| 摘要 |
A process for making a bean paste soup called as "Chung- guk-jang" (I) enforced with salted fish as Ca, protein, amino acids and vitamins comprises (A) fermenting 1kg of boiled soybeans with rice straws at 30 deg.C for 3 days, (B) mixing (A) with liquid type salted fish 500g and salt 100g, and (C) fermenting at 10-20 deg.C for 10 days. For prep. of liquid type salted fish, one of cleaned shrimp, anchovy, Pseudosciaena man churica and small octopus is salted for fermentation, ground, added 10-20% salt and 10% malt powder and aged for 1 year. The traditional method for (I) includes fermenting boiled soybeans at 40 deg.C for 2-3 dayswith 3-5 straws to white slime formation, and grinding with salt, garlic, green onion and pepper powder. |
