KR20200001806A - Method for manufacturing a meal of salad using vegetable and chicken - Google Patents
Method for manufacturing a meal of salad using vegetable and chicken Download PDFInfo
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- KR20200001806A KR20200001806A KR1020180074794A KR20180074794A KR20200001806A KR 20200001806 A KR20200001806 A KR 20200001806A KR 1020180074794 A KR1020180074794 A KR 1020180074794A KR 20180074794 A KR20180074794 A KR 20180074794A KR 20200001806 A KR20200001806 A KR 20200001806A
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Images
Classifications
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- 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
Abstract
Description
본 발명의 다양한 실시예는 야채와 닭고기를 혼합하여 영양분이 고루 포함된 샐러드를 제조하는 방법에 관한 것이다. Various embodiments of the present invention are directed to a method of preparing a salad containing nutrients by mixing vegetables and chicken.
일반적으로, 야채샐러드는 우리가 손쉽게 만들어 먹을 수 있는 기호 식품중의 하나이며 각종 비타민이 다량 함유되어져 있는 것으로 알려지면서 다이어트 식품으로도 많이 사용되고 있다. Generally, vegetable salad is one of the favorite foods that we can easily make and eat, and it is known that it contains a large amount of various vitamins and is also used as a diet food.
한편, 닭고기의 성분은 쇠고기보다 단백질이 많고 특히 비타민 B2가 많다. 그밖에 칼슘, 인, 비타민 등을 함유함과 동시에 글루타미산 등의 풍부한 영양소를 포함하고 있다. 닭고기는 연하고 맛있으면서 풍미가 담백하며 조리하기 쉽고 영양가도 높아 국내뿐만 아니라 세계적으로 폭넓게 요리에 사용되고 있으며, 특히 샐러드에 많이 사용되어진다. Chicken's ingredients, on the other hand, are more protein than beef, especially vitamin B2. In addition, it contains calcium, phosphorus, vitamins, etc., and abundant nutrients such as glutamic acid. Chicken is tender, tasty, light in flavor, easy to cook, and has high nutritional value. It is widely used not only in Korea but also in the world, especially in salads.
상기와 같은 야채와 닭고기는 그 상태에 따라 신선도와 청결 상태가 많이 좌우되기 때문에 최상의 세척 조건에서 가공하거나 조리하는 것이 중요한데, 이러한 최상의 조리 조건이 이루어지지 않은 환경에서는 식감과 영양을 고루 갖춘 샐러드가 만들어지기 어렵다. Since vegetables and chicken are highly dependent on freshness and cleanliness depending on their condition, it is important to process or cook them at the best washing conditions. In an environment where the best cooking conditions are not achieved, a salad with good texture and nutrition is made. It is hard to lose.
본 발명의 다양한 실시예는 야채와 닭고기를 이용한 샐러드 제조에 있어서, 인체에 무해한 세척수를 이용하여 위생적으로 야채를 세척 및 후처리하는 한편, 닭고기 가슴살을 원료육으로 하고 이 원료육에 부재료를 적정 비율로 배합하는 일련의 제조공정을 통하여 한끼를 대신할 수 있는 영양 있는 샐러드를 제조하는 것을 그 목적으로 한다.Various embodiments of the present invention in the manufacture of salads using vegetables and chicken, while washing and post-processing the vegetables hygienically using the washing water harmless to the human body, the chicken breast meat as the raw meat and the raw material is formulated in an appropriate ratio The aim is to produce a nutritious salad that can replace one meal through a series of manufacturing processes.
본 발명의 다양한 실시예에 따른 한끼샐러드 제조 방법은, 선별후 세절되어진 야채를 맑은물에서 세척하는 1차 세척과정; 상기 맑은물에 의해 세척되어진 야채를 세척수에 침지시켜 세척하는 2차 세척과정; 상기 2차 세척을 거친 야채를 0∼5℃의 물에 침지시켜 예냉처리를 실시하는 예냉과정; 닭가슴살에 피클액을 넣고 혼합하여 냉장고에 소정 시간 염지시키는 닭가슴살 염지과정; 염지된 닭가슴살을 스팀용기에 넣어 자숙하고, 자숙된 닭가슴살을 절단하는 자숙/절단과정; 및 절단된 닭가슴살에 예냉처리가 완료된 소정의 야채를 혼합하는 혼합과정을 포함할 수 있다.Method for producing a meal salad according to various embodiments of the present invention, the first washing process of washing the finely chopped vegetables in clear water; A second washing step of washing the vegetables washed by the clear water in immersion water; A precooling process of immersing the vegetables subjected to the second washing in water of 0 to 5 ° C. to perform precooling; Chicken breast dyeing process of adding pickle liquid to chicken breast and mixing the salt for a predetermined time in a refrigerator; A cooked / cutting process of putting the salted chicken breasts in a steam container and cutting the cooked chicken breasts; And it may include a mixing process of mixing the predetermined vegetables pre-cooled to the cut chicken breast.
일부 실시예에서, 상기 2차 세척과정에서는 염소계 살균소독제를 맑은물에 녹인 세척수를 사용할 수 있다.In some embodiments, in the second washing process, washing water dissolved in chlorine disinfectant in clear water may be used.
일부 실시예에서, 상기 혼합과정은 상기 야채와 상기 닭가슴살을 4:1의 비율로 혼합할 수 있다.In some embodiments, the mixing may mix the vegetables with the chicken breast in a ratio of 4: 1.
일부 실시예에서, 상기 야채는 양상추, 토마토, 케일, 치커리 및 적근대를 포함할 수 있다. In some embodiments, the vegetables may include lettuce, tomatoes, kale, chicory and red beetroot.
일부 실시예에서, 상기 양상추, 토마토, 케일, 치커리 및 적근대는 각각 2:1:1:1:1의 비율로 혼합할 수 있다.In some embodiments, the lettuce, tomato, kale, chicory and red beetroot can each be mixed in a ratio of 2: 1: 1: 1: 1.
본 발명의 실시예에 따른 한끼샐러드를 통해 보다 신선한 상태의 야채와 닭고기가 혼합됨으로써 한끼식사를 대신할 수 있도록 영양소가 고루 함유된 샐러드를 제공할 수 있게 된다. Through the one meal salad according to an embodiment of the present invention it is possible to provide a salad containing nutrients evenly to replace the one meal by mixing vegetables and chicken in a fresher state.
도 1은 본 발명의 실시예에 따른 한끼샐러드 제조 방법의 흐름도이다.1 is a flowchart of a method of manufacturing a meal salad according to an embodiment of the present invention.
본 발명의 이점 및 특징, 그리고 그것들을 달성하는 방법은 상세하게 후술되어 있는 실시예들을 참조하면 명확해질 것이다. 그러나 본 발명은 이하에서 개시되는 실시예들에 한정되는 것이 아니라 서로 다른 다양한 형태로 구현될 것이며, 단지 본 실시예들은 본 발명의 개시가 완전하도록 하며, 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 발명의 범주를 완전하게 알려주기 위해 제공되는 것이며, 본 발명은 청구항의 범주에 의해 정의될 뿐이다. Advantages and features of the present invention and methods for achieving them will be apparent with reference to the embodiments described below in detail. However, the present invention is not limited to the embodiments disclosed below, but will be implemented in various forms, and only the present embodiments are intended to complete the disclosure of the present invention, and the general knowledge in the art to which the present invention pertains. It is provided to fully convey the scope of the invention to those skilled in the art, and the present invention is defined only by the scope of the claims.
다른 정의가 없다면, 본 명세서에서 사용되는 모든 용어(기술 및 과학적 용어를 포함)는 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 공통적으로 이해될 수 있는 의미로 사용될 수 있을 것이다. 또한, 일반적으로 사용되는 사전에 정의되어 있는 용어들은 명백하게 특별히 정의되어 있지 않는 한 이상적으로 또는 과도하게 해석되지 않는다.Unless otherwise defined, all terms (including technical and scientific terms) used in the present specification may be used in a sense that can be commonly understood by those skilled in the art. In addition, terms that are defined in a commonly used dictionary are not ideally or excessively interpreted unless they are specifically defined clearly.
본 발명의 일 실시예에 따른 한끼샐러드는 도 1과 같이 야채와 닭가슴살이 각각 독립적으로 준비되어 최종적으로 믹싱됨으로써 만들어진다. One meal salad according to an embodiment of the present invention is made by mixing vegetables and chicken breasts independently and finally mixed as shown in FIG.
보다 구체적으로, 야채 준비 과정이 수행된다(v1). 예컨대, 농장에서 생산되어진 오이, 양배추, 당근, 셀러리, 피망, 양파, 양상추, 토마토, 케일, 치커리 및 적근대 등의 야채를 0∼5℃의 온도로 가동되고 있는 냉장차에 적재하여 운반시킨 후, 이를 저온의 야채저장고에 입고시키고 이들중 선별작업을 통해 신선한 야채들을 가공작업장으로 이송시키게 된다.More specifically, the vegetable preparation process is performed (v1). For example, cucumbers, cabbage, carrots, celery, bell peppers, onions, lettuce, tomatoes, kale, chicory and red beetroot produced in farms are loaded and transported in a refrigerated car operating at a temperature of 0 to 5 ° C. It is stocked in low temperature vegetable storage, and the fresh vegetables are transferred to the processing workshop through sorting.
이와 같이 이송되어진 야채들은 각각 적절한 크기로 절단 세절되어진 후 본격적인 세척 및 후처리작업을 거치게 된다. The vegetables transported in this way are cut into pieces of appropriate size, and then undergo full washing and post-treatment.
구체적으로, 1차로 상기 세절되어진 야채를 약 18℃의 맑은물에 수회 세척시킨 후(v2) 이를 다시 2차적으로 염소계 세척수에 약 10분간 침전시킴으로서 세척과정을 수행하게 된다(v3). 여기서 사용되어지는 염소계 세척수는 맑은물에 커비크로를 녹인 것일 수 있으며 예컨대, 커비크로란 염소계 살균 소독제중 인체에 무해한 살균소독제로 알려진 것으로 "이염화 이소 시아뉼산 나트륨" 을 주성분으로 하는 것이다.Specifically, the washed vegetables are first washed several times in clear water of about 18 ℃ (v2) and then again to precipitate for about 10 minutes in the chlorine-based wash water (v3). The chlorine-based washing water used herein may be one obtained by dissolving Kirbicro in clear water. For example, the Kirbicroran is known as a disinfectant disinfectant that is harmless to humans and is mainly composed of "sodium isocyanate dichloride".
도시되어 있지 않으나, 상기 2차세척이 수행되면 다시 18℃의 맑은물을 이용한 3차세척이 수행될 수 있다. 그런다음, 0∼5℃의 저온수에 30분간 침지시켜 야채를 예냉처리하게 된다(v4). 여기서 예냉과정을 거치는 이유는 찬물 냉각과정을 수행함으로서 야채가 갖고있는 품온을 낮추어 호흡작용을 억제할 수 있고, 또한 신선도 및 안전성이 유지되어질 수 있기 때문이다. 실제 실험결과 예냉처리전에는 보존기간이 1∼2일이었으나, 예냉처리후에는 2∼3일로 유통기간이 약 24시간 가량 연장되어질 수 있었다.Although not shown, when the second wash is performed, the third wash using clear water at 18 ° C. may be performed again. Then, the vegetables are precooled by immersion in cold water at 0-5 ° C. for 30 minutes (v4). The pre-cooling process is because the cold water cooling process to lower the product temperature of the vegetable can inhibit the respiratory action, and also freshness and safety can be maintained. As a result of the experiment, the preservation period was 1 ~ 2 days, but after precooling, the shelf life could be extended to about 24 hours.
도시되어 있지 않으나, 상기 예냉처리가 끝나면 다시 4차 세척과정을 거칠 수 있는데, 여기서는 위생적인 처리를 위하여 PH2.5의 산성이온수를 야채에 10분간 침지함으로서 일반세균부터 식중독을 일으키는 대장균까지 사멸시킬 수 있게 된다.Although not shown, after the pre-cooling treatment, the fourth washing process may be performed again. Here, for sanitary treatment, acidic water of PH2.5 may be immersed in vegetables for 10 minutes to kill general bacteria to E. coli causing food poisoning. Will be.
한편, 야채 준비와 별도로 닭가슴살 준비과정이 진행될 수 있다(c1). 먼저 신선한 닭고기의 가슴살로 이루어진 원료육을 마련한다. 선택된 가슴살은 위생처리되어 이물질이 없고 선도가 양호한 조건을 갖고, 원료육 범위는 동결 가슴살 및 냉장 가슴살이 동원된다.On the other hand, separately from the preparation of vegetables can be carried out chicken breast preparation process (c1). First, prepare raw meat consisting of fresh chicken breast meat. The selected breasts are sanitized, free from foreign matter and have good freshness, and the raw meat range is mobilized with frozen breasts and chilled breasts.
냉장실에 냉장된 가슴살은 냉장상태의 원료육을 그대로 사용하면 되나, 동결된 원료육은 해동, 정선하여 사용해야 한다. 따라서 동결육은 해동기 또는 냉장실에서 해동시킨 후 과다한 지방 및 스킨을 제거하는데, 이때의 해동상태는 육 표면의 온도가 5℃이하, 육 중심의 온도는 -2℃ 정도에서 해동 완료하여 원료육을 준비한다.Breast meat refrigerated in the refrigerating chamber can be used as raw meat in a refrigerated state, but frozen raw meat should be thawed and selected. Therefore, frozen meat is thawed in a thaw or cold room to remove excess fat and skin. At this time, thaw is completed at 5 ° C or below at the surface of the meat and -2 ° C at the center of the meat to prepare raw meat. do.
그런 다음, 닭가슴살 염지과정이 수행된다(c2). 상기 준비공정을 통해 얻어진 원료육에 만들어진 피클액을 넣고 7 - 10분간 혼합하고, 혼합된 원료육은 용기에 담아 이물질에 오염되지 않도록 주의하면서 염지냉장고에 12 - 15시간 염지시킨다.Then, the chicken breast dyeing process is performed (c2). The pickle liquor is made into the raw meat obtained through the preparation process and mixed for 7-10 minutes, and the mixed raw meat is placed in a container and soaked in a salt freezer for 12-15 hours while being careful not to be contaminated with foreign substances.
다음으로, 닭가슴살 자숙/절단과정이 수행된다(c3). 염지된 원료육을 자숙시 육수가 손실되지 않은 스팀용기 담음과 동시에 수증기가 용기내에 고이지 않도록 뚜껑을 덮고, 스팀온도 90℃의 조건에서 30분간 실시하여 자숙하며, 자숙이 완료되면 가슴살은 세절기에 넣는다. 이후 자숙 완료된 가슴살은 입자가 짧게 끊어지거나 뭉게지지 않도록 냉각없이 절단기를 이용하여 절단한다.Next, the chicken breast cooking / cutting process is performed (c3). When steamed raw meat is filled, steamed water is not lost and the lid is covered so that steam does not accumulate in the container. Steamed meat is cooked for 30 minutes under the condition of steam temperature of 90 ℃. . After the complete boiled breast is cut using a cutter without cooling so that the particles do not break or clump shortly.
도시되어 있지 않으나, 닭가슴살이 절단된 후 별도의 양념과정이 수행될 수 있다. 이러한 양념과정은 가슴살인 원료육 38.01 ~ 38.03%에 정제염 1.08 ~ 1.10%, 아질산나트륨 0.01 ~ 0.03%, 비타민C 0.02 ~ 0.04%, 백설탕 1.29 ~ 1.31%, 감자 10.85 ~ 10.87%, 당근 8.68 ~ 8.70%, 양파 15.19 ~ 15.21%, 완두콩 4.34 ~ 4.36%, 마요네즈 15.19 ~ 15.21%, 감자전분 1,09 ~ 1.2%, 사과식초 0.87 ~ 0.89%, 옥수수 3.25 ~ 3.27%의 적정배합비로 혼합한 후 5분간 믹싱하면 소비자의 기호에 적합한 샐러드용 닭가슴살을 얻을수 있을뿐 아니라, 소비자기호에 따라 배합비율을 변경할 수 있다.Although not shown, a separate seasoning process may be performed after the chicken breast is cut. This seasoning process is based on 38.01 ~ 38.03% of breast meat, 1.08 ~ 1.10% of refined salt, 0.01 ~ 0.03% of sodium nitrite, 0.02 ~ 0.04% of vitamin C, 1.29 ~ 1.31% of white sugar, 10.85 ~ 10.87% of carrot, 8.68 ~ 8.70% of carrot, Mix onion for 15.19-15.21%, pea 4.34-4.36%, mayonnaise 15.19-15.21%, potato starch 1,09-1.2%, apple vinegar 0.87-0.89%, corn 3.25-3.27%, and mix for 5 minutes. Not only can you obtain salad chicken breasts that suit your taste, but also change the blending ratio according to your preference.
일실시예로, 최적정배합비인 원료육 38.02%에 정제염 1.09%, 아질산나트륨 0.02%, 비타민C 0.03%, 백설탕 1.30%, 감자 10.86%, 당근 8.69%, 양파 15.20%, 완두콩 4.35%, 마요네즈 15.20%, 감자전분 1,1%, 사과식초 0.88%, 옥수수 3.267%로 배합하면 양질의 닭고기샐러드를 얻을 수 있다.In one embodiment, the optimum blending ratio of raw meat 38.02%, refined salt 1.09%, sodium nitrite 0.02%, vitamin C 0.03%, white sugar 1.30%, potatoes 10.86%, carrot 8.69%, onion 15.20%, peas 4.35%, mayonnaise 15.20% , 1,1% potato starch, 0.88% apple cider vinegar, 3.267% corn, you can get a good chicken salad.
다음으로, 준비된 야채와 닭가슴살을 혼합하는 과정을 통해(mix) 한끼샐러드가 완성된다. 이 과정에서, 별도의 샐러드드레싱이 첨가될 수 있으나 이에 한정하는 것은 아니다.Next, by mixing the prepared vegetables and chicken breast (mix) one meal salad is completed. In this process, a separate salad dressing may be added, but is not limited thereto.
일실시예에 따르면, 상기 혼합과정에서 야채와 닭가슴살을 4:1의 비율로 혼합할 수 있고, 야채는 양상추, 토마토, 케일, 치커리 및 적근대를 포함하며, 상기 양상추, 토마토, 케일, 치커리 및 적근대는 각각 2:1:1:1:1의 비율로 혼합함으로써 양질의 한끼샐러드를 제공할 수 있으나 이에 한정하는 것은 아니다.According to one embodiment, the vegetable and chicken breast in the mixing process can be mixed in a ratio of 4: 1, the vegetable includes lettuce, tomatoes, kale, chicory and red beetroot, the lettuce, tomatoes, kale, chicory and Red beetroot can provide a good quality salad by mixing in a ratio of 2: 1: 1: 1: 1, respectively, but not always limited thereto.
상기와 같은 과정에 따라 제조된 한끼샐러드를 통해 보다 신선한 상태의 야채와 닭고기가 혼합됨으로써 한끼식사를 대용할 수 있도록 영양소가 고루 함유된 샐러드를 제공할 수 있게 된다. Through the one meal salad prepared according to the process as described above it is possible to provide a salad containing nutrients evenly so that the fresh vegetables and chicken is mixed to substitute for one meal.
이상의 실시 예들은 본 발명의 이해를 돕기 위하여 제시된 것으로, 본 발명의 범위를 제한하지 않으며, 이로부터 다양한 변형 가능한 실시 예들도 본 발명의 범위에 속하는 것임을 이해하여야 한다. 본 발명의 기술적 보호범위는 특허청구범위의 기술적 사상에 의해 정해져야 할 것이며, 본 발명의 기술적 보호범위는 특허청구범위의 문언적 기재 그 자체로 한정되는 것이 아니라 실질적으로는 기술적 가치가 균등한 범주의 발명에 대하여까지 미치는 것임을 이해하여야 한다.The above embodiments are presented to aid the understanding of the present invention, and do not limit the scope of the present invention, from which it should be understood that various modifications are within the scope of the present invention. The technical protection scope of the present invention should be defined by the technical spirit of the claims, and the technical protection scope of the present invention is not limited to the literary description of the claims, but is a category in which technical values are substantially equal. It should be understood that the invention extends to.
Claims (5)
상기 맑은물에 의해 세척되어진 야채를 세척수에 침지시켜 세척하는 2차 세척과정;
상기 2차 세척을 거친 야채를 0∼5℃의 물에 침지시켜 예냉처리를 실시하는 예냉과정;
닭가슴살에 피클액을 넣고 혼합하여 냉장고에 소정 시간 염지시키는 닭가슴살 염지과정;
염지된 닭가슴살을 스팀용기에 넣어 자숙하고, 자숙된 닭가슴살을 절단하는 자숙/절단과정; 및
절단된 닭가슴살에 예냉처리가 완료된 소정의 야채를 혼합하는 혼합과정을 포함하는, 한끼샐러드 제조 방법.A first washing step of washing the shredded vegetables in clear water after selection;
A second washing step of washing the vegetables washed by the clear water in immersion water;
A precooling process of immersing the vegetables subjected to the second washing in water of 0 to 5 ° C. to perform precooling;
Chicken breast dyeing process of putting pickle liquid into chicken breast and mixing the mixture for a predetermined time soaking in the refrigerator;
A cooked / cut process of putting the salted chicken breast in a steam container and cutting the cooked chicken breast; And
Method for producing a meal salad comprising the mixing process of mixing the predetermined vegetables pre-cooled with the cut chicken breast.
상기 2차 세척과정에서는 염소계 살균소독제를 맑은물에 녹인 세척수를 사용한 것을 특징으로 하는, 한끼샐러드 제조 방법.The method of claim 1,
In the second washing process, characterized in that using the washing water dissolved chlorine disinfectant disinfectant in clear water, hanki salad manufacturing method.
상기 혼합과정은 상기 야채와 상기 닭가슴살을 4:1의 비율로 혼합하는 것을 특징으로 하는, 한끼샐러드 제조 방법.The method according to claim 1 or 2,
The mixing process is characterized in that the mixture of the vegetable and the chicken breast in a ratio of 4: 1, salad production method.
상기 야채는 양상추, 토마토, 케일, 치커리 및 적근대를 포함하는, 한끼샐러드 제조 방법.The method of claim 1,
The vegetable includes lettuce, tomato, kale, chicory and red beetroot, han meal salad manufacturing method.
상기 양상추, 토마토, 케일, 치커리 및 적근대는 각각 2:1:1:1:1의 비율로 혼합하는 것을 특징으로 하는, 한끼샐러드 제조 방법.The method of claim 4, wherein
The lettuce, tomato, kale, chicory and red beetroot are each characterized in that the mixing ratio of 2: 1: 1: 1: 1, salad production method.
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