KR20170133839A - The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit - Google Patents
The meat stock and making method thereof drug an ingredient using snowcrab, crude drug, seafood and fruit Download PDFInfo
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 10
- 238000000034 method Methods 0.000 title claims abstract 5
- 235000013372 meat Nutrition 0.000 title abstract description 7
- 241000131500 Chionoecetes opilio Species 0.000 title abstract 4
- 239000003814 drug Substances 0.000 title description 4
- 229940079593 drug Drugs 0.000 title description 4
- 239000004615 ingredient Substances 0.000 title 1
- 235000014102 seafood Nutrition 0.000 title 1
- 241001474374 Blennius Species 0.000 claims abstract description 16
- 239000012141 concentrate Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 230000032683 aging Effects 0.000 claims abstract description 3
- 238000007865 diluting Methods 0.000 claims abstract description 3
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 210000004185 liver Anatomy 0.000 claims description 8
- 241000411851 herbal medicine Species 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 239000003053 toxin Substances 0.000 claims 2
- 231100000765 toxin Toxicity 0.000 claims 2
- 108700012359 toxins Proteins 0.000 claims 2
- 241000512259 Ascophyllum nodosum Species 0.000 claims 1
- 235000019991 rice wine Nutrition 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 3
- 229910052708 sodium Inorganic materials 0.000 abstract description 3
- 239000011734 sodium Substances 0.000 abstract description 3
- 239000006049 herbal material Substances 0.000 abstract 3
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 235000021222 fish soup Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 235000012149 noodles Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 240000000249 Morus alba Species 0.000 description 4
- 235000008708 Morus alba Nutrition 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 235000014443 Pyrus communis Nutrition 0.000 description 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- 238000009835 boiling Methods 0.000 description 3
- 235000008216 herbs Nutrition 0.000 description 3
- 235000015277 pork Nutrition 0.000 description 3
- 240000004922 Vigna radiata Species 0.000 description 2
- 235000010721 Vigna radiata var radiata Nutrition 0.000 description 2
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000012015 potatoes Nutrition 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 235000001602 Digitaria X umfolozi Nutrition 0.000 description 1
- 235000017898 Digitaria ciliaris Nutrition 0.000 description 1
- 235000005476 Digitaria cruciata Nutrition 0.000 description 1
- 235000006830 Digitaria didactyla Nutrition 0.000 description 1
- 235000005804 Digitaria eriantha ssp. eriantha Nutrition 0.000 description 1
- 235000010823 Digitaria sanguinalis Nutrition 0.000 description 1
- 244000025670 Eleusine indica Species 0.000 description 1
- 235000014716 Eleusine indica Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000004670 Glycyrrhiza echinata Species 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 241000722281 Saururus Species 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000012358 sourcing Methods 0.000 description 1
- 239000013589 supplement Substances 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
- A23L23/00—Soups; Sauces; Preparation or treatment 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/204—Animal extracts
- A23V2250/2042—Marine animal, fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
-
- 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
- A23V2300/00—Processes
- A23V2300/14—Extraction
-
- 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
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- 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
- A23V2300/00—Processes
- A23V2300/50—Concentrating, enriching or enhancing in functional factors
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
본 발명은 대게, 생약재, 과실 및 해조류의 약성과 양념을 이용한 약선 육수 및 그 제조 방법에 관한 것으로 상세하게는 대게, 생약재, 과실 및 해조류와 양념을 적절한 비율로 혼합하여 중탕 처리 후 화학적 나트륨과 당류가 제로인 물회, 회국수에 사용되는 약선 육수 및 그 제조 방법에 관한 것이다.The present invention relates generally to medicinal herbs, medicinal herbs, fruit and seaweed medicines and seasonings, and more particularly to medicinal herbs and medicines using the same, The present invention also relates to a method for producing the same.
일반적으로 물회, 회국수 육수에 사용되는 재료는 육류(꿩, 닭, 사골 등)를 사용하여 콜레스테롤의 증가로 인해 성인병 증가에 따른 문제점으로 지적되고 있었다.In general, the materials used for watering and sourcing have been pointed out as a problem due to an increase in adult diseases due to the increase of cholesterol by using meat (pheasant, chicken, bovine).
이에 반해 대게, 생약재, 과일 및 해조류, 약성을 이용하여 성인병 예방과 특히 생약재와 해조류, 과일만을 이용하여 염도와 당도를 조절하여 고혈압, 당뇨, 성인병 등으로부터 자유로운 음식 섭취의 연구가 이루어 지고 있지 않은 실정이다.On the other hand, researches on food intake free from hypertension, diabetes and adult diseases by controlling salinity and sugar content using only herbal medicines, algae and fruits, to be.
본 발명은 대게, 생약재, 과실 및 해조류와 양념을 이용한 약선 육수의 제조방법을 제공하고자 하는 것이다.The present invention is intended to provide a method for producing medicinal marine meats using generally herbal medicines, fruits, seaweeds and seasonings.
본 발명의 또 다른 목적은 대게, 생약재, 과실 및 해조류와 양념을 이용하여 맛과 영양이 뛰어나고 나트륨과 인위적인 당류에서의 해방으로 성인병 예방 및 기 성인병을 겪고 있는 사람들에게 만족감을 주고자 하는 것이다.Another object of the present invention is to provide satisfaction to those suffering from adult diseases and diseases caused by liberation of sodium and artificial saccharides by using seasonings, herbal medicines, fruits and seaweeds and seasonings, and having excellent taste and nutrition.
육수제조방법에 있어서In the broth production process
(a) 대게 10~30% 중량, 생약재 5~10% 중량, 과실 10~20% 중량, 물 35~50% 중량을 포함 혼합물을 중탕 가열하여 농축물을 제조하는 단계(a) preparing a concentrate by heating the mixture containing 10 to 30% by weight, 5 to 10% by weight of herbal medicines, 10 to 20% by weight of fruits and 35 to 50% by weight of water,
(b) 상기 농축물에서 추출액을 분리하여 해조류 5~10% 중량을 첨가 후 재중탕하여(30분)추출액을 분리하는 단계(b) separating the extract from the concentrate, adding 5 to 10% by weight of seaweed, and re-stirring (30 minutes) to separate the extract
(c) 상기 추출액을 영양손실을 줄이기 위해 냉각기로 급속냉각하는 단계(c) rapidly cooling the extract to a cooler to reduce nutrition loss
(d) 상기 추출액을 희석하여 양념을 혼합하는 단계(d) diluting the extract to mix the spices
(e) 혼합된 추출액을 숙성하는 단계를 포함하는 육수제조방법(e) aging the mixed extract.
본 발명에서 생약재는 천연당재료인 계피, 감초와 삼백초, 구기자, 뽕잎, 돼지감자, 갈근이라 불리는 칡 등을 사용하는 것이 바람직하며 해조류는 다시마, 미역과 천연나트륨인 함초를 사용하며 과실은 사과, 배 등을 이용하여 부족한 당을 보충해 주는 것이 바람직하며 양념은 고추장, 씨 없이 발효시킨 매실 원액과 막걸리를 발효하여 만든 천연 식초 등을 혼합하여 사용함이 바람직하다In the present invention, it is preferable to use natural materials such as cinnamon, licorice and Saururus, gugija, mulberry leaf, pork potato, and crabgrass, and seaweeds such as sea tangle, seaweed and natural sodium are used. It is preferable to supplement the deficient sugar by using a mixture of the raw material of the plum fermented with Kochujang and seeds and the natural vinegar made by fermenting the makgeolli
실시예Example 1 One
대게 4kg, 계피 10g, 감초 50g, 삼백초 10g, 구기자 10g, 뽕잎 10g, 칡 20g, 돼지감자, 다시마 20g, 미역 20g, 함초 100g을 사용하며 사과 200g, 배 200g과 물 20L를 농축기에 넣고 1시간을 끓인 후 염도를 조절한 후 간마늘 100g, 간생강 100g을 넣고 30분 가열 농축하였다.20 grams of pork potatoes, 20 grams of seaweed, 20 grams of seaweed, 20 grams of seaweed, 100 grams of green tea leaves, 200 g of apple, 200 g of pear and 20 L of water were added to the concentrator for 1 hour After boiling, the salinity was adjusted. 100 g of liver garlic and 100 g of liver ginger were added and the mixture was heated and concentrated for 30 minutes.
농축물에서 건더기를 제거하고 추출액 20L를 습득하였다. 추출액에 물 20L를 혼합하면서 고추장 2kg, 매실원액 500ml, 막걸리 발효식초 0.2L, 청양분말 고춧가루 100g을 혼합하여 냉각 살균 후 육수 냉장고에서 2일간 숙성시켰다.The mash was removed from the concentrate and 20 L of extract was obtained. The extract was mixed with 20 L of water, and 2 kg of hot pepper paste, 500 ml of the undiluted solution of mung bean, 0.2 L of fermented vinegar and 100 g of red pepper powder were mixed, cooled and sterilized for 2 days in a broth refrigerator.
실시예Example 2 2
대게 1kg, 계피 100g, 감초 100g, 삼백초 50g, 구기자 50g, 뽕잎 50g, 칡 100g, 돼지감자, 다시마 50g, 미역 70g, 함초 200g을 사용하며 사과 500g, 배 500g과 물 25L를 농축기에 넣고 1시간을 끓인 후 염도를 조절한 후 간마늘 200g, 간생강 200g을 넣고 1시간 가열 농축하였다.50 grams of mulberry leaves, 50 grams of mulberry leaves, 100 grams of mulberry leaves, 50 grams of pork potatoes, 50 grams of seaweeds, 70 grams of seaweeds and 200 grams of green tea leaves were used. 500 g of apple, 500 g of pear and 25 L of water were added to the concentrator for 1 hour After boiling, the salinity was adjusted. 200 g of liver garlic and 200 g of liver ginger were added and the mixture was heated and concentrated for 1 hour.
농축물에서 건더기를 제거하고 추출액 20L를 습득하였다. 습득한 추출물에 물 20L를 혼합하여 고추장 3kg, 매실원액 500ml, 막걸리 발효식초 0.5L, 청양분말 고춧가루 200g을 혼합하여 냉각 살균 후 육수 냉장고에서 2일간 숙성시켰다.The mash was removed from the concentrate and 20 L of extract was obtained. The obtained extract was mixed with 20 L of water, and 3 kg of hot pepper paste, 500 ml of undiluted wax, 0.5 L of fermented vinegar and 200 g of red pepper powder were mixed, sterilized by cooling, and aged in a broth refrigerator for 2 days.
실시예Example 3 3
대게 2kg, 계피 80g, 감초 80g, 삼백초 40g, 구기자 40g, 뽕잎 40g, 칡 80g, 돼지감자, 다시마 40g, 미역 60g, 함초 150g을 사용하며 사과 400g, 배 400g과 물 25L를 농축기에 넣고 1시간을 끓인 후 염도를 조절한 후 간마늘 150g, 간생강 150g을 넣고 1시간 가열 농축하였다.400g of apple, 400g of pear and 25L of water were added to the concentrator for 1 hour and then the mixture was stirred for 2 hours. After boiling, the salinity was adjusted. 150 g of liver garlic and 150 g of liver ginger were added and the mixture was heated and concentrated for 1 hour.
농축물에서 건더기를 제거하고 추출액 20L를 습득하였다. 습득한 추출물에 물 20L를 혼합하여 고추장 2kg, 매실원액 200ml, 막걸리 발효식초 0.3L 청양고추 분말가루 180g을 혼합하여 냉각 살균 후 육수냉장고에서 3일간 숙성시켰다.The mash was removed from the concentrate and 20 L of extract was obtained. The obtained extract was mixed with 20 L of water, mixed with 2 kg of hot pepper paste, 200 ml of the undiluted solution of mung bean, and 180 g of powdered rice powder of 0.3 L of Makkolli fermented vinegar, cooled and sterilized for 3 days in a broth refrigerator.
- 아래 표는 상기 육수를 무작위로 선정된 성인 남녀 200명을 상대로 기호도를 측정한 결과이다 -- The table below shows the result of the preference measure of 200 men and women randomly selected in the broth.
제조된 3가지 육수에서 맛에 대한 호감도가 느낌이 없으면 0점, 약간 느끼면 5점, 최고일 때 10점을 주는 방식으로 채점하여 평균 값을 구하였다.The average score was calculated by scoring 0, 5, and 10 at the best if there was no feeling of taste in the three kinds of meat.
Claims (4)
(a) 대게 10~30% 중량, 생약재 5~10% 중량, 과실 10~20% 중량, 물 35~50% 중량을 포함 혼합물을 중탕 가열하여 농축물을 제조하는 단계
(b) 상기 농축물에서 추출액을 분리하여 해조류 5~10% 중량을 첨가 후 재중탕하여(30분)추출액을 분리하는 단계
(c) 상기 추출액을 영양손실을 줄이기 위해 냉각기로 급속냉각하는 단계
(d) 상기 추출액을 희석하여 양념을 혼합하는 단계
(e) 혼합된 추출액을 숙성하는 단계를 포함하는 육수제조방법In the broth production process
(a) preparing a concentrate by heating the mixture containing 10 to 30% by weight, 5 to 10% by weight of herbal medicines, 10 to 20% by weight of fruits and 35 to 50% by weight of water,
(b) separating the extract from the concentrate, adding 5 to 10% by weight of seaweed, and re-stirring (30 minutes) to separate the extract
(c) rapidly cooling the extract to a cooler to reduce nutrition loss
(d) diluting the extract to mix the spices
(e) aging the mixed extract.
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KR102430100B1 (en) * | 2021-08-19 | 2022-08-04 | 김상헌 | Cold noodle soup with herbsand Process for preparing the same |
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KR102430100B1 (en) * | 2021-08-19 | 2022-08-04 | 김상헌 | Cold noodle soup with herbsand Process for preparing the same |
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