Production method of soy sauce and miso using mushroom seeds and health supplementary soy sauce and miso

摘要

Soy sauce, soybean paste and miso soy sauce, liquid or solid medium are prepared in a manner similar to that of general microbial culture or meju, and the mushroom mycelium is cultured with sufficient feeding of the inoculation air. Separately, bacteria and yeast ) Was cultured in a liquid phase and mixed with the mushroom-infected medium described above to carry out secondary fermentation for 1 to 2 weeks to produce a continuous two-stage brewing soy sauce (one month fermented brewed soy sauce) and brewed health supplemented soy sauce It is about miso.