A METHOD OF MANUFACTURE OF SOYBEAN PASTE USING DIOSCOREA OPPOSITA THUNB. AND THE SOYBEAN PASTE MANUFACTURED THEREOF

摘要

PURPOSE: salty sauce is provided using Chinese yam and its manufacturing method improves the color of taste and with the cream that ferments. ;CONSTITUTION: production salty sauce uses Chinese yam following steps: soybean boiling and drying, cleans, after obtaining soybean block 3-19%,The fermentation liquid of tapioca flour and 3-5%; Fermentation and dry soybean block are at 27-30 degrees Celsius; Insertion fermentation, dry soybean block are put into jar, and immersion block, which enters salt water 40-60 14 days, carries out curing soybean block; Old man soybean mixed block 3-10%, the fermentation liquid of tapioca flour and 3-5%; And plugged in tank, it is sealed before sprinkling salt, and the aging mixture 150-200 20 days. ;The 2012 of copyright KIPO submissions