JPH07107902A - Liquid seasoning for vegetable pickled in sake lees - Google Patents
Liquid seasoning for vegetable pickled in sake leesInfo
- Publication number
- JPH07107902A JPH07107902A JP25809193A JP25809193A JPH07107902A JP H07107902 A JPH07107902 A JP H07107902A JP 25809193 A JP25809193 A JP 25809193A JP 25809193 A JP25809193 A JP 25809193A JP H07107902 A JPH07107902 A JP H07107902A
- Authority
- JP
- Japan
- Prior art keywords
- lees
- sake lees
- sake
- salt
- liquid seasoning
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 26
- 239000007788 liquid Substances 0.000 title claims abstract description 26
- 235000013311 vegetables Nutrition 0.000 title abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 description 14
- 108090000790 Enzymes Proteins 0.000 description 14
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 12
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 12
- 238000000855 fermentation Methods 0.000 description 11
- 230000004151 fermentation Effects 0.000 description 11
- 235000021110 pickles Nutrition 0.000 description 8
- 239000003795 chemical substances by application Substances 0.000 description 7
- 235000014102 seafood Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000019583 umami taste Nutrition 0.000 description 4
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 235000012054 meals Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000020083 shōchū Nutrition 0.000 description 3
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 230000003111 delayed effect Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000555825 Clupeidae Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 101000757149 Rhizopus oryzae Glucoamylase 1 Proteins 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 235000019516 cod Nutrition 0.000 description 1
- 230000001461 cytolytic effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019512 sardine Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、酒粕を原料とした手軽
にかつ短時間で風味豊かな粕漬けができる液体状の粕漬
け用調味料およびその製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a liquid seasoning for lees pickled from sake lees which can be pickled easily and in a short time with rich flavor, and a method for producing the same.
【０００２】[0002]
【従来の技術】粕漬けは、我が国の代表的な調味食品で
あって、野菜類、魚介類、肉類について行われており、
特に、白瓜の粕漬けは奈良漬けとして広く親しまれてい
る。粕漬けは、塩をした野菜、魚等を、熟成した粕床、
好みによっては糖類、味醂、焼酎等を添加し調製した粕
床に漬け込み、酒粕の持つ独特の風味とうま味を付与さ
せている。また、酒粕中のアルコール分により保存性が
優れているという利点を有する。しかし、粕床に漬け込
み、味、風味が滲み込むのに長時間を要し、野菜類では
数週間から数カ月かかり、魚介類では数日間かかる。ま
た、粕床に漬け込む時、取り出す時には手間と労力を要
する。2. Description of the Related Art Pickled lees are a typical seasoning food in Japan, and are carried out on vegetables, seafood and meat.
In particular, pickled white melon porridge is widely known as pickled in Nara. Kasu pickles are salted vegetables, fish, etc. that have been aged,
Depending on the taste, it is dipped in a cake bed prepared by adding sugar, mirin, shochu, etc. to give the sake cake its unique flavor and umami. In addition, the alcohol content of the sake lees has the advantage of excellent storage stability. However, it takes a long time for the taste and flavor to soak in the rice cake floor, and it takes several weeks to several months for vegetables and several days for seafood. In addition, it takes time and effort to immerse it in the dreg floor and take it out.
【０００３】近年、簡便性を求めるため、あるいは嗜好
の変化により、家庭での粕漬けは減少しており、その一
方で、家庭で手軽に使用できる液体の浅漬けの素、糠漬
けの素等が近年好評を得ている。また、酒粕を使った粕
汁を作ることも減少しており、このため酒粕の需要も減
少し、酒粕の新たな有効利用方法を見いだす必要が生じ
ている。[0003] In recent years, in order to seek simplicity and to change tastes, the amount of rice pickles at home has decreased, while on the other hand, liquids such as light pickles and bran pickles that can be easily used at home have been used in recent years. It has been well received. Moreover, the production of lees using sake lees is also decreasing, and thus the demand for lees is decreasing, and it is necessary to find a new effective utilization method of lees.
【０００４】酒粕の調味料への利用としては、酒粕を主
成分とする酒精含有調味料の製造法（特公昭４７−４１
０２５号）や熟成粕を利用した調味料の製造法（特開昭
４９−４７６号）があるが、粕漬け用液体調味料につい
ては見当たらない。The use of sake lees as seasonings is a method for producing seasonings containing sake lees containing sake lees as a main component (Japanese Patent Publication No. 47-41).
No. 025) and a method for producing seasonings using aged meal (Japanese Patent Laid-Open No. 49-476), but no liquid seasonings for pickling lees are found.
【０００５】[0005]
【発明が解決しようとする課題】上記のような事情か
ら、本発明は、酒粕の新たな有効利用方法として、手軽
に粕漬けを作ることのできる新規粕漬け用調味料を提供
することを目的とする。SUMMARY OF THE INVENTION In view of the above circumstances, the present invention has an object of providing a new seasoning for pickling lees which can be easily pickled as a new method of effectively utilizing lees. .
【０００６】[0006]
【課題を解決するための手段】上記目的を達成するため
に、本発明者らは、鋭意研究を重ねた結果、酒粕を原料
とし、これに水を加えて発酵させることにより、風味成
分であるアルコール類、エステル類等の香気成分が生産
され、また、うま味成分であるアミノ酸類が増加するこ
と、この発酵液に食塩を添加し圧搾し、糖類を加えるこ
とにより、従来のどのような調味料とも異なる粕漬け用
液体調味料が容易に得られることを見いだし、本発明を
完成するに至った。[Means for Solving the Problems] In order to achieve the above-mentioned object, the inventors of the present invention have conducted extensive studies and as a result, as a raw material of sake lees, by adding water and fermenting it, it is a flavor component. Aroma components such as alcohols and esters are produced, amino acids that are umami components are increased, salt is added to this fermented solution, and the mixture is squeezed, and sugar is added to produce any conventional seasoning. It was found that a different liquid seasoning for pickling can be easily obtained, and the present invention has been completed.
【０００７】すなわち、本発明は、酒粕に水を加えて８
〜３０℃の温度にて３日以上発酵させた後、食塩、糖類
を加えて圧搾濾過、あるいは圧搾濾過後に食塩、糖類を
加えて得ることのできる粕漬け用液体調味料およびその
製造方法を提供するものである。That is, according to the present invention, water is added to sake lees to obtain 8
A fermented liquid seasoning and a method for producing the same, which can be obtained by fermenting at a temperature of -30 ° C for 3 days or more and then adding salt and saccharides, followed by squeeze filtration, or by adding salt and saccharide after squeeze filtration. It is a thing.
【０００８】原料として用いる酒粕は特に限定するもの
ではなく、通常の清酒粕でよい。特に、比較的発酵が容
易である新鮮な酒粕を使用することが好ましいが、これ
に限るものではない。酵母がまだ生存状態にある新鮮な
酒粕を用いる場合には、水と酵素剤を添加するだけで発
酵でき、また、酵母が死滅している古い粕を用いる場合
には、酵母と水と酵素剤を添加する。清酒粕以外に、味
醂粕、米糠のような副原料を適宜添加することも可能で
ある。The sake lees used as a raw material are not particularly limited, and may be ordinary sake lees. In particular, it is preferable to use fresh sake lees, which are relatively easy to ferment, but not limited to this. When using fresh sake lees in which yeast is still in a living state, it can be fermented simply by adding water and enzyme agents, and when using old lees with yeast dead, yeast, water and enzyme agents are used. Is added. In addition to the sake lees, it is also possible to appropriately add auxiliary materials such as mirin lees and rice bran.
【０００９】水は、良好な発酵を行わせる点から、通
常、酒粕重量１に対して、０．５〜４倍量、好ましくは
０．６〜２．５倍量用いる。From the viewpoint of good fermentation, water is usually used in an amount of 0.5 to 4 times, preferably 0.6 to 2.5 times the weight of sake lees.
【００１０】酵素剤としては、糖化酵素、蛋白分解酵
素、セルロース分解酵素等あるいは麹が挙げられ、良好
な発酵を行わせる点から、酵素剤の場合、粕重量の１０
０分の１から５０００分の１、麹の場合、粕重量の５０
分の１から３分の１を添加する。上記のごとく、酵母は
新鮮な酒粕を使用する場合は必要でないが、古い酒粕の
場合は酵母が死滅しているので、酵母を添加する。酵母
は通常の清酒酵母や焼酎酵母やワイン酵母等でよく、そ
の添加量も所望の発酵状態に応じて適宜選択できる。Examples of the enzyme agent include saccharifying enzyme, proteolytic enzyme, cellulose degrading enzyme and the like, or koji, and in the case of the enzyme agent, the enzyme agent has a weight of 10% by weight in terms of good fermentation.
From 1/0 to 1/5000, in the case of koji, 50% by weight of lees
Add one to one third. As mentioned above, yeast is not necessary when using fresh sake lees, but yeast is dead in the case of old sake lees, so yeast is added. The yeast may be ordinary sake yeast, shochu yeast, wine yeast or the like, and the addition amount thereof can be appropriately selected according to the desired fermentation state.
【００１１】発酵は、８〜３０℃、好ましくは、１２〜
２５℃で、３〜２０日間、好ましくは、５〜１４日間行
う。これにより、風味、うま味を引き出すことができ
る。この発酵液を圧搾前あるいは圧搾後に、好みに応じ
た量の糖類（例、砂糖、液糖、水あめ）および食塩を加
えることにより、所望の粕漬け用液体調味料が出来上が
る。Fermentation is carried out at 8 to 30 ° C., preferably 12 to
It is carried out at 25 ° C. for 3 to 20 days, preferably 5 to 14 days. This makes it possible to bring out the flavor and umami. Before or after pressing this fermented liquid, a desired amount of sugar (eg, sugar, liquid sugar, starch syrup) and salt are added to obtain a desired liquid seasoning for pickling.
【００１２】本発明の粕漬け用調味料は液体であり、ビ
ニール袋、ポリ容器等に入れ、この粕漬け用液体調味料
に、塩漬け後水洗いした野菜、新鮮な魚介類を漬け込む
と、数時間から数日間という短時間で手軽に味、風味の
優れた粕漬けが出来上がる。この際、従来の粕床のよう
に粘土状でないため、手で押し込む必要はなく、取り出
しも箸などで簡単にできるため手を汚さずにすむ。ま
た、粕中の残存酵素や添加した酵素や麹による分解によ
りうま味成分であるアミノ酸が増加し、発酵により風味
成分であるアルコール類、エステル類等の香気成分が増
加するため、従来の粕床のように粕を熟成させ、そこへ
食塩、糖類、味醂や焼酎などのアルコール類を混合させ
る手間が省け、また、液体であるため野菜や魚介類への
浸透も速く、漬け込み時間が短縮できる。The seasoning for pickling of the present invention is a liquid, and it is put in a plastic bag, a plastic container or the like, and when the liquid seasoning for pickling is dipped with vegetables after being salted and washed with fresh seafood, several hours to several hours are spent. In a short period of time, you can easily make pickles with excellent taste and flavor. At this time, since it is not clay like the conventional dreg bed, it does not need to be pushed in by hand and can be taken out easily with chopsticks, etc., so that the hands can be kept clean. Also, amino acids that are umami components increase due to decomposition by residual enzymes and added enzymes and koji in the lees, and the aroma components such as alcohols and esters that are flavor components increase due to fermentation. Thus, it is possible to ripen the meal and save the trouble of mixing salt, sugar, alcohol such as mirin and shochu into the meal, and since it is a liquid, it penetrates quickly into vegetables and seafood and the pickling time can be shortened.
【００１３】[0013]
【実施例】つぎに、実験および実施例を挙げて本発明を
さらに詳しく説明するが、本発明はこれらに限定される
ものではない。実験 種々の酒粕の発酵条件について試験した結果を表１に示
した。この結果より、新鮮な酒粕の場合は酵母の添加を
しなくてもすぐに発酵し、発酵温度が１５℃よりも２５
℃の方が、また、酵素剤を添加した方が溶解、発酵が速
く、汲水をつめた場合は溶解、発酵が遅れ糖分の残量も
大きく、吟醸粕の方が長く発酵することが解った。EXAMPLES Next, the present invention will be described in more detail with reference to experiments and examples, but the present invention is not limited thereto. Experiment The results of testing various fermentation conditions for sake lees are shown in Table 1. From this result, in the case of fresh sake lees, fermentation was carried out immediately without adding yeast, and the fermentation temperature was 25 ° C rather than 15 ° C.
It was found that at ℃, the enzyme solution was added, the fermentation was faster, the fermentation was faster, and when the pumping water was filled, the dissolution was delayed, the fermentation was delayed, the sugar content was large, and the ginjo lees were fermented longer. It was
【００１４】[0014]
【表１】 [Table 1]
【００１５】これらの酒粕発酵液に食塩を添加し、圧搾
濾過後、糖類を添加した調味液を作り、これに魚介類を
漬け込み、焼いて試食したところ風味のある粕漬けがで
きることが解った。It was found that salt was added to these fermented liquor of sake lees, the mixture was squeezed and filtered, and then a seasoning liquid containing sugar was prepared, and seafood was soaked in this and baked for tasting.
【００１６】実施例１ 圧搾後３日経過した新鮮な酒粕２０Ｋｇに水２０リット
ル、酵素剤（糖化酵素：グルクＳＢ）２ｇを加えて、１
５℃で１５日間発酵させた。この発酵液に食塩１．２Ｋ
ｇを添加し、圧搾し、圧搾液２４リットルを得た。この
液に砂糖５Ｋｇを添加し、濾過、加熱殺菌し、下記のよ
うな成分の調味液を得た。 魚介類用粕漬け用調味液の成分 アルコール分 ９．５％ 酸 度 ４．０ アミノ酸度 １１．０ 食 塩 分 ４．５％ Ｂｒｉｘ ３７ この調味液をパネル３２名に対して、鰆、鯖、鱈等の魚
介類を漬け込んだあと焼いて、試食するアンケート調査
をしたところ表２のごとく良好な結果を得た。 Example 1 To 20 kg of fresh sake lees which had been squeezed for 3 days, 20 liters of water and 2 g of an enzyme agent (saccharifying enzyme: gluc SB) were added to give 1
Fermented at 5 ° C for 15 days. 1.2K of salt in this fermented liquid
g was added and pressed to obtain 24 liters of pressing liquid. 5 Kg of sugar was added to this solution, which was filtered and sterilized by heating to obtain a seasoning solution having the following components. Ingredients for seasoning liquid for lees for seafood Alcohol content 9.5% Acidity 4.0 Amino acid content 11.0 Dietary salt 4.5% Brix 37 This seasoning liquid was given to 32 panelists for sardines, mackerel and cod. When a questionnaire survey was conducted in which the seafood such as the above was soaked and then baked, a good result was obtained as shown in Table 2.
【００１７】[0017]
【表２】 [Table 2]
【００１８】実施例２ 圧搾後約２０日経過した酒粕１０Ｋｇに水８リットル、
清酒酵母１０ｇ、２種類の酵素剤（糖化酵素：グルク１
００、セルロース分解酵素：セルロシンＰＥ）を各々１
ｇずつ加えて、２０℃で１０日間発酵させた後、圧搾
し、圧搾液１１リットルを得た。この液に食塩２００
ｇ、砂糖１Ｋｇ、水１リットルを添加し、濾過、加熱殺
菌し、下記のような成分の調味液を得た。この調味液に
塩漬け後、塩抜きした瓜を１週間漬け込んだ後試食した
ところ、色の白い軽やかな奈良漬けができることが解っ
た。 野菜用粕漬け用調味液の成分 アルコール分 ８．５％ 酸 度 ５．５ アミノ酸度 １２．３ 食 塩 分 １．７％ Ｂｒｉｘ １６ Example 2 About 20 days after pressing, 10 kg of sake lees and 8 liters of water,
Sake yeast 10g, 2 kinds of enzyme agents (saccharifying enzyme: Gluc 1
00, cellulolytic enzyme: cellulosin PE) 1 each
Each g was added and the mixture was fermented at 20 ° C. for 10 days and then compressed to obtain 11 liters of compressed liquid. 200 ml of salt in this solution
g, 1 kg of sugar, 1 liter of water were added, and the mixture was filtered and sterilized by heating to obtain a seasoning liquid having the following components. After salting in this seasoning liquid, salted melon was soaked for 1 week and then tasted, and it was found that lightly colored Nara pickles could be made. Components of seasoning liquid for vegetable pickle Alcohol content 8.5% Acidity 5.5 Amino acid content 12.3 Food salt 1.7% Brix 16
【００１９】[0019]
【発明の効果】本発明により、酒粕を原料とした粕漬け
用液体調味料およびその製造方法が提供され、短時間で
手軽に味、風味の優れた粕漬けを作ることができる。Industrial Applicability According to the present invention, a liquid seasoning for lees pickling made from sake lees and a method for producing the same are provided, and it is possible to easily make a lees pickle having excellent taste and flavor in a short time.
───────────────────────────────────────────────────── フロントページの続き (72)発明者 布川 彌太郎 兵庫県芦屋市平田町２番７−105 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Yataro Nunokawa 2-7-105 Hirata-cho, Ashiya-shi, Hyogo
Claims (2)
３日以上発酵させた後、食塩、糖類を加えて圧搾濾過、
あるいは圧搾濾過後に食塩、糖類を加えて得ることので
きる粕漬け用液体調味料。1. Water is added to sake lees and fermented at a temperature of 8 to 30 ° C. for 3 days or more, then salt and sugar are added and squeeze filtration,
Alternatively, a liquid seasoning for pickling can be obtained by adding salt and sugar after press filtration.
３日以上発酵させた後、食塩、糖類を加えて圧搾濾過、
あるいは圧搾濾過後に食塩、糖類を加えることを特徴と
する粕漬け用液体調味料の製造方法。2. Sake lees are added with water and fermented at a temperature of 8 to 30 ° C. for 3 days or more, then salt and sugar are added and squeeze filtration,
Alternatively, a method for producing a liquid seasoning for lees pickling, which comprises adding salt and sugar after press filtration.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25809193A JPH07107902A (en) | 1993-10-15 | 1993-10-15 | Liquid seasoning for vegetable pickled in sake lees |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP25809193A JPH07107902A (en) | 1993-10-15 | 1993-10-15 | Liquid seasoning for vegetable pickled in sake lees |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH07107902A true JPH07107902A (en) | 1995-04-25 |
Family
ID=17315389
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP25809193A Pending JPH07107902A (en) | 1993-10-15 | 1993-10-15 | Liquid seasoning for vegetable pickled in sake lees |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH07107902A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006193496A (en) * | 2005-01-17 | 2006-07-27 | Ozeki Corp | Functional material obtained by re-fermenting liquefied sake lees |
| CN116602389A (en) * | 2023-06-12 | 2023-08-18 | 十堰天香黄酒有限公司 | Distiller's grains hot pot bottom material and preparation method thereof |
-
1993
- 1993-10-15 JP JP25809193A patent/JPH07107902A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006193496A (en) * | 2005-01-17 | 2006-07-27 | Ozeki Corp | Functional material obtained by re-fermenting liquefied sake lees |
| CN116602389A (en) * | 2023-06-12 | 2023-08-18 | 十堰天香黄酒有限公司 | Distiller's grains hot pot bottom material and preparation method thereof |
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