KR920005896A - Seasoning composition for chicken - Google Patents

Seasoning composition for chicken Download PDF

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Publication number
KR920005896A
KR920005896A KR1019900013781A KR900013781A KR920005896A KR 920005896 A KR920005896 A KR 920005896A KR 1019900013781 A KR1019900013781 A KR 1019900013781A KR 900013781 A KR900013781 A KR 900013781A KR 920005896 A KR920005896 A KR 920005896A
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KR
South Korea
Prior art keywords
chicken
seasoning composition
powder
red pepper
starch
Prior art date
Application number
KR1019900013781A
Other languages
Korean (ko)
Inventor
문동상
진문옥
홍대광
Original Assignee
김정순
제일제당 주식회사
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 김정순, 제일제당 주식회사 filed Critical 김정순
Priority to KR1019900013781A priority Critical patent/KR920005896A/en
Publication of KR920005896A publication Critical patent/KR920005896A/en

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Abstract

내용 없음No content

Description

닭고기용 양념 조성물Seasoning composition for chicken

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

Claims (1)

토마토 케찹35.0-40.0%, 물엿30.0-40.0%, 고추장1.0-5.0%, 고추가루0.5-1.0%, 양조간장1.0-2.0%, 마쇄한 양파1.0-3.0%, 마쇄한 마늘1.0-5.0%, 후추분0.3-0.5% 전분2.5-5.0%, 설탕10.0-12.0%, 식초0.5-1.5%, 정종0.3-0.8%, 땅콩가루1.0-3.0%,참깨1.0-3.0%의 비율로 구성되는 것을 특징으로 하는 닭고기용 양념 조성물.Tomato ketchup 35.0-40.0%, starch syrup 30.0-40.0%, red pepper paste 1.0-5.0%, red pepper powder 0.5-1.0%, brewed soy sauce 1.0-2.0%, ground onion 1.0-3.0%, ground garlic 1.0-5.0%, pepper Powder 0.3-0.5% starch 2.5-5.0%, sugar 10.0-12.0%, vinegar 0.5-1.5%, seed 0.3-0.8%, peanut powder 1.0-3.0%, sesame 1.0-3.0%, characterized in that Seasoning composition for chicken. ※ 참고사항 : 최초출원 내용에 의하여 공개되는 것임.※ Note: This is to be disclosed by the original application.
KR1019900013781A 1990-09-01 1990-09-01 Seasoning composition for chicken KR920005896A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900013781A KR920005896A (en) 1990-09-01 1990-09-01 Seasoning composition for chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900013781A KR920005896A (en) 1990-09-01 1990-09-01 Seasoning composition for chicken

Publications (1)

Publication Number Publication Date
KR920005896A true KR920005896A (en) 1992-04-27

Family

ID=67542746

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900013781A KR920005896A (en) 1990-09-01 1990-09-01 Seasoning composition for chicken

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KR (1) KR920005896A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369617B1 (en) * 2000-04-14 2003-02-05 한국식품개발연구원 Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang
KR100448353B1 (en) * 2002-03-07 2004-09-10 박미숙 Sauce for fried chicken
KR100495568B1 (en) * 2002-08-16 2005-06-16 한국식품연구원 Composition of Korean Kochujang Sauce and Method thereof
KR100754677B1 (en) * 2006-07-14 2007-09-03 노태기 Preparation method for decocted chicken with oriental herbs
KR20200080652A (en) * 2018-12-27 2020-07-07 영양고추유통공사 Method for producing seasoning sauce for chicken using pepper leaves powder

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100369617B1 (en) * 2000-04-14 2003-02-05 한국식품개발연구원 Manufacturing Method for Multi-purpose Sauce Using Korean Kochujang
KR100448353B1 (en) * 2002-03-07 2004-09-10 박미숙 Sauce for fried chicken
KR100495568B1 (en) * 2002-08-16 2005-06-16 한국식품연구원 Composition of Korean Kochujang Sauce and Method thereof
KR100754677B1 (en) * 2006-07-14 2007-09-03 노태기 Preparation method for decocted chicken with oriental herbs
KR20200080652A (en) * 2018-12-27 2020-07-07 영양고추유통공사 Method for producing seasoning sauce for chicken using pepper leaves powder

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