TRADITION THE MAIN FAMILY THE KOREAN SOY-BEAN PASTE

摘要

Using the traditional soybean paste of loess and arrowroot and preparation method thereof it is used to that high nutritious value is shown, when through the special taste of addition loess, stevia rebaudianum and Glycyrrhizae radix unchangable traditions soy sauces. Thick broad-bean sauce contains 14-20wt% Meju mixtures, 72-60wt% loess water and 14-20wt% sea salt mix. Meju mixtures contain the drenched beans of 48-20wt%, the dregs of beans that 25-10wt% is crushed, 10-20wt% arrowroots, 10-20wt% or rice crop, 1-10wt% maize flours, 1-10wt% jujubes meat or turmeric root, 2-1wt% Glycyrrhizae radixes, 1-5wt% coix lacryma-jobi, 1-2wt% kelps and 1-2wt% stevia rebaudianums. Loess water represents 5-20wt% loess and 95-80wt% bottled waters. Sea salt mix indicates 60-80wt% sea salt and 40-20wt% salicornias herbacea.