KR101039412B1 - Package immediate soft bean-curd and its manufacturing process - Google Patents
Package immediate soft bean-curd and its manufacturing process Download PDFInfo
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- KR101039412B1 KR101039412B1 KR1020090103958A KR20090103958A KR101039412B1 KR 101039412 B1 KR101039412 B1 KR 101039412B1 KR 1020090103958 A KR1020090103958 A KR 1020090103958A KR 20090103958 A KR20090103958 A KR 20090103958A KR 101039412 B1 KR101039412 B1 KR 101039412B1
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
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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
- A23L13/30—Meat extracts
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
본 발명은 포장용 즉석 순두부찌개 및 그의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 먼저, 밀봉할 수 있는 포장용기에 순두부를 넣고, 순두부와 조화를 가지는 육수와 고추장을 별도로 만들어 첨가하고, 부재료로 조갯살, 굴, 한우소고기와 같은 동물성식품을 추가하고, 파, 고춧가루, 팽이버섯, 쑥갓, 다진마늘, 참기름과 같은 양념을 추가로 첨가하여 밀봉 포장하여 유통하도록 함으로서, 밀봉포장으로 순두부의 식감이 좋고 콩에 함유된 맛과 영양성분이 오래도록 보존되도록 하는 것과 순두부찌개의 조리시 부재료의 첨가로 순두부찌개를 먹는 과정에서 별도의 양념이나 기타 부재료를 준비할 필요가 없음과 동시에 소비자가 포장 뚜껑만을 벗겨 뚝배기에 넣어 끓여서 국으로 만들어 간편하게 섭취할 수 있도록 하는 포장용 즉석 순두부찌개의 제조방법에 관한 것이다.The present invention relates to an instant soft tofu stew for packaging and a manufacturing method thereof, which will be described in more detail, first, putting soft tofu in a sealable packaging container, separately adding broth and red pepper paste having a harmony with soft tofu, and By adding animal foods such as clams, oysters and Korean beef, and adding seasonings such as green onions, red pepper powder, enoki mushroom, wormwood, chopped garlic and sesame oil, they are sealed and packaged for distribution. The good taste and nutrients contained in soybeans are preserved for a long time, and the addition of subsidiary ingredients in the cooking of soft tofu stew eliminates the need for a separate seasoning or other ingredients in the process of eating soft tofu stew. Instant ready-to-do dumplings put in a pot and boiled for soup It relates to a process for preparing a soup.
순두부, 고추장, 육수, 밀봉포장 Soft tofu, red pepper paste, broth, sealed packaging
Description
본 발명은 포장용 즉석 순두부찌개 및 그의 제조방법에 관한 것으로, 이를 더욱 상세하게 설명하면, 먼저, 밀봉할 수 있는 포장용기에 순두부를 넣고, 순두부와 조화를 가지는 육수와 고추장을 별도로 만들어 첨가하고, 부재료로 조갯살, 굴, 한우소고기와 같은 동물성식품을 추가하고, 파, 고춧가루, 팽이버섯, 쑥갓, 다진마늘, 참기름과 같은 양념을 추가로 첨가하여 밀봉 포장하여 유통하도록 함으로서, 밀봉포장으로 순두부의 식감이 좋고 콩에 함유된 맛과 영양성분이 오래도록 보존되도록 하는 것과 순두부찌개의 조리시 부재료의 첨가로 순두부찌개를 먹는 과정에서 별도의 양념이나 기타 부재료를 준비할 필요가 없음과 동시에 소비자가 포장 뚜껑만을 벗겨 뚝배기에 넣어 끓여서 국으로 만들어 간편하게 섭취할 수 있도록 하는 포장용 즉석 순두부찌개의 제조방법에 관한 것이다. The present invention relates to an instant soft tofu stew for packaging and a manufacturing method thereof, which will be described in more detail, first, putting soft tofu in a sealable packaging container, separately adding broth and red pepper paste having a harmony with soft tofu, and By adding animal foods such as clams, oysters and Korean beef, and adding seasonings such as green onions, red pepper powder, enoki mushroom, wormwood, chopped garlic and sesame oil, they are sealed and packaged for distribution. The good taste and nutrients contained in soybeans are preserved for a long time, and the addition of subsidiary ingredients in the cooking of soft tofu stew eliminates the need for a separate seasoning or other ingredients in the process of eating soft tofu stew. Instant ready-to-do dumplings put in a pot and boiled for soup It relates to a process for preparing a soup.
일반적으로, 두부의 원료가 되는 콩은 단백질이 35-40%, 지방질이 18-25%, 섬유질이 3-4%, 회분이 약 5% 정도로서 곡류와 함께 중요한 식량자원이 되고 있다. 또한 콩의 단백질은 식물성 식품의 것으로는 가장 질이 우수한 것으로서 그의 약 40%가 필수아미노산으로 이루어져 있다. 따라서 콩은 예로부터 밭에서 나는 쇠고기로 불려지고 있다. 특히 콩에는 레시틴, 사포닌, 이소플라본 등이 함유되어 있어 뇌의 노화 방지, 성인병 예방, 간장기능 회복, 혈전증 예방, 각종 심장질환 및 암 예방과 치료효과가 있다고 알려져 있다. 이와 같은 우수한 식량 자원인 콩을 갈아서 만든 것이 두부이다. 콩을 날로 먹으면 거의 소화가 되지 않고 익혀 먹어도 약 60% 정도만 소화되나, 두부는 약 95% 정도까지 소화시킬 수 있어서 콩을 두부로 가공하여 먹는 것이 영양학적 측면에서 매우 효과적이다. 따라서 두부는 단백질 섭취가 중요하지만 고기 섭취로 인한 콜레스테롤 증가로 합병증이 우려되는 당뇨병 환자들에게 적극 권장되는 식품이며, 뛰어난 소화흡수율에도 불구하고 열량이 낮아 다이어트 식품으로도 각광 받고 있다. 두부는 만드는 과정 중 가열시간과 응고제, 굳히는 방법에 따라 보통 두부, 순두부, 연두부 등 여러 종류로 나뉜다. In general, soybeans, which are the raw materials of tofu, contain 35-40% protein, 18-25% fat, 3-4% fiber, and about 5% ash, which are important food sources with grains. In addition, the protein of soybean is the highest quality of vegetable foods, about 40% of which is composed of essential amino acids. Soybeans have long been called beef from fields. In particular, soybean contains lecithin, saponin, isoflavone, etc., and is known to prevent brain aging, adult disease, liver function recovery, thrombosis prevention, various heart diseases and cancer prevention and treatment. Tofu is made by grinding soy, an excellent food resource. If you eat soybeans, it is almost indigestible and can be digested by eating about 60%, but tofu can be digested by about 95%, so processing the beans tofu is very effective in terms of nutrition. Therefore, tofu is an important food for diabetics who are concerned about complications due to increased cholesterol due to protein intake, and despite the excellent digestive absorption rate is low in calories and is also gaining attention as a diet food. Tofu is usually divided into various types such as tofu, soft tofu, and soft tofu, depending on the heating time, coagulant and hardening method.
그 중에서도 순두부는 일반두부에 비해 부드러워 인체 흡수율이 매우 뛰어나고 단백질의 함유량이 40%에 가까우며 섬유질과 칼슘, 회분, 철분 외에도 필수 아미노산이 풍부하고 혈관벽에 붙은 콜레스테롤을 제거하여 동맥경화를 예방함과 동시에 심장병, 당뇨병 등의 성인병을 예방해 주므로 건강식, 다이어트 음식 등으로 많이 활용되고 있다. Among them, soft tofu is softer than normal tofu, so it has a very good absorption of human body, and has a protein content close to 40%. It is rich in fiber, calcium, ash, and iron. It is also rich in essential amino acids and removes cholesterol from the walls of blood vessels. It prevents adult diseases such as diabetes and is being used as a health food and diet food.
통상적인 순두부의 제조공정은, 정선 → 침지 → 마쇄 → 가열 → 여과 → 냉각 → 응고 → 포장 → 살균공정을 거쳐 냉각하는 방법이 사용되고 있으며, 이러한 방법으로 만들어진 순두부는 영양가가 풍부한 것에 비해 싱겁고 밋밋한 맛으로 인해 별도로 양념장을 끼얹어 먹거나 또는 자극적인 맛에 길들여진 젊은 층을 비롯한 대부분의 소비자들은 고춧가루, 파 등으로 양념한 후 조갯살이나 굴 등을 넣고 끓인 순두부찌개를 선호하는 편인데, 이런 경우 별도로 양념장이나 기타 부재료를 준비해야만 하는 번거로움이 있었다.In general, the process of manufacturing soft tofu is cooled by selection, dipping, grinding, heating, filtration, cooling, coagulation, packaging, and sterilization, and the soft tofu made with this method is rich and nutritious. Most consumers, including younger people who eat with seasoned sauces or younger people who are domesticated with a stimulating taste, prefer to do it with red pepper powder or green onions, and then boiled with tofu or oysters. There was a hassle to prepare for the fee.
본 발명은 상기와 같은 문제점을 해결하기 위하여 개발된 것으로서, 순두부를 이용하여 포장용 즉석 순두부찌개를 제조하기위한 방법으로, 포장용기에 순두부와 조화를 이룰 수 있는 육수, 고추장을 별도로 만들어 사용하고, 부재료로 조갯살이나 굴, 한우소고기와 같은 동물성식품을 추가하고, 파, 고춧가루, 팽이버섯, 쑥갓, 다진마늘, 참기름과 같은 양념을 추가로 첨가하여 밀봉 포장하여 유통하도록 하는 포장용 즉석 순두부찌개의 제조방법에 관한 것이다.The present invention was developed to solve the above problems, a method for manufacturing instant tofu spicy stew for packaging using soft tofu, using separately made of broth and red pepper paste that can be in harmony with the soft tofu in the packaging container, In addition to the animal foods such as clams, oysters, Hanwoo beef, and the addition of seasonings such as green onions, red pepper powder, oyster mushrooms, garland chrysanthemum, chopped garlic, sesame oil, the method of manufacturing instant soft tofu stew for packaging It is about.
이로 인하여, 부재료의 준비 등으로 인한 불편함을 방지할 수 있을 뿐만 아니라, 순두부의 식감이 좋고 콩에 함유된 맛과 영양성분이 오래도록 보존되도록 하는 포장용기를 사용하였으며, 이로부터 제조된 포장용 즉석 순두부찌개는 부재료로 단백질원의 동물성 식품의 추가와 각종 양념이 첨가 된것으로, 순두부찌개를 먹는 과정에서 별도의 양념이나 기타 부재료를 준비할 필요가 없음과 동시에 소비자가 포장 뚜껑만을 벗겨 뚝배기에 넣어 끓여서 찌개로 만들어 간편하게 섭취할 수 있도록 하는데 목적이 있다.For this reason, it is possible to prevent discomfort due to the preparation of the subsidiary materials, and to use the packaging container to improve the texture of the soft tofu and preserve the taste and nutritional ingredients contained in the beans for a long time. Stew is an ingredient that contains animal sources of protein source and various seasonings.In the process of eating soft tofu stew, there is no need to prepare separate seasonings or other ingredients. The purpose is to make it easier to consume.
본 발명은 순두부를 이용하여 포장용 즉석 순두부찌개를 제공하기 위하여, 포장용기에 순두부와 조화를 이룰 수 있는 육수와 고추장을 별도로 만들어 사용하고, 부재료인 동물성식품과 각종 양념을 첨가하여 밀봉 포장하여 유통함으로서, 밀봉포장으로 순두부의 식감이 좋고 콩에 함유된 맛과 영양성분이 오래도록 보존되도록 하는 것과 순두부찌개의 조리시 부재료의 첨가로 순두부찌개를 먹는 과정에서 별도의 양념이나 기타 부재료를 준비할 필요가 없음과 동시에 소비자가 포장 뚜껑만을 벗겨 뚝배기에 넣어 끓여서 국으로 만들어 간편하게 섭취할 수 있도록 하는 효과를 제공함에 있다. In order to provide instant instant tofu stew for packaging using soft tofu, by using separately made broth and red pepper paste that can harmonize with soft tofu in a packaging container, by adding a sealed animal food and various seasonings, In order to improve the texture of the tofu and to preserve the taste and nutritional content of the soybeans with sealed packaging, and to add the tofu during the cooking of the tofu stew, there is no need to prepare additional spices or other ingredients in the process of eating the tofu stew. At the same time, it provides the effect that consumers can simply take off the packaging lid and put it in the pot to make it for soup.
본 발명은 상기와 같은 문제점을 해결하기 위하여 개발된 것으로서, 도 1의 본 발명인 포장용 즉석 순두부찌개 제조방법의 흐름도를 참고하여 설명하면, 순두부를 이용하여 포장용 즉석 순두부찌개를 제조하기위한 방법으로, 포장용기에 순두부와 조화를 이룰 수 있는 육수(1), 고추장(2)을 별도로 만들어 사용하고, 부재료로 조갯살이나 굴, 한우소고기와 같은 동물성식품을 추가하고, 파, 고춧가루, 팽이버섯, 쑥갓, 다진마늘, 참기름과 같은 양념을 추가로 첨가하여 밀봉 포장하여 유통하도록 하여 포장용 즉석 순두부찌개의 제조방법에 관한 것이다.The present invention was developed in order to solve the above problems, and described with reference to the flow chart of the instant instant tofu stew manufacturing method of the present invention of Figure 1, by using a tofu to prepare instant soft tofu stew for packaging, packaging Make a separate broth (1) and red pepper paste (2) that can harmonize with soft tofu in the container, and add animal foods such as clams, oysters and Korean beef, and add green onions, red pepper powder, oyster mushrooms, cucurbita, and chopped The present invention relates to a method for manufacturing instant soft tofu stew for packaging by additionally adding seasonings such as garlic and sesame oil to seal packaging.
이하, 본 발명의 구성에 대하여 아래 실시예를 통하여 더욱 상세히 설명하나, 본 발명의 권리범위가 아래 실시예에 만 한정되어지는 것은 아니며, 본 발명의 범주와 사상을 벗어나지 않는 범위 내에서 다양한 변형실시가 가능하다.Hereinafter, the configuration of the present invention will be described in more detail with reference to the following examples, but the scope of the present invention is not limited only to the following examples, and various modifications can be made without departing from the scope and spirit of the present invention. Is possible.
[[ 실시예Example 1] One] 순두부찌개Tofu Stew 전용 육수의 제조 Production of exclusive broth
순두부찌개 전용 육수를 제조하기 위하여, 돼지뼈를 선별하여 세척한 후, 돼지뼈 5 kg을 다시 물이 담긴 용기에 넣어 피 빼기를 한 후, 피 빼기가 끝난 돼지뼈를 물과 함께 솥에 넣어 센불로 1회 끓인다. 끓인 물은 버리고, 건져낸 돼지뼈를 물 20ℓ, 양파 1kg, 대파 500g, 무 2kg, 건멸치 1kg, 생강 500g과 함께 솥에 넣은 후, 8~10시간 끓이고, 끓인 돼지뼈를 건져내어 체에 거른 후, 육수를 회수하여 식히고, 기름기를 제거하고 맑은 육수(1)만을 사용한다. 포장용 즉석 순두부찌개의 제조 시에는 육수(1) 300ml에 소금 1g으로 밑간을 하여 사용한다. In order to prepare a special broth for soft tofu stew, the pork bones are selected and washed, and then 5 kg of pork bones are put back into a container containing water and blood is drained. Boil once. Discard the boiled water, put the removed pork bone in a pot with 20 liters of water, 1 kg of onion, 500 g of leeks, 2 kg of radish, 1 kg of dried anchovies, and 500 g of ginger, boil for 8 to 10 hours, simmer the boiled pork bone and filter it Recover the broth, cool it, remove the grease, and use only clear broth (1). When preparing instant soft tofu stew for packaging, use 1 ml of salt in 300 ml of broth (1).
[[ 실시예Example 2] 2] 순두부찌개Tofu Stew 전용 발효고추장의 제조 Preparation of dedicated fermented red pepper paste
순두부찌개 전용 고추장을 제조하기 위하여, 물 3ℓ에 엿기름 500g, 밀가루 3kg을 섞은 후, 60~80℃에서 6시간 정도 당화 시킨 후, 30분간 끓여 농축하고 냉각하였다. 냉각된 당화액에 고추가루 3kg과 소금 50g 을 첨가하여 잘 혼합한 후, 용기에 담아 발효시켜 발효된 고추장(2)을 제조한다. To prepare a soybean paste specialty gochujang, 500 g of malt and 3 kg of flour were mixed with 3 l of water, and then saccharified for about 6 hours at 60-80 ° C., then boiled for 30 minutes, concentrated and cooled. 3kg of chilled red pepper powder and 50g of salt were added to the cooled saccharified solution, mixed well, and fermented in a container to prepare fermented red pepper paste (2).
[[ 실시예Example 3] 포장용 즉석 3] Instant packaging 순두부찌개Tofu Stew 의 제조방법 Manufacturing Method
포장용 즉석 순두부찌개의 제조방법은,Manufacturing method of instant soft tofu stew for packaging,
밀봉할 수 있는 포장용기에 상기에서 제조된 육수(1) 300ml와 소금 1g을 넣고, Put the 300ml of broth (1) prepared above and 1g of salt in a sealed container,
상기에서 제조된 발효된 고추장(2) 5g을 첨가하고, 순두부 300g, 굴 10~15g, 조갯살 5~10g, 한우소고기 5g, 파 3~5g, 고춧가루 5g, 팽이버섯 3g, 쑥갓 3g, 참기름 1g, 다진마늘 3g을 순차적으로 넣은 후, 밀봉하여 포장용 즉석 순두부찌개를 제조하여 유통 및 판매하게 되어진다.5 g of fermented red pepper paste (2) prepared above is added, and tofu 300g, oyster 10-15g, clam 5-10g, Korean beef beef 5g, green onion 3-5g, red pepper powder 5g, oyster mushroom 3g, cucurbita 3g, sesame oil 1g, 3g of chopped garlic is added sequentially, and then sealed to produce instant soft tofu stew for packaging, distribution and sale.
상기 본 발명에 사용되는 순두부는, 일반적으로 제조되어지는 방법과 같이, 콩에 붙은 이물질을 제거하고 물에 불리는 세척 및 침지단계를 거치고, 불린 콩과 물을 혼합하여 마쇄한 후, 마쇄된 콩물을 끓인 후, 뜸을 들이는 가열단계를 거쳐, 가열된 콩물을 두유와 비지로 분리하고, 분리된 두유를 응고제와 물을 혼합한 응고용액에 와류가 형성되도록 돌려가며 신속하게 투입하여 응고시키고 응고된 순두부를 사용한다.The soft tofu used in the present invention, like the method generally prepared, removes foreign substances adhering to soybeans, goes through a washing and soaking step called water, and then pulverizes the mixed soybeans and water, followed by grinding. After boiling, the heated soybean water is separated into soy milk and bean curd by heating the moxibustion, and the separated soy milk is added to the coagulant solution mixed with the coagulant and water to form a vortex and solidified quickly. Use soft tofu.
따라서, 본 발명인 상기의 순차적인 방법에 의해 제조된 순두부를 이용한 즉석순두부찌개는 밀봉할 수 있는 포장용기에 순두부를 넣고, 순두부와 조화를 가지 는 육수와 고추장을 별도로 만들어 첨가하고, 부재료로 조갯살, 굴, 한우소고기와 같은 동물성식품을 추가하고, 파, 고춧가루, 팽이버섯, 쑥갓, 다진마늘, 참기름과 같은 양념을 추가로 첨가하여 밀봉 포장하여 유통하도록 함으로서, 밀봉포장으로 순두부의 식감이 좋고 콩에 함유된 맛과 영양성분이 오래도록 보존되도록 하는 것과 순두부찌개의 조리시 부재료의 첨가로 순두부찌개를 먹는 과정에서 별도의 양념이나 기타 부재료를 준비할 필요가 없음과 동시에 소비자가 포장 뚜껑만을 벗겨 뚝배기에 넣어 센불에 끓인 후, 중불로 줄여서 5분 정도 졸인 다음, 추가로 다진 마늘과 쑥갓, 참기름을 넣어 먹으면 좋은 맛을 가진 찌개로 만들어 간편하게 섭취할 수 있도록 하는 포장용 즉석 순두부찌개를 제공함으로서 소비자가 요구하는 고영양식으로 품질의 고급화 및 간편성을 갖춘 탕국류의 제품으로 유용할 것이라 사료된다.Therefore, instant tofu stew using the soft tofu prepared by the above-described sequential method of the present invention puts the soft tofu in a sealable packaging container, adds broth and red pepper paste having harmony with the soft tofu, and adds clam meat as an ingredient. By adding animal foods such as oysters and Korean beef, and adding seasonings such as green onion, red pepper powder, enoki mushroom, wormwood, chopped garlic, and sesame oil, they are sealed and packaged for distribution. By keeping ingredients and nutritional ingredients for a long time and adding ingredients when cooking soft tofu, there is no need to prepare extra seasonings or other ingredients in the process of eating soft tofu stew. Boil over high heat, reduce to medium heat and boil for 5 minutes, then add chopped garlic, garland chrysanthemum, and sesame oil It is expected to be useful as a product of soup soup with high quality and simplicity with high-quality foods that consumers demand by providing instant instant tofu stew for packaging by making stew with good taste.
제1도는 본 발명인 포장용 즉석 순두부찌개흐름도1 is an instant soft tofu stew for packaging
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101353500B1 (en) | 2013-06-03 | 2014-01-21 | 김우정 | Jjamppong soft bean curd, and method for manufacturing the same |
| CN104207162A (en) * | 2014-08-25 | 2014-12-17 | 安徽源牌实业（集团）有限责任公司 | Traditional blood tofu |
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| KR102314230B1 (en) * | 2021-05-06 | 2021-10-19 | 엠플러스에프엔씨(주) | Method for manufacturing a soft bean curd with improved nutritional, hygiene and storage properties, and a soft bean curd meal kit manufactured by this method |
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| KR940003982A (en) * | 1992-08-18 | 1994-03-14 | 다나까 마스오 | Self-crosslinking resin |
| KR20060078804A (en) * | 2004-12-31 | 2006-07-05 | 주식회사 두산 | Additive composition for watery bean curd and ready-to-eat watery bean curd comprising the same |
| KR100888006B1 (en) | 2007-05-01 | 2009-03-10 | 곽춘식 | Instant unglazed earthenware bowl pot stew manufacturing method |
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| KR940003982A (en) * | 1992-08-18 | 1994-03-14 | 다나까 마스오 | Self-crosslinking resin |
| KR20060078804A (en) * | 2004-12-31 | 2006-07-05 | 주식회사 두산 | Additive composition for watery bean curd and ready-to-eat watery bean curd comprising the same |
| KR100888006B1 (en) | 2007-05-01 | 2009-03-10 | 곽춘식 | Instant unglazed earthenware bowl pot stew manufacturing method |
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| KR101353500B1 (en) | 2013-06-03 | 2014-01-21 | 김우정 | Jjamppong soft bean curd, and method for manufacturing the same |
| CN104207162A (en) * | 2014-08-25 | 2014-12-17 | 安徽源牌实业（集团）有限责任公司 | Traditional blood tofu |
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