A method of manufacturing ssamjang with high storage stability

The present invention relates to ssamjang which has high storage stability even though the ssamjang contains seafood, and a manufacturing method thereof, and more specifically, to a method of manufacturing the ssamjang which includes freshwater snails and seafood which are putrescible, but has high...

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Bibliographische Detailangaben
Hauptverfasser:	KANG, GYU WON, RYU MYOUNG HAN, KIM SOO BIN, KIM TAE SUNG, CHOI MIN HYEOK, YANG SE YEON
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention relates to ssamjang which has high storage stability even though the ssamjang contains seafood, and a manufacturing method thereof, and more specifically, to a method of manufacturing the ssamjang which includes freshwater snails and seafood which are putrescible, but has high storage stability and excellent taste and flavor. 본 발명은 해물을 포함함에도 높은 보관 안정성을 가지는 쌈장 및 그 제조방법에 관한 것으로서, 구체적으로 부패하기 쉬운 논우렁이와 해물류를 포함하면서도 보관 안정성이 높고, 감칠맛과 풍미가 뛰어난 특성을 갖는 쌈장을 제조하는 방법에 관한 것이다.