| 摘要 |
<p>The present invention relates to a method for preparing a traditional soybean paste and a traditional soy source, wherein the method comprises: a steaming step of mixing washed soy beans and water at a ratio of 1:1.8 and steaming the mixture for 5-6 hours; a meju fermenting step of hardening meju (fermented soybean lump), which is obtained by smashing the steamed soybeans and molding the smashed soybeans into a meju shape, in a clean place for 4 hours, first-drying the hardened meju until the weight of the first-dried meju is 85% the original weight of the molded meju, second-drying the first-dried meju through drying and fermentation at a temperature of 25-26°C for 5 days until the weight of the second-dried meju is 75% the original weight of the molded meju, and third-drying the second-dried meju through fermentation and drying by hanging the second-dried meju for 3 weeks until the weight of the third-dried meju is 60% the original weight of the molded meju; a washing step of washing and drying the fermented meju; a salt water preparing step of dissolving bay salt in water to prepare salt water having a salinity of 18-20 Baume degrees; a first-aging step of putting the washed and dried meju in a sterilized pot, pouring the salt water in the pot, putting charcoal, chili peppers, and straws in the pot, and putting a lid on the pot, followed by first aging for 40-50 days; a separating step of separating a soy sauce and meju from each other after the first aging; and a step of aging the separated soy sauce and meju, respectively.</p> |
