KR20220163002A - Gochujang keulim lijottoui jejo bangbeob mich ie ttala jejo doen gochujang keulim lijotto - Google Patents
Gochujang keulim lijottoui jejo bangbeob mich ie ttala jejo doen gochujang keulim lijotto Download PDFInfo
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- 239000006071 cream Substances 0.000 claims abstract description 31
- 240000007594 Oryza sativa Species 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 27
- 235000009566 rice Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 18
- 239000000654 additive Substances 0.000 claims description 9
- 241000208340 Araliaceae Species 0.000 claims description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 235000020235 chia seed Nutrition 0.000 claims description 4
- 235000008434 ginseng Nutrition 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 235000002789 Panax ginseng Nutrition 0.000 claims description 3
- 244000252132 Pleurotus eryngii Species 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 235000015241 bacon Nutrition 0.000 claims description 3
- 235000013351 cheese Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract description 6
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract description 6
- 239000001728 capsicum frutescens Substances 0.000 abstract description 6
- 230000006378 damage Effects 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C13/00—Cream; Cream preparations; Making thereof
- A23C13/12—Cream preparations
- A23C13/14—Cream preparations containing milk products or non-fat milk components
-
- 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
- A23L23/00—Soups; Sauces; 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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Abstract
Description
본 발명은 단시간 내에 복원이 가능하며 영양소의 파괴를 최소화할 수 있는 가정식사 대용식 고추장 크림 리조또의 제조방법 및 이에 따라 제조된 고추장 크림 리조또에 관한 것이다.The present invention relates to a method for producing gochujang cream risotto, which can be restored in a short time and minimizes the destruction of nutrients, and a gochujang cream risotto prepared according to the method.
최근 식생활문화에 있어서 간편함과 다양함이 소비자에 의해 요구되어지고 있다. 사회생활 구조의 다양화와 조직화, 맞벌이 및 사교육의 증가 등으로 인하여 어린이 및 청소년들의 생활양식도 크게 변화함으로써 가정 중심의 식생활에서 외식, 보육시설 및 학교에서 제공되는 단체급식에 의존하는 등 식품의 소비 형태에 있어서 변화를 보이고 있다.Convenience and diversity in recent dietary culture are being demanded by consumers. Due to the diversification and organization of the social life structure, the increase in dual income and private education, the lifestyle of children and adolescents has also changed significantly. It shows a change in form.
본 발명의 목적은 단시간 내에 복원이 가능하며 영양소의 파괴를 최소화할 수 있는 고추장 크림 리조또의 제조방법을 제공하는데 있다. 또한, 본 발명의 다른 목적은 상기 제조방법에 따라 제조된 고추장 크림 리조또를 제공하는데 있다.An object of the present invention is to provide a method for producing gochujang cream risotto, which can be restored in a short time and can minimize the destruction of nutrients. In addition, another object of the present invention is to provide a gochujang cream risotto prepared according to the above manufacturing method.
상기한 목적을 달성하기 위한 본 발명의 고추장 크림 리조또의 제조방법은 Method for producing gochujang cream risotto of the present invention for achieving the above object
(A) 쌀을 물에 불리는 단계; (A) soaking rice in water;
(B) 불린 쌀을 냄비에 가열하는 단계; (B) heating the soaked rice in a pot;
(C) 냄비에 재료들을 넣어 익혀주는 단계; (C) putting ingredients in a pot and cooking them;
(D) 냄비에 고추장과 크림을 넣어 마무리 하는 단계;를 포함할 수 있다. 상기 (A)단계에서 쌀은 물에 1시간 정도 불려 준다. 상기 (B)단계에서 쌀은 불투명해질때까지 볶아준다.상기 (C)단계에서 쌀 및 리조또 첨가재료의 혼합물과, 물은 1 : 1 내지 3의 중량비로 혼합될 수 있다.상기 (C)단계에서 리조또 첨가재료는 양파, 감자, 새송이 버섯 및 베이컨으로 이루어진 군에서 선택된 1종이상일 수 있으며; 우유, 치즈, 홍삼, 인삼 및 치아씨드로 이루어진 군에서 선택된 1종 이상의 부재료를 더 첨가할 수 있다. 상기 (C)단계에서 가열 온도는 100 ℃ 이상 일 수 있으며, 10분 정도 익혀준다. 상기 (D)단계에서 재료를이 다 익으면 고추장과 크림을 1 : 3 비율로 넣어준다. 상기한 다른 목적을 달성하기 위한 본 발명의 고추장 크림 리조또는 상기의 제조방법에 따라 제조될 수있다.(D) adding red pepper paste and cream to the pot to finish; In step (A), the rice is soaked in water for about 1 hour. In step (B), the rice is roasted until it becomes opaque. In step (C), the mixture of rice and risotto additives and water may be mixed in a weight ratio of 1:1 to 3. Step (C) In risotto additives may be at least one selected from the group consisting of onions, potatoes, king oyster mushrooms, and bacon; One or more sub-materials selected from the group consisting of milk, cheese, red ginseng, ginseng, and chia seeds may be further added. In the step (C), the heating temperature may be 100 ℃ or more, and cook for about 10 minutes. When the ingredients are cooked in step (D), add red pepper paste and cream in a 1:3 ratio. Gochujang cream risotto of the present invention for achieving the above other object may be prepared according to the above manufacturing method.
본 발명의 고추장 크림 리조또는 쌀 및 채소에 함유된 영양소의 파괴를 최소화할 수 있으며 복원력이 우수하므로 수화시간이 빨라져 뜨거운 물을 부어 2분 이내에 섭취할 수 있다. 그러므로 바쁜 현대인에게 빠른 시간 내에 건강에 이로운 쌀 가공식품(리조또)을 제공할 수 있다.Gochujang cream risotto of the present invention can minimize the destruction of nutrients contained in rice and vegetables, and has excellent resilience, so it can be consumed within 2 minutes by pouring hot water because the hydration time is fast. Therefore, it is possible to provide healthy processed rice food (risotto) to busy modern people in a short time.
본 발명은 뜨거운 물을 부으면 단시간 내에 복원이 가능하며 영양소의 파괴를 최소화할 수 있는 가정식사 대용식 고추장 크림 리조또의 제조방법 및 이에 따라 제조된 고추장 크림 리조또에 관한 것이다. 본 발명의 고추장 크림 리조또의 제조방법은 (A) 쌀을 물에 불리는 단계;(B) 불린 쌀을 냄비에 가열하는 단계; (C) 냄비에 재료를 넣어 익혀주는 단계; (D) 냄비에 고추장과 크림을 넣어 마무리 하는 단계;를 포함한다. 먼저, 상기 (A)단계에서 생쌀을 물에 불린 후 (B)단계에서 가열 처리 시 쌀이 완전히 호화되도록 전처리한다. 다음으로, 상기 (B)단계에서는 상기 (A)단계에서 불린 쌀을 불투명해질때까지 기름에 볶아준다. 상기 혼합물을 물에 침지시키는 과정을 생략하고 바로 가열하면 혼합물이 골고루 익지 않을 수 있다. 상기 혼합물과 물은 1 : 1 내지 3의 중량비, 바람직하게는 1 : 2 내지 3의 중량비로 혼합되는데; 혼합물을 기준으로 물의 중량비가 상기 하한치 미만인 경우에는 과열수증기로 가열 시 혼합물이 익지 않고 탈 수 있으며, 상기 상한치 초과인 경우에는 과열수증기로 가열 시 혼합물의 식감이 상실될 수 있다. 상기 리조또 첨가재료는 물에 불리 전의 쌀(생쌀) 100 중량부에 대하여 고추장 크림 35 내지 50 중량부, 양파 25내지 40 중량부, 감자 25 내지 40 중량부, 새송이 버섯 25 내지 40 중량부 및 베이컨 25 내지 40 중량부로 이루어진 군에서 선택된 1종 이상을 들 수 있으며; 영양, 맛, 점도 향상 등을 위하여 물에 불리 전의 쌀(생쌀) 100 중량부에 대하여 우유 20 내지 60 중량부, 치즈 2.5 내지 10 중량부, 홍삼 2.5 내지 10 중량부, 인삼 2.5 내지 10 중량부 및 치아씨드 2.5 내지 10 중량부로 이루어진 군에서 선택된 1종 이상의 부재료를 더 첨가할 수도 있다. 상기 치아씨드는 고대 작물 중 하나로 삼유질의 함량이 풍부하고 수분 흡수력이 우수한 것으로서, 리조또의 점도를 향상시키는데 효과적일 뿐만 아니라 미네랄 성분 및 오메가 지방산을 함유하여 영양적인 면에서도 우수하다. 리조또 첨가재료 및 부재료의 각 함량이 상기 범위를 벗어나는 경우에는 관능성이 저하될 수 있다. 상기 (A)단계에서 쌀을 불린 물과 (A)단계에서 혼합물을 침지시킨 물은 정제수, 고추장 크림을 삶은 물 또는 이들이 혼합된 희석액일 수 있는데; 쌀 및 첨가재료를 더욱 부드럽게 하며 복원시간을 단축시키기 위하여 고추장 크림을 삶은 물 또는 희석액을 사용하는 것이 바람직하다. 상기 (C)단계에서는 상기 침지된 쌀과 첨가재료를 가열시킴으로써 상기 혼합물을 바로섭취할 수 있을 정도까지 익히며, 혼합물에 함유된 균들을 멸균시킨다. (B)단계에서 물에 침지된 상태의 혼합물 그대로 처리한다. 상기 혼합물을 가열하는 시간은 1 내지 10분, 바람직하게는 3 내지 5분이며; 가열 온도는100 ℃ 이상 이다. 구체적으로 상기와 같은 온도의 과열수증기를 분사하기 위해서, 가열하는 시간이 상기 하한치 미만인 경우에는 혼합물이 익지 않고 균이 멸균되지 않을 수있으며, 상기 상한치 초과인 경우에는 조직감을 느낄 수 없다. 또한, 상기 상한치 초과인 경우에는 혼합물이 너무 익혀져 식감이 저하되거나 탈 수 있다. 상기 쌀과 첨가재료의 혼합물을 가열한 후의 수분함량은 70 내지 80%, 바람직하게는 74 내지 77%이다. 수분함량이 상기 범위를 벗어나는 경우에는 리조또가 섭취하기 쉬운 형태로 복원되는데 오랜 시간이 소요될 수 있으며, 아예 복원이 이루어지지 않을 수 있다. 다음으로, 상기 (D)단계에서는 고추장과 크림을 넣어 완성해주는 단계이다. 구체적으로, 상기 혼합물을 고추장 40g 정도와 우유와 생크림을 섞어 만든 크림 120g 정도 넣어 고추장 크림을 만들어 준다. 만들어준 고추장 크림을 냄비에 넣어 고추장 크림 리조또를 만들어 준다. 이하, 본 발명의 이해를 돕기 위하여 바람직한 실시예를 제시하나, 하기 실시예는 본 발명을 예시하는 것일 뿐본 발명의 범주 및 기술사상 범위 내에서 다양한 변경 및 수정이 가능함은 당업자에게 있어서 명백한 것이며,이러한 변형 및 수정이 첨부된 특허청구범위에 속하는 것도 당연한 것이다.The present invention relates to a method for preparing gochujang cream risotto for home meals, which can be restored within a short time by pouring hot water and minimizes the destruction of nutrients, and the gochujang cream risotto prepared according to the method. Method for producing gochujang cream risotto of the present invention (A) called rice in water; (B) heating the soaked rice in a pot; (C) cooking ingredients in a pot; (D) adding gochujang and cream to the pot to finish; First, after soaking the uncooked rice in water in step (A), it is pretreated so that the rice is completely gelatinized during heat treatment in step (B). Next, in step (B), the rice soaked in step (A) is fried in oil until it becomes opaque. If the process of immersing the mixture in water is omitted and immediately heated, the mixture may not be cooked evenly. The mixture and water are mixed in a weight ratio of 1:1 to 3, preferably 1:2 to 3; If the weight ratio of water to the mixture is less than the lower limit above, the mixture may be burned without being cooked when heated with superheated steam, and if it exceeds the above upper limit, the texture of the mixture may be lost when heated with superheated steam. The risotto additives include 35 to 50 parts by weight of gochujang cream, 25 to 40 parts by weight of onions, 25 to 40 parts by weight of potatoes, 25 to 40 parts by weight of king oyster mushrooms and 25 parts by weight of bacon, based on 100 parts by weight of rice (uncooked rice) before being soaked in water. to 40 parts by weight of at least one selected from the group consisting of; 20 to 60 parts by weight of milk, 2.5 to 10 parts by weight of cheese, 2.5 to 10 parts by weight of red ginseng, 2.5 to 10 parts by weight of ginseng, and One or more submaterials selected from the group consisting of 2.5 to 10 parts by weight of chia seeds may be further added. The chia seeds are one of the ancient crops, rich in ginseng content and excellent in water absorption, and are not only effective in improving the viscosity of risotto, but also contain minerals and omega fatty acids, and thus are excellent in nutritional aspects. When the content of each of the risotto additives and sub-materials is out of the above range, the functionality may be deteriorated. The water in which the rice was soaked in step (A) and the water in which the mixture was immersed in step (A) may be purified water, water boiled with gochujang cream, or a diluted solution of these mixtures; It is preferable to use boiled water or dilution of gochujang cream in order to soften rice and additives and shorten restoration time. In the step (C), by heating the immersed rice and additives, the mixture is cooked to the extent that it can be consumed immediately, and the bacteria contained in the mixture are sterilized. In step (B), the mixture is treated as it is in a state of being immersed in water. The heating time of the mixture is 1 to 10 minutes, preferably 3 to 5 minutes; The heating temperature is 100°C or higher. Specifically, in order to spray superheated steam at the temperature as described above, if the heating time is less than the lower limit, the mixture may not be cooked and the bacteria may not be sterilized, and if it exceeds the upper limit, the texture may not be felt. In addition, if it exceeds the upper limit, the mixture may be overcooked and the texture may be deteriorated or burnt. The moisture content after heating the mixture of rice and additives is 70 to 80%, preferably 74 to 77%. If the moisture content is out of the above range, it may take a long time to restore the risotto to an easy-to-eat form, and restoration may not occur at all. Next, in the step (D), it is a step of adding red pepper paste and cream to complete it. Specifically, add about 40g of gochujang and about 120g of cream made by mixing milk and fresh cream into the mixture to make gochujang cream. Put the prepared gochujang cream into a pot to make a gochujang cream risotto. Hereinafter, preferred embodiments are presented to aid understanding of the present invention, but the following examples are merely illustrative of the present invention, and it is obvious to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention. It goes without saying that variations and modifications fall within the scope of the appended claims.
Claims (12)
(B) 불린 쌀을 냄비에 가열하는 단계;
(C) 냄비에 재료를 넣어 익혀주는 단계;
(D) 냄비에 고추장과 크림을 넣어 마무리 하는 단계;를 포함하는 것을 특징으로 하는 고추장 크림 리조또의 제조방법.(A) soaking rice in water;
(B) heating the soaked rice in a pot;
(C) cooking the ingredients in a pot;
(D) a method for producing gochujang cream risotto comprising the step of finishing by adding gochujang and cream to a pot.
Gochujang cream risotto prepared according to the method for manufacturing gochujang cream risotto according to any one of claims 1 to 14.
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