KR20030076812A - Manufacturing method of instant miso soup using seaweed - Google Patents
Manufacturing method of instant miso soup using seaweed Download PDFInfo
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- KR20030076812A KR20030076812A KR1020020015484A KR20020015484A KR20030076812A KR 20030076812 A KR20030076812 A KR 20030076812A KR 1020020015484 A KR1020020015484 A KR 1020020015484A KR 20020015484 A KR20020015484 A KR 20020015484A KR 20030076812 A KR20030076812 A KR 20030076812A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 16
- 235000015429 Mirabilis expansa Nutrition 0.000 title claims abstract description 13
- 244000294411 Mirabilis expansa Species 0.000 title claims abstract description 13
- 235000013536 miso Nutrition 0.000 title claims abstract description 13
- 241001474374 Blennius Species 0.000 title claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000015170 shellfish Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000005406 washing Methods 0.000 claims abstract description 5
- 244000005700 microbiome Species 0.000 claims abstract description 3
- 244000052616 bacterial pathogen Species 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 21
- 239000000843 powder Substances 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 claims 1
- 238000005303 weighing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000004576 sand Substances 0.000 abstract description 5
- 238000009461 vacuum packaging Methods 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 235000020639 clam Nutrition 0.000 description 28
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 241000237519 Bivalvia Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 229930003779 Vitamin B12 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- FDJOLVPMNUYSCM-WZHZPDAFSA-L cobalt(3+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2r)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+3].N#[C-].N([C@@H]([C@]1(C)[N-]\C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C(\C)/C1=N/C([C@H]([C@@]1(CC(N)=O)C)CCC(N)=O)=C\C1=N\C([C@H](C1(C)C)CCC(N)=O)=C/1C)[C@@H]2CC(N)=O)=C\1[C@]2(C)CCC(=O)NC[C@@H](C)OP([O-])(=O)O[C@H]1[C@@H](O)[C@@H](N2C3=CC(C)=C(C)C=C3N=C2)O[C@@H]1CO FDJOLVPMNUYSCM-WZHZPDAFSA-L 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000019639 meaty taste Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- -1 vitamin B12 Chemical compound 0.000 description 1
- 239000011715 vitamin B12 Substances 0.000 description 1
- 235000019163 vitamin B12 Nutrition 0.000 description 1
Classifications
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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 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
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
-
- 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
-
- 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
- B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
- B65B55/02—Sterilising, e.g. of complete packages
- B65B55/12—Sterilising contents prior to, or during, packaging
- B65B55/14—Sterilising contents prior to, or during, packaging by heat
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/34—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package
- B65D81/3415—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs or other articles intended to be cooked or heated within the package specially adapted to be heated in hot water, e.g. boil pouches
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
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- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Wood Science & Technology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
본 발명은 바지락 조개의 해조물을 이용하여 된장국을 만든 것으로 바지락의 쫄깃쫄깃한 육질과 독특한 맛과 향, 신선도를 그대로 유지시켜 식음시 포장용기에 스프와 뜨거운 물을 일정량 부어 간편하게 먹을 수 있도록 함에 특징이 있는 해조물을 이용한 즉석 된장국 제조방법에 관 한 것이다.The present invention is to make a miso soup using the seaweed of clam clam clam to keep the chewy meat and unique taste and aroma, freshness of clam clam to pour soup and hot water in a packaging container during food and drink to eat easily It relates to a method of making instant miso soup using seaweed.
본 발명은 바지락 조개가 살아 있는 활패 상태에서 물 1말 정도에서 3분내지 5분사이에서 세척하며 이후 다시 물 1말에서 하절기에는 약 5시간 동절기에는 약 10시간정도 담아두어 바지락이 머금고 있는 진흙이나 모래등을 모두 밖으로 배출시킨 상태에서 건져 세척기로 이동하여 약 10분정도 각각 세척하며 다시 깨끗한 물로 서 약 2분에서 5분 정도 헹군후 활패를 약 15분정도 그름망에 올려 수분을 제거하고 5∼7마리 (약 35g)정도 용량을 레트로트 살균 포장지에 넣고 진공 포장을 하며 멸균실로 이동하여 80℃∼120℃ 사이의 온도에서 35분에서 45분 정도 열을 가하여 바지락 조개에 있는 미생물이나 균을 박멸시킨 다음 진공 포장상태로 300g정도의 용기에 넣고 복합된장분말스프 7g을 포장 상태에서 넣은후 뚜껑으로 덮어 포장을 하여서 된 것이다.In the present invention, the clam clam is washed in between 1 minute to 3 minutes to 5 minutes in a live shell, and then the water is stored at about 5 hours in summer and about 10 hours in summer. After draining out all the sand or sand, move it to the washing machine and wash it for about 10 minutes, and then rinse with clean water for about 2 to 5 minutes, and then remove the moisture on the net for about 15 minutes to remove moisture. Place about 7g (about 35g) into Retrot sterilization package, vacuum packing, transfer to sterilization chamber and heat for 35 ~ 45 minutes at temperature between 80 ℃ ~ 120 ℃ to remove microorganisms and germs in clam shellfish. After erasing, put it in a container of about 300g in vacuum packaging, put 7g of mixed powdered soup in a package, and wrap it with a lid.
Description
본 발명은 바지락 조개등의 해조물을 이용하여 된장국을 만든 것으로 바지락의 쫄깃쫄깃한 육질과 독특한 맛과 향, 신선도를 그대로 유지시켜 식음시 포장용기에 스프와 뜨거운 물을 일정량 부어 간편하게 먹을 수 있도록 함에 특징이 있는 해조물을 이용한 즉석 된장국 제조방법에 관 한 것이다.The present invention is to make miso soup by using seaweed such as clam shellfish clam to keep the chewy meat and unique taste and aroma, freshness of clam clam to pour a certain amount of soup and hot water in a packaging container during food and beverage to eat easily It is about a method for manufacturing instant miso soup using seaweed.
바지락 조개에는 육질에 함유된 타우린에 의해 간의 해독기능을 촉진하며 간염예방과 숙취해소에 특효가 있고, 또한 비타민 B12를 비롯해 칼슘, 철분도 풍부하여 간 기능 개선에 효과가 있고 체내 콜레스테롤 흡수를 억제하는 성분이 함유되어 있고, 인체의 콜레스테롤 수치를 낮추는데 효과적인 작용을 하고 있다.The clam shellfish promotes liver detoxification by taurine contained in meat, and is effective in preventing hepatitis and hangover. Also, it is rich in calcium and iron, including vitamin B12, which is effective in improving liver function and suppressing the absorption of cholesterol in the body. Contains ingredients and is effective in lowering cholesterol levels in the body.
이러한 바지락 조개를 종래에는 대부분 된장이나 순두부찌개등에 첨가 식품으로 넣어 다른 음식에 부수적으로 맛을 내는데 그치고 있으며 조리하는 과정에서 영양소가 많이 파괴 되면서 바지락 특유의 맛과 향이 많이 없어진다.The clam clam is conventionally added to the miso or soft tofu stew, etc., added to other foods, and additionally flavored with other foods. As the nutrients are destroyed during the cooking process, the unique flavor and aroma of clam disappear.
본 발명은 이러한 점을 고려하여 바지락 조개의 영양소를 최대한 살리면서 맛과 향을 낼수 가 있게 바지락 조개만를 세척후 진공포장하여 식음시 복합 된장분말스프와 함께 혼합하여 온수를 넣은 다음 즉석에서 먹을 수 있도록 한 것으로 이의 가공공정을 상세히 설명하면 다음과 같다.In consideration of this point, the present invention is to wash the clam clam after vacuum so that the taste and aroma can be made while maximizing the nutrients of clam clam, and then mixed with a doenjang powder soup mixed with water during food and drinking so that you can eat immediately. The processing process thereof will be described in detail as follows.
제 1 공정(토사공정)1st process (earth and sand process)
바지락 조개가 살아 있는 활패상태에서 물에 세척하는 공정으로 물 1말에 3분에서 5분사이에서 1차적으로 표면에 묻어있는 오물이나 흙을 씻어낸다.The clam clam is washed with water in the lively state of shellfish, and it cleans the dirt or soil on the surface for the first time between 3 and 5 minutes at the end of water.
이후 다시 활패 상태에서 물 1말에서 하절기에는 약 5시간 동절기에는 약 10시간정도 담아둔다.After that, in a state of freshness, the water is stored at the end of about 5 hours in summer and about 10 hours in winter.
이렇게 담아두면 활패 상태의 바지락 조개가 머금고 있는 진흙이나 모래등을 모두 밖으로 배출하게 된다.In this way, the mud or sand contained in the shellfish clam will be discharged outward.
제 2공정(세척공정)Second Process (Washing Process)
제1공정을 거친 바지락 조개를 활패 상태에서 건져 세척기로 이동하여 약 10분정도 각각 세척 한다.The clam clam, which passed through the first step, is removed from the shell and moved to the washing machine for about 10 minutes.
이 공정에서는 활패 상태에서 배출된 진흙이나 모래등을 모두 씻어낸다.In this process, all mud or sand discharged from the shell is washed out.
제 3 공정(행굼공정)Third process (rinse process)
바지락 조개의 세척이 끝난후의 다음 공정으로 깨끗한 물로서 약 2분에서 5분 정도 행궈 준다.After washing clam clam, the next step is to rinse it for 2 to 5 minutes with clean water.
제 4 공정(수분제거공정)4th process (water removal process)
행굼이 끝난 활패를 약 15분정도 그름망에 올려 수분을 제거한다.Place the finished hangtag on the net for about 15 minutes to remove moisture.
제 5 공정(진공포장공정)5th process (vacuum packaging process)
제4공정을 거친 바지락 조개를 활패 상태로 5∼7마리(약 35g)정도 용량을 레트로트 살균 포장지에 넣고 진공 포장을 한다.The clam shells, which have undergone the 4th process, are placed in a freshly packed state with about 5 to 7 (about 35 g) in a Retrot sterilized wrapper and vacuum packed.
제 6 공정(멸균공정)6th process (sterilization process)
상기 공정에서 나온 진공포장 상태에서 멸균실로 이동하여 80℃∼120℃ 사이의 온도에서 35분에서 45분 정도 열을 가하여 바지락 조개에 있는 미생물이나 균을 박멸시킨다.Transfer to the sterilization chamber in the vacuum packaging state from the process and heat for 35 to 45 minutes at a temperature between 80 ℃ to 120 ℃ to kill microorganisms or bacteria in the clam clam.
제 7 공정(용기포장공정)7th process (container packing process)
멸균공정을 거친 바지락 조개를 진공 포장상태로 300g정도의 용기에 넣고 복합된장분말스프 7g을 포장 상태에서 넣은후 뚜껑으로 덮어 포장을 완성한다.Sterilized clam clam is placed in a container of about 300g in a vacuum package, 7g mixed bean flour soup is put in a package, and then covered with a lid to complete the packaging.
이와 같이된 본 발명의 즉석 바지락 된장국을 식음 하고자 하면 뚜껑을 열고 진공 포장된 바지락 조개를 용기에 담은 다음 복합된장 분말스프를 넣고서 약 80℃에서 100℃정도의 온수 200g정도를 부어 담은후 뚜껑을 다시 덮어 약 1분정도 경과한후에 먹으면 되는 것이다.In order to cool the instant clam miso soup of the present invention as described above, open the lid, put the vacuum-packed clam clam into a container, and then put the complex miso powder soup and pour 200 g of hot water at about 80 ° C. to 100 ° C. Cover about 1 minute after eating.
이와 같은 즉석 된장국에 있어 바지락을 제첩이나 모시조개 백합등을 사용하여서도 위와 같은 공정을 거쳐 즉석 된장국으로 만들수 있는 것이다.In such instant miso soup, clams can be made into instant miso soup by using the same method as above.
이와 같이된 본 발명은 식음시 온수를 용기에 1분에서 2분정도 경과하면 곧바로 먹을 수 있어 바지락 조개의 독특한 쫄깃쫄깃한 육질 맛과 향은 물론 된장맛을 낼 수 있고 살균 진공 포장을 하여 방부제를 사용하지 않고서도 오랜기간 변질되지 않게 보관이 가능하며 식음자의 기호에 온수의 온도를 낮게 또는 높게하여 먹을 수 있도록 한 것이다.The present invention as described above can be eaten immediately after 1 to 2 minutes in the container of hot water during food and beverage can give the unique chewy meaty taste and aroma of miso flavor as well as sterilized vacuum packaging using preservatives It can be stored for a long time without being deteriorated without being eaten.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020015484A KR20030076812A (en) | 2002-03-21 | 2002-03-21 | Manufacturing method of instant miso soup using seaweed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020015484A KR20030076812A (en) | 2002-03-21 | 2002-03-21 | Manufacturing method of instant miso soup using seaweed |
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| KR20030076812A true KR20030076812A (en) | 2003-09-29 |
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| KR1020020015484A Ceased KR20030076812A (en) | 2002-03-21 | 2002-03-21 | Manufacturing method of instant miso soup using seaweed |
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Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6024168A (en) * | 1983-07-18 | 1985-02-06 | Shirahama Food:Kk | Food |
| KR860000391A (en) * | 1984-06-23 | 1986-01-28 | 원본미기재 | Scrap steel manufacturing method and apparatus |
| KR880000330A (en) * | 1986-06-06 | 1988-03-25 | 원본미기재 | Fine granules based on silica, their preparation and use as elastomeric reinforcing agents |
| KR920021054A (en) * | 1991-05-07 | 1992-12-18 | 장기하 | Instant soup made from miso and its manufacturing method |
| KR930011868A (en) * | 1991-12-06 | 1993-07-20 | 유영학 | How to make instant miso stew |
| KR940023392A (en) * | 1993-04-23 | 1994-11-17 | 이종기 | Instant seafood soup composition |
| KR950005209A (en) * | 1993-08-24 | 1995-03-20 | 김정순 | Instant soup with the theme of cabbage and miso |
| KR100369588B1 (en) * | 2000-01-03 | 2003-01-30 | 김영기 | Method of Fabricating Instant Shellfish Soup |
| KR20030038181A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of clam clam soup |
| KR20030038183A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of seafood soup |
| KR20030038182A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of clam clam soup |
-
2002
- 2002-03-21 KR KR1020020015484A patent/KR20030076812A/en not_active Ceased
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6024168A (en) * | 1983-07-18 | 1985-02-06 | Shirahama Food:Kk | Food |
| KR860000391A (en) * | 1984-06-23 | 1986-01-28 | 원본미기재 | Scrap steel manufacturing method and apparatus |
| KR880000330A (en) * | 1986-06-06 | 1988-03-25 | 원본미기재 | Fine granules based on silica, their preparation and use as elastomeric reinforcing agents |
| KR920021054A (en) * | 1991-05-07 | 1992-12-18 | 장기하 | Instant soup made from miso and its manufacturing method |
| KR930011868A (en) * | 1991-12-06 | 1993-07-20 | 유영학 | How to make instant miso stew |
| KR940023392A (en) * | 1993-04-23 | 1994-11-17 | 이종기 | Instant seafood soup composition |
| KR950005209A (en) * | 1993-08-24 | 1995-03-20 | 김정순 | Instant soup with the theme of cabbage and miso |
| KR100369588B1 (en) * | 2000-01-03 | 2003-01-30 | 김영기 | Method of Fabricating Instant Shellfish Soup |
| KR20030038181A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of clam clam soup |
| KR20030038183A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of seafood soup |
| KR20030038182A (en) * | 2001-11-08 | 2003-05-16 | 정선우 | Processing method of clam clam soup |
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