MANUFACTURING METHOD OF SOY SAUCE AND SOYBEAN PASTE CONTAINING CORNUS CONTROVERSA HEMSL SAP AND SOY SAUCE AND SOYBEAN PASTE CONTAINING CORNUS CONTROVERSA HEMSL SAP PREPARED THEREFROM
PURPOSE: Soy sauce and fermented soybean paste containing cornus controversa sap, and producing methods thereof are provided to offer tonic function, diuretic function, and cough suppression function to users. CONSTITUTION: A producing methods of soy sauce containing cornus controversa sap comprises the following steps: steaming soybean at the temperature higher than 100 deg C for 2-3 hours, and pounding the soybean before inserting into a molding frame to obtain soybean blocks; fermenting the soybean blocks for 20-21 days by changing the temperature and ventilating; tying the fermented soybean blocks with rice straws, and drying the blocks for 20-25 days; mixing 100 parts of cornus controversa sap by weight and 17.5-20 parts of bay salt, and filtering the mixture after 3-4 hours using a fine sieve; mixing 100 parts of cornus controversa sap mixture by weight with 35-45 parts of fermented soybean blocks by weight, and aging the mixture for 35-45 days in a jar; and sieving the mixture, and fermenting the liqui
