| 摘要 |
A method for preparing a seasoning sauce, a seasoning sauce prepared by the method, and the pungent fish paste broth containing the seasoning sauce are provided to obtain the seasoning sauce having both pungent taste and smooth taste. A method for preparing a seasoning sauce comprises the steps of adding sea tangle 120g~160g, anchovy 270~310g, radish 1,550~1,950g, Welsh onion 600g~1,000g, Cheongyang hot pepper 110g~150g, whole garlic 130g~170g, onion 1,250g~1,650g, pollack 100g~300g and fish paste 0.8kg~1.2kg to the boiling water 28 kg of 120 deg.C or more, and boiling it for 20~40 min; and mixing the obtained broth 8kg, Cheongyang hot pepper 2.3kg, clear soda pop 700g~900g, roast grain powder 900g~1100g, beef powder 1.7kg~1.9kg, white sugar 2.9kg~3.1kg, muscovado sugar 1.9kg~2.1kg, black millet jelly 2.4kg~2.6kg, black pepper 140~160g, gochujang (Korean hot pepper paste) 1kg~1.2kg, capsaicin 350g~450g, garlic juice 300g~400g, ginger juice 200g~300g, onion juice 1.2kg~1.4kg, banana 0.9kg~1.1kg and natural pigment 5g with stirring. |
