PRODUCING METHODS OF BREWED RICE SOY SAUCE WITH CONTAINING RICE FUNCTIONAL NUTRIENTS
PURPOSE: Meat stock for sliced raw fish in water mixed with spicy sauce and a producing method thereof are provided to offer excellent functionality and the stability of the meat stock to users. CONSTITUTION: A producing method of meat stock for sliced raw fish in water mixed with spicy sauce compri...
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| creator | GOO, HOO MO OH, MOO PARK, KWANG KUN SEO, JUN YEONG OH, SANG HO |
| description | PURPOSE: Meat stock for sliced raw fish in water mixed with spicy sauce and a producing method thereof are provided to offer excellent functionality and the stability of the meat stock to users. CONSTITUTION: A producing method of meat stock for sliced raw fish in water mixed with spicy sauce comprises the following steps: mixing 100 parts of water by weight, 1-15 parts of radish by weight, 1-5 parts of short-necked clam by weight, 0.5-10 parts of roasted mulberry branches by weight, 0.1-5 parts of kalopanax pictus by weight, 0.5-10 parts of onion by weight, 0.5-10 parts of red pepper by weight, 0.5-10 parts of cabbage by weight, 0.5-10 parts of spring onion by weight, 0.5-10 parts of ginger by weight, 0.5-15 parts of carrot by weight, 0.5-10 parts of garlic by weight, 0.5-10 parts of dried shrimp by weight, 0.1-5 parts of salt by weight, and 0.1-5 parts of slicornia herbacea powder; heating the mixture before adding sugar, red pepper powder, red pepper paste, and other ingredients; and storing the obtained meat stock at 0-4 deg C. |
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CONSTITUTION: A producing method of meat stock for sliced raw fish in water mixed with spicy sauce comprises the following steps: mixing 100 parts of water by weight, 1-15 parts of radish by weight, 1-5 parts of short-necked clam by weight, 0.5-10 parts of roasted mulberry branches by weight, 0.1-5 parts of kalopanax pictus by weight, 0.5-10 parts of onion by weight, 0.5-10 parts of red pepper by weight, 0.5-10 parts of cabbage by weight, 0.5-10 parts of spring onion by weight, 0.5-10 parts of ginger by weight, 0.5-15 parts of carrot by weight, 0.5-10 parts of garlic by weight, 0.5-10 parts of dried shrimp by weight, 0.1-5 parts of salt by weight, and 0.1-5 parts of slicornia herbacea powder; heating the mixture before adding sugar, red pepper powder, red pepper paste, and other ingredients; and storing the obtained meat stock at 0-4 deg C.</description><language>eng ; kor</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2011</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20111101&DB=EPODOC&CC=KR&NR=101078711B1$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20111101&DB=EPODOC&CC=KR&NR=101078711B1$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>GOO, HOO MO</creatorcontrib><creatorcontrib>OH, MOO</creatorcontrib><creatorcontrib>PARK, KWANG KUN</creatorcontrib><creatorcontrib>SEO, JUN YEONG</creatorcontrib><creatorcontrib>OH, SANG HO</creatorcontrib><title>PRODUCING METHODS OF BREWED RICE SOY SAUCE WITH CONTAINING RICE FUNCTIONAL NUTRIENTS</title><description>PURPOSE: Meat stock for sliced raw fish in water mixed with spicy sauce and a producing method thereof are provided to offer excellent functionality and the stability of the meat stock to users. 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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | PRODUCING METHODS OF BREWED RICE SOY SAUCE WITH CONTAINING RICE FUNCTIONAL NUTRIENTS |
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