The traditional characteristic soy made with barley powder and a preparing method thereof

摘要

Bean paste using barley powder and a preparation method thereof are provided to enable the taste to be easily adjusted according to a taker's preference without the use of pigments and preservatives while showing high degree of nutrients. A method for preparing bean paste using barley powder comprises the following steps of: kneading barley powder and water to prepare barley rice cake; fermenting the barley rice cake at 30~40°C for 72 hours, grilling them with 80~100°C of charcoal fire and pulverizing them; mixing 25 parts of buckwheat and 40 parts of soy bean with 60-70 parts of water and boiling mixture at 100~120°C for 1 hour; separating the mixture into a boiled liquid, buckwheat and soy bean; fermenting the buckwheat and soy bean in a fermentor at 40~50°C for 3-4 days; naturally drying the fermented buckwheat and soy bean for 2-3 days and pulverizing them; and mixing 10wt% of barley rice cake powder, 40wt% of buckwheat and soy bean powder, 40wt% of boiled liquid, 4wt% of red pepper powder, 4wt% of unripe red pepper and 2wt% of salt.