| 摘要 |
PURPOSE: A natural seasoning production method is provided to enrich medicinal action, taste and fragrance using medicinal herbs and sea food. CONSTITUTION: A medicinal concentrate is obtained by heating a mixture of 20-40 weight% of fresh ginseng, 5-10 weight% of milk vetch root, 1-20 weight% of licorice, 2-5 weight% of ginger, and 50-72 weight% of purified water after placing the mixture in a thickening apparatus for two hours at 110-120 degree C. A concentrate is obtained by heating a mixture of 10-20 weight% of dried anchovy, 15-30 weight% of dried herring, and 50-55 weight% of purified water after placing the mixture in the thickening apparatus for 15-25 minutes at 110-120 degree C. A seafood concentrate is obtained heating for 10-20 minutes at 100-110 degree C after adding 10-30 weight% of dried bonito into the concentrate. The medicinal concentrate and the seafood concentrate are mixed in a ratio of 50:50. A mixed concentrate had an added mixture of 20-50 weight% of fermented soy bean sauce, 10-20 weight% of fructo-oligosaccharide, 10-20 weight% of bay salt, and 10-20 weight% of unrefined sugar. The mixture is heated at 100 degree C and refined rice wine is added in 10-20 weight% once the mixture boils. A concentrate is obtained boiling the mixture for 10-20 minutes at 100-110 degree C.
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