KR101426310B1 - Method of Manufactruing a dried radish greens and the one using it - Google Patents

Method of Manufactruing a dried radish greens and the one using it Download PDF

Info

Publication number
KR101426310B1
KR101426310B1 KR1020120005371A KR20120005371A KR101426310B1 KR 101426310 B1 KR101426310 B1 KR 101426310B1 KR 1020120005371 A KR1020120005371 A KR 1020120005371A KR 20120005371 A KR20120005371 A KR 20120005371A KR 101426310 B1 KR101426310 B1 KR 101426310B1
Authority
KR
South Korea
Prior art keywords
seagrass
frozen
dried
present
hours
Prior art date
Application number
KR1020120005371A
Other languages
Korean (ko)
Other versions
KR20130084526A (en
Inventor
염광연
Original Assignee
사비팜영농조합법인
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 사비팜영농조합법인 filed Critical 사비팜영농조합법인
Priority to KR1020120005371A priority Critical patent/KR101426310B1/en
Publication of KR20130084526A publication Critical patent/KR20130084526A/en
Application granted granted Critical
Publication of KR101426310B1 publication Critical patent/KR101426310B1/en

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/0215—Post-treatment of dried fruits or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/005—Preserving by heating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • 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
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

Abstract

신속하게 조리 가능한 본 발명에 따른 시래기 제조방법은 선별된 시래기를 -20 ~ -15℃에서 48시간 1차 냉동하고, 냉동된 시래기를 95 ~ 100℃에서 10분간 삶으며, 삶은 시래기를 40 ~ 50℃의 온수와 10℃ 이하의 찬물에서 세척한 후 수분이 70 ~ 80중량%가 되도록 탈수하고, 탈수된 시래기를 -25 ~ -18℃에서 120일 동안 2차 냉동 및 숙성하며, 냉동 숙성된 시래기를 10 ~ 15℃에서 72시간 건조하고, 건조된 시래기를 절단하여 포장함으로써 이루어지며, 이를 이용하여 제조된 시래기는 최종 상태가 냉동이 아닌 건조된 상태이므로 유통이 편리하고, 나아가 빠른 시간 안에 시래기를 만들 수 있기 때문에 조리 시간을 효과적으로 줄일 수 있다. In the method of producing seagrass according to the present invention, a selected seagrass is firstly frozen at -20 to -15 ° C for 48 hours, the frozen Seagrass is boiled at 95 to 100 ° C for 10 minutes, Deg.] C and then dehydrated to a moisture content of 70 to 80% by weight, the dehydrated Saggera is secondarily frozen and aged at -25 to -18 [deg.] C for 120 days, and the freeze- Dried at 10 to 15 ° C for 72 hours, and then dried and packed, and then packaged and packed. The resulting syringes were dried in a final state, not in a frozen state, so that they were convenient to distribute, So that the cooking time can be effectively reduced.

Description

시래기 제조방법 및 이를 이용한 시래기{Method of Manufactruing a dried radish greens and the one using it}BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method of manufacturing a syringe,

본 발명은 시래기 제조방법에 관한 것으로서, 더욱 상세하게는 물에 불리지 않고 바로 조리 가능한 시래기 제조방법에 관한 것이다.The present invention relates to a method of making a seagrass, and more particularly, to a method of making a seagrass that can be cooked without being called water.

일반적으로 '봄의 기운은 쑥에, 가을의 기운은 무청에 있다'라는 말이 있듯이, 무청을 말린 시래기는 건조 과정에서 식이섬유가 서너 배 늘어나기 때문에 겨울철 부족하기 쉬운 비타민과 무기질 섭취를 보충하기에 좋은 식재료이다.In general, as the term "spring energy is mugwort, autumn energy is in the mugwort," the dried mugwort is supplemented with vitamins and minerals that are easily scarce in the winter because the dietary fiber is multiplied by three in the drying process Good food.

한국 공개특허 제10-2009-0024476호에는 무청 시래기를 이용한 된장국 제조방법이 개시되어 있다. 된장과 시래기는 궁합이 잘 맞는 음식으로, 이는 된장의 부족한 비타민과 무기질을 시래기가 보충해 주기 때문이다. 상기 발명에는 시래기를 삶고 냉동하는 과정에서 조직을 연화시킴과 동시에 유통기간을 연장시키며, 시래기를 잘게 절단하여 조리가 간편해지도록 한 시래기 제조방법이 개시되어 있다,Korean Patent Laid-Open No. 10-2009-0024476 discloses a method of manufacturing a miso soup using a bean curd refuse. Miso and Sekjae are a good match, because Sekja supplement the deficient vitamins and minerals of miso. The present invention discloses a method of manufacturing a seagrass that softens tissues during boiling and freezing of seagrass, prolongs the circulation period, and cuts the seagrass finely to simplify the cooking.

하지만, 종래기술은 시래기를 냉동보관된 상태로 유통하기 때문에 신선도를 유지하는 데 비용이 많이 소요되며, 소비자의 입장에서 보면 요리를 하기 위해서는 해동 시간이 필요하므로 조리 시간이 길어지는 단점이 있었다. However, in the prior art, since the syringe is circulated in a frozen state, it takes a lot of cost to maintain the freshness. In view of the consumer, a defrosting time is required to cook the syringe.

한편, 시래기를 냉동하지 않고 말려서 유통하는 재래 방식도 있지만 요리를 하기 위해서는 시래기를 물에 12시간 이상 불려야 하기 때문에 이 또한 조리 시간이 길어지는 단점이 있었다.On the other hand, there is a conventional method in which Siragusa is dried without being frozen, but in order to cook, Siragia must be called for 12 hours or more in water.

본 발명은 상술한 종래 기술에 착안한 것으로서, 본 발명의 목적은 신속하게 조리 가능한 시래기 제조방법 및 이를 이용한 시래기를 제공하는 데 있다. SUMMARY OF THE INVENTION The present invention has been made in view of the above-mentioned prior art, and an object of the present invention is to provide a method of manufacturing a seagrass that can be quickly cooked and a method of using the same.

상기 목적을 달성하기 위한 본 발명에 따른 시래기 제조방법은 시래기를 1차 냉동하고, 냉동된 시래기를 삶으며, 삶은 시래기를 온수 및 찬물로 세척한 후 탈수하고, 탈수된 시래기를 2차 냉동 및 숙성하며, 냉동 숙성된 시래기를 건조하고, 건조된 시래기를 절단하여 포장한다. In order to accomplish the above object, the present invention provides a method for producing seagrass, comprising the steps of: 1) freezing the seagrass; 2) boiling the frozen seagrass; 3) dehydrating the seagrass after washing with hot water or cold water; , Freeze-aged Sinai is dried, and the dried Sinai is cut and packaged.

또한 본 발명에 따른 시래기 제조방법에 있어서, 상기 시래기 냉동은 -20 ~ -15℃에서 48시간 하며, 상기 시래기 삶기는 95 ~ 100℃에서 10분간 하고, 상기 시래기 세척은 삶은 시래기를 40 ~ 50℃의 온수와 10℃ 이하의 찬물에서 세척하며, 세척된 시래기는 수분이 70 ~ 80중량%가 되도록 탈수하고, 상기 시래기의 냉동 숙성은 탈수된 시래기를 -25 ~ -18℃에서 120일 동안 하며, 상기 시래기 건조는 냉동 숙성된 시래기를 10 ~ 15℃에서 72시간 한다. In addition, in the method for manufacturing seagulls according to the present invention, the seagrass is frozen at -20 to -15 ° C. for 48 hours, the seagrass is boiled at 95 to 100 ° C. for 10 minutes, the seagrass is washed at 40 to 50 ° C. And the washed Seagrass is dewatered so as to have a water content of 70 to 80% by weight. The freeze aging of the Seagrass is carried out at -25 to -18 ° C for 120 days, The broodstock drying is carried out at 10 to 15 ° C for 72 hours.

또한 본 발명에 따른 시래기 제조방법에 있어서, 상기 시래기 세척은 온수로 세척 후 찬물에서 세척하며, 상기 시래기 건조 시 수분은 4 ~ 7중량%이다. In addition, in the method for manufacturing seagulls according to the present invention, the seagrass washing is washed in warm water and then in cold water, and the water content is 4 to 7% by weight in drying the seagrass.

본 발명의 다른 측면에 따르면 상기와 같이 방법으로 제조되는 시래기를 포함한다. According to another aspect of the present invention, there is provided a method of manufacturing a sage.

본 발명에 따른 시래기 제조방법 및 이를 이용하여 제조된 시래기는 최종 상태가 냉동이 아닌 건조된 상태이므로 유통이 편리하며, 나아가 빠른 시간 안에 시래기를 만들 수 있기 때문에 조리 시간을 효과적으로 줄일 수 있다. The method for producing seagrass according to the present invention and the seagrass produced by using the method of the present invention are convenient because the final state of the seagrass is dried and not frozen, and the seagrass can be made in a short time, so that the cooking time can be effectively reduced.

도 1은 본 발명의 일 실시예에 따른 시래기 제조방법을 도시한 플로우챠트이다.
도 2 및 도 3은 본 발명의 일 실시예에 따른 시래기를 물에 불리기 전의 상태 및 물에 2분간 불려 놓은 후의 상태를 각각 나타낸 사진이다.1 is a flow chart illustrating a method of manufacturing a seagrass according to an embodiment of the present invention.
Figs. 2 and 3 are photographs respectively showing a state before being called water and a state after being called water for 2 minutes, respectively, according to an embodiment of the present invention.

이하, 본 발명의 바람직한 실시예를 첨부한 도면을 참조하여 상세히 설명하기로 한다.Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

도 1은 본 발명의 일 실시예에 따른 시래기 제조방법을 도시한 플로우차트이다. 도면을 참조하면, 본 실시예에 따른 시래기 제조방법은 1차 냉동 단계(S1), 삶는 단계(S2), 세척 및 탈수 단계(S3), 2차 냉동단계(S4), 건조단계(S5), 포장단계(S6)를 포함한다.1 is a flowchart illustrating a method of manufacturing a seagrass according to an embodiment of the present invention. Referring to the drawings, a method of manufacturing a seagrass according to the present invention includes a first stage of freezing (S1), a boiling step (S2), a washing and dewatering step (S3), a second freezing step (S4) And packaging step S6.

수집된 무청 시래기는 먼저 깨끗하게 세척한 후 선별 과정을 거친다. 선별된 무청 시래기는 -20 ~ -15℃에서 48시간 냉동한다(S1). 1차 냉동 단계(S1)는 시래기의 식감을 높이기 위해 섬유질을 1차 분해하는 공정이다. 상기 온도를 더 낮추거나 냉동 시간을 늘리면, 추후 진행되는 2차 냉동단계에서 시래기가 물러진다. 또한, 1차 냉동 단계(S1)를 거치지 않을 경우 시래기 삶는 단계에 걸리는 시간이 약 4배 정도 더 걸린다.The collected Aspergillus is first cleaned and then screened. The screened frostbite is frozen for 48 hours at -20 to -15 캜 (S1). The primary refrigeration step (S1) is a step of primary decomposition of the fiber to improve the texture of the seagull. When the temperature is further lowered or the freezing time is increased, the sagger is withdrawn in the subsequent secondary cooling stage. Also, it takes about four times longer in the boiling step when the first freezing step (S1) is not performed.

냉동된 시래기는 95 ~ 100℃에서 10분간 삶는다(S2). 상기 온도를 더 낮추거나 삶는 시간을 줄이면, 추후 진행되는 세척 및 탈수 단계에서 찬물로 세척 시 시래기가 질겨지며, 온도를 더 높이거나 삶는 시간을 늘이면 추후 진행되는 건조 단계에서 시래기가 완전 분해되어 죽이 되는 현상이 발생한다. Frozen Sika is boiled for 10 minutes at 95 ~ 100 ℃ (S2). If the temperature is lowered or the boiling time is shortened, the sagger will be squeezed when washed with cold water in the subsequent washing and dehydrating step. If the temperature is increased or the boiling time is increased, the sagas will be completely decomposed A phenomenon occurs.

삶아진 시래기는 40 ~ 50℃의 온수로 2회 세척하고 다시 10℃ 이하의 찬물에서 3회 세척한 후 수분이 70 ~ 80중량%가 되도록 탈수한다(S3). 온수 세척은 시래기에 붙은 이물질을 제거하며, 온수 세척 없이 10℃ 이하의 찬물 세척을 바로 시행할 경우 시래기가 수축하면서 시래기에 붙은 모래나 이물질이 잘 떨어지지 않는다.The boiled seagrass is washed twice with hot water at 40 to 50 ° C, washed three times with cold water at 10 ° C or less, and dehydrated so that the water content is 70 to 80% by weight (S3). Hot water washing removes impurities adhered to the seagrass, and when cold water washing at 10 ° C or less is carried out without hot water washing, the sagging shrinks and sand or foreign matter adhered to the seagull does not fall off easily.

탈수된 시래기는 -25 ~ -18℃에서 120일 동안 냉동 숙성한다(S4). 탈수 중 수분이 많거나 적으면 숙성이 되지 않아 식감이 떨어지며, 숙성 온도가 높으면 냉동이 되기전 시래기가 상하며 숙성 온도가 낮으면 숙성이 되기 전 시래기 얼어버린다.The dehydrated sage is freeze-aged at -25 to -18 占 폚 for 120 days (S4). If the moisture is high or low in the dehydration process, it will not be aged and the texture will decrease. If the aging temperature is high, the sagas will be damaged before freezing. If the aging temperature is low, the sagas will freeze before aging.

냉동 숙성된 시래기는 10 ~ 15℃에서 72시간 건조한다(S5). 건조 온도가 낮으면 시간이 오래 걸리면서 시래기가 질겨지며, 건조 온도가 높으면 시래기가 변질된다. 최종 건조된 시래기의 수분 함량은 4 ~ 7중량%이다.The frozen aged Seagull is dried at 10 to 15 ° C for 72 hours (S5). If the drying temperature is low, it takes a long time and the seedlings are sown, and when the drying temperature is high, the seedlings are changed. The moisture content of the final dried Saggera is 4 to 7% by weight.

건조된 시래기는 1cm 씩 절단하여 포장한다(S6). 포장 단위는 약 100g 정량씩 이루어지며 실리카겔과 같은 제습제를 내부에 동봉하여 파우치 포장된다. The dried Sagittarius is cut by 1 cm and packaged (S6). Packing unit is about 100g in quantity, packed with pouch by enclosing dehumidifier such as silica gel inside.

한편, 상기와 같이 제조된 시래기에 대한 블라인드 테스트 및 현재 시판 중인 냉동 유통 시래기와의 기호도 조사를 총 100명을 대상으로 실시하였다. 재래 방식의 건조된 시래기는 물에 불리는 시간이 상당히 소요되므로 비교를 생략한다.Meanwhile, a blind test for Sinai prepared in the above-described manner, and a preference test with a commercially available frozen distribution system were carried out for a total of 100 persons. The comparison of the dried seagrass of the conventional method is omitted because it takes much time to be called water.

본 발명에 따른 시래기의 블라인드 테스트The blind test of Siragia according to the present invention 상Prize 중medium 하Ha 모름do not know 합계Sum 색상color 1515 5252 22 2121 100(명)100 (persons) 식감(씹는맛)Texture (chewy taste) 3232 4848 55 1515 100(명)100 (persons)

본 발명과 시판 중인 냉동 유통 시래기의 기호도Preferences of the present invention and commercial frozen distribution system 본 발명Invention 시판 제품 ACommodity A 시판 제품 BCommercially available product B 차이 모름No difference 합계Sum 색상color 2222 2323 1919 3636 100(명)100 (persons) 식감(씹는맛)Texture (chewy taste) 3535 1919 2222 2424 100(명)100 (persons)

표 1,2에 나타낸 바와 같이, 본원발명의 시래기는 시판 중인 냉동 유통되는 시래기 제품(A,B)과 비교해 볼 때 색상, 식감 등에서 큰 차이를 가지지 않았다. 하지만, 식감에 있어서는 시판 중인 제품 A,B 보다 선호도가 높았으며, 원재료의 최종 상품 상태를 시식자들에게 공지한 후에는 추후에 꼭 구매하겠다는 의사를 밝힌 소비자가 많았다. As shown in Tables 1 and 2, the seagrass of the present invention had no significant difference in color, texture and the like when compared with commercial products (A and B) which were frozen and circulated. However, in terms of texture, preference was higher than commercial products A and B, and many consumers announced their intention to purchase the product after informing the final product status of the raw material.

도 2 및 도 3은 본 발명에 따른 시래기를 물에 불리기 전의 상태 및 물에 2분간 불려 놓은 후의 상태를 각각 나타낸 사진이다. Fig. 2 and Fig. 3 are photographs respectively showing a state before being called water and a state after being called water for 2 minutes, respectively, according to the present invention.

Claims (5)

삭제delete 선별된 시래기를 -20 ~ -15℃에서 48시간 1차 냉동하고,
상기 냉동된 시래기를 95 ~ 100℃에서 10분간 삶으며,
상기 삶은 시래기를 40 ~ 50℃의 온수와 10℃ 이하의 찬물에서 세척하며, 세척된 시래기는 수분이 70 ~ 80중량%가 되도록 탈수하고,
상기 탈수된 시래기를 -25 ~ -18℃에서 120일 동안 2차 냉동 및 숙성하며,
상기 냉동 숙성된 시래기를 0 ~ 15℃에서 72시간 건조하고,
상기 건조된 시래기를 절단하여 포장하는 시래기 제조방법.The selected seagrass was first frozen at -20 to -15 < 0 > C for 48 hours,
The frozen seagrass was boiled for 10 minutes at 95-100 < 0 > C,
The boiled seaweed is washed with warm water at 40 to 50 ° C and cold water at 10 ° C or less, and the washed seawater is dewatered so that the water content is 70 to 80%
The dehydrated Seagrass is secondarily frozen and aged for 120 days at -25 to -18 < 0 > C,
The frozen aged Saggera were dried at 0 to 15 ° C for 72 hours,
Wherein the dried Sinai is cut and packaged. 제 2항에 있어서,
상기 시래기 세척은 온수로 세척 후 찬물에서 세척하는 시래기 제조 방법.3. The method of claim 2,
Wherein the Sagawa washing is washed with warm water and then with cold water. 제 3항에 있어서,
상기 시래기 건조 시 수분은 4 ~ 7중량%인 시래기 제조방법.The method of claim 3,
Wherein the water content of the sagas is 4 to 7 wt%. 상기 제 2항 내지 제 4항 중 어느 한 항에 의해 제조되는 시래기.5. A Siraclagen produced by any one of claims 2 to 4.
KR1020120005371A 2012-01-17 2012-01-17 Method of Manufactruing a dried radish greens and the one using it KR101426310B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020120005371A KR101426310B1 (en) 2012-01-17 2012-01-17 Method of Manufactruing a dried radish greens and the one using it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020120005371A KR101426310B1 (en) 2012-01-17 2012-01-17 Method of Manufactruing a dried radish greens and the one using it

Publications (2)

Publication Number Publication Date
KR20130084526A KR20130084526A (en) 2013-07-25
KR101426310B1 true KR101426310B1 (en) 2014-08-06

Family

ID=48995113

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020120005371A KR101426310B1 (en) 2012-01-17 2012-01-17 Method of Manufactruing a dried radish greens and the one using it

Country Status (1)

Country Link
KR (1) KR101426310B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20240008465A (en) 2022-07-12 2024-01-19 농업회사법인 주식회사 장수푸드 Manufacturing method for dried radish

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102558176B1 (en) * 2018-01-10 2023-07-21 한국식품연구원 Preparation method of dried vegetable and dried vegetable prepared therefrom
KR102131541B1 (en) 2018-12-18 2020-07-08 김건우 Processing apparatus and method for vegetable processing information

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020090199A (en) * 2002-10-30 2002-11-30 대한민국(광주.전남지방중소기업청) Manufacturing Method of Dryed Leaves
KR20040011578A (en) * 2004-01-12 2004-02-05 백성식 Making method of food for by using radish greens
KR100971313B1 (en) 2009-12-01 2010-07-20 새싹종합식품(주) Dried radish greens and the manufacturing method thereby
KR101027128B1 (en) 2010-11-10 2011-04-06 함지헌 Device for and method of cabbage or tumip dried radishleaves

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20020090199A (en) * 2002-10-30 2002-11-30 대한민국(광주.전남지방중소기업청) Manufacturing Method of Dryed Leaves
KR20040011578A (en) * 2004-01-12 2004-02-05 백성식 Making method of food for by using radish greens
KR100971313B1 (en) 2009-12-01 2010-07-20 새싹종합식품(주) Dried radish greens and the manufacturing method thereby
KR101027128B1 (en) 2010-11-10 2011-04-06 함지헌 Device for and method of cabbage or tumip dried radishleaves

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20240008465A (en) 2022-07-12 2024-01-19 농업회사법인 주식회사 장수푸드 Manufacturing method for dried radish

Also Published As

Publication number Publication date
KR20130084526A (en) 2013-07-25

Similar Documents

Publication Publication Date Title
KR20090132258A (en) Method for producing instant lyophilized porridge
CN103251088B (en) Freeze-dry process preparation method of bulk vegetable egg flower soup base
CN102972511B (en) Processing method of dehydrated shallot leaves
CN104012640B (en) A kind of hot blast and the processing method of microwave combining drying Tonnae Sinensis
KR101426310B1 (en) Method of Manufactruing a dried radish greens and the one using it
CN103393022B (en) A kind of preparation method of freeze-drying apple flakes
CN103081982A (en) Vacuum microwave combined processing method for okra
KR100980386B1 (en) The manufacturing method of instant dried rice
CN103053951A (en) Production method of broad bean leisure food
KR101788118B1 (en) Near-infrared drying method of red pepper
CN102885270A (en) Method for processing dried longan fruits with high moisture content
KR101290183B1 (en) The manufacturing method of dried rice products having excellent restoration effect and the dried rice products manufactured by the same
CN106720221A (en) Lemon tablet multistage variable-temperature drying means
KR101587072B1 (en) Manufacturing method for cooked laver containing aronia berry and cooked laver manufactured thereby
KR20130062557A (en) Method for producing jujube slice using freeze drying and jujube slice produced by the same method
KR101242110B1 (en) Producing method of Korean Bean Pancake containing blueberry
KR101575871B1 (en) Cooking method for immediate brown rice and immediate brown rice using that
CN103392974A (en) Quick-frozen rice noodle and production method thereof
CN105557980A (en) Production method for freeze-dried haw
CN104799211A (en) Preparing method of crisp kiwi fruit slices
CN1245103C (en) Instant shaved noodles, and its prepn. method
KR100491927B1 (en) Food composition comprising embryo bud of rice and manufacturing method thereof
WO2013121952A1 (en) Dehydrated vegetable blocks and method for producing same
KR101642802B1 (en) Manufacturing method for semi-dried mulberry preserved shape using far infrared drying and semi-dried mulberry manufactured using the same
KR101203058B1 (en) The Manufacturing Method of Dried Kimchi by Using Reduced Pressure Drying

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
FPAY Annual fee payment

Payment date: 20170624

Year of fee payment: 4

FPAY Annual fee payment

Payment date: 20180702

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20190808

Year of fee payment: 6