| 摘要 |
The present invention comprises: a first step of concentrating a fermented material of Dendropanax morbifera as a main material to a solid content of 35%; a second step of putting 50-80 L of the fermented material of Dendropanax morbifera concentrated in the first step and 20-40 kg of vegetable seasonings in a net, followed by heating at a temperature of 75-95°C for 3-5 hours for extraction; a third step of putting 30-80 L of the extract obtained in the second step and 20-50 kg of fruit materials, followed by heating at 80-90°C for 5-8 hours for extraction; a fourth step of adding an additive to 50-90 L of the extract obtained in the third step to generate a mixture and concentrating the mixture to have a solid content of 20-25%; and a fifth step of aging and stabilizing the mixture concentrated in the fourth step in a sealed fermentation room at a temperature of 7-12°C for 2-10 days, thereby completing a soybean sauce. According to the present invention, the soybean sauce is prepared by using the fermented material of Dendropanax morbifera as a main material and using vegetable seasonings and fruits, so that a unique flavor of benzoin contained in the Dendropanax morbifera neutralizes unpleasant smells such as a distinctive smell of meat and a fishy odor of fish and makes the fleshes tender and plain more and more. Dendropanax morbifera is suitable to season meat and fish since the human being is not allergic to materials contained in the Dendropanax morbifera. In the case where the meat and fish are heated and cooked while the soybean sauce is mixed with or sprayed on the meat and fish or soaks the meat and fish, the fermented material of Dendropanax morbifera is fermented to generate secondary metabolic products of microorganisms, thereby making the flesh plainer and thus generating complexly several deep tastes. Further, the soybean sauce contains large amounts of healthful nutrients, and thus can be enjoyed by men and women of all ages. |
