MANUFACTURING METHOD OF FERMENTED SAUCE WITH SOLOMON'S SEAL

摘要

PURPOSE: A method for manufacturing fermented soybean products using a solomons seal is provided to increase useful ingredients of the solomons seal and naturally add the taste and flavor of the solomons seal. CONSTITUTION: A solomons seal is thermally extracted by using water of 150 to 200 times than the solomons seal. The solomons seal extract is added to washed soy beans or grains and is steeped for 5 to 25 hours. The solomons seal extract of 50 to 80 weight is additionally put and steeped and the soy beans or grains are boiled. The solomons seal extract is cooled down to 30 to 40 degrees centigrade. The boiled soy beans or grains are coated with aspergillus oryzae. A fermented soybean lump is made by culturing the soy beans or grains.