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1.发明公开
公开(公告)号：KR1020110092578A
公开(公告)日：2011-08-18
申请号：KR1020100012069
申请日：2010-02-09
Applicant: 충남대학교산학협력단
CPC classification number: A23G3/48 , A23G7/0093 , A23L3/44 , A23L19/01 , A23V2002/00 , A23V2300/10
Abstract: PURPOSE: A producing method of kohlrabi snacks using a freeze-drying process, and the kohlrabi snacks are provided to improve the storage process of the kohlrabi snacks. CONSTITUTION: A producing method of kohlrabi snacks using a freeze-drying process comprises the following steps: removing leaves and peels from kohlrabi, and cutting the kohlrabi; freezing the kohlrabi at -30~-50deg C for 20~28hours, and freeze-drying the kohlrabi for 44~52hours; adding 80~120micro liters of flavor per 100g of freeze-dried kohlrabi; and packing the kohlrabi after charging nitrogen in a container.
Abstract translation: 目的：提供使用冷冻干燥过程的鲈鱼小吃的生产方法，并提供鲈鱼小吃以改善胭脂红小吃的储存过程。 构成：使用冷冻干燥方法制造胭脂红点心的方法，包括以下步骤：从k草中除去叶和皮，切割k abi; 将k鱼在-30〜-50℃下冷冻20〜28小时，冷冻干燥k草44〜52小时; 每100g冷冻干燥的k加入80〜120微升风味; 并在装入容器中的氮气之后包装k。。
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公开(公告)号：KR101217456B1
公开(公告)日：2013-01-02
申请号：KR1020100012069
申请日：2010-02-09
Applicant: 충남대학교산학협력단
Abstract: 본발명은콜라비의잎과껍질을제거하고세절하는단계; 상기콜라비를동결시키고동결건조하는단계; 건조된콜라비에배향을첨가하여섞어주는단계; 및상기콜라비를질소충전포장하는단계를포함하는담백하고식감이우수한기능성콜라비스낵의제조방법및 상기방법에의해제조된담백하고식감이우수한기능성콜라비스낵에관한것이다. 본발명에따른콜라비스낵은열량이적고식이섬유가많아체중조절에도움을주며, 유탕처리하지않고동결건조를이용하여제조함으로써담백하고조직감이우수하며, 여러가지기능성을갖는콜라비스낵을완성할수 있다.
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