A PROCESSING METHOD OF PADDY STRAW FOR CHUNGKUKJANG FERMENTATION AND CHUNGKUKJANG PRODUCTS USED THEREOF

摘要

PURPOSE: A rice straw processing method of fermented soybeans, and a fermented soybean product using thereof product are provided to minimize the breeding of various bacteria. CONSTITUTION: A rice straw processing method of fermented soybeans comprises the following steps: removing foreign materials from rice straws, and cutting the rice straws into 1-10cm; moist-heat sterilizing the cut rice straws at 90-100 deg C for 10-30 minutes; and drying the sterilized rice straws at 60-70 deg C. The rice straws are obtained from the bottom part of the rice straws without removing the skin.