KR920005862A - Preparation method of diced cabbage with improved shelf life - Google Patents

Preparation method of diced cabbage with improved shelf life Download PDF

Info

Publication number
KR920005862A
KR920005862A KR1019900014059A KR900014059A KR920005862A KR 920005862 A KR920005862 A KR 920005862A KR 1019900014059 A KR1019900014059 A KR 1019900014059A KR 900014059 A KR900014059 A KR 900014059A KR 920005862 A KR920005862 A KR 920005862A
Authority
KR
South Korea
Prior art keywords
shelf life
improved shelf
preparation
calcium
diced
Prior art date
Application number
KR1019900014059A
Other languages
Korean (ko)
Inventor
남상봉
백상봉
이규순
Original Assignee
이용배
해태제과 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 이용배, 해태제과 주식회사 filed Critical 이용배
Priority to KR1019900014059A priority Critical patent/KR920005862A/en
Publication of KR920005862A publication Critical patent/KR920005862A/en

Links

Landscapes

  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

내용없음No content

Description

저장성이 항상된 깍두기의 제조법Recipe of Kakdugi, always in storage

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

Claims (3)

깍두기에 칼슘염(염화칼슘, 젖산칼슘, 초산칼슘)을 단독 혹은 2가지 이상을 첨가하여 숙성한후 가열 살균하여 포장하는 저장성이 향상된 깍두기의 제조법.A method of producing kakdugi with improved shelf life, which is packaged by heating and sterilizing calcium salts (calcium chloride, calcium lactate, calcium acetate) alone or by adding two or more. 제1항에 있어서, 칼슘염을 깍두기 무게에 대하여 0.1-1%가 되게 첨가하는 저장성이 향상된 깍두기의 제조법.The method according to claim 1, wherein the calcium salt is added in an amount of 0.1-1% based on the weight of diced rice. 제1항에 있어서, 10-15℃에서 pH가 4.4±0.2정도 숙성한 깍두기를 80-85℃에서 5-15분 가열탈기하여 포장하거나, 진공포장 또는 가열탈기하여 진공포장하는 저장성이 향상된 깍두기의 제조법.The method according to claim 1, wherein the kakdugi ripened at 10-15 ° C. with a pH of 4.4 ± 0.2 at 80-85 ° C. for 5-15 minutes by degassing or by vacuum packing or heat degassing. Recipe. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019900014059A 1990-09-06 1990-09-06 Preparation method of diced cabbage with improved shelf life KR920005862A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900014059A KR920005862A (en) 1990-09-06 1990-09-06 Preparation method of diced cabbage with improved shelf life

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900014059A KR920005862A (en) 1990-09-06 1990-09-06 Preparation method of diced cabbage with improved shelf life

Publications (1)

Publication Number Publication Date
KR920005862A true KR920005862A (en) 1992-04-27

Family

ID=67542531

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900014059A KR920005862A (en) 1990-09-06 1990-09-06 Preparation method of diced cabbage with improved shelf life

Country Status (1)

Country Link
KR (1) KR920005862A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100743184B1 (en) * 2006-02-16 2007-07-27 김풍열 Method for pretreatment of radish

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100743184B1 (en) * 2006-02-16 2007-07-27 김풍열 Method for pretreatment of radish

Similar Documents

Publication Publication Date Title
KR930007453A (en) Lyophilized Ifosfamide Composition
KR880701072A (en) Transfusion-Free Platelet Storage Synthetic Medium Without Plasma
KR850006135A (en) Ophthalmic solution
DK435685D0 (en) CARBON Dioxide ORBENTS FOR USE WITH PACKAGED FOODS
KR920005862A (en) Preparation method of diced cabbage with improved shelf life
GB1423914A (en) Use of mercapto-derivatives as odoriferous and flavouring agents
CA2067371A1 (en) Stable hemoglobin based composition and method to store same
DE69126145D1 (en) Packaging for food or flowers with temperature-dependent permeability
KR850005771A (en) Sanitary treatment method of absorbent article
KR870007667A (en) Prevention of Rice Cake Decay
KR880010779A (en) Method of Sterilization of Aqueous Suspensions of Water Insoluble Salts
KR850003671A (en) Manufacturing method of instant fish paste
DE69422151T2 (en) POWDERED FOOD AND PRODUCTION THEREOF
KR900700095A (en) Dry fungicide composition containing ethylene bis-dithiocarbamate salt
KR890006153A (en) New Kimchi Manufacturing Method
KR950016585A (en) Processing method of giblets for long term storage
KR850000193A (en) Sterilization Vacuum Storage of Fruits
KR880010701A (en) Stable scrubber juice manufacturing method
KR830006937A (en) Canned Milk
SU565653A1 (en) Method of preservation of bone tissue
KR830001366A (en) New Neutral Glucoamylase and Preparation of Its Products
KR880009594A (en) How to make ready-to-use retort food mugwort
KR950016599A (en) Pickles Packing
KR900008978A (en) Manufacturing method of nutritious fish paste with seaweed
KR890007648A (en) Preservation method of Kimchi added with hop resin or hop oil

Legal Events

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