CN104172099A - Production technology of rhaponticum uniflorum sauce - Google Patents
Production technology of rhaponticum uniflorum sauce Download PDFInfo
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- CN104172099A CN104172099A CN201410335266.1A CN201410335266A CN104172099A CN 104172099 A CN104172099 A CN 104172099A CN 201410335266 A CN201410335266 A CN 201410335266A CN 104172099 A CN104172099 A CN 104172099A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000005516 engineering process Methods 0.000 title abstract description 3
- 241001426376 Rhaponticum uniflorum Species 0.000 title abstract 5
- 239000002994 raw material Substances 0.000 claims abstract description 29
- 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 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 241001074093 Echinopsis Species 0.000 claims description 53
- 238000000855 fermentation Methods 0.000 claims description 43
- 230000004151 fermentation Effects 0.000 claims description 43
- 235000013555 soy sauce Nutrition 0.000 claims description 27
- 235000015096 spirit Nutrition 0.000 claims description 26
- 239000000843 powder Substances 0.000 claims description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000002002 slurry Substances 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 10
- 238000004458 analytical method Methods 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 241000235342 Saccharomycetes Species 0.000 claims description 5
- 235000019418 amylase Nutrition 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
- 239000004310 lactic acid Substances 0.000 claims description 5
- 235000014655 lactic acid Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 4
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- 150000001875 compounds Chemical class 0.000 abstract 1
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- 235000015468 Lycium chinense Nutrition 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 240000001085 Trapa natans Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000000879 anti-atherosclerotic effect Effects 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
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- 208000014617 hemorrhoid Diseases 0.000 description 1
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- 235000020234 walnut Nutrition 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
Abstract
The invention discloses a production technology of rhaponticum uniflorum sauce, belonging to the field of brewing and processing food. The rhaponticum uniflorum sauce is prepared through the following steps: by taking rhaponticum uniflorum as a raw material, pretreating the raw material, performing enzyme treatment and filtering; and pretreating, mixing, inoculating, fermenting, squeezing, filtering, sterilizing, packaging soybeans and the like. By performing compound enzyme treatment to the soaked and pulped raw material, more active components are decomposed out from the raw material, the nutritional substances of the raw material can be fully maintained, the utilization ratio of the raw material can be increased, the rhaponticum uniflorum sauce is mellow in quality, delicious and palatable, bright in color, and rich in nutrients, and has the effects of clearing away heat and toxic materials, lubricating and propelling food downward, invigorating blood and dissipating stasis and the like.
Description
?
Technical field
The present invention relates to a kind of manufacture craft of soy sauce, refer in particular to a kind of manufacture craft with Radix Rhapontici seu Radix Echinopsis soy sauce.
Background technology
Radix Rhapontici seu Radix Echinopsis, has another name called hammer flower, wild orchid etc.Radix Rhapontici is the dry root that composite family Radix Rhapontici seu Radix Echinopsis belongs to herbaceos perennial centaurea monanthos Georgi, and Shennong's Herbal is recorded: " Radix Rhapontici seu Radix Echinopsis bitter is salty-cold, main skin heat, evil wound, subcutaneous ulcer hemorrhoid, lower milk, and one is wild blue, raw mountain valley." modern study show Radix Rhapontici there is obvious antiatherosclerosis and lipoid peroxidization resistant, can reduce cholesterol in serum content, reduce Platelet.That its function is mainly is clearing heat and detoxicating, the carbuncle that disappears lactogenesis, relaxing muscles and tendons are promoted blood circulation, and is used for the treatment of the cards such as acute mastitis swells and ache, alactation, arthritis with fixed pain caused by dampness contraction.At present, there is not yet report and the launch of Radix Rhapontici seu Radix Echinopsis making soy sauce.
Summary of the invention
Technical problem to be solved by this invention is taking Radix Rhapontici seu Radix Echinopsis as raw material, adopt the steps such as raw material preparation, combined inoculation, fermentation to make Radix Rhapontici seu Radix Echinopsis soy sauce, make soy sauce there is the health-care efficacies such as clearing heat and detoxicating, the inducing diuresis for removing edema of Radix Rhapontici seu Radix Echinopsis, also improve economic worth and the nutritive value of Radix Rhapontici seu Radix Echinopsis.
The technical solution adopted for the present invention to solve the technical problems is:
A manufacture craft for Radix Rhapontici seu Radix Echinopsis soy sauce, it adopts following steps:
A, raw material is prepared: select ripe Radix Rhapontici seu Radix Echinopsis root, Radix Rhapontici seu Radix Echinopsis root is cleaned, be cut into the thin slice that 1-2cm is thick, put into 3-5 water doubly and soak 8-10 hour, after soaking, pull an oar with the beater that 80-100 eye mesh screen is housed, to the amylase that adds weight 0.06-0.08% in Radix Rhapontici seu Radix Echinopsis root slurries, the cellulase of 0.2-0.3%, the pectase of 0.04-0.08%, at the environment second line of a couplet Heshui solution 50-60min of 35-40 DEG C, beater through 100-120 eye mesh screen is pulled an oar again, make the rotten slurry of Radix Rhapontici seu Radix Echinopsis, complex enzyme processing and twice making beating can fully retain the nutriment of raw material, improve the utilization ratio of raw material,
B, soya bean pretreatment: soya bean is put into its weight 2-3 water doubly, soak 20-24 hour, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, take out after cooling and pulverize, cross 60-80 eye mesh screen, make analysis for soybean powder;
C, mixing, inoculation: analysis for soybean powder 50-60 weight portion, the Radix Rhapontici seu Radix Echinopsis gruel of getting after cooking are starched 20-25 weight portion, wheat bran 10-20 weight portion, salt 10-12 weight portion, planted bent 4-6 weight portion, fully mix, and 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; After primary fermentation finishes, in sauce unstrained spirits, add the saccharomycete of sauce unstrained spirits weight 1-2%, the lactic acid bacteria of 0.2-0.3%, the vitamin c sodium of 0.04-0.08%, fermentation temperature is 24-26 DEG C, fermentation 15-20 days; Later stage fermentation temperature is 32-35 DEG C, 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 16-20% weight ratio to sauce unstrained spirits water content, and filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, makes Radix Rhapontici seu Radix Echinopsis soy sauce;
F, sterilization: by Radix Rhapontici seu Radix Echinopsis soy sauce sterilization 5-6min under 80-85 DEG C of environment;
G, packaging: Radix Rhapontici seu Radix Echinopsis 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: the present invention will carry out complex enzyme processing after raw material soaking making beating, make raw material can decomposite more active component, fully retain the nutriment of raw material, improve the utilization rate of raw material, Radix Rhapontici seu Radix Echinopsis soy sauce makings sweet-smelling provided by the invention, tasty, bright in colour, nutritious, has the effects such as clearing heat and detoxicating, sliding profit is logically fallen, promoting blood circulation to remove blood stasis.
Detailed description of the invention
Embodiment mono-:
A manufacture craft for Radix Rhapontici seu Radix Echinopsis soy sauce, it adopts following steps:
A, raw material are prepared: select ripe Radix Rhapontici seu Radix Echinopsis root, Radix Rhapontici seu Radix Echinopsis root is cleaned, be cut into the thin slice that 1cm is thick, getting 10kg Radix Rhapontici seu Radix Echinopsis heel piece puts into the water of 30kg and soaks 8 hours, after soaking, pull an oar with the beater that 80 eye mesh screens are housed, in 10kg Radix Rhapontici seu Radix Echinopsis root slurries, add the amylase of 0.006kg, the cellulase of 0.02kg, the pectase of 0.004kg, at the environment second line of a couplet Heshui solution 60min of 35 DEG C, beater through 100 eye mesh screens is pulled an oar again, make the rotten slurry of Radix Rhapontici seu Radix Echinopsis, complex enzyme processing and twice making beating can fully retain the nutriment of raw material, improve the utilization ratio of raw material;
B, soya bean pretreatment: 10kg soya bean is put into the water of 20kg, soak 24 hours, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, take out after cooling and pulverize, cross 60 eye mesh screens, make analysis for soybean powder;
C, mixing, inoculation: analysis for soybean powder 5kg, the Radix Rhapontici seu Radix Echinopsis gruel of getting after cooking are starched 2.5kg, wheat bran 1kg, salt 1kg, planted bent 0.5kg, fully mix, and make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16 DEG C, and fermentation time is 12 days; After primary fermentation finishes, in sauce unstrained spirits, add the saccharomycete of 0.1kg, the lactic acid bacteria of 0.02kg, the vitamin c sodium of 0.004kg, fermentation temperature is 25 DEG C, ferments 18 days; Later stage fermentation temperature is 32 DEG C, 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 16% weight ratio to sauce unstrained spirits water content, and filtrate staticly settles 6 days, then through plate and frame filter press press filtration, makes Radix Rhapontici seu Radix Echinopsis soy sauce;
F, sterilization: by Radix Rhapontici seu Radix Echinopsis soy sauce sterilization 6min under 80 DEG C of environment;
G, packaging: Radix Rhapontici seu Radix Echinopsis 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 manufacture craft for Radix Rhapontici seu Radix Echinopsis soy sauce, it adopts following steps:
A, raw material is prepared: select ripe Radix Rhapontici seu Radix Echinopsis root, the root of kudzu vine, by Radix Rhapontici seu Radix Echinopsis root, the root of kudzu vine is cleaned, be cut into the thin slice that 1.0cm is thick, get 10kg Radix Rhapontici seu Radix Echinopsis heel piece, the water of putting into 40kg after the Gegen tablets of 2kg mixes soaks 9 hours, after soaking, pull an oar with the beater that 100 eye mesh screens are housed, make raw slurry, to the amylase that adds 0.008kg in 10kg raw slurry, the cellulase of 0.025kg, the pectase of 0.006kg, at the environment second line of a couplet Heshui solution 55min of 38 DEG C, beater through 120 eye mesh screens is pulled an oar again, make the rotten slurry of raw material, complex enzyme processing and twice making beating can fully retain the nutriment of raw material, improve the utilization ratio of raw material,
B, soya bean pretreatment: after 8kg soya bean is mixed with 3kg black soya bean, put into the water of 25kg, soak 24 hours, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, take out after cooling and pulverize, cross 85 eye mesh screens, make mixing bean powder;
C, mixing, inoculation: mixing bean powder 5kg, the raw material gruel of getting after cooking are starched 2kg, wheat bran 1kg, salt 1kg, planted bent 0.4kg, water caltrop starch 0.3kg, licorice powder 0.3kg, fully mix, and make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 20 DEG C, and fermentation time is 10 days; After primary fermentation finishes, in sauce unstrained spirits, add the ginkgo powder of 1kg, the red date powder of 0.5kg, the saccharomycete of 0.2kg, the lactic acid bacteria of 0.03kg, the citric acid of 0.008kg, fermentation temperature is 26 DEG C, ferments 21 days; Later stage fermentation temperature is 35 DEG C, and fermentation time is 30 days, makes ripe sauce unstrained spirits;
E, squeezing, filtration: ripe sauce unstrained spirits is dropped in filter press, and press filtration is 18% weight ratio to sauce unstrained spirits water content, and filtrate staticly settles 7 days, then through plate and frame filter press press filtration, makes Radix Rhapontici seu Radix Echinopsis soy sauce;
F, sterilization: by Radix Rhapontici seu Radix Echinopsis soy sauce sterilization 5.5min under 83 DEG C of environment;
G, packaging: Radix Rhapontici seu Radix Echinopsis 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 tri-:
A manufacture craft for Radix Rhapontici seu Radix Echinopsis soy sauce, it adopts following steps:
A, raw material is prepared: select ripe Radix Rhapontici seu Radix Echinopsis root, burdock, taro, by Radix Rhapontici seu Radix Echinopsis root, burdock, taro is cleaned, be cut into the thin slice that 2cm is thick, get 10kg Radix Rhapontici seu Radix Echinopsis heel piece, the burdock sheet of 3kg, the water of putting into 50kg after the taro sheet of 2kg mixes soaks 10 hours, after soaking, pull an oar with the beater that 90 eye mesh screens are housed, make raw slurry, to the amylase that adds 0.007kg in 10kg raw slurry, the cellulase of 0.03kg, the pectase of 0.008kg, at the environment second line of a couplet Heshui solution 50min of 40 DEG C, beater through 110 eye mesh screens is pulled an oar again, make the rotten slurry of raw material, complex enzyme processing and twice making beating can fully retain the nutriment of raw material, improve the utilization ratio of raw material,
B, soya bean pretreatment: 10kg soya bean, 2kg pea, 2kg sword bean are put into the water of 30kg after mixing, soaked 22 hours, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, take out after cooling and pulverize, cross 80 eye mesh screens, make mixing bean powder;
C, mixing, inoculation: mixing bean powder 5.5kg, the raw material gruel of getting after cooking are starched 2kg, sorghum flour 0.5kg, salt 1kg, planted bent 0.4kg, wolfberry fruit powder 0.4kg, walnut powder 0.2kg, fully mix, and make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 18 DEG C, and fermentation time is 11 days; After primary fermentation finishes, in sauce unstrained spirits, add the Leaves of Hippophae L powder of 1kg, the dried orange peel powder of 1kg, the saccharomycete of 0.15kg, the lactic acid bacteria of 0.025kg, the vitamin c sodium of 0.008kg, fermentation temperature is 25 DEG C, ferments 18 days; Later stage fermentation temperature is 33 DEG C, and fermentation time is 22 days;
E, squeezing, filtration: ripe sauce unstrained spirits is dropped in filter press, and press filtration is 20% weight ratio to sauce unstrained spirits water content, and filtrate staticly settles 8 days, then through plate and frame filter press press filtration, makes Radix Rhapontici seu Radix Echinopsis soy sauce;
F, sterilization: by Radix Rhapontici seu Radix Echinopsis soy sauce sterilization 5min under 85 DEG C of environment;
G, packaging: Radix Rhapontici seu Radix Echinopsis 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 manufacture craft for Radix Rhapontici seu Radix Echinopsis soy sauce, it adopts following steps:
A, raw material are prepared: select ripe Radix Rhapontici seu Radix Echinopsis root, Radix Rhapontici seu Radix Echinopsis root is cleaned, be cut into the thin slice that 1-2cm is thick, put into 3-5 water doubly and soak 8-10 hour, after soaking, with the beater making beating that 80-100 eye mesh screen is housed, in Radix Rhapontici seu Radix Echinopsis root slurries, add the amylase of weight 0.06-0.08%, the cellulase of 0.2-0.3%, the pectase of 0.04-0.08%, at the environment second line of a couplet Heshui solution 50-60min of 35-40 DEG C, beater through 100-120 eye mesh screen is pulled an oar again, makes the rotten slurry of Radix Rhapontici seu Radix Echinopsis;
B, soya bean pretreatment: soya bean is put into its weight 2-3 water doubly, soak 20-24 hour, remove impurity, after rinsing well, be filtered dry, put into digesting apparatus and cook, take out after cooling and pulverize, cross 60-80 eye mesh screen, make analysis for soybean powder;
C, mixing, inoculation: analysis for soybean powder 50-60 weight portion, the Radix Rhapontici seu Radix Echinopsis gruel of getting after cooking are starched 20-25 weight portion, wheat bran 10-20 weight portion, salt 10-12 weight portion, planted bent 4-6 weight portion, fully mix, and 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; After primary fermentation finishes, in sauce unstrained spirits, add the saccharomycete of sauce unstrained spirits weight 1-2%, the lactic acid bacteria of 0.2-0.3%, the vitamin c sodium of 0.04-0.08%, fermentation temperature is 24-26 DEG C, fermentation 15-20 days; Later stage fermentation temperature is 32-35 DEG C, 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 16-20% weight ratio, and filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, makes Radix Rhapontici seu Radix Echinopsis soy sauce;
F, sterilization: by Radix Rhapontici seu Radix Echinopsis soy sauce sterilization 5-6min under 80-85 DEG C of environment;
G, packaging: Radix Rhapontici seu Radix Echinopsis 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 (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335266.1A CN104172099A (en) | 2014-07-15 | 2014-07-15 | Production technology of rhaponticum uniflorum sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410335266.1A CN104172099A (en) | 2014-07-15 | 2014-07-15 | Production technology of rhaponticum uniflorum sauce |
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| Publication Number | Publication Date |
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| CN104172099A true CN104172099A (en) | 2014-12-03 |
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|---|---|---|---|
| CN201410335266.1A Pending CN104172099A (en) | 2014-07-15 | 2014-07-15 | Production technology of rhaponticum uniflorum sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104605326A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Processing method for sophora fruit soy sauce |
| CN105029352A (en) * | 2015-09-04 | 2015-11-11 | 刘永 | Processing method of caragana sinica root and gymnadenia cono-psea 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 |
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| CN104605326A (en) * | 2015-02-10 | 2015-05-13 | 刘永 | Processing method for sophora fruit soy sauce |
| CN105029352A (en) * | 2015-09-04 | 2015-11-11 | 刘永 | Processing method of caragana sinica root and gymnadenia cono-psea 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 |
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