| 摘要 |
<p><P>PROBLEM TO BE SOLVED: To provide a method for producing a pickling base, which the pickling base by simply improves flavors of pickles through an enzyme fermentation process and is used for preparing the delicious pickles, by using soybean protein and lees of soybean curd for the purpose of giving the pickles new flavors and feelings to the taste, and to provide facilities for producing the pickling base. <P>SOLUTION: This method for producing the pickling base comprises feeding raw materials for the pickling base, such as the soybean protein and the lees of soybean curd, into a water- cooled storage tank separately or after mixing them, subjecting the materials to low- temperature drying under a temperature condition of 30-40°C with a belt-type low-temperature drier, passing the materials through a granulator, transferring them into an external heating rotary drier, drying them with heat given by a heater to form the raw materials for the pickling base, such as the soybean protein and the lees of soybean curd, into dried raw materials, feeding odors generated in the belt-type low-temperature drier into a deodorizing furnace to deodorize the odors, transferring the dried raw materials including the soybean protein into a raw material banker, pouring them into a mixer, pouring each of a sole enzyme or mixed enzymes, common salt, and a fermentation accelerator into the mixer, and fermenting the dried raw materials including the soybean protein to form lactic acid, acetic acid, alcohol, etc., so that the pickling base is produced. <P>COPYRIGHT: (C)2003,JPO</p> |
