Cj Cheiljedang Corporation

Cj Seafood Corporation

Dae Ik Kang

Kwang Hee Lee

Byoung Seok Moon

Hye Jin Kim

Seon Mi Oh

Eun Seok Jang

Dong Joo Shin

Sun A Cho

Ji Young Oh

Dong Yun Lee

Sun Hyung Cho

Won Il Cho

Joo Dong Park

Sung Hun Lee

Hye Won Shin

Tae Hyeong Kim

Chang Yong Lee

Yoon Jung Choi

Ho Woo Lee

Nam Ju Lee

Seung Chul Kim

Kyu Chong Cho

Young Sub Choi

Eun Soo Kwak

Jong Il Lee

Hee Joon Park

Chi Kwang Song

Dong Min Moon

Eun Seon Oh

Moo Nyun Kim

Sang Young Moon

Won Dae Chung

Jae Seung Park

Suk Min Jang

So Youn Eom

In Duck Yoon

Won Ii Cho

Jong Ii Lee

Sung Kyun Kim

An apparatus and method for manufacturing a grilled seaweed includes the apparatus comprising a grilling unit having a first housing with a first inlet opening and a first outlet opening which communicate with each other; a first conveyor for transferring a sheet of seaweed from the first inlet opening to the first outlet opening; a first heating source installed over the first conveyor to discharge a flame onto a top surface of the seaweed being transferred by the first conveyor; and a second heating source installed on both sides of a lower portion of the first conveyor to apply a flame onto a bottom surface of the seaweed being transferred by the first conveyor.

Apparatus for manufacturing grilled seaweed and method for manufacturing grilled seaweed

Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.

Manufacturing method for powdered fermented paste

The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.

Method for sterilizing high-quality meat- and kimchi-based processed food by means of pH adjustment and mild heating

The present disclosure relates to aCJ14-6 strain isolated from traditional meju, a preparation method for soybean koji using the same, and a soybean koji prepared by the preparation method. The preparation method for soybean koji includes: soaking soybeans in water or adding waster to soybeans and steaming the soaked soybeans; and inoculating aCJ14-6 strain into the steamed soybeans, fermenting the steamed soybeans, and drying the fermented soybeans to prepare a soybean koji.

Strain isolated from traditional meju, soybean koji preparation method using same, and soybean koji prepared by the same preparation method

The present disclosure provides a method for preparing a rice hot pepper paste using anCJ 1354 strain and aCJ 14-6 strain isolated from traditional meju, and a rice hot pepper paste produced by the preparation method. The method for preparing a rice hot pepper paste includes: soaking rice in water or adding water to rice and steaming the rice; inoculating anCJ 1354 (KCCM 11300P) strain into the steamed rice and conducting incubation to prepare a rice koji; soaking beans in water or adding water to beans and steaming the beans; inoculating aCJ 14-6 (KCCM 11718P) strain into the steamed beans and conducting incubation to make a bean koji; adding brine and then at least one selected from the group consisting of steamed rice, bean-processed food stuff, meju, and doenjang to the rice koji and the bean koji to prepare a first mixture, and conducting a first aging; and adding red chili powder and then at least one selected from the group consisting of starch sugar, soy sauce, salt, a spice-processed food stuff, a taste and flavor enhancer, and a grain-processed food stuff to the first mixture to prepare a second mixture, and conducting sterilization and a second aging.

Method for preparing rice hot pepper paste and rice hot pepper paste prepared thereby

A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry.

Method for manufacturing a fish sauce and a fish sauce manufactured by the same

Growing community of inventors

Gyeonggi-do, South Korea

Dae Ik Kang