KR100378106B1 - Manufacture method of coldshop broth - Google Patents
Manufacture method of coldshop broth Download PDFInfo
- Publication number
- KR100378106B1 KR100378106B1 KR10-2000-0023609A KR20000023609A KR100378106B1 KR 100378106 B1 KR100378106 B1 KR 100378106B1 KR 20000023609 A KR20000023609 A KR 20000023609A KR 100378106 B1 KR100378106 B1 KR 100378106B1
- Authority
- KR
- South Korea
- Prior art keywords
- broth
- juice
- cold noodle
- bean sprouts
- sterilization
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 11
- 235000012149 noodles Nutrition 0.000 claims abstract description 33
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 19
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 206010019133 Hangover Diseases 0.000 abstract description 5
- 238000011084 recovery Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 3
- 235000020776 essential amino acid Nutrition 0.000 description 3
- 239000003797 essential amino acid Substances 0.000 description 3
- 239000000835 fiber Substances 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000299790 Rheum rhabarbarum Species 0.000 description 1
- 235000009411 Rheum rhabarbarum Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 208000013465 muscle pain Diseases 0.000 description 1
- 201000009240 nasopharyngitis Diseases 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/30—Meat extracts
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/334—Foods, ingredients or supplements having a functional effect on health treating the effects of consuming alcohol, narcotics or other addictive behavior, e.g. treating hangover or reducing blood alcohol levels
-
- 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
- A23V2300/14—Extraction
Abstract
본 발명은 냉면육수를 제조하는 냉면육수의 제조방법에 관한 것으로서, 더욱 상세하게는 숙취해소 및 피로회복 등 영양이 풍부한 콩나물을 주원료로하여 만든 냉면육수의 제조방법에 관한 것이다.The present invention relates to a method for producing cold noodle broth for producing cold noodle broth, and more particularly, to a method for preparing cold noodle broth made from nutrient-rich bean sprouts such as hangover relief and fatigue recovery.
본 발명인 냉면육수의 제조방법은, 냉면육수를 제조하는 방법에 있어서, 착즙기를 이용하여 콩나물의 즙을 내는 착즙단계와, 상기 착즙단계에서 얻어진 콩나물의 즙을 115∼120℃의 고온에서 20분간 살균처리하는 살균처리단계와, 상기 살균처리단계를 거친 콩나물의 즙에 천연양념류 및 향신료를 첨가하는 첨가단계와, 상기 첨가단계에서 얻어진 냉면육수를 정량의 봉지에 담아 115∼120℃의 고온에서 20분간 2차살균처리하는 2차살균처리단계로 이루어진 것을 특징으로 한다.In the method of manufacturing the cold noodle broth according to the present invention, in the method of manufacturing the cold noodle broth, the juice extracting step of extracting the juice of the bean sprouts using a juicer and the juice of the bean sprouts obtained in the extracting step are sterilized for 20 minutes at a high temperature of 115 to 120 ° C. The sterilization step of the treatment, the addition step of adding natural spices and spices to the juice of the sprouts after the sterilization step, and the cold noodles broth obtained in the addition step in a quantitative bag for 20 minutes at a high temperature of 115 ~ 120 ℃ Characterized in that the secondary sterilization step of secondary sterilization treatment.
Description
본 발명은 냉면육수를 제조하는 냉면육수의 제조방법에 관한 것으로서, 더욱 상세하게는 숙취해소 및 피로회복 등 영양이 풍부한 콩나물을 주윈료로하여 만든 냉면육수의 제조방법에 관한 것이다.The present invention relates to a method for manufacturing cold noodle broth to produce cold noodle broth, and more particularly, to a method for preparing cold noodle broth made from nutrient-rich bean sprouts such as hangover relief and fatigue recovery.
일반적인 냉면육수로 사용되는 육수는 주로 쇠고기나 닭고기 등의 육류를 삶은 것이 사용되었는데, 이는 맛이나 향면에서 입맛을 돗구는 특이한 점이 없으며, 또한, 단순한 냉면육수 이외에는 별다른 효과를 기대하지 못한다.The broth used as a common cold noodle broth was mainly boiled meat such as beef or chicken, which has no peculiarity in taste or flavor, and does not expect any effect other than the simple cold noodle broth.
또한 상기와 같은 육수는, 보관함에 있어 살균처리의 미비함으로 인해 장기 보관이 불가능하고, 따라서 육수를 냉동하여 판매하는 것이 대부분이다.In addition, such broth can not be stored for a long period of time due to the lack of sterilization in storage, and therefore, most of the broth is frozen and sold.
그러나 상기와 같이 육수를 냉동판매함에 따라, 육수 본질이 맛이 저하될 뿐만 아니라, 해동되는 과정에서 대장균등과 같은 여러가지 균에 노출되어 이 육수에 면을 담아 먹을 경우, 식중독과 같은 무서운 병에 항시 노출된다.However, as the broth is frozen and sold as described above, the essence of the broth is not only reduced in taste, but also when exposed to various germs such as E. coli in the process of thawing, and the noodles are eaten with this broth, it is always at awful disease such as food poisoning. Exposed.
본 발명은 상기와 같이 종래 냉면육수가 가지고 있는 여러가지 제반사항을 일시에 해소하여 냉면육수의 장기간 보관은 물론 대량생산에 의한 판매가를 절감할 수 있으며, 단순한 육수의 기능이외에 숙취해소, 피로회복 등의 효능을 발휘할 수 있도록 한 냉면육수의 제조방법을 제공함에 그 목적이 있다.The present invention can solve the various matters of the conventional cold noodle broth as described above at a time and save the long-term storage of cold noodle broth, as well as reduce the selling price by mass production, hangover elimination, fatigue recovery, etc. It is an object of the present invention to provide a method for preparing cold noodle broth.
도 1은 본 발명인 냉면육수의 제조방법을 나타낸 흐름도이다.1 is a flow chart showing a method of manufacturing the cold noodle soup of the present invention.
<도면의 주요 부분에 대한 부호의 설명><Description of the symbols for the main parts of the drawings>
상기와 같은 목적을 지닌 본 발명에 따른 냉면육수의 제조방법은,Cold noodle broth production method according to the present invention having the above object,
착즙기를 이용하여 콩나물의 즙을 내는 착즙단계와;A juice step of producing juice of bean sprouts using a juicer;
상기 착즙단계에서 얻어진 콩나물의 즙을 115∼120℃의 고온에서 20분간 살균처리하는 살균처리단계와;A sterilization step of sterilizing the juice of the bean sprouts obtained in the juice step for 20 minutes at a high temperature of 115 to 120 ° C .;
상기 살균처리단계를 거친 콩나물의 즙에 천연양념류 및 향신료를 첨가하는 첨가단계와;An addition step of adding natural spices and spices to the juice of the bean sprouts subjected to the sterilization step;
상기 첨가단계에서 얻어진 냉면육수를 정량의 봉지에 담아 115∼120℃의 고온에서 20분간 2차살균처리하는 2차살균처리단계로 이루어진 것을 특징으로 한다.The cold noodle broth obtained in the addition step is put into a quantitative bag, characterized in that consisting of a secondary sterilization step of secondary sterilization for 20 minutes at a high temperature of 115 ~ 120 ℃.
상기와 같은 특징을 지닌 본 발명에 따른 냉면육수의 제조방법에 의해 제조된 냉면육수는, 장기간 보관은 물론, 냉동상태가 아닌 액체상태로 살균처리 된 봉지에 담겨 보관되기 때문에 대장균 등과 같은 각종 세균에 노출되는 것을 방지함은 물론, 피로회복과 숙취해소 등에 효과가 있다.Cold noodle broth prepared by the method for producing cold noodle broth according to the present invention having the above characteristics is stored in a sterilized bag in a liquid state, as well as in a frozen state for a long time, so it is stored in various bacteria such as E. coli. Not only prevents exposure, but also helps fatigue and hangover.
또한, 정량의 봉지에 담아 판매되기 때문에 대량생산이 가능하고, 이에 따라 판매단가의 절감을 가져온다.In addition, since it is sold in a quantitative bag, mass production is possible, thereby reducing the selling price.
이하 실시예를 토대로 하여 본 발명에 따른 냉면육수의 제조방법을 상세하게 설명한다.Hereinafter, a method for preparing cold noodle soup according to the present invention will be described in detail with reference to Examples.
본 발명에 따른 냉면육수의 제조방법은 콩나물을 주원료로하여 냉면육수를 제조한다.According to the present invention, a method for preparing cold noodle broth prepares cold noodle broth using bean sprouts as a main ingredient.
콩나물은 비타민 B와 C, 필수아미노산, 식물성섬유, 칼륨과 칼슘 등이 풍부하여 그 유용성이 높은 것으로, 한명(漢名)으로는 두아(豆芽), 숙아채(菽芽菜)라고 하며, 채 자라지 않은 콩나물을 말린 것을 한방에서는 대두황권(大豆黃卷)이라 한다.콩나물에 들어있는 아미노산은 몸에서 스스로 만들어지지 않는 필수아미노산인데다 흡수가 잘 되는 유리아미노산으로 간장에 영양을 공급해 피곤해진 간의 기능회복을 통한 피로회복에 도움을 주며, 콩나물 뿌리에 많은 아스파라긴산은 알콜분해효소의 기능을 도와 숙취해소에 좋다. 나아가, 콩나물에 들어있는 칼륨은 혈압을 낮추는데 도움을 주며 풍부한 섬유질은 비만이나 변비 등을 예방해준다.Soybean sprouts are rich in vitamins B and C, essential amino acids, vegetable fiber, potassium and calcium, and have high usefulness. One person is called dua and rapeseed. Dried soybean sprouts are called soybean yellow soybean (大豆 黃 한) in Korea.The amino acids in bean sprouts are essential amino acids that are not made by the body and free amino acids that are absorbed well. It helps to relieve fatigue, and aspartic acid in soybean sprouts root is good for hangover relief. Furthermore, potassium in bean sprouts helps lower blood pressure, while abundant fiber helps prevent obesity and constipation.
상기 대두황권은 부종과 근육통을 다스리고 위속의 열을 없애주는 효과 및 감기몸살을 다스리는 효과가 있어 약용으로 쓰인다.The soybean rhubarb is used for medicinal swelling and muscle pain, the effect of eliminating the heat of the stomach and the effect of controlling the cold body.
상기와 같은 효과 및 효능을 지닌, 콩나물을 착즙기를 이용하여 즙을 낸 후, 이 콩나물즙을 115℃∼120℃의 고온에서 20분간 살균 처리한 후, 고온상에서 살균으로 처리된 콩나물즙을 식힌 다음, 마늘 등과 같은 천연양념류 및 향신료를 첨가하고, 살균처리 된 정량의 비닐봉지에 담는다.After sprouting the bean sprouts with a juicer having the same effects and efficacies as described above, the bean sprouts were sterilized at a high temperature of 115 ° C. to 120 ° C. for 20 minutes, and then the bean sprouts treated with sterilization at a high temperature were cooled. Add natural spices and spices, such as garlic and garlic, and place in a sterile plastic bag.
상기와 같은 공정에 의해 제조된 비밀봉지에 담긴 냉면육수를 다시 115℃∼120℃의 고온에서 20분간 살균 처리한 후, 상온에서 보관한다.Cold noodle broth contained in the secret bag prepared by the above process is sterilized for 20 minutes at a high temperature of 115 ℃ to 120 ℃ again, and then stored at room temperature.
상기와 같이 제조된 냉면육수는, 액체상태에서 장기간 보관이 가능하고, 또한, 비닐봉지에 담겨 액체상태로 보관됨에 따라 그 맛과 효능이 변질 되지 않는다.Cold noodle broth prepared as described above can be stored in a liquid state for a long time, and also stored in a liquid state in a plastic bag, the taste and efficacy does not deteriorate.
상기와 같이 제조된 냉면육수에 메밀 또는 기타의 식품으로 가공된 면을 넣어 먹음으로써 콩나물의 특유한 맛과 메밀의 담백한 맛이 어우러져 냉면맛의 일미를 맛볼 수 있으며, 또한 상술한 각종 콩나물의 효능을 가질 수 있다.By putting the processed noodles into buckwheat or other foods into the cold noodle broth prepared as described above, the unique taste of bean sprouts and the light taste of buckwheat can be combined to taste the taste of cold noodles. Can be.
또한, 상기 제조과정에서 살균처리를 반복함에 따라 대장균 등과 같은 각종 세균으로 부터의 보호는 물론, 장기간 보관이 가능하여 대량생산을 꾀할 수 있다.In addition, by repeating the sterilization treatment in the manufacturing process, as well as protection from various bacteria, such as E. coli, can be stored for a long time to achieve mass production.
한편, 상술한 냉면육수의 제조과정 중 콩나물 대신에 양파를 주원료로 사용하여 냉면육수를 제조할 수도 있는데, 상기와 같은 동일한 방법으로 제조된다.On the other hand, in the manufacturing process of the above-mentioned cold noodles broth may be prepared by using the onion as a main raw material instead of bean sprouts cold noodles, it is prepared by the same method as described above.
상술한 바와 같이 본 발명에 따른 냉면육수의 제조방법은, 그 주원료로 필수아미노산과 비타민 및 식물성섬유가 풍부한 콩나물을 사용하기 때문에 냉면을 먹을 때에 단순한 육수의 기능이외에 콩나물의 피로회복 및 숙취해소 등의 효능을 겸할 수 있을 뿐만 아니라, 고온에서 살균처리 과정이 반복되기 때문에 각종 세균으로 부터의 보호는 물론, 정량봉지에 담아 보관되기 때문에 대량생산에 의한 판매가의 절감을 가져오는 등의 매우 유용한 발명이다.As described above, the method for producing cold noodle broth according to the present invention uses bean sprouts rich in essential amino acids, vitamins and vegetable fibers as its main raw materials. In addition to being effective, since the sterilization process is repeated at a high temperature, it is a very useful invention such as protection from various bacteria, as well as being stored in a quantitative bag, thereby reducing the selling price by mass production.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0023609A KR100378106B1 (en) | 2000-05-02 | 2000-05-02 | Manufacture method of coldshop broth |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2000-0023609A KR100378106B1 (en) | 2000-05-02 | 2000-05-02 | Manufacture method of coldshop broth |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010104502A KR20010104502A (en) | 2001-11-26 |
| KR100378106B1 true KR100378106B1 (en) | 2003-03-29 |
Family
ID=45812870
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2000-0023609A KR100378106B1 (en) | 2000-05-02 | 2000-05-02 | Manufacture method of coldshop broth |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100378106B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100477997B1 (en) * | 2002-08-29 | 2005-03-22 | 박성도 | The Method for manufacturing of sprouted beans juice |
| KR20170094780A (en) | 2017-07-31 | 2017-08-21 | 송민선 | Method for producing cold noodle soup |
| KR102430100B1 (en) | 2021-08-19 | 2022-08-04 | 김상헌 | Cold noodle soup with herbsand Process for preparing the same |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101972975B1 (en) | 2018-07-26 | 2019-04-26 | 김래현 | A manufacturing method of cold noodle soup having radish kimchi |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990000288A (en) * | 1997-06-04 | 1999-01-15 | 신상철 | Preparation of cold noodle broth containing radish juice, fruit or vegetable juice |
-
2000
- 2000-05-02 KR KR10-2000-0023609A patent/KR100378106B1/en not_active IP Right Cessation
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR19990000288A (en) * | 1997-06-04 | 1999-01-15 | 신상철 | Preparation of cold noodle broth containing radish juice, fruit or vegetable juice |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100477997B1 (en) * | 2002-08-29 | 2005-03-22 | 박성도 | The Method for manufacturing of sprouted beans juice |
| KR20170094780A (en) | 2017-07-31 | 2017-08-21 | 송민선 | Method for producing cold noodle soup |
| KR102430100B1 (en) | 2021-08-19 | 2022-08-04 | 김상헌 | Cold noodle soup with herbsand Process for preparing the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010104502A (en) | 2001-11-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101766308B1 (en) | The manufacturing method on drying slice Using the seasoning shellfish | |
| KR101930772B1 (en) | Manufacturing Process For Freeze Dry Pickles Vegetables and Kim-chi using the same method | |
| CN109105777A (en) | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof | |
| KR101603750B1 (en) | Manufacturing method of meat broth for korean cold noodles | |
| KR101145435B1 (en) | Manufacturing method of Sam-Gye Tang through heating in vaccum and low temperatue condition | |
| KR20100060966A (en) | Gravy and manufacturing method thereof | |
| KR102183579B1 (en) | Soy sauce composition for sushi and Manufacturing method thereof | |
| KR100378106B1 (en) | Manufacture method of coldshop broth | |
| KR100383310B1 (en) | Method for manufacturing abalone porridge vacuumed and dried | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| CN1195423C (en) | Chicken with chestnut and its production process | |
| KR101656264B1 (en) | Method for preparing the flavoring anchovy | |
| KR100794300B1 (en) | Manufacturing method of onion juice and drink water using it | |
| KR100219300B1 (en) | Processing method of fermented bamboo shoot food | |
| KR100288107B1 (en) | A processed foodstuff made from snapping turtles | |
| KR101145437B1 (en) | Composition for softening meat and improving flavor by using Oriental natural materials | |
| KR100846129B1 (en) | Functional cooked meats containing pine-mushroom and process for the prepararion thereof | |
| KR101921699B1 (en) | A ready-to-eat samgyetang with bamboo sprout and abalone and its manufacturing method | |
| KR20170014240A (en) | Fermented black garlic comprising doenjang, ssamjang and cheonggukjang and Preparation Method Thereof | |
| CN105495561B (en) | Steamed bean curd roll leg and preparation method thereof | |
| KR102319446B1 (en) | Squid Sundae, and Method for Manufacturing the Same | |
| KR20060105965A (en) | Manufacturing method of cold noodle meat broth | |
| KR101642706B1 (en) | Method for restoring of dried vegetable and vegetable restored therefrom | |
| KR102596821B1 (en) | Method for manufacturing sausage using chicken leg meat and sausage produced thereby | |
| KR101486986B1 (en) | Composition for persimmons chutney |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20090318 Year of fee payment: 7 |
|
| LAPS | Lapse due to unpaid annual fee |