| 摘要 |
PURPOSE: Tricholoma matsutake ganjang(soy sauce) and a preparation method thereof are provided to immediately take it after preparation and to secure good taste compared with existing soy sauce. CONSTITUTION: A method for preparing Tricholoma matsutake ganjang comprises the steps of: washing and boiling Tricholoma matsutake and then cooling the solution for 12 hours; soaking black soybean 100g for 12 hours; obtaining 100g solution by boiling down glycyrrhizae radix 20g with water 400g; and mixing the obtained Tricholoma matsutake, soaked black soybean, boiled down glycyrrhizae radix, Salicomia herbacea salt 80g, oyster sauce 50g and Japanese extract 50g.
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