CN103519134A - Processing method of agrocybe aegirit soy sauce - Google Patents
Processing method of agrocybe aegirit soy sauce Download PDFInfo
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- CN103519134A CN103519134A CN201310490745.6A CN201310490745A CN103519134A CN 103519134 A CN103519134 A CN 103519134A CN 201310490745 A CN201310490745 A CN 201310490745A CN 103519134 A CN103519134 A CN 103519134A
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- agrocybe
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- 241000222532 Agrocybe Species 0.000 title claims abstract description 44
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 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 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims description 3
- 239000005864 Sulphur Substances 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 2
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- AGPKZVBTJJNPAG-WHFBIAKZSA-N L-isoleucine Chemical compound CC[C@H](C)[C@H](N)C(O)=O AGPKZVBTJJNPAG-WHFBIAKZSA-N 0.000 description 1
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229960000310 isoleucine Drugs 0.000 description 1
- AGPKZVBTJJNPAG-UHFFFAOYSA-N isoleucine Natural products CCC(C)C(N)C(O)=O AGPKZVBTJJNPAG-UHFFFAOYSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229930182817 methionine Natural products 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a processing method of agrocybe aegirit soy sauce. The processing method is characterized by adopting the processing steps such as step (I) raw material treatment, step (II) soy sauce preparation, step (III) packaging and the like. The agrocybe aegirit soy sauce prepared by the processing method is delicious in taste, can promote appetite and has a health care function of agrocybe aegirit. The method is simple in preparation, is easy in control of process, can achieve large-scale production and can meet the requirements of markets.
Description
Technical field
The invention belongs to food processing field, being specifically related to is a kind of processing method of agrocybe soy sauce.
Background technology
Soy sauce, the liquid flavoring of brewageing with beans, wheat, wheat bran.Color and luster bronzing, has unique sauce fragrant, and flavour is delicious, helps lend some impetus to appetite, is Chinese traditional condiment.Soy sauce is commonly called as soy sauce, mainly by soybean, starch, wheat, salt, through liquefaction, the brew of fermentation supervisor, is formed.The comparison of ingredients of soy sauce is complicated, except the composition of salt, also has the compositions such as several amino acids, carbohydrate, organic acid, pigment and spices.Take saline taste as main, also have delicate flavour, fragrance etc.It can increase and improve the taste of dish, can also increase or change the color and luster of dish.
Agrocybe, was a kind of wild gill fungus bacterium of domestic high mountains and dense forests area, Guangchang, Jiangxi tea tree root and stem of certain plants portion growth originally, was collection high protein, low fat, low sugar part, the health care dietotherapy nuisanceless edible health bacterium of pure natural.Through optimization the agrocybe of improvement, cover tender handle crisp, the pure delicate fragrance of taste, excellent taste, can be cooked into various delicious foods, and its nutritive value surpasses other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.
18 seed amino acids that agrocybe contains needed by human body, particularly contain the nutritional labelings such as 8 seed amino acids that human body can not synthesize, glucan, mycoprotein, carbohydrate, also have abundant B family vitamin and multi mineral prime element, if the elements such as iron, potassium, zinc, selenium are all higher than other mushroom.The traditional Chinese medical science thinks that this mushroom has kidney tonifying, diuresis, controls the effects such as soreness of waist pain, excreting dampness, invigorating the spleen, antidiarrheal, is hypertension, cardiovascular and obesity patient's ultimate food.Its delicious flavour, tender and crisp good to eat, there is again good health-care effect, be one of delicious rare edible mushroom.Agrocybe is nutritious, and protein content is up to 19.55%.In contained protein, have 18 seed amino acids, what wherein content was the highest is that methionine accounts for 2.49%, is secondly glutamic acid, asparatate, isoleucine, glycine and alanine.Total amino acid content is 16.86%.8 seed amino acid content of needed by human are complete, and have the mineral elements such as abundant B family vitamin and potassium, sodium, calcium, magnesium, iron, zinc.
The object of the invention is to provide a kind of agrocybe soy sauce, cater to the pursuit that more consumers suit one's taste, improve people's preference, more can obtain consumer's welcome.
Summary of the invention
The object of the present invention is to provide a kind of processing method of agrocybe soy sauce.
The object of the invention is to be achieved through the following technical solutions:
A processing method for agrocybe soy sauce, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose non-sulphur smoke, without going mouldy, 1 kilogram of the agrocybe dry product of free from extraneous odour, add 10 kilograms, water or choose 1 kilogram of bright agrocybe, add 5 kilograms, water, at 70-80 ℃, heat 1 hour, elimination residue, obtains agrocybe hot water extracting liquid, standby;
The preparation of step (two) soy sauce:
Get the common double centner that makes soy sauce, add 10 kilograms of agrocybe hot water extracting liquid, 3 kilograms of sucrose, 240 grams, Chinese prickly ash, 240 grams, pepper, 180 grams of anises, 75 grams, cassia bark, 2.5 kilograms of ginger, at 90 ℃, heat 1 hour, filter, the anticorrisive agent that adds 0.15%-0.4%, obtains agrocybe soy sauce;
Step (three) packing:
The agrocybe soy sauce that step (two) is made carries out sterilization 15 minutes at 100 ℃, packs Clear glass bottles and jars vacuum or nitrogen-filled packaging while being cooled to 90 ℃ into, obtains agrocybe soy sauce finished product.
Described a kind of agrocybe soy sauce is made by above-mentioned preparation method.
Beneficial effect of the present invention
1, the agrocybe soy sauce that prepared by the present invention, delicious flavour, can promote appetite, and has the health care of agrocybe.
2, the inventive method is made simply, and technique is easily controlled, can large-scale production, can meet the demand in market.
The specific embodiment
Following examples are only to further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
Choose non-sulphur smoke, without going mouldy, 1 kilogram of the agrocybe dry product of free from extraneous odour, add 10 kilograms, water, at 80 ℃, heat 1 hour, elimination residue, obtains agrocybe hot water extracting liquid, standby; Get the common double centner that makes soy sauce, add 10 kilograms of agrocybe hot water extracting liquid, 3 kilograms of sucrose, 240 grams, Chinese prickly ash, 240 grams, pepper, 180 grams of anises, 75 grams, cassia bark, 2.5 kilograms of ginger, at 90 ℃, heat 1 hour, filter, add 0.25% anticorrisive agent, obtain agrocybe soy sauce; The agrocybe soy sauce making is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack Clear glass bottles and jars vacuum packaging into, obtain agrocybe soy sauce finished product.
Embodiment 2
Choose 1 kilogram of bright agrocybe, add 5 kilograms, water, heat 1 hour at 70 ℃, elimination residue, obtains agrocybe hot water extracting liquid, standby; Get the common double centner that makes soy sauce, add 10 kilograms of agrocybe hot water extracting liquid, 3 kilograms of sucrose, 240 grams, Chinese prickly ash, 240 grams, pepper, 180 grams of anises, 75 grams, cassia bark, 2.5 kilograms of ginger, at 90 ℃, heat 1 hour, filter, add 0.35% anticorrisive agent, obtain agrocybe soy sauce; The agrocybe soy sauce making is carried out to sterilization 15 minutes at 100 ℃, while being cooled to 90 ℃, pack Clear glass bottles and jars nitrogen-filled packaging into, obtain agrocybe soy sauce finished product.
Claims (2)
1. a processing method for agrocybe soy sauce, is characterized in that, it comprises following processing step:
Step (one) raw material is processed:
Choose non-sulphur smoke, without going mouldy, 1 kilogram of the agrocybe dry product of free from extraneous odour, add 10 kilograms, water or choose 1 kilogram of bright agrocybe, add 5 kilograms, water, at 70-80 ℃, heat 1 hour, elimination residue, obtains agrocybe hot water extracting liquid;
The preparation of step (two) soy sauce:
Get the common double centner that makes soy sauce, add 10 kilograms of agrocybe hot water extracting liquid, 3 kilograms of sucrose, 240 grams, Chinese prickly ash, 240 grams, pepper, 180 grams of anises, 75 grams, cassia bark, 2.5 kilograms of ginger, at 90 ℃, heat 1 hour, filter, the anticorrisive agent that adds 0.15%-0.4%, obtains agrocybe soy sauce;
Step (three) packing:
The agrocybe soy sauce that step (two) is made carries out sterilization 15 minutes at 100 ℃, packs Clear glass bottles and jars vacuum or nitrogen-filled packaging while being cooled to 90 ℃ into, obtains agrocybe soy sauce finished product.
2. the method for claim 1 obtains agrocybe soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490745.6A CN103519134A (en) | 2013-10-20 | 2013-10-20 | Processing method of agrocybe aegirit soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310490745.6A CN103519134A (en) | 2013-10-20 | 2013-10-20 | Processing method of agrocybe aegirit soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519134A true CN103519134A (en) | 2014-01-22 |
Family
ID=49921771
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310490745.6A Pending CN103519134A (en) | 2013-10-20 | 2013-10-20 | Processing method of agrocybe aegirit soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519134A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223003A (en) * | 2014-10-15 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of agrocybe cylindracea soy sauce |
| CN104305135A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of agrocybe cylindracea health soybean sauce |
| CN106174406A (en) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | The manufacture method of mushroom soy sauce |
-
2013
- 2013-10-20 CN CN201310490745.6A patent/CN103519134A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305135A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of agrocybe cylindracea health soybean sauce |
| CN104223003A (en) * | 2014-10-15 | 2014-12-24 | 哈尔滨艾克尔食品科技有限公司 | Preparation method of agrocybe cylindracea soy sauce |
| CN106174406A (en) * | 2016-08-19 | 2016-12-07 | 浙江百兴食品有限公司 | The manufacture method of mushroom soy sauce |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |
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| WD01 | Invention patent application deemed withdrawn after publication |