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The method of new fermentation created by principles of traditional crock for Gochujang

机译:用传统瓦罐原理为Gochujang创造新的发酵方法

摘要

PURPOSE: A novel fermentation method of red pepper paste using a traditional jar is provided to improve the activation of aerobic microorganisms, lactic acid bacteria, and yeast. CONSTITUTION: A novel fermentation method of red pepper paste using a traditional jar comprises the following steps: injecting air into a mixture containing a gelatinized starch material, koji, and salt water using a ventilation system for fermenting and aging the mixture; adding red pepper powder and fermented soybeans into the fermented mixture; and fermenting and aging the mixture while emitting ultraviolet rays without the air injection. The ventilation system injects the air into the mixture at 25-60 deg. C 0.1-8 hours a day for 1-30 days. [Reference numerals] (AA) Yeast and fungi number; (BB) Days; (CC) Comparison example1; (DD) Performance example2; (EE) Performance example3
机译:目的:提供一种使用传统广口瓶发酵红辣椒酱的新方法,以改善需氧微生物,乳酸菌和酵母的活化。组成:一种使用传统广口瓶的红辣椒酱的新型发酵方法,包括以下步骤:使用通风系统将空气注入到包含糊化淀粉原料,曲液和盐水的混合物中,以使混合物发酵和陈化;在发酵混合物中加入红辣椒粉和发酵大豆。并在不注入空气的情况下发出紫外线的同时发酵和老化混合物。通风系统将空气以25至60度的角度注入混合物中。 C每天0.1-8小时,持续1-30天。 [参考数字](AA)酵母和真菌编号; (BB)天; (CC)比较示例1; (DD)性能示例2; (EE)性能示例3

著录项

  • 公开/公告号KR101280407B1

    专利类型

  • 公开/公告日2013-07-02

    原文格式PDF

  • 申请/专利权人

    申请/专利号KR20110036805

  • 申请日2011-04-20

  • 分类号A23L1/202;A47J41;

  • 国家 KR

  • 入库时间 2022-08-21 16:24:57

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