KR20010027914A - 야채 김 제조 방법 - Google Patents
야채 김 제조 방법 Download PDFInfo
- Publication number
- KR20010027914A KR20010027914A KR1019990039895A KR19990039895A KR20010027914A KR 20010027914 A KR20010027914 A KR 20010027914A KR 1019990039895 A KR1019990039895 A KR 1019990039895A KR 19990039895 A KR19990039895 A KR 19990039895A KR 20010027914 A KR20010027914 A KR 20010027914A
- Authority
- KR
- South Korea
- Prior art keywords
- vegetables
- vegetable
- vegetable roots
- roots
- processed
- Prior art date
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000021109 kimchi Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 241000206607 Porphyra umbilicalis Species 0.000 abstract 3
- 238000009835 boiling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000001366 vegetable intake Nutrition 0.000 description 2
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 241000219130 Cucurbita pepo subsp. pepo Species 0.000 description 1
- 235000003954 Cucurbita pepo var melopepo Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
Claims (2)
- 야채 김 제조 방법에 있어서,야채 김으로 제조하고자 하는 야채를 깨끗하게 세척하여 얇게 자르는 단계와; 얇게 잘린 야채를 익혀서 찬물에 넣어서 식히는 단계와; 물에 식힌 야채를 믹서를 이용하여 잘게 갈아서, 김 형태로 가공할 수 있는 건조틀에 넣어 탈수하는 단계와; 탈수된 야채를 약 40∼80℃의 온도에서 약 2∼8시간 동안 건조시키는 단계와; 건조된 야채 김을 냉동 살균하여 용도에 따른 규격으로 잘라서 포장하는 단계로 이루어지는 것을 특징으로 하는 야채 김 제조 방법.
- 제 1항에 있어서, 야채 김으로 제조되는 야채는 단일 품목 또는 여러 종류의 야채를 혼합하여 가공하는 것을 특징으로 하는 야채 김 제조 방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990039895A KR100346494B1 (ko) | 1999-09-16 | 1999-09-16 | 야채 김 제조 방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019990039895A KR100346494B1 (ko) | 1999-09-16 | 1999-09-16 | 야채 김 제조 방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20010027914A true KR20010027914A (ko) | 2001-04-06 |
KR100346494B1 KR100346494B1 (ko) | 2002-07-27 |
Family
ID=19611889
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019990039895A KR100346494B1 (ko) | 1999-09-16 | 1999-09-16 | 야채 김 제조 방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100346494B1 (ko) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101423263B1 (ko) * | 2014-02-07 | 2014-08-01 | 김한나 | 산채 김의 제조방법 및 상기 방법에 의하여 제조된 산채 김 |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6427442A (en) * | 1987-07-23 | 1989-01-30 | Norikazu Harajiri | Preparation of processed food |
KR100194493B1 (ko) * | 1996-08-08 | 1999-06-15 | 진상호 | 야채김의 제조방법 |
-
1999
- 1999-09-16 KR KR1019990039895A patent/KR100346494B1/ko active IP Right Grant
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR101423263B1 (ko) * | 2014-02-07 | 2014-08-01 | 김한나 | 산채 김의 제조방법 및 상기 방법에 의하여 제조된 산채 김 |
WO2015119321A1 (ko) * | 2014-02-07 | 2015-08-13 | 김한나 | 산채 김의 제조방법 및 상기 방법에 의하여 제조된 산채 김 |
Also Published As
Publication number | Publication date |
---|---|
KR100346494B1 (ko) | 2002-07-27 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102871145B (zh) | 酱卤牛肉的生产方法 | |
CN109195459A (zh) | 制备加工食品的方法和用同样方法制备的加工食品 | |
KR100371431B1 (ko) | 맛 김 가공방법 | |
KR20030062941A (ko) | 뽕잎분말을 함유하는 닭고기 가공식품 | |
KR101165801B1 (ko) | 연육을 이용한 생선볼의 제조방법 | |
CN103222516B (zh) | 一种瓜蒌仁茶香肉干及其制备方法 | |
KR100383310B1 (ko) | 진공 건조된 전복죽의 제조방법 | |
KR100346494B1 (ko) | 야채 김 제조 방법 | |
KR101772364B1 (ko) | 명태 회무침 제조방법 | |
KR20120084921A (ko) | 해삼을 이용한 김치양념의 제조방법 내지는 이에 의해 제조된 김치양념 및 김치 | |
CN1195423C (zh) | 一种板栗鸡的加工工艺 | |
KR100378848B1 (ko) | 즉석돼지뼈감자탕국밥의제조방법 | |
KR101166438B1 (ko) | 쌀을 주원료로 하는 커틀릿 및 그 제조방법 | |
KR20090040055A (ko) | 영양쌀의 제조방법 및 영양쌀을 이용한 즉석식품 | |
KR100519743B1 (ko) | 즉석 전복죽의 제조방법 | |
KR100296648B1 (ko) | 떡볶이조리용양념조성물및이를포함하는즉석조리용떡볶이 | |
KR100503930B1 (ko) | 김치 라이스 소스 및 그 제조방법 | |
KR20070005868A (ko) | 색상과 식감이 우수한 전복죽의 제조방법 | |
KR20030059009A (ko) | 천연 색상을 갖는 기능성 냉동어묵 및 그 제조방법 | |
CN103504342A (zh) | 鸡肝包心肉丸的制作方法 | |
KR102451689B1 (ko) | 꽁보리 김치의 제조방법 및 이에 의하여 제조되는 꽁보리 김치 | |
RU2287956C2 (ru) | Способ производства закусочных консервов "ласточкино гнездо" | |
KR19990074405A (ko) | 인삼김치 제조방법 | |
KR100542447B1 (ko) | 버섯, 양파 및 수산물 숙성 젓갈을 주재료로 한 천연조미양념의 제조방법 및 그 제조방법에 의해 제조된 천연조미양념 | |
KR20040024142A (ko) | 동태찜 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E701 | Decision to grant or registration of patent right | ||
GRNT | Written decision to grant | ||
FPAY | Annual fee payment |
Payment date: 20130715 Year of fee payment: 12 |
|
FPAY | Annual fee payment |
Payment date: 20140613 Year of fee payment: 13 |
|
FPAY | Annual fee payment |
Payment date: 20150629 Year of fee payment: 14 |
|
FPAY | Annual fee payment |
Payment date: 20160621 Year of fee payment: 15 |
|
FPAY | Annual fee payment |
Payment date: 20170717 Year of fee payment: 16 |
|
FPAY | Annual fee payment |
Payment date: 20180716 Year of fee payment: 17 |
|
FPAY | Annual fee payment |
Payment date: 20190424 Year of fee payment: 18 |