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KR890016921A - How to prepare meat flavoring seasoning - Google Patents

How to prepare meat flavoring seasoning Download PDF

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Publication number
KR890016921A
KR890016921A KR1019880005176A KR880005176A KR890016921A KR 890016921 A KR890016921 A KR 890016921A KR 1019880005176 A KR1019880005176 A KR 1019880005176A KR 880005176 A KR880005176 A KR 880005176A KR 890016921 A KR890016921 A KR 890016921A
Authority
KR
South Korea
Prior art keywords
flavoring seasoning
mixing
concentration
seasoning
meat flavoring
Prior art date
Application number
KR1019880005176A
Other languages
Korean (ko)
Inventor
신재익
김재훈
박규상
채호덕
Original Assignee
신춘호
주식회사 농심
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.)
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Publication date
Application filed by 신춘호, 주식회사 농심 filed Critical 신춘호
Priority to KR1019880005176A priority Critical patent/KR890016921A/en
Publication of KR890016921A publication Critical patent/KR890016921A/en

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Abstract

내용 없음No content

Description

육향미 조미료의 제조방법How to prepare meat flavoring seasoning

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

Claims (4)

아미노산 펩타이드류, 당류, 유지, 함황야채류, 핵산류, 유기산류등을 혼합하여 육향미 조미료를 제조하는데 있어서, -650mmHg 내지 -760mmHg에서 40-90℃로 가열반응 혼합 및 농축하여 진공건조시킴을 특징으로 하는 육향미 조미료의 제조방법.Mixing amino acid peptides, sugars, fats and oils, sulfur-containing vegetables, nucleic acids, organic acids, etc. to prepare flavored flavoring seasoning, vacuum drying by mixing and concentrating at -650mmHg to -760mmHg at 40-90 ℃ The manufacturing method of the flavoring seasoning which uses. 제 1 항에 있어서, 농축액의 농도는 브릭스(Brix) 농도계로 50-90임을 특징으로 하는 육향미 조미료의 제조방법.The method of claim 1, wherein the concentration of the concentrate is a brix (Brix) concentration method of producing a flavoring seasoning, characterized in that 50-90. 제 1 항에 있어서, 혼합은 18-360rpm으로 교반하여 줌을 특징으로 하는 육향미 조미료의 제조방법.The method of claim 1, wherein the mixing is performed by stirring at 18-360 rpm. 아미노산 펩타이드류, 당류, 유지, 함황야채류를 혼합하여 -650mmHg 내지 -760mmHg에서 40-90℃로 가열반응혼합 및 농축한 후 핵산류, 유기산류등을 첨가하여 진공건조시킴을 특징으로 하는 육향미의 제조방법.Mixing amino acid peptides, sugars, fats and oils, vegetable-containing vegetables, heating reaction mixture and concentration at -650mmHg to -760mmHg at 40-90 ° C, and then drying them in vacuum by adding nucleic acids and organic acids. Manufacturing method. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880005176A 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning KR890016921A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880005176A KR890016921A (en) 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880005176A KR890016921A (en) 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning

Publications (1)

Publication Number Publication Date
KR890016921A true KR890016921A (en) 1989-12-14

Family

ID=68241348

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880005176A KR890016921A (en) 1988-05-04 1988-05-04 How to prepare meat flavoring seasoning

Country Status (1)

Country Link
KR (1) KR890016921A (en)

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