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NATURAL SEASONINGS CONTAINING FERMENTED SOYBEANS AS MAIN MATERIAL AND ANCHOVY POWDER, BROWN ALGAE AND KELP AS SUBSIDIARY MATERIAL
NATURAL SEASONINGS CONTAINING FERMENTED SOYBEANS AS MAIN MATERIAL AND ANCHOVY POWDER, BROWN ALGAE AND KELP AS SUBSIDIARY MATERIAL
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机译:包含发酵大豆作为主要材料和CHO鱼粉,褐藻和海带作为辅助材料的天然季节
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摘要
PURPOSE: Natural seasonings containing fermented soybeans(cheongkukjang) as a main material and anchovy powder, brown algae and kelp as a subsidiary material are provided. They have excellent palatability as compared to conventional stew using MSG when added to stew(tchigae). CONSTITUTION: The natural seasonings contain 65 to 80% by weight of fermented soybeans, 8 to 15% by weight of anchovy powder, 8 to 15% by weight of kelp(laminaria) and 4 to 8% by weight of brown algae(Undaria pinnatifida). The mixture of anchovies, kelp and brown algae is heated with purified water until the purified water is reduced to 1/3 to 1/2, dried, ground and mixed with fermented soybean powder.
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