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 김길용filedCritical김길용
Priority to KR1019890018776ApriorityCriticalpatent/KR910011152A/en
Publication of KR910011152ApublicationCriticalpatent/KR910011152A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (1)
호박을 세척탈피하고 씨와 섬유질을 제거한 다음 미세한 크리고 분쇄 분말화하여 100℃정도의 온도에 40∼50분 정도 삶아서된 호박액 50∼60%에, 불린콩을 탈피하여 분쇄 분말화하고 중량의 20%정도의 물을 첨가하여 80∼90℃온도로 50∼60분 정도 가열시켜 얻은 액체 20∼30%와, 전지분유, 우유 15∼20%, 찹쌀 보리가루 또는 전분 3∼5%, 율무가루 0.5∼1%, 물엿 5%, 소금 1.5∼2% 및 약간의 생각분과 총 중량의 ½량의 물을 첨가하여 90∼100℃온도로 40∼50분간 가열시켜 얻은 농축액을 혼합하여 50∼60℃정도의 온도로 5∼10분간 희석 농축시켜 제조함을 특징으로 하는 호박밀의 제조방법.Wash and peel pumpkins, remove seeds and fiber, finely pulverize and pulverize, and crush and pulverize soaked soybeans in 50-60% of boiled amber liquor boiled for 40 to 50 minutes at a temperature of about 100 ℃. 20 to 30% of liquid obtained by adding about 20% of water and heating for 50 to 60 minutes at a temperature of 80 to 90 ° C, whole milk powder, 15 to 20% of milk, glutinous rice barley powder or starch 3 to 5%, and yulmu powder 0.5 to 1%, 5% starch syrup, 1.5 to 2% salt, and a small amount of thought powder and ½ amount of total weight were added, and the concentrate obtained by heating at 90 to 100 ° C for 40 to 50 minutes was mixed. Method for producing amber mill, characterized in that the dilution to 5 to 10 minutes to produce a temperature.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019890018776A1989-12-141989-12-14
Manufacturing method of pumpkin wheat
KR910011152A
(en)
Exports of manufactures from African countries: a study in economic development and the structure of industrial exports from selected African countries