| 摘要 |
PURPOSE: A composition for a liquid roasted dish or a sauce, and roasted dish or sauce using thereof are provided to improve the palatability to consumers using safe ingredients. CONSTITUTION: A composition for a liquid roasted dish or a sauce is obtained by the following steps: heating dried red pepper, cloves of garlic, bay leaves, ginger, sea tangle, whole black pepper, and spring onion with water; adding chicken broth into the first heated mixture before heating, and filtering the obtained second heated mixture to obtain a liquid composition; adding refined rice wine into the composition before thirdly heating to remove alcoholic components; adding sugar, starch syrup, and soy sauce into the composition, and heating the mixture for 1-5 minutes before adding vinegar and boiling for 0.5-1 minute; and aging the seasoned composition at 20-25 deg C for 20-24 hours, and filtering to obtain the composition for the liquid roasted dish or the sauce.
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