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发明名称
全酶法速酿蘑菇辣酱
摘要
全酶法速酿蘑菇辣酱属于既有佐餐调味作用,又具有营养保健功能的,大豆、面粉、鲜蘑、辣椒、食盐等,经全酶法速酿工艺发酵调制的低盐保健佐餐调味即食酱。将经全酶法发酵老熟的豆酱,按比例与鲜蘑菇浆、辣椒糊、葱姜蒜、食盐等物料加精炼植物油熬制,经热灌装(瓶或袋),封口包装制成。一改传统以曲制酱的工艺,发酵周期短,生产成本低,产量高。产品集酱的传统佐餐调味作用与营养保健功能为一体,既增加了风味口感,又强化了营养保健功能。风味独特,鲜辣适口,食用方便,适应性广,市场前景远大。
申请公布号
CN1282532A
申请公布日期
2001.02.07
申请号
CN99110278.9
申请日期
1999.07.28
申请人
刘国忠
发明人
刘国忠
分类号
A23L1/22
主分类号
A23L1/22
代理机构
代理人
主权项
1.全酶法速酿蘑菇辣酱由大豆、面粉、鲜蘑、辣椒、食盐等酿制。其特征在于由不需制曲,方便价廉,发酵时间短的全酶法速酿工艺酿制。产品既有佐餐调味作用,又具营养保健功能,风味独特,鲜辣适口,食用方便。将经全酶法发酵老熟的豆酱,按比例与鲜蘑菇浆、辣椒糊、葱姜蒜、食盐等物料加精炼植物油熬制,经热灌装(瓶或袋),封口包装制成。
地址
157003黑龙江省牡丹江市西安区海浪路86-51号
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