KR970061101A - 김치의 고온발효 제조법 - Google Patents

김치의 고온발효 제조법 Download PDF

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Publication number
KR970061101A
KR970061101A KR1019960002744A KR19960002744A KR970061101A KR 970061101 A KR970061101 A KR 970061101A KR 1019960002744 A KR1019960002744 A KR 1019960002744A KR 19960002744 A KR19960002744 A KR 19960002744A KR 970061101 A KR970061101 A KR 970061101A
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KR
South Korea
Prior art keywords
kimchi
temperature fermentation
temperature
fermentation recipe
recipe
Prior art date
Application number
KR1019960002744A
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English (en)
Inventor
천명홍
Original Assignee
천명홍
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.)
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Publication date
Application filed by 천명홍 filed Critical 천명홍
Priority to KR1019960002744A priority Critical patent/KR970061101A/ko
Publication of KR970061101A publication Critical patent/KR970061101A/ko

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Abstract

본 발명은 김치제조법에서 종래와 달리 발효의 최적온도인 29℃∼33℃의 온도에서 30분∼6시간의 단시간으로 제조하는 것에 대한 특허임.

Description

김치의 고온발효 제조법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (1)

  1. 김치제조시 온도를 30℃∼70℃ 범위에서 30분-6시간 동안 보관하여 발효 숙성 시키는 제조방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR1019960002744A 1996-02-01 1996-02-01 김치의 고온발효 제조법 KR970061101A (ko)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960002744A KR970061101A (ko) 1996-02-01 1996-02-01 김치의 고온발효 제조법

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960002744A KR970061101A (ko) 1996-02-01 1996-02-01 김치의 고온발효 제조법

Publications (1)

Publication Number Publication Date
KR970061101A true KR970061101A (ko) 1997-09-12

Family

ID=66219180

Family Applications (1)

Application Number Title Priority Date Filing Date
KR1019960002744A KR970061101A (ko) 1996-02-01 1996-02-01 김치의 고온발효 제조법

Country Status (1)

Country Link
KR (1) KR970061101A (ko)

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