| 摘要 |
PURPOSE: A process of preparing vinegar soybean with a reduced sour taste by adding the specially prepared syrup to conventional vinegar soybean and then aging is provided. By the reduction of a vinegar content to be used in the process, the product is reduced in a sour taste and improved in palatability. CONSTITUTION: Soybeans are soaked in a mixture of vinegar and purified water for specified days and the resultant soybeans are mixed with syrup containing 600ml water, 200ml vinegar, 20g salt, 170g sugar, 5g citric acid and 300g flavorings and then sterilized under vacuum. The flavorings are obtained by using red pepper, pimento, sweet pepper as a hot taste, fruits as a sweet taste and cucumber as refreshing taste. |
