Method for production of dried pollack Kimchi
The present invention relates to a method for producing Theragra chalcogramma cabbage pickles using meat broth and fragments of Theragra chalcogramma, wherein the Theragra chalcogramma kimchi produced by the method of the present invention has a profound flavor, is aromatic, and has a clean taste. I...
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| creator | JUNG, EUI JUN CHO, YONG HYEN WANG, CHEOL JU KIM, SOON YEAL KIM, DONG SOO YOON, DEOK IHN |
| description | The present invention relates to a method for producing Theragra chalcogramma cabbage pickles using meat broth and fragments of Theragra chalcogramma, wherein the Theragra chalcogramma kimchi produced by the method of the present invention has a profound flavor, is aromatic, and has a clean taste. In addition, the Theragra chalcogramma kimchi produced by the method of the present invention does not get soft even after storage for a long time, and has an effect of maintaining a crispy taste for a long time.
본 발명은 황태육수와 황태절편을 이용한 황태배추김치의 제조방법에 관한 것으로, 본 발명의 방법에 의해 제조된 황태김치는 황태 향이 그윽하게 나고, 고소하고, 담백한 맛이 난다. 또한, 본 발명의 방법에 의해 제조된 황태김치는 오래 보관하여도 물러지지 않고, 아삭한 맛을 오래 유지할 수 있는 효과가 발휘된다. |
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본 발명은 황태육수와 황태절편을 이용한 황태배추김치의 제조방법에 관한 것으로, 본 발명의 방법에 의해 제조된 황태김치는 황태 향이 그윽하게 나고, 고소하고, 담백한 맛이 난다. 또한, 본 발명의 방법에 의해 제조된 황태김치는 오래 보관하여도 물러지지 않고, 아삭한 맛을 오래 유지할 수 있는 효과가 발휘된다.</description><language>eng ; kor</language><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS ; THE PRESERVED, RIPENED, OR CANNED PRODUCTS ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2018</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=20181011&DB=EPODOC&CC=KR&NR=20180111146A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25543,76293</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20181011&DB=EPODOC&CC=KR&NR=20180111146A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JUNG, EUI JUN</creatorcontrib><creatorcontrib>CHO, YONG HYEN</creatorcontrib><creatorcontrib>WANG, CHEOL JU</creatorcontrib><creatorcontrib>KIM, SOON YEAL</creatorcontrib><creatorcontrib>KIM, DONG SOO</creatorcontrib><creatorcontrib>YOON, DEOK IHN</creatorcontrib><title>Method for production of dried pollack Kimchi</title><description>The present invention relates to a method for producing Theragra chalcogramma cabbage pickles using meat broth and fragments of Theragra chalcogramma, wherein the Theragra chalcogramma kimchi produced by the method of the present invention has a profound flavor, is aromatic, and has a clean taste. In addition, the Theragra chalcogramma kimchi produced by the method of the present invention does not get soft even after storage for a long time, and has an effect of maintaining a crispy taste for a long time.
본 발명은 황태육수와 황태절편을 이용한 황태배추김치의 제조방법에 관한 것으로, 본 발명의 방법에 의해 제조된 황태김치는 황태 향이 그윽하게 나고, 고소하고, 담백한 맛이 난다. 또한, 본 발명의 방법에 의해 제조된 황태김치는 오래 보관하여도 물러지지 않고, 아삭한 맛을 오래 유지할 수 있는 효과가 발휘된다.</description><subject>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</subject><subject>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2018</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND1TS3JyE9RSMsvUigoyk8pTS7JzM9TyE9TSCnKTE1RKMjPyUlMzlbwzsxNzsjkYWBNS8wpTuWF0twMym6uIc4euqkF-fGpxQWJyal5qSXx3kFGBoYWBoZAYGLmaEycKgBMKCqp</recordid><startdate>20181011</startdate><enddate>20181011</enddate><creator>JUNG, EUI JUN</creator><creator>CHO, YONG HYEN</creator><creator>WANG, CHEOL JU</creator><creator>KIM, SOON YEAL</creator><creator>KIM, DONG SOO</creator><creator>YOON, DEOK IHN</creator><scope>EVB</scope></search><sort><creationdate>20181011</creationdate><title>Method for production of dried pollack Kimchi</title><author>JUNG, EUI JUN ; CHO, YONG HYEN ; WANG, CHEOL JU ; KIM, SOON YEAL ; KIM, DONG SOO ; YOON, DEOK IHN</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_KR20180111146A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>eng ; kor</language><creationdate>2018</creationdate><topic>CHEMICAL RIPENING OF FRUIT OR VEGETABLES</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS</topic><topic>THE PRESERVED, RIPENED, OR CANNED PRODUCTS</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JUNG, EUI JUN</creatorcontrib><creatorcontrib>CHO, YONG HYEN</creatorcontrib><creatorcontrib>WANG, CHEOL JU</creatorcontrib><creatorcontrib>KIM, SOON YEAL</creatorcontrib><creatorcontrib>KIM, DONG SOO</creatorcontrib><creatorcontrib>YOON, DEOK IHN</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JUNG, EUI JUN</au><au>CHO, YONG HYEN</au><au>WANG, CHEOL JU</au><au>KIM, SOON YEAL</au><au>KIM, DONG SOO</au><au>YOON, DEOK IHN</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for production of dried pollack Kimchi</title><date>2018-10-11</date><risdate>2018</risdate><abstract>The present invention relates to a method for producing Theragra chalcogramma cabbage pickles using meat broth and fragments of Theragra chalcogramma, wherein the Theragra chalcogramma kimchi produced by the method of the present invention has a profound flavor, is aromatic, and has a clean taste. In addition, the Theragra chalcogramma kimchi produced by the method of the present invention does not get soft even after storage for a long time, and has an effect of maintaining a crispy taste for a long time.
본 발명은 황태육수와 황태절편을 이용한 황태배추김치의 제조방법에 관한 것으로, 본 발명의 방법에 의해 제조된 황태김치는 황태 향이 그윽하게 나고, 고소하고, 담백한 맛이 난다. 또한, 본 발명의 방법에 의해 제조된 황태김치는 오래 보관하여도 물러지지 않고, 아삭한 맛을 오래 유지할 수 있는 효과가 발휘된다.</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for production of dried pollack Kimchi |
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