CN106235266A - A kind of brewing method of Morchella esculenta (L.) Pers characteristic soy sauce - Google Patents
A kind of brewing method of Morchella esculenta (L.) Pers characteristic soy sauce Download PDFInfo
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- CN106235266A CN106235266A CN201610862485.4A CN201610862485A CN106235266A CN 106235266 A CN106235266 A CN 106235266A CN 201610862485 A CN201610862485 A CN 201610862485A CN 106235266 A CN106235266 A CN 106235266A
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- 240000002769 Morchella esculenta Species 0.000 title claims abstract description 44
- 235000002779 Morchella esculenta Nutrition 0.000 title claims abstract description 44
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 11
- 239000012141 concentrate Substances 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 238000007711 solidification Methods 0.000 claims abstract description 6
- 230000008023 solidification Effects 0.000 claims abstract description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 claims description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 4
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 4
- 241000434037 Volva Species 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000003429 antifungal agent Substances 0.000 claims description 4
- WGQKYBSKWIADBV-UHFFFAOYSA-N benzylamine Chemical compound NCC1=CC=CC=C1 WGQKYBSKWIADBV-UHFFFAOYSA-N 0.000 claims description 4
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 235000013922 glutamic acid Nutrition 0.000 claims description 4
- 239000004220 glutamic acid Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 2
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims description 2
- 244000252132 Pleurotus eryngii Species 0.000 claims description 2
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 2
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 210000003734 kidney Anatomy 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 210000004556 brain Anatomy 0.000 abstract description 4
- 210000000936 intestine Anatomy 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 230000001502 supplementing effect Effects 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 241000233866 Fungi Species 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000221638 Morchella Species 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241000283898 Ovis Species 0.000 description 2
- XUFQPHANEAPEMJ-UHFFFAOYSA-N famotidine Chemical compound NC(N)=NC1=NC(CSCCC(N)=NS(N)(=O)=O)=CS1 XUFQPHANEAPEMJ-UHFFFAOYSA-N 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 241000235349 Ascomycota Species 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 241000190633 Cordyceps Species 0.000 description 1
- 244000288671 Dacrycarpus dacrydioides Species 0.000 description 1
- 235000018783 Dacrycarpus dacrydioides Nutrition 0.000 description 1
- 208000010228 Erectile Dysfunction Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- MSFSPUZXLOGKHJ-UHFFFAOYSA-N Muraminsaeure Natural products OC(=O)C(C)OC1C(N)C(O)OC(CO)C1O MSFSPUZXLOGKHJ-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 108010013639 Peptidoglycan Proteins 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001568 sexual effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000002699 waste material Substances 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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses the brewing method of a kind of Morchella esculenta (L.) Pers characteristic soy sauce, belong to food processing field.It is characterized in that: product high nutritive value of the present invention, through Feedstock treating, allocate, concentrate the multiple working procedures such as solidification, packaging, finished product and make, color, smell and taste are all good, there is beneficial the intestines and stomach, effect that aid digestion, blood sugar lowering, kidney invigorating and YANG supporting and supplementing the brain are refreshed oneself, can the immunologic function of enhancing body, be a kind of fully natural green health promoting soy sauce integrating health care dietetic therapy.
Description
Technical field
The processing method that the present invention relates to a kind of soy sauce, especially relates to the brewing method of a kind of Morchella esculenta (L.) Pers characteristic soy sauce.
Background technology
Morchella esculenta (L.) Pers, another name: Gaster caprae seu Ovis mushroom, Gaster caprae seu Ovis passeris montani saturati bacterium sub, positive, honeycomb mushroom.Morchella esculenta (L.) Pers is a kind of rare famous and precious wild food
With bacterium, belonging to " king in bacterium ", the good reputation such as " mushroom queen ", is that the health of successive dynasties imperial family noble in the world takes care of health good merchantable brand, bacterium
Apoplexy due to endogenous wind, except the hundreds of contingency kilogram of the personal value kahikatea reveal and tens just in case kilogram Cordyceps and in addition to, the famousst and precious is exactly sheep
Tripe bacterium.Morchella esculenta (L.) Pers in the past by wild, is grown among Mountainous region forest, 1 year the longest once, due to by area, resource weather
Etc. the restriction of condition, yield is rare, gathers the most difficult, and the overwhelming majority is not by it has been found that and run its course on mountain.By
Multiple functional in it, fragrance is unique, food effect is notable, it is fairly expensive to be worth.
Morchella esculenta (L.) Pers is the famousst and precious edible fungi, belongs to high-grade nutrient tonic, and it has a variety of fancy effect, modern
Medical science shows, Morchella esculenta (L.) Pers is containing rich in protein, peptidoglycan, carbohydrate, multivitamin and 20 several amino acids and micro-
Secondary element.There is the kidney invigorating, tonifying YANG, supplementing the brain, the function refreshed oneself；Damage essence deficiency of the kidney, sexual impotence is not lifted, sexual hypofunction, libido are cold
Improve significantly；To dizziness insomnia, the intestines and stomach inflammation, weakness of the spleen and stomach, dyspepsia, diet is depressed good curative effect.
Be eaten for a long time can give protection against cancer, anticancer, suppression tumor, preventing cold, the effect of increase body immunity.Morchella esculenta (L.) Pers be in ascomycetes
Famous edible fungi and medicinal fungus, its not only delicious flavour, nutritious, also building body, prevent and cure diseases, life lengthening
Function；Showing from the angle of Compendium of Material Medica and medical science, Morchella esculenta (L.) Pers has beneficial the intestines and stomach, aid digestion, blood sugar lowering, kidney invigorating and YANG supporting and benefit
Effect that brain is refreshed oneself, is a kind of without any hormone, pure natural tonic without any side effects.
Fresh Morchella esculenta (L.) Pers high nutritive value, existing converted products can not effectively retain its effective ingredient, cause
The waste of precious resources；It is processed into Morchella esculenta (L.) Pers characteristic soy sauce and can realize the comprehensive utilization to Morchella esculenta (L.) Pers raw material, improve its warp
Ji is worth and nutritive value, and the most also the deep processing for Morchella esculenta (L.) Pers opens new road.
Summary of the invention
It is an object of the invention to the exploitation health food containing Morchella esculenta (L.) Pers composition, it is provided that the wine of a kind of Morchella esculenta (L.) Pers characteristic soy sauce
Make method, it is possible to the active component being sufficiently reserved in raw material, improve the utilization rate of raw material.
The present invention solves its technical problem and is adopted the technical scheme that:
The brewing method of a kind of Morchella esculenta (L.) Pers characteristic soy sauce, it is characterised in that use following steps to produce:
(1) Feedstock treating: take Morchella esculenta (L.) Pers, the cap of Pleurotus eryngii, each 0.5 kilogram of volva dry product, add water 12 kilograms, add at 96 DEG C
Heat 5 hours, filters off residue, obtains Morchella esculenta (L.) Pers extracting solution standby；
(2) allotment: take 35 kilograms of soy sauce, add Morchella esculenta (L.) Pers extracting solution 3 kilograms, sucrose 2 kilograms, 500 grams of Fructus Foeniculi juice, Semen Myristicae 160
Gram, lime juice 100 grams, 120 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis 0.6 kilogram, at 102 DEG C heat 0.5 hour, filter, obtain Morel sauce
Oil；
(3) add attached: in liquid soy sauce, add the antifungus agent being made up of acetic acid, citric acid, succinic acid, lactic acid of 0.42%, anti-
Only Morchella esculenta (L.) Pers liquid soy sauce grows film yeast；
(4) solidification is concentrated: take above-mentioned soy sauce and put into the concentration pan with agitating device, carry out vacuum the most at reduced pressure conditions
Concentrate, when soy sauce is condensed into maltosemalt sugar shape, stop heating, close vacuum pump, in charging aperture, then add 300 grams of glutamic acid, egg
White sugar 450 grams, refined salt 100 grams, aminotoluene acid 5 grams；Start agitator again, fully mix, release while hot, weigh, load food
Plastic bag, cooling sealing, obtain Morchella esculenta (L.) Pers solidified soy sauce.
Beneficial effect: product high nutritive value of the present invention, through Feedstock treating, allocates, concentrates solidification, packaging, finished product etc.
Multiple working procedure is made, and color, smell and taste are all good, has a beneficial the intestines and stomach, and effect that aid digestion, blood sugar lowering, kidney invigorating and YANG supporting and supplementing the brain are refreshed oneself can
The immunologic function of enhancing body, is a kind of fully natural green health promoting soy sauce integrating health care dietetic therapy.
Detailed description of the invention
Embodiment 1:
A kind of brewing method of Morchella esculenta (L.) Pers characteristic soy sauce, concrete operation step is:
(1) Feedstock treating: take Morchella esculenta (L.) Pers, the cap of Morchella esculenta (L.) Pers, each 0.85 kilogram of volva dry product, add water 10 kilograms, at 100 DEG C
Heat 1 hour, filter off residue, obtain Morchella esculenta (L.) Pers extracting solution standby；
(2) allotment: take 30 kilograms of soy sauce, add Morchella esculenta (L.) Pers extracting solution 8 kilograms, protein sugar 3 kilograms, 600 grams of Fructus Foeniculi juice, Fructus Amomi Rotundus 200
Gram, Pericarpium Citri Reticulatae 120 grams, Cortex Cinnamomi 200 grams, Rhizoma Zingiberis 1.2 kilograms, at 95 DEG C heat 1 hour, filter, obtain morchella soy sauce；
(3) add attached: in liquid soy sauce, add the antifungus agent being made up of acetic acid, citric acid, succinic acid, lactic acid of 0.35%, anti-
Only Morchella esculenta (L.) Pers liquid soy sauce grows film yeast；
(4) solidification is concentrated: take above-mentioned soy sauce and put into the concentration pan with agitating device, carry out vacuum the most at reduced pressure conditions
Concentrate, when soy sauce is condensed into maltosemalt sugar shape, stop heating, close vacuum pump, in charging aperture, then add 420 grams of glutamic acid, sugarcane
Sugar 600 grams, Sal 200 grams, aminotoluene acid 5 grams；Start agitator again, fully mix, release while hot, weigh, load food and mould
Pocket, cooling sealing, obtain Morchella esculenta (L.) Pers solidified soy sauce.
Embodiment 2:
A kind of brewing method of Morchella esculenta (L.) Pers characteristic soy sauce, concrete operation step is:
(1) Feedstock treating: take each 1 kilogram of Morchella esculenta (L.) Pers cap, volva dry product, add water 8 kilograms, heats 2.5 hours at 86 DEG C, filter
Remove residue, obtain Morchella esculenta (L.) Pers extracting solution standby；
(2) allotment: take 50 kilograms of soy sauce, add Morchella esculenta (L.) Pers extracting solution 5 kilograms, protein sugar 2 kilograms, 300 grams of Fructus Foeniculi juice, Fructus Amomi Rotundus 100
Gram, Pericarpium Citri Reticulatae 80 grams, Cortex Cinnamomi 150 grams, Rhizoma Zingiberis 1 kilogram, at 100 DEG C heat 1.2 hours, filter, obtain morchella soy sauce；
(3) add attached: in liquid soy sauce, add the antifungus agent being made up of acetic acid, citric acid, succinic acid, lactic acid of 0.65%, anti-
Only Morchella esculenta (L.) Pers liquid soy sauce grows film yeast；
(4) solidification is concentrated: take above-mentioned soy sauce and put into the concentration pan with agitating device, carry out vacuum the most at reduced pressure conditions
Concentrate, when soy sauce is condensed into maltosemalt sugar shape, stop heating, close vacuum pump, in charging aperture, then add 600 grams of glutamic acid, continuous
White sugar 850 grams, 300 grams of the spiced salt, aminotoluene acid 2 grams；Start agitator again, fully mix, release while hot, weigh, load food
Plastic bag, cooling sealing, obtain Morchella esculenta (L.) Pers solidified soy sauce.
The foregoing is only presently preferred embodiments of the present invention, all equalizations done according to scope of the invention as claimed change,
All should belong to the covering scope of the claims in the present invention.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the brewing method of a Morchella esculenta (L.) Pers characteristic soy sauce, it is characterised in that use following steps to produce:
(1) Feedstock treating: take Morchella esculenta (L.) Pers, the cap of Pleurotus eryngii, each 0.5 kilogram of volva dry product, add water 12 kilograms, add at 96 DEG C
Heat 5 hours, filters off residue, obtains Morchella esculenta (L.) Pers extracting solution standby；
(2) allotment: take 35 kilograms of soy sauce, add Morchella esculenta (L.) Pers extracting solution 3 kilograms, sucrose 2 kilograms, 500 grams of Fructus Foeniculi juice, Semen Myristicae 160
Gram, lime juice 100 grams, 120 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), Rhizoma Zingiberis 0.6 kilogram, at 102 DEG C heat 0.5 hour, filter, obtain Morel sauce
Oil；
(3) add attached: in liquid soy sauce, add the antifungus agent being made up of acetic acid, citric acid, succinic acid, lactic acid of 0.42%, anti-
Only Morchella esculenta (L.) Pers liquid soy sauce grows film yeast；
(4) solidification is concentrated: take above-mentioned soy sauce and put into the concentration pan with agitating device, carry out vacuum the most at reduced pressure conditions
Concentrate, when soy sauce is condensed into maltosemalt sugar shape, stop heating, close vacuum pump, in charging aperture, then add 300 grams of glutamic acid, egg
White sugar 450 grams, refined salt 100 grams, aminotoluene acid 5 grams；Start agitator again, fully mix, release while hot, weigh, load food
Plastic bag, cooling sealing, obtain Morchella esculenta (L.) Pers solidified soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862485.4A CN106235266A (en) | 2016-09-29 | 2016-09-29 | A kind of brewing method of Morchella esculenta (L.) Pers characteristic soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610862485.4A CN106235266A (en) | 2016-09-29 | 2016-09-29 | A kind of brewing method of Morchella esculenta (L.) Pers characteristic soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235266A true CN106235266A (en) | 2016-12-21 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610862485.4A Withdrawn CN106235266A (en) | 2016-09-29 | 2016-09-29 | A kind of brewing method of Morchella esculenta (L.) Pers characteristic soy sauce |
Country Status (1)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136471A (en) * | 2017-05-26 | 2017-09-08 | 芜湖市三山区绿色食品产业协会 | The brewing method of Hericium erinaceus solid health-care soy sauce |
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422550A (en) * | 2000-06-30 | 2003-06-11 | 刘燕民 | Technology for producing soy sauce using saccharomycetes enzymolysis matters |
| CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
| CN103519135A (en) * | 2013-10-20 | 2014-01-22 | 张路 | Processing method of morchella soy sauce |
-
2016
- 2016-09-29 CN CN201610862485.4A patent/CN106235266A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422550A (en) * | 2000-06-30 | 2003-06-11 | 刘燕民 | Technology for producing soy sauce using saccharomycetes enzymolysis matters |
| CN102919810A (en) * | 2012-11-06 | 2013-02-13 | 湖南省义丰祥实业有限公司 | Solidified soy sauce and preparation process thereof |
| CN103519135A (en) * | 2013-10-20 | 2014-01-22 | 张路 | Processing method of morchella soy sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136471A (en) * | 2017-05-26 | 2017-09-08 | 芜湖市三山区绿色食品产业协会 | The brewing method of Hericium erinaceus solid health-care soy sauce |
| CN107232579A (en) * | 2017-06-20 | 2017-10-10 | 山西峰秦蕈菌农业科技有限公司 | A kind of edible mushroom soy sauce and preparation method thereof |
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Application publication date: 20161221 |