KR20100121035A - The way to make yaksun food, the food good for health - Google Patents

The way to make yaksun food, the food good for health Download PDF

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KR20100121035A
KR20100121035A KR1020090039987A KR20090039987A KR20100121035A KR 20100121035 A KR20100121035 A KR 20100121035A KR 1020090039987 A KR1020090039987 A KR 1020090039987A KR 20090039987 A KR20090039987 A KR 20090039987A KR 20100121035 A KR20100121035 A KR 20100121035A
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South Korea
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weight
parts
bag
minutes
frog
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KR1020090039987A
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Korean (ko)
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이승철
차보영
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이승철
차보영
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Priority to KR1020090039987A priority Critical patent/KR20100121035A/en
Publication of KR20100121035A publication Critical patent/KR20100121035A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
    • A23L13/30Meat extracts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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; THEIR TREATMENT, 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
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • A23L5/12Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2300/00Processes
    • A23V2300/24Heat, thermal treatment

Abstract

The manufacturing method of the medicine of the present invention has a good effect on improving weakness and weakening of the stomach, but the meat taste is unpleasant and the chewing taste gives an unpleasant odor (specifically 'mallowed' or 'smelling from amphibians'). It smells like fishy ', but it removes unpleasant odors using spices and herbal medicines, and gives the meat a chewy taste.
In addition, when using the whole frog is an invention related to the medicine that solves the problem of being reluctant to food because of aversion to leave a taste problem.

Description

How to make Yaksun food {The way to make Yaksun food, The food good for health}

The present invention relates to medicinal foods, and frogs and squids are named for their good crying. The frog's protein-constituting amino acids are mostly serine, threonine, aspartic acid, glutamic acid, arginine, lysine, glycine, alanine, valine and some leucine, metaonine, cystine, histidine, proline, phenylalanine, tyrosine.

Frogs have long been used as a special drug for pulmonary tuberculosis. This is because frogs are highly nutritious and rich in protein. Hibernating frogs, in particular, are being used as spermicides in men with weak yang. In fact, frogs have a weak five-necked body, which is very tired and motivated to eat when the person can feel the effect.

Eggs wrapped in gelatinous pouches are also known to be excellent energizers, so they are used for sexual dysfunction and erectile dysfunction. The effects of other frogs are as follows.

It works to strengthen the stomach and help digestion. If you do not have the energy and weak stomach function is good to eat, young children's five intestines are born weak, the development is sluggish and the stomach function is indigestion can be ineffective, causing indigestion. Good for those who have no energy after childbirth, those who are weak, and growing children. It is a diuretic that can help reduce edema and help you urinate well. It's good when your stomach is called, you hear the sound of water, and you want to drink water all the time.

He used the cold nature of frogs for his consent to control children's fissures, wounds and defrost. Defrost is the wound of the umbilical cord does not heal well.

In particular, boiled ginseng with boiled ginseng, and give birth to children, if the lack of milk, boiled with tongcho, edema boiled with soybeans, weight loss, pork, cabbage, dermis, roasted black beans with cooking oil and eat.

In the gallbladder of bullfrog, it has been reported that ungdam components and strong natural antibacterial substances have been found in the stomach.

Frogs are good for people who have a lot of heat. Even cold people eat salt and eat well.

Rowan grows on the top of a high mountain where the cold wind blows hard. It is not because he likes cold, dry land, but because he has a strong life to grow well even in impoverished land.

The rowan is a broad-leaved, medium-height tree that is hundreds of years old, but only about one in diameter. The bark is not cracked, reddish brown, and feels slightly semi-finished. The leaf resembles a locust tree, but the small leaves have pointed ends and double-sided teeth. The flowers bloom white from late spring to early summer, and in the fall season, the peaches ripen into a bunch of red.

These days, rowan trees are beautifully ripened in autumn with red fruits and autumn leaves. When you eat the fruit, it is filled with a bitter hairy taste, which is famous for its cough and phlegm. Those who live in the mountains pick up these fruits and soak alcohol. Soak it in a distilled liquor at about 35 degrees and leave it for six months to produce a soft red wine, which is effective in strokes, coughs, gastrointestinal disorders, and lack of nourishment. Drink a glass of soju glass three times a day. It is especially good for people who are weak, and if you eat for a long time, blood circulation is good, muscles and bones are strong, urine is released, constipation is eliminated, fatigue is easily eased, and yanggi is counted.

If you can't drink or don't like alcohol, soak the rowan berries for 5 hours and then steam them to make powder. Eat one spoonful of rice (5 grams) three times a day with hot water. Respiratory diseases, bronchitis, cough, pulmonary tuberculosis, asthma is very good.

You can also pour alcohol with rowan stems or twigs, and pour alcohol three to four times the amount of ingredients, aging for six months to a year, and take a glass of soju for a long time. Good for rheumatoid arthritis, neuralgia, cough, etc.

Rowan grows mainly on high and cold mountaintop ridges. Especially on Ulleungdo, there are many rowan trees. If you climb the adult peak of Ulleungdo in autumn, all the trees with red leaves are rowan trees. The rowan leaves are colored earlier than other trees, so you can see them at a glance from a distance. On Ulleungdo, it grows very large because it is common and beautiful enough to plant all the roadside trees by rowan trees. This is because the land of Ulleungdo is so oily.

The rowan is written in Chinese characters as Jeongdeung (丁 公 藤). Even though it is not a vine, it has a girdle because Chinese vines that resemble Korean rowan are called hole lamps. It is correct to use rowan as kanmok. In addition, there are various names such as Hwachu (花 楸), Baekhwahwa (() and Hwachu (山花 楸) and rowan (馬 家 木). It is named after the early spring snow when it is soaring like a horse's teeth. It is also said that the stem bark resembles horse skin.

Rowan has a good effect on stroke, hypertension, gastrointestinal diseases, cough, neuralgia, rheumatoid arthritis. The nature is warm and the taste is spicy. When you stalk the stem, it has an unusual scent, and people in the mountains or monks in the temple cut the rowan twigs and drink tea. It is slightly spicy but has a fresh scent.

The rowan has the effect of hardening the kidneys, strengthening the waist and legs, releasing clogged blood vessels, relieving numbness of the hands and feet, sweating, healing boils and inflammation, and changing white hair. In Dong Bogam (東 풍), it is said that it improves abundance and bleeding, sees the weakness of old man and body, improves sexual function, strengthens waist strength and leg vein and blacks white hair.

The taste is sweet and bitter and the nature is flat. Stems and bark are tasty and cold. Stop coughing, sputum, stiffen the spleen and urinate well. Treat chronic bronchitis, pulmonary tuberculosis, or edema. Strengthen the lungs and increase the fluid. Treats gastritis, gastrointestinal disorder, vitamin A and C deficiency. Relax your mind and make you sleep better.

When using rowan bark as medicine, scrape the outer bark, chop the inner bark finely, pour 30-40 grams a day into a bowl of water, decoct until three times a day, and drink until the water is reduced to half. Root bark or twigs can also be used instead of the bark, and rowan oil can be used as a medicine, and rowan oil is an excellent treatment for neuralgia, arthritis, and stroke. Chop the rowan, put it in the Oji jar, turn it over, pour the chaff over it, and set it on fire to burn it. Two teaspoons of this oil drink 200 milligrams of bottled water three times a day. It has a very good effect on poor stroke and arthritis.

Rowan fruit is a good medicine for people with a lot of professions such as singers and teachers. When you have a thirsty or noisy sound, or when you have phlegm in your throat, eat it with rowan berries or eat it with powdered water. In North Korea, rowan berries are made and marketed to treat coughs and bronchial diseases, and rowan liquor is also widely known. The rowan tree types are rowan, dangma, chavitang, and western rowan, but all have the same effect.

Fish jelly is a food dictionary (noun) that crushes the flesh of fish and mixes powder, seasonings, etc., and is cooked on a wooden board.

The encyclopedia of fish paste is a food made by adding salt to fish meat and slicing it, and then seasoning with sugar and starch to make dough, steaming or baking to heat and solidify protein. It is called. It was said that it started making in the Muromachi period (actual age, 1336-1573), and at first, it was crushed with fish like catfish and rounded with a large bark skewer. In Korea, fish cakes first appeared in the rumors of the middle class among cookbooks in the 1700s. The book was written by Lee Kyo-pyo, a kanji, and he ate fish cakes from Japan and wrote Cape Kamabo (可 麻 甫 串) as the name of Japan. Cape Gomabo, which is listed in the rumors, is sliced fish meat, topped with pork, beef, mushrooms, sea cucumber, green onions, red pepper, and so on to make 3, 4 turns, and rolled like a rolled bell. Slice and eat Fish cakes are high in protein and digestible. It is a good fish cake that is white, glossy and elastic. It has a good feeling of biting in the mouth, and the more you chew, the more it tastes. Care is required for preservation because it is perishable. It is often eaten as it is, but can be widely used for skewers and miso stew. It is a unique food using the characteristics of fish meat protein. Crab meat is also an application of fish paste.

The present invention is a food prepared from the frog as a main ingredient, but may be similar in terms of a recipe using animal protein, but the animal protein is ground beef, browned, seasoned with cooked food and fish grounded browned, seasoned with It tastes completely different from food, and you won't think of beef balls or fish cakes made from ground beef.

There is also a significant difference in that the main ingredient is a frog (amphibian), which is completely different from the classification of species from beef (mammal) and fish (fish).

In addition, as a functional fish paste, ginseng, soybean, seaweed, rice flour, early spring, cheese, egg, bread flour, poultry, mushroom, freshwater fish, crab, ginkgo, shrimp, squid, kelp, anchovy, black bean, safflower seed Patent application has been registered for the manufacturing method of various fish paste prepared in the form of fried or steamed.

However, the present invention has a fundamental difference in that the amphibian is made of frogs as a main ingredient. As described above, the manufacturing method is similar, but the difference in taste of fish paste is mainly different from the meatballs made of beef and fish. The present invention, which is a main ingredient, shows a remarkable difference in taste, and the fish cake and the present invention are different in terms of results and effectiveness.

Literature Information of the Prior Art

[Document 1] Application No. 10-2005-0039450 'Method for producing squid fish cake'

[Document 2] Application No. 10-2001-0038070 'Mushroom containing fish paste'

[Document 3] Application No. 10-2001-0076895 ‘Fish paste with herbs and herbs added’

[Document 4] Application No. 10-2002-0068929 'Method for preparing seaweed fish paste and seaweed fish paste prepared by the preparation method'

[Document 5] Application No. 10-2001-0016410 'Ginseng fish paste and manufacturing method thereof'

[Document 6] Application No. 10-2001-0005092 'Method for manufacturing fish cake'

Document No. 10-2000-0037170 Processed food containing peony or nutmeg extract

[Document 8] Application No. 10-2004-0100369 'Fish paste made from puffer fish meat and its manufacturing method'

[Document 9] Application No. 10-2001-0083853 'Method for producing oyster fish cake'

[Document 10] Application No. 10-2003-0075876 ‘Bean soybean paste paste and manufacturing method thereof’

In the case of a conventional frog-based dish, only the frog's hind legs are used for cooking and the rest is discarded.

The entire use of the frog caused disgust, making it unpleasant to eat, and the feeling of the frog's biting touch caused women to resist, making it a favorite food for some gourmets.

It does not cause disgust when eating, and it removes fishy smell and adds smell (smell) without losing its original taste (taste), and improves the appetite of losing the appetite with watery feeling. It improves the elastic texture (tactility) and uses the farmed frog as a legitimate ingredient without compromising the wildlife protection law, and removes aversion from taste and visual aspects to satisfy the five senses.

In addition, it is a food that is used as a functional additive to double the efficacy of frogs. It is effective as a medicinal agent for people with weak body through herbal medicines such as rowan and ginseng, and people who eat through hungry with deep broth and chewy taste. Improve the overall acceptability of the.

Grind the abomination frog without cooking it and transform the frog into the desired shape, add flour and starch to give it a textured texture, and mix the spices like green tea and basil. Eliminate and double the weakness by using rowan, ginseng, new ginseng seed, and roasted sake that goes well with the frogs of pro-quality.

It also has the feature of adding sweet and sweet taste with corn beard without adding sweetness with sugar or artificial sweetener.

As described above, the manufacturing method of the medicine of the present invention according to the present invention has a good effect on improving weakness and weakening of the stomach, but gives a sense of unpleasant taste of chewy meat and chew, and the unpleasant smell peculiar to frogs It smells like 'silk-naeng' or 'smell', but it removes unpleasant odors by using spices and herbs such as ginseng, ginseng seed, roasted earthworm, garlic, ginger, green tea, bay leaf, and basil. He gave me a chewy taste of flesh.

In addition, there is a case in which the traditional Chinese herbal medicine used as a subsidiary ingredient to add aroma and taste in the conventional cooking process, in order to double the peculiar weakness of frogs, the present invention activates the function of the kidneys and specially use the rowan and Saengsam seeds A method of making a supplemental food that does not have the unique objection of herbal medicine while doubling the effect on wind (Mungpoong, Dungpoong, Fungyeol) by using the unprecedented gut (name of earthworm medicinal herb), which is generally hateful and used as a food ingredient. In particular, it is characterized by having a high preference (symbolism), such as sensory test evaluation without rejection of Saengsam seeds and earthworms (earthworms), garlic, green tea, bay leaf, basil is a material used as a conventional spice, but According to the manufacturing method and manufacturing steps in the invention, there are different characteristics from the application of general spices, and the effect is It has a superior effect than the effect of the spice used by the simple method in the zone, and it replaced the artificial sweetener with quince and cornbeard, and added aftertaste refreshed and sweet.

 In particular, when the frog is used as a whole, the problem of being reluctant to eat due to aversion is left.

Frogs have long been used as a potent drug for pulmonary tuberculosis because they are nutritious and rich in protein.

In particular, hibernating frogs are used as a nourishing agent for men with weak nourishment. Actual frogs have a weak five-necked body, and the body is very tired and motivated to eat the same effect.

Eggs wrapped in gelatinous pouches are also known to be excellent energizers, so lumps of egg are used for sexual dysfunction, erectile dysfunction, to strengthen the stomach and aid digestion.

If you do not have the energy and weak stomach function is good to eat born naturally weak, poor development and nasal function is down, you can see the effect of indigestion.

Good for those who have no energy after childbirth, those who are weak, and children who are growing up, and have diuretic to help reduce edema and urinate well.

Frogs that are full of stomach, sound of water, always try to drink water, rough skin, dark skin, and swelling all over the body are especially effective for improving weakness and improving stomach condition. Ginseng for improving the constitution, bird ginseng seed to improve the kidney function, and a good earthworm (earthworm), which is effective for Doopoong, Mungpoong, and wind heat, are used as main ingredients, and in the manufacturing method of medicinal foods that double the efficacy of frogs using various herbal medicines. It is about.

The most important ingredients used as subsidiary materials are rowan and ginseng, but their effects are well known, including stamina, metabolism, stress relief, toxin removal, and anticancer activity. Cough, neuralgia, rheumatoid arthritis, etc. are good for. The nature is warm and the taste is spicy. When you stalk the stem, it has an unusual scent, and people in the mountains or monks in the temple cut the rowan twigs and drink tea. It is slightly spicy but has a fresh scent.

The rowan has the effect of hardening the kidneys, strengthening the waist and legs, releasing clogged blood vessels, relieving numbness of the hands and feet, sweating, healing boils and inflammation, and changing white hair. In Dong Bogam (東 풍), it is said that it improves abundance and bleeding, sees the weakness of old man and body, improves sexual function, strengthens waist strength and leg vein and blacks white hair.

The taste is sweet and bitter and the nature is flat. Stems and bark are tasty and cold. Stop coughing, sputum, stiffen the spleen and urinate well. Treat chronic bronchitis, pulmonary tuberculosis, or edema. Strengthen the lungs and increase the fluid. Treats gastritis, gastrointestinal disorder, vitamin A and C deficiency. Relax your mind and make you sleep better.

When using rowan bark as medicine, scrape the outer bark, chop the inner bark finely, pour 30-40 grams a day into a bowl of water, decoct until three times a day, and drink until the water is reduced to half. Root bark or twigs can also be used instead of the bark, and rowan oil can be used as a medicine, and rowan oil is an excellent treatment for neuralgia, arthritis, and stroke. Chop the rowan, put it in the Oji jar, turn it over, pour the chaff over it, and set it on fire to burn it. Two teaspoons of this oil drink 200 milligrams of bottled water three times a day. It has a very good effect on poor stroke and arthritis.

 The second most important ingredient of the new ginseng seed is the sweet taste and the very characteristic. Mainly enter the liver and kidneys to protect the liver and kidneys and brighten the eyes. Saengsam seeds contain minerals such as calcium, magnesium, sodium, nickel, radium, iron, zinc, manganese and copper, and sugars, alkaloids, oils, vitamins B1 and B2, which help nourish the body and strengthen kidney function. , Kidney weakness is caused by phonia, oil well, dreams and good effect. In addition, to strengthen the bones and strengthen the back strength, weak kidney function to treat the lower back and knees sore, and to pee urine and poor urine, diarrhea is better. The liver also brightens the eyes and protects the fetus.

 The third most important earthworm (material) used in subsidiary materials is to soak the earthworm in cold water for more than 10 hours to vomit the impurities and dry it in the shade. The earthworm has diuresis, antipyretic effect, blast, stroke and epilepsy. It is known to have an effect of treating wind fever.

The fourth important quince among the ingredients used in the subsidiary materials is alkaline foods rich in minerals such as calcium and iron, and the fruit is sliced and used as medicinal herbs. It helps metabolism, promotes the release of digestive enzymes, and manages a number of cramping symptoms, such as muscle spasms. Also, it is medicinal for quarantinary soil, pneumonia, bronchitis, sudden swelling, heat eating, neck rest, and headache. It works to remove a variety of pain and inflammation, improves the stomach and refreshes when the legs are weak. An important part of Chinese quince is about 5% of sugar, mainly in the form of fructose. This fructose, which sweetens the quince, has the effect of preventing the rise of blood sugar more than other sugars. It not only slows the absorption of sugar in the body but also quickly consumes the sugar that has already been absorbed. The sour taste of Chinese quince is organic acid, including malic acid, which helps metabolism, and the tannin component of the astringent taste relieves skin, which is why it is prescribed in herbal medicine to people suffering from diarrhea. The sour taste of the quince is a convergent action that accepts the collapsed state, such as exhausted energy and relaxed muscles. In oriental medicine, it is known to have an excellent effect in severe cough due to cold, bronchitis, pneumonia. The effects of the quince listed in the `` Horbaceous cortex '' are to relieve the poison and sputum, to soothe the stomach when the stomach grows, to soothe diarrhea, and to wash the hair soaked in oil to heal the white hair.

 Garlic is a spice used to double the taste and aroma as described above. Garlic facilitates blood circulation, increases red blood cells, and supplies fresh blood to the body, thus keeping the cells young, preventing aging, and improving stamina. It is known. In addition, it improves blood vessel metabolism and cleans and makes sticky blood clean and prevents cancer, heart disease and cerebrovascular disease, which are the leading causes of adult diseases, and is good for arteriosclerosis. Maintain and improve hypertension. And all human diseases are caused by weakened immunity and resistance, garlic is an essential food for our diet to improve resistance to the human body. It is effective for the elderly and the sick after eating it with milk, and in the Herbal Momo, it is said to be "to weaken the body, to fix the dry mouth, to develop cardiopulmonary, to remove heat poison, to shine skin, and to drink cold milk with garlic. "It's good and old people should boil it and eat it. If you eat ginger or leek, it's good for nausea of children." Allicin contained in garlic has stronger antimicrobial activity than penicillin, and even if diluted 120,000 times, it was found to have antimicrobial activity against Mycobacterium tuberculosis, Diphtheria bacteria, Heterogeneous bacteria, Typhoid bacteria, and Gonococcus. Raw garlic is also known to be more potent than penicillin and tetramycin. For this reason, it is also good for the prevention of food poisoning, because it suppresses the growth of bacteria in the intestine, and also has a function to improve the function of the intestine. It also kills the influenza virus of the cold and also has antiviral effects that weaken its strength.

 Green tea has been researched in various fields, including representatives of cancer suppression, cholesterol removal, arteriosclerosis prevention, food poisoning prevention, infectious disease prevention (typhoid, erythropoies, cholera bacteria, enteritis vibrio bacteria, etc.), tooth decay prevention (tooth tooth surface) Fluorine coating effect, suppression of tartar formation, bactericidal action against tooth decay bacteria), and other antioxidants, anti-aging effect, heavy metal removal effect, anti-diabetic effect, prevention of fatty liver, diet effect, anti-allergic effect, Inhibition against HIV virus reverse transcriptase, detoxification effect of tobacco, bad breath and odor removal effect, tea fragrance component function, alkaline constitution improvement effect, inflammation treatment effect, memory and judgment enhancement, skin beauty effect, immunity enhancement, stress relief, Constipation-improving effect, physiological action of caffeine, physiological action of deanine, radioactivity detoxification effect.

Laurel leaves are used as an aromatic dry matter or coating agent, and when 2-3g dried leaves are poured with 300cc of water, they have an analgesic effect on neuralgia and rheumatism.

Berries contain fatty and essential oils, which are used as ingredients for perfumes, spices for sauces, and spices for lamb dishes.

Raw leaves have a bitter bitter taste, but dried leaves are sweet and strong and have a unique aroma, so they are widely used spices for Western cuisine.

In addition, it promotes appetite, adds flavor, and is excellent in preservatives, so it is used as a flavoring agent for sauces, sausages, pickles, and soups, and is widely used for cooking fish, meat, shellfish, etc.

It is also a natural insect repellent, so if you put two or three dried bay leaves in a rice poison, you won't get bugs.

Basil is a sweet and strong medicinal herb that is fragrant in the air just by plucking its leaves.

Essential oils extracted from the leaves of basil are used in perfumes, but in the past they were used as a medicine for neuropathy, rheumatism, dried, powdered, and carried in small pockets.

It is one of the popular herbs because it is strong in heat and widely used in cooking. Aromas of various dishes, including Italian foods, are used, and the leaves are pickled in olive oil and beanie to make the fragrance fresh.

It is a fragrance that is indispensable for cooking tomatoes, and is widely used for cooking chicken, seafood, vegetables and salads, spaghetti, pizza pies, stews, soups and sauces.

Osimene (alphamene), alpha-pinene (α-pinene) is a component of, Jinhae (로), fever, detoxification, diarrhea, constipation, etc. It is also used.

Ginger is spicy and warm in nature, acting on the lungs, spleen and stomach. It has the effect of getting cold energy into the lungs and sweating, and also warms the inside to stop vomiting and swelling. Therefore, a mild cold and cough, cold and vomiting is mainly used when a lot of walls. The results of pharmacological experiments revealed that there was an inhibitory effect on central vomiting, a sanitary effect, a temporary blood pressure elevation, and an antibacterial effect.

Important natural sweeteners used in the present invention include the licorice for sweetness and the differentiation of the processing method and manufacturing process of corn beard for sweetness and sweet broth flavor. The general characteristics are as follows.

In Dong Bogam, “Licorice controls the heat and fraud of the five chapters, normalizes the physiology of the eyes, nose, ears, and stool, communicates all blood vessels, strengthens muscles and bones, and improves nutrition. As well as detoxifying the toxicity of all medicine and 72 kinds of stone (石 藥) and 1200 kinds of herb (草 서로) harmonize with each other to make the drug appear well because the nickname is called Kukno (國 老). " Is written.

Licorice in oriental medicine is a weakness of the function of the stomach, it is effective for the lack of energy and lack of motivation due to the body's drowsiness, weakness of the limbs, anorexia, thinning of the stools, and uneven pulse due to lack of blood in the heart. It is used for the symptoms of heartburn, stabilizing the mind to control hysteria, the effect on the lungs, the effect of thickening, expectoration, and to stop cramping and pain in the stomach. In addition, to relax the muscles of the limbs, and most of all, ginger jujube and the various poisons that have the excellent effect.

In Chinese medicine, there are countless cases of narcotic medicines prescribed mainly for licorice, sputum, hepatitis, epilepsy, gangjeong, expectoration, dry stomach, fruit poisoning, musculoskeletal, bronchial asthma, cough, stroke, phlegm, diabetes, chronic gastritis , Beauty, Snake bites, Constipation, Bobby, Blood, Abdominal pain, Rhinitis, Stomach weakness, Birth loss, Eczema, Food poisoning, Nervous breakdown, Heart disease, Duodenal ulcer, Adison disease, Underarm, Oroprotection, Chill, Carbuncle, Palliative effect, Stomach cramps, stomach ulcers, stomach pain, penile pain, diuresis, sore throat, nourishment, intestinal action, venom, cough, soothing, pain relief, Jinhae, changyang, asthma, poisoning, tonsillitis, dermatitis, antibacterial action, antiallergic, anticancer (stomach cancer) , Anti-inflammatory, antihistamines, detoxification, seawater, fever, jaundice and many other conditions are used.

In addition, Chinese medicine metabolism 'corn corn lowers blood sugar, effective for diabetics and blood pressure. It helps to prevent adult diseases by dropping cholesterol. '

In one shot, the beard is mainly used. 'Chinese medicine' is described in the Korean herbal medicine as "diuretic when the urine is stinging and not effective as a corn beard is effective", and dried well for 5-10g a day to drink acute gastritis, nephritis, pregnant women edema (종)

 The main ingredient of the present invention is a legally edible farming frog, using the rowan, ginseng, ginseng seeds, roasted (worms), Chinese quince, garlic, ginger, green tea, laurel leaves, basil as an unpleasant, unpleasant fish The present invention relates to a method of manufacturing a medicines food that removes odors and does not have a disgusting feeling with a chewy flavor, rather than a bad taste.

The first step of the present invention is a preparatory step for preparing the basic broth, the first bag containing 10 to 20 parts by weight of green tea in burlap, quince 10 to 20 parts by weight, laurel leaves 2 to 5 parts by weight, corn beard 10 to 20 2 parts by weight, 5 to 10 parts by weight licorice, 5 to 10 parts by weight garlic, 50 to 100 parts by weight rowan, 50 to 100 parts by weight ginseng, 20 to 50 parts by weight Saesam seeds, 20 to 50 parts by weight This is the first step in preparing the third bag.

The second step is to prepare the basic broth and put the first bag in 1000 parts by weight of water at room temperature to heat the water temperature reaches 70 to 80 degrees Celsius and heated for 10 minutes to maintain the water temperature between 70 to 80 degrees Celsius After removing the first bag and heating again, when the water temperature reaches 95 to 100 degrees Celsius, put the second bag and the third bag and heat the water for 10 to 20 minutes to maintain the temperature of 95 to 100 degrees and then remove the second bag After maintaining the temperature of the water to 95 to 100 ° C is a second step to create a basic broth to remove the third bag after heating for 50 to 60 minutes.

In the third step, put 500 parts by weight of frog in the basic broth of 95 degrees to 100 degrees of the second step, boil for 5 to 10 minutes, and then take out the frog, put 100 to 200 parts by weight of duck bone, and 50 to 100 parts by weight, 50 to After heating for 60 minutes at 95 to 100 degrees Celsius is the third step to produce the duck broth, the retrieved duck frog and broth.

In the fourth step, the frog removed in the third step is put in a dehydrator rotating 200 times per minute, and then dehydrated for 1 minute, and then 0.5 to 1 part by weight of basil, 0.1 to 0.2 part by weight, and 2 to 5 weight of salt per 100 parts by weight of the dehydrated frog. Add 1 to 2 parts by weight of minced garlic, grind meat with a grinder, add 20 to 70 parts by weight of flour, 10 to 50 parts by weight of starch, stir with a stirrer, and boil in boiling water at 100 degrees Celsius for 5 to 10 minutes. It is a method of manufacturing a medicine box food, characterized in that the step is prepared in the frog broth.

In one embodiment, the fourth step is boiled in boiling water of 100 degrees Celsius of the fourth step 5 to 10 minutes, fried in cooking oil heated to 150 to 170 degrees 1 minutes 30 seconds to 3 minutes Method of making food.

In one embodiment, the cooking oil is a method for producing medicinal foods, characterized in that the oil soluble by dipping 10 to 50 parts by weight of the grass per 500 parts by weight eluting the fat-soluble red pigment of the grass.

As an example, after the fourth step, 10 to 100 parts by weight of red pepper powder, 2 to 10 parts by weight of red pepper, 2 to 10 parts by weight of chopped garlic, 2 to 10 parts by weight of ginger, 20 to 50 parts by weight of mushrooms, bean sprouts 20 Method of producing a medicine for food, characterized in that additionally added to 100 parts by weight and further heated for 5 to 10 minutes at 95 to 100 degrees Celsius.

Hereinafter, embodiments of the present invention will be described.

<Example>

Example: A method for producing medicinal foods prepared by the method of the present invention

The first step is a preparatory step for preparing the basic broth, the first bag containing 10 to 20 parts by weight of green tea in burlap, quince 10 to 20 parts by weight, bay leaf 2 to 5 parts by weight, corn beard 10 to 20 parts by weight, Licorice 5 to 10 parts by weight, a second bag containing 5 to 10 parts by weight of garlic, rowan 50 to 100 parts by weight, 50 to 100 parts by weight of ginseng, 20 to 50 parts by weight of ginseng seeds, a third bag containing 20 to 50 parts by weight The first step is to prepare.

The second step is to prepare the basic broth and put the first bag in 1000 parts by weight of water at room temperature to heat the water temperature reaches 70 to 80 degrees Celsius and heated for 10 minutes to maintain the water temperature between 70 to 80 degrees Celsius After removing the first bag and heating again, when the water temperature reaches 95 to 100 degrees Celsius, put the second bag and the third bag and heat the water for 10 to 20 minutes to maintain the temperature of 95 to 100 degrees and then remove the second bag After maintaining the temperature of the water to 95 to 100 ° C is a second step to create a basic broth to remove the third bag after heating for 50 to 60 minutes.

In the third step, put 500 parts by weight of frog in the basic broth of 95 degrees to 100 degrees of the second step, boil for 5 to 10 minutes, and then take out the frog, put 100 to 200 parts by weight of duck bone, and 50 to 100 parts by weight, 50 to After heating for 60 minutes at 95 to 100 degrees Celsius is the third step to produce the duck broth, the retrieved duck frog and broth.

In the fourth step, the frog removed in the third step is put in a dehydrator rotating 200 times per minute, and then dehydrated for 1 minute, and then 0.5 to 1 part by weight of basil, 0.1 to 0.2 part by weight, and 2 to 5 parts by weight of salt per 100 parts by weight of the dehydrated frog. Add 1 to 2 parts by weight of minced garlic, grind meat with a grinder, add 20 to 70 parts by weight of flour, 10 to 50 parts by weight of starch, stir with a stirrer, and boil in boiling water at 100 degrees Celsius for 5 to 10 minutes. It is a method of manufacturing a medicine box food, characterized in that the step is prepared in the frog broth.

Comparative Example 1: Method for producing boiled yaksen food skipped steps 1 and 2 of the present invention

Add 500 parts by weight of frog to 95 degrees to 100 degrees of dead fish, boil for 5 to 10 minutes, take out the frog and put 100 to 200 parts by weight of duck bone, 50 to 100 parts by weight of 95 degrees to 100 degrees After further heating, the duck bones and the yellow feathers were made to produce a frog broth, and then the removed frogs were put in a dehydrator rotating 200 times per minute, and then dehydrated for 1 minute, and then 0.5 to 1 parts by weight of basil and 100 to 1 parts by weight of pepper, dehydrated. 0.2 parts by weight, 2 to 5 parts by weight of salt, 1 to 2 parts by weight of minced garlic, grind meat with a grinder, and then add 20 to 70 parts by weight of flour and 10 to 50 parts by weight of starch, stir with a stirrer and boil at 100 degrees Celsius. After boiled for 5 to 10 minutes in water is a manufacturing method of medicines, characterized in that the food is prepared by putting in the frog stock.

Comparative Example 2: Method of producing a medicinal herb boiled boiled omitting steps 1, 2, and 3 of the present invention

Add 500 parts by weight of frog to 95 ° to 100 ° C and boil it for 5 to 10 minutes, and then take out the frog. 0.5 to 1 part by weight of basil, 0.1 to 0.2 part by weight of pepper, 2 to 5 parts by weight of salt, chopped garlic 1 to 2 parts by weight of the meat grind with a grinder and then 20 to 70 parts by weight of flour, 10 to 50 parts by weight of starch and stirred with a stirrer and boil the frog boiled in water for 15 to 30 minutes It is a manufacturing method.

Comparative Example 3 Method of Manufacturing Yaksen Food Which Is Not Molded by Meat Frog

The first step is a preparatory step for preparing the basic broth, the first bag containing 10 to 20 parts by weight of green tea in burlap, quince 10 to 20 parts by weight, bay leaf 2 to 5 parts by weight, corn beard 10 to 20 parts by weight, Licorice 5 to 10 parts by weight, a second bag containing 5 to 10 parts by weight of garlic, rowan 50 to 100 parts by weight, 50 to 100 parts by weight of ginseng, 20 to 50 parts by weight of ginseng seeds, a third bag containing 20 to 50 parts by weight The first step is to prepare.

The second step is to prepare the basic broth and put the first bag in 1000 parts by weight of water at room temperature to heat the water temperature reaches 70 to 80 degrees Celsius and heated for 10 minutes to maintain the water temperature between 70 to 80 degrees Celsius After removing the first bag and heating again, when the water temperature reaches 95 to 100 degrees Celsius, put the second bag and the third bag and heat the water for 10 to 20 minutes to maintain the temperature of 95 to 100 degrees Celsius, the second bag After the removal is a second step of making a basic broth to remove the third bag after heating for 50 to 60 minutes while maintaining the temperature of the water 95 to 100 ℃.

In the third step, put 500 parts by weight of frog in the basic broth of 95 degrees to 100 degrees of the second step, boil for 5 to 10 minutes, and then take out the frog, put 100 to 200 parts by weight of duck bone, and 50 to 100 parts by weight, 50 to After heating for 60 minutes at 95 to 100 degrees Celsius is the third step to produce the duck broth, the retrieved duck frog and broth.

The fourth step is the frog removed in the third step and 0.5 to 1 parts by weight of basil, 0.1 to 0.2 parts by weight of pepper, 2 to 5 parts by weight of salt, 1 to 2 parts by weight of crushed garlic and put in boiling water of 100 degrees Celsius 15 It is a method for producing a medicine, characterized in that boiled for 30 minutes to produce.

Sensory tests were carried out to compare the elasticity of the meat (obtained taste), unpleasant smell, broth taste, preference (hate) and the overall taste in the manufacturing method of the medicines prepared in Examples and Comparative Examples.

The sensory test was carried out for the sensory test group of 20 to 40 years old and well trained, and the results are shown in Table 1 below.

 The sensory tests were conducted on texture (elasticity of meat), off-flavor (unpleasant odor), taste of broth, and preference (disgust). After the test subject recorded the score, the average value of the test score was obtained and recorded.

5: Very good (not chewy or bitter, good to eat (elasticity), no unpleasant smells, very delicious broth taste (no sign), no disgust at all)

4: good (good texture, no unpleasant smell, delicious soup taste, no aversion)

3: normal

2: bad or not good (the meat is not good to eat, it smells slightly unpleasant, the taste of the broth is not good, I feel disgusted)

1: very bad (sloppy or chewy meaty. Unpleasant smell, no broth taste, a lot of disgust)

TABLE 1

 Example  Comparative Example 1  Comparative Example 2  Comparative Example 3 Organization  4.6  4.3  4.2  2.8 Odor  4.7  3.7  3.1  2.8 Symbol  4.7  3.8  2.8  3.5 preference  4.7  4.7  4.6  1.5 Average  4.68  4.13  3.67  2.65

 As a result of the sensory test, the texture of Comparative Example 1 and Comparative Example 2 was not significantly different from the Examples, but the Example showed a good evaluation result, and Comparative Example 3 was very inferior in texture (texture).

Off-flavor (unpleasant odor) showed a big difference, and the taste of broth showed a difference, especially in Comparative Example 2, a lot of difference, and preference (Hate) in Comparative Example 3 .

In the case of Example and Comparative Example 1 as a whole, the Example received a good evaluation as a whole, Comparative Example 2 received a superior evaluation of the degree of preference (soup taste), Comparative Example 3 with many differences in preference.

In addition, through the sensory test group, the lunch and dinner was produced by the manufacturing method of the medicines of the present invention for 5 days through a total of 10 times a sample of the body change questionnaire results 70% of the moisture (陰濕) In addition, he said that the disease caused sweating in the testicles was noticeably better or that there was no loss of humidity compared to before.

Claims (4)

  1. First step; First bag containing 10 to 20 parts by weight of green tea in burlap bag, quince 10 to 20 parts by weight, bay leaf 2 to 5 parts by weight, corn beard 10 to 20 parts by weight, licorice 5 to 10 parts by weight, garlic 5 to 10 parts by weight A first step of preparing a third bag containing the second bag, 50-100 parts by weight of rowan, 50-100 parts by weight of ginseng, 20-50 parts by weight of saengsam seeds, 20-50 parts by weight of sauerkrain;
    Second step; Put the first bag to 1000 parts by weight of water at room temperature, and when the water temperature reaches 70 to 80 degrees Celsius, it is heated for 10 minutes to maintain the water temperature between 70 to 80 degrees Celsius, and then heated again after removing the first bag When the temperature of the water reaches 95 to 100 degrees Celsius, put the second bag and the third bag and heat the water for 10 to 20 minutes to maintain the temperature of 95 to 100 degrees Celsius, remove the second bag and then keep the temperature of the water 95 to 100 degrees Celsius A second step of making a basic broth to remove the third bag after heating for 50 to 60 minutes while maintaining;
    Third step; Put 500 parts by weight of frog in the basic broth of the second stage 95 to 100 degrees boiled for 5 to 10 minutes, then rescue the frog and put 100 to 200 parts by weight of duck bone, 50 to 100 parts by weight of 95 to 95 degrees for 60 minutes A third step of preparing the frog broth by releasing the duck bone and the crown after continuing heating the seed to 100 ° C .;
    Fourth step; The frog removed in the third step is put into a dehydrator rotating 200 times per minute and dehydrated for 1 minute, and then 0.5 to 1 parts by weight of basil, 0.1 to 0.2 parts by weight of pepper, 2 to 5 parts by weight of salt, and chopped garlic per 100 parts by weight of dehydrated frog. Add 1 to 2 parts by weight, grind meat with a grinder, add 20 to 70 parts by weight of wheat flour, 10 to 50 parts by weight of starch, stir with a stirrer, and boil in boiling water at 100 degrees Celsius for 5 to 10 minutes. Manufacturing method of medicines, characterized in that the food is prepared in
  2. The method according to claim 1, wherein the fourth step is replaced by boiling in the boiling water of 100 degrees Celsius for 5 to 10 minutes by frying in the cooking oil heated to 150 to 170 degrees for 1 minute 30 seconds to 3 minutes. How to prepare medicinal foods
  3. The method of claim 2, wherein the cooking oil is immersed in 10 to 50 parts by weight of the paper per 500 parts by weight 48 hours to produce a medicinal foods characterized in that the oil was eluted with the fat-soluble red pigment.
  4. The method according to claim 1, wherein after the fourth step, 10 to 100 parts by weight of red pepper powder, 2 to 10 parts by weight of red pepper, 2 to 10 parts by weight of chopped garlic, 2 to 10 parts by weight of ginger, 20 to 50 parts by weight of mushrooms, bean sprouts 20 to 100 parts by weight of the method of producing a medicine for the food, characterized in that further heating for 5 to 10 minutes at 95 to 100 degrees Celsius
KR1020090039987A 2009-05-08 2009-05-08 The way to make yaksun food, the food good for health KR20100121035A (en)

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KR101408297B1 (en) * 2013-03-21 2014-07-02 조재근 A processing method of untwisted squild cutlet and the untwisted squid cutlet thereof
CN104719923A (en) * 2015-04-10 2015-06-24 黄佩霞 Medicated diet recipe capable of improving lumbar muscle strain and making method of medicated diet
CN104719905A (en) * 2015-04-11 2015-06-24 黄佩霞 Medicated diet recipe with slimming function and making method for medicated diet recipe
CN104719903A (en) * 2015-04-10 2015-06-24 黄佩霞 Medicated diet recipe with function of maintaining beauty and keeping young and making method of medicated diet
CN104719904A (en) * 2015-04-11 2015-06-24 黄佩霞 Medicated diet recipe with cough relieving and lung moistening functions and making method for medicated diet recipe
CN104738664A (en) * 2015-04-10 2015-07-01 黄佩霞 Herbal cuisine with effect of regulating spleen and kidney and preparation method thereof
CN104738631A (en) * 2015-04-11 2015-07-01 黄佩霞 Formula and preparation method for herbal cuisine capable of nourishing yin and strengthening yang
CN104799168A (en) * 2015-04-28 2015-07-29 黄佩霞 Herbal cuisine formula capable of relieving coughs and preparation method thereof
CN105249340A (en) * 2015-11-28 2016-01-20 黄佩霞 Medicinal diet formula capable of relieving gout and making method thereof
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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101408297B1 (en) * 2013-03-21 2014-07-02 조재근 A processing method of untwisted squild cutlet and the untwisted squid cutlet thereof
CN104719923A (en) * 2015-04-10 2015-06-24 黄佩霞 Medicated diet recipe capable of improving lumbar muscle strain and making method of medicated diet
CN104719903A (en) * 2015-04-10 2015-06-24 黄佩霞 Medicated diet recipe with function of maintaining beauty and keeping young and making method of medicated diet
CN104738664A (en) * 2015-04-10 2015-07-01 黄佩霞 Herbal cuisine with effect of regulating spleen and kidney and preparation method thereof
CN104719905A (en) * 2015-04-11 2015-06-24 黄佩霞 Medicated diet recipe with slimming function and making method for medicated diet recipe
CN104719904A (en) * 2015-04-11 2015-06-24 黄佩霞 Medicated diet recipe with cough relieving and lung moistening functions and making method for medicated diet recipe
CN104738631A (en) * 2015-04-11 2015-07-01 黄佩霞 Formula and preparation method for herbal cuisine capable of nourishing yin and strengthening yang
CN104799168A (en) * 2015-04-28 2015-07-29 黄佩霞 Herbal cuisine formula capable of relieving coughs and preparation method thereof
CN105249340A (en) * 2015-11-28 2016-01-20 黄佩霞 Medicinal diet formula capable of relieving gout and making method thereof
CN105410238A (en) * 2015-11-28 2016-03-23 黄佩霞 Medicinal diet formula for improving diarrhea and production method thereof
CN105410621A (en) * 2015-11-28 2016-03-23 黄佩霞 Medicinal diet formula for improving piles and production method thereof

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