KR890016921A - How to prepare meat flavoring seasoning - Google Patents

How to prepare meat flavoring seasoning Download PDF

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Publication number
KR890016921A
KR890016921A KR1019880005176A KR880005176A KR890016921A KR 890016921 A KR890016921 A KR 890016921A KR 1019880005176 A KR1019880005176 A KR 1019880005176A KR 880005176 A KR880005176 A KR 880005176A KR 890016921 A KR890016921 A KR 890016921A
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KR
South Korea
Prior art keywords
flavoring seasoning
mixing
concentration
seasoning
meat flavoring
Prior art date
Application number
KR1019880005176A
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Korean (ko)
Inventor
신재익
김재훈
박규상
채호덕
Original Assignee
신춘호
주식회사 농심
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.)
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Publication date
Application filed by 신춘호, 주식회사 농심 filed Critical 신춘호
Priority to KR1019880005176A priority Critical patent/KR890016921A/en
Publication of KR890016921A publication Critical patent/KR890016921A/en

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Abstract

내용 없음No content

Description

육향미 조미료의 제조방법How to prepare meat flavoring seasoning

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

Claims (4)

아미노산 펩타이드류, 당류, 유지, 함황야채류, 핵산류, 유기산류등을 혼합하여 육향미 조미료를 제조하는데 있어서, -650mmHg 내지 -760mmHg에서 40-90℃로 가열반응 혼합 및 농축하여 진공건조시킴을 특징으로 하는 육향미 조미료의 제조방법.Mixing amino acid peptides, sugars, fats and oils, sulfur-containing vegetables, nucleic acids, organic acids, etc. to prepare flavored flavoring seasoning, vacuum drying by mixing and concentrating at -650mmHg to -760mmHg at 40-90 ℃ The manufacturing method of the flavoring seasoning which uses. 제 1 항에 있어서, 농축액의 농도는 브릭스(Brix) 농도계로 50-90임을 특징으로 하는 육향미 조미료의 제조방법.The method of claim 1, wherein the concentration of the concentrate is a brix (Brix) concentration method of producing a flavoring seasoning, characterized in that 50-90. 제 1 항에 있어서, 혼합은 18-360rpm으로 교반하여 줌을 특징으로 하는 육향미 조미료의 제조방법.The method of claim 1, wherein the mixing is performed by stirring at 18-360 rpm. 아미노산 펩타이드류, 당류, 유지, 함황야채류를 혼합하여 -650mmHg 내지 -760mmHg에서 40-90℃로 가열반응혼합 및 농축한 후 핵산류, 유기산류등을 첨가하여 진공건조시킴을 특징으로 하는 육향미의 제조방법.Mixing amino acid peptides, sugars, fats and oils, vegetable-containing vegetables, heating reaction mixture and concentration at -650mmHg to -760mmHg at 40-90 ° C, and then drying them in vacuum by adding nucleic acids and organic acids. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880005176A 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning KR890016921A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880005176A KR890016921A (en) 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880005176A KR890016921A (en) 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning

Publications (1)

Publication Number Publication Date
KR890016921A true KR890016921A (en) 1989-12-14

Family

ID=68241348

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Application Number Title Priority Date Filing Date
KR1019880005176A KR890016921A (en) 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning

Country Status (1)

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KR (1) KR890016921A (en)

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