KR100472192B1 - method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same - Google Patents
method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same Download PDFInfo
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- KR100472192B1 KR100472192B1 KR10-2001-0075531A KR20010075531A KR100472192B1 KR 100472192 B1 KR100472192 B1 KR 100472192B1 KR 20010075531 A KR20010075531 A KR 20010075531A KR 100472192 B1 KR100472192 B1 KR 100472192B1
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- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 71
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 title claims description 13
- 244000068988 Glycine max Species 0.000 title 1
- 244000088415 Raphanus sativus Species 0.000 title 1
- 241000220259 Raphanus Species 0.000 claims abstract description 70
- 235000021110 pickles Nutrition 0.000 claims abstract description 33
- 235000020357 syrup Nutrition 0.000 claims abstract description 23
- 239000006188 syrup Substances 0.000 claims abstract description 23
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 15
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 15
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 15
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 241000206607 Porphyra umbilicalis Species 0.000 claims abstract description 11
- 241000238366 Cephalopoda Species 0.000 claims abstract description 10
- 230000032683 aging Effects 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 6
- 235000004611 garlic Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 241001474374 Blennius Species 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 244000294411 Mirabilis expansa Species 0.000 claims description 2
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 claims description 2
- 235000013536 miso Nutrition 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 238000004806 packaging method and process Methods 0.000 claims 1
- 238000002360 preparation method Methods 0.000 claims 1
- 238000012856 packing Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 235000011803 sesame oil Nutrition 0.000 description 3
- 239000008159 sesame oil Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 241000722363 Piper Species 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 241000218201 Ranunculaceae Species 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 무말랭이장아찌에 관한 것으로서, 그 제조방법은 산지에서 수확된 생무를 상이한 크기의 두가지 타입으로 절단하는 단계; 상기 절단된 무를 4% 이하의 수분을 함유하도록 건조시키는 단계; 고춧가루 70 내지 80g, 진간장 170 내지 180㎖, 물엿 350 내지 370㎖, 마늘 65 내지 75g, 생강 25 내지 35g, 참깨 165 내지 175g을 용기에 넣어, 30 내지 40분 동안 교반하여 혼합하여 양념을 준비하는 단계; 오징어채 및 잘게 절단된 김을 소정량 준비하는 단계; 100℃에서 5분 내지 10분 동안 물엿과 간장을 2 대 1 비율로 혼합하여 끊이면서 묽은 간장시럽을 준비하는 단계; 상기 절단되어 건조된 무 1㎏을 상기 준비된 끊인 묽은 간장시럽과 혼합시키면서 10 내지 15 분 동안 졸이는 단계; 상기 졸인 무를 상온이 될 때까지 식힌 후, 상기 식혀진 무를 상기 준비된 소정량의 오징어채 및 잘게 절단된 김과 함께 상기 양념과 버무림하여 무말랭이장아찌를 만드는 단계; 상기 양념으로 버무림된 무말랭이 장아찌를 기호에 따라 용기에 담겨진 간장 또는 고추장에 잠길 정도로 장입시킨 다음, 4 내지 5℃에서 7일 내지 10일 동안 숙성시키는 단계; 그리고 상기 숙성단계를 거친 무말랭이 장아찌를 포장하는 단계를 포함하는 것으로 되어 있다. The present invention relates to dried radish pickles, the production method comprising the steps of cutting the raw radish harvested from the mountain to two types of different sizes; Drying the cut radish to contain 4% or less moisture; Red pepper powder 70 to 80g, soy sauce 170 to 180ml, starch syrup 350 to 370ml, garlic 65 to 75g, ginger 25 to 35g, sesame seeds 165 to 175g into a container, and stirred for 30 to 40 minutes to prepare the seasoning ; Preparing a predetermined amount of squid and chopped seaweed; Preparing dilute soy syrup while mixing syrup and soy sauce at a ratio of 2 to 1 for 5 to 10 minutes at 100 ° C; Boiling 1 kg of the cut and dried radish with the prepared diluted soy syrup for 10 to 15 minutes; Cooling the boiled radish until room temperature, and then mixing the cooled radish with the seasoning together with the prepared amount of squid extract and finely cut laver to make dried radish pickles; Charging the seasoned radish pickled soy sauce soaked in soy sauce or red pepper paste in a container according to preference, and then aging for 7 days to 10 days at 4 to 5 ° C; And it is supposed to include a step of packing the dried radish pickles after the aging step.
Description
본 발명은 무말랭이장아찌의 제조방법 및 그 방법에 의해 제조된 무말랭이 장아찌에 관한 것이다. The present invention relates to a method of preparing dried radish pickles and dried malted pickles prepared by the method.
통상의 무말랭이 장아찌는 무말랭이, 말린 고춧잎, 미나리, 다진 파, 다진 마늘, 참기름, 후추, 간장, 고춧가루, 설탕, 물엿, 통깨를 재료로 하고 있다. Common dried radish pickles are made from dried radish, dried red pepper leaves, buttercups, chopped green onions, chopped garlic, sesame oil, pepper, soy sauce, red pepper powder, sugar, starch syrup, and sesame seeds.
또한, 그 조리법은 다음과 같다. In addition, the recipe is as follows.
먼저, 어느 정도 균일한 크기(예를 들면, 가로, 세로 및 높이가 10㎜ ×8㎜×80㎜인 크기)로 생무를 절단하여 말린 무말랭이와 말린 고춧잎을 찬물에 재빨리 씻는다. 그 이유는 물에 담가 불리면 맛이 없어지기 때문이다. First, raw radish is cut to a somewhat uniform size (for example, a size of 10 mm x 8 mm x 80 mm in width, length and height), and the dried radish and dried red pepper leaves are quickly washed in cold water. The reason for this is that when it is soaked in water, the taste is lost.
그 다음, 채반에 널어 선풍기 바람으로 물기를 뺀 다음, 그릇에 무말랭이와 고춧잎을 담고 간장을 붓는다. 이때, 24시간 뒤에 한번 뒤집어 간장이 고루 배도록 한다. Then, put it in a tray and drain it with a fan. Pour red pepper leaves and pour soy sauce. At this time, turn over once in 24 hours so that the soy sauce is evenly spread.
그 다음, 간장에 2~3일 그대로 두었다가 먹을 만큼 꺼내 간장을 꼭 짜낸다. 갖은 양념(다진 파, 다진 마늘, 후추, 참기름), 고춧가루, 설탕, 물엿, 통깨, 참기름을 넣고 무친다. Then, leave it in the soy sauce for 2-3 days, then take out enough to squeeze out the soy sauce. Mix with various seasonings (chopped green onions, chopped garlic, pepper, sesame oil), red pepper powder, sugar, syrup, sesame seeds, and sesame oil.
그 다음, 미나리 4㎝ 길이로 잘라, 먹기 직전에 넣어 다시 무치면 삼박한 맛이 생성된다. Then, cut it into 4cm long buttercups, put it right before eating, and grind it again.
하지만, 상기와 같이 제조된 종래의 무말랭이 장아찌는, 포장되면, 포장체 내에서 상기 무말랭이 장아찌가 심하게 발효되어 발효가스가 심하게 생성되어서 포장체를 파열시킨다고 하는 문제, 그리고 판매를 위해 장기간 동안 포장체내에서 포장된 종래의 무말랭이 장아찌는 무의 육질이 물러져서 맛이 저하된다고 하는 문제를 가지고 있을 뿐만 아니라, 어느 정도 균일한 크기로 절단되어 있는 무말랭이 장아찌는 무말랭이 장아찌들이 서로 엉키게 되어 먹기 불편하게 한다는 문제와 그리고 전통적인 양념만으로 양념된 종래의 무말랭이장아찌는 맛있는 무만을 골라서 만들어 질 수 없기 때문에 쓴무를 가지고 만들어 질 경우에 신세대의 입맛에 맞출 수 없다고 하는 문제를 가지고 있다. However, the conventional dried radish pickles prepared as described above have a problem that, when packaged, the dried malted pickles are fermented severely and fermentation gas is severely generated to rupture the package, and for a long time in the package for sale. Packaged conventional dried radish pickles not only have the problem that the quality of radish is subsided and the taste is degraded, but the dried radish pickles, which are cut to a certain size, have the problem that the dried radish pickles are entangled with each other, making them uncomfortable to eat. And conventional radish pickles seasoned only with traditional sauce has a problem that can not be matched to the taste of the new generation when it is made with bitter radish because it can not be made by selecting a delicious radish.
따라서, 본 발명은 상기와 같은 문제점을 해결하고자 안출된 것으로서, 무말랭이 장아찌의 맛과 무의 육질을 장기간 동안 그대로 유지하면서 포장체 내에서 발효가스의 발생을 억제함과 동시에 무말랭이 장아찌들 간에 서로 엉킴을 방지하고 신세대 기호에 맞는 맛을 내는 무말랭이 장아찌의 제조방법 및 그 방법에 의해 제조된 무말랭이 장아찌를 제공하는 것을 목적으로 한다. Accordingly, the present invention has been made to solve the above problems, while maintaining the taste and quality of radish pickled radish for a long time, while suppressing the generation of fermentation gas in the package while at the same time entangled with each other. Prevent and It is an object of the present invention to provide a method for preparing dried malted pickles, which is flavored to the new generation's taste, and the dried malted pickles prepared by the method.
본 발명은 상기 목적을 달성하기 위해, 산지에서 수확된 생무를 상이한 크기의 두가지 타입으로 절단하되, 직육면체인 제 1타입의 가로, 세로 및 높이가 5㎜ ×4㎜ ×50㎜가 되도록 그리고 직육면체인 제 2타입의 가로, 세로 및 높이가 20㎜ ×4㎜ ×30㎜가 되도록, 절단하는 단계; 상기 절단된 무를 4% 이하의 수분을 함유하도록 건조시키는 단계; 고춧가루 70 내지 80g, 진간장 170 내지 180㎖, 물엿 350 내지 370㎖, 마늘 65 내지 75g, 생강 25 내지 35g, 참깨 165 내지 175g을 용기에 넣어, 30 내지 40분 동안 교반하여 혼합하여 양념을 준비하는 단계; 오징어채 및 잘게 절단된 김을 소정량 준비하는 단계; 100℃에서 5분 내지 10분 동안 물엿과 간장을 2 대 1 비율로 혼합하여 끊이면서 묽은 간장시럽을 준비하는 단계; 상기 절단되어 건조된 무 1㎏을 상기 준비된 끊인 묽은 간장시럽 400cc와 혼합시키면서 10 내지 15 분 동안 졸이는 단계; 상기 졸인 무를 상온이 될 때까지 식힌 후, 상기 식혀진 무를 상기 준비된 소정량의 오징어채 및 잘게 절단된 김과 함께 상기 양념과 버무림하여 무말랭이장아찌를 만드는 단계; 상기 양념으로 버무림된 무말랭이 장아찌를 기호에 따라 용기에 담겨진 간장 또는 고추장에 잠길 정도로 장입시킨 다음, 4 내지 5℃에서 7일 내지 10일 동안 숙성시키는 단계; 그리고 상기 숙성단계를 거친 무말랭이 장아찌를 포장하는 단계를 포함하는 것으로 되어 있다. In order to achieve the above object, the present invention is to cut the radish harvested from the mountain to two types of different sizes, the horizontal, vertical and height of the first type of the rectangular parallelepiped is 5mm x 4mm x 50mm and the rectangular parallelepiped Cutting so that the width, length, and height of the second type are 20 mm x 4 mm x 30 mm; Drying the cut radish to contain 4% or less moisture; Red pepper powder 70 to 80g, soy sauce 170 to 180ml, starch syrup 350 to 370ml, garlic 65 to 75g, ginger 25 to 35g, sesame seeds 165 to 175g into a container, and stirred for 30 to 40 minutes to prepare the seasoning ; Preparing a predetermined amount of squid and chopped seaweed; Preparing dilute soy syrup while mixing syrup and soy sauce at a ratio of 2 to 1 for 5 to 10 minutes at 100 ° C; Boiling 1 kg of the cut and dried radish for 10 to 15 minutes while mixing with 400cc of the prepared diluted soy syrup; Cooling the boiled radish until room temperature, and then mixing the cooled radish with the seasoning together with the prepared amount of squid extract and finely cut laver to make dried radish pickles; Charging the seasoned radish pickled soy sauce soaked in soy sauce or red pepper paste in a container according to preference, and then aging for 7 days to 10 days at 4 to 5 ° C; And it is supposed to include a step of packing the dried radish pickles after the aging step.
이하, 첨부도면인 도 1을 참조하여 본 발명의 실시예에 따른 무말랭이 장아찌의 제조 방법을 구체적으로 설명하면, 다음과 같다. Hereinafter, with reference to the accompanying drawings Figure 1 will be described in detail the manufacturing method of the dried radish pickles according to an embodiment of the present invention.
먼저, 산지에서 수확된 생무를 두가지 타입의 크기로, 즉, 직육면체인 제 1타입의 가로, 세로 및 높이가 5㎜ ×4㎜ ×50㎜가 되도록 그리고 직육면체인 제 2타입의 가로, 세로 및 높이가 20㎜ ×4㎜ ×30㎜가 되도록 절단한다. 여기에서, 생무를 상이한 크기의 두가지 타입으로 절단하는 이유는 이후에 설명되는 졸인 무를, 소정량의 잘게 절단된 김(잘게 절단된 건조김 또는 잘게 절단되어 양념되어서 볶아진 김) 및 오징어채(건조된 조미채)와 함께, 양념과 혼합하는 공정에서, 졸인 무들 간의 엉킴을 방지하여, 신속하고 균일한 양념을 수행할 수 있게 할 뿐만 아니라, 무말랭이장아찌로 만들어져서 시판되어 소비자가 이 무말랭이 장아찌를 먹을 시에 상기 졸인 무들 간의 엉킴 없이 유지되게 하여 소비자가 먹기 편하게 하기 위함이다. First, the raw radish harvested from the mountain region is of two types, i.e., the width, length and height of the first type of cube is 5 mm x 4 mm x 50 mm and the width, length and height of the second type of cube. Cut to 20 mm x 4 mm x 30 mm. Here, the reason for cutting the raw radish into two types of different sizes is that the simmered radish described later is a predetermined amount of finely chopped laver (chopped dried laver or finely cut laver and seasoned laver) and dried squid (dry) Seasoned vegetables), in the process of mixing with seasoning, to prevent entanglement between boiled radishes, to enable fast and uniform seasoning, as well as made of dried radish pickles and sold on the market. This is to make it easy for consumers to eat by keeping the tangles between the soaked radish without tangling.
상기 두가지 타입의 크기로 절단된 상기 무는, 서로 혼합되어 4% 이하의 수분을 함유하도록 건조된다. 여기에서, 상기 무를 함수율 4% 이하가 되도록 하는 상기 건조는 2 내지 3일 동안 행하여지는 일광건조방식과 그리고 8 내지 10 시간 동안 행하여지는 열풍건조방식이 있다. The radishes cut into the two types of sizes are mixed to each other and dried to contain up to 4% moisture. Here, the drying to make the radish to 4% or less of water content is a daylight drying method performed for 2 to 3 days and a hot air drying method performed for 8 to 10 hours.
그 다음, 고춧가루 70 내지 80g, 진간장 170 내지 180㎖, 물엿 350 내지 370㎖, 마늘 65 내지 75g, 생강 25 내지 35g, 참깨 165 내지 175g을 용기에 넣어, 30 내지 40분 동안 교반하여 혼합하여, 이후에 설명될 졸인 무와 함께 버무려질 양념을 준비한다. Then, red pepper powder 70-80g, soy sauce 170-180ml, starch syrup 350-370ml, garlic 65-75g, ginger 25-35g, sesame seeds 165-175g into a container, and stirred and mixed for 30-40 minutes, then Prepare the seasoning to be tossed with the boiled radish, which will be explained in.
또한, 상기 졸인 무 및 상기 양념과 함께 혼합되어 버무려질 오징어채 및 잘게 절단된 김도 소정량 준비한다. 여기에서 상기 오징어채와 상기 김이 무말랭이장아찌에 소정량 첨가되는 것은, 무가 균일한 맛을 가지지 못하여 쓴무가 무말랭이장아찌 재료로 사용된 경우에도, 신세대 입맛에 맞는 단맛, 고소한 맛 등의 맛을 무 말랭이장아찌에 제공하기 위함이다. In addition, the squid radish and finely cut laver to be mixed with the boiled radish and the seasoning is also prepared. Here, the amount of the squid vegetable and the seaweed added to the dried radish pickles, even when the radish does not have a uniform taste, bitter radish is used as a material of the dried radish pickles, the taste of sweetness, savory flavors, etc., suitable for the taste of the new generation To serve dried pickles.
그 다음, 시럽을 만들기 위해, 먼저, 100℃에서 5분 내지 10분 동안 물엿과 간장을 2 대 1 비율로 혼합하여 끊이면서 묽은 간장시럽을 준비한다. 여기에서, 소비자의 기호에 따라 묽은 간장 시럽 300cc에 고추장이나 된장을 160㎖ 내지 180㎖정도 첨가하여 혼합할 수도 있다. Then, to make syrup, first, dilute soy syrup is prepared by mixing syrup and soy sauce at a temperature of 100 ° C. for 5 to 10 minutes in a 2: 1 ratio. Here, 160 ml to 180 ml of red pepper paste or miso can be added and mixed with 300 cc of thin soy syrup according to consumer's preference.
그 다음, 상기 절단되어 건조된 상기 무 1㎏을 상기 준비된 끊인 묽은 간장시럽 400cc와 혼합시키면서 10 내지 15 분 동안 졸인다. 여기에서, 상기 건조된 무를 상기 묽은 간장시럽에 혼합시키는 이유는 건조된 무가 더 이상 이후에 수행되는 공정에서 과다한 수분을 흡수하거나, 뺏기지 않게 함으로써 무의 육질이 물러지는 현상(연화)을 방지하기 위함이다. Then, 1 kg of the cut and dried radish is boiled for 10 to 15 minutes while mixing with 400cc of the prepared thin soy syrup. Here, the reason for mixing the dried radish in the thin soy syrup is to prevent the phenomenon of softening of the radish flesh (softening) by preventing the dried radish from absorbing or depriving excess moisture in a subsequent process. to be.
그 다음, 상기 졸인 무를 상온이 될 때까지 식힌 후, 상기 식힌 졸인 무를 소정량의 준비된 상기 잘게 절단된 김 및 오징어채와 함께 상기한 양념과 버무림 하여 무말랭이 장아찌를 만든다. Then, after cooling the boiled radish until room temperature, the chilled boiled radish is mixed with the above seasoning with the prepared amount of the finely chopped seaweed and squid slices to make dried radish pickles.
상기 버무림된 무말랭이 장아찌를 기호에 따라 용기에 담겨진 간장 또는 고추장에 충분히 잠길 정도로 장입시킨 다음, 4 내지 5℃에서 7일 내지 10일 동안 숙성시킨다. The dried radish pickled pickles are soaked in soy sauce or red pepper paste in a container according to preference, and then aged at 4 to 5 ° C. for 7 to 10 days.
이 숙성과정은 나중에 최종제품에서 발생되는 발효가스를 종대보다 45 내지 65% 정도 감소시킴으로써 무말랭이 장아찌의 장기 보관 및 유통이 가능하게 한다. This aging process reduces the fermentation gas generated in the final product by 45-65% from the seed mass, thus enabling long-term storage and distribution of dried radish pickles.
상기 숙성과정을 거친 무말랭이장아찌를 포장한다. The dried dried radish pickles are aged.
상기와 같은 방법에 의해 만들어진 무말랭이장아찌는 맛과 무의 육질이 장기간 동안 그대로 유지되면서 포장체 내에서 발효가스의 발생이 억제됨과 동시에, 무말랭이장아찌들 간에 서로 엉킴이 방지되고 신세대 기호에 맞는 맛을 가지고 있기 때문에, 제품으로서 대량으로 만들어져서 장기간 동안 판매될 수 있다. The dried radish pickles made by the method as described above have the taste and the quality of the radish intact for a long time, while suppressing the generation of fermentation gas in the package, while preventing the entanglement between dried radish pickles and the taste of the new generation. As such, it can be made in large quantities as a product and sold for a long time.
도 1은 본 발명에 따라 무말랭이 장아찌를 제조하는 방법을 설명하는 도면이다. 1 is a view for explaining a method of manufacturing dried radish pickles according to the present invention.
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| KR100824308B1 (en) | 2007-02-05 | 2008-04-22 | (주)남양알앤씨 | Method for preparing vegetable pickles with fruits and vegetable pickles |
| KR100854912B1 (en) | 2007-04-23 | 2008-08-28 | 김옥균 | Abalone Gochujang Pickles and Manufacturing Method thereof |
| KR101031625B1 (en) | 2008-06-11 | 2011-04-27 | 전주대학교 산학협력단 | Mulberry Leaf Pickles |
| KR101031623B1 (en) | 2008-06-11 | 2011-04-27 | 전주대학교 산학협력단 | Fern Pickles and Manufacturing Method Thereof |
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| KR101256798B1 (en) * | 2011-10-31 | 2013-04-22 | 대상에프앤에프 주식회사 | Method of making dried kimchi or dried kimchi |
| KR101463583B1 (en) * | 2012-12-14 | 2014-11-21 | 유정임 | Manufacturing method of white radish pickle by sugaring |
| KR101507508B1 (en) * | 2013-12-20 | 2015-04-07 | (주) 참좋은 | Jellyfish - How to make dried raisin |
| KR20170005608A (en) | 2015-07-06 | 2017-01-16 | 강원도 고성군 (관리부서 농업기술센터) | Method for manufacturing zangachi and zangachi manufactured by the same |
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| KR100824308B1 (en) | 2007-02-05 | 2008-04-22 | (주)남양알앤씨 | Method for preparing vegetable pickles with fruits and vegetable pickles |
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