KR20020000184A - 고춧가루 살균방법 - Google Patents
고춧가루 살균방법 Download PDFInfo
- Publication number
- KR20020000184A KR20020000184A KR1020000034420A KR20000034420A KR20020000184A KR 20020000184 A KR20020000184 A KR 20020000184A KR 1020000034420 A KR1020000034420 A KR 1020000034420A KR 20000034420 A KR20000034420 A KR 20000034420A KR 20020000184 A KR20020000184 A KR 20020000184A
- Authority
- KR
- South Korea
- Prior art keywords
- red pepper
- pepper powder
- powdered red
- sterilization
- polyethylene bag
- Prior art date
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Packages (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
Claims (2)
- 폴리에틸렌 백으로 내부가 밀폐된 상태가 되도록 고춧가루를 포장하는 포장공정과,상기 포장된 고춧가루를 스팀로에서 65-90℃의 온도로 가열하는 살균공정과,상기 살균된 고춧가루를 3-4℃의 냉수에 투입시키는 급냉공정을 포함하게 됨을 특징으로 하는 고춧가루 살균방법.
- 제1항에 있어서, 살균된 고춧가루를 포장한 폴리에틸렌 백을 15℃이하의 건냉소에 보관하게 됨을 특징으로 하는 고춧가루 살균방법.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020000034420A KR100347185B1 (ko) | 2000-06-22 | 2000-06-22 | 고춧가루 살균방법 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1020000034420A KR100347185B1 (ko) | 2000-06-22 | 2000-06-22 | 고춧가루 살균방법 |
Publications (2)
Publication Number | Publication Date |
---|---|
KR20020000184A true KR20020000184A (ko) | 2002-01-05 |
KR100347185B1 KR100347185B1 (ko) | 2002-08-03 |
Family
ID=19673187
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1020000034420A KR100347185B1 (ko) | 2000-06-22 | 2000-06-22 | 고춧가루 살균방법 |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR100347185B1 (ko) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100666590B1 (ko) * | 2005-05-23 | 2007-01-09 | 변성근 | 고춧가루 제조 시스템 |
RU2527059C2 (ru) * | 2012-06-19 | 2014-08-27 | Магомед Эминович Ахмедов | Способ стерилизации консервов "пюре из печени с рисом" |
CN108617765A (zh) * | 2018-05-15 | 2018-10-09 | 重庆市农业科学院 | 一种鲜辣椒的保鲜方法 |
KR101955198B1 (ko) | 2017-09-18 | 2019-05-30 | 한국식품연구원 | 식품의 살균방법 |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100390660B1 (ko) * | 2001-02-16 | 2003-07-04 | 주식회사농심 | 생고추의 연속적인 살균건조에 의한 위생건조고추의제조방법 및 그 장치 |
-
2000
- 2000-06-22 KR KR1020000034420A patent/KR100347185B1/ko not_active IP Right Cessation
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100666590B1 (ko) * | 2005-05-23 | 2007-01-09 | 변성근 | 고춧가루 제조 시스템 |
RU2527059C2 (ru) * | 2012-06-19 | 2014-08-27 | Магомед Эминович Ахмедов | Способ стерилизации консервов "пюре из печени с рисом" |
KR101955198B1 (ko) | 2017-09-18 | 2019-05-30 | 한국식품연구원 | 식품의 살균방법 |
CN108617765A (zh) * | 2018-05-15 | 2018-10-09 | 重庆市农业科学院 | 一种鲜辣椒的保鲜方法 |
CN108617765B (zh) * | 2018-05-15 | 2022-01-28 | 重庆市农业科学院 | 一种鲜辣椒的保鲜方法 |
Also Published As
Publication number | Publication date |
---|---|
KR100347185B1 (ko) | 2002-08-03 |
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