PREPARATION METHOD FOR SOY SAUCE COMPRISING GASTRODIA ELATA AND LENTINULA EDODES

摘要

The present invention relates to a method for preparing soy sauce including a step of adding, into a soy sauce, Gastrodia elata Blume, Lentinula edodes, or a combination thereof, and fermenting the resultant soy sauce for 1 to 1,000 days at a temperature of 10-40C. The soy sauce prepared by the method of the present invention has very good antioxidant activity to alleviate diabetes and hypertension and also has good sensory attributes.