CN104799248A - Round koji making process utilizing soybean and flour as raw materials - Google Patents
Round koji making process utilizing soybean and flour as raw materials Download PDFInfo
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Abstract
The invention discloses a round koji making process utilizing soybean and flour as raw materials. The process comprises the following steps of 1) soaking the soybean; 2) steaming; 3) cooling; 4); inoculating and mixing the flour, namely inoculating koji extract into the cooled ripe soybean, adding the flour and mixing the raw materials to obtain a mixture; 5) feeding, namely inputting the mixture into a koji chamber of a round koji maker; 6), cultivating yeast for making hard liquor, namely cultivating the mixture in the koji chamber of the round koji maker, specifically including the steps of earlier-stage cultivation, primary koji turning after the earlier-stage cultivation, middle-stage cultivation, secondary koji turning after the middle-stage cultivation, later-stage cultivation, tertiary koji turning after the later-stage cultivation, and terminal-stage cultivation in sequence; 7) discharging koji, namely after cultivation of the yeast for making the hard liquor is finished, pumping the yeast for making hard liquor, which is mixed with saline, into an airing tank. The process can be used for solving the problem of hardening during a cultivation process of the yeast for making the hard liquor, improving the quality of the yeast for making the hard liquor and lowering the labor cost; furthermore, the yeast for making the hard liquor, prepared by the process, has the characteristics of less quantity of infectious microbes and high enzyme activity.
Description
Technical field
The invention belongs to soy sauce seasoning production technical field, be specifically related to a kind of round koji-maker technique being raw material with soya bean, flour.
Background technology
Although China's fermented sauce has long history, Technology of Brewing Soy Sauce still lags behind Japan, for many years, each soy sauce enterprise of China introduces large quantities of soy sauce brewing technology, new equipment from Japan, for major contribution has been made in the development of China's soy sauce industry.In recent years, koji making disc machine and corresponding yeast-making technology are promoted comparatively fast with the advantage that it improves sauce daqu quality, reduce cost of labor at home, but it is succeed in the koji of raw material that this equipment and technique thereof only fry wheat at dregs of beans, and for the soya bean of Chinese tradition, flour material, and inapplicable, there is following problem: 1, flour particle degree is little, easily spill from koji tray sieve aperture, its impact caused is, leaks material serious, needs at the bottom of more labor cleaning's koji tray.2, under same boiling level, soy noodle powder raw material moisture is higher, and its mixture moisture is generally at 50%-55%, and its impact caused is, if the auger that the song material usage operation just dropped into is violent, can be twisted into pureed.3, soy noodle powder raw material more easily hardens in cultivation Daqu process.There is the problem that miscellaneous bacteria number is many, enzyme work is low in 4, obtained Daqu.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of round koji-maker technique being raw material with soya bean, flour, this technique can solve soya bean, flour material is cultivating the problem hardened in Daqu process, can improve spirit quality, reduce cost of labor; Meanwhile, the Daqu that this technique obtains has the advantages that miscellaneous bacteria number is few, enzyme work is high.
Realize object of the present invention to reach by taking following technical scheme:
With the round koji-maker technique that soya bean, flour are raw material, comprise the steps:
1) steep beans: select non-transgenic soya bean, through removal of impurities, drop into bean soaking tank, add the 2.3-2.5 water doubly accounting for soya bean weight, steeping the beans time summer is 4-10h, and steeping the beans time winter is 8-16h;
2) boiling: carry out boiling to the soya bean soaked, obtains ripe beans; The water content of ripe beans should control at 55%-60%; Ripe beans should thoroughly well cooked but not mushy, full grains are not half-cooked;
3) cool: ripe beans are cooled to less than 39 DEG C;
4) breading is inoculated: in the bent essence of inoculation in cooled ripe beans, then add flour, use auger spice even, obtain compound; The addition of described bent essence is the 0.02-1.00% of ripe beans weight, and the addition of described flour is the 20%-70% of ripe beans weight;
Described Qu Jingwei adopts prolease activity and the higher aspergillus oryzae of saccharifying enzymic activity and aspergillus niger through super-dry, the effective spore of separation and Extraction, packs and forms.The spore count of bent essence can reach 2 × 1010/more than g.The local flavor of flour paste, beans sauce can be improved, the ripe speed of class can be accelerated again, shorten fermentation time.
5) charging: compound is inputted in the deep closet of koji making disc machine by conveyer belt, bent material of raking, is set to 30-50Hz by disk running frequency in fill process;
6) Daqu is cultivated: compound is cultivated in the deep closet of koji making disc machine, obtains Daqu; Daqu is cultivated and is in turn included the following steps: early stage cultivates, after cultivating early stage, carry out first time pine cultivates in bent, mid-term, carries out that second time pine is bent, the later stage cultivates, after the later stage cultivates, carry out third time loose song, cultivation in latter stage after cultivating mid-term;
7) go out song: after Daqu has been cultivated, arranging disk running frequency is 15-50Hz, is pumped into by the Daqu of mixed salt and shines in tank.
As preferably, in step 2) in, adopt rotating type high-pressure digester or continuous cooking machine to carry out boiling to the soya bean soaked.
As preferably, in step 3) in, adopt forced draft cooling conveyer belt that ripe beans are cooled to less than 39 DEG C, forced draft cooling conveyer belt is equipped with the enclosure structure preventing dust from falling into.
As preferably, step 5) in, before charging, need carry out shop fixtures with cultured Daqu, shop fixtures amount is to be advisable without exposed koji tray.
As preferably, step 5) in, the operation of raking after charging completes, must not use auger to rake, and should use gentle artificial rake, manually rakes.
As preferably, in step 6) in Daqu incubation, concrete processing procedure is as follows:
Early stage cultivates: blower fan set of frequency is 25-30Hz, and the equal temperature control of bent material is 25-34 DEG C, and this phases-time is 8-15h;
Pine song for the first time: in earlier stage after incubation, song expects to start to sprout mycelia, and starts to harden, and temperature rises gradually, now carries out first time pine song; For the first time in loose bent process, disk set of frequency is 40-50Hz;
Mid-term cultivates: blower fan set of frequency is 30-50Hz, and the equal temperature control of bent material is 34-40 DEG C, and this phases-time is 8-15h;
Second time pine song: after cultivating mid-term, bent material hardens again, and carry out second time pine song, in the loose bent process of second time, disk set of frequency is 40-50Hz;
Later stage cultivates: blower fan set of frequency is 30-50Hz, and the equal temperature control of bent material is 30-36 DEG C, and this phases-time is 8-12h;
Third time is loose bent: after later stage cultivation, and song material hardens for the third time, and carry out third time pine song, for the third time in loose bent process, disk set of frequency is 40-50Hz;
Latter stage cultivates: blower fan set of frequency is 30-50Hz, and the equal temperature control of bent material is 25-30 DEG C, and this phases-time is 4-12h.
Adopt three pines bent, be conducive to impelling fungal hyphae to breed further, increase aspergillus neutral protein enzyme secretion.
As preferably, step 6) the Daqu whole process of cultivating is all without the need to carrying out humidification.The breeding preventing miscellaneous bacteria is conducive under low moisture condition.
As preferably, step 7) in, the Daqu of mixed salt pumped into shine in tank by going out bent auger, vavuum pump, screw pump, the addition of salt solution be the 2.0-2.2 of soya bean material quantity doubly.
Beneficial effect of the present invention is:
1, the present invention will be applicable to dregs of beans, fry the round koji-maker technique of wheat raw material, after improving the parameter of step and each step of optimization, introduce in soya bean, flour material koji, the new technology formed can solve soya bean, flour material is cultivating the problem hardened in Daqu process, is conducive to improving spirit quality, reducing cost of labor.Meanwhile, the Daqu that this technique obtains has the advantages that miscellaneous bacteria number is few, enzyme work is high.
2, inventor's research draws, the Daqu miscellaneous bacteria digital display work obtained through present invention process is less than existing Quchi yeast-making technology.Reason has two: one, and whole yeast making process does not carry out humidification, is conducive to preventing miscellaneous bacteria from breeding; Its two, koji making disc machine used, its structure is stainless steel structure, without corner or spot as yet untouched by a clean-up campaign, effectively can prevent bacteria breed.
3, inventor's research draws, adopt three loose songs that fungal hyphae can be impelled to breed further, obtained Daqu neutral proteinase is significantly higher than existing Quchi yeast-making technology, meanwhile, can solve the problem that Daqu hardens.
4, inventor's research draws, the present invention controls to going out Qu Junwei automation from pan feeding, and staff labor intensity is little, and unit labour cost is significantly lower than existing Quchi yeast-making technology.
Detailed description of the invention
Below, in conjunction with detailed description of the invention, the present invention is described further:
Embodiment 1:
With the round koji-maker technique that soya bean, flour are raw material, comprise the steps:
1) steep beans: select non-transgenic soya bean, through removal of impurities, drop into bean soaking tank, add the water of 2.5 times that account for soya bean weight, the bubble beans time is 8h (when daily temperature is 19 DEG C).
2) boiling: adopt rotating type high-pressure digester to carry out boiling to the soya bean soaked, obtain ripe beans; The water content of ripe beans should control at 55%-60%; Ripe beans should thoroughly well cooked but not mushy, full grains are not half-cooked; Vapour pressure is 0.14Mpa, digestion time 10min.
3) cool: adopt forced draft cooling conveyer belt that ripe beans are cooled to rapidly 39 DEG C, forced draft cooling conveyer belt is equipped with the enclosure structure preventing dust from falling into.
4) breading is inoculated: in the bent essence of inoculation in cooled ripe beans, then add flour, use auger spice even, obtain compound; The addition of described bent essence is 0.04% of ripe beans weight, and the addition of described flour is 40% of ripe beans weight;
Described Qu Jingwei adopts prolease activity and the higher aspergillus oryzae of saccharifying enzymic activity and aspergillus niger through super-dry, the effective spore of separation and Extraction, packs and forms.The spore count of bent essence can reach 2 × 10
10individual/more than g.The local flavor of soy sauce can be improved, the ripe speed of soy sauce can be accelerated again, shorten fermentation time.
5) charging: compound is inputted in the deep closet of koji making disc machine by conveyer belt, bent material of raking, is set to 50Hz by disk running frequency in fill process; Before charging, need carry out shop fixtures with cultured Daqu, shop fixtures amount is to be advisable without exposed koji tray.Operation of raking after charging completes, must not use auger to rake, and should use gentle artificial rake, manually rakes.
6) Daqu is cultivated: compound is cultivated in the deep closet of koji making disc machine, in turn include the following steps: early stage cultivates, after cultivating early stage, carry out first time pine cultivates in bent, mid-term, after cultivating mid-term, carry out that second time pine is bent, the later stage cultivates, after the later stage cultivates, carry out third time loose song, cultivation in latter stage;
In Daqu incubation, concrete processing procedure is as follows:
Early stage cultivates: blower fan set of frequency is 25Hz, and the equal temperature control of bent material is 28-34 DEG C, and this phases-time is 15h;
Pine song for the first time: in earlier stage after incubation, song expects to start to sprout mycelia, and starts to harden, and temperature rises gradually, now carries out first time pine song; For the first time in loose bent process, disk set of frequency is 50Hz, 1h consuming time.
Mid-term cultivates: blower fan set of frequency is 50Hz, and the equal temperature control of bent material is 34-40 DEG C, and this phases-time is 8h;
Second time pine song: after cultivating mid-term, bent material hardens again, and carry out second time pine song, in the loose bent process of second time, disk set of frequency is 50Hz, 1h consuming time.
Later stage cultivates: blower fan set of frequency is 40Hz, and the equal temperature control of bent material is 30-36 DEG C, and this phases-time is 8h;
Third time is loose bent: after later stage cultivation, and song material hardens for the third time, and carry out third time pine song, for the third time in loose bent process, disk set of frequency is 50Hz, 1h consuming time.
Latter stage cultivates: blower fan set of frequency is 30Hz, and the equal temperature control of bent material is 25-30 DEG C, and this phases-time is 10h.
Adopt three pines bent, be conducive to impelling fungal hyphae to breed further, increase aspergillus neutral protein enzyme secretion.
The whole process that Daqu is cultivated is all without the need to carrying out humidification.The breeding preventing miscellaneous bacteria is conducive under low moisture condition.
7) go out song: after Daqu has been cultivated, arranging disk running frequency is 15Hz, pumps in solarization tank by going out bent auger, vavuum pump, screw pump by the Daqu of mixed salt; The addition of salt solution is 2.0 times of soya bean material quantity.
Embodiment 2:
With the round koji-maker technique that soya bean, flour are raw material, comprise the steps:
1) steep beans: select non-transgenic soya bean, through removal of impurities, drop into bean soaking tank, add the water of 2.3 times that account for soya bean weight, the bubble beans time is 9h (when daily temperature is 16.5 DEG C).
2) boiling: adopt rotating type high-pressure digester to carry out boiling to the soya bean soaked, obtain ripe beans; The water content of ripe beans should control at 55%-60%; Ripe beans should thoroughly well cooked but not mushy, full grains are not half-cooked; Vapour pressure is 0.12Mpa, digestion time 12min.
3) cool: adopt forced draft cooling conveyer belt that ripe beans are cooled to rapidly 39 DEG C, forced draft cooling conveyer belt is equipped with the enclosure structure preventing dust from falling into.
4) breading is inoculated: in the bent essence of inoculation in cooled ripe beans, then add flour, use auger spice even, obtain compound; The addition of described bent essence is 0.04% of ripe beans weight, and the addition of described flour is 30% of ripe beans weight;
Described Qu Jingwei adopts prolease activity and the higher aspergillus oryzae of saccharifying enzymic activity and aspergillus niger through super-dry, the effective spore of separation and Extraction, packs and forms.The spore count of bent essence can reach 2 × 10
10individual/more than g.The local flavor of soy sauce can be improved, the ripe speed of soy sauce can be accelerated again, shorten fermentation time.
5) charging: compound is inputted in the deep closet of koji making disc machine by conveyer belt, bent material of raking, is set to 40Hz by disk running frequency in fill process; Before charging, need carry out shop fixtures with cultured Daqu, shop fixtures amount is to be advisable without exposed koji tray.Operation of raking after charging completes, must not use auger to rake, and should use gentle artificial rake, manually rakes.
6) Daqu is cultivated: compound is cultivated in the deep closet of koji making disc machine, in turn include the following steps: early stage cultivates, after cultivating early stage, carry out first time pine cultivates in bent, mid-term, after cultivating mid-term, carry out that second time pine is bent, the later stage cultivates, after the later stage cultivates, carry out third time loose song, cultivation in latter stage;
In Daqu incubation, concrete processing procedure is as follows:
Early stage cultivates: blower fan set of frequency is 20Hz, and the equal temperature control of bent material is 28-34 DEG C, and this phases-time is 14h;
Pine song for the first time: in earlier stage after incubation, song expects to start to sprout mycelia, and starts to harden, and temperature rises gradually, now carries out first time pine song; For the first time in loose bent process, disk set of frequency is 50Hz, 1h consuming time.
Mid-term cultivates: blower fan set of frequency is 45Hz, and the equal temperature control of bent material is 34-40 DEG C, and this phases-time is 9h;
Second time pine song: after cultivating mid-term, bent material hardens again, and carry out second time pine song, in the loose bent process of second time, disk set of frequency is 50Hz, 1h consuming time.
Later stage cultivates: blower fan set of frequency is 45Hz, and the equal temperature control of bent material is 30-36 DEG C, and this phases-time is 8h;
Third time is loose bent: after later stage cultivation, and song material hardens for the third time, and carry out third time pine song, for the third time in loose bent process, disk set of frequency is 50Hz, 1h consuming time.
Latter stage cultivates: blower fan set of frequency is 25Hz, and the equal temperature control of bent material is 25-30 DEG C, and this phases-time is 10h.
Adopt three pines bent, be conducive to impelling fungal hyphae to breed further, increase aspergillus neutral protein enzyme secretion.
The whole process that Daqu is cultivated is all without the need to carrying out humidification.The breeding preventing miscellaneous bacteria is conducive under low moisture condition.
7) go out song: after Daqu has been cultivated, arranging disk running frequency is 15Hz, pumps in solarization tank by going out bent auger, vavuum pump, screw pump by the Daqu of mixed salt; The addition of salt solution is 2.2 times of soya bean material quantity.
Comparative example 1:
Quchi yeast-making technology, comprises the steps:
1) beans are steeped identical with embodiment 1 to inoculation breading operation
2) charging: compound is inputted Quchi Material feeding trolley by conveyer belt, by 4 employee compositions by the song material uniform spreading in Material feeding trolley in ferment pond, ferment completes Daqu at the bottom of pond in advance, open blower fan.
3) early stage cultivate: by heater, opening and closing door and window, opening and closing ventilating opening mode to song material temperature control at 28-32 DEG C, this phases-time is 12h.
4) first time is loose bent: carry out first time pine song after cultivating early stage.
5) mid-term cultivate: by heater, humidifier, opening and closing door and window, opening and closing ventilating opening mode to song material temperature control at 36-40 DEG C, humidity 90%, this phases-time is 8h.
6) second time pine song: after cultivating mid-term, bent material hardens again, and carry out second time pine song, loose bent process is bent with first time pine.
7) later stage cultivate: by heater, opening and closing door and window, opening and closing ventilating opening mode to song material temperature control at 30-36 DEG C, this phases-time is 10h.
8) third time is loose bent: after later stage cultivation, and bent material hardens for the third time, and carry out third time pine song, loose bent process is bent with first and second pine.
9) cultivate latter stage: by heater, opening and closing door and window, opening and closing ventilating opening mode to song material temperature control 25-30 DEG C, this phases-time is 12h.
10) song is gone out: pumped in solarization tank by the Daqu of mixed salt by going out bent auger, vavuum pump, screw pump.
By embodiment 1, embodiment 2 compared with comparative example 1, the miscellaneous bacteria number of gained Daqu, neutral protease, koji efficiency (unit man-hour produce the quality of the corresponding raw material of Daqu, kg/ man-hour), specifically can see table 1.
Table 1 embodiment 1, embodiment 2 and comparative example 1 process ration
As shown in Table 1, compare the Quchi yeast-making technology described in ratio 1, embodiment 1 and the Daqu miscellaneous bacteria number obtained by embodiment 2 less, neutral protease is higher, can significantly improve koji efficiency.
For a person skilled in the art, according to technical scheme described above and design, other various corresponding change and distortion can be made, and all these change and distortion all should belong within the protection domain of the claims in the present invention.
Claims (8)
1., with the round koji-maker technique that soya bean, flour are raw material, it is characterized in that, comprise the steps:
1) steep beans: select soya bean, through removal of impurities, drop into bean soaking tank, add the 2.3-2.5 water doubly accounting for soya bean weight, steeping the beans time summer is 4-10h, and steeping the beans time winter is 8-16h;
2) boiling: carry out boiling to the soya bean soaked, obtains ripe beans; The water content of ripe beans should control at 55%-60%;
3) cool: ripe beans are cooled to less than 39 DEG C;
4) breading is inoculated: in the bent essence of inoculation in cooled ripe beans, then add flour, use auger spice even, obtain compound; The addition of described bent essence is the 0.02-1.00% of ripe beans weight, and the addition of described flour is the 20%-70% of ripe beans weight;
5) charging: compound is inputted in the deep closet of koji making disc machine by conveyer belt, bent material of raking, is set to 30-50Hz by disk running frequency in fill process;
6) Daqu is cultivated: compound is cultivated in the deep closet of koji making disc machine, obtains Daqu; Daqu is cultivated and is in turn included the following steps: early stage cultivates, after cultivating early stage, carry out first time pine cultivates in bent, mid-term, carries out that second time pine is bent, the later stage cultivates, after the later stage cultivates, carry out third time loose song, cultivation in latter stage after cultivating mid-term;
7) go out song: after Daqu has been cultivated, arranging disk running frequency is 15-50Hz, is pumped into by the Daqu of mixed salt and shines in tank.
2. the round koji-maker technique that is raw material with soya bean, flour according to claim 1, is characterized in that: in step 2) in, adopt rotating type high-pressure digester or continuous cooking machine to carry out boiling to the soya bean soaked.
3. the round koji-maker technique that is raw material with soya bean, flour according to claim 1, it is characterized in that: in step 3) in, adopt forced draft cooling conveyer belt that ripe beans are cooled to less than 39 DEG C, forced draft cooling conveyer belt is equipped with the enclosure structure preventing dust from falling into.
4. the round koji-maker technique that is raw material with soya bean, flour according to claim 1, is characterized in that: step 5) in, before charging, need carry out shop fixtures with cultured Daqu, shop fixtures amount is to be advisable without exposed koji tray.
5. the round koji-maker technique that is raw material with soya bean, flour according to claim 1, is characterized in that: step 5) in, after charging completes, use gentle artificial rake, manually rake.
6. the round koji-maker technique that is raw material with soya bean, flour according to claim 1, is characterized in that, in step 6) in Daqu incubation, concrete processing procedure is as follows:
Early stage cultivates: blower fan set of frequency is 25-30Hz, and the equal temperature control of bent material is 25-34 DEG C, and this phases-time is 8-15h;
Pine song for the first time: in earlier stage after incubation, song expects to start to sprout mycelia, and starts to harden, and temperature rises gradually, now carries out first time pine song; For the first time in loose bent process, disk set of frequency is 40-50Hz;
Mid-term cultivates: blower fan set of frequency is 30-50Hz, and the equal temperature control of bent material is 34-40 DEG C, and this phases-time is 8-15h;
Second time pine song: after cultivating mid-term, bent material hardens again, and carry out second time pine song, in the loose bent process of second time, disk set of frequency is 40-50Hz;
Later stage cultivates: blower fan set of frequency is 30-50Hz, and the equal temperature control of bent material is 30-36 DEG C, and this phases-time is 8-12h;
Third time is loose bent: after later stage cultivation, and song material hardens for the third time, and carry out third time pine song, for the third time in loose bent process, disk set of frequency is 40-50Hz;
Latter stage cultivates: blower fan set of frequency is 30-50Hz, and the equal temperature control of bent material is 25-30 DEG C, and this phases-time is 4-12h.
7. the round koji-maker technique that is raw material with soya bean, flour according to claim 1, is characterized in that: step 6) the Daqu whole process of cultivating is all without the need to carrying out humidification.
8. the round koji-maker technique that is raw material with soya bean, flour according to claim 1, it is characterized in that: step 7) in, pump in solarization tank by going out bent auger, vavuum pump, screw pump by the Daqu of mixed salt, the addition of salt solution is 2.0-2.2 times of soya bean material quantity.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106867914A (en) * | 2016-12-27 | 2017-06-20 | 李锦记（新会）食品有限公司 | A kind of production method and its equipment of aspergillus oryzae conidia powder |
| CN106912889A (en) * | 2015-12-28 | 2017-07-04 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method |
| CN110101015A (en) * | 2019-04-12 | 2019-08-09 | 广东美味鲜调味食品有限公司 | A kind of brewage process of soya sauce sauce embryo |
| CN112617171A (en) * | 2020-12-31 | 2021-04-09 | 烟台欣和企业食品有限公司 | Sweet fermented flour paste and preparation method thereof |
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| CN102972737A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | High-vegetable protein original-brewing soy sauce and production method thereof |
| CN104381964A (en) * | 2014-12-04 | 2015-03-04 | 滕州市鼎盛酿造有限责任公司 | Process for fermenting soy sauce through biological enzymolysis |
| CN104473128A (en) * | 2014-12-23 | 2015-04-01 | 重庆多邦食品有限公司 | Production method of spicy and hot soybean sauce |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972737A (en) * | 2012-12-14 | 2013-03-20 | 孙德善 | High-vegetable protein original-brewing soy sauce and production method thereof |
| CN104381964A (en) * | 2014-12-04 | 2015-03-04 | 滕州市鼎盛酿造有限责任公司 | Process for fermenting soy sauce through biological enzymolysis |
| CN104473128A (en) * | 2014-12-23 | 2015-04-01 | 重庆多邦食品有限公司 | Production method of spicy and hot soybean sauce |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106912889A (en) * | 2015-12-28 | 2017-07-04 | 广东美味鲜调味食品有限公司 | A kind of soy sauce brewing method |
| CN106867914A (en) * | 2016-12-27 | 2017-06-20 | 李锦记（新会）食品有限公司 | A kind of production method and its equipment of aspergillus oryzae conidia powder |
| CN110101015A (en) * | 2019-04-12 | 2019-08-09 | 广东美味鲜调味食品有限公司 | A kind of brewage process of soya sauce sauce embryo |
| CN112617171A (en) * | 2020-12-31 | 2021-04-09 | 烟台欣和企业食品有限公司 | Sweet fermented flour paste and preparation method thereof |
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| CN104799248B (en) | 2018-01-09 |
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