| 摘要 |
A method of manufacturing fermented food by addition of velvet(pilose) antler extract to soy sauce(Ganjang), soybean paste(Doenjang), soup prepared with fermented soybeans(Cheonggukjang) or red pepper paste(Gochujang) is provided. The method reduces the destruction of nutrients during extraction of velvet antler and the fishy smell and provides the efficacy of velvet antlers to the fermented food. Fresh velvet antlers are stored at -25 to -50deg.C for more than 10 days, cut to 0.5 to 3mm thick, mixed with water in a weight ratio of 1:10 to 100 times and extracted at 100 to 130deg.C for 20 to 48hr. The velvet antler extract is used in preparing soy sauce, soybean paste, soup prepared with fermented soybeans or red pepper paste. |
