KR20170004458A - Method of producing a tomato gamjatang - Google Patents

Method of producing a tomato gamjatang Download PDF

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Publication number
KR20170004458A
KR20170004458A KR1020150094826A KR20150094826A KR20170004458A KR 20170004458 A KR20170004458 A KR 20170004458A KR 1020150094826 A KR1020150094826 A KR 1020150094826A KR 20150094826 A KR20150094826 A KR 20150094826A KR 20170004458 A KR20170004458 A KR 20170004458A
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South Korea
Prior art keywords
tomato
pig
cattle
sauce
potato
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KR1020150094826A
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Korean (ko)
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KR101755104B1 (en
Inventor
육경희
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주식회사 희스토리푸드
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Priority to KR1020150094826A priority Critical patent/KR101755104B1/en
Publication of KR20170004458A publication Critical patent/KR20170004458A/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
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • 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 producing tomato gamjatang (pork backbone stew) comprising the following steps: extracting tomato meat stock by adding a secondary tomato marinade while cooking backbones of cattle or pigs; and cooking gamjatang by using the tomato meat stock in which a lycopene component of tomato is brewed, wherein a ratio of the secondly heated backbones of cattle or pigs to the tomato meat stock is 1:1. Accordingly, a normal consumer can take in bioactive substances such as lycopene, which is an antioxidant material useful for human body and is contained in tomato while taking in gamjatang.

Description

TECHNICAL FIELD The present invention relates to a method for producing tomato sauce,
More particularly, the present invention relates to a method for preparing tomato sauce, and more particularly, a tomato sauce sauce is extracted by adding a second tomato sauce in a cooking process of a cattle or porcine spine, and tomato sauce is prepared using lycopene- , Cooking the potato soup at a ratio of 1: 1 of the ratio of the cattle or pig spines and tomato soup water subjected to the second heating,
It is possible to consume physiologically active ingredients such as lycopene, which is a beneficial antioxidant to the human body contained in the tomato, naturally when the consumer consumes Gamjangtang, and the meat is chewy and soft without harming the unique taste of Gamjatang, The present invention relates to a method for producing a tomato sauce having a safflower flavor and tomato flavor.
Gamjangtang is a soup of soup made with a pork backbone. It is a soup of Korean soup with potatoes, vegetables, green onion, red pepper and liver perilla. It is derived from Jeolla province and spread throughout the country.
Gamjangtang is one of the most common food among Korean food. Because it uses pork spines as its main ingredient, there are consumers who have a sense of refusal because they keep pig odor and peculiar smell.
In order to eliminate this hobby that is unique to potato, for example, spices are added in the process of preparing potatoes, and efforts to remove the odor of potatoes such as adding sesame leaves, ought.
However, this method has not yet drastically removed the smell of pig spines used in potato tanks. As a result, despite the fact that potato tanks are high-protein and nutritious foods, the consumer can not be further expanded, have.
On the other hand, the awareness of the generation of Gamja - tang is nothing but the Korean food that was eaten during the poor times when there was nothing to eat in the food world.
And as generations change, generations looking for Gamja - tang are aging, and people and foreigners who can not eat Gamja - tang are disgusted in appearance and can not easily approach it.
In addition, the conventional potato tastes are almost similar in flavor, so that not only children and teens are easily bored, but also tend to be reluctant to consume potato tastes due to the unique smell of potato tastes.
Therefore, in order to become a stable food, Gamja-tang is now diversified in accordance with the demands of the times and should approach new foods such as pasta, which is mainly composed of tomatoes that Westerners enjoy.
In addition, due to the development of food culture, general consumers are demanding high nutritional value, taste and various mouthfeel of Gamjangtang food. Therefore, it is necessary to develop Gamjatang which has a variety of mouthfeel that Westerners can enjoy.
There is a European proverb saying that if the tomato is red, the doctor 's face becomes blue. This means that tomatoes are healthier foods that doctors do not need.
However, if you eat tomatoes with sugar, it is nutritional disadvantage because the vitamin B1 of tomato is consumed in metabolism to sugar.
It contains fat-soluble vitamins in red tomatoes and lycopene, which is a constant ingredient. It is nutritionally advantageous because it increases the amount of lycopene absorbed into the body by eating heat at high temperature rather than just eating it.
Lycopene, which makes tomato red, releases active oxygen to make cells younger and prevent aging. These lycopene prevent prostate cancer, breast cancer and digestive system cancer, prevent thrombosis, prevent stroke and myocardial infarction, and vitamin K of tomatoes is good for osteoporosis by preventing calcium from escaping from the body.
Tomato's vitamin C prevents fine wrinkles, prevents melanin pigmentation, helps prevent spots, and contains potassium to help release blood in the body, helping to prevent high blood pressure.
In addition, it is rich in vitamin C and vitamin A ingredients, and has the effect of improving the adult diseases caused by acidification including cancer. It also has the effect of soothing the inflammation and improving the digestive function. Good food.
The present inventor has recently developed an aging society and an era of well-being. As a result, consumer interest in new foods and functional foods has increased, and a conventional tomato sauce, which is rich in taste and nutrition and is a healthy food for modern people, Feel the unique taste and aroma of tomatoes,
In addition, tomatoes containing various functional ingredients such as lycopene, which is a beneficial antioxidant to the human body contained in tomato, are consumed to make the potato tastes taste different and to improve the health. As a result, the present invention has been completed.
(1) Korean Patent No. 10-1437654 entitled "Method for Manufacturing Hutoshi Potato Bar" (2) Korean Patent No. 10-1497092 entitled " (3) Korean Patent No. 10-1497095 "Abalone potato tang and its manufacturing method" (4) Korean Patent No. 10-855374 "Soybean potato tang and its cooking method" (5) Korean Registered Patent No. 10-1133655 "Method for producing marzamantang" (6) Korean Registered Patent No. 10-480383 "Seafood potato and its preparation method & (7) Korean Patent No. 10-1399082 entitled " Method for producing potato bran using mulberry tree "
DISCLOSURE Technical Problem The present invention has been made to solve the above-mentioned problems of the prior art,
In the cooking process of cattle and pigs' spines, a second tomato sauce was added to extract tomato juice, and tomato juice of lycopene was used to prepare potato juice.
In the sixth step, the ratio of 1: 1 ratio of the cattle or pig's backbone and the tomato broth which have been subjected to the second heating in the fifth step is cooked to cook the potato tang, so that the meat is chewy and smooth, The present invention provides a method for producing tomato sauce having a sour taste and tomato flavor accompanied by sour taste of tomato sauce.
In addition, the method of the present invention for producing Tomato Potato Tang can taste tomato flavor, texture and texture compared to existing potato potatoes by adding tomato sauce containing a large amount of lycopene, which is an antioxidative substance, It is a further object of the present invention to provide a method for producing tomato potato tub which can naturally consume functional ingredients such as lycopene beneficial to the human body contained in tomato by lycopene.
In order to achieve the above object,
A first step of preparing a first marinade by adding 420 g of red pepper powder, 400 g of miso, 250 g of red ginseng, 250 g of liver garlic, 150 g of liver ginger, 100 g of salty salt, and 30 g of acetic acid to 550 g of purified water to prepare a first marinade;
To make a second tomato sauce, 1800g of ground tomato juice, 500g of purified water, 130g of onion, 100g of tomato paste, 80g of chicken base, 30g of olive oil, 25g of liver garlic, 25g of Italian pepper, 15g of sugar, 10g of salt, A second step of preparing a second tomato sauce by mixing and heating 5 g of the sauce;
20kg of frozen bovine or pig's spine with blood marks is washed and then immersed in water at room temperature for 1 to 2 hours to remove the blood, pour cold water enough to immerse the bovine or pig's back bone, After boiling for a minute, the third step is to discard the blood and impurities from the broth, and then wash it with water flowing through the back of the cattle or pig to remove grease and impurities.
In the above step, 20 kg of the washed soba or pig's spine, 60 kg of water, 1.93 kg of the first sauce prepared in the first step, 0.4 kg of onion, 0.35 kg of onion, 0.15 kg of red pepper seed powder, A fourth step of living firstly;
In the fourth step, in order to boil the cattle or pig spines boiled for the first time,
The second step is to add 2.72 kg of the second tomato sauce prepared in the above step, boil it for 30 minutes, turn off the heat, boil it for 20 minutes, and then boil the pork spine Wow;
In the above step, 900 g of the cattle or pig's spine that has been subjected to the second heating is added with 900 g of tomato juice, 100 g of tomato, 100 g of mussel, 100 g of rucola, 70 g of short pasta, 50 g of potato, 40 g of squid, 30 g of parmesan cheese, And a sixth step of boiling the tomato potatoes.
Another aspect of the method of manufacturing a tomato potato bar of the present invention is that in the sixth step, the potato bar is prepared by setting the ratio of the cattle or pig's spine and tomato soup to 1: 1 in the fifth step.
INDUSTRIAL APPLICABILITY As described above, according to the present invention,
In the cooking process of the cattle or pigs' spines, the second tomato sauce was added to extract the broth, and the second tomato soup,
In the sixth step, the potatoes are cooked at a ratio of 1: 1 ratio of the cattle or pig's backbone and the second tomato meat, which have been subjected to the second heating in the fifth step, so that the meat is chewy and soft, The tomato flavor is added to the tomato flavor, which can give a sour and rich flavor effect.
The addition of tomato sauce containing a large amount of lycopene, which is an antioxidative substance to tomato sauce, has a distinctive taste, flavor and texture compared to conventional tomato sauce, and a large amount of lycopene contained in tomato Consumers can naturally eat various functional ingredients such as lycopene, which is beneficial to the human body contained in tomatoes, so that they can feel the different flavor of potato soup and improve their health.
In order to achieve the above object, the present invention provides a method for producing tomato potato,
In the cooking process of the cattle or pig's backbone, tomato sauce was added by adding a second tomato sauce, and tomato sauce was prepared by using lycopene-containing tomato sauce. The ratio of the second- : 1 < tb > < tb >
It is possible to consume physiologically active ingredients such as lycopene, which is a beneficial antioxidant to the human body contained in the tomato, naturally when the general consumer consumes the potato tang, and the meat is chewy and soft without harming the unique taste of the potato tang, A tomato sauce flavored with tomato sauce and sour and rich flavor.
In order to complete the present invention, the method of preparing Tomato Potato Tang will be described in detail in the following order. The process for preparing tomato potatoes according to the present invention is completed through the following steps.
Step 1: Prepare the first sauce
To make the first sauce,
To 550 g of purified water, 420 g of red pepper powder, 400 g of miso, 250 g of miso, 250 g of liver garlic, 150 g of liver ginger, 100 g of salted salmon, and 30 g of acetic acid are added and sufficiently stirred to prepare a first sauce.
These primary sauces are intended to remove the odor contained in the meat while cooking the meat of the cattle or pig backbone.
Step 2: Prepare a second tomato sauce
To make a second tomato sauce,
Mix and heat the tomato sauce 1800g, water 500g, onion 130g, tomato paste 100g, chicken base 80g, olive oil 30g, liver garlic 25g, Italian pepper 25g, sugar 15g, salt 10g and basil paste 5g Lt; / RTI >
First, add 30 grams of olive oil, 130 grams of onion, and 25 grams of liver garlic to the vessel, and heat and cook while stirring. Add 1800 grams of crushed tomato juice, 100 grams of tomato paste, 80 grams of chicken base, 25 grams of Italian pepper, 15 grams of sugar, 10 grams of salt and 5 grams of basil paste After roasting again for 5 minutes, add 500 g of purified water and boil for 3 minutes to finish the tomato sauce.
The present invention uses 1800 g of crushed tomato juice and 100 g of tomato paste in order to make the second tomato sauce, so that the taste and aroma of tomatoes are enhanced.
The second tomato sauce prepared in this way contains a large amount of fat soluble vitamin and lycopene which is a constant substance. Since the amount of lycopene contained in the tomato is increased when it is heated at a high temperature by adding heat rather than eating, It is very advantageous in terms of science.
Lycopene, which makes tomato red, releases active oxygen to make cells younger and prevent aging. These lycopene prevent prostate cancer, breast cancer and digestive system cancer, prevent thrombosis, prevent stroke and myocardial infarction, and vitamin K of tomatoes is good for osteoporosis by preventing calcium from escaping from the body.
In addition, tomatoes are rich in vitamin C and vitamin A components, which not only have the effect of improving adult diseases caused by acidification including cancer, but also have an effect of soothing the inflammation and improving the digestive function of tomatoes.
Step 3: Pre-treatment of the backbone of cattle or pig
Remove 20 kg of frozen cattle or pig's spine with blood, wash thoroughly, then immerse in room temperature for 1-2 hours to remove blood.
Then, pour cold water enough to immerse the bovine or pig spines from which blood has been removed, boil it for 5 to 10 minutes after heating, and discard the blood and impurities.
After that, the sole or pig spine that has undergone the pretreatment step is thoroughly rinsed in running water to remove grease and impurities.
Step 4: Boil the back of the cattle or pigs first
20kg of the washed backbone, 60kg of purified water, 1.93kg of the first sauce prepared in the first step, 0.4kg of onion, 0.35kg of onion, and 0.15kg of powdered red pepper are put in and the mixture is kept for 1 hour and 30 minutes.
The above additives are intended to remove taste and flavor by removing the nutrients specific to the backbone of the cattle or pigs and allowing the liver to sufficiently infiltrate the backs of the cattle or pigs.
Step 5: Bring to the second stage of the cattle or pig's backbone
In order to boil the cattle or pig spines first boiled in the fourth step,
2.72 kg of the second tomato sauce prepared in the second step is further added, boiled for 30 minutes, turned off, and further moxified for 20 minutes. Then, the meat and tomato juice are separated.
The meat of the cattle or pig's spine that has undergone the second heating step has a characteristic of being chewy and soft and has a sour taste of tomato,
Step 6: Steps to make Tomato Potato
900 g of the same proportion of tomato broth was added to 900 g of the cattle or pig's spine which had been subjected to the second heating in the fifth step, and then 100 g of tomato paste, 100 g of mussel, 100 g of mussel, 70 g of short paste, 50 g of potato, 40 g of squid, 40 g of parmesan cheese, Add 20g of celery and boil for 5 ~ 10 minutes to finish tomato potato.
In the sixth step of the present invention, 900 g of cattle or pig's spine, which has been subjected to the second heating in the fifth step, is mixed with 900 g of tomato juice in the same proportion to produce tomato potatoes which can enhance the taste and aroma of tomatoes.
In the sixth step of the present invention, the same amount of tomato juice (900 g) is added to 900 g of cattle or pig spines which have been subjected to the second heating in the fifth step, and then 100 g of tomatoes are added to the mixture. It is to make Tomato potato which can increase.
The mussels and muku are prepared by boiling in boiling water for 1 to 2 minutes, and the short pasta is boiled in 1% brine.
The tomato potato pot according to the present invention is prepared based on two servings sold in a general foodservice business. The tomato pot pot pot of the present invention is a pot pot pot which is boiled for 10 minutes by putting all ingredients without boiling for a long time.
As described above, according to the present invention,
In the cooking process of cattle and pigs' spines, a second tomato sauce was added to extract tomato juice, and tomato juice of lycopene was used to prepare potato juice.
In the sixth step, the potatoes are cooked at a ratio of 1: 1 of the cattle or pig spines and the tomato soup water subjected to the second heating in the fifth step, so that the meat is chewy and soft, The acidity of the tomato is added, and the tomato flavor becomes sour, and it is possible to give a sour and rich flavor effect.
In addition, the tomato potatoes of the present invention can be expected to enhance health by feeling various flavors of potato soup by consuming various functional ingredients such as lycopene, which is an antioxidant substance beneficial to the human body contained in tomatoes, while consumers eat potato soup have.
The present invention is not limited to the above-described specific embodiments, and various modifications and changes may be made without departing from the gist of the present invention. It will be obvious that such modifications and variations are included in the appended claims.

Claims (2)

  1. A first step of preparing a first marinade by adding 420 g of red pepper powder, 400 g of miso, 250 g of red ginseng, 250 g of liver garlic, 150 g of liver ginger, 100 g of salty salt, and 30 g of acetic acid to 550 g of purified water to prepare a first marinade;

    To make a second tomato sauce, 1800g of ground tomato juice, 500g of purified water, 130g of onion, 100g of tomato paste, 80g of chicken base, 30g of olive oil, 25g of liver garlic, 25g of Italian pepper, 15g of sugar, 10g of salt, A second step of preparing a second tomato sauce by mixing and heating 5 g of the sauce;

    20kg of frozen bovine or pig's spine with blood marks is washed and then immersed in water at room temperature for 1 to 2 hours to remove the blood, pour cold water enough to immerse the bovine or pig's back bone, After boiling for a minute, the third step is to discard the blood and impurities from the broth, and then wash it with water flowing through the back of the cattle or pig to remove grease and impurities.

    In the above step, 20 kg of the washed soba or pig's spine, 60 kg of water, 1.93 kg of the first sauce prepared in the first step, 0.4 kg of onion, 0.35 kg of onion, 0.15 kg of red pepper seed powder, A fourth step of living firstly;

    In the fourth step, in order to boil the cattle or pig spines boiled for the first time,
    The second step is to add 2.72 kg of the second tomato sauce prepared in the above step, boil it for 30 minutes, turn off the heat, boil it for 20 minutes, and then boil the pork spine Wow;

    In the above step, 900 g of the cattle or pig's spine that has been subjected to the second heating is added with 900 g of tomato juice, 100 g of tomato drop, 100 g of mussel, 100 g of rucola, 70 g of short pasta, 50 g of potato, 40 g of squid, 30 g of parmesan cheese and 20 g of celery. And a sixth step of making tomato tomato potatoes by boiling.
  2. The method according to claim 1,
    And the sixth step is to produce a potato soup by adjusting the ratio of the cattle or pig spoon and the tomato soup to 2: 1 in the fifth step.
KR1020150094826A 2015-07-02 2015-07-02 Method of producing a tomato gamjatang KR101755104B1 (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20200129420A (en) * 2019-05-08 2020-11-18 강창구 Manufacturing method for tomato sundaetguk and tomato sundaetguk manufactured by the same
KR20210005192A (en) 2018-05-31 2021-01-13 가부시키가이샤 덴소 Valve device
US11019548B2 (en) 2017-11-24 2021-05-25 Samsung Electronics Co., Ltd. Electronic device and communication method thereof

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CN109259182A (en) * 2018-10-29 2019-01-25 天津春发生物科技集团有限公司 A kind of Italian type tomato noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof

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KR100480383B1 (en) 2003-01-16 2005-04-07 이지호 the potato soup with marine products and the manufacturing process
KR100855374B1 (en) 2006-10-13 2008-09-04 문윤봉 The potato soup with beans and the manufacturing process
KR101133655B1 (en) 2009-11-03 2012-04-10 최광문 method for manufacturing yam contained pork-backborn soup
KR101399082B1 (en) 2013-06-28 2014-05-27 김한세 Manufacturing method for gamjatang using mulberry tree
KR101437654B1 (en) 2013-05-14 2014-09-04 (주)아라리 Method for manufacturing gamja tang containing hovenia dulcis
KR101497095B1 (en) 2012-09-25 2015-03-03 김훈수 The potato soup with abalone and manufacturing process
KR101497092B1 (en) 2012-09-14 2015-03-11 김훈수 The potato soup with sea cucumber and manufacturing process

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KR100428901B1 (en) * 2001-12-04 2004-04-29 (주)이바지 Method of processing the backbones of domestic animals
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KR100480383B1 (en) 2003-01-16 2005-04-07 이지호 the potato soup with marine products and the manufacturing process
KR100855374B1 (en) 2006-10-13 2008-09-04 문윤봉 The potato soup with beans and the manufacturing process
KR101133655B1 (en) 2009-11-03 2012-04-10 최광문 method for manufacturing yam contained pork-backborn soup
KR101497092B1 (en) 2012-09-14 2015-03-11 김훈수 The potato soup with sea cucumber and manufacturing process
KR101497095B1 (en) 2012-09-25 2015-03-03 김훈수 The potato soup with abalone and manufacturing process
KR101437654B1 (en) 2013-05-14 2014-09-04 (주)아라리 Method for manufacturing gamja tang containing hovenia dulcis
KR101399082B1 (en) 2013-06-28 2014-05-27 김한세 Manufacturing method for gamjatang using mulberry tree

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US11019548B2 (en) 2017-11-24 2021-05-25 Samsung Electronics Co., Ltd. Electronic device and communication method thereof
KR20210005192A (en) 2018-05-31 2021-01-13 가부시키가이샤 덴소 Valve device
KR20200129420A (en) * 2019-05-08 2020-11-18 강창구 Manufacturing method for tomato sundaetguk and tomato sundaetguk manufactured by the same

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