| 摘要 |
PURPOSE: A method for preparing soy sauce is provided, which has improved taste as the storing term goes on by reducing salty taste and adding sweety taste. CONSTITUTION: A method for preparing soy sauce with improved taste comprises the steps of: (i) a first step to mix wheat and beans in a ratio of 7 : 3, and boil; (ii) a second step to pulverize, lump in a baseball size, and dry indoors for 7-8 days; and (iii) a third step to soak in a salty water for 100 days, and then take out fermented soybeans and impurities, and ferment the remaining liquid. The whole mixing ratio of wheat, bean, salt and water is 7:3:3:20, and the fermented soybeans is used as fermented soybean paste powder after being dried and powdered. |
