KR860008738A - 향신료의 건조방법 - Google Patents

향신료의 건조방법

Info

Publication number
KR860008738A
KR860008738A KR1019850002971A KR850002971A KR860008738A KR 860008738 A KR860008738 A KR 860008738A KR 1019850002971 A KR1019850002971 A KR 1019850002971A KR 850002971 A KR850002971 A KR 850002971A KR 860008738 A KR860008738 A KR 860008738A
Authority
KR
South Korea
Prior art keywords
spices
dry spices
drying
onions
dry
Prior art date
Application number
KR1019850002971A
Other languages
English (en)
Other versions
KR880000215B1 (ko
Inventor
안영훈
한면수
김영택
Original Assignee
임철수
서울미원 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 임철수, 서울미원 주식회사 filed Critical 임철수
Priority to KR1019850002971A priority Critical patent/KR880000215B1/ko
Publication of KR860008738A publication Critical patent/KR860008738A/ko
Application granted granted Critical
Publication of KR880000215B1 publication Critical patent/KR880000215B1/ko

Links

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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/18—Mustard

Landscapes

  • 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)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

내용 없음

Description

향신료의 건조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (2)

  1. 마늘, 파, 양파, 생강 등의 향신료를 건조함에 있어 향신료를 건조하기 전에 수용성 검이나 젤라틴수용액으로 코팅하여 건조하는 것을 특징으로 하는 향신료의 건조방법.
  2. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019850002971A 1985-05-02 1985-05-02 향신료의 건조 방법 KR880000215B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019850002971A KR880000215B1 (ko) 1985-05-02 1985-05-02 향신료의 건조 방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019850002971A KR880000215B1 (ko) 1985-05-02 1985-05-02 향신료의 건조 방법

Publications (2)

Publication Number Publication Date
KR860008738A true KR860008738A (ko) 1986-12-18
KR880000215B1 KR880000215B1 (ko) 1988-03-15

Family

ID=19240739

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019850002971A KR880000215B1 (ko) 1985-05-02 1985-05-02 향신료의 건조 방법

Country Status (1)

Country Link
KR (1) KR880000215B1 (ko)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101898457B1 (ko) * 2016-10-11 2018-09-13 강원도 삼척시(농업기술센터장) 마늘의 향과 맛이 저감된 마늘분말 및 그 제조방법

Also Published As

Publication number Publication date
KR880000215B1 (ko) 1988-03-15

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