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SALT FREE SOY SAUCE AND FERMENTED SOYBEAN PASTE WHICH ARE USEFUL AS FUNCTIONAL HEALTH FOOD FOR A PERSON SUFFERING FROM HEART DISEASE, HYPERTENSION OR LIVER DISEASE AND PROCESS FOR PREPARATION THEREOF
SALT FREE SOY SAUCE AND FERMENTED SOYBEAN PASTE WHICH ARE USEFUL AS FUNCTIONAL HEALTH FOOD FOR A PERSON SUFFERING FROM HEART DISEASE, HYPERTENSION OR LIVER DISEASE AND PROCESS FOR PREPARATION THEREOF
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机译:无盐大豆酱和发酵的大豆酱可用作患有心脏疾病,高血压或肝病及其制备方法的人的功能健康食品
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摘要
PURPOSE: Salt free soy sauce and fermented soybean paste and a process for preparation thereof are provided, which salt free soy sauce and fermented soybean paste are useful as functional health food for a person suffering from heart disease, hypertension or liver disease. CONSTITUTION: The process for preparing the salt free soy sauce and fermented soybean paste comprises the steps of: adding water into bean powder or ground bean and sterilizing the bean solution at 121 deg. C for 15 to 25 minutes, and cooling it; inoculating fungi into the medium and culturing it at 20 to 30 deg. C; mixing the cultured medium and heating the cultured medium at 45 to 65 deg. C for 24 to 48 hours to induce autodigestion of mycelium of mushroom; and filtering the autodigested cultured medium and heating the filtered paste at 70 deg. C for 20 minutes.
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机译:用途:提供了无盐酱油和发酵大豆糊及其制备方法,该无盐酱油和发酵大豆糊可用作患有心脏病,高血压或肝病的人的功能性保健食品。组成:无盐酱油和发酵大豆酱的制备方法包括以下步骤:在豆粉或磨豆中加水,然后在121度下对豆溶液进行灭菌。 C保持15至25分钟,并冷却;将真菌接种到培养基中并在20至30度下培养。 C;混合培养基并在45至65℃下加热培养基。 C持续24至48小时以诱导蘑菇菌丝体的自消化;过滤自消化的培养基,并将过滤后的糊状物加热至70度。 C 20分钟。
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