A manufacturing process for making a low sodium Jang varieties with green tea

摘要

The present invention relates to a process for the preparation of cake service miso and soy sauce and red pepper paste, such as an enhanced more, etc. taste and storage stability quality at the same time as reducing the excessive salt concentration is unavoidably committed to the storage stability maintained during manufacture by the addition of beneficial tea in the body of will be.; That inhibits the commitment of the harmful ingredients that is too much salt, and preservatives on the human body, and green tea body fend off increasing the breeding and the gas causes the growth of microorganisms in yeast, fungi and bacteria that occur during the distribution period by using the beneficial ingredients to having its expected effects, which, while providing a long shelf life as greatly reducing the peculiar smell from soybean and red pepper paste to meet the international sense is the invention of.