CN106148152A - One brewages sweet and sour and processing method and application - Google Patents
One brewages sweet and sour and processing method and application Download PDFInfo
- Publication number
- CN106148152A CN106148152A CN201610628813.4A CN201610628813A CN106148152A CN 106148152 A CN106148152 A CN 106148152A CN 201610628813 A CN201610628813 A CN 201610628813A CN 106148152 A CN106148152 A CN 106148152A
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- Prior art keywords
- sweet
- sour
- fermentation
- brewage
- processing method
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 33
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 238000000855 fermentation Methods 0.000 claims abstract description 38
- 230000004151 fermentation Effects 0.000 claims abstract description 38
- 210000000582 semen Anatomy 0.000 claims abstract description 14
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 239000006041 probiotic Substances 0.000 claims abstract description 12
- 235000018291 probiotics Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000008367 deionised water Substances 0.000 claims abstract description 4
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 4
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 241000186429 Propionibacterium Species 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 9
- 230000000529 probiotic effect Effects 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 7
- 241000186605 Lactobacillus paracasei Species 0.000 claims description 6
- 108010058643 Fungal Proteins Proteins 0.000 claims description 5
- 239000001888 Peptone Substances 0.000 claims description 5
- 108010080698 Peptones Proteins 0.000 claims description 5
- 229940041514 candida albicans extract Drugs 0.000 claims description 5
- 235000019319 peptone Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 229910001868 water Inorganic materials 0.000 claims description 5
- 239000012138 yeast extract Substances 0.000 claims description 5
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 241000193749 Bacillus coagulans Species 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 229940054340 bacillus coagulans Drugs 0.000 claims description 3
- 229910000396 dipotassium phosphate Inorganic materials 0.000 claims description 3
- 239000001963 growth medium Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000002609 medium Substances 0.000 claims description 3
- 235000013613 poultry product Nutrition 0.000 claims description 2
- 241000304886 Bacilli Species 0.000 claims 1
- 230000007062 hydrolysis Effects 0.000 claims 1
- 238000006460 hydrolysis reaction Methods 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 11
- 239000004615 ingredient Substances 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 244000005700 microbiome Species 0.000 abstract description 5
- 230000000087 stabilizing effect Effects 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000144977 poultry Species 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract description 2
- 230000007269 microbial metabolism Effects 0.000 abstract description 2
- 239000005445 natural material Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 235000005985 organic acids Nutrition 0.000 abstract description 2
- 230000003115 biocidal effect Effects 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 230000002335 preservative effect Effects 0.000 description 4
- 241000186781 Listeria Species 0.000 description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 3
- 235000013580 sausages Nutrition 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019890 Amylum Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000005253 yeast cell Anatomy 0.000 description 2
- 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 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000021474 generally recognized As safe (food) Nutrition 0.000 description 1
- 235000021472 generally recognized as safe Nutrition 0.000 description 1
- 235000021473 generally recognized as safe (food ingredients) Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 229940075887 saccharomyces cerevisiae extract Drugs 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000008359 toxicosis Effects 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
- C12J1/04—Vinegar; Preparation or purification thereof from alcohol
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
The present invention discloses and a kind of brewages sweet and sour processing method, comprises the steps: S1, steaming and decocting gelatinizing；S2, the preparation of fermentation medium；S3, using deionized water dispensing, ferment to obtain alcohol fermentation liquid；S4, pump into next stage fermentation tank enter the acetic fermentation stage, add probiotics fermention, obtain final fermentation liquid；S5, fermentation liquid in S4 is concentrated, filters, separate, prepare brewage sweet and sour.The present invention brewage sweet and sour be utilize natural material such as Radix Betae, Caulis Sacchari sinensis or Semen Maydis as raw material, through the natural organic acids that probiotics fermention prepares；By various microbial metabolism synergism, can stabilizing food quality and restriction micro-organisms growth conditions.May be used for flavour enhancing and the anticorrosion of flavoring agent；Can be used for guaranteeing the quality of poultry goods.Not only applied range, also complies with consumer's favor to natural ingredients simultaneously.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to one and brewage sweet and sour and processing method and application.
Background technology
The food-safety problem occurred in recent years has increased consumer's extensive concern to food additive, consumer
Cooking food is required health, tasty, and due to the demand of local flavor in food, need to add various additive materials more,
To increase mouthfeel, and conventional chemical preservative, such as potassium sorbate, sodium benzoate, although the rotten and spoiled of food can be contained
Problem, but owing to there being side effect gradually to be abandoned by consumer.Therefore, those skilled in the art are necessary to provide a kind of energy
Enough substituting the natural ingredients of this kind of chemical addition agent, while giving food delicious food, also protection food is not easily susceptible to microorganism
Pollution.
Summary of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of as natural ingredients, processing is simple, can press down
Cold cuts poultry product processed putrefactive microorganisms growth, stabilizing quality brewage sweet and sour and processing method and application.
For achieving the above object, present invention employs techniques below scheme:
A kind of brewage sweet and sour processing method, comprise the steps:
S1, steaming and decocting gelatinizing: with Radix Betae or Caulis Sacchari sinensis or Semen Maydis as raw material, carry out steaming and decocting gelatinizing, the temperature of its steaming and decocting be 100～
120 DEG C, take out and be cooled to 25～35 DEG C；
S2, the preparation of fermentation medium: in terms of g/L, the raw material 40 of above-mentioned steaming and decocting gelatinizing, yeast extract 1～5, yeast protein
Peptone 1～5, affination syrup 10～25, K2HPO45～10, NH3·H2O 0.3～0.6, Ca (OH)20.02～0.025, press
0.2%～0.5% ratio admixes probiotic bacteria, and adds primary material every 8～10h；
S3, use deionized water dispensing, prepare after culture medium after large granular impurity removed by filter, pour fermentation tank into
In, carry out 120 DEG C, the high temperature sterilize of 30min, be cooled to 25～30 DEG C；Add carry out fermentation culture, during stream add starch water
Solving sugar 15～25g/L, fermentation period is 5 days, obtains alcohol fermentation liquid；
S4, then, is formulated to alcoholic strength between 8 °～9 °, pumps into next stage fermentation tank and enter the acetic fermentation stage, add
Entering probiotics fermention, temperature controls, between 35 DEG C～45 DEG C, to obtain final fermentation liquid；
S5, above-mentioned final fermentation liquid is concentrated, filters, separate, prepare brewage sweet and sour.
Preferably, in step S2, probiotic bacteria selects Bacillus coagulans.
Preferably, the probiotic bacteria of step S4 fermentation selects propionibacterium and Lactobacillus paracasei.
Further, the probiotic bacteria propionibacterium of step S4 fermentation and the amount ratio of Lactobacillus paracasei are 1:(2～4).
Further, described propionibacterium uses the strain being identified as biological safety level to produce propionibacterium acide-propionici.
Brewageing of present invention also offers that above-mentioned processing method is prepared into is sweet and sour.
Above-mentioned brewage sweet and sour can be applicable to foodstuff flavouring, guarantee the quality on.
Further, brewage sweet and sour and natural vinegar described in mix and apply on the shelf-life improving poultry goods.
The beneficial effects of the present invention is:
1), the present invention brewages sweet and sour to be to utilize natural material such as Radix Betae, Caulis Sacchari sinensis or Semen Maydis as raw material, send out through probiotic bacteria
The natural organic acids that ferment prepares；By various microbial metabolism synergism, can stabilizing food quality and restriction micro-organisms growth
Condition.May be used for flavour enhancing and the anticorrosion of flavoring agent；Can be used for guaranteeing the quality of poultry goods.Not only applied range, simultaneously
Also comply with consumer's favor to natural ingredients.
2), the present invention produces Organic Ingredients amylum hydrolysate of the sugar used employing glucose, yeast extract extracts from saccharomyces cerevisiae
Thing, yeast protein peptone, from brewing yeast cell, affination syrup from starch processing byproduct, are natural origin, do not introduce
Foreign material, the present invention prepares gained natural and brewages sweet and sour as a kind of generally recognized as safe and the foodstuff flavouring with notable antibiotic effect
Material, meets the demand of food manufacturer's natural ingredients reliable for a long time to safety.
Accompanying drawing explanation
Fig. 1 is to brewage the sweet and sour result of the test figure applied in fresh chicken breast of Semen Maydis in the embodiment of the present invention.
Fig. 2 is to brewage the sweet and sour result of the test figure applied in Western Sausage of Semen Maydis in the embodiment of the present invention.
Detailed description of the invention
Below in conjunction with the accompanying drawing in the embodiment of the present invention, the technical scheme in the present invention is clearly and completely retouched
State.Following example are only used for clearly illustrating technical scheme, and can not limit the guarantor of the present invention with this
Protect scope.
Embodiment
A kind of brewage sweet and sour processing method, comprise the steps:
S1, steaming and decocting gelatinizing: with Semen Maydis as raw material, carry out steaming and decocting gelatinizing, the temperature of its steaming and decocting is 100～120 DEG C, takes out cold
But to 25～35 DEG C；
S2, the preparation of fermentation medium: in terms of g/L, the raw material 40 of above-mentioned steaming and decocting gelatinizing, yeast extract 1～5, yeast protein
Peptone 1～5, refined corn sugar slurry 10～25, K2HPO45～10, NH3·H2O 0.3～0.6, Ca (OH)20.02～0.025, press
0.2%～0.5% ratio admixes Bacillus coagulans, and adds primary material every 8～10h；
S3, use deionized water dispensing, prepare after culture medium after large granular impurity removed by filter, pour fermentation tank into
In, carry out 120 DEG C, the high temperature sterilize of 30min, be cooled to 25～30 DEG C；Add carry out fermentation culture, during stream add starch water
Solving sugar 15～25g/L, fermentation period is 5 days, obtains alcohol fermentation liquid；
S4, then, is formulated to alcoholic strength between 8 °～9 °, pumps into next stage fermentation tank and enter the acetic fermentation stage, add
Entering Lactobacillus paracasei, fermentation using propionibacterium, temperature controls, between 35 DEG C～45 DEG C, to obtain final fermentation liquid；
S5, above-mentioned fermentation liquid is concentrated, filter, separate, prepare that to brewage Semen Maydis sweet and sour.
Wherein, propionibacterium uses the strain being identified as biological safety level (GRAS) to produce propionibacterium acide-propionici.Described
The amount ratio of propionibacterium and Lactobacillus paracasei is 1:(2～4).
The present invention produce Organic Ingredients amylum hydrolysate of the sugar used use glucose, yeast extract from saccharomyces cerevisiae extract,
Yeast protein peptone, from brewing yeast cell, affination syrup from starch processing byproduct, is natural origin, without petrochemical origin
Composition.
Application examples 1
Listerella is one of Main Pathogenic Bacteria causing alimentary toxicosis, conventional chemical preservative and antibiotic, gradually
Abandoned by consumer.The natural materials that above-described embodiment fermentation prepares is brewageed that Semen Maydis is sweet and sour to be added in fresh chicken breast,
Result of the test is as it is shown in figure 1, control group is not add any preservative or antibiotic, and another group is to have added the present embodiment product to make
Make the experimental group that Semen Maydis is sweet and sour, show to brewage in the experimental group that Semen Maydis is sweet and sour Listerella in 90 days by significantly with the addition of
Suppression.
Application examples 2
The natural materials that above-described embodiment fermentation prepares brewageed Semen Maydis is sweet and sour to be added in Western Sausage, and result of the test is such as
Shown in Fig. 2, control group is not add any preservative or antibiotic, and another group is to have added the present embodiment product to brewage Semen Maydis sweet and sour
Experimental group, show that Listerella was significantly suppressed in 120 days in Western Sausage.
Above-mentioned application examples show the present invention brewage sweet and sour can stabilizing food quality and restriction micro-organisms growth conditions, simultaneously
Also comply with consumer's favor to natural ingredients.
It should be noted that, raw material Semen Maydis is changed Radix Betae or Caulis Sacchari sinensis into also can obtain the result of similar above-mentioned application examples.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, on the premise of without departing from the technology of the present invention principle, it is also possible to make some improvement and deformation, these improve and deformation
Also should be regarded as protection scope of the present invention.
Claims (8)
1. brewage sweet and sour processing method for one kind, it is characterised in that comprise the steps:
S1, steaming and decocting gelatinizing: with Radix Betae or Caulis Sacchari sinensis or Semen Maydis as raw material, carrying out steaming and decocting gelatinizing, the temperature of its steaming and decocting is 100～120
DEG C, take out and be cooled to 25～35 DEG C；
S2, the preparation of fermentation medium: in terms of g/L, the raw material 40 of above-mentioned steaming and decocting gelatinizing, yeast extract 1～5, yeast protein peptone 1～
5, affination syrup 10～25, K2HPO45～10, NH3·H2O 0.3～0.6, Ca (OH)20.02～0.025, by 0.2%～
0.5% ratio admixes probiotic bacteria, and adds primary material every 8～10h；
S3, use deionized water dispensing, prepare after culture medium after large granular impurity removed by filter, pour in fermentation tank,
Carry out 120 DEG C, the high temperature sterilize of 30min, be cooled to 25～30 DEG C；Add carry out fermentation culture, during stream add Starch Hydrolysis
Sugar 15～25g/L, fermentation period is 5 days, obtains alcohol fermentation liquid；
S4, then, is formulated to alcoholic strength between 8 °～9 °, pumps into next stage fermentation tank and enter the acetic fermentation stage, add benefit
Raw bacterium is fermented, and temperature controls, between 35 DEG C～45 DEG C, to obtain final fermentation liquid；
S5, above-mentioned final fermentation liquid is concentrated, filters, separate, prepare brewage sweet and sour.
A kind of processing method brewageing sweet and sour vinegar the most according to claim 1, it is characterised in that: probiotic bacteria choosing in step S2
Use Bacillus coagulans.
A kind of processing method brewageing sweet and sour vinegar the most according to claim 1, it is characterised in that: probiotic bacteria choosing in step S4
With propionibacterium and Lactobacillus paracasei.
A kind of processing method brewageing sweet and sour vinegar the most according to claim 3, it is characterised in that: the probiotic bacteria third of step S4
The amount ratio of acidfast bacilli and Lactobacillus paracasei is 1:(2～4).
A kind of processing method brewageing sweet and sour vinegar the most according to claim 4, it is characterised in that: described propionibacterium uses
The strain being identified as biological safety level produces propionibacterium acide-propionici.
6. brewageing that a processing method as described in any one of Claims 1 to 5 prepares is sweet and sour.
7. one kind brewage as claimed in claim 6 sweet and sour foodstuff flavouring, guarantee the quality on application.
The most according to claim 7 a kind of brewage sweet and sour application, it is characterised in that brewage sugar described in: and apply and improving meat
On the shelf-life of poultry product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610628813.4A CN106148152A (en) | 2016-08-03 | 2016-08-03 | One brewages sweet and sour and processing method and application |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610628813.4A CN106148152A (en) | 2016-08-03 | 2016-08-03 | One brewages sweet and sour and processing method and application |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106148152A true CN106148152A (en) | 2016-11-23 |
Family
ID=57328274
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610628813.4A Pending CN106148152A (en) | 2016-08-03 | 2016-08-03 | One brewages sweet and sour and processing method and application |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106148152A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904126A (en) * | 2017-11-30 | 2018-04-13 | 湖北土老憨调味食品股份有限公司 | A kind of multi-strain brewage citrus type perfume (or spice) ester vinegar based on tangerine inspissated juice and preparation method thereof |
| CN108783389A (en) * | 2018-06-26 | 2018-11-13 | 广西科技师范学院 | A kind of special baste of fish in sweet and sour sauce and preparation method thereof |
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| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
| CN103298349A (en) * | 2010-12-07 | 2013-09-11 | 普拉克生化公司 | Fruit ferments containing propionate and use thereof |
| CN103333780A (en) * | 2013-07-15 | 2013-10-02 | 镇江丹和醋业有限公司 | Processing technology of sugar vinegar |
| CN105586295A (en) * | 2016-01-22 | 2016-05-18 | 竹山县鑫源皂素有限责任公司 | Bacillus coagulans, culture method thereof and application of Bacillus coagulans in preparation of bio-organic fertilizer |
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2016
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| CN101955879A (en) * | 2010-09-17 | 2011-01-26 | 邓毛程 | Method for preparing sugarcane juice flavor vinegar |
| CN103298349A (en) * | 2010-12-07 | 2013-09-11 | 普拉克生化公司 | Fruit ferments containing propionate and use thereof |
| CN103333780A (en) * | 2013-07-15 | 2013-10-02 | 镇江丹和醋业有限公司 | Processing technology of sugar vinegar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107904126A (en) * | 2017-11-30 | 2018-04-13 | 湖北土老憨调味食品股份有限公司 | A kind of multi-strain brewage citrus type perfume (or spice) ester vinegar based on tangerine inspissated juice and preparation method thereof |
| CN107904126B (en) * | 2017-11-30 | 2021-03-19 | 湖北土老憨调味食品股份有限公司 | Multi-strain brewed citrus type aromatic ester vinegar based on tangerine concentrated juice and preparation method thereof |
| CN108783389A (en) * | 2018-06-26 | 2018-11-13 | 广西科技师范学院 | A kind of special baste of fish in sweet and sour sauce and preparation method thereof |
| CN108783389B (en) * | 2018-06-26 | 2021-08-31 | 广西科技师范学院 | Special sauce for sweet and sour fish and preparation method thereof |
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