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The method of new fermentation created by principles of traditional crock for Gochujang
The method of new fermentation created by principles of traditional crock for Gochujang
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机译:用传统瓦罐原理为Gochujang创造新的发酵方法
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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
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