KR19990045814A - A swellfish cooking method - Google Patents

A swellfish cooking method Download PDF

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KR19990045814A
KR19990045814A KR1019990001329A KR19990001329A KR19990045814A KR 19990045814 A KR19990045814 A KR 19990045814A KR 1019990001329 A KR1019990001329 A KR 1019990001329A KR 19990001329 A KR19990001329 A KR 19990001329A KR 19990045814 A KR19990045814 A KR 19990045814A
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blowfish
lean meat
bone
cooking
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KR1019990001329A
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KR100318879B1 (en
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박광찬
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박광찬
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Abstract

본 발명은 복어의 뼈와 살코기를 분리한 후, 이 살코기와 뼈를 여러 가지 재료가 혼합된 양념장에 일정 기간 절인 다음 숯불에 구워 식용하는 불고기방식과, 소금과 조미료에 저린 다음 숯불에 구워 식용하는 새로운 소금구이 방식의 복어 조리방법을 제공함으로써 복어를 이용하여 보다 다양한 요리를 제공하기 위한 복어 조리방법에 관한 것이다.In the present invention, after separating the bone and lean meat of blowfish, the lean meat and bone is marinated in a marinade mixed with various ingredients for a certain period of time and then roasted in charcoal fire, bulgogi method, stir in salt and seasonings and then roasted in charcoal The present invention relates to a blowfish cooking method for providing a variety of dishes using blowfish by providing a new salt grilled blowfish cooking method.

이를 위하여 본 발명은 복어 조리방법에 있어서, 상기 복어의 부속물 등을 제거하는 전처리과정과, 상기 복어의 뼈와 살코기를 분리한 후, 상기 뼈는 3∼4㎝ 크기로 절단하고, 살코기는 1∼4mm의 두께와 3∼10cm 크기의 포(脯)를 형성하는 과정과, 상기 복어의 뼈와 포로 형성된 살코기를 된장 9∼11% 중량부, 물엿 9∼11%중량부, 마늘즙 1.5∼2%중량부, 생강즙 0.5∼1.5%중량부, 고추가루 21∼23%중량부, 고추장 14∼15%중량부, 설탕 1.5∼2%중량부, 조미료 0.5∼0.7%중량부, 참기름 0.1∼0.2%중량부, 물 42.9∼33.6%중량부, 청주 적량의 성분과 비율로 혼합 되는 양념장에 투입 및 혼합하여 양념이 스며들도록 하는 절임공정과, 상기 공정 후 절임완료된 복어의 뼈와 포형태로 형성된 살코기를 숯불 또는 가스불에 적절히 굽는 익힘공정으로 이루어진 것에 특징이 있다.To this end, the present invention is a method for cooking blowfish, the pretreatment process for removing the appendages, etc. of the blowfish, and after separating the bone and lean meat of the blowfish, the bone is cut into 3 ~ 4 cm size, the lean meat 1 ~ The process of forming a 4mm thick and 3-10cm sized pork, 9-11% by weight of miso, 9-11% by weight of starch syrup, 1.5-2% garlic juice Parts by weight, ginger juice 0.5-1.5% by weight, red pepper powder 21-23% by weight, red pepper paste 14-15% by weight, sugar 1.5-2% by weight, seasoning 0.5-0.7% by weight, sesame oil 0.1-0.2% by weight Boil, 42.9-33.6% by weight of water, marinated in the marinade mixed in the appropriate amount and ratio of the sake, so that the seasoning is soaked, and after the process the lean meat formed in the bones and bones of the marinated blowfish charcoal Or it is characterized by consisting of a cooking process to be properly baked in a gas fire.

Description

복어 조리방법{A SWELLFISH COOKING METHOD}Blowfish cooking method {A SWELLFISH COOKING METHOD}

본 발명은 복어 조리방법에 관한 것으로써, 더욱 상세하게는 복어의 뼈와 살코기를 분리한 후, 이 살코기와 뼈를 여러 가지 재료가 혼합된 양념장에 일정기간 저린 다음 숯불에 구워 식용하는 불고기 방식과, 소금과 조미료에 저린 다음 숯불에 구워 식용하는 새로운 소금구이 방식의 복어 조리방법을 제공함으로써 복어를 이용하여 보다 다양한 요리를 제공하기 위한 복어 조리방법에 관한 것이다.The present invention relates to a method for cooking blowfish, and more particularly, after separating the bone and lean meat of the blowfish, the lean meat and bones are marinated in a marinade mixed with various ingredients for a certain period of time and then grilled on charcoal and edible The present invention relates to a blowfish cooking method for providing a variety of dishes using blowfish by providing a new salt-roasted blowfish cooking method, which is marinated in salt and seasonings and then baked in charcoal.

일반적으로 복어는 참복과의 바닷물고기로서 그 맛이 담백하여 미식가가 즐겨 찾는 음식중의 하나이며, 이 복어로서 몇 종류의 음식을 조리하여 식용하고 있다. 그 중에서 통상적으로 널리 사용되고 있는 조리방법으로서는, 다수의 재료를 혼합하여 끓인 후 우러나오는 국물을 위주로 식용하는 복어국(일명 "복지리"라고함)과, 고추가루 및 고추장 등을 혼합하여 끊인 후 국물과 함께 식용하는 복어매운탕, 그리고 살코기를 익힌 후 식용하는 복어수육 등이 개발되어 있다.In general, blowfish is a saltwater fish with bokbok and is one of gourmet's favorite foods. It is cooked and eaten as a kind of blowfish. Among them, as a cooking method, which is widely used among them, a puffer fish soup (called "bokgiri"), which is mainly edible broth after mixing and boiling a number of ingredients, is mixed with red pepper powder and red pepper paste, and then hung together with the broth. The puffer fish hot tang, which is eaten, and the puffer fish which is eaten after lean meat has been developed.

그러나 이와 같은 종래 복어 조리방법은 모두 물에 끓이도록 되어 있어 복어자체가 갖는 고유의 담백함과 영양분이 소실되는 문제가 발생하게 될 뿐만아니라 상기의 조리방법 외에는 개발되지 않음으로써 복어 고유의 영양분과 담백한 맛을 그대로 유지하면서 더욱 맛있는 복어 조리방법의 개발이 필요하게 되는 것이다.However, the conventional blowfish cooking methods are all boiled in water, which causes the problem of loss of the inherent lightness and nutrients of the blowfish itself, and it is not developed other than the above cooking methods. It will be necessary to develop more delicious blowfish cooking method while maintaining the same.

본 발명은 전술한 바와 같은 요구에 부응하기 위해 복어를 이용하여 우리의입맛에 맛도록 개발한 것으로써, 복어의 뼈와 살코기를 분리한 후, 이 살코기와 뼈를 여러 가지 재료가 혼합된 양념장에 일정기간 절인 다음 숯불에 구워 식용하여 복어 특유의 담백한 맛의 유지는 물론 한국인의 입맛에 맞는 불고기 방식의 복어조리방법을 제공하는데 있다.The present invention was developed in order to meet the needs as described above to taste our taste by using blowfish, and after separating the bone and lean meat of the blowfish, the lean meat and bone in a marinade mixed with various materials After marinating for a certain period of time, they are grilled on charcoal and edible to maintain the unique taste of puffer fish as well as to provide a bulgogi-style puffer fish cooking method suitable for Korean taste.

본 발명의 다른 목적은 복어의 뼈와 살코기를 분리한 후 살코기와 뼈를 소금과 조미료에 절인 다음 숯불에 구워 식용하여 복어 특유의 담백한 맛을 높일수 있는 새로운 소금구이 방식의 복어 조리방법을 제공하는데 본 발명의 목적이 있는 것이다.Another object of the present invention is to separate the bone and lean meat of pufferfish and marinated lean meat and bones in salt and seasoning and then roasted in charcoal fire edible to provide a new salt-roasted pufferfish cooking method to increase the unique taste of puffer fish There is a purpose.

이와 같은 목적을 실현하기 위한 본 발명은 복어 조리방법에 있어서, 상기 복어의 부속물 등을 제거하는 전처리과정과, 상기 복어의 뼈와 살코기를 분리한후, 상기 뼈는 3∼4cm 크기로 절단하고, 살코기는 1∼4mm의 두께와 3∼10cm 크기의 포(脯)를 형성하는 과정과, 상기 복어의 뼈와 포로 형성된 살코기를 된장 9∼11%중량부, 물엿 9∼11%중량부, 마늘즙 1.5∼2%중량부, 생강즙 0.5∼1.5%중량부, 고추가루21∼23%중량부, 고추장 14∼15%중량부, 설탕 1.5∼2%중량부, 조미료 0.5∼0.7%중량부, 참기름 0.1∼0.2%중량부, 물 42.9∼33.6%중량부, 청주 적량의 성분과 비율로 혼합되는 양념장에 투입 및 혼합하여 양념이 스며들도록 하는 절임공정과, 상기 공정후 절임완료된 복어의 뼈와 포형태로 형성된 살코기를 숯불 또는 가스불에 적절히 굽는 익힘공정으로 이루어진 것에 특징이 있다.In the present invention for realizing such an object, in the pufferfish cooking method, the pretreatment process for removing the appendages of the pufferfish, and after separating the bone and lean meat of the pufferfish, the bone is cut into 3-4 cm size, The lean meat is a process of forming a 1 ~ 4 mm thick and 3 ~ 10 cm sized poultry, 9 ~ 11% by weight of miso, 9-11% by weight of starch syrup, garlic juice 1.5-2% by weight, ginger juice 0.5-1.5% by weight, red pepper powder 21-23% by weight, red pepper paste 14-15% by weight, sugar 1.5-2% by weight, seasoning 0.5-0.7% by weight, sesame oil 0.1 ~ 0.2% by weight, 42.9-33.6% by weight of water, and put into a marinade mixed in a suitable amount and ratio of the sake liquor soaking seasoning so that the seasoning is soaked, and in the form of bones and bags Characterized by the cooking process of baking the formed lean meat on charcoal or gas fire have.

본 발명의 다른 특징은 복어 조리방법에 있어서, 상기 복어의 부속물 등을 제거하는 전처리과정과, 상기 복어의 뼈와 살코기를 분리한 후, 상기 뼈는 3∼4cm크기로 절단하고, 살코기는 1∼4mm의 두께와 3∼10cm 크기의 포(脯)를 형성하는 과정과, 상기 뼈와 살코기 위에 소금과 조미료를 첨가 후 절이는 절임공정과, 상기 공정 후 절임완료된 복어의 뼈와 포형태로 형성된 살코기를 숯불 또는 가스불에 적절히 굽는 익힘공정으로 이루어진 것에 있다.According to another aspect of the present invention, in the pufferfish cooking method, a pretreatment step for removing the appendages of the puffer fish, and after separating the bone and the lean meat of the puffer fish, the bone is cut into 3 ~ 4 cm size, the lean meat is 1 ~ The process of forming a 4mm thickness and 3 ~ 10cm sized pores, and pickling after adding salt and seasoning on the bone and lean meat, and lean meat formed in the form of bone and sack of blowfish completed after the process It consists of a cooking process that properly bakes on charcoal or gas fire.

도 1은 본 발명에 따른 일실시예를 도시한 복어 조리과정도.1 is a blowfish cooking process showing an embodiment according to the present invention.

도 2는 본 발명에 따른 다른 실시예를 도시한 복어 조리과정도.Figure 2 is a blowfish cooking process showing another embodiment according to the present invention.

이하 첨부된 도면에 의해 상세히 설명하면 다음과 같다.Hereinafter, described in detail by the accompanying drawings as follows.

도 1은 본 발명에 따른 일실시예를 도시한 복어 조리과정도로서, 살코기와 뼈를 양념장에 일정기간 절인 다음 숯불에 구워 식용하여 복어 특유의 담백한 맛의유지는 물론 한국인의 입맛에 맞는 불고기 방식의 복어 조리방법을 도시한 것이다.1 is a blowfish cooking process diagram showing an embodiment according to the present invention, marinated lean meat and bones in a marinade for a certain period of time and then baked in charcoal fired to maintain the unique taste of puffer fish as well as bulgogi of the bulgogi method according to the taste of Koreans It shows the cooking method.

먼저 복어의 부속물 등을 제거하는 전처리과정을 거친 다음 뼈와 살코기를 분리한 후, 상기 뼈는 3∼4cm 크기로 절단하고, 또한 살코기는 1∼4mm의 두께와 3∼10cm 크기의 포(脯)를 형성하고, 상기 3∼4cm 크기로 절단된 뼈 및 1∼4mm의 두께와 3∼10cm 크기로 형성된 복어를 양념장에 투입 및 혼합하여 양념이 살코기 내부에 스며들도록 일정기간 절이는 절임과정을 수행한다.First, the pretreatment process removes the appendages of blowfish, and then separates the bone and the lean meat, and the bone is cut into 3-4 cm size, and the lean meat is 1-4 mm thick and 3-10 cm sized sachets. Forming, and the bone cut to the size of 3-4cm and blowfish formed in the thickness of 3 to 10cm and the size of 1 to 4mm in the marinade and mixed with a seasoning so that the seasoning soaked inside the lean meat.

여기서 상기 양념장은 된장 9∼11%중량부, 물엿 9∼11%중량부, 마늘즙 1.5∼2%중량부, 생강즙 0.5∼1.5%중량부, 고추가루 21∼23%중량부, 고추장 14∼15%중량부, 설탕 1.5∼2%중량부, 조미료 0.5∼0.7%중량부, 참기름 0.1∼0.2%중량부, 물 42.9∼33.6%중량부, 청주 적량의 성분과 비율로 혼합되어 있다.The seasoning sauce is 9-11% by weight of miso, 9-11% by weight syrup, garlic juice 1.5-2% by weight, ginger juice 0.5-1.5% by weight, red pepper powder 21-23% by weight, red pepper paste 14-15 It is mixed in the proportion with the components of% weight part, 1.5-2% weight part of sugar, 0.5-0.7% weight part of seasonings, 0.1-0.2% weight part of sesame oil, 42.9-33.6 weight part of water, and sake appropriate amount.

따라서 상기와 같은 성분과 비율로 혼합된 양념장에 상기 3∼4cm 크기로 절단된 뼈 및 2∼5mm의 두께와 3∼10cm 크기의 포로 형성된 복어를 투입 및 혼합하여 일정기간 방치하게 되면 복어의 살코기에 상기 양념장이 고르게 스며들게 된다.Therefore, the pufferfish formed of bone cut to 3-4 cm in size and 2 to 5 mm thick and 3 to 10 cm in size is added to the marinade mixed with the ingredients and ratios as described above. The sauce is soaked evenly.

이 후 상기 양념장이 스며들어 있는 포형태의 복어 살코기 및 뼈를 숯불 또는 가스불에 적절히 구워 식용하게 되면 복어 자체가 갖고 있는 담백한 맛이 유지됨은 물론 우리의 입맛 기호에 맞는 불고기의 형태로 조리되어 새로운 복어 불고기의 요리를 창출하게 되는 것이다.Afterwards, when the marinated marinated blowfish lean meat and bones are properly roasted on a charcoal or gas fire, the puffer fish itself retains its light taste and is cooked in the form of bulgogi that fits our taste. You will create a dish of blowfish bulgogi.

도 2는 본 발명에 따른 다른 실시예를 도시한 복어 조리과정도로서, 복어의뼈와 살코기를 분리한 후 살코기와 뼈를 소금과 조미료에 절인 다음 숯불에 구워 식용하여 복어 특유의 담백한 맛을 높일 수 있는 새로운 소금구이 방식의 복어 조리방법을 도시한 것이다.Figure 2 is a blowfish cooking process diagram showing another embodiment according to the present invention, after separating the bones and lean meat of the puffer fish marinated lean meat and bones in salt and seasoning and then roasted on charcoal edible to enhance the unique taste of puffer fish It shows a new salt grilled puffer fish cooking method.

먼저 복어의 부속물 등을 제거하는 전처리과정을 거친 다음 뼈와 살코기를 분리한 후, 상기 뼈는 3∼4cm 크기로 절단하고, 또한 살코기는 1∼4mm의 두께와 3∼10cm 크기의 포(脯)를 형성하고, 상기 3∼4cm 크기로 절단된 뼈 및 1∼4mm의 두께와 3∼10cm 크기로 형성된 복어 위에 소정량의 소금과 조미료를 뿌린 후에 일정시간 경과하게 한다.First, the pretreatment process removes the appendages of blowfish, and then separates the bone and the lean meat, and the bone is cut into 3-4 cm size, and the lean meat is 1-4 mm thick and 3-10 cm sized sachets. After forming a predetermined amount of salt and seasonings on the bone cut to the size of 3 to 4cm and the pufferfish formed to a thickness of 1 to 4mm and the size of 3 to 10cm and allowed to pass for a predetermined time.

따라서 상기와 같이 소금과 조미료가 뿌려진 3∼4cm 크기로 절단된 뼈 및 1∼4mm의 두께와 3∼10cm 크기의 포로 형성된 복어를 투입 및 혼합하여 일정기간 경과하게 되면 포로 형성된 복어의 살코기에 소금과 조미료가 고르게 스며들게 되며, 이후 포형태의 복어 살코기 및 뼈를 숯불 또는 가스불에 적절히 구워 식용하게 되면 복어 자체가 갖고 있는 담백한 맛을 최대로 느낄 수 있는 복어 소금구이 형태로 조리되어 새로운 복어 요리를 창출하게 되는 것이다.Therefore, the salt and seasonings of the pufferfish formed with salt and seasonings, and the pufferfish formed with 3-4 cm cut bones and 1 to 4 mm thick and 3 to 10 cm sized puffer, after a certain period of time, The seasoning will be evenly soaked, and when the bulgogi of blowfish and bones are grilled properly on a charcoal or gas fire, they will be cooked in the form of blowfish salt grilled to make the most of the light taste of the blowfish itself. Will be.

이상에서 상술한 바와 같이 본 발명은 복어의 뼈와 살코기를 분리한 후, 이살코기와 뼈를 여러 가지 재료가 혼합된 양념장에 일정기간 절인 다음 숯불에 구워식용하여 복어 특유의 담백한 맛의 유지는 물론 한국인의 입맛에 맞는 불고기 방식의 복어 조리방법과, 복어의 뼈와 살코기를 분리한 후 살코기와 뼈를 소금과 조미료에 절인 다음 숯불에 구워 식용하여 복어 특유의 담백한 맛을 높일 수 있는 새로운 소금구이 방식의 복어 조리방법을 제공함으로써 복어를 이용하여 보다 다양한 요리를 식용할 수 있는 것이다.As described above, the present invention, after separating the bone and lean meat of the blowfish, pickled lean meat and bone in a marinade mixed with various ingredients for a certain period of time and then roasted in charcoal to maintain the unique taste of puffer fish Bulgogi-style pufferfish cooking method suitable for Korean taste, and new salt-grilled method that separates bone and lean meat of pufferfish, marinated lean meat and bones in salt and seasoning, and then grills them on charcoal fire to enhance the unique taste of puffer fish. By providing a blowfish cooking method it is possible to eat a variety of dishes using the blowfish.

Claims (2)

복어 조리방법에 있어서,In the blowfish cooking method, 상기 복어의 부속물 등을 제거하는 전처리과정과,A pretreatment process for removing the appendages of the blowfish; 상기 복어의 뼈와 살코기를 분리한 후, 상기 뼈는 3∼4cm 크기로 절단하고,살코기는 1∼4mm의 두께와 3∼10cm 크기의 포(脯)를 형성하는 과정과,After separating the bone and lean meat of the blowfish, the bone is cut into 3 ~ 4cm size, the lean meat is 1 ~ 4mm thickness and 3 ~ 10cm size of the fabric (포), and 상기 복어의 뼈와 포로 형성된 살코기를 된장 9∼11%중량부, 물엿 9∼11%중량부, 마늘즙 1.5∼2%중량부, 생강즙 0.5∼1.5%중량부, 고추가루 21∼23%중량부, 고추장 14∼15%중량부, 설탕 1.5∼2%중량부, 조미료 0.5∼0.7%중량부, 참기름 0.1∼0.2%중량부, 물 42.9∼33.6%중량부, 청주 적량의 성분과 비율로 혼합되는 양념장에 투입 및 혼합하여 양념이 스며들도록 하는 절임공정과,The lean meat formed from the bones and pork of the pufferfish 9-11% by weight, 9-11% by weight of starch syrup, 1.5-2% by weight of garlic juice, 0.5-1.5% by weight of ginger juice, 21-23% by weight of red pepper powder , 14-15% by weight of kochujang, 1.5-2% by weight of sugar, 0.5-0.7% by weight of seasonings, 0.1-0.2% by weight of sesame oil, 42.9-33.6% by weight of water, mixed with the proper amount of sake Pickling process to add and mix in the seasoning sauce so that the seasonings permeate, 상기 공정 후 절임완료된 복어의 뼈와 포형태로 형성된 살코기를 숯불 또는가스불에 적절히 굽는 익힘공정으로 이루어진 것을 특징으로 하는 복어 조리방법.The blowfish cooking method characterized in that it consists of a cooking process of properly roasting the lean meat formed in the bone and bulge of the pickled blowfish on a charcoal or gas fire. 복어 조리방법에 있어서,In the blowfish cooking method, 상기 복어의 부속물 등을 제거하는 전처리과정과,A pretreatment process for removing the appendages of the blowfish; 상기 복어의 뼈와 살코기를 분리한 후, 상기 뼈는 3∼4cm 크기로 절단하고, 살코기는 1∼4mm의 두께와 3∼10cm 크기의 포(脯)를 형성하는 과정과,After separating the bone and lean meat of the blowfish, the bone is cut into 3 ~ 4cm size, the lean meat is 1 to 4mm thickness and 3 to 10cm sized pores (脯), and 상기 뼈와 살코기 위에 소금과 조미료를 첨가 후 절이는 절임공정과,Pickling process and then salt and seasoning added to the bone and lean meat, 상기 공정 후 절임 완료된 복어의 뼈와 포형태로 형성된 살코기를 숯불 또는가스불에 적절히 굽는 익힘공정으로 이루어진 것을 특징으로 하는 복어 조리방법.After the process, the blowfish cooking method characterized in that it comprises a cooking process of properly roasting the lean meat formed in the bone and bulge of the blowfish to charcoal or gas fire.
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KR100432564B1 (en) * 2002-01-25 2004-05-24 김현대 Production of cold dried-seasoned puffer fish skin by the alkali detoxification
CN110214923A (en) * 2019-05-17 2019-09-10 王业刚 Globe fish flavor pack, preparation method and globe fish cooking methods

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KR101055101B1 (en) 2009-11-02 2011-08-08 하종률 Manufacturing method of Tofu Bokkuk
CN103263041B (en) * 2013-06-04 2014-12-10 江苏中洋集团股份有限公司 Preparation method of globefish quick-frozen flavor product

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JPS5577878A (en) * 1978-12-06 1980-06-12 Hidaka Shokuhin:Kk Swellfish pickled in seasoned sea urchin egg
JPS55108274A (en) * 1979-02-13 1980-08-20 Shiozuka Kazuko Preparation of seasoned swellfish
KR850001030A (en) * 1983-07-29 1985-03-14 김진곤 How to paint styropol particles
JPS6039967A (en) * 1983-08-12 1985-03-02 Nec Corp Display system of retention call of attendant board
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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100432564B1 (en) * 2002-01-25 2004-05-24 김현대 Production of cold dried-seasoned puffer fish skin by the alkali detoxification
CN110214923A (en) * 2019-05-17 2019-09-10 王业刚 Globe fish flavor pack, preparation method and globe fish cooking methods

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