KR20010053748A - baked eel food manufacturing method - Google Patents
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- KR20010053748A KR20010053748A KR1019990054243A KR19990054243A KR20010053748A KR 20010053748 A KR20010053748 A KR 20010053748A KR 1019990054243 A KR1019990054243 A KR 1019990054243A KR 19990054243 A KR19990054243 A KR 19990054243A KR 20010053748 A KR20010053748 A KR 20010053748A
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- eel
- eels
- sauce
- long time
- low temperature
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- 235000013305 food Nutrition 0.000 title claims description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- 238000000034 method Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 210000001835 viscera Anatomy 0.000 claims abstract description 3
- 238000005406 washing Methods 0.000 claims abstract description 3
- 241000252073 Anguilliformes Species 0.000 claims abstract 9
- 238000009835 boiling Methods 0.000 claims abstract 3
- 210000003128 head Anatomy 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 230000032683 aging Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 244000056139 Brassica cretica Species 0.000 claims description 2
- 235000003351 Brassica cretica Nutrition 0.000 claims description 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims description 2
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 2
- 235000010460 mustard Nutrition 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 239000006188 syrup Substances 0.000 claims description 2
- 235000020357 syrup Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 230000002431 foraging effect Effects 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000512259 Ascophyllum nodosum Species 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 235000007862 Capsicum baccatum Nutrition 0.000 description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 230000003370 grooming effect Effects 0.000 description 2
- 210000004209 hair Anatomy 0.000 description 2
- 229940010454 licorice Drugs 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003537 Vitamin B3 Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000013736 caramel Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- DFPAKSUCGFBDDF-UHFFFAOYSA-N nicotinic acid amide Natural products NC(=O)C1=CC=CN=C1 DFPAKSUCGFBDDF-UHFFFAOYSA-N 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000007103 stamina Effects 0.000 description 1
- 238000009966 trimming Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019160 vitamin B3 Nutrition 0.000 description 1
- 239000011708 vitamin B3 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 고안은 장어구이 식품 제조방법에 관한 것으로, 보다 상세하게는 장어의 영양과 맛을 살리도록 조리된 후 냉동가공되어 가정에서 손쉽게 조리할 수 있는 장어구이 식품 제조방법에 관한 것이다.The present invention relates to a method for producing grilled eel food, and more particularly, to a method for manufacturing grilled eel food which can be easily cooked at home after being cooked to make use of nutrition and taste of eel.
일반적으로 장어(eel)라 하면 맛과 영양이 뛰어나서 스테미너 음식으로 널리 알려져 있는데, 특히 불포화지방산과 단백질, 비타민 A, 비타민 B₂, 비타민 B₃등을 다량 함유하고 있는 고단백 식품이다.In general, eel (eel) is known as a stamina food because of its excellent taste and nutrition, especially high protein foods containing a large amount of unsaturated fatty acids and proteins, vitamin A, vitamin B₂, vitamin B₃ and the like.
그러나 장어는 그 값이 비싸고 어디서나 쉽게 구할 수 있는 생선이 아니므로 가정에서 흔히 즐길 수 있는 식품은 아니었다.However, eel was not common food at home because it was expensive and not readily available everywhere.
이에 본 발명에서는 이와 같은 장어요리를 가정에서 손쉽게 조리하여 즐길 수 있는 상태로 가공한 후 소비자에게 직접 공급함으로써, 남녀노소 누구나 쉽게 장어요리를 조리할 수 있도록 하는 장어구이 식품 제조방법을 제공하고자 하는 것이다.Accordingly, the present invention is to provide a method for preparing grilled eel foods that can be easily cooked by anyone, both young and old, by directly processing the eel in such a state that it can be easily cooked and enjoyed at home. .
상기와 같은 목적에 의해서 본 발명에서는 소금과 물을 이용하여 장어를 세척하는 단계와, 세척된 장어의 내장 및 머리, 뼈 등을 발라내어 손질하는 단계와, 이 손질된 장어를 저온에서 장시간 숙성시키는 단계와, 숙성시킨 장어를 1차로 굽고 찜통에서 찐 후에 소스를 바르고 재차 굽는 단계와, 구워진 장어를 실온에서 완전히 식힌 후 저온에서 단시간 숙성시키는 단계와, 숙성된 장어를 적당한 크기로 절단한 후 용기에 포장하고 냉동시키는 단계를 순차적으로 거쳐 완성되는 것을 특징으로 하는 장어구이 식품 제조방법이 제공된다.In the present invention by the above object, the step of washing the eel by using salt and water, the step of applying the grooming and hair and bones of the washed eel and grooming the eel for a long time at low temperature Step, the first step of aging the eel, steamed in a steamer, and then sauced again, the baked eel is cooled completely at room temperature, and then aged at a low temperature for a short time, and the matured eel is cut into a suitable size and then placed in a container. There is provided a method for preparing grilled food, characterized in that the step of packaging and freezing is completed sequentially.
이하 본 고안을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.
먼저, 장어구이를 위한 손질방법을 순서적으로 설명하면 다음과 같다.First, a method of cleaning for eel is described in order.
장어를 죽인 후 소금으로 깨끗하게 닦는다. 이때 소금으로 닦는 방법은 장어를 소금더미에 넣고 흔들어서 세척하는 것인데, 이렇게 해야만 장어의 표면과 살에 손상이 가지 않으면서 깨끗하게 세척이 되는 것이다.Kill the eel and clean it with salt. At this time, the method of cleaning with salt is to put the eel in the salt pile and shake to wash it. This way, the surface and the flesh of the eel are not washed cleanly.
이후 장어를 물에 살짝 씻고, 내장 및 머리와 뼈를 발라내어 깨끗히 손질하여 놓는다.After that, wash the eel in water slightly and clean the internal organs and hair and bones.
손질이 끝나면 이 손질된 장어를 3℃ ~ 5℃에서 12시간 정도 숙성시킨 후 굽는데, 이와 같은 굽는 과정을 상세하게 설명하면 다음과 같다.After the trimming, the trimmed eel is aged for 3 hours at 3 ° C to 5 ° C and then baked. The baking process is described in detail as follows.
먼저, 1차로 10분 ~ 30분 정도 굽는다. 이때 장어의 겉면을 먼저 굽고 안쪽 손질한 부분이 노릇노릇할 정도로 굽는다.First, bake 10-30 minutes first. At this time, the outer surface of the eel is first grilled, and the inner trimmed portion is browned.
이후, 1차로 구워진 장어를 찜통에 넣고 10분 ~ 30분 정도 찐다. 이때 불의 세기는 은은한 약한 불이다.After that, put the first grilled eel in a steamer and steam for 10 to 30 minutes. The intensity of the fire is a mild weak fire.
찜통에서 쪄진 장어를 꺼내어 2차로 장어소스를 바르고 안쪽 한면만 노릇노릇하게 굽는다. 장어소스는 장어에 맛이 잘 배어들도록 듬뿍 발라준다.Take the steamed eel out of the steamer, apply the eel sauce in the second place, and brown the inner side only. The eel sauce is applied to the eel so that it tastes good.
구워진 장어를 실온에서 완전히 식힌 후 3℃ ~ 5℃에서 2~4시간 정도 숙성시키고나서 너비 2㎝, 길이 4.5 ~ 5㎝의 크기로 제단한다.The grilled eel is completely cooled at room temperature, then aged at 3 ° C. to 5 ° C. for 2 to 4 hours, and then chopped to a size of 2 cm in width and 4.5 to 5 cm in length.
이와 같이 제단된 장어를 용기에 포장한 후 냉동시킴으로써 장어구이의 제조가 완료된다.Manufacturing of the grilled eel is completed by packaging the eel cut in this manner and then freezing it.
이와 같이 냉동된 장어구이는 소비자에게 공급되도록 식료품 매장등으로 이송되며 소비자의 식탁에 오를때까지 냉동보관되어 전시되는 것이다.The frozen grilled eel is transported to a grocery store so as to be supplied to the consumer, and is frozen and displayed until it reaches the table of the consumer.
본 고안의 장어구이에서는 장어를 구울 때 바르는 소스가 장어의 맛을 결정하는 중요한 요소이므로, 소스의 재료나 소스를 만드는 방법에 그 특이성이 있으며 따라서, 이를 만드는 공정을 설명하면 다음과 같다.In the grilled eel of the present invention, since the sauce applied when grilling the eel is an important factor for determining the taste of the eel, the specificity of the sauce or the method of making the sauce is described.
먼저 양파, 무우, 대파를 굽는다. 이때 각각의 재료의 겉표면이 약간 탈 정도로 굽는다.First, grill onions, radishes and green onions. At this time, the outer surface of each material is baked so that it burns slightly.
위의 재료에 생강, 건홍고추, 통후추, 감초, 장어뼈, 마늘, 다시마, 물을 넣고 약한 불에서 8~12시간 정도 끓인다.Add ginger, dried red pepper, black pepper, licorice, eel bone, garlic, kelp and water to the above ingredients and boil for 8 to 12 hours on low heat.
상기 재료의 넣는 양은 다음과 같다. 생강은 4쪽, 건홍고추는 5개, 통후추는 30g, 감초 7개, 장어뼈 3㎏, 마늘 20개, 다시마 100g, 물 8ℓ이다.The loading amount of the material is as follows. 4 pieces of ginger, 5 red peppers, 30g of whole black pepper, 7 licorice, 3kg of eel bone, 20 garlic, 100g of kelp and 8ℓ of water.
이때 장어뼈는 1차로 물에 넣고 끓인 후 물은 버리고 사용하며, 위의 각종의 재료를 섞은 물이 3ℓ로 줄을 때까지 졸인다.At this time, the eel bone is put in water and boiled first, then discarded and used, and boil until the water mixed with various ingredients is reduced to 3ℓ.
위와 같이 졸여진 재료(2ℓ)에 설탕 500g을 넣고 물엿 300g, 갱엿 1㎏, 캬라멜 20㏄, 진간장 420㏄를 넣은 후 모든 재료가 녹을 때까지 불에 끓여 낸다.Put 500g of sugar into the boiled material (2ℓ) as above, add 300g of starch syrup, gang starch 1kg, caramel 20㏄, and 420㏄ soy sauce and boil it on fire until all the ingredients are dissolved.
이와 같이 끓여낸 재료를 식힌 후 분말겨자 50g을 따뜻한 물 50℃에서 10시간 숙성시킨 후 혼합함으로써 소스를 완성한다.After cooling the ingredients boiled in this way, 50g of powdered mustard is aged for 10 hours at 50 ° C in warm water, and then mixed to complete the sauce.
이와 같은 본 고안의 장어구이 식품 제조방법에 의하면 장어를 미리 가공하여 냉동상태로 소비자에게 공급함으로써, 가정에서 손쉽게 조리하여 먹을 수 있어 간편하게 장어요리를 즐길 수 있도록 한 효과가 있다.According to the method for preparing grilled eel food according to the present invention, the eel is pre-processed and supplied to the consumer in a frozen state, so that the eel can be easily cooked and eaten at home so that the eel can be easily enjoyed.
Claims (3)
Priority Applications (1)
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| KR1019990054243A KR20010053748A (en) | 1999-12-01 | 1999-12-01 | baked eel food manufacturing method |
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| KR1019990054243A KR20010053748A (en) | 1999-12-01 | 1999-12-01 | baked eel food manufacturing method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000063350A (en) * | 2000-06-29 | 2000-11-06 | 박창칠 | Processing method of health food using eel and ginseng |
| KR20010110233A (en) * | 2001-10-25 | 2001-12-12 | 주식회사 아태수산 | A proceeding method of instant packing borer-fish |
| KR20030067103A (en) * | 2002-02-07 | 2003-08-14 | 주식회사 참식품 | Manufacturing method of fish meat of common eel |
| KR100446006B1 (en) * | 2002-01-23 | 2004-08-25 | 한국식품개발연구원 | A multi-purpose eel sauce, and a method for manufacturing thereof |
| KR101410396B1 (en) * | 2013-11-14 | 2014-06-20 | 주식회사 마루에프앤씨 | Sauce for rice topped with eel and mehtod for manufacturing the same |
| KR20190097665A (en) | 2018-02-13 | 2019-08-21 | 미푸드시스템 주식회사 | Ell ripening sauce and thereof ripening method |
| CN110463628A (en) * | 2019-09-03 | 2019-11-19 | 福建福铭食品有限公司 | A kind of preparation method of Broiled River Eel |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5588678A (en) * | 1978-12-25 | 1980-07-04 | Masaru Matsuki | Freezing and broiling of eel |
| JPS55156567A (en) * | 1979-05-25 | 1980-12-05 | Kibun Kk | Production of broiled eel |
| KR850000200A (en) * | 1983-06-30 | 1985-02-26 | 김옥자 | How to cook eel stew |
| JPS61146169A (en) * | 1984-12-20 | 1986-07-03 | Kiyoumaru:Kk | Eel boiled down in soy |
| KR960000081A (en) * | 1994-06-11 | 1996-01-25 | 양승우 | How to cook canned eel |
| JPH0823929A (en) * | 1994-07-19 | 1996-01-30 | Takemune:Kk | Manufacture of frozen preserved food of eel |
-
1999
- 1999-12-01 KR KR1019990054243A patent/KR20010053748A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5588678A (en) * | 1978-12-25 | 1980-07-04 | Masaru Matsuki | Freezing and broiling of eel |
| JPS55156567A (en) * | 1979-05-25 | 1980-12-05 | Kibun Kk | Production of broiled eel |
| KR850000200A (en) * | 1983-06-30 | 1985-02-26 | 김옥자 | How to cook eel stew |
| JPS61146169A (en) * | 1984-12-20 | 1986-07-03 | Kiyoumaru:Kk | Eel boiled down in soy |
| KR960000081A (en) * | 1994-06-11 | 1996-01-25 | 양승우 | How to cook canned eel |
| JPH0823929A (en) * | 1994-07-19 | 1996-01-30 | Takemune:Kk | Manufacture of frozen preserved food of eel |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000063350A (en) * | 2000-06-29 | 2000-11-06 | 박창칠 | Processing method of health food using eel and ginseng |
| KR20010110233A (en) * | 2001-10-25 | 2001-12-12 | 주식회사 아태수산 | A proceeding method of instant packing borer-fish |
| KR100446006B1 (en) * | 2002-01-23 | 2004-08-25 | 한국식품개발연구원 | A multi-purpose eel sauce, and a method for manufacturing thereof |
| KR20030067103A (en) * | 2002-02-07 | 2003-08-14 | 주식회사 참식품 | Manufacturing method of fish meat of common eel |
| KR101410396B1 (en) * | 2013-11-14 | 2014-06-20 | 주식회사 마루에프앤씨 | Sauce for rice topped with eel and mehtod for manufacturing the same |
| KR20190097665A (en) | 2018-02-13 | 2019-08-21 | 미푸드시스템 주식회사 | Ell ripening sauce and thereof ripening method |
| CN110463628A (en) * | 2019-09-03 | 2019-11-19 | 福建福铭食品有限公司 | A kind of preparation method of Broiled River Eel |
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