METHOD FOR PREPARING FUNCTIONAL VINEGAR AND SOY SAUCE PRODUCT BY USING WATER-SOLUBLE EGG SHELL CALCIUM

摘要

The present invention relates to a method for preparing functional vinegar and soy sauce products by using water-soluble egg shell calcium. According to an embodiment of the present invention, the vinegar and soy sauce product preparing method includes a heating and processing step, an egg shell calcium vinegar solution preparing step and a filtering and refining step. The heating and processing step includes the processes of putting egg shells obtained from eggs by removing the content therefrom into a liquefied natural gas (LNG) heating furnace or an electrical heating furnace at the heating temperature of 900 to 1100C for 10 to 60 minutes in order to remove the egg shell film and impurities attached on the egg shells, thereby removing the malodor and other odor with the impurities therefrom.;COPYRIGHT KIPO 2017