| 摘要 |
The present invention relates to Cheonggukjang containing vegetables and tofu and a method for manufacturing the same. The method comprises the following steps: drying the cheonggukjang, which is made by drying soybeans boiled in a cassia bark infusion, then roasting and pulverizing, and fermenting, to have 10-20 weight% of moist per total weight of the cheonggukjang; cutting the tofu mixed with cheonggukjang powder, roasted nut powder, and vegetable additives; drying the cheonggukjang to have 3-5 weight% of moist; drying boiled mushroom, zucchini, green onion, and onion; and mixing the dried vegetables with an extra additive. Per 100 parts by weight of the dried cheoggukjang, 4-18 parts by weight of the dried tofu and 3.2-24 parts by weight of the extra additive are mixed. [Reference numerals] (AA) START; (BB) END; (S110) Drying cheonggukjang made by drying soybeans boiled in a cassia bark infusion, then roasting and fermenting; (S120) Cutting and drying the tofu mixed with cheonggukjang powder, roasted nut powder, and vegetable additives; (S130) Making an extra additives by drying and mixing steamed mushroom, green onion, and onion; (S140) Adding cheonggukjang, tofu, and the extra additive |
