KR100737242B1 - The method for manufacturing sliced pea kimchi - Google Patents

The method for manufacturing sliced pea kimchi Download PDF

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KR100737242B1
KR100737242B1 KR1020050093221A KR20050093221A KR100737242B1 KR 100737242 B1 KR100737242 B1 KR 100737242B1 KR 1020050093221 A KR1020050093221 A KR 1020050093221A KR 20050093221 A KR20050093221 A KR 20050093221A KR 100737242 B1 KR100737242 B1 KR 100737242B1
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parts
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pear
pancake
stomach
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KR20060052020A (en
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이윤현
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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A23L19/05—Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
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Abstract

본 발명은 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것으로서, 배를 채취하여 껍질을 제거한 후, 한변의 길이가 1~3㎝인 정육각형 모양으로 깍둑썰기하는 단계; 상기 깍둑썰기한 배 100중량부에 0.1~0.5중량부의 굵은 소금을 뿌리고 1~2시간 동안 절이는 단계; 상기 소금에 절여진 배를 0.5~1.0%농도의 설탕물 또는 식염수에 5~10분 동안 침지하는 단계; 상기 침지된 배에 양념 20~25중량부를 첨가하여 버무리는 단계; 상기 양념이 혼합된 배에 배즙 1~3중량부를 첨가하고, 이를 4~5℃의 온도에서 3일동안 숙성하여 배 깍두기를 제조하는 단계를 포함하며, 여기에서 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조되는 것을 특징으로 하는 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것이다.The present invention relates to a method of manufacturing a radish cymbidium and a radish cymbidium prepared by the method, comprising the steps of: removing a shell from a ship and dicing the radish into a regular shape having a length of 1 to 3 cm; 0.1 to 0.5 parts by weight of coarse salt is sprinkled on 100 parts by weight of the sliced shredded pear and sieved for 1 to 2 hours; Immersing the salted pear in 0.5 to 1.0% concentration of sugar water or saline for 5 to 10 minutes; Adding 20 to 25 parts by weight of seasoning to the immersed pear; Adding 1 to 3 parts by weight of the pancake to the mixture of the above seasonings and aging the mixture for 3 days at a temperature of 4 to 5 ° C to prepare a pancake, wherein the pancake powder contains 2 to 5 wt% 1 to 3 parts by weight of garlic, 0.3 to 0.5 parts by weight of ginger, 3 to 6 parts by weight of corn, 2 to 5 parts by weight of salted shrimp and 2 to 5 parts by weight of salt. The present invention relates to a cocoon produced by the present invention.

배, 깍두기, 고춧가루 Pears, dices, red pepper powder

Description

배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기{The method for manufacturing sliced pea kimchi}TECHNICAL FIELD The present invention relates to a method for manufacturing a diced cakes, and a method for manufacturing the same,

본 발명은 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것으로서, 보다 상세하게는 배를 주재료로 하여, 깍둑썰기한 배에 고춧가루를 포함한 여러가지 양념을 첨가한 후, 여기에 배즙을 더 첨가하여 배의 단맛과 동시에 시원한 맛을 내는 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기에 관한 것이다.More particularly, the present invention relates to a method for producing a red bean curd and a red bean curd prepared by the method, and more particularly, to a method for producing a red bean curd by adding various sauces containing red pepper powder to a diced beef, To a method for producing a sweet potato with a sweet taste and a cool taste at the same time, and to a sweet potato produced by the method.

일반적으로 배는 주로 사계절이 뚜렷한 동북아시아 등지에서 생산되며, 특히 우리나라에서 생산된 배는 그 향과 단맛이 매우 탁월한 것으로 알려져 있다.Generally, boats are mainly produced in Northeast Asia where four seasons are clear, and it is known that boats produced in Korea are very excellent in flavor and sweetness.

배의 종류에는 유리, 아리, 수리, 소리, 적리, 청리, 모리, 감당리, 어아리 등이 있으며, 그 중 유리와 아리가 특히 맛이 달고 향이 우수하다.There are various types of ship such as glass, ary, repair, sound, mulberry, chrysanthemum, mori, liquorice and pearl. Among them, glass and ary are especially flavorful and excellent.

보통 배의 맛은 달고 차가우며, 많은 수분을 함유하고 있기 때문에, 인체의 비장과 폐장을 윤택하게 하며, 특히 사상의학에서는 배가 주독을 없애며, 갈증과 번열을 없애주고, 기침을 그치게 하며, 가래를 없애준다고 하여 태음인에게 좋다고 보고 있다.Usually the taste of the belly is sweet and cold, and it contains a lot of water, so that the spleen and the lungs of the human body are enriched. Especially in Sasang Medicine, the stomach eliminates the stomach, eliminates the thirst and the burning, It is said that it is good for a taeumin to get rid of it.

또한, 배에 많이 들어있는 섬유나 효소가 대도시에 많이 발생되고 있는 미세 먼지와 튀김식품으로 인한 독성물질을 인체에서 배설시킴으로써, 발암작용을 억제하는 효과를 나타내고 있다고 알려지고 있다.It is also known that fibers and enzymes, which are abundant in the abdomen, exert toxic substances due to fine dust and fried food, which are generated in large cities, in the body to suppress the carcinogenic action.

이와 같은 효능을 가지고 있는 배는 특유의 시원하면서도 단맛으로 인하여, 요리를 하거나 김치를 담글 때에 설탕 대신 많이 이용되고 있으며, 배를 첨가한 김치는 설탕을 첨가한 김치에 비하여 그 맛이 월등히 뛰어나다.Due to its unique coolness and sweetness, boats with such efficacy are often used instead of sugar when cooked or soaked in kimchi, and the kimchi added with boiled fish is far superior to kimchi with added sugar.

그러나, 김치 뿐만 아니라 대부분 요리에서 배는 주재료 보다는 부재료로 쓰이는 경우가 많아, 배의 뛰어난 효능에도 불구하고 음식에 많이 활용되지 못하고 있는 실정이다.However, in most of the dishes as well as kimchi, it is often used as a substitute rather than a main ingredient.

본 발명의 목적은 배를 주재료로 하여 배 깍두기를 제조하는 것으로서, 일반 깍두기와는 달리 무우 대신에 배를 깍뚝썰기하고, 고춧가루, 생강, 새우젖, 파, 마늘, 소금 등을 혼합하여 제조한 양념을 상기 배와 골고루 버무리고, 여기에 순수한 배즙을 더 첨가하여 완성되는 배 깍두기 제조방법 및 그에 의해 제조된 배 깍두기를 제공하고자 하는 것이다.The object of the present invention is to produce a radish dumplings using a pear as a main ingredient. Unlike ordinary radish dumplings, sauces prepared by dipping a radish instead of radish and mixing red pepper powder, ginger, shrimp milk, And a pure juice is further added thereto, and to provide a method of manufacturing a cicadicum produced thereby.

상기 목적을 달성하기 위한 본 발명의 배 깍두기 제조방법은 배를 채취하여 껍질을 제거한 후, 한변의 길이가 1~3㎝인 정육각형 모양으로 깍둑썰기하는 단계; 상기 깍둑썰기한 배 100중량부에 0.1~0.5중량부의 굵은 소금을 뿌리고 1~2시간 동안 절이는 단계; 상기 소금에 절여진 배를 0.5~1.0%농도의 설탕물 또는 식염수에 5~10분 동안 침지하는 단계; 상기 침지된 배에 양념 20~25중량부를 첨가하여 버무 리는 단계; 상기 양념이 혼합된 배에 배즙 1~3중량부를 첨가하고, 이를 4~5℃의 온도에서 3일동안 숙성하여 배 깍두기를 제조하는 단계를 포함하는 것을 특징으로 한다.In order to accomplish the above object, the present invention provides a method for manufacturing a red bean curd according to the present invention, comprising the steps of: removing a shell to remove a shell, dicing the green bean into a regular shape having a length of 1 to 3 cm; 0.1 to 0.5 parts by weight of coarse salt is sprinkled on 100 parts by weight of the sliced shredded pear and sieved for 1 to 2 hours; Immersing the salted pear in 0.5 to 1.0% concentration of sugar water or saline for 5 to 10 minutes; Adding 20 to 25 parts by weight of seasoning to the immersed pear; 1 to 3 parts by weight of the pancake is added to the mixture of the above seasonings, and the mixture is aged at a temperature of 4 to 5 ° C for 3 days to prepare a pancake.

여기에서, 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조되는 것을 특징으로 한다.Here, the sauce is prepared by mixing 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 0.3 to 0.5 parts by weight of ginger, 3 to 6 parts by weight of corn, 2 to 5 parts by weight of salted salted salted salted and 2 to 5 parts by weight of salt .

또한, 상기 배즙은 배의 씨방 부분을 제거하고, 배의 꽃자리 부분만을 선별하는 단계와; 상기 씨방 부분이 제거된 배의 꽃자리 부분을 파쇄하는 단계와; 상기 파쇄된 순도 100% 배즙을 90~110℃의 온도에서 30분~1시간 동안 1차 가열하여 농축하는 단계와; 상기 1차 가열된 배즙 92~96중량부에 건강에 유익한 보조 성분을 1~3.5㎝의 크기로 잘라 4~8중량부 첨가하여 90~110℃의 온도에서 30분~1시간 동안 2차 가열하는 단계를 포함하여 제조된다.In addition, the above-mentioned pouch removes the ovary portion of the stomach and selects only the stomach part of the stomach; Crushing a flower portion of the ship from which the ovariectomy portion has been removed; Concentrating the shredded purity 100% juice by first heating at a temperature of 90 to 110 DEG C for 30 minutes to 1 hour; Health-beneficial auxiliary components are cut to a size of 1 to 3.5 cm and added in an amount of 4 to 8 parts by weight to 92 to 96 parts by weight of the primary heated juice and then heated at 90 to 110 캜 for 30 minutes to 1 hour . ≪ / RTI >

여기에서, 상기 배의 꽃자리 부분은 배를 상하로 이등분하였을 때, 배의 하반부인 것이며, 상기 보조 성분은 도라지, 생강, 계피 및 은행 중에서 선택된 적어도 어느 하나인 것이다.Here, the flower portion of the stomach is at the lower half of the stomach when the stomach is divided into upper and lower halves, and the auxiliary component is at least one selected from bellflower, ginger, cinnamon and bank.

또한, 본 발명은 상기의 방법으로 제조되는 것을 특징으로 하는 배 깍두기를 제공한다.Further, the present invention provides a spinning reel which is manufactured by the above-described method.

이하, 본 발명을 보다 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in more detail.

먼저, 신선한 배를 채취하여 배의 껍질을 제거하고, 한변의 길이가 1~3㎝인 정육각형 모양으로 배를 깍둑썰기한다. 상기 깍둑썰기된 배 100중량부에 0.1~0.5중 량부의 굵은 소금을 뿌리고, 이를 1~2시간 동안 절인다.First, take a fresh boat and remove the shell of the boat. Cut the boat into a square shape with one side length of 1 ~ 3㎝. 0.1 to 0.5 parts by weight of coarse salt is sprayed on 100 parts by weight of the diced sliced pear and the slices are cut for 1 to 2 hours.

다음, 상기 소금에 살짝 절여진 배를 0.5~1.0% 농도의 설탕물 또는 식염수에 5~10분 동안 침지하며, 이는 배의 갈변을 방지하는데 효과적이다.Next, the above-mentioned salt-dipped pear is immersed in 0.5 to 1.0% of sugar water or saline for 5 to 10 minutes, which is effective to prevent browning of the pear.

그리고, 상기 설탕물 또는 식염수에 침지된 배에 양념 20~25중량부를 첨가하고 골고루 버무린다.Then, 20 to 25 parts by weight of seasoning is added to the puddle which is immersed in the sugar water or saline, and the puddle is evenly mixed.

이때, 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조된다.The sauce was prepared by mixing 2-5 parts by weight of red pepper powder, 1-3 parts by weight of garlic, 0.3-5.5 parts by weight of ginger, 3-6 parts by weight of corn, 2-5 parts by weight of shrimps and 2-5 parts by weight of salt do.

상기와 같이 제조된 양념과 배를 혼합한 후, 양념이 혼합된 배에 배즙을 1~3중량부 첨가하여, 이를 다시 골고루 버무려 배 깍두기를 완성한다.After mixing the seasoning and the pear thus prepared, 1 to 3 parts by weight of the pear is added to the pear which is mixed with the seasoning, and the whole pear is further mixed to complete the pear dipping.

여기에서, 상기 첨가되는 배즙은 순수한 100% 배를 사용하여 제조된 것으로서, 배즙을 제조하는 공정은 다음과 같다.Here, the added juice was prepared using pure 100% boiling water, and the process for producing the juice was as follows.

먼저, 배의 씨방부분을 제거하고, 배의 꽃자리 부분만을 선별하여 파쇄한다. 상기 꽃자리 부분은 배를 상하로 이등분하였을 때, 하반부를 뜻하는 것이며, 이는 배의 상반부에 비하여 당도가 약 2%가량 더 높다.First, the ovary part of the ship is removed, and only the flower part of the ship is selected and crushed. The flower part refers to the lower part of the stomach when the stomach is divided into upper and lower parts, which is about 2% higher than the upper part of the stomach.

그리고, 상기 파쇄된 순도 100% 배즙을 90~110℃의 온도에서 30분~1시간 동안 1차 가열하여 농축하고, 상기 1차 가열된 배즙 92~96 중량부에 도라지, 생강, 계피 및 은행과 같은 건강에 유익한 보조 성분을 1~3.5㎝의 크기로 잘라 4~8 중량부 첨가하여, 이를 90~110℃의 온도에서 30분~1시간 동안 2차 가열하여 제조한다. The pulverized purity 100% juice is firstly heated at a temperature of 90 to 110 ° C for 30 minutes to 1 hour and concentrated. 92 to 96 parts by weight of the firstly heated juice is added to the broth, ginger, cinnamon, The auxiliary ingredients, which are beneficial to health, are cut to a size of 1 to 3.5 cm and added in an amount of 4 to 8 parts by weight, and the mixture is heated at 90 to 110 ° C for 30 minutes to 1 hour.

이와 같이 배즙이 첨가된 배 깍두기를 제조한 즉시 섭취하게 되면 배의 아삭거림과 시원한 맛을 느낄 수 있으며, 경우에 따라서 상기 배 깍두기를 4~5℃의 온 도에서 3일 동안 숙성시킨 후, 섭취하기도 한다.When the pancakes added with the pancake thus prepared are immediately consumed, the pancake can feel crisp and cool taste. In some cases, the pancake can be aged at a temperature of 4 to 5 ° C for 3 days, It is also said.

상기와 같이 배 깍두기를 숙성시키면, 배의 아삭거림은 감소하나 배의 과육속에 양념이 더 잘 베어들게 되어 맛을 더 좋게 하는 효과가 있다.As described above, when the bitter mackerel is matured, the bitterness of the pear is reduced, but the sauce is more easily cut into the flesh of the pear, so that the taste is better.

본 발명의 배 깍두기에 의하면, 기존에는 김치를 담글때 단지 단맛을 내기 위한 부재료로만 이용되던 배를 주재료로 이용함으로써, 깍두기 또는 무 대신에 배를 주재료로 하여 고춧가루, 생강, 새우젖, 파, 마늘, 소금 등을 혼합한 양념과 함께 골고루 버무려 섭취할 수 있게 되어, 배가 가지고 있는 인체에 유익한 효능을 효과적으로 전달할 수 있다는 장점이 있다.In accordance with the present invention, there is provided a method of producing a sweet pepper paste, which comprises the steps of: preparing a sweet pepper paste of the present invention; , Salt, and the like, so that it is possible to effectively deliver beneficial effects to the human body that the human body has.

또한, 본 발명에 의한 배 깍두기에 의하면, 배의 단맛과 동시에 시원한 맛을 느낄 수 있으며, 이를 김치 양념에 버무림으로써 기존의 김치와는 다른 맛의 배 깍두기를 제공할 수 있다는 장점이 있다.In addition, according to the present invention, it is possible to provide a sweet taste and a cool taste at the same time, which can be imparted to the kimchi seasoning, thereby providing a flavor different from that of the conventional kimchi.

Claims (6)

배를 채취하여 껍질을 제거한 후, 한변의 길이가 1~3㎝인 정육각형 모양으로 깍둑썰기하는 단계;Removing the skin from the pear and cutting it into a regular hexagonal shape having a length of 1 to 3 cm; 상기 깍둑썰기한 배 100중량부에 0.1~0.5중량부의 굵은 소금을 뿌리고 1~2시간 동안 절이는 단계; 0.1 to 0.5 parts by weight of coarse salt is sprinkled on 100 parts by weight of the sliced shredded pear and sieved for 1 to 2 hours; 상기 소금에 절여진 배를 0.5~1.0%농도의 설탕물 또는 식염수에 5~10분 동안 침지하는 단계;Immersing the salted pear in 0.5 to 1.0% concentration of sugar water or saline for 5 to 10 minutes; 상기 침지된 배에 양념 20~25중량부를 첨가하여 버무리는 단계;Adding 20 to 25 parts by weight of seasoning to the immersed pear; 상기 양념이 혼합된 배에 배즙 1~3중량부를 첨가하고, 이를 4~5℃의 온도에서 3일동안 숙성하여 배 깍두기를 제조하는 단계;Adding 1 to 3 parts by weight of the pancake to a mixture of the above seasonings and aging the mixture at a temperature of 4 to 5 ° C for 3 days to prepare a pancake; 를 포함하는 것을 특징으로 하는 배 깍두기 제조방법.Wherein the method comprises the steps of: 제 1항에 있어서,The method according to claim 1, 상기 양념은 고추가루 2~5중량부, 마늘 1~3중량부, 생강 0.3~0.5중량부, 파 3~6중량부, 새우젓 2~5중량부, 소금 2~5중량부를 혼합하여 제조되는 것을 특징으로 하는 배 깍두기 제조방법.The sauce is prepared by mixing 2 to 5 parts by weight of red pepper powder, 1 to 3 parts by weight of garlic, 0.3 to 0.5 parts by weight of ginger, 3 to 6 parts by weight of prawns, 2 to 5 parts by weight of shrimp and 2 to 5 parts by weight of salt Characterized in that the method comprises the steps of: 제 1항에 있어서,The method according to claim 1, 상기 배즙은 배의 씨방 부분을 제거하고, 배의 꽃자리 부분만을 선별하는 단 계와;Removing the ovary portion of the pear and selecting only the flower portion of the pear; 상기 씨방 부분이 제거된 배의 꽃자리 부분을 파쇄하는 단계와;Crushing a flower portion of the ship from which the ovariectomy portion has been removed; 상기 파쇄된 순도 100% 배즙을 90~110℃의 온도에서 30분~1시간 동안 1차 가열하여 농축하는 단계와;Concentrating the shredded purity 100% juice by first heating at a temperature of 90 to 110 DEG C for 30 minutes to 1 hour; 상기 1차 가열된 배즙 92~96중량부에 건강에 유익한 보조 성분을 1~3.5㎝의 크기로 잘라 4~8중량부 첨가하여 90~110℃의 온도에서 30분~1시간 동안 2차 가열하는 단계;Health-beneficial auxiliary components are cut to a size of 1 to 3.5 cm and added in an amount of 4 to 8 parts by weight to 92 to 96 parts by weight of the primary heated juice and then heated at 90 to 110 캜 for 30 minutes to 1 hour step; 를 포함하여 제조되는 것을 특징으로 하는 배 깍두기 제조방법.The method of claim 1, 제 3항에 있어서,The method of claim 3, 상기 배의 꽃자리 부분은 배를 상하로 이등분하였을 때, 배의 하반부인 것을 특징으로 하는 배 깍두기 제조방법.Wherein the flower portion of the stomach is the lower half of the stomach when the stomach is divided into upper and lower halves. 제 3항에 있어서,The method of claim 3, 상기 보조 성분은 도라지, 생강, 계피 및 은행 중에서 선택된 적어도 어느 하나인 것을 특징으로 하는 배 깍두기 제조방법.Wherein the auxiliary component is at least one selected from among bellflower, ginger, cinnamon, and bank. 제 1항 내지 제 5항 중 어느 한 항에 따른 방법으로 제조되는 것을 특징으로 하는 배 깍두기.Characterized in that it is produced by the process according to any one of claims 1 to 5.
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166827A (en) * 2015-11-04 2015-12-23 姚建成 Preparation method of flower-fragrance fresh ginger powder

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Publication number Priority date Publication date Assignee Title
JPH03259036A (en) * 1990-03-07 1991-11-19 Genzo Kushibiki Preparation of pickled apple
JPH0678665A (en) * 1992-09-06 1994-03-22 Taneaki Futagami Preparation of scallion pickled in pear puree
JPH104871A (en) * 1996-06-19 1998-01-13 Taisei Shokuhin:Kk Production of kimchi-pickled apple
KR980008000A (en) * 1996-07-29 1998-04-30 김진영 Method of manufacturing properties of dongchimi and food using the product
KR19990000552A (en) * 1997-06-07 1999-01-15 이문기 Pineapple-themed Kimchi
KR20000019351A (en) * 1998-09-10 2000-04-06 이이한 Pine mushroom kimchi

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH03259036A (en) * 1990-03-07 1991-11-19 Genzo Kushibiki Preparation of pickled apple
JPH0678665A (en) * 1992-09-06 1994-03-22 Taneaki Futagami Preparation of scallion pickled in pear puree
JPH104871A (en) * 1996-06-19 1998-01-13 Taisei Shokuhin:Kk Production of kimchi-pickled apple
KR980008000A (en) * 1996-07-29 1998-04-30 김진영 Method of manufacturing properties of dongchimi and food using the product
KR19990000552A (en) * 1997-06-07 1999-01-15 이문기 Pineapple-themed Kimchi
KR20000019351A (en) * 1998-09-10 2000-04-06 이이한 Pine mushroom kimchi

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166827A (en) * 2015-11-04 2015-12-23 姚建成 Preparation method of flower-fragrance fresh ginger powder

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