KR100393928B1 - Method of manufacturing a seafood soup for cold noodle - Google Patents
Method of manufacturing a seafood soup for cold noodle Download PDFInfo
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- KR100393928B1 KR100393928B1 KR10-2001-0016072A KR20010016072A KR100393928B1 KR 100393928 B1 KR100393928 B1 KR 100393928B1 KR 20010016072 A KR20010016072 A KR 20010016072A KR 100393928 B1 KR100393928 B1 KR 100393928B1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L17/20—Fish extracts
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Abstract
본 발명은 냉면 육수에 대하여 해물을 사용하여 제조하는 방법에 관한 것으로, 육수의 주재료를 해물로 사용함으로써 해물 특유의 개운한 감칠 맛과 더불어 영양분 및 향미를 더해주고, 특히 해물의 비린 맛을 완전히 제거하여 먹는 사람에게 거부감을 주지 않는 해물 냉면육수에 관한 것이다. 본 발명은 제1해물류와 부재료를 큰 용기에 넣어 센불로 약 30분간 끓이고, 제2해물류인 조개류는 별도의 작은 용기에서 센불로 약 30분간 끓인 뒤 조개류를 걷어내고 끓인 육수는 망사를 사용하여 불순물을 제거하는 제1단계와, 상기 제2해물류인 조개류를 끓인 육수와 제2해물류를 큰 용기에 혼합하여 약 20분간 센불로 끓이는 제2단계와, 그 후 약한불로 약 5분간 가열하면서 육수표면의 거품을 제거하는 제3단계와, 다시 센불로 약 25분간 가열한 뒤 제3해물류를 넣고 가열 후 약 10분 뒤에는 중불로 약 5분간 가열하면서 거품을 재차 제거하는 제4단계와, 다시 센불로 약 20분 가열한 뒤 제2해물류인 조개류를 꺼내면서 약 10분간 중불로 하는 제5단계와, 다시 약 5분간 약한불로 가열한 뒤 불을 끄는 제6단계와, 육수내의 내용물을 모두 걷어낸 뒤 자연상태로 약 6시간 동안 식힌 다음, 망사를 사용하여 육수내의 불순물을 제거하고 다른 용기에 옮기는 과정을 수회 반복하여 육수내의 불순물을 완전히 제거하는 제 7단계와, 그 뒤 영상 1∼4℃에서 숙성재료를 넣고 약 72시간 숙성시키는 제8단계로 이루어진 것을 특징으로 한다.The present invention relates to a method for manufacturing cold seafood broth using seafood. By using the main ingredient of broth as seafood, it adds nutrients and flavors as well as refreshing taste unique to seafood, and in particular, completely removes fishy taste of seafood. Seafood cold noodles that do not give a rejection to the eater. In the present invention, the first sea foods and subsidiary materials are put into a large container and boiled for about 30 minutes with senbul, and the second sea foods shellfish are boiled for about 30 minutes with senbul in a separate small container. The first step of removing the second step, the broth broth and the second seawater boiled the shellfish of the second seawater and mixed in a large container boiled on high heat for about 20 minutes, and then heated on a low heat for about 5 minutes on the surface of the broth The third step of removing the foam, and again heated for about 25 minutes with high heat, and then the third seawater, and after about 10 minutes after heating, the fourth step of removing the bubbles again while heating for about 5 minutes on medium heat, and again with high heat After heating for 20 minutes, take the shellfish, the second sea food, and make it on medium heat for about 10 minutes, and then heat it on low heat for about 5 minutes, and then turn off the fire, and then remove the contents of the broth. In a state After cooling for 6 hours, remove the impurities in the broth using a mesh and transfer them to another container several times to completely remove the impurities in the broth, and then add the aged material at 1-4 ℃. Characterized in that the eighth step of aging 72 hours.
Description
본 발명은 냉면육수에 대하여 해물을 사용하여 제조하는 방법에 관한 것으로, 육수의 주재료를 해물로 사용함으로써 해물 특유의 개운한 감칠 맛과 더불어 영양분 및 향미를 더해주고, 특히 해물의 비린 맛을 완전히 제거하여 먹는 사람으로 하여금 거부감을 주지 않는 해물 냉면육수에 관한 것이다.The present invention relates to a method for manufacturing cold seafood broth using seafood. By using the main ingredient of broth as seafood, it adds nutrients and flavors as well as the refreshing taste unique to seafood, and in particular, completely removes the fishy taste of seafood. It is about seafood cold noodles broth that does not give the eater objection.
종래 냉면에 사용되는 육수는 주로 쇠고기나 돼지고지 등의 육류와 뼈를 장시간 삶은 것과 쇠고기 추출액에 약간의 향신료와 조미료를 첨가하여 혼합한 다음 냉각하여 사용되는 것으로, 그 맛이나 향면에서 입맛을 돋구는 특이한 점이 적고 제한적이어서 새로운 미각을 돋구는데 한계가 있어 다양한 수요자의 기호를 충족시켜 줄 수 없었다.Traditionally used for cold noodles, broth is mainly used for boiled meat and bones such as beef or pork loin for a long time, mixed with a little spices and seasonings in beef extract, and then cooled and used for its unique taste. Because of the small number of points and limitations, there was a limit to enhancing new tastes, which could not satisfy the tastes of various consumers.
또한 찌게류 등에서 해물로 만든 육수가 나오기는 하였으나, 냉면 육수는 차게하여 먹는 식품으로, 해물로 만든 육수를 차갑게 하면 해물의 비린 맛이 발생되어 소비자로 하여금 거부감을 느끼게 하여 냉면의 육수로는 사용할 수 없는 문제점이 있었다.Also, although the broth made of seafood came out from the stew, etc., cold noodles broth is a food that is eaten by chilling, and when the broth made of seafood is cold, the fishy taste of seafood is generated, which makes consumers feel rejected and can be used as broth of cold noodles. There was no problem.
본 발명은 상기와 같은 문제점을 해소하기 위하여 창안한 것으로서 본 발명의 목적은 냉면육수의 주재료를 해물로 하여 해물 특유의 개운한 맛, 감칠 맛과 더불어 영양분 및 향미를 살리면서, 특히 냉각된 상태에서도 해물의 비린 맛이 나지 않게 하여 먹는 사람에게 거부감을 주지 않아 새로운 미각을 돋구어 주며, 수요자의 다양한 기호를 충족시켜 줄 수 있는 해물 냉면육수를 제공하는데 그 목적이 있다.The present invention was devised to solve the above problems, and an object of the present invention is to use seafood as the main ingredient of cold noodles broth to preserve the unique refreshing taste, rich taste and nutrients and flavors of the seafood, especially in a cooled state. Its purpose is to provide seafood cold noodle soup that can satisfy various tastes of consumers by not giving refusal to the eater so that it does not smell.
도 1은 본 발명에 따른 해물 냉면육수를 제조방법의 전체 흐름도1 is a whole flow chart of the seafood cold noodles broth production method according to the invention
본 발명은 해물 냉면육수를 제조하는 방법에 있어서 도 1에 도시된 바와 같이 제1해물류와 부재료를 큰 용기에 넣어 센불(용기의 표면 온도가 350∼400℃)로 약 30분간(통상적으로 ±10% 정도의 범위 내) 끓이고, 제2해물류인 조개류는 별도의 작은 용기에서 센불로 약 30분간 끓이 뒤 조개류를 걷어내고 끓인 육수를 망사를 사용하여 불순물을 제거하는 제1단계와, 상기 제2해물류인 조개류를 끓인 육수와 제2해물류를 큰 용기에 혼합하여 약 20분간 센불로 끓이는 제2단계와, 그 후 약한불(용기의 표면 온도가 230∼270℃)로 약 5분간 가열하면서 육수표면의 거품을 제거하는 제3단계와, 다시 센불로 약 25분간 가열한 뒤 제3해물류를 넣고 가열한 후 약 10분 뒤에는 중불(용기의 표면 온도가 280∼320℃)로 약 5분간 가열하면서 거품을 재차 제거하는 제4단계와, 다시 센 불로 약 20분 가열한 뒤 제2해물류인 조개류를 꺼내면서 약 10분간 중불로 하는 제5단계와, 다시 약 5분간 약한불로 가열한 뒤 불을 끄는 제6단계와, 육수내의 내용물을 모두 걷어낸 뒤 자연상태로 약 6시간 동안 식힌 다음 망사를 사용하여 육수내의 불순물을 제거하고 다른 용기에 옮기는 과정을 수회 반복하여 육수내의 불순물을 완전히 제거하는 제7단계와, 그 뒤 영상 1∼4℃에서 숙성재료를 넣고 약 72시간 숙성시키는 제8단계로 이루어진 것을 특징으로 한다. 상기 불순물을 제거하는 망사는 삼베를 두겹으로 겹치게 하여 만들면 위생적으로 불순물을 제거할 수 있다. 또 상기 제7단계에서 육수내의 불순물을 완전히 제거하기 위하여 망사를 사용하여 불순물을 제거하는 반복과정은 대략 5회 정도가 바람직하다.According to the present invention, as shown in FIG. 1, the first seafood and the subsidiary materials are placed in a large container in a large container for about 30 minutes (typically ± 10 ° C). The first step of boiling the shellfish, which is the second seafood, boils for about 30 minutes in a separate small container, and then removes the impurities using the mesh of the broiled broth after removing the shellfish and the second shellfish. The second step is to mix the broth, which is seafood, and the second seafood, in a large container, and boil it over high heat for about 20 minutes, and then heat it over low heat (surface temperature of 230-270 ℃) for about 5 minutes. After the third step of removing the foam, and again heated for about 25 minutes with high heat, and then added the third seawater and heated for about 10 minutes, the foam is heated with a medium heat (surface temperature of 280 ~ 320 ℃) for about 5 minutes The fourth step to remove again and count again After heating for about 20 minutes with fire, take out shellfish, the second sea food, and then put it on medium heat for about 10 minutes, then heat it on low heat for about 5 minutes, then turn off the fire, and remove all the contents in the broth. After cooling for about 6 hours in a natural state, the process of removing impurities in the broth using fish nets and transferring them to another container is repeated several times to completely remove the impurities in the broth, and then aged at 1 to 4 ° C. It is characterized by consisting of an eighth step to put the material and aged for about 72 hours. The mesh for removing the impurities may be sanitarily removed by overlapping two layers of burlap. In addition, in the seventh step, an iterative process of removing impurities using a mesh to completely remove impurities in the broth is preferably about five times.
상기 제1해물류는 일반 해물에서 조개류와 새우류를 제외한 모든 해물재료이고, 상기 제3해물류는 새우류이며, 상기 부재료는 육수의 맛을 살리기 위한 각종 양념 등이다.The first seafoods are all seafood materials except shellfish and shrimps in general seafood, the third seafoods are shrimps, and the subsidiary materials are various seasonings to enhance the taste of the broth.
본 발명의 실시예로 구체적인 설명을 하면 다음과 같다.Specific embodiments of the present invention will be described below.
물 50ℓ와 각종 해물류와 부재료를 수용할 수 있는 큰 용기에, 물 45ℓ와 제1해물류인 북어180g, 꽃게2800g와 부재료인 사과1800g, 배2400g, 다시마100g, 생강100g, 마늘150g, 양파1300g, 무800g, 대파600g, 곤소금300g, 진간장420g, 뉴슈가10g, 감초6g, 소주270cc(2홉소주 3/4병)를 넣고 센불(용기의 표면 온도가 350-400℃)로 약 30분간 끓임과, 동시에 다른 작은 용기에 물 5ℓ와 나중에 조개류를 쉽게 꺼낼수 있도록 망사에 담은 제2해물류인 재첩1000g, 홍합2200g, 피맛1000g, 동죽1000g, 모시1000g, 바지락1000g을 넣고 상기 조건과 같이 끓인다. 상기와 같이 하면 조개의 특유한 맛인 개운한 맛을 살릴 수 있다. 그 뒤 작은 용기의 조개류는 걷어내고 조개에서 발생한 불순물을 제거하기 위하여 끓인 육수를 삼베로 된 망사를 사용하여 불순물을 걸러낸다.In a large container that can hold 50 liters of water and various seafoods and raw materials, 45 liters of water and 180g of first seafood, crab 2800g, 1800g of blue crabs and 2400g of apples, 100g of kelp, 100g of ginger, 150g of garlic, 1300g of onion, and radish Boil 800g, leek 600g, ton salt 300g, soy sauce 420g, fresh sugar 10g, licorice 6g, soju 270cc (3/4 bottle of 2 hops shochu) and boil for 30 minutes with high heat (surface temperature of 350-400 ℃). At the same time, 5 liters of water and other seashells in a small container at the same time to easily take out the shellfish, the second sea foods entangled 1000g, mussels 2200g, blood taste 1000g, 1000kg of rice porridge, 1000g, clam 1000g and boil as described above. If you do the above, you can make use of the refreshing taste which is peculiar taste of shellfish. Afterwards, shellfish in small containers are removed and the boiled broth is filtered using burlap mesh to remove impurities from the shellfish.
그 뒤 상기 제2해물류를 끓인 육수와 제2해물류를 큰 용기에 혼합하여 약 20분간 끓이면 비린 맛을 함유한 거품이 많이 발생하게 된다. 이때 약한불(용기의 표면 온도가 230∼270℃)로 약 5분간 가열하면서 육수표면의 거품을 제거하면 1차로 비린 맛을 제거할 수 있다. 다시 센불로 약 25분간 가열한 뒤 제3해물류인 새우500g을 넣고 약 10분간 가열하면 다시 거품이 발생하게 되고 이를 중불(용기의 표면 온도가 280∼320℃)로 약 5분간 가열하면서 비린 맛을 제거하기 위하여 거품을 재차 제거한다. 계속해서 센불로 약 20분 가열한 뒤 제2해물류인 조개류를 꺼내고 약 10분간 중불, 그 뒤 약 5분간 약한불로 가열한 뒤 불을 끄면 1차적인 육수가 만들어진다. 이렇게 하면 어느 정도 해물의 비린 맛을 제거할 수 있게 된다.Then, the broth and boiled broth of the second seawater and the second seawater are mixed in a large container and boiled for about 20 minutes to generate a lot of bubbles containing fishy taste. At this time, by removing the foam on the surface of the broth while heating on a weak fire (surface temperature of the vessel is 230 ~ 270 ℃) for about 5 minutes, the first fishy taste can be removed. After heating for about 25 minutes with high heat, add 500g of 3rd marine shrimp and heat it for about 10 minutes to generate bubbles again. Heat it for 5 minutes with medium heat (surface temperature of 280-320 ℃) and taste the fishy taste. Remove the bubbles again to remove. After heating for 20 minutes with high heat, take out the shellfish, the second marine product, heat it over low heat for about 10 minutes, then light for about 5 minutes, then turn off the fire to make the first broth. This will remove some fishy taste.
상기 육수내의 모든 내용물을 걷어낸 뒤 자연상태로 약 6시간 동안 식히게 한 다음 삼베와 같은 망사를 만들어 불순물을 제거하여 다른 용기에 옮기는 과정을 5회 반복하면 육수내의 불순물이 완전히 제거된다. 이렇게 함으로서 해물육수를 먹는 사람으로 하여금 불순물로 인한 불쾌감을 주지 않게 된다.After removing all the contents in the broth and letting it cool for about 6 hours in a natural state, and then repeat the process of removing the impurities in a mesh such as burlap and transferring to another container five times, the impurities in the broth are completely removed. This way, people who eat seafood broth will not be offended by impurities.
그 뒤 아직까지 남아 있는 비린 맛을 완전히 제거하기 위하여 숙성재료인 다진 생강220g, 다진 마늘280g, 식초40cc, 황귀100g, 대파200g, 양파150g을 넣고 영상 1∼4℃에서 약 72시간 숙성시키면, 해물특유의 시원하고 개운한 맛이 살아있고 차가운 상태에서도 비린 맛이 나지 않는 해물육수가 완성된다.Then, in order to completely remove the remaining fishy taste, add 220g of minced ginger, chopped garlic 280g, vinegar 40cc, 100g of yellow onion, 100g of leek 200g, onion 150g and ferment for 72 hours at 1-4 ℃. The unique cool and refreshing taste is alive and the seafood broth does not taste fishy even when cold.
상기와 같은 방법으로 만들어진 해물 냉면육수는 고단백 저칼로리 식품으로 성인병 예방 및 스테미너 증진에 뛰어난 효과를 발휘하는 영양만점의 식품이며, 특히 차가운 냉면에 적용하기 어려웠던 비린내가 제거되어 해물 특유의 개운한 맛과 감칠 맛의 향미를 살릴 수 있어 먹는 사람에게 거부감을 주지 않고 새로운 미각을 돋구어 주는 효과가 있다.Seafood cold noodle broth made by the above method is a high-protein, low-calorie food that is a nutritious food that has excellent effects on preventing adult diseases and promoting stamina, and removes fishy smell that was difficult to apply to cold cold noodles. The taste of the can be used to give a new taste without giving a rejection to the eater.
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KR10-2001-0016072A KR100393928B1 (en) | 2001-03-27 | 2001-03-27 | Method of manufacturing a seafood soup for cold noodle |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100441303B1 (en) * | 2002-02-08 | 2004-07-21 | 조선희 | Method to make meat stock by marine products |
KR101020103B1 (en) | 2008-02-25 | 2011-03-09 | 이찬승 | Method for manufacturing seafood noodles and sauce |
KR101092737B1 (en) | 2009-02-20 | 2011-12-09 | 한명희 | Meat stock and making method thereof using Snow Crab, seafood, vegetables and fruit |
KR102258530B1 (en) | 2020-12-30 | 2021-05-28 | 최창업 | Method of manufacturing a seafood soup for cold noodle |
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KR20050036553A (en) * | 2003-10-16 | 2005-04-20 | 주간난 | Manufacture method of beef tea |
KR100980569B1 (en) * | 2008-05-30 | 2010-09-06 | 김두수 | manufacturing method and composite of fish stock for sliced raw fish |
KR101147953B1 (en) * | 2010-01-11 | 2012-05-24 | 임은영 | Prcess of Snow Crab Broth for Korean Cold Noodles |
KR101582618B1 (en) * | 2015-07-31 | 2016-01-21 | 장인혁 | Manufacturing method of salty beef stock |
KR101634777B1 (en) * | 2015-10-28 | 2016-06-29 | 서혜영 | A process for the preparation of semi-dried abalone having the increased storage and functionality and the semi-dried abalone prepared therefrom |
KR102061412B1 (en) | 2018-05-10 | 2019-12-31 | 박근양 | Manufacturing method of Meat Broth for Wheat Noodles |
KR102258921B1 (en) * | 2020-12-31 | 2021-06-01 | 이종상 | Method for producing jinju cold noodle soup |
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2001
- 2001-03-27 KR KR10-2001-0016072A patent/KR100393928B1/en not_active IP Right Cessation
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100441303B1 (en) * | 2002-02-08 | 2004-07-21 | 조선희 | Method to make meat stock by marine products |
KR101020103B1 (en) | 2008-02-25 | 2011-03-09 | 이찬승 | Method for manufacturing seafood noodles and sauce |
KR101092737B1 (en) | 2009-02-20 | 2011-12-09 | 한명희 | Meat stock and making method thereof using Snow Crab, seafood, vegetables and fruit |
KR102258530B1 (en) | 2020-12-30 | 2021-05-28 | 최창업 | Method of manufacturing a seafood soup for cold noodle |
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