KR830009719A - Instant Aging Process - Google Patents

Instant Aging Process Download PDF

Info

Publication number
KR830009719A
KR830009719A KR1019820001518A KR820001518A KR830009719A KR 830009719 A KR830009719 A KR 830009719A KR 1019820001518 A KR1019820001518 A KR 1019820001518A KR 820001518 A KR820001518 A KR 820001518A KR 830009719 A KR830009719 A KR 830009719A
Authority
KR
South Korea
Prior art keywords
aging process
kimchi
instant
instant aging
accelerated
Prior art date
Application number
KR1019820001518A
Other languages
Korean (ko)
Other versions
KR830002759B1 (en
Inventor
박선희
Original Assignee
박선희
주식회사 진미식품
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 박선희, 주식회사 진미식품 filed Critical 박선희
Priority to KR1019820001518A priority Critical patent/KR830002759B1/en
Priority to JP57086702A priority patent/JPS58183036A/en
Application granted granted Critical
Publication of KR830002759B1 publication Critical patent/KR830002759B1/en
Publication of KR830009719A publication Critical patent/KR830009719A/en

Links

Abstract

내용 없음No content

Description

인스탄트 숙성촉진 김치속의 가공방법Instant Aging Process

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

본문에 상술한 바와 같이 젓갈, 김치국으로 처리한 고추가루와 건조 김치속 원료 9종을 혼합 25Kc-35Kc/sec의 초음파 처리를 하여 살균하는 공정의 결합을 특징으로 하여 기호성 및 미관에 알맞게 제조되는 인스탄트 숙성촉진 김치속의 가공방법.As described in the text, it is characterized by combining the process of sterilizing red pepper powder treated with salted fish and kimchi soup and 9 kinds of dried kimchi ingredients by ultrasonic treatment of mixed 25Kc-35Kc / sec. Processing method of accelerated kimchi. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019820001518A 1982-04-07 1982-04-07 Method for processing instant korean gimchi material KR830002759B1 (en)

Priority Applications (2)

Application Number Priority Date Filing Date Title
KR1019820001518A KR830002759B1 (en) 1982-04-07 1982-04-07 Method for processing instant korean gimchi material
JP57086702A JPS58183036A (en) 1982-04-07 1982-05-24 Processing of instant ageing promoted kimuchi pickles

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019820001518A KR830002759B1 (en) 1982-04-07 1982-04-07 Method for processing instant korean gimchi material

Publications (2)

Publication Number Publication Date
KR830002759B1 KR830002759B1 (en) 1983-12-14
KR830009719A true KR830009719A (en) 1983-12-23

Family

ID=19224370

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019820001518A KR830002759B1 (en) 1982-04-07 1982-04-07 Method for processing instant korean gimchi material

Country Status (2)

Country Link
JP (1) JPS58183036A (en)
KR (1) KR830002759B1 (en)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103637134B (en) * 2013-11-28 2014-12-31 华南理工大学 Method for processing marinated fruits and vegetables

Also Published As

Publication number Publication date
KR830002759B1 (en) 1983-12-14
JPS58183036A (en) 1983-10-26

Similar Documents

Publication Publication Date Title
KR830009719A (en) Instant Aging Process
ATE93276T1 (en) CONTROL OF STERILIZATION OF FOOD BY INTRODUCING A HARMFUL NON-STERILE COMPONENT.
RU94045617A (en) Dietetic food
KR890701029A (en) Food recipe
KR910016268A (en) Oil absorption rate reducing material of oil-treated foods and its reduction method
JPS5244781A (en) Emulsion stabilizing agent
KR920011384A (en) Method of manufacturing plum plum pepper
KR880003568A (en) Manufacturing method of retort food
KR870000028A (en) Method of manufacturing pork jerky
KR870003711A (en) Manufacturing method of red pepper paste made mainly from fish
KR920011379A (en) Method of Making Buckwheat Noodles
KR870007667A (en) Prevention of Rice Cake Decay
FR2222025A1 (en) Dried, preservable powder for making beurre d'escargot - from chopped parsley, liliaceous bulbs, salts, and spices
KR850000926A (en) High protein powder manufacturing method using GRUTEN raw material
KR890000016A (en) Preservation method of fish sauce or fishery and salted fish by adding ethanol
KR930003853A (en) Fish cake rice lunch and manufacturing method
KR900007346A (en) Manufacturing method of processed pork food
KR890001464A (en) Soft nitriding method of raisins using gelatin
KR910019541A (en) Manufacturing method of meat products
KR920009335A (en) Powdered Chicken Food Manufacturing Method
KR870010860A (en) Bath
KR870009647A (en) Method of manufacturing high vegetable protein and nutrition sausage using water gluten of wheat
KR900012548A (en) Manufacturing Method of Cheonggukjang with Liquid Meat Sauce
KR830008515A (en) How to make instant Chuotang
KR880001231A (en) How to Make Instant Kimchi Seasoning