KR960010395B1 - 비타민 c 함량이 높은 야채절임의 제조방법 - Google Patents

비타민 c 함량이 높은 야채절임의 제조방법 Download PDF

Info

Publication number
KR960010395B1
KR960010395B1 KR1019880010584A KR880010584A KR960010395B1 KR 960010395 B1 KR960010395 B1 KR 960010395B1 KR 1019880010584 A KR1019880010584 A KR 1019880010584A KR 880010584 A KR880010584 A KR 880010584A KR 960010395 B1 KR960010395 B1 KR 960010395B1
Authority
KR
South Korea
Prior art keywords
content
vitamin
galacturonic acid
pickles
ester
Prior art date
Application number
KR1019880010584A
Other languages
English (en)
Korean (ko)
Other versions
KR890003290A (ko
Inventor
노부꼬 요시다
요이찌 코이와
시게노리 오타
Original Assignee
카토 미끼오
쿄와학코코교 가부시끼가이샤
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 카토 미끼오, 쿄와학코코교 가부시끼가이샤 filed Critical 카토 미끼오
Publication of KR890003290A publication Critical patent/KR890003290A/ko
Application granted granted Critical
Publication of KR960010395B1 publication Critical patent/KR960010395B1/ko

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
KR1019880010584A 1987-08-21 1988-08-20 비타민 c 함량이 높은 야채절임의 제조방법 KR960010395B1 (ko)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP207660/87 1987-08-21
JP?207660/87? 1987-08-21
JP20766087A JPH0697940B2 (ja) 1987-08-21 1987-08-21 漬物の製造法

Publications (2)

Publication Number Publication Date
KR890003290A KR890003290A (ko) 1989-04-14
KR960010395B1 true KR960010395B1 (ko) 1996-07-31

Family

ID=16543445

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880010584A KR960010395B1 (ko) 1987-08-21 1988-08-20 비타민 c 함량이 높은 야채절임의 제조방법

Country Status (2)

Country Link
JP (1) JPH0697940B2 (ja)
KR (1) KR960010395B1 (ja)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4238812A (en) * 1978-12-01 1980-12-09 Raychem Corporation Circuit protection devices comprising PTC elements
JPS6031206A (ja) * 1983-07-29 1985-02-18 株式会社東芝 電気装置
CN105029315A (zh) * 2015-08-17 2015-11-11 朱广双 一种桔梗泡菜的制作方法

Also Published As

Publication number Publication date
JPS6451041A (en) 1989-02-27
KR890003290A (ko) 1989-04-14
JPH0697940B2 (ja) 1994-12-07

Similar Documents

Publication Publication Date Title
CN101744314B (zh) 一种中式风干鱼肉发酵香肠及其制备方法
CN103704778A (zh) 一种醋渍鲐鱼片食品的制作方法
UA103152C2 (uk) Композиція кулінарної добавки
RU2351206C1 (ru) Способ приготовления консервов "рыба с гарниром и хреном"
KR890001269B1 (ko) 풍미 조성물의 제조방법
KR960010395B1 (ko) 비타민 c 함량이 높은 야채절임의 제조방법
KR100453269B1 (ko) 버섯이 함유된 오징어 젓갈의 제조방법
KR0138015B1 (ko) 갓김치의 제조방법
CN1368016A (zh) 渣辣椒
JP2008199939A (ja) カニ類加工食品の製造方法
KR20010025727A (ko) 명란김치의 제조방법
CN105011224A (zh) 一种金米烩海参食品配方
KR20160023350A (ko) 갈치액젓의 제조방법
KR101884317B1 (ko) 명란 마늘고추장 제조방법 및 상기 제조방법에 의해 제조된 명란 마늘고추장
KR100476112B1 (ko) 까나리액젓 발효부산물을 이용한 조미식품 및 그 제조방법
US4490396A (en) Preparation of a flavored solid vegetable and vegetable juice utilizing hydrolysed protein
CN115363191B (zh) 一种酱香型鱼露及制备方法
KR20010110626A (ko) 팽이버섯이 함유된 창란젓갈의 제조방법
RU2346489C1 (ru) Способ производства консервов "тжвжик"
RU2346597C1 (ru) Способ производства консервов "острый суп с курицей"
JP4888664B2 (ja) 鰻の蒲焼の製造方法、これによる鰻の蒲焼、並びにこれに使用する浸漬調味液及び鰻の蒲焼用のつけ焼きタレ
RU2331325C1 (ru) Способ производства консервов "креветки с зеленым салатом"
KR20030082127A (ko) 사골김치 제조방법
CN104886647A (zh) 一种咸五香土鸡蛋的制作方法
KR101790780B1 (ko) 칼슘 함량이 풍부하며 잡내가 제거된 풍미가 뛰어난 액젓 제조방법

Legal Events

Date Code Title Description
A201 Request for examination
E902 Notification of reason for refusal
G160 Decision to publish patent application
E701 Decision to grant or registration of patent right
GRNT Written decision to grant
FPAY Annual fee payment

Payment date: 20020710

Year of fee payment: 7

LAPS Lapse due to unpaid annual fee