KR940006482A - How to stir high protein miso - Google Patents

How to stir high protein miso Download PDF

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Publication number
KR940006482A
KR940006482A KR1019920016057A KR920016057A KR940006482A KR 940006482 A KR940006482 A KR 940006482A KR 1019920016057 A KR1019920016057 A KR 1019920016057A KR 920016057 A KR920016057 A KR 920016057A KR 940006482 A KR940006482 A KR 940006482A
Authority
KR
South Korea
Prior art keywords
miso
leaf
packaging
beef
high protein
Prior art date
Application number
KR1019920016057A
Other languages
Korean (ko)
Other versions
KR950002775B1 (en
Inventor
김충식
Original Assignee
김충식
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 김충식 filed Critical 김충식
Priority to KR1019920016057A priority Critical patent/KR950002775B1/en
Publication of KR940006482A publication Critical patent/KR940006482A/en
Application granted granted Critical
Publication of KR950002775B1 publication Critical patent/KR950002775B1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/204—Animal extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts
    • A23V2250/212—Garlic

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Microbiology (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

본 발명은 고단백 된장에 쇠고기, 돼지고기, 마늘, 양파, 표고버섯, 양송이, 골뱅이, 조겟살, 고풋고추, 고춧잎, 깻잎, 취나물, 고사리 등과 같은 우리농수산물중 한두가지를 선정하여 볶아서 함께 용기에 진공포장함으로서 반찬, 비빔밥 안주, 된장찌게 등과 같이 다양하게 때와 장소를 가리지아니하고 언제어디에서나 취식할수 잇는 고단백 된장 통조림을 제공하고져하는데 있는 것이다.The present invention selects one or two of our agricultural products such as beef, pork, garlic, onions, shiitake mushrooms, mushrooms, ribs, joggers, red peppers, red pepper leaves, sesame leaves, broccoli, ferns, etc. in high-protein miso and vacuum-packed them together in a container. It is intended to provide canned high-protein miso can be eaten anywhere and anytime.

Description

고단백 된장 볶음 제조방법How to stir high protein miso

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

Claims (1)

양념 역활을 하는 쇠고기, 마늘 및 양파를 각 입자가 가늘게갈아 볶고, 농수산물(쇠고기, 돼지고기, 표고버섯, 양송이, 골뱅이, 조겟살, 풋고추, 고춧잎, 깻잎, 취나물, 고사리 등)중 한두가지를 선정하여 먹기좋은 크기로 썰어서 볶으며, 박테리아균과 곰팡이균을 이용하여 각각 배양건조시킨 증자한콩을 동물성 단백질원액과 함께 혼합하여 발효숙성시켜서 얻은 된장을 분쇄하여 상기 쇠고기, 마늘, 양파 및 농수산물을 함께 혼합하여 볶은후 포장실에서 용기에 살균진공포장함을 특징으로 하는 고단백된장 볶음 제조방법.Finely fry beef, garlic, and onion, which serve as seasoning, and select one or two of the agricultural products (beef, pork, shiitake mushroom, mushroom, rib, leaf, green pepper, red pepper leaf, sesame leaf, quencher, fern, etc.) Sliced and roasted to a size that is easy to eat, and mixed with the animal protein stock solution and mixed with cooked cooked cooked bean with bacterial and fungal bacteria. Method for producing high protein miso stir-fry characterized in that the packaging and sterilized vacuum packaging in a container in the packaging after roasting. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019920016057A 1992-09-03 1992-09-03 Process for making roasted soybean paste KR950002775B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019920016057A KR950002775B1 (en) 1992-09-03 1992-09-03 Process for making roasted soybean paste

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019920016057A KR950002775B1 (en) 1992-09-03 1992-09-03 Process for making roasted soybean paste

Publications (2)

Publication Number Publication Date
KR940006482A true KR940006482A (en) 1994-04-25
KR950002775B1 KR950002775B1 (en) 1995-03-27

Family

ID=19339034

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019920016057A KR950002775B1 (en) 1992-09-03 1992-09-03 Process for making roasted soybean paste

Country Status (1)

Country Link
KR (1) KR950002775B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101019892B1 (en) * 2008-10-02 2011-03-04 강진군 Method for producing soybean paste containing Scutellariae Radix, Korean beef and seafoods and the soybean paste produced by the same

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101298226B1 (en) * 2012-06-11 2013-08-22 김정현 Manufacturing method of soybean source and soybean source manufactured by the same
KR101633714B1 (en) * 2013-12-24 2016-06-27 전북대학교산학협력단 Method for producing soybean paste sauce using waxy barley and soybean paste sauce produced by same method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101019892B1 (en) * 2008-10-02 2011-03-04 강진군 Method for producing soybean paste containing Scutellariae Radix, Korean beef and seafoods and the soybean paste produced by the same

Also Published As

Publication number Publication date
KR950002775B1 (en) 1995-03-27

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