Title: Vinegar pickled bean and its producing process
Application Number: 96103102 Application Date: 1996.02.14
Publication Number: 1157109 Publication Date: 1997.08.20
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A23L1/20,C12J1/00,C12J1/08
Applicant(s) Name: Yan Shican Address: 362601
Inventor(s) Name:
Attorney & Agent: LI YANXIANG
Abstract:
     The production process of a vinegar pickled bean includes the following steps: making aged vinegar whose total acidity is above 6 deg./ml and nutrient content is rich by using glutinous rice fragrance to increase its natural fragrance and raise acidity, and using red wine to increase its nutrient content and further raise its acidity; then soaking soybean in the aged vinegar for a period so as to obtain the invented vinegar-pickled bean with the functions of promoting glycometabolism and recovery from fatigue, reducing cholesterol and preventing arteriosclerosis, etc..
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