| 摘要 |
A method for preparing Jangjorim(beef boiled in soy sauce) is provided to standardize the taste of Jangjorim in order to realize mass-production by mixing beef and various seasonings in a constant ratio. A method for preparing Jangjorim(beef boiled in soy sauce) comprises the following steps of: pre-processing beef(S100); preparing a Jangjorim sauce(S200); mixing the pre-processed beef and the sauce(S300); seal-packing the beef and the sauce in a container(S400); and sterilizing the packed Jangjorim(S500). The mixing ratio of the beef and sauce is 45 to 55. The sauce contains 20.90wt.pt. of soy sauce, 25.64wt.pt. of purified water, 3.85wt.pt. of starch syrup, 2.48wt.pt. of white sugar, 1.16wt.pt. of large leek, 0.55wt.pt. of Mirim, 0.33wt.pt. of beef extract, 0.22wt.pt. of ginger, 0.06wt.pt. of caramel colors, 0.05wt.pt. of red pepper and 0.03wt.pt. of existing seasonings. |
