KR20040000372A - Method for manufacturinging soup with wheat flakes containing melanian snail and soup with wheat flakes manufactured by the same - Google Patents

Method for manufacturinging soup with wheat flakes containing melanian snail and soup with wheat flakes manufactured by the same Download PDF

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KR20040000372A
KR20040000372A KR1020030087873A KR20030087873A KR20040000372A KR 20040000372 A KR20040000372 A KR 20040000372A KR 1020030087873 A KR1020030087873 A KR 1020030087873A KR 20030087873 A KR20030087873 A KR 20030087873A KR 20040000372 A KR20040000372 A KR 20040000372A
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weight
parts
dough
soup
minutes
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KR1020030087873A
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Korean (ko)
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김형선
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김형선
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam

Abstract

PURPOSE: Provided are soup with wheat flakes containing melanian snail and a method for manufacturing the same by boiling with various kinds of vegetables, thereby removing unpleasant smell peculiar to melanian snail and allowing a user to take melanian snail components beneficial to the human health. CONSTITUTION: A method for manufacturing soup with wheat flakes containing melanian snail comprises the steps of: washing melanian snail with water, followed by boiling at 80-90 deg.C for 20-30 minutes and separation of its shell; kneading 50-60 parts by weight of wheat flour, 35-43 parts by weight of water, 2-3 parts by weight of edible oil and 3-4 parts by weight of salt to give dough; placing the dough into a container, sealing its opening with vinyl or wrap and holding it for 30-40 minutes; boiling 7-9 pars by weight of boiled melanian snail with 13-15 parts by weight of melanian snail stock and 2-3 parts by weight of anchovy and sea tangle stock at 80-100 deg.C for 10-15 minutes and adding 45-55 parts by weight of cut pieces of the dough thereto; and adding 3-4 parts by weight of hot chili pepper, 11-13 parts by weight of zucchini and 9-11 parts by weight of welsh onion.

Description

다슬기 수제비 제조방법 및 다슬기 수제비{Method for manufacturinging soup with wheat flakes containing melanian snail and soup with wheat flakes manufactured by the same}Method for manufacturing soup with wheat flakes containing melanian snail and soup with wheat flakes manufactured by the same}

본 발명은 다슬기 수제비 제조방법 및 그 방법에 따라 제조된 다슬기 수제비에 관한 것으로서, 보다 상세하게는 수제비의 육수를 제조할 시 다슬기를 첨가하여 수제비의 밀가루 반죽의 쫄깃거림과 수제비 육수의 맛을 개선하고 건강에 도움이 되는 다슬기 수제비 제조방법 및 그 방법에 의하여 제조된 다슬기 수제비에 관한 것이다.The present invention relates to a method of preparing sesame sujebi and the sesame sujebi prepared according to the method, and more particularly, to improve the taste of the sujebi flour dough and the taste of the sujebi broth by adding the sesame when preparing the sujebi The present invention relates to a method of preparing a marshmallow homemade beverage which is beneficial to health, and a marshmallow homemade beverage prepared by the method.

일반적으로, 수제비는 밀가루로 만들어진 반죽과 함께 감자, 호박 등의 야채를 넣고 끓여서 제조하는 음식으로서, 옛날부터 끼니 대신으로 만들어진 전통음식이었으며, 근래에 들어서는 끼니 대체식품일 뿐만 아니라, 수제비의 육수에 조개나 사골을 넣어 독특한 수제비의 맛을 만들어 내고 있는 추세이다.In general, sujebi is a food made by putting flour, dough, and vegetables such as potatoes and zucchini, and is a traditional food made instead of meals.In recent years, sujebi is not only a substitute meal but also shellfish in sujebi stock. It is a trend to create unique sujebi taste by adding the bone bones.

또한, 다슬기는 지방에 따라 올갱이, 대사리, 소라, 달팽이 고동, 고디 등의 다양한 이름으로 불리며, 암녹색 빛깔을 띄고 있다.In addition, according to the province, Seulgigi is known by various names such as shells, sacred shells, hermit, snail beatings, and Godi, and has a dark green color.

옛날부터 민간에서 다슬기는 뱃속의 장을 치료하며, 소화를 잘되게 하고, 대소변을 잘 나가게 하고, 독이 없고, 간을 보호한다고 하여 식용으로 널이 이용되어 왔다. 특히, 다슬기를 끓이면 파란색 액이 우러 나오는데 이 액은 간의 정화 작용에 큰 역할을 한다. 다슬기를 삶은 물은 간 해독과 간 세호의 재생에 효과가 있고, 눈을 맑게 해주며 숙취해소와 위장병, 당뇨에 탁월한 효과가 있을 뿐만 아니라, 여성들의 골다공증 예방과 치료에도 효과가 있다. 또한, 간의 조직책인 색소가 고갈되면 간암이나 간경화 등을 초래하게 되는데, 이때 다슬기에 함유되어 있는 간 조직의 성분인 청색소를 섭취함으로서 병을 예방할 수 있다. 이러한 청색소는 사람이나 포유동물과는 달리 조개류의 피에 많이 함유되어 있는데 조개류 중에서도 특히 다슬기에 가장 많이 함유되어 있다.Since ancient times, snails are used for food because they treat the intestines of the stomach, make the digestive well, get out the urine well, have no poison, and protect the liver. In particular, when boiled sesamegi blue liquid comes out, this liquid plays a big role in the liver purification. Boiled water is effective in detoxifying liver and regenerating liver Seho, clearing eyes and having an excellent effect on relieving hangovers, gastrointestinal diseases and diabetes, as well as preventing and treating osteoporosis in women. In addition, the depletion of the liver tissue pigment causes liver cancer, cirrhosis, etc. In this case, the disease can be prevented by ingesting blue pigment, which is a component of the liver tissue contained in the sage. Unlike humans and mammals, these blue pigments are contained in the blood of shellfish.

그리고, 다슬기에는 어패류의 내장이나 아가미, 표피에 많이 존재하는 것으로 알려진 리폭시제나아제(lipoxygenase)가 함유되어 있는데 이는 일반적으로 수제비에 많이 들어가는 감자의 리폭시제나아제(lipoxygenase)와 마찬가지로 밀가루의 글루텐구조에 변화를 주어 밀가루 반죽의 부피와 쫄깃거림을 증가시킨다고 알려져 있다.In addition, marshmallows contain lipoxygenase, which is known to be present in the intestines, gills, and epidermis of fish and shellfish, which is the gluten structure of wheat flour, like lipoxygenase of potato, which is generally consumed in sujebi. It is known to increase the volume and chewy of dough.

따라서, 본 발명의 목적은 상기와 같은 점을 감안하여 발명한 것으로서, 수제비의 육수에 각종 야채와 함께 다슬기를 넣음으로써, 수제비의 밀가루 반죽의 쫄깃거림을 우수하게 하여 그 맛을 향상시키고, 다슬기 고유의 맛을 내는 건강에 유익한 다슬기 수제비 제조방법 및 그 방법에 의해 제조된 다슬기 수제비를 제공하는 것이다.Therefore, the object of the present invention was invented in view of the above-mentioned point, and by putting stalks with various vegetables in the broth of sujebi, it improves the taste of the dough of sujebi and improves its taste and inherently It is to provide a marshmallow homemade food preparation method and a marshmallow homemade food preparation produced by the method which are beneficial to the health of flavoring.

상기의 목적을 달성하기 위해, 본 발명은 다슬기를 물로 씻어 80~90℃의 물에 20~30분간 끓인 후, 다슬기 알맹이와 껍데기로 분리하는 단계와; 밀가루 50~60 중량부, 물 35~43 중량부, 식용유 2~3 중량부 및 소금 3~4 중량부을 넣고 반죽하는 단계와; 상기 반죽덩어리가 담겨진 용기의 입구를 비닐이나 랩을 이용하여 봉한 후 30~40분 동안 방치하는 단계와; 소정량의 물이 담긴 냄비에 상기 다슬기를 삶은 국물 13~15 중량부, 상기 삶아진 다슬기 알맹이 7~9 중량부 및 멸치 다시다 2~3 중량부를 넣고 80~100℃의 온도에서 10~15분 동안 끓이는 단계와; 상기 끓는 육수에 45~55 중량부의 밀가루 반죽을 잘라 넣는 단계와; 상기 밀가루 반죽을 넣은 육수에 청량고추 3~4 중량부, 애호박 11~13 중량부 및 대파 9~11 중량부을 썰어 넣는 단계를 포함하는 것을 특징으로 하는 다슬기 수제비 제조방법을 제공한다.In order to achieve the above object, the present invention comprises the steps of washing the mulberry with water to boil for 20 to 30 minutes in water of 80 ~ 90 ℃, separating the scallop kernel and shell; 50 to 60 parts by weight of flour, 35 to 43 parts by weight of water, 2 to 3 parts by weight of cooking oil and 3 to 4 parts by weight of salt and kneading; Sealing the inlet of the container containing the dough lumps using vinyl or a wrap and leaving the container for 30-40 minutes; 13 to 15 parts by weight of the boiled marshmallow broth, 7 to 9 parts by weight of the boiled scallop kernel and 2 to 3 parts by weight of anchovy were added for 10-15 minutes at a temperature of 80-100 ° C. Boiling step; Cutting 45-55 parts by weight of flour dough into the boiling broth; Provides a method of manufacturing a homemade sesame seed comprising the step of slicing 3 ~ 4 parts by weight of chilled pepper, 11 to 13 parts by weight of courgette and 9 to 11 parts by weight of green onion in the broth.

또한, 상기에 따른 방법에 의하여 제조되는 것을 특징으로 하는 다슬기 수제비를 제공한다.In addition, there is provided a multi-bite sujebi characterized in that it is produced by the method according to the above.

이하, 본 발명을 상세히 설명하면 다음과 같다.Hereinafter, the present invention will be described in detail.

먼저, 다슬기를 준비하여 깨끗한 물로 씻은 후, 80~90℃의 물에서 20~30분 가량 삶아, 껍데기속의 다슬기 알맹이를 알맞게 익힌 후, 상기 익힌 다슬기를 비식용인 껍데기와 식용인 알맹이로 분리하여 상기 끓인 물과 함께 보관함으로서, 다슬기의 맛이 국물에 잘 우러나오게 함과 동시에 다슬기가 가지고 있는 비린 맛을 제거하여 준다.First, prepare the chopped flakes and wash with clean water, boil for about 20-30 minutes in water of 80 ~ 90 ℃, cooked properly the scallop kernels in the shell, and then separated into the edible shells and edible kernels to boil the boiled By keeping it with water, the taste of marshmallow comes out well in the broth and removes the fishy taste of marshmallow.

다음, 밀가루 반죽을 만드는 단계로서, 반죽용 용기에 밀가루 50~60 중량부를 채운다. 그리고, 상기 밀가루에 물 35~43 중량부, 식용유 2~3 중량부 및 소금 3~4 중량부를 넣고 찰기가 생성될 때까지 반죽을 한다. 이때, 물을 적게 넣으면 반죽이 잘 되지 않고, 물의 양이 많아지만 반죽의 찰진 정도가 떨어진다. 또한, 상기 식용유는 상기 밀가루 반죽의 겉표면에 윤기를 형성하여 주는 역할을 하는데, 식용유를 과다하게 첨가하여도 반죽의 찰진 정도가 떨어지게 된다.Next, as a step of making a dough, 50 to 60 parts by weight of flour is filled in the container for dough. Then, 35 to 43 parts by weight of water, 2 to 3 parts by weight of cooking oil and 3 to 4 parts by weight of salt are added to the flour until dough is produced. At this time, if less water is added to the dough is not good, the amount of water is much, but the degree of scratching of the dough falls. In addition, the cooking oil serves to form a gloss on the outer surface of the dough, even if the cooking oil is excessively added, the degree of scratching of the dough falls.

상기와 같이 밀가루 반죽이 완성되면 상기 반죽을 숙성시키고 쫄깃거림을 극대화시키기 위해 반죽덩어리가 담겨진 용기의 입구를 비닐이나 랩을 이용하여 공기가 통하지 않도록 봉하여 30분 이상 방치하여 둔다.When the dough is completed as described above, in order to mature the dough and maximize the chewing, the inlet of the container containing the dough chunks is sealed to prevent air from passing through the vinyl or the wrap and left to stand for at least 30 minutes.

상기 반죽덩어리의 숙성과정이 끝나면, 수제비를 끓이기 위한 냄비에 물을 담고, 상기 다슬기 삶은 국물 13~15 중량부, 상기 삶아진 다슬기 알맹이 7~9 중량부 및 멸치 다시다 2~3 중량부를 넣고 80~100℃의 온도에서 10분 가량 끓이다가 상기 끓는 육수에 상기 밀가루 반죽 45~55 중량부를 취식하기 알맞은 크기로 손으로 잘라 넣는다.After the aging process of the dough mass, put water in a pot for boiling sujebi, 13-15 parts by weight of the boiled simmered broth, 7-9 parts by weight of the boiled scallop kernels and 2 to 3 parts by weight of anchovy again 80 ~ Boil for about 10 minutes at a temperature of 100 ℃ and cut into the boiling broth by hand to a suitable size to eat 45 to 55 parts by weight of the dough.

수제비의 육수에 넣는 상기 다슬기와 다슬기를 삶은 국물의 양은 너무 많이 넣게 되면 밀가루 반죽의 쫄깃거림은 향상되나, 다슬기가 가지고 있는 특유의 맛이 너무 강하게 되며 수제비의 맛이 떨어지므로 적당량 첨가하는 것이 중요하다.If the amount of broth that is boiled in the broth of sujebi is higher than the amount of broth that is boiled in the broth, the wheezing of the dough is improved. .

다음, 상기 밀가루 반죽을 넣은 냄비에 청량고추 3~4 중량부, 애호박 11~13 중량부 그리고, 대파 9~11 중량부를 썰어 넣고 익을 때까지 끓여준다.Next, 3 ~ 4 parts by weight of the chilli pepper, 11 ~ 13 parts by weight of zucchini, and 9 ~ 11 parts by weight of leek into a saucepan with the dough and boil until cooked.

이때, 상기 애호박과 대파는 먼저 냄비에 넣게 되면 너무 오래 끓게되어 씹히는 맛이 감소할 수 있으므로 밀가루 반죽이 약간 익은 후에 넣는 것이 바람직하다.At this time, the zucchini and green onion is first put in a pan, so it may boil for too long to reduce the chewy taste, it is preferable to put after the dough slightly ripe.

또한, 취식하는 사람의 기호에 따라 소정량의 소금을 더 넣어줄 수도 있다.It is also possible to add a predetermined amount of salt, depending on the preference of the person eating.

상기와 같은 다슬기 수제비 제조방법을 이용하여 2~3인분의 다슬기 수제비를 제조하는 일실시예를 설명하면 다음과 같다.Referring to one embodiment of manufacturing a multi-slurry homemade ratio of 2 to 3 servings using the method of manufacturing a multi-slurry preparation as described above are as follows.

먼저, 다슬기를 준비하여 물로 씻은 후, 80~90℃의 물에서 20~30분 가량 삶아, 껍데기속의 다슬기 알맹이가 익으면, 상기 다슬기를 껍데기와 알맹이로 분리하여 상기 끓인 물과 함께 보관한다.First, after preparing the marshmallow and wash with water, boiled for about 20 to 30 minutes in water of 80 ~ 90 ℃, when the scallop kernels in the shell is ripe, the snail is separated into shells and kernels and stored with the boiled water.

그리고, 밀가루 반죽을 만드는 단계로서, 반죽용 용기에 450~550g의 밀가루를 채운 다음, 상기 밀가루가 채워진 용기에 물 300~400㎖, 식용유 1~2㎖ 및 소금 2~3g를 넣고 찰기가 생성될 때까지 반죽을 하고, 상기 반죽을 숙성시키기 위해 반죽덩어리가 담겨진 용기의 입구를 비닐이나 랩을 이용하여 공기가 통하지 않도록 봉하여 30분 이상 방치하여 둔다.Then, as a step of making the dough, filling the 450 ~ 550g flour into the container for dough, and then put 300 ~ 400ml of water, 1 ~ 2mL of cooking oil and 2 ~ 3g of salt in the container filled with flour to create a sticky Knead until the dough, and the inlet of the container containing the dough chunks in order to mature the dough sealed with a vinyl or wrap so that the air does not pass through and left for at least 30 minutes.

상기 반죽을 봉하여 두는 동안, 육수를 만들기 위한 냄비에 물 1.8~2.2ℓ, 상기 다슬기를 삶은 국물 130~180㎖, 상기 삶아진 다슬기 알맹이 50~60g 및 멸치 다시다 15~25㎖를 넣고 80~100℃의 온도에서 10분가량 끓이다가 상기 끓는 육수에 상기 밀가루 반죽을 취식하기 알맞은 크기로 손으로 잘라 넣는다.While sealing the dough, put 1.8 ~ 2.2ℓ of water in the pot for making the broth, 130-180ml of the boiled marshmallow, 50-60g of the boiled kohlrabi and 15-25ml of anchovy again and put 80-100 Boil for about 10 minutes at a temperature of ℃ and cut into the boiling broth by hand to the appropriate size to eat the dough.

다음, 상기 밀가루 반죽을 넣은 냄비에 청량고추 25~30g, 애호박 100~150g 그리고, 대파 80~100g을 썰어 넣고 익을 때까지 끓여준다.Next, put 25 ~ 30g of chilli pepper, 100 ~ 150g of zucchini, and 80 ~ 100g of green onions in a pan into which the dough is put and boil until cooked.

이상과 같은 본 발명에 의하면, 다슬기를 주식으로 많이 취식하는 수제비의육수에 각종 야채와 함께 넣어 조리함으로서, 다슬기의 비린 냄새를 제거하고, 건강에 유익한 다슬기를 자연스럽게 섭취하여 효능을 얻을 수 있다.According to the present invention as described above, by putting together a variety of vegetables in the sujebi of broth that eats a lot of marshmallow as a staple, can remove the smelt smell of snail, and naturally ingest the marshmallow which is beneficial to health can obtain the efficacy.

또한, 다슬기를 수제비의 육수에 넣음으로서, 다슬기에 함유되어 있는 리폭시제나아제(lipoxygenase)가 수제비의 밀가루 반죽 내의 글루텐 구조를 변화시켜 밀가루 반죽의 쫄깃거림을 향상시켜 수제비의 맛을 좋게 할 수 있다.In addition, by adding the chopped sesame in the broth of sujebi, the lipoxygenase contained in the sesame flakes can change the gluten structure in the suspense dough, thereby improving the kneading of the flour and improving the taste of the sujebi. .

Claims (2)

다슬기를 물로 씻어 80~90℃의 물에 20~30분간 끓인 후, 다슬기 알맹이와 껍데기로 분리하는 단계와;Washing the marshmallow with water and boiling it in water at 80-90 ° C. for 20-30 minutes, separating the marshmallow kernels and shells; 밀가루 50~60 중량부, 물 35~43 중량부, 식용유 2~3 중량부 및 소금 3~4 중량부을 넣고 반죽하는 단계와;50 to 60 parts by weight of flour, 35 to 43 parts by weight of water, 2 to 3 parts by weight of cooking oil and 3 to 4 parts by weight of salt and kneading; 상기 반죽덩어리가 담겨진 용기의 입구를 비닐이나 랩을 이용하여 봉한 후 30~40분 동안 방치하는 단계와;Sealing the inlet of the container containing the dough lumps using vinyl or a wrap and leaving the container for 30-40 minutes; 소정량의 물이 담긴 냄비에 상기 다슬기를 삶은 국물 13~15 중량부, 상기 삶아진 다슬기 알맹이 7~9 중량부 및 멸치 다시다 2~3 중량부를 넣고 80~100℃의 온도에서 10~15분 동안 끓이는 단계와;13 to 15 parts by weight of the boiled marshmallow broth, 7 to 9 parts by weight of the boiled scallop kernel and 2 to 3 parts by weight of anchovy were added for 10-15 minutes at a temperature of 80-100 ° C. Boiling step; 상기 끓는 육수에 45~55 중량부의 밀가루 반죽을 잘라 넣는 단계와;Cutting 45-55 parts by weight of flour dough into the boiling broth; 상기 밀가루 반죽을 넣은 육수에 청량고추 3~4 중량부, 애호박 11~13 중량부 및 대파 9~11 중량부을 썰어 넣는 단계;Slicing 3-4 parts by weight of chilled pepper, 11-13 parts by weight of courgette and 9-11 parts by weight of leek into the broth containing the dough; 를 포함하는 것을 특징으로 하는 다슬기 수제비 제조방법.Homemade sesame seed manufacturing method comprising a. 청구항 제 1항에 따른 방법에 의하여 제조되는 것을 특징으로 하는 다슬기 수제비.Claims homemade sujebi prepared by the method according to claim 1.
KR1020030087873A 2003-12-05 2003-12-05 Method for manufacturinging soup with wheat flakes containing melanian snail and soup with wheat flakes manufactured by the same KR20040000372A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100883202B1 (en) * 2007-08-27 2009-02-13 민대동 The black soup with dough flakes using black soybean and the manufacturing method
KR100918020B1 (en) * 2007-08-30 2009-09-21 순창군 Instant chungkookjang soup and its manufacturing method
KR101135832B1 (en) * 2011-10-18 2012-04-16 김하연 Manufacturing method of gravy for raw-whelk soup and raw-whelk soup using the same
KR101692463B1 (en) 2016-07-20 2017-01-03 김종훈 Melanian snail soup with dough flakes and manufacturing method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100883202B1 (en) * 2007-08-27 2009-02-13 민대동 The black soup with dough flakes using black soybean and the manufacturing method
KR100918020B1 (en) * 2007-08-30 2009-09-21 순창군 Instant chungkookjang soup and its manufacturing method
KR101135832B1 (en) * 2011-10-18 2012-04-16 김하연 Manufacturing method of gravy for raw-whelk soup and raw-whelk soup using the same
KR101692463B1 (en) 2016-07-20 2017-01-03 김종훈 Melanian snail soup with dough flakes and manufacturing method

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