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Применить Всего найдено 9. Отображено 9.
20-05-2015 дата публикации

CHOPPED NOODLE AND PREPARATION METHOD THEREOF

Номер: KR1020150054296A
Автор: YUN, JU YEONG, JUNG, SOON OK
Принадлежит:

The present invention relates to chopped noodles and a preparation method thereof. The preparation method includes the steps of: (a) boiling washed marsh clams (120 to 200 g), water (0.5 to 1 liter), seven to ten dried anchovies, kelp (20 to 100g), green onions (20 to 50 g), onions (10 to 50g), potatoes (10 to 30g), and dried shrimps (5 to 20g) in a soup bowl for 40 to 90 minutes over medium heat and boiling the soup over weak heat to prepare the soup for one person and keep the soup warm; (b) kneading a dough by adding flour (9 to 11kg), water (6.5 to 8 liters), and salt (180 to 230g) in a dough kneading device at an intermediate speed, aging the dough in a plastic bag at -5 to 5°C for 10 to 14 hours, and prepare the noodles having the thickness of 3-4mm and width of 2-4mm from the aged and dilute dough; and (c) boiling the prepared noodle for 25-35 seconds over high heat, rinsing the noodle in cold water for 50 to 85 seconds, removing the residue moisture, and soaking the noodles in the ...

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Номер записи: 1
11-04-2016 дата публикации

Method of manufacturing noodles in cold bean soup that are the good texture

Номер: KR0101611158B1
Автор: 윤주영, 정순옥
Принадлежит: 윤주영, 정순옥

... 본 발명은 콩국수 제조방법에 관한 것으로, (a) 믹서에 증숙된 콩 190 ~ 200g, 소금 5 ~ 7g, 설탕 10 ~ 14g, 땅콩 5 ~ 7g, 참깨 4 ~ 8g을 넣고 150 ~ 190초 동안 갈아서 1인분의 콩물을 준비하는 단계와; (b) 반죽기에 밀가루 9 ~ 11kg, 물 6.5 ~ 8리터, 소금 180 ~230g을 넣고 중속으로 10분간 반죽한 다음, 반죽을 비닐팩에 넣어 -5 ~ 5℃ 온도에서 10 ~ 14시간 저온 숙성한 후, 상기 숙성된 묽은 밀가루 반죽을 두께 3 ~ 4mm 및 굵기 2 ~ 4mm의 콩국수 면을 만드는 단계와; (c) 제면된 상기 콩국수 면을 25 ~ 35초간 센불에서 끓인 후, 50 ~ 85초 동안 찬물에 헹구어 물기를 제거한 다음, 콩국수 용기에 준비된 상기 콩국수 면 1인분에 상기 콩물을 부어 콩국수를 완성하는 단계로 구성됨으로써, 콩국수 면발이 탄력성이 양호하여 식감이 매우 좋고, 미나리 다짐양념으로 간을 맞추기 때문에 콩국수의 풍미를 더 할 수 있는 효과가 있다.

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Номер записи: 2
29-09-2017 дата публикации

METHOD FOR MANUFACTURING GINSENG PRODUCTS DYED WITH PIGMENTS

Номер: KR101783310B1
Автор: JEUNG, SOON OK
Принадлежит: JEUNG, SOON OK

A method for manufacturing ginseng products comprises coating the surface of ginseng dyed with pigments using a gelling agent. Accordingly, separation of pigments from ginseng can be prevented to express various colors; the shape of ginseng is maintained to increase aesthetic senses; and application as decoration can be maximized. Also, a natural dietary fiber such as agar and Amorphophallus konjac is used as a main ingredient of the gelling agent to prevent separation of pigments. Medicinal components peculiar to ginseng can be effectively extracted as fluids such as alcohols so aesthetic senses as decoration and medicinal effects as a drink including ginseng components can be achieved at the same time. COPYRIGHT KIPO 2017 ...

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Номер записи: 3
11-04-2016 дата публикации

Method of manufacturing handmade chopped noodles

Номер: KR0101611160B1
Автор: 윤주영, 정순옥
Принадлежит: 윤주영, 정순옥

... 본 발명은 칼국수 제조방법에 관한 것으로, (a) 육수 용기에 해감된 재첩 120 ~ 200g, 물 0.5 ~ 1리터, 마른 멸치 7 ~ 10마리, 다시마 20 ~ 100g, 대파 20 ~ 50g, 양파 10 ~ 50g, 감자 10 ~ 30g 및 마른 새우 5 ~ 20g을 넣고 40 ~ 90분 정도 중불에서 가열한 후 건더기를 제거한 다음, 국물이 식지 않도록 약한 불에서 끓여 1인분의 육수를 준비하는 단계와; (b) 반죽기에 밀가루 9 ~ 11kg, 물 6.5 ~ 8리터, 소금 180 ~230g을 넣고 중속으로 10분간 반죽한 다음, 반죽을 비닐팩에 넣어 -5 ~ 5℃ 온도에서 10 ~ 14시간 저온 숙성한 후, 상기 숙성된 묽은 밀가루 반죽을 두께 3 ~ 4mm 및 굵기 2 ~ 4mm의 칼국수 면을 만드는 단계와; (c) 제면된 상기 칼국수 면을 25 ~ 35초간 센불에서 끓인 후, 50 ~ 85초 동안 찬물에 헹구어 물기를 제거한 다음, 칼국수 용기에 준비된 상기 칼국수 면 1인분에 상기 끓은 육수를 상기 칼국수 용기에 부어 칼국수를 완성하는 단계로 구성됨으로써, 칼국수 면발이 탄력성이 양호하여 식감이 매우 좋고, 재첩 육수를 사용하여 시원하면서도 영양가 높은 칼국수를 제공할 수 있는 특징이 있다.

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Номер записи: 4
22-05-2017 дата публикации

METHOD FOR PRODUCING LEAF TEA

Номер: KR1020170055638A
Автор: CHO, HAN SEONG, JEONG, SOON OK, CHO, HUI CHANG
Принадлежит:

Disclosed is a method for producing leaf tea. More specifically, provided is a method for producing leaf tea, comprising the following steps: (a) collecting raw leaves for tea; (b) cleaning the leaves for tea; (c) cutting the leaves for tea; (d) drying the leaves for tea; and (e) roasting the leaves for tea for 20-25 minutes by spraying water to the leaves for tea, drying the same for 10-15 minutes, and then repeating the procedures for several times. COPYRIGHT KIPO 2017 (5) Roasting step (S11) Collection step (S12) Cleaning step (S13) Cutting step (S14) Drying step (S16) Re-drying step ...

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Номер записи: 5
24-04-2018 дата публикации

METHOD FOR MANUFACTURING SOY SAUCE AND SOYBEAN PASTE BY USING SAP OF ACTINIDIA ARGUTA

Номер: KR101851524B1
Автор: JUNG, SOON OEK
Принадлежит: JUNG, SOON OEK

The present invention relates to a method for manufacturing soy sauce and soybean paste by using sap of Actinidia arguta. More specifically, the method comprises: (1) a step of manufacturing gardenia seed-added Actinidia arguta sap salt water having a salinity of 10-30% by adding salt and gardenia seed into the sap of Actinidia arguta collected from March to May; (2) a step of manufacturing boiled soybeans by using the sap of Actinidia arguta after washing soybeans with water, immersing the soybeans in water for at least 10 hours to soak the soybeans with the water, boiling the soybeans for four to five hours in water into which the Actinidia arguta sap salt water, manufactured in step (1), has been added, secondly boiling the soybeans, and then cooling the soybeans at 30-50°C; (3) a fermented soybean block manufacturing step of crushing the boiled soybeans, manufactured in step (2), molding the same in a certain shape, and drying and fermenting the molded soybean block; (4) an aging step ...

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Номер записи: 6
20-05-2015 дата публикации

BEAN NOODLE AND PREPARATION METHOD THEREOF

Номер: KR1020150054294A
Автор: YUN, JU YEONG, JUNG, SOON OK
Принадлежит:

The present invention relates to bean noodles and a preparation method thereof. The preparation method includes the steps of: (a) mixing and grinding of steamed beans (190 to 200 g), salt (5 to 7 g), sugar (10 to 14g), peanuts (5 to 7g), sesame seeds (4 to 8 g) in a blender for 150 to 190 seconds to prepare bean soup; (b) kneading a dough by adding flour (9 to 11kg), water (6.5 to 8 liters), and salt (180 to 230g) in a dough kneading device at an intermediate speed, aging the dough at -5 to 5°C for 10 to 14 hours, and prepare the noodles having the thickness of 3-4mm and width of 2-4mm from the aged and dilute dough; and (c) bolding the prepared noodle for 25-35 seconds, rinsing the noodle in cold water for 50 to 85 seconds, removing the residue moisture, and soaking the noodles in the bean soup in a bean noodle container to prepare the bean noodles for one person. The present invention has fine and elastic noodles to enhance the texture and is seasoned chopped buttercup seasonings to enhance ...

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Номер записи: 7
29-04-2016 дата публикации

MIXED RAW MATERIAL OF BEAN BYPRODUCTS AND MANUFACTURING METHOD OF BEAN PASTE USING SAME

Номер: KR1020160046528A
Автор: CHO, HAN SEONG, JEONG, SOON OK
Принадлежит:

Disclosed are a mixed raw material of bean byproducts and a manufacturing method of bean paste using the same. The mixed raw material of bean byproducts is formed by mixing bean water separated from the boiled bean, and dried kelp powder. COPYRIGHT KIPO 2016 ...

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Номер записи: 8
03-05-2018 дата публикации

METHOD FOR PREPARING SOY SAUCE AND SOYBEAN PASTE BY USING BOWER ACTINIDIA SAP

Номер: WO2018079895A1
Автор: JUNG, Soonoek
Принадлежит:

The present invention relates to a method for preparing soy sauce and soybean paste by using the Bower Actinidia sap and, more specifically, the present invention comprises: (1) a step of preparing salt water of gardenia fruit-added Bower Actinidia sap having a salt concentration of 10 to 30% by adding salt and gardenia fruits to the bower actinidia sap collected in March to May; (2) a step of preparing boiled soybean by using the Bower Actinidia sap, the step boiling, for 4-5 hours, soaked soybeans, which are washed with water and soaked in water for at least 10 hours, in water to which the salt water of Bower Actinidia sap prepared in step (1) is added, steaming the same, and then cooling the same to 30 to 50°C; (3) a fermented meju preparation step of crushing the boiled soybeans, which are prepared in step (2), then molding the same into an arbitrary shape and drying and fermenting the molded meju; (4) an aging step of putting the salt water of Bower Actinidia sap and the prepared fermented ...

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Номер записи: 9