KR19980072865A - Kimchi stew that can be packed and its processing method - Google Patents
Kimchi stew that can be packed and its processing method Download PDFInfo
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- KR19980072865A KR19980072865A KR1019970007844A KR19970007844A KR19980072865A KR 19980072865 A KR19980072865 A KR 19980072865A KR 1019970007844 A KR1019970007844 A KR 1019970007844A KR 19970007844 A KR19970007844 A KR 19970007844A KR 19980072865 A KR19980072865 A KR 19980072865A
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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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/10—Preserving with acids; Acid fermentation
- A23B7/105—Leaf vegetables, e.g. sauerkraut
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3415—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated in hot water, e.g. boil pouches
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Beans For Foods Or Fodder (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
본 발명은 국물을 갖는 김치찌개 재료를 진공 포장한 후 가열가공하여 냉장 보관되게 하여 취식시에 덥히기만하여 취식할 수 있도록 한 포장 가능한 김치찌개 및 그 방법에 관한 것이다. 즉, 이는 육수에 주재료인 김치와 돼지고기를 넣고 마늘과 생강, 고춧가루, 파 등의 양념을 투입하여 통상의 김치찌개재료를 만드는 공정과, 이 김치찌개재료를 비닐포장대에 담는 공정과, 김치찌개재료가 담겨진 비닐 포장대를 경사면에 놓고 진공처리하는 동시에 고주파를 가하여 포장하는 진공포장공정과, 진공 포장된 김치찌개 재료를 70∼80℃ 의 열로 3시간 동안 가열처리하여 완숙시키는 공정으로 포장 가능한 김치찌개를 제조함으로써, 국물이 있는 김치찌개를 보다 편리하게 제공받을 수 있는 효과가 있다.The present invention relates to a wrappable kimchi stew and a method thereof, wherein the kimchi stew material having the soup is vacuum-packed and then heated and refrigerated so as to be eaten only by being heated at the time of eating. That is, the process of making kimchi stew ingredients by putting kimchi and pork, which are main ingredients in broth, and seasonings such as garlic, ginger, red pepper powder, and green onions, putting the kimchi stew ingredients on a plastic wrapper, and kimchi It can be packaged in a vacuum packing process in which a plastic packing bag containing stew material is placed on an inclined surface and vacuumed and packed at a high frequency while heating the kimchi stew material vacuum-packed for three hours with a temperature of 70 to 80 ° C. By manufacturing kimchi stew, there is an effect that can be provided more convenient kimchi stew with broth.
Description
본 발명은 포장 가능한 김치찌개 및 그 가공방법에 관한 것으로서, 더욱 상세하게는 국물을 갖는 김치찌개 재료를 진공 포장한 후 가열가공하여 냉장보관되게 함으로써, 취식시에 덥히기만하면 김치찌개를 취식할 수 있도록 한 포장 가능한 김치찌개 및 그 방법에 관한 것이다.The present invention relates to a packable kimchi stew and a processing method thereof, and more particularly, by vacuum-packing a kimchi stew material having a broth, followed by heating and refrigeration, the kimchi stew can be eaten simply by heating during eating. It relates to a packable kimchi stew and its method.
우리나라의 전래식품 중 김치는 그 맛과 영양이 풍부하여 우리나라의 국민들로부터 가장 사랑받는 식품으로 자리잡고 있고, 이를 이용한 김치찌개 등의 가공식품들도 여러 가지 만들어지고 있다. 특히 근래에는 일본을 비롯한 세계 각국에서도 그 맛과 영양이 인정되어 각종의 김치를 수출하고 있는 실정에 있다.Kimchi is one of the most traditional foods in Korea, which is rich in its taste and nutrition, making it one of the most beloved foods of the Korean people, and processed foods such as kimchi stew are also made. In particular, in recent years, the world has been exporting various kinds of Kimchi because of its taste and nutrition.
그리고 가정이 핵가족화되고, 생활양식의 변화를 집안에서 생활하는 시간이 줄어듬과 동시에, 집에서 같이 식사하는 시간이 줄어들고 있다. 또한 집안에서 식사를 하는 경우에도 이전과는 달리 편리함을 추구하고 식사준비를 위한 시간을 줄이기 위해서 김치나 기타 반찬을 집안에서 준비하지 않고 대부분을 시장이나 슈퍼 등에서 구입하고 있는 추세이다. 이에따라 김치 역시 식품회사에서 대량으로 제조되어 생산판매되고 있고, 많은 사람들이 이를 애용하고 있다.At the same time, the family is becoming nuclear-family, and the time to live in the home is changing, and the time to eat together at home is decreasing. In addition, in the case of eating at home, the trend is to purchase most of the kimchi or other side dishes at the market or supermarket, rather than preparing kimchi or other side dishes, in order to pursue convenience and reduce time for meal preparation. Accordingly, kimchi is also produced and sold in large quantities in food companies, and many people use it.
전기한 김치는 장기간 보관하기가 어렵기 때문에 만들어진후 바로 판매해야 하며, 또한 김치가 많은 량의 수분을 함유하고 있기 때문에 유통하기가 어려울뿐만 아니라 유통과정에서 김치가 쉽게 산화되는 경우가 발생된다.Kimchi should be sold immediately after it is made because it is difficult to store for a long time. Also, since kimchi contains a large amount of water, it is difficult to distribute, and the kimchi is easily oxidized during distribution.
이에따라 종래에는 포장김치를 장기간 보관하기 위해서 방부재를 추가하는 경우가 있어 김치를 취식할 때 방부재를 함께 취식하게 되는 결과가 되는 문제점이 있다. 특히 김치의 가장 큰 활용식품인 김치찌개는 국물과 함께 익혀먹는 가열식품이어서 전기한 포장마저도 불가능하여 상품화할 수 없고, 상품화된 김치를 이용한다 하더라도 결국은 김치찌개용 혼합재료와 함께 다시 조리하여 끓여먹어야 되는 번거로움이 있어 이를 기피하고, 그 선호도가 떨어지는 문제가 있다.Accordingly, in the related art, there is a problem in that a preservation member is added in order to store the kimchi for a long time, resulting in eating the preservation member together when eating kimchi. In particular, kimchi stew, the most utilized food of kimchi, is a heated food that is cooked together with broth, so even the packaged product is impossible to be commercialized. There is a hassle to avoid this, there is a problem that the preference falls.
이에 본 발명은 상기한 바와같은 종래의 결점을 해결하기 위해서 제안된 것으로, 김치찌개를 진공 포장상태에서 익혀서 상품화하여 이를 전자레인지나 끓는 물에 담갔다가 바로 취식할 수 있도록 하는 포장 가능한 김치찌개 및 그 가공방법을 제공하고자 하는데 그 목적이 있는 것이다.Accordingly, the present invention has been proposed to solve the above-mentioned drawbacks, and can be commercialized by cooking kimchi stew in a vacuum-packed state so that it can be eaten immediately in a microwave oven or boiling water and ready to eat and its The purpose is to provide a processing method.
도 1은 본 발명에 따른 김치찌개 재료를 진공 포장하는 과정에서 고주파에 의해 비닐포장대를 용착하기이전에 경사면에 안착된 상태를 보인 측면도,Figure 1 is a side view showing a state seated on the inclined surface before welding the plastic packaging by high frequency in the process of vacuum packing the kimchi stew material according to the present invention,
도 2는 본 발명에 따른 김치찌개 재료를 진공 포장하는 과정에서 경사면에 안착된 비닐포장대를 고주파를 이용하여 용착한 상태를 보인 측면도이다.Figure 2 is a side view showing a state of welding the vinyl packaging seated on the inclined surface using a high frequency in the process of vacuum packing the kimchi stew material according to the present invention.
도면의 주요부분에 대한 부호의 설명Explanation of symbols for main parts of the drawings
1 : 비닐 포장대 2 : 고주파 용착기1: plastic wrapper 2: high frequency welding machine
3 : 재치대 4 : 경사면3: mounting table 4: slope
5 : 외측 포장대 6 : 내측 포장대5: outside packing stand 6: inside packing stand
상기한 바와같은 목적을 달성하기위한 본 발명은 육수에 주재료인 김치와 돼지고기를 넣고 마늘과 생강, 고춧가루, 파 등의 양념을 투입하여 통상의 김치찌개재료를 만드는 공정과, 이 김치찌개재료를 비닐포장대에 담는 공정과, 김치찌개재료가 담겨진 비닐 포장대를 경사면에 놓고 진공처리하는 동시에 고주파를 가하여 포장하는 진공포장공정과, 진공 포장된 김치찌개 재료를 70∼80℃의 열로 3시간 동안 가열 처리하여 완숙시키는 공정으로 된 포장 가능한 김치찌개의 가공방법과 그 가공방법에 의해 포장 가공된 김치찌개를 제공함을 특징으로 한다.The present invention for achieving the above object is the process of making a kimchi stew material by adding kimchi and pork which is the main ingredient in broth and seasonings such as garlic, ginger, red pepper powder and green onion, and the kimchi stew material The plastic packing process, the vacuum packing process of putting the Kimchi stew material on the inclined surface and placing the vacuum on the inclined surface and applying high frequency to it, and the vacuum-packed Kimchi stew material for 3 hours with 70 ~ 80 ℃ heat. It is characterized in that it provides a processing method of a wrappable kimchi stew, which is a process of heating and ripening, and a kimchi stew packaged by the processing method.
이하 본 발명의 일 실시예를 첨부된 예시도면과 함께 보다 상세히 설명하면 다음과 같다.Hereinafter, an embodiment of the present invention will be described in detail with reference to the accompanying drawings.
도 1은 본 발명에 따른 김치찌개 재료를 진공 포장하는 과정에서 고주파에 의해 비닐포장대를 용착하기 이전에 경사면에 안착된 상태를 보인 측면도이고, 도 2는 본 발명에 따른 김치찌개 재료를 진공 포장하는 과정에서 경사면에 안착된 비닐 포장대를 고주파를 이용하여 용착한 상태를 보인 측면도이다.1 is a side view showing a state seated on the inclined surface prior to welding the plastic bag by the high frequency in the process of vacuum packing the kimchi stew material according to the present invention, Figure 2 is a vacuum packing the kimchi stew material according to the present invention Side view showing the state in which the plastic packaging table seated on the inclined surface by welding using a high frequency in the process.
먼저, 사골 또는 한우고기 등을 삶은 육수를 얻는다. 이 육수에 주재료인 김치와 돼지고기를 넣고, 이어서 마늘과 생강, 고춧가루, 파 등의 양념을 추가하여 통상의 김치찌개 재료를 만든다. 그리고 이 김치찌개 재료를 적정량씩 나누어 비닐포장대(1)에 담는다. 이때 비닐포장대(1)는 내열성수지로 형성하고 김치찌개 재료를 만드는 공정과 비닐포장대(1)에 담는 공정을 수동 혹은 자동으로 실행할 수 있다.First, you get boiled beef bones or Korean beef. The kimchi and pork, the main ingredients, are added to the broth, followed by garlic, ginger, red pepper powder, green onion, and other seasonings. The kimchi stew is divided into appropriate portions and put in a plastic bag (1). At this time, the plastic bag (1) may be formed of a heat-resistant resin and the process of making kimchi stew material and the process of putting the plastic bag (1) manually or automatically.
비닐포장대(1)에 담겨진 김치찌개재료를 도 1과 같이 경사면(4)의 하부에 설치된 재치대(3)에 안착시킨후, 고주파 용착기(2)를 비닐포장대(1)의 외측에서 내측으로 이동시키게 되면 고주파 용착기(2)가 김치찌개재료의 수면을 따라 이동하면서 비닐 포장대(1) 내부의 공기를 배출시키면서 외측 포장대(5)를 내측 포장대(6)에 밀착 시킨다. 이때 도 2에 도시된 바와같이 외측포장대(5)가 내측포장대(6)에 접지되는 순간에 고주파를 발생시키면서 상향이동하여 내외측 포장대(5)(6)의 상부선단부를 용착시켜 비닐 포장대(1) 내부가 진공상태에서 밀봉되게 된다.After the kimchi stew material contained in the plastic bag 1 is seated on the mounting table 3 provided on the lower side of the inclined surface 4 as shown in Fig. 1, the high frequency welding machine 2 is placed inside the plastic bag 1 from the outside. When moved to the high frequency welder (2) moves along the surface of the kimchi stew material while keeping the outer packaging (5) in close contact with the inner packaging (6) while discharging the air inside the plastic packaging (1). At this time, as shown in FIG. 2, the outer packaging 5 is moved upward while generating a high frequency at the moment when the outer packaging 5 is grounded to the inner packaging 6, and the upper end of the inner and outer packaging 5 and 6 is welded to form a vinyl. The inside of the package 1 is sealed in a vacuum state.
이때 고주파 용착기(2)는 비닐포장대(1)에 담겨진 김치찌개 재료의 국물의 수위보다 높게 설치함으로써, 고주파 용착기(2)를 전진시킴에 따라 비닐포장대(1)의 입구가 좁아지면서 국물의 수위는 올라가고, 비닐포장대(1)의 내부에 충진되었던 공기가 배출되어 내부가 진공상태로 되는 것이다. 이에따라 비닐포장대(1)에 담겨진 국물이 밖으로 누수되는 것을 최소화하면서 비닐포장대(1)에 충진되었던 공기를 완전히 배출하여 김치찌개 재료를 진공상태로 포장할 수 있는 것이다.At this time, the high frequency welder (2) is installed higher than the level of the soup of kimchi stew material contained in the plastic bag (1), the advancing of the high frequency welder (2) narrows the inlet of the plastic bag (1) The water level rises, and the air filled in the inside of the plastic bag 1 is discharged so that the inside becomes a vacuum state. Accordingly, the kimchi stew material can be vacuum-packed by completely discharging the air filled in the plastic bag 1 while minimizing leakage of the soup contained in the plastic bag 1.
특히, 김치찌개 재료가 담겨진 비닐포장대(1)가 경사면을 따라 이동하도록 함으로써, 고주파 용착기(2)가 일정거리까지 전진한후 고주파를 발생시키는 순간까지 비닐포장대(1)를 밀봉하는 공정에서 많은 량의 국물이 갑자기 넘치거나 혹은 고주파에 의해 밀봉하는 높이를 낮게 잡아 비닐포장대(1)의 내부가 진공상태를 유지하지 않은 경우를 방지할 수 있는 것이다.In particular, the plastic packing 1 containing the kimchi stew material is moved along the inclined surface, so that the high frequency welding machine 2 advances to a certain distance and then seals the plastic packing 1 until the moment of generating high frequency. It is possible to prevent the case where the amount of soup suddenly overflows or the height of sealing by the high frequency is low to prevent the inside of the vinyl packing 1 from maintaining a vacuum state.
김치찌개 재료를 비닐포장대(1)에 진공 포장하는 공정을 종료한 후에는 이를 수동 혹은 자동으로 이동시켜 가열로에 투입한다. 이때 가열로는 히터나 증기 기타 가열수단에 의해서 대략 70∼80℃를 유지하면서 김치찌개재료가 3시간 정도 머무르게 하여 포장대 내부의 김치찌개재료가 서서히 익게 하는 것이다.After finishing the process of vacuum-packing the kimchi stew material in the plastic bag 1, it is manually or automatically moved and put into a heating furnace. In this case, the kimchi stew material is kept for about 3 hours while maintaining approximately 70 to 80 ° C. by a heater or steam or other heating means, so that the kimchi stew material inside the packing is gradually cooked.
이와같이 김치찌개가 익은 상태에서 모든 공정을 종료한다. 그리고, 이는 유통과정을 거쳐 최종소비자의 손에서 전자레인지가 뜨거운 물에 일정시간 동안 담갔다가 취식함으로써, 김치찌개의 조리과정을 거치지 않고도 간단하게 국물이 있는 김치찌개를 취식할 수 있는 것이다.In this way, all processes are terminated while the kimchi stew is ripe. And, through the distribution process, the microwave oven is immersed in hot water for a certain period of time in the hands of the end consumer, and can be easily eaten kimchi stew without broth without going through the cooking process of kimchi stew.
여기서, 국물이 있는 김치찌개재료를 진공 포장함으로써 김치찌개재료를 장기간 동안 보관하기 위해서 별도의 방부재를 혼합하지 않음으로 방부재를 취식하는 것을 방지할 수 있으며, 또한 진공 포장된 김치찌개재료를 3℃정도로 냉장 보관하게 되면 위에서와같이 방부재를 혼합하지 않고도 6개월이상을 보관할 수 있는 것이다.Here, by vacuum-packing the kimchi stew material with broth, it is possible to prevent eating of the room parts by not mixing the separate room materials in order to store the kimchi stew material for a long time, and also to make the vacuum-packed kimchi stew material to about 3 ℃ Refrigerated storage can be stored for more than six months without mixing the room as shown above.
위에서 언급한 바와같이 본 발명은 김치찌개와 같이 국물이 있는 반찬을 비닐포장대를 진공 포장한 후 가열/완숙하여 냉장보관함으로써, 번거로운 조리과정을 거치지 않고도 가스레인지나 뜨거운 물에 의해서 조리할 수 있는 김치찌개를 간단하게 제공받을 수 있는 편리함을 가지며, 국물이 있는 반찬도 장기간동안 보관하면서 유통시킬 수 있는 한편, 김치찌개와 같은 반찬에 방부재를 혼합하지 않음으로 김치찌개를 취식할 때 방부재를 취식하는 것을 방지할 수 있는 효과가 있다. 특히, 국물을 포함하는 김치찌개 재료가 담겨진 비닐포장대를 경사면에 안착시킨 상태에서 진공 포장함으로써, 고주파에 의해서 김치찌개재료를 포장시 국물이 넘치는 것을 방지할 수 있음은 물론이고 공기가 비닐포장대에 잔류하는 것을 방지할 수 있는 효과가 있다.As mentioned above, the present invention can be cooked by gas range or hot water by vacuum-packing a side dish with soup such as kimchi stew and then storing it in a cold / heated manner. The kimchi stew can be easily served, and the side dishes with broth can be stored and distributed for a long time, while the soup is eaten when the kimchi stew is eaten by not mixing the ingredients with the side dishes such as the kimchi stew. There is an effect that can be prevented. In particular, by vacuum-packing the plastic packing bag containing the kimchi stew material containing the soup on the inclined surface, it is possible to prevent the soup from overflowing when packing the kimchi stew material by high frequency, as well as the plastic packing bag. There is an effect that can be prevented from remaining on.
또한, 김치찌개의 재료를 비닐포장대에 진공 포장한후 이를 70∼80℃의 열로 완숙시켜 제품으로 유통시킴으로써, 비닐포장대에 김치찌개 재료를 넣을 때 유입될 수 있는 세균 등이 살균되어 위생적인 김치찌개 재료를 보다 편리하게 공급받을 수 있는 효과가 있다.In addition, by vacuum-packing the kimchi stew in a plastic bag and then ripening it with heat of 70 to 80 ° C and distributing it as a product, bacteria that can be introduced when the kimchi stew material is put into the plastic bag are sanitized and sanitary. Kimchi stew material can be supplied more conveniently.
Claims (2)
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019970007844A KR100216506B1 (en) | 1997-03-08 | 1997-03-08 | Instant kimchi stew and preparation thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| KR1019970007844A KR100216506B1 (en) | 1997-03-08 | 1997-03-08 | Instant kimchi stew and preparation thereof |
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| KR19980072865A true KR19980072865A (en) | 1998-11-05 |
| KR100216506B1 KR100216506B1 (en) | 1999-08-16 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100434691B1 (en) * | 2001-11-13 | 2004-06-07 | 주식회사 진미식품 | Manufacturing Method for Instant Kimchi Jjigae Extended Shelf Life |
| KR101128759B1 (en) * | 2008-10-22 | 2012-03-23 | 씨제이제일제당 (주) | A method for preparing a Kimchi block for an instant Kimchi pot stew and a method for preparing the instant Kimchi pot stew by using the same |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010035355A (en) * | 2001-02-06 | 2001-05-07 | 박성도 | The method for preparing instant of korea food |
| KR102411006B1 (en) | 2019-11-01 | 2022-06-21 | 한국도로공사 | Preparing method of Kimchi sauce for convenience cooking and Kimchi sauce prepared thereby |
| KR102152146B1 (en) | 2019-11-28 | 2020-09-04 | 주식회사 아워홈 | Preparing method of kimchi stew distributable at room temperature and kimchi stew prepared thereby |
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1997
- 1997-03-08 KR KR1019970007844A patent/KR100216506B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100434691B1 (en) * | 2001-11-13 | 2004-06-07 | 주식회사 진미식품 | Manufacturing Method for Instant Kimchi Jjigae Extended Shelf Life |
| KR101128759B1 (en) * | 2008-10-22 | 2012-03-23 | 씨제이제일제당 (주) | A method for preparing a Kimchi block for an instant Kimchi pot stew and a method for preparing the instant Kimchi pot stew by using the same |
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| KR100216506B1 (en) | 1999-08-16 |
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