CN101999630A - Method for brewing soy sauce by block koji and soy sauce brewed by same - Google Patents
Method for brewing soy sauce by block koji and soy sauce brewed by same Download PDFInfo
- Publication number
- CN101999630A CN101999630A CN2010106070781A CN201010607078A CN101999630A CN 101999630 A CN101999630 A CN 101999630A CN 2010106070781 A CN2010106070781 A CN 2010106070781A CN 201010607078 A CN201010607078 A CN 201010607078A CN 101999630 A CN101999630 A CN 101999630A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- raw material
- koji
- song
- bent
- 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.)
- Granted
Links
Images
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention relates to a method for brewing soy sauce by block koji, comprising the steps of: (1) treating raw materials, mixing the required raw materials, adding water for moistening, and stewing, wherein the raw materials comprise protein raw material and starchiness raw material; (2) preparing strain, evenly mixing the strain in flour and agitating evenly; (3) cooling the raw materials to be stewed below 40 DEG C, adding the flour mixed with the strain, agitating evenly, putting in a koji pressing mold to press into koji grain, and putting the koji grain in a koji room to prepare the koji; (4) soaking the finished koji by saline water for fermentation; and (5) after the fermentation, removing the oil, filtering, sterilizing, blending and packing to obtain the finished soy sauce. The method for brewing soy sauce by block koji carries out cultivation by the making mode of the block koji, thereby prolonging the service life of the finished koji, giving flavor different from the traditional flavor to the soy sauce, and reducing the production cost.
Description
Technical field
The present invention relates to a kind of food fermentation technology field, be specifically related to koji and the technical field that makes soy sauce, particularly relate to method that a kind of song make soy sauce and the soy sauce of brewageing by this method.
Background technology
Soy sauce is a kind of flavouring commonly used, the history in existing more than 2,000 year.Traditional soy sauce brewing technology is to be protein raw material with soya bean, dregs of beans etc., and flour, wheat etc. is starchy material, mixes, adds water infiltration, boiling, inoculation koji, adds salt solution and mix operations such as song, fermentation, fuel-displaced and filtration and make the finished product soy sauce through raw material.This technology has following defective: microorganism is formed comparatively simple, and local flavor is abundant inadequately; Become song to use immediately, can not long preservation.
The piece song is one of ancient sort of quyi of China, is commonly used for saccharifying agent in wine brewing and system vinegar.Traditional piece song be adopt barley, wheat and pea etc. for raw material through pulverizing, add water and mix and pinch, be pressed into bent unstrained spirits, because of it is similar to fragment of brick, so claim the brick song again.The piece song is to utilize the microorganism natural propagation in raw material, instrument, auxiliary material and the surrounding air to form, its composition is very complicated, often has tens of kinds of microorganisms to perch together, because microbe species is many, metabolite is also of a great variety, gives finished wine and vinegar abundant local flavor.Piece is bent to become bent back moisture lower, and bent material is comparatively fine and close, makes things convenient for storage and transport, can preserve the fermentation that is used further to wine and vinegar after a period of time.
Introduce the bent pattern of piece in the koji step of soy sauce brewing, make the microorganism of soy sauce Cheng Qu form various, enrich the local flavor of soy sauce, can also prolong the resting period that becomes bent, except the traditional raw material that adopts soy sauce brewing technology, can also increase other has flavour and relatively inexpensive raw material at the raw material of clamp dog song, to reduce the cost of soy sauce manufacturing enterprise, at present, the new method that this kind soy sauce brewing still do not occur.
Summary of the invention
The method that the object of the present invention is to provide a kind of new piece song to make soy sauce, raw material with soy sauce Cheng Qu is a raw material, cultivates with the making pattern of piece song, thereby prolongs the service life that becomes bent, and give soy sauce and differ from traditional local flavor, reduce production costs simultaneously.
Another object of the present invention is to provide a kind of soy sauce that brews by above-mentioned bent brewing method.
The object of the invention to solve the technical problems realizes by the following technical solutions.The method that a kind of song that proposes according to the present invention makes soy sauce comprises step successively: (1) raw material is handled: raw material comprises protein raw material and starchy material, and required raw material mixes, and adds water-wet, boiling; (2) bacterial classification is prepared: prepare bacterial classification, sneak into equably in the flour, stir; (3) koji: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and puts into the mould of buckling, and is pressed into bent unstrained spirits, inserts bent room and makes song; (4) Cheng Quyong saline sook fermentation; (5) behind the fermenting-ripening, fuel-displaced, filter, sterilization, allotment, packing makes the finished product soy sauce.
Method according to the piece song of the embodiment of the invention makes soy sauce specifically, in the described step (1), adds water spice needs fast evenly, preferably selects 60-80 ℃ of hot water for use, helps protein denaturation; Stewing temperature is 100～130 ℃, time 5～30min.
According to the method that the piece song of the embodiment of the invention makes soy sauce, generally speaking, use bent mold forming, bent each face of piece is smooth, and the surface is little arch, and concrete thickness is looked the difference of actual conditions and difference to some extent.The piece song that is pressed into, water content is controlled at 35～52%.
According to the method that the piece song of the embodiment of the invention makes soy sauce, enter the fermentation of bent room, need to guarantee the moulding of piece song early stage, waits to produce enough mycelia cured block songs; Middle and later periods should be noted that the ventilation of piece song is diffusing wet.
According to the method that the piece song of the embodiment of the invention makes soy sauce, described protein raw material comprises beans or cereal and the accessory substance thereof that range protein content is high; Described starchy material mainly is the high cereal of content of starch and goods or byproduct; Described raw material comprises as dregs of beans, wheat, barley, wheat bran, flour and goods thereof etc.
In addition, the invention allows for the soy sauce that a kind of method that is made soy sauce by above-mentioned song brews.
By technique scheme, the present invention has the following advantages:
1) by to the processing of raw material, and the utilization technology of buckling, make the raw material that is not suitable for originally or is difficult to use koji after buckling, be applicable to koji;
2) make full use of multiple starch material, can make the various differently flavoured novel sauces that have;
3) pass through the bent technology of piece, make the soy sauce Cheng Qu that is not easy to preserve also can long preservation transport with remote;
4) by the bent technology of piece, enriched the microorganism of soy sauce Cheng Qu and the composition of enzyme, can make more horn of plenty of flavor of soy sauce, amino acids in soy sauce has been formed differed from traditional soy sauce, more delicious.
Description of drawings
Fig. 1 is preparation technology's flow chart that piece song of the present invention makes soy sauce.
Fig. 2 is the amino acid composition analysis figure of four kinds of different soy sauce.
The specific embodiment
Reach technological means and the effect that predetermined goal of the invention is taked for further setting forth the present invention, below in conjunction with accompanying drawing and preferred embodiment, its specific embodiment of preparation method, step, feature and effect thereof that the piece song that foundation the present invention is proposed makes soy sauce, describe in detail as after.
See also shown in Figure 1ly, the present invention relates to the preparation method that a kind of novel piece song makes soy sauce, at first handle the raw material that comprises protein raw material and starchy material, required raw material is mixed, add water-wet, boiling; Prepare bacterial classification, sneak into equably in the flour, stir; The raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and puts into the mould of buckling, and is pressed into bent unstrained spirits; Insert bent room and make song, the fermentation of Cheng Quyong saline sook; Behind the fermenting-ripening, fuel-displaced, filter, sterilization, allotment, packing makes the finished product soy sauce.
Wherein, add water spice needs during wetting raw material fast evenly, preferably select 60-80 ℃ of hot water for use, help protein denaturation, stewing temperature is 100～130 ℃, time 5～30min.
In addition, in the koji step, adopt bent mold forming, bent each face of piece is smooth, and the surface is little arch, and concrete thickness is looked the difference of actual conditions and distinguished to some extent, the piece song that is pressed into, and water content is controlled at 35～52%.
Enter in the bent room fermentation step, need to guarantee the moulding of piece song early stage, if moulding is bad, available gauze parcel waits to produce enough mycelia cured block songs; Middle and later periods should be noted that the ventilation of piece song is diffusing wet, if use gauze early stage, then needs to remove, and is mashed bent to avoid piece song internal moisture to cause too much.
Embodiment one
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is handled: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and standby.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of cuboid of the band vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to song.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment two
(1) raw material is prepared: dregs of beans 70%, wheat 24%, flour 6%.
(2) raw material is handled: dregs of beans and wheat mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and standby.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of cuboid of the band vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to song.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment three
(1) raw material is prepared: dregs of beans 70%, wheat bran 24%, flour 6%.
(2) raw material is handled: dregs of beans and wheat bran mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and standby.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of cuboid of the band vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to song.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment four
(1) raw material is prepared: dregs of beans 70%, barley 24%, flour 6%.
(2) raw material is handled: dregs of beans and barley mix, and add 80 ℃ of hot water of total raw material quality 86%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and standby.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of cuboid of the band vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to song.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment five
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is handled: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 80%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and standby.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of cuboid of the band vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to song.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment six
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is handled: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 60%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and standby.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of cuboid of the band vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to song.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
Embodiment seven
(1) raw material is prepared: dregs of beans 70%, wheat 13%, wheat bran 11%, flour 6%.
(2) raw material is handled: dregs of beans, wheat, wheat bran mix, and add 80 ℃ of hot water of total raw material quality 40%, fast and evenly mix, in 121 ℃ of boiling 15min.
(3) bacterial classification is prepared: prepare bacterial classification, break up, sneak into equably in the flour that accounts for total raw material quality 6%, stir, and standby.The bacterial classification that the present invention adopts is the existing soy sauce sort of quyi (bent smart), from the market outsourcing and getting.
(4) buckle: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and gets the bent material of 300-400g and puts into the mould of buckling, and is pressed into the bent unstrained spirits of cuboid of the band vault of long 200mm, wide 105mm.
(5) bent room is cultivated: place bent room to cultivate with gauze parcel piece song, treat that mycelia is covered with the piece song, remove gauze, continue to be cultured to song.
(6) bubble is bent: the piece song is broken into pieces, be mixed in the jar fermenter with suitable salt solution and ferment.
(7) fuel-displaced: fuel-displaced behind the fermenting-ripening, filter, sterilization, allotment, packing makes finished product.
To carrying out the detection of neutral proteinase after a period of time with the bent Qu Cunfang of one-tenth of the piece that makes among the embodiment of top, the result is as shown in table 1:
The neutral proteinase of table 1 a Qu Butong resting period is lived relatively
To carrying out evaluation analysis, result such as table 2 with the soy sauce that makes among the embodiment of top:
The physico-chemical analysis of the soy sauce that table 2 part embodiment makes
| Embodiment one | Embodiment two | Embodiment four | Embodiment five | Embodiment six | |
| pH | 5.42 | 4.21 | 4.35 | 5.2 | 5.18 |
| Water activity | 0.881 | 0.91 | 0.91 | 0.879 | 0.873 |
| Soluble solid, % | 33 | 27.6 | 28.4 | 33.8 | 35 |
| Total acid, g/100ml | 1.539 | 2.874 | 2.74 | 1.804 | 1.923 |
| Amino-acid nitrogen, g/100ml | 1.184 | 1.059 | 1.155 | 1.146 | 1.099 |
| Salinity, g/100ml | 12.76 | 8.8 | 8.79 | 12.65 | 13.06 |
| Soluble saltless solid, % | 20.24 | 18.8 | 19.61 | 21.15 | 21.94 |
| Total nitrogen, g/100ml | 1.8415 | 1.55 | 1.667 | 1.8608 | 1.8955 |
Sun-dried soy sauce and insulation soy sauce with the soy sauce that makes among the embodiment of top and high-salt dilute fermentation are carried out amino acid analysis, the results are shown in Table 3 and Fig. 1:
The soy sauce that table 3 part embodiment makes and the amino acid composition analysis of traditional soy sauce
| Amino acid | Embodiment one | Embodiment four | Sun-dried soy sauce | The insulation soy sauce |
| Asp | 0.42 | 0.39 | 0.27 | 0.07 |
| Glu | 0.61 | 0.66 | 0.41 | 0.38 |
| Ser | 0.21 | 0.16 | 0.25 | 0.24 |
| Gly | 0.13 | 0.14 | 0.14 | 0.13 |
| Thr | 0.17 | 0.14 | 0.19 | 0.17 |
| His | 0.08 | 0.09 | 0.06 | 0.01 |
| Ala | 0.22 | 0.29 | 0.35 | 0.46 |
| Arg | 0.3 | 0.01 | 0.1 | 0.01 |
| Tyr | 0.11 | 0.14 | 0.06 | 0.05 |
| Val | 0.26 | 0.26 | 0.26 | 0.26 |
| Met | 0.05 | 0.06 | 0.06 | 0.06 |
| Phe | 0.22 | 0.18 | 0.23 | 0.23 |
| Ile | 0.23 | 0.23 | 0.24 | 0.24 |
| Leu | 0.36 | 0.37 | 0.39 | 0.4 |
| Lys | 0.27 | 0.27 | 0.32 | 0.28 |
| Pro | 0.22 | 0.22 | 0.19 | 0.17 |
| Summation | 3.8 | 3.6 | 3.5 | 3.2 |
As shown in Figure 2, from left to right expression successively of the diagram of the column among Fig. 2: the amino acid of embodiment one, embodiment four, sun-dried soy sauce and insulation soy sauce is formed; All between 0.77～0.80g/100ml, the measurement unit of various amino acid whose detection data is g/100g to the amino-acid nitrogen of four kinds of soy sauce.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, so every technical solution of the present invention content that do not break away from,, all still belong in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did according to technical spirit of the present invention.
Claims (6)
1. method that the piece song makes soy sauce is characterized in that may further comprise the steps:
(1) raw material is handled: raw material comprises protein raw material and starchy material, and required raw material mixes, and adds water-wet, boiling;
(2) bacterial classification is prepared: prepare bacterial classification, sneak into equably in the flour, stir;
(3) koji: the raw material for the treatment of boiling is cooled to admix the flour that is mixed with bacterial classification below 40 ℃, stirs, and puts into the mould of buckling, and is pressed into bent unstrained spirits, inserts bent room and makes song;
(4) Cheng Quyong saline sook fermentation;
(5) behind the fermenting-ripening, fuel-displaced, filter, sterilization, allotment, packing makes the finished product soy sauce.
2. the method that a song according to claim 1 makes soy sauce is characterized in that: in the raw material treatment step (1), it is even fast to add the water spice, selects 60-80 ℃ of hot water for use, and stewing temperature is 100～130 ℃, time 5～30min.
3. the method that a song according to claim 1 makes soy sauce is characterized in that: in the koji step (3), use bent mold forming, bent each face of piece is smooth, and the surface is little arch, the piece song that is pressed into, and water content is controlled at 35～52%.
4. the method that a song according to claim 1 makes soy sauce is characterized in that: described protein raw material comprises beans or cereal and the accessory substance thereof that range protein content is high; Described starchy material mainly is the high cereal of content of starch and goods or byproduct.
5. the method that a song according to claim 4 makes soy sauce is characterized in that: described raw material comprises soybean, dregs of beans, wheat, barley, wheat bran, flour and goods thereof.
6. the soy sauce that brews of the method that described song of arbitrary claim makes soy sauce in the claim 1 to 5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106070781A CN101999630B (en) | 2010-12-27 | 2010-12-27 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106070781A CN101999630B (en) | 2010-12-27 | 2010-12-27 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101999630A true CN101999630A (en) | 2011-04-06 |
| CN101999630B CN101999630B (en) | 2013-03-20 |
Family
ID=43807518
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010106070781A Active CN101999630B (en) | 2010-12-27 | 2010-12-27 | Method for brewing soy sauce by block koji and soy sauce brewed by same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101999630B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932147A (en) * | 2013-01-22 | 2014-07-23 | 陕西德融新能源股份有限公司 | Soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
| CN108157915A (en) * | 2017-11-24 | 2018-06-15 | 浙江海洋大学 | A kind of soy sauce koji preparation method for adding Peru squid bone meal |
| CN108450899A (en) * | 2018-05-11 | 2018-08-28 | 江苏大学 | A kind of strong anti-oxidation power soy sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522600A (en) * | 2003-02-19 | 2004-08-25 | 盛红生 | Nutritious soy sauce preparation method |
| CN1857113A (en) * | 2005-04-30 | 2006-11-08 | 李锦记（新会）食品有限公司 | Method for increasing proteinase activity in soy sauce yeast making process |
-
2010
- 2010-12-27 CN CN2010106070781A patent/CN101999630B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1522600A (en) * | 2003-02-19 | 2004-08-25 | 盛红生 | Nutritious soy sauce preparation method |
| CN1857113A (en) * | 2005-04-30 | 2006-11-08 | 李锦记（新会）食品有限公司 | Method for increasing proteinase activity in soy sauce yeast making process |
Non-Patent Citations (1)
| Title |
|---|
| 《中国调味品》 20020710 鲁肇元 酱油生产技术(七)__低盐固态发酵法酱油生产技术(一) , 第07期 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932147A (en) * | 2013-01-22 | 2014-07-23 | 陕西德融新能源股份有限公司 | Soy brewage technology using residual cake produced by use of pistacia chinensis bunge seed for oil production |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
| CN108157915A (en) * | 2017-11-24 | 2018-06-15 | 浙江海洋大学 | A kind of soy sauce koji preparation method for adding Peru squid bone meal |
| CN108450899A (en) * | 2018-05-11 | 2018-08-28 | 江苏大学 | A kind of strong anti-oxidation power soy sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101999630B (en) | 2013-03-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104651199B (en) | Bamboo class is carried out the method for liquor-making by solid fermentation as puff | |
| CN102018199B (en) | Method for brewing soy sauce by using composite raw materials to granulate and prepare yeast and soy sauce brewed by same | |
| CN103054070B (en) | Egg fermented food and preparation method thereof | |
| CN101485426A (en) | Aspergillus oryzae type novel technique for producing fermented soya bean | |
| CN109468211B (en) | Production process for brewing mature vinegar from glutinous sorghum | |
| CN101346071A (en) | Manufacturing method of soybean paste by protease and its processed products | |
| CN104745392A (en) | Method for brewing pearl barley-puerarin yellow wine via pure liquid state fermentation | |
| CN110037247A (en) | A kind of homoamino acid state nitrogen sweet tea valve brewage process | |
| CN101999630B (en) | Method for brewing soy sauce by block koji and soy sauce brewed by same | |
| CN110205233A (en) | A kind of raw material solid state process brewage process of vinegar and the vinegar of brewing | |
| CN102793023A (en) | Fermented bean curd fermented by complex bacteria | |
| CN101218338B (en) | Method for producing liquid koji | |
| CN103494175B (en) | Thick broad-bean sauce and energy-saving making method thereof | |
| KR20150001096A (en) | Complex wheat nuruk and process for preparing the same | |
| CN112662501A (en) | Production process of soft-sweet multi-grain fragrant white spirit brewed in mixed mode | |
| CN105918491A (en) | Method for preparing Bagongshan black fermented bean curd by mixed fermenting of double moulds | |
| CN106235021A (en) | A kind of technique of fermenting and producing Semen Sojae Preparatum | |
| CN106174040A (en) | A kind of manufacture method of the rich lactobacillus type Semen Sojae Preparatum producing gamma aminobutyric acid | |
| KR100868935B1 (en) | Preparation of Uncooked-Colored Vinegar using black rice | |
| KR20110050135A (en) | Manufacturing method of makkolli | |
| Yu et al. | Optimization for rice koji preparation using aspergillus oryzae CJCM-4 isolated from a korean traditional meju | |
| CN1031891C (en) | Liquor high-production agent and application | |
| CN101658289B (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| Usai et al. | Malt quality parameters of finger millet for brewing commercial opaque beer | |
| CN102524742B (en) | Preparation method of secondary-fermented soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |