KR20080109136A - Manufacturing method of sausage made of aralia and red pepper - Google Patents

Manufacturing method of sausage made of aralia and red pepper Download PDF

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Publication number
KR20080109136A
KR20080109136A KR1020070057067A KR20070057067A KR20080109136A KR 20080109136 A KR20080109136 A KR 20080109136A KR 1020070057067 A KR1020070057067 A KR 1020070057067A KR 20070057067 A KR20070057067 A KR 20070057067A KR 20080109136 A KR20080109136 A KR 20080109136A
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South Korea
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weight
parts
sundae
red pepper
aralia
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KR1020070057067A
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Korean (ko)
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윤보상
윤희남
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윤보상
윤희남
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Priority to KR1020070057067A priority Critical patent/KR20080109136A/en
Publication of KR20080109136A publication Critical patent/KR20080109136A/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
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts 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
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A manufacturing method of Sundae(sausage made of bean curd and green-bean sprouts stuffed in pig intestine) is provided to remove the characteristic disgusting smell of Sundae and improve the taste of Sundae by adding Aralia and Capsicum annuum and maturing with the appropriate temperature and time with steaming. The manufacturing method of Sundae comprises the steps of: mixing and kneading 1~5 parts by weight of aralia, 8~18 parts by weight of Capsicum annuum, 10~24 parts by weight of glutinous rice, 8~18 parts by weight of Welsh onion, 8~18 parts by weight of chard, 8~18 parts by weight of sesame leaf, 8~12 parts by weight of Korean leek, 6~15 parts by weight of lard, 6~15 parts by weight of clotted blood of cattle, 2~6 parts by weight of Daucus carota, 2~9 parts by weight of starch, and 5~15 parts by weight of seasonings and other additives based on 100 parts by weight of Chinese noodles; steaming the knead at 80-120 deg. C for 8-13 minutes; and maturing the knead at 5 deg. C or less.

Description

순대 제조방법{Manufacturing method of sausage made of aralia and red pepper}Sundae manufacturing method {Manufacturing method of sausage made of aralia and red pepper}
본 발명은 냄새와 맛을 개선한 순대 제조방법에 관한 것으로, 좀더 상세하게는 미리 세척하여 준비한 돼지 창자에 순대소를 넣고 증숙한 다음 건조, 숙성하여 완성하는 순대 제조방법에 있어서, 상기 순대소는 당면에 대해 땅두릅과 고추를 비롯하여, 찹쌀, 대파, 근대, 깻잎, 부추, 돈지, 선지, 당근, 전분, 조미료 외 기타 첨가제를 혼합, 반죽한 것을 사용하고, 상기 증숙은 80~120℃에서 8~13분간 실시하며, 상기 숙성은 5℃ 미만의 저온에서 실시한 것이 특징이다.The present invention relates to a method for producing sundae with improved smell and taste, and more particularly, in a method for producing sundae, which is added to steam intestine prepared by washing in advance and steamed, dried, and matured. Mix and knead vermicelli and red pepper, glutinous rice, green onion, beetroot, sesame leaf, leek, pork, seonji, carrot, starch, seasoning and other additives, and the steaming is 8 ~ at 80 ~ 120 ℃. It is carried out for 13 minutes, characterized in that the aging is carried out at a low temperature of less than 5 ℃.
상기 본 발명의 순대 제조방법으로 얻어진 순대는 땅두릅과 고추를 적절히 혼합함으로써 순대 특유의 역겨운 냄새와 느끼함을 없애고 순대 고유의 맛을 한층 개선한 것이다.Sundae obtained by the method for producing sundae according to the present invention is to properly mix the muddy and red pepper to eliminate the disgusting smell and feeling peculiar to Sundae and further improve the unique taste of Sundae.
일반적으로 순대는 돼지 창자에 숙주, 우거지, 찰밥 등과 돼지 선지를 섞어서 된장으로 간한 것을 채워서 삶은 음식으로 지역에 따라 제조하는 방법과 맛이 다르다.In general, Sundae is boiled stuffed with miso, mixed with bean paste, ugly rice, glutinous rice, and swine paste, and is different from the way it is produced in each region.
예를 들면 평안도와 함경도에서는 아바이순대를 만드는데, 돼지 창자를 뒤집어 깨끗이 씻어내고 소금으로 주물러 씻어 하룻밤 물에 담가 놓는다. For example, in Pyongan and Hamgyeongdo, Abai Sundae is made. The pig intestines are inverted, washed clean, rubbed with salt, and soaked in water overnight.
이와는 별도로 찹쌀을 충분히 불려서 삶고, 숙주도 데쳐서 다지고 물 끼를 꼭 짠 후 찹쌀밥을 식혀서 먼저 선지를 넣어 섞은 다음 준비한 채소를 섞고 갖은 양념을 한다. 이때 간은 된장·간장·소금으로 한다. Separately, boil glutinous rice enough to boil, boil the host, chop it, and squeeze water, and then cool the glutinous rice, mix it with Sunji, mix the prepared vegetables, and season. The liver is made with soybean paste, soy sauce and salt.
앞서 준비된 돼지 창자를 건져 물기를 닦고 깔때기를 대고 준비한 소를 밀어 넣어 채우고 양쪽 끝을 실로 묶은 다음 끓는 물에 된장을 풀고 순대를 삶는다. 30분 정도 지나면 대침으로 순대 곳곳에 침을 주고 계속 삶아 1시간 정도 지나면 꺼내 식혀서 둥글게 썰어서 양념 소금과 함께 내놓는다. Squeeze the previously prepared pig intestine to dry it, put a funnel and push the prepared stuffing stuffing, tie both ends together, loosen the miso in boiling water and boil the sundae. After about 30 minutes, spit the sundae with the saliva and continue to boil. After 1 hour, take it out, cool it, and cut it into rounds with seasoning salt.
강원도에서는 돼지 창자 대신 오징어를 사용하여 오징어 순대를 만들기도 한다. 소는 쇠고기, 데친 숙주를 다지고 두부 으깬 것과 달걀을 섞고 파·마늘·깨소금·후춧가루·참기름으로 양념하여 오징어 몸속에 넣은 다음 실로 꿰매서 끓는 물에 삶거나 찜통에서 찐 다음 다 익으면 식혀서 썰고 초장과 함께 대접한다. In Gangwon-do, squid sundae is also made using squid instead of pig intestines. Beef and minced beef, boiled bean sprouts, tofu mash and eggs, seasoned with green onion, garlic, sesame salt, pepper powder, sesame oil, put into the body of squid, sewed with thread, boiled in boiling water or steamed in a steamer, then cooled and sliced Entertain together.
이와 같이 순대는 우리 고유의 음식이지만 돼지의 창자를 외피로 사용하여 만들기 때문에 외관과 냄새에 있어 친숙하지 못한 경우가 많고, 특히 순대에서 발생하는 역겨운 냄새는 맛을 저하시키는 요인이 되기도 한다.As such, Sundae is our own food, but because the intestines of pigs are used as skins, they are often unfamiliar in appearance and smell, and the disgusting smell that occurs in sundae is also a factor to reduce the taste.
따라서, 본 발명에서는 이러한 점을 감안하여 이루어진 것으로, 기존의 순대 제조방법에 더하여 땅두릅과 고추 등을 적당량 가하고 적당한 온도와 시간으로 증 숙 및 숙성시킴으로써 순대 특유의 역겨운 냄새와 느끼함을 없애고 순대 고유의 맛을 한층 개선시킨 새로운 형태의 순대 제조방법을 제공하는 것을 그 목적으로 한다.Therefore, the present invention has been made in view of this point, and in addition to the existing sundae manufacturing method, by adding an appropriate amount of mung bean and red pepper, and aging and aging at an appropriate temperature and time, Sundae's unique disgusting smell and feeling are eliminated, and Sundae's unique It is an object of the present invention to provide a new type of sundae manufacturing method with further improved taste.
상기한 목적을 위하여 본 발명에서는, 미리 세척하여 준비한 돼지 창자에 순대소를 넣고 증숙한 다음 건조, 숙성하여 완성하는 순대 제조방법에 있어서, 상기 순대소는 당면 100중량부에 대해 땅두릅 1~5중량부, 고추 8~18중량부, 찹쌀 10~24중량부, 대파, 근대, 깻잎 각 8~18중량부, 부추 8~12중량부, 돈지 6~15중량부, 선지 6~15중량부, 당근 2~6중량부, 전분 2~9중량부, 조미료 외 기타 첨가제 5~15중량부를 혼합, 반죽한 것을 사용하고, 상기 증숙은 80~120℃에서 8~13분간 실시하며, 상기 숙성은 5℃ 미만의 저온에서 실시한 것이 특징이다.In the present invention for the above purpose, in the method for producing sundae in which the swine intestine prepared by washing in advance, steamed, steamed, dried, matured and finished, the sundae is 1 to 5 weight per 100 parts by weight Boo, red pepper 8-18 parts by weight, glutinous rice 10-24 parts by weight, leek, chard, sesame leaves 8-18 parts by weight, leek 8-12 parts by weight, pork 6-6 parts by weight, paper 6-6 parts by weight, carrot 2 to 6 parts by weight, 2 to 9 parts by weight of starch, 5 to 15 parts by weight of seasonings and other additives are mixed and kneaded. The steaming is performed at 80 to 120 ° C. for 8 to 13 minutes, and the aging is 5 ° C. It is characterized by being carried out at a low temperature of less.
여기서, 상기 조미료 외 기타 첨가제는 합성 조미료와, 식염, 후추, 마늘, 생강, 들깨 또는 고추씨기름 가운데 1 이상의 혼합물을 사용하는 것이 바람직하다.Here, the seasoning and other additives, it is preferable to use a mixture of at least one of synthetic seasonings, salt, pepper, garlic, ginger, perilla or red pepper seed oil.
상기 땅두릅은 두릅나무과의 다년생초로서 이른 봄에 나오는 어린 순을 식용하거나 뿌리는 약용에 쓰이고 예로부터 근육통, 두통, 중풍 등에 사용되어 온 약재이며, 최근에는 그 줄기를 이용하여 김치를 담그는 방법이 개시되어 있다.The ground radish is a perennial herb of the family Araliaceae, which is used for medicating or rooting young shoots in early spring, and has been used since ancient times for muscle pain, headache, and stroke. Recently, a method of dipping kimchi using its stem is disclosed. It is.
본 발명에서는 상기 땅두릅을 특정량 첨가하여 순대의 냄새와 맛을 개선시키는 것으로 그 사용량이 적으면 사용의 효과가 없고 너무 많으면 가격부담이 커져 좋지 않다.In the present invention, by adding a specific amount of the bran to improve the smell and taste of sundae, if the amount is small, there is no effect of use and if too much, the cost burden is not good.
상기 고추는 순대의 역겨운 냄새를 중화시키고 상큼한 맛을 내는 재료로서 청양고추와 꽈리고추를 혼합 사용하는 것이 좋고, 그 함유량이 너무 적으면 효과가 작고 너무 많아도 순대가 맵게 되어 좋지 않다.The red pepper is a good material to neutralize the disgusting smell of sundae and use a mixture of Cheongyang and red peppers as a material that gives a refreshing taste, if the content is too small, the effect is small and too much sundae is not good.
기타 찹쌀, 대파, 근대, 깻잎, 부추, 돈지, 선지, 당근, 전분 등의 성분은 순대의 기본적인 맛과 영양을 구성하는 성분으로 이들을 소정량씩 혼합하되, 여기에 조미료외 기타 첨가제를 넣어 맛을 유지한다.Other ingredients such as glutinous rice, leek, chard, sesame leaf, leek, pork, seonji, carrot, starch, etc. are the ingredients that make up the basic taste and nutrition of sundae, and mix them by a predetermined amount. Keep it.
본 발명에서는 상기한 각 성분을 혼합, 반죽하여 순대소를 만든 다음, 미리 준비된 돼지 창자에 넣고 증숙한 다음 건조, 숙성하여 완성한다.In the present invention, by mixing and kneading each of the above components to make a pure large, then put in a prepared pig intestine, steamed, dried, aged to complete.
여기서 상기 증숙은 80~120℃에서 8~13분간 실시하는 것이 좋고, 온도가 낮거나 시간이 짧으면 증숙이 덜되어 맛이 나지 않고 온도가 너무 높거나 시간이 길어지면 순대가 고유의 형태를 잃어 좋지 않다.Here, the steaming may be performed at 80 to 120 ° C. for 8 to 13 minutes, and when the temperature is low or the time is short, the steam is less and the taste is not good, and when the temperature is too high or the time is long, Sundae loses its original form. not.
또한, 상기 숙성은 저온에서 실시하는 것이 좋고 특히 5℃ 미만의 저온에서 실시한 것이 바람직하다.In addition, it is preferable to perform said aging at low temperature, and it is especially preferable to carry out at low temperature below 5 degreeC.
이하, 실시예 및 시험예를 통하여 본 발명을 좀더 상세히 설명한다.Hereinafter, the present invention will be described in more detail with reference to Examples and Test Examples.
실시예Example
먼저, 하기 표1의 각 성분을 통상의 반죽기에 넣고 혼합, 반죽하여 순대소를 만들었다.First, each component of the following Table 1 was put into the conventional kneader, mixed, and kneaded to make a sundae sauce.
성분ingredient 량(g)Quantity (g)
1One 당면noodle 4,5004,500
22 땅두릅Ground 100100
33 청양고추Cheongyang Pepper 250250
44 꽈리고추Chilli pepper 250250
55 찹쌀Glutinous rice 600600
66 대파Green onion 500500
77 근대But 500500
88 깻잎Sesame 500500
99 부추chives 300300
1010 돈지Donji 400400
1111 선지Prophet 400400
1212 당근carrot 150150
1313 전분Starch 150150
1414 합성 조미료Synthetic seasonings 400400
1515 식염saline 1010
1616 후추pepper 1010
1717 마늘garlic 3030
1818 생강ginger 3030
1919 들깨Perilla 200200
2020 고추씨기름Pepper seed oil 150150
이어서, 미리 세척하여 준비한 돼지 창자에 상기 순대소를 넣고 100℃에서 10분간 증숙한 다음 건조, 약 1시간 강제 건조시켰다.Subsequently, the pure large intestine was washed and prepared in advance, followed by steaming at 100 ° C. for 10 minutes, followed by drying for about 1 hour.
건조된 내용물을 진공포장하고 5℃ 미만의 저온에서 숙성하여 본 발명의 순대를 완성하였다.The dried contents were vacuum packed and aged at low temperature below 5 ° C. to complete the sundae of the present invention.
시험예Test Example
상기 실시예에서 얻어진 본 발명의 순대를 적당히 가온시킨 다음 일정한 크기로 썰어 20명의 패널에게 공급한 후 일반 시중의 제품과 대비하여 냄새와 맛을 시험하였다.The sundae of the present invention obtained in the above example was warmed and then cut into a predetermined size and fed to 20 panels, and then tested for smell and taste in comparison with a commercial product.
본 발명The present invention 시중 제품Commercial products 판정 유보Reservation of judgment
맛 선호도Taste preference 1515 22 33
냄새 선호도Odor preference 1212 1One 77
상기 표에서 확인할 수 있는 바와 같이, 본 발명의 순대가 맛있다는 사람이 전체 패널 20명 가운데 15명, 본 발명의 순대가 시중 제품에 비해 역겨운 냄새가 덜나고 식품으로서의 냄새가 괜찮다는 사람이 12명이었다.As can be seen from the above table, 15 out of 20 panelists said that the sundae of the present invention was delicious, and 12 people said that the sundae of the present invention had less disgusting smell and good smell as food than commercial products. It was.
이상의 결과로부터 본 발명에 의해 얻어진 순대는 기존의 제품에 비해 맛과 냄새에 있어 우수한 것임을 알았다.From the above results, it was found that the sundae obtained by the present invention is superior in taste and smell as compared to the existing products.
이상 설명한 바와 같이, 본 발명에서는 순대소에 땅두릅과 고추 등을 적절히 혼합하고 소정의 증숙과 숙성과정을 거치는 것으로, 이로 인해 얻어진 순대는 기존의 순대가 지니고 있는 순대 특유의 역겨운 냄새와 느끼함을 없애고 순대 고유의 맛을 한층 개선한 효과가 있다.As described above, in the present invention, by mixing the ground and red pepper and so on in the sundae cattle and undergoing a predetermined steaming and ripening process, the resulting sundae removes the disgusting smell and feeling peculiar to Sundae that the existing Sundae It has the effect of further improving Sundae's unique taste.

Claims (3)

  1. 미리 세척하여 준비한 돼지 창자에 순대소를 넣고 증숙한 다음 건조, 숙성하여 완성하는 순대 제조방법에 있어서, In the method for producing sundae, which is placed in a swine intestine prepared by washing in advance and steamed, steamed, dried and matured,
    상기 순대소는 당면 100중량부에 대해 땅두릅 1~5중량부, 고추 8~18중량부, 찹쌀 10~24중량부, 대파, 근대, 깻잎 각 8~18중량부, 부추 8~12중량부, 돈지 6~15중량부, 선지 6~15중량부, 당근 2~6중량부, 전분 2~9중량부, 조미료 외 기타 첨가제 5~15중량부를 혼합, 반죽한 것을 사용하고,The pure soy sauce is 1 to 5 parts by weight per 100 parts by weight of vermicelli, 8 to 18 parts by weight of red pepper, 10 to 24 parts by weight of glutinous rice, leek, beetroot, 8 to 18 parts by weight of sesame leaves, 8 to 12 parts by weight of leek, 6-15 parts by weight of pork, 6-15 parts by weight of carrots, 2-6 parts by weight of carrots, 2-9 parts by weight of starch, 5-15 parts by weight of seasonings and other additives are mixed and kneaded,
    상기 증숙은 80~120℃에서 8~13분간 실시하며,The steaming is carried out for 8 to 13 minutes at 80 ~ 120 ℃,
    상기 숙성은 5℃ 미만의 저온에서 실시한 것을 특징으로 하는 순대 제조방법Sundae manufacturing method characterized in that the aging is carried out at a low temperature of less than 5 ℃.
  2. 제1항에 있어서,The method of claim 1,
    상기 조미료 외 기타 첨가제는 합성 조미료와, 식염, 후추, 마늘, 생강, 들깨 또는 고추씨기름 가운데 1 이상의 혼합물인 것을 특징으로 하는 순대 제조방법The seasoning and other additives are sundae manufacturing method characterized in that the mixture of at least one of synthetic seasonings, salt, pepper, garlic, ginger, perilla or red pepper seed oil.
  3. 제1항 또는 제2항의 제조방법으로 얻어진 순대Sundae obtained by the method of claim 1 or 2
KR1020070057067A 2007-06-12 2007-06-12 Manufacturing method of sausage made of aralia and red pepper KR20080109136A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101328116B1 (en) * 2013-08-16 2013-11-13 정정희 Gamjatang using medicinal herbs and cooking method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101328116B1 (en) * 2013-08-16 2013-11-13 정정희 Gamjatang using medicinal herbs and cooking method thereof

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