TW271382B - Process of producing soy sauce added with spirulina - Google Patents

Process of producing soy sauce added with spirulina

Info

Publication number
TW271382B
TW271382B TW084104167A TW84104167A TW271382B TW 271382 B TW271382 B TW 271382B TW 084104167 A TW084104167 A TW 084104167A TW 84104167 A TW84104167 A TW 84104167A TW 271382 B TW271382 B TW 271382B
Authority
TW
Taiwan
Prior art keywords
spirulina
soy sauce
producing soy
added
sauce added
Prior art date
Application number
TW084104167A
Other languages
Chinese (zh)
Inventor
Ching-Yun Liou
Shyh-Huei Chen
Original Assignee
Taiwan Salt Ind Corp
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 Taiwan Salt Ind Corp filed Critical Taiwan Salt Ind Corp
Priority to TW084104167A priority Critical patent/TW271382B/en
Application granted granted Critical
Publication of TW271382B publication Critical patent/TW271382B/en

Links

Classifications

    • 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
    • Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
    • Y02E60/00—Enabling technologies; Technologies with a potential or indirect contribution to GHG emissions mitigation
    • Y02E60/10—Energy storage using batteries

Landscapes

  • Soy Sauces And Products Related Thereto (AREA)

Abstract

A process of producing soy sauce added with spirulina, which is characterized in adding 10% of spirulina powder before fermentation in order to increase the amino form nitrogen in the fermented raw soy sauce for 40% than the one without added with spirulina.
TW084104167A 1995-04-27 1995-04-27 Process of producing soy sauce added with spirulina TW271382B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
TW084104167A TW271382B (en) 1995-04-27 1995-04-27 Process of producing soy sauce added with spirulina

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
TW084104167A TW271382B (en) 1995-04-27 1995-04-27 Process of producing soy sauce added with spirulina

Publications (1)

Publication Number Publication Date
TW271382B true TW271382B (en) 1996-03-01

Family

ID=51397033

Family Applications (1)

Application Number Title Priority Date Filing Date
TW084104167A TW271382B (en) 1995-04-27 1995-04-27 Process of producing soy sauce added with spirulina

Country Status (1)

Country Link
TW (1) TW271382B (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104605308A (en) * 2013-11-05 2015-05-13 孙德善 Preparation method of soy sauce koji suitable for microalgal health liquid-state fermentation

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104605308A (en) * 2013-11-05 2015-05-13 孙德善 Preparation method of soy sauce koji suitable for microalgal health liquid-state fermentation

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Legal Events

Date Code Title Description
MM4A Annulment or lapse of patent due to non-payment of fees