KR910016274A - Manufacturing method of anchovy fish paste red pepper paste with anchovy powder - Google Patents

Manufacturing method of anchovy fish paste red pepper paste with anchovy powder Download PDF

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Publication number
KR910016274A
KR910016274A KR1019900003128A KR900003128A KR910016274A KR 910016274 A KR910016274 A KR 910016274A KR 1019900003128 A KR1019900003128 A KR 1019900003128A KR 900003128 A KR900003128 A KR 900003128A KR 910016274 A KR910016274 A KR 910016274A
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KR
South Korea
Prior art keywords
anchovy
paste
red pepper
manufacturing
powder
Prior art date
Application number
KR1019900003128A
Other languages
Korean (ko)
Other versions
KR920005994B1 (en
Inventor
하선정
Original Assignee
하선정
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 하선정 filed Critical 하선정
Priority to KR1019900003128A priority Critical patent/KR920005994B1/en
Publication of KR910016274A publication Critical patent/KR910016274A/en
Application granted granted Critical
Publication of KR920005994B1 publication Critical patent/KR920005994B1/en

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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
    • A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
    • A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/65—Addition of, or treatment with, microorganisms or enzymes
    • 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
    • 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
    • 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
    • A23L7/20—Malt products
    • A23L7/25—Fermentation of cereal malt or of cereal by malting

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Agronomy & Crop Science (AREA)
  • Botany (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Seasonings (AREA)

Abstract

내용 없음No content

Description

멸치분말을 가미한 멸치 액젓 고추장 제조 방법Anchovy Sauce Sauce Mixture with Anchovy Powder

본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.

Claims (1)

제2공정의 엿기름액 800㏄, 쌀가루 500g을 혼합하여 30의 온도로 1시간 동안 둠에 있어서, 무우즙 500㏄, 멸치 액젓 200㏄를 혼합하고 제4공정에서 멸치 분말 200g 혼합하여 제조함을 특징으로 한 속성 고추장의 제조방법.In the second step, the malt solution 800㏄ and 500g rice powder are mixed and left for 1 hour at a temperature of 30. 500 무 radish juice and 200 젓 anchovy are mixed, and 200g of anchovy powder is mixed in the fourth step. Method for preparing high-quality red pepper paste. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: The disclosure is based on the initial application.
KR1019900003128A 1990-03-09 1990-03-09 Process for making fermented soybean paste with red pepper powder added small sardine powder KR920005994B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019900003128A KR920005994B1 (en) 1990-03-09 1990-03-09 Process for making fermented soybean paste with red pepper powder added small sardine powder

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019900003128A KR920005994B1 (en) 1990-03-09 1990-03-09 Process for making fermented soybean paste with red pepper powder added small sardine powder

Publications (2)

Publication Number Publication Date
KR910016274A true KR910016274A (en) 1991-11-05
KR920005994B1 KR920005994B1 (en) 1992-07-25

Family

ID=19296805

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019900003128A KR920005994B1 (en) 1990-03-09 1990-03-09 Process for making fermented soybean paste with red pepper powder added small sardine powder

Country Status (1)

Country Link
KR (1) KR920005994B1 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000067729A (en) * 1999-04-29 2000-11-25 홍정화 A manufacturing process and composition of SSamjang(fermented soy paste) adding fermented anchovy sauce residue

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20000067729A (en) * 1999-04-29 2000-11-25 홍정화 A manufacturing process and composition of SSamjang(fermented soy paste) adding fermented anchovy sauce residue

Also Published As

Publication number Publication date
KR920005994B1 (en) 1992-07-25

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