SUNCHANG RESEARCH CENTER FOR FERMENTATION MICROBES(SRCM)
发明人:
HEO, JU HEE,JO, JONG HYUN,JO, SUNG WHA,JEONG, DO YOUN,LEE, EUN SIL
申请号：
KR20130009066
公开号：
KR101399278(B1)
申请日:
2013.01.28
申请国别(地区):
韩国
年份:
2014
代理人:
摘要：
The present invention relates to red pepper paste sauce using water parsley fermented liquid manufactured by adding the water parsley fermented liquid, and the red pepper paste sauce according to the present invention can be used as sauce for all kinds of bibimbap; widely used for food such as stir-fried octopus, stir-fried rice cake, etc. to which red pepper paste sauce is added; and provide sauce which is suitable for the preferences of a consumer compared to conventional red pepper sauce.
