CN106174038A - A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology - Google Patents
A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology Download PDFInfo
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- CN106174038A CN106174038A CN201610589047.5A CN201610589047A CN106174038A CN 106174038 A CN106174038 A CN 106174038A CN 201610589047 A CN201610589047 A CN 201610589047A CN 106174038 A CN106174038 A CN 106174038A
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- semen sojae
- sojae atricolor
- fermentation
- salted
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- 238000000855 fermentation Methods 0.000 title claims abstract description 48
- 230000004151 fermentation Effects 0.000 title claims abstract description 48
- 244000068988 Glycine max Species 0.000 title claims abstract description 30
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 30
- 241000245587 Anagyris foetida Species 0.000 title claims abstract description 21
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 210000000582 semen Anatomy 0.000 claims abstract description 73
- 241000228245 Aspergillus niger Species 0.000 claims abstract description 13
- 240000005384 Rhizopus oryzae Species 0.000 claims abstract description 13
- 235000013752 Rhizopus oryzae Nutrition 0.000 claims abstract description 13
- 238000010025 steaming Methods 0.000 claims abstract description 13
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 11
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 8
- 108090000790 Enzymes Proteins 0.000 claims abstract description 8
- 238000009928 pasteurization Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000007654 immersion Methods 0.000 claims abstract description 6
- 238000011081 inoculation Methods 0.000 claims abstract description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 24
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 18
- 241000246354 Satureja Species 0.000 claims description 18
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 18
- 239000002054 inoculum Substances 0.000 claims description 18
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 15
- 244000045195 Cicer arietinum Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013355 food flavoring agent Nutrition 0.000 claims description 7
- 240000006439 Aspergillus oryzae Species 0.000 claims description 6
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 6
- 210000001015 abdomen Anatomy 0.000 claims description 6
- 230000002378 acidificating effect Effects 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000010977 jade Substances 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 5
- 108090000623 proteins and genes Proteins 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 230000017854 proteolysis Effects 0.000 abstract description 2
- 238000005491 wire drawing Methods 0.000 abstract description 2
- 210000002700 urine Anatomy 0.000 description 9
- 238000011109 contamination Methods 0.000 description 8
- 229910052793 cadmium Inorganic materials 0.000 description 7
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 7
- 230000003203 everyday effect Effects 0.000 description 6
- 238000002347 injection Methods 0.000 description 6
- 239000007924 injection Substances 0.000 description 6
- 238000005259 measurement Methods 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- 239000002574 poison Substances 0.000 description 5
- 231100000614 poison Toxicity 0.000 description 5
- 235000019605 sweet taste sensations Nutrition 0.000 description 4
- 230000037396 body weight Effects 0.000 description 3
- 210000003608 fece Anatomy 0.000 description 3
- PFRGXCVKLLPLIP-UHFFFAOYSA-N diallyl disulfide Chemical compound C=CCSSCC=C PFRGXCVKLLPLIP-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 201000002909 Aspergillosis Diseases 0.000 description 1
- 208000036641 Aspergillus infections Diseases 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 241001107116 Castanospermum australe Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 240000008669 Hedera helix Species 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- 235000021279 black bean Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- SUVIGLJNEAMWEG-UHFFFAOYSA-N propane-1-thiol Chemical group CCCS SUVIGLJNEAMWEG-UHFFFAOYSA-N 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000004243 sweat Anatomy 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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
nullThe present invention relates to bean food processing technique field，It is specifically related to a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology，Choose high quality soybean，After Xi Jinging，Dry，Parch，After immersion，Sealing and fermenting is mixed 57 days with Carnis Pseudosciaenae，Semen sojae atricolor is separated with Carnis Pseudosciaenae，Steam，Soybean inoculation aspergillus niger after steaming、Rhizopus oryzae、One or more in saccharifying enzyme，Semen sojae atricolor after fermentation is seasoned，Tinning，Finished product is obtained after pasteurization，The Anagyris foetida fermented soya beans, salted or other wise that Anagyris foetida fermented soya beans, salted or other wise fermentation technology of the present invention obtains，Unique flavor，The dense sweet-smelling of entrance，The most edible，To heavy metal of body by decorporation effect，Semen sojae atricolor after fermentation is wire drawing shape，Albumen increase rate is 30 35%，Total amino acids increase rate is 22 26%，High molecular weight protein degradation rate is more than 99.2%，Small molecular protein accounts for soluble protein ratio more than 50.1%，Can preserve 8 months at normal temperatures when without chemical preservative.
Description
Technical field
The present invention relates to bean food processing technique field, be specifically related to a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology.
Background technology
Semen Sojae Preparatum, are China Han characteristic fermented bean products flavouring agents, with Semen sojae atricolor or Semen Glycines as primary raw material, utilize Mucor,
Aspergillosis or the effect of bacterialprotease, decomposing soya-bean protein matter, when reaching to a certain degree, salt adding, with wine, be dried etc. method,
The vigor of inhibitory enzyme, delays sweat to make, and the kind of Semen Sojae Preparatum is more, is divided into black curded beans and Semen Sojae Preparatum by processing raw material,
Can be divided into salty Semen Sojae Preparatum and Semen Sojae Preparatum to taste, universal Semen Sojae Preparatum taste mostly is fragrant pungent, spiced, stink Semen Sojae Preparatum ratio in the market
More rare.
Summary of the invention
It is an object of the invention to provide a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology.
The technical solution used in the present invention is, a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology, comprises the following steps:
(1) choose high quality soybean, after cleaning, dry, parch 10-15 minute at 180-190 DEG C, after parch completes, put into water
Middle immersion 12-24 hour；
(2) take fresh Carnis Pseudosciaenae to cut open the belly, remove the cheek, clean, mix sealing with the Semen sojae atricolor after soaking by the weight ratio of 0.1-0.3:1
Ferment 5-7 days, separates Semen sojae atricolor with Carnis Pseudosciaenae；
(3) Semen sojae atricolor is placed in steaming tray steams 30-50 minute；
(4) one or more in soybean inoculation aspergillus niger after steaming, Rhizopus oryzae, saccharifying enzyme, aspergillus niger inoculum concentration is
220-250 spore/g Semen sojae atricolor, aspergillus oryzae inoculum concentration is 80-90 spore/g Semen sojae atricolor, and Rhizopus oryzae inoculum concentration is that 115-120 spore/g is big
Bean, at shaking speed 600r/min, temperature 35-38 DEG C, ferments 30-32 hour；
(5) Semen sojae atricolor after fermentation is seasoned, tinning, after pasteurization, obtains finished product.
Wherein, Semen sojae atricolor can be replaced by one or more in Semen sojae atricolor, Semen Viciae fabae, Seem Lablab Album, Semen Pisi sativi, chickpea, white jade bean.
Wherein, when the Semen sojae atricolor after fermentation is seasoned, savory agent can be added in the Semen sojae atricolor after fermentation and be seasoned.
Wherein, when the Semen sojae atricolor after fermentation is seasoned, in addition to savory agent, also can add sweet taste in the Semen sojae atricolor after fermentation
One or more in agent, savory agent, acidic flavoring agent, pungent pastil are seasoned.
The Anagyris foetida fermented soya beans, salted or other wise that Anagyris foetida fermented soya beans, salted or other wise fermentation technology of the present invention obtains, unique flavor, stink substance mainly by diallyl disulfide,
Propanethiol forms, and content is moderate, nonirritant, the dense sweet-smelling of entrance, often eats, and to heavy metal of body by decorporation effect, sends out
Semen sojae atricolor after ferment is wire drawing shape, and albumen increase rate is 30-35%, and total amino acids increase rate is 22-26%, high molecular weight protein degradation rate
More than 99.2%, small molecular protein accounts for soluble protein ratio and is more than 50.1%, can protect at normal temperatures when without chemical preservative
Deposit 8 months.
Detailed description of the invention
Embodiment 1, a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology, comprise the following steps:
(1) choose high quality soybean, after cleaning, dry, parch 10-15 minute at 180-190 DEG C, after parch completes, put into water
Middle immersion 12-24 hour；
(2) take fresh Carnis Pseudosciaenae to cut open the belly, remove the cheek, clean, mix sealing with the Semen sojae atricolor after soaking by the weight ratio of 0.1-0.3:1
Ferment 5-7 days, separates Semen sojae atricolor with Carnis Pseudosciaenae；
(3) Semen sojae atricolor is placed in steaming tray steams 30-50 minute；
(4) one or more in soybean inoculation aspergillus niger after steaming, Rhizopus oryzae, saccharifying enzyme, aspergillus niger inoculum concentration is
220-250 spore/g Semen sojae atricolor, aspergillus oryzae inoculum concentration is 80-90 spore/g Semen sojae atricolor, and Rhizopus oryzae inoculum concentration is that 115-120 spore/g is big
Bean, at shaking speed 600r/min, temperature 35-38 DEG C, ferments 30-32 hour；
(5) Semen sojae atricolor after fermentation is seasoned, tinning, after pasteurization, obtains finished product.
Wherein, when the Semen sojae atricolor after fermentation is seasoned, savory agent can be added in the Semen sojae atricolor after fermentation and be seasoned.
Wherein, when the Semen sojae atricolor after fermentation is seasoned, in addition to savory agent, also can add sweet taste in the Semen sojae atricolor after fermentation
One or more in agent, savory agent, acidic flavoring agent, pungent pastil are seasoned.
Embodiment 2, a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology, comprise the following steps:
(1) choose high-quality Semen sojae atricolor, after cleaning, dry, parch 10-15 minute at 180-190 DEG C, after parch completes, put into water
Middle immersion 12-24 hour；
(2) take fresh Carnis Pseudosciaenae to cut open the belly, remove the cheek, clean, mix sealing with the Semen sojae atricolor after soaking by the weight ratio of 0.1-0.3:1
Ferment 5-7 days, separates Semen sojae atricolor with Carnis Pseudosciaenae；
(3) Semen sojae atricolor is placed in steaming tray steams 30-50 minute；
(4) one or more in Semen sojae atricolor inoculated aspergillus niger after steaming, Rhizopus oryzae, saccharifying enzyme, aspergillus niger inoculum concentration is
220-250 spore/g Semen sojae atricolor, aspergillus oryzae inoculum concentration is 80-90 spore/g Semen sojae atricolor, and Rhizopus oryzae inoculum concentration is that 115-120 spore/g is black
Bean, at shaking speed 600r/min, temperature 35-38 DEG C, ferments 30-32 hour；
(5) Semen sojae atricolor after fermentation is seasoned, tinning, after pasteurization, obtains finished product.
Wherein, when the Semen sojae atricolor after fermentation is seasoned, savory agent can be added in the Semen sojae atricolor after fermentation and be seasoned.
Wherein, when the Semen sojae atricolor after fermentation is seasoned, in addition to savory agent, also can add sweet taste in the Semen sojae atricolor after fermentation
One or more in agent, savory agent, acidic flavoring agent, pungent pastil are seasoned.
Embodiment 3, a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology, comprise the following steps:
(1) choose high-quality Semen Viciae fabae, after cleaning, dry, parch 10-15 minute at 180-190 DEG C, after parch completes, put into water
Middle immersion 12-24 hour；
(2) take fresh Carnis Pseudosciaenae to cut open the belly, remove the cheek, clean, mix sealing with the Semen Viciae fabae after soaking by the weight ratio of 0.1-0.3:1
Ferment 5-7 days, separates Semen Viciae fabae with Carnis Pseudosciaenae；
(3) Semen Viciae fabae is placed in steaming tray steams 30-50 minute；
(4) one or more in Semen Viciae fabae inoculated aspergillus niger after steaming, Rhizopus oryzae, saccharifying enzyme, aspergillus niger inoculum concentration is
220-250 spore/g Semen Viciae fabae, aspergillus oryzae inoculum concentration is 80-90 spore/g Semen Viciae fabae, and Rhizopus oryzae inoculum concentration is 115-120 spore/g silkworm
Bean, at shaking speed 600r/min, temperature 35-38 DEG C, ferments 30-32 hour；
(5) Semen Viciae fabae after fermentation is seasoned, tinning, after pasteurization, obtains finished product.
Wherein, when the Semen Viciae fabae after fermentation is seasoned, savory agent can be added in the Semen Viciae fabae after fermentation and be seasoned.
Wherein, when the Semen Viciae fabae after fermentation is seasoned, in addition to savory agent, also can add sweet taste in the Semen Viciae fabae after fermentation
One or more in agent, savory agent, acidic flavoring agent, pungent pastil are seasoned.
Embodiment 4, a kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology, comprise the following steps:
(1) choose high-quality chickpea, after cleaning, dry, parch 10-15 minute at 180-190 DEG C, after parch completes, put into
Water soaks 12-24 hour；
(2) take fresh Carnis Pseudosciaenae to cut open the belly, remove the cheek, clean, mix sealing with the chickpea after soaking by the weight ratio of 0.1-0.3:1
Ferment 5-7 days, chickpea is separated with Carnis Pseudosciaenae；
(3) chickpea is placed in steaming tray steams 30-50 minute；
(4) one or more in chickpea inoculated aspergillus niger after steaming, Rhizopus oryzae, saccharifying enzyme, aspergillus niger inoculum concentration is
220-250 spore/g chickpea, aspergillus oryzae inoculum concentration is 80-90 spore/g chickpea, and Rhizopus oryzae inoculum concentration is 115-120 spore
Son/g chickpea, at shaking speed 600r/min, temperature 35-38 DEG C, ferments 30-32 hour；
(5) chickpea after fermentation is seasoned, tinning, after pasteurization, obtains finished product.
Wherein, when the chickpea after fermentation is seasoned, savory agent can be added in the chickpea after fermentation and be seasoned.
Wherein, when the chickpea after fermentation is seasoned, in addition to savory agent, also can sweeten in the chickpea after fermentation
One or more in taste agent, savory agent, acidic flavoring agent, pungent pastil are seasoned.
Cadmium contamination model is set up: takes body weight and is only used as experimental mouse, in room temperature 25 DEG C, humidity 160-170g, male, SD rat 30
Raising under 30-40%, feed conventional feed, and freely drink water, after 2 days, to experimental mouse lumbar injection cadmium 80 μ g/kg, every day injects
Once, injection one month continuously, complete cadmium contamination, the experimental mouse after being contaminated by cadmium is randomly divided into A, B2 group, often group 15, A group
Persistently feeding conventional feed, B group just feeds outside conventional feed, and every rat additionally feeds 2-3g and fermented by embodiment 1 every day
The Anagyris foetida fermented soya beans, salted or other wise arrived, feeds 2 weeks after cadmium contamination continuously, within after cadmium contamination the 7th day, 14 days, gathers rat feces, urine respectively, measures it
Middle cadmium content, result such as following table:
7th day measurement result:
| Group | Urine (nmol/24h) | Excrement (μ g/kg) |
| A | 0.14-0.145 | 1.08-1.11 |
| B | 12.02-12.04 | 3.34-3.36 |
14th day measurement result:
| Group | Urine (nmol/24h) | Excrement (μ g/kg) |
| A | 0.14-0.145 | 3.08-3.11 |
| B | 29.38-29.41 | 5.07-5.09 |
Lead contamination model is set up: takes body weight and is only used as experimental mouse, in room temperature 25 DEG C, humidity 160-170g, male, SD rat 30
Raising under 30-40%, feed conventional feed, and freely drink water, after 2 days, to experimental mouse lumbar injection lead 100 μ g/kg, every day notes
Penetrating once, continuously injection one month, complete lead contamination, the experimental mouse after being contaminated by lead is randomly divided into A, B2 group, often group 15, A
Group persistently feeds conventional feed, and B group is in addition to feeding conventional feed, and every rat additionally feeds 2-3g and fermented by embodiment 1 every day
The Anagyris foetida fermented soya beans, salted or other wise obtained, feeds 2 weeks after lead contamination continuously, within after lead contamination the 7th day, 14 days, gathers rat feces, urine respectively, measures
Wherein lead content, result such as following table:
7th day measurement result:
| Group | Urine (nmol/24h) | Excrement (μ g/kg) |
| A | 0.183-0.185 | 1.22-1.26 |
| B | 14.0-14.03 | 3.48-3.52 |
14th day measurement result:
| Group | Urine (nmol/24h) | Excrement (μ g/kg) |
| A | 0.183-0.185 | 1.22-1.26 |
| B | 25.66-25.69 | 5.0-5.02 |
Tongran poison model is set up: takes body weight and is only used as experimental mouse, in room temperature 25 DEG C, humidity 160-170g, male, SD rat 30
Raising under 30-40%, feed conventional feed, and freely drink water, after 2 days, to experimental mouse lumbar injection copper 120 μ g/kg, every day notes
Penetrate once, continuously injection one month, complete Tongran poison, the experimental mouse after Tongran poison is randomly divided into A, B2 group, often group 15, A
Group persistently feeds conventional feed, and B group is in addition to feeding conventional feed, and every rat additionally feeds 2-3g and fermented by embodiment 1 every day
The Anagyris foetida fermented soya beans, salted or other wise obtained, feeds after Tongran poison 2 weeks continuously, within after Tongran poison the 7th day, 14 days, gathers rat feces, urine respectively, measures
Wherein lead content, result such as following table:
7th day measurement result:
| Group | Urine (nmol/24h) | Excrement (μ g/kg) |
| A | 0.195-0.198 | 1.44-1.47 |
| B | 18.24-18.28 | 4.07-4.09 |
14th day measurement result:
| Group | Urine (nmol/24h) | Excrement (μ g/kg) |
| A | 0.195-0.198 | 1.44-1.47 |
| B | 28.37-28.4 | 5.8-6.03 |
Claims (4)
1. an Anagyris foetida fermented soya beans, salted or other wise fermentation technology, it is characterised in that comprise the following steps:
(1) choose high quality soybean, after cleaning, dry, parch 10-15 minute at 180-190 DEG C, after parch completes, put into water
Middle immersion 12-24 hour；
(2) take fresh Carnis Pseudosciaenae to cut open the belly, remove the cheek, clean, mix sealing with the Semen sojae atricolor after soaking by the weight ratio of 0.1-0.3:1
Ferment 5-7 days, separates Semen sojae atricolor with Carnis Pseudosciaenae；
(3) Semen sojae atricolor is placed in steaming tray steams 30-50 minute；
(4) one or more in soybean inoculation aspergillus niger after steaming, Rhizopus oryzae, saccharifying enzyme, aspergillus niger inoculum concentration is
220-250 spore/g Semen sojae atricolor, aspergillus oryzae inoculum concentration is 80-90 spore/g Semen sojae atricolor, and Rhizopus oryzae inoculum concentration is that 115-120 spore/g is big
Bean, at shaking speed 600r/min, temperature 35-38 DEG C, ferments 30-32 hour；
(5) Semen sojae atricolor after fermentation is seasoned, tinning, after pasteurization, obtains finished product.
A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology the most according to claim 1, it is characterised in that Semen sojae atricolor can be by Semen sojae atricolor, Semen Viciae fabae, flat
One or more in bean, Semen Pisi sativi, chickpea, white jade bean are replaced.
A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology the most according to claim 1 and 2, it is characterised in that the Semen sojae atricolor after fermentation is carried out
During seasoning, savory agent can be added in the Semen sojae atricolor after fermentation and be seasoned.
A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology the most according to claim 3, it is characterised in that the Semen sojae atricolor after fermentation is seasoned
Time, in addition to savory agent, also can add one or more in sweeting agent, savory agent, acidic flavoring agent, pungent pastil in the Semen sojae atricolor after fermentation
It is seasoned.
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| CN201610589047.5A CN106174038A (en) | 2016-07-26 | 2016-07-26 | A kind of Anagyris foetida fermented soya beans, salted or other wise fermentation technology |
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| CN106174038A true CN106174038A (en) | 2016-12-07 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719807A (en) * | 2018-04-28 | 2018-11-02 | 贵州省铜仁市永进食品有限公司 | A kind of probiotics fermented soya bean and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278720A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North China fermented soya bean series |
| CN102599593A (en) * | 2012-03-15 | 2012-07-25 | 东莞市英芝堂生物工程有限公司 | Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice |
| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN104824578A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for cellar bottom soy sauce by taking black soya beans as raw material |
-
2016
- 2016-07-26 CN CN201610589047.5A patent/CN106174038A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101278720A (en) * | 2007-04-06 | 2008-10-08 | 李左棠 | North China fermented soya bean series |
| CN102599593A (en) * | 2012-03-15 | 2012-07-25 | 东莞市英芝堂生物工程有限公司 | Method for producing rice milk beverage by means of fermenting soybean processing liquid and broken rice |
| CN103404831A (en) * | 2013-07-02 | 2013-11-27 | 杨富民 | Industrialized and standardized production method of lobster sauce |
| CN104824578A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for cellar bottom soy sauce by taking black soya beans as raw material |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719807A (en) * | 2018-04-28 | 2018-11-02 | 贵州省铜仁市永进食品有限公司 | A kind of probiotics fermented soya bean and preparation method thereof |
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Application publication date: 20161207 |