CN105124533A - Tricholoma matsutake-soybean sauce - Google Patents
Tricholoma matsutake-soybean sauce Download PDFInfo
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- CN105124533A CN105124533A CN201510454830.6A CN201510454830A CN105124533A CN 105124533 A CN105124533 A CN 105124533A CN 201510454830 A CN201510454830 A CN 201510454830A CN 105124533 A CN105124533 A CN 105124533A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 241000121219 Tricholoma Species 0.000 title abstract 6
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 54
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 37
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 31
- 244000068988 Glycine max Species 0.000 claims abstract description 31
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- PYMYPHUHKUWMLA-WDCZJNDASA-N arabinose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C=O PYMYPHUHKUWMLA-WDCZJNDASA-N 0.000 claims description 32
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 32
- 241000218989 Trichosanthes Species 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 9
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- 238000002360 preparation method Methods 0.000 claims description 7
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- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000011109 contamination Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
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- 230000000694 effects Effects 0.000 abstract description 21
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- 210000004369 blood Anatomy 0.000 abstract description 15
- 230000001603 reducing effect Effects 0.000 abstract description 9
- 230000036039 immunity Effects 0.000 abstract description 8
- 206010020772 Hypertension Diseases 0.000 abstract description 7
- 208000008589 Obesity Diseases 0.000 abstract description 7
- 229930006000 Sucrose Natural products 0.000 abstract description 7
- 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 abstract description 7
- 108010051210 beta-Fructofuranosidase Proteins 0.000 abstract description 7
- 201000010099 disease Diseases 0.000 abstract description 7
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 7
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- 150000002632 lipids Chemical class 0.000 abstract description 7
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- 206010028980 Neoplasm Diseases 0.000 abstract description 6
- 201000011510 cancer Diseases 0.000 abstract description 6
- 230000002401 inhibitory effect Effects 0.000 abstract description 4
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- SRBFZHDQGSBBOR-HWQSCIPKSA-N L-arabinopyranose Chemical compound O[C@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-HWQSCIPKSA-N 0.000 abstract 5
- 238000009825 accumulation Methods 0.000 abstract 1
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- 150000001413 amino acids Chemical class 0.000 description 5
- 241000233866 Fungi Species 0.000 description 4
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- 150000004676 glycans Chemical class 0.000 description 4
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- 235000013336 milk Nutrition 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 229920001282 polysaccharide Polymers 0.000 description 4
- 239000005017 polysaccharide Substances 0.000 description 4
- 108090000765 processed proteins & peptides Proteins 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 239000011149 active material Substances 0.000 description 3
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- 229920001184 polypeptide Polymers 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 102000003886 Glycoproteins Human genes 0.000 description 2
- 108090000288 Glycoproteins Proteins 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
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- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
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- 241000411851 herbal medicine Species 0.000 description 1
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- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
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- 230000000474 nursing effect Effects 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
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- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
The invention provides a tricholoma matsutake-soybean sauce. The tricholoma matsutake-soybean sauce comprises the following raw materials in parts by weight: 60-70 parts of soybeans, 20-25 parts of tricholoma matsutake, 10-12 parts of L-arabinose powder, 5-10 parts of salt,10-15 parts of radices trichosanthis, 5-8 parts of other flavoring agents and 10-15 parts of flour. The recipe adopted by the invention and the tricholoma matsutake-soybean sauce produced according to the method have the functions of reducing blood sugar, reducing blood pressure and reducing blood fat; the tricholoma matsutake-soybean sauce also has the effects of improving human immunity and resisting cancer; moreover, the tricholoma matsutake-soybean sauce has an excellent taste. The L-arabinose in the recipe is a sweetener with low calorie and is capable of suppressing saccharase activity in the human intestinal tract; thus, the L-arabinose has the function of inhibiting sucrose absorption. Moreover, the L-arabinose is also capable of inhibiting fat accumulation in body; thus the L-arabinose has the functions of preventing diseases such as obesity, hypertension and high blood lipid.
Description
Technical field
The present invention relates to the field of matsutake processing, be specifically related to a kind of matsutake soya sauce.
Background technology
Matsutake mainly originates in area, China Shangri-la, and being rich in protein, amino acid, unrighted acid, nucleic acid derivative, is a kind of famous and precious natural medicinal fungus.
Matsutake is a kind of rare famous and precious edible fungi of pure natural, is described as " king in bacterium ".After passing on from one to another in August, 1945 hiroshima bomb attack, the many cells microorganism of unique survival only has matsutake, and the current whole world all can not be cultivateeed.It is long in the high mountain forest land of cool temperature zone height above sea level more than 3500 meters.There was record Song dynasty " through the anxious book on Chinese herbal medicine of history card class business ".Research proves, matsutake is rich in protein, has 18 seed amino acids, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, nucleic acid derivative, the rare elements such as peptide matters.Another containing 3 kinds of precious active materials, being double-strand blazei polysaccharide, the unique cancer-resisting substance of matsutake polypeptide and the whole world---matsutakealcohol respectively, is natural medical fungus most precious in the world.Early August to the mid-October in matsutake autumn gathers, edible.Have special giving off a strong fragrance, mouthfeel is as abalone, and pole lubrication is tasty and refreshing.Matsutake contains 18 seed amino acids, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, 8 kinds of vitamins, 2 kinds of glycoprotein, abundant dietary fiber and various active enzymes, another containing 3 kinds of precious active materials, being double-strand blazei polysaccharide, the unique cancer-resisting substance of matsutake polypeptide and the whole world---matsutakealcohol respectively, is natural medical fungus most precious in the world.Matsutake is not only balanced in nutrition, sufficient, but also be improved immunity, anticancer antitumor, treatment diabetes and angiocardiopathy, anti-aging nursing face, short stomach protect the liver the multiple efficacies such as dirty.Matsutake is the natural nourishing category of globalization, and industry mainly concentrates on Europe and Japan, is domesticly still in the starting stage.
The main nutrient elements of matsutake comprises: 18 seed amino acids, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, 8 kinds of vitamins, 2 kinds of glycoprotein, abundant dietary fiber and various active enzymes, another containing 3 kinds of precious active materials, be double-strand blazei polysaccharide, the unique cancer-resisting substance of matsutake polypeptide and the whole world---matsutakealcohol respectively.Matsutake, because of balanced in nutrition, rich content, has the good reputation of natural nutrition treasure-house in the world.
Fresh matsutake, if shape umbrella, bright and lustrous, cap is brown, and stem is white, and all have fibrous fine hair scale, the delicate plumpness of bacterial context, delicious meat, is of close texture, and has strong special aroma.The nutritive value of matsutake is very high, is rich in the element such as thick protein, several amino acids, crude fat, crude fibre and vitamin B1, B2, vitamin C, nicotinic acid.It is documented, matsutake has radiation proof, keeps fit, beneficial stomach, pain relieving, the effect such as regulating qi-flowing for eliminating phlegm and expelling parasite.Modern medicine clinical trial shows, matsutake has specific function such as treatment diabetes and inhibition cancer cell propagation etc., the experiment of thousand former Wu youths (1969) of Japan shows, hot water extract's (blazei polysaccharide class material) of Tricholoma matsutake (lto et lmai) Singer sporophore up to 91.8%, is 70% to the inhibiting rate of EC to the inhibiting rate of little rat meat cancer S-180.In the place of origin of matsutake, matsutake is normally directly cooked edible by people, and taste is very delicious, but the absorption of its active ingredient is affected, and matsutake is wild mushroom, can not artificial growth, only in growth in summer, having spent this season does not just have, therefore, matsutake is processed, be made into and can preserve for a long time, be convenient for carrying and edible product, allow people take as required, give full play to the healthy nutritive value of matsutake, just seem and be necessary very much.
The milk that current people drink is various in style, as the yoghurt etc. of chocolate milk, high calcium milk, dimension B milk and various taste.All there is the various nutrient elements of needed by human body and the feature of applicable all ages and classes, different taste in these milk.
But as a kind of matsutake of herbal cuisine, owing to limiting to some extent time edible, such as first will by matsutake when fresh or use of copying or cook, what also have makes Chinese medicine decoction etc., and above-mentioned edible way brings certain trouble to drinking of consumer.
Summary of the invention
For above problems of the prior art, the invention provides a kind of matsutake soya sauce, conveniently to quote, and there is anticancer function.
The present invention is achieved by the following technical solutions:
A kind of matsutake soya sauce, the weight portion of its raw material is as follows:
Soya bean 60-70 weight portion, matsutake 20-25 weight portion, Arabinose powder 10-12 weight portion, salt 5-10 weight portion, root of Chinese trichosanthes 10-15 weight portion, other flavor enhancement 5-8 weight portion, flour 10-15 weight portion.
Further, other flavor enhancements described are one or more mixture of soy sauce, monosodium glutamate, fennel seeds, tangerine peel and ginger.
Its preparation method, comprises the following steps:
1) by after soya bean removal of contamination, soak with clear water and swell, cook to pasty state;
2) puddle even mutually by the soya bean of pasty state in step 1 and flour, fermentation becomes sauce beautiful jade;
3) will add the salt and other flavoring that take according to filling a prescription in sauce beautiful jade, and add the Arabinose powder and root of Chinese trichosanthes that take according to filling a prescription simultaneously wherein, and turn evenly, within second day, carry out turning over cylinder, later interval is stirred once for one day;
4) by the Arabinose in step 3 and salinization complete;
5) matsutake weighed according to formula is cleaned, cut into slices, dry, and the thickness of section is 2-4mm;
6) section of step 5 is added in the material after step 4L-arabinose and salinization completely, and transfer them to sealing in cylinder, shine 40 ~ 50 in the sun.
Beneficial effect of the present invention is: the formula that the present invention adopts and the matsutake soya sauce adopting said method manufacture to produce, and it has effect that is hypoglycemic, hypotensive and reducing blood lipid, and there is raising body immunity and anticancer effect simultaneously, and excellent taste, wherein Arabinose Arabinose, be low calorie sweetener, the activity of invertase in human body intestinal canal can be suppressed, therefore there is the effect suppressing sucrose to absorb; Arabinose can also suppress body fat to be piled up simultaneously, therefore has the function of the diseases such as control obesity, hypertension, high fat of blood.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with embodiment, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
Embodiment 1
The present embodiment provides a kind of matsutake soya sauce, and the weight portion of its raw material is as follows:
Soya bean 60 weight portion, matsutake 25 weight portion, Arabinose powder 10 weight portion, salt 5 weight portion, root of Chinese trichosanthes 15 weight portion, soy sauce 5 weight portion, flour 10 weight portion.
Its preparation method, comprises the following steps: first by after soya bean removal of contamination, soaks and swells, cook to pasty state with clear water; Puddle even mutually by the soya bean of aforementioned pasty state and flour again, fermentation becomes sauce beautiful jade; After will add in sauce beautiful jade according to the salt that takes and other flavoring of filling a prescription, and add the Arabinose powder and root of Chinese trichosanthes that take according to filling a prescription wherein simultaneously, and turn evenly, within second day, carry out turning over cylinder, later interval is stirred once for one day; Again by the Arabinose in aforementioned and salinization complete; After the matsutake weighed according to formula is cleaned, section, dry, and the thickness of section is 2-4mm; Finally section is added in the material after Arabinose and salinization completely, and transfer them to sealing in cylinder, shine 40 ~ 50 in the sun, therefore taste flavor is better, there is effect that is hypoglycemic, hypotensive and reducing blood lipid, and there is raising body immunity and anticancer effect simultaneously, and excellent taste, wherein, Arabinose Arabinose, be low calorie sweetener, the activity of invertase in human body intestinal canal can be suppressed, therefore there is the effect suppressing sucrose to absorb; Arabinose can also suppress body fat to be piled up simultaneously, therefore has the function of the diseases such as control obesity, hypertension, high fat of blood.
Embodiment 2
The present embodiment provides a kind of matsutake soya sauce, and the weight portion of its raw material is as follows:
Soya bean 62 weight portion, matsutake 20 weight portion, Arabinose powder 10 weight portion, salt 6 weight portion, root of Chinese trichosanthes 13 weight portion, soy sauce, tangerine peel and ginger 6 weight portion, flour 11 weight portion.
The matsutake soya sauce taste flavor that its preparation method can produce with reference to embodiment 1 is better, there is effect that is hypoglycemic, hypotensive and reducing blood lipid, and there is raising body immunity and anticancer effect simultaneously, and excellent taste, wherein, Arabinose Arabinose is low calorie sweetener, the activity of invertase in human body intestinal canal can be suppressed, therefore there is the effect suppressing sucrose to absorb; Arabinose can also suppress body fat to be piled up simultaneously, therefore has the function of the diseases such as control obesity, hypertension, high fat of blood.
Embodiment 3
The present embodiment provides a kind of matsutake soya sauce, and the weight portion of its raw material is as follows:
Soya bean 65 weight portion, matsutake 21 weight portion, Arabinose powder 11 weight portion, salt 7 weight portion, root of Chinese trichosanthes 11 weight portion, soy sauce and fennel seeds 7 weight portion, flour 12 weight portion.
The matsutake soya sauce taste flavor that its preparation method can produce with reference to embodiment 1 is better, there is effect that is hypoglycemic, hypotensive and reducing blood lipid, and there is raising body immunity and anticancer effect simultaneously, and excellent taste, wherein, Arabinose Arabinose is low calorie sweetener, the activity of invertase in human body intestinal canal can be suppressed, therefore there is the effect suppressing sucrose to absorb; Arabinose can also suppress body fat to be piled up simultaneously, therefore has the function of the diseases such as control obesity, hypertension, high fat of blood.
Embodiment 4
The present embodiment provides a kind of matsutake soya sauce, and the weight portion of its raw material is as follows:
Soya bean 68 weight portion, matsutake 23 weight portion, Arabinose powder 11 weight portion, salt 8 weight portion, root of Chinese trichosanthes 10 weight portion, soy sauce and monosodium glutamate 8 weight portion, flour 14 weight portion.
The matsutake soya sauce taste flavor that its preparation method can produce with reference to embodiment 1 is better, there is effect that is hypoglycemic, hypotensive and reducing blood lipid, and there is raising body immunity and anticancer effect simultaneously, and excellent taste, wherein, Arabinose Arabinose is low calorie sweetener, the activity of invertase in human body intestinal canal can be suppressed, therefore there is the effect suppressing sucrose to absorb; Arabinose can also suppress body fat to be piled up simultaneously, therefore has the function of the diseases such as control obesity, hypertension, high fat of blood.
Embodiment 5
The present embodiment provides a kind of matsutake soya sauce, and the weight portion of its raw material is as follows:
Soya bean 70 weight portion, matsutake 22 weight portion, Arabinose powder 12 weight portion, salt 10 weight portion, root of Chinese trichosanthes 12 weight portion, mixture 8 weight portion of soy sauce, monosodium glutamate, fennel seeds, tangerine peel and ginger, flour 15 weight portion.
The matsutake soya sauce taste flavor that its preparation method can produce with reference to embodiment 1 is better, there is effect that is hypoglycemic, hypotensive and reducing blood lipid, and there is raising body immunity and anticancer effect simultaneously, and excellent taste, wherein, Arabinose Arabinose is low calorie sweetener, the activity of invertase in human body intestinal canal can be suppressed, therefore there is the effect suppressing sucrose to absorb; Arabinose can also suppress body fat to be piled up simultaneously, therefore has the function of the diseases such as control obesity, hypertension, high fat of blood.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any amendments done within the spirit and principles in the present invention, equivalent replacement and improvement etc., all should be included within protection scope of the present invention.
Claims (3)
1. a matsutake soya sauce, is characterized in that: the weight portion of its raw material is as follows:
Soya bean 60-70 weight portion, matsutake 20-25 weight portion, Arabinose powder 10-12 weight portion, salt 5-10 weight portion, root of Chinese trichosanthes 10-15 weight portion, other flavor enhancement 5-8 weight portion, flour 10-15 weight portion.
2. a kind of matsutake soya sauce according to claim 1, is characterized in that: other flavor enhancements described are one or more mixture of soy sauce, monosodium glutamate, fennel seeds, tangerine peel and ginger.
3. the preparation method of a kind of matsutake soya sauce according to claim 1, is characterized in that: it comprises the following steps:
1) by after soya bean removal of contamination, soak with clear water and swell, cook to pasty state;
2) puddle even mutually by the soya bean of pasty state in step 1 and flour, fermentation becomes sauce beautiful jade;
3) will add the salt and other flavoring that take according to filling a prescription in sauce beautiful jade, and add the Arabinose powder and root of Chinese trichosanthes that take according to filling a prescription simultaneously wherein, and turn evenly, within second day, carry out turning over cylinder, later interval is stirred once for one day;
4) by the Arabinose in step 3 and salinization complete;
5) matsutake weighed according to formula is cleaned, cut into slices, dry, and the thickness of section is 2-4mm;
6) section of step 5 is added in the material after step 4L-arabinose and salinization completely, and transfer them to sealing in cylinder, shine 40 ~ 50 in the sun.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510454830.6A CN105124533A (en) | 2015-07-28 | 2015-07-28 | Tricholoma matsutake-soybean sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510454830.6A CN105124533A (en) | 2015-07-28 | 2015-07-28 | Tricholoma matsutake-soybean sauce |
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| CN201510454830.6A Pending CN105124533A (en) | 2015-07-28 | 2015-07-28 | Tricholoma matsutake-soybean sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651854A (en) * | 2018-05-03 | 2018-10-16 | 湖北工业大学 | A kind of preparation method of low AGEs soya sauces |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001029009A (en) * | 1999-07-23 | 2001-02-06 | Hidaka Shoji Kk | Tricholoma matsutake preserved in miso |
| KR100736170B1 (en) * | 2006-06-21 | 2007-07-06 | 황형근 | Manufacturing method of soybean paste |
| CN103892253A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Nutrition-rich black soybean mushroom sauce and preparation method thereof |
-
2015
- 2015-07-28 CN CN201510454830.6A patent/CN105124533A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001029009A (en) * | 1999-07-23 | 2001-02-06 | Hidaka Shoji Kk | Tricholoma matsutake preserved in miso |
| KR100736170B1 (en) * | 2006-06-21 | 2007-07-06 | 황형근 | Manufacturing method of soybean paste |
| CN103892253A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Nutrition-rich black soybean mushroom sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651854A (en) * | 2018-05-03 | 2018-10-16 | 湖北工业大学 | A kind of preparation method of low AGEs soya sauces |
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