KR102513623B1 - Fried batter using lotus leaves and its manufacturing method - Google Patents

Fried batter using lotus leaves and its manufacturing method Download PDF

Info

Publication number
KR102513623B1
KR102513623B1 KR1020190143142A KR20190143142A KR102513623B1 KR 102513623 B1 KR102513623 B1 KR 102513623B1 KR 1020190143142 A KR1020190143142 A KR 1020190143142A KR 20190143142 A KR20190143142 A KR 20190143142A KR 102513623 B1 KR102513623 B1 KR 102513623B1
Authority
KR
South Korea
Prior art keywords
weight
frying
seasoning
powder
chicken
Prior art date
Application number
KR1020190143142A
Other languages
Korean (ko)
Other versions
KR20210056546A (en
Inventor
최관우
Original Assignee
농업회사법인 선한약초마을 주식회사
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 농업회사법인 선한약초마을 주식회사 filed Critical 농업회사법인 선한약초마을 주식회사
Priority to KR1020190143142A priority Critical patent/KR102513623B1/en
Publication of KR20210056546A publication Critical patent/KR20210056546A/en
Application granted granted Critical
Publication of KR102513623B1 publication Critical patent/KR102513623B1/en

Links

Images

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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Zoology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

본 발명은 연꽃잎을 이용한 튀김옷 및 그의 제조방법에 관한 것으로,
다진 마늘, 캐첩, 간장, 고추장, 고춧가루, 설탕, 물엿을 혼합한 튀김옷 양념에 파인애플 주스와 콜라 및 물을 혼합하여 튀김옷 양념수를 제조하고,
준비된 닭고기를 튀김옷 양념수에 혼합하여 2 내지 7일 동안 숙성하는 중에 닭고기의 잡내를 없애도록 하고,
연꽃잎 분말과 튀김가루를 혼합한 연꽃 튀김가루를 상기 튀김옷 양념수에 혼합하여 튀김옷을 제조하도록 하고,
숙성된 낡고기에 튀김옷을 입혀서 기름에 튀기도록 하여 콜라에 의한 닭고기의 잡내를 제거하면서 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 구성됨을 특징으로 한다.The present invention relates to a fried batter using lotus leaves and a method for manufacturing the same,
Seasoning for frying is prepared by mixing pineapple juice, cola and water in a seasoning for frying which is a mixture of minced garlic, ketchup, soy sauce, red pepper paste, red pepper powder, sugar and starch syrup,
Mix the prepared chicken with seasoning for frying to remove the smell of chicken while aging for 2 to 7 days,
To prepare a fried batter by mixing lotus leaf powder and fried powder mixed with the fried batter seasoning water,
By coating aged old meat with fried batter and frying it in oil, it removes the smell of chicken caused by coke, while the lotus leaf has a nourishing and tonic effect, enhances immunity, antibacterial action against typhus bacteria and antibacterial bacteria, and slow blood vessel action. It is characterized in that it is configured to obtain an effect of lowering blood pressure.

Description

연꽃잎을 이용한 튀김옷 및 그의 제조방법{omitted}Tempura batter using lotus leaf and manufacturing method thereof {omitted}

본 발명은 연꽃잎을 이용한 튀김옷 및 그의 제조방법에 관한 것으로, 상세하게는 다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량%, 설탕 11~15중량%, 물엿 11~15중량%, 파인애플 주스 2~4중량%, 콜라 3~5중량%, 연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%, 물5~7중량%를 함유하도록 하여 콜라에 의한 닭고기의 잡내를 제거하면서 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 한 연꽃잎을 이용한 튀김옷 및 그의 제조방법에 관한 것이다.The present invention relates to a fried batter using lotus leaves and a method for manufacturing the same, and in detail, 11 to 15% by weight of minced garlic, 11 to 15% by weight of ketchup, 5 to 7% by weight of soy sauce, 8 to 10% by weight of red pepper paste, 8 red pepper powder ~10% by weight, sugar 11-15% by weight, starch syrup 11-15% by weight, pineapple juice 2-4% by weight, cola 3-5% by weight, lotus leaf powder 1-6% by weight, frying powder 10-15% by weight , It contains 5 to 7% by weight of water to remove the odor of chicken caused by coke, while the lotus leaf has a nourishing and tonic effect, enhances immunity, antibacterial action against typhus bacteria and antibacterial bacteria, and blood vessel action to moderate blood pressure It relates to a fried batter using lotus leaves to obtain a descending effect and a manufacturing method thereof.

일반적으로, 닭은 소에 비하여 대량 사육 가능하고 영양가도 높은 편이나 불고기에 비하여 맛이 덜한 닭고기 특유의 맛으로 인하여 많은 소비자들로부터 외면을 당하고 있는 실정에 놓여 있다.In general, chickens can be raised in large quantities and have higher nutritional value than cows, but are in a situation where many consumers are shunned due to the unique taste of chicken, which is less tasty than Bulgogi.

따라서, 근래에는 닭고기를 섭취하기 용이한 적당한 크기로 뼈와 함께 잘라서 튀긴 후라이드치킨이 개발되어 많은 패스트푸드점에서 판매되고 있으나, 이러한 치킨 가공제품은 배터믹스를 혼합하여 튀긴 후라이드치킨류와 후라이드치킨에 양념소스를 묻힌 양념치킨류가 주류를 이루고 있어 소비자의 입맛을 획일화시킬 수 밖에 없는 문제가 있었다.Therefore, in recent years, fried chicken cut with bones in an appropriate size for easy intake and fried has been developed and sold at many fast food restaurants, but these chicken products are mixed with batter mix and seasoned with fried chicken and fried chicken. Seasoned chicken with sauce is the mainstream, so there was a problem that consumers had no choice but to standardize their taste.

닭고기는 단백질이 많은 육류로 두뇌성장을 돕는 역할은 물론 몸을 유지하는데에 있어서 뼈대의 역할, 세포조직의 생성, 각종 질병을 예방해 주고, 많은 영양을 필요로하는 임산부에게는 훌륭한 영양식이다.Chicken is a protein-rich meat that helps brain growth as well as plays a role in maintaining the body as a skeleton, creating cell tissue, preventing various diseases, and is an excellent nutritional food for pregnant women who need a lot of nutrition.

특히, 필수아미노산이 풍부한 닭고기는 뇌신경 전달물질의 활동을 촉진시키며 스트레스를 이겨내도록 도와준다.In particular, chicken, which is rich in essential amino acids, promotes the activity of brain neurotransmitters and helps overcome stress.

닭을 원료로 한 음식은 우리의 입맛에 잘 맛고, 영양도 많아 백숙, 닭곰탕, 찜닭, 양념치킨 등으로 광범위하게 요리되고 있다.Chicken-based food tastes good to our palate and is nutritious, so it is widely cooked in white soup, chicken gomtang, steamed chicken, and seasoned chicken.

종래의 닭고기 요리에 관한 기술은 한국 공개특허공보 제2003-0090902호가 제안되었으며,Conventional chicken cooking technology has been proposed in Korean Patent Publication No. 2003-0090902,

이는, 양조간장, 토마토페이스트, 고산도식초, 대두유, 참깨향, 파프리카, 정제수, 대두단백, 소스시즈닝, 흑후추, 백후추, 계피분, 전분, 밀크칼슘, 휀넬가루, 피클링스파이스, 고추분을 투입하는 혼합단계 및 상기 혼합물을 투입하여 온도를 상승시키면서 교반시킨 다음, 소정온도가 되면 이온물엿, 토마토케찹, 정백당, 마요네즈, 사골엑기스, 정제염, 생강, 양파, 마늘을 투입하여 가열하는 가열단계를 포함하여 가열교반탱크에서 양념치킨소스를 만드는 제1 공정;Brewed soy sauce, tomato paste, high acidity vinegar, soybean oil, sesame flavor, paprika, purified water, soybean protein, sauce seasoning, black pepper, white pepper, cinnamon powder, starch, milk calcium, fennel powder, pickling spice, red pepper powder A mixing step of introducing and stirring the mixture while raising the temperature, and then a heating step of adding and heating ionic starch syrup, tomato ketchup, white sugar, mayonnaise, beef bone extract, refined salt, ginger, onion, and garlic when the temperature reaches a predetermined temperature A first step of making seasoned chicken sauce in a heating and stirring tank, including;

상기 제1 공정이 끝난 후 가열교반탱크에서 90℃로 살균하는 살균단계, 그 다음으로 PE포장지에 자동포장하는 포장단계, 그 다음으로 2℃ 냉각수에서 냉각하는 냉각단계, 그 다음으로 10분간 탈수시키는 탈수단계 및 그 다음으로 양념치킨소스의 외포장을 실시하는 외포장단계를 포함하는 제2 공정;After the first step is finished, the sterilization step of sterilizing at 90 ° C in a heated stirring tank, followed by the packaging step of automatic packaging in PE packaging, the next cooling step of cooling in 2 ° C cooling water, and then dehydration for 10 minutes A second process including a dehydration step and then an outer packaging step of performing outer packaging of the seasoned chicken sauce;

상기 제2 공정에서 외포장된 양념치킨소스를 4℃의 냉장창고에서 24-48시간 저온숙성시키는 단계인 제3 공정;A third step of aging the seasoned chicken sauce packaged in the second step at a low temperature in a refrigerated warehouse at 4 ° C for 24-48 hours;

원료육에 가미를 위하여 65% 농도의 피클솔루션시즈닝 수용액을 원료육 대비 10%로 인젝터를 이용하여 배와 등쪽 각 1회씩 원료육에 주입하는 단계인 제4 공정;A fourth step, which is a step of injecting a 65% concentration of pickle solution seasoning aqueous solution into the raw meat using an injector at 10% of the raw meat to add flavor to the raw meat, once each on the belly and back;

상기 제4 공정이 끝난 원료육을 절단하여 4℃의 냉장창고에서 육내수분을 빼내는 단계인 제5 공정;A fifth step, which is a step of cutting the raw meat after the fourth step and removing moisture from the meat in a refrigerated warehouse at 4 ° C;

상기 제5 공정이 끝난 원료육에 튀김반죽과 튀김옷을 입혀 대두유에 수소첨가 및 천연토코페롤 200ppm, 실리콘오일 100ppm을 첨가한 대두경화유로 튀겨내는 단계인 제6 공정;A sixth step of frying the raw meat after the fifth step with batter and batter and frying it with hydrogenated soybean oil in which 200 ppm of natural tocopherol and 100 ppm of silicone oil are added to soybean oil;

상기 제6 공정이 끝난 원료육에 상기 제1 공정 및 제2 공정에서 만들어진 양념치킨소스를 원료육대비 30%와 혼합하여 치킨을 조리하는 단계인 제7 공정으로 이루어지도록 하되,The seventh process, which is a step of cooking chicken by mixing the seasoned chicken sauce made in the first and second processes with 30% of the raw meat, to the raw meat after the sixth process,

상기 제1 공정의 양념치킨소스의 배합비가 이온물엿 3600%, 토마토케찹 1500%, 마늘 850%, 양조간장 550%, 토마토페이스트 760%, 정백당 550%, 양파 500%, 마요네즈 300%, 전분 200%, 소스시즈닝 220%, 대두유 090%, 고산도식초 090%, 사골엑기스 100%, 대두단백 050%, 생강 050%, 밀크칼슘 020%, 계피분 030%, 백후추 030%, 흑후추 030%, 고추분 020%, 휀넬가루 030%, 정제염 010%, 파프리카 002%, 참깨향 010%, 피클링스파이스 005%, 정제수 403%가 되도록 하고, The mixing ratio of seasoned chicken sauce in the first step is ion starch syrup 3600%, tomato ketchup 1500%, garlic 850%, brewed soy sauce 550%, tomato paste 760%, white sugar 550%, onion 500%, mayonnaise 300%, starch 200% , Sauce Seasoning 220%, Soybean Oil 090%, High Acidity Vinegar 090%, Beef Bone Extract 100%, Soybean Protein 050%, Ginger 050%, Milk Calcium 020%, Cinnamon Powder 030%, White Pepper 030%, Black Pepper 030%, Red Pepper Powder 020%, fennel powder 030%, refined salt 010%, paprika 002%, sesame flavor 010%, pickling spice 005%, purified water 403%,

상기 제1 공정의 가열단계는 혼합 단계의 혼합물을 투입하여 온도를 상승시키면서 25rpm으로 30분간 교반시킨 다음, 온도가 60℃ 상승한 후, 이온물엿, 토마토케찹, 정백당, 마요네즈, 사골엑기스, 정제염과 생강, 양파, 마늘을 투입하여 90℃까지 상승시키도록 구성하였다In the heating step of the first process, the mixture of the mixing step is introduced and stirred at 25 rpm for 30 minutes while raising the temperature, and then, after the temperature rises to 60 ° C, ionic starch syrup, tomato ketchup, white sugar, mayonnaise, beef bone extract, refined salt and ginger , onions and garlic were added to raise the temperature to 90 ° C.

그리고 한국 공개특허공보 제2007-0121292호가 제안되었으며,And Korean Patent Publication No. 2007-0121292 has been proposed,

이는, 옥수수전분 100g당 양파를 갈아서 형성하는 간 양파 20g, 프리마 5g, 바닐라향가루 3g을 반죽하여 준비하는 튀김옷준비단계와;This is, a batter preparation step of preparing by kneading 20 g of ground onion, 5 g of prima, and 3 g of vanilla flavor powder formed by grinding onion per 100 g of corn starch;

상기 닭고기를 씻어서 절단하는 닭고기준비단계와;A chicken preparation step of washing and cutting the chicken;

상기 닭고기준비단계에서 준비된 닭고기를 튀김옷준비단계에서 준비된 튀김옷에 골고루 묻혀서 준비하는 튀김옷입힘단계와;A frying coating step of preparing the chicken prepared in the chicken preparation step by evenly coating the fried batter prepared in the frying preparation step;

상기 튀김옷을 입힌 닭고기를 170℃~180℃의 기름에 2~3분간 1차로 튀긴 후, 140℃ ~ 150℃로 온도를 낮추어 5~7분가량 튀겨서 건져내는 튀김단계와;A frying step of first frying the coated chicken in oil at 170 ° C to 180 ° C for 2 to 3 minutes, then lowering the temperature to 140 ° C to 150 ° C and frying for 5 to 7 minutes;

상기 간장 100g당 물엿 30g, 물 100g을 준비하고, 잘게 썬 파와 깨, 참기름, 후추 및 마늘을 섞어서 양념소스를 준비하는 양념소스 준비단계와;A seasoning sauce preparation step of preparing a seasoning sauce by preparing 30 g of starch syrup and 100 g of water per 100 g of soy sauce, and mixing finely chopped green onions, sesame seeds, sesame oil, pepper and garlic;

상기 튀김단계에서 튀겨진 닭고기에 양념소스를 뿌려서 버무리는 완성단계로 구성하되,In the frying step, it consists of a completion step of sprinkling seasoning sauce on the fried chicken,

상기 양념소스 준비단계의 조성은 파 100g당, 깨 2g, 참기름 5g, 후추 1g 및 마늘 30g으로 형성하여 구성하였다.The composition of the seasoning sauce preparation step was configured by forming per 100g of green onion, 2g of sesame oil, 5g of sesame oil, 1g of pepper and 30g of garlic.

특히, 양념치킨은 튀김옷을 입힌 닭을 튀긴 후 양념소스를 입혀서 요리하는 방법으로, 한국 공개특허공보 제2004-0040978호에 제안되었으며,In particular, seasoned chicken is a method of cooking fried chicken coated with seasoning sauce after frying, and has been proposed in Korean Patent Publication No. 2004-0040978.

이는, 머리와 다리를 잘 다듬고 내장을 꺼낸 오골계와 토종닭을 연육질이 되도록 다수의 한약탕즙액에서 재우는 과정;This includes the process of refining the head and legs and embracing the ox bones and native chickens in a number of herbal medicine broth juices to make them tender;

한약탕즙액에서 3시간 정도 재운 상기 토종닭만을 꺼내어 물에서 50% 정도 익혀 낸 기름을 제거하는 과정;Taking out only the native chicken marinated in herbal medicine broth for 3 hours and removing about 50% of the oil from the water;

재운 상기 오골계와 기름을 제거한 상기 토종닭을 물 약 3리터에서 끓여 약 70% 정도 익힌 다음, 여기에 한약탕즙액 ½컵, 진간장 3큰술, 청주 2큰술을 넣고 약 90% 정도 익혀내는 과정;Boil the marinated ogol chicken and the oil-removed native chicken in about 3 liters of water and cook about 70% of it, then add ½ cup of herbal medicine broth juice, 3 tablespoons of soy sauce, and 2 tablespoons of rice wine to it and cook about 90%;

상기 과정에서 익혀 낸 오골계와 토종닭에 물엿 1큰술을 넣고 감자와 당근을 넣어주며, 당면을 넣어 뒤적이면서 기타 채소류부재료와 조미료로 간을 하여 완성시켜 내는 과정을 포함하되, Including the process of adding 1 tablespoon of starch syrup to the ogol chicken and native chicken cooked in the above process, adding potatoes and carrots, adding vermicelli and seasoning with other vegetable ingredients and seasonings to complete,

상기의 한약탕즙액은,The above herbal decoction,

대추 250g, 계피 200g, 산수유, 두충, 진피, 감초, 황정 150g, 오향 120g, 음양곽, 황기, 복령, 산약, 구기자, 백작약, 녹각, 계지, 숙지황, 쇄양, 복분자, 육종용, 지부자, 사장자, 결명자 70g, 영지, 운지, 상지 50g, 갈근 40g, 당귀, 인진, 홍화자차, 산사, 천궁, 백출, 지구목 30g의 한약제들을 80리터의 물에 넣고 은은한 불에서 약 12시간 이상 다려 내도록 하여 구성하였다.Jujube 250g, cinnamon 200g, Cornus officinalis, Eucommia, dermis, licorice, Hwangjeong 150g, Five spice 120g, Yinyanggwak, Astragalus, Bokryeong, Sanyak, Goji ja, White peony, Deer antlers, Gyeji, Sukjihwang, Soeyang, Bokbunja, Yuk Jongyong, Jibuja, Sajangja, Gyeolmyeongja 70g, Lingzhi, Unji, Sangji 50g, Ginger root 40g, Angelica, Injin, Safflower tea, Sansa, Cnidium, Baekchul, Earth tree 30g of herbal medicines were put in 80 liters of water and steamed for about 12 hours or more in a gentle fire.

종래의 양념치킨 요리방법은 맛이 거의 동일하고, 튀김옷의 질감이 좋지 못하며, 닭고기 외에 영양분을 충분히 공급하지 못하고, 닭고기의 풍미를 높이지 못하는 문제점이 있었다.Conventional seasoned chicken cooking methods have problems in that the taste is almost the same, the texture of the fried batter is not good, the nutrients other than the chicken are not sufficiently supplied, and the flavor of the chicken is not enhanced.

그리하여 2015년 11월 25일자 등록특허 제10-1573351호(즉석조리용 매운맛 소스)가 제안되었으며,Thus, Registered Patent No. 10-1573351 (spicy sauce for instant cooking) dated November 25, 2015 was proposed,

이는, (1) 입자크기 0.02mm 내지 0.2mm의 청양고추가루 6 내지 8 중량%, (1) 6 to 8% by weight of Cheongyang red pepper powder having a particle size of 0.02 mm to 0.2 mm,

(2) 입자크기 0.2mm 내지 2mm의 청양고추가루 6 내지 8 중량%,(2) 6 to 8% by weight of Cheongyang red pepper powder having a particle size of 0.2 mm to 2 mm;

(3) 파인애플 13 내지 15 중량%, (3) 13 to 15% by weight of pineapple;

(4) 파인애플쥬스 6 내지 7 중량%, (4) 6 to 7% by weight of pineapple juice;

(5) 간장 3 내지 4 중량%, (5) 3 to 4% by weight of soy sauce;

(6) 물엿 15 내지 17 중량%, (6) 15 to 17% by weight of starch syrup;

(7) 고추씨기름 6 내지 7 중량%, (7) 6 to 7% by weight of red pepper seed oil;

(8) 황설탕 12 내지 13 중량%, (8) 12 to 13% by weight of brown sugar;

(9) 양파 3-4 중량%, (9) Onions 3-4% by weight;

(10) 생강 0.1 내지 0.2 중량%,(10) 0.1 to 0.2% by weight of ginger;

(11) 사과 1 내지 2 중량%, (11) 1 to 2% by weight of apples;

(12) 칠리파우더 0.3 내지 0.4 중량%,(12) 0.3 to 0.4% by weight of chili powder,

(13) 청주 2 내지 6 중량%, (13) 2 to 6% by weight of refined rice wine;

(14) 소금 1 내지 2 중량%, (14) 1 to 2% by weight of salt;

(15) 탄산수 12 내지 13 중량%, (15) 12 to 13% by weight of carbonated water;

(16) 다진마늘 3 내지 4 중량%(16) 3 to 4% by weight of minced garlic

(17) 후추 0.1 내지 0.2 중량%를 혼합하고,(17) Mix 0.1 to 0.2% by weight of black pepper,

이 혼합물을 2 내지 10℃에서 7일 이상 저온 숙성하도록 하되, This mixture is aged at a low temperature of 2 to 10 ° C for 7 days or more,

상기 성분 (1), (2) 및 (17)을 혼합하고, Mixing the components (1), (2) and (17) above,

생성된 혼합물에 상기성분 (8) 및 (14)를 첨가하여 혼합하며, The components (8) and (14) are added to the resulting mixture and mixed,

생성된 혼합물에 상기 성분 (3), (4), (9), (10), (11) 및 (16)을 첨가하여 혼합하고,Adding and mixing the above components (3), (4), (9), (10), (11) and (16) to the resulting mixture,

생성된 혼합물에 상기 성분 (5), (6) 및 (7)을 첨가하여 혼합하며,Adding and mixing the above components (5), (6) and (7) to the resulting mixture,

생성된 혼합물에 상기 성분 (13)을 첨가하여 혼합하고, Add and mix the above component (13) to the resulting mixture,

생성된 혼합물에 상기 성분 (12)를 첨가하여 혼합하며, Adding and mixing the above component (12) to the resulting mixture,

생성된 혼합물에 상기 성분 (15)를 첨가하여 혼합하여 생성된 혼합물을 상기의 저온 숙성 단계를 거치도록 하여 제조된 소스를 930℃의 센불에서 90초 가열한 후 치킨에 적용하도록 구성하였다.The resulting mixture was added and mixed with the ingredient (15), and the resulting mixture was subjected to the low-temperature aging step, and the sauce prepared was heated at 930 ° C. over high heat for 90 seconds, and then applied to chicken.

그러나 상기와 같은 종래의 즉석조리용 매운맛 소스에 의하여서는 7일간의 저온 숙성으로 소스의 깊은 매운맛과 단맛을 구현할 수 있고, 약 930℃의 센불에서 약 90초간 가열한 후 치킨에 적용했을 때 소스의 매운맛을 즉시 느낄 수 있으며, 약 90초의 짧은 조리시간으로 즉석 조리가 가능함은 물론 깊은 매운맛을 구현할 수 있도록 하는 이점이 있는 반면에, 맛을 너무 강조한 나머지 인체의 건강에 치킨의 영양 외에는 거의 도움을 주지 못하게 되는 단점이 있었다.However, with the conventional spicy sauce for instant cooking as described above, it is possible to realize the deep spicy taste and sweetness of the sauce by aging at a low temperature for 7 days, and when applied to chicken after heating for about 90 seconds at about 930 ° C. You can immediately feel the spicy taste, and it is possible to cook immediately with a short cooking time of about 90 seconds, as well as to realize a deep spicy taste. There were downsides to not being able to.

이에 본 발명은 상기한 바와 같은 종래의 문제점을 해소하기 위한 것으로, 다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량%, 설탕 11~15중량%, 물엿 11~15중량%, 파인애플 주스 2~4중량%, 콜라 3~5중량%, 연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%, 물 5~7중량%을 함유하도록 하여 콜라에 의한 닭고기의 잡내를 제거하면서 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 한 연꽃잎을 이용한 튀김옷 및 그의 제조방법을 제공하는 것을 그 목적으로 한다.Accordingly, the present invention is to solve the conventional problems as described above, 11 to 15% by weight of minced garlic, 11 to 15% by weight of ketchup, 5 to 7% by weight of soy sauce, 8 to 10% by weight of red pepper paste, 8 to 10% of red pepper powder % by weight, sugar 11-15% by weight, starch syrup 11-15% by weight, pineapple juice 2-4% by weight, cola 3-5% by weight, lotus leaf powder 1-6% by weight, frying powder 10-15% by weight, water By containing 5 to 7% by weight, it removes the smell of chicken caused by coke, and has the effect of nourishing and tonic by lotus leaf, increasing immunity, antibacterial action against typhus bacteria and antibacterial bacteria, and gentle blood pressure lowering through vascular action. Its purpose is to provide a fried batter using lotus leaves to obtain the effect and a manufacturing method thereof.

상기 목적을 달성하기 위한 본 발명의 연꽃잎을 이용한 튀김옷 및 그의 제조방법은, Fried batter using the lotus leaf of the present invention and its manufacturing method for achieving the above object,

다진 마늘, 캐첩, 간장, 고추장, 고춧가루, 설탕, 물엿을 혼합하여 튀김옷 양념을 제조하는 튀김옷 양념 제조과정과, A frying seasoning manufacturing process of mixing minced garlic, ketchup, soy sauce, red pepper paste, red pepper powder, sugar, and starch syrup to prepare fried seasoning,

상기의 튀김옷 양념에 파인애플 주스와 콜라 및 물을 혼합하여 튀김옷 양념수를 제조하는 튀김옷 양념수 제조과정과, A process of preparing seasoning for frying by mixing the above seasoning with pineapple juice, cola and water to prepare seasoning for frying;

준비된 닭고기를 튀김옷 양념수에 혼합하는 혼합과정과, A mixing process of mixing the prepared chicken with seasoning for frying;

튀김옷 양념수에 혼합된 닭고기를 2 내지 7일 동안 숙성하는 중에 닭고기의 잡내를 없애도록 하는 숙성과정과,An aging process of removing the smell of chicken while aging the chicken mixed in the seasoning for frying for 2 to 7 days;

연꽃잎 분말과 튀김가루를 혼합하는 연꽃 튀김가루 준비과정과,Lotus leaf powder and frying powder preparation process of mixing lotus leaf powder and frying powder,

튀김옷 양념수에 튀김가루를 혼합하여 튀김옷을 제조하는 튀김옷 제조과정과, A frying process of manufacturing fried batter by mixing frying powder with seasoning for batter;

숙성된 낡고기에 튀김옷을 입혀서 기름에 튀기는 튀김과정을 포함하고,Including a frying process of coating aged old meat with batter and frying it in oil,

상기 튀김옷의 배합비는 다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량% 설탕 11~15중량%, 물엿 11~15중량%, 파인애플 주스 2~4중량%, 콜라 3~5중량%, 연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%, 물 5~7중량%를 함유하도록 하여 콜라에 의한 닭고기의 잡내를 제거하면서 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 구성됨을 특징으로 한다.The mixing ratio of the fried batter is 11 to 15% by weight of minced garlic, 11 to 15% by weight of ketchup, 5 to 7% by weight of soy sauce, 8 to 10% by weight of gochujang, 8 to 10% by weight of red pepper powder, 11 to 15% by weight of sugar, 11 to 15% by weight of starch syrup 15% by weight, 2 to 4% by weight of pineapple juice, 3 to 5% by weight of coke, 1 to 6% by weight of lotus leaf powder, 10 to 15% by weight of frying powder, 5 to 7% by weight of water, chicken by cola It is characterized in that it is configured to have a tonic effect by lotus leaf while removing the miscellaneous odors of the body, increase immunity, and obtain an effect of gently lowering blood pressure through antibacterial action against Typhus bacteria and antibacterial action and blood vessel action.

상기의 본 발명에 따른 연꽃잎을 이용한 튀김옷 및 그의 제조방법에 의하여서는 다진 마늘, 캐첩, 간장, 고추장, 고춧가루, 설탕, 물엿을 혼합한 튀김옷 양념에 파인애플 주스와 콜라 및 물을 혼합하여 튀김옷 양념수를 제조하고, According to the fried batter using lotus leaf according to the present invention and its manufacturing method, the fried batter seasoning mixed with minced garlic, ketchup, soy sauce, red pepper paste, red pepper powder, sugar, and starch syrup is mixed with pineapple juice, coke, and water to season the batter to manufacture,

준비된 닭고기를 튀김옷 양념수에 혼합하여 2 내지 7일 동안 숙성하는 중에 닭고기의 잡내를 없애도록 하고,Mix the prepared chicken with seasoning for frying to remove the smell of chicken while aging for 2 to 7 days,

연꽃잎 분말과 튀김가루를 혼합한 연꽃 튀김가루를 상기 튀김옷 양념수에 혼합하여 튀김옷을 제조하도록 하고,To prepare a fried batter by mixing lotus leaf powder and fried powder mixed with the fried batter seasoning water,

숙성된 낡고기에 튀김옷을 입혀서 기름에 튀기도록 하여 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 한다.By coating aged old meat with batter and frying it in oil, the lotus leaf has a nutritional tonic effect, enhances immunity, has antibacterial action against typhus bacteria and red bacteria, and a gradual blood pressure lowering effect through blood vessel action.

도 1은 본 발명의 제조과정을 도시한 개략도.1 is a schematic diagram showing the manufacturing process of the present invention.

이하, 첨부된 도면을 참조하여 본 발명의 바람직한 실시예를 설명하면 다음과 같다.Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings.

본 발명에 따른 연꽃잎을 이용한 튀김옷은, The batter using the lotus leaf according to the present invention is,

다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량%, 설탕 11~15중량%, 물엿 11~15중량%, 파인애플 주스 2~4중량%, 콜라 3~5중량%, 연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%, 물 5~7중량%를 함유하도록 하여 콜라에 의한 닭고기의 잡내를 제거하면서 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 구성한 것이다.Minced garlic 11-15% by weight, ketchup 11-15% by weight, soy sauce 5-7% by weight, red pepper paste 8-10% by weight, red pepper powder 8-10% by weight, sugar 11-15% by weight, starch syrup 11-15% by weight, 2 to 4% by weight of pineapple juice, 3 to 5% by weight of coke, 1 to 6% by weight of lotus leaf powder, 10 to 15% by weight of fried powder, and 5 to 7% by weight of water to remove the smell of chicken caused by cola While doing so, it has the effect of nourishment and tonic by lotus leaves, enhances immunity, has antibacterial action against typhus bacteria and erythrocytes, and has a gradual blood pressure lowering effect through blood vessel action.

상기의 본 발명은 연꽃잎을 이용한 튀김옷을 제조하는 과정에 그 특징이 있는 것으로서, The present invention described above is characterized in the process of manufacturing fried batter using lotus leaves,

다진 마늘, 캐첩, 간장, 고추장, 고춧가루, 설탕, 물엿을 혼합하여 튀김옷 양념을 제조하는 튀김옷 양념 제조과정(S10)과,A fried coating seasoning manufacturing process (S10) of preparing a fried coating seasoning by mixing minced garlic, ketchup, soy sauce, red pepper paste, red pepper powder, sugar, and starch syrup;

상기의 튀김옷 양념에 파인애플 주스와 콜라 및 물을 혼합하여 튀김옷 양념수를 제조하는 튀김옷 양념수 제조과정(S20)과, A frying seasoning preparation process (S20) of preparing a frying seasoning by mixing pineapple juice, coke, and water with the frying seasoning;

준비된 닭고기를 튀김옷 양념수에 혼합하는 혼합과정(S30)과,A mixing process (S30) of mixing the prepared chicken with seasoning for frying;

튀김옷 양념수에 혼합된 닭고기를 2 내지 7일 동안 숙성하는 중에 닭고기의 잡내를 없애도록 하는 숙성과정(S40)과,An aging process (S40) of removing the smell of chicken while aging the chicken mixed in the seasoning for frying for 2 to 7 days;

연꽃잎 분말과 튀김가루를 혼합하는 연꽃 튀김가루 준비과정(S50)과,Lotus leaf powder and fry powder preparation process (S50) of mixing the fry powder,

튀김옷 양념수에 연꽃 튀김가루를 혼합하여 튀김옷을 제조하는 튀김옷 제조과정(S60)과,A fried batter manufacturing process (S60) of manufacturing fried batter by mixing lotus fry powder with batter seasoning water;

숙성된 낡고기에 튀김옷을 입혀서 기름에 튀기는 튀김과정(S70)을 포함하되,Including a frying process (S70) of coating aged old meat with batter and frying in oil,

상기 튀김옷의 배합비는 다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량%, 설탕 11~15중량%, 물엿 11~15중량%, 파인애플 주스 2~4중량%, 콜라 3~5중량%, 연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%, 물 5~7중량%를 함유하도록 하여 콜라에 의한 닭고기의 잡내를 제거하면서 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 구성한 것이다.The mixing ratio of the fried batter is 11 to 15% by weight of minced garlic, 11 to 15% by weight of ketchup, 5 to 7% by weight of soy sauce, 8 to 10% by weight of red pepper paste, 8 to 10% by weight of red pepper powder, 11 to 15% by weight of sugar, starch syrup 11 ~ 15% by weight, 2 to 4% by weight of pineapple juice, 3 to 5% by weight of cola, 1 to 6% by weight of lotus leaf powder, 10 to 15% by weight of fried powder, and 5 to 7% by weight of water It is composed to remove the odor of chicken, tonic the lotus leaf, to enhance immunity, to obtain the effect of gradually lowering blood pressure through antibacterial action against typhus bacteria and antibacterial bacteria, and blood vessel action.

상기와 같이 구성한 본 발명의 연꽃잎을 이용한 튀김옷 및 그의 제조방법은, The fried batter using the lotus leaf of the present invention configured as described above and the manufacturing method thereof,

다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량%, 설탕 11~15중량%, 물엿 11~15중량%를 혼합하여 튀김옷 양념을 제조하도록 한다.Minced garlic 11-15% by weight, ketchup 11-15% by weight, soy sauce 5-7% by weight, red pepper paste 8-10% by weight, red pepper powder 8-10% by weight, sugar 11-15% by weight, starch syrup 11-15% by weight Mix to prepare seasoning for batter.

상기의 튀김옷 양념에 파인애플 주스 2~4중량%, 콜라 3~5중량%, 물 5~7중량%를 혼합하여 튀김옷 양념수를 제조하도록 한다.2 to 4% by weight of pineapple juice, 3 to 5% by weight of coke, and 5 to 7% by weight of water are mixed with the seasoning for frying to prepare seasoning for frying.

준비된 닭고기를 튀김옷 양념수에 혼합하도록 한다.Mix the prepared chicken with the batter seasoning water.

튀김옷 양념수에 혼합된 닭고기를 2 내지 7일 동안 숙성하는 중에 닭고기의 잡내를 없애도록 하도록 한다.The chicken mixed in the seasoning for frying is aged for 2 to 7 days to remove the chicken's odor.

연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%를 혼합하여 연꽃 튀김가루를 준비하도록 한다.Prepare lotus fry powder by mixing 1 to 6% by weight of lotus leaf powder and 10 to 15% by weight of fried powder.

튀김옷 양념수에 연꽃 튀김가루를 혼합하여 튀김옷을 제조하도록 한다.는 튀김옷 제조과정(S60)과,A frying manufacturing process (S60) of mixing lotus frying powder with seasoning for frying to prepare fried clothes;

숙성된 낡고기에 튀김옷을 입혀서 기름에 튀기도록 한다.Aged old meat is coated with batter and fried in oil.

상기 튀김옷의 배합비는 다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량%, 설탕 11~15중량%, 물엿 11~15중량%, 파인애플 주스 2~4중량%, 콜라 3~5중량%, 연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%, 물 5~7중량%를 함유하도록 하여 콜라에 의한 닭고기의 잡내를 제거하면서 연꽃잎에 의한 자양강장의 효과가 있으며, 면역성 높여주고, 티프스균과 적리균에 대한 항균작용, 혈관작용으로 완만한 혈압강하의 효과를 얻도록 한다.The mixing ratio of the fried batter is 11 to 15% by weight of minced garlic, 11 to 15% by weight of ketchup, 5 to 7% by weight of soy sauce, 8 to 10% by weight of red pepper paste, 8 to 10% by weight of red pepper powder, 11 to 15% by weight of sugar, starch syrup 11 ~ 15% by weight, 2 to 4% by weight of pineapple juice, 3 to 5% by weight of cola, 1 to 6% by weight of lotus leaf powder, 10 to 15% by weight of fried powder, and 5 to 7% by weight of water While removing the odor of chicken, it has the effect of nourishing and tonic by lotus leaf, increasing immunity, antibacterial action against typhus bacteria and bacteria, and blood vessel action to obtain the effect of gently lowering blood pressure.

이상에서는 본 발명의 바람직한 실시예에 대하여 도시하고 또한 설명하였으나, 본 발명은 상기한 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 본 발명이 속하는 분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시 가능한 것은 물론이고, 그와 같은 변경은 기재된 청구범위 내에 있게 된다.In the above, preferred embodiments of the present invention have been shown and described, but the present invention is not limited to the above embodiments, and conventional methods in the field to which the present invention pertains without departing from the gist of the present invention claimed in the claims. Various modifications can be implemented by anyone with the knowledge, and such modifications are within the scope of the described claims.

Claims (2)

삭제delete 다진 마늘, 캐첩, 간장, 고추장, 고춧가루, 설탕, 물엿을 혼합하여 튀김옷 양념을 제조하는 튀김옷 양념 제조과정(S10)과,
상기의 튀김옷 양념에 파인애플 주스와 콜라 및 물을 혼합하여 튀김옷 양념수를 제조하는 튀김옷 양념수 제조과정(S20)과,
준비된 닭고기를 튀김옷 양념수에 혼합하는 혼합과정(S30)과,
튀김옷 양념수에 혼합된 닭고기를 2 내지 7일 동안 숙성하는 중에 닭고기의 잡내를 없애도록 하는 숙성과정(S40)과,
연꽃잎 분말과 튀김가루를 혼합하는 연꽃 튀김가루 준비과정(S50)과,
튀김옷 양념수에 연꽃 튀김가루를 혼합하여 튀김옷을 제조하는 튀김옷 제조과정(S60)을 포함하되,
상기 튀김옷의 배합비는 다진 마늘 11~15중량%, 캐첩 11~15중량%, 간장 5~7중량%, 고추장 8~10중량%, 고춧가루 8~10중량%, 설탕 11~15중량%, 물엿 11~15중량%, 파인애플 주스 2~4중량%, 콜라 3~5중량%, 연꽃잎 분말 1~6중량%, 튀김가루 10~15중량%, 물 5~7중량%를 함유하도록 구성한 것을 특징으로 하는 연꽃잎을 이용한 튀김옷의 제조방법.A fried coating seasoning manufacturing process (S10) of preparing a fried coating seasoning by mixing minced garlic, ketchup, soy sauce, red pepper paste, red pepper powder, sugar, and starch syrup;
A frying seasoning preparation process (S20) of preparing a frying seasoning by mixing pineapple juice, coke, and water with the frying seasoning;
A mixing process (S30) of mixing the prepared chicken with seasoning for frying;
An aging process (S40) of removing the smell of chicken while aging the chicken mixed in the seasoning for frying for 2 to 7 days;
Lotus leaf powder and fry powder preparation process (S50) of mixing the fry powder,
Including a frying manufacturing process (S60) of mixing lotus frying powder with batter seasoning water to prepare fried batter,
The mixing ratio of the fried batter is 11 to 15% by weight of minced garlic, 11 to 15% by weight of ketchup, 5 to 7% by weight of soy sauce, 8 to 10% by weight of red pepper paste, 8 to 10% by weight of red pepper powder, 11 to 15% by weight of sugar, starch syrup 11 ~ 15% by weight, 2 to 4% by weight of pineapple juice, 3 to 5% by weight of cola, 1 to 6% by weight of lotus leaf powder, 10 to 15% by weight of fried powder, 5 to 7% by weight of water Method for manufacturing fried batter using lotus leaves.
KR1020190143142A 2019-11-11 2019-11-11 Fried batter using lotus leaves and its manufacturing method KR102513623B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020190143142A KR102513623B1 (en) 2019-11-11 2019-11-11 Fried batter using lotus leaves and its manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020190143142A KR102513623B1 (en) 2019-11-11 2019-11-11 Fried batter using lotus leaves and its manufacturing method

Publications (2)

Publication Number Publication Date
KR20210056546A KR20210056546A (en) 2021-05-20
KR102513623B1 true KR102513623B1 (en) 2023-03-23

Family

ID=76158997

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020190143142A KR102513623B1 (en) 2019-11-11 2019-11-11 Fried batter using lotus leaves and its manufacturing method

Country Status (1)

Country Link
KR (1) KR102513623B1 (en)

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101574632B1 (en) * 2015-05-07 2015-12-04 김필원 Garlic chicken and garlic chicken cooking methode
KR101658618B1 (en) 2016-05-18 2016-09-22 정지윤 Dietary supplement comprising lotus leaf and manufacturing method thereof
KR101924023B1 (en) * 2018-04-05 2018-11-30 김은희 Method for making season for meat

Family Cites Families (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH05168429A (en) * 1991-12-19 1993-07-02 Morio Kuboyama Coating composition for fry
KR100962579B1 (en) * 2007-12-21 2010-06-11 한국식품연구원 Lotus root sauce and Preparation method thereof
KR101200307B1 (en) * 2008-11-17 2012-11-16 동국대학교기술지주 주식회사 Meat source comprising of Olive Leaf and Lotus Leaf Extract and the processed food comprising the same extract
KR101432183B1 (en) * 2012-09-14 2014-08-26 (주)혜인식품 A chicken cooking method
KR20150142183A (en) * 2014-06-11 2015-12-22 대덕대학산학협력단 Chicken containing lotus root
KR20160121834A (en) * 2015-04-13 2016-10-21 이용구 Pork cutlet containing herbal materials and manufacturing method thereof
KR20190104813A (en) * 2018-03-02 2019-09-11 경기도 양평군 Manufacturing method of fried glutinous rice crackers with sesame or beans using lotus root and chicken

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101574632B1 (en) * 2015-05-07 2015-12-04 김필원 Garlic chicken and garlic chicken cooking methode
KR101658618B1 (en) 2016-05-18 2016-09-22 정지윤 Dietary supplement comprising lotus leaf and manufacturing method thereof
KR101924023B1 (en) * 2018-04-05 2018-11-30 김은희 Method for making season for meat

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
[마트저널] 콜라 잡내제거
[연합뉴스] 연잎 면역력

Also Published As

Publication number Publication date
KR20210056546A (en) 2021-05-20

Similar Documents

Publication Publication Date Title
KR20190022075A (en) Neungi mushroom sauce for broiled ribs with herb medicine extract and manufacturing method of the same
KR101843030B1 (en) Method for Manufacturing Spice Sauce for Chicken Rib
CN104366432A (en) Eutrophic spicy yak meat paste and processing method thereof
KR101919656B1 (en) Method for preparing of meat stock for sliced raw fish in water
CN110973567A (en) Composite seasoning sauce for stew pan and preparation method and application thereof
KR101603750B1 (en) Manufacturing method of meat broth for korean cold noodles
KR102108609B1 (en) Manufacturing method of source composition for rice cake
CN109222052A (en) A kind of thick chilli sauce and preparation method thereof
KR101591082B1 (en) Hangover soup and its cooking methods
KR20180129149A (en) Black goat healthy black-soup and Manufacturing method thereof
KR102062523B1 (en) Manufacturing method of spicy chili pepper spice sauce
KR102410710B1 (en) Method for manufacturing soy source steamed chicken
KR101644935B1 (en) Manufacturing method of Duck and Chicken Gomtang and Duck and Chicken Gomtang manufactured by the same
KR102390363B1 (en) Ccollagen jelly containing lotus meat and its manufacturing method
KR102513623B1 (en) Fried batter using lotus leaves and its manufacturing method
CN104839573A (en) Pickled pepper-flavored soybean paste and making method thereof
KR102354944B1 (en) A process for the preparation of mara chicken foot and the mara chicken foot prepared therefrom
CN102813247B (en) White flint quick-boiling soup
CN110934280A (en) Braised pot spicy sauce and preparation method and application thereof
KR101728693B1 (en) Method for manufacturing Chogyetang's meat broth and method for manufacturing Chogyetang using the same
KR101619718B1 (en) Method of prducing kimchi
KR101716762B1 (en) Making method of masou salmon kimchi
KR20210066126A (en) Tempura using sprout and manufacturing method thereof
KR101620686B1 (en) Production methods associated with it and clam porridge composition five colors brown rice and Houttuynia is added
KR102347341B1 (en) Manufacturing method of fish paste containing yellow lacquer

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E902 Notification of reason for refusal
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
E701 Decision to grant or registration of patent right
GRNT Written decision to grant