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METHOD FOR PRODUCING HEALTHFUL SOY SAUCE OF RHYNCHOSIA NOLUBILIS
METHOD FOR PRODUCING HEALTHFUL SOY SAUCE OF RHYNCHOSIA NOLUBILIS
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机译：产菜丝孢菌的发酵大豆酱的生产方法。
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摘要
PURPOSE: A method for producing healthful soy sauce of Rhynchosia Nolubilis is provided, thereby reducing the fermentation time, requiring no shaping process, and preventing growth of various bacteria except Aspergillus kawachii, so that the sweet taste rich soy sauce and soybean paste can be produced. CONSTITUTION: The method for producing healthful soy sauce of Rhynchosia Nolubilis comprises the steps of: (a) washing Rhynchosia Nolubilis with water, dipping it in water, pulverizing dipped Rhynchosia Nolubilis, adding 10 wt.% of barley powder into the pulverized Rhynchosia Nolubilis, and steaming the mixture to prepare the rice cake of Rhynchosia Nolubilis; (b) cooling the rice cake of Rhynchosia Nolubilis to 30 to 40 deg.C; (c) spraying Aspergillus kawachii powder on the rice cake of Rhynchosia Nolubilis, covering it with cloth and fermenting it for 8 to 12 hours, removing the cloth and adding water into the rice cake of Rhynchosia Nolubilis at intervals of 5 hours; (d) after 38 to 42 hours of fermentation, drying the fermented soybeans of Rhynchosia Nolubilis with sunlight; (e) boiling 2 sulfur ducks, 2 hundred bulbs of garlic, 2.1kg of root bark of Ulmus parvifolia in water for 24 hours, removing oil and precipitates, cooling the solution, and adding 13.8kg of bamboo salt into the mixture solution; (f) adding the dried fermented soybeans of Rhynchosia Nolubilis into the mixture solution and maturing the mixture; and (g) filtering the matured soybean of Rhynchosia Nolubilis to obtain soybean paste of Rhynchosia Nolubilis and slightly boiling the filtered solution to produce soy sauce of Rhynchosia Nolubilis.
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