KR20000014359A - Production method of red pepper soypaste dried yellow corvina - Google Patents

Production method of red pepper soypaste dried yellow corvina Download PDF

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KR20000014359A
KR20000014359A KR1019980033754A KR19980033754A KR20000014359A KR 20000014359 A KR20000014359 A KR 20000014359A KR 1019980033754 A KR1019980033754 A KR 1019980033754A KR 19980033754 A KR19980033754 A KR 19980033754A KR 20000014359 A KR20000014359 A KR 20000014359A
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red pepper
pepper paste
dried
yellow corvina
salt
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KR1019980033754A
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Korean (ko)
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백순기
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백순기
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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
    • A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
    • 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
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/02—Preserving by means of inorganic salts
    • 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
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

PURPOSE: The production method of a dried yellow corvina of red pepper paste by maturing for hours with blending as mixing pure yellow corvina flesh and sesame of a yellow corvenia in red pepper paste by sunlight in a uniform ratio is provided. CONSTITUTION: The production method of a yellow corvina of red pepper paste has the steps of: putting yellow corvina in salt for 3-12 hours; washing for 4-5 times by plaiting with straw in each 10 or 20; natural drying for more than 3 months to make the yellow corvina; removing the head, skin, bone of the dried yellow corvina; tearing to the size of mouthful bite; making red pepper powder with red peppers dried with sunlight and sea wind to make red pepper soypaste; mixing the red pepper paste and the flesh of the yellow corvina and putting in a pot; maturing in a low temperature storehouse for 15-30days.

Description

고추장굴비 제조방법Kochujanggulbi manufacturing method

본 발명은 고추장굴비 제조방법에 관한 것이다.The present invention relates to a method for producing red pepper oyster ratio.

보다 상세하게는 간수가 빠진 소금으로 간을 한 참조기를 자연 건조시켜 굴비를 만든 후에 한 입에 먹을 수 있는 적당한 크기로 가늘게 찢은 굴비살을 태양의 열에 자연적으로 말린 태양초고추로 담근 고추장에 일정한 비율로 혼합하여 버무린 후에 옹기 항아리에 담아 일정한 시간동안 고추장이 굴비살에 잘 흡수되도록 숙성시킨 고추장굴비에 관한 제조방법이다.More specifically, in a proportion of red pepper paste, which is dried in a salted water without salt, and dried in a bite sized oyster, and then chopped oyster meat into a bite sized soy sauce. After mixing and mixing, put in an Onggi jar is a manufacturing method for the red pepper paste gulbibi aged for a certain time to be absorbed well in the oyster.

일반적으로 시중에서 시판되는 고추장굴비 제조방법 또는 가정에서 만드는 고추장굴비의 제조방법은 다음과 같다.In general, commercially available methods for manufacturing red pepper paste or oysters are as follows.

먼저, 국내 연근해산에서 유자망이나 안강망에 의해 어획하면 비늘이 균일하고 단단하게 붙어있는 국내산 참조기를 잡을 수 있다. 이 어획한 국내산 참조기를 간수가 빠진 소금에 절인다.First, when caught by a citron network or an angular network in domestic lotus roots, it is possible to catch a domestic reference group with scales uniformly and firmly attached. Pickle this domestic reference fish caught in salted salt.

염전에서 바로 가져온 소금은 짜면서도 씁쓸한 맛을 가지고 있다. 이 씁쓸한 맛은 짠 맛이 너무 강하여 느껴지는 쓴 맛으로서, 장기간 보관하면 쓴 맛이 없어지고 일반적으로 느끼는 짠 맛만 남게된다. 이 쓴 맛이 없어지는 과정이 간수가 빠지는 과정이다.Salt, taken directly from salt fields, has a salty and bitter taste. This bitter taste is a bitter taste that is so strong that the salty taste is too strong. After a long-term storage, the bitter taste disappears, leaving only the salty taste normally felt. The process of disappearing the bitter taste is the process of missing the guard.

상기에서 소금에 절인 참조기를 청결하게 물로 여러번 세척하고 습기나 열기가 과다하지 않은 장소에서 자연건조시켜서 굴비를 만든다.The salted reference group is washed several times with water cleanly and dried naturally in a place where moisture or heat is not excessive to make oysters.

이 굴비에다가 방부제가 첨가되지 않은 고추장을 사용하여 적당히 혼합하여 버무린 후 용기에 가득 채우고, 통풍이 잘되는 곳에 저온으로 보관하여 적당하게 발효시키면 고추장에 버무린 고추장굴비가 된다.Add to this gulbi and mix it with red pepper paste without any preservatives and fill it up, fill it in a container, store it in a well-ventilated place at low temperature, and ferment it properly.

또한, 종래에는 이 고추장굴비를 집에서 만들어 먹었다. 집에서 만들 때는 가정주부의 손이 일일이 가게 되므로 고추장 굴비를 만드는 데에 많은 시간이 소요되었을 뿐만 아니라, 고추장을 적절하게 버무릴 때에 손이 따갑고 매운 어려움이 많았다.In addition, conventionally, this red pepper paste was made at home. At home, the housewife's hand went daily, so it took a lot of time to make gochujang oysters, and when hands were properly mixed, there were many painful and spicy difficulties.

고추장굴비가 맛있고 도시락 반찬에도 좋은 면이 있었으나, 가정에서 만들기에는 어려움이 많은 문제점이 있었다.Gochujang gulbi was delicious and lunch side dishes had a good side, but it was difficult to make at home.

따라서 본 발명의 목적은 조기를 자연 건조시켜 굴비를 만든 후에 한 입에 먹을 수 있는 적당한 크기로 가늘게 찢은 굴비살을 태양의 열에 자연적으로 말린 태양초고추로 담근 고추장에 일정한 비율로 혼합하여 버무린 후에 옹기 항아리에 담아 일정한 시간동안 고추장이 굴비살에 잘 흡수되도록 숙성시킨 고추장굴비를 만들어 가정에 보급함으로써, 가정에서는 시간을 절약하고 만들 때에 어려움을 해결하게 되며, 맛있는 고추장굴비를 손쉽게 구하여 가정에서 먹을 수 있는 고추장굴비에 관한 제조방법을 제공하는 데 있다.Therefore, an object of the present invention is to prepare the oysters by naturally drying the oysters and then toss them into a bite sized chopped oyster meat, which is mixed with red pepper paste soaked in the sun pepper, dried in a constant proportion to the sun's heat, and then mixed with them. In order to make kochujang gulbi fermented so that red pepper paste is well absorbed by oyster meat for a certain period of time, it is saved at home and solves the difficulties in making it, and delicious gochujang gulbi can be easily obtained and eaten at home. The present invention provides a method for manufacturing oysters.

도 1은 본 발명의 고추장굴비 제조방법에 관한 블록도이다.1 is a block diagram of a method for manufacturing red pepper janggul ratio of the present invention.

전술한 목적을 달성하기 위한 본 발명에 따른 고추장굴비 제조방법은 참조기를 간수가 빠진 소정량의 소금으로 간을 하여, 참조기의 크기에 따라 3 ~ 12 시간 소금에 재워두는 단계와, 소금에 재워 둔 참조기를 10마리 또는 20마리씩 짚으로 엮어서 깨끗한 식수에 4 ~ 5회간 세척하고 습기 및 온도가 과다하지 않은 곳에서 3개월 이상 자연건조시켜 굴비를 만드는 단계와, 자연건조시킨 굴비를 머리, 껍질 및 가시를 제거한 후에 한 입에 먹을 수 있는 소정의 크기로 굴비살을 손으로 찢는 단계와, 햇빛과 해풍으로 말린 태양초고추로 고춧가루를 내어 일반가정에서 담그는 방법으로 고추장을 담그는 단계와, 굴비살과 상기 태양초고추의 고추장을 일정한 비율로 혼합하여 버무린 후에, 항아리에 담아 2 ~ 3℃의 저온창고에서 15 ~ 30일간 숙성시켜 고추장이 굴비살에 골고루 흡수되도록 하는 단계로 제조한다.The method for producing red pepper oyster ratio according to the present invention for achieving the above object is a step of leaving the reference group with a predetermined amount of salt missing the salt, soaking in salt for 3 to 12 hours depending on the size of the reference group, 10 or 20 straws of each reference are washed with clean drinking water for 4 to 5 times and dried naturally for at least 3 months in a place where moisture and temperature are not excessive. Tearing oyster meat by hand to a size that can be eaten in one bite after removing it, dipping red pepper paste by dipping red pepper powder with sun pepper dried in sunlight and sea breeze, and oyster meat and said sun candle Mix the red pepper paste with red pepper paste at a constant ratio, mix it, and put it in a jar and ripen it for 15 to 30 days in a cold store at 2 to 3 ℃. Equally be made of a phase such that the absorption.

이하, 첨부된 도면을 참조하여 본 발명의 고추장굴비 제조방법을 설명하면 다음과 같다.Hereinafter, with reference to the accompanying drawings illustrating a method for manufacturing red pepper oyster ratio of the present invention.

도 1은 본 발명의 고추장굴비 제조방법에 관한 블록선도이다.1 is a block diagram of a method for manufacturing red pepper janggul ratio of the present invention.

도시된 바와 같이, 제 1 단계는 참조기를 간수가 빠진 소정량의 소금으로 간을 하여, 참조기의 크기에 따라 3 ~ 12 시간 소금에 재워둔다(S11).As shown, the first step is to season the reference group with a predetermined amount of salt missing the water, soaked in salt for 3 to 12 hours depending on the size of the reference group (S11).

제 2 단계는 소금에 재워 둔 참조기를 10마리 또는 20마리씩 짚으로 엮어서 깨끗한 식수에 4 ~ 5회간 세척하고 습기 및 온도가 과다하지 않은 곳에서 3개월 이상 자연건조시켜 굴비를 만든다(S12).In the second step, 10 or 20 salted reference groups are woven with straw, and then washed four to five times in clean drinking water and dried naturally in a place where moisture and temperature are not excessive for three months or more to make oysters (S12).

제 3 단계는 자연건조시킨 굴비를 머리, 껍질 및 가시를 제거한 후에, 한 입에 먹을 수 있는 소정의 크기로 굴비살을 손으로 찢는다(S13).In the third step, after the hair, skin and spines are removed from the naturally dried oysters, the oyster meat is teared by hand to a predetermined size to be eaten in one mouth (S13).

제 4 단계는 햇빛과 해풍으로 말린 태양초고추로 고춧가루를 내어 일반가정에서 담그는 방법으로 고추장을 담근다(S14).The fourth step is to soak red pepper paste by dipping red pepper powder with sun pepper dried in sunlight and sea breeze (S14).

제 5 단계는 상기 굴비살과 태양초고추의 고추장을 일정한 비율로 혼합하여 버무린 후에, 항아리에 담아 2 ~ 3℃의 저온창고에서 15 ~ 30일간 숙성시켜 고추장이 굴비살에 골고루 흡수되도록 한다(S15).The fifth step is tossed by mixing the oyster meat and the red pepper paste of the sun chochu pepper in a constant ratio, put in a jar and aged in a low temperature warehouse of 2 ~ 3 ℃ for 15 to 30 days so that the red pepper paste is evenly absorbed in the oyster meat (S15) .

상기와 같이 구성된 본 고안의 처리과정을 상세히 설명하면 다음과 같다.Referring to the processing of the present invention configured as described above in detail as follows.

먼저, 국내 연근해산에서 어획한 국내산 참조기를 1년정도 보관하여 염전에서 바로 가져왔을 때에 나는 진한 짠맛이 나는 씁쓸한 맛의 간수를 빼낸다. 이 참조기를 간수가 빠진 소정량의 소금으로 간을 하여, 참조기의 크기에 따라 작은 것은 3 ~ 5시간, 큰 것은 10 ~ 12 시간 정도씩으로 하여 소금에 재워둔다(S11).First, when the domestic reference fish caught in the lotus root of Korea were stored for about a year and brought straight from the salt field, I pulled out the bittersweet taste of the deep salty taste. The reference group is seasoned with a predetermined amount of salt missing, and the small ones are put in salt for 3 to 5 hours and the large ones for 10 to 12 hours depending on the size of the reference group (S11).

다음 단계에서는 소금에 재워 둔 참조기를 큰 것은 10마리, 작은 것은 20마리 정도씩 짚으로 엮어서 깨끗한 식수에 4 ~ 5회간 세척하고, 15m 이상되는 통나무로 만든 높은 걸대에 걸어 적절한 해풍과 습기 및 온도가 과다하지 않은 영광 법성포에서 3개월 이상 자연건조시켜 영광굴비를 만든다(S12).In the next step, weave 10 large and 20 small salted straws and wash them in clean drinking water for 4 to 5 times, and hang them on a high bench made of logs that are 15 meters or longer to ensure proper sea breeze, humidity and temperature. Not too much glory In Yeongseongpo for more than three months to dry naturally to create a globble den (S12).

다음 단계에서는 자연건조시킨 영광굴비를 머리, 껍질 및 가시등을 제거한 후에, 한 입에 먹을 수 있는 적당한 크기로 순 굴비살 만을 손으로 찢는다. 이때 손으로 찢는 순 굴비살의 크기는 길이는 5cm 정도, 폭은 0.7cm 정도가 되도록 하면 좋다(S13).The next step is to remove the dried dried Yeongguk oysters and remove the hair, skin and thorns, and then tear only the pure oyster meat by hand to a size that can be eaten in one bite. At this time, the size of the net oyster meat tearing by hand may be about 5cm in length, 0.7cm in width (S13).

다음 단계에서는 시중에 대량 유통되어 매입이 용이한 일반 고추장을 사용하지 않고, 영광군 지역에서 수획한 햇빛과 자연 바람으로 말린 태양초고추로 고춧가루를 내어 일반가정에서 담그는 방법으로 고추장을 담근다(S14).In the next step, the red pepper paste is soaked by putting red pepper powder with sun peppers dried with sunlight and natural wind harvested from the Yeonggwang-gun area and using ordinary red pepper paste that is easily distributed and sold in the market (S14).

다음 단계는 상기에서 적당한 크기로 찢은 굴비살과 태양초고추의 고추장을 일정한 비율로 혼합하여 버무린다. 이때에 굴비살과 태양초 고추장의 혼합비율은 80 : 20 정도로 하며 혼합시에 참깨도 같이 넣고 혼합하여 더욱 고소한 맛을 돋운다.The next step is to mix the torn oyster meat and red pepper paste of the sun pepper to a suitable ratio in the above ratio. At this time, the mixing ratio of oyster meat and suncho gochujang is about 80: 20, and when mixed, sesame seeds are added together to make a more savory taste.

일정한 비율로 혼합한 후에, 70cm 정도의 큰 항아리에 담아 2 ~ 3℃의 저온창고에서 15 ~ 30일간 숙성시켜 고추장이 굴비살에 골고루 흡수되도록 한다(S15). 이렇게 잘 숙성시킨 고추장굴비를 포장용 항아리에 크기별로 분류하여 담아 시중에 있는 점포나 가정으로 배달한다.After mixing at a constant rate, put in a large jar of about 70cm aged in a low temperature warehouse of 2 ~ 3 ℃ for 15 to 30 days so that the red pepper paste is evenly absorbed in the oyster meat (S15). This matured Gochujanggulbi is sorted by packing jars and delivered to stores or homes in the market.

따라서, 종래에 시중에 판매되는 고추장굴비와는 제조방법에 있어서 제조온도 및 제조시간이 다를 뿐만 아니라 영광에서 수획한 태양초고추로 만든 고추장을 사용하므로 고추장의 성분이 전혀 다르다.Therefore, the ingredients of Kochujang are different from the Kochujang Oyster Ratio, which is conventionally sold on the market, since the preparation temperature and manufacturing time are different in the manufacturing method, as well as Kochujang made from the sun pepper.

특히, 한 입에 먹기가 좋도록 일정한 크기의 순 굴비살로만 찢어며, 사람의 손으로 직접 찢어서 만들게 되므로 그 맛과 기술이 다르다.In particular, to eat a bite to eat only a regular size of pure oyster meat, and the person's hands are made by tearing because the taste and technology is different.

이상에서와 같이 구성되고 작용하는 본 발명에 의한 고추장굴비 제조방법은 종래의 제조방법과는 제조온도 및 제조시간이 다르며, 태양초고추로 만든 고추장을 사용하여 일정한 크기로 손으로 직접 찢은 순 굴비살과 참깨를 혼합하여 버무렸으므로 그 맛과 기술이 다를 뿐만 아니라, 가정에서는 만드는 시간을 절약하고 혼합시에 어려움을 해결하게 되며, 맛있는 고추장굴비를 손쉽게 구하여 가정에서 먹을 수 있는 효과를 갖는다.Kochujanggulbi manufacturing method according to the present invention constructed and acting as described above is different from the conventional manufacturing method and the manufacturing temperature and manufacturing time, using the red pepper paste made of suncho pepper and chopped directly by hand to a certain size The sesame is mixed and mixed so that not only the taste and technology are different, but it also saves the time of making at home and solves the difficulties in mixing.

Claims (1)

고추장굴비의 제조방법에 있어서,In the manufacturing method of kochujanggulbi, 참조기를 간수가 빠진 소정량의 소금으로 간을 하여, 참조기의 크기에 따라 3 ~ 12 시간 소금에 재워두는 단계;Seasoning the reference group with a predetermined amount of salt missing the water, and soaking the salt for 3 to 12 hours depending on the size of the reference group; 상기에서 소금에 재워 둔 참조기를 10마리 또는 20마리씩 짚으로 엮어서 깨끗한 식수에 4 ~ 5회간 세척하고 습기 및 온도가 과다하지 않은 곳에서 3개월 이상 자연건조시켜 굴비를 만드는 단계;10 or 20 straws of the salted reference group in the above washing with 4 to 5 times in clean drinking water and drying in a place where moisture and temperature is not excessively three months or more to make oysters; 상기에서 자연건조시킨 굴비를 머리, 껍질 및 가시를 제거한 후에, 한 입에 먹을 수 있는 소정의 크기로 굴비살을 손으로 찢는 단계;Tearing the oyster meat by hand to a predetermined size that can be eaten in one mouth after removing the hair, skin and spines of the naturally dried oyster; 햇빛과 해풍으로 말린 태양초고추로 고춧가루를 내어 일반가정에서 담그는 방법으로 고추장을 담그는 단계; 및Dipping red pepper paste by dipping red pepper powder with sun pepper dried in sunlight and sea breeze; And 상기 굴비살과 상기 태양초고추의 고추장을 일정한 비율로 혼합하여 버무린 후에, 항아리에 담아 2 ~ 3℃의 저온창고에서 15 ~ 30일간 숙성시켜 고추장이 굴비살에 골고루 흡수되도록 하는 단계로 제조하는 것을 특징으로 하는 고추장굴비 제조방법.Mixing the oyster meat and the red pepper paste of the sun chochu pepper at a certain ratio and then tossed, put in a jar and aged in a low temperature warehouse of 2 ~ 3 ℃ for 15 to 30 days to prepare the red pepper paste evenly absorbed in the oyster meat Kochujanggulbi manufacturing method to.
KR1019980033754A 1998-08-20 1998-08-20 Production method of red pepper soypaste dried yellow corvina KR20000014359A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20010035490A (en) * 2001-02-20 2001-05-07 박철복 health functional salt cured yellow corvenia steaming cooking method
KR20020054309A (en) * 2002-06-22 2002-07-06 서승복 Dried croaker mixed with red pepper and ginseng sauces and preparation method thereof
KR100347089B1 (en) * 2000-01-19 2002-07-31 조영식 The preserving method of a dried corbina fish with the thick soypaste mixed with red peooers
KR20030032602A (en) * 2001-10-18 2003-04-26 김성진 red pepper paste spices preparation material and a manufacturing process of the preparation material
KR100474515B1 (en) * 2002-11-25 2005-03-10 (주)한주 A manufacturing method of Alaska pollack -thick soypaste the mixed with red pepper
KR100685301B1 (en) * 2006-11-30 2007-02-22 김종임 Dried yellow corvina slices mixed with red pepper paste and manufacture method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100347089B1 (en) * 2000-01-19 2002-07-31 조영식 The preserving method of a dried corbina fish with the thick soypaste mixed with red peooers
KR20010035490A (en) * 2001-02-20 2001-05-07 박철복 health functional salt cured yellow corvenia steaming cooking method
KR20030032602A (en) * 2001-10-18 2003-04-26 김성진 red pepper paste spices preparation material and a manufacturing process of the preparation material
KR20020054309A (en) * 2002-06-22 2002-07-06 서승복 Dried croaker mixed with red pepper and ginseng sauces and preparation method thereof
KR100474515B1 (en) * 2002-11-25 2005-03-10 (주)한주 A manufacturing method of Alaska pollack -thick soypaste the mixed with red pepper
KR100685301B1 (en) * 2006-11-30 2007-02-22 김종임 Dried yellow corvina slices mixed with red pepper paste and manufacture method thereof

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