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    • 8. 发明申请
    • METHOD FOR PREPARING SOYBEAN PASTE
    • 制备大豆酱的方法
    • US20120231118A1
    • 2012-09-13
    • US13509525
    • 2010-10-18
    • Eun Seok JangJae Hyun ChangSung Hun LeeHye Won ShinWon Dae ChungKang Pyo Lee
    • Eun Seok JangJae Hyun ChangSung Hun LeeHye Won ShinWon Dae ChungKang Pyo Lee
    • A23L1/20
    • A23L27/50A23L11/07A23L11/09
    • Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.
    • 公开了一种制备大豆酱的方法,包括:将生的大豆剥落或破碎,将得到的片状或破碎的大豆浸入水中,随后烹饪和冷却,将大豆与曲霉菌和豆或粉末粉末均匀混合,随后发酵 并干燥,并将食盐与餐盐和蒸馏水混合,并使所得混合物老化。 根据该方法,将大豆片状或粉碎以有利地减少大豆的水合和烹煮期,在大豆表面形成裂纹并增加表面积,并允许有益微生物容易地使用大豆中含有的营养物质,从而增加酶的产生, 大大减少了酱油的发酵时间和大豆酱的老化时间,获得了制造质量优异,提高生产效率的大豆糊。