| 摘要 |
A method for preparing doenjang(fermented soybean paste) or ganjang(soy sauce) is provided to improve taste and smell by using deep sea water and a lacquer tree extract. A method for preparing doenjang comprises the steps of putting 100 parts by weight of the cut lacquer tree or the bark of a lacquer tree and 200-600 parts by weight the deep sea water of a depth of 200 m or more to an iron pot, heating it at 95-100 deg.C for 15-30 hours, and filtering it to remove the solid part, thereby obtaining a lacquer extract; adding the salt precipitated by concentrating to the obtained lacquer extract in an amount of 16-20 degree Be; dipping 1 part of meju(fermented soybeans) into 2-4 parts by weight of the obtained solution and fermenting it for 40-60 days; and separating meju from a liquid part, pounding and mixing the meju, putting it into a jar, and maturing it for 30-50 days. |
