| 摘要 |
The ginseng soysauce is produced as the following steps. (1) The raw soysauce which is made by pressing after 3 to 6 months of the first fermentation of the soybean malt at 26 to 28 deg C under the saline solution is poured into a container or a clear container and then ferment it the second time for 5 to 7 days as turning it slowly under the sun light. (2) Add about 1 to 10% of steamed ginseng powder to the raw soysauce and ferment it the third time for 7 to 10 days at 10 to 20 deg C and then make the ginseng ingredient added raw soysauce by filtering it with fine filter febric. (3) Pack it after boiling it down twice at 75 to 85deg C. |
