In the process of material soy production, hedgehog fungus and Maifanshi are added in, the final soy sauce can both keep the traditional feature and own some nutritional and health-care functions.

• 在传统母子酱油生产过程中分别添加麦饭石、猴头菇和甘草等材料,在此基础上生产的猴头菇麦饭石母子酱油既保持了其传统特色,又增加了营养保健功能。