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A manufacturing method of functional korean hot pepper paste and thereby korean hot pepper paste

机译:一种功能性韩国辣椒酱的制造方法

摘要

PURPOSE: A producing method of functional red pepper paste using oriental medicinal materials is provided to use medical herbs capable of easily obtaining. CONSTITUTION: A producing method of functional red pepper paste using oriental medicinal materials comprises the following steps: mixing 35~45g of mulberry leaves, 15~25g of rubus coreanus, 15~25g of curcuma longa, 45~55g of cirsium japonicum, 15~25g of plantago asiatica, 15~25g of buckwheat, and 15~25g of salicornia herbacea with 5,000g of water, and heating at 100~150deg C for 150~180minutes; cooling the mixture for 50~70minutes at room temperature; mixing 2,500~2,700g of obtained herbal extract, 1,900~2,100g of roast grain powder, and 35~45g of pine pollen, for obtaining a herbal composition; heating starch syrup and sugar, and mixing the mixture with the herbal composition; and aging the mixture after adding canavalia gladiate powder, bamboo salt, dried tomato powder, and red pepper powder.
机译:目的:提供一种使用东方药用材料的功能性红辣椒酱的生产方法,以使用能够容易获得的草药。组成:用东方药材生产功能性红辣椒酱的方法包括以下步骤:混合35〜45g桑叶,15〜25g悬钩子,15〜25g姜黄,45〜55g枸杞,15〜车前子25克,荞麦15到25克,水杨柳15到25克,水5,000克,在100到150摄氏度下加热150到180分钟;将混合物在室温下冷却50〜70分钟;混合2500〜2700g得到的草药提取物,1900〜2100g烤谷粉和35〜45g松花粉,得到草药组合物。加热淀粉糖浆和糖,并将混合物与草药组合物混合;加入芥子碱粉,竹盐,番茄干粉和红辣椒粉,然后老化。

著录项

  • 公开/公告号KR101110781B1

    专利类型

  • 公开/公告日2012-03-13

    原文格式PDF

  • 申请/专利权人

    申请/专利号KR20090077883

  • 发明设计人 정세헌;

    申请日2009-08-22

  • 分类号A23L1/202;

  • 国家 KR

  • 入库时间 2022-08-21 17:08:37

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