CN106072433A - A kind of method producing mushroom soy sauce - Google Patents
A kind of method producing mushroom soy sauce Download PDFInfo
- Publication number
- CN106072433A CN106072433A CN201610636171.2A CN201610636171A CN106072433A CN 106072433 A CN106072433 A CN 106072433A CN 201610636171 A CN201610636171 A CN 201610636171A CN 106072433 A CN106072433 A CN 106072433A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- fermentation
- mushroom
- oil
- yeast
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 84
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 56
- 230000004151 fermentation Effects 0.000 claims abstract description 56
- 210000000582 semen Anatomy 0.000 claims abstract description 52
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 46
- 238000004519 manufacturing process Methods 0.000 claims abstract description 46
- 238000010025 steaming Methods 0.000 claims abstract description 21
- 230000008569 process Effects 0.000 claims abstract description 15
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 40
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 40
- 201000002909 Aspergillosis Diseases 0.000 claims description 30
- 208000036641 Aspergillus infections Diseases 0.000 claims description 30
- 235000015096 spirit Nutrition 0.000 claims description 29
- 239000000203 mixture Substances 0.000 claims description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 210000004761 scalp Anatomy 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 15
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 14
- 150000001875 compounds Chemical class 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 13
- 230000035800 maturation Effects 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 8
- 241000228212 Aspergillus Species 0.000 claims description 7
- 241000228245 Aspergillus niger Species 0.000 claims description 7
- 238000002386 leaching Methods 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000000605 extraction Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical group COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 claims description 6
- 238000005325 percolation Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 4
- 238000001514 detection method Methods 0.000 claims description 3
- 240000006439 Aspergillus oryzae Species 0.000 claims 1
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 34
- 239000000796 flavoring agent Substances 0.000 abstract description 21
- 235000019634 flavors Nutrition 0.000 abstract description 18
- 238000005516 engineering process Methods 0.000 abstract description 11
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 12
- 240000000599 Lentinula edodes Species 0.000 description 11
- 235000001715 Lentinula edodes Nutrition 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 11
- 102000004190 Enzymes Human genes 0.000 description 9
- 108090000790 Enzymes Proteins 0.000 description 9
- 230000000694 effects Effects 0.000 description 9
- 150000003839 salts Chemical class 0.000 description 8
- 239000007787 solid Substances 0.000 description 8
- 230000036541 health Effects 0.000 description 7
- 239000000843 powder Substances 0.000 description 7
- 235000015067 sauces Nutrition 0.000 description 7
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Substances [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 108090000623 proteins and genes Proteins 0.000 description 5
- 230000007306 turnover Effects 0.000 description 5
- 238000006911 enzymatic reaction Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 3
- 244000068988 Glycine max Species 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009395 breeding Methods 0.000 description 3
- 230000001488 breeding effect Effects 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 210000004243 sweat Anatomy 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229920001491 Lentinan Polymers 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000007850 degeneration Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000002526 effect on cardiovascular system Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 230000002401 inhibitory effect Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229940115286 lentinan Drugs 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 238000010563 solid-state fermentation Methods 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 108091032973 (ribonucleotides)n+m Proteins 0.000 description 1
- 102000040650 (ribonucleotides)n+m Human genes 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000004127 Cytokines Human genes 0.000 description 1
- 108090000695 Cytokines Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 102000014150 Interferons Human genes 0.000 description 1
- 108010050904 Interferons Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 244000098345 Triticum durum Species 0.000 description 1
- 235000007264 Triticum durum Nutrition 0.000 description 1
- 229920002494 Zein Polymers 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000036436 anti-hiv Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000003851 biochemical process Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 210000005260 human cell Anatomy 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001976 improved effect Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 229940079322 interferon Drugs 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000002540 macrophage Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- -1 polysaccharide alcohols Chemical class 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011321 prophylaxis Methods 0.000 description 1
- 235000019833 protease Nutrition 0.000 description 1
- 230000003946 protein process Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000001384 succinic acid Substances 0.000 description 1
- 150000005846 sugar alcohols Polymers 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 230000003612 virological effect Effects 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 239000005019 zein Substances 0.000 description 1
- 229940093612 zein Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention provides a kind of production method brewageing mushroom soy sauce, belong to soy sauce fabricating technology field.The present invention brewages the production method of mushroom soy sauce with dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi as raw material, and by steaming and decocting, yeast production, fermenting and drenching the steps such as oil is prepared from.Reasonable raw material proportioning of the present invention, technology controlling and process is simple, and stable, the mushroom soy sauce product special flavour prepared is unique, nutritious, substantially reduces fermentation time, has saved energy consumption and human input.
Description
The application is for Application No. 201510008610.0, filing date on January 8th, 2015, entitled " a kind of makes
Make the production method of mushroom soy sauce " the divisional application of application for a patent for invention.
Technical field
The invention belongs to soy sauce fabricating technology field, be specifically related to a kind of production method brewageing mushroom soy sauce.
Background technology
Soy sauce is the flavoring agent that China is traditional, it is common that with Semen Glycines as primary raw material, adds adjuvant, through fermentable system
Become, have strong paste flavor and ester flavor.Soy sauce contains 18 kinds of aminoacid and polypeptide, reducing sugar, polysaccharide alcohols, aldehyde, ester, organic
The compositions such as acid, are not only and have the color of uniqueness, the oriental traditional flavoring agent of body, and are nutritious functional
Food, can increase appetite, aid digestion, be one of indispensable flavoring agent in people's daily life.
The kind of soy sauce is varied, and its production method is divided into be brewageed, prepare and enzyme process three kinds, wherein to make soy sauce
Local flavor and quality best.According to the difference of manufacture method, soy sauce be divided into make soy sauce, chemical soy sauce, allotment soy sauce, Qi Zhonghua
Learn soy sauce and be also acid hydrolyzed vegetable protein baste, be with the defatted soybean containing food plant albumen, Semen arachidis hypogaeae dregs, wheat protein
Or zein is raw material, hydrolyzing through hydrochloric acid, alkali neutralizes the liquid flavoring made.Allotment soy sauce is to make soy sauce
(＞ 50%), the liquid flavoring formulated with acid hydrolyzed vegetable protein baste, food additive etc..And the root that makes soy sauce
High-salt diluted state fermentation soy and low-salt solid-state fermentation sauce can be divided into: 1. high-salt diluted state fermentation soy is (containing solid dilute according to GB
Ferment soy sauce): with Semen sojae atricolor/defatted soybean, Semen Tritici aestivi/wheat flour as primary raw material, it is mixed into saline after steaming and decocting, aspergillosis yeast production
Dilute wine with dregs, the more fermented soy sauce made；2. low-salt solid-state fermentation sauce: with defatted soybean and Testa Tritici as primary raw material, through steaming and decocting,
It is mixed into solid-state beans unstrained spirits, the more fermented soy sauce made with saline after aspergillosis yeast production.The most universal sorting technique is divided into
Low salt solid process, water pouring technique, high-salt dilute technique (can also be from the side such as salt-free, less salt, high salt, solid wine dilute, warm, digestion
Formula is distinguished by): a, low salt solid process: use relatively low salt content, add larger proportion wheat bran, part rice husk and a small amount of
Flour, forms the solid-state beans unstrained spirits not having mobility, ferments, approximately pass through 21 days heat-preservation fermentations i.e. in the way of crude salt envelope pond
Can be ripe, extract the mode of soy sauce and drench oily or former Chi Pao and drench for moving pond and take oil；Feature is that fermentation time is short, and paste flavor is dense, and color and luster is deep,
Amino acid converting rate is relatively low.B, water pouring technique: ferment with fermentation vat, fermentation vat arranges the false end, for leaching at false the end
Dip, process pumping takes dip under vacation and carries out watering pouring in beans unstrained spirits surface, it is achieved the purpose of uniform fermentation, it is low-salt solid
The improved process of soy sauce, and the trend of more and more substituted low salt solid sauce, and because of its relatively low salt solid process raw material profit
The advantage little with rate height, raciness, investment for trnasforming urban land and accepted by most manufacturing enterprises.C, high-salt dilute technique: with bean cake and
Semen Tritici aestivi is raw material, and through Feedstock treating, bean cake steaming and decocting under high pressure, Semen Tritici aestivi roasts, mixed culture ferments, squeeze a kind of fermentation work of extracting juice
Skill；Feature is that raw material uses high protein bean pulp and north hard wheat, uses thin mash fermented and squeezing extracting juice technique, and raw material utilizes
Rate is high, raciness, but fermentation time is long, and one-time investment is big.Additionally, soy sauce can also be classified by product purpose, it is divided into culinary art
Soy sauce and table soy sauce, culinary art soy sauce is divided into again health and flavor type soy sauce.
Along with growth in the living standard, people are urgent to the demand of the natural soy sauce brewageed and have health-care effect.Mesh
Before, the soy sauce of prior art, production method is different, has his own strong points.But, health soy sauce with strong points is deficienter, special
That cardiovascular and cerebrovascular vessel are had health care, anti-cancer, anticancer and again can antiinflammatory, reduce blood fat, improve the effect such as body immunity
This health soy sauce market on the most rare, and majority is still with cereals as raw material, and nutritional labeling is single.Edible fungi is outstanding
It is Lentinus Edodes, because of the reasons such as raw material is easy to get that are of high nutritive value, and is increasingly used in sauce fermentation, the especially Lentinus Edodes in Lentinus Edodes
Polysaccharide is dissolved in brewing process, thus the soy sauce obtained is rich in lentinan, and modern medicine proves, Lentinus Edodes is many
Sugar has following function: one, lentinan can produce has immunocompetent cytokine and activating macrophage, thus has
There is antitumor action；Its two, human cell tissue can be stimulated to discharge interferon containing a kind of double stranded RNA, and have disease-resistant
Toxic action；Its three, there is anti-hiv activity；Its four, influenza and fractionated viral are infected and have inhibitory action.Additionally, it is fragrant
Rich in Fe in mushroom, Lentinus Edodes iron content is 100 times of general vegetable, every 100g dried thin mushroom iron content about 25.3mg；Lentinus Edodes contains water solublity
Delicate flavour material and fragrance matter Shangri-la Gorge, give the mouthfeel that soy sauce is unique；Mushroom soy sauce is compared with there being higher battalion from the point of view of common soy sauce
Support and health value, be eaten for a long time prophylaxis of cancer and cardiovascular and cerebrovascular disease, improve human body immunity and have certain effect.Specially
Profit CN102240028B discloses a kind of health promoting soy sauce natural juice and the preparation method of health promoting soy sauce, and it is with Semen sojae atricolor, Lentinus Edodes and little
Flour is raw material, accesses Aspergillus oryzaeAs.3951 Qu Jingjin row yeast production, fermentation, extracts and obtain soy sauce natural juice.This invention is by Lentinus Edodes
Join in the conventional raw material making soy sauce, make the nutritional labeling of Lentinus Edodes dissolve in soy sauce, containing Lentinus Edodes in made soy sauce
Nutrition.But meanwhile, in place of this invention there is also some shortcomings, one is, the raw material mushroom powder in this invention is relative to Semen sojae atricolor and little
For flour, content is less, and in made soy sauce, the nutritional labeling that Lentinus Edodes dissolves in is the most fewer, this and the control of processing technology
System is also inseparable；Two are, this manufacture method all uses syllogic to ferment at yeast production and fermentation stage so that the control of integrated artistic
Make relatively complicated；And at fermentation stage, the time period in early stage, mid-term and later stage is the most long, both add human input
This, add again energy consumption.
Summary of the invention
The technical problem to be solved is, for the deficiencies in the prior art, it is provided that a kind of reasonable raw material proportioning, work
Skill controls simple, and what product was nutritious brewages the production method of mushroom soy sauce so that the preparation time of mushroom soy sauce obtains greatly
Amplitude ground shortens.
For solving above-mentioned technical problem, the technical solution adopted in the present invention is: a kind of producer brewageing mushroom soy sauce
Method, comprises the following steps:
A, Feedstock treating: dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi are crushed to respectively epigranular, then press the weight of 40%, 40% and 20%
Proportioning mixes, and makes compound；
B, steaming and decocting: by above-mentioned compound profit water mix thoroughly, material-water ratio is 1:1.2, is then placed in digester, 120 DEG C,
Steaming and decocting 30min under 0.12MPa, take out grog send into yeast production room, be cooled to 32 DEG C stand-by；
C, yeast production: the grog of cooling is accessed aspergillosis song essence and the yeast of 0.2% clinker quality, mixes thoroughly, shakeout, described aspergillosis
Bent smart and saccharomycetic mass ratio is 1:4, and the temperature controlling yeast production room is 32 DEG C, and humidity is 70 ~ 75%, cultivates 6 ~ 7d；
D, fermentation: after above-mentioned bent material maturation, add spice and the Sal of 1 ~ 5% clinker quality of 0.08 ~ 0.1% clinker quality
Water, the composition of described spice and mass ratio are Cortex Cinnamomi: anistree: Pericarpium Zanthoxyli=1:1:1, the mass body volume concentrations of described saline solution is
17%, mixing is mixed thoroughly, is then charged in fermentation tank, natural fermentation 7 ~ 10 days, during the fermentation, within every 2 days, turns over a beans, in order to
Turn on cylinder bottom beans unstrained spirits, when beans unstrained spirits is brownish red, stop fermentation；
E, pouring oil: after beans unstrained spirits maturation, extracting soy sauce with ripe beans unstrained spirits, percolation or subsequent leaching method extract scalp pomade and two
Oil；
F, sterilizing: carry out hot filling after scalp pomade extraction obtained and two oil vapour sterilizing 3h, get product.
The particle diameter of described dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi is 0.5 ~ 1mm, and amount of powder≤15% of below 0.5mm.
Described aspergillosis Qu Jingwei Aspergillus oryzaeAs.3951 song is smart or AS3.350 aspergillus niger song is smart or Aspergillus oryzaeAs.3951
Bent essence and AS3.350 aspergillus niger song essence mix with the weight proportion of 1:0.8 ~ 1.
Described yeast is methamidophos.
The composition of described spice and mass ratio are Cortex Cinnamomi: anistree: Pericarpium Zanthoxyli=1:1:1.
The described production method brewageing mushroom soy sauce, before described sterilizing, also includes: the scalp pomade and two oil measures that pouring are gone out are deposited
Outdoor dry in the sun 190 ~ 210 days in open-top receptacle；Scalp pomade after dry in the sun and two oil are carried out composition detection, by GB18186-2000
" making soy sauce " dissolves.
Beneficial effects of the present invention is as follows:
Brewageing owing to utilizing microorganism to ferment of soy sauce, its end product quality is affected bigger by environmental factors.And, soy sauce
Flavor mechanism considerably complicated, based on delicate flavour, have concurrently the five tastes salty, sweet, sour, bitter be in harmonious proportion compound flavour.Therefore brewing materials and
Any material added in its proportioning, brewing process, and the local flavor of soy sauce all can produce by other technological parameters etc.
Affect significantly.Nutritional labeling in soy sauce finished product and content can be detected by prior art, easily with this simultaneously
Evaluate the quality of its quality.The present invention, with dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi as raw material, uses rational proportioning, with aspergillosis song essence and
Yeast is fermented bacterium, by strict technology controlling and process, substantially reduces fermentation time, and the flavor of soy sauce prepared is fresher
U.S., nutrition is more rich.Below in terms of the selection of raw material, temperature and Sal etc., beneficial effects of the present invention is described in detail in detail, the most such as
Under.
1. raw material
From the point of view of the angle of raw material, the kind of raw material and proportioning, all local flavor Production Time and the nutrition to product of the granularity of raw material
There is important impact.
First, the present invention uses dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi to be raw material, by simple technology controlling and process, by dried thin mushroom, big
The nutrition of bean and Semen Tritici aestivi is farthest dissolved in product.Studied by long-term experiment, constantly adjust proportioning, make joining of raw material
Ratio has reached optimization, i.e. the weight proportion of dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi is respectively 40%, 40% and 20%, in this conditions of mixture ratios
Under, the utilization rate of raw material is the highest, and the local flavor of product is best, and the nutritional labeling of soy sauce and concentration are optimal.In ripening, system
In song and sweat, there is mutual synergism owing to nutritional labeling respective in dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi is different, when
When its proportioning is suitable, this synergism can be only achieved most preferably, and makes sweat carry out the most abundant and thorough.Its
Secondary, the granularity of raw material also has significant impact to the yeast production of soy sauce.If the granule of raw material is too thick, aspergillosis growth can be reduced numerous
The gross area grown, reduces its enzyme activity；And granule is too thin, easily lumps after profit water, can produce sandwich during steaming, cause yeast production to lead to
Wind is not smooth, is unfavorable for the growth of aspergillosis.The present invention carries out yeast production by the mould essence of aspergillosis and yeast, and yeast production mycelium is on song material
Growth quality is directly connected to the formation of its enzyme system and the power of enzymatic activity.The essence of soy sauce yeast making process seeks to create aspergillosis
The optimum of growth, it is ensured that aspergillosis reaches full growth breeding, secrets out of the required various enzymes that make soy sauce.Therefore, raw material
Pulverizing want appropriateness.The particle diameter controlling dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi in the present invention is 0.5 ~ 1mm, and the powder of below 0.5mm
End amount≤15%.Again, appropriateness is wanted in the steaming and decocting of raw material, so can effectively control the appropriate degeneration of protein, the degeneration of protein
Process is of crucial importance to the growth of aspergillosis.Therefore, the moisture of steaming and decocting, temperature and time etc. are all important control parameters, in order to
Make raw material contain enough moisture content for aspergillosis growth and breeding, it is necessary to add water in right amount before steaming on raw material, make water suck inside raw material,
The number of moisture affects the curing time of grog, degree and water content.In order to make technique reach optimal, the present invention is by countless
Secondary experiment, obtains when material-water ratio is 1:1.2, when boiling temperature is 120 DEG C, pressure is 0.12MPa, the time is 30min, and raw material
Ripening effect best, the most favourable to follow-up sweat, can effectively shorten fermentation time.
2. temperature
The process of sauce fermentation is exactly the process of various enzymatic reaction, and temperature is the highest, and enzymatic reaction is the fastest, and fermentation period is the shortest.
But, the chemical nature of enzyme is protein, and it has structure and the characteristic of protein, typically begins to when low temperature by broken
Bad, and along with the rising of temperature, enzyme destruction degree becomes big.Therefore, brewing process is controlled suitable and stable at one
At a temperature of carry out extremely important.Starter-making temperature is maintained 32 DEG C by the present invention, and humidity maintains 75%, essence mould to aspergillosis and yeast
The product enzyme of bacterium is the most favourable, and experimental result is compared to other temperature, and at a temperature of this, yield of enzyme is more, and enzymatic activity is higher, more has
It is beneficial to fermentation, shortens fermentation time.
3. Sal
During Sal is mainly reflected in sauce fermentation to the impact of enzymatic reaction.Add appropriate Sal can effectively suppress
The growth of some harmful microbes and breeding, play antisepsis to beans unstrained spirits.The impact of proteinase activity is mainly by Sal: low
The Sal of mass concentration has activation to protease, otherwise protease is produced inhibitory action.The invention belongs to low-salt solid
Fermentation technology, be typically due to beans unstrained spirits internal viscosity compared with big, mobility is poor, during insulation bottom and the temperature of perisporium higher, enzyme
Deactivation rate is accelerated, and therefore, the addition of Sal plays critically important effect to enzymatic reaction.The present invention is through long-term
Experiment and continuous process modification, determine the saline solution adding 1 ~ 5% clinker quality at fermentation stage, and described saline solution
When mass body volume concentrations is 17%, not only shortens the preparation time of soy sauce, and the local flavor of soy sauce is rather good, antiseptic effect
Good.
Additionally, during sauce fermentation, the Main Function of Lu Shi yeast is by alcohol fermentation, meanwhile carry out
Various fragrance component esters, glycerol and the generation of polyhydric alcohol.Additionally, Lu Shi yeast can increase obtains containing of succinic acid in soy sauce
Amount, makes the flavour of soy sauce be efficiently modified.Generating, from furfural, the important function that furfuryl alcohol is also Lu Shi yeast, furfuryl alcohol is also soy sauce
One of important fragrance component.
To sum up, biochemical process prepared by soy sauce is extremely complex, can not rely on single or certain several process parameter control just
Can solve, it is that the most above-mentioned monofactorial effect is to consider beans by many coefficient results of technological parameter
Draw on the basis of the local flavor of oil product, nutrition and preparation time etc., these factor mutual dependence for existencies, indivisible.
The present invention is on the basis of considering factors above, through constantly perfect and innovation, it is proposed that one is brewageed
The production method of mushroom soy sauce, its reasonable raw material proportioning, technology controlling and process is simple, stable, the soy sauce local flavor prepared
It is unique, nutritious, it is often more important that, substantially reduce fermentation time, save energy consumption and human input.
Detailed description of the invention
In order to be further elucidated with in more detail rather than limit the present invention, provide the following example.
Embodiment one
The present invention brewages the production method of mushroom soy sauce, can sequentially include the following steps:
A, Feedstock treating: dried thin mushroom, Semen sojae atricolor, Semen Tritici aestivi are crushed to respectively epigranular, then join by the weight of 40%, 40%, 20%
Than mixing, make compound；
Concrete, the particle diameter of dried thin mushroom is 0.5 millimeter, and the particle diameter of Semen sojae atricolor and Semen Tritici aestivi is 0.8mm, and below 0.5mm
Amount of powder≤15% of dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi；
B, steaming and decocting: by above-mentioned compound profit water mix thoroughly, material-water ratio is 1:1.2, is then placed in digester, 120 DEG C,
Steaming and decocting 30min under 0.12MPa, take out grog send into yeast production room, be cooled to 32 DEG C stand-by；
C, yeast production: the grog of cooling is accessed aspergillosis song essence and the yeast of 0.2% clinker quality, mixes thoroughly, shakeout, described aspergillosis
Qu Jingwei Aspergillus oryzaeAs.3951 song essence, described yeast is methamidophos, the smart and saccharomycetic mass ratio of described aspergillosis song
For 1:4, the temperature controlling yeast production room is 32 DEG C, and humidity is 75%, cultivates 6d；
D, fermentation: after above-mentioned bent material maturation, add spice and the saline solution of 1% clinker quality of 0.08% clinker quality, institute
Composition and the mass ratio of stating spice are Cortex Cinnamomi: anistree: Pericarpium Zanthoxyli=1:1:1, the mass body volume concentrations of described saline solution is 17%, mixed
Conjunction is mixed thoroughly, is then charged in fermentation tank, natural fermentation 7 days, during the fermentation, within every 2 days, turns over a beans, in order on cylinder bottom beans unstrained spirits
Turn over, when beans unstrained spirits is brownish red, stop fermentation；
E, pouring oil: after beans unstrained spirits maturation, extracting soy sauce with ripe beans unstrained spirits, percolation or subsequent leaching method extract scalp pomade and two
Oil；
F, sterilizing: carry out hot filling after scalp pomade extraction obtained and two oil vapour sterilizing 3h, get product.
Embodiment two
The present invention brewages the production method of mushroom soy sauce, can sequentially include the following steps:
A, Feedstock treating: dried thin mushroom, Semen sojae atricolor, Semen Tritici aestivi are crushed to respectively epigranular, then join by the weight of 40%, 40%, 20%
Than mixing, make compound；
Concrete, the particle diameter of dried thin mushroom is 0.6 millimeter, and the particle diameter of Semen sojae atricolor and Semen Tritici aestivi is 1.0mm, and below 0.5mm
Amount of powder≤15% of dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi；
B, steaming and decocting: by above-mentioned compound profit water mix thoroughly, material-water ratio is 1:1.2, is then placed in digester, 120 DEG C,
Steaming and decocting 30min under 0.12MPa, take out grog send into yeast production room, be cooled to 32 DEG C stand-by；
C, yeast production: the grog of cooling is accessed aspergillosis song essence and the yeast of 0.2% clinker quality, mixes thoroughly, shakeout, described aspergillosis
Qu Jingwei AS3.350 aspergillus niger song essence, described yeast is methamidophos, and the smart and saccharomycetic mass ratio of described aspergillosis song is
1:4, the temperature controlling yeast production room is 32 DEG C, and humidity is 70%, cultivates 7d；
D, fermentation: after above-mentioned bent material maturation, add spice and the saline solution of 5% clinker quality of 0.1% clinker quality, described
The composition of spice and mass ratio are Cortex Cinnamomi: anistree: Pericarpium Zanthoxyli=1:1:1, the mass body volume concentrations of described saline solution is 17%, mixing
Mix thoroughly, be then charged in fermentation tank, natural fermentation 10 days, during the fermentation, within every 2 days, turn over a beans, in order on cylinder bottom beans unstrained spirits
Turn over, when beans unstrained spirits is brownish red, stop fermentation；
E, pouring oil: after beans unstrained spirits maturation, extracting soy sauce with ripe beans unstrained spirits, percolation or subsequent leaching method extract scalp pomade and two
Oil；
F, sterilizing: carry out hot filling after scalp pomade extraction obtained and two oil vapour sterilizing 3h, get product.
Embodiment three
The present invention brewages the production method of mushroom soy sauce, can sequentially include the following steps:
A, Feedstock treating: dried thin mushroom, Semen sojae atricolor, Semen Tritici aestivi are crushed to respectively epigranular, then join by the weight of 40%, 40%, 20%
Than mixing, make compound；
Concrete, the particle diameter of dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi is 0.8mm, and the dried thin mushroom of below 0.5mm, Semen sojae atricolor and little
Amount of powder≤15% of wheat；
B, steaming and decocting: by above-mentioned compound profit water mix thoroughly, material-water ratio is 1:1.2, is then placed in digester, 120 DEG C,
Steaming and decocting 30min under 0.12MPa, take out grog send into yeast production room, be cooled to 32 DEG C stand-by；
C, yeast production: the grog of cooling is accessed aspergillosis song essence and the yeast of 0.2% clinker quality, mixes thoroughly, shakeout, described aspergillosis
The bent essence that Qu Jingwei Aspergillus oryzaeAs.3951 song essence and AS3.350 aspergillus niger song essence mix with the weight proportion of 1:0.8, described
Yeast is methamidophos, and the smart and saccharomycetic mass ratio of described aspergillosis song is 1:4, and the temperature controlling yeast production room is 32 DEG C,
Humidity is 75%, cultivates 6d；
D, fermentation: after above-mentioned bent material maturation, add spice and the saline solution of 2% clinker quality of 0.09% clinker quality, institute
Composition and the mass ratio of stating spice are Cortex Cinnamomi: anistree: Pericarpium Zanthoxyli=1:1:1, the mass body volume concentrations of described saline solution is 17%, mixed
Conjunction is mixed thoroughly, is then charged in fermentation tank, natural fermentation 8 days, during the fermentation, within every 2 days, turns over a beans, in order on cylinder bottom beans unstrained spirits
Turn over, when beans unstrained spirits is brownish red, stop fermentation；
E, pouring oil: after beans unstrained spirits maturation, extracting soy sauce with ripe beans unstrained spirits, percolation or subsequent leaching method extract scalp pomade and two
Oil；
F, sterilizing: carry out hot filling after scalp pomade extraction obtained and two oil vapour sterilizing 3h, get product.
Embodiment four
The present invention brewages the production method of mushroom soy sauce, can sequentially include the following steps:
A, Feedstock treating: dried thin mushroom, Semen sojae atricolor, Semen Tritici aestivi are crushed to respectively epigranular, then join by the weight of 40%, 40%, 20%
Than mixing, make compound；
Concrete, the particle diameter of dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi is 0.8mm, and the dried thin mushroom of below 0.5mm, Semen sojae atricolor and Semen Tritici aestivi
Amount of powder≤15%；
B, steaming and decocting: by above-mentioned compound profit water mix thoroughly, material-water ratio is 1:1.2, is then placed in digester, 120 DEG C,
Steaming and decocting 30min under 0.12MPa, take out grog send into yeast production room, be cooled to 32 DEG C stand-by；
C, yeast production: the grog of cooling is accessed aspergillosis song essence and the yeast of 0.2% clinker quality, mixes thoroughly, shakeout, described aspergillosis
The bent essence that Qu Jingwei Aspergillus oryzaeAs.3951 song essence and AS3.350 aspergillus niger song essence mix with the weight proportion of 1:1, described ferment
Female bacterium is methamidophos, and the smart and saccharomycetic mass ratio of described aspergillosis song is 1:4, and the temperature controlling yeast production room is 32 DEG C, wet
Degree is 72%, cultivates 7d；
D, fermentation: after above-mentioned bent material maturation, add spice and the saline solution of 3% clinker quality of 0.08% clinker quality, institute
Composition and the mass ratio of stating spice are Cortex Cinnamomi: anistree: Pericarpium Zanthoxyli=1:1:1, the mass body volume concentrations of described saline solution is 17%, mixed
Conjunction is mixed thoroughly, is then charged in fermentation tank, natural fermentation 9 days, during the fermentation, within every 2 days, turns over a beans, in order on cylinder bottom beans unstrained spirits
Turn over, when beans unstrained spirits is brownish red, stop fermentation；
E, pouring oil: after beans unstrained spirits maturation, extracting soy sauce with ripe beans unstrained spirits, percolation or subsequent leaching method extract scalp pomade and two
Oil；
F, sterilizing: carry out hot filling after scalp pomade extraction obtained and two oil vapour sterilizing 3h, get product.
After testing, every physical and chemical index of above example gained soy sauce is as shown in the table.
Above example, all can follow the steps below before described sterilization steps: scalp pomade pouring gone out and two oil measures exist
Outdoor dry in the sun 190 ~ 210 days (specially 190 days, 200 days or 210 days) in open-top receptacle；Scalp pomade after dry in the sun and two oil are entered
Row composition detection, is dissolved by GB18186-2000 " making soy sauce ", and other step keeps constant.
In sum, a kind of production method brewageing mushroom soy sauce of the present invention is addressed every claim and technology are propped up
Clearly, all any amendments made according to the technical support essence of the present invention and change still fall within the technology of the present invention and support in support
In the range of.
Claims (2)
1. the method producing mushroom soy sauce, the method uses brewage process, includes Feedstock treating, steaming and decocting, yeast production successively, sends out
Ferment, pouring oil and sterilizing, it is characterised in that specifically comprise the following steps that
A, Feedstock treating: dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi are pulverized respectively, the particle diameter of described dried thin mushroom, Semen sojae atricolor and Semen Tritici aestivi is equal
It is 0.5 ~ 1mm, then mixes by the weight proportion of 40%, 40% and 20%, make compound；
B, steaming and decocting: by above-mentioned compound profit water mix thoroughly, material-water ratio is 1:1.2, is then placed in digester, 120 DEG C,
Steaming and decocting 30min under 0.12MPa, take out grog send into yeast production room, be cooled to 32 DEG C stand-by；
C, yeast production: the grog of cooling is accessed aspergillosis song essence and the yeast of 0.2% clinker quality, mixes thoroughly, shakeout, described aspergillosis
Qu Jingwei Aspergillus oryzaeAs.3951 song essence and AS3.350 aspergillus niger song essence mix with the weight proportion of 1:0.8 ~ 1, described yeast
Bacterium is methamidophos；Smart and the saccharomycetic mass ratio of described aspergillosis song is 1:4, and the temperature controlling yeast production room is 32 DEG C, humidity
It is 75%, cultivates 6 ~ 7d；
D, fermentation: after above-mentioned bent material maturation, add spice and the Sal of 1 ~ 5% clinker quality of 0.08 ~ 0.1% clinker quality
Water, the composition of described spice and mass ratio are Cortex Cinnamomi: anistree: Pericarpium Zanthoxyli=1:1:1, the mass body volume concentrations of described saline solution is
17%, mixing is mixed thoroughly, is then charged in fermentation tank, natural fermentation 7 ~ 10 days, during the fermentation, within every 2 days, turns over a beans, in order to
Turn on cylinder bottom beans unstrained spirits, when beans unstrained spirits is brownish red, stop fermentation；
E, pouring oil: after beans unstrained spirits maturation, extracting soy sauce with ripe beans unstrained spirits, percolation or subsequent leaching method extract scalp pomade and two
Oil；
There are outdoor dry in the sun 190 ~ 210 days in open-top receptacle in scalp pomade pouring gone out and two oil measures；By the scalp pomade after dry in the sun and two oil
Carry out composition detection, dissolve by GB18186-2000 " making soy sauce "；
F, sterilizing: carry out hot filling after scalp pomade extraction obtained and two oil vapour sterilizing 3h, get product.
2. the method producing mushroom soy sauce as claimed in claim 1, it is characterised in that: described aspergillosis Qu Jingwei Shanghai makes 3.042
Aspergillus oryzae song essence or AS3.350 aspergillus niger song essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610636171.2A CN106072433A (en) | 2015-01-08 | 2015-01-08 | A kind of method producing mushroom soy sauce |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610636171.2A CN106072433A (en) | 2015-01-08 | 2015-01-08 | A kind of method producing mushroom soy sauce |
| CN201510008610.0A CN104522612B (en) | 2015-01-08 | 2015-01-08 | A kind of production method brewageing mushroom soy sauce |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510008610.0A Division CN104522612B (en) | 2015-01-08 | 2015-01-08 | A kind of production method brewageing mushroom soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072433A true CN106072433A (en) | 2016-11-09 |
Family
ID=52838389
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510008610.0A Active CN104522612B (en) | 2015-01-08 | 2015-01-08 | A kind of production method brewageing mushroom soy sauce |
| CN201610636171.2A Pending CN106072433A (en) | 2015-01-08 | 2015-01-08 | A kind of method producing mushroom soy sauce |
Family Applications Before (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510008610.0A Active CN104522612B (en) | 2015-01-08 | 2015-01-08 | A kind of production method brewageing mushroom soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (2) | CN104522612B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211833B (en) * | 2015-11-11 | 2018-01-23 | 四川清香园调味品股份有限公司 | Dried mushroom soy sauce and preparation method thereof |
| CN105394708A (en) * | 2015-11-24 | 2016-03-16 | 全椒县尹氏油脂有限公司 | Production method of flavored selenium-enriched soy sauce |
| CN105747186A (en) * | 2016-03-15 | 2016-07-13 | 徐爱华 | Rhizoma curculiginis flavored matsutake sauce preparation method |
| CN107960639A (en) * | 2017-12-19 | 2018-04-27 | 福建曼玲食品有限公司 | A kind of straw mushroom flavor fish sauce production method |
| CN112914082A (en) * | 2021-04-01 | 2021-06-08 | 解全峰 | Walnut sauce-flavor soy sauce and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416717A (en) * | 2013-08-19 | 2013-12-04 | 西峡县福到家食品有限公司 | Production method for brewing mushroom soy sauce |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP3840334B2 (en) * | 1998-07-24 | 2006-11-01 | 株式会社Ｊ−オイルミルズ | Method for producing soy sauce brewing material and method for producing soy sauce |
| CN102240027B (en) * | 2010-05-13 | 2013-04-10 | 烟台欣和味达美食品有限公司 | Healthy soy sauce fumet |
| CN102240028B (en) * | 2010-05-13 | 2013-05-01 | 烟台欣和味达美食品有限公司 | Healthy soy fumet and preparation method of healthy soy |
| CN102396698A (en) * | 2010-09-13 | 2012-04-04 | 王卫华 | Processing method of mushroom soy sauce |
-
2015
- 2015-01-08 CN CN201510008610.0A patent/CN104522612B/en active Active
- 2015-01-08 CN CN201610636171.2A patent/CN106072433A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416717A (en) * | 2013-08-19 | 2013-12-04 | 西峡县福到家食品有限公司 | Production method for brewing mushroom soy sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104522612A (en) | 2015-04-22 |
| CN104522612B (en) | 2016-11-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN102090614B (en) | Soy sauce without preservative | |
| CN102308972A (en) | Black bean soy and preparation method thereof | |
| CN104172100A (en) | Functional fermented kelp sauce and brewing method thereof | |
| CN103416717A (en) | Production method for brewing mushroom soy sauce | |
| CN106107907A (en) | A kind of Citrus Steamed fish juice | |
| CN103564406A (en) | Method for brewing black millet iron-rich nutritional soy | |
| CN103060165A (en) | A black garlic vinegar and a method for preparing the same | |
| CN106962884A (en) | The manufacture craft of mushroom soy sauce | |
| CN101711573B (en) | Sea-buckthorn soybean sauce and preparation method thereof | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN106509812A (en) | Method of preparing rice residue protein soy sauce by different micro-organism koji-making and mixed micro-organism fermenting | |
| CN105238634A (en) | Preparation method of tremella health care rice wine | |
| CN105876394A (en) | Soy obtained through low-salt solid fermentation and thin dreg fermentation | |
| CN104256522A (en) | Three-section fermentation type salty fresh konjak sauce and preparation method thereof | |
| CN101658289B (en) | Preparing method of cordyceps sinensis dark soy sauce | |
| CN103710252A (en) | Preparation method of straw mushroom vinegar | |
| CN101191114A (en) | Method for preparing condiment vinegar | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| CN104939037A (en) | Sea-buckthorn fruit chilli sauce and preparation method thereof | |
| CN104905225A (en) | Alcohol-dispelling chilli sauce and preparation method thereof | |
| CN104531453B (en) | A kind of production method of Pedicellus et Pericarpium Trapae wine | |
| CN105053762B (en) | A kind of preparation method of jujube sauce | |
| CN106962870A (en) | A kind of preparation method of ginkgo sauce | |
| CN106434256A (en) | Preparation method of agaricus blazei murill health vinegar |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| AD01 | Patent right deemed abandoned |
Effective date of abandoning: 20200110 |
|
| AD01 | Patent right deemed abandoned |