| 摘要 |
PURPOSE: Seasoned and fermented soybean paste with reduced content of sodium, and a producing method thereof are provided to offer vitamin A and vitamin C to regular fermented soybean paste. CONSTITUTION: A producing method of seasoned and fermented soybean paste with reduced content of sodium comprises the following steps: soaking washed soybeans in water for 6-10 hours, and heating the soybeans for 3-4 hours; molding soybean blocks using the heated soybeans, and drying the soybean blocks for 25-35 days; washing the dried soybean blocks; mixing the washed soybean blocks with salt, and fermenting the mixture for 80-100 days to obtain fermented soybean paste; mixing the fermented soybean paste with a tangerine extract, fruit sauce, sea urchin roe, beef, bean curd, anchovy powder, sea tangle powder, Lentinus edodes powder, shrimp, garlic, ginger, anchovy stock, and red pepper powder to obtain a fermented soybean paste mixture; and stirring and heating the fermented soybean paste mixture, and storing in a sterilized glass container. [Reference numerals] (S11) Mixing fermented soybean paste, tangerine extract, fruit sauce, sea urchin roe, beef, bean curd, anchovy powder, sea tangle powder, Lentinus edodes powder, shrimp, garlic, ginger, anchovy stock, and red pepper powder to obtain a fermented soybean paste mixture; (S21) Stirring and heating a fermented soybean paste mixture to obtain seasoned fermented soybean paste; (S31) Inserting seasoned fermented soybean paste in a glass jar sterilized with 80-100 deg. C water |
