PREPARATION OF TRADITIONAL SEASONING FOOD CONTAINING HERBS

摘要

PURPOSE: Method of soy sauce and/or toenjang(fermented soybean paste) containing herbs, decreasing a disagreeable smell and salty but the preparing method maintained traditional steps. CONSTITUTION: A first solution is prepared by the following steps of: drying a Zanthoxyum planisinum and the peel of Zanthoxyum planisinum; grinding the Zanthoxyum planisinum to powder; soaking 1.5kg of the powder in 3l water; heating at 60°C. for 3 hours and cooling to 20°C; and filtering the solution with filtering textiles. A second solution is prepared by the steps that pouring alcohol solution of content of alcohol is 20% to the reminder of the first solution; soaking 5¯6 hours; and filtering that. And then mixed solution of the first solution and the second solution is used as a soaking solution for making of soy sauce and/or toenjang.