KR20030033652A - method for making a salted laver and a salted laver which is made by the method - Google Patents
method for making a salted laver and a salted laver which is made by the method Download PDFInfo
- Publication number
- KR20030033652A KR20030033652A KR1020010065731A KR20010065731A KR20030033652A KR 20030033652 A KR20030033652 A KR 20030033652A KR 1020010065731 A KR1020010065731 A KR 1020010065731A KR 20010065731 A KR20010065731 A KR 20010065731A KR 20030033652 A KR20030033652 A KR 20030033652A
- Authority
- KR
- South Korea
- Prior art keywords
- laver
- glutinous rice
- rice paste
- dried
- seasoning
- Prior art date
Links
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 229940094952 green tea extract Drugs 0.000 claims abstract description 12
- 235000020688 green tea extract Nutrition 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 229920003002 synthetic resin Polymers 0.000 claims abstract description 9
- 239000000057 synthetic resin Substances 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract 12
- 239000002023 wood Substances 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 241001474374 Blennius Species 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 241000238557 Decapoda Species 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 239000012141 concentrate Substances 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 206010037549 Purpura Diseases 0.000 claims 3
- 241001672981 Purpura Species 0.000 claims 3
- 239000004278 EU approved seasoning Substances 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 230000006837 decompression Effects 0.000 claims 1
- 238000012856 packing Methods 0.000 claims 1
- 238000003892 spreading Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 230000020477 pH reduction Effects 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000003340 retarding agent Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 14
- 238000003860 storage Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000010422 painting Methods 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000009313 farming Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000021197 fiber intake Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/02—Antioxidant
Landscapes
- Cereal-Derived Products (AREA)
- Edible Seaweed (AREA)
Abstract
Description
본 발명은 김을 이용하여 자반을 만드는 방법 및 그 방법에 의해 제조된 김자반에 관한 것이다.The present invention relates to a method of making purple using laver and a laver produced by the method.
자반이란 사전 상으로 밥을 먹을 때 도움이 되는 찬으로서, 소금에 절이거나 조려서 저장해 놓고 오래 먹는 반찬을 말한다. 하지만, 요즘에는 재료에 찹쌀풀을 발라서 건조하여 튀긴 것을 말하기도 한다.Jaban is a dish that helps you eat rice in a dictionary. It is salted or stewed and stored for long time. However, these days, it is said that it is dried and fried by applying glutinous rice paste on ingredients.
이 자반은 전통식품으로서 섬유질 섭취에 적합하며, 간편한 편의식 제공 및 비상시의 식량 등으로 사용할 수 있어, 관심이 높아지고 있다.This jarban is a traditional food, suitable for fiber intake, and can be used as a convenient food and emergency food, increasing interest.
이들 종래의 자반은 자연산 농수산물 원료를 사용하고 있으며, 제조 시에 전통적인 방법을 고수하고 있으므로 식품 첨가물이나 잔류 농약, 과다한 가공 조건에서 발생할 수 있는 위생상의 안전문제나 위험성 및 품질저하를 배제할 수 있는 이점을 가지고 있다.These conventional jars use natural agricultural and aquatic raw materials and adhere to traditional methods in manufacturing, which can eliminate hygiene safety problems, risks and quality degradation that may occur in food additives, residual pesticides, and excessive processing conditions. Have
하지만, 상기된 전통적인 방법으로 만들어진 자반은, 견고성이 낮고, 산패성이 높으며, 그리고 유통기한이 짧아, 제품으로서 판매하기가 어렵고, 또한, 참깨를 일부 영역에 소정 형상으로 도포시키는 공정이 일일이 작업자에 의해 간판에 글자를 새기는 방식으로 수행되어, 생산성이 낮다고 하는 문제점이 있었다.However, it is difficult to sell as a product produced by the above-mentioned traditional method, it is difficult to sell as a product because of its low rigidity, high rancidity, and a short shelf life, and also the process of applying sesame seeds to a certain shape on a part of a worker By the way that the sign is engraved on the signboard, there was a problem that the productivity is low.
본 발명은 상기 문제점을 해결하고자 안출된 것으로서, 견고성이 높게, 산패성이 낮게, 그리고 유통기간이 종래 보다 연장되게 김자반을 제조하여 김자반이 제품으로서 판매될 수 있게 함과 동시에 참깨를 일부 영역에 소정 형상으로 도포시키는 공정을 반자동화하여, 생산성을 높여 대량생산 할 수 있게 하는 방법을 제공하는 것을 목적으로 하고 있다.SUMMARY OF THE INVENTION The present invention has been made to solve the above problems, and manufactures Kimjaban with high rigidity, low rancidity, and a longer shelf life than before, allowing the Kimjaban to be sold as a product and at the same time sesame seeds. It is an object of the present invention to provide a method for semi-automating a process of applying a coating to a predetermined shape to increase productivity and enable mass production.
도 1은 본 발명에 따라 김자반을 만드는 제조공정을 도시한 설명도,1 is an explanatory diagram showing a manufacturing process for making laver according to the present invention,
도 2는 양념을 일정형상으로 김에 도포하는 도장 수단을 도시한 사시도,Figure 2 is a perspective view showing the coating means for applying the seasoning to the laver in a certain shape,
도 3은 녹차추출물을 첨가한 자반의 저장중 산가의 변화를 나타내는 그래프,Figure 3 is a graph showing the change in acid value during storage of purple with green tea extract,
도 4는 녹차추출물을 첨가한 자반의 저장중 과산화물가의 변화를 나타내는 그래프,Figure 4 is a graph showing the change in peroxide value during storage of purple with green tea extract,
도 5는 녹차추출물을 첨가한 자반의 저장중 경도의 변화를 나타내는 그래프, 그리고Figure 5 is a graph showing the change in hardness during storage of purple with green tea extract, and
도 6은 녹차추출물을 첨가한 자반의 저장중 수분의 변화를 나타내는 그래프.Figure 6 is a graph showing the change in moisture during storage of green tea added green tea extract.
본 발명은 상기된 목적을 달성하고자, 자반으로 만들어질 건조된 김을 나무 판자 상에 반듯하게 펴는 단계; 상기 나무 판자 상에 반듯하게 펴진 김 상에 찹쌀풀을 고루 바른 다음, 김을 반으로 접고 나서, 반으로 접어진 김 상에 다시 찹쌀풀을 바르는 단계; 찹쌀풀이 도포된 김을 합성수지판 상에 놓은 다음, 참깨 등의 양념을 일정 형상을 가지고 있는 도장 수단에 의해 소정의 배열로 상기 합성수지판 상에 놓인 김 상에 찍어 눌러 양념하는 단계; 일정 형상으로 양념이 찍힌 김을, 공기가 잘 통하는 채반이나 그물 망 위에 옮겨 놓고, 햇볕에 6시간 동안 뒤집으면서 말리어 건조시키는 단계; 햇볕에 건조된 상기 김을 180℃의 대두유에 2초 내지 4초 동안 튀기는 단계; 그리고 상기 소정 시간 동안 튀겨진 상기 김을 일정 형상으로 잘라 자반으로 만들어서 포장하는 단계를 포함하고 있으며, 여기에서 상기 찹쌀풀은 산패지연제로서 녹차추출물이 함유되어 있는 것으로 되어 있다.The present invention to achieve the above object, the step of straightening the dried laver to be made on the slab; Spreading the glutinous rice paste evenly on the laver straight on the wooden plank, folding the laver in half, and then applying the glutinous rice paste again on the half laver; Placing the glutinous rice paste coated on the synthetic resin plate, and then seasoning by pressing the seasoning such as sesame seeds on the laver placed on the synthetic resin plate in a predetermined arrangement by a coating means having a predetermined shape; Steaming seasoned to a certain shape, placed on a well-ventilated rake or net, and dried by inverting for 6 hours in the sun; Frying the seaweed dried in soybean oil at 180 ° C. for 2 to 4 seconds; And cutting the laver fried for a predetermined time into a predetermined shape and packaging it into a jar, wherein the glutinous rice paste contains green tea extract as a rancidity retardant.
이하, 본 발명의 실시예에 따른 구체적인 설명이 첨부된 도 1을 참조하여 설명될 것이다.Hereinafter, a detailed description according to an embodiment of the present invention will be described with reference to FIG. 1.
먼저, 도 1에 도시된 바와 같이, 자반으로 만들어질 건조된 김을 나무 판자 상에 반듯하게 편다.First, as shown in Fig. 1, the dried laver to be made into purple is straightened on a wooden plank.
상기 나무 판자 상에 반듯하게 펴진 김 상에 찹쌀풀을 고루 바른 다음, 김을 반으로 접고 나서, 반으로 접어진 김 상에 다시 풀을 바른다.Evenly apply glutinous rice paste on the laver straight on the wooden plank, fold the laver in half, and then apply the laver on the laver folded in half.
상기 찹쌀풀은 물에 대한 중량%로서 1 내지 8%의 생마늘 다진 것 또는 건조생강가루, 1 내지 8%의 흰보리새우가루, 1 내지 8%의 볶은 소금 및 1 내지 8%의 설탕을 양념으로서 찹쌀가루에 첨가하고, 그리고 물에 대한 중량%로서 0.1 내지 1.0%의 녹차추출물을 산패지연제로서 찹쌀가루에 첨가하여, 100℃까지 가열된 물에 찹쌀가루와 물의 혼합비가 1 : 10이 되도록 혼합한 후, 이 혼합물을 15분 내지 20분 교반하여 만들어진 것이다. 여기에서 상기 양념은 선택적으로 매운맛을 내기 위한 고추장이나, 짠맛을 내기 위한 간장이 포함될 수 있다.The glutinous rice paste is seasoned with 1 to 8% of fresh garlic chopped or dried ginger powder, 1 to 8% of white barley shrimp, 1 to 8% of roasted salt and 1 to 8% of sugar as a weight% of water. Add to glutinous rice flour, and add 0.1 ~ 1.0% of green tea extract as weight percent to water to glutinous rice flour as acid retardant, and mix so that the mixing ratio of glutinous rice flour and water is 1:10 in water heated up to 100 ℃ After this, the mixture was made by stirring for 15 to 20 minutes. Here, the seasoning may optionally include hot pepper paste for spicy taste, or soy sauce for salty taste.
상기 녹차추출물은 예를 들어 녹차 6㎏을 물 200ℓ와 함께 추출기에 넣고 45℃ 내지 50℃의 온도에서 그리고 진공도 70㎜Hg에서 감압하여 얻어진 10ℓ의 농축물이다.The green tea extract, for example, is a 10 liter concentrate obtained by putting 6 kg of green tea together with 200 l of water into an extractor at a temperature of 45 ° C. to 50 ° C. and vacuum at 70 mm Hg.
여기에서, 볶은 소금은 자반 재료에 쓴맛 제거하기 위해서 첨가된 것이다.Here, the roasted salt is added to the bitterness to remove the bitterness.
찹쌀풀(3)이 도포된 김(7)을 합성수지판(6) 상에 놓은 다음, 참깨 등의 양념(5)을 도 2에 도시된 바와 같이 일정 형상을 가지고 있는 도장 수단(1)에 의해 도 2에 도시된 바와 같은 소정의 배열로 상기 합성수지판(6) 상에 놓인 김 상에 찍어 눌러 양념을 한다.Laver (7) coated with glutinous rice paste (3) is placed on the synthetic resin plate (6), and then seasoning (5) such as sesame by the coating means (1) having a certain shape as shown in FIG. It is seasoned by dipping by pressing on the laver placed on the synthetic resin plate 6 in a predetermined arrangement as shown in FIG.
여기에서, 도 2에 도시된 바와 같이, 상기 합성수지판(6) 상에 놓인 김(7) 상에 양념(5)을 찍기 전에 상기 도장 수단(1)은 찍는 면(2)이 상기 찹쌀풀(3)로 도포되고 나서, 용기(4)에 담겨진 양념(5)을 누르면, 상기 도장 수단(1)의 찍는 면(2) 전체에 양념(5)이 도포되고, 그 다음 상기 합성수지판(6) 상에 놓인 김(7) 상에 도장 수단(1)에 의해 양념(5)을 찍으면, 도장 수단(1)의 찍는 면(2)에 도포된 양념(5)이 김(7) 상으로 옮겨지고, 김(7) 상에 도포되어 있는 찹쌀풀(3)의 일부가 도장 수단(1)의 찍는 면(2)으로 옮겨지게 되어, 연속적으로 손쉽게 반자동으로 상기 도장 수단(1)에 의해 김(7) 상에 양념(5)을 찍어 누를 수 있다.Here, as shown in Figure 2, before taking the seasoning (5) on the laver (7) placed on the synthetic resin plate 6, the coating means (1) is the surface (2) to take the glutinous rice ( 3), after pressing the seasoning 5 contained in the container 4, the seasoning 5 is applied to the entire surface 2 of the coating means 1, and then the synthetic resin plate 6 When the seasoning 5 is taken by the painting means 1 on the laver 7 placed on the bed, the seasoning 5 applied to the filming surface 2 of the painting means 1 is transferred onto the laver 7. , A part of the glutinous rice paste (3) applied on the seaweed (7) is transferred to the take-up surface (2) of the painting means (1), continuously and easily semi-automatically by the coating means (1) You can press the seasoning (5) on).
반으로 접혀진 김 상에 양념이 일정 형상으로 찍힌 김을, 공기가 잘 통하는 채반이나 그물 망 위에 옮겨 놓고, 햇볕에 6시간 동안 뒤집으면서 말리어 건조시킨다.The laver with the seasoned shape on the laver that is folded in half is placed on a well-ventilated tray or net, and dried by inverting for 6 hours in the sun.
햇볕에 건조된 상기 김을 180℃의 대두유에 2초 내지 4초 동안 튀긴다.The laver dried in the sun is fried in soybean oil at 180 ° C for 2 to 4 seconds.
상기 소정 시간 동안 튀겨진 상기 김을 일정 형상으로 잘라 자반으로 만들어서 포장한다.The laver, which is fried for the predetermined time, is cut into a predetermined shape and made into a purplish package.
상기 녹차추출물은 지방산화를 억제하는 효과, 미생물의 생육을 억제하는 효과, 그리고 공지된 충치 예방 효과를 가지고 있으며, 이를 입증하기 위해. 본 발명에 따라 만들어진 자반을 알루미늄 적층 필름으로 포장하여 악조건인 50℃의 인큐베이터(항온기)에서 실험한 예가 도 3 내지 도 6에 도시되어 있다.The green tea extract has the effect of inhibiting fatty acidization, the effect of inhibiting the growth of microorganisms, and known caries prevention effect, to prove this. 3 and 6 show an example of a magnetic field produced according to the present invention, which is packaged in an aluminum laminated film and tested in an incubator (thermostat) having a bad condition at 50 ° C.
본 발명은, 상기와 같이 구성된 방법에 의해, 견고성이 높게, 산패성이 낮게, 그리고 유통기간이 종래 보다 연장되게 김자반을 제조할 수 있게 함과 동시에 참깨를 일부 영역에 소정 형상으로 도포시키는 공정을 반자동화하여, 고품질, 위생적인 관리에 의한 고급 소비자의 지속적인 확보와 소비자 기호의 고급화 취향에 맞출 수 있는 고부가가치의 제품을 생산, 판매할 수 있게 하였으며, 그리고 다양한 전통 식품의 개발로 우리 농수산물을 원료로 하는 가공 식품 생산의 연중 가동이 가능해져 공장화에 의한 지속적인 생산과 농한기 대책 및 농어촌의 유휴 노동력, 부녀자와 늘어나는 노인층의 노동력 활용이 가능해저 고용기회와 농촌 사회의 내실화 증대에 기여할 수 있게 하였다.According to the present invention, a process of applying sesame seeds to a predetermined shape while allowing the laver to be produced with high rigidity, low rancidity, and longer shelf life than conventional ones. By semi-automating, we have been able to produce and sell high value-added products that can meet high-quality consumers' hygienic management and secure high-quality consumers' preferences and tastes of consumers' preferences. Production of processed foods made from raw materials is available year-round, enabling continuous production by planting, measures against farming seasons, and the use of idle labor in farming and fishing villages, and the increasing use of labor by women and the elderly. .
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0065731A KR100417110B1 (en) | 2001-10-24 | 2001-10-24 | method for making a salted laver and a salted laver which is made by the method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR10-2001-0065731A KR100417110B1 (en) | 2001-10-24 | 2001-10-24 | method for making a salted laver and a salted laver which is made by the method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20030033652A true KR20030033652A (en) | 2003-05-01 |
| KR100417110B1 KR100417110B1 (en) | 2004-02-05 |
Family
ID=29566180
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR10-2001-0065731A KR100417110B1 (en) | 2001-10-24 | 2001-10-24 | method for making a salted laver and a salted laver which is made by the method |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100417110B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100810911B1 (en) * | 2006-05-25 | 2008-03-10 | 김경남 | The sea cabbage salted dry fish which and is manufactured with a method with manufacturing method |
| KR20180058984A (en) | 2016-11-25 | 2018-06-04 | 주식회사 보현 | Salted laver contaning jujube powder and method for making thereof |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040027203A (en) * | 2002-09-27 | 2004-04-01 | 박종호 | Green tea seaweed |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920005741Y1 (en) * | 1987-07-31 | 1992-08-21 | 가쯔마다 고오지 | Combustion cylinder structure for oil burner |
| JPH05168429A (en) * | 1991-12-19 | 1993-07-02 | Morio Kuboyama | Coating composition for fry |
| KR0144546B1 (en) * | 1994-12-08 | 1998-07-01 | 최춘수 | Incidence with fresh ginseng and its manufacturing method |
-
2001
- 2001-10-24 KR KR10-2001-0065731A patent/KR100417110B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100810911B1 (en) * | 2006-05-25 | 2008-03-10 | 김경남 | The sea cabbage salted dry fish which and is manufactured with a method with manufacturing method |
| KR20180058984A (en) | 2016-11-25 | 2018-06-04 | 주식회사 보현 | Salted laver contaning jujube powder and method for making thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR100417110B1 (en) | 2004-02-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20010010920A (en) | Flakes of laver oiled and toasted processing method | |
| KR102081505B1 (en) | Seasoned laver using fish sauce and manufacturing method thereof | |
| KR101658380B1 (en) | Method for producing radish leaves rice dumpling and radish leaves rice dumpling produced by the same method | |
| KR100442546B1 (en) | method for making boogak into snack and snack which is made by the method | |
| CN107279838A (en) | A kind of wild small roe chili oil and preparation method thereof | |
| KR100417110B1 (en) | method for making a salted laver and a salted laver which is made by the method | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| KR20180066727A (en) | Method for manufacturing of bugak and the bugak manufactured thereby | |
| KR100448648B1 (en) | method for making an unripe hot pepper into a boogak and a hot pepper- boogak which is made by the method | |
| CN105231330A (en) | Processing method of sweet osmanthus-flavored instant fish fillets | |
| CN111264629A (en) | Instant pork blood ball food | |
| KR100441277B1 (en) | method for manufacturing a beans cooked in soy sauce and a beans cooked in soy sauce which is made by the method | |
| KR20200053094A (en) | Method for jjambbong and jajangmyeon having good flavor | |
| CN108813429A (en) | A kind of frying deep-sea strips off the skin the preparation process of fish | |
| CN109393435B (en) | Spicy and smooth shrimp sauce and preparation method thereof | |
| KR20220143268A (en) | The method of manunfacturing ramen using brown rice nurungji and various natural ingredients | |
| KR100448647B1 (en) | method for making a ginseng into a boogak and a ginseng- boogak which is made by the method | |
| KR101204103B1 (en) | Welsh chives pancake made of a dough with alkali water | |
| CN105768050A (en) | Flavor potato oil hot sauce prepared from potatoes and processing method thereof | |
| CN111357947A (en) | Preparation process of boneless spicy chicken | |
| KR101697756B1 (en) | Method for manufacturing soup of fish eggs without fishy taste | |
| CN109198420A (en) | The fried rice with eggs being stored at room temperature | |
| KR100415275B1 (en) | method for making boogak into sweetmeats and sweetmeats which is made by the method | |
| KR910005714B1 (en) | Process for product of noodle a fish cake | |
| KR20030033656A (en) | method for making a blossom of a perilla japonica into boogak and a perilla japonica's blossom which is made by the method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| LAPS | Lapse due to unpaid annual fee | ||
| R401 | Registration of restoration | ||
| FPAY | Annual fee payment |
Payment date: 20131121 Year of fee payment: 11 |
|
| FPAY | Annual fee payment |
Payment date: 20141106 Year of fee payment: 12 |
|
| FPAY | Annual fee payment |
Payment date: 20151104 Year of fee payment: 13 |
|
| FPAY | Annual fee payment |
Payment date: 20161110 Year of fee payment: 14 |
|
| FPAY | Annual fee payment |
Payment date: 20190115 Year of fee payment: 16 |
|
| FPAY | Annual fee payment |
Payment date: 20191112 Year of fee payment: 17 |