KR100979473B1 - Chicken boiled down in seasonings and manufacturing method thereof - Google Patents
Chicken boiled down in seasonings and manufacturing method thereof Download PDFInfo
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- KR100979473B1 KR100979473B1 KR1020100019162A KR20100019162A KR100979473B1 KR 100979473 B1 KR100979473 B1 KR 100979473B1 KR 1020100019162 A KR1020100019162 A KR 1020100019162A KR 20100019162 A KR20100019162 A KR 20100019162A KR 100979473 B1 KR100979473 B1 KR 100979473B1
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- chicken
- steamer
- soy sauce
- heating
- stewed
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 74
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 title description 6
- 239000004278 EU approved seasoning Substances 0.000 title 1
- 238000000034 method Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 4
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract 2
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 240000002234 Allium sativum Species 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 2
- 244000111489 Gardenia augusta Species 0.000 claims description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 235000019503 curry powder Nutrition 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 239000012266 salt solution Substances 0.000 claims 1
- 235000012761 sweet rice cakes Nutrition 0.000 claims 1
- 235000008939 whole milk Nutrition 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 240000007594 Oryza sativa Species 0.000 abstract description 3
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000009566 rice Nutrition 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 58
- 235000015067 sauces Nutrition 0.000 description 7
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004043 dyeing Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
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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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 조림닭 및 이의 제조방법에 관한 것으로, 보다 상세하게는 기존 양념치킨처럼 닭을 튀기거나 구운 후, 양념을 묻혀서 조리하는 방식이 아닌 닭을 찜기에 넣어 수증기와 열을 이용하여 닭을 쪄서 익혀 조리함으로써 닭 내부의 피, 기름 및 잡내를 없애고 간장소스와 혼합하여 졸여 제조하는 것을 특징으로 하는 조림닭에 관한 것이다. The present invention relates to a stewed chicken and a method of manufacturing the same, and more particularly, fried or grilled chicken, such as conventional seasoning chicken, steamed chicken using steam and heat to put the chicken in a steamer rather than a way to cook with the seasoning buried It is related to boiled chicken, characterized in that it is cooked and cooked to remove blood, oil and miscellaneous inside of the chicken and mixed with soy sauce.
본 발명에 따른 조림닭은 기름이 싹 빠진 저칼로리 및 저콜레스테롤 닭요리를 제공함과 동시에, 간장소스가 닭고기 내부에 골고루 스며들어 간장소스 특유의 짧조름한 맛과 닭고기 육질의 담백함이 살아나 느끼하지 않은 식감을 제공한다.
The stewed chicken according to the present invention provides low-calorie and low-cholesterol chicken dishes without oil, and the soy sauce is soaked evenly inside the chicken so that the short-smell taste peculiar to the soy sauce and the lightness of the chicken meat are not felt. To provide.
기존 양념치킨의 경우, 닭에 빵가루를 묻혀 기름에 튀겨낸 뒤 치킨에 여러 가지 양념소스를 이용하여 버무리거나 아니면 소스에 찍어먹는 형태가 유행하였으나, 최근에는 웰빙 바람을 타고 숯불바베큐 양념치킨과 같이 닭을 기름에 튀기는 방식이 아닌 불에 직접 구워내거나 오븐에 구워내는 조리방식이 인기를 받고 있다. 그러나 구워내는 방식의 경우 닭고기 내부에 존재하는 수분양이 달라, 같은 시간과 온도로 구울지라도 덜 익혀지거나 겉 표면이 타는 문제점이 있다. 또한 양념치킨이나 숯불바베큐 양념치킨의 경우 닭을 튀기거나 구운 후에 가열된 양념소스에 넣거나 양념소스에 넣어 가열하여 제조하는데 이는 소스가 닭고기 육질에 스며들게 하는게 아니라 단지 묻혀 먹는 방식이다. 닭고기 자체에 양념을 스며들게 하여 먹을 수 있는 닭고기 음식으로는 닭도리탕이나 찜닭이 있으나 이는 조리과정 중에 국물이 많이 형성되어 양념치킨처럼 종이상자에 담아 포장할 수 없는 문제점이 있다.
Conventional seasoned chickens have breaded with chicken powder and fried in oil, then mixed with various sauces or mixed with sauces. Rather than being fried in oil, they are popularly cooked on a fire or in the oven. However, the baking method is different from the amount of water present in the chicken, even if baked at the same time and temperature, there is a problem that less cooked or the outer surface burns. In addition, seasoned chicken or charcoal barbecue seasoned chicken is fried or grilled and then put in a heated sauce or heated in a sauce. This sauce is not soaked in the flesh of the chicken but is simply buried. Chicken foods that can be eaten by incorporating the seasoning into the chicken itself include chicken doritang or steamed chicken, but there is a problem in that a lot of broth is formed during the cooking process and cannot be packed in a paper box like seasoned chicken.
본 발명에서는 닭고기를 중탕방식으로 쪄서 익힘으로써 굽거나 튀김방식에서처럼 온도와 시간에 민감하지 않으면서도 탈 우려가 없도록 하였으며, 찌는 과정 중에 닭기름을 제거함으로써 저칼로리 및 저콜레스테롤 조림닭을 제공하는 것을 목적으로 한다.
In the present invention, the chicken is steamed and cooked by boiling water so that there is no risk of being burned without being sensitive to temperature and time as in a grilling or frying method, and in order to provide a low calorie and low cholesterol stewed chicken by removing the chicken oil during the steaming process. do.
상기와 같은 과제 해결을 위해, 본 발명에서는 닭고기를 튀기거나 굽는 방식이 아닌 찜기에 넣어 중탕방식으로 찐 후, 후라이팬에서 간장소스와 같이 볶으면서 졸이는 것을 특징으로 한다. In order to solve the above problems, the present invention is characterized in that it is boiled while fried in a frying pan, such as soy sauce in a frying pan after putting the chicken in a steamer rather than frying or grilling.
본 발명에 따른 조림닭은 닭고기를 중탕방식으로 찌도록 하되, 물에 된장을 풀어 그 수증기가 닭고기 내부에 스며들도록 하여 닭 고유의 잡내를 없애고 닭기름이 빠져나오도록 하였으며, 염지과정 후에도 남아있던 닭피를 완전히 빠져나오게 하도록 하였다. Boiled chicken according to the present invention to steam the chicken in a water bath method, to release the miso in the water so that the steam penetrates inside the chicken to eliminate the inherent chicken and chicken oil to escape, remaining chicken blood after the dyeing process To get out completely.
또한 본 발명에서는 상기 중탕방식으로 쪄서 익혀진 닭고기를 후라이팬에 투입하여 간장소스와 함께 다시 한번 볶으면서 졸임으로써 양념맛이 닭고기 내부에까지 스며들도록 조리하는 것을 특징으로 한다.
In addition, the present invention is characterized in that the cooked so that the seasoning taste is soaked into the chicken by boiling while boiled again with soy sauce by putting the cooked chicken steamed in the bath method in a frying pan.
본 발명에 따른 조림닭은 찜기에 넣어 중탕방식으로 닭고기를 쪄서 익힘으로써 닭고기 내부의 지방을 최대한 제거하면서 닭 특유의 잡내를 없앴다. 또한, 간장소스와 닭고기를 볶으면서 졸이는 조리방식으로 닭고기 내부에 소스를 완전히 스며들도록 하여 닭고기의 식감을 향상시켰으며 조림 음식의 특징인 음식의 저장성을 높였다.The stewed chicken according to the present invention was put into a steamer and steamed the chicken in a boiling water method to remove the fat inside the chicken as much as possible while eliminating the unique catch of the chicken. In addition, the soy sauce and chicken stir-fry cooking method soaking the sauce completely inside the chicken to improve the texture of the chicken and improved the shelf life of food that is characteristic of stewed foods.
또한, 종래의 양념치킨의 경우 단순히 닭고기 표면에 소스만을 묻혀 먹음으로써 다른 종류의 건더기를 통째 섭취하기 어려운 점을 보완하여 고구마와 쌀떡을 투입하여 식사대용으로 부족함이 없도록 하였다.
In addition, in the case of conventional seasoned chicken simply by filling only the sauce on the surface of the chicken to compensate for the difficulty of ingesting a whole different kinds of crumbs by adding sweet potatoes and rice cake so that there is no shortage for meal replacement.
이하 본 발명의 조림닭 및 이의 제조방법을 실시예를 통해 자세히 설명하도록 한다. Hereinafter, the stewed chicken of the present invention and a manufacturing method thereof will be described in detail with reference to Examples.
하기 실시예는 성인 2인분(닭 1마리) 기준으로 하여 재료를 준비하여 제조하였다.
The following example was prepared by preparing the material on the basis of two adults (one chicken).
<제조방법><Production method>
1. 염지 및 숙성단계1. Dyeing and ripening stage
닭 1마리를 5-7cm 크기로 토막내어 흐르는 물에 세척해 놓는다. 물 1L, 양파 1개, 소금 2 작은술, 계피가루 1 작은술, 카레가루 1 작은술, 전지분유 1 작은술, 치자 1/2 작은술, 후추 1/2 작은술, 다시다가루 1/2 작은술 혼합하여 제조한 염지액에 토막난 닭을 3시간 동안 담가 숙성시키도록 한다. 이는 닭고기에 내부에 번식하는 세균들을 어느 정도 제거함과 동시에 수분을 충분히 보충을 해주면서 닭을 찌는 과정시 증발하는 수분 손실을 적게 해주도록 한다.
One chicken is cut into 5-7cm pieces and washed in running water. 1L water, 1 onion, 2 teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon curry powder, 1 teaspoon whole powdered milk, 1/2 teaspoon gardenia, 1/2 teaspoon black pepper Soaked chicken in saline solution prepared by alcohol mixing for 3 hours to let aging. This removes some of the germs that propagate inside the chicken, while replenishing it with enough water to reduce the loss of water that evaporates during the steaming process.
2. 찌는 단계2. steaming stage
찜기에 물 0.5L를 투입한 후 된장 20g을 넣고 잘 저어 풀어놓으며, 찜기 내부 트레이를 올려놓은 후 내부 온도가 100℃가 되도록 가열한다. 찜기 내부온도가 100℃가 되면, 염지된 닭을 찜기 내부 트레이에 올려놓은 후 6분을 찌도록 한다. 이때 닭 속의 닭기름 및 닭피가 뜨거운 수증기와 열에 의해 빠져나오게 된다.
After adding 0.5L of water to the steamer, add 20g of soybean paste and stir well.Put the tray inside the steamer and heat it to 100 ℃. When the steamer's internal temperature reaches 100 ℃, place the salted chicken on the steamer's internal tray and steam for 6 minutes. At this time, the chicken oil and chicken blood in the chicken is drawn out by hot steam and heat.
3. 졸이는 단계3. Dozing step
재료: 간장 5 큰술, 맛술 2 작은술, 조청 2 작은술, 설탕 1 작은술, 후춧가루 1/2 작은술, 다진마늘 4 큰술, 생강 1/2 작은술, 고구마 50g, 쌀떡 150g
Ingredients: 5 tablespoons soy sauce, 2 teaspoons taste, 2 teaspoons syrup, 1 teaspoon sugar, 1/2 teaspoon ground black pepper, 4 tablespoons chopped garlic, 1/2 teaspoon ginger, 50g sweet potato, 150g rice cake
상기 재료를 모두 후라이팬에 넣어 약한불에서 1분을 가열하다가 상기 찜기에서 익힌 닭을 넣고 약한불에서 계속 저어주다가 간장소스가 90%정도 없어질때까지 졸여지면 가열을 중지한다. 이렇게 하여 완성된 조림닭은 기름을 싹 빠진 저칼로리 및 저콜레스테롤 효과를 가짐과 동시에, 간장소스가 닭고기 내부에 골고루 스며들어 간장소스 특유의 짧조름한 맛과 닭고기 육질의 담백함이 살아나 느끼하지 않은 식감을 제공한다.
Put all the ingredients in a frying pan and heat for 1 minute on low heat, put the cooked chicken in the steamer and continue to stir on low heat and boiled until the soy sauce is about 90% to stop the heating. The finished stewed chicken has low-calorie and low-cholesterol effect, and the soy sauce is soaked inside the chicken so that the short-taste of the soy sauce and the lightness of the chicken meat are not felt. to provide.
상기 간장소스 및 양념의 양이나 찌는 시간의 경우 닭의 양이나 기호에 따라 조절하는 것이 바람직하다.
In the case of the amount or steaming time of the soy sauce and seasoning is preferably adjusted according to the amount or preference of chicken.
Claims (4)
찜기에 물과 된장을 넣고 풀어준 후, 내부 온도가 100℃가 되도록 가열하고 찜기 내부 트레이에 염지된 닭을 올려놓고 찌는 단계;
간장소스 및 고구마와 쌀떡을 약한불에서 가열하다가 찐 닭을 넣고 간장소스가 90% 없어질 때까지 졸이는 단계;
를 포함하는 것을 특징으로 하는 조림닭의 제조방법.
Washing the chicken in pieces of 5-7 cm in size and immersing them in saline solution for 3 hours;
Adding water and doenjang to the steamer and releasing it, then heating to an internal temperature of 100 ° C. and placing the salted chicken on the steamer inner tray and steaming;
Heating soy sauce and sweet potatoes and rice cakes on a low heat, adding steamed chicken and boiling until 90% of soy sauce is gone;
Method of producing a stewed chicken comprising the.
염지액은 물, 양파, 소금, 계피가루, 카레가루, 전지분유, 치자, 후추, 다시다가루를 혼합하여 제조하는 것을 특징으로 하는 조림닭의 제조방법.
The method of claim 1,
The salt solution is prepared by mixing water, onion, salt, cinnamon powder, curry powder, whole milk powder, gardenia, black pepper, and powdered again.
간장소스는 간장, 맛술, 조청, 설탕, 후춧가루, 다진마늘, 생강을 혼합하여 제조하는 것을 특징으로 하는 조림닭의 제조방법.
The method of claim 1,
Soy sauce is a method of producing stewed chicken, characterized in that the mixture of soy sauce, flavor liquor, syrup, sugar, pepper, minced garlic, ginger.
Stewed chicken prepared by any one of claims 1 to 3.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101495731B1 (en) | 2012-12-18 | 2015-02-25 | 박정근 | Agent for curing fried chicken and method for curing Fried Chicken using the same |
| KR20190050506A (en) * | 2017-11-03 | 2019-05-13 | 주식회사 티지와이 | Salting Agent for fried chicken |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20070075762A (en) * | 2006-01-16 | 2007-07-24 | 노승우 | Health food boiled chicken and method for cooking thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20070075762A (en) * | 2006-01-16 | 2007-07-24 | 노승우 | Health food boiled chicken and method for cooking thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101495731B1 (en) | 2012-12-18 | 2015-02-25 | 박정근 | Agent for curing fried chicken and method for curing Fried Chicken using the same |
| KR20190050506A (en) * | 2017-11-03 | 2019-05-13 | 주식회사 티지와이 | Salting Agent for fried chicken |
| KR102271096B1 (en) | 2017-11-03 | 2021-06-30 | 주식회사 티지와이 | Salting Agent for fried chicken |
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