KR20180026096A - chlorine/mutton smell removal method - Google Patents

chlorine/mutton smell removal method Download PDF

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Publication number
KR20180026096A
KR20180026096A KR1020160113052A KR20160113052A KR20180026096A KR 20180026096 A KR20180026096 A KR 20180026096A KR 1020160113052 A KR1020160113052 A KR 1020160113052A KR 20160113052 A KR20160113052 A KR 20160113052A KR 20180026096 A KR20180026096 A KR 20180026096A
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chlorine
hay
mutton
chevon
lamb
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KR1020160113052A
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Korean (ko)
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함용구
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함용구
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Publication of KR20180026096A publication Critical patent/KR20180026096A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A—HUMAN NECESSITIES
    • A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
    • A22C—PROCESSING MEAT, POULTRY, OR FISH
    • A22C21/00—Processing poultry
    • A22C21/0061—Cleaning or disinfecting poultry
    • 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
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03—Organic compounds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
    • 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
    • A23V2250/21—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
    • A23V2300/24—Heat, thermal treatment

Abstract

The present invention relates to a method for removing a fat smell of chevon/mutton, and more particularly, to a method for removing a fat smell of chevon/mutton in which a unique smell (fat smell) of the chevon/mutton is removed before cooking the chevon/mutton, and providing cooked chevon/mutton for people to eat for the good of health. Leafy lespedeza and Flueggea suffruticosa are mixed with a ratio of 1:1 in water which is enough for steeping cleanly washed one goat/sheep (about 20-30 kg), and about 300-500 g of thick dry grass is put into the mixture. The mixture is heated for about 1 hour at a temperature higher than or equal to 100°C so that an extract extracted from the dry grass permeates into the chevon/mutton to remove the unique smell (fat smell) contained in the chevon/mutton.

Description

염소/양고기의 누린내 제거방법{chlorine/mutton smell removal method}The chlorine / mutton smell removal method {

본 발명은 염소/양고기의 누린내 제거방법에 관한 것으로, 특히 염소/ 양고기의 조리 전에 염소/양고기로부터의 특유한 냄새(누린내)를 제거함과 아울러, 염소/양고기의 조리 후에 이를 시식하는 사람들의 몸을 보양할 수 있도록 하기 위한 염소/양고기의 누린내 제거방법에 관한 것이다.In particular, the present invention relates to a method for removing chlorine / mutton from a nutrient, and more particularly, to a method for removing a characteristic odor from a goat / lamb before cooking a goat / mutant, And a method for removing the chlorine /

염소 또는 양고기를 주재료로 하여 섭취할 수 있는 음식의 수가 다양하게 있다.There are a variety of foods that can be consumed with chlorine or mutton as a main ingredient.

예를 들어 염소의 경우에는 음식으로 섭취할 수 있는 것이 전골, 수육, 탕이 대표적인 것이며, 또한 염소에 여러가지의 한약재와 함께 고아낸 액즙(液汁)을 마실 수 있도록 하는 일명 염소소주가 있고, 양고기의 경우에는 염소와 같이 전골, 수육, 탕, 그리고 불에 직접 구워먹는 양꼬치 등이 대표적인 섭취 음식이라 할 수 있다.For example, in the case of chlorine, it can be consumed as a typical food, such as hotpot, pork, and tang. In addition, there are various kinds of herbal medicines in the goat and a so called goju shochu In the case of goats, hotpot, pork, fish, and fire-grilled meats are representative food.

이러한 염소 및 양고기는 자체에 특유한 냄새 일면 누린내라는 냄새를 함유하고 있어 상기의 누린내를 제거하지 않은 상태에서 음식물을 조리할 경우 특유의 냄새(누린내)에 의해 음식물을 섭취하지 못하게 됨에 따라 음식물을 섭취하는 사람들이 누린내에 의한 거부반응이 없이 맛있게 먹을 수 있도록 특유의 누린내를 제거시켜 주게 된다.These goats and lambs contain a smell that is peculiar to itself, so that when the food is cooked without removing the above nutrients, the food is not consumed due to the characteristic odor (ingestion) People will be able to get rid of the unique nutrients so that they can enjoy delicious food without rejection by innocence.

현재 염소/양고기 자체에서 나는 특유의 냄새(누린내)를 잡아주기 위해서는 음식물을 조리시 들깨, 생강 등과 같은 양념을 첨가시켜 주거나, 특히 양고기의 경우에는 향신료를 뿌려주고 있는데, 이러한 경우에는 염소/양고기 특유의 냄새(누린내)를 제거시켜 주는 것이 아니고, 양념이나 향신료에 의한 특유의 냄새를 희석시켜 주는 수단밖에 되지 않고 있는 실정이다.In order to catch the unique smell from the goat / lamb itself, it is necessary to add seasonings like perilla, ginger and so on when cooking food, especially spices for lamb. In this case, And it is a means to dilute the characteristic odor by the spice and the spice.

이러한 경우 양념이나 향신료가 너무 강할 경우 음식물 자체의 맛을 느낄 수 없게 되고, 음식물 자체의 맛을 내기 위해서 양념이나 향신료를 적게 사용할 경우에는 고기 자체의 냄새로 인해 음식물을 먹지 못하게 되었던 것이다.In this case, if the spice or the spice is too strong, the taste of the food itself can not be felt, and when the spice or the spice is used little in order to taste the food itself, the meat can not eat food due to the smell of the meat itself.

본 발명은 특유의 냄새(누린내)가 있는 염소/양고기를 삶아주고자 할 때, 이들이 삶아지게 되는 물에 싸리잎을 함께 투입시켜 삶아주어 상기 싸리잎의 원액으로 인해 냄새를 효율적으로 제거시켜 줄 수 있도록 하는데 그 목적이 있는 것이다.The present invention provides a method for boiling a chlorine / mutant having a characteristic odor (intoxication) by boiling and boiling the water to be boiled, thereby efficiently removing the odor due to the raw liquid of the sour leaves The purpose is to have it.

이러한 본 발명은 깨끗하게 세척된 염소/양 1마리(약 20~30kg 기준)가 충분히 잠길 수 있을 정도의 물에 참싸리와 광대싸리를 1:1 비율로 혼합시켜 된 건초 약 300g~500g을 투입시켜 100℃ 이상에서 약 1시간 정도 가열시켜 주므로서, 건초로부터 추출된 액기스가 염소/양고기내로 침투되어 염소/양에 함유되어 있는 특유의 냄새(누린내)를 제거시켜 줄 수 있도록 한 것을 특징으로 하는 것이다.In the present invention, 300 g to 500 g of hay, which is a mixture of chrysanthemum and chrysanthemum in a ratio of 1: 1, is added to water which is sufficiently cleaned so that a cleaned chlorine / sheep (about 20 to 30 kg) Deg.] C or more for about one hour, so that the liquid extract extracted from the hay is infiltrated into the chlorine / mutant so as to remove the characteristic odor (ingestion) contained in the chlorine / sheep.

또한, 참싸리와 광대싸리를 1:1 비율로 혼합시켜 된 건초 1kg을 물 약 2400 ~ 2500cc에 투입시켜 약 90℃의 중탕기로 24시간 동안 달여주는 건초농축액이 생성될 수 있도록 하는 단계;In addition, the method comprises the steps of: adding 1 kg of hay mixed with Chamaele and Cryptomeria larvae at a ratio of 1: 1 to about 2400 to 2500 cc of water to produce a hay concentrate which is dyed for 24 hours in a hot water bath at about 90 ° C;

상기 단계를 거치면서 달여진 건조가 제거된 순수한 건초농축액 100cc를 염소/양고기 1kg이 담겨진 물에 희석시켜 100℃ 이상의 가열열에 의해 염소/양고기가 익혀짐과 아울러 특유의 냄새를 제거시켜 줄 수 있도록 한 것을 특징으로 하는 것이다.In the above step, 100 cc of the pure dry hay concentrate is diluted in water containing 1 kg of chlorine / lamb, so that the chlorine / lamb is cooked by the heating heat of 100 ° C or more and the unique smell is removed .

또한, 상기 건초농축액을 100cc 단위로 개별 포장시켜 소량의 염소/양고기 특유의 냄새를 제거시켜 줄 수 있도록 한 것을 특징으로 하는 것이다.In addition, the present invention is characterized in that the hay concentrate is individually packaged in units of 100 cc to remove a small amount of odor of chlorine / lamb.

본 발명은 참싸리와 광대싸리가 1:1 비율로 혼합된 건초, 또는 참싸리와 광대싸리가 1:1 비율로 혼합된 건초를 물과 함께 가열시켜 생성된 건초농축액을 염소/양고기를 삶아주고자 할 때 물에 투입시켜 함께 가열에 의해 삶아지도록 하면, 건초 또는 건초농축액에 있는 약초의 성분이 삶아지고 있는 염소/양고기내로 흡수되어 특유의 냄새를 제거시켜 줌에 따라 과다한 량의 양념 또는 향신료를 사용하지 않아도 고기 자체의 맛을 그대로 유지한 음식물을 조리할 수 있으며, 이로인해 고기 자체의 맛을 느끼면서 음식물을 섭취함은 물론, 싸리 자체에서 얻을 수 있는 효능을 The present invention relates to a method for boiling chlorine / mutton in a hay concentrate produced by heating hay mixed with chrysanthemum and cryolite at a ratio of 1: 1 or water mixed with chrysanthemum and chrysanthemum at a ratio of 1: 1 When you put it in water and boil it together by heating, the herbal ingredients in the hay or hay concentrate are absorbed into the boiled goat / lamb to remove the characteristic odor, so do not use excessive amounts of spice or spice It is possible to cook the food which keeps the taste of the meat itself without it, and it is possible to eat the food while feeling the taste of the meat itself,

이하, 본 발명의 실시예를 구체적으로 설명하면 다음과 같다.Hereinafter, embodiments of the present invention will be described in detail.

본 발명은 염소/양을 익혀줄 때 참싸리와 광대싸리를 함께 투입시켜 삶아주도록 한 것으로서, 참싸리와 광대싸리가 염소/양에서 나는 특유의 냄새를 제거시켜 줄 수 있도록 하는 것이다.The present invention is a method for boiling chrysanthemum and clownfish to boil a goat / sheep and boil it so that chorus and clownfish can remove the characteristic odor from the goat / sheep.

여기에서 참싸리와 광대싸리의 효능을 살펴보면 다음과 같다.Here, we can see the effects of Chandarri and Cynthia sari as follows.

싸리나무 잎에는 알칼로이드, 플라보노이드, 아스코드빈산이 많이 들어 있고 껍질에는 탄닌이 들어 있으며 껍질과 줄기, 잎에는 사포닌이 들어 있다. 뿌리껍질에는 여러 종류의 알칼로이드가 들어 있다. Allium, Flavonoid and Ascic Acid are abundant in Allium leaf, Tannin is contained in the shell, Saponin is contained in the shell, stem and leaf. Root shells contain several types of alkaloids.

플라보노이드와 레스페딘 성분은 피와 간의 콜레스테롤 양을 낮추고 소변을 잘 나가게 하며 몸 속의 질소 성분을 몸 밖으로 내보낸다고 알려져 있다.Flavonoids and resepedin are known to lower the amount of cholesterol in the blood and liver, to make the urine go well, and to release nitrogen from the body.

또한, 싸리나무 잎과 줄기는 머리가 어지러운 데, 두통, 폐열로 인한 기침, 심장병, 백일해, 코피가 나는 데, 갖가지 성병을 치료한다. 라고 알려져 있는 것이다.
In addition, the leaves of the sycamore tree have a dizzy head, and cough, heart disease, pertussis, nosebleeds caused by headache, waste heat, and various sexually transmitted diseases are treated. Is known as.

실시예Example 1 One

염소, 또는 양(이하, 내용물이라 칭함) 1마리(약 20~30kg 기준)를 깨끗이 씻어 준비하였다. Chlorine, or an amount (hereinafter, referred to as "content") (about 20 to 30 kg as a reference) was thoroughly washed and prepared.

그런 다음, 참싸리와 광대싸리(일명, 굴싸리 라고도 칭함)를 1:1 비율로 혼합시켜 된 건초 약 300g~500g을 마대에 담아준다.Then, add about 300g to 500g of hay in a ratio of 1: 1 mixed with chrysanthemum and chrysanthemum (also called oyster).

그리고, 준비하여 두었던 상기 내용물 1마리와 건초가 담긴 마대를 가열솥에 투입시켜 주는데, 이때 상기 내용물이 충분히 잠길수 있을 정도의 물을 가열솥에 저장시켜 준 상태에서 가열시켜 주게 되면 가열로 인해 끓는 물에 의해 내용물이 익게 되는 것이며, 상기 내용물이 익는 도중에 물에 잠겨 있는 건초로부터 우러나오는 약초가 내용물내로 침투되어 내용물 자체에 있는 특유의 잡냄새(누린내)를 제거시켜 주게 되는 것이다.In addition, one piece of the above-prepared contents and the saddle containing the hay are put into a cooking pot. At this time, when water is sufficiently stored in the cooking pot so that the contents can be sufficiently locked, The contents are ripened by the water, and the herb which comes from the water-immersed hay during the ripening of the contents is infiltrated into the contents to remove the characteristic odor in the contents itself.

여기에서 내용물을 가열시켜 주는 온도는 100℃ 이상에서 약 1시간 정도면 내용물이 완전히 익혀지게 되는 것이다.Here, the temperature at which the contents are heated is 100 ° C or higher and about 1 hour or so, and the contents are completely cooked.

상기와 같은 방법으로 인해 잡 냄새가 완전히 제거된 내용물을 음식종류에 맞추어 조리 후 먹으면 되는 것으로서, 염소 또는 양 자체에서 나는 특유의 잡 냄새(누린내)가 전혀 나지 않게 됨으로서, 필요 이상으로 다양한 종류의 양념을 첨가시켜 주거나, 향신료를 쓰지 않아도 되어, 염소 또는 양 자체의 맛을 그대로 느끼는 상태에서 음식물을 섭취할 수 있게 되는 것이다.
Since the above-mentioned method completely removes the odor, the food is cooked after being cooked according to the kind of food. As a result, there is no unique odor of the goat or the sheep itself, Or the spice is not used, so that the food can be consumed in a state in which the taste of the chlorine or the sheep itself is felt as it is.

실시예2Example 2

참싸리와 광대싸리를 1:1 비율로 혼합시켜 된 건초 1kg을 물 약 2400 ~ 2500cc에 투입시켜 약 90℃의 중탕기로 24시간 동안 달여주어 준다.1kg of hay and chrysanthemum are mixed at a ratio of 1: 1 and added to 2400 ~ 2500cc of water, and it is given for 24 hours in a hot water boiler at 90 ℃.

상기와 같이 달여주게 되면 물에 침전되어 있는 건초에 함유된 약초가 물에 희석됨과 아울러, 희석되는 물은 가열 열에 의해 일정량까지 줄어들면서 생성된 건초농축액이 생성된다.When the above-mentioned period is over, the herb contained in the hay precipitated in water is diluted with water, and the diluted water is reduced to a certain amount by the heat of heating, and a resulting hay concentrate is produced.

염소/양고기 1kg 당 건초농축액 100cc를 사용, 예를 들어 염소/양 1마리가 20kg일 경우 건초농축액 2,000cc를 염소/양 1마리가 잠겨 삶아질 수 있을 정도의 물에 희석시켜 준 상태에서 염소/양이 충분히 익을 때까지 가열시켜 주면 되는 것이다.For example, when 1 kg of chicken / sheep is 20 kg per 1 kg of goat / sheep, 2,000 cc of hay concentrate is diluted in water to such an extent that the chicken / You can heat it until it is fully cooked.

상기와 같은 수단은 염소/양 1마리를 통째로 하여 특유의 냄새를 제거시켜 주는 것에 대한 설명이었으며, 각 가정에서 도축된 염소/양을 부위별 또는 kg당으로 포장된 것을 구입하여 보관하여 두었다가 섭취하고자 할 경우를 대비하여, 상기 중탕기를 통해 생성된 건초농축액을 100cc 단위로 개별 밀봉시켜 염소/양고기 1kg에 건초농축액 1봉지 즉, 100cc를 고기가 담겨진 물에 희석시켜 준 상태에서 가열시켜 주면 물에 희석된 건초농축액이 고기내로 흡수되어 고기내에 있는 특유의 잡냄새를 제거시켜 주면서 익혀주게 되므로서, 각 가정에서도 적은 량의 고기를 익혀줄 때 특유의 냄새를 함께 제거시켜 줄 수 있어 편리하면서도 맛있는 음식을 조리하여 먹을 수 있게 되는 것이다.The above-mentioned means explained how to remove a unique smell by one whole of the chlorine / sheep, and it is necessary to purchase and store the slaughtered chlorine / For this purpose, the honey concentrate produced through the hot water tank is separately sealed in 100 cc units and diluted in 1 kg of chicken / lamb and 1 bag of hay concentrate, that is, 100 cc is diluted in water containing meat and diluted with water Is absorbed into the meat to remove the unique odor in the meat, so that it will be cooked in each home, so when you cook a small amount of meat, you can remove the unique odor together. You can cook and eat.

Claims (3)

깨끗하게 세척된 염소/양 1마리(약 20~30kg 기준)가 충분히 잠길 수 있을 정도의 물에 참싸리와 광대싸리를 1:1 비율로 혼합시켜 된 건초 약 300g~500g을 투입시켜 100℃ 이상에서 약 1시간 정도 가열시켜 주므로서, 건초로부터 추출된 액기스가 염소/양고기내로 침투되어 염소/양에 함유되어 있는 특유의 냄새(누린내)를 제거시켜 줄 수 있도록 한 것을 특징으로 하는 염소/양고기의 누린내 제거방법.Add 300g ~ 500g of hay, which is mixed with chrysanthemum and chrysanthemum in a ratio of 1: 1, to the water which is clean enough to be sufficiently immersed in a cleaned chlorine / sheep (about 20 ~ 30kg standard) And is heated for about 1 hour, so that the extrudate extracted from the hay is infiltrated into the chlorine / lamb to remove the characteristic odor contained in the chlorine / sheep (intestine). Way. 참싸리와 광대싸리를 1:1 비율로 혼합시켜 된 건초 1kg을 물 약 2400 ~ 2500cc에 투입시켜 약 90℃의 중탕기로 24시간 동안 달여주는 건초농축액이 생성될 수 있도록 하는 단계;
상기 단계를 거치면서 달여진 건조가 제거된 순수한 건초농축액 100cc를 염소/양고기 1kg이 담겨진 물에 희석시켜 100℃ 이상의 가열열에 의해 염소/양고기가 익혀짐과 아울러 특유의 냄새를 제거시켜 줄 수 있도록 한 것을 특징으로 하는 염소/양고기의 누린내 제거방법.So that 1 kg of hay mixed with Chamaele and Cryptomeria larvae at a ratio of 1: 1 is added to about 2400-2500 cc of water to produce a hay concentrate which is dyed for 24 hours in a hot water boiler at about 90 ° C;
In the above step, 100 cc of the pure dry hay concentrate is diluted in water containing 1 kg of chlorine / lamb, so that the chlorine / lamb is cooked by the heating heat of 100 ° C or more and the unique smell is removed Wherein the chlorine / lamb is removed. 제 2 항에 있어서,
상기 건초농축액을 100cc 단위로 개별 포장시켜 소량의 염소/양고기 특유의 냄새를 제거시켜 줄 수 있도록 한 것을 특징으로 하는 염소/양고기의 누린내 제거방법.3. The method of claim 2,
Wherein the honey concentrate is individually packaged in units of 100 cc to remove a small amount of chlorine / lamb peculiar odor.
KR1020160113052A 2016-09-02 2016-09-02 chlorine/mutton smell removal method KR20180026096A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR102296408B1 (en) * 2021-06-18 2021-09-02 이우철 manufacturing method of rib soup usimg Rehmannia glutinosa
KR20220135654A (en) 2021-03-31 2022-10-07 변한섭 Liquid sauce for cooking boilded meat
KR20230023182A (en) * 2021-08-10 2023-02-17 고경원 Method for producing black goat extracted beverage

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20220135654A (en) 2021-03-31 2022-10-07 변한섭 Liquid sauce for cooking boilded meat
KR102296408B1 (en) * 2021-06-18 2021-09-02 이우철 manufacturing method of rib soup usimg Rehmannia glutinosa
KR20230023182A (en) * 2021-08-10 2023-02-17 고경원 Method for producing black goat extracted beverage

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