960066247 A KR 19960066247A KR 0182200 B1 KR0182200 B1 KR 0182200B1
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- South Korea
- Prior art keywords
- pickles
- canary
- residue
- radish
- fish sauce
- Prior art date
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- 235000013305 food Nutrition 0.000 title description 7
- 238000002360 preparation method Methods 0.000 title description 4
- 241000287219 Serinus canaria Species 0.000 claims abstract description 31
- 235000021110 pickles Nutrition 0.000 claims abstract description 30
- 241000251468 Actinopterygii Species 0.000 claims abstract description 24
- 241000220259 Raphanus Species 0.000 claims abstract description 21
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 238000001914 filtration Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 150000003839 salts Chemical class 0.000 abstract description 12
- 238000002156 mixing Methods 0.000 abstract description 7
- 235000019640 taste Nutrition 0.000 abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 description 5
- 238000000605 extraction Methods 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 description 2
- 235000003097 Artemisia absinthium Nutrition 0.000 description 2
- 240000001851 Artemisia dracunculus Species 0.000 description 2
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 description 2
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- 239000001138 artemisia absinthium Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000003475 lamination Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241001596894 Ammodytes personatus Species 0.000 description 1
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003344 environmental pollutant Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 231100000719 pollutant Toxicity 0.000 description 1
- 235000004252 protein component Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
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- 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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
본 발명에 따르면, 까나리 액젓을 거르고 난 잔여물 70 ~ 30 부피비에 무우 30 ~ 70 부피비를 혼합하고, 무우가 상기 잔여물에 잠기도록 용기에 담아 6개월 이상 발효시켜 만든 장아찌가 제공된다. 상기 장아찌는 적당한 크기로 썰어 기호에 따라 물에 담가서 염분을 제거한 후 먹었을 때, 까나리 액젓 특유의 향미를 지녀 입맛에 잘맞은 장아찌이며, 종전에는 그대로 폐기하였던 액젓 잔여물을 재활용하므로, 경제적으로도 유리하다.According to the present invention, pickles prepared by mixing canned fish sauce with 70 to 30 parts by volume of radish are mixed with 30 to 70 parts by volume, and fermented in a container so that the radishes are immersed in the residue. The pickles are sliced to a suitable size, soaked in water according to your preference, and after removing the salt, the pickles have a distinctive flavor of canary fish sauce, which is suitable for your taste. Do.
Description
본 발명은 까나리 액젓 여과 잔여물을 이용하여서 된 장아찌 및 그의 제법에 관한 것으로서 특히, 까나리 액젓 추출후의 잔여물 예컨데, 까나리뼈, 내장, 어피 등의 잔여물에, 미리 염장시킨 무우시재를 완전히 잠기도록 격적층식(激 積層式)으로 혼합하여 외기가 차단된 상온에서 일정기간 저장후 인출한 무우시재에서 염분을 제거시키므로서 까나리 특유의 풍미와 식감이 뛰어난 무우 장아찌를 얻을 수 있게한 까나리 액젓 여과 잔여물을 이용한 장아찌 및 그의 제법에 관한 것이다.The present invention relates to a pickle prepared using canary fish sauce filtration residue and its preparation, and in particular, a residue after extraction of canary fish sauce, for example, so as to completely immerse the previously prepared salted radish in the residues such as canary bone, viscera and fish. Canned fish sauce filtration residue that can be obtained with the unique flavor and texture of canary pickles by removing salts from radish pastes which have been stored after being stored at room temperature for a certain period of time by mixing in a stratified manner. It relates to a pickle using water and its manufacturing method.
까나리는 학명 아모디테스 퍼슨네투스(Ammodytes Personatus)라고 불리우는 까나리과에 속하는 바다 물고기로서 몸이 가늘고 길며, 길이는 5~10cm정도 되는 어종으로, 알래스타, 시베리아의 남쪽, 미국, 일본등지에 분포하고 있고, 한국에는 전 연해에 걸쳐 포획되기도 하나 주로, 백령도 인근의 황해에 많이 서식하고 있으며, 식용으로는 쫄깃 쫄깃한 특유의 풍미로서 양미리 등과 같이 거의 건제품으로만 이용되고 있는 것으로 알려져 있다.Canary is a sea fish belonging to the Canaryaceae called Ammodytes Personatus, which is thin and long, and is 5 to 10 cm long. It is distributed in Alaska, south of Siberia, the United States, and Japan. Although it is captured throughout the coast of Korea, it is mainly inhabited in the nearby Yellow Sea of Baeknyeongdo, and it is known that it is used as a dry product such as Yangmi-ri as a unique chewy flavor.
최근에는, 까나리 특유의 풍미로 인하여 고급젓갈류의 식품으로 시도되고 있기도 하나, 까나리 그 포획시기가 4~5월에 한정되어 있고, 어획량도 비교적 낮아 백령도의 인근 해역이외에서는 까나리 특유의 풍미를 갖는 식품을 구하기 어려운 실정에 있다.Recently, due to the unique flavor of canary, it has been attempted as a food of high-quality salted fish, but the catching time of canary is limited in April-May, and the catches are relatively low. Food is difficult to find.
특히, 까나리는 액젓을 제조할 때, 여과된 잔여물 즉, 뼈, 내장등은 비록 장기간의 숙성기간을 거치기는 하나, 어육, 어피외에는 발효율이 비교적 낮아 액젓 수율비(比) 다량의 잔여물이 발생할뿐더러 식감이 좋지 않아서 그대로 폐기 처리되고 있으며, 이는 그 영향이 미미하기는 하나 해상 오염의 한 요인으로 되고 있다.Particularly, when manufacturing fish sauce, the filtered residues, such as bones and intestines, have a long fermentation period, but they have relatively low efficiencies except fish meat and fish. Not only does this occur, but the texture is not good, and it is disposed of as it is, which is a factor of marine pollution.
본 발명자는 이와 같은 까나리의 특유한 풍미와 잔여물의 폐기 사실에 주목하여, 까나리 특유의 독특한 고급 풍미를 갖으면서도 장기 보존이 가능하고 따라서 광범위하게 보급할 수 있는 까나리 식품 개발에 대하여 예의 검토한 결과 까나리 액젓 잔여물로서 폐기 처리되는 뼈, 내장등에는 풍부한 아미노산과 단백질 성분이 잔존해 있는 사실과 이들 유효성분 및 풍미는 침채류(沈菜類)에 쉽게 전이될 수 있음을 발견하고 본 발명의 까나리 풍미가 뛰어난 엄채류(俺菜類)식품 즉, 장아찌 식품을 완성하기에 이르렀다.The present inventors pay attention to this particular flavor and disposal of residues of canary fish, and have carefully studied the development of canary foods that can be stored for a long time and can be widely distributed while having a unique high quality flavor of canary fish. The fact that there are abundant amino acids and protein components in bones, intestines, etc., discarded as residues, and that these active ingredients and flavors can be easily transferred to sapweeds, is excellent in the canary flavor of the present invention. It has come to complete Eomchae (俺 菜類) food, or pickles.
문헌에 나타난 종전의 공지기술 즉, 엄채류 식품에는, 엄채원(俺菜源)에 따라 집장(潗醬)을 이용한 집저류(潗菹類)가 있고, 청장(淸醬)과 개자(芥子)를 엄채원으로한 장 개채류(강 갓장아찌)와, 청장위로로 엄채한 장 채류(장 장아찌), 장육저류(醬肉菹類 : 장육장아찌)가 있으며, 또한 염류(鹽類)를 엄채원으로 한 염채류(염 장아찌)들이 있는 것으로 밝혀지고 있다.Previously known techniques in the literature, namely wormwood foods, include wormwood using jang according to Eomchaewon, Cheongjang and Gaeja. There are also Jang-gae vegetables (Gang Gajang-jang) made with cheonchaewon, Jang-gaekjang (jang-jang-pickles), Jang-jang jang (Jang-jang-jang-jang-jang), which are made with Cheongjang-ro. It turns out that there are salt vegetables.
그러나, 이들 집저류(김치, 고추장)나, 강 갓장아찌, 장 장아찌, 장육 장아찌, 염장아찌들은 진하지 않은 간장이나 이 간장과 개자 또는 쇠고기들을 주요성분으로 하여서 된 것들로서 당해 기술에 있어서는 적절하기는 하나 본 발명에 있어서와 같이 까나리 특유의 풍미를 갖으면서 바닷고기에 있어서의 식감 저해의 요인이 되는 비릿내 성분이 제거된 장아찌 제조에는 이용될 수 없다.However, these houseworms (kimchi, red pepper paste), river mustard pickles, pickles, pickles, and salted pickles are not soy sauce, or are made mainly from these soy sauces and barley or beef, and are not appropriate in the art. However, as in the present invention, it can not be used for the preparation of pickles, which have a flavour-specific flavor and remove the components in the fish, which are factors causing texture inhibition in sea meat.
따라서 본 발명은, 이들 강 갓장아찌나, 장 장아찌나 장육 장아찌나 염장아찌들과는 전혀 달리, 바닷고기 특히 까나리의 액젓 추출후이 잔여물을 이용하여 제조된 신규의 장아찌를 제공하고자 함에 주요 목적이 있다.Therefore, the present invention has a main object to provide a novel pickles prepared using the residue after extraction of salted fish, especially canary fish, unlike these freshly pickled pickles, pickles, and pickled pickles.
본 발명의 다른 목적은, 까나리 액젓 추출후 폐기 처리되는 까나리 잔여물을 활용하여 높은 영양가와 까나리 특유의 풍미가 깃든 고급 엄채류 식품의 제조방법을 제공하고자 함에 있다.It is another object of the present invention to provide a method for producing high quality veterinary foods with high nutritional value and canary-specific flavor by utilizing canary residues which are disposed of after canary fish sauce extraction.
본 발명의 또다른 목적은 까나리 액젓 추출후 폐기 처리되는 잔여물을 활용하여 장기간 보존이 가능하고 따라서 광범위하게 보급할 수 있을 뿐만 아니라 잔여물 활용으로 인한 공해요인의 제거를 상승효과를 나타낼 수 있게 한 것이다.It is another object of the present invention to utilize the residue treated after the extraction of Canary fish sauce, which can be preserved for a long time and thus can be widely distributed, and also has a synergistic effect on the removal of pollutants due to the utilization of the residue. will be.
본 발명의 특징적인 요소로서는 까나리와 식염의 부피비 75 : 25 ~ 80 : 20가 되도록 염장하여 6~12개월 또는 그 이상의 기간동안 자연 그대로 숙성시켜 액즙을 추출한 잔여물에, 무우를 부피비 30 : 70 ~ 70 : 30 정도 격 적층식(激 積層式)으로 혼합후 외기가 차단된 상태에서 6개월 이상 저장후 무우시재의 염분을 제거시키므로서 까나리 특유의 풍미를 갖는 뛰어난 식감의 장아찌를 얻을 수 있게한 것이다.Characteristic elements of the present invention is salted so that the volume ratio of canary and salt is 75: 25 ~ 80: 20, and aged to the natural state for 6-12 months or more to extract the juice from the radish, volume ratio 30: 70 ~ 70: 30 degree lamination (적층 積 層 式) after mixing for 6 months in a state in which the outside air is blocked after mixing after mixing to remove the salt of the radish ash so that can get the excellent texture of pickles .
이와 같은 본 발명의 장아찌 제조에 대한 공정이 개략도는 아래표와 같다.Such a schematic diagram of the process for preparing pickles of the present invention is shown in the table below.
이하, 본 발명에 따른 우무짱아찌의 제조방법을 상술한다.Hereinafter, the manufacturing method of Umu-chan achi according to the present invention will be described in detail.
먼저, 본 발명에 있어서의 전 단계인 까나리 잔여물 수득 과정을 살펴보면, 포획된 까나리를 바람직하게는 까나리 : 식염의 부피비 75 : 25 ~ 80 : 20가 되도록 소금에 절인후 6 ~ 12 개월, 또는 그 이상의 기간동안 자연 그대로 숙성시켜 액즙(젓갈)을 여과추출하고 남은 잔여물을 이용하여 본 발명의 무우장아찌를 제조하게 된다.First, looking at the process of obtaining canary residue, which is a previous step in the present invention, 6 to 12 months after salting the trapped canary, preferably the volume ratio of canary to salt is 75: 25 to 80: 20, or Naturally aged for the above period is filtered to extract the juice (salt) and to prepare the radish pickles of the present invention using the remaining residue.
즉, 상기와 같이 액즙을 거르고 난 까나리 여과잔여물과 무우를 부피비 30 : 70 ~ 70 : 30정도로 혼합한다. 이때 혼합시에는 항아리와 같은 저장통 바닥에 까나리 잔여물을 충분히 깔아놓은 다음 무우층, 까나리 잔여물 층의 격 적층식(激 積層式)으로 혼합한 후 최상층부에는 까나리 잔여물층으로 복개되게 하여 무우시재가 까나리 잔여물에 완전히 감기도록 저장하게 되고 이 경우, 일체의 이물질(수분이나 기타의 변질성물질)이 침투되지 않도록 외기가 차단된 상태를 혼합 저장하는 것이 바람직하다.In other words, the filter liquid and the beet after filtering the juice as described above is mixed in a volume ratio of 30: 70 ~ 70: 30. At the time of mixing, spread enough canary residue on the bottom of the container such as a jar, and then mix it by lamination of radish layer and canary residue layer, and then cover it with canary residue layer on the top layer. It is desirable to store and store in a condition that the outside air is blocked so that any foreign matter (moisture or other denatured substances) does not penetrate.
또 무우시재는 조선무우, 그중에서도 백령도 토질인 정질토양에서 자란 조선무우가 육질이 좋고 맛이 좋아서 바람직하게 사용되며, 더욱 꼬들 꼬들한 미감을 낼 수 있도록 하려면 무우를 까나리 여과잔여물과 혼합하기 이전 약 1일 ~ 3일, 바람직하게는 약 48시간 동안 소금에 절인후 세척하여 사용하는 것이 바람직하다.In addition, the radish ash is preferably used because Joseon radishes grown in the fine soil, which is the soil of Baeknyeongdo, are especially good because of their high quality and taste, and before mixing them with the canary filter residue It is preferable to use after washing with salt for 1 to 3 days, preferably about 48 hours.
이와 같이 까나리 여과잔여물과 혼합된 무우시재를 6개월 이상 항아리나 적절한 용기에 밀봉하면 무우의 색이 붉게 변한 장아찌를 수득하게 되고 이를 식용에 알맞은 크기로 적절히 절단한 후, 절단한 크기와 기호에 따라 적량의 물에 약 20분 내지 1시간동안 담가두어 염분을 제거하므로서 식용에 최적한 제품을 얻을 수 있게된다. 이 경우 필요하다면, 이와 같이 염분을 제거하여 바로 먹을수 있는 장아찌를 포장, 제품화하여도 좋다(염분을 제거하면 장아찌의 색은 홍조를 띤 황색으로 됨).Thus, when the radish mixed with the canary filter residue is sealed in a jar or a suitable container for 6 months or more, the radish pickled red radish is obtained. Therefore, by soaking in a suitable amount of water for about 20 minutes to 1 hour to remove the salt can be obtained the optimum product for edible. In this case, if necessary, the salt may be removed and the ready-to-eat pickles may be packaged and commercialized (when the salt is removed, the pickles may have a reddish yellow color).
이와 같은 본 발명의 장아찌의 맛은 꼬들 꼬들하고 사각사각한 감촉에 약간의 짠맛을 포함, 까나리 액젓의 특유한 맛과 향을 지녀, 입맛과 기호에 아주 적절하다.The taste of the pickles of the present invention, including a little salty and crunchy texture, has a peculiar taste and aroma of canary fish sauce, and is very suitable for taste and taste.
이하에, 본 발명에 따르는 장아찌의 제조 및 맛의 기호성 평가를 실시 예를 들어 더욱 상세히 설명하는 바, 본 발명은 이 실시예에 국한되는 것은 아님은 물론이다.Hereinafter, the preparation of pickles and evaluation of palatability of taste according to the present invention will be described in more detail by way of examples, of course, the present invention is not limited to these examples.
[실시예 1]Example 1
백령도에서 자란 조선무우를 약 48시간 동안 소금에 절인 후, 까나리 액젓을 여과하고 난 잔여물에 무우 : 잔여물의 부피가 1 : 1이 되도록 혼합하여 무우가 상기 잔여물에 잠기도록 용기에 넣고, 6개월간 두었다. 무우의 색은 적색으로 변하며 쫄깃한 장아찌가 제조되었다. 이를 용기에서 꺼내어 적절한 크기로 썰고, 약 40분 동안 물에 담그어 염분을 제거하였다. 장아찌의 색은 홍조를 띤 노란색이 되었으며, 까나리 특유의 풍미와 약간의 짠맛을 지닌 꼬들 꼬들한 장아찌가 되었다.After salting Chosun radishes grown in Baeknyeong-do for about 48 hours, filter the canary fish sauce and mix them with the residue of filtered radish: 1: 1 so that the radish is immersed in the residue, 6 Left for months. The color of the radish turns red and chewy pickles were made. It was taken out of the vessel, cut into appropriate sizes, and soaked in water for about 40 minutes to remove salt. The pickles became reddish yellow in color, and they became crunchy pickles with a canary-specific flavor and a slight salty taste.
상기 제조한 장아찌를 20 ~ 60대의 성인남녀 50명을 대상으로 시식하도록 하여 기호성을 평가하였다. 평가 결과는 다음과 같다.The prepared pickles were tested on 50 adult men and women in their 20s and 60s to evaluate palatability. The evaluation results are as follows.
위의 결과에서 나타난 바와 같이 본 발명에 따른 장아찌는 대부분(96%)의 취식자들에게 좋은 미감을 주며, 높은 기호도를 가지고 있음을 알 수 있었다.As shown in the above results, pickles according to the present invention give a good aesthetics to most (96%) eaters, it can be seen that they have a high degree of preference.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019960066247A KR0182200B1 (en) | 1996-12-16 | 1996-12-16 | Preparation of salted foods |
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| KR101047436B1 (en) * | 2010-12-07 | 2011-07-07 | 김병주 | Salted shellfish sauce and preparation method thereof |
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| KR101047436B1 (en) * | 2010-12-07 | 2011-07-07 | 김병주 | Salted shellfish sauce and preparation method thereof |
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