CN106213219A - A kind of technique utilizing Dregs Manufacture health tartar sauce - Google Patents
A kind of technique utilizing Dregs Manufacture health tartar sauce Download PDFInfo
- Publication number
- CN106213219A CN106213219A CN201610618691.0A CN201610618691A CN106213219A CN 106213219 A CN106213219 A CN 106213219A CN 201610618691 A CN201610618691 A CN 201610618691A CN 106213219 A CN106213219 A CN 106213219A
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- fermentation
- bean dregs
- dregs
- tartar sauce
- steaming
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 31
- 208000006558 Dental Calculus Diseases 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 23
- 238000000034 method Methods 0.000 title claims abstract description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 62
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 62
- 238000000855 fermentation Methods 0.000 claims abstract description 34
- 230000004151 fermentation Effects 0.000 claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 22
- 238000010025 steaming Methods 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000011081 inoculation Methods 0.000 claims description 14
- 240000006439 Aspergillus oryzae Species 0.000 claims description 9
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 239000011780 sodium chloride Substances 0.000 claims description 9
- 230000004763 spore germination Effects 0.000 claims description 9
- 235000015096 spirit Nutrition 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 150000001413 amino acids Chemical class 0.000 claims description 3
- 230000033228 biological regulation Effects 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 238000009395 breeding Methods 0.000 claims description 3
- 230000001488 breeding effect Effects 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 108010090785 inulinase Proteins 0.000 claims description 3
- 230000002503 metabolic effect Effects 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000002893 slag Substances 0.000 claims description 2
- 235000001014 amino acid Nutrition 0.000 claims 1
- 238000009423 ventilation Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000002699 waste material Substances 0.000 description 3
- 238000005273 aeration Methods 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035784 germination Effects 0.000 description 2
- 230000003834 intracellular effect Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000001715 Lentinula edodes Nutrition 0.000 description 1
- 240000000599 Lentinula edodes Species 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000013590 bulk material Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000021400 peanut butter Nutrition 0.000 description 1
- 235000014438 salad dressings Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 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 present invention relates to a kind of technique utilizing Dregs Manufacture health tartar sauce, comprise the steps: that (1) squeezes: with squeezer, bean dregs are carried out press dewatering, make the water content of bean dregs less than or equal to 50%；(2) steaming and decocting: carry out the material in step (1) steaming certain time under a certain pressure, described pressure is 0.18 0.20Mpa, the steaming time is 3 5min；(3) flour is added；(4) fermentation；(5) after fermentation: after fermenting bean dregs terminates, carries out after fermentation by a certain amount of for proportioning soy sauce residue, it is ensured that the dietary fiber content of finished product is more than 30%；(6) enzymolysis；(7) beans is fried；(8) sterilization packaging.The present invention is effectively utilized discarded bean dregs, it is achieved that being recycled of resource, also saves the cost processing bean dregs.The present invention's is with short production cycle, and bean dregs utilization rate is high, and the health tartar sauce special taste prepared, favored by consumers.
Description
Technical field
The present invention relates to the production technology of tartar sauce, be specifically related to a kind of work utilizing Dregs Manufacture health tartar sauce
Skill, belongs to the technical field of food processing.
Background technology
Tartar sauce is exactly the taste for coordinating varieties of food items, to meet the beans shape flavoring agent that eater requires, such as Fructus Capsici
Beans, seafood sauce, Lentinus Edodes sauce, peanut butter or salad dressing etc..People can select different tartar sauces according to different tastes.Mesh
Before, people, in producing the technique such as fermented bean curd, bean milk, usually can produce large batch of bean dregs, and these bean dregs can not get the most again
Utilize, waste treatment can only be made, not only waste material, and add the cost of bean dregs waste treatment.
Having based on this, the present inventor through unlimited test, have developed a kind of Dregs Manufacture health tartar sauce that utilizes
Technique.The present invention thus produces.
Summary of the invention
For the above-mentioned technical problem of prior art, it is an object of the invention to provide one and utilize Dregs Manufacture health to adjust
The technique of taste beans, it is with short production cycle, and achieves effective utilization of bean dregs.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions:
A kind of technique utilizing Dregs Manufacture health tartar sauce, it is characterised in that comprise the steps:
(1) squeezing: with squeezer, bean dregs are carried out press dewatering, make the water content of bean dregs less than or equal to 50%；
(2) steaming and decocting: carry out the material in step (1) steaming certain time under a certain pressure, described pressure is 0.18-
0.20Mpa, steaming time are 3-5min；
(3) adding flour: flour is carried out dry cook disinfection, mix a certain proportion of gelatinized flour in bean dregs, mix homogeneously carries out sending out
Ferment；After bean dregs cook, need before fermentation to add on a small quantity through the flour of dry blowing；
(4) fermentation: add yeast inoculation after bean dregs steaming and decocting, enters Quchi and is aerated cultivating；
(5) after fermentation: after fermenting bean dregs terminates, carries out after fermentation by a certain amount of for proportioning soy sauce residue, it is ensured that the dietary fiber of finished product
Content is more than 30%；
(6) enzymolysis: after fermentation adds cellulase after terminating；
(7) beans is fried: when oil temperature reaches 100-150 DEG C, parch sauce；After all seething with excitement 3-5 minute in pot, stop heating, one
Rise and add spice, white sugar, monosodium glutamate, stir 2-6 minute so that it is uniformly；
(8) sterilization packaging.
Add the yeast inoculation of 0.5% after described step (4) bean dregs steaming and decocting, enter Quchi and be aerated cultivating.
The fermentation of described step (4) includes following process: in primary stage of inoculation 8-10h, for the spore-germination phase, after spore water suction
Volume increases 2-6 times, and intracellular matter utilizes after being dissolved in water, and the growth and breeding for later stage aspergillus oryzae creates conditions；Rice-koji
Mould control at 35-37 DEG C in spore-germination phase temperature；After spore-germination, mycelia starts growth, and has metabolic heat to produce, and controls song
The product temperature of material, uses the means of intermittent aeration, is aerated Quchi, reduces the product temperature of song material, and product temperature control is at 20 DEG C-35
℃；When song material turns white, when continuous ventilating product temperature still raises, carry out turning over for the first time song, the product temperature of regulation song material；14-after inoculation
19h, carries out continuous ventilating, and product temperature should control at 20 DEG C-37 DEG C；When song material all turns white, when crack occurs in top layer, carry out second
Secondary turn over song, smash knee-piece, eliminate crack, reduce flowing resistance；20-48h after inoculation, mycelia starts to give birth to spore, and spore is also
Gradually ripe, product temperature begins to decline, and when bent material presents bright yellow, is into song.
One-tenth inulinase activity is 900u/g.
In described step (5), the adding proportion of soy sauce residue is adjusted according to the dietary fiber content of finished product.
The addition of described soy sauce residue is less than 30%.
When described step (5) compound enters cylinder fermentation, the ratio that saline adds is 45-50%, and concentration is 20。Bé；After entering cylinder
Enter the after fermentation stage, each week stirring once, suitably add saline according to the situation of beans unstrained spirits；Ferment 45-60 days, when beans unstrained spirits
Fermenting-ripening, mensuration amino acid content, when more than 0.60g/100g, adds 30。The saline of B é also adds a cover sealing salt.
Described step (6) should be added during after fermentation the cellulase of 0.4%.
Beneficial effects of the present invention is as follows:
The present invention utilizes the technique of Dregs Manufacture health tartar sauce, using discarded bean dregs as raw material, squeeze through bean dregs,
Fermentation and the health tartar sauce of special taste prepared with after soy sauce residue mixing after fermentation, efficiently utilize discarded bean dregs, real
Show being recycled of resource, also save the cost processing bean dregs.The present invention's is with short production cycle, and bean dregs utilization rate is high,
And the health tartar sauce special taste prepared, favored by consumers.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated, but protection scope of the present invention is not limited to
This.
The present invention utilizes the technique of Dregs Manufacture health tartar sauce, comprises the steps:
(1) squeezing: first bean dregs are processed, because bean dregs water content is higher, about 80%, with squeezer, bean dregs are entered
Row press dewatering, makes the water content of bean dregs about 50%.
(2) steaming and decocting: carry out steaming with elevated pressures and short period.Use pressure 0.18-0.20Mpa pressure, during steaming
Between 3-5min.
(3) adding flour: flour is carried out dry cook disinfection, mix a certain proportion of gelatinized flour in bean dregs, mix homogeneously enters
Row fermentation.After bean dregs cook, needing to add on a small quantity through the flour of dry blowing before fermentation, main purpose is: reduce bean dregs surface
Moisture, beneficially aspergillus oryzae ferment.Add a small amount of flour and can increase sugared part of finished product tartar sauce, improve beans taste and
Palatability, covers astringent taste and the fishy smell of bean dregs simultaneously.
(4) fermentation: add the yeast inoculation of 0.5% after bean dregs steaming and decocting, enters Quchi and is aerated cultivating.General in primary stage of inoculation
8-10h, is the germination stage of aspergillus oryzae, the also referred to as spore-germination phase.After spore water suction, volume increases 2-6 times, intracellular matter
Utilize after being dissolved in water, and the growth and breeding for later stage aspergillus oryzae creates conditions.Aspergillus oryzae should control in spore-germination phase temperature
At 35-37 DEG C.Temperature is less than 30 DEG C, and aspergillus oryzae speed of germination is slow.After spore-germination, mycelia starts growth, and has metabolic heat
Produce, at this moment should control the product temperature of bent material, use the means of intermittent aeration, Quchi is aerated, reduce the product temperature of bent material,
Product temperature control is the most suitable at about 35 DEG C.When song material turns white, should carry out turning over song for the first time when continuous ventilating product temperature still raises,
The product temperature of regulation song material, bulk material, reduces flowing resistance etc..14-19h after inoculation, bent item temperature rises very fast, and mycelia enters
Idiophase, at this moment should carry out continuous ventilating, a large amount of oxygen that supply aspergillus oryzae needs, product temperature should control at about 37 DEG C.Mycelia
" burning song " phenomenon easily occurs idiophase, when song material all turns white, when crack occurs in top layer, carries out second time and turn over song, smash knee-piece,
Eliminate crack, reduce flowing resistance, beneficially cooling.From inoculation after 20-48h, mycelia starts to give birth to spore, spore also by
Gradually ripe, product temperature begins to decline, and when bent material presents bright yellow, is into song.Incubation time extends again, a large amount of spore meetings of generation
Reducing the utilization rate of raw material, the finished product of brew has obvious spore bitterness.Become inulinase activity 900u/g.
(5) after fermentation: after fermenting bean dregs terminates, carries out after fermentation by soy sauce residue certain for proportioning, the adding proportion root of soy sauce residue
Being adjusted according to the dietary fiber content of finished product, the addition of general soy sauce residue controls below 30%.The meals of finished product can be ensured
Fiber content is more than 30%.According to test of many times, when compound enters cylinder fermentation, the ratio that saline adds is about 45-50%, dense
Degree is 20。Bé.Enter the after fermentation stage that enters after cylinder, each week stirring once, suitably add saline according to the situation of beans unstrained spirits.Greatly
About fermentation 45-60 days (different according to temperature, the after fermentation time also differs) is when beans unstrained spirits fermenting-ripening, measures amino acid content and exists
During more than 0.60g/100g, add 30。The saline of B é also adds a cover sealing salt.
(6) enzymolysis: owing to beans unstrained spirits raw material is bean dregs and soy sauce residue, mouthfeel is relatively rough, therefore should add during after fermentation
The cellulase adding 0.4%, improves the palatability of beans unstrained spirits.
(7) beans is fried: when oil temperature reaches 100-150 DEG C, parch sauce；After all seething with excitement 3-5 minute in pot, stop adding
Heat, adds spice, white sugar, monosodium glutamate together, stirs 2-6 minute so that it is uniformly；
(8) sterilization packaging.
The present invention utilizes the technique of Dregs Manufacture health tartar sauce, using discarded bean dregs as raw material, through bean dregs
Squeezing, fermentation and the health tartar sauce of special taste prepared with after soy sauce residue mixing after fermentation, efficiently utilize discarded bean
Slag, it is achieved that being recycled of resource, also saves the cost processing bean dregs.The present invention's is with short production cycle, and bean dregs utilize
Rate is high, and the health tartar sauce special taste prepared, favored by consumers.
Above-described embodiment is only used for illustrating the inventive concept of the present invention, rather than the restriction to rights protection of the present invention,
All changes utilizing this design that the present invention carries out unsubstantiality, all should fall into protection scope of the present invention.
Claims (8)
1. the technique utilizing Dregs Manufacture health tartar sauce, it is characterised in that comprise the steps:
(1) squeezing: with squeezer, bean dregs are carried out press dewatering, make the water content of bean dregs less than or equal to 50%；
(2) steaming and decocting: carry out the material in step (1) steaming certain time under a certain pressure, described pressure is 0.18-
0.20Mpa, steaming time are 3-5min；
(3) adding flour: flour is carried out dry cook disinfection, mix a certain proportion of gelatinized flour in bean dregs, mix homogeneously carries out sending out
Ferment；After bean dregs cook, need before fermentation to add on a small quantity through the flour of dry blowing；
(4) fermentation: add yeast inoculation after bean dregs steaming and decocting, enters Quchi and is aerated cultivating；
(5) after fermentation: after fermenting bean dregs terminates, carries out after fermentation by a certain amount of for proportioning soy sauce residue, it is ensured that the dietary fiber of finished product
Content is more than 30%；
(6) enzymolysis: after fermentation adds cellulase after terminating；
(7) beans is fried: when oil temperature reaches 100-150 DEG C, parch sauce；After all seething with excitement 3-5 minute in pot, stop heating, one
Rise and add spice, white sugar, monosodium glutamate, stir 2-6 minute so that it is uniformly；
(8) sterilization packaging.
The technique utilizing Dregs Manufacture health tartar sauce the most as claimed in claim 1, it is characterised in that: described step (4) bean
Add the yeast inoculation of 0.5% after slag steaming and decocting, enter Quchi and be aerated cultivating.
The technique utilizing Dregs Manufacture health tartar sauce the most as claimed in claim 1 or 2, it is characterised in that described step (4)
Fermentation include following process: in primary stage of inoculation 8-10h, for the spore-germination phase, after spore water suction, volume increases 2-6 times, cell
Interior material utilizes after being dissolved in water, and the growth and breeding for later stage aspergillus oryzae creates conditions；Aspergillus oryzae is in spore-germination phase temperature
Control at 35-37 DEG C；After spore-germination, mycelia starts growth, and has metabolic heat to produce, and controls the product temperature of song material, uses interval
The means ventilated, are aerated Quchi, reduce the product temperature of song material, and product temperature control is at 20 DEG C-35 DEG C；When song material turns white, through even
Continuous ventilation product temperature carries out turning over for the first time song, the product temperature of regulation song material when still raising；14-19h after inoculation, carries out continuous ventilating, product
Temperature should control at 20 DEG C-37 DEG C；When song material all turns white, when crack occurs in top layer, carry out second time and turn over song, smash knee-piece, disappear
Except crack, reduce flowing resistance；20-48h after inoculation, mycelia starts to give birth to spore, and spore is the most ripe, under product temperature starts
Fall, when bent material presents bright yellow, is into song.
The technique utilizing Dregs Manufacture health tartar sauce the most as claimed in claim 3, it is characterised in that: one-tenth inulinase activity is
900u/g。
The technique utilizing Dregs Manufacture health tartar sauce the most as claimed in claim 1, it is characterised in that: in described step (5)
The adding proportion of soy sauce residue is adjusted according to the dietary fiber content of finished product.
The technique utilizing Dregs Manufacture health tartar sauce the most as claimed in claim 5, it is characterised in that: adding of described soy sauce residue
Dosage is less than 30%.
The technique utilizing Dregs Manufacture health tartar sauce the most as claimed in claim 1, it is characterised in that: described step (5) is mixed
When conjunction expects to ferment into cylinder, the ratio that saline adds is 45-50%, and concentration is 20。Bé；After fermentation stage, Mei Yixing is entered after entering cylinder
Phase stirring once, suitably adds saline according to the situation of beans unstrained spirits；Ferment 45-60 days, when beans unstrained spirits fermenting-ripening, measure aminoacid and contain
Amount, when more than 0.60g/100g, adds 30。The saline of B é also adds a cover sealing salt.
The technique utilizing Dregs Manufacture health tartar sauce the most as claimed in claim 1, it is characterised in that: in described step (6)
The cellulase of 0.4% should be added during after fermentation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618691.0A CN106213219A (en) | 2016-08-02 | 2016-08-02 | A kind of technique utilizing Dregs Manufacture health tartar sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610618691.0A CN106213219A (en) | 2016-08-02 | 2016-08-02 | A kind of technique utilizing Dregs Manufacture health tartar sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106213219A true CN106213219A (en) | 2016-12-14 |
Family
ID=57536390
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610618691.0A Pending CN106213219A (en) | 2016-08-02 | 2016-08-02 | A kind of technique utilizing Dregs Manufacture health tartar sauce |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048211A (en) * | 2017-04-25 | 2017-08-18 | 重庆工商大学 | A kind of method that utilization soybean residue prepares bean dreg sauce |
| CN107125590A (en) * | 2017-04-26 | 2017-09-05 | 蚌埠市星光豆制品厂 | A kind of fermented soybean dregs sauce |
| CN107279752A (en) * | 2017-07-26 | 2017-10-24 | 山东玉兔食品股份有限公司 | A kind of manufacture craft of koji |
| CN108175076A (en) * | 2017-12-01 | 2018-06-19 | 湖北土老憨调味食品股份有限公司 | A kind of preparation process of citrus acid-sludge flavouring-soy-sauce |
| CN111743091A (en) * | 2019-03-29 | 2020-10-09 | 天津科技大学 | Novel bean dreg sauce and preparation method thereof |
| CN115843975A (en) * | 2022-08-12 | 2023-03-28 | 成都国酿食品股份有限公司 | Fermented bean curd with sauce and preparation method thereof |
| CN116268432A (en) * | 2023-03-08 | 2023-06-23 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048211A (en) * | 2017-04-25 | 2017-08-18 | 重庆工商大学 | A kind of method that utilization soybean residue prepares bean dreg sauce |
| CN107125590A (en) * | 2017-04-26 | 2017-09-05 | 蚌埠市星光豆制品厂 | A kind of fermented soybean dregs sauce |
| CN107279752A (en) * | 2017-07-26 | 2017-10-24 | 山东玉兔食品股份有限公司 | A kind of manufacture craft of koji |
| CN108175076A (en) * | 2017-12-01 | 2018-06-19 | 湖北土老憨调味食品股份有限公司 | A kind of preparation process of citrus acid-sludge flavouring-soy-sauce |
| CN108175076B (en) * | 2017-12-01 | 2021-04-30 | 湖北土老憨调味食品股份有限公司 | Preparation process of orange vinegar residue flavored sauce |
| CN111743091A (en) * | 2019-03-29 | 2020-10-09 | 天津科技大学 | Novel bean dreg sauce and preparation method thereof |
| CN115843975A (en) * | 2022-08-12 | 2023-03-28 | 成都国酿食品股份有限公司 | Fermented bean curd with sauce and preparation method thereof |
| CN116268432A (en) * | 2023-03-08 | 2023-06-23 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
| CN116268432B (en) * | 2023-03-08 | 2024-07-12 | 山东禹王生态食业有限公司 | Method for preparing high-fiber fermented bean curd from soybean fibers |
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