CN104381964B - A kind of soy sauce biological enzymolysis zymotechnique - Google Patents
A kind of soy sauce biological enzymolysis zymotechnique Download PDFInfo
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- CN104381964B CN104381964B CN201410726108.9A CN201410726108A CN104381964B CN 104381964 B CN104381964 B CN 104381964B CN 201410726108 A CN201410726108 A CN 201410726108A CN 104381964 B CN104381964 B CN 104381964B
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- 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
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a kind of soy sauce biological enzymolysis zymotechnique, comprise select materials, koji, salt solution configuration, unstrained spirits processed, backflow pour ferment, drench, product oil dissolve and check warehouse-in produce, in fermentation vat of the present invention, be provided with the false end, passage, water and drench hole and refluxing opening, both can heat-preservation fermentation, also can ferment by natural temperature, zymotic fluid can separate with fermentation unstrained spirits automatically, can reflux and water pouring. The present invention adopts fermentation vat to reflux and waters drenches fermentation technique and biological enzymolysis technology, can not only effectively reduce the phenomenon that is charred in sauce unstrained spirits sweat, eliminate the bitter taste of soy sauce, make that soy sauce color shoals, sauce aromatic flavour, local flavor be soft, and fermentation thoroughly, sauce unstrained spirits is not stained with, and improves product yield ratio, has reduced production cost, adopt the sophisticated equipments such as inoculation mixer, koji making disc machine and sterilizer, reduce labour intensity, made to produce industrialization more, automation, mechanization, managed science more.
Description
Technical field
The present invention relates to soy sauce and make field, specifically a kind of soy sauce biological enzymolysis zymotechnique.
Background technology
Along with the continuous upgrading of consumption, the aggravation of market competition, accessory food list reveals the trend to superior development, medium-to-high grade Condiment Market capacity is in further expansion, traditional condiment manufacturing enterprise must undergo technological transformation, strengthen technology content, the scientific and technological content of flavouring product, further improve the quality of products, could in fierce market competition, have certain market share.
The make soy sauce production technology of product of China is divided into two large classes: a class is high-salt dilute zymotechnique, another kind of is low salt solid state fermentation, high-salt dilute zymotechnique soy sauce is substantially by China's traditional zymotic explained hereafter, general yeast phase was at 4-6 month, this technique is mixed culture fermentation at normal temperatures, meet the complicated enzymatic reaction of the various biological vital movements of nature, be suitable for the catalysis characteristics of enzyme, therefore adopt the product quality of this explained hereafter high, the fragrance component of at present having found out this handicraft product is up to 27 kinds, mainly comprise hydro carbons, alcohols, aldehydes, ketone, organic acid, phenols, the class of muttering of barking, interior cruel class, adjoin smack one's lips, adjoin and suck and alkene note etc., its local flavor and nutriment are also up to kind more than 300, mainly many skins, amino acid, compound sugar, aliphatic acid, all kinds of fragrant lipid that glycerine and various organic acid and alcohols generate through acetify, but high-salt dilute zymotechnique fermentation period is long, production cost is high.
Low salt solid state fermentation is that a kind of speed is made production technology, the general less than of yeast phase one month, this explained hereafter cycle is short, output is large, adopt at present the product of this explained hereafter to account for 90% of China's soy sauce total output, wherein having 70%-80% is three grades of soy sauce, its local flavor is thin, alcohol fragrance and ester fragrance not strong.
Summary of the invention
The object of the present invention is to provide the soy sauce biological enzymolysis zymotechnique that a kind of production cost is low, product yield ratio is high, to solve the problem proposing in above-mentioned background technology.
For achieving the above object, the invention provides following technical scheme:
A kind of soy sauce biological enzymolysis zymotechnique, concrete steps are as follows:
(1) select materials: selection protein content is the defatted soybean that 45-50%, moisture are 5-10%, as major ingredient, defatted soybean and wheat bran are mixed to get to raw mixture;
(2) koji: raw mixture is put into digester boiling 5-6h, taking-up is cooled to 35-45 DEG C, get bacterial classification according to the 3-4 of raw mixture gross weight ‰, in inoculation mixer, bacterial classification is linked in raw mixture, is undertaken obtaining into song after koji-making through heavy layer ventilation 35-50h by koji making disc machine;
(3) salt solution configuration: proportionately song and salt solution ratio=10:1.3-1.5 proportional arrangement salt solution, the concentration that proportionally configures salt solution is 18-20 °;
(4) unstrained spirits processed: Cheng Qu is warming up to 50-55 DEG C through piling up, the 70-80% that gets the salt solution of above-mentioned configuration is heated to 50-55 DEG C, will become bent broken by unstrained spirits machine processed, after fully mixing, obtains sauce unstrained spirits with the salt solution after heating, put sauce unstrained spirits into mouth of the false end of fermentation vat with backflow sprinkling device, at the bottom of sauce unstrained spirits moisture, go up less manyly, loose consistent, unstrained spirits face is smooth, four limit compactings, remaining salt solution is watered equably in sauce unstrained spirits surface, pond face is added a cover again, static fermentation 23-25h;
(5) backflow pour ferment: in the sauce unstrained spirits after static fermentation, moisture sinks at false the end, sauce unstrained spirits floating, surface in surface, and sauce unstrained spirits temperature raises, and refluxes to water to drench fermentation 28-32d;
(6) drench: the sauce unstrained spirits of fermenting-ripening all drenches ripe liquid go out by reflux in fermentation vat, in the sterilizer of 80-85 DEG C, after heat sterilization 5-10min, be put in special container, obtain and drench to the end oil; The salt solution of 78-82 DEG C is put into and be immersed in to the sauce unstrained spirits that pouring is lifted one's head after pouring oil, after heat-insulation soaking 8-10h, drenches, and in the sterilizer of 80-85 DEG C, after heat sterilization 5-10min, is put in special container, obtains two pouring oil; Finally the clear water of 78-82 DEG C is put into and be immersed in to the sauce unstrained spirits that drenches after two pouring oil, after heat-insulation soaking 6-8h, all leach, obtain three pouring oil; Waste water enters sewage treatment plant, carries out biochemical treatment, enters pipe network after up to standard, and waste residue cultivates raw material as livestock;
(7) dissolving of product oil: drench oil with head pouring oil and two and dissolve into product oil;
(8) inspection warehouse-in is produced: product oil samples the detection of carrying out quality and sanitary index after the precipitation of 5-6d, detects qualified i.e. warehouse-in, need to pack and produce according to difference.
As the further scheme of the present invention: in described raw mixture, the percentage by weight of defatted soybean is 65-70%, and the percentage by weight of wheat bran is 30-35%.
As the further scheme of the present invention: be heat-preservation fermentation or natural temperature fermentation while fermentation in described step (4).
As further scheme of the present invention: while refluxing pour ferment in described step (5), in the front 15-20d of fermentation, refluxes every day and water pouring once, in the rear 8-12d fermenting, within every two days, reflux and water pouring once.
Compared with prior art, the invention has the beneficial effects as follows:
The present invention adopts fermentation vat to reflux and waters drenches fermentation technique and biological enzymolysis technology, can not only effectively reduce the phenomenon that is charred in sauce unstrained spirits sweat, eliminate the bitter taste of soy sauce, make that soy sauce color shoals, sauce aromatic flavour, local flavor be soft, and fermentation thoroughly, sauce unstrained spirits is not stained with, and improves product yield ratio, has reduced production cost, adopt the sophisticated equipments such as inoculation mixer, koji making disc machine and sterilizer, reduce labour intensity, made to produce industrialization more, automation, mechanization, managed science more.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the technical scheme of this patent is described in more detail.
Embodiment 1
A kind of soy sauce biological enzymolysis zymotechnique, concrete steps are as follows:
(1) select materials: select the defatted soybean that protein content is 45%, moisture is 5%, as major ingredient, defatted soybean and wheat bran are mixed to get to raw mixture, wherein the percentage by weight of defatted soybean is 65%, and the percentage by weight of wheat bran is 35%;
(2) koji: raw mixture is put into digester boiling 5h, taking-up is cooled to 35 DEG C, get bacterial classification according to 3 ‰ of raw mixture gross weight, in inoculation mixer, bacterial classification is linked in raw mixture, undertaken obtaining into song after koji-making through heavy layer ventilation 35h by koji making disc machine;
(3) salt solution configuration: proportionately song and salt solution ratio=10:1.3 proportional arrangement salt solution, the concentration that proportionally configures salt solution is 18 °;
(4) unstrained spirits processed: Cheng Qu is warming up to 50 DEG C through piling up, get above-mentioned configuration salt solution 70% be heated to 50 DEG C, will become bent broken by unstrained spirits machine processed, after fully mixing with the salt solution after heating, obtain sauce unstrained spirits, put sauce unstrained spirits into mouth of the false end of fermentation vat with backflow sprinkling device, at the bottom of sauce unstrained spirits moisture, go up less manyly, loose consistent, unstrained spirits face is smooth, four limit compactings, remaining salt solution is watered equably in sauce unstrained spirits surface, pond face is added a cover again, static fermentation 23h under natural temperature;
(5) backflow pour ferment: in the sauce unstrained spirits after static fermentation, moisture sinks at false the end, sauce unstrained spirits floating, surface in surface, and sauce unstrained spirits temperature raises, and refluxes to water to drench fermentation 28d; In the front 16d of fermentation, reflux every day and water pouring once, in the rear 12d of fermentation, within every two days, reflux and water pouring once;
(6) drench: the sauce unstrained spirits of fermenting-ripening all drenches ripe liquid go out by reflux in fermentation vat, in the sterilizer of 85 DEG C, after heat sterilization 5min, be put in special container, obtain and drench to the end oil; The salt solution of 82 DEG C is put into and be immersed in to the sauce unstrained spirits that pouring is lifted one's head after pouring oil, after heat-insulation soaking 8h, drenches, and in the sterilizer of 85 DEG C, after heat sterilization 5min, is put in special container, obtains two pouring oil; Finally the clear water of 82 DEG C is put into and be immersed in to the sauce unstrained spirits that drenches after two pouring oil, after heat-insulation soaking 6h, all leach, obtain three pouring oil; Waste water enters sewage treatment plant, carries out biochemical treatment, enters pipe network after up to standard, and waste residue cultivates raw material as livestock;
(7) dissolving of product oil: drench oil with head pouring oil and two and dissolve into product oil;
(8) inspection warehouse-in is produced: product oil samples the detection of carrying out quality and sanitary index after the precipitation of 5d, detects qualified i.e. warehouse-in, need to pack and produce according to difference.
Embodiment 2
A kind of soy sauce biological enzymolysis zymotechnique, concrete steps are as follows:
(1) select materials: select the defatted soybean that protein content is 48%, moisture is 8%, as major ingredient, defatted soybean and wheat bran are mixed to get to raw mixture, wherein the percentage by weight of defatted soybean is 68%, and the percentage by weight of wheat bran is 32%;
(2) koji: raw mixture is put into digester boiling 5.5h, taking-up is cooled to 40 DEG C, get bacterial classification according to 3.5 ‰ of raw mixture gross weight, in inoculation mixer, bacterial classification is linked in raw mixture, undertaken obtaining into song after koji-making through heavy layer ventilation 42h by koji making disc machine;
(3) salt solution configuration: proportionately song and salt solution ratio=10:1.4 proportional arrangement salt solution, the concentration that proportionally configures salt solution is 19 °;
(4) unstrained spirits processed: Cheng Qu is warming up to 52 DEG C through piling up, get above-mentioned configuration salt solution 75% be heated to 52 DEG C, will become bent broken by unstrained spirits machine processed, after fully mixing with the salt solution after heating, obtain sauce unstrained spirits, put sauce unstrained spirits into mouth of the false end of fermentation vat with backflow sprinkling device, at the bottom of sauce unstrained spirits moisture, go up less manyly, loose consistent, unstrained spirits face is smooth, four limit compactings, remaining salt solution is watered equably in sauce unstrained spirits surface, pond face is added a cover again, static fermentation 24h under natural temperature;
(5) backflow pour ferment: in the sauce unstrained spirits after static fermentation, moisture sinks at false the end, sauce unstrained spirits floating, surface in surface, and sauce unstrained spirits temperature raises, and refluxes to water to drench fermentation 30d; In the front 20d of fermentation, reflux every day and water pouring once, in the rear 10d of fermentation, within every two days, reflux and water pouring once;
(6) drench: the sauce unstrained spirits of fermenting-ripening all drenches ripe liquid go out by reflux in fermentation vat, in the sterilizer of 82 DEG C, after heat sterilization 8min, be put in special container, obtain and drench to the end oil; The salt solution of 80 DEG C is put into and be immersed in to the sauce unstrained spirits that pouring is lifted one's head after pouring oil, after heat-insulation soaking 9h, drenches, and in the sterilizer of 82 DEG C, after heat sterilization 8min, is put in special container, obtains two pouring oil; Finally the clear water of 80 DEG C is put into and be immersed in to the sauce unstrained spirits that drenches after two pouring oil, after heat-insulation soaking 7h, all leach, obtain three pouring oil; Waste water enters sewage treatment plant, carries out biochemical treatment, enters pipe network after up to standard, and waste residue cultivates raw material as livestock;
(7) dissolving of product oil: drench oil with head pouring oil and two and dissolve into product oil;
(8) inspection warehouse-in is produced: product oil samples the detection of carrying out quality and sanitary index after the precipitation of 5d, detects qualified i.e. warehouse-in, need to pack and produce according to difference.
Embodiment 3
A kind of soy sauce biological enzymolysis zymotechnique, concrete steps are as follows:
(1) select materials: select the defatted soybean that protein content is 50%, moisture is 10%, as major ingredient, defatted soybean and wheat bran are mixed to get to raw mixture, wherein the percentage by weight of defatted soybean is 70%, and the percentage by weight of wheat bran is 30%;
(2) koji: raw mixture is put into digester boiling 6h, taking-up is cooled to 45 DEG C, get bacterial classification according to 4 ‰ of raw mixture gross weight, in inoculation mixer, bacterial classification is linked in raw mixture, undertaken obtaining into song after koji-making through heavy layer ventilation 50h by koji making disc machine;
(3) salt solution configuration: proportionately song and salt solution ratio=10:1.5 proportional arrangement salt solution, the concentration that proportionally configures salt solution is 20 °;
(4) unstrained spirits processed: Cheng Qu is warming up to 55 DEG C through piling up, get above-mentioned configuration salt solution 80% be heated to 55 DEG C, will become bent broken by unstrained spirits machine processed, after fully mixing with the salt solution after heating, obtain sauce unstrained spirits, put sauce unstrained spirits into mouth of the false end of fermentation vat with backflow sprinkling device, at the bottom of sauce unstrained spirits moisture, go up less manyly, loose consistent, unstrained spirits face is smooth, four limit compactings, remaining salt solution is watered equably in sauce unstrained spirits surface, pond face is added a cover again, static fermentation 15h at 60 DEG C of temperature;
(5) backflow pour ferment: in the sauce unstrained spirits after static fermentation, moisture sinks at false the end, sauce unstrained spirits floating, surface in surface, and sauce unstrained spirits temperature raises, and refluxes to water to drench fermentation 32d; In the front 20d of fermentation, reflux every day and water pouring once, in the rear 12d of fermentation, within every two days, reflux and water pouring once;
(6) drench: the sauce unstrained spirits of fermenting-ripening all drenches ripe liquid go out by reflux in fermentation vat, in the sterilizer of 80 DEG C, after heat sterilization 10min, be put in special container, obtain and drench to the end oil; The salt solution of 78 DEG C is put into and be immersed in to the sauce unstrained spirits that pouring is lifted one's head after pouring oil, after heat-insulation soaking 10h, drenches, and in the sterilizer of 80 DEG C, after heat sterilization 10min, is put in special container, obtains two pouring oil; Finally the clear water of 78 DEG C is put into and be immersed in to the sauce unstrained spirits that drenches after two pouring oil, after heat-insulation soaking 8h, all leach, obtain three pouring oil; Waste water enters sewage treatment plant, carries out biochemical treatment, enters pipe network after up to standard, and waste residue cultivates raw material as livestock;
(7) dissolving of product oil: drench oil with head pouring oil and two and dissolve into product oil;
(8) inspection warehouse-in is produced: product oil samples the detection of carrying out quality and sanitary index after the precipitation of 6d, detects qualified i.e. warehouse-in, need to pack and produce according to difference.
In the present invention, fermentation vat is transformed, in fermentation vat, be provided with the false end, passage, water and drench hole and refluxing opening, both can heat-preservation fermentation, also can natural temperature fermentation, zymotic fluid can separate with fermentation unstrained spirits automatically, can reflux and water pouring, false end degree of depth 25-30cm, the brine strength configuring in the present invention is than the high 6-9 DEG C of former fermentation technique brine strength, and brine temp is than the high 5-10 DEG C of former fermentation technique brine temp, effectively prevent that sauce unstrained spirits water content is large, cause the becoming sour generation of phenomenon that fermentation temperature is low; Adopt backflow to water pouring fermentation and prevent that sauce unstrained spirits and air Long contact time are oxidized, be conducive to the effect of beneficial microorganism growth and breeding and hydrolase, reduce fermentation temperature simultaneously, the coking browning reaction that prevents lack of moisture and produce, produce burnt bitter taste, it is consistent that the pouring upper and lower moisture of unstrained spirits that also can make to ferment is watered in backflow, and upper and lower temperature is consistent, and decomposition reaction is consistent.
The present invention adopts fermentation vat to reflux and waters drenches fermentation technique and biological enzymolysis technology, can not only effectively reduce the phenomenon that is charred in sauce unstrained spirits sweat, eliminate the bitter taste of soy sauce, make that soy sauce color shoals, sauce aromatic flavour, local flavor be soft, and fermentation thoroughly, sauce unstrained spirits is not stained with, and improves product yield ratio, has reduced production cost, adopt the sophisticated equipments such as inoculation mixer, koji making disc machine and sterilizer, reduce labour intensity, made to produce industrialization more, automation, mechanization, managed science more.
Above the preferred embodiments of this patent is explained in detail, but this patent is not limited to above-mentioned embodiment, in the ken that one skilled in the relevant art possesses, can also under the prerequisite that does not depart from this patent aim, makes various variations.
Claims (1)
1. a soy sauce biological enzymolysis zymotechnique, is characterized in that, concrete steps are as follows:
(1) select materials: selection protein content is the defatted soybean that 45-50%, moisture are 5-10%, as major ingredient, defatted soybean and wheat bran are mixed to get to raw mixture;
(2) koji: raw mixture is put into digester boiling 5-6h, taking-up is cooled to 35-45 DEG C, get bacterial classification according to the 3-4 of raw mixture gross weight ‰, in inoculation mixer, bacterial classification is linked in raw mixture, is undertaken obtaining into song after koji-making through heavy layer ventilation 35-50h by koji making disc machine;
(3) salt solution configuration: proportionately song and salt solution ratio=10:1.3-1.5 proportional arrangement salt solution, the concentration that proportionally configures salt solution is 18-20 °;
(4) unstrained spirits processed: Cheng Qu is warming up to 50-55 DEG C through piling up, the 70-80% that gets the salt solution of above-mentioned configuration is heated to 50-55 DEG C, will become bent broken by unstrained spirits machine processed, after fully mixing, obtains sauce unstrained spirits with the salt solution after heating, put sauce unstrained spirits into mouth of the false end of fermentation vat with backflow sprinkling device, at the bottom of sauce unstrained spirits moisture, go up less manyly, loose consistent, unstrained spirits face is smooth, four limit compactings, remaining salt solution is watered equably in sauce unstrained spirits surface, pond face is added a cover again, static fermentation 23-25h;
(5) backflow pour ferment: in the sauce unstrained spirits after static fermentation, moisture sinks at false the end, sauce unstrained spirits floating, surface in surface, and sauce unstrained spirits temperature raises, and refluxes to water to drench fermentation 28-32d;
(6) drench: the sauce unstrained spirits of fermenting-ripening all drenches ripe liquid go out by reflux in fermentation vat, in the sterilizer of 80-85 DEG C, after heat sterilization 5-10min, be put in special container, obtain and drench to the end oil; The salt solution of 78-82 DEG C is put into and be immersed in to the sauce unstrained spirits that pouring is lifted one's head after pouring oil, after heat-insulation soaking 8-10h, drenches, and in the sterilizer of 80-85 DEG C, after heat sterilization 5-10min, is put in special container, obtains two pouring oil; Finally the clear water of 78-82 DEG C is put into and be immersed in to the sauce unstrained spirits that drenches after two pouring oil, after heat-insulation soaking 6-8h, all leach, obtain three pouring oil; Waste water enters sewage treatment plant, carries out biochemical treatment, enters pipe network after up to standard, and waste residue cultivates raw material as livestock;
(7) dissolving of product oil: drench oil with head pouring oil and two and dissolve into product oil;
(8) inspection warehouse-in is produced: product oil samples the detection of carrying out quality and sanitary index after the precipitation of 5-6d, detects qualified i.e. warehouse-in, need to pack and produce according to difference;
In described raw mixture, the percentage by weight of defatted soybean is 65-70%, the percentage by weight of wheat bran is 30-35%, while fermentation in described step (4), be heat-preservation fermentation or natural temperature fermentation, when reflux pour ferment in described step (5), in the front 15-20d of fermentation, reflux every day and water pouring once, in the rear 8-12d of fermentation, within every two days, reflux and water pouring once.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104799248B (en) * | 2015-05-11 | 2018-01-09 | 广东厨邦食品有限公司 | It is a kind of using soya bean, flour as raw material round koji-maker technique |
| CN107510028A (en) * | 2017-09-04 | 2017-12-26 | 广西顶俏食品有限公司 | A kind of preparation method of acid soy sauce |
| CN107495295A (en) * | 2017-09-04 | 2017-12-22 | 广西顶俏食品有限公司 | The preparation method of one seed shrimp head Soy sauce |
| CN107455726B (en) * | 2017-09-27 | 2019-02-26 | 佛山市海天(高明)调味食品有限公司 | A kind of preparation method of Zymolysis Equipment and sauce or soy sauce |
| CN108095036A (en) * | 2018-01-31 | 2018-06-01 | 山东正信味业食品有限公司 | A kind of production method of the soft pure and raw sauce of flavor |
| CN109251856A (en) * | 2018-09-26 | 2019-01-22 | 安徽朱隆记食品有限公司 | It is a kind of for producing the bacteria culture apparatus of soy sauce |
| CN109198586A (en) * | 2018-11-20 | 2019-01-15 | 黑龙江珍选食品有限公司 | A kind of soy sauce preparation method being exclusively used in fishing sauce |
| CN111920030A (en) * | 2020-06-17 | 2020-11-13 | 广东雅道生物科技有限公司 | Enzymatic liquid reflux pouring method and seafood seasoning product thereof |
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