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THE MANUFACTURING PROCESS OF CHUNGKUKJANG (FERMENTED SOYBEANS) UTILIZE GINGER EXTRACTANT AND ESSENTIAL OIL
THE MANUFACTURING PROCESS OF CHUNGKUKJANG (FERMENTED SOYBEANS) UTILIZE GINGER EXTRACTANT AND ESSENTIAL OIL
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机译:发酵姜利用姜提取物和精油的生产工艺
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摘要
The present invention relates to a method for producing soybean extract with ginger (ginger extractant) and oil (essential oil) will . ; the invention of the prior Side Dishes with Soybean odor -free method for producing a soybean having a function such as food nutritional and pharmacological function of soybean by using a ginger extract, essential oil of ginger and pharmacological functions is used as the main ingredient and toppings such as multi-purpose subsidiary materials , such as confectionery , bakery , pizza , sausage, ham , sausage , health food , functional beverage with a method for producing a soybean odor is not to be used for multiple purposes as well as the main ingredient of a food break the Side Dishes as to be .
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