KR20130071584A - Highly concentrated liquid flavor using medicinal herbs and seafoods - Google Patents
Highly concentrated liquid flavor using medicinal herbs and seafoods Download PDFInfo
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- KR20130071584A KR20130071584A KR1020110138868A KR20110138868A KR20130071584A KR 20130071584 A KR20130071584 A KR 20130071584A KR 1020110138868 A KR1020110138868 A KR 1020110138868A KR 20110138868 A KR20110138868 A KR 20110138868A KR 20130071584 A KR20130071584 A KR 20130071584A
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- heated
- concentrated liquid
- Prior art date
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 22
- 239000007788 liquid Substances 0.000 title claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 title description 6
- 235000019634 flavors Nutrition 0.000 title description 6
- 235000008216 herbs Nutrition 0.000 title 1
- 239000012141 concentrate Substances 0.000 claims abstract description 39
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 39
- 241000411851 herbal medicine Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 241001061264 Astragalus Species 0.000 claims abstract description 10
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims abstract description 10
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 10
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims abstract description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 10
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 10
- 235000006533 astragalus Nutrition 0.000 claims abstract description 10
- 235000008434 ginseng Nutrition 0.000 claims abstract description 10
- 229940010454 licorice Drugs 0.000 claims abstract description 10
- 210000004233 talus Anatomy 0.000 claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 240000004670 Glycyrrhiza echinata Species 0.000 claims abstract 2
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 239000008213 purified water Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 6
- 241001454694 Clupeiformes Species 0.000 claims description 5
- 241000269851 Sarda sarda Species 0.000 claims description 5
- 235000019513 anchovy Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical class OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 claims description 3
- 229940107187 fructooligosaccharide Drugs 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 1
- 235000013547 stew Nutrition 0.000 abstract description 6
- 235000010633 broth Nutrition 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 4
- 238000003756 stirring Methods 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 description 14
- 241000234314 Zingiber Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 241000208340 Araliaceae Species 0.000 description 8
- 241000202807 Glycyrrhiza Species 0.000 description 8
- 230000000144 pharmacologic effect Effects 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 238000001914 filtration Methods 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 208000014181 Bronchial disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical class OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000036760 body temperature Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 210000003169 central nervous system Anatomy 0.000 description 1
- 229940126678 chinese medicines Drugs 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000002964 excitative effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/14—Extraction
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a method for producing a herbal medicine-containing high-concentrated liquid seasoning using a herbal medicine concentrate and seafood concentrate containing fresh ginseng, Astragalus licorice and ginger, and the seasoning prepared by using the herbal medicine of the present invention, It can be usefully used as seasoning for stew and stir fry, and as seasoning for various soups, stew and broth.
Description
The present invention relates to a highly concentrated liquid seasoning, and more particularly to a highly concentrated liquid seasoning using seafood and herbal medicine.
Until now, chemical seasonings have been mainly used because of the low price compared to natural seasonings. However, in recent years, the development of natural seasonings has become an important problem as chemical seasonings have not only taste or smell of natural foods, but also no nutrients and are harmful to the human body.
Conventionally, seasonings using natural seafood such as kelp or clam are used as natural seasonings to solve problems of chemical seasonings to some extent, but there are limitations. In order to overcome this limitation, the applicant's Korean Patent No. 10-0082373 describes a natural seasoning using seafood, which is mainly composed of dried anchovy, dried kelp and smoked bonito, and Korean Patent No. 10-0155664 It describes natural seasonings that consider not only the taste and nutrition of seafood but also the pharmacological action of Chinese herbal medicines by adding the seasonings of Chinese medicines such as noble, missed and licorice to one seafood seasoning.
However, although there are many known ingredients, it is a matter of how and in what proportion to combine them in order to produce a rich taste and flavor as a new natural seasoning, and therefore, a proper combination of ingredients gives a new taste and flavor. The development of natural seasonings having is required.
Accordingly, an object of the present invention is to solve the problems of the conventional chemical seasoning as well as to prepare a natural seasoning, which is richer in the pharmacological action and taste and flavor of the seasoning by using the traditional herbal medicine and other herbal medicine and seafood, and produced by it To provide natural liquid seasoning.
Such a present invention,
20-40% by weight of fresh ginseng, 5-10% by weight of Astragalus, 1-20% by weight of licorice, 2-5% by weight of ginger and 50-72% by weight of purified water were added to the concentrator and heated at 110-120 ℃ for 2 hours. Obtaining;
10-20% by weight of dried anchovy, 15-30% by weight of kelp, 10-20% by weight of dried bandang and 50-55% by weight of purified water were added to the concentrator and heated at 110-120 ° C for 15-25 minutes to obtain a concentrate. Adding 10-30% by weight of smoked bonito and then heating at 100-110 ° C. for 10-20 minutes to obtain a seafood concentrate;
Mixing the medicinal herb concentrate and seafood concentrate in a ratio of 50 to 50;
20-50% by weight of domestic soybean soy sauce, 10-20% by weight of fructo oligosaccharide, 10-20% by weight of natural salt, and 10-20% by weight of brown sugar were added to the mixed Chinese herbal concentrate and seafood concentrate, and then heated at 100 ° C. When boiling, add 10-20% by weight of seed, and then heat at 100-110 ° C for 10-20 minutes to obtain a concentrate.
Characterized in that the manufacturing method of a highly concentrated liquid seasoning containing a herbal medicine characterized in that it comprises a.
In addition, the present invention is characterized by being a highly concentrated liquid seasoning prepared by the above-described manufacturing method.
The high-concentration liquid seasoning of the present invention is beneficial to the body due to the pharmacological action of the herbal medicine, and as a seasoning for various seasonings, stew and stir-fry dishes, and as a seasoning for various soups, stew and broth etc. There is an effect that can be used.
Hereinafter, the present invention will be described in detail.
The manufacturing method of the present invention first put 20-40% by weight of fresh ginseng, 5-10% by weight of astragalus, 1-20% by weight licorice, 2-5% by weight of ginger and 50-72% by weight of purified water in a concentrator at 110-120 ° C. Heating for 2 hours to obtain a herbal concentrate.
Fresh ginseng used in the present invention is preferably at least 4 years old, has the effect of strengthening immunity, neutralizing toxicity, alleviating diabetes, anticancer action and the like. Fresh ginseng of the present invention is preferably included in an amount of 20-40% by weight of the herbal medicine concentrate. If the components of the fresh ginseng is less than 20% by weight, it is difficult to obtain the effects of the fresh ginseng, and if the content of more than 40% by weight, the fragrance of the fresh ginseng is too thick.
In addition, Astragalus used in the present invention is effective in chronic weakness, it is known that the excitatory effect of the central nervous system. It is also known to have an effect of improving the constitution. Astragalus of the present invention is preferably included in an amount of 5-10% by weight of the herbal medicine concentrate. If the component of the Astragalus is 5% by weight or less, the effect of Astragalus is difficult to obtain, and when the Astragalus is 40% by weight or more, there is a disadvantage that the aroma of the Astragalus is too thick.
In addition, licorice used in the present invention is widely used as a herbal medicine is known to have an excellent effect especially on bronchial diseases and skin diseases such as asthma. Licorice of the present invention is preferably included in an amount of 1-20% by weight of the herbal medicine concentrate. If the component of licorice is 1 weight% or less, the effect of licorice is hard to be obtained, and if it is 20 weight% or more, it will be hard to harmonize taste.
In addition, ginger used in the present invention is known to have an effect on active metabolism, regulating blood circulation and body temperature, and effective for antipyretic or cold. Ginger of the present invention is preferably included in an amount of 2-5% by weight of the herbal concentrate. If the content of ginger is 2% by weight or less, it is difficult to obtain the effect of ginger, and when the content of ginger is 5% by weight or more, the taste of ginger becomes too thick.
These herbal concentrate components are concentrated by heating to 110-120 ° C. for 2 hours in a concentrator.
The herbal concentrate prepared in this way is not only beneficial to the human body due to the pharmacological action of each component, but also provides a unique flavor.
In addition, the preparation method of the present invention, 10-20% by weight of dry anchovy, 15-30% by weight of kelp, 10-20% by weight of dried bandang and 50-55% by weight of purified water in a concentrator and heated at 110-120 ℃ for 15-25 minutes To obtain a concentrate by adding 10-30% by weight of dried bonito, and then heated at 100-110 ℃ for 10-20 minutes to obtain a seafood concentrate.
The seafood concentrate is a natural seasoning that has been used conventionally, the seafood concentrate of the present invention is rich in crude fat, protein, calcium and the like can supplement the nutrients that may be lacking in cooking.
Chinese herbal concentrate and seafood concentrate thus prepared is preferably mixed at a ratio of 40: 60-60: 40.
20-50% by weight of domestic meju soy soy sauce, 10-20% by weight of fructo oligosaccharides, 10-20% by weight of natural salt, 10-20% by weight of brown sugar After adding and heating at 100 ° C. and boiling, 10-20% by weight of seed is added and then heated at 100-110 ° C. for 10-20 minutes to obtain a concentrate.
The concentrate as described above is transferred to a maturation tank after passing through a filter, a cooler, and a secondary filter, and, if necessary, boxed and shipped.
Concentrated liquid seasoning comprising the herbal medicine according to the present invention is beneficial to the human body due to the pharmacological action of the herbal ingredients, as a variety of nutrients of seafood, as a seasoning of various seasoning, stewed and stir-fried dishes, and various soups, stew And broths as seasonings.
[Example]
Hereinafter, the present invention will be described in more detail with reference to Examples.
First, 2,000 g of fresh ginseng, 500 g of coriander, 100 g of licorice, 200 g of ginger, and 7,200 g of purified water were placed in a concentrator and heated while supplementing 5,000 g of purified water for 2 hours at 100-120 ° C. to obtain a 7,200 g herbal concentrate.
Separately, 1,000 g of dried anchovies, 1,500 g of dried kelp, 1,000 g of dried bandang and 5,500 g of purified water were placed in a concentrator and heated at 110 ° C. for 18 minutes to obtain a concentrate. Then, 1,500 g of dried bonito was added thereto and heated at 100 ° C. for 15 minutes. 4,100 g of seafood concentrate was obtained.
Then, 4,000 g of herbal medicine concentrate and 4,000 g of seafood concentrate are mixed, and 2,260 g of domestic soy sauce, 1,130 g of fructooligosaccharide, 1,130 g of domestic natural salt, and 1,130 g of brown sugar are heated and heated at 100 ° C. The mixture was heated at 110 ° C. for 15 minutes to obtain a concentrate.
This concentrate is transferred to a maturation tank after filtration, cooling and secondary filtration, and packaged and sold as necessary.
The high concentration liquid seasoning containing herbal medicines prepared in this way can be usefully used as seasonings for various seasonings, stewed and stir-fried dishes, and various soups, stew and broths.
The invention described above has been described for purposes of illustration and should not be understood as limiting the invention. Accordingly, it is to be understood that the invention includes modifications and the like of the invention described above.
Claims (2)
10-20% by weight of dried anchovy, 15-30% by weight of kelp, 10-20% by weight of dried bandang and 50-55% by weight of purified water were added to the concentrator and heated at 110-120 ° C for 15-25 minutes to obtain a concentrate. Adding 10-30% by weight of dried bonito and heating at 100-110 ° C. for 10-20 minutes to obtain a seafood concentrate;
Mixing the medicinal herb concentrate and seafood concentrate in a ratio of 50 to 50;
20-50% by weight of domestic soybean soy sauce, 10-20% by weight of fructo oligosaccharide, 10-20% by weight of natural salt, and 10-20% by weight of brown sugar were added to the mixed Chinese herbal concentrate and seafood concentrate, and then heated at 100 ° C. When boiling, add 10-20% by weight of seed, and then heat at 100-110 ° C for 10-20 minutes to obtain a concentrate.
Method for producing a highly concentrated liquid seasoning containing a herbal medicine comprising a.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110138868A KR20130071584A (en) | 2011-12-21 | 2011-12-21 | Highly concentrated liquid flavor using medicinal herbs and seafoods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020110138868A KR20130071584A (en) | 2011-12-21 | 2011-12-21 | Highly concentrated liquid flavor using medicinal herbs and seafoods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130071584A true KR20130071584A (en) | 2013-07-01 |
Family
ID=48986522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020110138868A KR20130071584A (en) | 2011-12-21 | 2011-12-21 | Highly concentrated liquid flavor using medicinal herbs and seafoods |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130071584A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101449420B1 (en) * | 2014-03-28 | 2014-10-15 | 어업회사법인주식회사참신안수산 | Method for producing natural seasoning powder and natural seasoning powder produced by same method |
| CN106912882A (en) * | 2017-03-15 | 2017-07-04 | 深圳市大众创新生物科技有限公司 | A kind of vigor seafood cooking wine king |
| WO2019146964A1 (en) * | 2018-01-26 | 2019-08-01 | 주식회사 우리식품 | All-purpose seasoning soy sauce composition, all-purpose seasoning soy sauce, preparation method therefor and chahm sauce using same |
-
2011
- 2011-12-21 KR KR1020110138868A patent/KR20130071584A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101449420B1 (en) * | 2014-03-28 | 2014-10-15 | 어업회사법인주식회사참신안수산 | Method for producing natural seasoning powder and natural seasoning powder produced by same method |
| CN106912882A (en) * | 2017-03-15 | 2017-07-04 | 深圳市大众创新生物科技有限公司 | A kind of vigor seafood cooking wine king |
| WO2019146964A1 (en) * | 2018-01-26 | 2019-08-01 | 주식회사 우리식품 | All-purpose seasoning soy sauce composition, all-purpose seasoning soy sauce, preparation method therefor and chahm sauce using same |
| US11957145B2 (en) | 2018-01-26 | 2024-04-16 | Woori Foods Co., Ltd. | All-purpose seasoning soy sauce composition, all-purpose seasoning soy sauce, preparation method therefor and cham sauce using same |
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