| 摘要 |
PURPOSE: A process of preparing soy sauce(kanjang, Korean native name) and fermented soybean paste(toenjang) using hollow bar-type fermented soybean cake(meju) which causes complete fermentation to be achieved is provided which reduces a fermentation time, prevents spoilage of the meju and allows a user to easily and conveniently prepare fermented soy products at home. CONSTITUTION: Soybeans are steamed, ground, formed into a shape of a hollow bar with a diameter of 2 to 8cm and a length of 10 to 30cm and then fermented. Thereafter, the fermented meju is vertically soaked in saline water and aged to produce kanjang. And the aged meju is taken out therefrom and uniformly mixed with a specified additive to produce toenjang. |
