| 摘要 |
PURPOSE: A method of preparing the titled fermented soybean paste(toenjang) using Lycii Cortex Radicis is provided. The product has good taste and flavor by removing the odor of a fungus of fermented soybean paste while maintaining characteristic taste and flavor of fermented soybean paste. CONSTITUTION: A washed soybean is mixed with Lycii Cortex Radicis in a volume ratio of 10:1 to 10:1.5, heated in water at 100 to 120deg.C for 6 to 10hr and allowed for settle for 2hr. The soybean is pounded to form a fermented soybean block, which is dried for 2 months, fermented at 20 to 30deg.C for 1 month and dried in the sun for 4 days. The dried fermented soybean block is soaked in saline water containing 30L water and 2 to 2.5kg salt for 50 days and pounded. Then, the fermented soybean block powder is mixed with Lycii Cortex Radicis powder in a volume ratio of 10:3:3 and aged for about 90 days. |
