PROCESS FOR SOY SAUCE AND FERMENTED SOYBEAN PASTE INCLUDED INGREDIENT OF OAK MUSHROOM

摘要

PURPOSE: A process for a soy sauce and a fermented soybean paste with an oak mushroom powder after removing moisture and smell are provided. CONSTITUTION: A soy sauce and a fermented soybean paste with an oak mushroom powder are characterized by a process: after soaking fermented soybean into a salt solution for 40days, if the color of a soybean sauce turn into black, pulling out; breaking; putting some soybean sauce, salt and the mixture in a pot, followed by fermenting again for 6-10months; the soy sauce comprises 100pts.wt. of the soaked fermented soybean, 10pts.wt. of the oak mushroom powder removed moisture and smell by roasting for 20min. in a middle flame 3pts.wt. of cut oak mushroom of 3-7mm size. Processing of the soybean sauce by boiling with dried oak mushroom after filtering the rest of soybean sauce and pulling out soaked fermented soybean is provided.