KR20160143047A - Method for producing galbi tang using lvy tree and the galbi tang - Google Patents

Method for producing galbi tang using lvy tree and the galbi tang Download PDF

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Publication number
KR20160143047A
KR20160143047A KR1020150079095A KR20150079095A KR20160143047A KR 20160143047 A KR20160143047 A KR 20160143047A KR 1020150079095 A KR1020150079095 A KR 1020150079095A KR 20150079095 A KR20150079095 A KR 20150079095A KR 20160143047 A KR20160143047 A KR 20160143047A
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South Korea
Prior art keywords
abalone
broth
beef
ribs
flank
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KR1020150079095A
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Korean (ko)
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박대순
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박대순
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Priority to KR1020150079095A priority Critical patent/KR20160143047A/en
Publication of KR20160143047A publication Critical patent/KR20160143047A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L23/00Soups; Sauces; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General 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

Abstract

The present invention relates to a method for making Galbitang (short rib soup) using Korean dendropanax and abalone and the Galbitang. More specifically, the method comprises the steps of: cleaning and preparing beef ribs, abalone, and beef brisket and flank; heating Korean Dendropanax, water, ginger, garlic, and whole peppers at a temperature of 90-100C for 100-150 minutes to prepare a Korean dendropanax extract; putting leek, white radish, onion, garlic, ginger, whole pepper, and dried red pepper wrapped in a cotton cloth in the Korean dendropanax extract, followed by heating; putting the prepared beef ribs, abalone, and beef brisket and flank in the heated broth, and putting Korean style soy sauce while boiling the beef ribs, abalone, and beef brisket and flank at a temperature of 90-100C for 80-100 minutes; taking out the boiled beef ribs, abalone, and beef brisket and flank; putting bay salt into the broth, from which the beef ribs, abalone, and beef brisket and flank have been taken out, thereby seasoning the broth; putting the taken out beef ribs, abalone, and beef brisket and flank in an earthen pot, followed by boiling. According to the present invention, the present Galbitang has no distinctive meat smell of Galbitang, tender meat, and excellent flavor, and thus has high preference. In addition, functional Galbitang can be provided by using Korean dendropanax having a lipolytic effect.

Description

METHOD FOR PRODUCING GALBI TANG USING LOW TREE AND THE GALBI TANG,
More particularly, the present invention relates to a method for manufacturing a rib-bark using burdock root and abalone, and more particularly to a rib-briquetting method for removing a specific odor of rib- The present invention relates to a method for manufacturing a galvuchi using an abalone and an abalone, which is excellent and can provide health benefits, and to a galvin.
Generally speaking, ribs are dishes made of spines or spines with fewer fat except spine and protein (muscle), and because of its unique taste and nutrition, it is possible to use kimchi and bulgogi as well as preference Is one of the highest foods. On the other hand, the ribs have pork ribs and beef with pork ribs. The ribs are made with sole ribs, boiled ribs, broiled ribs, and ribs roasted with ribs. .
However, as described above, when ribs are used to prepare ribs, ribs, or ribs, it is difficult to chew or swallow the ribs and to remove the intrinsic odors of the ribs And it was not good enough to feel a sense of rejection.
In addition, ribs have a problem that it is difficult to expect a synergistic effect that is beneficial to health as well as a harmful effect on health due to excessive consumption of meat even though modern people prefer it because of its excellent taste.
As a prior art for solving this problem, Korean Patent Registration No. 10-1175665 proposes a method of making ribs by extracting lacquer with extract of deep sea water, Korean Patent Laid-Open No. 10-2011-0002638 discloses a method of preparing ralph lauren, A method of cooking ribs using hinoki wood, beech wood, etc. has been proposed.
However, none of the prior art has ever found an example of using woodweed.
KR 10-1175665 B1 KR 10-2011-0002638 A
Accordingly, an object of the present invention is to solve the above-mentioned problems of the conventional ribs, and it is possible to improve the meat quality of the raw beef ribs, To be able to do so.
In addition, the use of Hwangchilgae extract makes it possible to maintain the health of consumers by containing a large amount of ingredients beneficial to the human body as well as enhancing the flavor of the ribs.
In order to accomplish the above object, the present invention provides a method for preparing a galvuchi using a seedling and an abalone, comprising the steps of preparing and preparing a saenggalbi, an abalone, and a wuji, and a step of preparing a seedling, water, ginger, garlic, Heating the green tea leaf extract to a temperature of 100-150 ° C for a period of 100-150 minutes to prepare a green tea extract; heating the green tea leaf extract after wrapping the green tea extract in a wrapping sauce, radish, onion, garlic, ginger, The step of adding the trimmed bovine marrow bones, rolled up bread and woof bread to the heated broth and adding the soy sauce while boiling at a temperature of 90 to 100 ° C for 80 to 100 minutes and a step of recovering the boiled bobble, And a step of adding liquor and salted salted water to the marine broth obtained by removing the margarine, the abalone, and the margarine, and brewing the marine marine broth, the abalone, the marine broth, and the liver in a pot.
The jujube, the jujube, the bank egg, the egg yolk, the green onion, the persimmon, and the ginseng are further added in the step of boiling the broth, the abalone,
In addition, the present invention is characterized in that the ribs and the ribs using the abalone are manufactured by the above-mentioned method.
According to the present invention, there is an advantage in that there is no unique taste of galbi, the meat is soft, the flavor is excellent, and the palatability is high.
In addition, by using yellowtail wood having a fat dissolving effect, it is possible to provide functional ribs.
BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a process for producing a rib cage according to the present invention; Fig.
Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
Conventionally, there is a disadvantage in that the flavor of the galbiotang is not only limited but also the nutritional content is not abundant.
Therefore, the present invention solves the disadvantages of the conventional rib tie by producing rib ribs using woodwool.
First, let's look at Hwangchu-ji tree as follows.
It is an evergreen broad-leaved arboreous tree belonging to Araliaceae and is the only species in the world that grows only in Korea. The Hwangbukchae has the effect of reducing the low density cholesterol and increasing the high cholesterol, and is effective in the prevention of the diseases related to the liver. In addition, the extract of Hwangchu tree showed the effect of promoting bone regeneration in the periodontal ligament and the effect of calcium on the bone surface.
Therefore, when the extract is used, it has an excellent effect on vascular diseases by showing the lipid-lowering effect. In addition, the above-described extract of Hwangchil-myeon does not only remove the digestive burden but also improves the meat quality smoothly.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in detail with reference to the accompanying drawings.
Preparations are made by grooming, subalpine, and wooji.
First, the main material of the present invention, such as small-gobal, abalone, and right-wing, is prepared.
The cleaning of the brooms is carried out by removing the oil, cutting it into 2.5 cm length, washing it in running water, and soaking it in water for 2 to 4 hours to remove the blood. Then, boil in boiling water at 90 ~ 100 ℃ for 5 ~ 15 minutes and prepare impurities by removing odor. Here, the amount of the boiling water to be used is not limited, and it is sufficient that the boiling water is 1 to 2 times the weight of the boiling water.
The above abalone is prepared by separating the shell and the internal part of the abalone, and then preparing a cleaned impurity using a brush.
Remove the oil from the lyse, rinse it in running water, and soak it in water for 2 to 4 hours to remove the blood.
In the present invention, the abalone is used not only by using the marine boll and the lamb, but also by its superior flavor and abundant nutritional content.
The abalone has a protein content higher than that of fish, and leucine, arginine, and the like are also present, giving a distinctive taste. In addition, it has a low calorie content and low fat content. It is good for diets. It is rich in various minerals. It is effective in supplementing insufficient nutrition. It is rich in vitamin B1 and B12 and rich in calcium, phosphorus, protein, potassium, It is a material that accelerates the metabolism by decomposing.
And the mixture is heated at a temperature of from 90 to 100 ° C for 100 to 150 minutes to prepare an extract of Hwangcholgak tree.
Separately from the preparation of the main ingredients such as Sogorobiki, Woosang, and Abalone, the extract of Hwangchuang is prepared.
That is, for convenience of description, the step of preparing the extract of U. chinensis after the main ingredient is prepared is described. However, since the production of the U. chinensis extract is a separate step, it is of course possible to prepare it before the main ingredient is refined.
The extract of Hokutogi is selected from the group consisting of 500 to 2000 parts by weight of water, 5 to 20 parts by weight of ginger, 25 to 100 parts by weight of garlic, 2.5 to 10 parts by weight of garlic, And the mixture is heated at 90 to 100 DEG C for 100 to 150 minutes to prepare an extract.
As described above, the above-prepared Huangchuang Extract has the effects of improving intramuscular fat-lipolysis, eliminating odor of the feces and improving meat quality.
Garlic, ginger, pepper, and dried red pepper are wrapped in a cotton swab, and then heated.
Next, the above-prepared Hwigulak tree extract is wrapped in cotton wool, radish, onion, garlic, ginger, chili pepper, and dried red pepper, and the soup is boiled by heating.
The heating at this stage means that the broth starts to boil, i.e., reaches 100 DEG C, and the heating time is not limited as it depends on the amount of the extract.
5 to 15 parts by weight of Daehwa, 25 to 70 parts by weight of Daehwa, 5 to 25 parts by weight of onion, 5 to 25 parts by weight of garlic, 12 to 12 parts by weight of ginger, 1 to 4 parts by weight of ginger, 0.5 to 2 parts by weight of citrus pepper and 0.1 to 3 parts by weight of dried red pepper are preferable.
Subsequently, the prepared soup bowls, rolled oats, and right ovariums are added to the heated broth, and the broth is boiled for 90 to 100 ° C for 80 to 100 minutes.
Subsequently, the above materials are added, and the pre-cooked pork, abalone, and rice paddies are poured in advance and heated at a temperature of 90 to 100 ° C. for 80 to 100 minutes. At this time, boil the medium bubbles and grease, and after 30 minutes from the start of boiling, put the house soy sauce, and let it boil the small booby, the abalone, and the right side.
At this time, 10 to 30 parts by weight of the ground carbon, 10 to 30 parts by weight of the abalone, and 5 to 15 parts by weight of the right ground are added to 100 parts by weight of the broth, based on 100 parts by weight of the heated broth. 3 to 10 parts by weight is preferably added.
And, before the house soy sauce is put in, or after the heating is completed, remove the greens, onions, and other stuffed vegetables.
The step of recovering the boiled pork soup, abalone, and rice poo.
Then, as described above, boiled marinated beef, abalone, and woojang are extracted, and the marbled beech is cut to a thickness of 0.3 cm.
The step of adding liquor, salmon roe, and salmon roe to the broth obtained from the above-mentioned small salmon, abalone,
Add the sake gyeolgwi, the abalone, and the salty water to the soup. At this time, the amount of sake and sun salt is not limited, but 2 to 10 parts by weight of sake and 1 to 5 parts by weight of sun salt are used based on 100 parts by weight of broth, which is obtained by dissolving the above cucumber, abalone,
The step of boiling the above-ground salted pork, abalone, sunshine and liver sauce in a pot.
Finally, the salvaged boll gardens, abalone, onion, and liver are boiled in pots and boiled for 3 to 10 minutes at 90-100 ° C to complete the preparation of the ribs.
In addition, in order to improve the flavor and sensuality, radish, jujube, bank, egg branch, green onion, green onion, and ginseng may be further added to the soup goby, abalone,
In this case, the amount of the feed is 30 to 80 parts by weight, 30 to 80 parts by weight, 80 to 150 parts by weight of abalone, 0.1 to 3 parts by weight of jujube, 0.5 to 10 parts by weight of bank, 20 to 50 parts by weight of zipper, 15 to 60 parts by weight of garlic, 15 to 60 parts by weight of garlic, 15 to 50 parts by weight of ginseng, and 250 to 600 parts by weight of broth of liver are prepared.
As the ginseng, 6-year-old ginseng roots are used. The ginseng roots are sliced at a thickness of about 0.5 cm, and the surface is prepared by soaking in water for 3 hours. Eggs are made from zidan and cut into small pieces of about 0.3cm × 5cm.
In the present invention, the present invention is to provide a method for improving the health of an ingestion-tolerant person by using a nutrient tree having excellent fatigue and fatness, Help.
Hereinafter, specific examples of the present invention will be described.
(Example 1)
The oil was removed, and the oil was cut into a length of 2.5 cm, washed with running water, and dipped in water for 3 hours to remove the blood. And boiled for 10 minutes at 200 cc of boiling water at 100 ° C. Prepare 100 g abalone, separate the shell and the internal part, and use a brush to clean the impurities. Then, 80g of Woo Sangji was prepared. The oil was removed and cleaned in flowing water, and then the water was dipped in water for 2 hours to remove the blood.
Next, 1000g of water, 1000g of ginger, 10g of ginger, 50g of garlic, and 5g of sesame oil were added and heated at 100 ℃ for 2 hours with medium heat to prepare an extract.
When the broth is boiled in 700 g of the extract, 100 g of Daehwagae, 500 g of onion, 100 g of onion, 100 g of garlic, 20 g of ginger, 10 g of ginger and 10 g of dried pepper are wrapped in a cotton swab, and then 100 g of the above- And the mixture was heated for 90 minutes. At this time, bubbles and grease in the middle of boiling were saved, and 100g of house soy sauce was added at 30 minutes after boiling.
Next, after boiling the soft potatoes, the sun and the abalone, the sunshine was cut into a size of 0.3cm, and boiled seaweed was added with 50g of sake and 30g of sun salt. Then, after putting in the small gobalbi, Yangji and abalone which were resurrected, put 50g of radish, 3 eggs of jujube 1, 30g of zidane, 30g of coriander, 30g of coriander, 30g of 6 years old ginseng, Completed.
Here, the above radish, loincloth, and zidon were cut and prepared. The ginseng was diagonalized and the surface was used for 3 hours in water.
(Comparative Example 1)
The same procedure as in Example 1 was carried out except that water was used in place of the extract.
(Comparative Example 2)
The same procedure as in Comparative Example 1 was carried out, but no abalone was used.
(Sensory evaluation)
In order to test the sensory properties of the above Example 1 and Comparative Examples 1 and 2, the taste, texture, flavor and overall acceptability of the food were investigated by the sensory characteristics of the 30 panelists, 9 points for good cases, and 1 point for the most dislikes. The scores were evaluated as decreasing sequentially, and the mean value was rounded to the first decimal place.
In the sensory evaluation, each time the evaluation of one sample was completed, the mouth was washed with water, and 10 minutes later, the next sample was evaluated. The mean values of sensory evaluation are summarized in Table 1 below.
Sensory evaluation result
division flavor Texture incense Likelihood
Example 1 9.0 9.0 9.0 9.0
Comparative Example 1 7.0 5.0 7.0 6.5
Comparative Example 2 6.5 5.0 5.5 5.0
As shown in Table 1, the ribs of Example 1 exhibited excellent taste, texture, flavor, and preference compared to the ribs of Comparative Example 1, which did not use yellowtail, and ribs of Comparative Example 2, which did not use abalone and yellowtail. .
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the same is by way of illustration and example only and is not to be construed as limiting the scope of the present invention. Accordingly, the actual scope of the present invention will be defined by the appended claims and their equivalents.

Claims (3)

  1. Preparing grooming, overturning, and right-wing,
    A method for preparing a green tea leaf extract, comprising the steps of: preparing a green tea leaf extract by heating yellowtail, water, ginger, garlic, and green pepper at a temperature of 90 to 100 캜 for 100 to 150 minutes;
    The method of claim 1, further comprising the steps of: wrapping the above-mentioned Hwigaecho extract in wrapping cloths, radish, onion, garlic, ginger,
    Adding the trimmed bovine marrow bones, rolled up bread, and right bread to the heated broth, and boiling the broth at 90 to 100 ° C. for 80 to 100 minutes,
    Said boil is a step of recovering the digestive waste, abalone,
    A step of putting sake, sun salt into the broth obtained by removing the above-mentioned small brine, abalone,
    And a step of boiling the broth, the abalone, the papaya, the papaya, the liver, and the broth obtained in the pot in a pot, and boiling the broth.
  2. The method according to claim 1,
    In the step of boiling the broth, abalone, lettuce, liver and liver broth, the radish, the jujube, the bank, the egg yolk, the green onion, the persimmon, and the ginseng are further introduced. Gt;
  3. A galvucculent obtained by the method according to any one of claims 1 to 3 and using an abalone tree and abalone.
KR1020150079095A 2015-06-04 2015-06-04 Method for producing galbi tang using lvy tree and the galbi tang KR20160143047A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101956114B1 (en) * 2017-12-26 2019-06-24 백정식 Method for manufacturing Skate-Short Rib Soup
KR20200016469A (en) * 2018-08-07 2020-02-17 주식회사 곽푸드에프씨 Preparing method of lips for cooking
KR20200131052A (en) * 2019-05-13 2020-11-23 주식회사 두둑한행복 A manufacturing method of the boneless galbitang and the galbitang therefrom
KR102257520B1 (en) * 2020-12-02 2021-05-27 한국문화재재단 Method for producing WOOBOCKTOJANGTANG using abalone and winter cabbage

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20110002638A (en) 2009-07-02 2011-01-10 김한희 Cooking method of rib soup, boiled rib and roasted rib
KR101175665B1 (en) 2011-11-02 2012-08-22 나덕환 Rib soup and manufacturing method of the same

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20110002638A (en) 2009-07-02 2011-01-10 김한희 Cooking method of rib soup, boiled rib and roasted rib
KR101175665B1 (en) 2011-11-02 2012-08-22 나덕환 Rib soup and manufacturing method of the same

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101956114B1 (en) * 2017-12-26 2019-06-24 백정식 Method for manufacturing Skate-Short Rib Soup
KR20200016469A (en) * 2018-08-07 2020-02-17 주식회사 곽푸드에프씨 Preparing method of lips for cooking
KR20200131052A (en) * 2019-05-13 2020-11-23 주식회사 두둑한행복 A manufacturing method of the boneless galbitang and the galbitang therefrom
KR102257520B1 (en) * 2020-12-02 2021-05-27 한국문화재재단 Method for producing WOOBOCKTOJANGTANG using abalone and winter cabbage

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