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Priority to KR1019890009867ApriorityCriticalpatent/KR910002383A/en
Publication of KR910002383ApublicationCriticalpatent/KR910002383A/en
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Claims (1)
조리가공하여 응고상태로 한 운반이 용이한 요리에 있어서, 조리가공해서 응고상태로한 요리에, 고온 가열로 반응하고, 반응후에는 상온에 이르러도 요리에는 변화가 일어나지 아니하도록 한 효소에 첨가물을 가한 해동제를 부가해서되는 것을 특징으로 하는 조리가공이 끝난 응고요리.In cooking which is easy to be transported in a cooked and solidified state, an additive is added to an enzyme which is cooked and cooked to a solidified state, and reacted by heating at a high temperature. A cooked finished coagulated dish, which is added by adding a thawing agent.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.