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dongdongju sauerkraut , kimchi, Zhengzhou

机译:东东据sauerkraut , kimchi, Zhengzhou

摘要

The present invention is prepared in a conventional bubble sauerkraut, the manufacture that the dongdongju particularly write is related to the traditional bubble sauerkraut of alcohol is prepared as in the conventional method, then by the bubble sauerkrauts made completely that respectively ferment of mixing dongdongju dongdongju and then be related to a kind of method, for produce one make steep the similar of sauerkraut dongdongju and vein. ;It is in the present invention the fermentation liquid and bubble sauerkraut ferment primary flavor for preparing the bubble sauerkraut traditional as the dongdongju of health in dongdongju in about 50 similar taste states according to the dongdongju that the method for preparation bubble sauerkraut is formulated, can serve as a kind of bubble of garnishes beverage second sauerkraut ferment in conjunction with dongdongju in best condition. When the hearty bubble sauerkraut sulmat for being enough to stand pungent of these ingredients my tastes combine with bubble sauerkraut bubble sauerkraut seasoning dongdongju dongdongju sulman complete and just none fast food spicy flavor of beverage beverage and can deliver food solved in bubble sauerkraut bubble sauerkraut the substitute of the elderly therefore dongdongju colors be down in intermediate frequency black saeksul tastes bubble sauerkraut be edible dongdongju La himyeon do not have a drink every other deposit by be with sum of a container package color and taste bubble sauerkraut dongdongju alcohol intravenous infusions be uimyeo frequencies pale higher than the taste at the top of the two of other liquid higher than it is above-mentioned it with obtain The bubble sauerkraut Zhengzhou decoration filter kkodeul sulmat of Zhengzhou kkodeul crisp feeling and approval rating leans against the fermentation of second ferment and keeps being geotgat beverage foods corrosion bubble sauerkraut aging bubble sauerkraut well being possibility,Alcohol is used as a garnishes bubble sauerkraut that is multiduty and can be manufacture dongdongju and solution.
机译:本发明是在常规的泡菜中制备的,与传统方法制备的冬冬菊特别有关的是传统的酒精泡菜有关的制备方法,然后通过将泡菜分别完全发酵,混合发酵而成的泡菜制成。然后是一种相关的方法,用于制作一个与酸菜冬冬和脉汁相似的制作方法。本发明提出了一种发酵液和气泡酸菜发酵原味,该发酵液和气泡酸菜发酵原味是根据冬冬在大约50个相似的口味状态下在冬冬制备的传统东冬菊泡腾酸菜,其配制方法可以在最佳状态下与冬菊一起作为装饰饮料第二酸菜发酵的泡沫。当丰盛的泡菜酸菜酱足以容纳这些成分的辛辣味时,我的口味会与泡菜酸菜酱一起调味,而dongdongju dongdongju sulman则是完整的,而且饮料饮料没有快餐的辛辣味,并且可以代替泡菜酸菜来代替泡菜酸菜因此东冬菊的颜色在中频下降,黑色saeksul味泡酸菜可食用dongjuju la heyeon不能喝一杯其他饮料,并与容器包装加在一起,然后品尝泡状酸菜dong东菊静脉滴注uimyeo频率苍白高于上面提到的其他两种液体顶部的味道,并获得较高的香气。泡菜酸菜郑州装饰过滤器kkodeul sulmat的郑州kkodeul酥脆感和认可度偏向于第二发酵的发酵,并一直保持凝乳饮料食品腐蚀剂泡酸菜的老化可能性很大,酒精被用作装饰泡酸菜的用途,该泡菜是多用途的,可以制造冬冬和溶液。

著录项

  • 公开/公告号KR20070018395A

    专利类型

  • 公开/公告日2007-02-14

    原文格式PDF

  • 申请/专利权人 손광율;

    申请/专利号KR20050073049

  • 发明设计人 손광율;

    申请日2005-08-10

  • 分类号C12G3/02;

  • 国家 KR

  • 入库时间 2022-08-21 20:36:49

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