KR100448353B1 - Sauce for fried chicken - Google Patents
Sauce for fried chicken Download PDFInfo
- Publication number
- KR100448353B1 KR100448353B1 KR10-2002-0012131A KR20020012131A KR100448353B1 KR 100448353 B1 KR100448353 B1 KR 100448353B1 KR 20020012131 A KR20020012131 A KR 20020012131A KR 100448353 B1 KR100448353 B1 KR 100448353B1
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- South Korea
- Prior art keywords
- sauce
- fried chicken
- powder
- chicken
- pepper
- Prior art date
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- 240000005856 Lyophyllum decastes Species 0.000 title claims abstract description 24
- 235000013194 Lyophyllum decastes Nutrition 0.000 title claims abstract description 24
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000000832 Ayote Nutrition 0.000 claims abstract description 14
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 14
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 14
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 14
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 14
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008960 ketchup Nutrition 0.000 claims abstract description 7
- 235000010746 mayonnaise Nutrition 0.000 claims abstract description 7
- 239000008268 mayonnaise Substances 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 7
- 235000020357 syrup Nutrition 0.000 claims abstract description 7
- 239000006188 syrup Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 8
- 241000722363 Piper Species 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 239000001728 capsicum frutescens Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 11
- 241000287828 Gallus gallus Species 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 235000013311 vegetables Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 238000001179 sorption measurement Methods 0.000 description 3
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 229920000615 alginic acid Polymers 0.000 description 2
- 235000010443 alginic acid Nutrition 0.000 description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 235000012907 honey Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 description 1
- 235000019737 Animal fat Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229910021536 Zeolite Inorganic materials 0.000 description 1
- 229940072056 alginate Drugs 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 239000010457 zeolite 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
Abstract
본 발명은 튀김치킨용 매콤 달콤 새콤한 소스에 관한 것으로, 물엿, 간장, 설탕, 고추가루, 마요네즈, 케찹, 양파, 마늘, 생강, 당근, 쌀가루, 후추, 호박엑기스, 다시마분말을 일정량 혼합함으로서 닭고기의 누린 냄새 및 튀김치킨의 느끼한 맛을 제거하고, 튀킴 치킨에 흡착이 잘되어 맛과 영양이 풍부함은 물론 호박엑기스 및 다시마 사용으로 건강에도 유익한 효과가 있다.The present invention relates to a spicy sweet and sour sauce for fried chicken, syrup, soy sauce, sugar, pepper powder, mayonnaise, ketchup, onion, garlic, ginger, carrot, rice flour, pepper, pumpkin extract, kelp powder by mixing a certain amount of chicken It removes the smell of enjoyment and the sensational taste of fried chicken, and it is well adsorbed on fried chicken, so it is rich in taste and nutrition and also has a beneficial effect on health by using pumpkin extract and kelp.
Description
본 발명은 튀김치킨용 매콤 달콤 새콤한 소스에 관한 것으로, 더욱 구체적으로는 물엿, 간장, 설탕, 고추가루, 마요네즈, 케찹, 양파, 마늘, 생강, 당근, 쌀가루, 후추, 호박엑기스, 다시마분말을 일정량 혼합하는 매콤 달콤 새콤한 소스 및 그 제조 방법에 관한 것이다.The present invention relates to a spicy sweet and sour sauce for fried chicken, more specifically starch syrup, soy sauce, sugar, red pepper powder, mayonnaise, ketchup, onion, garlic, ginger, carrot, rice flour, pepper, pumpkin extract, kelp powder It is related with the spicy sweet and sour sauce which mixes, and its manufacturing method.
일반적으로 튀김용 치킨은 우선 토막낸 닭을 기름에 튀긴 후 양파, 당근, 토마토, 야채 등과 향신료를 끓여서 만든 즙에 식초, 소금 또는 간장을 첨가하여 제조된 소스로 버무리는 양념통닭 형태로 많이 조리되고 있다.In general, fried chicken is first cooked in oil, then mixed with vinegar, salt or soy sauce in a juice made by boiling spices with onions, carrots, tomatoes, vegetables, and so on. have.
또한, 한국 공개 특허 제1999-001766호를 보면, 물 150㎖당 생강 10g, 마늘 10g, 양파 10g을 넣어 100℃에서 10분간 끓여낸 물 100~150㎖에 튀김가루 100g과 DHA 20~50㎖를 넣어 치킨용 튀김 소스를 제조하는데, 이는 건강상의 영양소 위주로 성분들이 구성되어 있어 매콤 달콤 새콤한 맛을 낼 수 없었다.In addition, according to Korean Patent Publication No. 1999-001766, 10 g of ginger, 10 g of garlic, and 10 g of onion per 150 ml of water were added to 100-150 ml of water boiled at 100 ° C. for 10 minutes to add 100 g of fried flour and 20 to 50 ml of DHA. They make fried sauces for chicken, which are made up of health nutrients that can't be sweet or sour.
또한, 한국 공개 특허 제1999-0017507호는 닭고기를 5cm정도로 되게 직사각형으로 절단하여 천연제올라이트이 수용액에 침지시켜서 닭고기의 냄새를 탈취시켜서 세정한 후, 코팅 재료를 제조하여 이를 닭고기에 코팅시켜서 180℃정도로 가열된 식용유에 10-15분 정도 통상적으로 튀겨서 튀김닭고기를 만들고, 사전에 준비된 고추기름과 버터를 조리용기에 도포시키면서 주입한 후에 벌꿀 소스의 재료를 투입하여 벌꿀 소스를 제조하여 이를 상기 튀김닭고기를 함침시켜서 제조하는 것을 개시하고 있는데, 이 역시 매콤 달콤 새콤한 맛을 나타낼 수 없었다.In addition, Korean Patent Laid-Open Publication No. 1999-0017507 discloses that a chicken is cut into rectangles of about 5 cm, and the natural zeolite is immersed in an aqueous solution to deodorize the odor of the chicken, and then washed. Fried fried chicken in cooked oil for about 10-15 minutes, then injecting the pre-prepared pepper oil and butter into a cooking vessel, and then injecting the ingredients of honey sauce to prepare a honey sauce and impregnating the fried chicken It is disclosed that the preparation, but also could not exhibit a sweet and sour taste.
주로, 상기와 같은 양념통닭용 소스는 동물성 물질을 주재료로 하고 있으므로 동물성 지방을 많이 포함하고 있어 건강에 해를 끼치기 때문에 요즈음 들어서는 소비자들이 기피하는 경향이 있어 거의 사용되고 있지 않다. 또한, 치킨을 기름에 튀김으로서 느끼한 맛을 나타내며, 닭고기의 누린 냄새가 나기도 하는 문제점이 있다.Mainly, the sauce for seasoning chicken such as the animal material is mainly used because it contains a lot of animal fat and harms health, so these days, consumers tend to evade. In addition, there is a problem that the chicken feels as fried in oil, and the smell of chicken.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 닭고기의 누린 냄새 및 튀김치킨의 느끼한 맛을 제거하고, 튀킴 치킨에 흡착이 잘되어 맛과 영양이 풍부함은 물론 호박엑기스 및 다시마 사용으로 건강에 유익한 튀김치킨용 매콤 달콤 새콤한 소스 및 그 제조 방법을 제공함에 있다.The present invention is to solve the above problems, eliminating the smell of fried chicken and the sense of taste of fried chicken, good adsorption to fried chicken is rich in taste and nutrition as well as beneficial to health by using pumpkin extract and kelp The invention provides a spicy sweet and sour sauce for fried chicken and a method of manufacturing the same.
상기 목적을 달성하기 위해 본 발명의 매콤 달콤 새콤한 소스 조성물은 물엿 35∼57%, 간장 5∼8%, 설탕 2∼ 5%, 고추가루 2∼5%, 마요네즈 2∼5%, 케찹 1∼5%,양파 13∼15%, 마늘 1∼3%, 생강 1∼3%, 당근 5∼9%, 쌀가루 1∼3%, 후추 1∼2%,호박엑기스 7∼12%, 다시마분말 2∼5% 혼합하여 이루어짐을 특징으로 한다.Spicy sweet and sour sauce composition of the present invention for achieving the above object is 35 to 57% starch syrup, 5 to 8% soy sauce, 2 to 5% sugar, red pepper powder 2 to 5%, mayonnaise 2 to 5%, ketchup 1 to 5 %, Onion 13-15%, garlic 1-3%, ginger 1-3%, carrot 5-9%, rice flour 1-3%, pepper 1-2%, pumpkin extract 7-12%, kelp powder 2-5 It is characterized by consisting of% mixture.
또한, 본 발명의 매콤 달콤 새콤한 소스의 제조방법은 i) 호박엑기스를 준비하기 위해 호박을 세척, 가열하는 단계; ii) 물엿, 고추가루, 설탕 혼합 및 가열 단계; iii) 건조된 다시마를 분쇄하는 단계 iv) 상기 (ii)와 (iii)을 혼합, 10∼50℃이하로 식히는 단계; v)양파, 마늘, 생각, 당근을 일정크기로 다지는 단계; vi) 상기 (i), (iv), (v), 마요네즈, 케찹, 간장 쌀가루,다시마분말 후추를 혼합하는 단계; vii) 상기 (vi) 혼합물을 1-2일동안 자연 숙성하는 단계로 이루어진다.In addition, the method for producing a sweet and sour sour sauce of the present invention i) washing and heating the pumpkin to prepare a pumpkin extract; ii) starch syrup, red pepper powder, sugar mixing and heating step; iii) grinding dried kelp; iv) mixing (ii) and (iii) above and cooling to 10-50 ° C. or less; v) chop the onion, garlic, thoughts, carrots to a certain size; vi) mixing the above (i), (iv), (v), mayonnaise, ketchup, soy rice flour, shimashima powder pepper; vii) the (vi) mixture is naturally aged for 1-2 days.
상기와 같이 제조된 매콤 달콤 새콤한 소스는 야채의 수분을 쌀가루가 흡수하여 튀김치킨과 혼합하여도 수분, 야채, 튀김치킨이 분리되지 않고, 소스의 흡착이 잘 이루어진다. 또한, 야채를 익히지 않고 그대로 사용함으로써 닭고기의 누린 냄새와 튀김치킨의 고질적인 느끼한 맛을 제거하므로 담백한 닭고기의 맛을 느낄 수 있다. 아울러, 호박엑기스의 첨가로 우리 입맛에 알맞은 시원한 맛을 낼 수 있으며, 요드, 철분, 칼슘 등의 미네랄과 비타민 A, 비타민 B, 혈압강하 작용이 있는 알긴산 등이 풍부하게 있는 다시마를 첨가하여 건강식으로도 좋다.The spicy sweet and sour sauce prepared as described above does not separate the moisture, vegetables, fried chicken even if the rice powder is absorbed by the rice flour and mixed with fried chicken, the adsorption of the sauce is made well. In addition, by using the vegetables as it is not cooked, it eliminates the smell of fried chicken and the sensational taste of fried chicken, so you can feel the taste of light chicken. In addition, the addition of pumpkin extract can produce a cool taste suitable for our taste, and it is healthy by adding kelp rich in minerals such as iodine, iron and calcium, and vitamin A, vitamin B, alginic acid that lowers blood pressure Also good.
이하, 본 발명의 실시예를 상세하게 설명하면 다음과 같다.Hereinafter, the embodiment of the present invention will be described in detail.
[실시예 1]Example 1
매콤 달콤 새콤 소스 제조Manufacture of sweet and sour sour sauce
i) 늙은 호박을 깨끗이 씻고, 일정 크기로 썰어 찜솥에 넣고 엿처럼 점성을 나타낼 때까지 고아서 호박엑기스 10g 준비한다.i) Wash the old pumpkin, cut it into pieces, put it in a steaming pot, and prepare 10g of pumpkin extract until it becomes viscous.
ii) 물엿 50g, 고추가루 3g를 110℃에서 5분 동안 가열한 다음, 설탕 3g을넣고 다 녹을 때까지 저어준다.ii) 50 g of starch syrup and 3 g of red pepper powder are heated at 110 ° C. for 5 minutes, and then 3 g of sugar is added and stirred until dissolved.
iii)건조된 다시마를 분쇄하는 단계iii) grinding the dried kelp
iv) 상기 ii) 혼합물이 식기 전에 ii)와 iii) 혼합물을 혼합하고, 잘 저어서 20℃이하가 될 때까지 식힌다.iv) Mix the ii) and iii) mixtures before stirring the ii) mixture, cool and cool down to 20 ° C or less.
v) 양파 13g, 마늘 2g,, 생강 2g , 당근 6g을 6mm이하의 크기로 일정하게 썬다.v) Cut 13g of onion, 2g of garlic, 2g of ginger and 6g of carrot to the size of 6mm or less.
vi) 상기 i), iv), v), 마요네즈 2g, 케찹 4g, 및 후추 2g,쌀가루 1g, 간장 6g를 혼합하여 1.5일정도 자연 숙성시킨다.vi) the i), iv), v), mayonnaise 2g, ketchup 4g, and pepper 2g, rice flour 1g, 6g soy sauce is aged for 1.5 days.
이상에서 살펴본 바와 같이, 본 발명에 의한 튀김치킨용 매콤 달콤 새콤한 소스 및 그 제조방법은 닭고기의 누린 냄새 및 튀김치킨의 느끼한 맛을 제거하고, 튀킴 치킨에 흡착이 잘되어 맛과 영양이 풍부하다.As described above, the fried chicken sweet and sour sauce and the method for producing the fried chicken according to the present invention removes the smell of the fried chicken and the sensed taste of fried chicken, and is well adsorbed on the fried chicken, rich in taste and nutrition.
또한, 야채의 수분을 쌀가루가 흡수하여 튀김치킨과 혼합하여도 수분, 야채, 튀김치킨이 분리되지 않고, 소스의 흡착이 잘 이루어지며, 호박엑기스의 첨가로 우리 입맛에 알맞은 시원한 맛을 낼 수 있으며, 요드, 철분, 칼슘 등의 미네랄과 비타민 A, 비타민 B, 혈압강하 작용이 있는 알긴산 등이 풍부하게 있는 다시마를 첨가하여 건강식으로도 좋은 효과가 있다.In addition, even when the vegetable powder is absorbed by the rice flour and mixed with the fried chicken, the moisture, vegetables and fried chicken are not separated, the adsorption of the sauce is made well, and the addition of pumpkin extract can give a cool taste suitable for our taste. , Iodine, iron, calcium and other minerals and vitamin A, vitamin B, alginate, which is rich in blood pressure-lowering action, etc. is added to a healthy diet.
본 발명은 특정한 실시예에 관련하여 도시하고 설명하였지만, 이하의 특허청구 범위에 의해 마련되는 본 발명의 정신이나 분야를 벗어나지 않는 한도 내에서 본 발명이 다양하게 개조 및 변화될 수 있다는 것을 당업계에서 통상의 지식을 가진자는 용이하게 알 수 있음을 밝혀두고자 한다.While the invention has been shown and described with respect to particular embodiments, it will be appreciated that the invention can be varied and modified without departing from the spirit or scope of the invention as set forth in the claims below. It will be appreciated that those skilled in the art can easily know.
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| KR20040009998A (en) * | 2002-08-03 | 2004-01-31 | 정승수 | Production method of fried meat |
| KR100816466B1 (en) * | 2007-02-05 | 2008-03-26 | (주)남양알앤씨 | Method for manufacturing pumpkin sauce containg rhynchosia nulubilis by soakedin vinegar and a product by the same |
| KR101237716B1 (en) * | 2010-12-07 | 2013-02-27 | 여영주 | The sauce for chicken |
| KR101912327B1 (en) * | 2018-04-06 | 2018-10-26 | 우영삼 | Manufacturing method of Fried Chicken using Apple |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR900017507A (en) * | 1989-05-03 | 1990-12-19 | 정영주 | How to prepare honey chicken |
| KR910003332B1 (en) * | 1989-05-24 | 1991-05-27 | 김흥국 | Process making of sauce for chicken |
| KR920005896A (en) * | 1990-09-01 | 1992-04-27 | 김정순 | Seasoning composition for chicken |
| KR19980072414A (en) * | 1997-03-05 | 1998-11-05 | 윤경중 | Seasonings, sauces, vinegars, ketchup, mayonnaise with chitin, chitosan or derivatives thereof |
| KR19990001766A (en) * | 1997-06-17 | 1999-01-15 | 김봉근 | Manufacturing method of fried sauce and seasoning sauce for chicken containing DHA |
| KR20000001958A (en) * | 1998-06-16 | 2000-01-15 | 이복순 | Sauce production method for meat processed foodstuffs |
| KR20030012170A (en) * | 2001-07-30 | 2003-02-12 | 화천군 | Manufacturing Method for Pumpkin Jelly |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR900017507A (en) * | 1989-05-03 | 1990-12-19 | 정영주 | How to prepare honey chicken |
| KR910003332B1 (en) * | 1989-05-24 | 1991-05-27 | 김흥국 | Process making of sauce for chicken |
| KR920005896A (en) * | 1990-09-01 | 1992-04-27 | 김정순 | Seasoning composition for chicken |
| KR19980072414A (en) * | 1997-03-05 | 1998-11-05 | 윤경중 | Seasonings, sauces, vinegars, ketchup, mayonnaise with chitin, chitosan or derivatives thereof |
| KR19990001766A (en) * | 1997-06-17 | 1999-01-15 | 김봉근 | Manufacturing method of fried sauce and seasoning sauce for chicken containing DHA |
| KR20000001958A (en) * | 1998-06-16 | 2000-01-15 | 이복순 | Sauce production method for meat processed foodstuffs |
| KR20030012170A (en) * | 2001-07-30 | 2003-02-12 | 화천군 | Manufacturing Method for Pumpkin Jelly |
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