首页> 外国专利> METHOD FOR PRODUCING KOREAN WHEAT HOT PAPPER PASTE AND KOREAN WHEAT HOT PAPPER PASTE PRODUCED BY THE SAME METHOD

METHOD FOR PRODUCING KOREAN WHEAT HOT PAPPER PASTE AND KOREAN WHEAT HOT PAPPER PASTE PRODUCED BY THE SAME METHOD

机译:相同方法制得的韩国小麦热辣椒酱和韩国小麦热辣椒酱的生产方法

摘要

PURPOSE: Red pepper paste using Korean wheat, and a producing method thereof are provided to offer the improved quality and palatability of the red pepper paste to users. CONSTITUTION: A producing method of red pepper paste using Korean wheat comprises the following steps: mixing 16-22 parts of flour by weight steamed by 120-130 deg C and 8-12 parts of steamed Korean wheat by weight, and injecting 0.15-0.25 parts of koji by weight into the mixture for fermenting at 32-38 deg C for 40-48 hours; adding 4-7 parts of salt by weight and 18-24 parts of water by weight into the fermented mixture; fermenting the mixture at 28-32 deg C for 18-22 days; adding red pepper powder, starch syrup, fermented soybean paste, a Japanese apricot extract, a rubus coreanus extract, alcohol, and minced garlic into the mixture to obtain the red pepper paste; and sterilizing the red pepper paste at 68-70 deg C before cooling at 33-35 deg C and packaging.
机译:用途:提供了使用韩国小麦的红辣椒酱及其生产方法,以向使用者提供改善的质量和适口性。组成:一种使用韩国小麦制作红辣椒酱的方法,包括以下步骤:将在120-130℃下蒸制的16-22重量份面粉与按重量计算的8-12份蒸制韩国小麦混合,并注入0.15-0.25将重量份的曲液加入混合物中,在32-38℃下发酵40-48小时;将4-7重量份的盐和18-24重量份的水添加到发酵混合物中;将混合物在28-32℃下发酵18-22天;在混合物中加入红辣椒粉,淀粉糖浆,发酵大豆糊,日本杏提取物,红花悬钩子提取物,酒精和蒜末,得到红辣椒糊。然后将红辣椒酱在68-70摄氏度下灭菌,然后在33-35摄氏度下冷却并包装。

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