KR102107931B1 - Cold stock using fagopyrum tataricum and the manufacturing method thereof - Google Patents

Cold stock using fagopyrum tataricum and the manufacturing method thereof Download PDF

Info

Publication number
KR102107931B1
KR102107931B1 KR1020190032514A KR20190032514A KR102107931B1 KR 102107931 B1 KR102107931 B1 KR 102107931B1 KR 1020190032514 A KR1020190032514 A KR 1020190032514A KR 20190032514 A KR20190032514 A KR 20190032514A KR 102107931 B1 KR102107931 B1 KR 102107931B1
Authority
KR
South Korea
Prior art keywords
broth
boiled
preparation step
manufacturing
bitter buckwheat
Prior art date
Application number
KR1020190032514A
Other languages
Korean (ko)
Inventor
박현철
Original Assignee
박현철
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 박현철 filed Critical 박현철
Priority to KR1020190032514A priority Critical patent/KR102107931B1/en
Application granted granted Critical
Publication of KR102107931B1 publication Critical patent/KR102107931B1/en

Links

Images

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification

Abstract

The present invention relates to a cold meat stock using fagopyrum tataricum, which can improve diuretic action and relieve hypertension, and to a manufacturing method thereof and, more specifically, to a manufacturing method of the cold meat stock using fagopyrum tataricum according to the present invention comprises: a first meat stock preparation step; a second meat stock preparation step; a third meat stock preparation step; and a foreign substance removal step.

Description

쓴메밀을 이용한 냉육수 및 그 제조방법{Cold stock using fagopyrum tataricum and the manufacturing method thereof}Cold stock using bitter buckwheat and its manufacturing method {Cold stock using fagopyrum tataricum and the manufacturing method thereof}

본 발명은 쓴메밀을 이용한 냉육수 및 그의 제조방법에 대한 것으로서, 더욱 상세하게는 쓴메밀의 유용한 성분이 함유된 냉육수 및 그 제조방법에 대한 것이다. The present invention relates to cold meat using bitter buckwheat and a method for manufacturing the same, and more particularly, to cold meat containing bitter buckwheat and a method for manufacturing the same.

메밀은 일년생 쌍떡잎 식물로서, 보통메밀과 쓴메밀로 나누어진다. 우리나라에서는 보통메밀이 재배되고 있는데 쓴메밀은 중국, 네팔, 부탄, 내몽고를 비롯한 고산지대에서 재배되고 있다. 쓴메밀은 중국의 소수민족인 타타르민족이 즐겨 먹었다고 해서 타타리메밀이라고 불리우며, 척박한 땅에서도 씨를 띄우고 자라는 강인한 생명력의 작물이다. 쓴메밀은 보통메밀보다 74배 많은 루틴성분이 포함되어 있으며, 라이신, 단백질, 비타민, 불포화 지방, 미네랄 등이 풍부하게 함유하고 있다. 쓴메밀은 지방대사를 촉진시켜 피부미용과 다이어트에 효과가 있고, 이뇨작용을 향상시키며, 루틴성분이 모세혈관을 튼튼하게 하여 고혈압을 완화시킬 수 있다. 또한, 손상된 간세포의 재생을 돕고 간의 해독기능 강화 및 소화에 도움을 주고, 항산화 작용으로 인한 성인병 예방과 치료에 효과적이며 동맥경화 및 혈액 순화, 당뇨예방에 도움을 준다. Buckwheat is an annual dicotyledonous plant, divided into common buckwheat and bitter buckwheat. Common buckwheat is cultivated in Korea, but bitter buckwheat is cultivated in high mountains including China, Nepal, Bhutan and Inner Mongolia. Bitter buckwheat is called Tatari buckwheat because it is enjoyed by the Chinese minority, the Tatar, and is a strong vitality crop that grows and grows seeds in barren land. Bitter buckwheat contains 74 times more rutin than ordinary buckwheat, and is rich in lysine, protein, vitamins, unsaturated fats, and minerals. Bitter buckwheat promotes fat metabolism, which is effective for skin beauty and diet, improves diuretic action, and routine ingredients can strengthen capillaries to relieve high blood pressure. In addition, it helps regeneration of damaged liver cells, strengthens the liver's detoxification and helps digestion, and is effective in preventing and treating adult diseases caused by antioxidant effects, and aids in arteriosclerosis, blood purification, and diabetes prevention.

일반적으로 육수는 양지머리나 사태 등과 같은 고기가 사골을 오랫동안 끓인 후, 그 물을 우려낸 것으로 각종 음식물에 첨가되어 음식의 맛을 더하는데 사용되고 있으며, 근래에는 이뿐만 아니라 다양한 재료를 이용한 육수가 제조되어 같은 음식에서도 다양한 맛을 낼 수 있게 되었다. In general, broth is used to add the taste of food by boiling meat after a long period of boiling meat such as brisket or avalanche, and in recent years, broth using various ingredients has been manufactured. Food can also have a variety of flavors.

등록특허 제10-1041417호에서는 요리시 제조상의 번거로움과 보관의 어려움을 해결하고 천연 액상 양념으로 간편하게 사용할 수 있는 건강에 유익한 농축 멸치육수의 제조방법에 관하여 제시하고 있고, 등록특허 제10-1199426호에서는 육수 첨가물 및 이를 이용한 돼지 사골 육수의 제조방법에 관하여 제시하고 있다. Patent Registration No. 10-1041417 proposes a method for manufacturing concentrated anchovy broth that is beneficial to health that can solve the inconvenience of manufacturing and difficulty in storage when cooking, and can be conveniently used as a natural liquid seasoning. No. 6 proposes a broth additive and a method for preparing pork bone broth using the same.

본 발명은 쓴메밀의 유용한 성분이 함유된 냉육수 및 그 제조방법을 제공하는 것을 목적으로 한다. An object of the present invention is to provide a cold meat containing useful components of bitter buckwheat and a method for manufacturing the same.

본 발명에 따른 쓴메밀을 이용한 냉육수 제조방법은 1차육수 준비단계와, 2차육수 준비단계와, 3차육수 준비단계 및 이물질 제거단계를 포함한다. 상기 1차육수 준비단계에서는 물 2400kg ~ 2700kg에 쓴메밀 2.7 ~ 3.3kg와, 양파 분말 2.5 ~ 3.1kg과, 마늘 분말 2.5 ~ 3.1kg을 첨가하여 65℃ ~ 70℃로 30 ~ 50분동안 끓인다. 상기 2차육수 준비단계에서는 상기 1차육수 준비단계에서 30 ~ 50분간 끓여진 상기 1차육수에 2차재료로 고과당 130 ~ 170kg과, 설탕 25 ~ 35kg과, 소금 25 ~ 35kg과, 소고기 다시다 11 ~ 15kg과, 소고기 엑기스 7 ~ 11kg과, 향미증진제 4 ~ 8kg과, 함수 구연산 5 ~ 6.5kg과, 핵산 0.5 ~ 0.8kg을 넣고 65℃ ~ 70℃로 1시간동안 끓인다. 상기 3차육수 준비단계에서는 상기 2차육수 준비단계에서 1시간 끓여진 상기 2차육수에 물 300 ~ 600kg과, 3차재료로 동치미맛 엑기스 80 ~ 120kg과, 식초 15 ~ 21kg과, 매실엑기스 4 ~ 8kg과, 오이향 0.3 ~ 0.7kg과, 카라멜 0.3 ~ 0.7kg과, 효소처리 스테비아 0.06 ~ 0.11kg을 넣고 110℃가 되도록 끓인다. 상기 이물질 제거단계에서는 상기 3차육수 준비단계에서 끓여진 3차육수를 냉각시킨 후 여과기를 사용하여 이물질을 제거한다. The method for preparing cold meat using bitter buckwheat according to the present invention includes a first broth preparation step, a second broth preparation step, a third broth preparation step, and a foreign substance removal step. In the first broth preparation step, boiled buckwheat 2.7 to 3.3 kg, onion powder 2.5 to 3.1 kg, and garlic powder 2.5 to 3.1 kg in 2400 kg to 2700 kg of water are added and boiled at 65 ° C. to 70 ° C. for 30 to 50 minutes. In the second broth preparation step, 130 to 170 kg of high fructose, 25 to 35 kg of sugar, 25 to 35 kg of salt, and 25 to 35 kg of salt and beef again are used as secondary ingredients in the first broth boiled for 30 to 50 minutes in the first broth preparation step. Add 11 to 15 kg, 7 to 11 kg of beef extract, 4 to 8 kg of flavor enhancer, 5 to 6.5 kg of hydrous citric acid, and 0.5 to 0.8 kg of nucleic acid, and boil at 65 ° C to 70 ° C for 1 hour. In the preparation of the tertiary broth, 300-600 kg of water and 80-120 kg of Dongchimi flavor extract as the tertiary material, 15-21 kg of vinegar 15-21 kg, and plum extract 4 are added to the secondary broth boiled for 1 hour in the secondary broth preparation step. Add ~ 8kg, 0.3 ~ 0.7kg cucumber flavor, 0.3 ~ 0.7kg caramel, and 0.06 ~ 0.11kg of enzyme-treated stevia and boil to 110 ℃. In the removing step of the foreign substances, the tertiary broth boiled in the preparation step of the tertiary broth is cooled and then the foreign substances are removed using a filter.

또한, 본 발명은 상기의 제조방법에 의해 제조되는 쓴메밀을 이용한 냉육수를 제공한다. In addition, the present invention provides cold meat using bitter buckwheat prepared by the above-described manufacturing method.

본 발명에 의하면, 쓴메밀을 넣어 육수를 제조함으로 인하여, 쓴메밀의 효능을 구비한 육수를 제공할 수 있다. 따라서, 본 발명의 육수를 사용하여 음식을 조리하면 다이어트 효과나 이뇨작용을 향상시키고 고혈압 등을 완화시킬 수 있다. According to the present invention, by adding bitter buckwheat to prepare broth, it is possible to provide broth with the efficacy of bitter buckwheat. Therefore, cooking food using the broth of the present invention can improve the diet effect or diuretic action and alleviate hypertension.

도 1은 본 발명에 따른 쓴메밀을 이용한 냉육수 제조방법의 일실시예의 순서도이다. 1 is a flow chart of one embodiment of a method for producing cold meat using bitter buckwheat according to the present invention.

본 발명의 실시예에 따른 쓴메밀을 이용한 냉육수 제조방법은 도 1과 같다. 도 1을 참조하면 본 발명의 일실시예의 제조방법은 1차육수 준비단계(S100)와, 2차육수 준비단계(S200)와, 3차육수 준비단계(S300)와 이물질 제거단계(S400)를 포함한다. A method of manufacturing cold meat using bitter buckwheat according to an embodiment of the present invention is shown in FIG. 1. Referring to Figure 1, the manufacturing method of an embodiment of the present invention is a first broth preparation step (S100), a second broth preparation step (S200), a third broth preparation step (S300) and a foreign substance removal step (S400). Includes.

1차육수 준비단계(S100)에서는 물 2550kg에 쓴메밀 3kg와, 양파 분말 2.8kg과, 마늘 분말 2.8kg을 넣고, 65℃ ~ 70℃로 40분동안 끓여 1차육수를 준비한다. In the first broth preparation step (S100), 3 kg of bitter buckwheat in 2550 kg of water, 2.8 kg of onion powder, and 2.8 kg of garlic powder are added, and boiled at 65 ° C to 70 ° C for 40 minutes to prepare the first broth.

2차육수 준비단계(S200)에서는 1차육수 준비단계(S100)에서 40분간 끓여진 1차육수에 2차재료로 고과당 150kg과, 설탕 30kg과, 소금 30kg과, 소고기 다시다 13kg과, 소고기 엑기스 9kg과, 향미증진제 6kg과, 함수 구연산 5.7kg과, 핵산 0.65kg을 넣고 65℃ ~ 70℃로 1시간동안 끓여 2차육수를 준비한다. In the second broth preparation step (S200), 150 kg of high fructose sugar, 30 kg of sugar, 30 kg of salt, 13 kg of beef back, and 13 kg of beef extract are used as secondary ingredients in the first broth boiled for 40 minutes in the first broth preparation step (S100). Prepare 9kg, 6kg flavor enhancer, 5.7kg hydrous citric acid, 0.65kg nucleic acid, boil for 1 hour at 65 ℃ ~ 70 ℃ to prepare secondary broth.

3차육수 준비단계(S300)에서는 2차육수 준비단계(S200)에서 1시간 끓여진 2차육수에 물 450kg을 넣고, 3차재료로 동치미맛 엑기스 100kg과, 식초 18kg과, 매실엑기스 6kg과, 오이향 0.5kg과, 카라멜 0.5kg과, 효소처리 스테비아 0.084kg을 넣고 110℃가 되도록 끓여 3차육수를 준비한다. In the third broth preparation step (S300), 450 kg of water is added to the second broth boiled for 1 hour in the second broth preparation step (S200), and as the tertiary material, 100 kg of Dongchimi flavor extract, 18 kg of vinegar, 6 kg of plum extract, Add 0.5 kg of cucumber flavor, 0.5 kg of caramel, and 0.084 kg of enzyme-treated stevia, boil to 110 ° C., and prepare tertiary broth.

이물질 제거단계(S400)에서는 3차육수 준비단계(S300)에서 끓여진 3차육수를 냉각시킨 후 여과기를 사용하여 이물질을 제거하여 냉육수를 완성한다. 냉육수가 완성되면 비닐팩에 밀봉포장한 후 영하 30℃의 급냉실에서 급냉하고, 필요할 때마다 꺼내 사용할 수 있다. In the foreign material removal step (S400), the tertiary broth boiled in the third meat preparation step (S300) is cooled, and then the foreign matter is removed using a filter to complete the cold meat. When the cold water is finished, it is sealed and packaged in a plastic pack, and then quenched in a rapidly cooled room at 30 ° C below zero, and can be taken out and used whenever necessary.

본 실시예는 소바나 국수, 냉면 등의 육수로 사용될 수 있다. 이 경우, 본 실시예는 쓴메밀이 사용되므로 본 실시예를 사용하여 조리된 소바나 국수 등은 쓴메밀의 효능을 가진다. 따라서, 지방대사를 촉진시켜 다이어트 효과를 가질 뿐만 아니라 이뇨작용을 향상시키고, 모세혈관을 튼튼하게 하여 고혈압을 완화시킬 수 있다. 또한, 손상된 간세포의 재생을 도와서 간의 해독 작용에도 도움이 될 수 있다. This embodiment can be used as broth such as soba, noodles, cold noodles. In this case, since bitter buckwheat is used in this embodiment, soba or noodles cooked using this embodiment have the effect of bitter buckwheat. Therefore, not only has a diet effect by promoting fat metabolism, but also improves diuresis, and strengthens capillaries, thereby alleviating hypertension. It can also help regenerate damaged liver cells, which can also help detoxify the liver.

Claims (2)

물 2400kg ~ 2700kg에 쓴메밀 2.7 ~ 3.3kg와, 양파 분말 2.5 ~ 3.1kg과, 마늘 분말 2.5 ~ 3.1kg을 첨가하여 65℃ ~ 70℃로 30 ~ 50분동안 끓이는 1차육수 준비단계와,
상기 1차육수 준비단계에서 30 ~ 50분간 끓여진 상기 1차육수에 2차재료로 고과당 130 ~ 170kg과, 설탕 25 ~ 35kg과, 소금 25 ~ 35kg과, 소고기 다시다 11 ~ 15kg과, 소고기 엑기스 7 ~ 11kg과, 향미증진제 4 ~ 8kg과, 함수 구연산 5 ~ 6.5kg과, 핵산 0.5 ~ 0.8kg을 넣고 65℃ ~ 70℃로 1시간동안 끓이는 2차육수 준비단계와,
상기 2차육수 준비단계에서 1시간 끓여진 상기 2차육수에 물 300 ~ 600kg과, 3차재료로 동치미맛 엑기스 80 ~ 120kg과, 식초 15 ~ 21kg과, 매실엑기스 4 ~ 8kg과, 오이향 0.3 ~ 0.7kg과, 카라멜 0.3 ~ 0.7kg과, 효소처리 스테비아 0.06 ~ 0.11kg을 넣고 110℃가 되도록 끓이는 3차육수 준비단계와,
상기 3차육수 준비단계에서 끓여진 3차육수를 냉각시킨 후 여과기를 사용하여 이물질을 제거하는 이물질 제거단계를 포함하는 것을 특징으로 하는 쓴메밀을 이용한 냉육수 제조방법.
The preparation stage of primary broth boiled for 30-50 minutes at 65 ℃ ~ 70 ℃ by adding 2.7 ~ 3.3kg of bitter buckwheat to 2400 ~ 2700kg of water, 2.5 ~ 3.1kg of onion powder, and 2.5 ~ 3.1kg of garlic powder,
130 to 170 kg of high fructose, 25 to 35 kg of sugar, 25 to 35 kg of salt, 25 to 35 kg of salt, 11 to 15 kg of beef back, and beef extract as secondary ingredients to the primary broth boiled for 30 to 50 minutes in the first broth preparation step 2 ~ 7kg, flavor enhancer 4 ~ 8kg, hydrous citric acid 5 ~ 6.5kg, nucleic acid 0.5 ~ 0.8kg, and boiled at 65 ℃ ~ 70 ℃ for 1 hour, preparing the second broth,
300-600 kg of water and 80-120 kg of Dongchimi-flavored extracts, 15-21 kg of vinegar, 4-8 kg of plum extract, and cucumber flavor 0.3 to the secondary broth boiled for 1 hour in the preparation stage of the secondary broth ~ 0.7kg, caramel 0.3 ~ 0.7kg, enzymatically treated stevia 0.06 ~ 0.11kg into the third broth preparation step of boiling to 110 ℃, and
After cooling the tertiary broth boiled in the preparation step of the tertiary broth, the method for producing cold broth using bitter buckwheat, comprising the step of removing foreign substances by using a filter.
제1항에 따른 제조방법에 의해 제조되는 것을 특징으로 하는 쓴메밀을 이용한 냉육수.Cold meat using bitter buckwheat, characterized in that produced by the manufacturing method according to claim 1.
KR1020190032514A 2019-03-21 2019-03-21 Cold stock using fagopyrum tataricum and the manufacturing method thereof KR102107931B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190032514A KR102107931B1 (en) 2019-03-21 2019-03-21 Cold stock using fagopyrum tataricum and the manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190032514A KR102107931B1 (en) 2019-03-21 2019-03-21 Cold stock using fagopyrum tataricum and the manufacturing method thereof

Publications (1)

Publication Number Publication Date
KR102107931B1 true KR102107931B1 (en) 2020-05-07

Family

ID=70733107

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190032514A KR102107931B1 (en) 2019-03-21 2019-03-21 Cold stock using fagopyrum tataricum and the manufacturing method thereof

Country Status (1)

Country Link
KR (1) KR102107931B1 (en)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100033261A (en) * 2008-09-19 2010-03-29 한국식품연구원 Juice of fagopyrum tataricum garetn and preparation method thereof
KR20140064371A (en) * 2012-11-20 2014-05-28 이용래 Method for cooking boiled chicken using buckwheat
KR20140086594A (en) * 2012-12-28 2014-07-08 주식회사 현대그린푸드 Method for preparing mixed meat broth for a cold noodle
KR20170094780A (en) * 2017-07-31 2017-08-21 송민선 Method for producing cold noodle soup

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20100033261A (en) * 2008-09-19 2010-03-29 한국식품연구원 Juice of fagopyrum tataricum garetn and preparation method thereof
KR20140064371A (en) * 2012-11-20 2014-05-28 이용래 Method for cooking boiled chicken using buckwheat
KR20140086594A (en) * 2012-12-28 2014-07-08 주식회사 현대그린푸드 Method for preparing mixed meat broth for a cold noodle
KR20170094780A (en) * 2017-07-31 2017-08-21 송민선 Method for producing cold noodle soup

Similar Documents

Publication Publication Date Title
CN103518799B (en) A kind of celery honey health care cake and preparation method thereof
CN103549470A (en) Chicken feet with pickled peppers
CN101803770B (en) Cooking method of giant salamander nutrient soup
CN105394721A (en) Health-maintaining health shrimp paste and preparation method thereof
CN102599540A (en) Method for manufacturing spiced chicken
KR102013228B1 (en) Manufacturing method of boiled chicken soup with Hooker chives and boiled chicken soup manufactured by the same
KR101128899B1 (en) Manufacturing method of medicinal plant jangajji with function using enzyme
CN103919002B (en) Pastry suitable for eating in summer
KR20100060966A (en) Gravy and manufacturing method thereof
KR102128915B1 (en) Method for manufacturing beef rice soup and beef rice soup manufactured by the method
CN104305135A (en) Making method of agrocybe cylindracea health soybean sauce
KR20200101212A (en) A manufacturing method of oriental chicken soup with ginseng
KR102107931B1 (en) Cold stock using fagopyrum tataricum and the manufacturing method thereof
CN101779793B (en) Cooking method of giant salamander nourishing soup
CN103504387A (en) Watermelon seed capable of beautifying face and preparation method of same
KR102267942B1 (en) Antibacterial sauce and method of manufacturing the same
KR20000054171A (en) A manufacturing method of health seeking ginseng chicken soup
KR20170002050A (en) The natural brewing vinegarmade containing effective ingredient of mud and its producing method
KR101348057B1 (en) Manufacturing method of liqufied seasoning comprising herbal medicine and meat as a key material, and liquified seasoning made by the same method
KR101365911B1 (en) Processing methods for ham hocks ham hocks
KR101320440B1 (en) Herb-chinese mitten crab preserved in soy sauce and manufacturing method thereof
JP6798037B2 (en) Method for producing kimchi containing functional ingredients including dendropanax trifidus extract
KR20090028052A (en) A lacquer tree resin sauce for roasting an eel
CN108056404A (en) A kind of cultivation river Puffer fish fish-skin and preparation method thereof
KR102080434B1 (en) Stock using fagopyrum tataricum and the manufacturing method thereof

Legal Events

Date Code Title Description
E701 Decision to grant or registration of patent right
GRNT Written decision to grant