MANUFACTURING METHOD OF SOY SAUCE AND SOYBEAN PASTE

From the paper

Abstract

A method for preparing soy sauce and soybean paste using fermented soybeans, salts, water, ginseng, Phellinus linteus, hot pepper and hardwood charcoal is provided to show higher nutritive values than the soy sauce and soybean paste prepared by an existing conventional method. A method for preparing soy sauce and soybean paste comprises the following steps of: drying washed meju(fermented soybeans) for 5-10 days and leaving to stand the dried meju in salt water for 3-7 days blanching washed ear shells, ginseng, Phellinus linteus, dried persimmon, jujube and garlic and leaving to stand the ingredients with salts for 12-36 hours dipping Sagol(bones of the four legs of a cow) in water for 12-36 hours to remove blood and boiling the Sagol to obtain bone soup and inputting the ear shells, garlic, Phellinus linteus, dried persimmon and jujube in a hemp cloth bag.