CN105326011A - Preparation method of soybean sauce - Google Patents
Preparation method of soybean sauce Download PDFInfo
- Publication number
- CN105326011A CN105326011A CN201510839473.5A CN201510839473A CN105326011A CN 105326011 A CN105326011 A CN 105326011A CN 201510839473 A CN201510839473 A CN 201510839473A CN 105326011 A CN105326011 A CN 105326011A
- Authority
- CN
- China
- Prior art keywords
- wheat
- soy sauce
- soybean sauce
- soybean
- boiling
- 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015067 sauces Nutrition 0.000 title abstract description 16
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 22
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 22
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 19
- 241000209140 Triticum Species 0.000 claims abstract description 18
- 235000021307 Triticum Nutrition 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 16
- 230000004151 fermentation Effects 0.000 claims abstract description 16
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims description 31
- 239000012266 salt solution Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- 239000000463 material Substances 0.000 claims description 14
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 12
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 12
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 12
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 12
- 239000000619 acesulfame-K Substances 0.000 claims description 12
- 238000004040 coloring Methods 0.000 claims description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000002773 nucleotide Substances 0.000 claims description 12
- 125000003729 nucleotide group Chemical group 0.000 claims description 12
- 239000004302 potassium sorbate Substances 0.000 claims description 12
- 235000010241 potassium sorbate Nutrition 0.000 claims description 12
- 229940069338 potassium sorbate Drugs 0.000 claims description 12
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 12
- 235000010234 sodium benzoate Nutrition 0.000 claims description 12
- 239000004299 sodium benzoate Substances 0.000 claims description 12
- 229940073490 sodium glutamate Drugs 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 8
- 239000012467 final product Substances 0.000 claims description 6
- 230000008595 infiltration Effects 0.000 claims description 6
- 238000001764 infiltration Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 240000006439 Aspergillus oryzae Species 0.000 claims description 2
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 2
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 7
- 150000002148 esters Chemical class 0.000 abstract description 6
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 12
- 229940024606 amino acid Drugs 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 241000228212 Aspergillus Species 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000013467 fragmentation Methods 0.000 description 4
- 238000006062 fragmentation reaction Methods 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 206010028980 Neoplasm Diseases 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a preparation method of soybean sauce. The soybean sauce is prepared from the following raw materials: defatted soybeans, red beans, mushrooms, wheat and wheat bran, wherein the ratio of parts by weight of the defatted soybeans to the red beans to the mushrooms to the wheat to the wheat bran is equal to (20-25): (5-10): (3-5): (10-15): (5-10). The soybean sauce is prepared by the steps of treating the raw materials, preparing koji, fermenting, extracting normal juice, and blending to obtain the soybean sauce. The soybean sauce contains a great deal of matters such as amino acid and polysaccharides which are good for body and mind, and has rich ester aroma and sauce flavor. According to the preparation method of the soybean sauce, a jar is buried in a cellar for fermentation, so that the fermentation period of the soybean sauce prepared by the method is longer than that of the common soybean sauce, and the beneficial substances in the raw materials such as the mushrooms and the like can be completely decomposed; therefore, the soybean sauce which is delicious and rich in nutrition and has a health care function can be obtained.
Description
Technical field
The present invention relates to the production technology of soy sauce, particularly a kind of soy sauce production method.
Background technology
Containing abundant amino acid in soy sauce, can go fish smell, mediation dish, improve a poor appetite, all the time, soy sauce has gone on the dining table of huge numbers of families as common flavouring.In recent years, the edible soy sauce of nutritionist to people of some countries has done concrete research, finds that soy sauce has the effect of unique cancer-resisting; Different interior ketone contained in soy sauce, can reduce human body 10% cholesterol, reduces the danger of angiocardiopathy, can also slow down the growth etc. even stoping tumour.
Red bean has another name called red bean, red bean, its rich in nutritive value, be called " paddy of the heart " by Li Shizhen (1518-1593 A.D.), every 100g red bean is containing protein 17.5 ~ 23.3g, starch 48.2 ~ 60.1g, dietary fiber 5.6 ~ 18.6g, also containing more saponin, can enteron aisle be stimulated, there is good diuresis, can relieve the effect of alcohol, detoxify, heart disease and ephrosis, oedema are all had certain effect.In addition, red bean is also rich in folic acid, and pregnant and lying-in women eat more, there is effect of logical breast, therefore using red bean as one of primary raw material made soy sauce, produce red bean soy sauce, especially adopt the red bean soy sauce that special process production " 0 " adds, eat for pregnant and lying-in women, this product has good market prospects.
But existing soy sauce kind product is single, does not have specific nutrition composition, when the diversification of consumer demand, cannot meet market demand.In addition, the colourity degree of depth of existing soy sauce kind is inadequate, fragrance inadequate, have impact on the taste of dish.
Summary of the invention
The object of the invention is the production method that will provide a kind of soy sauce, the soy sauce that the method is produced is rich in a large amount of amino acid, and the useful able-bodied material such as polysaccharide, has strong ester fragrance and sauce fragrance.
For achieving the above object, the present invention adopts following technical proposals:
A kind of soy sauce production method as claimed in claim 1, comprises the following steps:
(1) Feedstock treating: mushroom is soaked, precooks, is then crushed to 90 ~ 160 orders, is broken into lobe after wheat roasts, defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling;
(2) the bent material of preparation: the soybean after the mushroom after above-mentioned pulverizing, the wheat being broken into lobe, boiling, red bean after boiling are mixed with the wheat bran after boiling, access aspergillus oryzae, 28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours;
(3) ferment: the song material of above-mentioned preparation is put into altar, is spilled into salt solution, proceeds in cellar and ferment in altar, cellar temperature is 22 DEG C ~ 28 DEG C, and fermentation time is 5 ~ 7 months, and described salt solution and described song expect that weight part ratio is 1 ~ 3:1;
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.
Preferably, described step (1) soak time is 1 ~ 1.5 hour, is 100 DEG C precooks 8 ~ 12 minutes in temperature.
Preferably, described step (3) in salt solution in edible salt content be 20 ~ 25% (by mass percentage).
Preferably, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are (45 ~ 55): (10 ~ 15): (4 ~ 7): (4 ~ 5): (1 ~ 3): (1 ~ 3).
Compared with prior art, beneficial effect of the present invention is: the preparation method of soy sauce of the present invention, wherein fermentation adopts altar to ferment in cellar, cycle, comparatively common soy sauce fermentation period was long, benefit materials in the raw materials such as mushroom can be decomposed completely, thus obtain fragrance deliciousness, nutritious and there is the soy sauce of health care.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further details.
Embodiment 1
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1 as a child, and precooks 8 minutes for 100 DEG C, be then crushed to 90 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 20Kg soybean after above-mentioned boiling, 5Kg red bean and 5Kg wheat bran, pulverize after 3Kg mushroom, the 10Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 5 months, described salt solution and described song expect that weight part ratio is 1:1, and in salt solution, edible salt content is 20% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 45:10:4:4:1:1.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.0g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 2
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1.2 as a child, and precooks 9 minutes for 100 DEG C, be then crushed to 120 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 25Kg soybean after above-mentioned boiling, 10Kg red bean and 8Kg wheat bran, pulverize after 4Kg mushroom, the 15Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 6 months, described salt solution and described song expect that weight part ratio is 2:1, and in salt solution, edible salt content is 25% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 50:15:5:5:3:3.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 0.8g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 3
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1.5 as a child, and precooks 12 minutes for 100 DEG C, be then crushed to 140 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 23Kg soybean after above-mentioned boiling, 8Kg red bean and 10Kg wheat bran, pulverize after 5Kg mushroom, the 12Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 7 months, described salt solution and described song expect that weight part ratio is 3:1, and in salt solution, edible salt content is 24% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 55:14:7:5:2:2.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.2g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
Embodiment 4
(1) Feedstock treating: first cleaned by mushroom, washes away silt and impurity, then puts in container, is all immersed in water by dried thin mushroom with instrument, soaks 1.3 as a child, and precooks 11 minutes for 100 DEG C, be then crushed to 160 orders in pot.Utilize and rotate continuous wheat-frying machine and carry out stir-frys wheat, by its fragmentation after frying, it is stand-by that every wheat is broken into 4 ~ 8 lobes.Defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling.
(2) the bent material of preparation: get the 22Kg soybean after above-mentioned boiling, 7Kg red bean and 9Kg wheat bran, pulverize after 4Kg mushroom, the 15Kg wheat that is broken into lobe mix, access Aspergillus oryzaeAs.3951,28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours.
(3) ferment: the song material of above-mentioned preparation is put into altar, salt solution is spilled in altar, proceed in cellar and ferment, cellar temperature is 22 DEG C ~ 28 DEG C, fermentation time is 6 months, described salt solution and described song expect that weight part ratio is 3:1, and in salt solution, edible salt content is 25% (by mass percentage).
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.Wherein, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are 52:12:5:5:3:2.
According to GB/T500939-2003 detection method, detect the amino-acid state content of this soy sauce, result is 1.1g/100ml, far above standard 0.4g/100ml requirement.This soy sauce has strong ester fragrance and sauce fragrance, and color is scarlet dark brown.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. a soy sauce production method as claimed in claim 1, is characterized in that, comprises the following steps:
(1) Feedstock treating: mushroom is soaked, precooks, is then crushed to 90 ~ 160 orders, is broken into lobe after wheat roasts, defatted soybean, red bean are mixed with wheat bran, with water infiltration, boiling;
(2) the bent material of preparation: the soybean after the mushroom after above-mentioned pulverizing, the wheat being broken into lobe, boiling, red bean after boiling are mixed with the wheat bran after boiling, access aspergillus oryzae, 28 ~ 36 DEG C of cultivations make song in 24 ~ 72 hours;
(3) ferment: the song material of above-mentioned preparation is put into altar, is spilled into salt solution, proceeds in cellar and ferment in altar, cellar temperature is 22 DEG C ~ 28 DEG C, and fermentation time is 5 ~ 7 months, and described salt solution and described song expect that weight part ratio is 1 ~ 3:1;
(4) extract Normal juice: with the product after squeezer squeezing fermentation, extract Normal juice;
(5) allocate: above-mentioned Normal juice is carried out sterilizing, then add burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate allocate, to obtain final product.
2. soy sauce production method according to claim 1, is characterized in that, described step (1) soak time is 1 ~ 1.5 hour, is 100 DEG C precooks 8 ~ 12 minutes in temperature.
3. soy sauce production method according to claim 1, is characterized in that, described step (3) in salt solution in edible salt content be 20 ~ 25% (by mass percentage).
4. soy sauce production method according to claim 1, it is characterized in that, described burnt sugar coloring, sodium glutamate, 5 '-flavour nucleotide disodium, acesulfame-K, Sodium Benzoate, potassium sorbate weight part ratio are (45 ~ 55): (10 ~ 15): (4 ~ 7): (4 ~ 5): (1 ~ 3): (1 ~ 3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839473.5A CN105326011A (en) | 2015-11-27 | 2015-11-27 | Preparation method of soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510839473.5A CN105326011A (en) | 2015-11-27 | 2015-11-27 | Preparation method of soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105326011A true CN105326011A (en) | 2016-02-17 |
Family
ID=55276996
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510839473.5A Pending CN105326011A (en) | 2015-11-27 | 2015-11-27 | Preparation method of soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105326011A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343519A (en) * | 2016-08-30 | 2017-01-25 | 四川省食品发酵工业研究设计院 | Convenient fermented wasabi soy preparing technology |
| CN106962884A (en) * | 2017-05-10 | 2017-07-21 | 务川自治县菇佬源食品有限公司 | The manufacture craft of mushroom soy sauce |
| CN107125703A (en) * | 2017-05-08 | 2017-09-05 | 广州橙果餐饮企业管理有限公司 | A kind of health-care sauce and preparation method thereof |
| CN107495291A (en) * | 2017-08-28 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of edible mushroom dark soy sauce and preparation method thereof |
| CN109463712A (en) * | 2018-10-31 | 2019-03-15 | 广东美味鲜调味食品有限公司 | A kind of winter increasing curly hair fermenting process to make soy sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172101A (en) * | 2014-07-21 | 2014-12-03 | 湖南省老谭味道特色原料产品研发有限公司 | Soybean sauce and preparation method thereof |
-
2015
- 2015-11-27 CN CN201510839473.5A patent/CN105326011A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172101A (en) * | 2014-07-21 | 2014-12-03 | 湖南省老谭味道特色原料产品研发有限公司 | Soybean sauce and preparation method thereof |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106343519A (en) * | 2016-08-30 | 2017-01-25 | 四川省食品发酵工业研究设计院 | Convenient fermented wasabi soy preparing technology |
| CN107125703A (en) * | 2017-05-08 | 2017-09-05 | 广州橙果餐饮企业管理有限公司 | A kind of health-care sauce and preparation method thereof |
| CN107125703B (en) * | 2017-05-08 | 2021-01-12 | 广州橙果餐饮企业管理有限公司 | Health-care soy sauce and preparation method thereof |
| CN106962884A (en) * | 2017-05-10 | 2017-07-21 | 务川自治县菇佬源食品有限公司 | The manufacture craft of mushroom soy sauce |
| CN106962884B (en) * | 2017-05-10 | 2020-05-08 | 务川自治县菇佬源食品有限公司 | Preparation process of mushroom soy sauce |
| CN107495291A (en) * | 2017-08-28 | 2017-12-22 | 广西顶俏食品有限公司 | A kind of edible mushroom dark soy sauce and preparation method thereof |
| CN109463712A (en) * | 2018-10-31 | 2019-03-15 | 广东美味鲜调味食品有限公司 | A kind of winter increasing curly hair fermenting process to make soy sauce |
| CN109463712B (en) * | 2018-10-31 | 2023-06-30 | 广东厨邦食品有限公司 | Winter yeast-increasing fermentation method for brewing soy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172101B (en) | soy sauce and preparation method thereof | |
| CN102630928B (en) | Edible mushroom flavor paste and production method thereof | |
| CN105326011A (en) | Preparation method of soybean sauce | |
| CN103416717A (en) | Production method for brewing mushroom soy sauce | |
| CN105211833A (en) | Dried mushroom soy sauce and preparation method thereof | |
| CN105166939A (en) | Tea seed polypeptide lozenge and preparation method therefor | |
| CN107242492A (en) | A kind of method that utilization cyperue esculentus dregs of rice manufacture cyperue esculentus dregs of rice fine powder | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN101584454B (en) | Selenium-rich soy preparation method | |
| CN113017068A (en) | Brewing method of children nutritional soy sauce | |
| CN103689515A (en) | Application of ginseng as well as ginseng sauce condiment and preparation method thereof | |
| CN103005392A (en) | Broad bean and highland barley sauce and making method thereof | |
| CN102578544A (en) | Seasoning as well as preparation method and use method thereof | |
| CN104256522A (en) | Three-section fermentation type salty fresh konjak sauce and preparation method thereof | |
| KR100719224B1 (en) | Manufacturing method of thick soypaste mixed with red pepper | |
| CN103704678A (en) | Making method for coprinus comatus fermented flour sauce | |
| KR101927193B1 (en) | Method for manufacturing boogak compring edible insects | |
| CN105011026A (en) | Polygonatum odoratum and trapa bispinosa flavoured soybean paste and production method thereof | |
| CN105105085A (en) | Soy sauce with stomach invigorating and digestion promoting functions and preparation method thereof | |
| CN104256509A (en) | Manufacturing method for straw mushroom soybean sauce | |
| KR102079538B1 (en) | pellinus linteus bangyetang and manufacturing method thereof | |
| CN103911271B (en) | Herba Cistanches is utilized to prepare the method for aromatic vinegar | |
| CN113712188A (en) | Delicate-flavor compound seasoning sauce and preparation method thereof | |
| CN105559028A (en) | Preparation method of hairy crab paste with durian flavor and product thereof | |
| KR101848805B1 (en) | Pheasant sauce with herb medicine extract and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160217 |
|
| WD01 | Invention patent application deemed withdrawn after publication |