| 摘要 |
The present invention relates to a Chogochujang (red chili-pepper paste with vinegar) manufacturing method using bamboo shoots, and more desirably, bamboo shoot powder and yeast are made from bamboo shoots available in May which are a specialty of Damyang whereby Chogochujang obtained by mixing Chogochujang made by peppers dried by sun, Chogochujang powder made by peppers dried by sun and vinegar and aging can be stored for a long time allowing Chogochujang to contain abundance of vitamins and protein and people to feel bamboo shoot-specific tastes and flavors. The manufacturing method is characterized by mixing 60 wt% of Chogochujang made by peppers dried by sun, 1.5 wt% of Chogochujang powder made by peppers dried by sun, 18.5 wt% of brewed vinegar, 1 wt% of ginger juice, 3 wt% of white sugar and 9.0 wt% of crushed garlic to manufacture. |
