CN109497425A - The commercial all natural bean product sauce technology without any chemical addition agent - Google Patents
The commercial all natural bean product sauce technology without any chemical addition agent Download PDFInfo
- Publication number
- CN109497425A CN109497425A CN201811491375.7A CN201811491375A CN109497425A CN 109497425 A CN109497425 A CN 109497425A CN 201811491375 A CN201811491375 A CN 201811491375A CN 109497425 A CN109497425 A CN 109497425A
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- CN
- China
- Prior art keywords
- natural
- technology
- bean product
- mentioned
- sauce
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 23
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 23
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 239000000126 substance Substances 0.000 title claims abstract description 20
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 14
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 7
- 150000002367 halogens Chemical class 0.000 claims abstract description 7
- 239000003755 preservative agent Substances 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 235000019634 flavors Nutrition 0.000 claims abstract description 6
- 230000002335 preservative effect Effects 0.000 claims abstract description 6
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 5
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 235000021168 barbecue Nutrition 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 4
- 235000013305 food Nutrition 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 240000001417 Vigna umbellata Species 0.000 claims description 3
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims description 2
- 235000010081 allicin Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 241001107116 Castanospermum australe Species 0.000 claims 1
- 235000021279 black bean Nutrition 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 abstract description 7
- 239000000049 pigment Substances 0.000 abstract description 5
- 238000004040 coloring Methods 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- XLSZMDLNRCVEIJ-UHFFFAOYSA-N 4-methylimidazole Chemical compound CC1=CNC=N1 XLSZMDLNRCVEIJ-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- LYCAIKOWRPUZTN-UHFFFAOYSA-N Ethylene glycol Chemical compound OCCO LYCAIKOWRPUZTN-UHFFFAOYSA-N 0.000 description 2
- 239000003708 ampul Substances 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000019484 Rapeseed oil Nutrition 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 229940088710 antibiotic agent Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- WGCNASOHLSPBMP-UHFFFAOYSA-N hydroxyacetaldehyde Natural products OCC=O WGCNASOHLSPBMP-UHFFFAOYSA-N 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 239000000944 linseed oil Substances 0.000 description 1
- 235000021388 linseed oil Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- WCVRQHFDJLLWFE-UHFFFAOYSA-N pentane-1,2-diol Chemical class CCCC(O)CO WCVRQHFDJLLWFE-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Biotechnology (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of all natural bean product sauce technologies without any chemical addition agent, the products such as all natural sauce, halogen material, barbecue material, food seasoning packet are implemented in combination with by the fermentation of coloured beans, Thief zone environment and with natural antibacterial ingredient, acquired beneficial effect is: preventing the products such as soy sauce, roast juice, halogen material, food seasoning packet addition chemical pigment " burnt sugar coloring " and chemical preservative and natural flavor etc..Each cooking only needs to put 1 point point, and with regard to the deliciousness that energy band is all natural to people, people eat healthier.
Description
Technical field
It can be sold in supermarket or on-line shop the present invention relates to a kind of, shelf-life 1-3's is all natural without any chemistry addition
Agent bean product sauce technology, the technology are suitable for soy sauce, halogen material, barbecue material etc.
Background technique
Traditional soy sauce and the bean product halogen material overwhelming majority are by chemical preservative+chemical pigment+salt+freshener on the market
+ natural flavor is modulated.Especially some dark soy sauce are even more the severely afflicated area of chemical pigment " burnt sugar coloring ", caramel colorant production process
In be generally mixed with carcinogenic substance 4-methylimidazole, this is enough that people is allowed to generate a panic, and chemical preservative is also that cannot get through together
Bank, sodium benzoate, potassium sorbate etc. are the indispensable ingredients of soy sauce, halogen material, open any one soy sauce, roast juice brand, several
It is all the above raw material composition.And deliberately to play edge ball upper nominal in packaging for some brands recently: " without sodium benzoate, being free of
What potassium sorbate " but shelf-life were write is 3 years, opens still prolonged not bad, other chemical preservatives of the inside addition after bottle cap
" citric acid, pungent glycol, 1,2 pentanediols " have to indicate to be misordered to unexpectedly, or even the brand having is in order to escape ordinary consumer
Supervision, deliberately do not indicate containing " caramel colorant " in packaging, this industry is scarred, no supervision, understands a technology
People can find out irresponsible brand trick.
Summary of the invention
Pure bean product sauce in order to obtain, without using any chemical pigment, chemical monosodium glutamate, chemical preservative, chemistry
Essence etc., the present invention provides an all natural methods to manufacture lotion (or powder) sauce, does not use in production process any
Chemical addition agent.
Technical solution:
Fragrance, irresistible original are obtained using the major ingredient of coloured beans (such as semen sojae atricolor, red bean) ferment making sauce
Material, this raw material innately carry color, and by the way that the seasoning such as salt, white sugar, honey or natural perfume material is added, Thief zone environment is made
Lotion is made into powder, and this product bacterium can not survive, and the shelf-life can easily accomplish 2 years or more, only needs every time
Add a little, can allow integrally hyperchromic dish, flavour enhancing, mention it is fresh.
Specific implementation method:
1. beans is fermented:
Take coloured bean or pea (such as semen sojae atricolor or red bean) immersion, wash water, drain, roll bent, heat-preservation fermentation, by dozens of days with
The beans fermented are dehydrated and are made powder by the fragrant bean or pea after being fermented afterwards, can be dehydrated using low temperature drying
Powder is made, high-temperature spray can also be used into powder and obtain powder (high temperature can generally lose fragrance).
2. product formula designs: suitable salt, white sugar or honey being added after step 1, such as needing special fragrance can add
Add sesame, natural jam or natural flavor, chilli powder, natural beef, pork, mutton, seafood meat can be also added in special product
Equal powder, are additionally supplemented with the natural material such as allicin, ginger powder or other natural antibacterial compositions etc. of antibacterial action, if you need to set
Natural oil such as olive oil, rapeseed oil, linseed oil, sesame oil etc. can also be added by counting into lotion, and day is additionally added in natural oil
Right antioxidant vitamin E or other raw materials.
3. package design: being filled using complex pocket individual packets or bottled, complex pocket needs resistance to boiling, uses 1 parcel every time；Such as
Using ampoule sealed package, ampoule material can be vial, is also possible to plastic bottle or plastic-aluminum tank, bag sizes exist
(2-10) * (3-16) cm, body cross sectional dimensions are in (1-6) * (1-6) cm.
4. effect product sterilization sterilizing methods: using pasteurization, packaged material bag or Bottle & Can are put into sterilizer, 68 take the photograph
Family name's degree maintains 30 minutes, is then cooled to 4 degree or lower temperature rapidly, realizes nearly all bacteria inactivation.
The utility model has the advantages that
The present invention ferments to obtain sauce using coloured beans, and maintain sauce Thief zone environment and with natural antibiotics knot
It closes, prevents the products such as soy sauce, roast juice, halogen material addition chemical pigment " burnt sugar coloring " and chemical preservative.Each cooking only needs
1 point point is put, preferable color can be brought, to the deliciousness that people are all natural, people eat healthier.
Claims (8)
1. a kind of all natural bean product sauce technology without any chemical addition agent of commercialization, it is characterized in that: coloured beans is (such as black
Beans or red bean etc.) fermenting and dehydrating is made powdered, natural beans color, and mixing salt, white sugar or honey are modulated into powder
Last shape or paste, containing natural antibacterial composition such as allicin, ginger or other natural antibacterial compositions etc., without using any chemical color
Element especially caramel colorant, without using any chemical preservative and chemical monosodium glutamate or natural flavor, shelf-life 1-3.
2. a kind of bean product sauce technology as described by above-mentioned 1, it is characterized in that: being packed using complex pocket or bottle, bag sizes
In (2-10) * (3-16) cm, body cross sectional dimensions are in (1-6) * (1-6) cm.
3. a kind of bean product sauce technology as described by above-mentioned 1, it is characterized in that: applying after technology addition moisture content in liquid sauce
Oil.
4. a kind of bean product sauce technology as described by above-mentioned 1, it is characterized in that: the technical application is in barbecue material.
5. a kind of bean product sauce technology as described by above-mentioned 1, is applied it is characterized in that: the technology adds other natural flavors
Halogen material.
6. a kind of bean product sauce technology as described by above-mentioned 2, is applied it is characterized in that: the technology does not add moisture content in solid sauce
Oil.
7. a kind of bean product sauce technology as described by above-mentioned 2, it is characterized in that: the technical application is in barbecue industry.
8. a kind of bean product sauce technology as described by above-mentioned 2, it is characterized in that: the technical application is in food seasoning packet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811491375.7A CN109497425A (en) | 2018-11-29 | 2018-11-29 | The commercial all natural bean product sauce technology without any chemical addition agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811491375.7A CN109497425A (en) | 2018-11-29 | 2018-11-29 | The commercial all natural bean product sauce technology without any chemical addition agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497425A true CN109497425A (en) | 2019-03-22 |
Family
ID=65751806
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811491375.7A Pending CN109497425A (en) | 2018-11-29 | 2018-11-29 | The commercial all natural bean product sauce technology without any chemical addition agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109497425A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845715A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Liquid state quick-acting brewing technology for multi-flavored sauce |
| CN105519919A (en) * | 2014-09-28 | 2016-04-27 | 郑进强 | Children soy sauce production method |
| CN107484947A (en) * | 2017-08-31 | 2017-12-19 | 广西顶俏食品有限公司 | The preparation technology of soy sauce |
-
2018
- 2018-11-29 CN CN201811491375.7A patent/CN109497425A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102845715A (en) * | 2012-10-01 | 2013-01-02 | 柳州市京阳节能科技研发有限公司 | Liquid state quick-acting brewing technology for multi-flavored sauce |
| CN105519919A (en) * | 2014-09-28 | 2016-04-27 | 郑进强 | Children soy sauce production method |
| CN107484947A (en) * | 2017-08-31 | 2017-12-19 | 广西顶俏食品有限公司 | The preparation technology of soy sauce |
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