| 摘要 |
Disclosed in the present invention is a method for preparing sauce used in skewered octopus and steamed octopus. The method comprises the steps of: for each native grass, mixing 50 wt% of each native grass, 15 wt% of brown sugar, and 35 wt% of oligosaccharide, followed by fermenting and aging at a temperature of 10-15°C for six months or longer; mixing fermented and aged liquids of respective native grass, followed by secondary aging at 30°C for 30-60 days; adding 35 wt% of the fermented and aged liquid after the secondary aging, 20 wt% of a soy sauce composition, 2 wt% of brown sugar, 10 wt% of a plum extract, 10 wt% of a red pepper powder, 2 wt% of a pepper powder, 10 wt% of sesame oil, and 11 wt% of garlic, onion, and other seasonings. |
