CN1875766A - A low-salt solid-state and thin mash fermented sauce and preparation method thereof - Google Patents
A low-salt solid-state and thin mash fermented sauce and preparation method thereof Download PDFInfo
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- CN1875766A CN1875766A CNA2006101071048A CN200610107104A CN1875766A CN 1875766 A CN1875766 A CN 1875766A CN A2006101071048 A CNA2006101071048 A CN A2006101071048A CN 200610107104 A CN200610107104 A CN 200610107104A CN 1875766 A CN1875766 A CN 1875766A
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- 235000015067 sauces Nutrition 0.000 title claims description 14
- 238000002360 preparation method Methods 0.000 title claims description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 27
- 230000004151 fermentation Effects 0.000 claims abstract description 27
- 239000012266 salt solution Substances 0.000 claims abstract description 22
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000007787 solid Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000015099 wheat brans Nutrition 0.000 claims description 10
- 239000001963 growth medium Substances 0.000 claims description 9
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 abstract description 3
- 235000013312 flour Nutrition 0.000 abstract 2
- 239000013049 sediment Substances 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 239000002699 waste material Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000002609 medium Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 244000138993 panchioli Species 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention disclose a kind of low salt solid and thin wine or liquor with sediment fermentation soy sauce and its product method, the soy sauce can produce by the method as follow: Soya bean waste 400kg, dried steam 8-15 monad into 400-500kg, 80-90DEG C water to immense 20-30 min, add into 70-900kg wheat to immerse 10-15 min, add into 80-120kg bran flour to steam material, the steam perjure is 0.15-0.2mpato keep 15-20min, take out the hot material; the material transmit to convoluted box and cold to 33-35; sprinkle 15kg bran flour and 0.3% convoluted somniferous into box, culture 36 hours to output convolution the temperature between 31-35DEG C, the dry-moisture differ is 1; the mature convolution mix with salt solution; the temperature is 45-46 DEG Cfor 1-10 days, add yeast liquid for quadratic fermentation7-10 days, then add salt solution and sweet-smelling yeast liquid to fermented 40-50days;subsidence fermented 2 days; filter and disinfect. The invention connect low salt solid fermentation with thin wine or liquor with sediment fermentation, adopt additive sweet-smelling later fermentation, make the flavor and character of product improve above 2 multiple
Description
Affiliated technical field
The present invention relates to a kind of production method of flavouring, relate to a kind of low-salt solid and thin mash fermented sauce specifically, also relate to the preparation method of this low-salt solid and thin mash fermented sauce.
Background technology
Soy sauce originates from China, is a kind of ancient flavouring.Soy sauce is nutritious, contains the amounts of protein hydrolysis and generates, and wherein mineral matters such as amino acid, B family vitamin, water-soluble calcium, phosphorus, iron, manganese, zinc also have raw sugar, multiple organic acid, and multiple material with physiologically active.Soy sauce has certain health care.The soy sauce that China's traditional zymotic soy sauce production technology is produced, sauce is aromatic strongly fragrant, and color and luster is reddish brown, the fermented sauce unique flavor.But the traditional mode of production cycle is long, and floor space is big, yields poorly, and can not meet the need of market.
Summary of the invention
The object of the present invention is to provide a kind of low-salt solid and thin mash fermented sauce, this soy sauce special taste, dalbergia wood is mellow, and nutritional labeling is higher.
Further purpose of the present invention is to provide the preparation method of this low-salt solid and thin mash fermented sauce, this method technology advanced person, and output is higher, but the standardization large-scale production.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of low-salt solid and thin mash fermented sauce and preparation method thereof, this soy sauce is made by following method:
1. with dregs of beans 400kg dry blowing 8--15 minute, add 400--500kg water, water temperature 80--90 ℃, soaked dregs of beans 20--30 minute, again wheat 70--900kg is added and soaked 10--15 minute, wheat bran 80--120kg is added to begin to steam expect that vapour pressure is at 0.15--0.2mpa, kept 15--20 minute, the heat material is poured out;
2. the material of accomplishing fluently is sent into bent case and is cooled to 33--35 ℃;
3. inoculation koji mixes 15kg wheat bran and 0.3% bent essence and is sprinkled into koji in the case, guarantees the uniformity;
4. went out song in 36 hours by static cultivation behind the bacterium, the product temperature control is at 31--35 ℃, and doing wet difference is 1;
5. become song to mix salt solution, water temperature 40--45 ℃, salt solution is the 14--15 Baume degrees, and it is the 19--20 Baume degrees that the later stage is watered the adjustable salt solution of pouring fermentation;
6. pit entry fermentation: the temperature control of fermentation product is at 45--46 ℃, 7--10 days in earlier stage;
7. add the yeast juice secondary fermentation: add salt solution after 7--10 days, and add the flavouring yeast juice, ferment to 40-50 days;
8. heavy ferment: heavy ferment is 2 days in jar;
9. filter: filter by the CQ42 filter cloth;
10. sterilization: temperature 80--85 ℃, sterilization in time 15--20 minute.
The preparation of said flavouring yeast juice:
Cultivate adding soy sauce 5% in the 24h:500ml triangular flask culture medium at culture medium 30--32 ℃, maltose 10%, salt 7.5% (above with the triangular flask volumeter) is cultivated 24h for 30--32 ℃, per hour shakes bottle once behind the cultivation 12h, and 3000ml triangular flask culture medium adds soy sauce 5%, maltose 10%, cultivate 24h for salt 7.5%30--32 ℃, per hour shake bottle once after cultivating 12h, seed tank culture 30--32 ℃ summer 18--20h, winter, 20--24h went out yeast juice.
A kind of low-salt solid and thin mash fermented sauce, the best preparation method of this soy sauce:
1. with dregs of beans 400kg dry blowing 12 minutes, add 450kg water, 85 ℃ of water temperatures were soaked dregs of beans 25 minutes, wheat 80kg is added soaked 12 minutes again, wheat bran 100kg were added begin to steam material, and vapour pressure kept 18 minutes at 0.15--0.2mpa, and the heat material is poured out;
2. the material of accomplishing fluently is sent into bent case and is cooled to 33--35 ℃;
3. inoculation koji mixes 15kg wheat bran and 0.3% bent essence and is sprinkled into koji in the case, guarantees the uniformity;
4. went out song in 36 hours by static cultivation behind the bacterium, the product temperature control is at 31--35 ℃, and doing wet difference is 1;
5. become song to mix salt solution, 45 ℃ of water temperatures, salt solution is 15 Baume degrees, it is 20 Baume degrees that the later stage is watered the adjustable salt solution of pouring fermentation;
6. pit entry fermentation: the temperature control of fermentation product is at 46 ℃, 8 days in earlier stage;
7. add the yeast juice secondary fermentation: add salt solution after 8 days, and add the flavouring yeast juice, fermentation was to 45 days;
8. heavy ferment: heavy ferment is 2 days in jar;
9. filter: filter by the CQ42 filter cloth;
10. sterilization: 82 ℃ of temperature, the sterilization of 18 minutes time.
The invention has the beneficial effects as follows that the present invention organically combines low-salt solid-state fermentation and thin mash fermented technology.Ferment made product special flavour and quality improve more than 2 times after the present invention adopted flavouring.
The specific embodiment
A kind of low-salt solid and thin mash fermented sauce, this soy sauce is made by following method:
1. with dregs of beans 400kg dry blowing 12 minutes, add 450kg water, 85 ℃ of water temperatures were soaked dregs of beans 25 minutes, wheat 80kg is added soaked 12 minutes again, wheat bran 100kg were added begin to steam material, and vapour pressure kept 18 minutes at 0.15-0.2mpa, and the heat material is poured out;
2. the material of accomplishing fluently is sent into bent case and is cooled to 33--35 ℃;
The inoculation koji, 15kg wheat bran and 0.3% bent essence mixed be sprinkled into koji in the case, the assurance uniformity.
4. went out song in 36 hours by static cultivation behind the bacterium, the product temperature control is at 31--35 ℃, and doing wet difference is 1;
5. become song to mix salt solution, 45 ℃ of water temperatures, salt solution is 15 Baume degrees, it is 20 Baume degrees that the later stage is watered the adjustable salt solution of pouring fermentation;
6. pit entry fermentation: the temperature control of fermentation product is at 46 ℃, 8 days in earlier stage;
7. add the yeast juice secondary fermentation: add salt solution after 8 days, and add the flavouring yeast juice, fermentation was to 45 days;
8. heavy ferment: heavy ferment is 2 days in jar;
9. filter: filter by the CQ42 filter cloth;
10. sterilization: 82 ℃ of temperature, the sterilization of 18 minutes time.
The preparation of said flavouring yeast juice:
Slant medium cultivate 30--32 ℃ 3 days, inoculation utilizing flavoring yeast kind was cultivated 3 days for 30--32 ℃, the liquid tube culture medium is cultivated 24h for 30--32 ℃, add soy sauce 5% in the 500ml triangular flask culture medium, maltose 10%, salt 7.5% (above with the triangular flask volumeter) is cultivated 24h for 30--32 ℃, per hour shake bottle once after cultivating 12h, 3000ml triangular flask culture medium adds soy sauce 5%, and maltose 10% is cultivated 24h for salt 7.5%30--32 ℃, per hour shake bottle once after cultivating 12h, seed tank culture 30--32 ℃ summer 20h, winter, 24h went out yeast juice.
Claims (3)
1, a kind of low-salt solid and thin mash fermented sauce and preparation method thereof is characterized in that: this soy sauce is made by following method:
(1). with dregs of beans 400kg dry blowing 8--15 minute, add 400--500kg water, water temperature 80--90 ℃, soaked dregs of beans 20--30 minute, again wheat 70--900kg is added and soaked 10--15 minute, wheat bran 80--120kg is added to begin to steam expect that vapour pressure is at 0.15--0.2mpa, kept 15--20 minute, the heat material is poured out;
(2). the material of accomplishing fluently is sent into bent case and is cooled to 33--35 ℃;
(3). the inoculation koji, 15kg wheat bran and 0.3% bent essence mixed be sprinkled into koji in the case, the assurance uniformity.
(4). went out song in 36 hours by static cultivation behind the bacterium, the product temperature control is at 31--35 ℃, and doing wet difference is 1;
(5). become song to mix salt solution, water temperature 40--45 ℃, salt solution is the 14--15 Baume degrees, and it is the 19--20 Baume degrees that the later stage is watered the adjustable salt solution of pouring fermentation;
(6). pit entry fermentation: fermentation product temperature control is at 45--46 ℃, 7--10 days in earlier stage;
(7). add the yeast juice secondary fermentation: add salt solution after 7--10 days, and add the flavouring yeast juice, ferment to 40-50 days;
(8). heavy ferment: heavy ferment is 2 days in jar;
(9). filter: filter by the CQ42 filter cloth;
(10). sterilization: temperature 80--85 ℃, sterilization in time 15--20 minute.
2, low-salt solid according to claim 1 and thin mash fermented sauce and preparation method thereof, it is characterized in that: the preparation of said flavouring yeast juice: cultivate adding soy sauce 5% in the 24h:500ml triangular flask culture medium at culture medium 30--32 ℃, maltose 10%, salt 7.5% (above with the triangular flask volumeter) is cultivated 24h for 30--32 ℃, per hour shake bottle once after cultivating 12h, 3000ml triangular flask culture medium adds soy sauce 5%, maltose 10%, cultivate 24h for salt 7.5%30--32 ℃, per hour shake bottle once after cultivating 12h, seed tank culture 30--32 ℃ summer 18--20h, winter, 20--24h went out yeast juice.
3, low-salt solid according to claim 1 and thin mash fermented sauce and preparation method thereof is characterized in that: this method of preparing soy sauce:
(1). with dregs of beans 400 kg dry blowing 12 minutes, add 450kg water, 85 ℃ of water temperatures were soaked dregs of beans 25 minutes, wheat 80kg is added soaked 12 minutes again, wheat bran 100kg were added begin to steam material, and vapour pressure kept 18 minutes at 0.15--0.2mpa, and the heat material is poured out;
(2). the material of accomplishing fluently is sent into bent case and is cooled to 33--35 ℃;
(3). the inoculation koji, 15kg wheat bran and 0.3% bent essence mixed be sprinkled into koji in the case, the assurance uniformity.
(4). went out song in 36 hours by static cultivation behind the bacterium, the product temperature control is at 31--35 ℃, and doing wet difference is 1;
(5). become song to mix salt solution, 45 ℃ of water temperatures, salt solution is 15 Baume degrees, it is 20 Baume degrees that the later stage is watered the adjustable salt solution of pouring fermentation;
(6). pit entry fermentation: fermentation product temperature control is at 46 ℃, 8 days in earlier stage;
(7). add the yeast juice secondary fermentation: add salt solution after 8 days, and add the flavouring yeast juice, fermentation was to 45 days;
(8). heavy ferment: heavy ferment is 2 days in jar;
(9). filter: filter by the CQ42 filter cloth;
(10). sterilization: 82 ℃ of temperature, the sterilization of 18 minutes time.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101071048A CN100399940C (en) | 2006-07-16 | 2006-07-16 | A low-salt solid-state and thin mash fermented sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2006101071048A CN100399940C (en) | 2006-07-16 | 2006-07-16 | A low-salt solid-state and thin mash fermented sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN1875766A true CN1875766A (en) | 2006-12-13 |
| CN100399940C CN100399940C (en) | 2008-07-09 |
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| CNB2006101071048A Expired - Fee Related CN100399940C (en) | 2006-07-16 | 2006-07-16 | A low-salt solid-state and thin mash fermented sauce and preparation method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101904486A (en) * | 2010-08-18 | 2010-12-08 | 江南大学 | A method for improving the flavor of soy sauce with aroma-enhancing yeast |
| CN102090614A (en) * | 2011-03-14 | 2011-06-15 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
| CN101569398B (en) * | 2009-05-27 | 2012-06-27 | 东莞市全家福调味品有限公司 | Method for simultaneously preparing soy sauce and thick broad-bean chilli sauce |
| CN101396112B (en) * | 2008-09-04 | 2012-07-25 | 佛山市海天调味食品股份有限公司 | Preparation method of sauce |
| CN102613531A (en) * | 2012-05-06 | 2012-08-01 | 徐爱华 | Production method of asiatic cornelian cherry fruit sauce |
| CN101396110B (en) * | 2008-09-04 | 2012-09-19 | 佛山市海天调味食品股份有限公司 | Preparation method of flavor sauce |
| CN106579301A (en) * | 2016-12-09 | 2017-04-26 | 广东美味鲜调味食品有限公司 | Preparation method of soy sauce mash in brewing process of cantonese-style soy sauce |
| CN109619531A (en) * | 2018-11-15 | 2019-04-16 | 天津科技大学 | A kind of production method using lactic acid bacteria and first solid rear dilute soy sauce of yeast cooperative fermentation |
| 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1162094C (en) * | 2002-09-10 | 2004-08-18 | 石家庄珍极酿造集团有限责任公司 | Production process of low-salt dilute soy |
-
2006
- 2006-07-16 CN CNB2006101071048A patent/CN100399940C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101396112B (en) * | 2008-09-04 | 2012-07-25 | 佛山市海天调味食品股份有限公司 | Preparation method of sauce |
| CN101396110B (en) * | 2008-09-04 | 2012-09-19 | 佛山市海天调味食品股份有限公司 | Preparation method of flavor sauce |
| CN101569398B (en) * | 2009-05-27 | 2012-06-27 | 东莞市全家福调味品有限公司 | Method for simultaneously preparing soy sauce and thick broad-bean chilli sauce |
| CN101904486A (en) * | 2010-08-18 | 2010-12-08 | 江南大学 | A method for improving the flavor of soy sauce with aroma-enhancing yeast |
| CN102090614A (en) * | 2011-03-14 | 2011-06-15 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
| CN102090614B (en) * | 2011-03-14 | 2012-11-07 | 贵定县老虞头食品有限责任公司 | Soy sauce without preservative |
| CN102613531A (en) * | 2012-05-06 | 2012-08-01 | 徐爱华 | Production method of asiatic cornelian cherry fruit sauce |
| CN102613531B (en) * | 2012-05-06 | 2013-05-08 | 徐爱华 | Production method of asiatic cornelian cherry fruit sauce |
| CN106579301A (en) * | 2016-12-09 | 2017-04-26 | 广东美味鲜调味食品有限公司 | Preparation method of soy sauce mash in brewing process of cantonese-style soy sauce |
| CN109619531A (en) * | 2018-11-15 | 2019-04-16 | 天津科技大学 | A kind of production method using lactic acid bacteria and first solid rear dilute soy sauce of yeast cooperative fermentation |
| 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 |
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| Publication number | Publication date |
|---|---|
| CN100399940C (en) | 2008-07-09 |
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