KR100441303B1 - Method to make meat stock by marine products - Google Patents
Method to make meat stock by marine products Download PDFInfo
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- KR100441303B1 KR100441303B1 KR10-2002-0007372A KR20020007372A KR100441303B1 KR 100441303 B1 KR100441303 B1 KR 100441303B1 KR 20020007372 A KR20020007372 A KR 20020007372A KR 100441303 B1 KR100441303 B1 KR 100441303B1
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- Prior art keywords
- broth
- seafood
- salt
- drinking water
- boil
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- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000013372 meat Nutrition 0.000 title description 3
- 235000014102 seafood Nutrition 0.000 claims abstract description 45
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 239000000284 extract Substances 0.000 claims abstract description 20
- 239000003651 drinking water Substances 0.000 claims abstract description 18
- 235000020188 drinking water Nutrition 0.000 claims abstract description 18
- 235000012149 noodles Nutrition 0.000 claims abstract description 18
- 241000238557 Decapoda Species 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 10
- 239000008103 glucose Substances 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 10
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims abstract description 9
- SLFHWLMXLIRLPS-DFWYDOINSA-N N[C@@H](CCC(N)=O)C(=O)O.[Na] Chemical compound N[C@@H](CCC(N)=O)C(=O)O.[Na] SLFHWLMXLIRLPS-DFWYDOINSA-N 0.000 claims abstract description 9
- 229940085605 saccharin sodium Drugs 0.000 claims abstract description 9
- 241000237502 Ostreidae Species 0.000 claims abstract description 8
- 235000020636 oyster Nutrition 0.000 claims abstract description 8
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 6
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 6
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 6
- 229940010454 licorice Drugs 0.000 claims abstract description 6
- 235000019441 ethanol Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract 3
- 239000004615 ingredient Substances 0.000 claims abstract 2
- 240000006108 Allium ampeloprasum Species 0.000 claims description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 2
- 241000209020 Cornus Species 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 2
- 235000014347 soups Nutrition 0.000 claims 1
- 235000015096 spirit Nutrition 0.000 claims 1
- 238000009835 boiling Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 238000007664 blowing Methods 0.000 abstract description 2
- 239000000654 additive Substances 0.000 description 8
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- ZDXPYRJPNDTMRX-VKHMYHEASA-N L-glutamine Chemical compound OC(=O)[C@@H](N)CCC(N)=O ZDXPYRJPNDTMRX-VKHMYHEASA-N 0.000 description 1
- 229930182816 L-glutamine Natural products 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007721 medicinal effect Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 229940081974 saccharin Drugs 0.000 description 1
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 1
- 235000019204 saccharin Nutrition 0.000 description 1
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- 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
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- Meat, Egg Or Seafood Products (AREA)
- Noodles (AREA)
Abstract
본 발명은 해물을 이용한 냉면육수의 제조방법에 관한 것이며, 그 목적은 각종 해물을 이용하여 해물 특유의 향미가 있고, 보다 담백함과 개운한 맛을 지님과 동시에 각종 해물의 영양분이 함유된 냉면육수의 제조방법을 제공함에 있다.The present invention relates to a method for producing cold noodles broth using seafood, and its purpose is to produce cold noodles broth containing nutrients of various seafoods while having a distinctive flavor and a lighter and refreshing taste. In providing a method.
본 발명은 교반기가 있는 용기에 식수를 넣고 가열하여 식수의 온도가 100℃가 되면 우럭, 국간장, 불고기간장, 생강을 넣고 1시간을 끓이고, 백합조개, 홍게, 생새우를 넣고 다시 1시간을 더 끓인 다음, 생굴을 넣고 30분간 더 끓인 후 건더기를 제거하고 삭카린나트륨, 포도당, 소금, L-글루타민나트륨, 파를 넣고 가열된 열기를 상온에서 식인 후 채로 걸러서 해물추출액을 제조하는 단계와; 용기에 식수를 넣고 가열하여 식수의 온도가 100℃가 되면 우럭, 홍게, 생새우, 무우, 건고추, 국간장, 감초, 생강, 주정을 넣고 40분간 끓이고, 백합조개, 열합, 생굴, 파, L-글루타민나트륨을 넣어 20분간 더 끓인 후 건더기를 건져내고 육수를 상온에서 식혀 육수를 제조하는 단계와; 이렇게 제조된 해물추출액과 육수 및 동치미, 삭카린나트륨, 포도당, 소금을 혼합·교반하여 냉면육수를 제조하는 단계로 구성된 해물을 이용한 냉면육수의 제조방법에 관한 것을 그 기술적 요지로 한다.The present invention is put drinking water in a container with a stirrer and the temperature of the drinking water is 100 ℃ boiled, soy sauce, blowing period, put ginger for 1 hour, put the lily shells, red crab, fresh shrimp, and again 1 hour After boiling further, the raw oysters are added and boiled for 30 minutes more to remove the dried, and added to the saccharin sodium, glucose, salt, L- glutamine sodium, green onions, and cooled the heated heat at room temperature and then filtered to prepare a seafood extract; Put the drinking water in the container and heat it. When the temperature of drinking water reaches 100 ℃, add 40% of red water, red crab, raw shrimp, radish, red pepper, soy sauce, licorice, ginger, alcohol, and boil for 40 minutes. Adding L-glutamine sodium to boil for 20 minutes, then picking up the dried ingredients and cooling the broth at room temperature to prepare the broth; The technical gist of the prepared seafood extract using cold seafood broth consisting of the steps of preparing and preparing cold noodles broth by mixing and stirring the prepared seafood extract with broth and Dongchimi, saccharin sodium, glucose and salt.
Description
본 발명은 해물을 이용한 냉면육수의 제조방법에 관한 것으로, 보다 상세하게는 해물을 주재료로한 해물추출액과 별도의 제조공정을 거친 육수 및 별도의 첨가물을 혼합하여 해물 특유의 향미가 있고, 담백함과 개운한 맛을 가진 냉면육수에 관한 것이다.The present invention relates to a method for producing cold noodles broth using seafood, and more particularly, by mixing seafood extract with a seafood as a main ingredient, broth and other additives which have been subjected to a separate manufacturing process, and having a unique flavor of seafood. It is about cold noodles with a refreshing taste.
일반적으로 육수는 양지머리나 사태 등과 같은 고기나 사골을 오랫동안 끓인 후, 그 물을 우려낸 것으로, 각종 음식물에 첨가되어 음식의 맛을 더하는데 사용되고 있으며, 근래에는 이뿐만 아니라 다양한 재료를 이용한 육수가 제조되어 같은 음식에서도 다양한 맛을 낼 수 있게 되었다.In general, broth is made by boiling meat or bones such as brisket or landslide for a long time, and then boiled with water. It is used to add taste to various foods. Various flavors can be produced in the same food.
본 발명은 각종 해물을 이용하여 해물 특유의 향미가 있고, 보다 담백함과 개운한 맛을 지닌 냉면육수를 제공하기 위해 안출되는 것으로, 우럭, 조개, 홍게, 새우, 생굴을 일정한 시간간격을 두고 순차적으로 끓이면서 일정량의 첨가물을 첨가하여 해물추출액을 제조하고, 우럭, 홍게, 새우를 일정시간 끓인 후 백합조개와 일정량의 첨가물을 첨가하여 육수를 제조하며, 이렇게 제조된 해물추출액과 육수 및 동치미와 첨가물을 일정비율로 혼합·교반하여 다양한 해물의 영양분의 제공뿐만 아니라, 해물 특유의 담백한 맛을 제공할 수 있는 해물을 이용한 냉면육수 제조방법을 제공함을 목적으로 한다.The present invention has a unique flavor of seafood using a variety of seafood, is to be devised to provide a cold noodles broth with a lighter and refreshing taste, while boiling boiled sequentially, shellfish, red crab, shrimp, raw oysters at regular intervals Prepare a seafood extract by adding a certain amount of additives, and boiled the crab, red crab, and shrimp for a certain period of time, and then prepares broth by adding a lily clam and a certain amount of additives. The purpose of the present invention is to provide a method for preparing cold noodles broth using seafood that can be mixed and stirred to provide nutrients of various seafood as well as to provide a pale taste unique to seafood.
상기와 같은 목적 달성을 위한 본 발명을 실시예를 통해 상세히 설명하면 다음과 같다.Referring to the present invention in detail for the purpose of achieving the above object as follows.
본 발명은 교반기가 있는 용기에 식수를 넣고 가열하여 식수의 온도가 100℃가 되면 우럭, 국간장, 불고기간장, 생강을 넣고 1시간을 끓이고, 백합조개, 홍게, 생새우를 넣고 다시 1시간을 더 끓인 다음, 생굴을 넣고 30분간 더 끓인 후 건더기를 제거하고 삭카린나트륨, 포도당, 소금, L-글루타민나트륨, 파를 넣고 가열된 열기를 상온에서 식인 후 채로 걸러서 해물추출액을 제조하는 단계와; 용기에 식수를 넣고 가열하여 식수의 온도가 100℃가 되면 우럭, 홍게, 생새우, 무우, 건고추, 국간장, 감초, 생강, 주정을 넣고 40분간 끓이고, 백합조개, 열합, 생굴, 파, L-글루타민나트륨을 넣어 20분간 더 끓인 후 건더기를 건져내고 상온에서 식혀 육수를 제조하는 단계와; 이렇게 제조된 해물추출액과 육수 및 동치미, 삭카린나트륨, 포도당, 소금을 혼합·교반하여 냉면육수를 제조하는 단계로 구성되었다.The present invention is put drinking water in a container with a stirrer and the temperature of the drinking water is 100 ℃ boiled, soy sauce, blowing period, put ginger for 1 hour, put the lily shells, red crab, fresh shrimp, and again 1 hour After boiling further, the raw oysters are added and boiled for 30 minutes more to remove the dried, and added to the saccharin sodium, glucose, salt, L- glutamine sodium, green onions, and cooled the heated heat at room temperature and then filtered to prepare a seafood extract; Put the drinking water in the container and heat it. When the temperature of drinking water reaches 100 ℃, add 40% of red water, red crab, raw shrimp, radish, red pepper, soy sauce, licorice, ginger, alcohol, and boil for 40 minutes. Adding L-glutamine sodium to boil for 20 minutes, then picking up the dried foods and cooling them at room temperature to prepare a broth; The seafood extract thus prepared was prepared by mixing and stirring broth and Dongchimi, saccharin sodium, glucose, and salt to prepare cold noodles.
보다 자세한 설명을 위해 냉면육수 40ℓ를 제조하기 위한 각종 해물 및 첨가물의 첨가량을 설명하면 다음과 같다.For the detailed description, the amount of various seafood and additives for preparing cold noodles broth 40L is as follows.
그러나 해물추출액의 경우 한번에 대량으로 제조하여 냉장보관하며, 필요시 사용하는 것이 효율적이므로, 해물추출액의 경우 20ℓ를 제조하기 위한 해물 및 첨가물의 첨가량을 기재토록 하며, 냉면육수 40ℓ에 대해 해물추출액에 첨가되는 각종 해물 및 첨가물의 양은 비례식으로 용이하게 산출할 수 있으므로 그 기재는 생략한다.However, in the case of seafood extracts, they are prepared in large quantities and refrigerated and used efficiently when necessary. In the case of seafood extracts, the addition amount of seafoods and additives for preparing 20ℓ should be described, and added to seafood extracts for 40ℓ of cold noodles broth. Since the amount of various seafoods and additives to be calculated can be easily calculated by a proportional formula, the description thereof is omitted.
우선, 상기 해물추출액의 경우, 식수 21.6ℓ를 넣고 가열하여 식수의 온도가 100℃가 되면 우럭 10㎏, 국간장 18ℓ, 불고기간장 1.8ℓ, 생강 500g을 넣고 1시간을 끓이고, 백합조개 5㎏, 홍게 5㎏, 생새우 3㎏를 넣고 다시 1시간을 더 끓인 다음, 생굴 3㎏을 넣고 30분간 더 끓인 후 건더기를 제거하고 소금(굵은소금) 3.6ℓ(두되), 삭카린나트륨 6g, 포도당 23.4g, 소금(가는소금) 0.6g, L-글루타민나트륨 10g, 파 300g을 넣고 가열된 열기를 상온에서 식인 후 채로 걸러서 해물추출액을 제조하여 상온 또는 냉장 보관한다. 여기서 상기 불고기간장은 고기양념전용간장으로서 시중에서 유통/판매되고 있는 것으로서, 그 조성에 대한 상세한 설명은 생략토록 하며, 상기 굵은소금의 경우 양념의 보관상태를 오래 유지하며 맛을 일정하게 유지시키도록 하는 것이고, 상기 가는소금은 양념의 간을 맞추기 사용되는 것이다.First, in the case of the seafood extract, 21.6ℓ of drinking water is heated and when the temperature of the drinking water reaches 100 ℃, 10kg, soy sauce 18ℓ, boiling period 1.8ℓ, ginger 500g is put for 1 hour to boil, lily clam 5kg, Add 5 kg of red crab, 3 kg of fresh shrimp, boil another hour, then add 3 kg of fresh oyster, boil for another 30 minutes, then remove the dried salt. 3.6 l (dough) of salt, 6 g of saccharin, and 23.4 of glucose. g, salt (fine salt) 0.6g, L- glutamine sodium 10g, leek 300g, and cooled by heating the heated heat at room temperature and then filtered to prepare a seafood extract to store at room temperature or refrigerated. Here, the bulgogi period is distributed and sold on the market as a soy sauce for meat seasoning, the detailed description of the composition is to be omitted, in the case of the coarse salt to keep the storage condition of the seasoning for a long time and to keep the taste constant The fine salt is used to match the seasoning.
육수의 경우, 용기에 식수 50ℓ를 넣고 가열하여 식수의 온도가 100℃가 되면 우럭 3㎏, 홍게 2㎏, 생새우 1㎏, 무우 250g, 건고추 50g, 국간장 0.5ℓ, 감초 50g, 생강 300g, 주정 360㎖를 넣고 40분간 끓이고, 백합조개 2㎏, 열합 1㎏, 생굴 1㎏, 파 1㎏, L-글루타민나트륨 10g을 넣어 20분간 더 끓인 후 건더기를 건져내고 상온에서 식혀 육수를 제조한다.In case of broth, put 50 liters of drinking water in a container and heat it. When the temperature of drinking water reaches 100 ℃, 3kg of red water, 2kg of red crab, 1kg of fresh shrimp, 250g of radish, 50g of dried red pepper, 0.5g of soy sauce, 50g of licorice, 300g of ginger , 360 ml of alcohol and boil for 40 minutes, 2 kg of lily shells, 1 kg of heat, 1 kg of raw oysters, 1 kg of green onion, 1 kg of L-glutamine, and 10 g of boiled for 20 minutes, then dried and cooled at room temperature to prepare broth.
또한, 육수의 제조시 우럭 3㎏, 홍게 2㎏, 생새우 1㎏, 무우 250g, 건고추 50g, 국간장 0.5ℓ, 감초 50g, 생강 300g, 주정 360㎖에 산수유 200g을 첨가하여 끓이게 되면, 산수유의 약효가 함유된 육수를 제공할 수 있게 된다.In addition, when the broth is prepared, 3kg, red crab 2kg, fresh shrimp 1kg, radish 250g, dried red pepper 50g, soy sauce 0.5ℓ, licorice 50g, ginger 300g, ethanol 200g is added and boiled, It is possible to provide a broth containing the medicinal effects of cornus milk.
상기와 같은 방법으로 해물추출액 및 육수가 제조되면, 육수 34.64ℓ에 대하여 해물추출액 360㎖, 동시치 5ℓ, 삭카린나트륨 6g, 포도당 23.4g, 소금(가는소금) 0.6g을 넣고 혼합·교반하여 사용시까지 저온에서 냉장 보관하는데, 이때 냉장 또는 냉동실에서 냉면육수에 살얼음이 얼 수 있는 정도의 온도로 보관토록 하며, 사용시 굵은소금과 식초를 적당량 첨가하여 각자의 취향에 맞추도록 한다.When the seafood extract and broth are prepared in the same manner as above, add 360 ml of seafood extract, 5 L of simultaneous value, 6 g of saccharin sodium, 23.4 g of glucose, and 0.6 g of salt (fine salt) to 34.64 L of broth. Refrigerate at low temperature until it is kept in the cold or freezer at the temperature where frozen ice can be frozen in cold noodles, and when used, add coarse salt and vinegar to suit each taste.
또한, 상술한 각종 해물 및 첨가물의 첨가량을 냉면육수의 제조량에 따라 비례적으로 가감시킬 수 있으며, 냉면뿐만 아니라 기타 다른 음식에 재료로 사용될 수 있음은 물론이다.In addition, the addition amount of the above-mentioned various seafood and additives can be proportionally added or subtracted according to the production amount of the cold noodles broth, and can be used as a material for not only cold noodles but also other foods.
본 발명은 상술한 특정의 바람직한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 고안이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.The present invention is not limited to the above-described specific preferred embodiments, and various modifications can be made by those skilled in the art without departing from the gist of the present invention as claimed in the claims. Of course, such changes will fall within the scope of the claims.
상술한 바와 같이 본 발명은 각종 해물을 이용한 해물추출액을 제조하고, 또한 각종 해물을 이용한 육수를 제조하여, 해물추출액과 육수 및 각종 첨가물을 혼합·교반시켜 해물의 독특한 향과 담백하고 개운한 맛이 기존의 육류첨가 육수에 비해 우수할 뿐만 아니라, 다양한 해물의 영양분이 제공되어 해물을 싫어하는 어린이나 일반인들에게 보다 자연스럽게 해물의 맛 및 영양분을 제공할 수 있는 효과가 있는 것이다.As described above, the present invention prepares a seafood extract using various seafood, and also prepares broth using various seafood, mixes and stirs the seafood extract, broth and various additives, and the unique flavor and light and refreshing taste of the seafood are existing. Not only is it superior to the meat-added broth, but it is provided with the nutrients of various seafood, so it can provide the taste and nutrients of seafood more naturally to children and the general public who do not like seafood.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR100985176B1 (en) * | 2008-03-12 | 2010-10-05 | 이정주 | Meat Stock Manufacturing Method of Cold Noodles Including Oyster Sauce and Cold Noodles Using it |
| KR101582666B1 (en) * | 2015-05-26 | 2016-01-21 | 김호성 | Method for producing Red snow crab broth for chopped noodles and the Red snow crab broth |
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| JP2001178425A (en) * | 1999-12-24 | 2001-07-03 | Higeta Shoyu Co Ltd | Soup for cold noodle |
| KR100358253B1 (en) * | 2000-05-01 | 2002-10-25 | 김주신 | gravy for iced-noodle by use of swellfish and the process thereof |
| KR100355194B1 (en) * | 1995-11-13 | 2002-12-26 | 제일제당주식회사 | Process for preparing meat stock for cold noodle |
| KR100393928B1 (en) * | 2001-03-27 | 2003-08-06 | 권태기 | Method of manufacturing a seafood soup for cold noodle |
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| JPS6269959A (en) * | 1985-09-20 | 1987-03-31 | Seido Ishida | Production of noodle soup or such |
| KR100355194B1 (en) * | 1995-11-13 | 2002-12-26 | 제일제당주식회사 | Process for preparing meat stock for cold noodle |
| KR100220669B1 (en) * | 1997-06-04 | 1999-09-15 | 신상철 | Preparation of meat stock for cold noodle |
| KR100286619B1 (en) * | 1998-11-11 | 2001-04-16 | 이상수 | Seafood broth manufacturing method and broth |
| JP2001178425A (en) * | 1999-12-24 | 2001-07-03 | Higeta Shoyu Co Ltd | Soup for cold noodle |
| KR100358253B1 (en) * | 2000-05-01 | 2002-10-25 | 김주신 | gravy for iced-noodle by use of swellfish and the process thereof |
| KR100393928B1 (en) * | 2001-03-27 | 2003-08-06 | 권태기 | Method of manufacturing a seafood soup for cold noodle |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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