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A manufacturing process of the instant tick soypaste powder mixed with red papper

机译:速溶酱油粉加红辣椒粉的制作工艺

摘要

The present invention relates to a method for preparing instant powdered red pepper paste which has excellent texture and flavor and maintains our unique gochujang taste.;The present invention is made of glutinous rice, wheat flour, barley flour, etc. in addition to the red pepper powder, which is the main material, as essential ingredients, while improving the viscosity by steaming the glutinous rice, wheat flour, and barley flour with steam at high temperature, and drying them with natural sunlight and natural wind to reduce flavor. To prevent this, two to three mass removal operations are performed to provide high quality powdered kochujang.;In addition, the present invention is mixed with red pepper powder 23.4, wheat flour 25, glutinous rice powder 7.8, barley flour 0.5, malt flour 13.3, meju powder 13.3 salt 16.7 (weight ratio%), which is the optimum conditions, while still chewy while showing a slight sweet taste It has a strong taste of our own red pepper paste.
机译:本发明涉及一种具有优良的质地和风味,并保持我们独特的浓酱味的速溶红辣椒糊的制备方法。本发明除红外还由糯米,小麦粉,大麦粉等制成。胡椒粉是主要原料,是必需成分,同时通过在高温下用蒸汽蒸糯米,小麦粉和大麦粉来提高粘度,并在自然阳光和自然风下干燥以降低风味。为了防止这种情况,进行了两到三个去块操作以提供高质量的粉状kochujang。此外,本发明与红辣椒粉23.4,小麦粉25,糯米粉7.8,大麦粉0.5,麦芽粉13.3混合。 ,meju粉末13.3盐16.7(重量比%),这是最佳条件,同时仍耐嚼,同时显示出轻微的甜味。它具有我们自己的红辣椒酱的强烈味道。

著录项

  • 公开/公告号KR100601157B1

    专利类型

  • 公开/公告日2006-07-13

    原文格式PDF

  • 申请/专利权人

    申请/专利号KR20040068927

  • 发明设计人 이민지;이현지;

    申请日2004-08-31

  • 分类号A23L1/202;

  • 国家 KR

  • 入库时间 2022-08-21 21:23:26

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