http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103815384-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L27-50 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23L27-50 |
| filingDate | 2014-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2016-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2016-03-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103815384-B |
| titleOfInvention | A kind of red bean makes soy sauce and preparation method thereof |
| abstract | The invention discloses a kind of red bean to make soy sauce and preparation method thereof, this red bean makes soy sauce with wheat, defatted soybean or soybean, wheat bran and aspergillus oryzae bacterial classification koji, aspergillus niger wheat bran saccharification mellow solution of saccharification will be used after red bean, flour α-amylasehydrolysis, then song and mellow solution of saccharification are mixed after carrying out fermentation acquisition crude oil, form through seasoning and filtration sterilization.Red bean of the present invention does not participate in koji, overcome that Red Bean Starch content is high, the defect of the low not easily koji of protein content, can supplement because of the carbohydrate in the raw material of microbial growth consumption in yeast making process simultaneously, and the present invention adopts membrane filtration degerming, improve product special flavour, red bean contains saponin and abundant folic acid, nutrient health. |
| priorityDate | 2014-02-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.