PREPARATION METHOD FOR SOY SAUCE AND POWDER COMPRISING OF GASTRODIA ELATA

摘要

The present invention relates to a method for preparing chun-ma (Gastrodia elata) soy sauce. The method includes the steps of: steaming ingredients at 100 to 120° C for two to three hours; preparing a fermented soybean lump by crushing, molding, and fermenting the mixture of the steamed beans and chun-ma; and preparing the soy sauce by mixing the fermented soybean lump with 15 to 20% saltwater according to the weight ratio of 1:3 to 1:4, fermenting the mixture for 40 to 50 days, and filtering the fermented mixture. The soy sauce includes: (a) 1.3-2.0% of amino nitrogen; (b) 90-170 μg /ml of polyphenols; and 300-500 μg /ml of flavonoid.