KR930016029A - Acorn dried jelly and manufacturing method thereof - Google Patents

Acorn dried jelly and manufacturing method thereof Download PDF

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Publication number
KR930016029A
KR930016029A KR1019920000592A KR920000592A KR930016029A KR 930016029 A KR930016029 A KR 930016029A KR 1019920000592 A KR1019920000592 A KR 1019920000592A KR 920000592 A KR920000592 A KR 920000592A KR 930016029 A KR930016029 A KR 930016029A
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KR
South Korea
Prior art keywords
acorn
jelly
dried
manufacturing
gel
Prior art date
Application number
KR1019920000592A
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Korean (ko)
Inventor
정점수
Original Assignee
정점수
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 정점수 filed Critical 정점수
Priority to KR1019920000592A priority Critical patent/KR930016029A/en
Publication of KR930016029A publication Critical patent/KR930016029A/en

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  • Jellies, Jams, And Syrups (AREA)

Abstract

본 발명은 종래 겔(gel-)상태의 도토리묵을 소정크기의 장형으로 절단하여, 이를 자연건조, 또는 인공건조시켜 이루어진 것으로서 운반 및 보관 등 유통에 매우 편리하고 찌개요리등에 요리보조재료로서 활용가능하도록한 것이다.The present invention is made by cutting a conventional gel (gel-) acorn jelly into a long size of a predetermined size, it is made by natural drying or artificial drying, so that it is very convenient for distribution, such as transportation and storage, and can be utilized as a cooking aid in stew dishes. It is.

Description

도토리 건조묵 및 그의 제조방법Acorn dried jelly and manufacturing method thereof

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

Claims (2)

겔(gel-)상태의 도토리묵을 소정크기의 장형(長形)으로 절단하고 이를 자연건조하에서 3일간, 또는 50내지 70℃의 인공건조실에서 3시간 건조시켜 고형화한 것을 특징으로 하는 도토리건조묵.Acorn dried jelly, which is cut into gel-shaped acorn jelly in a predetermined size and dried for 3 hours under natural drying or in an artificial drying room at 50 to 70 ° C. for 3 hours to solidify the acorn dried jelly. 겔(gel-)상태의 도토리묵을 자연건조하에서 3일간 또는 50 내지 70℃의 인공건조실내에서 3시간 건조시키는 것을 특징으로 하는 도토리건조묵의 제조방법.A method for producing acorn dried jelly, characterized in that the gel-like acorn jelly is dried for 3 days under natural drying or in an artificial drying chamber at 50 to 70 ° C for 3 hours. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920000592A 1992-01-16 1992-01-16 Acorn dried jelly and manufacturing method thereof KR930016029A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920000592A KR930016029A (en) 1992-01-16 1992-01-16 Acorn dried jelly and manufacturing method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920000592A KR930016029A (en) 1992-01-16 1992-01-16 Acorn dried jelly and manufacturing method thereof

Publications (1)

Publication Number Publication Date
KR930016029A true KR930016029A (en) 1993-08-26

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ID=65515347

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920000592A KR930016029A (en) 1992-01-16 1992-01-16 Acorn dried jelly and manufacturing method thereof

Country Status (1)

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KR (1) KR930016029A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100892690B1 (en) * 2007-12-11 2009-04-15 주식회사농심 A preparation method of instant jelly

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100892690B1 (en) * 2007-12-11 2009-04-15 주식회사농심 A preparation method of instant jelly

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