| 摘要 |
PURPOSE: A method for preparing the cheonggukjang pack is provided to remove the smell of cheonggukjang completely and to improve the convenience of cooking and the easiness of carrying along. CONSTITUTION: A method for preparing the cheonggukjang pack comprises the steps of soaking soy bean 150g in mineral water for 2 days and drying it in the shade 12 hours; adding 10 g of starch syrup to it and maturing it in a yellow soil furnace for 100 days; mixing Cheongyang hot pepper 30g, Welsh onion 20g, the crushed dubu (bean curd) 50g, potato flour, carrot powder 50g, and red pepper powder 10g; and pulverizing the mixture finely and putting it in a packing container and rapidly freezing it at -40°C.
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