SOYBEAN JAM

PURPOSE:Whole soybeans are washed with water, directly boiled without dipping in water for a certain time, finely cut with a mincer into a prescribed particle size to make soybean sweet jam with mild aroma and sweetness, good melting in mouth. CONSTITUTION:Whole soybeans are washed with water, immed...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
1. Verfasser:	ANZAI KOUJI
Format:	Patent
Sprache:	eng
Schlagworte:	CHEWING GUM COCOA COCOA PRODUCTS, e.g. CHOCOLATE CONFECTIONERY FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES ICE-CREAM PREPARATION THEREOF PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL SUBSTITUTES FOR COCOA OR COCOA PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:	Volltext bestellen
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	PURPOSE:Whole soybeans are washed with water, directly boiled without dipping in water for a certain time, finely cut with a mincer into a prescribed particle size to make soybean sweet jam with mild aroma and sweetness, good melting in mouth. CONSTITUTION:Whole soybeans are washed with water, immediately thrown in boiling water, without dipping in water, for heating at 80-120 deg.C, then minced with a mincer such as a silent cutter into particle sizes of less than 500mu to give the objective soybean sweet jam melting good in mouth, with mild aroma and sweetness. Further, when necessary, sugar is added in a customary manner and the jam is heated to give soybean kneaded jam.