KR880012175A - How to make instant pork seasoning - Google Patents

How to make instant pork seasoning Download PDF

Info

Publication number
KR880012175A
KR880012175A KR870004062A KR870004062A KR880012175A KR 880012175 A KR880012175 A KR 880012175A KR 870004062 A KR870004062 A KR 870004062A KR 870004062 A KR870004062 A KR 870004062A KR 880012175 A KR880012175 A KR 880012175A
Authority
KR
South Korea
Prior art keywords
pork seasoning
instant pork
make instant
red pepper
seasoning
Prior art date
Application number
KR870004062A
Other languages
Korean (ko)
Other versions
KR900000929B1 (en
Inventor
이종화
최용환
김양수
임번삼
Original Assignee
홍연석
주식회사 미원
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 홍연석, 주식회사 미원 filed Critical 홍연석
Priority to KR1019870004062A priority Critical patent/KR900000929B1/en
Publication of KR880012175A publication Critical patent/KR880012175A/en
Application granted granted Critical
Publication of KR900000929B1 publication Critical patent/KR900000929B1/en

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

Abstract

내용 없음No content

Description

즉석돼지고기 양념장 제조방법How to make instant pork seasoning

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

제 1 도는 본 발명의 총괄적인 제조공정을 나타낸 것이다.Figure 1 shows the overall manufacturing process of the present invention.

Claims (1)

설탕, 글루타민산 나트륨, 식염, 안정제, 식용 산미료의 혼합물에 간장을 첨가하여 균질화시키고 이에 5-20mesh로 파쇄한 천연 양념과 참깨, 60# 이하로 분쇄한 고추가루와 후추가루를 첨가 교반하면서 50℃-80℃ 30분 살균, 상온 냉각 후 주정, 참기름, 고추장을 첨가 혼합하는 것을 특징으로 하는 즉석 돼지고기 양념장의 제조 방법Add soy sauce to a mixture of sugar, sodium glutamate, salt, stabilizer, and edible acidulant, homogenize it, and mix it with 5-20 mesh of natural seasonings and sesame seeds, and red pepper powder and black pepper milled to 60 # or less. Method for producing instant pork seasoning, characterized in that 30 ℃ sterilization, cooling at room temperature, and then mixed with alcohol, sesame oil, red pepper paste ※ 참고사항 : 최초출원내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019870004062A 1987-04-28 1987-04-28 Process making of condiments for pig meat KR900000929B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019870004062A KR900000929B1 (en) 1987-04-28 1987-04-28 Process making of condiments for pig meat

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019870004062A KR900000929B1 (en) 1987-04-28 1987-04-28 Process making of condiments for pig meat

Publications (2)

Publication Number Publication Date
KR880012175A true KR880012175A (en) 1988-11-26
KR900000929B1 KR900000929B1 (en) 1990-02-19

Family

ID=19260997

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019870004062A KR900000929B1 (en) 1987-04-28 1987-04-28 Process making of condiments for pig meat

Country Status (1)

Country Link
KR (1) KR900000929B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100448607B1 (en) * 2002-07-09 2004-09-13 구은정 Gochujang Source for Meat and Manufacturing Method Therefor

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101309665B1 (en) * 2012-03-14 2013-09-23 하경원 A flavor for gopchang and makchang, and a seasoning method using the same
KR102082308B1 (en) * 2019-11-11 2020-02-27 유상훈 Method of manufacturing stew using the pork

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100448607B1 (en) * 2002-07-09 2004-09-13 구은정 Gochujang Source for Meat and Manufacturing Method Therefor

Also Published As

Publication number Publication date
KR900000929B1 (en) 1990-02-19

Similar Documents

Publication Publication Date Title
KR880012175A (en) How to make instant pork seasoning
KR910009173A (en) Meat sauce and its manufacturing method
KR930009527A (en) How to prepare seasoning sauce for cooking
KR920007556A (en) Fish seasoning
KR920019271A (en) Soy Sauce
KR880002462A (en) How to prepare instant spices for meat cooking
KR900017503A (en) Manufacturing method of natural green ginseng red pepper paste
KR960020750A (en) Bibimbap seasoning sauce composition
KR940013382A (en) Method of manufacturing frozen pork cutlet using seasoned bulgogi
KR970005106A (en) Soy Sauce
KR920019270A (en) Soy Sauce
KR830006914A (en) How to prepare dried fish
KR890011540A (en) How to make instant fish noodles
JPS5632973A (en) Seasoning
KR940018033A (en) How to make instant meat grilled with salt
KR940003482A (en) Manufacturing method of multipurpose meju and high land
KR980000111A (en) Saekdong Gimbap and its manufacturing method
KR880008758A (en) Method of Making Liquid Seasonings
KR860007887A (en) Flavored seasoning homemade oil composition
KR860003793A (en) How to Make Smog Chicken
KR870001789A (en) Food additive manufacturing method
KR920007559A (en) Preparation of Natural Seasoning Food with Bulgogi
KR980000137A (en) How to make burdock salad for hamburger
KR940023393A (en) Instant Daegu Maeuntang Composition
KR970064448A (en) Sundae Sauce and Sundae Composition

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 19990402

Year of fee payment: 10

LAPS Lapse due to unpaid annual fee