首页> 外国专利> A preparing method of hot pepper paste utilizing fermented soybeans powder and hot pepper paste using the same

A preparing method of hot pepper paste utilizing fermented soybeans powder and hot pepper paste using the same

机译:利用发酵大豆粉制备辣椒酱的方法及使用该方法的辣椒酱

摘要

The present invention relates to a method for preparing red pepper paste using powdered meju powder, and to red pepper paste prepared according to the present invention, and more specifically to preparing and drying meju powder prepared by soybean fermentation, wheat fermentation, and rice fermentation, respectively. Making; Heating water and adding salt and syrup to prepare a saccharified solution; Powdering the prepared meju powder and mixing the prepared meju powder into the saccharified solution; And adding red pepper powder to the mixture into which the meju powder is added and mixed; and the present invention is not fermented after mixing grains such as beans, wheat, and rice, and each fermented grains first. After using the dried meju powder, there is an effect that can be prepared red pepper paste with improved taste and flavor.
机译:本发明涉及一种使用粉末状的豆蔻粉制备红辣椒酱的方法,并且涉及根据本发明制备的红辣椒酱,更具体地,涉及通过大豆发酵,小麦发酵和大米发酵制备和干燥的豆蔻粉,分别。制造;加热水并加入盐和糖浆以制备糖化溶液;将制得的药酒粉打粉,将制得的药酒粉混合到糖化溶液中;然后将红辣椒粉加入已加入豆ju粉并混合的混合物中;并且,在将豆,小麦,大米等谷物混合后,不进行本发明的发酵。使用干燥的梅酒粉后,可以制成具有改善的味道和风味的红辣椒酱。

著录项

  • 公开/公告号KR102017242B1

    专利类型

  • 公开/公告日2019-09-02

    原文格式PDF

  • 申请/专利权人 구산양반엿영농조합법인;

    申请/专利号KR20170124049

  • 发明设计人 김순옥;

    申请日2017-09-26

  • 分类号A23L11/20;A23L11;A23L7/104;

  • 国家 KR

  • 入库时间 2022-08-21 11:47:54

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