| 摘要 |
PURPOSE: A manufacturing method of soybean paste is provided to manufacture soybean paste using freshwater edible shellfish and to increase the mouthfeel and taste by removing the unique soil taste of freshwater shellfish. CONSTITUTION: After freshwater edible shellfish is rapidly steam-heated at 130-160deg.C for 30 seconds to 1 minute 30 seconds, the shell is removed. Freshwater edible shellfish 100 parts by weight is sprayed with 1-10 parts by weight of a mixed solution of salt 20-60 wt% and 10-35% ethanol 40-80 wt%, and parboiled in boiling water for 3-10 seconds. Onion 70-75 wt%, spicy green pepper 5-15 wt% and green pepper 10-20 wt% are mixed to prepare mixed vegetables. Freshwater edible shellfish 10-20 wt%, mixed vegetables 40-70 wt%, anchovy powder 0.1-1.5 wt%, soybean paste 10-20 wt%, starch syrup 0.1-1.5 wt% and perilla oil 0.1-1.5 wt% are mixed. The mixture is stir-fried at high heat of 1,000-1,400deg.C for 1-5 minutes. The soybean paste is made by immersing fermented soybeans into 20% salty water at a weight ratio of 1:4 for 45 days and controlling salinity to 19.2 degree by adding water without filtering soy sauce. The freshwater edible shellfish is one species or two species or more selected from marsh snail, river snail, golden apple snail and edible snail. [Reference numerals] (AA) Removing soil odor from freshwater shellfish; (BB) Preparing mixed vegetables; (CC) Preparing anchovy powder; (DD) Forming edible shellfish-soybean paste; (EE) Roasting the edible shellfish-soybean paste
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