KR20120090211A - Manufacturing method of pickled seafood ,juice extracted pickles , kimchi , traditional chartactiristic soy and beanfermentation food processed mixture composition of gastrodia elata , angelica gigas , poria cocos , pseudostellaria japonica , dioscorea japonica , ledebouriella seseloides , salicornia herbacea , curcuma armatica , sweet pepper and chinese medicines - Google Patents

Abstract

PURPOSE: Producing methods of salted seafood, fish sauce, kimchi, barley bran paste, and other fermented pastes using medical herbs are provided to improve the color, flavor, and nutrition of the food products. CONSTITUTION: Producing methods of fermented paste sauce using medical herbs comprise the following steps: preparing gastrodia elata, angelica gigas, poria cocos, and other medical herbs as supplementary materials; preparing agrimonia pilosa, glechoma hederacea, saururus chinensis, edible seaweed, and other ingredients as main materials; steaming more than one supplementary material before fermenting with aspergillus kawachii or aspergillus oryzae, and drying the mixture to obtain fermented powder; decompress-concentrating more than one main material; and producing the fermented pastes using the fermented powder and the main materials.

Description

Manufacturing method of salted fish, salted fish, kimchi, and jang and jang processed with Cheonma, Dongguk, Bokryeong, Taejasam, Yam, Windproof, Hamcho, Turmeric, Bell pepper, and Chinese herbal medicine. (Manufacturing method of pickled seafood, juice extracted pickles , Kimchi, traditional chartactiristic soy and beanfermentation food processed mixture composition of Gastrodia elata, Angelica gigas, poria cocos, Pseudostellaria japonica, Dioscorea japonica, Ledebouriella seseloides, Salicornia herbacea, Curcuma armatica, sweet pepper and chinese medicines.}

The present invention comprises the steps of (1): preparing a powder as an auxiliary material, (2): preparing a herbal material, (3): (1) the first fermentation step after increasing the auxiliary material, and (4): (2) Hot water extraction and decompression concentration step (5): (3) and (4) mixed secondary fermentation step and (6): ① preparation of salted fish mix ② preparation of kimchi formulation ③ preparation of the formulation for jang ④ preparation of the formulation for jang And (7) salted fish production step, (8) kimchi production step, (9) oyster manufacturing step and (10) jang manufacturing step.

In general, the culture of food that has been with human history has been settled uniquely in various countries, and has reached the present day, and the fish food of the sea and the vegetable food of the land vary greatly according to the traditional culture of each country.

In Korea, the manufacturing method of each region has a slight difference, but the difference in taste is very different, and it is an urgent problem that we can boast of the global culture of Korean fermented food only when our unique traditional foods are changed to suit the sense of modern people in the 21st century.

In Korean Laid-Open Patent Publication (19960308) (Method of manufacturing anchovy marinated anchovy), it can be produced in a short time by high temperature fermentation and use of enzyme in the aging tank, which can cause long-term storage problems, and it is too small in terms of taste, nutrition and function. It is on the side.

In addition, the Korean Patent Application Publication No. 20040227 (kimchi containing seaweed and its manufacturing method) is inadequate without considering the various tastes of modern people in the use of seaweed.

In addition, Korean Patent Application Publication No. 20090707 (Houseman manufactured using barley flour and its manufacturing method) is inadequate to expect consumers' preference for entry into developed countries with common materials from the time when they were somewhat destitute in the past 50 years.

In addition, Korean Unexamined Patent Application (20050224) (natural organic acid-added enteric composition and preparation method thereof) did not affect the fermentation science that is full of wisdom and wiseness to ancestors who have been proud for a long time by adding one natural organic acid. Do.

The present invention is to sense the insignificant changes described above to change the traditional fermented food culture in the world in accordance with the 21st century to lead the food culture as well as to help the health of consumers somewhat.

In the present invention, (1): to discover the traditional fermented food disappeared in our global fermented food culture, to develop to suit the taste of modern people, and to develop a traditional food culture in proud us (2): than any other food (3): In order to balance functional nutrition, it is necessary to select as many functional ingredients as possible (4): The contents of the product are easy, convenient, efficient and economical. (5): It should be fermented and matured to make it drinkable, and consumers' taste should be considered (6). And to meet the consumer's needs as much as possible.

The present invention is processed by the freeze-dried powder method (1): preparing the subsidiary materials cheonma, donkey, bokyeong, Taejasam, yam, windproof, seaweed, turmeric and sweet pepper powder (2): (3): (1) After fermentation of subsidiary ingredients, mixed with Baekkuk or Hwangkuk after the increase of subsidiary ingredients, and (3): (1) (4) :( 2) Herbal water extraction, decompression concentration step (5) :( 3) and (4) mixed secondary fermentation step and (6): ㈎: prepared preparation for salted fish ㈏: prepared compound for kimchi ㈐ : Preparatory preparation stage for ㈑: Preparative preparation stage for entrepreneur, (7): Manufacturing step of salted fish, (8): Making step of Kimchi, and (9): Making step of preparation of oyster (10) .

The present invention combines medicinal ingredients such as cheonma, donkey, bokyeong, straw sandal, tazasam, yam, windproof, triticale and turmeric with mineral-rich edible algae, edible mushrooms, and seaweeds, and with the diuretic effect By adding to the popular foods of all ages, regardless of gender, age, or age, tax and chopsticks and chichi are added to make it easier for consumers to access and to be more beneficial to health, functionally and nutritionally and economically. In terms of human rights, the present invention can be expected to have a second third ramification than any food.

In the present invention, ingredients of Cheonma, Angelica, Fuling, Straw Sprout, Yam, Windproof, Seaweed, Edible Mushroom, Seaweed, Edible Mushroom, and Turmeric

[Production method of the present invention]

[Method for Manufacturing Salted Fish, Fish Sauce, Kimchi, House, and Soy Sauce]

The present invention is processed by the freeze-dried powder method (1): preparing a cheonma, donkey, bokyeong, taejasam, yam, windproof, seaweed, turmeric and pepper powder for 100kg weight ratio of the main material.

(2): <Ⅰ Herbal Ingredients>> Salt Sprouts, Geumchocho, Sambaekcho, Edible Seaweed, Seaweed, Edible Mushrooms, Shiitake, Spirits, Taxa, Shinseoncho, Namgase, Maddera, Chichi, and <Ⅱ Herbal Medicines> And preparing Sancheongmok, Bunchocho, Morel Cabbage, Ringworm, Ginseng and Barn.

(3): (1) At least one of the subsidiary materials (± 150kg) and then mixed with Baekkukyun or Hwangkukyun (± 200g) (± 48 hours) and the first fermentation step.

(4) :( 2) Concentrate at least one of the herbal ingredients (± 50kg) under reduced pressure.

(5): Mix the mixture of (3) and (4) with Bacillus or Rhesus bacteria (± 200g) (± 48 hours) with the secondary fermentation stage.

(6): Preparation of various formulations: (1) Prepare fermented powder (± 20%) and sun salt of (5) in 1: 5.

㈏: (for Kimchi): ㉠: (5) Fermented powder (± 20%) and Kimchi manufacturing red pepper powder 1: 1 mixed by weight with garlic, ginger, various seasonings and finely prepared radish, and then prepared 50wt% paste. .

㉡: Mesa prepared by cutting various seasonings, prepared by cutting the chopsticks, shimama, and seaweed.

㉢: Boil the aged fermented salt of Hagi (7) and filter by 40mesh.

㈐: (for housekeeping): <40 kg of barley and 40 kg of soybeans are roasted, ground and crushed. The powder is kneaded with fermentation powder (± 20%) and drinking water in (5) and shaped like donuts. (± 48 hours) After fermentation, take it out and dry it for 3 ~ 4 days at room temperature.

㈑: (for soy sauce): ㉮ (for soy sauce and soybean paste): 60 kg of soybeans are soaked in water for 2 days, and when added to the grinder, the fermentation powder (5) above (5) is mixed and pulverized. Naturally dry to cover the outside, cover with clean straw at 27 ℃ fermentation room, prepare for 1 week after fermentation, and hang it to dry naturally.

㉯: (for red pepper paste): <When glutinous rice (± 30%) and soybean (± 30%) are mixed and then pulverized, the fermented powder (± 20%) above (5) is mixed and ground and then shaped like donuts. After drying it naturally, cover it with a clean straw at 30 ℃ fermentation chamber and dry it for 1 week.

㉰: (for Cheonggukjang): After adding 60kg of soybeans, cover it with fermented rice straw at 45 ° C in a fermentation chamber and ferment for 3 days, and then mix the fermentation powder (± 20%) of (5).

㉱: (for samjang): 100 parts by weight of doenjang prepared with doenjang (± 35%), red pepper paste (± 35%), fermented powder (± 10%) and sun salt (± 2%).

㉲: (for spring): ㉠: 100 parts by weight of soybean (± 25%) and flour (± 40%) separately, and after grinding at room temperature for cooling, the fermentation powder (5) above (± 20%) Mix and grind white and white or yellow bacteria (± 150g) and ferment in 30 ℃ fermentation chamber (± 48 hours).

㉡: Fermented product of the above ① of water content (± 60wt%) at the salt concentration (± 15wt%) in a 30 ℃ aging vessel (± 48 hours), and then mixed with sterilized starch caramel and additives and cooled to room temperature Prepared by aging.

(7): ((Sashimi)): The main ingredients are flounder, sea otter, mackerel, cutlass, canary, saury, sea bream, scallop, cod, sea bream, sea bream, pollock, horse mackerel, sea bream, sea bream, sashimi, bandang, trout, Eel, cucumber, fishfish, fish, sardine, coarse, early, sunfish, crab, dwarf, prawn tortilla, oysters, octopus, clam, dietoise, flavor, sea shell, pants, lilies, turban, overturned, squid, seashell 100kg weight ratio of one or more main ingredients of Hanchi, Oyster, and clean the internal organs and eggs, mix and mix the mixed sun salt (± 30%) of above (6) ㈎ in a cave or cold room after salting (± 3 months) After aging at a low temperature, some of them are pulverized and filtered to 80mesh.

(8): ((kimchi production)): ①: (6) ㈏ ㉠ ㉠ seasoned paste with 1: 1 glutinous rice, and after cooling, seasoning paste and (6) ㈏ ㉡ seasoned seasoning and the above ( 6) Prepare a mixture of cherries and wild oysters.

②: and seasoning mixed with seasoning cabbage and ① and seasoning of kimchi.

(9): ((Collectible preparation)): ①: Fermented powder (± 30%), red pepper powder (± 5%), green pepper (± 30%) and green pepper leaf (± 30%) of the above (6) Dipping the housekeeper with (± 10wt%) brine.

②: In the above ②, traditional soybean paste (± 7%) and fine green cabbage and radish leaves are mixed with the above ingredients.

(10): ((Manufacture of soy sauce)): ㉮ (((Soy sauce, miso))): <In the case of conventional type> :( 6) ㈑ Wash the fermented dried meju with brine, dry it, and dry it in a jar. After adding grains <When the egg is put in saline, the floating part of the egg is 500 won coins size> Filling the saline so that the meju is submerged. <At this time, cut the intestines after 60 days.>

(((((Soy, Soy Sauce))): <In the case of an improved formula>: 60 kg of soybeans in water are soaked in water for 2 days, and when added to the grinder after mixing, the fermented powder (5) above (5) is mixed and ground. After mixing with Baekkukyun or Hwangkukyun (± 150g), ferment for 3 days at 27 ℃ fermentation chamber, transfer to aging vessel and mix it with saline solution of salt concentration (± 15wt%), and then dehydrate soy sauce after 3 days. With the steps.

㉯: ((((Chinese pepper paste) manufacture))): Add the various additives such as fermented crushed red pepper paste and malt powder of (6) ㈑ above and pour salt solution of salt concentration (± 10wt%) and stir in low temperature aging room. Aging step.

㉰: (((Cheonggukjang))): Part of fermented Cheonggukjang of (6) ㈑Eung ㉰ is powdered by lyophilization powder method and added in small amounts to doenjang, red pepper paste, and ssamjang.

㉱: (((Ssamjang))): adding the drinking water to the mixed preparation of (6) ㈑Egg and stir vigorously in a low temperature aging room.

((((Chunjang))): ①: Add soybean (± 25%) and flour (± 40%) separately and grind after cooling to room temperature. Prepared by mixing and pulverizing Kookgi or Hwang Kyun (± 150g) in a 30 ℃ fermentation chamber (± 48 hours).

②: The fermented product of the above ① of water content (± 60wt%) at the salt concentration (± 15wt%) is aged in a 30 ° C aging vessel (± 48 hours), and then mixed by heating and sterilizing the starch caramel and the additives and then mixing finely. After the aging step to include the ingredients of the subsidiary ingredients and herbal medicines.

[Production method of the present invention]

[Manufacturing Process of Salted Fish, Fish Sauce, Kimchi, Pickles and Pickles]

The present invention was prepared by the freeze-dried powder method (1): to prepare a 100kg weight ratio of the main material, cheonma, donkey, bokyeong, Taejasam, yam, windproof, seaweed, turmeric and pepper powder.

(2): <I herbal medicine phosphorus> Straw greens, Geumchocho, three hundred vinegar, seaweed, edible mushrooms, seaweed, wormwood, spirits, taxa, fresh vinegar, namasese, walnut, chichi, and <Ⅱ Chinese herbal medicines> Sancheongmok, Haechocho, Morel cabbage, ringworm, ginseng and barn tree were prepared.

(3) :( 1) At least one of the subsidiary materials (150 kg) was mixed with Baekkukyun or Hwangkukyun (200g) (+/- 48 hours) and fermented first.

(4) :( 2) One or more (50 kg) of the herbal materials were recovered from the hydrothermal extraction decompression concentrate.

(5): The mixture of (3) and (4) and Baekkukyun or Rheumococcus (200g) were mixed (48 hours) after the secondary fermentation drying pulverization and the fermentation powder was recovered to 30mesh.

(6): Preparations of various formulations: Fermentation powder (± 20%) and sun salt of (5): (for salted salt): (5) were prepared in 1: 5.

㈏: (for Kimchi): ㉠: (5) Fermented powder (± 20%) and Kimchi red pepper powder 1: 1 mixed by weight with garlic, ginger, various seasonings and finely prepared radish, and then 50wt% paste is prepared. It was.

㉡: Mesa, Tashima, and seaweed were cut into pieces when preparing various seasonings.

㉢: The boiled fermented fish salt of the following (7) was prepared by filtering to 40mesh.

㈐: (for home): <40 kg of barley 40 kg ryuk soy sauce 40 kg, roasted and pulverized, powdered and mixed with fermentation powder (± 20%) and drinking water of (5), shaped like donuts and covered with a clean straw in a 30 ° C fermentation chamber (± 48 hrs) After fermentation, it was taken out at room temperature for 3 ~ 4 days, and then ground to 30mesh after grinding.>

㈑: (for soy sauce): ㉮: (for soy sauce, soybean paste): 60 kg of soybeans are soaked in water for 2 days, and when added to a grinder, the fermentation powder (5) above (5) is mixed and pulverized. Naturally dried to cover the outside, covered with clean straw in a 27 ℃ fermentation chamber, and then left to ferment for about a week and then dried naturally.

㉯: (for red pepper paste): <When glutinous rice (± 30%) and soybean (± 30%) are mixed and then pulverized, the fermented powder (± 20%) above (5) is mixed and ground and then shaped like donuts. After drying naturally, it was covered with clean straw in a 27 ℃ fermentation chamber to dry the surface, and then fermented for about a week, suspended, and dried and sieved to 30mesh.>

㉰: (for Cheonggukjang): 60 kg of soybeans were added and then covered with clean rice straw in a fermentation chamber at 45 ° C. for about 3 days, and then fermented powder (± 20%) of (5) was mixed.

㉱: (for samjang): Doenjang (± 40%), red pepper paste (± 40%), fermented powder (± 15%) and sun salt (± 2%) of the above (5) were prepared.

㉲: (for spring): ㉠: Soybean (± 25%) and wheat flour (± 40%) separately, and after grinding at room temperature for cooling, the fermentation powder (± 20%) and Baekkuk or Rhesus (± 150g) was evenly mixed and ground and fermented in a 30 ° C fermentation chamber (± 48 hours).

㉡: Fermented product of the above ① having a water content (± 60 wt%) at a salt concentration (± 15 wt%) was aged in a 30 ° C. aging vessel (± 48 hours).

(7): ((Sashimi production)): The main ingredients, flounder, sea otter, mackerel, cutlass, canary, saury, sea bream, scallop, cod, sea bream, sea bream, pollock, horse mackerel, anchovies, fish Eel, cucumber, fishfish, fish, sardine, coarse, early, sunfish, crab, dwarf, prawn tortilla, oysters, octopus, clam, dietoise, flavor, sea shell, pants, lilies, turban, overturned, squid, seashell 100kg weight ratio of one or more major ingredients of mollusks and larvae, and clean the internal organs and eggs to mix the mixed natural salts (± 30%) of above (6) and mix them in a cave or refrigerator room below 10 ℃ after salting (± 3 months) After low temperature aging, some of them were pulverized and filtered to 80mesh to prepare salted fish and fish sauce to recover clear pale yellow fish sauce.

(8): ((kimchi production)): ①: (6) The seasoning paste of the above-mentioned (6) ㈏ and seasoning paste with 1: 1 glutinous rice, and after cooling, the seasoning paste and the seasoning paste and paste of the above (6) Prepared by mixing the (6) seasoning seasoning and the above (6) seasoning and wild oysters.

②: Marinated cabbage and seasoned mixed seasoning of ① and mixed with kimchi.

(9): ((Collectible preparation)): ①: Fermented powder (± 30%), red pepper powder (± 5%), green pepper (± 30%) and green pepper leaf (± 30%) of the above (6) The housekeeper was soaked with salt water of (± 10wt%).

②: In the above ②, traditional soybean paste (± 7%) and fine pickled green cabbage are mixed with the above ingredients and cooked for 1 week at room temperature.

(10): ((Manufacture of soy sauce)): ㉮ (((Soy sauce, miso))): <In the case of conventional type> :( 6) ㈑ Wash the fermented dried meju with brine, dry it, and dry it in a jar. After putting the eggs in the saline <When the egg is put in the salt water floating on the water is 500 won coins size> The saline filled with sake soaked the intestines. <At this time, cut the intestines after 60 days.>

(((Soy, Soybean Paste))): <In the case of an improved formula>: 60 kg of soybeans are soaked in water for 2 days, and when added to a grinder, the fermentation powder (5) above (5) is mixed and pulverized. Or after mixing with Hwang Kyun bacteria (± 150g) and fermented for about 3 days in the fermentation chamber at 27 ℃ fermented to a aging vessel and mixed with saline solution of saline concentration (± 15wt%) three days later, soy sauce was naturally dehydrated and aged.

㉯ (((Hot Pepper Paste))): Add the various additives such as fermented crushed red pepper paste and malt powder of (6) ㉱ above, pour saline of salt concentration (± 10wt%), stir vigorously and ripen in low temperature aging room I was.

㉰ (((Cheonggukjang))): Part of the fermented Cheonggukjang of (6) ㈑Eung was powdered by lyophilization powder method and added in small amounts to doenjang, red pepper paste, and ssamjang.

㉱ (((Ssamjang))): Drinking water was added to the mixed preparation of (6) ㈑Eung above, and it stirred, and aged in the low temperature aging room.

㉲ (((Produced by Chunjang))): ① When the soybean and flour were separately added and then cooled at room temperature, the fermentation powder and Baekkukyun or Hwangguk were fermented in the mixed fermentation chamber evenly.

②: Aging saline and fermented product of ①, mixed with starch caramel and additives, followed by cooling and sterilization, mixing and aging to include ingredients of ingredients and herbal ingredients in each food.

Claims (2)

[Production method of the present invention]
[Method for Manufacturing Salted Fish, Fish Sauce, Kimchi, House, and Soy Sauce]
The present invention is processed by the freeze-dried powder method (1): preparing the subsidiary materials cheonma, tangwi, bokyeong, taejasam, yam, windproof, seaweed, turmeric and pepper powder.
(2): <I Herbal Medicine Ingredients> Straw Sprouts, Geumchocho, Sambaekcho, Edible Seaweeds, Edible Mushrooms, Mugwort, Spirits, Taeksa, Sinseoncho, Namgase, Maddera, Chichi, and <II Herbal Ingredients> And preparing the morel cabbage, ringworm, ginseng and barn.
(3): primary fermentation of at least one of the subsidiary materials of (1) by mixing with Baekkukyun or Rhodibacteriaceum after increase of the ingredients;
(4): At least one of the herbal ingredients of (2) is concentrated under reduced pressure.
(5): a secondary fermentation step of mixing the mixture of (3) and (4) and Baekkukyun or Rhesus bacteria.
(6): Preparation of various formulations: ㈎: (for salted fish): (5) Prepare fermented powder and sun salt in 1: 5.
㈏: (Kimchiyong): ㉠: (5) Prepare the paste by mixing garlic, ginger, various seasonings and sesame radish at 1: 1 weight with fermented powder and red pepper powder for kimchi production.
㉡: Mesa prepared by cutting various seasonings, prepared by cutting shimashima, seaweed.
㉢: Boil the aged fermented salt of Hagi (7) and filter by 40mesh.
㈐: (house) :( 5) Fermented powder and roasted pulverized powder to save barley and soybeans are kneaded with drinking water, and shaped like donuts, covered with a clean straw in the fermentation chamber, covered with a straw, taken out after fermentation, and dried at room temperature to filter Ready.
㈑: (for soy sauce): ㉮ (for soy sauce, soybean paste): When adding soybean to grinder after mixing, fermentation powder of (5) is mixed and pulverized. After fermentation, hanging and drying naturally prepared.
㉯: (for red pepper paste): When mixing and mixing glutinous rice and soybean, mix and crush the fermentation powder of (5) above, and then dry it by forming it like donuts and cover it with a clean straw in a fermentation chamber after drying naturally. After fermenting yellow for about a week, hang it, dry it, and filter it.
㉰: (for Cheonggukjang): Cover with soybean straw in a fermentation chamber after increasing the soybeans and mix with fermentation powder of (5).
㉱: (ssamjang): Miso and red pepper paste mixed with fermented powder and sun salt of (5).
㉲: (for spring): ㉠: When the soybean and wheat flour are added separately and crushed, the fermentation powder and Baekkukuk or Hwangkuk in the above (5) are mixed and ground and then fermented in the fermentation chamber.
㉡: After aging saline and fermented product of starch㉠, starch caramel and additives are mixed and sterilized, then cooled to room temperature, mixed finely, and then aged.
(7): ((Sashimi production)): The main ingredients, flounder, sea otter, mackerel, cutlass, canary, saury, sea bream, scallop, cod, sea bream, sea bream, pollock, horse mackerel, anchovies, fish Eel, cucumber, fishfish, fish, sardine, coarse, early, sunfish, crab, dwarf, prawn tortilla, oysters, octopus, clam, dietoise, flavor, sea shell, pants, lilies, turban, overturned, squid, seashell Clean the internal organs and eggs with at least one of the salt and roe, mix them with mixed natural salts of (6) and salt them at low temperature in a cave or cold room, and then grind them after crushing them to recover the clear pale yellow fish sauce. Fish sauce manufacturing step.
(8): ((kimchi production)): ①: The above (6) ㈏ ㉠ ㉠ paste with seasoning paste and glutinous rice, and after cooling, seasoning paste and (6) ㈏ 세 seasoning seasoning and (6) ㉯ ㉢ Prepared by mixing both natural and wild oysters.
②: seasoning cabbage and seasoned mixed seasoning of ① and mixed with kimchi
(9): ((Manufacture of bakery)): ①: Fermented product of above (6) 상기 and <Roast enough to save barley and soybeans.
②: Mixing red pepper, green pepper and green pepper leaves with salt water to soak the house.
③: In the above ②, instead of the natural salt, the traditional Chinese cabbage and radish leaves are mixed with the above ingredients.
(10): ((Manufacture of soy sauce)): ㉮ (((Soy sauce, miso))): <In the case of conventional type> ((6)) Wash the fermented dried meju of (6) with brine, dry it, and dry it in a jar. After adding grains <When the egg is put in saline, the floating part of the egg is 500 won coins size> Filling the saline so that the meju is submerged. <At this time, cut the intestines after 60 days.>
(((Soy, miso))): <In the case of the improved formula>: When the soybeans are added to the grinder after mixing the fermentation powder of (5) and then pulverized, mixed with Baekkukyun or Hwangkuk, fermented in the fermentation chamber for about 3 days Transfer to a maturation container and mix with saline solution and then dehydrate the soy sauce to natural dehydration.
㉯: (((Hot Pepper Paste))): The above (6) step of fermented ground powder for red pepper paste and malt powder are added, and saline solution is poured and stirred in a low temperature aging room.
㉰: (((Cheonggukjang))): Part of the fermentation Cheonggukjang of (6) ㈑Eung㈑ is powdered by lyophilization powder method and used in small amounts in doenjang, red pepper paste, and ssamjang.
㉱: (((Ssamjang))): adding the drinking water to the mixed preparation of (6) ㈑Egg and stir vigorously in a low temperature aging room.
㉲ (((Produced by Chunjang))): ①: When soybean and wheat flour are added separately and pulverized, the fermentation powder and Baekkukyun or Hwangkukyun above (5) are mixed and pulverized.
②: After aging the saline and fermented product of ① and mixed by heating and sterilizing starch caramel and additives, finely mixed and aged to include the ingredients of the ingredient and the herbal ingredients. The method of claim 1, wherein
(1) The preparations for the subsidiary materials: Cheonma, Dongguk, Fukryeong, Straw Sprouts, Taejasam, Yam, Geumchocho, Windproof, Sambaekcho, Edible seaweed, Edible mushrooms, Hamcho, turmeric, and red pepper powder.
(2): <I Herbal Ingredients>> Salt Sprouts, Geumchocho, Sapbaekcho, Edible Seaweeds, Edible Mushrooms, Mugwort, Spirit, Taeksa, Sinseoncho, Namgase, Maddera, Chichi, and <II Herbal Ingredients> And preparing the morel cabbage, ringworm, ginseng and barn.
(3) To the salted fish, salted fish, kimchi, soy sauce, soy sauce, miso, chili pepper, cheongukjang, ssamjang and spring miscellaneous ingredients, seaweed, seaweed, seaweed, seaweed , Ecklonia vulgaris, Mesopii), and edible mushrooms (Cucumber, Blossom, Chaga, Neung, Sakura, Shii, Eel, Mushroom), etc., and ingredients of I Herbal Ingredients and I Herbal Medicine Ingredients.