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MANUFACTURING METHOD OF SOY SAUCE USING LICORICE, ACANTHOPANAX AND JAPANESE APRICOT SYRUP AND SOY SAUCE USING LICORICE, ACANTHOPANAX AND JAPANESE APRICOT SYRUP MANUFACTURED BY SAME
MANUFACTURING METHOD OF SOY SAUCE USING LICORICE, ACANTHOPANAX AND JAPANESE APRICOT SYRUP AND SOY SAUCE USING LICORICE, ACANTHOPANAX AND JAPANESE APRICOT SYRUP MANUFACTURED BY SAME
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机译：用相同的原料制造的欧亚甘草，日本人参糖浆和大豆酱油的制造方法
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摘要
The present invention relates to a manufacturing method of soy sauce using licorice, acanthopanax and Japanese apricot syrup and soy sauce using licorice, acanthopanax and Japanese apricot syrup manufactured by the same. The manufacturing method of soy sauce using licorice, acanthopanax and Japanese apricot syrup comprises: a first step of immersing beans in a Cirsium setidens extract to soak the beans; a second step of adding the soaked beans to a plantain extract and boiling the mixture; a third step of mashing the boiled beans, adding smilax china leaf powder, and shaping the mixture to make soybean blocks; a fourth step of fermenting the shaped soybean blocks and then drying the soybean blocks to manufacture fermented soybean blocks; a fifth step of inserting salt water, the fermented soybean blocks, and catalpa into a pot and aging the mixture; a sixth step of filtering salt water in which the aged fermented soybean blocks are immersed to make soy sauce; and a seventh step of adding licorice, acanthopanax, and Japanese apricot syrup extracts to the soy sauce and heating the mixture. The soy sauce is manufactured by a conventional manufacturing method to provide deep taste and remove offensive odors.;COPYRIGHT KIPO 2019
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