KR970005109A - Kimchi Dam is a method of manufacturing seasoned salted fish - Google Patents
Kimchi Dam is a method of manufacturing seasoned salted fish Download PDFInfo
- Publication number
- KR970005109A KR970005109A KR1019950019245A KR19950019245A KR970005109A KR 970005109 A KR970005109 A KR 970005109A KR 1019950019245 A KR1019950019245 A KR 1019950019245A KR 19950019245 A KR19950019245 A KR 19950019245A KR 970005109 A KR970005109 A KR 970005109A
- Authority
- KR
- South Korea
- Prior art keywords
- salt
- kimchi
- green onion
- sesame
- salted fish
- Prior art date
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- Seasonings (AREA)
Abstract
본 발명은 각종양념과 젓갈류를 혼합하여 특수가공 제품으로 즉석에서 김치담그는 종합 양념젓을 제조하는 방법이다.The present invention is a method for producing a comprehensive seasoning marinated kimchi dipped in a special processed product by mixing various seasoning and salted fish.
김치담그는 종합양념젓을 제조할때는 건고추, 찹쌀죽, 양파, 마늘, 생강, 파, 쇠고기, 굴비, 멸치젓, 새우젓, 잡어젓, 참깨, 참기름, 소금등 농산물 15종을 특수가공하여 즉석에서 김치 담그는 종합 양념젓이다. 즉(1)고추를 소금물에 깨끗이 씻어 불순물제거와 보일드하여 균을 없앤다.Kimchi Dam specially processes 15 kinds of agricultural products such as dried red pepper, glutinous rice porridge, onion, garlic, ginger, green onion, beef, oyster, anchovy salt, shrimp salted fish, sesame, sesame, sesame oil and salt. It is a comprehensive seasoning. That is, (1) wash red peppers in salt water to remove impurities and boil to remove germs.
(2)파, 마늘, 생강, 파를 믹사하여 찹쌀과 쇠고기다짐 소금을 혼합하여 죽을 만들어 냉각시켜 산화를 예방하고 수상성분을 제거하여 우리건강에 역점을 둔다.(2) Mix green onion, garlic, ginger, and green onion, mix glutinous rice and beef compacted salt to make porridge, cool it, prevent oxidation, remove water component, and put emphasis on our health.
(3)멸치젓 새우젓 잡어젓 굴비에 메주(콩)가루를 혼합하여 발효현상을 촉진시키고 끓여 조청(물엿)과 혼합시켜 고소하고 괴운한 맛을 장기간 유지시킨다.(3) Anchovy Salted Shrimp Salted Meal (Medium) powder is mixed with oysters to promote fermentation and boiled and mixed with crude syrup (long starch syrup) to maintain a savory and bitter taste for a long time.
(4)염과, 당, 술, 기름을 사용하여 부폐와 변질을 방지하고 발효시간을 장기화하여 매웁고 괴운하고 고소한 맛을 장기간 유지한다.(4) Use salt, sugar, alcohol, and oil to prevent decay and deterioration, and to prolong the fermentation time to maintain a spicy, unpleasant and savory taste for a long time.
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 |
---|---|---|---|
KR1019950019245A KR970005109A (en) | 1995-07-03 | 1995-07-03 | Kimchi Dam is a method of manufacturing seasoned salted fish |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019950019245A KR970005109A (en) | 1995-07-03 | 1995-07-03 | Kimchi Dam is a method of manufacturing seasoned salted fish |
Publications (1)
Publication Number | Publication Date |
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KR970005109A true KR970005109A (en) | 1997-02-19 |
Family
ID=66526174
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019950019245A KR970005109A (en) | 1995-07-03 | 1995-07-03 | Kimchi Dam is a method of manufacturing seasoned salted fish |
Country Status (1)
Country | Link |
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KR (1) | KR970005109A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100415786B1 (en) * | 2001-07-06 | 2004-01-24 | 조규연 | Spices and condiments for uncurdled bean curd or bean curd and manufacturing method thereof |
KR20190113017A (en) | 2018-03-27 | 2019-10-08 | 이금숙 | Method for preparing Kimchi comprising Dried Croaker |
-
1995
- 1995-07-03 KR KR1019950019245A patent/KR970005109A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR100415786B1 (en) * | 2001-07-06 | 2004-01-24 | 조규연 | Spices and condiments for uncurdled bean curd or bean curd and manufacturing method thereof |
KR20190113017A (en) | 2018-03-27 | 2019-10-08 | 이금숙 | Method for preparing Kimchi comprising Dried Croaker |
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A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |