CN107495295A - The preparation method of one seed shrimp head Soy sauce - Google Patents
The preparation method of one seed shrimp head Soy sauce Download PDFInfo
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- CN107495295A CN107495295A CN201710786503.XA CN201710786503A CN107495295A CN 107495295 A CN107495295 A CN 107495295A CN 201710786503 A CN201710786503 A CN 201710786503A CN 107495295 A CN107495295 A CN 107495295A
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- soy sauce
- shrimp head
- salt solution
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- 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
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- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses the preparation method of a seed shrimp head Soy sauce, comprise the following steps：1) prepared by main material；2) it is auxiliary to be prepared with raw material；3) koji-making；4) salt solution is prepared；5) unstrained spirits processed；6) flow back pour ferment；7) drench, obtain finished product shrimp head Soy sauce.Beneficial effects of the present invention are：The preparation method of seed shrimp head Soy sauce provided by the invention, it is by the broken rear addition of fresh shrimp head powder into the preparation process of soy sauce, simultaneously, change the manufacturing process of soy sauce, it is fully merged with the taste of shrimp head, improve the freshness and nutritive value of soy sauce, enrich the taste of soy sauce.
Description
Technical field
The present invention relates to flavoring manufacture technology field, and in particular to the preparation method of a seed shrimp head Soy sauce.
Background technology
Soy sauce is the flavouring of Chinese tradition.The liquid flavoring brewageed with beans, wheat, wheat bran.Color and luster bronzing, there is uniqueness
Paste flavor, flavour is delicious, helps lend some impetus to appetite.The traditional method of existing soy sauce is：Take the soya-bean cake after soybean extract oil, or solvent leaching
The dregs of beans gone out after grease, or peanut cake, broad bean, starchy material generally use wheat and wheat bran, and raw material is through cooking cooling, access
Sauce song is made in the aspergillus oryzae strain of Pure-culture, and sauce is bent to move into fermentation vat, adds brine fermentation, after sauce unstrained spirits maturation, with lixiviation process
Extract soy sauce.The purpose of koji-making is aspergillus oryzae is fully grown on material, and largely produces and put aside required enzyme,
Such as protease, peptase, amylase, glutaminase, pectase, cellulase, hemicellulase.Taste during the fermentation
Formation is the effect using these enzymes.As protein is hydrolyzed to amino acid, generation delicate flavour by protease and peptase；Glutaminase
Tasteless glutamine in very much is become the popular glutamic acid with delicate flavour；Shallow lake part is hydrolyzed saccharogenesis by amylase, produces sweet taste；Fruit
Cell membrane can be completely severed by glue enzyme, cellulase and hemicellulase etc., make protease and amylorrhexis etc. more thorough.Together
When, the yeast fallen into koji-making and fermentation process from air and bacterium are also bred and secrete a variety of enzymes.Also can add
The lactic acid bacteria of Pure-culture and saccharomycete.Appropriate lactic acid is produced by lactic acid bacteria, ethanol is produced by saccharomycetes to make fermentation, and by raw material
The Multiple components such as the alcohol, acid, aldehyde, ester, phenol, acetal and the furanone that are produced such as metabolite of composition, aspergillus, though belong to micro- more
Amount, but the complicated fragrance of soy sauce can be formed.In addition, by the oxidized generation melanin of the tyrosine in material protein and shallow lake part
Classical mould amylorrhexis generates melanoid for glucose and amino acid reaction, soy sauce is produced bright-coloured glossiness bronzing.
Delicate flavour, sweet taste, tart flavour, aroma, ester perfume and salt solution caused by a series of extremely complex biochemical changes during fermentation
Saline taste mutually mix, eventually form the soy sauce of color, smell and taste and unique flavor.
But traditional most single taste of soy sauce, mouthfeel is boring, can not meet the needs of market diversification.Application number
201410730138.7 patent of invention《A kind of preparation method of anchovy soy sauce》One kind is disclosed to prepare as raw material with anchovy
Soy sauce and preparation method thereof, but its nutrition composition is relatively simple, and taste can't be combined with soy sauce, the freshness band to soy sauce
To be lifted.
The content of the invention
The purpose of the present invention aiming at it is above-mentioned in the prior art the defects of, there is provided a kind of taste is unique, nutritional ingredient
Height, it is adapted to the preparation method of shrimp head Soy sauce gone with rice or bread.
To achieve these goals, technical scheme provided by the invention is：The preparation method of one seed shrimp head Soy sauce, including
Following steps：
1) prepared by main material：With low fat soybean as major ingredient, main material is obtained after adding oat mixing；
2) it is auxiliary to be prepared with raw material：Fresh shrimp head is taken, is crushed after adding salt high temperature shortening, obtains auxiliary matching somebody with somebody raw material shrimp head powder；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
4) salt solution is prepared；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
7) drench：Ripe liquid all is drenched by the sauce unstrained spirits of fermenting-ripening by reflux, and the sauce unstrained spirits after drenching adds high
Drench again after soaking in warm saline, leachates sterilize after merging twice, that is, obtain finished product shrimp head Soy sauce.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, in the step 1), low fat soybean protein contains
Measure and first toast 30min with 80-90 DEG C for 55-65%, oat；The weight of low fat soybean and oat ratio is 7:3.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, it is to be placed in fresh shrimp head in the step 2)
Boiling 30-40min in the salt solution that salt mass percentage concentration is 20-25%, 400-500 mesh is crushed to after being cooled to room temperature.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, in the step 3), by main material and auxiliary with original
Boiling 5-6h in digester is put into after material mixing, taking-up is cooled to 35-45 DEG C, taken according to the 3-4 ‰ of raw mixture gross weight
Strain, strain is linked into raw mixture in mixer is inoculated with, koji-making through heavy layer ventilation 35- is carried out by koji making disc machine
Song is obtained into after 50h.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, in the step 4), added by every kg into song
The ratio of 200-300g salt solution adds salt solution, brine strength 30-35%.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, in the step 5), being will be into song by accumulation
50-55 DEG C is warming up to, takes the salt solution of above-mentioned configuration to be heated to 50-55 DEG C, will be broken into song by unstrained spirits machine processed, with the salt after heating
Water obtains sauce unstrained spirits, static fermentation 23-25h after being sufficiently mixed.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, in the step 6), the sauce unstrained spirits after static fermentation
Carry out the sprinkle fermentation 28-32d that flows back.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, in the step 7), the sauce unstrained spirits of fermenting-ripening exists
Ripe liquid all is drenched by reflux in fermentation vat, the sauce unstrained spirits after leaching oil of lifting one's head will be drenched and be put into and be immersed in 78-82 DEG C
Salt solution in, drench again after heat-insulation soaking 8-10h, merge leachates twice, the heat sterilization 5- in 80-85 DEG C of sterilizer
After 10min, that is, obtain finished product shrimp head Soy sauce.
Further, the preparation method of an above-mentioned seed shrimp head Soy sauce, in the step 1), low fat soybean protein contains
Measure as 60%, oat baking temperature is 85 DEG C；In the step 2), brine strength 22%, digestion time 35min, crush
Mesh number is 450 mesh；In the step 3), digestion time 5.5h, chilling temperature is 40 DEG C, and strain access amount is 3.5 ‰, koji-making
Time is 40h；In the step 4), it is to add 250g salt solution, brine strength 32% into song per kg to add salt solution ratio；The step
It is rapid 5) in, Cheng Qu is warming up to 52 DEG C, and salt solution is heated to 52 DEG C, static fermentation 24h；In the step 6), flow back sprinkle fermentation
30d；In the step 7), brine temp is 80 DEG C, and the heat-insulation soaking time is 9h, and sterilising temp is 82 DEG C, and sterilization time is
8min。
Second object of the present invention there is provided the shrimp head that the preparation method of above-mentioned seed shrimp head Soy sauce is prepared
Soy sauce.
Beneficial effects of the present invention are：The preparation method of seed shrimp head Soy sauce provided by the invention, it is by fresh shrimp head
Added after crushing into the preparation process of soy sauce, meanwhile, the manufacturing process of soy sauce is changed, the taste of itself and shrimp head is fully melted
Close, improve the freshness and nutritive value of soy sauce, enrich the taste of soy sauce.
Embodiment
Embodiment 1：
The preparation method of one seed shrimp head Soy sauce, comprises the following steps：
1) prepared by main material：With low fat soybean as major ingredient, main material is obtained after adding oat mixing；Low fat soybean protein
Matter content is 55%, and oat is first with 80 DEG C of baking 30min；The weight of low fat soybean and oat ratio is 7:3；
2) it is auxiliary to be prepared with raw material：Fresh shrimp head is taken, is crushed after adding salt high temperature shortening, obtains auxiliary matching somebody with somebody raw material shrimp head powder；Will be new
Fresh shrimp head is placed in boiling 30min in the salt solution that salt mass percentage concentration is 20%, and 400 mesh are crushed to after being cooled to room temperature；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Boiling 5h in digester will be put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 35 DEG C, according to raw mixture gross weight
The 3 ‰ of amount take strain, and strain is linked into raw mixture in mixer is inoculated with, and carrying out thick-layer by koji making disc machine leads to
Song is obtained into after wind koji-making 35h；
4) salt solution is prepared；In every kg salt solution, brine strength 30% are added into the bent ratio for adding 200g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；It is
50 DEG C will be warming up to by accumulation into song, and take the salt solution of above-mentioned configuration to be heated to 50 DEG C, will be broken into song by unstrained spirits machine processed, with adding
Salt solution after heat obtains sauce unstrained spirits, static fermentation 23h after being sufficiently mixed；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
Sauce unstrained spirits after static fermentation carries out the sprinkle fermentation 28d that flows back；
7) drench：Ripe liquid all is drenched by the sauce unstrained spirits of fermenting-ripening in fermentation vat by reflux, and leaching is lifted one's head
Sauce unstrained spirits after leaching oil is put into and is immersed in 78 DEG C of salt solution, drenches again after heat-insulation soaking 8h, merges leachates twice,
In 80-85 DEG C of sterilizer after heat sterilization 5min, that is, obtain finished product shrimp head Soy sauce.
Embodiment 2：
The preparation method of one seed shrimp head Soy sauce, comprises the following steps：
1) prepared by main material：With low fat soybean as major ingredient, main material is obtained after adding oat mixing；Low fat soybean protein
Matter content is 65%, and oat is first with 90 DEG C of baking 30min；The weight of low fat soybean and oat ratio is 7:3；
2) it is auxiliary to be prepared with raw material：Fresh shrimp head is taken, is crushed after adding salt high temperature shortening, obtains auxiliary matching somebody with somebody raw material shrimp head powder；Will be new
Fresh shrimp head is placed in boiling 40min in the salt solution that salt mass percentage concentration is 25%, and 500 mesh are crushed to after being cooled to room temperature；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Boiling 6h in digester will be put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 45 DEG C, according to raw mixture gross weight
The 4 ‰ of amount take strain, and strain is linked into raw mixture in mixer is inoculated with, and carrying out thick-layer by koji making disc machine leads to
Song is obtained into after wind koji-making 50h；
4) salt solution is prepared；In every kg salt solution, brine strength 35% are added into the bent ratio for adding 300g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；It is
55 DEG C will be warming up to by accumulation into song, and take the salt solution of above-mentioned configuration to be heated to 55 DEG C, will be broken into song by unstrained spirits machine processed, with adding
Salt solution after heat obtains sauce unstrained spirits, static fermentation 25h after being sufficiently mixed；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
Sauce unstrained spirits after static fermentation carries out the sprinkle fermentation 32d that flows back；
7) drench：Ripe liquid all is drenched by the sauce unstrained spirits of fermenting-ripening in fermentation vat by reflux, and leaching is lifted one's head
Sauce unstrained spirits after leaching oil is put into and is immersed in 82 DEG C of salt solution, drenches again after heat-insulation soaking 10h, merges leachates twice,
In 85 DEG C of sterilizer after heat sterilization 10min, that is, obtain finished product shrimp head Soy sauce.
Embodiment 3：
The preparation method of one seed shrimp head Soy sauce, comprises the following steps：
1) prepared by main material：With low fat soybean as major ingredient, main material is obtained after adding oat mixing；Low fat soybean protein
Matter content is 55%, and oat is first with 90 DEG C of baking 30min；The weight of low fat soybean and oat ratio is 7:3；
2) it is auxiliary to be prepared with raw material：Fresh shrimp head is taken, is crushed after adding salt high temperature shortening, obtains auxiliary matching somebody with somebody raw material shrimp head powder；Will be new
Fresh shrimp head is placed in boiling 40min in the salt solution that salt mass percentage concentration is 20%, and 450 mesh are crushed to after being cooled to room temperature；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Boiling 6h in digester will be put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 35 DEG C, according to raw mixture gross weight
The 3 ‰ of amount take strain, and strain is linked into raw mixture in mixer is inoculated with, and carrying out thick-layer by koji making disc machine leads to
Song is obtained into after wind koji-making 35h；
4) salt solution is prepared；In every kg salt solution, brine strength 35% are added into the bent ratio for adding 200g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；It is
55 DEG C will be warming up to by accumulation into song, and take the salt solution of above-mentioned configuration to be heated to 50 DEG C, will be broken into song by unstrained spirits machine processed, with adding
Salt solution after heat obtains sauce unstrained spirits, static fermentation 25h after being sufficiently mixed；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
Sauce unstrained spirits after static fermentation carries out the sprinkle fermentation 32d that flows back；
7) drench：Ripe liquid all is drenched by the sauce unstrained spirits of fermenting-ripening in fermentation vat by reflux, and leaching is lifted one's head
Sauce unstrained spirits after leaching oil is put into and is immersed in 82 DEG C of salt solution, drenches again after heat-insulation soaking 8h, merges leachates twice, 85
DEG C sterilizer in after heat sterilization 5min, that is, obtain finished product shrimp head Soy sauce.
Embodiment 4：
The preparation method of one seed shrimp head Soy sauce, comprises the following steps：
1) prepared by main material：With low fat soybean as major ingredient, main material is obtained after adding oat mixing；Low fat soybean protein
Matter content is 60%, and oat is first with 85 DEG C of baking 30min；The weight of low fat soybean and oat ratio is 7:3；
2) it is auxiliary to be prepared with raw material：Fresh shrimp head is taken, is crushed after adding salt high temperature shortening, obtains auxiliary matching somebody with somebody raw material shrimp head powder；Will be new
Fresh shrimp head is placed in boiling 35min in the salt solution that salt mass percentage concentration is 22%, and 4500 mesh are crushed to after being cooled to room temperature；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
Will main material and it is auxiliary mixed with raw material after be put into boiling 5.5h in digester, taking-up is cooled to 40 DEG C, total according to raw mixture
The 3.5 ‰ of weight take strain, and strain is linked into raw mixture in mixer is inoculated with, and are carried out by koji making disc machine thick
Song is obtained into after layer aerated koji making 40h；
4) salt solution is prepared；In every kg salt solution, brine strength 32% are added into the bent ratio for adding 250g salt solution；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；It is
53 DEG C will be warming up to by accumulation into song, and take the salt solution of above-mentioned configuration to be heated to 53 DEG C, will be broken into song by unstrained spirits machine processed, with adding
Salt solution after heat obtains sauce unstrained spirits, static fermentation 24h after being sufficiently mixed；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
Sauce unstrained spirits after static fermentation carries out the sprinkle fermentation 30d that flows back；
7) drench：Ripe liquid all is drenched by the sauce unstrained spirits of fermenting-ripening in fermentation vat by reflux, and leaching is lifted one's head
Sauce unstrained spirits after leaching oil is put into and is immersed in 80 DEG C of salt solution, drenches again after heat-insulation soaking 9h, merges leachates twice, 82
DEG C sterilizer in after heat sterilization 8min, that is, obtain finished product shrimp head Soy sauce.
Finally it should be noted that：The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention,
Although the present invention is described in detail with reference to the foregoing embodiments, for those skilled in the art, it still may be used
To be modified to the technical scheme described in foregoing embodiments, or equivalent substitution is carried out to which part technical characteristic.
Within the spirit and principles of the invention, any modification, equivalent substitution and improvements made etc., it should be included in the present invention's
Within protection domain.
Claims (10)
1. the preparation method of a seed shrimp head Soy sauce, it is characterised in that comprise the following steps：
1) prepared by main material：With low fat soybean as major ingredient, main material is obtained after adding oat mixing；
2) it is auxiliary to be prepared with raw material：Fresh shrimp head is taken, is crushed after adding salt high temperature shortening, obtains auxiliary matching somebody with somebody raw material shrimp head powder；
3) koji-making：By shortening after main material and the auxiliary mixing with raw material, strain is accessed after cooling, aerated koji making obtains into song；
4) salt solution is prepared；
5) unstrained spirits processed：Mixed after salt solution heating with into song, obtain sauce unstrained spirits, carry out static fermentation, obtain static tunning；
6) flow back pour ferment：Static tunning is subjected to backflow sprinkle fermentation again, obtains the sprinkle fermentation product that flows back；
7) drench：Ripe liquid all is drenched by the sauce unstrained spirits of fermenting-ripening by reflux, and the sauce unstrained spirits after drenching adds high temperature salt
Drench again after soaking in water, leachates sterilize after merging twice, that is, obtain finished product shrimp head Soy sauce.
2. the preparation method of seed shrimp head Soy sauce according to claim 1, it is characterised in that low in the step 1)
Fat soy protein content is 55-65%, and oat is first with 80-90 DEG C of baking 30min；The weight of low fat soybean and oat ratio is 7:
3。
3. the preparation method of seed shrimp head Soy sauce according to claim 2, it is characterised in that in the step 2), be
Fresh shrimp head is placed in boiling 30-40min in the salt solution that salt mass percentage concentration is 20-25%, crushed after being cooled to room temperature
To 400-500 mesh.
4. the preparation method of seed shrimp head Soy sauce according to claim 3, it is characterised in that, will in the step 3)
Boiling 5-6h in digester is put into after main material and the auxiliary mixing with raw material, taking-up is cooled to 35-45 DEG C, total according to raw mixture
The 3-4 ‰ of weight takes strain, and strain is linked into raw mixture in mixer is inoculated with, and is carried out by koji making disc machine thick
Song is obtained into after layer aerated koji making 35-50h.
5. the preparation method of seed shrimp head Soy sauce according to claim 4, it is characterised in that in the step 4), press
Per kg salt solution, brine strength 30-35% are added into the bent ratio for adding 200-300g salt solution.
6. the preparation method of seed shrimp head Soy sauce according to claim 5, it is characterised in that in the step 5), be
50-55 DEG C will be warming up to by accumulation into song, and take the salt solution of above-mentioned configuration to be heated to 50-55 DEG C, will be broken into song by unstrained spirits machine processed
It is broken, sauce unstrained spirits, static fermentation 23-25h are obtained after being sufficiently mixed with the salt solution after heating.
7. the preparation method of seed shrimp head Soy sauce according to claim 6, it is characterised in that quiet in the step 6)
Sauce unstrained spirits after only fermenting carries out the sprinkle fermentation 28-32d that flows back.
8. the preparation method of seed shrimp head Soy sauce according to claim 7, it is characterised in that in the step 7), hair
Ripe liquid all is drenched by the ripe sauce unstrained spirits of ferment in fermentation vat by reflux, will be drenched the sauce unstrained spirits after leaching oil of lifting one's head and is put into simultaneously
It is immersed in 78-82 DEG C of salt solution, drenches again after heat-insulation soaking 8-10h, merges leachates twice, in 80-85 DEG C of sterilizing
In device after heat sterilization 5-10min, that is, obtain finished product shrimp head Soy sauce.
9. the preparation method of the seed shrimp head Soy sauce according to claim 1-8, it is characterised in that in the step 1),
Low fat soy protein content is 60%, and oat baking temperature is 85 DEG C；In the step 2), brine strength 22%, boiling
Time is 35min, and crushing mesh number is 450 mesh；In the step 3), digestion time 5.5h, chilling temperature is 40 DEG C, and strain connects
It is 3.5 ‰ to enter amount, and the koji-making time is 40h；In the step 4), it is to add 250g salt solution, salt solution into song per kg to add salt solution ratio
Concentration is 32%；In the step 5), Cheng Qu is warming up to 52 DEG C, and salt solution is heated to 52 DEG C, static fermentation 24h；The step 6)
In, flow back sprinkle fermentation 30d；In the step 7), brine temp is 80 DEG C, and the heat-insulation soaking time is 9h, sterilising temp 82
DEG C, sterilization time 8min.
10. the shrimp head Soy sauce that the preparation method of the seed shrimp head Soy sauce according to claim 1-8 is prepared.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067079A (en) * | 2019-12-28 | 2020-04-28 | 华南农业大学 | Method for preparing seasoning by using shrimp head shell waste |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129078A (en) * | 1995-07-13 | 1996-08-21 | 周崇伟 | Method for production of nutrition-enriched soy sauce of sea food |
| CN101933602A (en) * | 2010-08-24 | 2011-01-05 | 集美大学 | Method for producing low-salt fish sauce |
| CN104381964A (en) * | 2014-12-04 | 2015-03-04 | 滕州市鼎盛酿造有限责任公司 | Process for fermenting soy sauce through biological enzymolysis |
| CN105533634A (en) * | 2015-12-15 | 2016-05-04 | 六盘水千易食品有限公司 | Soy sauce production technology |
-
2017
- 2017-09-04 CN CN201710786503.XA patent/CN107495295A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1129078A (en) * | 1995-07-13 | 1996-08-21 | 周崇伟 | Method for production of nutrition-enriched soy sauce of sea food |
| CN101933602A (en) * | 2010-08-24 | 2011-01-05 | 集美大学 | Method for producing low-salt fish sauce |
| CN104381964A (en) * | 2014-12-04 | 2015-03-04 | 滕州市鼎盛酿造有限责任公司 | Process for fermenting soy sauce through biological enzymolysis |
| CN105533634A (en) * | 2015-12-15 | 2016-05-04 | 六盘水千易食品有限公司 | Soy sauce production technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111067079A (en) * | 2019-12-28 | 2020-04-28 | 华南农业大学 | Method for preparing seasoning by using shrimp head shell waste |
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Application publication date: 20171222 |