KR101010194B1 - Using a vegetables for natural polychromatic fish paste pigments how to manufacture - Google Patents
Using a vegetables for natural polychromatic fish paste pigments how to manufacture Download PDFInfo
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- KR101010194B1 KR101010194B1 KR1020080074601A KR20080074601A KR101010194B1 KR 101010194 B1 KR101010194 B1 KR 101010194B1 KR 1020080074601 A KR1020080074601 A KR 1020080074601A KR 20080074601 A KR20080074601 A KR 20080074601A KR 101010194 B1 KR101010194 B1 KR 101010194B1
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- 239000000049 pigment Substances 0.000 title abstract description 3
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- 206010020880 Hypertrophy Diseases 0.000 description 1
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- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
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- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fish Paste Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 야채류의 천연색소를 이용한 다색어묵의 제조방법에 관한 것으로 어육과 소맥분, 쌀가루를 혼합한 식재료에 파쇄된 대파, 오징어, 매운고추와 식품첨가물을 혼합한 어묵식재료 혼합물을 1/6로 등분하고 농촌에서 생산되는 야채류 중에서 영양분이 풍부하면서 선명한 주황색이 표출되는 당근즙과 녹색의 부추즙, 노란색의 호박즙. 및 청색의 시금치분말, 붉은색의 적채분말, 황색의 비트분말 등을 일정 중량부로 각각 전술한 1/6로 등분된 혼합물과 함께 배합기에 넣어 반죽한 다색의 어묵식재료를 다수개 각각 형성된 성형기의 호퍼에 넣어 동시가동 배출할 때에 회전로울러로 가볍게 눌러 일체화로 접합시키고 동일한 규격으로 가로 절단하여 다색어묵을 성형한 후 튀김솥에서 1, 2차 튀김하고 탈유, 냉각하여 누구나 친근감을 가질 수 있고 영양분이 풍부하면서 질감이 쫀득한 시각적으로 거부감을 느끼지 않는 다색어묵을 제조할 수 있게 한 것이다.The present invention relates to a method for producing multicolored fish cake using natural pigments of vegetables, and the fish paste food mixture of green onion, squid, spicy red pepper and food additives crushed into food ingredients mixed with fish meat, wheat flour and rice powder in 1/6. Carrot juice, green leek juice, and yellow pumpkin juice are rich in nutrients and have a bright orange color. And a hopper of a molding machine in which a plurality of multicolored fish paste ingredients are kneaded into a blender together with a mixture of blue spinach powder, red red powder, yellow beet powder, etc. In the simultaneous operation and discharging, press lightly with a rotary roller to bond them together, cut them horizontally to the same size, shape multicolored fish cake, and fry them in a frying pan. In the meantime, it is possible to manufacture multicolored fish cakes that do not feel visually rejected with texture.
다색어묵, 적채분말, 비트분말, 시금치분말, 부추즙, 당근즙, 호박즙, Multicolored fish cake, red vegetable powder, beet powder, spinach powder, leek juice, carrot juice, pumpkin juice,
Description
본 발명은 야채류(野菜類)의 천연색소(天然色素)를 이용한 다색(多色)어묵의 제조방법에 관한 것으로 좀 더 상세하게는 영양분이 풍부하면서 선명한 색채가 표출되는 야채류를 파쇄하여 추출한 액즙과 분말을 이용해 시각적으로나 질감이 좋은 어묵을 제조할 수 있게 한 것이다.The present invention relates to a method for producing multicolored fish cake using natural pigments of vegetables, and more particularly, to extracting juices obtained by crushing vegetables with rich nutrients and expressing vivid colors. The powder makes it possible to produce a visually or textured fish paste.
종래에 일반적으로 생산 판매되는 어묵은 대부분 어육을 사용하여 제조하였으나 근래에는 어자원의 고갈과 유류가의 상승으로 출어 회수가 줄어짐에 따라 원료의 원활한 공급에 어려움이 있어 필요한 양을 확보하지 못하는 상황이 발생하여 어묵의 독특한 부드럽고 쫄깃한 질감이 떨어지고 각종 영양소가 결핍되어 청소년들이나 민간한 사람들은 즐겨먹지 않는 경향이 있고 어묵의 색체도 수입품목인 D - 키실로오스나 포도당을 사용하여 노란색을 표출시키지만 단조로워 소비자들이 친근감을 느끼지 못하게 되므로써 일반화된 외국계 식품인 피자나 햄버거 등을 선호하게 되어 체형이 비대해저 건강을 해치게 되고 성인병 발생의 원인이 되는 등의 폐단이 있었다.In the past, fish cakes generally produced and sold are manufactured using most fish meat, but recently, as fishery collection is reduced due to depletion of fish resources and rising oil prices, it is difficult to supply the raw materials. Because of the lack of unique soft and chewy texture and lack of various nutrients, adolescents and civilians tend not to enjoy it, and the color of fish paste is yellow using D-xylose or glucose. The lack of intimacy has led to the generalization of foreign foods such as pizza and hamburgers, which have led to the loss of hypertrophy and undermined health and causes adult diseases.
본 발명은 상기와 같은 폐단을 해결하기 위해 어육과 소맥분, 쌀가루를 혼합한 식재료에 파쇄된 대파, 오징어, 매운고추와 식품첨가물을 혼합한 어묵식재료 혼합물을 1/6로 등분하고 농촌에서 생산되는 야채류 중에서 영양분이 풍부하면서 선명한 주황색이 표출되는 당근즙과, 녹색의 부추즙, 노란색의 호박즙, 및 청색의 시금치분말, 붉은색의 적채분말, 황색의 비트분말 등을 일정 중량부로 각각 전술한 1/6로 등분된 혼합물과 함께 배합기에 넣어 반죽한 다색의 어묵식재료를 다수개 각 각 형성된 성형기의 호퍼에 넣어 동시가동 배출할 때에 회전로울러로 가볍게 눌러 일체화로 접합시키고 동일한 규격으로 가로 절단하여 다색어묵을 성형한 후 튀김솥에서 1, 2차 튀김하고 탈유, 냉각하여 누구나 친근감을 가질 수 있는 다색어묵을 제조할 수 있게 한 것이다.The present invention divides the fish paste ingredients mixture of green onion, squid, spicy pepper and food additives crushed into food ingredients mixed with fish meat and wheat flour, rice flour in 1/6 to solve the above-mentioned wastes and vegetables produced in rural areas Carrot juice, green leek juice, yellow pumpkin juice, blue spinach powder, red red vegetable powder, yellow beet powder, etc., each of which is rich in nutrients and expresses bright oranges, are described in the above-mentioned parts 1 / Put the multicolored fish cake material kneaded into the blender together with the mixture divided into 6 into the hopper of each formed molding machine. When simultaneously discharging them, lightly press them with a rotary roller to bond them together and cut them horizontally to the same size. After molding, fry the first and second in a frying pan, deoil and cool so that anyone can produce multicolored fish cakes with friendly feeling. A.
이와같은 본 발명의 다색어묵은 우리나라의 농촌에서 생산되는 영양분이 풍부하면서 특유한 색채가 잘 표출되는 야채류의 액즙과 분말을 사용하여 미감(味感)과 질감(質感)이 좋고 시각적으로 호감이 가는 어묵을 제조하여 누구나 계절에 관계없이 취식할 수 있게 하므로써 외국계 식품을 선호하는 소비자들을 우리의 고유한 먹거리인 어묵으로 되돌릴 수 있게 되므로 건강 유지에 도움이 될 뿐만 아니라 농민의 소득향상에도 기여를 할 수 있는 효과가 있다.The multicolored fish cake of the present invention is a fish cake with good taste and texture and visual appeal using the juices and powders of vegetables which are rich in nutrients produced in Korea and expressing unique colors well. By making it possible for anyone to eat any season, it is possible to return consumers who prefer foreign foods to our unique food, fish paste, which not only helps maintain health but also contributes to farmers' income improvement. It works.
어육 60 중량 부Fish meat 60 parts by weight
소맥분 18.5 중량 부Wheat flour 18.5 parts by weight
쌀가루 3.5 중량 부3.5 parts by weight of rice flour
당근 2.5 중량 부Carrots 2.5 parts by weight
부추 2.5 중량 부Leek 2.5 parts by weight
노란호박 2.5 중량 부Yellow pumpkin 2.5 parts by weight
시금치분말 1.5 중량 부1.5 parts by weight of spinach powder
적채분말 1.5 중량 부Red powder 1.5 parts by weight
비트분말 1.5 중량 부Beet powder 1.5 parts by weight
식염 2 중량 부2 parts by weight of salt
대파 2 중량 부2 parts leek
오징어 1 중량 부1 part by weight of squid
매운고추 0.2 중량 부Spicy red pepper 0.2 part by weight
인산염 0.2 중량 부Phosphate 0.2 part by weight
D-소르비톨 0.2 중량 부0.2 parts by weight of D-sorbitol
소르빈산칼륨 0.2 중량 부0.2 parts by weight of potassium sorbate
소고기분말 0.2 중량 부Beef powder 0.2 part by weight
계 100 중량 부 Total 100 parts by weight
< 제 1 공정 ><1st process>
당근 2.5 중량 부를 믹서기에 넣어 3 분간 파쇄하여 주황색의 당근즙을 만들어 냉장고에 보관한다.2.5 parts by weight of carrots are put in a blender and crushed for 3 minutes to make orange carrot juice and stored in the refrigerator.
< 제 2 공정 ><2nd process>
부추 2.5 중량 부를 믹서기에 넣어 3 분간 파쇄하여 녹색의 부추즙을 만들어 냉장고에 보관한다.2.5 parts by weight of leek are put in a blender and crushed for 3 minutes to make green leek juice and stored in the refrigerator.
< 제 3 공정 ><3rd process>
잘 익은 노란호박 2.5 중량 부를 믹서기에 넣어 3 분간 파쇄하여 노란색의 호박즙을 만들어 냉장고에 보관한다.2.5 parts by weight of ripe yellow pumpkin is added to a blender, crushed for 3 minutes, yellow pumpkin juice is stored in the refrigerator.
< 제 4 공정 ><4th process>
어육 60 중량 부를 샤링컷터기에 넣어 13 분 ~ 15 분간 부드럽게 파쇄한다.60 parts by weight of fish is put in a shearing cutter and gently crushed for 13 to 15 minutes.
< 제 5 공정 ><5th process>
제 4 공정을 거친 어육에 식염 2 중량 부를 첨가 후 3 분간 혼합한다.2 parts by weight of salt is added to the fish meat after the fourth step, followed by mixing for 3 minutes.
< 제 6 공정 ><The sixth process>
제 5 공정을 거친 어육에 파쇄된 대파 2 중량 부, 파쇄된 오징어 1 중량 부, 매운고추 0.2 중량 부, 인산염 0.2 중량 부, D - 소르비톨 0.2 중량 부, 소르빈산칼륨 0.2 중량 부, 소고기분말 0.2 중량 부를 각각 투입하여 3 분간 혼합한다.2 parts by weight of shredded green onion, 1 part by weight of crushed squid, 0.2 parts by weight of spicy pepper, 0.2 parts by weight of phosphate, 0.2 parts by weight of D-sorbitol, 0.2 parts by weight of potassium sorbate, and 0.2 parts by weight of beef powder Add each and mix for 3 minutes.
< 제 7 공정 ><7th process>
제 6 공정을 거친 혼합물에 소맥분 18.5 중량 부와 쌀가루 3.5 중량 부를 첨가하여 수분을 조절하고 7 ℃ ~ 12 ℃ 범위내가 유지되도록 하면서 5 분간 혼합하여 식재료 혼합물을 제조한 후 1/6 씩 등분한다.18.5 parts by weight of wheat flour and 3.5 parts by weight of rice flour are added to the mixture that has passed through the sixth process to adjust the moisture and mix for 5 minutes while maintaining the range of 7 ℃ to 12 ℃ to prepare a food mixture and divided into 1/6 each.
< 제 8 공정 ><8th process>
제 7 공정을 거처 등분되어 넣어진 배합기에 보관된 제 1 공정의 당근즙과 제 2 공정의 부추즙과 제 3 공정의 호박즙과 시금치분말 1.5 중량 부, 적채분말 1.5 중량 부, 비트분말 1.5 중량 부를 각각 넣어 수분을 조절하면서 10 분간 혼합 반죽하여 6 종류의 다색 어묵 식재료를 만든다.Carrot juice of the first step, leek juice of the second step, pumpkin juice of the third step, and 1.5 parts by weight of spinach powder, 1.5 parts by weight of red vegetable powder, 1.5 parts by weight of beet powder, stored in a compounding machine put into equal parts through step 7 Each part is mixed and kneaded for 10 minutes while controlling moisture to make 6 kinds of multicolored fish paste ingredients.
< 제 9 공정 ><The ninth process>
제 8 공정을 거친 다색(多色) 어묵 식재료를 다수개 각각 형성된 성형기의 호퍼에 투입하여 동시 가동 배출할 때에 회전로울러로 가볍게 눌러 일체화로 접합시키고 가로 방향으로 절단하여 다색 어묵을 성형한다.When the multicolored fish paste foodstuffs subjected to the eighth process are put into the hopper of each of the molding machines, a plurality of multicolored fish cake ingredients are lightly pressed with a rotary roller to be integrally bonded and cut in the transverse direction to form the multicolored fish cake.
< 제 10 공정 ><10th process>
제 9 공정을 거처 성형된 다색어묵을 145 ℃ ~ 150 ℃ 가 유지되는 1 차 튀김솥에서 1 분간 익힌다.The multicolored fish cake formed by the ninth process is cooked for 1 minute in a primary frying pan, which is maintained at 145 ° C to 150 ° C.
< 제 11 공정 ><The eleventh process>
제 10 공정을 거친 반 가공품을 160 ℃ ~ 170 ℃ 가 유지되는 2 차 튀김솥에 넣어 1 분 20 초간 튀긴다.The semi-finished product which passed the 10th process is put into the secondary frying pan which maintains 160 degreeC-170 degreeC, and stirs for 1 minute and 20 seconds.
< 제 12 공정 ><12th process>
제 11 공정을 거친 반 가공품을 탈유기에 넣어 표면에 묻은 식용유를 닦아 낸다.The semi-finished product after the eleventh process is put in a deoiler and the cooking oil on the surface is wiped off.
< 제 13 공정 ><The thirteenth process>
제 12 공정을 거친 제품을 5 ℃ ~ 7 ℃ 가 유지되는 냉각기에 넣어 40 분 ~ 50 분간 냉각시켜 완제품을 제조한 후 중량별로 위생 포장하고 냉장실에 보관 유통시킨다.After the 12th process, the product is put in a cooler maintained at 5 ° C. to 7 ° C. and cooled for 40 minutes to 50 minutes to manufacture the finished product, and then sanitarily packed by weight and stored in a refrigerator compartment.
이와같이 된 공정으로 제조되는 다색어묵은 농촌에서 생산되는 야채류(野菜類)중에서 비타민(A)와 인이 많이 함유된 당근 2.5 중량 부를 믹서기에 넣어 3 분간 파쇄하여 주황색의 당근즙을 만들어 놓고 비타민(A) 칼륨이 함유된 부추 2.5 중량 부를 믹서기에 넣어 3 분간 파쇄하여 녹색의 부추즙을 만들어 보관하고 다음에 잘익은 노란호박 2.5 중량 부를 믹서기에 넣어 3 분간 파쇄하여 노란색의 호박즙을 만들어 냉장고에 보관하였다가 다색어묵 제조시에 무공해한 자연색상의 재료로 사용하고 다음단계로 칼슘, 단백질이 함유된 어육 60 중량 부를 샤링컷터기에 넣어 13 분 ~ 15 분간 부드럽게 파쇄하고 식염 2 중량 부를 첨가하여 3 분간 혼합한 어육에 파쇄된 대파 2 중량 부, 오징어 1 중량 부, 매운고추 0.2 중량 부, 인산염 0.2 중량 부, D - 소르비톨 0.2 중량 부, 소르빈산칼륨 0.2 중량 부, 소고기분말 0.2 중량 부를 각각 투입하여 3 분간 혼합한 혼합물에 칼륨, 단백질이 함유된 소맥분 18.5 중량 부와 탄수화물이 함유된 쌀가루 3.5 중량 부를 첨가하여 수분을 조절하고 7 ℃ ~ 12 ℃ 범위 이내가 유지되도록 하면서 5 분간 혼합하여 식재료 혼합물을 제조하고 1/6 씩 등분한 후 각각의 배합기에 넣고 보관된 주황색의 당근즙과 녹색의 부추즙과 노란색의 호박즙과 청색의 시금치 분말 1.5 중량 부, 붉은색의 적채분말 1.5 중량 부, 황색의 비트분말 1.5 중량 부를 각각 넣어 수분을 조절하면서 10 분간 혼합하여 6 종류의 다색어묵 식재료 혼합물을 만들고 다수개 각각 형성된 성형기의 호퍼에 투입하여 동시가동 배출할 때에 회전로울러로 가볍게 눌러 일체화로 접합시키고 가로방향으로 절단하여 다색어묵을 성형한 후 145 ℃ ~ 150 ℃ 가 유지되는 1차 튀김솥에서 1 분간 익히고 다시 160 ℃ ~ 170 ℃ 가 유지되는 2차 튀김솥에 넣어 1 분 20 초간 튀기고 탈유기에 넣어 표면에 묻은 식용유를 닦아내고 5 ℃ ~ 7 ℃ 가 유지되는 냉각기에 넣어 40 분 ~ 50 분간 냉각시켜 완제품을 제조하여 중량별로 위생 포장한 후 냉장실에 보관하였다가 유통 시키는 것이다.The multicolored fish cake prepared in this way was mixed with 2.5 parts by weight of carrots containing vitamins (A) and phosphorus from vegetables produced in rural areas and crushed in a blender for 3 minutes to make orange carrot juice. ) 2.5 parts by weight of leek containing potassium was added to a blender and crushed for 3 minutes to make green leek juice. Next, 2.5 parts by weight of ripe yellow pumpkin was added to a blender and crushed for 3 minutes to make yellow pumpkin juice and stored in a refrigerator. When preparing multicolored fish cake, use it as a non-polluting natural color material. In the next step, add 60 parts by weight of fish containing calcium and protein into a shearing cutter, gently crush it for 13 to 15 minutes, add 2 parts by weight of salt, and mix for 3 minutes. 2 parts by weight of shredded green onion, 1 part by weight of squid, 0.2 part by weight of hot pepper, 0.2 part by weight of phosphate, 0.2 part by weight of D-sorbitol, 0.2 parts by weight of potassium sorbate and 0.2 parts by weight of beef powder were added to each mixture for 3 minutes, and then 18.5 parts by weight of wheat flour containing potassium and protein and 3.5 parts by weight of rice flour containing carbohydrate were added to adjust moisture. The mixture was prepared by mixing for 5 minutes while keeping it within the range, divided into 1/6 portions, and placed in each blender. Orange carrot juice, green leek juice, yellow pumpkin juice, and blue spinach powder, 1.5 wt. Add 1.5 parts by weight of red, red vegetable powder and 1.5 parts by weight of yellow beet powder, and mix for 10 minutes while controlling moisture to make 6 kinds of multicolored fish food mixtures, and put them into the hopper of each forming machine. Press lightly with a rotary roller to bond them together and cut them horizontally to form multicolored fish cake. Cook for 1 minute in the primary frying pan maintained at 150 ℃, put it in the secondary frying pan maintained at 160 ℃ ~ 170 ℃ fry for 1 minute 20 seconds, put in the deoiler to wipe the cooking oil on the surface and keep 5 ℃ ~ 7 ℃ It is put in a cooler to be cooled for 40 minutes to 50 minutes to manufacture the finished product, the hygienic packaging by weight, and then stored in the refrigerator compartment to distribute.
도 1 은 본 발명의 공정도1 is a process diagram of the present invention
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| KR101368194B1 (en) * | 2011-04-28 | 2014-03-06 | 제주대학교 산학협력단 | Flatfish paste and method for preparing the same |
| KR101476402B1 (en) * | 2013-07-19 | 2014-12-23 | 영 남 황 | Vegetables with the natural pigment mamufacturing method of multi-color hot bar |
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| KR101394662B1 (en) * | 2012-08-24 | 2014-05-12 | 영 남 황 | Method of manufacturing a mix of rice, vegetables, tofu and hot bar |
| CN105285764A (en) * | 2015-11-26 | 2016-02-03 | 福建农林大学 | Fish ball containing carrot and processing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS56106577A (en) * | 1980-01-26 | 1981-08-24 | Matsuzaka Kamaboko Kk | Preparation of polychromatic kamaboko (boiled fish paste) |
| KR20030059009A (en) * | 2003-06-04 | 2003-07-07 | 백남춘 | The facility refrigeration umug which has a nature color making method besides |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS56106577A (en) * | 1980-01-26 | 1981-08-24 | Matsuzaka Kamaboko Kk | Preparation of polychromatic kamaboko (boiled fish paste) |
| KR20030059009A (en) * | 2003-06-04 | 2003-07-07 | 백남춘 | The facility refrigeration umug which has a nature color making method besides |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR101368194B1 (en) * | 2011-04-28 | 2014-03-06 | 제주대학교 산학협력단 | Flatfish paste and method for preparing the same |
| KR101476402B1 (en) * | 2013-07-19 | 2014-12-23 | 영 남 황 | Vegetables with the natural pigment mamufacturing method of multi-color hot bar |
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