KR20050072909A - Method for cooking a steamed pig-backbone food - Google Patents

Method for cooking a steamed pig-backbone food Download PDF

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Publication number
KR20050072909A
KR20050072909A KR1020040001046A KR20040001046A KR20050072909A KR 20050072909 A KR20050072909 A KR 20050072909A KR 1020040001046 A KR1020040001046 A KR 1020040001046A KR 20040001046 A KR20040001046 A KR 20040001046A KR 20050072909 A KR20050072909 A KR 20050072909A
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South Korea
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pork
spine
cooking
steamed
backbone
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KR1020040001046A
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Korean (ko)
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정정숙
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정정숙
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Priority to KR1020040001046A priority Critical patent/KR20050072909A/en
Publication of KR20050072909A publication Critical patent/KR20050072909A/en

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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 A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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

본 발명은 돼지등뼈를 이용한 등뼈찜의 제조방법에 관한 것으로, 영양이 풍부하고 맛이 좋으며 제조과정이 간편한 돼지등뼈찜을 제공하기 위하여 개발된 것이며 돼지등뼈에 녹각, 대파뿌리, 생강, 소주, 양파등을 같이 혼합하여 1차 가열 조리하는 공정과, 상기 공정에서 처리된 돼지등뼈를 찬물에 헹구어 기름을 제거하는 공정과, 기름이 제거된 돼지등뼈에 고추장, 고추가루, 물엿, 다짐마늘, 진간장 등을 함께 넣고 2차 가열 조리하는 공정을 포함하는 특징이 있는 것이다.The present invention relates to a method of manufacturing spine steamed pork using a spine, and is developed to provide a rich nutrition, good taste, easy to manufacture pork spine steamed pork, green onion, leek root, ginger, shochu, onion The first heating and cooking process, and the process of rinsing the pork spine treated in the above process in cold water to remove the oil, and the red pork spine, red pepper paste, red pepper powder, syrup, minced garlic, soy sauce, etc. It is characterized by including a step of putting together a secondary heating cooking.

Description

돼지등뼈찜의 제조방법{Method for cooking a steamed pig-backbone food} Method for cooking pork backbone steamed {Method for cooking a steamed pig-backbone food}
본 발명은 돼지등뼈를 이용한 돼지등뼈찜의 제조방법에 관한 것이다.The present invention relates to a method for producing pork spine steaming using pork spine.
더욱 상세하게는 본 발명은 돼지등뼈를 적정크기로 절단하고 이에 녹각, 소주, 대파뿌리, 생강, 양파, 후추가루 등 1차 양념을 함께 혼합하여 센불과 중불에서 가열 조리한 다음, 1차 양념을 제거하고 돼지등뼈만을 찬물에 헹구어 기름을 제거한 후 고추장, 고추가루, 물엿, 다짐마늘, 진간장, 조림료등을 소정량과 함께 조리용기에 넣어 2차 가열 조리하는 돼지등뼈찜의 제조방법에 관한 것이다.More specifically, the present invention cuts the pork back to an appropriate size and mixes the first seasonings such as green tea, shochu, leek root, ginger, onions, and black pepper together, heated and cooked on high heat and medium heat, then the first seasoning Removes and rinses only the pork spine in cold water to remove oil, and then relates to a method of manufacturing pork spine steamed by heating it in a cooking container with a predetermined amount of red pepper paste, red pepper powder, syrup, minced garlic, soy sauce, and seasoning. .
주지된 바와같이 돼지등뼈를 주원료로 하는 요리는 많지 않으며 음식점에서 판매되고 있는 것으로는 뼈다귀해장국 정도를 예로 들 수 있으나, 본 발명과 관련하여 선행기술조사를 하여본 결과, "가축의 등뼈찜의 요리방법"(국내공개특허 제2003-0045578호)이 개시되어 있음을 확인할 수 있었다.As is well known, there are not many dishes that use pork spines as a main ingredient, and the ones sold in restaurants may include, for example, bone haejangguk soup. Method "(Domestic Patent Publication No. 2003-0045578) has been disclosed.
상기 선행기술내용을 검토하여 보면, 찬물에 담가 돼지피를 방혈하는 과정외에는 그 제조공정이 본 발명의 제조방법과 아주 상이하고, 특히 선행기술은 돼지고기에 함유되어 있는 지방분(기름기)을 제거하지 아니한 상태로 조리하도록 되어있어 소비자가 유해성분으로 알려진 기름기를 섭취할 수 밖에 없는 문제점이 있고 육질을 연화시켜 주는 공정이 포함되어 있지 아니하여 최종요리에서 부드러운 육질을 보장할 수 없으며 돼지고기 특유의 냄새를 완전하게 제거하지 못하는 단점이 있었다.Examining the prior art, the manufacturing process is very different from the manufacturing method of the present invention except the process of bleeding pig blood in cold water, in particular, the prior art does not remove the fat (oil) contained in pork Because it is cooked in a non-conditional state, there is a problem that consumers have to ingest grease known as a harmful ingredient, and it does not include a process for softening the meat. There was a disadvantage that can not be removed completely.
즉, 돼지고기에 함유된 지방분(기름기)를 제거하기 위해서는 돼지등뼈를 1차적으로 삶아 그 삶은물을 버려야 하는 과정이 필수적인데 상기 선행기술에서는 그러한 과정이 생략되어 있을 뿐 아니라 오히려 1차적으로 삶은물을 육수로 사용하고 있음을 볼때 이렇게 되면 소비자에게 유해성분으로 알려진 지방분(돼지기름)이 그대로 섭취되도록 하는 문제점이 있고, 돼지등뼈를 삶을때 1차 가열때부터 소금을 넣고 삶으면 육질이 질기고 단단해지는데도 선행기술에서는 1차가열시부터 소금을 넣도록 되어 있어 돼지등뼈찜의 육질을 연화시키는 과정을 소홀히 다루고 있으며 돼지고기의 특유의 냄새를 제거하기 위해서는 생강등 양념을 넣고 1차 삶은뒤에 그 삶은물을 버리고 다시 다른 양념을 넣어 조리를 하여야 하는데 선행기술은 1차 삶은물을 육수로 사용하도록 되어있음을 볼때 냄새제거가 완전히 이루어지지 아니하여 우수한 맛을 실현하지 못하고 있는 등의 문제점이 발견되었다.In other words, in order to remove the fat (oil) contained in the pork, the process of boiling the pig's spine primarily and discarded the boiled water is essential. In the prior art, such a process is omitted, but rather, the boiled water is primarily When using this as a broth, the problem is that the fat content (pork oil) known to consumers is ingested as it is, and when boiled pork back with salt from the first heating, the meat becomes tough Even though it is hard, the prior art is to add salt from the first heating, so it neglects the process of softening the meat of pork spine.In order to remove the peculiar smell of pork, it is seasoned with ginger and so on. Discard the water and add another seasoning to cook. The prior art uses the first boiled water as broth It is found that the problem is that the smell is not completely removed and the taste is not realized.
상기와 같은 선행기술의 문제점은 별로 문제될게 없다고 치부될 수 도 있으나, 소비자에게 건강에 좋은 요리, 미각을 만족시키는 요리등을 추구하는 현대의 음식문화에 비추어 본다면 요리의 상품가치와 경제성을 고려하여 볼때 아주 중요한 포인트라 하지 않을 수 없는 것이다.The problem of the prior art as described above may be regarded as not a problem, but considering the food value and economics of cooking in light of the modern food culture in pursuit of healthy dishes and dishes that satisfy the taste. It is a very important point to see.
본 발명은 상기와 같은 선행기술의 여러가지 문제점을 해결하면서도 간편한 공정으로 건강에 좋고 미각을 만족시키는 돼지등뼈찜의 제조방법을 제공함에 그 목적이 있다.The present invention aims to provide a method for producing pork spine steam, which satisfies the taste and taste in a simple process while solving various problems of the prior art as described above.
상기와 같은 목적을 달성시키기 위한 본 발명은 돼지등뼈, 1차양념, 2차양념을 준비하는 제1공정과;The present invention for achieving the above object is the first step of preparing a spine, primary seasoning, secondary seasoning;
소정의 크기로 절단 처리된 돼지등뼈에 녹각, 대파뿌리, 생강, 소주, 양파, 후추가루 등으로 된 1차 양념을 같이 하여 1차 가열 조리하는 제2공정과; A second step of subjecting the pork spine, which has been cut to a predetermined size, to primary heating with green tea, green onion root, ginger, shochu, onion, black pepper, etc. as a first seasoning;
상기 제2공정에서 처리된 돼지등뼈를 찬물에 헹구어 기름을 제거하는 제3공정과;A third step of removing oil by rinsing the pork spine treated in the second step in cold water;
상기 제3공정을 거친 돼지등뼈에 고추장, 고추가루, 물엿, 다짐마늘, 진간장, 조미료등으로 구성된 2차 양념을 함께 하여 2차 가열 조리하는 제4공정과;A fourth step of performing a second heat cooking with the second seasoning consisting of red pepper paste, red pepper powder, syrup, minced garlic, seasoning sauce, seasoning, etc. on the pork spine after the third step;
제4공정에서 2차 가열 조리된 요리에 당근, 대파, 느타리버섯등의 고명을 얹어 즉석에서 가열 조리하여 완성품을 만드는 제5공정을 포함하는 특징이 있다. In the fourth step, the second heat-cooked dish includes carrots, leeks, oyster mushrooms, and the like.
이하, 본 발명의 돼지등뼈찜의 제조방법을 상세히 설명하면 다음과 같다.Hereinafter, described in detail the manufacturing method of pork spine steam of the present invention.
도 1은 본 발명의 바람직한 실시예를 순차적으로 나타낸 흐름도이다.1 is a flowchart sequentially showing a preferred embodiment of the present invention.
본 발명의 실시예에서는 건강에 유익하고 맛이 좋으며 그 제조공정이 간편한 돼지등뼈찜의 제조방법을 제시하게 된다.In the embodiment of the present invention will be presented a method of producing pork spine steaming is beneficial to health and good taste and easy manufacturing process.
제1공정 : 재료준비 및 처리공정First step: material preparation and processing
1) 돼지등뼈 --------------------- 10㎏1) Pork spine --------------------- 10㎏
2) 1차 양념2) 1st seasoning
녹각 ------------------------- 100g  Green angle ------------------------- 100 g
대파뿌리 --------------------- 600g  Green onion root --------------------- 600g
생강 ------------------------- 250g  Ginger ------------------------- 250 g
소주(2홉짜리) ---------------- 1병  Shochu (2 hops) ---------------- 1 bottle
후추가루 --------------------- 0.5g  Black Pepper --------------------- 0.5g
양파 ------------------------- 300g  Onion ------------------------- 300 g
3)2차 양념3) 2nd seasoning
고추장 ----------------------- 1㎏  Gochujang ----------------------- 1㎏
고추가루 --------------------- 200g  Chili Powder --------------------- 200g
조미료 ----------------------- 1g  Seasoning ----------------------- 1g
물엿 ------------------------- 15g  Starch syrup ------------------------- 15 g
다짐마늘 --------------------- 400g  Compacted garlic --------------------- 400 g
진간장 ----------------------- 250g  Soy sauce ----------------------- 250 g
4)고명4) garnish
당근, 대파, 느타리버섯등 소정량  Carrot, leek, oyster mushroom, etc.
상기 돼지등뼈는 주로 냉동보관된 것이므로 해동시키기 전에 적당한 크기, 바람직하게는 10㎝ 내외의 크기로 절단하고 해동시킨 후 물에 담가 피를 빼내는 방혈과정을 거친다.Since the pig spine is mainly stored frozen, it is cut to a suitable size, preferably about 10 cm before thawing and thawed and then bleeded in water to bleed the blood.
상기 대파뿌리는 잔뿌리를 제거하지 않은 상태로 쓰는 것이 바람직하며 그렇게 함으로써 한방작용 및 돼지고기 특유의 냄새를 제거하는데 효과적이다.The leek root is preferably used without removing the small root and thereby effective in removing the smell of oriental medicine and pork.
상기 생강과 양파는 그 본연의 맛이 잘 우러나 돼지등뼈에 효과적으로 스며들어 가도록 적정크기로 절단하여 사용하는 것이 바람직하다.The ginger and onion is preferably used to cut the proper size so as to penetrate effectively into the backbone of the pig's natural taste.
상기 고명은 돼지등뼈찜요리의 완성단계에서 요리의 위에 얹어 시각적으로 보기좋게 하는 효과를 내기위한 것으로 적정크기를 절단하여 준비한다.The garnish is prepared by cutting the appropriate size to produce a visually beautiful effect on top of the cooking in the completion step of the pork spine dish.
제2공정 : 1차 조리공정2nd process: 1st cooking process
제1공정에서 준비된 돼지등뼈와 1차 양념을 조리용기에 함께 넣고 삶는다. 처음에는 센불에서 약 20분 정도 삶고 그 후 중불로 한시간 정도 충분히 삶는다.Pork backbone prepared in the first step and the first seasoning are put together in a cooking container and boiled. At first, cook for about 20 minutes on high heat, then cook for an hour on medium heat.
이러한 과정은 돼지등뼈의 특유의 냄새를 제거하면서 녹각등에 함유된 한방성분이 돼지등뼈에 붙어있는 육질에 잘 스며들게 하고 육질을 연화시키는 과정이다.This process removes the peculiar smell of the pig's spine and allows the herbal ingredients contained in the rust shell to soak into the flesh attached to the pig's spine and soften the flesh.
제3공정 : 기름제거 공정Third Process: Oil Removal Process
상기 제2공정에서 처리된 돼지등뼈를 찬물에 헹구어 기름을 제거한다. 돼지고기 기름은 인체에 부정적인 작용을 하는 것이므로 이를 제거함으로써 소비자에게 건강식을 제공하게 되는 것이다.Pig backbone treated in the second step is rinsed in cold water to remove oil. Pork oil has a negative effect on the human body, so eliminating it provides a healthy diet to consumers.
제4공정 : 2차 조리공정4th process: 2nd cooking process
상기 제3공정에서 기름이 제거된 돼지등뼈를 제1공정의 2차 양념과 함께 조리용기에 넣어 가열 조리한다. 약 30분정도 가열 조리하는 것으로 충분하다.The pork backbone from which the oil is removed in the third step is heated and cooked in a cooking container together with the second seasoning of the first step. It is enough to cook for about 30 minutes by heating.
이 공정에서는 고추장, 고추가루에 의해 매운맛이 육질속으로 베어 들어가게 되며 물엿에 의해 약간의 단맛이 나고 고기표면에 윤기가 흐르게 하여 시각적으로 먹음직스럽게 한다. 마늘과 조미료는 요리의 맛을 좋게 하고 진간장은 요리의 간을 적절하게 맞추어 주는 기능을 한다.In this process, the spicy taste is cut into the meat by red pepper paste and red pepper powder, and the sweetness is slightly sweetened by starch syrup, and the surface of the meat is polished to make it visually delicious. Garlic and seasonings enhance the flavor of the dishes, while soy sauce is used to properly match the dishes.
제5공정 : 요리완성단계5th process: cooking completion stage
제4공정에서 사실상 조리가 완성되며 본 제5공정에서는 요리가 소비자에게 제공될때 제4공정을 거친 돼지등뼈 이에 고명을 적당량 얹어 손님상으로 가져가서 상에 미리 준비된 가스불위에 얹어 놓고 다시 끓이면서 먹을 수 있게 하는 과정이다.In the fourth process, cooking is actually completed, and in the fifth process, when cooking is provided to the consumer, a proper amount of garnish is placed on the pork spine, which has been processed in the fourth process, and brought to the customer's bed. It is the process of making it.
여기서는 돼지등뼈 위에 얹혀진 고명이 어느정도 익으면 먹어도 되는 요리 즉, 돼지등뼈찜이 완성되는 것이다.Here is a dish that can be eaten if the garnish on the pork spine is cooked to some extent, that is, the pork spine steamed.
본 제5공정은 본 발명의 특허청구의 범위에 해당되지 아니한 통상적인 과정이다.This fifth process is a conventional process that does not fall within the scope of the claims of the present invention.
상기 실시예에 따라 제조된 본 발명에 의한 돼지등뼈찜은 수용예측에 따라 제4공정까지 조리해 놓고 주문에 따라 즉석에서 제5공정을 실행하여 제공되는 것으로 인체에 유익하고 미각을 좋게 한다.Pork spine steamed according to the present invention prepared according to the above embodiment is cooked up to the fourth process according to the acceptance prediction, and is provided by executing the fifth process on the order as soon as the order is beneficial to the human body and improves taste.
이상 설명한 바와같이, 본 발명의 돼지등뼈찜의 제조방법에 의거한 돼지등뼈찜요리는 조리공정이 간편하고 돼지의 다른 부위에 비해 상대적으로 수요량이 적은 부위인 돼지등뼈로 양질의 요리를 제조해 낼 수 있어 경제적인 효과가 크며 동시에 소비자에게 영양이 풍부하고 맛좋은 요리를 제공할 수 있는 등의 이점이 있다.As described above, pork backbone steamed dishes based on the method for producing pork backbone steamed food of the present invention can produce high quality dishes with pork backbone, which is a simple cooking process and has a relatively low demand compared to other parts of pork. It can be economically effective and at the same time can provide consumers with nutritious and delicious dishes.
도 1은 본 발명에 의한 돼지등뼈찜의 제조공정을 나타낸 흐름도이다.1 is a flow chart showing a manufacturing process of pork spine steaming according to the present invention.

Claims (2)

  1. 소정의 크기로 절단 처리된 돼지등뼈 10㎏에 녹각 50 내지 150g, 대파뿌리 500 내지 700g, 생강 200 내지 300g, 소주 1 내지 3홉, 양파 250 내지 350g등으로 된 1차 양념을 같이 넣고 1차 가열 조리하는 제2공정 ; Put the primary seasoning consisting of green tea 50 to 150 g, green onion root 500 to 700 g, ginger 200 to 300 g, shochu 1 to 3 hops, onion 250 to 350 g, etc. A second step of cooking;
    상기 제2공정에서 처리된 돼지등뼈를 찬물에 헹구어 기름을 제거하는 제3공정 ;A third step of removing oil by rinsing the pork spine treated in the second step in cold water;
    상기 제3공정을 거친 돼지등뼈에 고추장 800 내지 1200g, 고추가루 150 내지 250g, 물엿 10 내지 20g, 다짐마늘 350 내지 450g, 진간장 200 내지 300g등으로 된 2차 양념을 같이 넣고 2차 가열 조리하는 제4공정 ; 을 포함하는 것을 특징으로 하는 돼지등뼈찜의 제조방법.The second step of cooking by heating the second step consisting of gochujang 800 to 1200g, red pepper powder 150 to 250g, starch syrup 10 to 20g, minced garlic 350 to 450g, soy sauce 200 to 300g, etc. 4 step; Pork spine steamed production method comprising a.
  2. 제 1 항에 있어서,The method of claim 1,
    1차 가열 조리하는 제2공정에서 가열시 센불에 30분, 중불에 1시간 가열 조리함을 특징으로 한 돼지등뼈찜의 제조방법.Method for producing pork spine steamed, characterized in that the heat is cooked for 30 minutes on a high heat, 1 hour on medium heat when heated in the second step of the first heat cooking.
KR1020040001046A 2004-01-08 2004-01-08 Method for cooking a steamed pig-backbone food KR20050072909A (en)

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Cited By (3)

* 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
KR101893054B1 (en) 2018-03-27 2018-08-29 강건우 Method of manufacturing seafood and pig-bone food
KR102161807B1 (en) 2020-03-31 2020-10-05 박성원 Chop roast and manufacturing method for the same

Cited By (3)

* 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
KR101893054B1 (en) 2018-03-27 2018-08-29 강건우 Method of manufacturing seafood and pig-bone food
KR102161807B1 (en) 2020-03-31 2020-10-05 박성원 Chop roast and manufacturing method for the same

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