CN104305135A - Making method of agrocybe cylindracea health soybean sauce - Google Patents
Making method of agrocybe cylindracea health soybean sauce Download PDFInfo
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- CN104305135A CN104305135A CN201410533734.6A CN201410533734A CN104305135A CN 104305135 A CN104305135 A CN 104305135A CN 201410533734 A CN201410533734 A CN 201410533734A CN 104305135 A CN104305135 A CN 104305135A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 244000068988 Glycine max Species 0.000 title abstract 5
- 235000010469 Glycine max Nutrition 0.000 title abstract 5
- 244000045069 Agrocybe aegerita Species 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 4
- 241000222532 Agrocybe Species 0.000 claims abstract description 32
- 235000013409 condiments Nutrition 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 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
- 239000007788 liquid Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 210000004907 gland Anatomy 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000005352 clarification Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000005119 centrifugation Methods 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000010276 construction Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 239000012530 fluid Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000004611 garlic Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000004213 low-fat Nutrition 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000007882 cirrhosis Effects 0.000 description 1
- 208000019425 cirrhosis of liver Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- 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)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention discloses a making method of agrocybe cylindracea health soybean sauce, belonging to the field of food processing. The making method is characterized in that a processing technology flow including the steps of processing raw materials, filtering and concentrating, neutralizing condiments, blending, clarifying and sterilizing, and bottling to obtain the finished product. The making method disclosed by the invention has the beneficial effects that the agrocybe cylindraea health soybean sauce is brown in color and cluster, has special aroma and flavor of agrocybe cylindracea, is rich in nutrients and fresh in mouthfeel and has the functions of delaying senescence, keeping young, nourishing skin and lowering cholesterol. The agrocybe cylindracea health soybean sauce is purely natural nuisanceless soybean sauce which is convenient to eat and unique in flavor and integrates high protein, low fat, low sugar as well as health and dietary therapy.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of agrocybe health-care sauce.
Background technology
The tender handle of tea tree lid is crisp, the pure delicate fragrance of taste, and excellent taste, can be cooked into various delicious food, and its nutritive value exceedes other edible mushrooms such as mushroom, belongs to high-grade edible mushroom.It contains the trace element of rich in protein and multiple needed by human.Agrocybe is soft fragrant and sweet, and dry mushroom is tasty, and fragrance overflows, and cook, boil, explode, fry all suitable, meat and vegetables assistant is joined and all can be become delicacies, is collect high protein, low fat, low sugar part, and keep healthy the nuisanceless edible health bacterium of dietotherapy pure natural.Agrocybe is the anti-health food curing cold, reduce cholesterol, prevent and treat cirrhosis and have antitumaous effect still.
Because agrocybe economic benefit is not high, employing agrocybe is raw material, for being processed into the comprehensive utilization that agrocybe health-care sauce can realize agrocybe raw material, instant, and being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem improving agrocybe economic worth, a kind of preparation method of agrocybe health-care sauce is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for agrocybe health-care sauce, is characterized in that: adopt Feedstock treating → filtering and concentrating → in and condiment → allotment exchange → clarification sterilization → bottling → finished product, concrete operation step is:
(1) Feedstock treating: the agrocybe of cleaning draining is poured in time in the jacketed pan boiling water filling 0.5% citric acid solution and completed, the water that completes of agrocybe is heated to 85 DEG C for subsequent use, add and hanker adding 0.08% sodium pyrosulfite and carry out protecting look;
(2) filtering and concentrating: by the heat-treated water that completes, through 80 mesh screen, chip under removal mushroom remains and other impurity, filtered fluid is sucked in vacuum concentration pan and concentrates, vacuum is 75-80 kPa, steam pressure is 200-210 kPa, and temperature is 75-80 DEG C, is concentrated into when soluble solid content is 25% and takes the dish out of the pot;
(3) in and condiment: add the NaOH of 0.28%, adjust ph is to 6-7, filter, then cassia bark is baked to dry defocused pulverizing, then mixes with fennel, extra large sky green pepper, pepper, old ginger and garlic condiment, bind up with gauze with 6 layers, be placed in pot the infusion that adds water, get its juice, add appropriate dark reddish brown and monosodium glutamate, make flavouring liquid for subsequent use;
(4) exchange is allocated: get the agrocybe solution 50-55 kilogram that concentration is 30%, be placed in stainless steel jacketed pan, add the edible alcohol of 4-5 kilogram, heating is also constantly stirred, add one-level soy sauce 15-20 kilogram and above-mentioned flavouring liquid 800 grams, refined salt 3 kilograms after boiling, continue to be heated to 95-100 DEG C;
(5) clarify sterilization: agrocybe aegirit soy sauce good for exchange is carried out centrifugation, remove particulate wherein and impurity, get supernatant and carry out sterilization, temperature 85 DEG C, constant temperature 25-30 minute;
(6) bottling gland: the Sodium Benzoate anticorrisive agent adding the sauce scale of construction 0.03% in the sauce liquid of clarification, stirs rear bottling, gland, code, be finished product.
Beneficial effect: product of the present invention is that color and luster is yellowish-brown, there is peat-reek and the flavour of agrocybe, this product is not only nutritious, tasty mouthfeel, also can play delay senility, effect of beauty and skin care, norcholesterol, and instant, unique flavor is collection high protein, low fat, low sugar part, the non-harmful soy sauce of health care dietotherapy pure natural.
Detailed description of the invention
Embodiment 1
:
A preparation method for agrocybe health-care sauce, concrete operation step is:
(1) Feedstock treating: the agrocybe of cleaning draining is poured in time in the jacketed pan boiling water filling 0.6% citric acid solution and completed, the water that completes of agrocybe is heated to 75 DEG C for subsequent use, add and hanker adding 0.02% sodium pyrosulfite and carry out protecting look;
(2) filtering and concentrating: by the heat-treated water that completes, through 120 mesh screen, chip under removal mushroom remains and other impurity, filtered fluid is sucked in vacuum concentration pan and concentrates, vacuum is 55 kPas, steam pressure is 180 kPas, and temperature is 85 DEG C, is concentrated into when soluble solid content is 15% and takes the dish out of the pot;
(3) in and condiment: add the NaOH of 0.16%, adjust ph is to 7-8, filter, then cassia bark is baked to dry defocused pulverizing, then mixes with fennel, extra large sky green pepper, pepper, old ginger and garlic condiment, bind up with gauze with 8 layers, be placed in pot the infusion that adds water, get its juice, add appropriate dark reddish brown and monosodium glutamate, make flavouring liquid for subsequent use;
(4) exchange is allocated: get the agrocybe solution 45 kilograms that concentration is 35%, be placed in stainless steel jacketed pan, add the edible alcohol of 3 kilograms, heating is also constantly stirred, add one-level soy sauce 30 kilograms and above-mentioned flavouring liquid 600 grams, refined salt 4 kilograms after boiling, continue to be heated to 85 DEG C;
(5) clarify sterilization: agrocybe aegirit soy sauce good for exchange is carried out centrifugation, remove particulate wherein and impurity, get supernatant and carry out sterilization, temperature 95 DEG C, constant temperature 35 minutes;
(6) bottling gland: the Sodium Benzoate anticorrisive agent adding the sauce scale of construction 0.01% in the sauce liquid of clarification, stirs rear bottling, gland, code, be finished product.
Embodiment 2
:
A preparation method for agrocybe health-care sauce, concrete operation step is:
(1) Feedstock treating: the agrocybe of cleaning draining is poured in time in the jacketed pan boiling water filling 0.35% citric acid solution and completed, the water that completes of agrocybe is heated to 100 DEG C for subsequent use, add and hanker adding 0.2% sodium pyrosulfite and carry out protecting look;
(2) filtering and concentrating: by the heat-treated water that completes, through 180 mesh screen, chip under removal mushroom remains and other impurity, filtered fluid is sucked in vacuum concentration pan and concentrates, vacuum is 60 kPas, steam pressure is 150 kPas, and temperature is 65 DEG C, is concentrated into when soluble solid content is 18% and takes the dish out of the pot;
(3) in and condiment: add the NaOH of 0.07%, adjust ph to 7.5, filter, then dried orange peel is baked to dry defocused pulverizing, then mixes with fennel, Chinese prickly ash, pepper, old ginger and garlic condiment, bind up with gauze with 3 layers, be placed in pot the infusion that adds water, get its juice, add appropriate dark reddish brown and monosodium glutamate, make flavouring liquid for subsequent use;
(4) exchange is allocated: get the agrocybe solution 60 kilograms that concentration is 45%, be placed in stainless steel jacketed pan, add the edible alcohol of 2 kilograms, heating is also constantly stirred, add one-level soy sauce 25 kilograms and above-mentioned flavouring liquid 300 grams, refined salt 6 kilograms after boiling, continue to be heated to 100 DEG C;
(5) clarify sterilization: agrocybe aegirit soy sauce good for exchange is carried out centrifugation, remove particulate wherein and impurity, get supernatant and carry out sterilization, temperature 85 DEG C, constant temperature 25-30 minute;
(6) bottling gland: the potassium sorbate anticorrisive agent adding the sauce scale of construction 0.23% in the sauce liquid of clarification, stirs rear bottling, gland, code, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for agrocybe health-care sauce, is characterized in that: adopt Feedstock treating → filtering and concentrating → in and condiment → allotment exchange → clarification sterilization → bottling → finished product, concrete operation step is:
(1) Feedstock treating: the agrocybe of cleaning draining is poured in time in the jacketed pan boiling water filling 0.5% citric acid solution and completed, the water that completes of agrocybe is heated to 85 DEG C for subsequent use, add and hanker adding 0.08% sodium pyrosulfite and carry out protecting look;
(2) filtering and concentrating: by the heat-treated water that completes, through 80 mesh screen, chip under removal mushroom remains and other impurity, filtered fluid is sucked in vacuum concentration pan and concentrates, vacuum is 75-80 kPa, steam pressure is 200-210 kPa, and temperature is 75-80 DEG C, is concentrated into when soluble solid content is 25% and takes the dish out of the pot;
(3) in and condiment: add the NaOH of 0.28%, adjust ph is to 6-7, filter, then cassia bark is baked to dry defocused pulverizing, then mixes with fennel, extra large sky green pepper, pepper, old ginger and garlic condiment, bind up with gauze with 6 layers, be placed in pot the infusion that adds water, get its juice, add appropriate dark reddish brown and monosodium glutamate, make flavouring liquid for subsequent use;
(4) exchange is allocated: get the agrocybe solution 50-55 kilogram that concentration is 30%, be placed in stainless steel jacketed pan, add the edible alcohol of 4-5 kilogram, heating is also constantly stirred, add one-level soy sauce 15-20 kilogram and above-mentioned flavouring liquid 800 grams, refined salt 3 kilograms after boiling, continue to be heated to 95-100 DEG C;
(5) clarify sterilization: agrocybe aegirit soy sauce good for exchange is carried out centrifugation, remove particulate wherein and impurity, get supernatant and carry out sterilization, temperature 85 DEG C, constant temperature 25-30 minute;
(6) bottling gland: the Sodium Benzoate anticorrisive agent adding the sauce scale of construction 0.03% in the sauce liquid of clarification, stirs rear bottling, gland, code, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533734.6A CN104305135A (en) | 2014-10-11 | 2014-10-11 | Making method of agrocybe cylindracea health soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533734.6A CN104305135A (en) | 2014-10-11 | 2014-10-11 | Making method of agrocybe cylindracea health soybean sauce |
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| Publication Number | Publication Date |
|---|---|
| CN104305135A true CN104305135A (en) | 2015-01-28 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410533734.6A Pending CN104305135A (en) | 2014-10-11 | 2014-10-11 | Making method of agrocybe cylindracea health soybean sauce |
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| Country | Link |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266125A (en) * | 2015-11-16 | 2016-01-27 | 栾培培 | Preparing method for passion fruit healthcare soybean sauce |
| CN105559015A (en) * | 2015-12-19 | 2016-05-11 | 李新福 | Soybean sauce with beautifying and skincare function and production method thereof |
| CN105559014A (en) * | 2015-12-19 | 2016-05-11 | 李新福 | Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce |
| CN105852040A (en) * | 2016-05-30 | 2016-08-17 | 周家勃 | Making method of coprinus comatus seasoning soybean sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070166320A1 (en) * | 2004-08-13 | 2007-07-19 | Kazuo Yamazaki | Agent for preventing/ameliorating diabetes and functional food for preventing/ameliorating diabetes |
| CN103519134A (en) * | 2013-10-20 | 2014-01-22 | 张路 | Processing method of agrocybe aegirit soy sauce |
-
2014
- 2014-10-11 CN CN201410533734.6A patent/CN104305135A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070166320A1 (en) * | 2004-08-13 | 2007-07-19 | Kazuo Yamazaki | Agent for preventing/ameliorating diabetes and functional food for preventing/ameliorating diabetes |
| CN103519134A (en) * | 2013-10-20 | 2014-01-22 | 张路 | Processing method of agrocybe aegirit soy sauce |
Non-Patent Citations (1)
| Title |
|---|
| 丁湖广，丁荣峰，丁荣辉: "《食用菌加工新技术与营销》", 31 August 2010 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266125A (en) * | 2015-11-16 | 2016-01-27 | 栾培培 | Preparing method for passion fruit healthcare soybean sauce |
| CN105559015A (en) * | 2015-12-19 | 2016-05-11 | 李新福 | Soybean sauce with beautifying and skincare function and production method thereof |
| CN105559014A (en) * | 2015-12-19 | 2016-05-11 | 李新福 | Soybean sauce with functions of tonifying kidney and spleen and preparation method of soybean sauce |
| CN105852040A (en) * | 2016-05-30 | 2016-08-17 | 周家勃 | Making method of coprinus comatus seasoning soybean sauce |
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