KR20040009998A - Production method of fried meat - Google Patents

Production method of fried meat Download PDF

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Publication number
KR20040009998A
KR20040009998A KR1020020045959A KR20020045959A KR20040009998A KR 20040009998 A KR20040009998 A KR 20040009998A KR 1020020045959 A KR1020020045959 A KR 1020020045959A KR 20020045959 A KR20020045959 A KR 20020045959A KR 20040009998 A KR20040009998 A KR 20040009998A
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South Korea
Prior art keywords
frying
fried
juice
meat
agricultural
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KR1020020045959A
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Korean (ko)
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정승수
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정승수
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Priority to KR1020020045959A priority Critical patent/KR20040009998A/en
Publication of KR20040009998A publication Critical patent/KR20040009998A/en

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    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
    • A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A23P2020/251—Tempura batter; Leavened or other aerate batter or coating

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A production method of fries using an extract of agricultural products such as carrot, spinach, red pepper or pimento is provided. The fries contain various nutrients and have various colors. CONSTITUTION: Agricultural products are extracted, 150 to 160ml of the extract is blended with 100g of frying flour to give frying coat. Thereafter, ingredients to be fried are coated with frying coat and then fried in oil at room temperature. The fries are re-fried at a temperature, 20 to 30deg.C higher than the room temperature. The agricultural product is selected from the group consisting of carrots, spinaches, red peppers and pimentos.

Description

튀김육의 제조방법{Production method of fried meat}Production method of fried meat

본 발명은 튀김육의 제조방법에 관한 것으로, 보다 상세하게는, 튀김가루와 농산물 즙액을 배합하여 만든 튀김옷을 사용하여 제조되는 튀김육의 제조방법에 관한 것이다.The present invention relates to a method of manufacturing fried meat, and more particularly, to a method of manufacturing fried meat, which is manufactured using a fried cloth made by mixing fried flour and agricultural product juice.

종래의 튀김육의 경우, 돼지고기나 닭고기에 튀김가루와 물을 배합하여 만든 튀김옷을 입힌다. 그러나 이러한 튀김옷은 튀김가루가 서로 엉겨붙지 않기 위한수단에 지나지 아니하고, 색상면이나 영양면은 고려되지 않는다. 경제성장이 고속화 됨에 따라, 소비자들의 건강에 대한 관심이 증가되고 있는데, 고기를 기름에 튀겨서 섭취하는 것은 혈중 콜레스테롤 수치의 증가를 야기시킨다 하여 소비자들은 튀김육의 섭취를 꺼리는 경향이 있다. 또한 육식위주의 음식문화는 지양되고 채식위주의 음식문화가 지향됨에 따라 채소 등의 농산물이 지닌 각종 영양소를 함께 섭취할 수 있는 다양한 음식들이 개발되고 소비자들의 호응을 얻고 있다.In the case of conventional fried meat, a fried cloth made of a mixture of fried flour and water is applied to pork or chicken. However, these frying cloths are only means for preventing the frying powder from intertwining with each other, and color or nutritional aspects are not considered. As economic growth accelerates, consumers' interest in health is increasing, and consuming meat in oils leads to an increase in blood cholesterol levels, and consumers tend to be reluctant to eat fried meat. In addition, as the food-oriented food culture is avoided and the vegetarian-oriented food culture is oriented, various foods that can take together various nutrients of agricultural products such as vegetables have been developed and are getting a favorable response from consumers.

한편, 소비자들은 근래들어 음식 원래의 색깔을 즐기기보다는 보다 독특하고 새로운 색깔을 지닌 음식을 선호하는 경향이다.On the other hand, consumers have tended to prefer foods with new and unique colors rather than enjoying the original color of food.

본 발명은 상기와 같은 문제점을 해결하기 위해 안출된 것으로, 본 발명의 목적은, 농산물의 영양소를 육류와 함께 섭취할 수 있는 튀김육의 제조방법을 제공하는 것이다.The present invention has been made to solve the above problems, an object of the present invention is to provide a method for producing fried meat which can be ingested with nutrients of agricultural products.

본 발명의 다른 목적은 농산물 즙액을 통해 다양한 색깔을 지닌 튀김육의 제조방법을 제공하는 것이다.Another object of the present invention is to provide a method for producing fried meat having a variety of colors through agricultural juices.

도 1은 본 발명에 따른 튀김육의 제조방법의 제 1실시예를 도시한 제조 공정도이고, 그리고1 is a manufacturing process diagram showing a first embodiment of a method of manufacturing fried meat according to the present invention, and

도 2는 본 발명에 따른 튀김육의 제조방법의 제 2실시예를 도시한 제조 공정이다.Figure 2 is a manufacturing process showing a second embodiment of the method of manufacturing fried meat according to the present invention.

<도면의 주요 부분에 대한 부호의 설명><Explanation of symbols for the main parts of the drawings>

S100 : 농산물 즙액 추출 단계S100: Agricultural juice extract step

S120 : 튀김옷 생성 단계S120: step of creating the batter

S140 : 튀김 단계S140: Frying Step

상기 목적을 달성하기 위한 본 발명에 따른 튀김육의 제조방법은, 농산물 즙액을 추출하는 단계; 튀김 가루와 농산물 즙액을 배합하여 튀김옷을 생성하는 단계; 및 튀김대상육에 튀김옷을 입힌 후, 튀김대상육을 튀기는 단계;를 포함한다.Method for producing fried meat according to the present invention for achieving the above object, the step of extracting the agricultural product juice; Combining frying powder and agricultural product juice to produce a frying cloth; And after frying clothes on the frying target meat, frying the frying target meat.

농산물 즙액은 당근, 시금치, 고추, 피망 중 적어도 하나 이상을 포함하는 농산물을 압착, 분쇄하여 그 즙액을 짜내는 방법으로 추출되고, 튀김옷의 생성 단계에서 튀김가루 및 농산물 즙액의 배합비율은 튀김가루 100g당 농산물 즙액 150 내지 160ml이다. 튀김 단계는 튀김대상육에 제 1온도의 튀김옷을 입혀 튀기는 제 1튀김 단계 및 제 1튀김 단계를 거친 튀김대상육에 제 2온도의 튀김옷을 입혀 재튀김하는 제 2튀김단계를 포함하는데, 제 1온도는 상온이고, 제 2온도는 상온보다 20 내지 30℃ 더 높은 온도이다.Agricultural juice is extracted by squeezing and pulverizing agricultural products containing at least one of carrots, spinach, peppers, and bell peppers and squeezing the juice, and the mixing ratio of fried powder and agricultural juice juice is 100g of fried powder Sugar juice juice from 150 to 160ml. The frying step includes a first frying step in which a frying cloth having a first temperature is fried on a frying target meat and a second frying step of frying by frying a frying cloth at a second temperature on a frying target meat having undergone a first frying step, wherein the frying step is performed. The temperature is room temperature, and the second temperature is 20-30 ° C. higher than room temperature.

이하에서는 도면을 참조하여 튀김육의 제조방법을 보다 상세하게 설명한다.Hereinafter, a method of manufacturing fried meat will be described in detail with reference to the accompanying drawings.

도 1은 본 발명에 따른 튀김육의 제조방법의 제 1실시예를 도시한 제조 공정도이다.1 is a manufacturing process diagram showing a first embodiment of a method of manufacturing fried meat according to the present invention.

튀김육의 제조공정은 농산물 즙액 추출단계, 튀김옷 생성단계, 튀김 단계로 구분된다. 이하, 각 공정별로 상세하게 설명한다.The manufacturing process of fried meat is divided into agricultural juice extract step, fried clothes production step, and fried step. Hereinafter, each process is explained in full detail.

(1) 농산물 즙액을 추출하는 단계(S100)(1) extracting the agricultural product juice (S100)

깨끗히 씻은 당근을 즙액 생성 기계에 넣는다. 즙액 생성 기계는 당근을 압착하고 분쇄하면서 당근의 즙액을 짜낸다. 당근은 주황색을 띄고 있으므로 당근 즙액의 색깔은 주황색을 나타낸다. 이와 동일한 방법으로 녹색을 띄는 시금치, 붉은색을 띄는 고추를 각각 기계에 넣고 즙액을 만든다. 각각의 농산물 즙액을 만드는 방법과 달리 2 개 이상의 농산물을 즙액 생성 기계에 넣고 즙액을 생성할 수도 있다. 이러한 경우에는 함께 들어간 농산물의 색깔에 따라 그 생성 즙액의 색깔이 결정된다. 예를 들면, 녹색을 띄는 시금치와 붉은색을 띄는 고추를 함께 즙액 생성 기계에 넣고 즙액을 생성하면 회색의 즙액이 만들어진다. 상기의 농산물 이외에도 농산물 즙액을 추출할 수 있는 농산물은 녹색을 띄는 상추, 미나리가 있으며붉은색을 띄는 피망도 있다. 또한, 언급되지는 않았으나 농산물 즙액의 추출율이 높고 전술한 농산물들과 동일범위의 색깔을 나타낼 수 있는 농산물들이 포함된다.Cleanly washed carrots are placed in a juice producing machine. The juice generating machine squeezes and crushes the carrots to squeeze the juice of the carrots. Carrot juice is orange, so the color of carrot juice is orange. In the same way, green spinach and red pepper are put into the machine to make juice. Unlike the method of making each produce juice solution, two or more produce products may be put into a juice production machine to produce juice solution. In this case, the color of the resulting juice is determined by the color of the produce. For example, green spinach and red pepper are put together in a juice production machine to produce juice, which produces gray juice. In addition to the above-mentioned agricultural products, agricultural products that can extract agricultural juices have green lettuce, buttercup, and red pepper. In addition, although not mentioned, agricultural products which have a high extraction rate of agricultural juices and may exhibit the same range of colors as the aforementioned agricultural products are included.

(2) 튀김옷을 생성하는 단계(S120)(2) generating the fried clothes (S120)

농산물 즙액의 추출이 끝나면, 농산물 즙액과 튀김가루를 배합하여 튀김옷을 만든다. 바람직한 실시예로는 튀김가루 100g 당 농산물 즙액 150 내지 160ml을 배합한다. 이렇게 만들어진 튀김옷은 농산물 즙액의 색깔에 따라 빨간색, 녹색, 주황색 등을 띄게 되고, 2가지 이상의 농산물로 만들어진 농산물 즙액의 경우는 각 농산물 즙액 색깔의 혼합색을 띄게 된다. 이와 달리, 각각 만들어진 농산물 즙액을 2개 이상 선택하여 튀김가루와 배합할 수 도 있다.After the extraction of the juice juice, the produce juice juice and fried flour is combined to make a fried clothes. In a preferred embodiment, 150-160 ml of agricultural product juice is blended per 100 g of fried powder. The fried clothes made in this way have red, green, and orange colors depending on the color of the juice of the produce, and in the case of the produce juice made of two or more products, the color of each juice color becomes mixed. Alternatively, two or more agricultural juices may be selected and blended with fried flour.

(3)튀김 단계(S140)(3) fried step (S140)

튀김대상육에 이미 만들어 놓은 튀김옷을 입히고, 튀김가공기에서 튀긴다. 튀김대상육에 입히는 튀김옷의 온도는 상온의 온도가 바람직하다. 튀김대상육은 돼지고기, 닭고기, 소고기, 오리고기 등을 포함한다.The fried meat is coated on the fried meat and fried in a frying machine. It is preferable that the temperature of the fried cloth to be coated on the fried meat is at room temperature. Fried meat includes pork, chicken, beef, duck, and the like.

도 2는 본 발명에 따른 튀김육의 제조방법의 제 2실시예를 도시한 제조 공정도이다. 농산물 즙액을 추출하는 공정(S200) 및 튀김옷을 생성하는 공정(S220)은 도 1을 통해 전술한 내용과 동일하므로 이에 대한 설명은 생략하기로 한다. 이하, 튀김 단계를 보다 상세히 설명한다.Figure 2 is a manufacturing process diagram showing a second embodiment of the method of manufacturing fried meat according to the present invention. Since the process of extracting the agricultural product juice (S200) and the step of generating the batter (S220) is the same as described above with reference to FIG. 1, description thereof will be omitted. Hereinafter, the frying step will be described in more detail.

튀긴대상육에 상온의 온도를 나타내는 튀김옷을 입히고 튀김가공기에서 튀긴다(제 1튀김 단계, S240). 제 1튀김 단계(S240)를 거친 튀김대상육에 다시 한번튀김옷을 입히고 튀김가공기에서 튀긴다.(제 2튀김 단계, S260). 제 2튀김 단계(S260)에서, 튀김옷을 튀김대상육에 입히는 공정에 사용되는 튀김옷의 온도는 상온보다 20 내지 30℃ 더 높은 온도가 바람직하다. 제 1튀김 단계에서의 튀김옷의 온도보다 더 높은 온도의 튀김옷을 사용하는 이유는 한번 튀겨진 튀김대상육의 온도를 보다 오래 유지하도록 하여 제 2튀김 단계의 시간을 줄이고 그로 인한 제조비용을 절감을 도모하기 위함이다. 또한 제 1튀김 단계를 거친 튀김대상육이 급하게 식지 않은 상태에서 다시 한번 튀김으로서 튀김대상육이 질겨지는 것을 방지할 수 있다.The fried target meat is coated with a frying cloth showing a temperature of room temperature and fried in a frying machine (first frying step, S240). The first frying step (S240) and then subjected to the frying clothes once again subjected to frying clothes and fried in a frying machine. (Second frying step, S260). In the second frying step (S260), the temperature of the frying cloth used in the process of coating the frying cloth on the frying target meat is preferably 20 to 30 ° C. higher than the normal temperature. The reason for using a frying cloth with a temperature higher than that of the frying cloth in the first frying step is to maintain the temperature of the frying meat once fried for a longer time, thereby reducing the time of the frying step and thus reducing the manufacturing cost. To do this. In addition, it is possible to prevent the frying target meat from becoming tough as the frying target meat having undergone the first frying step is fried once again in a state where it is not rapidly cooled.

본 발명에 따르면, 튀김옷의 생성공정에서 물 대신 농산물 즙액을 사용함으로서 육류와 함께 농산물이 지닌 각종 영양소를 함께 섭취할 수 있고, 그 결과 건강을 위하는 효과를 도모할 수 있다.According to the present invention, by using the agricultural product juice instead of water in the production process of fried clothes can be ingested with various nutrients of the agricultural products with meat, as a result it can achieve the effect for health.

또한, 각 농산물 즙액의 색깔으로 인해 다양한 색깔의 튀김육을 제공하여, 독특하고 새로운 색깔을 지닌 음식을 선호하는 소비자의 요구를 만족시키는 효과를 도모할 수 있다.In addition, due to the color of each agricultural juice solution can provide a variety of color fried meat, it is possible to achieve the effect of satisfying the needs of consumers who prefer food with a unique new color.

이상에서는 본 발명의 바람직한 실시예에 대해서 도시하고 설명하였으나, 본 발명은 상술한 특정의 실시예에 한정되지 아니하며, 청구범위에서 청구하는 본 발명의 요지를 벗어남이 없이 당해 발명이 속하는 기술분야에서 통상의 지식을 가진 자라면 누구든지 다양한 변형 실시가 가능한 것은 물론이고, 그와 같은 변경은 청구범위 기재의 범위 내에 있게 된다.Although the preferred embodiments of the present invention have been illustrated and described above, the present invention is not limited to the specific embodiments described above, and the present invention is not limited to the specific embodiments of the present invention without departing from the spirit of the present invention as claimed in the claims. Anyone skilled in the art can make various modifications, as well as such modifications are within the scope of the claims.

Claims (5)

농산물 즙액을 추출하는 단계;Extracting the produce juice; 튀김 가루 및 상기 농산물 즙액을 배합하여 튀김옷을 생성하는 단계; 및Combining frying powder and the agricultural product juice to produce a frying cloth; And 튀김대상육에 상기 튀김옷을 입힌 후, 상기 튀김대상육을 튀기는 단계;를 포함하는 것을 특징으로 하는 튀김육의 제조방법.And after frying the frying cloth, frying the frying target meat. 제 1항에 있어서,The method of claim 1, 상기 농산물 즙액은 당근, 시금치, 고추, 피망 중 적어도 하나 이상을 포함하는 농산물을 압착, 분쇄하여 그 즙액을 짜내는 방법으로 추출되는 것을 특징으로 하는 튀김육의 제조방법.The agricultural product juice is a method of producing a fried meat, characterized in that extracted by squeezing, crushing the agricultural products containing at least one of carrots, spinach, peppers, bell peppers and squeeze the juice. 제 1항에 있어서,The method of claim 1, 상기 튀김옷의 생성단계에서 상기 튀김가루 및 상기 농산물 원액의 배합비율은 상기 튀김가루 100g당 상기 농산물 즙액 150 내지 160ml인 것을 특징으로 하는 튀김육의 제조방법.The blending ratio of the frying powder and the agricultural stock solution in the production step of the frying cloth is a method for producing fried meat, characterized in that 150 to 160ml of the agricultural juice solution per 100g of the frying powder. 제 1항에 있어서,The method of claim 1, 상기 튀김 단계는,The frying step, 상기 튀김대상육에 제 1온도의 튀김옷을 입혀 튀기는 제 1튀김 단계; 및A first frying step of frying a frying cloth of a first temperature on the frying target meat; And 상기 제 1튀김 단계를 거친 상기 튀김대상육에 제 2온도의 튀김옷을 입혀 재 튀김하는 제 2튀김단계;를 포함하는 것을 특징으로 하는 튀김육의 제조방법.And a second frying step of putting the frying cloth at a second temperature on the frying target meat after passing through the first frying step and then frying it again. 제 4항에 있어서,The method of claim 4, wherein 상기 제 1온도는 상온이고, 상기 제 2온도는 상온보다 20 내지 30℃ 더 높은 온도인 것을 특징으로 하는 튀김육의 제조방법.Wherein the first temperature is room temperature, the second temperature is a method for producing fried meat, characterized in that 20 to 30 ℃ higher temperature than room temperature.
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Cited By (2)

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Publication number Priority date Publication date Assignee Title
KR100928709B1 (en) * 2007-12-27 2009-11-26 정순화 Fusion seaweed manufacturing method
KR20200059101A (en) 2018-11-20 2020-05-28 유병수 Water-saving eco-friendly toilet seat using injection type nozzle

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KR910004120A (en) * 1989-08-10 1991-03-28 조광추 Chicken Fries Recipe
KR920000244A (en) * 1990-06-12 1992-01-29 슈아이 썬 Fried foods and manufacturing method thereof
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KR20000028503A (en) * 1998-10-31 2000-05-25 박규홍 Fries powder for fried chicken
KR20010016647A (en) * 1999-08-02 2001-03-05 전재형 A method of preparing fried chicken
KR100381663B1 (en) * 1999-09-28 2003-04-23 강성모 chicken and cookery
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Publication number Priority date Publication date Assignee Title
KR910004120A (en) * 1989-08-10 1991-03-28 조광추 Chicken Fries Recipe
KR920000244A (en) * 1990-06-12 1992-01-29 슈아이 썬 Fried foods and manufacturing method thereof
KR950010785A (en) * 1993-10-13 1995-05-15 박근영 Manufacturing method of fried food
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KR100381663B1 (en) * 1999-09-28 2003-04-23 강성모 chicken and cookery
KR20030072865A (en) * 2002-03-07 2003-09-19 박미숙 Sauce for fried chicken and manufacturing method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100928709B1 (en) * 2007-12-27 2009-11-26 정순화 Fusion seaweed manufacturing method
KR20200059101A (en) 2018-11-20 2020-05-28 유병수 Water-saving eco-friendly toilet seat using injection type nozzle

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