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filingDate 1998-07-27-04:00^^<http://www.w3.org/2001/XMLSchema#date>
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publicationDate 2000-02-15-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber KR-20000009587-A
titleOfInvention Manufacturing method of kochujang seasoning and its kochujang seasoning
abstract The present invention relates to a method for preparing kochujang seasoning, and to the kochujang seasoning, the preparation method is a sleeping step for 10 to 15 hours by mixing 58% by weight of conventional kochujang, 7.8% by weight of finely ground garlic and 1% by weight of ginger Wow; A fermentation step of adding fermented malt sugar 7.8 wt% to the mixture prepared by the replenishing step and then fermenting at a temperature of 50 to 70 ° C. for 2 to 4 hours; It is composed of a ripening step of aged for 1 to 3 days after the addition of 17 wt% crude syrup and 0.9 wt% natural seasoning to the mixture fermented by the fermentation step.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20030064188-A
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type http://data.epo.org/linked-data/def/patent/Publication

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