| 摘要 |
PURPOSE: Fermented soy products obtained by steaming natural Tricholoma matsutake, mixing with conventional fermented soy products and aging are provided. Therefore, the products are preserved over a long period of time and maintain the taste and flavor peculiar to Tricholoma matsutake and fermented soy products. CONSTITUTION: To produce the titled products, 55% by weight of fermented soybean powder is mixed with 3% by weight of steamed Tricholoma matsutake extract, 25% by weight of red pepper powder, 10% by weight of glutinous rice, 7% by weight of malt, 7% by weight of corn syrup, 10% by weight of salt and 3% by weight of garlic. Thereafter, the mixture is fermented with 15% by weight of steamed and dried natural Tricholoma matsutake in a jar for 2 to 3 years. |
