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CHONGKUKJANG REMOVED OFFENSIVE SMELL AND MANUFACTURING METHOD THEREOF
CHONGKUKJANG REMOVED OFFENSIVE SMELL AND MANUFACTURING METHOD THEREOF
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机译：重庆大学的进攻性甜品及其制造方法
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摘要
The present invention relates to a Cheonggukjang (fermented soybeans) without smell and a manufacturing method thereof. In the present invention, when Cheonggukjang, a type of soybean paste, is manufactured, powder or extracts of components from Japanese apricot, green tea, and mugwort are added. The Cheonggukjang has sour and savory tastes due to various organic acid of the Japanese apricot with functional characteristics of green tea and mugwort; has no need for adding an antiseptic because citric acid included in the Japanese apricot plays a role of natural antiseptic; has unique functional characteristics of the Japanese apricot; maintains useful components contained in the flavor of the Cheonggukjang; and can be stored for a long time while reducing the smell of the Cheonggukjang and salinity.
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