THE NATIVE BLACK SOYBEAN FERMENTED SOURCE FOR THE FRESH MEAT BEFORE ITS ROASTED

摘要

Sauces for meat prepared by adding fermented soybeans of Rhynchosia volubilis to soy sauce, corn syrup, anchovy powder, pear concentrates and the like are provided to ensure the efficacy of Rhynchosia volubilis and use no chemical seasonings. Basic sauce is prepared by mixing 25.0 parts by weight of fermented soybeans of Rhynchosia volubilis are mixed with 18.0 parts by weight of soy sauce, 14.8 parts by weight of corn syrup, 4.0 parts by weight of anchovy powder and 7.5 parts by weight of pear concentrates. The basic sauce is then mixed with 2.8 parts by weight of spirits, 1 parts by weight of sesame oil, 1.2 parts by weight of MSG, 10.8 parts by weight of mashed onions, 6.3 parts by weight of ground garlic and 0.3 parts by weight of black pepper, filtered and aged to give sauces for meat.