Method for producing Doenjang dressing sauce and Doenjang dressing sauce produced by the same method

摘要

The present invention relates to a soybean paste dressing sauce manufacturing method and a soybean paste dressing sauce manufactured through the method. The method includes: a step (a) of making cheonggukjang by steaming washed soybeans and inoculating and fermenting the soybeans with a bacillussubtilis strain, and then, adding salt and stirring the mixture; a step (b) of forming the steamed soybeans into a soybean lump and inoculating and fermenting the lump with a bacillussubtilis strain and aging the mixture in salt water, and then, separating a soybean paste from a soy sauce; a step (c) of making a red pepper paste by mixing and aging a glutinous rice paste with red pepper powder, salt, fermented soybean powder, malt, and water; a step (d) of making a blue soybean paste by mixing the cheonggukjang of the step (a), the soybean paste of the step (b), the red pepper paste of the step (c), and minced garlic; a step (e) of making a fermented water parsley solution by heating and cooling a mixture, which is made by mixing soybean powder with a water parsley extract, and then, inoculating and fermenting the mixture with a bacillussubtilis strain; a step (f) of making a meat stock by heating and filtering spring onions, anchovies, radishes, onions, and apples in water; and a step (g) of mixing and heating the blue soybean paste of the step (d), the water parsley solution of the step (e), and the meat stock of the step (f) with a fermented plum solution including extracts of pear and garlic.