KR101432968B1 - Method of manufacturing flat buckwwheat cakes with a goosefoot and them manufactured by the same method - Google Patents
Method of manufacturing flat buckwwheat cakes with a goosefoot and them manufactured by the same method Download PDFInfo
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- KR101432968B1 KR101432968B1 KR1020130137442A KR20130137442A KR101432968B1 KR 101432968 B1 KR101432968 B1 KR 101432968B1 KR 1020130137442 A KR1020130137442 A KR 1020130137442A KR 20130137442 A KR20130137442 A KR 20130137442A KR 101432968 B1 KR101432968 B1 KR 101432968B1
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Abstract
Description
본 발명은 즉석 조리가 가능한 영양가 높은 명아주나물을 이용한 메밀전병 제조방법 및 그 메밀전병에 관한 것이다.
The present invention relates to a method of manufacturing a buckwheat mallet using high-quality sweet mackerel, which can be instantly cooked, and its buckwheat mellowness.
메밀전병은 메밀가루를 묽게 반죽해서 무, 배추, 고기 등을 소로 넣고 말아 지진 것으로, 지역마다 소가 다양한데, 강원도에서는 송송 썰어 양념한 갓김치를 넣으며 최근에는 배추김치와 돼지고기 소를 넣고, 충북에서는 볶은 당근채, 양념하여 볶은 쇠고기채ㆍ우엉채, 황백지단채, 살짝 데친 부추, 경북에서는 다진 파ㆍ마늘, 참기름, 깨소금, 소금으로 볶은 무채와 참기름, 소금으로 볶은 표고버섯과 실파를 소로 넣는다.The buckwheat noodles are made of buckwheat flour mixed with radish, cabbage, and meat. The soup is different in each region. In Gangwon province, it is made with sliced kimchi and pork cow. Roasted carrots, roasted beef and burdock, burdock, yellow bean jelly, leek minced leeks, and garlic, sesame oil, sesame oil, sesame oil, sesame oil, salt-roasted shiitake mushrooms and shiitake mushrooms in Kyongbuk.
이러한 메밀전병은 예로부터 건강식으로 주목으로 받고 있으나 요리가 불편하고 저장성이 낮은 문제점이 있었다.
Such buckwheat cutlet has been attracting attention as a health food for a long time, but has inconvenience in cooking and low storage stability.
이러한 단점을 해소하기 위해 제안된 대한민국 등록특허 제1052140호(등록일자: 2011. 7. 20., 발명의 명칭: 무설탕 전병)는 무설탕 전병은 곡물가루 및 달걀로 이루어지는 반죽원료 60∼80중량%와 배분말 20∼40중량%를 혼합, 반죽, 분획 및 베이킹하여 이루어지되, 상기 배분말은 배의 과육을 분쇄하여서 된 과육 분쇄물 60∼99.5중량%에 당류 0.5∼40중량%가 혼합되고, 상기 과육 분쇄물과 당류의 혼합물이 동결건조되어 이루어지며, 상기 배분말의 수분함유율은 5중량% 이하이고, 상기 분쇄된 과육에는 비타민씨가 추가로 혼합되는 것을 특징으로 하는 무설탕 전병이 개시되어 있다.Korean Patent No. 1052140 (registered on July 20, 2011, name of invention: sugar-free rice cracker) proposed to overcome these disadvantages is that 60% to 80% by weight of dough raw material consisting of grain powder and egg, Wherein the powder is mixed with 60 to 99.5% by weight of pulverized pulverized pulp, 0.5 to 40% by weight of saccharides are mixed, 20 to 40% by weight of the powder is mixed, kneaded, fractionated and baked, Wherein a mixture of pulverized pulverized material and saccharide is lyophilized, the content of water at the end of the distribution is not more than 5% by weight, and the pulverized pulp is further mixed with vitamin seed.
이러한 종래 기술은, 당뇨, 비만, 성인병 등의 위험요소인 설탕을 제거함으로써, 당뇨병과 같은 각종 성인병 환자들의 간식으로서 활용될 수 있다고 주장하고 설탕 대신에 배분말을 혼합한 것에 지나지 아니하며 성인병 환자식으로 한정되는 문제점이 있었다.
Such conventional techniques are merely a method of using sugar as a snack for various adult diseases such as diabetes by removing sugar as a risk factor such as diabetes, obesity and adult diseases, There was a limited issue.
대한민국 공개특허 제2011-6546호(공개일자: 2011. 1. 20., 발명의 명칭: 메밀김치촌떡)는 메밀가루, 감자전분과 타피오카전분 혼합가루, 물, 소금 등을 반죽하여 외피를 만들고, 배추, 무, 고추가루, 당면, 들깨, 들기름 등으로 소를 만들고, 위에서 제조된 외피와 소를 성형기에 넣고, 한번에 먹기 적당한 크기로 제품을 성형한 다음, 영하 18도로 냉동하여 제조되는 메밀김치촌떡이 개시되어 있다.Korean Patent Publication No. 2011-6546 (published on January 20, 2011, entitled "Buckwheat Kimchi Rice Cake") kneads buckwheat flour, potato starch powder, tapioca starch powder, water and salt, , Cucumbers, radishes, radishes, perilla, perilla, etc., and the above-prepared shells and cows are placed in a molding machine, molded into a size suitable for eating at a time, and then frozen at minus 18 degrees, Lt; / RTI >
또한, 대한민국 공개특허 제2013-49367호(공개일자: 2013. 5. 14., 발명의 명칭: 한국 샌드위치 및 또띠아)는 1. 물 100％, 메밀 140％, 소금 2％ 로 혼합 걸죽하게 반죽하고, 2. 사각후라이팬 사이즈는 가로 19cm 세로 16cm 의 팬에 소형국자 한 국자를 떠서 담고 이때 한국자의 량은 40ml이며 팬을 흔들어 반죽이 고르게 퍼지게 잡아준 다음, 한 국자의 반죽량은 두께 0.4cm가 나오는데 이 두께로 메밀 또띠아(멕시코식 만두피)가 나오면 가로 19cm, 세로 16cm 의 적당한 크기가 나오는데 편리하게 내용물을 넣어 말기에도 적당하고, 4. 위 2, 3 과정 위에 반죽을 한번 더 떠 넣으면 0.8cm 두게의 메밀 샌드위치가 나오는데 가로 사이즈 19cm의 중앙에 필요한 내용물을 놓고 절반을 포개어 덮는데, 이때 접합 부분 가장자리를 국자로 꾹꾹 눌러주면 내용물이 나오지 않으며 이렇게 붙여진 메밀전병은 쫀득쫀득하고 탄력있는 메밀 샌드위치가 된다고 개시되어 있다,Korean Patent Laid-Open Publication No. 2013-49367 (published on Mar. 5, 2013, title of invention: Korean sandwich and tortilla) is prepared by mixing 1. 100% of water, 140% of buckwheat and 2% , 2. Square Frying pan size is 19cm long and 16cm long, and a small ladle is placed in a pan. At this time, the amount of Korean rice is 40ml. After the fan is shaken to spread the dough evenly, the dough amount of one ladle is 0.4cm thick When the buckwheat noodle comes out with this thickness, it is suitable size to put the contents conveniently and come out with a size of 19cm and 16cm. 4. Put the dough once more on top of the above 2 and 3, The buckwheat sandwich comes out in the center of 19cm of horizontal size. The contents are covered with half of the contents. At this time, if the edge of the joint is pressed with a lancet, the contents will not come out. It is said that Jin-buk mackerel is a salty and resilient buckwheat sandwich,
그러나, 이러한 발명들은 메밀을 이용하고 있으나 통상의 지식을 가진 자가 용이하게 발명을 할 수 있을 정도로 기재되어 있지 않은 근원적인 문제점이 있었다.
However, these inventions have a fundamental problem in that buckwheat is used but is not described to such an extent that a person with ordinary knowledge can easily make the invention.
상기와 같은 문제점을 해결하고자 창출된 본 발명의 목적은, 즉석 조리가 가능한 영양가 높은 명아주나물을 이용한 메밀전병 제조방법 및 그 메밀전병을 제공하는 데 있다.
It is an object of the present invention to overcome the above-mentioned problems and provide a method for manufacturing buckwheat buckwheat with high-nutritional high quality sweet potatoes which can be instantly cooked and its buckwheat buckwheat.
이러한 본 발명의 목적은, (a) 메밀가루 140 ~ 155 중량부에 정제수 260 ~ 290 중량부, 전분가루 8 ~ 11 중량부 및 소금 3 ~ 5 중량부를 섞은 메밀반죽을 들기름이 두른 달궈진 팬 위에 부어 지름 90 ~ 120mm 두께 2 ~ 4mm의 피를 만드는 단계와; (b) 상기 피를 뒤집은 후 데친 명아주나물 100 중량부에 세절된 양파 95 ~ 110 중량부, 정제수 70 ~ 82 중량부, 들기름 10 ~ 23 중량부, 식용유 6 ~ 10 중량부, 다진 마늘 5 ~ 13 중량부, 들깨가루 3 ~ 10 중량부, 죽염간장 2 ~ 7 중량부, 죽염 0.2 ~ 1.5 중량부, 합성조미료 0.9 ~ 1.5 중량부, 매운양념분말 0.2 ~ 0.3 중량부 및 천연보존제 0.05 ~ 0.1 중량부를 넣고 버무려진 명아주나물 소를 넣고 마는 단계와; (c) 상기 명아주나물 소가 채워진 상기 피를 적어도 1회 이상 뒤집으면서 메밀전병을 완성하는 단계로 이루어진 명아주나물을 이용한 메밀전병 제조방법에 의해 달성될 수 있다.(A) pouring a buckwheat flour mixed with 260 to 290 parts by weight of purified water, 8 to 11 parts by weight of starch powder and 3 to 5 parts by weight of salt in 140 to 155 parts by weight of buckwheat powder onto a greased pan with perilla oil A step of making blood having a diameter of 90 to 120 mm and a thickness of 2 to 4 mm; (b) 95 to 110 parts by weight of chopped onion, 70 to 82 parts by weight of purified onion, 10 to 23 parts by weight of perilla oil, 6 to 10 parts by weight of edible oil, 5 to 13 parts by weight of garlic, 5 to 13 parts by weight of garlic, 3 to 10 parts by weight of perilla powder, 2 to 7 parts by weight of bamboo salt, 0.2 to 1.5 parts by weight of bamboo salt, 0.9 to 1.5 parts by weight of synthetic seasoning, 0.2 to 0.3 part by weight of spicy seasoning powder and 0.05 to 0.1 part by weight of natural preservative A step of putting the mung bean sprouts and the bean sprouts; and (c) completing the buckwheat bellflower by inverting the blood filled with the baboon bellows at least one time or more.
바람직하게는, 본 발명의 상기 (a)단계의 전분가루는 초산변성전분 가루이며, 상기 (b)단계의 매운양념분말은 1,000SHU의 매운 양념이고, 상기 (b)단계의 천연보존제는 자몽종자추출물 100%인 것을 특징으로 한다.Preferably, the starch powder of step (a) of the present invention is a nitrate-modified starch powder, the spicy seasoning powder of step (b) is a spicy seasoning of 1,000 SHU, and the natural preservative of step (b) And the extract is 100%.
바람직하게는, 본 발명의 상기 (c)단계의 메밀전병을 표면에 묻은 기름을 제거한 다음 포장용기에 담은 후 -18℃ 이하의 온도에서 급속냉동하여 보관하는 (d)단계를 더 포함하는 것을 특징으로 한다.
Preferably, the method further comprises the step (d) of removing the oil attached to the surface of the buckwheat of the step (c) of the present invention and storing the oil in a packaging container, followed by rapid freezing at a temperature of -18 ° C or less .
또한, 본 발명의 다른 목적은, 전술된 방법들 중 어느 한 방법에 의해 제조되는 명아주나물을 이용한 메밀전병에 의해 달성될 수 있다.
Another object of the present invention is also achieved by buckwheat infestation using a sweetpotato herb prepared by any one of the methods described above.
이상과 같은 본 발명은 영양가 높고 건강식인 메밀전병에 약용 성분이 있는 명아주나물 소를 채워 즉석에서 손쉽게 메밀전병을 조리하여 섭취할 수 있는 효과가 있다.
The present invention as described above has an effect that the buckwheat cuttlefish can be easily cooked on the spot by filling the sweet soybean soup with medicinal ingredient in the nutritious and healthy buckwheat cuttle.
이하, 본 발명의 실시예를 참조하여 설명하기로 한다.Hereinafter, embodiments of the present invention will be described.
명아주나물 소 준비하기Prepare a sweet potato soup
데친 명아주나물 100 중량부100 parts by weight of poached cod roe
세절된 양파 95 ~ 110 중량부95 to 110 parts by weight of chopped onion
정제수 70 ~ 82 중량부Purified water 70 to 82 parts by weight
들기름 10 ~ 23 중량부Perilla oil 10 to 23 parts by weight
식용유 6 ~ 10 중량부6 to 10 parts by weight of edible oil
다진 마늘 5 ~ 13 중량부5 to 13 parts by weight of chopped garlic
들깨가루 3 ~ 10 중량부Perilla powder 3 - 10 parts by weight
죽염간장 2 ~ 7 중량부Bamboo salt soy sauce 2-7 parts by weight
죽염 0.2 ~ 1.5 중량부Bamboo salt 0.2 to 1.5 parts by weight
합성조미료 0.9 ~ 1.5 중량부0.9 to 1.5 parts by weight of synthetic seasoning
매운양념분말(1,000SHU) 0.2 ~ 0.3 중량부Spicy seasoning powder (1,000 SHU) 0.2 to 0.3 part by weight
천연보존제 0.05 ~ 0.1 중량부0.05 to 0.1 parts by weight of a natural preservative
본 실시예에서는 데친 명아주나물 100 중량부에 대하여 세절된 양파 등의 내용물을 넣고 골고루 섞어 버무려 명아주나물 소를 준비한다.
In the present embodiment, the contents such as chopped onions are added to 100 parts by weight of poached cod roots, and the roots are evenly mixed to prepare the roasted cod roots.
여기서, 명아주나물은 명아주과의 한해살이풀로서 전국 각지에 야생하며 는장이, 는쟁이, 능쟁이, 개비름이라고 하며, 어린 잎은 데쳐서 나물로 많이 먹는데, 어린 잎을 5-6월에 꽃술이 나기 전에 따서 햇빛에 말려 먹을 때마다 한 번씩 삶아서 먹거나 신선한 것은 그대로 사용하여 먹는다. 그리고, 명아주는 전초(全草)를 여(藜)라고 부르며 약용하며, 신경통, 고혈압, 중풍 등을 예방하는데 효과가 있는 약용식물이다.Here, the Sweet Honey Bee is an annual herbaceous plant of the Honeysuckle, and it is called the wild in the wild in all parts of the country. The young leaves are called the stinks and the lint, and the young leaves are eaten as herbs. When it is dried in sunlight, it boils once and eats it, and eats it using fresh thing as it is. And, it is a medicinal plant which is effective to prevent neuralgia, hypertension, paralysis, and the like, and is called medicinal herb called 藜 (藜).
본 실시예에 사용되는 명아주는 말리거나 살짝 데쳐서 말려 보관한 것을 사용하는 것이 바람직하며, 말린 명아주를 사용하는 경우에는 적어도 1회 이상 수세한 후 뜨거운 물에 데쳐 사용한다.
It is preferable to use the dried starch used in this embodiment as dried or slightly heated and dried. If dried starch is used, it is washed at least once and then used in hot water.
본 발명의 매운양념분말의 매운맛은 스코빌 단위 1,000SHU(Scoville Heat Unit)를 사용하며, 통상적으로 우리나라 청양고추의 매운맛은 4,000 ~ 12,000SHU 정도이다.The spicy taste of the spicy seasoning powder of the present invention uses Scoville Heat Unit (1,000SHU), and the hot spicy taste of Korean red pepper is generally 4,000 ~ 12,000 SHU.
또한, 본 실시예의 천연보존제는 자몽종자추출물 100%이다.
The natural preservative of this Example is 100% grapefruit seed extract.
전병 레시피 (반죽) Recipe (dough)
메밀가루 140 ~ 155 중량부Buckwheat flour 140 to 155 parts by weight
정제수 260 ~ 290 중량부260-290 parts by weight of purified water
전분가루 8 ~ 11 중량부8 to 11 parts by weight of starch powder
소금 3 ~ 5 중량부3 to 5 parts by weight of salt
위 레시피에 해당되는 정제수에 메밀가루, 전분가루 및 소금을 집어넣고 반죽을 한다. 여기서, 메밀 반죽을 바로 사용하는 경우를 제외하고는, 밀폐 용기에 -5 ~ 5℃의 온도에서 저온 보관하는 것이 바람직하다.Put the buckwheat flour, starch powder and salt into the purified water corresponding to the recipe above and knead it. Here, it is preferable that the container is stored at a temperature of -5 to 5 캜 at a low temperature, unless the buckwheat dough is directly used.
그리고, 본 발명에서 사용되는 전분가루는 초산 변성전분 가루이다.
The starch powder used in the present invention is acetic acid modified starch powder.
명아주나물 메밀전병 만들기Honeysuckle herb making buckwheat rice cracker
1. 달군 팬에 들기름을 두른다.1. I put oil on my fans.
2. 메밀 반죽을 들기름이 두른 팬 위에 부어 지름 90 ~ 120mm의 피를 만들되 피 두께는 2 ~ 4mm가 바람직하다.2. Pour the buckwheat dough into a peristomoic pan to make blood of 90 ~ 120mm in diameter, preferably 2 ~ 4mm thick.
3. 피를 뒤집어 양념된 명아주나물 소를 넣고 피를 접고 말아 적어도 1회 이상 뒤집으면서 달궈진 들기름으로 지져 메밀전병을 완성한다.3. Turn over the blood and put the seasoned honey beef cattle into it, fold the blood, turn it over at least once, and finish it with the sweetened perilla oil.
4. 완성된 메밀전병을 표면에 묻은 기름을 제거한 다음 포장용기에 담은 후 -18℃ 이하의 온도에서 급속냉동하여 보관한다.
4. Remove the oil on the surface of the finished buckwheat whole, then store it in the packing container, store it at -18 ℃ or below for quick freezing.
이상과 같은 본 발명의 실시예는 영양가 높고 건강식인 메밀전병에 약용 성분이 있는 명아주나물 소를 채워 즉석에서 손쉽게 메밀전병을 조리하여 섭취할 수 있는 특징이 있다.
As described above, the embodiment of the present invention is characterized in that buckwheat mushrooms with high nutritional value and good health are filled with sweet potato herbs having medicinal ingredients and cooked with buckwheat mushrooms easily on the spot.
이상과 같은 본 발명은 일 실시예에 한정되어 설명되었으나, 이에 한정되지 않고 본 발명의 기술적 사상을 토대로 변형되는 실시예들은 모두 본 발명의 권리범위에 속함이 분명하다.While the present invention has been described with reference to exemplary embodiments, it is to be understood that the invention is not limited to the disclosed exemplary embodiments.
Claims (4)
(b) 상기 피를 뒤집은 후 데친 명아주나물 100 중량부에 세절된 양파 95 ~ 110 중량부, 정제수 70 ~ 82 중량부, 들기름 10 ~ 23 중량부, 식용유 6 ~ 10 중량부, 다진 마늘 5 ~ 13 중량부, 들깨가루 3 ~ 10 중량부, 죽염간장 2 ~ 7 중량부, 죽염 0.2 ~ 1.5 중량부, 합성조미료 0.9 ~ 1.5 중량부, 매운양념분말 0.2 ~ 0.3 중량부 및 천연보존제 0.05 ~ 0.1 중량부를 넣고 버무려진 명아주나물 소를 넣고 마는 단계와;
(c) 상기 명아주나물 소가 채워진 상기 피를 적어도 1회 이상 뒤집으면서 메밀전병을 완성하는 단계로 이루어진 명아주나물을 이용한 메밀전병 제조방법.
(a) Pour 200-300 parts by weight of buckwheat flour on a heated pan with perilla oil mixed with 260-290 parts by weight of purified water, 8-11 parts by weight of starch powder and 3-5 parts by weight of salt, Making 4 mm of blood;
(b) 95 to 110 parts by weight of chopped onion, 70 to 82 parts by weight of purified onion, 10 to 23 parts by weight of perilla oil, 6 to 10 parts by weight of edible oil, 5 to 13 parts by weight of garlic, 5 to 13 parts by weight of garlic, 3 to 10 parts by weight of perilla powder, 2 to 7 parts by weight of bamboo salt, 0.2 to 1.5 parts by weight of bamboo salt, 0.9 to 1.5 parts by weight of synthetic seasoning, 0.2 to 0.3 part by weight of spicy seasoning powder and 0.05 to 0.1 part by weight of natural preservative A step of putting the mung bean sprouts and the bean sprouts;
and (c) completing the buckwheat bellflower by inverting the blood filled with the bellwether herb at least once more.
상기 (a)단계의 전분가루는 초산변성전분 가루이며, 상기 (b)단계의 매운양념분말은 1,000SHU의 매운 양념이고, 상기 (b)단계의 천연보존제는 자몽종자추출물 100%인 것을 특징으로 명아주나물을 이용한 메밀전병 제조방법.
The method according to claim 1,
Wherein the starch powder in step (a) is acetic acid-modified starch powder, the spicy sauce powder in step (b) is a spicy sauce of 1,000 SHU, and the natural preservative in step (b) Process for the production of buckwheat poplar using.
상기 (c)단계의 메밀전병을 표면에 묻은 기름을 제거한 다음 포장용기에 담은 후 -18℃ 이하의 온도에서 급속냉동하여 보관하는 (d)단계를 더 포함하는 것을 특징으로 하는 명아주나물을 이용한 메밀전병 제조방법.
The method according to claim 1,
Further comprising the step of (d) removing the oil attached to the surface of the buckwheat in step (c) and then storing the oil in a packaging container, followed by rapid freezing at a temperature below -18 캜 to store the buckwheat How to make a rice cracker.
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| KR20160114007A (en) | 2016-09-13 | 2016-10-04 | 제주대학교 산학협력단 | Manufacturing method for instant roasting buckwheat cakes roll comprising black cattle tenderloin and instant roasting buckwheat cakes roll comprising black cattle tenderloin manufactured by the same |
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| KR101167859B1 (en) * | 2010-02-22 | 2012-07-24 | 주식회사농심 | Preparation method of low fat oil-fried needle |
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