CN111743138A - Preparation method of novel salt-reduced soy sauce - Google Patents
Preparation method of novel salt-reduced soy sauce Download PDFInfo
- Publication number
- CN111743138A CN111743138A CN202010578910.3A CN202010578910A CN111743138A CN 111743138 A CN111743138 A CN 111743138A CN 202010578910 A CN202010578910 A CN 202010578910A CN 111743138 A CN111743138 A CN 111743138A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- fermentation
- salt
- reduced
- temperature
- Prior art date
- 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.)
- Granted
Links
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- 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
Abstract
The invention relates to a preparation method of salt-reduced soy sauce, which comprises the following steps: soaking; cooking; preparing starter; fourthly, fermentation; fifthly, centrifuging; sixthly, sterilizing to obtain the salt-reduced 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 0.9g/100mL, and compared with the commercial salt-reduced soy sauce, the salt-reduced soy sauce product obviously reduces the fermentation period, can greatly reduce the cost, has obvious delicate flavor characteristics, strong mellow flavor and harmonious overall taste. The level of amino acid nitrogen is also equal to that of the high-salt dilute fermentation method.
Description
Technical Field
The invention belongs to the technical field of fermentation, relates to the production of soy sauce, and particularly relates to a preparation method of novel salt-reduced soy sauce.
Background
Soy sauce plays a major role in the diet as a traditional Chinese cooking material. Since the fermentation environment of soy sauce is complex, a high salt concentration fermentation environment is often required to inhibit the growth of undesired bacteria. At present, the most common high-salt dilute state fermentation method has the salt content of about 18-20 percent, and the fermentation period of the method is too long because the high salt concentration needs long-time fermentation to reduce the salt concentration. However, if the salt content is reduced, the low-salt solid fermentation is adopted, so that the taste and flavor of the soy sauce are poor. The types of soy sauce sold on the market at present are few, and the reduction of salt content is an important part in the activities of the special health life of the whole people in view of the health pursuit of people at present. The method is based on the following problems: the low-salt soy sauce which has practical production significance, reduces the addition amount of table salt on the basis of not changing the quality of the soy sauce, shortens the fermentation period and reduces the cost is researched and developed, so that the types of soy sauce in the market are enriched.
Through searching, the following patent publications related to the patent application of the invention are found:
a method for producing salt-reduced soy sauce (CN201610748268.2) comprises taking soybean meal and parched wheat as raw materials, mixing the cooked soybean meal and the pulverized parched wheat according to a ratio of 1.2: 1, and then 13 to 14/100ml of brine was stirred in while introducing nitrogen gas for the preliminary fermentation. The early stage fermentation is carried out at 8-10 ℃ for 45 days, nitrogen is introduced into the first three days for stirring for 10 minutes, and nitrogen is introduced into the first three days for stirring for 2-3 minutes every week after 3 days. Adding aroma-enhanced yeast at 55 days of fermentation, and introducing nitrogen once every two weeks to stir for 2-3 minutes. Fermenting for 10 months, fermenting to maturity, and preparing for squeezing. And finally, sterilizing and filling.
By contrast, the ratio of raw materials, the inoculation type and species of the strain, the fermentation process and the fermentation time of the present patent application and the above patent publications are substantially different as follows, as shown in table 1:
TABLE 1 comparison of the invention with other inventive processes
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a preparation method of novel salt-reduced soy sauce.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of salt-reduced 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 1.1-1.5 times of the weight of the protein matrix raw material, soaking for 15-35 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;
the method comprises the following steps: sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a koji culture medium;
thirdly, starter propagation: fully mixing the cooled starter culture medium and the starter according to the inoculation amount of 0.3-0.5% 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; the initial temperature of early fermentation is 42 ℃, lactic acid bacteria are added in the first day, ultrasonic treatment is carried out for 10 minutes every day in 5 days before fermentation, mixed yeast is added after the temperature is reduced to 30 ℃ in 7 days after fermentation, then the temperature is raised to 1 ℃ every day until the temperature is not raised to 44 ℃ for continuous fermentation, and the fermentation period is 35 days;
fifthly, centrifuging: after the fermentation is finished, carrying out centrifugal treatment on the fermented soy sauce mash after the fermentation is finished, and collecting soy sauce;
sixthly, sterilization treatment: and fifthly, sterilizing the soy sauce obtained in the step to obtain the salt-reduced soy sauce.
In the first step, a protein matrix raw material is soybean meal, and a starch matrix raw material is fried wheat.
In the step four, the addition amount of the salt solution is 1 to 1.1 times of the mass of the mixed koji, and the addition amount of the salt is 10% of the total weight of the mixed koji and the salt solution.
Moreover, the fermentation process of the soy sauce is a low-salt solid soy sauce fermentation process.
Furthermore, in the step ⑷, Tetragenococcus halophilus, Saccharomyces rouxii, Candida versatilis and Torulopsis globulosa are added during fermentationhalophilus) of three yeasts, wherein the ratio of the addition amount of the halophilous tetragenococcus to the three yeasts is 1:1, and the concentration ranges of the halophilous tetragenococcus and the yeasts are both 1 gamma 106CFU/mL～3╳106CFU/mL。
Furthermore, the fermentation temperature in the early stage of fermentation is 42 deg.C, and the fermentation is continued for 7 days, and 1 x 10 is added in the first day of fermentation6Carrying out ultrasonic treatment on the lactic acid bacteria CFU/mL for 10 minutes every day for the first 5 days of fermentation, reducing the temperature to below 30 ℃ on the 7 th day of fermentation, then adding yeast, wherein the yeast is added in a way that the pH of the soy sauce mash is reduced to below 5.0, and the yeast is added in a way that the Saccharomyces rouxii and the Candida are mixed, and the inoculation amount is 1 x 106CFU/mL; taking 30 ℃ as the initial temperature of the second-stage fermentation, raising the temperature by 1 ℃ every day until the temperature reaches 42 ℃, and then carrying out continuous fermentation; after 35 days, the fermentation is finished, and centrifugal treatment is carried out; and finally, sterilizing and filling the finished oil.
And performing sterilization in the step sixteenth by adopting high-temperature sterilization, wherein the sterilization treatment comprises the following specific steps:
high temperature resistant bacillus inherent in soy sauce is removed by a traditional heat sterilization mode, the heat sterilization temperature is set at 80 ℃, and the heat sterilization working time is 20 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 0.9g/100mL, and compared with the commercial salt-reduced soy sauce, the salt-reduced soy sauce product obviously reduces the fermentation period, can greatly reduce the cost, has obvious delicate flavor characteristics, strong mellow flavor and harmonious overall taste. The level of amino acid nitrogen is also equal to that of the high-salt dilute fermentation method.
2. The invention solves the difference between the low-salt solid-state fermented soy sauce in the level of amino acid nitrogen and flavor substances and the high-salt dilute-state fermentation process, so that the low-salt solid-state fermentation process can reach the level of the high-salt dilute-state fermentation process in various indexes. The method solves the problems of poor flavor substances in the low-salt solid state process fermentation and the defects of long high-salt dilute state fermentation period and high production cost. The salt-reduced soy sauce is prepared by the method, so that the production cost is greatly reduced, and the sale price of the salt-reduced soy sauce is equivalent to that of the common soy sauce.
3. The soy sauce prepared by the method can reduce the daily salt intake of people at present, the content of salt in the soy sauce prepared by the method is greatly reduced, and the salt content of the soy sauce is less than or equal to 10g/100 ml. The reduction of the salt content has good effect on the health of people, and meets the requirements of people on high-quality life at present.
Drawings
FIG. 1 is a process flow diagram of the process of the present invention.
Detailed Description
The present invention is further illustrated by the following examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
The raw materials used in the invention are all conventional commercial products if no special description is provided, the method used in the invention is all conventional methods in the field if no special description is provided, and the mass of all the materials used in the invention is the conventional use mass.
A preparation method of salt-reduced 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 1.1-1.5 times of the weight of the protein matrix raw material, soaking for 15-35 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;
the method comprises the following steps: sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a koji culture medium;
thirdly, starter propagation: fully mixing the cooled starter culture medium and the starter according to the inoculation amount of 0.3-0.5% 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; the initial temperature of early fermentation is 42 ℃, lactic acid bacteria are added in the first day, ultrasonic treatment is carried out for 10 minutes every day in 5 days before fermentation, mixed yeast is added after the temperature is reduced to 30 ℃ in 7 days after fermentation, then the temperature is raised to 1 ℃ every day until the temperature is not raised to 44 ℃ for continuous fermentation, and the fermentation period is 35 days;
fifthly, centrifuging: after the fermentation is finished, carrying out centrifugal treatment on the fermented soy sauce mash after the fermentation is finished, and collecting soy sauce;
sixthly, sterilization treatment: and fifthly, sterilizing the soy sauce obtained in the step to obtain the salt-reduced soy sauce.
Preferably, in the step, the protein matrix raw material is soybean meal, and the starch matrix raw material is fried wheat.
Preferably, in the fourth step, the addition amount of the salt solution is 1-1.1 times of the mass of the mixed yeast material, and the addition amount of the salt is 10% of the total weight of the mixed yeast material and the salt solution.
Preferably, the soy sauce is prepared by a low-salt solid soy sauce fermentation process.
Preferably, in the step ⑷, the salt-philic tetragenococcus is added firstly during the fermentation, and then two of the three yeasts including Zygosaccharomyces rouxii (Zygosaccharomyces rouxii), Candida albicans (Candida versatilis) and Torulopsis globisporus (Torulopsis halophilus) are added in a mixing manner, the ratio of the adding amount of the salt-philic tetragenococcus to the adding amount of the three yeasts is 1:1, and the concentration range of the salt-philic tetragenococcus and the concentration range of the yeasts are both 1: 106CFU/mL～3╳106CFU/mL。
Preferably, the fermentation temperature in the early stage of fermentation is 42 deg.C, and the fermentation is continued for 7 days, and 1 x 10 is added in the first day of fermentation6Carrying out ultrasonic treatment on the lactic acid bacteria CFU/mL for 10 minutes every day for the first 5 days of fermentation, reducing the temperature to below 30 ℃ on the 7 th day of fermentation, then adding yeast, wherein the yeast is added in a way that the pH of the soy sauce mash is reduced to below 5.0, and the yeast is added in a way that the Saccharomyces rouxii and the Candida are mixed, and the inoculation amount is 1 x 106CFU/mL; taking 30 ℃ as the initial temperature of the second-stage fermentation, raising the temperature by 1 ℃ every day until the temperature reaches 42 ℃, and then carrying out continuous fermentation; after 35 days, the fermentation is finished, and centrifugal treatment is carried out; and finally, sterilizing and filling the finished oil.
Preferably, the sterilization in the step sixteenth adopts high-temperature sterilization, and comprises the following specific steps:
high temperature resistant bacillus inherent in soy sauce is removed by a traditional heat sterilization mode, the heat sterilization temperature is set at 80 ℃, and the heat sterilization working time is 20 min.
Specifically, the preparation and detection are as follows:
a preparation method of salt-reduced soy sauce comprises the following steps:
moistening water: weighing the bean pulp raw material, adding a proper amount of warm boiled water, moistening for 15-20 min, adding the fried wheat raw material, and uniformly stirring to obtain a mixed raw material; wherein the mixing ratio of the soybean meal and the fried wheat is 6: 4;
the method comprises the following steps: steaming and sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a koji culture medium;
thirdly, starter propagation: adding 0.3% of Aspergillus oryzae, stirring uniformly, performing accumulation culture in a constant temperature incubator at 32 ℃, performing primary turning over after 12h of culture, adjusting the temperature to 30 ℃, performing flat culture, performing secondary turning over after 22h of culture, continuing the flat culture, performing 42h of culture, turning the yeast material into uniform yellow green, namely finished yeast (stirred yellow green spores are separated out), collecting the yeast, obtaining the Daqu, and preparing into mixed yeast material;
⑷ fermenting by mixing the mixed starter material obtained in step ⑶ and 10% salt water at a ratio of 1:1.1 in a fermenter to obtain a primary soy sauce system, wherein the initial temperature of the primary fermentation is 42 deg.C, and the first day is at 1 x 106Adding lactobacillus into CFU/mL, performing ultrasonic treatment for 10 min every day for 5 days before fermentation, cooling to 30 deg.C on the 7 th day after fermentation, and adding 0.5 gamma 106CFU/mL Saccharomyces rouxii and 0.5 gamma 106CFU/mL Candida, then daily heating 1 ℃ until 44 ℃ no longer heating continuous fermentation. The fermentation period is 35 days;
carrying out centrifugal treatment: after the fermentation is finished, carrying out centrifugal treatment on the fermented soy sauce mash after the fermentation is finished to obtain finished soy sauce;
sixthly, sterilization treatment: and fifthly, sterilizing the soy sauce obtained in the step to obtain the salt-reduced soy sauce.
Correlation detection of the invention:
according to the national standard of soy sauce, soy sauce related indexes are measured on the fermented soy sauce product of the method according to the standard requirements of GB18186-2000 'brewed soy sauce' and GB2717-2003 'hygienic standard for soy sauce'. The measurement objects are: the salt-reduced soy sauce of the present invention, the conventional low-salt solid soy sauce (sample A), and the commercially available salt-reduced soy sauce (sample B)
The measurement index results are as follows:
TABLE 1 comparison of Soy sauce color indices
As can be seen from Table 1, the salt-reduced soy sauce of the present invention has a higher red index and a higher yellow index than those of commercially available soy sauce and conventional low-salt solid soy sauce, thus showing more distinct red and golden yellow than those of commercially available soy sauce, being more likely to cause consumer's appetite in terms of color and appearance, and the stir-fried dish being more vivid in color.
TABLE 2 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 salt-reduced soy sauce has rich flavor substances, coordinated taste and strong sauce fragrance and mellow fragrance.
TABLE 3 national Standard of Low salt solid fermentation Soy sauce grade
As can be seen from the above table, the salt-reduced soy sauce prepared by the invention is obviously superior to the traditional low-salt solid soy sauce and the similar salt-reduced soy sauce products on the market in quality.
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 embodiments disclosed.
Claims (7)
1. A preparation method of salt-reduced soy sauce is characterized by comprising the following steps: the method comprises the following steps:
soaking: weighing the protein matrix raw material, adding warm boiled water with the mass of 80-90 ℃ which is 1.1-1.5 times of the weight of the protein matrix raw material, soaking for 15-35 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;
the method comprises the following steps: sterilizing the mixed raw materials at 121 ℃ for 15-20 min to prepare a koji culture medium;
thirdly, starter propagation: fully mixing the cooled starter culture medium and the starter according to the inoculation amount of 0.3-0.5% 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; the initial temperature of early fermentation is 42 ℃, lactic acid bacteria are added in the first day, ultrasonic treatment is carried out for 10 minutes every day in 5 days before fermentation, mixed yeast is added after the temperature is reduced to 30 ℃ in 7 days after fermentation, then the temperature is raised to 1 ℃ every day until the temperature is not raised to 44 ℃ for continuous fermentation, and the fermentation period is 35 days;
fifthly, centrifuging: after the fermentation is finished, carrying out centrifugal treatment on the fermented soy sauce mash after the fermentation is finished, and collecting soy sauce;
sixthly, sterilization treatment: and fifthly, sterilizing the soy sauce obtained in the step to obtain the salt-reduced soy sauce.
2. The method for preparing a reduced-salt soy sauce according to claim 1, characterized in that: the method comprises the steps that a protein matrix raw material is soybean meal, and a starch matrix raw material is fried wheat.
3. The method for preparing a reduced-salt soy sauce according to claim 1, characterized in that: and step four, adding the salt water in an amount which is 1-1.1 times of the mass of the mixed yeast material, wherein the adding amount of the salt is 10% of the total weight of the mixed yeast material and the salt water.
4. The method for preparing a reduced-salt soy sauce according to claim 1, characterized in that: the soy sauce is prepared by adopting a low-salt solid soy sauce fermentation process.
5. The method for preparing reduced-salt soy sauce as claimed in claim 1, wherein in step ⑷, Tetragenococcus halophilus is added during fermentation, and then two of three yeasts including Saccharomyces rouxii (Zygosaccharomyces rouxii), Candida versatilis (Candida versatilis) and Torulopsis glabrata (Torulopsis hamophilus) are added in a mixed manner, wherein the ratio of the addition amount of Tetragenococcus halophilus to the addition amount of three yeasts is 1:1, and the concentration ranges of Tetragenococcus halophilus and yeasts are 1: 106CFU/mL～3╳106CFU/mL。
6. The method for preparing a reduced-salt soy sauce according to claim 1, characterized in that: fermenting at 42 deg.C for 7 days in early stage of fermentation, adding 1 x 106Carrying out ultrasonic treatment on the lactic acid bacteria CFU/mL for 10 minutes every day for the first 5 days of fermentation, reducing the temperature to below 30 ℃ on the 7 th day of fermentation, then adding yeast, wherein the yeast is added in a way that the pH of the soy sauce mash is reduced to below 5.0, and the yeast is added in a way that the Saccharomyces rouxii and the Candida are mixed, and the inoculation amount is 1 x 106CFU/mL; taking 30 ℃ as the initial temperature of the second-stage fermentation, raising the temperature by 1 ℃ every day until the temperature reaches 42 ℃, and then carrying out continuous fermentation; after 35 days, the fermentation is finished, and centrifugal treatment is carried out; and finally, sterilizing and filling the finished oil.
7. The method for producing a reduced-salt soy sauce according to any one of claims 1 to 6, characterized in that: the sterilization treatment in the step sixteenth is high-temperature sterilization, and the method comprises the following specific steps:
high temperature resistant bacillus inherent in soy sauce is removed by a traditional heat sterilization mode, the heat sterilization temperature is set at 80 ℃, and the heat sterilization working time is 20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010578910.3A CN111743138B (en) | 2020-06-23 | 2020-06-23 | Preparation method of novel salt-reduced soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010578910.3A CN111743138B (en) | 2020-06-23 | 2020-06-23 | Preparation method of novel salt-reduced soy sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111743138A true CN111743138A (en) | 2020-10-09 |
| CN111743138B CN111743138B (en) | 2022-10-11 |
Family
ID=72676575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010578910.3A Active CN111743138B (en) | 2020-06-23 | 2020-06-23 | Preparation method of novel salt-reduced soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111743138B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729204A (en) * | 2021-09-09 | 2021-12-03 | 佛山市海天(高明)调味食品有限公司 | Low-salt original brewing soy sauce and preparation method thereof |
| CN114403420A (en) * | 2021-12-31 | 2022-04-29 | 好记食品酿造股份有限公司 | Method for brewing salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
| CN115067498A (en) * | 2022-06-22 | 2022-09-20 | 烟台欣和企业食品有限公司 | Salt-reducing soy sauce production process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831695A (en) * | 2016-04-25 | 2016-08-10 | 河北淘大食品有限公司 | Preparation method of low-salt and health soybean sauce |
| CN108902897A (en) * | 2018-07-05 | 2018-11-30 | 韩进富 | A kind of Semen sesami nigrum soy sauce preparation method |
| CN109105865A (en) * | 2018-10-09 | 2019-01-01 | 江苏大学 | The method for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation |
| CN110477355A (en) * | 2019-09-09 | 2019-11-22 | 天津科技大学 | A kind of preparation method of superfine zero addition soy sauce |
-
2020
- 2020-06-23 CN CN202010578910.3A patent/CN111743138B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831695A (en) * | 2016-04-25 | 2016-08-10 | 河北淘大食品有限公司 | Preparation method of low-salt and health soybean sauce |
| CN108902897A (en) * | 2018-07-05 | 2018-11-30 | 韩进富 | A kind of Semen sesami nigrum soy sauce preparation method |
| CN109105865A (en) * | 2018-10-09 | 2019-01-01 | 江苏大学 | The method for improving raw materials of soy sauce utilization rate using ultrasound and being catalyzed its flavor maturation |
| CN110477355A (en) * | 2019-09-09 | 2019-11-22 | 天津科技大学 | A kind of preparation method of superfine zero addition soy sauce |
Non-Patent Citations (1)
| Title |
|---|
| 闫冬梅，等: "采用多菌种酿造酱油技术及应用于工业生产的研究进展", 《工业技术》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113729204A (en) * | 2021-09-09 | 2021-12-03 | 佛山市海天(高明)调味食品有限公司 | Low-salt original brewing soy sauce and preparation method thereof |
| CN113729204B (en) * | 2021-09-09 | 2024-01-05 | 佛山市海天(高明)调味食品有限公司 | Low-salt original soy sauce and preparation method thereof |
| CN114403420A (en) * | 2021-12-31 | 2022-04-29 | 好记食品酿造股份有限公司 | Method for brewing salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
| CN114403420B (en) * | 2021-12-31 | 2024-01-30 | 好记食品酿造股份有限公司 | Brewing method of salt-reduced soy sauce and salt-reduced soy sauce with low salt content |
| CN115067498A (en) * | 2022-06-22 | 2022-09-20 | 烟台欣和企业食品有限公司 | Salt-reducing soy sauce production process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111743138B (en) | 2022-10-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110477355B (en) | Preparation method of extra-grade zero-additive soy sauce | |
| JP2019526228A (en) | Yeast strain for sake brewing producing high yield of β-phenethyl alcohol and use thereof | |
| CN111743138B (en) | Preparation method of novel salt-reduced soy sauce | |
| CN103555554B (en) | Black rice vinegar and preparation method thereof | |
| TWI444145B (en) | Ultra - low - salt soy sauce and its manufacturing method | |
| CN104017689A (en) | Purple sweet potato wine and preparation method thereof | |
| CN102827733B (en) | Method for preparing liquor from five black coarse cereals | |
| CN102197871B (en) | Five-cereal soy sauce and preparation method thereof | |
| CN104886529A (en) | High-salt and high-alcohol diluted state soy sauce rapid brewing method | |
| CN108713728A (en) | A kind of full fermentation type zero adds healthy cooking wine and preparation method thereof | |
| CN113151042B (en) | Rice acid fermentation process for producing L-lactic acid and ethyl acetate and special bacteria thereof | |
| CN109619531A (en) | A kind of production method using lactic acid bacteria and first solid rear dilute soy sauce of yeast cooperative fermentation | |
| CN113632961A (en) | Chicken paste essence with pickled peppers and preparation method thereof | |
| CN103039941A (en) | Black garlic sauce and preparation method thereof | |
| CN112106934A (en) | Soybean paste capable of reducing generation of white dots of soybean paste and fermentation method of soybean paste | |
| CN105779195B (en) | A kind of low-sugar type red yeast rice the Hakkas ma's wine and its brewing method | |
| CN107751803B (en) | Aroma-enhanced crab meat thick broad-bean sauce and preparation method thereof | |
| KR20130003719A (en) | Manufacturing method of soy sauce using fermented aged-garlic and that soy sauce | |
| CN106967567B (en) | Millet and mung bean yellow wine and brewing process thereof | |
| CN113412894B (en) | Novel flower and fruit flavor type red yeast rice natural fermented beverage and preparation method thereof | |
| KR20140045790A (en) | Method for preparing makgeolli using monascus sp. and makgeolli prepared thereby | |
| KR101086000B1 (en) | Aged Black Garlic Gochujang and method for making thereof | |
| CN112120206A (en) | Soy sauce production method | |
| KR101317944B1 (en) | The novel manufacturing method of low salted soybean paste | |
| CN110934281A (en) | Sesame-flavor marinated vegetable brewed cooking wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |