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Application filed by 백영호, 김만식filedCritical백영호
Priority to KR1019850006833ApriorityCriticalpatent/KR870002771A/en
Publication of KR870002771ApublicationCriticalpatent/KR870002771A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
제1도는 본 발명 가열 증발장치.1 is a heating evaporator of the present invention.
Claims (1)
떫은 감을 고압전광이 설치된 밀폐용기에 넣어 밀봉시킨 상태로 80~150℃로 12~24시간 정도 가열하여 탄닌성분이 제거되게 한 후 40~80℃의 온수에 담구어 10~12시간 유지시킨 다음 과피와 씨를 분리하여 믹서로 갈아서 체눈 0.5~1mm 정도로 걸러준 후 설탕을 9 : 1로 혼합하여 90℃이상 90분 정도 가열 농축하여 방냉시킴을 특징으로 한 감샘의 제조방법.Heat the persimmon in a sealed container with high-voltage electric light and seal it, heat it at 80-150 ℃ for 12-24 hours to remove tannins, and soak it in hot water at 40-80 ℃ for 10 to 12 hours. Separating seeds and sifted with a mixer to filter the body to about 0.5 ~ 1mm, and then mixed with sugar 9: 1 and heat-concentrated 90 ° C or more for 90 minutes to cool the ginseng.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850006833A1985-09-181985-09-18
How to make persimmon jam
KR870002771A
(en)
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