| 摘要 |
PURPOSE: A method of manufacturing liquid fermented soybeans with garlic is provided to improve effect on a physical constitution, to reduce the unique smell of a fermented soybean, and to ease the eating. CONSTITUTION: A method of manufacturing liquid fermented soybeans with garlic comprises the steps of: mixing a fermented soybean 600~1,000g, a brown sugar 3,000~4,000g, and a garlic 400~800g per 10L of water to make a mixed solution; fermenting the mixed solution for 10~20 days in 20~40 deg C to make a fermented product; dividing the liquid from the fermented product; manufacturing a wormwood extract by adding a 10~40g of wormwood into a 10L of water and extracting the hot liquid by a double steaming method for 15~240 minutes in 70~120 deg C; and manufacturing a mixed liquid by adding the 800~1250g of fermented soybean, the brown sugar 3,500~4,750g, and the garlic 700~1200g per 10L of the wormwood extract. The contents of the fermented soybean and the garlic are in a ratio of 1:0.6 to 1:1 by a weight ratio. |
