Method for improving flavor of brewed soy sauce
The invention discloses a method for improving flavor of brewed soy sauce. The method comprises the following steps: (S1) preparing a compound fermentation flora; (S2) performing temperature-controlled fermentation; (S3) adding a compound flavor flora; and (S4) discharging oil, and blending to obtai...
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| creator | LIU SHANCE YE ZHUZHU ZHANG JIACHENG ZHANG ZHIWEI OU XIAOMING ZHANG LINGFEN ZHOU MENGMENG LIN MENGSHA |
| description | The invention discloses a method for improving flavor of brewed soy sauce. The method comprises the following steps: (S1) preparing a compound fermentation flora; (S2) performing temperature-controlled fermentation; (S3) adding a compound flavor flora; and (S4) discharging oil, and blending to obtain a finished product. According to the method, the whole flavor of the brewed soy sauce is improved by directionally adding the acidic flora and the aroma enhancing bacteria and performing temperature-controlled fermentation by virtue of geothermal water.
本发明公开了一种提升酿造酱油风味的方法，包括以下步骤：(S1)复合发酵菌群配制；(S2)控温发酵；(S3)添加复合风味菌群；(S4)出油、调配成品。该方法通过定向添加酸性菌群和增香菌，并借助地热水控温发酵，进而提升了酿造酱油的整体风味。 |
| format | Patent |
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本发明公开了一种提升酿造酱油风味的方法，包括以下步骤：(S1)复合发酵菌群配制；(S2)控温发酵；(S3)添加复合风味菌群；(S4)出油、调配成品。该方法通过定向添加酸性菌群和增香菌，并借助地热水控温发酵，进而提升了酿造酱油的整体风味。</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2023</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230120&DB=EPODOC&CC=CN&NR=115624165A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76516</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20230120&DB=EPODOC&CC=CN&NR=115624165A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>LIU SHANCE</creatorcontrib><creatorcontrib>YE ZHUZHU</creatorcontrib><creatorcontrib>ZHANG JIACHENG</creatorcontrib><creatorcontrib>ZHANG ZHIWEI</creatorcontrib><creatorcontrib>OU XIAOMING</creatorcontrib><creatorcontrib>ZHANG LINGFEN</creatorcontrib><creatorcontrib>ZHOU MENGMENG</creatorcontrib><creatorcontrib>LIN MENGSHA</creatorcontrib><title>Method for improving flavor of brewed soy sauce</title><description>The invention discloses a method for improving flavor of brewed soy sauce. The method comprises the following steps: (S1) preparing a compound fermentation flora; (S2) performing temperature-controlled fermentation; (S3) adding a compound flavor flora; and (S4) discharging oil, and blending to obtain a finished product. According to the method, the whole flavor of the brewed soy sauce is improved by directionally adding the acidic flora and the aroma enhancing bacteria and performing temperature-controlled fermentation by virtue of geothermal water.
本发明公开了一种提升酿造酱油风味的方法，包括以下步骤：(S1)复合发酵菌群配制；(S2)控温发酵；(S3)添加复合风味菌群；(S4)出油、调配成品。该方法通过定向添加酸性菌群和增香菌，并借助地热水控温发酵，进而提升了酿造酱油的整体风味。</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2023</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZND3TS3JyE9RSMsvUsjMLSjKL8vMS1dIy0ksAwrkpykkFaWWp6YoFOdXKhQnlian8jCwpiXmFKfyQmluBkU31xBnD93Ugvz41OKCxOTUvNSSeGc_Q0NTMyMTQzNTR2Ni1AAAGw0quw</recordid><startdate>20230120</startdate><enddate>20230120</enddate><creator>LIU SHANCE</creator><creator>YE ZHUZHU</creator><creator>ZHANG JIACHENG</creator><creator>ZHANG ZHIWEI</creator><creator>OU XIAOMING</creator><creator>ZHANG LINGFEN</creator><creator>ZHOU MENGMENG</creator><creator>LIN MENGSHA</creator><scope>EVB</scope></search><sort><creationdate>20230120</creationdate><title>Method for improving flavor of brewed soy sauce</title><author>LIU SHANCE ; YE ZHUZHU ; ZHANG JIACHENG ; ZHANG ZHIWEI ; OU XIAOMING ; ZHANG LINGFEN ; ZHOU MENGMENG ; LIN MENGSHA</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115624165A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2023</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>LIU SHANCE</creatorcontrib><creatorcontrib>YE ZHUZHU</creatorcontrib><creatorcontrib>ZHANG JIACHENG</creatorcontrib><creatorcontrib>ZHANG ZHIWEI</creatorcontrib><creatorcontrib>OU XIAOMING</creatorcontrib><creatorcontrib>ZHANG LINGFEN</creatorcontrib><creatorcontrib>ZHOU MENGMENG</creatorcontrib><creatorcontrib>LIN MENGSHA</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>LIU SHANCE</au><au>YE ZHUZHU</au><au>ZHANG JIACHENG</au><au>ZHANG ZHIWEI</au><au>OU XIAOMING</au><au>ZHANG LINGFEN</au><au>ZHOU MENGMENG</au><au>LIN MENGSHA</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Method for improving flavor of brewed soy sauce</title><date>2023-01-20</date><risdate>2023</risdate><abstract>The invention discloses a method for improving flavor of brewed soy sauce. The method comprises the following steps: (S1) preparing a compound fermentation flora; (S2) performing temperature-controlled fermentation; (S3) adding a compound flavor flora; and (S4) discharging oil, and blending to obtain a finished product. According to the method, the whole flavor of the brewed soy sauce is improved by directionally adding the acidic flora and the aroma enhancing bacteria and performing temperature-controlled fermentation by virtue of geothermal water.
本发明公开了一种提升酿造酱油风味的方法，包括以下步骤：(S1)复合发酵菌群配制；(S2)控温发酵；(S3)添加复合风味菌群；(S4)出油、调配成品。该方法通过定向添加酸性菌群和增香菌，并借助地热水控温发酵，进而提升了酿造酱油的整体风味。</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Method for improving flavor of brewed soy sauce |
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