KR100676131B1 - Manufacturing method of the chicken leg meat roasted with seasonings which uses the cheese - Google Patents

Manufacturing method of the chicken leg meat roasted with seasonings which uses the cheese Download PDF

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KR100676131B1
KR100676131B1 KR1020050004884A KR20050004884A KR100676131B1 KR 100676131 B1 KR100676131 B1 KR 100676131B1 KR 1020050004884 A KR1020050004884 A KR 1020050004884A KR 20050004884 A KR20050004884 A KR 20050004884A KR 100676131 B1 KR100676131 B1 KR 100676131B1
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chicken
weight
cheese
legs
sauce
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KR1020050004884A
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Korean (ko)
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KR20060084198A (en
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김진연
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옥재석
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    • AHUMAN NECESSITIES
    • A41WEARING APPAREL
    • A41DOUTERWEAR; PROTECTIVE GARMENTS; ACCESSORIES
    • A41D25/00Neckties
    • A41D25/003Neckties provided with holding devices, e.g. button holes or loops for securing them to a shirt or for holding the two ends of the necktie
    • AHUMAN NECESSITIES
    • A41WEARING APPAREL
    • A41DOUTERWEAR; PROTECTIVE GARMENTS; ACCESSORIES
    • A41D25/00Neckties
    • A41D25/06Neckties with knot, bow or like tied by the user
    • A41D25/10Means for holding the knot, or the like
    • A41D25/12Means for holding the knot, or the like attachable to the collar or stud

Abstract

본 발명은 치즈를 이용한 닭다리 구이의 제조방법에 관한 것으로서, 보다 상세하게는 닭다리를 원료로 하여 육질이 연하도록 알맞게 볶고 다시 직화로 구워낸 후, 치즈를 올려 다시 가열하는 방법으로 닭다리를 요리 하는데 그 목적이 있으며, 상기의 목적을 달성하기 위하여 항토 및 맥반석에 의해 정수된 생수에 청량고주, 간장, 마늘, 설탕, 식초, 황기, 감초, 숙지향, 맛술, 배, 대추를 투입하여 하나의 보조양념수로 형성시키되, 상기 보조양념수에 닭다리를 침지하여 닭 특유의 냄새를 제거하고 24시간 숙성시키는 단계와, 상기 숙성된 닭다리에 양념소스를 도포하는 단계와, 상기 양념소스가 도포된 닭다리를 섞어 볶고 다시 직화로 구워내는 단계와, 상기 직화로 구워진 닭다리에 치즈를 올려 다시 가열하는 공정으로 구성되는 닭다리 구이의 제조방법을 제공하므로 닭다리 맛의 감촉은 더욱 부드러운면서 닭다리와 치즈가 어우러져 종래의 닭요리와 전혀 다른 맛을 느낄 수 있는 효과가 있다.The present invention relates to a method for manufacturing chicken leg roast using cheese, and more particularly, to roast chicken leg with a raw material of chicken leg to be soft and roasted by direct fire, and then cook the chicken leg by heating the cheese again. In order to achieve the above objectives, by adding a soft drink, soy sauce, garlic, sugar, vinegar, Astragalus, licorice, ripening flavor, flavor liquor, pear, jujube in bottled water purified by anti-earth and elvan Forming, but immersing the chicken legs in the auxiliary seasoning to remove the smell of the unique chicken and aging for 24 hours, applying the seasoning sauce to the aged chicken legs, stir-fry the chicken legs coated with the sauce Roasting chicken legs consisting of the step of baking by direct fire, the step of heating the cheese on the chicken leg baked by the direct fire It offers because there is an effect that can feel and chicken cheese blend different flavors and texture of traditional chicken dish chicken taste, while softer.

치즈, 닭다리, 닭다리 구이Cheese, chicken legs, grilled chicken legs

Description

치즈를 이용한 닭다리 구이의 제조방법{Manufacturing method of the chicken leg meat roasted with seasonings which uses the cheese}Manufacturing method of the chicken leg meat roasted with seasonings which uses the cheese}

본 발명은 치즈를 이용한 닭다리 구이의 제조방법에 관한 것으로서, 보다 상세하게는 닭다리를 원료로 하여 육질이 연하도록 알맞게 볶고 다시 직화로 구워낸 후, 치즈를 올려 다시 가열함으로써, 간식용 등으로 남녀노소 상관없이 누구나 선호하는 치즈를 이용한 닭다리 구이의 제조방법을 제시한 것이다.The present invention relates to a method for producing chicken leg grilled using cheese, and more particularly, roasted to a tender flesh with chicken leg as a raw material, and grilled again by direct fire, and then heated again with cheese to serve as a snack. Anyone without the cheese is presented a manufacturing method of grilled chicken legs.

일반적으로 닭고기는 소고기나 돼지고기에 비해 섬유가 가늘고 연하며 근육속에 섞여 있지 않아 맛이 담백하고 소화 흡수가 잘되는 것으로 알려져 있다.In general, chicken meat is thinner and softer than beef or pork, and it is known to be light and digestive because it is not mixed in muscle.

예로부터 닭고기에는 젖을 잘 나오게하고 피를 보충하는 작용이 있다고 알려져 있어 병을 앓고 난 사람의 회복식이나 임산부의 산후 음식으로 권할 만한 음식이다.Since ancient times, it has been known that chicken has a good effect of supplementing blood and supplementing blood, so it is recommended as a recovery food for a sick person or as a postpartum food for pregnant women.

또한, 식욕이 떨어지고 만성적인 피로가 쌓이기 쉬운 여름철 건강관리를 위해 닭고기를 많이 먹으면 체력 회복에 도움이 될 수 있으며, 부인들의 냉증에도 효과가 있어 아랫배를 따뜻하게 해주고 이뇨작용에도 도움을 준다.In addition, eating a lot of chicken for the summer health management is easy to lose appetite and chronic fatigue can help to recover stamina, it is also effective for women's cold symptoms to help warm belly and diuretic effect.

하지만, 다른 육류처럼 무기질과 비타민이 부족하므로 채소와 곁들여 먹는 것이 좋으며, 닭의 영양가는 생후 5개월에서 7개월까지의 것이 가장 높고 이 때가 맛도 제일 좋다고 알려져 있다.However, as with other meats, lack of minerals and vitamins, it is good to eat with vegetables, chicken's nutritional value is 5 months to 7 months old is the highest and this is the best taste.

한방에서는 치료약으로 사용하기도 하는데, 본초강목에 보면 붉은 수닭은 여자의 자궁출혈과 대하(帶下)를 치료하고 누런 암닭고기는 소갈과 설사를 그치게 하는 강장식품으로 오장을 보호하는 한편 정력을 강화시켜 준다고 알려져 있다.In oriental medicine, it is also used as a medicine.In the herbal tree, red rooster treats uterine bleeding and lobulation of the woman, and yellow hen is a tonic food that stops beef and diarrhea. It is known to give.

한편, 검은 암닭은 산후 몸조리에 좋다고 기술하고 있으며 이러한 닭의 장점을 살리면서 손쉽게 조리될 수 있는 제조방법들이 많이 개발되어 있다.On the other hand, black hens are described as good for postpartum care, and many methods have been developed that can be easily cooked while taking advantage of these chickens.

그리고, 닭은 보통 생체로 유통되어 최종 소비자가 조리하게 되는데 상기 과정에서 맛이 변질되고 위생상의 문제점이 있다.In addition, the chicken is usually distributed to the living body to be cooked by the end consumer, the taste is altered in the process and there is a hygiene problem.

또한, 종래의 닭고기 요리에 식상해하는 소비자의 기호를 충족시키고, 조리시간이 짧아 바쁜 현대인이 쉽게 취식할 수 있는 새로운 닭고기의 제품을 개발 할 필요가 있다. In addition, there is a need to develop a new chicken product that satisfies consumers' preferences for conventional chicken dishes, and can be easily eaten by busy modern people due to short cooking time.

본 발명은 이러한 소비자의 기호에 부응하기 위하여 대부분의 사람들이 좋아하는 닭고기를 보다 새롭고 편하게 먹을 수 있도록 하는데 그 목적이 있다.The purpose of the present invention is to make it possible for most people to eat chicken more freshly and comfortably in order to meet consumer's preference.

상기의 목적을 달성하기 위하여 황토 및 맥반석에 의해 정수된 생수에 청량고추, 간장, 마늘, 설탕, 식초, 황기, 감초, 숙지향, 맛술, 배, 대추를 포함하여 보조양념수를 형성시키되, 상기 보조양념수를 소정의 시간동안 가열하여 양념소스로 구성함과 아울러 상기 보조양념수에는 닭다리를 침지하여 닭 특유의 냄새를 제거하고 24시간 숙성시키는 단계와, In order to achieve the above object to form auxiliary condiments, including soft red pepper, soy sauce, garlic, sugar, vinegar, Astragalus, licorice, savory flavor, flavor liquor, pear, jujube in bottled water purified by ocher and elvan Heating the auxiliary seasoning water for a predetermined time and constituting the sauce, and immersing the chicken legs in the auxiliary seasoning water to remove the smell of chicken and aged for 24 hours;                         

상기 숙성된 닭다리에 양념소스를 도포하는 단계와,Applying seasoning sauce to the aged chicken legs,

상기 양념소스가 도포된 닭다리를 섞어 볶고 다시 직화로 구워내는 단계와,Stir-fry the chicken legs coated with the sauce and bake it again with direct flame;

상기 직화로 구워진 닭다리에 치즈를 올려 다시 가열하는 공정으로 구성되는 치즈를 이용한 닭다리 구이의 제조방법을 제공하고자 한다. It is to provide a method for producing a chicken leg grilled using a cheese consisting of the step of heating the cheese on the chicken leg baked by direct heating again.

이하, 본 발명의 일실시예에 따른 치즈를 이용한 닭다리 구이의 제조방법을 자세히 설명한다.Hereinafter, a method of manufacturing chicken leg roast using cheese according to an embodiment of the present invention will be described in detail.

먼저, 본 발명에 사용되는 닭다리는 평양지방에서 생산된 제품이 공급되며, 이때 생닭을 가공하여 날개와 몸통 및 다리 등을 자르고 뱃속에 내장을 제거한 후, 알맞게 다듬은 다음 깨끗히 씻어 세척하게 된다.First, the chicken leg used in the present invention is supplied with a product produced in Pyongyang, at this time by processing the raw chicken to cut wings and torso and legs and remove the intestines in the stomach, then properly trimmed and washed to wash.

그리고, 상기와 같이 세척된 닭다리는 냉장 보관되어진 다음 공급된다.Then, the chicken legs washed as described above are refrigerated and then supplied.

한편, 상기와 같이 공급된 닭다리는 다시 세척 및 살균 단계를 거친 후, 보관 되어진다.On the other hand, the chicken legs supplied as described above are stored after the washing and sterilization again.

이후, 황토 및 맥반석에 의해 정수된 생수에 청량고추, 간장, 마늘, 설탕, 식초, 황기, 감초, 숙지향, 맛술, 배, 대추를 투입하여 희석함으로써 하나의 보조양념수로 형성시키게 된다.Then, it is formed into one auxiliary spice by diluting by adding the red chilli pepper, soy sauce, garlic, sugar, vinegar, Astragalus, licorice, ripening flavor, taste wine, pear, jujube in the bottled water purified by ocher and elvan.

이때, 정수된 생수 5 내지 6 중량부에At this time, 5 to 6 parts by weight of purified water

청량고추 0.5% 중량부Soft red pepper 0.5% by weight

간장 0.6% 중량부Soy sauce 0.6% by weight

마늘 0.5% - 0.7% 중량부Garlic 0.5%-0.7% by weight

설탕 0.3% - 0.5% 중량부0.3%-0.5% sugar by weight

식초 0.4% - 0.6% 중량부Vinegar 0.4%-0.6% by weight

황기 0.5% 중량부Astragalus 0.5% by weight

감초 0.6% 중량부Licorice 0.6% by weight

숙지향 0.3% 중량부Soojijimi 0.3% by weight

맛술 0.2% 중량부Taste liquor 0.2% by weight

배 0.3% 중량부0.3% by weight

대추 0.4% 중량부Jujube 0.4% by weight

를 투입하여 보조양념수는 형성된다.Supplementary seasoning water is formed by adding.

그리고, 상기와 같이 형성되는 보조양념수를 100℃의 온도에서 20 내지 25분 가열하면 별도의 양념소스로 형성하게 된다.Then, when the auxiliary seasoning water formed as described above is heated for 20 to 25 minutes at a temperature of 100 ℃ to form a separate seasoning source.

다음, 세척과 살균된 닭다리는 상기 보조양념수에 24시간 침지시켜 닭 특유의 냄새를 제거하게 된다.Next, the washed and sterilized chicken legs are immersed in the auxiliary seasoning for 24 hours to remove the unique smell of chicken.

다음, 보조양념수에 침전된 닭다리를 외부로 인출시킨 후, 약간의 수분을 제거하게 된다.Next, after removing the chicken legs precipitated in the auxiliary seasoning to the outside, some water is removed.

또한, 준비된 양념소스를 사용하여 상기 닭다리 표면에 도포한 후, 10 내지 15분후에 오븐으로 이동하게 된다.In addition, after applying to the surface of the chicken leg using the prepared seasoning sauce, it is moved to the oven after 10 to 15 minutes.

다음, 상기 오븐에서는 양념소스가 도포된 닭다리를 섞어 볶고 1차로 구워지게 된다.Next, in the oven, stir-fry chicken legs coated with seasoning sauce is baked first.

다음, 상기 1차로 구워진 닭다리에 시선한 치즈를 올려 2차적으로 가열하게 된다.Next, put the gaze cheese on the first baked chicken leg is heated secondly.

그리고, 치즈는 고온의 온도에 의해 녹으면서 닭다리 표면에 흡수되거나 그 표면에 밀착될 수 있게 된다.And, the cheese is melted by the temperature of the high temperature can be absorbed or adhered to the surface of the chicken legs.

상기와 같은 작업에 의해 완성되는 치즈를 이용한 닭다리 구이의 제조방법을 보다 상세히 설명하면 다음과 같다.Referring to the manufacturing method of chicken leg roast using the cheese completed by the above operation in more detail as follows.

1. 공정1. Process

닭의 세척과 살균단계   Cleaning and Sterilizing Chickens

2. 공정2. Process

보조양념수 숙성단계   Supplementary seasoning stage

3. 공정3. Process

양념소스 가열단계   Seasoning sauce heating step

4. 공정4. Process

보조양념수에 닭다리를 24시간 침지하는 단계   Soaking chicken legs in auxiliary seasoning for 24 hours

5. 공정5. Process

침지된 닭다리에 양념소스를 다시 도포하는 단계   Re-apply seasoning chicken legs

6. 공정6. Process

양념소스가 도포된 닭다리를 1차로 직화시키는 단계   Directly directing the chicken legs with seasoning sauce

7. 공정7. Process

상기 1차로 직화된 닭다리에 치즈를 올려 2차적으로 가열하는 단계   Put the cheese on the first chicken leg directly heated secondly

8. 공정8. Process

소비자가 시식하는 단계   Consumer Tasting Steps

* 실시예 *EXAMPLE

남녀 소비자 각 80인을 대상으로 치즈 맛을 내는 닭다리 구이의 시식후 그 결과는 아래표와 같다. After tasting a chicken-flavored chicken leg for 80 male and female consumers, the results are shown in the table below.

{표1} 남자{Table 1} men

구 분        division 10대(20명)    10 (20 people) 20대(20명)    20s (20 people) 30대(20명)    30s (20 people) 40대(20명)    40s (20 people) 맛이 없다     It's tasteless 2         2 1          One 0         0 1          One 맛이 별로다    Taste bad 2         2 3          3 1         One 2          2 맛이 좋다     Taste good 9         9 7          7 9         9 9          9 맛이 특이 하다 The taste is unusual 7         7 9          9 10         10 8          8

{표2} 여자      {Table 2} Women

구 분       division 10대(20명)    10 (20 people) 20대(20명)    20s (20 people) 30대(20명)    30s (20 people) 40(20명)    40 (20 people) 맛이 없다     It's tasteless 1          One 2          2 2          2 1         One 맛이 별로다    Taste bad 2          2 1          One 0          0 1         One 맛이 좋다     Taste good 8          8 7          7 9          9 8         8 맛이 특이하다  The taste is unusual 9          9 10          10 9          9 10         10

상기 표 1 및 표 2와 같이 본 발명의 제조방법에 따라 제조된 닭다리 구이는 맛이 좋으면서 맛이 특이하여 소비자의 구미에 맞음을 알 수 있다.As shown in Table 1 and Table 2, grilled chicken legs prepared according to the manufacturing method of the present invention can be seen that the taste is good and unique to suit the taste of consumers.

그리고, 본 발명의 치즈를 이용한 닭다리 구이는 부드럽고 풍부한 맛을 제공하여. 남녀노소가 모두 즐겨 먹을 수 있으며, 또한 등산이나 야유회, 간식이나 술안주로도 매우 좋다. And, chicken thigh grilled using the cheese of the present invention to provide a soft and rich taste. Both men and women can enjoy eating and drinking, as well as hiking, picnics, snacks and snacks.

본 발명에 따라 제조된 치즈를 이용한 닭다리 구이는 보조양념수와 양념소스 를 사용함과 아울러 치즈를 올린 상태로 가열하므로 맛의 감촉이 부드러운면서 닭다리와 치즈가 어우러져 종래의 닭요리와 비교되는 새로운 맛을 느낄 수 있다. The chicken leg grilled using the cheese prepared according to the present invention uses a supplementary sauce and seasoning sauce and heats the cheese in a raised state, so the texture of the chicken is smooth and the chicken legs and cheese are combined to create a new taste compared to conventional chicken dishes. I can feel it.

Claims (2)

닭고기 구이의 제조방법에 있어서,In the manufacturing method of grilled chicken, 황토 및 맥반석에 의해 정수된 생수에 청량고추, 간장, 마늘, 설탕, 식초, 황기, 감초, 숙지향, 맛술, 배, 대추를 투입하여 보조양념수로 형성하는 단계와,Forming a supplementary seasoning by adding red chilli pepper, soy sauce, garlic, sugar, vinegar, astragalus, licorice, savory flavor, taste wine, pear, jujube to bottled water purified by ocher and elvan; 상기 보조양념수를 100℃의 온도에서 20 내지 25분 가열하여 양념소스로 형성하는 단계와,Heating the auxiliary seasoning water at a temperature of 100 ° C. for 20 to 25 minutes to form a sauce sauce; 상기 보조양념수에 세척된 닭다리를 24시간 침지시켜 닭 특유의 냄새를 제거하는 단계와,Removing the smell of chicken by immersing the chicken legs washed in the auxiliary seasoning for 24 hours; 상기 침지된 닭다리 표면에 양념소스를 도포한 후, 10 내지 15분후에 오븐으로 이동하는 단계와,After applying the seasoning sauce on the dipped chicken leg surface, moving to the oven after 10 to 15 minutes, 상기 양념소스가 도포된 닭다리를 섞어 볶고 1차로 직화하는 단계와,Stir-fry the chicken legs coated with the seasoning sauce and direct the first step; 상기 1차로 직화된 닭다리에 신선한 치즈를 올려 2차적으로 가열하는 단계를 포함하는 것을 특징으로 하는 치즈를 이용한 닭다리 구이의 제조방법.The method of producing a chicken leg roast using cheese comprising the step of heating the fresh cheese on the chicken leg first heat directed secondary. 제 1항에 있어서,The method of claim 1, 상기 보조양념수의 배합비는The compounding ratio of the auxiliary seasoning water 정수된 생수 5 내지 6 중량부에 청량고추 0.5 중량%, 간장 0.6 중량%, 마늘0.5-0.7 중량%, 설탕 0.3-0.5 중량%, 식초 0.4-0.6 중량%, 황기 0.5 중량%, 감초0.6 중량%, 숙지향 0.3 중량%, 맛술 0.2 중량%, 배 0.3 중량%, 대추 0.4 중량% 인 것을 특징으로 하는 치즈를 이용한 닭다리 구이의 제조방법.5 to 6 parts by weight of purified water, 0.5% by weight of red pepper, 0.6% by weight of soy sauce, 0.5-0.7% by weight of garlic, 0.3-0.5% by weight of sugar, 0.4-0.6% by weight of vinegar, 0.5% by weight of red liquor, 0.6% by weight of licorice , Sukji fragrance 0.3% by weight, taste liquor 0.2% by weight, pear 0.3% by weight, jujube 0.4% by weight, characterized in that the manufacturing method of grilled chicken legs using cheese.
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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101190962B1 (en) 2008-07-02 2012-10-15 씨제이제일제당 (주) The products and the multi-step system which produce in the way that combined electromagnetic waves and the other heating methods

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02131556A (en) * 1988-11-11 1990-05-21 Takayuki Morimoto Cheese chicken 'kara-age'
KR100301637B1 (en) 1999-06-14 2001-09-22 이정희 Pork Cutlet Manufacturing Method using Cheese
KR20040033541A (en) * 2002-10-15 2004-04-28 서진호 The chicken-cutlet with slice cheese and manufacturing method of that
KR20050053177A (en) * 2003-12-02 2005-06-08 김봉근 Manufacturing method for fried chicken
KR20050118624A (en) * 2004-06-14 2005-12-19 김대현 Cheese Chicken

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH02131556A (en) * 1988-11-11 1990-05-21 Takayuki Morimoto Cheese chicken 'kara-age'
KR100301637B1 (en) 1999-06-14 2001-09-22 이정희 Pork Cutlet Manufacturing Method using Cheese
KR20040033541A (en) * 2002-10-15 2004-04-28 서진호 The chicken-cutlet with slice cheese and manufacturing method of that
KR20050053177A (en) * 2003-12-02 2005-06-08 김봉근 Manufacturing method for fried chicken
KR20050118624A (en) * 2004-06-14 2005-12-19 김대현 Cheese Chicken

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101190962B1 (en) 2008-07-02 2012-10-15 씨제이제일제당 (주) The products and the multi-step system which produce in the way that combined electromagnetic waves and the other heating methods

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