| 摘要 |
PURPOSE: A method is provided to manufacture fermented soy sauce having excellent taste, flavor and nutrition by using domestic soybeans and medicinal herbs. CONSTITUTION: Roasted and ground sesame seed 15g, roasted and ground perilla seed 5g, fermented and ground soybean powder 500g and ground black rice meal 20g are mixed and cooked in a cooking pot. Garlic 30g, ginger 5g, hot pepper 5g and licorice 5g are boiled in water at 100deg.C for 1 hour and the residue is filtered. The filtered liquid is cooled and added to the cooking pot. Bamboo salt brine of 23% is added to the cooking pot with rice syrup and malt water and the temperature of the cooking is kept at 65deg.C to ferment for 1-2 months. The fermenting temperature is controlled several times for the optimal condition. |
