| 摘要 |
A method of manufacturing fermented soybeans, its powder and pill by steaming soybeans with tissue cultured root of wild Panax ginseng C.A. Meyer and fermenting Bacillus is provided to give the efficacy of wild Panax ginseng C.A. Meyer to fermented soybeans. Soybeans are soaked in loess water(jijangsu) for 8 to 12hr, mixed with 10 to 25% by weight of wild Panax ginseng C.A. Meyer, heated with steam at 100 to 120deg.C for 3 to 4hr and fermented with Bacillus at 38 to 43deg.C and 70 to 89% humidity for 45 to 50hr to give fermented soybeans which are ground to 60 to 120meshes or formed into a pill with 3.2 to 5mm and dried. |
