CN107568701A - A kind of method that soy sauce is prepared using matsutake - Google Patents
A kind of method that soy sauce is prepared using matsutake Download PDFInfo
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Abstract
The invention discloses a kind of method that soy sauce is prepared using matsutake.It passes through following steps：（I）Offer raw material,（II）Steaming,（III）Inoculation,（IV）Koji-making,（V）Fermentation,（VI）Leaching,（VII）Sterilizing.Wherein, aspergillus oryzae used by inoculation step（Aspergillus oryzae）It is that preserving number is 3.9544 and/or preserving number is 3.9544 aspergillus oryzaes for being stored in Chinese Pu Sheng Microbiological Culture Collections administrative center.The preparation method rational technology of the present invention, advanced technology, operation can property, utilization rate it is high；The soy sauce prepared using this method can obtain higher amino-acid state nitrogen level.
Description
Technical field
The present invention relates to soy sauce, especially a kind of method that soy sauce is prepared using matsutake.
Background technology
It is known that the raw material of soy sauce is high quality soybean, dregs of beans, wheat etc., it undergoes microbial fermentation to brewage and formed.Sauce
Oil colours pool bronzing, there is unique paste flavor, and flavour is delicious, helps lend some impetus to appetite, is the traditional condiment of China.The composition of soy sauce
More complicated, in addition to the composition of salt, the also composition such as several amino acids, carbohydrate, organic acid, pigment and spices, it can increase
With the taste for improving dish, moreover it is possible to increase or change the color and luster of dish；The vitamin and mineral contained in soy sauce can reduce people
Body cholesterol, the incidence of disease of angiocardiopathy is reduced, and infringement of the free radical to human body can be reduced, therefore, it is family life
Essential flavouring.
Matsutake, it is subordinate to Basidiomycotina, Tricholomataceae, is the external mycorrhizal fungi of the trees such as loose oak, there is the strong of uniqueness
Fragrance, it is rare rare natural medicinal fungus in the world.Main Chan Rong areas of China have Shangri-la Chan Rong areas, Chuxiong Chan Rong areas and
The areas such as Yan Bianchanrong areas.Matsutake contain 18 kinds of amino acid, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds
Unrighted acid, 8 kinds of vitamins, 2 kinds of glycoprotein, abundant dietary fiber and various active enzyme, separately containing 3 kinds of precious work
Property material, is double-strand blazei polysaccharide, the unique cancer-resisting substance of matsutake polypeptide and the whole world -- matsutakealcohol respectively, is in the world
Most precious natural medical fungus.Not only nutrition is balanced, sufficient for matsutake, but also is improved that immunity, anticancer be antitumor, treatment
Diabetes and angiocardiopathy, anti-aging nursing face, promote the multiple efficacies such as stomach liver protecting.Matsutake is the natural nourishing product of globalization
Class, industry focus primarily upon Europe and Japan, and the country is still in the starting stage.
How to prepare the matsutake soy sauce with health care using matsutake for raw material is a urgent problem to be solved.
The content of the invention
In order to overcome deficiency of the prior art, it is an object of the invention to provide a kind of rational technology, advanced technology, can
The method that soy sauce is prepared using matsutake of strong operability.
The technical solution adopted for the present invention to solve the technical problems is：A kind of method that soy sauce is prepared using matsutake, its
It is characterised by：It passes through following steps：
（I）Dregs of beans, wheat bran, Freeze drying Tricholaoma matsutake leftover bits and pieces and rice husk are provided；
（II）Dregs of beans and rice husk are steamed into 5-10 minutes under 1.5-2.5 atmospheric pressure, and discharge pressure；Add wheat bran and
Freeze drying Tricholaoma matsutake leftover bits and pieces, total weight of the mixture 15-25% hot water is added, continue the dry blowing under 1.5-2.5 atmospheric pressure after wetting
3-8 minutes, then discharge pressure and stirring mixture makes it cool to 35-40 degrees Celsius；
（III）The mixture obtained to step II is inoculated with aspergillus oryzae, and deep closet is moved into after fully mixing；
（IV）So that step III mixture is fermented in deep closet, and it is higher than more than 33 degrees Celsius in caking and temperature
When be aerated or stir, until fermenting mixture becomes pale yellow from white；
（V）Adding 12-13 Baume degrees in the fermenting mixture that step IV is obtained, temperature is in 45-55 degrees Celsius of salt solution, and
And liquid glucose is added in the fermenting mixture, described liquid glucose is the batter by amylase and saccharification enzyme fermentation so that this is mixed
Compound is fermented, and fermentation temperature is 42-45 degrees Celsius, and fermentation time is 15-30 days, until amino-acid nitrogen does not rise；
Aroma-producing yeast is added in fermentation composition, carries out fermentation 30-60 days in confined conditions；Spray and eat on fermentation composition surface
Salt, and display 3-6 months；
（VI）Normal juice in step VIII fermentation composition is drained, adds the common salt aqueous solution immersion 8- of 11-13 Baume degrees
16 hours, and filter and obtain its liquid portion；The common salt aqueous solution immersion 8-16 for then adding 11-13 Baume degrees repeatedly is small
When, and filter and obtain its liquid portion；Wherein, saline solution is added altogether and is filtered 4-6 times；
（VII）The Normal juice and filtered fluid that combining step VI is obtained, sterilizing, obtain finished product soy sauce.
In currently preferred aspect, in described step I, described dregs of beans, wheat bran, Freeze drying Tricholaoma matsutake leftover bits and pieces
400-800 parts by weight, 200-400 parts by weight, 80-200 parts by weight and 40-80 parts by weight are used respectively with rice husk.
In currently preferred aspect, in described step II, dregs of beans and rice husk are steamed under 1.5-2.5 atmospheric pressure
5-10 minutes, and discharge pressure；Wheat bran and Freeze drying Tricholaoma matsutake leftover bits and pieces are added, adds total weight of the mixture 15-25% heat
Water, continue the dry blowing 3-8 minutes under 1.5-2.5 atmospheric pressure after wetting, then discharging pressure and stirring mixture makes its drop
Temperature arrives 35-40 degrees Celsius.
In currently preferred aspect, in described step III, described aspergillus oryzae（Aspergillus oryzae）
It is that preserving number is 3.4259, is stored in the aspergillus oryzae of Chinese Pu Sheng Microbiological Culture Collections administrative center.Preferably, described rice
The inoculum concentration of aspergillus is 7.5 × 107cfu/g。
In currently preferred aspect, in described step III, described aspergillus oryzae（Aspergillus oryzae）
It is that preserving number is 3.9544, is stored in the aspergillus oryzae of Chinese Pu Sheng Microbiological Culture Collections administrative center.Preferably, described rice
The inoculum concentration of aspergillus is 7.5 × 107cfu/g。
In currently preferred aspect, in described step III, described aspergillus oryzae（Aspergillus oryzae）
It is the mixture of two kinds of aspergillus oryzaes：Preserving number is 3.9544, is stored in the rice of Chinese Pu Sheng Microbiological Culture Collections administrative center
Aspergillus, its inoculum concentration are 3.5 × 107cfu/g；Preserving number is 3.4259, is stored in the general raw Microbiological Culture Collection management of China
The aspergillus oryzae at center, phase inoculum concentration are 3.5 × 107cfu/g。
In currently preferred aspect, in described step IV, described fermentation include earlier fermentation, ferment middle and
Ferment the later stage；Wherein, earlier fermentation：So that the temperature of deep closet is located at 28-30 degrees Celsius, fermenting mixture is added, controls deep closet
Temperature is 33-35 degrees Celsius, and quiescent culture 10-12 hours, is turned over when fermenting mixture lumps and slightly turns white
Move and shakeout；Ferment middle：Kept for fermentation 5-6 hours, divulge information, be less than when temperature is more than or equal to 35 degrees Celsius after stirring
Stirred and shakeout when stopping ventilation during equal to 32 degrees Celsius, and luming again；Ferment the later stage：When fermentation mixes
Thing from white become pale yellow when keeping temperature be 30-33 degrees Celsius.
It is 28-32% in the moisture for the Cheng Qu that currently preferred aspect, described step IV obtain, protease activity
Power is >=800 units.
In currently preferred aspect, described step V, described liquid glucose be by mass ratio be 4:1 water and face
Powder is mixed evenly, and adds alpha-amylase and 3-4 hours are kept at 85 degrees Celsius, cool to 62 degrees Celsius and add sugar
Change enzyme 4 hours to obtain.
In currently preferred aspect, described step VI, the Normal juice in step VIII fermentation composition is drained,
The common salt aqueous solution for adding 12 Baume degrees soaks 12 hours, and filters and obtain its liquid portion；Then 12 Baumes are added repeatedly
The common salt aqueous solution of degree soaks 12 hours, and filters and obtain its liquid portion；Wherein, saline solution is added altogether and is filtered 5 times.
The present invention is to utilize high-salt fermentation technique, on the basis of ferment main fermentation raw material dregs of beans, wheat, wheat bran
The leftover bits and pieces of the fresh matsutake of addition upper outlet jelly participates in the whole fermentation process of soy sauce, and the soy sauce of high nutritive value is made.This hair
Bright preparation method rational technology, advanced technology, operation can property, utilization rate it is high, can be widely applied in the processing of soy sauce.
Embodiment
Unless additionally illustrating, all aspergillus oryzaes of the invention are that Chinese Pu Sheng Microbiological Culture Collections administrative center makees
The aspergillus oryzae to be offered for sale for standard strain, it can be obtained from commercially available channel.
Unless additionally illustrating, aroma-producing yeast also known as aroma-producing yeasts, purchased from Yiyuan Kangyuan Bio-Technology Co., Ltd., it connects
Kind amount is 4.0 × 107cfu/g。
Embodiment 1
A kind of method that soy sauce is prepared using matsutake, it passes through following steps：
（I）Ingredient proportion：390 kilograms of 780 kilograms of dregs of beans, wheat and wheat bran, matsutake offal 130,50 kilograms of rice husk；
（II）Steaming：By dry blowing in dregs of beans and rice husk input steamer, when rotating, aerating to 0.2MPa, holding 8 minutes, opening is arranged
Air valve rapid deflation is to zero；Wheat and wheat bran and matsutake are added again and heat 270 kilograms of water, lid lid material moistening 25 minutes, then add
After gas closes valve pressurize 5 minutes to 0.2MPa, air bleeding valve rapid deflation is opened to zero, starts clinker, mixes thoroughly and be cooled to 35
℃；
（III）Inoculation：After raw material has steamed, by air-cooler cooling down to 35 DEG C, connect strain, connect strain ratio by 7.5 ×
107Cfu/g amount inoculation aspergillus oryzae, and move into Quchi after fully mixing mixing thoroughly；Wherein, the strain used is aspergillus oryzae
（Aspergillus oryzae）It is that preserving number is 3.4259, is stored in the rice of Chinese Pu Sheng Microbiological Culture Collections administrative center
Aspergillus；
（IV）Koji-making：
Early stage：Deep closet temperature 28-30 degree is adjusted, material is shakeout, each pan feeding requirement is rapid and ensures product temperature uniformity, material
Play heat to start to be defined by underground during the heat observation temperature from bottom, divide upper, middle and lower multiple spot to plug in thermometer, early stage temperature control product temperature
At 33 degrees Celsius, entering pond static gas wave refrigerator, material has caking after 12 hours and caking cooling of slightly turning white is difficult, then carries out first time
Turn over song, turn over song to turn over, be thin, clap it is broken, rapid, turned over after material is shakeout；
Mid-term：First pass turn over it is bent it is complete after, mycelia breeding is vigorous, and heating is faster, it is desirable to continuous ventilating time, it is now diligent to look into temperature, when
Temperature >=35 DEG C are divulged information ,≤32 DEG C of blowing-outs, so repeatedly, if period cooling difficulty can open air door and door and window, it is so repeatedly 5 small
When after the material difficulty that occurs luming and cool again to be turned over song for the second time, at this moment because material dehydration serious surface splits
Phenomenon is stitched, manually to press prevents Effect of Short Circuit cooling of divulging information；
Later stage：Keep 33 DEG C of product temperature that air door, door and window are opened song entirely before going out song until soon going out song when song is pale yellow by leucismus
Temperature drop is low to be prepared into fermentation vat；
Cheng Qu quality requirement：Moisture:28%-32%, prolease activity：≥1.2（Formaldehyde Absorption Method for Determination of Low）Material is soft, has obvious
Qu Xiang, free from extraneous odour, mycelia are vigorous, spore should not be excessive；
（V）Fermentation：
（1）Mixed song
The Baume degrees of brine strength 12 of mixed song, cool brine temp are heated to 50 DEG C；Salt solution tube head is wrapped up in bag weaved attached bag, Bian Xiaqu
While add salt solution；
The making of liquid glucose：Water and the ratio 4 in face:1,1000L seeding tank adds fraction running water, rotates in advance, adds face during rotation
Powder, then running water impact flour is opened, stir and obtain batter；Add high temperature resistant starch when flour batter heating-up temperature is to 50 DEG C
Enzyme, then open gas be heated to 85 DEG C keep 4 hours（The gelatinization of starch）, carbohydrase is added cooling to 62 DEG C（High temperature resistant enzyme）Sugar
Change 4 hours time（Note：Amylase, carbohydrase add seeding tank after being melted with batter）, liquid glucose can be directly added into fermentation vat,
Fermentation vat is added after can also being mixed with salt solution；
Some salt solution is stayed during blanking, is finally placed on above material.One fermentation vat, two pots of material, 150 kilograms of flour of liquid glucose dosage；
During this mixed song, 750 kilograms of batters are used（150 kilograms of flour and 600 kilograms of water）, 120 kilograms of saline solutions and
15 kilograms of materials；
（2）Fermentation
The construction of fermentation vat：Bottom spreads the height of 3 layers of common brick, puts bamboo double-edged fine-toothed comb above, and paving weaves sack above bamboo double-edged fine-toothed comb, repaves one
Several cement strips are pressed on layer rice husk about 20cm rice husks；
Earlier fermentation：Mainly based on saccharification and protein hydrolysis.All material all add fermentation vat, and one must be circulated on the day of entering pond
It is secondary；Pour leaching daily later once, scope of the dip temperature control at 42 DEG C -45 DEG C, kept for 15 days, first 15 days are lord ferment period；
Chemically examined the amino-acid nitrogen of a dip daily since the 15th day, continuous chemical examination 3 days, result of laboratory test is constant, amino-acid nitrogen
Do not rise, illustrate that lord ferment period is over；
Aroma-producing yeast ferments the phase：Lord ferment period starts to cool to sauce unstrained spirits after terminating, and the hot water in water temperature pond is changed into cool running water, sauce
Unstrained spirits temperature is down to after 30 DEG C, adds aroma-producing yeast, and each fermentation vat adds yeast juice 500L, and first three day is daily after adding yeast
Circulation pours leaching once, is later anaerobic fermentation, and circulation in 5 days pours leaching once, and latter temperature does not have to pipe, and temperature is more low better, total hair
45 days ferment phases；
3-4cm salt is then sealed on sauce unstrained spirits, compacting, the effective gunnysack plug reality of juice will be taken out, and places fermentation 6 months again,
Amino-acid nitrogen is declined slightly, but fragrance improves a lot, and the more deposits the more fragrant.The salt 16g/100ml of dip, it is impossible to be higher than
18g/100ml；
（VI）Leaching
The method drenches oily technique using former pond.Salt is swept up as jam unstrained spirits upper strata has salt to show first, first Normal juice is drained, places one
Side；The common salt aqueous solution for adding 12 Baume degrees of sauce 1.5 times of weight of unstrained spirits soaks 12 hours, and filters and obtain its liquid portion；
The common salt aqueous solution for then adding 12 Baume degrees repeatedly soaks 12 hours, and filters and obtain its liquid portion, adds altogether
Saline solution and filtering 5 times, merge filtered fluid.It is extracted into final amino acid state nitrogen and is not less than 0.1 g/100ml；
（VII）Sterilizing
The soy sauce Normal juice drenched can sterilize by dissolving after detection is qualified.Soy sauce is controlled 85 by sterilizer outlet temperature
Degree, becomes finished product soy sauce after sterilized.
Embodiment 2
In the present embodiment, implementation condition and embodiment 1 are essentially identical, and its difference is：
（1）Described dregs of beans, wheat bran, Freeze drying Tricholaoma matsutake leftover bits and pieces and rice husk respectively using 650 parts by weight, 350 parts by weight,
120 parts by weight and 70 parts by weight；
（2）Described aspergillus oryzae（Aspergillus oryzae）It is that preserving number is 3.9544, is stored in the general raw microorganism of China
The aspergillus oryzae of culture presevation administrative center, its inoculum concentration are also 7.5 × 107cfu/g。
Embodiment 3
In the present embodiment, implementation condition and embodiment 1 are essentially identical, and its difference is：
（1）Described dregs of beans, wheat bran, Freeze drying Tricholaoma matsutake leftover bits and pieces and rice husk respectively using 720 parts by weight, 240 parts by weight,
800 parts by weight and 40 parts by weight；
（2）Described aspergillus oryzae（Aspergillus oryzae）Including two kinds：
A kind of preserving number is 3.9544, is stored in the aspergillus oryzae of Chinese Pu Sheng Microbiological Culture Collections administrative center, its inoculum concentration
For 3.5 × 107cfu/g；
Another preserving number is 3.4259, is stored in the aspergillus oryzae of Chinese Pu Sheng Microbiological Culture Collections administrative center, phase inoculation
Measure as 3.5 × 107cfu/g。
Comparative example 1
In this comparative example, preparation method and embodiment 1 are substantially similar, and difference is：The aspergillus oryzae used is middle 3.951 meters of section
Aspergillus, purchased from Yiyuan Kangyuan Bio-Technology Co., Ltd..
The analysis experiment of amino-acid nitrogen
This experiment is to obtain embodiment 1-3 final products fermented sauce（The soy sauce after sterilizing in embodiment step 7）, and
And the analysis of amino-acid nitrogen is carried out according to the method described in national standard GB 18186-2000, its result is as shown in table 1：
Table 1：The analysis result of the amino-acid nitrogen of embodiment 1-3 final products fermented sauce.
As can be seen from the above embodiments, at that time with embodiments of the invention 1-2 condition when, the level of amino-acid nitrogen
Lifting amplitude is larger, and soy sauce has reached the amino-acid state nitrogen level of special grade soy.In embodiment 3, the combination of two kinds of strains makes
With higher levels of amino-acid nitrogen is generated, show that two kinds of strains have the effect of certain promotion growth.
Claims (10)
- A kind of 1. method that soy sauce is prepared using matsutake, it is characterised in that：It passes through following steps：（I）Dregs of beans, wheat bran, Freeze drying Tricholaoma matsutake leftover bits and pieces and rice husk are provided；（II）Dregs of beans and rice husk are steamed into 5-10 minutes under 1.5-2.5 atmospheric pressure, and discharge pressure；Add wheat bran and Freeze drying Tricholaoma matsutake leftover bits and pieces, total weight of the mixture 15-25% hot water is added, continue the dry blowing under 1.5-2.5 atmospheric pressure after wetting 3-8 minutes, then discharge pressure and stirring mixture makes it cool to 35-40 degrees Celsius；（III）The mixture obtained to step II is inoculated with aspergillus oryzae, and deep closet is moved into after fully mixing；（IV）So that step III mixture is fermented in deep closet, and it is higher than more than 33 degrees Celsius in caking and temperature When be aerated or stir, until fermenting mixture becomes pale yellow from white；（V）Adding 12-13 Baume degrees in the fermenting mixture that step IV is obtained, temperature is in 45-55 degrees Celsius of salt solution, and And liquid glucose is added in the fermenting mixture, described liquid glucose is the batter by amylase and saccharification enzyme fermentation so that this is mixed Compound is fermented, and fermentation temperature is 42-45 degrees Celsius, and fermentation time is 15-30 days, until amino-acid nitrogen does not rise； Aroma-producing yeast is added in fermentation composition, carries out fermentation 30-60 days in confined conditions；Spray and eat on fermentation composition surface Salt, and display 3-6 months；（VI）Normal juice in step VIII fermentation composition is drained, adds the common salt aqueous solution immersion 8- of 11-13 Baume degrees 16 hours, and filter and obtain its liquid portion；The common salt aqueous solution immersion 8-16 for then adding 11-13 Baume degrees repeatedly is small When, and filter and obtain its liquid portion；Wherein, saline solution is added altogether and is filtered 4-6 times；（VII）The Normal juice and filtered fluid that combining step VI is obtained, sterilizing, obtain finished product soy sauce.
- A kind of 2. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：In described step I In, described dregs of beans, wheat bran, Freeze drying Tricholaoma matsutake leftover bits and pieces and rice husk are respectively using 400-800 parts by weight, 200-400 weight Part, 80-200 parts by weight and 40-80 parts by weight.
- A kind of 3. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：In described step II In, dregs of beans and rice husk are steamed into 5-10 minutes under 1.5-2.5 atmospheric pressure, and discharge pressure；Add wheat bran and freeze Matsutake leftover bits and pieces, total weight of the mixture 15-25% hot water is added, continue the dry blowing 3-8 under 1.5-2.5 atmospheric pressure after wetting Minute, then discharge pressure and stirring mixture makes it cool to 35-40 degrees Celsius.
- A kind of 4. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：In described step In III, described aspergillus oryzae（Aspergillus oryzae）It is that preserving number is 3.4259, is stored in the general raw microbial bacteria of China The aspergillus oryzae of kind preservation administrative center, the inoculum concentration of described aspergillus oryzae is 7.5 × 107cfu/g。
- A kind of 5. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：In described step In III, described aspergillus oryzae（Aspergillus oryzae）It is that preserving number is 3.9544, is stored in the general raw microbial bacteria of China The aspergillus oryzae of kind preservation administrative center, the inoculum concentration of described aspergillus oryzae is 7.5 × 107cfu/g。
- A kind of 6. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：In described step In III, described aspergillus oryzae（Aspergillus oryzae）It is the mixture of two kinds of aspergillus oryzaes：Preserving number is 3.9544, is protected In the presence of the aspergillus oryzae of Chinese Pu Sheng Microbiological Culture Collections administrative center, its inoculum concentration is 3.5 × 107cfu/g；Preserving number is 3.4259, the aspergillus oryzae of Chinese Pu Sheng Microbiological Culture Collections administrative center is stored in, phase inoculum concentration is 3.5 × 107cfu/g。
- A kind of 7. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：In described step IV In, described fermentation includes earlier fermentation, ferment middle and fermentation later stage；Wherein, earlier fermentation：So that the temperature of deep closet is located at 28-30 degrees Celsius, fermenting mixture is added, it is 33-35 degrees Celsius to control deep closet temperature, and quiescent culture 10-12 hours, when Fermenting mixture lumps and is stirred and shakeout when slightly turning white；Ferment middle：Kept for fermentation 5-6 hours, stir it Divulged information afterwards when temperature is more than or equal to 35 degrees Celsius, when stopping ventilation during less than or equal to 32 degrees Celsius, and luming again Stirred and shakeout；Ferment the later stage：When fermenting mixture becomes pale yellow from white, keeping temperature is 30-33 degrees Celsius.
- A kind of 8. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：Described step IV is obtained The Cheng Qu arrived moisture is 28-32%, and prolease activity is >=800 units.
- A kind of 9. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：In described step V, Described liquid glucose be by mass ratio be 4:1 water and flour is mixed evenly, and adds alpha-amylase at 85 degrees Celsius Kept for 3-4 hours, cool to 62 degrees Celsius and add carbohydrase 4 hours to obtain.
- A kind of 10. method that soy sauce is prepared using matsutake according to claim 1, it is characterised in that：Described step VI In, the Normal juice in step VIII fermentation composition to be drained, the common salt aqueous solution for adding 12 Baume degrees soaks 12 hours, and Filtering obtains its liquid portion；The common salt aqueous solution for then adding 12 Baume degrees repeatedly soaks 12 hours, and filters and obtain it Liquid portion；Wherein, saline solution is added altogether and is filtered 5 times.
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| CN113068816A (en) * | 2021-04-25 | 2021-07-06 | 杭州清心湖畔食品科技有限公司 | Production process for brewing soy sauce by tricholoma matsutake |
| CN114181805A (en) * | 2021-11-25 | 2022-03-15 | 四川清香园调味品股份有限公司 | Tricholoma matsutake soy sauce preparation device and preparation method |
| CN115287201A (en) * | 2022-09-29 | 2022-11-04 | 中国农业大学 | Compound leavening agent and application thereof in preparing fermented food and improving content of amino acid nitrogen in fermented food |
| CN117837740A (en) * | 2023-06-27 | 2024-04-09 | 杭州松鲜鲜自然调味品有限公司 | Preparation method of tricholoma matsutake fermented soy sauce |
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