KR940003483A - High Protein Gochujang Manufacturing Method - Google Patents
High Protein Gochujang Manufacturing Method Download PDFInfo
- Publication number
- KR940003483A KR940003483A KR1019920014917A KR920014917A KR940003483A KR 940003483 A KR940003483 A KR 940003483A KR 1019920014917 A KR1019920014917 A KR 1019920014917A KR 920014917 A KR920014917 A KR 920014917A KR 940003483 A KR940003483 A KR 940003483A
- Authority
- KR
- South Korea
- Prior art keywords
- bacteria
- red pepper
- rice
- high protein
- fermented
- Prior art date
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
볏짚을 이용한 박테리아균을 배양방법과 황곡이나 백곡을 이용한 곰파이균을 배양하는 방법에 동물성단백짙 이 풍부한 신성한 생선(멸치, 살이연한 생선등)에 식염27%를 혼합하여 숙성 추출한 원액을 탑쌀, 쌀 등을 정선하여 증자한것을 함게 혼합 숙성하여 맛있고, 영 양가높은 고추장을 생산함으로서 전통성을 살리고 맛을 더욱 향상시켜 소비자로부터 호평을 받는 고추장을 생산하여 널리 보급하기 위한 것이다.In the method of cultivating the bacteria bacteria using rice straw and cultivation of Gompie bacteria using brown rice and white rice, the raw liquid extracted from aged saline (27% salt) was mixed with sacred fish rich in animal protein (anchovies, fleshy fish, etc.). It is intended to produce and distribute red pepper paste which is popular with consumers by producing the delicious and nutritious red pepper paste by mixing and ripening it together with the increase of the choice and increase the taste.
Description
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음Since this is an open matter, no full text was included.
Claims (1)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019920014917A KR940003483A (en) | 1992-08-19 | 1992-08-19 | High Protein Gochujang Manufacturing Method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019920014917A KR940003483A (en) | 1992-08-19 | 1992-08-19 | High Protein Gochujang Manufacturing Method |
Publications (1)
Publication Number | Publication Date |
---|---|
KR940003483A true KR940003483A (en) | 1994-03-12 |
Family
ID=67147621
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019920014917A KR940003483A (en) | 1992-08-19 | 1992-08-19 | High Protein Gochujang Manufacturing Method |
Country Status (1)
Country | Link |
---|---|
KR (1) | KR940003483A (en) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010112123A (en) * | 2001-08-23 | 2001-12-20 | 이경수 | Preparation method of Kochujang (fermented hot pepper - soybean paste) with a grain of boiled rice |
KR20030032602A (en) * | 2001-10-18 | 2003-04-26 | 김성진 | red pepper paste spices preparation material and a manufacturing process of the preparation material |
-
1992
- 1992-08-19 KR KR1019920014917A patent/KR940003483A/en not_active Application Discontinuation
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20010112123A (en) * | 2001-08-23 | 2001-12-20 | 이경수 | Preparation method of Kochujang (fermented hot pepper - soybean paste) with a grain of boiled rice |
KR20030032602A (en) * | 2001-10-18 | 2003-04-26 | 김성진 | red pepper paste spices preparation material and a manufacturing process of the preparation material |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
A201 | Request for examination | ||
E902 | Notification of reason for refusal | ||
E601 | Decision to refuse application |