KR20130135682A - Medicine pork chops shell manufacturing method and manufactured by medicine pork chops shell - Google Patents
Medicine pork chops shell manufacturing method and manufactured by medicine pork chops shell Download PDFInfo
- Publication number
- KR20130135682A KR20130135682A KR1020120059473A KR20120059473A KR20130135682A KR 20130135682 A KR20130135682 A KR 20130135682A KR 1020120059473 A KR1020120059473 A KR 1020120059473A KR 20120059473 A KR20120059473 A KR 20120059473A KR 20130135682 A KR20130135682 A KR 20130135682A
- Authority
- KR
- South Korea
- Prior art keywords
- pork
- shell
- seasoning
- herbal
- weight
- Prior art date
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 77
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 239000003814 drug Substances 0.000 title claims description 5
- 229940079593 drug Drugs 0.000 title description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 40
- 238000003825 pressing Methods 0.000 claims abstract description 22
- 239000008280 blood Substances 0.000 claims abstract description 18
- 210000004369 blood Anatomy 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 240000002045 Guettarda speciosa Species 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 244000147568 Laurus nobilis Species 0.000 claims description 4
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 4
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 4
- 235000008216 herbs Nutrition 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 102000008186 Collagen Human genes 0.000 abstract description 7
- 108010035532 Collagen Proteins 0.000 abstract description 7
- 229920001436 collagen Polymers 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 241000282887 Suidae Species 0.000 abstract description 3
- 235000021075 protein intake Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 description 9
- 241000722363 Piper Species 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000015110 jellies Nutrition 0.000 description 4
- 239000008274 jelly Substances 0.000 description 4
- 108010010803 Gelatin Proteins 0.000 description 3
- 230000003796 beauty Effects 0.000 description 3
- 230000002500 effect on skin Effects 0.000 description 3
- 239000008273 gelatin Substances 0.000 description 3
- 229920000159 gelatin Polymers 0.000 description 3
- 235000019322 gelatine Nutrition 0.000 description 3
- 235000011852 gelatine desserts Nutrition 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000006188 syrup Substances 0.000 description 2
- 235000020357 syrup Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 210000000845 cartilage Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000411 inducer Substances 0.000 description 1
- 210000001503 joint Anatomy 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C7/00—Apparatus for pounding, forming, or pressing meat, sausage-meat, or meat products
- A22C7/0023—Pressing means
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/06—Meat products; Meat meal; Preparation or treatment thereof with gravy or sauce
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
- A23L33/28—Substances of animal origin, e.g. gelatin or collagen
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- A23V2200/318—Foods, ingredients or supplements having a functional effect on health having an effect on skin health and hair or coat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention relates to a method for manufacturing herbal seasoned pork shells and the herbal seasoned pork shells produced thereby, more specifically to remove the unique fishy smell of pigs by adding commercial water, increase the texture and maximize the efficacy as food for female skin care To maximize the collagen and protein intake, which helps to grow children and children, and to make pork shells to make the knuckles to eliminate some of the consumer's annoyance. It is about.
The present invention blood removal step (S10) for removing the blood for 8 hours in cold water of the pork shell; Shell hair removal step (S20) for removing the hair of the shell after the blood removal step; A commercial water manufacturing step (S30) prepared to remove the fishy smell of the pig shell after the shell hair removal step; After the production of the commercial water, the first step of boiled pork shell in commercial water boiled at 100 ℃ ~ 110 ℃ (S40); Herbal seasoning manufacturing step (S50) for producing a herbal seasoning to be mixed in the pork shell; Seasoning mixing step (S60) of mixing the pork seasoning and the herbal seasoning after the first boiled step; After pressing the seasoning step of pressing the seasoned pork shell seasoned shell pressing step (S70); A shell packaging step (S80) for vacuum packing the pressed pork shells after the pressing step; And a control unit.
Description
The present invention relates to a method for manufacturing herbal seasoned pork shells and the herbal seasoned pork shells produced thereby, more specifically to remove the unique fishy smell of pigs by adding commercial water, increase the texture and maximize the efficacy as food for female skin care To maximize the collagen and protein intake, which helps to grow children and children, and to make pork shells to make the knuckles to eliminate some of the consumer's annoyance. It is about.
Currently, pork shells contain a lot of gelatin, so they use pork skin as a food.
Gelatin is an inducer of collagen, a protein present in the skin, bone, etc. of animals, in order to extract them separately, the skin, bone, and muscle tissue of the animal is treated with acid or alkali and then boiled.
Therefore, pig skin has an excellent effect on skin beauty.
As described above, collagen has recently received more attention due to its functionality, but a method of ingesting collagen is generally taken in the form of additives artificially extracted from food.
Currently, pork shells are mostly baked and eaten.
However, there is a problem in distribution or shelf life because it is cooked immediately.
Therefore, Korean Patent Application Laid-Open No. 2011-0059482 proposes a jelly and a manufacturing method using the pork shell. The above technique is a technique of boiled pork shells and then sollation with herbal medicines to provide a solidified pork shell jelly.
However, in the process of boiling pig skins do not remove fishy completely, some people who feel reluctant to pork shells sold as jelly has a problem that is difficult to eat everyone.
In order to solve the above problems, the present invention proposes the following object.
The present invention is to solve the above problems, it is an object to remove the fishy smell of pigs using commercial water using Angelica and laurel leaves and coffee powder.
In addition, it aims to maximize collagen and protein intake, which is beneficial to female skin beauty and children's growth by increasing the texture of herbal seasoned pork skin and maximizing its utility as food.
In addition, to some consumers having a rejection of pork shells to produce herbs and seasonings by pressing the herbs and pork shells aimed to enjoy for all ages.
The present invention for achieving the above object is a blood removal step (S10) for removing the blood for 8 hours in cold water of pork shell; Shell hair removal step (S20) for removing the hair of the shell after the blood removal step; A commercial water manufacturing step (S30) prepared to remove the fishy smell of the pig shell after the shell hair removal step; After the production of the commercial water, the first step of boiled pork shell in commercial water boiled at 100 ℃ ~ 110 ℃ (S40); Herbal seasoning manufacturing step (S50) for producing a herbal seasoning to be mixed in the pork shell; Seasoning mixing step (S60) of mixing the pork seasoning and the herbal seasoning after the first boiled step; After pressing the seasoning step of pressing the seasoned pork shell seasoned shell pressing step (S70); A shell packaging step (S80) for vacuum packing the pressed pork shells after the pressing step; And a control unit.
In the present invention, the commercial water of the commercial water preparation step is boiled by putting 2 to 4 parts by weight of cinnamon, 2 to 4 parts by weight of bay leaf, boiled, mixed with the commercial water and pork skin to 100 ℃ ~ 110 ℃ Boil for 4 hours, rinse the boiled pig skin in cold water to remove fishy.
In addition, according to the present invention, the herbal seasoning of the herbal seasoning step is 200-300 parts by weight of garlic, 200-250 parts by weight of ginger, 800-1000 parts by weight of sake, 1000-1200 parts by weight of soy sauce, bay leaf, based on 20000 parts by weight of pork skin Herbal medicine, characterized in that 5 to 10 parts by weight, starch syrup 300 to 320 parts by weight, sugar 200 to 220 parts by weight, coffee 100 to 120 parts by weight, cheongyang pepper 3000 ~ 3200 parts by weight, Angelica 5-7 parts by weight Seasoned pork skin kneading method.
In addition, the seasoning mixing step is characterized in that the boiled for 2 hours at 60 ℃ to 80 ℃ by mixing the cold seasoned pork shells and herbs seasoned with cold water.
In addition, the pressing step is characterized in that the pressed pork shell mixed with the herbal seasoning in a cotton bag and put a stone on the cotton bag pressed for 13 hours.
According to the present invention has the following effects.
First, collagen contained in pig skin provides an excellent effect on skin beauty with skin elasticity and moisturizing power when ingested.
Second, it has the effect of providing a different pig shell to some consumers who have a sense of rejection due to the herbal seasoning.
Third, the body's joints, cartilage, tendons, dermal layers of the skin is rich in gelatin, a major component responsible for elasticity in many tissues, and has excellent effects on joints.
Fourth, herbal seasoned pork shell is composed of 0% carbohydrate, 40% protein, 60% fat, and it is chewy and feels full, even in small amounts, to prevent gluttony and provide protein supplements.
Fifth, the addition of cheongyang pepper has the effect of removing the feel and smell of pork shells.
1 is a method of manufacturing herbal seasoning pork shelling invention and herbal seasoning pork shell produced thereby.
Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings.
1 shows a manufacturing process diagram of the present invention step by step.
Herbal seasoned pork shell of the present invention blood removal step of removing the blood for 8 hours in cold water of the pork shell (S10); Shell hair removal step (S20) for removing the hair of the shell after the blood removal step; A commercial water manufacturing step (S30) prepared to remove the fishy smell of the pork shell after the shell hair removing step (S20); After the production of the commercial water, the first step of boiled pork shell in commercial water boiled at 100 ℃ ~ 110 ℃ (S40); Herbal seasoning manufacturing step (S50) for producing a herbal seasoning to be mixed in the pork shell; Seasoning mixing step (S60) of mixing the pork seasoning and the herbal seasoning after the first boiled step; After pressing the seasoning step of pressing the seasoned pork shell seasoned shell pressing step (S70); A shell packaging step (S80) for vacuum packing the pressed pork shells after the pressing step; And a control unit.
With reference to Figure 1 will be described in detail the manufacturing process of herbal seasoned pork shell.
The present invention removes the fishy smell of only the pork shell, unlike the existing pork shell, reducing the feeling by adding the herbal medicine and cheongyang pepper, spicy due to the cheongyang pepper is characterized by reducing the risk of food poisoning at room temperature in summer do.
The present invention blood removal step (S10), shell hair removal step (S20), commercial water production step (S30), the first boiling step (S40), herbal seasoning step (S50), seasoning mixing step (S60), shell Pressing step (S70), the shell packaging step (S80) is made, each step will be described in detail below.
Blood removal step (S10) of the present invention is to soak the pig skin in cold water for 8 hours to completely remove the blood from the pig skin.
Completely removing the blood consists of removing some of the fishy fishy skin.
Pig blood removed from the blood consists of a shell hair removal step (S20) for removing the hair.
In step S20, the shell is removed using a razor.
After the step (S20) is made of a commercial water production step (S30) for removing the fishy smell of the pig skin removed hair.
The commercial water prepared in the commercial water production step (S30) is prepared by boiling water 20,000 to 4 parts by weight of cinnamon, 2 to 4 parts by weight of laurel leaves in 100000 parts by weight of water.
Mixing the commercial water prepared in the commercial water production step (S30) and the pork shell is subjected to the first boiling step (S40).
In the first boiling step (S40) to remove fishy fish by boiling commercial water and pork skin at 100 ~ 110 ℃ for 4 hours.
During the first boiling step (S40) is to go through the herbal seasoning manufacturing step (S50) to produce a herbal seasoning to be mixed in the pork shell.
Herbal seasoning in the herbal seasoning step (S50) is 200 ~ 300 parts by weight, 200 ~ 250 parts by weight of ginger, 800 ~ 1000 parts by weight, soy sauce 1000 ~ 1200 parts by weight, laurel leaves based on 20000 parts by weight of pork shell 5 It consists of a mixture of ~ 10 parts by weight, starch syrup 300 ~ 320 parts by weight, sugar 200 ~ 220 parts by weight, coffee 100 ~ 120 parts by weight, cheongyang pepper 3000 ~ 3200 parts by weight, Angelica 5-7 parts by weight.
Herbal seasoning prepared in the step (S50) and the seasoning step (S60) of mixing the pork shell boiled in the first boiling step (S40).
In the seasoning mixing step (S60), the first boiled pork skin is rinsed with cold water and then mixed with herbal seasoning, it consists of boiling for 2 hours at 60 ℃ ~ 80 ℃.
Pork shells boiled for 2 hours in the herbal seasoning is cooled and at the same time the pork shell goes through a pressing step (S70).
In the pressing step (S70) put the pork shell mixed with herbal condiments into a cotton bag and put on the cotton bag to put a stone to press for 13 hours.
Thus, a shape such as tofu or jelly is made.
The pressed pork shells are cut to a size of about 10 to 15 cm in width and about 5 to 10 cm in length and are subjected to a shell packaging step (S80) for vacuum packaging.
In addition, herbal seasoning pork shell is prepared through the above manufacturing process.
Claims (6)
Shell hair removal step (S20) for removing the hair of the shell after the blood removal step;
A commercial water manufacturing step (S30) prepared to remove the fishy smell of the pig shell after the shell hair removal step;
After the production of the commercial water, the first step of boiled pork shell in commercial water boiled at 100 ℃ ~ 110 ℃ (S40);
Herbal seasoning manufacturing step (S50) for producing a herbal seasoning to be mixed in the pork shell;
Seasoning mixing step (S60) of mixing the pork seasoning and the herbal seasoning after the first boiled step;
After pressing the seasoning step of pressing the seasoned pork shell seasoned shell pressing step (S70);
A shell packaging step (S80) for vacuum packing the pressed pork shells after the pressing step;
Chinese medicine seasoning pork skin production method characterized in that comprises a.
The commercial water in the commercial water preparation step is boiled by putting 2 to 4 parts by weight of cinnamon, 2 to 4 parts by weight of bay leaf, boiled, mixed with the commercial water and pork skin boiled for 4 hours at 100 ℃ ~ 110 ℃ Herbal seasoning pork shells kneading method, characterized in that to remove the fishy rinse boiled pork shells in cold water.
Herbal seasoning of the herbal seasoning step is 200-300 parts by weight of garlic, 200-250 parts by weight ginger, 800-1000 parts by weight, 1000-1200 parts by weight, soy sauce 1000-1200 parts by weight, laurel leaves 5-10 weight Herb, seasoned starch 300-320 parts by weight, sugar 200-220 parts by weight, coffee 100-120 parts by weight, cheongyang pepper 3000-3200 parts, Angelica seasoning pork shelling, characterized in that the mixture is prepared by mixing Manufacturing method.
The seasoning mixing step is a herbal seasoning pig skin kneading method characterized in that to boil for 2 hours at 60 ℃ ~ 80 ℃ by mixing the cold pork rinsed with cold water herbs.
The pressing step is a method for producing herbal seasoning pork skin kneading, characterized in that put the pork shell mixed with herbal seasoning in a cotton bag and put a stone on the cotton bag and press for 13 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120059473A KR20130135682A (en) | 2012-06-02 | 2012-06-02 | Medicine pork chops shell manufacturing method and manufactured by medicine pork chops shell |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020120059473A KR20130135682A (en) | 2012-06-02 | 2012-06-02 | Medicine pork chops shell manufacturing method and manufactured by medicine pork chops shell |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20130135682A true KR20130135682A (en) | 2013-12-11 |
Family
ID=49982864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020120059473A KR20130135682A (en) | 2012-06-02 | 2012-06-02 | Medicine pork chops shell manufacturing method and manufactured by medicine pork chops shell |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20130135682A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160090664A (en) | 2015-01-22 | 2016-08-01 | 농업회사법인 정성주식회사 | A method for preparing dried pork skin chips for snack |
| KR102135736B1 (en) * | 2019-11-28 | 2020-07-20 | 주식회사 디엔디 | Manufacturing method of Slice of Boiled Meat |
| KR20210114571A (en) * | 2020-03-10 | 2021-09-24 | 이경숙 | Pork rind noodles and preparation method thereof |
| KR20230013194A (en) * | 2021-07-15 | 2023-01-26 | 주식회사 디엔디 | Manufacturing Method of Boiled Pork Head |
-
2012
- 2012-06-02 KR KR1020120059473A patent/KR20130135682A/en not_active Application Discontinuation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20160090664A (en) | 2015-01-22 | 2016-08-01 | 농업회사법인 정성주식회사 | A method for preparing dried pork skin chips for snack |
| KR102135736B1 (en) * | 2019-11-28 | 2020-07-20 | 주식회사 디엔디 | Manufacturing method of Slice of Boiled Meat |
| KR20210114571A (en) * | 2020-03-10 | 2021-09-24 | 이경숙 | Pork rind noodles and preparation method thereof |
| KR20230013194A (en) * | 2021-07-15 | 2023-01-26 | 주식회사 디엔디 | Manufacturing Method of Boiled Pork Head |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549465A (en) | Method for preparing sauced trotters | |
| KR101064366B1 (en) | Method for manufacturing yaksun thick broth | |
| CN103300084A (en) | Yin-nourishing, blood-pressure-lowering and health-care spring roll and manufacturing method thereof | |
| CN104026455A (en) | Health care dumplings and preparation method thereof | |
| KR20130135682A (en) | Medicine pork chops shell manufacturing method and manufactured by medicine pork chops shell | |
| CN103892267A (en) | Walnut and sesame honey and preparation method thereof | |
| CN105639607A (en) | Chicken peanut chili sauce and preparation method thereof | |
| CN107198106A (en) | A kind of brawn pinenut health steamed stuffed bun | |
| CN103892290A (en) | Method for preparing sweet-scented osmanthus beautifying sliced dried beef | |
| CN104839292A (en) | Nutrition and health care biscuit for stomach cold pain and preparation method | |
| CN104770748A (en) | Method for making honeydew crispy meat | |
| CN103948053A (en) | Method for fabricating mutton cake | |
| KR20110021144A (en) | Method for processing a roast chicken having herb | |
| KR100368174B1 (en) | A manufacturing method of health seeking ginseng chicken soup | |
| CN101779800A (en) | Cooking method of giant salamander in brown sauce | |
| CN105595204A (en) | Fermented sauce pickled chicken feet | |
| CN101779793A (en) | Cooking method of giant salamander nourishing soup | |
| CN104886627A (en) | Termitomyces albuminosus meatball and preparation method thereof | |
| CN104886657A (en) | Healthy shrimp mince cake and processing method thereof | |
| CN104522287A (en) | Preparation method and application of giant salamander albumen powder | |
| CN102599529A (en) | Flavor rabbit meat ball and preparation method thereof | |
| KR20170141403A (en) | Bones of osteoporsis and joint health supplements are helpful to my fabricati on methods of exchange | |
| CN101611900A (en) | Pleurotus ferulae puer tea chicken sauce and preparation method thereof | |
| CN104544260A (en) | Making process of health chicken | |
| CN105166964A (en) | Cooking method of rabbit meat for lady beauty |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E601 | Decision to refuse application |