PUER TEA FERMENTED SOYBEAN PASTE WITH REDUCED ODOR AND IMPROVED QUALITY, USING PUER TEA EXTRACT AND METHOD FOR PREPARING SAME

摘要

The present invention relates to a method for preparing a fermented soybean paste with reduced odor and improved quality using a puer tea extract, which comprises: a first step of selecting and washing a raw soybean (bean); a second step of performing immersion; a third step of performing steaming; a fourth step of performing fermentation; a fifth step of performing pulverization; a sixth step of performing aging; and a seventh step of performing packaging and commercialization. The method of the present invention is a technique of preparing a fermented soybean paste with reduced odor and improved quality by applying an advanced processing technique using egg shell treatment and pretreated rice straw grafted with a bamboo and a puer tea extract when a soybean (bean) is washed and immersed, and the puer tea extract and the soybean (bean) are steamed for improving consumer preference and industrialization.;COPYRIGHT KIPO 2020