Pickle obtained from fibrous product from soybean, and vegetable or meat
专利汇可以提供Pickle obtained from fibrous product from soybean, and vegetable or meat专利检索，专利查询，专利分析的服务。并且PURPOSE: Vegetable or meat is pickled together with fibrous product which is obtaind by grinding soybeans of a specific water content to obtain effects of preventing dripping, improving texture and keeping fresh colors.
CONSTITUTION: Raw soybeans are dipped in water until they contain 30W60wt% of water, heated for a short time to deactivate harmful enzymes and remove simultaneously the bad smell of soybeans. The soybeans are ground by passing them through the small gap between 2 grinding stones to effect fibrillaton. The resultant fibrous product of soybeans and vegetables or meat to be pickled such as raddish, Chinese cabbage, egg plant or beef are pickled. When they are pickled, salt, soybean paste (MISO), rice malt (KOJI), SAKE lees, flavors and spices are used as auxiliary additives. They are, e.g., pickled in salt, vinegar, flavors, MIRIN (sweet Japanese SAKE), MISO or KOJI. The amount of the fibrous product is about 25W450g per 1kg of the resultant pickle on dry base.
COPYRIGHT: (C)1984,JPO&Japio，下面是Pickle obtained from fibrous product from soybean, and vegetable or meat专利的具体信息内容。
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