INDIA INK SOY SAUCE ADD OF UNCURDLED BEAN CURD OR BEAN CURD STEW FOR PRODUCING METHOD BY USING THE SAME

• Main Author: KIM, MUN GIL
• Format: Patent
• Language: English; Korean
• Published: 13.05.2010
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

PURPOSE: Soy sauce containing squid added in uncurdled bean curd or bean curd stew and a manufacturing method thereof are provided to increase shelf life of the soy sauce, and to reduce cholesterol content and antibacterial effect. CONSTITUTION: A manufacturing method of soy sauce containing squid includes the following steps: manufacturing first sauce by storing squid ink 100g mixed with coarse salt 20g at a room temperature; manufacturing second sauce by filtering the first sauce mixed with dried red pepper seed 60g, cheongyang red pepper seed 80g, licorice root 10g, salted shrimps 500g, freshwater shrimp 30g, Japanese apricot juice 30g, nicely aged soy sauce 7000g, and bottled water 2500g after boiling the sauce for 20 ~ 25 minutes; manufacturing third sauce by boiling the second sauce in 70°C for 5 ~ 15 minutes; manufacturing fourth sauce with whole bulb garlic 500g; and aging the fourth sauce in a disinfected jar for 5 ~ 10 days.