KR20050117450A - Red Ginseng Ripened Ribs Recipe - Google Patents
Red Ginseng Ripened Ribs Recipe Download PDFInfo
- Publication number
- KR20050117450A KR20050117450A KR1020040042772A KR20040042772A KR20050117450A KR 20050117450 A KR20050117450 A KR 20050117450A KR 1020040042772 A KR1020040042772 A KR 1020040042772A KR 20040042772 A KR20040042772 A KR 20040042772A KR 20050117450 A KR20050117450 A KR 20050117450A
- Authority
- KR
- South Korea
- Prior art keywords
- ribs
- seasoning
- red ginseng
- red
- red pepper
- Prior art date
Links
- 235000002789 Panax ginseng Nutrition 0.000 title claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 37
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 20
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 20
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 20
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 20
- 241000220324 Pyrus Species 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 235000021017 pears Nutrition 0.000 claims abstract description 5
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 3
- 238000004519 manufacturing process Methods 0.000 claims abstract description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims 1
- 230000032683 aging Effects 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 description 8
- 239000003610 charcoal Substances 0.000 description 7
- 239000007788 liquid Substances 0.000 description 4
- 235000014443 Pyrus communis Nutrition 0.000 description 3
- 239000002075 main ingredient Substances 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002542 deteriorative effect Effects 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
-
- 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
- A23V2200/15—Flavour affecting agent
Abstract
본 발명은 홍삼숙성 갈비 제조법에 관한 것이다.The present invention relates to a method for preparing red ginseng ribs.
본 발명에 의한 홍삼숙성갈비제조법은Red ginseng aged rib production method according to the present invention
홍삼액, 고추장, 고춧가루, 배, 양파, 마늘, 생강, 고추기름을 혼합하여 숙성시켜 양념을 제조하는 단계와;Mixing red ginseng juice, red pepper paste, red pepper powder, pears, onions, garlic, ginger, and red pepper oil to prepare a seasoning;
뼈가 붙어있는 상태로 갈비뼈에 붙은 살을 얇게 펼치는 단계와;Thinly spreading the flesh attached to the ribs while the bones are attached;
상기 펼쳐진 갈비살에 격자무늬가 나타나고 양념이 잘 배이도록 다지는 단계와;A lattice pattern appears on the uncooked ribs and chopped so that the seasoning is doubled;
상기 얇게 편 갈비살에 앞,뒷면에 상기 양념을 골고루 바른 후, 갈비살을 갈비뼈에 말아 냉장고에서 30시간 정도 숙성시키는 단계를 포함하는 특징으로 한다.After spreading the seasoning evenly on the front, back to the thinly sliced ribs, rolled ribs on the ribs characterized in that it comprises the step of aging in the refrigerator for about 30 hours.
Description
본 발명은 홍삼숙성 갈비 제조법에 관한 것이다.The present invention relates to a method for preparing red ginseng ribs.
돼지갈비는 예로부터 많은 사람들이 즐겨먹었고 소고기에 비해 맛이나 육질이 다소 떨어지는 것은 사실이나, 그 가격이 소갈비에 비해 저렴하고 구운 고기의 맛을 느낄 수 있어 즐겨 찾는 사람이 많으므로 다수의 갈비 구이점이 성업 중에 있다.Pork ribs have been eaten by many people since ancient times, and the taste and quality of meat are slightly lower than beef, but the price is cheaper than beef ribs and you can taste the taste of grilled meat. In progress.
이 발명은 석쇠를 이용하여 구이를 하기 용이하게 갈비에 국물이 흐르지 않는 홍삼액이 들어있는 양념을 발라 숙성시키는 홍삼갈비 제조법을 제공한다.The present invention provides a method for preparing red ginseng ribs, which is seasoned by applying a seasoning containing red ginseng liquor that does not flow to the ribs for easy grilling using a grill.
상기 갈비들은 통상적으로 각 음식점의 주방장이 숙지하고 있는 고유의 방법에 따라 다양한 형태로 양념에 절여 숙성하는 방법에 의해 선처리 되어 고객들이 구울 수 있는 형태로 제공되었고, 양념은 간장소스을 주 원료로 사용하고 있었다.The ribs are usually pre-processed by marinating them in various forms according to the unique method known by the chef of each restaurant, and provided in a form that customers can bake. The seasoning uses soy sauce as the main raw material. there was.
그러나, 이러한 간장소스를 주원료로 하는 양념의 갈비는 수분을 많이 함유하고 있으므로, 숯불에 굽기 위해 석쇠에 올려 놓을 경우, 양념의 국물이 흘러 숯불에 갈비가 익기전에 먼저 떨어지는 지기 때문에 양념국물로 인해 발생한 연기가 석쇠 상의 갈비에 흡착하게 되어 갈비에 냄새가 발생하여 양념에 숙성된 갈비 고유의 맛을 느낄 수 없다는 문제점이 있었다.However, since the seasoning ribs containing soy sauce contain a lot of moisture, when it is put on the grill for baking on charcoal, the seasoning broth flows and the ribs fall on the charcoal before it is cooked. Smoke is adsorbed on the ribs on the grill has a problem that the smell occurs in the ribs can not feel the taste of the ribs aged in seasoning.
본 발명은 상술한 문제점을 해결하기 위한 것으로 고기를 갈비뼈가 붙은 상태로 얇게 펼쳐 갈비뼈에 말수 있는 형태로 처리하고, 고추장과 야채, 홍삼액 등을 이용하여 국물이 거의 없는 상태의 양념을 제조한 후, 그 양념을 얇게 편 갈비살에 골고루 바른 후 갈비뼈에 갈비살을 말아 30시간 정도 숙성시키는 선처리 과정을 거쳐 구이용으로 제공함으로써 석쇠에 구울시 양념국물이 떨어지는 것을 방지하여 숯불구이가 용이하게 하는 것을 목적으로 한다.The present invention is to solve the above-mentioned problems in the state that the meat is thinly spread in the state of ribs attached to the ribs rolled in the form, and using a red pepper paste and vegetables, red ginseng solution, etc., to prepare a seasoning with almost no broth, Its purpose is to make the charcoal grilling easier by preventing the seasoning broth from falling when grilled on the grill by applying the seasoning to the thinly sliced ribs evenly and rolling it on the ribs for 30 hours.
또한, 상기와 같이 양념이 걸죽한 상태에서 얇게 펴진 고기에 바름으로써 갈비를 여러번 뒤집지 않고도 먹기에 알맞게 빠른 시간내에 구워질 수 있도록 하는 것을 다른 목적으로 한다.In addition, by applying to the thinly stretched meat in the condiment as described above, another object to be baked in a quick time to eat without having to turn over the ribs many times.
또한, 홍삼액이 주원료인 양념을 사용함으로써 보다 홍삼 고유의 맛과 향기의 건강에 유익한 갈비를 고객에게 제공함을 목적으로 한다.In addition, by using the seasoning that is the main ingredient of red ginseng liquid, the purpose is to provide customers with the ribs more beneficial to the health of the unique taste and aroma of red ginseng.
상기 목적을 달성하기 위하여 본 발명은 홍삼액, 고추장, 고춧가루, 배, 양파, 마늘, 생강, 고추기름을 혼합하여 숙성시켜 양념을 제조하는 단계와; 뼈가 붙어있는 상태로 갈비뼈에 붙은 살을 얇게 펼치는 단계와; 상기 펼쳐진 갈비살에 격자무늬가 나타나고 양념이 잘 배이도록 다지는 단계와; 상기 얇게 편 갈비살에 앞, 뒷면에 상기 양념을 골고루 바른 후, 갈비살을 갈비뼈에 말아 냉장고에서 30시간 정도 숙성시키는 단계를 포함하는 특징으로 하는 홍삼갈비 제조법을 제공한다.In order to achieve the above object, the present invention comprises the steps of preparing the seasoning by mixing red ginseng liquid, red pepper paste, red pepper powder, pears, onions, garlic, ginger, chili oil; Thinly spreading the flesh attached to the ribs while the bones are attached; A lattice pattern appears on the uncooked ribs and chopped so that the seasoning is doubled; In front of the thinly sliced ribs, evenly spread the seasoning on the back, rolls the ribs on the ribs to provide a red ginseng rib manufacturing method comprising the step of aging for about 30 hours in the refrigerator.
본 발명에 따른 갈비의 선처리 방법은 국물이 없는 걸죽한 상태의 양념을 제조한 후, 갈비살을 갈비뼈에 붙은 상태로 넓게 펼친 후 다져 갈비를 처리하고, 상기 처리된 갈비에 양념을 발라 숙성시키는 순으로 갈비를 선처리 한다.The method of pretreatment of ribs according to the present invention is to prepare a condiment in a thick state without broth, then spread the ribs wide in the state attached to the ribs, and then treat the minced ribs, and apply the seasoning to the treated ribs in order The ribs are pretreated.
좀더 상세히 설명하면, 갈비 고유의 누린내를 제거하고 육질을 연하게 하며 맛을 내기 위한 양념은 간장을 전혀 사용하지 않고 홍삼액, 고추장, 고춧가루, 배, 양파, 마늘, 생강, 고추기름을 적정한 비율로 혼합하고, 혼합재료들 상호간에 맛을 높이기 위하여 상온에서 적어도 24시간 이상 숙성시켜 양념을 제조한다. 이때, 상기 양념에는 간장을 사용하지 않으므로 걸죽한 형태의 양념이 되어 양념 국물이 없도록 하였다. 또한, 상기 배, 양파, 마늘, 생강 등은 믹서나 파쇄기를 이용하여 곱게 갈아 혼합함으로써 각 재료의 고유 성분이 갈비살에 골고루 배일 수 있도록 한다.In more detail, seasonings to remove the unique smell of ribs, lighten the meat, and to taste it are mixed with red ginseng juice, red pepper paste, red pepper powder, pear, onion, garlic, ginger, and red pepper oil at the proper ratio without using any soy sauce. And, in order to enhance the taste between the mixed materials at least at room temperature for at least 24 hours to prepare a seasoning. At this time, since the soy sauce is not used for the seasoning, it becomes a thick seasoning so that there is no seasoning broth. In addition, the pear, onion, garlic, ginger and the like by using a mixer or a crusher to finely mix so that the unique ingredients of each material can be evenly pear ribs.
상기와 같이 양념이 준비되면, 갈비뼈에 덩어리 형태로 존재하는 갈비살을 주방기구를 이용하여 약 3 내지 5mm의 두께로 일측에 갈비뼈가 붙어 있도록 얇게 편다. 다음에 상기와 같이 얇게 펴진 갈비살을 칼등을 이용하여 사선형태로 고르게 다진 후, 갈비살의 방향을 90도 회전시켜 다시 한번 다짐으로써 갈비살 표면에 격자무늬가 선명해 지도록 한다. 상기와 같이 갈비살을 다지는 이유는 상기 양념이 갈비살에 골고루 침투시키고 육질을 연하게 하며, 차후 숯불구이 시 갈비살 전체가 골고루 빨리 익게 하기 위한 것이다.When the seasoning is prepared as described above, using the kitchen utensil ribs present in the form of lumps on the ribs thinly so that the ribs are attached to one side to a thickness of about 3 to 5mm. Next, thinly chopped ribs as described above using a knife, evenly chopped diagonally, and then rotated the ribs by 90 degrees so that the lattice pattern becomes clear on the rib surface. The reason for chopping the ribs as described above is to make the seasoning evenly penetrates the ribs and tender the meat, and to cook the entire ribs evenly during subsequent charcoal roasting.
상기와 같이 얇게 펴져 다져진 갈비살에 상기 양념을 갈비살 전후면에 골고루 바른 후, 갈비살을 갈비뼈에 말아 냉장고에서 적어도 30시간 정도 숙성시킨다. 상기 갈비살에 양념을 바른 후 갈비뼈에 말아 저온 숙성시키는 이유는 수분의 과다한 증발을 방지하고, 갈비살 표면에 발라진 양념이 갈비살에 골고루 침투시키기 위한 것이다. 다음에 숙성된 갈비를 말아진 형태로 고객에게 제공하게 된다. 이때, 말아진 형태로 고객에게 제공된 갈비는 집게나 젓가락을 사용하여 집기 편하고, 석쇠에 올려놓은 후 살짝 굴려 갈비살을 펼치면 되므로 갈비가 길게 늘어져 식탁이나 다른 반찬 그릇에 끌리는 것을 방지하게 된다.Evenly spread the seasoning on the ribs before and after the thinly chopped ribs as described above, roll the ribs on the ribs and aged in the refrigerator for at least 30 hours. The reason for applying the seasoning to the ribs and then rolled on the ribs to prevent low temperature ripening is to prevent excessive evaporation of water, the seasonings applied to the ribs surface evenly penetrates the ribs. Next, the aged ribs are served to the customer in rolled form. At this time, the ribs provided to the customer in a rolled form are easy to pick up using tongs or chopsticks, and then rolled slightly on the grill to spread the ribs so that the ribs are elongated to prevent being dragged onto the table or other side dishes.
상기와 같이 양념이 발라져 숙성된 갈비는 홍삼액 및 고추장을 주원료로 사용하므로 걸죽한 형태를 나타내어 굽기 위해 석쇠에 올려놓더라도 양념 국물이 흘러 내리지 않아 석쇠로 굽기가 용이하고, 갈비살이 얇게 펴져 다져진 형태를 가지므로 숯불에 골고루 빨리 익게 된다.The seasoned ribs are seasoned with red ginseng juice and red pepper paste as the main ingredients, so even when placed on the grill for baking, the seasoning broth does not flow down, making it easy to burn with the grill, and the ribs are thinly spread and chopped. Because they have a charcoal fire, they are cooked evenly.
이하, 실시예를 들어 본 발명을 상세히 설명하기로 한다.Hereinafter, the present invention will be described in detail with reference to Examples.
먼저, 양념은 홍삼액 10 중량 %, 갈은 배 10 내지 20 중량 %, 갈은 양파 10내지 20 중량%, 고춧가루 5 내지 15 중량 %, 다진 마늘과 생강 약 2 내지 6 중량 %, 고추기름 1 내지 5 중량 %, 나머지는 고추장을 잘 섞이도록 손이나 이용하여 골고루 혼합하여 상온에서 약 24시간 동안 숙성시킨다.First, seasoning is 10% by weight of red ginseng liquid, 10-20% by weight of ground pears, 10-20% by weight of ground onions, 5-15% by weight of red pepper powder, about 2-6% by weight of minced garlic and ginger, red pepper oil 1-5 % By weight, the rest is mixed evenly by hand or by using red pepper paste to ripen at room temperature for about 24 hours.
다음에, 돼지고기 덩어리로부터 갈비뼈에 갈비살이 붙어있는 상태로 갈비뼈가 약 15cm 정도가 되게 절단 한 후, 갈비뼈가 일측에 붙어 있는 상태로 갈비살을 5mm 정도의 두께로 얇게 편다. 다음에 펴진 갈비살을 칼등으로 일정한 방향과 간격으로 다진 후, 갈비살의 방향을 90도 회전시켜 동일한 방향으로 다시 한번 다진다.Next, the ribs are cut to about 15 cm with the ribs attached to the ribs, and then the ribs are thinly sliced to a thickness of about 5 mm with the ribs attached to one side. Next chopped ribs with a knife back in a constant direction and interval, then rotate the ribs 90 degrees to chop again in the same direction.
상기와 같이 다져진 갈비살의 전후면에 상기 최종 양념을 골고루 바른 후, 갈비살을 갈비뼈에 말아 냉장고에 넣어 약 30시간 숙성시킨다.After applying the final seasoning evenly on the front and rear of the ribs minced as described above, roll the ribs on the ribs and put into the refrigerator to mature for about 30 hours.
상기와 같이 숙성된 갈비를 말아진 형태 그대로 접시에 담아 고객에게 제공한다.The ribs aged as described above are rolled into a plate and served to customers.
상술한 바와 같이 본 발명은 홍삼액 및 고추장을 주원료로 한 걸죽한 형태의 양념을 얇게 펴진 갈비살에 발라, 숙성시켜 제공함으로써 숯불에 굽기 위해 석쇠에 올려놓더라도 양념국물이 흐르지 않는다.As described above, the present invention does not flow even if the sauce is placed on a grill for charcoal by applying a thin sauce of red ginseng juice and red pepper paste on a thinly rolled rib meat.
본 발명의 방법에 따라서 제조된 갈비는 고추장과 홍삼액이 주원료인 양념을 사용함으로써 숯불에 구출 경우 양념국물이 숯불에 떨어지지 않아 연기에 의해 고기의 맛이 변질되는 것을 방지할 수 있으며, 얇게 펴고 다쳐진 갈비살에 양념이 배임으로써 갈비를 굽는 시간을 줄일 수 있어 구운 갈비를 먹기위해 대기하는 시간을 최소화 할 수 있다.The ribs prepared according to the method of the present invention can be prevented from deteriorating the taste of meat by the smoke because the seasoning broth does not fall on the charcoal fire by using the seasoning of red pepper paste and red ginseng liquor as the main raw materials, thinly spread and injured The seasoning on the ribs reduces the time to cook the ribs, minimizing the time spent waiting for the grilled ribs.
또한 홍삼액을 양념의 주원료로 사용하고 있어서 건강에 큰 도움이 될 뿐만 아니라 홍삼 고유의 향을 갖는 갈비의 맛을 느낄 수 있다.In addition, the red ginseng liquid is used as the main ingredient of the seasoning not only a great help for health, but also can taste the taste of the ribs with the unique aroma of red ginseng.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040042772A KR20050117450A (en) | 2004-06-10 | 2004-06-10 | Red Ginseng Ripened Ribs Recipe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020040042772A KR20050117450A (en) | 2004-06-10 | 2004-06-10 | Red Ginseng Ripened Ribs Recipe |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20050117450A true KR20050117450A (en) | 2005-12-14 |
Family
ID=37290859
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020040042772A KR20050117450A (en) | 2004-06-10 | 2004-06-10 | Red Ginseng Ripened Ribs Recipe |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20050117450A (en) |
-
2004
- 2004-06-10 KR KR1020040042772A patent/KR20050117450A/en not_active Application Discontinuation
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101712778B1 (en) | Method for Manufacturing a of Pork Cutlet cooking | |
| KR102288220B1 (en) | Manufacturing Method of Hamburg Steak | |
| EP1799039B1 (en) | Use of cocoa butter in culinary preparations | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| KR20210069535A (en) | Method for manufacturing yookgeon-mul-naengmyon | |
| Beef | Lamb | |
| KR20200053094A (en) | Method for jjambbong and jajangmyeon having good flavor | |
| KR20150099058A (en) | pastar salad | |
| KR20110075167A (en) | The composition of spice sauces for meat and the method of pork cookery made of pork, cabbage and allium fistalosum etc | |
| KR102099057B1 (en) | A method for preparing hamburger patty | |
| KR20040032027A (en) | First Processing Method of Pork-rib and Pork-rib Thereby for Grill | |
| KR101418803B1 (en) | Method for Processing Catfish and Method for Cooking using the Processed Catfish | |
| KR20050117450A (en) | Red Ginseng Ripened Ribs Recipe | |
| KR20190116709A (en) | Shepherd's purse HAMBURG STEAK AND PREPARATION METHOD OF THE SAME | |
| KR100913663B1 (en) | Method for preparing of kimch chicken soup | |
| KR20060054746A (en) | Method for a fried glutinous pork and fried chicken including fried glutinous pork | |
| JP7393160B2 (en) | Smoked pasta and its manufacturing method | |
| KR102408380B1 (en) | the manufacture of mathod meat pancake with perilla grain | |
| KR102317346B1 (en) | Multipurpose soy sauce in powder form | |
| JP6325277B2 (en) | Method for producing fried chicken or fried chicken-like food and odor reducing agent for chicken meat | |
| KR102300708B1 (en) | Composition of redpepper paste bulgogi sauce and manufacturing method of the same, and manufacturing method the marinated meat by the same | |
| Beilenson | Simple Viennese Cookery | |
| KR20180013348A (en) | Fried and grilled pork cutlet and its manufacturing method | |
| WO2023277049A1 (en) | Spice/herb-containing bread crumbs | |
| KR920008858B1 (en) | Process for making cutlet |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| WITN | Withdrawal due to no request for examination |