| 摘要 |
A method for producing soy sauce using Phellinus linteus and the soy sauce produced therefrom are provided, thereby easily eating the useful components of Phellinus linteus having health improving activity, and improving the taste and flavor of soy sauce. The method for producing soy sauce using Phellinus linteus comprises the steps of: washing Phellinus linteus with water, and optionally cutting the Phellinus linteus in the size of 0.5 to 1 cm; boiling 40 to 60g of prepared Phellinus linteus in 15 to 25 liter of water to prepare an extract of Phellinus linteus, adding 10 doe of soybeans into the Phellinus linteus extract, and boiling the mixture; pounding the boiled beans in a mortar, inserting the pounded beans into a wood case to shape the boiled beans, and drying the rectangular boiled beans fastened with rice straw; boiling 140 to 160g of Phellinus linteus in 110 to 130 liter of water to prepare 50 to 70 liter of an extract of Phellinus linteus, and adding 11 to 13 kg of salt into the Phellinus linteus extract to prepare Phellinus linteus salt extract; inserting 50 to 70 liter of Phellinus linteus salt extract, dried soybean, red peppers and charcoal into a pot, sealing the pot with hemp cloth, and maturing the mixture for 7 months; filtering the matured soybeans; and packing the filtered soy sauce. |
