KR100475386B1 - The loess egg manufacture method which has a Chinese medicine ingredient - Google Patents
The loess egg manufacture method which has a Chinese medicine ingredient Download PDFInfo
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- KR100475386B1 KR100475386B1 KR10-2002-0037524A KR20020037524A KR100475386B1 KR 100475386 B1 KR100475386 B1 KR 100475386B1 KR 20020037524 A KR20020037524 A KR 20020037524A KR 100475386 B1 KR100475386 B1 KR 100475386B1
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- 239000003814 drug Substances 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims description 10
- 239000004615 ingredient Substances 0.000 title abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 58
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 5
- 240000002045 Guettarda speciosa Species 0.000 claims abstract description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 5
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 5
- 235000008422 Schisandra chinensis Nutrition 0.000 claims abstract description 5
- 229940010454 licorice Drugs 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 2
- 241000411851 herbal medicine Species 0.000 claims description 15
- 235000008216 herbs Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013527 bean curd Nutrition 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000004806 packaging method and process Methods 0.000 abstract description 5
- 230000004060 metabolic process Effects 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 238000009499 grossing Methods 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 230000008569 process Effects 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 4
- 229910052717 sulfur Inorganic materials 0.000 description 4
- 239000011593 sulfur Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000010409 ironing Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 230000035882 stress Effects 0.000 description 2
- 235000001508 sulfur Nutrition 0.000 description 2
- 206010003246 arthritis Diseases 0.000 description 1
- 238000003287 bathing Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000006609 metabolic stress Effects 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 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 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/19—Coating with non-edible coatings
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/31—Foods, ingredients or supplements having a functional effect on health having an effect on comfort perception and well-being
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
본 발명은 기능성이 부여 되도록 황토를 도포 하여 계란을 구워서된 황토 계란 제조방법에 관한 것으로서, 더욱 상세하게는 숙지황, 오미자, 당귀, 감초를 각 동일한 중량%가 되도록 혼합한 후, 다려 한약을 준비하고, 상기 준비된 한약에 계란을 넣어 은근한 불로 다려서 반숙상태로 형성하고, 상기 반숙된 계란 외면에 황토를 도포한 후 400℃의 전기 선행로에서 서서히 이동시켜 구워지도록 하고, 상기 구워진 황토계란을 자연 냉각시켜 포장하는 단계로 이루어진 한약성분을 함유한 기능성 황토 계란을 제조하여 공급함으로서, 신체를 보양하고 신진대사를 원활하게 하여 스트레스 해소 및 피로회복의 효과를 갖는 기능성 영양란을 제공할 수 있도록 한 것이다. The present invention relates to a method for producing ocher eggs by applying ocher to give functionality to bake ocher, and more specifically, after mixing soybean paste, Schisandra chinensis, Angelica, and licorice so as to have the same weight percent, and then prepare a variety of Chinese medicine , Put the eggs in the prepared Chinese medicine to form a soft-boiled iron by coarse fire, apply the ocher to the outer surface of the soft-boiled egg to move slowly in the electric furnace of 400 ℃ to bake, and the baked ocher eggs naturally cooled By manufacturing and supplying functional ocher eggs containing herbal ingredients consisting of the packaging step, it is to provide a functional nutritional egg having the effect of relieving stress and recovering fatigue by nourishing the body and smoothing metabolism.
Description
본 발명은 기능성이 부여되도록 황토를 계란 외면에 도포한 후 구워서된 한약성분을 갖는 황토 계란 제조방법에 관한 것으로서, 더욱 상세하게는 한약재를 다린 물에 계란을 반숙한 다음 황토를 도포 시켜 구운 계란을 제공함으로서 신경통, 관절염 등에 효능을 갖고 영양을 공급할 수 있도록 발명된 계란제조 방법에 관한 것이다. The present invention relates to a method for producing ocher eggs having a Chinese medicine ingredient baked by applying the ocher to the outside of the egg so that functionality is imparted, and more specifically, after roasting the eggs in water containing the herbal medicine and then applying the ocher baked eggs The present invention relates to an egg manufacturing method invented to provide nutrition with efficacy in neuralgia, arthritis, and the like.
기존에는 영양란을 만들기 위해 닭의 사료에 한약재를 섞어 지속적으로 공급하여 닭이 알을 낳으면 알속에 한약재의 성분이 함유되도록 하거나, 또는 유황 온천물에 익혀 유황성분을 갖도록 하거나, 맥반석 로, 황토로 등에 구워서 기능성 란(卵)을 만들었으나 이러나 란들은 그 기능이 극히 미세한 정도에 불과하고, 이렇게 미세한 효능을 얻기 위해 많은 시간과 노력과 한약재가 소요되므로 경제성이 떨어지는 문제점이 있었다.Traditionally, in order to make nutritive eggs, the chicken's feed is mixed with medicinal herbs and fed continuously so that the chicken lays eggs to contain the ingredients of the medicinal herb, or cooked in sulfur hot springs to have sulfur components, or baked in ganban stone, loess furnace, etc. Functional egg (卵) was made, but the function of these eggs is only a very fine degree, it takes a lot of time and effort and herbal medicine to obtain such a microscopic effect, there was a problem that the economy is inferior.
본 발명은 이러한 문제점을 감안하여 더욱 향상된 기능성 계란을 제조한 것으로서, 간식으로 활용하거나 또는 환자들의 기운을 회복시키는 영양란으로 공급하여 신체를 보양하고 신진대사를 원활하게 하여 건강을 유지할 수 있도록 하는 기능성 영양란을 제공함을 목적으로 한 것이다.In view of the above problems, the present invention provides a more improved functional egg, which is used as a snack or as a nutritional egg to restore the energy of the patient to relieve the body and smooth the metabolism to maintain healthy health It is intended to provide.
이와 같은 목적을 갖는 본 발명은 숙지황, 오미자, 당귀, 감초를 다려 한약을 준비하고, 상기 준비된 한약에 계란을 넣어 은근한 불로 다려서 반숙상태로 형성하고, 상기 반숙된 계란 외면에 황토를 도포한 후 400℃의 전기 선행로에서 서서히 이동시키면서 구워지도록 하고, 상기 구워진 황토계란을 자연 냉각시켜 포장하는 단계로 이루어진 한약성분을 함유한 기능성 황토 계란 제조하여 공급함으로서, 신체를 보양하고 신진대사를 원활하게 하여 스트레스 해소 및 피로회복의 효과를 갖는 기능성 영양란을 제공할 수 있도록 한 것이다.The present invention having such a purpose is to prepare a Chinese medicine, while ripening sulfur, Schisandra chinensis, Angelica, licorice, and put the eggs into the prepared Chinese medicine by ironing on a soft fire to form a semi-boiled state, after applying the ocher to the surface of the soft-boiled egg 400 By slowly moving in the electric furnace of ℃ ℃ to bake, and by supplying the functional ocher eggs containing herbal ingredients consisting of the steps of natural cooling and packaging the baked ocher eggs, to relieve the body and smooth metabolism stress It is to provide a functional nutritional egg having the effect of elimination and fatigue recovery.
이하 본 발명의 기능성 황토란의 제조방법에 대한 실시 예를 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the functional ocherran manufacturing method of the present invention will be described in detail.
먼저 숙지황, 오미자, 당귀, 감초를 각 동일한 중량%로 혼합한 후, 다려 한약을 준비하는 단계와;First, after mixing Sukjihwang, Schisandra chinensis, Angelica, Licorice in the same weight percent, preparing a Chinese medicine;
준비된 한약에 계란을 넣어 은근한 불로 다려서 반숙상태로 형성하는 단계와;Putting the eggs in the prepared Chinese medicine and ironing in a tender fire to form a soft-boiled state;
반숙된 계란 외면에 황토를 도포 하는 단계와;Applying ocher to the outer surface of the soft-boiled egg;
황토가 도포된 계란을 400℃의 전기로에서 서서히 이동시키면서 굽는 단계와;Roasting the ocher-coated eggs while slowly moving in an electric furnace at 400 ° C .;
전기 서행로에서 구워진 황토계란을 자연냉각시켜 포장하는 단계로 이루어진 한약성분을 함유한 기능성 황토 계란 제조방법을 특징으로 한다.A functional ocher egg manufacturing method comprising a herbal medicine consisting of the steps of natural cooling and packaging the ocher eggs baked in the slow passage.
이와 같이 제조되는 본 발명의 실시 예에 의한 제조공정을 살펴보면,Looking at the manufacturing process according to an embodiment of the present invention manufactured as described above,
제1공정: 한약 준비Step 1: prepare Chinese medicine
계란을 한약 물로 삶아 반숙하기 위해 먼저 숙지황, 오미자, 당귀, 감초를 각 동일한 중량%가 되도록 하여 가열용기에 넣고 물은 한약재 총 중량비 10배를 넣은 다음 은근한(통상 한약 다리는 온도임) 불로 5∼10시간 다린다.In order to boil eggs with Chinese herbal medicine, first, ripening sulfur, Schisandra chinensis, Angelica, and licorice should be made into the same weight percent, put in a heating container, and put water into 10 times the total weight of Chinese herbal medicine. 10 hours
상기 한약재는 통상적으로 보양재로 사용하는 것을 이용한다,단, 한약재의 종류에 있어 상기의 한약재가 아닌 기타의 다른 한약제를 첨가 혹은 치환한다 하더라도 본 발명의 목적 및 효과로부터 크게 벗어나는 것은 아닐 것이므로 본 발명을 실시하는 자에 따라 이를 변경하여 사용하여도 무방할 것이다.The medicinal herb is usually used as a recuperative medicine, except that the addition or substitution of other medicinal herbs other than the medicinal herb in the type of medicinal herbs will not significantly deviate from the object and effect of the present invention, thus implementing the present invention. You can change this and use it as you wish.
한약 다리는 시간 역시 한약재의 종류에 따라서 5시간 또는 10시간정도 다릴 수 있으며, 한약재의 종류에 따라서 다리는 시간이 결정되나 건재인 한약재를 완전하게 다리기 위해서는 통상적으로 5시간 이상 다리는 것이 바람직하다. The time of Chinese medicine legs can also vary about 5 hours or 10 hours depending on the type of herbal medicine, and the length of the leg is determined according to the type of Chinese medicine, but it is generally desirable to bridge the medicine for more than 5 hours in order to completely bridge the Chinese medicine.
제2공정:반숙 Second Process: Soft-boiling
상기 제1공정에서 준비된 한약 물에 계란을 넣고 70℃로 가열하여 반숙을 한다.Put the eggs in the herbal medicine prepared in the first step is heated to 70 ℃ to make a soft cook.
상기 반숙은 통상적인 계란반숙 방법으로 실시하면 되는 것이나 한약재의 성분이 계란에 침투되도로 하는 것이 바람직하므로 70℃로 은근히 가열하여 반숙상태가 되도록 한다.The half-boiling is to be carried out in a conventional egg half-boiling method, but it is preferable that the ingredients of the herbal medicines to penetrate the egg so that it is heated to 70 ° C. so as to be half-boiled.
상기 가열시간은 한약 물을 이용하는 것을 감안하여 70℃에서 1시간정도 가열하여 반숙이되도록하는 것이나 이는 주변의 온도와 계절에 따라서 약간에 차이가 발생된다. 또한 시간과 온도를 반드시 한정하는 것은 아니며 한약으로 계란을 반숙상태로 형성하면 족하다. 통상적으로 계란을 넣고 물을 100℃로 10분정도 가열하면 반숙이 이루어지고 20분정도 가열하면 완숙으로 이루어진다.The heating time is to be heated to about 1 hour at 70 ℃ in consideration of using the herbal medicine, but this is slightly different depending on the surrounding temperature and season. In addition, the time and temperature is not necessarily limited, and it is sufficient to form the eggs in a semi-coated state with Chinese medicine. Normally, add eggs and heat the water at 100 ℃ for 10 minutes to make it soft.
본 공정에서 필요한 한약 효능을 얻고자 할 때는 한약재를 원하는 효능에 알맞는 약재로 선택하여 한약물을 만든 후 계란을 반숙할 수 있다.When you want to get the efficacy of the herbal medicine needed in this process, you can choose the herbal medicine suitable for the desired efficacy to make the herbal medicine and then cook the eggs.
제3공정: 황토 도포Third Process: Applying Ocher
상기 제2공정에서 한약으로 반숙한 계란은, 황토를 분쇄한 고운분말만 물에 풀어 도자기에 사용하는 유약의 농도와 같은 농도로 황토액을 만든 다음 계란을 망사형태의 틀에 10∼20개를 담아 틀을 황토액속에 넣었다가 빼내어 음지에서 1시간정도 건조한 후 2∼3회 반복하여 황토액을 계란 외면에 도포 한다.In the second step, the eggs soft-boiled with Chinese medicine, only the fine powder crushed ocher in water to make ocher liquid at the same concentration as the glaze used in ceramics, and then 10 to 20 eggs in a mesh form Put the mold into the ocher liquid, remove it, dry it in the shade for about 1 hour, and repeat it two or three times.
제4공정: 전기로에서 굽기4th process: baking in electric furnace
상기와 같이 한약물에서 반숙된 계란 외면에 황토를 도포한 후에 400℃의 전기로에서 굽게된다. As described above, after applying ocher to the outer surface of the boiled eggs in Chinese medicine, it is baked in an electric furnace at 400 ° C.
상기 전기로는 터널형태의 서행로로서 터널의 길이는 통상 30∼50m의 길이를 갖는다.The electric furnace is a slow way in the form of a tunnel, and the length of the tunnel is usually 30 to 50 m in length.
이와 같이 이루어진 전기서행로 내부에 황토가 도포된 계란을 올려놓으면 내부의 롤러에 의하여 계란이 서서히 입구에서 출구측으로 이동되면서 구워진다.When the egg coated with ocher is placed inside the electric slow road made in this way, the egg is baked while moving from the inlet to the outlet by the roller inside.
이때 계란은 외면이 황토로 도포된 상태이므로 400℃의 전기 서행로에서 구워질 때 황토에서 방사되는 원적외선이 흡수되므로 기능성 영양란이 된다. At this time, since the outer surface of the egg is coated with ocher, when it is baked in an electric slow path of 400 ° C., the infrared rays emitted from the ocher are absorbed, thereby becoming a functional trophic egg.
제5공정: 포장5th Process: Packaging
상기와 같이 전기 서행로에서 구워진 계란을 황토가 도포된 상태로 포장한다.As described above, the eggs baked in the electric slow road are packed in a state in which ocher is applied.
상기 포장은 3개, 5개, 10개등 임의로 선정하여 포장할 수 있으며 황토가 도포된 상태로 유통되므로서 별도의 진공포장을 하지 않고 장기간 보관하더라도 변질을 최소화시킬 수 있게된다.The packaging can be selected and packaged at random, such as three, five, ten, and can be minimized even if stored for a long period of time without a separate vacuum packaging by being distributed in a state in which ocher is applied.
즉, 황토가 계란외면에 도포된 상태이므로 유통시 수분의 증발을 막고 신선도를 높여주므로서 장기간 보관할 수 있게된다.That is, since the ocher is coated on the outer surface of the egg, it prevents the evaporation of moisture during distribution and increases freshness so that it can be stored for a long time.
상기와 같이 구워진 계란은 복용시 황토와 껍질을 벗겨낸 후 통상적인 계란과 같이 먹게된다. Baked eggs are taken as the usual eggs after peeling the ocher and skin when taking.
본 발명은 간식용으로 사용되는데 특히 목욕후, 학생 및 직장인의 저녁 공복 또는 여행시 계란을 먹음으로서 피로회복과 한방 효과를 갖는 기능성 계란을 제공하게된다. The present invention is used for snacks, in particular, to provide a functional egg having a fatigue recovery and herbal effects by eating eggs during the evening or on an empty stomach or travel of students and office workers after bathing.
이와 같이된 본 발명은 통상적으로 찐 계란을 먹을 경우 대체하여 황토구이 계란을 먹음으로서 한약 효과와 황토에 의한 원적외선 효과를 갖게 되므로 신체를 보양하고 신진대사를 원활하게 하여 스트레스 해소 및 피로회복이 빠르고, 건강을 유지할 수 있게 되며 특히 환자들의 기운을 회복시키는 영양란으로 공급할 수 있게된 이점이 있는 것이다. As described above, the present invention has a herbal medicine effect and far-infrared effect due to ocher by eating the roasted ocher instead of eating the steamed egg, so as to relieve stress and smooth the metabolism, and to quickly relieve stress and fatigue. Being able to maintain health and in particular, it is an advantage that can be supplied to nutritional eggs that restore the energy of patients.
도1은 본 발명의 황토 계란 제조 공정도.1 is an ocher egg manufacturing process diagram of the present invention.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100719512B1 (en) | 2006-08-28 | 2007-05-18 | 나상문 | Roast egg which contain minerals and it's a manufacturing process |
| KR101582075B1 (en) | 2015-08-25 | 2015-12-31 | 인현진 | Preparation method for salted egg containing red ginseng component |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20080025484A (en) * | 2006-09-18 | 2008-03-21 | 조재홍 | Making method roasted egg for yellow soil ingredient mackban-stone |
| KR20080025486A (en) * | 2006-09-18 | 2008-03-21 | 조재홍 | Making method smoked egg for traditional medicine material mackban-stone |
| CN103766947B (en) * | 2014-02-17 | 2015-10-07 | 雷正新 | A kind of preparation technology of young fowl food |
| KR102505736B1 (en) * | 2020-10-23 | 2023-03-03 | 농업회사법인 대본주식회사 | Method for manufacturing health supplement pills using kelp, red ginseng, and wolfberry |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960013246A (en) * | 1994-10-20 | 1996-05-22 | 안창국 | Pickled Egg Recipes |
| KR19980043797A (en) * | 1996-12-02 | 1998-09-05 | 김재곤 | How to process eggs |
| CN1262897A (en) * | 1999-02-08 | 2000-08-16 | 占文夏 | Spiced preserved egg and its production method |
| KR20020084542A (en) * | 2001-05-02 | 2002-11-09 | 홍승기 | Processed egg |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960013246A (en) * | 1994-10-20 | 1996-05-22 | 안창국 | Pickled Egg Recipes |
| KR19980043797A (en) * | 1996-12-02 | 1998-09-05 | 김재곤 | How to process eggs |
| CN1262897A (en) * | 1999-02-08 | 2000-08-16 | 占文夏 | Spiced preserved egg and its production method |
| KR20020084542A (en) * | 2001-05-02 | 2002-11-09 | 홍승기 | Processed egg |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100719512B1 (en) | 2006-08-28 | 2007-05-18 | 나상문 | Roast egg which contain minerals and it's a manufacturing process |
| KR101582075B1 (en) | 2015-08-25 | 2015-12-31 | 인현진 | Preparation method for salted egg containing red ginseng component |
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| KR20040003160A (en) | 2004-01-13 |
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