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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 24. Отображено 24.
28-03-2016 дата публикации

KOREAN CHICKEN AND TURTLE SOUP AND PREPARING METHOD THEREOF

Номер: KR101606784B1
Автор: PARK, DAE SOON
Принадлежит: PARK, DAE SOON

The present invention relates to a Korean chicken and turtle soup and a preparing method thereof. More specifically, the method includes the steps of: preparing main ingredients including silky foul, knee cartilage of cattle, shin fore shank, soft-shelled turtles, abalone, dried sea cucumber, scallops, jumbo shrimps, and freshwater eel; using prepared silky foul to make first broth; using the prepared knee cartilage of cattle and shin fore shank to prepare second broth; using the prepared soft-shelled turtle to make third broth; adding the silky foul, knee cartilage of cattle, shin fore shank, soft-shelled turtles with the first to third broth into a steaming container with a cover as well as the prepared abalone, sea cucumber, scallops, freshwater eel, Sarcodon aspratus, Cordyceps, red ginseng, cabbage, Brassica rapa, pine nuts, walnut, Korean traditional liquor, and solar salt; and steaming the content in the container using a steaming oven or steaming pot. The present invention makes ...

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Номер записи: 1
13-04-2018 дата публикации

CHINESE PANCAKE DUMPLING CONTAINING PEANUTS AND MANUFACTURING METHOD THEREOF

Номер: KR101832437B1
Автор: CHOI, CHANG UP, KIM, NAM KYU, PARK, BYUNG SIK, SONG, SEUNG RYUL, KIM, DONG JIN, PARK, DAE SOON, KIM, BOO YEONG, PARK, SANG MIN, PARK, BUM SOO, SEO, DONG EUN
Принадлежит: CHOI, CHANG UP, KIM, NAM KYU

The present invention relates to a Chinese pancake dumpling containing peanuts, as health diet food made from a vegetable material without adding meat, which is cooked like a Chinese pancake by making a dumpling with a dumpling filling to which soybean meat and peanut oil are added and by oiling the peanut oil, and to a manufacturing method thereof. The manufacturing method for the Chinese pancake dumpling comprises the following steps: preparing the soybean meat and various vegetables and baking the soybean meat and various vegetables with the peanut oil; preparing various seasonings; preparing flour dough to make a dumpling skin; making the dumpling skin with the flour dough; mixing the various vegetables and seasonings with prepared soybean meat to prepare the dumpling skin; filling prepared dumpling skin with the dumpling filling to make a predetermined shape; pressing the dumpling to make the dumpling look like a Chinese pancake; baking the Chinese pancake with oil mixed with the peanut ...

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Номер записи: 2
28-02-2018 дата публикации

SQUID INK FRIED PORK HOCK AND MANUFACTURING METHOD THEREOF

Номер: KR101832435B1
Автор: CHOI, CHANG UP, KIM, NAM KYU, PARK, BYUNG SIK, SONG, SEUNG RYUL, KIM, DONG JIN, PARK, DAE SOON, KIM, BOO YEONG, PARK, SANG MIN, SHIN, JAE HOON, CHOI, HO JOONG
Принадлежит: CHOI, CHANG UP, KIM, NAM KYU

The present invention a squid ink fried pork hock prepared by dipping a pork hock in batter with squid ink and frying the pork hock after the pork hock boiled by a low-temperature recipe so as to be uniformly seasoned in a broth including the squid ink is deboned, and a manufacturing method thereof. According to the present invention, the pork hock is cleaned and immersed in salt water for 12 hours. After the port hock is put into the broth to which the squid ink is added with various seasonings and is boiled for 40 minutes, the pork hock is steamed at 65 degrees centigrade for eight hours and is taken out and used. After the boiled pork hock is deboned, only the meat part is fried by dipping the meat part in batter with the squid ink and the meat part of the pork hock dipped in batter is fried for three to five minutes to be completed. Accordingly, the present invention can remove the specific stinky smell of the pork hock. COPYRIGHT KIPO 2018 (AA) Trim pork hock, and salt the same (BB ...

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Номер записи: 3
20-12-2022 дата публикации

벽면 설치형 광고판 승하강 장치

Номер: KR102479853B1
Автор: 박대순
Принадлежит: 박대순

... 본 발명은 벽면에 설치되는 광고판 승하강 장치에 관한 것으로서, 좀더 상세하게는 벽면에 설치된 광고판(2)은 로프 풀리의 좌우 로프(12)(12')와 광고판 고정부(20)에 의해 견고하게 고정 지지하고, 상기 광고판의 수리, 점검시 로프 풀리의 좌우 로프(12)(12')에 연결된 광고판(2)을 좌우 로프의 권해, 권취에 의해 승하강 이동시키되, 다단 실린더 구조를 갖는 광고판 승하강 속도 완충부(30)에 의해 급 승강 및 급 하강을 방지하도록 함으로 작업자가 종래와 같이 고공에서 작업하는 것이 아니라 지상에서 안전하고 간편하게 작업하도록 하는데 그 특징이 있다.

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Номер записи: 4
08-12-2017 дата публикации

WORK VEHICLE FOR SOUNDPROOF TUNNEL

Номер: KR101807298B1
Автор: PARK, DAE SOON
Принадлежит: MOON, JUN SEOK, PARK, DAE SOON

The present invention discloses a work vehicle for a soundproof tunnel. The disclosed work vehicle for a soundproof tunnel comprises: a worktable which is placed inside a soundproof tunnel where a ceiling structure is installed on retaining walls facing each other, and which has wheels; and an interval maintaining holding unit where the wheels are seated, which is held on the retaining walls in order to move while maintaining a set interval from the ceiling structure in the soundproof tunnel, and which is separated from a road surface. Therefore, the work vehicle for a soundproof tunnel can ensure stable movement of wheels of a worktable regardless of a gradient of or damage to a road surface, and can maintain smooth traffic flow without interruption to traffic on the road, by including an interval maintaining holding unit which is held on retaining walls at both side edges in a soundproof tunnel while maintaining a set interval from a ceiling structure in the soundproof tunnel and which ...

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Номер записи: 5
25-04-2018 дата публикации

METHOD FOR COOKING PORK BACKBONE STEW WITH MUSSELS AND SWEET POTATO STALKS

Номер: KR101851769B1
Автор: LEE, JEA SU, CHOI, CHANG UP, PARK, BYUNG SIK, SONG SEUNG YEOL, KIM DONG JIN, PARK, DAE SOON, KIM BU YEONG, PARK SANG MIN, PARK BUM SOO
Принадлежит: CHOI, CHANG UP, LEE, JEA SU

The present invention relates to a method for cooking a pork backbone stew with sweet potato stalks and mussels to which the sweet potato stalk and mussels are added while cooking the pork backbone stew using pork backbones. The method of the present invention helps to prevent adult diseases and to help skin care with a pleasant and delicious taste. The method for cooking the pork backbone stew using pork backbones of the present invention comprises the following steps: immersing the pig backbones in water, heating the backbones slightly in boiling water, and baking the boiled backbones in an oven; soaking the dried sweet potato stalks in water and boiling the stalks, and washing the stalks; washing the mussels cleanly; boiling the prepared pork backbones, soybean paste, and turmeric together; and again boiling after putting the sweet potato stalks, mussels, and various seasonings into the stew and simmering the stew. COPYRIGHT KIPO 2018 (AA) Prepare sweet potato stalks (BB) Various seasonings ...

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Номер записи: 6
26-11-2018 дата публикации

저나트륨 두부 스테이크 제조방법

Номер: KR0101922207B1
Автор: 이재수, 최창업, 박병식, 김종복, 김동진, 박대순, 김부영, 박상민, 박범수
Принадлежит: 이재수, 최창업

... 본 발명은 두부를 이용하여 육류로 만드는 스테이크와 같이 쫄깃한 식감을 나타내는 저나트륨 두부 스테이크 제조방법에 관한 것이다.본 발명은 두부를 냉동실에 얼린 후 수분을 제거한 다음 분쇄하여 준비하고, 두부를 분쇄하여 건조시킨 후 튀긴다음 물에 담갔다가 수분을 제거하여 준비하고, 수분을 제거한 두부를 준비한 다음 상기에서 준비된 3가지 종류의 두부를 섞어준 다음 건야채를 불려서 절단한 것과 혼합하여 준비하고, 야채와 혼합된 두부에 각종 부재료를 혼합하여 반죽으로 준비하고, 반죽을 패티로 만든 후 팬으로 충분히 익힘으로써 이루어진다.

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Номер записи: 7
12-10-2017 дата публикации

FOOD OR BEVERAGE COMPOSITION COMPRISING COFFEE SOLIDS

Номер: KR1020170111629A
Автор: PARK, DAE SOON
Принадлежит:

Coffee solids according to the present invention are random compounds derived from coffee except for water. The coffee solids according to the invention are preferably derived from coffee beans. The present invention relates to a food or beverage composition containing non-roasted coffee solids and arabinogalactan, such as instant drink drinks. COPYRIGHT KIPO 2017 (AA) Example 1, batch 1 (BB) Example 1, batch 2 (CC) Water (DD) Total amino acid (EE) Total carbohydrate (FF) Arabinogalactan (GG) Chlorogenic acid (HH) n, d: not measured ...

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Номер записи: 8
27-04-2017 дата публикации

해천탕의 제조방법 및 그 해천탕

Номер: KR0101730794B1
Автор: 박대순
Принадлежит: 박대순

... 본 발명은 해천탕의 제조방법 및 그 해천탕에 관한 것으로, 더욱 상세하게는 오골계와 해산물을 손질하는 단계와, 물에 황칠나무, 백수오, 황기, 인삼, 엄나무, 가시오가피, 대파, 무, 양파, 마늘, 생강을 투입하고, 이를 90~100℃의 끓는 물에 40~100분간 가열한 후, 여과하여 1차 육수를 제조하는 단계와, 상기 제조된 1차 육수에 상기 손질한 오골계와 해산물을 투입하고 가열함으로써, 2차 육수를 준비하는 단계와, 상기 제조된 2차 육수 중 오골계와 해산물을 분리하고, 분리한 오골계와 해산물을 절단하는 단계와, 녹두가루, 찹쌀가루, 잣, 호두, 땅콩, 호박씨, 참깨, 해바라기씨, 아몬드를 프라이팬에서 볶아준 뒤, 분쇄하는 단계와, 상기 오골계와 해산물이 분리된 2차 육수와 상기 분쇄된 분쇄물을 혼합하여 3차 육수를 제조하는 단계와, 뚝배기에 상기 절단된 오골계와 해산물, 상기 제조된 3차 육수를 넣어 끓여내는 단계를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 오골계와 각종 해산물을 이용하여 삼계탕 유래의 이색보양음식을 제조함으로써, 현대인들의 건강유지에 도움을 줄 수 있는 장점이 있다. 아울러, 오골계, 한방재료, 각종 해산물, 견과류, 곡물 가루 등을 조화롭게 사용함으로써, 오골계 및 해산물로 인한 잡냄새와 비린내가 없고, 육질이 부드러우며, 관능성이 우수한 장점이 있다.

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Номер записи: 9
10-06-2015 дата публикации

WOVEN HYBRID REINFORCING MESH FOR INTUMESCENT PASSIVE FIRE PROTECTION PAINT

Номер: KR1020150063883A
Автор: PARK, DAE SOON
Принадлежит:

The present invention provides a woven hybrid reinforcing mesh for an intumescent passive fire protection paint, comprising woven hybrid mesh including a plurality of ceramic-based fibers and glass-based fibers, and an adhesive layer on at least a portion of the surface of the woven hybrid mesh; and a passive fire protection paint reinforcing system comprising a woven hybrid reinforcing mesh. The present invention provides hybrid mesh which is manufactured using a mix of ceramic-based fibers having high thermal resistance, breaking load, and high strength and of glass-based fibers having high flexibility and low modulus. Furthermore, by spraying of a small amount of adhesives on the surface of the hybrid mesh, the hybrid mesh can demonstrate excellent mechanical properties and durability of hybrid mesh and significantly enhance convenience in storage, transportation, and cutting. COPYRIGHT KIPO 2015 (A) Ceramic-based fiber (900D) (B) Glass-based fiber (2700 sized) (C) Glass-based fiber ...

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Номер записи: 10
22-03-2018 дата публикации

METHOD FOR MANUFACTURING LOW-SODIUM SALMON SIKHAE

Номер: KR101839981B1
Автор: KIM, MIN WOO, CHOI, CHANG UP, SONG SEUNG RYEOL, KIM DONG JIN, PARK, DAE SOON, KIM BU YEONG, PARK SANG MIN
Принадлежит: WOO YOUNG FISHERY CO., LTD., CHOI, CHANG UP

The present invention relates to a method for manufacturing low-sodium salmon sikhae which can be enjoyed as low-sodium healthy food by making sikhae with salmon and reducing salinity. The method for manufacturing the low-sodium salmon sikhae of the present invention comprises the following steps: trimming the salmon and firstly aging the salmon; washing the firstly aged salmon and dehydrating the salmon; immersing dried white radish and removing water; steaming Panicum miliaceum rice to prepare the Panicum miliaceum rice; adding seasoning to the prepared white radish and mixing prepared salmon and the Panicum miliaceum rice; secondarily aging the mixture at the room temperature; and freezing and storing the aged salmon sikhae. COPYRIGHT KIPO 2018 (10) Trim salmon and firstly age (20) Wash and dehydrate (30) Prepare radish (40) Prepare cooked Panicum miliaceum (50) Prepare seasonings (60) Mix (70) Second aging (80) Frozen storage ...

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Номер записи: 11
11-05-2017 дата публикации

황칠나무 추출액을 이용한 닭 강정의 제조방법 및 그 닭 강정

Номер: KR0101730795B1
Автор: 박대순
Принадлежит: 박대순

... 본 발명은 황칠나무 추출액을 이용한 닭 강정의 제조방법 및 그 닭 강정에 관한 것으로, 더욱 상세하게는 닭고기 특유의 잡냄새가 없고, 육질이 부드러우며, 맛과 향 역시 우수한 닭 강정을 제조하기 위하여, 닭을 손질하고, 절단하여 준비하는 단계와, 황칠나무, 물, 생강, 마늘, 통후추를 90~100℃의 온도에서 100~150분간 가열하여 황칠나무 추출액을 제조하는 단계와, 상기 준비된 닭에 상기 제조된 황칠나무 추출액, 후춧가루, 청주, 소금을 넣고 버무려 0~4℃에서 10~15시간 숙성하는 단계와, 상기 숙성된 닭에 전분을 입혀 160~180℃의 기름에서 두 차례 튀겨내는 단계와, 100~150℃로 가열된 기름에 대파, 생강, 마늘 청양고추를 넣어 향신기름을 제조하는 단계와, 상기 제조된 향신기름에 간장, 설탕, 물엿, 마늘, 건고추를 넣고 90~100℃의 온도로 20~30분간 가열하여 강정 소스를 제조하는 단계와, 상기 튀긴 닭과 상기 제조된 소스를 혼합하는 단계를 포함하는 것을 특징으로 한다.

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Номер записи: 12
09-01-2019 дата публикации

경화 가능한 석유수지, 이의 제조방법 및 이의 용도

Номер: KR1020190003051A
Автор: 이제민, 김명종, 이완재, 박대순, 박준효
Принадлежит:

... 본 발명은 석유수지 단량체로부터 유래된 반복단위, 실란 단량체로부터 유래된 반복단위 및 스티렌계 단량체로부터 유래된 반복단위를 포함하는 것으로, 반응형 폴리올레핀계 접착제 조성물의 첨가제로서 사용하여 각종 부품으로 사용되는 폴리올레핀계 기재에 대한 접착력을 높일 수 있는 경화 가능한 경화형 석유수지, 이의 제조방법 및 이의 용도에 관한 것이다.

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Номер записи: 13
03-01-2019 дата публикации

CURABLE PETROLEUM RESIN, PREPARATION METHOD THEREFOR, AND USE THEREOF

Номер: WO2019004675A1
Автор: LEE, Je Min, KIM, Myung Jong, LEE, Wan Jae, PARK, Dae Soon, PARK, Jun Hyo
Принадлежит:

The present invention relates to: a curable petroleum resin, which comprises a repeating unit derived from a petroleum resin monomer, a repeating unit derived from a silane monomer and a repeating unit derived from a styrene-based monomer, and is used as an additive for a reactive polyolefin-based adhesive composition so as to enable adhesiveness to a polyolefin-based substrate used for various components to increase; a preparation method therefor; and a use thereof.

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Номер записи: 14
14-12-2016 дата публикации

METHOD FOR MAKING HEACHENTANG AND HEACHENTANG

Номер: KR1020160143048A
Автор: PARK, DAE SOON
Принадлежит:

The present invention relates to a method for making Heachentang (meat and seafood soup) and the Heachentang. More specifically, the method comprises the steps of: cleaning silky fowl and sea food; putting Korean Dendropanax, Cynanchum wilfordii, Astragalus membranaceus, ginseng, Kalopanax pictus, Acanthopanax senticosus, leek, white radish, onion, garlic, and ginseng in water, boiling the same in water boiling at 90-100°C for 40-100 minutes, followed by filtering, thereby preparing a primary broth; putting the cleaned silky fowl and sea food in the prepared primary broth, followed by heating, thereby preparing secondary broth; separating the silky fowl and sea food from the prepared secondary broth, and cutting the separated silky fowl and sea food; roasting a mung bean powder, a glutinous rice powder, pine nut, walnut, peanut, pumpkin seeds, sesame seeds, sunflower seeds, and almond on a fry fan, followed by pulverization; mixing the secondary broth, from which the silky fowl and sea ...

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Номер записи: 15
01-10-2018 дата публикации

METHOD FOR MANUFACTURING LOW-SODIUM TOFU STEAK

Номер: KR1020180106201A
Автор: LEE, JEA SU, CHOI, CHANG UP, PARK, BYUNG SIK, KIM, JONG BOK, KIM, DONG JIN, PARK, DAE SOON, KIM, BU YEONG, PARK, SANG MIN, PARK, BUM SOO
Принадлежит:

The present invention relates to a method for manufacturing a tofu steak showing a chewy texture such as a steak made of meat by using tofu. In the present invention, the tofu is frozen in a freezing chamber, water is removed, and the tofu is crushed, dried, fried and immersed in water to remove water. The water-removed tofu is prepared, three kinds of the tofu prepared is mixed, dried vegetables which are soaked and cut are mixed with the mixture, various side ingredients are mixed with the tofu mixed with the vegetables to be prepared as dough, and the dough is made into a patty and cooked with a pan. COPYRIGHT KIPO 2018 (AA) Dried vegetable preparation process (BB) Frozen tofu preparation process (CC) Dried and fried tofu preparation process (DD) Water-removed tofu preparation process (EE) Dough process (FF) Side ingredient preparation process (GG) Patty forming process (HH) Cooking process ...

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Номер записи: 16
16-05-2018 дата публикации

SPEAKER DEVICE

Номер: KR101858559B1
Автор: BAK, DAE SUN, BAK, JIN HUN
Принадлежит: BAK, DAE SUN, BAK, JIN HUN

A speaker device is disclosed. The speaker device includes a woofer where a first inductor (L1) is located between a woofer input terminal and a woofer output terminal, a first resistor (R1) is located between the woofer output terminal and a first node, and a first capacitor (C1) between the first node and a woofer ground, and a first impedance (Im1) connected in parallel with the first capacitor (C1) are located; and a twitter where a sixth capacitor (C6) is located between a tweeter input terminal and a fifth node, a sixth resistor (R6) is located between the fifth node and a tweeter output terminal, and a sixth inductor (L6) between the fifth node and a tweeter ground, and a second impedance (Im2) connected in parallel with the sixth inductor (L6) are located. It is possible to provide a speaker device having a woofer and a twitter. COPYRIGHT KIPO 2018 (110) Node 110 (120) Node 120 (130) Node 130 (140) Node 140 (150) Woofer ground (160) Woofer IN+ (170) Woofer OUT+ (180) Woofer OUT- ...

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Номер записи: 17
30-09-2016 дата публикации

METHOD FOR MANUFACTURING SAUCE FOR SEASONING RIBS AND RIBS USING SAME

Номер: KR101661722B1
Автор: PARK, DAE SOON
Принадлежит: PARK, DAE SOON

The present invention relates to a method for manufacturing a sauce for seasoning ribs and ribs using the same. More specifically, the method comprises the steps of: mixing water, Cynanchum wilfordii, Hovenia dulcis Thunb., kalopanax, Acanthopanax senticosus, Cudrania tricuspidata, and licorice, and firstly heating the mixture; adding apple, pear, scallion, kelp, garlic, ginger, radish, dried chili, whole pepper, dried shitake, and a thick soy sauce to the firstly heated mixture, and secondarily heating the same; filtering the secondarily heated mixture, adding sugar to the filtered mixture and performing tertiary heating; cooling the tertiary heated mixture; adding pear, apple, gold kiwi, sesame oil, whole sesame, and refined rice wine to the cooled mixture, and mixing the mixture. Thereby, a sauce for seasoning ribs is manufactured and the ribs are seasoned by using the sauce. According to the present invention, nutrients of ribs gets richer, taste and flavor thereof are improved, and ...

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Номер записи: 18
19-07-2022 дата публикации

협업 컨텐츠 운용방법 및 그 시스템

Номер: KR102423079B1
Автор: 박대순
Принадлежит: 박대순

... 협업 컨텐츠 운용방법 및 그 시스템이 개시된다. 본 발명의 실시 예에 따른 협업 컨텐츠 운용방법은, 협업 컨텐츠 운용시스템이 협업 컨텐츠를 생산하는 복수의 사용자들 각각의 영향력 지수에 기초하여 상기 복수의 사용자들 각각의 고유 요율인 제1요율을 결정하는 단계, 상기 협업 컨텐츠 운용시스템이 상기 제1요율에 추가로 적용되는 변동 요율인 제2요율을 결정하는 단계, 및 상기 협업 컨텐츠 운용시스템이 상기 사용자가 생산한 상기 협업 컨텐츠에 대한 수익을 정산시 미리 설정된 기본 수익분배율에 상기 제1요율과 상기 제2요율이 합산되어 적용된 최종 수익분배율을 적용하는 단계를 포함하며, 상기 변동 요율은, 상기 복수의 사용자들 중 제1사용자의 제1요율 변동에 기초하여 제2사용자의 제1요율 변동이 발생할 수 있는 것을 특징으로 한다.

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Номер записи: 19
25-08-2017 дата публикации

PRODUCTION METHOD OF LOW SODIUM GLUTINOUS RICE SOUP

Номер: KR101771661B1
Автор: LEE, JEA SU, CHOI, CHANG UP, PARK, BYUNG SIK, KIM, JONG BOK, KIM, DONG JIN, PARK, DAE SOON, KIM, BU YEONG, PARK, SANG MIN, PARK, BUM SOO
Принадлежит: LEE, JEA SU, CHOI, CHANG UP

The present invention relates to a producing method of low sodium glutinous rice soup in which roux is made by using glutinous rice and olive oil and boiled in soymilk to prepare soup. The production method is to produce soup by roasting glutinous rice powder with olive oil and adding soymilk made with mashed soybeans, and comprises the following: a glutinous rice powder preparation step of washing and drying glutinous rice, and then finely pulverizing the glutinous rice; a soymilk preparation step of soaking and grinding soybeans to obtain soymilk; a roasting step of roasting the prepared glutinous rice powder with olive oil to obtain roux; and a soup cooking step of heating the obtained roux while adjusting the consistency using the soymilk. The low sodium glutinous rice soup can be easily digested, and has effect of lowering blood cholesterol and alleviating atherosclerosis, hypertension, and adult diseases. COPYRIGHT KIPO 2017 (AA) Inserting olive oil (BB) Glutinous rice powder preparation ...

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Номер записи: 20
04-11-2016 дата публикации

METHOD FOR PREPARING BLACK BEAN SAUCE HAVING RED COLOR

Номер: KR101672451B1
Автор: CHOI, CHANG UP, AN, JONG DAE, PARK, BYUNG SIK, KIM, JONG BOK, KIM, DONG JIN, PARK, DAE SOON, KIM, BOO YEONG
Принадлежит: DONGGUERANG CO., LTD., CHOI, CHANG UP

The present invention relates to a method for preparing black bean sauce having a red color, which is not spicy but healthy, using tomato and paprika having a red color. According to the present invention, meat stock made of chicken bones is prepared, various vegetables added to the black bean sauce are prepared, tomato having a red color is finely ground to be prepared, and paprika powder having a red color is prepared. After diced pork is pan-fried, the prepared vegetables are put thereinto, and the mixture is added to chicken meat stock to be boiled. The finely ground tomato and paprika powder having a red color are added thereto to be boiled, and starch and bean powder are put thereinto to adjust a concentration thereof. COPYRIGHT KIPO 2016 ...

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Номер записи: 21
14-12-2016 дата публикации

METHOD FOR MAKING CHICKEN GANGJEONG USING KOREAN DENDROPANAX EXTRACT AND CHICKEN GANGJEONG

Номер: KR1020160143042A
Автор: PARK, DAE SOON
Принадлежит:

The present invention relates to a method for making chicken gangjeong (fried chicken with sweet and sour sauce) using a Korean dendropanax extract and the chicken gangjeong. More specifically, in order to make chicken gangjeong with no distinctive smell of chicken, tender meat, and excellent taste and flavor, the method comprises the steps of: cleaning, cutting, and preparing chicken; heating Korean Dendropanax, water, ginger, garlic, and whole peppers at a temperature of 90-100°C for 100-150 minutes to prepare a Korean dendropanax extract; mixing the prepared chicken with the prepared Korean dendropanax extract, a pepper powder, refined rice wine, and salt, and aging the mixture at 0-4°C for 10-15 hours; coating the aged chicken with starch and frying the chicken in oil at 160-180°C two times; putting leek, ginger, garlic, and cheongyan red pepper in oil heated to 100-150°C to prepare a spicy oil; putting soy sauce, sugar, starch syrup, garlic, and dried red pepper in the prepared spicy ...

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Номер записи: 22
14-12-2016 дата публикации

METHOD FOR MAKING GALBITANG USING KOREAN DENDROPANAX AND ABALONE AND GALBITANG

Номер: KR1020160143047A
Автор: PARK, DAE SOON
Принадлежит:

The present invention relates to a method for making Galbitang (short rib soup) using Korean dendropanax and abalone and the Galbitang. More specifically, the method comprises the steps of: cleaning and preparing beef ribs, abalone, and beef brisket and flank; heating Korean Dendropanax, water, ginger, garlic, and whole peppers at a temperature of 90-100°C for 100-150 minutes to prepare a Korean dendropanax extract; putting leek, white radish, onion, garlic, ginger, whole pepper, and dried red pepper wrapped in a cotton cloth in the Korean dendropanax extract, followed by heating; putting the prepared beef ribs, abalone, and beef brisket and flank in the heated broth, and putting Korean style soy sauce while boiling the beef ribs, abalone, and beef brisket and flank at a temperature of 90-100°C for 80-100 minutes; taking out the boiled beef ribs, abalone, and beef brisket and flank; putting bay salt into the broth, from which the beef ribs, abalone, and beef brisket and flank have been ...

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Номер записи: 23
05-07-2017 дата публикации

MALFUNCTION SENSING SYSTEM OF FLOW CONTROLLER USING VOLTAGE AND PRESSURE

Номер: KR1020170076987A
Автор: PARK, DAE SOON, CHOI, BYOUNG GYU, PARK, JONG HYEOK
Принадлежит:

A malfunction sensing device of a flow controller of the present invention comprises: a sensing unit which senses operation voltage of the flow controller and an opening/closing value of a valve; a comparing unit which compares the operation voltage of the flow controller sensed in the sensing unit with the opening/closing value and compares predetermined reference voltage with the opening/closing value; and a controlling unit which generates interlock when the operation voltage compared in the comparing unit exceeds the reference voltage. A vacuum pressure controlling device comprises: a pressure controlling valve and a valve controller. The pressure controlling valve is installed between a vacuum chamber and a vacuum pump; and controls pressure as predetermined pressure. The valve controller checks pressure of the vacuum chamber; applies a checked valve controlling signal to the pressure controlling valve; and generates an interlock signal by sensing a valve malfunction when a valve opening ...

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Номер записи: 24