CN104172096A - Preparation method of chicory soybean sauce - Google Patents
Preparation method of chicory soybean sauce Download PDFInfo
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- CN104172096A CN104172096A CN201410321952.3A CN201410321952A CN104172096A CN 104172096 A CN104172096 A CN 104172096A CN 201410321952 A CN201410321952 A CN 201410321952A CN 104172096 A CN104172096 A CN 104172096A
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- witloof
- sauce
- soybean
- fermentation
- unstrained spirits
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- 235000007542 Cichorium intybus Nutrition 0.000 title claims abstract description 50
- 235000015067 sauces Nutrition 0.000 title claims abstract description 34
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 24
- 244000068988 Glycine max Species 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 241000723343 Cichorium Species 0.000 title abstract 6
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 244000298479 Cichorium intybus Species 0.000 claims description 44
- 238000000855 fermentation Methods 0.000 claims description 41
- 230000004151 fermentation Effects 0.000 claims description 41
- 235000013555 soy sauce Nutrition 0.000 claims description 27
- 235000015096 spirit Nutrition 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000012856 packing Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 241000196324 Embryophyta Species 0.000 claims description 5
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 5
- 238000003556 assay Methods 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 239000002054 inoculum Substances 0.000 claims description 2
- 229940039696 lactobacillus Drugs 0.000 claims description 2
- 206010030113 Oedema Diseases 0.000 abstract description 5
- 208000004880 Polyuria Diseases 0.000 abstract description 5
- 230000035619 diuresis Effects 0.000 abstract description 5
- 230000001939 inductive effect Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 210000000941 bile Anatomy 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 206010002368 Anger Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000005787 Cistanche Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 206010044302 Tracheitis Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- -1 carrotene Substances 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of chicory soybean sauce. The chicory soybean sauce is prepared from the following components in parts by weight in a mixing manner: 100 parts of cooked soybean, 20-25 parts of chicory slurry, 10-20 parts of bran, 10-12 parts of salt and 4-6 parts of mold starter, wherein the chicory soybean sauce is prepared by the following steps: preparing raw materials; pre-processing the soybean; mixing; inoculating; fermenting; squeezing; filtering; sterilizing; and packaging. The chicory soybean sauce provided by the invention has the advantages of being stable in quality, wide in edible range, simple in preparation process and easy to grasp, the finished soybean sauce is mellow in smell, delicious and palatable, fresh and bright in color and luster, and abundant in nutrient, and has the efficacies of clearing away heat and toxic materials, inducing diuresis to reduce edema, invigorating the stomach and benefiting bile, promoting appetizing and the like.
Description
Technical field
The present invention relates to a kind of processing method of soy sauce, refer in particular to a kind of method of witloof as Raw material processing production nutrient soya sauce of take.
Background technology
Witloof: composite family herbaceos perennial, perennial herb, root meat, short and thick.< < China National medicine will > > records: " clearing heat and detoxicating, inducing diuresis for removing edema, stomach invigorating.Few for irascibility food, nephritic dropsy, the damp and hot distending pain of gastral cavilty, poor appetite." < < Chinese Herbal Medicine in Xinjiang > > record: " heat-clearing, diuresis, cholagogic, anti-inflammatory.Cure mainly icteric hepatitis, acute nephritis, tracheitis." contain the nutritional labelings such as abundant crude protein, crude fat, crude fibre, vitamin, carrotene, calcium.At present, people have paid close attention to the nutritive value of witloof, and it is carried out to deep development, but there is not yet report and the launch of witloof making soy sauce.
Summary of the invention
Technical problem to be solved by this invention is to take witloof as raw material, adopts the step processing witloof soy sauce such as raw material preparation, combined inoculation, fermentation, makes soy sauce have the clearing heat and detoxicating of witloof, the health-care efficacies such as inducing diuresis for removing edema.
The technical solution adopted for the present invention to solve the technical problems:
A preparation method for witloof soy sauce, is characterized in that adopting following steps:
A, raw material are prepared: select ripe witloof, cichory root is cleaned, with disintegrating apparatus, pull an oar, the protease, the cellulase of 0.1-0.2% and the pectase of 0.01-0.02% that add again cichory root weight 0.06-0.08% after cleaning, environment second line of a couplet Heshui solution 50-60min at 38-42 ℃, makes witloof slurries;
B, Soybean Pretreatment: soybean is put into its weight 2-3 water doubly, soak 18-20 hour, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, cooling after taking out;
C, mixing, inoculation: get soybean 100 weight portions, witloof slurries 20-25 weight portion, wheat bran 10-20 weight portion, salt 10-12 weight portion after cooking, plant bent 4-6 weight portion, fully mix, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16-20 ℃, and fermentation time is 10-12 days; Mid-term, fermentation temperature was 24-26 ℃, and Lu Shi yeast-inoculated amount is sauce unstrained spirits weight 1-1.5%, and lactobacillus inoculum amount is sauce unstrained spirits weight 0.2-0.3%, fermentation 15-20 days; Later stage fermentation temperature is 32-35 ℃, and fermentation time is 20-25 days, makes ripe sauce unstrained spirits;
E, squeezing, filtration: ripe sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 25% weight ratio, and filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, makes witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7-8min under 80-85 ℃ of environment;
G, packing: witloof soy sauce after sterilization is packed with food stage packing container, through after the assay was approved, entered in dry, ventilated environment and store.
Beneficial effect: witloof soy sauce provided by the invention has advantages of that stay in grade, edible wide, manufacture craft are simply easy to grasp, finished product soy sauce makings sweet-smelling, tasty, bright in colour, nutritious, has the effects such as clearing heat and detoxicating, inducing diuresis to reduce edema, stomach-invigorating and gall bladder-invigorating, promotion appetite.
The specific embodiment
Embodiment mono-:
A preparation method for witloof soy sauce, it adopts following steps:
A, raw material prepare: select ripe witloof, get the clean cichory root of 10kg, with disintegrating apparatus, pull an oar, add the protease of 6g, the pectase of the cellulase of 10g and 1, the environment second line of a couplet Heshui solution 60min at 38 ℃, makes witloof slurries;
B, Soybean Pretreatment: 10kg soybean is put into the water of 20kg, soak 20 hours, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, cooling after taking out;
C, mixing, inoculation: get soybean 10kg, witloof slurries 2kg, wheat bran 1kg, salt 1kg after cooking, plant bent 0.4kg, fully mix, make sauce unstrained spirits;
D, fermentation: get 10kg sauce unstrained spirits fermentation, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16 ℃, and fermentation time is 12 days; Mid-term, fermentation temperature was 24 ℃, added the Lu Shi yeast of 0.1kg, the lactic acid bacteria of 0.02kg, fermented 20 days; Later stage fermentation temperature is 32 ℃, and fermentation time is 25 days, makes ripe sauce unstrained spirits;
E, squeezing, filtration: ripe sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 25% weight ratio, and filtrate staticly settles 6 days, then through plate and frame filter press press filtration, makes witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 8min under 80 ℃ of environment;
G, packing: witloof soy sauce after sterilization is packed with food stage packing container, through after the assay was approved, entered in dry, ventilated environment and store.
Embodiment bis-:
A preparation method for witloof soy sauce, it adopts following steps:
A, raw material are prepared: select ripe witloof, get the honey raisin tree carpopodium of the clean cichory root of 9kg and 1kg, with disintegrating apparatus, pull an oar, add the protease of 7g, the pectase of the cellulase of 15g and 1.5, environment second line of a couplet Heshui solution 55min at 40 ℃, makes witloof slurries;
B, Soybean Pretreatment: 10kg soybean is put into the water of 25kg, soak 19 hours, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, cooling after taking out;
C, mixing, inoculation: get soybean 10kg, witloof slurries 2.3kg, wheat flour 2kg, wheat bran 1.5kg, salt 1.1kg after cooking, plant bent 0.5kg, fully mix, make sauce unstrained spirits;
D, fermentation: get 10kg sauce unstrained spirits fermentation, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 18 ℃, and fermentation time is 11 days; Mid-term, fermentation temperature was 25 ℃, added the Lu Shi yeast of 0.12kg, the lactic acid bacteria of 0.025kg, fermented 18 days; Later stage fermentation temperature is 34 ℃, and fermentation time is 22 days, makes ripe sauce unstrained spirits;
E, squeezing, filtration: ripe sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 25% weight ratio, and filtrate staticly settles 7 days, then through plate and frame filter press press filtration, makes witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7.5min under 82 ℃ of environment;
G, packing: witloof soy sauce after sterilization is packed with food stage packing container, through after the assay was approved, entered in dry, ventilated environment and store.
Embodiment 3:
A preparation method for witloof soy sauce, it adopts following steps:
A, raw material prepare: select ripe witloof, get the desert cistanche of the clean cichory root of 8kg and 2kg, with disintegrating apparatus, pull an oar, add the protease of 8g, the pectase of the cellulase of 20g and 2, the environment second line of a couplet Heshui solution 50min at 42 ℃, makes witloof slurries;
B, Soybean Pretreatment: 10kg soybean is put into the water of 30kg, soak 18 hours, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, cooling after taking out;
C, mixing, inoculation: get soybean 10kg, witloof slurries 2.5kg, kudzu-vine root powder 1.5kg, wheat bran 2kg, salt 1.2kg after cooking, plant bent 0.5kg, fully mix, make sauce unstrained spirits;
D, fermentation: get 10kg sauce unstrained spirits fermentation, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 20 ℃, and fermentation time is 10 days; Mid-term, fermentation temperature was 26 ℃, added the Lu Shi yeast of 0.15kg, the lactic acid bacteria of 0.03kg, fermented 15 days; Later stage fermentation temperature is 35 ℃, and fermentation time is 20 days, makes ripe sauce unstrained spirits;
E, squeezing, filtration: ripe sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 25% weight ratio, and filtrate staticly settles 8 days, then through plate and frame filter press press filtration, makes witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7min under 85 ℃ of environment;
G, packing: witloof soy sauce after sterilization is packed with food stage packing container, through after the assay was approved, entered in dry, ventilated environment and store.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a preparation method for witloof soy sauce, it adopts following steps:
A, raw material are prepared: select ripe witloof, cichory root is cleaned, with disintegrating apparatus, pull an oar, the protease, the cellulase of 0.1-0.2% and the pectase of 0.01-0.02% that add again cichory root weight 0.06-0.08% after cleaning, environment second line of a couplet Heshui solution 50-60min at 38-42 ℃, makes witloof slurries;
B, Soybean Pretreatment: soybean is put into its weight 2-3 water doubly, soak 18-20 hour, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, cooling after taking out;
C, mixing, inoculation: get soybean 100 weight portions, witloof slurries 20-25 weight portion, wheat bran 10-20 weight portion, salt 10-12 weight portion after cooking, plant bent 4-6 weight portion, fully mix, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16-20 ℃, and fermentation time is 10-12 days; Mid-term, fermentation temperature was 24-26 ℃, and Lu Shi yeast-inoculated amount is sauce unstrained spirits weight 1-1.5%, and lactobacillus inoculum amount is sauce unstrained spirits weight 0.2-0.3%, fermentation 15-20 days; Later stage fermentation temperature is 32-35 ℃, and fermentation time is 20-25 days, makes ripe sauce unstrained spirits;
E, squeezing, filtration: ripe sauce unstrained spirits is dropped in filter press, and press filtration is to sauce unstrained spirits water content to 25% weight ratio, and filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, makes witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7-8min under 80-85 ℃ of environment;
G, packing: witloof soy sauce after sterilization is packed with food stage packing container, through after the assay was approved, entered in dry, ventilated environment and store.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510480586.0A CN105053961A (en) | 2014-07-05 | 2014-07-05 | Chicory and desert cistanche health care soy sauce |
| CN201410321952.3A CN104172096B (en) | 2014-07-05 | 2014-07-05 | A kind of preparation method of witloof soy sauce |
| CN201510480584.1A CN105053960A (en) | 2014-07-05 | 2014-07-05 | Chicory and hovenia acerba health care soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410321952.3A CN104172096B (en) | 2014-07-05 | 2014-07-05 | A kind of preparation method of witloof soy sauce |
Related Child Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510480586.0A Division CN105053961A (en) | 2014-07-05 | 2014-07-05 | Chicory and desert cistanche health care soy sauce |
| CN201510480584.1A Division CN105053960A (en) | 2014-07-05 | 2014-07-05 | Chicory and hovenia acerba health care soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104172096A true CN104172096A (en) | 2014-12-03 |
| CN104172096B CN104172096B (en) | 2016-01-20 |
Family
ID=51953662
Family Applications (3)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510480584.1A Pending CN105053960A (en) | 2014-07-05 | 2014-07-05 | Chicory and hovenia acerba health care soy sauce |
| CN201510480586.0A Pending CN105053961A (en) | 2014-07-05 | 2014-07-05 | Chicory and desert cistanche health care soy sauce |
| CN201410321952.3A Expired - Fee Related CN104172096B (en) | 2014-07-05 | 2014-07-05 | A kind of preparation method of witloof soy sauce |
Family Applications Before (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510480584.1A Pending CN105053960A (en) | 2014-07-05 | 2014-07-05 | Chicory and hovenia acerba health care soy sauce |
| CN201510480586.0A Pending CN105053961A (en) | 2014-07-05 | 2014-07-05 | Chicory and desert cistanche health care soy sauce |
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| Country | Link |
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| CN (3) | CN105053960A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211831A (en) * | 2015-10-12 | 2016-01-06 | 南陵县铭泽玉竹种植专业合作社 | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce |
| CN105942448A (en) * | 2016-06-19 | 2016-09-21 | 程龙凤 | Processing method of polygonum multiflorum-kadsura pepper soybean sauce |
| CN106107901A (en) * | 2016-06-26 | 2016-11-16 | 明毅强 | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
| CN107173780A (en) * | 2017-06-28 | 2017-09-19 | 周兆平 | A kind of processing method of russule health-care sauce |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942447A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method for rehmannia leaf and wild honeysuckle flower soybean sauce |
| CN106307456A (en) * | 2016-08-25 | 2017-01-11 | 彭常安 | Method for preparing trichosanthes peel health soy sauce |
| CN106262681A (en) * | 2016-08-28 | 2017-01-04 | 余芳 | A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae Caulis Bambusae In Taenia health promoting soy sauce |
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| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103340387A (en) * | 2013-07-23 | 2013-10-09 | 徐慧敏 | Production method of sauce made of moringa oleifera leaves |
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| CN103734669A (en) * | 2014-02-15 | 2014-04-23 | 余芳 | Brewing method for dried mushroom, oyster mushroom and mushroom healthcare soy sauce |
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| CN102669632B (en) * | 2012-06-12 | 2013-07-24 | 刘三保 | Method for making burdock sauce |
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| CN103431358B (en) * | 2013-09-10 | 2015-07-29 | 南陵县皖南野生葛研究所 | A kind of preparation method of glossy privet health-care sauce |
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2014
- 2014-07-05 CN CN201510480584.1A patent/CN105053960A/en active Pending
- 2014-07-05 CN CN201510480586.0A patent/CN105053961A/en active Pending
- 2014-07-05 CN CN201410321952.3A patent/CN104172096B/en not_active Expired - Fee Related
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| CN102669633A (en) * | 2012-06-24 | 2012-09-19 | 刘三保 | Production method for rhus chinensis soy sauce |
| CN103385449A (en) * | 2013-07-21 | 2013-11-13 | 汪盛明 | Chinese milk vetch soy |
| CN103340387A (en) * | 2013-07-23 | 2013-10-09 | 徐慧敏 | Production method of sauce made of moringa oleifera leaves |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211831A (en) * | 2015-10-12 | 2016-01-06 | 南陵县铭泽玉竹种植专业合作社 | A kind of preparation method of bullfrog radix polygonati officinalis soy sauce |
| CN105942448A (en) * | 2016-06-19 | 2016-09-21 | 程龙凤 | Processing method of polygonum multiflorum-kadsura pepper soybean sauce |
| CN106107901A (en) * | 2016-06-26 | 2016-11-16 | 明毅强 | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
| CN107173780A (en) * | 2017-06-28 | 2017-09-19 | 周兆平 | A kind of processing method of russule health-care sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104172096B (en) | 2016-01-20 |
| CN105053961A (en) | 2015-11-18 |
| CN105053960A (en) | 2015-11-18 |
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