KR970068886A - 매실장아찌 제조방법 - Google Patents

매실장아찌 제조방법 Download PDF

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Publication number
KR970068886A
KR970068886A KR1019970044070A KR19970044070A KR970068886A KR 970068886 A KR970068886 A KR 970068886A KR 1019970044070 A KR1019970044070 A KR 1019970044070A KR 19970044070 A KR19970044070 A KR 19970044070A KR 970068886 A KR970068886 A KR 970068886A
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KR
South Korea
Prior art keywords
plum
pickled
room temperature
production method
hot pepper
Prior art date
Application number
KR1019970044070A
Other languages
English (en)
Other versions
KR100223974B1 (ko
Inventor
김상철
Original Assignee
김상철
김명선
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 김상철, 김명선 filed Critical 김상철
Priority to KR1019970044070A priority Critical patent/KR100223974B1/ko
Publication of KR970068886A publication Critical patent/KR970068886A/ko
Application granted granted Critical
Publication of KR100223974B1 publication Critical patent/KR100223974B1/ko

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • 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
    • A23B7/08—Preserving with sugars
    • A23B7/085—Preserving with sugars in a solution of sugar
    • 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
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/50—Soya sauce
    • 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
    • A23V2250/21—Plant extracts

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Botany (AREA)
  • Agronomy & Crop Science (AREA)
  • Biotechnology (AREA)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

이 발명은 매실을 탈수하여 발효된 장과 혼합하고 숙성시키는 매실장아찌 제조방법이다. 종래에는 매실을 소금에 담그었다가 햇빛에 말리는 과정을 몇일 동안 반복하여 매실장아찌를 얻었다. 이발명은 칼로 저민 후 설탕에 넣고 상온에서 약24시간 동안 절여 물기를 뺀 청매와 토막친 매운 고추를 고추를 고추장, 된장, 간장 중에서 1종 또는 2종과 혼하하여 상온에서 숙성시킨 것이다. 반찬용의 고급저장 식품으로 유용하다.

Description

매실장아찌 제조방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 칼로 저민 후 설탕에 넣고 상온에서 약 24시간 동안 절여 물기를 뺀 청매와 토막친 매운 고추를 고추장, 된장, 그리고 간장 중에서 선택되는 적어도 1종 이상과 혼합하여 상온에서 숙성시킨 것을 특징으로 하는 매실 장아찌 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019970044070A 1997-08-30 1997-08-30 매실장아찌 제조방법 KR100223974B1 (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019970044070A KR100223974B1 (ko) 1997-08-30 1997-08-30 매실장아찌 제조방법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019970044070A KR100223974B1 (ko) 1997-08-30 1997-08-30 매실장아찌 제조방법

Publications (2)

Publication Number Publication Date
KR970068886A true KR970068886A (ko) 1997-11-07
KR100223974B1 KR100223974B1 (ko) 1999-10-15

Family

ID=19519999

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019970044070A KR100223974B1 (ko) 1997-08-30 1997-08-30 매실장아찌 제조방법

Country Status (1)

Country Link
KR (1) KR100223974B1 (ko)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100496661B1 (ko) * 2002-05-29 2005-06-20 광양청매실농원영농조합법인 매실 절임 제조방법
KR100538032B1 (ko) * 2002-11-08 2005-12-20 광양청매실농원영농조합법인 매실 고추장 장아찌 제조방법
KR100719948B1 (ko) * 2004-11-30 2007-05-18 충청대학 산학협력단 동아 장아찌 및 그의 제조방법
KR101064500B1 (ko) * 2008-09-12 2011-09-14 이경원 산나물 절임의 제조방법

Families Citing this family (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100989832B1 (ko) 2008-04-16 2010-10-29 강순옥 야콘 장아찌
KR101595162B1 (ko) * 2013-12-24 2016-02-17 송영숙 살구 장아찌의 제조방법 및 그에 의해 제조된 살구 장아찌
KR101757856B1 (ko) 2015-07-03 2017-07-14 양영하 조림용 건 매실 제조방법 및 이를 이용한 조림 매실
KR102264218B1 (ko) 2019-05-28 2021-06-15 농업회사법인 (주)담우 혼합 나물을 주재로 하는 장아찌 및 이의 제조방법

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100496661B1 (ko) * 2002-05-29 2005-06-20 광양청매실농원영농조합법인 매실 절임 제조방법
KR100538032B1 (ko) * 2002-11-08 2005-12-20 광양청매실농원영농조합법인 매실 고추장 장아찌 제조방법
KR100719948B1 (ko) * 2004-11-30 2007-05-18 충청대학 산학협력단 동아 장아찌 및 그의 제조방법
KR101064500B1 (ko) * 2008-09-12 2011-09-14 이경원 산나물 절임의 제조방법

Also Published As

Publication number Publication date
KR100223974B1 (ko) 1999-10-15

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