CN103416717A - Production method for brewing mushroom soy sauce - Google Patents
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Abstract
The invention discloses a production method for brewing mushroom soy sauce. According to the method, 30-35% of mushroom legs (dried mushrooms), 35-45% of soybeans and 25-35% of wheat in a mass proportion are adopted as raw materials for brewing via basic technologies of making yeast via a traditional method and natural fermentation. The method includes the steps of raw material treatment, sterilization, yeast making, fermentation, oil spraying, airing, preparation and blending, sterilization before filling, and the like. The mushroom soy sauce prepared by the method is 1.142g/100mL in AN (amino acid nitrogen) content and 35.12g/100mL in soluble salt-free solid content, and reaches special-grade standards; bioactive substance lentinan reaches 0.245g/100mL, and Fe content is about 22.83mg/100mL; total content of free amino acid in important flavoring materials is 4.78mg/100mL and higher than that of ordinary soy sauce by 1.4mg/100mL, and product yield is up to 86.6%; the mushroom soy sauce is nutritional, health caring and delicious in taste.
Description
Technical field
The invention belongs to soy sauce fabricating technology field, be specifically related to a kind of production method of brewageing mushroom soy sauce.
Background technology
Soy sauce, be commonly called as soy sauce, mainly by soybean, starch, wheat, salt, through liquefaction, the brew of fermentation supervisor, formed.The comparison of ingredients complexity of soy sauce, except the composition of salt, also have the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices, take saline taste as main, and delicate flavour, fragrance etc. are also arranged.It can increase and improve the taste of dish, can also increase or change the color and luster of dish, and China people just grasped fermentation technique before thousands of years.Soy sauce generally has two kinds of dark soy sauce and light soy sauce: light soy sauce is more salty, for carrying aquatic foods; Dark soy sauce is lighter, for carrying look.
Soy sauce be divided into make soy sauce, chemical soy sauce, allotment soy sauce, wherein chemical soy sauce also is the acid hydrolyzed vegetable protein baste, be defatted soybean, peanut meal, wheat gluten or the zein that contains food plant albumen be raw material, through hydrochloric acid hydrolysis, the liquid flavoring that alkali neutralization is made.The allotment soy sauce be take and made soy sauce as main body (>50%), the liquid flavoring formulated with acid hydrolyzed vegetable protein baste, food additives etc.Can be divided into high-salt diluted state fermentation soy and low-salt solid-state fermentation sauce and make soy sauce according to GB: 1. high-salt diluted state fermentation soy (containing solid and liquid state fermentation soy sauce): take soybean/defatted soybean, wheat/wheat flour is primary raw material, be mixed into rare wine with dregs with salt solution after boiling, Aspergillus koji, then the soy sauce of making through fermentation; 2. low-salt solid-state fermentation sauce: take defatted soybean and wheat bran as primary raw material, after boiling, Aspergillus koji, with salt solution, be mixed into solid-state sauce unstrained spirits, then the soy sauce of making through fermentation.General sorting technique is to be divided into low salt solid process, to water and drench technique, high-salt dilute technique (can also be distinguished from modes such as salt-free, less salt, high salt, solid rare, temperature wine, digestion) in the industry: 1. low salt solid process: adopt relatively low salt content, add larger proportion wheat bran, part rice husk and a small amount of flour, form and do not have a solid-state sauce unstrained spirits of mobility, mode with crude salt envelope pond is fermented, approximately can be ripe through 21 days heat-preservation fermentations, the mode of extracting soy sauce is for moving pond and drench oil or oil being got in former Chi Pao pouring; Characteristics are that fermentation time is short, and sauce is aromatic, and color and luster is dark, and the amino acid conversion ratio is lower.2. water pouring technique: fermented with fermentation vat, fermentation vat arranges the false end, the following dip for leaching in the false end, watered pouring through extract false beneath dip with pump in sauce unstrained spirits surface, realize the evenly purpose of fermentation, it is the improved process of low salt solid sauce, and the trend that replaces low salt solid sauce is more and more arranged, and because it is high than the low salt solid process raw material availability, raciness, the little advantage of investment for trnasforming urban land accepted by most manufacturing enterprises.3. high-salt dilute technique: take dregs of beans and wheat as raw material, through raw material processing, dregs of beans autoclaving, wheat roast, mixed culture ferments, press a kind of zymotechnique of extracting juice; Characteristics are that raw material adopts high protein bean pulp and northern hard wheat, adopt thin mash fermented and press extracting juice technique, and raw material availability is high, raciness, but fermentation time is long, and one-time investment is large.In addition, soy sauce can also be classified by product purpose, is divided into culinary art soy sauce and table soy sauce, and the culinary art soy sauce is divided into again health and flavor type soy sauce.
Along with growth in the living standard, people brewage and to have the demand of soy sauce of health-care efficacy urgent natural.At present, the soy sauce of prior art, production method is different, has his own strong points.But, health soy sauce with strong points is deficienter, particularly cardiovascular and cerebrovascular is had to health care, anti-cancer, anticancer and can anti-inflammatory, reduce blood fat, improve on this health soy sauce market of the effects such as body immunity also more rare, and majority still be take cereals as raw material, and nutritional labeling is single.Edible mushroom is mushroom especially, because being of high nutritive value the reasons such as raw material is easy to get, and be used to gradually in sauce fermentation, especially the lentinan in mushroom is dissolved in brewing process, thereby the soy sauce obtained is rich in lentinan, and modern medicine proves, lentinan has following function: one, thus lentinan can produce and has immunocompetent cell factor and activating macrophage has antitumor action; Its two, containing a kind of double stranded RNA can stimulate human cell tissue to discharge interferon, and has antivirus action; Its three, there is anti-hiv activity; Its four, influenza and part virus infections are had to inhibitory action.In addition, be rich in Fe in mushroom, the mushroom iron content is 100 times of general vegetables, the about 25.3mg of every 100g dried thin mushroom iron content; Mushroom contains water-soluble delicate flavour material and fragrance matter mushroom essence, gives the mouthfeel of soy sauce uniqueness; Mushroom soy sauce has higher nutrition and health care to be worth than common soy sauce, long-term edible to pre-anti-cancer and cardiovascular and cerebrovascular disease, improves the human immunological competence and has certain effect.The disclosure of the invention that application number is 201010279464.2 a kind of processing method of mushroom soy sauce, this is invented just and is cut into 0.3～0.5cm fragment after the fresh mushroom cleaning, pretreated fresh mushroom mixes and is cooked with soybean, be chilled to after room temperature admix wheat flour after inoculation carry out solid state fermentation twice, the fermentation temperature time is respectively 55 ℃ of 45h and 60～80 ℃ of 3d.Described mushroom soy sauce production method, its fresh mushroom is 0.5～2 with the raw material weight ratio of soybean, flour: 1: 0.2～0.5.Because affect selection and proportioning, koji and fermentation that the key factor of soy sauce quality comprises raw material, from these aspects, consider, this documents Shortcomings part, aspect the raw material proportioning, the ratio of mushroom and soybean is not beneficial too high, and in mushroom, fat content is very low, contain fat and glycerine in soybean, during the fermentation, aliphatic acid and alcohol, in conjunction with generating Ester, form flavor of soy sauce; Become the good spongy tissue of elasticity after soybean cooks, be conducive to the aspergillus flavus mycelia to the soybean growth inside, improve the utilization rate of protein; Starchy material wheat consumption is too low, there will be because content of starch is not enough and reduces the sugar in soy sauce, affects culture propagation, the also corresponding minimizings such as the alcohol of generation, acid, ester class, product special flavour deficiency; In addition, fermentation time is too short, can affect the formation of some flavor substances, hot fermentation, although can make fermentation time shorten, hot fermentation gained flavor of soy sauce is obviously not as good as natural fermented.
Summary of the invention
The object of the invention is to overcome above-mentioned the deficiencies in the prior art part, provide that a kind of raw material selection and reasonable mixture ratio, technique are fastidious, unique flavor, the nutritious production method of brewageing mushroom soy sauce.
A kind of production method of brewageing mushroom soy sauce comprises the following steps:
A. raw material is processed: mushroom leg (dry mushroom), soybean, wheat are pulverized and mixed by 30～35%, 35～45%, 25～35% weight proportion;
B. sterilizing: will be pulverized and mixed material profit water and mix thoroughly, material-water ratio is 1:0.3～0.5, then puts into digester, and boiling 4～8min under 125 ℃～130 ℃, 0.12～0.16MPa, take out grog and send the koji chamber, be cooled to 34～38 ℃ stand-by;
C. koji: cooling grog is inoculated to aspergillus flavus and the saccharomycete of 0.1% clinker quality, mixed thoroughly, shakeout, described aspergillus flavus and saccharomycete mass ratio are 1:1.2～1.5, and the temperature of controlling deep closet is 34～38 ℃, humidity 80～90%, cultivate 3～5d, make the mycelial growth maturation;
D. fermentation: after the mycelial growth maturation, add the spice of 0.5～0.9% clinker quality and the saline solution of 8～10% clinker qualities, the composition of described spice and mass ratio are Chinese cassia tree: anise: Chinese prickly ash=1:1:2～4, and described saline solution concentration is 14%～16%, mixing is mixed thoroughly, then fill cylinder, spontaneous fermentation 40～48 days, during the fermentation, lift one time sauce in every 4 days, in order to turn on cylinder bottom sauce unstrained spirits, when being brownish red sauce unstrained spirits, the sauce unstrained spirits stops fermentation;
E. drench oil: after sauce unstrained spirits maturation, with ripe sauce unstrained spirits, extract soy sauce, percolation or continuous dip are followed the example of and are extracted hair oil, two oil and three oil;
F. airing: be stored in open-top receptacle outdoor placement after soy sauce drenches 175～190 days;
G. preparation is blent: by the oil plant of the different brackets of extraction, blent by the GB18186-2000 quality standard, and add the Sodium Benzoate of 0.1% oil plant quality fungi-proofing;
H. sterilizing before the dress: the filling front steam sterilizing 3～5h of product, stewing put filling, packaging into products after 11～13h.
The present invention brewages the production method of mushroom soy sauce when compound profit water, material-water ratio adopts 1:0.3～0.5, profit water is in order to make material protein and starch contain certain moisture, the needed nutritional labeling of stripping aspergillus flavus during boiling, material cooking is chosen in boiling 4～8min under 125 ℃～130 ℃, 0.12～0.16MPa, make various material protein composition sex change appropriateness, starch gelatinization is complete, guarantee that each composition can farthest be utilized by aspergillus flavus and saccharomycete, clinker structure is soft, and during fungus growth, mycelia can be evenly distributed in nutriment; During this compound profit water, material-water ratio adopts 1:0.3～0.5th, tests many times the ratio drawn.In the present invention, adopt the mushroom leg as primary raw material, raw material is easy to get, cheap, and nutrient composition content is higher than full mushroom; Raw material is wheat, and just carries out spice afterwards through cooking to process, and adopts wheat berry but not wheat flour, is to ventilate for the ease of loose, offers the aerobic environment that aspergillus oryzae is more sufficient; In addition, the wheat bran on wheat berry surface can increase the vitamin content of product effectively, and wheat look wheat bran also has good effect for the color and luster that improves the later stage soy sauce; Wheat cooks spice, more is conducive to microbial growth, increases the fragrance of soy sauce simultaneously.Raw material is the key factor of guaranteeing the soy sauce quality, material quality percentage composition of the present invention is 30～35% mushroom legs (dry mushroom), 35～45% soybean, 25～35% wheats, weight ratio is mushroom leg (dry mushroom): soybean: wheat=0.67～1: 1: 0.56～1, when in the soy sauce brewing process, improving yield rate, several not equal fruits and mushroom is creationary combines, different flavor of soy sauce and the nutritive value of having improved normally; Koji and fermentation are the keys that produces color of soy sauce fragrance, adopt spontaneous fermentation, and process conditions are suitably adjusted, and have obviously improved and improved the local flavor of soy sauce.Employing the present invention brewages the disclosed technical scheme of production method, the particularly combination of raw material composition and ratio and subsequent technique of mushroom soy sauce, has embodied well the synergy of material and technique, and the final product nutrition obtained is abundant.After testing, AN(amino acid nitrogen content in product) 1.142g/100mL, soluble saltless solid 35.12g/100mL, reach superfine standard; The bioactivator lentinan reaches 0.245g/100mL, and Fe content is about 22.83mg/100mL; Important taste compound total free amino acid content 4.78mg/100mL, exceed general soy sauce 1.4mg/100mL, and yield rate (soy sauce/raw material) reaches 86.6%.Product sauce is aromatic thick, and special taste is used and is rich in gloss, flavour deliciousness, nutrition and health care at food.
The specific embodiment
Embodiment 1
A. raw material is processed: mushroom leg (dry mushroom), soybean, wheat are pulverized and mixed by 30%, 45%, 25% weight proportion;
B. sterilizing: will be pulverized and mixed material profit water and mix thoroughly, material-water ratio is 1:0.3, then puts into digester, and 125 ℃ of 0.11MPa boiling 8min take out grog and send the koji chamber, be cooled to 34 ℃ stand-by;
C. koji: cooling grog is inoculated to aspergillus flavus and the saccharomycete of 0.1% clinker quality, mixed thoroughly, shakeout, described aspergillus flavus and saccharomycete mass ratio are 1:1.2, and the temperature of controlling deep closet is 34 ℃, and humidity 80% is cultivated 5d;
D. fermentation: after the mycelial growth maturation, add the spice of 0.5% clinker quality and the saline solution of 8% clinker quality, the composition of described spice and mass ratio are Chinese cassia tree: anise: Chinese prickly ash=1:1:2, and described saline solution concentration is 14%, mixing is mixed thoroughly, then fill cylinder, spontaneous fermentation 40 days, during the fermentation, lift one time sauce in every 4 days, in order to turn on cylinder bottom sauce unstrained spirits, when being brownish red sauce unstrained spirits, the sauce unstrained spirits stops fermentation;
E. drench oil: after sauce unstrained spirits maturation, with ripe sauce unstrained spirits, extract soy sauce, percolation or continuous dip are followed the example of and are extracted hair oil, two oil and three oil;
F. airing: be stored in open-top receptacle outdoor placement after soy sauce drenches 175 days;
G. preparation is blent: by the oil plant of the different brackets of extraction, detect Contents of Main Components, and blent by the GB18186-2000 quality standard, and add the Sodium Benzoate of 0.1% oil plant quality fungi-proofing;
H. sterilizing before the dress: the filling front steam sterilizing 3h of product, stewing put filling, packaging into products after 11h.
After testing, in product, AN is 1.148g/100mL, total nitrogen 1.84 g/100mL, total acid 2.08g/100mL, salinity 16.39g/100mL, soluble saltless solid 34.97g/100mL, total free amino acid content is 4.65mg/100mL, reduced sugar 4.96g/100mL, lentinan 0.241g/100mL, Fe content 22.75mg/100mL, yield rate (soy sauce/raw material) 85.4%.
Embodiment 2
A. raw material is processed: mushroom leg (dry mushroom), soybean, wheat are pulverized and mixed by 33%, 38%, 29% weight proportion;
B. sterilizing: will be pulverized and mixed material profit water and mix thoroughly, material-water ratio is 1:0.4, then puts into digester, and 127 ℃ of 0.12MPa boiling 6min take out grog and send the koji chamber, be cooled to 36 ℃ stand-by;
C. koji: cooling grog is inoculated to aspergillus flavus and the saccharomycete of 0.1% clinker quality, mixed thoroughly, shakeout, described aspergillus flavus and saccharomycete mass ratio are 1:1.3, and the temperature of controlling deep closet is 36 ℃, and humidity 85% is cultivated 4d;
D. fermentation: after the mycelial growth maturation, add the spice of 0.7% clinker quality and the saline solution of 9% clinker quality, the composition of described spice and mass ratio are Chinese cassia tree: anise: Chinese prickly ash=1:1:3, and described saline solution concentration is 15%, mixing is mixed thoroughly, then fill cylinder, spontaneous fermentation 44 days, during the fermentation, lift one time sauce in every 4 days, in order to turn on cylinder bottom sauce unstrained spirits, when being brownish red sauce unstrained spirits, the sauce unstrained spirits stops fermentation;
E. drench oil: after sauce unstrained spirits maturation, with ripe sauce unstrained spirits, extract soy sauce, percolation or continuous dip are followed the example of and are extracted hair oil, two oil and three oil;
F. airing: be stored in open-top receptacle outdoor placement after soy sauce drenches 183 days;
G. preparation is blent: by the oil plant of the different brackets of extraction, detect Contents of Main Components, and blent by the GB18186-2000 quality standard, and add the Sodium Benzoate of 0.1% oil plant quality fungi-proofing;
H. sterilizing before the dress: the filling front steam sterilizing 4h of product, stewing put filling, packaging into products after 12h.
After testing, in product, AN is 1.142g/100mL, total nitrogen 1.81 g/100mL, total acid 2.32g/100mL, salinity 17.52g/100mL, soluble saltless solid 35.12g/100mL, total free amino acid content is 4.78mg/100mL, reduced sugar 6.59g/100mL, lentinan 0.245g/100mL, Fe content 22.83mg/100mL, yield rate (soy sauce/raw material) 86.6%.
Embodiment 3
A. raw material is processed: mushroom leg (dry mushroom), soybean, wheat are pulverized and mixed by 35%, 35%, 35% weight proportion;
B. sterilizing: will be pulverized and mixed material profit water and mix thoroughly, material-water ratio is 1:0.5, then puts into digester, and 130 ℃ of 0.13MPa boiling 4min take out grog and send the koji chamber, be cooled to 38 ℃ stand-by;
C. koji: cooling grog is inoculated to aspergillus flavus and the saccharomycete of 0.1% clinker quality, mixed thoroughly, shakeout, described aspergillus flavus and saccharomycete mass ratio are 1:1.5, and the temperature of controlling deep closet is 38 ℃, and humidity 90% is cultivated 3d;
D. fermentation: after the mycelial growth maturation, add the spice of 0.9% clinker quality and the saline solution of 10% clinker quality, the composition of described spice and mass ratio are Chinese cassia tree: anise: Chinese prickly ash=1:1:4, and described saline solution concentration is 16%, mixing is mixed thoroughly, then fill cylinder, spontaneous fermentation 48 days, during the fermentation, lift one time sauce in every 4 days, in order to turn on cylinder bottom sauce unstrained spirits, when being brownish red sauce unstrained spirits, the sauce unstrained spirits stops fermentation;
E. drench oil: after sauce unstrained spirits maturation, with ripe sauce unstrained spirits, extract soy sauce, percolation or continuous dip are followed the example of and are extracted hair oil, two oil and three oil;
F. airing: be stored in open-top receptacle outdoor placement after soy sauce drenches 190 days;
G. preparation is blent: by the oil plant of the different brackets of extraction, detect Contents of Main Components, and blent by the GB18186-2000 quality standard, and add the Sodium Benzoate of 0.1% oil plant quality fungi-proofing;
H. sterilizing before the dress: the filling front steam sterilizing 5h of product, stewing put filling, packaging into products after 13h.
After testing, in product, AN is 1.135g/100mL, total nitrogen 1.79g/100mL, total acid 2.45g/100mL, salinity 18.31g/100mL, soluble saltless solid 35.08g/100mL, total free amino acid content is 4.94mg/100mL, reduced sugar 6.78g/100mL, lentinan 0.248g/100mL, Fe content 22.89mg/100mL, yield rate (soy sauce/raw material) 86.9%.
Claims (2)
1. a production method of brewageing mushroom soy sauce, is characterized in that, described production method comprises the following steps:
A. raw material is processed: mushroom leg (dry mushroom), soybean, wheat are pulverized and mixed by 30～35%, 35～45%, 25～35% weight proportion;
B. sterilizing: will be pulverized and mixed material profit water and mix thoroughly, material-water ratio is 1:0.3～0.5, then puts into digester, and boiling 4～8min under 125 ℃～130 ℃, 0.12～0.16MPa, take out grog and send the koji chamber, be cooled to 34～38 ℃ stand-by;
C. koji: cooling grog is inoculated to aspergillus flavus and the saccharomycete of 0.1% clinker quality, mixed thoroughly, shakeout, described aspergillus flavus and saccharomycete mass ratio are 1:1.2～1.5, and the temperature of controlling deep closet is 34～38 ℃, humidity 80～90%, cultivate 3～5d, make the mycelial growth maturation;
D. fermentation: after the mycelial growth maturation, add the spice of 0.5～0.9% clinker quality and the saline solution of 8～10% clinker qualities, the composition of described spice and mass ratio are Chinese cassia tree: anise: Chinese prickly ash=1:1:2～4, and described saline solution concentration is 14～16%, mixing is mixed thoroughly, then fill cylinder, spontaneous fermentation 40～48 days, during the fermentation, lift one time sauce in every 4 days, in order to turn on cylinder bottom sauce unstrained spirits, when being brownish red sauce unstrained spirits, the sauce unstrained spirits stops fermentation;
E. drench oil: after sauce unstrained spirits maturation, with ripe sauce unstrained spirits, extract soy sauce, percolation or continuous dip are followed the example of and are extracted hair oil, two oil and three oil;
F. airing: be stored in open-top receptacle outdoor placement after soy sauce drenches 175～190 days;
G. preparation is blent: by the oil plant of the different brackets of extraction, detect Contents of Main Components, and blent by the GB18186-2000 quality standard, and add the Sodium Benzoate of 0.1% oil plant quality fungi-proofing;
H. sterilizing before the dress: the filling front steam sterilizing 3～5h of product, stewing put filling, packaging into products after 11～13h.
2. a production method of brewageing mushroom soy sauce, is characterized in that, described production method comprises the following steps:
A. raw material is processed: mushroom leg (dry mushroom), wheat, soybean are pulverized and mixed by 33%, 38%, 29% weight proportion;
B. sterilizing: will be pulverized and mixed material profit water and mix thoroughly, material-water ratio is 1:0.4, then puts into digester, and boiling 6min under 127 ℃, 0.12MPa, take out grog and send the koji chamber, be cooled to 36 ℃ stand-by;
C. koji: cooling grog is inoculated to aspergillus flavus and the saccharomycete of 0.1% clinker quality, mixed thoroughly, shakeout, described aspergillus flavus and saccharomycete mass ratio are 1:1.3, and the temperature of controlling deep closet is 36 ℃, and humidity 85% is cultivated 4d, makes the mycelial growth maturation;
D. fermentation: after the mycelial growth maturation, add the spice of 0.7% clinker quality and the saline solution of 9% clinker quality, the composition of described spice and mass ratio are Chinese cassia tree: anise: Chinese prickly ash=1:1:3, and described saline solution concentration is 15%, mixing is mixed thoroughly, then fill cylinder, spontaneous fermentation 44 days, during the fermentation, lift one time sauce in every 4 days, in order to turn on cylinder bottom sauce unstrained spirits, when being brownish red sauce unstrained spirits, the sauce unstrained spirits stops fermentation;
E. drench oil: after sauce unstrained spirits maturation, with ripe sauce unstrained spirits, extract soy sauce, percolation or continuous dip are followed the example of and are extracted hair oil, two oil and three oil;
F. airing: be stored in open-top receptacle outdoor placement after soy sauce drenches 183 days;
G. preparation is blent: by the oil plant of the different brackets of extraction, detect Contents of Main Components, and blent by the GB18186-2000 quality standard, and add the Sodium Benzoate of 0.1% oil plant quality fungi-proofing;
H. sterilizing before the dress: the filling front steam sterilizing 4h of product, stewing put filling, packaging into products after 12h.
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| CN103734667A (en) * | 2013-12-24 | 2014-04-23 | 福建顺味食品有限公司 | Soy with unique flavor and preparation method of soy |
| CN103907896A (en) * | 2014-04-09 | 2014-07-09 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
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| CN104207096A (en) * | 2014-08-03 | 2014-12-17 | 王新民 | Method for preparing soybean sauce with black sesame and lentinula edodes |
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| CN106047632A (en) * | 2016-06-13 | 2016-10-26 | 洪洞县南段农业科技种植专业合作社 | Mushroom yellow koji and preparation method thereof |
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| CN103907896A (en) * | 2014-04-09 | 2014-07-09 | 甘肃天水岐黄药业有限责任公司 | Brewing method of polygonum multiflorum light soy sauce |
| CN103976341A (en) * | 2014-05-13 | 2014-08-13 | 重庆市速喜食品有限公司 | Production method of Tujia soy |
| CN104207096B (en) * | 2014-08-03 | 2015-11-11 | 王新民 | A kind of method making soy sauce of Semen sesami nigrum and mushroom |
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| CN104522612A (en) * | 2015-01-08 | 2015-04-22 | 徐宏伟 | Production method for brewing mushroom soy sauce |
| CN106072433A (en) * | 2015-01-08 | 2016-11-09 | 西峡县福到家食品有限公司 | A kind of method producing mushroom soy sauce |
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| CN106962884A (en) * | 2017-05-10 | 2017-07-21 | 务川自治县菇佬源食品有限公司 | The manufacture craft of mushroom soy sauce |
| CN106962884B (en) * | 2017-05-10 | 2020-05-08 | 务川自治县菇佬源食品有限公司 | Preparation process of mushroom soy sauce |
| CN107581580A (en) * | 2017-09-19 | 2018-01-16 | 洪洞县广和聚酿造有限公司 | A kind of edible and medical fungi soy sauce and its brewage process |
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Application publication date: 20131204 |