CHUNGGUKJANG COOKER AND METHOD OF MAKING CHUNGGUKJANG BY THE COOKER

摘要

One kind for being arranged to acquisition face fermented soya beans, salted or other wise, the troublesome inconvenient of the one of no operation by using the method for beans sauce maker production face fermented soya beans, salted or other wise (Cheonggukjang) in a short time. One beans sauce maker includes: a main body (10), has an operation panel (11) and a microcomputer; One maturing vessel (20) comprising the loess in main body; For covering a lid (40) for maturing vessel; One wicker pallet (30) and bottom by a preset distance and have multiple through-holes; One band heater (21) be installed in maturing vessel a peripheral surface heat and ferment soybean on wicker pallet on and by microcomputer control. One button (11a) is formed in the panel of operation to execute program, is used on wicker pallet impregnate, heats and make fermented soybean. One temperature sensor and a weight sensor are installed in main body. Face fermented soya beans, salted or other wise is prepared by step: putting the maturing vessel and place soybean that 100 to 1,500cc water enters on wicker pallet; For 10 to 900min by the operation of user in 85deg.The soybean of the poor heating in 10 minutes of C points; 7hr is arrived by band heater in 125deg. for 2The soybean of the poor heating in 98 minutes of C points; Stop band heater 10 and cools to 20 to 65deg. to the soybean that 240min is heatedC ; Make fermented soybean, by 65deg.The internal temperature of the poor 20 sub-control maturing vessel of C points is 10 to 60hr.