CN101176546A - Selenium-rich soy sauce - Google Patents
Selenium-rich soy sauce Download PDFInfo
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- CN101176546A CN101176546A CNA2007101567404A CN200710156740A CN101176546A CN 101176546 A CN101176546 A CN 101176546A CN A2007101567404 A CNA2007101567404 A CN A2007101567404A CN 200710156740 A CN200710156740 A CN 200710156740A CN 101176546 A CN101176546 A CN 101176546A
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- soy sauce
- sauce
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- produce
- fermentation
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 24
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 20
- 239000011669 selenium Substances 0.000 title claims abstract description 20
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 20
- 244000068988 Glycine max Species 0.000 claims abstract description 22
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 22
- 235000011649 selenium Nutrition 0.000 claims abstract description 19
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 10
- 235000021307 Triticum Nutrition 0.000 claims abstract description 10
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims abstract description 9
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims abstract description 9
- 235000019155 vitamin A Nutrition 0.000 claims abstract description 9
- 239000011719 vitamin A Substances 0.000 claims abstract description 9
- 229940045997 vitamin a Drugs 0.000 claims abstract description 9
- 229930003427 Vitamin E Natural products 0.000 claims abstract description 8
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000019165 vitamin E Nutrition 0.000 claims abstract description 8
- 229940046009 vitamin E Drugs 0.000 claims abstract description 8
- 239000011709 vitamin E Substances 0.000 claims abstract description 8
- 238000010025 steaming Methods 0.000 claims abstract description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 235000015067 sauces Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 13
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 9
- 108090000790 Enzymes Proteins 0.000 claims description 9
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 239000004365 Protease Substances 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 9
- 229940088598 enzyme Drugs 0.000 claims description 9
- 235000014655 lactic acid Nutrition 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 9
- 235000015099 wheat brans Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 239000004382 Amylase Substances 0.000 claims description 6
- 108010065511 Amylases Proteins 0.000 claims description 6
- 102000013142 Amylases Human genes 0.000 claims description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 6
- 102000009127 Glutaminase Human genes 0.000 claims description 6
- 108010073324 Glutaminase Proteins 0.000 claims description 6
- 241000235342 Saccharomycetes Species 0.000 claims description 6
- 235000019418 amylase Nutrition 0.000 claims description 6
- 229940106157 cellulase Drugs 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 229940059442 hemicellulase Drugs 0.000 claims description 6
- 108010002430 hemicellulase Proteins 0.000 claims description 6
- -1 peptase Proteins 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 235000001014 amino acid Nutrition 0.000 claims description 4
- 150000001413 amino acids Chemical class 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 239000013049 sediment Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 4
- 241000228212 Aspergillus Species 0.000 claims description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 3
- DHKHKXVYLBGOIT-UHFFFAOYSA-N acetaldehyde Diethyl Acetal Natural products CCOC(C)OCC DHKHKXVYLBGOIT-UHFFFAOYSA-N 0.000 claims description 3
- 125000002777 acetyl group Chemical class [H]C([H])([H])C(*)=O 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- RHDGNLCLDBVESU-UHFFFAOYSA-N but-3-en-4-olide Chemical compound O=C1CC=CO1 RHDGNLCLDBVESU-UHFFFAOYSA-N 0.000 claims description 3
- 210000000170 cell membrane Anatomy 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 235000013922 glutamic acid Nutrition 0.000 claims description 3
- 239000004220 glutamic acid Substances 0.000 claims description 3
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 239000002207 metabolite Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000017854 proteolysis Effects 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 235000015096 spirit Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 3
- 230000009967 tasteless effect Effects 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 claims 1
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 238000010563 solid-state fermentation Methods 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 229940091258 selenium supplement Drugs 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 239000007858 starting material Substances 0.000 abstract 1
- 230000002265 prevention Effects 0.000 description 4
- 230000001093 anti-cancer Effects 0.000 description 3
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 208000019926 Keshan disease Diseases 0.000 description 1
- OUYCCCASQSFEME-QMMMGPOBSA-N L-tyrosine Chemical compound OC(=O)[C@@H](N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-QMMMGPOBSA-N 0.000 description 1
- 241000544912 Melanoides Species 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- OUYCCCASQSFEME-UHFFFAOYSA-N tyrosine Natural products OC(=O)C(N)CC1=CC=C(O)C=C1 OUYCCCASQSFEME-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a soy sauce containing organic selenium and vitamins and having the functions of preventing diseases and resisting cancers, which is prepared by taking soybeans or defatted soybeans, bran and fried wheat as raw materials through steaming, starter propagation and low-salt solid state fermentation, and then adding organic selenium, vitamin A and vitamin E into the soy sauce to form the soy sauce with unique color, aroma and flavor.
Description
Technical field
The present invention relates to a kind of health care condiment, especially contain organic selenium and vitamin, have the soy sauce of diseases prevention, antitumaous effect.
Background technology
At present, the soy sauce that uses in the daily life is conventional soy sauce, with soybean or defatted soybean, grain is primary raw material, form through boiling, koji, solid state fermentation, the composition of this soy sauce is single, mouthfeel is poor, of low grade, health-care components is few, and the selenium necessary trace element that is human body, preventable disease, anticancer, the generation that suppresses cardiovascular and cerebrovascular disease, but more than 40 kind of disease such as prevention of liver disease and Keshan disease also, organic selenium can with vitamin A, E acting in conjunction in human body, impel the obvious antioxidation of selenium.
Summary of the invention
The health care condiment sauce with abundant selenium that the purpose of this invention is to provide a kind of nutritious, function of anti-cancer and cancer prevention.
For realizing that technical scheme provided by the present invention is:
A kind of sauce with abundant selenium, it is characterized in that high quality soybean or defatted soybean, wheat, wheat bran through cooking cooling, insert the pure aspergillus oryzae bacterial classification of cultivating and make the sauce song, the bent fermentation vat that moves into of sauce, add brine fermentation, treat sauce unstrained spirits maturation after, extract soy sauce with lixiviation process, make conventional soy sauce, then the organic selenium of interpolation, vitamin A, vitamin E obtain sauce with abundant selenium in soy sauce.
The present invention adopts high quality soybean or defatted soybean, wheat, wheat bran is through boiling, koji, low-salt solid-state fermentation is made conventional soy sauce, then in soy sauce, add organic selenium, vitamin A, vitamin E, is that glucose and amino acid reaction generate melanoid by the tyrosine in the material protein through the oxidation generation melanin and part classical mould amylorrhexis that forms sediment, make soy sauce produce bright-coloured glossiness bronzing, a series of extremely complicated biochemistries between yeast phase change the delicate flavour that is produced, sweet taste, tart flavour, aroma, the fragrant saline taste with salt solution of ester is mixed mutually, form the soy sauce of color, smell and taste and unique flavor at last, nutritious, the health-care effect of function of anti-cancer and cancer prevention is arranged.
Specific embodiments
In the actual production, with high quality soybean or defatted soybean, wheat, wheat bran through cooking cooling, insert the pure aspergillus oryzae bacterial classification of cultivating and make the sauce song, the bent fermentation vat that moves into of sauce, add brine fermentation, treat sauce unstrained spirits maturation after, extract soy sauce with lixiviation process, make conventional soy sauce, then the organic selenium of interpolation, vitamin A, vitamin E obtain sauce with abundant selenium in soy sauce.
Preparation method of the present invention is following steps:
With soybean or defatted soybean, wheat bran, fry wheat in 1: 0.5: 0.35 ratio, weighing respectively after crushed, add the moistening back of water and mix, again with boiling water steam steaming cooling after several minutes, pressure release, inoculation, koji, the purpose of koji is that aspergillus oryzae is fully grown on the song material, and produce and put aside needed enzyme in a large number, as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc., with ripe bent adding proportion is the common salt aqueous solution of 1.1-1.2, mix thoroughly, between 35-55 ℃, fermented 20-40 days, Wei formation is the effect that utilizes these enzymes during the fermentation, is amino acid as protease and peptase with proteolysis, produce delicate flavour, glutaminase becomes tasteless glutamine in the popular glutamic acid with delicate flavour, the amylase part hydrolysis saccharogenesis that will form sediment, produce sweet taste, pectase, cellulase and hemicellulase etc. can break cell membrane fully, make protease and amylorrhexis etc. more thorough, simultaneously, in koji and sweat, yeast that falls into from air and bacterium also breed the justacrine plurality of enzymes, also can add the lactic acid bacteria and the saccharomycete of pure cultivation, produce an amount of lactic acid by lactic acid bacteria, produce ethanol by saccharomycetes to make fermentation, and by material composition, the alcohol that the metabolite of aspergillus etc. is produced, acid, aldehyde, ester, phenol, multiple composition such as acetal and furanone, add organic selenium after making conventional soy sauce, vitamin A, vitamin E, allotment is even, through sterilization, bottling, check.
Below in conjunction with embodiment content of the present invention is described further:
Embodiment one
Batching (%): soybean or defatted soybean 100, wheat bran 45, stir-fry wheat 32;
The preparation method:
With soybean or defatted soybean, wheat bran, fry wheat in 1: 0.5: 0.35 ratio, weighing respectively after crushed, add the moistening back of water and mix, again with boiling water steam steaming cooling after several minutes, pressure release, inoculation, koji, the purpose of koji is that aspergillus oryzae is fully grown on the song material, and produce and put aside needed enzyme in a large number, as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc., with ripe bent adding proportion is the common salt aqueous solution of 1.1-1.2, mix thoroughly, between 35-55 ℃, fermented 20-40 days, Wei formation is the effect that utilizes these enzymes during the fermentation, is amino acid as protease and peptase with proteolysis, produce delicate flavour, glutaminase becomes tasteless glutamine in the popular glutamic acid with delicate flavour, the amylase part hydrolysis saccharogenesis that will form sediment, produce sweet taste, pectase, cellulase and hemicellulase etc. can break cell membrane fully, make protease and amylorrhexis etc. more thorough, simultaneously, in koji and sweat, yeast that falls into from air and bacterium also breed the justacrine plurality of enzymes, also can add the lactic acid bacteria and the saccharomycete of pure cultivation, produce an amount of lactic acid by lactic acid bacteria, produce ethanol by saccharomycetes to make fermentation, and by material composition, the alcohol that the metabolite of aspergillus etc. is produced, acid, aldehyde, ester, phenol, multiple composition such as acetal and furanone, add organic selenium after making conventional soy sauce, vitamin A, vitamin E, allotment is even, through sterilization, bottling, check;
Embodiment two
Batching (%): soybean or defatted soybean 96, wheat bran 40, stir-fry wheat 30, its preparation method is with embodiment one.
In sum, the present invention takes on a red color or sepia, and is bright-coloured, glossy, do not send out crow, dense, the free from extraneous odour of sauce fragrance, and delicious flavour is mellow, and is moderately salted, and aftertaste is permanent, and clarification, concentration are suitable, deposit-free, and processing cost is low, has improved the productive value of product.
Claims (2)
1. sauce with abundant selenium, it is characterized in that: with high quality soybean or defatted soybean, wheat, wheat bran through cooking cooling, insert the pure aspergillus oryzae bacterial classification of cultivating and make the sauce song, the bent fermentation vat that moves into of sauce, add brine fermentation, treat sauce unstrained spirits maturation after, extract soy sauce with lixiviation process, make conventional soy sauce, then the product that the organic selenium of interpolation, vitamin A, vitamin E obtain in soy sauce.
2. according to claim 1, it is characterized in that the preparation method is following steps: with soybean or defatted soybean, wheat bran, fry wheat in 1: 0.5: 0.35 ratio, weighing respectively after crushed, add the moistening back of water and mix, again with boiling water steam steaming cooling after several minutes, pressure release, inoculation, koji, the purpose of koji is that aspergillus oryzae is fully grown on the song material, and produce and put aside needed enzyme in a large number, as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase etc., with ripe bent adding proportion is the common salt aqueous solution of 1.1-1.2, mix thoroughly, between 35-55 ℃, fermented 20-40 days, Wei formation is the effect that utilizes these enzymes during the fermentation, is amino acid as protease and peptase with proteolysis, produce delicate flavour, glutaminase becomes tasteless glutamine in the popular glutamic acid with delicate flavour, the amylase part hydrolysis saccharogenesis that will form sediment, produce sweet taste, pectase, cellulase and hemicellulase etc. can break cell membrane fully, make protease and amylorrhexis etc. more thorough, simultaneously, in koji and sweat, yeast that falls into from air and bacterium also breed the justacrine plurality of enzymes, also can add the lactic acid bacteria and the saccharomycete of pure cultivation, produce an amount of lactic acid by lactic acid bacteria, produce ethanol by saccharomycetes to make fermentation, and by material composition, the alcohol that the metabolite of aspergillus etc. is produced, acid, aldehyde, ester, phenol, multiple composition such as acetal and furanone, add organic selenium after making conventional soy sauce, vitamin A, vitamin E, allotment is even, through sterilization, bottling, check.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101567404A CN101176546A (en) | 2007-11-28 | 2007-11-28 | Selenium-rich soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101567404A CN101176546A (en) | 2007-11-28 | 2007-11-28 | Selenium-rich soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101176546A true CN101176546A (en) | 2008-05-14 |
Family
ID=39403089
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101567404A Pending CN101176546A (en) | 2007-11-28 | 2007-11-28 | Selenium-rich soy sauce |
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| Country | Link |
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| CN (1) | CN101176546A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584453A (en) * | 2009-04-17 | 2009-11-25 | 佛山市海天调味食品有限公司 | A kind of preparation method of sauce with abundant selenium |
| CN102613530A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Anti-cancer selenium-enriched soy sauce |
| CN101584454B (en) * | 2009-04-17 | 2012-12-19 | 佛山市海天调味食品股份有限公司 | Selenium-rich soy preparation method |
| CN103340387A (en) * | 2013-07-23 | 2013-10-09 | 徐慧敏 | Production method of sauce made of moringa oleifera leaves |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
| CN104000167A (en) * | 2014-06-09 | 2014-08-27 | 广东美味鲜调味食品有限公司 | Soybean sauce brewing method |
| CN104172094A (en) * | 2014-07-03 | 2014-12-03 | 安徽味甲天食品酿造有限公司 | Soybean sauce brewing process |
| CN105394707A (en) * | 2015-11-24 | 2016-03-16 | 全椒县尹氏油脂有限公司 | Selenium-rich soy sauce |
| CN105410844A (en) * | 2015-11-24 | 2016-03-23 | 全椒县尹氏油脂有限公司 | Selenium-rich oyster sauce |
| CN105475967A (en) * | 2015-11-24 | 2016-04-13 | 全椒井府富硒生态牧业有限公司 | Selenium-rich fish sauce |
| CN105795437A (en) * | 2014-04-16 | 2016-07-27 | 南昌大学 | Method for reducing generation of furan in soy sauce prepared from soybean and wheat |
| CN105851922A (en) * | 2016-05-05 | 2016-08-17 | 窦观 | Selenium-enrichment iron fortifying egg |
| CN107723250A (en) * | 2017-11-17 | 2018-02-23 | 佛山市海天(高明)调味食品有限公司 | One plant height vigor aspergillus oryzae ZA189 and its application |
| CN112841599A (en) * | 2021-01-15 | 2021-05-28 | 江苏大学 | Method for simultaneously improving flavor and selenium content of soy sauce |
| CN114128870A (en) * | 2021-11-25 | 2022-03-04 | 江苏大学 | Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms |
-
2007
- 2007-11-28 CN CNA2007101567404A patent/CN101176546A/en active Pending
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101584453A (en) * | 2009-04-17 | 2009-11-25 | 佛山市海天调味食品有限公司 | A kind of preparation method of sauce with abundant selenium |
| CN101584453B (en) * | 2009-04-17 | 2012-12-19 | 佛山市海天调味食品股份有限公司 | Selenium-rich soy preparation method |
| CN101584454B (en) * | 2009-04-17 | 2012-12-19 | 佛山市海天调味食品股份有限公司 | Selenium-rich soy preparation method |
| CN102613530A (en) * | 2012-04-12 | 2012-08-01 | 济南居易酿造有限公司 | Anti-cancer selenium-enriched soy sauce |
| CN103340387A (en) * | 2013-07-23 | 2013-10-09 | 徐慧敏 | Production method of sauce made of moringa oleifera leaves |
| CN103598568A (en) * | 2013-11-25 | 2014-02-26 | 吴基仔 | Production method of seasoning health-care soybean sauce |
| CN105795437B (en) * | 2014-04-16 | 2019-03-26 | 南昌大学 | A method of it reducing soybean wheat and prepares furans generation in soy sauce |
| CN105795437A (en) * | 2014-04-16 | 2016-07-27 | 南昌大学 | Method for reducing generation of furan in soy sauce prepared from soybean and wheat |
| CN104000167A (en) * | 2014-06-09 | 2014-08-27 | 广东美味鲜调味食品有限公司 | Soybean sauce brewing method |
| CN104172094A (en) * | 2014-07-03 | 2014-12-03 | 安徽味甲天食品酿造有限公司 | Soybean sauce brewing process |
| CN105475967A (en) * | 2015-11-24 | 2016-04-13 | 全椒井府富硒生态牧业有限公司 | Selenium-rich fish sauce |
| CN105410844A (en) * | 2015-11-24 | 2016-03-23 | 全椒县尹氏油脂有限公司 | Selenium-rich oyster sauce |
| CN105394707A (en) * | 2015-11-24 | 2016-03-16 | 全椒县尹氏油脂有限公司 | Selenium-rich soy sauce |
| CN105851922A (en) * | 2016-05-05 | 2016-08-17 | 窦观 | Selenium-enrichment iron fortifying egg |
| CN107723250A (en) * | 2017-11-17 | 2018-02-23 | 佛山市海天(高明)调味食品有限公司 | One plant height vigor aspergillus oryzae ZA189 and its application |
| CN112841599A (en) * | 2021-01-15 | 2021-05-28 | 江苏大学 | Method for simultaneously improving flavor and selenium content of soy sauce |
| CN112841599B (en) * | 2021-01-15 | 2022-05-20 | 江苏大学 | Method for simultaneously improving flavor and selenium content of soy sauce |
| WO2022151578A1 (en) * | 2021-01-15 | 2022-07-21 | 江苏大学 | Method for simultaneously improving flavor of soy sauce and increasing selenium content of soy sauce |
| CN114128870A (en) * | 2021-11-25 | 2022-03-04 | 江苏大学 | Method for improving quality of soy sauce and soybean paste by using selenium-enriched mushrooms |
| CN114128870B (en) * | 2021-11-25 | 2023-10-10 | 江苏大学 | Method for improving quality of soy sauce and bean paste by using selenium-rich mushrooms |
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