KR950024673A - Method of making pumpkin puree and paste - Google Patents
Method of making pumpkin puree and paste Download PDFInfo
- Publication number
- KR950024673A KR950024673A KR1019940001913A KR19940001913A KR950024673A KR 950024673 A KR950024673 A KR 950024673A KR 1019940001913 A KR1019940001913 A KR 1019940001913A KR 19940001913 A KR19940001913 A KR 19940001913A KR 950024673 A KR950024673 A KR 950024673A
- Authority
- KR
- South Korea
- Prior art keywords
- pumpkin
- puree
- paste
- minutes
- production
- Prior art date
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 호박 가공식품 제조시 원료로 이용하기에 편리하게 1차적인 가공 제품으로 호박이 첨가되는 어떠한 식품 제조시에도 이용할 수 있고 수시로 가정에서 주부가 요리에 상용화하기 쉽게 가공되어 기존 토마토 퓌레 제조방식으로 호박을 주원료로 하여 호박 퓌레 및 페이스트의 제조방법은 다음과 같다.The present invention can be easily used as a raw material for the production of pumpkin processed food as a primary processed product can be used in the production of any food added to the pumpkin and processed from time to time to easily commercialized in housewives cooking house tomato puree production method The method of producing pumpkin puree and paste using pumpkin as a main ingredient is as follows.
수세 탈피된 호박을 2-3mm 또는 0.5-1mm크기로 절단 분쇄하여 100℃정도에서 40-60분 정도 가열 보일링하여 토마토 펄퍼 및 피니셔를 통과시켜 고형물 6.3% 이상에서 33% 이상 정도로 또는 50%정도까지 이중솥, 가열탱크, 및 진공증발관 등을 사용하여 조리기로 농축시켜 식히지 말고 유리병, 캔, 기타용기에 밀봉 담기한 다음 100℃ 이상으로 30-40분간 살균 30-40℃ 온도로 냉각시켜 제품화하여 호박 퓌레 및 페이스트의 제조방법이다.Washed and peeled zucchini sliced into 2-3mm or 0.5-1mm size, heated and boiled at 100 ℃ for 40-60 minutes and passed through tomato pulper and finisher to make solids from 6.3% to 33% or 50% Concentrate into a cooker using a double pot, a heating tank, and a vacuum evaporator until it is not cooled, seal it in glass bottles, cans, and other containers, and sterilize it at 30-40 ° C for 30-40 minutes or more. It is a method of producing pumpkin puree and paste by commercialization.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940001913A KR950024673A (en) | 1994-02-02 | 1994-02-02 | Method of making pumpkin puree and paste |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019940001913A KR950024673A (en) | 1994-02-02 | 1994-02-02 | Method of making pumpkin puree and paste |
Publications (1)
Publication Number | Publication Date |
---|---|
KR950024673A true KR950024673A (en) | 1995-09-15 |
Family
ID=66663141
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019940001913A KR950024673A (en) | 1994-02-02 | 1994-02-02 | Method of making pumpkin puree and paste |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR950024673A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100328479B1 (en) * | 1999-02-06 | 2002-03-16 | 이석인 | Composition of brown rice and pumpkin gruel |
KR100375561B1 (en) * | 2000-11-16 | 2003-03-10 | 전라북도(농업기술원) | Pumpkin instant gruel and process for preparation thereof |
-
1994
- 1994-02-02 KR KR1019940001913A patent/KR950024673A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100328479B1 (en) * | 1999-02-06 | 2002-03-16 | 이석인 | Composition of brown rice and pumpkin gruel |
KR100375561B1 (en) * | 2000-11-16 | 2003-03-10 | 전라북도(농업기술원) | Pumpkin instant gruel and process for preparation thereof |
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Legal Events
Date | Code | Title | Description |
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A201 | Request for examination | ||
N231 | Notification of change of applicant | ||
E601 | Decision to refuse application |