METHOD OF MANUFACTURING SOYBEAN PASTE HAVING IMPROVED FLAVOR BY USING ACER PICTUM SAP

摘要

The present invention relates to a method of manufacturing soybean paste having improved flavor by using Acer pictum sap, and more specifically, to a method of manufacturing soybean paste having excellent preference, which immerses fermented soybean lumps in concentrated Acer pictum sap, so as to reinforce nutrition and improve flavor at the same time. According to the present invention, the method comprises: a washing step of washing fermented soybean lumps with water; an immersion solution preparation step of preparing an immersion solution solving salt in Acer pictum sap; an immersing step of inserting the washed fermented soybean lumps in a crock and pouring the immersion solution to the crock to immerse the fermented soybean lumps for 20 to 60 days; and an aging step of picking out the fermented soybean lumps from the immersion solution and crushing the fermented soybean lumps to age the crushed fermented soybean lumps from 10 to 30 days.;COPYRIGHT KIPO 2016