A METHOD OF PREPARING LOW SOYBEAN PASTE SAUCE FOR SSAMBAB

摘要

The present invention relates to that, more specifically, the method of manufacturing a low-salt also has excellent paste for preference degree ssambap by aging the paste containing nuts relates to a process for the preparation of the paste.; The invention Domestic Meju 40 to 50 weight%, red pepper powder, 15 to 25% by weight, 15 to 25% by weight of native soybean, 2-8 days at room temperature by homogeneously mixing the mash of 10 to 20% by weight and a primary open field aging , the first ripening a secondary low-temperature, and for a difference in the aged paste 3~5 40~60 ℃ il soybeans liver of 20-25% by weight of 40-50% by weight paste of the secondary fermentation, 10 to 20 wt. % of native soybean paste, then a solution of 1-3% of the native paste, of 10 to 20% by weight of the water gun, nuts, 0.8 to 1.2 parts by weight of low salt for ssambap tinge claim, characterized in that the evenly beomuri Preparation of paste there is provided a method.; Unlike the paste made in accordance with the present invention, the conventional paste as well Paste, Chapter not squeezed eat their own, s, nuts various symbols of the consumer with a new taste in particular, ssambap field is excellent in heights while chewing texture to the addition of water there is an effect that can be met.