THE NATIVE BLACK SOYBEAN FERMENTED SOURCE, THEREOF ITS MANUFACTURE METHOD

摘要

A method for preparing fermented soybeans by using Rhynchosia Nulubilis is provided to enable consumers to appreciate the true value of fermented soybeans and eat high-quality fermented soybeans. A method for preparing fermented soybeans by using Rhynchosia Nulubilis comprises the steps of: (i) collecting Rhynchosia Nulubilis; (ii) soaking the collected Rhynchosia Nulubilis in water for 30min; (iii) steaming the soaked Rhynchosia Nulubilis in a steamer for 5hr; (iv) putting the steamed Rhynchosia Nulubilis(kept in the steamer) on a hanger in a fermentation room, and fermenting/aging the Rhynchosia Nulubilis at 70°C for just 3 days; (v) drying the aged Rhynchosia Nulubilis in the sun for 4 days, or combining sun-drying and artificial drying processes; (vi) processing the dried fermented Rhynchosia Nulubilis (or mixed with 5% of glutinous rice) into powder, and forming it into pills; and (vii) packing the pills, followed by storing or shipping. A fermented-soybean sauce for rice wrapped in leaves comprises 25% of soybean paste, 35% of boiled soybeans, 5% of peeled garlic, 15% of powder of fermented soybeans, and 15% of powder of the fermented Rhynchosia Nulubilis. A fermented-soybean onion sauce comprises 28% of soy sauce, 20% of brown sugar, 9% of mustard, 20% of vinegar, 9% of powder of fermented soybeans, 9% of powder of the fermented Rhynchosia Nulubilis, and 5% of onion.