KR20000000504A - Manufacturing process for pickled turnip - Google Patents

Manufacturing process for pickled turnip Download PDF

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Publication number
KR20000000504A
KR20000000504A KR1019990047795A KR19990047795A KR20000000504A KR 20000000504 A KR20000000504 A KR 20000000504A KR 1019990047795 A KR1019990047795 A KR 1019990047795A KR 19990047795 A KR19990047795 A KR 19990047795A KR 20000000504 A KR20000000504 A KR 20000000504A
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South Korea
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water
turnip
vinegar
pepper
sugar
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KR1019990047795A
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Korean (ko)
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KR100490921B1 (en
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김미리
박현희
오윤경
오상희
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김미리
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    • 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
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/10Preserving with acids; Acid fermentation
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

PURPOSE: A production method for a pickled turnip is provided to contribute the diversification of the production method for a pickle, and to improve the nutritive value and its taste. CONSTITUTION: A pickled turnip comprises: adding salt 15% and CaCl2 1% into a turnip removed of its peel; removing the moisture after dipping into the cool water for 30 minutes; heating red pepper, ginger, pepper, cinnamon, leaves of the laurel tree, dill, and pickling spice after melting sugar in water; adding the melted chatoyant in vinegar; producing a can; and being precocious.

Description

순무피클의 제조방법{Manufacturing process for pickled turnip}Manufacturing process for pickled turnips

본 발명은 햄버거, 치킨, 피자, 샌드위치 등 서양식 요리 또는 한식 요리를 먹을 때 반찬으로서 먹을 수 있는 순무피클(pickled turnip)의 제조방법에 관한 것으로서 보다 상세하게는 피클의 주재료를 순무로 하여 이에 향신료 등을 첨가함으로서 새로운 피클을 만들 수 있는 순무피클의 제조방법에 관한 것이다.The present invention relates to a method for producing a pickled turnip that can be eaten as a side dish when eating Western-style dishes such as hamburgers, chicken, pizza, sandwiches, or Korean dishes. It relates to a method for producing turnip pickles that can make a new pickle by adding.

일반적으로 피클을 만들기 위하여 오이가 주재료로 사용되어 왔으며, 이러한 오이피클은 오이에 각종 향신료를 첨가하여 만든 것이였다.In general, cucumbers have been used as a main ingredient to make pickles, and these cucumber pickles were made by adding various spices to cucumbers.

특허공고 93-6990는 피클 오이의 제조방법에 관한 것으로서, 소금, 식초, 설탕, 피클링스파이스, 계피, 고추를 혼합한 물을 끓여 소스(A)를 만들고, 소스(A)가 자연 냉각될때 오이, 샐러드, 양파, 마늘 등의 내용물(B)을 일정기간 침지하고, 내용물(B)를 꺼낸 후, 다시 소스(A)와 오이추출물의 혼합물을 끓여 자연 냉각하여 내용물(B)를 2차 침지하고, 내용물(B)를 꺼낸 후 소스(A)와 오이추출물의 혼합액을 다시 끓여 자연 냉각시켜 내용물(B)를 3차 침지하고, 냉장고에서 숙성시킴을 특징으로 한다.Patent Publication 93-6990 relates to a method for manufacturing pickle cucumber, which is made by boiling water mixed with salt, vinegar, sugar, pickling spice, cinnamon and red pepper to make sauce (A), and when the sauce (A) is naturally cooled After dipping the contents (B) of salad, onion, garlic, etc. for a certain period of time, and taking out the contents (B), boil the mixture of the sauce (A) and the cucumber extract again and naturally cool the mixture by dipping the contents (B). After removing the contents (B), the mixture of the source (A) and the cucumber extract is boiled again and cooled naturally to be immersed in the contents (B) for the third time and aged in a refrigerator.

그러나, 오이피클은 맛은 좋으나 오이 성분의 대부분이 물로 구성되어 있어 영양가가 부족한 것과, 일정기간이 지나면 조직이 물려져서 질감이 떨어지는 문제점이 있다.However, cucumber pickles have a good taste, but most of the components of the cucumber consists of water, which is insufficient in nutritional value, and after a certain period of time, tissues are bitten, resulting in a drop in texture.

다른 소재의 피클로서 특허공개 1999-011592는 마늘쫑을 주재료로 하고 월계수, 통계피, 정향, 통후추 등을 향신료로 하여 일정기간 담금공정을 거치는 특징으로 한 발명이다.Patent publication 1999-011592, which is a pickle of another material, is an invention characterized by undergoing a immersion process for a certain period of time using garlic 쫑 as a main ingredient and laurel, statistic blood, cloves, and pepper as spices.

마늘쫑을 주재료로 하여 마늘이 가지는 항균력, 항암작용, 식욕증진, 장내제균의 효과가 있으나, 마늘쫑 피클은 가리움제(masking agent)을 처리하더라도 마늘 특유의 냄새가 남아있어 마늘냄새를 싫어하는 사람 등의 미감에는 맞지않은 문제점이 있다.Garlic 쫑 as a main ingredient has the effects of garlic's antibacterial activity, anti-cancer, appetite, and intestinal bacteria, but garlic 쫑 pickles have a peculiar smell of garlic, even if treated with a masking agent. There is an incorrect problem.

이러한 문제점을 해결하고자 본발명은 주재료를 순무로하여 피클을 제조하는 방법에 관한 것이다.To solve this problem, the present invention relates to a method of manufacturing pickles with turnip as the main material.

순무는, 맛이 달고 오장에 이로우며 소화를 돕고 종기(암으로 추정됨)를 치료하며 눈과 귀를 밝게 하고 황달을 치료하며 갈증을 해소시킨다고 동의보감에 수록되어있으며, 칼슘과 칼륨이 풍부하여 어린이들의 골격강화와 장년층 내지 노년층의 칼슘보강에 효가가 뛰어난 식품이다.Turnips are listed in the Consensus that they are tasty, beneficial to the five intestines, help digestion, cure boils (presumably cancer), brighten eyes and ears, cure jaundice and quench thirst, and are rich in calcium and potassium. It is a food that is excellent in strengthening their skeleton and reinforcing calcium of the elderly and the elderly.

현재 순무를 이용한 제품으로는 죽염 순무김치, 순무씨, 순무씨래기, 순무말랭이 등이 있다.Current products using turnips include bamboo salt turnip kimchi, turnip seed, turnip seed raisins, and turnip dried dried radish.

본 발명은 상기와 같은 오이 피클과 마늘쫑 피클이 가지는 영양가의 부족과 미감을 개선하고자 피클의 주재료를 순무로 하여 단순히 오이만을 사용한 피클에 대하여 순무를 사용 할 수 있게 함으로서 영양가, 맛을 향상시킬 수 있고 마늘쫑 피클이 외국인 등의 미감에 맞지 아니하는 문제점을 개선하고자 함에 있다.The present invention can improve the nutritional value, taste by allowing the use of turnip for the pickle using only cucumber as the main ingredient of the pickle to improve the lack and aesthetics of the cucumber pickle and garlic 쫑 pickle as described above It is to improve the problem that garlic pickle does not fit the taste of foreigners.

상기와 같은 목적을 달성하기 위하여 본 발명은, 소금절임된 순무에 물과 설탕과 식초(시중에서 판매되는 소위 1배식초)을 일정비율로 혼합하여 제조한 조미액과, 생강, 통후추, 월계수잎, 나도고수(dill), 홍고추, 마늘, 통계피, 겨자씨, 샐러리씨 또는 시중에서 쉽게 구입할 수 있는 피클링스파이스을 섞은 향신료을 첨가한 후 숙성시키는 피클 제조방법이다.In order to achieve the above object, the present invention, salt, turnip, seasoning liquid prepared by mixing water and sugar and vinegar (so-called 1-fold vinegar) in a certain ratio, ginger, pepper, bay leaf, It is a method of making pickles, which are ripened after adding spices such as coriander (dill), red pepper, garlic, stats, mustard seeds, celery seeds, or pickling spice, which is readily available on the market.

순무피클은 먼저 잘씻은 무우를 일정크기로 세절한 후 소금과 CaCl2를 골고루 뿌려 절인 후 조미액의 제조과정에서 향신료를 첨가하여 담금액을 만든다음 이에 소금절임된 순무를 넣은 용기를 일정온도에서 숙성시키는 방법으로 제조한다.Turnip pickles are well-washed radishes to a certain size, then sprinkle with salt and CaCl 2 evenly, and then marinated by adding spices during the preparation of seasoning liquid. It manufactures by the method of making.

소금절임은 유해 미생물의 성장방지, 주재료에 적당한 염도 부여, 주재료 세포내의 수분을 삼투압에 의해 제거하여 주재료을 부드럽게 만드는 효과가 있다.Salt pickling has the effect of preventing the growth of harmful microorganisms, imparting proper salinity to the main material, and softening the main material by removing the moisture in the cell of the main material by osmotic pressure.

조미액은 순무의 맛을 좋게하며 향신료는 순무에 독특한 향을 첨가시켜 미감을 향상시키는 효과가 있다.Seasoning makes the turnip taste better, and spices add a unique aroma to turnips to enhance the aesthetics.

숙성시키는 과정은 삼투압에 의해 조미액과 향신료를 순무의 조직에 스며들게 하는 효과가 있다.The aging process has an effect of infiltrating seasonings and spices into turnip tissue by osmotic pressure.

이하 본 발명을 순무를 사용하여 피클을 제조하는 실시예에 의거 상세히 설명하면 다음과 같다. 그러나 본 발명은 이들 실시예에만 한정되는 것이 아니다.Hereinafter, the present invention will be described in detail based on an embodiment of preparing pickles using turnips. However, the present invention is not limited only to these examples.

<실시예1>Example 1

1.원료의 전처리과정1.Pretreatment of raw materials

껍질을 제거한 후 4 ×1 ×0.5㎝의 크기로 썬 순무를 순무대비(w/w), 소금 15%, CaCl21%를 골고루 뿌려 1∼2시간 실온에서 절인 후 30분간 찬물에 담근 후(짠맛 제거) 체에 받쳐 물기를 제거한다.After removing the shell, turn the sliced turnips into a size of 4 × 1 × 0.5㎝, sprinkle evenly with turnips (w / w), 15% salt, 1% CaCl 2 , pickle for 1-2 hours at room temperature, and soak in cold water for 30 minutes ( Remove saltiness) Apply to sieve and dry.

2.담금액의 제조 과정2.Production process of charge

조미액을 만들기 위하여 물, 설탕, 식초(1배식초)의 비율을 1 : 1: 1로 하여 혼합한다.In order to make seasoning liquid, mix water, sugar and vinegar (single vinegar) at a ratio of 1: 1: 1.

향신료는 홍고추, 생강, 통후추, 통계피, 월계수잎, 나도고수(dill) 또는 피크링스파이스를 넣는다.Spices include red pepper, ginger, whole peppercorns, statistics, laurel, dill or pickling spice.

향신료의 양은 물 100g에 대하여 홍고추 0.5g, 생강 0.5g 통후추 0.05g, 월계수잎 0.1g, 나도고수 1g 또는 피클링스파이스 0.5g으로 한다.The amount of spices is 0.5g red pepper, 0.5g ginger 0.5g, laurel leaves 0.1g, 1g nado coriander or 0.5g pickling spice with respect to 100g of water.

①물에 설탕을 녹인 후, 향신료를 넣고 가열한다.① After dissolving sugar in water, add spices and heat.

②①이 끓으면 불을 약하게 줄이고 10분 정도 가열한다②When ① boils, reduce heat and heat for 10 minutes

③식초에 키토산(생순무의 0.5%)을 녹인다.③ Dissolve chitosan (0.5% of fresh turnip) in vinegar.

④②가 끓으면 물과 같은 부피의 ③를 첨가한 후 끓을 때 까지 가열한다.If ④② boils, add ③ in the same volume as water and heat it until it boils.

3.담금3. Immersion

2의 조미액과 향신료를 혼합한 것을 체에 거른 후 70∼80℃로 식힌다.2 seasoning liquid and spices mixed with a sieve and then cooled to 70 ~ 80 ℃.

열탕소독 후 잘 건조한 180㎖의 병에 순무껍질 3g과 순무(생순무일 때 50g, 절인 후 30%감소하여 35g)을 넣고 위의 담금액 130㎖을 부은 후 뚜껑을 살짝 닫는다.After sterilizing hot water, add 3g of turnip skin and turnip (50g when fresh turnip, 35% after pickling, 35g) in a dry 180ml bottle, pour 130ml of the above solution and close the lid slightly.

4.통조림 제조(Canning)과정4. Canning process

3의 병을 끓는 물에 넣고 1분이 지나면 꺼낸 후 뚜껑을 꽉 조여 닫는다. 그리고 흐르는 찬물에 냉각시킨다.Put the bottle of 3 into boiling water, take it out after 1 minute, and close the cap tightly. Cool with running cold water.

5.숙성과정5.Maturation process

냉장(4℃)상태에서 숙성시킨다.Aged in refrigerated (4 ℃).

<실시예2~4><Examples 2-4>

실시예1과 같은 방법으로 피클의 제조시 조미액의 비율을 달리하여 물:설탕:식초=9:3:2(실시예2), 물:설탕:식초=6:3:2(실시예3), 물:설탕:식초=3:3:2(실시예4)을 제조하였다.In the same manner as in Example 1, water: sugar: vinegar = 9: 3: 2 (Example 2) and water: sugar: vinegar = 6: 3: 2 (Example 3) by varying the ratio of seasoning liquid in the preparation of pickles , Water: sugar: vinegar = 3: 3: 2 (Example 4) were prepared.

<실시예5~7><Examples 5-7>

실시예1과 같은 방법으로 피클의 제조시 첨가하는 향신료를 달리하여 홍고추, 마늘, 생강, 통후추, 통계피(실시예5)와 월계수잎, 통고추, 통계피(실시예6)와 월계수잎, 통고추, 통계피, 겨자씨, 샐러리씨, 홍고추(실시예7)을 제조하였다.Red pepper, garlic, ginger, whole pepper, statistical blood (Example 5) and bay leaf, whole red pepper, statistical blood (Example 6) and bay leaf, whole red pepper by changing the spices added during the production of pickles in the same manner as in Example 1 , Staples, mustard seeds, celery seeds, red pepper (Example 7) was prepared.

<실시예8~10><Examples 8 to 10>

실시예1과 같은 방법으로 피클의 제조시 조미액과 향신료의 혼합과정(4)중 ②의 과정에서 가열하는 시간을 달리하여 제조하였다.In the same manner as in Example 1 was prepared by varying the heating time in the process of ② in the mixing process (4) of the seasoning liquid and spices during the production of pickles.

<실시예11~12><Examples 11 to 12>

실시예1과 같은 방법으로 피클의 제조시 숙성온도를 달리하여 졔조하였다.In the same manner as in Example 1 was prepared by varying the aging temperature during the production of pickles.

본 실시예1에서 제조된 피클과 실시예2~12에 의하여 제조한 피클을 잘 훈련된 9인의 관능검사요원을 대상으로 관능검사를 하였다. (9점 만점기준)The pickle prepared in Example 1 and the pickle prepared in Examples 2 to 12 were subjected to sensory tests on nine well-trained sensory test personnel. (9 points)

실험1:산과 당 용액의 농도에 따른 기호성을 검사한 결과는 표1에 나타내었다.Experiment 1: The results of palatability according to the concentration of acid and sugar solution are shown in Table 1.

조미액 비율에 의한 순무피클의 변화(물:설탕:식초)Change of Turnip Pickles by Seasoning Ratio (Water: Sugar: Vinegar) 구분\실시예에 의한순무핑클Turnip pink according to the embodiment 실시예1Example 1 실시예2Example 2 실시예3Example 3 실시예4Example 4 조직액 비율Tissue rate 1:1:1:1: 1: 1: 9:3:29: 3: 2 6:3:26: 3: 2 3:3:43: 3: 4 조직감Organization 8.88.8 3.53.5 2.02.0 6.06.0 종합적 기호도Comprehensive Preference 8.88.8 3.53.5 2.02.0 6.06.0

위의 표에서 볼 수 있듯이 물,설탕 및 식초를 1:1:1로 한 경우가 조직감을 포함한 종합적 기호도에서 가장 우수하였다.As shown in the above table, the ratio of water, sugar and vinegar to 1: 1: 1 was the best in the general preference including texture.

실험2:가장 좋은 기호성을 가지는 향신료별 순무피클을 실험한 결과는 표2와 같다.Experiment 2: The results of experiments with turnip pickles by spices having the best palatability are shown in Table 2.

구분\ 실시예에 의한순무핑클Turnip pink according to the embodiment 실시예1Example 1 실시예1Example 1 실시예5Example 5 실시예6Example 6 실시예7Example 7 향신료의 종류Different kinds of spices 홍고추, 생강,통후추, 통계피,월계수잎, 나도고수Red pepper, Ginger, Whole peppercorns, Statistics, laurel leaves, Coriander 피클링스파이스Pickling Spice 홍고추,마늘, 생강, 통후추,통계피Red pepper, garlic, ginger, pepper, statistical cinnamon 월계수잎통후추통계피Bay leaf bay pepper cinnamon 월계수잎, 통고추,통계피, 겨자씨,샐러리씨,홍고추Bay leaf, whole red pepper, statistical cinnamon, mustard seed, celery seed, red pepper incense 88 99 44 44 6.56.5 종합적기호도Comprehensive Symbol Map 88 99 44 44 6.56.5

이상의 결과로 볼 때 순무피클에 잘 어울리는 향신료의 비율은 월계수잎, 통후추, 통계피, 생강, 나도고수, 홍고추이고 그 양은 월계수잎 0.1g, 통후추 0.05g, 통계피 0.5g, 생강 0.5g, 나도고수 0.5, 홍고추 0.5g이다.As a result, the ratio of spices that are well suited to turnip pickles is laurel leaves, black pepper, ginseng, ginger, nago coriander and red pepper, and the amount is laurel leaves 0.1g, whole pepper 0.05g, statistics 0.5g, 0.5g ginger and nado Coriander 0.5, red pepper 0.5g.

실험3:실험1과 실험2에서 가장 좋은 기호성을 가지는 조미액과 향신료로 담금액을 제조할 때 가열시간에 따라 향이 우러나오는 정도와 종합적 기호도을 실험한 결과는 표3과 같다.Experiment 3: When preparing the immersion solution with seasoning liquid and spices having the best palatability in Experiment 1 and Experiment 2, the results of experiments on the degree of aroma and comprehensive acceptability according to heating time are shown in Table 3.

구분\실시예에 의한순무핑클Turnip pink according to the embodiment 실시예1Example 1 실시예8Example 8 실시예9Example 9 실시예10Example 10 시간time 10분10 minutes 0분0 min 5분5 minutes 15분15 minutes incense 88 33 55 5.55.5 종합적 기호도Comprehensive Preference 88 33 55 5.55.5

위의 표에서 보듯이 10분 가열한 후 식초를 첨가한 다음 끓는점까지 가열하는 것이 가장 향과 기호도가 좋았고 그 보다 적게 가열했을 경우에는 향이 덜 우러나서 향이 약하고, 10분이상 가열하면 향이 너무 진하여 기호도가 낮았다.As shown in the table above, heating for 10 minutes and then adding vinegar and heating to the boiling point had the best aroma and preference.If less heating is applied, the fragrance is less fragile, and the fragrance is too strong when heated for 10 minutes. The preference was low.

실험4:실험3에서 10분 가열한 담금액을 유리병(180㎖)에 담아 숙성온도를 달리하여 10일간 숙성한 후 조직감, 맛, 종합적기호도을 실험한 결과는 표4와 같다.Experiment 4: After 10 minutes of immersion in a glass bottle (180ml) heated for 10 minutes in Experiment 3 and aged for 10 days at different maturation temperatures, the results of the texture, taste, and overall symbol are shown in Table 4.

구분\실시예 의한순무핑클Section 순 Turnip Pink 실시예1Example 1 실시예11Example 11 실시예12Example 12 온도Temperature 4℃4 ℃ 23℃23 ℃ 35℃35 ℃ 조직감Organization 8.58.5 77 44 flavor 77 88 55 종합적 기호도Comprehensive Preference 7.57.5 88 55

4℃에서 숙성시킨 피클은 조직감이 좋지만, 숙성이 거의 진행되지 않아 맛이 조금 떨어졌다. 그리고 35℃에서 숙성시킨 피클은 너무 빨리 숙성되어 일찍 무르게 되었다.따라서 23℃에서 숙성시키는 것이 가장 알맞았다. 그러나 4℃에서 저장하는 것이 오랫동안 상품가치를 유지할 수 있다.The pickles aged at 4 ° C. had a good texture, but the ripening did not proceed so much that the taste dropped slightly. And the pickles aged at 35 ° C. ripened too quickly and softened early, so it was best to age at 23 ° C. However, storage at 4 ° C can maintain the value of the product for a long time.

이상과 같은 목적과 구성으로 이루어지는 본 발명은 상기와 같은 오이 피클과 마늘쫑 피클이 가지는 영양가의 부족과 미감을 개선하고자 피클의 주재료를 순무로 하여 단순히 오이만을 사용한 피클에 대하여 순무를 사용 할 수 있게 함으로서 영양가, 맛을 향상시킬 수 있고 마늘쫑 피클이 외국인 등의 미감에 맞지 아니하는 문제점을 개선하고 피클의 제조방법의 다양화에 기여하게 하고 영양가, 맛을 향상시켜 국민건강에 이바지 하게 한다.The present invention made up of the above objects and configurations is made by simply using turnips for pickles using only cucumbers as the main ingredient of pickles to improve the lack of nutritional value and aesthetics of the cucumber pickles and garlic chopped pickles as described above. It can improve the nutritional value and taste, improve the problems that garlic pickle does not fit the taste of foreigners, contribute to the diversification of the pickle manufacturing method, and contribute to the national health by improving the nutritional value and taste.

Claims (3)

물과 설탕과 식초(키토산을 첨가, 식초:키토산=1:0.01 ~ 0.1)를 섞은 조미액(물:설탕:식초=1:0.3 ~ 1:0.2 ~ 1.5)과 월계수잎, 동후추, 통계피, 생강, 나도고수, 홍고추를 섞은 향신료 또는 피클링 스파이스를 섞은 담금액을 일정시간 가열한 후,Seasoning liquid (water: sugar: vinegar = 1: 0.3 to 1: 0.2 to 1.5) mixed with water, sugar and vinegar (added chitosan, vinegar: chitosan = 1: 0.01 to 0.1), bay leaf, copper pepper, statistical After heating the mixed solution of ginger, red coriander, red chilli pepper or pickling spice, 일정 크기로 세절하여 소금절임한 순무를 넣어 숙성시키는 피클 제조방법.A pickle manufacturing method that is cut to a certain size and put in pickled turnips. 제1항에 있어서 조미액의 조성비율을 물:설탕:식초=1:1:1로 하고 향신료의 양은 물 100g에 대하여 붉은고추 0.5g, 생강 0.5g, 통후추 0.05g, 월계수잎 0.1g, 나도고수 1g으로 하고 담금액의 가열시간은 10분으로 하고 4℃ ~ 23℃에서 숙성시키는 피클 제조방법.The composition ratio of seasoning liquid is water: sugar: vinegar = 1: 1: 1, and the amount of spices is 100g of water, red pepper 0.5g, ginger 0.5g, whole pepper 0.05g, bay leaf 0.1g, and coriander. A method of producing pickles, which is 1 g, and the heating time of the immersion solution is 10 minutes and aged at 4 ° C to 23 ° C. 제1항에 있어서 조미액의 조성비율을 물:설탕:식초=1:1:1로 하고 향신료로는 물 100g에 대하여 피클링스파이스 0.5g으로 하고 담금액의 가열시간은 10분으로 하고 4℃ ~ 23℃에서 숙성시키는 피클 제조방법.The composition ratio of seasoning liquid is water: sugar: vinegar = 1: 1: 1, the spice is 0.5g of pickling spice with respect to 100g of water, and the heating time of the immersion solution is 10 minutes and the temperature of 4 ℃ ~ Pickle manufacturing method aged at 23 ℃.
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KR20020045732A (en) * 2000-12-11 2002-06-20 박경자 Producing method of the pickle cucumber
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KR100460733B1 (en) * 2002-06-04 2004-12-09 최효승 Method of producing pickled green tea leaves
KR100472192B1 (en) * 2001-11-30 2005-02-21 윤형묵 method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same
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KR20020045732A (en) * 2000-12-11 2002-06-20 박경자 Producing method of the pickle cucumber
KR20010069495A (en) * 2001-03-29 2001-07-25 임응천 A fruit radish chicken
KR100472192B1 (en) * 2001-11-30 2005-02-21 윤형묵 method for manufacturing slices of radish dried and seasoned with soybean and the slices manufactured by the same
KR20030070792A (en) * 2002-02-26 2003-09-02 채수영 The manufacturing process of an onion pickle
KR100460733B1 (en) * 2002-06-04 2004-12-09 최효승 Method of producing pickled green tea leaves
KR100537891B1 (en) * 2003-06-12 2005-12-20 권국원 Powder making method of brassica rapa and manufacture method of health assistance food to use it
KR100495947B1 (en) * 2004-04-27 2005-06-16 유정임 Semi-dried slices of radish
KR102445922B1 (en) * 2022-04-01 2022-09-21 주식회사 스케줄코퍼레이션 Manufacturing Method of Pickle

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