| 摘要 |
PURPOSE: A manufacturing method for Jajang sauce using olive oil and raw milk is provided to remove the trans fat from a conventional Jajang sauce, and to prevent the oily taste of pork. CONSTITUTION: A manufacturing method for Jajang sauce comprises the following steps: boiling olive oil(ST-100); inserting 25~200 parts of pork by weight to 100 parts of boiling olive oil by weight, and adding 5~60 parts of red pepper powder by weight(ST-200); inserting 5~70 parts of black bean paste by weight to the olive oil(ST-300); adding 300~1,000 parts of vegetables by weight(ST-400); and inserting 80 parts of raw milk by weight, and parching(ST-500). |
