CN104256511A - Preparation method of squid soybean sauce - Google Patents
Preparation method of squid soybean sauce Download PDFInfo
- Publication number
- CN104256511A CN104256511A CN201410555918.2A CN201410555918A CN104256511A CN 104256511 A CN104256511 A CN 104256511A CN 201410555918 A CN201410555918 A CN 201410555918A CN 104256511 A CN104256511 A CN 104256511A
- Authority
- CN
- China
- Prior art keywords
- percent
- squid
- heat
- preservation fermentation
- temperature
- 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.)
- Pending
Links
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 27
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 title claims abstract description 15
- 244000068988 Glycine max Species 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 244000063299 Bacillus subtilis Species 0.000 claims abstract description 11
- 235000014469 Bacillus subtilis Nutrition 0.000 claims abstract description 11
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 240000003291 Armoracia rusticana Species 0.000 claims abstract description 5
- 235000011330 Armoracia rusticana Nutrition 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 5
- 238000004321 preservation Methods 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 8
- 235000012054 meals Nutrition 0.000 claims description 5
- 241000235070 Saccharomyces Species 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 abstract description 10
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 238000009413 insulation Methods 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 3
- 238000002791 soaking Methods 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 230000000630 rising effect Effects 0.000 abstract 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 150000001413 amino acids Chemical class 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 210000000078 claw Anatomy 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- MVORZMQFXBLMHM-QWRGUYRKSA-N Gly-His-Lys Chemical compound NCCCC[C@@H](C(O)=O)NC(=O)[C@@H](NC(=O)CN)CC1=CN=CN1 MVORZMQFXBLMHM-QWRGUYRKSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 230000004913 activation Effects 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 108010038983 glycyl-histidyl-lysine Proteins 0.000 description 2
- 239000001963 growth medium Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 239000002609 medium Substances 0.000 description 2
- 229910000402 monopotassium phosphate Inorganic materials 0.000 description 2
- 235000019796 monopotassium phosphate Nutrition 0.000 description 2
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a preparation method of squid soybean sauce. The method comprises the following steps: crushing low-temperature bean pulp, feeding 100 percent of water, soaking the bean pulp for 40min, feeding 20 percent of flour, uniformly stirring, steaming for 20min at 121 DEG C, cooling the material to 35 DEG C, inoculating 8 percent of aspergillus oryzae seed, uniformly mixing the material, performing solid insulation fermentation for 16h at 28 to 30 DEG C, rising the temperature to 30 to 32 DEG C, performing insulation fermentation for 24h, rising the temperature to 33 to 35 DEG C, performing insulation fermentation for 36h, feeding 300 percent of 35 DEG C warm water, 30 percent of squid leftovers, 30 percent of edible salt, 3 percent of garlic slices and 2 percent of horseradish powder, inoculating 20 percent of bacillus subtilis liquid seeds and 0.2 percent of soy sauce yeast after stirring, uniformly stirring, performing insulation fermentation for 60h at 33 to 35 DEG C, filtering, performing sterilization for 15 min at 80 DEG C, and then obtaining the squid soybean sauce.
Description
Technical field
The invention belongs to food processing field, relate to a kind of preparation method of sleeve-fish sauce.
Background technology
Soy sauce is the traditional flavouring of China, be with soya bean or dregs of beans for primary raw material, add auxiliary material, make through fermentable, have the fragrant and ester perfume of strong sauce.Soy sauce contains rich in protein, amino acid, calcium, iron, phosphorus, Cobastab etc.The kind of soy sauce is varied, and its production method is divided into be brewageed, prepare and enzyme process three kinds, wherein with the local flavor made soy sauce and quality best.
Squid, is a kind of nutritious marine product, is rich in protein, calcium, phosphorus, iron etc., and containing trace elements such as selenium, iodine, manganese, copper.Normal food squid to skeleton development and hematopoiesis very useful, can anaemia be prevented.Squid except being rich in the amino acid of protein and needed by human body, or contains a large amount of taurine.Along with the growth of China's export food processing industry. there is a lot of squid leftover bits and pieces to produce every year, leftover bits and pieces is mainly based on squid meat mincing and squid claw, be generally used for feed processing industry at present, greatly reduce the value of squid leftover bits and pieces like this, cause the wasting of resources.
Summary of the invention
The invention provides a kind of preparation method of sleeve-fish sauce.
The object of the invention is to be realized by following manner: low temperature soy meal, pulverize, add water 100%, soak 40min, add flour 20%, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access the 8% aspergillus oryzae sort of quyi, mix, 28-30 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 36h, add 35 DEG C of warm water 300%, squid leftover bits and pieces 30%, edible salt 30%, garlic slice 3%, horseradish powder 2%, access 20% bacillus subtilis liquid seeds after stirring, 0.2% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 60h, filter, 80 DEG C of sterilization 15min, be sleeve-fish sauce.
The cultural method of the described aspergillus oryzae sort of quyi: Shanghai wine 3.042 is chosen and receives in bean sprout juice agar medium, cultivate 84h at 28 ~ 30 DEG C of temperature, activate; In wheat bran 35-40%, analysis for soybean powder 10-15%, glucose 2-3%, prepare bacterial classification expansion culture medium by the ratio of water benefit to 100%, inoculate the aspergillus oryzae bacterial classification activated, at 28 ~ 30 DEG C of temperature, cultivate 72h, be the aspergillus oryzae sort of quyi.
Described squid leftover bits and pieces refers to that through removal of impurities, remove foreign matter, clear water rinses 5 times with squid leftover bits and pieces such as squid meat mincing and squid claws for raw material, drop into heat-insulation soaking 15min in 80 DEG C of hot water, pull out, drain away the water, chopping, adds 1 times of 80 DEG C of hot water, the squid leftover bits and pieces slip that making beating, defibrination obtain.
The cultural method of described bacillus subtilis liquid seeds: soybean protein Gly-His-Lys 6%, glucose 4%, potassium dihydrogen phosphate 0.1%, magnesium sulfate 0.05%, mend to 100% with water, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, access bacillus subtilis inclined-plane seed, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be bacillus subtilis liquid seeds.
Low temperature soy meal is the dregs of beans adopting low temperature desolventizing technique obtained, because precipitation temperature is low, the time is short, therefore, protein denaturation degree is low, keeps high NSI index, generally more than 50%, have even up to 85%, albumen is wherein easier to be decomposed by the microorganisms and utilize.
Advantage of the present invention is the leftover bits and pieces utilizing squid to process---squid meat mincing and squid claw have produced amino-acid nitrogen, sleeve-fish sauce that total nitrogen content is higher, its mouthfeel is better than common soy sauce, and this is because each seed amino acid contained in squid meat mincing and squid claw, aliphatic acid to dissolve in the result of soy sauce at brewing process.Sleeve-fish sauce flavour of the present invention is delicious, has sauce perfume (or spice), ester perfume and sea food flavor, in sepia, glossy, is the seasoning good merchantable brand that a kind of local flavor is good, be of high nutritive value.
Utilize squid leftover bits and pieces fermenting and producing soy sauce, achieve the efficiency utilization of resource, improve squid level of comprehensive utilization and added value of product, the comprehensive utilization for squid leftover bits and pieces provides an effective way.
Four, specific embodiment
The cultivation of the aspergillus oryzae sort of quyi: take wheat bran 72g, analysis for soybean powder 24g, glucose 6g, the 98g that adds water preparation bacterial classification expands culture medium, inoculation cultivates the activation Shanghai of 4 days wine 3.042 at 28 ~ 30 DEG C of temperature, at bean sprout juice agar medium, solid culture 72h at 28 ~ 30 DEG C of temperature, be up to the standards, be the aspergillus oryzae sort of quyi.
The cultural method of bacillus subtilis liquid seeds: take soybean protein Gly-His-Lys 12g, glucose 8g, potassium dihydrogen phosphate 0.2g, magnesium sulfate 0.1g, add water 180mL, stir, 121 DEG C of sterilizings 30 minutes, are cooled to 30 DEG C, the bacillus subtilis inclined-plane seed of access activation, stir, 28 DEG C-30 DEG C, under rotating speed 180rpm condition, cultivate 24h, be up to the standards, be bacillus subtilis liquid seeds.
Embodiment 1
The specific embodiment of the invention is as follows: the low temperature soy meal 500g taking pulverizing, add water 500mL, soak 40min, add flour 100g, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 40g, mix, 28-30 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 36h, add 35 DEG C of warm water 1500mL, squid leftover bits and pieces 150g, edible salt 150g, garlic slice 15g, horseradish powder 10g, access bacillus subtilis liquid seeds 100mL after stirring, Angel saccharomyces soya 1g, stir, 33-35 DEG C of heat-preservation fermentation 60h, filter, 80 DEG C of sterilization 15min, be sleeve-fish sauce.
The amino-acid nitrogen of the sleeve-fish sauce that embodiment 1 is obtained is 0.87g/100mL, and total nitrogen is 1.38g/100mL, higher than amino-acid nitrogen 0.7g/100mL, the total nitrogen 1.3g/100mL of one-level soy sauce in standard GB/T 18186-2000 " making soy sauce ".
Embodiment 2
The specific embodiment of the invention is as follows: the low temperature soy meal 200g taking pulverizing, add water 200mL, soak 40min, add flour 40g, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access aspergillus oryzae sort of quyi 16g, mix, 28-30 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 36h, add 35 DEG C of warm water 600mL, squid leftover bits and pieces 60g, edible salt 60g, garlic slice 6g, horseradish powder 4g, access bacillus subtilis liquid seeds 40mL after stirring, Angel saccharomyces soya 0.4g, stir, 33-35 DEG C of heat-preservation fermentation 60h, filter, 80 DEG C of sterilization 15min, be sleeve-fish sauce.
Claims (1)
1. the invention provides a kind of preparation method of sleeve-fish sauce, its feature is as follows: low temperature soy meal, pulverize, add water 100%, soak 40min, add flour 20%, mix is even, 121 DEG C of steaming 20min, be cooled to 35 DEG C, access the 8% aspergillus oryzae sort of quyi, mix, 28-30 DEG C of solid-state heat-preservation fermentation 16h, temperature rises to 30-32 DEG C of heat-preservation fermentation 24h, temperature rises to 33-35 DEG C of heat-preservation fermentation 36h, add 35 DEG C of warm water 300%, squid leftover bits and pieces 30%, edible salt 30%, garlic slice 3%, horseradish powder 2%, access 20% bacillus subtilis liquid seeds after stirring, 0.2% Angel saccharomyces soya, stir, 33-35 DEG C of heat-preservation fermentation 60h, filter, 80 DEG C of sterilization 15min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410555918.2A CN104256511A (en) | 2014-10-20 | 2014-10-20 | Preparation method of squid soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410555918.2A CN104256511A (en) | 2014-10-20 | 2014-10-20 | Preparation method of squid soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256511A true CN104256511A (en) | 2015-01-07 |
Family
ID=52148197
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410555918.2A Pending CN104256511A (en) | 2014-10-20 | 2014-10-20 | Preparation method of squid soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256511A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232580A (en) * | 2017-07-17 | 2017-10-10 | 江苏永友食品科技有限公司 | A kind of formula of numb mushroom sauce |
| CN107912602A (en) * | 2017-11-17 | 2018-04-17 | 浙江海洋大学 | A kind of method that amino-acid nutrition liquid is prepared using squid processing byproduct as raw material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004097178A (en) * | 2002-09-06 | 2004-04-02 | Yukimasa Kawamura | Method for producing soy sauce-flavored seasoning and product of the same |
| CN100998398A (en) * | 2006-12-29 | 2007-07-18 | 中国海洋大学 | Process for quick production of low salt fish sauce |
| CN102334668A (en) * | 2011-07-29 | 2012-02-01 | 华南农业大学 | Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material |
-
2014
- 2014-10-20 CN CN201410555918.2A patent/CN104256511A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004097178A (en) * | 2002-09-06 | 2004-04-02 | Yukimasa Kawamura | Method for producing soy sauce-flavored seasoning and product of the same |
| CN100998398A (en) * | 2006-12-29 | 2007-07-18 | 中国海洋大学 | Process for quick production of low salt fish sauce |
| CN102334668A (en) * | 2011-07-29 | 2012-02-01 | 华南农业大学 | Method for brewing sleeve-fish sauce by taking sleeve-fish viscus as raw material |
Non-Patent Citations (1)
| Title |
|---|
| 赵德安: "酱油的多菌种酿造", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232580A (en) * | 2017-07-17 | 2017-10-10 | 江苏永友食品科技有限公司 | A kind of formula of numb mushroom sauce |
| CN107912602A (en) * | 2017-11-17 | 2018-04-17 | 浙江海洋大学 | A kind of method that amino-acid nutrition liquid is prepared using squid processing byproduct as raw material |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366066B (en) | Mussel cooking juice seafood seasoning and preparation method thereof | |
| CN103932077B (en) | Process-controlled rapid fermentation processing method of pure strains of Liuyang salt black beans | |
| CN103815383B (en) | Mussel soy sauce and production method thereof | |
| CN101756164A (en) | Scallop soybean paste and fermentation method thereof | |
| CN104223029A (en) | Manufacturing method of chilli soybean sauce | |
| CN103416717A (en) | Production method for brewing mushroom soy sauce | |
| CN101224016A (en) | Sea titbit fermentation food and producing method thereof | |
| CN104757683A (en) | Method for preparing papaya soybean milk probiotics compound beverage | |
| CN106562385A (en) | Seafood soy sauce and preparation method thereof | |
| KR20150139574A (en) | Method for processing prawn sauce using whole shrimp as raw material | |
| CN104256512A (en) | Manufacturing method of oyster soybean sauce | |
| CN104256511A (en) | Preparation method of squid soybean sauce | |
| CN104256530A (en) | Method for making peanut soybean paste | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| CN104223004A (en) | Processing method of nori soy sauce | |
| CN104256532A (en) | Preparation method of spicy fermented black bean sauce | |
| CN104256529A (en) | Making method for straw mushroom black bean sauce | |
| CN104223032A (en) | Production method of agrocybe cylindracea broad bean sauce | |
| CN104256508A (en) | Production method of scallop soy sauce | |
| CN105559028A (en) | Preparation method of hairy crab paste with durian flavor and product thereof | |
| CN104256535A (en) | Preparation method of scallop sauce | |
| CN104223003A (en) | Preparation method of agrocybe cylindracea soy sauce | |
| CN104305152A (en) | Method for producing green bean fermented sauce with leek flowers | |
| CN104939024A (en) | Composition used for producing soy sauce and producing method of soy sauce koji | |
| CN104256497B (en) | Rapid brewing method of seasoning base stock by utilizing anchovies and product produced with method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |