CN103462036A - Method for producing flavor fermented blank bean - Google Patents
Method for producing flavor fermented blank bean Download PDFInfo
- Publication number
- CN103462036A CN103462036A CN2013103576600A CN201310357660A CN103462036A CN 103462036 A CN103462036 A CN 103462036A CN 2013103576600 A CN2013103576600 A CN 2013103576600A CN 201310357660 A CN201310357660 A CN 201310357660A CN 103462036 A CN103462036 A CN 103462036A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- fermented soya
- add
- parts
- preparation
- 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
Landscapes
- Beans For Foods Or Fodder (AREA)
- Medicines Containing Plant Substances (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a method for producing flavor fermented blank bean. The flavor fermented blank bean comprises the following raw materials in parts by weight: 50-60 parts of original-flavor fermented blank bean, 1-5 parts of white spirits, 5-15 parts of edible salt, 1-5 pars of dried momordica grosvenori, 1-5 parts of glycyrrhiza uralensis, 0.25-1.25 parts of white sugar, 0.05-0.25 part of monosodium glutamate, 1-5 parts of radix puerariae, 1-5 parts of honeysuckle, 5-15 parts of red peppers, 5-15 parts of a ginger juice, and 10-15 parts of mashed garlic. With the raw materials and the improved fermented blank bean process, the prepared fermented blank bean has good taste and strong and pervasive bean fragrant, is suitable for different groups of people, and also can clear heat and remove toxicity.
Description
Technical field
The present invention relates to a kind of soya beans with distinctive flavour preparation method.
Technical background
Fermented soya bean are the traditional fermented bean products of China, formulate when spring and autumn, the Warring states, as far back as Han dynasty, just are described as energy " the mediation five tastes "." large bitter salty acid " is arranged in " Songs of the South is called back the spirit of the dead ", annotate as fermented soya bean, fermented soya bean are tasty, and the fragrance uniqueness contains the nutriments such as rich in protein, several amino acids, lactic acid, phosphorus, magnesium, calcium and multivitamin, and certain health-care effect is arranged.
The processing process of tradition fermented soya bean is: cleaning-frying-fermentation-allotment-airing-finished product.Key points for operation are: 1, cleaning: select in the de-etiolation beans some impurity that reach of damaging by worms are arranged; 2, frying: cleaned soya bean is put into to pot and fry to half-mature, do not fry and stick with paste; 3, poach: poach 3-4 hour for the soya bean that fries, reach with hand and be broken into the mud shape and get final product once pinching, then drain moisture, standby; 4, fermentation: the spontaneous fermentation in basin or container of packing into of soya bean mud, treat that soya bean becomes mildewed or is pulled into silk to get final product; 5, allotment: every 50 kilograms of soya bean mud are admixed 5 kilograms of salt, 0.5 kilogram of five-spice powder, 5 kilograms of ripe parts of soya bean, 0.5 kilogram of capsicum; 6, airing: airing 2-5 days then, the moisture of 60-80% is removed in airing, is finished product.The fermented soya bean of producing with this technological process, mouthfeel is general, substantially there is no fragrance.
So most important for spice in whole fermented soya bean technique, it is good that the fermented soya bean taste is allocated, can increase appetite, also can be allocated for different crowds' taste the capsicum that is easier to get angry for some, also can add a little clearing heat and detoxicating medicinal materials, make fermented soya bean produce beyond thought effect.
Therefore, to those skilled in the art, study new fermented soya bean spice technique, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to different crowd, also can be clearing heat and detoxicating.
Summary of the invention
The present invention seeks in order to overcome the deficiencies in the prior art, the object of the invention is to provide a kind of improved fermented soya bean spice technique, makes that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, is applicable to different crowd, also can be clearing heat and detoxicating.
For solving above technical problem, the present invention has adopted following technical scheme:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 50-60 part, white wine 1-5 part, edible salt 5-15 part, dried fructus momordicae 1-5 part, Radix Glycyrrhizae 1-5 part, white sugar 0.25-1.25 part, monosodium glutamate 0.05-0.25 part, root of kudzu vine 1-5 part, honeysuckle 1-5 part, pimiento 5-15 part, ginger juice 5-15 part, mashed garlic 10-15 part; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) dried fructus momordicae is broken into pieces, the Momordica grosvenori that is then 1:5 by weight proportion and water are put in pot and boil 1-2 hour, by the gained liquid filtering;
2) root of kudzu vine that is 1:1:5 by weight proportion, honeysuckle and water are put in pot and boil 0.5-1 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae is dried, then be ground into powder;
4) add white wine in the original flavor fermented soya bean, add the licorice powder of step 3 gained after 30-40 minute, stir, add step 2 gained liquid after 10-12 minute, after 30-40 minute, add again step 1 gained liquid to keep 20-30 minute;
5) white sugar that is 5:1:10 by weight proportion, monosodium glutamate and water are put in pot and boil rear maintenance 10-20 minute, then together with salt, pour sealing preservation in the fermented soya bean after step 4 is processed into and get final product in 2-4 days;
White sugar, monosodium glutamate and the water that described fermented soya bean preparation method step 5 is 5:1:10 by weight proportion is put in pot and boils rear maintenance 10-20 minute, then pour in the fermented soya bean after step 4 is processed, then add the pimiento of chopping and salt sealing preservation within 2-4 days, can be made into fragrant pungent soya beans with distinctive flavour.
White sugar, monosodium glutamate and the water that described fermented soya bean preparation method step 5 is 5:1:10 by weight proportion is put in pot and boils rear maintenance 10-20 minute, then pour in the fermented soya bean after step 4 is processed, then add ginger juice and salt sealing preservation within 2-4 days, can be made into ginger juice flavor soya beans with distinctive flavour.
White sugar, monosodium glutamate and the water that described fermented soya bean preparation method step 5 is 5:1:10 by weight proportion is put in pot and boils rear maintenance 10-20 minute, then pour in the fermented soya bean after step 4 is processed, then add ginger juice and mashed garlic and salt sealing preservation within 2-4 days, can be made into garlic solvent flavor soya beans with distinctive flavour.
The present invention compared with prior art, has the following advantages and characteristics:
1, soya beans with distinctive flavour preparation method provided by the invention, improve traditional handicraft, more focuses on details and material therefor in blending process, makes that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, is applicable to different crowd.
2, a further advantage of the invention is and add Momordica grosvenori, the root of kudzu vine, traditional Chinese medicine honeysuckle in formula, make the fermented soya bean of making there is clearing heat and detoxicating effect.
3, the present invention again a step advantage be to carry out the taste preparation for different crowds, more meet popular demand.
The specific embodiment
Further describe the present invention below in conjunction with the specific embodiment, can implement according to this with reference to the specification word to make those skilled in the art, protection domain of the present invention is not limited by embodiments of the present invention.
Embodiment 1:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 50kg, white wine 3kg, edible salt 7kg, dried fructus momordicae 3kg, Radix Glycyrrhizae 1kg, white sugar 0.25kg, monosodium glutamate 0.05kg, root of kudzu vine 2kg, honeysuckle 2kg, pimiento 5kg; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) the 3kg dried fructus momordicae is broken into pieces, then broken Momordica grosvenori and water 15kg are put in pot and boil 1.5 hours, by the gained liquid filtering;
2) root of kudzu vine 2kg, honeysuckle 2kg and water 10kg are put in pot and boil 0.5 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae 1kg is dried, then be ground into powder;
4) add white wine 0.25kg in original flavor fermented soya bean 50kg, stir, add the licorice powder of step 3 gained after 30 minutes, stir, add step 2 gained liquid after 10 minutes, stir, after 30 minutes, add again step 1 gained liquid to keep 20 minutes;
5) white sugar 0.25kg, monosodium glutamate 0.05kg and water 0.5kg are put in pot and boil rear maintenance 10 minutes, then gained liquid and edible salt 7kg are poured in the fermented soya bean after step 4 is processed, then add the chilli 5kg sealing of chopping to preserve to get final product in 2 days.
By improved soya beans with distinctive flavour manufacture craft, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to liking eating peppery crowd, also can be clearing heat and detoxicating.
Embodiment 2:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 60kg, white wine 5kg, edible salt 10kg, dried fructus momordicae 4kg, Radix Glycyrrhizae 3kg, white sugar 1kg, monosodium glutamate 0.2kg, root of kudzu vine 3kg, honeysuckle 3kg, pimiento 10kg; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) the 4kg dried fructus momordicae is broken into pieces, then broken Momordica grosvenori and water 20kg are put in pot and boil 2 hours, by the gained liquid filtering;
2) root of kudzu vine 3kg, honeysuckle 3kg and water 15kg are put in pot and boil 1 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae 3kg is dried, then be ground into powder;
4) add white wine 5kg in original flavor fermented soya bean 60kg, stir, add the licorice powder of step 3 gained after 35 minutes, stir, add step 2 gained liquid after 11 minutes, stir, after 35 minutes, add again step 1 gained liquid agitation evenly to keep 25 minutes;
5) white sugar 1kg, monosodium glutamate 0.2kg and water 2kg are put in pot and boil rear maintenance 20 minutes, then gained liquid is poured into together with edible salt 10kg in the fermented soya bean after step 4 is processed, then add the chilli 10kg sealing of chopping to preserve to get final product in 3 days.
By improved soya beans with distinctive flavour manufacture craft, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to liking eating peppery crowd, also can be clearing heat and detoxicating.
Embodiment 3:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 60kg, white wine 5kg, edible salt 15kg, dried fructus momordicae 5kg, Radix Glycyrrhizae 5kg, white sugar 1.25kg, monosodium glutamate 0.25kg, root of kudzu vine 5kg, honeysuckle 5kg, pimiento 15kg; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) dried fructus momordicae 5kg is broken into pieces, then Momordica grosvenori and water 25kg are put in pot and boil 2 hours, by the gained liquid filtering;
2) root of kudzu vine 5kg, honeysuckle 5kg and water 25kg are put in pot and boil 1 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae 5kg is dried, then be ground into powder;
4) add white wine 5kg in original flavor fermented soya bean 60kg, stir, add the licorice powder of step 3 gained after 40 minutes, stir, add step 2 gained liquid after 12 minutes, stir, after 40 minutes, add again step 1 gained liquid to keep 30 minutes;
5) white sugar 1.25kg, monosodium glutamate 0.25kg and water 2.5kg are put in pot and boil rear maintenance 20 minutes, then gained liquid is poured into together with edible salt 15kg in the fermented soya bean after step 4 is processed, then add the chilli 15kg sealing of chopping to preserve to get final product in 4 days.
By improved soya beans with distinctive flavour manufacture craft, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to liking eating peppery crowd, also can be clearing heat and detoxicating.
Embodiment 4:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 50kg, white wine 3kg, edible salt 7kg, dried fructus momordicae 3kg, Radix Glycyrrhizae 1kg, white sugar 0.25kg, monosodium glutamate 0.05kg, root of kudzu vine 2kg, honeysuckle 2kg, ginger 10kg; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) the 3kg dried fructus momordicae is broken into pieces, then broken Momordica grosvenori and water 15kg are put in pot and boil 1.5 hours, by the gained liquid filtering;
2) root of kudzu vine 2kg, honeysuckle 2kg and water 10kg are put in pot and boil 0.5 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae 1kg is dried, then be ground into powder;
4) ginger 10kg is pulverized, then add the water of 20kg to boil together maintenance 20 minutes, then by the gained liquid filtering;
5) add white wine 0.25kg in original flavor fermented soya bean 50kg, stir, add the licorice powder of step 3 gained after 30 minutes, stir, add step 2 gained liquid after 10 minutes, stir, after 30 minutes, add again step 1 gained liquid to keep 20 minutes;
6) white sugar 0.25kg, monosodium glutamate 0.05kg and water 0.5kg are put in pot and boil rear maintenance 10 minutes, pour in the fermented soya bean after step 5 is processed gained liquid and step 4 gained ginger juice into sealing together with edible salt 7kg and preserve and get final product in 3 days.
By improved soya beans with distinctive flavour manufacture craft, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to liking the crowd of ginger flavor, also can be clearing heat and detoxicating.
Embodiment 5:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 60kg, white wine 5kg, edible salt 10kg, dried fructus momordicae 4kg, Radix Glycyrrhizae 3kg, white sugar 1kg, monosodium glutamate 0.2kg, root of kudzu vine 3kg, honeysuckle 3kg, ginger 15kg; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) the 4kg dried fructus momordicae is broken into pieces, then broken Momordica grosvenori and water 20kg are put in pot and boil 2 hours, by the gained liquid filtering;
2) root of kudzu vine 3kg, honeysuckle 3kg and water 15kg are put in pot and boil 1 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae 3kg is dried, then be ground into powder;
4) ginger 15kg is pulverized, then add the water of 25kg to boil together maintenance 20 minutes, then by the gained liquid filtering;
5) add white wine 5kg in original flavor fermented soya bean 60kg, stir, add the licorice powder of step 3 gained after 35 minutes, stir, add step 2 gained liquid after 11 minutes, stir, after 35 minutes, add again step 1 gained liquid agitation evenly to keep 25 minutes;
6) white sugar 1kg, monosodium glutamate 0.2kg and water 2kg are put in pot and boil rear maintenance 20 minutes, then gained liquid and step 4 gained ginger juice are poured together with edible salt 10kg in the fermented soya bean after step 5 is processed into to sealing and preserved and get final product in 4 days;
By improved soya beans with distinctive flavour manufacture craft, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to liking the crowd of ginger flavor, also can be clearing heat and detoxicating.
Embodiment 6:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 60kg, white wine 5kg, edible salt 10kg, dried fructus momordicae 4kg, Radix Glycyrrhizae 3kg, white sugar 1kg, monosodium glutamate 0.2kg, root of kudzu vine 3kg, honeysuckle 3kg, ginger 5kg, garlic 10kg; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) the 4kg dried fructus momordicae is broken into pieces, then broken Momordica grosvenori and water 20kg are put in pot and boil 2 hours, by the gained liquid filtering;
2) root of kudzu vine 3kg, honeysuckle 3kg and water 15kg are put in pot and boil 1 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae 3kg is dried, then be ground into powder;
4) ginger 5kg is pulverized, then add the water of 15kg to boil together maintenance 20 minutes, then by the gained liquid filtering;
5) running water for garlic 10kg decortication is soaked 1 hour, then wear into pulpous state with fiberizer and be contained in feed basin.
6) add white wine 5kg in original flavor fermented soya bean 60kg, stir, add the licorice powder of step 3 gained after 35 minutes, stir, add step 2 gained liquid after 11 minutes, stir, after 35 minutes, add again step 1 gained liquid agitation evenly to keep 25 minutes;
7) white sugar 1kg, monosodium glutamate 0.2kg and water 2kg are put in pot and boil rear maintenance 20 minutes, then gained liquid and step 4 gained ginger juice and step 5 gained mashed garlic are poured together with edible salt 10kg in the fermented soya bean after step 6 is processed into to sealing and preserved and get final product in 3 days.
By improved soya beans with distinctive flavour manufacture craft, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to the crowd who likes garlicky, also can be clearing heat and detoxicating.
Embodiment 7:
A kind of soya beans with distinctive flavour preparation method comprises:
By following raw material weight proportioning, formed: original flavor fermented soya bean 60kg, white wine 5kg, edible salt 15kg, dried fructus momordicae 5kg, Radix Glycyrrhizae 5kg, white sugar 1.25kg, monosodium glutamate 0.25kg, root of kudzu vine 5kg, honeysuckle 5kg, ginger 10kg, garlic 15kg; Use the fermented soya bean preparation method of above-mentioned raw materials to comprise the following steps:
1) dried fructus momordicae 5kg is broken into pieces, then Momordica grosvenori and water 25kg are put in pot and boil 2 hours, by the gained liquid filtering;
2) root of kudzu vine 5kg, honeysuckle 5kg and water 25kg are put in pot and boil 1 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae 5kg is dried, then be ground into powder;
4) ginger 10kg is pulverized, then add the water of 20kg to boil together maintenance 20 minutes, then by the gained liquid filtering;
5) running water for garlic 15kg decortication is soaked 1 hour, then wear into pulpous state with fiberizer and be contained in feed basin.
6) add white wine 5kg in original flavor fermented soya bean 60kg, stir, add the licorice powder of step 3 gained after 40 minutes, stir, add step 2 gained liquid after 12 minutes, stir, after 40 minutes, add again step 1 gained liquid to keep 30 minutes;
7) white sugar 1.25kg, monosodium glutamate 0.25kg and water 2.5kg are put in pot and boil rear maintenance 20 minutes, then gained liquid and step 4 gained ginger juice and step 5 gained mashed garlic are poured together with edible salt 15kg in the fermented soya bean after step 6 is processed into to sealing and preserved and get final product in 4 days;
By improved soya beans with distinctive flavour manufacture craft, make that the fermented soya bean mouthfeel of making is good, the fragrant Yu Xin of fermented soya beans, salted or other wise, be applicable to the crowd who likes garlicky, also can be clearing heat and detoxicating.
Claims (4)
1. a soya beans with distinctive flavour preparation method is characterized in that: comprising:
By following raw material weight proportioning, formed: original flavor fermented soya bean 50-60 part, white wine 1-5 part, edible salt 5-15 part, dried fructus momordicae 1-5 part, Radix Glycyrrhizae 1-5 part, white sugar 0.25-1.25 part, monosodium glutamate 0.05-0.25 part, root of kudzu vine 1-5 part, honeysuckle 1-5 part, pimiento 5-15 part, ginger juice 5-15 part, mashed garlic 10-15 part; Use the soya beans with distinctive flavour preparation method of above-mentioned raw materials to comprise the following steps:
1) dried fructus momordicae is broken into pieces, the Momordica grosvenori that is then 1:5 by weight proportion and water are put in pot and boil 1-2 hour, by the gained liquid filtering;
2) root of kudzu vine that is 1:1:5 by weight proportion, honeysuckle and water are put in pot and boil 0.5-1 hour, by the gained liquid filtering;
3) Radix Glycyrrhizae is dried, then be ground into powder;
4) add white wine in the original flavor fermented soya bean, add the licorice powder of step 3 gained after 30-40 minute, stir, add step 2 gained liquid after 10-12 minute, after 30-40 minute, add again step 1 gained liquid to keep 20-30 minute;
5) white sugar that is 5:1:10 by weight proportion, monosodium glutamate and water are put in pot and boil rear maintenance 10-20 minute, then together with salt, pour sealing preservation in the fermented soya bean after step 4 is processed into and get final product in 2-4 days.
2. soya beans with distinctive flavour and preparation method according to claim 1, it is characterized in that: white sugar, monosodium glutamate and the water that described fermented soya bean preparation method step 5 is 5:1:10 by weight proportion is put in pot and boils rear maintenance 10-20 minute, then pour in the fermented soya bean after step 4 is processed, then add the pimiento of chopping and salt sealing to preserve 2-4 days.
3. soya beans with distinctive flavour and preparation method according to claim 1, it is characterized in that: white sugar, monosodium glutamate and the water that described fermented soya bean preparation method step 5 is 5:1:10 by weight proportion is put in pot and boils rear maintenance 10-20 minute, then pour in the fermented soya bean after step 4 is processed, then add ginger juice and salt sealing to preserve 2-4 days.
4. soya beans with distinctive flavour and preparation method according to claim 1, it is characterized in that: white sugar, monosodium glutamate and the water that described fermented soya bean preparation method step 5 is 5:1:10 by weight proportion is put in pot and boils rear maintenance 10-20 minute, then pour in the fermented soya bean after step 4 is processed, then add ginger juice and mashed garlic and salt sealing to preserve 2-4 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310357660.0A CN103462036B (en) | 2013-08-16 | 2013-08-16 | A kind of soya beans with distinctive flavour preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310357660.0A CN103462036B (en) | 2013-08-16 | 2013-08-16 | A kind of soya beans with distinctive flavour preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103462036A true CN103462036A (en) | 2013-12-25 |
| CN103462036B CN103462036B (en) | 2015-10-28 |
Family
ID=49787270
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310357660.0A Expired - Fee Related CN103462036B (en) | 2013-08-16 | 2013-08-16 | A kind of soya beans with distinctive flavour preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103462036B (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473063A (en) * | 2014-12-31 | 2015-04-01 | 广西南宁桂知科技有限公司 | Ginger juice fermented soya beans and processing method thereof |
| CN104509821A (en) * | 2014-12-22 | 2015-04-15 | 广西南宁桂知科技有限公司 | Fermented soybean ointment and preparation method thereof |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN106722803A (en) * | 2016-11-27 | 2017-05-31 | 蒙佳 | A kind of fermented soya bean and preparation method thereof |
| CN106942614A (en) * | 2017-05-16 | 2017-07-14 | 黄平县幺妹滩科技生态有限公司 | A kind of fermented soya bean and its processing method |
| CN106962436A (en) * | 2017-05-16 | 2017-07-21 | 黄平县幺妹滩科技生态有限公司 | A kind of fermented soya bean ship biscuit and its processing method |
| CN109043345A (en) * | 2018-06-28 | 2018-12-21 | 卢化纳 | The production method of smashed garlic fermented soya bean |
| CN109393336A (en) * | 2017-11-23 | 2019-03-01 | 陆建秀 | A kind of dry fermented soya bean storage anti-rot and fresh-keeping method |
| CN110140881A (en) * | 2019-05-24 | 2019-08-20 | 韩本惠 | A kind of bottled soya beans with distinctive flavour and its manufacture craft |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196196A (en) * | 1998-02-11 | 1998-10-21 | 刘水英 | Nutrious fermented soya beans with distinctive flavour |
| CN101579140A (en) * | 2009-06-12 | 2009-11-18 | 陶国闻 | Health-caring botanical drink and preparation method thereof |
| CN101869657A (en) * | 2010-06-29 | 2010-10-27 | 吴轲 | Plaster used together with cigarettes, method for preparing same and ring containing same |
| CN103229959A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Radix Puerariae-containing flavor fermented soya bean and making method thereof |
| CN103229981A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Carrot flavor fermented soya bean and making method thereof |
-
2013
- 2013-08-16 CN CN201310357660.0A patent/CN103462036B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1196196A (en) * | 1998-02-11 | 1998-10-21 | 刘水英 | Nutrious fermented soya beans with distinctive flavour |
| CN101579140A (en) * | 2009-06-12 | 2009-11-18 | 陶国闻 | Health-caring botanical drink and preparation method thereof |
| CN101869657A (en) * | 2010-06-29 | 2010-10-27 | 吴轲 | Plaster used together with cigarettes, method for preparing same and ring containing same |
| CN103229959A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Radix Puerariae-containing flavor fermented soya bean and making method thereof |
| CN103229981A (en) * | 2013-03-29 | 2013-08-07 | 孟磊 | Carrot flavor fermented soya bean and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王向东 等: "《发酵食品工艺》", 31 December 2010, 中国计量出版社 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509821A (en) * | 2014-12-22 | 2015-04-15 | 广西南宁桂知科技有限公司 | Fermented soybean ointment and preparation method thereof |
| CN104473063A (en) * | 2014-12-31 | 2015-04-01 | 广西南宁桂知科技有限公司 | Ginger juice fermented soya beans and processing method thereof |
| CN106578954A (en) * | 2016-11-23 | 2017-04-26 | 贺州市杨晋记豆豉有限公司 | Flavored fermented soybean and making method thereof |
| CN106722803A (en) * | 2016-11-27 | 2017-05-31 | 蒙佳 | A kind of fermented soya bean and preparation method thereof |
| CN106942614A (en) * | 2017-05-16 | 2017-07-14 | 黄平县幺妹滩科技生态有限公司 | A kind of fermented soya bean and its processing method |
| CN106962436A (en) * | 2017-05-16 | 2017-07-21 | 黄平县幺妹滩科技生态有限公司 | A kind of fermented soya bean ship biscuit and its processing method |
| CN109393336A (en) * | 2017-11-23 | 2019-03-01 | 陆建秀 | A kind of dry fermented soya bean storage anti-rot and fresh-keeping method |
| CN109043345A (en) * | 2018-06-28 | 2018-12-21 | 卢化纳 | The production method of smashed garlic fermented soya bean |
| CN110140881A (en) * | 2019-05-24 | 2019-08-20 | 韩本惠 | A kind of bottled soya beans with distinctive flavour and its manufacture craft |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103462036B (en) | 2015-10-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103462036B (en) | A kind of soya beans with distinctive flavour preparation method | |
| CN103689541A (en) | Spicy beef sauce and preparation method thereof | |
| CN102429193B (en) | Chafing dish seasoning and decocting method thereof | |
| CN103251025A (en) | Spice seasoning and preparation method thereof | |
| CN104187533B (en) | A kind of health beef soup flavoring and processing method thereof | |
| CN104757569A (en) | Preparation method for sauced duck neck | |
| CN103549318A (en) | Processing process of flavored pepper crisp chips/shreds | |
| CN104041784B (en) | Chili oil that chili oil, the manufacture method of chilli sauce and the method make, chilli sauce | |
| CN104059832A (en) | Natural health fruit wine and preparation method thereof | |
| CN103494154B (en) | Beef flavor barbecue seasoning and method for preparing same | |
| KR20100027256A (en) | Crab preserved in soy sauce of manufacture method and crab preserved in soy sauce | |
| CN104187762A (en) | Method for processing yak meat with skin | |
| CN103005394B (en) | Health-maintenance pickled pleurotus eryngii with kernels | |
| CN102845701B (en) | Spicy pickled bittern and its preparation method | |
| KR20100006459A (en) | Method for manufacturing soybean paste including sea buckthorn and soybean paste thereof | |
| CN103535655A (en) | Salty fresh lotus root powder and preparation method thereof | |
| CN110973516A (en) | Salted duck eggs and preparation method thereof | |
| CN105410858A (en) | Making method of yam bean and citron health-care soy sauce | |
| KR20160146198A (en) | Manufacturing method of doenjang using yellow dye and doenjang using yellow dye there of | |
| CN104431963A (en) | Black bean sauce with crab meat and pickled pepper flavor and preparation method thereof | |
| CN103815317A (en) | Mellow red wine potato chip and preparation method thereof | |
| CN104286888A (en) | Refreshing aroma smoked spiced beef and preparation method thereof | |
| CN103504378A (en) | Manufacturing method of tea-flavored flos sophorae melon seed powder | |
| CN103932136A (en) | Roast duck flavoring utilizing chrysanthemum to remove urine odor and preparation method thereof | |
| CN103652969A (en) | Konjak mutton shashlik and preparation method thereof |
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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20151028 Termination date: 20160816 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |