CN110477355B - Preparation method of extra-grade zero-additive soy sauce - Google Patents
Preparation method of extra-grade zero-additive soy sauce Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
-
- 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
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
- A23L3/30—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating by treatment with ultrasonic waves
-
- 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 invention relates to a preparation method of zero-additive soy sauce, which comprises the following steps: soaking: weighing protein matrix raw materials, adding warm boiled water, soaking, adding starch matrix raw materials, and stirring to obtain mixed raw materials; the method comprises the following steps: sterilizing the mixed raw materials; thirdly, starter propagation: fully mixing the cooled starter culture medium and the starter to prepare a mixed starter material; fourth, fermentation: the mixed yeast and brine were placed in a fermentor for mixing and yeast and lactic acid bacteria were added during fermentation: after finishing, squeezing the fermented soy sauce mash, and filtering and clarifying the soy sauce through suction filtration; sixthly, sterilization treatment: sterilizing soy sauce to obtain zero-additive soy sauce. The zero-additive soy sauce prepared by the method reaches the level of special soy sauce in the content of amino acid nitrogen, the content of the amino acid nitrogen is more than 1.0g/100mL, the content of reducing sugar is high, the delicate flavor is obvious, the mellow flavor is strong, the overall taste is coordinated, and the level of soy sauce sold in the market is reached in shelf life.
Description
Technical Field
The invention belongs to the technical field of foods, relates to soy sauce production, and particularly relates to a preparation method of special grade zero-additive soy sauce.
Background
The soy sauce is one of the common seasonings used in cooking in our country and east Asia country, is brewed by taking protein raw materials and starchiness raw materials as main materials through microbial fermentation, and undergoes complex biochemical reaction and browning action of foods, so that the soy sauce contains amino acids, saccharides, mineral organic acids and other nutritional ingredients, and is beneficial to maintaining the healthy life of human beings while brightening the foods. In a word, soy sauce is one of the most popular important seasonings on the dining table of common people, and adds a plurality of colors for common people to eat one meal every meal.
There are many zero-additive soy products on the market, which are expensive, and more or less have the following problems: 1. the soy sauce is seasoned by adding exogenous yeast extract and white granulated sugar to make up for the loss of flavor; 2. the delicate flavor is insufficient; 3. salty and astringent; 4. the mouthfeel is not harmonious. However, most of commercial zero-additive soy sauce manufacturers select foreign substances such as white granulated sugar and the like which can improve the flavor to make up for the flavor of the soy sauce products. Therefore, the invention takes the problems as the starting point, researches and develops the special grade zero-additive soy sauce which has practical significance, harmonious taste and prominent delicate flavor, thereby providing reference for developers of the zero-additive soy sauce in the market and enriching the new soy sauce class in the market.
Through searching, no patent publication related to the present patent application has been found.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a preparation method of the special grade zero-additive soy sauce, the zero-additive soy sauce prepared by the method reaches the level of the special grade soy sauce on the basis of the amino acid nitrogen content, the amino acid nitrogen content is all over 1.0g/100mL, and compared with the commercial soy sauce, the special grade zero-additive soy sauce product has the advantages of high reducing sugar content, obvious delicate flavor, strong mellow fragrance, harmonious overall taste and capability of reaching the level of the commercial soy sauce on the shelf life.
The technical scheme adopted by the invention for solving the technical problem is as follows:
a preparation method of extra-grade zero-additive soy sauce comprises the following steps:
soaking: weighing the protein matrix raw material, adding warm boiled water with the mass of 80-90 ℃ which is 1.25 times of that of the protein matrix raw material, soaking for 20-35 min, adding the starch matrix raw material, and uniformly stirring to obtain a mixed raw material; wherein the mass ratio of the protein matrix raw material to the starch matrix raw material is 5.5 or 6:4;
secondly, cooking: sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a koji culture medium;
thirdly, starter propagation: the cooled starter culture medium and the starter are fully mixed according to the proportion of 0.3 to 0.5 percent to prepare a mixed starter material;
fourth fermentation: placing the mixed yeast material obtained in the step three and the salt solution with the required salt proportion into a fermentation tank for mixing to obtain a primary soy sauce system; setting the initial fermentation temperature to 16 ℃, raising the temperature once a day until the temperature reaches 30 ℃, then fermenting at constant temperature, and adding yeast and lactic acid bacteria during the fermentation period to ensure the flavor quality of the final soy sauce product, wherein the fermentation period is 6 months;
carrying out squeezing, filtering and clarifying: after fermentation is finished, squeezing fermented soy sauce mash after fermentation is finished, and filtering and clarifying soy sauce in the whole fermentation tank through suction filtration;
sixthly, sterilization treatment: and fifthly, sterilizing the soy sauce obtained in the step to obtain the special zero-additive soy sauce.
Moreover, the protein matrix raw material is soybean or soybean meal, and the starch matrix raw material is fried wheat, bran or flour.
In the step four, the addition amount of the salt solution is 2 to 2.5 times the mass of the mixed koji, and the addition amount of the salt is 18 to 22% of the total weight of the mixed koji and the salt solution.
In addition, the soy sauce is prepared by a high-salt dilute soy sauce fermentation process and exposed fermentation.
In the step four, the tetragenococcus halophilus is added firstly during the fermentation, and then one of Zygosaccharomyces rouxii (Zygosaccharomyces rouxii) and Candida albicans (Candida versatilis) resistant to high-concentration salt water is added, the ratio of the tetragenococcus halophilus to the one of the yeasts is 1:1, and the concentration ranges of the tetragenococcus halophilus and the yeasts are both 1 x 10 6 CFU/mL～5╳10 6 CFU/mL。
And performing sterilization in the step sixteenth to adopt compound sterilization, which comprises the following specific steps:
firstly, removing a part of microorganisms in the filtered and clarified soy sauce by utilizing the cavitation generated by ultrasonic waves, wherein the amplitude frequency of the ultrasonic waves is more than or equal to 20kHz, and the working time of the ultrasonic waves is 20-30 min;
then the high temperature resistant bacillus inherent in the soy sauce is removed by the traditional heat sterilization mode, the heat sterilization temperature is set at 100-121 ℃, and the heat sterilization working time is 3 s-10 min.
The invention has the advantages and positive effects that:
1. the zero-additive soy sauce prepared by the method reaches the level of special soy sauce in the content of amino acid nitrogen, the content of the amino acid nitrogen is more than 1.0g/100mL, and compared with the commercial soy sauce in quality, the special zero-additive soy sauce product has the advantages of high content of reducing sugar, obvious delicate flavor, strong mellow flavor, harmonious overall taste and reaching the level of the commercial soy sauce in shelf life.
2. The method of the invention improves the sterilization mode in order to solve the defect that the zero-added soy sauce is not suitable for storage, and reduces the content loss of amino acid nitrogen, ethanol, reducing sugar and the like by using the compound sterilization technology while ensuring the nutrition safety of the soy sauce, and the shelf life of the soy sauce reaches the level of the soy sauce sold on the market.
3. The quality of the zero-additive soy sauce product prepared by the method meets the national standard, wherein the content of amino acid nitrogen in the raw soy sauce obtained by brewing can reach 1.0g/100mL, and reaches the national special standard (not less than 0.8g/100 mL) of high-salt dilute soy sauce, the amino acid nitrogen loss rate is 1.23 +/-0.3% and is lower than 1.70 +/-0.08% of the amino acid nitrogen loss rate of the soy sauce treated by the traditional ultrahigh-temperature instant sterilization mode.
Drawings
FIG. 1 is a process flow diagram of the present invention for preparing extra grade zero added soy sauce.
Detailed Description
The following detailed description of the embodiments of the present invention is provided for the purpose of illustration and not limitation, and should not be construed as limiting the scope of the invention.
The raw materials used in the invention are conventional commercial products unless otherwise specified; the methods used in the present invention are conventional in the art unless otherwise specified.
Example 1
A preparation method of zero-additive soy sauce comprises the following steps:
(1) Soaking: weighing 440g of soybean in advance, adding 550g of warm boiled water at 90 ℃ for soaking for 30min, accurately weighing 360g of fried wheat according to the raw material proportion of 5.5;
(2) And (3) cooking: the above raw materials were equally distributed over several pieces of cloth, and the total weight of the mixed raw materials per piece of cloth was 200g. Tightly wrapping, and steaming at 121 deg.C for 20 min;
(3) Preparing yeast: adding 0.4% of Aspergillus oryzae, stirring, performing accumulation culture in a constant temperature incubator at 32 deg.C, performing primary turning over after 12 hr culture, adjusting temperature to 30 deg.C, performing flat culture, culturing for 22 hr, turning over for the second time, performing continuous flat culture, culturing for 42 hr, turning yeast material into uniform yellow green, i.e. finished yeast (stirred yellow green spore is separated), collecting yeast, and making into mixed yeast material;
(4) Fermentation: and (4) mixing the yeast obtained in the step (3) with salt water, wherein the addition amount of the salt water is 2-2.5 times of the mass of the mixed yeast, and the addition amount of the salt is 18 percent of the total weight of the mixed yeast and the salt water, and performing high-salt dilute fermentation in a sterile environment. The initial fermentation temperature is set at 16 ℃, the temperature is increased once a day until 30 ℃, then constant-temperature fermentation is carried out, and 1 gamma 10 is added in the fermentation process 6 CFU/mL lactobacillus is added with 1 x 10 equal to that of the lactobacillus when the pH value of the whole system reaches the suitable growth environment of the yeast 6 The flavor effect of the fermented soy sauce is improved by CFU/mL of Saccharomyces rouxii, and the fermentation period is 6 months;
(5) Squeezing, filtering and clarifying: in an aseptic environment, after first soy sauce oil is prepared by squeezing equipment, filtering and clarifying the fermented soy sauce by suction filtration equipment;
(6) And (3) sterilization treatment: performing compound sterilization technology on the obtained clear residue-free fermented raw soy sauce, performing 20-min ultrasonic treatment at 20kHz, and performing 5-min thermal sterilization treatment at 115 ℃ to obtain safe special grade zero-additive soy sauce.
(7) Filling and product detection: filling the special grade zero-additive soy sauce prepared in the step (6) under an aseptic condition, and then measuring a series of indexes of the product.
Example 2
A preparation method of zero-additive soy sauce comprises the following steps:
(1) Soaking: weighing 440g of soybean in advance, adding 550g of warm boiled water at 90 ℃ for soaking for 30min, accurately weighing 360g of fried wheat according to the raw material proportion of 5.5;
(2) And (3) cooking: the above raw materials were evenly distributed over several pieces of cloth, and the total weight of the mixed raw materials per piece of cloth was 200g. Tightly wrapping, and steaming at 121 deg.C for 20 min;
(3) Preparing yeast: adding 0.4% of aspergillus oryzae koji, stirring uniformly, performing stacking culture in a constant-temperature incubator at 32 ℃, performing primary turning over after 12 hours of culture, adjusting the temperature to 30 ℃, performing flat culture, performing secondary turning over after 22 hours of culture, continuing the flat culture, performing 42 hours of culture, turning the koji material into uniform yellow green, namely the finished koji (stirred yellow green spores are separated out), collecting the koji, obtaining the Daqu, and preparing the mixed koji material;
(4) Fermentation: and (4) mixing the yeast obtained in the step (3) with salt water, wherein the addition amount of the salt water is 2-2.5 times of the mass of the mixed yeast, and the addition amount of the salt is 20% of the total weight of the mixed yeast and the salt water, and performing high-salt dilute state fermentation in an aseptic environment. The initial fermentation temperature is set at 16 ℃, the temperature is increased once a day until 30 ℃, then constant-temperature fermentation is carried out, and 1 gamma 10 is added in the fermentation process 6 CFU/mL lactobacillus is added with 1 x 10 equal to that of the lactobacillus when the pH value of the whole system reaches the suitable growth environment of the yeast 6 The flavor effect of the fermented soy sauce is improved by CFU/mL of Saccharomyces rouxii, and the fermentation period is 6 months;
(5) Squeezing, filtering and clarifying: in an aseptic environment, after first soy sauce oil is prepared by squeezing equipment, filtering and clarifying the fermented soy sauce by suction filtration equipment;
(6) And (3) sterilization treatment: performing compound sterilization technology on the obtained clear residue-free fermented raw soy sauce, performing ultrasonic treatment with ultrasonic frequency of 20kHz for 20min, and performing heat sterilization treatment at 115 ℃ for 5min to obtain safe special grade zero-additive soy sauce.
(7) Filling and product detection: filling the special grade zero-additive soy sauce prepared in the step (6) under an aseptic condition, and then measuring a series of indexes of the product.
Example 3
A preparation method of zero-additive soy sauce comprises the following steps:
(1) Soaking: weighing 440g of soybean in advance, adding 550g of warm boiled water at 90 ℃ for soaking for 30min, accurately weighing 360g of fried wheat according to the raw material proportion of 5.5;
(2) And (3) cooking: the above raw materials were evenly distributed over several pieces of cloth, and the total weight of the mixed raw materials per piece of cloth was 200g. Tightly wrapping, and steaming at 121 deg.C for 20 min;
(3) Preparing yeast: adding 0.4% of Aspergillus oryzae, stirring, performing accumulation culture in a constant temperature incubator at 32 deg.C, performing primary turning over after 12 hr culture, adjusting temperature to 30 deg.C, performing flat culture, culturing for 22 hr, turning over for the second time, performing continuous flat culture, culturing for 42 hr, turning yeast material into uniform yellow green, i.e. finished yeast (stirred yellow green spore is separated), collecting yeast, and making into mixed yeast material;
(4) Fermentation: and (4) mixing the yeast obtained in the step (3) with salt water, wherein the addition amount of the salt water is 2-2.5 times of the mass of the mixed yeast, and the addition amount of the salt is 22 percent of the total weight of the mixed yeast and the salt water, and performing high-salt dilute fermentation in a sterile environment. The initial fermentation temperature is set at 16 ℃, the temperature is increased once a day until 30 ℃, then constant-temperature fermentation is carried out, and 1 gamma 10 is added in the fermentation process 6 CFU/mL lactobacillus is added with 1 x 10 equal to that of the lactobacillus when the pH value of the whole system reaches the suitable growth environment of the yeast 6 Fermentation improvement by CFU/mL CandidaThe flavor effect of the soy sauce is realized, and the fermentation period is 6 months;
(5) Squeezing, filtering and clarifying: in an aseptic environment, after first soy sauce oil is prepared by squeezing equipment, filtering and clarifying the fermented soy sauce by suction filtration equipment;
(6) And (3) sterilization treatment: performing compound sterilization technology on the obtained clear residue-free fermented raw soy sauce, performing 20-min ultrasonic treatment at 20kHz, and performing 5-min thermal sterilization treatment at 115 ℃ to obtain safe special grade zero-additive soy sauce.
(7) Filling and product detection: filling the special grade zero-additive soy sauce prepared in the step (6) under an aseptic condition, and then measuring a series of indexes of the product.
Correlation detection of the invention:
the fermented soy sauce product of the method of the present invention was subjected to quality evaluation and sensory evaluation as shown in the requirements of each standard of GB18186-2000 "brewed Soy sauce" and GB2717-2003 "hygienic Standard for Soy sauce". Wherein, the quality evaluation part is mainly evaluated according to the results of various physical and chemical indexes tracked and measured in the fermentation process of the soy sauce and the measurement results of some physical and chemical indexes after the fermentation is finished. The sensory evaluation part of the fermented soy sauce was blindly evaluated by 10 experienced professional sensory evaluators for color, flavor, taste and body condition of the fermented soy sauce sample of the present invention. The result shows that the zero-additive soy sauce prepared by the invention has the advantages of clear body state, good wall-hanging property, rich sauce fragrance, palatable delicate flavor, no peculiar smell, excessive sour taste and salty taste, and long-term storage in shady and shady environment, and all physical and chemical indexes of the soy sauce meet the national standard.
The quality detection of the extra-grade zero-additive soy sauce prepared by the method has the following results:
TABLE 1 organoleptic evaluation results of extra grade zero-additive soy sauce
It is worth mentioning that the special grade zero-additive soy sauce of the invention not only is clear in body form, but also has intuitive wall-hanging property.
TABLE 2 sanitary quality of this extra grade zero added soy sauce
As can be seen from Table 2, the extra-grade zero-additive soy sauce prepared by the invention has the safety and sanitation of the commercial soy sauce, and can be eaten as the detection result of some pathogenic microorganisms shows that the soy sauce is not detected.
TABLE 3 comparison of Soy sauce Red indices
As can be seen from table 3, the special grade zero-added soy sauce of the present invention has a higher red index than the commercially available soy sauce, and thus exhibits a more distinct red color than the commercially available soy sauce, and is more likely to cause the appetite of consumers in terms of color and appearance.
TABLE 4 comparison of Soy sauce flavors
The flavor substances of the 3 kinds of soy sauce were measured by using a headspace microextraction-gas chromatography-mass spectrometer, and classified according to the measurement results, the classification results are shown in the table above. Therefore, the special grade zero-additive soy sauce has rich types of flavor substances, coordinated mouthfeel and strong sauce fragrance and mellow fragrance.
TABLE 5 comparison of Soy sauce organic acids (g/100 mL)
As a result of the measurement of the ten kinds of organic acids, as shown in Table 5, the organic acids in the extra-grade zero-added soy sauce of the present invention were not much different from those in the commercially available soy sauce, and the taste thereof was more consistent with that of the commercially available soy sauce.
TABLE 6 comparison of soy amino acids (g/100 g)
The amino acid measurement shows that the special grade zero-additive soy sauce has a taste difference with commercial soy sauce in delicate flavor.
TABLE 7 national Standard rating of high salt liquid fermented Soy sauce
As can be seen from the above table, the special grade zero additive soy sauce prepared by the invention is obviously superior to the similar products on the market in quality.
TABLE 8 comparison of shelf-Life of Soy sauce
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the disclosure of the embodiments and the accompanying drawings.
Claims (1)
1. A preparation method of extra-grade zero-additive soy sauce is characterized by comprising the following steps: the method comprises the following steps:
(1) Soaking: weighing a protein matrix raw material, adding warm boiled water at 80-90 ℃ which is 1.25 times of the mass of the protein matrix raw material, soaking for 20-35 min, adding the starch matrix raw material, and uniformly stirring to obtain a mixed raw material; wherein the mass ratio of the protein matrix raw material to the starch matrix raw material is 5.5 or 6:4;
(2) And (3) cooking: sterilizing the mixed raw materials at 121 ℃ for 15min to 20min to prepare a koji-forming culture medium;
(3) Preparing yeast: fully mixing the cooled starter culture medium and the starter according to the proportion of 0.3-0.5% to prepare a mixed starter material;
(4) Fermentation: putting the mixed yeast material obtained in the step (3) and the salt solution with the required salt proportion into a fermentation tank for mixing to obtain a primary soy sauce system; setting the initial fermentation temperature to 16 ℃, raising the temperature once a day until the temperature reaches 30 ℃, then fermenting at constant temperature, and adding yeast and lactic acid bacteria during the fermentation period to ensure the flavor quality of the final soy sauce product, wherein the fermentation period is 6 months;
(5) Squeezing, filtering and clarifying: after the fermentation is finished, squeezing the fermented soy sauce mash after the fermentation is finished, and filtering and clarifying the soy sauce in the whole fermentation tank by suction filtration;
(6) And (3) sterilization treatment: sterilizing the soy sauce obtained in the step (5) to obtain special grade zero-additive soy sauce;
the soy sauce is prepared by a high-salt dilute soy sauce fermentation process and exposure fermentation;
in the step (4), the halophilous tetragenococcus is added firstly during the fermentation, and then the zygosaccharomyces rouxii is addedZygosaccharomycesrouxiiOr Candida resistant to high-concentration saline solutionCandida versatilisOne of the two yeasts, the ratio of the addition amount of the halophilic tetragenococcus to the addition amount of one yeast is 1:1, and the concentration ranges of the halophilic tetragenococcus and the yeast are both 1 gamma 10 6 CFU/mL～5╳10 6 CFU/mL；
The sterilization treatment in the step (6) adopts compound sterilization, and the specific steps are as follows:
firstly, removing a part of microorganisms in the filtered and clarified soy sauce by utilizing cavitation generated by ultrasonic waves, wherein the amplitude frequency of the ultrasonic waves is more than or equal to 20kHz, and the working time of the ultrasonic waves is 20-30min;
then removing high-temperature resistant bacillus inherent in the soy sauce by a traditional heat sterilization mode, wherein the heat sterilization temperature is set to be 100-121 ℃, and the heat sterilization working time is 3 s-10min;
the protein matrix raw material is soybean or soybean meal, and the starch matrix raw material is fried wheat, bran or flour;
in the step (4), the addition amount of the salt water is 2-2.5 times of the mass of the mixed yeast material, and the addition amount of the salt is 18-22 percent of the total weight of the mixed yeast material and the salt water;
the content of amino acid nitrogen in the special zero-additive soy sauce is more than 1.0g/100mL, the special standard of national high-salt dilute soy sauce is more than or equal to 0.8g/100mL, the soy sauce is sterilized by a compound sterilization technology, the loss rate of the amino acid nitrogen is 1.23 +/-0.3 percent and is lower than 1.70 +/-0.08 percent of the loss rate of the amino acid nitrogen of the soy sauce treated by the traditional ultrahigh-temperature instant sterilization mode.
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| CN111329035A (en) * | 2020-04-28 | 2020-06-26 | 泸州忆家香食品有限公司 | Soy sauce seasoning |
| CN111743138B (en) * | 2020-06-23 | 2022-10-11 | 天津科技大学 | Preparation method of novel salt-reduced soy sauce |
| CN113892628A (en) * | 2021-10-15 | 2022-01-07 | 江苏恒顺醋业股份有限公司 | Brewing process of flavored soy sauce |
| CN114158716A (en) * | 2021-12-15 | 2022-03-11 | 山东食圣酿造食品有限公司 | Soy sauce sterilization method for improving clarity of soy sauce |
| CN115804445A (en) * | 2022-11-14 | 2023-03-17 | 佛山市海天(高明)调味食品有限公司 | Soy sauce and preparation method thereof |
| CN116076693A (en) * | 2023-01-04 | 2023-05-09 | 华南理工大学 | Preparation method and application of soybean flavor material |
| CN115886235A (en) * | 2023-01-17 | 2023-04-04 | 广东嘉豪食品有限公司 | Method for maintaining flavor of vegetable juice-soy sauce compound seasoning stored and transported at normal temperature |
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