| 摘要 |
PURPOSE: Swellfish soup using fermented soybean paste, and a producing method thereof are provided to remove the fishy smell and the muddy taste generated from swellfish stock using the soybean paste. CONSTITUTION: A producing method of swellfish soup using fermented soybean paste comprises the following steps: removing non-edible portions from swellfish, and washing the edible portions of the swellfish; dipping the edible portions into an acetic acid aqueous solution for 10~20hours, and inserting into water for 2~6hours; inserting the edible portions of the swellfish, radish, onion, spring onion, anchovy, and laminaria japonica into the water, and heating for 2~3hours at 60~70deg C: adding the fermented soybean paste to the obtained stock, and heating for 20~40minutes at 60~70deg C; adding soy sauce to the stock; inserting the swellfish, bean sprouts, mallow, and other ingredients into the stock; and boiling the mixture for 5~10minutes at 100~150deg C. |
