公开(公告)号：KR1020120064008A

公开(公告)日：2012-06-18

申请号：KR1020110062527

申请日：2011-06-27

Applicant: 강원대학교산학협력단 ,  농업회사법인 산나물박물관 주식회사

Inventor： 최면 ,  임재천 ,  김대중 ,  정지윤 ,  김태혁

IPC: A23L19/00 ,  A23L3/44 ,  A23B7/024

CPC classification number: A23L19/03 ,  A23B7/024 ,  A23V2002/00

Abstract: PURPOSE: A producing method of seasoned cirsium setidens blocks is provided to maintain the taste and the flavor of freshly harvested cirsium setidens for a long time. CONSTITUTION: A producing method of seasoned cirsium setidens blocks comprises the following steps: dressing and washing cirsium setidens, and dipping the cirsium setidens in 90-100 deg C for heat processing for 5-10 minutes; dipping the heat-processed cirsium setidens in cold water for 20-30 minutes, and dehydrating before cutting into 5-10cm; mixing 90-95wt% of purified water, 0.1-0.5wt% of acid, 0.1-1wt% of gum, 0.5-2wt% of starch, and 3-10wt% of saccharide to obtain a binder; mixing 80-90wt% of dehydrated cirsium setidens with cut shallot, green pepper, and sesame seeds, and adding 10-20wt% of binder into the mixture to obtain a seasoned cirsium setidens mixture; and freeze-drying the seasoned cirsium setidens mixture.

Abstract translation: 目的：提供一种经过长时间保存的新鲜采集的蓟马的味道和风味的经验丰富的蓟马块的生产方法。 构成：腌制蓟马块的生产方法包括以下步骤：修整和洗涤堇青石，并将堇青石浸入90-100℃进行加热5-10分钟; 将热处理的堇青石在冷水中浸泡20-30分钟，切成5-10cm之前脱水; 混合90-95wt％纯化水，0.1-0.5wt％酸，0.1-1wt％胶，0.5-2wt％淀粉和3-10wt％糖，得到粘合剂; 将80-90wt％的脱水蓟马与切碎的青葱，青椒和芝麻混合，并向混合物中加入10-20wt％的粘合剂以获得调味的蓟马混合物; 并冷冻干燥经验丰富的蓟马混合物。

公开(公告)号：KR1020110003754A

公开(公告)日：2011-01-13

申请号：KR1020090061185

申请日：2009-07-06

Applicant: 강원대학교산학협력단 ,  강원에프앤비영농조합법인

Inventor： 최면 ,  황하진 ,  임재천 ,  서동주 ,  유진균

IPC: A23L19/00 ,  A23B7/024

CPC classification number: A23L19/03 ,  A23B7/024 ,  A23L3/44 ,  A23V2002/00 ,  A23V2300/10

Abstract: PURPOSE: A producing method of a wild vegetable block is provided to extend the storage time of wild vegetables by freeze-drying a mixture of the wild vegetables and a binder, and to maintain the texture of the wild vegetables. CONSTITUTION: A producing method of a wild vegetable block using ligularia fischeri, pepper leaves, aster scaber comprises the following steps: washing wild vegetables; inserting the washed wild vegetables into 90deg C water and blanching for 5~15minutes; dehydrating the blanched wild vegetables, and mixing 30~56wt% of wild vegetables and 44~70wt% of binder formed with the water, gum, starch, and sugar; and freeze-drying the mixture.

Abstract translation: 目的：提供野生蔬菜块的生产方法，通过冷冻干燥野生蔬菜和粘合剂的混合物来延长野生蔬菜的储存时间，并保持野菜的质地。 构成：使用黄芪，胡椒叶，杏仁sc of的野生植物块的制备方法，包括以下步骤：冲洗野菜; 将洗涤过的野生蔬菜插入90℃C水中，漂白5〜15分钟; 将漂白的野生蔬菜脱水，混合30〜56％的野生蔬菜和44〜70％的与水，胶，淀粉和糖形成的粘合剂; 并冷冻干燥混合物。

公开(公告)号：KR1020110003749A

公开(公告)日：2011-01-13

申请号：KR1020090061180

申请日：2009-07-06

Applicant: 강원대학교산학협력단 ,  강원에프앤비영농조합법인

Inventor： 최면 ,  황하진 ,  임재천 ,  서동주 ,  유진균

IPC: A23L19/00 ,  A23B7/024

CPC classification number: A23L19/105 ,  A23B7/024 ,  A23L3/44 ,  A23L5/13 ,  A23V2002/00 ,  A23V2300/10 ,  A23V2300/24

Abstract: PURPOSE: A producing method of wild vegetable block using petasites japonicus stems and sweet potato sprouts is provided to improve the hardness of the wild vegetable block by freeze-drying wild vegetable after mixing with a binder. CONSTITUTION: A producing method of wild vegetable block using petasites japonicus stems and sweet potato sprouts comprises the following steps: washing wild vegetables; inserting the washed wild vegetables to 90deg C water, and blanching for 5~15minutes; dehydrating blanched wild vegetables, and mixing with a binder formed with the water, gum, starch, and sugar; and freeze-drying the mixture.

Abstract translation: 目的：提供一种使用天竺葵茎和甘薯芽的野生植物块的生产方法，以通过在与粘合剂混合后将野生植物冷冻干燥来提高野生植物块的硬度。 构成：采用天竺葵茎和甘薯芽的野生植物块的生产方法，包括以下步骤：清洗野菜; 将经洗涤的野生蔬菜插入90℃C水中，漂白5〜15分钟; 脱水漂白的野菜，并与由水，胶，淀粉和糖形成的粘合剂混合; 并冷冻干燥混合物。

公开(公告)号：KR100936073B1

公开(公告)日：2010-01-14

申请号：KR1020080067719

申请日：2008-07-11

Applicant: 강원대학교산학협력단 ,  재단법인 나라

Inventor： 최면 ,  김명동 ,  황하진 ,  임재천 ,  조성연 ,  김상희

IPC: A23L1/39 ,  A23L1/325 ,  A23L1/221

CPC classification number: A23L27/84 ,  A23L13/60 ,  A23L17/10 ,  A23L27/105 ,  A23L27/14

Abstract: PURPOSE: A manufacturing method of composition for smell elimination of Oncorhynchus masou and a steak manufacturing method using the same method are provided to maintain flesh and taste of the Oncorhynchus masou while removing fishy smell of the Oncorhynchus masou. CONSTITUTION: A manufacturing method of composition for smell elimination of Oncorhynchus masou includes the following steps: manufacturing a compound by adding water 67.5-83.5 weight%, dried Polygonati Rhizoma 2.5-6.5 weight%, dried Schizandrae Fructus 0.8-1.8 weight%, dried Lycii Fructus 0.7-1.7 weight%, glycyrrhizae radix 2-4 weight%, alive lotus root 8-15 weight%, garlic 1.1-2.5 weight%, and ginger 0.7-1.7 weight%; heating the compound for 30 ~ 180 minutes; filtering and cooling the compounds in 3-10°C and adding red wind on the heated compound.

Abstract translation: 目的：提供Oncorhynchus masou的消除臭味的组合物的制造方法和使用相同方法的牛排制造方法，以保持Oncorhynchus masou的肉和味道，同时除去Oncorhynchus masou的鱼腥味。 构成：Oncorhynchus masou的气味消除用组合物的制造方法，包括以下步骤：通过加入水67.5-83.5重量％，干燥的Polygonati Rhizoma 2.5-6.5重量％，干燥的Schizandrae Fructus 0.8-1.8重量％，干燥的Lycii 果实0.7-1.7重量％，甘草根2-4重量％，活藕8-15重量％，大蒜1.1-2.5重量％，姜0.7-1.7重量％; 加热化合物30〜180分钟; 在3-10℃过滤和冷却化合物，并在加热的化合物上加入红色风。