NO973676L - Fremgangsmåte for fremstilling av kryddersaus ved bruk av rökt fleskesvor - Google Patents

Fremgangsmåte for fremstilling av kryddersaus ved bruk av rökt fleskesvor

Info

Publication number
NO973676L
NO973676L NO973676A NO973676A NO973676L NO 973676 L NO973676 L NO 973676L NO 973676 A NO973676 A NO 973676A NO 973676 A NO973676 A NO 973676A NO 973676 L NO973676 L NO 973676L
Authority
NO
Norway
Prior art keywords
smoked
bottle
sauce
spice sauce
aroma
Prior art date
Application number
NO973676A
Other languages
English (en)
Other versions
NO973676D0 (no
Inventor
Doris Blortz
Barbara Frank
Richard Theobald
Rudi Muller
Hans Bohrmann
Original Assignee
Cpc International Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Cpc International Inc filed Critical Cpc International Inc
Publication of NO973676D0 publication Critical patent/NO973676D0/no
Publication of NO973676L publication Critical patent/NO973676L/no

Links

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
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Seasonings (AREA)
  • Soy Sauces And Products Related Thereto (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

Fremgangsmåte for fremstilling av en kryddersaus, hvor en mikrobiell starterkultur dyrkes på et substrat som inneholder en animalsk proteinkiide for å gi en koji, og moses deretter og fermenteres videre. Videre beskrives det at soya- sausteknologi med hell kan utføres på et animalsk råmateriale, uten de ulemper som konvensjonelt resulterer i dette tilfellet, hvis råmaterialet som anvendes er røket fleskesvor, spesielt en røket svor-rest som oppstår ved produksjon av røket skinke, fortrinnsvis sammen med en vegetabilsk proteinkiide og/eller karbohydratkilde. Dette gir en soyasaus som har en ny aroma med en fullstendig kjøttaktig til grillet aroma.
NO973676A 1996-08-12 1997-08-11 Fremgangsmåte for fremstilling av kryddersaus ved bruk av rökt fleskesvor NO973676L (no)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19632454A DE19632454C1 (de) 1996-08-12 1996-08-12 Verfahren zur Herstellung einer Würzsauce unter Verwendung von geräucherter Schweineschwarte und nach diesem Verfahren hergestellte Würzsauce

Publications (2)

Publication Number Publication Date
NO973676D0 NO973676D0 (no) 1997-08-11
NO973676L true NO973676L (no) 1998-02-13

Family

ID=7802416

Family Applications (1)

Application Number Title Priority Date Filing Date
NO973676A NO973676L (no) 1996-08-12 1997-08-11 Fremgangsmåte for fremstilling av kryddersaus ved bruk av rökt fleskesvor

Country Status (13)

Country Link
US (1) US6110510A (no)
EP (1) EP0823999B1 (no)
JP (1) JPH1094380A (no)
CN (1) CN1176071A (no)
AT (1) ATE215317T1 (no)
CZ (1) CZ254897A3 (no)
DE (2) DE19632454C1 (no)
HU (1) HUP9701389A3 (no)
IL (1) IL121522A (no)
NO (1) NO973676L (no)
PL (1) PL321580A1 (no)
SK (1) SK108297A3 (no)
YU (1) YU34597A (no)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB2336093B (en) * 1998-04-08 2002-09-25 Ingredients Ltd Ab Apparatus and method of forming biologically stable soya flour suspension
US20030219456A1 (en) * 2002-05-21 2003-11-27 Taing Ok Method of utilization of zygosaccharomyces rouxii
US7037541B2 (en) * 2002-07-03 2006-05-02 Ariake Japan Co. Alcoholic beverages derived from animal extract, and methods for the production thereof
US6800309B2 (en) * 2002-07-03 2004-10-05 Ariake Japan Co. Broth/stock and methods for preparation thereof
US6723356B2 (en) * 2002-07-03 2004-04-20 Ariake Japan Co. High quality fermented bouillon, and method for production thereof
US6793948B2 (en) * 2002-07-03 2004-09-21 Ariake Japan Co. High quality dried bouillon and methods for preparation thereof
US20040045202A1 (en) * 2002-09-09 2004-03-11 Arrendale Thomas A. Package labeling for a nutritionally enhanced composite food product
US20090252832A1 (en) * 2008-04-04 2009-10-08 Patrick Cudahy, Inc. Method and Apparatus for Producing Cooked Bacon Using Starter Cultures
CN101283775B (zh) * 2008-05-07 2011-12-07 天宁香料（江苏）有限公司 一种猪肉呈味粉及其制备方法
CN105029469A (zh) * 2015-07-24 2015-11-11 四川大学 一种猪皮胶原蛋白冻的制备方法
JP6627124B2 (ja) * 2015-10-22 2020-01-08 群馬県 燻製醤油の製造方法
CN106901315A (zh) * 2017-03-23 2017-06-30 浙江大学 一种火腿酱油的制备方法
CN111387470B (zh) * 2020-03-23 2023-05-09 千禾味业食品股份有限公司 一种风味酱油的生产工艺
CN111972625B (zh) * 2020-09-12 2023-01-06 浙江工业大学 一种风味猪皮的生物发酵制备方法
CN112914080A (zh) * 2021-03-04 2021-06-08 张兵 一种以猪肉、黄豆混合制成的酱油的生产方法

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE2507788A1 (de) * 1975-02-22 1976-09-02 Hermann Josef Schuetz Verfahren zur herstellung von knabberspeck
JPS52130996A (en) * 1976-04-27 1977-11-02 Kikkoman Corp Malt preparation
JPS58111660A (ja) * 1981-12-24 1983-07-02 Yonemi Tanaka 醸造調味料の製造方法
JPS6022897B2 (ja) * 1982-10-25 1985-06-04 キッコーマン株式会社 調味液の製造法
JPS60110262A (ja) * 1983-11-18 1985-06-15 Takara Shuzo Co Ltd 動物性調味エキス類及びその製造方法
US4684527A (en) * 1984-10-04 1987-08-04 Kikkoman Corporation Process for producing seasoning
DE4235928C2 (de) * 1992-10-23 1995-04-06 Cpc Maizena Gmbh Verfahren zur Herstellung einer Würzsoße aus Brot
JPH08205812A (ja) * 1995-01-31 1996-08-13 Ajinomoto Co Inc 調味料の製造法

Also Published As

Publication number Publication date
HU9701389D0 (en) 1997-10-28
US6110510A (en) 2000-08-29
EP0823999B1 (en) 2002-04-03
PL321580A1 (en) 1998-02-16
JPH1094380A (ja) 1998-04-14
HUP9701389A3 (en) 1999-09-28
ATE215317T1 (de) 2002-04-15
IL121522A0 (en) 1998-02-08
CN1176071A (zh) 1998-03-18
DE19632454C1 (de) 1998-02-12
HUP9701389A2 (hu) 1998-03-30
YU34597A (sh) 1999-07-28
DE69711512T2 (de) 2002-10-17
NO973676D0 (no) 1997-08-11
CZ254897A3 (cs) 1998-02-18
DE69711512D1 (de) 2002-05-08
SK108297A3 (en) 1998-03-04
IL121522A (en) 2000-02-17
EP0823999A1 (en) 1998-02-18

Similar Documents

Publication Publication Date Title
NO973676L (no) Fremgangsmåte for fremstilling av kryddersaus ved bruk av rökt fleskesvor
NZ328232A (en) Production of meat flavour by fermentation of a plant source of proteins and carbohydrates inoculated with at least one microbial species traditionally used to prepare fermented cooked meat products
WO1999022608A1 (en) Production of hydrolysate
CN116602391A (zh) 一种低盐豆酱调味料的制备方法
DK0758851T3 (da) Fremgangsmåde til fremstilling af en krydderisovs
JP4069165B2 (ja) 酒粕麹の製造方法および酒粕醤油の製造方法
IL107349A (en) Process for the production of a seasoning sauce based on oat
Lee Soybean Sauce Culture on the Korean Peninsula
JP2007006765A (ja) 調味料の製造方法
JP2007215421A (ja) 食酢及びその製造方法
JPH04311366A (ja) 低塩調味液の製造法
KR101935918B1 (ko) 대두 및 쌀의 혼합 발효에 의한 액상 조미료의 제조 방법
JPH11127812A (ja) 調味料の製造法
Lee et al. Microbial transglutaminase induced cross-linking of a selected comminuted muscle system-processing conditions for physical properties of restructured meat
JP7201304B1 (ja) 発酵食品の製造方法
McGee Chemistry: a festive ferment
JP3401583B2 (ja) 腐乳様調味料の製造法
JP2020115820A (ja) 塩麹およびその製造方法
JPH01181785A (ja) みりん風調味料
JPH06276996A (ja) 調味料およびその製造法
KR950026972A (ko) 청주의 양조방법
JP2005261350A (ja) 穀物麹及びその製造方法、並びに穀物麹を用いた魚醤油及びその製造方法
JPH10150948A (ja) バカガイの貝わたを利用した新規な調味料及びその製造方法
JPH11178540A (ja) 調味料の製造方法
JP2741322B2 (ja) グリーン納豆の製造方法