KR840008752A - Manufacturing method of tofu sauce - Google Patents

Manufacturing method of tofu sauce Download PDF

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Publication number
KR840008752A
KR840008752A KR1019830002171A KR830002171A KR840008752A KR 840008752 A KR840008752 A KR 840008752A KR 1019830002171 A KR1019830002171 A KR 1019830002171A KR 830002171 A KR830002171 A KR 830002171A KR 840008752 A KR840008752 A KR 840008752A
Authority
KR
South Korea
Prior art keywords
manufacturing
tofu
source
tofu sauce
sauce
Prior art date
Application number
KR1019830002171A
Other languages
Korean (ko)
Other versions
KR850001029B1 (en
Inventor
제구환
Original Assignee
이수빈
제일제당 주식회사
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 이수빈, 제일제당 주식회사 filed Critical 이수빈
Priority to KR1019830002171A priority Critical patent/KR850001029B1/en
Publication of KR840008752A publication Critical patent/KR840008752A/en
Application granted granted Critical
Publication of KR850001029B1 publication Critical patent/KR850001029B1/en

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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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/26—Meat flavours

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음No content

Description

두부 소-스의 제조방법Manufacturing method of tofu sauce

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

Claims (1)

돈육 및 야채를 이용한 두부 소-스를 제조함에 있어서 환상 덱스트린을 20-22％함유한 전분가수 분해물에 천연육 엑기스분을 포접시켜 0.5-5.0중량％첨가함으로써 돈취를 마스킹하고, 조리후 냉각시 기름성분의 분리를 방지하는 것을 특징으로 하는 두부 소-스의 제조방법.To prepare tofu source using pork and vegetables, mask the odor by adding 0.5-5.0 wt% by adding natural meat extract powder to starch hydrolyzate containing 20-22% of cyclic dextrin, and cooking oil after cooking. Tofu source manufacturing method characterized in that to prevent the separation of. ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019830002171A 1983-05-18 1983-05-18 Preparation for sauce KR850001029B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019830002171A KR850001029B1 (en) 1983-05-18 1983-05-18 Preparation for sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019830002171A KR850001029B1 (en) 1983-05-18 1983-05-18 Preparation for sauce

Publications (2)

Publication Number Publication Date
KR840008752A true KR840008752A (en) 1984-12-19
KR850001029B1 KR850001029B1 (en) 1985-07-19

Family

ID=19228940

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019830002171A KR850001029B1 (en) 1983-05-18 1983-05-18 Preparation for sauce

Country Status (1)

Country Link
KR (1) KR850001029B1 (en)

Also Published As

Publication number Publication date
KR850001029B1 (en) 1985-07-19

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