KR100260406B1 - Boiled rice with mussel and method for preparing thereof - Google Patents
Boiled rice with mussel and method for preparing thereof Download PDFInfo
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- KR100260406B1 KR100260406B1 KR1019960070924A KR19960070924A KR100260406B1 KR 100260406 B1 KR100260406 B1 KR 100260406B1 KR 1019960070924 A KR1019960070924 A KR 1019960070924A KR 19960070924 A KR19960070924 A KR 19960070924A KR 100260406 B1 KR100260406 B1 KR 100260406B1
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- Prior art keywords
- rice
- mussel
- sesame oil
- mussel meal
- mussels
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 63
- 235000009566 rice Nutrition 0.000 title claims abstract description 63
- 241000237536 Mytilus edulis Species 0.000 title claims abstract description 52
- 235000020638 mussel Nutrition 0.000 title claims abstract description 52
- 238000000034 method Methods 0.000 title claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 title abstract 3
- 239000008159 sesame oil Substances 0.000 claims abstract description 14
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 60
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 235000012054 meals Nutrition 0.000 abstract 7
- 230000007774 longterm Effects 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 229920006395 saturated elastomer Polymers 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 14
- 238000010411 cooking Methods 0.000 description 10
- 239000003921 oil Substances 0.000 description 6
- 235000019198 oils Nutrition 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000007710 freezing Methods 0.000 description 4
- 230000008014 freezing Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000004033 plastic Substances 0.000 description 3
- 229920003023 plastic Polymers 0.000 description 3
- 235000012046 side dish Nutrition 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000021438 curry Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- -1 polyethylene Polymers 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000015429 Mirabilis expansa Nutrition 0.000 description 1
- 244000294411 Mirabilis expansa Species 0.000 description 1
- 241000143233 Mytilus coruscus Species 0.000 description 1
- 239000004698 Polyethylene Substances 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- ODCKICSDIPVTRM-UHFFFAOYSA-N [4-[2-hydroxy-3-(propan-2-ylazaniumyl)propoxy]naphthalen-1-yl] sulfate Chemical compound C1=CC=C2C(OCC(O)CNC(C)C)=CC=C(OS(O)(=O)=O)C2=C1 ODCKICSDIPVTRM-UHFFFAOYSA-N 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000013536 miso Nutrition 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 229920000573 polyethylene Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23V2250/18—Lipids
- A23V2250/186—Fatty acids
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
본 발명은 홍합을 재료로하는 인스턴트 홍합밥에 관한 기술이다.The present invention relates to an instant mussel rice made from mussels.
홍합(Mytilus coruscus)은 홍합과에 속하는 조개로 길이 130mm 정도의 칠흑색 광택이 있는 껍질을 가지며 각정을 앞 끝에 갖고 있다. 그리고 조간대부터 수심 20m의 암초에 붙어서 무리져서 살며, 살은 황색 또는 홍색으로 입에 검은 털을 갖고 있다. 이와 같은 홍합은 각종 무기물이 풍부하여 영양가가 우수하며, 아울러 맛이 좋아 예로부터 국의 재료로 사용하거나 반찬 재료로 사용하여 밥과 함께 취식하거나 또는 밥에 비벼 취식하여 왔다. 요리에 사용하는 홍합은 생것을 사용하거나, 건조한 것 또는 통조림 가공된 것을 사용고 있다. 일례로 울릉도 등에서는 물질하고 나온 해녀들이 바닷가에 솥을 걸고 홍합을 삶은 후, 이를 고추장을 첨가하여 나물과 함께 미리 별도로 조리한 백미밥에 비벼먹는다고 알려져 있다.Mussel (Mytilus coruscus) is a clam belonging to the mussel family. It is attached to the reef of 20m depth from the intertidal zone and lives in a flock. The flesh is yellow or red and has black hair in its mouth. These mussels are rich in various minerals and have excellent nutritional value. They also have good taste and have been used as ingredients of soup or as a side dish, and have been eaten with rice or mixed with rice. Mussels used in cooking are raw, dried or canned. In Ulleungdo, for example, haenyeo, who have been out of food, are known to have cooked mussels and cooked mussels, and then mix them with pre-cooked white rice with red pepper paste.
한편 인스턴트 식품은 종래의 식품 가공에서 그다지 중점을 두지 않았던 식용시의 조리 및 사용의 간편성에 중점을 둔 식품으로서, 사용함에 있어 번잡한 조리 노력과 시간을 필요로 하지 않으며, 저장 또는 보존에 특별한 기구가 필요치 않고 또 수송 및 휴대에 편리한 식품이다.Instant food, on the other hand, focuses on the simplicity of cooking and use at the time of edible, which has not been much emphasized in conventional food processing, and does not require complicated cooking effort and time in use, and is a special device for storage or preservation. It is a food which is not necessary and is convenient for transportation and carrying.
이와 같은 인스턴트 식품으로는 밥과 카레 등의 통조림, 병조림 식품, 국수, 우동국물, 농축 스프 등 반건조 식품, 즉석 카레, 즉석 된장국, 분말 스프과 같은 건조 식품 등이 알려져 있다. 이와 같은 인스턴트 식품중 밥에 관한 인스턴트 식품으로서 지금까지 알려진 것을 쌀밥 통조림, 냉동 쌀밥, 레토르트 식품 등이 있다. 쌀밥 통조림은 쌀밥을 평소 조리시간보다 짧은 시간동안 처리하고 통조림하여 110~120℃에서 40~60분동안 살균 및 냉각하여 제조한 것으로서 식용시에는 통조림을 끓는 물에 넣어 20~30분간 가열하여 전분을 α화한 후 취식한다. 냉동 쌀발은 보통 조리 조작에 의해 만들어진 제품을 폴리에틸렌 등과 같은 플라스틱 포장 재료로 직접 충전하거나 펄프 또는 플라스틱 트레이에 넣고 플라스틱 용기로 포장한 후에 송풍 동결, 접촉 동결 또는 액체질소 동결에 의해 저온에서 급속히 동결한 후 -20-25℃의 동결 저장고에서 저장한 것으로, 식용시에는 이를 가열한 후 취식한다. 그리고 레토르트 식품은 가압, 고온 살균에 결딜 수 있는 플라스틱을 주체로 하는 라미네이트 필름을 표장 용기로 이용하여 밥을 용기에 넣고 충전 밀봉하여 레토르트에서 120℃에서 20분간 가열하여 살균하고 냉각 것으로 식용시에는 중탕으로 가열하여 취식한다.Such instant foods are known as canned food such as rice and curry, bottled foods, noodles, udon soups, semi-dried foods such as concentrated soups, and dried foods such as instant curry, instant miso soup, and powder soups. Among such instant foods, known as instant foods for rice include canned rice, frozen rice, and retort food. Canned rice is prepared by treating rice for a shorter time than normal cooking time, canning, sterilizing and cooling at 110 ~ 120 ℃ for 40 ~ 60 minutes. In cooking, canned rice is heated in boiling water for 20 ~ 30 minutes. It is eaten after making into (alpha). Frozen rice feet are usually prepared by cooking operations directly into plastic packaging materials such as polyethylene, or placed in pulp or plastic trays and packaged in plastic containers, then rapidly frozen at low temperatures by blow freezing, contact freezing or liquid nitrogen freezing. It is stored in a freezer store at -20-25 ° C. When edible, it is heated and eaten. The retort food is made of plastic film that can resist pressure and high temperature sterilization, and the rice is put into the container by filling it into the container, and then it is filled and sealed in the retort, sterilized by heating at 120 ° C. for 20 minutes and cooled. It is heated to eat.
본 발명자는 영양과 미감이 우수한 홍합을 이용한 식품의 대중화를 위하여 노력하던중 미감이 우수한 새로운 홍합밥을 개발하였다. 그리고 이와 같이 개발한 홍합밥을 젊은 청소년층의 식감에 맞도록 더욱 고소하게 하기 위하여 참기름을 많이 넣고 아울러 별도의 반찬이나 조미료의 첨가 없이 간편하게 취식할 수 있도록 미리 양념이 된 홍합밥을 개발하였다. 이와 같은 홍합밥은 영양 및 식감이 우수하고 취식시 다른 반찬이 별도로 필요 없는 간편한 영양식으로 매우 우수한 물성을 갖음에도 불구하고, 일반적인 밥의 보관 방법인 저온 보관이나, 보온 밥솥에서 홍합밥을 보관할 경우 원래의 우수한 맛을 쉽게 잃어 버리는 문제점이 있다. 이와 같은 보관의 곤란함으로 인하여 당일 조리하여 시판하고 남은 밥을 모두 폐기하여야하기 때문에 자원의 낭비가 심할 뿐만 아니라 대형 유통망을 통한 판매가 불가능하여 미감이 우수한 홍합밥의 대중화에 큰 장애가 되고 있다.The present inventors developed a new mussel rice with excellent aesthetics while trying to popularize foods using mussels with excellent nutrition and aesthetics. In order to make the developed mussel rice more susceptible to the texture of young adolescents, we developed mussel rice which was seasoned in advance so that we could easily eat without adding side dishes or seasonings. Although the mussel rice has excellent nutrition and texture and is a simple nutritious food that does not require any other side dishes when eating, it has excellent physical properties. There is a problem of losing the excellent taste easily. Due to the difficulty of such storage, all the leftover cooked and marketed rice must be discarded on the day, which is not only a waste of resources but also impossible to sell through a large distribution network.
본 발명은 상기와 같은 종래 기술의 문제점을 해결하기 위하여 개발된 것으로서, 본 발명의 첫째 목적은 미감은 우수한 홍합밥의 제조방법을 제공하는 것이며, 둘째 목적은 미감이 우수한 홍합밥을 장기간 보관 및 즉석 조리가 용이한 인스턴트 식품으로 제조하는 방법을 제공하는 것을 목적으로 한다.The present invention was developed to solve the problems of the prior art as described above, the first object of the present invention is to provide a method for producing a good sense of mussel rice, the second object is to store and instantaneous mussel rice excellent excellent taste for a long time It is an object of the present invention to provide a method for producing a ready-to-eat instant food.
상기와 같은 본 발명의 목적을 달성하기 위하여 본 발명은 참기름 2 내지 6홉, 간장 2 내지 6홉, 홍합 1 내지 4kg, 밥 20 공기 분량의 생쌀을 혼합하고, 상기 혼합물을 센화력에서 저으면서 끓이고, 간장이 배인 쌀에 참기름이 완전히 스며들어 쌀이 반투명해질 때 불을 줄이고 뜸을 들이는 공정을 포함하는 홍합밥의 제조방법을 제공한다.In order to achieve the object of the present invention as described above, the present invention mixes 2 to 6 hops of sesame oil, 2 to 6 hops of soy sauce, 1 to 4 kg of mussels, 20 air portions of rice, and stirs the mixture while stirring at the sensation power, It provides a method of manufacturing mussel rice, including the process of reducing the fire and moxibustion when the sesame oil is completely infiltrated into the rice soy sauce pear.
또한 본 발명은 상기한 방법으로 제조된 홍합밥을 저온에 보관하는 공정을 포함하는 인스턴트 홍합밥의 제조방법으로서, 재조리시에는 200~400℃ 후라이팬에 홍합합 한공기당 물 2~4 큰 수픈을 넣고 데워서 취식할 수 있는 인스턴트 홍합밥의 제조방법을 제공한다.In another aspect, the present invention is a method of manufacturing instant mussel rice comprising the step of storing the mussel rice prepared by the above method at a low temperature, when re-cooking 200 ~ 400 ℃ frying pan 2 ~ 4 large water per mussel per air It provides a method of preparing instant mussel rice that can be eaten by putting warm.
상기한 본 발명의 홍합밥은 저어주면서 조리하여야 하기 때문에 종래에 전기 밥솥 또는 압력 밥솥을 사용하여 조리할 수 없으며 바닥이 두꺼운 재래식의 솥에서 솥두껑을 열고 화력이 센불에서 계속 저으면서 조리한 후 마지막에 솥두껑을 덮고 뜸을 들이는게 바람직하다.Since the mussel rice of the present invention should be cooked while stirring, it is not possible to cook using an electric rice cooker or a pressure cooker in the past, and open the pot lid in a conventional pot with a thick bottom and cook it while continuing to stir at high heat. Cover the pot lid and moisten it is preferable.
이하 본 발명의 바람직한 실시예를 기재한다. 그러나 하기한 실시예는 본 발명의 이해를 돕기 위한 본 발명의 바람직한 일 실시예일 뿐 본 발명이 하기한 실시예에 한정되는 것은 아니다.Hereinafter, preferred embodiments of the present invention will be described. However, the following examples are only preferred embodiments of the present invention to aid in understanding the present invention, and the present invention is not limited to the following examples.
[실시예 1]Example 1
[홍합밥의 제조방법][Method of manufacturing mussel rice]
참기름 4홉과 홍합 2kg, 간장 4홉에 쌀 20인분을 넣고 재래식 솥을 이용하여 아주 센 화력에서 뜸이 들기 직전까지 솥뚜껑을 열고 계속 나무주걱으로 저어주면서 끓인 후 간장이 배인 쌀에 참기름이 완전히 스며들게 한후 불을 줄이고 솥뚜껑을 덮고 뜸을 들여 홍합밥을 제조한다. 본 발명의 홍합밥은 종래의 일반적인 백미밥과 달리 참기름과 간장을 처음부터 첨가하며 그 양 또한 일반적으로 밥을 비빌때 첨가하는 간장이나 참기름의 양에 비해 약 8배 정도가 더들어간다. 그리고 일반적인 압력 밥솥이나 전기 밥솥을 이용한 일반적인 조리 방법으로는 조리가 불가능하다. 그리고 상기와 같이 제조된 본 발명의 홍합밥은 영양가가 우수할 뿐만 아니라 양념이 미리 되어 있어 취식시 별도의 양념이나 고추장 없이도 매우 맛있게 취식할 수 있다. 상기 기름으로는 참기름 이외의 기름도 사용은 가능하나, 홍합향과의 조화를 고려할 때 참기름이 바람직하다.Add 4 servings of sesame oil, 2kg of mussels, and 4 hops of soy sauce, add 20 servings of rice, and use a conventional pot to open the pot lid until the steam is very hot, and stir with a wooden spatula and boil. After reducing the fire, cover the pot lid and steamed to produce mussel rice. Unlike conventional white rice, the mussel rice of the present invention adds sesame oil and soy sauce from the beginning, and its amount is also about 8 times higher than the amount of soy or sesame oil that is generally added when the rice is rubbed. In addition, a general cooking method using a pressure cooker or an electric cooker is impossible. And the mussel rice of the present invention prepared as described above is not only excellent in nutritional value but also seasoning in advance can be eaten very delicious without a separate seasoning or gochujang when eating. As the oil, oil other than sesame oil may be used, but sesame oil is preferable when considering harmony with mussel flavor.
[실시예 2]Example 2
[홍합밥의 보관방법][How to store mussel rice]
상기 실시예 1에서 제조된 홍합밥을 완전히 식힌 후 냉장 또는 냉동하여 보관한다. 만약 홍합밥을 충분히 식힌 후 냉장 또는 냉동고에 보관하지 않을 경우, 쌀알이 터져 퍼지는 문제점이 있다. 이와 같이 보관할 경우 홍합밥은 냉동 보관할 경우 거의 무한정 보관이 가능하며, 바람직하게는 약 1개월간 보관이 가능하고 냉장 보관할 경우에는 약 3일간 보관이 가능하다.The mussel rice prepared in Example 1 is completely cooled and then stored by refrigeration or freezing. If the mussel rice is not cooled enough or stored in the refrigerator or freezer, there is a problem that the rice grains spread. In this case, the mussel rice can be stored almost indefinitely when frozen. Preferably, the mussel rice can be stored for about one month and can be stored for about three days when refrigerated.
[실시예 3]Example 3
[인스턴트 홍합밥의 조리][Cooking of instant mussel rice]
상기 실시예 2에 따라 보관한 홍합밥을 취식하기 위해서는 약 300℃의 후라이팬에 밥 한공기당 3 숟가락의 물을 넣은 후 함께 데우면서 조리한다. 상기한 실시예 2에 따라 보관된 홍합밥을 재조리하기 위해서는 간단하게 후라이팬에 물을 약 3숟가락 정도 첨가하여 조리하면 된다. 이와 같은 재조리법은 종래의 보관된 밥의 재조리 법과 달리 물을 과량 첨가하여 조리하는데 특징이 있다. 물이외에 다른 것 예를 들면 기름 등을 별도로 또는 함께 첨가할 수도 있으나 기름을 첨가하는 경우 기름이 쌀에 코팅되지 않아 기름이 쌀 주위에 겉돌게 되는 문제점이 있다.In order to eat the mussel rice stored in accordance with the second embodiment, put three spoons of water per air per rice in a frying pan of about 300 ℃ and cooked while warming together. In order to recook the mussel rice stored according to Example 2, simply add about 3 spoons of water to a frying pan and cook. This recooking method is characterized by cooking by adding an excessive amount of water, unlike conventional recooking of stored rice. In addition to water, for example, oil may be added separately or together. However, when oil is added, oil is not coated on rice, so that oil may turn around rice.
본 발명은 참기름과 간장이 종래의 8배정도가 더들어가며 일반적인 압력 밥솥이나 전기 밥솥에서 조리가 불가능하고 간이 미리 배어 있어 별도의 양념이나 고추장이 필요 없고 즉석에서 처음한 밥과 동일한 미감을 갖는 홍합밥을 제조할 수 있다.In the present invention, sesame oil and soy sauce is about 8 times more conventional, cooked in a general pressure cooker or electric rice cooker is not easy to soak in advance so that no extra seasoning or gochujang without mussel rice having the same aesthetics as the first rice on the fly It can manufacture.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960070924A KR100260406B1 (en) | 1996-12-24 | 1996-12-24 | Boiled rice with mussel and method for preparing thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960070924A KR100260406B1 (en) | 1996-12-24 | 1996-12-24 | Boiled rice with mussel and method for preparing thereof |
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| Publication Number | Publication Date |
|---|---|
| KR19980051995A KR19980051995A (en) | 1998-09-25 |
| KR100260406B1 true KR100260406B1 (en) | 2000-07-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| KR1019960070924A KR100260406B1 (en) | 1996-12-24 | 1996-12-24 | Boiled rice with mussel and method for preparing thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3143878A1 (en) | 2015-09-21 | 2017-03-22 | Yayman, Ugur | Stuffed mussels and production method of said stuffed mussels |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020086347A (en) * | 2002-09-13 | 2002-11-18 | 김창범 | water control packing |
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1996
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP3143878A1 (en) | 2015-09-21 | 2017-03-22 | Yayman, Ugur | Stuffed mussels and production method of said stuffed mussels |
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| KR19980051995A (en) | 1998-09-25 |
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