KR890001469A - 인조 식용 김의 제조법 - Google Patents

인조 식용 김의 제조법 Download PDF

Info

Publication number
KR890001469A
KR890001469A KR1019880008944A KR880008944A KR890001469A KR 890001469 A KR890001469 A KR 890001469A KR 1019880008944 A KR1019880008944 A KR 1019880008944A KR 880008944 A KR880008944 A KR 880008944A KR 890001469 A KR890001469 A KR 890001469A
Authority
KR
South Korea
Prior art keywords
recipe
dehydrated
transfer
thin layer
water
Prior art date
Application number
KR1019880008944A
Other languages
English (en)
Other versions
KR930005197B1 (ko
Inventor
노리가즈 하라지리
Original Assignee
노리가즈 하라지리
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 노리가즈 하라지리 filed Critical 노리가즈 하라지리
Publication of KR890001469A publication Critical patent/KR890001469A/ko
Application granted granted Critical
Publication of KR930005197B1 publication Critical patent/KR930005197B1/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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Edible Seaweed (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

내용 없음

Description

인조 식용 김의 제조법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음
제 1도는 인조 김의 평면도, 제 2도는 정면도

Claims (1)

  1. 야채류를 달여서 우려낸 후 탈수하고,이것을 절구등에 갈고, 다음에 수분을 가하여 가열하고, 잘 교반한 다음, 물, 밀가루, 식염등을 넣어서 교반하여 반죽하고, 뭉근불로서 다시 찰기가 나올때까지 교반하고, 밀가루 풀로서 맛내기를 행하며, 다된 풀을 그물눈의 네모난 틀위에 옮겨 납작하게, 또 얇은 층으로 펴서 수분을 제거하고, 수분을 제거한 다음 판상에 클린랩을 깔고, 그 위에 옮겨 평균 두께로 하여 통풍건조로 소정크기의 얇은 층의 행태형상으로 성현한 것을 특징으로 하는 인조 식용의 김 제조법.
    ※참고사항:최초출원 내용에 의하여 공개하는 것임.
KR1019880008944A 1987-07-23 1988-07-18 인조야채 김의 제조법 KR930005197B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP182194 1987-07-23
JP62-182194 1987-07-23
JP62182194A JPS6427442A (en) 1987-07-23 1987-07-23 Preparation of processed food

Publications (2)

Publication Number Publication Date
KR890001469A true KR890001469A (ko) 1989-03-27
KR930005197B1 KR930005197B1 (ko) 1993-06-16

Family

ID=16113987

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880008944A KR930005197B1 (ko) 1987-07-23 1988-07-18 인조야채 김의 제조법

Country Status (3)

Country Link
JP (1) JPS6427442A (ko)
KR (1) KR930005197B1 (ko)
CN (1) CN1030692A (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100346494B1 (ko) * 1999-09-16 2002-07-27 삼해상사주식회사 야채 김 제조 방법

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0398547A (ja) * 1989-09-08 1991-04-24 Uenishi Takashi 野菜の加工方法
US8048466B2 (en) 2004-09-08 2011-11-01 Matthew de Bord Fruit and vegetable films and uses thereof
CN103300425A (zh) * 2013-06-14 2013-09-18 南通千鹤食品有限公司 成形紫菜产品及其生产方法

Family Cites Families (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES421826A1 (es) * 1973-01-18 1976-08-01 Hans H Rabeler Procedimiento para la fabricacion de copos u hojuelas de frutas.
JPS54145250A (en) * 1978-04-26 1979-11-13 Asahi Bussan Production of sheet like food
JPS60149355A (ja) * 1984-01-10 1985-08-06 Ajinomoto Co Inc 野菜シ−トの製造法
JPS62118860A (ja) * 1985-11-19 1987-05-30 Miyoshi Seisakusho:Kk 野菜加工品
JPS62158468A (ja) * 1985-12-29 1987-07-14 Nagasakiya:Kk くだもの・野菜の膜を作る方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100346494B1 (ko) * 1999-09-16 2002-07-27 삼해상사주식회사 야채 김 제조 방법

Also Published As

Publication number Publication date
CN1030692A (zh) 1989-02-01
KR930005197B1 (ko) 1993-06-16
JPS6427442A (en) 1989-01-30

Similar Documents

Publication Publication Date Title
NO912599D0 (no) Fremgangsmaate for fremstilling av smaksatte pastaer.
ATE23098T1 (de) Zubereitung von gemuesepasteten.
ATE81443T1 (de) Snack-bestandteil und verfahren zu seiner herstellung.
KR890001469A (ko) 인조 식용 김의 제조법
DK1006810T3 (da) Fremstilling af forsurede, fugtige, lagerstabile, fyldte pastaer
SG79094G (en) Method of making dried paste food.
JP2561691B2 (ja) シート状食品およびその製造方法
ZA963189B (en) Noodle preparation.
CA2140076A1 (en) Preparation of noodles
MY115735A (en) Process for the preparation of instant fried noodles
BR9901984A (pt) Produto pastoso, parcialmente pré-cozido de rápido cozimento, e, processo para preparação do mesmo.
JPS5739733A (en) Preparation of molded dried vegetable
FR2351662A1 (fr) Nouveaux aliments a base de fibres dietetiques
FR2409007A1 (fr) Produit de boulangerie et son procede de fabrication
AU524958B2 (en) Producing instant pasta products
KR930000022A (ko) 치즈포의 제조방법
JPS5545305A (en) Ginseng cracker and their preparation
CN108634158A (zh) 一种油炸折耳根及其制作方法
KR950013409A (ko) 김부각 제조방법
JPS5534061A (en) Method of making soft adzuki-bean jelly
JP2562319B2 (ja) 水難溶性シ−ト食品の製造方法
KR20010000755U (ko) 어묵
IE40775L (en) Food product
JPS6420074A (en) Preparation of hizikia sprinkling
JPH03127969A (ja) くす玉吸い物の製造方法

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
LAPS Lapse due to unpaid annual fee