首页> 外国专利> METHOD FOR PREPARING CHUNGKOOKCHANG COMPRISING NIPA FRUTICANS WURMB AND CHUNGKOOKCHANG BY THE METHOD

METHOD FOR PREPARING CHUNGKOOKCHANG COMPRISING NIPA FRUTICANS WURMB AND CHUNGKOOKCHANG BY THE METHOD

机译:用该方法制备包含尼古丁菊和重庆鸡的重庆鸡的方法

摘要

The present invention relates to a method for producing chungkukjang using a nihon palm phalaenopsis, and more particularly, to a method for producing chungkukjang using a nihon palm phalaenopsis, (c) a step of mixing the extracted soybean with both the extract of the nifolium phalaenopsis powder, the extract of the nifa palm phloem or the extract of the nifa palm phlox and the powder, (d) inoculating the mixed raw material with Bacillus sp. And fermenting the raw material inoculated with the Bacillus subtilis. According to the present invention, it is possible to manufacture chungkukjang having antioxidative function by the use of the nihon palm phlox, and there is no unpleasant odor peculiar to the chonggukjang, and it is advantageous in that the consumption of chungkukjang can be improved because of the excellent flavor. In addition, the shelf life of Chungkukjang is also extended.
机译:本发明涉及一种用日本棕榈蝴蝶兰生产中空酱的方法,更具体地说,涉及一种用日本棕榈蝴蝶兰生产中空酱的方法,(c)将提取的大豆与with蝴蝶兰的提取物混合的步骤。粉末,尼法棕榈韧皮部提取物或尼法棕榈福禄考提取物和粉末,(d)用芽孢杆菌属种接种混合后的原料。并发酵接种了枯草芽孢杆菌的原料。根据本发明,通过使用日本棕榈福禄考可以制造具有抗氧化功能的中空酱,并且没有中空酱所特有的难闻的气味,并且由于可以改善中空酱的消耗,因此是有利的。极好的味道。另外,忠国酱的保质期也延长了。

著录项

  • 公开/公告号KR101870419B1

    专利类型

  • 公开/公告日2018-06-27

    原文格式PDF

  • 申请/专利权人 농업회사법인주식회사니파바이오;

    申请/专利号KR20160152312

  • 发明设计人 김월곤;

    申请日2016-11-16

  • 分类号A23L33/105;A23L11/20;A23L11/30;A23L3/3472;

  • 国家 KR

  • 入库时间 2022-08-21 12:37:37

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