KR101838674B1 - Method for making kimchi by using soybean and bamboo shoots - Google Patents

Method for making kimchi by using soybean and bamboo shoots Download PDF

Info

Publication number
KR101838674B1
KR101838674B1 KR1020170167306A KR20170167306A KR101838674B1 KR 101838674 B1 KR101838674 B1 KR 101838674B1 KR 1020170167306 A KR1020170167306 A KR 1020170167306A KR 20170167306 A KR20170167306 A KR 20170167306A KR 101838674 B1 KR101838674 B1 KR 101838674B1
Authority
KR
South Korea
Prior art keywords
seasoning
sauce
cabbage
bamboo shoots
washed
Prior art date
Application number
KR1020170167306A
Other languages
Korean (ko)
Inventor
강순의
이점희
Original Assignee
(주)강순의명가
강순의
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 (주)강순의명가, 강순의 filed Critical (주)강순의명가
Priority to KR1020170167306A priority Critical patent/KR101838674B1/en
Application granted granted Critical
Publication of KR101838674B1 publication Critical patent/KR101838674B1/en

Links

Images

Classifications

    • 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
    • A23B7/10—Preserving with acids; Acid fermentation
    • A23B7/105—Leaf vegetables, e.g. sauerkraut
    • 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
    • A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting

Landscapes

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

Abstract

The present invention relates to a method of manufacturing kimchi by using bamboo shoots. The method includes: a step of salting and washing cut pieces of Chinese cabbages; a step of draining the cabbage pieces; a step of preparing seasoning; a step of putting the seasoning on the cabbage pieces; a step of surrounding the cabbage pieces with outer leaves to prevent the seasoning from flowing down; a step of putting the surrounded cabbage pieces in a container; and a step of putting washed bamboo leaves on the cabbage pieces in the container. The seasoning preparing step includes: a step of preparing primary seasoning including red chili peppers and garlic; a step of salting and washing cut pieces of bamboo shoots; a step of cooling down roasted soybeans; a step of preparing secondary seasoning by mixing the washed bamboo shoots with the soybeans cooled down; and a step of mixing the primary seasoning with the secondary seasoning. Accordingly, since the bamboo shoots and the soybeans are mixed with the seasoning to absorb moisture, the seasoning is prevented from flowing down and a chewy mouthfeel and an aromatic flavor are added while scum is prevented by the bamboo leaves.

Description

콩과 죽순을 이용한 김치제조방법 {Method for making kimchi by using soybean and bamboo shoots}[0001] The present invention relates to a method for producing kimchi using soybean and bamboo shoots,

본 발명은 죽순을 이용한 김치제조방법에 관한 것이다.The present invention relates to a method of manufacturing a kimchi using a bamboo shoot.

김치는 배추나 무 등을 소금에 절이고 여기에 건고추, 젓갈류, 마늘, 생강 등을 혼합시켜 숙성시킴으로써 독특한 신맛과 질감 등을 가지는 우리나라 고유의 전통발효 식품을 말한다.Kimchi refers to the traditional fermented food of Korea which has unique sour taste and texture by mixing the Chinese cabbage and radish with salt and mixing it with dried red pepper, salted fish, garlic, ginger and so on.

발효 식품에 대한 관심이 증가하면서 김치에 대한 전세계적인 관심도 증가하고 있는데, 특히 발효를 거친 김치에서 얻어진 김치 추출물 등이 항암 효과, 항산화 효과, 면역증강 효과 등을 지닌다고 보고되고 있다.As interest in fermented foods has increased, worldwide interest in kimchi has been increasing. Especially, kimchi extract obtained from fermented kimchi has been reported to have anticancer effect, antioxidant effect, and immunity enhancement effect.

김치 관련 기술의 개발은 크게 김치 저장고의 성능을 향상시키기 위한 기술, 김치의 새로운 기능성을 부여하기 위한 기술, 김치의 기호성을 높이기 위한 기술 등으로 나누어 볼 수 있다.The development of the technology related to kimchi can be divided into the technology for improving the performance of the kimchi storage, the technology for imparting the new functionality of the kimchi, and the technique for enhancing the preference of the kimchi.

이 중에서, 김치에 새로운 기능성 또는 기호성을 부여하기 위해 다양한 기술들이 개발되고 있다.Among these, various technologies are being developed to give new functionality or palatability to kimchi.

대한민국 특허출원 제10-2004-0017931호Korean Patent Application No. 10-2004-0017931

따라서, 본 발명은 상기 사정을 감안하여 발명한 것으로, 김치에 새로운 기능성 또는 기호성을 부여하여 식감과 맛을 향상시키면서 대나무 잎에 의해 골마지가 끼는 것을 방지할 수 있는 콩과 죽순을 이용한 김치제조방법을 제공하는 데 있다. DISCLOSURE OF THE INVENTION Accordingly, the present invention has been made in view of the above circumstances, and it is an object of the present invention to provide a kimchi manufacturing method using beans and bamboo shoots, which can prevent sticking of marzipas by bamboo leaves while imparting new functionality or palatability to kimchi, .

상술한 바와 같은 목적을 구현하기 위한 본 발명에 따른 김치 제조 방법은, 세절된 배추를 소금물에 절인 후 세척하는 단계; 세척한 배추의 물을 빼는 단계; 양념을 준비하는 단계; 세척된 배추의 잎 사이사이에 양념을 바르는 단계; 배추에서 양념이 흘러내리지 않도록 겉잎으로 배추를 감싸는 단계; 겉잎으로 감싼 배추를 용기에 넣는 단계; 용기에 넣어진 배추 위에 세척된 대나무 잎을 얹는 단계; 를 포함한다.According to another aspect of the present invention, there is provided a method of manufacturing a kimchi according to the present invention, the method including: washing the chopped Chinese cabbage into brine, Draining the washed Chinese cabbage; Preparing sauce; Sprinkling between the leaves of the washed Chinese cabbage; Wrapping the cabbage into the outer leaves so that the seasoning does not flow off from the cabbage; Placing a cabbage wrapped in an outer wrapper in a container; Placing washed bamboo leaves on cabbages placed in containers; .

또한, 상기 양념을 준비하는 단계는, 고추, 마늘이 포함된 1차 양념을 준비하는 단계; 세절된 죽순을 소금물에 절인 후 세척하는 단계; 세척된 콩을 볶은 후 식히는 단계; 세척된 죽순과 식힌 콩을 혼합하여 2차 양념을 준비하는 단계; 1차 양념에 2차 양념을 혼합하는 단계; 를 포함한다.In addition, preparing the sauce includes: preparing a primary sauce containing pepper and garlic; Pickling the chopped bamboo shoots in brine and washing them; Roasting and washing the washed soybeans; Preparing a secondary sauce by mixing the washed bamboo shoots and chilled soybeans; Mixing the primary sauce with the secondary sauce; .

또한, 상기 1차 양념과 상기 2차 양념은 9~11 : 1~1.5의 중량비로 혼합된다.The primary sauce and the secondary sauce are mixed at a weight ratio of 9 to 11: 1 to 1.5.

본 발명에 따르면, 죽순과 콩을 양념에 혼합함으로써 수분을 흡수하여 양념이 흘러내리는 것을 잡아주고 쫀득쫀득한 식감과 고소한 맛을 더해주면서, 대나무 잎에 의해 골마지가 끼는 것을 방지할 수 있는 콩과 죽순을 이용한 김치제조방법을 제공할 수 있다. According to the present invention, by mixing bamboo shoots and beans with seasoning, it absorbs moisture to catch down the seasoning, while adding added texture and flavor to the bamboo leaf, Can be provided.

도 1은 본 발명의 김치제조방법에서 1차 양념과 2차 양념이 버무려진 양념을 나타내는 사진이다.
도 2는 세척된 배추에 양념을 바르는 단계를 나타내는 사진이다.
도 3은 제조가 완료된 김치를 나타내는 사진이다. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a sauce in which a primary sauce and a secondary sauce are simmered in the method of manufacturing a kimchi according to the present invention.
Fig. 2 is a photograph showing the step of sprinkling the washed Chinese cabbage.
Fig. 3 is a photograph showing a kimchi that has been manufactured.

이하 첨부한 도면을 참조하여 본 발명의 바람직한 실시예에 대한 구성 및 작용을 상세히 설명하면 다음과 같다. 여기서 각 도면의 구성요소들에 대해 참조부호를 부가함에 있어서 동일한 구성요소들에 한해서는 비록 다른 도면상에 표시되더라도 가능한 한 동일한 부호로 표기되었음에 유의하여야 한다.DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the drawings, like reference numerals refer to like elements throughout. The same reference numerals in the drawings denote like elements throughout the drawings.

도 1은 본 발명의 김치제조방법에서 1차 양념과 2차 양념이 버무려진 양념을 나타내는 사진이다. 도 2는 세척된 배추에 양념을 바르는 단계를 나타내는 사진이다. 도 3은 제조가 완료된 김치를 나타내는 사진이다. BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a photograph showing a sauce in which a primary sauce and a secondary sauce are simmered in the method of manufacturing a kimchi according to the present invention. Fig. 2 is a photograph showing the step of sprinkling the washed Chinese cabbage. Fig. 3 is a photograph showing a kimchi that has been manufactured.

본 발명은 콩과 죽순을 이용하여 김치의 식감과 맛을 향상시키면서 골마지가 끼는 것을 방지할 수 있는 김치 제조 방법에 관한 것이다.The present invention relates to a method of manufacturing a kimchi which is capable of preventing sticking of a sponge while improving the texture and taste of kimchi using soybean and bamboo shoots.

죽순(竹筍)은 산뜻하고 담백한 맛을 내기 때문에 예로부터 음식재료로 활용되어 오고 있으며, 죽순이 갖는 독특한 약리작용에 의해 한방재료로도 널리 이용되고 있다. 동의보감에 의하면 죽순은 중풍, 파상풍, 기침, 산후발열 및 소아경풍 등에 특효가 있고, 담열이나 고혈압 및 시력개선에도 좋은 효과를 발휘하는 것으로 알려지고 있다.Bamboo shoots have been used as food materials since they have a fresh and light taste, and they are widely used as herbal materials because of the unique pharmacological action of bamboo shoots. According to Donguibogam, bamboo shoots are effective for stroke, tetanus, cough, fever after puerperium and pediatric gout, and also have good effect on the improvement of cholelithiasis, hypertension and visual acuity.

콩은 된장, 간장, 식용유의 원료로 중요할 뿐 아니라 두부, 냉두부, 메주, 유부, 콩나물로 다량으로 소비되고, 단백 자원, 유지 자원 및 조미 자원으로 매우 중요한 역할을 하고 있다.Soy is not only important as a raw material for miso, soy sauce, and edible oil, but also consumes large amounts of tofu, cold tofu, meju, dubu, and bean sprouts, and plays a very important role as a protein resource, a maintenance resource and a seasoning resource.

본 발명의 콩과 죽순을 이용한 김치를 제조하기 위해, 먼저, 세절된 배추를 소금물에 절인 후 세척한다. In order to prepare kimchi using soybean and bamboo shoots of the present invention, first, the chopped cabbage is pickled in brine and then washed.

다음에, 세척한 배추의 물을 뺀다. 배추의 물을 뺄 때는 체와 같이 물기가 빠질 수 있는 용기에 올려 놓고 수 시간 동안 놔둔다. Next, the water of the washed Chinese cabbage is drained. When removing the water from the cabbage, put it in a container such as a sieve that can be drained and leave it for several hours.

다음에, 배추에 바르기 위한 양념을 준비한다. 양념을 준비하기 위해서, 먼저 고추, 마늘 등이 포함된 1차 양념을 준비한다. 1차 양념에는 고추, 다시마육수, 찹쌀풀, 고추씨, 고구마전분, 젓새우, 마늘, 멸치젓, 멸치액, 생강, 멸치분말이 들어갈 수 있다. 다음에 세절된 죽순을 소금물에 절인 후 세척한다. 다음에, 세척된 콩(대두)을 달궈진 후라이팬에 볶은 후 식힌다. 다음에, 세척된 죽순과 식힌 콩를 혼합하여 2차 양념을 준비한다. 다음에, 1차 양념에 2차 양념을 혼합하여 버무린다. 1차 양념과 2차 양념은 9~11 : 1~1.5의 중량비로 혼합된다. Next, we prepare seasoning for Chinese cabbage. To prepare the sauce, first prepare the first sauce containing red pepper, garlic, and the like. The primary sauce may include red pepper, kelp seed, glutinous rice paste, red pepper seed, sweet potato starch, swordfish, garlic, anchovy sauce, anchovy juice, ginger and anchovy powder. Next, chopped bamboo shoots are pickled in brine and then washed. Then, the washed soybeans (soybeans) are roasted in a hot frying pan and then cooled. Next, prepare the secondary sauce by mixing the washed bamboo shoots and the cooled soybeans. Next, the primary sauce is mixed with the secondary sauce. The primary and secondary sauces are mixed in a weight ratio of 9 to 11: 1 to 1.5.

다음에, 세척된 배추의 잎 사이사이에 준비한 양념을 바른다. 배추와 양념은 5~7 : 3~4의 중량비로 혼합된다. Next, spice the prepared spices between the leaves of the washed Chinese cabbage. Chinese cabbage and sauce are mixed at a weight ratio of 5: 7: 3 ~ 4.

다음에, 배추에서 양념이 흘러내리지 않게 배추의 겉잎으로 감싼다. Next, wrap the cabbage in the leaves of Chinese cabbage so that the seasoning does not flow off.

다음에, 겉잎으로 감싼 배추를 용기에 넣는다. 용기는 일반 용기가 될 수도 있지만, 포장을 위한 비닐 용기가 될 수도 있다. Next, put the cabbage wrapped in the outer leaves into the container. The container may be a regular container, but it may also be a plastic container for packaging.

다음에, 용기에 넣어진 배추 위에 세척된 대나무 잎을 얹는다. 대나무 잎의 수는 배추의 양에 따라 적절하게 얹으면 된다. 대나무 잎은 제조된 김치의 마지막 포장 단계에서 배추 위에 얹어 김치에 골마지가 끼는 것을 방지하고 전통 방식으로 발효억제 효과를 높일 수 있다. 골마지는 간장, 고추장, 술, 초, 김치 등 물기 많은 발효성 식품의 겉표면에 생기는 곰팡이 같은 흰색막을 말한다.Next, place the washed bamboo leaves on cabbage put in a container. The number of bamboo leaves can be suitably set according to the amount of Chinese cabbage. The bamboo leaves are placed on the cabbage at the final packaging stage of the prepared kimchi to prevent the fermentation of the kimchi, and the fermentation inhibition effect can be increased by the conventional method. Cerebellum refers to a moldy white film on the outer surface of fermented foods such as soy sauce, kochujang, sake, candy, and kimchi.

죽순은 단백질과 섬유질의 함량이 곡류와 육류에 비해 높으며 칼륨 같은 무기질을 풍부하게 함유하고 있다. 또한, 콩은 영양이 풍부하고, 삶았을 때 영양성분이 증발, 파괴되기 때문에 이를 방지하기 위해 달궈진 팬에 약 5분 동안 볶아 껍질 쪽에만 고열이 작용하여 콩 속의 영양성분은 그대로 남아있게 한다. 볶아진 콩은 식힌 후 1차 양념에 같이 버무려 넣음으로써, 수분 함량이 높은 죽순과 여름배추의 수분을 흡수하여 양념이 흘러내리는 것을 잡아주고 오랫동안 맛을 유지시켜 준다. 또한, 적정한 비율로 들어간 볶은 콩은 수분을 머금어 쫀득한 식감과 고소한 맛을 더해준다. Bamboo shoots have higher contents of protein and fiber than grains and meat, and they contain rich minerals such as potassium. In addition, soybean is rich in nutrition, nutritional components are evaporated and destroyed when boiled. Therefore, to prevent this, fry for about 5 minutes in a hot pan, so that only high heat acts on the skin side, The roasted beans are cooled and then put into the first sauce, so that they absorb the water content of bamboo shoots and summer cabbages which are high in water content, so that the spices flow down and maintain the taste for a long time. In addition, the roasted beans that enter the proper ratio add moisture and flavor to the taste.

<실시예><Examples>

배추를 일정한 크기로 절단한 후 적당한 농도의 소금물에 배추를 절인 후 세척한다. 김치의 전체 중량 대비 배추는 60~70%가 된다. Cut the Chinese cabbage to a certain size, pick the Chinese cabbage in the appropriate concentration of salt water, and wash it. The total weight of kimchi is 60 ~ 70% of cabbage.

다음에, 체와 같이 거물망이 있는 부재에 세척한 배추를 얹어 물을 뺀다Next, put the washed Chinese cabbage on a member having the same object as the sieve, and drain the water

다음에, 고추, 다시마육수, 찹쌀풀, 고추씨, 고구마전분, 젓새우, 마늘, 멸치젓, 멸치액, 생강, 멸치분말을 각각 김치의 전체 중량 대비 10~13%, 2~5%, 2~4%, 2~4%, 1~2%, 1~2%, 1~2%, 0.5~1.5%, 0.5~1.5%, 0.2~0.7%, 0.2~0.7%로 혼합하여 1차 양념을 준비한다. Next, 10 to 13%, 2 to 5%, and 2 to 4% of the total weight of the kimchi were added to the total weight of the kimchi, respectively, such as red pepper, sea tangle, glutinous rice paste, red pepper seed, sweet potato starch, , 2 to 4%, 1 to 2%, 1 to 2%, 1 to 2%, 0.5 to 1.5%, 0.5 to 1.5%, 0.2 to 0.7% and 0.2 to 0.7%.

다음에, 세절된 죽순을 소금물에 절인 후 세척한다. Next, the chopped bamboo shoots are pickled in brine and then washed.

다음에, 세척된 콩을 달궈진 후라이팬에 볶은 후 식힌다. Next, the washed soybeans are roasted in a fried pan and cooled.

다음에, 세척된 죽순과 식힌 콩을 혼합하여 2차 양념을 준비한다. 죽순과 콩은 김치의 전체 중량 대비 각각 2~5%, 0.02~0.8%가 된다. Next, prepare the secondary sauce by mixing the washed bamboo shoots and chilled soybeans. Bamboo shoots and beans are 2 ~ 5% and 0.02 ~ 0.8%, respectively, relative to the total weight of kimchi.

다음에, 1차 양념에 2차 양념을 혼합하여 버무려 최종 양념을 만든다. Next, the primary sauce is mixed with the secondary sauce to make the final sauce.

다음에, 세척된 배추의 잎 사이사이에 준비한 양념을 바르고, 양념이 흘러내리지 않게 배추의 겉잎으로 감싼다. Next, the prepared sauce is applied between the leaves of the washed Chinese cabbage and wrapped in the leaves of Chinese cabbage so that the sauce does not flow down.

다음에, 겉잎으로 감싼 배추를 용기에 넣는다.Next, put the cabbage wrapped in the outer leaves into the container.

다음에, 용기에 넣어진 배추 위에 세척된 대나무 잎을 적당한 수로 얹는다. 대나무 잎은 적당한 크기로 큼직하게 자른다. Next, place the washed bamboo leaves on the Chinese cabbage in the container with the appropriate water. Bamboo leaves are cut to the right size.

본 발명은 상기 실시예에 한정되지 않고 본 발명의 기술적 요지를 벗어나지 아니하는 범위 내에서 다양하게 수정 또는 변형되어 실시될 수 있음은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에 있어서 자명한 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit and scope of the invention will be.

Claims (3)

삭제delete 김치 제조 방법에 있어서,
세절된 배추를 소금물에 절인 후 세척하는 단계;
세척한 배추의 물을 빼는 단계;
양념을 준비하는 단계;
세척된 배추의 잎 사이사이에 양념을 바르는 단계;
배추에서 양념이 흘러내리지 않도록 겉잎으로 배추를 감싸는 단계;
겉잎으로 감싼 배추를 용기에 넣는 단계;
용기에 넣어진 배추 위에 세척된 대나무 잎을 얹는 단계;
를 포함하고,
상기 양념을 준비하는 단계는,
고추, 마늘이 포함된 1차 양념을 준비하는 단계;
세절된 죽순을 소금물에 절인 후 세척하는 단계;
세척된 콩을 볶은 후 식히는 단계;
세척된 죽순과 식힌 콩을 혼합하여 2차 양념을 준비하는 단계;
1차 양념에 2차 양념을 혼합하는 단계;
를 포함하는 김치 제조 방법.In the kimchi production method,
Salting out the chopped Chinese cabbage and washing the same;
Draining the washed Chinese cabbage;
Preparing sauce;
Sprinkling between the leaves of the washed Chinese cabbage;
Wrapping the cabbage into the outer leaves so that the seasoning does not flow off from the cabbage;
Placing a cabbage wrapped in an outer wrapper in a container;
Placing washed bamboo leaves on cabbages placed in containers;
Lt; / RTI &gt;
Preparing the sauce,
Preparing a primary sauce containing pepper and garlic;
Pickling the chopped bamboo shoots in brine and washing them;
Roasting and washing the washed soybeans;
Preparing a secondary sauce by mixing the washed bamboo shoots and chilled soybeans;
Mixing the primary sauce with the secondary sauce;
&Lt; / RTI &gt; 제2항에 있어서,
상기 1차 양념과 상기 2차 양념은 9~11 : 1~1.5의 중량비로 혼합되는 김치 제조 방법. 3. The method of claim 2,
Wherein the primary sauce and the secondary sauce are mixed at a weight ratio of 9 to 11: 1 to 1.5.
KR1020170167306A 2017-12-07 2017-12-07 Method for making kimchi by using soybean and bamboo shoots KR101838674B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1020170167306A KR101838674B1 (en) 2017-12-07 2017-12-07 Method for making kimchi by using soybean and bamboo shoots

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1020170167306A KR101838674B1 (en) 2017-12-07 2017-12-07 Method for making kimchi by using soybean and bamboo shoots

Publications (1)

Publication Number Publication Date
KR101838674B1 true KR101838674B1 (en) 2018-03-14

Family

ID=61660354

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1020170167306A KR101838674B1 (en) 2017-12-07 2017-12-07 Method for making kimchi by using soybean and bamboo shoots

Country Status (1)

Country Link
KR (1) KR101838674B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210023478A (en) 2019-08-23 2021-03-04 박선심 A kimchi spice using apple peel fermentation stimulate ingredient and a apple pell spice kimchi using kimchi spice and a method of apple pell kimchi thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
네이버 블로그 (2010.12.03.) "김장김치" (http://cafe.naver.com/babsang79/91)*
알뜰생활 상식사전, 공남윤 저, 이지북 출판사 (2003.10.09.) 33페이지*

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20210023478A (en) 2019-08-23 2021-03-04 박선심 A kimchi spice using apple peel fermentation stimulate ingredient and a apple pell spice kimchi using kimchi spice and a method of apple pell kimchi thereof

Similar Documents

Publication Publication Date Title
KR102471834B1 (en) Salmon gimbap and manufacturing method for the same
CN103719932A (en) Processing method of instant puffing anchovies
CN103653065A (en) Production method of spicy deep-fried peanut kernels
KR102084331B1 (en) Manufacturing method of gochujang having red yeast rice
KR101838674B1 (en) Method for making kimchi by using soybean and bamboo shoots
CN104855904A (en) Convenient snow pea pickles and preparation method thereof
CN101461501A (en) Bean product made from soybean, fruit and vegetable
KR101171010B1 (en) Rice rolled in dried laver and manufacturing method thereof
KR101126681B1 (en) Tofu ssamjang for rice and meat wrapped in leaves
KR101544155B1 (en) Method for manufacturing sweet and sour pork using octopus containing powder of cactus and sweet and sour pork using octopus containing powder of cactus manufactured by thereof
KR102475905B1 (en) Charcoal-grilled octopus
KR102121563B1 (en) Pollack boiled down in seasonings and manufacturing method thereof
KR101864227B1 (en) How to make gum sauce sauce
KR101211929B1 (en) The manufacturing method of crab preserved in soy sauce
KR100454662B1 (en) Tricholoma matsutake which is coated with starch and lyophilized, and Kimchi comprising the same
KR20170037935A (en) Method of producing instant salted seafood barley bibimbap
CN104543915A (en) Seafood hot pot main seasoning and preparation method thereof
KR20170018491A (en) Method of producing instant salted seafood barley bibimbap
KR102459997B1 (en) Pickles in soy sauce using slices of dried radish and the method for manufacturing
KR102171815B1 (en) manufacturing method of blackmouth angler gangjeong
KR101910876B1 (en) Method for manufacturing seasoned pollock and saesoned pollock manufactured by the same method
CN107373608A (en) A kind of crisp-fried crisp and fragrant composition of chilli sauce and its manufacturing process
CN101690568A (en) Method for processing braised magnolia slice can
KR101819137B1 (en) Gaegukji and menufacturing method thereof
CN117397796A (en) Xinjiang salmon chilli sauce and preparation method thereof

Legal Events

Date Code Title Description
E902 Notification of reason for refusal
E701 Decision to grant or registration of patent right
GRNT Written decision to grant