KR100346494B1 - 야채 김 제조 방법 - Google Patents
야채 김 제조 방법 Download PDFInfo
- Publication number
- KR100346494B1 KR100346494B1 KR1019990039895A KR19990039895A KR100346494B1 KR 100346494 B1 KR100346494 B1 KR 100346494B1 KR 1019990039895 A KR1019990039895 A KR 1019990039895A KR 19990039895 A KR19990039895 A KR 19990039895A KR 100346494 B1 KR100346494 B1 KR 100346494B1
- Authority
- KR
- South Korea
- Prior art keywords
- vegetables
- vegetable
- vegetable roots
- roots
- processed
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 67
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 238000001035 drying Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000021109 kimchi Nutrition 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract 2
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 241000219315 Spinacia Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 10
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000001366 vegetable intake Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 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
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- 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
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)
Abstract
Description
Claims (2)
- 야채 김 제조 방법에 있어서,야채 김으로 제조하고자 하는 당근, 시금치를 깨끗하게 세척하여 얇게 자르는 단계와; 얇게 잘린 당근, 시금치를 100℃에서 20분정도 익혀서 찬물에 넣어서 식히는 단계와; 물에 식힌 야채를 믹서를 이용하여 잘게 갈아서, 김 형태로 가공할 수 있는 건조틀에 넣어 탈수하는 단계와; 탈수된 야채를 약 40∼80℃의 온도에서 약 2∼8시간 동안 건조시키는 단계와; 건조된 야채 김을 냉동 살균하여 용도에 따른 규격으로 잘라서 포장하는 단계로 이루어지는 것을 특징으로 하는 야채 김 제조 방법.
- 삭제
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990039895A KR100346494B1 (ko) | 1999-09-16 | 1999-09-16 | 야채 김 제조 방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990039895A KR100346494B1 (ko) | 1999-09-16 | 1999-09-16 | 야채 김 제조 방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20010027914A KR20010027914A (ko) | 2001-04-06 |
KR100346494B1 true KR100346494B1 (ko) | 2002-07-27 |
Family
ID=19611889
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019990039895A KR100346494B1 (ko) | 1999-09-16 | 1999-09-16 | 야채 김 제조 방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100346494B1 (ko) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101423263B1 (ko) * | 2014-02-07 | 2014-08-01 | 김한나 | 산채 김의 제조방법 및 상기 방법에 의하여 제조된 산채 김 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR890001469A (ko) * | 1987-07-23 | 1989-03-27 | 노리가즈 하라지리 | 인조 식용 김의 제조법 |
KR100194493B1 (ko) * | 1996-08-08 | 1999-06-15 | 진상호 | 야채김의 제조방법 |
-
1999
- 1999-09-16 KR KR1019990039895A patent/KR100346494B1/ko active IP Right Grant
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR890001469A (ko) * | 1987-07-23 | 1989-03-27 | 노리가즈 하라지리 | 인조 식용 김의 제조법 |
KR100194493B1 (ko) * | 1996-08-08 | 1999-06-15 | 진상호 | 야채김의 제조방법 |
Also Published As
Publication number | Publication date |
---|---|
KR20010027914A (ko) | 2001-04-06 |
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