thesundried –salt?
Thesun-dried salt used a solar ten, wind back nature and cough to flow with undercurrent Ji the sea water and concentrated itis a salt which it made.
Production method To flow with a cough, at solar ten evaporation
Distribution Distributing center transactions
&Distributing center outside transactions
Uses To food,processing
2. The History of K
1. There is nothing new about man’s need to preserve food for storage or convenience of preparation. Sun-drying, salting, pickling and smoking are methods which have been used for centuries and are still being used today. Recent advances in technology have made it possible to preserve food by decreasing the risk of microbiological spoilage with less loss of taste, texture and nutritive value.
Abstract
Bioethanol is one ofthe alternative sources of oil resources which received attention with biodiesel. Many countries produce bioethanol from food sources such as corn and sugarcane, but it causes food-energy conflicts and farmland problem. So it needs to focus on new biomass which is sustainable, renewable, cost-effective and do not occurred any conflicts. Algae are one ofthe bioma
Salt
6
Milk powder
8
Butter
18
(g)
From this experiment recipe substitution books which uses in first time experiment, "first bread making of life" [Lee yang-ji(a cooking researcher)/Samsung Publishing company/12.01.2005]
The sugar is insufficient and have no taste. Investigated about Texture and Visual Preference of bread instead of Texture and
-Bulgogi(불고기)-
1. What is Bulgogi?
A favorite dish of Maek tribe (nomads from Central Asia, the ancestors ofthe Koreans) was Maekjeok, which is kind of kebab made by skewering beef and other meat and roasting it over a fire. Thisis thought to have been the predecessor of Korean popular dish, Bulgogi. Though there were some regional variations, two ways are represented. The recipe fr