CN102524743A - Method for preparing cordyceps soy sauce - Google Patents

Method for preparing cordyceps soy sauce Download PDF

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CN102524743A
CN102524743A CN201210006632XA CN201210006632A CN102524743A CN 102524743 A CN102524743 A CN 102524743A CN 201210006632X A CN201210006632X A CN 201210006632XA CN 201210006632 A CN201210006632 A CN 201210006632A CN 102524743 A CN102524743 A CN 102524743A
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soy sauce
aweto
cordyceps
preparation
aweto soy
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CN102524743B (en
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关卓愿
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关卓愿
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    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention discloses a method for preparing cordyceps soy sauce. The method comprises the following steps of: 1) mixing a cordyceps militaris culture residue and fermented extract oil in a mass ratio of 1:(5-10), boiling at the temperature of between 90 and 100 DEG C for 1 to 2 hours, soaking for 1 to 7 days, filtering, and extracting filtrate to obtain a cordyceps soy sauce stock solution; and 2) blending the cordyceps soy sauce stock solution, and sterilizing to obtain cordyceps soy sauce. According to the method, a starter propagation process of the cordyceps culture residue is eliminated, so that the problem of difficulty in starter propagation through ventilation due to high moisture content and high viscosity of the culture residue is solved; and the enzymolysis of nutrient substances in a culture medium can be prevented, so that active ingredients in the nutrient substances are better reserved. The cordyceps soy sauce prepared by the method is rich in multiple active ingredients such as cordycepin, cordycepose, cordyceps glycosides and the like which are beneficial to human bodies, rich in soy fragrance and more suitable for meeting the demands of consumers.

Description

A kind of preparation method of aweto soy sauce
Technical field
The present invention relates to a kind of preparation method of aweto soy sauce.
Background technology
Traditional make soy sauce be with soybean/or defatted soybean, wheat and/or wheat bran be raw material, the liquid flavoring of processing through microbial fermentation with special color.At present, for raising improves quality of soy sauce and local flavor, domestic a large amount of various local flavor soy sauce that specialize have appearred, like iron enriched soy sauce, seafood soy-sauce, Iodized soy sauce, sashimi (raw fish) soy sauce, sauce for braising etc.
Cordyceps militaris, the another name northern Chinese caterpillar Fungus belongs to Eumycota, Ascomycetes, meat seat order, Clavicipitaceae, Cordyceps.The Cordyceps militaris nature and flavor are sweet flat, and beneficial lung kidney is mended marrow, and hemostasis and phlegm is used for pulmonary tuberculosis, and old man's weakness etc. are a kind of famous and precious Chinese medicine and high tonic.Has high pharmaceutical value.Main component has: Cordyceps sinensis polysaccharide, sweet mellow wine, cordycepin, adenine, urine purine, uracil, β-sitosterol, alkaloid, inorganic salts and vitamin etc.Wherein cordycepin, Cordyceps sinensis polysaccharide are the chief components of Cordyceps militaris.Now, domestic also relevant for the documents and materials and the patent of making aweto soy sauce, their preparation method is nothing more than following several kinds: directly add Chinese caterpillar fungus and produce soy sauce; Or through adding artificial aweto bacterium, wild Chinese caterpillar fungus sauce or artificial aweto bacterium+wild Chinese caterpillar fungus sauce making soy sauce; Or utilize cordyceps culture medium (drying and crushing) to mix with dregs of beans, wheat bran and boil material, the inoculation system is bent, processes soy sauce again; Or utilize northern Chinese caterpillar Fungus liquid fermentation mycelia to add in the soy sauce and make health-care sauce.In the above preparation method, produce soy sauce if directly add Chinese caterpillar fungus, because the Chinese caterpillar fungus price is high, the raw making materials cost improves greatly, and remaining preparation method, complex process, running cost is high, is difficult to guarantee the local flavor and the quality of soy sauce simultaneously.
Through detecting, Chinese caterpillar fungus is cultivated residue, and to contain protein (wet basis) about 7.8%, and total reducing sugar (wet basis) is about 36.8%, and cordycepin (wet basis) is about 20%, and Cordyceps sinensis polysaccharide (wet basis) is about 4.62%, and cordycepic acid (wet basis) is about 0.58%, has high value.But present most Cordyceps militaris is cultivated residue and all carries on the back as feed or fertilizer, does not further improve its use value.
Summary of the invention
The objective of the invention is to overcome the defective that existing aweto soy sauce exists; A kind of preparation method of new aweto soy sauce is provided; It utilizes the cultivation residue behind the harvesting Cordyceps militaris; Combine with the soy sauce manufacture craft of improvement, make novel aweto soy sauce, improve the local flavor of aweto soy sauce greatly and improved the nutritive value of soy sauce.
The technical scheme that the present invention adopted is:
A kind of preparation method of aweto soy sauce comprises the steps:
1) Cordyceps militaris is cultivated residue and mix with the mass ratio of fermentation oil pumping by 1:5 ~ 10,90 ~ 100 ℃ of boilings were soaked after 1 ~ 2 hour 1 ~ 7 day, filtered, and got cleaner liquid, were aweto soy sauce stoste;
2) aweto soy sauce stoste through the allotment, sterilize aweto soy sauce.
Preferably; The preparation method of said fermentation oil pumping is: soya bean is after steeping beans, cooking, cool off, and the mass ratio of pressing 1 ~ 3:1 mixes with flour, and the soy sauce koji that adds 0.03 ~ 0.05wt% is smart; Cultivated 40 ~ 48 hours; The salt solution that adds 18 ~ 21wt% of 2 ~ 3 times of volumes again, the system of shining 60 ~ 180 days or 30 ~ 50 ℃ of insulations 12 ~ 30 days are removed slag and are got oil reservoir and promptly get the oil pumping of fermenting.
Preferably, concrete operations step 2) are: get aweto soy sauce stoste 72 ~ 78 mass parts, after adding salt 5 ~ 8 mass parts, sweetener 14 ~ 18 mass parts and flavoring agent 2.3 ~ 3.5 mass parts, dark reddish brown 1 ~ 2 mass parts were allocated, sterilization obtained aweto soy sauce.
Preferably, said sweetener be white granulated sugar, HFCS, fructose, maltose, in the sugar any.
Preferably, said flavoring agent is at least a in monosodium glutamate, inosinicacid and salt thereof, guanylic acid and salt thereof, butanedioic acid and the salt thereof.
Preferably, sugar is at least a in A-K sugar, Aspartame, the Sucralose said generation.
Beneficial effect of the present invention is:
Method of the present invention is to mix in proportion with the fermentation oil pumping through Cordyceps militaris being cultivated residue; Boiling; Can fully leach Chinese caterpillar fungus and cultivate nutriment and effect materials such as Cordyceps sinensis polysaccharide in the residue, cordycepin, cordycepin, improve the flavor qualities and the health-care efficacy of soy sauce greatly.
Chinese caterpillar fungus is cultivated residue need not pass through the bent operation of system, can overcome because cultivation residue water content is higher, and viscosity is bigger, is unfavorable for the difficult problem of aerated koji making.
Chinese caterpillar fungus is cultivated residue no longer by fermentation, can prevent that the interior nutriment of culture medium from by enzymolysis, better having kept active ingredient wherein.
Through innovative technology, directly Chinese caterpillar fungus is cultivated intra-residue nutriment and leach in the soy sauce, also can overcome because southern temperature is higher, protein transform rate is high and cause the low excessively shortcoming of southern soy sauce ubiquity total nitrogen content during sauce fermentation.
The aweto soy sauce for preparing through preparation method of the present invention is rich in multiple effective ingredients to the human body beneficial such as cordycepin, cordycepose, Chinese caterpillar fungus glucoside, and sauce is aromatic strongly fragrant, is fit to consumer demand more.
The specific embodiment
Further is explanation below in conjunction with embodiment to the present invention, but is not limited thereto.
Used soy sauce koji essence is smart available from the special soy sauce koji of Jining, Shandong Yu Yuan bio tech ltd in following examples, and production code member is 1002; HFCS shines bio tech ltd available from Zhaoqing, Guangdong, and product type is F42.
In following examples, the source that Cordyceps militaris is cultivated residue is:
After the mass ratio that rice, milk powder, soya-bean milk are pressed 7:2:1 mixes through 120 ℃ of wet sterilizations sterilizations; Inoculate cordyceps species after being cooled to 25 ℃; Move to 18 ℃ of constant temperature culture chambers cultivations again and make Cordyceps militaris after 60 days, promptly remaining Cordyceps militaris is cultivated residue behind the harvesting Cordyceps militaris.Cordyceps militaris is cultivated residue, and some promptly can be used for preparing aweto soy sauce after by the residue of living contaminants through the artificial removal.Said milk powder is selected conventional commercially available whole milk powder for use, and said soya-bean milk is to grind gained with soya bean and water by the mass ratio of 1:1.5.
Certainly, in those skilled in the art's understanding scope, also can adopt other Chinese caterpillar fungus culture mediums commonly used, make Chinese caterpillar fungus health vinegar through method fermentation of the present invention as raw material.
Embodiment 1
The preparation method 1 of fermentation oil pumping
Get soya bean with 50 ℃ of warm water bubble after 1 hour, 100 ℃ cook, after the cooling; The mass ratio of pressing 1.5:1 mixes soya bean with flour; 0.03% the soy sauce koji that adds the mixture gross mass is smart, cultivates 48 hours, adds 20% salt solution of 2 times of volumes again; The system of shining 100 days removes slag and gets oil reservoir and promptly get the oil pumping of fermenting.
Embodiment 2
The preparation method 2 of fermentation oil pumping
Get soya bean with 50 ℃ of warm water bubble after 1 hour, 100 ℃ cook, after the cooling; The mass ratio of pressing 1.5:1 mixes soya bean with flour; 0.04% the soy sauce koji that adds the mixture gross mass is smart, cultivates 40 hours, adds the salt solution of the 20wt% of 2 times of volumes again; 35 ℃ of insulations 30 days are removed slag and are got oil reservoir and promptly get the oil pumping of fermenting.
Embodiment 3
The preparation method 3 of fermentation oil pumping
Get soya bean with 50 ℃ of warm water bubble after 1 hour, 100 ℃ cook, after the cooling; The mass ratio of pressing 2:1 mixes soya bean with flour; 0.03% the soy sauce koji that adds the mixture gross mass is smart, cultivates 48 hours, adds the salt solution of the 18wt% of 3 times of volumes again; 40 ℃ of insulations 12 days are removed slag and are got oil reservoir and promptly get the oil pumping of fermenting.
Embodiment 4
The preparation method 4 of fermentation oil pumping
Get soya bean with 50 ℃ of warm water bubble after 1 hour, 100 ℃ cook, after the cooling; The mass ratio of pressing 1:1 mixes soya bean with flour; 0.05% the soy sauce koji that adds the mixture gross mass is smart, cultivates 40 hours, adds 20% salt solution of 2 times of volumes again; 45 ℃ of insulations 20 days are removed slag and are got oil reservoir and promptly get the oil pumping of fermenting.
Embodiment 5
The preparation method 5 of fermentation oil pumping
Get soya bean with 25 ℃ of warm water bubble after 5 hours, 100 ℃ cook, after the cooling; The mass ratio of pressing 3:1 mixes soya bean with flour; 0.04% the soy sauce koji that adds the mixture gross mass is smart, cultivates 40 hours, adds the salt solution of the 21wt% of 3 times of volumes again; 45 ℃ of insulations 20 days are removed slag and are got oil reservoir and promptly get the oil pumping of fermenting.
Embodiment 6
The preparation method 1 of aweto soy sauce
1) by the mass ratio of 1:6 Cordyceps militaris is cultivated residue and mixes with the fermentation oil pumping of embodiment 1,96 ℃ of boilings 1 hour, natural subsidence 6 days, filtration, get filtrate aweto soy sauce stoste.
2) in following mass parts ratio, get 73 parts of aweto soy sauce stostes, add 18 parts of white granulated sugars, 5 parts of salt, 1.5 parts of dark reddish brown, 2 parts of monosodium glutamates, disodium 5 '-ribonucleotide is allocated for 0.3 part, makes aweto soy sauce after the sterilization.
Embodiment 7
The preparation method 2 of aweto soy sauce
1) by the mass ratio of 1:7 Cordyceps militaris is cultivated residue and mixes with the fermentation oil pumping of embodiment 2,90 ℃ of boilings 1 hour, natural subsidence 6 days, filtration, get filtrate aweto soy sauce stoste.
2) in following mass parts ratio, get 76 parts of aweto soy sauce stostes, add 15 parts of maltose, 5 parts of salt, 1.5 parts of dark reddish brown, 2 parts of monosodium glutamates, disodium 5 '-ribonucleotide is allocated for 0.3 part, makes aweto soy sauce after the sterilization.
Embodiment 8
The preparation method 3 of aweto soy sauce
1) by the mass ratio of 1:8 Cordyceps militaris is cultivated residue and mixes with the fermentation oil pumping of embodiment 3,100 ℃ of boilings 1 hour, natural subsidence 6 days, filtration, get filtrate aweto soy sauce stoste.
2) in following mass parts ratio, get 75 parts of aweto soy sauce stostes, add 16 parts of maltose, 5 parts of salt, 1.5 parts of dark reddish brown, 3 parts of monosodium glutamates, inosine acid disodium is allocated for 0.3 part, makes aweto soy sauce after the sterilization.
Embodiment 9
The preparation method 4 of aweto soy sauce
1) by the mass ratio of 1:10 Cordyceps militaris is cultivated residue and mixes with the fermentation oil pumping of embodiment 4,96 ℃ of boilings 1 hour, natural subsidence 6 days, filtration, get filtrate aweto soy sauce stoste.
2) in following mass parts ratio, get 73 parts of aweto soy sauce stostes, add 18 parts of white granulated sugars, 5 parts of salt, 1.5 parts of dark reddish brown, 2 parts of monosodium glutamates, disodium succinate is allocated for 0.3 part, makes aweto soy sauce after the sterilization.
Embodiment 10
The preparation method 5 of aweto soy sauce
1) by the mass ratio of 1:7.5 Cordyceps militaris is cultivated residue and mixes with the fermentation oil pumping of embodiment 5,96 ℃ of boilings 2 hours, natural subsidence 6 days, filtration, get filtrate aweto soy sauce stoste.
2) in following mass parts ratio, get 78 parts of aweto soy sauce stostes, add 8 parts of HFCSs, 6 parts of maltose, 6 parts of salt, 1 part of dark reddish brown, 2 parts of monosodium glutamates, disodium 5 '-ribonucleotide is allocated for 0.3 part, makes aweto soy sauce after the sterilization.
Embodiment 11
The preparation method 6 of aweto soy sauce
1) by the mass ratio of 1:8.5 Cordyceps militaris is cultivated residue and mixes with the fermentation oil pumping of embodiment 3,96 ℃ of boilings 1 hour, natural subsidence 5 days, filtration, get filtrate aweto soy sauce stoste.
2) in following mass parts ratio, get 72 parts of aweto soy sauce stostes, add 8 parts of white granulated sugars, 8 parts of maltose, 8 parts of salt, 2 parts of dark reddish brown, 2 parts of monosodium glutamates, disodium 5 '-ribonucleotide is allocated for 0.5 part, makes aweto soy sauce after the sterilization.
Embodiment 12
The preparation method 7 of aweto soy sauce
1) by the mass ratio of 1:5 Cordyceps militaris is cultivated residue and mixes with the fermentation oil pumping of embodiment 5,96 ℃ of boilings 1 hour, natural subsidence 2 days, filtration, get filtrate aweto soy sauce stoste.
2) in following mass parts ratio, get 78 parts of aweto soy sauce stostes, add 8 parts of Aspartames, 6 parts of Sucraloses, 6 parts of salt, 1 part of dark reddish brown, 2 parts of monosodium glutamates, disodium 5 '-ribonucleotide is allocated for 0.3 part, makes aweto soy sauce after the sterilization.
With reference to the soy sauce national standard, GB2717-1996 " sauce sanitary standard " and GB18186-2000 " national standard makes soy sauce " estimate the aweto soy sauce that embodiment 5 ~ 8 makes.Wherein the appraise group that is made up of 10 senior appraise persons of organoleptic indicator carries out color and luster, fragrance, flavour, figure, estimates; Physical and chemical index is measured its amino-acid nitrogen (AN), total acid (TA), soluble saltless solid, full nitrogen; Reduced sugar, result such as table 1.The result shows, the aweto soy sauce of the present invention's preparation golden yellow bright, the Chinese caterpillar fungus flavor is strong, the figure is limpid glossy.Physical and chemical index all reaches the national standard requirement.
Table 1 evaluation analysis result
The aweto soy sauce for preparing through preparation method of the present invention is rich in multiple effective ingredients to the human body beneficial such as cordycepin, cordycepose, Chinese caterpillar fungus glucoside, and sauce is aromatic strongly fragrant, is fit to consumer demand more.
Above embodiment is merely and introduces preferred case of the present invention, and to those skilled in the art, any conspicuous variation and the improvement in the scope that does not deviate from spirit of the present invention, carried out all should be regarded as a part of the present invention.

Claims (6)

1. the preparation method of an aweto soy sauce comprises the steps:
1) Cordyceps militaris is cultivated residue and mix with the mass ratio of fermentation oil pumping by 1:5 ~ 10,90 ~ 100 ℃ of boilings were soaked after 1 ~ 2 hour 1 ~ 7 day, filtered, and got cleaner liquid, were aweto soy sauce stoste;
2) aweto soy sauce stoste through the allotment, sterilize aweto soy sauce.
2. the preparation method of aweto soy sauce according to claim 1 is characterized in that, the preparation method of said fermentation oil pumping is: soya bean is after steeping beans, cooking, cool off; Mass ratio by 1 ~ 3:1 mixes with flour; The soy sauce koji that adds 0.03 ~ 0.05wt% is smart, cultivates 40 ~ 48 hours, adds the salt solution of 18 ~ 21wt% of 2 ~ 3 times of volumes again; The system of shining 60 ~ 180 days or 30 ~ 50 ℃ of insulations 12 ~ 30 days are removed slag and are got oil reservoir and promptly get the oil pumping of fermenting.
3. the preparation method of aweto soy sauce according to claim 1; It is characterized in that; Step 2) concrete operations are: get aweto soy sauce stoste 72 ~ 78 mass parts; After adding salt 5 ~ 8 mass parts, sweetener 14 ~ 18 mass parts and flavoring agent 2.3 ~ 3.5 mass parts, dark reddish brown 1 ~ 2 mass parts were allocated, sterilization obtained aweto soy sauce.
4. the preparation method of aweto soy sauce according to claim 3 is characterized in that, said sweetener is white granulated sugar, HFCS, fructose, maltose, in the sugar any.
5. the preparation method of aweto soy sauce according to claim 3 is characterized in that, said flavoring agent is at least a in monosodium glutamate, inosinicacid and salt thereof, guanylic acid and salt thereof, butanedioic acid and the salt thereof.
6. the preparation method of aweto soy sauce according to claim 4 is characterized in that, said generation sugar be at least a in A-K sugar, Aspartame, the Sucralose.
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106942693A (en) * 2017-04-19 2017-07-14 马鞍山市十月丰食品有限公司 Dark soy sauce preparation method with anti-oxidation efficacy
CN107232575A (en) * 2016-03-28 2017-10-10 浙江泛亚生物医药股份有限公司 A kind of cicada fungus soy sauce
CN107467619A (en) * 2017-08-24 2017-12-15 宜智萱(天津)生物科技有限公司 A kind of preparation method of Chinese caterpillar fungus health soy sauce
CN108719935A (en) * 2017-04-24 2018-11-02 浙江泛亚生物医药股份有限公司 A kind of Cordyceps militaris soy sauce
CN108887659A (en) * 2018-09-28 2018-11-27 李影 A kind of soy sauce formula and preparation method thereof
CN109965256A (en) * 2017-12-27 2019-07-05 邓维国 A kind of preparation method and products obtained therefrom of integration of drinking and medicinal herbs Cordyceps militaris soy sauce

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107232575A (en) * 2016-03-28 2017-10-10 浙江泛亚生物医药股份有限公司 A kind of cicada fungus soy sauce
CN107232575B (en) * 2016-03-28 2020-11-10 浙江泛亚保健食品有限公司 Cordyceps cicadae soy sauce
CN106942693A (en) * 2017-04-19 2017-07-14 马鞍山市十月丰食品有限公司 Dark soy sauce preparation method with anti-oxidation efficacy
CN108719935A (en) * 2017-04-24 2018-11-02 浙江泛亚生物医药股份有限公司 A kind of Cordyceps militaris soy sauce
CN107467619A (en) * 2017-08-24 2017-12-15 宜智萱(天津)生物科技有限公司 A kind of preparation method of Chinese caterpillar fungus health soy sauce
CN109965256A (en) * 2017-12-27 2019-07-05 邓维国 A kind of preparation method and products obtained therefrom of integration of drinking and medicinal herbs Cordyceps militaris soy sauce
CN108887659A (en) * 2018-09-28 2018-11-27 李影 A kind of soy sauce formula and preparation method thereof

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