PROCESSING OF FERMENTED SOYBEAN FOR TENSHIN *BUDDHIST MONK*S SNACK*

摘要

PURPOSE:To obtain the titled fermented soybean, having a unique flavor and nice taste, and usable also for a side dish, by enclosing a fermented soybean in a spread coating of wheat flour kneaded with water, and by fermenting the coated soybean under the conditions for preparing the fermented soybean. CONSTITUTION:Wheat flour is kneaded with water, and extended into a thin rod, which is cut to a suitable length, and dusted with wheat flour to form a coating. A ground soybean is fermented by bacillus natto to give a fermented soybean, which is mixed with a finely cut onion, carrot, chbbage, minced meat, shredded garlic and dogtooth violet starch to form a stuffing. The stuffing is placed on the coating, and rolled up into a dumpling with folds. The dumpling is then sterilized at about 200 deg.C in a short time, and allowed to stand at normal temperature for 4-5hr to accelerate the fermentation by the bacillus natto. The fermented dumpling is aged and packed to give the titled fermented soybean.