KR900005903A - Manufacturing method of liquid soup for oden - Google Patents

Manufacturing method of liquid soup for oden Download PDF

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Publication number
KR900005903A
KR900005903A KR1019880013620A KR880013620A KR900005903A KR 900005903 A KR900005903 A KR 900005903A KR 1019880013620 A KR1019880013620 A KR 1019880013620A KR 880013620 A KR880013620 A KR 880013620A KR 900005903 A KR900005903 A KR 900005903A
Authority
KR
South Korea
Prior art keywords
minutes
oden
liquid soup
manufacturing
eluted
Prior art date
Application number
KR1019880013620A
Other languages
Korean (ko)
Inventor
이재형
Original Assignee
최경희
한국식품공업 주식회사
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 최경희, 한국식품공업 주식회사 filed Critical 최경희
Priority to KR1019880013620A priority Critical patent/KR900005903A/en
Publication of KR900005903A publication Critical patent/KR900005903A/en

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  • Seasonings (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

내용 없음No content

Description

오뎅용 액체스프의 제조방법Manufacturing method of liquid soup for oden

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

Claims (1)

본 발명은 물 40-60l에 다시마, 멸치를 넣고 60℃-95℃에서 60분간 용출시킨후에 훈제가다랑어를 더 넣어 15-40분간 용출시킨후에 고형물을 체로 걸러내는 용출공정과, 무, 건조고추, 파, 마늘을 넣고 90℃에서 40분간 용출시키는 조미료 배합공정과 식염, 설탕, L-글루타민나트륨, 청주, 분말간장을 추가로 첨가시킨 후 물의 총량을 170l이 되게 하는 중량공정과, 95℃에서 30분간 가열산균한 후 90℃에서 60분간 가열농축하는 살균 농축 공정을 결합하여서되는 오뎅용 액체스프의 제조방법.The present invention is the elution process to sift the solids after sifting the solids after adding the smoked tuna to the eluted seaweed and anchovies for 60 minutes at 60 ℃ -95 ℃ 60 minutes to 40-60 l of water and eluted at 60 ℃ -95 ℃ for 60 minutes. Add seasoning and mixing leek and garlic for 40 minutes at 90 ℃, add weight of salt, sugar, L-glutamine sodium, sake and powder soy sauce, and make the total amount of water 170l. Method of producing a liquid soup for oden by combining the sterilization concentration step of heat-concentrated for 10 minutes and then heat concentrated at 90 ℃. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880013620A 1988-10-19 1988-10-19 Manufacturing method of liquid soup for oden KR900005903A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880013620A KR900005903A (en) 1988-10-19 1988-10-19 Manufacturing method of liquid soup for oden

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880013620A KR900005903A (en) 1988-10-19 1988-10-19 Manufacturing method of liquid soup for oden

Publications (1)

Publication Number Publication Date
KR900005903A true KR900005903A (en) 1990-05-07

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ID=68158364

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880013620A KR900005903A (en) 1988-10-19 1988-10-19 Manufacturing method of liquid soup for oden

Country Status (1)

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KR (1) KR900005903A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100976944B1 (en) * 2010-03-10 2010-08-18 빈희신 Manufacturing method of broth sauce and that broth sauce
KR101221044B1 (en) * 2010-10-07 2013-01-16 장성용 Method for producing the odeng soup

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100976944B1 (en) * 2010-03-10 2010-08-18 빈희신 Manufacturing method of broth sauce and that broth sauce
KR101221044B1 (en) * 2010-10-07 2013-01-16 장성용 Method for producing the odeng soup

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E902 Notification of reason for refusal
E601 Decision to refuse application