CN104982893A - Preparation method for magnolia officinalis tea soy sauce - Google Patents
Preparation method for magnolia officinalis tea soy sauce Download PDFInfo
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- CN104982893A CN104982893A CN201510376731.0A CN201510376731A CN104982893A CN 104982893 A CN104982893 A CN 104982893A CN 201510376731 A CN201510376731 A CN 201510376731A CN 104982893 A CN104982893 A CN 104982893A
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Abstract
The invention discloses a preparation method for a magnolia officinalis tea soy sauce. According to the preparation method, magnolia officinalis leaves and tea are taken as raw materials, and the main steps comprise preparation of a tea powder extract, pretreatment of the raw materials, first filtration, enzyme treatment and secondary filtration, that is, the magnolia officinalis tea soy sauce is prepared through the following steps: pretreatment of soybeans, mixing, inoculation, fermentation, squeezing, filtration, sterilization, packaging and the like. The preparation method has the advantages that the tea powder extract is adopted for soaking and pulping, so that loss of nutriments in the magnolia officinalis leaves is avoided; composite enzyme treatment is conducted on the pulp of the magnolia officinalis leaves, so that the utilization ratio of the magnolia officinalis leaves is greatly improved; the magnolia officinalis tea soy sauce obtained according to the preparation method is stable in quality; the production process is simple and easy to master; the finished product of the magnolia officinalis tea soy sauce is mellow in nature and balanced in nutrition, and has the efficacies of promoting the circulation of qi to eliminate food stagnancy, eliminating dampness to eliminate fullness, and reducing the adverse flow of qi to relieve asthma.
Description
Technical field
The present invention relates to a kind of preparation method of soy sauce, refer in particular to a kind of with the preparation method of bark of official magnolia tea soy sauce.
Background technology
The bark of official magnolia, another name purple Piao, Wen Piao etc. are the dry dry hide of Magnoliaceae, the magnolia bark of official magnolia or Magnolia bilola, Gen Pi and branch skin.Bitter, pungent, warm in nature, return the spleen channel, stomach through, large intestine channel.Its medicinal part of the bark of official magnolia is bark, also has the record of being used as medicine with its bud.The bark of official magnolia is deciduous tree, its leaf is large-scale, autumn can wither and fall by nature, next year sends out young leaves again, resource extremely enriches the primary stage that Leaf of Magnolia officinalis is still in deep processing, as application number be the patent disclosure of 201310005796.5 a kind of Leaf of Magnolia officinalis drink and processing method thereof, the deep processing for Leaf of Magnolia officinalis provide one by way of, but with the soy sauce that Leaf of Magnolia officinalis, tea make for raw material, there is not yet relevant report and launch.
Summary of the invention
Technical problem to be solved by this invention is for raw material with the bark of official magnolia, tea, adopt bark of official magnolia tea soy sauce prepared by the steps such as the preparation of tea powder extract, raw material preparations, combined inoculation, fermentation, the clear promoting the circulation of qi making soy sauce have Leaf of Magnolia officinalis tea disappears the health-care efficacies such as long-pending, eliminating dampness is removed expires, relieving asthma.
The technical solution adopted for the present invention to solve the technical problems: a kind of preparation method of bark of official magnolia tea soy sauce, is characterized in that adopting following steps:
A preparation method for bark of official magnolia tea soy sauce, is characterized in that, described preparation method adopts following steps:
Prepared by A, tea powder extract: 7kg green tea, the white tea of 2kg, 2kg black tea, 2kg honeysuckle, 2kg sophora flower are placed on after carrying out clear water drip washing in the water of 30kg and are extracted, it is 80 DEG C that extraction temperature controls, time controling is 60min, re-extract 5 times, extract is mixed, 10% of original volume is concentrated into, obtained tea powder extract and tea powder filter residue under the environment of 75 DEG C;
B, raw material prepare: select fresh Leaf of Magnolia officinalis, cushaw leaf, Chinese sumac leaf, grape leaf, 10kg Leaf of Magnolia officinalis, 2kg cushaw leaf, 2kg Chinese sumac leaf, 2kg grape leaf are mixed clean, the tea powder extract putting into 12kg after chopping carries out immersion 50min, carry out after immersion pulling an oar with disintegrating apparatus, obtained bark of official magnolia slurries, the cellulase of 0.05kg, the pectase of 0.02kg is added in 10kg bark of official magnolia slurries, united hydrolysis 40min under the environment of 55 DEG C, filter through 150 eye mesh screens, obtained bark of official magnolia juice and bark of official magnolia slag;
C, soya bean pretreatment: the water of 35kg will be put into after 10kg soya bean, 2kg sword bean, 2kg Chinese yam block, the mixing of 2kg lily block, soak 12h, 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 10kg soya bean mud, add bark of official magnolia juice, the Radix changii powder of 2kg, the 2kg fig powder of 5kg, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
D, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, bark of official magnolia slag 3.8kg, mushroom powder 1.6kg, black bean powder 1.2kg, wheat bran 1kg, broad bean powder 1kg, red date powder 1kg, licorice powder 1kg, tangerine peel powder 1kg, salt 1.8kg, plant bent 1kg, abundant mixing, stir, make sauce unstrained spirits;
E, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 25 DEG C, and fermentation time is 18 days; After primary fermentation terminates, in 10kg sauce unstrained spirits, add the tea powder filter residue of 5kg, the saccharomycete of 0.6kg, the lactic acid bacteria of 0.08kg, fermentation temperature is 30 DEG C, ferments 23 days; Later stage adds the bark of official magnolia juice of 2.5kg, the tea powder extract of 1.8kg in 10kg sauce unstrained spirits, and stir, fermentation temperature is 36 DEG C, and fermentation time is 28 days, obtained ripe sauce unstrained spirits;
F, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 8%, and filtrate staticly settles 15 days, then through plate and frame filter press press filtration, obtained bark of official magnolia tea soy sauce;
G, sterilization: by bark of official magnolia tea soy sauce sterilization 8min under 90 DEG C of environment;
H, packaging: the bark of official magnolia tea soy sauce food-grade packing container after sterilization is packed, through after the assay was approved, enters in drying, ventilated environment and store.
Beneficial effect: Leaf of Magnolia officinalis adopts tea powder extract to carry out immersion making beating by the present invention, avoid the loss of Leaf of Magnolia officinalis nutriment, complex enzyme process is carried out to Leaf of Magnolia officinalis slurries, substantially increase the utilization rate of Leaf of Magnolia officinalis, bark of official magnolia tea soy sauce provided by the invention has the advantage that stay in grade, manufacture craft are simply easy to grasp, finished product soy sauce makings sweet-smelling, balanced in nutrition, there is promoting the circulation of qi and disappear long-pending, eliminating dampness except effects such as full, relieving asthmas.
Detailed description of the invention
Embodiment one:
A preparation method for bark of official magnolia tea soy sauce, is characterized in that, described preparation method adopts following steps:
Prepared by A, tea powder extract: be placed in the water of 10kg after 10kg black tea is carried out clear water drip washing and extract, it is 80 DEG C that extraction temperature controls, time controling is 30min, re-extract 3 times, extract is mixed, 24% of original volume is concentrated into, obtained tea powder extract and tea powder filter residue under the environment of 65 DEG C;
B, raw material prepare: select fresh Leaf of Magnolia officinalis, 10kg Leaf of Magnolia officinalis is cleaned, the tea powder extract putting into 7kg after chopping carries out immersion 40min, carry out after immersion pulling an oar with disintegrating apparatus, obtained bark of official magnolia slurries, add the cellulase of 0.02kg, the pectase of 0.004kg, united hydrolysis 60min under the environment of 40 DEG C in 10kg bark of official magnolia slurries, filter through 100 eye mesh screens, obtained bark of official magnolia juice and bark of official magnolia slag;
C, soya bean pretreatment: water 10kg soya bean being put into 20kg, soak 15h, removes impurity, be filtered dry after rinsing well, put into digesting apparatus and cook, after taking out, cooling is squeezed into soya bean mud, and in 10kg soya bean mud, add the bark of official magnolia juice of 2kg, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
D, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, bark of official magnolia slag 4kg, mushroom powder 2kg, black bean powder 1.8kg, wheat bran 1.5kg, salt 1kg, plant bent 0.6kg, fully mix, stir, make sauce unstrained spirits;
E, 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, in 10kg sauce unstrained spirits, add the tea powder filter residue of 3kg, the saccharomycete of 0.2kg, the lactic acid bacteria of 0.03kg, fermentation temperature is 30 DEG C, ferments 15 days; Later stage adds the bark of official magnolia juice of 1kg, the tea powder extract of 1kg in 10kg sauce unstrained spirits, and stir, fermentation temperature is 32 DEG C, and fermentation time is 25 days, obtained ripe sauce unstrained spirits;
F, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 10%, and filtrate staticly settles 8 days, then through plate and frame filter press press filtration, obtained bark of official magnolia tea soy sauce;
G, sterilization: by bark of official magnolia tea soy sauce sterilization 6min under 80 DEG C of environment;
H, packaging: the bark of official magnolia tea soy sauce food-grade packing container after sterilization is packed, through after the assay was approved, enters in drying, ventilated environment and store.
Embodiment two:
A preparation method for bark of official magnolia tea soy sauce, is characterized in that, described preparation method adopts following steps:
Prepared by A, tea powder extract: 10kg green tea, 2kg jasmine tea, 2kg oriental cherry are placed on after carrying out clear water drip washing in the water of 22kg and extract, it is 90 DEG C that extraction temperature controls, time controling is 35min, re-extract 4 times, extract is mixed, 16% of original volume is concentrated into, obtained tea powder extract and tea powder filter residue under the environment of 75 DEG C;
B, raw material prepare: select fresh Leaf of Magnolia officinalis, loguat leaf, tarragon, mulberry leaf, 7kg Leaf of Magnolia officinalis, 2kg loguat leaf, 1kg tarragon, 1kg mulberry leaf are mixed clean, the tea powder extract putting into 9kg after chopping carries out immersion 50min, carry out after immersion pulling an oar with disintegrating apparatus, obtained bark of official magnolia slurries, the cellulase of 0.03kg, the pectase of 0.008kg is added in 10kg bark of official magnolia slurries, united hydrolysis 55min under the environment of 48 DEG C, filter through 120 eye mesh screens, obtained bark of official magnolia juice and bark of official magnolia slag;
C, soya bean pretreatment: water 10kg soya bean, 2kg red bean being put into 25kg, soak 12h, 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 adds the bark of official magnolia juice of 3kg in 10kg soya bean mud, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
D, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, bark of official magnolia slag 5kg, mushroom powder 2.5kg, black bean powder 2kg, wheat bran 2kg, radix polygonati officinalis powder 1kg, ginkgo powder 1kg, salt 1.3kg, plant bent 0.8kg, fully mix, stir, make sauce unstrained spirits;
E, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 21 DEG C, and fermentation time is 10 days; After primary fermentation terminates, in 10kg sauce unstrained spirits, add the tea powder filter residue of 3.5kg, the saccharomycete of 0.4kg, the lactic acid bacteria of 0.05kg, fermentation temperature is 33 DEG C, ferments 18 days; Later stage adds the bark of official magnolia juice of 2kg, the tea powder extract of 1.5kg in 10kg sauce unstrained spirits, and stir, fermentation temperature is 38 DEG C, and fermentation time is 27 days, obtained ripe sauce unstrained spirits;
F, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 8%, and filtrate staticly settles 12 days, then through plate and frame filter press press filtration, obtained bark of official magnolia tea soy sauce;
G, sterilization: by bark of official magnolia tea soy sauce sterilization 4min under 88 DEG C of environment;
H, packaging: the bark of official magnolia tea soy sauce food-grade packing container after sterilization is packed, through after the assay was approved, enters in drying, ventilated environment and store.
Embodiment three:
A preparation method for bark of official magnolia tea soy sauce, is characterized in that, described preparation method adopts following steps:
Prepared by A, tea powder extract: 8kg black tea, the white tea of 3kg, 2kg peony, 2kg poplar bloassom are placed on after carrying out clear water drip washing in the water of 25kg and are extracted, it is 86 DEG C that extraction temperature controls, time controling is 40min, re-extract 3 times, extract is mixed, 15% of original volume is concentrated into, obtained tea powder extract and tea powder filter residue under the environment of 72 DEG C;
B, raw material prepare: select fresh Leaf of Magnolia officinalis, leaf of Moringa, Negundo Chastetree Leaf, root of bidentate achyranthes chrysanthemum leaf, 8kg Leaf of Magnolia officinalis, 3kg leaf of Moringa, 2kg Negundo Chastetree Leaf, 1kg root of bidentate achyranthes chrysanthemum leaf are mixed clean, the tea powder extract putting into 10kg after chopping carries out immersion 60min, carry out after immersion pulling an oar with disintegrating apparatus, obtained bark of official magnolia slurries, the cellulase of 0.04kg, the pectase of 0.01kg is added in 10kg bark of official magnolia slurries, united hydrolysis 60min under the environment of 50 DEG C, filter through 140 eye mesh screens, obtained bark of official magnolia juice and bark of official magnolia slag;
C, soya bean pretreatment: the water of 30kg will be put into after 10kg soya bean, 2kg kidney bean, the mixing of 2kg mung bean, soak 10h, 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 adds the bark of official magnolia juice of 4kg, the burdock powder of 2kg in 10kg soya bean mud, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
D, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, bark of official magnolia slag 3.5kg, mushroom powder 2kg, black bean powder 1.5kg, wheat bran 1kg, sorghum flour 1kg, peameal 1kg, lotus nut starch 1kg, salt 1.5kg, plant bent 0.9kg, fully mix, stir, make sauce unstrained spirits;
E, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 23 DEG C, and fermentation time is 15 days; After primary fermentation terminates, in 10kg sauce unstrained spirits, add the tea powder filter residue of 4kg, the saccharomycete of 0.5kg, the lactic acid bacteria of 0.06kg, fermentation temperature is 35 DEG C, ferments 22 days; Later stage adds the bark of official magnolia juice of 2.2kg, the tea powder extract of 1.5kg in 10kg sauce unstrained spirits, and stir, fermentation temperature is 35 DEG C, and fermentation time is 30 days, obtained ripe sauce unstrained spirits;
F, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 10%, and filtrate staticly settles 12 days, then through plate and frame filter press press filtration, obtained bark of official magnolia tea soy sauce;
G, sterilization: by bark of official magnolia tea soy sauce sterilization 12s under 120 DEG C of environment;
H, packaging: the bark of official magnolia tea soy sauce food-grade packing container after sterilization is packed, through after the assay was approved, enters in drying, ventilated environment and store.
Embodiment 4:
A preparation method for bark of official magnolia tea soy sauce, is characterized in that, described preparation method adopts following steps:
Prepared by A, tea powder extract: be placed on after raw tea material is carried out clear water drip washing in weight 1-2 water doubly and extract, extraction temperature controls as 80-85 DEG C, time controling is 20-30min, re-extract 3-4 time, extract is mixed, the 18-24% of original volume is concentrated into, obtained tea powder extract and tea powder filter residue under the environment of 65-70 DEG C;
B, raw material prepare: select fresh Leaf of Magnolia officinalis, Leaf of Magnolia officinalis is cleaned, the tea powder extract putting into its weight 70-80% after chopping carries out immersion 30-40min, carry out after immersion pulling an oar with disintegrating apparatus, obtained bark of official magnolia slurries, add the cellulase of its weight 0.2-0.3%, the pectase of 0.02-0.06%, united hydrolysis 50-60min under the environment of 40-45 DEG C in bark of official magnolia slurries, filter through 100-120 eye mesh screen, obtained bark of official magnolia juice and bark of official magnolia slag;
C, soya bean pretreatment: soya bean is put into its weight 2-3 water doubly, soak 10-15h, 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 adds the bark of official magnolia juice of its weight 20-30% in soya bean mud, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
D, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 100 weight portion, bark of official magnolia slag 40-45 weight portion, mushroom powder 15-20 weight portion, black bean powder 15-20 weight portion, wheat bran 15-20 weight portion, salt 10-15 weight portion, plant bent 6-8 weight portion, abundant mixing, stir, make sauce unstrained spirits;
E, 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, in sauce unstrained spirits, add the tea powder filter residue of sauce unstrained spirits weight 25-30%, the saccharomycete of 2-3%, the lactic acid bacteria of 0.3-0.4%, fermentation temperature is 26-30 DEG C, fermentation 15-20 days; Later stage adds the bark of official magnolia juice of 10-15%, the tea powder extract of 8-12% in sauce unstrained spirits, and stir, fermentation temperature is 32-36 DEG C, and fermentation time is 20-25 days, obtained ripe sauce unstrained spirits;
F, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 10-12%, and filtrate staticly settles 8-10 days, then through plate and frame filter press press filtration, obtained bark of official magnolia tea soy sauce;
G, sterilization: by bark of official magnolia tea soy sauce sterilization 5-6min under 80-85 DEG C of environment;
H, packaging: the bark of official magnolia tea soy sauce food-grade packing container after sterilization is packed, through after the assay was approved, enters 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 preparation method for bark of official magnolia tea soy sauce, is characterized in that, described preparation method adopts following steps:
Prepared by A, tea powder extract: 7kg green tea, the white tea of 2kg, 2kg black tea, 2kg honeysuckle, 2kg sophora flower are placed on after carrying out clear water drip washing in the water of 30kg and are extracted, it is 80 DEG C that extraction temperature controls, time controling is 60min, re-extract 5 times, extract is mixed, 10% of original volume is concentrated into, obtained tea powder extract and tea powder filter residue under the environment of 75 DEG C;
B, raw material prepare: select fresh Leaf of Magnolia officinalis, cushaw leaf, Chinese sumac leaf, grape leaf, 10kg Leaf of Magnolia officinalis, 2kg cushaw leaf, 2kg Chinese sumac leaf, 2kg grape leaf are mixed clean, the tea powder extract putting into 12kg after chopping carries out immersion 50min, carry out after immersion pulling an oar with disintegrating apparatus, obtained bark of official magnolia slurries, the cellulase of 0.05kg, the pectase of 0.02kg is added in 10kg bark of official magnolia slurries, united hydrolysis 40min under the environment of 55 DEG C, filter through 150 eye mesh screens, obtained bark of official magnolia juice and bark of official magnolia slag;
C, soya bean pretreatment: the water of 35kg will be put into after 10kg soya bean, 2kg sword bean, 2kg Chinese yam block, the mixing of 2kg lily block, soak 12h, 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 10kg soya bean mud, add bark of official magnolia juice, the Radix changii powder of 2kg, the 2kg fig powder of 5kg, mixing and stirring, obtained soya bean moulded pottery not yet put in a kiln to bake;
D, mixing, inoculation: get soya bean moulded pottery not yet put in a kiln to bake 10kg, bark of official magnolia slag 3.8kg, mushroom powder 1.6kg, black bean powder 1.2kg, wheat bran 1kg, broad bean powder 1kg, red date powder 1kg, licorice powder 1kg, tangerine peel powder 1kg, salt 1.8kg, plant bent 1kg, abundant mixing, stir, make sauce unstrained spirits;
E, fermentation: adopt syllogic fermentation process, detailed process is, prior fermentation temperature is 25 DEG C, and fermentation time is 18 days; After primary fermentation terminates, in 10kg sauce unstrained spirits, add the tea powder filter residue of 5kg, the saccharomycete of 0.6kg, the lactic acid bacteria of 0.08kg, fermentation temperature is 30 DEG C, ferments 23 days; Later stage adds the bark of official magnolia juice of 2.5kg, the tea powder extract of 1.8kg in 10kg sauce unstrained spirits, and stir, fermentation temperature is 36 DEG C, and fermentation time is 28 days, obtained ripe sauce unstrained spirits;
F, squeezing, filtration: dropped in filter press by ripe sauce unstrained spirits, press filtration is to sauce unstrained spirits water content to 8%, and filtrate staticly settles 15 days, then through plate and frame filter press press filtration, obtained bark of official magnolia tea soy sauce;
G, sterilization: by bark of official magnolia tea soy sauce sterilization 8min under 90 DEG C of environment;
H, packaging: the bark of official magnolia tea soy sauce food-grade packing container after sterilization is packed, through after the assay was approved, enters in drying, ventilated environment and store.
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105685941A (en) * | 2016-03-21 | 2016-06-22 | 张俊辉 | Processing method of citronella and madder solid particle soybean sauce |
| CN105707834A (en) * | 2016-02-25 | 2016-06-29 | 周兆平 | Making method for hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce |
| CN105901657A (en) * | 2016-06-08 | 2016-08-31 | 彭常安 | Preparation method of soybean sauce prepared from turpinia arguta seem, allium macrostemon and tea |
| CN105942446A (en) * | 2016-06-08 | 2016-09-21 | 彭常安 | Processing method for fructus schizandrae and herba viola odorata fruit-vegetable sauce |
| CN105942448A (en) * | 2016-06-19 | 2016-09-21 | 程龙凤 | Processing method of polygonum multiflorum-kadsura pepper soybean sauce |
| CN105942447A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method for rehmannia leaf and wild honeysuckle flower soybean sauce |
| CN105995921A (en) * | 2016-06-19 | 2016-10-12 | 程龙凤 | Making method of quince-hemistepta-lyrata fruit-vegetable healthcare soybean sauce |
| CN106072431A (en) * | 2016-06-11 | 2016-11-09 | 彭超昀莉 | A kind of manufacture method of Amaranthusspinosus L. compound tea 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 |
| CN107173781A (en) * | 2017-06-29 | 2017-09-19 | 周兆平 | A kind of preparation method of bark of eucommia radix polygonati officinalis jasmine tea soy sauce |
| CN107411027A (en) * | 2017-07-29 | 2017-12-01 | 李情民 | A kind of preparation method of Eucommia Tea soy sauce |
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| JPS53127898A (en) * | 1977-04-11 | 1978-11-08 | Nippon Shoji Kk | Soy sauce powder |
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| JPS53127898A (en) * | 1977-04-11 | 1978-11-08 | Nippon Shoji Kk | Soy sauce powder |
| CN101953457A (en) * | 2009-07-20 | 2011-01-26 | 樊宪涛 | Tea aroma health-care soy sauce |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707834A (en) * | 2016-02-25 | 2016-06-29 | 周兆平 | Making method for hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce |
| CN105685941A (en) * | 2016-03-21 | 2016-06-22 | 张俊辉 | Processing method of citronella and madder solid particle soybean sauce |
| CN105901657A (en) * | 2016-06-08 | 2016-08-31 | 彭常安 | Preparation method of soybean sauce prepared from turpinia arguta seem, allium macrostemon and tea |
| CN105942446A (en) * | 2016-06-08 | 2016-09-21 | 彭常安 | Processing method for fructus schizandrae and herba viola odorata fruit-vegetable sauce |
| CN105942447A (en) * | 2016-06-10 | 2016-09-21 | 彭常安 | Making method for rehmannia leaf and wild honeysuckle flower soybean sauce |
| CN106072431A (en) * | 2016-06-11 | 2016-11-09 | 彭超昀莉 | A kind of manufacture method of Amaranthusspinosus L. compound tea soy sauce |
| CN105942448A (en) * | 2016-06-19 | 2016-09-21 | 程龙凤 | Processing method of polygonum multiflorum-kadsura pepper soybean sauce |
| CN105995921A (en) * | 2016-06-19 | 2016-10-12 | 程龙凤 | Making method of quince-hemistepta-lyrata fruit-vegetable healthcare soybean sauce |
| CN106107901A (en) * | 2016-06-26 | 2016-11-16 | 明毅强 | A kind of manufacture method of Umbillcaria esculenta Kalopanax septemlobum soy sauce |
| CN107173781A (en) * | 2017-06-29 | 2017-09-19 | 周兆平 | A kind of preparation method of bark of eucommia radix polygonati officinalis jasmine tea soy sauce |
| CN107411027A (en) * | 2017-07-29 | 2017-12-01 | 李情民 | A kind of preparation method of Eucommia Tea soy sauce |
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