| 摘要 |
The preparation method of low salted soy paste (I) using anchovy sauce (II) consists of (1) steaming soybeans for 1-1.5 hr, (2) fermenting 0.2 % yeast to (1) at 30 deg.C for 48-72 hrs, (3) adding (II) as 1/3 vol. of beans, and aging for 60-90 days on a closed system to get 6 % salted (I). The process of (II) is fermenting anchovy in 25 % salt solution for over 1.5 yr. (I) is useful for vegetables dressing in canning. |
