| 摘要 |
PURPOSE: A method for manufacturing eggs boiled down in soy sauce(jangjorim) using sauce is provided to prevent corrosion of jangjorim by preserving the eggs in the soy sauce, and to improve taste of jangjorim for a consumer by removing the specific taste of the eggs. CONSTITUTION: A method for manufacturing eggs boiled down in soy sauce(jangjorim) using sauce comprises the following steps: manufacturing seasoning by mixing and heating the soy sauce, laminaria japonica 2g, anchovy 3g, red pepper seed 2g, zingiberis Rhizoma crudus 1g, onion 2g, radish 3g, garlic 3g, glucose 10g and grapefruit 3g; soaking the peeled eggs in the seasoning; and sterilizing jangjorim in the seasoning by heating jangjorim for 30 minutes or more in a wrapping container.
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