| 摘要 |
PURPOSE: A production method of tteokbokki (rice cake in hot sauce) sauce is provided to improve the digestive power of tteokbokki, and to prevent the soupy taste. CONSTITUTION: 1-3 parts by weight of garlic and 7-12 parts by weight of pineapple puree are mixed and crushed. The crushed product is mixed with red pepper paste sauce. The mixture is aged for 3-4 days. The red pepper paste sauce contains 5-15 parts by weight of red pepper powder, 12-22 parts by weight of red pepper paste with rice, 8-18 parts by weight of starch syrup, 1-5 parts by weight of soy sauce, 20-30 parts by weight of sugar, 7-1 parts by weight of carbonated drink, 0.5-1.5 parts by weight of salt, and 3-7 parts by weight of oyster sauce. The mixture of the crushed product and the red pepper paste sauce is double-boiled before aging. [Reference numerals] (AA) Start; (BB) Mix and finely crush garlic and pineapple puree; (CC) Crushing step S1; (DD) Add and mix predetermined amount of red pepper powder, red pepper paste sauce, soy sauce, carbonated drink, sugar, salt, and oyster sauce with the product of S1 step; (EE) Mixing step S2; (FF) Double-boil the mixture to dissolve and blend every ingredient; (GG) Double-boiling step S3; (HH) Ferment the mixed sauce at room temperature (20-25°C), for 72 hours; (II) Fermenting step S4; (JJ) End |
