CN113907321A - Soy sauce and preparation method thereof - Google Patents
Soy sauce and preparation method thereof Download PDFInfo
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- CN113907321A CN113907321A CN202010657038.1A CN202010657038A CN113907321A CN 113907321 A CN113907321 A CN 113907321A CN 202010657038 A CN202010657038 A CN 202010657038A CN 113907321 A CN113907321 A CN 113907321A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 79
- 238000002360 preparation method Methods 0.000 title abstract description 23
- 235000013599 spices Nutrition 0.000 claims abstract description 71
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 235000017803 cinnamon Nutrition 0.000 claims description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims description 10
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 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 claims description 6
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 6
- 229940041514 candida albicans extract Drugs 0.000 claims description 6
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 6
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000004576 sand Substances 0.000 claims description 6
- 239000012138 yeast extract Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 239000004376 Sucralose Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 229940073490 sodium glutamate Drugs 0.000 claims description 4
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 4
- 235000019408 sucralose Nutrition 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 3
- 235000021433 fructose syrup Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims 4
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims 2
- 238000003860 storage Methods 0.000 abstract description 3
- 239000002131 composite material Substances 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 description 10
- 244000068988 Glycine max Species 0.000 description 10
- 239000000843 powder Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000010411 cooking Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000019534 high fructose corn syrup Nutrition 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 241001506940 Alpinia japonica Species 0.000 description 1
- 240000006439 Aspergillus oryzae Species 0.000 description 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 239000002253 acid Substances 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940017545 cinnamon bark Drugs 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses soy sauce and a preparation method thereof. The soy sauce of the present invention contains a spice juice, and has a rich composite aroma and a richer taste. The soy sauce of the invention also has better appearance performance and storage performance.
Description
Technical Field
The present invention relates to a soy sauce and a method for preparing the soy sauce.
Background
The traditional brewed soy sauce is a liquid seasoning prepared by taking soybean or defatted soybean and wheat or bran as raw materials and fermenting the raw materials by microorganisms. Soy sauce on the market today obtains the necessary aroma and taste by adding conventional food ingredients and additives to the brewed soy sauce. Some soy sauce has added specific ingredients such as dried orange peel to increase its health-care function.
Disclosure of Invention
The inventor believes that the traditional brewed soy sauce has single aroma and taste, and lacks rich compound aroma and richer taste. However, the addition of too much seasoning ingredient to brewed soy sauce tends to make the soy sauce liquid thick and to generate precipitates during storage, which may cause consumer to question the quality of soy sauce. Thus, there is still a need for further improvements in existing soy sauce formulations.
The inventor adds special spice juice into the brewed soy sauce to obtain the brewed soy sauce containing the spice juice, and the soy sauce has strong compound aroma and rich taste, is neutral and stable in storage process and is not easy to precipitate. The brewed soy sauce containing the spice juice has a unique formula, a simple and feasible preparation method and lower preparation cost.
The invention relates to a soy sauce, which comprises brewed soy sauce and spice juice.
The brewed soy sauce of the invention is liquid seasoning with special color, fragrance and taste, which is prepared by taking soybeans and/or defatted soybeans, bean pulp or bean cakes, wheat and/or bran and the like as raw materials through microbial fermentation. The brewed soy sauce can be prepared by various means such as high-salt dilute state fermentation and low-salt solid state fermentation without affecting the achievement of the object of the present invention.
In some embodiments, the soy sauce of the present invention has a weight ratio of spice juice to brewed soy sauce of 1:1000 to 1: 150.
In some embodiments, the spice juice in the soy sauce of the present invention is made by a spice comprising one or at least two of cinnamon, anise, fennel, alpinia japonica, white pepper. In some embodiments, the cinnamon, anise, fennel, sand ginger, and white pepper are present in 25-35, 10-20, 15-25, 10-20, and 10-18 parts by weight, respectively.
The use and selection of these spices imparts a rich, complex aroma and flavor to the soy sauce of the present invention.
In some embodiments, the spice juice is made by a process comprising:
(1) powdering the spices;
(2) mixing the powdered spice with water and boiling;
(3) filtering the boiled liquid with a filter bag to obtain the spice juice.
In some embodiments, the spice juice is made by a process comprising:
(1) pulverizing the spices to 20-150 meshes;
(2) mixing the powdered spice and water according to the ratio of 1:5 to 1:25, and boiling for 0.5-3 hours at 100 ℃;
(3) filtering the boiled liquid by a filter bag of 160-200 meshes to obtain the spice juice.
The spice juice prepared by the preparation method not only keeps the fragrance and the taste of spice raw materials, but also endows the finished soy sauce with more popular color and appearance characteristics of consumers.
In some embodiments, the soy sauce of the invention further comprises other excipients selected from one or at least two of yeast extract, white granulated sugar, sodium glutamate, edible salt, disodium 5' -ribonucleotide, high fructose syrup, potassium sorbate, edible alcohol, sucralose.
The invention also provides a preparation method of the soy sauce, which comprises the step of mixing the spice juice with the brewed soy sauce.
In some embodiments, the weight ratio of the spice juice to the brewed soy sauce in the soy sauce preparation method of the present invention is from 1:1000 to 1: 150.
In some embodiments, the spice juice in the soy sauce preparation method of the present invention is prepared by a spice comprising one or more of cinnamon, anise, fennel, sand ginger, white pepper.
In some embodiments, the weight parts of cinnamon, anise, fennel, sand ginger and white pepper in the method for preparing soy sauce of the present invention are 25-35, 10-20, 15-25, 10-20 and 10-18, respectively.
In some embodiments, the soy sauce preparation method of the present invention comprises the steps of:
(1) powdering the spices;
(2) mixing the powdered spice with water and boiling;
(3) filtering the boiled liquid with a filter bag to obtain the spice juice.
In some embodiments, the soy sauce preparation method of the present invention comprises the steps of:
(1) pulverizing the spices to 20-150 meshes;
(2) mixing the powdered spice and water according to the ratio of 1:5 to 1:25, and boiling for 0.5-3 hours at 100 ℃;
(3) filtering the boiled liquid with a filter bag of 160-200 meshes to obtain the spice juice.
In some embodiments, the soy sauce preparation method of the present invention further comprises the step of adding other adjuvants selected from one or more of yeast extract, white granulated sugar, sodium glutamate, edible salt, disodium 5' -ribonucleotide, high fructose corn syrup, potassium sorbate, edible alcohol, sucralose.
Drawings
The objects of the invention are presented in more detail in the embodiments in the attached drawings, in which:
fig. 1 shows a flow chart of a manufacturing process of the soy sauce of the present invention.
FIG. 2 shows a flow chart of the process for preparing the spice juice of the invention.
Detailed Description
The present invention is further illustrated by the following detailed description. It should be understood that the detailed description is merely illustrative of various aspects of the invention and is not intended to limit the invention in any way. Various equivalent modifications and changes may be made to the embodiments in accordance with the technical spirit of the present invention, and still fall within the scope of the technical solution of the present invention.
Example 1
Preparation of brewed Soy sauce
Brewed soy sauce was prepared as follows:
1. adding water into defatted soybean in a cooking pot for wetting, cooking, decompressing, cooling and discharging after cooking. Roasting wheat at 300-330 deg.C, cooling to 40 deg.C, grinding, and mixing with cooked defatted soybean at a ratio of 70%: 30%: 60%: 40%: 50%. Then inoculating 0.04-0.06 wt% of aspergillus oryzae to prepare starter.
2. Adding saline water which is 1-2.4 times of the total weight of the wheat and the defatted soybeans into the finished koji, fermenting, and adding 0.2-0.5 percent of yeast by weight into the fermented koji within 30 days for continuous fermentation. After the fermentation period is 3 months, the soybean paste is produced after the soybean paste is matured. The soybean sauce is extracted and brewed by physical squeezing.
Example 2
Preparation of spice juice
1. The spices are weighed according to the weight parts of 25, 10, 15, 10 and 10 of cinnamon, star anise, fennel, sand ginger and white pepper respectively, and then ground into powder.
2. The spice powder and water were mixed in a weight ratio of spice powder to water of 1: 5.
3. The mixture of spice powder and water was boiled and heated at 100 ℃ for 3 hours.
4. The resulting mixture was filtered through a 200 mesh filter bag to obtain a spice juice.
Second, preparation of seasoning soy sauce
5. The filtered spice juice was mixed with the brewed soy sauce obtained in example 1 in a weight ratio of 1:150 of the spice juice to the brewed soy sauce, and then 0.3% by weight of yeast extract, 5% by weight of white granulated sugar, 3% by weight of monosodium glutamate, 1% by weight of table salt, 0.2% by weight of disodium 5' -ribonucleotide, 3% by weight of high fructose corn syrup, 0.08% by weight of potassium sorbate, and 12.42% by weight of water were added.
6. Cooking at 95 deg.C for 10 min, cooling, and adding 2% edible alcohol to obtain the flavoring brewed soy sauce.
Example 3
The preparation process as described in example 2 was repeated according to the contents of the respective components and the preparation parameters shown in Table 1 below to obtain a flavored brewed soy sauce 3.
Example 4
The preparation process as described in example 2 was repeated according to the contents of the respective components and the preparation parameters shown in Table 1 below to obtain a flavored brewed soy sauce 4.
Example 5
The preparation process as described in example 2 was repeated according to the contents of the respective components and the preparation parameters shown in Table 1 below to obtain a flavored brewed soy sauce 5.
Example 6
The preparation process as described in example 2 was repeated according to the contents of the respective components and the preparation parameters shown in Table 1 below to obtain a flavored brewed soy sauce 6.
TABLE 1
| Spice | Chinese cinnamon bark | Octagonal | Fennel fruit | Sand ginger | White pepper |
| Example 2 | 25 | 20 | 25 | 20 | 18 |
| Example 3 | 30 | 15 | 20 | 15 | 16 |
| Example 4 | 25 | 20 | 15 | 20 | 10 |
| Example 5 | 30 | 18 | 25 | 20 | 14 |
| Example 6 | 35 | 15 | 20 | 10 | 18 |
Comparative example 1
Spice powder was prepared and ground according to the same respective spice ratios as in example 2 and added to the brewed soy sauce of example 1.
Comparative example 2
Spice powder was prepared and polished according to the same spice mix ratio as example 2, and spice powder and water were mixed in a weight ratio of spice powder to water of 1: 5. The mixture of spice powder and water was boiled and heated at 80 ℃ for 1 hour. The resulting mixture was filtered with a 200-mesh filter bag and added to the brewed soy sauce of example 1.
Comparative example 3
A spice juice was prepared in the same spice ratio as in example 2, and then the filtered spice juice was mixed with the brewed soy sauce obtained in example 1 in a weight ratio of spice juice to brewed soy sauce 1:100, and then 0.3% by weight of yeast extract, 5% by weight of white sugar, 3% by weight of monosodium glutamate, 1% by weight of table salt, 0.2% by weight of disodium 5' -ribonucleotide, 3% by weight of high fructose corn syrup, 0.08% by weight of potassium sorbate, and 12.42% by weight of water were added. Boiling at 100 deg.C for 30 min, and cooling to obtain flavoring brewed soy sauce.
Example 7
Quality evaluation of seasoned Soy sauce
The different soy sauce prepared above were evaluated for quality with reference to the national soy sauce standards. An appraisal group consisting of 12 senior appraisers evaluates the sensory indexes of the soy sauce, such as color, aroma, taste, shape and the like. The results of measuring physicochemical indexes of the soy sauce, such as amino Acid Nitrogen (AN), Total Acid (TA), soluble salt-free solid matter, and total nitrogen, are shown in tables 2 and 3 below.
TABLE 2 sensory indices
As shown in the table above, the seasoning soy sauce of the invention has excellent physical and chemical indexes, better color and appearance than other comparative examples, and rich compound aroma and taste.
Claims (14)
1. A soy sauce comprises brewed soy sauce and spice juice.
2. The soy sauce of claim 1, wherein the weight ratio of the spice juice to brewed soy sauce is from 1:1000 to 1: 150.
3. The soy sauce according to claim 1 or 2, wherein the spice juice is made by a spice containing one or at least two of cinnamon, anise, fennel, ginger, white pepper.
4. The soy sauce as claimed in any one of claims 1 to 3, wherein the cinnamon, anise, fennel, ginger and white pepper are present in an amount of 25-35, 10-20, 15-25, 10-20 and 10-18 parts by weight, respectively.
5. The soy sauce of any one of claims 1 to 4, wherein the spice juice is made by a process comprising the steps of:
(1) powdering the spices;
(2) mixing the powdered spice with water and boiling;
(3) filtering the boiled liquid with a filter bag to obtain the spice juice.
6. The soy sauce of claim 5, wherein the method comprises:
(1) pulverizing the spices to 20-150 meshes;
(2) mixing the powdered spice and water according to the ratio of 1:5 to 1:25, and boiling for 0.5-3 hours at 100 ℃;
(3) filtering the boiled liquid by a filter bag of 160-200 meshes to obtain the spice juice.
7. The soy sauce according to any one of claims 1 to 6, further comprising other adjuvants selected from one or at least two of yeast extract, white granulated sugar, sodium glutamate, edible salt, disodium 5' -ribonucleotide, high fructose syrup, potassium sorbate, edible alcohol, sucralose.
8. A method for preparing soy sauce comprises mixing spice juice with brewed soy sauce.
9. The method for preparing soy sauce according to claim 8, wherein the weight ratio of the spice juice to the brewed soy sauce is 1:1000 to 1: 150.
10. The method for preparing soy sauce according to claim 8 or 9, wherein the spice juice is prepared by a spice containing one or more of cinnamon, anise, fennel, sand ginger, white pepper.
11. The method for preparing soy sauce according to any one of claims 8 to 11, wherein the cinnamon, anise, fennel, ginger and white pepper are present in an amount of 25-35, 10-20, 15-25, 10-20 and 10-18 parts by weight, respectively.
12. The method for preparing soy sauce according to any of claims 8 to 11, comprising the steps of:
(1) powdering the spices;
(2) mixing the powdered spice with water and boiling;
(3) filtering the boiled liquid with a filter bag to obtain the spice juice.
13. The method for preparing soy sauce according to claim 12, comprising the steps of:
(1) pulverizing the spices to 20-150 meshes;
(2) mixing the powdered spice and water according to the ratio of 1:5 to 1:25, and boiling for 0.5-3 hours at 100 ℃;
(3) filtering the boiled liquid with a filter bag of 160-200 meshes to obtain the spice juice.
14. The method for preparing soy sauce according to any of claims 8 to 13, further comprising the step of adding other adjuvants selected from one or more of yeast extract, white granulated sugar, sodium glutamate, edible salt, disodium 5' -ribonucleotide, high fructose syrup, potassium sorbate, edible alcohol, sucralose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010657038.1A CN113907321A (en) | 2020-07-09 | 2020-07-09 | Soy sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010657038.1A CN113907321A (en) | 2020-07-09 | 2020-07-09 | Soy sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN113907321A true CN113907321A (en) | 2022-01-11 |
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| CN202010657038.1A Pending CN113907321A (en) | 2020-07-09 | 2020-07-09 | Soy sauce and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653235A (en) * | 2009-09-11 | 2010-02-24 | 李锦记（新会）食品有限公司 | Preparation method of dried orange peel soy sauce |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN105249415A (en) * | 2015-11-09 | 2016-01-20 | 福达（上海）食品有限公司 | Production process of paste-fragrant fresh soybean sauce |
| CN106262671A (en) * | 2016-08-11 | 2017-01-04 | 桂林市晟博科技服务有限公司 | Seasoning sauce and preparation method thereof |
-
2020
- 2020-07-09 CN CN202010657038.1A patent/CN113907321A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653235A (en) * | 2009-09-11 | 2010-02-24 | 李锦记（新会）食品有限公司 | Preparation method of dried orange peel soy sauce |
| CN105105059A (en) * | 2015-09-07 | 2015-12-02 | 江苏恒顺醋业股份有限公司 | Sauce and preparation method thereof |
| CN105249415A (en) * | 2015-11-09 | 2016-01-20 | 福达（上海）食品有限公司 | Production process of paste-fragrant fresh soybean sauce |
| CN106262671A (en) * | 2016-08-11 | 2017-01-04 | 桂林市晟博科技服务有限公司 | Seasoning sauce and preparation method thereof |
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