CN102626218A - Method for preparing soy sauce by recycling vegetable pickling brine - Google Patents
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Abstract
The invention discloses a method for preparing soy sauce by recycling vegetable pickling brine, which comprises the following steps of: recycling secondary pickling brine produced in the vegetable pickling process, sterilizing and separating supernate out to obtain bittern; taking raw materials of the sauce, stewing and cooking the raw materials and then inoculating aspergillus for starter propagation to obtain finished koji; and adding saline to the finished koji and fermenting, and then pouring oil and mixing to obtain the soy sauce, wherein the saline is bittern or a mixture comprising the bittern and a salt solution. The method for preparing the soy sauce by recycling vegetable pickling brine is a soy sauce production method which is short in fermentation time, low in cost, economic and effectively, environment-friendly and energy-saving. According to the method disclosed by the invention, the secondary pickling brine produced in the vegetable pickling process is recycled, zero emission is achieved, the pollution of the secondary pickling process on environment is reduced, and salt and nutritional ingredients in the bittern are utilized to the greatest extent; and the secondary pickling brine is added to the finished koji according to the appropriate proportion, the normal fermentation of the soy sauce cannot be influenced, and the fermented soy bean which has good quality, rich nutritional ingredients, long quality guarantee period and qualified quality can be produced.
Description
Technical field
The present invention relates to cure food processing and waste water comprehensive utilization technique field, relate in particular to a kind of method that the pickled bittern of vegetables prepares soy sauce that reclaims.
Background technology
Pickless is to be raw material with vegetables, all kinds of fabricated products that make according to pickled preservation measure.It is that people like and often edible a kind of fabricated product, like all kinds of salted vegetables, pickles, sweet and sour dish etc.Pickled process can be divided into raw material and handle, falls after pickled dish, and stain obtains finished product after making then.Fresh vegetables is through evenly admixing the pickled 2-4 of salt days, is once pickled, need fall dish this moment, is about to hot pickled mustard tube and turns over the pond; Again adding new salt solution then, to carry out secondary pickled, makes salt contact the dish body equably, and the for the second time pickled time is longer, be generally 2-3 month or more than.In this process, can produce a large amount of pickled bittern of secondary.
The pickled bittern of the secondary that obtains after vegetables are pickled is the organic water of high salt, and it is except containing the salt of high concentration, also contains protein, sugar, organic acid, ester, vitamin, mineral matter, aromatic substance, pigment of some etc.At present, the waste water of most of enterprise has caused the severe contamination of secondary river, drinking water source, villages and small towns and agricultural land soil along the line without effectively handling unordered discharging.Pickled waste water is superelevation salt waste water; Because the inhibitory action of high salt pair microorganism; Utilize conventional method more hard to manage, adopt physics and chemical method, in practical application, be restricted then because can not effectively remove dissolved organic matter and have problems such as preliminary treatment requirement height, operating cost height.
Energy-saving and emission-reduction are development in science and technology emphasis and focuses of historical stage current and that quite grow later on.Recycling to the food industry discarded object all gives enough attention both at home and abroad.The vegetables salt marsh is processed in China and has a long history, and pickled bittern is pollutant maximum in the pickled production of vegetables, and CODcr, BOD are higher, administer to qualified discharge, and difficulty is born economically.With the Xiaoshan is example, and according to statistics, growing vegetables has reached 16.5 ten thousand mu, and there are 150 families in the pickled processing enterprise of vegetables, produces 2000 tons of pickled bittern of secondary in 1 year at least.Adopt evaporation to reclaim sodium chloride, waste water power consumption per ton will be paid more than 40 ten thousand yuan every year more than 200 yuan.Therefore, carry out the pickled bittern reuse of secondary for reducing the pickled discharge of wastewater of vegetables, a large amount of non-salt solid contents of reuse cut down the consumption of energy, and realize that the sustainable sound development of the pickled industry of vegetables has important practical significance.
Soy sauce is to use the most extensive, prevailing flavouring, and the soy sauce industry is a kind of evergreen industry.The raw material of soy sauce manufacture is main with soybean and wheat always, and at present, China brewery generally adopts soybean or dregs of beans or soya-bean cake as main protein raw material, is starchy material with wheat bran, wheat or flour etc., again with salt and aquatic product soy sauce.Wherein salt is one of important source material of soy sauce brewing, and it makes soy sauce have suitable fresh and sweet flavor, and gives soy sauce with delicate flavour with the amino acid acting in conjunction; And in sweat and finished product, play antisepsis.
At home, have or not having or not or what of free fluid and salinity in the solid state substrate according to growth of microorganism in the sweat, can the production method of soy sauce be divided into the fermentation of solid state fermentation and rare attitude.The low-salt solid-state fermentation method is that the salt solution of employing about 7% is mixed song, and the moisture of sauce unstrained spirits is used lixiviation process leaching soy sauce at last about 55%.Be characterized in technical maturity, investment is less, with short production cycle, labour intensity is low, cost is lower, the finished product color and luster is dark, flavour is delicious, aftertaste is dense, receives brewing industry personage's welcome for these years always.Nearly so far 40 years of self-application is adopted by most of enterprises always, utilizes the soy sauce of this explained hereafter to account for more than 70% of soy sauce total output in China at present.But the shortcoming that it also exists technology itself to be brought: the flavor of soy sauce of producing is relatively poor, and soy sauce fragrance reveals fermentation and high-salt dilute fermentation not as good as natural solarization.And traditional fermentation is owned by France in the high-salt dilute fermentation method, and system Qu Houyu strong brine mixes, and places in the vat, utilizes the heat energy of the sun to impel the sauce unstrained spirits ripe.Often regularly turn over sauce between yeast phase, make the sauce unstrained spirits in, lower floor all receives Exposure to Sunlight.Feed intake spring, extract oil late fall, the production cycle is half a year.Though the conventional method brewing period is long, be simply equipped, small investment, flavor of soy sauce is good.
At present, hot pickled mustard tube Co., Ltd in Fuling, Chongqing City has developed Wujiang River suitability for industrialized production, that have traditional properties board hot pickled mustard tube soy sauce.This hot pickled mustard tube soy sauce is a raw material with the hot pickled mustard tube thick gravy, concentrates through vacuum, adds more than 20 kind of natural flavor, and high temperature constant temperature boils, and coarse filtration, essence are filtered again, ultra high temperature short time sterilization forms, and is the seasoning good merchantable brand of cold vegetable dish in sauce, flavoring, noodles.GB SB/T 10431-2007 has stipulated requirements such as the specification requirement, test stone of the hot pickled mustard tube soy sauce of allotment.This hot pickled mustard tube soy sauce is to be raw material with the liquid brine of pickled mustard tuber of stem knurl in curing process, through the liquid flavoring with special color that filters, concentrates, allotment, homogeneous, sterilization, can etc. form.It discloses the method that hot pickled mustard tube bittern is used to prepare seasoning sauce, but that seasoning sauce is compared the technology that makes soy sauce is simple, and less demanding to preparation condition, both do not have comparativity.
Summary of the invention
The invention discloses a kind of method that the pickled bittern of vegetables prepares soy sauce that reclaims, recycle that the pickled bittern of vegetables secondary is used for that preparation cost is low, the making soy sauce of quality better, up-to-standard, abundant nutrients.
A kind ofly reclaim the method that the pickled bittern of vegetables prepares soy sauce, comprising:
(1) reclaim the pickled bittern of secondary that produces in the pickled processing of vegetables, supernatant is isolated in sterilization, obtains bittern water;
(2) get raw materials of soy sauce, after boiling, cooling, insert aspergillus system song, obtain bent; In becoming song, add brackish water and ferment, after drenching oil, dissolving, make soy sauce again;
Wherein, described brackish water is the mixture of bittern water or bittern water and saline solution.
The pickled bittern of described secondary is the organic water of high salt, contains the salt of high concentration, simultaneously, also contains a certain amount of protein, sugar, organic acid, ester, vitamin, mineral matter, aromatic substance, pigment etc.It directly or with saline solution cooperates the fermentation that is used to become song after treatment, can realize the abundant recycling of the pickled bittern of secondary, and can produce soy sauce up-to-standard, abundant nutrients again.
In the step (1), can effectively kill the microorganism in the pickled bittern of secondary and make enzyme deactivation, to avoid its influence soy sauce brewing through described sterilization.Described sterilization can for: the pickled bittern of secondary boiled handles 20-30min.In the plant produced, the pickled bittern storage of secondary is bigger, adopts the boiling sterilization mode of this condition not only easy to operate, and can not destroy nutriment wherein, has advantages such as cost is low, workable.
In the step (2), described raw materials of soy sauce can prepare through following method: dregs of beans is moistened water, mix with wheat, wheat bran then, obtain described raw materials of soy sauce; Wherein, the weight ratio of dregs of beans, wheat and wheat bran is preferably 2.5: 1: 1-4: 2: 1; More preferably 3: 1: 1.As main protein raw material, wheat and wheat bran under preferred usage ratio, can make excellent flavor, soy sauce with rich nutrition as starchy material with dregs of beans.
Wherein, the profit coolant-temperature gage has tangible influence to the profit water effect of raw material, and part factory adopts 80 ℃ raw materials of soy sauce is moistened water.In the inventive method, described profit coolant-temperature gage is preferably 60-63 ℃; More preferably 62 ℃.The too high starch of profit coolant-temperature gage is prone to gelatinization, can influence profit water effect, adopts the profit coolant-temperature gage of this condition, and is better to the profit water effect of dregs of beans, and do not need dry blowing.
During profit water, in every kilogram of dregs of beans, the consumption of water is preferably 0.85-0.90kg.Help most abundant, the evenly absorption of dregs of beans under this moisture consumption condition to water.
Described wheat and wheat bran can mix with dregs of beans after crushed again, are beneficial to aspergillus making full use of raw material.
Described being cooled to: make raw material be cooled to 32-37 ℃.Inoculation aspergillus helps the growth of bacterial strain most under this temperature.
Described aspergillus can be the Mixed Microbes of aspergillus oryzae or aspergillus oryzae and aspergillus niger.System is bent for ease, can adopt commercially available beautiful garden board soy sauce koji smart (be the main body with protease and the higher aspergillus oryzae of saccharifying enzymic activity, also be added with aspergillus niger).
In the yeast making process, can adopt the leaven cultivating equipment of the formula of adding a cover, moisture-heat preservation not only, and when the ventilation of ventilation blower, can prevent that spore from flying upward everywhere, can effectively improve hygienic conditions.
The salinity of described brackish water is preferably 12-14 ° of B é (13.40-16.02g/100ml); 13 ° of B é (14.68g/100ml) more preferably.Salt can be given soy sauce with delicate flavour with the amino acid acting in conjunction, and can play certain antibacterial antisepsis.Brine concentration is too small, and soy sauce delicate flavour deficiency and fungistatic effect are poor; Brine concentration is excessive, can produce adverse influence to protease in the sauce unstrained spirits and amylase, can suppress the growth of fermentative microorganism, causes the prolongation of fermentation time, during consumption energy consumption, is unfavorable for suitability for industrialized production.Adopt the brackish water of optimum condition salinity, flavor of soy sauce is good, and can suppress the harmful microbe growth and breeding effectively, is beneficial to plant produced simultaneously.
When brackish water adopts bittern water, supernatant is carried out salinity after can in step of the present invention (1), isolating supernatant and regulate (with salt or dilution), transfer to 12-14 ° of B é; When brackish water adopts the mixture of bittern water and saline solution, can mix the back at both and regulate or before mixing, regulate respectively salinity.
Described brackish water can be by weight ratio 0.5: 1-2: 1 bittern water and saline solution mix; Preferably, the weight ratio of bittern water and saline solution is 1: 1.Bittern water acidity is bigger, if use bittern water to substitute the saline solution in the soy sauce brewing fully, can influence the activity of microbial growth and enzyme.Adopt the bittern water of this weight ratio and the mixture of saline solution to be used to into koji fermentation, certain nutrient can not only be provided, and can yeasting preferably be provided for microorganism and enzyme.
With every kilogram of Cheng Quji, the addition of described brackish water is preferably 1.0-1.5kg; 1.125kg more preferably.Under this consumption condition, can add the nutriment of q.s, can not influence the sweat of soy sauce simultaneously.
Described fermentation can be adopted three sections fermentation methods, comprising: fermentation earlier 5-6 days, and temperature rises to 42 ℃ (in earlier stage) gradually from 40 ℃; Fermented then 6-7 days, temperature rises to 46 ℃ (mid-terms) gradually from 42 ℃; Fermented 8-9 days, temperature drops to 40 ℃ (later stages) gradually from 46 ℃ again.Most of factory adopts the low or high fermentation mode in low earlier back in high earlier back; Among the present invention, adopt the fermentation temperature that early stage is low, mid-term is high, the later stage is low, preceding two stages of fermentation; Temperature raises and helps the effect of amylase and protease; Be beneficial to the generation of amino-acid nitrogen, when mid-term stage finished, amino acids in soy sauce was all decomposed completion basically.And the latter temperature of fermentation when descending gradually for fear of the too high Maillard reaction excessive velocities that causes of temperature, make that the color of final soy sauce is dark excessively, cause the coking phenomenon.The growth temperature of lactic acid bacteria is lower, and post drop is beneficial to the growth and breeding of lactic acid bacteria, forms good flavor of soy sauce.Because what adopt is the less salt fermentation, so temperature is higher than 40 ℃ and can plays the corrosion-resistant effect well.
Described dissolving in the process can be added an amount of anticorrisive agent, pigment etc., be used to prolong soy sauce shelf-life, improve the quality of soy sauce.
The technological process that soy sauce brewing of the present invention is produced can be oily for: dregs of beans → profit water → mixes with wheat and wheat bran → boiling → discharging → cool off → go into pond → aerated koji making → go out song → mix brackish water → pit entry fermentation → former pond pouring → dissolve → precipitate → check → sterilize → filter → item check → can → sampling inspection → qualified vanning entirely.
Prepared soy sauce is carried out subjective appreciation and physics and chemistry detection, and the result shows that quality of sauce meets the GB2717-2003 national standard.
The present invention reclaims the pickled bittern of secondary that produces in the pickled process of vegetables, as the primary raw material that becomes the koji fermentation water, adopts the low-salt solid mode with it, has obtained to make soy sauce through suitable prepared.
Adopt the inventive method, have following beneficial effect:
(1) with original discarded pickled bittern reuse of a large amount of secondaries in the pickled production process of vegetables, it is all recycled, realize zero-emission, reduced the pollution to environment, reduced the disposal cost of such waste water, energy savings reduces once more and pollutes; Simultaneously, maximally utilised salinity and the nutritional labeling in the bittern, the realization resource is efficiently utilized, and reaches the purpose of cleaner production basically.
(2) owing to contain certain organic matter and a large amount of salinities such as amino acid in the pickled bittern of secondary; To be used for the fermentation of soy sauce Cheng Qu; Can make full use of wherein organic matter and salinity, save the consumption of salt greatly, also some has improved utilization ratio of raw materials simultaneously; Simultaneously, the pickled bittern of secondary is made an addition to soy sauce Cheng Quzhong with suitable ratio, can not influence the normal fermentation of soy sauce, can produce up-to-standard making soy sauce.
(3) associated process conditions that the inventive method adopted is beneficial to the growth of aspergillus, and can make enzyme (particularly neutral, alkaline protease and amylase) keep higher enzyme to live, and guarantees the abundant fermentation to raw material, makes product form good local flavor.Prepared make soy sauce quality and better flavor, abundant nutrients, long shelf-life, the quality of sauce National standard.
(4) the inventive method fermentation time weak point, energy-conserving and environment-protective, cost are low, are fit to medium-sized and small enterprises and use; Be the soy sauce manufacture method of a kind of economical and effective, environmental protection and energy saving,, realize economy, society and ecological benefits for catsup and pickled vegetables industry development recycling economy has been expanded a slice new world.
Description of drawings
Fig. 1 is the process flow diagram of the inventive method.
The specific embodiment
The recovery of the pickled bittern of embodiment 1 secondary
Sauce article Co., Ltd in Jing Yangguan Xiaoshan adopts big jar to reclaim acquisition pickled bittern of potherb mustard secondary and the pickled bittern of hot pickled mustard tube secondary from Hangzhou; Wherein the sodium chloride content and the pH value of bittern are detected, and the result sees table 1.
When adopting the low-salt solid method to carry out sauce fermentation, the sodium chloride addition of Cheng Quzhong is decided to be 13 ° of B é (14.68g/100ml).Show that according to table 1 the sodium chloride amount that the sodium chloride content of two kinds of samples and soy sauce Cheng Quzhong should add is suitable, therefore can the pickled bittern of secondary be sterilized, ferment except that post precipitation directly joins soy sauce Cheng Quzhong in proportion.
The sodium chloride content of the pickled bittern of table 1 secondary and pH value
The production of embodiment 2-3 soy sauce
(1) gets embodiment 1 and reclaim the pickled bittern of potherb mustard secondary that obtains, get supernatant, boil and handle 30min; Get supernatant again, obtain bittern water;
(2) get dregs of beans, the hot water that adds 62 ℃ moistens water; Wherein, in every kilogram of dregs of beans, the consumption of water is 0.90kg;
(3) will roll over broken wheat and wheat bran and pour into, mix with the dregs of beans of profit behind the water; Wherein, the weight ratio of dregs of beans, wheat and wheat bran is 3: 1: 1;
(4) place and carry out boiling in the container, make it be cooled to 32 ℃ after the discharging;
(5) it is bent in cooled material, to add the commercially available beautiful garden board soy sauce koji row system that progresses greatly;
(6) brackish water of 1.125 times of weight of adding in becoming song mixes and stirs the back and in fermentation vat, ferments; Wherein, brackish water all is a bittern water, perhaps is the mixture (both weight ratios 1: 1) of bittern water and saline solution;
(7) fermentation is 20 days: (6 days) temperature rises between 40-42 ℃ gradually in earlier stage, (the 1st day is 40.0 ℃, and the 3rd day is 41.8 ℃, and the 6th day is 42.0 ℃); Mid-term, (6 days) temperature was 42-46 ℃ rise gradually (the 8th day is 42.3 ℃, and the 10th day is 44.0 ℃, and the 12nd day is 46.0 ℃); Later stage (8 days) temperature is 46-40 ℃ descend gradually (the 14th day is 45.5 ℃, and the 16th day is 44.5 ℃, and the 18th day is 43.0 ℃, and the 20th day is 40.5 ℃).
(8) former pond is drenched oil, dissolves (adding an amount of anticorrisive agent, pigment), is packed, and makes the finished product soy sauce.
The production of embodiment 4-5 soy sauce
Step according to embodiment 2-3 is carried out soy sauce manufacture, wherein, the pickled bittern of potherb mustard secondary of step (1) is replaced with embodiment 1 reclaim the pickled bittern of hot pickled mustard tube secondary that obtains.
The soy sauce quality that fermentation makes to embodiment 2-5 has carried out subjective appreciation and physics and chemistry detects, and the result sees shown in table 2 and the table 3.
Table 2 is the result show; Be replaced into the used saline solution of koji fermentation with pickled bittern of vegetables secondary whole (100%) or part (50%); Can not influence the ordinary production of soy sauce, do not influence color and luster, mouthfeel, local flavor of product etc., and product have the distinctive local flavor of corresponding vegetables (hot pickled mustard tube or potherb mustard).
According to table 3 result; Experimental group is compared its salt content of control group, protein concentration, amino-acid state nitrogen concentration and total acid number all has raising to some extent; The more abundant in nutrient that shows the experimental group soy sauce, the salt amount is more suitable, can effectively suppress microbial growth; Simultaneously; Its salt content of the pickled bittern of secondary, protein concentration, amino-acid state nitrogen concentration that the pickled bittern of secondary of use 50% is compared use 100% also increase; Show and use 50% the pickled bittern sauce fermentation of secondary better effects if, the nutriment in the product is abundanter.
Consolidated statement 2 and table 3 result show that prepared quality of sauce meets the GB2717-2003 national standard.
The pickled bittern reuse of table 2 secondary is to the influence of soy sauce subjective appreciation
The pickled bittern reuse of table 3 secondary is to the influence of soy sauce quality physical and chemical index
Claims (10)
1. one kind is reclaimed the method that the pickled bittern of vegetables prepares soy sauce, it is characterized in that, comprising:
(1) reclaim the pickled bittern of secondary that produces in the pickled processing of vegetables, supernatant is isolated in sterilization, obtains bittern water;
(2) get raw materials of soy sauce, after boiling, cooling, insert aspergillus system song, obtain bent; In becoming song, add brackish water and ferment, after drenching oil, dissolving, make soy sauce again;
Wherein, described brackish water is the mixture of bittern water or bittern water and saline solution.
2. method according to claim 1 is characterized in that, in the step (1), described sterilization is: the pickled bittern of secondary is boiled handle 20-30min.
3. method according to claim 1 is characterized in that, in the step (2), described raw materials of soy sauce prepares through following method: dregs of beans is moistened water, mix with wheat, wheat bran then, obtain described raw materials of soy sauce; Wherein, the weight ratio of dregs of beans, wheat and wheat bran is 2.5: 1: 1-4: 2: 1.
4. method according to claim 3 is characterized in that, described profit coolant-temperature gage is 60-63 ℃.
5. method according to claim 3 is characterized in that, during profit water, in every kilogram of dregs of beans, the consumption of water is 0.85-0.90kg.
6. method according to claim 1 is characterized in that, in the step (2), described aspergillus is the Mixed Microbes of aspergillus oryzae or aspergillus oryzae and aspergillus niger.
7. method according to claim 1 is characterized in that, in the step (2), the salinity of described brackish water is 12-14 ° of B é.
8. method according to claim 1 is characterized in that, in the step (2), described brackish water is by weight ratio 0.5: 1-2: 1 bittern water and saline solution mix.
9. method according to claim 1 is characterized in that, in the step (2), with every kilogram of Cheng Quji, the addition of described brackish water is 1.0-1.5kg.
10. method according to claim 1 is characterized in that, in the step (2), three sections fermentation methods are adopted in described fermentation, comprising: fermentation earlier 5-6 days, and temperature rises to 42 ℃ gradually from 40 ℃; Fermented then 6-7 days, temperature rises to 46 ℃ gradually from 42 ℃; Fermented 8-9 days, temperature drops to 40 ℃ gradually from 46 ℃ again.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103783628A (en) * | 2013-07-24 | 2014-05-14 | 叶丰 | Waste material recycling method for traditional high-salinity pickled vegetable overflowed normal juice |
| CN104664316A (en) * | 2015-03-25 | 2015-06-03 | 四川宜宾碎米芽菜有限公司 | Sprout soybean sauce and preparation method thereof |
| CN105747160A (en) * | 2016-03-04 | 2016-07-13 | 江西风土人情实业有限公司 | Method for preparing raw materials of vinasse dried fish by virtue of wet process |
| CN106036772A (en) * | 2016-06-03 | 2016-10-26 | 四川清香园调味品股份有限公司 | Method for preparing fermented soy sauce from pickling liquid of pickled vegetables |
| CN106343520A (en) * | 2016-08-30 | 2017-01-25 | 四川省食品发酵工业研究设计院 | Method for preparing flavor soy sauce through pickle salinity water |
| CN108056454A (en) * | 2018-01-26 | 2018-05-22 | 施正琴 | A kind of root-mustard pickling liquid method of preparing soy sauce |
| CN111387470A (en) * | 2020-03-23 | 2020-07-10 | 千禾味业食品股份有限公司 | Production process of flavored soy sauce |
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| CN1178081A (en) * | 1996-09-28 | 1998-04-08 | 哈尔滨阿城胱氨酸厂 | Production of amino acid enhanced soybean sauce |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783628A (en) * | 2013-07-24 | 2014-05-14 | 叶丰 | Waste material recycling method for traditional high-salinity pickled vegetable overflowed normal juice |
| CN104664316A (en) * | 2015-03-25 | 2015-06-03 | 四川宜宾碎米芽菜有限公司 | Sprout soybean sauce and preparation method thereof |
| CN105747160A (en) * | 2016-03-04 | 2016-07-13 | 江西风土人情实业有限公司 | Method for preparing raw materials of vinasse dried fish by virtue of wet process |
| CN106036772A (en) * | 2016-06-03 | 2016-10-26 | 四川清香园调味品股份有限公司 | Method for preparing fermented soy sauce from pickling liquid of pickled vegetables |
| CN106036772B (en) * | 2016-06-03 | 2019-12-24 | 四川清香园调味品股份有限公司 | Method for preparing fermented soy sauce by using pickled vegetable soaking water |
| CN106343520A (en) * | 2016-08-30 | 2017-01-25 | 四川省食品发酵工业研究设计院 | Method for preparing flavor soy sauce through pickle salinity water |
| CN108056454A (en) * | 2018-01-26 | 2018-05-22 | 施正琴 | A kind of root-mustard pickling liquid method of preparing soy sauce |
| CN111387470A (en) * | 2020-03-23 | 2020-07-10 | 千禾味业食品股份有限公司 | Production process of flavored soy sauce |
| CN111387470B (en) * | 2020-03-23 | 2023-05-09 | 千禾味业食品股份有限公司 | Production process of flavored soy sauce |
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| CN102626218B (en) | 2013-08-07 |
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