Production method of toasted chow mein for the biological control function of tohacchin

摘要

The present invention relates to a method for producing a waxy tobacco sauce which is a combination of conventional soy sauce and enzymatic fortification instead of a salt for the purpose of enhancing the efficiency of natural ripening than a general "salted tofu sauce".;The main raw material, toad (Carrotina denticulata denticulata D_EH_AAN) And Korean traditional soy sauce were mixed at a ratio of 1: 1, and wheat embryo or wheat bran was added to the mixture for enzymatic fortification. The "tocotin" ", " a method for producing a full-grown tofu sauce ";Among the ingredients of this ripe tofu sauce, unlike ordinary tobacco sauce, the peat husk is better aged, so that the chitin constituting the toe shell is more easily completely hydrolyzed (ripened) and the product is contained. This product is chitin oligosaccharides and belongs to the immunocytochemical (GlcNAc)₆That is, NACOS-6 ( p.7)⁹⁾And a large amount of bio-control functional substances (bio-control functional substances) are included.