KR960030820A - Sandwich salad composition and preparation method thereof - Google Patents

Sandwich salad composition and preparation method thereof Download PDF

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Publication number
KR960030820A
KR960030820A KR1019950002942A KR19950002942A KR960030820A KR 960030820 A KR960030820 A KR 960030820A KR 1019950002942 A KR1019950002942 A KR 1019950002942A KR 19950002942 A KR19950002942 A KR 19950002942A KR 960030820 A KR960030820 A KR 960030820A
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KR
South Korea
Prior art keywords
salad
fermented
sandwich
composition
vegetables
Prior art date
Application number
KR1019950002942A
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Korean (ko)
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KR0155427B1 (en
Inventor
김영자
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김영자
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Publication date
Application filed by 김영자 filed Critical 김영자
Priority to KR1019950002942A priority Critical patent/KR0155427B1/en
Publication of KR960030820A publication Critical patent/KR960030820A/en
Application granted granted Critical
Publication of KR0155427B1 publication Critical patent/KR0155427B1/en

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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
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/60—Edible seaweed
    • 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
    • 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

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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)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

본 발명은 (1) 오이, 당근, 양파 및 카베츠를 발효시킨 야채류와, (20 참치, 대구, 연어, 새우, 오징어, 복어, 고등어, 게살 또는 조개류를 발효시킨 어류와, (3) 콩기름 또는 들깨기름, 레몬, 계란 및 식초로 이루어진 소스재료를 함유함을 특징으로 하는 샌드위치샐러드 조성물 및 그의 제조방법을 제공한다.(1) Vegetables fermented with cucumbers, carrots, onions and Kabetsu, (20 tuna, cod, salmon, shrimp, squid, blowfish, mackerel, crab meat or shellfish fermented, (3) soybean oil or Provided is a sandwich salad composition characterized by containing a source material consisting of perilla oil, lemon, eggs and vinegar, and a method for producing the same.

Description

샌드위치샐러드 조성물 및 이의 제조방법Sandwich salad composition and preparation method thereof

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (8)

발효야채와 발효어류 및 소스를 함유하는 샌드위치샐러드 조성물,Sandwich salad composition containing fermented vegetables and fermented fish and sauce, 제1항에 있어서, 야채는 오이, 당근, 양파 및 카베츠이고, 어류는 참치, 대구, 연어, 새우, 오징어, 복어, 고등어, 게살 및 조개류이며, 소스재료는 콩기름 또는 들깨기름, 계란, 레몬 및 식초로 구성된 것임을 특징으로 하는 샌드위치샐러드 조성물.The vegetable according to claim 1, wherein the vegetables are cucumbers, carrots, onions and kabetsu, the fish are tuna, cod, salmon, shrimp, squid, blowfish, mackerel, crab meat and shellfish, and the source material is soybean oil or perilla oil, eggs, lemon And sandwich salad composition, characterized in that consisting of vinegar. 제1항에 있어서, 피망, 파세리, 셀러리 및 인삼 또는 수삼중에서 선택된 1종 또는 2종 이상의 생야채를 추가로 함유함을 특징으로 하는 샌드위치샐러드 조성물.The sandwich salad composition according to claim 1, further comprising one or two or more raw vegetables selected from green pepper, parsley, celery and ginseng or ginseng. 제1항에 있어서, 미역, 김 및 다시마 중에서 선택된 1종 또는 2종 이상의 해초류를 추가로 함유함을 특징으로 하는 샌드위치샐러드 조성물.The sandwich salad composition according to claim 1, further comprising one or two or more seaweeds selected from seaweed, seaweed, and kelp. 제1항에 있어서, 발효야채 약 5~85%, 발효어류 약 2~60% 및 소스재료 약 10~95%를 함유함을 특징으로 하는 샌드위치샐러드 조성물.The sandwich salad composition of claim 1, comprising about 5-85% fermented vegetables, about 2-60% fermented fish, and about 10-95% source material. 제1항에 있어서, 조성물이 로즈샐러드, 핫샐러드, 핑크샐러드, 릴리샐러드, 피망샐러드 및 햄버거임을 특징으로 하는 샐러드조성물The salad composition according to claim 1, wherein the composition is a rose salad, a hot salad, a pink salad, a lily salad, a bell pepper salad, and a hamburger. 제1 내지 6항 중 어느 한 항의 샐러드 조성물을 함유한 햄버거Hamburger containing the salad composition of any one of claims 1 to 6 (1) 오이, 당근, 양파 및 카베츠 를 소금물에 숙성발효시킨 후 절단하고 일정량의 식초, 설탕 및 천연향료를 배합하여 맛이 알맞게 나면 탈수하여 발효야채를 얻고, (2) 대구, 참치, 연어, 새우, 오징어, 복어, 고등어, 게살 또는 조개류로부터 살코기부분을 취출하여 소금으로 숙성발효시킨 후 절단하고 천연향료 및 식초를 첨가하여 발효어류를 얻고, (3) 콩기름 또는 들깨기름, 레몬, 계란 및 식초를 배합하여 소스재료를 얻고,(4) 상기 발효야채 약5~85%, 상기 발효어류 약 2~60% 및 상기 소스재료 약 10~95%를 배합함을 특징으로 하는 샌드위치샐러드 조성물에 제조방법.(1) Ferment cucumbers, carrots, onions and kabetsu in fermented brine, cut them, mix them with a certain amount of vinegar, sugar, and natural flavors and dehydrate them to obtain fermented vegetables. (2) Cod, tuna, salmon Take lean meat from shrimp, squid, puffer fish, mackerel, crab meat or shellfish, ripen with salt, ferment with salt, and cut and add fermented fish with natural flavor and vinegar. (3) Soybean oil or perilla oil, lemon, egg and Mixing vinegar to obtain a source material, (4) prepared in the sandwich salad composition, characterized in that about 5 to 85% of the fermented vegetables, about 2 to 60% of the fermented fish and about 10 to 95% of the source material Way. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019950002942A 1995-02-16 1995-02-16 Sandwich salad composition and process for preparing it KR0155427B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019950002942A KR0155427B1 (en) 1995-02-16 1995-02-16 Sandwich salad composition and process for preparing it

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019950002942A KR0155427B1 (en) 1995-02-16 1995-02-16 Sandwich salad composition and process for preparing it

Publications (2)

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KR960030820A true KR960030820A (en) 1996-09-17
KR0155427B1 KR0155427B1 (en) 1998-10-01

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100428478B1 (en) * 2001-06-07 2004-04-27 최진상 Burger Patty Composition Using Surimi and Manufacturing Method thereof
KR100758829B1 (en) * 2006-08-14 2007-09-19 (주) 해초원 Manufacturing method of seaweed-dongas using seaweeds

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100851037B1 (en) * 2007-03-12 2008-08-12 (주)동일식품 A cuttlefish-burger patty
KR100881010B1 (en) * 2007-08-14 2009-01-30 이종화 A seasoned mixture including squid used as a stuffing for bun and a bun using the same
KR101301813B1 (en) * 2010-07-24 2013-08-29 박철환 Pickled salads Manufacturing
CN104223012B (en) * 2014-08-08 2016-08-24 南京长健副食品加工有限公司 A kind of manufacture method of crab cream paste
CN105077195A (en) * 2015-09-01 2015-11-25 嵊泗海一方海洋生物科技有限公司 Low-salt making method of swimming crab sauce

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100428478B1 (en) * 2001-06-07 2004-04-27 최진상 Burger Patty Composition Using Surimi and Manufacturing Method thereof
KR100758829B1 (en) * 2006-08-14 2007-09-19 (주) 해초원 Manufacturing method of seaweed-dongas using seaweeds

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Publication number Publication date
KR0155427B1 (en) 1998-10-01

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