CN101224016A - Sea titbit fermentation food and producing method thereof - Google Patents
Sea titbit fermentation food and producing method thereof Download PDFInfo
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- CN101224016A CN101224016A CNA2008100101153A CN200810010115A CN101224016A CN 101224016 A CN101224016 A CN 101224016A CN A2008100101153 A CNA2008100101153 A CN A2008100101153A CN 200810010115 A CN200810010115 A CN 200810010115A CN 101224016 A CN101224016 A CN 101224016A
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- 238000000034 method Methods 0.000 title claims description 25
- 235000013305 food Nutrition 0.000 title abstract description 6
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 34
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 34
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 25
- 229920001184 polypeptide Polymers 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims abstract description 21
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- 239000007788 liquid Substances 0.000 claims description 61
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- 235000010469 Glycine max Nutrition 0.000 claims description 31
- 235000021107 fermented food Nutrition 0.000 claims description 28
- 229920002683 Glycosaminoglycan Polymers 0.000 claims description 24
- 235000015097 nutrients Nutrition 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 18
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- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000007664 blowing Methods 0.000 claims description 5
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- 238000009835 boiling Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
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- 238000010438 heat treatment Methods 0.000 claims description 2
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- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
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- 230000002358 autolytic effect Effects 0.000 abstract description 2
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- 235000020636 oyster Nutrition 0.000 description 4
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- 108090000284 Pepsin A Proteins 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
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Abstract
The invention relates to a leavened food of sea rarity, which first breaks the sea rarity into pieces by utilizing ultramicrowave and is added with 2-4 parts per thousand of bromelain papain or papain; enzymolysis is carried out in the conditions that temperature is 40-65 DEG C and pH is 5.0-6.5; zymolytic solution is obtained by using activated carbon for de-odorizing after sterilization, wherein, the content of active polysaccharides and mucopolysaeccharide of the sea rarity are rich. Soy is comminuted and mixed with bran for being moistened with water and steamed; when the production of soy sauce is carried out by starter-making and zymolysis, sea rarity nutritious soy sauce that contains 0.1-0.5 percent of sea rarity mucopolysaeccharide and 0.2-2.0 percent of polypeptide is obtained by using water containing sea rarity zymolytic solution for pouring and using oil for pouring. In the same way, after soy is cooked to be flaccid and ferments naturally, sea rare nutritious soy sauce that contains 0.08-0.25 percent of sea rarity mucopolysaeccharide and 0.3-1.0 percent of polypeptide is obtained by the fermentation of salt water containing the zymolytic solution. The sea rarity functional nutritious component produced by adopting an autolytic enzyme technology is added to the production of leavened food, thus promoting the quality of the leavened food.
Description
Technical field
The invention belongs to soy sauce and sauce fermented food and make the field; Relate to the soft-body sea animal is carried out the method that enzymolysis is made the soy sauce and the sauce fermented food that contain soft-body sea animal enzymolysis liquid.
Background technology
Fermented food is a requisite flavouring during people live.The fermented food kind is a lot, and every kind all has its specific nutritive value.But the nutritional labeling of the fermented food of traditional sense is more single.All kinds of precious marine product high proteins, low fat contain polysaccharide, nucleic acid and various trace elements, and nutritive value is very high.Along with food, medicine and development of biology, it is more and more deep that precious marine product is worth understanding, various precious marine product resources develop into capsule from directly edible traditional dish, oral liquid, series of products such as wine, as sea cucumber confectionary products (patent No. 03112126.8), sea cucumber wine product (patent No. 02109804.2), abalone wine product (patent No. 200410028580.1), instant holothurian product (patent No. 02132777.7), instant abalone product (application number 200510126177.7), sea slug milk product (patent No. 01127341.0) etc., but these emerging beche-de-mer products are because product form, condition of storage makes a lot of consumers can't enjoy these precious resources, in addition, some precious marine product soy sauces have also appearred on the market, sea cucumber sog sauce for example, abalone soy sauce etc., but the form difference that adds precious marine product in its product, the water that will soak behind the sea cucumber that has adds, the method that the usefulness that has is traditional is carried slurry with precious marine product and is concentrated, and these modes all make the nutritive value loss of precious marine product serious.Therefore, develop at the different consumer groups a kind ofly be of high nutritive value, instant, the novel sea cucumber instant product that is easy to store become trend.
Summary of the invention
The preparation method that the purpose of this invention is to provide the fermented food that contains the precious marine product functional nutrient composition after the process biologic fishy smell removing decolouring technology that utilizes the holothurians autoenzyme technology to obtain is handled, increase the effect of fermented food, improve the quality of fermented food, improve the local flavor of fermented food, more increase the added value of fermented food.
Technical scheme of the present invention is: the precious marine product that micronized pulverization is handled well takes off the enzymolysis liquid that raw meat forms with active carbon behind enzymolysis, with this enzymolysis liquid is the making that one of raw material participates in fermented food, makes the flavor fermentation food that contains precious marine product functional nutrient composition.As the local flavor soy sauce of precious marine product functional nutrient composition, flavouring-soy-sauce etc.Described precious marine product is sea cucumber, abalone, scallop, oyster etc., can be bright product, also can be that dry product is sent out the hair products that form through water.
Preparation method with sea cucumber hydrolysate is an example, other precious marine products, and for example precious marine product enzymolysis liquid preparation methods such as abalone, scallop, oyster are identical with it:
Various product concrete operations steps are as follows:
One. producing of precious marine product enzymolysis liquid: utilize the holothurians autoenzyme technology, carry out enzymolysis, take off raw meat and obtain enzymolysis liquid with papain, bromelain, pepsin, trypsase, neutral proteinase, alkali protease etc.Be rich in the mucopolysaccharide and the polypeptide of precious marine product in the enzymolysis liquid, its content is: active peptides 5.0～20.0%, mucopolysaccharide 0.5～5.0%, wherein sea cucumber with bromelain for well; Other precious marine product with papain for well.
The preparation of sea cucumber hydrolysate: with a fresh sea cucumber or a good dried sea-cucumber washing, handle through micronized pulverization, add bromelain, the concentration that makes enzyme in this solution is 2～4 ‰, at pH is 5.0～6.5, temperature is under 40～65 ℃ of conditions, enzymolysis 2～4h, 90～100 ℃ of enzyme 5～10min that go out utilize activated carbon to take off the raw meat method afterwards, promptly add 5～10% activated carbon, stir 20～30min, obtain enzymolysis liquid after the processing, contain sea cucumber polysaccharide and polypeptide in the enzymolysis liquid, its content is: polypeptide 5.0～20.0%, mucopolysaccharide 0.5～5.0%.
Producing of other precious marine product enzymolysis liquids is identical with said method, is used enzyme with papain for well.The amount that contains in the enzymolysis liquid after the enzymolysis processing behind polypeptide and polyoses content and the sea cucumber enzymolysis is slightly different, for: polypeptide 5.0～10.0%, mucopolysaccharide 1.0～5.0%.
Two. the preparation method of precious marine product fermented food: with the soybean is primary raw material, ferments behind the shortening (adding the sort of quyi or spontaneous fermentation), adds the precious marine product enzymolysis liquid in the fermentation water or add the precious marine product enzymolysis liquid in finished product to carry out formulated.With nutrient soya sauce and nutritional sauce is product.Contain the mucopolysaccharide and the polypeptide of precious marine product in the product, its content is: active peptides 0.20～2.00%, mucopolysaccharide 0.08～0.50%.
(1) preparation method of precious marine product nutrient soya sauce
Comprise the steps: the first step, soybean or defatted soybean pulverized, with wheat bran by 5～9: 2～6 weight proportions mix; The song material that mixes is moistened water, put into digester then and steam material, the song material that takes out after cooking is placed cooling, and is stand-by.The second step koji: plant the bent wheat bran mixing and stirring of handling with dry blowing, put into the song material that is cooled to 40 ℃, plant bent consumption and be that koji feeds intake 0.2～0.4%.In the 3rd step, fermentation: water to drench and add above-mentioned enzymolysis liquid in the water, addition is 5～10% of a water total amount, goes into unstrained spirits afterwards and carries out heat-preservation fermentation.The 4th step, leach to drench oil, treat that sauce fermentation leaches after, add enzymolysis liquid once more and drench oil, addition is 1～5%.In the 5th step, heating and preparation are heated 20～30min with soy sauce under 60～75 ℃ temperature, prepare afterwards, and this step makes the sea cucumber in the precious marine product soy sauce or the content of other precious marine product mucopolysaccharides be: 0.1～0.5%; The content of polypeptide is: 0.2～2.0%.Following steps for seal, sterilization, check, operate by existing technology.Allotment after perhaps can fermenting according to taste can add the precious marine product enzymolysis liquid in the soy sauce that ferments, make the content of precious marine product enzymolysis liquid account for 3.0～5.0% of finished product.
(2) preparation method of precious marine product nutritional sauce
Comprise the steps: the first step, soybean is cleaned boiled to soft mashed shape after removing impurity.Second step, soybean after boiling is placed 24h, beans are become to grind after brown by yellow to be wrapped, the fermentation of giving free rein to, the 3rd step, to contain 15～25 ° of Be` saline solutions fermentation of above-mentioned enzymolysis liquid, wherein enzymolysis liquid content is 5～10%, and this step makes the sea cucumber in the precious marine product nutritional sauce and the content of other precious marine product mucopolysaccharides be: 0.08～0.25%; The content of polypeptide is: 0.3～1.0%.Other steps are operated by existing technology.Allotment after perhaps can fermenting according to taste can add the precious marine product enzymolysis liquid in the sauce that ferments, make the content of precious marine product enzymolysis liquid account for 1.0～3.0% of finished product.
The present invention compared with prior art has following advantage:
Owing to contain sea cucumber and other precious marine product functional nutrient compositions that utilizes the autolytic enzyme technology to obtain in the precious marine product fermented food, given full play to the effect of physiological activator in sea cucumber and other precious marine products, increased the effect of fermented food, improved the local flavor of fermented food, improved the quality of fermented food, for the new breakthrough point has been looked in the development of traditional health-oriented products, enriched the flavouring kind, in manufacturing process, used the processing of activated carbon deodorization technology, with high content of technology.And the nutritional labeling of sea cucumber is all utilized, and carry out complementation with the nutritional labeling that fermented food is produced, given full play to its health-care effect, green health.
The specific embodiment:
Producing of embodiment 1. enzymolysis liquids
(1) enzymolysis liquid is produced example 1:
With a fresh sea cucumber or a good dried sea-cucumber washing, handle through micronized pulverization, add bromelain, the concentration that makes enzyme in this solution is 2 ‰, is 6 at pH, temperature is under 50 ℃ of conditions, enzymolysis 2h, 90～100 ℃ of enzyme 5min that go out utilize activated carbon to take off afterwards and obtain enzymolysis liquid after the raw meat method is handled afterwards, the percentage that contains sea cucumber mucopolysaccharide and polypeptide in the enzymolysis liquid is: active peptides 8%, mucopolysaccharide 1%.
(2) enzymolysis liquid is produced example 2:
With a fresh sea cucumber or a good dried sea-cucumber washing, handle through micronized pulverization, add bromelain, the concentration that makes enzyme in this solution is 4 ‰, is 5 at pH, temperature is under 40 ℃ of conditions, enzymolysis 4h, the enzyme 10min that goes out more than 90～100 ℃ afterwards utilizes activated carbon to take off afterwards and obtains enzymolysis liquid after the raw meat method is handled, the percentage that contains sea cucumber mucopolysaccharide and polypeptide in the enzymolysis liquid is: active peptides 12%, mucopolysaccharide 3%.
(3) enzymolysis liquid is produced example 3:
Abalone is shelled, washs, handle through micronized pulverization, add papain, the concentration that makes enzyme in this solution is 2 ‰, is 6 at pH, temperature is under 50 ℃ of conditions, enzymolysis 2h, 90～100 ℃ of enzyme 5min that go out utilize activated carbon to take off afterwards and obtain enzymolysis liquid after the raw meat method is handled afterwards, the percentage that contains abalone mucopolysaccharide and polypeptide in the enzymolysis liquid is: polypeptide 5%, mucopolysaccharide 1%.
(4) enzymolysis liquid is produced example 4:
Scallop is shelled, washs, add papain, the concentration that makes enzyme in this solution is 3 ‰, at pH is 6.5, and temperature is under 65 ℃ of conditions, enzymolysis 3h, 90～100 ℃ of enzyme 8min that go out afterwards, utilize activated carbon to take off afterwards and obtain enzymolysis liquid after the raw meat method is handled, the percentage that contains scallop mucopolysaccharide and polypeptide in the enzymolysis liquid is: polypeptide 10%, mucopolysaccharide 5%.
(5) enzymolysis liquid is produced example 5:
Oyster is shelled, washs, handle through micronized pulverization, add papain, the concentration that makes enzyme in this solution is 4 ‰, is 5 at pH, temperature is under 40 ℃ of conditions, enzymolysis 4h, 90～100 ℃ of enzyme 10min that go out utilize activated carbon to take off afterwards and obtain enzymolysis liquid after the raw meat method is handled afterwards, the percentage that contains oyster mucopolysaccharide and polypeptide in the enzymolysis liquid is: polypeptide 8%, mucopolysaccharide 3%.
Embodiment 2: the making of precious marine product nutrient soya sauce
(1) the making example 1 of sea cucumbus nutritive soy sauce: soybean or defatted soybean are pulverized, mix by 8: 2 weight proportions with wheat bran, afterwards the song material that mixes is moistened water, put into digester then and steam material, the song material that takes out after cooking is placed cooling, and is stand-by.With the wheat bran mixing and stirring that kind of song and dry blowing were handled, put into the song material that is cooled to 40 ℃, plant bent consumption and be that koji feeds intake 0.2%.Ferment afterwards, fermentation is watered to drench and is added above-mentioned sea cucumber hydrolysate in the water, and addition is 1% of a water total amount, goes into unstrained spirits afterwards and carries out heat-preservation fermentation.Leach to drench and to heat behind the oil and prepare, soy sauce is heated 30min under 60 ℃ temperature, prepare afterwards, it is 0.1% that this step makes the content of the sea cucumber polysaccharide in the precious marine product soy sauce, content of peptides is 0.2%, following steps for seal, sterilization, check, operate by existing technology.
(2) the making example 2 of sea cucumbus nutritive soy sauce: in the soy sauce that ferments, add sea cucumber hydrolysate, make the content of sea cucumber hydrolysate account for 5% of finished product.
(3) the scallop nutrient soya sauce is made example 1: soybean or defatted soybean are pulverized, mix by 7: 3 weight proportions with wheat bran, afterwards the song material that mixes is moistened water, put into digester then and steam material, the song material that takes out after cooking is placed cooling, and is stand-by.With the wheat bran mixing and stirring that kind of song and dry blowing were handled, put into the song material that is cooled to 40 ℃, plant bent consumption and be that koji feeds intake 0.3%.Ferment afterwards, fermentation is watered to drench and is added above-mentioned scallop enzymolysis liquid in the water, and addition is 5% of a water total amount, goes into unstrained spirits afterwards and carries out heat-preservation fermentation.Leach to drench and to heat behind the oil and prepare, soy sauce is heated 25min under 70 ℃ temperature, prepare afterwards, it is 0.25% that this step makes the content of the scallop polysaccharide in the precious marine product soy sauce, content of peptides is 1.0%, following steps for seal, sterilization, check, operate by existing technology.
(4) the scallop nutrient soya sauce is made example 2: add the scallop enzymolysis liquid in the soy sauce that ferments, make the content of scallop enzymolysis liquid account for 4% of finished product.
(5) Bao nutrition petis is made example 1: soybean or defatted soybean are pulverized, mix by 6: 4 weight proportions with wheat bran, afterwards the song material that mixes is moistened water, put into digester then and steam material, the song material that takes out after cooking is placed cooling, and is stand-by.With the wheat bran mixing and stirring that kind of bent dry blowing was handled, put into the song material that is cooled to 40 ℃, plant bent consumption and be that koji feeds intake 0.4%.Ferment afterwards, fermentation is watered to drench and is added above-mentioned abalone enzymolysis liquid in the water, and addition is 10% of a water total amount, goes into unstrained spirits afterwards and carries out heat-preservation fermentation.Leach to drench and to heat behind the oil and prepare, soy sauce is heated 20min under 75 ℃ temperature, prepare afterwards, it is 0.5% that this step makes the content of the abalone polysaccharide in the precious marine product soy sauce, and content of peptides is 2.0%.Following steps for seal, sterilization, check, operate by existing technology.
(6) the abalone nutrient soya sauce is made example 2: add the abalone enzymolysis liquid in the soy sauce that last example ferments, make the content of abalone enzymolysis liquid account for 3% of finished product.
Embodiment 3: the making of precious marine product nutritional sauce
(1) sea cucumber nutrient sauce is made example 1: soybean is cleaned removed the soybean of boiling behind the impurity to the soft mashed shape and place 24h, beans are become to grind after brown by yellow to be wrapped, the fermentation of giving free rein to, to contain 15 ° of Be` saline solution fermentations of above-mentioned enzymolysis liquid, wherein sea cucumber hydrolysate content is 5%, and this step makes the content of the sea cucumber polysaccharide in the sea cucumber sauce be: 0.08%; The content of polypeptide is: 0.3%.Following steps are operated by existing technology.
(2) sea cucumber nutrient sauce is made example 2: add sea cucumber hydrolysate in the sauce that ferments, make the content of sea cucumber hydrolysate account for 3% of finished product.
(3) sea cucumber nutrient sauce is made example 3: soybean is cleaned removed the soybean of boiling behind the impurity to the soft mashed shape and placed 24 hours, beans are become to grind after brown by yellow to be wrapped, the fermentation of giving free rein to, to contain 25 ° of Be` saline solution fermentations of above-mentioned enzymolysis liquid, wherein sea cucumber hydrolysate content is 10%, and this step makes the content of the sea cucumber polysaccharide in the sea cucumber sauce be: 0.25%; The content of polypeptide is: 1.0%.Other steps are operated by existing technology.
(4) sea cucumber nutrient sauce is made example 4: can add sea cucumber hydrolysate in the sauce that last example ferments, make the content of sea cucumber hydrolysate account for 1% of finished product.
(5) the abalone nutritional sauce is made example 1: preparation method is made example 1 with (1) sea cucumber nutrient sauce, just substitutes sea cucumber hydrolysate with the abalone enzymolysis liquid, and the content of abalone polysaccharide is in the abalone sauce that makes: 0.1%; The content of polypeptide is: 0.4%.
Claims (10)
1. the precious marine product fermented food is characterized in that it being precious marine product nutrient soya sauce, the precious marine product nutritional sauce that contains the precious marine product enzymolysis liquid; Wherein contain precious marine product mucopolysaccharide 0.08～0.50%, contain active peptides 0.20～2.00%.
2. according to the described precious marine product fermented food of claim 1, it is characterized in that it being the precious marine product nutrient soya sauce, its active peptides content 0.20～2.00%, mucopolysaccharide 0.10～0.50%.
3. according to the described precious marine product fermented food of claim 1, it is characterized in that it being the precious marine product nutritional sauce, the content of its mucopolysaccharide is: 0.08～0.25%; The content of polypeptide is: 0.3～1.0%.
4. according to claim 1 or 2 described precious marine product fermented foods, it is characterized in that it being to contain precious marine product enzymolysis liquid 3.0～5.0% in the precious marine product nutrient soya sauce.
5. according to claim 1 or 3 described precious marine product fermented foods, it is characterized in that it being to contain precious marine product enzymolysis liquid 1.0～3.0% in the precious marine product nutritional sauce.
6. the method for making of precious marine product fermented food according to claim 1 is characterized in that being the method for making of precious marine product nutrient soya sauce, precious marine product nutritional sauce that its technological process is:
(1) producing of precious marine product enzymolysis liquid: a fresh precious marine product or a good dried precious marine product are cleaned, micronized pulverization adds bromelain or papain, and the concentration that makes enzyme is 2～4 ‰, pH5.0～6.5,40～65 ℃ of following enzymolysis 2～4h, the enzyme that goes out, the activated carbon of adding 5～10%, stir 20～30min, obtain enzymolysis liquid after the processing, it contains active peptides 5.0～20.0%, mucopolysaccharide 0.5～5.0%;
(2) be primary raw material with the soybean, add the sort of quyi or spontaneous fermentation behind the shortening, then add the precious marine product enzymolysis liquid and modulate and form.
7. according to the method for making of the described precious marine product fermented food of claim 6, it is characterized in that the method for making for the precious marine product nutrient soya sauce, its technological process is:
1. soybean is pulverized, with wheat bran by 5～9: 2～6 weight proportions mix, and the song material is moistened water, cooks, places cooling; 2. koji: the wheat bran mixing and stirring that 0.2～0.4% kind of song and dry blowing were handled, put into the song material that is cooled to 40 ℃; 3. fermentation: water pouring with containing 5～10% enzymolysis liquid water, go into unstrained spirits and carry out heat-preservation fermentation; 4. leach to drench oil, treat that sauce fermentation leaches after, the enzymolysis liquid that adds 1～5% amount once more drenches oil; 5. heat and prepare,, prepare afterwards, contain precious marine product mucopolysaccharide 0.1～0.5%, polypeptide 0.2～2.0% in the soy sauce 60～75 ℃ in soy sauce heating 20～30min down.
8. according to the method for making of the described precious marine product fermented food of claim 6, it is characterized in that the method for making for the precious marine product nutritional sauce, its technological process is: 1. soybean is cleaned and boiled to soft mashed shape after removing impurity; 2. soybean after will boiling is placed 24h, and beans are become to grind after brown by yellow wraps the fermentation of giving free rein to; 15～25 ° of Be` saline solution fermentation fermentations that 3. will contain above-mentioned enzymolysis liquid form; Enzymolysis liquid content is 5～10%, wherein contains precious marine product mucopolysaccharide 0.08～0.25%; Contain polypeptide 0.3～1.0%.
9. according to the method for making of the described precious marine product fermented food of claim 7, it is characterized in that in the method for making for the precious marine product nutrient soya sauce, in the soy sauce that ferments, add the precious marine product enzymolysis liquid, make the content of precious marine product enzymolysis liquid account for 3.0～5.0% of finished product.
10. the method for making of described according to Claim 8 precious marine product fermented food is characterized in that in the method for making for the precious marine product nutritional sauce, adds the precious marine product enzymolysis liquid in the sauce that ferments, and makes the content of precious marine product enzymolysis liquid account for 1.0～3.0% of finished product.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734666A (en) * | 2013-12-20 | 2014-04-23 | 广东美味鲜调味食品有限公司 | Preparation method for peptide-enriched soy sauce |
| CN104207088A (en) * | 2014-07-16 | 2014-12-17 | 福建农林大学 | Method for preparing seafood seasoning through sea cucumber viscus protein |
| CN105192672A (en) * | 2015-11-03 | 2015-12-30 | 温州科技职业学院 | Method for preparing fish sauce through rapid fermentation of gonads of sea cucumbers |
| CN105394706A (en) * | 2015-11-19 | 2016-03-16 | 金宗宁 | Sea cucumber sauce and preparation method thereof |
| CN106616858A (en) * | 2016-12-19 | 2017-05-10 | 黄腾庆 | Preparation method of fish sauce |
| CN110101063A (en) * | 2019-06-05 | 2019-08-09 | 林大巍 | A kind of processing method of sea cucumber peptide soy sauce (baste) |
| CN115886234A (en) * | 2022-12-01 | 2023-04-04 | 武汉海泰聚诚工程有限公司 | Brewing process of soy sauce |
-
2008
- 2008-01-15 CN CNA2008100101153A patent/CN101224016A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734666A (en) * | 2013-12-20 | 2014-04-23 | 广东美味鲜调味食品有限公司 | Preparation method for peptide-enriched soy sauce |
| CN103734666B (en) * | 2013-12-20 | 2015-10-21 | 广东美味鲜调味食品有限公司 | A kind of preparation method of rich peptide soy sauce |
| CN104207088A (en) * | 2014-07-16 | 2014-12-17 | 福建农林大学 | Method for preparing seafood seasoning through sea cucumber viscus protein |
| CN105192672A (en) * | 2015-11-03 | 2015-12-30 | 温州科技职业学院 | Method for preparing fish sauce through rapid fermentation of gonads of sea cucumbers |
| CN105394706A (en) * | 2015-11-19 | 2016-03-16 | 金宗宁 | Sea cucumber sauce and preparation method thereof |
| CN106616858A (en) * | 2016-12-19 | 2017-05-10 | 黄腾庆 | Preparation method of fish sauce |
| CN110101063A (en) * | 2019-06-05 | 2019-08-09 | 林大巍 | A kind of processing method of sea cucumber peptide soy sauce (baste) |
| CN115886234A (en) * | 2022-12-01 | 2023-04-04 | 武汉海泰聚诚工程有限公司 | Brewing process of soy sauce |
| CN115886234B (en) * | 2022-12-01 | 2024-01-30 | 武汉海泰聚诚工程有限公司 | Brewing process of soy sauce |
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