首页> 外国专利> METHOD FOR MANUFACTURING THICK SOYPASTE MIXED WITH RED PEPPER INCLUDING PEAR JUICE AND THICK SOYPASTE MIXED WITH RED PEPPER MANUFACTURED BY THE SAME

METHOD FOR MANUFACTURING THICK SOYPASTE MIXED WITH RED PEPPER INCLUDING PEAR JUICE AND THICK SOYPASTE MIXED WITH RED PEPPER MANUFACTURED BY THE SAME

机译:包括梨汁和红辣椒混合的浓大豆浆的制造方法

摘要

The present invention is a pear-containing pepper paste preparation and relates to a pear pepper paste prepared by the method, and more particularly a mixture of malt 7-9% by weight, and pear juice 25 to 30% by weight to prepare a primary mixture Wow; Put in a pear 2-3 hours called for to remove water and added to the glutinous rice powder of 10 to 12% by weight made from powder state to the primary mixture to prepare a second mixture, said second mixture to a temperature of 70 ~ 80 ℃ in the step of fermentation for about 8 to 9 hours; The fermentation in the second mixture by the addition of pear juice 25 to 30% by weight boiling phase until the temperature is 100 ~ 110 ℃ while producing a third mixture, and stirring the third mixture for 4-6 hours with; The method comprising the addition of 13-15 weight% red pepper powder to the tertiary mixture to prepare a quaternary mixture, the quaternary mixture was stirred for 60-90 minutes at a speed of 30 ~ 70rpm and; Adding a salt, 9-11% by weight and Meju powder 1-3% by weight in the quaternary mixture to prepare a 5 th mixture, the 5 th mixture was stirred for 60-90 minutes at a speed of 30 ~ 70rpm and; It provides a pear pepper paste, characterized in that produced by 50 to 70 be a hot pepper paste preparation and the method comprising the step of aging the pear-containing mixture for the fifth order at room temperature.
机译:本发明是一种含梨的胡椒膏制剂,涉及通过该方法制备的梨胡椒膏,更具体地讲,涉及7-9重量%的麦芽和25-30重量%的梨汁的混合物以制备初级食品。混合哇!放入梨中2-3小时,要求除水,并向粉状状态的初级混合物中添加10%至12%重量比的糯米粉,以制备第二种混合物,所述第二种混合物的温度为70〜在80℃的发酵步骤中约8至9小时;在第二混合物中发酵,通过添加梨汁25至30重量%的沸腾相直至温度为100〜110℃,同时产生第三混合物,并与第三混合物搅拌4-6小时;该方法包括向该第三混合物中添加13-15重量%的红辣椒粉以制备四元混合物,该四元混合物以30〜70rpm的速度搅拌60-90分钟,并且在四元混合物中加入9-11重量%的盐和1-3重量%的Meju粉末以制备第5种混合物,将第5种混合物以30〜70rpm的速度搅拌60-90分钟,并且;它提供了一种梨花椒糊,其特征在于,由50至70生产的是辣椒花椒制剂,并且该方法包括以下步骤:将含梨的混合物在室温下老化五阶。

著录项

  • 公开/公告号KR20050081137A

    专利类型

  • 公开/公告日2005-08-18

    原文格式PDF

  • 申请/专利权人 LEE YOUN HYUN;

    申请/专利号KR20040026964

  • 发明设计人 LEE YOUN HYUN;

    申请日2004-04-20

  • 分类号A23L1/202;

  • 国家 KR

  • 入库时间 2022-08-21 22:04:46

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