| 摘要 |
A method of manufacturing low-salt soybean paste(Doenjang) is provided to obtain the soybean paste having the efficacy of Angelica root, Polygonatum root and Cnidium root and being resistant to spoilage. Soybeans are heated with herbal extract containing Angelica root, Polygonatum root and Cnidium root, formed into a brick shape, dried for 2 to 3 days and fermented on rice straw for 1 month. The fermented soybean block is mixed with Acer mono Maxim-containing liquid, the herbal extract-containing liquid and salt in a weight ratio of 4:2:2:1, aged for 45 days and separated into soybean paste as a solid and soy sauce as liquid. The soybean paste is mixed with Angelica root powder and sliced pine mushroom and aged for 10 to 12 days. |
