Korean traditional soy sauce comprising a raw aloe, and manufacturing method thereof

摘要

The present invention provides a method of producing soy sauce, soaking the meju prepared by boiling soybeans in a salt mixture to ripen and fermentation to separate the solids and liquid phase, and then cooled by heating the separated liquid phase, aging to prepare soy sauce; And it relates to a method of producing soy sauce containing raw aloe comprising adding 80 to 120 parts by weight of raw aloe gelatin to 100 parts by weight of the prepared soy sauce.;According to the present invention, the taste and aroma are improved compared to the traditionally prepared soy sauce, the salt concentration is low, and even when stored for a long time by the addition of raw aloe, it maintains low salinity by preventing the increase of moisture present in the liver. Can make soy sauce.