KR900012549A - 액체 육젓을 가미한 된장의 제조 방법 - Google Patents

액체 육젓을 가미한 된장의 제조 방법 Download PDF

Info

Publication number
KR900012549A
KR900012549A KR1019890002355A KR890002355A KR900012549A KR 900012549 A KR900012549 A KR 900012549A KR 1019890002355 A KR1019890002355 A KR 1019890002355A KR 890002355 A KR890002355 A KR 890002355A KR 900012549 A KR900012549 A KR 900012549A
Authority
KR
South Korea
Prior art keywords
miso
manufacturing
fish paste
liquid fish
liquid
Prior art date
Application number
KR1019890002355A
Other languages
English (en)
Other versions
KR910006926B1 (ko
Inventor
하선정
Original Assignee
하선정
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 하선정 filed Critical 하선정
Priority to KR1019890002355A priority Critical patent/KR910006926B1/ko
Publication of KR900012549A publication Critical patent/KR900012549A/ko
Application granted granted Critical
Publication of KR910006926B1 publication Critical patent/KR910006926B1/ko

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/40Shell-fish
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65Addition of, or treatment with, microorganisms or enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00Food ingredients

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Biotechnology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

내용 없음

Description

액체 육젓을 가미한 된장의 제조 방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 발효 시킨 콩메주와 염수에 의하여 제조함에 있어서, 메주 가루와 액체 육젓, 보리밥을 혼합하여 숙성 시켜서됨을 특징으로한 액체 육젓을 가미한 된장의 제조 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019890002355A 1989-02-27 1989-02-27 액체육젓을 가미한 된장의 제조 방법 KR910006926B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890002355A KR910006926B1 (ko) 1989-02-27 1989-02-27 액체육젓을 가미한 된장의 제조 방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890002355A KR910006926B1 (ko) 1989-02-27 1989-02-27 액체육젓을 가미한 된장의 제조 방법

Publications (2)

Publication Number Publication Date
KR900012549A true KR900012549A (ko) 1990-09-01
KR910006926B1 KR910006926B1 (ko) 1991-09-14

Family

ID=19284098

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890002355A KR910006926B1 (ko) 1989-02-27 1989-02-27 액체육젓을 가미한 된장의 제조 방법

Country Status (1)

Country Link
KR (1) KR910006926B1 (ko)

Also Published As

Publication number Publication date
KR910006926B1 (ko) 1991-09-14

Similar Documents

Publication Publication Date Title
KR900005897A (ko) 곤약-첨가 식품
KR900012549A (ko) 액체 육젓을 가미한 된장의 제조 방법
KR890701029A (ko) 식품의 제조법
KR870003711A (ko) 생선을 주원료로 한 고추장의 제조방법
KR920011384A (ko) 매실초고추장 제조방법
KR860007888A (ko) 향장(香腸)의 제조방법
KR910002375A (ko) 항가리안 햄버거 제조방법
KR860006945A (ko) 육계장, 곰탕, 닭곰탕을 인스턴트 식품으로 제조하는 방법
KR880009581A (ko) 젓갈을 이용한 속성 고추장의 제조방법
KR870009647A (ko) 소맥의 물글루텐을 이용한 식물성 고 단백원료 및 영양 쏘세지 제조방법
KR850000926A (ko) 그루덴(gruten) 원료로 한 고단백분 제조방법
KR890009293A (ko) 즉석튀김라면
KR950023705A (ko) 쑥(Mugwort)을 넣어서 양조한 술(酒)
KR890011540A (ko) 인스탄트 생선면의 제조방법
KR900005898A (ko) 인삼 김치의 제조방법
KR890016923A (ko) 인삼 육수의 제조방법
KR920021069A (ko) 우뭇가사리(天草)를 이용한 청량 음료의 제조방법
KR910007453A (ko) 곡류를 담체로한 분말젓갈의 제조방법
KR830009719A (ko) 인스탄트 숙성촉진 김치속의 가공방법
KR920007559A (ko) 불고기의 맛을 갖는 천연조미식품의 제조법
KR910002380A (ko) 갈분류의 조리가 끝난 냉장식품
KR880008758A (ko) 액체 조미료의 제조방법
KR890000026A (ko) 즉석 인삼 영양죽 제조방법
KR950002620A (ko) 죽염을 이용한 김구이 및 껌 제조방법
KR960009895A (ko) 죽염 맛소금

Legal Events

Date Code Title Description
A201 Request for examination
N231 Notification of change of applicant
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: 20080310

Year of fee payment: 17

LAPS Lapse due to unpaid annual fee