KR930021088A - Instant Japchae Method - Google Patents

Instant Japchae Method Download PDF

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Publication number
KR930021088A
KR930021088A KR1019920006831A KR920006831A KR930021088A KR 930021088 A KR930021088 A KR 930021088A KR 1019920006831 A KR1019920006831 A KR 1019920006831A KR 920006831 A KR920006831 A KR 920006831A KR 930021088 A KR930021088 A KR 930021088A
Authority
KR
South Korea
Prior art keywords
vegetables
instant
sodium
japchae
vermicelli
Prior art date
Application number
KR1019920006831A
Other languages
Korean (ko)
Inventor
류경열
Original Assignee
류경열
Filing date
Publication date
Application filed by 류경열 filed Critical 류경열
Publication of KR930021088A publication Critical patent/KR930021088A/en

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Abstract

본 발명은 잡채를 요리할때 갖은 양념과, 고기, 당면, 야채류, 등을 준비해야하고 다듬을 때에 시간이 너무 많이 들어 갔고, 또한 일부품목을 과다하게구입하여 버리게되는 점에 착안한 것으로 갖은 양념과 고기, 당면, 야채류를 일정한 비율로 배합하여 맛있고 편리하게 제조한 즉석잡채 제조방법이다.The present invention focuses on the preparation of seasonings, meat, vermicelli, vegetables, and the like, and the time that is too much when trimming, and the excessive purchase of some items. , Instant noodles and vegetables are formulated in a certain ratio to produce delicious and convenient instant miscellaneous vegetables.

Description

즉석 잡채 제조방법Instant Japchae Method

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

당면과 마른 송이버섯은 물에 살짝 불구어 꺼낸후 당면 45%에 깨끗이 정선된 송이버섯5%, 돼지고기 또는 쇠고기 12%, 시금치 5%, 양파 5%, 당근 5%를 굵게 절단하고 이에 참깨 2%, 고추가루 2%, 설탕 2%, 간장 4%, L-글루타민산 나트륨, 5'리보뉴클레오 타이드나트륨 2%,식염 3%, 생강 1%, 마늘 2%, 후추가루 1%, 식물성 식용기름 4%를 밀폐 혼합 용기내에서 혼합하면서 50-80℃ 20-30분 살균 급냉후 진공포장공법의 즉석 잡채 제조방법.Drain the vermicelli and dried Matsutake mushrooms in water, then cut the chopped mushrooms 5%, pork or beef 12%, spinach 5%, onion 5%, carrot 5%, and sesame seeds. %, Chili Powder 2%, Sugar 2%, Soy Sauce 4%, Sodium L-Glutamate, 5 'Ribonucleotide Sodium 2%, Salt 3%, Ginger 1%, Garlic 2%, Black Pepper 1%, Vegetable Edible Oil Method for preparing instant chewing vegetables in a vacuum packaging method after sterilization at 50-80 ° C. for 20-30 minutes while mixing 4% in an airtight mixing vessel. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920006831A 1992-04-23 Instant Japchae Method KR930021088A (en)

Publications (1)

Publication Number Publication Date
KR930021088A true KR930021088A (en) 1993-11-22

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100473271B1 (en) * 2002-02-19 2005-03-08 주식회사 금오종합식품 mixed dish of Chinese noodle, vegetables and sliced deef comprising glucomannan and process for preparing the same
KR100730596B1 (en) * 2006-02-21 2007-06-20 조재곤 The japchae manufacturing method where the chlorella and the chaga mushroom extract contain

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100473271B1 (en) * 2002-02-19 2005-03-08 주식회사 금오종합식품 mixed dish of Chinese noodle, vegetables and sliced deef comprising glucomannan and process for preparing the same
KR100730596B1 (en) * 2006-02-21 2007-06-20 조재곤 The japchae manufacturing method where the chlorella and the chaga mushroom extract contain

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