KR100772357B1 - An onion jam and it's process of manufacture - Google Patents
An onion jam and it's process of manufacture Download PDFInfo
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- KR100772357B1 KR100772357B1 KR1020050105715A KR20050105715A KR100772357B1 KR 100772357 B1 KR100772357 B1 KR 100772357B1 KR 1020050105715 A KR1020050105715 A KR 1020050105715A KR 20050105715 A KR20050105715 A KR 20050105715A KR 100772357 B1 KR100772357 B1 KR 100772357B1
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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Abstract
본 발명은 붉은양파를 이용한 쨈 및 그의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 붉은양파의 뿌리와 뿌리근을 절단하고, 불순물을 제거하는 원료처리단계(10)와; 원료처리단계(10)를 거친 붉은양파를 2mm ~ 5mm의 크기로 분쇄하는 분쇄단계(20)와; 분쇄된 붉은양파를 솥에서 65℃ ~ 75℃의 중불로 증자(찜)하는 증자(찜)단계(30)와; 증자(찜)된 붉은양파와 설탕을 교반하는 교반단계(40)와; 증자(찜)된 붉은양파와 설탕의 교반물을 3시간에 걸쳐 3단계의 온도 차이로 가열농축하는 농축단계(50)와; 농축단계(50)를 거쳐 완성된 쨈의 온도를 유지한 상태로 포장용기에 담는 포장단계(60)를 포함하는 것을 특징으로 하여, 붉은양파의 심혈관계 질환의 예방효과, 혈전증 치료효과, 혈당저하 효과, 항산화효과, 항균작용, 항진균작용 및 중금속 해독효과를 유지하는 동시에, 양파특유냄새를 제거하며, 침전물의 생성을 방지 할 수 있는 붉은양파를 이용한 쨈 및 그의 제조방법에 관한 것이다. The present invention relates to 쨈 using a red onion and a manufacturing method thereof, which will be described in more detail, the raw material processing step (10) for cutting the roots and roots of red onions and removing impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; It characterized in that it comprises a packaging step (60) to put in a packaging container in the state of maintaining the temperature of the finished 쨈 through the concentration step (50), red cardiac cardiovascular disease prevention effect, thrombosis treatment effect, hypoglycemic The present invention relates to a method and a method for preparing red onions using red onions, which can remove the onion-specific odor and prevent the formation of sediment while maintaining the effect, antioxidant effect, antibacterial action, antifungal action and heavy metal detoxification effect.
붉은양파, 증자, 농축, 쨈 Red onion, cooked, concentrated, fried
Description
도 1은 본 발명의 붉은양파를 이용한 쨈의 제조방법 흐름도Figure 1 is a flow chart of the manufacturing method of using the red onion of the present invention
본 발명은 붉은양파를 이용한 쨈 및 그의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 붉은양파의 뿌리와 뿌리근을 절단하고, 불순물을 제거하는 원료처리단계(10)와; 원료처리단계(10)를 거친 붉은양파를 2mm ~ 5mm의 크기로 분쇄하는 분쇄단계(20)와; 분쇄된 붉은양파를 솥에서 65℃ ~ 75℃의 중불로 증자(찜)하는 증자(찜)단계(30)와; 증자(찜)된 붉은양파와 설탕을 교반하는 교반단계(40)와; 증자(찜)된 붉은양파와 설탕의 교반물을 3시간에 걸쳐 3단계의 온도 차이로 가열농축하는 농축단계(50)와; 농축단계(50)를 거쳐 완성된 쨈의 온도를 유지한 상태로, 포장용기에 담는 포장단계(60)를 포함하는 것을 특징으로 하여, 붉은양파의 심혈관계 질환의 예방효과, 혈전증 치료효과, 혈당저하 효과, 항산화효과, 항균작용, 항진균작용 및 중금속 해독효과를 유지하는 동시에, 양파특유냄새를 제거하며, 침전물의 생성을 방지 할 수 있는 붉은양파를 이용한 쨈 및 그의 제조방법에 관한 것 이다. The present invention relates to 쨈 using a red onion and a manufacturing method thereof, which will be described in more detail, the raw material processing step (10) for cutting the roots and roots of red onions and removing impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; After the concentration step (50) to maintain the temperature of the completed 쨈, characterized in that it comprises a packaging step 60 to put in a packaging container, red onions prevent cardiovascular disease, thrombosis treatment effect, blood sugar The present invention relates to a method using red onions and a method of manufacturing the same, which maintains a lowering effect, an antioxidant effect, an antibacterial action, an antifungal action and a heavy metal detoxification effect, removes an onion-specific odor, and prevents the formation of sediment.
일반적으로, 양파는 창녕을 시배지로 하며, 창녕의 특산물 중 하나로서, 조생종과 만생종 두 종류가 생산되고 있는데, 조생종은 4∼5월에 수확되나 저장성이 떨어지는 반면 6∼7월에 수확되는 만생종은 조생종에 비해 저장성이 큰 것으로 알려졌다. 양파는 육류의 냄새를 없애고 맛을 좋게 하는데 효과적이며, 신선한 양파나 양파 건조물육가공, 스우프류, 소오스류, 천연건조 조미료, 제과, 제빵 등의 식품가공의 중간소재로서 널리 사용되고 있다. 또한, 향신료 이외에 고대 이집트, 로마, 인도, 중국 등에서 마늘과 함께 약재로 사용되어 해열, 구충, 해독, 장염, 종양치료에 사용하였으며, 최근의 연구에서는 심혈관계 질환의 예방효과, 혈전증 치료효과, 혈당저하 효과, 항산화효과, 항균작용, 항진균작용 및 중금속 해독작용이 있다. 현재 양파의 이용방법은 생양파를 구입하여 가열 등의 방법으로 조리하여 식용하거나 독특한 매운맛과 향을 이용하기 위해 음식에 첨가하여 식용하는 것이 대부분이고, 식품가공용으로는 건조 양파면, 건조 양파분말, 양파식초 등으로 제조되며 가정에서는 양파 장아찌를 만들어 식용화하여 왔을 뿐이다. In general, onions are the cultivars of Changnyeong, one of Changnyeong's specialties, which are produced both early and late varieties. It is known to have a longer shelf life compared to the crude species. Onion is effective in eliminating the smell of meat and improving the taste, and is widely used as an intermediate material for food processing such as fresh onion, onion dry meat processing, scoops, sauces, natural dry seasonings, confectionery, and baking. In addition to spices, it was used as an medicinal herb in ancient Egypt, Rome, India, China, etc. as a medicine for antipyretic, antiparasitic, detoxification, enteritis, and tumor treatment. Recent studies have shown that cardiovascular disease preventive effect, thrombosis treatment effect, blood sugar It has a lowering effect, antioxidant effect, antibacterial effect, antifungal effect and heavy metal detoxification effect. Currently, onions are used to buy raw onions and cook them by heating, etc., or to add them to foods in order to use unique spicy and flavored foods. For food processing, dried onion noodles, dried onion powder, It is made of onion vinegar, etc., and has only been made in onion pickles at home.
그러나 최근 2∼3년간 양파의 과잉생산으로 가격이 폭락하여 생산농가에 큰 경제적 타격을 주고 있다. 이에 반하여 양파의 생산량이 줄어들면 양파가격이 폭등하여 소비자 물가에 큰 영향을 주고 있으며 이와 같은 양파가격의 폭락, 폭등은 매년 3∼4년을 주기로 되풀이되고 있다. 양파가격의 안정을 위해서는 양파가공 기술이 개발되어야 하며 양파의 수요를 일정하게 유지함으로써 안정적으로 양파가격파동을 막을 수 있다. 양파의 대량소비 및 수급조절을 위해서는 양파를 소재로하는 새로운 가공식품의 개발이 절실히 요구되고 있으며, 가공식품의 가치를 저하시키는 침전물의 생성억제, 침전생성 가능물의 사전제거 또는 양파특유냄새 제거 등은 여러 가지 측면에서 시도되고 있지만 아직까지 획기적인 방법이 개발되지 않는 실정이다. However, prices have plunged due to overproduction of onions in the last two to three years, which is causing a great economic impact on farmers. On the other hand, when onion production decreases, onion prices are soaring, which greatly affects consumer prices. Such plunge and soaring onion prices are repeated every three to four years every year. In order to stabilize onion prices, onion processing technology must be developed and onion price fluctuations can be stably prevented by keeping onion demand constant. In order to control the mass consumption and supply and demand of onions, the development of new processed foods based on onions is urgently needed.Inhibition of sediment formation, preliminary removal of sediment formation possible or removal of onion-specific odors that reduce the value of processed foods Although attempted in many aspects, no groundbreaking method has been developed yet.
따라서 본 발명의 목적은 상기와 같은 종래의 여러 가지 문제점을 개선시키기 위하여 안출한 것으로, 붉은양파의 뿌리와 뿌리근을 절단하고, 불순물을 제거하는 원료처리단계(10)와; 원료처리단계(10)를 거친 붉은양파를 2mm ~ 5mm의 크기로 분쇄하는 분쇄단계(20)와; 분쇄된 붉은양파를 솥에서 65℃ ~ 75℃의 중불로 증자(찜)하는 증자(찜)단계(30)와; 증자(찜)된 붉은양파와 설탕을 교반하는 교반단계(40)와; 증자(찜)된 붉은양파와 설탕의 교반물을 3시간에 걸쳐 3단계의 온도 차이로 가열농축하는 농축단계(50)와; 농축단계(50)를 거쳐 완성된 쨈의 온도를 유지한 상태로, 포장용기에 담는 포장단계(60)를 포함하는 것을 특징으로 하여, 붉은양파의 심혈관계 질환의 예방효과, 혈전증 치료효과, 혈당저하 효과, 항산화효과, 항균작용, 항진균작용 및 중금속 해독효과를 유지하는 동시에, 양파특유냄새를 제거하며, 침전물의 생성을 방지 할 수 있는 붉은양파를 이용한 쨈 및 그의 제조방법을 제공하는데 그 목적이 있다.Therefore, an object of the present invention is to devise to improve the various problems as described above, raw material processing step (10) for cutting the roots and roots of red onions, and remove impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; After the concentration step (50) to maintain the temperature of the completed 쨈, characterized in that it comprises a packaging step 60 to put in a packaging container, red onions prevent cardiovascular disease, thrombosis treatment effect, blood sugar The purpose of the present invention is to provide a red onion and a method for producing the same, which are capable of preventing the formation of sediments while maintaining the deterioration effect, antioxidant effect, antibacterial action, antifungal action and heavy metal detoxification effect, and removing onion-specific odor. have.
본 발명은 붉은양파를 이용한 쨈 및 그의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 붉은양파의 뿌리와 뿌리근을 절단하고, 불순물을 제거하는 원료처리단계(10)와; 원료처리단계(10)를 거친 붉은양파를 2mm ~ 5mm의 크기로 분쇄하는 분쇄단계(20)와; 분쇄된 붉은양파를 솥에서 65℃ ~ 75℃의 중불로 증자(찜)하는 증자(찜)단계(30)와; 증자(찜)된 붉은양파와 설탕을 교반하는 교반단계(40)와; 증자(찜)된 붉은양파와 설탕의 교반물을 3시간에 걸쳐 3단계의 온도 차이로 가열농축하는 농축단계(50)와; 농축단계(50)를 거쳐 완성된 쨈의 온도를 유지한 상태로, 포장용기에 담는 포장단계(60)를 포함하는 것을 특징으로 하여, 붉은양파의 심혈관계 질환의 예방효과, 혈전증 치료효과, 혈당저하 효과, 항산화효과, 항균작용, 항진균작용 및 중금속 해독효과를 유지하는 동시에, 양파특유냄새를 제거하며, 침전물의 생성을 방지 할 수 있는 붉은양파를 이용한 쨈 및 그의 제조방법에 관한 것이다. The present invention relates to 쨈 using a red onion and a manufacturing method thereof, which will be described in more detail, the raw material processing step (10) for cutting the roots and roots of red onions and removing impurities; A grinding step 20 of grinding the red onion which has passed through the raw material processing step 10 to a size of 2 mm to 5 mm; A steaming (steaming) step of steaming the crushed red onions in a pot at 65 ° C. to 75 ° C. on medium heat (steaming); A stirring step 40 of stirring the cooked red onion and the sugar; Concentrating step (50) of heating and stirring the mixture of the steamed red onion and the sugar at three temperature differences over three hours; After the concentration step (50) to maintain the temperature of the completed 쨈, characterized in that it comprises a packaging step 60 to put in a packaging container, red onions prevent cardiovascular disease, thrombosis treatment effect, blood sugar The present invention relates to a method and a method for preparing red onions using red onions, which can maintain the lowering effect, antioxidant effect, antibacterial effect, antifungal effect and heavy metal detoxification effect, remove onion-specific odor and prevent the formation of sediment.
본 발명의 구성을 첨부한 도면 및 실시예를 통하여 더욱 상세히 설명하면 다음과 같다. When described in more detail through the accompanying drawings and embodiments of the present invention will be described.
도 1은 본 발명의 붉은양파를 이용한 쨈의 제조방법 흐름도로서, 1 is a flow chart of the manufacturing method of the using red onion of the present invention,
원료처리단계(10)는, 붉은양파의 뿌리와 뿌리근을 절단하고, 불순물을 제거 하는 단계로서, 붉은양파의 가공시, 침전물의 원인이 되는 뿌리와 뿌리근을 절단하고, 붉은양파의 껍질과 주변의 흙 등의 불순물을, 수세를 통하여 제거하게되며, The raw material processing step 10 is a step of cutting the roots and roots of red onions and removing impurities, and when processing the red onions, cutting the roots and root roots that cause sediment, and peeling the red onions It removes impurities such as soil around it by washing with water.
분쇄단계(20)는, 원료처리단계(10)를 거친 붉은양파를 잘게 분쇄하는 단계로서, 2mm ~ 5mm의 크기로 분쇄하게 되어진다. The crushing step 20 is a step of finely crushing the red onion that passed through the raw material processing step 10, it is to be crushed to a size of 2mm ~ 5mm.
증자(찜)단계(30)는, 분쇄된 붉은양파를 솥을 이용하여 증자(찜)하는 단계로서, 분쇄된 붉은양파를 솥에서 65℃ ~ 75℃의 중불로 증자(찜)하게 되어지며, The steaming step 30 is to steam (red) the crushed red onions using a pot, and the crushed red onions are steamed (steamed) with a medium heat of 65 ° C. to 75 ° C. in the pot.
교반단계(40)는, 증자(찜)된 붉은양파와 설탕을 교반하는 단계로서, 혼합비율은 가공하고자 하는 쨈의 농도와 맛에 따라 다양하게 적용가능하나, 붉은양파 65중량%와 설탕 35중량%의 비율로 혼합하여 교반하는 것이 가장 바람직하다. Stirring step 40 is a step of stirring the steamed red onion and sugar, the mixing ratio can be variously applied depending on the concentration and taste of the to be processed, red onion 65% by weight and sugar 35 weight It is most preferable to mix and stir at the ratio of%.
농축단계(50)는, 증자(찜)된 붉은양파와 설탕의 혼합물을 가열농축하는 단계로서, 약 3시간에 걸쳐 3단계의 온도 차이로 가열농축하게 되어지며, 1단계의 가열온도와 시간은 60℃ ~ 70℃로 1시간동안 농축하게 되어지고, 2단계의 가열온도와 시간은 50℃ ~ 60℃로 1시간동안 농축하게 되어지며, 3단계의 가열온도와 시간은 40℃ ~ 50℃로 1시간동안 농축하게 되어진다. The concentration step 50 is a step of heating and concentrating the mixture of the steamed red onion and sugar, and heating and concentrating at a temperature difference of three steps over about three hours, and the heating temperature and time of the first step are Concentrate for 1 hour at 60 ℃ ~ 70 ℃, heating temperature and time of 2 stages are concentrated for 1 hour at 50 ℃ ~ 60 ℃, heating temperature and time of 3 stages are 40 ℃ ~ 50 ℃ Concentrate for 1 hour.
상기의 1단계에서 3단계의 과정은 3시간동안의 농축진행되어지는 과정으로 상기와 같은 온도조절에 의해 연속적으로 진행되어지는 단계이다. The process of step 1 to step 3 is a process that is concentrated for 3 hours and is a step that is continuously performed by the temperature control as described above.
포장단계(60)는, 농축단계(50)를 거쳐 완성된 쨈의 온도(40℃ ~ 50℃)를 유지한 상태로, 포장용기에 담는 단계로서, 온도를 유지한 상태에서 포장에 담게 되어짐으로서, 포장용기내부를 진공상태로 되게하여, 쨈의 부패를 방지할 수 있게 되어진다. The packaging step 60 is a step of putting the packaging container in a state of maintaining the temperature (40 ° C. to 50 ° C.) of the completed steam through the concentration step 50, by being put in a package while maintaining the temperature. The inside of the packaging container is brought into a vacuum state, whereby it is possible to prevent spoilage.
이상에서와 같이 본 발명은 비록 상기의 실시예에 한하여 설명하였지만 반드시 여기에만 한정되는 것은 아니며, 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능함은 물론이다.As described above, although the present invention has been described with reference to the above embodiments, it is not necessarily limited thereto, and various modifications can be made without departing from the scope and spirit of the present invention.
전술한 구성 및 작용에 의한 효과를 상세하게 설명하면 다음과 같다. Referring to the effects of the above-described configuration and operation in detail as follows.
본 발명의 붉은양파를 이용한 쨈 및 그의 제조방법는, 붉은양파의 심혈관계 질환의 예방효과, 혈전증 치료효과, 혈당저하 효과, 항산화효과, 항균작용, 항진균작용 및 중금속 해독효과를 유지하는 동시에, 양파특유냄새를 제거하며, 침전물의 생성을 방지할 수 있는 등의 효과를 제공한다. 쨈 using the red onion of the present invention and a manufacturing method thereof, red onions prevent cardiovascular disease, thrombosis treatment effect, hypoglycemic effect, antioxidant effect, antibacterial action, antifungal action and heavy metal detoxification effect, while at the same time onion-specific It removes odors, prevents the formation of deposits, and provides effects.
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KR19990084011A (en) * | 1999-09-07 | 1999-12-06 | 김주형 | Radish jam and making method for low calorie wasabi dressing using thereof |
KR100330120B1 (en) | 1999-02-24 | 2002-03-25 | 허원녕 | Low sugar fruit jam and process for preparation thereof |
KR20020027666A (en) * | 2000-10-04 | 2002-04-15 | 김영자 | Herbal food composition containing herb medicine material, herb and seaweed |
KR20040010607A (en) * | 2001-03-08 | 2004-01-31 | 보카비어 푸즈 인코포레이티드 | Process for making a reduced-calorie fruit and/or vegetable spread |
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KR100330120B1 (en) | 1999-02-24 | 2002-03-25 | 허원녕 | Low sugar fruit jam and process for preparation thereof |
KR19990084011A (en) * | 1999-09-07 | 1999-12-06 | 김주형 | Radish jam and making method for low calorie wasabi dressing using thereof |
KR20020027666A (en) * | 2000-10-04 | 2002-04-15 | 김영자 | Herbal food composition containing herb medicine material, herb and seaweed |
KR20040010607A (en) * | 2001-03-08 | 2004-01-31 | 보카비어 푸즈 인코포레이티드 | Process for making a reduced-calorie fruit and/or vegetable spread |
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