| 摘要 |
A method for preparing soybean paste containing a Schisandrae fructus enzyme is provided to show specific taste and flavor of Schisandrae fructus by preparing a Schisandrae fructus enzyme and adding it in a soybean paste preparing process. A method for preparing soybean paste containing a Schisandrae fructus enzyme comprises the following steps of: mixing 35 parts of Schisandrae fructus enzyme and 200-250 parts of Meju to prepare a first mixture; fermenting the first mixture at 70~80°C for 8~9 hours; adding 60-70 parts of cereals and 60-70 parts of cayenne pepper to the fermented first mixture to prepare a second mixture; stirring the second mixture for 1-2 hours; and aging the second mixture at 20~25°C for 10~12 months. |
