| 摘要 |
The present invention relates to a method for manufacturing soybean paste by using a trout and a Chinese yam, which comprises the following steps: (1) removing the head, the internal organs, the backbone, and all fins of the trout with a size of 300-600 mm and evenly cutting the trout; (2) mashing a fermented soybean lump and preparing the soybean paste; and (3) filling a cleaned pot with the soybean paste, repeatedly building the trout, the Chinese yam, sea salt, and acanthopanax powder on the soybean paste up to the entrance of the pot, and ripening the same for at least 6-12 months. In the step (3), with respect to 100 parts by weight of the soybean paste, 20-40 parts by weight of the trout, 15-35 parts by weight of the Chinese yam, 10-15 parts by weight of the sea salt, and 5-9 parts by weight of acanthopanax powder are contained. The method of the present invention can provide high-quality soybean paste having a high nutritional value and excellent functionalities by adding the trout having enough essential amino acids, excellent flavors, and good meat quality, and the Chinese yam having a fatigue recovery effect to a conventional soybean paste. |
