KR20010067591A - producing method of Allium red pepper a fine snow - Google Patents
producing method of Allium red pepper a fine snow Download PDFInfo
- Publication number
- KR20010067591A KR20010067591A KR1020010008286A KR20010008286A KR20010067591A KR 20010067591 A KR20010067591 A KR 20010067591A KR 1020010008286 A KR1020010008286 A KR 1020010008286A KR 20010008286 A KR20010008286 A KR 20010008286A KR 20010067591 A KR20010067591 A KR 20010067591A
- Authority
- KR
- South Korea
- Prior art keywords
- garlic
- red pepper
- salt
- pepper
- long time
- Prior art date
Links
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
본 발명은 농산물을 시설없이 장기간 저장 할 수 있는 방법의 하나로서 더욱 상세하게는 장기간 보관이 불가능한 마늘과 고추를 오래 두고 쓸수 있는 방법이다. 마늘은 분쇄하지 않으면 쓸수없고 고추도 냉동 창고가 아니면 보관이 불가능하고 위의 두종은 분쇄하면 7일을 경과 못한다 5일만 지나면 색이 변하고 좀이나고 맛이 변하여 쓸수없게 된다.The present invention is a method that can be stored for a long time without a facility, and more specifically, a method that can be used for a long time garlic and pepper that can not be stored for a long time. Garlic can not be used without crushing, pepper can not be stored except in the frozen warehouse, the above two species can not be passed after 7 days when pulverized after 5 days will change the color and taste a little changed can not be used.
본 발명은 시설을 하지않고서도 장기간(1년이상) 보관이 가능할 뿐만 아니라 색이나 맛이나 전혀 변하지않는 특성이 있으며 또 2회 3회에 손이 가야하는 불편을 단 한번에 해결하는 시간적 정신적 수고을 덜었으며 사용시 바람에 날리는 것 실수로 쏘다지는 것을 완전이 방지한 특유의 발명이다.The present invention can be stored for a long time (more than 1 year) without any facility, and it has a characteristic that does not change color or taste at all, and it saves time and mental effort to solve the inconvenience of having to go to a hand twice and three times. Blown by wind during use is a unique invention that completely prevents accidental shooting.
일반적으로 고추가루통 마늘통을 써 왔으나 현 발명은 통하나로 통 3개의 역할을 할 수 있는 방법으로 먼저 고추를 청정수에 세척하여 꼭지를 따고 마늘을 제피작업 후에 고추를 제분기에 분쇄하고 마늘을 분쇄할 때 제염된 소금을 넣는다.In general, the pepper powder barrel has been used as a garlic barrel, but the present invention can play three roles as a barrel. First, the pepper is washed in clean water to pick a tap, and after peeling garlic, the pepper is pulverized and the garlic is ground. When you add salted salt.
이렇게하여 완료된 제품을 주부나 요리사가 쓰기에 적당한 유리이나 프라스틱 0.8ℓ병에다 포장한다.The finished product is then packaged in 0.8 liter bottles of glass or plastic suitable for housewives or cooks.
일반적으로 앙념류하면 고추가루 마늘 소금을 들수 있는데 마늘을 찧어서 3일만 지나면 색과 맛이 변하고 부패되어 버리게되고 고추도 가루를 7일만 두면 좀이나고 맛이 증발되어 버리고 소금도 8∼10만 그릇에 담아놓면 물이 생기여 못쓰게 되는 것이 오늘의 실정이다.In general, if you relish the pepper powder garlic salt, and after 3 days of steaming garlic, the color and taste change and decay, and the pepper also becomes powdery after 7 days and the taste evaporates and the salt evaporates in 8-100,000 bowls. If you put it, the water will not be able to use it is the reality of today.
상기와 같은 문제를 해결하여 요리에 편하고 낭비를 주리고 신선도를 장기간 유지하며 맛과 색의 변질을 막고 시설없이도 장기간 보관이 가능하여 수출용으로도 적합하고 생산자와 소비자가 합께 기뻐 할 수 있는 유용한 발명이다.It is a useful invention that solves the problems described above, is convenient for cooking, gives waste, maintains freshness for a long time, prevents deterioration of taste and color, and can be stored for a long time without facilities, and is suitable for export and can be enjoyed by producers and consumers together.
이에 본 발명은 상기한 바와같이 농산물의 여러 가지의 문제점을 해결하기위한 창출로서 현제까지는 보관(저장)을 위하여 유독한 화학적인 방부제로 저장을 유도했으나 본 발명은 인체에 유해한 화학 약품을 사용하지않고 순수한 농산물에 소금을 이용하여 장기간 저장하고 신선미를 그 대로 유지할 수 있는 것이 특징이다. 효과적인 건강을 위하여 소금의 간수를 뺀 청정 염류를 이용하여 부패와 변미 건조 변색을 방지하고 사용에 편리하도록 제조한 것이다.Thus, the present invention induced the storage of toxic chemical preservatives for storage (storage) until now as the creation to solve various problems of agricultural products as described above, but the present invention does not use chemicals harmful to human body It is characterized by long-term storage and freshness of pure produce using salt. For the sake of effective health, it is manufactured using clean salts without salt water to prevent decay and discoloration drying, and to be convenient for use.
상기 농산물을 이용한 마늘 고춧가루의 제조방법은 다음과 갖다.Garlic pepper powder manufacturing method using the agricultural product is as follows.
1. 제 1 공정: 원재료의 분리 및 손질1. First Process: Separation and Care of Raw Materials
상기 원재료인 마늘을 제피 작업하여 청정수로 세척하고 고추 꼭지를 제거하여 청정수에 세척하여 다시 건조하고 간수를 뺀 소금을 준비한다.The raw material of garlic is to be peeled off and washed with clean water, and the red pepper faucet is washed with clean water, dried again, and the salt is removed from the water.
2. 제 2 공정: 소금을 간수가 빠지도록 30s 경사에 3개월간 적재한다.2. Second step: Salt is loaded for 3 months on a 30s slope to remove the water.
3. 제 3 공정: 마늘과 고춧가루의 계량 및 혼합3. Third Process: Weighing and Mixing Garlic and Red Pepper Powder
상기 1공정에서 손질한 고추를 먼저 분쇄하고 다음에 마늘과 소금을 먼저 분쇄한 고추분(粉)에다 넣고 다시 2회 분쇄하면 완전한 상품이 된다.The red pepper trimmed in the first step is pulverized first, and then garlic and salt are put in pulverized red pepper powder (粉) and crushed twice again to become a complete product.
비율은 마늘 2kg 고추 7kg 소금 1kg 이렇게 혼합 제조된 제품을 프라스틱 0.8ℓ 짜리 병에다 밀봉 포장하면 상품이 완성된다.The ratio is 2kg of garlic, 7kg of pepper, 1kg of salt, and the product is sealed and packaged in a plastic 0.8L bottle.
이렇게 제조된 마늘 고춧가루는 마르지않고 부패하지 않으며 맛이 장기간 변하지 않으며 색도 여전히 변하지 않고 바람에 날리지 않으며 쏘다지지 않고 1년이상 보관이 가능하며 장기간 저장식품으로서 신선도는 처음과 같은 것이 특징이다.The garlic pepper powder thus prepared does not dry out, decay, taste does not change for a long time, color does not change, does not blow in the wind, does not shoot and can be stored for more than one year.
이상과 같이 제조되는 본 발명은 농산물인 마늘과 고추를 주 원료로하여 제조됨으로 농산물의 시세 하락을 막고 주부나 요리사의 조리 시간을 단축할 뿐만 아니라 신선도를 오래도록 유지하며 인체에 유해한 방부제를 전혀 사용하지 않고도 아무 시설없이 장기간 저장 할 수 있는 것이 유용한 발명의 특징이다.The present invention manufactured as described above is manufactured using garlic and pepper, which are agricultural products, as a main raw material, to prevent falling prices of agricultural products and to reduce cooking time of housewives or cooks, and to maintain freshness for a long time, and do not use any preservatives harmful to the human body. It is a useful feature of the invention to be able to store it for a long time without any facilities.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010008286A KR20010067591A (en) | 2001-02-19 | 2001-02-19 | producing method of Allium red pepper a fine snow |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020010008286A KR20010067591A (en) | 2001-02-19 | 2001-02-19 | producing method of Allium red pepper a fine snow |
Publications (1)
Publication Number | Publication Date |
---|---|
KR20010067591A true KR20010067591A (en) | 2001-07-13 |
Family
ID=19705953
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020010008286A KR20010067591A (en) | 2001-02-19 | 2001-02-19 | producing method of Allium red pepper a fine snow |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR20010067591A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040013185A (en) * | 2002-08-03 | 2004-02-14 | 황성연 | Treatment of red pepper by grinding and method of the processing |
KR100556147B1 (en) * | 2004-04-28 | 2006-03-03 | 주식회사 금호식품 | A red pepper meal having chlorella and the manufacturing process |
KR20210147360A (en) | 2020-05-28 | 2021-12-07 | 박상헌 | Red pepper powder which shaped to have a regular shape and its manufacturing method there of |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960000065A (en) * | 1994-06-24 | 1996-01-25 | 김광희 | Manufacturing method of kochujang with garlic |
KR960020746A (en) * | 1994-12-26 | 1996-07-18 | 황성오 | Garlic red pepper paste and its manufacturing method |
KR970025429A (en) * | 1995-11-22 | 1997-06-24 | 박숙자 | Garlic pepper paste and its manufacturing method |
KR20000072277A (en) * | 2000-08-25 | 2000-12-05 | 박현기 | Manufacture method of garlic-salt |
-
2001
- 2001-02-19 KR KR1020010008286A patent/KR20010067591A/en not_active Application Discontinuation
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR960000065A (en) * | 1994-06-24 | 1996-01-25 | 김광희 | Manufacturing method of kochujang with garlic |
KR960020746A (en) * | 1994-12-26 | 1996-07-18 | 황성오 | Garlic red pepper paste and its manufacturing method |
KR970025429A (en) * | 1995-11-22 | 1997-06-24 | 박숙자 | Garlic pepper paste and its manufacturing method |
KR20000072277A (en) * | 2000-08-25 | 2000-12-05 | 박현기 | Manufacture method of garlic-salt |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20040013185A (en) * | 2002-08-03 | 2004-02-14 | 황성연 | Treatment of red pepper by grinding and method of the processing |
KR100556147B1 (en) * | 2004-04-28 | 2006-03-03 | 주식회사 금호식품 | A red pepper meal having chlorella and the manufacturing process |
KR20210147360A (en) | 2020-05-28 | 2021-12-07 | 박상헌 | Red pepper powder which shaped to have a regular shape and its manufacturing method there of |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN107969637A (en) | Sauced duck meat neck using controlled atmosphere technology and preparation method thereof | |
CN105231130A (en) | Toxin-expelling lotus leaf fragrance and crab meat artificial rice and preparation method thereof | |
KR100596451B1 (en) | A ginseng steamed red manufacturing method | |
CN104187521A (en) | Production method of spicy horseradish | |
KR20010067591A (en) | producing method of Allium red pepper a fine snow | |
CN1141029C (en) | Chinese toon tea and its preparation method | |
KR101485174B1 (en) | The method of laver using plum | |
CN105520042A (en) | Fried rice with meat and vegetables and production process thereof | |
CN105310062A (en) | Processing method for instant needle mushroom | |
CN102246936A (en) | Preserving method of watermelon peel | |
KR20180002978A (en) | Cube-typed garlic and the method of making that | |
KR100415485B1 (en) | the drying pickles production method for a quick tasting | |
CN114431431A (en) | Processing method of salted undaria pinnatifida based on stem and leaf separation | |
KR100348473B1 (en) | Power wave water and a method for preparing thereof, and a method for maintaining freshness of vegatables using the same | |
CN101223943B (en) | Technology for getting rid of acerbity rapidly from taro and tuber food and processing technique thereof | |
KR100476419B1 (en) | Paprica kimchi and method for manufacturing thereof | |
KR20040011578A (en) | Making method of food for by using radish greens | |
CN108077405A (en) | A kind of freeze-drying dried fruit and preparation method thereof | |
CN110574875A (en) | method for making spicy cold-eaten bullfrogs | |
KR20040022389A (en) | A method of manufacturing dried-kimchi and the dried-kimchi manufactured thereof | |
KR101123580B1 (en) | Salt Coated Edible Natural Organic Sulfur and Collagen Solution | |
CN1077352A (en) | Preserved eggplant production process | |
JPH08192A (en) | 'konjak' food for storing in dried state | |
CN108719887A (en) | A kind of manufacture craft of bubble cowpea | |
KR20010000853A (en) | Method for preparing kimchi made of medicinal plants |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |