Manufacturing method of canned miso soup containing natural seasoning

摘要

After the addition of Hwangbok to the rice, the fermentation was started so that sufficient spores were formed in the roots. When the fermentation began, the fermentation was stopped immediately, and the white rice husk that had been cooled was mixed with the soybeans grown in the second step The mixture was ground to about 1/3 in the chopper, and then transferred to the storage aging tank to sufficiently ferment the mixture for 80-90 days so that the amino nitrogen was more than 160 mg% After mixing the raw juice extract of seaweed, anchovy, and ghadrai with doenjang, the raw juice mixture of shellfish and onion extracted from the juice mixture was mixed at a certain ratio and then heated and boiled for more than 100C for 1 minute. It is a method of manufacturing canned miso soup containing natural seasoning which is sealed packed with miso soup which is characterized by the separated filtrate miso soup, Pre-processing of raw materials, adjustment of blending ratio, adjustment of temperature of the mashing extract and addition of new seasoning, and excellent taste of miso soup with freshness, freshness and nutritional value than conventional miso soup The present invention is an invention relating to a method of manufacturing an improved canned soup soup which can be easily taken without any restriction on time and place.