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Priority to KR1019840002303ApriorityCriticalpatent/KR850007199A/en
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세우액젓을 주재로 한 인스탄트 젓갈의 제조방법Method of making instant salted fish mainly from fish sauce
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
Claims (1)
1차 발효시켜 믹사된 새우액젓에 홍합에서 추출한 액과 80:20(%) 비율로 혼합하고 염도 24도로 맞춰 약 30일간 2차 발효시켜 얻게 되는 새우액젓을 주재로 한 인스탄트 젓갈의 제조방법.Method for producing instant salted salted seafood with salted shrimp mixed with mussels and mixed at 80:20 (%) ratio with primary salted fermented shrimp for 24 days.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019840002303A1984-04-261984-04-26
Method of making instant salted fish mainly from fish sauce
KR850007199A
(en)