MANUFACTURING METHOD FOR SOY SAUCE USING CUDRANIA TRICUSPIDATA, BLACK BAMBOO TUBES AND BAMBOO SALTS, CAPABLE OF IMPROVING FLAVOR OF THE SOY SAUCE

摘要

PURPOSE: A manufacturing method for soy sauce using Cudrania tricuspidata, black bamboo tubes and bamboo salts is provided to improve the flavor and a taste of the soy sauce with Cudrania tricuspidata by aging and fermenting beneficial components of the black bamboo tubes and bamboo salts.;CONSTITUTION: A manufacturing method for soy sauce using Cudrania tricuspidata includes the following steps: cutting and roasting mulberry root barks, twig, leaves, berries of Cudrania tricuspidata into 1 ~ 2 cm; pulverizing the roasted materials; boiling the materials in water; boiling the boiled water and soybeans(A20); naturally fermenting the boiled soybeans with a straw after making the soybeans into a rectangular shape; fermenting the fermented soybean lumps; fermenting and aging the fermented soybean lumps with bamboo salts; and aging the soy sauce in black bamboo tubes(B120).;COPYRIGHT KIPO 2010