CN1406514A - 盘酱 - Google Patents

盘酱 Download PDF

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Publication number
CN1406514A
CN1406514A CN01126085A CN01126085A CN1406514A CN 1406514 A CN1406514 A CN 1406514A CN 01126085 A CN01126085 A CN 01126085A CN 01126085 A CN01126085 A CN 01126085A CN 1406514 A CN1406514 A CN 1406514A
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China
Prior art keywords
soybean
product
increased
sauce
corn
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Pending
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CN01126085A
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English (en)
Inventor
王喜森
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Individual
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Individual
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Priority to CN01126085A priority Critical patent/CN1406514A/zh
Publication of CN1406514A publication Critical patent/CN1406514A/zh
Pending legal-status Critical Current

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  • Soy Sauces And Products Related Thereto (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

本发明是在现有工厂化酱类生产技术上所创造的新的制酱技术和产品品种，属食品发酵工业。由于本产品在原料中加入了大量的东北盛产的玉米，节约了大量的贵重大豆，所以降低了生产成本。由于玉米经过特殊处理，所以提高了产品的还原糖含量，提高了产品的营养成份。同时，由于大部分原料需炒制后再发酵酿造，所以使本产品产生了特有的粮食香气。本产品兼有东北大豆酱和甜面酱两种产品的风味。

Description

盘酱
本发明系一种制酱新技术，属食品发酵工业。与传统制酱所不同的技术在于：
(1)、在原料中加入了大量的膨化玉米，节约了价格较贵的大豆，大幅度的降低了生产成本。
(2)、将所需玉米经炒制膨化并糖化后使用，使产品的含糖量大幅度提高，增加了产品的营养成份。
(3)、在制作工艺中，将所需大豆的1/2经炒制后使用，增加了大豆所特有的香气。
(4)、本产品不但具有北方大酱特有的香味，又兼有面酱的风味。

Claims (4)

1.在原料中加入了大量的膨化玉米，节约了价格较贵的大豆，大幅度的降低了生产成本。
2.将所需玉米经炒制膨化并糖化后使用，使产品的含糖量大幅度提高，增加了产品的营养成份。
3.在制作工艺中，将所需大豆的1/2经炒制后使用，增加了大豆所特有的香气。
4.本产品不但具有北方大酱特有的香味，又兼有面酱的风味。
CN01126085A 2001-08-21 2001-08-21 盘酱 Pending CN1406514A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN01126085A CN1406514A (zh) 2001-08-21 2001-08-21 盘酱

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN01126085A CN1406514A (zh) 2001-08-21 2001-08-21 盘酱

Publications (1)

Publication Number Publication Date
CN1406514A true CN1406514A (zh) 2003-04-02

Family

ID=4666157

Family Applications (1)

Application Number Title Priority Date Filing Date
CN01126085A Pending CN1406514A (zh) 2001-08-21 2001-08-21 盘酱

Country Status (1)

Country Link
CN (1) CN1406514A (zh)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109480220A (zh) * 2018-12-22 2019-03-19 大连民族大学 一种盘酱及其制备方法
CN109480219A (zh) * 2018-12-22 2019-03-19 大连民族大学 一种用于盘酱的酱引子及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109480220A (zh) * 2018-12-22 2019-03-19 大连民族大学 一种盘酱及其制备方法
CN109480219A (zh) * 2018-12-22 2019-03-19 大连民族大学 一种用于盘酱的酱引子及其制备方法

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