Natto chili sauce and preparation method thereof
The invention discloses natto chilli sauce and a preparation method thereof. The natto chilli sauce is prepared from the following components in percentage by mass: 10-30% of soybeans, 30-50% of drinking water, 10-20% of chilli powder, 5-15% of malt syrup, 0-10% of soft white sugar, 5-12% of salt an...
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| creator | PARK KWANG SOO |
| description | The invention discloses natto chilli sauce and a preparation method thereof. The natto chilli sauce is prepared from the following components in percentage by mass: 10-30% of soybeans, 30-50% of drinking water, 10-20% of chilli powder, 5-15% of malt syrup, 0-10% of soft white sugar, 5-12% of salt and 0-0.3% of monosodium glutamate, wherein the sum of all the components is 100%. The preparation method of the natto chilli sauce comprises the following steps: step 1) selecting full and uniform soybeans, cleaning the soybeans, soaking the soybeans for 18-24 hours, then cooking the soybeans until the soybeans are well-done, taking out the soybeans, cooling the soybeans, inoculating strains, performing sealed fermentation for 1-3 days in an environment of 35-50 DEG C, and then performing cold storage for 3-5 days at 5-10 DEG C to obtain natto; 2) respectively taking the raw materials according to the mass percentage, adding drinking water, salt, monosodium glutamate, soft white sugar and malt syrup into the chili p |
| format | Patent |
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The natto chilli sauce is prepared from the following components in percentage by mass: 10-30% of soybeans, 30-50% of drinking water, 10-20% of chilli powder, 5-15% of malt syrup, 0-10% of soft white sugar, 5-12% of salt and 0-0.3% of monosodium glutamate, wherein the sum of all the components is 100%. The preparation method of the natto chilli sauce comprises the following steps: step 1) selecting full and uniform soybeans, cleaning the soybeans, soaking the soybeans for 18-24 hours, then cooking the soybeans until the soybeans are well-done, taking out the soybeans, cooling the soybeans, inoculating strains, performing sealed fermentation for 1-3 days in an environment of 35-50 DEG C, and then performing cold storage for 3-5 days at 5-10 DEG C to obtain natto; 2) respectively taking the raw materials according to the mass percentage, adding drinking water, salt, monosodium glutamate, soft white sugar and malt syrup into the chili p</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2024</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240709&DB=EPODOC&CC=CN&NR=118303611A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,309,781,886,25569,76552</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20240709&DB=EPODOC&CC=CN&NR=118303611A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>PARK KWANG SOO</creatorcontrib><title>Natto chili sauce and preparation method thereof</title><description>The invention discloses natto chilli sauce and a preparation method thereof. The natto chilli sauce is prepared from the following components in percentage by mass: 10-30% of soybeans, 30-50% of drinking water, 10-20% of chilli powder, 5-15% of malt syrup, 0-10% of soft white sugar, 5-12% of salt and 0-0.3% of monosodium glutamate, wherein the sum of all the components is 100%. 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The natto chilli sauce is prepared from the following components in percentage by mass: 10-30% of soybeans, 30-50% of drinking water, 10-20% of chilli powder, 5-15% of malt syrup, 0-10% of soft white sugar, 5-12% of salt and 0-0.3% of monosodium glutamate, wherein the sum of all the components is 100%. The preparation method of the natto chilli sauce comprises the following steps: step 1) selecting full and uniform soybeans, cleaning the soybeans, soaking the soybeans for 18-24 hours, then cooking the soybeans until the soybeans are well-done, taking out the soybeans, cooling the soybeans, inoculating strains, performing sealed fermentation for 1-3 days in an environment of 35-50 DEG C, and then performing cold storage for 3-5 days at 5-10 DEG C to obtain natto; 2) respectively taking the raw materials according to the mass percentage, adding drinking water, salt, monosodium glutamate, soft white sugar and malt syrup into the chili p</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Natto chili sauce and preparation method thereof |
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