公开(公告)号：KR1020030047637A

公开(公告)日：2003-06-18

申请号：KR1020010081483

申请日：2001-12-11

Applicant: 전라남도

Inventor： 류인섭 ,  정순택 ,  김선재 ,  박양균 ,  강성국

IPC: A23L1/202

Abstract: PURPOSE: Provided is a preparation method of instant jeupjang which maintains its characteristic taste and flavor and is capable of being used as a substitution for side dishes. CONSTITUTION: A preparation of instant jeupjang is characterized by comprising the steps of: salting pepper leaves, pepper, radish and radish leaves in 20% salt water; washing them with water and freeze-drying them to obtain powdery vegetables; preparing jeupjang meju and followed by fermentation for 20 days to give jeupjang; freeze-drying the jeupjang to obtain powdery jeupjang; and packing it into PE packing material.

Abstract translation: 目的：提供一种保持其特征味道和味道并且能够用作侧菜替代品的速食巧克力的制备方法。 构成：立即制备方法的特征在于包括以下步骤：在20％盐水中对胡椒叶，胡椒，萝卜和萝卜叶进行盐渍化; 用水洗涤并冷冻干燥，得到粉状蔬菜; 随后发酵20天，给予枣庄; 冷冻干燥，以获得粉饼; 并将其包装成PE包装材料。

公开(公告)号：KR1020030047638A

公开(公告)日：2003-06-18

申请号：KR1020010081484

申请日：2001-12-11

Applicant: 전라남도

Inventor： 류인섭 ,  정순택 ,  김선재 ,  박양균 ,  강성국

IPC: A23L1/202

Abstract: PURPOSE: Provided is preparation of instant damsujang which obtains characteristic taste and flavor from aging process and is thus useful as a substitution for side dishes. CONSTITUTION: A preparation of instant damsujang is characterized by comprising the steps of: maturing meju in 6-8% of salt water for 8 days; freeze-drying the manufactured damsujang to prepare powdery damsujang; and adding dried welsh onion, sesame seeds and the like.

Abstract translation: 目的：提供从老化过程中获得特征味道和味道的即食大豆酱的制备，因此可用作配菜的替代品。 构成：立即制作的特点是：将6-8％的盐水熟化8天; 冷冻干燥制成的damsujang制备粉状的damsujang; 加入干威尔士洋葱，芝麻等。