KR860000804A - Manufacturing method of pickled radish containing kelp flavor - Google Patents

Manufacturing method of pickled radish containing kelp flavor Download PDF

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Publication number
KR860000804A
KR860000804A KR1019840003970A KR840003970A KR860000804A KR 860000804 A KR860000804 A KR 860000804A KR 1019840003970 A KR1019840003970 A KR 1019840003970A KR 840003970 A KR840003970 A KR 840003970A KR 860000804 A KR860000804 A KR 860000804A
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KR
South Korea
Prior art keywords
manufacturing
pickled radish
extract
containing kelp
radish containing
Prior art date
Application number
KR1019840003970A
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Korean (ko)
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KR860001348B1 (en
Inventor
김정길
Original Assignee
남옥
주식회사 한양유통
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Application filed by 남옥, 주식회사 한양유통 filed Critical 남옥
Priority to KR1019840003970A priority Critical patent/KR860001348B1/en
Publication of KR860000804A publication Critical patent/KR860000804A/en
Application granted granted Critical
Publication of KR860001348B1 publication Critical patent/KR860001348B1/en

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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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof

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  • 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)
  • Edible Seaweed (AREA)

Abstract

내용 없음No content

Description

다시마 맛을 함유한 단무지의 제조방법Manufacturing method of pickled radish containing kelp flavor

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.

Claims (1)

무우를 소금물에 2-3개월 염지한후 탈염하여 사카린, 조미료, 구연산, 양조식초 등으로 조미하여서 되는 공지의 단무지 제조 방법에 있어서, 중량비 1 : 50 정도로 건다시마를 10-15℃의 냉수에 18시간동안 침지시킨 다음 60℃의 온도로 30분간 가열하여 지미(旨味) 성분을 추출하고 다시 100℃의 온도로 30분간 가열하여 무기염류(Na, Ca)를 추출한 후 냉각시켜서 된 다시마 열탕추출액을 조미공정에 참가하는 것을 특징으로 한 다시마맛을 함유한 단무지의 제조방법.In a known method for producing pickled radishes, which are salted in brine for 2-3 months and then desalted and seasoned with saccharin, seasoning, citric acid, brewed vinegar, etc. After immersion for a period of time and heated for 30 minutes at a temperature of 60 ℃ to extract the Jimmy component, and heated again at a temperature of 100 ℃ for 30 minutes to extract inorganic salts (Na, Ca) extracted and cooled kelp hot water extract A method for producing pickled radish containing kelp, characterized by participating in the process. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840003970A 1984-07-09 1984-07-09 Method for manufacturing pikled radich product KR860001348B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019840003970A KR860001348B1 (en) 1984-07-09 1984-07-09 Method for manufacturing pikled radich product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019840003970A KR860001348B1 (en) 1984-07-09 1984-07-09 Method for manufacturing pikled radich product

Publications (2)

Publication Number Publication Date
KR860000804A true KR860000804A (en) 1986-02-20
KR860001348B1 KR860001348B1 (en) 1986-09-16

Family

ID=19234511

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019840003970A KR860001348B1 (en) 1984-07-09 1984-07-09 Method for manufacturing pikled radich product

Country Status (1)

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KR (1) KR860001348B1 (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101682607B1 (en) 2016-04-29 2016-12-12 서병옥 Sweet pickled radishes having fructose polymer and manufacturing method thereof
KR101718305B1 (en) 2016-04-29 2017-03-21 서병옥 Seasoned radish and cucumber having fructose polymer and manufacturing method thereof
KR20230047545A (en) * 2021-10-01 2023-04-10 김인경 Preparing Method of Liquid Seasoning comprising fermented Saccharina japonica
KR20230073461A (en) * 2021-11-19 2023-05-26 주식회사 양명 Manufacturing Method of Freeze-Dried Gimbap With Improved Convenience

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101682607B1 (en) 2016-04-29 2016-12-12 서병옥 Sweet pickled radishes having fructose polymer and manufacturing method thereof
KR101718305B1 (en) 2016-04-29 2017-03-21 서병옥 Seasoned radish and cucumber having fructose polymer and manufacturing method thereof
KR20230047545A (en) * 2021-10-01 2023-04-10 김인경 Preparing Method of Liquid Seasoning comprising fermented Saccharina japonica
KR20230073461A (en) * 2021-11-19 2023-05-26 주식회사 양명 Manufacturing Method of Freeze-Dried Gimbap With Improved Convenience

Also Published As

Publication number Publication date
KR860001348B1 (en) 1986-09-16

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