CN104256512A - 一种牡蛎酱油的制作方法 - Google Patents
一种牡蛎酱油的制作方法 Download PDFInfo
- Publication number
- CN104256512A CN104256512A CN201410561148.2A CN201410561148A CN104256512A CN 104256512 A CN104256512 A CN 104256512A CN 201410561148 A CN201410561148 A CN 201410561148A CN 104256512 A CN104256512 A CN 104256512A
- Authority
- CN
- China
- Prior art keywords
- oyster
- fermentation
- heat
- preservation fermentation
- heat insulation
- 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
- 241000237502 Ostreidae Species 0.000 title claims abstract description 33
- 235000020636 oyster Nutrition 0.000 title claims abstract description 33
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 16
- 244000068988 Glycine max Species 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 210000001124 body fluid Anatomy 0.000 claims abstract description 14
- 239000010839 body fluid Substances 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 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
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale 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
- 235000008397 ginger 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
- 235000013555 soy sauce Nutrition 0.000 claims description 19
- 238000004321 preservation Methods 0.000 claims description 16
- 235000012054 meals Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000235070 Saccharomyces Species 0.000 claims description 4
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 5
- 238000001914 filtration Methods 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 238000009413 insulation Methods 0.000 abstract 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 7
- 150000001413 amino acids Chemical class 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 238000000034 method Methods 0.000 description 6
- 239000000203 mixture Substances 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
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 4
- 239000008103 glucose Substances 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
- 239000002304 perfume Substances 0.000 description 3
- RQFCJASXJCIDSX-UHFFFAOYSA-N 14C-Guanosin-5'-monophosphat Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(COP(O)(O)=O)C(O)C1O RQFCJASXJCIDSX-UHFFFAOYSA-N 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 2
- 239000004475 Arginine Substances 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-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
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 235000013305 food Nutrition 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
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 2
- 235000019341 magnesium sulphate Nutrition 0.000 description 2
- 235000013372 meat 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
- 239000002773 nucleotide Substances 0.000 description 2
- 125000003729 nucleotide group Chemical group 0.000 description 2
- 235000008935 nutritious 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
- 239000000843 powder Substances 0.000 description 2
- 238000010298 pulverizing process Methods 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-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
- 238000013124 brewing process Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- IERHLVCPSMICTF-UHFFFAOYSA-N cytidine monophosphate Natural products O=C1N=C(N)C=CN1C1C(O)C(O)C(COP(O)(O)=O)O1 IERHLVCPSMICTF-UHFFFAOYSA-N 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 238000011081 inoculation Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 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
- A23L17/40—Shell-fish
-
- 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
本发明提供了一种牡蛎酱油的制作方法，具体如下：低温豆粕，粉碎，加水100%，浸泡40min，加入面粉20%，拌合均匀，121℃蒸料20min，冷却至35℃，接入8%米曲霉曲种，混合均匀，28-30℃固态保温发酵16h，温度升至30-32℃保温发酵24h，温度升至33-35℃保温发酵36h，加35℃温水300%、牡蛎体液30%、食用盐30%、生姜片3%、大蒜片2%，搅拌后接入20%枯草芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀，33-35℃保温发酵72h，过滤，80℃杀菌15min，即为牡蛎酱油。
Description
技术领域
本发明属于食品加工领域，涉及一种牡蛎酱油的制作方法。
背景技术
酱油是我国传统的调味品，是以黄豆或豆粕为主要原料，添加辅料，经微生物发酵制成的，有浓郁的酱香和酯香。酱油含有丰富的蛋白质、氨基酸、钙、铁、磷、维生素B等。酱油的品种多种多样，它的制作方式分为酿造、配制和酶法三种，其中以酿造酱油的风味和品质最好。
牡蛎是我国著名四大养殖经济贝类之一，牡蛎肉味道鲜美，营养丰富，含蛋白质、碳水化合物、脂肪、肝糖元、十八种以上的氨基酸、维生素与矿物质等，是亮氨酸、精氨酸、瓜氨酸含量最高的海产品之一。
牡蛎是食品药品同源的海产品，在加工牡蛎肉的过程中会产生大量的下脚料——牡蛎体液和牡蛎壳，被作为废弃物丢掉，造成资源的浪费。
发明内容
本发明提供了一种牡蛎酱油的制作方法。
本发明的目的是通过下述方式实现的：低温豆粕，粉碎，加水100%，浸泡40min，加入面粉20%，拌合均匀，121℃蒸料20min，冷却至35℃，接入8%米曲霉曲种，混合均匀，28-30℃固态保温发酵16h，温度升至30-32℃保温发酵24h，温度升至33-35℃保温发酵36h，加35℃温水300%、牡蛎体液30%、食用盐30%、生姜片3%、大蒜片2%，搅拌后接入20%枯草芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀，33-35℃保温发酵72h，过滤，80℃杀菌15min，即为牡蛎酱油。
所述的米曲霉曲种的培养方法：将沪酿3.042挑接到豆芽汁琼脂培养基中，在28～30℃温度下培养84h，进行活化；按麸皮35-40％、黄豆粉10-15％、葡萄糖2-3％、用水补至100％的比例配好菌种扩大培养基，接种活化好的米曲霉菌种，在28～30℃温度下培养72h，即为米曲霉曲种。
所述的牡蛎体液是指新鲜、干净的牡蛎加工牡蛎肉时产生的牡蛎体液，经过滤、90℃杀菌10min、冷却至35℃制成的。
所述的枯草芽孢杆菌液体种子的培养方法：大豆蛋白肽粉6%、葡萄糖4%、磷酸二氢钾0.1%、硫酸镁0.05%，用水补至100%，搅拌均匀，121℃灭菌30分钟，冷却至30℃，接入枯草芽孢杆菌斜面种子，搅拌均匀，在28℃-30℃、转速180rpm条件下，培养24h，即为枯草芽孢杆菌液体种子。
牡蛎体液的营养丰富，富含蛋白质、脂肪酸，氨基酸种类齐全，儿童所需的精氨酸、DHA和EPA含量较高。牡蛎体液含有的呈味物质包括谷氨酸及5′-CMP 、5′-GMP、5′-IMP等呈味核苷酸等。
低温豆粕是采用低温脱溶工艺制得的豆粕，由于脱溶温度低、时间短，因此，蛋白质变性程度低，保持高的NSI指数，一般在50%以上，有的甚至高达85%，其中的蛋白更易于被微生物分解和利用。
本发明的优势是利用牡蛎加工的下脚料——牡蛎体液生产出了氨基酸态氮、总氮含量较高的牡蛎酱油，其口感优于普通酱油，这是由于牡蛎体液所含的各种氨基酸、呈味核苷酸在酿造过程溶入酱油的结果。本发明的牡蛎酱油滋味鲜美，具有酱香、酯香及海鲜风味，呈棕褐色，有光泽，是一种风味佳、营养价值高的调味佳品。
利用牡蛎体液发酵生产酱油，实现了资源的高效利用，提高了牡蛎综合利用水平及产品附加值，为牡蛎体液的综合利用提供了一条有效途径。
四、具体实施例
米曲霉曲种的培养：称取麸皮72g、黄豆粉24g、葡萄糖6g、加水98g配制菌种扩大培养基，接种经28～30℃温度下、在豆芽汁琼脂培养基培养活化4天的沪酿3.042，在28～30℃温度下固体培养72h，检验合格，即为米曲霉曲种。
枯草芽孢杆菌液体种子的培养方法：称取大豆蛋白肽粉12g、葡萄糖8g、磷酸二氢钾0.2g、硫酸镁0.1g，加水180mL，搅拌均匀，121℃灭菌30分钟，冷却至30℃，接入活化的枯草芽孢杆菌斜面种子，搅拌均匀，在28℃-30℃、转速180rpm条件下，培养24h，检验合格，即为枯草芽孢杆菌液体种子。
实施例1
本发明具体实施方式如下：称取粉碎的低温豆粕500g，加水500mL，浸泡40min，加入面粉100g，拌合均匀，121℃蒸料20min，冷却至35℃，接入米曲霉曲种40g，混合均匀，28-30℃固态保温发酵16h，温度升至30-32℃保温发酵24h，温度升至33-35℃保温发酵36h，加35℃温水1500mL、牡蛎体液150mL、食用盐150g、生姜片15g、大蒜片10g，搅拌后接入枯草芽孢杆菌液体种子100mL、安琪酱油酵母1g，搅拌均匀，33-35℃保温发酵72h，过滤，80℃杀菌15min，即为牡蛎酱油。
实施例1制得的牡蛎酱油的氨基酸态氮为0.94g/100mL，总氮为1.52g/100mL，高于国家标准GB18186-2000《酿造酱油》中优级酱油的氨基酸态氮0.8g/100mL、总氮1.5g/100mL。
实施例2
本发明具体实施方式如下：称取粉碎的低温豆粕200g，加水200mL，浸泡40min，加入面粉40g，拌合均匀，121℃蒸料20min，冷却至35℃，接入米曲霉曲种16g，混合均匀，28-30℃固态保温发酵16h，温度升至30-32℃保温发酵24h，温度升至33-35℃保温发酵36h，加35℃温水600mL、牡蛎体液60mL、食用盐60g、生姜片6g、大蒜片4g，搅拌后接入枯草芽孢杆菌液体种子40mL、安琪酱油酵母0.4g，搅拌均匀，33-35℃保温发酵72h，过滤，80℃杀菌15min，即为牡蛎酱油。
Claims (1)
1.本发明提供了一种牡蛎酱油的制作方法，其特征如下：低温豆粕，粉碎，加水100%，浸泡40min，加入面粉20%，拌合均匀，121℃蒸料20min，冷却至35℃，接入8%米曲霉曲种，混合均匀，28-30℃固态保温发酵16h，温度升至30-32℃保温发酵24h，温度升至33-35℃保温发酵36h，加35℃温水300%、牡蛎体液30%、食用盐30%、生姜片3%、大蒜片2%，搅拌后接入20%枯草芽孢杆菌液体种子、0.2%安琪酱油酵母，搅拌均匀，33-35℃保温发酵72h，过滤，80℃杀菌15min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561148.2A CN104256512A (zh) | 2014-10-21 | 2014-10-21 | 一种牡蛎酱油的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561148.2A CN104256512A (zh) | 2014-10-21 | 2014-10-21 | 一种牡蛎酱油的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256512A true CN104256512A (zh) | 2015-01-07 |
Family
ID=52148198
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410561148.2A Pending CN104256512A (zh) | 2014-10-21 | 2014-10-21 | 一种牡蛎酱油的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256512A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232578A (zh) * | 2017-06-12 | 2017-10-10 | 岭南师范学院 | 一种海鲜酱油汁及其制备方法 |
| CN111227218A (zh) * | 2020-02-14 | 2020-06-05 | 中国海洋大学 | 一种高盐稀态牡蛎酿造酱油 |
| CN113575915A (zh) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | 牡蛎酱油的制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090040159A (ko) * | 2007-10-19 | 2009-04-23 | 김정기 | 까나리 액젓를 포함하는 천연 조미료 및 이의 제조방법 |
| CN102894341A (zh) * | 2012-08-31 | 2013-01-30 | 中国海洋大学 | 一种海鲜酱油及其生产方法 |
| CN102919808A (zh) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | 一种海鲜酱油及其制备方法 |
-
2014
- 2014-10-21 CN CN201410561148.2A patent/CN104256512A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090040159A (ko) * | 2007-10-19 | 2009-04-23 | 김정기 | 까나리 액젓를 포함하는 천연 조미료 및 이의 제조방법 |
| CN102919808A (zh) * | 2011-08-11 | 2013-02-13 | 上海冠生园天厨调味品有限公司 | 一种海鲜酱油及其制备方法 |
| CN102894341A (zh) * | 2012-08-31 | 2013-01-30 | 中国海洋大学 | 一种海鲜酱油及其生产方法 |
Non-Patent Citations (2)
| Title |
|---|
| 孔繁东等: "牡蛎酱油的研究与开发", 《中国调味品》 * |
| 赵德安: "酱油的多菌种酿造", 《中国调味品》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232578A (zh) * | 2017-06-12 | 2017-10-10 | 岭南师范学院 | 一种海鲜酱油汁及其制备方法 |
| CN111227218A (zh) * | 2020-02-14 | 2020-06-05 | 中国海洋大学 | 一种高盐稀态牡蛎酿造酱油 |
| CN113575915A (zh) * | 2021-09-28 | 2021-11-02 | 中国海洋大学 | 牡蛎酱油的制备方法 |
| CN113575915B (zh) * | 2021-09-28 | 2021-12-24 | 中国海洋大学 | 牡蛎酱油的制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366066B (zh) | 贻贝蒸煮液海鲜调味料及其制备方法 | |
| CN102919805B (zh) | 一种豆豉及其制作方法 | |
| CN102742873B (zh) | 一种牡蛎方便食品的制备方法 | |
| CN104187594B (zh) | 一种鸡肉香菇香辣酱菜及其制备方法 | |
| CN102366078A (zh) | 虾壳海鲜调味料及其制备方法 | |
| CN103815383B (zh) | 一种贻贝酱油及生产方法 | |
| CN103053976A (zh) | 一种鳀鱼蒸煮液海鲜调味料及其制备方法 | |
| CN103478675A (zh) | 一种海鲜酱油及其制备方法 | |
| CN104223029A (zh) | 一种辣椒黄豆酱的制作方法 | |
| CN104256548A (zh) | 一种草菇辣椒酱的制作方法 | |
| CN105249305A (zh) | 一种鹅肥肝鱼肉丸子及其制备方法 | |
| KR20120093645A (ko) | 꽁치 액젓을 이용한 장류 및 이의 제조방법 | |
| CN104222922A (zh) | 一种牛肉豆豉香辣酱菜及其制备方法 | |
| KR101813091B1 (ko) | 통 새우를 원료로 이용한 대하 소스의 가공방법 | |
| KR20010057037A (ko) | 굴 소스의 제조방법 | |
| CN101224016A (zh) | 海珍品发酵食品及其制法 | |
| CN104256512A (zh) | 一种牡蛎酱油的制作方法 | |
| CN106722804A (zh) | 一种香菇鮰鱼酱的制备方法 | |
| CN106562385A (zh) | 一种海鲜酱油及其制备方法 | |
| CN104256509A (zh) | 一种草菇酱油的制作方法 | |
| CN104223004A (zh) | 一种紫菜酱油的制作方法 | |
| CN104256532A (zh) | 一种辣豆豉酱的制作方法 | |
| CN104256511A (zh) | 一种鱿鱼酱油的制作方法 | |
| CN104256529A (zh) | 一种草菇豆豉酱的制作方法 | |
| CN107232499A (zh) | 一种水豆豉的加工方法 |
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 |