46results about How to "Posture clarification" patented technology

A coix seed vinegar for building up body and suppressing tumor is prepared from coix seed, sorghum grains, millet husk, bran, distilled grain, vinegar yeast, edible yeast, edible salt, and natural spice.

The invention discloses healthy soy fumet and a preparation method of the healthy soy. The preparation method of the healthy soy fumet comprises the following steps of: boiling soybeans, a mushroom powder and a wheat powder, followed by mixing the three components according to the weight portion of (72-74): (3-5): (20-23), inoculating Aspergillus oryzae Shanghai brewing 3.042, placing into a brewing case of 26-28 DEG C for 15-18 hours, followed by continuous ventilation at the temperature of 30-33 DEG C for 30-35 hours; keeping ventilation at the temperature of 23-26 DEG C for 12-15 hours; carrying out culture-farmed-over for two times during the above period; placing the zymogenic material into a fermentation cylinder and spraying brine into the cylinder, wherein the mass ratio of the soybeans to salt to water is (25-30): (14-17): (25-32), the fermentation at the early stage is performed at the temperature of 8-12 DEG C for 1.5-2 months, the fermentation at the middle stage is performed at the temperature of 20-25 DEG C for 1.5-2 months and the fermentation at the later stage is performed at the temperature of 30-33 DEG C for 1.5-2 months; and finally extracting the fumet. The healthy soy fumet provided by the invention as well as the soy fumet and soy produced by the preparation method of the healthy soy contain nutritional components of mushrooms and have the effect of health care.

The invention discloses rose vinegar and rose fruit vinegar, and belongs to the technical field of food flower processing. The rose vinegar is mainly prepared by fermenting of rose leaves, crystal sugar and rice vinegar. The technological steps for manufacturing the rose vinegar comprise the followings: (1) fermenting, (2) filtering, (3) aging, (4) concocting and (5) packaging and sterilizing. The rose fruit vinegar is mainly prepared by fermenting of rose leaves, fruit flesh particles, crystal sugar and rice vinegar, wherein the fruit flesh particles are one of pomegranate seeds, mulberries, strawberries and blueberries. The invention further discloses a manufacturing method of rose jam, the rose leaves, the crystal sugar and a honey raw material which are obtained after fermentation of the rose vinegar are taken, and the rose jam is prepared after burdening, fermenting, canning and sterilizing are carried out. The rose vinegar and the rose fruit vinegar have the advantages that the nutrition is rich, the color, the lustre and the taste are good, the rose fragrance is strong, the body is clear, and the safe edibility is high.

The invention discloses a healthy soy sauce fumet. The preparation raw materials of the healthy soy sauce fumet are the boiled soybean, mushroom powder and wheat flour; the weight proportion ratio thereof is (72-74) : (3-8) : (20-23). The raw materials are treated by the following steps: 1) adding Shanghai-brewing 3.042 Aspergillus oryzae and treating for 15-18h at 26-28 DEG C, then continuously ventilating for 30-35h at 30-33 DEG C, finally treating for 12-15h at 23-26 DEG C; during the period performing Aspergillus oryzae-turnover treatment for twice; 2) putting the materials treated by the step 1) in a fermentation tank, spraying salt water to the tank, the weight proportion ratio of the soybean, salt and water being (25-30):(14-17):(28-32); the fermentation temperature at earlier stage being 8-12 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the metaphase being 20-25 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the last stage being 30-33DEG C and the fermentation time being 1-1.5months; 3) squeezing the product from step 2) by using a squeezer, and obtaining the healthy soy sauce fumet. The healthy soy sauce fumet has bright radish brown and strong ester flavor and saucy flavor without other bad smell. The taste is delicious and mellow, and the liquid of the soy sauce fumet is clear.

The invention provides a cellar vinegar brewing technology, which comprises the following steps: (1) moistening raw materials with water; (2) digesting; (3) saccharifying and alcoholizing; (4) performing acetic fermentation; (5) transferring vinegar culture into a vinegar cellar mud pool, sealing and performing secondary fermentation; (6) performing vinegar spraying: spraying vinegar into secondarily fermented vinegar culture; (7) refining: filtering and sterilizing the prepared vinegar; and (8) filling. By utilizing unique secondary fermentation technology of vinegar cellar mud, the vinegar cellar mud contains various microorganisms, vinegar culture is placed into the cellar pool under close environment, caproic acid bacteria, lactic acid bacteria, saccharomyces and the like have a series of reaction with acid and alcohol in the vinegar culture to generate more flavor components, the production time can be effectively shortened, and vinegar with excellent quality can be brewed within equal production time. The cellar vinegar product aged by utilizing a later-period ceramic tank is rich in various amino acid, organic acid and plural essential nutrient substances of a human body, any preservatives, additives or nutrients are not added, and the brewed vinegar is red and bright in color, clarified in posture, soft and mellow in sour, rich in nutrients and excellent in quality.

The invention relates to a production method for table vinegar. The production method adopting rice and bran as raw materials comprises the following steps: mixing, material wetting, inoculating, primary fermentation, secondary fermentation, vinegar pouring, blending, sterilizing, inspecting and filling. The production method has the beneficial effect the table vinegar produced by virtue of the method disclosed by the invention is dark brown in color and luster, strong in vinegar smell, soft in sour, slightly sweet, clear in state and proper in concentration. And moreover, the method is easy to grasp, convenient to realize, long in fermenting and sterilizing time, capable of sufficiently sterilizing and high in safety.

The invention discloses a method for fermentation production of fish sauce through a Halobacteriaceae sp. mixed strain and belongs to the technical field of aquatic product processing. Low-value Bombay duck is fermented through Halobacteriaceae sp. CGMCC 1.10122, Halomicrobium mukohataei CGMCC 1.6192 and Halogranum rubrum CGMCC 1.7738 as mixed starters so that a fish sauce product with high quality and high safety is obtained. The fish sauce has a bright brown-red color, has a delicious fragrance specially belonging to fish sauce, has no putridflavor, has a delicious taste, has no other peculiar smell, is transparent and clear, does not contain foreign matter, has soluble total nitrogen and amino acid nitrogen content reaching or close to the national first order fish sauce product standard, has histamine and nitrite content far below the fish sauce product national standard and greatly improves safety.

The invention discloses bacillus siamensis and application thereof in acetoin-rich table vinegar, bacillus siamensis QH-20009 can grow and metabolize under an acidic condition and produce amylase, granular amylase, pullulanase and protease at the same time, is applied to the field of food, and can remarkably improve the starch utilization rate and the nonvolatile acid content of a table vinegar brewing raw material, so that the yield of the vinegar is increased, and the production cost is reduced. The problem that the raw material utilization rate is not high in the vinegar brewing process can be solved, full utilization of grains is guaranteed, the amino acid content in the vinegar is increased, carbohydrates can be metabolized to produce acetoin, the acetoin content in the brewed vinegar can be increased, the flavor of the brewed vinegar can be improved, and the vinegar product quality can be improved.

The invention relates to a preparation method of fragrant solomonseal rhizome vinegar. The method takes fragrant solomonseal rhizome, fragrant solomonseal rhizome vinasse, rice and bran as the raw material, and comprises the steps of mixing, material moistening, inoculation, primary fermentation, secondary fermentation, sprinkling of vinegar, blending, sterilization, inspection and filling. The fragrant solomonseal rhizome vinegar produced through the steps of the invention has dark brown color, strong flavor, soft sourness, slight sweet taste, clear liquid state and appropriate concentration. Wherein, the adoption of fragrant solomonseal rhizome vinasse, a leftover of fragrant solomonseal rhizome wine, as the raw material makes fully use of disused resources. The fragrant solomonseal rhizome vinegar prepared in the invention takes vinegar as the carrier of fragrant solomonseal rhizome nutrients, and is characterized by wide edible scope, stable consumption amount and simple production technology, thus serving as a new member of the table vinegar family in our country. And the method of the invention is easy to master and convenient for realization.

The invention discloses ZHONGCUN bacillus QH-20011 with low pH tolerance and application of the ZHONGCUN bacillus QH-20011, the ZHONGCUN bacillus QH-20011 is preserved in the China General Microbiological Culture Collection Center, the preservation name is QH-20011, and the preservation number is CGMCC No: 22253. The ZHONGCUN bacillus QH-20011 can grow, metabolize and produce enzymes under the condition of acidity (pH 3.0), has the capacity of producing high-activity protease and granular amylase, and is applied to vinegar brewing, so that the protein utilization rate and starch utilization rate of vinegar brewing raw materials can be remarkably increased, the content of free amino acids in vinegar is increased, particularly the content of sweet amino acids such as glycine and threonine, and the content of the sour amino acid cysteine can be increased, the content of acetoin and tetramethylpyrazine in the brewed vinegar can be increased, the flavor and the nutritional value of the brewed vinegar can be improved, and the quality of the vinegar product can be improved.

The invention provides a method for brewing a soy sauce through puffing soybeans. The method comprises the steps of pretreating raw materials: performing dust removal and impurity removal on soybeans,cleaning the soybeans after dust removal and impurity removal, crushing the cleaned soybeans to obtain bean granules, performing dust removal and impurity removal on bran, and cleaning the bran afterdust removal and impurity removal; puffing the raw materials: puffing the bean granules and the bran; preparing mother culture: weighing the puffed bran, flour and water, uniformly mixing the weighedbran with the weighed flour and the weighed water in the mass ratio of the weighed bran to the weighed flour to the weighed water being 4 to 1 to 4, performing sterilization, performing inoculation with aspergillus oryzae spores, and performing culturing until the mother culture is mature; preparing finished culture: weighing the puffed bean granules, the flour, the puffed bran and distilled water, uniformly mixing the weighed puffed bean granules with the weighed flour, the weighed puffed bran and the weighed distilled water in the mass ratio of the weighed puffed bean granules to the weighed flour, to the weighed puffed bran to the weighed distilled water being 20 to 16 to 1 to 16, performing sterilization, performing scattering, performing inoculation with mature mother culture havingthe same mass, and performing culturing until materials are covered with peak green spores so that finished culture is obtained; and preparing undecanted wine and performing fermentation: uniformly mixing the finished culture with salt water in the volume ratio of the finished culture to the salt water being 1 to 1.7, performing loading into a jar, and performing fermentation. Compared with a traditional technology, the method for brewing a soy sauce through puffing soybeans provided by the invention has the advantages that the time for brewing the soy sauce is shortened, the utilization rateof protein and the yield rate of the soy sauce can be increased, and the soy sauce is outstanding in palatable taste and unique in flavor and has scorch aroma compared with finished products in the prior art.

The invention discloses a method for producing privet vinegar. According to the method for producing the privet vinegar, the privet vinegar is composed of privet leaves which can improve eyesight, relieve internal heat or fever, diminish swelling and relieve a cough, sticky rice which can tonify middle-Jiao and Qi, tonify spleen and nourish the stomach, kudzu vine dregs which can relieve exterior syndrome and bring down a fever and help produce saliva and slake thirst and wheat, and the method comprises the steps of preprocessing, mixing, enzymolysis, material preparing, alcoholic fermentation, acetic fermentation, aging, vinegar pouring, blending, sterilizing, canning and the like. According to the method for producing the privet vinegar, nutrient and health-care components of the privet leaves are dissolved in the vinegar, the finished vinegar is clear, tastes sour, soft and mellow, can improve the eyesight, relieve internal heat or fever, tonify spleen and nourish the stomach, and relieve cough and reduce sputum, and can serve as seasoning to be used by people in daily life. Due to the fact that the kudzu vine dregs replace traditional rice hulls to serve as filler, on one hand, the nutrient and health-care components contained in the kudzu vine dregs are fully used, and on the other hand, the kudzu vine dregs which are the waste of kudzu powder production are fully utilized. The method for producing the privet vinegar has the advantages that a new product is provided for the vinegar market in China, and the ecological environment is effectively protected.

A soy sauce brewing method includes the steps: removing impurities of soybeans, adding water for soaking the soybeans until the soybeans are expanded without wrinkles and are elastic, fishing out and cooking the soaked soybeans, and cooling the soybeans to below 40 DEG C to obtain cooked materials; crushing the cooked materials, adding wheat powder into cooked materials mixed with strains, uniformly mixing the wheat powder with the cooked materials, throwing the materials into a ventilation starter making pond and forming a finished starter 13-16 days after; crushing the finished starter, adding saline solution with the concentration of 15-18% into the finished starter according to the mass ratio of 5:(4-5), uniformly mixing the finished starter and the saline solution, fermenting the mixture for 8-14 days at the temperature of 40-60 DEG C to obtain mature soy sauce mash; spraying oil to obtain primary oil, secondary oil and tertiary oil, blending and sterilizing the sprayed primary oil and the sprayed secondary oil to obtain finished soy sauce. The mass ratio of the wheat powder to the cooked materials is 1-2:5, and the strains account for 0.004-0.01% of the mass of the cooked materials. The method is simple and convenient to operate, temperature is high in the fermentation process, fermentation time is shortened, cost is reduced, any additives are omitted, and the soy sauce is safer to eat.

The invention discloses a fabrication method of beet root compound seasoning liquid and belongs to the field of food processing. The fabrication method is characterized by comprising the processing technological flows of adopting wheat koji juice, conducting sterilization, conducting cultivation, adding beet root powder and yeast liquid, conducting cultivation, adding beet root powder, infusing the mixture into the koji juice, conducting cultivation and fermentation, supplementing acid, adjusting flavor, conducting separation and filtration, filtering away clear liquid, conducting sterilization, conducting curing and obtaining a finished product. The fabrication method has the advantages that the product is clear in state, good in color, aroma and taste and rich in nutrition, unique beet root flavor is contained, the health care effects of invigorating the stomach, promoting digestion, relieving cough, resolving phlegm and eliminating heat and toxic materials and the like are achieved, the immunological function of the human body can be enhanced, the product is food which is extremely high in nutritional value and health care value, and the fabrication method is simple in operation and easy to achieve.

The invention discloses a raw material solid-state method brewing process of vinegar and brewed vinegar. The process includes the following steps: a. wetting 480-530 parts of barley kernels as a culture medium, inoculating 0.7-0.8 part of aspergillus oryzae into the culture medium, and fermenting to prepare wheat kernel koji; b. mixing and pulverizing 480-530 parts of rice flour, 480-530 parts ofsorghum, 80-120 parts of large yellow croaker and 80-120 parts of millet to obtain a raw material mixture; uniformly mixing the raw material mixture, 650-750 parts of wheat kernel koji, 5800-6200 parts of hot water at 55-65 DEG C, 450-550 parts of bran and 1.8-2.2 parts of saccharifying enzyme, saccharifying to obtain saccharified products; c. continuously adding 950-1050 parts of bran, 0.8-1.2 parts of activated dry yeast and 350-400 parts of rice husk, mixing evenly, and fermenting to obtain alcoholized products; d. continuously adding 450-550 parts of bran, 850-900 parts of rice husk and 0.4-1 part of acetic acid bacteria, mixing, and acetifying to obtain a vinegar liquid; and e. drying and brewing the vinegar liquid to prepare the vinegar. The protein substances in the grain of the process are more fully decomposed, the vinegar has clear posture, soft and long acidity, mellow and rich flavor and better taste.

The invention discloses a method for brewing Silphium perfoliatum vinegar. Silphium perfoliatum with the function of benefiting the liver, strengthening the spleen and improving the physique is matched with glutinous rice with the functions of strengthening the middle-jiao, invigorating qi, strengthening the spleen and nourishing the stomach and kudzu root residue with the functions of relieving exterior syndrome, relieving heat, promoting salivation and quenching thirst as well as wheat. The method comprises the following steps: pretreatment, mixing, enzymolysis, proportioning, alcohol fermentation, acetic fermentation, aging, vinegar pouring, blending, sterilizing, canning and the like. The nutrient health-care components in the Silphium perfoliatum are dissolved in the vinegar. The finished product has clear appearance, soft sourness and thick taste, has the effects of benefiting the liver, strengthening the spleen, strengthening the middle-jiao, invigorating qi, relieving cough and reducing sputum, and can be used as a common seasoning for people. In the invention, the kudzu root residue is used as a filler instead of the traditional rice hull, thereby fully utilizing the nutrient and health-care components in the kudzu root residue, and also fully utilizing the kudzu root powder processing waste-kudzu root residue. The invention provides a novel product for Chinese vinegar market, protects the ecological environment, and effectively promotes yield and income increase of farmers.

The invention relates to a production method of high-salt diluted state fermentation soy without adding preservatives, which comprises the following steps that: the starter propagation, the fermentation and the raw juice extraction are carried out, the instantaneous sterilization is carried out at high temperature, the sterilization temperature is 115 to 125 DEG C, the sterilization time is 10 to30s, the ethanol content in the sterilized soy is ensured not to be lower than 2 percent, the total bacterial count is lower than 10000CFU / mL, the sterilized soy is filled at 80-DEG C high temperature, artificially synthesized preservatives are not added into products, the shelf life of the products reaches 18 months, the products can not generate bottle expansion and bag expansion phenomena during the shelf life, and in addition, the flavor of the products is not influenced.

The invention discloses a preparation method of buckwheat health vinegar and is characterized in that the grinding powder of sea buckthorn branches with fruits is added at the portion of 10 percent to 40 percent of the total weight of the cooking clinker during the piling fermentation, which is processed after uniform agitation; the sea buckthorn fruit branches are the fresh branches with fruits or the residues of the fruit branches after juicing; cellulose and pectinase are added into the grinding powder of sea buckthorn branches. The preparation method of the invention has the advantages of a simple process, a convenient operation, the easily obtained raw materials and a low cost. The total flavonoids content and other nutritional components of the buckwheat health vinegar prepared by the method are increased significantly. The buckwheat health vinegar prepared by the method has the advantages of comprehensive health care function, high nutritional value and good taste and flavor; the buckwheat health vinegar is a good functional and nutritional condiment, which is suitable for the preparation of vinegar drink; the buckwheat health vinegar is provided with both flavor taste and greater health care nutritional components, which can enrich the variety of the vinegar goods, satisfy the requirements of consumers and provide the consumers with a more effective health care food.

The invention discloses a making method of a Morchella esculenta flavoring liquid, and belongs to the field of food processing. The method comprises the following steps: adopting a rice starter juice, sterilizing, culturing, adding Morchella esculenta powder and a yeast liquid, culturing, adding the Morchella esculenta powder, injecting to the starter juice, carrying out culture fermentation, supplementing an acid, flavoring and seasoning, separating, filtering to obtain a clear liquid, sterilizing, and slaking to obtain a finished product. The product has a clarified form, contains unique Morchella esculenta fragrance and ester fragrance, contains abundant nutrition, has the efficacy of benefiting stomach, aiding digestion, lowering blood sugar, tonifying kidney and invigorating yang, and nourishing brain and raising spirit, can enhance the immune function of bodies, and is a food with extremely high nutrition and health values, and the method has the advantages of simple operation and easy realization.

The invention discloses healthy soy fumet and a preparation method of the healthy soy. The preparation method of the healthy soy fumet comprises the following steps of: boiling soybeans, a mushroom powder and a wheat powder, followed by mixing the three components according to the weight portion of (72-74): (3-5): (20-23), inoculating Aspergillus oryzae Shanghai brewing 3.042, placing into a brewing case of 26-28 DEG C for 15-18 hours, followed by continuous ventilation at the temperature of 30-33 DEG C for 30-35 hours; keeping ventilation at the temperature of 23-26 DEG C for 12-15 hours; carrying out culture-farmed-over for two times during the above period; placing the zymogenic material into a fermentation cylinder and spraying brine into the cylinder, wherein the mass ratio of the soybeans to salt to water is (25-30): (14-17): (25-32), the fermentation at the early stage is performed at the temperature of 8-12 DEG C for 1.5-2 months, the fermentation at the middle stage is performed at the temperature of 20-25 DEG C for 1.5-2 months and the fermentation at the later stage is performed at the temperature of 30-33 DEG C for 1.5-2 months; and finally extracting the fumet. The healthy soy fumet provided by the invention as well as the soy fumet and soy produced by the preparation method of the healthy soy contain nutritional components of mushrooms and have the effect of health care.

The present invention discloses a lentinus edodes stem seasoning liquid manufacturing method, and belongs to the field of food processing. The manufacturing method is characterized by comprising the following processing steps: preparing rice koji juice, sterilizing, culturing, adding lentinus edodes stem powder and yeast liquid, culturing, adding the lentinus edodes stem powder, injecting into the rice koji juice, culturing and fermenting, adding acids, flavoring and seasoning, separating and filtering, filtering supernatant, sterilizing, and curing to obtain the finished products. The manufacturing method has the following beneficial effects: the manufactured lentinus edodes stem seasoning liquid is clarified, and contains a unique lentinus edodes fragrance and ester aroma, not only is unique in flavor and is beneficial to improve human body immunity, but also has the effects of lowering blood pressure and blood lipids, and preventing aging, and is convenient for consumption and suitable for people of all ages.

The invention discloses a making method of coprinus comatus composite seasoning liquid. The making method is characterized by comprising the following processing technology processes of preparing wheat koji extract, performing sterilization, performing culturing, adding coprinus comatus powder and yeast liquid, performing culturing, adding coprinus comatus powder, performing injecting to the kojiextract, performing culturing fermentation, performing acidication, performing flavor blending and seasoning, performing separation and filtration, obtaining filter liquid, performing sterilization, performing curing and obtaining finished products. The making method disclosed by the invention has the beneficial effects that the composite seasoning liquid is clear in shape, and contains unique coprinus comatus fragrance and ester flavor. The coprinus comatus composite seasoning liquid not only is rich in nutrition, but also has the efficacies of strengthening immunity of human bodies, ?improving appetite promoting digestion and the like. The making method is simple to operate and convenient to implement.

The invention discloses a preparation method of purple sweet potato brewed vinegar. The preparation method comprises the following steps of using purple sweet potatoes and rice as raw materials, performing crushing, performing mixing, and performing liquifying to obtain mash; performing saccharification at 60-65 DEG C, performing cooling to 34-37 DEG C, adding saccharomyces cerevisiae, and performing fermentation at 30-35 DEG C for 3-5 days so as to obtain wine mash; adding chaff, bran, black yeast and acetic acid bacteria, performing fermentation to obtain vinegar wort, performing acetic acidfermentation for 25-35 days, when the alcoholic strength in the vinegar wort is detected to be less than or equal to 0.5, sprinkling salt, and spraying vinegar so as to obtain purple sweet potato rawvinegar; and performing weather exposure, performing filtration, performing blending with tablet salt, performing high-temperature instantaneous sterilization, and performing filtration membrane filtration so as to obtain the purple sweet potato brewed vinegar finished products. According to the preparation method, the purple sweet potatoes are used as one of main raw materials, the defect that vinegar brewed with purple sweet potatoes as a main raw material is low in alcoholic strength is overcome, and the vinegar high in nutrient value is obtained.

The invention discloses a brewing method for agriophyllum squarrosum-flavor blueberry vinegar. The agriophyllum squarrosum-flavor blueberry vinegar is prepared by taking agriophyllum squarrosum and blueberries as raw materials and adding poria cocos and ficus esquiroliana. According to the agriophyllum squarrosum-flavor blueberry vinegar, the nutritive value of the agriophyllum squarrosum and the blueberries is fully utilized and is compatible with traditional Chinese medicine to achieve cooperative synergism, and the effects of promoting digestion, relieving stasis, strengthening the spleen and tonifying the stomach are achieved. The finished product is clear in shape, appropriate in concentration, gentle in sour and sweet degree, mellow, not astringent, outstanding in health-care function, suitable for popular taste, easy to preserve and capable of obviously improving discomfort of people suffering from food retention and qi deficiency of the spleen and the stomach if people eat the vinegar for a long term. The preparation technology of the agriophyllum squarrosum-flavor blueberry vinegar is simple and easy to implement and accords with the market development needs, and scale production can be performed.

The invention relates to the brewing field, particularly relates to a brewing method, and more particularly relates to a preparing process of a functional peptide non-alcoholic yellow wine. Glutinousrice and roasted proso millet in combination are adopted as raw materials. No pigment, essence, or other food additive is added. The yellow wine prepared through microbe fermentation is refreshing, natural and harmonious in taste, and has unique parched rice fragrance. A composite clarifying agent is adopted for treatment in a yellow wine clarifying step, and therefore clarifying effects are good,operation is easy, and original quality of the yellow wine can be ensured to the utmost. Alcohol removing and ultrasonic treatment steps are increased after the yellow wine clarifying step, and therefore the prepared yellow wine is clear, taste and flavor are preserved, and wine stability is improved. Functional substances which are chicken collagen small-molecule peptides and are added into theyellow wine improve effects of protecting vessels, reducing blood pressure, maintaining beauty and keeping young. A functional yellow wine and a non-alcoholic yellow wine are organically combined, andthe functional peptide non-alcoholic yellow wine has a broad market and a broad development prospect.

The invention discloses a healthy soy sauce fumet. The preparation raw materials of the healthy soy sauce fumet are the boiled soybean, mushroom powder and wheat flour; the weight proportion ratio thereof is (72-74) : (3-8) : (20-23). The raw materials are treated by the following steps: 1) adding Shanghai-brewing 3.042 Aspergillus oryzae and treating for 15-18h at 26-28 DEG C, then continuously ventilating for 30-35h at 30-33 DEG C, finally treating for 12-15h at 23-26 DEG C; during the period performing Aspergillus oryzae-turnover treatment for twice; 2) putting the materials treated by the step 1) in a fermentation tank, spraying salt water to the tank, the weight proportion ratio of the soybean, salt and water being (25-30):(14-17):(28-32); the fermentation temperature at earlier stage being 8-12 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the metaphase being 20-25 DEG C, the fermentation time being 1.5-2months, the fermentation temperature at the last stage being 30-33DEG C and the fermentation time being 1-1.5months; 3) squeezing the product from step 2) by using a squeezer, and obtaining the healthy soy sauce fumet. The healthy soy sauce fumet has bright radish brown and strong ester flavor and saucy flavor without other bad smell. The taste is delicious and mellow, and the liquid of the soy sauce fumet is clear.

A soy sauce brewing method includes the steps: removing impurities of soybeans, adding water for soaking the soybeans until the soybeans are expanded without wrinkles and are elastic, fishing out and cooking the soaked soybeans, and cooling the soybeans to below 40 DEG C to obtain cooked materials; crushing the cooked materials, adding wheat powder into cooked materials mixed with strains, uniformly mixing the wheat powder with the cooked materials, throwing the materials into a ventilation starter making pond and forming a finished starter 13-16 days after; crushing the finished starter, adding saline solution with the concentration of 15-18% into the finished starter according to the mass ratio of 5:(4-5), uniformly mixing the finished starter and the saline solution, fermenting the mixture for 8-14 days at the temperature of 40-60 DEG C to obtain mature soy sauce mash; spraying oil to obtain primary oil, secondary oil and tertiary oil, blending and sterilizing the sprayed primary oil and the sprayed secondary oil to obtain finished soy sauce. The mass ratio of the wheat powder to the cooked materials is 1-2:5, and the strains account for 0.004-0.01% of the mass of the cooked materials. The method is simple and convenient to operate, temperature is high in the fermentation process, fermentation time is shortened, cost is reduced, any additives are omitted, and the soy sauce is safer to eat.

A white gourd soy features that the white gourd juice is used as one of its raw materials, and is prepared through fermenting, adding white gourd juice, fermenting again. Its advantages are delicious taste, and rich nutrients.