KR20030038183A - Processing method of seafood soup - Google Patents
Processing method of seafood soup Download PDFInfo
- Publication number
- KR20030038183A KR20030038183A KR1020010069628A KR20010069628A KR20030038183A KR 20030038183 A KR20030038183 A KR 20030038183A KR 1020010069628 A KR1020010069628 A KR 1020010069628A KR 20010069628 A KR20010069628 A KR 20010069628A KR 20030038183 A KR20030038183 A KR 20030038183A
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- KR
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- minutes
- clam
- water
- seafood
- lily
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 17
- 235000014347 soups Nutrition 0.000 title claims abstract description 8
- 238000003672 processing method Methods 0.000 title claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 241000234435 Lilium Species 0.000 claims abstract description 10
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 10
- 235000020638 mussel Nutrition 0.000 claims abstract description 10
- 241000238557 Decapoda Species 0.000 claims abstract description 9
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 6
- 235000009852 Cucurbita pepo Nutrition 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 235000020354 squash Nutrition 0.000 claims abstract description 6
- 235000009899 Agrostemma githago Nutrition 0.000 claims abstract description 5
- 244000178320 Vaccaria pyramidata Species 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000004576 sand Substances 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 235000008397 ginger Nutrition 0.000 claims abstract description 3
- 244000144972 livestock Species 0.000 claims abstract 2
- 239000008213 purified water Substances 0.000 claims abstract 2
- 235000020639 clam Nutrition 0.000 claims description 17
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000015170 shellfish Nutrition 0.000 claims description 3
- 241000036848 Porzana carolina Species 0.000 claims 1
- 239000002689 soil Substances 0.000 abstract description 4
- 238000005406 washing Methods 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241001474374 Blennius Species 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 12
- 241000237519 Bivalvia Species 0.000 description 8
- 241000894431 Turbinidae Species 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 241000238017 Astacoidea Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C29/00—Processing shellfish or bivalves, e.g. oysters, lobsters; Devices therefor, e.g. claw locks, claw crushers, grading devices; Processing lines
- A22C29/02—Processing shrimps, lobsters or the like ; Methods or machines for the shelling of shellfish
- A22C29/021—Cleaning operations on shellfish, e.g. evisceration, brushing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/001—Packaging other articles presenting special problems of foodstuffs, combined with their conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 바다에서 서식하는 자연산 해물과 양념을 섞어 얼큰한 맛과 해물의 향이 베어 나오도록하여 즉석에서 먹을 수 있도록 가공한 해물탕의 가공방법에 관 한 것이다.The present invention relates to a processing method of a seafood soup that is processed so that it can be eaten on the fly by mixing the seafood and seasonings inhabiting the sea and bringing out the flavor and aroma of seafood.
본 발명은 바지락 과 백합, 홍합, 꼬막, 소라, 개조개 가 살아 있는 활패상태에서 물 1말에 3분에서 5분사이에서 1차적으로 표면에 묻어있는 오물이나 흙을 씻어내는데 하절기에는 약 5시간 동절기에는 약 10시간정도 담아두어 활패가 머금고 있는 흙이나 모래등을 모두 밖으로 배출시키며 다시 세척기로 이동하여 약 10분정도 각각 세척 하며 마지막으로 깨끗한 정수 물로서 약 2분에서 5분 정도 헹궈 준후 행굼이 끝난 활패를 소금물을 녹여서된 염도 5℃에서 2분에서 3분사이로 세척하며 활패 상태로 멸균처리하여 물 590∼610g과 바지락 육수 80∼90g을 혼합하여 레트로트 살균 포장지에 넣고 고추가루 20g, 간장 30g, 고추장 80g, 마늘 20g, 생강 10∼15g, 조미료 1g, 미향 10∼20g 해물탕양념장 15∼25g을 혼합하여 쭈꾸미 25∼35g, 새우 5∼15g, 백합조개 5∼15g, 조개살 15∼25g, 홍합 25∼35g, 꼬막 25∼35g, 소라 15∼25g, 개조개 10∼20g을 각각 넣은후 레트로트 살균 포장지로서 포장하여서 된 것임.The present invention is to wash the soil or soil on the surface of the clam and lily, mussels, cockle, seashells, seashells, the first three to five minutes at the end of the water in a live bowing state in the summer about 5 hours winter After about 10 hours, put out all the soil and sand, which is full of livestock, and move it back to the washing machine for 10 minutes each. Finally, rinse it for 2 to 5 minutes with clean purified water. Wash the finished fresh plaques with salted salt at 5 ℃ for 2 to 3 minutes, sterilize them in a fresh form and mix them with 590-610g of water and 80-90g of clam broth. , 80g red pepper paste, garlic 20g, ginger 10-15g, seasoning 1g, unflavored 10-20g seafood soup marinated 15-25g, squash 25-35g, shrimp 5-15g, lily clam 5-15g, clam 15-2 5g, 25 ~ 35g mussel, 25 ~ 35g cocktail, 15 ~ 25g seashell, 10 ~ 20g seaweed, respectively.
Description
본 발명은 바다에서 서식하는 자연산 해물과 양념을 섞어 얼큰한 맛과 해물의 향이 베어 나오도록하여 즉석에서 먹을 수 있도록 가공한 해물탕의 가공방법에 관 한 것이다.The present invention relates to a processing method of a seafood soup that is processed so that it can be eaten on the fly by mixing the seafood and seasonings inhabiting the sea and bringing out the flavor and aroma of seafood.
종래에도 음식 식단에 해물탕이 올라 오고 있으나 일정한 바다 해물 재료들을 냉동실에 보관 하였다가 해물탕을 먹고자 할 경우 이를 양념과 함께 솥에 넣고 일정시간 끓인후에 먹고 있는 실정이다.Conventionally, the seafood soup has been coming up in the food diet, but if you want to eat the seafood seafood after storing certain sea seafood ingredients in the freezer is put in a pot with condiments and boiled after a certain time to eat.
그러나 이러한 종래의 해물탕은 조리하는 사람에 따라 맛이 다양하게 변하여 일정한 맛을 내지 못하며 가격도 천차만별로 아직까지 우리 식단에 규격화되지 못하고 있는 실정이다.However, the conventional seafood soup is a variety of tastes vary depending on the person who cooks does not give a constant taste and prices are not yet standardized in our diet yet.
본 발명은 이러한 점을 고려하여 바다의 자연산 해물을 이용하여 일정한 용량과 바지락 육수를 혼합하여 가공후 멸균 포장하여 식음자의 기호에 따라 차거운 상태에서 먹거나 그릇에 담아 전자렌지나 포장지를 그대로 온수에 넣어 데운후 먹을 수 있도록 한 것이로 이의 가공공정을 상세히 설명하면 다음과 같다.In consideration of this point, the present invention mixes a fixed amount and clam broth using natural seafood of the sea and sterilizes it after processing, and eats it in a cold state according to the taste of food and drink or puts it in a bowl and heats it as it is in a microwave or wrapping paper After eating it is described in detail the processing process as follows.
제 1 공정(토사공정)1st process (earth and sand process)
바지락 과 백합, 홍합, 꼬막, 소라, 개조개, 북방조개, 쭈꾸미, 가재, 새우가 살아 있는 활패상태에서 물에 세척하는 공정으로 물 1말에 3분에서 5분사이에서 1차적으로 표면에 묻어있는 오물이나 흙을 씻어낸다.The clams, lilies, mussels, cockles, seashells, clams, northern clams, squash, lobsters, and shrimps are washed in water in a lively state. Wash off dirt or soil.
제 2 공정(탈각공정)2nd process (deshelling process)
이후 조개류의 껍질와 살을 분리하는 작업을 한다.After that, the shells and flesh of shellfish are separated.
제 3 공정(세척공정)3rd process (washing process)
제1공정을 거친 바지락 과 백합, 홍합, 꼬막, 소라, 개조개, 북방조개, 쭈꾸미, 가재, 새우 청정수에 담아 약 10분정도 각각 세척 한다.The clam, lily, mussel, cockle, turban shell, turban shell, northern clam, squash, crayfish, shrimp clean water are washed for about 10 minutes.
이 공정에서는 활패 상태에서 배출된 흙이나 모래등을 모두 씻어낸다.This process washes away any dirt or sand discharged from the bow.
제 4 공정(행굼공정)4th process (rinse process)
바지락 과 백합, 홍합, 꼬막, 소라, 개조개, 북방조개, 쭈꾸미, 가재, 새우의 세척이 끝난후의 다음 공정으로 깨끗한 물로서 약 2분에서 5분 정도 행궈 준다.After washing clams, lilies, mussels, cocktails, turban shells, clams, northern clams, squash, crayfish and shrimp, the next step is to clean them for 2 to 5 minutes with clean water.
제 5 공정(염수세척공정)5th process (saline washing process)
행굼이 끝난 활패를 소금물을 녹여서된 염도 5℃에서 2분에서 3분사이로 세척하며 활패 상태로 멸균처리한다.After finishing the rinse, the salt is dissolved in brine, and the salt is washed at 5 ° C for 2 to 3 minutes and sterilized in the form of mold.
제 6 공정(혼합 및 포장공정)6th process (mixing and packaging process)
이 공정은 바지락 과 백합, 홍합, 꼬막, 소라, 개조개, 북방조개, 쭈꾸미, 가재, 새우를 혼합하여 포장하는 공정으로 물 590∼610g과 바지락 육수 80∼90g을혼합하여 레트로트 살균 포장지에 넣고 고추가루 20g, 간장 30g, 고추장 80g, 마늘 20g, 생강 10∼15g, 조미료 1g, 미향 10∼20g 해물탕양념장 15∼25g을 혼합하여 쭈꾸미 25∼35g, 새우 5∼15g, 백합조개 5∼15g, 조개살 15∼25g, 홍합 25∼35g, 꼬막 25∼35g, 소라 15∼25g, 개조개 10∼20g을 각각 넣은후 레트로트 살균 포장지로서 포장을 한다.This process is a mixture of clams, lilies, mussels, komak, turban shells, turban shells, northern clams, squash, lobsters, and shrimps. Powder 20g, Soy Sauce 30g, Gochujang 80g, Garlic 20g, Ginger 10-15g, Seasoning 1g, Unflavored 10-20g Seafood Soup Sauce Sauce Mixture 25-25g, Shrimp 5-15g, Lily shell 5-15g, Shellfish 15 25 g, mussel 25-35 g, kok 25-35 g, conch 15-25 g, and remodeled 10-20 g, respectively, are packaged as Retrot sterilization wrapping paper.
이렇게 레트로트 살균 포장지로서 포장을 한 상태에서 살균처리하면 방부제처리를 하지 않은 상태에서도 장기간 보관이 가능하며 원래의 맛을 그대로 보존이 가능하다.If the sterilization treatment is done in the state of packaging as Retrot sterilization wrapping paper, it can be stored for a long time even without preservative treatment, and the original taste can be preserved as it is.
이와 같이된 본 발명은 각종 해물을 일정한 용량으로 혼합하고 양념을 첨가함과 아울러 바지락 조개의 육수를 사용하므로 독특한 맛과 향을 낼 수 있고 바지락 과 백합, 홍합, 꼬막, 소라, 개조개의 쫄깃쫄깃한 육질이 살아 있고 살균 포장을 하여 방부제를 사용하지 않고서도 오랜기간 변질되지 않게 보관이 가능하며 식음시 즉석에서 그릇에 옮겨 전자렌지에 데우거나 포장지에 담겨진 상태에서 온수에 담아 데운후 먹을 수 있도록 한 것이다.Thus, the present invention mixes various seafood in a constant capacity and adds seasonings, and also uses broth of clam clam, which can give a unique taste and aroma, and the clam meat of clam and lily, mussel, cockle, seashell, and modified dog This live and sterilized packaging can be stored for a long time without deterioration without using preservatives, and when it is eaten, it can be immediately transferred to a bowl and warmed in a microwave oven or put in hot water in a wrapping paper to eat.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010069628A KR20030038183A (en) | 2001-11-08 | 2001-11-08 | Processing method of seafood soup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010069628A KR20030038183A (en) | 2001-11-08 | 2001-11-08 | Processing method of seafood soup |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20030038183A true KR20030038183A (en) | 2003-05-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010069628A Ceased KR20030038183A (en) | 2001-11-08 | 2001-11-08 | Processing method of seafood soup |
Country Status (1)
| Country | Link |
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| KR (1) | KR20030038183A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030076812A (en) * | 2002-03-21 | 2003-09-29 | 정선우 | Manufacturing method of instant miso soup using seaweed |
| KR100715148B1 (en) * | 2006-12-06 | 2007-05-11 | 안승옥 | Clam haejangguk |
| CN102670724A (en) * | 2012-05-18 | 2012-09-19 | 南京中医药大学 | Composition with effect of treating diabetes and preparation method and application thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920021063A (en) * | 1991-05-15 | 1992-12-18 | 김정순 | Instant Nordic Composition |
| KR920021053A (en) * | 1991-05-07 | 1992-12-18 | 장기하 | Instant soup made with seaweed and its manufacturing method |
| KR940023392A (en) * | 1993-04-23 | 1994-11-17 | 이종기 | Instant seafood soup composition |
| KR940023393A (en) * | 1993-04-23 | 1994-11-17 | 이종기 | Instant Daegu Maeuntang Composition |
| KR950016592A (en) * | 1993-12-27 | 1995-07-20 | 유영학 | Instant seafood soup composition |
| KR20010095516A (en) * | 2000-04-10 | 2001-11-07 | 이종국 | Method of shellfish processing gravy from marine products |
-
2001
- 2001-11-08 KR KR1020010069628A patent/KR20030038183A/en not_active Ceased
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920021053A (en) * | 1991-05-07 | 1992-12-18 | 장기하 | Instant soup made with seaweed and its manufacturing method |
| KR920021063A (en) * | 1991-05-15 | 1992-12-18 | 김정순 | Instant Nordic Composition |
| KR940023392A (en) * | 1993-04-23 | 1994-11-17 | 이종기 | Instant seafood soup composition |
| KR940023393A (en) * | 1993-04-23 | 1994-11-17 | 이종기 | Instant Daegu Maeuntang Composition |
| KR950016592A (en) * | 1993-12-27 | 1995-07-20 | 유영학 | Instant seafood soup composition |
| KR20010095516A (en) * | 2000-04-10 | 2001-11-07 | 이종국 | Method of shellfish processing gravy from marine products |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20030076812A (en) * | 2002-03-21 | 2003-09-29 | 정선우 | Manufacturing method of instant miso soup using seaweed |
| KR100715148B1 (en) * | 2006-12-06 | 2007-05-11 | 안승옥 | Clam haejangguk |
| CN102670724A (en) * | 2012-05-18 | 2012-09-19 | 南京中医药大学 | Composition with effect of treating diabetes and preparation method and application thereof |
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