| 摘要 |
PURPOSE: Fermented soybean paste sauce, and a producing method thereof are provided to use stock and natural seasonings for improving the palatability of users. CONSTITUTION: A producing method of fermented soybean paste sauce comprises the following steps: mixing 63-74wt% of purified water, 8-10wt% of dried walleye, 1-2wt% of laminaria japonica, 5-7wt% of onion, 10-15wt% of radish, and 2-3wt% of spring onion, and boiling the mixture; filtering the boiled mixture, and cooling the obtained stock at 30 deg C; grinding the onion, anchovy, shrimp, the laminaria japonica, lentinus edodes, yellow dried pollack, the dried walleye, and red pepper to obtain natural seasoning powder; mixing 40wt% of fermented soybean paste, 28-30wt% of stock, and 30-32wt% of natural seasoning powder; and aging the mixture at the temperature lower than 30 deg C for more than 72 hours. |
