KR101849776B1 - Making method for bar rice cake - Google Patents
Making method for bar rice cake Download PDFInfo
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- KR101849776B1 KR101849776B1 KR1020160051232A KR20160051232A KR101849776B1 KR 101849776 B1 KR101849776 B1 KR 101849776B1 KR 1020160051232 A KR1020160051232 A KR 1020160051232A KR 20160051232 A KR20160051232 A KR 20160051232A KR 101849776 B1 KR101849776 B1 KR 101849776B1
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- bamboo shoots
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- 238000000034 method Methods 0.000 title description 6
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000007164 Oryza sativa Nutrition 0.000 title 1
- 235000009566 rice Nutrition 0.000 title 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 56
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 56
- 241001330002 Bambuseae Species 0.000 claims abstract description 56
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 56
- 239000011425 bamboo Substances 0.000 claims abstract description 56
- 235000015170 shellfish Nutrition 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241000234435 Lilium Species 0.000 claims abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 241000237852 Mollusca Species 0.000 abstract description 5
- 230000032683 aging Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000203 mixture Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 244000208874 Althaea officinalis Species 0.000 abstract 1
- 235000006576 Althaea officinalis Nutrition 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000001035 marshmallow Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 description 21
- 210000001015 abdomen Anatomy 0.000 description 13
- 235000020639 clam Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 241000237519 Bivalvia Species 0.000 description 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000012466 permeate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- 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
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 1.2ℓ의 끓는 물에 죽순 500g을 넣고서 30분 동안 달인 후, 상기 죽순을 건져내어 죽순 달인물을 준비하는 단계; 1.2ℓ의 끓는 물에 조개(바지락과 백합을 7:3의 중량비로 혼합) 200g을 넣고서 30분 동안 달인 후, 상기 조개를 건져내어 조개 달인물을 준비하는 단계; 상기 죽순 달인물과 조개 달인물을 용기에 담은 후, 상기 용기에 삼겹살 600g과 함께 달인 후 남은 죽순을 침지시켜 5℃의 온도로 1~2일 동안 숙성하는 단계;를 포함하도록 포함하도록 구성되는 삼겹살의 제조방법을 제공하기 위한 것으로, 본 발명은 죽순 달인물과 조개 달인물로 삼겹살을 숙성함으로써 식품으로서의 효용도를 높이고 죽순과 조개 특유의 맛과 향이 삼겹살에 스며들도록 하여 소비자의 기호도를 향상시킬 뿐더러 숙성재료(죽순, 조개) 특유의 효능을 기대할 수 있도록 하는 매우 유용한 발명인 것이다.In the present invention, 500 g of bamboo shoots are placed in 1.2 L of boiling water and allowed to stand for 30 minutes, and then the bamboo shoots are recovered to prepare bamboo shoots. 200 g of shellfish (mixture of clam and lily at a weight ratio of 7: 3) was added to 1.2 L of boiling water and allowed to stand for 30 minutes, and then the shellfish was removed to prepare a shellfish figure; And immersing the remaining bamboo shoots in 600 g of bamboo shoots at a temperature of 5 ° C for 1 to 2 days after the bamboo shoots and shellfish are immersed in a container, The present invention relates to a method for producing bamboo shoots and mollusks, which comprises aging bamboo shoots with bamboo shoots and shell marshmallows, thereby enhancing utility as a food product and allowing bamboo shoots and shells to have a taste and flavor unique to bamboo shoots, It is a very useful invention that can expect the unique effects of materials (bamboo shoots, shells).
Description
본 발명은 삼겹살의 제조방법에 관한 것으로, 더욱 상세하게는 죽순 달인물과 조개 달인물로 삼겹살을 숙성함으로써 식품으로서의 효용도를 높이고 죽순과 조개 특유의 맛과 향이 삼겹살에 스며들도록 하여 소비자의 기호도를 향상시킬 뿐더러 숙성재료(죽순, 조개) 특유의 효능을 기대할 수 있도록 하는 삼겹살의 제조방법에 관한 것이다.
More particularly, the present invention relates to a method for producing pork belly, and more particularly, to improve the utility as a food by aging the pork belly with the bamboo shoot mollusk and the shell mollusk character, and to enhance the preference of consumers by allowing the bamboo shoots and shell- (Bamboo shoots, shells), as well as a method for producing pork belts which is expected to have unique effects.
삼겹살은 비계와 살이 세겹으로 이루어진 것처럼 보이는 돼지고기로 정의되는 것으로, 국내에서 많은 사람들이 즐겨 먹는 육류로 각광을 받고 있다.Pork belly is defined as pork that appears to be made of three layers of scaffolds and flesh, and it is attracted by the meat that many people enjoy in Korea.
이러한 삼겹살은 주로 구이판 위에 올려 놓은 상태에서 구이판을 가열하여 굽는 방식으로 조리되며, 적당하게 익힌 삼겹살을 된장 또는 기름장에 찍은 후 마늘이나 양파 또는 고추와 함께 상추 등의 야채에 싸서 먹는 것이 일반적이다.These pork belly is cooked by heating the grill plate while it is placed on the grill plate and it is common to eat the properly cooked pork belly in the miso or oil field and then wrap it in vegetables such as lettuce with garlic, onion or pepper.
그러나 상기와 같은 종래의 삼겹살은 냉동된 상태에서 적당한 크기로 썰거나 또는 적당한 크기로 썬 생삼겹살을 그대로 가열된 구이판위에 올려 놓고 구워 조리하기 때문에 돼지고기 특유의 누린내가 발생되고, 삼겹살에 포함된 지방성분에 의하여 느끼한 맛을 내기 때문에 많이 먹을 수 없다는 문제가 있었다.
However, since the conventional pork belly is frozen and cut into a proper size, or the raw pork belly of an appropriate size is placed on a heated grill plate, the pork belly is cooked and cooked, There is a problem in that it can not be eaten much because it tastes the taste that is felt by the ingredients.
본 발명은 상기와 같은 문제점을 해결하기 위한 것으로, 죽순 달인물과 조개 달인물로 삼겹살을 숙성함으로써 식품으로서의 효용도를 높이고 죽순과 조개 특유의 맛과 향이 삼겹살에 스며들도록 하여 소비자의 기호도를 향상시킬 뿐더러 숙성재료(죽순, 조개) 특유의 효능을 기대할 수 있도록 하는 삼겹살의 제조방법을 제공하는 데 그 목적이 있다.
In order to solve the above problems, the present invention aims to improve the utility as a food by matured bamboo shoots with bamboo shoot mollusk and shell mollusk characters, and to enhance taste of consumers by allowing bamboo shoots and flavors and fragrance unique to shells to permeate bamboo shoots. And to provide a method for producing pork belly which can expect the unique effects of aged materials (bamboo shoots, shells).
상기한 목적을 달성하기 위한 본 발명에 따른 삼겹살의 제조방법은, 1.2ℓ의 끓는 물에 죽순 500g을 넣고서 30분 동안 달인 후, 상기 죽순을 건져내어 죽순 달인물을 준비하는 단계; 1.2ℓ의 끓는 물에 조개(바지락과 백합을 7:3의 중량비로 혼합) 200g을 넣고서 30분 동안 달인 후, 상기 조개를 건져내어 조개 달인물을 준비하는 단계; 상기 죽순 달인물과 조개 달인물을 용기에 담은 후, 상기 용기에 삼겹살 600g과 함께 달인 후 남은 죽순을 침지시켜 5℃의 온도로 1~2일 동안 숙성하는 단계;를 포함하도록 구성되는 것을 특징으로 한다.
In order to accomplish the above object, the present invention provides a method of manufacturing pork belly, comprising: placing 500 g of bamboo shoots in 1.2 L of boiling water for 30 minutes, and then recovering the bamboo shoots to prepare bamboo shoots; 200 g of shellfish (mixture of clam and lily at a weight ratio of 7: 3) was added to 1.2 L of boiling water and allowed to stand for 30 minutes, and then the shellfish was removed to prepare a shellfish figure; The bamboo shoots and shellfishes are placed in a container, and 600 g of bamboo shoots are mixed with the bamboo shoots, and then the remaining bamboo shoots are immersed and aged at a temperature of 5 ° C for 1 to 2 days. do.
이처럼 본 발명은 죽순 달인물과 조개 달인물로 삼겹살을 숙성함으로써 식품으로서의 효용도를 높이고 죽순과 조개 특유의 맛과 향이 삼겹살에 스며들도록 하여 소비자의 기호도를 향상시킬 뿐더러 숙성재료(죽순, 조개) 특유의 효능을 기대할 수 있도록 하는 매우 유용한 발명인 것이다.
As described above, the present invention enhances the utility as a food by aging bamboo shoots with bamboo shoots and shellfish characters, and enhances the preference of consumers by allowing the bamboo shoots and shell-specific flavors and fragrances to permeate bamboo shoots. It is a very useful invention that can expect efficacy.
상기한 목적 및 효과를 달성하기 위한 본 발명을 바람직한 실시예를 통해 더욱 상세히 설명하면 다음과 같다.
The above and other objects, features, and advantages of the present invention will become more apparent from the following detailed description of the present invention when taken in conjunction with the accompanying drawings.
본 발명에 따른 삼겹살의 제조방법은, 1.2ℓ의 끓는 물에 죽순 500g을 넣고서 30분 동안 달인 후, 상기 죽순을 건져내어 죽순 달인물을 준비하는 단계; 1.2ℓ의 끓는 물에 조개(바지락과 백합을 7:3의 중량비로 혼합) 200g을 넣고서 30분 동안 달인 후, 상기 조개를 건져내어 조개 달인물을 준비하는 단계; 상기 죽순 달인물과 조개 달인물을 용기에 담은 후, 상기 용기에 삼겹살 600g과 함께 달인 후 남은 죽순을 침지시켜 5℃의 온도로 1~2일 동안 숙성하는 단계;를 포함하도록 구성된다.
The method for preparing pork belly according to the present invention comprises the steps of putting 500 g of bamboo shoots in 1.2 L of boiling water for 30 minutes and then recovering the bamboo shoots to prepare bamboo shoots; 200 g of shellfish (mixture of clam and lily at a weight ratio of 7: 3) was added to 1.2 L of boiling water and allowed to stand for 30 minutes, and then the shellfish was removed to prepare a shellfish figure; The bamboo shoots and shellfish are placed in a container, and 600 g of bamboo shoots are mixed with the bamboo shoots, and then the remaining bamboo shoots are immersed and aged at a temperature of 5 ° C for 1 to 2 days.
이하, 본 발명의 제조공정을 상세히 살펴보면 아래와 같다.
Hereinafter, the production process of the present invention will be described in detail.
삼겹살 준비공정Pork preparation
삼겹살은 돼지의 갈비 앞부분의 살로서 한마리에 있어서 두편 즉 양쪽에 각각 한편씩 두편이 나오고 보통 1편당 4.5㎏에서 큰것은 7㎏이 넘는데, 본 발명에서는 식감의 향상을 위해 암돼지고기를 사용하는 것이 바람직하다.In the present invention, it is preferable to use pork to improve the texture of the pork. In the present invention, it is preferable to use pork to improve the texture of the meat. Do.
삼겹살은 하기의 죽순 달인물과 조개 달인물에 잘 스며들도록 두께 0.6cm 내외이고 길이 25㎝ 내외로 준비함이 바람직한데, 이는 숙성재료의 향과 유용한 성분들이 삼겹살 내로 잘 스며들도록 할 뿐더러 굽기 용이하도록 하기 위함이다.It is preferable to prepare the pork pork with a thickness of about 0.6cm and a length of about 25cm so that it can be well penetrated into the bamboo shoot moon figure and the shell moon figure below. This makes it easy for the pork belly to penetrate well into the pork belly, It is for this reason.
즉 두께 0.6cm 내외이고 길이 25cm 내외인 삼겹살 600g을 준비한다.
600 grams of bamboo shoots having a thickness of about 0.6 cm and a length of about 25 cm are prepared.
숙성재료 준비공정Preparation process of aged material
어린 죽순 500g을 준비한 후, 끓는 물 1.2ℓ에 넣고서 30분 동안 달여서 죽순 달인물을 얻는다.Prepare 500 g of young bamboo shoots, add 1.2 ℓ of boiling water, dine for 30 minutes, and get bamboo shoots.
상기 죽순 달인물에서 죽순을 건져내어 따로 준비해두는 것이 바람직한데, 이는 하기 숙성공정에서 사용하기 위함이다.It is preferable that the bamboo shoots are recovered from the bamboo shoots and separately prepared for use in the following aging process.
바지락과 배합을 세척한 후, 상기 바지락과 배합이 7:3의 중량비로 혼합된 조개 200g을 1.2ℓ의 끓는 물에 넣고서 30분 동안 달인 다음, 상기 조개를 건져내어 조개 달인물을 얻는다.
After washing the clams and the mixture, 200 g of the shellfish mixed with the clams at a weight ratio of 7: 3 are placed in 1.2 L of boiling water for 30 minutes, and then the shellfish is taken out to obtain shellfish.
삼겹살 숙성공정Poultry slaughtering process
상기 죽순 달인물과 조개 달인물을 용기에 담은 후, 상기 용기에 삼겹살 600g과 함께 달인 후 남은 죽순을 침지시켜 5℃의 온도로 1~2일 동안 숙성한다.The above-mentioned bamboo shoots and shellfish are placed in a container, and 600 g of bamboo shoots are immersed in the container. The remaining bamboo shoots are immersed in the container and aged at a temperature of 5 ° C for 1 to 2 days.
상기 숙성공정에서 용기는 랩으로 밀봉함이 바람직하다.
In the aging step, the container is preferably sealed with a lap.
상기한 공정으로 상기한 공정으로 제조된 삼겹살(실시예)과 시중에서 판매하는 삼겹살(비교예)를 준비한 후 이를 불판에 구워서 20 내지 55세 연령의 총 50명에게 섭취토록 하여 그 결과를 향, 맛, 색상, 취식감의 기호도로 구분하여 관능검사를 하였다.The porkbone (Example) prepared in the above-described process and the commercially available porkbone (Comparative Example) were prepared by the above-mentioned process, and then the porkbread prepared in the above process was baked on a plate and taken to a total of 50 persons aged 20 to 55 years. Taste, color and texture of pickles.
이때 상기 관능검사의 평점은 1(몹시 나쁨) 내지 10점(아주 좋음)으로 매기도록 하는 10점 평점법을 사용하였으며, 그 결과는 아래와 같다.
At this time, the score of the sensory test was rated as 1 (very bad) to 10 (very good), and the result was as follows.
이처럼 본 발명 삼겹살은 시중에서 판매하고 있는 삼겹살에 비해 향, 맛, 색상, 취식감이 더 우수한 것을 확인할 수 있었다.
As described above, it was confirmed that the bamboo shoot of the present invention is superior in flavor, taste, color and texture to bamboo shoots sold on the market.
상술한 바와 같이 본 발명은 비록 한정된 실시예에 의해 설명되었으나, 본 발명은 이것에 한정되지 않으며 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 의해 본 발명의 기술사상과 아래에 기재될 특허청구범위의 균등범위 내에서 다양한 수정 및 변형이 가능하다 할 것이다.Although the present invention has been described with reference to the exemplary embodiments, it is to be understood that the present invention is not limited to the disclosed exemplary embodiments, and that various changes and modifications will be apparent to those skilled in the art. Various modifications and variations may be made without departing from the scope of the appended claims.
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