KR100392527B1 - How to make instant abalone porridge - Google Patents

How to make instant abalone porridge Download PDF

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KR100392527B1
KR100392527B1 KR10-2001-0010949A KR20010010949A KR100392527B1 KR 100392527 B1 KR100392527 B1 KR 100392527B1 KR 20010010949 A KR20010010949 A KR 20010010949A KR 100392527 B1 KR100392527 B1 KR 100392527B1
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abalone
meat
porridge
water
rice
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KR10-2001-0010949A
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KR20020071084A (en
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이정란
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이정란
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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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40—Shell-fish
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • A23L3/363—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes
    • A23L3/364—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in form of powder, granules, or flakes with packages or with shaping in form of blocks or portions
    • 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
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
    • B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas

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  • Life Sciences & Earth Sciences (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Cereal-Derived Products (AREA)
  • Farming Of Fish And Shellfish (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 저렴한 비용으로 인스턴트화된 전복죽을 즉석에서 만들 수 있는 즉석 전복죽 제조방법에 관한 것으로, 우선, 쌀을 씻어 물에 불려놓은 다음, 전복을 전복 내장과 전복육으로 분리하는 단계와, 상기 전복 내장을 잘게 가는 단계와, 상기 전복육을 물에 끓이는 단계와, 상기 전복육 끓인 물을 냉장 보관하면서, 상기 전복육을 얇게 썰어낸 다음 참기름과 함께 볶는 단계와, 상기 불려놓은 쌀과 상기 갈아놓은 전복 내장을 상기 보관중인 전복육 끓인 물에 넣고, 여기에 참기름을 혼합하여 볶으면서, 소금으로 간을 맞추는 단계와, 상기 볶아 놓은 전복 내장 혼합쌀에 상기 얇게 썰어서 참기름과 함께 볶아 놓은 전복육의 일정량을 전복 내장 혼합쌀의 단위량에 따라 혼합하는 단계와, 상기 혼합재료를 진공포장하거나, 상기 혼합재료를 포장 후 냉동하는 단계로 이루어진 것으로, 혼합재료 100g당 물 300g을 넣고 끓이면 만들어지는 편리한 것이다.The present invention relates to a method for producing instant abalone porridge which can instantaneously make instant abalone porridge at low cost, and first, washing rice and soaking in water, then separating abalone into abalone intestine and abalone meat, and the abalone Chopping the internal organs, boiling the abalone meat in water, and slicing the abalone meat thinly while storing the boiled abalone meat in cold water, and then roasting it with sesame oil, and the crushed rice and the ground The abalone intestine is put in the boiled abalone meat, and the sesame oil is mixed and roasted, seasoned with salt, and the amount of abalone meat fried with the sesame oil in the fried abalone intestine mixed rice. Mixing according to the unit amount of the abalone intestine mixed rice, and vacuum packaging the mixed material, or frozen after packing the mixed material Has been made to the step, it will conveniently made into a mixed material 300g per 100g of water upon boiling.

Description

즉석 전복죽 제조 방법{omitted}How to make instant abalone porridge {omitted}

본 발명은 전복죽 제조방법에 관한 것으로, 특히, 즉석에서 간편하게 만들 수 있는 즉석 전복죽 제조방법에 관한 것이다.The present invention relates to a method for producing abalone porridge, and more particularly, to an instant abalone porridge production method that can be easily made on the fly.

잘알려진 바와 같이, 전복은 조개류중에서 가장 맛이 좋고 귀하고 비싼 식품으로 꼽히고 있다. 전복은 그 수명이 약 12년으로 수온이 10-23℃의 열대 및 온대의 수심 4-20m까지 종에 따라 널리 분포하고 있으며, 우리나라에는 5종이 서식하고 있다. 현재의 자연산은 대부분 참전복이고, 제주지방의 큰 전복, 말전복, 오분자기 전복이 잡히고 있고, 양식산의 대부분은 참전복이다.As is well known, abalone is one of the most delicious, rare and expensive foods among shellfish. Abalone has a lifespan of about 12 years, and is widely distributed according to species in water temperature of 10-23 ℃ to 4-20m in tropical and temperate zones, and 5 species inhabit in Korea. The current wild products are mostly abalone, and large abalone, horse abalone and five-molecule abalone in Jeju are caught, and most of the farmed abalone are abalone.

이러한 전복은 전복과에 속하는 큰 타원형의 귀모양으로 껍질또는 진주강택이 강하게 나서 나전, 세공, 단추등의 재료로 쓰이는 등 버릴 것이 없다. 날 것을 먹으면 오돌오돌 씹는 맛을 느낄 수 있으며, 감칠맛을 느끼려면 익혀서 먹으면 된다. 특히, 미식가들이 주로 봄에서 초여름에 먹는 전복 회맛은 살이 단단해서 촉감이 좋을 뿐만 아니라 맛도 일품이다. 전복에는 글루타민산, 글리신등의 성분이 있어, 감칠맛과 달콤한 맛이 나며, 지방질이 다른 생선보다 아주 적고 단백질이 많기 때문에, 중년이상의 건강식으로 추천된다. 또한, 전복안에는 아르기닌(arginine)이라는 아미노산을 타 식품보다 월등히 많은 1100㎎을 함유하고 있고, 이 아르기닌이 성력 발현에 깊이 관계한다고 알려져 있으므로, 그 가치는 충분히 의미가 있다고 할 수 있다.These abalones are large oval-shaped ears belonging to the abalone family and have a strong shell or pearl stiffness. If you eat raw, you can feel chewy taste. If you want to taste it, you can cook it. In particular, the abalone sashimi that gourmets eat mainly in spring and early summer is not only pleasant to touch but also delicious. Abalone has glutamic acid and glycine, which are rich in flavor and sweet taste, and are much lower in fat than other fish and contain more protein. In addition, the abalone contains 1100 mg of arginine, an amino acid that is much higher than other foods, and this arginine is known to be deeply involved in the expression of sexual power.

이상과 같은 전복의 효능을 정리해 보면, 몸이 허약할 때 전복죽을 끊여 먹으면 기운이 나며, 소변이 잘나오게 하고, 황달이나 방광염에도 도움이 되며, 또 목이 타거나 가슴이 저며오는 증상을 가라앉히고 간장을 강하게 하는 작용이 있다. 그리고, 간기능의 지나친 활동으로 머리가 아프거나 귀가 울리며 혀와 목이 마르는 증세를 간양이라 하는바, 이때, 전복을 먹으면 신기하게 낫기 때문에 간의 힘을 키워 준다고 알려져 있다. 껍질은 한방에서도 석결명(石決明)이라 부르며, 결막염, 백내장 등의 치료약으로 쓰이며, 전복은 조개류중에서도 수분 함량이 많고 단백질 지방함량이 적으므로, 콜레스테롤의 수치를 낮추어주며, 또 비타민, 칼슘, 인등의 미네랄이 풍부하여 옛날부터 산모의 젓이 나오지 않을 때 전복을 고아먹이면 큰 효과를 보았다고 한다.To summarize the effects of abalone, abalone porridge when you are weak, your body will be energized, urinate well, help jaundice or cystitis, and sore throat and chest swelling There is a function to strengthen. And the excessive activity of the liver function, sore head, ringing ears, and tongue and throat dryness is called the liver, this time is known to increase the strength of the liver because it is surprisingly better to eat abalone. Peel is also called as crystallization (石決明) in herbal medicine, and is used as a medicine for conjunctivitis and cataracts. Abalone has high moisture content and low protein fat content in shellfish, so it lowers cholesterol level, vitamins, calcium, phosphorus, etc. It is said that it is rich in minerals, so if you don't have mother's chops from the old days, orphaned abalone had a great effect.

이상과 같은 전복의 효능에 따라, 전복회, 전복볶음, 게우젓, 전복찜등 여러 전복요리로서 먹을 수 있지만, 전복육을 얄팍하게 썰어서 참기름에 볶아 향기를 낸 전복죽은 환자식이나 노인에게는 더할 나위 없는 영양식이다. 이러한 전복죽을 만드는 데에는 지방에 따라 약간의 차이는 있으나, 제주도의 경우를 예로 들면, 우선, 쌀을 씻어서 4시간정도 물에 담가 충분히 불려 놓고, 전복을 전복 내장(소위, 게우)과 전복육으로 분리한 후, 전복 내장과 불려놓은 쌀을 참기름과 함께 혼합하여 볶다가, 적당량의 물을 붇고, 끓여서 소금으로 간을 맞추어 맛을 내는 것이다.Depending on the efficacy of abalone, abalone sashimi, abalone stir-fry, crab sashimi, abalone steamed, etc. can be eaten as a variety of abalone dishes. No nutrition. There are some differences depending on the fat in making such abalone porridge, but for example, in Jeju Island, wash rice and soak it in water for about 4 hours, then separate abalone into abalone guts (so-called crabs) and abalone meat. Then, mix the abalone guts and the soaked rice with the sesame oil and fry it. Then, add an appropriate amount of water, boil and season with salt to taste.

이와 같이 만드는 기존의 전복죽은 활전복을 직접 구입하여 가정에서나, 식당에서 조리탕으로 조리하는 경우, 활전복이 고가이므로 구입가격이 높고, 냉동 전복을 사용시에는, 전복이 고단백이므로 변질이 빨라서 제품상태의 세밀한 확인을 요한다. 또한 활전복은 장거리 운송시에 주의를 요하며, 보관유지에도 어려운점이 있다. 이와 달리, 전복회의 경우 대략 30만원정도가 소요되며, 양식전복이라도 그 차이가 거의 없는 워낙 고가이기 때문에 일반 서민들이 소비하기에는 아직까지 한계가 있었다. 또한, 음식점등에서도 전복 1마리로서 4인분의 전복죽을 만들 수 있다고 가정할 때, 만약 1인분의 전복죽만이 주문받았다면, 나머지 3인분의 전복을 남겨둘 수 없고, 끓인 전복죽을 다시 끊이게 되면 비린 맛이 강하여, 맛이 없어지고, 전복자체를 소량씩 정량화하기 곤란하기 때문에 비용이 고가로 되는 원인이었다.The existing abalone porridge made in this way is purchased directly at home or in a restaurant in a restaurant or cooked in a cooking bath, the price is high because the abalone is expensive, and when frozen abalone is used, the abalone is high protein, so it is quickly changed. Requires close confirmation. Live abalone also requires attention when transporting over long distances, and is difficult to maintain. On the other hand, the abalone meeting costs about 300,000 won, and even the abalone is so expensive that there is almost no difference, so the general public had a limit to consume it. Also, assuming that you can make 4 servings of abalone porridge in a restaurant, if only one serving of abalone is ordered, you cannot leave the remaining 3 servings of abalone porridge, Because the fishy taste was strong, the taste disappeared, and it was difficult to quantify the abalone itself little by little, which was a cause of high cost.

본 발명은 이에 따라 안출된 것으로, 그 목적은 저렴한 비용으로 인스턴트화된 전복죽을 즉석에서 만들 수 있는 즉석 전복죽 제조방법을 제공하는 것이다.The present invention has been made in accordance with the above, the object of the present invention is to provide an instant abalone porridge production method that can instantaneously make instant abalone porridge at low cost.

이러한 목적을 달성하기 위해 본 발명의 즉석 전복죽 제조방법은 우선, 쌀을 씻어 물에 불려놓은 다음, 전복을 전복 내장과 전복육으로 분리하는 단계와, 상기 전복 내장을 잘게 가는 단계와, 상기 전복육을 물에 끓이는 단계와, 상기 전복육 끓인 물을 보관하면서, 상기 전복육을 얇게 썰어낸 다음 참기름과 함께 볶는 단계와, 상기 불려놓은 쌀과 상기 갈아놓은 전복 내장을 상기 보관중인 전복육 끓인 물에 넣고, 여기에 참기름을 혼합하여 볶으면서, 소금으로 간을 맞추는 단계와, 상기볶아 놓은 전복 내장 혼합쌀에 상기 얇게 썰어서 참기름과 함께 볶아 놓은 전복육의 일정량을 전복 내장 혼합쌀의 단위량에 따라 혼합하는 단계와, 상기 혼합재료를 진공포장하거나, 상기 혼합재료를 포장 후 냉동하는 단계로 이루어진 것을 특징으로 한다.In order to achieve the above object, the instant abalone porridge production method of the present invention first washes rice and soaks in water, and then separates abalone into abalone and abalone meat, and finely chops the abalone intestine, and the abalone meat Simmering the abalone meat in water, storing the abalone meat boiled water, slicing the abalone meat thinly and then roasting it with sesame oil, and storing the called rice and the ground abalone in the boiled abalone meat. Put, mix and fry the sesame oil here, seasoning with salt, and mix a predetermined amount of the abalone meat fried with sesame oil in the fried abalone intestine mixed rice according to the unit amount of the abalone intestine mixed rice And vacuum packaging the mixed material or freezing the mixed material.

이하, 본 발명의 바람직한 실시예에 따른 즉석 전복죽 제조방법을 설명한다.Hereinafter, an instant abalone porridge production method according to a preferred embodiment of the present invention.

본 발명의 즉석 전복죽은 우선 쌀 5Kg을 깨끗이 씻은 후, 4시간정도 물에 충분히 불려 놓은 다음, 전복 5개, 대략 0.5Kg을 전복육과 전복 내장, 소위 게우로 분리하였다. 이후, 전복 내장을 믹서기에 넣고 잘게 갈아 놓은 다음, 전복육을 100℃에서 10분간 물에 끓였다. 이어서, 전복육 끓인 물을 4℃에서 냉장 보관해 두면서, 전복육을 얇게 썰어낸 다음 참기름과 함께 볶아 놓는다. 그리고, 불려놓은 쌀과 갈아놓은 전복 내장, 즉 전복내장 혼합쌀을 4℃로 냉장 보관중인 전복육 끓인 물에 넣고, 여기에 참기름을 혼합하여 10내지 15분간 볶는다. 이때, 소금으로 간을 맞추며, 이 과정에서 살균작용을 할 수 있을 정도로 충분히 볶는 것이 바람직하다. 이어서, 얇게 썰어서 참기름과 함께 볶아 놓은 전복육을, 전복 내장 혼합쌀의 단위량, 즉 100g, 500g, 1Kg에 따라 혼합한다. 이러한 단위량별 혼합재료를 진공포장하거나, 포장후 냉동한다. 포장만 한 후, 조리하여 섭취하면 좀더 맛이 좋고, 포장후 냉동의 경우에는 좀더 유통기간이 길어진다.The instant abalone porridge of the present invention was first washed with 5Kg of rice, soaked in water for about 4 hours, and then five abalones, approximately 0.5Kg, were separated into abalone meat, abalone viscera and so-called crabs. Thereafter, the abalone intestine was put in a blender and finely ground, and then the abalone meat was boiled in water at 100 ° C. for 10 minutes. Subsequently, the abalone meat boiled water is refrigerated at 4 ° C., and the abalone meat is thinly sliced and then fried with sesame oil. Then, the soaked rice and ground abalone intestine, that is, abalone intestine mixed rice is put in the abalone meat boiled water refrigerated at 4 ℃ and mixed with sesame oil and fry for 10 to 15 minutes. At this time, seasoning with salt, it is preferable to fry enough to sterilize in this process. Subsequently, the abalone meat, which is thinly sliced and fried with sesame oil, is mixed according to the unit amount of the abalone intestine mixed rice, that is, 100 g, 500 g, and 1 kg. The mixed material for each unit amount is vacuum packed or frozen after packaging. After packaging, cooking and ingesting it tastes better, and in the case of frozen after packaging, the shelf life is longer.

이와 같이 만들어진 본 발명의 즉석 전복죽은 100g의 혼합재료에 대략 300g의 물을 넣고 약 10분간 압력솥에서 끓이면 맛있는 전복죽이 된다.The instant abalone porridge of the present invention made as described above is put into approximately 100 g of water in 100 g of mixed material and boiled in a pressure cooker for about 10 minutes to become a delicious abalone porridge.

이상과 같이 본 발명의 즉석 전복죽은 소량씩 정량화한 것이므로, 부피가 작고, 반가공후 진공포장하거나 냉동한 것이므로, 장거리 운송이 가능하고 약 12개월의 장기간 보관이 가능하고, 갈아낸 전복 내장이 혼합된 쌀과 전복육 끓인 물을 다시 넣고 볶았기 때문에 즉석 식품이지만, 전복죽 고유의 맛을 그래로 느낄 수 있게한 효과가 있다. 또한, 본 발명은 활전복으로 구입했던 전복을 가공하여 저렴하고 편리한 즉석 식품으로 개발한 것이므로, 서민들도 고품질의 전복을 쉽게 접근할 수 있으며, 그 산업상 이용가능성이 매우 풍부한 발명이라 할 수 있읍니다.As described above, the instant abalone porridge of the present invention is quantified in small quantities, and thus, is small in volume and vacuum-packed or frozen after semi-processing, so that long-distance transportation is possible and long-term storage of about 12 months is possible. The rice and abalone meat boiled in water and then fried again, but it is an instant food, but it has the effect that you can feel the unique taste of abalone porridge. In addition, the present invention was developed as a cheap and convenient instant food by processing the abalone purchased as live abalone, so that the ordinary people can easily access high-quality abalone, and the invention is very rich in industrial applicability. .

Claims (5)

즉석 전복죽 제조 방법에 있어서,In the instant abalone porridge production method, 쌀을 씻어 물에 불려놓은 다음, 전복을 전복 내장과 전복육으로 분리하는 단계와,Washing the rice and soaking it in water, separating the abalone into abalone intestine and abalone meat, 상기 전복 내장을 잘게 갈아 놓은 단계와,Finely ground the abalone viscera, 상기 전복육을 물에 끓이는 단계와,Boiling the abalone meat in water, 상기 전복육 끓인 물을 보관하면서, 상기 전복육을 얇게 썰어낸 다음 참기름과 함께 볶는 단계와,Keeping the abalone meat boiled water, slicing the abalone meat thinly and then roasting with sesame oil; 상기 불려놓은 쌀과 상기 갈아놓은 전복 내장을 상기 보관중인 전복육 끓인 물에 넣고, 여기에 참기름을 혼합하여 볶으면서, 소금으로 간을 맞추는 단계와,Putting the called rice and the ground abalone intestine into the preserved abalone meat boiled water, and mixing the sesame oil with it and roasting it, seasoning with salt; 상기 볶아 놓은 전복 내장 혼합쌀에 상기 얇게 썰어서 참기름과 함께 볶아 놓은 전복육의 일정량을 상기 전복 내장 혼합쌀의 단위량에 따라 혼합하는 단계로 이루어진 것을 특징으로 하는 즉석 전복죽 제조 방법.The method for producing instant abalone porridge comprising the step of mixing a predetermined amount of the abalone meat roasted with sesame oil by slicing thinly in the fried abalone viscera mixed rice according to the unit amount of the abalone viscera mixed rice. 제 1 항에 있어서, 상기 혼합재료를 단위량별로 진공포장하는 단계를 추가로 구비하는 것을 특징으로 하는 즉석 전복죽 제조 방법.The method of claim 1, further comprising vacuum-packing the mixed material for each unit amount. 제 1 항에 있어서, 상기 혼합재료를 단위량별로 포장한 후 냉동 보관하는 단계를 추가로 구비하는 것을 특징으로 하는 즉석 전복죽 제조 방법.The method of claim 1, further comprising the step of freezing and storing the mixed material for each unit amount of the instant abalone porridge production method. 제 1 항에 있어서, 상기 전복죽 끓인 물은 4℃에서 냉장 보관하는 것을 특징으로 하는 즉석 전복죽 제조 방법.The method for producing instant abalone porridge according to claim 1, wherein the boiled abalone porridge is refrigerated at 4 ° C. 제 1 항에 있어서, 상기 혼합재료 100g당 물 300g을 넣고 끓여서 만드는 것을 특징으로 하는 즉석 전복죽 제조 방법.The method for producing instant abalone porridge according to claim 1, wherein 300 g of water is added per 100 g of the mixed material to boil.
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KR101311560B1 (en) * 2011-11-17 2013-09-26 오종희 The Manufacturing Method for a instant Abalone Porridge
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