KR910009185A - Food manufacturing method - Google Patents

Food manufacturing method Download PDF

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Publication number
KR910009185A
KR910009185A KR1019890016329A KR890016329A KR910009185A KR 910009185 A KR910009185 A KR 910009185A KR 1019890016329 A KR1019890016329 A KR 1019890016329A KR 890016329 A KR890016329 A KR 890016329A KR 910009185 A KR910009185 A KR 910009185A
Authority
KR
South Korea
Prior art keywords
egg
pickle
ham
fried rice
jeon
Prior art date
Application number
KR1019890016329A
Other languages
Korean (ko)
Inventor
한천수
Original Assignee
한천수
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 한천수 filed Critical 한천수
Priority to KR1019890016329A priority Critical patent/KR910009185A/en
Publication of KR910009185A publication Critical patent/KR910009185A/en

Links

Classifications

    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
    • A23L7/1965—Cooked; Precooked; Fried or pre-fried in a non-aqueous liquid frying medium, e.g. oil
    • 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
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats

Abstract

내용 없음No content

Description

식품 제조방법Food manufacturing method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

다음의 각 공정으로 이루어지는 식품제조방법 가) 흰밥과 당근, 양파, 햄을 곱게 쓸어 다진것들을 후라이팬에서 식용유와 버터를 넣어 볶음밥을 만드는 제1공정 나) 쇠고기와 돈육을 분쇄시킨것에 소량의 양파, 빵가루, 달걀, 마늘, 후추를 첨가하여 골고루 혼합시킨것과 정방향과 얇은두께를 갖도록 햄을 얇게 썰어서 후라이팬에서 익히는 제2공정 다) 오이등의 재료로서 얇은두께의 피클 6조각을 준비하는 제3공정 라) 달걀의 노른자와 흰자, 밀가루와 맛소금을 미량첨가하여 혼합하고 그것을 고은채로 걸러서 된 달걀혼합물을 후라이팬에 부어 익혀서 달걀전을 만드는 제4공정 마) 달걀전의 내측중앙에 일정형태의 틀에서 형상이 이루어지고 볶음밥, 피클, 햄, 피클, 볶음밥의 순서로 적충된것을 위치시켜 달걀전으로 내용물을 감싼다음 기름종이로 포장하거나 진공포장을 하는 제5공정.Food production method consisting of the following steps a) First step of making fried rice with cooking oil and butter in a frying pan by finely slicing finely chopped white rice, carrots, onions and ham b) A small amount of onion, 3rd step of preparing 6 slices of pickle as a material for cucumber, etc. by adding bread crumbs, eggs, garlic and pepper and mixing them evenly and cutting the ham thinly so as to have a forward and thin thickness. D) 4th process of making egg jeon by mixing egg yolk and egg white, flour and salt with a small amount of it, and filtering it and pour it into a frying pan. This is done and placed in the order of fried rice, pickle, ham, pickle, and fried rice, wrapped the contents with egg jeon, and then wrapped with oil paper Or the fifth step of vacuum packaging. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890016329A 1989-11-10 1989-11-10 Food manufacturing method KR910009185A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019890016329A KR910009185A (en) 1989-11-10 1989-11-10 Food manufacturing method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019890016329A KR910009185A (en) 1989-11-10 1989-11-10 Food manufacturing method

Publications (1)

Publication Number Publication Date
KR910009185A true KR910009185A (en) 1991-06-28

Family

ID=42102514

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019890016329A KR910009185A (en) 1989-11-10 1989-11-10 Food manufacturing method

Country Status (1)

Country Link
KR (1) KR910009185A (en)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000042132A1 (en) * 1999-01-09 2000-07-20 Jung Suk Yi Livestock urine mixed emulsion fuel oil and its preparing method
KR20020025021A (en) * 2001-09-18 2002-04-03 박호열 Laver rice and making method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2000042132A1 (en) * 1999-01-09 2000-07-20 Jung Suk Yi Livestock urine mixed emulsion fuel oil and its preparing method
KR20020025021A (en) * 2001-09-18 2002-04-03 박호열 Laver rice and making method thereof

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Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
E601 Decision to refuse application