CN104223002A - Composite soy and preparation method thereof - Google Patents
Composite soy and preparation method thereof Download PDFInfo
- Publication number
- CN104223002A CN104223002A CN201410536194.7A CN201410536194A CN104223002A CN 104223002 A CN104223002 A CN 104223002A CN 201410536194 A CN201410536194 A CN 201410536194A CN 104223002 A CN104223002 A CN 104223002A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- soy
- raw material
- extract
- soybean
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
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 purpose of the invention is to disclose a composite soy, and the composite soy is prepared by the following steps of: taking soybean, wheat, black soybean and coix lachryma-jobi kernel as raw materials to prepare a starter, adding and mixing auxiliary materials after fermentation of the starter, wherein the mass ratio of soybean : wheat : black soybean : coix lachryma-jobi kernel is 3:1:1:1. In the composite soy, black soybean and coix lachryma-jobi kernel have abundant resources and high nutritional value, the preparation method is simple and more applied to industrial production, black soybean and coix lachryma-jobi kernel are successfully introduced into the fermentation process of the high-salinity dilute soy, in subsequent allocation processes, extracting solution of lily flower and rape flower is added so as to change the problems of shallow bottom color and single taste in the high-salinity dilute soy, meanwhile the high-salinity dilute soy is rich in nutritional value, according to standards of the national GB18186-2000 high-salinity dilute soy, the product grade of the composite soy can reach special-grade or first-grade standards in the soy quality grade. Moreover, the black soybean contains abundant female hormone, thus the product is more suitable for women.
Description
Technical field
The invention belongs to flavouring manufacture field, be specifically related to a kind of multi-soy sauce and preparation method thereof.
Background technology
Soy sauce is a kind of traditional flavouring, and its flavour is delicious, unique flavor, is the basic flavouring in food and drink and flavoring production field.But current soy sauce taste is single, and there is interpolation anticorrisive agent as Sodium Benzoate, sodium Diacetate etc. more.
Along with people are more and more large to the demand of soy sauce kind, seek a kind of new local flavor and be not very important containing the soy sauce of anticorrisive agent.The transition period being in " succession of the old by the new " produced by current domestic soy sauce.Compared with the low salt solid sauce that fermentation period is short, the high-salt diluted state fermentation soy that represent high-end quality and future developing trend has many advantages, the requirement of market to high-quality product can be complied with, high-salt fermentation tank is health, safety more, closed fermentation effectively intercepts the spoilage organisms in air, and 90 days 15 DEG C of cold fermentations make mouthfeel better, and the nutritive indexs such as amino-acid nitrogen are higher.But high-salt fermentation technique also has not enough place, it is of light color to compare low salt solid sauce, taste is also lighter, even if add burnt sugar coloring by the later stage be also difficult to the color standard reaching low salt solid sauce, simultaneously also and do not meet the traditional consumption idea of the Chinese common people for soy sauce, there is certain deficiency in market comsupton field.
Summary of the invention
The object of this invention is to provide a kind of complex class soy sauce and preparation method thereof, i.e. a kind of soy sauce that is primary raw material with soybean, wheat, black soya bean and the seed of Job's tears, thus make up the deficiencies in the prior art.
Multi-soy sauce of the present invention, be first with soybean, wheat, black soya bean and the seed of Job's tears for after raw material carries out making leaven of soy sauce fermentation, then add that auxiliary material is mixed and processed, wherein the mass ratio of soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1.
Wherein auxiliary material comprises the extract etc. of salt, yeast extract, fruit glucose syrup, edible alcohol, datlily and rape flower.
In order to better regulate the local flavor of multi-soy sauce, the extract of datlily and rape flower is also added with in auxiliary material, the preparation method of this extract is as follows: first datlily and rape flower are pulverized, immersion 24-48h is carried out with ethanol, then rotary evaporation is utilized to remove ethanolic solution, precipitation uses water-soluble solution, makes extract after filtration.
Multi-soy sauce of the present invention, its preparation method comprises following step:
1) soybean, wheat, black soya bean and the seed of Job's tears are ground rear as fermentation raw material;
2) sterilizing is carried out after fermentation raw material and water being stirred;
3) break up after the fermentation raw material cooling after sterilizing, then aseptically inoculate the soy sauce sort of quyi, cultivate after fermentation raw material being mixed with bacterial classification after inoculation;
4) continue to cultivate after fermentation raw material covering with bacterium, until thalline is cultivated in stopping time green;
5) sterile saline to be poured in fermentation raw material and mix and carry out continuation fermentation;
6) after fermentation ends, add high temperature salt solution and carry out pouring oil, obtain semi-finished product soy sauce;
7) in semi-finished product soy sauce, add auxiliary material and make finished product soy sauce.
Wherein step 7) in auxiliary material to add step as follows: after yeast extract and fruit glucose syrup dissolve, be heated to boiling, add sodium glutamate immediately again and flavour nucleotide disodium normal temperature after it dissolves leaves standstill, then add edible alcohol and complete processing.
In order to better regulate the local flavor of multi-soy sauce, step 7) in be also added with the extract of datlily and rape flower.
Black soya bean and seed of Job's tears aboundresources that the present invention adopts, to be of high nutritive value and preparation method of the present invention is simple, be more suitable for suitability for industrialized production, the present invention's success introduces black soya bean and the seed of Job's tears in fermentation of high-salinity dilute soy technique, in later stage allocation process, add the extract of datlily and rape flower, change the problem that high-salt dilute soy background color is shallow and taste is single, enriched its nutritive value simultaneously, by national GB18186-2000 high-salt dilute soy standard, product hierarchy of the present invention can reach superfine or the one-level of quality of sauce grade.And black soya bean contains abundant female hormone, this product is more suitable for women and eats.Therefore, the present invention expands the high-salt dilute soy market more meeting international standard to lay the foundation, and the nutrient soya sauce for exploitation with health care increases far-reaching social effect.
Detailed description of the invention
Black soya bean is rich in the various bioactivators such as protein, isoflavones, polysaccharide, pigment, and seed of Job's tears main component is the compositions such as protein, vitamin B1, B2, and the two is the traditional medicine-food two-purpose food of China.Soy sauce primary raw material common is at present soybean and wheat, and along with the continuous progress of society and the raising of people's living standard, people more focus on natural sex and the health care of food.The object of the invention is to make full use of the trophism of black soya bean and the seed of Job's tears and functional, black soya bean and the seed of Job's tears can improve the color of high-salt dilute soy simultaneously, reduce the addition of later stage burnt sugar coloring, lay the foundation for expanding the high-salt dilute soy market more meeting international standard, the nutrient soya sauce for exploitation with health care increases far-reaching social effect.
Below in conjunction with specific embodiment, multi-soy sauce of the present invention is described in detail
Embodiment 1:
1) choose appropriate full seed, mellow and full high quality soybean, wheat, black soya bean, the seed of Job's tears grind stand-by, wherein the mass ratio of soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1.
2) soybean after pulverizing, wheat, black soya bean, the seed of Job's tears are added water as raw material and stir, the mass ratio of its Raw and water is 5:3, then loads in triangular flask by mixed raw material, tampon beyond the Great Wall, high-pressure steam sterilizing pan sterilizing, sterilising conditions 121 DEG C, 25min.
3) take out triangular flask after sterilizing, when bottle wall non-scald on hand, pat shatter for material block at the bottom of bottle with hand; Pat at the bottom of bottle with hand again during room temperature, guarantee that material block is loose shape, does not lump; Aseptically access the soy sauce sort of quyi, after inoculation, pat at the bottom of bottle and material is mixed with bacterial classification, make material in bottle become flat state, put into 30 DEG C of insulating boxs and cultivate.
4) after cultivating 18-22h, pat at the bottom of bottle, and be made into inclined-plane state cultivation; After 4-6h, again pat at the bottom of bottle and change the continuation cultivation of new inclined-plane again into; Fall bottle (if bacterial classification growing way is bad, plane can be changed into and continue to cultivate, fall again after growing way is good bottle) after 12h, continue to cultivate, on fermentation raw material, cover with bacterium and thalline stops cultivation in time green.Detect prolease activity in more than 1300U (in by SB/T10317-1999 method inspection); (bottle: be exactly blake bottle is inverted or is greater than 90 degree of inclinations, keep bottom material and separated state at the bottom of bottle)
5) preparing mass percent is the sterile saline of 18%, sterilising conditions 121 DEG C, 25min.To pour in koji triangular flask after the brine-cooled after above-mentioned sterilizing to room temperature, will expect that block crushes, and pours fermentation box into after mixing with the long spoon after sterilizing, with spoon, the material in fermentation box is flattened, seal with gauze.Put into 15 DEG C of incubators to cultivate; Return every day and water 1-2 time, until returning the amount of watering is 0mL.
6) fermented and cultured is after 90 days, and the hot salt brine with 18% carries out pouring oil, obtains semi-finished product soy sauce.
Semi-finished product soy sauce adds drinking water successively, edible salt (in finished product, concentration is 14-15g/100mL), yeast extract (in finished product, concentration is 0.2g/100mL) and fruit glucose syrup (in finished product, concentration is 7g/100mL), treat edible salt, boiling is heated to after yeast extract and fruit glucose syrup dissolve, add sodium glutamate (in finished product, concentration is 1.2g/100mL) and flavour nucleotide disodium (in finished product, concentration is 0.12g/100mL) immediately, after it dissolves, normal temperature leaves standstill, add the edible alcohol that concentration is 96% again, the final alcohol concentration of its finished product soy sauce is made to be 3g/100mL, complete processing.
Soy sauce prepared by the present embodiment is bronzing, glossy, and sauce is aromatic aromatic strongly fragrant; Delicious flavour time edible, saline taste is agreeable to the taste.
Embodiment 2:
1) choose appropriate full seed, mellow and full high quality soybean, wheat, black soya bean, the seed of Job's tears grind stand-by, wherein the mass ratio of soybean, wheat, black soya bean, the seed of Job's tears is 3:1:1:1.
2) soybean after pulverizing, wheat, black soya bean, the seed of Job's tears are added water as raw material and stir, the mass ratio of its Raw and water is 5:3, then loads in triangular flask by mixed raw material, tampon beyond the Great Wall, high-pressure steam sterilizing pan sterilizing.
3) take out triangular flask after sterilizing, when bottle wall non-scald on hand, pat shatter for material block at the bottom of bottle with hand; Pat at the bottom of bottle with hand again during room temperature, guarantee that material block is loose shape, does not lump; Aseptically access the soy sauce sort of quyi, after inoculation, pat at the bottom of bottle and material is mixed with bacterial classification, make material in bottle become flat state, put into 30 DEG C of insulating boxs and cultivate.
4) after cultivating 18-22h, pat at the bottom of bottle, and be made into inclined-plane state cultivation; After 4-6h, again pat flat change into newer inclined-plane continue cultivate; Fall bottle (if bacterial classification growing way is bad, plane can be changed into and continue to cultivate, fall again after growing way is good bottle) after 12h, continue to cultivate, on fermentation raw material, cover with bacterium and thalline stops cultivation in time green.Detect prolease activity in more than 1300U (in by SB/T10317-1999 method inspection);
5) preparing mass percent is the sterile saline of 18%, sterilising conditions 121 DEG C, 25min.To pour in koji triangular flask after the brine-cooled after above-mentioned sterilizing to room temperature, will expect that block crushes, and pours fermentation box into after mixing with the long spoon after sterilizing, with spoon, the material in fermentation box is flattened, seal with gauze.Put into 15 DEG C of incubators to cultivate; Return every day and water 1-2 time, until returning the amount of watering is 0mL.
6) fermented and cultured is after 90 days, and the hot salt brine with 18% carries out pouring oil.
Semi-finished product soy sauce adds drinking water successively, edible salt (in finished product, concentration is 14-15g/100mL), yeast extract (in finished product, concentration is 0.2g/100mL) and fruit glucose syrup (in finished product, concentration is 7g/100mL), treat edible salt, yeast extract, the water-soluble extracting liquid of fruit glucose syrup and datlily and rape flower, boiling is heated to after dissolving, add sodium glutamate (in finished product, concentration is 1.2g/100mL) and flavour nucleotide disodium (in finished product, concentration is 0.12g/100mL) immediately, after it dissolves, normal temperature leaves standstill, add the edible alcohol that concentration is 96% again, its finished product soy sauce alcohol concentration is made to be 3g/100mL, complete processing.
Wherein a kind of preparation method of the water-soluble extracting liquid of datlily and rape flower is as follows: first datlily and rape pollen are broken into powder, and wherein the mass ratio of datlily and rape flower is 1 ~ 3:1.Get after 20g powder adds and carry out soak extraction 24h in 400mL concentration 100% ethanolic solution, remove ethanol by Rotary Evaporators, after the water-soluble solution of precipitation 100mL, make extract.The volume ratio of extract in the soy sauce made is 5-10%.
Soy sauce prepared by the present embodiment is bronzing, glossy, and sauce is aromatic aromatic strongly fragrant; Delicious flavour time edible, saline taste is agreeable to the taste.Simultaneously by adding the extract of datlily and rape flower, the soy sauce of preparation can be made to have light fragrance, thus pleasure of the senses when better increasing edible.
Claims (8)
1. a multi-soy sauce, is characterized in that, described multi-soy sauce is with soybean, wheat, black soya bean, the seed of Job's tears for after raw material carries out making leaven of soy sauce fermentation, then adds that auxiliary material is mixed and processed.
2. multi-soy sauce as claimed in claim 1, it is characterized in that described soybean, wheat, black soya bean, the seed of Job's tears mass ratio be 3:1:1:1.
3. multi-soy sauce as claimed in claim 1, is characterized in that any one or several that described auxiliary material comprises in the extract of edible salt, yeast extract, fruit glucose syrup, edible alcohol, datlily and rape flower.
4. multi-soy sauce as claimed in claim 3, it is characterized in that the preparation method of the extract of described datlily and rape flower is as follows: first datlily and rape flower are pulverized, immersion 24-8h is carried out with ethanol, then soak rotary evaporation is removed ethanol extract, precipitation uses water-soluble solution, and lysate makes the extract of datlily and rape flower after filtering.
5. the preparation method of multi-soy sauce according to claim 1, is characterized in that, described method comprises following step:
1) soybean, wheat, black soya bean and the seed of Job's tears are ground rear as fermentation raw material;
2) sterilizing is carried out after fermentation raw material and water being stirred;
3) break up after the fermentation raw material cooling after sterilizing, then aseptically inoculate the soy sauce sort of quyi, cultivate after fermentation raw material being mixed with bacterial classification after inoculation;
4) continue to cultivate after fermentation raw material covering with bacterium, until thalline is cultivated in stopping time green;
5) salt solution of sterilizing to be poured in fermentation raw material and mix and carry out continuation fermentation;
6) after fermented and cultured 15-20 days, add high temperature salt solution and carry out pouring oil, obtain semi-finished product soy sauce;
7) in semi-finished product soy sauce, add auxiliary material and make finished product soy sauce.
6. method as claimed in claim 5, it is characterized in that described step 7) in auxiliary material to add step as follows: after yeast extract and fruit glucose syrup dissolve, be heated to boiling, add sodium glutamate and flavour nucleotide disodium normal temperature after it dissolves again immediately to leave standstill, then add edible alcohol and complete processing.
7. method as claimed in claim 6, is characterized in that described step 7) in be also added with the extract of datlily and rape flower.
8. method as claimed in claim 7, is characterized in that the volume ratio of described extract in the soy sauce of finished product is 5-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410536194.7A CN104223002B (en) | 2014-10-12 | 2014-10-12 | A kind of multi-soy sauce and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410536194.7A CN104223002B (en) | 2014-10-12 | 2014-10-12 | A kind of multi-soy sauce and its preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104223002A true CN104223002A (en) | 2014-12-24 |
| CN104223002B CN104223002B (en) | 2016-06-01 |
Family
ID=52212610
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410536194.7A Active CN104223002B (en) | 2014-10-12 | 2014-10-12 | A kind of multi-soy sauce and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223002B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN105394708A (en) * | 2015-11-24 | 2016-03-16 | 全椒县尹氏油脂有限公司 | Production method of flavored selenium-enriched soy sauce |
| CN106072429A (en) * | 2016-05-30 | 2016-11-09 | 江苏省滨海首乌科学研究所 | A kind of brewing method of Radix Cynanchi Auriculati Semen sojae atricolor light soy sauce |
| CN107495101A (en) * | 2017-09-20 | 2017-12-22 | 贵州大学 | A kind of high-salt dilute adlay is cracked rice soy sauce and its processing method |
| CN109007763A (en) * | 2018-09-30 | 2018-12-18 | 李影 | A kind of seasoning sauce and preparation method thereof |
| CN110574909A (en) * | 2019-10-10 | 2019-12-17 | 天津科技大学 | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce |
| CN113519821A (en) * | 2021-07-26 | 2021-10-22 | 四川天味食品集团股份有限公司 | Coix seed and black bean fermented sauce and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1175766A (en) * | 1997-09-08 | 1999-03-23 | Yamamori Kk | Production of black soybean soy sauce |
| CN102197871A (en) * | 2011-04-06 | 2011-09-28 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
| CN103039944A (en) * | 2013-01-24 | 2013-04-17 | 四川清香园调味品股份有限公司 | Brewing method for high-salt liquid-state fermentation soy sauce |
| CN103222612A (en) * | 2012-05-02 | 2013-07-31 | 成都国酿食品股份有限公司 | Preparation method of double-bean soy sauce |
-
2014
- 2014-10-12 CN CN201410536194.7A patent/CN104223002B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH1175766A (en) * | 1997-09-08 | 1999-03-23 | Yamamori Kk | Production of black soybean soy sauce |
| CN102197871A (en) * | 2011-04-06 | 2011-09-28 | 上海淘大食品有限公司 | Five-cereal soy sauce and preparation method thereof |
| CN102630923A (en) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | Method for preparing soy sauce |
| CN103222612A (en) * | 2012-05-02 | 2013-07-31 | 成都国酿食品股份有限公司 | Preparation method of double-bean soy sauce |
| CN103039944A (en) * | 2013-01-24 | 2013-04-17 | 四川清香园调味品股份有限公司 | Brewing method for high-salt liquid-state fermentation soy sauce |
Non-Patent Citations (2)
| Title |
|---|
| 刘素纯，等: "《食品微生物学实验》", 30 June 2013, 化学工学出版社, article "酱油的酿制", pages: 149-150 * |
| 阎红: "《烹饪原料学》", 31 July 2005, 高等教育出版社, article "酱油", pages: 226 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905210A (en) * | 2015-05-13 | 2015-09-16 | 珠海天香苑生物科技发展股份有限公司 | Yeast extract composite condiment for soybean sauce and preparation method of yeast extract composite condiment |
| CN104905210B (en) * | 2015-05-13 | 2017-08-01 | 珠海天香苑生物科技发展股份有限公司 | It is a kind of for yeast extract compound seasoner of soy sauce and preparation method thereof |
| CN105394708A (en) * | 2015-11-24 | 2016-03-16 | 全椒县尹氏油脂有限公司 | Production method of flavored selenium-enriched soy sauce |
| CN106072429A (en) * | 2016-05-30 | 2016-11-09 | 江苏省滨海首乌科学研究所 | A kind of brewing method of Radix Cynanchi Auriculati Semen sojae atricolor light soy sauce |
| CN107495101A (en) * | 2017-09-20 | 2017-12-22 | 贵州大学 | A kind of high-salt dilute adlay is cracked rice soy sauce and its processing method |
| CN107495101B (en) * | 2017-09-20 | 2021-01-22 | 贵州大学 | High-salt dilute coix seed broken rice soy sauce and processing method thereof |
| CN109007763A (en) * | 2018-09-30 | 2018-12-18 | 李影 | A kind of seasoning sauce and preparation method thereof |
| CN110574909A (en) * | 2019-10-10 | 2019-12-17 | 天津科技大学 | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce |
| CN110574909B (en) * | 2019-10-10 | 2022-06-14 | 天津科技大学 | Preparation method of rape flower soy sauce rich in ester compounds and rape flower soy sauce |
| CN113519821A (en) * | 2021-07-26 | 2021-10-22 | 四川天味食品集团股份有限公司 | Coix seed and black bean fermented sauce and preparation method thereof |
| CN113519821B (en) * | 2021-07-26 | 2023-09-29 | 四川天味食品集团股份有限公司 | Fermented sauce containing coix seeds and black beans and preparation method of fermented sauce |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104223002B (en) | 2016-06-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104223002B (en) | A kind of multi-soy sauce and its preparation method | |
| CN104172100B (en) | A kind of functional form fermented laminaria soy sauce and brew method thereof | |
| CN104789409A (en) | Healthcare sealwort yellow wine and preparation method thereof | |
| CN107099428A (en) | A kind of method that utilization cyperue esculentus dregs of rice manufacture cyperue esculentus polypeptide fruit wine | |
| CN102204662A (en) | Method for preparing a Siberian solomoseal rhizome sauce | |
| CN104116069A (en) | Preparation method for peanut meal and natto sauce | |
| CN107242492A (en) | A kind of method that utilization cyperue esculentus dregs of rice manufacture cyperue esculentus dregs of rice fine powder | |
| CN109043436A (en) | A kind of yellow acid soup and preparation method thereof | |
| CN103666929B (en) | Preparation method of tea-flavored wine | |
| CN104774700A (en) | Cherokee rose fruit craft beer and preparation method thereof | |
| CN105249271A (en) | Goose fat liver-containing traditional Chinese medicine health ball and preparation method thereof | |
| CN106072433A (en) | A kind of method producing mushroom soy sauce | |
| CN104804934A (en) | Passion fruit flavor yellow rice wine and preparation method thereof | |
| CN103865712A (en) | Cynanchum bungei decne healthcare yellow wine and preparation method thereof | |
| CN103740529B (en) | A kind of production technique of sweet osmanthus pear fruit wine | |
| CN101828690A (en) | Novel and mature technology for quickly producing bean paste | |
| CN105285995A (en) | Tartary buckwheat flower and leaf ultrafine powder and application thereof | |
| CN105602784A (en) | Roselle wine | |
| CN104845853A (en) | Broom corn millet wine | |
| CN101156705A (en) | A red date, hop zymolysis beverage and method for making same | |
| CN106754010A (en) | Pure grain oat liquor and preparation method thereof | |
| CN105861240A (en) | Low-alcohol flos rosae rugosae sweet wine beverage and method for producing same by aid of fermentation processes | |
| CN103184136A (en) | Peach vinegar production | |
| CN101845382A (en) | Plant SOD wine and preparation method thereof | |
| CN102715497A (en) | Fragrant and emerald green spicy seasoning sauce and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |