KR20040009532A - Preparation of the Vinegared Red Pepper Paste using Plum Vinegar and Concentrated Liquor - Google Patents
Preparation of the Vinegared Red Pepper Paste using Plum Vinegar and Concentrated Liquor Download PDFInfo
- Publication number
- KR20040009532A KR20040009532A KR1020020043519A KR20020043519A KR20040009532A KR 20040009532 A KR20040009532 A KR 20040009532A KR 1020020043519 A KR1020020043519 A KR 1020020043519A KR 20020043519 A KR20020043519 A KR 20020043519A KR 20040009532 A KR20040009532 A KR 20040009532A
- Authority
- KR
- South Korea
- Prior art keywords
- red pepper
- pepper paste
- plum
- vinegared
- plum vinegar
- Prior art date
Links
- 239000000052 vinegar Substances 0.000 title claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title description 2
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 18
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 18
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 18
- 239000012141 concentrate Substances 0.000 claims description 7
- 235000000346 sugar Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 150000007524 organic acids Chemical class 0.000 abstract description 4
- 235000005985 organic acids Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000004278 EU approved seasoning Substances 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 235000021018 plums Nutrition 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract 2
- 235000019698 starch Nutrition 0.000 abstract 2
- 239000008107 starch Substances 0.000 abstract 2
- 230000032683 aging Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 229910010272 inorganic material Inorganic materials 0.000 abstract 1
- 239000011147 inorganic material Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 235000008504 concentrate Nutrition 0.000 description 5
- 206010016952 Food poisoning Diseases 0.000 description 3
- 208000019331 Foodborne disease Diseases 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 1
- 206010019133 Hangover Diseases 0.000 description 1
- 208000019695 Migraine disease Diseases 0.000 description 1
- 206010027603 Migraine headaches Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 241000722363 Piper Species 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- -1 citric acid of plum Chemical class 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 201000003152 motion sickness Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- OXNIZHLAWKMVMX-UHFFFAOYSA-N picric acid Chemical compound OC1=C([N+]([O-])=O)C=C([N+]([O-])=O)C=C1[N+]([O-])=O OXNIZHLAWKMVMX-UHFFFAOYSA-N 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/82—Acid flavourants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
- A23V2200/308—Foods, ingredients or supplements having a functional effect on health having an effect on cancer prevention
Abstract
PURPOSE: A method for manufacturing vinegared red pepper paste by mixing plum extract, plum vinegar, sugar and starch sugar with conventional red pepper paste is provided. The manufactured vinegared red pepper paste contains various organic acids and nutrients such as vitamins, inorganic materials or the like contained in the plum and maintains the characteristic taste, flavor and color of conventional vinegared red pepper paste. CONSTITUTION: A method for manufacturing vinegared red pepper paste containing plum vinegar and plum extract comprises the steps of: mixing 40 to 80% by weight of conventional red pepper paste with 10 to 30% by weight of sugar and starch sugar(or juice of plums and sugars), 10 to 30% by weight of plum vinegar having an acidity of 40% and various seasonings; and aging the mixture for a specified time(3 to 10 days).
Description
본 발명은 매실식초와 농축액을 이용한 초고추장 제조로서, 예로부터 매실은 음식으로, 약으로 활용되어 왔다. 2000여 년 전에 쓰여진 중국의 의학서 (신농본권경)를 보면 이미 그 때부터 매실이 약으로 쓰였음을 알 수 있고 한방 의학서인(동의보감)과 (본초강목)에도 효능이 자세히 기록되어 있다. 또한 매실의 구연산을 포함한 각종 유기산과 풍부한 비타민, 무기질에 의한 것, 현대에 와서 효과와 효능이 과학적으로 증명되고 있다.The present invention has been used for the manufacture of ultra red pepper paste using plum vinegar and concentrate, from the plum has been used as food, medicine. The Chinese medicine book (new agricultural book) written more than 2000 years ago shows that plum has been used as a medicine since then, and the efficacy of oriental medicine books (agreement bogam) and (herb) is recorded in detail. In addition, various organic acids, including citric acid of plum, and rich vitamins and minerals, has been scientifically proven to be effective and effective in modern times.
매실의 효능은 피로회복에 좋고, 간장을 보호하고 간 기능을 향상시키며 매실에는 칼슘과 비타민, 유기산이 많이 함유되어 있어서 칼슘 흡수를 도와 뼈를 튼튼하게 하므로 골다공증에도 좋습니다. 또한 매실은 숙취나 편두통, 빈혈, 멀미, 기미에도 효과가 있는데 이는 매실의 피크린산이 간장의 기능을 활성화하기 때문입니다. 그리고 해독작용이 뛰어나 식중독이 흔한 여름철에 먹으면 위 속의 산성이 강해져 식중독을 예방할 수 있습니다.The effects of plum are good for fatigue recovery, protect the liver, improve liver function, and the plum contains a lot of calcium, vitamins and organic acids, which helps calcium absorption and strengthen bones, so it is good for osteoporosis. Plums are also effective for hangovers, migraine headaches, anemia, motion sickness, and blemishes, because the plum's picric acid activates the liver. And because of its excellent detoxification, when food poisoning is common in summer, the acid in the stomach becomes stronger, which can prevent food poisoning.
일반적으로 초고추장은 기업이나 가정, 요식업체에서 고추장에 식초와 조미료를 혼합하여 제조되었지만 각종 영양성분을 함유한 매실 농축액과 매실식초를 첨가하여 맛과 영양가가 매우 높은 초고추장을 제조하였다. 이에 따라 건강식품으로서 역할 뿐만 아니라 기능성 식품으로서 역할에 충분한 효과가 더해진다.In general, the red pepper paste was prepared by mixing vinegar and seasonings with red pepper paste at a company, home, or restaurant, but it was prepared with very high taste and nutritional value by adding plum concentrate and plum vinegar containing various nutrients. Accordingly, a sufficient effect is added to the role as a functional food as well as a health food.
본 발명은 기존에 바다해산물을 이용한 음식과 육류를 이용한 음식의 다양한 소스로 이용되고 있는 초고추장에 음식섭취로 인해 생길 수 있는 식중독과 같은 질병 예방 및 치료효과가 있고 현대인들의 두려움의 대상이 대고있는 각종 암의 예방 및 치료에 효과가 있는 매실식초와 농축액을 첨가하여 초고추장를 제조하였다.The present invention has the effect of preventing and treating diseases such as food poisoning that can be caused by food intake in the ultra red pepper paste that has been used as a variety of sources of food using sea seafood and meat, and various kinds of subjects feared by modern people Ultra red pepper paste was prepared by adding plum vinegar and concentrate, which are effective for the prevention and treatment of cancer.
본 발명은 매실식초와 농축액을 이용한 초고추장 제조에 관한 것이다.The present invention relates to the preparation of ultra red pepper paste using plum vinegar and concentrate.
본 발명을 상세히 설명하면 다음과 같다.The present invention is described in detail as follows.
본 발명에 따른 건강 영양 초고추장 제조 방법은 기존의 상용 고추장 40% ∼ 80%에 설탕 및 물엿(또는 매실을 당류에 절인 액즙)10% ∼ 30%, 매실식초(산도10%) 10% ∼ 30% 그리고 각종 조미료를 혼합하고 일정기간(3일∼10일)동안 숙성시켜 매실식초와 농축액을 이용한 초고추장 제조한다.According to the present invention, the method for preparing health-nutrition ultra pepper paste is 10% to 30% of sugar and syrup (or juice of pickled plum in sugar), 10% to 30% of plum vinegar (acidity 10%), and 40% to 80% of conventional red pepper paste. Various seasonings are mixed and aged for a certain period of time (3 to 10 days) to prepare ultra red pepper paste using plum vinegar and concentrate.
이상에서 설명한 바와 같이, 본 발명에 따라 기존 초고추장을 제조함에 있어서 고유의 맛, 향, 색상을 변화시키지 않으면서 매실의 각종 유기산과 풍부한 비타민, 무기질과 같은 무수한 영양성분을 첨가하여 인체건강에 탁월한 기능성 식품을 제조함으로서 현대인의 기호에 맞는 초고추장을 다량으로 생산 제조하는 효과가 있다.As described above, according to the present invention, in addition to countless nutrients such as various organic acids, abundant vitamins, and minerals of plums without changing the original taste, aroma, and color of the existing ultra red pepper paste, excellent functionality for human health By preparing food, it is effective to produce and manufacture a large amount of ultra red pepper that suits the taste of modern people.
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020043519A KR20040009532A (en) | 2002-07-24 | 2002-07-24 | Preparation of the Vinegared Red Pepper Paste using Plum Vinegar and Concentrated Liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020020043519A KR20040009532A (en) | 2002-07-24 | 2002-07-24 | Preparation of the Vinegared Red Pepper Paste using Plum Vinegar and Concentrated Liquor |
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| Publication Number | Publication Date |
|---|---|
| KR20040009532A true KR20040009532A (en) | 2004-01-31 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020020043519A KR20040009532A (en) | 2002-07-24 | 2002-07-24 | Preparation of the Vinegared Red Pepper Paste using Plum Vinegar and Concentrated Liquor |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100620320B1 (en) * | 2005-08-30 | 2006-09-08 | (주)순창마을 | Method for manufacturing vinegared hot pepper paste using green plum and the vinegared hot pepper paste manufactured thereby |
| CN104905195A (en) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | Fermentation type chopped chilli and processing technology thereof |
| KR20190012406A (en) * | 2017-07-27 | 2019-02-11 | 강순옥 | Method for producing vinegar red pepper paste using plum and dropwort and vinegar red pepper paste produced by the same method |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920011384A (en) * | 1990-12-07 | 1992-07-24 | 김종채 | Method of manufacturing plum plum pepper |
| KR100328612B1 (en) * | 1999-03-18 | 2002-03-14 | 권황옥 | Persimmon kochujang and process for preparation thereof |
| KR20030002893A (en) * | 2001-06-30 | 2003-01-09 | 전성식 | Hot pepper paste using an extract from a japanese apricot and method for producing the same |
| KR20030029737A (en) * | 2001-10-10 | 2003-04-16 | 진주단감농업협동조합 | Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof |
| KR20030092401A (en) * | 2002-05-29 | 2003-12-06 | 광양청매실농원영농조합법인 | method for making fermented soybean paste with plum |
| KR100420295B1 (en) * | 2002-03-29 | 2004-03-02 | 서명선 | Method for manufacturing hot pepper paste using plum and the hot pepper paste manufactured thereby |
-
2002
- 2002-07-24 KR KR1020020043519A patent/KR20040009532A/en not_active Application Discontinuation
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR920011384A (en) * | 1990-12-07 | 1992-07-24 | 김종채 | Method of manufacturing plum plum pepper |
| KR100328612B1 (en) * | 1999-03-18 | 2002-03-14 | 권황옥 | Persimmon kochujang and process for preparation thereof |
| KR20030002893A (en) * | 2001-06-30 | 2003-01-09 | 전성식 | Hot pepper paste using an extract from a japanese apricot and method for producing the same |
| KR20030029737A (en) * | 2001-10-10 | 2003-04-16 | 진주단감농업협동조합 | Hot pepper paste comprising mainly a japanese apricot and a sweet persimmon and the method thereof |
| KR100420295B1 (en) * | 2002-03-29 | 2004-03-02 | 서명선 | Method for manufacturing hot pepper paste using plum and the hot pepper paste manufactured thereby |
| KR20030092401A (en) * | 2002-05-29 | 2003-12-06 | 광양청매실농원영농조합법인 | method for making fermented soybean paste with plum |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100620320B1 (en) * | 2005-08-30 | 2006-09-08 | (주)순창마을 | Method for manufacturing vinegared hot pepper paste using green plum and the vinegared hot pepper paste manufactured thereby |
| CN104905195A (en) * | 2015-06-15 | 2015-09-16 | 湖北远野风食品有限公司 | Fermentation type chopped chilli and processing technology thereof |
| KR20190012406A (en) * | 2017-07-27 | 2019-02-11 | 강순옥 | Method for producing vinegar red pepper paste using plum and dropwort and vinegar red pepper paste produced by the same method |
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