Soy sauce
A technology for soy sauce and raw materials, which is applied in the field of soy sauce to achieve the effects of mellow taste, fresh taste and rich color.
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Embodiment 1
[0012] A kind of soy sauce is made by fermenting the following raw materials in parts by weight: 25 parts of soybeans, 20 parts of black beans, 20 parts of corn, 15 parts of wheat, 20 parts of millet, 10 parts of straw mushrooms, 10 parts of longan, 10 parts of deer grass, 5 parts of wolfberry, 3 parts of sugar, 3-parts of edible salt, 50 parts of water.
Embodiment 2
[0014] A kind of soy sauce is made by fermenting the following raw materials by weight: 30 parts of soybeans, 25 parts of black beans, 25 parts of corn, 20 parts of wheat, 2025 parts of millet, 12 parts of straw mushrooms, 15 parts of longan, 15 parts of deer grass, 10 parts of wolfberry, 6 parts of sugar, 6 parts of edible salt, 80 parts of water.
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