| 摘要 |
PURPOSE: Producing methods of fermented seasoning soy sauce and seasoning sauce are provided to use bean sprouts, mung bean sprouts, and stone crabs to obtain the sauce. CONSTITUTION: A producing method of fermented seasoning soy sauce comprises the following steps: mixing 70wt% of steamed and crushed bean sprouts and mung bean sprouts, and 30wt% of black sugar in an earthenware jar, and fermenting the mixture at 4-6 deg C for 3 months; mixing the fermented bean sprouts and mung bean sprouts with dark soy sauce in a ratio of 1:2; boiling down the mixture, and aging the mixture at 25-28 deg C for 12 hours to obtain seasoning soy sauce; crushing a mixture of 100g of stone crabs and 30g of bay salt; aging the mixture at 25-28 deg C for 72 hours in the earthenware jar; and aging the fermented mixture at 4-6 deg C for 6 months to obtain the seasoned stone crab; mixing 60wt% of seasoning mixture, 20wt% of seasoning soy sauce, and 20wt% of seasoned stone crab; fermenting the mixture at 20-25 deg C for 72 hours; and aging the fermented mixture at 4-6 deg C for less than a year. |
