Method of preparing Kanjang a Korean soybean sauce containing vegetable juice

摘要

The present invention relates to a soy sauce containing vegetable water as an active ingredient. More specifically, the present invention relates to a soy sauce containing vegetable water as an active ingredient, more specifically, (a) boiling vegetables and beans for 1 to 5 hours and then boiling for 30 minutes to 3 hours; (b) pulverizing the boiled soybeans and shaping them into meju; (c) drying the molded meju for 5 to 9 days; (d) fermenting the outer meju at 10 to 20C for 10 to 20 days; (e) drying the fermented meju at 1 to 10C for 15 to 25 days; (f) immersing the dried meju in a vegetable water of salt water and aging for 100 to 200 days; And (g) secondarily aging the soy sauce for at least one year after solids are recovered. The soy sauce prepared by the method of the present invention has an advantage of improving nutrition and flavor .