CN107981325A - A kind of Gu method supports the production technology of native vatting fermentation ferment - Google Patents
A kind of Gu method supports the production technology of native vatting fermentation ferment Download PDFInfo
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- CN107981325A CN107981325A CN201711135803.8A CN201711135803A CN107981325A CN 107981325 A CN107981325 A CN 107981325A CN 201711135803 A CN201711135803 A CN 201711135803A CN 107981325 A CN107981325 A CN 107981325A
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- 238000000855 fermentation Methods 0.000 title claims abstract description 53
- 230000004151 fermentation Effects 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 238000005516 engineering process Methods 0.000 title claims abstract description 14
- 239000002689 soil Substances 0.000 claims abstract description 48
- 238000011049 filling Methods 0.000 claims abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 4
- 239000001963 growth medium Substances 0.000 claims description 32
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 16
- 241000411851 herbal medicine Species 0.000 claims description 15
- 235000015097 nutrients Nutrition 0.000 claims description 13
- 239000002609 medium Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 244000099147 Ananas comosus Species 0.000 claims description 4
- 235000007119 Ananas comosus Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 240000008790 Musa x paradisiaca Species 0.000 claims description 4
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000021329 brown rice Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 230000001932 seasonal effect Effects 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 238000009360 aquaculture Methods 0.000 claims description 3
- 244000144974 aquaculture Species 0.000 claims description 3
- 238000009837 dry grinding Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012530 fluid Substances 0.000 claims description 3
- 239000003895 organic fertilizer Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 abstract description 4
- 108090000790 Enzymes Proteins 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 6
- 238000010411 cooking Methods 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 239000005556 hormone Substances 0.000 description 3
- 229940088597 hormone Drugs 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 239000011148 porous material Substances 0.000 description 3
- 239000011149 active material Substances 0.000 description 2
- 230000003796 beauty Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 230000000694 effects Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000382455 Angelica sinensis Species 0.000 description 1
- 240000004307 Citrus medica Species 0.000 description 1
- 240000004638 Dendrobium nobile Species 0.000 description 1
- 235000002722 Dioscorea batatas Nutrition 0.000 description 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229930195210 Ophiopogon Natural products 0.000 description 1
- 244000248557 Ophiopogon japonicus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000405414 Rehmannia Species 0.000 description 1
- 240000004980 Rheum officinale Species 0.000 description 1
- 235000008081 Rheum officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 240000004308 marijuana Species 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000003900 soil pollution Methods 0.000 description 1
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- 231100000765 toxin Toxicity 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000003911 water pollution Methods 0.000 description 1
- 230000002087 whitening effect Effects 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- 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
Abstract
The present invention discloses the production technology that a kind of ancient method supports native vatting fermentation ferment, it is characterised in that：The step of technique is：1) soil, is supported；2), vatting；3) it is, natural fermented；4), secondary fermentation；5) refinement treatment；6) it is filling；Reach cool in summer and warm in winter using buried kiln cylinder, internal-external temperature difference is small, can natural constant temperature at 28 ± 2 DEG C or so, by natural fermented up to 11 26 months, using tens kinds of fresh fruits, vegetables, and other herbal ingredients, carry out independent fermentation, proportioning addition is carried out after the completion of fermentation, forms composite enzyme drink full of nutrition, it is novel in design, it is a kind of good innovation scheme, there is very much market promotion prospect.
Description
Technical field
The present invention relates to technical field of biological fermentation, more particularly to using ancient method culture five-element five color soil fermentation ferment
Zymotechnique.
Background technology
With modern industry and high-tech high speed development, the living standard of people is become better and better, however, industrial high
While speed development, serious atmosphere pollution, water pollution, soil pollution, so that serious have impact on people's health are generated
Level, excessive preservative, pigment, essence and remaining pesticide, hormone etc. are added in the food that people daily intake
Etc. harmful substance.
At present, it would be desirable to new industrial reform.In future, energy consumption is low, pollute less, the fermentation industry of high added value will be led
Following industrial trend, it will promote out biofermentation industry Green Development image to society to the mankind.
The veterinary antibiotics of artificial growth, Chinese herbal medicine, the epoch for pursuing in people fast-growth, already by pesticide, hormone,
Seriously polluted etc. harmful substance.Chinese patent drug is made in modern batch production extraction, is required for leaching by high temperature, the mistake of high temperature concentration
Journey so that the original active material of Chinese herbal medicine has not existed, and greatly reduces its original pharmacological；People are in edible fruits and vegetables
The pesticide residue and hormone that can not be removed on fruits and vegetables can be eaten, seriously endanger health.
Plant it is natural growth optimum temperature generally at 30 DEG C or so, but leach or cooking temp 100 DEG C with
On, the absorption temperature into human body is about 36 DEG C；If either Chinese herbal medicine leaches fruits and vegetables without high-temperature cooking or high temperature,
But their nutrition Extracting temperature is controlled if 30 DEG C or so, can just retain to greatest extent they organized enzyme and
Victoria C, the dimension reproducibility component such as E, so that their effect performs to ultimate attainment, there is deficiency.
In conclusion the defects of being directed to the prior art, it is accordingly required in particular to which a kind of Gu method supports the production work of native vatting fermentation ferment
Skill, to solve the deficiencies in the prior art.
The content of the invention
For the deficiencies in the prior art, the health of people is influenced, it is foster that the present invention proposes that a kind of ancient method supports soil
The production technology of cylinder fermentation ferment, it is novel in design, the edible health needs of environmentally protective industry and ferment drink can be complied with,
It is green and healthy, the defects of having solved the prior art.
To achieve these goals, technical scheme is as follows：
A kind of Gu method supports the production technology of native vatting fermentation ferment,
The step of technique is：1) soil, is supported；2), vatting；3) it is, natural fermented；4), secondary fermentation；5) refinement treatment；6)
It is filling；
Foster native method in step 1) is：Choosing soil first, the soil for selecting soil property excellent carry out supporting soil, pass through Gu Fayang
Soil, five kinds of brown rice, black soya bean, banana, pineapple, tomato raw material are mixed with soil and finely cultivated, and support the cycle of soil every time
For half a year, it is necessary to fully be supported soil twice, when smell soil it is very fragrant when, support soil i.e. success, form five-element's five color soil；
Vatting in step 2)：Kiln cylinder is buried in five-element's five color soil according to 1: 3 ratio, cylinder body is formed as environment
For：Cool in summer and warm in winter, internal-external temperature difference is small；
Natural fermented method in step 3) is：
A, ferment culture medium is prepared：
A) Chinese herbal medicine is weighed according to formula, Chinese herbal medicine is crushed, Chinese herb culture medium is made；
B) fruits and vegetables are cleaned, chopping is spare, fruits and vegetables culture medium is made；
B, Chinese herb culture medium or fruits and vegetables culture medium are implanted into kiln cylinder, proportionally add Nutrient medium and water；
C, it is closed；Carry out independent fermentation, different types of culture medium, the natural fermented time is different, and the normal fermentation time is
11-26 months；
Secondary fermentation in step 4)：Separate ferment culture medium, is transferred to fermentation tank sealing by zymotic fluid and carries out secondary fermentation, secondary
The cycle of fermentation is 1-3 months；
Refinement treatment in step 5)：The ferment fermented is separated by filtration again；
It is filling in step 6)：The ferment that fermentation is completed packs, and it is filling that pack pattern is used uniformly formula.
Further, the cylinder depth of the vatting is 1.2 meters.
Further, it is 20-50 mesh that the herbal medicine prepared in ferment culture medium, which crushes mesh number,.
Further, natural fermented middle culture medium, Nutrient medium, the ratio of water are 1: 3: 5 between the seasonal fruits and vegetables of the present invention.
Further, between medicinal material of the present invention or the natural fermented middle culture medium of lotus leaf tea, Nutrient medium, the ratio of water be 1: 5:
10。
Further, ferment slag after present invention separation, can shine dry grinding and do organic fertilizer for agricultural, it can also be used to which aquaculture, does
Organic feed.
The beneficial effects of the invention are as follows：This product reaches cool in summer and warm in winter using buried kiln cylinder, and internal-external temperature difference is small, can be naturally permanent
Temperature is at 28 ± 2 DEG C or so, by natural fermented up to 11-26 months, using tens kinds of fresh fruits, and vegetables, and other
Herbal ingredients, carry out independent fermentation, proportioning addition are carried out after the completion of fermentation, form composite enzyme drink full of nutrition, design
Novelty, is a kind of good innovation scheme, there is very much market promotion prospect.
Embodiment
In order to make the technical means, the creative features, the aims and the efficiencies achieved by the present invention easy to understand, further
Illustrate the present invention.
A kind of Gu method supports the production technology of native vatting fermentation ferment,
The step of technique is：1) soil, is supported；2), vatting；3) it is, natural fermented；4), secondary fermentation；5) refinement treatment；6)
It is filling；
Foster native method in step 1) is：Choosing soil first, the soil for selecting soil property excellent carry out supporting soil, pass through Gu Fayang
Soil, five kinds of brown rice, black soya bean, banana, pineapple, tomato raw material are mixed with soil and finely cultivated, and support the cycle of soil every time
For half a year, it is necessary to fully be supported soil twice, when smell soil it is very fragrant when, support soil i.e. success, form five-element's five color soil；
Vatting in step 2)：Kiln cylinder is buried in five-element's five color soil according to 1: 3 ratio, and the cylinder depth of vatting is 1.2
Rice, ferment culture medium can make cylinder body be formed as environment to be by kiln cylinder pore respiratory oxygen part and oxygen：It is cool in summer and warm in winter, it is inside and outside
The temperature difference is small；
Natural fermented method in step 3) is：
A, ferment culture medium is prepared：
A) Chinese herbal medicine is weighed according to formula, Chinese herbal medicine is crushed, it is 20-50 mesh that herbal medicine, which crushes mesh number, and Chinese herbal medicine training is made
Support base；
B) fruits and vegetables are cleaned, chopping is spare, fruits and vegetables culture medium is made；
B, Chinese herb culture medium or fruits and vegetables culture medium are implanted into kiln cylinder, proportionally add Nutrient medium and water；
C, it is closed；Carry out independent fermentation, different types of culture medium, the natural fermented time is different, and the normal fermentation time is
11-26 months；
Secondary fermentation in step 4)：Separate ferment culture medium, is transferred to fermentation tank sealing by zymotic fluid and carries out secondary fermentation, secondary
The cycle of fermentation is 1-3 months；
Refinement treatment in step 5)：The ferment fermented is separated by filtration again；
It is filling in step 6)：The ferment that fermentation is completed packs, and it is filling that pack pattern is used uniformly formula.
Natural fermented middle culture medium, Nutrient medium, the ratio of water are 1: 3: 5 between seasonal fruits and vegetables.
Between medicinal material or the natural fermented middle culture medium of lotus leaf tea, Nutrient medium, the ratio of water are 1: 5: 10.
High-quality culture is carried out to soil using ancient production technology and forms " five-element's five colors " soil, it can pass through kiln cylinder
Pore provides sufficient oxygen part and oxygen to the fermentation raw material in cylinder, makes fermentation more thorough, can completely retain very much training
The organized enzyme of base and various vitamin and minerals etc. are supported, ferment slag after separation, can shine dry grinding and do organic fertilizer for agricultural,
Available for aquaculture, organic feed is done.
Embodiment of the present invention example 1
Select well-done apple or other seasonal fruits and vegetables, clean, draining, chopping, according to culture medium: Nutrient medium: water/
1: 3: 5 ratio progress was natural fermented, by natural fermented, the obtained first-class fruits and vegetables ferment drink of 11-26 months.It is all different
Fruit is using independent fermentation, because different fruit have the different ferment phases, for example, the apple fermentation phase is 12 months, the hair of green plum
The ferment phase is 26 months, all preferably with independent fermentation.
Embodiment of the present invention example 2
Select first-class lotus leaf tea, clean, draining, according to culture medium: Nutrient medium: water/1: 5: 10 ratio, carries out natural
Fermentation, by natural fermented, the obtained first-class lotus leaf ferment drink of 12 months.
Embodiment of the present invention example 3
Selection can moisten prescription just by intestines：Radix scrophulariae, ophiopogon, the dried rhizome of rehmannia, Chinese yam, fructus cannabis, the stem of noble dendrobium, Angelica sinensis, Cortex Magnoliae Officinalis, stir-fry
The dried immature fruit of citron orange, almond, dried orange peel, radix glycyrrhizae, rheum officinale, its weight ratio are： 3∶3∶3∶2∶3∶1.5∶1∶1∶2∶1∶0.6∶0.6∶0.6
Formula is cleaned, is drained, carried out according to 1: 5: 10 ratio it is natural fermented, it is natural fermented by 18 months, be made
First-class Chinese herbal medicine ferment drink.
Embodiment of the present invention example 4
Apple ferment+lotus leaf ferment (2: 1)：Slimming beauty treatment
Haw berry ferment+Chinese medicine ferment (8: 2)：Toxin expelling, gut purge, weight reducing, light spot, beautifying face and moistering lotion
Tomato ferment is drunk：Whitening, light spot, beauty treatment
Ancient prescription ferment drink, which is experienced, by countless voluntarily experiencers obtains their consistent favorable comment.
Beneficial effects of the present invention：Using five kinds of brown rice, black soya bean, banana, pineapple, tomato natural food materials as nutrient come slow
It is slow to support soil, soil is contained very abundant natural nutrient, the culture medium in kiln cylinder can pass through the breathing of kiln cylinder pore and obtain
Oxygen part and oxygen from soil, the ferment for so fermenting out by sufficient fermentation time, orientation ferment top grade.
In the buried soil of kiln cylinder, cool in summer and warm in winter, internal-external temperature difference is small, can reach nature thermostatic effect.
Normal temperature state is fermented, consuming little energy, and by sufficient fermentation time completely by Chinese herbal medicine and fruits and vegetables
Effective ingredient extracts completely, avoids the preparation process such as high temperature leaching, high temperature concentration, high-temperature cooking and active material is broken
It is bad, and the nectar to ferment need not add any preservative, pigment, essence etc..
Three-waste free discharge in production process, ferment slag can be with resource reutilizations, to improve environment, being national environmental protection cause tribute
Strength is offered, and agriculture light industry ecological organic chain can be formed.
It should be understood by those skilled in the art that the present invention is not limited to the above embodiments, above-described embodiment and explanation
Merely illustrating the principles of the invention described in book, it is of the invention without departing from the spirit and scope of the present invention also to have respectively
Kind changes and improvements, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention by
Appended claims and its equivalent define.
Claims (6)
1. a kind of Gu method supports the production technology of native vatting fermentation ferment, it is characterised in that：The step of technique is：1) soil, is supported；
2), vatting；3) it is, natural fermented；4), secondary fermentation；5) refinement treatment；6) it is filling；
Foster native method in step 1) is：Choosing soil first, the soil for selecting soil property excellent carry out supporting soil, and soil is supported by ancient method,
Five kinds of brown rice, black soya bean, banana, pineapple, tomato raw material are mixed with soil and finely cultivated, the cycle for supporting soil every time is half
Year, it is necessary to fully supported soil twice, when smell soil it is very fragrant when, support soil i.e. success, form five-element's five color soil；
Vatting in step 2)：Kiln cylinder is buried in five-element's five color soil according to 1: 3 ratio, make cylinder body be formed as environment to be：
Cool in summer and warm in winter, internal-external temperature difference is small；
Natural fermented method in step 3) is：
A, ferment culture medium is prepared：
A) Chinese herbal medicine is weighed according to formula, Chinese herbal medicine is crushed, Chinese herb culture medium is made；
B) fruits and vegetables are cleaned, chopping is spare, fruits and vegetables culture medium is made；
B, Chinese herb culture medium or fruits and vegetables culture medium are implanted into kiln cylinder, proportionally add Nutrient medium and water；
C, it is closed；Independent fermentation is carried out, different types of culture medium, the natural fermented time is different, and the normal fermentation time is 11-26
A month；
Secondary fermentation in step 4)：Separate ferment culture medium, is transferred to fermentation tank sealing by zymotic fluid and carries out secondary fermentation, secondary fermentation
Cycle be 1-3 months；
Refinement treatment in step 5)：The ferment fermented is separated by filtration again；
It is filling in step 6)：The ferment that fermentation is completed packs, and it is filling that pack pattern is used uniformly formula.
2. a kind of ancient method according to claim 1 supports the production technology of native vatting fermentation ferment, it is characterised in that：Described
The cylinder depth of vatting is 1.2 meters.
3. a kind of ancient method according to claim 1 supports the production technology of native vatting fermentation ferment, it is characterised in that：Described
It is 20-50 mesh to prepare the herbal medicine in ferment culture medium and crush mesh number.
4. a kind of ancient method according to claim 1 supports the production technology of native vatting fermentation ferment, it is characterised in that：Seasonal fruit
Natural fermented middle culture medium, Nutrient medium, the ratio of water are 1: 3: 5 between vegetable.
5. a kind of ancient method according to claim 1 supports the production technology of native vatting fermentation ferment, it is characterised in that：Medicinal material it
Between or the natural fermented middle culture medium of lotus leaf tea, Nutrient medium, the ratio of water be 1: 5: 10.
6. a kind of ancient method according to claim 1 or claim 2 supports the production technology of native vatting fermentation ferment, its feature
It is：Ferment slag after separation, can shine dry grinding and do organic fertilizer for agricultural, it can also be used to which aquaculture, does organic feed..
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| CN201711135803.8A CN107981325A (en) | 2017-11-16 | 2017-11-16 | A kind of Gu method supports the production technology of native vatting fermentation ferment |
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Family
ID=62030408
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|---|---|---|---|---|
| CN2308603Y (en) * | 1995-12-18 | 1999-02-24 | 殷建平 | Appts. for fermenting middle and high-quality bacterial spawn |
| CN101904504A (en) * | 2010-08-10 | 2010-12-08 | 厦门金日制药有限公司 | Five-element enzyme liquid and preparation method thereof |
| CN103859404A (en) * | 2014-03-18 | 2014-06-18 | 蔡之宣 | Micro-ecological fruit-vegetable enzyme preparation method |
| CN104585827A (en) * | 2015-01-19 | 2015-05-06 | 中国食品发酵工业研究院 | Lotus leaf fermentation product and preparation method thereof |
| CN106333360A (en) * | 2016-08-22 | 2017-01-18 | 王海波 | Fruit vegetable plant enzyme and preparation and application thereof |
| CN106912764A (en) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | A kind of method for preparing Chinese medicine pectase drink |
-
2017
- 2017-11-16 CN CN201711135803.8A patent/CN107981325A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2308603Y (en) * | 1995-12-18 | 1999-02-24 | 殷建平 | Appts. for fermenting middle and high-quality bacterial spawn |
| CN101904504A (en) * | 2010-08-10 | 2010-12-08 | 厦门金日制药有限公司 | Five-element enzyme liquid and preparation method thereof |
| CN103859404A (en) * | 2014-03-18 | 2014-06-18 | 蔡之宣 | Micro-ecological fruit-vegetable enzyme preparation method |
| CN104585827A (en) * | 2015-01-19 | 2015-05-06 | 中国食品发酵工业研究院 | Lotus leaf fermentation product and preparation method thereof |
| CN106333360A (en) * | 2016-08-22 | 2017-01-18 | 王海波 | Fruit vegetable plant enzyme and preparation and application thereof |
| CN106912764A (en) * | 2017-03-08 | 2017-07-04 | 南京工业大学 | A kind of method for preparing Chinese medicine pectase drink |
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| Title |
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| 不详: "被人称作"傻人"30年，他不过就是为用古法酿出一", 《搜狐乐活杂质》 * |
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