What is the patent principle of fresh jiale detoxified soybean milk?

The invention relates to a virus-free pickling technology for whole soybean, which comprises the following steps: polishing the whole soybean, putting the whole soybean into a distillation tank in a non-hydrophilic state, connecting the distillation tank with a steam source, adding ethanol into the water of the steam source, and carrying out normal-pressure virus-free distillation; Adding acetic acid into water of steam source, and distilling; Then ethanol is added to the steam source, and then distilled. Packaging to obtain the product. According to the invention, under the condition of not adding any harmful substances, the whole soybean is thermally passivated into virus-free mature soybean by the method, so that various natural harmful components and anti-nutritional factors in the soybean, such as trypsin inhibitor, flatulence factor, beany smell, phytic acid, purine and the like, are effectively removed, non-optimal crude protein of the soybean is effectively converted into high-quality protein, and various natural health-care substances in the soybean are effectively retained. It has created a broad industry prospect for China's grain processing and deep processing industry. ?