KR20090115846A - The pettitoes which have contained some components of medical plants, thereof its cooking method - Google Patents

The pettitoes which have contained some components of medical plants, thereof its cooking method Download PDF

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KR20090115846A
KR20090115846A KR1020090100480A KR20090100480A KR20090115846A KR 20090115846 A KR20090115846 A KR 20090115846A KR 1020090100480 A KR1020090100480 A KR 1020090100480A KR 20090100480 A KR20090100480 A KR 20090100480A KR 20090115846 A KR20090115846 A KR 20090115846A
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pork
parts
minutes
jokbal
deep seawater
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KR1020090100480A
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Korean (ko)
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KR101133368B1 (en
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노경석
정진욱
윤미경
지영택
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정진욱
노경석
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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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • 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
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

PURPOSE: Boiled pig's feet(Jokbal) and a processing method thereof are provided to remove specific taste of normal Jokbal using herbal ingredients, deep seawater, seasoning, sweetener, and meat tenderizer. CONSTITUTION: A method for preparing boiled pig's feet(Jokbal) comprises the following steps of: placing 60 parts normal soup, 30 parts deep seawater, 0.4 part sliced mulberry root, 0.3 part Schisandrae Fructus, 0.3 part Illicium verum, 0.3 part Paeoniae Radix, 0.3 part Angelicae Radix, 0.3 part Lycii Fructus, 2 parts leeks, 2 parts radishes, 2 parts onions, 0.6 part ginger, 0.4 part millet jelly, 0.4 part jujube, 0.4 part licorice, and 0.3 part refined rice wine in a pot; adding pig's feet in the pot and boiling with all those ingredients for 90 minutes; taking out the Jokbal and deboning it; and rolling the flesh, steaming with weak heat for 60 minutes, and slicing the rolled flesh.

Description

약초성분함유 족발과 이의 가공방법 {The pettitoes which have contained some components of medical plants, thereof its cooking method}[0001] The present invention relates to a herbal composition comprising at least one herbal composition,
본 발명은 음식분야의 요리분야에 속하는 음식가공에 관한 것으로, 음식을 요리할 때 보다 맛과 숙성과 가공으로 많은 이들에게 입맛을 돋우어주는 가공하는 방법이며 주로 주방에서 행하는 음식요리분야로서 전문적으로 행하는 음식분야의 가공기술이기도 하다.BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to food processing belonging to the cooking field of the food field. More particularly, the present invention relates to a method of processing food that tastes many people by taste, aging and processing, It is also a processing technology in food sector.
많은 음식가공에서 모두 음식으로 제공되는 것이 대부분이나 본 요리방법은 직접 가공하여 식품으로 제공되는 것이 아니라 한 식품의 맛과 부드러움을 위해 스스로 버려지면서 자체성분이 가공하고자 하는 음식에 향이나 맛으로 공여하는 소멸성재료와 이 소멸성재료로부터 받아지는 향이나 추출물이 대상음식에 침투하여 전이시키는 재료의 가공 등에 속한 기술분야이기도 하다.In many food processing, most of them are provided as food, but this cooking method is not provided as a food by direct processing, but rather is left as it is for the taste and softness of a food, It is also a technical field belonging to the decaying material and the processing of the material which permeates the target food and the fragrance or extract received from the decaying material.
본 기술의 배경은 음식가공에서 양념류에 관한 지식을 응용하여 양념대신에 약초에 함유된 특수성분을 가공하고자 하는 품목에 전이시키는 가공기술로서 전이시키고자 하는 음식에 합당한 향이나 특수성분을 적정하게 함유되도록 하는 가공기술과 양파껍질색상을 띄우게 하는 염색기술 등을 배경으로 하는 요리분야이다.The background of this technology is to apply the knowledge of condiments in food processing to substitute the special ingredients contained in the herbs as the processing technology to transfer them to the items to be processed. It is a cooking field based on the processing technology to make it and the dyeing technique to make the color of the onion peel off.
일반적으로 요리분야의 기술은 기름을 사용하여 찌거나 튀기거나 하여 부드럽고 졸깃하게 요리한 것이 통례이나 본 가공기술은 약초라는 식물이 함유하고 있는 특수성분을 전이시키는 방법으로 함유된 성분을 추출하여 원하는 재료가 적절하게 흡수하도록 하는 기술을 배경으로 하는 것이 다르다.In general, the cooking technique is usually made by cooking or oiling the oil with a soft and resilient, but this processing technique is a method of transferring the special ingredients contained in the herb, To be absorbed appropriately.
본 발명이 해결해야 할 과제는 음식의 가공에서 특수성분을 다른 식품으로 함유되었던 성분을 고스란히 전이시키는 요리기술의 정립이며 가장 합당하게 가공해야 하는 조건과 방식의 개발이며 이러한 방법은 맛을 통하여 완전하게 이전시키는 이전기술의 개발 등을 과제로 하는 것이다,The problem to be solved by the present invention is the development of a cooking technique which completely transforms the ingredients contained in the food into the special ingredients in the processing of the other foods and the development of the conditions and the methods which are most suitably processed, And development of previous technology to transfer,
이러한 전이재료들이 서로 길항작용이 없도록 선택하는 기술과 재료의 판별기술 등인데 서로 혼합되었을 때 독성을 일으키는 문제와 서로 엉키므로 발생되는 재료의 변형 등도 면밀하게 검토하여 식품으로 식후 복통 등이나 생명을 잃게 할 수 있는 점에 매우 신중하게 다루어야 하는 요리에 관한 과제라는 것이 특징이다.These transfer materials are selected so that they do not have antagonistic effect and the technology of material discrimination. When they are mixed with each other, toxic substances are mutually tangled and the material is deformed. It is characterized by the task of cooking which should be treated very carefully in what can be done.
본 발명의 족발이 전이하고자 하는 성분으로 맛과 향을 개선시키면서 건강에 영향력을 가할 수 있다면 최근에 뜨고 있는 식품으로 곽광을 받으면서 매출이 향상되어 이 발명품을 취급하는 업소는 크게 매출이 신장되는 효과가 기대된다.If the foot of the present invention can improve the taste and aroma with the ingredient to be transposed and have an influence on the health, it is possible to improve the sales while receiving the light which is the rising food, and the business that treats the invention will greatly increase the sales It is expected.
일반 소비자들은 새로운 맛을 지닌 족발이란 음식을 즐겨 찾을 수 있는 계기가 되어 식도락을 즐기는 이들에게 또 다른 기호식품으로 정착되므로 인한 식도락 을 즐기는 이들에게 또 하나의 식품을 제공하는 효과도 기대된다.It is expected that general consumers will be able to enjoy food with new flavor and provide another food for those who enjoy gastronomy because it is settled as another favorite food for those who enjoy gastronomy.
지금까지 평범한 방법으로 돼지 족발을 삶은 후 삶은 장족고기에서 큰 뼈만 골라낸 후 단족껍질을 고기 속에 넣어 둥글게 말아 장시간 숙성시키면서 서로 엉키도록 오븐 등에 얕은 열로 붙게 하여 잘게 썰어 접시에 담는 방법으로 조리했다.Until now, the pork pork legs have been cooked in a usual way, and after boiling, only the big bones are picked out, and the tannic shells are put into the meat and rolled round, so that they are aged for a long time and cooked by putting them in shallow heat in an oven to be tangled.
많은 이들이 이와 같이 하여 족발을 요리하는 것으로 알고 있었으며 늘 이렇게 하는 것만이 족발의 가공방법이며 이러한 방법 이외는 요리하지 않는 것으로 알려져 일상적으로 돼지발과 발목 등의 음식조제만으로 관행적으로 행해 왔다.Many people knew that they cook paws in this manner, and it is known that only doing this is a method of processing paws, and that they do not cook other than these methods, and they have been routinely practiced with food preparation such as pigs and ankles routinely.
이런 와중에 냄새에 예민한 일부 식도락가는 느끼한 맛으로 인해 과하게 먹을 때는 늘 불편함을 느껴 왔으며 이를 커버할 방법으로 양념을 여러 가지로 혼합하여 곁들이게 하였고 이로 인해 다양한 양념을 구사하던 중에 한방에서 사용하는 일반 약제들을 첨가하여 고유의 향과 즙액을 전이시키는 방법까지 개발하여 우리 주변에서 흔히 나물 등으로 사용되는 일반 약초들과 몇 가지 양념과 함께 사용하므로 맛을 향상시키는 방법과 동시에 건강에 유용한 방면으로 첨가방법을 구상하게 한 후 이의 실용을 위해 요리방법으로 정착하기에 이르렀다.In the meantime, some gourmers who are sensitive to the smell have felt the inconvenience when they overdosed due to the tastes they have experienced. By covering them with various methods of spices, they added various kinds of spices. As a result, To add a unique flavor and juice to the transition to develop methods to be used around the common herbs and herbs, such as a few herbs and some spices to be used together with the way to improve the taste and health as well as the addition method After the conception, it came to settle as a cooking method for its practical use.
한방 약초 중에 우리 주변에 흔히 알려진 여성적인 알칼리재료인 뽕나무뿌리와 당귀와 구기자와 작약 및 오미자를 선택하여 돈육의 산성화를 중화시키므로 맛을 향상시키고 양념으로는 물엿과 생강과 대파와 양파껍질과 무 등을 추가하여 맛을 돋우면서 감미용으로 대추와 감초를 추가하고 간을 맞추기 위한 소금 대신에 6천 피피엠의 해양성심층수를 전체량의 3활 정도를 육수 6활과 혼합하여 삶을 탕을 만들고 상기 첨가약초와 양념과 감미료 등을 합하여 1활로 계산한 탕에 족발을 90분간 삶는 동안 족발 육질에 이들 성분이 스며들며 전이되도록 가공하는 것이다.Among herbal medicinal herbs, we choose mulberry roots, mangrove roots, ginger, gujia, peony, and omija, which are commonly known in our surroundings, to neutralize the acidification of pork and improve taste. Seasonings include syrup, ginger, To add flavor and flavor to the jujube and liquorice, and add 6,000 picofaramic deep seawater instead of salt to match the liver to the total volume of 3 bowls, Combine herbs, spices, and sweeteners, etc., and boil them for 90 minutes in a hot water bath.
소금을 사용하지 않고 해양성심층수를 사용하는 것은 간을 맞추려는 것도 있으나 상기 해양성심층수에는 지하에 오랜 기간 안정된 각종 미네랄이 다량 함유되어 있으므로 삶을 동안에 이러한 천연 미네랄도 모두 스며들게 하려는 것이다.The use of marine deep seawater without salt does not mean that there is a need to match the liver, but the marine deep seawater contains a large amount of various stable minerals in the basement for a long time so that all of these natural minerals can be absorbed during life.
족발을 가공하는 방법에서 먼저 각 재료의 혼합방법은 도 1에서 보는 바와 같이 지금까지 사용해 온 족발 삶을 열탕의 마련을 육수전량으로 하였으나 본 열탕은 육수를 1백분의 60으로 낮추고 해양성심층수를 1백분의 30으로 보충하여 염도를 1.8퍼센트가 되게 하므로 종래의 3퍼센트보다 낮게 한 것은 약초의 성분에 영향을 주지 않도록 한 것이고, 약초와 양념 등의 넣는 량은 량에 따라 열거하면 대파 1백분의 2를 비롯하여 무 2(%), 양파껍질 2(%), 생강 0.6(%), 뽕나무뿌리 0.4(%), 오미자 0.3(%), 팔각 0.3(%), 작약 0.3(%), 당귀 0.3(%), 구기자 0.3(%)과 감미제로 물엿 0.4(%), 대추 0.4(%), 감초 0.4(%)와 육질연화를 위해 정종 0.3(%)을 첨가하므로 이들의 합계를 1백분의 1백(%)이 되도록 조정하였다.As shown in Fig. 1, the method of mixing the materials is to prepare the footbaths for the footbaths that have been used until now. However, the total amount of the waterbottles in the footbath is reduced to 60/100, and the deep- To 30% of the total amount of salt, so that the salinity is reduced to 1.8%, so that it is lower than the conventional 3%, so that it does not affect the herbal composition, and the amount of herb and spice, (0.3%), peach (0.3%), peony (0.3%), ginseng (0.3%), onion peel 2 (%), ginger 0.6 (%), mulberry root 0.4 (0.3%), ginger (0.3%), sweeteners (0.4%), jujube (0.4%) and licorice (0.4% ).
반섬들이 큰 솥에 1백분을 기준으로 육수 60, 해양성심층수 30, 약초는 뽕나무뿌리 0.4(%), 오미자 0.3(%), 팔각 0.3(%), 작약 0.3(%), 당귀 0.3(%), 구기자 0.3(%)로 세절 및 세척하여 솥에 담고, 양념 등으로 대파 2(%), 무 2(%), 양파껍질 2(%), 생강 0.6(%)와 감미제로 물엿 0.4(%), 대추 0.4(%), 감초 0.4(%)와 육질연화를 위해 정종 0.3(%)을 첨가한 합계 1백분의 1백(%)을 담고 공판 장에서 구입한 돼지 족을 원 상태로 넣고 90분간 고열로 삶았다,In the large pots, half of the beans were cooked in a large pot at the rate of 1: 60, 60% of deep sea water, 30% of herbs were mulberry roots, 0.3% (%), 2 (%), 2 (%), 2 (%), and 0.6% (ginger) in sweet potatoes and 0.4 The pigs purchased from the court were placed in a circular state with a total of 100% of 100% of the jujube (0.4%) and licorice (0.4%) added for softening and 0.3% Boiled,
삶기를 마친 족발은 건저 물기를 빼고 열을 발산시킨 후 큰 뼈는 빼어 내고 단족껍질들은 벗겨내어 고기 사이에 적절하게 끼우고 다리모양으로 둥글게 말아 줄로 묶어 약 60분간 약한 불이나 오븐 등에 넣고 엉겨 붙기를 기다렸다.After boiling, remove the bass from the bottom and drain the heat, extract the large bones, peel off the tannin shells, fit them properly between the meat, tie them round and round the legs, put them in the oven for about 60 minutes, I waited.
한 식경을 경과한 뒤에 둥글게 마라놓은 족발을 세로로 놓고 세절하여 그릇에 담아 서빙을 하기 전의 육질의 외관은 은은한 약초냄새와 연한 밤색으로 족발의 고유성을 보여줄 때 먹음직한 외관을 지니면서 맛을 볼 때 구수하고 부드러우면서 단맛에 대추와 오미자 등의 향이 발산하며 구미를 돋우어 주었다.The appearance of the flesh before serving in a bowl with the paws standing vertically on a circle after passing through a restaurant has a smell of soft herbs and a light brown color that shows the uniqueness of the foot. Fragrant, soft and sweet, the fragrance of jujube and omija emit and gave a good feeling.
상기 가공방법을 순서로 열거하면 먼저 가마솥준비와 준비한 재료들을 세척하고 나무뿌리 등은 적절하게 세절하여 육수와 해양성심층수 속에 채워 넣고 불을 지필 준비를 하는 준비단계(제1공정)를 마친다.When the above-mentioned processing method is listed in order, the cauldron preparation and the prepared materials are washed first, and the tree roots are appropriately cut to fill the deep seawater and marine deep-seated water, and the preparatory step (first step) for preparing the fire is completed.
준비단계(제1공정)가 완료되었으면 족발을 넣고 끓기 시작한 후 대략 90분간의 삶기를 하면서 족발이 탕 밖으로 나오지 않게 살피며 삶는 단계(제2단계)를 충실하게 살피며 수행한다.When the preparation phase (the first step) is completed, add the paw paws, start boiling, boil for about 90 minutes, and watch the paws not to come out of the bath.
삶은 족발은 큰 뼈는 발라내고 단족의 작은 뼈는 껍질을 벗겨 뼈는 별도로 보관하고 껍질만 고기 덩어리사이에 끼어 넣고 다리모양으로 둥글게 말아 끈으로 묶어 오븐 등에 넣고 약한 열기로 숙성시키는데 시간은 약 60분으로 하여 굳히기를 잘 하여 성형시키는 조리단계(제3공정)를 실행한다.Bring the big bones out of their paws, peel the small bones of the tuna, keep the bones separately, put the bones between the lumps of meat, round the legs, tie them into strings, and put them in the oven. And a cooking step (third step) in which the beans are well-hardened and molded.
상기 단계를 모두 완수하였으면 별도로 보관한 단족을 밑에 깔고 위에 얇게 썰어 놓은 족발편육을 예쁘게 갈아 서빙하면 완성단계(제4단계)로 성공한 것이다.If all of the above steps have been completed, you will be able to finish the step (step 4) if you clean the footbrows sliced thinly on the bottom of the separately stored tungs.
도 1은 본 발명의 족발을 삶을 가마솥에 채우는 재료의 배합비율도,BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a view showing the mixing ratio of the material for filling the calf pot with the foot of the present invention,
도 2는 본 발명의 족발을 가공하는 가공순서별 가공공정도,Fig. 2 is a view showing a processing step for processing the foot of the present invention,
<부호에 대한 간단한 설명><Brief Description of Symbols>
제1공정 : 준비단계,Step 1: preparation step,
제2공정 : 삶는 단계,Second step: boiling step,
제3공정 : 조리단계Third Step: Cooking Step
제4단계 : 완성단계Step 4: Completion phase

Claims (2)

  1. 육수와 돼지족발을 장시간 삶아 수육으로 제공하는 족발음식에 있어서;For pork foods that boil broth and pork for prolonged periods and provide them with nourishment;
    가마솥에 육수와 미네랄이 풍부한 해양성심층수와 약간의 생약과 조미료를 혼합한 탕에 담는 재료담기와 끓이기를 마련하는 준비단계(제1공정)와In the cauldron, prepare the oceanic deep seawater rich in seaweeds and minerals and a small amount of herbal medicine and seasoning to prepare the ingredients for boiling and brewing (the first step)
    상기 탕에 돼지족발을 넣고 90분간 익히는 삶기 단계(제2공정)와 뼈를 추려내고 벗긴 단족껍질은 고깃덩어리 사이에 끼우고 둥글게 말아 약한 열기로 60분간 숙성시켜 성형시키는 조리단계(제3공정)로 가공하여 족발편육으로 제조되는 것을 특징으로 하는 약초성분함유 족발(Step 2) in which the pork paws are placed in the hot water for 90 minutes and the bones are removed. The peel shells are put between the loaves, , And the herbal composition-containing foot
  2. 일반 육수 1백분의 60에 해양성심층수 1백분의 30에 약초로 세절된 뽕나무뿌리 1백분의 0.4, 오미자 1백분의 0.3, 팔각 1백분의 0.3, 작약 1백분의 0.3, 당귀 1백분의 0.3, 구기자 1백분의 0.3과 양념으로 대파 1백분의 2, 무 1백분의 2, 양파껍질 1백분의 2, 생강 1백분의 0.6과 감미제로 물엿 1백분의 0.4, 대추 1백분의 0.4, 감초 1백분의 0.4와 육질연화제로 정종 1백분의 0.3을 가마솥에 담고Herbaceous mulberry roots cut into herbaceous mulberry roots at 1/100 of marine deep seawater at 1 / 60th of general seaweed 0.4, 100% of omija 0.3, 0.3 of octagonal 0.3, 0.3 of peach 0.3, 1 / 0.3 and 1/2, 1/2, 1/2 onion, 1/2 onion skin, 0.6% ginger and 0.4% syrup as sweetener, 0.4% of jujube, 0.4% of licorice, 100% 0.4 and 0.3% of the total weight of the meat softener was placed in a cauldron
    돼지족발을 생체로 넣고 90분간 삶고 삶은 족발을 건져내어 뼈를 제거한 후 육질과 껍질과 함께 둥글게 말아 상온 또는 약한 열기로 60분간 성형시켜 편육으로 가공되는 것을 특징으로 하는 약초성분함유 족발가공방법The pork paws are put into the living body and boiled for 90 minutes. The boiled pork is removed to remove the bones, and the pork pork is rounded together with the meat and the skin, and the pork pork is molded into the pork for 60 minutes at room temperature or weak heat.
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CN104351871A (en) * 2014-10-31 2015-02-18 陕西五丰生态农业有限公司 Schisandra beverage and preparation method thereof
KR102180266B1 (en) * 2020-06-30 2020-11-18 (주)왕선사람들 Pettitoes using germanium bean-sprouts and manufacturing method thereof

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KR102120319B1 (en) * 2018-10-26 2020-06-08 전북대학교 산학협력단 Method for producing pyeonyuk comprising natural nutraceutical and pharmaceutical materials having anti-hyperlipidemia activity

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KR100187719B1 (en) 1997-05-10 1999-06-01 박순용 Method for processing meatmeal using bamboo extract
KR20050024498A (en) * 2005-02-05 2005-03-10 김다희 Steamed pig's feet which is eliminated in odor of pork and seasoned with herbal extract, fruit juice and spices
JP4530906B2 (en) 2005-04-25 2010-08-25 小川香料株式会社 Flavor enhancer for food and drink

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Publication number Priority date Publication date Assignee Title
CN104351871A (en) * 2014-10-31 2015-02-18 陕西五丰生态农业有限公司 Schisandra beverage and preparation method thereof
KR102180266B1 (en) * 2020-06-30 2020-11-18 (주)왕선사람들 Pettitoes using germanium bean-sprouts and manufacturing method thereof

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