CN102763835A - Production process of soy sauce - Google Patents
Production process of soy sauce Download PDFInfo
- Publication number
- CN102763835A CN102763835A CN2012102871775A CN201210287177A CN102763835A CN 102763835 A CN102763835 A CN 102763835A CN 2012102871775 A CN2012102871775 A CN 2012102871775A CN 201210287177 A CN201210287177 A CN 201210287177A CN 102763835 A CN102763835 A CN 102763835A
- Authority
- CN
- China
- Prior art keywords
- soy sauce
- oil
- water
- temperature
- raw material
- 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
Images
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a production process of a soy sauce and relates to a fermented seasoning. The production process includes receiving and storing raw materials, processing the raw materials, burdening, preparing bean pulp, stewing, inoculating, starter propagation, fermentation, oil sprinkling, compounding, sterilizing, storing, concocting, secondarily sterilizing, filtering and filling to obtain a finished product. The prepared soy sauce has the advantages that the processing technology is simple, convenient and easy to practice, the soy sauce can be stored for a long time without deteriorating, the natural flavor of the soy sauce can be maintained without being damaged, simultaneously loss of effective components is prevented, and the soy sauce is a high-quality all-natural foodstuff seasoning.
Description
Technical field
The flavouring that the present invention relates to brewage specifically is a kind of production technology of soy sauce.
Background technology
Soy sauce is the liquid flavoring of brewageing with beans, wheat, wheat bran, and the color and luster bronzing has unique sauce fragrant, and flavour is delicious, helps lend some impetus to appetite.The technology of traditional fabrication soy sauce mostly be after soybean, wheat are mixed,, fermentation bent through high pressure or atmospheric cooking, system, drench oily, spare, heat sterilization, can, become finished product after the assay was approved.But there are some defectives in traditional manufacturing technique; Handle shortcomings such as unreasonable, soy sauce finished product sterilization effect difference such as raw material; In order to remedy these shortcomings; Chinese patent publication number CN1718098A, process for producing fresh sauce disclose a kind of compound through raw material puffed processing, and system is bent, fermentation, drench oil, blend, can after the membrane filtration degerming, be up to the standards and process finished product.
It also is a kind of new production technology that makes soy sauce that the present invention wants disclosed.
Summary of the invention
The technical problem that the present invention solved is to provide a kind of reliable in quality, the soy sauce manufacture technology of safety and sanitation.
Technical problem solved by the invention adopts following technical scheme to realize:
A kind of production technology of soy sauce is characterized in that comprising the steps:
1, raw material up to specification are purchased in the reception of raw material and storage, do not use harmful raw material that goes mouldy to produce; The preferred enterprise that obtains production licence is as supplier, and raw material is gone into to carry out after the factory quality restriction and can be put in storage after qualified, and raw material is deposited with specially storing in a warehouse simultaneously; Be stored in the good storehouse of drying, ventilation, health; Carry out and put the work of worm protection against rodents, forbid to deposit, identify the content of listing and understand clear with the material harmful poisonous, that peculiar smell is arranged is mixed;
2, raw material is handled, and materials of wheat is pressed into 4-6 lobe or sheet with tablet press machine, and whole wheat must not be arranged;
3, ingredients, beans hectometer, according to the ratio of wheat ingredients;
4, cooking, put the beans hectometer first steamer, add 85 ℃ -80 ℃ hot water 600Kg, lid tightly, start? Steamer, rotate Run water for 50 minutes, then add cereal 450Kg, tightly closed lid, turn for 10 minutes to mix beans hectometer and cereals, cereal adequate water; hectometer beans, cereal mix water, the first vapor condensate drain pipe, the steam valve is opened, the pressure does not drop to 0.1MP, cold air discharge, repeat start steaming, pressure reaches 0.15-0.2MP, temperature 121 ℃ to start timing, to maintain 25 minutes, rapidly closing the intake valve, the pressure in the kettle was drained and the temperature was decreased rapidly, starting the material;
5, inoculation, with the smart 600g of soy sauce koji, saccharification flavoring agent 1000g and 15g wheat bran a person who is always muddle-headed and drifts aimlessly close evenly, and the inoculation ware of packing into is subsequent use, and grog is cooled to 40-45 ℃ through air-cooler, gets into the inoculation flood dragon, opens the inoculation valve, makes all evenly inoculations of bent material;
6, system is bent, and postvaccinal grog is sent into Quchi through conveyer, and bed of material cloth is even, smooth, with ventilation blower adjustment article temperature to 38 ℃; Build the Quchi lid, static cultivation 8-12 hour, regulating temperature measuring gauge is 35 ℃, the article temperature begins to rise; A large amount of white hyphas appearred in bent material surface in about 6 hours, and the crack is arranged, and the article temperature of ventilating does not descend, and promptly carries out turning over the first time song; The bulk song is smashed, surface layer pushes away flat consistent, cultivating 6 hours, carries out turning over the second time song; The article temperature is 32-36 ℃, carries out once the artificial song that produces in 4-6 hour, and the article temperature is adjusted to 32 ℃, to going out song;
7, fermentation is completed the false end of fermentation vat, and is overlayed reed mat, and compresses compacting with chock, in case floating, the insulation water management will become bent and be distributed into fermentation vat with the 6KL hot salt brine through the auger mixing at 40 ℃, and cloth is bent to be wanted evenly, and salt is waterborne how few down, the management of fermenting;
8, drench oil, the sauce unstrained spirits that fermentation is accomplished is put hair oil 3.5KL earlier, adds and pulls out fresh water 3.5KL more than 10Be90 ℃, soaks more than 12 hours; Put 2 oily 3.5KL, add again and pull out fresh water 3.5KL more than 90 ℃, soak more than 12 hours, put 3 oily 3.5KL; When putting 3 oil, when unstrained spirits top water will be done, promptly add hot clear water more than 85 ℃, after the 3 oil amounts of reaching while draining the oil; Promptly change to put and pull out fresh water, the about 5KL of hot water consumption, pulling out the fresh water amount is 8KL, it is subsequent use to pull out fresh water adjustment 10Be with salt;
9, dissolve, hair oil, 2 oil, 3 oil content levels are dissolved into one-level, secondary, three grades of soy sauce, salinity 16%;
10, sterilization, storage, soy sauce is through high-temperature sterilization, and it is subsequent use to pump into basin respectively;
11, modulation adds various auxiliary materials with soy sauce by product variety and prescription requirement, and various auxiliary material strictnesses are added on request, and use must not exceed standard;
12, two-stage sterilization once more through high-temperature sterilization, is got to gravity tank with the soy sauce that mixes up;
13, filter, with diatomite filter with the impurity filtering in the soy sauce;
14, can, finished product carry out fill operations through bottle placer, and the product that can is good is transported into the warehouse for finished product keeping through packing.
The batching process, the beans and wheat hectometer specific ratio of soybean meal: Wheat = 70 ~ 80%: 30 ~ 20%.
Auxiliary material is one kind of multiple in salt, white granulated sugar, monosodium glutamate, flavour nucleotide disodium and the anticorrisive agent in the said modulated process.
The invention has the beneficial effects as follows that processing technology is simple and easy to do, store not badly for a long time, kept the natural flavour mountaineous of soy sauce not to be damaged, avoid loss of active ingredients simultaneously, is a kind of high-quality natural food.
Description of drawings
Fig. 1 is a technological process of production sketch map of the present invention.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach purpose and effect and be easy to understand and understand, below in conjunction with concrete diagram, further set forth the present invention.
As shown in Figure 1, a kind of production technology of soy sauce is made through following steps:
1, raw material up to specification are purchased in the reception of raw material and storage, do not use harmful raw material that goes mouldy to produce; The preferred enterprise that obtains production licence is as supplier, and raw material is gone into to carry out after the factory quality restriction and can be put in storage after qualified, and raw material is deposited with specially storing in a warehouse simultaneously; Be stored in the good storehouse of drying, ventilation, health; Carry out and put the work of worm protection against rodents, forbid to deposit, identify the content of listing and understand clear with the material harmful poisonous, that peculiar smell is arranged is mixed;
2, raw material is handled, and materials of wheat is pressed into 4-6 lobe or sheet with tablet press machine, and whole wheat must not be arranged;
3, ingredients, hectometer beans, wheat ingredients according to the ratio, wherein the ratio of the specific meal: Wheat = 70 ~ 80%: 30 ~ 20%;
4, cooking, put the beans hectometer first steamer, add 85 ℃ -80 ℃ hot water 600Kg, lid tightly, starting steamer, rotate Run water for 50 minutes, then add cereal 450Kg, tightly closed lid, turn 10 minutes to mix beans hectometer with cereal, oatmeal adequate water; beans hectometer, cereal mix after absorbing water, the first steam condensate drain pipe, open the steam valve, the pressure does not drop to 0.1MP, exhaust cold air, repeat once will start steaming, pressure reaches 0.15-0.2MP, temperature 121 ℃ to start timing, to maintain 25 minutes, rapidly closing the intake valve, the pressure in the kettle was drained and the temperature was decreased rapidly, starting the material;
5, inoculation, with the smart 600g of soy sauce koji, saccharification flavoring agent 1000g and 15g wheat bran a person who is always muddle-headed and drifts aimlessly close evenly, and the inoculation ware of packing into is subsequent use, and grog is cooled to 40-45 ℃ through air-cooler, gets into the inoculation flood dragon, opens the inoculation valve, makes all evenly inoculations of bent material;
6, system is bent, and postvaccinal grog is sent into Quchi through conveyer, and bed of material cloth is even, smooth, with ventilation blower adjustment article temperature to 38 ℃; Build the Quchi lid, static cultivation 8-12 hour, regulating temperature measuring gauge is 35 ℃, the article temperature begins to rise; A large amount of white hyphas appearred in bent material surface in about 6 hours, and the crack is arranged, and the article temperature of ventilating does not descend, and promptly carries out turning over the first time song; The bulk song is smashed, surface layer pushes away flat consistent, cultivating 6 hours, carries out turning over the second time song; The article temperature is 32-36 ℃, carries out once the artificial song that produces in 4-6 hour, and the article temperature is adjusted to 32 ℃, to going out song;
7, fermentation is completed the false end of fermentation vat, and overlayed reed mat, and compresses compacting with chock, in case floating, the insulation water management will become bent and be distributed into fermentation vat with the 6KL hot salt brine through the auger mixing at 40 ℃, and cloth is bent to be wanted evenly, and is how few down on the salt solution, the management of fermenting;
8, drench oil, the sauce unstrained spirits that fermentation is accomplished is put hair oil 3.5KL earlier, adds and pulls out fresh water 3.5KL more than 10Be90 ℃, soaks more than 12 hours; Put 2 oily 3.5KL, add again and pull out fresh water 3.5KL more than 90 ℃, soak more than 12 hours, put 3 oily 3.5KL; When putting 3 oil, when unstrained spirits top water will be done, promptly add hot clear water more than 85 ℃, after the 3 oil amounts of reaching while draining the oil; Promptly change to put and pull out fresh water, the about 5KL of hot water consumption, pulling out the fresh water amount is 8KL, it is subsequent use to pull out fresh water adjustment 10Be with salt;
9, dissolve, hair oil, 2 oil, 3 oil content levels are dissolved into one-level, secondary, three grades of soy sauce, salinity 16%;
10, sterilization, storage, soy sauce is through high-temperature sterilization, and it is subsequent use to pump into basin respectively;
11, modulation adds various auxiliary materials with soy sauce by product variety and prescription requirement, and various auxiliary material strictnesses are added on request, the use that must not exceed standard, and wherein auxiliary material is one kind of multiple in salt, white granulated sugar, monosodium glutamate, flavour nucleotide disodium and the anticorrisive agent;
12, two-stage sterilization once more through high-temperature sterilization, is got to gravity tank with the soy sauce that mixes up;
13, filter, with diatomite filter with the impurity filtering in the soy sauce;
14, can, finished product carry out fill operations through bottle placer, and the product that can is good is transported into the warehouse for finished product keeping through packing.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; Under the prerequisite that does not break away from spirit and scope of the invention, the present invention also has various changes and modifications, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (1)
1. the production technology of a soy sauce is characterized in that comprising the steps:
Raw material up to specification are purchased in the reception of a, raw material and storage, do not use harmful raw material that goes mouldy to produce; The preferred enterprise that obtains production licence is as supplier, and raw material is gone into to carry out after the factory quality restriction and can be put in storage after qualified, and raw material is deposited with specially storing in a warehouse simultaneously; Be stored in the good storehouse of drying, ventilation, health; Carry out and put the work of worm protection against rodents, forbid to deposit, identify the content of listing and understand clear with the material harmful poisonous, that peculiar smell is arranged is mixed;
B, raw material are handled, and materials of wheat is pressed into 4-6 lobe or sheet with tablet press machine, and whole wheat must not be arranged;
C, batching, dregs of beans, wheat are pressed proportion ingredient, and wherein concrete proportioning is a dregs of beans: wheat=70～80%:30～20%;
d, cooking, put the beans hectometer first steamer, add 85 ℃ -80 ℃ hot water 600Kg, lid tightly, starting steamer, rotate Run water for 50 minutes, then add cereal 450Kg, tightly closed lid, turn 10 minutes to mix beans hectometer with cereal, oatmeal adequate water; beans hectometer, cereal mix after absorbing water, the first steam condensate drain pipe, open the steam valve, the pressure does not drop to 0.1MP, exhaust cold air, repeat once will start steaming, pressure reaches 0.15-0.2MP, temperature 121 ℃ to start timing, to maintain 25 minutes, rapidly closing the intake valve, the pressure in the kettle was drained and the temperature was decreased rapidly, starting the material;
E, inoculation, with the smart 600g of soy sauce koji, saccharification flavoring agent 1000g and 15g wheat bran a person who is always muddle-headed and drifts aimlessly close evenly, and the inoculation ware of packing into is subsequent use, and grog is cooled to 40-45 ℃ through air-cooler, gets into the inoculation flood dragon, opens the inoculation valve, makes all evenly inoculations of bent material;
F, system are bent, and postvaccinal grog is sent into Quchi through conveyer, and bed of material cloth is even, smooth, with ventilation blower adjustment article temperature to 38 ℃; Build the Quchi lid, static cultivation 8-12 hour, regulating temperature measuring gauge is 35 ℃, the article temperature begins to rise; A large amount of white hyphas appearred in bent material surface in about 6 hours, and the crack is arranged, and the article temperature of ventilating does not descend, and promptly carries out turning over the first time song; The bulk song is smashed, surface layer pushes away flat consistent, cultivating 6 hours, carries out turning over the second time song; The article temperature is 32-36 ℃, carries out once the artificial song that produces in 4-6 hour, and the article temperature is adjusted to 32 ℃, to going out song;
G, fermentation are completed the false end of fermentation vat, and are overlayed reed mat, and compress compacting with chock, in case floating, the insulation water management will become bent and be distributed into fermentation vat with the 6KL hot salt brine through the auger mixing at 40 ℃, and cloth is bent to be wanted evenly, and salt is waterborne how few down, the management of fermenting;
H, pouring oil, the sauce unstrained spirits that fermentation is accomplished is put hair oil 3.5KL earlier, adds and pulls out fresh water 3.5KL more than 10Be90 ℃, soaks more than 12 hours; Put 2 oily 3.5KL, add again and pull out fresh water 3.5KL more than 90 ℃, soak more than 12 hours, put 3 oily 3.5KL; When putting 3 oil, when unstrained spirits top water will be done, promptly add hot clear water more than 85 ℃, after the 3 oil amounts of reaching while draining the oil; Promptly change to put and pull out fresh water, the about 5KL of hot water consumption, pulling out the fresh water amount is 8KL, it is subsequent use to pull out fresh water adjustment 10Be with salt;
I, dissolve, hair oil, 2 oil, 3 oil content levels are dissolved into one-level, secondary, three grades of soy sauce, salinity 16%;
J, sterilization, storage, soy sauce is through high-temperature sterilization, and it is subsequent use to pump into basin respectively;
K, modulation add various auxiliary materials with soy sauce by product variety and prescription requirement, and various auxiliary material strictnesses are added on request, the use that must not exceed standard, and wherein auxiliary material is one kind of multiple in salt, white granulated sugar, monosodium glutamate, flavour nucleotide disodium and the anticorrisive agent;
L, two-stage sterilization once more through high-temperature sterilization, are got to gravity tank with the soy sauce that mixes up;
M, filtration, with diatomite filter with the impurity filtering in the soy sauce;
N, can, finished product carry out fill operations through bottle placer, and the product that can is good is transported into the warehouse for finished product keeping through packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102871775A CN102763835A (en) | 2012-08-13 | 2012-08-13 | Production process of soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012102871775A CN102763835A (en) | 2012-08-13 | 2012-08-13 | Production process of soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102763835A true CN102763835A (en) | 2012-11-07 |
Family
ID=47091596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012102871775A Pending CN102763835A (en) | 2012-08-13 | 2012-08-13 | Production process of soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102763835A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413381A (en) * | 2013-08-22 | 2015-03-18 | 殷庆章 | Soy sauce production method |
| CN104509830A (en) * | 2014-12-25 | 2015-04-15 | 北京农业职业学院 | Processing method for wholewheat soy sauce |
| CN104643010A (en) * | 2015-03-03 | 2015-05-27 | 陈金源 | Soybean sauce and preparation method thereof |
| CN104686989A (en) * | 2015-03-04 | 2015-06-10 | 李锦记（新会）食品有限公司 | Soy sauce brewed from soybean tablets and preparation method thereof |
| CN105559012A (en) * | 2015-12-09 | 2016-05-11 | 安徽华恒生物科技股份有限公司 | Safe and delicious soybean sauce and recipe thereof |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
| CN107950986A (en) * | 2017-12-08 | 2018-04-24 | 烟台万科食品有限公司 | The preparation method of Luzhou-flavor bechamel |
| CN109674020A (en) * | 2019-01-15 | 2019-04-26 | 云南双柏妥甸酱油有限公司 | A kind of brewing method of original sauce |
| CN115191593A (en) * | 2022-07-20 | 2022-10-18 | 上海太太乐食品有限公司 | Convenient new Orleans flavor sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371628A (en) * | 2002-03-06 | 2002-10-02 | 孔令强 | Method for producing colorless brewed soy sauce |
| CN100418442C (en) * | 2006-09-29 | 2008-09-17 | 石家庄市鼎鑫酿造食品科学研究所 | Improved preparing method for soy sauce and sauce |
| CN101595972A (en) * | 2009-06-25 | 2009-12-09 | 四川恒泰企业投资有限公司 | Low-salt liquid state fermented soy sauce production process |
| CN102485031A (en) * | 2010-12-02 | 2012-06-06 | 高巍 | Salt-free soy |
-
2012
- 2012-08-13 CN CN2012102871775A patent/CN102763835A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1371628A (en) * | 2002-03-06 | 2002-10-02 | 孔令强 | Method for producing colorless brewed soy sauce |
| CN100418442C (en) * | 2006-09-29 | 2008-09-17 | 石家庄市鼎鑫酿造食品科学研究所 | Improved preparing method for soy sauce and sauce |
| CN101595972A (en) * | 2009-06-25 | 2009-12-09 | 四川恒泰企业投资有限公司 | Low-salt liquid state fermented soy sauce production process |
| CN102485031A (en) * | 2010-12-02 | 2012-06-06 | 高巍 | Salt-free soy |
Non-Patent Citations (3)
| Title |
|---|
| 李旋等: "水分控制对酱油酿制的影响", 《中国调味品》 * |
| 段献银等: "论高盐稀态自然发酵酿制酱油的产业化技术", 《中国调味品》 * |
| 潘丹丹等: "《微生物园（第1版）》", 31 January 2010, 吉林出版集团有限责任公司 * |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413381A (en) * | 2013-08-22 | 2015-03-18 | 殷庆章 | Soy sauce production method |
| CN104413381B (en) * | 2013-08-22 | 2016-06-08 | 殷庆章 | A kind of manufacture method of soy sauce |
| CN104509830A (en) * | 2014-12-25 | 2015-04-15 | 北京农业职业学院 | Processing method for wholewheat soy sauce |
| CN104643010A (en) * | 2015-03-03 | 2015-05-27 | 陈金源 | Soybean sauce and preparation method thereof |
| CN104686989A (en) * | 2015-03-04 | 2015-06-10 | 李锦记（新会）食品有限公司 | Soy sauce brewed from soybean tablets and preparation method thereof |
| CN105559012A (en) * | 2015-12-09 | 2016-05-11 | 安徽华恒生物科技股份有限公司 | Safe and delicious soybean sauce and recipe thereof |
| CN107616478A (en) * | 2017-08-31 | 2018-01-23 | 大连华海调味食品有限公司 | A kind of soy sauce production technology |
| CN107950986A (en) * | 2017-12-08 | 2018-04-24 | 烟台万科食品有限公司 | The preparation method of Luzhou-flavor bechamel |
| CN107950986B (en) * | 2017-12-08 | 2021-05-07 | 烟台万科食品有限公司 | Preparation method of strong-flavor white soy sauce |
| CN109674020A (en) * | 2019-01-15 | 2019-04-26 | 云南双柏妥甸酱油有限公司 | A kind of brewing method of original sauce |
| CN115191593A (en) * | 2022-07-20 | 2022-10-18 | 上海太太乐食品有限公司 | Convenient new Orleans flavor sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102763835A (en) | Production process of soy sauce | |
| CN101595972B (en) | Low-salt liquid state fermented soy sauce production process | |
| CN104479958B (en) | Chinese yeast saccharification daqu fermentation white spirit process | |
| CN103789144A (en) | Method for preparing low-alcohol light type red yeast rice wine | |
| CN102715490B (en) | Fermenting method utilizing soy sauce and grains fully | |
| CN104130902B (en) | A kind of Chinese yam millet wine and preparation technology thereof | |
| CN101173207B (en) | Technique for wine brewing with animal meat | |
| CN102715407B (en) | Egg amazake fast-food product and processing method thereof | |
| CN105349318B (en) | A kind of production method of fresh cassava sweet wine | |
| CN106367269A (en) | Preparing method for castanea henryi red starter wine | |
| CN105462772B (en) | A kind of merchant lake original aromatic white spirit wine-making technology | |
| KR20110139852A (en) | Menufacturing method of korean traditional alcohol using stone | |
| CN103666928A (en) | Method for brewing sweet wine by utilizing corn as main raw material | |
| CN106490484A (en) | A kind of production method of thick broad-bean sauce | |
| CN103689526A (en) | Soy | |
| KR101620184B1 (en) | A method of manufacturing orostachys japonicus vinegar and orostachys japonicus using it | |
| CN111685272A (en) | Instant fermented soya beans and preparation method thereof | |
| CN104830647A (en) | Method for brewing citrus and rice wine | |
| CN104946472A (en) | Glutinous rice sweet wine convenient to prepare and preparation method thereof | |
| CN111374298A (en) | Soy sauce and production method thereof | |
| CN104207081B (en) | The processing method of the glutinous fragrant acid pepper of a kind of less salt | |
| CN108504495A (en) | A kind of high anthocyanidin mulberry fruit glutinous rice wine brewage process | |
| CN104273459A (en) | Method for making fermented soya bean | |
| CN105361120A (en) | Tujia-flavored seasoning sauce | |
| CN104489630A (en) | Preservation method of flour paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20121107 |