KR20170053088A - Rice cakes with inner materials - Google Patents
Rice cakes with inner materials Download PDFInfo
- Publication number
- KR20170053088A KR20170053088A KR1020150155419A KR20150155419A KR20170053088A KR 20170053088 A KR20170053088 A KR 20170053088A KR 1020150155419 A KR1020150155419 A KR 1020150155419A KR 20150155419 A KR20150155419 A KR 20150155419A KR 20170053088 A KR20170053088 A KR 20170053088A
- Authority
- KR
- South Korea
- Prior art keywords
- parts
- weight
- rice
- sauce
- bulgogi
- Prior art date
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
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
Abstract
The present invention relates to a rice cake containing a raw material,
Therefore, the present invention has a remarkable effect of having high flavor and high nutritive value by putting bulgogi or jukipo into the rice cakes.
Description
More particularly, the present invention relates to a rice crockery containing roasted meat or jukebook in the rice cakes and containing the raw material which is good in taste and nutrition.
Generally, according to the method of grilling skewered kelly rice cake of the registered patent publication no. 10-0828503 and the method of cooking thereof, conventionally, the cooking using the rice cake is all the cooking except the rice cake soup, simply baking and eating the sauce such as soy sauce or just eating it, Is used to cook spices such as kochujang in water and then cooked for a certain time after eating rice cakes for tteokbokki.
In fact, such cooked food has a problem that it does not contain a special taste or a nutritive substance beneficial to the human body, other than the nutritional ingredients contained in the rice cakes.
According to the conventional method of grilling the skewered garlic rice cake of the registered patent publication No. 10-0828503 and the cooking method thereof, it is possible to form a penetration part having a certain size in the center of the garlic rice of a certain length, A method for preparing a rice gruel which is formed by inserting a first raw material selected from among fruit, fish paste, red bean paste, squid, cheese, egg, anchovy, simmered beef, radish, fried rice, beef, Wherein a skewer type knob is inserted and fixed on one side of the first raw material, a plurality of cuts are formed on an outer circumferential surface of the gruelkick, and one of a red pepper paste, a tomato, a strawberry, an apple and a soy sauce is selected, Which is characterized in that it is cooked for a certain period of time.
According to another method of producing coloring glaze rice cake of Patent Registration No. 10-0927834 and coloring glaze rice cake produced by the above method, rice is prepared with brown rice or white rice, and broccoli, squash, purple sweet potato, beet, , And mugwort, a step of washing the rice, 20 to 24 hours for brown rice and 6 to 8 hours for white rice, adding roasted salt to the rice, Adding 1 to 1.2 L of water to the pulverized rice flour, and then pulverizing the pulverized rice flour into a secondary pulverized product; adding the rice flour to the pulverized rice flour in a syrup for 30 to 40 minutes and then adding broth, pumpkin, purple sweet potato, beet, Adding one powder or pulverizing liquid, but adding the powder results in evenly spreading the material on top of the steamed rice flour; And feeding the rice flour added with the powder into an extruder and passing the rice flour 2 to 4 times to form a rice gruel.
However, such conventional rice cakes have a disadvantage that their flavor is poor and their nutritive value is not high.
SUMMARY OF THE INVENTION Accordingly, the present invention has been made in an effort to solve the above-mentioned problems, and an object of the present invention is to provide a rice cakes containing bulgogi or jukumi in the rice cakes.
The present invention relates to a rice cake containing a raw material and characterized in that roasted meat is included in the rice cake.
Therefore, the present invention has a remarkable effect of having high flavor and high nutritive value by putting bulgogi or jukipo into the rice cakes.
The present invention relates to a rice cake containing a raw material, wherein the rice cake is characterized by containing bulgogi.
Also, the bulgogi is composed of beef, green onion, and bulgogi sauce, wherein the bulgogi sauce is mixed with sugar, soy sauce, soy sauce, garlic, ginger, liquorice, plum juice and sesame oil.
In addition, the above-described rice cakes are characterized in that sauce jukimbi is included instead of bulgogi.
Also, the seasoning jumbo pot is composed of jukumi, green onion, cabbage, and japanese sauce seasoning. The sauce japonica is mixed with sugar, non-soy sauce, hot pepper paste, soy sauce, garlic, pepper, chive powder, red pepper powder, plum juice, .
In the present invention, roasted meat is included in the rice cakes.
In addition, the bulgogi is made of beef, green onion, and bulgogi sauce, and the bulgogi sauce is a mixture of sugar, soy sauce, soy sauce, garlic, ginger, sake extract, plum ginseng and sesame oil.
In addition, in the above-described rice cakes, spice jugumi is included instead of bulgogi.
Also, the seasoning jumbo pot is composed of jukumi, green onion, cabbage, and japanese sauce seasoning. The sauce japonica is mixed with sugar, non-soy sauce, hot pepper paste, soy sauce, garlic, pepper, chive powder, red pepper powder, plum juice, .
The red pepper powder is a mixture of red pepper powder and red pepper powder.
If the contents of the garlic bread are roasted meat, the content of the roasted rice cake and the content of roasted meat is as follows.
Carrot cake 70 ~ 80: Bulgogi 20 ~ 30 weight ratio is made.
When the content of roasted meat is less than that of the above-mentioned galatheok, the flavor is sober and the flavor unique to the present invention is not produced.
The garlic rice is 1800 to 2200 parts by weight of glutinous rice, 1800 to 2200 parts by weight of rice, 45 to 55 parts by weight of salt, 360 to 440 parts by weight of living water, and 270 to 330 parts by weight of a sulfurized powder.
The glutinous rice contains 1800 to 2200 parts by weight. When the content is less than 1800 parts by weight, the lowered energy is lowered and the rice gruel becomes hard. When the content exceeds 2200 parts by weight, the gruel becomes higher and the rice gruel becomes too dry.
The salt contains 45 to 55 parts by weight. When the content is less than 45 parts by weight, the ghoul cake is sour, and when the content is more than 55 parts by weight, the ghoul cake is sown.
When the content is less than 360 parts by weight, it is difficult to mix the rice gruel. When the content is more than 440 parts by weight, the rice gruel becomes thin.
If the content is less than 270 parts by weight, the effect is poor. If the content is more than 330 parts by weight, the effect is insufficient compared to the added amount.
The effect of the sulfur dioxide powder is effective for liver disease, anticancer, hangover resolution, fever, vascular disease, arteriosclerosis, hypertension, coronary artery, germicidal effect, female disease (eosinophilia, menstrual pain).
Here, when the turmeric powder is mixed with the rice gruel, the inner material of the gruel can be divided into the color of the rice gruel.
The bulgogi is composed of 5400 ~ 6600 parts by weight of beef (for bulgogi), 1800 ~ 2200 parts by weight of broiler meat, and 1737 ~ 2123 parts by weight of bulgogi sauce.
When the content of the beef is less than 5400 parts by weight, the beef tends to be tastier than the beef marjoram. When the content of the beef is more than 6600 parts by weight, the beef is much cheaper than the beef sauce.
When the content is less than 1800 parts by weight, the food can not be tasted. When the content exceeds 2200 parts by weight, the flavor tends to be strong, and moisture may be generated.
When the content is less than 1,737 parts by weight, the roasted meat tastes sour, and when it is added in an amount exceeding 2123 parts by weight, the roasted meat has a squeeze or a strong taste that is difficult to eat.
The bulgogi sauce was prepared by mixing 315 to 385 parts by weight of sugar, 117 to 143 parts by weight of soy sauce, 135 to 165 parts by weight of soy sauce, 270 to 330 parts by weight of garlic, 180 to 220 parts by weight of ginger, 360 to 440 parts by weight of ginger, 180 to 220 parts by weight, sesame oil 180 to 220 parts by weight, and pepper 18 to 22 parts by weight.
The sugar contains 315 ~ 385 parts by weight. When the content is less than 315 parts by weight, the bitter taste of the bulgogi sauce may be bitter. When the content of the sugar is more than 385 parts by weight, the sugar is too sweet. .
When the content is less than 117 parts by weight, the flavor of the bulgogi sauce is reduced or decreased, and when it is added in an amount exceeding 143 parts by weight, the taste of the bulgogi sauce becomes stronger or weaker, I can not feel it.
When the content is less than 135 parts by weight, the flavor of the bulgogi sauce is lowered. When the content of the soy sauce is more than 165 parts by weight, the flavor of the bulgogi sauce becomes stronger.
When garlic is added in an amount of less than 270 parts by weight, garlic can not be caught in the nutrient. When the content of the garlic is more than 330 parts by weight, the characteristic odor of garlic becomes strong.
The ginger contains 180 to 220 parts by weight. If the content is less than 180 parts by weight, the ginger can not be caught. If the content exceeds 220 parts by weight, the distinctive smell of ginger becomes strong.
If the content is less than 360 parts by weight, the flavor of the bulgogi can not be maintained. If the content of the flavor is more than 440 parts by weight, the characteristic smell of the flavor becomes strong.
When the content is less than 180 parts by weight, softness of bulgogi is lowered, and when more than 220 parts by weight of bulgogi is added, the bulgogi is too soft and the meat may be finely broken.
If sesame oil is added in an amount of less than 180 parts by weight, flavor and aroma may be lowered. If added in an amount of more than 220 parts by weight, food may be fermented quickly, .
The pepper comprises 18 to 22 parts by weight. If the content of the pepper is less than 18 parts by weight, it can not hold the inside of the bulgogi. If the content exceeds 22 parts by weight, the pepper taste becomes strong.
In one embodiment, the rice gruel is poured 2kg of glutinous rice and 2kg of glutinous rice for 6 hours in cold water, and the grated rice and glutinous rice are poured on the fence for 30 minutes to remove water, and 50g of salt is added to the rice, When the rice is ground into powder, 300g of turmeric powder is added and ground. 400g of bottled water is added to the ground rice flour, and the mixture is added to the steamer. It is kept at 80 ~ 100 ℃ for 10 ~ 30 minutes After steamed, turn the ripe rice into a punching machine, turn it over and cook it for 30 minutes to 1 hour to soften the rice cakes, and put the prepared bulgogi in the rice cakes.
The bulgogi was prepared by placing 6 ㎏ of beef (for bulgogi) in bulgogi sauce for 30 minutes, and mering the beef in the bulgogi sauce for 1 day in a refrigerator for 30 minutes. The bulgogi sauce was 350 g of sugar, 130 g of soy sauce, 300g of ginger, 200g of ginger, 400g of rice wine, 200g of plum vinegar, 200g of sesame oil, and 20g of pepper. Roasted beef 2 is sliced into beef and roasted to the utmost.
In this case, the meat is roasted to such an extent that the moisture is not maximized, and when the roasted rice is eaten by putting the roasted meat in the rice gruel, moisture is maintained so as not to flow out.
The bulgogi made in the above manner is inserted into the grated rice cake which is perforated in the longitudinal direction.
In one embodiment, the product is prepared by inserting 50 g of bulgogi into 150 g of ganoderma.
The roasted rice cake containing the bulgogi can be made larger as needed.
In addition, if the contents in the rice cakes are safflower jukumi, the content ratio of the rice cakes and the content sauce jukjumi is as follows.
Carrot cake 70 ~ 80: Spice jumbo 20 ~ 30 weight ratio is made.
When the content of the sauce is less than that of the rice cakes, the taste is sober that the unique flavor unique to the present invention is not produced, and the taste is too squeezed or strong.
The rice gruel is 1800 to 2200 parts by weight of glutinous rice, 1800 to 2200 parts by weight of rice, 45 to 55 parts by weight of salt, 360 to 440 parts by weight of living water, and 270 to 330 parts by weight of powder of silkworm.
The effect of the powder is less than 270 parts by weight. If the amount of the powder is more than 330 parts by weight, the effect is insufficient.
The powdery milky powder effect is effective for bronchial, asthma, osteoporosis, atopy, growth promotion, immunity enhancement, skin care, diabetes and antioxidant components.
In this case, the powder of the millennia fruit is mixed with the rice cake, and the inner material of the rice cake can be classified into the color of the rice cake.
The sauce jukyumu consists of 5400 ~ 6600 parts by weight of jukisan, 1800 ~ 2200 parts by weight of green onion, 900 ~ 1100 parts by weight of cabbage, and 2142 ~ 2618 parts by weight of safflower sauce.
When the content is less than 5400 parts by weight, the taste of chewy gum is less than that of jumbo sauce. When the content is more than 6600 parts by weight, there is more jumbo sauce than jumbo sauce. Because the sauce is less mixed in the jukumi, when you eat the rice cake, the flavor of the rice cake becomes lukewarm.
When the content is less than 1800 parts by weight, the taste of the food can not be obtained. When the content of the meat is more than 2200 parts by weight, a specific taste of spicy flavor is produced.
The cabbage contains 900 to 1100 parts by weight. When the content of the cabbage is less than 900 parts by weight, the texture of the cabbage decreases. When the content exceeds 1100 parts by weight, the texture of the cabbage decreases.
If the content is less than 2142 parts by weight, the jujuba taste will be tender, and if it is added in an amount exceeding 2618 parts by weight, the flavor will be squeezed in the gourd cake and the taste will be hard to eat.
The jukbu sauce was prepared by mixing 315 ~ 385 parts of sugar, 72 ~ 88 parts of soy sauce, 360 ~ 440 parts of hot pepper paste, 90 ~ 110 parts of soy sauce, 180 ~ 220 parts of garlic, 18 ~ 22 parts of pepper, 90 to 110 parts by weight of common red pepper powder, 27 to 33 parts by weight of red pepper powder, 180 to 220 parts by weight of plum liquor, 360 to 440 parts by weight of sesame oil, 90 to 110 parts by weight of sesame oil, 180 to 220 parts by weight of sesame oil consist of.
The sugar contains 315 to 385 parts by weight. When the content is less than 315 parts by weight, bitter taste may be produced in the spicy sauce sauce. If the content is more than 385 parts by weight, the inherent deep taste and flavor of the spice sauce sauce is rather reduced.
When the content is less than 72 parts by weight, the flavor of the sauce is lowered. When the sauce is added in an amount exceeding 88 parts by weight, the flavor of the sauce is increased.
The kochujang contains 360 to 440 parts by weight, and when the content is less than 360 parts by weight, it is sour, and when it exceeds 440 parts by weight, it is consumed.
When the content is less than 90 parts by weight, the flavor of the sauce is lowered. When the sauce is added in an amount exceeding 110 parts by weight, the flavor of the sauce becomes stronger.
When garlic is added in an amount of less than 180 parts by weight, the smell of garlic may not be obtained. When added in an amount exceeding 220 parts by weight, garlic's specific smell becomes strong.
The pepper comprises 18 to 22 parts by weight. If the content is less than 18 parts by weight, the smell of jukipo can not be obtained. If the content exceeds 22 parts by weight, the characteristic odor of pepper becomes strong.
If the content of the glutinous rice flour is in the range of 180 to 220 parts by weight and the content of the glutinous rice flour is less than 180 parts by weight, .
Red pepper powder can be mixed with common red pepper powder and red pepper powder.
The typical red pepper powder contains 90-110 parts by weight. When the content is less than 90 parts by weight, the specific pungency is reduced. When the content is more than 110 parts by weight, the pungency is strong.
The cheongyang red pepper powder contains 27 to 33 parts by weight. When the content is less than 27 parts by weight, the specific pungency and freshness are reduced. When the content is more than 33 parts by weight, the pungent taste is strong.
When the content is less than 180 parts by weight, the soft texture of jukipo is reduced. When the content is more than 220 parts by weight, the jukebu is too soft and the texture is reduced.
When the content is less than 360 parts by weight, the flavor of the jukipo can not be obtained. When the content is more than 440 parts by weight, the characteristic smell of the taste is strong.
The sesame oil contains 90-110 parts by weight. When the content is less than 90 parts by weight, the flavor and aroma are lowered. When the content exceeds 110 parts by weight, the meat is felt. Since the food is fermented quickly, Falls.
The sesame seeds contain 180 to 220 parts by weight. When the content is less than 180 parts by weight, the flavor of the product is reduced. When the product is added in an amount exceeding 220 parts by weight, the flavor becomes too strong.
In one embodiment, the above-mentioned rice cake is cooked in cold water for 2 hours at a rate of 2 ㎏ and glutinous rice for 6 hours. The rice and glutinous rice are poured into the cold water for 30 minutes to remove the water, and 50 g of salt is added to the rice, And 300g of powdered millennia powder is put in the same time, and 400g of bottled water is added to the finely ground rice flour, and the mixture is put into the steamer and kept at 80 to 100 for 10 minutes to 30 minutes After steamed, turn the ripe rice into a punching machine, turn it over and cook it for 30 minutes to 1 hour to soften the rice cakes, and put the prepared bulgogi in the rice cakes.
The sauce jukjumi was prepared by slicing 6 ㎏ jukbu with boiling water and supporting the jelly beans with water to remove the water. The jukbu was sliced into 2 ㎝ length, and 6 ㎏ jukugi, 2 ㎏ Jukbu and 1 ㎏ cabbage were sliced and fried. The jujube seasoning sauce contains 350g of sugar, 80g of soy sauce, 400g of red pepper paste It is prepared by mixing 100g of soy sauce, 200g of garlic, 20g of pepper, 200g of glutinous rice powder, 100g of common red pepper powder, 30g of red pepper powder, 200g of plum ginseng, 400g of sake oil, 100g of sesame oil and 200g of sesame oil.
In order to soften the jukumi, attention should be paid as soon as possible to roast it so that moisture does not come out as much as possible. When the gourd cake is put in the gourd cake, the moisture is kept so that the gourd does not flow out.
And the reason why the jukumi is soaked is to remove the moisture from the jukumi, and the juice is cooked by mixing the glutinous rice flour with the jukimbi sauce.
The spice jugu made as described above is inserted into the grated rice cake which is perforated in the longitudinal direction.
In one embodiment, the product is prepared by inserting 50 grams of spice jumbo in 150 grams of ganoderma.
The rice cakes containing the seasoning jukumi may be made larger as needed.
A circular hole is formed in the center of the rice cake in the longitudinal direction.
The bulgogi or jukumi is formed to have a size corresponding to the hole of the rice cake, and the formed bulgogi is inserted into the hole of the rice cake.
In this case, roasted meat can be selected from bulgogi and sauce.
The shape of the glaze rice cake can be not only a circle but also a square, a triangle, a polygon and a star.
Therefore, the present invention has a remarkable effect of having high flavor and high nutritive value by putting bulgogi or jukipo into the rice cakes.
Claims (4)
The bulgogi consists of beef, green onions, and bulgogi sauce,
Wherein the bulgogi marinade is a mixture of sugar, soy sauce, soy sauce, garlic, ginger, liquorice, plum juice, sesame oil,
Wherein the garlic cake includes a spice jugumi instead of bulgogi,
The seasoning jukumi consists of jukumi, green onion, cabbage,
Wherein the sauce is a mixture of sugar, fermented soy sauce, hot pepper paste, soy sauce, garlic, pepper, ground powder, red pepper powder, plum juice,
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150155419A KR101810742B1 (en) | 2015-11-05 | 2015-11-05 | Rice cakes with inner materials |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150155419A KR101810742B1 (en) | 2015-11-05 | 2015-11-05 | Rice cakes with inner materials |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20170053088A true KR20170053088A (en) | 2017-05-15 |
| KR101810742B1 KR101810742B1 (en) | 2017-12-20 |
Family
ID=58739740
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020150155419A KR101810742B1 (en) | 2015-11-05 | 2015-11-05 | Rice cakes with inner materials |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101810742B1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102388432B1 (en) * | 2021-06-02 | 2022-04-21 | 이진모 | Tteokbokki with stuffing and manufacturing method for the same |
-
2015
- 2015-11-05 KR KR1020150155419A patent/KR101810742B1/en active IP Right Grant
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR102388432B1 (en) * | 2021-06-02 | 2022-04-21 | 이진모 | Tteokbokki with stuffing and manufacturing method for the same |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101810742B1 (en) | 2017-12-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107549670B (en) | Convenient instant beef with tilted feet and preparation method thereof | |
| CN103504269A (en) | Spicy chicken condiment and preparation method thereof | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| KR20000024323A (en) | A Method of Preparing Fried Meat and Sweat and Sour Herbal Sauce | |
| KR101788627B1 (en) | Fabrication of rice fish paste using nephrops thomsoni | |
| CN105105163A (en) | Fruity dried pork and making method thereof | |
| CN106942682A (en) | The manufacture craft of clearing-oil chafing dish bottom flavorings | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| KR101810742B1 (en) | Rice cakes with inner materials | |
| CN110892971A (en) | Salmon stuffing with health-care function and processing method thereof | |
| KR20200053094A (en) | Method for jjambbong and jajangmyeon having good flavor | |
| KR101171010B1 (en) | Rice rolled in dried laver and manufacturing method thereof | |
| KR20190008592A (en) | Dumplings using turmeric or coriander and their production method | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| KR20170137484A (en) | Loach soup for Turmeric hot pot rice manufacture Method | |
| KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
| CN103549338A (en) | Nutritional sauce cabbages and preparation method thereof | |
| KR102388432B1 (en) | Tteokbokki with stuffing and manufacturing method for the same | |
| KR102348923B1 (en) | A manufacturing method for kimchi source and paste using apple and dry-prune pure | |
| KR102355186B1 (en) | Method for preparing apple meat dumpling and the dumpling prepared thereby | |
| KR102625544B1 (en) | Yukgaejang manufacturing method and Yukgaejang manufactured thereby | |
| KR102057191B1 (en) | Method of manufacturing Abalone Dumpling and Abalone Dumpling by the method | |
| CN104432180A (en) | Nutritive health-care allium tuberosum chicken fillet and preparation method thereof | |
| KR20170137481A (en) | Manufacture method of Seasoned pepper mixture for Turmeric hot pot rice | |
| KR20080018618A (en) | The manufacturing method for a beef kim-chi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right |