KR20020045732A - Producing method of the pickle cucumber - Google Patents
Producing method of the pickle cucumber Download PDFInfo
- Publication number
- KR20020045732A KR20020045732A KR1020000075120A KR20000075120A KR20020045732A KR 20020045732 A KR20020045732 A KR 20020045732A KR 1020000075120 A KR1020000075120 A KR 1020000075120A KR 20000075120 A KR20000075120 A KR 20000075120A KR 20020045732 A KR20020045732 A KR 20020045732A
- Authority
- KR
- South Korea
- Prior art keywords
- cucumber
- water
- cucumbers
- pickle
- whole
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims description 20
- 235000021110 pickles Nutrition 0.000 title claims description 17
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 9
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 8
- 235000021573 pickled cucumbers Nutrition 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 241000234282 Allium Species 0.000 claims abstract description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000019508 mustard seed Nutrition 0.000 claims abstract description 4
- 238000005406 washing Methods 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 3
- 239000011780 sodium chloride Substances 0.000 claims abstract description 3
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 3
- 235000013599 spices Nutrition 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 240000000662 Anethum graveolens Species 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 238000007791 dehumidification Methods 0.000 claims 1
- 238000007598 dipping method Methods 0.000 claims 1
- 210000002615 epidermis Anatomy 0.000 claims 1
- 238000007654 immersion Methods 0.000 claims 1
- 210000001519 tissue Anatomy 0.000 claims 1
- 235000019643 salty taste Nutrition 0.000 abstract description 3
- 235000019614 sour taste Nutrition 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000000513 Santalum album Species 0.000 abstract 1
- 235000008632 Santalum album Nutrition 0.000 abstract 1
- 241001247145 Sebastes goodei Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 7
- 239000002994 raw material Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 230000001055 chewing effect Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000000576 food coloring agent Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 239000001296 salvia officinalis l. Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 1
- 229920002554 vinyl polymer Polymers 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- 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
- A23V2200/15—Flavour affecting agent
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
본 발명은 고기, 생선, 빵 등에 곁들여 먹는 피클 오이의 제조방법에 관한 것으로, 보다 상세하게는 개선된 제조방법으로 적정짠맛에 단맛과 신맛을 유지하면서, 뒷맛이 깨끗하고, 발효성의 향취미가 우수하며, 육질이 단단하고 조밀한 조직으로 씹을 때 아삭거리는 촉감이 뛰어날 뿐만 아니라 자연그대로의 향이 어우러져 신선하고, 우리나라 사람의 입맛에 잘 맞는 피클 오이의 제조방법에 관한 것이다.The present invention relates to a method for producing pickle cucumbers served with meat, fish, bread, etc. More specifically, an improved manufacturing method, while maintaining a sweet and sour taste in an appropriate salty taste, clean aftertaste, excellent fermentable flavor And, when the meat is hard and dense tissue, chewing not only has a good feeling of crisp, but also as the natural fragrance is fresh, and relates to a method of manufacturing pickle cucumbers that suits the taste of Korean people.
일반적으로 피클은 서양 기원의 음식으로서 서양에서 널리 이용되고 있는 절임식품의 일종으로 최근 외식산업의 붐을 타고 피자,햄버거 등의 서양 외식업소들이 성황을 이루고 있는데, 수입자유화의 물결을 타고 우리나라에서도 소비가 증가하고 있다. 상기 피클은 주로 오이를 주원료로 하여 만들며, 기타 양파,피망,양배추 등등의 원료로 사용하기도 한다.In general, pickle is a food of Western origin and is a kind of pickled food widely used in the West. Recently, western restaurants, such as pizza and hamburgers, are flourishing due to the boom of the restaurant industry. Is increasing. The pickle is mainly made of cucumber as a raw material, and may be used as a raw material of other onions, bell peppers, cabbage and the like.
피클의 제조방법은 매우 다양하지만, 대체로 설탕,소금,식초등의 향신료에 각종 화학조미료를 혼배합한 향신료조미액에 단순히 절이거나, 또는 조미액에 절인 후 발효시키는 것이 가장 일반적인 방법이다.이와 같은 서양 유래의 피클은 독특한향과 강한 산미를 갖는 것이 특징이지만, 피클 제조의 주 원료인 향신료조미액에 들어가는 각종 원료들이 자연식품 뿐만 아니라 상당량의 화학조미료가 첨가되어 있어 자연 그대로의 신선한 맛을 얻을 수 없고, 화학조미료의 인체 유해여부에 대해서는 학계에서 보고된 바 있어 화학조미료 예컨데, 피클링스파이스, 식용색소, 너트멕, 세이지, 글리신등의 사용 자제를 권장하고 있는 실정이다.Although pickles are produced in various ways, they are usually pickled in seasoning liquids mixed with spices, such as sugar, salt, and vinegar, or fermented after seasoning. The pickle is characterized by having a unique flavor and strong acidity, but various raw materials contained in spice seasoning, which is the main raw material of pickle, are not only natural foods but also a considerable amount of chemical seasonings, so that it is not possible to obtain a natural fresh taste. The health of humans has been reported by the academic community, and the use of chemical seasonings such as pickling spice, food coloring, nutmeg, sage, and glycine is recommended.
아울러, 육질이 물러 씹는 감촉이 좋지 못하고 오이 자체의 형상이 변형되고 품질이 떨어지는 문제점이 있었다.In addition, there is a problem in that the quality of the quality of the cucumber itself is deformed and the texture of the cucumber is not good.
이에, 본 발명은 상기와 같은 상황을 감안하여 발명된 것으로, 피클의 독특한 향미를 그대로 유지하고, 동양(우리나라)사람들의 입맛에 맞으면서도 피클 제조에 필요한 향신료조미액을 구성하는 각종 화학조미료 사용을 피하고 천연의 자연식품만으로 향신료조미액을 제조함으로서 자연그대로의 향이 어우러져 신선한 맛을 더욱 강하게 느끼게 하며, 육질이 단단하여 씹는 맛이 좋고 외형이 변형되지 않는 고품질의 피클 오이를 제공함에 있다.Accordingly, the present invention has been invented in view of the above situation, and maintains the unique flavor of the pickle as it is, while avoiding the use of various chemical seasonings constituting the spices seasoning liquid required for the pickle production while suiting the tastes of the people of the East (our country) By producing spice seasoning liquid using only natural foods, it gives a high quality pickle cucumber with a natural taste and makes fresh taste stronger.
이하, 본 발명의 피클 오이 제조방법을 하기의 실시예를 통해 상세하게 살펴보기로 하며, 본 발명이 한정되는 것은 아니다.Hereinafter, the pickle cucumber manufacturing method of the present invention will be described in detail through the following examples, but the present invention is not limited thereto.
(실시예)(Example)
1. 원료1. Raw Material
육질이 단단한 조선오이(백오이, 취청, 청오이 등) 50㎏Chosun Cucumber with solid meat (white cucumber, cheongchung, blue cucumber, etc.) 50㎏
양조식초(시중에 판매) 8㎏Brewed vinegar (commercially available) 8 kg
물 20㎏20 kg of water
소금 1㎏1 kg of salt
통마늘 300g300g whole garlic
딜향씨 200gDill Scented 200g
겨자씨(분쇄하지 않은 상태) 50g50 g of mustard seeds (not ground)
통후추 20g20g whole peppercorns
양파 2㎏Onions 2 kg
백설탕 3㎏3kg white sugar
통고추 200g200g whole red pepper
2.제조공정2. Manufacturing process
-오이세척 및 1차 절임공정-Cucumber washing and 1st pickling process
50㎏의 조선오이를 정화된 깨끗한 물로서 씻고, 염분이 함유된 염수에 약 8시간정도 침지시켜 절임한다.Wash 50 kg of Chosun cucumber with clean water, and immerse it for about 8 hours in saline containing salt.
-향신료조미액 준비공정-Spice seasoning preparation process
물 20㎏에 식초 8㎏, 소금 1㎏, 통마늘 300g, 딜향씨 200g, 겨자씨 50g, 통후추 20g, 양파 2㎏, 백설탕 3㎏, 통고추 200g을 혼배합하여 넣고, 소금과 백설탕이 충분히 녹을때까지 잘 휘석하여 150℃ 온도에서 약 20분간 끓인다.8 kg of water, 8 kg of vinegar, 1 kg of salt, 300 g of whole garlic, 200 g of dill sachet, 50 g of mustard seed, 20 g of whole peppercorn, 2 kg of onion, 3 kg of white sugar, and 200 g of whole red pepper are mixed and mixed until the salt and white sugar are sufficiently dissolved. Boil at 150 ° C. for about 20 minutes.
-2차 절임공정-Second pickling process
끓인 향신료조미액을 어느정도 자연냉각시킨후 절여진 오이 50㎏을 향신료조미액에 넣고 수면위로 올라오지 못하도록 무거운 중량물을 위에 올려놓은 상태에서 약 8시간 정도 완전히 침지하여 절임한다.After boiled spice seasoning liquid is naturally cooled to some extent, put 50kg of pickled cucumbers in spice seasoning liquid and soak it for about 8 hours while placing heavy weight on top to prevent it from rising above the water surface.
이와 같이 2차 절임공정이 진행된 피클 오이는 신선한 상태에서 장기간 보관이 가능한 것이다.As such, pickled cucumbers that have undergone the second pickling process can be stored for a long time in a fresh state.
-데침공정 및 조직 복원공정-Needle and tissue restoration process
2차 절임공정을 마친후 오이를 향신료조미액으로부터 꺼내어 재차 진공가열용기에 넣고 약 80℃ 물에 10여분 정도 데친다.After finishing the second pickling process, the cucumber is taken out of the spice seasoning solution and put in a vacuum heating container again and boiled for about 10 minutes in water at 80 ° C.
그후 데친 오이는 8℃ 정도의 냉수에서 급냉함으로서 염수에 절여져 쭈글쭈글해진 오이의 조직과 표피를 단단하고 조밀한 원상태로 복귀시키는 작용을 하는 것으로, 피클 오이의 육질이 아주 단단하고 조밀해지며, 먹을 때 아작거림과 씹는 감촉이 탁월하여 제품질을 크게 향상시킬 수 있게 되는 것이다.The poached cucumber is then quenched in cold water at 8 ° C to return the tissue and skin of the pickled cucumbers to a firm and dense state.The meat of pickle cucumber is very hard and dense. When you eat, you will be able to greatly improve the quality of the product because of its excellent feeling of crunch and chewing.
-향신료조미액 주입.밀봉공정-Spice seasoning solution injection and sealing process
상기 데침공정이 끝난 완성된 오이는 공지의 방법으로 비닐에 진공 포장하거나 병조림 하여 신선한 곳에 보관하게 되며, 이때 향신료조미액을 살균된 포장자재 내부에 어느정도 넣어준다.The finished cucumber process is completed by vacuum packing or bottled in a vinyl by a known method and stored in a fresh place, where the spice seasoning solution is put to some extent in the sterilized packaging material.
상기와 같은 과정을 거쳐 제조된 피클 오이는 우리나라 사람의 입맛에 맛도록 적정 짠맛에 단맛과 신맛을 유지하면서, 잔미가 남지않아 뒷맛이 개운하고, 화학조미료 사용을 자제함으로서 자연그대로의 향이 어우러져 신선한 피클 오이을 제공할 수 있고, 아울러 육질이 단단하고 조밀한 조직으로 씹을 때 아작거리는 촉감이 뛰어난 고품질의 피클 오이를 제조 공급하는 것이다.The pickle cucumber prepared through the above process keeps the sweetness and sourness in the proper salty taste so as to taste the taste of Korean people, leaving no residue and refreshing the aftertaste, and refrains from using chemical seasoning, so that the natural flavor is harmonized. It is possible to provide cucumbers, and to produce and supply high quality pickle cucumbers with excellent texture and feel when chewed with hard and dense tissue.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000075120A KR20020045732A (en) | 2000-12-11 | 2000-12-11 | Producing method of the pickle cucumber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020000075120A KR20020045732A (en) | 2000-12-11 | 2000-12-11 | Producing method of the pickle cucumber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20020045732A true KR20020045732A (en) | 2002-06-20 |
Family
ID=37488078
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020000075120A KR20020045732A (en) | 2000-12-11 | 2000-12-11 | Producing method of the pickle cucumber |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20020045732A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010025701A (en) * | 2001-01-18 | 2001-04-06 | 임준호 | Process for preparing pickel of raw cucumbers |
| KR20060007749A (en) * | 2004-07-21 | 2006-01-26 | 이영식 | Cucumber for laver rice manufacture method and cutting device |
| CN109527481A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of preparation method of flavor grain cucumber |
| KR102004706B1 (en) | 2018-12-26 | 2019-07-29 | 농업회사법인 주식회사 광개토팜 | Cucumber Pickled Manufacturing Method |
| KR20210106600A (en) | 2020-02-20 | 2021-08-31 | 안순영 | Low salted cucumber pickle and manufacturing method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5675057A (en) * | 1979-11-27 | 1981-06-20 | Teruaki Shimazu | Preparation of pickle |
| KR0172161B1 (en) * | 1995-01-28 | 1999-02-18 | 문갑섭 | Processing method of sliced vegetable preserved in soy sauce |
| KR20000000504A (en) * | 1999-10-30 | 2000-01-15 | 김미리 | Manufacturing process for pickled turnip |
| KR20000014506A (en) * | 1998-08-21 | 2000-03-15 | 김기영 | Manufacturing method of pickled cucumbers |
-
2000
- 2000-12-11 KR KR1020000075120A patent/KR20020045732A/en not_active Application Discontinuation
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5675057A (en) * | 1979-11-27 | 1981-06-20 | Teruaki Shimazu | Preparation of pickle |
| KR0172161B1 (en) * | 1995-01-28 | 1999-02-18 | 문갑섭 | Processing method of sliced vegetable preserved in soy sauce |
| KR20000014506A (en) * | 1998-08-21 | 2000-03-15 | 김기영 | Manufacturing method of pickled cucumbers |
| KR20000000504A (en) * | 1999-10-30 | 2000-01-15 | 김미리 | Manufacturing process for pickled turnip |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010025701A (en) * | 2001-01-18 | 2001-04-06 | 임준호 | Process for preparing pickel of raw cucumbers |
| KR20060007749A (en) * | 2004-07-21 | 2006-01-26 | 이영식 | Cucumber for laver rice manufacture method and cutting device |
| CN109527481A (en) * | 2018-11-27 | 2019-03-29 | 宜宾紫围裙食品有限公司 | A kind of preparation method of flavor grain cucumber |
| KR102004706B1 (en) | 2018-12-26 | 2019-07-29 | 농업회사법인 주식회사 광개토팜 | Cucumber Pickled Manufacturing Method |
| KR20210106600A (en) | 2020-02-20 | 2021-08-31 | 안순영 | Low salted cucumber pickle and manufacturing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100359262B1 (en) | How to make pickle cucumber | |
| KR100950601B1 (en) | Lotus root zangachi and preparing therof | |
| KR102101123B1 (en) | A manufacturing method of seasoning powder including kimchi | |
| KR101260302B1 (en) | Drumsticks of chicken and the manufacturing method using deboner | |
| KR100490921B1 (en) | Manufacturing process for pickled turnip | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| KR20020045732A (en) | Producing method of the pickle cucumber | |
| CN106942682A (en) | The manufacture craft of clearing-oil chafing dish bottom flavorings | |
| KR20130069230A (en) | A manufacturing method of low sodium kimchi using of the korean herb medicine | |
| KR101703131B1 (en) | fat smell free vinegar sauce including sweet and sour pork | |
| KR20010100626A (en) | mushroom kimchi and method | |
| KR100460733B1 (en) | Method of producing pickled green tea leaves | |
| KR100450623B1 (en) | Method of producing green tea leaves kimchi | |
| KR101728489B1 (en) | Method for manufacturing sliced radish Kimchi | |
| KR20110054227A (en) | Method of preparing earthen bowl-champon | |
| KR101880265B1 (en) | Process for dried yellow corvina with barley using deodeok jangajji | |
| KR20160125729A (en) | Manufacturing method of fruit pickles | |
| KR20040021251A (en) | Fabrication method for kim-chi fried chicken | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| KR101703501B1 (en) | Curry kimchi manufacturing methode and curry kimchi | |
| KR102405995B1 (en) | Method for manufacturing a multi function marinade using the kimchi marinade, and the multi function marinade manufactured by the method | |
| KR100854912B1 (en) | A dish of dried slices of abalone with hot pepper paste and preparation method thereof | |
| KR19990000552A (en) | Pineapple-themed Kimchi | |
| KR20110051632A (en) | Method for manufacturing jang-kimchi and jang-kimchi manufactured thereby | |
| KR19990074405A (en) | Ginseng Kimchi Manufacturing Method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |