| 摘要 |
PURPOSE: A manufacturing method for seasoning for cooking meat and the seasoning manufactured thereby are provided to improve flavor and quality of the seasoned meat while preserving the seasoning for a long time, and to restrict strong favor of ingredient materials. CONSTITUTION: A manufacturing method for seasoning for cooking meat includes the following steps: manufacturing a first mixture by mixing 3~7 parts by weight of garlic, 3~7 parts by weight of red pepper, 8~12 parts by weight of perilla oil, ~12 parts by weight of soy sauce, 3~7 parts by weight of red pepper paste, 0.8~1.2 parts by weight of black pepper, and 18~22 parts by weight of pear based on 100 parts by weight of onions; manufacturing the seasoning by mixing 25~40 parts by weight of water with the first mixture; manufacturing a second mixture by mixing 40~50 parts by weight of lotus leaves, 40~50 parts by weight of bamboo leaves, and 30~40 parts by weight of mulberry leaves; manufacturing natural seasoning liquid by removing and separating solids; and manufacturing mixed seasoning liquid by mixing 10~20 parts by weight of the natural seasoning liquid, 25~35 parts by weight of the water based on the 100 parts by weight of the seasoning. |
