| 摘要 |
A spice source is provided to use the spice source for all soup types and facilitate cooking and help people's health as chemical seasoning is not added and remove fishy smell and meat smell and prevent adult chronic disease. A manufacturing method of the spice source comprises the following steps of: a first step which puts water 2.5kg into short-necked clam 4kg and heats the water and the short-necked clam for 30~90 minutes in 80~120deg.C and cools the water and the short-necked clam in the normal temperature; a second step mixing the salt 8.6g, seasonings 2g, red pepper paste 1kg, doenjang 1kg, soju 3.6kg, the pulverized freshwater shrimp 2kg, the pulverized clam meat 1kg, the pulverized garlic 2kg, the pulverized ginger 500g, and the pulverized red pepper solution 2kg and pepper 5g with the shell meat juice 2kg cooled by the first step; and a third step secondly mixing the cayenne pepper 4.8kg which is thickly pulverized, and the cayenne pepper 7.2kg which is minutely pulverized. |
