CN104543941A - Processing method of couch grass root soybean sauce - Google Patents
Processing method of couch grass root soybean sauce Download PDFInfo
- Publication number
- CN104543941A CN104543941A CN201510086016.3A CN201510086016A CN104543941A CN 104543941 A CN104543941 A CN 104543941A CN 201510086016 A CN201510086016 A CN 201510086016A CN 104543941 A CN104543941 A CN 104543941A
- Authority
- CN
- China
- Prior art keywords
- lalang grass
- grass rhizome
- fermentation
- unstrained spirits
- raw material
- 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
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing method of couch grass root soybean sauce. The couch grass root soybean sauce is made from couch grass roots as a raw material by adopting the steps of performing raw material pretreatment, filtration, enzyme treatment and filtration; and performing soybean pretreatment, mixing, inoculating, fermenting, squeezing, filtering, sterilizing, packaging and the like. According to the making method, after the raw material is pulped and filtered, filter residues are subjected to combined enzymolysis, so that nutrient substances in raw material liquid can be effectively prevented from being damaged by enzymolysis, and the raw material residues can be decomposed into more nutrient substances, so that the utilization rate of the raw material is increased. The couch grass root soybean sauce provided by the invention has the advantages that the quality is stable, the eating range is wide, and a processing method is simple and is easily held. The finished couch grass root soybean sauce is mellow in nature, is delicious, is rich in nutrients, and has health-care functions of clearing away heat and toxic materials, and tonifying middle-Jiao and Qi.
Description
Technical field
The present invention relates to a kind of processing method of soy sauce, refer in particular to a kind of with the processing method of lalang grass rhizome soy sauce.
Background technology
Lalang grass rhizome: be that grass family lalang grass rhizome belongs to herbaceos perennial, again with crying pipe, Ru Gen etc., cold in nature, taste is sweet." herbal classic " is recorded: " main internal lesion caused by overexertion void is won, tonifying middle-Jiao and Qi, except hemostasis, blood close fever and chills, and diuresis." be used to be processed in the traditional Chinese medical science and cure mainly haematemesis, hematuria, heat is drenched, jaundice, difficult urination, pyreticosis polydipsia, and stomach energy is vomitted the medicine of the sound of vomiting, the symptoms such as cough.Along with the development of science and technology, lalang grass rhizome using by the raw material as the food such as beverage, health protection tea, health-care meat, electuary or medicine, but, have not yet to see report and launch that lalang grass rhizome makes soy sauce.
Summary of the invention
Technical problem to be solved by this invention take lalang grass rhizome as raw material, adopts the step processing lalang grass rhizome soy sauce such as raw material preparation, combined inoculation, fermentation, make soy sauce have the clearing heat and detoxicating of lalang grass rhizome, the health-care efficacies such as tonifying middle-Jiao and Qi.
The technical solution adopted for the present invention to solve the technical problems:
A processing method for lalang grass rhizome soy sauce, is characterized in that adopting following steps:
A, raw material prepares: select ripe lalang grass rhizome, lalang grass rhizome is cleaned, pull an oar with disintegrating apparatus after chopping, filter through 160-180 object screen cloth, obtain lalang grass rhizome just liquid and lalang grass rhizome first slag, the protease of its weight 0.05-0.08% is added in lalang grass rhizome first slag, the cellulase of 0.2-0.3% and the pectase of 0.02-0.06%, united hydrolysis 50-60min under the environment of 35-40 DEG C, filter through 100-120 eye mesh screen, obtained lalang grass rhizome liquid and lalang grass rhizome slag, again associating enzymolysis is carried out to lalang grass rhizome first slag after being separated by lalang grass rhizome juice slag, effectively avoid enzymolysis to the destruction of nutriment in lalang grass rhizome just liquid, also lalang grass rhizome first slag can be made to decomposite more nutriment, improve the utilization rate of raw material,
B, soya bean pretreatment: soya bean is put into its weight 2-3 water doubly, soak 20-24 hour, remove impurity, be filtered dry after rinsing well, put into digesting apparatus to cook, after taking out, cooling is squeezed into soya bean mud, and in soya bean mud, add the lalang grass rhizome just liquid of its weight 10-20%, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
C, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 100 weight portion, lalang grass rhizome liquid 20-25 weight portion, peameal 15-20 weight portion, wheat bran 10-20 weight portion, salt 15-18 weight portion, plant bent 4-6 weight portion, fully mix, stir, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16-20 DEG C, and fermentation time is 10-12 days; After primary fermentation terminates, add the lalang grass rhizome slag of sauce unstrained spirits weight 15-20%, the saccharomycete of 1-2%, the lactic acid bacteria of 0.2-0.3% in sauce unstrained spirits, fermentation temperature is 24-26 DEG C, fermentation 15-20 days; Later stage adds liquid at the beginning of the lalang grass rhizome of 10-15% in sauce unstrained spirits, and stir, fermentation temperature is 32-35 DEG C, and fermentation time is 20-25 days, and obtained ripe sauce unstrained spirits, continues fermentation by lalang grass rhizome slag, improve the utilization rate of raw material;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 16-20%, and filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, obtained lalang grass rhizome soy sauce;
F, sterilization: by lalang grass rhizome soy sauce sterilization 5-6min under 80-85 DEG C of environment;
G, packaging: packed with food-grade packing container by the lalang grass rhizome soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
Beneficial effect: carry out associating enzymolysis to crossing filter residue after raw material pulping filters by the present invention, can effectively avoid enzymolysis to the destruction of nutriment in material liquid, also raw material slag can be made to decomposite more nutriment, improve the utilization rate of raw material, lalang grass rhizome soy sauce provided by the invention has stay in grade, eats wide, that manufacture craft is simply easy to grasp advantage, finished product soy sauce makings sweet-smelling, tasty, nutritious, there is the health-care effects such as clearing heat and detoxicating, tonifying middle-Jiao and Qi.
Detailed description of the invention
Embodiment one: a kind of processing method of lalang grass rhizome soy sauce, it adopts following steps:
A, raw material prepares: the lalang grass rhizome selecting 10kg maturation, lalang grass rhizome is cleaned, pull an oar with disintegrating apparatus after chopping, filter through 160 object screen clothes, obtain lalang grass rhizome just liquid and lalang grass rhizome first slag, the protease of 0.003kg is added in the lalang grass rhizome first slag of 5kg, the cellulase of 0.01kg and the pectase of 0.001kg, united hydrolysis 60min under the environment of 35 DEG C, filter through 100 eye mesh screens, obtained lalang grass rhizome liquid and lalang grass rhizome slag, again associating enzymolysis is carried out to lalang grass rhizome first slag after being separated by lalang grass rhizome juice slag, effectively avoid enzymolysis to the destruction of nutriment in lalang grass rhizome just liquid, also lalang grass rhizome first slag can be made to decomposite more nutriment, improve the utilization rate of raw material,
B, soya bean pretreatment: water 10kg soya bean being put into 20kg, soak 22 hours, remove impurity, be filtered dry after rinsing well, put into digesting apparatus to cook, after taking out, cooling is squeezed into soya bean mud, and in the soya bean mud of 10kg, add the lalang grass rhizome just liquid of 1kg, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
C, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, lalang grass rhizome liquid 2kg, peameal 1.5kg, wheat bran 1kg, salt 1.5kg, plant bent 0.4kg, fully mix, stir, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16 DEG C, and fermentation time is 12 days; After primary fermentation terminates, add the lalang grass rhizome slag of sauce unstrained spirits 1.5kg, the saccharomycete of 0.1kg, the lactic acid bacteria of 0.02kg in sauce unstrained spirits, fermentation temperature is 24 DEG C, ferments 20 days; Later stage adds liquid at the beginning of the lalang grass rhizome of 1kg in sauce unstrained spirits, and stir, fermentation temperature is 32 DEG C, and fermentation time is 25 days, and obtained ripe sauce unstrained spirits, continues fermentation by lalang grass rhizome slag, improve the utilization rate of raw material;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 16%, and filtrate staticly settles 8 days, then through plate and frame filter press press filtration, obtained lalang grass rhizome soy sauce;
F, sterilization: by lalang grass rhizome soy sauce sterilization 6min under 80 DEG C of environment;
G, packaging: packed with food-grade packing container by the lalang grass rhizome soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
Embodiment two: a kind of processing method of lalang grass rhizome soy sauce, adopts following steps:
A, raw material prepares: the lalang grass rhizome selecting 7kg maturation, the 1kg root of kudzu vine, the radix polygonati officinalis of 1kg, the burdock of 1kg, lalang grass rhizome is cleaned, pull an oar with disintegrating apparatus after chopping, filter through 170 object screen clothes, obtain lalang grass rhizome just liquid and lalang grass rhizome first slag, the protease of 0.004kg is added in the lalang grass rhizome first slag of 5kg, the cellulase of 0.02kg and the pectase of 0.002kg, united hydrolysis 55min under the environment of 38 DEG C, filter through 110 eye mesh screens, obtained lalang grass rhizome liquid and lalang grass rhizome slag, again associating enzymolysis is carried out to lalang grass rhizome first slag after being separated by lalang grass rhizome juice slag, effectively avoid enzymolysis to the destruction of nutriment in lalang grass rhizome just liquid, also lalang grass rhizome first slag can be made to decomposite more nutriment, improve the utilization rate of raw material,
B, soya bean pretreatment: the water putting into 25kg after being mixed with the black soya bean of 2kg by 8kg soya bean, soak 21 hours, remove impurity, be filtered dry after rinsing well, put into digesting apparatus to cook, after taking out, cooling is squeezed into soya bean mud, and the Pumpkin Juice of the first liquid of the lalang grass rhizome adding 1.5kg in the soya bean mud of 10kg, 1kg, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
C, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, lalang grass rhizome liquid 2.2kg, peameal 1.8kg, sorghum flour 1kg, hawthorn powder 1kg, wheat bran 1.5kg, salt 1.6kg, monosodium glutamate 0.5kg, plant bent 0.4kg, fully mix, stir, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 18 DEG C, and fermentation time is 11 days; After primary fermentation terminates, add the lalang grass rhizome slag of sauce unstrained spirits 1.8kg, the saccharomycete of 0.15kg, the lactic acid bacteria of 0.025kg in sauce unstrained spirits, fermentation temperature is 25 DEG C, ferments 17 days; Later stage adds the first liquid of lalang grass rhizome of 1.2kg, the carrot juice of 1kg in sauce unstrained spirits, and stir, fermentation temperature is 33 DEG C, and fermentation time is 23 days, and obtained ripe sauce unstrained spirits, continues fermentation by lalang grass rhizome slag, improve the utilization rate of raw material;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 18%, and filtrate staticly settles 7 days, then through plate and frame filter press press filtration, obtained lalang grass rhizome soy sauce;
F, sterilization: by lalang grass rhizome soy sauce sterilization 5.5min under 83 DEG C of water bath with thermostatic control environment;
G, packaging: packed with food-grade packing container by the lalang grass rhizome soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
Embodiment 3: a kind of processing method of lalang grass rhizome soy sauce, adopts following steps:
A, raw material prepares: the lalang grass rhizome selecting 6kg maturation, 1kg coprinus comatus, the snakegourd of 1kg, the fiery sour jujube of 1kg, the Radix changii of 1kg, raw material is cleaned, pull an oar with disintegrating apparatus after chopping, filter through 180 object screen clothes, obtain lalang grass rhizome just liquid and lalang grass rhizome first slag, the protease of 0.005kg is added in the lalang grass rhizome first slag of 5kg, the cellulase of 0.03kg and the pectase of 0.01kg, united hydrolysis 50min under the environment of 40 DEG C, filter through 120 eye mesh screens, obtained lalang grass rhizome liquid and lalang grass rhizome slag, again associating enzymolysis is carried out to lalang grass rhizome first slag after being separated by lalang grass rhizome juice slag, effectively avoid enzymolysis to the destruction of nutriment in lalang grass rhizome just liquid, also lalang grass rhizome first slag can be made to decomposite more nutriment, improve the utilization rate of raw material,
B, soya bean pretreatment: water 7kg soya bean and the red bean of 2kg, the green soya bean of 1kg being put into 30kg after mixing, soak 24 hours, remove impurity, be filtered dry after rinsing well, put into digesting apparatus to cook, after taking out, cooling is squeezed into soya bean mud, and in the soya bean mud of 10kg, add lalang grass rhizome just liquid, the Chinese flowering quince juice of 1kg, the cider of 1kg of 2kg, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
C, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, lalang grass rhizome liquid 2.5kg, peameal 2kg, pearling cone meal 1kg, mountain jujube powder 1kg, wheat bran 2kg, salt 1.8kg, plant bent 0.6kg, fully mix, stir, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 20 DEG C, and fermentation time is 10 days; After primary fermentation terminates, add the lalang grass rhizome slag of sauce unstrained spirits 2kg, the saccharomycete of 0.2kg, the lactic acid bacteria of 0.02kg in sauce unstrained spirits, fermentation temperature is 26 DEG C, ferments 15 days; Later stage adds the first liquid of lalang grass rhizome of 1.5kg, the pineapple juice of 1kg in sauce unstrained spirits, and stir, fermentation temperature is 35 DEG C, and fermentation time is 20 days, and obtained ripe sauce unstrained spirits, continues fermentation by lalang grass rhizome slag, improve the utilization rate of raw material;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 20%, and filtrate staticly settles 6 days, then through plate and frame filter press press filtration, obtained lalang grass rhizome soy sauce;
F, sterilization: by lalang grass rhizome soy sauce sterilization 5min under 85 DEG C of water bath with thermostatic control environment;
G, packaging: packed with food-grade packing container by the lalang grass rhizome soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
Embodiment 4: a kind of processing method of lalang grass rhizome soy sauce, adopts following steps:
A, raw material prepares: the tuber fern selecting 5kg maturation, 1kg chicken chinaroot greenbrier, the Gorgon fruit of 1kg, the jerusalem artichoke of 1kg, the purple sweetpotato of 1kg, the bamboo shoots of 1kg, raw material is cleaned, pull an oar with disintegrating apparatus after chopping, filter through 200 object screen clothes, obtain lalang grass rhizome just liquid and lalang grass rhizome first slag, the protease of 0.01kg is added in the lalang grass rhizome first slag of 5kg, the cellulase of 0.05kg and the pectase of 0.02kg, united hydrolysis 60min under the environment of 44 DEG C, filter through 120 eye mesh screens, obtained lalang grass rhizome liquid and lalang grass rhizome slag, again associating enzymolysis is carried out to lalang grass rhizome first slag after being separated by lalang grass rhizome juice slag, effectively avoid enzymolysis to the destruction of nutriment in lalang grass rhizome just liquid, also lalang grass rhizome first slag can be made to decomposite more nutriment, improve the utilization rate of raw material,
B, soya bean pretreatment: water 7kg soya bean and the cowpea of 2kg, the broad bean of 1kg being put into 30kg after mixing, soak 24 hours, remove impurity, be filtered dry after rinsing well, put into digesting apparatus to cook, after taking out, cooling is squeezed into soya bean mud, and in the soya bean mud of 10kg, add lalang grass rhizome just liquid, the lemon juice of 1kg, the strawberry juice of 1kg of 1kg, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
C, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, lalang grass rhizome liquid 3kg, peameal 2kg, buckwheat 1kg, tangerine peel powder 1kg, wheat bran 2kg, salt 2kg, plant bent 0.7kg, fully mix, stir, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 25 DEG C, and fermentation time is 8 days; After primary fermentation terminates, add the lalang grass rhizome slag of sauce unstrained spirits 3kg, the saccharomycete of 0.3kg, the lactic acid bacteria of 0.05kg in sauce unstrained spirits, fermentation temperature is 28 DEG C, ferments 12 days; Later stage adds liquid at the beginning of the lalang grass rhizome of 2kg in sauce unstrained spirits, and stir, fermentation temperature is 32 DEG C, and fermentation time is 16 days, and obtained ripe sauce unstrained spirits, continues fermentation by lalang grass rhizome slag, improve the utilization rate of raw material;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 15%, and filtrate staticly settles 9 days, then through plate and frame filter press press filtration, obtained lalang grass rhizome soy sauce;
F, sterilization: by lalang grass rhizome soy sauce sterilization 3min under 90 DEG C of water bath with thermostatic control environment;
G, packaging: packed with food-grade packing container by the lalang grass rhizome soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for lalang grass rhizome soy sauce, it adopts following steps:
A, raw material prepare: select ripe lalang grass rhizome, lalang grass rhizome is cleaned, pull an oar with disintegrating apparatus after chopping, filter through 160-180 object screen cloth, obtain lalang grass rhizome just liquid and lalang grass rhizome first slag, in lalang grass rhizome first slag, add the pectase of the protease of its weight 0.05-0.08%, the cellulase of 0.2-0.3% and 0.02-0.06%, united hydrolysis 50-60min under the environment of 35-40 DEG C, filter through 100-120 eye mesh screen, obtained lalang grass rhizome liquid and lalang grass rhizome slag;
B, soya bean pretreatment: soya bean is put into its weight 2-3 water doubly, soak 20-24 hour, remove impurity, be filtered dry after rinsing well, put into digesting apparatus to cook, after taking out, cooling is squeezed into soya bean mud, and in soya bean mud, add the lalang grass rhizome just liquid of its weight 10-20%, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
C, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 100 weight portion, lalang grass rhizome liquid 20-25 weight portion, peameal 15-20 weight portion, wheat bran 10-20 weight portion, salt 15-18 weight portion, plant bent 4-6 weight portion, fully mix, stir, make sauce unstrained spirits;
D, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 16-20 DEG C, and fermentation time is 10-12 days; After primary fermentation terminates, add the lalang grass rhizome slag of sauce unstrained spirits weight 15-20%, the saccharomycete of 1-2%, the lactic acid bacteria of 0.2-0.3% in sauce unstrained spirits, fermentation temperature is 24-26 DEG C, fermentation 15-20 days; Later stage adds liquid at the beginning of the lalang grass rhizome of 10-15% in sauce unstrained spirits, and stir, fermentation temperature is 32-35 DEG C, and fermentation time is 20-25 days, obtained ripe sauce unstrained spirits;
E, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 16-20%, and filtrate staticly settles 6-8 days, then through plate and frame filter press press filtration, obtained lalang grass rhizome soy sauce;
F, sterilization: by lalang grass rhizome soy sauce sterilization 5-6min under 80-85 DEG C of environment;
G, packaging: packed with food-grade packing container by the lalang grass rhizome soy sauce after sterilization, through after the assay was approved, enter in drying, ventilated environment and store.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510086016.3A CN104543941A (en) | 2015-02-24 | 2015-02-24 | Processing method of couch grass root soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510086016.3A CN104543941A (en) | 2015-02-24 | 2015-02-24 | Processing method of couch grass root soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104543941A true CN104543941A (en) | 2015-04-29 |
Family
ID=53061864
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510086016.3A Pending CN104543941A (en) | 2015-02-24 | 2015-02-24 | Processing method of couch grass root soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104543941A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029352A (en) * | 2015-09-04 | 2015-11-11 | 刘永 | Processing method of caragana sinica root and gymnadenia cono-psea soybean sauce |
| CN105942447A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method for rehmannia leaf and wild honeysuckle flower soybean sauce |
| CN105995920A (en) * | 2016-06-18 | 2016-10-12 | 章新华 | Processing method of Japanese thistle herb root composite soy sauce |
| CN106107901A (en) * | 2016-06-26 | 2016-11-16 | 明毅强 | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
| CN107173782A (en) * | 2017-07-03 | 2017-09-19 | 芜湖市三山区绿色食品产业协会 | The processing method that Peony Root solidified soy sauce is harvested on mountain |
| CN107307383A (en) * | 2017-07-18 | 2017-11-03 | 周兆平 | The processing method of elecampane soy sauce |
| CN112450343A (en) * | 2020-12-01 | 2021-03-09 | 湖南康琪壹佰生物科技有限公司 | Health beverage for enhancing immunity and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689461A (en) * | 2004-04-20 | 2005-11-02 | 恒生食业有限责任公司 | A kind of plant water beverage and preparation method thereof |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN103907895A (en) * | 2014-03-30 | 2014-07-09 | 柴华 | Rhizome phragmitis soy sauce processing method |
-
2015
- 2015-02-24 CN CN201510086016.3A patent/CN104543941A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1689461A (en) * | 2004-04-20 | 2005-11-02 | 恒生食业有限责任公司 | A kind of plant water beverage and preparation method thereof |
| CN103340385A (en) * | 2013-07-16 | 2013-10-09 | 丁琴 | Multi-functional health care soy sauce and preparation method thereof |
| CN103907895A (en) * | 2014-03-30 | 2014-07-09 | 柴华 | Rhizome phragmitis soy sauce processing method |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029352A (en) * | 2015-09-04 | 2015-11-11 | 刘永 | Processing method of caragana sinica root and gymnadenia cono-psea soybean sauce |
| CN105942447A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method for rehmannia leaf and wild honeysuckle flower soybean sauce |
| CN105995920A (en) * | 2016-06-18 | 2016-10-12 | 章新华 | Processing method of Japanese thistle herb root composite soy sauce |
| CN106107901A (en) * | 2016-06-26 | 2016-11-16 | 明毅强 | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
| CN107173782A (en) * | 2017-07-03 | 2017-09-19 | 芜湖市三山区绿色食品产业协会 | The processing method that Peony Root solidified soy sauce is harvested on mountain |
| CN107307383A (en) * | 2017-07-18 | 2017-11-03 | 周兆平 | The processing method of elecampane soy sauce |
| CN112450343A (en) * | 2020-12-01 | 2021-03-09 | 湖南康琪壹佰生物科技有限公司 | Health beverage for enhancing immunity and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104543941A (en) | Processing method of couch grass root soybean sauce | |
| CN103045434B (en) | Medlar and trichosanthes kirilowii maxim wine and brewing method thereof | |
| CN103340387B (en) | Production method of sauce made of moringa oleifera leaves | |
| CN103740574A (en) | Method for brewing pomelo peel vinegar | |
| CN103865748B (en) | The making method of burdock vinegar | |
| CN104172096B (en) | A kind of preparation method of witloof soy sauce | |
| CN104982893A (en) | Preparation method for magnolia officinalis tea soy sauce | |
| CN105410860A (en) | Preparing method for dendrobe and stevia rebaudianum soy sauce | |
| CN105029352A (en) | Processing method of caragana sinica root and gymnadenia cono-psea soybean sauce | |
| CN106978327A (en) | A kind of brewage process of double leaf lily vinegar | |
| CN104651159A (en) | Brewing process of prickly pear fruit wine | |
| CN104059841B (en) | A kind of open country falls the brewing method of solanberry wine | |
| CN103907895A (en) | Rhizome phragmitis soy sauce processing method | |
| CN104172099A (en) | Production technology of rhaponticum uniflorum sauce | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| CN105602809A (en) | Brewage method of Damnacanthus indicus wine | |
| CN105995921A (en) | Making method of quince-hemistepta-lyrata fruit-vegetable healthcare soybean sauce | |
| CN104605326A (en) | Processing method for sophora fruit soy sauce | |
| CN107173782A (en) | The processing method that Peony Root solidified soy sauce is harvested on mountain | |
| CN103815469A (en) | Vinegar beverage with vital energy and blood nourishing effect | |
| CN105942447A (en) | Making method for rehmannia leaf and wild honeysuckle flower soybean sauce | |
| CN105950429A (en) | Brewing method of vinegar containing tassel type and endive | |
| CN1951226A (en) | Fat reducing lunch made by Chinese wolfberry medlar and preparation method thereof | |
| CN104939029A (en) | Mutton sweet soybean paste and preparation method thereof | |
| CN106107901A (en) | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150429 |