KR920017573A - 피클오이의 제조방법 - Google Patents

피클오이의 제조방법 Download PDF

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Publication number
KR920017573A
KR920017573A KR1019910004609A KR910004609A KR920017573A KR 920017573 A KR920017573 A KR 920017573A KR 1019910004609 A KR1019910004609 A KR 1019910004609A KR 910004609 A KR910004609 A KR 910004609A KR 920017573 A KR920017573 A KR 920017573A
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KR
South Korea
Prior art keywords
contents
cucumber
hours
sauce
immerse
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Application number
KR1019910004609A
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English (en)
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KR930006990B1 (ko
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조임택
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조임택
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Priority to KR1019910004609A priority Critical patent/KR930006990B1/ko
Publication of KR920017573A publication Critical patent/KR920017573A/ko
Application granted granted Critical
Publication of KR930006990B1 publication Critical patent/KR930006990B1/ko
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

내용 없음

Description

피클오이의 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 소금, 식초, 설탕, 피클링스파이스, 계피, 고추를 혼합한 물을 30분 정도 끓여 소스(A)를 만들고 소스(A)가 50-70℃로 자연 냉각될때 오이, 샐러리, 양파, 마늘 등의 내용물(B)를 10시간 1차 침지하고, 내용물 (B)를 꺼낸 후 소스(A)와 오이추출물의 혼합액을 끓여 30-50℃로 자연 냉각하여 내용물(B)를 24시간 2차 침지하고 내용물(B)를 꺼낸후 소스(A)와오이추출물의 혼합액을 다시 끓여 10-30℃로 자연 냉각시켜 내용물(B)를 3차 침지하고 6-10℃의 냉장고내에서 3-4일간 계속 침지시킴을 특징으로 하는 피클오이의 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.
KR1019910004609A 1991-03-23 1991-03-23 피클 오이의 제조방법 Expired - Fee Related KR930006990B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019910004609A KR930006990B1 (ko) 1991-03-23 1991-03-23 피클 오이의 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019910004609A KR930006990B1 (ko) 1991-03-23 1991-03-23 피클 오이의 제조방법

Publications (2)

Publication Number Publication Date
KR920017573A true KR920017573A (ko) 1992-10-21
KR930006990B1 KR930006990B1 (ko) 1993-07-26

Family

ID=19312426

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019910004609A Expired - Fee Related KR930006990B1 (ko) 1991-03-23 1991-03-23 피클 오이의 제조방법

Country Status (1)

Country Link
KR (1) KR930006990B1 (ko)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100741274B1 (ko) * 2004-09-22 2007-07-19 김성곤 브로콜리지 그 제조방법

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100741274B1 (ko) * 2004-09-22 2007-07-19 김성곤 브로콜리지 그 제조방법

Also Published As

Publication number Publication date
KR930006990B1 (ko) 1993-07-26

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