MANUFACTURING METHOD OF BELLFLOWER ROOT CHEONGGUKJANG

摘要

Bellflower cheonggukjang according to an embodiment of the present invention is boiled after adding bellflower powder to soaked soybeans, and then taken out and cooled. After primary fermentation in the fermentation chamber, the temperature of the fermentation chamber is maintained at 38 ° C. After secondary fermentation for 5 hours, the fermentation chamber While maintaining the temperature of 26℃, add salt and bellflower powder to the tertiary fermented cheonggukjang for 5 hours, mashed it, and aged for 60 to 70 hours. How to make dried bellflower cheonggukjang.