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Priority to KR870000485ApriorityCriticalpatent/KR880008761A/en
Publication of KR880008761ApublicationCriticalpatent/KR880008761A/en
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음As this is a public information case, the full text was not included.
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생멸치 70-80중량％, 식염 20-30중량％를 배합하여 20-23℃의 온도에서 8-15개월간 발효시키는 멸치젓 간장의 제조방법.A method for producing anchovy soy sauce, which is mixed with 70-80% by weight of raw anchovies and 20-30% by weight of salt and fermented at a temperature of 20-23 ° C for 8-15 months.※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR870000485A1987-01-221987-01-22
How to make anchovy soy sauce
KR880008761A
(en)