KR20100130360A - Noodle manufactured method of water melon for cold noodle - Google Patents

Noodle manufactured method of water melon for cold noodle Download PDF

Info

Publication number
KR20100130360A
KR20100130360A KR1020090049007A KR20090049007A KR20100130360A KR 20100130360 A KR20100130360 A KR 20100130360A KR 1020090049007 A KR1020090049007 A KR 1020090049007A KR 20090049007 A KR20090049007 A KR 20090049007A KR 20100130360 A KR20100130360 A KR 20100130360A
Authority
KR
South Korea
Prior art keywords
lycopene
watermelon
juice
noodle
noodles
Prior art date
Application number
KR1020090049007A
Other languages
Korean (ko)
Other versions
KR101091031B1 (en
Inventor
최창업
Original Assignee
최창업
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 최창업 filed Critical 최창업
Priority to KR1020090049007A priority Critical patent/KR101091031B1/en
Publication of KR20100130360A publication Critical patent/KR20100130360A/en
Application granted granted Critical
Publication of KR101091031B1 publication Critical patent/KR101091031B1/en

Links

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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Noodles (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

PURPOSE: A producing method of noodles for a watermelon cold beef stock noodle(naengmyeon) containing lycopene is provided to offer the taste and flavor of watermelons to the noodles. CONSTITUTION: A producing method of noodles for a watermelon cold beef stock noodle(naengmyeon) comprises the following steps: removing impurities from 300g of chicken bones after dipping in clean water for 7hours; inserting the chicken bone, 50g of carrot, 100g of onion, 10g of garlic, 20g of white portion from spring onion, 2 bay leaves, to 3L of water, and boiling for 3hours to make a stock; collecting 400g of red portion from watermelon, and boiling to make lycopene juice; obtaining a natural dye by boiling 10g of beet with 200g of stock; mixing the lycopene juice and the natural dye, and kneading with 800g of sweet potato starc0, 150g of buckwheat flour, 50g of flour, and 10g of salt; and extracting noodles from the mixture.

Description

수박 냉면의 면 제조 방법{Noodle manufactured method of water melon for cold noodle}Noodle manufactured method of water melon for cold noodle}

본 발명은 수박 냉면을 조리하기 위한 면을 제조하는 방법에 관한 것으로, 수박의 리코펜 성분을 포함하는 냉면용 면을 제조하는 수박냉면의 면 제조방법에 관한 것이다.The present invention relates to a method for producing a surface for cooking watermelon cold noodles, and a method for producing a surface of watermelon cold noodles for producing a surface for cold noodles containing a lycopene component of watermelon.

냉면을 조리하기 위하여 사용되는 면은 메밀가루와 녹말을 혼합한 것을 사용하게 되며, 이러한 면은 일정한 회색빛을 갖게 되는 한편 다양한 맛과 향을 낼 수가 없는 것이었다.Noodles used for cooking cold noodles were mixed with buckwheat flour and starch. These noodles had a constant gray color and were not able to produce various flavors and aromas.

이를 감안하여 과일 향과 색소를 첨가하여 냉면을 만들어 면의 색상을 다양하게 처리하는 한편 그 맛도 다양한 맛을 내도록 하고 있으나, 수박의 맛과 향을 느끼는 한편 그 모양도 수박과 같은 모양을 내지 못하고 있다.In consideration of this, cold noodles are made by adding fruit flavors and pigments to process the color of the noodles in various ways, and the taste is also different. However, the taste and aroma of watermelon are not felt and the shape does not have the same shape as watermelon. have.

본 발명은 냉면을 만들게 되는 면을 제조하는 것으로, 수박의 붉은살 부분인 리코펜 성분이 포함되는 면을 제조함으로써 냉면을 먹을 때 수박의 맛과 향을 느끼도록 하는 것이다.The present invention is to prepare the noodles to make cold noodles, to prepare the noodles containing the lycopene component of the red flesh portion of the watermelon to eat the cold noodles to feel the taste and aroma of the watermelon.

또한 본 발명은 붉은 색 면에 검은 흑임자가 간간이 박혀있도록 함으로써 마치 수박을 잘라 씨가 보이는 듯 한 시각적인 효과를 주도록 하는 것이다.In addition, the present invention is to have a black black seolja intermittently embedded in the red side to give a visual effect as if the seeds are cut by watermelon.

본 발명은 닭 뼈를 주재료로 하여 육수를 생산하고, 수박의 붉은살(리코펜 성분)을 끓여 리코펜 즙을 만들며, 상기 육수에 사탕무를 넣고 끓어 천연색소를 만들고, 상기 리코펜 즙과 천연색소를 혼합하여 끓인 후 고구마 전분과 메밀가루 및 강력분을 반죽하여 반죽면을 만들며, 상기 반죽면으로 냉면용 면을 뽑아주도록 함으로써 이루어지는 것으로, 냉면용 면을 제조할 때 수박의 붉은살 부분인 리코펜 성분이 포합되게 제조함으로써 수박의 맛과 향을 느끼도록 하는 것이다.The present invention is to produce a broth using chicken bone as a main material, to make a lycopene juice by boiling red meat (lycopene ingredient) of watermelon, and to put a beet in the broth to boil natural pigment, to mix the lycopene juice and natural pigment After boiling, kneaded sweet potato starch, buckwheat flour, and strong powder to make a dough surface, and made by pulling the noodles for cold noodles with the dough surface, when preparing the noodles for cold noodles, lycopene component of watermelon By doing so, you can feel the taste and aroma of watermelon.

또한 본 발명은 반죽면을 만들 때 흑임자를 첨가하여 반죽이 이루어지게 함으로써 면의 중간에 흑임자가 박히게 되어 마치 수박에 씨가 박혀 있는 듯 한 시각적인 효과를 볼 수 있도록 하는 것이다.In addition, the present invention is to add a black sew when making the dough surface is made so that the black sediment is stuck in the middle of the surface so as to see the visual effect as if the seeds are embedded in watermelon.

본 발명은 냉면을 조리할 때 사용하는 면이 수박의 붉은살 부분인 리코펜을 포함되게 제조함으로써, 냉면으로 조리를 하면 수박의 맛과 향을 느끼도록 하는 한 편 수박이 지니고 있는 이뇨 작용과 해열 효과를 볼 수 있다.According to the present invention, the noodle used to cook cold noodles contains lycopene, which is a red flesh portion of the watermelon, and when cooked with cold noodles, the diuretic and antipyretic effects of watermelon have a feeling of taste and aroma of watermelon. Can be seen.

또한 본 발명은 흑임자를 첨가하여 마치 수박을 잘라냈을 때 붉은 수박살에 수박씨가 박혀 있는 듯 한 시각적인 효과를 얻도록 하는 한편 흑임자가 지니고 있는 대변을 부드럽게 하는 효과를 볼 수 있다.In addition, the present invention can be seen that the effect of softening the stool possessed by the black sesame while adding a black sesame to get a visual effect as if the watermelon seeds are embedded in red watermelon when cut watermelon.

본 발명은 닭 뼈를 주재료로 하여 육수를 제조하는 육수제조 과정과, 수박의 붉은살(리코펜 성분)을 끓여 리코펜 즙을 만드는 리코펜 즙 제조과정과, 상기 육수에 사탕무를 넣고 끓어 천연색소를 만드는 천연색소 제조과정과, 상기 리코펜 즙 제조과정과 천연색소 제조과정에서 제조된 리코펜 즙과 천연색소를 혼합하여 끓인 후 고구마 전분과 메밀가루 및 강력분을 반죽하여 반죽면을 만드는 면반죽 과정과, 상기 면반죽 과정의 반죽면으로 냉면용 면을 뽑는 면제조 과정을 수행함으로써 이루어지게 된다.The present invention provides a broth manufacturing process for preparing broth using chicken bone as a main ingredient, a lycopene juice preparation process for making lycopene juice by boiling red meat (lycopene ingredient) of watermelon, and adding natural sugar to boil the beet in the broth to make natural pigment. Pigment manufacturing process, the lycopene juice produced in the manufacturing process and the natural pigment manufacturing process and the natural pigments are mixed and boiled and then kneaded sweet potato starch, buckwheat flour and strong powder to make a dough surface, and the surface dough This is done by performing an exemption tank process to draw the cold noodles as the dough side of the process.

본 발명의 육수제조 과정은 닭 뼈의 불순물을 제거한 후 당근, 양파, 마늘과 대파 흰부분 및 월계수 잎을 물에 넣고 끓여 제조하게 되고, 본 발명의 리코펜 즙 제조과정은 수박의 붉은살 부분을 끓여 리코펜 즙을 만들게 되며, 본 발명의 천연색소 제조과정은 상기 육수제조 과정에서 얻어진 육수에 사탕무우를 넣고 끓여 베타닌 성분의 천연색소를 얻어낸다.The broth manufacturing process of the present invention is to remove the bones of chicken bones, carrots, onions, garlic and leek white parts and laurel leaves are prepared by boiling in water, the lycopene juice manufacturing process of the present invention by boiling the red flesh portion of watermelon Lycopene juice is made, and the natural pigment manufacturing process of the present invention is put into the broth obtained in the broth production process beet boiled to obtain a natural pigment of the betaine component.

본 발명의 면반죽 과정은 상기 리코즙과 천연색소를 혼합하여 끓인 후 고구마 전분과 메밀가루 및 강력분을 혼합한 재료에 부어주면서 치대어 반죽을 만들게 되고, 면제조 과정은 상기 된 면반죽 과정에서 얻어진 면반죽을 이용하여 냉면으로 사용되는 면을 기계적으로 뽑아내게 되는 것으로, 면을 뽑아내는 기계적 방식은 공지된 사실이다.The cotton dough process of the present invention is made by mixing the ricotta juice and natural pigment, and then boiled while pouring it into a mixture of sweet potato starch, buckwheat flour, and strong flour, and the exemption tank process is obtained in the above-mentioned cotton dough process It is known to mechanically extract the noodles used as cold noodles using a cotton dough.

본 발명은 상기 된 면반죽 과정에서 흑임자를 첨가하여 반죽을 하여, 면제조 과정에서 면에 드물게 흑임자가 박히도록 함으로써 마치 수박 모양의 냉면에 씨가 있는 것과 같은 효과를 낼 수 있다.The present invention is kneading by adding the black sesame in the above-mentioned cotton dough process, by making the black sesame rarely imbedded in the noodles during the exemption tank process can have the same effect as the seeds in the cold noodles of the watermelon shape.

이러한 본 발명의 상세한 실시예를 살펴본다.Look at this detailed embodiment of the present invention.

본 발명은 닭 뼈를 주재료로 육수를 제조하는 육수제조 과정; 수박의 붉은 살을 끓여 리코펜 즙을 만드는 리코펜즙 제조과정; 상기 육수제조 과정에서 제조된 육수에 사탕무를 넣고 끓어 천연색소를 만드는 천연색소 제조과정; 상기 리코펜 즙 제조과정과 천연색소 제조과정에서 제조된 리코펜 즙과 천연색소를 혼합하여 끓인 후 고구마 전분과 메밀가루 및 강력분을 반죽하여 반죽면을 만드는 면반죽 과정; 상기 면반죽 과정의 반죽면으로 냉면용 면을 뽑는 면제조 과정을 수행함으로써 이루어진다.The present invention provides a broth production process for producing broth as a main ingredient chicken bones; Lycopene juice manufacturing process of boiling red flesh of watermelon to make lycopene juice; A natural pigment manufacturing process of adding sugar beet to the broth prepared in the broth manufacturing process to make natural pigment by boiling; Lycopene juice manufacturing process and natural pigments lycopene juice and natural pigments prepared in the mixing process and boiled and then kneaded sweet potato starch, buckwheat flour and strong flour to make a dough surface; It is made by performing an exemption tank process to pull out the surface for cold noodles as the dough surface of the surface kneading process.

본 발명의 육수제조 과정은 닭 뼈를 주재료 하되 각종 첨가물을 넣어 제족하게 되는 것으로, 닭 뼈 300g을 5시간 정도 맑은 물에 담가 불순물을 제거한 후 손질된 당근 50g, 양파 100g, 마늘 10g, 대파 흰부분 20g, 월계수 잎 2장과 물 3리터를 넣고 3시간 정도를 끓여 육수를 만들도록 한다.The broth production process of the present invention is to make chicken bone as a main ingredient, but put various additives to the foot, soaked in 300g of chicken bones in clear water for about 5 hours to remove impurities, trimmed carrot 50g, onion 100g, garlic 10g, leek white part Add 20g, 2 laurel leaves and 3 liters of water and boil for 3 hours to make the broth.

본 발명의 리코펜 즙 제조과정은 수박을 잘라 붉게 보이는 붉은살(리코펜 성분) 부분만을 400g 채취한 후 이를 끓여 리코펜 즙을 만든다.Lycopene juice manufacturing process of the present invention is cut to cut red watermelon (lycopene component) only part of the red flesh (glycopene component) is collected after boiling to make lycopene juice.

본 발명의 천연색소 제조과정은 상기 육수제조 과정에서 얻어진 육수 200g에 사탕무우 10g을 넣고 끓여 베타닌 성분의 천연색소를 얻어낸다.In the natural pigment manufacturing process of the present invention, 10 g of beet is added to 200 g of broth obtained in the broth preparation process to obtain natural pigments of betaine components.

본 발명의 면반죽 과정은 상기 리코펜즙 제조과정에서 얻어낸 리코펜 즙과 천연색소 제조과정에서 얻어낸 천연색소를 냄비에 혼합하여 끓여낸 것을 이용하여 면을 반죽하도록 한다.The noodle kneading process of the present invention is to knead noodles using the lycopene juice obtained in the lycopene juice manufacturing process and the natural color obtained in the natural pigment manufacturing process in a pot.

즉, 리코펜 즙과 천연색소를 섞어 끓여낸 것을 고구마 전분 800g과 메밀가루 150g 및 강력분 50g과 소금 10g을 고운 채로 내려 혼합한 것에 조금씩 부어주면서 치대어 반죽을 만든다.In other words, lycopene juice is mixed with natural pigment and boiled with 800 g of sweet potato starch, 150 g of buckwheat flour, 50 g of strong starch, and 10 g of salt.

이와 같이 면반죽 과정은 고구마 전분 800g과 메밀가루 150g 및 강력분 50g과 소금 10g을 고운 채로 내려 혼합한 것에 리코펜 즙과 천연색소를 섞어 끓여낸 것을 조금씩 부어가며 치대어줌으로써 면반죽을 완성하게 되고, 면반죽은 윤기가 나고 고무처럼 찰지게 될 때까지 치대어 반죽 한다.In this way, the surface kneading process is made by adding 800 g of sweet potato starch, 150 g of buckwheat flour, 50 g of strong flour, and 10 g of salt, and then mixing it with lycopene juice and natural pigment. Knead until it is shiny and rubbery.

본 발명의 면제조 과정은 상기 된 면반죽 과정에서 얻어진 면반죽을 기계를 이용하여 면으로 뽑아내게 되는 것으로, 면반죽에 면을 뽑아내는 것은 일반적인 면 기계를 이용하는 공지의 사실이다.The exempt tank process of the present invention is to extract the cotton dough obtained in the above-mentioned cotton dough process by using a machine, it is a known fact using a common cotton machine to extract the cotton on the cotton dough.

이상의 과정을 거쳐서 얻어낸 면은 수박의 리코펜 성분을 포함하게 되어 붉은 색을 띄게 되는 한편 냉면으로 만들어 먹을 때 수박의 맛과 향을 내게 되므로, 수박으로 만든 냉면을 먹는 듯 한 느낌을 받게 된다.Noodles obtained through the above process will contain the lycopene component of the watermelon and become reddish, and the taste and aroma of the watermelon will be given when it is made with cold noodles, so you will feel like eating cold noodles made of watermelon.

그리고 수박이 지니고 있는 고유의 이뇨작용을 도와주는 한편 열을 내리게 되어 음식을 먹을 때 시원함을 느끼게 되므로, 본 발명의 면을 이용하여 조리된 냉면을 먹을 때 보다 시원함을 느끼게 된다.And while helping the inherent diuretic action watermelon has a heat to feel cool when eating food, using the noodles of the present invention feels cooler than eating the cooked cold noodles.

한편 본 발명은 면반죽 과정에서 흑임자 10g을 추가하여 반죽할 수 있는 것으로, 육수를 이용하여 면을 반죽할 때 흑임자를 넣어 반죽한 후 면제조 과정을 거쳐 면으로 제조하게 되면, 면에 드물게 흑임자가 박혀있는 형태로 면이 제조되게 된다.On the other hand, the present invention can be kneaded by adding 10g black sesame in the process of noodle kneading, when kneading the black sesame when kneading the noodles using broth, and then prepared through the exemption tank process, rarely black seonja The cotton will be manufactured in a studded form.

따라서 흑임자가 박힌 면을 이용하여 냉면을 만들게 되면, 면은 리코펜 성분에 의해 붉게 보이는 동시에 흑임자는 면에 박혀져 검게 보이게 되므로, 마치 수박을 잘라 놓으면 수박에 씨가 박혀있는 듯 한 모습을 연상시키게 된다.Therefore, if black sesame seeds are made with noodles, the noodles look red due to lycopene, while the black sesame seeds become black because they are embedded in the noodles. When you cut the watermelon, you are reminded that the seeds are embedded in the watermelon. .

본 발명에서 첨가된 흑임자는 양을 돕고 대변을 부드럽게 하는 한편 분홍색 면에 흑임자가 박혀 있어, 수박의 모형인 수박에 씨가 있는 모양을 내여 시각적 효과로 새로운 음식문화를 창출할 수 있다.The black sesame added in the present invention helps the sheep and softens the stool, while the black sesame is embedded in the pink side, and it is possible to create a new food culture with a visual effect by forming a seed with watermelon, which is a model of watermelon.

Claims (2)

닭 뼈 300g을 5시간 정도 맑은 물에 담가 불순물을 제거한 후 손질된 당근 50g, 양파 100g, 마늘 10g, 대파 흰부분 20g, 월계수 잎 2장과 물 3리터를 넣고 3시간 정도를 끓여 육수를 만드는 육수제조 과정;Soak 300g of chicken bone in clear water for 5 hours to remove impurities, add 50g of carrots, 100g of onions, 10g of garlic, 20g of white leek, 2 laurel leaves and 3 liters of water, and boil the broth for 3 hours. Manufacturing process; 수박을 잘라 붉게 보이는 붉은살(리코펜 성분) 부분만을 400g 채취한 후 이를 끓여 리코펜 즙을 만드는 리코펜즙 제조과정;Process of preparing lycopene juice, which cuts watermelon and collects only 400 g of red flesh (lycopene component), and then boils it to make lycopene juice; 상기 육수제조 과정에서 얻어진 육수 200g에 사탕무우 10g을 넣고 끓여 베타닌 성분의 천연색소를 얻어는 천연색소 제조과정;A natural pigment manufacturing process of adding 10 g of beet to 200 g of broth obtained in the broth production process to obtain natural pigment of betaine component; 상기 리코펜즙 제조과정에서 얻어낸 리코펜 즙과 천연색소 제조과정에서 얻어낸 천연색소를 냄비에 혼합하여 끓여낸 것을 고구마 전분 800g, 메밀가루 150g, 강력분 50g, 소금 10g을 고운 채로 내려 혼합한 것에 부어주면서 치대어 반죽을 하는 면반죽 과정;Mix the lycopene juice obtained in the lycopene juice manufacturing process and the natural pigments obtained in the natural pigment manufacturing process in a pot and knead it while pouring it into a mixture of sweet potato starch 800g, buckwheat flour 150g, strong powder 50g, salt 10g Cotton dough process to make; 상기 된 면반죽 과정에서 얻어진 면반죽을 기계를 이용하여 면으로 뽑아내는 면제조 과정을 수행하는 것을 특징으로 하는 수박 냉면의 면 제조 방법.Watermelon cold noodles noodle manufacturing method characterized in that for performing the cotton dough obtained in the above-mentioned cotton dough process to extract the cotton with a machine. 제1항에 있어서, 면반죽 과정에서 흑임자 10g을 추가하여 반죽을 한 후 면으로 제조하는 것을 특징으로 하는 수박 냉면의 면 제조방법.The method of claim 1, wherein in the process of noodle dough, by adding 10 g of black sesame to prepare a dough, characterized in that the noodle production method of cold noodles.
KR1020090049007A 2009-06-03 2009-06-03 Noodle manufactured method of water melon for cold noodle KR101091031B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020090049007A KR101091031B1 (en) 2009-06-03 2009-06-03 Noodle manufactured method of water melon for cold noodle

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020090049007A KR101091031B1 (en) 2009-06-03 2009-06-03 Noodle manufactured method of water melon for cold noodle

Publications (2)

Publication Number Publication Date
KR20100130360A true KR20100130360A (en) 2010-12-13
KR101091031B1 KR101091031B1 (en) 2011-12-09

Family

ID=43506691

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020090049007A KR101091031B1 (en) 2009-06-03 2009-06-03 Noodle manufactured method of water melon for cold noodle

Country Status (1)

Country Link
KR (1) KR101091031B1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITFI20120099A1 (en) * 2012-05-22 2013-11-23 Fabrizio Michele Pallotta FOOD PASTA CONTAINING LYCOPENE.
CN103750154A (en) * 2013-12-13 2014-04-30 方义春 Stomach invigorating and blood nourishing noodles and preparation method thereof
CN104187381A (en) * 2014-09-11 2014-12-10 李建顺 Garlic pulp paste and preparing method thereof

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101273286B1 (en) * 2011-09-26 2013-06-17 홍경애 making method for watermelon cold buckwheat vermicelli

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITFI20120099A1 (en) * 2012-05-22 2013-11-23 Fabrizio Michele Pallotta FOOD PASTA CONTAINING LYCOPENE.
CN103750154A (en) * 2013-12-13 2014-04-30 方义春 Stomach invigorating and blood nourishing noodles and preparation method thereof
CN104187381A (en) * 2014-09-11 2014-12-10 李建顺 Garlic pulp paste and preparing method thereof
CN104187381B (en) * 2014-09-11 2016-08-17 李建顺 A kind of Bulbus Allii slurry face and preparation method thereof

Also Published As

Publication number Publication date
KR101091031B1 (en) 2011-12-09

Similar Documents

Publication Publication Date Title
KR101709515B1 (en) Cooking method of pork back-bone stew
CN103652975A (en) Mutton shashlik with tea fragrance and preparation method thereof
KR101440903B1 (en) Method of manufacturing Kichan jjamppong with white soup and jjamppong thereof
KR101755104B1 (en) Method of producing a tomato gamjatang
KR101589522B1 (en) Steamed chicken source having yams and flour and preparing method threof
CN105077131A (en) Sichuan flavor braised seasoning and preparation method and application thereof
KR101341071B1 (en) Marinated Beef Short-ribs in Fermented Bean Paste and method for preparing the same
CN104305155A (en) White boletus minced chicken and preparation method thereof
KR101091031B1 (en) Noodle manufactured method of water melon for cold noodle
CN102987432B (en) Nutritive stewed pork ball in brown sauce and processing technology thereof
KR101623253B1 (en) The white-galbi and method for preparing the same
KR101401055B1 (en) Yukgaejang soft tofu jeongol and manufacturing method thereof
KR101466490B1 (en) Method for manufacturing healthful sweet and sour fried meat with excellent flavor
KR100698519B1 (en) Seolreong-tang without unpleasant smell and the manufacturing method thereof
CN103844246A (en) Making method for perilla, clove and shrimp broad bean paste
KR20130031865A (en) Manufacturing method of colorful bar-rice cakes
CN106722730A (en) A kind of river sesame oil halogen
KR20130062319A (en) Using the method of phellinus tofu
CN104431967A (en) Sea cucumber and shredded chicken soybean paste and preparation method thereof
KR20160006322A (en) Method for manufacturing cordyceps galbitang
KR102372073B1 (en) Method of making stock water for shellfish kalguksu
KR102372075B1 (en) Method of making kalguksu for packing delivery
KR101408458B1 (en) Sea weed fusiforme noodles in manufacturing method of sea weed fusiforme noodles in manufactured thereof
KR101091852B1 (en) Method for manufacturing perilla garlic beef intesines
KR100951536B1 (en) Manufacturing method of broiled noodle and broiled noodle manufactured thereby

Legal Events

Date Code Title Description
A201 Request for examination
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20151120

Year of fee payment: 5

FPAY Annual fee payment

Payment date: 20170602

Year of fee payment: 6

FPAY Annual fee payment

Payment date: 20171128

Year of fee payment: 7

FPAY Annual fee payment

Payment date: 20181119

Year of fee payment: 8

FPAY Annual fee payment

Payment date: 20191119

Year of fee payment: 9