CN105266125A - Preparing method for passion fruit healthcare soybean sauce - Google Patents
Preparing method for passion fruit healthcare soybean sauce Download PDFInfo
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- CN105266125A CN105266125A CN201510778153.3A CN201510778153A CN105266125A CN 105266125 A CN105266125 A CN 105266125A CN 201510778153 A CN201510778153 A CN 201510778153A CN 105266125 A CN105266125 A CN 105266125A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 244000288157 Passiflora edulis Species 0.000 title abstract description 7
- 235000000370 Passiflora edulis Nutrition 0.000 title abstract description 7
- 238000000034 method Methods 0.000 title abstract 5
- 244000068988 Glycine max Species 0.000 title abstract 4
- 235000010469 Glycine max Nutrition 0.000 title abstract 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 238000005352 clarification Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000182264 Lucuma nervosa Species 0.000 claims description 27
- 235000000564 Lucuma nervosa Nutrition 0.000 claims description 27
- 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
- 239000007788 liquid Substances 0.000 claims description 12
- 235000013409 condiments Nutrition 0.000 claims description 9
- 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
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 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
- 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
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid 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
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000000902 Diospyros discolor Species 0.000 claims description 2
- 235000003115 Diospyros discolor Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract 2
- 230000003796 beauty Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 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
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 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
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241000218996 Passiflora Species 0.000 description 1
- 235000011925 Passiflora alata Nutrition 0.000 description 1
- 235000011922 Passiflora incarnata Nutrition 0.000 description 1
- 235000013750 Passiflora mixta Nutrition 0.000 description 1
- 235000013731 Passiflora van volxemii Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparing method for passion fruit healthcare soybean sauce and belongs to the field of food processing. The preparing method is characterized in that the processing technological process of raw material treatment, filtration and concentration, neutralizing and material mixing, blending and adding, clarification and sterilization, bottling and finished product forming is adopted. The preparing method has the advantages that the passion fruit healthcare soybean sauce is tawny in color, has the special fragrance and taste of passion fruits, is rich in nutrition easy to digest and capable of improving the immunity of the human body and has the healthcare effects of maintaining beauty and keeping young, encouraging production of body fluids to extinguish thirst, preventing phlegm from forming and stopping coughing, invigorating the circulation of blood and building the body, delaying senescence and the like. The soybean sauce is convenient to eat, suitable for people of all ages, capable of integrating health care and food therapy, pure natural and nuisanceless.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of a kind of egg fruit health-care sauce.
Background technology
Egg fruit is the herbaceous species plant of Passifloraceae Passiflora, another name passion fruit, passionflower, foreign pomegranate etc.According to open source literature, passion fruit is rich in the several amino acids of needed by human body, vitamin, carrotene and trace element.All containing abundant more than the 60 kind of fragrance ingredient such as pectin, Tea Polyphenols, B race, C family vitamin, glucose, organic acid in pulp and pericarp.
Adopt egg fruit be raw material, for be processed into egg fruit health-care sauce can realize to egg fruit raw material comprehensive utilization, instant, and be convenient to storage, improve its economic worth and nutritive value.
Summary of the invention
The object of the invention is the problem improving egg fruit economic worth, the preparation method of a kind of egg fruit health-care sauce is provided.
The present invention solves the technical scheme that its technical problem takes:
Egg fruit health-care sauce a preparation method, it 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 egg fruit of cleaning draining and appropriate fig, butter fruit are poured in time in the jacketed pan boiling water filling 0.2-0.4% malic acid solution and complete, the water that completes of raw material is heated to 100 DEG C for subsequent use, add and hanker adding 0.25% 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 egg fruit is residual 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 egg fruit 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: egg jam oil 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.
Beneficial effect: product of the present invention is that color and luster is yellowish-brown, have peat-reek and the flavour of egg fruit, this product is not only nutritious, is easy to digestion, also can improve body immunity, there is beautifying face and moistering lotion, promote the production of body fluid to quench thirst, preventing phlegm from forming and stopping coughing, invigorate blood circulation and the health-care effect such as to keep fit, delay senility.Instant, all-ages, the non-harmful soy sauce of health care dietotherapy pure natural.
Detailed description of the invention
Embodiment 1
:
A preparation method for egg fruit health-care sauce, concrete operation step is:
(1) Feedstock treating: the egg fruit of cleaning draining is poured in time in the jacketed pan boiling water filling 0.2-0.4% malic acid solution and completes, the water that completes of egg fruit is heated to 90 DEG C for subsequent use, add and hanker adding 0.25% sodium pyrosulfite and carry out protecting look;
(2) filtering and concentrating: by the heat-treated water that completes, through 160 mesh screen, chip under removal egg fruit is residual and other impurity, filtered fluid is sucked in vacuum concentration pan and concentrates, vacuum is 45-55 kPa, steam pressure is 120-140 kPa, and temperature is 90 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 7.4, filter, then dried orange peel is baked to dry defocused pulverizing, then mixes with anise, capsicum, Chinese prickly ash, old ginger and thirteen spices material, bind up with gauze with 2 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 egg fruit solution 65 kilograms that concentration is 50%, be placed in stainless steel jacketed pan, add the edible alcohol of 6 kilograms, heating is also constantly stirred, add one-level soy sauce 12 kilograms and above-mentioned flavouring liquid 1 kilogram, refined salt 2 kilograms after boiling, continue to be heated to 90 DEG C;
(5) clarify sterilization: egg jam oil good for exchange is carried out centrifugation, remove particulate wherein and impurity, get supernatant and carry out sterilization, temperature 98 DEG C, constant temperature 15 minutes;
(6) bottling gland: the Sodium Benzoate anticorrisive agent adding the sauce scale of construction 0.4% in the sauce liquid of clarification, stirs rear bottling, gland, code, be finished product.
Embodiment 2
:
A preparation method for egg fruit health-care sauce, concrete operation step is:
(1) Feedstock treating: the egg fruit of cleaning draining is poured in time in the jacketed pan boiling water filling 0.35% citric acid solution and completes, the water that completes of egg fruit 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 egg fruit is residual 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 egg fruit 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: egg jam oil 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. egg fruit health-care sauce a preparation method, it 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 egg fruit of cleaning draining and appropriate fig, butter fruit are poured in time in the jacketed pan boiling water filling 0.2-0.4% malic acid solution and complete, the water that completes of raw material is heated to 100 DEG C for subsequent use, add and hanker adding 0.25% 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 egg fruit is residual 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 egg fruit 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: egg jam oil 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510778153.3A CN105266125A (en) | 2015-11-16 | 2015-11-16 | Preparing method for passion fruit healthcare soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510778153.3A CN105266125A (en) | 2015-11-16 | 2015-11-16 | Preparing method for passion fruit healthcare soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266125A true CN105266125A (en) | 2016-01-27 |
Family
ID=55136631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510778153.3A Pending CN105266125A (en) | 2015-11-16 | 2015-11-16 | Preparing method for passion fruit healthcare soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105266125A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995918A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of healthy soy sauce containing pleurotus eryngii |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305136A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of shiitake mushroom health soybean sauce |
| CN104305135A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of agrocybe cylindracea health soybean sauce |
-
2015
- 2015-11-16 CN CN201510778153.3A patent/CN105266125A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305136A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of shiitake mushroom health soybean sauce |
| CN104305135A (en) * | 2014-10-11 | 2015-01-28 | 谈茁 | Making method of agrocybe cylindracea health soybean sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995918A (en) * | 2016-05-22 | 2016-10-12 | 王伟家 | Preparation method of healthy soy sauce containing pleurotus eryngii |
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Application publication date: 20160127 |
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