| 摘要 |
PURPOSE: A manufacturing method of a soybean mixing sauce is provided to manufacture a soybean mixing sauce with a clean and soft taste of soybeans while keeping the unique flavor of red pepper paste. CONSTITUTION: Soybeans are washed and soaked for 6-10 hours. 7-9 L of water, 0.8-1.2 L of soy sauce and 80-120 g of sugar are added to 1 kg of the soaked soybeans, and boiled down for 50-70 minutes. The boiled soybeans are pulverized with a pulverizer. 0.9-1.1 kg of pulverized soybeans, 400-600 g of ground beef, 900-1100 g of red pepper paste, 400-600 g of radish, 400-600 g of pumpkin, 400-600 g of onion, 100-150 g of leek, 150-250 g of Cheongyang red pepper and 150-250 g of ground garlic are added to 1 L of Dash water, and boiled down for 30-50 minutes. The radish, pumpkin, onion, leek and Cheongyang red pepper are cut into 0.3-0.5 cm size. The Dash water is manufactured by adding anchovy, kelp, radish, reek and onion to deep sea water, boiling and soaking. |
