| 摘要 |
PURPOSE: Provided IS A method for manufacturing fermented soy bean paste with japanese apricot. Therefore the manufactured fermented soy bean paste contains the active ingredients, taste and flavor of the japanese apricot, and neutralizes the unpleasant smell of meat and fish. CONSTITUTION: A method for manufacturing fermented soy bean paste with japanese apricot comprises the steps of: washing japanese apricot with water and removing water from the surface thereof; separating fruit meat and seeds; pulverizing the fruit met; inserting 30-40 wt.% of pulverized fruit meat with 10-20 wt.% of oligosaccharide and 2-8 wt.% of refined white sugar in a pot; sealing the pot and maturing it at 20-25 deg.C for 6-9 months; mixing the matured fruit meat with pulverized fermented soy beans in the pot; sealing the pot and maturing the mixture at 20-25 deg.C for 3-6 months; and packing the matured mixture in a sterilized bottle. |
