KR20040063340A - cooking for food through pig a bone - Google Patents

cooking for food through pig a bone Download PDF

Info

Publication number
KR20040063340A
KR20040063340A KR1020030000726A KR20030000726A KR20040063340A KR 20040063340 A KR20040063340 A KR 20040063340A KR 1020030000726 A KR1020030000726 A KR 1020030000726A KR 20030000726 A KR20030000726 A KR 20030000726A KR 20040063340 A KR20040063340 A KR 20040063340A
Authority
KR
South Korea
Prior art keywords
pork
sauce
broth
bones
ribs
Prior art date
Application number
KR1020030000726A
Other languages
Korean (ko)
Other versions
KR100499246B1 (en
Inventor
전승복
Original Assignee
전승복
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 전승복 filed Critical 전승복
Priority to KR10-2003-0000726A priority Critical patent/KR100499246B1/en
Publication of KR20040063340A publication Critical patent/KR20040063340A/en
Application granted granted Critical
Publication of KR100499246B1 publication Critical patent/KR100499246B1/en

Links

Classifications

    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02D—FOUNDATIONS; EXCAVATIONS; EMBANKMENTS; UNDERGROUND OR UNDERWATER STRUCTURES
    • E02D15/00—Handling building or like materials for hydraulic engineering or foundations
    • E02D15/02—Handling of bulk concrete specially for foundation or hydraulic engineering purposes
    • E02D15/06—Placing concrete under water
    • E—FIXED CONSTRUCTIONS
    • E02—HYDRAULIC ENGINEERING; FOUNDATIONS; SOIL SHIFTING
    • E02D—FOUNDATIONS; EXCAVATIONS; EMBANKMENTS; UNDERGROUND OR UNDERWATER STRUCTURES
    • E02D2250/00—Production methods
    • E02D2250/0023—Cast, i.e. in situ or in a mold or other formwork

Landscapes

  • Engineering & Computer Science (AREA)
  • General Engineering & Computer Science (AREA)
  • Structural Engineering (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • General Life Sciences & Earth Sciences (AREA)
  • Mining & Mineral Resources (AREA)
  • Paleontology (AREA)
  • Civil Engineering (AREA)
  • Seasonings (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: A method of cooking food such as short rib stew(kalbi tchim) or pork ribs and potato soup(kamja tang) using pork ribs or pork bones, fruit juice, bone broth of the bones of the four legs of a cow(sagol yuksu), ginseng extract and spice liquid is provided. It eliminates the odor of pork and tenderizes meat while imparting a ginseng flavor and taste. CONSTITUTION: To cook a food product, 1kg bones of the four legs of a cow are heated for 24hr to give 500g broth(sagol yuksu). A mixture of 50g apple, 30g pear, 30g pineapple and 30g coffee is ground and heated with a suitable amount of water and 15g licorice root for 30min to give 100g sauce. A mixture of 65g garlic, 15 to 20g ginger, 80g onion, 50g fermented soybean paste, 5 to 10g black pepper, 50g perilla, 150g fermented soy sauce and 50g thick fermented soy sauce is aged for 24hr at 18 to 20deg.C to give spice liquid. Then, 5kg pork ribs or pork bones are soaked in a mixture of broth, sauce and a ginseng extract for 18 to 24hr at 6 to 8deg.C, heated with 200g distilled spirit(soju) for 1.5hr, added with the spice liquid and then heated for 30min at a relatively low temperature.

Description

돼지 뼈를 이용한 음식물의 조리방법{cooking for food through pig a bone}Cooking for food through pig a bone}

본 발명은 돼지 뼈를 이용한 감자탕이나 갈비찜 등의 음식물을 조리하는 방법에 관한 것으로, 특히 돼지고기의 고유의 냄새를 제거하도록 조리함으로써, 요리된 음식물돼지고기의 역한 냄새 제거하고, 돼지고기 냄새를 제거하기 위한 각종 후추나 생강 등의 양념과 향료의 첨가가 불필요하기 때문에, 요리된 음식의 맛을 향상시키도록 한 돼지 뼈를 이용한 음식물의 조리 방법에 관한 것이다.The present invention relates to a method for cooking foods such as gamjatang or braised ribs using pork bone, and in particular, by cooking to remove the inherent smell of pork, to remove the adverse smell of cooked food pork, to remove the smell of pork Since it is unnecessary to add spices and spices such as various peppers and ginger for the purpose of the present invention, the present invention relates to a method of cooking food using pork bone to improve the taste of the cooked food.

일반적으로 돼지고기나 돼지 뼈 등을 재료로 하여 다양한 음식물을 요리하고 있다.In general, various foods are cooked using pork or pork bones.

이러한 돼지 뼈를 재료로 하는 음식물 중에, 특히 감자탕이나 갈비찜 등은일반인들에게 인기 있는 음식으로 널리 알려져왔다.Among the foods made from such pork bones, especially potato soup or braised ribs have been widely known as a popular food for the general public.

상기한 돼지고기와 돼지 뼈 등은 돼지 고유의 역한 냄새로 인해, 거부감을 갖게 되기 때문에, 이러한 돼지고기 냄새를 제거하기 위하여, 후추나 생강 등의 각종 양념과 향료를 첨가하여 요리하고 있는 실정이다.The above pork and pork bones have a sense of rejection due to the inherent adverse smell of pigs, and in order to remove the smell of pork, various kinds of spices and spices such as pepper and ginger are added and cooked.

그러나, 상기한 종래의 각종 양념과 향료로 돼지 고유의 냄새를 제거하여 음식을 조리하는 방법은, 후추나 생강 등의 양념이나 향료로 돼지의 고유한 냄새를 완전히 제거하기에는 어려움이 있었으며, 요리에 첨가된 양념의 맛이 강하게 되어, 오히려 음식의 고유한 맛을 잃게 되는 문제점이 발생하였다.However, the method of cooking the food by removing the inherent smell of the pig with the conventional various seasonings and spices, it is difficult to completely remove the inherent smell of the pig with spices or spices such as pepper and ginger, added to the cooking The taste of the seasoned seasoning is stronger, rather the problem of losing the inherent taste of food.

또한, 음식물에 첨가되는 각종 양념과 향료 등으로 인하여, 음식물과 국물 등의 색상이 탁하게 되어, 시각적으로 일반인들의 미각을 자극하는데 어려움이 있는 실정이었다.In addition, due to the various seasonings and flavorings added to the food, the color of the food and broth became cloudy, it was difficult to visually stimulate the taste of the general public.

따라서, 상기한 문제점을 해결하기 위한 본 발명은, 돼지고기의 고유의 냄새를 제거하도록 조리함으로써, 요리된 음식물돼지고기의 역한 냄새 제거하고, 돼지고기 냄새를 제거하기 위한 각종 후추나 생강 등의 양념과 향료의 첨가가 불필요하기 때문에, 요리된 음식의 맛을 향상시킬 수 있을 뿐만 아니라, 시각적으로 일반인의 구미를 자극할 수 있도록 하는데 그 목적이 있는 것이다.Therefore, the present invention for solving the above problems, by cooking to remove the intrinsic smell of pork, to remove the adverse smell of cooked food pork, seasonings such as various pepper or ginger to remove the smell of pork Since the addition of the fragrance is not necessary, the purpose of not only improve the taste of the cooked food, but also visually stimulate the taste of the public.

도 1은 본 발명의 조리 방법을 보인 개략도1 is a schematic view showing a cooking method of the present invention

도면의 주요부분에 대한 부호의 설명Explanation of symbols for main parts of the drawings

O : 육수 제조 공정 P : 소스 제조 공정O: broth manufacturing process P: sauce manufacturing process

Q : 양념 배합 및 숙성 공정 R : 인삼액 제조 및 혼합 공정Q: Seasoning and aging process R: Ginseng solution preparation and mixing process

S : 돼지뼈 숙성 공정 T : 돼지뼈 가열 공정S: Pork Bone Aging Process T: Pork Bone Heating Process

본 발명은 돼지갈비나 돼지뼈를 이용하여 갈비찜이나 감자탕 등의 음식물을 조리하는 방법에 있어서,The present invention is a method of cooking food such as ribs steamed or potato soup using pork ribs or pork bone,

소 사골 약 1 kg을 24시간 가량 끊이도록 하여 약 500g 가량의 육수를 제조하도록 한 육수 제조 공정과;A broth production process for producing about 500 g of broth by cutting off about 1 kg of bovine bone about 24 hours;

사과 50g, 배 30g, 파인애플 30g, 커피 30g을 믹서 등으로 분쇄하고, 적당량의 물과 감초 15g을 첨가하여, 약 30분 동안 끊여 100g 가량의 소스를 제조하도록 한 소스 제조 공정과;50 g of apples, 30 g of pears, 30 g of pineapples, 30 g of coffee, and the like, followed by a mixer or the like, and an appropriate amount of water and licorice 15 g are added to cut for about 30 minutes to prepare 100 g of sauce;

마늘 65g, 생강 15 ~ 20g, 양파 80g, 된장 50g, 후추 5 ~ 10g, 들깨 50g, 양조간장 150g, 찜용 양조간장 50g을 혼합하여 섭씨 18 ~ 20도의 실온에서 약 24시간 숙성시키도록 하여, 양념액을 제조하도록 한 양념 배합 및 숙성 공정과;Garlic 65g, ginger 15-20g, onion 80g, soybean paste 50g, pepper 5-10g, perilla 50g, brewed soy sauce 150g, steamed brewed soy sauce, and aged for 24 hours at room temperature of 18 ~ 20 degrees Celsius, seasoning solution Seasoning blending and aging process to prepare a;

인삼 약 20g을 물 100g 가량에 30분 가량 삶고, 인삼을 건진 후에 적정시간 끓이고, 상기 양념 배합 및 숙성 공정에서 제조된 양념액과 혼합하도록 하고, 상기 육수 제조 공정에서 제조된 육수와 상기 소스 제조 공정에서 제조된 소스를 혼합하도록 한 인삼액 제조 및 혼합 공정과;Boil about 20g of ginseng for about 30 minutes in 100g of water, boil the ginseng for 30 minutes, mix it with the seasoning solution prepared in the seasoning and aging process, and prepare the broth and sauce prepared in the broth manufacturing process. Ginseng solution preparation and mixing process for mixing the source prepared in the;

돼지갈비나 돼지뼈 약 5kg을 상기 육수와 소스의 혼합한 혼합 소스와 적당량의 물에 침지시키도록 하여, 섭씨 6 ~ 8도의 온도에 대략 18 ~ 24시간 가량 숙성시키도록 한 돼지뼈 숙성 공정과;A pork bone aging step of immersing about 5 kg of pork ribs or pork bones in a mixed amount of the broth and sauce and an appropriate amount of water, and aging the pork ribs for about 18 to 24 hours at a temperature of 6 to 8 degrees Celsius;

숙성시킨 돼지갈비나 돼지뼈에 소주 약 200g을 첨가하고, 약 1시간 30분 가량 끓이도록 한 후, 상기 양념 배합 및 숙성 공정에서 제조된 양념액을 투입하고 비교적 낮은 온도로 약 30분간 끓이도록 한 돼지뼈 가열 공정으로;Add about 200 g of soju to the aged pork ribs or pork bone, and boil for about 1 hour and 30 minutes, and then add the seasoning solution prepared in the seasoning and fermentation process and boil at a relatively low temperature for about 30 minutes. With pork bone heating process;

구성되는 것을 특징으로 한다.It is characterized in that the configuration.

도 1은 본 발명의 제조 방법을 보인 개략도이다.1 is a schematic view showing a manufacturing method of the present invention.

이하, 본 발명에 따른 실시예를 첨부된 도면을 참조하여 상세히 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings.

육수 제조 공정 (O)Stock Production Process (O)

소 사골 약 1 kg을 24시간 가량 끊이도록 하여 약 500g 가량의 육수를 제조하도록 한다.About 1 kg of beef bones are cut off for 24 hours to produce about 500 g of broth.

소스 제조 공정 (P)Sauce Manufacturing Process (P)

사과 50g, 배 30g, 파인애플 30g, 커피 30g을 믹서 등으로 분쇄하고, 적당량의 물과 감초 15g을 첨가하여, 약 30분 동안 끊여 100g 가량의 소스를 제조하도록 한다.50 g of apples, 30 g of pears, 30 g of pineapples, 30 g of coffee are ground with a mixer, and the appropriate amount of water and 15 g of licorice are added and cut for about 30 minutes to prepare about 100 g of sauce.

양념 배합 및 숙성 공정 (Q)Seasoning Blending and Aging Process (Q)

마늘 65g, 생강 15 ~ 20g, 양파 80g, 된장 50g, 후추 5 ~ 10g, 들깨 50g, 양조간장 150g, 찜용 양조간장 50g을 혼합하여 섭씨 18 ~ 20도의 실온에서 약 24시간 숙성시키도록 하여, 양념액을 제조하도록 한다.Garlic 65g, ginger 15-20g, onion 80g, soybean paste 50g, pepper 5-10g, perilla 50g, brewed soy sauce 150g, steamed brewed soy sauce, and aged for 24 hours at room temperature of 18 ~ 20 degrees Celsius, seasoning solution To prepare.

인삼액 제조 및 혼합 공정 (R)Ginseng Solution Manufacturing and Mixing Process (R)

인삼 약 20g을 물 100g 가량에 30분 가량 삶고, 인삼을 건진 후에 적정시간 끓이고, 상기 양념 배합 및 숙성 공정(Q)에서 제조된 양념액과 혼합하도록 한다.Boil about 20 g of ginseng for about 30 minutes in 100 g of water, boil the ginseng for an appropriate time, and mix it with the seasoning solution prepared in the seasoning and mixing process (Q).

그리고, 상기 육수 제조 공정(O)에서 제조된 육수와 상기 소스 제조 공정(P)에서 제조된 소스를 혼합하도록 한다.Then, the broth prepared in the broth manufacturing process (O) and the sauce prepared in the sauce preparation process (P) are mixed.

돼지뼈 숙성 공정 (S)Pork Bone Aging Process (S)

돼지갈비나 돼지뼈 약 5kg을 상기 육수와 소스의 혼합한 혼합 소스에 침지시키도록 하여, 섭씨 6 ~ 8도의 온도에 대략 18 ~ 24시간 가량 숙성시키도록 한다.About 5 kg of pork ribs or pork bones are immersed in the mixed sauce of broth and sauce, and aged for about 18 to 24 hours at a temperature of 6 to 8 degrees Celsius.

이때, 돼지갈비나 돼지뼈가 용기 내에서 침지될 정도로 적당량의 물을 주입하도록 한다.At this time, the pork ribs or pork bone is injected into the appropriate amount of water so that it is immersed in the container.

돼지뼈 가열 공정 (T)Pork Bone Heating Process (T)

숙성시킨 돼지갈비나 돼지뼈에 소주 약 200g을 첨가하고, 약 1시간 30분 가량 끓이도록 한 후, 상기 양념 배합 및 숙성 공정(Q)에서 제조된 양념액을 투입하고 비교적 낮은 온도로 약 30분간 끓이도록 한다.Add about 200 g of soju to the aged pork ribs or pork bone, and boil for about 1 hour and 30 minutes, and then add the seasoning solution prepared in the seasoning and fermentation process (Q) and for about 30 minutes at a relatively low temperature. Let it boil.

그리고, 돼지갈비나 돼지뼈로 조리된 갈비찜이나 감자탕 등의 음식물에 상기 인삼액 제조 및 혼합 공정(R)에서 건져낸 인삼을 적당 크기와 길이로 채를 썰어 음식의 고명으로 사용하도록 한다.In addition, the ginseng obtained in the ginseng solution preparation and mixing process (R) in foods such as pork ribs or pork bones cooked with pork ribs or pork bone is cut into appropriate sizes and lengths to be used as food garnish.

이상에서 설명한 바와 같은 본 발명의 작용 및 효과를 살펴보면 다음과 같다.Looking at the operation and effects of the present invention as described above are as follows.

도 1에 도시된 바와 같이, 상기 육수 제조 공정(O)에서 적당량의 소 사골을 끓이도록 하여, 육수를 제조하고, 상기 소스 제조 공정(P)에서 각종 과일과 커피, 감초 등을 첨가하여 소스를 제조하도록 한다.As shown in Figure 1, in the broth production process (O) to boil the appropriate amount of bovine bone bone to prepare a broth, and in the sauce production process (P) by adding various fruits, coffee, licorice, etc. To manufacture.

그리고, 상기 양념 배합 및 숙성 공정(Q)에서 다양한 종류의 양념을 배합, 숙성시키도록 하여 양념액을 제조하고, 상기 인삼액 제조 및 혼합 공정(R)에서 적정량의 인삼을 끓이도록 하고, 양념액과 혼합시킨다.Then, to mix and mature the various kinds of spices in the seasoning compounding and aging process (Q) to prepare a seasoning solution, and to boil an appropriate amount of ginseng in the ginseng liquid preparation and mixing process (R), seasoning solution Mix with

또한, 사골을 끓인 육수와 각종 과일 등으로 숙성된 소스를 혼합하도록 하여, 돼지갈비나 돼지뼈의 조리과정에서 돼지 냄새를 제거하고, 육질을 연하게 하도록 한 육수와 소스, 양념액 등을 제조하는 것이다.In addition, by mixing the boiled broth and the matured sauce with various fruits, to remove the smell of pork in the cooking process of pork ribs and pork bones to prepare broths, sauces, spices, etc. to soften the meat will be.

상기 돼지뼈 숙성 공정(S)에서 적당량의 돼지갈비나 돼지뼈를 육수와 소스를 혼합한 혼합 소스에 잠기도록 침지시키고, 적정 시간 숙성시키고, 상기 돼지뼈 가열공정(T)에서 돼지갈비나 돼지뼈에 소주와 양념액 등을 첨가하여 적정시간 끓이도록 하면, 음식물은 사골의 구수한 맛을 느낄 수 있으며, 조리과정에 첨가된 소스와 양념액, 인삼액 등으로 인하여, 각종 과일과 인삼의 향을 음미할 수 있으며, 돼지고기 냄새가 제거되고 육질이 연하게 되어, 음식의 맛을 향상시킬 수 있는 것이다.In the pork bone aging process (S), a suitable amount of pork ribs or pork bones immersed in a mixed sauce mixed with broth and sauce, aging for a suitable time, pork ribs or pork bones in the pork bone heating step (T) If you add soju and seasoning liquid to the boil for a proper time, the food can feel the delicious taste of bone, and you can enjoy the flavor of various fruits and ginseng due to the sauce, seasoning liquid, and ginseng liquid added to the cooking process. It is possible to remove the smell of pork and light meat, which will improve the taste of food.

이상에서 설명한 바와 같이 본 발명은, 돼지갈비나 돼지뼈의 조리과정에서 각종 과일 소스와 사골 육수, 인삼액과 양념액 등을 혼합하여, 돼지고기 특유의 냄새를 제거하도록 조리함으로써, 요리된 음식물에서 돼지고기의 역한 냄새 제거하고, 각종 과일과 인삼의 향을 음미할 수 있을 뿐만 아니라, 돼지고기 육질을 연하게 하여 음식의 맛을 향상시키고, 시각적으로 일반인의 구미를 자극할 수 있도록 한 유익한 발명인 것이다.As described above, the present invention, in the cooking process of cooking pork ribs and pork bones by mixing various fruit sauce and bone bone broth, ginseng solution and seasoning solution to remove the smell of pork It is a beneficial invention that can remove the adverse smell of pork, not only enjoy the aroma of various fruits and ginseng, but also lighten the flesh of pork, improve the taste of food, and visually stimulate the taste of the public.

Claims (1)

돼지갈비나 돼지뼈를 이용하여 갈비찜이나 감자탕 등의 음식물을 조리하는 방법에 있어서,In a method of cooking foods such as ribs or potato soup using pork ribs or pork bones, 소 사골 약 1 kg을 24시간 가량 끊이도록 하여 약 500g 가량의 육수를 제조하도록 한 육수 제조 공정(O)과;A broth production process (O) for producing about 500 g of broth by cutting off about 1 kg of bovine bone about 24 hours; 사과 50g, 배 30g, 파인애플 30g, 커피 30g을 믹서 등으로 분쇄하고, 적당량의 물과 감초 15g을 첨가하여, 약 30분 동안 끊여 100g 가량의 소스를 제조하도록 한 소스 제조 공정(P)과;50 g of apples, 30 g of pears, 30 g of pineapples, 30 g of coffee, and ground with a mixer or the like, and an appropriate amount of water and licorice 15 g are added, followed by cutting for about 30 minutes to prepare 100 g of sauce; 마늘 65g, 생강 15 ~ 20g, 양파 80g, 된장 50g, 후추 5 ~ 10g, 들깨 50g, 양조간장 150g, 찜용 양조간장 50g을 혼합하여 섭씨 18 ~ 20도의 실온에서 약 24시간 숙성시키도록 하여, 양념액을 제조하도록 한 양념 배합 및 숙성 공정(Q)과;Garlic 65g, ginger 15-20g, onion 80g, soybean paste 50g, pepper 5-10g, perilla 50g, brewed soy sauce 150g, steamed brewed soy sauce, and aged for 24 hours at room temperature of 18 ~ 20 degrees Celsius, seasoning solution Seasoning formulation and ripening step (Q) to prepare a; 인삼 약 20g을 물 100g 가량에 30분 가량 삶고, 인삼을 건진 후에 적정시간 끓이고, 상기 양념 배합 및 숙성 공정(Q)에서 제조된 양념액과 혼합하도록 하고, 상기 육수 제조 공정(O)에서 제조된 육수와 상기 소스 제조 공정(P)에서 제조된 소스를 혼합하도록 한 인삼액 제조 및 혼합 공정(R)과;Boil about 20g of ginseng in about 100g of water for about 30 minutes, boil the ginseng for a proper time, and mix it with the seasoning solution prepared in the seasoning and aging process (Q), and prepared in the broth preparation process (O). Ginseng solution preparation and mixing step (R) for mixing the broth and the sauce prepared in the sauce preparation step (P); 돼지갈비나 돼지뼈 약 5kg을 상기 육수와 소스의 혼합한 혼합 소스와 적당량의 물에 침지시키도록 하여, 섭씨 6 ~ 8도의 온도에 대략 18 ~ 24시간 가량 숙성시키도록 한 돼지뼈 숙성 공정(S)과;Pork ribs or pork bones immersed in a mixed amount of the broth and sauce and an appropriate amount of water so that about 5kg of pork ribs or pork bones aged for about 18 to 24 hours at a temperature of 6 ~ 8 degrees Celsius (S )and; 숙성시킨 돼지갈비나 돼지뼈에 소주 약 200g을 첨가하고, 약 1시간 30분 가량 끓이도록 한 후, 상기 양념 배합 및 숙성 공정에서 제조된 양념액을 투입하고 비교적 낮은 온도에 약 30분간 끓이도록 한 돼지뼈 가열 공정(T)으로;Add about 200 g of soju to the aged pork ribs or pork bone, and boil it for about 1 hour and 30 minutes, and then add the seasoning solution prepared in the seasoning and aging process and boil at a relatively low temperature for about 30 minutes. Pork bone heating process (T); 구성되는 것을 특징으로 하는 돼지뼈를 이용한 음식물의 조리 방법.Method of cooking food using pork bones, characterized in that configured.
KR10-2003-0000726A 2003-01-07 2003-01-07 cooking for food through pig a bone KR100499246B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR10-2003-0000726A KR100499246B1 (en) 2003-01-07 2003-01-07 cooking for food through pig a bone

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR10-2003-0000726A KR100499246B1 (en) 2003-01-07 2003-01-07 cooking for food through pig a bone

Publications (2)

Publication Number Publication Date
KR20040063340A true KR20040063340A (en) 2004-07-14
KR100499246B1 KR100499246B1 (en) 2005-07-01

Family

ID=37354264

Family Applications (1)

Application Number Title Priority Date Filing Date
KR10-2003-0000726A KR100499246B1 (en) 2003-01-07 2003-01-07 cooking for food through pig a bone

Country Status (1)

Country Link
KR (1) KR100499246B1 (en)

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005101961A2 (en) * 2004-04-23 2005-11-03 Carlos Alberto Barrera Rivera Liquid mixture based on coffee extract and vegetable extracts
KR100685450B1 (en) * 2006-04-25 2007-02-26 오두교 A pig bone and potato soup being used a fermented soybean and its manufacturing method
KR100698874B1 (en) * 2007-01-31 2007-03-22 송옥희 Spices pig ribs treated three spices sauces
KR100710660B1 (en) * 2005-07-15 2007-04-24 박복순 The manufacturing method of spice for ribs of beef and ribs of beef thereby
KR100959255B1 (en) * 2010-03-18 2010-05-26 이경섭 Cooking method of gamjatang and gamjatang
KR101232842B1 (en) * 2012-05-23 2013-02-13 이동욱 Method of making sauce for ripening ribs
KR101247093B1 (en) * 2010-10-06 2013-03-25 박권 A Pig Skin Soup and Manufacturing Method Thereof
KR101409888B1 (en) * 2013-12-18 2014-06-19 이신재 The manufacturing method of steamed beef-rib
KR102022896B1 (en) * 2019-05-16 2019-11-26 주식회사 보하라 The Method for manufacturing potato soup using octopus of Preserved in brine to Containing herbal ingredients
WO2022010045A1 (en) * 2020-07-06 2022-01-13 평창한우마을 영농조합법인 Method for preparing korean beef bone soup containing cultivated wild panax ginseng, and korean beef bone soup prepared thereby

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101104415B1 (en) 2009-11-03 2012-01-16 최광문 Method for manufacturing steamed pig-backborn with cow kneecap cartilage and sea-food contained
KR101207978B1 (en) 2010-07-15 2012-12-04 전준영 Manufacturing method of pig trotters soup

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005101961A2 (en) * 2004-04-23 2005-11-03 Carlos Alberto Barrera Rivera Liquid mixture based on coffee extract and vegetable extracts
WO2005101961A3 (en) * 2004-04-23 2006-09-08 Rivera Carlos Alberto Barrera Liquid mixture based on coffee extract and vegetable extracts
KR100710660B1 (en) * 2005-07-15 2007-04-24 박복순 The manufacturing method of spice for ribs of beef and ribs of beef thereby
KR100685450B1 (en) * 2006-04-25 2007-02-26 오두교 A pig bone and potato soup being used a fermented soybean and its manufacturing method
KR100698874B1 (en) * 2007-01-31 2007-03-22 송옥희 Spices pig ribs treated three spices sauces
KR100959255B1 (en) * 2010-03-18 2010-05-26 이경섭 Cooking method of gamjatang and gamjatang
KR101247093B1 (en) * 2010-10-06 2013-03-25 박권 A Pig Skin Soup and Manufacturing Method Thereof
KR101232842B1 (en) * 2012-05-23 2013-02-13 이동욱 Method of making sauce for ripening ribs
KR101409888B1 (en) * 2013-12-18 2014-06-19 이신재 The manufacturing method of steamed beef-rib
KR102022896B1 (en) * 2019-05-16 2019-11-26 주식회사 보하라 The Method for manufacturing potato soup using octopus of Preserved in brine to Containing herbal ingredients
WO2022010045A1 (en) * 2020-07-06 2022-01-13 평창한우마을 영농조합법인 Method for preparing korean beef bone soup containing cultivated wild panax ginseng, and korean beef bone soup prepared thereby

Also Published As

Publication number Publication date
KR100499246B1 (en) 2005-07-01

Similar Documents

Publication Publication Date Title
KR102075348B1 (en) Method for manufacturing pork ribs
KR101232842B1 (en) Method of making sauce for ripening ribs
KR100499246B1 (en) cooking for food through pig a bone
KR100557026B1 (en) Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions
KR102240912B1 (en) Manufacturing method of meet soup for jjigae
KR20230073809A (en) Seasoning sauce for ribs and manufacturing method of processed food thereof
KR102597381B1 (en) Method of manufacturing seasoning sauce for chicken ribs containing medicinal materials
KR20080112590A (en) Preparation method of spread meat
KR20210048966A (en) Chicken Cooking Method
KR102462072B1 (en) Composition and manufacturing method of pork ribs Sauce
KR20130003346A (en) Duck soup and method for manufacturing of it
KR101638506B1 (en) Stir sauce manufacturing method
KR20160076284A (en) Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same
KR102382533B1 (en) Tonkotsu mala sauce, method for producing the same, and tonkotsu mala ramen and tonkotsu mala tsukemen comprising the same
KR20020085139A (en) Method for preparing fried bean cured casserole
KR20090022018A (en) Method for manufacturing pork hock steak
KR101521167B1 (en) Udon soup using tomato sauce and method for producing thereof
KR102134517B1 (en) A process for the preparation of radish kimchi using Cheongyang red pepper and salted fish
KR20200109212A (en) Ramen noodle using pork bone soup and noodles
KR20040094043A (en) the art of cooking for beef-rib soup
KR20120014665A (en) A preparing process of seasoning souce for boiled mackerel
KR20210124863A (en) Enzyme extract is a method of manufacturing organic raw noodles using added bone marrow broth
KR102600277B1 (en) The manufacturing method of green onion bulgogi and green onion bulgogi prepared thereby
KR102573701B1 (en) Preparation method of spicy steamed ribs
KR102425007B1 (en) Manufacturing method of soy sauce and soy sauce manufactured by the same that

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
LAPS Lapse due to unpaid annual fee