MANUFACTURING METHOD OF CHEONGKUKJANG (GROUND FERMENTED SOYBEANS) AND MANUFACTURING METHOD OF HAMBURGER PATTIES USING THE SAME

PURPOSE: A manufacturing method of Cheongkukjang (ground fermented soybeans) and a manufacturing method of a hamburger patty by using the Cheongkukjang are provided to remove the disgusting smell of Cheong-kuk-jang and give nutrition to hamburger patties. CONSTITUTION: Cheongkukjang and a hamburger...

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Bibliographische Detailangaben
Hauptverfasser:	SEO, BOON RYE, LIM, CHUNG BIN
Format:	Patent
Sprache:	eng ; kor
Schlagworte:	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
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Beschreibung
Zusammenfassung:	PURPOSE: A manufacturing method of Cheongkukjang (ground fermented soybeans) and a manufacturing method of a hamburger patty by using the Cheongkukjang are provided to remove the disgusting smell of Cheong-kuk-jang and give nutrition to hamburger patties. CONSTITUTION: Cheongkukjang and a hamburger patty are manufactured by swelling white beans, accumulating the beans, covering with cotton, fermenting at the temperature of 40-50deg.C and the humidity of 50% for 3-4 days, adding and crushing salt or/and hot pepper powder to ferment again at 3-7deg.C for 20-30 days. Cheongkukjang manufactured under the condition has a tasty smell instead of a disgusting smell. The white beans is heated for 1 hours with 1.5kg/cm3. A ratio of pork meat and Cheongkukjang is 1:0.5-1.