KR100344562B1 - manufacture method of crush fish no fry in oil - Google Patents
manufacture method of crush fish no fry in oil Download PDFInfo
- Publication number
- KR100344562B1 KR100344562B1 KR1019990030167A KR19990030167A KR100344562B1 KR 100344562 B1 KR100344562 B1 KR 100344562B1 KR 1019990030167 A KR1019990030167 A KR 1019990030167A KR 19990030167 A KR19990030167 A KR 19990030167A KR 100344562 B1 KR100344562 B1 KR 100344562B1
- Authority
- KR
- South Korea
- Prior art keywords
- weight
- minutes
- fish
- cholesterol
- cooked
- Prior art date
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000019688 fish Nutrition 0.000 claims abstract description 24
- 241001454694 Clupeiformes Species 0.000 claims abstract description 5
- 235000019513 anchovy Nutrition 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims description 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 4
- 239000001511 capsicum annuum Substances 0.000 claims description 4
- 239000003651 drinking water Substances 0.000 claims description 4
- 235000020188 drinking water Nutrition 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims description 3
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 18
- 235000012000 cholesterol Nutrition 0.000 abstract description 9
- 235000013372 meat Nutrition 0.000 abstract description 8
- 239000000654 additive Substances 0.000 abstract description 5
- 238000002156 mixing Methods 0.000 abstract description 5
- 239000003921 oil Substances 0.000 abstract description 5
- 239000008162 cooking oil Substances 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract description 3
- 240000006108 Allium ampeloprasum Species 0.000 abstract description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 240000008042 Zea mays Species 0.000 abstract description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract description 2
- 235000005822 corn Nutrition 0.000 abstract description 2
- 230000008676 import Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/3262—Foods, ingredients or supplements having a functional effect on health having an effect on blood cholesterol
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Fish Paste Products (AREA)
Abstract
본 발명은 종래의 어묵은 연육에 여러 종류의 첨가물을 혼입, 믹싱하여 성형된 것을 고온의 식용유 탱크를 통과하는 과정에 튀김이 되게 하였으므로 주위에 기름이 튀어 오염을 시켰으며 식용유의 원료인 콩, 옥수수 등은 외국에서 수입을 해야 했으므로 귀중한 외화가 많이 낭비되었고 기름에 튀김한 어묵은 유통과정에서 포장대에 밀폐되면 내부에 기름띠가 형성되어 미관상 좋지 않았고 취식을 하면 칼슘이 많아 건강유지에 유익한 것은 알고 있지만 기름끼가 많은 식품은 기피하는 것이 일반적인 현상으로 잘 먹지를 않았고 취식하는 경우 체내에 콜레스테롤(cholesterol)이 늘어나 몸이 비대해 지면서 성인병에 걸리는 요인이 되는 등의 폐단을 해결하기 위해 연육과 여러 종류의 첨가물이 혼합, 가공, 성형된 어묵을 멸치, 대파 등이 내입된 100 ℃ ~ 120 ℃의 익힘기에서 독특한 어묵맛이 우러나게 삶아 익혀낸 후 탈수 및 건조하여 가열기에서 구워 맛과 질감이 좋은 어묵을 제조하므로써 유통과정에 포장대 내부에는 기름띠가 발생하지 않아 항상 깨끗하고 젊은 계층이나 비만 체질인 사람이 섭취해도 성인병과 관계가 있는 콜레스테롤(cholesterol)이 발생하지 않는 어묵의 제조방법을 발명한 것임.In the present invention, by mixing and mixing various kinds of additives in conventional fish paste meats, the molded product is fried in the process of passing through a high temperature cooking oil tank, so that oil splashes around and contaminates soybean and corn which are raw materials of cooking oil. Because they had to import from foreign countries, a lot of valuable foreign currency was wasted, and the fried fish cakes were sealed in the packing table during the distribution process. However, avoiding greasy foods is a common phenomenon, and it is not common to eat foods. When eating, the body increases the cholesterol (cholesterol), which causes the body to become overly enlarged and cause diseases. Additives were mixed, processed, molded fish paste anchovy, leek, etc. 100 ℃ ~ 120 The unique fish cake taste is cooked in a cooker, cooked, dehydrated and dried, and baked in a heater to produce fish cakes with good taste and texture. Invented a method of manufacturing fish paste that does not generate cholesterol (cholesterol) associated with adult diseases even if the ingested person.
Description
본 발명은 기름에 튀기지 않은 어묵의 제조방법에 관한 것으로, 연육을 주재로 하여 첨가물이 혼합, 성형된 어묵을 삶아 익히고 고온의 가열기로 이송하여 가열 한 후, 살균처리, 가공하여 질감이 좋은 어묵을 취식할 수 있게 한 것이다.The present invention relates to a method of manufacturing fish paste which is not fried in oil, wherein the fish paste is cooked and cooked with additives mixed and molded, and then transferred to a high-temperature heater for heating. It is to eat.
종래의 어묵은 연육에 여러 종류의 첨가물을 혼입, 믹싱하여 성형된 것을 고온의 식용유 탱크를 통과하는 과정에 튀김이 되게 하였으므로 주위에 기름이 튀어 오염을 시켰으며 식용유의 원료인 콩, 옥수수 등은 외국에서 수입을 해야 했으므로 귀중한 외화가 많이 낭비되었고 기름에 튀김한 어묵은 유통과정에서 포장대에 밀폐되면 내부에 기름띠가 형성되어 미관상 좋지 않았고 취식을 하면 칼슘이 많아 건강유지에 유익한 것은 알고 있지만 기름끼가 많은 식품은 기피하는 것이 일반적인 현상으로 잘 먹지를 않았고 취식하는 경우 체내에 콜레스테롤 (cholesterol)이 늘어나 몸이 비대해 지면서 성인병에 걸리는 요인이 되는 등의 폐단이 있었다.Conventional fish paste mixed and mixed various kinds of additives with meat to make them fried in the process of passing high temperature cooking oil tank, so oil splashed around to contaminate them. Because it was necessary to import from Korea, valuable foreign currency was wasted, and fried fish cakes were sealed in the packing table during distribution, and oil bands were formed inside, which was not aesthetically pleasing. It is a common phenomenon that many foods are avoided and they do not eat well, and when they eat, they have increased cholesterol (cholesterol) in the body, causing the body to enlarge and become a cause of adult disease.
본 발명은 상기와 같은 폐단을 해결하기 위해 연육과 여러 종류의 첨가물이혼합, 가공, 성형된 어묵을 멸치, 대파 등이 내입된 100 ℃ ~ 120 ℃의 익힘기에서 독특한 어묵맛이 우러나게 삶아 익혀낸 후 탈수 및 건조하여 가열기에서 구워 맛과 질감이 좋은 어묵을 제조하므로써 유통과정에 포장대 내부에는 기름띠가 발생하지 않아 항상 깨끗하고 젊은 계층이나 비만 체질인 사람이 섭취해도 성인병과 관계가 있는 콜레스테롤(cholesterol)이 발생하지 않는 어묵의 제조방법을 발명한 것으로 공정별로 상세히 설명하면 다음과 같다.The present invention is boiled boiled with unique fish paste flavor from 100 ℃ to 120 ℃ cooker in which the meat and various kinds of additives are mixed, processed, molded fish paste anchovy, green onions, etc. After dehydration and drying, it is baked in a heater to produce fish cakes with good taste and texture.There is no oil band inside the packing table during distribution.Cholesterol, which is always related to adult disease, is consumed even by young and obese people. Invented a method for preparing fish paste that does not generate (cholesterol).
어육 75 중량 %Fish meat 75% by weight
밀가루 13 중량 %13% by weight of flour
식수 6 중량 %6% by weight of drinking water
전분 3 중량 %Starch 3% by weight
얼음 2 중량 %2% by weight of ice
식염 0.3 중량 %Salt 0.3 wt%
소르빈산칼륨 0.2 중량 %0.2% by weight of potassium sorbate
당분 0.2 중량 %Sugar 0.2 wt%
D - 키실로스 0.2 중량 %D-xylose 0.2% by weight
파프리카 0.1 중량 %Paprika 0.1% by weight
계 100 중량 %Total 100%
제 1 공 정1st process
연육 75 중량 % 를 믹서기에서 10분간 파쇄한다.75% by weight of meat is crushed in a blender for 10 minutes.
제 2 공 정Second Process
제 1 공정을 거친 파쇄물에 소르빈산칼륨 0.2 중량 %, 당분 0.2 중량 %, D - 키실로스 0.2 중량 %, 파프리카 0.1 중량 % 를 첨가하여 2 분 ~ 3 분간 혼합한다.0.2% by weight of potassium sorbate, 0.2% by weight of sugar, 0.2% by weight of D-xylose, and 0.1% by weight of paprika are added to the crushed product after the first step and mixed for 2 minutes to 3 minutes.
제 3 공 정Third Process
제 2 공정을 거친 혼합물에 식염 0.3 중량 %, 얼음 2 중량 % 를 첨가하여 3 분 ~ 7 분간 혼합한다.0.3 weight% of salt and 2 weight% of ice are added to the mixture which passed through the 2nd process, and it mixes for 3 to 7 minutes.
제 4 공 정4th Process
제 3 공정을 거친 혼합물에 밀가루 13 중량 %, 전분 3 중량 %, 식수 6 중량 % 를 배합비로 첨가해 5 분 ~ 7 분 정도 혼합한다.13% by weight of flour, 3% by weight of starch, and 6% by weight of drinking water are added to the mixture, which has been subjected to the third step, in a blending ratio and mixed for about 5 to 7 minutes.
제 5 공 정5th Process
제 4 공정을 거친 혼합물을 성형기에서 어묵의 형상을 만든다.The mixture passed through the fourth step is shaped into a fish cake in a molding machine.
제 6 공 정6th Process
제 5 공정에서 성형된 어묵을 멸치, 생무우, 대파가 내입된 100 ℃~ 120 ℃의 익힘기에서 3 분 정도 익히고 탈수기에서 표면의 물기를 제거한다.Fish paste molded in the fifth process is cooked for about 3 minutes in an anchovy, raw radish, and leek in the cooker at 100 ℃ ~ 120 ℃ and remove the surface moisture in the dehydrator.
제 7 공 정7th Process
제 6 공정을 거쳐 가공된 어묵을 50 ℃의 건조기에서 건조시킨다.The fish paste processed through the sixth step is dried in a drier at 50 ° C.
제 8 공 정8th Process
제 7 공정을 거친 어묵을 150 ℃ ~ 180 ℃ 의 가열기에서 3 분간 가열하여 구워내고 살균처리한 후 냉각시켜 위생포장을 하는 것이다.The fish paste which passed through the 7th process is heated, baked for 3 minutes by the heater of 150 degreeC-180 degreeC, sterilized, cooled and hygienic packaging.
이와같이 된 본 발명은 연육 75 중량 % 를 믹서기에서 10분간 파쇄하여 어죽을 만들고 소르빈산칼륨 0.2 중량 %, 당분 0.2 중량 %, D - 키실로스 0.2 중량 %, 파프리카 0.1 중량 % 등 첨가물을 배합비로 2 분 ~ 3 분간 혼합한 후 연육 75 중량 % 에 열이 전달됨을 차단하기 위해 얼음 2 중량 %, 식염 0.3 중량 % 를 첨가하여 3 분 ~ 7 분간 혼합시 저온을 유지시킨 후 밀가루 13 중량 %, 전분 3 중량 %, 식수 6 중량 % 를 배합비로 첨가하고 5 분 ~ 7 분 정도 혼합하여 연육 혼합물에 독특한 색체가 표출되면 성형기에서 원하는 형상으로 성형을 한 후, 멸치, 생무우, 대파 등이 내입된 100 ℃ ~ 120 ℃ 의 익힘기에서 3 분 정도 익혀 어묵 맛을 보충하고 탈수기로 자동 이송되어 표면의 물기를 제거함과 동시에 50 ℃ 의 건조를 통과시 자동 건조시킨 후, 150 ℃ ~ 180 ℃ 의 가열기에서 3 분간 가열하여 구워낼 때에 살균처리되어 냉각되면 위생포장이 되는 것이다.In the present invention, 75% by weight of the meat is pulverized in a blender for 10 minutes to make the porridge, 0.2% by weight of potassium sorbate, 0.2% by weight of sugar, 0.2% by weight of D-xylose, 0.1% by weight of paprika, etc. After mixing for 3 minutes, 2 wt% ice and 0.3 wt% salt were added to block heat transfer to 75 wt% of meat, and the mixture was kept at low temperature for 3 minutes to 7 minutes, followed by 13 wt% flour and 3 wt% starch. , 6% by weight of drinking water is added at the mixing ratio and mixed for 5-7 minutes. When a unique color is expressed in the meat mixture, it is molded into a desired shape in a molding machine, and then anchovies, raw radish, green onions, etc. are inserted at 100 ℃ ~ 120 It is cooked for about 3 minutes in the cooker at ℃ to replenish the taste of the fish cake, and it is automatically transferred to the dehydrator to remove the water on the surface and automatically dried when passing through the drying at 50 ℃, and then for 3 minutes in the heater at 150 ℃ ~ 180 ℃. When the sterilization process is the cooling time will be heat to bake that hygienic packaging.
이와 같이 제조되는 어묵은 종래와 같이 옥수수, 콩 등의 농산물을 귀중한 외화로 대량 수입해서 가공되는 고가인 식용유를 사용해 튀김을 하지 않고 삶아 건조 후 가열해서 구워 주므로써 질감과 색상이 좋으며 젊은 계층이나 비만 체질인 사람이 취식해도 체내에 콜레스테롤이 발생하지 않을뿐만 아니라, 어묵의 맛과 품질은 향상되면서 생산 원가는 절감되는 효과가 있다.The fish cakes prepared in this way are cooked without expensive frying using high-priced cooking oil, which is processed by importing corn, soybeans, and other agricultural products in valuable foreign currency. Even if the body is eaten, not only cholesterol does not occur in the body, but the taste and quality of the fish paste are improved while reducing the production cost.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990030167A KR100344562B1 (en) | 1999-07-24 | 1999-07-24 | manufacture method of crush fish no fry in oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019990030167A KR100344562B1 (en) | 1999-07-24 | 1999-07-24 | manufacture method of crush fish no fry in oil |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR20010010996A KR20010010996A (en) | 2001-02-15 |
| KR100344562B1 true KR100344562B1 (en) | 2002-07-19 |
Family
ID=19604301
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019990030167A KR100344562B1 (en) | 1999-07-24 | 1999-07-24 | manufacture method of crush fish no fry in oil |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100344562B1 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101266495B1 (en) | 2011-09-16 | 2013-05-23 | 김종철 | Improved Antioxidant functionality color fish paste and its manufacturing method |
| KR101276377B1 (en) | 2010-08-13 | 2013-06-18 | 씨제이제일제당 (주) | Method of making fish cake by heating with superheated steam |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100478700B1 (en) * | 2002-10-24 | 2005-03-25 | 주식회사 참살 | Method for preparing Kamaboko |
| KR101627909B1 (en) * | 2014-04-23 | 2016-06-08 | 유한회사 농업회사법인 지우 | manufacturing method of fish cakes containing young leaf of paprika and fish cakes made by young leaf of Paprika |
| KR102111543B1 (en) * | 2019-11-21 | 2020-05-15 | 주식회사 사조오양 | manufacturing method of grilled fish cake |
| KR102111542B1 (en) * | 2019-11-21 | 2020-05-15 | 주식회사 사조오양 | manufacturing method of grilled fish cake |
| KR102111541B1 (en) * | 2019-11-21 | 2020-05-15 | 주식회사 사조오양 | manufacturing method of grilled fish cake |
-
1999
- 1999-07-24 KR KR1019990030167A patent/KR100344562B1/en not_active IP Right Cessation
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101276377B1 (en) | 2010-08-13 | 2013-06-18 | 씨제이제일제당 (주) | Method of making fish cake by heating with superheated steam |
| KR101266495B1 (en) | 2011-09-16 | 2013-05-23 | 김종철 | Improved Antioxidant functionality color fish paste and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| KR20010010996A (en) | 2001-02-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| JPH06121647A (en) | Processed cereal food and agent for improving loosening of the food | |
| KR101290281B1 (en) | Method for producing the scorched rice | |
| CN1295985C (en) | Corn pie and production thereof | |
| KR100344562B1 (en) | manufacture method of crush fish no fry in oil | |
| KR101607442B1 (en) | Manufacturing method of Sponge Cake using of black Garlic and Laver | |
| KR101952664B1 (en) | Manufacturing method for cake with abaloen and cake manufactured thereby | |
| CN106954795A (en) | A kind of preparation method of steamed pork with salted dried mustard cabbage millet crisp crust | |
| CN102894169A (en) | Production method of corn cake roll | |
| KR102386902B1 (en) | Fish-shaped bread containing rice cake and manufacturing method of the same | |
| KR100658335B1 (en) | Composition of a steamed cake is made by green tea ? the manufacturing methods | |
| KR100695469B1 (en) | process, method of cake and bread with scorched rice and it's compounds | |
| JP3794488B2 (en) | Original form of tofu croquette and tofu croquette | |
| KR100475598B1 (en) | A method of scorched for instant cup scorched rice food | |
| US20110223313A1 (en) | Soya bean food product and compositions comprising thereof | |
| KR102445967B1 (en) | method for producing Tijimi containing rice flour,chicken breast and cheese | |
| KR20140094222A (en) | Pancake and the manufacturing method thereof | |
| JP2004105169A (en) | Dried bean jam-containing food and drink | |
| JP5828620B2 (en) | Processed rice | |
| KR102409504B1 (en) | Manufacturing method of Crucian shaped bread and Crucian shaped bread manufactured by the method | |
| CN102450571A (en) | Manufacture method for pumpkin cake | |
| JP6890314B2 (en) | Pet supplements and how to make them | |
| JP2711432B2 (en) | Okara cake manufacturing method | |
| KR20040015325A (en) | method for making food using a ramie | |
| KR100715256B1 (en) | Dimsum using sweet potato and manufacturing process of the same | |
| JP3063268U (en) | Baked confectionery made from brown rice powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20090706 Year of fee payment: 8 |
|
| LAPS | Lapse due to unpaid annual fee |