| 摘要 |
A method of producing a soybean paste composition containing fermented soybeans by addition of fermented soybeans without salt, along with licorice root, red wine and the like to soybean paste is provided to reinforce functional components of food products and improve the taste and flavor. To produce the titled soybean paste composition, 1,400 to 1,800ml soybean paste is mixed with 3 to 7ml Licorice root powder and then 12 to 17ml red wine, 12 to 17ml pine pollen and 3 to 7ml oyster sauce. The mixture is then added with 12 to 17ml anchovy powder, 3 to 7ml kelp powder and 3 to 7ml red pepper seed powder and then 200 to 400ml fermented soybeans containing no salt. |
