| 摘要 |
PURPOSE: A producing method of fermented paste and soy sauce using salted anchovy sauce is provided to improve the flavor of the fermented soybean paste and the soy sauce. CONSTITUTION: A producing method of fermented soybean paste and soy sauce comprises the following steps: naturally precipitating sediments from salted anchovy sauce for removing oil floating on the upper surface of the undiluted anchovy sauce, and separating the obtained first solution with the sediments; adding water to the sediments before boiling; cooling the boiled solution, and removing the floating oil from the upper surface; filtering the boiled solution to obtain a second solution, and mixing the first and second solution; boiling the mixture after adding soybeans to obtain a first soy sauce; and inserting fermented soybean blocks into the first soy sauce, and aging to obtain a second soy sauce and the fermented soybean paste. |
