| 摘要 |
The present invention relates to a soy sauce preparation method using pictum sap and soy sauce prepared by the same. The method includes: (S1) a step in which 30 to 50 parts by weight of pictum sap, 0.1 to 1 part by weight of shiitake, 10 to 30 parts by weight of cooking wine, 10 to 30 parts by weight of traditional wine, and 20 to 40 parts by weight of sugar are mixed with 100 parts by weight of soy sauce; (S2) a step in which the mixture prepared in step (S1) is heated and the mixture is further heated for 20 to 40 seconds once the mixture begins to boil; (S3) a step in which the heating in step (S2) is stopped, 0.1 to 1 part by weight of lemon and 0.1 to 1 part by weight of apple are added to 100 parts by weight of soy sauce, and then the obtained material is cooled for 3 to 5 hours with a lid covering a container; and (S4) a step in which solids are removed from the soy sauce obtained in step (S3). In a case where the soy sauce according to the present invention prepared by this method is used for food cooking, meat and vegetable textures can be improved, tastes can be enhanced, sweet and salty tastes are maintained while sugar content and salinity are reduced, which results in improvement in preference and healthfulness. In addition, the pictum sap and shiitake are used at the same time, and thus the level of immunity and blood circulation can be improved. Accordingly, the soy sauce according to the present invention is expected to be highly useful in cooking food. |
