CN106509649A - Natto with houttuynia cordata flavor and manufacturing method of natto - Google Patents
Natto with houttuynia cordata flavor and manufacturing method of natto Download PDFInfo
- Publication number
- CN106509649A CN106509649A CN201611041355.0A CN201611041355A CN106509649A CN 106509649 A CN106509649 A CN 106509649A CN 201611041355 A CN201611041355 A CN 201611041355A CN 106509649 A CN106509649 A CN 106509649A
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- parts
- semen sojae
- sojae atricolor
- natto
- powder
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- 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
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- 235000013557 nattō Nutrition 0.000 title claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 14
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 240000000691 Houttuynia cordata Species 0.000 title claims abstract description 11
- 235000013719 Houttuynia cordata Nutrition 0.000 title claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 title claims description 3
- 239000000843 powder Substances 0.000 claims abstract description 34
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 17
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims abstract description 17
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims abstract description 17
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims abstract description 17
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 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 abstract description 16
- 229930006000 Sucrose Natural products 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 210000000582 semen Anatomy 0.000 claims description 55
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 36
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims description 25
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 22
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 15
- 230000004151 fermentation Effects 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 241000222065 Lycoperdon Species 0.000 claims description 7
- 241000768494 Polymorphum Species 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 7
- 230000035613 defoliation Effects 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 238000004321 preservation Methods 0.000 claims description 7
- 239000002893 slag Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 2
- 244000068988 Glycine max Species 0.000 abstract description 3
- 235000010469 Glycine max Nutrition 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract description 3
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 239000000203 mixture Substances 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000010201 Exanthema Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 241001619461 Poria <basidiomycete fungus> Species 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
- 239000002023 wood 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
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses natto with a houttuynia cordata flavor. The natto is prepared from the following raw materials of, by mass, 300-500 parts of soybeans, 35-60 parts of cayenne pepper, 10-25 parts of seed powder of Chinese prickly ash, 25-40 parts of bruised fresh ginger, 15-20 parts of edible salt, 20-30 parts of white spirit, 20-30 parts of white sugar, 10-20 parts of pungent litse fruit powder, and 60-110 parts of houttuynia cordata. The multiple raw materials of the houttuynia cordata, pungent litse fruits and the like are added into the natto, the taste of the natto is made thicker, mellower, tastier and more refreshing, and the deficiencies that traditional natto is simplex in taste and insufficient in flavor are overcome.
Description
Technical field
The invention belongs to fermented food field, and in particular to a kind of Herba Houttuyniae local flavor natto and preparation method thereof.
Background technology
Natto is local seasoned food, delicious in taste, is rich in pure fermented soya beans, salted or other wise perfume, makes mainly by Semen Glyciness fermentation.Water bean
The protein content of fermented soya beans, salted or other wise is high, and is rich in the content very abundant of vitamin and several amino acids, especially Vitamin E, digestion
Fabulous, the fresh fragrant Yi Kou of property.Natto is not only of high nutritive value, and also certain dietary function, the such as traditional Chinese medical science are thought, Semen Sojae Preparatum have solution
Table heat clearing away, effect of rash removing toxic substances, can control headache due to pathogenic wind-heat, it is uncomfortable in chest it is tired vomit, abundant expectoration fidgets due to deficiency etc..The beneficial health of polyphagia Semen Sojae Preparatum.
Raw material is made using Semen Glyciness and common Fructus Capsici with the natto that conventional method is made, taste is more single, local flavor shows slightly not enough.
The content of the invention
For deficiencies of the prior art, problem solved by the invention is how to provide a kind of mouthfeel only
Full Herba Houttuyniae local flavor natto of special, local flavor and preparation method thereof.
For achieving the above object, the present invention adopts following scheme：
A kind of Herba Houttuyniae local flavor natto, it is characterised in that be made up according to following mass fraction proportioning of following raw materials according：
300～500 parts of Semen sojae atricolor, 35～60 parts of cayenne pepper, 10～25 parts of Zanthoxyli Bungeani powder, 25～40 parts of ginger, 15～20 parts of Sal,
20～30 parts of Chinese liquor, 20～30 parts of white sugar, 10～20 parts of Fructus Litseae pungentiss powder, 60～110 parts of Herba Houttuyniae.
Further, the mass fraction proportioning of raw material is：
350～450 parts of Semen sojae atricolor, 40～50 parts of cayenne pepper, 15～20 parts of Zanthoxyli Bungeani powder, 30～35 parts of ginger, 16～18 parts of Sal,
22～28 parts of Chinese liquor, 23～26 parts of white sugar, 13～16 parts of Fructus Litseae pungentiss powder, 70～100 parts of Herba Houttuyniae.
Present invention also offers a kind of manufacture method of Herba Houttuyniae local flavor natto, comprises the following steps：
1）Semen sojae atricolor is cleaned, is soaked 4～6 hours in clear water, is removed filter dry；
2）Semen sojae atricolor is put in pot and is boiled to well-done, closed fiery being removed filter dry and dry in the air cool, it is standby that the cooked beans water for leaching leaves cold preservation；
3）Fresh Herba Houttuyniae leaf is taken to mince and smashes juice, the juice smash out is imported into step 2 together with leaf slag）In cooked beans water；
4）Semen sojae atricolor is wrapped with gauze and is positioned over dry place, with allow on Caulis et Folium Oryzae or leaveves lid its fermentation 4～7 days, until Semen sojae atricolor it
Between have a large amount of Lycoperdon polymorphum Vitt mycelia, till there is adhesion；
5）Semen sojae atricolor is inserted in the altar equipped with cooked beans water, cayenne pepper, Zanthoxyli Bungeani powder, ginger, Sal, Chinese liquor, white sugar, wooden Rhizoma Zingiberis Recens are put into
Stir and altar is sealed after the houttuynia cordata root of cutting after sub- powder and defoliation, the water yield with the height slightly beyond the superiors Semen sojae atricolor is
Preferably, altar can be opened after continuing fermentation 20～30 days to eat.
Compared to existing technology, the present invention has the advantages that：
The present invention adds various spice such as Herba Houttuyniae and Fructus Litseae pungentiss in natto so that the abundanter alcohol of taste of natto
It is fragrant, delicious tasty and refreshing, compensate for the not enough defect of traditional natto single taste, local flavor.
Specific embodiment
Advantages of the present invention and effect are described further with reference to embodiment.
Embodiment 1：
Raw material takes Semen sojae atricolor 30kg, cayenne pepper 3.5kg, Zanthoxyli Bungeani powder 1kg, ginger 2.5kg, Sal 1.5kg, Chinese liquor 2kg, white sugar
2kg, Fructus Litseae pungentiss powder 1kg, Herba Houttuyniae 6kg.
Semen sojae atricolor is cleaned, is soaked 4 hours in clear water, is removed filter dry；Semen sojae atricolor is put in pot and is boiled to well-done, close fiery by which
Remove filter dry and dry in the air cool, it is standby that the cooked beans water for leaching leaves cold preservation；Fresh Herba Houttuyniae leaf is taken to mince and smashes juice, by the juice smash out
Step 2 is imported together with leaf slag）In cooked beans water；Semen sojae atricolor is wrapped with gauze and is positioned over dry place, with allowing on Caulis et Folium Oryzae or leaveves lid
Its fermentation 4 days, until have a large amount of Lycoperdon polymorphum Vitt mycelia between Semen sojae atricolor, till there is adhesion；Semen sojae atricolor is inserted into the altar equipped with cooked beans water
In, stir after the houttuynia cordata root of cutting after being put into cayenne pepper, Zanthoxyli Bungeani powder, ginger, Sal, Chinese liquor, white sugar, Fructus Litseae pungentiss powder and defoliation
Mix uniform and altar is sealed, the water yield is advisable with the height slightly beyond the superiors Semen sojae atricolor, altar can be opened after continuing fermentation 20 days and eaten.
Embodiment 2：
Raw material takes Semen sojae atricolor 50kg, cayenne pepper 6kg, Zanthoxyli Bungeani powder 2.5kg, ginger 4kg, Sal 2kg, Chinese liquor 3kg, white sugar 3kg, wood
Jiang Zi powder 2kg, Herba Houttuyniae 11kg.
Semen sojae atricolor is cleaned, is soaked 6 hours in clear water, is removed filter dry；Semen sojae atricolor is put in pot and is boiled to well-done, close fiery by which
Remove filter dry and dry in the air cool, it is standby that the cooked beans water for leaching leaves cold preservation；Fresh Herba Houttuyniae leaf is taken to mince and smashes juice, by the juice smash out
Step 2 is imported together with leaf slag）In cooked beans water；Semen sojae atricolor is wrapped with gauze and is positioned over dry place, with allowing on Caulis et Folium Oryzae or leaveves lid
Its fermentation 7 days, until have a large amount of Lycoperdon polymorphum Vitt mycelia between Semen sojae atricolor, till there is adhesion；Semen sojae atricolor is inserted into the altar equipped with cooked beans water
In, stir after the houttuynia cordata root of cutting after being put into cayenne pepper, Zanthoxyli Bungeani powder, ginger, Sal, Chinese liquor, white sugar, Fructus Litseae pungentiss powder and defoliation
Mix uniform and altar is sealed, the water yield is advisable with the height slightly beyond the superiors Semen sojae atricolor, altar can be opened after continuing fermentation 30 days and eaten.
Embodiment 3：
Raw material takes Semen sojae atricolor 35kg, cayenne pepper 4kg, Zanthoxyli Bungeani powder 1.5kg, ginger 3kg, Sal 1.6kg, Chinese liquor 2.2kg, white sugar
2.3kg, Fructus Litseae pungentiss powder 1.3kg, Herba Houttuyniae 7kg.
Semen sojae atricolor is cleaned, is soaked 5 hours in clear water, is removed filter dry；Semen sojae atricolor is put in pot and is boiled to well-done, close fiery by which
Remove filter dry and dry in the air cool, it is standby that the cooked beans water for leaching leaves cold preservation；Fresh Herba Houttuyniae leaf is taken to mince and smashes juice, by the juice smash out
Step 2 is imported together with leaf slag）In cooked beans water；Semen sojae atricolor is wrapped with gauze and is positioned over dry place, with allowing on Caulis et Folium Oryzae or leaveves lid
Its fermentation 5 days, until have a large amount of Lycoperdon polymorphum Vitt mycelia between Semen sojae atricolor, till there is adhesion；Semen sojae atricolor is inserted into the altar equipped with cooked beans water
In, stir after the houttuynia cordata root of cutting after being put into cayenne pepper, Zanthoxyli Bungeani powder, ginger, Sal, Chinese liquor, white sugar, Fructus Litseae pungentiss powder and defoliation
Mix uniform and altar is sealed, the water yield is advisable with the height slightly beyond the superiors Semen sojae atricolor, altar can be opened after continuing fermentation 25 days and eaten.
Embodiment 4：
Raw material takes Semen sojae atricolor 45kg, cayenne pepper 5kg, Zanthoxyli Bungeani powder 2kg, ginger 3.5kg, Sal 1.8kg, Chinese liquor 2.8kg, white sugar
2.6kg, Fructus Litseae pungentiss powder 1.6kg, Herba Houttuyniae 10kg.
Semen sojae atricolor is cleaned, is soaked 5 hours in clear water, is removed filter dry；Semen sojae atricolor is put in pot and is boiled to well-done, close fiery by which
Remove filter dry and dry in the air cool, it is standby that the cooked beans water for leaching leaves cold preservation；Fresh Herba Houttuyniae leaf is taken to mince and smashes juice, by the juice smash out
Step 2 is imported together with leaf slag）In cooked beans water；Semen sojae atricolor is wrapped with gauze and is positioned over dry place, with allowing on Caulis et Folium Oryzae or leaveves lid
Its fermentation 6 days, until have a large amount of Lycoperdon polymorphum Vitt mycelia between Semen sojae atricolor, till there is adhesion；Semen sojae atricolor is inserted into the altar equipped with cooked beans water
In, stir after the houttuynia cordata root of cutting after being put into cayenne pepper, Zanthoxyli Bungeani powder, ginger, Sal, Chinese liquor, white sugar, Fructus Litseae pungentiss powder and defoliation
Mix uniform and altar is sealed, the water yield is advisable with the height slightly beyond the superiors Semen sojae atricolor, altar can be opened after continuing fermentation 25 days and eaten.
Embodiment 5：
Raw material takes Semen sojae atricolor 40kg, cayenne pepper 4.5kg, Zanthoxyli Bungeani powder 1.8kg, ginger 3.4kg, Sal 1.7kg, Chinese liquor 2.6kg, white
Sugared 2.5kg, Fructus Litseae pungentiss powder 1.4kg, Herba Houttuyniae 9kg.
Semen sojae atricolor is cleaned, is soaked 5 hours in clear water, is removed filter dry；Semen sojae atricolor is put in pot and is boiled to well-done, close fiery by which
Remove filter dry and dry in the air cool, it is standby that the cooked beans water for leaching leaves cold preservation；Fresh Herba Houttuyniae leaf is taken to mince and smashes juice, by the juice smash out
Step 2 is imported together with leaf slag）In cooked beans water；Semen sojae atricolor is wrapped with gauze and is positioned over dry place, with allowing on Caulis et Folium Oryzae or leaveves lid
Its fermentation 6 days, until have a large amount of Lycoperdon polymorphum Vitt mycelia between Semen sojae atricolor, till there is adhesion；Semen sojae atricolor is inserted into the altar equipped with cooked beans water
In, after being put into cayenne pepper, Zanthoxyli Bungeani powder, ginger, Sal, Chinese liquor, white sugar, Fructus Litseae pungentiss powder, Fructus Foeniculi, Poria, Fructus Amomi and defoliation
Stir and altar is sealed after the houttuynia cordata root of cutting, the water yield is advisable with the height slightly beyond the superiors Semen sojae atricolor, continue fermentation 25
Altar can be opened to eat after it.
Claims (3)
1. a kind of Herba Houttuyniae local flavor natto, it is characterised in that be made up according to following mass fraction proportioning of following raw materials according：
300～500 parts of Semen sojae atricolor, 35～60 parts of cayenne pepper, 10～25 parts of Zanthoxyli Bungeani powder, 25～40 parts of ginger, 15～20 parts of Sal,
20～30 parts of Chinese liquor, 20～30 parts of white sugar, 10～20 parts of Fructus Litseae pungentiss powder, 60～110 parts of Herba Houttuyniae.
2. Herba Houttuyniae local flavor natto as claimed in claim 1, it is characterised in that the mass fraction proportioning of raw material is：
350～450 parts of Semen sojae atricolor, 40～50 parts of cayenne pepper, 15～20 parts of Zanthoxyli Bungeani powder, 30～35 parts of ginger, 16～18 parts of Sal,
22～28 parts of Chinese liquor, 23～26 parts of white sugar, 13～16 parts of Fructus Litseae pungentiss powder, 70～100 parts of Herba Houttuyniae.
3. a kind of manufacture method of Herba Houttuyniae local flavor natto, it is characterised in that comprise the following steps：
1）Semen sojae atricolor is cleaned, is soaked 4～6 hours in clear water, is removed filter dry；
2）Semen sojae atricolor is put in pot and is boiled to well-done, closed fiery being removed filter dry and dry in the air cool, it is standby that the cooked beans water for leaching leaves cold preservation；
3）Fresh Herba Houttuyniae leaf is taken to mince and smashes juice, the juice smash out is imported into step 2 together with leaf slag）In cooked beans water；
4）Semen sojae atricolor is wrapped with gauze and is positioned over dry place, with allow on Caulis et Folium Oryzae or leaveves lid its fermentation 4～7 days, until Semen sojae atricolor it
Between have a large amount of Lycoperdon polymorphum Vitt mycelia, till there is adhesion；
5）Semen sojae atricolor is inserted in the altar equipped with cooked beans water, cayenne pepper, Zanthoxyli Bungeani powder, ginger, Sal, Chinese liquor, white sugar, wooden Rhizoma Zingiberis Recens are put into
Stir and altar is sealed after the houttuynia cordata root of cutting after sub- powder and defoliation, the water yield with the height slightly beyond the superiors Semen sojae atricolor is
Preferably, altar can be opened after continuing fermentation 20～30 days to eat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611041355.0A CN106509649A (en) | 2016-11-24 | 2016-11-24 | Natto with houttuynia cordata flavor and manufacturing method of natto |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611041355.0A CN106509649A (en) | 2016-11-24 | 2016-11-24 | Natto with houttuynia cordata flavor and manufacturing method of natto |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509649A true CN106509649A (en) | 2017-03-22 |
Family
ID=58356422
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611041355.0A Pending CN106509649A (en) | 2016-11-24 | 2016-11-24 | Natto with houttuynia cordata flavor and manufacturing method of natto |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509649A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578528A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health care salt black beans containing Chinese herbal medicine formula and production process thereof |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN103519090A (en) * | 2013-10-15 | 2014-01-22 | 皖东天都调味食品有限责任公司 | Fermented soya bean with lemon |
-
2016
- 2016-11-24 CN CN201611041355.0A patent/CN106509649A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578528A (en) * | 2012-03-02 | 2012-07-18 | 万勤劳 | Health care salt black beans containing Chinese herbal medicine formula and production process thereof |
| CN103355632A (en) * | 2013-08-07 | 2013-10-23 | 重庆市珍珠兰御咏茶业有限公司 | Processing method for Tujia water fermented soya bean |
| CN103519090A (en) * | 2013-10-15 | 2014-01-22 | 皖东天都调味食品有限责任公司 | Fermented soya bean with lemon |
Non-Patent Citations (2)
| Title |
|---|
| 尹爽等: "贵州特色水豆豉后发酵及调味技术研究", 《中国调味品》 * |
| 第1版: "《四川风味食品大全》", 31 January 2012, 四川科学技术出版社 * |
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Application publication date: 20170322 |