CN103652808A - Production method of lemon soybean sauce - Google Patents
Production method of lemon soybean sauce Download PDFInfo
- Publication number
- CN103652808A CN103652808A CN201310630233.5A CN201310630233A CN103652808A CN 103652808 A CN103652808 A CN 103652808A CN 201310630233 A CN201310630233 A CN 201310630233A CN 103652808 A CN103652808 A CN 103652808A
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- lemon
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- soybean sauce
- soy sauce
- production method
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- 235000005979 Citrus limon Nutrition 0.000 title claims abstract description 29
- 244000131522 Citrus pyriformis Species 0.000 title claims abstract description 29
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000015067 sauces Nutrition 0.000 title abstract description 11
- 244000068988 Glycine max Species 0.000 title abstract 9
- 235000010469 Glycine max Nutrition 0.000 title abstract 9
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 24
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 239000006188 syrup Substances 0.000 claims description 9
- 235000020357 syrup Nutrition 0.000 claims description 9
- 241000209140 Triticum Species 0.000 claims description 7
- 235000021307 Triticum Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002932 luster Substances 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000001161 mammalian embryo Anatomy 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 150000003839 salts Chemical class 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 2
- 239000007858 starting material Substances 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 235000019764 Soybean Meal Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000020374 simple syrup Nutrition 0.000 abstract 1
- 239000004455 soybean meal Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- XXLFLUJXWKXUGS-UHFFFAOYSA-N 6-methoxyquinoline-4-carboxylic acid Chemical compound N1=CC=C(C(O)=O)C2=CC(OC)=CC=C21 XXLFLUJXWKXUGS-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- GOLORTLGFDVFDW-UHFFFAOYSA-N 3-(1h-benzimidazol-2-yl)-7-(diethylamino)chromen-2-one Chemical compound C1=CC=C2NC(C3=CC4=CC=C(C=C4OC3=O)N(CC)CC)=NC2=C1 GOLORTLGFDVFDW-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 206010047623 Vitamin C deficiency Diseases 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 230000003394 haemopoietic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000010233 scurvy Diseases 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a production method of lemon soybean sauce, which comprises the following steps: after stirring and mixing soybean meal and bran according to a weight ratio of 60:40, carrying out cooking; then adding a mold starter prepared from flour and a strain to carry out mixing and starter propagation; after adding salt water and a yeast strain, fermenting at a temperature of 30 DEG C to 45 DEG C; after naturally turning over a blank, generating cut mash and storing the cut mash into a tank at a temperature of 10 DEG C to 20 DEG C; adding cleaned and mashed lemon; carrying out sealing cooking for 1 hour at a temperature of 75 DEG C to 83 DEG C; then adding sugar syrup; carrying out sterilization and uniformly mixing; finally, filtering and packaging to form the finished product. The lemon is added in the producing process of the soybean sauce, so that the lemon and the soybean sauce are organically combined; the lemon enables taste of the soybean sauce to be more fresh and can fulfill the aims of supplementing vitamins and trace elements; when in use, the lemon soybean sauce only needs to be added into dishes; the lemon soybean sauce is simple, rapid and convenient to use; no matter the lemon and the soybean sauce are matched to carry out cold dressing or frying, the lemon and the soybean sauce can achieve a mutual benefiting effect.
Description
Technical field
The present invention relates to a kind of production method of Domestic flavouring product.
Background technology
Soy sauce is the liquid flavoring of brewageing with beans, wheat, wheat bran.Color and luster bronzing, has unique sauce fragrant, and flavour is delicious, helps lend some impetus to appetite, is to originate from Chinese traditional condiment.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.Take saline taste as main, also have delicate flavour, fragrance etc.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.China people just grasped fermentation technique before thousands of years.Soy sauce generally has two kinds of dark soy sauce and light soy sauce: light soy sauce is more salty, fresh for carrying; Dark soy sauce is lighter, for carrying look.
Lemon is to have in the world one of fruit of medical value most, it is rich in vitamin C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid quininic acid, citric acid, malic acid, aurantiamarin, aurantiin, coumarin, a large amount potassium element and low amount sodium element etc., very useful to human body.Vitamin C can maintain the generation of the various tissues of human body and cytoplasm, and keeps their normal physiological functions.Matrix in human body, bonding and collagen etc., all need vitamin C protection.When vitamin C has lacked, the interstitial between cell---jelly also just and then tails off.Like this, cell tissue will become fragile, and loses the ability of opposing external force, and scurvy just easily appears in human body; It also has a lot of purposes, as preventing cold, hematopoietic stimulation and the effect such as anticancer.
In existing cuisine, often have lemon and soy sauce are mixed to situation about using, but both are just simply in harmonious proportion and blend, and do not play the effect of fusion, in addition because lemon is not generally eaten raw, the preservation of lemon and use and soy sauce differ widely, also inconvenient in using so actual.
Summary of the invention
In order to overcome the deficiencies in the prior art, the invention provides a kind of production method of lemon soy sauce, the lemon soy sauce making can directly be added in dish easily, thereby reaches the local flavor that improves dish, the object of extra-nutrition.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of production method of lemon soy sauce, the dregs of beans that is 60:40 by weight proportion and wheat bran are uniformly mixed rear boiling, then add that the kind Qu Jinhang that flour and bacterial classification make mixes, koji, add after salt solution and barms at 30 ℃～45 ℃ bottom fermentations, naturally turn over after embryo wine with dregs storage tank estranged at 10 ℃～20 ℃, add the lemon through cleaning, smashing, 75 ℃～83 ℃ lower seal boilings 1 hour, then add syrup, carry out sterilizing and mix, finally filter packed products.
Dregs of beans and wheat bran are uniformly mixed to rear boiling, also add and have through overbaking or the wheat that stir-fries, and then add kind of Qu Jinhang to mix, the quality proportioning of dregs of beans, wheat bran and wheat is 60:40:18.
The syrup adding, adopts sugar and the clear water that mass ratio is 100:40 to mix, and boils to color and luster pitch-blackly with very hot oven, is degree, and filters without sweet taste slightly micro-bitter taste.
In every double centner soy sauce, add 12 kilograms of syrup.
The invention has the beneficial effects as follows: in soy sauce production process, add lemon, both can be organically combined, lemon makes soy sauce flavour more pure and fresh, and can reach the object of replenishing vitamins, trace element, during use, only lemon soy sauce need to be added in dish just passable, simple and fast, no matter cold and dressed with sauce both collocation are still decocts stir-fry, all can play the effect of benefiting mutually.
The specific embodiment
The production method of a kind of lemon soy sauce of the present invention, the dregs of beans that is 60:40 by weight proportion and wheat bran are uniformly mixed rear boiling, then add that the kind Qu Jinhang that flour and bacterial classification make mixes, koji, add after salt solution and barms at 30 ℃～45 ℃ bottom fermentations, naturally turn over after embryo wine with dregs storage tank estranged at 10 ℃～20 ℃, add the lemon through cleaning, smashing, 75 ℃～83 ℃ lower seal boilings 1 hour, then add syrup, carry out sterilizing and mix, finally filter packed products.
Dregs of beans and wheat bran are uniformly mixed to rear boiling, also add and have through overbaking or the wheat that stir-fries, and then add kind of Qu Jinhang to mix, the quality proportioning of dregs of beans, wheat bran and wheat is 60:40:18.
The syrup adding, adopts sugar and the clear water that mass ratio is 100:40 to mix, and boils to color and luster pitch-blackly with very hot oven, is degree, and filters without sweet taste slightly micro-bitter taste.In every double centner soy sauce, add 12 kilograms of syrup.
Certainly, the present invention, except above-mentioned embodiment, can also have other structural distortion, and these equivalent technical solutions also should be within its protection domain.
Claims (4)
1. the production method of a lemon soy sauce, it is characterized in that: the dregs of beans that is 60:40 by weight proportion and wheat bran are uniformly mixed rear boiling, then the kind Qu Jinhang mixing, the koji that add flour and bacterial classification to make, add after salt solution and barms at 30 ℃～45 ℃ bottom fermentations, naturally turn over after embryo wine with dregs storage tank estranged at 10 ℃～20 ℃, add the lemon through cleaning, smashing, 75 ℃～83 ℃ lower seal boilings 1 hour, then add syrup, carry out sterilizing and mix, finally filter packed products.
2. the production method of a kind of lemon soy sauce according to claim 1, it is characterized in that: dregs of beans and wheat bran are uniformly mixed to rear boiling, also add and have through overbaking or the wheat that stir-fries, and then add kind of Qu Jinhang to mix, the quality proportioning of dregs of beans, wheat bran and wheat is 60:40:18.
3. the production method of a kind of lemon soy sauce according to claim 1, it is characterized in that: the syrup adding, adopt sugar and the clear water that mass ratio is 100:40 to mix, with very hot oven, boil to color and luster pitch-black, without sweet taste slightly micro-bitter taste, be degree, and filter.
4. the production method of a kind of lemon soy sauce according to claim 3, is characterized in that: in every double centner soy sauce, add 12 kilograms of syrup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630233.5A CN103652808A (en) | 2013-12-02 | 2013-12-02 | Production method of lemon soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310630233.5A CN103652808A (en) | 2013-12-02 | 2013-12-02 | Production method of lemon soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652808A true CN103652808A (en) | 2014-03-26 |
Family
ID=50292527
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310630233.5A Pending CN103652808A (en) | 2013-12-02 | 2013-12-02 | Production method of lemon soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652808A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231157A (en) * | 2015-11-20 | 2016-01-13 | 何飞燕 | Method for preparing soy sauce containing passion fruit and lemon |
| CN106262685A (en) * | 2016-09-11 | 2017-01-04 | 开平市民丰食品有限公司 | A kind of method making soy sauce with Citrus chachiensis Hort. meat |
| CN107279940A (en) * | 2017-08-17 | 2017-10-24 | 千禾味业食品股份有限公司 | A kind of cooking wine brewage process |
| CN107432454A (en) * | 2017-09-04 | 2017-12-05 | 广西顶俏食品有限公司 | A kind of preparation method of multi-flavor soy sauce |
| CN115944068A (en) * | 2023-01-11 | 2023-04-11 | 广州工程技术职业学院 | Mellow and delicious braised juice and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117816A (en) * | 1994-09-02 | 1996-03-06 | 陈卫红 | Nutrient soy sauce and its production method |
| CN1291449A (en) * | 1999-08-30 | 2001-04-18 | 吴顺来 | Colourless soy and its preparing process |
| CN1418572A (en) * | 2002-12-27 | 2003-05-21 | 北京王致和食品集团有限公司金狮酿造厂 | Sauce prodn. method with multiple aims and intermittences optimization |
| CN1931017A (en) * | 2006-10-20 | 2007-03-21 | 成都市大王酿造食品有限公司 | New soy sauce preparing process |
| CN101380093A (en) * | 2008-08-06 | 2009-03-11 | 北京王致和食品集团有限公司 | Production method of soy sauce |
| CN102334666B (en) * | 2011-08-03 | 2013-09-18 | 孙德善 | Lemon-flavor spiced seasoning |
-
2013
- 2013-12-02 CN CN201310630233.5A patent/CN103652808A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1117816A (en) * | 1994-09-02 | 1996-03-06 | 陈卫红 | Nutrient soy sauce and its production method |
| CN1291449A (en) * | 1999-08-30 | 2001-04-18 | 吴顺来 | Colourless soy and its preparing process |
| CN1418572A (en) * | 2002-12-27 | 2003-05-21 | 北京王致和食品集团有限公司金狮酿造厂 | Sauce prodn. method with multiple aims and intermittences optimization |
| CN1931017A (en) * | 2006-10-20 | 2007-03-21 | 成都市大王酿造食品有限公司 | New soy sauce preparing process |
| CN101380093A (en) * | 2008-08-06 | 2009-03-11 | 北京王致和食品集团有限公司 | Production method of soy sauce |
| CN102334666B (en) * | 2011-08-03 | 2013-09-18 | 孙德善 | Lemon-flavor spiced seasoning |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231157A (en) * | 2015-11-20 | 2016-01-13 | 何飞燕 | Method for preparing soy sauce containing passion fruit and lemon |
| CN106262685A (en) * | 2016-09-11 | 2017-01-04 | 开平市民丰食品有限公司 | A kind of method making soy sauce with Citrus chachiensis Hort. meat |
| CN107279940A (en) * | 2017-08-17 | 2017-10-24 | 千禾味业食品股份有限公司 | A kind of cooking wine brewage process |
| CN107432454A (en) * | 2017-09-04 | 2017-12-05 | 广西顶俏食品有限公司 | A kind of preparation method of multi-flavor soy sauce |
| CN115944068A (en) * | 2023-01-11 | 2023-04-11 | 广州工程技术职业学院 | Mellow and delicious braised juice and preparation method thereof |
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