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Application filed by 정양근filedCritical정양근
Priority to KR1019840003726ApriorityCriticalpatent/KR860000024A/en
Publication of KR860000024ApublicationCriticalpatent/KR860000024A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (1)
옥수수를 원료로하여 약 55%의 탄산수소암모늄수용액에서 약 100℃ 이상에서 약 1시간 이상 침지, 가열한 후, 교반정련하여 표피와 용액을 제거한 다음 약 30% 에틸알콜 수용액에 약 1시간 이상 재차 침지하고 용액을 제거, 건조하여 기타공지의 방법에 의해서 증식, 식용유상의 튀김, 튀김유의 제거, 식품첨가제의 첨가에 의하여 제품을 제조함을 특징으로 하는 옥수수 튀김의 제조방법.Corn was used as a raw material, soaked in about 55% ammonium bicarbonate aqueous solution at about 100 ° C for at least about 1 hour, heated, stirred and refined to remove the epidermis and solution, and then again at about 30% ethyl alcohol solution for about 1 hour. A method of producing corn frying characterized in that the product is prepared by immersion, removal of the solution, and drying to multiply by other known methods, fry the cooking oil, remove the fry oil, and add a food additive.※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840003726A1984-06-291984-06-29
Manufacturing method of corn fry
KR860000024A
(en)