KR101800537B1 - Method for manufacturing instant-type radish leaves and instant-type radish leaves manufactured thereby - Google Patents

Method for manufacturing instant-type radish leaves and instant-type radish leaves manufactured thereby Download PDF

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KR101800537B1
KR101800537B1 KR1020160033817A KR20160033817A KR101800537B1 KR 101800537 B1 KR101800537 B1 KR 101800537B1 KR 1020160033817 A KR1020160033817 A KR 1020160033817A KR 20160033817 A KR20160033817 A KR 20160033817A KR 101800537 B1 KR101800537 B1 KR 101800537B1
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seagrass
water
base
instant
softening
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KR1020160033817A
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Korean (ko)
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KR20170109788A (en
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최종철
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최종철
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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
    • 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
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • 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
    • 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
    • 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
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/2112—Curcumin, turmeric
    • 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
    • A23V2300/10—Drying, dehydrating
    • 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
    • A23V2300/31—Mechanical 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)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The present invention is sterilized to be hygienic and does not need to be called water, so that it can be easily cooked and there is no need to peel off the surface of Siragia, so that convenience of use is remarkably improved and the smell of grass is significantly lowered, The present invention also relates to a method for manufacturing an instant syringe, which comprises the steps of: (a) an air cleaning step (S10) for removing foreign matters from the ash-resistant part; (b) a softening step (S20) for softening the base of the seagull; A step S30 of washing the seagrass, a step S40 of washing the seagrass to rinse the seagrass, a step S50 of washing the seagrass to dehydrate the seagrass, a step of vulcanization impregnating the sulfur dioxide to the seagrass, And a sealed container packaging step (S70).

Description

METHOD FOR MANUFACTURING INSTANT-TYPE RADISH LEAVES AND INSTANT-TYPE RADISH LEAVES MANUFACTURED THEREBY BACKGROUND OF THE INVENTION 1. Field of the Invention < RTI ID = 0.0 >

More particularly, the present invention relates to a method for preparing instant seagrass, and more particularly to an instant seagrass produced by the method, and it is not necessary to be called water, so that cooking can be carried out easily and it is not necessary to peel off the surface of seagrass, And the smell of grass is remarkably lowered, so that children and adolescents can be easily ingested. The present invention also relates to an instant syringe produced by the method.

Generally, Seeragi seems to be seemingly shabby, but it is a collection of vitamins and a lot of vitamins and nutrients containing enough vitamins such as vitamins B1 , B2, vitamin C, niacin, protein lipid and iron, and calcium, as well as diastase, a starch hydrolyzate. As a result, it is one of the health foods that promote digestion of Asians, In particular, it is known that it is good for prevention of adult diseases because of the abundant fiber foods.

However, when we look at the actual condition of the production of common leek, it is said that leek is woven into a robe and hanged on eaves or wood to dry naturally, or it is dried in a house or house and then boiled when needed and used for cooking. It is extremely hygienic, There was a problem that it fell greatly.

In addition, since the seasoning is generally distributed in a dried state, there is a disadvantage that the cooking time is long, such as 8 to 12 hours or longer, in order to cook the purchased seasonings.

In addition, even if it is called water for a long time, it is necessary to peel off the base of the base of Sasae, and it is very uncomfortable to use Sasae for cooking at home.

In addition, there is a problem in that when overcooked to soften the heavy crust of the base of the mulberry, the relatively soft leaves are over-cooked and the nutrients are lost.

In addition, there is a problem in that the seedlings generally have a strong and disgusting grassy smell unique to the seedling when used for cooking, which is very inconvenient for children and adolescents to eat.

Registered Patent No. 10-0621151 "Method of Manufacturing Instant Frozen Seasoning Syrup" (2006.08.30)

SUMMARY OF THE INVENTION Accordingly, the present invention has been made keeping in mind the above problems occurring in the prior art,

It is an object of the present invention to provide an easy-to-cook food which does not need to be called water, and it is not necessary to peel off the surface of Siragia so that the convenience of use can be remarkably improved and the smell of grass is significantly lowered, And to provide an instant catagory produced by the method.

It is another object of the present invention to provide a method for manufacturing an instant seagrass which further improves the flavor of the seagrass by adding seaweed so that the cooking of the seagrass can be more easily performed.

In order to achieve the above-mentioned object, a "method for manufacturing an instantaneous seagrass" according to the present invention includes: an air cleaning step of spraying air to a silencer to remove foreign matter adhering to the silencer; A base softening step for pressing and thickening the coarse portion of the base of the wet cleaning device having been air-cleaned by the pressure roller; In the case of the dried beech seedlings having a soft base, the seedlings are immersed in water and boiled for 15 to 30 minutes in boiling water of 80 to 100 degrees centigrade. After the seedlings are soaked in water, And boiling water for 15 to 30 minutes in a boiling water of 80 to 100 degrees Celsius; A step of rinsing the broth with water for 3 to 4 times after it has been cooled; A Sagae dewatering step of putting the washed Shemale into a dehydrator and operating a dehydrator to remove water from the Sagae; A sulfur impregnation step in which the extract solution extracted from sulfuric acid and sulfuric acid is stirred in a stirrer to apply and impregnate sulfuric acid extract solution in the sulfuric acid solution; A sealing container packaging step of sealing the sagas impregnated with the turmeric extract solution in a sealed container and sealing the sealed container; .

In the sulfur impregnation step of the instant method according to the present invention, the turmeric extract solution is prepared by adding 2 to 20 g of turmeric to 100 g of water at a weight ratio of 2 to 20 g, And 20 to 60 g of the turmeric extract solution for 200 to 300 g of the seagrass.

The base softening step of the instant method according to the present invention is a method of softening the base skin by crushing the base skin with a striking machine to soften the base skin of the skin softener pressed by the pressure roller, And further forming a plurality of perforations in the base of the spinneret by tapping with a perforated plate for softening.

Further, the sealing container packaging step of the " instant method of manufacturing seagrass production method "according to the present invention further comprises the step of placing seawater in the sealed container before sealing the sealed container and sealing and packaging the seawater, In an amount of 10 to 20 g of anchovy, 10 to 20 g of onion, 10 to 20 g of lobster, 5 to 10 g of kelp, 2 to 5 g of trefoil and 1 to 2 g of purified salt, and the mixture is boiled, , And the mixture weight ratio of the Sinai and the broth is 20 to 30 g of the broth per 100 g of the Seagrass.

The present invention as described above is advantageous in that it is not necessary to be called water and it is easy to cook and it is not necessary to peel off the outer surface of the seagull so that the ease of use is remarkably improved and excessive boiling for softening the base is prevented, The smell of grass is prevented and the texture is improved and the grass smell is remarkably lowered, so that children and teenagers can easily ingest.

Further, the present invention has the effect that the flavor of the seagrass is further improved by adding broth, and the cooking of the dish using the seagrass is further simplified.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a view showing a method for manufacturing an instant catfish according to the present invention; FIG.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. It should be understood, however, that the invention can be embodied in many different forms and should not be construed as limited to the embodiments set forth herein.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for manufacturing an instantaneous seagrass according to the present invention. As shown in the drawings, the method for manufacturing an instant type seagrass according to the present invention includes an air cleaning step (S10) for removing foreign substances from the dead body, a base softening step (S20) for softening the base of the seagull, (S30) for washing the seagrass, a seagrass rinse step (S40) for rinsing the seagrass, a seagrass dewatering step (S50) for dewatering the seagrass, a sulfur impregnation step (S60) for impregnating the seagull with sulfur dioxide, And a container packaging step (S70).

The air cleaning step (S10) is a step of spraying air to the aspirant and removing the foreign substances adhering to the aspirant. Generally, the dried silkworm seeds and the raw silkworm seedlings have foreign matter such as soil and dust, and the high-pressure air is sprayed to the silkworms to remove the foreign matter on the outer surface of the silkworms.

The base softening step S20 is a step of softening the coarse portion of the base of the wet cleaning device, which has been cleaned by air, with a pressure roller. Whether it is dry or uncooked, the coarse part of the leaf stem is composed of crusty fibers and is not easily softened even if it boils.

As a result, the thick part of the leaf stem is flattened and the surface of the stem is crushed in the longitudinal direction and softened. When the surface of the shell is finely crushed in the longitudinal direction, the cooker who cooks the seagull does not have to peel off the surface of the thick part of the base of the seagull, so preparation for the cooking of the seagull is very easy and simple, It is possible to prevent the softening of the leaves of the seedling, which is caused by excessive boiling, that is, excessive softening.

In addition, it is preferable that the base softening step S20 further includes a step of softening the base skin by partially crushing the base skin with the striker by striking the base of the spineless protector pressed by the pressure roller, So that the outer shell of the coarse portion of the leaf stem of the seedless seedlings is finely crushed in a direction orthogonal to the longitudinal direction so as to be further softened.

In addition, the base softening step S20 may be performed by forming a fine hole in the base of the protruding protrusion by tapping the protruding plate with fine needles protruding densely.

In the step S30, when the base is softened, the base is immersed in water and boiled in boiling water of 80 to 100 degrees centigrade for 15 to 30 minutes. When the base is softened, If the seagrass is not dried, it means boiling for 15 to 30 minutes in a boiling water of 80 to 100 degrees centigrade.

This step is to boil the seagrass so that the user can consume seagrass immediately. Generally, the mushrooms are dried and the raw mushrooms are mushrooms before they are dried.

The Sagawa rinse step (S40) refers to a step of rinsing the boiled water with water three to four times after cooling. This step is to remove some of the intrinsic grassy smell of the Sagara by rinsing it with water several times to remove the microscopic foreign matter from the Sagara once more.

In the Sagae dewatering step (S50), the rinsed Sagae is put into a dehydrator and the dehydrator is operated to remove water from the sagae. This step is to dehydrate and remove water from the seagrass during rinsing.

The sulfur impregnation step (S60) is a step in which the extracted sulfuric acid and the extracted liquid extracted from turmeric sulfur are stirred in a stirrer to apply or impregnate the sulfuric acid extract solution in the sulfuric acid. This step is to apply and impregnate the turmeric extract with sulfuric acid to improve the aesthetics and luxury while improving the aesthetic and luxuriousness by changing the color of Sasae to yellowish golden color due to the golden turmeric and significantly reducing the grassy smell due to the unique aroma of turmeric. .

In the sulfur impregnation step (S60), the turmeric extract solution is preferably extracted at a weight ratio of 2 to 20 g of turmeric to 100 g of water and extracted using a low temperature extraction method, a heating extraction method or a vacuum low temperature extraction method. The reason for limiting the ratio by weight of 20g is that when the amount of turmeric is less than 2g, the color of the golden color tends to be softened. When the amount of turmeric is more than 20g per 100g of water, the color of the golden color becomes too strong, This is because the intrinsic odor of Sira may disappear.

The low-temperature extraction method, the heat extraction method and the vacuum low-temperature extraction method are known extraction methods for extracting an active ingredient contained in turmeric in water, and a detailed description thereof will be omitted. In addition, it is more preferable to use a concentrated liquid in which the water content is reduced to 50% or less of the total weight of the resulting turmeric extract solution.

Curcuma longa L. is a perennial plant belonging to the genus Curcuma of the genus Zingiberaceae and is originated in India and cultivated in tropical Asia, China and Japan. Other names of turban are turmeric, turmeric, gold, gold, silver, gold, and royal gold. Examples of use of turmeric roots as edible, medicinal herbs, spices, etc. are known, and they are known as ingredients of curry yellow color as a raw material of curry.

The principal components of turmeric are curcuminoids such as curcumin, demethoxycurcumin and bisdemethoxycurcumin and ar-turmerone, curlone, α-turmerone, β-turmerone, bisacumol, It is a volatile essential oil component such as zingiberene and starch. Among these, curcumin, which is a main component of turmeric yellow, has been found to have effects such as anticancer effect, effect of treating Alzheimer's disease, antioxidant, anti-inflammation, inhibition of hepatic disorder and the like as physiologically active substances.

It is preferable that the mixing weight ratio of the Sinai and the turmeric extract is 20 to 60 g of the turmeric extract to 200 to 300 g of the seagrass. However, the reason why the ratio of the turmeric extract to the turmeric extract is 20 to 60 g, When 200 to 300 g of the turmeric extract is mixed with less than 20 g, the yellow color of Sirae is too soft and the removal of the full smell becomes insufficient. When 200 to 300 g of Siraejang is mixed with more than 60 g of turmeric extract, Is too dense and the smell unique to the sulfuric acid becomes stronger than the removal of the grass odor, and the inherent odor of the seagull can disappear.

The sealing container packaging step (S70) refers to the step of sealing the container with the sulfur absorbent impregnated with the turmeric extract solution in a sealed container. Here, the sealed container refers to a known container that can be sealed and packed with a can for canning, a pouch, sterilized pack, and the like.

In addition, the sealing container packaging step (S70) may further include placing seawater in the sealed container and pouring the seawater into the sealed container before sealing the sealed container. By adding broth to the seals in the sealed container, the cooker can easily cook seagrass dishes with improved flavor without adding any broth.

The broth is mixed with 100 g of water at a weight ratio of 10 to 20 g of anchovy, 10 to 20 g of onion, 10 to 20 g of green onion, 5 to 10 g of kelp, 2 to 5 g of nematodes and 1 to 2 g of purified salt, Filtered and removed. The mixed weight ratio of the seagrass and the broth is preferably 20 to 30 g of the broth per 100 g of the seagrass.

The method may further include a step of sterilization (S80) in which the sealed container packed with the seagull is placed in a steamer and heated by steam to sterilize the seagrass. Through this step, the user can easily obtain the sterilized processed instant noodles.

In addition, the method for manufacturing a syringe may include a sagas freezing step of freezing a sealed container packed with the sagittal and freezing a seagrass contained therein, instead of the step of sterilizing the seagrass. The step of freezing the Sagara is a known process for storing and distributing Sagae packaged in a sealed container for a long period of time.

The present manufacturing method thus constructed is capable of removing the process of removing the grass odor by peeling off the outer surface of the saengjak and boiling and washing the saengrae so that the user can conveniently use the saengrae Invention.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments. It is clear that the present invention can be suitably modified and applied in the same manner. Therefore, the above description does not limit the scope of the present invention, which is defined by the limitations of the following claims.

While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it will be understood by those skilled in the art that various changes and modifications may be made without departing from the scope of the present invention.

Claims (5)

An air cleaning step (S10) for removing foreign matter adhering to the inhaler by spraying air to the inhaler;
A base softening step (S20) for pressing and thickening the coarse portion of the base of the wet cleaning agent having been cleaned by the pressure roller;
In the case of the dried beech seedlings having a soft base, the seedlings are immersed in water and boiled for 15 to 30 minutes in boiling water of 80 to 100 degrees centigrade. After the seedlings are soaked in water, (S30), which is boiled for 15 to 30 minutes in boiling water of 80 to 100 degrees Celsius.
(S40) washing the boiled water with water three to four times after cooling;
A Sagae dewatering step (S50) in which the rinsed Sagae is put into a dehydrator and the dehydrator is operated to remove water from the sagae;
A sulfur impregnation step (S60) in which the extracted solution extracted from sulfuric acid and sulfuric acid is stirred into a stirrer to apply and impregnate the sulfuric acid extract solution in the sulfuric acid solution;
A sealing container packaging step (S70) of packing the Seagrass impregnated with the turmeric extract solution into a sealing container and sealing and packing;
≪ / RTI >
The method according to claim 1,
In the sulfur impregnation step (S60)
The above turmeric extract solution is obtained by putting in a weight ratio of 2 to 20 g of turmeric to 100 g of water,
Wherein the mixed weight ratio of the Seagrass and the turmeric extract is 20 to 60 g of the turmeric extract for 200 to 300 g of the Seagrass.
The method according to claim 1,
In the base softening step S20,
A step of crushing and softening the crust of the crust by crushing the base of the crustacean which is pressed by the pressure roller with a striking device or by forming a plurality of perforations in the base of the crust by tapping the crust with a fine needle protruding densely,
≪ / RTI >
The method according to claim 1,
The sealing container packaging step (S70)
Further comprising the step of putting seagrass into the sealed container and placing the seawater in the sealed container before sealing the sealed container,
The broth is mixed with 100 g of water at a weight ratio of 10 to 20 g of anchovy, 10 to 20 g of onion, 10 to 20 g of green onion, 5 to 10 g of kelp, 2 to 5 g of seaweed and 1 to 2 g of purified salt, Was filtered off and extracted,
Wherein the mixed weight ratio of the seagrass and the broth is 20 to 30 g of the broth per 100 g of the seagrass.
An instant syringe characterized by being produced by the production method according to claim 1.
KR1020160033817A 2016-03-22 2016-03-22 Method for manufacturing instant-type radish leaves and instant-type radish leaves manufactured thereby KR101800537B1 (en)

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KR102298574B1 (en) * 2019-03-26 2021-09-06 이석봉 Manufacturing method of canned radishleaves and canned radishleaves manufactured by the same
KR102612391B1 (en) * 2019-10-02 2023-12-12 강병원 Manufacturing method of canned radishleaves for immediate cooking and canned radishleaves for immediate cooking manufactured by the same
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KR102294912B1 (en) * 2019-10-02 2021-08-26 권혁산 Manufacturing method of canned vegetables for immediate cooking and canned vegetables for immediate cooking manufactured by the same
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Publication number Priority date Publication date Assignee Title
KR100357927B1 (en) 2000-03-08 2002-10-25 박성도 The method for preparing instant of Cireki
KR100621151B1 (en) 2004-12-31 2006-09-13 윤정희 Method for making an instant frozen spiced outer leaves
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
KR101467191B1 (en) 2013-04-09 2014-12-01 최종철 Method of making loach soup in a sealed container and sealed container type loach soup made thereby

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100357927B1 (en) 2000-03-08 2002-10-25 박성도 The method for preparing instant of Cireki
KR100621151B1 (en) 2004-12-31 2006-09-13 윤정희 Method for making an instant frozen spiced outer leaves
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
KR101467191B1 (en) 2013-04-09 2014-12-01 최종철 Method of making loach soup in a sealed container and sealed container type loach soup made thereby

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