| 摘要 |
The present invention relates to a method for manufacturing sauce for Japanese noodles wherein, more specifically, 5.44 wt% of sun-dried chili pepper powder, 8.16 wt% of Korean chili pepper powder, 11.29 wt% of sugar, 11.29 wt% of an artificial flavor enhancer, 26.25 wt% of soybean sauce, 20.68 wt% of chopped onions, and 16.89 wt% of chopped Korean chili pepper are mixed, are processed by a mixer process for three minutes, are aged at room temperature for six hours, and are stored in a refrigerator. A small amount of the sauce for Japanese noodles is added into soup of the Japanese noodles to maintain taste unique to the Japanese noodles to be the same. |
