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KR890014016A - How to Make Cotton Soup - Google Patents

How to Make Cotton Soup Download PDF

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Publication number
KR890014016A
KR890014016A KR1019880002789A KR880002789A KR890014016A KR 890014016 A KR890014016 A KR 890014016A KR 1019880002789 A KR1019880002789 A KR 1019880002789A KR 880002789 A KR880002789 A KR 880002789A KR 890014016 A KR890014016 A KR 890014016A
Authority
KR
South Korea
Prior art keywords
seaweed
extract
soup
baekhun
deodeok
Prior art date
Application number
KR1019880002789A
Other languages
Korean (ko)
Inventor
이인순
Original Assignee
이인순
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 이인순 filed Critical 이인순
Priority to KR1019880002789A priority Critical patent/KR890014016A/en
Publication of KR890014016A publication Critical patent/KR890014016A/en

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Abstract

내용 없음.No content.

Description

면 스프 제조 방법How to Make Cotton Soup

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (2)

감초, 당귀, 결명자, 마늘, 생강, 멸치, 김, 다시마, 양파, 무우, 더덕, 백훈을 120℃-150℃에서 고온살균 소독한 다음, 혼합하여 액기스를 추출하고, 이를 과립화하거나 분말화하므로서 면류용 스프가 제조됨을 특징으로 하는 제조방법.Licorice, Angelica, Cultivator, Garlic, Ginger, Anchovy, Seaweed, Seaweed, Seaweed, Onion, Radish, Deodeok and Baekhun are sterilized at 120 ℃ -150 ℃, then mixed to extract the extract, granulated or powdered The manufacturing method characterized in that the soup for noodles. 제 1 항에 있어서, 감초 4%, 당귀5%, 결명자7%, 마늘16%, 생강8%, 멸치25%, 김5%, 다시마15%, 양파5%, 무우5%, 더덕3%, 백훈2%씩을 잘혼합하여 혼합물2kg당 물 51의 비율로 첨가하여 2시간 정도 가압하여 액을 추출하고 급속히 냉동 건조기로 건조하거나 분무 건조기로 고속건조시켜 적당량의 소금을 넣어 포장하여서 된 면 스프 제조 방법.According to claim 1, Licorice 4%, Angelica 5%, Clarifier 7%, Garlic 16%, Ginger 8%, Anchovy 25%, Seaweed 5%, Kelp 15%, Onion 5%, Radish 5%, Deodeok 3%, Baekhun 2% each well mixed and added at a rate of 51 water per 2kg of mixture and pressurized for about 2 hours to extract the liquid and dried rapidly with a freeze dryer or a high speed drying with a spray dryer to prepare a noodles soup prepared by packing the appropriate amount of salt . ※ 참고사항:최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880002789A 1988-03-17 1988-03-17 How to Make Cotton Soup KR890014016A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880002789A KR890014016A (en) 1988-03-17 1988-03-17 How to Make Cotton Soup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880002789A KR890014016A (en) 1988-03-17 1988-03-17 How to Make Cotton Soup

Publications (1)

Publication Number Publication Date
KR890014016A true KR890014016A (en) 1989-10-21

Family

ID=68233350

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880002789A KR890014016A (en) 1988-03-17 1988-03-17 How to Make Cotton Soup

Country Status (1)

Country Link
KR (1) KR890014016A (en)

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A201 Request for examination
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19880317

PA0201 Request for examination

Patent event code: PA02012R01D

Patent event date: 19880317

Comment text: Request for Examination of Application

PG1501 Laying open of application
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Comment text: Notification of reason for refusal

Patent event date: 19900630

Patent event code: PE09021S01D

E601 Decision to refuse application
PE0601 Decision on rejection of patent

Patent event date: 19901130

Comment text: Decision to Refuse Application

Patent event code: PE06012S01D

Patent event date: 19900630

Comment text: Notification of reason for refusal

Patent event code: PE06011S01I