| 摘要 |
A method for preparing the meju (fermented soybeans) used in the preparation of soybean sauce of good taste is provided to reduce the maturation time of meju and to allow it to be fermented completely. A method for preparing the meju used in the preparation of soybean sauce of good taste comprises the steps of boiling soybean and grinding the boiled soybean to remove the air gap; adding additional components to it for improving the component of meju; injecting the mixed meju material into a molding frame having a plurality of air penetration holes and compressing it; removing a molding plate from the molding frame before meju is released; releasing meju from the frame so as to mold it firstly; and hanging the dried meju to ferment it.
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