CN107467618A - A kind of preparation method of the soy sauce with pungent - Google Patents
A kind of preparation method of the soy sauce with pungent Download PDFInfo
- Publication number
- CN107467618A CN107467618A CN201710651975.4A CN201710651975A CN107467618A CN 107467618 A CN107467618 A CN 107467618A CN 201710651975 A CN201710651975 A CN 201710651975A CN 107467618 A CN107467618 A CN 107467618A
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- Prior art keywords
- soy sauce
- pungent
- madder
- preparation
- powder
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Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 120
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 241000123069 Ocyurus chrysurus Species 0.000 claims abstract description 74
- 239000000843 powder Substances 0.000 claims abstract description 42
- 238000003756 stirring Methods 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims description 15
- 238000013019 agitation Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 12
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- RGCKGOZRHPZPFP-UHFFFAOYSA-N alizarin Chemical compound C1=CC=C2C(=O)C3=C(O)C(O)=CC=C3C(=O)C2=C1 RGCKGOZRHPZPFP-UHFFFAOYSA-N 0.000 claims 4
- 244000025254 Cannabis sativa Species 0.000 claims 2
- 235000012054 meals Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 abstract description 6
- 239000001390 capsicum minimum Substances 0.000 abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 description 11
- 239000004744 fabric Substances 0.000 description 10
- 238000001914 filtration Methods 0.000 description 10
- 241000208293 Capsicum Species 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 230000000740 bleeding effect Effects 0.000 description 3
- 238000004040 coloring Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- 229930192627 Naphthoquinone Natural products 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- PYKYMHQGRFAEBM-UHFFFAOYSA-N anthraquinone Natural products CCC(=O)c1c(O)c2C(=O)C3C(C=CC=C3O)C(=O)c2cc1CC(=O)OC PYKYMHQGRFAEBM-UHFFFAOYSA-N 0.000 description 1
- 150000004056 anthraquinones Chemical class 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 150000002791 naphthoquinones Chemical class 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 206010033675 panniculitis Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000004304 subcutaneous tissue Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of the soy sauce with pungent, and madder powder is added in soy sauce, is heated after stirring evenly, and cools down, and stands, is filtered to remove madder dregs, and what is obtained is the soy sauce with pungent.This method adds that madder powder is brewed in soy sauce, and obtained soy sauce has special micro- pungent road, and the soy sauce is smaller to the excitant of people than capsicum, also will not make one to get angry, and eats more healthy.
Description
Technical field
The invention belongs to flavouring technical field, in particular it relates to a kind of preparation method of the soy sauce with pungent.
Background technology
Soy sauce is a kind of traditional condiment, is commonly called as soy sauce, mainly by soybean, starch, wheat, wheat bran, salt by liquefaction,
The programs such as fermentation brew what is formed.The comparison of ingredients of soy sauce is complicated, in addition to the composition of salt, also several amino acids, carbohydrate, have
Machine acid, pigment and spices, based on saline taste, also there is delicate flavour, fragrance etc..
Soy sauce typically has two kinds of dark soy sauce and light soy sauce：Dark soy sauce is used to carry color；Light soy sauce is fresh for carrying.Light soy sauce and dark soy sauce be all by
Brewage the soy sauce that fermentation processing forms.Light soy sauce color is culinary in general in bronzing than thin, taste of tasting
More salty, light soy sauce manually accesses koji using soybean, flour as primary raw material, is shone through natural dew, fermentation forms.Light soy sauce is used for
Seasoning, because color is light, therefore with much when do in general cooking or cold dish.Dark soy sauce adds burnt sugar coloring, color very
It is deep, it is glossy in sepia.After dark soy sauce is had in the mouth, there is a kind of mouthfeel of delicious micro- sweet tea, be generally used to food color
With.Such as using relatively good when cooking the dish of the needs colouring such as braised in soy sauce.Dark soy sauce is on the basis of light soy sauce, adds burnt sugar coloring
Heavy colour soy sauce is made by special process.
With the improvement of living standards, occurring the soy sauce of a variety of different tastes on the market, meets the needs of people's culinary art.
It is peppery that there is appetitive effect, easily go with rice, dish is frequently added capsicum or the flavouring with pungent meets people's taste bud
Needs.A kind of soy sauce without using capsicum and with pungent is how obtained, the need of the crowd sensitive to capsicum can be met
Ask.
The content of the invention
The invention aims to solve the above problems, there is provided a kind of preparation method of the soy sauce with pungent.
The purpose of the present invention implements by the following technical programs：
A kind of preparation method of the soy sauce with pungent, madder powder is added in soy sauce, is heated after stirring evenly, cooled down, stood,
Madder dregs are filtered to remove, what is obtained is the soy sauce with pungent.
Further, methods described comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, sieving, obtains madder powder；
(2) mix, heat
The madder powder that step (1) is obtained is added in soy sauce, is heated after stirring, is subsequently cooled to room temperature；
(3) stand, filter
The mixed soy sauce compound of step (2) is stood, and is filtered after the completion of standing, filters out the madder slag in soy sauce
Dregs, produce the soy sauce with pungent.
As preferable, the soy sauce is light soy sauce or dark soy sauce.
Further, in the step (1), madder is broken, all passes through 80 mesh sieves after milling.
Further, in the step (2), the dosage of madder powder adds 10-20g for 500ml soy sauce.
As preferable, the dosage of madder powder adds 20g for 500ml soy sauce.
Further, in the step (2), 65-70 DEG C is heated to after stirring, and keep 10-15min.
As preferable, 10min is kept after being heated to 65-70 DEG C.
Further, in the step (3), time of repose is 2-3 days, agitation 2 times daily during standing.
As preferable, time of repose is 3 days.
Madder bitter, it is cold in nature, it is nontoxic, enter the heart, Liver Channel, belong to perennial herbaceous stem and climb up by holding on to rattan wood, be born in hillside roadside, bank,
Tian Bian, shrubbery and border, long generally up to 3.5 meters, the fibrous root on root-like stock and Qi Jie is red, and stem is a plurality of, elongated, square column
Shape.Madder it is cold in nature enter blood system, can cooling blood and hemostasis, and can stagnation resolvation.All blood-heat bleeding go out blood trouble can be selected, available for spit blood,
Bleeding from five sense organs or subcutaneous tissue, metrostaxis, traumatism and bleeding, Amenorrhea stasis blocking, joint pain, tumbling and swelling.The chemical composition of madder is with anthraquinone and its glycosides
Based on class compound, also containing other chemical compositions such as naphthoquinones class, terpene, own peptides, polysaccharides.The present invention made in soy sauce
Madder is added in journey, soy sauce can be made to produce special micro- pungent road, the pungent excitant of the soy sauce is smaller than capsicum etc., as
Seasoning for food is more healthy.
The invention has the advantages that：
The preparation method of soy sauce provided by the invention with pungent, addition madder powder is brewed in soy sauce, obtained sauce
Oil has special micro- pungent road, and the soy sauce is smaller to the excitant of people than capsicum, also will not make one to get angry, and eats more healthy.
Embodiment
Embodiment 1
A kind of preparation method of micro- peppery light soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in light soy sauce, the dosage of madder powder adds 20g for 500ml light soy sauce, and 65- is heated to after stirring
70 DEG C, and 10min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Light soy sauce after cooling stands 3 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the light soy sauce with pungent.
Embodiment 2
A kind of preparation method of micro- peppery light soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in light soy sauce, the dosage of madder powder adds 10g for 500ml light soy sauce, and 65- is heated to after stirring
70 DEG C, and 15min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Light soy sauce after cooling stands 2 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the light soy sauce with pungent.
Embodiment 3
A kind of preparation method of micro- peppery dark soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in dark soy sauce, the dosage of madder powder adds 15g for 500ml dark soy sauce, and 65- is heated to after stirring
70 DEG C, and 10min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Dark soy sauce after cooling stands 3 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the dark soy sauce with pungent.
Embodiment 4
A kind of preparation method of micro- peppery dark soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in dark soy sauce, the dosage of madder powder adds 10g for 500ml dark soy sauce, and 65- is heated to after stirring
70 DEG C, and 15min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Dark soy sauce after cooling stands 2 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the dark soy sauce with pungent.
Embodiment 5
A kind of preparation method of micro- peppery light soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in light soy sauce, the dosage of madder powder adds 18g for 500ml light soy sauce, and 65- is heated to after stirring
70 DEG C, and 13min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Light soy sauce after cooling stands 3 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the light soy sauce with pungent.
Embodiment 6
A kind of preparation method of micro- peppery light soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in light soy sauce, the dosage of madder powder adds 13g for 500ml light soy sauce, and 65- is heated to after stirring
70 DEG C, and 15min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Light soy sauce after cooling stands 2 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the light soy sauce with pungent.
Embodiment 7
A kind of preparation method of micro- peppery light soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in light soy sauce, the dosage of madder powder adds 10g for 500ml light soy sauce, and 65- is heated to after stirring
70 DEG C, and 10min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Light soy sauce after cooling stands 2 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the light soy sauce with pungent.
Embodiment 8
A kind of preparation method of micro- peppery dark soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in dark soy sauce, the dosage of madder powder adds 17g for 500ml dark soy sauce, and 65- is heated to after stirring
70 DEG C, and 12min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Dark soy sauce after cooling stands 2 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the dark soy sauce with pungent.
Embodiment 9
A kind of preparation method of micro- peppery dark soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in dark soy sauce, the dosage of madder powder adds 12g for 500ml dark soy sauce, and 65- is heated to after stirring
70 DEG C, and 13min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Dark soy sauce after cooling stands 3 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the dark soy sauce with pungent.
Embodiment 10
A kind of preparation method of micro- peppery dark soy sauce, comprises the following steps：
(1) it is milled
Dry madder aerial part is crushed, is milled, all by 80 mesh sieves, obtains madder powder.
(2) mix, heat
Madder powder is added in dark soy sauce, the dosage of madder powder adds 20g for 500ml dark soy sauce, and 65- is heated to after stirring
70 DEG C, and 15min is kept, it is subsequently cooled to room temperature.
(3) stand, filter
Dark soy sauce after cooling stands 3 days, and agitation 2 times daily, use filter-cloth filtering, filter out sauce during standing after the completion of standing
Madder dregs in oil, produce the dark soy sauce with pungent.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, although with reference to foregoing reality
Apply example the present invention is described in detail, for those skilled in the art, it still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic.All essences in the present invention
God any modification, equivalent substitution and improvements made etc., should be included in the scope of the protection with principle.
Claims (10)
- A kind of 1. preparation method of the soy sauce with pungent, it is characterised in that madder powder is added in soy sauce, is heated after stirring evenly, Cooling, stand, be filtered to remove madder dregs, what is obtained is the soy sauce with pungent.
- 2. the preparation method of the soy sauce according to claim 1 with pungent, it is characterised in that methods described includes as follows Step：(1) it is milledDry madder aerial part is crushed, is milled, sieving, obtains madder powder；(2) mix, heatThe madder powder that step (1) is obtained is added in soy sauce, is heated after stirring, is subsequently cooled to room temperature；(3) stand, filterThe mixed soy sauce compound of step (2) is stood, and is filtered after the completion of standing, filters out the madder dregs in soy sauce, i.e., There must be the soy sauce of pungent.
- 3. the preparation method of the soy sauce according to claim 1 or 2 with pungent, it is characterised in that the soy sauce is made a living Take out or dark soy sauce.
- 4. the preparation method of the soy sauce according to claim 2 with pungent, it is characterised in that alizarin in the step (1) Grass is broken, all passes through 80 mesh sieves after milling.
- 5. the preparation method of the soy sauce according to claim 2 with pungent, it is characterised in that alizarin in the step (2) The dosage of grass meal is that 500ml soy sauce adds 10-20g.
- 6. the preparation method of the soy sauce according to claim 5 with pungent, it is characterised in that the dosage of madder powder is 500ml soy sauce adds 20g.
- 7. the preparation method of the soy sauce according to claim 2 with pungent, it is characterised in that in the step (2), stir 65-70 DEG C is heated to after mixing uniformly, and keeps 10-15min.
- 8. the preparation method of the soy sauce according to claim 7 with pungent, it is characterised in that after being heated to 65-70 DEG C Keep 10min.
- 9. the preparation method of the soy sauce according to claim 2 with pungent, it is characterised in that quiet in the step (3) It is 2-3 days to put the time, agitation 2 times daily during standing.
- 10. the preparation method of the soy sauce according to claim 9 with pungent, it is characterised in that time of repose is 3 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710651975.4A CN107467618A (en) | 2017-08-02 | 2017-08-02 | A kind of preparation method of the soy sauce with pungent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710651975.4A CN107467618A (en) | 2017-08-02 | 2017-08-02 | A kind of preparation method of the soy sauce with pungent |
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| Publication Number | Publication Date |
|---|---|
| CN107467618A true CN107467618A (en) | 2017-12-15 |
Family
ID=60597459
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710651975.4A Pending CN107467618A (en) | 2017-08-02 | 2017-08-02 | A kind of preparation method of the soy sauce with pungent |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1531868A (en) * | 2003-03-21 | 2004-09-29 | 郭志行 | Multifunction seasoning soy sauce |
| CN101606684A (en) * | 2009-07-16 | 2009-12-23 | 申德意 | Pungent sauce and processing method thereof |
| CN103039941A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black garlic sauce and preparation method thereof |
| CN105685941A (en) * | 2016-03-21 | 2016-06-22 | 张俊辉 | Processing method of citronella and madder solid particle soybean sauce |
| CN105747189A (en) * | 2016-04-29 | 2016-07-13 | 李效志 | Ginger juice soybean sauce with flavoring and healthcare functions |
-
2017
- 2017-08-02 CN CN201710651975.4A patent/CN107467618A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1531868A (en) * | 2003-03-21 | 2004-09-29 | 郭志行 | Multifunction seasoning soy sauce |
| CN101606684A (en) * | 2009-07-16 | 2009-12-23 | 申德意 | Pungent sauce and processing method thereof |
| CN103039941A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Black garlic sauce and preparation method thereof |
| CN105685941A (en) * | 2016-03-21 | 2016-06-22 | 张俊辉 | Processing method of citronella and madder solid particle soybean sauce |
| CN105747189A (en) * | 2016-04-29 | 2016-07-13 | 李效志 | Ginger juice soybean sauce with flavoring and healthcare functions |
Non-Patent Citations (1)
| Title |
|---|
| 陈信云: "《中药学》", 31 July 2008 * |
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