| 摘要 |
Soybean paste sauce and a preparation method thereof are provided to increase the shelf life of soybean paste sauce and enable one to take the sauce conveniently. Soybean paste sauce is prepared by the steps of: (i) chopping or mincing 0.15wt% of sea tangle, 0.820wt% of onion, 1.230wt% of radish, 0.610wt% of leek, 0.010wt% of dried Lentinus edodes, 4.200wt% of garlic, 8.380wt% of leek, 1.680wt% of Cheong-yang green pepper, 8.380wt% of onion, and a bonito seasoning; (ii) mixing the seasoning ingredients with 41.900wt% of soybean paste; (iii) adding 30.710wt% of refined water to the mixture to adjust the viscosity; (iv) aging the mixture at 0°C for 24~48hr; and (v) vacuum-packing the aged mixture in a pouch by 2kg, followed by heating the packed mixture for sterilization at 120°C for 10min or over. The refined water is prepared by pouring water to the bones of four legs of a cow (or meat), muscle fiber, garlic and leek, or to anchovy, sea tangle and radish; firstly heating them; extracting watery meat stock; taking out the ingredients; and then secondly heating and concentrating the extract. |
