KR970073371A - How to make spice kochujang jam to eat on bread and vegetables - Google Patents

How to make spice kochujang jam to eat on bread and vegetables Download PDF

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Publication number
KR970073371A
KR970073371A KR1019960016889A KR19960016889A KR970073371A KR 970073371 A KR970073371 A KR 970073371A KR 1019960016889 A KR1019960016889 A KR 1019960016889A KR 19960016889 A KR19960016889 A KR 19960016889A KR 970073371 A KR970073371 A KR 970073371A
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KR
South Korea
Prior art keywords
jam
saltiness
degrees
kochujang
chemical seasoning
Prior art date
Application number
KR1019960016889A
Other languages
Korean (ko)
Inventor
최재호
최병영
Original Assignee
최재호
최병영
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 최재호, 최병영 filed Critical 최재호
Priority to KR1019960016889A priority Critical patent/KR970073371A/en
Publication of KR970073371A publication Critical patent/KR970073371A/en

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Abstract

본 발명은 제조된 양념 고추장 잼은 각종 양념과 농축된 기피물 복음된 들깨를 첨가하여 매우면서도 개운하고 고소한 한국의 맛을 전세계인의 식탁에서 찾고 맛볼 수 있게끔한다. 부페와 변질을 방지하기 위하여 당도 20도 염도 10도를 향시 유지시키고 제조시에 3회 이상 끓여 각종 세균을 멸종시킨다. 화학조미료(설탕, 미원, 미풍, 기타 화학조미료)나 인공색소 및 방부제는 전혀 사용하지 않은 우리 순 농산물로 제조한 식품이다.The present invention relates to a seasoned kochujang jam, which is prepared by adding various seasonings and concentrated escapes and gospeled perilla, so that the taste of Korea can be found and enjoyed in a world-wide dining table. In order to prevent buffet and deterioration, we keep 10 degrees of saltiness at 20 degrees of saltiness and boil more than 3 times at the time of manufacture, and various bacteria are extinct. It is a food made from our pure agricultural products that do not use chemical seasoning (sugar, miwon, breeze, other chemical seasoning), artificial coloring and preservative.

Description

빵과 야채에 먹는 양념 고추장 잼 제조 방법How to make spice kochujang jam to eat on bread and vegetables

내용없음No content

Claims (3)

제조된 양념 고추장잼은 각종 양념과 농축된 기피물 복음된 들깨를 첨가하여 매우면서도 개운하고 고소한 한국의 맛을 전세계인의 식탁에서 찾고 맛볼 수 있게끔한다.The seasoned kochujang jam is made by adding various seasonings and concentrated escapes and gospeled perilla, which makes it possible to taste and taste delicious Korean delicacies from around the world. 부페와 변질을 방지하기 위하여 당도 20도 염도 10도를 향시 유지시키고 제조시에 3회 이상 끓여 각종 세균을 멸종시킨다.In order to prevent buffet and deterioration, we keep 10 degrees of saltiness at 20 degrees of saltiness and boil more than 3 times at the time of manufacture, and various bacteria are extinct. 화학조미료(설탕, 미원, 미풍, 기타 화학조미료)나 인공색소 및 방부제는 전혀 사용하지 않은 우리 순 농산물로 제조한 식품이다.It is a food made from our pure agricultural products that do not use chemical seasoning (sugar, miwon, breeze, other chemical seasoning), artificial coloring and preservative. ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.※ Note: It is disclosed by the contents of the first application.
KR1019960016889A 1996-05-20 1996-05-20 How to make spice kochujang jam to eat on bread and vegetables KR970073371A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
KR1019960016889A KR970073371A (en) 1996-05-20 1996-05-20 How to make spice kochujang jam to eat on bread and vegetables

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
KR1019960016889A KR970073371A (en) 1996-05-20 1996-05-20 How to make spice kochujang jam to eat on bread and vegetables

Publications (1)

Publication Number Publication Date
KR970073371A true KR970073371A (en) 1997-12-10

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KR1019960016889A KR970073371A (en) 1996-05-20 1996-05-20 How to make spice kochujang jam to eat on bread and vegetables

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KR (1) KR970073371A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050007703A (en) * 2003-07-11 2005-01-21 정화자 Jam comprising fermented soybeans and making method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20050007703A (en) * 2003-07-11 2005-01-21 정화자 Jam comprising fermented soybeans and making method thereof

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