CN106616886A - Method for accelerating post-aging of Pixian bean paste - Google Patents
Method for accelerating post-aging of Pixian bean paste Download PDFInfo
- Publication number
- CN106616886A CN106616886A CN201611231821.1A CN201611231821A CN106616886A CN 106616886 A CN106616886 A CN 106616886A CN 201611231821 A CN201611231821 A CN 201611231821A CN 106616886 A CN106616886 A CN 106616886A
- Authority
- CN
- China
- Prior art keywords
- bean
- bean paste
- unstrained spirits
- thick broad
- fermenting
- 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.)
- Granted
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of fermented seasonings, in particular to a method for accelerating post-aging of Pixian bean paste. The method comprises the following steps of uniformly mixing preliminary-fermenting Pixian bean paste (1 to 3 months), middle-fermenting Pixian bean paste (3 to 6 months) and later-fermenting Pixian bean paste (more than 12 months) according to certain ratio; putting into gradient temperature control equipment, and fermenting; controlling the water content of a matrix in a whole fermenting container to 5% to 30%, and promoting the low-temperature Maillard reaction, so as to reach the purpose of promoting the aging of bean paste. The method has the advantages that the Pixian bean pastes in different fermenting phases are mixed, the post-aging is controlled, the post-aging process of the Pixian bean paste is accelerated, the fermenting cycle of the bean paste is shortened, and the flavor of the Pixian bean paste is improved; by combining with gradient temperature rise and lowering mode and water control, the post-aging process of stirring, airing and exposing of the Pixian bean paste is accelerated, and the post-aging time of the bean paste is shortened.
Description
Technical field
The invention belongs to fermented seasonings field, specially a kind of method for accelerating bean paste after-ripening.
Background technology
Bean paste originates in the Pixian County in Sichuan Province Chengdu and gains the name, and originates from that Sichuan is among the people, and its conventional machining process is
There is the history of 300 years, mainly include：The operation such as koji, pickled, fermentation, after-ripening.Bean paste because peppery aromatic, the sticky suede of taste is real,
Lobe grain delicious and crisp, it is subject to consumers the advantages of paste flavor is strong, is the requisite flavouring of culinary art Sichuan cuisine, in world's thick chilli sauce
In take the course of its own, can be rated as " soul of Sichuan cuisine ".
Traditional bean paste fermentation time length, in good taste, with the time lengthening of fermentation storage, flavor components are constantly accumulated
Tired, bean cotyledon local flavor, mouthfeel are also constantly lifted.The fermentation period of general traditional-family bean paste has all reached 1 year or even longer
Time.
In commercial process, because traditional bean paste fermentation time is long, cause capital turnover pressure it is big, into
The problems such as this is high, in the urgent need to shortening bean cotyledon fermentation period.In the market the fermentation period of main flow bean cotyledon product is mostly in 3-6
Individual month, only a small amount of bean cotyledon product fermentation period reached more than 1 year.The short bean paste product of fermentation time is often present
Product special flavour is not enough, the low industry development bottleneck problem of added value.
The content of the invention
Present invention purpose is primarily directed to the problem of bean paste after-ripening, there is provided one kind accelerates bean paste after-ripening
Method.The method by the bean paste in different fermentations stage by mixing, the control mode such as after-ripening, after accelerating bean paste
Ripe process, shortens bean cotyledon fermentation period, lifts bean paste local flavor.Meanwhile, with reference to the control of gradient increased temperature, cooling mode and moisture
Accelerate the After-ripening of bean paste " tedding dew ", shorten bean cotyledon ripening time.
To achieve these goals, concrete technical scheme of the invention is：
A kind of method for accelerating bean paste after-ripening, comprises the following steps：
1) preparation of raw material
Weigh and the bean cotyledon (i.e. sweet lobe) and thick chilli sauce (i.e. capsicum embryo) for fermenting is produced with bean paste conventional method, so
Afterwards bean cotyledon and thick chilli sauce are proportionally mixed to form into thick broad-bean sauce unstrained spirits, by fermentation time stage by stage spontaneous fermentation to obtain thick broad-bean sauce unstrained spirits standby
With；Described bean paste conventional method refers to the bean cotyledon and thick chilli sauce prepared with reference to GB/T 20560-2006, it is also possible to
The bean cotyledon fermented using commercially available or conventional method and thick chilli sauce.
2) mixing thick broad-bean sauce unstrained spirits is prepared
By the fermentation thick broad-bean sauce unstrained spirits of 1～3 month, the thick broad-bean sauce unstrained spirits for fermenting 3～6 months and fermentation time were more than 12 months
Pixian bean sauce unstrained spirits, according to thick broad-bean sauce unstrained spirits mass ratio 5～7：2.5～4：0.5～1 ratio is added together, is well mixed, and is obtained
To mixing thick broad-bean sauce unstrained spirits；
3) gradient temperature control fermentation
Mixing thick broad-bean sauce unstrained spirits is placed in gradient temperature control equipment, 50～65 DEG C are warming up to, is stirred while intensification, rotating speed is adjusted
To 30～50rmp/min, stirring 3～5min, 24～48h of insulation；Temperature is adjusted to into 20～22 DEG C of coolings to stir simultaneously, rotating speed is adjusted
To 30～50rmp/min, 3～5min is stirred, be incubated 24～36h；50～65 DEG C are warming up to again.Heat up and stir simultaneously, rotating speed
30～50rmp/min is transferred to, 3～5min is stirred, 24～60h is incubated, reddish brown glossy, sauce ester aromatic flavour bean paste is obtained
Finished product.
The step 3) during gradient temperature control ferments, the moisture of whole round matrix be 5wt%～
30wt%.
In the present invention, the sweat of thick broad-bean sauce production is the physiological action of the various enzymes using Institute of Micro-biology's secretion,
Under conditions of suitable, the material in raw material is set to carry out the biochemical change of series of complex, including macromolecular substances
Decompose the generation with novel substance, so as to constitute color, the body that thick broad-bean sauce has.
Maillard reaction belongs to non-enzymatic browning, refers to that phenolic compound matter is oxidized by enzymes into the primary metabolite of light color and produces
Thing --- quinones, through further reaction the process of brown pigment is formed.In brewing process, protein gradually resolves into many bean cotyledon
Peptide or amino acid, Starch Hydrolysis are into glucose.Hydroxyl on second carbon atom of glucose by the amino substituents in amino acid,
Production amino sugar, through a series of chemical reaction, ultimately generates henna melanin.
Because the fragrance of broad bean chili sauce is mainly formed in later stage fermentation, abundant volatile materials constitutes broad bean chili sauce
Peculiar fragrance.Esters are respectively provided with fragrance, are the main bodys of fragrance, and degree of esterification is higher, and bean cotyledon quality is better.Fermented in sauce unstrained spirits
Cheng Zhong, is most difficult to the decomposition of protein, and the time is also long.Protein progressively decomposes in the presence of protease hydrolytic enzyme, meanwhile, egg
The glutaminase dissociated in white matter raw material is hydrolyzed into glutamic acid under the glutamine effect of secretion, and glutamic acid is made with salt
With forming sodium glutamate, sodium glutamate is the main source of thick broad-bean sauce delicious flavour.
Temperature has many impacts to fermentation, shows cell growth, Product formation, the physical property of zymotic fluid and
The aspects such as biosynthesis.Temperature rises to 50～65 DEG C, because growth metabolism and breeding have the participation of enzyme, the growth of cell
Breeding is accelerated.From the point of view of the dynamics of enzymatic reaction, temperature is raised, and reaction speed is accelerated, and respiratory intensity increases, and ultimately results in
Cell growth breeding is accelerated.Fermentation temperature is high, and raw material is easy to self-digestion into lower-molecular substance, is have to raw material availability aspect
Profit.But with the lasting rising of temperature, the speed of enzyme inactivation is also bigger, the microorganism under so long-term breeding at a high speed,
Even if its spontaneous mutation probability is extremely low, the generation for making a variation cannot be also avoided, battalion higher than original production strain growth speed especially occurs
Support and require the low and few negative change type of metabolite, be subject to be bacterial contamination.The present invention is using gradient temperature control fermentation with regard to energy
This problem is solved well.
The positive effect of the present invention is embodied in：
(1), gradient increased temperature alternating temperature promotes slow separation, the release of material composition, because different materials is in different temperature
Degree condition stability inferior is different, therefore is conducive to discharging different material compositions by gradient alternating temperature, and different material composition is rear
Phase is participated in After-ripening, is conducive to the flavor components of abundant bean cotyledon.It is simple to there is local flavor deficiency using same temperature after-ripening
The problems such as.
(2), the present invention is the raw material based on the bean paste in different fermentations stage, by cross-mixing, due to difference
The interaction of the material composition of fermentation stage, before the product of the fermentation of the last period may be provided for the next stage (i.e. After-ripening)
Body material, by the interaction of material, adds dynamic analog, acceleration and teds dew process, the purpose of quick after-ripening is reached, with mesh
The front after-ripening method reported has essential distinction.
(3), the after-ripening method that the present invention is adopted, can greatly shorten while bean paste color and luster and fragrance is retained
The ripening time of bean paste.
(4), labour intensity is reduced significantly, and sanitary condition is also significantly improved, and can not received with mechanization, scale operation
Season and the impact of weather, the four seasons can produce.
(5), product color, body are excellent, and uniformity is good.
Specific embodiment
In order that the goal of the invention of the present invention, technical scheme and advantage become more apparent, with reference to specific embodiment party
The present invention is described in further detail for formula, but this scope for being interpreted as above-mentioned theme of the invention should not be only limitted to into following realities
Apply example.
Embodiment 1：
(1) preparation of raw material
The bean cotyledon and thick chilli sauce for fermenting is produced from bean paste conventional method, bean cotyledon and thick chilli sauce are according to a certain percentage
Thick broad-bean sauce unstrained spirits is mixed to form, spontaneous fermentation is standby.
(2) ratio mixing
To be fermented 1 month thick broad-bean sauce unstrained spirits, and ferment the 6 months thick broad-bean sauce unstrained spirits and fermentation Pixian bean sauce unstrained spirits of 18 months, according to
Thick broad-bean sauce unstrained spirits weight compares 5：3：0.5 ratio is added together, is well mixed, and obtains mixing thick broad-bean sauce unstrained spirits.
(3) gradient temperature control fermentation
Mixing thick broad-bean sauce unstrained spirits is placed in gradient temperature control equipment, 60 DEG C is warming up to and (is heated up and stir simultaneously, rotating speed is transferred to
45rmp/min, stirs 4min), 48h is incubated, temperature is adjusted to into 22 DEG C, and (cooling is stirred simultaneously, and rotating speed is transferred to 40rmp/min, is stirred
Mix 5min), 30h is incubated, 60 DEG C (heat up and stir simultaneously, rotating speed is transferred to 50rmp/min, stir 5min), insulation are warming up to again
48h.Simultaneously moisture 15wt% of matrix of whole round or so, promotes low temperature Maillard reaction, produces a large amount of cause
Accelerate bean cotyledon after-ripening while fragrant composition, obtain reddish brown glossy, sauce ester aromatic flavour bean paste finished product.
Embodiment 2：
(1) preparation of raw material
The bean cotyledon and thick chilli sauce for fermenting is produced from bean paste conventional method, bean cotyledon and thick chilli sauce are according to a certain percentage
Thick broad-bean sauce unstrained spirits is mixed to form, spontaneous fermentation is standby.
(2) ratio mixing
To be fermented 3 months thick broad-bean sauce unstrained spirits, and ferment the 6 months thick broad-bean sauce unstrained spirits and fermentation Pixian bean sauce unstrained spirits of 12 months, according to
Thick broad-bean sauce unstrained spirits weight compares 6：2.5：0.8 ratio is added together, is well mixed, and obtains mixing thick broad-bean sauce unstrained spirits.
(3) gradient temperature control fermentation
Mixing thick broad-bean sauce unstrained spirits is placed in gradient temperature control equipment, 55 DEG C is warming up to and (is heated up and stir simultaneously, rotating speed is transferred to
40rmp/min, stirs 5min), 48h is incubated, temperature is adjusted to into 20 DEG C, and (cooling is stirred simultaneously, and rotating speed is transferred to 40rmp/min, is stirred
Mix 3min), 36h is incubated, 65 DEG C (heat up and stir simultaneously, rotating speed is transferred to 50rmp/min, stir 4min), insulation are warming up to again
40h.Simultaneously the moisture of the matrix of whole round promotes low temperature Maillard reaction in 20wt% or so, produces a large amount of
Accelerate bean cotyledon after-ripening while aroma component, obtain reddish brown glossy, sauce ester aromatic flavour bean paste finished product.
Embodiment 3：
(1) preparation of raw material
The bean cotyledon and thick chilli sauce for fermenting is produced from bean paste conventional method, bean cotyledon and thick chilli sauce are according to a certain percentage
Thick broad-bean sauce unstrained spirits is mixed to form, spontaneous fermentation is standby.
(2) ratio mixing
To be fermented 3 months thick broad-bean sauce unstrained spirits, and ferment the 6 months thick broad-bean sauce unstrained spirits and fermentation Pixian bean sauce unstrained spirits of 12 months, according to
Thick broad-bean sauce unstrained spirits weight compares 7：4：1 ratio is added together, is well mixed, and obtains mixing thick broad-bean sauce unstrained spirits.
(3) gradient temperature control fermentation
Mixing thick broad-bean sauce unstrained spirits is placed in gradient temperature control equipment, 65 DEG C is warming up to and (is heated up and stir simultaneously, rotating speed is transferred to
40rmp/min, stirs 3min), 28h is incubated, temperature is adjusted to into 22 DEG C, and (cooling is stirred simultaneously, and rotating speed is transferred to 55rmp/min, is stirred
Mix 5min), 24h is incubated, 55 DEG C (heat up and stir simultaneously, rotating speed is transferred to 40rmp/min stirring 5min), insulation are warming up to again
48h.Simultaneously the moisture of the matrix of whole round promotes low temperature Maillard reaction in 25wt% or so, produces a large amount of
Accelerate bean cotyledon after-ripening while aroma component, obtain reddish brown glossy, sauce ester aromatic flavour bean paste finished product.
The raw material cross-mixing based on the bean paste in different fermentations stage will be prepared in embodiment 1 to embodiment 3, together
When by gradient temperature-controlled adjust fermentation bean paste finished product, carry out organoleptic indicator and volatility with traditional zymotic bean paste finished product
The measure of material, concrete outcome see the table below：
Bean paste organoleptic indicator
Note：1#The bean paste finished product that method in from the embodiment of the present invention 1 to embodiment 3 is obtained；2#Traditional handicraft system
Make, the afterripening fermentation time is the bean paste finished product of 12 months；3#Traditional handicraft makes, and the afterripening fermentation time is the Pi of 22 months
County's bean cotyledon finished product；4#Except outer without ratio mixing, in other indexs and the embodiment of the present invention in 1 to embodiment 3 any one
It is identical；5#Except gradient temperature fermentation is changed to into 25 DEG C of fermentations 45 of constant temperature beyond the highest heavens, 1 to reality in other indexs and the embodiment of the present invention
Apply in example 3 any one identical.
As can be known from the above table, 1 is adopted#Processing method obtains bean paste, no matter from color and luster, fragrance, body, or from flavour
On, all it is substantially better than and adopts 2#Processing method obtains bean paste, with 3#Processing method obtains bean paste than more consistent；Using
4#Processing method obtains bean paste, and the brittleness in fragrance and flavour compares 1#It is slightly worse that processing method obtains bean paste, body color and luster
With the harmony in flavour and 1#It is consistent that processing method obtains bean paste；Using 5#Processing method obtains bean paste, color and luster,
Body, flavour are all than 1#It is poor that processing method obtains bean paste.Fragrance and 1#It is consistent that processing method obtains bean paste.Illustrate this
The after-ripening method of invention can not only lift the organoleptic indicator of bean paste, moreover it is possible to substantially shorten the ripening time of bean cotyledon, by difference
The thick broad-bean sauce unstrained spirits of time period can substantially increase the perfume (or spice) of bean paste according to the ratio mixed fermentation in embodiment 1 to embodiment 3
The brittleness of gas and lobe；By thick broad-bean sauce unstrained spirits according to the gradient temperature fermentation bean cotyledon in embodiment 1 to embodiment 3, can substantially carry
The color and luster for rising bean paste, the mobility for reducing bean cotyledon and the palatability for coordinating salt and tart flavour, illustrate the after-ripening mode of the present invention
Production for bean paste is truly feasible.
Bean paste volatile species
| Project | 1# | 2# | 3# |
| Alcohols | 6 kinds (20.7%) | 9 kinds (25.0%) | 5 kinds (18.5%) |
| Esters | 2 kinds (10.2%) | 9 kinds (25.0%) | 2 kinds (7.4%) |
| Aldehydes | 6 kinds (20.7%) | 3 kinds (8.3%) | 4 kinds (14.9%) |
| Acids | 1 kind (3.2%) | - | 2 kinds (7.4%) |
| Hydro carbons | 6 kinds (20.7%) | 4 kinds (11.1%) | 4 kinds (14.9%) |
| Phenols | 3 kinds (10.2%) | 2 kinds (5.6%) | 5 kinds (18.5%) |
| Ketone | 3 kinds (10.2%) | 4 kinds (11.1%) | 1 kind (3.7%) |
| Other | 2 kinds (6.6%) | 5 kinds (13.9%) | 3 kinds (11.1%) |
| It is total | 29 kinds | 36 kinds | 27 kinds |
Note：1#The bean paste finished product that method in from the embodiment of the present invention 1 to embodiment 3 is obtained；2#Traditional handicraft system
Make, the afterripening fermentation time is the bean paste finished product of 12 months；3#Traditional handicraft makes, and the afterripening fermentation time is the Pi of 22 months
County's bean cotyledon finished product.
As can be known from the above table, 1 is adopted#The bean paste that processing method is obtained, its volatile species with adopt 3#Process side
The volatile species of the bean paste that method is obtained do not join closely.
Presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (2)
1. it is a kind of accelerate bean paste after-ripening method, it is characterised in that comprise the following steps：
1）The preparation of raw material
Weigh to be produced with bean paste conventional method and ferment the bean cotyledon and thick chilli sauce for obtaining, then by bean cotyledon and thick chilli sauce according to
Ratio is mixed to form thick broad-bean sauce unstrained spirits, and stage by stage to obtain thick broad-bean sauce unstrained spirits standby for spontaneous fermentation；
2）Prepare mixing thick broad-bean sauce unstrained spirits
By the fermentation thick broad-bean sauce unstrained spirits of 1～3 month, the thick broad-bean sauce unstrained spirits for fermenting 3～6 months and fermentation thick broad-bean sauce of more than 12 months
Unstrained spirits, is 5～7 according to mass ratio：2.5～4：0.5～1 ratio is added together, is well mixed, and obtains mixing thick broad-bean sauce unstrained spirits；
3）Gradient temperature control ferments
Mixing thick broad-bean sauce unstrained spirits is placed in gradient temperature control equipment, 50～65 DEG C are warming up to, is stirred while intensification, rotating speed is transferred to 30
～50rmp/min, 3～5min of stirring is incubated 24～48h；Temperature is adjusted to into 20～22 DEG C of coolings to stir simultaneously, rotating speed is transferred to 30
～50rmp/min, stirs 3～5min, is incubated 24～36h；50～65 DEG C are warming up to again;Heat up and stir simultaneously, rotating speed is transferred to
30～50rmp/min, stir 3～5min, be incubated 24～60h, obtain reddish brown glossy, sauce ester aromatic flavour bean paste into
Product.
2. the method for accelerating bean paste after-ripening according to claim 1, it is characterised in that：The step 3）Gradient temperature control is sent out
During ferment, the moisture of whole round matrix is 5wt%～30wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231821.1A CN106616886B (en) | 2016-12-28 | 2016-12-28 | Method for accelerating post-ripening of Pi county bean cotyledon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611231821.1A CN106616886B (en) | 2016-12-28 | 2016-12-28 | Method for accelerating post-ripening of Pi county bean cotyledon |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106616886A true CN106616886A (en) | 2017-05-10 |
| CN106616886B CN106616886B (en) | 2020-06-30 |
Family
ID=58833006
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611231821.1A Active CN106616886B (en) | 2016-12-28 | 2016-12-28 | Method for accelerating post-ripening of Pi county bean cotyledon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616886B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259367A (en) * | 2017-07-20 | 2017-10-20 | 四川省食品发酵工业研究设计院 | A kind of method for improving thick broad-bean sauce amino acid nitrogen content |
| CN108391789A (en) * | 2018-02-01 | 2018-08-14 | 西华大学 | A kind of bean paste continuously closes afterripening fermentation production technology |
| CN108402399A (en) * | 2018-02-01 | 2018-08-17 | 西华大学 | A kind of multiple temperature sections control bean paste afterripening fermentation technique |
| CN112535259A (en) * | 2020-12-11 | 2021-03-23 | 四川省食品发酵工业研究设计院 | Mustard-flavored liquid thick broad-bean sauce and preparation method thereof |
| CN114009737A (en) * | 2021-10-25 | 2022-02-08 | 四川味滋美食品科技有限公司 | Sichuan-type basic compound seasoning and segmented fermentation preparation method thereof |
| CN114009738A (en) * | 2021-10-25 | 2022-02-08 | 四川味滋美食品科技有限公司 | Thin oil hotpot condiment and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313745A (en) * | 2007-05-29 | 2008-12-03 | 抚顺市独凤轩食品有限公司 | Post maturation method for Sichuan thick broad-bean sauce |
-
2016
- 2016-12-28 CN CN201611231821.1A patent/CN106616886B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101313745A (en) * | 2007-05-29 | 2008-12-03 | 抚顺市独凤轩食品有限公司 | Post maturation method for Sichuan thick broad-bean sauce |
Non-Patent Citations (2)
| Title |
|---|
| 李红玫，等: "豆瓣酱发酵工艺的优化", 《中国调味品》 * |
| 贺圣凌，等: "豆瓣辣酱调配后熟与色泽风味形成关联性研究", 《中国调味品》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259367A (en) * | 2017-07-20 | 2017-10-20 | 四川省食品发酵工业研究设计院 | A kind of method for improving thick broad-bean sauce amino acid nitrogen content |
| CN107259367B (en) * | 2017-07-20 | 2020-12-22 | 四川省食品发酵工业研究设计院 | Method for improving amino acid nitrogen content of thick broad-bean sauce |
| CN108391789A (en) * | 2018-02-01 | 2018-08-14 | 西华大学 | A kind of bean paste continuously closes afterripening fermentation production technology |
| CN108402399A (en) * | 2018-02-01 | 2018-08-17 | 西华大学 | A kind of multiple temperature sections control bean paste afterripening fermentation technique |
| CN108402399B (en) * | 2018-02-01 | 2021-07-30 | 西华大学 | Multi-temperature-stage control post-ripening fermentation process for Pixian bean paste |
| CN108391789B (en) * | 2018-02-01 | 2021-09-24 | 西华大学 | Continuous closed post-ripening fermentation production process of Pi county broad bean paste |
| CN112535259A (en) * | 2020-12-11 | 2021-03-23 | 四川省食品发酵工业研究设计院 | Mustard-flavored liquid thick broad-bean sauce and preparation method thereof |
| CN114009737A (en) * | 2021-10-25 | 2022-02-08 | 四川味滋美食品科技有限公司 | Sichuan-type basic compound seasoning and segmented fermentation preparation method thereof |
| CN114009738A (en) * | 2021-10-25 | 2022-02-08 | 四川味滋美食品科技有限公司 | Thin oil hotpot condiment and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106616886B (en) | 2020-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106616886A (en) | Method for accelerating post-aging of Pixian bean paste | |
| US8173185B2 (en) | Fermented soy sauce with less soy sauce flavor and process for producing the same | |
| CN107259367B (en) | Method for improving amino acid nitrogen content of thick broad-bean sauce | |
| CN111269770B (en) | Tartary buckwheat white spirit and brewing process thereof | |
| CN105695296B (en) | It is a kind of richness potassium and flavones sea-buckthorn fruit grain vinegar preparation method | |
| JP4781365B2 (en) | Soy sauce containing 5'-nucleotides and method for producing the same | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| CN109971661A (en) | One plant of ester-producing yeast ZB406 and its application | |
| BRPI0613646A2 (en) | method of producing liquid koji having enhanced enzyme activity, liquid koji, method of producing enzyme preparation, enzyme preparation, and method of producing enzyme | |
| CN103960635A (en) | Method for preparing meat-flavor essence | |
| CN109619531A (en) | A kind of production method using lactic acid bacteria and first solid rear dilute soy sauce of yeast cooperative fermentation | |
| CN109329870B (en) | Preparation process for improving quality of large-tank fermented soy sauce | |
| CN111743138A (en) | Preparation method of novel salt-reduced soy sauce | |
| KR20130003719A (en) | Manufacturing method of soy sauce using fermented aged-garlic and that soy sauce | |
| JP4908815B2 (en) | Production method of liquid rice cake | |
| JPS5913185B2 (en) | Method for producing alcoholic beverages using mushrooms as raw materials | |
| CN112625835A (en) | Process for making strontium-rich wine | |
| CN107373596B (en) | Glutinous rice spice and preparation method thereof | |
| KR20160091631A (en) | vingar made from rice | |
| Delfino et al. | Utilization of jackfruit seed powder as a sustainable cocoa substitute: a review | |
| JPWO2005065465A1 (en) | Wheat malt root with enhanced functional ingredient content and method for producing the same | |
| KR20180128231A (en) | Method for preparing rice cake using activators of effective microorganisms | |
| JP6699022B2 (en) | Liquid koji manufacturing method | |
| CN106689744A (en) | Pig shiitake flavoring agent prepared from fermented Premna microphylla | |
| JP2010088383A (en) | Method for producing soybean extract-containing shochu (japanese white distilled liquor) |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |