CN107125702A - 酱油的制备工艺 - Google Patents
酱油的制备工艺 Download PDFInfo
- Publication number
- CN107125702A CN107125702A CN201710248646.5A CN201710248646A CN107125702A CN 107125702 A CN107125702 A CN 107125702A CN 201710248646 A CN201710248646 A CN 201710248646A CN 107125702 A CN107125702 A CN 107125702A
- Authority
- CN
- China
- Prior art keywords
- fermenting mixture
- soy sauce
- inoculum concentration
- fermentation
- control
- 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
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000005516 engineering process Methods 0.000 title claims abstract description 27
- 239000000203 mixture Substances 0.000 claims abstract description 73
- 238000000855 fermentation Methods 0.000 claims abstract description 64
- 230000004151 fermentation Effects 0.000 claims abstract description 64
- 239000002054 inoculum Substances 0.000 claims abstract description 45
- 238000011534 incubation Methods 0.000 claims abstract description 40
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 28
- 244000068988 Glycine max Species 0.000 claims abstract description 27
- 235000013312 flour Nutrition 0.000 claims abstract description 27
- 240000006439 Aspergillus oryzae Species 0.000 claims abstract description 21
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims abstract description 21
- 238000011081 inoculation Methods 0.000 claims abstract description 21
- 239000012266 salt solution Substances 0.000 claims abstract description 12
- 150000001875 compounds Chemical class 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002932 luster Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
Description
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710248646.5A CN107125702B (zh) | 2017-04-16 | 2017-04-16 | 酱油的制备工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710248646.5A CN107125702B (zh) | 2017-04-16 | 2017-04-16 | 酱油的制备工艺 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN107125702A true CN107125702A (zh) | 2017-09-05 |
CN107125702B CN107125702B (zh) | 2020-08-14 |
Family
ID=59715866
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710248646.5A Active CN107125702B (zh) | 2017-04-16 | 2017-04-16 | 酱油的制备工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107125702B (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102630923A (zh) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | 一种酱油的制备方法 |
CN104872617A (zh) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | 一种酱油的酿造工艺 |
CN105053962A (zh) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | 一种酱油的酿造工艺 |
CN106509100A (zh) * | 2016-09-28 | 2017-03-22 | 南昌大学 | 一种含有高活性菌固体酸奶粉的生产方法 |
-
2017
- 2017-04-16 CN CN201710248646.5A patent/CN107125702B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102630923A (zh) * | 2012-04-19 | 2012-08-15 | 华南理工大学 | 一种酱油的制备方法 |
CN104872617A (zh) * | 2015-05-13 | 2015-09-02 | 广东厨邦食品有限公司 | 一种酱油的酿造工艺 |
CN105053962A (zh) * | 2015-09-02 | 2015-11-18 | 广东美味鲜调味食品有限公司 | 一种酱油的酿造工艺 |
CN106509100A (zh) * | 2016-09-28 | 2017-03-22 | 南昌大学 | 一种含有高活性菌固体酸奶粉的生产方法 |
Also Published As
Publication number | Publication date |
---|---|
CN107125702B (zh) | 2020-08-14 |
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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 | ||
TA01 | Transfer of patent application right | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20200521 Address after: 315012 Zhejiang Province, Ningbo city Haishu District Liyuan Road No. 755 room 1025 Applicant after: HOLE IN ONE Co.,Ltd. Address before: The 536000 the Guangxi Zhuang Autonomous Region Beihai port city of Tieshan Ying Zhen Lu Tang Cun Wei Hui nine Village District No. 20 Applicant before: Liu Qing |
|
GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right | ||
TR01 | Transfer of patent right |
Effective date of registration: 20201118 Address after: No.16 Mingzhi Road, Jilin economic and Technological Development Zone, Jilin City, Jilin Province, 132000 Patentee after: Jilin brewing industry group vinegar industry Co., Ltd Address before: 315012 Zhejiang Province, Ningbo city Haishu District Liyuan Road No. 755 room 1025 Patentee before: Ningbo Yuanzhi Cube Energy Technology Co.,Ltd. |