CN100411540C - 制备调味液的方法 - Google Patents

制备调味液的方法 Download PDF

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Publication number
CN100411540C
CN100411540C CNB021611084A CN02161108A CN100411540C CN 100411540 C CN100411540 C CN 100411540C CN B021611084 A CNB021611084 A CN B021611084A CN 02161108 A CN02161108 A CN 02161108A CN 100411540 C CN100411540 C CN 100411540C
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CN
China
Prior art keywords
soy sauce
koji
dregs
wine
baste
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
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CNB021611084A
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English (en)
Chinese (zh)
Other versions
CN1473504A (zh
Inventor
关根一男
户边克利
萩原昭雄
牧田纯
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Kitsu Kou Man K K
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Kitsu Kou Man K K
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Publication of CN1473504A publication Critical patent/CN1473504A/zh
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Publication of CN100411540C publication Critical patent/CN100411540C/zh
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Expired - Lifetime legal-status Critical Current

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CNB021611084A 2002-06-04 2002-11-06 制备调味液的方法 Expired - Lifetime CN100411540C (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
JP162781/02 2002-06-04
JP162781/2002 2002-06-04
JP2002162781A JP3827300B2 (ja) 2002-06-04 2002-06-04 調味液の製造法

Publications (2)

Publication Number Publication Date
CN1473504A CN1473504A (zh) 2004-02-11
CN100411540C true CN100411540C (zh) 2008-08-20

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Family Applications (1)

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CNB021611084A Expired - Lifetime CN100411540C (zh) 2002-06-04 2002-11-06 制备调味液的方法

Country Status (4)

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JP (1) JP3827300B2 (ja)
CN (1) CN100411540C (ja)
SG (1) SG104346A1 (ja)
TW (1) TWI278286B (ja)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005312439A (ja) * 2004-03-31 2005-11-10 Ajinomoto Co Inc 新規食品とその製造方法
KR100968779B1 (ko) 2007-03-16 2010-07-08 대상 주식회사 천연 아미노산 발효액의 제조방법
JP2009044984A (ja) * 2007-08-17 2009-03-05 Toyo Suppli Co Ltd 液体調味料の製造方法及び液体調味料
US9060538B2 (en) 2009-12-25 2015-06-23 Kikkoman Corporation Soy sauce having hypotensive effects and method for producing the same
CN102578544A (zh) * 2012-03-06 2012-07-18 李连成 一种调味品及其制备方法和使用方法
JP6131482B2 (ja) * 2013-01-22 2017-05-24 日本製粉株式会社 味噌様発酵食品及びその製造方法
CN104286803B (zh) * 2014-10-23 2016-06-29 山东建筑大学 一种多菌发酵制备无盐磷虾复合调味汁的方法
JP5836466B1 (ja) * 2014-10-31 2015-12-24 キッコーマン株式会社 醤油様調味液およびその製造方法
EP3395186B1 (en) 2015-12-24 2021-04-07 Kikkoman Corporation Soy sauce-like seasoning liquid and production method therefor
EP3466275A4 (en) * 2016-05-31 2019-05-29 Kikkoman Corporation NUCLEIC ACID-CONTAINING FERMENTED AROMATIC AND MANUFACTURING METHOD THEREFOR
JP7064224B2 (ja) * 2017-10-27 2022-05-10 キッコーマン株式会社 調味料用原液、調味料発酵指標用木片、調味料製造用キット及び調味料の製造方法並びに調味料及び濃厚調味料
CN113662165B (zh) * 2021-08-24 2023-06-02 齐鲁工业大学 一种具有抗氧化活性的氨基酸类鲜味调味液及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1050126A (zh) * 1989-09-12 1991-03-27 雀巢制品公司 酱油
CN1106229A (zh) * 1993-08-21 1995-08-09 雀巢制品公司 一种调味品的生产方法
CN1185916A (zh) * 1996-12-24 1998-07-01 尚广轲 温泉水浴发酵法制酱油工艺

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1050126A (zh) * 1989-09-12 1991-03-27 雀巢制品公司 酱油
CN1106229A (zh) * 1993-08-21 1995-08-09 雀巢制品公司 一种调味品的生产方法
CN1185916A (zh) * 1996-12-24 1998-07-01 尚广轲 温泉水浴发酵法制酱油工艺

Also Published As

Publication number Publication date
SG104346A1 (en) 2004-06-21
TWI278286B (en) 2007-04-11
JP2004008026A (ja) 2004-01-15
CN1473504A (zh) 2004-02-11
JP3827300B2 (ja) 2006-09-27

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Granted publication date: 20080820