KR970068899A - Natural liquid seasoning and its preparation - Google Patents

Natural liquid seasoning and its preparation Download PDF

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Publication number
KR970068899A
KR970068899A KR1019960013029A KR19960013029A KR970068899A KR 970068899 A KR970068899 A KR 970068899A KR 1019960013029 A KR1019960013029 A KR 1019960013029A KR 19960013029 A KR19960013029 A KR 19960013029A KR 970068899 A KR970068899 A KR 970068899A
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KR
South Korea
Prior art keywords
seasoning
liquid seasoning
anchovy
natural
extract
Prior art date
Application number
KR1019960013029A
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Korean (ko)
Inventor
정광용
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정광용
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Priority to KR1019960013029A priority Critical patent/KR970068899A/en
Publication of KR970068899A publication Critical patent/KR970068899A/en

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Abstract

본 발명은 멸치, 새우등의 생선류를 1차발효, 숙성시킨 후 이에 다시마등의 해산물 및 마늘, 생강등을 향신료를 첨가, 2차발효, 숙성시킨 2차 숙성물을 추출, 액상 또는 분말 가공하여 얻은 천연 조미료에 관한 것이다.The present invention relates to a method for producing a fermented soybean which is obtained by subjecting fish such as anchovy and shrimp to primary fermentation and aging, adding seafood such as kelp, garlic, and ginger to spices, extracting the secondary fermented or aged secondary aged product, It relates to natural seasoning.

이 천연 조미료는 MSG를 전혀 함유하지 않고도 특유의 향미를 가진 조미료로, 기존의 쇠고기 추출 조미료, 또는 멸치 추출 조미료등과는구분되는 맛을 가져 어떠한 음식물에도 범용으로 사용할 수 있는 특징이 있다.This natural seasoning is a seasoning having a unique flavor without any MSG, and has a distinctive taste from conventional beef extract seasoning or anchovy seasoning, so that it can be used for general food for any food.

Description

천연 액상 조미료 및 그 제법Natural liquid seasoning and its preparation

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is a trivial issue, I did not include the contents of the text.

Claims (4)

천연 액상 조미료에 있어서, 멸치, 새우, 조개, 굴, 황석어, 조기, 게, 오징어, 명태등을 1차 숙성켜 얻은 ‘1차 숙성물’에 다시마등과 마늘, 생강등의 향신료를 첨가하여 2차 발효 시킨 ‘2차 숙성물’, 그 자체의 천연 조리료의 원액과 이를 원재료로 하여 가열 또는 비 가열 또는 식수 첨가 삼투압추출하여 얻은 액상 조미료를 만드는 제법.In the natural liquid seasoning, spices such as sea anchovy, garlic, and ginger were added to the 'primary aged water' obtained anchovy, shrimp, shellfish, oyster, yellowtail, early, crab, squid, Secondary fermented tea is fermented by using the raw material of its own natural cooking material and its raw material, and then making liquid seasoning by heating, non-heating or osmotic extraction with drinking water addition. 제1항에 있어서, 위 ‘2차 추출물’을 원재료로 하여 얻은 액상 상태의 조미료.The liquid seasoning according to claim 1, which is obtained by using the above-mentioned 'second extract' as a raw material. 제1항에 있어서, 위 ‘2차 추출물’을 탈수 가공하여 얻은 분말 상태의 조미료.The seasoning powder according to claim 1, which is obtained by dehydrating the above 'second extract'. 제1항에 있어서, 위‘2차 추출물’ 그 자체로서, 추가 가공을 하지 않은 상태의 조미료.[3] The seasoning according to claim 1, wherein the 'second extract' itself is not further processed. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960013029A 1996-04-26 1996-04-26 Natural liquid seasoning and its preparation KR970068899A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960013029A KR970068899A (en) 1996-04-26 1996-04-26 Natural liquid seasoning and its preparation

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960013029A KR970068899A (en) 1996-04-26 1996-04-26 Natural liquid seasoning and its preparation

Publications (1)

Publication Number Publication Date
KR970068899A true KR970068899A (en) 1997-11-07

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ID=66216765

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KR1019960013029A KR970068899A (en) 1996-04-26 1996-04-26 Natural liquid seasoning and its preparation

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KR (1) KR970068899A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100375316B1 (en) * 2000-10-16 2003-03-10 김성용 Manufacturing Method and a Composition of Seasonings Using Dried Yellow Walleye Pollack
KR20030030401A (en) * 2001-10-11 2003-04-18 백순미 Methode for seasonings of freshwater fish
KR20040009999A (en) * 2002-07-24 2004-01-31 부원식품 주식회사 Completed Synthetic Nutrition meal with fermented Garlic thereof its manufacturing methode.
KR101482035B1 (en) * 2013-07-17 2015-01-21 곽은영 Natural fermaentation seasoning and method for manufacturing the same
KR101943496B1 (en) * 2018-02-20 2019-04-17 (주) 엄다종합식품 Manufacturing method of fish sauce and fish sauce thereby the same that
KR20210055994A (en) * 2019-11-08 2021-05-18 이재한 Sauce composite extracted from dried bonito and manufacturing method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100375316B1 (en) * 2000-10-16 2003-03-10 김성용 Manufacturing Method and a Composition of Seasonings Using Dried Yellow Walleye Pollack
KR20030030401A (en) * 2001-10-11 2003-04-18 백순미 Methode for seasonings of freshwater fish
KR20040009999A (en) * 2002-07-24 2004-01-31 부원식품 주식회사 Completed Synthetic Nutrition meal with fermented Garlic thereof its manufacturing methode.
KR101482035B1 (en) * 2013-07-17 2015-01-21 곽은영 Natural fermaentation seasoning and method for manufacturing the same
KR101943496B1 (en) * 2018-02-20 2019-04-17 (주) 엄다종합식품 Manufacturing method of fish sauce and fish sauce thereby the same that
KR20210055994A (en) * 2019-11-08 2021-05-18 이재한 Sauce composite extracted from dried bonito and manufacturing method thereof

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