[go: up one dir, main page]

KR900001319A - Fertilized Beverage Manufacturing Method - Google Patents

Fertilized Beverage Manufacturing Method Download PDF

Info

Publication number
KR900001319A
KR900001319A KR1019880008965A KR880008965A KR900001319A KR 900001319 A KR900001319 A KR 900001319A KR 1019880008965 A KR1019880008965 A KR 1019880008965A KR 880008965 A KR880008965 A KR 880008965A KR 900001319 A KR900001319 A KR 900001319A
Authority
KR
South Korea
Prior art keywords
juice
fertilized
beverage manufacturing
added
purified water
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
KR1019880008965A
Other languages
Korean (ko)
Inventor
최부열
Original Assignee
최부열
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 최부열 filed Critical 최부열
Priority to KR1019880008965A priority Critical patent/KR900001319A/en
Publication of KR900001319A publication Critical patent/KR900001319A/en
Ceased legal-status Critical Current

Links

Landscapes

  • Non-Alcoholic Beverages (AREA)

Abstract

내용 없음No content

Description

수정과음료 제조방법Fertilized Beverage Manufacturing Method

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

Claims (1)

약 10%의 계피즙, 약 9%의 생강즙, 약 20%의 정제수와 약 6%의 대추즙, 약 15%의 곶감즙, 약 25%의 정재수가 함유되도록 분리하여 약 100℃이상의 온도를 유지하면서 8시간을 달인다음 혼합실에 넣어 교반한후 약 15%의 흑설탕을 첨가하여 다시 약 100℃이상의 온도를 가해 약 30분간 달여서 여과하여 얻어진 것을 특징으로 하는 수정과음료 제조방법.Maintain the temperature above about 100 ℃ by separating to contain about 10% cinnamon juice, about 9% ginger juice, about 20% purified water and about 6% jujube juice, about 15% dried persimmon juice and about 25% purified water. 8 hours after the decoction in the mixing chamber and stirred, and then added about 15% brown sugar, and then added to a temperature of about 100 ℃ or more, it was obtained by filtering for about 30 minutes and filtered. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019880008965A 1988-07-16 1988-07-16 Fertilized Beverage Manufacturing Method Ceased KR900001319A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019880008965A KR900001319A (en) 1988-07-16 1988-07-16 Fertilized Beverage Manufacturing Method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019880008965A KR900001319A (en) 1988-07-16 1988-07-16 Fertilized Beverage Manufacturing Method

Publications (1)

Publication Number Publication Date
KR900001319A true KR900001319A (en) 1990-02-27

Family

ID=68233597

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019880008965A Ceased KR900001319A (en) 1988-07-16 1988-07-16 Fertilized Beverage Manufacturing Method

Country Status (1)

Country Link
KR (1) KR900001319A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100312138B1 (en) * 1997-09-04 2001-12-28 조민호 Polyester partially drawn yarn and manufacturing method

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100312138B1 (en) * 1997-09-04 2001-12-28 조민호 Polyester partially drawn yarn and manufacturing method

Similar Documents

Publication Publication Date Title
DE69030058D1 (en) Treatment of fruits
GB1528782A (en) Vegetable matter treatment
KR900001319A (en) Fertilized Beverage Manufacturing Method
ATE43360T1 (en) NATURAL WHOLE CANE SUGAR AND ITS PRODUCTION PROCESS.
KR860006947A (en) Mugwort Beverage Manufacturing Method
KR940010926A (en) Manufacturing method of bamboo salt
KR840001257A (en) Preparation of health drink
SU704971A1 (en) Method of producing red food dye
KR890004615A (en) Method of Preparation of Clarifier Extract
JPS6413967A (en) Preparation of vegetable extract
KR870006844A (en) Fermented Feed Manufacturing Method
JPS6480277A (en) Snapping turtle liquor
KR870000868A (en) Manufacturing method of mugwort tea
JPS6420068A (en) Method for treating raw welsh onions
KR940019239A (en) Manufacturing Method of Kimchi Anchovy Sauce
KR890009292A (en) How to make pumpkin jam
KR950018434A (en) Manufacturing method of brewed vinegar mainly based on three hundred vinegar
KR950002768A (en) Manufacturing method of edible mixed juice
KR900000031A (en) Method of Making Pumpkin Drink
KR920007557A (en) New food ingredients using dried persimmon
KR960009896A (en) Manufacturing method of ginseng soy sauce
KR880007006A (en) Manufacturing method of food mainly containing seaweed
KR960003616A (en) Manufacturing method with instant fertilization
KR910000036A (en) The recipe for watermelon drink
RU94008734A (en) SOIL SEALING METHOD

Legal Events

Date Code Title Description
A201 Request for examination
PA0109 Patent application

Patent event code: PA01091R01D

Comment text: Patent Application

Patent event date: 19880716

PA0201 Request for examination

Patent event code: PA02012R01D

Patent event date: 19880716

Comment text: Request for Examination of Application

PG1501 Laying open of application
E902 Notification of reason for refusal
PE0902 Notice of grounds for rejection

Comment text: Notification of reason for refusal

Patent event date: 19901123

Patent event code: PE09021S01D

E601 Decision to refuse application
PE0601 Decision on rejection of patent

Patent event date: 19910328

Comment text: Decision to Refuse Application

Patent event code: PE06012S01D

Patent event date: 19901123

Comment text: Notification of reason for refusal

Patent event code: PE06011S01I