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Application filed by 안승찬, 양대윤, 박승남filedCritical안승찬
Priority to KR1019850007852ApriorityCriticalpatent/KR870003719A/en
Publication of KR870003719ApublicationCriticalpatent/KR870003719A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
도면은 본 발명에 의한 액체 양념의 제조방법을 구현하기 위한 제조장치의 개략 단면도.BRIEF DESCRIPTION OF THE DRAWINGS The schematic sectional drawing of the manufacturing apparatus for implementing the manufacturing method of the liquid seasoning by this invention.
Claims (1)
유류, 식물류, 해물류 등의 양념 원료를 개별적 또는 선택적으로 혼합하여 잘게 자른 다음 물, 소금과 함께 중탕에 넣어 밀폐하고 가열하여 증발되는 수증기를 응축시켜 양념 원액을 얻도록 하는 액체 양념의 제조방법.A method of preparing a liquid seasoning to obtain seasoning stock solution by condensing raw materials such as oils, plants, and seafood individually or selectively, finely chopped, and then putting them in a water bath with water and salt to seal and heat condensed water vapor.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019850007852A1985-10-241985-10-24
Method for preparing liquid seasoning
KR870003719A
(en)
Method and installation for the recovery of oleous pasta from waste waters that come from the stress of the olives. (Machine-translation by Google Translate, not legally binding)