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filingDate 1995-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
grantDate 1998-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_2cec666138d03b14970315e9e32dafbe
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publicationDate 1998-12-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-0167025-B1
titleOfInvention Acorn red pepper paste and its manufacturing method
abstract In the present invention, in the manufacture of Kochujang, our indigenous traditional food, the shell of the acorns is removed and the water is changed 2-3 times a day, and the powders and raw grains are dehydrated and crushed in the acorns treated with fresh water for 4 to 5 days. The mixed powder was steamed and dried in a ratio of 1:10 by volume, and the soybean powder and red pepper powder were mixed in a ratio of 10: 3.3: 4 by volume. Kochujang prepared by adding a little starch syrup and stirring and kneading at room temperature of 13 ° C neutralizes residual heavy metals from pesticides, contributes to national health, and also saves grains. And to a method for producing the same.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105831698-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100366433-B1
priorityDate 1995-10-16-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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