CN109892630A - A kind of production method of organic shrimp-roe soy sauce - Google Patents
A kind of production method of organic shrimp-roe soy sauce Download PDFInfo
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- CN109892630A CN109892630A CN201910271657.4A CN201910271657A CN109892630A CN 109892630 A CN109892630 A CN 109892630A CN 201910271657 A CN201910271657 A CN 201910271657A CN 109892630 A CN109892630 A CN 109892630A
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Abstract
The invention discloses a kind of production methods of organic shrimp-roe soy sauce, pass through the control of the proportion and subsequent Koji fermentation process of sorting, raw material to organic soy sauce；And the processing of prawn seed, it does not need not only that spice is added, can prevent shrimp seed from generating fishy smell, and be not necessary to that any food additives and preservative is added, it is more healthy and safe, meet requirement of the modern society people to food.
Description
Technical field
The present invention relates to food making process technical field more particularly to a kind of production methods of organic shrimp-roe soy sauce.
Background technique
As people's lives level is continuously improved, people have been not content with most basic consumption, have more preferable higher
It pursues, especially in terms of diet, the taste of people is more and more fastidious, focuses on health and deliciousness.
Shrimp-roe soy sauce is a kind of traditional characteristic soy sauce, chases after north history it is found that primarily for the civil craft in Jiangsu Province Suzhou
Tanning.Domestic also several enterprises are producing shrimp-roe soy sauce at present, but due to the restriction by factors such as technique, formulas, in city
It is influenced on field and occupation rate is all little.
How shrimp seed is extracted? how to guarantee the delicate flavour of shrimp seed without fishy smell? is shrimp seed uniform when how guarantee is bottled? how
The safety of Control platform? for this purpose, through effort in a few years, having finally found one kind can We conducted multiple experiment
Guaranteed quality is delicious, but can guarantee it is safe and healthy can be with the technique of the organic shrimp-roe soy sauce of large-scale industrial production.
Chinese invention patent CN102423067A discloses a kind of manufacturing technique method of shrimp-roe soy sauce, and this method will be through clear
Clean rear plus spice is boiled with salt water, and damp shrimp seed, the separation storage of shrimp seed juice are pickled with water or salt water or the soy sauce immersion drenched out
Damp shrimp seed simultaneously turns over cylinder, and allotment soy sauce is heated to boil, shrimp seed juice is added, shrimp seed juice soy sauce is poured into storage tank, is then carried out
It is canned, obtain can not only fresh-keeping deodorization, and the delicate flavour of fresh water shrimp seed can be enable ideally to be dissolved into soy sauce very much, be formed special
Color, while solving the equally distributed problem of shrimp seed.
It, can be right due to joined spice in this method although this method solve the equally distributed problems of shrimp seed
The flavour of shrimp seed causes to cover, while this method also needs that preservative is added, and does not meet modern society people and pacifies to food
Full requirement, therefore there is still a need for the further Improvements of production method to organic shrimp-roe soy sauce.
Summary of the invention
Technical problems based on background technology, the invention proposes a kind of production methods of organic shrimp-roe soy sauce.
Technical scheme is as follows:
A kind of production method of organic shrimp-roe soy sauce, comprising the following steps:
Step 1: by being stirred evenly after wheat bran boiling cooling with strain；Organic dregs of beans, which is put into autoclaving pot, moistens water logging
Wheat boiling is added after bubble to 115~125 DEG C, keeps 7~10min；Dregs of beans after boiling is cooled to 36~40 DEG C, and and wheat bran
It stirs evenly and enters koji-making room；
Step 2: koji-making room humid control, 95% or more, room temperature controls between 25~30 degree, bent temperature control system 28~
Between 38 degree, when bent temperature will rise to 38 degree, initial stage turns over song in time, turns over Qu Yici, keeps material vegetable loose, is aerated confession
Oxygen cooling, keeps uniform material moisture and temperature；
Step 3: the big pithos that ferments, is provided with the tempered glass top cover of air hole, is arranged in outdoor carry out weather exposure
Fermentation.Every cylinder is put into the Cheng Qu of 140~160kg, is slightly compacted, and pours into 308~352kg of salt water (Cheng Qu of salinity 15~18%
2.2 times), it is necessary to flooded into curved surface.Period carries out turning over cylinder 2~3 times, drenches oil several times, is exposed to the sun by dog days burning sun
Moist dark brown, sauce aromatic flavour is presented in (sun-shading of the progress more than 45 DEG C), entire sauce unstrained spirits.Mature moromi is by squeezing
Output crude oil, crude oil carry out shining oily allotment again, obtain that color is dense, organic soy sauce of unique flavor；
Step 4: capturing big clear shrimp in fresh water lake, (shrimp-roe in this season is commonly called as " wheat Huang in the season of wheat maturation
Shrimp " produces the seed most productive period), the high-quality big clear shrimp that shrimp seed is full is selected, is taken out after being placed in 30~40min of refrigerating chamber, is put into clear water and stirs
Shrimp seed is fallen in water naturally while mixing and peel off, and is carried out rinsing and is rejected impurity；It is then placed in sodium chloride content 10~12%
It is refrigerated in salt water, temperature is controlled at 0~4 DEG C；
Sterilization is carried out Step 5: organic soy sauce is mixed with shrimp seed.When sterilization, it is put into 5~8% ratio
Shrimp seed is heated to 82~88 DEG C, keeps 20~30min, naturally cools to room temperature；
Step 6: passing through food-grade detailed catalogue net filtration and the mixed soy sauce of shrimp seed；The shrimp seed that will be filtered down, deposit storage
In tank；
Step 7: by with the separated soy sauce of shrimp seed by 326 stainless steel diatomaceous earth filter circulating filtrations 15~
25min obtains limpid bright finished product organic soy sauce；
Step 8: automatic filling machine is furnished with 2 filling heads, the filling sauce of elder generation in the organic soy sauce of the filling seed containing shrimp
Oil, filling 5~8% shrimp seed after another label after filling completion rear pressing cover.
In the step one, the mass ratio of each raw material is dregs of beans: wheat: wheat bran: water=1:0.25:0.25:0.8.
The organic soy that the dregs of beans selects Russian Ussuriisk to grow naturally, from source, refusal transgenosis is big
Beans；Dregs of beans of the organic soy after production organic soy oil squeezes in China Heilungkiang edible fat production processing enterprise is as wine
Make the raw material of organic soy sauce of the present invention.
In the step two, the humidity > 95% of koji-making room, room temperature is at 25~30 DEG C, and bent temperature control system is at 28~38 DEG C.
In the step two, dregs of beans, wheat be it is organic non-transgenic, shrimp seed is fresh, no any food addition
Agent and preservative, amino-acid nitrogen > 0.90g/100mL, sodium chloride content < 14.5g/100mL.
In the step three, the shrimp seed has special delicate flavour, and big clear shrimp can only refrigerate and cannot freeze (by freezing
Shrimp seed afterwards just has fishy smell).
The invention has the beneficial effects that: the production method of organic shrimp-roe soy sauce of the invention, by organic soy sauce
Sorting, the control of the proportion of raw material and subsequent Koji fermentation process；And the processing of prawn seed, it does not need not only to be added fragrant pungent
Material can prevent shrimp seed from generating fishy smell, and be not necessary to any food additives and preservative, more healthy and safe, meet
Requirement of the modern society people to food.
Detailed description of the invention
Fig. 1: process flow chart of the invention.
Specific embodiment
Embodiment 1:
A kind of production method of organic shrimp-roe soy sauce, comprising the following steps:
Step 1: by being stirred evenly after wheat bran boiling cooling with strain；Organic dregs of beans, which is put into autoclaving pot, moistens water logging
Wheat boiling is added after bubble to 120 DEG C, keeps 8min；Dregs of beans after boiling is cooled to 38 DEG C, and stirs evenly entrance with wheat bran
Koji-making room；
Step 2: koji-making room humid control, 95% or more, room temperature controls between 25~30 DEG C, bent temperature control system 28~
Between 38 DEG C, when bent temperature will rise to 38 DEG C, initial stage turns over bent (only turning over Qu Yici) in time, keeps material vegetable loose, is led to
Wind oxygen supply cooling, keeps uniform material moisture and temperature；
Step 3: the big pithos that ferments, is provided with the tempered glass top cover of air hole, is arranged in outdoor carry out weather exposure
Fermentation.Every cylinder is put into the Cheng Qu of 150kg, is slightly compacted, and pours into the salt water 330kg (2.2 times of Cheng Qu) of salinity 15%, it is necessary to flood
Song surface is not crossed.Period carries out turning over cylinder 2 times, drenches oil several times, is exposed to the sun (at the sunshade of the progress more than 45 DEG C by dog days burning sun
Reason), moist dark brown, sauce aromatic flavour is presented in entire sauce unstrained spirits.Mature moromi carries out again by squeezing output crude oil, crude oil
Oil allotment is shone, obtains that color is dense, organic soy sauce of unique flavor；
Step 4: capturing big clear shrimp in fresh water lake, (shrimp-roe in this season is commonly called as " wheat Huang in the season of wheat maturation
Shrimp " produces the seed most productive period), select the high-quality big clear shrimp that shrimp seed is full, taken out after being placed in refrigerating chamber 35min, be put into clear water stirring and
Shrimp seed is fallen in water naturally while peeling off, and is carried out rinsing and is rejected impurity；It is then placed in the salt water of sodium chloride content 10.5%
Refrigeration, temperature are controlled at 0~4 DEG C；
Sterilization is carried out Step 5: organic soy sauce is mixed with shrimp seed.When sterilization, shrimp is put into 7% ratio
Seed is heated to 85 DEG C, keeps 25min, naturally cools to room temperature；
Step 6: passing through food-grade detailed catalogue net filtration and the mixed soy sauce of shrimp seed；The shrimp seed that will be filtered down, deposit storage
In tank；
Step 7: by, by 326 stainless steel diatomaceous earth filter circulating filtration 20min, being obtained with the separated soy sauce of shrimp seed
To limpid bright finished product organic soy sauce；
Step 8: automatic filling machine is furnished with 2 filling heads, the filling sauce of elder generation in the organic soy sauce of the filling seed containing shrimp
Oil, filling 7% shrimp seed after another label after filling completion rear pressing cover.
In the step one, the mass ratio of each raw material is dregs of beans: wheat: wheat bran: water=1:0.25:0.25:0.8.
The organic soy that the dregs of beans selects Russian Ussuriisk to grow naturally, from source, refusal transgenosis is big
Beans；Dregs of beans of the organic soy after production organic soy oil squeezes in China Heilungkiang edible fat production processing enterprise is as wine
Make the raw material of organic soy sauce of the present invention.
In the step two, the humidity > 95% of koji-making room, room temperature is at 25~30 DEG C, and bent temperature control system is at 28~38 DEG C.
In the step two, dregs of beans, wheat be it is organic non-transgenic, shrimp seed is fresh, no any food addition
Agent and preservative, amino-acid nitrogen > 0.90g/100mL, sodium chloride content < 14.5g/100mL.
In the step three, the shrimp seed has special delicate flavour, and big clear shrimp can only refrigerate and cannot freeze (by freezing
Shrimp seed afterwards just has fishy smell).
Embodiment 2:
A kind of production method of organic shrimp-roe soy sauce, comprising the following steps:
Step 1: by being stirred evenly after wheat bran boiling cooling with strain；Organic dregs of beans, which is put into autoclaving pot, moistens water logging
Wheat boiling is added after bubble to 115 DEG C, keeps 10min；Dregs of beans after boiling is cooled to 36 DEG C, and stirs evenly entrance with wheat bran
Koji-making room；
Step 2: koji-making room humid control, 95% or more, room temperature controls between 25~30 DEG C, bent temperature control system 28~
Between 38 DEG C, when bent temperature will rise to 38 DEG C, initial stage turns over bent (only turning over Qu Yici) in time, keeps material vegetable loose, is led to
Wind oxygen supply cooling, keeps uniform material moisture and temperature；
Step 3: the big pithos that ferments, is provided with the tempered glass top cover of air hole, is arranged in outdoor carry out weather exposure
Fermentation.Every cylinder is put into the Cheng Qu of 140kg, is slightly compacted, and pours into the salt water 308kg (2.2 times of Cheng Qu) of salinity 18%, it is necessary to flood
Song surface is not crossed.Period carries out turning over cylinder 3 times, drenches oil several times, is exposed to the sun (at the sunshade of the progress more than 45 DEG C by dog days burning sun
Reason), moist dark brown, sauce aromatic flavour is presented in entire sauce unstrained spirits.Mature moromi carries out again by squeezing output crude oil, crude oil
Oil allotment is shone, obtains that color is dense, organic soy sauce of unique flavor；
Step 4: capturing big clear shrimp in fresh water lake, (shrimp-roe in this season is commonly called as " wheat Huang in the season of wheat maturation
Shrimp " produces the seed most productive period), select the high-quality big clear shrimp that shrimp seed is full, taken out after being placed in refrigerating chamber 40min, be put into clear water stirring and
Shrimp seed is fallen in water naturally while peeling off, and is carried out rinsing and is rejected impurity；It is then placed in cold in the salt water of sodium chloride content 10%
Hiding, temperature are controlled at 0~4 DEG C；
Sterilization is carried out Step 5: organic soy sauce is mixed with shrimp seed.When sterilization, shrimp is put into 8% ratio
Seed is heated to 82 DEG C, keeps 30min, naturally cools to room temperature；
Step 6: passing through food-grade detailed catalogue net filtration and the mixed soy sauce of shrimp seed；The shrimp seed that will be filtered down, deposit storage
In tank；
Step 7: by, by 326 stainless steel diatomaceous earth filter circulating filtration 15min, being obtained with the separated soy sauce of shrimp seed
To limpid bright finished product organic soy sauce；
Step 8: automatic filling machine is furnished with 2 filling heads, the filling sauce of elder generation in the organic soy sauce of the filling seed containing shrimp
Oil, filling 8% shrimp seed after another label after filling completion rear pressing cover.
In the step one, the mass ratio of each raw material is dregs of beans: wheat: wheat bran: water=1:0.25:0.25:0.8.
The organic soy that the dregs of beans selects Russian Ussuriisk to grow naturally, from source, refusal transgenosis is big
Beans；Dregs of beans of the organic soy after production organic soy oil squeezes in China Heilungkiang edible fat production processing enterprise is as wine
Make the raw material of organic soy sauce of the present invention.
In the step two, the humidity > 95% of koji-making room, room temperature is at 25~30 DEG C, and bent temperature control system is at 28~38 DEG C.
In the step two, dregs of beans, wheat be it is organic non-transgenic, shrimp seed is fresh, no any food addition
Agent and preservative, amino-acid nitrogen > 0.90g/100mL, sodium chloride content < 14.5g/100mL.
In the step three, the shrimp seed has special delicate flavour, and big clear shrimp can only refrigerate and cannot freeze (by freezing
Shrimp seed afterwards just has fishy smell).
Embodiment 3:
A kind of production method of organic shrimp-roe soy sauce, comprising the following steps:
Step 1: by being stirred evenly after wheat bran boiling cooling with strain；Organic dregs of beans, which is put into autoclaving pot, moistens water logging
Wheat boiling is added after bubble to 125 DEG C, keeps 7min；Dregs of beans after boiling is cooled to 40 DEG C, and stirs evenly entrance with wheat bran
Koji-making room；
Step 2: koji-making room humid control, 95% or more, room temperature controls between 25~30 DEG C, bent temperature control system 28~
Between 38 DEG C, when bent temperature will rise to 38 DEG C, initial stage turns over bent (only turning over Qu Yici) in time, keeps material vegetable loose, is led to
Wind oxygen supply cooling, keeps uniform material moisture and temperature；
Step 3: the big pithos that ferments, is provided with the tempered glass top cover of air hole, is arranged in outdoor carry out weather exposure
Fermentation.Every cylinder is put into the Cheng Qu of 160kg, is slightly compacted, and pours into the salt water 352kg (2.2 times of Cheng Qu) of salinity 12%, it is necessary to flood
Song surface is not crossed.Period carries out turning over cylinder 2 times, drenches oil several times, is exposed to the sun (at the sunshade of the progress more than 45 DEG C by dog days burning sun
Reason), moist dark brown, sauce aromatic flavour is presented in entire sauce unstrained spirits.Mature moromi carries out again by squeezing output crude oil, crude oil
Oil allotment is shone, obtains that color is dense, organic soy sauce of unique flavor；
Step 4: capturing big clear shrimp in fresh water lake, (shrimp-roe in this season is commonly called as " wheat Huang in the season of wheat maturation
Shrimp " produces the seed most productive period), select the high-quality big clear shrimp that shrimp seed is full, taken out after being placed in refrigerating chamber 40min, be put into clear water stirring and
Shrimp seed is fallen in water naturally while peeling off, and is carried out rinsing and is rejected impurity；It is then placed in cold in the salt water of sodium chloride content 10%
Hiding, temperature are controlled at 0~4 DEG C；
Sterilization is carried out Step 5: organic soy sauce is mixed with shrimp seed.When sterilization, it is put into 5~8% ratio
Shrimp seed is heated to 82 DEG C, keeps 30min, naturally cools to room temperature；
Step 6: passing through food-grade detailed catalogue net filtration and the mixed soy sauce of shrimp seed；The shrimp seed that will be filtered down, deposit storage
In tank；
Step 7: by, by 326 stainless steel diatomaceous earth filter circulating filtration 15min, being obtained with the separated soy sauce of shrimp seed
To limpid bright finished product organic soy sauce；
Step 8: automatic filling machine is furnished with 2 filling heads, the filling sauce of elder generation in the organic soy sauce of the filling seed containing shrimp
Oil, filling 7% shrimp seed after another label after filling completion rear pressing cover.
In the step one, the mass ratio of each raw material is dregs of beans: wheat: wheat bran: water=1:0.25:0.25:0.8.
The organic soy that the dregs of beans selects Russian Ussuriisk to grow naturally, from source, refusal transgenosis is big
Beans；Dregs of beans of the organic soy after production organic soy oil squeezes in China Heilungkiang edible fat production processing enterprise is as wine
Make the raw material of organic soy sauce of the present invention.
In the step two, the humidity > 95% of koji-making room, room temperature is at 25~30 DEG C, and bent temperature control system is at 28~38 DEG C.
In the step two, dregs of beans, wheat be it is organic non-transgenic, shrimp seed is fresh, no any food addition
Agent and preservative, amino-acid nitrogen > 0.90g/100mL, sodium chloride content < 14.5g/100mL.
In the step three, the shrimp seed has special delicate flavour, and big clear shrimp can only refrigerate and cannot freeze (by freezing
Shrimp seed afterwards just has fishy smell).
Organic shrimp-roe soy sauce of the invention is added without any food additives and preservative, and the shelf-life can achieve 18
Month, stored refrigerated after opening, the shelf-life still can achieve 6 months or more.And it prepared by Chinese invention patent CN102423067A
Soy sauce in preservative removal after, the shelf-life less than 3 months, after opening under room temperature less than 30 days will corruption it is spoiled.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (6)
1. a kind of production method of organic shrimp-roe soy sauce, which comprises the following steps:
Step 1: by being stirred evenly after wheat bran boiling cooling with strain；Organic dregs of beans is put into autoclaving pot after the immersion of profit water
Wheat boiling is added to 115~125 DEG C, keeps 7~10min；Dregs of beans after boiling is cooled to 36~40 DEG C, and stirs with wheat bran
Even into koji-making room；
Step 2: koji-making room humid control is 95% or more, room temperature is controlled between 25~30 DEG C, and bent temperature control system is at 28~38 DEG C
Between, when bent temperature will rise to 38 DEG C, initial stage turns over song in time, turns over Qu Yici, keeps material vegetable loose, is aerated oxygen supply drop
Temperature keeps uniform material moisture and temperature；
Step 3: the big pithos that ferments, is provided with the tempered glass top cover of air hole, is arranged in outdoor carry out weather exposure hair
Ferment.Every cylinder is put into the Cheng Qu of 140~160kg, is slightly compacted, and pours into 308~352kg of salt water of salinity 15~18%, it is necessary to flood
Curved surface is not crossed into.Period carries out turning over cylinder 2~3 times, drenches oil several times, is exposed to the sun by dog days burning sun, is hidden more than 45 DEG C
Moist dark brown, sauce aromatic flavour is presented in sun processing, entire sauce unstrained spirits.Mature moromi is by squeezing output crude oil, and crude oil is again
It carries out shining oily allotment, obtains that color is dense, organic soy sauce of unique flavor；
Step 4: capturing big clear shrimp in fresh water lake in the season of wheat maturation, the high-quality big clear shrimp that shrimp seed is full is selected, is set
It is taken out after 30~40min of refrigerating chamber, is put into clear water shrimp seed while stirring and peel off and falls in water naturally, carried out rinsing and pick
Except impurity；It is then placed in the salt water of sodium chloride content 10~12% and refrigerates, temperature is controlled at 0~4 DEG C；
Sterilization is carried out Step 5: organic soy sauce is mixed with shrimp seed.When sterilization, shrimp seed is put into 5~8% ratio
82~88 DEG C are heated to, 20~30min is kept, naturally cools to room temperature；
Step 6: passing through food-grade detailed catalogue net filtration and the mixed soy sauce of shrimp seed；The shrimp seed that will be filtered down is stored in storage tank
In；
Step 7: by, by 326 stainless steel diatomaceous earth filter 15~25min of circulating filtration, being obtained with the separated soy sauce of shrimp seed
To limpid bright finished product organic soy sauce；
Step 8: in the organic soy sauce of the filling seed containing shrimp, automatic filling machine is furnished with 2 filling heads, a filling soy sauce of elder generation, separately
Filling 5~8% shrimp seed after one labels after filling completion rear pressing cover.
2. the production method of organic shrimp-roe soy sauce as described in claim 1, which is characterized in that in the step one, each original
The mass ratio of material is dregs of beans: wheat: wheat bran: water=1:0.25:0.25:0.8.
3. the production method of organic shrimp-roe soy sauce as described in claim 1, which is characterized in that the dregs of beans selects Russia
The organic soy that Ussuriisk is grown naturally refuses genetically engineered soybean from source；The organic soy is eaten by China Heilungkiang
Oily manufacturing and processing enterprise is used to squeeze the dregs of beans after making organic soy oil as the raw material for making organic soy sauce of the present invention.
4. the production method of organic shrimp-roe soy sauce as described in claim 1, which is characterized in that in the step two, koji-making
The humidity > 95% of room, room temperature is at 25~30 DEG C, and bent temperature control system is at 28~38 DEG C.
5. the production method of organic shrimp-roe soy sauce as described in claim 1, which is characterized in that dregs of beans, wheat are organic non-turn
Gene, shrimp seed be it is fresh, without any food additives and preservative, amino-acid nitrogen > 0.90g/100mL, sodium chloride contains
Measure < 14.5g/100mL.
6. the production method of organic shrimp-roe soy sauce as described in claim 1, which is characterized in that described in the step four
Shrimp seed there is special delicate flavour, big clear shrimp can only refrigerate and cannot freeze, and the shrimp seed after freezing just has fishy smell.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910271657.4A CN109892630A (en) | 2019-04-04 | 2019-04-04 | A kind of production method of organic shrimp-roe soy sauce |
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| CN201910271657.4A CN109892630A (en) | 2019-04-04 | 2019-04-04 | A kind of production method of organic shrimp-roe soy sauce |
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Family
ID=66954471
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338370A (en) * | 2019-08-12 | 2019-10-18 | 江苏戚伍水产发展股份有限公司 | The production and processing method of one seed shrimp brain shrimp seed |
| CN112914079A (en) * | 2021-03-04 | 2021-06-08 | 张兵 | Production method for making soy sauce by tea making process |
-
2019
- 2019-04-04 CN CN201910271657.4A patent/CN109892630A/en active Pending
Non-Patent Citations (3)
| Title |
|---|
| 刘明华等: "《食品发酵与酿造技术》", 31 July 2011, 武汉理工大学出版社 * |
| 弘石: "《食品巧做》", 30 September 1997, 中国社会出版社 * |
| 陈玫妃等: "《食物是最好的医药7 炖补真健康》", 31 December 2006, 北京出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110338370A (en) * | 2019-08-12 | 2019-10-18 | 江苏戚伍水产发展股份有限公司 | The production and processing method of one seed shrimp brain shrimp seed |
| CN112914079A (en) * | 2021-03-04 | 2021-06-08 | 张兵 | Production method for making soy sauce by tea making process |
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Application publication date: 20190618 |
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