CN107858258A - A kind of preparation method rich in butanedioic acid mature vinegar and the mature vinegar rich in butanedioic acid - Google Patents
A kind of preparation method rich in butanedioic acid mature vinegar and the mature vinegar rich in butanedioic acid Download PDFInfo
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- CN107858258A CN107858258A CN201810001095.7A CN201810001095A CN107858258A CN 107858258 A CN107858258 A CN 107858258A CN 201810001095 A CN201810001095 A CN 201810001095A CN 107858258 A CN107858258 A CN 107858258A
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
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- C12J1/00—Vinegar; Preparation or purification thereof
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Abstract
The invention belongs to technical field of seasoning processing, to solve the problem of succinic acid content is low in spontaneous fermentation vinegar, vinegar quality difference, there is provided a kind of preparation method rich in butanedioic acid mature vinegar and the mature vinegar rich in butanedioic acid.Sorghum, Daqu and water divide equally 2 parts after mixing by a certain percentage, a directly alcoholic fermentation and acetic fermentation, smoked unstrained spirits, another Corynebacterium glutamicum bacteria preparation for adding distiller's wort weight 4 7% carries out alcoholic fermentation, distiller's wort, wheat bran, cavings, rice husk and water are mixed by a certain percentage, acetic fermentation obtains white unstrained spirits；White unstrained spirits is with smoked unstrained spirits by weight 7:3 mixing leaching systems, the sterilizing of new vinegar, the filtering of acquisition.Targeting control metabolism generation butanedioic acid, improves succinic acid content and acidity, strengthens delicate flavour, mouthfeel is softer, long.Anaerobism after-ripening after first aerobic fermentation in white unstrained spirits, by being adjusted to temperature, dissolved oxygen amount etc., realizes vinegar industry, standardized production.Smoked unstrained spirits rotary barrel type solid-state fermentation equipment, realizes alcoholic fermentation, acetic fermentation while carries out.
Description
Technical field
The invention belongs to technical field of seasoning processing, specially a kind of preparation method rich in butanedioic acid mature vinegar and it is rich in
The mature vinegar of butanedioic acid.
Background technology
The fermentation process of Shanxi mature vinegar includes two important steps of alcoholic fermentation and acetic fermentation, different in each link
Microorganism forms multi microorganism fermentation system, and mutual cometabolism, which produces to be rich in, has esters, amino acid, organic acid, vitamin etc. small
Molecular substance.These material compositions also constitute the material base of color, body, also allow vinegar to become the diet five tastes
The primary flavouring of condiment.Although acid content is very high in Shanxi mature vinegar, have no excitement, and tart flavour is soft, have acid,
The peculiar flavours such as silk floss, sweet tea, the effect of organic acid is particularly important among these, and organic acid is both again aromatic in acid substance, therefore is had
The composition and content of machine acid not only determine the peculiar flavour of Shanxi mature vinegar, and closely related with the quality of product.
Butanedioic acid, i.e. succinic acid, the fixed acid belonged in vinegar organic acid, by increasing capacitance it is possible to increase the mellow sense of vinegar, play
Coordinate vinegar flavor and improve the effect of mouthfeel, the secretion of human consumption's gland can also be stimulated, improved a poor appetite.
Corynebacterium glutamicum is a kind of facultative anaerobic microorganism, and under anaerobic, corynebacterium glutamicum does not give birth to
It is long, but the acidity of vinegar using transforming glucose as materials such as lactic acid, succinic acid and acetic acid, can be improved.In addition, glutamic acid rod-like stem
Bacterium biotransformation method produces succinic acid, mainly by the reduction branch road of krebs cycle pathway (TCA), by glycolytic pathway
(EMP) PEP or pyruvic acid obtained in passes through a step CO2Fixed and two step reduction reactions generation fourth two
Acid, therefore the targeting addition glutamic acid producer preparation in alcoholic fermentation process, promote microbial metabolism to produce butanedioic acid, utilize simultaneously
It is easy to the Zymolysis Equipment automatically controlled, so as to realize the industrialization of the vinegar brewing technique rich in butanedioic acid, standardization.
The content of the invention
The present invention is in order to solve the problem of succinic acid content is low in current spontaneous fermentation vinegar, vinegar quality difference, there is provided
A kind of preparation method rich in butanedioic acid mature vinegar and the mature vinegar rich in butanedioic acid.
The present invention adopts the following technical scheme that realization：A kind of preparation method rich in butanedioic acid mature vinegar, using sorghum as
Staple food grain, it is 1 by staple food grain, Daqu and water:0.6:2 parts are divided into after 3.3 part by weight mixing, a directly progress alcoholic fermentation
And acetic fermentation, unstrained spirits is then smoked, the Corynebacterium glutamicum bacteria preparation that distiller's wort weight 4%-7% is added in another carries out alcohol
Fermentation, then according to distiller's wort：Wheat bran：Cavings：Rice husk：The weight ratio of water is 400:120:80:80:180 mixed materials, carry out vinegar
Acid fermentation, obtain white unstrained spirits；White unstrained spirits is 7 according to weight ratio with smoked unstrained spirits:3 mixing, method is drenched by the white unstrained spirits of acquisition using circulating sleeve and smoked
Unstrained spirits carries out leaching system, the sterilizing of new vinegar, the filtering of acquisition.
Specifically comprise the following steps：
（1）Feedstock treating：Sorghum removal of impurities, as staple food grain is crushed to after 10-20 mesh under steam pressure 0.3MPa after expanding treatment,
It is standby for 10-20 mesh that Daqu is crushed to curved surface fineness；
（2）Batch mixing：Staple food grain, Daqu and water after will be expanded press 1:0.6:Compound, is then averaged by 3.3 part by weight batch mixing
It is divided into 2 parts, 1 part carries out white unstrained spirits fermentation, and 1 part carries out smoked unstrained spirits fermentation；
（3）White unstrained spirits fermentation：A, alcoholic fermentation：Corynebacterium glutamicum bacteria preparation is proportionally added into the material mixed and carries out alcohol hair
Ferment, it is 28-30 DEG C to control fermentation temperature, after 48-72h main fermentation terminate, be then sent into and support wine with dregs tank and carry out anaerobism after-ripening, control
15-20 DEG C of temperature, time 15d, complete alcoholic fermentation；B, acetic fermentation：Steam in clear soup 15 min after wheat bran, rice husk, cavings are mixed thoroughly,
25-30 DEG C is cooled to, admixes distiller's wort, intelligent continuous rotary barrel type solid-state fermentation equipment is sent into and carries out acetic fermentation, it is aqueous to mix unstrained spirits
Amount 63 ± 1%, alcoholic strength 5.5%, the interior material weight 10%-15% of inoculation fermentation equipment unstrained spirits, ferment 9-10d, obtains vinegar fermented grain；By maturation
Vinegar fermented grain compacting after it is closed, anaerobism store 7 days, control 15-24 DEG C of temperature, then enter Bai Linchi；
（4）Smoked unstrained spirits fermentation：Smoked unstrained spirits fermentation with compound be sent into intelligent continuous rotary barrel type solid-state fermentation equipment carry out alcoholic fermentation,
Acetic fermentation, fermentation condition is identical with white unstrained spirits fermentation condition, and the ripe vinegar fermented grain obtained after the completion of fermentation enters smoking unit, smokes
It is sent into smoke after 5 days and drenches pond, 85 ± 5 DEG C of control unstrained spirits temperature, once, stirring condition is inverted after being rotating forward stirring 10min and stirred for stirring daily
Mix 10min；
（5）Drench vinegar：White unstrained spirits, the smoked unstrained spirits obtained carries out leaching system using circulating sleeve leaching method, by obtained new vinegar is sterilized, filtering i.e.
Can.
The Chen Qu times of the Daqu are more than 6 months, and saccharifying power is 800 enzyme activity.
The Corynebacterium glutamicum bacteria preparation be Corynebacterium glutamicum (Corynebacterium glutamicum) hair
Zymotic fluid, the preparation method of Corynebacterium glutamicum bacteria preparation are：（1）Activated spawn：The Corynebacterium glutamicum of Storage in refrigerator is rule
It is inoculated on slant activation culture medium, 28-30 DEG C of activation 24h, the proportioning of activation medium is as follows：Beef infusion broth 1.0L, albumen
Peptone 10.0g, NaCl 5.0g, 20.0~25.0g of agar, add water to be settled to 1L, pH 7.2~7.4；The preparation of the beef infusion broth
Method is：Lean beef is cleaned, and chopping, the lean beef for weighing 550 grams of choppings is soaked in 1375ml water, soaked overnight, is filtered, filter
0.6kg/cm after liquid packing2It is standby after sterilizing 40min；（2）Switching strain：The strain activated is inoculated in BM fluid nutrient mediums
In, 30-32 DEG C of 100r/min shaking table culture 24 hours；(3) ferment Corynebacterium glutamicum bacteria preparation：By the strain of switching by inoculation
Measure in the fermentation tank equipped with fermentation medium for being transferred to and having sterilized for 10%-15%, 200r/min shaker fermentations at 30-32 DEG C
24-36 hours, the proportioning of fermentation medium are as follows：KH2PO4 0.5g,K2HPO4 0.5g,MgSO4·7H2O 0.5g,FeSO4·
7H2O 0.0006g,MnSO4·H2O 0.0042g, biotin 0.0002g and thiamine 0.0002g, add water to be settled to 1L, pH
7.0-7.2.Treat that Corynebacterium glutamicum grows to its logarithmic phase, reach 108-109Individual/ml can be used.
Corynebacterium glutamicum of the present invention (Corynebacterium glutamicum) micro- purchased from Chinese industrial
Biological inoculum preservation administrative center, numbering are：CICC 10186.
Beneficial effects of the present invention are：On the basis of traditional vinegar technology of alcohol, Corynebacterium glutamicum bacterium is added
Preparation, targeting control metabolism generation butanedioic acid, improves succinic acid content and acidity in vinegar, enhances the delicate flavour of vinegar, mouth
Sense is softer, long.The alcoholic fermentation mode of anaerobism after-ripening after first aerobic fermentation is used in white unstrained spirits technique, by temperature,
Dissolved oxygen amount etc. is adjusted, and realizes industrialization, the standardized production of Vinegar Fermentation.Using the drum-type voluntarily researched and developed in smoked unstrained spirits technique
Solid state fermentation equipment, carried out while realizing alcoholic fermentation, acetic fermentation.
Present invention also offers what is produced by the above-mentioned preparation method rich in butanedioic acid mature vinegar to be rich in butanedioic acid mature vinegar, its acid
Spend for 5.3 degree.Detect and show through sensory evaluation：It has rufous, glossy, and fresh perfume, vinegar perfume, stacte, ester perfume (or spice) are harmonious, sour-sweet
It is agreeable to the taste, delicious it is mellow, mouthfeel is soft, aftertaste is long, figure is homogeneous, clarification.
By product of the present invention compared with traditional Shanxi mature vinegar, as a result as shown in table 1.As a result show, using this hair
Prepared by bright methods described is above traditional Shanxi rich in total ester, reduced sugar and soluble saltless solid in butanedioic acid mature vinegar
Mature vinegar, and succinic acid content is apparently higher than traditional Shanxi mature vinegar.
Comparison of the table 1 rich in butanedioic acid mature vinegar with traditional Shanxi mature vinegar
| Index | Rich in butanedioic acid mature vinegar | Traditional Shanxi mature vinegar |
| Total acid（g/100 mL） | 5.32 | 5.28 |
| Fixed acid（g/100 mL） | 1.43 | 1.03 |
| Total ester（g/100 mL） | 2.92 | 2.45 |
| Reduced sugar（g/100 mL） | 1.48 | 1.28 |
| Amino-acid nitrogen（g/100 mL） | 0.18 | 0.16 |
| Soluble saltless solid（g/100 mL） | 11.60 | 10.39 |
| Butanedioic acid（mg/L） | 1418 | 892 |
Brief description of the drawings
Fig. 1 is the schematic flow sheet of preparation method of the present invention.
Embodiment
The present invention is further elaborated with reference to embodiments, but is not used to limit the present invention.
Embodiment 1：A kind of preparation method rich in butanedioic acid mature vinegar, it is 1 by staple food grain, Daqu and water using sorghum as staple food grain:
0.6:2 parts are divided into after 3.3 part by weight mixing, a directly progress alcoholic fermentation and acetic fermentation, is then smoked unstrained spirits,
The Corynebacterium glutamicum bacteria preparation that distiller's wort weight 6% is added in another carries out alcoholic fermentation, then according to distiller's wort：Wheat bran：Paddy
Chaff：Rice husk：The weight ratio of water is 400:120:80:80:180 mixed materials, acetic fermentation is carried out, obtains white unstrained spirits；White unstrained spirits is with smoking
Unstrained spirits is 7 according to weight ratio:3 mixing, the white unstrained spirits of acquisition and smoked unstrained spirits are carried out by leaching system using circulating sleeve leaching method, the new vinegar of acquisition goes out
Bacterium, filtering.
Specifically comprise the following steps：
（1）Feedstock treating：It is accurate to weigh the removal of impurities of 70kg sorghums, be crushed to after 10 mesh under steam pressure 0.3MPa after expanding treatment
As staple food grain, by saccharifying power for 800 enzyme activity Daqu through being ground into the mesh of curved surface fineness 12 after the assay was approved, it is stand-by to enter temporary storing bin；
（2）Batch mixing：Staple food grain, Daqu and water after will be expanded press 1:0.6:Compound, is then averaged by 3.3 part by weight batch mixing
It is divided into 2 parts, 1 part carries out white unstrained spirits fermentation, and 1 part carries out smoked unstrained spirits fermentation；
（3）White unstrained spirits fermentation：A, alcoholic fermentation：Corynebacterium glutamicum bacteria preparation is proportionally added into the material mixed and carries out alcohol hair
Ferment, it is 30 DEG C to control fermentation temperature, after 48h main fermentation terminate, be sent into and support wine with dregs tank and carry out anaerobism after-ripening, control 20 DEG C of temperature,
Time 15d, complete alcoholic fermentation；B, acetic fermentation：Steam in clear soup 15 min after wheat bran, rice husk, cavings are mixed thoroughly, is cooled to 30 DEG C,
Distiller's wort is admixed, intelligent continuous rotary barrel type solid-state fermentation equipment is sent into and carries out acetic fermentation, mix unstrained spirits water content 63%, alcoholic strength
5.5%, the interior material of inoculation fermentation equipment weighs 10% unstrained spirits, and ferment 9d, obtains vinegar fermented grain；By closed, anaerobism after the vinegar fermented grain compacting of maturation
Storage 7 days, 20 DEG C of temperature is controlled, then enters Bai Linchi；
（4）Smoked unstrained spirits fermentation：Smoked unstrained spirits fermentation with compound be sent into intelligent continuous rotary barrel type solid-state fermentation equipment carry out alcoholic fermentation,
Acetic fermentation, fermentation condition is identical with white unstrained spirits fermentation condition, and the ripe vinegar fermented grain obtained after the completion of fermentation enters smoking unit, smokes
It is sent into after 5 days and smokes leaching pond, 85 DEG C of control unstrained spirits temperature, once, stirring condition is to invert stirring after rotating forward stirring 10min for stirring daily
10min；
（5）Drench vinegar：White unstrained spirits, the smoked unstrained spirits obtained carries out leaching system using circulating sleeve leaching method, by obtained new vinegar is sterilized, filtering, low
Got product after warm vacuum concentration, blending, refined filtration, hot filling.
Wherein：The Corynebacterium glutamicum bacteria preparation be Corynebacterium glutamicum (Corynebacterium glutamicum)
Zymotic fluid, the preparation method of Corynebacterium glutamicum bacteria preparation is：（1）Activated spawn：By the Corynebacterium glutamicum of Storage in refrigerator
Streak inoculation is on slant activation culture medium, 28-30 DEG C of activation 24h, and the proportioning of activation medium is as follows：Beef infusion broth 1.0L,
Peptone 10.0g, NaCl 5.0g, 20.0~25.0g of agar, add water to be settled to 1L, pH 7.2~7.4；The beef infusion broth
Preparation method is：Lean beef is cleaned, and chopping, the lean beef for weighing 550 grams of choppings is soaked in 1375ml water, soaked overnight, mistake
Filter, 0.6kg/cm after filtrate packing2It is standby after sterilizing 40min；（2）Switching strain：The strain activated is inoculated in the training of BM liquid
Support in base, 30-32 DEG C of 100r/min shaking table culture 24 hours；(3) ferment Corynebacterium glutamicum bacteria preparation：The strain of switching is pressed
Inoculum concentration is that 10%-15% is transferred in the fermentation tank equipped with fermentation medium to have sterilized, 200r/min shaking tables at 30-32 DEG C
Ferment 24-36 hours, the proportioning of fermentation medium is as follows：KH2PO4 0.5g,K2HPO4 0.5g,MgSO4·7H2O 0.5g,
FeSO4·7H2O 0.0006g,MnSO4·H2O 0.0042g, biotin 0.0002g and thiamine 0.0002g, add water to be settled to
1L, pH 7.0-7.2.Corynebacterium glutamicum preparation Glutamic Acid bar bacterium viable count is 108-109Individual/ml can be used.
Embodiment 2：A kind of preparation method rich in butanedioic acid mature vinegar, specific preparation method are：Sorghum is crushed to 15 mesh, greatly
It is 10 mesh that starter powder, which is broken to curved surface fineness, in white unstrained spirits fermentation：It is 29 DEG C that alcoholic fermentation, which controls fermentation temperature, the main fermentation knot after 62h
Beam, anaerobism after-ripening 18 DEG C of temperature of control, time 15d；In acetic fermentation：27 DEG C are cooled to after wheat bran, rice husk, cavings are steamed, is mixed
Unstrained spirits water content is 64%, and material weighs 13% unstrained spirits in inoculation fermentation equipment, and ferment 10d, and it is 15 DEG C that anaerobism storage, which controls temperature,；Smoked unstrained spirits
In fermentation：It is 90 DEG C to control unstrained spirits temperature, and remaining preparation method is the same as the methods described of embodiment 1.
Embodiment 3：A kind of preparation method rich in butanedioic acid mature vinegar, specific preparation method are：Sorghum is crushed to 20 mesh, greatly
It is 20 mesh that starter powder, which is broken to curved surface fineness, in white unstrained spirits fermentation：It is 28 DEG C that alcoholic fermentation, which controls fermentation temperature, the main fermentation knot after 72h
Beam, anaerobism after-ripening 15 DEG C of temperature of control, time 15d；In acetic fermentation：25 DEG C are cooled to after wheat bran, rice husk, cavings are steamed, is mixed
Unstrained spirits water content is 62%, and material weighs 15% unstrained spirits in inoculation fermentation equipment, and ferment 9.5d, and it is 24 DEG C that anaerobism storage, which controls temperature,；It is smoked
In unstrained spirits fermentation：It is 80 DEG C to control unstrained spirits temperature, and remaining preparation method is the same as the methods described of embodiment 1.
Claims (6)
- A kind of 1. preparation method rich in butanedioic acid mature vinegar, it is characterised in that：Using sorghum as staple food grain, it is by staple food grain, Daqu and water 1:0.6:2 parts are divided into after 3.3 part by weight mixing, a directly progress alcoholic fermentation and acetic fermentation, is then smoked Unstrained spirits, the Corynebacterium glutamicum bacteria preparation that distiller's wort weight 4%-7% is added in another carries out alcoholic fermentation, then according to distiller's wort：Bran Skin：Cavings：Rice husk：The weight ratio of water is 400:120:80:80:180 mixed materials, acetic fermentation is carried out, obtains white unstrained spirits；White unstrained spirits With smoked unstrained spirits according to weight ratio be 7:3 mixing, the white unstrained spirits of acquisition and smoked unstrained spirits are carried out by leaching system, the new vinegar of acquisition using circulating sleeve leaching method Sterilizing, filtering.
- A kind of 2. preparation method rich in butanedioic acid mature vinegar according to claim 1, it is characterised in that：Specifically include as follows Step：（1）Feedstock treating：Sorghum removal of impurities, as staple food grain is crushed to after 10-20 mesh under steam pressure 0.3MPa after expanding treatment, It is standby for 10-20 mesh that Daqu is crushed to curved surface fineness；（2）Batch mixing：Staple food grain, Daqu and water after will be expanded press 1:0.6:Compound, is then averaged by 3.3 part by weight batch mixing It is divided into 2 parts, 1 part carries out white unstrained spirits fermentation, and 1 part carries out smoked unstrained spirits fermentation；（3）White unstrained spirits fermentation：A, alcoholic fermentation：Corynebacterium glutamicum bacteria preparation is proportionally added into the material mixed and carries out alcohol hair Ferment, it is 28-30 DEG C to control fermentation temperature, after 48-72h main fermentation terminate, be then sent into and support wine with dregs tank and carry out anaerobism after-ripening, control 15-20 DEG C of temperature, time 15d, complete alcoholic fermentation；B, acetic fermentation：Steam in clear soup 15 min after wheat bran, rice husk, cavings are mixed thoroughly, 25-30 DEG C is cooled to, admixes distiller's wort, intelligent continuous rotary barrel type solid-state fermentation equipment is sent into and carries out acetic fermentation, it is aqueous to mix unstrained spirits Amount 63 ± 1%, alcoholic strength 5.5%, the interior material weight 10%-15% of inoculation fermentation equipment unstrained spirits, ferment 9-10d, obtains vinegar fermented grain；Will be into Closed after ripe vinegar fermented grain compacting, anaerobism stores 7 days, controls 15-24 DEG C of temperature, then enters Bai Linchi；（4）Smoked unstrained spirits fermentation：Smoked unstrained spirits fermentation with compound be sent into intelligent continuous rotary barrel type solid-state fermentation equipment carry out alcoholic fermentation, Acetic fermentation, fermentation condition is identical with white unstrained spirits fermentation condition, and the ripe vinegar fermented grain obtained after the completion of fermentation enters smoking unit, smokes It is sent into smoke after 5 days and drenches pond, 85 ± 5 DEG C of control unstrained spirits temperature, once, stirring condition is inverted after being rotating forward stirring 10min and stirred for stirring daily Mix 10min；（5）Drench vinegar：White unstrained spirits, the smoked unstrained spirits obtained carries out leaching system using circulating sleeve leaching method, by obtained new vinegar is sterilized, filtering i.e. Can.
- A kind of 3. preparation method rich in butanedioic acid mature vinegar according to claim 2, it is characterised in that：The Daqu it is old The bent time is more than 6 months, and saccharifying power is 800 enzyme activity.
- A kind of 4. preparation method rich in butanedioic acid mature vinegar according to claim 2, it is characterised in that：The glutamic acid rod Bacillus bacteria preparation be Corynebacterium glutamicum (Corynebacterium glutamicum) zymotic fluid, Corynebacterium glutamicum bacterium system The preparation method of agent is：（1）Activated spawn：By the Corynebacterium glutamicum streak inoculation of Storage in refrigerator to slant activation culture medium On, 28-30 DEG C activates 24h, and the proportioning of activation medium is as follows：Beef infusion broth 1.0L, peptone 10.0g, NaCl 5.0g, fine jade 20.0~25.0g of fat, water is added to be settled to 1L, pH 7.2~7.4；The preparation method of the beef infusion broth is：Lean beef is cleaned, and is cut Broken, the lean beef for weighing 550 grams of choppings is soaked in 1375ml water, soaked overnight, filtering, 0.6kg/cm after filtrate packing2Go out It is standby after bacterium 40min；（2）Switching strain：The strain activated is inoculated in BM fluid nutrient mediums, and 30-32 DEG C of 100r/min shakes Bed culture 24 hours；(3) ferment Corynebacterium glutamicum bacteria preparation：The strain of switching is transferred to by inoculum concentration for 10%-15% In the fermentation tank equipped with fermentation medium to have sterilized, 200r/min shaker fermentations 24-36 hours, fermented and cultured at 30-32 DEG C The proportioning of base is as follows：KH2PO4 0.5g,K2HPO4 0.5g,MgSO4·7H2O 0.5g,FeSO4·7H2O 0.0006g, MnSO4·H2O 0.0042g, biotin 0.0002g and thiamine 0.0002g, water is added to be settled to 1L, pH 7.0-7.2.
- A kind of 5. preparation method rich in butanedioic acid mature vinegar stated according to claim 4, it is characterised in that：The glutamic acid bar Bacteria preparation Glutamic Acid bar bacterium viable count is 108-109Individual/ml.
- 6. a kind of any preparation method rich in butanedioic acid mature vinegar with described in claim 1 to 6 produces old rich in butanedioic acid Vinegar.
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| EP3550008A1 (en) * | 2018-04-05 | 2019-10-09 | Mizkan Holdings Co., Ltd. | Vinegar with aged taste, process for preparing vinegar with aged taste, and method of adding aged taste to vinegar |
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Effective date of registration: 20191224 Address after: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Applicant after: Shanxi Liangfen Jinlong fish vinegar Co., Ltd Address before: 030600 Industrial Zone, Yuci District, Shanxi, Jinzhong Applicant before: Shanxi Liangfen Vinegar Industry Co., Ltd. |
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Address after: 030600 No. 12, Huitong Industrial Park, Jinzhong Development Zone, West demonstration zone, Jinzhong City, Shanxi Province Patentee after: Shanxi Jinlongyu Liangfen vinegar industry Co.,Ltd. Address before: 030600 Shanxi Jinzhong Shanxi demonstration zone Jinzhong Development Zone Huitong Industrial Park 12 Road Patentee before: Shanxi Liangfen Jinlong fish vinegar Co.,Ltd. |
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