CN104172096B - A kind of preparation method of witloof soy sauce - Google Patents
A kind of preparation method of witloof soy sauce Download PDFInfo
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- CN104172096B CN104172096B CN201410321952.3A CN201410321952A CN104172096B CN 104172096 B CN104172096 B CN 104172096B CN 201410321952 A CN201410321952 A CN 201410321952A CN 104172096 B CN104172096 B CN 104172096B
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- witloof
- soy sauce
- fermentation
- unstrained spirits
- sauce
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- 244000298479 Cichorium intybus Species 0.000 title claims abstract description 49
- 235000007542 Cichorium intybus Nutrition 0.000 title claims abstract description 49
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 42
- 230000004151 fermentation Effects 0.000 claims abstract description 42
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 18
- 244000068988 Glycine max Species 0.000 claims abstract description 18
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000004659 sterilization and disinfection Methods 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
- 238000011081 inoculation Methods 0.000 claims abstract description 7
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims description 27
- 235000015096 spirit Nutrition 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 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
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000000706 filtrate Substances 0.000 claims description 5
- 230000007062 hydrolysis Effects 0.000 claims description 5
- 238000006460 hydrolysis reaction Methods 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 235000013312 flour Nutrition 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
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 4
- 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
- 241000186660 Lactobacillus Species 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
- 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
- 238000004140 cleaning Methods 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
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food 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
- 239000002054 inoculum Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 201000008383 nephritis Diseases 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition 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
- 210000002784 stomach Anatomy 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
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- 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 kind of preparation method of witloof soy sauce, described witloof soy sauce is formed by the combined hybrid of following parts by weight: soybean 100 weight portion after cooking, witloof slurries 20-25 weight portion, wheat bran 10-20 weight portion, salt 10-12 weight portion, plant bent 4-6 weight portion; Described witloof soy sauce is made by following steps: raw material preparation, Soybean Pretreatment, mixing, inoculation, fermentation, squeezing, filtration, sterilization, packaging.Witloof soy sauce provided by the invention has stay in grade, eats wide, that manufacture craft is simply easy to grasp advantage, finished product soy sauce makings sweet-smelling, tasty, bright in colour, nutritious, there is the effect such as clearing heat and detoxicating, inducing diuresis to reduce edema, stomach-invigorating and gall bladder-invigorating, promotion appetite.
Description
Technical field
The present invention relates to a kind of processing method of soy sauce, refer in particular to a kind of method taking witloof as Raw material processing and produce nutrient soya sauce.
Background technology
Witloof: composite family herbaceos perennial, perennial herb, root meat, short and thick." China National medicine will " is recorded: " 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." containing the abundant nutritional labeling such as crude protein, crude fat, crude fibre, vitamin, carrotene, calcium.At present, people have paid close attention to the nutritive value of witloof, carry out deep development to it, but there is not yet report and launch that witloof makes soy sauce.
Summary of the invention
Technical problem to be solved by this invention take witloof as raw material, adopts the step processing witloof soy sauce such as raw material preparation, combined inoculation, fermentation, make 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 prepare: select ripe witloof, cichory root is cleaned, pull an oar with disintegrating apparatus, add the pectase of the cleaning rear protease of cichory root weight 0.06-0.08%, the cellulase of 0.1-0.2% and 0.01-0.02% again, under the environment of 38-42 DEG C, united hydrolysis 50-60min, makes witloof slurries;
B, Soybean Pretreatment: soybean is put into its weight 2-3 water doubly, soak 18-20 hour, remove impurity, be filtered dry after rinsing well, put into digesting apparatus and cook, cooling after taking out;
C, mixing, inoculation: get the soybean after cooking 100 weight portion, witloof slurries 20-25 weight portion, wheat bran 10-20 weight portion, salt 10-12 weight portion, 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 DEG C, and fermentation time is 10-12 days; Mid-term, fermentation temperature be 24-26 DEG C, Lu Shi yeast-inoculated amount was 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 DEG C, and fermentation time is 20-25 days, obtained ripe sauce unstrained spirits;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, obtained witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7-8min under 80-85 DEG C of environment;
G, packaging: packed with food-grade packing container by the witloof soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
Beneficial effect: witloof soy sauce provided by the invention has stay in grade, eats wide, that manufacture craft is simply easy to grasp advantage, finished product soy sauce makings sweet-smelling, tasty, bright in colour, nutritious, there is the effect such as clearing heat and detoxicating, inducing diuresis to reduce edema, stomach-invigorating and gall bladder-invigorating, promotion appetite.
Detailed description of the invention
Embodiment one:
A preparation method for witloof soy sauce, it adopts following steps:
A, raw material prepare: select ripe witloof, get the cichory root that 10kg cleans, pull an oar with disintegrating apparatus, add the protease of 6g, the cellulase of 10g and 1 pectase, under the environment of 38 DEG C, united hydrolysis 60min, makes witloof slurries;
B, Soybean Pretreatment: water 10kg soybean being put into 20kg, soak 20 hours, removes impurity, be filtered dry, put into digesting apparatus and cook after rinsing well, cooling after taking out;
C, mixing, inoculation: get the soybean 10kg after cooking, witloof slurries 2kg, wheat bran 1kg, salt 1kg, plant bent 0.4kg, fully mix, make sauce unstrained spirits;
D, fermentation: get the fermentation of 10kg sauce unstrained spirits, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16 DEG C, and fermentation time is 12 days; Mid-term, fermentation temperature was 24 DEG C, added the Lu Shi yeast of 0.1kg, the lactic acid bacteria of 0.02kg, fermented 20 days; Later stage fermentation temperature is 32 DEG C, and fermentation time is 25 days, obtained ripe sauce unstrained spirits;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 6 days, then through plate and frame filter press press filtration, obtained witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 8min under 80 DEG C of environment;
G, packaging: packed with food-grade packing container by the witloof soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
Embodiment two:
A preparation method for witloof soy sauce, it adopts following steps:
A, raw material prepare: select ripe witloof, get the honey raisin tree carpopodium of cichory root that 9kg cleans and 1kg, pull an oar with disintegrating apparatus, add the protease of 7g, the cellulase of 15g and 1.5 pectase, under the environment of 40 DEG C, united hydrolysis 55min, makes witloof slurries;
B, Soybean Pretreatment: water 10kg soybean being put into 25kg, soak 19 hours, removes impurity, be filtered dry, put into digesting apparatus and cook after rinsing well, cooling after taking out;
C, mixing, inoculation: get the soybean 10kg after cooking, witloof slurries 2.3kg, wheat flour 2kg, wheat bran 1.5kg, salt 1.1kg, plant bent 0.5kg, fully mix, make sauce unstrained spirits;
D, fermentation: get the fermentation of 10kg sauce unstrained spirits, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 18 DEG C, and fermentation time is 11 days; Mid-term, fermentation temperature was 25 DEG C, added the Lu Shi yeast of 0.12kg, the lactic acid bacteria of 0.025kg, fermented 18 days; Later stage fermentation temperature is 34 DEG C, and fermentation time is 22 days, obtained ripe sauce unstrained spirits;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 7 days, then through plate and frame filter press press filtration, obtained witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7.5min under 82 DEG C of environment;
G, packaging: packed with food-grade packing container by the witloof soy sauce after sterilization, through after the assay was approved, enter in drying, 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 cichory root that 8kg cleans and 2kg, pull an oar with disintegrating apparatus, add the protease of 8g, the cellulase of 20g and 2 pectase, under the environment of 42 DEG C, united hydrolysis 50min, makes witloof slurries;
B, Soybean Pretreatment: water 10kg soybean being put into 30kg, soak 18 hours, removes impurity, be filtered dry, put into digesting apparatus and cook after rinsing well, cooling after taking out;
C, mixing, inoculation: get the soybean 10kg after cooking, witloof slurries 2.5kg, kudzu-vine root powder 1.5kg, wheat bran 2kg, salt 1.2kg, plant bent 0.5kg, fully mix, make sauce unstrained spirits;
D, fermentation: get the fermentation of 10kg sauce unstrained spirits, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 20 DEG C, and fermentation time is 10 days; Mid-term, fermentation temperature was 26 DEG C, added the Lu Shi yeast of 0.15kg, the lactic acid bacteria of 0.03kg, fermented 15 days; Later stage fermentation temperature is 35 DEG C, and fermentation time is 20 days, obtained ripe sauce unstrained spirits;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 8 days, then through plate and frame filter press press filtration, obtained witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7min under 85 DEG C of environment;
G, packaging: packed with food-grade packing container by the witloof soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a honey raisin tree cichory root soy sauce, is characterized in that, adopts following steps to make:
A, raw material prepare: select ripe witloof, get the honey raisin tree carpopodium of cichory root that 9kg cleans and 1kg, pull an oar with disintegrating apparatus, add the pectase of the protease of 7g, the cellulase of 15g and 1.5g, under the environment of 40 DEG C, united hydrolysis 55min, makes witloof slurries;
B, Soybean Pretreatment: water 10kg soybean being put into 25kg, soak 19 hours, removes impurity, be filtered dry, put into digesting apparatus and cook after rinsing well, cooling after taking out;
C, mixing, inoculation: get the soybean 10kg after cooking, witloof slurries 2.3kg, wheat flour 2kg, wheat bran 1.5kg, salt 1.1kg, plant bent 0.5kg, fully mix, make sauce unstrained spirits;
D, fermentation: get the fermentation of 10kg sauce unstrained spirits, adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 18 DEG C, and fermentation time is 11 days; Mid-term, fermentation temperature was 25 DEG C, added the Lu Shi yeast of 0.12kg, the lactic acid bacteria of 0.025kg, fermented 18 days; Later stage fermentation temperature is 34 DEG C, and fermentation time is 22 days, obtained ripe sauce unstrained spirits;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, below press filtration to sauce unstrained spirits water content to 25% weight ratio, filtrate staticly settles 7 days, then through plate and frame filter press press filtration, obtained witloof soy sauce;
F, sterilization: by witloof soy sauce sterilization 7.5min under 82 DEG C of environment;
G, packaging: packed with food-grade packing container by the witloof soy sauce after sterilization, through after the assay was approved, enter in drying, 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 |
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| 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 |
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| 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 CN104172096A (en) | 2014-12-03 |
| CN104172096B true CN104172096B (en) | 2016-01-20 |
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| Application Number | Title | Priority Date | Filing Date |
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| 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 |
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| Application Number | Title | Priority Date | Filing Date |
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| 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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| CN (3) | CN105053960A (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN105942447A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method for rehmannia leaf and wild honeysuckle flower soybean 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 |
| 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 |
| CN107173780A (en) * | 2017-06-28 | 2017-09-19 | 周兆平 | A kind of processing method of russule health-care 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 |
| CN103385449A (en) * | 2013-07-21 | 2013-11-13 | 汪盛明 | Chinese milk vetch soy |
| CN103734669A (en) * | 2014-02-15 | 2014-04-23 | 余芳 | Brewing method for dried mushroom, oyster mushroom and mushroom healthcare soy sauce |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102669632B (en) * | 2012-06-12 | 2013-07-24 | 刘三保 | Method for making burdock sauce |
| CN104172095B (en) * | 2013-08-05 | 2015-09-16 | 南陵县襄荷产业协会 | A kind of polygonum cuspidatum sauce |
| 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
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| 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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| Title |
|---|
| 紫苏保健酱油的研制;孙磊;《中国调味品》;20080229(第02期);84-87 * |
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| Publication number | Publication date |
|---|---|
| CN104172096A (en) | 2014-12-03 |
| CN105053961A (en) | 2015-11-18 |
| CN105053960A (en) | 2015-11-18 |
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