| 摘要 |
A production method of fermented soybean paste containing red ginseng by a first embodiment of the present invention comprises the following steps: a first step for mixing 90 wt% of ginseng with 10 wt% of fermented mixture of red pepper powder, salted seafood liquid sauce, ginger, sugar, salt, garlic, radish, leaf mustard, and spring onion, and fermenting the mixture at 5-10 for 2-3 weeks; and a second step for inserting the fermented ginseng mixture into a red ginseng double boiler before cooking for more than 7 hours to obtain red ginseng, mixing the red ginseng with 10 wt% of honey before cooking the mixture for more than 6 hours to obtain honey preserved red ginseng, and drying the honey preserved red ginseng before crushing, mixing with 10 wt% of fermented paste, and aging the mixture at 5-10 for 1-2 days. A cooking method of pork by a second embodiment of the present invention comprises a step of boiling 20 g of fermented soy bean paste containing red ginseng, 5 g of Lentinus edode, and 600 g of pork. The present invention improves the taste and texture of the pork. |
