| 摘要 |
Provided is a method for preparing a cheonggukjang(thick soybean paste) powder which is free from the specific offensive odor of cheonggukjang and can be applied to cooking more conveniently. The method comprises the steps of (S1) dipping soybean in a chlorella culture solution which comprises 100 parts by weight of water and 2-24 parts by weight of chlorella, for 24-72 hours; (S2) heating the chlorella culture solution to steam it; (S3) taking the soybean out of water and spraying Bacillus subtilis to the soybean at a temperature of 30-40 deg.C to inoculate it; (S4) fermenting the inoculated soybean for 12-72 hours; (S5) drying the fermented soybean; (S6) pulverizing the dried soybean to obtain a powder of 160-180 mesh; and (S7) mixing 100 parts by weight of the pulverized one and 7.5-16.5 parts by weight of a chlorella powder. |
