| 摘要 |
PURPOSE: A producing method of jjieomjang(soybean paste mixed with kimchi juice) is provided to use fermented soybean powder instead of traditional soybean block powder. CONSTITUTION: A producing method of jjieomjang(soybean paste mixed with kimchi juice) comprises the following steps: mixing 100 parts of fermented soybean powder by weight, 3-8 parts of salt by weight, 10-30 parts of kimchi juice by weight, 1-3 parts of red pepper powder by weight, 1-5 parts of garlic by weight, and 30-50 parts of purified water by weight; aging the mixture at 25-40 deg C for 5-30 days; sterilizing the mixture at 65-75 deg C for 5-30 minutes; and adding 1-3 parts of alcohol by weight per 100 parts of obtained jjieomjang by weight. |
